
Just in time for the snow birds to travel south and others to wonder where to escape to for a few warm days, Susan shares a bit of Key West, FL, with us.
Chillin’ in the Keys

In Key Largo, we snorkeled in John Pennekamp Coral Reef State Park, an
amazing national marine sanctuary and North America’s only coral barrier reef. It
is famous for a 4,000 pound bronze sculpture, The Christ of the Abyss, but we
were not allowed to see it due to rough waters that could potentially slam a
snorkeler into the sculpture. We did, however, see a few barracudas and a
variety of colorful fish and coral.
Down the block from our resort in Marathon was the Turtle Hospital, a
must-see because we missed it the last time around, a faux pas our daughter has
never forgiven or forgotten. We learned some fascinating facts about sea
turtles, then met the hospital’s residents. Many were recovering from injuries
sustained by boats, sharks, or swallowing fishing lines or plastic six-pack
rings. Some will eventually be set free, while others will make the hospital’s
waters their permanent home.

Our two favorite beaches were Sombrero in Marathon and Smathers in Key
West. At Smathers, you can pay approximately $70 for a full day of using the
equipment, which includes a catamaran (with a lesson), paddle boards, inner
tubes, kayaks and more. It also includes a parasail ride. The best beach in Key
West is supposed to be Zachary Taylor State Park, but we never seem to get
there.
If you haven’t been to the Keys, check them out. It’s a great spot for
all ages, and definitely worth exploring!
Shrimp
and Crabmeat Chowder
1 stick butter
3/4 cup sliced carrots
3/4 cup sliced celery
3/4 cup chopped green onion
3/4 cup chopped sweet green bell pepper
1 cup sliced fresh mushrooms
3 ears roasted corn
(roast corn on grill then cut kernels off cob)
1/2 cup flour
|
3 cups half-and-half
2 cups whole milk
1 can chicken broth
1/4 cup chopped parsley
1 pound cooked and peeled Florida shrimp
1 pound special or lump crabmeat
6 tablespoons sherry
Salt, pepper, Tabasco and cayenne pepper
to taste
|
Melt butter in large
soup pot. Add all vegetables and sauté until tender. Add flour and blend well.
Add half-and-half, milk, chicken broth and then the rest of the ingredients.
Slowly simmer until creamy.
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