There is nothing like an over-the-top weekend to restore much-needed balance to our lives. Our staycation in Miami did just that, and we came home refreshed and renewed.
Malcolm and I lived in Miami for over twenty years and still have a fondness for this beautiful city. The city has grown and become more walkable since we lived there. We literally pulled into the hotel, parked the car, and did not move it until we headed home. We stayed at the Mandarin Oriental on Brickell Key, which is literally a small man-made island connected to Miami by a bridge.
A walk around the key, breakfast at our favorite bagel bar, two outstanding dinners, listening to Cuban music at Cafe La Trova, a Swedish massage at the hotel, indulging in a basket of french fries, and time with the kids reminded us that life doesn’t stop when things get difficult.
Although we haven’t had much time to get used to our ‘new role’ in my MIL’s life, we are determined to do our best for her, while continuing to live our own lives. That includes getting back to basics. Basics for us include hobbies, interests, health, fitness, we time, and me time.
One of our favorite shared hobbies is cooking. When we are in the kitchen, focusing on a recipe, or creating something unique, nothing else matters and the work becomes fun. Food is all about flavor, and presentation, but texture plays a huge role too. Some textures are off-putting, like doughy or mushy, while some are inviting, like smooth, light, and airy. I like foods that are crunchy, and creamy, too. My favorite dessert is vanilla ice cream with whipped cream and caramel sauce, sprinkled with slivered almonds or pecans. One bite embodies both of those textures and so much more. Add a Bourbon-soaked cherry on top and Yum!
In The Kitchen
This week we hosted friends in our home for dinner and while they protested that we should’t bother, Malcolm and I reminded them that cooking is a fun, relaxing hobby for us and having people to dinner who appreciate good food and wine is a pleasure, not a bother. Malcolm likes the process of researching recipes and creating a cohesive menu, while I am all about presentation and setting a pretty table. Needless to say, we enjoyed spending the day together in the kitchen, prepping ingredients and readying for the evening. Company meals are all about good-tasting food, and a nice presentation, but, entertaining our guests in a relaxing atmosphere is important too. Simplicity is key.
I have shared a couple of recipes below and linked the photos to the others. The Gazpacho was outstanding, with its exquisite flavor and textures. If you like cold soup, please give this one a try. The Asparagus Tart is a nice first course or appetizer. We used store-bought puffed pastry, which significantly reduced the time involved. Puffed pastry has a buttery, flaky texture that works well with sweet or savory toppings. We spread the pastry with a thin layer of Dijon mustard and topped it with fresh asparagus spears and gruyere cheese. The lemon risotto in the photo below was a last-minute experiment in our Insta-pot. We love risotto but hate the slow, tedious process of cooking it. It cooked quickly in the Insta-pot, but it was a little dry. Next time we will add a little butter and some cream to give it more moisture and a creamy texture.
Menu
Dill Cucumber Salad
Use a mandolin to slice one English cucumber very thin. Slice half a white onion using the same setting. Place the cucumbers and onions in a bowl, and mix with 4 tbls fresh dill. Mix 1/4 cup white vinegar with one tablespoon of sugar and pour over the cucumbers. Add salt and pepper. Place plastic wrap over the cucumbers and set another bowl on top of the mixture to compress. Refrigerate overnight. As an alternative, add sliced radishes.
Seared Scallops with Mint Peas
Cook one 12 oz. bag of frozen peas with 1/4 cup chicken broth. Place the peas and liquid in a blender and add 5 or 6 mint leaves. Blend until smooth, salt and pepper to taste. Pat dry 12 large sea scallops, season with salt and pepper and saute in approximately 1 tablespoon butter and a dash of oil. Butter/oil should be heated to medium-high heat before adding scallops. Sear scallops on one side for about 1 1/2 to 2 minutes, turn and sear the other side for 1 1/2 to 2 minutes. Scallops are delicate, so do not overcrowd the pan and refrain from moving them around or lifting them while cooking. Remove to a paper towel. Add three or four dollops of mint pea puree to a plate and top each dollop with one scallop. Add pancetta or bacon bits and a few reserved whole peas for extra texture and a pretty presentation.
Sharing with Sunday Stills – All About Texture
Today I am linking with Terri at Second Wind Leisure Perspectives who has challenged us to share photos about texture. Please visit her site to link your post and see more interpretations of texture.
Picture Retirement 
That meal looks delicious! I love cucumbers done that way – reminds me of the simple salad my mother used to make with cucumbers.
Deb
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Hi Deb, you and Sue got stopped by the WP police and sent to Spam where I have just discovered your comments. Sorry about that. Cucumbers do kind of taste like home. It is such an easy, refreshing salad and goes with everything. Thanks for the comment.
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That’s been happening to me a lot lately, on various blogs. Along with no longer getting email notifications from blogs I’ve long been signed up to, I’m starting to take it personal (looking at you, WordPress!) 🤣
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Sounds like a perfect getaway Suzanne I’d love to visit Miami one day. Your menu looks delicious, Gazpacho is my favourite soup and also love scallops with pea puree. I’m sure your guests had the best evening with you 🙂
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Hi Allison, it was an enjoyable evening and just the boost that we needed. Miami is a beautiful city. I hope you will visit one day. Preferably in January or February when it isn’t so hot and humid!
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That’s good to know
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Hi Suzanne! I am happy to read your post and see all the lovely food textures you have shared with us today! Miami sounds lovely and I love the idea of being able to walk around rather than drive and fight traffic. I am now literally drooling over your food creations and love your menu choices and how-tos! That dessert looks amazing and who doesn’t love a bourbon-soaked cherry? Your images look great –it’s not easy to capture food just right. Glad you had a nice getaway!
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Terri, I took those with my phone, because I didn’t want to hold up dinner with a full-on camera shoot! But, they aren’t bad. Malcolm gave me good marks for cooking the scallops, but poor marks for plating. Sometimes hot food trumps a pretty plate. Loved your post btw.
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Probably a good idea, Suzanne! I prefer to use my phone for these types of shots anyway. I’m not very good at plating (or cooking) LOL!
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Pingback: Sunday Stills: Can You Feel the #Textures? – Second Wind Leisure Perspectives
Suzanne,
So glad that Miami went well. I loved the night shot of your hotel view–that’s not an easy thing to do. Vanilla ice cream with caramel sauce and whipped cream, oh my! Something as scrumptious as that needs a shot of Bailey’s on top. I gotta go, I’m hungry! Have a great week! Joe
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Joe, Bailey’s would have made it perfect! Why didn’t I think of that? I typically capture the view from the opposite side of the bay since one of those tall buildings is where my daughter lives, but it was nice to get the city view. Lucky shot!
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Oh my, oh my, oh my! Can I come to dinner at your house? So, one question, on the cucumbers and dill….if you add radishes (I think I’d like that) do they go in from the beginning and marinate overnight with the cucumbers? Or at the end? We have company coming to dinner Monday and staying overnight. I was going to make vegetable lasagna because I can do it ahead and jus pop it in the oven, with garlic bread. But husband says he wants to go out…so I’m just going to do dessert for later in the evening. We hardly ever eat out so this will be something of a treat for me too. BUT…I do want to try some of your recipes!
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Dawn, add the radishes at the beginning. They will take on the same ‘pickled’ flavor of the cucumber. Have fun with your company. Veggie lasagna sounds great. Yes, you can come for dinner anytime.
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If I am ever lucky enough to be invited to dinner at your place, I promise not to protest about you going to the bother of cooking me a fabulous meal. You and Malcolm can go to as much bother as you want. I’ll sit back with a cocktail and enjoy the show. You are welcome.
The asparagus tart and gazpacho look especially yummy, followed by your favorite dessert. My hubby made his lemon/asparagus/shrimp risotto last night and it was so good. I’ve never tried it in an Insta-pot.
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Janis, considering you have NO dietary restrictions, you would be on my list of ‘perfect guests’ to cook for. Quiet admiration works for me! The lemon/asparagus/shrimp risotto sounds like a keeper.
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So pleased you had an enjoyable getaway Suzanne and I’m sure you will need these short breaks to refresh yourselves in order to be there for your MIL. Love the menu especially the asparagus tart. I love asparagus but don’t eat it often. Take care. x
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Hi Sue, sorry for the late reply. I just found 4 comments in my Spam folder from regular subscribers. Anyway, yes, short breaks will be needed, as well as some close attention to diet and exercise. We are bringing her over to our house for dinner tonight. Fingers crossed all goes well.
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WordPress can be temperamental at times but I’m glad you found me. 🙂
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Hi, Suzanne – I wholeheartedly agree that keeping up with our routines and passions as much as we can when caring for others keeps us sane and actually makes us a better caregivers. If we don’t refill our own minds, bodies and spirits we cannot hope to be effective or efficient. I’m glad that you had a great get-away and that you have resumed your basic. Your dishes looks fabulous. Thank you for sharing them here. ❤
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Hi Donna, that is the plan. Stay healthy and sane – it is what will get us through this time. One day I will get the timing right for what’s on your plate!
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I’m so glad you took the time away – a short break can make all the difference to your coping skills. It sounds like it was fun and relaxing at the same time (my kind of holiday). Good on you for hosting friends for a meal too – something I don’t do much anymore – I think I’ve gotten too lazy and food prep isn’t a thrill for me – just something that we do to eat healthy…
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Leanne, we were pretty frazzled and in need of a distraction, some self-care, and time with the kids. Restoring ‘coping skills’ as you say, was the goal. So much happened in such a short period, pulling us in every direction. Sometimes, just a step back puts things into better focus.
Even if you don’t cook for company much anymore, at least you haven’t surrendered to restaurant meals and still eat healthy at home. We have older friends who almost exclusively eat out. Not good!
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Sounds like that staycation did you a world of good! And it’s nice to hear of another US city focusing on becoming more walkable 🙂
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Sarah, unfortunately, living expenses rise with walkability, and it won’t be long before average folks are priced out of the city. I have a love/hate relationship with what has happened in Miami during the past 20 years. Having said that, it is pretty to visit.
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That’s interesting as over here having access by car and parking tends to push prices up
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I’m salivating over those scallops! I have not had a well-prepared scallop dish in a while. I might have to get some fresh ones… and love the pea puree idea to go with it. While cooking is not my thing, great conversation over a wonderful dinner definitely is. Sounds like you had a wonderful day with both activities (cooking and conversation).
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Pat, the mint peas were a delicious accompaniment to the scallops. It is hard to find good fresh scallops, but we took a chance on a small local market because their fish is always good. The scallops were fresh/frozen, and one bag was nice, while the other had some small bits and pieces. Oh well…
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Sounds like a wonderful staycation! For some, cooking is a chore, but for others, it’s a labor of love. And seeing the delicious food you came up with, I can certainly understand why you’re in the second camp!
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Hi Ann, we definitely cook with love. In fact, I have always referred to food as our love language. Thanks for the visit.
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Yum. Seared scallops with mint peas is my kind of meal. Your photos are lovely, dare I say very textural? 😉
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Absolutely, you may say textural. Terri will be proud!
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What a wonderful meal and I’m sure it was nice to have an evening with friends after your down time in Miami. Good for you! Your scallops with peas will be making an appearance on our table soon.
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Hi Karen, I imagine that dish would be something you would enjoy. Being away and dining at good restaurants always inspires us to cook.
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I love that you and Malcolm enjoy cooking together, Suzanne, and your photos are mouth-watering. Very creative to use food as your texture post. Wishing you peace of mind with the situation with your MIL.
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Christie, thank you. Peace of mind is fleeting these days, but still a welcome state of being. I am grateful for our shared passion for cooking and entertaining. I certainly could not do it alone.
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My mouth was watering when I read the recipe for the Dill cucumber salad. That is how the Danish folk (and me) serve it. Delicious. I would have gladly shared those scallops too.
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Hi Amanda, thanks for stopping by. We ‘borrow’ flavors from Malcolm’s Armenian heritage to create a lot of our dishes. Nice to know it is also Danish. I loved the post you wrote today. Complicated issue.
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Thanks, Suzanne. Man’s violent tendencies and how to address them, is a complicated issue. Perhaps food is an area of unity – as the Danish-Armenian dish exemplifies.
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