The original Tailgate Ham and Cheese Sliders feature Slider Buns (like Hawaiian or Potato), with a spread of cream cheese inside and topped with a melted butter mixture, which has minced or dried onion, Worcestershire sauce and Parmesan or Dijon in it, depending on the recipe. Since I wanted to “Cuban” it up, I made my sammies with Sliced Smoked Ham, Roast Pork Slices, Swiss Cheese, Pickles and Mustard. To keep it more authentic, my topping was just melted, salted butter. I did add Everything Seasoning to the top of the buns, which isn’t authentic, but tastes good and adds some crunch.

I think they turned out great, but with the sweet Hawaiian rolls, it gave it more of a Media Noche vibe. If you wanted to stick with more of a traditional Cuban Sandwich theme, use regular slider rolls. I also found a Mini Cuban Buns, which would be perfect, but I’m not sure how easy they are to find.

I went the extra step and roasted a Pork Loin that had been marinated in homemade Mojo. This ensured a moist and flavorful sliced pork for the sandwiches. Marinate the pork tenderloin overnight in a mixture of 1/4 cup olive oil, 1/4 cup orange juice, 2 tablespoons of lime juice, 3 garlic cloves (minced), 1 teaspoon oregano and 1/2 teaspoon cumin. If you want to use Mojo (like Badia or Goya) from the grocery store, skip this step. Bake in a preheated 350 oven for 30 minutes, or until internal temp is 145 degrees. Let cool and thinly slice for sandwiches. *Note: I should have sliced mine a little thinner.

The beauty of these sammies is you can assemble them ahead and bake when you’re ready to serve. I made them in a disposable aluminum tray so clean-up was easy at the Tailgate. These sandwiches are delectable; the melty cheese, loads of ham and pork, toasted buttery tops and the acidic kick of the mustard and pickles makes for a delicious bitefull.

I would serve these Mini Cuban Sliders with an avocado and tomato salad and Plantain Chips. Croquettas or Empanadas could be easy appetizers, but I served veggies with Whipped Ricotta Dip. A cold, local Miami Craft Beer, Cuba Libre (Rum and Coke with lime) or Mojito would be perfect drinks to go with and make it a “Mucho” Miami experience. Shout out to the 305!

Super Cuban Tailgate Sandwiches

Recipe by SergioCourse: MainCuisine: TailgateDifficulty: Easy

Servings

12

servings

Prep time

9

minutes

Cooking time

19

minutes

Calories

300

kcal

Ingredients

• 1 package of Mini Sliders, sliced open

• 1/4 cup melted butter

• 1/2 pound thinly sliced Smoked Ham (like Boars Head)

• 1 roasted pork tenderloin, thinly sliced

• 1 pound thinly sliced Swiss Cheese

• Yellow Mustard

• Hamburger Pickles

• 1/4 stick salted Butter, melted

• Everything Bagel Seasoning, optional

Directions

• Cut rolls in half. Place bottoms in a 9 x 13 inch aluminum foil tray.
• Place one slice of Swiss cheese on bottom of roll. Top with Smoked Ham Slices.
• Top with slices of Roast Pork and then another layer of Swiss cheese.
• Add hamburger pickles, trying to get in the sandwich circle area.
• Spread yellow mustard on the top of the slider buns and put on top of the sandwich.
• Brush melted butter on top of sandwich tops, making sure it goes into every nook and cranny. Add Everything Seasoning, if desired.
• Place sandwiches in a preheated 350 degree oven and cook for 20 minutes, or until cheese has melted.
• Remove from oven and either slice or pull apart to enjoy.

Notes

• You can make these ahead the night before and put in the oven right before serving.

Up Next: The Eating House is Back!

I would say it’s our Third Annual, but the first was 2019 and we didn’t meet in 2020, due to Covid. In 2021 we launched our toilet seat in the Toilet Bowl in the Bay with the words “Girl’s Weekend 2021, because 2020’s Been a Real S**t Show”, complete with a poop emoji. Last year, we couldn’t swing Girl’s Weekend since Chrissy had just started a new job as a Pickleball Pro in Naples and couldn’t take the time off.

But we were able to do a Girl’s Weekend this year- 2023- at my condo in Key Largo. In years past, I knocked myself out a bit with prepping, cleaning and cooking, so this year I was determined to plan a Girl’s Weekend as low-stress as possible. It’s my Girl’s Weekend too, after all! It came on the heels of my Book Club Meeting, so I already had some delicious Chipotle Rosemary Nuts, Summer Sangria and Key Lime Shortbread to bring to the weekend.

Girl’s Weekend started Friday around Happy Hour.

I’d gone down the day before to get things ready. I shopped, changed sheets, set fresh towels out, put little soaps and shampoos in the Guest Bathroom and set out a coconut patty on each bed. Flowers from my Book Club Meeting were brought down and put in vases to spruce up the dining and living rooms, with white twinkly lights and shells adding to the ambiance. Pool toys and floats were unearthed, ready for play! I set the table with raffia placemats , tropical napkins and flower napkin rings. Pandora was playing Jimmy Buffet’s Margaritaville, of course.

Since I’ve been on the hunt for the Best Conch Chowder in the Keys, I picked up pints of Conch Chowder from three restaurants to have a taste testing and choose our favorite. I picked up some Sourdough Bread you bake at home, at Publix to go along with it. I offered a Welcome Cocktail of Summer Sangria, Rose Prosecco and Sparkling or Still Water and set out an easy Charcuterie Platter.

*A note on cheese. I’d heard a new Trader Joe’s cheese- Fromage Pave Red Chili Pepper-was good so bought it, along with my beloved Toscano in Syrah. I tried a small slice the night before- cold and straight out of the fridge. It tasted like a cold, peppery bandaid. So Friday, I took the cheeses out an hour before serving and it made all the difference. Always let your cheeses come to room temp before serving. It lets the flavors ‘bloom”, especially with this type, a soft-ripened French cheese (like Brie) that’s flavored with jalapeno, cayenne and bell peppers. If you like soft cheeses and you like spicy, this is your cheese.

I served the cheeses with plain water crackers, strawberries, Chipotle Rosemary Nuts, dried apricots and truffle honey. Truffle honey makes anything better, as far as I’m concerned. We sipped, snacked and chatted, since it’s been two years since we were all together. We had our Conch Chowder Taste Testing, which I served in little cups for us all to taste, one by one, with sherry on the side. All the Conch Chowders were Award-Winning, so I was curious to see which one we liked the best.

Between Mrs. Mac’s, The Conch House and Key Largo Fisheries, the overwhelming favorite was Key Largo Fisheries Conch Chowder, but, ironically, it isn’t even made on sight! I served the Conch Chowder with warm Sourdough Bread and butter and a Green Salad with Dijon Vinaigrette.

After dinner, we went down to the chickee Hut to have a drink and watch the sunset. Back at the condo, dessert was a delicious Key Lime Pie Elise had made. We chatted for a while, hit the sack pretty early. I was the first one up the next day, so I set up breakfast.

Coffee before everything (of course!), Orange juice, water with sliced strawberries and cucumber, three kinds of berries, yogurt, Homemade Granola, Blueberry Banana Bread and Eggs, Bacon and Bread for anyone that wanted it with butter and homemade Mango Jam.

Since I love doing yoga, especially in the Keys, I’d requested everyone bring their yoga mats and we did an easy Beginner’s Yoga (Boho Beautiful) in the Living Room. Everyone enjoyed this healthy wake-up to our day and then we got dressed and went Thrifting, another one of my favorite things to do in the Keys (much to my husband’s dismay).

We hit a couple stores I like to visit in the Keys- ReStore and Salvation Army– first. Chrissy, who was totally unsure about the thrifting idea, found a tureen and platter to match her sister’s very hard-to-find china pattern, for twenty bucks. Sweet! We also visited Jolene’s, which I’d never been to before. It’s a consignment store, with new and used things. Thrifting was fun- we all came home with treasures- and we’d worked up an appetite for lunch.

Lunch was the very easy “Make Your Own Sandwich.” I love sandwiches, so got the makings for a variety of options, with Sourdough and Whole Wheat Bread, mustard and mayo. I’d cooked some bacon that morning and had tomatoes and lettuce, in case anyone wanted a BLT. I also got sliced Boars Head Turkey Meat and Swiss cheese, with a slice avocado from my tree, creating a wide range of sandwich possibilities. Cape Cod Potato Chips and Homemade Pickles were the sides, with Iced Tea and Sparkling or Plain water to drink.

The afternoon was left for Free Play– Paddleboarding, Swimming, Reading or Napping (I choose the latter) and then we were off to dinner at the newly remodeled Marker 88. Dinner was good (I opted for sushi) and we were back home and in bed relatively early. This Girl’s Weekend was not a wild one! Maybe we’re too old to do wild.

The next morning, Kelley and Elise went Paddle Boarding, while Chrissy went to do Water Aerobics in the pool and I stayed home and read. For our Farewell Meal, Kelley had made an Eggplant Parmesan for lunch. I’d done a whole Spaghetti Dinner the first year of our Girl’s Weekend and it almost wiped me out, so thought I’d be easy on myself and pre-make the Eggplant Parm. Kelley volunteered to make it (our Aunt Josie’s recipe) making it even easier on me! Elise made a salad with avocado, tomatoes and red onion and I made garlic bread with the leftover sourdough bread. As my mother always says: “Many hands make light work.”

Doggy Bags (for husbands and boyfriends) were packed up, hugs were had and we all said goodbye for another year. Or two. We’ll see. I do know this was the easiest Girl’s Weekend I’ve ever had. Here are my tips to stress-free entertaining.

*Girl’s Weekend Tips*

1. Send out an invite or Evite with the Time, Place and Activities planned. This lets your guests know what to expect, what to bring and gets them excited about the weekend.
2. If possible, arrive at the location one day early to shop, clean, prepare and decompress. Doing it all in one day is exhausting.
3. Pre-cook as much as possible, so you’re not spending time in the kitchen. I made the Chipotle Rosemary Nuts, Blueberry Banana Bread and Granola ahead.
4. Don’t forget the special touches. Folded towels next to fresh soap, fresh flowers, scented candles and a coconut patty on the bed all make your guests feel pampered.
5. Eat out at least once or twice during Girl’s Weekend. You don’t want to spend the weekend in the kitchen!
6. Let people help. If someone offers to bring something you need, say yes. Elise supplied dessert Friday night, Kelley made the entree for Sunday. This made it easier on me and let my guests feel engaged and appreciated.
7. Do activities you enjoy. While none of my guests had done Yoga recently, they all enjoyed it and Thrifting was a hit as well. The weekend is about catching up with old friends, but also about introducing your latest hobbies, activities and passions to friends.
8. Make it easy on yourself. For breakfast, I set out a variety of items and Make Your Own Sandwich was a hands-on, easy-peasy lunch. Since I wasn’t sure of what people could eat (last time we gathered Chrissy ate no meat) I wanted to have options available.
9. Go with the flow. One never knows what the weekend will bring. While you want to have a schedule, also be open to the chance to go off on a tangent and explore.
10. Don’t forget to-go containers for your guests to take leftovers. They will appreciate it and their S.O. will be more inclined to let them attend the next Girl’s Weekend!

I just realized maybe I should be less worried about anyone mistaking us for “easy girls” than the fact that I’m calling us “girls” at all, since most of us are past 60 (except Elise). But my Grandmother and Aunts called each other girls till the day they died, so I’m going with that philosophy. Girls forever! Born to be mild.

Up Next: Nutty Blueberry Granola

My Starfruit tree is producing more fruit -it’s like the Ever Ready Bunny- it never stops and I have one Banana Tree left. My Mallika Mango tree is loaded with green, teardrop-shaped fruit. So far, I’ve just eaten them plain, but have plans for Mango Ice Cream, Mango Bread and Salad Dressing. We’ve also been lucky to get fruit from other people’s trees.

On that same day as the First day of Summer, I was invited to participate in a #eatnorthamerica Instagram Food Blogger’s meeting, where we all posted recent photos and liked and commented on each others posts. We then had three challenges to post- breakfast, our favorite chicken dish and dessert. For the breakfast post, I posted what I ate for breakfast that day- Coffee and Chilaquiles and (we were allowed 2 posts) and a Miami Bowl, which is a breakfast bowl of my own invention. It consists of: rice, black beans, sliced avocado, salsa, a fried egg, plantain chips & a cilantro lime sauce on top. Que rico!

For someone who LOVES chicken almost every which way, I had a surprisingly small amount of chicken photos- I need to work on that. The last challenge was dessert, but I missed the cut-off time of 9 p.m. to post.

I was SO excited that the new Elvis movie by Baz Luhrmann came out last week, on Friday. I’m a huge Elvis fanatic and actually got to see him in 1970 with my grandparents and sister Kelley on Miami Beach. I still remember picking out my outfit for the concert with my grandmother (as if Elvis would notice an 10-year-old little girl) and being so excited for the show. After the concert was over (it was fantastic!), we were going to try and see him outside, but instead heard the famous words: “Elvis has left the building.”

Since I went to the concert with Kelley, we went to see the movie together on Sunday. The actor who played Elvis (Austin Butler) did a fantastic job nailing the voice, moves and look of Elvis. I wasn’t as crazy about the actress who played Pricilla, more for the lack of chemistry between the two of them, than her acting ability. Baz Luhrmann’s films are glitzy, fast-paced and eclectic, blending music and genres, and this one was no exception.

Elvis, the movie, did a good job conveying how revolutionary this Southern boy was with his music (which crossed race lines) and his singing style, back in the ultra-conservative 1950’s. I mean, this is a guy who wore a pink Lansky Brother’s suit to sing on the Louisiana Hayride! Ultimately, it was also a sad story, as the once-wild Elvis becomes trapped in the gilded cage Parker created for him. Although Tom Hanks, who plays Parker, says he tried to find the humanity in the part, make no mistake about it. Colonel Parker is the villain here.

The food I craved this week was Comfort Food, probably similar to what Elvis ate when he was home at Graceland. Although I didn’t have his famous Fried Peanut Butter and Banana Sandwich, I did make myself a delicious BLT one night for dinner, with sliced vine-ripe tomatoes, Romaine Lettuce and bacon. I slathered mayo on one side and mashed avocado on the other, on a PumpernickeI Tuscan toast. It really hit the spot! I don’t eat bacon very often so keep it in the freezer, but the problem with this is, it freezes together in a solid lump and makes getting one or two slices extremely difficult. I saw a video on Instagram on how to solve this problem. Brilliant hack!

While I don’t really like cooked salmon, I did attempt a Food and Wine Roast Salmon with Miso Butter and Radish Salad recipe which was baked in the oven, and served with Scallion Oil. It was actually very good (for someone who doesn’t like salmon.) I’m trying to eat more of it. Those Omega 3’s are supposed to be good for your brain!

Thursday I made my favorite homemade Mac ‘N Cheese to go with grilled pork loin and sliced tomatoes. The leftover Pork Loin turned into Pork Tacos for lunch the next day. And Sunday, after the movie, we grilled St. Louis Style Ribs on the charcoal grill with a rub, along with corn on the cob, Elote-style and Baked Beans. I used Bush’s Baked Beans, but jazzed them up with some mustard, ketchup, Worcestershire sauce and chopped onion, like my Mom makes.

In preparation for the Elvis Movie, I watched an Elvis documentary called The Searcher on HBO Max. It’s a 2-parter and part one was really good. We are still slogging through The Staircase; honestly sometimes I feel like I’m on trial trying to get through this darned show! I recently watched Forgetting Sarah Marshall, the hilarious movie set in Hawaii with Mila Kunis, Kristen Bell and Jason Segel, who also wrote it. Catch it while you can, because it’s leaving Netflix soon, as are a slew of other good movies. I presently stream Netflix, Peacock and HBO Max and Zeke wants to get Paramount + to watch The Offer, about the making of The Godfather. Where does the streaming stop? How many subscriptions can one have? Remember the old days when you just turned on the TV and there were three main channels?

Christopher and Courtney are coming back to Tallahassee after an almost-year stint in Steamboat Springs, Colorado. My sister Elise just got back from a visit there and was able to spend time with them, little Liam and Boxer dog Maggie. I won’t have all three grandchildren in Miami, but at least they’ll all be in Florida and that will have to be enough. And it seems that most everyone I know has fled, or will be soon fleeing, the humidity of Miami for the cooler mountains of North Carolina.

Were he still alive, Elvis would have been 87 this year, the same age my Dad would’ve turned on his birthday, July 4th. They were born in 1935- both Depression babies, children of the South, Rebels, Military Veterans, Family men and Hellraisers. My Father, however, couldn’t sing his way out of a paper bag, although he did sometimes belt out the Marine Corp Hymn with gusto. I’ll be making my Dad’s favorite dessert, Toll House Cookies, for his birthday on the Fourth of July in his memory. If you want an excellent recipe for Pound Cake, look up Elvis’s Pound Cake on Epicurious. It’s a hunk, a hunk of deliciousness.

Speaking of which, Azucar, the wonderful Ice Cream Shop in Little Havana is coming to Suniland. They are taking over the old Tutti Frutti spot. They have so many delicious, Miami flavors but also have the Elvis- a Peanut Butter ‘N Banana ice cream- that would go great with that pound cake!

And totally unrelated to all this, Happy Birthday to my husband Zeke! He’s 60 today! Yippy!

This was the song that we danced to as our first dance at our wedding.

Wise men say, only fools rush in But I can’t help falling in love with you.

Elvis, Blue Hawaii

Up Next: Mom’s Baked Beans

When we talked about getting a boat (after we got bored looking at each other in our condo in Key Largo) my husband said he wanted to get one with a little cabin so I could make blender drinks in it. I’m not sure why this thought occurred to him, since I rarely make blender drinks at home, on dry land. I do like margaritas, but take them over the rocks, not frozen.

At any rate, we got an Open Fisherman (even though we’ve yet to fish on it), so it has fishing rod holders, but no cabin. We took ‘Bout Time out once to watch the sunset; I brought a simple charcuterie plate to go with our bottle of wine. After trekking out to Alligator Reef recently to swim, I really wished we would’ve packed a picnic lunch, since I became famished.

This all got me started thinking about Boat Food, and what meals are ideal for dining on the boat. Some boats have cabins in which to prepare a simple feast. We do not, so I wanted all the meals to be: easy to prepare at home, simple to transport into a cooler on the boat and easy to eat out on the water. Here are my suggestions.

• Deviled Eggs, Cold Chicken (either grilled, baked or fried) & Watermelon Slices. All of these items are relatively easy to make, can be made the day ahead and are perfect served chilled. Use chicken thighs, legs or wings for easier eating.

• Sandwiches, Chips & Apples. Another “no brainer” of a Boat Meal, the easiest option is to buy a Publix Sub. They are known for their Chicken Tender Subs and Italian is always a good option, but you can order whatever custom sub you want. But, if you want to go all out, make the Muffaletta sandwich (from the New York Times Food Section) Kelley prepared for our outing to Alligator Reef. The best thing about it? It gets better with age, as the seasonings and olive tapenade soak into the meat and bread. I like Cape Cod Chips (there’s even a lighthouse on the bag) and small Honeycrisp apples to finish the meal.

• Sushi. When out and about in the deep, blue sea, it’s nice to eat some fish. Make it cold fish, surrounded by seaweed, chilled rice, with wasabi and ginger on the side, even better. Publix sells sushi (Sushi Maki) but I prefer buying it elsewhere, like Num Thai in Key Largo. This is something you want to buy the same day you eat it, as one-day old sushi is no bueno. To go with it, I would serve Edamame. You could make the Edamame ahead, toss with soy sauce and sesame oil and put it in a heat proof container or, serve it cold.

• Jerk Shrimp. This recipe comes from my Mom’s friend Roxy Karnes and was in the Serve It Up! Tennis cookbook. It uses shrimp (Florida Key West Pinks would be great) and features tropical flavors like Jerk seasoning and mangoes. After you prepare it, it sits for a couple hours to let the flavors blend, so if you make it in the morning, it should be perfect for lunchtime. Serve with Tortilla Chips or over lettuce.
• Ceviche. Ceviche is a no-brainer when it comes to Boat Food and, in fact, while passing the Sandbar last time, we saw a boat selling Ceviche. Serve in bowls with plantain or tortilla chips, with hot sauce on the side. I offered a Ceviche recipe in a previous Foodie in Miami post- Easy Shrimp Ceviche– on July 1, 2021.

• Lobster Roll. A lobster roll is essentially lobster salad stuffed into a hot dog roll, making it a perfect, summer-time treat. Pack the lobster and rolls separately and serve with chips and pickles. Read my This is How we (Lobster) Roll, June 8, 2021, for more info.

• Crab-stuffed Avocados. I love Crab-stuffed Avocados, a very indulgent and Country-Clubby kind of treat. I would pack the crab salad in the cooler and halve the ripe avocados separately. Bring a small cutting board to slice in half and assemble. The salad pictures is from Riviera, where they served it on butter lettuce, with candied pecans on the side. Fruit salad and grilled pita bread would make perfect side dishes.

• Orzo with Roasted Vegetables. My friend Martha serves this Ina dish as a side with Roast Meat or Chicken for dinner, but it would make a perfectly acceptable Main Dish, especially for vegetarians. If you want to make it more Main Course, add shrimp, grilled chicken or sliced meat to it.
• Mezze Platter. My go-to Airplane Meal, this is an easy feast to throw together. Hummus, Pita Chips, Veggie Sticks, Cherry tomatoes, Olives, Grape Leaves and Tabouleh make for a varied and healthy Mediterranean Spread. Read more at A Moveable Feast, previous FIM post.

• Charcuterie Plate. Back to my original Boat Meal, if you have cured meat (like salami or prosciutto), a hard cheese (like Toscano or Parmesan), some crackers or a loaf of good bread, fig jam or honey, nuts and olives you are good to go! If you want to get fancy, you can add homemade Camponata or Pickled Eggplant (both featured in the Serve It Up! cookbook) that would be wonderful, but not necessary. A bottle of wine goes well with this meal.

Now, to drink on the boat we take water, Beer and La Croix (Key Lime Flavor) to which vodka can be added, making it kind of like a White Claw (which I find awful). You could also bring Iced Tea and Lemonade, to make it more festive and make an Arnold Palmer, if desired. At sunset, I enjoy a glass of wine, sparkling or otherwise, to drink.

Other add-ons to the Boat Food scene are Banana Bread, Muffins of any kind, or Cookies for dessert. Fruit Salad is always a welcome side, or dessert and can be purchased, pre-made, at most grocery stores. Tupperware, or some other reusable plastic container, is a good idea to pack the food in. And a picnic basket, or other bag, can be used to house the dry goods.

I usually use paper plates on the boat- I like the Chinet with dividers, so the varying components don’t blend together- but Melamine plates are a great idea and prettier than paper. And although I usually use plastic silverware, cheap stainless (like from the Dollar Store) or Bamboo re-usuable is a better idea.

Paper napkins are the norm, but cloth are better for the earth (and sea) and are less likely to blow away. If we have wine, I take plastic wine glasses aboard. Definitely avoid anything breakable (except the wine bottle) and screw-off tops make life easier, which is all about what life in the Keys is about!

Don’t forget a little garbage bag and some wipes, while packing your Boat Food. It does take time and energy to prepare to dine “a la sea”, but (kind of like camping) it just seems like everything tastes better when eaten outside. Turn on a little Jimmy Buffet, relax and enjoy your Boat Food!

My Mom’s Deviled Eggs

Recipe by Lyla Lee RiceCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

100

kcal

My Mom’s recipe for her famous Deviled Eggs (shown here at Courtney’s Baby Shower). It’s a perfect app for the boat, but I would rejoin the two halves for easier transport; you can even take them in the egg container they came in.

Ingredients

• 12 Hardboiled Eggs (put 2 tsp baking soda in water for easier peeling

• 1/2 cup mayo (Hellmans preferred)

• 1/4 cup Miracle Whip

• 1 teaspoon grated onion

• 1 1/2 teaspoons hot dog mustard
  

• 1/4 teaspoon salt

• 3 Tablespoons sweet pickle relish

Directions

• Peel eggs.
• Slice in half and remove yolks.
• Mash yolks, add other ingredients and combine thoroughly.
• Fill mixture in egg white halves. Use pastry bag to fill for nicer presentation.
• Decorate with paprika, parsley or pimento.

Notes

• This recipe is in the Serve It Up! Cookbook, as are the Jerk Shrimp and Orzo recipes. A lot of tennis recipes work for Boat Food because they’re prepared ahead and last at room temp.

Up Next: Book Club

After years of dreaming, scheming, researching and longing, we finally bit the bullet and bought a boat! A brand new boat, at that- just out of it’s cute, white wrappers. She’s 24 feet long, weighs 4,800 pounds, is seafoam green, powered by twin 150 Yamahas, surname Robalo, nickname ‘Bout Time! Hasn’t been delivered by the stork yet (financing involved) but we’ve reserved a little spot to park her in our boat yard when she makes her grand entrance.

We’ve had a condo in Key Largo for five years and after having exhausted all on-land activities, we started talking a while ago about getting a boat. When you talk about getting a boat EVERYBODY has an opinion on what type, what size, how many engines, the brand etc…I’ve never had so much unsolicited (and conflicting) advice offered in my life on any subject and that includes raising children.

We’ve visited boatyards, looked at websites, flipped through magazines, taken rides on other people’s boats, even went to the Miami Boat Show last January (before the world shut down); we talked to a yacht broker about what kind of boat we wanted, so he could be on the lookout. It was this Yacht Broker- my childhood friend Micheal Brill- who put us in touch with Todd at Unique Marine, to finally buy our boat.

“I’ve never seen it like this in all my life,” said Todd. “It’s crazy. There are no boats anywhere.”

As he walked us through the boatyard to see the new boat, he said “That one’s sold, and that one, and that one.”

“Why?” Zeke asked.

“People aren’t going to Europe this summer and need something to do. And the manufacturers shut down for months, so there’s less boats available than ever.”

Obviously, after that sales pitch and the fact it was a beautiful boat, we took the bait and plunked down a chuck of cash for a new Robalo. Zeke reasoned it will probably be our first and last boat since we’re getting older and he didn’t want to inherit someone else’s problems. I reluctantly agreed. Because while some kids are semi-off the payroll, one is starting a Masters in Law program this Fall, one (hopefully) a Nursing Program at U.M. soon and the last wants to go to U.M. Graduate School, all pricey options, so it’s not like we’re rolling in dough.

But, Zeke reasoned, it’s like having kids. If you wait for the perfect time, it’s never going to happen. I agreed, but on the way home, he’s the one who kept saying “I can’t believe I bought a boat!” and talked about how he wasn’t a person prone to impulsive decisions.

“Listen”, I said, “You’ve been talking about buying a boat for years. You’ve researched it thoroughly, know exactly what kind of boat you want and finally pulled the trigger. This is actually the OPPOSITE of an impulse buy!”

And so it was. Zeke was in shock the rest of the day, I kept trying to talk him off the ledge and he started drinking Iguana Bait beer from his Kegorator- “Either to celebrate or to forget the fact I just bought a boat!”

Meals this week nothing to write home about- they were mostly either left overs or take-out. I refashioned my Spaghetti Sunday meatballs and sausages into Meatball and Sausage Subs. I heated them up in extra sauce and put them on a Martin’s Potato Bun with sautéed bell peppers and shredded mozzarella. The potato roll was too soft for this kind of sandwich. It needed a hard, crusty Italian roll to hold up to the meat. In making sandwiches, I feel picking the right type of bread is a crucial decision, as well as the bread-to-filling ratio. You don’t want to overwhelm the filling with too much bread, just enough to complement and support it.

I found a recipe for “Easiest Ever Mango Sorbet” in my inbox and since I had the ingredients- mango, sugar and condensed milk- I gave it a whirl. I put it into my ice cream maker and it came out tasting like… frozen condensed milk, with hard, frozen mango chucks. Sometimes “easiest ever” recipes are surprisingly good. This one was not.

On Wednesday, I went to Footworks to buy a new pair of running shoes. I like to support local businesses and Footworks is my local running shoe store. The nice lady and I both wore masks as she looked up my info on the computer. She then measured my foot.

Seven and a half- your right foot’s bigger than your left. You have a wide foot and your arches have fallen. They’re not those high and perky arches you had years ago.

Footworks Lady

Yeah lady, like everything else on my body, they’re no longer high and perky. Got it. I tried on several pairs of shoes and settled on a pretty pair of rose gold Asics, size seven and a half.

“I can’t believe I’m a seven and a half,” I lamented to the sales lady.

I almost brought out an eight,” she said.

“Eight!” I gasped. Sacre bleu!

I can’t explain why I care so much that my foot’s grown from a size six to an almost eight. I have to blame it on a Nancy Drew mystery I read as a child where the heroine has a size five foot and a big deal was made in associating her small shoe size with her daintiness and femininity. The other footprint discovered in the book couldn’t have been hers because it was huge, clodhopper size (size 8), so I’ve developed this aversion to having large feet. Damn you Carolyn Keene!

Anyway, on the upside, I got a 10% discount at Cecile’s Bakery with a receipt from Footworks. You need to be wearing running clothes and show your receipt in order to get the discount. I ordered a cup of their Zucchini Cilantro soup and a Tuna Salad sandwich, with the croissant on the side so it wouldn’t get soggy. Both soup and sandwich were very good and I stretched the tuna salad into leftovers for days, by adding a can of tuna to the leftover tuna, as it was heavy on the mayo.

Speaking of sandwiches, I made myself a BLT last week and I have to say it’s simply a delicious, classic sandwich, just the way it is. It needs no update or a reboot, no arugula lettuce instead of iceberg or, (heaven forbid) turkey bacon to make it healthier. A couple crunchy and salty bacon strips, contrast with refreshing lettuce leaves, topped with sweet slices of juicy, beefsteak tomatoes (seasoned with salt and pepper), all snuggled into lightly toasted bread (mine was rye), which has been slathered with some good mayonaisse. Slice in half and take a bite of heaven in a sandwich!

While we’re on the subject, is there a more comforting meal than soup and a sandwich? I don’t think so. While homemade soup is great, canned or boxed soup is perfectly good, and so much easier. For Italian soups, like Split Pea or Italian Wedding, I like Progresso, but lately I’ve been into the pureed Trader Joe’s soups, like Butternut Squash, Carrot Ginger or Tomato Basil. I usually doctor it up a bit with a dash of cayenne, some snipped chives or a plop of sour cream, but with a sandwich, it makes a wonderful and easy dinner.

The all time pits of a meal this week had to be Friday night. I hesitate to even call it dinner. Zeke arrived in the Keys Friday afternoon and we went to Sharkey’s Bar and Grill for Happy Hour. We ordered two glasses of Pinot Grigio and a Tuna Poke to split, which the waitress recommended. She was complaining about people who refused to wear masks while walking around the restaurant, which is required by Monroe County.

“If they don’t want to wear a mask, they should just leave,” she said.

We agreed, she then went on to complain about the new restaurant guidelines that don’t require two negative COVID tests after a restaurant employee has been sick. Now, if employees have been symptom-free for 10 days, they can just come back to work. She said a lot of Keys restaurants that originally opened had to close, re-opened and are now closed again (like the Pilot House) because of cases of COVID. She said it’s exhausting dealing with the anti-maskers and fear of catching COVID; she doesn’t really want to come back to work with the new regulations, but she needs the money to survive.

After eating our Tuna Poke, I asked Zeke if he wanted something else to eat. He said no, which was unusual for him to want so little for dinner. “Really?” I said.

I have a confession to make. I stopped and got a brisket sandwich at that Bar-B-Que food truck when I went out today.

Zeke

We were meeting friends for drinks at Snooks, so we left Sharkey’s and sat at the bar with Doug and Heidi. They’d already eaten, so we just kept drinking wine. Zeke did ask me several times if I wanted any dinner, but I didn’t want to eat alone, and by the time Heidi pulled out some peanut brittle her Mom had sent from Pennsylvania, that was dessert. When we returned home to watch our murder mystery, I told Zeke that was the pits of a Friday night date. “Half a tuna poke and peanut brittle!”, I complained. I also accused him of being a “sandwich sneaker.” Which he is.

On the way home from buying our boat, Zeke passed the turn for our condo.

“Where are we going?” I asked.

He took me to get my own Brisket Sandwich, “Otherwise I will never hear the end of it,” he said. It was a tasty and filling sandwich- five slices of juicy, peppery brisket meat on a potato bun with two bar-b-que sauces- spicy and golden- with ruffled chips and a finely minced coleslaw, which I threw on my sandwich. It was $10, at Mike’s Bar-B-Que food truck on the bayside near one of those Swim with the Dolphins places. MM 101.

Saturday night Zeke cooked me Ground Lamb Kebabs, with a cucumber dill yogurt sauce. He watched the video of the chef, Richard Blais, prepare them and he shaped his Kebabs on a sword, a very dramatic (and potentially fatal) presentation. Since we were clean out of swords, Zeke used skewers to put the meat mixture with herbs, spices and onions on and grilled them. They kind of fell apart, but he salvaged them off the grill. I made couscous and a Greek salad to go with it. The Koobideh (meat kabobs) were good but we both agreed it lacked pizazz, and could’ve used the Middle Eastern hot sauce (Shrug) I’d made at home. I liked it best the next day, plunked into a soft Na’an bread, with some yogurt sauce, jalapeños and cilantro. Can you tell I’m on a sandwich kick?

I was down in the Keys myself from Wednesday on and found myself watching Friends and Everyone Loves Raymond, the comfort food of TV viewing. In other TV news, The Bachelorette changed from Claire Crawley to Tayisha, supposedly because Clair found love right away during lockdown, so good for her! She was already making Bachelor history as the first “older” Bachelorette at age 39 (which is depressing), now this- the most dramatic season ever! This probably isn’t big news in most households, but it was in ours as we love our Bachelorette Mondays, although now it’s going to be on Tuesdays. Is nothing sacred? And I started my new book for Book Club- Never Let Me Go by Kazuo Ishiguro. So far, so good and it won a Nobel Prize for Literature, so there’s that.

August is Rose Month and I can get down with that. I’ve been leaving a bottle of the pink stuff in the freezer with a frosted wine glass, while I go on my walk, so by the time I return and pour myself some, it’s like a rose slushy. So refreshing! Iconic Cuban restaurant Rio Cristal, best known for their thin steak (or bistec) served with a mountain of crunchy, skinny fries atop it, is closing after 46 years in business. They just couldn’t survive the Pandemic! So sad, but they will be open until the end of August should you want to visit one last time. And in more Bad News, this Hurricane Season is supposed to be “one of the strongest seasons ever with 25 storms predicted,” according to the Miami Herald. I actually consider this good news, since whenever they predict a super active Hurricane Season, a hurricane never hits Miami. Yes, today is Opposite Day.

In dramatic news of the week…

Someone in our household had possible exposure to COVID, due to her roommate’s brother testing positive for it. This doesn’t seem like a big deal, but the roommate’s brother actually LIVES with them. Here’s the thing about Millenials (or whoever) thinking it’s no big deal to get COVID. Hopefully, it will work out for you, but you may have exposed someone else, who then goes into a house with a: Mom and Dad, a sister, a housekeeper (who goes home to her own husband, children and grandchildren), a daughter and grandchild, so it’s not just YOU that is affected. It’s whoever you’re around and then, whoever they’re around, and so on. Seven degrees of Kevin Bacon. So, as I rewound every conversation and meal shared with said person while I was in Miami, the roommate’s brother got two negative tests (how does this happen?), as did she. So, crisis averted, but it was scary and Florida is still in the red zone of COVID hot spots.

School starts soon for some children in Miami, including my grandson Wyatt. He starts his pre-school, in person, five days a week, at the end of the month. I worry less about him getting sick, then I do his teachers or other adults working at the school, although I know they will take every precaution possible to keep everyone safe. Normally, at this time of the Summer I’m thinking about getting in shape for tennis season, excited about UM football and tailgating at Hard Rock Stadium and looking forward to events, parties and galas that kick into gear in the Fall. This year, not so much.

I’ve gotten hotels for our Road Trip to D.C. at the end of the month and none of states we’re visiting are hot spots for Corona. We are staying in a lot of historic hotels and I’m planning on eating bunches of crab cakes and oysters, plus, I’ll be checking three more states (West Virginia, Maryland and Delaware) off my bucket list. Yipee!

And by the time we return to the Keys for Labor Day weekend, hopefully our boat will be delivered and I can perfect my blender drink recipes and cleat hitch for docking. Instead of lacing up my tennis shoes, I’ll be lacing up my new running shoes for long walks around the Sanctuary. Instead of wings and beer for UM Football games, I’ll be serving sautéed fresh fish we’ve caught ourselves with chilled white wine. And instead of shopping for a fancy dress and high heels for a gala, I’ll be sporting my quarantini bikini, and wearing comfy flip flops on my seven and a half, fallen-arched, clodhopper feet. Crank up The Beach Boys because this Fall’s my new Endless Summer.

Little Surfer, little one. Made my heart come all undone. Do you love me? Do you Surfer Girl?

Beach Boys

Up Next: Quarantine Projects