Loading...
Not surprisingly, men already known to have a heart condition along with severe erectile dysfunction fare worst of all, the Australian researchers found. According to supplied data about ED its suggested to apply kamagra as a medical treatment. You can always buy kamagra london online. Generic kamagra version will be much cheaper if you order on line. It can be embarrassing to talk to your doctor about your sex life, but it's the best way to get treated and get back to being intimate with your partner. Your doctor can pinpoint the source of the problem and may recommend lifestyle interventions like quitting smoking or losing weight.Anger can make the blood rush to your face, but not to the one place you need it when you want to have sex. It's not easy to feel romantic when you're raging, whether your anger is directed at your partner or not. Unexpressed anger or improperly expressed anger can contribute to performance problems in the bedroom. Here is the antibiotics online is a famous meds used to treat infections. huge choice of generic antibiotics are available to buy noroxin on that website. When you don't like what you see in the mirror, it's easy to assume your partner isn't going to like the view, either. A negative self-image can make you worry not only about how you look, but also how well you're going to perform in bed. That performance anxiety can make you too anxious to even attempt sex. Most people knows the value of money as need quality cheap antibiotics to treat various bacterial diceases, that's why they put their trust on effectivness of generic antibiotics. Many different health conditions can affect the nerves, muscles, or blood flow that is needed to have an erection. Diabetes, high blood pressure, hardening of the arteries, spinal cord injuries, and multiple sclerosis can contribute to ED. Surgery to treat prostate or bladder problems can also affect the nerves and blood vessels that control an erection.
  • Good Cookin’ (How I Learned to Eat and Cook Like a Belizean)

    Belizean cooking

    Photo by Megan L. Wood

    Just hearing the words “stew chicken with rice and beans” makes my mouth water and my stomach rumble. When the smell of sweet coconut milk and simmering garlic hits my nostrils, I have no choice but to crack open a cold Belikin beer and wait until lunch is ready. Belizean Creole food goes beyond nourishing the body – it feeds the soul, and Creole cooks always make enough to share.

    A plate piled high with tender golden chicken, coconut-scented rice, and red beans spiced with chiles… the national dish of Belize is served. I challenge you to find a single restaurant in Belize that doesn’t offer some version of this traditional Creole recipe.

    When I first arrived in Belize, I enjoyed stew chicken as much as the next traveler. I ate it politely, daintily, making sure my meat and rice never touched each other on the plate, finishing the potato salad first so the mayonnaise wouldn’t melt and pool over onto the rice, wrestling with the large piece of juicy chicken and getting my first taste of the succulent meat. Though I didn’t want to be rude, I found myself unable to finish the truck-driver-sized portions on my plate.

    After three months of traveling in Belize, my stew chicken addiction was undeniable. I rarely looked at restaurant menus anymore. I wanted, no needed, this comfort food at least three times a week. With the end of my time in Belize fast approaching, I realized I had to learn how to make stew chicken for myself in order to be prepared for the cravings that would inevitably hit when I found myself far from the comforts of a Belizean kitchen.

    Fortunately, arranging a cooking lesson was simple. Patricia Ramirez, owner of Splash Dive Shop in Placencia, thought learning to cook would be a fantastic cultural opportunity for me and she knew who to ask, her favorite onboard cook, a Creole woman called Miss Jeanine. Creole women have a warm, inclusive nature, and they love sharing their traditions, especially those related to food. Most native Belizean women have been cooking since childhood, and although their traditional recipes generally aren’t written down, they are straightforward.

    Miss Jeanine and I spent a lighthearted afternoon in a modern kitchen above Splash Dive Shop overlooking the Caribbean. She patiently instructed me in the basics: don’t stir the beans too much or they’ll get sticky, recado is what makes the chicken red, store-bought coconut milk is faster than homemade but doesn’t taste as good. When we finished our preparations, Patricia set up a small table on the patio and Miss Jeanine and I shared our homemade meal with several dive shop friends who approvingly oohed and ahhed at my rookie efforts at traditional Creole cuisine.

    By this time, I was enjoying my stew chicken like a true Belizean – unselfconsciously indulging in the good food and good company. No longer worrying about the mingling of flavors on the plate, using my fingers to pull the chicken meat off the bone with scarcely a second thought, I finished my serving and asked for more, wanting to prolong the meal and linger in the atmosphere. As my belly filled, my mind contentedly lapsed into reminiscence of all my adventures in Belize. Three months of incredible opportunities to experience nature, dive in the waters off Lighthouse Reef Atoll, immerse in the local culture, cruise through mangrove forests, and bask in tropical beauty. And I realized that something as simple as sharing food with my Belizean hosts ranks right up there with all my other once-in-a-lifetime travel experiences.

    For information on your own Creole cooking lesson in Placencia, Belize, contact Patricia Ramirez at Splash Dive Center.

    TAGS:
    Posted on:



    Post by Megan L. Wood

    Megan is a travel writer and full-time free spirit. Learn more about Megan >>

    More posts by Megan L. Wood

    Leave a Comment


  • WP_Post Object
    (
        [ID] => 13119
        [post_author] => 28
        [post_date] => 2011-11-29 09:00:02
        [post_date_gmt] => 2011-11-29 15:00:02
        [post_content] => [caption id="attachment_13120" align="aligncenter" width="600" caption="Photo by Megan L. Wood"]Belizean cooking[/caption]
    
    Just hearing the words “stew chicken with rice and beans” makes my mouth water and my stomach rumble. When the smell of sweet coconut milk and simmering garlic hits my nostrils, I have no choice but to crack open a cold Belikin beer and wait until lunch is ready. Belizean Creole food goes beyond nourishing the body – it feeds the soul, and Creole cooks always make enough to share.
    
    A plate piled high with tender golden chicken, coconut-scented rice, and red beans spiced with chiles... the national dish of Belize is served. I challenge you to find a single restaurant in Belize that doesn’t offer some version of this traditional Creole recipe.
    
    When I first arrived in Belize, I enjoyed stew chicken as much as the next traveler. I ate it politely, daintily, making sure my meat and rice never touched each other on the plate, finishing the potato salad first so the mayonnaise wouldn’t melt and pool over onto the rice, wrestling with the large piece of juicy chicken and getting my first taste of the succulent meat. Though I didn’t want to be rude, I found myself unable to finish the truck-driver-sized portions on my plate.
    
    After three months of traveling in Belize, my stew chicken addiction was undeniable. I rarely looked at restaurant menus anymore. I wanted, no needed, this comfort food at least three times a week. With the end of my time in Belize fast approaching, I realized I had to learn how to make stew chicken for myself in order to be prepared for the cravings that would inevitably hit when I found myself far from the comforts of a Belizean kitchen.
    
    Fortunately, arranging a cooking lesson was simple. Patricia Ramirez, owner of Splash Dive Shop in Placencia, thought learning to cook would be a fantastic cultural opportunity for me and she knew who to ask, her favorite onboard cook, a Creole woman called Miss Jeanine. Creole women have a warm, inclusive nature, and they love sharing their traditions, especially those related to food. Most native Belizean women have been cooking since childhood, and although their traditional recipes generally aren’t written down, they are straightforward.
    
    Miss Jeanine and I spent a lighthearted afternoon in a modern kitchen above Splash Dive Shop overlooking the Caribbean. She patiently instructed me in the basics: don’t stir the beans too much or they’ll get sticky, recado is what makes the chicken red, store-bought coconut milk is faster than homemade but doesn’t taste as good. When we finished our preparations, Patricia set up a small table on the patio and Miss Jeanine and I shared our homemade meal with several dive shop friends who approvingly oohed and ahhed at my rookie efforts at traditional Creole cuisine.
    
    By this time, I was enjoying my stew chicken like a true Belizean – unselfconsciously indulging in the good food and good company. No longer worrying about the mingling of flavors on the plate, using my fingers to pull the chicken meat off the bone with scarcely a second thought, I finished my serving and asked for more, wanting to prolong the meal and linger in the atmosphere. As my belly filled, my mind contentedly lapsed into reminiscence of all my adventures in Belize. Three months of incredible opportunities to experience nature, dive in the waters off Lighthouse Reef Atoll, immerse in the local culture, cruise through mangrove forests, and bask in tropical beauty. And I realized that something as simple as sharing food with my Belizean hosts ranks right up there with all my other once-in-a-lifetime travel experiences.
    
    For information on your own Creole cooking lesson in Placencia, Belize, contact Patricia Ramirez at Splash Dive Center.
        [post_title] => Good Cookin' (How I Learned to Eat and Cook Like a Belizean)
        [post_excerpt] => 
        [post_status] => publish
        [comment_status] => open
        [ping_status] => open
        [post_password] => 
        [post_name] => good-cookin-how-i-learned-to-eat-and-cook-like-a-belizean
        [to_ping] => 
        [pinged] => 
        [post_modified] => 2012-08-13 13:16:29
        [post_modified_gmt] => 2012-08-13 18:16:29
        [post_content_filtered] => 
        [post_parent] => 0
        [guid] => http://amble.com/ambler/?p=13119
        [menu_order] => 0
        [post_type] => post
        [post_mime_type] => 
        [comment_count] => 0
        [filter] => raw
    )
    

is_single=true

WP_Post Object
(
    [ID] => 13119
    [post_author] => 28
    [post_date] => 2011-11-29 09:00:02
    [post_date_gmt] => 2011-11-29 15:00:02
    [post_content] => [caption id="attachment_13120" align="aligncenter" width="600" caption="Photo by Megan L. Wood"]Belizean cooking[/caption]

Just hearing the words “stew chicken with rice and beans” makes my mouth water and my stomach rumble. When the smell of sweet coconut milk and simmering garlic hits my nostrils, I have no choice but to crack open a cold Belikin beer and wait until lunch is ready. Belizean Creole food goes beyond nourishing the body – it feeds the soul, and Creole cooks always make enough to share.

A plate piled high with tender golden chicken, coconut-scented rice, and red beans spiced with chiles... the national dish of Belize is served. I challenge you to find a single restaurant in Belize that doesn’t offer some version of this traditional Creole recipe.

When I first arrived in Belize, I enjoyed stew chicken as much as the next traveler. I ate it politely, daintily, making sure my meat and rice never touched each other on the plate, finishing the potato salad first so the mayonnaise wouldn’t melt and pool over onto the rice, wrestling with the large piece of juicy chicken and getting my first taste of the succulent meat. Though I didn’t want to be rude, I found myself unable to finish the truck-driver-sized portions on my plate.

After three months of traveling in Belize, my stew chicken addiction was undeniable. I rarely looked at restaurant menus anymore. I wanted, no needed, this comfort food at least three times a week. With the end of my time in Belize fast approaching, I realized I had to learn how to make stew chicken for myself in order to be prepared for the cravings that would inevitably hit when I found myself far from the comforts of a Belizean kitchen.

Fortunately, arranging a cooking lesson was simple. Patricia Ramirez, owner of Splash Dive Shop in Placencia, thought learning to cook would be a fantastic cultural opportunity for me and she knew who to ask, her favorite onboard cook, a Creole woman called Miss Jeanine. Creole women have a warm, inclusive nature, and they love sharing their traditions, especially those related to food. Most native Belizean women have been cooking since childhood, and although their traditional recipes generally aren’t written down, they are straightforward.

Miss Jeanine and I spent a lighthearted afternoon in a modern kitchen above Splash Dive Shop overlooking the Caribbean. She patiently instructed me in the basics: don’t stir the beans too much or they’ll get sticky, recado is what makes the chicken red, store-bought coconut milk is faster than homemade but doesn’t taste as good. When we finished our preparations, Patricia set up a small table on the patio and Miss Jeanine and I shared our homemade meal with several dive shop friends who approvingly oohed and ahhed at my rookie efforts at traditional Creole cuisine.

By this time, I was enjoying my stew chicken like a true Belizean – unselfconsciously indulging in the good food and good company. No longer worrying about the mingling of flavors on the plate, using my fingers to pull the chicken meat off the bone with scarcely a second thought, I finished my serving and asked for more, wanting to prolong the meal and linger in the atmosphere. As my belly filled, my mind contentedly lapsed into reminiscence of all my adventures in Belize. Three months of incredible opportunities to experience nature, dive in the waters off Lighthouse Reef Atoll, immerse in the local culture, cruise through mangrove forests, and bask in tropical beauty. And I realized that something as simple as sharing food with my Belizean hosts ranks right up there with all my other once-in-a-lifetime travel experiences.

For information on your own Creole cooking lesson in Placencia, Belize, contact Patricia Ramirez at Splash Dive Center.
    [post_title] => Good Cookin' (How I Learned to Eat and Cook Like a Belizean)
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => open
    [post_password] => 
    [post_name] => good-cookin-how-i-learned-to-eat-and-cook-like-a-belizean
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2012-08-13 13:16:29
    [post_modified_gmt] => 2012-08-13 18:16:29
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://amble.com/ambler/?p=13119
    [menu_order] => 0
    [post_type] => post
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
)

is single