Tuesday, October 30, 2007

Small Hope is prepared for Tropical Storm Noel

Small Hope is fully secured and prepared for Tropical Storm Noel which may be paying us a visit early tomorrow morning. We plan to be up and ready for business on Thursday, November 1st. If you have any questions, please call Jeff at 1-242-471-8008 or Mike at 1-242-357-2746. Enjoy your Halloween!
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Saturday, October 27, 2007

Conch Fritters with Calypso Sauce

Conch Fritters

1-2 lbs conch meat (dependant on how meaty you want it)
8 oz. onions
4 oz. sweet pepper
4 oz. celery
2 lbs all purpose flour
4 ½ tsp. Baking powder*
4 oz tomato paste
2 oz. ketchup
2 cups Fish Stock
Salt, to taste
2 tablespoons goat pepper, minced (or any local spice or homemade pepper sauce)
4 oz. thyme, chopped up

-Grind up conch meat, onions, sweet pepper, and celery in food processor and place in mixing bowl.
-Add flour, baking powder (see notation at bottom), tomato paste, ketchup, Fish Stock, salt, goat pepper, and thyme. Mix until well incorporated.
-Mixture should be of paste like consistency, not to stiff and not to wet. Use excess stock and flour to adjust as necessary to achieve right consistency. (Remember for every 1 cup of flour, 1 teaspoon extra of baking powder has to be used.)
-Heat oil in deep fat fryer (or in a lot of oil in a big pot to simulate the same) to 375˚. -Drop by rounded teaspoons into oil. Conch fritter should float to top, when bottom side in oil is golden brown use slotted spoon to turn over and let cook on the other side. Remove from oil and place to drain in bowl lined with paper towels.
-Serve aside calypso sauce.

Calypso Sauce

1 cup mayonnaise
¾ cup ketchup
1 tablespoon mustards
3 tablespoons hot sauce

-Place everything in mixing bowl and whisk together until everything is blended properly and of a smooth consistency.

*If you want to save batter and keep in fridge, omit baking powder and just before using add the baking powder and a little more flour to adjust consistency to a paste like substance.
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Saturday, October 20, 2007

Trash packs

Guest participation and support is a major part of our Environmental Management System. Amanda Wells introduced the idea of “Trash Packs” back in September 2005. The “Trash Packs” are for our guest who would like to do their part for the environment by picking up any trash that they might find along the roads, trails and beaches.

Even Rex takes one along with him while he hunts for Crabs along the beach
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Eco Girl

For those of you who may or may not know Amanda Wells, she is our Environmental Liaison Officer. From September 2005- September 2006 Amanda contributed to the development of our Environmental Management System and from time to time she returns to the Lodge to make sure it is in working order. Her contributions to our Environmental Management System include the creation of our 3 Eco tours (Historical Andros, The settlements of Andros and The Blue Holes of Andros). She introduced our Recycling Program in which we convert food scraps into compost and recycle all the steel cans, soda cans, compost, wine and beer bottles produced by the lodge. Amanda generated the conservation educational materials along with the “Trash Packs” and Eco-signs that are found through out the Lodge and the surrounding grounds.
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