'Twas the night after Christmas at Small Hope Bay Lodge . . .

We had another wonderful Christmas here at Small Hope Bay Lodge. Full dive boats, fishing, kids playing on the beach . . . And to finish a wonderful day we had an extraordinary feast prepared by Renauldo, Michelle and Denise, including a whopping 33 desserts! The day after Christmas was enjoyed by amazing dives in the morning and afternoon (gotta burn off those desserts, right?). A lodge filled with families and friends celebrating the holidays together is definitely my idea of a great time. Small Hope is now in to our 51st year of operation and it just keeps getting better.

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Irene’s pancakes

With the weekend upon us, why not treat yourself to some pancakes for breakfast??

A little taste of Small Hope at home.......

Irene’s pancakes

4 cup. flour

1 teaspoon. baking powder

3 eggs

1 cup. sugar

1\4 teaspoon nutmeg

1\4 teaspoon cinnamon

½ c. cream

Water or milk as needed

Combine wet ingredients and beat in flour and spice till just smooth.  Add a

Little cold water if needed.  Best if rested cold an hour before

using.

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Renauldo's Stuffing Recipe................

This is the basic stuffing recipe that I do, because some people have allergies, or a vegetarians or similar.  Therefore you can add to this recipe, any type of meat that you liked, whether it is a type of seafood like lobster or shrimp, or meat, or combination.

It’s all base on your preference.

1 tbsp. Vegetable oil

3-8 oz blocks Butter

2 cloves Garlic, minced

1 Onion, diced small

2 pieces Celery, diced small

1 Carrot, diced small

1 Sweet pepper

Red and Yellow Pepper, (for color primarily)

1 ½ cup Chicken or Vegetable Stock, or broth

15 cups medium size cubed French bread or bread of choice

1 tbsp. Oregano

1 tsp. salt

½ tsp. crushed Red Pepper flakes

1 tsp. paprika (if you have it)

2 tbsp. Garlic powder

2 tsp. Basil

½ tsp. Black pepper

1. Heat pan on medium high heat.  When hot, add vegetable oil, and melt butter in it.
2. Add Onions, celery, carrots, peppers, and garlic.  Cook until nice and soft, about 3-5 minutes.
3. Add stock and let come to a rolling boil.  Add seasonings and let mix together.
4. Add bread and mix until bread absorbs all of the liquid.
5. Adjust as necessary with more bread, or liquid as necessary to desired consistency.

If you use water instead of broth, then adjust salt 1 tbsp.

Several things to note:

• If you’re using bacon, or pork fat, chop up fine and then fry down in the butter with the vegetables.
• If you’re using meat, or seafood add at the stage that you’re cooking you’re vegetables also.

Just in time for Christmas!! If you cook this recipe let us know how went for you please. Leave a message on our facebook fan page

If you are not fan yet then please "like" us!!

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Bonefishing time on Andros Island

This week at Small Hope beside enjoying some great diving, we have had some fisherman in as well!

Here is a few words from two fisherman that were visiting Garry and Phil.........

Bonefishing North Andros

Guide

Benry Smith

Locations

Fresh Creek and Mastic Point

Conditions:

Water- Gin clear

Wind-Day one 15-18 Kn

-Day two 25Kn

Fishing

Fresh Creek-many opportunities (shots)

- very scenic reef

Mastic Point -very large bay/flat with many areas to fish

based on wind and tides

Guide

Excellent!!!

-very knowledgeable with fishing

-eco guiding

-technique

-history

-conditions/where to fish

Small Hope Bay 

-Great

-food excellent

-room excellent quaint and comfortable

-outstanding people, ALL helpful!!

So if you are interest in bonefishing this coming season contact us shbinfo@smallhope.com or see our website for more details www.smallhope.com

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Closing Time...............

We are half way through closing for another year!!!

Scuba and Sassy have been helping out.

We had a great closing party at Somerset Beach, some much need fun in the sun and relaxation.....
The cabins are getting a spruce up,the boats a getting a new paint job, new divemaster Erin is working on the glass room, we have convince Jeff for some new cushion covers for the lounge so we can't wait for them to arrive!!!

The hot tub has got a brand new deck, no more nails sticking up and a hand rail for easy exit and entry........

The dive staff have been helping ANCAT clean up the mouth of Fresh Creek in conjunction with Project Aware's Debris Month of Action, we got quite a lot, here is just some of what we got.........

• 509 glass bottles
• 9 tyres
• 7 car parts 
• 408 pieces of rubber
• 1 baby carriage
• 1 very large heavy block

That is just the beginning of what is there, we could all help out every weekend for a year and we wouldn't get it all clean!!!!

We can't wait to see everyone again..................... Pin It Now!

Irene has come and gone

Hello to all our friends from Small Hope Bay Lodge on Andros Island, Bahamas!

From Jeff and all the staff we are here and all is well!

Going to do a day of clean up and we re-opened for business on Saturday August 27!

We send out our thoughts to all those who may not be as fortunate as we are…..

We thank all of you who have sent us good wishes and invite you to come on down! 

Check us out…… www.SmallHope.com

Sassy and Scuba had a fine time through out the hurricane getting a one of opportunity to hang out inside with all the staff..........

We are getting ready for our annual closing period as of the 6 of September, to get Small Hope ready for another season......Stay tuned to our Facebook Fan page for updates. 

We have some new things in the boutique for everyone to check out on their next trip to Small Hope

We looking forward to seeing old and meeting new friends soon......

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Summer is well under way.......

The summer is half over now and that means closing time for Small Hope, and that means it is time to spruce the place up ready for another season!!

Dive intern Kate has finished her Rescue Diver Course, so a big CONGRATULATIONS to her!!

It is unfortunate that dive master Antonio is leaving us at the beginning of August, we wish him all the best in the future.

With Antonio leaving us we were in need of some new dive staff, so let us introduce you to Erin from Chico, California and Federico from Buenos Aires Argentina they have joined the Small Hope team.

Scuba and Sassy are growing bigger everyday and a big thank you to Kelly and Mason Weaver for the puppies care package!


A big thank you to all our Summer Interns, Petter, Simen, Ben, Rodney, Luke and Davis, it has been fun working with you all!

It was a great treat the other day for dive master Joe, while diving out near the old compressor frame at the dock two dolphins swam by!!

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Everyone likes cookies......

Oatmeal Cookies

 

Ingredients

¾ cup shortening
½ cup brown sugar (packed)
½ cup granulated sugar
1 egg
¼ cup water
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon soda
½ teaspoon cloves
1 cup raisins
1 cup chopped nuts
3 cups quick-cooking oats

Method

Heat oven to 350˚.  Mix thoroughly shortening, sugars, egg, water and vanilla.  Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls 1 inch apart onto greased baking sheet.  Bake 12 to 15 minutes or until almost no imprint remains when touched with finger.  Immediately remove from baking sheet.

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Summer! Time for some fun in the SUN!!!

 

IS THE BEACH CALLING YOUR NAME???

If so come and visit Small Hope for your summer vacation!!

Come and enjoy some diving....

Weather it be a Wall, Caverns, Shark, Blue Hole or Shallow Reef there is something for everyone's skill and enjoyment.

You will get to meet the newest additions to the family Scuba and Sassy...

Sassy is a girl on the left and Scuba a boy on the right

A nice way to spend the day!

 If you just want to relax and take it easy Small Hope we can help you do that!

See our website for all our specials 

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A Big Thank You!!!

Small Hope Bay Lodge and The Fresh Creek Primary School would like to say a BIG THANK YOU to Kelly and Mason Wewer.

They have kindly donated some school supplies for the coming year.
Miss Miller the school principle and  Miss Swan the senior assistant were here to collect and say thank you for the kind and thoughtful donation

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Whats been happening lately????

 Matt and Kristen, had a wonderful wedding with family and friends!

 Watch their wedding video

May 24th welcomed the arrival of dive master Dennis son Xavier!!! Congratulations!

 

One proud dad!

Vincent, Jane & Paul had a great week fishing all over Andros. They traveled to the West Side, Conch Sound, Fresh Creek and South....A good week was had by all!

Don't forget Small Hope is an Orvis Certified Fishing Lodge!!

 

 

We have had a visit from old friends Gar, Tracey and Morgan from Virginia. This was their 5th visit!!!

Morgan, Mollie and Sadie new friends

Certificate Time

We have been doing some great diving. We were at Goat Cay Wall the other day and spotted a turtle, what  great sight and a pleasure for all divers to see! Check out the video 

Dive intern Kate is nearly their with her rescue training!! Keep up the good work Kate!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Summer interns have started to arrive, welcome back Petter and Simen, time for some fun and hard work!!

 On Monday June 6 Derek and Katie got married!!

 

See some of the lovely pictures from Katie and Derek's wedding here 

 

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BBQ Ribs for a party................

For 2 slabs pork ribs:

  Dry rub:
1/4 c. salt
1/4 cup sugar
1 T. black pepper
1 t. each:  paprika or smoked paprika, cumin, garlic powder
1/2 t each ground allspice, cinnamon
1/4 t. cayenne

Braising liquid
8 cups beef or chicken stock (pref. unsalted)
2 bay leaves
1 T. black peppercorn
2 whole allspice
1 can goombay punch (optional)
8 cloves garlic

Method
bbq sauce (adjust the sugar or vinegar level according to your preference)
 4 cups braising liquid from after ribs have finished, strained and skimmed of fat
4 T. tomato paste, or 1 cup tomato sauce
1 cup apple cider vinegar
1/2 cup packed brown sugar (can sub honey)
hot sauce to taste (here i use a few drops of local goat pepper sauce
black pepper
(should not need additional salt, but check)

preheat oven to 300°F
*peel membrane from back of slab, rub ribs well and let flavors penetrate for 15 minutes
*bring all the braising liquid ingredients to a boil
*heat oil in a flying pan and lightly sear and brown the ribs (be careful not to burn the sugar too much from the rub)
*select a dish or pan suitable for oven-braising...place ribs in pan, covered half way in the liquid.  bring it back to a simmer, cover and place in the preheated oven
*cook covered in the oven until the meat is tender and just begins to fall off the bone,
*carefully remove from pan and reserve until ready to grill

*on a low to medium heat (you can use smoking wood if you like), grill the ribs covered without sauce to lightly mark, the brush sauce liberally on the ribs and finish.  serve with additional brush of warm sauce, or along side.

Goes great with coleslaw! 

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Oh What A Week SO Far............................

SOOOOO this week is full of excitement!!!

We have been diving everyday, a nurse shark was spotted, eagle rays have been seen under the dock, and we have a perfect night for a snorkel under the dock were we saw, lobsters, crabs, octopus three of them!!! and sting rays.....

We have had some guest enjoying some time on the flats with Glister and what a lovely time they had.......

                          

                    The Children have been hanging out with babysitter Kaylisa for story and play time.

Watch our child friendly boat ride.

The big thing happening this week is the WEDDING of Matt and Kristen on Saturday the 21st of May!!!! 

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Baked Macaroni and Cheese Pie...................

A lovely Bahamian dish!!

 

250g\8oz cooked macaroni

When macaroni is cool add

1 tablespoon finely chopped onion

1 tablespoon finely chopped green and red pepper

1 tablespoon finely chopped celery

170g\6oz cheddar cheese grated

salt and pepper to taste

2 cans of evaporated milk

2 eggs

If you please you can add some hot sauce or chilli

Mix everything together. Place in baking pan, sprinkle with extra cheese on top.

Cook for 10 minutes or until hot in the middle and golden on top.

Enjoy with some fried chicken and salad

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Guest Tammy & Charles..................

A few words from Tammy and Charles, who were visiting Small Hope for some relaxation and snorkeling.....

We came to Small Hope with high expectations of the typical Bahamian vacation with beautiful turquoise waters and perfect weather so of course we were really pleased by what found. However after less than 5 minutes on the property our vacation become more than just our surroundings, Leyna and Aidan greeted us with the perfect welcome and instantly made us feel as if they were genuinely happy that we were here. Than Mel and Joe joined the welcoming and were also perfect hosts. Later we met Dennis, Antonio and Loren. Our diver masters along with Joe who took us to the most incredible snorkel spots for coral and fish and even a shark snorkel.

So for us what set Small Hope apart so dramatically are the people here?   From the personal service of all the staff, to the ladies who cleaned our room.

Renaldo the chef here prepared the most delicious meals every evening which was a special way to end each perfect day. By far surpassing all other Caribbean visits.

Charles and Tammy Shook

Hendersonville 

North Caroline

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Lemon Meringue Pie..................

Ingredients

 

10 inch baked pie shell

2 cups sugar

½ cup cornstarch

2 cups water

4 egg yolks, slightly beaten (save the whites for meringue)

¼ cup butter or margarine

2 teaspoons grated lemon peel

2/3 cup lemon juice

2 drops yellow food color, if desired

Meringue for 9-inch Pie

Method

 

1.      Bake pie shell.

2.      Heat oven to 400°.

3.      Mix sugar and cornstarch in medium saucepan.

4.      Gradually stir in water.

5.      Cook over medium heat, stirring constantly, until mixture thickens and boils.

6.      Boil and stir 1 minute.

7.      Gradually stir at least half the hot mixture into egg yolks.

8.      Blend into hot mixture in pan.

9.      Boil and stir 1 minute (2 minutes for 10-inch pie).

10.  Remove from heat; stir in butter, lemon peel, lemon juice, and food color.

11.  Pour into baked pie shell.

12.  Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

13.  Bake about 10 minutes or until a delicate brown.

14.  Cool away from draft.

Meringue

4 egg whites

¼ teaspoon cream of tartar

½ cup sugar

¾ teaspoon vanilla

1.      Beat egg whites and cream of tartar until foamy.

2.      Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not under beat.

3.      Beat in vanilla.

Enjoy with some ice-cream or whipped cream or by itself

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