Get to Know the Staff: Meet Jardie!

Introducing . . . . . 

the lovely Jardie Adly!

If you've ever been to Small Hope, you have probably met this outgoing woman. She was the one bringing your delicious breakfast to you, or serving your favorite dinners and desserts.

Guests love her because she is always smiling, very friendly, and extremely helpful.

The staff love her because she has a wicked sense of humor and always keeps us on our toes!

Here are some fun facts about Jardie:

# of Years at Small Hope: 7

# of kids: Two. CJ is 10 years old, and Destiny is 15 months.

Favorite Thing to do Outside of Work: Cook, take care of the house, and SLEEP!

The Best Part About Working at Small Hope for her: Talking to all the guests, and keeping  them smiling.

Favorite Food: Steamed Chicken, and Red Beans and Rice.

Favorite Color: Purple


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Conch Chowder!

Always a favorite around the Small Hope lunch table is Conch Chowder. This is the perfect meal to replenish your energy after a morning of diving or out on the flats fishing. Now with this recipe you can bring some of the Bahamas and Small Hope Bay Lodge to your lunch or dinner table. With all the snow this winter this is the perfect dish to warm you up after shoveling the driveway! Enjoy!

Ingredients

Vegetable oil                         2 Tbs
Onion, small dice                 1
Celery, small diced         2 pcs
Sweet Pepper small diced 1
Tomatoes, small diced         2
Garlic chopped (cloves)       4
Tomato Paste                 ½ cup
Flour                                 ¾ cup
Conch                                 2 lbs.
Fish Stock, as needed         3 q.
Carrots, medium dice         2
Potatoes, medium dice 2
Thyme                                 2 Tbs
Salt, as needed              1 Tbs
Pepper, as needed         1 Tbs
Pepper sauce                  ¼ teaspoon

Directions 

1.      Sauté onions, pepper, and tomatoes in a pot with the vegetable oil until a little brown and tender.

2.      Add tomato paste, flour, and cook until aroma rises, and brown a little.

3.      Add conch and mix until well blended with mixture in the pot.

4.      Add Water to pot increasing amount as necessary.

5.      Season with thyme, salt and pepper.

6.      Let come to a boil, and reduce down to a simmer.

7.      Add carrots, and potatoes.

8.      Cook for 45 minutes, or until carrots and potatoes are tender and soup has thickened slightly.

9.      If not proper consistency then mix 1 cup of cornstarch with 1 cup of cold water, then add to the pot.

10.  Chowder can now be served

 

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