Barr’s Bay Park
The weather is finally starting to become nicer with abundance of sunshine. This may be hard for some of you to believe, but yes, Bermuda has seasons and it most definitely has a winter. But I no longer have to worry about thrashing shutters at night or wearing ear plugs to get through the treacherous evenings. I can also retire my wet suit from my bike and keep other essentials in there like sunscreen, a hat, and a frisbee! The arrival of spring is also announced by the ripening of a local tree fruit here, called loquats. This juicy plum sized fruit acquires the appearance of a gold nugget and provides a refreshing snack for those in the wilderness. They are frequently used in baking to be turned into jellies, chutneys, pies/tarts or icecream.
Sunny days here make all the difference – the island is simply transformed into a vibrant tropical heaven. Flowers stretch their petals as wide as possible to gather the golden light, 50 shades of blue waters will leave you breathless, the yellow tummies of keskidee’s boast and shine proudly.
Postcard worthy everywhere you look!
coral beach 
coral beach
Spanish Point
Mike and I get our exercise in before our elaborate dinner by taking the kayak and paddle board for it’s first run of the season. We set off from fairylands Point Shares and head out towards Paradise Lakes to explore mini islands. Mike leisurely paddled while on the look-out for whales breaching, friendly turtles or shipwrecks. I, on the other hand, was gracefully trying to stay afloat and not have to shout “man overboard!” We eventually arrive at Marshall Island a.k.a. cockroach island, passed through a quaint bridge to No Name Island and Irresistible Island. No gold found today but we’re satisfied with the beautiful scenic treasures we’ve experienced.
With patio season emerging, we decided to fire up the grill and celebrate with colourful healthy dishes. BBQs don’t have to be boring and conform to the traditional hot dogs and frozen hamburger patties – so here is our twist on a proper cookout.
Mediterranean Style Turkey Burgers: hand packed patties incorporating feta cheese, dill, cayenne and green onions giving us a mouthful of flavours. Topped by a refreshing cucumber yogurt tzatziki and all the other traditional accoutrements. This healthy alternative is guaranteed a thumbs up! Grill marks give it the smokey charred taste that embodies all of our childhood memories of summer. https://theforkedspoon.co/mediterranean-grilled-turkey-burgers/
Quinoa Stuffed Peppers with Enchilada Sauce: roast or place on the Q these sweet bulbs which will serve as vessels for your filling. Cook quinoa in chicken stock for more flavour, then add browned ground turkey, corn, black beans, onions, and jalapeños. Season with oregano and sprinkle in taco mix. Scoop generously into the bell pepper bowls and top with Mexican 4 cheeses and place back in oven so it can all meld together – broil for 1-2 minutes. Drizzle heaps of enchilada sauce over and garnish with fresh parsley. Mike masterfully whips up the sauce from scratch giving us a bold and authentic meal! https://houseofyumm.com/best-ever-enchilada-sauce-recipe
quinoa filling 
stuffed
Icecream Cookie Sandwich: use any homemade cookie recipe and enclose around your icecream of choice – if you’re feeling overzealous, try making icecream from scratch, perhaps loquat icrecream! We tried mint + chocolate chip as well as lemon + vanilla. https://www.allrecipes.com/recipe/51869/easy-mint-chocolate-chip-ice-cream/
Stuffed peppers turn into stuffed tummies – I find rubbing clockwise on the belly is the most efficient and helps with digestion! What better way to end off the night than swaying gently on a hammock. The general reply here to how your day went is: “just another day in paradise” and I concur.
elbow beach
Sunday Sessions 