Sunday, June 26, 2011

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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Thursday, June 9, 2011

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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Tuesday, June 7, 2011

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

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 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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