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Piñas Bay…Panama


Piñas Bay in the Pacific Panamanian coast has been called the Jurasic Park of Panama and it is….


As we arrived a sudden storm received us so as to tell us we were here.
Then a night of waves that made all end up sleeping on the floor of the boat .
Next day 8 to 12 feet high waves, a lot of dramamine and we barely made it though a day of fishing with only dourades to show for it this time…they made wonderful ceviche later on as we got to San Jose Island at the Pearl Islands where we went for a bit of solace…
Next time we hope for Marlin!!!!
Pachi
Pachi´s Blog en Creative Culinary

Piñas Bay…Panama


Piñas Bay in the Pacific Panamanian coast has been called the Jurasic Park of Panama and it is….


As we arrived a sudden storm received us so as to tell us we were here.
Then a night of waves that made all end up sleeping on the floor of the boat .
Next day 8 to 12 feet high waves, a lot of dramamine and we barely made it though a day of fishing with only dourades to show for it this time…they made wonderful ceviche later on as we got to San Jose Island at the Pearl Islands where we went for a bit of solace…
Next time we hope for Marlin!!!!
Pachi
Pachi´s Blog en Creative Culinary

Panama fishing






Take a look at what the wasters of Panama look like on a day out at sea.

This was yesterday, December 1st from 5 am to 3 p.m.
Hope you like them
Pachi
Pachi´s Blog en Creative Culinary

Panama fishing






Take a look at what the wasters of Panama look like on a day out at sea.

This was yesterday, December 1st from 5 am to 3 p.m.
Hope you like them
Pachi
Pachi´s Blog en Creative Culinary

Reunion with a flavor or Colombia


Passionfruit mousse and Pandebono!

A welcome afternoon party was held at my house to welcome our lovely friend Patricia Montoya who used to live here in Panama and is now back in Colombia.
For this memorable afternoon we had a large plate of Pandebono and Passionfruit and berry mousse….
It was great to have a long gone friend back with us to enjoy with us and to see that we could tell what´s happened in the two years since she left for a wonderful job back home.
Pachi
Pachi´s Blog en Creative Culinary

Reunion with a flavor or Colombia


Passionfruit mousse and Pandebono!

A welcome afternoon party was held at my house to welcome our lovely friend Patricia Montoya who used to live here in Panama and is now back in Colombia.
For this memorable afternoon we had a large plate of Pandebono and Passionfruit and berry mousse….
It was great to have a long gone friend back with us to enjoy with us and to see that we could tell what´s happened in the two years since she left for a wonderful job back home.
Pachi
Pachi´s Blog en Creative Culinary

Manta Raya or Sting Ray

How about this little friend swimming

 around the boat as we settle down
for an evening of silence and rest.
Check out the face of the sting ray.
These nights in the Pacific Tropics can be very exciting
Pachi
Pachi´s Blog en Creative Culinary

Manta Raya or Sting Ray

How about this little friend swimming

 around the boat as we settle down
for an evening of silence and rest.
Check out the face of the sting ray.
These nights in the Pacific Tropics can be very exciting
Pachi
Pachi´s Blog en Creative Culinary

Panamanian Ceviche




Ceviche at sea…

For ease in preparing ceviche at sea try taking a bottle of fresh lime juice squeezed in the orange juicer and a ziploc bag with the rest of the ingredients.
As soon as you fish and clean your fish, which we did with Dourade… add the lime juice and

 allow it to stand for 10 minutes if you like your ceviche kind of raw like we do or longer if desired, then discard the excess limejuice and add the ingredients in your ziploc bag.
That’s it fresh and wonderful ceviche!.
Pachi

Pachi´s Blog en Creative Culinary

Panamanian Ceviche




Ceviche at sea…

For ease in preparing ceviche at sea try taking a bottle of fresh lime juice squeezed in the orange juicer and a ziploc bag with the rest of the ingredients.
As soon as you fish and clean your fish, which we did with Dourade… add the lime juice and

 allow it to stand for 10 minutes if you like your ceviche kind of raw like we do or longer if desired, then discard the excess limejuice and add the ingredients in your ziploc bag.
That’s it fresh and wonderful ceviche!.
Pachi

Pachi´s Blog en Creative Culinary
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patricia

Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.