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TRAVEL: Baby Sea Turtle Release at Riviera Nayarit, Mexico

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TRAVEL
Baby Sea Turtle Release
Punta Mita, Riviera Nayarit, Mexico

Seeing as it's been a month, I guess I should post some Mexico photos!
The first night at Iberostar Selection Playa Mita I was in my suite and I hear my mom call from the beach: CHRIS! BRING YOUR CAMERA!

I don't know what I expected. A crab? Some sort of lizard, but it was in face a baby sea turtle release in the beach!!!

Never mind that they looked like a snack in their take out boxes, this was so extremely cool. And thankfully they did it again the next night so my siblings could do it as well.

We named them (which definitely means they survived), definitely some Simpsons references and ninja turtles, but my fave was Sav Blanc and Pinto Grigio.

The 2nd night we had to wait until almost dark because there were a bunch of hungry birds circling above us.

I believe the conservation org was called Red Tortuguera A.C. and #WaveOfChange was the hashtag.

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RECIPE: Chicken Soup for BC Living - From Scratch

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Chicken Soup - From Scratch
Recipe for BC Living
December 2024

Some things are just better when they're made from scratch, not to mention that making something “with your own two hands” gives such great satisfaction. When you do this, you will know exactly what ingredients went into your meals, and because of that, it gives you wiggle room for dietary or taste preferences. From Scratch is the way to go... 
 

Chicken Soup 
 
Chicken Soup is such a staple in the fall, winter, and spring. It’s great when you need to warm up, when you feel under the weather, or next to a nice sandwich. Making it from scratch is extremely easy, and if you make a big enough pot, you can just pull it from the freezer whenever you feel the craving. 
 
I’ve already given recipes on how to cook a whole chicken from scratch, and then on how to make chicken stock from the leftovers, and that is what I used to make this recipe. You can also cook chicken separately and use store-bought chicken broth, but making everything from scratch is worth it for the flavor! 
 
TIP: If you’re making a big batch, freeze the soup without the noodles, as they can get soggy when reheated. Just cook fresh noodles and add them when you serve each bowl. 
 

INGREDIENTS 

- 2 cups of cooked and shredded chicken 
- 2 liters (approx. 8 cups) of homemade chicken stock 
- 2 carrots, peeled and sliced – choose cubes or medalions 
- 2 ribs of celery, sliced - choose cubes or u-shaped 
-  ½ cup of finely chopped onion (optional) 
- 1 tbsp olive oil 
- salt and pepper 
- pasta of your choice – small shells, ditalini, egg noodles are all great choices 
- spices (see note below) 
- freshly chopped dill (or parsley) for garnish and flavor (optional) 
 
 
INSTRUCTIONS 
 
Approx 6 servings 
 
NOTE: If you made stock, and it is unseasoned, you might want to add things like thyme, and simmer the soup with a bay leaf or two, removing when the soup is done cooking. It also might require more salt and pepper, but just test the soup as you go along and season as you’d like. 
 
In a large pot over medium heat, add olive oil. Add the onion (if using), stirring for a minute, then add carrots and celery, stirring for an additional minute or two. 
 
Add in any additional spices you are using (see note above) and bring the pot to a simmer. 
When the soup has come to a simmer, add in the shredded chicken and heat it through. 

In the meantime, make your pasta! 
If you are making a batch of soup to freeze, cook your noodles in a separate pot. 
 
For a single serving, use approx. half a cup of the pasta of your choice. 
Bring a small pot of salted water to a boil and add the pasta, stirring and cooking it for the length of time on the box. 
 
Test the soup for seasoning, adding more salt and pepper if needed. Carefully find and remove the bay leaves. 
 
Drain your pasta and add it to a soup bowl. 
Scoop about 1 or 1.5 cups of the chicken soup over top of it. Top with fresh dill or parsley if you are using. 
 
Freeze the leftovers (free of pasta) in individual sized portions for easy reheating. 
 
ENJOY! 

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RECIPE: Whole Roast Chicken for BC Living "From Scratch"

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Whole Roast Chicken
Recipe for BC Living
October 2024

Picking up a rotisserie chicken from the grocery store is convenient, but it’s truly hard to gauge how fresh they actually are. Making a whole chicken from home is far less work than it seems, and then there is the bonus of making homemade chicken broth with the carcass afterwards.  
 
A four-pound chicken can easily feed two people, but even making this solo means you get leftovers which you can turn into chicken salad for sandwiches, or chicken soup with that delicious homemade broth. 
 

INGREDIENTS 

- 3 large carrots, cut in 1-inch pieces (peeled or unpeeled) 

- 1 large onion, cut into 1-inch pieces 
- 1 or 2 Yukon gold potatoes, cut into 1-inch pieces 

- 1 lemon 

- olive oil 

- 1 whole head garlic, sliced in half horizontally  
- 4 lb. whole chicken  
- approx. 10 sprigs of fresh rosemary, thyme, and/or sage (I like using all 3) 

- salt and pepper 
 
Equipment – kitchen thermometer, roasting pan, or some sort of high-sided baking dish 
 
INSTRUCTIONS 
 
Start by preheating the oven to 425 degrees Fahrenheit. Note, you may have to take one of the racks out to fit the chicken in properly. 

 

Cut your vegetables and place them in the bottom of a roasting pan, using only one half of the head of garlic (face this down). Drizzle some olive oil over the mix, add some salt and pepper, and a few of whichever fresh herbs you’d like. You can zest the lemon and add that to the mix as well, and then cut the lemon in half and add it in (cut side facing down). 
 
Pat the chicken dry and remove the innards if they were included inside. Drizzle olive oil over the bird, season with salt and pepper and rub in with your hands to get it into all the nooks. Be sure to also do this for the inside and underside of the chicken. 
 
Place the second half of the head of garlic and lemon inside the bird, as well as the sprigs of fresh herbs, and then tie the legs together with twine. 
 
Place the chicken on top of the vegetables and then into the oven uncovered. Cook for 50 minutes and then check with the kitchen thermometer. You want the thighs to be around 175F, and the breasts to be at around 160F – if it’s too low, continue to cook, checking again every 5 mins. If you have a bird bigger than 4 pounds, it will definitely need more time. 
 
When it’s done cooking, take it out and let it rest to help the juices lock in. I usually cover it with tin foil, and then a tea towel for about 15 minutes. 
 
Set the oven to broil and carve off the breasts and take out the veggies. Flip the chicken over into the roasting pan and broil to get the bottom of the chicken nice and crispy. Then carve the rest of the chicken (thighs, drumsticks, etc.). 
 
Don’t forget to save the bones and made a soup stock with the leftovers. 
 
ENJOY! 

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