“Foodie” vacations are usually to countries like France, Italy or China. But Jamaica? Sun, surf, music and, dare we forget, ganja, of course, but food? So how fabulous to find it is also a haven for some mighty fine dining.
On a recent trip with my two adult daughters, both huge food fans, it was no surprise to find the food at Chris Blackwell’s Golden Eye Resort to be very good, considering it’s a world-class luxury hotel. By all accounts Mr. Blackwell’s chefs have been serving “farm to table” fare before Brooklyn became hip and those 3 words became an overly-used tagline.
The three of us were on a mother/daughter bonding trip. One coming in from the cold back East, one from a damp fall college semester in London, and I was coming from sunny Southern California to celebrate one of those big number birthdays!
We were all on the same page as to what we wanted to do. Nothing. Lay in the sun, swim in the green/blue bath temperature sea, read beach books, and sit by the pool sipping fruit infused drinks decorated with paper umbrellas. (Made with Mr. Blackwell’s private label rum.) Naps were nice, as well. Again, because we were staying at Golden Eye we figured we would eat well, but none of us counted on the OMG moments we had. Several times!
Panko crusted fish tacos, with a Chipotle-Lime Mayo and Chipotle Spiced Corn....sheer yumminess. Best of all was the Wild Alaskan Halibut I received from the 
My kitchen is overflowing. My freezer is so full I can barely close it. I sometimes hear the crash of bottles, jars and tins falling off my pantry shelves and onto the floor. I seriously think I could cook and eat without going out of the house for a month. Ok, I might get bored of tuna and beans and pasta, but then again, maybe not. I have no idea what causes me to hoard food, but I sometimes imagine I must have been a starving Italian 
Doesn't sound very fast. Also sounds serious. Manchego y Chorizo Tapa con Membrillo Does it sound any simpler in Spanish?
When I was growing up, "leafy green vegetable" meant spinach. At some point swiss chard was added to the repertoire and then bok choy. But that was really it. Oh sure, we had salad every night, but no other cooked leafy greens. Later on I discovered the sharp bite of mustard greens, the silky mellowness of cooked escarole and the spicy bitterness of turnip greens. These days my organic market delivery brings me kale and collard greens too. But I still like spinach and swiss chard for sentimental reasons.