The Stingray Experience

As the stingray approached me, I was nervous, it was huge!  I had my hand in the water and he was supposed to take the piece of squid and move on by.  That’s not what happened!

Eight of us were in Green Turtle Cay, Bahama’s for six days!  We stayed in this beautiful house at the end of the island, called Coco Hideaway.  It was about a 20 minute ride to downtown via golf cart.  The water was crystal clear and the most majestic color blue.   The Hawkbill turtles came for a visit, they were so cute!

We decided to rent a boat to see the sights: Swim with the pigs, stingray beach, tool around the beautiful islands.  The water and weather was beautiful!  Our first stop, No Name Cay, to swim with the pigs.  Look at them, living on the island. They even had little babies, awwww aren’t they cute?  Oops, in that third photo, she left a smokey trail in the water…

This is pretty cool; There is a guy, named Craig Russell who has been taking care of feeding these pigs for about 5 years.  If you want to help out, here’s a link.

That was fun, now off to Nunjack Cay (stingray beach), we were hoping to see some!  Look at the clarity of that water, it is so heavenly.  A boat passed by us and anchored much closer to the pass between the two islands.  We jump in the water and decide to head that direction.

As we approach the boat, we realize that this captain has paying customers and we watch, hoping to touch one as they pass by.  After a few minutes, the captain offered to give us some squid to feed them.  He says, hold your hand flat and they will swim by and take it from you.  Woo hoo, okay, I’m in!  He tosses us some squid, I crouch down in the water and this huge stingray approaches.  He slides up, he is so soft and silky smooth and he runs his body up onto my leg and next thing you know, he’s got my outer thigh!  Look at my facem Lesa was able to somehow capture the exact moment, really freaked me out!  I stood right up, and said, he SUCKED ON MY LEG!  I obviously was done feeding the stingray squid and got right out of the water lol.  Lesa got another shot of him after. Amazing photos of the big guy (I think it was a guy)!

I have never seen the underside of a stingray in person and figured I should get to know him a little bit better.  I found this photo on Shutterstock, kind of cute right?

This was such a monumental moment, something I will never forget.  Melissa suggested I get a tattoo and well, that was exactly what I did, as soon as the welt healed.  We met with Johnn when we got back to the states, the same guy that did our wedding band tattoo’s, and he began sketching the tattoo outline.  This was the final result and we were all extremely happy with the outcome.

Getting a Stingray hickey is not uncommon, although, more people get jabbed with his spiny tail (a much more painful experience).  Thanks to Johnn Sosa for the beautful tattoo! I have a permanent reminder of an amazing moment!

We think we should create a hot sauce called The Stingray Hickey, or a spicy cocktail – with an oyster shooter, will keep you posted if that happens, lol!

I miss this car.

Sous Vide bone-in Ribeye

Being on a keto diet has its advantages.  A wonderful meal at 1038 calories. I kept it light the rest of the day and was still under 1400 calories.


Continue reading Sous Vide bone-in Ribeye

Keto Crackers

Made some gluten free, keto friendly crackers this morning, they taste a bit like wheat thins, probably would be more so if we added some sesame seeds before toasting.  Here’s some pics and the recipe if you are interested in trying them!

  • 2 cups almond flour
  • 1 scoop protein powder
  • 1 tbsp water
  • 1 tbsp butter
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Place all ingredients into a food processor, or bowl.
  2. Stir until it becomes dough like.
  3. Roll dough out between 2 pieces of parchment paper, until it is approx 1/16 inch thick
  4. Transfer dough to a cookie sheet
  5. Slice with pizza slicer, or sharp knife, into squares or rectangles
  6. Poke crackers with fork, this helps the cracker get crispy
  7. Bake at 350 degrees for about 15 minutes.  Watch it so they don’t burn.


I forgot to poke my crackers with a fork before I cooked it, so I had to add an extra 10 minutes… If the edges get done early, pull those crackers out and keep cooking the center.

Buffalo Chicken Salad on Tomato Slices – LOW CARB

I get all my ideas by browsing recipes and taking what I like best and making it my own.  This is my own creation based on doing just that.  I started with a basic chicken salad recipe, and then saw in the comments that someone added capers and somewhere else they added a hot sauce.

I was like, YUM!  I removed the dijon mustard and salt, added capers, and franks hot sauce and used my homemade blue cheese instead of mayo.  Put this over a half a scooped out tomato and added some grated mozzarella, and baked it for 12 min at 375.  Kind of like a tuna melt!  Here’s the official recipe:

1/2-3/4 cup celery, chopped fine (to your taste)
1/2 cup BLUE CHEESE (your favorite, or homemade), use enough that is moist, but not wet
2 Tbsp Capers, chopped
2-3 Tbsp Red Onion, chopped fine
4 cups shredded chicken (use the rest of your rotisserie)
Black Pepper – to taste
2 Tbsp Franks Hot Sauce
1/2 cup mozzarella cheese

Delicious and filling!

America has a Problem

With it’s government and it is not the problem you think it is. Continue reading America has a Problem

Chicken Curry Hash

2016-06-19 10.49.14I like to think of all recipe’s as starter recipe’s.  I like to play with them, try different things.  This recipe was a turkey hash recipe that came out of the Nutri Ninja cookbook that came with my blender.  Here’s my version:

1/2 medium onion, cut into 1″ chunks
1/2 red bell pepper, cut into 1″ chunks
2 cloves of garlic
1 lb chicken breast, cut into 1″ chunks
1 Tbsp olive oil
1 lb cooked potatoes (small red and yellow potatoes, we sauteed them)
3/4 cup low sodium chicken broth
1 tsp thyme
1 tsp curry
1 cup cheddar cheese (cut into 1/4″ pieces)
Salt & Pepper to taste

Cook your potatoes, boil or saute, we sauteed them, they were 1/4″ in size until they are done.  Use a food processor and lightly pulse the onion, red pepper, garlic and chicken until the pieces are about a 1/4″ size.  If you don’t have a food processor, cut all of those ingredients into 1/4″ pieces.  Heat oil in a skillet and add mixture, saute for 8-10 minutes.
Add the cooked potatoes, chicken broth, thyme, salt, black pepper and cook for 10 minutes.  Preheat oven to 350.  Stir in your cheddar cheese, set in the oven and bake for about 10-12 minutes. When the hash is done, remove from the oven and cook a fried egg to place on top and serve.

Quick and Simple Motor Stand

Our 8HP needed some work. A quick Google search yielded plenty of options.

Continue reading Quick and Simple Motor Stand

Momentum and thanks…

It’s been a long time coming. Mama’s Sauces was thought about and created back in 2011. We formulated a couple of sauces and it was only a dream of ours to fulfill. Today, we were accepted into the Gulfport, FL Fresh Market, where we will begin to sell our sauces. September 23rd is our “go live” date! We will have four sauces: Continue reading Momentum and thanks…

Spanish Rice with Mexican Flair

Spanish Rice


1 Tbsp butter
1 medium yellow onion, chopped
1 jalapeno pepper, chopped
1/2 red pepper, chopped
1 clove garlic, sliced thin
1/2 tsp garlic powder
salt & pepper to taste
1 cup Basmati rice, uncooked
1 chicken bouillon cube
2 cups water
1/2-3/4 cups chopped tomatoes
1 Tbsp chili powder
1 Tbsp cumin powder

Saute the onion, pepper and jalapeno pepper in 1 Tbsp butter.  Once softened, add garlic, rice and chili and cumin powder and let the rice saute for about 3 minutes (browning it slightly).  Add 2 cups water, 1 chicken bouillon cube and chopped tomatoes.  Cover and simmer for about 20 minutes until the rice is cooked, stir frequently.  Set aside.

I’m serving a garlic butter, sauteed shrimp and sea scallops, but you could also saute some chicken breast, or cook up some chorizo or add whatever type of meat you have on hand.  Hope you enjoy it! #cookingonaboat #yummy