Nerve Endings

It’s been over a year of not going to a park, playground or anywhere inside for that matter. Spending most warm weekends at the beach, the girls have finally realized that when we tell them that the ocean water is cold, they tend to believe us. Our pool finally opened and although we warned them that the water is going to be ice, they wanted to go with the boogie boards instead of the beach. Fast forward an hour, both Kaili and Averi were shivering while Shayne was still swimming and at that moment we wished for a playmate that also didn’t have nerve endings.

April 12th will go down in the books as the best day of 2021 as all of the girls finally went back on to campus for school. Almost 400 days you guys, sigh!

We celebrated back to school night with a mushroom galette and sticky rice with mango.

If you are one of those “I don’t like mushrooms” then I am sorry because this recipe was so DELICIOUS.

For dessert, I made sticky rice with mango. I don’t know anyone who doesn’t like this dish, do you?

If you can, I suggest trying New York Times recipe but they are picky with what content they give out without an account…sigh. Otherwise, just grab a recipe and make sure you have ripe mango’s, coconut milk and the right glutinous rice. Then you are set!

I am currently simmering a Tikka Masala, stay tuned!

Jamaican Jerk Shrimp with Mango Salsa


Fun fact, did you know that mango skin is related to poison Ivy? I found out the hard way years ago after I developed a rash on my hands and face from devouring a case of mangoes. Maybe that isn’t such a fun fact.

It’s hard to beat a perfectly ripe and juicy mango. Delicious on their own but they are also perfect partners for seafood. Mango salsa cools the palate from the spice in this recipe. Save a batch of seasoning for a super easy weeknight meal and don’t be afraid to venture into another type of seafood, this would be good on salmon or a meaty white fish.


*recipe adapted from MyRecipes


1-2 mangos, peeled and chopped

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 red onion, diced

salt to taste (garlic salt is even better)

2 lbs large raw shrimp

2 tablespoon olive oil

3 tablespoon Jamaican Jerk spice mixture **recipe below**

1 tablespoon coconut oil

Combine the first 5 ingredients together and set aside.

Toss shrimp (tails on or off it’s your meal) with olive oil and spice mixture, mix to coat. Heat large skillet or grill pan over medium high heat. Add coconut oil, when hot add your shrimp. Cook 3 minutes per side or just until shrimp turn pink.

Serve on a bed of mango salsa. Coconut rice would be a wonderful team player.



1/3 cup paprika

2 tablespoons ground allspice

4 teaspoons sugar

1 tablespoon dried thyme

1 tablespoon salt

2 teaspoons freshly ground black pepper

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

Combine all ingredients in a bowl and mix well, store in an air tight container.




Mango & Chili Glazed Shrimp

Let me start by saying that this would have been better with big ass prawns, new culinary term. I didn’t have any big ass prawns so I used shrimp. Since I was putting myself through the trouble of skewering these shrimp I decided to toss all the marinade/glaze ingredients in the food processor. Choose your battles.

Making the marinade was as easy as pie. BUT don’t turn your back on it once it’s done because your 2 1/2 year old might pour it on the salad you just made, like mine did. I only freaked out for a minute, okay two.

I let the shrimp marinade for a few hours before skewering them, my least favorite thing to do. Once they have all been at your mercy you can throw them on the grill. The shrimp cooked in no time so I only glazed one side after I flipped them, before I knew it they were done.

This sauce would be good on anything really, I might try salmon next time.




2 pounds large Prawn
1 large mango, peeled and chopped
3 tablespoons honey
2 cloves garlic, chopped
2 sprigs mint
2 tablespoons chili paste
2 limes juiced
1 ime zest
1 tablespoon ground ginger
1 teaspoon coconut oil
1 teaspoon crushed red pepper, or to taste
salt and pepper to taste

Puree all above ingredients in food processor.

Pour all but 1/3 cup mango puree over shrimp in plastic bag. Let marinade in refrigerator 2-3 hours.

Pepare grill. Grill prawns 2-3 minutes per side until done, glazing each side with reserved marinade.

Brush with glaze one last time before serving. Serve hot.