Bringing the Caribbean to the Canadian Wilderness

I went to sleep Sunday night with pineapple on the brain. It stewed inside of me all morning on Monday and then it hit me. An epiphany.

You see, Andrew and I are both cooks. And normally we bring a handful of fresh vegetables/fruit/herbs to supplement all of the fish (an occaional snake) we eat at Bob Lake.

So I'm thinking to myself "pineapple...wow. that's going to taste so good. pineapple..." when I realize how awesome if we ONLY brought tropical fruits to supplement our all-fish-occaional-snake diet there. It's going to be Bob Lake - Caribbean style.

So this time we're limiting our ingredient list to oranges, limes, grapefruit, melons, mangoes, pineapples and coconuts and herbs that are featured in the native Caribbean dishes.