Willard Morgan

Sea hunter, aboriginal snorkel-warrior, native to these
islands. This sighting was by the fantastic clear-blue waters of
Provenciales, at the Point Grace Hotel , classic, quiet, and elegant, on Grace Bay. The highlight of our time in Turks was a cruise aboard the 42′ catamaran, Beluga, with Captain Tim Ainley. Capt. Tim built the Beluga and has sailed it around the world, or possibly it was the 80′ catamaran he also built. He’s a world of knowledge concerning all things maritime, and then some! Sailing home in the setting sun was an incredibly beautiful experience. He has my highest Morgan Method recommendation, four M’s! Conch Salad became our obsession and we ate it everywhere we could which included Hemingways on the Beach, the Tiki Hut in Turtle Cove and, our departing lunch, at Point Grace Hotel. Thanks to the Chef at Grace’s Cottage! TCI has some of the most exquisite beaches anywhere though there is a considerable amount of development that’s not easy on the eyes and family crowds at the Sands and Beaches resorts …….are to be avoided at any cost. Oh, The Gansevoort Turks + Caicos is great for lunch BBQ and to hang with the ‘hopelessly hip’. Morgan Method ‘double MM’s’

it all started with the wheel, folks! Actually, no, it was fire that really screwed us. Before ‘fire’ – food didn’t taste all that interesting so early man didn’t really need to travel too far to fill his belly with plants, roots, grubs, etc. The discovery of fire led to seared Tuna and braised meats, BBQ, and of course, Burger King. With the birth of flame cooked foods, just any road kill wouldn’t do. Exotic food stuffs such as toast and huevos rancheros became all the rage in the cave communities in sub equatorial Africa and the Nile Delta to the Steppes of Mongolia (there is dispute as to whether Mongolian hot-stone bbq, predated the Cajin variety or Colonel Saunder’s crispy original). Okay, now that we’re all on the same culinary page. … I will say that my lunch / breakfast consisted of a selection of Japanese vegan preparations, gomai – cold spinach with ground sesame seeds, oshitashi - cold spinach with bonito flakes and a light soy sauce, kimpira – burdock root and carrot cold salad made of chilled boiled burdock, light soy, vinegar, and something I’ve forgotten, but it’s very good for you and a wonderful taste which may have to be an acquired taste over time. Good for bad skin, blood purifying, etc.

So back to the wheel – or rather fire! So fire led to gourmet cooking, which led to foraging beyond the backyard for food, which led to the invention of the wheel in order to get some place else, in order to park your car, shop, and bring home the bacon, Canadian preferably or from some far -off free range ranch where the pigs are happier to die for your breakfast pleasure. The wheel engendered the Big box store and killed the mom and pop operations which were happy to dispense local road kill as the daily blue plate special, thereby de-creasing their carbon footprint.
Hey, hurry and eat that sushi before it gets….cold! (our next and most popular topic! )