Iaorana Tatou!!! MERRY CHRISTMAS!!! I had an awesome Christmas so I hope you all did too!!! Let me start with yesterday... Christmas Eve!
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| Christmas presents some members gave us! What cuties! |
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| Christmas Eve Dinner |
So
Mamie made us so much food! All of the missionaries here on Raiatea
came last night and we ate turkey, poisson cru, mussles, and tons of other
goodies. It was a party. Anyway, this morning we opened presents at our
house and then headed out to skype our parents. Unfortunately we had
some technical difficulties and I was unable to be seen by my family,
but I could see them. We were able to talk, so that's all that matters. After we Skyped we
headed to the Hospital and sang for a bunch of the patients there. All
in all it was an amazing Christmas and I was very lucky to spend it with
the people I did.
Sorry I can't write more, I don't have very much time... Anyway, I love you all!!! Merry Christmas!!!
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| Christmas Program |
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| Crazy amount of cookies in our microwave to keep the ants away. We gave them away. Don't worry, we didn't eat them all. |
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| "Say What?!" |
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| A Cartoon Soeur Sellers drew of the Raiatea Zone (found on facebook Mom's group) |
Recipe Added by my family below...if you want to try Poisson Cru.
Poisson Cru ( Tahitian tranlation E’ia Ota ) recipe is Tahitian Lime-Marinated Tuna. (Recipe Credit: Tori Avey from The History Kitchen)
Ingredients
- 1 pound fresh, sushi-grade fish; ahi tuna, yellowfin tuna, halibut or snapper
- 4 cups cold water
- 2 tbsp salt, plus more for seasoning
- 3/4 to 1 cup freshly squeezed lime juice
- 3/4 cup whole fat coconut milk (fresh is best)
- Pepper to taste
- Optional Ingredients:
- 1 large carrot (3 oz), peeled and grated
- 6 oz. cucumber, seeded and diced
- 1/3 cup scallions, sliced into rings
- 1 tomato, seeded and diced, squeezed in cheesecloth to remove excess liquid
- Unsweetened fresh coconut shreds
Directions
- Dice
the fish into 3/4 inch pieces, then cover with cold water and 2 tbsp
salt (add a few ice cubes if the water is not chilled). Let the fish sit
for 20 minutes. Meanwhile, squeeze your limes to juice them.
- Drain
the fish and pat it dry. Submerge the fish in fresh lime juice; you
will need between 3/4 cup and 1 cup to cover. Let the fish marinate,
stirring occasionally, for 15-30 minutes.
- While
fish is marinating, prepare your vegetables. You may use any or all of
the vegetables listed above; reserve a little of each on the side for
garnish.
- Marinate the fish until the
edges are opaque and the center of each piece is still pink. Drain the
lime juice, then return the fish to the bowl. Stir in the fresh
vegetables and coconut milk. Season with salt and pepper to taste. Allow
the mixture to marinate in the refrigerator for 15-30 minutes.
- Serve cold garnished with fresh vegetables. May be enjoyed over coconut rice for a more filling entrée.
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