A MONDAY EXPLORATIONAfter stressful days and uneventful nights, I was ready to hit the road in search of the sea. I made a date with a couple of friends to meet at Palmas del Mar, but I took the long road in order to experience the calming effects of the seashore. The Quioskos de Luquillo were full of people as early as 10:00 a.m. It is a chain of cabin like food cafés, near the sea, where people from all social status stop, on the road to Luquillo, to drink coconut water with fragrant rum, and to eat all kinds of typical treats. The dishes are mainly based on seafood, fish or root vegetables, stuffed with Picadillo made of chicken or meat. Coconut is the king of the day; the sweet coconut water as main ingredient of various beverages and the white coconut meat as ingredient of various sweets.

After Luquillo, I decided to use the old road (#3) to Fajardo and Humacao. The sea was as blue as an aquamarine, and I stopped at Marina del Rey to watch thousands of white sailboats, some leaving the shore and others entering the island. Road vendors were busy announcing their products, and many other Puertoricans like me, were searching for the magic of a quiet afternoon near the sea. With some hesitancy, I decided to continue to Palmas del Mar, leaving in the back many small typical restaurants, full of fresh products and with an evident desire to serve all their customers with their usual exuberance and expansive demeanor.

I contemplated the possibility of making a detour to the Naguabo beach, but already my cellular was bringing messages from my friends at Palmas, therefore, I continued my trip feeling refreshed and happy. Everybody was dressed in white, typical of such a hot day, and we selected the best table under several trees. No air condition and no need for it. The menu was wonderful and the company better. Buen Provecho!

COLD GREEN SOUP
2 servings

1 package frozen creamed spinach, thawed
1 1/2 cups chicken broth
pinch of nutmeg
fresh ground pepper to taste
1 carrot, coarsely shredded
Minced cilantrillo for garnish

In saucepan, cook spinach, broth, nutmeg and pepper until hot and well blended. Process and refrigerate until ready to serve. Serve very cold in bowls, with shredded carrots over. Garnish also with cilantrillo.

TROPICAL HOLIDAY SALAD
12 servings

2 cups shell macaroni, cooked according to package instructions, rinsed with cold water and drained
2 cups broccoli flowerets
1 cup cauliflower flowerets
1 cup sliced mushrooms
1 6oz can artichoke hearts, drained, rinsed and chopped
1 cup sliced stuffed green olives
1/2 cup chopped onion
2/3 cup prepared Italian Salad Dressing
1 avocado, seeded, peeled and sliced
1 tomato, seeded and chopped.

In large serving bowl,, combine macaroni, broccoli, cauliflower, mushrooms, artichoke hearts, olives, and chopped onion. Toss with Italian Dressing. Cover and chill. At serving time, toss with avocado and tomato.

SPICY FRUITED VEAL
Serves 6

4 veal shanks, halved crosswise
1/4 cup all purpose flour
2 tb olive oil
1/2 cup dried apricots
1/2 cup dried pitted prunes chopped
1/2 cup light raisins
1/4 cup brown sugar
1/4 cup dry red wine
2 tb vinegar
2 tb lemon juice
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1 tb cornstarch

Season shanks with salt and pepper; coat with flour. Brown shanks in oil; drain. In a pressure cooker combine fruits, sugar, wine, vinegar, lemon juice and spices with shanks. Add 1/2 cup water or stock. Cook according to instructions for 15 minutes.. Let stand until cold or put under the faucet until cold and easy to open. Open. Remove the shanks; keep warm. Strain juices, reserving fruit. Skim fat from juices. Measure 1 1/4 cup juices (add stock if necessary to complete the amount). Transfer to saucepan. Stir cornstarch into 1 tb cold water; blend into juices. Cook till bubbly. Stir in fruit. Serve over rice.

OUR SPECIAL RICE PILAF
8 or more servings

1 lb shredded red cabbage
1/2 lb well fried bacon, chopped
6 cups chicken broth
3 cups long grain rice
1/2 cup sliced almonds
salt and pepper to taste

Sauté the red cabbage for 5 minutes in the 2 tb of the bacon grease. Add the reserved chopped bacon, the rice and the stock. Cook uncovered at medium until the rice is almost dry, with small craters on surface. Move from the bottom up, cover and lower heat to low. Cook for additional 18 minutes. Uncover, add the sliced almonds and mix. Serve with the veal shanks.
For dessert, we had coconut squares bought at the Luquillo Quiosks, native white cheese and a strong black coffee.

I returned to San Juan using the new express way, and I was home, safe and happy in just 1/2 hour.