Villa provisioning

steveo2916 · Post by **steveo2916** » Tue Feb 13, 2007 10:33 am

kygirl,

I have to say I wasn't really impressed the time we used Katilady, so was hoping for some alternate suggestions. Normally we pick up the essentials once we get on-island, but this time around, I don't know that we'll get there until 7:30 or 8:30 and don't want to miss the stores.

All, what is the store closing time these days (on a Friday)??

steveO.

FlaGeorge · Post by **FlaGeorge** » Tue Feb 13, 2007 11:04 am

OK – This is how I do it:
As you probably know by now – I bring my meats with me. I can get better quality products here at home for a lot cheaper.
Items include:
• Filet Mignon wrapped in smoked apple wood bacon
• Stuffed pork chops with spinach & gorgonzola cheese.
• Shrimp marinated in lemon, butter, garlic.
• Smoked apple wood bacon for breakfast & BLT’s
• Grouper Filets
• Assorted Cheeses
• Homemade smoked Salmon
I
I vacuum pack all items and freeze them. Pack the soft sided wheelie cooler and fly south.

Arrival on STT:
Hit Cost U Less for bottle water and booze (lots of booze).
Continue through Red Hook – onto the Food Center and get eggs, bread and fresh veggies. Walk by the lobster (Caribbean lobsters) tank And tell my buddies in the tank in my best Arnold Schwarzenegger voice “I’ll be back.”.

Head back to Red Hook to catch the car barge. While waiting for the barge – reach in the bag for the bottle of SMS (Single Malt Scotch) and take a big swig. Another swig on the ferry ride over to STJ. Big A$$ smile as STJ gets closer.

Arrival on STJ:
Follow the villa agent. Check out the villa – unload the Jeep – blast Jimmy Buffet or Bob Marley on the stereo. Another swig of SMS and jump in the pool.

Return Home:
Fill soft sided wheelie cooler with booze.

Kentuckygirl · Post by **Kentuckygirl** » Tue Feb 13, 2007 1:09 pm

liamsaunt,
That is interesting to know that there may be something there already. Thanks!

steveO,
Thank you for telling me that you were not real impressed with Katilady. I'm still not sure what we will do. FlaGeorge's plan sounds good, but I'm not sure if I want to haul down a cooler.

cypressgirl · Post by **cypressgirl** » Tue Feb 13, 2007 1:38 pm

I guess we can always grab a burger at Woody's. They stay open until 1:00a.m. I assume they serve food that late.

texascook · Post by **texascook** » Tue Feb 13, 2007 5:07 pm

If we are arriving late, we always bring something with us for dinner. We usually pack a cooler, so we have a dish all made and just ready to heat up or throw on the grill. If you don't want to go the cooler route, there are some pretty tasty, easy and quick "pantry" type dishes you can make with some canned and packaged goods.

Xislandgirl · Post by **Xislandgirl** » Tue Feb 13, 2007 5:33 pm

George,what kind of cheese do you freeze? I have never had very good luck with some of my stinky cheeses. I use my foodsaver to vac. pack it, but it thaws strangely.
Any tips?

cypressgirl · Post by **cypressgirl** » Tue Feb 13, 2007 6:28 pm

Texascook,

Can you be more specific? What types of panty item do you like that can be packed in a carry on bag? Since we're arriving so late, we don't want to check bags. I have a fear of the flight from Miami being delayed and not making the last ferry to STJ. I don't know what we'll do if that happens. That gives me an idea of another question to post for all our experts.

Where in Texas are you from? I live in a suburb of Houston.

FlaGeorge · Post by **FlaGeorge** » Wed Feb 14, 2007 7:47 am

Xislandgirl wrote:George,what kind of cheese do you freeze? I have never had very good luck with some of my stinky cheeses. I use my foodsaver to vac. pack it, but it thaws strangely.
Any tips?

I usually take the firmer cheeses like Gouda, Swiss, Cheddar, Reggio Parmigiano. I wrap them in plastic wrap, then vac pack (food saver) and I put them in the freezer the night before. The rest of the frozen food in the cooler keeps the cheese cool.

Rum Punch · Post by **Rum Punch** » Wed Feb 14, 2007 7:51 am

Christy's Classics is now Christy's of St. John. They have a new website www.christysofstjohn.com

Hope that helps everyone!

Xislandgirl · Post by **Xislandgirl** » Wed Feb 14, 2007 7:51 am

I am packing my wild rice mixture that I make myself. I mix white rice, brown rice, wild rice, garlic powder, onion powder,& cruz bay grill rub together. It has less salt than the packaged kinds and is a whole lot healthier. The key to the extra flavor is to use chicken stock/broth instead of water. Yummy!

Kentuckygirl · Post by **Kentuckygirl** » Wed Feb 14, 2007 9:12 am

Thanks Rum Punch! That is a much better site.

Wolfhound · Post by **Wolfhound** » Wed Feb 14, 2007 10:10 am

Thanks for the site Rum Punch. The platters look great. Will take that into consideration when we get there in June. Nothing but ice outside today. So, I have St. John on the brain.

wontongirl · Post by **wontongirl** » Thu Feb 15, 2007 9:26 am

www.christysclassic.com will pcik up uncle Joes for you and hae it at the villa. I think Mary Beth had them leave her London Broil.

wontongirl · Post by **wontongirl** » Thu Feb 15, 2007 9:27 am

www.christysclassics.com sorry i left off a- s

usvi-on-line

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Villa provisioning

Christy's Classics