I’ve been hibernating. Yesterday when I began my walk to work, a mandatory departure from the cozy confines of my condo, it was 12 degrees with a wind chill of zero degrees. This winter has felt terribly long, and I’ve clung to the short hours of warm sunshine I’ve been able to gather when work called for overnights in Miami and Varadero Beach.
Midway through my time in Cuba, we traveled out of Havana to visit artists, museums, and historical sites in Matanzas, the second largest province.
Since Matanzas is roughly 90 miles east of Havana and we had stops to make over two days, we spent the night in Varadero, one of the largest resort areas in the Caribbean.
Varadero has the most popular — and some say the most beautiful — beaches on the island.
With more than 12 miles of oceanfront, Varadero welcomes primarily European and Canadian tourists. Because of US government restrictions, there aren’t many Americans who are able to visit this gorgeous area. In fact, I was sorry we didn’t have time to visit the nearby caves and cays.
We’re expecting more snow in Philly tomorrow, which promises to push us past the current distinction of third snowiest winter on record. I’m planning to continue my hibernation, wishing desperately for the sun to set on winter,
while basking in warm memories and flavors of Varadero by eating a bowl of Coconut Cardamom Chip Ice Cream.
- 2 (13.5 ounce) cans of coconut milk; refrigerated
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cardamom
- 1/8 teaspoon salt
- 13.5 ounces chopped dark chocolate*
*I used dark chocolate with sea salt
- Combine all ingredients except chocolate in blender and mix until smooth.
- Transfer batter to ice cream maker. Mix for 15-20 minutes, adding chocolate during the last minute.
- Serve immediately or freeze in an airtight container.
DISTANCE TRAVELED FROM PHILADELPHIA TO VARADERO BEACH: 1,210 miles