Retire Early
Lifestyle
Retirement; like your parents, but way cooler
In 1991 Billy and Akaisha Kaderli retired at the age
of 38. Now, into their 4th decade of this
financially independent lifestyle, they invite you
to take advantage of their wisdom and experience. |
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Lunching in
Style
Billy and Akaisha Kaderli
One of the things we like to focus on, is
the "Lifestyle" part of the "RetireEarly" moniker.
We believe that if you know how to create
more "style" in your life, you can live well on less.
To illustrate this point, we are sharing
below a recent meal we had at home, and how all of that came about. We prefer to eat a more substantial meal
in the midday, and have a small salad or something lighter in the evening.
This custom became a habit once we started traveling internationally.
A local restaurant in Chapala,
El
Cozumel,
specializes in cheese stuffed shrimp wrapped in bacon. For our lunch this
particular day,
Billy decided to create his version of this dish.
Scrumptious!
Our special lunch
A delicious chilled Argentine Chardonnay
at about $3.50US per bottle, jumbo shrimp at under $6USD per pound, and a
local baked flan for a little over $1USD. Freshly baked bread sold daily at
the Plaza Mercado for about 25 cents per loaf. Bacon runs about $2.50 a
pound.
This is how Billy put the meal together.
The thickly sliced bacon was cut into
smaller sections,
cooked off beforehand and placed on a paper towel so the extra fat drained
off. Billy peeled and de-veined the shrimp,
cutting them into
pieces. Once the shrimp were
sliced, Billy tossed them in a bowl with olive oil, chopped garlic, and
Cajun spices with a squeeze of fresh lime. Then he let it sit while he
sectioned the
brilliant red Romano tomatoes and
quartered the whole mushrooms.
A balio, a common
bread loaf in
Chapala,
Mexico was sliced thin then grilled with fresh garlic
butter on a comala (a flat grilling pan).
A closer look
In a pan on a hot flame, the shrimp and
mushrooms were cooked, then tomatoes and cooked bacon pieces were added.
A splash of white wine to deglaze the pan and shrimp stock was added and
reduced. The shrimp, tomatoes and mushrooms were placed on the plate with a
slotted spoon then pieces of butter were added to bring the sauce together.
Finally, he spooned the sauce over the shrimp.
All the flavors married well, with the
bacon giving a distinctive character to the shrimp dish. Crisp garlic bread
was there to sop up the delicious sauce.
Simple and easy to make, our lunch was exquisite and tasty!
UP-style your Lifestyle with this yummy
dish!
About the Authors
Billy and Akaisha Kaderli are
recognized retirement experts and internationally published authors on
topics of finance, medical tourism and world travel. With the wealth of
information they share on their award winning website RetireEarlyLifestyle.com,
they have been helping people achieve their own retirement dreams since
1991. They wrote the popular books, The
Adventurer’s Guide to Early Retirement and Your
Retirement Dream IS Possible available on their website
bookstore or
on Amazon.com.
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