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Outside the Cook Island Travel Mart in Rarotonga last Wed wholesalers, tourism representatives, hoteliers, media and Cook Island Tourism board members came together united as one to promote this country as a destination of choice.
Cook Islands branding of ‘Live Differently” is based on three pillars People, Culture and Environment, inviting visitors to come in and experience a different way of living.
“Tourism works within the community, it has not been built over it,” like other destinations said Glenda Tuaine, outgoing acting Cook Island (CIT) ceo.
“It is about coming to a home, meeting locals, drinking at the bar with them and probably being invited to a son or daughters 21st birthday or wedding” she said.
At the Travel Mart from left: Sharon Brown, Air NZ; Te Tika Mataiapo, Little Polynesian Hotel md and Pres. of the Committee of the Chiefs; Zoe Crane, CIT; Thomas Koteka, Pacific Resort director of sales; Papatua Papatua, CIT; and Anna Denby, CIT.
Pacific National's 8167/8171 on the Boral Stone train, Independent Rail Australia's 4703/4498 4717/4708/MZ1435 Cooks River 20101217
Cook Islands scenery. © ILO/N. Udomchaiporn.
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After church my wife and I had take out from Cook Out. I had a cheeseburger, hush puppies and a chicken quesadilla.
risotto with caramelized onions & roquefort cheese.
whiskygreentea.blogspot.com/2010/03/daring-cooks-challeng...
Hooker Valley Track Mt Cook New Zealand
* see www.backcountrynz.com for more hiking, tramping photos
Screencapped from the Landmarks Preservation Council of Illinois's Reuse Plan for Cook County Hospital:
www.landmarks.org/images/COOK_COUNTY HOSPITAL.pdf
Par boil the potatoes, cover with cold water, bring to the boil, simmer for 10 minutes. Reserve.
Chop the bacon and fry over a medium-low heat until it renders its fat and crisps up. Remove from the pan and reserve, leaving as much of the bacon fat behind as possible.
Still on a medium-low heat soften the onions in the fat, with a knob of butter if necessary, until translucent. Then add the garlic, the thyme and a good grind of black pepper. Cook for 1 more minute or until the scents of the garlic and thyme are obvious. Reserve, and also any remaining fat.
Peel the potatoes and cut into roughly 7mm (¼ inch) slices.
Butter the bottom of an oven-proof dish (round, if available). Spread the onions evenly. Sprinkle over two thirds of the bacon. Arrange slices of potato in overlapping layers. Season with pepper and a little salt (the bacon will be salty) and drizzle over any reserved frying fat and a few dots of butter if there wasn’t much.
Carefully cut the rind from the top and sides of the Rebolochon (but not the botom). Place on top of the potatoes in the centre, remaining rind side down. Any cheese left behind on the rind parings can be scraped off and put on top.
Bake in the centre of a re-heated oven at 200°C / 400°F / gas mark 6 for 30–45 minutes until the cheese has melted and the top taken on some colour.
Serve with a green leaf salad.