Paradise is paradise, right? Wrong. I live in a paradise known as Gulf Breeze, Florida, (the gateway to Pensacola Beach). I love every second of it, but complacency can cause even the most appreciative residents to lose sight of the beauty that surrounds them.

You might assume that traveling to a frigid, grey landscape would make you appreciate returning to a place where many folks vacation and lucky folks call home. And, of course, you would be correct. But recently I traveled to another paradise just off the coast of South America only to return home with a renewed appreciation of my paradise called home.

Nestled 1,000 nautical miles from Miami in the Caribbean Sea is “One Happy Island” known as Aruba. The flawless weather, breathtaking beaches and postcard sunsets are no doubt the main draw to this relatively small island. And the 500 restaurants, endless casinos and exquisite shopping are definitely an added bonus. But the 100,000 residents of this 20- mile long island are the colorful threads that weave it into such a beautiful tapestry known as the Aruba experience.

Bon Bini! (Welcome!) And that is just how they make you feel. In Aruba the people have rhythm. And I don’t mean dancing rhythm (although they have that too), but rhythm in everything they do – walking, talking, dressing, cooking and singing. Even the shaking of a cocktail seems to carry a beat.

The locals are a blend of Columbians, Dutch, Venezuelans and other islanders that have chosen Aruba as their home and collectively call it a rainbow nation because of its perpetually sunny skies. Papiamento is the language of the locals and is a blend of several languages. Its rhythm is bunita (beautiful), just like the island itself.

Just when you couldn’t imagine a more colorful island, try adding Carnival to the mix. This annual celebration is exploding with colorful and exotic costumes and mindblowing music. This fusion of Carnival culture was the highlight of my trip. It was the cherry on my Aruban sundae.

My 5 favorite things in Aruba: (Besides Carnival!)

1) Gouda! It’s a Dutch island so, go figure. It is my favorite cheese, and it is everywhere! I think they have bath houses where you can bathe in it. (Next trip!)

2) Madame Janette. Award-winning restaurant so far off the beaten path that I thought our cab driver was a human trafficker for a few minutes. The amazing food was worth the scare.

3) Mojitos. Apparently the closer you are to the equator, the better rum tastes. It’s true. Or maybe they tasted better because the bartender didn’t frown when you ordered one, or try the “we’re out of mint” line. Regardless, delish.

4) Ceviche. I’ve had it dozens of times, but this was different. Truly an island symphony of flavors.

5) Papaya Hot Sauce! This was the culinary crescendo. It is found in every restaurant in Aruba. Also known as pica di Papaya and bottled as Tropical Delight by Aurelio Ruiz. It is his grandfather’s recipe, developed in 1880. Hot Delight is also popular but is made with Madame Jeanette (scotch bonnet) peppers and papaya. Masha bon! (Well done!)

My last day in Aruba was amazing, but I began to get sad as our departure time approached. I decided to have one last pina colada in paradise. I met a nice couple at the hotel tiki bar that seemed to know it was my last day by the way I ordered my “last” drink. After some small talk I asked where they were from. “Pennsylvania,” they said in unison, followed by, “And you?”

My sadness departed before my answer had found its way from my lips. “Pensacola,” I said proudly as a smile spread across my face the size of the Caribbean. And they laughed and said, “Honey, your paradise is definitely not lost.” How right they were.

The Aruba experience was one I will never forget. And I hope to return there soon. But for now I will enjoy the same sunshine in a different paradise. One that’s just a little farther from the equator, but just as beautiful.

Bring some Aruba into your kitchen with these recipes!

The Mojito

10 mint leaves
3 tbsp fresh squeezed lime
juice
1 tbsp cane sugar
2oz. Dark Rum
Soda water
Ice

Muddle mint leaves, sugar and lime juice. Add Rum, stir. Fill with ice, top with soda. Garnish with mint leaf. Yum!

Aruban Ceviche

½ cup white vinegar
1 cup fresh lemon juice
1 cup fresh lime juice
2 onions
1 jalapeno (seeded / diced)
Cilantro leaves
Avocado slices
Salt & Pepper to taste
Fresh Seafood cut in chunks
(shrimp, scallops, fish)

Add all ingredients except Avocado to nonreactive bowl and allow them to marinate for 12 hours, stirring gently every few hours. Add Avocado before serving. Toss and serve. Wear your bathing suit while you eat this for added effect.

Papaya Hot Sauce

4 cups ripe Papaya (peeled
and chunked)
¼ cup sweet onion (rough
chop)
¼ cup Madame Jeanette
(scotch bonnet) peppers (diced)
½ cup Rice Vinegar
1” chunk fresh ginger
½ tsp Allspice
2 tsp Kosher Salt

Blend ingredients in food processor. Allow flavors to marry for a few days in fridge. If thinner consistency desired, thin with orange or pineapple juice. Serve with anything. Fire extinguisher optional.