Tropical Hills Villa is nestled into the hills above Crown Bay, home to cruise ships and visiting yachts. Close to the airport, downtown Charlotte Amalie, Historic French Town, beaches, fine dinning, native food, and night clubs. Our two bedroom units are clean, comfortable and eco friendly with views of Crown Bay to St. Croix. Accommodations are aggressively priced beginning at $800.00 per week. For further information go to: vishorttermrentals.com, e-mail: tropicalhills@aol.com, or contact Pierre at 340-998-6227 (pierre@ducloux.net)

We pamper our guests and sail to see exotic wildlife! Join Sail with Liberty for an authentic Virgin Islands sailing experience. Enjoy the clear waters of our secluded snorkeling spots and relax with a rum punch in the island sun or in our shaded cockpit. No more than 6 guests are on our day sails and sunset cruises. Rates as low as $75 pp. Find out the Liberty difference when you book today. Call 443-831-1911 or visit us at sailwithliberty.com (red hook map)

I hadn't been to Mim's for the longest time. I live on the absolute opposite end of the island. But remembering how nice a restaurant it was my husband and I decided to go there one evening for dinner. Nestled by the water's edge at Bolongo Bay, Mim's is located in a perfect spot for those wanting to tuck away for a nice evening meal.

We sat on the terrace under cover as it seemed likely that there might be a sprinkle of rain. I wished I had sat outside, under the stars, enjoying the twinkling lights of nearby houses and the sounds of the water lapping on the rocks below as it never did rain. Wonderfully comfortable and relaxing. I noticed a nice mix of locals and tourists, a good sign that the restaurant was offering food that was pleasing to all.

Mim and Jerry Defreitas (Jerry is the Chef) have been running Mim's Seaside Bistro in this location for over 20 years. They continue to refine their ability to please their customers with a focus on fresh seafood but also with a cross section of other dishes such as steak, and vegetarian dishes like eggplant parmesan and portabella mushroom salad.

I am so glad that we rediscovered this great, longtime gem on the other end of the island. We will definitely return more often.

As the sky grows darker Jupiter will appear also as a bright star-like object, higher in the western sky. Between Jupiter and Venus are the faint stars of the constellation of Pisces, the Fish. It is almost impossible to find two fish with a string tied to their tails in this part of the sky. If it is clear and dark enough, you may see a circle of faint stars just above Venus; this circle is one of the two fish. Jupiter is currently seen against the background of stars of another constellation made of faint stars, Aries, the Ram. According to some legends, Aries is the ram into which Zeus changed himself to escape the giants. Pisces and Aries are two of the twelve constellations which form the zodiac. The zodiac is a band of constellations which encircles the sky and it is to the zodiac that we must look to find the planets.

East of Taurus are two stars, fairly close together and of about the same brightness. The two stars are Castor and Pollux, the heads of the Gemini twins. According to mythology, Castor and Pollux, were twin brothers and the sons of Jupiter. The twins accompanied Jason and the Argonauts in the quest for the Golden Fleece. Pollux was famous for his achievements in arms whereas Castor was a superior equestrian. The Twins also were said to have power over the seas and ships often paid homage to them by placing effigies of the twins in the prows of vessels.

East of Castor and Pollux is an area of the sky with no bright stars. This is Cancer, the Crab. East of Cancer is another bright star. The star is Regulus and it is the heart of Leo, the Lion. The top of the backwards question mark forms the lion's head. To the east of Regulus, and rising about 8:30 p.m. is the red planet Mars. Moving eastward along the zodiac and higher in the sky is another bright star, Spica, a grain of wheat being held in the hand of Virgo, the goddess of the Harvest. Yet farther east and rising around 11:00 p.m. is another planet, Saturn.

January 3rd is the maximum of the Quadrantid meteor show. Look between midnight on the 3rd and dawn on the 4th and you may see some 45 "shooting stars" or meteors per hour. Meteors are flashes of light that happen so quickly that by the time you tell a friend "look there", the meteor will be gone. Meteors are caused by pebble sized bits of rock burning up as they pass through the air some 50 miles above the Earth.

Over 160 species of birds make the U.S. Virgin Islands their home for either part or all of the year.

One permanent resident that is easy to spot is the Bananaquit. This palm-sized yellow-breast-ed black-crowned feathered friend has a white eye stripe and is the territory's national bird. It's also fondly called a 'sugar bird' because of its love eating granulated sugar. Locals enjoy leaving a bowl out on their patios in anticipation of some impromptu bird-watching.

"Most of these birds are species found in the West Indies, says Laurel Brannick, education specialist for the Virgin Islands National Park on St. John. "A few may be seen on the U.S. main-land, but can be hard to spot. That's why birding enthusiasts like to look for these species when they visit. For some, these species are a life bird or a new species on their birding list."

In the winter, the neotropical or birds that fly south for the winter will arrive. These include species such as the Peregrine Falcon, Ruddy Duck, American Bittern, Sora Rail, Whimbrel, Oystercatcher and Black-throated Blue Warbler.

"You never know where these birds will show up," says Brannick. "For example, you may see a Peregrine if you are out on a boat trip. They can be found near sea-birds at our off-shore cays. You can even see some by a hotel in a puddle."

Each year members of the Virgin Islands Audubon Society on St. conduct a Christmas Bird Count.

"The bird counts let us look at trends to see what birds are in decline, what birds are doing well, and what birds are expanding their range," says Brannick. "For example, we have learned that ground birds like doves are in trouble because of the mongoose. That small birds like hummingbirds are affected by hurricanes and sometimes take a few years to get back to pre-hurricane numbers, and that we do get new birds like the Whit-winged Dove who showed up a few years ago and has stayed."

A decline in the islands' warbler population is another trend brought to light in the bird count.

"They are small migratory songbirds that are probably traveling here from as far away as Canada," Brannick explains. "We used to get hundreds and now not anywhere near as many. This is probably due to many reasons such as feral cats, over development in traditional resting and feeding areas, obstructions and even climate change."

For more information on this year's Christmas Bird Count, call Brannick at: 776-6201, ext. 257.

Enhancing Your Looks, Enhancing Your Life is not just a catchy tagline, for Dr. Robert F. Centeno it represents a pithy personal mission statement. Born in the waterfront town of Frederiksted, St. Croix, Dr. Centeno returned home to his native Virgin Islands to found Saint Croix Plastic Surgery & MediSpa in 2008. After over 20 years on the mainland pursuing his education, medical training and practicing Aesthetic Plastic Surgery, he fulfilled a life-long goal of returning to St. Croix to participate in the delivery of "best-in-class" health care. Inspired to pursue a career in Plastic Surgery by his brother Johnny (deceased), who was born with a craniofacial malformation, he hoped to return to take a leadership role in the continued improvement of healthcare services being delivered in the Virgin Islands, the Eastern Caribbean and beyond. That lofty goal, blessedly, is becoming a reality.

Although he specializes in all areas of cosmetic surgery, his expertise includes minimally invasive facial procedures, Botox(R) and fillers, short-scar breast procedures, laser procedures, vein treatments mole and skin cancer treatments and the relatively new field of body contouring after weight-loss. Widely published in his areas of expertise, he has been recognized nationally and internationally through professional speaking engagements and training. This year alone, Dr. Centeno has had two book chapters published in plastic surgery publications and requests continue to come in. Now that same level of expertise and his extensive experience is available right here at home with no travel required!

Located at the Beeston Hill Medical Center on St. Croix, the practice is a well appointed space designed with your safety and comfort in mind. Whether it's the wonderful aromatherapy, fresh Starbucks (R) coffee, artwork, or current reading materials, patients often remark that they don't feel like they are on St. Croix when they visit. Many of the wide array of services available at any stateside cosmetic surgery centers are offered either in the comfort and privacy of the office or at the Governor Juan F. Luis Hospital where Dr. Centeno also serves as the Chief Medical Quality Officer. MediSpa services including facials, musculo-lymphatic drainage massage, and therapeutic skincare services are also offered at the office in conjunction with the widely sought after aesthetician, Ms. Charlene Springer. "Our climate, while wonderful to live in, often ravages our skin from an appearance and health perspective," Centeno states. It is common for patients to seek help in addressing their skin concerns. Many different modalities are available including exclusive skin care products, prescription medications, light and laser treatments, and scar minimizing surgery in more advanced cases. Treating moles and skin cancers is one of the most gratifying services offered to their clientele.

At the hospital, he is part of the management team assisting the staff in reaching its audacious goal of becoming the "most trusted patient-family centered health care system in the Caribbean by 2020." While the team recognizes that much work lies ahead, they are enthusiastic about the advanced care already being delivered at the hospital by a new generation of well-trained, highly skilled clinicians. Under the leadership of its Board and newly appointed CEO, Mr. Jeff A. Nelson, the hospital has engaged the community in answering the question "What do you want from your health system?" The community's answers to this critical question has already informed the team's strategic plan and operations.

Dr. Centeno is "bullish" about the future of healthcare on St. Croix and the Virgin Islands at large. "One day soon, it will be commonplace for patients to travel to St. Croix not only for Asesthetic Plastic Surgery, but for a wide array of healthcare needs." "We have an audacious goal of not only reversing the exodus patients from the community, but to expand the numbers of patients who have begun to recognize the excellence already in our midst."

For additional information:
www.stcroixplasticsurgery.com, 340-719-2777
or lisa@stcroixplasticsurgery.com.
You may also sign up for their newsletter at their website.

Take the cooking styles of people like the ancient Arawaks, Africans, Europeans, East Indians and Asians. Blend this with a mix of indigenous and imported ingredients, everything from mangoes and scotch bonnet peppers to spiny lobster and bulls feet, and you have the melting pot that is traditional Virgin Islands cuisine.

For great local West Indian food visit St. Thomas' top local restaurants: Glady's Cafe in Royal Dane Mall, Cuzzin's on Back Street and Jen's Island Café & Deli Emancipation Park.

Pate: Pates are made from a flaky white flour dough that encloses a hot pepper-spiked mixture of ground beef, conch, salted codfish or vegetables. The dough is wrapped around the filling turnover fashion, and then deep fat fried.

Caribbean lobster: Unlike its North American cousin, this shellfish has no claws. Most of the meat is in the tail. Lobster tail is served split and grilled with melted garlic butter or the meat is mixed into rice or soup.

Kallaloo: Spinach, okra and local native greens are the base for this thick soupy stew. Conch, crab, fish, salt beef or smoked pig tail added for extra gusto. Customarily this dish is served with a heaping helping of fungi.

Goat Water: Goat meat is this thick brown stew's main ingredient. It's a rib-sticking robust-tasting dish that is often enjoyed as a breakfast food.

Dumb Bread: This rich round loaf is dubbed for the very clever way in which it's made. The white flour dough, often sweetened with shredded coconut, is placed into a skillet and set over hot coals. More hot coals are placed over the skillet's lid to cook the bread from above and below until it's toasty brown. Dumb bread is usually cut in pie-shaped wedges, split in the middle and filled with cheddar cheese.

Whelks & Rice: A real delicacy, these large marine snails are sizzled in garlic butter and folded into fluffy white rice.

Johnny Cakes: These hand-sized rounds of fried bread are sold by themselves as a snack or with a fried chicken leg for a light lunch.

Conch in Butter Sauce: Meat from this marine mollusk can be tough. But, sliced thin and pressure cooked, its melt-in-your-mouth tender and a real treat when served swimming in a rich butter sauce chock-full of sliced onions.

Roti: The real definition of roti is a tortilla-type flat bread. However, most folks offering roti sell it as a complete sandwich where the thin bread is wrapped around a curried meat, seafood or vegetable filling.

Bullfoot Soup: This soupy stew is made with, you guessed it, bull's feet. A medley of vegetables like peas and carrots as well as 'provisions', which are root vegetables such as yams, sweet potatoes and white potatoes, float in a spicy rich broth along with the meaty feet.

There is no snow, sleigh rides or pines waiting to be chopped down and decorated in the Virgin Islands. Yet, there is a wealth of Christmas traditions. Like many locales around the globe, these customs center on food, festivities and faith. Here's a sampling of some of the most special.

GUAVABERRY RUM. If you hear a group of carolers at your door singing: "Good mornin', good mornin', ah come fo' mi Guavaberry" then it's time to bring out the Guavaberry rum. This is a local libation made by families from a generations old recipe. The key ingredients are guavaberries. These bright red blueberry-sized berries grow on the mountainous northsides of the islands at high elevations and ripen in December. The mashed berries are mixed with flavorful essences, citrus peel, spices, rum and a small 'seed' amount from the previous years' batch and then allowed to steep for several weeks. The result is a potent liqueur. In olden times, carolers were invited inside for a quick meal of guavaberry rum, sweet bread and sliced ham to fortify them before resuming their singing down the street.

HAM. Traditionally, even neediest families had a big bone-in ham at Christmastime. This was either purchased from pennies saved or as a gift from a thoughtful neighbor, employer or even shopkeeper. Decades ago, it was common for Virgin Islands' grocers to hand out hams to their customers in appreciation for their patronage during the year.

CHRISTMAS TREES. Island residents today line up outside refrigerated trailers to purchase their Christmas pine imported from the U.S. main-land. Long ago, they instead went in search of an inkberry tree or the brown dried stalk of a century plant or agave that had flowered a few months prior. Both of these grew in the wild; the inkberry in the islands' forests and the century plant or agave on the arid eastern end of the islands. The trees or stalks were brought inside, propped up in a rock-filled container and decorated with items such as small candies, crepe paper or bits of fabric. Some also would spray paint the century plant stalk silver or gold for an extra festive flair.

CAROLING. In days gone by, churches or neighborhood friends formed choirs and started caroling right after midnight on Christ-mas Eve. Singers were accompanied by scratch bands, with instruments ranging from banjos and guitars to wash-boards, dried gourds and small drums. Songs were a combination of hymns and folk tunes passed down through the generations. Today, you'll hear 'Jingle Bells', 'Rudolph' or 'We Wish You a Merry Christmas' too if you go to Emancipation Gardens on Christmas morning. Choirs from all over the island compete in the 'Challenge of the Carols'. You don't need to dress with hats, scarves and mittens, but this Christmas morning tradition is so joyous it could give you goose bumps!

The East End of St. Thomas is now well known for its varied dining and nightlife options. With 20 or so establishments where you can eat, drink and dance there is no end to the choices for a great evening. The newest addition to the Red Hook area is a hip, yet approachable and innovative dining spot right in the middle of American Yacht Harbor called Coco Blue. This nightspot really extends the experience beyond the boundaries of the usual island dining and boasts the freshest fish and lobster on island. The decor is sublime and aquatically soothing. The menu, featuring delicious melange of tropical seafood and ingredients, stirs up an innovative recreation of Caribbean fair. The creative island-inspired cuisine includes: Blackened Fish Tacos, Poblano Crab Souffle, Fresh COCO-Chipotle Ceviche, Drunken Chorizo Mussels & Clams, Cilantro & Panko Encrusted Yellowfin Tuna with Avocado Risotto, Key Lime & White Wine Marinated Sea Bass with Manchego Mash, Banana Leaf Wrapped Mahi with Banana Pepper Buerre Blanc, Black Peppercorn Dusted Angus Grilled Filet with Creamy Chorizo Jus, and COCO Tempura Banana Cheesecake. It's no wonder that they were recently awarded "Best New Restaurant" by the Virgin Islands Daily News. For more Red Hook information see the listings within this section.