A Crom's photostream  

From a 2011 Thailand trip. It's hard to tell in the video, but these fish were really colorful. For better playback, go to youtu.be/Wug1m0q5U_8

Fun sea creatures from a dive back in February 2011. Flickr seems to have trouble with these videos (looks jumpy). I might post them elsewhere later. For better playback, go to youtu.be/ZDlENmgOlxc

The black and white thing towards the left is a moray eel. If you're really looking, you can find these guys--they are good at hiding.

From a snorkel outing in Dominica.

As you can see, Dominica is pretty much just hills that drop into the sea. The rock and grassy "beach" you see to the right is where we got into the water for snorkeling at Champagne Beach (named for the bubbles all around from underwater vents.)

The amounts all approximate.

Zest of 1-3 oranges
Juice of 1-2 of those oranges
Some pulp from the oranges
2 t coarse salt (1 t table salt)
1 T olive oil
1 T worcestershire sauce
2 t pepper flakes
1 t ground ginger
2-3 cups brussel sprouts

Mix all ingredients together in roasting pan, making sure to coat sprouts well. Bake at ~400F. Stir every 12 minutes and cook until tender and slightly crispy (about 30-35 minutes for these small sprouts). I used small sprouts here and would recommend slicing larger (more common) sprouts in half for better cooking. Stir the finished sprouts around in any remaining seasoning before serving.