BAJAN HOSPITALTY, FOOD, AND MORE

(No part of this post is sponsored…but maybe should be!!)

I’m not a huge burger fan, as A&W is, I’m sure, figuring out (or doesn’t care). Those millions spent on their “Burger Bliss” campaign, totally down the drain if in hope of securing me as a devout customer.  Give me a nicely grilled bone-in chicken breast with a good side of Macaroni Pie (which I think I’ve covered), or salad…and I’m happy… I won’t be fighting with you on the burger front.

            And yes, there is always an exception.  In Barbados, that exception would be the burgers at Bert’s Bar. Yep! About a mile and a half from our apartment sits this quirky little bar with burgers that are out of his world!!  I’m not sure if it’s the beef, the spices, or the ambience. Might be the staff that inquires immediately if Sandra would like her usual… Cheeseburger and Macaroni Pie, and if she’d like to start with her usual Rum Punch? Yes, on all counts (That little bit was for my friend and blog-follower Bradley)!

             And, of course she’d like the works, tomato, crisp lettuce and bacon (all costly extras in Barbados)!  Then, our esteemed waiter, Palmer, brings an array of condiments: Lottie’s hot-sauce, of course (it’s in a mustard squeeze bottle so, consider this your warning)!  Ketchup and mayo…real mayo…  So good on these burgers.  (We’re not counting calories or fat grams at this point). I’m sure if Bert, his ex-wife and his Ottawa Senators’-owner partner chose, they could put all Canadian burger joints out of business.  Bert is perfectly in his element holding court at his bar-like “table” with TV remote in hand, dressed in a casual shirt with shirttails hanging on the outside of his vintage 1970’s bell-bottoms (the exact ensemble he threw on immediately after his 2 pm dip in the sea).  As you walk in, Bert, at your left, greets you with a quick wave of his unoccupied hand, and a hurried “hi”.  As I said, the ambience lends much to the dining or drinking experience.  It can be quiet and romantic or Bajan-bar-like (Jivin’and loudish).  To one’s surprise the television, mounted in the corner above Bert’s head, does not detract from the setting, and, perhaps, rather lends to it.  We’ve watched everything from The Olympics to Mardi Gras in Rio de Janeiro.  The open-air restaurant is dominated by an old solid–wood bar, featuring several wooden bar stools.  Behind the bar is that always-helpful mirror watching over every drink you have!!  There, behind the bar is also a large assortment of keepsakes given to Bert by his loyal regulars (including Labbat’s Blue Olympic-issue, collectors’ series beer can sets from Kent).  White-painted iron and glass patio (emphasis is on the word patio) tables (circa.1975) surround the pool, which is separated from the adjacent property by a cute little fence and a hedge of Frangipani, with its small, thin, bright pink paper-like flowers, looking somewhat like what we know as azaleas. The entire dining/pool area looks to be straight out of an issue of Good Housekeeping magazine from the 1970’s.

            The staff is, perhaps, the most endearing aspect of Bert’s Bar.  I’ve already introduced stately Palmer.  Just past the bar are the one-armed bandit slot machines, dinging and buzzing their way into your consciousness.  Bobby immediately darts you a smile from a customer’s table or from behind the bar.  He’s undoubtedly preparing his latest joke or another large jug of rum punch.  You will then feel Maxine’s warm presence and be enveloped by her engaging smile.  They are all uncannily attuned to your every need.  Each of the staff members plays off the other (much like the dancers in a production of Swan Lake), serving the patrons, largely after-hours businessmen and women, or tourists.  Though they’re all Bajan, (except Bert, who is Canadian), they work together to create a very happy, warm, Canadian-like atmosphere of camaraderie and friendship that has made Barbados a travel destination famous throughout the world.

            You can just feel yourself leaving the workplace after a hard eight hours to spend time here, with these friendly, warm people, perhaps meeting your spouse or friends visiting from afar.  Friendly atmospheres are good, but, no need to go without some of the basics…  Pizza, man, pizza!  As you all well know, I’m addicted to pizza, available on the island in a number of restaurants, from gourmet to fast-food. 

We often make pizza in our apartment.  Each time we do, I expect to see a lineup outside our door!  About three times a week we go to friends’ homes to make our homemade pizzas for them…the children and adults gobble it up, looking forward to “the next pizza night”.  There’s Nothing like homemade pizza.  When we are finally living down there permanently in our own home, we’ll be able to host “pizza nights” in our home, as it will be much larger than our small, but perfectly acceptable, apartment.  We make our own crust, take along our own pepperoni (no Brothers pepperoni down there!), and use the readily available fresh veggies and “mince” (ground beef). Paradise Pizza (sounds kitsch, I know, but it’s a great restaurant, and makes great pizza) is the greatest little spot we’ve found, and believe me, we’ve looked around!  Walter, the owner, is friendly and accommodating and also puts out a fabulous, authentic Bajan lunchtime buffet.  OK Bradley, here we go…fried flying fish, macaroni pie, chicken curry, pumpkin fritters, cou cou, pudding and souse, garden salad, peas & rice.  Wow!  What a spread – and he does this every day!  And, Walter will deliver our pizza.  Bonus… whether we stop in before going home at night and order in person, or call in an order from “home”.

The tell-tale sign of really good Bajan cooking is the number of locals it attracts.  Walter packs the place every lunch time.

Our other friends, Gina and Martin Field, own and operate The Ackee Tree.  Gina is an amazing chef.  If you visit my Facebook page,  http://www.facebook.com/sandra.meers?ref=ts&fref=ts  you will often see posts from her, and often an indication of the Friday Lunch Specials, and sometimes a copy of her menu - and, no, Bradley, you cannot order take-out from Canada!  They’re our friends and we can’t even get take-away from here!  Oh, if we could!!!!  Martin and Gina were once participants and hosts of the Friday night Limes…Martin the bartender, and oft-times the entertainment; Gina, the Chef.  Those were REALLY good times.  Theirs is an interesting story…maybe one of them would tell it here in this blog.  The Ackee Tree / Blue Bench was located on the road just behind our apartment (the main road to “town”, Bridgetown, The Country’s capital)…it is now located down at the bottom of our road and around the corner, just a bit.  I know their establishment is excellent with great food, and I can recommend it unconditionally, because I know Gina’s cooking.  We’ll be regulars when we return to the island.  My personal favourite in her repertoire is something called Doubles – curried channa sandwiched between two little circles of fried dough They’re wrapped in waxed paper and eaten out of hand. Scrumptious!!  They’re time-consuming to make, so they might not be available all the time.

 You are, no doubt learning that in my life the name attached to something may not completely and totally describe the object.  Remember this when reading, and participating in, my blog!  And my blog may not be a blog in its most recognizable form, but it allows me to pursue my writing, and share my experiences with you all.  Just to warn you, Macaroni Pie isn’t really pie, as we have come to know pie.  Flying Fish don’t actually fly, but Paradise Pizza IS, in fact, my version of Paradise!  The Ackee Tree is a restaurant named after the tree.  A lime, as I know it, refers to both the green citrus fruit and a party…I like the party version best!

Oh, the poor little flying fish,  It’s one of the BEST kinds of fish I’ve EVER had. Wish you all could try it!!  He doesn’t really fly, but, when being chased by other, bigger species, he gets his little fins going so fast that when he breaks the top of the water, he and his buddies appear to be flying across the top of the sea!  Incredibly, at the moment he breaks the water, he can be going speeds of up to 30 /mph. Only then to be caught by a fisherman and turned into a “cutter” ( sandwich) for yours truly, complete with mayo and Lottie’s. If you see an entire school “flying” across the water, it looks as though someone threw a handful of diamonds sparkling in the sun!  It is truly a sight to behold. Sparkling blue Caribbean water as a backdrop to sparkling flying fish.        
Stay healthy and safe!

Sandra

                                                                                                                                                                                     

What’s in a Name?

     I suppose you’ve been thinking, “What’s with that Blog name? Sure, it ties in nicely with my passion for cooking But, it’s not that!!! For those who may not know, a Blog is the name given to a Web Log, generally written by an individual or individuals writing and /or commenting on specific topics. But, for me it’s not just the topics I write about, but how I ended up being able to do such writing and commenting, either on my web log or others’.   But, I am the woman you’ve been introduced to through this Blog largely because of my father. And, no, he has not passed… he’s still teaching my sister and I from lessons he has learned (mostly, the hard way, I might add) and, we’re still learning; The learning in our family just never seems to end, I should and am grateful for that. He also has a beautiful grandson (who’s more like me than my sister, his mother), and then he has his three three great-grandsons to whom he can continue to pass along his “hard-learned” wisdom and you can take the word wisdom quite literally. 

Dad has always said to me, “Can’t you learn from me? I’ve been through it” I guess you can see how that cycle goes. Goodness, my little boys have quite a trip on their hands! My dad is a very wise man. And THIS is where the phrase comes in.
Throughout my life, thus far I’ve insisted on doing absolutely everything my way,  which Dad always says is the hard way, Why don’t I always know that before I start something??

            He loves to remind me how I constantly “get myself “ out of the frying pan, only to find myself right, smack dab in the middle of the blazing fire So, it begs the question, can I start better learning practices now as I’m getting older?  In some ways, I hope not, because I’ll miss half the fun!! And, have far less to share with all of you.

Seriously?... You can’t expect me to teach them, can you?  I’M STILL LEARNING! So, when any of them make the giant leap Out of the Fryingpan, I’ll be right there in the fire waiting on them ( haha… See what I did there?)  Or perhaps, they’ll all choose to listen to Dad the first time around, Yeah, Right!!

My dad is a very wise man. And THIS is where the phrase comes in.                                                                          Stay healthy and safe!                                                                 Sandra

OF THANKSGIVINGS PAST AND PRESENT

Another Thanksgiving has come and gone, leaving in its wake one bare-bones,skinny bird, and several not-quite-so-skinny over-stuffed revelers, at least in this family.

I love the anticipation of thanksgiving almost more than the day itself… getting together any recipes that will be needed, and getting family members to decide where they plan to mark the day, and. by that, I mean with whom they plan to stuff themselves, because, it seems to be a traditional requirement, You MUST leave the table, having eaten so much you’re in pain!

I’ve just got to share Stephanie’s wonderful method for cooking squash. It’s a brilliant, no-fuss affair that I wish I had have thought of first… No peeling, no wrestling with the thing, just cut out the top, as you would to carve a pumpkin, cut a small bit off the bottom, so it sits up straight, scoop out the seeds and gunk ( is there a more appropriate word to describe that slimy stuff!!?) inside. Put some butter in the cavity (how much depends on your taste, sprinkle in a little brown sugar. Set the lid back on lightly. Put the whole squash in the microwave. Cook on high for 10-12 minutes, and Voila! Squash is ready to be scooped out and served, in an almost mashed condition, complete with butter and brown sugar… it’s a method that takes squash from holiday dinner to weekday dinner!!

Well as for the aforementioned Holiday dinner requirements, Check, check, check and check, Our youngest daughter, her boyfriend, Kent, and myself have all met that seasonal requirement, a relatively small group for this house.

One daughter, a boyfriend and three young grandsons doing the holiday elsewhere this year… accounts for the massive amount of turkey left over, and, we all know what that means, But, Oh, well, better to celebrate with some than none. I prefer to have a houseful, no matter the confusion and “mess” to clean up. We can always recruit a couple of sous-chefs and dish washers. Mind you , things were much simpler when I was on two feet and using two hands, especially keeping young grandsons in order!!

There have been Thanksgivings and even Christmases that Kent and I have had dinner with only ourselves at the table, sadder times I don’t dwell on, Well, you know how family dynamics can be I just try to take the happy times when they come and be grateful for that blessing. There’s the one we spent alone, and another which we would have spent alone and apart, but, I had been graciously

permitted a weekend “pass” from the Rehab center following my stroke. I likely don’t need to explain how happy that celebration was!

There is one memorable Thanksgiving when I was only a small child, but, which

my dad won’t let be forgotten and we all laugh quite heartily upon being reminded.  My mother had worked very hard to put the meal together for her two young daughters and husband. Mom, I know, was trying to create memories for her children to take into adulthood, I know my eyes were sparkling at the holiday crackers we’d get to pull open, and perhaps we’d get a crown-shaped hat to wear for the entire dinner!  The table looked as festive as if it was out of Ladies Home Journal or Chatelaine, festive and beautiful, yet simple and tasteful, reflecting the rather meagre upbringing in an outport in depression era / pre-war Newfoundland as we all sat down to Thanksgiving Dinner.  Everything in its place: Turkey, squash, Brussels sprouts, dressing (as Mom always called stuffing (probably not liking the implicated image of the word “stuffing”), when suddenly, much to Mom’s horror, and Dad’s chagrin it was noticed There were NO

potatoes!

My dad is first-generation British immigrant, brought up as a farm boy in B.C.

Potatoes were, and still ARE, de rigueur for most meals, and especially holiday meals.  Will Mom ever be allowed to forget this faux pas? Not likely, but therein lay the life-long memory holiday dinner (not quite likely what she was going for, but memories, nonetheless)!

Stay healthy and safe!

Sandra

 

 

I'M BACK... WITH BIRTHDAY THOUGHTS

            Well here I stand, staring down my life’s timeline, squarely into the steely eyes of my half-century celebration. To be honest, I haven’t been beating myself up about the whole thing. Well no point in belabouring the point … it’s here and from what I do know, isn’t going anywhere.

            My other “significant” birthdays came and went with little or no notice. But so much has happened since I turned 40!  So much I’ve learned about life and how important it is to celebrate the people and events in our lives, how strong we can be when called to the task.  I’ll honestly tell you, I fairly kicked and screamed my way out of the Kentville hospital, and then out of Rehab! Looking back, I see how easy it might have been to sit back and let my life continue without me!

        I’m sure most of you have set about nodding your heads… and, what I’ve said certainly isn’t news! But, there is a burning passion in some of us that makes us WANT to participate in our own lives. I guess I have what my dad calls his British stubbornness! Or is it spunk? It doesn’t really matter what you call it, you either have it or you don’t.

         But, sometimes the tedium of it all threatens to swallow me whole! Pedal, pedal, pedal, until I get to 3 miles… is anyone aware how HARD it is to count out those squats? Down and up for one… I think you get it. Then, intentionally wearing clothes with buttons or zippers to learn that again, because your Halifax therapist warned you that you’d better choose clothing without those fasteners because you’d never be able to accomplish either on your own. Yet, Here I sit with a beautiful blouse on that my mom gave me, with six buttons on it … DONE up by ME, I might add.

                                                                               

           The truth of it is, in just the blink of an eye, your life can do a u-turn, forcing you to take stock and decide how best to deal with it… do you do nothing and sit out the rest of what could otherwise be an exciting life? Or do you grasp what’s left as tightly as possible and prove to yourself what you’re made of? Sorry, if you’re thinking I’m talking of the rest of my life as something I might want to cast aside. Actually, I already acknowledge I had a brief interruption in life, but, it really is quite a rewarding life. I’m discovering talents and interests I didn’t know I had… and may never have otherwise  discovered! 

            

             I do know for sure that right now I CANNOT walk in heels (that is, YET!!) I am still cooking… maybe not as quickly or as efficiently. I CAN and DO clean up after myself.

            Of course, as we move through the various phases of our lives many of us find ourselves  re-examining our lives, perhaps a new career, a new partner and such. And while I navigate those waters, after suffering serious trauma to my body and my brain, I find I’m looking more at the positivity than at the negativity, more so maybe than some others who’ve not experienced trauma. Don’t get me wrong!  I certainly have my dark times, sometimes hours, sometimes days. I’m sure many of you have experienced the same, I try very hard to shake myself back to reality (and I know it likely sounds morbid),  but I take stock of those who are much worse off than myself.  It truly makes me examine all the blessings I have had bestowed on me… If it wasn’t in these 50 years, than when? So there it is - 50 years of blessings and one “interruption.”            

  
          So I’ve lived  half a century… and BOY HAVE I LIVED!!

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          For me, a huge part of my recovery, emotionally, physically and educationally, has been the writing this blog and the friends I have made through it!  Thank you all!

Stay healthy and safe!

Sandra

Bajan recipes, music, life...

Bajan music by The Merrymen

Well, that would just be me… to tempt you so with a delicious green seasoning but forget to give you the recipe… Did no one notice?  Or just not care or even want the recipe? I’ll give it to you any way and you’ll find yourself using it again and again in a variety of ways It’s such a versatile mixture, just great with fish as it with chicken and beef…If you’re looking for ideas, let me know and I’ll pass some along. As I’ve said it is used in many ways by the Bajans.

           You know, just relating this information to you puts me right back there, When the sun shines here, my imagination takes me there, walking down the road from our apartment, greeting neighbors along the way, sometimes dodging a skate boarder and making room for the vehicles.  As if I’m taking up the entire road!  Most Bajans drive very fast, preferring their half in the middle!  Aside from the obvious sun, beaches, food and booze, Barbados is steeped in history and tradition I won’t delve into that, now, because that information is easily accessible.  But, if there’s anything related to the delectable food, I will pass it along as a “tasty nugget” of information.  It’s a very cosmopolitan country, holding tight to its roots, while reveling in the advances of modern technology.

           As I’ve mentioned before, We rent an apartment in a thriving residential, entertainment-dense area of the southern part of the island, commonly referred to as the south coast, but, we eat many of our meals in-house, frequently enjoying home-cooked food with friends when going to  their homes.

            We do, by times go to one of the many restaurants, rum shops (small bars, serving the obvious – rum, both by the bottle and as a mixed drink, and often food, as well) and pubs, concentrated in and around the south coast. And, all have one, sometimes two happy hours each day… wouldn’t want to miss that!

Bajan Green Seasoning

             As is the case with so many chefs, Chef Dale doesn’t give any amounts, so, my advice is to start with two large onions, finely chopped, or throw them in the food processor and use a handful of chives or the green tops of one bunch of green onions, hot peppers, two reasonably hot, hot peppers, if you want to be authentic, use habaneros What are also known as Scotch Bonnet Peppers, a couple of grinds of freshly ground black pepper, a little salt, and a clove or two of fresh garlic , a little lemon juice. For consistency. And a shake or two of white pepper, if you don’t have it, don’t worry, it’ll be fine with the other pepper flavors!

            At most food establishments, my first menu choice is always Macaroni Pie, A Bajan riff on our Mac and Cheese, A fine example of the popular home-style dish considered a staple in most homes on the island comes from our waitress at The Blue Horizon hotel It is her family recipe, passed down through the generations until it reached my hands. I keep her hand-written copy taped to the inside front cover of my favourite “go to” Bajan cookbook  It is my #1 fave dish in Barbados, especially when paired with a flying fish “cutter”, Bajan terminology for sandwich. I make a couple of changes, depending on the season I’m making it in.

            Cook enough macaroni for those you’re serving Just judge the amount like you always  have to do, pretend you’ve been doing it for decades like I do, in boiling, salted water. One major component making Macaroni Pie different from its northern cousin is the use of imported Australian Cheddar, which is especially delicious Drain the cooked macaroni. And, in a separate bowl, mix a couple of lightly-beaten eggs,( again, the rest of the amounts of the remaining  ingredients will have to be guestimated, depending on the amount of cooked macaroni you have,). A little splash of milk ingredients will vary depending on the amount of cooked macaroni you have)a generous handful of finely diced sweet green peppers, a couple of good handfuls of cheese, cheddar would be fine, as would a combination of other cheeses, Fontina, cheddar and  Provolone, I sometimes use a bit of Parmesan, Asiago or Romano, if I happen to have some. Add a little salt and pepper, a couple of big squirts or glugs  of ketchup and about 1 tsp of your recently-made green seasoning (Please take note : I’m using some precise cooking terminology here, So, read carefully!!!) add a handful of finely chopped onion.. Combine this mixture with the drained, cooled macaroni. Pour into casserole dish, top with extra grated cheese and bake at 350F till golden and bubbly. ENJOY!!

Stay healthy and safe!
Sandra

MORE INSTALLMENTS

            I say I come here for the sun, sand, relaxation and the friendly people…. And while those attributes certainly weigh in heavily on anyone’s decision for a “sun” destination, who am I kidding?  It’s THE FOOD!!!!!

Maybe it’s because I’m thousands of miles away from home, maybe it’s the heat, or, maybe it’s just because these people can COOK! I know, too, that, sometimes, because of the unfamiliar ingredients, my friends can’t understand my liking for this “foreign” food. But that unfamiliarity is precisely what attracts me… not so much the high-end restaurant dishes, but the dishes and meals the everyday folks enjoy are what I want to experience.

            I sampled  a delightful chocolate number last week, sort of like cheesecake, but, firmer in texture. With a ton of chopped nuts and a sprinkling of fresh coconut all relaxing dreamily  in a pool of decadent chocolate sauce…Heavenly!!  I didn’t manage to con the chef out of his recipe, though.  He was a crafty one, caught on to me right away!

TO MARKET TO MARKET, TO FISH MARKET WE GO.  This place is really the place to get the freshest of the Caribbean Sea’s bounty. Brightly painted fishing boats (No, I wouldn’t venture out into the high seas in one of them!!) line up on the strip of bright, white sand beach at Oistins, bringing in the day’s catch. No chilly North Atlantic wind blowing here, just a refreshing trade wind.

                                 

The area set aside as the fish market is open air, of course.  The long tables are separated by stall-like walls (not so different from markets around the world).Word to the wise, though choose your place in line very carefully as things can get quite competitive when it comes to the fish heads, bones and scraps, as literally nothing goes to waste in this tiny Caribbean island. Thankfully, there are very few closed in buildings here in Barbados.

Oistin’s fish Market by day. In those very market stalls, fisherwomen prepare the catch for sale.

            It was in the small village of Oistins, several years ago where I first found out, that Bajans (the term the island’s people use to refer to themselves), particularly Bajan women, DO NOT! like to be photographed. I finally found one fisherlady who agreed to pose. Even though she’d agreed a picture. This one truly encompassed the age-old adage that a “picture is worth a thousand words”.  By the look on her face, I would say a thousand words wouldn’t be enough!!

                                    

             Oistins Fish Market Oistins Fish Fry by night, when the entire area  transforms into a carnival-like atmosphere, bright, decorative lights replace the sun, chart-topping reggae and rap replace steel pan tunes In those very market stalls some of those same fisherladies become chefs “extraordinaire”, serving up fresh fish, chicken and steaks hot out of deep oil boiling away in huge cast iron pots reminiscent of cauldrons, heating over white-hot hard-wood fires, complete with sides of Macaroni Pie (similar to our Mac and Cheese, or coucou, a Bajan “grits-like” dish. A special treat I indulge in all too often when I’m here is Fish Cakes They are deep fried salt fish balls with a distinct spicy heat provided by a “Green Seasoning” mixture of hot peppers and various green herbs, similar in heat to Jamaican Jerk Seasoning There are as many versions of this special recipe for green seasoning as there are cooks in Barbados I scored a great one from our chef-friend, and Kent’s Karaoke partner, Chef Dale Knight. I also scored a gallon-size jug of the valuable stuff of it  from the sister of our apartment building’s manager. I re-packaged the entire gallon when I got it home, using it sparingly and sharing it with friends and family  It was here in Oistins that I learned another valuable people lesson. When you purchase from one vendor, you are considered a faithful customer, never to eat another vendor’s food! (I’m serious!!! And they remember, found that out too!) I didn’t know customer loyalty could be cut-throat… I know better, now!!

                                      

Ideas for dinner—a la Julie and Julia with "How to be a domestic Goddess” by Nigella Lawson.

That movie, by the way, is an excellent one, not only for foodies, but for movie buffs, as well in general .. and surprise for me!!!, a cookbook that was given to me while in rehab in 2009 proves to be a real gem. I collect cookbooks and was thrilled with this one, by Julia Childs and Simone Beck… come to find out it’s the very book the movie “Julie and Julia was based on.

I’m flipping through the pages now: Cake as the entrée? (oh, right, I did say we eat very healthfully, However, some habits learned in university are hard broken!

There will be an idea somewhere there Muscat Mascarpone Cake , sounds like supper to me! H ha ha, muscat- grapes-fruit; mascarpone – cheese – dairy; cake – flour – grain. I can rationalize almost any thing into one of the food groups. You can test me if you like. The only food group not covered is Chocolate!

 I know a certain AVR man who swears his wife insists chocolate is a food group unto itself. No names mentioned, but you know who you are! perhaps, it doesn’t pay to let me into anyone’s past. Remember the Karaoke introductions?, eh Len? (I definitely like her thinking), or perhaps wine and cheese party - maybe we’ll skip supper tonight. As for the wine and chocolate: both are now considered heart-healthy given the right kinds, and always in moderation for both (I think).  I was at a conference at the Westin in Halifax a couple of years ago.  It’s a beautiful hotel with all the amenities.  In an attempt to heighten “after-five” traffic in the Lounge, the hotel hosted several special events, one of which was a wine and chocolate pairing sampling. (Lots of really good dark, dark chocolate, -- my favourite). I’ve had the privilege of being a guest at some of the most beautiful hotels in Canada and I do recommend a stay at the Halifax Westin. Make a mini-vacation of it in the Summer, and take in the activities at the waterfront.  Kent and I enjoyed a tour of the Corrvette docked there (I don’t recommend wearing heals for that tour, though. The ladders are somewhat tricky!!).

This night will be a test.  Kent isn’t the most adventurous when it comes to his meals.  Finally, I can hear you all saying, a recipe. Okay, this started out as a Spanish Torta, but, turned into an Italian Fritata. I didn’t have any chorizo sausage (A Spanish pork sausage, seasoned highly with paprika, and serious hints of garlic). Growing up we would often have breakfast for supper, and I love it but, it’s not something Kent favours … we must entice him to be a little more outgoing in this department This recipe was inspired by an episode of The Food Network’s “Jamie at Home”.

For the two of us, I used two Italian sausages, cut into bite-size chunks (if the fridge had had chorizo in it, I would have used a similar quantity, two med. russet potatoes, also chopped into bite size chunks, eight eggs, mixed lightly in a bowl.. Add a generous handful of cilantro, which, for those of you who haven’t had it  is a very strong herb, which I happen to love. And have ever since I discovered it as the defining flavour in salsa (I remember telling a friend at the time it’s the cilantro that IS Salsa).

As you continue with my blogs, You will likely say to yourself, “What food doesn’t this girl love?” And, you know what?  There are precious few.  You can substitute flatleaf parsley, but the flavour won’t be as distinctive. Heat about a tablespoon of oil in a frying pan.  Fry, (ok you got me, consider that a point, my Anna!!!) stirring frequently, until potatoes are golden brown. (watch that they don’t burn, the paprika gives the potato a nice colour).  Although, Kent denies being a meat and potatoes only man, he really is!  This dish sorta fits the bill, and he loved it, by the way .We had frozen mixed veggies with it, but, it would be superb with a salad or steamed asparagus or fiddleheads, another wonderful vegetable that we indulge in when we can get them.

If you’re using the chorizo, omit paprika from this recipe. There is sufficient in the chorizo paprika from that will leach out into the oil and give the potatoes. and the entire dish quite a commandingcolour.

Now to address a request from one of my followers: Here it comes, Donna, –  Ahhh Spring fair spring, Oh, it’s Summer, now.  But, there’s still time for my all-time favourite vegetable: asparagus.  When single and living alone, I would often sneak some from my neighbour’s patch. He always caught me, but never stopped me. I think, maybe, he thought if I ate it all, he wouldn’t be subjected to it, (or maybe, it was his way of thanking me for the endless games of crib I would play with him). Actually that man, I would find out, was Kent’s father, who would eat any green plant including dandelion and marsh greens. I’ve never had either, but am pretty sure I would like them, too!  Here’s how to make my favourite meal with asparagus It is  a  kind of open-faced asparagus sandwich.  Lightly steam a bunch, don’t be stingy now. Meanwhile make a plain, white sauce, Then, add a chopped hard-boiled egg (which I kept on hand for on-the-run snacking And  I was constantly “on-the-running”. Toast, then, liberally butter a piece of whole grain country or sourdough bread.  Drain, then pat dry the asparagus. Transfer to the bread and cover with the sauce. There are people who like only hollandaise sauce with their asparagus but, trust me, this is delicious!!

Many years later, Kent and I would buy and move into his father’s home …and that luscious asparagus patch was mine, all mine (he he he!). As fate would have it, though, by then we would have the restaurant and rarely ate at home. I did share my coveted little goodies with patrons until there were none of the little green spears left! The rolled asparagus sandwich is a party regular for one of my nurses. I love them, too. Typically, you take a piece of white sandwich bread sans crusts, butter it, then roll up an asparagus spear and place on sandwich platter. My version sees a piece of country-style whole-grain rye bread spread with s light skim of butter and good store-bought or homemade mayonnaise ( the sandwich won’t taste as good with the salad-type dressing, such as the popular Miracle Whip. Top a piece or two (depending on its dimensions) of Speck, prosciutto, or good deli ham. Top that with a thin skim of grainy, whole grain mustard. Roll up the asparagus in the bread. At this point, you can place it with the rest of the sandwiches ,or carefully slice the roll crosswise with a serrated knife, making little asparagus discs, and put the cute little sandwiches with the others on the platter.

   I would love to hear about your version of this party sandwich staple!!! This hot, bright sun is making me home sick for Barbados, our backyard fruit trees, Mrs. Brown, our apartment property manager, our friends and the food, yeah , the food.  I’d love to share some of all the things I love about this Caribbean Island with you…. Well, maybe I can.