This has been a week of Perfectly Imperfect, which presented me with the opportunity to allow myself some Grace. Easier said than done! I don’t consider myself to be a perfectionist however, there are some things I think worth executing perfectly (insert, every single recipe I 👩🍳). This week I had to allow myself some grace to forgive my imperfections in life and fails in the kitchen. It’s OK to make mistakes, we can learn from our mistakes in life, for me that includes mistakes made in the kitchen. What doesn’t break you, makes you stronger. Real friendships weather the test of time. Family doesn’t necessarily have to be those that are blood related, it’s the people you choose to love and those who love you. Home Is Where The Heart Is. I am a bit more than 4000 miles away from the Home where I was born and grew up🇹🇹, and about 3000 miles away from the city (Brooklyn, NY) that welcomed me into this country almost thirteen years ago and quickly became my Home, and still, I am Home for now. #upperleftusa
After a week of intense emotions, feeling less than good about myself, I realized how I felt about me was affecting all my relationships. It is extremely difficult to unlearn things you have been taught to believe about yourself. I recognized that this week and I am making a deliberate effort to start the process of unlearning words and phases repeatedly said to me over a decade ago that was meant to hurt then and still hurts today. I got myself beautiful flowers, @wanderwoodfarm fresh flowers make me feel 😁. Even though there were many recipe failures in the kitchen there’s always something to be learned. My idea for a beautiful Guava Sorrel Pepper Jelly didn’t come together as planned but now I have a delicious recipe for a Guava Sorrel Pepper Glaze (🙏Southern Exposure Family Farm for the beautiful Peppers). #buzzfeedfood#fruit#seattle#newyork#foodblogger#foodgasm#instagram#instagood#insta#instapic#instafood#foodie#foodphotography#food#foodporn#foodstagram#foodlover#foodpics#hungry#eat#photooftheday#photography#photoshoot#flowerstagram#eattherainbow#buzzfeast#islandlife#foodnetwork
Sancoche (vegetarian version). Soup perfect for any day but somehow even more perfect on a Saturday. Calypso Kitchen is not @bhamfarmersmkt today, instead we’re home enjoying some Sancoche. 😁
Earlier this week I taught a class @communityfoodcoop and we cooked Sancoche, I am always extremely happy to share recipes from my homeland Trinidad 🇹🇹, it is my little way of connecting cultures through food #foodambassador Anyway, the Sancoche was so good, I had to make it a second time 😁, and I did yesterday with some friends. Sancoche is a traditional soup popular throughout the Caribbean & Latin America. Variations of Sancoche in different countries are represented by ingredients that are available, with popular ingredients being meat, root vegetables, fresh herbs & dumplings. Both my Dad & Grammy has their own versions of Sancoche which I grew up eating, they both made it a little bit different, my Dad preferred using salted meat and my Grammy preferred using chicken in her recipe. They were both equally delicious. It was painful trying to get a picture of all the good stuff in this bowl of Sancoche as most of the ingredients melt into a delicious thick gravy that is stick to your bones good. I tried to use a mix of fresh local ingredients and traditional ingredients in this Sancoche. Ingredients are as follows, Taro Root| Taro Leaves| Yuca/Cassava| Yam| Sweet Potato | Kale| Carrots| Bell Peppers| Celery| Green Bananas| Butternut Squash| Coconut Milk| Mushrooms| Ochro| Onions| Garlic| lots of fresh Herbs & dumplings made with Green Banana & Cassava Flour. #instagram#instagood#insta#instapic#cooking#instafood#foodie#chef#foodphotography#food#foodporn#foodstagram#foodlover#foodpic#eatlocal#cheflife#dailyfoodfeed#foodblogger#foodgasm#eat#nomnom#nyc#brooklyn#eattherainbow#yummy#soup#hungry#foodie#grammys#foods
Escovitch Fish. Fried Fish served with a pickled condiment. I’ve been wanting to make this dish for a while and finally got the chance! Escovitch Fish is a popular Jamaican dish, however, I can safely say, many versions of this dish were served at my Grammy’s home during my childhood, and I am sure many other 🇹🇹 households. Fresh caught fish were delivered via the fishmonger on bicycles (yes folks, on the street where my Grammy lived the fishmonger delivered his goods on a bicycle tray) or open tray vans a few times weekly. The seafood offerings were always fresh, as the Bay was not far from Grammy’s house & the variety of fish available was never in short supply, carite, cavalli, ancho, king fish, white fish, red fish, cro cro, blue marlin, grouper, pampano, snapper...and the list goes on.. As a kid, I felt a bit queasy watching as the live seafood got prepared for meals, only a little bit though because I knew I would enjoy it when it was cooked and on my plate😁. Fresh fish were cleaned of scales and guts, heads were left on (the best part of the fish according to my dad 😋). The fish was washed with a bit of lime/lemon juice in a cold water bath for a minute then the water was drained and the fish was patted dry and ready for seasoning. As in most if not all 🇹🇹 households, seasoning is a bit more than salt & black pepper. My Grammy used a lohra & sil, which are traditional stone implements used for the preparation of spices & herbs to prepare green seasoning for marinating the fresh fish. The fish was allowed to marinate for a bit, after which it is pan fried. The spicy pickles were made with hot peppers, onions, carrots, thyme, lemon juice and vinegar. The Escovitch Fish was served with a dish of Taro Root & Cassava.