This column was written on Thursday, April 28, 2016.
I heard the following exchange on the radio today in Barbados between a moderator and a 90-year-old Barbadian woman, as they talked about people through the years who have done remarkable things for their communities without ever seeking the limelight.
Are you interested in a sauce that you can make in large batches that stores well; a sauce that can be used all year round for a variety of dishes – meat and meatless – and even serve as dip?
You can enrich your meals, reduce salt, and save money by making and using your own homemade stock.
Stock is a flavoured cooking liquid made from meat, bones, seafood, vegetables, herbs and spices cooked in water for a period of time to extract the flavour from the ingredients used.
Hi Everyone, It is hard to resist ordering French Fries when a menu lists hand-cut fries, or house fries. For me, it conjures images of my mom standing at the stove, her lone, prized, non-stick pan filled with a little more than an inch of oil, and thick, hand-cut sticks of potatoes surrounded by bubbles from the hot oil.
Hi Everyone, There is something indescribable about the combination of freshly grated coconuts, flour, sugar, a little butter, ground cinnamon, grated nutmeg and a few drops of essence, all brought together by milk or water.