Cynthia Nelson

Over the years, on the occasion of Mother’s Day, I’ve shared something of my late Mother with you – from her influence on my sense of self to the quarrels we’ve had trying to make her a perfect cup of tea.

If you have been reading me over the years, you know that I like to bake, generally, but I also bake when I want to avoid work, such as planning classes or grading assignments.

Last holiday weekend, I was thinking of a potato side dish to accompany the roast I made but didn’t want to make any of the usual – scalloped, baked, roast, or mashed potatoes; I didn’t want potato salad either.

Bless her heart, my late Mother would buy all sorts of chocolate eggs for us at Easter; small ones filled with white chocolate and a yellow-dyed colouring for the yolk and large ones with little chocolate eggs inside.

Tis the season of baking – buns, breads, and rolls, all with enriched dough and dried fruit, the most popular being Cross Buns.

If the headline confuses you, don’t let it, I’ll explain. A few years ago when I first saw the name of this dish on social media, I tilted my head to one side in confusion.

It is the third week of Lent – the 40-day period leading up to Easter.

It’s hot and sour with a hint of sweetness. This is Passion Fruit Dhal.

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.

Do you like Black Pudding with its signature flavour of basil that we call married-man pork?

On My Plate (OMP) is a series in which I share with you what I’m eating.

Do you think we will finally see some movement and concrete action on the food security and nutrition partnership that is being talked about between Guyana and Barbados?

Love is in the air, and it is the perfect time to begin ‘A Love Letter’ series in this the 16th year of Tastes Like Home.

One of the ways that the Bible speaks of the “breaking of bread” is that of fellowship and the sharing of a communal meal.

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you may have but are too shy to ask, or, as in many cases, questions that you do ask.

Last week I mentioned that I prep and store certain things for convenience and the cutting down on prep time to cook (especially when in a rush).

On My Plate (OMP) is a series in which I share with you what I’m eating.

Things we make with ham from Christmas after the main feast include ham bone soup, fried veggies with bits of ham, fried rice and chow mein with strips of ham and the final scraps in a pot of Cook-up Rice.

For almost 2 years now, because of the pandemic, how we shop for food, cook, and eat have changed.

We all know that Christmas is a season and while I acknowledge it as such, for me, Christmas is really the day before Christmas.