I just reviewed my last post. My Father died about 3 months after my last post. Life has changed so much since then.
Looking back at my previous posts things are a little different and some things are still the same.
Still with my boyfriend.
I graduated with B.A. in film (hmmmmmmm…)
I lost 6 pounds 4 months ago and regained it working on a mad crazy production
I am working out to lose the 10lbs AGAIN!
I cut off all of my hair this monday passed
I am switching lanes
My dad is in the hospital
Life goes on and it will all work out in the end.
Still feel sad but I know God knows what is going on. always
A colourful, flavourful, healthier alternative to the classic English fry-up from Bill’s Café, Restaurant and Store
4 slices good bread, toasted
4 tomato halves, grilled or roasted
180g flat mushrooms, lightly coated in oil and grilled or roasted
4 poached eggs
Salt and coarsely ground black pepper
Drizzle of sweet chilli sauce
Basil leaves (optional)
Starting with the toast layer on the ingredients, finishing with the poached egg and a few good grindings of salt and pepper. Add a drizzle of sweet chilli sauce and, if you have them, some basil leaves to garnish.
Recipe from Bill’s Covent Garden, Lewes, Brighton and Reading
This is what mango chow looks like for all those unaware. My dad made this chow that was truly delectable this week. I happened to see a couple guys selling chow around T&T this week too but I was rushing about and I could not stop to take a picture unless I was prepared to get cussed out by my fellow drivers. A homestyle chow (tha best) a half ripe mango is needed with vinegar, salt, Chadon Beni(cilantro) pepper, garlica little water and black pepper.
Next I will take a picture of the beloved chadon beni a seasoning that fares well in our seafood and other Trini dishes.
Never miss an opportunity to make others happy, even if you have to leave them alone in order to do it. ~Author Unknown
An aspect of truly loving is to let go. So many times we love and hold on and strangle the thing we think we need to death, when in fact letting go is the option that gives air to both. It may be a relationship, it may be a situation that is just not for you, it may be just a material thing. Whatever it is, step back and see the thing for what it is!! If you must you will know in your heart if you truly need to let it go.
A quote that can be applied to so much more
Love to all
It’s mango season in Trinidad and they are starting to drop. I have a Julie mango tree in my yard. yay! the Julie are are a coveted type of mango along with the Starch Mango (which I don’t like- waaaay to stringy, and gets up all in your teeth, bleh!). Anyway, mangoes make great chow – a blend of salt, vinegar, onions, pepper (habaneros), chadon beni (a type of local cilantro) and whatever you like. You can find guys on the highways in Trini selling bags of chow. Trini’s will make a chow out of any fruit. I will try to post a picture of the chow and the dudes on the highway.
It’s 4:50a.m. Trinidad. There are birds chirping. The sun is going to make a full show in about half an hour or less. I am here. I am a little mad and a little worried about my life. I am mostly annoyed that I am up at this hour. Won’t say why, it’s complicated. But everything works out eventually. Right? My blog so far is a structured as my life. (smile) . I just want something better for myself. I don’t know why I have allowed fear to cripple action.
So this is where I am at 5a.m. I know I have to do something and i will.
The Italians call this ‘pan bagnat’ – a loaf hollowed out and stuffed with grilled vegetables, herbs and creamy mozzarella. Take it on a picnic or serve it up for an indulgent lunch.
Takes 50 minutes to make, plus marinating and pressing
1 small red pepper, quartered and deseeded
1 small yellow pepper, quartered and deseeded
2 small courgettes, diagonally sliced
2 portabella mushrooms, halved
1 small aubergine, sliced lengthways
5 tbsp good-quality olive oil
Splash red wine vinegar
1 garlic clove, crushed
Large handful fresh basil leaves
Large round day-old crusty loaf
3 tbsp black olive tapenade
2 x 125g tubs buffalo mozzarella, drained
How to make Italian picnic loaf
1. Preheat the grill to high. Put the vegetables into a large bowl, drizzle with 4 tablespoons olive oil and season to taste. Toss together, then lay half in a single layer on a wire rack resting on a baking tray. Place directly under the hot grill and cook for 4-5 minutes each side or until just tender and lightly charred. Set aside in a bowl. Repeat with the remaining vegetables.
2. Mix the remaining oil, vinegar and garlic and toss through the vegetables with half the basil leaves and some seasoning. Leave to marinate for 2 hours, stirring halfway. (Angela Hartnett’s tip: Leave out any vegetable you don’t like and up the quantity of another in its place. You could also add anchovies.)
3. Cut the top third off the loaf to create a lid and base. Using your fingers, scoop out the soft bread from the base, leaving a 2-3cm shell near the crust – it’s important the shell isn’t too thin, otherwise it won’t stay crisp once filled. Repeat with the lid. (Angela Hartnett’s tip: Whizz up the soft bread from inside the loaf to make breadcrumbs and freeze to use another time.)
4. Using a spoon, spread 2 tablespoons of the tapenade in the base of the hollowed-out bread. Spread the rest in the lid.
5. Slice the mozzarella and pat dry with kitchen paper. Tip the drained vegetables onto plenty of kitchen paper and also pat dry thoroughly – this is really important, as wet vegetables will cause the bread shell to turn soggy. Start layering the mozzarella and vegetables (except the mushrooms) in the base, seasoning and scattering with the remaining basil leaves, freshly torn, as you go. Slice the mushrooms, pat dry with kitchen paper and lay them in the lid.
6. Put the lid back on the loaf and wrap well in cling film. Transfer to a baking tray and place another tray on top. Weigh down with a few full jars or cans of vegetables – about 1kg in total. Set aside in a cool place for 2 hours to compress slightly. Unwrap the loaf and cut into thick slices to serve. By Angela Hartnett © delicious. magazine
Choose a fruity wine, either white or red, but make sure it is ripe and soft in style. A buttery Chardonnay would be the best white or, for reds, a plummy Chilean Merlot would go down well