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4 (More) Things to Taste in Jamaica

I am home, and in true Central New York fashion it is a bitterly cold and miserably cloudy day. At least I have my memories to carry me through till the spring, including great memories of Jamaican cuisine. 209 more words

Food

Denise N. Fyffe, Editor in Chief reblogged this on THE ISLAND JOURNAL and commented:

Jamaica certainly fascinates many visitors to our shores; not only the music and culture, but our food and customs as well. Check out OK Namaste's report on their visit to Jamaica. Re-blogged from OK Namaste: I am home, and in true Central New York fashion it is a bitterly cold and miserably cloudy day. At least I have my memories to carry me through till the spring, including great memories of Jamaican cuisine. [caption id="" align="aligncenter" width="265"]Jamaican gizzada Jamaican gizzada[/caption] 1. Gizzada A little cookie with a very sweet crust (almost like shortbread) filled with spiced coconut. I am glad that I was around many people when these appeared at a Reggae Night buffet, because if I were away from judging eyes I could have easily consumed ten. [caption id="" align="aligncenter" width="292"]Jamaican Coconut Pumpkin Soup Jamaican Coconut Pumpkin Soup[/caption] 2. Coconut Pumpkin Soup A simple, creamy, buttery delight that clings to your spoon. [caption id="" align="aligncenter" width="292"]Jamaican Curry Goat Jamaican Curry Goat[/caption] 3. Curry Goat I know I already posted about this dish, but I loved it so much I ordered it three times on vacation, so I thought it needed another mention. What are the chances I’ll find goat in the butcher fridge  at my local Wegman’s? [caption id="" align="aligncenter" width="278"]Jamaican Jerk Chicken Jamaican Jerk Chicken[/caption] 4. Jerk Chicken Of course. This is a basket I ate after ziplining through the forest. The chef grilled the chicken in a tent beside a jungle river, then hacked the thigh into three pieces with a machete right in front of my eyes. I had a very nice thrill that I was experiencing something highly authentic, although considering the fact that I was surrounded by tourists in water shoes in retrospect I’m not so sure. This particular jerk was served with hush puppies and extra jerk sauce on the side, which I wish I would have photographed because it was delicious.

Ten things I learned at the Festival of Faith and Writing

The Festival of Faith and Writing is over for another two years. I’m off to Chicago in the morning with an enormous bag of recently purchased books and the feeling that I’ve just been steamrollered with words. 268 more words

Other Writers

Recipe of the Day: Jamaican Bread Pudding with Sorrel Sauce

We all love a good bread pudding, it is a yummy snack that can be had anytime of day. Today we give you a great bread recipe with something that is distinctly Jamaican, sorrel. 216 more words

Jamaica

Denise N. Fyffe, Editor in Chief reblogged this on THE ISLAND JOURNAL and commented:

[caption id="attachment_4303" align="alignright" width="240"]Jamaican Bread Pudding with Sorrel Sauce Jamaican Bread Pudding with Sorrel Sauce[/caption] We all love a good bread pudding, it is a yummy snack that can be had anytime of day. Today we give you a great bread recipe with something that is distinctly Jamaican, sorrel. Check out the recipe below. Preparation time: 20m Cooking time: 35m

Ingredients

For 8 people ()
  • 2 1/4 cup milk
  • 4 medium eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon powder
  • 1/2 tablespoon vanilla essence
  • 1/8 teaspoon nutmeg
  • 6 slices whole wheat bread, cut in cubes
  • 1/8 cup Margarine
  • 1/4 cup brown sugar
  • 1 tablespoon light corn syrup
  • 1 cup strong brewed sorrel
  • 1/8 cup sorrel calyxes (sepals) chopped in large pieces

Directions

  1.  In a large mixing bowl whisk together milk, eggs, granulated sugar, cinnamon powder, vanilla and nutmeg.
  2. Arrange bread cubes in a 2 quart baking dish and pour on the egg mixture and leave to stand for 10-15 minutes.
  3. Bake in a preheated oven at 180°C/350°F for 35-40 minutes. Areas near the center will appear soft but set. TO MAKE SORREL SAUCE:
  4. Melt Grace Hello Margarine in a sauce pan, add sugar and light corn syrup and mix until the sugar granules are dissolved.  Pour in the brewed sorrel and boil until it becomes syrupy.
  5. Remove from heat and stir in the sorrel calyxes (sepals).NOTE: Serve sauce over bread pudding. Recipe Note:  6-8 slices of bread may be used.

Flesh and Excess: On Underground Film by Jack Sargeant

Flesh and Excess: On Underground Film by Jack Sargeant Jack Sargeant’s new book, Flesh and Excess: On Underground Film 700 more words
R J Dent

Free Flash Fiction, or Horrifying Horoscope? #writing #bizarro

As a horror writer who has a teasing, tangential relationship to the zodiac signs, I can’t help but be titillated (one of my favorite words, FYI) by any horoscope parody/perversion. 84 more words

One Pot Coq au Vin with Garlic Mashed Potatoes

I found this recipe on a great blog called Half Baked Harvest a couple years ago and it has become on of our favorite wintery meals (we made this back in the beginning of March before the 80 degree weather started). 403 more words

Other Writers

On meeting your heroes and not being an idiot.

I don’t have the best track record with meeting famous people I greatly admire. There was that one time I talked to Jon Snow for almost half an hour before I realised he wasn’t my friend Heather’s dad and that it was the TV I recognised him from, rather than Heather’s living room. 911 more words

Happenings