I am such a fan of green lip mussels! They are the perfect light addition to any occasion, as an appetizer or as a meal itself. Whenever we have friends over, it is not uncommon for me to make a bowl of this simple seafood that when properly complimented can prove to be anything but! Visually, its beautiful, green-blue, iridescent shell is reminiscent of every island beach I know. Somehow sun and sea and sky always seem to infuse their colors into every island food and flavor. Read More
When I think of the word Vanilla, the word warm walks into my mind and sits right next to it.
Vanilla is anything but just vanilla.Try various types of vanilla, and you can taste that each kind is just slightly different. With each taste, other words like spicy, bold, or mild will join the vanilla table in your mind. Read More
There is something to be said about life on an island. When you are raised in unapologetic beauty and history, it is easy to take both for granted after a time. In living here for most of my life, I find that there are still places waiting to be discovered and experienced. One of those places is the Carl and Marie Lawaetz Museum in Frederiksted.
So it seems that my feet have finally touched the ground long enough to post this link to the Huffington Post’s selection of The Baked St. Croix on its website as one of its April Impressives!! Check it out! 🙂
The human tongue can perceive four distinct tastes– Sweet, Sour, Salty, and Bitter. This drink manages to capture the first three, and invents a new fourth: AWESOME!! Read More
Become curious about food! Not just the ones you know and love, but the full spectrum of flavor. One of the things I enjoy doing is going down an isle in the grocery store that I would usually not browse. The other day, I found myself in the “Middle Eastern” isle at our local grocery store. Flavors like rosewater, pomegranate molasses, shwama, and zatar, all jumped off the shelf competing for my attention. I have never worked with some of those flavors, but decided to buy a bottle of zatar. It is a type of thyme. Try something new! The kitchen will reward your effort and your curiosity!
One of my favorite drinks on the island is named after the Sorrel plant! A deep crimson, succulent, thistled-flower that when boiled becomes a true elixir. A vivacious and alive flower that adores the sun and flourishes easily around the island. It reminds you with each sip that you are drinking in nature’s reflection of sun, water, and earth.
Sorrel is traditionally served as a Christmas drink. However, it is easily enjoyed year round, as the flowers are available. I infuse mine with wild local honey to match the flowery undertones of the sorrel. Feel free to sweeten yours to taste. The spices and flavorings are nicely balanced in this scarlet drink. This recipe is for a relatively small batch, so double or triple it to serve more people.
Everyone has their own version, this is mine.
The papaya is probably the most perfect fruit! Look at that perfect star nature gave it, as some kind of natural approval of its importance. It grows easily in the island sun, and its scent just tempts you to find something wonderful to do with it. The local birds love it too. On the island, it is a huge competition between man and beast, as to who will get the first bite (or peck) of this sweet fruit! In the day time the Thrush Bird attacks, and at night the Fruit Bats take their turn. Its the lucky person who can harvest it at just the right moment! Read More
If there was a definition of a “hearty soup”, it would be in the dictionary in a bowl featuring this soup. Here is my twist on a local favorite, Red Peas Soup (it’s actually made from red kidney beans)! If you are Crucian, or grew up in the Virgin Islands, you know the comfort of a steaming hot bowl of red bean soup with cornmeal dumplings. Yes, even on a hot day! Read More
