First, if I thought I didn’t need a recipe for the last Foodie Friday, I certainly don’t for this post! I’m not even MAKING anything – merely enjoying what already exists! That said, because it is so very Bahamian, so very Better Life, and so very edible, I decided to include this as a Foodie Friday post. 🙂
Second, my hearty enthusiasm for Sugar Apple is hugely significant when taken in context . . . While I try to eat plenty fruit (and vegetables), I am not a natural lover of such things,… Continue reading
And the BEST kind of lemonade, is actually more of a limemade. Bahamian style. Made from native limes (like key limes). Around here, it’s called “Switchy.” I’ve also seen it written online as “Switcher” or “Switcha.” I haven’t been able to confirm the origins of the name, although locally I’ve heard that it’s called “switchy” as in “swiss tea.”
In any event, it’s GOOD and SIMPLE and FRESH. Bahamian style. Better Life style.… Continue reading
When I first thought to do a “Foodie Friday” series – albeit not every Friday, clearly – one particular dish came to mind. However, this is not so much a meal as it is a snack.Vienna Sausages.
Yep, vienna sausages! Around here, it’s usually Libby’s brand, although Hormel is also sold in the stores I visit in the USA. Now, in my world view, vienna sausages are hardly considered a delicacy, much less something one would boast about eating. Until I moved to the island, I don’t think I’d probably eaten one of these since… Continue reading
Today, we feature “smothered fish.” As with most of my cooking, this is more of an approach than a strict recipe. Our favorite version is with fish, but you could certainly use this with chicken or even over pasta. Also, it lends itself to endless variations. Since I took the photos for this blog post months ago (ummm, I got a little sidetracked), this recipe has evolved even further, which I’ll note as we go along.So, let’s get started!
We usually… Continue reading
Bahamian breakfasts love to feature fish. Boil fish, for example, is probably the most popular. Another alternative, however, especially if fresh fish is unavailable, is tuna-and-grits.
While it may not sound like the loftiest of culinary fare, it is a frequent choice and even featured on restaurant menus. It’s also become a favorite of mine. One that I actually crave.
Until this week, however, I had never actually made it. It seemed simple enough. I make tuna salad with some frequency and that’s half the battle. I suspect it was the grits that seemed more daunting. While not uniquely… Continue reading
Creamy, cheesy, gooey, deliciousness.
In my former life, I rarely cooked. I was either working long hours and completely unmotivated to spend time cooking for myself. (Quickie guacamole and a bag of tortilla chips in front of the tv doesn’t count, does it?) Or, I was joining friends at innumerable restaurants. And, when confronted with a restaurant menu, it is virtually impossible for me – even today – to select the “healthy” items. No, I am drawn to the creamy, the cheesy, the saucy, the fried, the rich.
These days, I eat very healthfully. Beau is… Continue reading
You’re probably familiar with lobster tails as a primo meal, perhaps even lobster claws. But have you ever eaten the head of a lobster? Lots of people believe there’s no meat in the head of a lobster or it’s not good to eat. I beg to differ . . .What Kind of Lobster Are We Talking About Anyway?
Although I call them “lobster,” the ones we eat around here are not the American/Maine lobster with the giant claws. These are more accurately called spiny lobster (a.k.a. Crawfish). Wikipedia and the Bahamas National Trust can educate you more.
This… Continue reading
Well, y’all, I’m trying something new . . .Various Bahamian dishes and this new Foodie Friday series!
Of course, this is not a food blog, and I’m not really a foodie. I’m certainly no chef! I like cooking just fine, but it’s not one of my biggest passions or talents. That said, I LOVE to eat good food, and I’m no shrinking violet when it comes to going back for seconds and thirds! Since I’m cooking daily now, I figured it is time to spruce things up.
But the biggest reason for launching this series is that I’m finally… Continue reading