Bits of Home

Last weekend I had what I’d call a Bajan weekend. On Saturday, I decided to try my hand at coconut bread (we call it Sweet Bread) and I felt like if I was going to do something so reminiscent of home, I could only carry on the theme for the whole weekend. Needless to say, my first time at Coconut bread was a hit as I did several mini loaves and posted a pic of them on Facebook alerting my other Caribbean people up here and that it was a first come, first serve.

Coconut Bread (Sweet Bread)
Coconut Bread (Sweet Bread)

I wasn’t ready for what was about to ensue. Four were collected by the end of the day and everyone who tasted it, loved it.

Now I’m not a chef, (I’ve ruined quite a few meals recently and in the past, ask my husband @davidfowl) but my mother passed on enforced some of her cooking skills upon me. I’ve managed to work up a reputation that if I say I’m going to try cooking something or give someone something to taste that I’ve cooked, it’s greeted with open hands, that reach out for more.

It’s always a good compliment and you want to do more even when the recipe calls for a lot of work. 

I hadn’t done a “Sunday Lunch” for a long time for my husband as I’m trying to work on my diet for health reasons. But since I’m not supposed to have coconut I figured this weekend I’d just take a break as I just needed to have this reminder of home. Needless to say my husband was very excited. He loves to eat. I started Saturday evening (yup after all that baking) so that I wouldn’t feel overwhelmed on Sunday. I invited a couple that we spend most weekends with to enjoy the food and company as we recently went by them for dinner and they gave us a some traditional Armenian food that was amazing! I didn’t get pics of lunch (sorry! I just dove in and ate). But the spread included flying fish, macaroni pie, rice and peas, gravy and my husband’s cucumber salad. It was good!!!!!!!!!

I won’t be sharing my own recipe for the Coconut bread but I can research one if you want. We’re keeping certain recipes within the family and I love it that way. I’ve been here for 5 years now, and my love for home grows every time I try to recreate a dish I grew up on especially after having to hunt for ingredients that are close to what I get from home.

Barbados will always be home :).



Thank you for dining with us!

For the last two weeks I’ve been creating a weekly menu (Monday-Thursday, Sunday I just cook whatever I put my hands on). I got the idea here my first week on Pinterest. I’ve found this to be very cost effective as it helps me to prepare a better shopping list as I know what I will be cooking. It also encourages me to cook! I can take out the meat the night before and put it in the fridge or the same day early in the morning because I know what I will be cooking. That way I don’t get frustrated trying to figure out what to cook and end up taking out meat too late and then dinner is also late and rushed.

This menu also makes me get creative with what I’ll be cooking as you don’t want to repeat meals too often. I’d say I spend a good half an hour or more just trying to think of meals for 4 days! Also I try not to cook too much wheat as it’s one of the foods that I’m sensitive too but I just try not to indulge too often. That means I’m left with potatoes, rice or rice pasta.

Last week’s menu looked like this:

Monday: Lamb stew with rice and peas (in Barbados, rice and peas are cooked together so in the future this is what I mean when I say rice and peas)

Tuesday: baked pork chops, macaroni pie (basically baked mac & cheese) and potato salad

Wednesday: Sautéed chicken strips and rice 

Thursday: Home-made fried chicken and chips (we were travelling the next day)

This week:

Monday: “Shepherd’s Pie” (made with idaho and sweet potatoes and turkey not beef)

Tuesday: Chicken chow mein 

Wednesday: Beef stew and rice and peas

Thursday: Spaghetti and ground beef (mixed together)

I try to think of meals that will be easy to pull together as I don’t always have a lot of time to prep and prepare meals. When I went to the supermarket on Monday, I found fresh diced onions. I jumped for joy (on the inside) and grabbed the white and red onions. This was amazing as I hate cutting onions, and I use them in every meal so this has made me hop into the kitchen faster. I hope to keep this up and not drop it within the next two weeks. As it is, my husband and I check each other’s schedules on Sunday to know how the week will go so I’ve added this menu planning to that. It’s so much easier to have a general idea of the week ahead instead of diving head first into it and just scrambling for the rest of the week. Hope I helped you with your planning this week :).