NY, I’m back! Thanks for the warm welcome and my welcome back snowstorm.
It’s been a long time. I’ve missed blogging, but the last few months have been crazy busy with me moving across the country. The good news is, I’m so much closer to the source of information I need for more recipes. The bad news is that I’m currently kitchen-less and commuting several hours a day, so the actual cooking may have to wait.
I miss my kitchen. It wasn’t the best, and I had my issues with it, but at least it was mine. My parents have a kitchen of course, but I just can’t get comfortable. It’s amazing how much of a difference it makes.
While I wait for my new home to be ready, I’m doing some research. I have a recipe that I’ve been promising to post for months, but it’s just not where I want it to be. I tried it out on a couple of friends. They liked it, and I agree it tasted good, but there was just something missing. I’ll find out and post it the right way soon, I promise. I do have a bunch of other recipes I could post, but I need to refresh my memory on actual measurements. Of course, this requires that I make all this food, so for my friends in the NY area, be prepared to be a taster.
Here’s a taste of what’s to come (though not necessarily in this order):
1. Sos Pwa Frans (Green Pea Sauce): I know, the name leaves a lot to be desired, but it is what it is. It tastes really good, especially if you can get your peas from Haiti.
2. Whole Turkey: I may have missed the boat on this one. If so, you may have to try out the recipe next year.
3. Haitian Oatmeal: You’ve never had oatmeal until you’ve had it Haitian style. It will probably change how you feel about this particular food.
4. Rice and Peas: One of my favorite ways to eat rice.
5. Fried Plantains: easy but oh so good!
I have a list of twenty or so more, but I think this is enough of a teaser for now. Plus, now that I’m in NY, I’ll be trying out recipes I was too afraid to try out in Seattle (and bugging my mom and aunts for the secret recipes they have as yet declined to share). As soon as I get my kitchen back, I’ll keep the recipes rolling in.