Coping with Change Trini-style!

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Taken from the second floor of my mother’s house. That tree needs to go 🙂

It’s been almost 10 years since I’ve visited Trinidad for longer than a couple of days. (I don’t count the visit 2 years ago, when I broke my leg on the second day in Trinidad). The changes are astounding. Port of Spain, the capital, and its environs have grown explosively. I thought I’d share a few pics with everyone.

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South-west View from The Union Club situated in the Nicholas Building in the middle of downtown Port-of-Spain. In the distance on the right is the city of San Fernando.

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Looking directly at downtown.

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North-west view of the Northern Range of mountains. The first pic was taken from the middle mountain in the background.

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The Union Club is one of those British Old-boy clubs, which only allowed women memberships in the late 80s. The restaurant has a 180 view of the city.

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The Tobago Ferry awaiting passengers and cargo. The ferry-ride to Tobago takes about 2 hours.

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Looking directly at the Gulf of Paria, which separates Trinidad from Venezuela. At it’s closest point, the distance between Trinidad & Venezuela is only 9 miles.

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The swath of green on the left is The Savannah. The Trini equivalent of Central Park. It’s the biggest roundabout (traffic circle) in the world.

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A partial view of Independence Square.

 

Going Back Home

Trinidad - vew from 17 072813Home. The word has so many different meanings for so many people. It’s challenging if you’ve lived in more than one place and downright confusing if you’re an immigrant, like me. Though my mother gave birth to me in Georgetown, Guyana, we moved to Trinidad when I was five, and I spent most of my formative years in that country. At sixteen and a half, I headed off the college to the University of Guelph in Canada. There, I met and married my Dutch-born husband. We lived in various parts of Canada for over seven years before moving to Trinidad.

My kids were born in Trinidad and Tobago and we spent fourteen incredible years there before, once again, changing countries. To date, we’ve lived in Florida for thirteen years. As I write this blog, I am back home.So where is home? I’ve come to believe it’s where your parents lived during your formative years. I am blessed to have my mother with me still, but I wonder if Trinidad will still be home when the inevitable happens.

My three boys are divided on the subject. They spent every summer while we were in Florida in Trinidad. They have friends here as do we, yet, for them home is Florida. And as for my poor hubby, he calls both Canada and Trinidad home. Truth be told, he’s way more Trinidadian than I’ll ever be. He took to Trini like a duck to water.

I haven’t been back to Trinidad in ten years and the changes are incredible. The country is not the one I remember and I feel like a stranger. So, have I come home? Or is that definition changing?

Where’s your home?

Cheers,

Jianne

 

P.S. The pic is of the view from my mom’s home and the house where I lived in my early

#FoodieFriday – Dried Fig Souvlaki Appetizer

recipe - fig souvlaki cropped sandra bdyI loooove #FoodieFriday. Face facts, I simply love food. It never ceases to amaze me when I meet people who say they’d prefer to take three pills a day instead of eating real food. Makes me wonder if they approach other things in life (sex, romance, leisure) in the same manner. To me there’s nothing better than an evening spent with fine food and wine, the company of friends and family, and great conversation. To that end, I’ve collected a repertoire of simple, yet delicious appetizer/snack recipes to whip up if company drops by suddenly. Here’s one of them.

Dried Fig Souvlaki
Yield: 18 appetizers
Prep Time: 15 to 20 minutes
Cook Time: 5 minutes

Ingredients:
18 large dried figs
18 (1/2-inch) cubes feta cheese
18 thin slices prosciutto, pastourma, or bresaola
18 large fresh sage leaves
18 large toothpicks
Extra-virgin olive oil

Directions:
1. Make ahead: Using small sharp knife, cut stem from top of each fig, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fig. Fill slit in each fig with cube of feta cheese, then press opening closed. Place 1 slice of prosciutto on work surface; top with sage leaf. Place stuffed fig at 1 end and roll up to enclose fig. Secure with toothpick. Repeat with remaining prosciutto, sage, and figs. Arrange on plate, cover tightly with plastic wrap, and chill until ready to cook.
2. Cooking the Souvlaki: Remove plate of appetizers from the refrigerator. Let stand at room temperature 1 hour before continuing. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat. Add figs. Cook until prosciutto begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.

Tips:
*Can be made 1 day ahead (through step 1). Continue with step 2 when ready to serve.
*You can use a hot broiler to cook the souvlaki instead of frying.

This recipe comes from Recipe Girl who adapted it from a Bon Appetit recipe. Here’s the link:
http://www.recipegirl.com/2007/03/02/dried-fig-souvlaki/

Hope you enjoy.

Have a great weekend!

Cheers,

Jianne

 

Death Blow wins Passionate Plume’s Best Historical 2012!

DeathBlowWhat a way to start the week.

Yesterday, I discovered Death Blow won the Passionate Plume’s Best Historical of 2012!!!

And it got better – Malice Striker came in third in the contest *grinning from ear to ear*.

Scout’s honor honest – I was so thrilled to be included as a finalist with authors, Cari Silverwood, Gem Sivad, and Sabrina York, that I didn’t care about winning *secret smile*. It, however, always feels good to be number one.

Congrats to all the winners!

Here’s the actual announcement:

Passionate Ink is Proud to Announce its 8th Annual Passionate Plume Published Winners!

Historical

1.    Death Blow    by Jianne Carlo

2.    Pinch of Naughty    by Gem Sivad

3.    Malice Striker    by Jianne CarloMaliceStriker

4.    Folly    by Sabrina York

5.    Rough Surrender    by Cari Silverwood

Fantasy/Sci-Fi

1.    Unleashed     by Crystal Jordan

2.    Nightfall    by Robyn Bachar

3.    FrankenDom    by Robin L. Rotham

4.    Tangled Web  by Christa McHugh

5.    Other Oceans: Book 2 of the Hook & Jill Saga    by Andrea Jones

6.    Mayan Inferno    by A.S. Fenichel

Paranormal

1.    Night Games    by Crystal Jordan

2.    Cat Scratch Fever    by Jodi Redford

3.    Hero Revealed    by Anna Alexander

4.    Wicked Wonderland    by Lisa Whitefern

5.    Embrace Me at Dawn    by Shayla Black

Novella

1.    Tex-Mex Sex Hex    by Maggie Montgomery

2.    Ink Lust    by Jayne Kingston

3.    Free For All    by Jayne Rylon

4.    Passion Pill    by Kelli Scott

5.    Blind Passion    by Kelli Scott

Contemporary

1. Temptation’s Edge    by Eden Bradley

2. Adam’s Obsession    by Sabrina York

3. Private Dancer    by Kimberly Dean

4. Darkest Sin    by Mandy Harbin

5. A Dom is Forever    by Lexi Blake

Have a great Monday!

Cheers,

 

#FoodieFriday – Mini Piña Colada Cheesecakes with Macadamia Crust

Recipe - Pina Colada

I love #FoodieFridays. I get to share my favorite recipes and menus with everyone and … the best part – people send me their faves. So exciting.

Last week I cooked my annual birthday party dinner for my girl, Tamarind. Today I’m featuring the dessert from the menu (posted the menu at the bottom of the recipe – I’ll be sharing those recipes on the next few Fridays).

Piña Colada Mini-Cheesecakes with Macadamia Crust

This recipe makes 12 servings

Ingredients:

1 jar maraschino cherries, drained – you need 12 cherries
1 cup shredded coconut, toasted
1 (11.2-ounce) package no-bake cheesecake mix
1/4 cup liquid piña colada mix
1 Pineapple, peeled and sliced into 1/4 inch rounds
1 cup toasted chopped macadamia nuts
1 6.8 oz bottle rum (half-pint) emptied into a spritzer bottle

Directions:

  • Reserve 12 cherries.
  • Grill pineapple slices – I like a little char on the edges
  • Dice pineapple
  • Line 12 muffin tins with cupcake liners.
  • Place 1 whole cherry in the center of each liner.
  • Cover cherries with equal portions of the toasted coconut.
  • Prepare cheesecake mix according to package directions, substituting the piña colada mix for the milk.
  • Fold in chopped grilled pineapple (I eyeball this).
  • Spoon cheesecake evenly over coconut and maraschino cherry.
  • Prepare crust that comes with mix (substituting half the mix with the toasted, chopped, macadamia nuts) according to package directions.
  • Sprinkle equal portions of crust mixture over each cheesecake; press lightly. Refrigerate at least 4 hours before serving.
  • To serve, unmold on serving plates with crust on bottom, remove cupcake liners.
  • Spritz rum over cheesecake
  • Pipe a couple rings of whipped cream around cake
  • Garnish with toasted coconut and leftover toasted, chopped macadamia nuts.

To Toast Coconut: Spread coconut in an ungreased pan. Bake in a preheated 350°F (175°C) oven 5 to 7 minutes, stirring occasionally, or until golden brown.

I based the above recipe on this one I found on the internet:

http://www.ziplist.com/souschef?url=http%3A%2F%2Fwww.cooksrecipes.com%2Fdessert%2Fpina_colada_mini-cheesecakes_recipe.html

Here’s the menu for the birthday dinner:

Tamarind’s Birthday Dinner Menu

June 30, 2013

Amuse Bouche

Mushroom Croustades, Almond Crusted Salmon Bites,Fig Souvlaki

First

Chorizo & Collards & Cheesey Grits

Second

Tomato, Peanut, & Coconut Sip

Third

Crab Cake, Mango Salsa, Tomato Glaze, & Avocado Emulsion

Fourth

Caramelized Beets, Arugula, Cranberries, Goat Cheese, & Walnut Salad with Creole Mustard-Shallot Vinaigrette

Fifth

Road to Morocco Lamb

Pine Nut Couscous with Haricots Vert & Glazed Carrots

Sixth

Individual Piña Colada Cheesecakes

Hope you enjoyed!

Cheers,

Jianne