Caribbean food king? My dad – ‘Mr T’

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Mr T is in the house - May 2010 in Jamaica My dad recently passed away, he was a fiercely loyal, loving father with a strong family ethic.
I love my dad, and I miss him greatly, I am coming to terms with the fact that he has gone, and I can no longer talk to, or share a joke with him. As a family we are still in  the  grieving process and still trying to get our heads over what has just happened.
Last year he had been diagnosed with asbestos related cancer, and this weakened his immune system greatly. His passing was still a shock because he had been told that the  cancer was stable and was not moving, he had gone to Jamaica in the spring, and came back looking very healthy. However, events took a turn for the worse very quickly, it seemed that he had contracted a chest infection which was complicated by the cancer. One thing led to another and within a week of him being admitted to hospital, he had gone.

My dad grew up on a farm. There were goats, chickens, cows, coffee, chocolate, sugar cane ,star apples ….I could go on. He wasn’t a great caribbean food cook when we were little because my mum was so good, he couldn’t be bothered. Still she had to work, and they were a team so  he persevered, and actually became quite good.He always said that while growing up in Jamaica, when it came to food, he wanted for nothing, because they grew everything they needed to survive. Earlier in the year we were joking about Puri Dahl, which is one of his favourite caribbean food  snacks. I had made them for him but had made them just a bit too hard – the joke was how long it was taking him to eat and digest them.

I didn’t feel that I could carry this blog on , but now I think I owe it to my dad who together with my mum looked after us, and is there for us 1oo% .
Working with asbestos, was the ultimate death sentence as it takes 30-40 years to develop . We knew that he loved us and would have died for anyone of us. In the end he died for all of us thanks to the asbestos he had unwittingly inhaled all those years ago when I was little .

I love you dad.

Angeli xo

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Mothers – who’d be one?

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I enjoy being a mother and relish  the complexities and challenges it brings. I  firmly believe all human beings are made to nurture, I have concluded it’s innate within all of us.

This Mother’s Day, my daughter made me breakfast in bed. She found out what I like to eat and drink and then ordered my husband to the supermarket – hubby doesn’t ‘do’ supermarkets, or shopping, so that was an achievement in itself.

She then dragged him out of bed on Mother’s Day to help her prepare my surprise. It was lovely! She had prepared heart-shaped toast, scrambled eggs with smoked salmon, bucks fizz and had even given me one of my chocolate mousses as a ‘dessert’. I was in heaven.

Chocolate Mousse?  I hear you say – for breakfast?  well it so happens that all the women in the family were gathering  at my mum’s for sunday lunch, all of us having promised to bring something for the feast. My contribution was a chocolate mousse soaked with the wonderfully mellow Appletons Rum.

The champagne and music flowed, the men did the washing up – we watched ‘The Devil Wears Prada’ and all had a great time.

Mothers – Who’d be one? I would :)

Try  my  Rich Caribbean Chocolate Mousse  recipe for yourself and let me know what you think.

Angeli’s Caribbean Food  Rich Chocolate Mousse.              

150g (5oz) 72% dark chocolate
2tbsp the best rum you can afford. *
3 egg whites
50g  (2oz) caster sugar
100ml (3.5 fl oz) double cream **

Method

Put a  med sized pan of water on to boil – turn down to  a simmer  and place a (glass) bowl on top .

Break the chocolate into small pieces and place into bowl. Once melted  mix in the  the rum, turn off the stove, leaving the bowl on the pan.

Whisk the cream until very thick and stiff, Put aside.

Whisk the egg whites in a grease-free bowl until very thick and stiff  you will be able to make ‘little peaks’ with the whisk.

Add the sugar bit by bit , whisking until all is incorporated. The mixture will be ready when it is smooth, thick, and shiny.

The chocolate mix will be a bit stiff by now, but still melted, fold in the whipped egg whites bit by bit to the chocolate mixture, making sure all is blended.

Now add the cream mixture and once all mixed in pour into small dishes or glasses. I get 4 or 6 depending on how greedy we are!

* the higher  the rum quality, the less water it will contain – melted chocolate doesn’t like water.

** I find that double cream is far superior to whipping cream and holds it’s shape longer.

Love, Laughter, and food for all

Angeli x :)

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