I hope all of my American readers are enjoying Memorial Day long weekends. I worked Friday-Monday; womp, womp. But Adam and I are off together next weekend and I am so excited I could burst. Meanwhile, most of what we ate last week was truly fantastic. Highlights include…
Phin-brewed coffee with herbed cold foam.
Tropical yogurt bowl – Trader Joe’s guava and passionfruit Greek yogurt with coconut chips and fresh mango.
This hibiscus water was nice and refreshing.
How excited was I to find Dr. Brown’s in a 2-liter?!
Pretty much any time I go to any store for any reason I come out with at least one ice cream.
Caribbean beans and rice – brown rice cooked with coconut milk, red kidney beans, habanero pepper, urfa chile, garlic, ginger, and onion // with curry chicken breast – baked after marinating in goat’s milk yogurt, green Tabasco, lemon juice, Jamaican curry powder, and paprika // and roasted zucchini.
Salad night – baby spinach and spring mix blend with green onion, red bell pepper, avocado, coconut chips, roasted garlic salmon cakes, and homemade creamy passionfruit vinaigrette.
I made callaloo! A very loose take on callaloo but a good one nonetheless. Spinach cooked with green onion, yellow onion, habanero pepper, spices, coconut milk, and crab meat.
Often eaten with rice, I paired mine with chipotle cheese crisps.