Before I delve into this subject, I must preface it with gratitude and the recognition that I am fortunate to have the luxury of trying to decide what to eat. Many who have never experienced food shortages are now wondering where their next meal will come from. We are lucky to have our freezers full and just need to answer the daily question, “what do you want to eat?”
Even during the aftermath of Hurricane Maria, we were uniquely fortunate to have food…in fact too much food. We had to use up the food of our restaurant because generators were breaking and food would spoil, but that’s another story.
Now we’re in a pandemic. It’s been a year and I know people are tired of cooking at home and unable to go out. The stay at home order was not hard for us…cooking at home is what we’ve done for the last 35 years. I live with a chef who does better (and faster) short order cooking than anywhere around. We don’t go to restaurants….and never have.
I used to miss the variety of foods in the states, but now we usually make those things at home….sometimes it may be a one time deal; other times we do it regularly. Cooking shows are inspirational sometimes; other times it looks like more junk food.
We’re people who eat everything….all kinds of meats (including organ meat), fish and shellfish….so it’s amazing that sometimes we can’t decide. Our daughter is vegetarian so we usually make our side dish vegie style (eg: rice and beans without ham, etc.).
Eat what we grow....and more
Although we’ve been asked if we grow everything we eat, I have to answer that we eat so much more than we grow. Bananas and plantains, passion fruit, guava, pumpkin, chayote and herbs are seasonally grown and sometimes our garden will have kale, tomatoes, eggplants or other vegies, but the supermarkets around won’t go out of business as long as we’re shopping.
Good left overs for our worker's breakfast
Chicken marsala and pasta
Yellow rice with ham and coleslaw
Beef and broccoli lo mein
Turkey guisado (stew) with vegies and white rice
Roast pork with rice and beans
Fish n chips (sweet potato fries)
Whole grouper with rice and pigeon peas with bollas (banana dumplings)