The Bajan Delicacy Pudding n Souse

Submitted by Old Onions Bag

Pudding n Souse

sweet too sweet, young bajan Huck Finn…

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As a boy coming from a plantation in St. Andrew, my first introduction to farm life was met with disdain and somewhat shame, as the agrarian life style was a total humdrum. Compared to escaping to the beaches of the East Coast road or even visits to Edgewater gully and Long pond, … why should I be feeding chickens, watering cows and washing down the dirty pig stys. For those who remembered, Onions was a champion boat  builder and racer, earning the nickname of Gibber. I was a good fisherman too, holding many baby travali and pompas with only a spool of 10 lb test, purchased with misered pocket money gotten from the farmland chores.

Why I preferred visiting the pristine white sands of Cleavers Hole, flicking for sea cockroaches (which were placed in a sand filled bucket as bait), than cutting sheep and rabbit meat, in the hot midday sun. Preferred, baiting a white cockroach on a jack hook, and tossing it in Bathsheba cooling waters and waiting for that nibble ..dit dit boom, as the fish exploded at the end of the line, making a mad dash to escape the pain of the barbed hook.

As I matured more in years, this farm hand was informed he would be going Cawmeer, and as such would need to hone his skills more in the direction of a doctor or lawyer…feeding the pigs and cutting sour grass was now a chore for the hired hands.

I  was to find more time for reading Wordsworth and Shakespeare and that lot. Equally during this time, I discovered a true love for pig and palate. Every Saturday, Mama Gibb indulged in the art of making swine n brine (as it was known then)…and became somewhat of a connoisseur. The concocting of steam potatoes in pre-washed cow intestines with a benevolent measure of the pork and cucumber n pepper (oh yes plenty) collaborated nicely with a ripe aged breadfruit. The smell was also most heavenly, and every Saturday around 11.30 a.m, cars could be seen in a long line up and down the cart road,… their occupants, utensil in hand, awaiting a supple measure of the intricacy that was sold to pay  for my Waterford education.

With time, I also got involved in the art of “swining and brining”and to good measure. With good jocose..” Snout, D souse ent dun yet ?” could often be heard when I should have been into Chaucer for the Monday’s exam. Oft I could be seen up to the elbows, stirring the ever now popular Saturday bajan delicacy and afterwards when all the cars were gone, self indulging in  glorious soliloquy.

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No Comments on “The Bajan Delicacy Pudding n Souse”

  1. old onion bags August 1, 2012 at 11:10 AM #

    Now for the true darling of all DARLINGS……

    Like

  2. ac August 1, 2012 at 5:28 PM #

    onions anymore dem stories very interesting and fun reading.

    Like

  3. old onion bags August 2, 2012 at 10:19 AM #

    Yes ac..here goes young Huck Finn & Co.again

    When time was available, away from chores, that is. as always “a budding adventurist “, young Gibber do recall his hopes of becoming a “human chimney” and macho man, smoking Anchor and Trumpeters cigarettes. These as the men among us may remember, were very strong and no filter cancer sticks. Cheapest too. I remember once, myself and two of the gang were out of money but wanted smokes, and intended to raise some cash by less than legal means…teifing Miss Burpiit’s kerosene oil from the storage can in her yard. I remember quite vividly, how we were to wait on her son Axx (who was part of the gang) to come outside to refill a customer’s oil can, and he was to leave the lock off for us to partake of two gallons of kerosene.. into Valvoline cans.

    The plan was to enter over her palin. Axx was also to be the inside signal man….to watch for when his Mom was distracted (as the shop opened to the yard)..His signal was to make two loud grave yard irritating coughs ..Achoooooo….Achoooooo..signaling coast clear. Wings was the first man over the palin, stealthily and quietly like a cock lizard….unto the fowl coup with one can in hand…Next was Flint a lot less agile, 40 lbs heavier and the stronger of the lot. His role was to be the muscles….to hand the filled heavy cans over the palin to me who would be waiting Eager 11 on the other side when the coast clear.

    The plan went off smoothly to a T….Wings filled all two cans with the hydrocarbon distillate to the brim…..Flint given my signal, two knocks on the palin… passed over the cans to me…one can..two. I in turn hid them in the nearby cane field… and back to the palin to help Wings and Flint make good their escape. Flint would leg- up Wings…over he went…then he in turn using his brute strength. onto the fowl pen roof , up and over.. Bram, that simple..What a steal!

    Now that we had the loot, but no cigarettes … we had to come up with an ingenious plan to fence the treasure. Selling kerosene oil of course, man. In the end after many attempts off loading all the loot at black market prices, we managed to sell all but two pints. We had toiled all day as well, and had managed to raise about $ 0.96.. We in turn bought 6 pks (a pk. of Anchors 0.15c) from the same Ms. Burpip…..who I remember asking ..”You fadda like he get he Crop money …buying all these cigarettes.”…Gibber smiling, was quick to reply..”yes please”….and out through the shop door like a flash to enjoy our ill got fortunes.

    Not knowing what to do with the balance of the Valvoline “loot”, it was unanimously decided to light Ole sour face Mr. XXXX cane field when it got dark, and no one could see us .“Yeah…that would teach the ole foggy a lesson for letting loose his dogs on us last week ,when we went stealing his canes“…“Yeah‘…It would be fireworks and extra money for us again, as we would also get paid for helping him put out the fire on his fields..”.Yeah nice plan Gibber”..”Boy you is a real smart one”…

    Like

  4. ac August 2, 2012 at 5:49 PM #

    boy you like you were nuff trouble, seems like more things change the more they remain the same . now instead of lighting cane field yuh liting the blog wid nuff trouble. hope David don’t get you upset because you might burn down de BLOG,

    Like

  5. Hants August 2, 2012 at 6:13 PM #

    Tropical Storm conditions are likely to affect Barbados within another 12 to 18 hours.

    Like

  6. old onion bags August 2, 2012 at 6:22 PM #

    @ Hants
    We experiencing 35 MPH winds in gust all day …..no rain but windy.
    Less you forget… God is a Bajan…we safe dawg!

    @ ac
    Girl you ent see trouble yet…..BTW ..I ent hear nutting bout Rhianna..so her gig like it get put back….hmmm (pensive)

    Like

  7. Hants August 2, 2012 at 6:54 PM #

    old onion bags, there is a reason why God gave humans intellect.

    But you live in de hites an yuh mansion got hurricane shutters so you int worried.

    Like

  8. old onion bags August 2, 2012 at 7:19 PM #

    Hants
    I hope you safe…..that is all…no blizzards nor nuttin……site?

    Like

  9. Hants August 2, 2012 at 7:26 PM #

    @ old onion bags we have to worry about flooding and 90kmh wind at this time of year up here.

    Hope you don;t have to use the shutters tonight. Dun know you got all de gear, food an likka fuh when the electricity shut off.lol

    Like

  10. old onion bags August 2, 2012 at 7:42 PM #

    Man Hants
    You is a true Bajan …..even you up dey in Canada…and you really to buy sardine as you hear will water comin….lol
    I ent buy one brass….

    Like

  11. Hants August 2, 2012 at 7:55 PM #

    old onion bags wrote “I ent buy one brass….”

    That is because wunna dat live in de hites does have a pantry full a food all de time.

    Like

  12. old onion bags August 3, 2012 at 6:13 PM #

    The best storm for to eat when marooned inside by rain ..(although I hear the Finals still on)…is hot coconut bread laced way wid coconut n suga on top……hmm light the oven children

    Ingredients

    1/4 cup butter or margarine, softened
    1 cup sugar
    1 egg
    1/2 teaspoon vanilla extract
    1/2 teaspoon almond extract
    2 cups all-purpose flour
    3 teaspoons baking powder
    1/4 teaspoon salt
    1 cup milk
    3/4 cup flaked coconut
    Additional sugar

    Directions

    In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Sprinkle with sugar , Taking a knife split the top and place some sugared coconut and slightly fold to have a sweet xxx top. Bake at 350 degrees F for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

    Makes about 3 breads …2 for me and one for you…lol

    Its worth the smell alone…..

    Like

  13. ac August 3, 2012 at 6:50 PM #

    @ onions

    Smile! worth the reading!2 for me ond one for you! LOL

    Like

  14. old onion bags August 3, 2012 at 7:03 PM #

    Sweet beds for my ac…

    Like

  15. old onion bags August 4, 2012 at 5:48 AM #

    Oh what a storm party last night……sweet breads and JWB for the men,Ice cream and Baileys for the ladies……later it was a game of charade……who was the best character portrayed ? Now that one was EZ ..could you venture a guess?

    Like

  16. old onion bags August 4, 2012 at 12:56 PM #

    Hey ac
    Did you enjoy that sweet bread last night ? Well how about something a bit more creative and creole……
    Eggplant Lasagna

    Ingredients
    1 teaspoon olive oil for brushing
    2 eggs
    2 tablespoons water
    1 cup grated Parmesan cheese
    1 cup Italian-seasoned breadcrumbs
    salt and ground black pepper to taste
    2 large eggplants, peeled and sliced into 1/2-inch rounds
    2 tablespoons olive oil
    1 pound ground beef
    48 ounces chunky tomato sauce
    2 cups shredded mozzarella cheese

    Directions

    Preheat oven to 375 degrees F (190 degrees C). Oil two baking sheets with 1 teaspoon olive oil. Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. Dip eggplant slices in egg mixture. Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes. Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C). Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside. Oil a 9×13 baking dish with olive oil. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer.Repeat 2 more times, finishing with a layer of mozzarella cheese.
    Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Remove from oven and allow to cool for 5 minutes.
    Serves 6 – 8 med.feeders……4 like me…lol ( heavy servings)
    Taste nice too ac….hmmmm

    Like

  17. old onion bags August 9, 2012 at 8:44 PM #

    Hey ac
    Guess what my sweet bread recipe won 1st place in a competition (local) could you guess which one?… ….not telling you when though…Mekkin na sport gal..serious buzziness.

    @ Sarge…(fart) re; my forecast…..sore loser U…

    Like

  18. ac August 9, 2012 at 8:49 PM #

    @ onions

    Fuh real well damn! shuh ! don’t let Rosemary know she was about to grab de whole kit and kabottle from right under yuh nose >CHING CHING!

    Like

  19. old onion bags August 9, 2012 at 8:54 PM #

    Like

  20. old onion bags August 9, 2012 at 8:57 PM #

    @ ac
    If she so foolish to believe Onions, put out all the secret potions zifgtryr……somebody gine bake BATES….lol..nah boi Onions ain’t feed nabody gravy train

    Like

  21. ac August 9, 2012 at 9:08 PM #

    @ ONIONS

    boi i tawgt u were slipping there fuh a while! i was about to call up the copy rite brigade. but some people got a raw nerve” anyhow i try baking some of them sweet bread but mind crumble right out of the pan and i not so good wid de cooking my husband tried to help and typical man tells me “darlin they taste like my gran granones” so tweet/

    Like

  22. old onion bags August 10, 2012 at 4:29 AM #

    @Pat
    Think you one could go burning…..we now get back from a romp…we got 25 crabs about 5 ins across each aver……we put them in a barrel wid crab grass to purge for when the storm coming Friday nite. We having Callaou Crab wid a curry rice, TT style, IsLGal even wid Channa nut and coconut milk sauce……Onions gine back in the gully tomorrow morning early….. somebody seems to loss a cell phone…..a crab musse calling overseas collect tonite….lol

    Check me in the morning for the recipe …I tired and gine sleep..

    Like

  23. old onion bags August 10, 2012 at 5:58 AM #

    Like

  24. old onion bags August 10, 2012 at 6:05 AM #

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  25. islandgal246 August 10, 2012 at 6:05 AM #

    Oh shite Onions I want some crabs fuh cook. Gimme bout 6 nuh? leff it atta shop you name it and I will be there to collect.

    Like

  26. islandgal246 August 10, 2012 at 6:07 AM #

    Listen I ent want none of dem toolooloos , dem likkle red crab yuh does see running all over de place. I want BIG ones.

    Like

  27. old onion bags August 10, 2012 at 6:11 AM #

    D real macoy….we style

    Like

  28. old onion bags August 10, 2012 at 6:36 AM #

    @ IsLGal
    I leff ova a 100 swamp dog crab..(old ones)…fa you back in the gully wid you name write pon den…Edgewater Gully…lol….keep one fa Sarge…the ugly one wid 5 feet ….and one petty. He so ole he turning PURPLE…huee

    Like

  29. islandgal246 August 10, 2012 at 7:23 AM #

    Yuh is a reel ole goat Onions!

    Like

  30. Sargeant August 10, 2012 at 8:27 AM #

    @Onions

    You can keep dem land crabs that just walk out of somebody’s Pit. Back in the day I used to get my crab from Graeme Hall swamp, today I have graduated to Lobster

    Like

  31. old onion bags August 10, 2012 at 8:38 AM #

    @ Sarge
    What pit what. On the East coast…..these aint Town crabs….that the wharfie boys from town used to hold in ham tins behind the bus stand….I bet you thought we meant those….Des crabs we purge for two days before eating…..The BIG PURPLE one I saw last night was so ole ..like it was in a battle.

    Like

  32. old onion bags August 10, 2012 at 12:43 PM #

    @ ISLgal
    DEM scrannie Caroni crabs boi…..crab I got in dis barrel petty as big as one a dem…..man den is retard crab….you want crab chk Joes’ River or Long Pond..dem baby crab boi… lil crab boi..

    Like

  33. old onion bags August 10, 2012 at 12:44 PM #

    Like

  34. old onion bags August 10, 2012 at 12:58 PM #

    Softie US boy like Sarge…. waana see the cray fish….hmmm

    Like

  35. islandgal246 August 10, 2012 at 1:19 PM #

    Oh gawd Onions why yuh gotta put dat on man I hungry fuh some crab and dumplings.

    Like

  36. old onion bags August 10, 2012 at 7:23 PM #

    Those Trini dumplins looks like potato chips…..stuppess … IsGal if you want dumplings check out D Port Hole soup…big like a cuff…bruggadun !!
    A crab is $ 20…..so if you want…I going burning again tonight in Graeme Hall..this time.

    Like

  37. old onion bags August 10, 2012 at 7:27 PM #

    A trini suga Dumplin….ent want nuttin …wid she

    Like

  38. islandgal246 August 10, 2012 at 7:39 PM #

    $20.00? Like yuh is a con man or what? I ent want nuh swamp crabs dem got some big as cat in dey! Dem does eat the shite dem people does put down round dey. Give me the crabs from St. Andrew any day!

    Like

  39. old onion bags August 10, 2012 at 7:48 PM #

    LOL…….LOL…SARGE…..Ya hear fa ya self…DEM is doggie dumplin crabs you used to eat…no wonda ya head tear….lol..murda lol…..whaloss..ya duz call them aarson crab….

    Like

  40. Hants August 10, 2012 at 7:55 PM #

    @Sargeant you never hear bout purging land crabs.

    Like

  41. Pat August 10, 2012 at 8:50 PM #

    @ old onions

    Why did I have to go and remind you about burning? In the day, when I started as a kid we used smut lamps. A rum bottle, crocus bag wick and kerosene. Now I have graduated to electric torch lights. Bright for days, can stay by Edgewater Bridge and see my family in Lakes, St. Andrew.

    Now you gone and tell the whole world about we big assed crabs in Joe’s River Gully. So you left all the “old Alleynes”…. that is what we called the extra large males with the giant claws. Not good eating, always smell rank like goat piss.

    Be a nice country boy and give poor Island Gal two of them crabs from me. You never know, she may give you some chutney!

    Like

  42. old onion bags August 10, 2012 at 9:42 PM #

    Joe River Gully run from the Flower Forest, Welchman Hall down to the sea…besides everyone can’t burn….they might catch a fire…lol..Give IslanGal a smutt lamp and point she in the direction of Long Pond cuz she funny as ass…not me and she…she husband problem not mine…besides I got a BIG family.DEM crabs already ration out..

    Like

  43. Sargeant August 10, 2012 at 10:05 PM #

    @Onions

    Notice I said “back in the day”, I don’t know what has happened in GHS since I left but you can keep on eating the land crabs. Now “Pat” claiming that you eating old “rank” crabs, BTW my sister in law is Trini and she makes a great Calaloo.

    @Hants

    I hear about purging Swamp Crabs the land crabs were a different variety.

    Like

  44. Colonel Buggy. August 10, 2012 at 11:26 PM #

    old onion bags | August 10, 2012 at 9:42 PM |
    Joe River Gully run from the Flower Forest, Welchman Hall down to the sea…besides everyone can’t burn….they might catch a fire…lol..Give IslanGal a smutt lamp and point she in the direction of Long Pond cuz she funny as ass…not me and she…she husband problem not mine…besides I got a BIG family.DEM crabs already ration out..
    **********************************************************************
    Remember when the old District F Police station was on top of Bissex Hill? Around mid -day you were able to see every stream,glistening, up in the hills making their way down to Joes River. Today its all covered in thick bush.

    Like

  45. old onion bags August 11, 2012 at 5:42 AM #

    @ Colonel
    Your memory serves you well brigadier…I don’t recall, but I take your word obviously…..there were times when Barbados central was so cold on mornings (in Mar, April), it snowed in certain parts of St.JosephAndrew…this is no lie…I saw the heavy precipitation at first and was called out by my friend RR to visit Bissex Hill….I think it was 1976 …..there was a fluffy cotton like floatation in the air and it was real real cold..for the short while….this blowing cotton like stuff lasted for about 20 mins till the sun climbed and conditions warmed…Do you recall lieutenant?

    Like

  46. balance August 11, 2012 at 6:13 AM #

    Onions i notice you in invite your nemesis AC to share your Crab meal , shame on you man. i knew an old woman in coach hill who enjoyed sucking out the part of the crab which she say had in the shit, lived to the ripe old age of 98.

    Like

  47. old onion bags August 11, 2012 at 6:25 AM #

    Barbadians got all sorta discerning taste….as with others…in the crab video with the Asian fellow….they enjoy that part of the crab..I think he called it crab butter…which do you like balance the butter or the neck? …hope you live to 100 even…lol

    Like

  48. Rosemary Parkinson August 11, 2012 at 6:47 AM #

    Have not been on this blog for awhile. @Pat…Aunt Bets & Uncle Col Parkinson. My father Gordon Parkinson was family, first cousin, to both of them. And please no comments about the incestuous behaviour of Bajans ’cause we all know it so. Aunt Bets & Uncle Col were the sweetest. Talk about food. Funny,,, at the beginning of my book – a culinary tour (my culinary tour hear?) of the island I refer to them and those days at Bathsheba…lawd the food, the food….and yes! their daughter Roslyn not so bad either…talk about a feast we had not too long ago at her home with family I did not even know existed. Pat Parkinson was alive then. Bless her heart. Food has definitely been a integral part of the Parkinson family’s lives. Both my parent were from Trinidad, Dad’s father being the Bajan. Mom’s family Trini and Grenadian. We children were all born in Venezuela. My Dad’s dream was to be an artist for the rest of his life, so he worked hard as hell in the bush of Venezuela building water wells and at the age of 40 hauled the whole family to Barbados for him to begin his new career and for us to learn the English language…not the Bajan English language although we were forced into it but the Queen’s English language taught at CHS and all other schools in those days. From the age of 16 I have been a nomad and Barbados has always been where the nomad returned because of family ties. The Caribbean has always been my passion and I see its unity from Bermuda down to South and across to Central America and being the only way to combat the ills of the US society that trickles into our own. So there you have it. Family and a little personal history and proud of it!!!

    I ent know much about all ya…but now you know a bunch about me. Who cares. A name is nothing. It is what you are and believe in that is all and more. Bless.

    Like

  49. Rosemary Parkinson August 11, 2012 at 7:17 AM #

    But here is the recipe for Oil Dong given to me in writing by the Grenadian workers at the Spice Gardens, Grenada. We cooked it one night under the full moon where one had to sit close to the wood fire and huge buck pot sitting on top to get way from the sand flies! But it sure tasted sweet. Oh! The recipe came with these rules: 1. Invite a few close friends to meet by a river, at the beach, on a forest, or just at home in the backyard at an appointed time. 2. Give each one a list of what to bring – some ingredient, or coolers, ice, rum, rum punch or beers. 3. Get hold of a large, preferably iron pot. 4. Bring enough wood for lighting a good lasting fire and you’re off. 5. Last but not least, bring insect repellent!:

    Oil Dong (enough for six people)
    3 hard coconuts
    1 piece of turmeric, peeled & grated
    1/2 cup vegetable oil
    2 pounds chicken wings
    1 pound saltfish soaked in water overnight
    1 salted pigtail, whole
    6 green bananas, peeled and cut in half
    1 whole breadruit, peeled and cut in chunks
    12 medium-sized leaves of callaloo bush (dasheen leaves)
    1 leaf shadow bennie, finely chopped (also spelled chadon beni)
    4 onions, peeled and finely chopped
    6 cloves garlic, peeled and finely chopped
    6 stalks fresh chives, finely chopped
    3 leaves broad leaf thyme, finely chopped
    4 fresh mint leaves, finely chopped
    6 leaves fresh basil, finely chopped
    2 hot red peppers, whole
    2 seasoning peppers, finely chopped
    Salt & pepper to taste

    Dumplings:

    2 cups flour (cassava flour can be used)
    1/2 cup butter
    1 teaspoon salt
    1 teaspoon powdered cinnamon
    water.

    Make a ‘stove’ by gathering enough rocks to shape a circle that will hold up a grill. Place enough wood in it to make a fire and light. Break and grate the hard inside white flesh of the coconut. Add turmeric and extract milk by pouring hot water over the grated coconut and squeezing through a muslin bag. (6 cans of coconut milk can be substituted (but this is for ‘wuzzies’ – my words), add the turmeric, bring to the boil and put yellow milk through the sieve to get rid of the grated turmeric but keeping the yellow colouring which should be bright yellow). Place the iron pot on the fire with the vegetable oil within, When hot add chicken wings. Cook until slightly brown. Add the turmeric and coconut milk. Add all other ingredients. If not enough coconut milk to cover all ingredients with 3 inches of liquid, add more milk or a little water. Cover until the mixture begins to boil. Meanwhile, in a bowl, mix the flour and butter and crumble. Add the salt and cinnamon and mix well. Add enough water to make a sticky but firm dough, form the dough into small balls, roll into 4-inch lengths and set aside. Allow the oil dong to boil slowly for approximately 45 minutes, adding the dumplings 20 minutes before finished. The oil dong should be covered but one should stir it now and then to ensure that the bottom does not start to burn. When finished, serve in calabash and eat with a spoon.

    And then I was told. Belly full. Eyes close.

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  50. islandgal246 August 11, 2012 at 7:34 AM #

    Rosemary yuh gotta line de pot wid banana leaves and cover the top wid dem as well. That is how the peoples from Grenville and La Digue made it!

    Like

  51. ac August 11, 2012 at 7:37 AM #

    Oh god! you people love to eat i already have indigestion just by readi n g the recipe too much food wuhloss my belly hurt!

    Like

  52. old onion bags August 11, 2012 at 8:45 AM #

    Why thank ya Rosie Gurl..”ah did taut ya did huff ma”….lol….I will try his one sounds supper as a bonfire delight…hmmmm,

    Like

  53. Pat August 11, 2012 at 10:09 AM #

    @ Rosemary Parkinson

    Well, well, well. It is indeed a small world. I do remember you. You three girls were always together. I think you were the slim one. Remember I have not seen any of you for 45 years.

    You are believe it or not, part of the family. If you need crabs for callaloo, you know where to go and ask. Or, ask Roslyn to get her contacts to catch you some.

    You are from a very, very, good family. A family that is well loved by MY family. Your family, the Parvencinios, the Gibbs, the Marshalls and of course our relatives the Roberts and the Chandlers. We will be forever grateful. May you live long and prosper. How is your cousin, little Jeffrey? I do not hear anything about him.

    i will buy your book next March when I come home. I used to read your columns in the paper. Continue the good work. By the way, Ma Parkie called me Patricia, the others by my nickname.

    Like

  54. Rosemary Parkinson August 11, 2012 at 10:40 AM #

    Pat…my first name is indeed Patricia…but I was always called Rosemary by my parents. And yes…you are right…there are three of us! When we used to go to town in dem days (not saying which year!) with my mother…Bajans used to call us “the four Venie/Trini Parkinson sisters”!!! My Mom being young too. Have website…not much time to keep it up to date but …
    http://www.rosemaryparkinson.com

    Jeff is fine…a handsome young man who is now a grandfather too! I am now a great-grandmother…lawd have is mercy….and now all on BU getting to know me far too personal. But I straight and tell it like it is. If I am wrong, I will say so and if ah right, ah right.

    Island Gal…that night we never had the banana leaves but hey! banana leaf makes a lot of things so very special….funny….I have this story to tell. A British couple who had befriended a Trinidad couple in London were sent some Xmas pastelles and a bottle of Ponche Crema as a gift so they could get a feel of the island at this joyous time. The British couple wrote back thanking the Trinis saying that the Ponche Crema was indeed delightful, the pastelles were also delicious but how could the Trinis chew through all that green stuff in order to get to the good parts. Dopes. For those who do not know – pastelle looks like a conkie from the ouside but inside it is a corn-based casing of spicy meats with olives, raisins and much seasonings….and you can get them here in Barbados around Christmas time…the Trini Pastelle and also the Venezuelan Hallacas (both based on the same thing, the Trini taken from the Veni so there are some differences). Both divine intervention!!!

    And now…off in search of my own divinity…pudding in the skin and souse from the features! By the way anyone out there know where I can get pudding made the traditional way with blood? ‘Cause now dat would just make my Saturday morning extra special thank you very much!!

    Like

  55. islandgal246 August 11, 2012 at 12:33 PM #

    Somebody out there I want two breadfruits please. Tell muh where to go and collect.

    Like

  56. islandgal246 August 11, 2012 at 12:44 PM #

    In exchange for some sweet Pa louis mangoes

    Like

  57. old onion bags August 11, 2012 at 5:18 PM #

    Plenty nuff souse topped with breadfruit and nuff pickled cucumber decorating the tops…. lavished with steam puddin and nuff cucumber n nigga pepper water.. There I sat and watched history being made….THE BOLT ding dong-ing BiG Ameraca….like a donkey tying to keep up wid a thorough bred….Whalosss…both did SWEET….I enjoyed n enjoyed….11-8-12, a day to remember.May we all like to see many more..

    Like

  58. Pat August 11, 2012 at 5:37 PM #

    @ island Gal

    Go down Hillswick Village, right across from the Gospel Hall Cemetery and pick all you can put in your car trunk. the rastas picking them and selling, you can go get some too. Tell anyone who asks that the owner sent you.

    Like

  59. Pat August 11, 2012 at 5:45 PM #

    @ Rosemary

    Next March I will make you some real Bajan pudding with the pigs blood, in the skin too. I just finished eating my pudding. No souse as I have to lay off the citrus for a colorectal test.

    Like

  60. old onion bags August 16, 2012 at 6:25 AM #

    Made Bajan Salt breds…last night…no Bushie Hammie not lonely, just like to eat well…..hot salt bread wid butter ..hmmmmm.best salt breads in the island…

    Ingredients
    2 lb all purpose flour
    1 pk yeast (11g)
    12 cup luke warm water
    3 oz. margarine
    strips of coconut leaf (3ins cuts)
    1tsp salt
    4 tbs Bajan Muscuvo sugar

    Place margarine in luke warm water to melt, combing sugar, salt and yeast lastly.Let stand for 3 mins in a covered bowl. Gradually work in the sieved flour gradually till tacky with wooden spoon till tacky…continue using hands in a jucking board action..kneed and kneed for 4 mins no more.
    Using a knife cut off in portions of 3 oz.balls placing them on a greased bakers pan. Allow dough to rise for 2 hours.On each dough ball, press on a coconut leaf strip.Place in a pre-warmed oven 350F, for 15 mins till bread rolls begin to kick off the leaf indicator.

    Make 10 salt breads.

    Like

  61. old onion bags September 22, 2012 at 7:57 AM #

    Puddin n Souse today….Oh boy….Sarge salivating..wat d rasta

    Like

  62. old onion bags October 20, 2012 at 8:01 AM #

    This one for all the stiffs shirts……leave them inches to the belly line

    Cheese Spinach Pie

    9 Inch pie shell
    1/3 Cup chopped onion
    1 Tbsp margarine

    1/4 lbs sliced cheese
    1 Cup cooked, chopped spinach(drained)
    3 Large eggs
    1/2 Cup of milk
    1/2 Tsp. salt
    Dash pepper

    Directions

    Cook onions ( not this one) in margarine until tender; cool.
    Lay slices of cheese over pie shell, follow with spinach, then onions.
    Beat the eggs, add the milk to the batter.
    Add seasonings and pour the mixture over the ingredients layered in the pie shell. Bake in 400° oven about 35 minutes, or until a knife comes out clean.

    Like

  63. BIG WOOD October 20, 2012 at 8:23 AM #

    SHITE !!!

    Like

  64. old onion bags October 30, 2012 at 8:30 AM #

    I will allow the BU family to know boastfully….I am the best conkie maker in my clan and will not give up my secret ingredients or portions for a pound….however I will give you a decent recipe of good substance….For the real deal….you will have to be in this household….eat your heart out Bushie..lol

    2lbs sweet potatoes
    4lbs garden pumpkin
    1 hard coconut grated
    3 oz coconut milk
    2lbs sugar
    2 cups spring water
    14 margarine
    12 skim milk
    12 raisins
    vanilla essence to taste
    1 nut meg
    1 tsp mixed spice
    10 banana leaves singed

    Mix together pumpkins, sweet potatoes, coconut with milks, sugar margarine raisins and spices in a large bowl. Could do two mixings if smaller bowl. Mixture should be slushy and not too thick, otherwise add more milk. Place 4oz spoon fulls in a singed banana leaf and fold to a shop keepers package imitate. Take a big sauce pan, 14 fill with criss cross banana leaf centre stems to form a protective barrier from the bottom fire heat and allowing more even distribution of steam. Put in 3 cups of tap water to 14 fill the sauce pan. Load in your packaged conkies to 34 fill pot..Steam till leaves turn brown with saucepan lid on for 12 hrs occasionally adding water to allow adequate steaming process.

    Makes 20- 3oz conkies…serves luke warm ..can also be refrigerated for a week. Enjoy and Happy Independence..Gibberts style.

    Like

  65. old onion bags November 17, 2012 at 3:02 PM #

    @ Sarge
    Plenty nuff souse topped with breadfruit and nuff pickled cucumber decorating the tops…. lavished with steam puddin and nuff cucumber n nigga pepper water..
    ***********************************
    Sargie boi..I in cloud nine right bout now…..a Johnnie Walker in the right…a pig trotter in D left……Hants boi….”this is D life”….whalosss

    Like

  66. old onion bags June 21, 2013 at 8:27 AM #

    @ Bushie

    I will not Lie, Cheat or Steal…..remember dat….

    Like

  67. old onion bags June 22, 2013 at 12:25 PM #

    .. a complimentary pig foot here for somebody….if they want it…tekk care afterwards the souse water LEAKS out….Oh my laud LOL

    Like

  68. old onion bags October 12, 2013 at 10:19 AM #

    Time for the usual peeps……

    Like

  69. old onion bags November 24, 2013 at 8:44 AM #

    Bajan Conkies Recipe……..Happy Independence

    2lbs sweet potatoes
    4lbs garden pumpkin
    1 hard coconut grated
    3 oz coconut milk
    2lbs sugar
    2 cups spring water
    14 margarine
    12 skim milk
    12 raisins
    vanilla essence to taste
    1 nut meg
    1 tsp mixed spice
    10 banana leaves singed

    Mix together pumpkins, sweet potatoes, coconut with milks, sugar margarine raisins and spices in a large bowl. Could do two mixings if smaller bowl. Mixture should be slushy and not too thick, otherwise add more milk. Place 4oz spoon fulls in a singed banana leaf and fold to a shop keepers package imitate. Take a big sauce pan, 14 fill with criss cross banana leaf centre stems to form a protective barrier from the bottom fire heat and allowing more even distribution of steam. Put in 3 cups of tap water to 14 fill the sauce pan. Load in your packaged conkies to 34 fill pot..Steam till leaves turn brown with saucepan lid on for 12 hrs occasionally adding water to allow adequate steaming process.

    Makes 20- 3oz conkies…serves luke warm ..can also be refrigerated for a week. Enjoy and Happy Independence..Gibberts style.

    Like

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