From My Kitchen to Yours .....
Many years ago a friend of mine Sabrina R. originally from New-Guyana used to make this Guyanese Chicken and Rice dish often. And we all loved it. She showed it to me, but I never wrote it down how she made it. This is the closest I can remember how she made it.
Cucumber Tomato salad so simple to make and so delicious to eat. This should be on anyone’s Cookout Menu.
Broccolini or baby broccoli is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai lan, both cultivar groups of Brassica oleracea. Broccolini does not take long to fix. I stirfry then steam for a couple of minutes.
This is a simple tuna salad you can either eat it on crackers or on some bread. Sometime I add hard boiled eggs. Simple but delicious.
A Lucky Tradition Spreads. No one knows for sure exactly when this happened, but the various ingredients blended to create a new New Year’s Day tradition in Southern kitchens. Perhaps enslaved African American cooks in plantation kitchens came up with the idea of substituting the dark “eyes” of the black-eyed peas for the first footer visitor after hearing about the tradition. European slaveholders, including those of English and Irish heritage, may have had the same idea after noticing how the enslaved held field peas in high esteem. Another possibility is that Sephardic Jews who came to the South, especially those with a connection to Syria, inspired others to copy their custom of eating black-eyed peas for good luck on Rosh Hashanah, their New Year’s Day. In any case, a new and enduring tradition was born.