This was our second annual “Trinidad Weekend.” The time in the dead of winter where we cook nothing but Trinidad food. The only thing is that it didn’t make it seem any warmer. I picked this weekend because it was so cold. But next year I think we’ll do it around Carnival.
So no, it still seemed cold this weekend but it went well. I made some doubles (more on that later), Karen made curry chicken, channa & potato with bus up shut roti on Saturday, bake and shark for lunch Sunday, and stew chicken with macaroni pie and pigeon peas for dinner Sunday. Good times. I finished the weekend off on Monday with a solo run on Mummy’s oxtail soup. Well, not completely solo, Karen made the dumplings. I followed her recipe exactly, and noticed some things that I apparently forgot to write down. But I managed it all right and Karen said it rocked. And guess what secret ingredient I added:
Do you see it in there? Yes, I know it looks like witches’ brew, but pay attention. I added a habanero pepper in to the soup, just like everyone says you’re supposed to. It didn’t burst, and the soup wasn’t hot at all. And it looked a lot nicer in the bowls, too. Even Jonathan and Ben tried some and liked it. Ben likes all my soups. Good boy.