Chicken in de Ruff & A worthy cause

"Chicken in de ruff" is how chicken and chips used to be known long ago in my homeland, Guyana. The term was derived from the texture of the fried chicken - rough, rustic and very crunchy. This week, I thought I'd share with you my take on this favourite dish which is reproduced throughout the world in numerous fast food establishments, each putting their special touch to it. Perhaps you too have your own secrets of making crispy, crunchy fried chicken? Don't worry, I won't ask you to share the family secrets :) but I'll be happy to share mine, just drop me a line if you'd like the recipe. Click here to read the column.

I eat bananas regulary and earlier in the year, I saw this recipe for banana mousse over at my dear friend Valentina (aka Stella & Sweet Temptations). As soon as I read the title of the post: For Banana Lovers Only, I knew she meant people like me. Thanks for an easy and delicious recipe. Instead of the Cointreau called for in the recipe, I used some excellent West Indian dark rum; of course I added a little more than the recipe called for. :))

And now to the worthy cause.

This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow at Figs With Bri.

Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.

She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.

The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.

This month’s theme is: YELLOW for Bri

Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.

The entries can be viewed here. The deadine for entries is June 30, 2008. The fundraiser will extend until July 15, 2008. The target amount is $12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise. There's a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.

Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.

This month’s photo contest also has some prizes. Details here. You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this event.

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Discovering Kohlrabi. Chicken Satay. Arusuvai Friendship

While I had seen kohlrabi on many food blogs, I had never seen or heard of it in these parts until a few months ago at Barbados's annual Agricultural Fair, Agrofest. This past week, I managed to get my hands on some from a teacher turned farmer, Phil Perry, whose booth at the fair I spied the kohlrabi. In this week's column, I discuss my observations and tastes of this vegetable in various preparations. If you've seen kohlrabi in your supermarket or farmers' market and never tried it, I encourge you to do so at least once. It is rather versatile and a great flavour absorber.

I made a dhal, the recipe can be found here at Sheela's Delectable Victuals. I followed the recipe precisely and thoroughly enjoyed this dish.

It is also one of those ingredients that can be eaten raw. Next time, I am going to add some cottage cheese to my carpaccio.

Pick the spice or herb or combo of your choice to roast this vegetable and you will be pleasantly suprised.

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I immediately bookmarked Bee's (Rasa Malaysia) first post of chicken satay as a must-try. I then waited patiently like so many others for her to post the peanut sauce and let me tell you, this is a wait that's well worthwhile. It is simply the best I have ever tasted. You've got to try it, and, to make really good satay, do not shorten the time necessary for the meat to marinate in the sauce, you'll be glad you did. You can find the recipe here.

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This week I was thrilled and honoured to be connected to the Arusuvai Friendship Chain through the generosity of a dear friend, Linda of Out of the Garden. I am thoroughly enjoying the collection of lentils that I have received but I regret to announce that all, all of my mystery ingredients were taken away from my package by customs :( they have been sent to the Ministry of Agriculture to be tested and I am not sure that I will get them back, the clerk at the post office intimated as much :( Nevertheless, thank you so very much Linda! :)

The Arusuvai Friendship Chain was started by Latha and her family at The Yum Blog along with Bharathy of Spicy Chilly and Bhags of Crazy Curry.

And finally, this week over at Forgive Me My Nonsense... truer words were never spoken as I do ask your forgiveness.

Guyana's 42nd Independence will be celebrated on Monday, May 26.

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Taste the Difference

The first time I ate green bananas (aka figs) was in St. Lucia. When I was first offered it, I shunned it adamant that the only way that bananas could taste good and were meant to be eaten was ripe. Thank heavens that that was a loooong time ago. This week's column encourages the reader to try new tastes, new flavours, new ingredients and to even venture out like I did, and try familiar ingredients in different ways and in varying stages. I do hope that you'll take the challenge and do the same. Perhaps you might even like to share some of your experience(s) about new things you've tried or familiar things you've had in completely unfamiliar dishes or method of preparation.

As for me, I now have a serious love for green bananas - simply boiled and sliced, as it is shown here, with some sauteed salt fish is one of my favourites ways to eat it.

I won't say much about this salad, I'll let you read the column.

Thanks for all your well-wishes re: the completion of the book. The next stage now begins as Chennette puts it: editing, proofing, editing... I'll continue to keep you updated.

Forgive Me My Nonsense will be back with a new post next week, I promise, just trying to catch my breath.

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