I just heard of the passing of a dear friend this morning (I am writing this column on Thursday, Feb 2nd). I first met and knew her as a young friend of my mother, and later, as a friend and colleague when I worked at the then Guyana Broadcasting Corporation. Her passing is sudden, and I think, yet again, of how frequently these days I am hearing of people I know transitioning from this life. A friend explained that it is likely a feature of our age – we are at that stage where people who have been part of our lives from childhood or teenage years, are leaving. At times it feels like my orbit is fading, disappearing, depleting.
There are people and their influences that have been a part of your life for as long as you can remember, and even though you might not have been in touch often, you know they are there, they are around, and you can reach out. There would be the annual check-in and you’d pick up as if no time had passed. There would be laughter, teasing and recollection; there’s a feeling you have that you belong. These people are a part of your tribe, your community. When you hear of their passing, you are flooded with memories, some profound, some mundane and every day that warm your heart and bring a smile to your face. All you are left with are the memories, a variety of them, but there are always those associated with food and drink. And you realise how food connects us, how the breaking of bread binds us and keeps us grounded.
This morning when I got the news of Auvril’s passing, after the initial shock, I chuckled as I recalled a conversation she and I had years ago about sardines being a taste of home. Auvril recounted that whilst on a visit to the United States of America, she satisfied her sister’s yearning for sardines. She said, “I cut up some onions and fresh herbs and fry up the sardines; we eat it with some hot white rice and raw hot pepper. And we eat it with our fingers, of course!” We laughed so hard. She explained that she had taken sardines from Guyana to the States. Read that sentence again and let it sink in. All I will say is, if you know, you know (lol).
You might ask, why was she taking sardines from Guyana to the States, don’t they have sardines there? Obviously they do, but here is the thing, some of the brands of things we get and the variety (albeit imported), are not necessarily available there or in other parts of the world. When and if available, they can only be sourced from high-end specialty shops as imported items. I remember baulking at the price of Kerrygold butter in the US when I wanted to get some to make macaroni and cheese pie. I have a friend that takes back Corn Beef every time she visits. Think about it, I am sure, that like me, your family, and friends (particularly up North) ask you to bring back certain things and brands they do not have access to. Anchor cheese anyone? Auvril had taken cans of Brunswick sardines for her sister to have a taste of home. The conversation we had delved into our preferences of sardines – oil or water, reheated (fry up) or cold out of the can, mashed or left whole.
I remember after chatting with Auvril, I had sardines and rice that day for my meal.
My mother liked sardines with hot paratha roti at dinner time. I’ve always liked my sardines with bread because that is how I grew up having it, but these days, I mostly have it with salt biscuits – white or wholewheat – accompanied by a hot beverage, anytime of the day. In terms of preference, I like the Brunswick brand (grew up on that) however, these days I buy a brand called Wild Caught because of the sustainable fishing practice employed. Brunswick now has canned sardine fillets, I’ve tried a couple, did like them and I found the one with the smoked flavour very salty. Gimme the regular can of Brunswick in oil and I am good to go. Oh, the Brunswick sardine steaks in oil are really good too.
Auvril, my friend, thanks for the memories. Rest in peace.
Cynthia
