I’m sure you’ve noticed it too: the tall trees in varying stages – some full of blossoms, some densely populated with young fruit and others with branches bowing with the weight of those signalling that they will soon be ready to be picked.
Last week, after a couple meals of dhal, rice, and fried salt fish; okra, and fried salt fish; karaila and fried salt fish, I had had more than my fill of fried salt fish.
In a couple of days it will be Valentine’s. As I thought of what to write about this week, I recalled my Love Letter to Guyanese Cuisine that I wrote last year.
We know that holidays are all about tradition and rituals (as they should be), but they are also a time when we consider shaking things up a little from the routine.