Cynthia Nelson

On My Plate (OMP) is a series in which I share with you what I’m eating.

Do you think we will finally see some movement and concrete action on the food security and nutrition partnership that is being talked about between Guyana and Barbados?

Love is in the air, and it is the perfect time to begin ‘A Love Letter’ series in this the 16th year of Tastes Like Home.

One of the ways that the Bible speaks of the “breaking of bread” is that of fellowship and the sharing of a communal meal.

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you may have but are too shy to ask, or, as in many cases, questions that you do ask.

Last week I mentioned that I prep and store certain things for convenience and the cutting down on prep time to cook (especially when in a rush).

On My Plate (OMP) is a series in which I share with you what I’m eating.

Things we make with ham from Christmas after the main feast include ham bone soup, fried veggies with bits of ham, fried rice and chow mein with strips of ham and the final scraps in a pot of Cook-up Rice.

For almost 2 years now, because of the pandemic, how we shop for food, cook, and eat have changed.

We all know that Christmas is a season and while I acknowledge it as such, for me, Christmas is really the day before Christmas.

The coming week will be intense, stressful, exciting, expectant, and let’s not forget that there will be those dreading it, for all sorts of reasons.

We use our ovens all year round for baking but at this time of the year, we really give them a workout.

It’s the second Christmas holiday in the midst of a pandemic.

On Tuesday, November 30, Barbados will officially become a Republic. November 30 is also Barbados’ Independence Day and this year marks 55 years of self-government.

This week begins a new series in Tastes Like Home. It is called, On My Plate (OMP).

Stating the obvious – times are hard, and money is in short supply.

While in our part of the world Diwali is not a five-day celebration, we can pretend it is so as to have a little more sweetness by making this absolutely delicious Semolina Parsad.

At the beginning of the month, I shared with you a Sri Lankan side dish – Pol (Coconut) Sambol, and what I’d promised then was to try their Pol (Coconut) Roti that I discovered in my research, and share with you.

Have you had your guava today? Guavas are currently in season here in the Caribbean and I just can’t get enough of them.

As I said in last week’s column, a lot of my cooking these days is throwing together ingredients, particularly what is on hand, or creating something with leftovers.