Note: using last year’s pic until I can download pics from this year’s meal. Stay Tuned. More pics to come! Thanksgiving never arrives suddenly in my home. It gathers itself quietly in the weeks before — in the steady cleaning, the reorganizing, the mental checklists, [continue reading]

(Sunday, November 23, 2025 — The Sunday Before Thanksgiving) There is a certain hush that settles over the house the Sunday before Thanksgiving—an unmistakable mix of anticipation, quiet gratitude, and the steady hum of preparation. Week 47 carried all of that energy. My mom was [continue reading]

Trinidad Garlic Pork — A Christmas Tradition Rooted in Memory Trinidad Garlic Pork carries the unmistakable spirit of a Trinidad Christmas. The sharpness of vinegar, the warmth of garlic, the perfume of thyme and bandhania — all of it signals the start of the holiday [continue reading]

This Week’s Story & How the Menu Came Together Some Sunday lunches arrive softly, almost choosing themselves. But Week 46 came from a different place — a blend of necessity, Thanksgiving prep, unfinished recipe work, and that spark of creativity that lights up my kitchen [continue reading]

“Week 45 brought stewed chicken with red beans, rice, plantains, and coleslaw — a Trinidadian Sunday lunch carrying the rhythm of home, the warmth of childhood kitchens, and the kind of comfort we return to again and again.” 🏡 In the Kitchen By the time [continue reading]

Cassava Pone holds a special place in my heart—and on my dessert table. It’s my husband’s absolute favorite treat, and honestly, I’ve come to love it just as much. Made with grated cassava (also known as yuca, balinghoy, mogo, mandioco, kamoteng kahoy, and manioc) and [continue reading]

Sunday Lunch Week 44 brings a comforting and unexpected meal: Mexican steak bowls made with ribeye, yellow rice, and black beans — a practical, delicious feast shaped by a busy morning and the ingredients already waiting in the kitchen. The Story Behind This Week’s Sunday [continue reading]

A Beloved Trinidad Staple While I love zaboca (the Trinidad word for avocado), my body does not always love it back. Time and time again, I’ve tried to enjoy it as an adult, but it just doesn’t sit well with me. On the other hand, [continue reading]

Soft, silky Guyanese Oil Roti made with traditional vegetable oil or my healthier extra-virgin olive oil variation. Easy, flaky, and perfect with curries, stews or vegetable talkaris. A Soft, Silky Guyanese Classic Guyanese Oil Roti—also known as Clap Roti—is beloved for its tender layers, warm [continue reading]

Jamaican Steamed Cabbage — sometimes called Jamaican Cabbage Stir Fry or Jamaican Stir Fry Cabbage— is one of those quiet dishes that completes a plate without competing with anything else. It’s lightly sweet, gently tangy, warm with pimento, alive with thyme, and beautifully crisp-tender. You’ll [continue reading]