Jamaica – Seasoned View: Vol. 23

Each month we share our Seasoned View.  Snapshots of nature and daily life taken by the Seasoned sisters. Find our archive of past months’ views here.

IT’S MARCH! WTF. If you remember, that’s exactly how I started the February Seasoned View.  I can’t help but feel like this year is slipping through my fingers. I think I’m bopping around so much that I haven’t had a chance to sit still and organize my thoughts, but hey, who needs a moment of calm?  This week I’m hosting Blacka, who I refer to as my Jamaican dad, but he’s more like a best friend.

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Blacka lives next door to the villa where I studied abroad in Jamaica in 2009.  I loved talking with him and his family so much that I decided to go back to Jamaica alone in 2010 and stay with them for two months.  Those were some of the most relaxing months of my life.  I would wake up early because of the heat at which point I’d go lay near the beach, catch a breeze, and take another nap. After nap time, I’d hit the street (as they say in Jamaica) take tons of photos, eat jerk fish, drink Red Stripe and stroll on back home. I learned how to make rice and peas, I made an “office” on the porch of an unused villa, and I learned how to wash my clothes by hand.  I met up with farmers and locals that I had met the year before and generally treated every day as a mini photo adventure. I shot soccer tournaments, elementary school fashion shows, and dozens of different professions.  I waded out into five feet of water in the ocean (with my camera held over my head) in order to hop aboard a tiny fishing boat, slipped on my ass all the way down a muddy mountain to teacher ginger farmers about pesticides, and slept in half finished houses with acquaintances just to get a better feel for the life of a Jamaican.  I even worked on a book concept, but like most of my projects, it was never actually completed. Over the course of two summers, I fell in love with Caribbean culture and island life. I made countless friends, a handful of which I still keep in touch with. I cannot believe that I’m hosting Blacka in my home.  I always hoped the day would come, but I never knew it could be a reality. It just goes to show you the potential of talking to strangers. I thought it could be fun to share some Jam Rock photos here today in honor of the one trip that made me realize I could feel completely at home anywhere on earth.  What a magical moment that was.

You know the deal, you can download one or all of these photos to use as your desktop background or even as phone and tablet wallpapers.  Simply click on the download link below each photo and save the image.  Enjoy!

live seasoned seasoned view march jamaica2Negril Sunsetlive seasoned seasoned view march jamaica4 Reich Fallslive seasoned seasoned view march jamaica5 Pondside Roadlive seasoned seasoned view march jamaica6Yallahs Backyardlive seasoned seasoned view march jamaica8Mountaintop Restoration live seasoned seasoned view march jamaica7Bruce’s Butterfly Garden

 

Excuse the quality of these shots – they were taken over five years ago, they’re unedited and honestly, they make me cringe, but they’re telling of my time so I’ll share them 🙂live seasoned seasoned view march jamaica3Paper makers in eastern Jamaica.live seasoned seasoned view march jamaica9 Ginger farmers learning about pesticides – most thought that bad spirits were the reason for the decline of their crops. It was actually due to an invasive worm.live seasoned seasoned view march jamaica10 Veggie patty and bun – my favorite fast food in Jamaica.live seasoned seasoned view march jamaica11 A primary school fashion show and talent contest was one of the highlights of my trip.live seasoned seasoned view march jamaica12 I had the opportunity to visit a Blue Mountain coffee factory. The drive up was terrifying, but totally worth the private tour.live seasoned seasoned view march jamaica13 This is little Lily, she is the daughter of the cook for the study abroad program.  I was able to stay at their home that they’re building brick by brick, which is how homes are built in most third world countries.live seasoned seasoned view march jamaica14Jamaica’s beer of choice.  My best friend actually worked in the offices of the Red Stripe factory so I was able to go on a tour, watch their company soccer team play and even try Red Stripe Bold, an awesome spin off brew that isn’t exported.

 

Masala Chai

Tea is our ingredient of the season this winter. We’re using that as an excuse to sit down more often and relax over a cuppa’. Also, if you find my talk of spices interesting, you may like this post where I use a karha mix to spice up our pumpkin popsicles.

I was stumbling over my computer keys this afternoon while starting this post because I keep wanting to just write chai, but I know that’s not correct, so let’s get some vocabulary out of the way and then get on with this post.

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Chai is the word for tea in India. Masala means spiced or spice mix. So technically, when we Americans are drinking a “chai”, we’re really drinking a masala chai, a spiced black tea, not just a tea. Somewhere along the way we shorted masala chai to chai, and so I’ll stick with that abbreviation throughout this post, even though I’m focusing here on the masala. Or is it the karha?…

There’s nothing I like more than a warm cup of chai in my hands on a chilly winter afternoon. In the past I’ve always purchased either the concentrated liquid chai from the grocery store or tea shop’s chai blend for brewing. Today I want to share a beautifully simple and delicious chai recipe that you can use as the base for personalizing your cup of tea.

Traditional Karha

Another new word: karha. It’s the name for the spice blend used for making the masala chai. Traditionally, the karha begins with a combination of warming spices. This is commonly cardamom with some ginger, cloves, cinnamon, star anise, or nutmeg; all spices that we are familiar with when baking. In addition to those spices, some karha may include black pepper, fennel seeds, or coriander. You can also add spices like tumeric for their medicinal value. And those lists are not exhaustive, if there’s a spice you like, it’s fair game!

There are no hard and fast rules when it comes to the spice mixture. In India, the karha varies by region and even by the time of year. And likewise, outside of India, different regions of the world add different spices to their tea depending upon a region’s access to different spices and its palette.

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Three Champagne and Shrub Cocktails for New Year’s Eve

_DSC1436Happy New Year’s friends!  This morning we took a few minutes from our hectic, kid-wrangling schedule to create some quick and delicious shrub and champagne cocktails.  Shrub is pretty much our favorite mixer and champagne is hands down the alcoholic bevy of New Year’s so boom – this post was born.  If you’re having a dry New Year’s, no worries, just swap out the champagne for seltzer and ignore the liquor suggestions or stir up some of these delicious mocktails instead!  If you’re down to drink, read on!

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Pumpkin Curry

Pumpkin is our ingredient of the season. We’re a big fan of pumpkin desserts (cookies, and popsicles, anyone?), but we’re not opposed to drinking our pumpkin or putting it on our face! Oh, and if you like the idea of a pumpkin soup, but don’t want the spice of a curry, check out this stew!

I’m trying to figure out how to introduce this pumpkin curry. Here are my options : 1. it’s so easy to make! 2. it’s delicious; everyone, including little Luc and Alex, loved it! 3. on a personal note, cooking curry brings back so many awesome memories from my time visiting Sarah in Thailand. All three introductions are true, and together, they have me wanting to make a pot of this curry every night. You should probably make it too.

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In Sarah’s post about Bangkok, she briefly mentioned the cooking class that we took together at Silom Thai Cooking School. It was such a great traveling experience. I love eating Thai food, and I’m happy to experiment with recipes I find online and in cookbooks, but it was reassuring to have experienced teachers show us how to make a handful of dishes and confirm that, as I’ll show you today, making a delicious curry is really that simple.

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Chicken with Preserved Lemons

Lemon is our ingredient of the season! So far we’ve used it in a bucklein barsin a savory pasta, popsicles, and in the shower.

If there’s one thing making this chicken with preserved lemons dish confirmed, it’s that Calder and I fall hard for main dishes with a mix strong flavors. For example, this dish calls for fresh and preserved lemons, fresh ginger, garlic, onions, olives, and cilantro (wow!). I would never dream of putting that many flavors together on my own, and I wouldn’t have the confidence to assume that they would go well with chicken. BUT when flipping through cookbooks, that’s just the sort of edgy combination that jumps out and gets me excited to try a new recipe. Such was the scene last week when I pulled our Tagines & Couscous cookbook off the shelf.

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Stop. Do you know what a tagine (also spelled tajine) is? It was only in the past few years that I learned, and then we received a beautiful tagine as a wedding gift. A tagine is a piece of cookware from North Africa that’s made of clay and is sometimes glazed or painted. It’s made of two pieces, the bottom is flat with low sides, the top is cone-shaped. The top’s shape is meant to allow condensation to form and drip back down into the bottom of the dish. While tagines are traditionally used to cook over hot coals, they can also be used on traditional stovetops and in the ovens.

Funny thing – ours is so beautiful that I still haven’t gotten up the courage to actually use it. I’m scared it’ll break! Luckily, even if you don’t have a tagine, you can still make many of the recipes that call for them using a heavy-bottomed pot, like a dutch oven. That’s what I did for this dish.

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Red Cabbage and Apple Salad with Tahini-Ginger Dressing {Vegan + Gluten Free}

liveseasoned_sp15_cabbagesalad-3During a hectic week (like this one), I prepare a few cold salads to satisfy my lunch and snack cravings.  I’m not very good at taking breaks once I get into the groove of photo editing. Instead of starving, rely on a few quick and nutritious salads made ahead of time, like this Red Cabbage and Apple Salad with Tahini-Ginger Dressing.

Our friend Nicole sent me home with a big batch of red cabbage and apple salad a couple months ago.  I knew I had to share it on Seasoned after I devoured the entire container in less than six hours.  The Tahini-Ginger Dressing is SO tasty that I drank a bit of it. Yup. Right from the jar. It’s that good.

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Fresh Apple, Carrot, Ginger Juice

Apples are our ingredient of the season. Before falling down the rabbit trap of indulgent baked goods, we’re kicking of this series with a wholesome, homemade juice.  liveseasoned_fall14_applecarrotjuice-8

Now that apple season has arrived, I find myself juicing those little gems on the daily.  We have a whole host of apple beverages in store for you this season, but we thought we would start out with some fresh cold juice while the weather is still warm.  I never feel better than when I wake up and immediately make myself a big jar of juice and a cup of coffee.  It’s 1 part routine, 1 part you’re doing yourself a favor-if you know what I mean.  I’m also not a big breakfast eater, so juicing allows me to fuel my bod without munching too early, which I almost never have the appetite for.

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Ginger Cuke Cocktail

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Happy Tuesday! I know it’s a bit early in the week for a cocktail recipe, but I promise this Ginger Cuke Cocktail is mild, well in alcohol, not in flavor.  You can drink a few of these and still have the energy to cook dinner or work on whatever project you have going on at the moment.  I’m in the middle of a macrame wall hanging that I started months (!!) ago and kind of just walked away from.  These Ginger Cuke Cocktails are the encouragement I need to plow ahead!  The spicy ginger beer (a nonalcoholic ginger ale, but oh so different from standard american ginger ale) is absolutely essential to this drink.  If you make it with regular ginger ale you will be sorely disappointed and I’ll feel really bad about it so PLEASE use ginger beer. You’ll want to make me one in gratitude after you finish your first, second, third drink.  You can find the best and cheapest ginger beer in Jamaica, but if you’re in the states like me then head to your grocery store and look in the international aisle or where mixers are sold like tonic and seltzer water.  Ginger beer is really yummy on its own too if you like a soda once in awhile.  It’s not spicy, not sugary, which is why I’m a big fan.  Enough about ginger beer (the essential ingredient!) on to the story of why I created this cocktail.

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A couple weeks ago, I had a birthday – whoop whoop! I talked about my celebration here, but in short, I had a couple delicious mule variations at Venable.  I couldn’t stop thinking about those spicy sage, yet fresh and limey drinks so I decided to mix one up! It took some tweaking, but I came up with the refreshing afternoon, afterdinner, afterdessert drink that I was craving.

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Ingredients:

  • .5-1.5 oz vodka (depending on preference)
  • 1 oz fresh cucumber juice
  • 2.5 oz spicy ginger beer
  • 2 tsp fresh lime juice
  • 4 sage leaves

Recipe:

  • Wash, peel and juice one cucumber.  If you don’t have a juicer, simply blend the cucumber and strain out the juice through a mesh colander.
  • Add the vodka, cucumber juice, freshly squeezed lime juice, 2 sage leaves and a few ice cubes to a shaker.
  • Shake forcefully for about ten seconds to break up some of the cubes, crush the sage leaves and mix the juices together.
  • Fill you glass half full with ice cubes and pour the mixture in.  Top it off with ginger beer and garnish with a few sage leaves.
  • Enjoy and refill as necessary 😉

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I hope these photos have you running out the door for ginger beer! Let me know how much you love this ginger cuke coctail @liveseasoned . XO

Spring Rolls {Vegetarian & Vegan}

Mint is our ingredient of the season. Our archive of mint posts is rich with ideas for drinks, salads, main dishes, and cosmetic uses!

Before last week I had eaten my fair share of spring rolls, yet never made them, but with mint as our ingredient of the season, this was one of those recipes that I was excited to stretch my muscles and try making at home. I was totally intimidated before my first wrapper hit the water, but I’m happy to report that these were surprisingly easy to prepare!

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Making spring rolls at home is so much fun because you can personalize them to your tastes, choosing your favorite protein (tofu, shrimp) and vegetables (sky’s the limit!). On this particular night, we opted for veg rolls with tofu as our protein and nappa cabbage, carrots, and cucumbers as our vegetables. I did the rolling while Calder and A.Max were out on a bike ride, but while doing it, I thought about how this would be even more fun to do with a group of friends ~ setting up a big spring roll bar and letting everyone roll their own. If you try that, let us know how it goes!

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