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| Our Xmas Tree |
Welcome to December! Are you in the holiday spirit? This is a photo of our Xmas tree, it doesn't change too much from year to year, I have a different tree topper this year although it's not really new.
According to Kathy, shopping at the malls will be light for this week before it starts to get crowded. As a matter of fact, I was at the mall yesterday morning (we had snow flurries and it was cold!) L wants a hairdryer for Christmas. There were at least 6 different varieties at Walmart, who knew this could be so difficult. They come with various attachments and settings. She wanted lots of speeds and a cold air feature. I think (hope) I chose a good one for a reasonable price. It has ionic technology that helps reduce static and I even saw a 'turbo' button on it! I think mine only has a 'low' and 'high' setting, lol.
According to wikipedia
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.
I found this recipe in a cookbook I have and wanted to share it with some of you who might be interested in trying to make Jamaican Jerk Seasoning. It's good on meat or fish. I would not use that many Scotch Bonnet Peppers as they are fiery hot (maybe just one).
1 lb Scotch Bonnet Peppers (fiery hot)
1 small onion chopped
3 stalls escallion chopped
3 sprigs fresh thyme chopped
3 tbsp salt
2 tbsp black pepper
2 tbsp whole pimento (allspice) berries
1 tbsp ground ginger
1 tsp nutmeg
1/2 c white vinegar
1/4 cup soy sauce
In a food processor or blender puree all ingredients until sauce is coarse yet pourable
makes about 4 to 5 cups
Pottinger, Lily,Pottinger, Ed.The Real Jerk: New Caribbean Cuisine.Vancouver, BC:Arsenal Pulp Press,2002.Print.
