Soulful Creations

Spring is here...well at least in DC. In Boston it has been a roller-coaster ride, the temperatures range from 32 to 52F. The snow-drops and tulips have come out already, but the early blooming trees and shrubs are barren still. I just saw some buds today and am so excited.

Last weekend (not this past one, but the one before) our time was very well spent in Puerto Rico. While there was enough to enjoy, I was oblivious to everything else- the only THING I enjoyed the MOST was the warm weather. It was 80F...compared to Boston still lingering in the 30's. I was hooked on the warmth. Believe me it was intoxicating. Well the beaches, mango trees (most of them were fruiting-I so badly wanted to steal some mangoes!) and the coconut water definitely added on to the charm. Yeah I had elaneer (coconut water) in PR....yippeeeee The other thing still fresh in my mind is the warm arepa de coco . They tasted so good especially because these were fresh. I liked them so much, they me of some similar taste back home only I could not remember what (If anyone has any idea what I am talking about, please let me know). Also if anyone has an easy recipe for making these coconut fritters, please do let me know. Being a vegetarian was not very helpful as most of the native d

Caribbean food is as flavorful as the land and the people are. I have my own utopian version about these islands and the people that reside there (I love Naipal's books, you should try them if you have never read his books). I have had a lot of Caribbean food but I have never been to any of the islands (that will not be true after this Thursday, off to Puerto Rico, yippee!!). So I could not hold back my urge to make something caribbean especially since this month's MM theme is " Caribbean food " (hurrah!!). So I decided to make a Jamaican rundun and ducuna, a sweet dish from Antigua. Jamaican Rundun Ingredients 1 medium onion, chopped 1/2 cup spring onions, chopped 2 small tomatoes, diced 1 1/2 cups carrots, thinly sliced (I used baby carrots) 1 1/2 cups beans, sliced diagonally 1 cup broccoli florets 6 green chillies, slit 1 tsp dried thyme 1 can coconut milk 1 tsp all spice, ground salt and pepper to taste Method Saute the onions (inlcuding green onions), t

Here are two necklaces with mostly red beads! The top one has just various shades of red with a beautiful sterling silver toggle clasp. The choker in the bottom is red marble beads with apricot pearls in between.

I love the flavors that are created when you grill the veggies and the best part- it is super simple. Yoohoo!!! So while I love to have grilled foods, this is the first time I have made something of my own in the kitchen in my stove top (Well that was another thing I was worried about, indoor grilling on stove top) All I did was this Cut some snow peas, red onions, red and green peppers, zucchini- grilled these on my stove-top grill (finally inaugurated the pan) until the veggies were crispy and brown on both sides. Made a dressing by whisking together some lime, balsamic vinegar, olive oil, dried basil, fresh parsley, dried oregano, salt and pepper. Tossed the veggies in this dressing and served warm with some toasted sesame for garnish How simple is that?