A wise owl once said, “When it rains, it pours.” Lucky for the owl, who was far afield hunting mice when a boisterous storm decided to wring itself dry over the Turners’ farm. Rain lashed the apple trees in the orchard, thunder roared from the heavens. An Elm tree vexed by this show of youthful exuberance, dared the cloud to do his worst, which whipped the storm into greater fury. The Elm trees’ challenge was met with a fistful of lightning bolts that split the trunk in two with a resounding crack. The stars, horrified by this terrible murder, fled to safer constellations, leaving a thick slab of darkness that oozed over the farm like a leaky fountain pen. Red Rooster didn’t care that the vengeful thunderstorm was now a villain. His only concern was the deluge of raindrops soaking his tail feathers. He had chosen to roost in a lime tree close to the farm house but now he cursed his bad luck. His perch was damp and slippery, the pitter patter of water falling from the leaves annoyed him and worst, he was wet. Exasperated, Red tucked his head further under his wing and tried to sleep. Spying the sleeping rooster, the merciless cloud shook the lime tree with a loud thunderclap that made Red cock-a doodle in fright. Embarrassed, Red flew into the night followed by a chorus of hoots and chirps from the cheeky chickadees and turtle doves that were nesting a few branches over. Red […]
Ingredients: ½ lb Saltfish 2 Roma Tomatoes 1 Cucumber ¼ Red Onion 8 sprigs Parsley 1 Scotch Bonnet Pepper 3 tbsp Sherry Vinegar 3 tbsp Coconut Oil 6 tbsp Canola Oil Pinch of salt if necessary Method: Soak saltfish in water overnight, this removes most of the salt from the cured fish. Cut the tomatoes in halves. Remove the seeds and cut julienne. Do the same for the cucumber, cut in half, remove the seeds and slice into half rounds. Pick the parsley from the stems and rough chop Use ¼ of a red onion and cut julienne Cut ¼ of a scotch bonnet pepper into rounds Toss tomatoes, cucumber, onion, parsley together. Fry the whole pieces of saltfish in the canola oil about four minutes on each side until crisp. Add the coconut oil to the saute pan. Next add the scotch bonnet pepper, then the vinegar. Remove from the heat and let cool for a few minutes. Flake the saltfish and pour the oil and vinegar mixture over the cucumber and tomatoes. Add the flaked saltfish to the salad, taste and season with a pinch of salt if necessary.