The Jackson's invited us over for dinner week ago tonight--Monday night. It was delicious. Sister Jackson only used ingredients that are readily available in Fiji. She did this amazing thing with eggplant which is in abundance right now. Using eggplant that was the size of a really fat cucumber, she cut it in half and roasted it in the oven. She then put hoisin sauce on the cut side and broiled it. Delicious!!! I am not a fan of eggplant but I went right out and bought some hoisin sauce and eggplant and cooked it again for Scott. Mine was not as good, because my broiler does not work. I am, however, determined to get around the broiler. I am also determined to learn to cook with only those ingredients that are available in Suva. No more Campbells soup.
It is amazing to me that some cooks are just naturally better than others. I think I am an above average cook, but I have always stuck to American recipes or American variations of foreign foods. I am not a really adventuresome cook, nor am I able to just make recipes up. If you want a good down-home meal, I am your girl, but if you want gourmet I am at a loss. Sister Jackson is a gourmet. I think I am going to ask for lessons, recipes, etc., from her.
Speaking of food. This week Scott and I stopped at a little roadside market on our way to someplace else. We needed everything. As Scott was dickering over the price increase of pineapple, I walked to the carrots. They come in bags of four generally. When the salesman told me the carrots were $4 for four, I protested. He then told me that carrots are out of season. "Yah, right." I thought "You just want more money. Carrots are never out of season." It was not until we had driven off, that I realized that, indeed, carrots have a season. As an American, I forget that because carrots are always available---always. Pineapple is also out of season thus the higher price.
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