Did Kevon tell you it is poisonous?
What is poisonous? The Ackee you are eating, said Evelyn.
I was about to enjoy another bite of my Ackee salad sitting in front of me in a beautiful ceramic bowl and sparkling in the perfect olive oil and balsamic vinegar dressing. As my fork remained frozen, suspended between the white linen-clad table and my mouth my mind went into overdrive. What am I going to do? As a priority measure, swallow hard and smile.
Pretending I have this covered, there is nothing to worry about.
Of course, I could not resist asking. So I asked Kevon what do you mean poisonous?
From Kevon’s facial expression it was pretty clear this was not the first time the subject matter came up with a guest. Well, not really he said with that island smile.
Not really? But still a little? What do you mean?
And then he explained. Ackee is part of Jamaica’s national dish, Ackee and Saltfish with Johnny Cakes or roasted breadfruit. The fruit, that is prepared like a vegetable grows on a beautiful medium-sized tree.
The trees at Calabash Cove will produce 2 harvests every year. And Chef Thierry always has an eye on them.
The fruit initially green, will turn a bright pink just before it is ripe. Pink you may say, screaming “don’t eat me I am poisonous”. At the last stage of the ripening process, the pink shell will open up in 3 wings, exposing the actual yellow fruit. This yellow fruit is removed, while carefully taking out a pink vein. It is then poached in saltwater. This will render the fruit save to eat.
Some lovers of Ackee will sauté it right away in large quantities of oil, onions and saltfish.
This particular Calabash Cove dish calls for the Ackee to be cooled off before being mixed with kale, lettuce, tomatoes, carrots, olives or other fresh garden vegetables like smoked pumpkin or zucchini.
But Kevon, what happens if the Ackee is not boiled properly?
Well, that could be a whole different story………..
THE WOODMAN OF CALABASH COVE
A Saint Lucia Tradition
Introducing Stanfield Dolcy,- a joiner by trade, lover of gardens and finally a wood carver with passion. Fifty seven years young, he started his career as a forest officer for the St. Lucia Government. He’s happily married with four girls. Furthermore he has been one of the most loyal, respected and lovable “Calabashies” since the Cove’s opening ten years ago.
An unassuming and charming “Saint Lucian”, he delights the guests with his endless knowledge of indigenous plants and trees of exotic wood. Now and then he opens a fresh cut coconut with his machete to have guests taste this truly healthy local libation straight from the palm. Doing so. reciting a famous Caribbean Song…drink, drink Coconut water, drink, Coconut is good for your daughter, think, etc 😉 You can probably figure what that means. Every Saint Lucian will tell you it works ! Moreover, Dolcy also knows, where the best Mango and Pineapple grow.
One encounters his work as a passionate wood carver immediately on entering the property. An artistic sentry post carved from a massive single branch of a Saman Tree, sits next to the Calabash Cove sign. Exiting from the taxi, you are faced with a magnificent Welcome Sign before entering the lobby. He’s expert in utilizing exotic local woods like Mahogany, Saman, Bamboo, White Cedar and White Wood.
Dolcy created and carved all the hotel’s room numbers, wooden menu covers, bill presenters, paper towel holders and most signage around the property. He also creates special commissions from a single piece of wood, for guests. Some of his creations are on display and for sale in Memories of Calabash.
How many times have any of us said that we should write a book. In answer to a question such as ” How did it go with such and such?” you answer “Oh,I could write you a book!”
It is something all of us aspire to do at some time or another. Taking time whilst away on vacation could be just the thing to get your ideas in order and make a start.
Here’s a cool article in Atlantic.com, I found the other day…hope you find it interesting.
How to Write a Book Without Losing Your Mind
Since then, I have:
Called my mom rejoicing.
Called my mom crying.
Considered changing my Twitter bio, then thought better of it.
Considered emailing all my ex-boyfriends and mentors to let them know I’m an impostor, then thought better of it.
Extensively researched three different long-form writing softwares, only to find that I prefer the first one I ever tried
Researched and bought several different types of special German pens, only to find that I prefer good old Paper Mates.
Now just one task remains: Write the thing.
To that end, I recently consulted with some productivity experts to figure out how it is that people—such as, hopefully, myself—are able to accomplish big, long-term projects, within the time allotted, and ideally with minimal psychiatric help.
I reached out to Laura Vanderkam, who has written several books, most of them about the art of getting things done. (She sees your Lean In and raises you I Know How She Does It: How Successful Women Make the Most of Their Time.) She has a book come out every 18 months to two years, but most of the writing gets done in six months, she told me. After that, she’s editing and promoting the book. And between everything, she’s blogging, podcasting, speaking, and traveling. Oh, and she has four children, ages 11, 8, 6, and 3.
“When you write a lot … you know that the first thing you write is not going to be perfect,” she said. “You’re going to be writing all sorts of stuff that won’t be in the final draft, including writing ‘insert this thing here’ in brackets. You will make it better, but it’s so much easier to turn something into something better than to turn nothing into something.”
Phew, that’s reassuring. The ugly sentences I see on my screen aren’t really my writing, they’re my little book embryos, with flipper hands and a tail. My beautiful word baby won’t emerge till months from now.
What not to do? Wait till the last minute, Vanderkam says. Besides, if you get done early, you can take a break from your work and come back to it with fresh(er) eyes.
Not that you would ever put things off, anyway. Joseph R. Ferrari, a psychologist at DePaul University, told me that most people are just occasional dawdlers. “Chronic procrastinators,” Ferrari said, make up only about 20 percent of the population, and the only way to help them is therapy. I don’t know if I’m in that 20 percent, but getting special anti-procrastination therapy seems like exactly the kind of thing I would do to procrastinate. I might also clean up my desk—which, it turns out, might actually work. In one study Ferrari recently did with colleagues, people’s level of clutter predicted their tendency to procrastinate.
Sometimes, though, I clean because I feel like I’m not in the right “mood” to write. But mood is meaningless when it comes to getting things done, as Timothy Pychyl, a professor at Carleton University in Ottawa, told The Washington Post in 2016. “I have to recognize that I’m rarely going to feel like it, and it doesn’t matter if I don’t feel like it,” he said. It’s also a myth that you need a “good chunk of time” to really get going on something. The famously productive business writer and Wharton professor Adam Grant says he’ll even use the eight minutes between meetings to get started on a project.
Getting started—and other small victories—might be all it takes. Linda Houser-Marko, a research psychologist at the Johnson O’Connor Research Foundation, once did a study in which she found that it’s better to measure your progress toward large projects in terms of smaller, incremental “subgoals”—whether it be a chapter of the book or a small portion of your dissertation—rather than the larger objective. This is especially helpful when you struggle, she found. “The higher-level goal might give you more meaning, but the lower-level goal is better when you have setbacks or when you’re not making as much progress,” she told me.
“If you’ve written 800-word articles in a day,” Vanderkam assured me, “you’ve already written a book in six months anyway. You just have to do a little, then do a little bit more.”
At least, that’s how she does it.