Wednesday, September 28, 2011

Autumn is here and guess what I got?!



I am super excited. My mother-in-law just got back from Haiti and brought me back some fresh chestnuts. Don't know if I'm gonna broil them or grill them or make candied chestnuts.

Either way, I will keep you posted.

Tuesday, September 27, 2011

Let's go to the Ti Mache/Flea Market

Signage of Hialeah Opa Locka Flea Market in Miami, FL.

One of my favorite activities on a weekend includes going to a Ti Marche or Flea Market. And it definitely does not matter whether it is indoor or outdoor. The bigger the better! I have so many memories of going to the local flea market a child with my parents. It was so much fun eating the food, shopping and playing with random kids. You can find inexpensive locally grown fruit, great bargains and special herbs, especially items one may not find in a commercial store or ridiculously over priced elsewhere. Lots and lots of handmade imported items, clothes and special pieces from all over the globe.

Haitian Artwork Booth at Yellow Green Farmer's Market in Hollywood

Owner of Tcha Tcha

To my amazement, there was a beautiful young lady selling beautiful Haitian Art and Jewelry at the Yellow Green Farmer's Market in Hollywood, FL. Now the Yellow & Green Market is located in a barn that's well vented. But there are of course the traditional market.

Hubby taking a moment to wipe off the sweat from the Miami Heat.

I will keep you posted on my findings at my local Ti Marche.

Friday, September 23, 2011

5 reasons why I love Lasagna!

  1. Easy to make!
  2. Easy to make!
  3. Easy to make!
  4. It's Delicious!
  5. Even better on the second day!

Monday, September 19, 2011

Tea for Breakfast? Why, Thank you.

According to substituting a cup of coffee with tea will cut your caffeine intake in half. Tea has a lot of beneficial and healing properties. Tea bags are filled with lots of antioxidants. Teas aide with allergies, help with sickness, cholesterol, great for cleansing, cancer, weight loss and the list goes on and on.

Here's a recipe I picked up from my husband's mom.


  • 2 tea bags of  Lipton (Decaf optional) Tea
  • 4 cups of water
  • 1/4 cup of sugar or to taste
  • 1 pinch of salt
  • 1 cinnamon stick
  • 1/2 can of evaporated milk

Add the tea bags, cinnamon stick and water into a medium saucepan and bring to a boil. Once the tea water comes to a boil stir in the milk and add in salt and sugar. Stir. Lower the temperature and allow to boil for a few minutes. Do not let mixture boil to long because it will over flow out of the pan.
                                       Final product should look like the picture below.


Tea au Lait

La bouye Farin/ White Flour Porridge

Picture taken fron

Do not let the name of the porridge throw you off. This is one of my favorite porridge dishes of all time. The first time I had this, I was in Haiti and my aunt made it for me right before I went to bed. Needless to say, I asked her to make it for me every night until I left the country. It's creamy, sweet and delicious. You gotta try it.


1/2 cup of white flour
2 cinnamon sticks
1 anise star
1/2 teaspoon of vanilla (the clear one)
1 can of carnation condensed milk (1/2 can of coconut milk & 1/2 can of carnation milk)
4 cups of water
1/2 cup of sugar (or to taste)

NOTE: This recipe calls for a smooth creamy texture and no lumps. BE PREPARED TO STIR.

Step 1. Toast the flour.

Using a meduim sized frying pan, pour the flour onto the hot pan and stir the flour. It cooks really quickly. It's key NOT to burn the flour. If the flour changes color you cooked it too long. It should stay white and a little grainy, but if you don't feel like starting over you can still use it. To know when it's done you should begin to smell the flour. Be sure to remove from stove, sift over a meduim sized bowl filled with 1 cup of water. Mix together and be sure to smooth out any lumps.

Step 2. Making the porridge

 Add  the 3 cups of water to meduim sized saucepan and add cinnamon sticks and anise. Allow water to come to boil. For best results, allow water to boil until you can smell the cinnamon but do not allow the color of the water to turn brown.

Once the water comes to a boil very slowing pour in the flour and water mixture while stirring with a wooden spoon. Do it in increment if necessary. The key here is to avoid lumps. Take your time here. 

Turn down the temperature just a little and allow mixture to thicken. Add in milk slowly, stir and stir. Add in sugar and lastly the vanilla, all while stirring. Allow porridge to cook for a few minutes.

Step 3. Eating time.

The camera is not reflecting the right color, but you get the idea. 

Check, stir then plate. You can serve cold or hot. But it's best served with toasted bread spread with peanut butter.

End result should be a white creamy, sweet and thick consistency.


Porridge Anyone?

Pictured above is La bouye banane/Plantain porridge topped with strawberry jam.

Thursday, September 15, 2011

Coconut Cream Cocktail

Summers over, but that doesn't mean you can't occasionally close your eyes and imagine sitting on the beach underneath a set of palm trees sipping on a nice cool fruity drink.

Here's a recipe that will take you there when you need it.


1 can of condensed milk
1 cup of ice
Captain Morgan's Coconut Rum


1/4 cup of rum + 2/3 cup of condensed milk + handful of ice =  HEAVEN

Thanks for the recipe Melanie.

Avwan/Oatmeal Porridge

Picture taken from

This is not your ordinary tasteless 'ole oatmeal. This is a creamy delicious dish that will have you coming back for more. 


1 cup of Rolled Oats
2oz -3oz of condensed milk
1/8 cup of sugar (or to taste)
1 cinnamon stick
1 anise star
1/2 teaspoon of Vanilla (optional)
2 cups of water
1 pinch of salt

KEY: Wooden spoon

Yielding 1 serving:

Place 2 cups of water into saucepan on medium temperature. Add in cinnamon sticks and anise star. Allow water to boil until you can smell the cinnamon but do not allow the water to turn brown from the cinnamon sticks. Add in oats and stir. Allow mixture to thicken a little. Lower the temperature at this point.

Slowly pour in the Carnation milk while stirring. Continue to stir the mixture and add the pinch of salt. Stir, stir and stir. Allow to cook for 2 to 3 minutes, then slowly pour in sugar. Stir, stir and stir. Add vanilla at this point. Stir.The texture of the oats should look like porridge and the individual oats should disappear.

Allow to cook on medium low for 3 to 4 minutes before plating.

Picture taken from Ashley
Traditionally, Haitian oatmeal is served with a slice of bread toasted and topped with peanut butter...hmmmm. Or you can top it with some fruit. Either way, enjoy!!!