Scotch Bonnets are some of the world's hottest peppers. They rank anywhere from 100000-350000 on the Scoville Heat Unit (SHU) scale. This is a measure of how hot a chili pepper is (or for that matter, anything derived from a chili pepper). The scale is named after Wilbur Scoville who developed the test in 1912. Your … Continue reading Scotch Bonnets Are Not for the Faint-Hearted (Spoonwiz)
I stop staring at my feet/I refuse to let them intimidate me/I am clearly out of my element/this far down the 52 on AC Transit/I stash my inhaler/switch seats/await my stop with some anxiety/dreading the return trip/wishing cabs were not so expensive in the U.S./hoping the return trip will be less jarring on my bougie self/acknowledging/Black can never equate one experience
Where am I? I’m sure you are dying to know! For Christmas, I gave myself the gift of a second pilgrimage to Haiti, Ayiti, the beautiful land of beautiful people where the great economic divide is as visible as the night and day that marks the passing of time and where suffering, as widespread as it is, never keeps the people from smiling back when you make eye contact. I had to return to Ayiti. It had wrapped its arms around me in May 2002 when I made my first pilgrimage and it had refused to let go. So I honored it, and all who were in it, by returning.
Food Wars Cooking was a major affair in our household. Sometimes the cause of disagreement among family members and house helps, the coal pot, aka the kitchen stove, was essential to this process. Because it required charcoal it was always lit in the courtyard to prevent the first puffs of smoke from choking everyone in … Continue reading Behold the Metamorphosis of the Published Word…
My sister and I being the curious kids we were were always ready to try something different. On this one occasion, Aunty Mercy served us dinner and then left to clean up, and eat her own dinner because she ate her meals apart from the family. Sheela and I went looking for her later and found her cleaning up the main coal pot, and tending to her saucepan of freshly prepared koobi stew and ampesi, a local delicacy of salted tilapia stew with boiled green plantains and yams.