As I pen this week’s column while sipping a cup of my beloved tea, it is raining; not sure if this weather pattern will remain the same when this is published but I am praying that it is the start of regular showers and our catchment areas will be replenished. I get really depressed when I jog around the Mona Dam and see the water levels getting lower and lower. How joyous I am for this blessing since the protracted drought, the result of El Nino has seemed never-ending. The pitter-patter sound of the rain falling outside is like music to my ears. We are currently collecting rainwater to store and water our plants, which like everyone else’s, have taken a severe scorching in recent times with the lack of moisture and water lock-offs. It amazes me how our plant life has shown signs of revival in the last week. Water is indeed life.

Speaking of plants, my sister who was visiting from New York and I were recently at a well-known floral shop buying herbs to replace those in my garden which have died due to the dry period. I can’t live without herbs for my cooking and prefer to grow my own as herbs can be pretty expensive in the supermarkets. To our dismay there was no rosemary and we were lamenting that fact. A lovely lady overheard us and we begun an interesting conversation. She shared that she grew rosemary in her garden and we would be most welcome to follow her home to get a plant. My sister and I looked at each other in shock, for this gracious gesture caught us off guard. She assured us that it was no problem so we paid for our other herbs and followed her to her home.

As we got chatting at her house, we realised we had so much in common: a passion for growing things, a nurturing nature and a deep love for this island despite the constant social challenges. This lady, Mrs Blossom Crawford, is the epitome of what is right about Jamaica. Too often we are bombarded with the negative stuff. I just wanted to share this encounter, one of many I’ve had recently in different strata of society, because it touched me so much. There are many sincere people out there who are filled with goodness, realistic yes, but not cynical or bitter. These persons seek solutions instead of complaining, and try to do their part in a small way in their community at large, work or church. Crawford was very adamant in her stance about remaining positive and being an example to others of what neighbourly love is all about despite the challenges she faces like the rest of us.

We got chatting about recipes and I told her I was a food writer. As an added gift, she gave me a baby fig tree to plant in my garden. This brought tears to my eyes as I absolutely love figs and was so touched. God truly works in mysterious ways as I have been lamenting about all the plants which have died in my garden and this fig tree represents a fresh beginning. Now that the heavens have opened and the rain is pouring, this is the best time for the fig tree to be planted. Already I am thinking of the jams, tarts and drinks I will make and the recipes I will develop. As it grows, for me it will be a personal symbol of kindness and I can’t wait to share its fruits with others and hope that it will spread joy in their hearts as it has filled mine. Thank you, Mrs Crawford, may you continue to bless others!

Mummy’s Hungarian Goulash

My mother makes the most terrific stews. This delicious beef stew is great to eat during the rains when you want something to warm you up, or if you fancy a heavier, stick-to-the-ribs meal. Paprika is the star spice which gives this dish its lovely deep red hue and spiciness. I haven’t put them in the recipe as they’re hard to find in Jamaica, but caraway seeds give added depth and if you have some in your pantry, do add a teaspoon for a more authentic taste. Also, although not classic to goulashes from Hungary, in other Eastern European nations, like Croatia where I visited, bacon is added. So feel free to change this recipe to include these two optional ingredients that I have mentioned.

Ingredients:

1Kg beef stew chunks

3 onions, sliced

3 tbsps paprika (hot or mild depending on your preference or mix the two)

2 large red peppers, roasted and roughly chopped

2 tbsps tomato paste

1 can of diced tomatoes

1 beef stock cube mixed with _ cup (120ml) water

1 small bunch of Italian parsley, roughly chopped

1 small tub low-fat sour cream

1 tbsp oil

1 tbsp butter

Salt and pepper to taste

Method:

Melt oil and butter over high heat and brown beef stew chunks in batches until browned, approximately five minutes per batch. Remove from heat.

Reduce heat to medium and add the sliced onions and sauté until softened.

Return the beef to the pot plus paprika, stir well to coat evenly.

Next, pour in the beef stock, diced tomatoes, add the tomato puree and bay leaf and bring to a boil, then reduce heat to low.

Continue to simmer for a couple of hours, or until the meat is tender.

Garnish with parsley and sour cream

Serve with white/brown rice or buttered regular or wholewheat noodles depending on your dietary preferences.

Baked Zucchini with Garlic and Thyme

Zucchini (known as green squash to some) is plentiful at the moment. Try this simple side as your vegetable side dish. Vegetarians can toss this with pasta for a main meal with grated Parmesan cheese.

Ingredients:

2 medium-sized zucchini, cut in half, then each half sliced into four wedges

2 garlic cloves, sliced

1 fat sprig of thyme, divided

Salt and pepper

Olive or vegetable oil

Method:

Preheat oven to 375F

In a bowl, add a couple tablespoons of oil, scatter the thyme sprigs and the sliced garlic.

Add the zucchini to the bowl and toss together with the other ingredients.

Pour contents into a baking dish and season with salt and pepper

Bake for 20 minutes and serve immediately.

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Bon Appetit!