My day normally starts at the end of dinner, by making sure
everything is put back in its rightful home and that the galley is clean for
the long night ahead. At the completion of that, I sit and go through the day,
what I have left, what I need to do, what I need to use and how was the weather
(the weather plays a major part in planning meals for the day ahead). With
those four points you get an idea for the first meal of the day: are there any
eggs left? do we need bread? Etc. Some days you need to make bread, some days
you make hot cakes. Other days you feel like something from home to remind you
of your family and what you used to eat, as an example koko laisa, sua fa’i and
kopai. Or some days you feel like slow roasted tomatoes, poached eggs, hollandaise
sauce on an English muffin and blue berry oaks with a cappuccino (slim milk,
decaf). Breakfast is over by 7:30am, tidy and put away…pretty soon lunch rolls
around. Because of such a hearty breakfast, lunch is the Pacific Islanders only vegetarian meal. Things like, toasted sandwiches, pastas
and soups. To make the pastas and soups more inviting, infusion is the go. What
is infusion? It’s mixing cuisines from different neighbouring continents.
To be continued….
Fa-laterz,
Lole a.k.a. Loren
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