First, thank you so much for reading and sharing my last post. The response was overwhelming.
Not too long after I shared photos from my northern tour online, I started getting lots of requests for outfit details.
If you’re in Barbados and reading this, I’ve got good news.
Last week, eager to explore more of Barbados, I set out on a road trip to the north of the island. Along my journey to St. Lucy, there were interruptions, moments when I got lost (thanks, Waze!), and other times when I found myself just spellbound by the beauty of my country and its people.
It’s been four days since I started the Slow Seven Challenge. And what an adventure it has been!
I have had mostly meals of seasonal fruits and veggies available in Barbados. Well, mostly avocado, really. Because I just can’t get enough of it.
For the next seven days, I’ll be changing the way I eat. It’s nerve-racking and exciting all at the same time. Here’s why.
Just before my birthday, I had an impulsive thought to invite a few friends over for a celebration. I wanted it to be a good lime: casual, yet elegant; elegant without being expensive. And with little time to pull it together, I had to be smart and fast with my planning.
I love having people over. But when it’s at a moment’s notice, things can get dicy.
So many thoughts swirl through my head:
Will I be able to tidy all of this before they get here?
Do I have drinks chilled?
Will I have enough ice?
What will they eat?
How can I fit this into my budget?
If you’re from Barbados, you know that macaroni pie is a staple on most dinner tables, particularly on Sundays and on holidays. It’s that one thing most Bajans born in the 80’s and beyond can’t seem to get enough of.
Truth is, perfecting my Bajan macaroni pie recipe has taken me years but finally, I think I’ve got it.
In this post, I’m sharing the mistakes I made along the way so you don’t have to, as well as tips for making this yummy-in-your-tummy Barbadian dish.