Guys, it’s Boxing Day (the day after Christmas). Today, in my neck of the woods, the sun has chosen to remain out of sight for most of the day. It has been raining ‘cats and dogs’ and is quite gloomy. And, like the sun, it took me sometime to really lift my head from the pillows.
I dragged my dear self on the outskirts to nab me some endorphins. Oh, it helped for a bit. But, deep down I knew that I needed some more shut-eye. Gosh, I needed to gather my focus that was still missing. Thank God I went with the flow and paid a visit to ‘La La land’. I woke up and felt like my old self.
I know; I know, I overdid a bit. After all, it was Christmas. But, it was worth it. I believe I had me a couple of glasses of white wine. Then, I decided to graduate to an Irish Cream mixed with ‘good old’ Jamaican White Rum (oh, it brought back sweet memories). It was smooth and tasty as it made its way down. After chatting for a bit and doing a jig, one can forget the consequences of mixing drinks.
Anyway guys, I hopped in my kitchen and decided to clean up what was right before me. In a tupperware was some left-over ackee and codfish (Jamaica’s national dish). It was one of the items on my brunch from the big day, (Christmas). I finely chopped some left-over ham and added it to my national dish. All I had to do was to steam me a little brown rice with asparagus.
I served my ackee and codfish/ham on a bed of steamed brown rice and asparagus. I then added avocado (I call it nature’s butter), wedges of plummy tomatoes and a few pieces of fried plantain.
Guys, to say that I was happy is quite an understatement. I was on ‘cloud-nine’, pretty much over the moon. It doesn’t take much to make me happy. Hurray for left-overs on ‘good-old’ Boxing Day, the day after Christmas.
NB.- Ackee is a tropical fruit that is native to West Africa. It was introduced to Jamaica in earlier years and has become a national dish when its paired with salted codfish. This fruit is savory in taste as its cooked as a vegetable.