Haitian Cuisine & Other Facts About The Food In Haiti.
Our Haitian Food Culinary Journey Starts Here
The food and culture of the Caribbean country of Haiti are fascinating subjects to explore so relax and make yourself at home because this lens may take a little longer to digest than our usual shorter lenses for which I apologise as when starting this lens I hadn't realised just how devastated the earth-quake had left Haiti and its islanders, whilst researching I learnt so much about the total devastation of everyone that I felt compelled to help the Haitian people some way and so made the lens as full of great recipes and everything I could so that everyone viewing it would also feel compelled to help and make a donation to do their bit for Haiti too... I have also donated 100% of all revenue created from it to the Hope for Haiti Fund.
Going back in time to the days of slavery to the present time, traditional Haitian cuisine has relied upon ingredients such as pork, fish and root vegetables alongside dishes such as Piklis which is like a hot pepper vinegar made using Scotch Bonnet peppers known for their fiery properties and Zepis which are basically ground spices.
This lens has finished working to help raise much needed funds to help those who suffered through the earthquake experienced by Haitians in Haiti...TI am proud to know that through this lens we managed to send vital supplies to those in most need and wish to convey my thanks to all who helped make this charitable lens a success. Thank you.
A Brief History of Haitian Food
Hispaniola, the island that Haiti and the Dominican Republic are in was inhabited as early as 5000 B.C. Fruits and vegetables such as pineapples, sweet potatoes, and corn were cultivated by early Haitian tribes.
Throughout its history, several countries controlled Haiti, introducing food from their native lands so Haitian cuisine is mainly a mixture of those countries.
Recipe's Contained In This Lens
The recipes contained in this lens are all traditional Haitian recipes, they are the dishes which the Haitians themselves cook and enjoy everyday and not the ones which you usually find in the restaurants on Haiti, but certainly the dishes that you would find being served up in an Haitian home
Simple yet delicious meals which you yourself could easily make at home, so why not read through them and decide to give a couple a try. Maybe, for those of you involved in a fund-raising event for Haiti, could make a few of these recipes to take along for others to taste?
The reciped listed here are in no particular order and can be found in this lens somewhere (again, not in this order)
Whatever reason you have for trying out these recipes, I hope that you all enjoy them and think about the Haiti disaster victims in your hearts whilst saying Grace at your own dinner table!
Diri Jon Jon
Blanc AÃº MangÃ©
Sweet Potato Bread
Haitian Fish Dish
Sweet Potato Fritters
Soup Joumou (pumpkin soup)
Macaroni AÃº Gratin
The History of Haitian Traditional Cuisine - How Haitian Cuisine Came To Be Of Spanish, French and African Influence.
Haiti has a tropical climate which varies depending how up you go as it is also quite mountainous. Many tropical fruits grow freely across the country such as mangoes, coconuts, avacado, oranges, limes as well as coffee. Coffee and sugarcane are also grown and sold which brings the country the majority of its revenue. As well as coffee and sugarcane Haiti also exports crops such as bananas, corn, rice, beans and cocoa beans. The country was once almost covered in virgin forests but these have now been reduced and now only cover about 4% of Haiti.
Spain, France and Africa are mainly to thank for shaping the Haitian traditional cuisine as throughout the country's history several foreign countries have taken control of Haiti and introduced foods and ideas from their countries which greatly affected what the Haitians did and didn't eat.
Hispaniola is the island which contains both Haiti and The Dominican Republic and was named by Christopher Columbus who discovered it and settled there in control with the Spanish. Hispaniola means "Little Spain". . Although rediscovered by Columbus it is thought that the island was inhabited from as early as 5000 B.C.
Fruits such as guavas, pineapples,papayas, sweet potatoes and corn were grown by the early inhabitants of the island particularly by the Arawak and Taino indian tribes. Columbus and the Spanish remained in control for about 25 years or more before the French moved in bringing with them of course their own foods and so the french influence was added to the Haitian diet which, up until then was made up of mainly what the Spanish had introduced.
Between the Spanish and the French other things to eat such as the limes, mangoes, rice and sugarcane which grow wild and are now native to the island were introduced as well as other African foods which came along to the island due to the large amount of African slaves which the French had brought with them when they arrived to work the sugar plantations, which were by now being grown on Hispaniola.
About 27 years after Columbus arrived and a few years after the French moved in the Spanish decided to hand control of the western coast over to the French whilst they remained in control of the rest of the island, the western side of Hispaniola is Haiti and the rest is now The Dominican Republic, which is how come even to this day the Haitian cuisine is predominantly influenced by that of the French, Spanish and African. The traditional food for the Haitians has been derived from then until quite recently and remains as it is now and traditional Haitian cuisine.
Recipe and cooking method for Haitian style meatballs which the islanders call Boulette.
HOW TO MAKE BOULETTE or HAITIAN MEATBALLS
4 slices Bread
1/2 cup Flour
1 lb. Freshly ground lean beef
1/2 cup Vegetable oil
Salt & Pepper to taste
1 Tsp Parsley
Soak bread in water for 5 minutes and then mix with all the other ingredients in a large bowl.
Roll the meat mixture into small balls and then roll the balls in flour until each one is coated.
Fry the floured balls in medium to hot oil until they are golden brown, serve with sweet potato's, potato salad or one of Haiti's many rice dishes
Haitian traditional recipe for making accra fritters
Serve alongside one of Haiti's meat or fish main dishes or with one of the many rice dishes associated with Haiti and piklis, coleslaw or potato salad.
THE TRADITIONAL HAITIAN ACCRA RECIPE
1-2 Dried Scotch bonnet peppers
1 tbs of coarse sea salt
1/2 a Chopped onion
2 Cloves of garlic
1 Medium sized egg
1 Cup of finely ground malanga root
Peanut oil for frying heated to 365F
In a mortar, pound together to a paste the dried bonnet pepper, sea salt, peppercorns, chopped onion, and garlic.
Add seasoning paste and the egg to the cup of grated malanga root and beat until light.
Drop the mixture by spoonfuls into the heated oil and fry until golden.
Drain on absorbent paper.
Makes 20 fritters
Haiti island Conch Fritters With Accompanying Dressing, eaten in the late afternoon or evening.
My name is ...; Kote ou rete? ("ko TAY oo ray TAY")-Tina. Good afternoon/evening; Ki jan ou rele? ("kee jan oo ray lay")-
To most people, the term "Conch" is used to refer to a very tasty mollusk that lives in a beautiful shell
CONCH FRITTERS INGREDIENTS
1-1/2 Cups of Plain Flour
1-1/2 Tsp Baking Powder
1/4 Cup of Finely Chopped Green Pepper
1/4 Cup of Finely Chopped Red Pepper
1/2 Small Onion Diced Finely
1 Garlic Clove Minced
1 Tbls of Finely Chopped Fresh Parsley
1 Tbls of Finely Chopped Fresh Thyme
1/2 Scotch Bonnet Pepper Seeded Minced
1/4 Cup of Milk
3/4lb of Chopped Conch
1/4 Tsp of Salt (optional)
1/4 Tsp of Freshly Ground Black Pepper
1 Cup of Vegetable Oil (for frying)
1/2 Bunch Watercress
1 Small Bunch Parsley
1 Small Green Pepper Seeded and Chopped
1/4 Cup of Olive Oil
1/4 Tsp of Salt (optional)
1/4 Scotch Bonnet Pepper Seeded (remember to wash hands after handling)
1 Tbls of Wine or Balsamic Vinegar
1/2 Small Onion Chopped
1 or 2 Garlic Cloves Chopped.
To make the dressing you first combine all of the ingredients and whizz through a blender until well blended then refridgerate until chilled or until needed.
To Make the Fritters:
Mix the flour in a large bowl with the baking powder.
Add the peppers, onions, garlic, parsley, thyme and Scotch bonnet pepper.
Stir in the milk and beat well to reach a batter consistency.
Stir in the chopped conch, salt (if desired) and the black pepper (ideally the batter should rest in the refrigerator for 2 hours or overnight)
In a deep skillet or electric fryer heat the oil to 375F.
Remove the fritters using a slotted spoon when they reach a golden colour and drain well on a paper towel to remove any excess grease. Serve the fritters in a bowl with the dressing in another bowl.
Recipe For Making Traditional Haitian Griots
Made By Frying Meat Which Has First Been Marinated Overnight And Then Stewed Ready For The Final Stage Of Being Fried Before Serving.
All of the Ingredients should be prepared before you start cooking which will save time as this dish has to be started off the day prior to eating it and then fried just before being served usually with sweet potato or corn-bread and Haitian coleslaw or potato salad.
3 lbs Shoulder of pork, cut into 1 to 2 inch cubes
1 Finely chopped large onion
Half cup of chopped shallots
1 Cup of bitter orange juice
1 Chopped hot green chilli pepper
Half a cup of vegetable oil
Salt, pepper and a little thyme
Put all of the ingredients except for the oil into a large pot and leave to marinate overnight in the refrigerator.
Place the marinated pork into a large pan and add enough water to cover all of the ingredients before placing the pan onto the stove to boil before reducing the heat and leaving it to simmer gently for around 90 minutesthe stove.
Once it is cooked, drain off the liquid which remains before adding the oil to the pan and frying the pork until golden brown and crusty on the outside whilst remaining tender and succulent on the inside.
Serve hot with Haitian potato salad, coleslaw or Piklis and either fried sweet potato or corn-bread..
Diri Jon Jon - Rice Mushrooms
This traditional Haitian rice dish after cooking has black rice because the black mushrooms lends to its colouring.
2 Cups of long grain rice
1 Cup dried black mushrooms
4 Cups of water
2 Chopped cloves of garlic
1 Small onion finely chopped
1 Tablespoon of oil
Salt and pepper to taste
Soak the mushrooms in water overnight in a bowl
Heat the oil and fry the onions and garlic cloves in a medium sized cooking pot
Drain the mushrooms and put them aside to dry out.
The mushrooms take half a day to be dry enough to add back to the rest of the dish.
Mix the black mushroom water with the onions and the garlic.
Add the rice when the water comes to the boil and simmer gently.
When the mushrooms have dried sufficiently add them to the cooked black rice and serve alongside a meat, fish or vegetable.
Great Haitian cook books and other Haitian books are available to buy on Amazon
Haitian cuisine and other Haitian themed books can be bought on Amazons website. Most books are available to buy both brand new or used at excellent hard to beat prices.
Macaroni Au Gratin
16 oz Cheese sauce
12 oz of Carnation milk
2 tsp Garlic powder
8 oz Cook Ziti (any pasta of choice)
1 Onion diced (optional)
Green peppers diced (optional)
3 tbsp of Tomato paste
In a large mixing bowl mix all of the ingredients together.
In a casserole dish place the mixed ingredients and sprinkle Parmesan cheese on top.
Then bake at 325F for 15 to 25 min or until the parmesan cheese is bubbling and the surface is golden brown.
Serve this macaroni au gratin with either with groits or conch fritters and piklis (a type of fiery wine vinegar salad), potato salad, fried or boiled plantain and corn bread.
Haitian traditional Sweet Corn Pudding.
1 Tablespoon cornstarch
1 Tablespoon flour
1 Tablespoon sugar
1 Can of creamed corn
2 eggs, beaten
Â½ Cup of milk
1 Tsp of vanilla essence
3 Tablespoons butter, melted
Preheat oven to 325Â°F.
Combine the cornstarch, flour, sugar, and salt in a saucepan.
Stir in the creamed corn and beaten eggs.
Add the milk, vanilla and butter.
Mix well and pour into a shallow casserole dish and bake for about 1 hour.
Serves 2 to 4
A little bit telling you about Callaloo Soup and what callaloo is.
Callaloo is the familiar name for the large, heart shaped leaves of the root vegetable known as dasheen or malanga. When cooked, it has a consistency similar to spinach, and is just as nutritious. Callaloo Soup is a rich chunky soup made from a base of callaloo leaves, and contains a selection of root vegetables (callaloo leaves, yam, sweet potaoes, green bananas).
Callaloo or Callaloo Voodoo as it is often called in Haiti also has salted pork or crab meat and coconut milk and is one of the most often eaten traditional dishes by the people of Haiti.
2lbs of fresh crab meat or salted pork
1/2 Cup of coconut milk
1 Green banana
1 Sweet potato
3 tbls of Peanut oil
3 Scallions, including the green tops, minced
2 Cloves of garlic, minced
2 Branches of fresh thyme, crumbled, or 1/2 teaspoon dried
1/2 lb of Bacon or gammon, cut into cubes
1lb of Fresh spinach or callaloo greens, cleaned with stems removed
1lb of Okra, topped, tailed, and cut into rounds
7 Cups of water
Salt and freshly ground black pepper
1 Scotch bonnet-type chili, Pricked with a fork
Juice of 3 limes
Brown the crab meat or salted pork in the peanut oil with the scallions, 1 tsp of the garlic and the crumbled thyme.
In a stockpot, brown the diced bacon or gammon.
Wilt the callaloo leaves or spinach in the bacon fat.
Add the okra,yam,sweet potato and green banana and cover with the water
Add salt and freshly ground black pepper to taste.
Cook for 40 minutes and stir every 8-10 minutes using a whisk.
When done add the crab meat or pork which you cooked separately at the start and the remaining garlic and chili that has been pricked with a fork.
Continue to cook over a low heat for a further 20 minutes and stir occasionally.
When done you should add the lime juice and whisk it through thoroughly
Serve piping hot with some corn bread or sweet potato bread.
Fried cubed beef or goat - Tassot
2-3 Lbs. Beef or Goat, cut into small chunks
1/2 Cup Orange juice
1/4 Cup Lime or Lemon juice
1/2 Cup Vegetable oil
1 Tsp Parsley
Salt to taste
Black pepper to taste
1 Tbsp Minced Garlic
1 Tbsp Onion powder
Add all ingredients in a large bowl, except for the vegetable oil.
Let them marinate for at least 3-4 hours.
Transfer meat mixture into a cooking pot and add water to cover.
Heat to boiling and reduce heat.
Simmer covered until the meat is very tender.
Fry the meat in a large frying pan until golden brown
SWEET POTATO BREAD - PAIN PATATE - This is a sweet tasting bread made using sweet potato
Sweet Potato Bread (Pain Patate)
2 lbs. white sweet potatoes, peeled and cut
1 large banana, peeled and cut in 1 inch pieces
1 cup brown sugar
1/2 cup seedless raisins
1 tsp grated ginger
1/4 tspn salt
12 oz evaporated milk
1 tsp vanilla extract
1/2 tsp grated nutmeg
1 tsp ground cinnamon
Rind of 1 lemon, grated
1 1/2 cups coconut milk
3 tsp butter
Preheat the oven to 375 degrees.
Grate the sweet potatoes into a mixing bowl and mash the banana into the sweet potatoes.
Add all of the ingredients (except 1 tbsp brown sugar) mixing each one to the bananas and sweet potato's one at a time until each ingredient is fully blended into the mix.
Spread the mixture evenly into a 9 x 13 inch baking pan and sprinkle the remaining 1tbspn of brown sugar over the top of the pudding.
Bake for 90 minutes or until a toothpick inserted into the center comes out clean.
Haitian cuisine is often called Creole cooking - I wonder how many of you know what the word creole means?...please take the test below, it will be fun to find
Please join in this poll so that we all know the meaning of the word Creole...please do the poll even if you think that you already know what Creole means as it will be fun and interesting to find out who amongst us really does know, who thinks they know, who has no idea and who doesn't care one way or the other what Creole means (those who choose the last option will be assumed to have chosen this option so as not to look a fool if they get it wrong)
Creole cooking is known to belong to the islanders of the Caribbean. Creole cuisine is more often than not spicy or hot, as the caribbeans are used to the fiery properties of chilli's and other spices because of course these things are native to the islands and are used every day by the islanders in their cooking.
WHAT DOES CREOLE MEANSee results without voting
Coconut custard with fruit cocktail is a popular favourite for Haitian's dessert and is served at special dinners and weddings.
1 Tsp of Vanilla Extract/Essence
2 Tins of evaporated milk to make 24oz
1 12oz Tin of Coconut milk
1 12oz tin of Fruit cocktail
1/2 Tsp of Ground cinnamon
3 Packets of gelatin
Zest of 1 Lime
Sugar to taste
Dissolve the gelatin in 3/4 of a cup of boiled water
Place the 2 cans of evaporated milk into a medium pan and add the sugar if desired
Bring the evaporated milk and sugar to the boil
Turn off the heat and add the lime zest, cinnamon and vanilla extract and stir it well
Add the gelatin to the mixture
Add the sugar and coconut milk to the mixture and stir well making sure that all of the gelatin dissolves.
Drain the can of fruit cocktail and stir into the mixture
Place the mixture into a bowl, individual bowls or a mould and place in the refigerator for at least six hours or overnight before serving.
Top with raspberries or mango and serve when wanted.
Haitian Fish Dish
2lb of Fish that's gutted and cleaned
3 Cups of water
1/2 Cup of scallions
1 Medium chopped onion
1/2 Cup of carrots, diced
1 Clove of garlic, minced
2 lb. Fish cleaned
3 cups water
1/2 cup scallions
1 medium chopped onion
1/2 cup carrots, diced
1 clove garlic minced
2 Tbs of Tomato paste/puree
1 Tsp of Parsley
1 Tsp of Thyme
Salt and Pepper to taste
Hot pepper sauce (optional)
Boil the water in a large pot and then add all of the ingredients except the fish
Cook for about 10 - 15 minutes
Then add the fish
Simmer for about 20 minutes until the fish becomes flaky
Serve piping hot with accra friters or conch fritters and sweet potato bread or corn bread
Joumou or Pumpkin Soup is the Independence Day Meal (jan 1st)
Joumou is traditionally eaten on New Years Day in Haiti but we aren't Haitian so can enjoy this wonderful soup any day we choose.
1lb of Stewing steak
1 Small pumpkin (seeds removed and diced)
1 Chopped onion (medium)
1 Sprig of Parsley
1 Sprig of Thyme
3 Garlic cloves (crushed)
1 Cup of Milk
1/8 of a Tsp of Ground Nutmeg
1 Tbls of Butter
3/4 of a Cup of uncooked rice
Large pinch of salt
3/4 of a Tsp of ground black pepper
A little knob of butter per person to serve
In a large cooking pot add the meat and cover with water
Bring to the boil before reducing the heat and simmering for an hour
Drain the meat and chop into bite-sized pieces
In a saucepan, bring 4 cups of water to the boil
Add the pumpkin, the meat,turnips, onion, parsley, thyme and 2 cloves of garlic
Simmer for 15-20 minutes until the pumpkin is tender
Remove the sprigs of parsley and thyme
Transfer the pumpkin to a food processor with 1/4 of a cup of the water which you cooked it in and blend it to a puree
Return the pureed pumpkin to the pan of other ingredients and heat it through
Add the milk, nutmeg, butter and rice and simmer for a further 20 minutes
Season with the salt and ground black pepper to taste and add the remaining clove of garlic
Serve piping hot in a bowl with a little bit of butter added to the center of the soup
Nice either on its own or served with sweet potato bread.
Serves 4 people.
This Song Can Go Towards Reasuring The People Of Haiti That We Are Making Every Effort We Can To Help Them
Please Give What You Can And Make These Words Be The Truth For Haiti
"Don't worry, about a thing because every little thing.is gonna be alright I rise up this morning smiled at the rising sun, .three little birds, upon my doorstep, singing , . sweet songs of melodies pure and true, singing; this is our message to you oo oo, singing don't worry about a thing because every little thing is gonna be alright"
Haiti's People Had Known Hunger and Lived Below the Poverty Line Before the Earthquake, Since the Quake It Has Got Much Worse
Haiti has had a food shortage for a while but has plenty of locally grown basic cooking staples which ensures the islanders never go hungry and provides the basis for most Haitian recipes.
Even Before The Earthquake The Haitians Lived Below The Poverty Line So Most Of Them Farmed For Their Food In Order To Survive. So Now, More Than Ever Before The People Of Haiti Need Food Because The Earthquake Took Their Crops And Farmland As Well As The Lives Of 1000's. The Children Of Haiti Are Hungry As Are The Adults Because They Are Unable To Work Due To The Farms Being Destroyed And The Animals Having Been Victims Of The Earthquake Too.
With very little fertile farmland, a large population and political corruption, the island of Haiti was already suffering from chronic poverty and a serious lack of food. The need for fuel resulted in the cutting down of fruit trees and soil erosion. And so farming was depended upon by the majority of the population, and was extremely hard work but work which the Haitians had never shyed away from.
But, with the little they had (and when they had it), Haitians have developed a very tasty cuisine. Rice, beans and sorghum (a drought-resistant grain) had become the staples of the diet. Tropical fruit such as pineapples, mangos, oranges and grapefruit were eaten regularly. Millet, bananas, coconut, almonds, peanuts, cassava, and corn were also grown in Haiti. Meat was a scarce as it cost too much for the most of the population, raising animals meant feeding them with the precious grains that could be used to feed people. Somehow they came up with strategies that worked for them and they always ate, albeit mainly on the staples and what few animals they could afford.
If you are going to have a go at cooking any of the following recipes, keep in mind that most Haitians have never had electricity. When these dishes were devised, they were often made over open fires or in small ovens which made cooking very hard work, a far cry from the enjoyable experience of cooking is for us.But Haitians never expected hand-outs from anyone, they are proud, hard-working people, but now it is time for the rest of us worldwide to intervene and help these poor people before any more deaths happen amongst them, they are not to blame for this catastrophe, there is no one to blame, it could not have been avoided by doing anything different to what they did.
If we don't do something to help them right now, there will be people at fault, people will point their fingers of blame...onto us if we turn our backs on their urgent plight by not doing anything...will you be one of those that the blame lies upon....or like me will you be giving your full support and leaving any blame for those that just sat back and did nothing?...I think you will all agree with me on this one and will do whatever you can to help because you have compassion.
Ten Hunger Facts About Haiti
Since it was rocked by a devastating earthquake, Haiti has been on the forefront of public consciousness. But the fact is, the island nation suffered from poverty, malnutrition, and high food prices long before any hurricane or quake. Here are ten hunger facts about Haiti.
3 million people may need humanitarian relief, including food aid, in the aftermath of the earthquake.
Even before the earthquake, 1.9 million people were short on food, and needed aid to stave off their hunger
Only 50 percent of the Haiti population has access to safe drinking water
Some 55 percent of Haiti's 9 million people live below the poverty line
The average household spends almost 60 percent of their income on food; the poorest groups more than 70 percent.
Chronic malnutrition affects 24 percent of children under five, rising as high as 40 percent in the poorest areas
Poor diet means many women and children suffer from food deficiencies. Anaemia affects 59 percent of children 0-5yrs
During 2008, high food and fuel prices triggered violent demonstrations and political upheaval.
In the same year,3 hurricanes and 1 tropical storm struck Haiti, destroying 27,000 homes and raising the hunger level.
Food prices have dropped since September 2008, but remain higher than the four-year average.
We Don't Know How Hunger Feels Do We... - These Children Are Waiting For The Rest Of The World To Take Away Their Hunger Pains..Please Let Us Not Let Them Down.Click thumbnail to view full-size
Who should shoulder the responsibility of getting the urgent aid to Haiti? - Do we owe it to the Haitians or not to do whatever we can to help them.
A lot of help is needed to get the people of Haiti back to some kind of normality and to get them urgent supplies such as food, water and mediacal care.
Many people have different views as to who should be responsible for getting the urgent supplies to the desperate people and that the rest of the world should not be expected to make donations to ensure that the much needed supplies and aid gets to Haiti
Is it fair to expect the rest of the world to do whatever they can to help get the urgent aid to the people of the Haitian earthquake?.
What do you think?....who do you feel should be responsible for ensuring the Haitian earthquake victims receive the help that is needed as soon as possible.?
Should we or should we not be expected to make donations to help the people of Haiti?
Tell us what you think by telling us below ...
No it isn't fair to expect the rest of the world to do whatever they can to help Haiti's population because we have our own problems to deal with in our own cou
Haiti earthquake disaster victims need food. - Three appeals for food for the people of Haiti
During the catastrophic recent earthquake disaster which has left many thousands dead and many more homeless,hungry and in dire need of our help, many appeals for much needed aid for the torn Haitians have been made.
Haiti usually supplies its own staple foods such as root vegetables, green vegetables, farm reared meats such as goat, chicken and beef but the earthquake not only ripped the beautiful Caribbean apart, it also destroyed almost all of the islands food staples along with homes and not least thousands of islanders themselves and live-stock;'.
I would like to thank squidoo member Sojourn for helping me add colour to this lens
- HTML Borders Backgrounds
Have you seen sharp looking lenses formatted with HTML borders and backgrounds and wished you could do the same? There are already plenty of EXCELLENT how-to-HTML lenses available, so I thought I'd do something a little different.There are two main t
All lensmasters like to receive feedback and comments about what their readers thought of their lenses and I am no exception. Please sign my guestbook so that I can see who has been here and feel free to leave a comment for me as to your thoughts about the contents of this lens ..or ways I may be able to improve the lens if you know of any. Thankyou Muchly Indeedy Alfiesgirl (Tina)
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