Wow! I never expected to be gone from this site for so long! It shows you how fragile and uncertain life really is. Shortly after my last post in late December, my mother and I “suddenly” sold the home we’d lived in for most of my life and started a new chapter in our lives. It wasn’t easy as everything fell on me re: the logistics of the move. On top of that we fell into some personally trying situations that saw us homeless, for an albeit brief time, and then being pulled into an ongoing legal battle. To say it’s been traumatic would be a grave understatement. A lot is still in limbo, but we are getting by.
All the while I’ve been trying to keep my head above water and to find some kind of purpose and positivity in the struggle. Over the last month and a half, as things finally settled into some semblance of a routine, I thought deeply about the future of my creative career, including this site. What I really needed. Who I really am.
After more than 10 years on the local food blogging scene (yeah I’m one of the OG’s! ????) I’ve seen the scene change immensely and become increasingly saturated. All in all I think this has been a great thing for the populace, establishments and the representation and expression of local culinary talent and traditions.
I also feel that it has relieved the pressure some of us creatives can sometimes experience to be all things to everyone, especially when trying to establish/secure a voice in a still emerging (at least locally) field.
Not to talk about monetization!
It’s been very easy, especially after my father’s death, and the spiral of events that triggered, to feel as though it was simple and natural for me to turn in the towel. It’s no longer enough to be anonymous with a point and shoot and a ‘blog roll’ (remember those?). Now you basically need an in-house film crew, PR team and octopus arms to manage multiple social media platforms while providing regular content simultaneously, and for free (to the end user). I watched sites I loved like Design*Sponge make the decision to close their virtual doors due to the economics of the changing online environment. On several occasions it felt like the mature and sensible thing to just not renew the server and/or domain (and the many charges that come with managing/securing it). There were so many voices on the scene, more consistent in posting with teams, budgets etc. that I felt that my bowing out would be no big loss to the larger conversation. Still, something very still and quiet deep within told me to just hang on. That I did have a unique voice and point-of-view that was valuable, no matter the audience size.
I’m glad I listened.
I am currently (finally!) in a place where I feel both I and the landscape are in a good enough place for me to double down on the original reasons behind why I started TriniGourmet and leave the rest to others to pick up and run with. You may have already noticed a pivot happening on my Instagram and if not you soon will!
While some of you may be happy about the changes that are coming I also accept that others may be left perplexed and/or disappointed. That’s ok. As the sole content creator here I’ve realized (at times painfully) that taking on every piece of criticism and feedback only leads me into areas that don’t inspire or interest me.
That my friends is a surefire recipe for burnout and depression! Nobody wants that!
MOVING AHEAD
In the weeks and months ahead I’ll be focusing on building a supportive food community that shares a joy and passion for Caribbean cuisine (both it’s past and its future), while also continuing to explore what the wider world has to offer. I’ve always embraced gluten-free and vegan/vegetarian recipes and takes on local faves and will also continue to do so. I’ll be restoring years of previously hacked content, bringing you more behind-the-scenes access/coverage and also sharing a ton of the dishes I’ve been whipping up lately!
If you’re still reading at this point, do know that I enjoy and appreciate every one of you!
As a massive thank you for sticking around here’s a recipe for Trinidad Stewed Fish from my ebook “Glam By Request: 30+ Easy Caribbean Recipes”.
I’m also happy to let you know that I am in the process of updating both of my ebooks (Glam by Request & Holiday Glam) and putting them back on sale! When that happens they will sell at their regular price of $6.95 USD, however!
From TODAY until November 17th I’m putting the original editions back up as FREE DOWNLOADS for $5USD/month and above members of my newly relaunched Patreon! Join during this limited period and you will also receive a Handwritten Postcard, On-Screen Credit in one of my videos as well on-going access to behind the scenes content, exclusive recipes and MORE!
Can’t afford $5 USD? Even $1USD a month will go a long way toward defraying the costs of site maintenance and recipe development. It will also allow me to keep my editorial independence and integrity. Something I have fiercely guarded and which at times I have felt has gone against my better economic interests. Ack!
Also in the works are more opportunities for your ideas and interests to help shape future content through intimate focus groups and other soon to be announced initiatives. Some of these options may be at different price points and *totally* optional. The bulk of my content, as well as TriniGourmet itself, will however continue to remain free. It is my hope though that if you have enjoyed and received value from my 13+ years of work and content that you will choose to support it’s continuation on an on-going basis or at occasional one-off points.
Anyway, that’s just a little bit about what’s been going on behind the scenes and what is in the works. I enjoy transparency so do know more updates will be coming. Again, I enjoy and appreciate every one of you!
Now on to the recipe for Trinidad Stewed Fish!
Trinidad Stewed Fish with Gluten-Free Option (recipe)
Excerpt (Glam By Request.com):
Fiery red and garlicky in taste, Trinidad ‘Stew Fish’ is a simple dish to master as the ingredients are few. Be sure to have your fish steaks completely at room temperature as the high heat needed to brown the meat can cause the fats to ooze. If this does happen simply scrape them away and discard before proceeding. My adaptation of my father’s Stewed Fish recipe lessens the traditional assertiveness of the garlic in preference for a milder, luxurious tomato-butter sauce that is more suited for entertaining.
- 1 lb. fish steaks, room temperature
- 2 tbsp flour (use rice flour for gluten-free)
- 1 large onion, cut into half moons
- 3-4 chive stalks
- 4 tomatoes, sliced into rings
- 1 tsp salt
- 3 tbsp oil
- 1 cup water
- lime juice
- 3 garlic cloves, minced
- 1 tbsp butter or margarine
- 1 tbsp tomato paste
- 1 tsp brown sugar
- chadon beni
- 1 scotch bonnet pepper
- Sprinkle fish steaks (both sides) with lime juice
- Season with salt, chadon beni, 1 clove garlic (minced), 2 tbsp water, 1 chive stalk (minced)
- Marinate 15 minutes
- Remove fish from marinade and coat on both sides with flour
- Heat oil over medium heat
- Add fish steaks and brown on both sides, remove and set aside
- Add onion rings, tomato slices, chive, minced garlic cloves
- Saute for 3 -5 minutes
- Stir in water, butter, tomato paste and brown sugar
- Return fish to pan with whole scotch bonnet pepper
- Cover and simmer for 10-15 minutes, basting occasionally
- Remove pepper before serving
WANT MORE FISH RECIPES? TRY THESE!
• Trinidad Saltfish Accra (recipe)
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