jerkin' the gherkin.

Righto. Weather holding steady at Beautiful. We're having dinner with the Andy tonight, jerk salmon and other stuff.

Our jerk is coming out of a bottle tonight, Walkerswood picked up during my Brixton visit last month. I used to make my own jerk seasoning, but then we received an industrial-sized canister of it from somewhere (possibly my dad's company) and it lasted for like five years.

By the time it was gone, I no longer remembered how to brew up my own jerk blend, and my first time trying it again was a bit of a failure.

So this is how we end up using bottled jerk. I make a couple notes here for future iterations. Also? Inadvertent canned mango taste test revealed that Dole is far superior to Del Monte. Just so you know.

Lastly, these exciting-looking tomatoes were purchased from the Dirk yesterday. I made a kind of salsa/relish/pickle out of them, kind of the typical Surinamese pickle I do.

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minimal-effort jerked anything.

2 tbsp ginger syrup from the bakgember jar

4 tbsp Walkerswood jerk seasoning

2 scallions, chopped fine

1 tsp grated ginger

2 tbsp peanut oil

500-750gr protein of some sort

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mango ketchup.

flesh of one mango

1 onion

1 tsp peanut oil

1 clove garlic

1/2 tsp allspice

1/2 tsp cloves

1/2 tsp cinnamon

1 tbsp honey

1 tsp good habanero sauce

1 tsp mustard

juice of 3 limes

salt and black pepper to taste

Saute onion until soft, add garlic for a minute or so, don't burn it. Add everything else except the lime juice and mustard and simmer for 15-20 minutes. Salt and pepper to taste.

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cucumber remoulade.

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1/2 cup mayonnaise

1/4 cup diced cucumber

1 clove garlic, pressed

1 tsp mustard

2 tsp lemon juice

salt and pepper to taste

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