I have a plan. when I go back to rule the west indies I wil change the day.
1) everything must be up and going full and strong by 6 in the mawnin/break by 10 to 8 or 9. wuk done by 10:30 am to be resumed by 2:30 in the noon to 5:30, end of the wuk day
2) only resturants, eateries and watering holes open..in the cool, shelter, under tree and shade on the beach..air conditioned bus and taxi to move people
3) Sun too hot by 10:30. no wuk during the middle of the day. go home, go out, relax and a big lunch! mm mm mmm! LUNCHHHHHH!
a fresh, hot smoking dhalpourie, jess off the tawa, bun yuh fingahs...curry chicken produced by my agriculure dat I will direct the people to do. NO FREAKING GMO, ANTI BIOTICS, PESTICIDES..NO FREAKING NUTTEN LIKE DAT. WE GO MAKE VERY PRODUCTIVE FOOD WITHOUT ALL DAT POISON.
WHEN I SIT DONG TO CHOW DONG, I WANT TO BITE WITH FRIGHT NOR FEAR.
MY FOOD MUST NOT CONCERN ME WITH ANYTHING BUT THE FINER NAUNCES OF TASTE AND FLAVOURS, CONSISTENCY OF TENDERNESS OR AL DANTE..WHICH LEVEL OF COOKING IS BETTER FOR WHICH DISH AND SO ON.
EATING MUST BE A HAPPY HOUR... OR 3, OR 4. THAT ADDS TO THE ENJOYMENT OF LIFE..WHICH IS WHAT WE WUK HARD FOR..TO PROGRESS AND TO ENJOY. THAT IS WHY WE HAVE TO MAKE TIME IN THE DAY FUH DAT..AND THE BEST TIME IS WHEN THE SUN HOT..TO EAT AND RELAX. AND WHEN WE WUK WE WUK HARD BECAUSE WE HAPPY AND SECURE.
AND IF WE HAVE TO EXTEND HOURS OF WORK WE DO SO IN THE EVENING AND NIGHT..NOT IN THE HOT SUN THAT BURNS AND SEARS, SWEATS, AND WEARS US OUT. WE GO GET ENUFF SUN IN THE COOLER HOURS BUT INSIDE FOR THE REALLY HOT ONES..OR ON THE BEACH SUBMERGED IN THE WATER, OR IN THE SHADE.
But LUNCHHHHHH! me and my hot dhalpourie, with chicken, beef or shrimp... with some mango stew and fresh pepper nicely chopped by the side...make yuh sneeze if yuh not careful. HETCHOO! OR iSH!
I prefer my pepper chop than pepper sauce. so I go sprinkle it on my roti before I fol' it up, and go down on it
::LOL:: ::LOL:: ::LOL::
::LOL:: ::LOL::
::LOL::
1) everything must be up and going full and strong by 6 in the mawnin/break by 10 to 8 or 9. wuk done by 10:30 am to be resumed by 2:30 in the noon to 5:30, end of the wuk day
2) only resturants, eateries and watering holes open..in the cool, shelter, under tree and shade on the beach..air conditioned bus and taxi to move people
3) Sun too hot by 10:30. no wuk during the middle of the day. go home, go out, relax and a big lunch! mm mm mmm! LUNCHHHHHH!
a fresh, hot smoking dhalpourie, jess off the tawa, bun yuh fingahs...curry chicken produced by my agriculure dat I will direct the people to do. NO FREAKING GMO, ANTI BIOTICS, PESTICIDES..NO FREAKING NUTTEN LIKE DAT. WE GO MAKE VERY PRODUCTIVE FOOD WITHOUT ALL DAT POISON.
WHEN I SIT DONG TO CHOW DONG, I WANT TO BITE WITH FRIGHT NOR FEAR.
MY FOOD MUST NOT CONCERN ME WITH ANYTHING BUT THE FINER NAUNCES OF TASTE AND FLAVOURS, CONSISTENCY OF TENDERNESS OR AL DANTE..WHICH LEVEL OF COOKING IS BETTER FOR WHICH DISH AND SO ON.
EATING MUST BE A HAPPY HOUR... OR 3, OR 4. THAT ADDS TO THE ENJOYMENT OF LIFE..WHICH IS WHAT WE WUK HARD FOR..TO PROGRESS AND TO ENJOY. THAT IS WHY WE HAVE TO MAKE TIME IN THE DAY FUH DAT..AND THE BEST TIME IS WHEN THE SUN HOT..TO EAT AND RELAX. AND WHEN WE WUK WE WUK HARD BECAUSE WE HAPPY AND SECURE.
AND IF WE HAVE TO EXTEND HOURS OF WORK WE DO SO IN THE EVENING AND NIGHT..NOT IN THE HOT SUN THAT BURNS AND SEARS, SWEATS, AND WEARS US OUT. WE GO GET ENUFF SUN IN THE COOLER HOURS BUT INSIDE FOR THE REALLY HOT ONES..OR ON THE BEACH SUBMERGED IN THE WATER, OR IN THE SHADE.
But LUNCHHHHHH! me and my hot dhalpourie, with chicken, beef or shrimp... with some mango stew and fresh pepper nicely chopped by the side...make yuh sneeze if yuh not careful. HETCHOO! OR iSH!
I prefer my pepper chop than pepper sauce. so I go sprinkle it on my roti before I fol' it up, and go down on it
::LOL:: ::LOL:: ::LOL::
::LOL:: ::LOL::
::LOL::
