Eat Your Colors- Romance Issue

CONTENTS 8 ON THE COVER This Swordfish can really Inspire Proposals!

12

#Hashtag Chicken Pot Pie It’s Comfy, It’s Campy, It’s Ohhh So Delicious

16

Chef Chris Valdes One with the Kitchen

88 Filet Mignon & Lobster Make this Surf N. Turf Just in time for Romance

featuring

Chef Chris Valdes We are so excited that Chef Chris Valdes found the time to share his story, his passion for cooking and his recipes from his new cookbookONE WITH THE KITCHEN. At 10 years old, Chris Valdes was watching Chef Emeril Lagasse on TV. All that BAM! BAM! BAM! Inspired him to cook his first full meal, arroz con pollo.

In high school, he entered a cooking contest and won a scholarship to attend Le Cordon Bleu.

At 19, Chris Valdes started his own catering company that continue on to great success.

In his mid-20’s, Chris became a Finalist on Food Network Star and Star Salvation.

Should we go on? YES- yes we should…

hluizpresents@gmail.com

Editor’s Note I enjoy cooking and eating good quality meat(s). Medium-rare steaks, organic chicken breast and grilled pork- all in moderation. I also like seafoods- pan seared scallops, braised octopus and grilled salmon are my favorites. They are staples in my kitchen and have been for quite some time.

And although I am not a vegan by any means, we do eat 4-5 amazing vegan dinners per week. When we have meat for dinner, it is a very plant-based meal too. I'm talking about salmon tacos loaded with veggies (checkout my red-cabbage slaw recipe in this issue) or prime rib piled high with Brussel sprouts leaves, beets and radish. Grilled chicken breast with slices and slices of avocado over a bed of pureed cauliflower topped with fresh greens is a family favorite. We’ve eaten this way for years, way before it was a thing. What we did change was the frequency of those meals. I used to prepare vegan dinners 2 to 3 times a week. Now- I prepare 5 vegan dinners and 2 plant-based ones (that include meat) every week. It just really works for us.

We are plant-based meat eaters. We are not whole food, plant-based eaters (nothing to do with the “Whole Foods” brand) though we eat a lot of whole foods. We are not vegans though vegan meals are over 90% of our diet. So, what’s the difference? Isn’t plant-based, whole food plantbased and vegan the same thing? The short answer is no.

In my EYC Column, I explain the differences and similarities of all these concepts and how you may incorporate all or part into your dietary needs.

-H. Luiz Martinez

ON THE COVER Make this Sensual Swordfish ASAP

This beautiful dish of grilled swordfish is a family favorite and one of the easiest meals to create. Not only is it beautiful, it’s also so delicious. Try to use wild caught swordfish steaks for best quality flavor.

Ingredients •2 fresh cilantro or parsley •a squeeze of fresh lime juice •salt & pepper to taste •olive oil •6-8oz swordfish steaks Preheat your dry grill pan on medium heat on the stove. Lightly salt and pepper your swordfish- coat with olive oil. Place your swordfish on the grill pan and leave it alone for about 2 minutes. Flip the fish over for about another 2 minutes. That’s it for the cooking.

Splash on some fresh lime or lemon juice and sprinkle on your favorite herbs like cilantro or parsley or both.

I usually serve this swordfish with a veggie slaw made from diced radish, carrot, cucumber and red onion. I also grill or toast a slice of ciabatta bread too but use whatever bread you have available. If not, steamed white rice or some baby potatoes will do just nicely.

Valentine’s Day February 14th- that’s the date we’re supposed to show our colleagues just how much our significant other loves us.

Whoever receives the prettiest roses or whoever purchases the largest bouquet at work or the office- WINS. Extra oohs & ahhs if there’s a box of chocolates.

That’s what Valentine’s Day has become. It’s no longer about sparking romance or sharing an intimate, private moment with the person you’re in-love with. It’s more about whoever purchases / receives the grandest gift is the one that loves the most= a competition really. It’s like what Christmas has become with all those gifts. Romance is an experience- that’s the real gift. Not a public display of copious amounts of flowers on February 14th.

I recall a situation where a colleague received 3 dozen roses from her husband. She had the beautiful flowers tucked behind the door, on the floor near her filing cabinets. I entered her office to ask her something or another and barely saw the flowers. I picked up one of the vases to put them in view and she hollered- leave it. Now I don’t remember if I just looked at her quizzically or maybe I asked her if she’s okay or something to that effect. What I do remember is that she said- it doesn’t mean anything. How are you going to send 3 dozen roses at work but at home there’s no romance, no intimacy, no joy?

I just looked at her, “Ehhhh… I’ll come back later.”

Please don’t misunderstand. I am no way saying to not give or receive flowers at work if that’s your thing. I don’t need every florist in town upset with me. What I am suggesting is that you do not wait for a specific date to be romantic. Expensive flowers and boxes of chocolate are not the only ways to show love or to spark romance.

On one of my LIVE social media videos, someone asked me if I can do a “romantic dish” the next time I go live. I understood the question but I was puzzled. I read the request for like a minute before answering.

“Aren’t all the dishes you’ve seen on this live platform, be considered romantic meals?”

Of course, I try to be romantic all the time, especially with my cooking but I really thought that was the message I was already sending through my live feeds. Creating meals could be special- any day or time of the year.

I explained that romance isn’t really about the food anyway, not actually.

Of course, I try to present meals to My Love in this most beautiful way I know how but it’s the care that I put into it that makes it special. It’s the special touches that may make it romantic. Put on some music, light some candles, reminisce about a special moment that you’ve shared. It’s about the ambiance, the setting, the mood that you’re creating with the food.

My #Hashtag Chicken Pot Pie can be a romantic meal. It’s comfort food but it still special and can lend itself to be romantic. The point is, romance is an experience and not necessarily a tangible thing like food set on a plate or flowers sent to work. That’s the real message I try to convey.

Happy Valentine’s Day and I hope you have Romantic Days on many days.

HASHTAG CHICKEN POT PIE Without question, my # “hashtag chicken pot pie” is my most Viewed and Liked picture on my Instagram, Facebook and Twitter profiles. I think it’s the fun little hashtag topping that I make out of puff pastry that people are really drawn to. I think it’s pretty cute myself. jajajaja!

Hashtag Flaky “Pie” Crust Topping

DIRECTIONS

* puff pastry sheet (1 sheet = 16 strips for 4 bowls)

Defrost and get ready to slice up 1 puff pastry sheet for 4 servings or 2 sheets for 8 servings.

Work quickly, puff pastry dries out and softens quickly. Slice the sheet in half lengthwise (2 pieces) then slice those long halves in half (4 long pieces). Then slice those long quarters into 8ths by slicing them right down their middles (8 long pieces). Cut the sheet across in half to make 16 strips. Now cross 4 pieces into a “#” hashtag shape- make sure to overlap and lattice the strips. Place the hashtags on a lined baking sheet. These will puff up so space them well enough where they won’t touch while baking. Give the hashtags an egg wash and place in a preheated oven at 375 degrees for about 25 minutes. Take them out and set aside. *Leave the oven on.

* 1 egg yolk (plus some water for an egg wash)

* Parsley leaves for garnish

Chicken Stew Filling * chicken breast (1 breast for about four servings)

* ½ cup chicken stock * ½ cup milk (or plant-based milk like almond) * olive oil * flour (1 tablespoon to thicken) * ½ lemon or lime (fresh squeezed juice for acid * 1egg yolk (for egg wash) * 1carrot (peeled and diced) * 1onion (peeled and dice, any variety) * 1 celery heart (sliced) * 1 leek (or 2 scallions, sliced) * parsley, dill and/or basil (I use all 3 herbs)

Sauté your cubed or sliced chicken in a large pan with some olive oil. Get the chicken cooking then drop and sauté your carrots, onions, celery and leek or 2 scallions. Don’t forget to salt as you go. After the vegetables soften, add your chicken stock and your milk.

Bring to a simmer then add flour to thicken..

Squeeze in a half of lime or lemon. Add your herbs, stir and remove the pan from the heat.

Place oven-proof soup bowls (or mini pans) on a sheet pan, add a few ladles of your chicken stew and top each one with your “hashtags.”

Return to the oven for another 10 minutes.

Serve hot.

Nutrition Dork MAYRA LUZ COLÓN

One with the Kitchen Chris Valdes’ new and 1st cookbook is one of my favorites.

I say that with caution because there are many cookbooks that I really enjoy but this one was, well… different. I enjoyed One with the Kitchen

by Chris Valdes maybe a hair or two more than my very own published cookbook(s). But why was that exactly? Then it hit me- there’s a lot of white space on the pages in Chris’ new cookbook. And as he beautifully explains it- that was his intention and purpose.

Now don’t misunderstand me. The photographs, the design and layout are all beautifully illustrated and placed throughout this gem of a cookbook. The Intro Biography, the Chef’s Note(s) and the many “Swap Out” suggestions are wonderful touches too.

What I’m referring too when I say “lots of white space on the page” is quite simple. There are no long lists of ingredients to purchase.

Everything you may need is quite attainable at your local grocer, fish monger or butcher shop / station.

The “Steps” (directions) are also written in a way that does not complicate the cooking experience.

A lot of the recipes have just 1 Step.

It’s the kind of cookbook that is so approachable that you’ll feel

empowered to actually cook from its glorious pages.

I have many cookbooks (most I’ve given away) by some great chefs and home-cooks. The photographs of the food(s) are incredible of course but the long lists of hard-tofind ingredients and pages of instructions is just over-whelming.

But not with One in the Kitchen by Chris Valdes- this cookbook is so comfortable and comforting. You feel like you can create everything from one recipe onto the next.

I caught up with Chris as he explained the concept behind the cookbook, the differences between cooking from home and on TV and what he’s planning next for the future chefs and cooks that share his same dream, goals and passion.

Hey Chris- I just want to start by saying thank you for carving out some time to talk to us here at EYC. I really appreciate it. I know that you’re busy.

Now- I’m going to pretend that I did not just hang out with you in NYC (Chef Chris Valdes is practically an NYC resident, he’s here so much) and ask you a few questions for the EYC readers, shall we?

That’s fine- it’s always great seeing you and talking with you. Especially after that great tour of your favorite restaurants of NYC, I’d like to say…

Wait- we’re not going to talk about that now. Let’s talk about your new…

So we met at NYC’s Chelsea Market and I arrived so very hungry…

Here you go… but the place we were going to have lunch at, has no seating. So, our H. Luiz here said to let’s go to his “spot” to eat some delicious sushi.

OK Chris, but to be fair…

So I say, I would LOVE to eat some Sushi right now- let’s go! And as I understood it, it was only a few blocks away. We’re walking and catching up and talking about the upcoming SoBeWFF in Miami and before I knew it, we’ve arrived at this amazing Japanese restaurant…

Let me tell it- the restaurant was closed but I had no way of…

Closed? The restaurant was not closed but out of business.

Yes- the Pandemic shut down a lot of restaurants in The City but…

H. Luiz, bless his heart, apologizes and suggests another nearby place.

It was just a block away…

It was just a block away, right- what was it ramen? Ramen I think?

Yes. It was supposed to be ramen but…

Supposed to be a ramen noodle shop but why didn’t we eat ramen?

Let’s see- why didn’t we eat… I don’t remember… why didn’t we eat…

Because it was closed. Or rather out of business…

Another one out of business. By this time, I’m starving. But we start walking to another one of H. Luiz’ favorite spots- this time Chinese Food. He raved about their General Tso’ Chicken and let me tell you, that sounded so good. He explains that the restaurant has been in existence for over 50 years, is a local favorite and that he even filmed part of his documentary there- Pride & Prejudice within the Rainbow.

I couldn’t believe it- that was closed down and out of business too.

Hahahahaha that was the best NYC Food Tour ever!

Yes I know you’ve liked it. You mention it every chance you get.

That was priceless. Thank goodness we ended up in one of the best Mexican Food restaurants I’ve had in NYC- right across the street.

La Contenta on 11th Street & 6th Ave- the food was incredible! My favorite part, besides the A+ service, were the carne asada tacos.

My favorite part was the fact that they were open for business!

OK!

May we talk about other things, maybe answer a few questions?

Of course! That’s what I’m here to do- and I already ate. jajajaja!

OK! jajaja!

I was remarking on how wonderful your new cookbook isthe photographs, the recipes, the steps and the tips- all amazing! I really enjoyed reading about your background too. You have also accomplished so much before the age of 30 before most do in a lifetime.

What I found most-refreshing was all that lovely space found on the pages of One with the Kitchen. I believe that I can find, cook and create everything inside your cookbook. I really love it.

I really appreciate your kind words, H. Luiz- thank you.

Yes, the spaces in my new cookbook was very intentional. I didn’t want my 1st cookbook to be overdone, full of hard-to-find ingredients or complicated cooking techniques.

One with the Kitchen is designed to be very approachable. I did not want people to just look at the pretty pictures. I want them to actual create the meals found within the cookbook.

I really do find it exciting! I’ve already made a few of the recipes found in One with the Kitchen. I’ve made the Shrimp Enchiladas and as you know, I am not a big shrimp fan- until now. The Ceviche de Corvina, I made it LIVE on my TikTok while I was raving about you AND your incredible cookbook.

I know that you are a terrific Home Cook but we really did our best to ensure feasibility for all from the beginner to the pro. There’s a misconception that Chefs spend hours making their own meals at home with exotic ingredients. So not true. We want great-tasting quality food, as quick as possible, just like everyone else. I’ve incorporated that very concept in the book, I find it very feasible. For instance, the Ceviche de Corvina contains just 1 Step as directions. It’s assembly really, right? I created and served it in a martini glass- so very romantic and elegant. But for a party, I can see this refreshing, citrussy (is that really a word?) ceviche being served in double shot glasses, rock glasses, on tostones and on tortilla chips.

Wow- you really like this 1st cookbook.

I actually love it!

Speaking of great tasting food “as quick as possible” like you said, imagine family or friends showing up unannounced- and they’re hungry. What do you make for them to eat?

I would really hope for their sake that they would not show up unannounced. But if they did, I would probably whip up my Miami Tortilla España. You know, filled with glorious potatoes, plantains and chorizo- it cooks up quick and delicious.

That sounds amazing!

You really should try my version- you would love it. I have included it in my cookbook because it really is one of my quick & easy go-to’s.

“Whatever you’re cooking, cook it with love.”

- Chris Valdes

I have been seeing a lot of you on TV lately- not only on all those great Food Network shows but on popular network television as well.

You always look so calm and collected. What’s your secret to remaining cool in front of the cameras?

What’s my secret? I don’t know.

You’re trying to cook a meal that usually takes 20-30 minutes but you have to do it on TV in 5. All the while carrying a conversation with the Hosts. You’re talking about the dish, taking questions, you’re chopping, cutting and cooking. It is different from cooking at home.

You make it look so easy. But I would expect that from you since you run a very successful catering company since the age of 19.

Thank you- but there I have great Staff helping. On TV- I’m really on my own- smiling through the chaos.

You are always giving back. I saw on Telemundo 51 where they did a piece on your giving spirit. You were feeding 1st Responders and families in need in the battle against COVID-19.

It was really special seeing you and your team prepare meals in your efforts to help everyone.

Thanks again, H. Luiz. I find it not only important but necessary to use our platform in our efforts to help others. It’s just how I’m built and I know your kind spirit functions in the same way.

I’m so happy to be able to share with you and Eat Your Colors magazine that we’re currently working on a Scholarship to further help others achieve their passions, goals and dreams.

You’re AMAZING Chef Chris Valdes- thank you for all you do.

Thank you!

@ChefChrisValdes Chef Chris Valdes on YouTube

chefchrisvaldes.com

Ceviche De Corvina Serves 8 to 10

Ingredients * 2 pounds fresh and high-quality Corvina fish filets, skinned, diced in cubes (about ¼ of an inch) * 2 cups freshly squeezed lime juice (about 12 limes) * Salt to taste * 1 red medium onion, small dice * baby peppers, small dice (ideally red, orange, and yellow) * ¼ cup finely chopped cilantro

Steps 1.In a glass bowl, add the diced Corvina and cover with fresh lime juice, and season with salt. Add the onion, peppers, and cilantro.

2. Serve immediately and fresh.

Shrimp Enchilada Serves 4

Ingredients * 1 tablespoon olive oil * 1 medium onion, sliced * 1 medium bell pepper, sliced * 4 garlic cloves, minced * 1 teaspoon of cumin * 1teaspoon of oregano * 1 teaspoon of chili powder * 1 sazon goya packet * 1 bay leaf * 1 can (12 oz) tomato sauce * 1/2 cup dry white drinking wine * Salt and pepper to taste * 2 pounds large shrimp peeled, deveined, and tails off

Steps 1.In a dutch oven, heat olive oil over medium heat. Add onions, green peppers, and garlic. Sauté for 2 minutes.

Add the cumin, oregano, chili powder, sazon goya packet and bay leaf, cook for about 2 more minutes 2.Stir in tomato sauce, and wine. Season with salt and pepper. Cover and allow to cook on medium heat for about 10 minutes.

3.Add shrimp and cook for 5 minutes, stirring occasionally until they are fully cooked.

#EatYourColors

please share with foodie friends https://issuu.com/hluizpresents/docs/eycmagfebruary2022

@AlluringLashezAndBundlez @itss.raven.b

THE TRUTH ABOUT

APHRODISIACS …can food put you in the mood?

Foods can really put you in the mood-- but It’s probably all in our heads. The power of suggestion, whether sensual or not is a powerful thing. In our own country, in every country I have travel to, in other far-away countries and throughout history, food(s) as aphrodisiacs has “been a thing”. Being a Travel & Food Journalist, you’d be surprised how many times I’m offered aphrodisiacs- but don’t tell Henry. jajaja!

However, there is no scientific proof that food(s) can raise the libido- none whatsoever. It’s all the power of suggestion. And so, we can use that power to our advantage.

Aphrodisiacs are broken down into 5 categories- heat, sensual appearance, reproduction theory, exotic properties and sense stimulation.

HEAT: foods that create internal heat, like ginger, chili peppers, and curries are said to arouse and heat up our passions. A little spice in your life so to speak, so following that logic, a bowl of Grandma’s spicy soup should do the same, right? Well, no one is going to suggest that the latter may arouse you.

SENSUAL APPEARANCE: if it looks like a sexual organ, then it may invoke sexual desires is the belief. There’s oysters, peaches, cherries, plantains and other foods resembling genitalia that may put one “in the mood”. But is it really the food or our own naughty thoughts that may make one aroused?

EXOTIC PROPERTIES: if it came from some far away land then we are already excited, right? In fact, pure cacoa beans and certain spices like turmeric and matcha were believed to stimulate women. However, when these items became widely available, then their stimulating properties tapered off. However, still in the USA, some women believe that dark chocolate can send them into a frenzy.

REPRODUCTION THEORY: eggs and reproduction organs are said to increase potency. Caviar (and other fish roe), animal testicles and even certain flowering blossoms are said to increase virility. In one country, they give testicles of bulls to increase testosterone levels in feminine men and transgender females in order to somehow change them… uhm whaaaaat?

SENSE STIMULATIONS: foods that stimulate the senses (sight, smell, taste, and touch) in a pleasurable way were thought to stimulate passion. Even our sense of hearing may invoke thoughts of desire- or maybe that’s just me? Think about it- when you hear that sizzle of a pan when you lay in a piece of protein and you hear that crackle? Or maybe you’re cooking over an outdoor fire and you her that succulent meat pop and snap? Okaymaybe it is just me. jajajajaja!

There are also textures & tastes in foods that are supposed to invoke feelings of sensuality too. Those are creamy, umami, sour, sweet and grainy.

So you see, it’s not really about the food, again there are no scientific theories to support that foods are aphrodisiacs. However, as stated earlier, the power of suggestion is powerful enough to make one feel that food as aphrodisiacs are as real as a cherub shooting arrows on Valentine’s Day.

Make Your Own Glorious Bread(s) There really isn’t anything that tastes and smells better than fresh baked bread. Baking your own bread is really an easy process- it’s just time-consuming. Ahhh but well worth it!

Tap on the image and learn how you can bake your own bread.

Surf n’ Turf, Mar y Tierra or Land & Sea

whatever you call it, it’s DELISH!

FREE PEOPLE of COLOR (Les Gens de Couleur Libres)

As we enter February and the 28 days dedicated to Black History, I’d like to talk about a forgotten history of mixed race culture(s)Les Gens de Couleur Libres , which is a Creole French patois for The Free People of Color.

Free Women of Color with their Children and Servants, oil painting by Agostino Brunias, Dominica, c. 1764–1796.

Most have never even heard of the Free People of Color. You really cannot find this Black Experience in history books.

Whereas you may find a couple of paragraphs on the American Black Experience (Slavery) in grade school-books, you will not find any history on Les Gens de Couleur Libres.

This was a time before the Louisiana Purchase, where the middle section, about 1/3 of North America, was colonized by France in 1682. France ceded the region to Spain and Britain in 1763 after the French and Indian War, regained it by treaty in 1800 and sold it to the United States in 1803 through the Louisiana Purchase.

Les Gens de Couleur Libres were a mixed-race People of African, European and Native American descent that were born free. Not only in La Louisiane but in other regions such as the Caribbean islands including Saint-Domingue (Haiti), St. Lucia, Dominica, Guadeloupe, and Martinique

In these territories, particularly New Orleans and those cities held by the Spanish, a large third class of primarily mixedrace, free people developed.

“Now here’s the part of history that gets some of my family and friends heated with me.”

- H. Luiz Saint-Domingue, also known as Hispaniola (or the island’s Spanish name Santo Domingo) was 1 territory. The Free People of Color and/or the Freed Slaves occupied most of the Island. The Gens de Couleur Libres were prosperous and owned a lot of land. They were highly educated and spoke French rather than the Creole French patois of the day.

Although Free, due to the Code Noir, they did not possess the same rights as their Colonial French White counterparts.

They did not have the right to vote- that was until 1791.

The entire Island Territory of Sainte Domingue (where the 2 countries of Haiti and the Dominican Republic now stands) was divided into three distinct groups: Free Whites (who were divided socially between the affluent plantation-class grands blancs and the working-class petits blancs); Freedmen (affranchis), and the Slaves.

More than half of the affranchis were gens de couleur libres and others were considered freed black slaves. In addition, runaway slaves were sometimes able to establish independent small communities and some freedoms in the mountains, along with remnants of Haiti's original Taino.

The primary adversary of the Gens de Couleur before and into the Haitian Revolution were the poor White farmers and tradesmen of the colony, known as the petits blancs (small whites).

Because of the Free People of Color’s relative economic success in the region, sometimes related to blood ties to influential Whites, the petits blancs farmers often resented their social standing and worked to keep them shut out of government.

Beyond financial incentives, the Free People of Color caused the poor Whites further problems in finding women to start a family. The successful mixed-raced people often won the hands of the small number of eligible women on the island. With growing resentment, the working-class Whites monopolized assembly participation and caused the Free People of Color to look to France for legislative assistance.

On May 15, 1791, the Constituent Assembly in France voted to give full French citizenship to Free Men of Color. The decree restricted citizenship to those persons who had two free parents. Many petits blancs were enraged. Fighting broke out in Saint-Domingue over exercising the National Assembly's decree and started a civil war.

It really sparked the French Revolution of 1791. Black slaves on the Caribbean colony of Saint-Domingue rose up against their French owners amidst the French Revolution. Toussaint came to prominence as a leader of Rebel Slaves in the North. Rigaud emerged as a rebel leader among the Gens de Couleur Libres who were based in the South around the port of Les Cayes.

In May 1792, Saint-Domingue's French Republican commissioners formed an alliance with Rigaud, allowing him to march his forces into the capital of Port-au-Prince and dissolve the city's government of White Planters. In August 1793, the new Republican Commissioner, Sonthonax, proclaimed freedom for all enslaved persons in SaintDomingue in an attempt to secure control over the colony from counter-revolutionary revolt by White Planters in Le Cap and invasions by rival European powers as part of the War of the First Coalition. After they abolished slavery, Sonthonax and his fellow Commissioner Polverel successfully convinced Toussaint to join the French Republican side of the conflict.

Toussaint and Rigaud had become Allies by 1794. In early 1795, the French National Convention promoted both men to the rank of Brigadier General. However, Toussant was the General in Chief.

Toussaint and Rigaud effectively controlled all of the troops and territory within Saint-Domingue. Toussaint ruled the colony's northern region around Le Cap and the western region around the capital of Port-au-Prince. Meanwhile, Rigaud ruled the southern region around Les Cayes.

In April 1798, the British commander Thomas Maitland approached Toussaint to negotiate a British withdrawal, which was concluded in August.

In July 1798, Toussaint and Rigaud traveled in a carriage together from Port-au-Prince to Le Cap to meet the recently arrived representative Théodore-Joseph d'Hédouville, sent by France's new Directory regime. Oral tradition asserts that during this carriage ride, Toussaint and Rigaud made a pact to collaborate against Hédouville's meddling. However, those efforts soon came undone, as Hédouville intentionally treated Rigaud with more favor than Toussaint, in an effort to sow tension between the two leaders. In a letter to Rigaud, Hédouville criticized "the perfidy of General Toussaint Louverture" and absolved Rigaud of Toussaint's authority as General-in-Chief.

He invited Rigaud to "take command of the Department of the South." Hédouville eventually fled Saint-Domingue, sailing from Le Cap in October 1798 due to threats by Toussaint.

In 1799, Toussaint independently negotiated "Toussaint's Clause" with the U.S. government, allowing American merchants to trade with Saint-Domingue despite the ongoing Quasi War between the U.S. and France. Imagine that, the U.S. Government, negotiating trade deals with a Black Leader- 65 years BEFORE they abolished slavery in out own country.

“I have never heard of ‘Toussant’s Clause’ until I started my research of my own personal family tree25 years ago.”

- H. Luiz 1813 painting of Louverture

This turmoil played into the slaves' revolts on the island. In their competition for power, both the Whites and Free People of Color enlisted the help of Slaves and of the Taino Natives.

This ever-growing feud led the Slave population in the colony to seek further inclusion and liberties in society. As the widespread Slave Rebellion in the North of the island wore on, many Free People of Color abandoned their earlier distance from Slaves.

A growing coalition between the Free People of Color and the former Slaves was essential for the eventual success of the Haitians to expel the French.

However, the former Slaves, the Freed Slaves and the Free People of Color still remained segregated.

Their struggle for power erupted in 1799.

The competition between the Gens de Couleur led by André Rigaud and the Black Haitians led

by Toussaint Louverture evolved into the War of the Knives.

The War of Knives was a civil war from June 1799 to July 1800 between the Haitian revolutionary Toussaint Louverture, a black exslave who controlled the north of Saint-Domingue (modern-day Haiti) and his adversary André Rigaud, a mixed-race Free person of Color who controlled the south.

Louverture and Rigaud fought over de facto control of the French colony of Saint-Domingue during the war. Their conflict followed the withdrawal of British forces from the colony during the early stages of the Haitian Revolution. The war resulted in Toussaint taking control of the entirety of Saint-Domingue, and Rigaud fleeing into exile

After their loss in that conflict, many wealthy Gens de Couleur left as refugees to Puerto Rico, France, Cuba, the United States and elsewhere. Some took slaves (usually blood-family members) with them. Others remained to play an influential role in Haitian politics.

The Taíno were the indigenous people of the Caribbean. At the time of European contact in the late fifteenth century, they were the principal inhabitants of most of what is now Cuba, Hispaniola, Jamaica, Puerto Rico, the Bahamas, and the northern Lesser Antilles. The Taíno were the first New World peoples encountered

by Christopher Columbus during his 1492 voyage. They spoke the Taíno language, a division of the Arawakan language group.

Many Puerto Ricans, Cubans and Dominicans have Taíno mtDNA, showing they are descendants through the direct female lines.

This is why I wrestle with family and friends over some cultural, ingrained division between the modern-day Hattian and Dominican Peoples. If it weren’t for the Free People and the Slaves along with the Taino population, they still might have been enslaved today.

It was all of them organizing, working and succeeding together to over through European rule over them that started Slave Revolts in the Americas including the Caribbean as well as French La Louisiane and the Spanish territory.

Slavery in La Louisiane or French Louisiana was not harsh like slavery in Saint Domingue or the Americas.

The Slaves owned by the Free People of Color were treated more like servants. They were also usually family members and some were given their freedoms. They were still slaves but most did not endure harsh punishments.

I have written a historical novel about Les Gens de Couleur Libres and I used a lot of the ancestorial names and some romanticized stories of my family tree.

In the novel, Taboo Down the Bayou I delve into the psychology of many themes and ideologies in an era where such concepts or labels for transgenderism, sexuality, identity and rape culture oftentimes did not exist yet. But just because the “terms” may not have existed, it does not mean that people were not feeling these feelings.

Taboo Down the Bayou takes place is La Louisiane before, during and after the Louisiana Purchase. A caste system, plaçage, gender identity and colorism are explored throughout.

Here’s an excerpt…

Tammy approached the far side of the slave quarter’s out-house, ready to enjoy one of her secret pleasures. She surveyed the area for any possible predators. In the late 1700s, a girl alone was not safe in the darkness of the bayou, especially a slave girl. Tammy clawed the soft Louisiana dirt and dug up a well-worn smoking pipe she had wrapped in a rag. The pipe was an old corn-cob one she had found on the side of the road. If caught with it, she would be accused of theft – not too many slave girls had personal possessions. She could be beaten or whipped to within inches of her life if the Master thought she stole from him – much worse if he thought she stole from someone else. Once inside the out-house, Tammy slipped off her field dress as fast as she could. She began to embed the tobaccopacking end of the pipe between her lean muscular legs, feeling for just the right spot. Then, to her satisfaction, it began.

Read the rest and all 10 Episodes of Taboo Down the Bayou on Amazon’s new reading format VELLA.

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Chicken “Any Noodle” Soup 1 or 2 chicken breasts (1 feeds 4-5 people, 2 feeds 5-8 people) •

2 onions (any variety, I use either Spanish onion or white)

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3 to 4 carrots (or use a bag of shredded carrots)

garnish later.) Sauté the mirepoix for at least 5 minutes on medium flame. Then add your diced turnip and parsnip for another 5 minutes.

Dice your garlic cloves and add that to the potsauté another 2 minutes.

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2 to 3 celery stalks (remove the leaves and use for garnish)

Add your chicken broth and dry bay leaves.

Bring to a boil (10 minutes).

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1 cup frozen peas

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1 parsnip

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1 turnip

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4-6 garlic cloves to taste

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olive oil

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1 bunch parsley or cilantro (not both)

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1 bunch dill

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1 or 2 dry bay leaves

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powdered cumin and/or coriander to taste

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1 pound “Any” short pasta (or substitute 2 cups of rice)

Shred or dice your chicken breast and add it to the pot. Squeeze in the juice of the other half of lime or lemon- salt and pepper to taste. Bring up to boil then add 2 cups of salted water. Add 2 cups of pasta / pastina or 2 cups of rice if you want to make Chicken and Rice instead. The pasta you’ll add will absorb a lot of the chicken stock. Add powdered cumin and / or coriander to taste. I use 2 tablespoons of each. Bring to boil for another 10 minutes. Lower the heat, cover the pot and simmer for another 10-15 minutes. Just before serving, remove your bay leaves and add the frozen peas, fresh herbs of dill and parsley or cilantro. Stir for about a minute or so.

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whole lime or lemon

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4 cups (32 ounces) chicken stock or broth

DIRECTIONS Fill a pot with salted water and drop in your chicken breast(s). Throw in a couple of garlic cloves and the juice of half of lime or lemon.

Then throw the half in the pot of water (saving the other half for later.) Bring to a boil for about 15 minutes. Remove and set aside- you’re halfway done already.

Grab another large pot and add olive oil to coat the bottom. Let the oil heat up and add the mirepoix of diced onions, carrots, and celery (remove the delicious celery leaves for a pretty

To serve, I use a slotted spoon to bring the hearty ingredients to a bowl or cup. Then I ladle the broth to cover the delicious ingredients. This method ensures that every one served receives the same delicious ingredients to stock ratio. My family will point out if someone else received more ingredients than them jajaja.

Garnish with the reserved celery leaves (ooh they’re so pretty) and sometimes I sprinkle over some red pepper flakes. A drizzle of extra virgin olive oil on top is optional.

Breakfast Pancake & Sausage on a Stick These pancake dogs are so easy and fun to make.

Have the kids help you in the kitchen with these.

Just be careful around the hot oil and be sure to use cooked breakfast sausage

Are we still buying pancake mix… really?

Click on my homemade pancake mix below to see just how easy it is to make your very own pancake mix- you’ll save a lot of money too.

Pancake Skewers- DELISH!!

These pretty little pancake minis can be enjoyed for breakfast, as a fun dessert and even for a party in lieu of cake. In fact, that’s how this idea came to be! I was only able to see my beautiful Partner for breakfast on his birthday. I wanted to be able to enjoy birthday cake with him, but cake at 8am? Ok- I probably would still have birthday cake for breakfast but I thought to make pancakes instead. You can hand-craft this treat with the fruits you like. I’ve made these with all kinds of fruits, sprinkled with bacon bits or skewered on sausage minis. It tastes great with hazelnut spread and jams too.

These skewers have become a birthday breakfast tradition.

The Sexy Lil’ Black Cake I named this decadent little cake after The Little Black Dress- so sensual this cake

It’s so easy & quick-baking with simple adornments like pistachio-dust or a prinkle of those little pearl sprinkles. Just perfect for Valentine’s day or any romantic evening, Pairs real well with wune.

MAR – APR 2022

MAY 2022

JUN – JUL 2022

AUG 2022

SEP – OCT 2022

NOV 2022