By Rosemary Parkinson, Freelance WriterCorner from Bull Savannah, Gutters, Mandeville to Alligator Pond
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THE WHIRLWIND tour with my daughter around Jamaica is now over -- from Kingston to Treasure Beach, Negril to Montego Bay, Falmouth to Ocho Rios, Port Antonio to the Blue Mountains and back to Kingston in six days!
By the time I reached St. Elizabeth, going through every pothole in the road, those Reiki sessions (for my back) had come to nought. Age -- what to do about it, eh? I arranged to re-visit Joshua Lee Stein and his Massage Therapy and Healing Bodywork at Jake's in Treasure Beach the following morning.
However, on this afternoon we were heading for the Invercauld Guest House in Black River where we had made a booking for the night. A little tour of the area was a must, said I.
Slowing down on a corner to admire an array of perfect melons, Mrs. Bromfield of Tranquility Bay and I 'bouncingly' stumbled upon each other as our cars met under strenuous circumstances. After much discussion (who right, who wrong, yuh know how it go), followed by a trip up and down some lanes and around a corner into a wrought iron man's yard, where my car door was fixed, Mrs. B. introduced herself. Having ascertained my connection to The Gleaner's Food section -- she being an avid reader, "anyone in St. Elizabeth can tell you dat" -- my lady almost broke into tears of joy, grabbing my hands so tightly I thought I might never write again. I was further humbled by "her biggest wish" -- to meet me. God really does work in mysterious ways. Have no fear Mrs. B., that red paint on my bumper shall be a reminder of our blessed meeting and our new friendship.
A LESS THAN GREAT
EXPERIENCE AT INVERCAULD
Tired, nervous wrecks, we finally arrived at Invercauld. An obviously once graceful Great House it has been newly painted in horrid Navy green and mustard yellow. Is this the Caribbean or what? Having gone through the perfunctory necessities, I remembered that on booking we had been informed that food was served fresh to order and so had to be done in advance. With the zest of a 'foodie' who loves nothing better than to hear those words I asked for the menu. The chef arrived, announcing that the only menu was the one in his head. Okay, then, no problem. I asked to have the contents of his Pandora's Box.
"Chicken or fish," said he.
"And how, may I ask, are both these delicacies prepared?" inquired I.
"Anyway yuh want it," came the reply.
"Well, what if I want Stuffed Chicken with Macadamia Nuts?"
"We have no nuts," was the inevitable answer, followed by that blank look that I just absolutely adore.
Too tired to argue I decided that food would be dealt with once we had settled in the comfort of our room. I assumed the room was in The Great House with the requested wonderful view of the sea. Instead, we were 'exiled' to the third block of squares through another gate off the main road. The room itself was large -- very large. The air-conditioning was small -- very small --
and spewing out warm air. Through a remnant of this once proud Great House we got a view of the sea --
a very tiny view.
We angrily hauled our baggage back into the car, driving to the front office. Quite innocently I asked about accommodation in the Great House itself. "Sorry," said the young lady, "this part of the house is reserved for an overflow of guests."
"Why that?" I asked rather stupidly.
"''cause it haunted and people don't want to stay up there," was the 'obvious reply'.
Now, why didn't I think of that?
Back to Treasure Beach and the safety of Sunset Resort we went. When are we going to learn that if you're not ready, don't open those doors -- the cart before the horse gets you nowhere.
The next morning I had my massage treatments and then went to Milk River Mineral Bath in Clarendon for some natural healing. What a treasure in our own backyard. It's 54 times more active than Baden in Switzerland (reportedly the best spa in the world). Milk River Mineral Bath is filled with calcium, magnesium, sodium, sulphate, bicarbonate, silica and chloride. That's amazing, yet the place (although under renovations) is not up to standard.
NUMBER ONE RED LOBSTER CHEF
Now hungry to the core we found a little spot on the corner from Bull Savannah, Gutters and Mandeville leading to Alligator Pond. Sorry, that's the direction, nothing more and nothing less. There is no sign, there is no telephone. Di place just called Red Lobster.
Made out of bamboo painted in Reggae colours, a couple of tables and benches almost jutting into the street, it cannot be missed. Charmaine Nelson (all of 24 years) greeted us with a warm and welcoming face. I was already hooked. Straight to the 'cooler/freezer' for our own choice of fresh fish of the day. My daughter opted for lobster. Naturally, as the others took their seats outside with cool drinks before them, I inched my way into the kitchen as Miss Nelson busily began her preparations.
"From I was 10 years old I just love to cook. I learned from a friend, a lady named Blue. When she gone to di beach sometime I cook everyting. I do it all. My mother don't eat from nobody but me," she told me.
Then, with that wonderful Jamaican smile, she looked me straight in the eye and said, "I am the Number 1 Red Lobster Chef."
Well, Little Ochi let me tell you, you've got heavy competition. Miss Charmaine Nelson is indeed the Number One. Red Lobster USA, eat your heart out too.
In two two's (and I mean in two two's) we had a grilled lobster with butter, a steamed fish covered in okra and chocho, and a roast fish, laid out in colourful plates and placed in front of us. I picked at the lobster. Beautiful. Not overcooked, it was soft, delicious, and easily removed from the shell.
Joshua claimed his fish excellent and my steam fish? Well, it was made for the gods. How Number 1 Chef got all this done as quick as a wink, with flavours that made a lie of the rhetoric from many a chef regarding the necessities of marinating for hours, was a mystery to me.
All I can impart is this message to the owner, Sharon Evans from Alligator Pond: You have a gem as your chef and, believe you me, I will be back.
Oh, by the way for a 1 3/4 lb. lobster, 1 middle sized roast 'fish' and one
middle to large steamed snapper with bammy, two juices and a bottled water the bill was J$2,100. Talk about great food at a decent price. Nuff, nuff respect.
All actions are karmic episodes...the operational software of your soul is a karma, memory and desire...by becoming conscious of these manifestations, you become a conscious generator of reality.
- Taken and converted from The Spiritual Laws of Success, Deepak Chopra
