Sweet Dumplings and Salt Fish Stew
by
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When I sat in the chandelier-filled ‘London Thames River’ room for breakfast, I never
anticipated any unusual or exciting happenstance. I simply expected the start
of another dull, dark, but hopefully dry British summer’s day. How very wrong was I!
Life is almost as unpredictable as the British weather, and more. It is
indeed a perfect teacher of lessons whenever we dare to listen, even to
ourselves.
The hotel breakfast room was full: Africans, Indians and a few
Europeans, maybe, and service slow? Yet, I waited until Elizabeth could serve
me. I simply loved her Cockney accent.
At the same time, large beams of sunlight peeked through the
windows. Seconds later, the pretty
sight of glowing chandeliers vanished.
Saturday July 10, 1978 was, after all, going to be a sunny
day.
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But dis day in question, he was real late. So when Owen eventually did reach back home, Babsie, as soon as she heard the heavy footsteps outside, she jumped up fast like grease lightning, wiped she hands in she dress and cleared she throat wid some good ‘ah hums’. Then as soon as Owen foot and de the kitchen steps mek one, she banged the kitchen door seven times wid de cou cou stick; cleared she throat again wid some more ah hums, and then greeted him wid: “and where you now come from, sir? The cou cou done ever since, and eff I did wait ’pon you like how dem wait pon prodigal son I wouldn’t get a thing done in this place. Look, look I had five minds to -- I keep telling you that one day eff don’t be careful some body gine . . . left yuh head long side the road and waste young boy blood in the government gutter.
“Look, eff you don’t eat all dis Cou Cou, I ent leffing none for yuh again. And when yuh finish eating, go look to see eff yuh two part toe sisters still up in Miss Clarke Golden Apple tree. And then bring in the cow...and to don’t forget to scrape out dee cou cou bun bun and give it to the white leghorn hens that start laying last week under de cellar.”
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About the Book
This rich collection of
Though firmly grounded in the “food –feelings” and monuments in Barbadian life, its themes and values transfer naturally to life in any part of the world. To read this collection is to enter barefoot into the author''s land and savor the exotic sights that are inherent in his world; chandelier conversations, cover drives, scooters, steamed fish and more.
Savor the raw and humorous presentation of life that he injects into stories, songs and poems. Enjoy the delightful, varied changes of pace and rhythm. See poverty transformed into blessings of wisdom and tranquility, and find your assumptions changed.
SWEET DUMPLINGS AND SALTFISH STEW is a mirror reflecting an existence far outside the boundaries of your own. Take this engraved invitation to enjoy life outside the box.
About the Author
Walter
Edey was born in the Barbados, West Indies - a former British colony (island)
that is rich in pastimes and folklore.
His
literary work and style are mostly fuelled by inspiration and ignited by
natural events. His crucible - a career path as an educator, trainer, service
and for love people. His pen (pestle) - simply the experiences of travel.
Edey,
a published poet and short story winner, has contributed editorial to
newspapers; wrote articles for magazines and newsletters; designed and produced
journals.
Edey
is a UWI Natural Science Honors graduate who prior to relocating to the USA,
was a secondary school and community college math teacher and chaired the Board
of Management of an all Girls school.
Currently
Edey is a New York JHS Teacher. He has received several awards viz: New York
City Comptroller - Allan Hevesi for distinguished leadership as an educator,
administrator and community activist; National Association of Barbadian
Organizations A ward for service among others.
Edey loves cooking and enjoys writing.