Monday, 30 May 2011

I Know That I am Beautiful

I know that I am beautiful
I know
That I am
I don’t have to do a photo shoot
Hair hat
Maximum makeup
And minimum truth
Post pictures on the net so the men can drool
My private parts on show, public as a mall’s bathroom
I know that I am
Timeless. A timeless beauty even when I lose my youth
Even when my heart is bruised
Through pains of childbirth or when lighthearted and amused
My beauty shows growth
And you should photo shop your ugly approach
And not assume or presume that you know
Anything about me
Or my moment of life
It would be my onus to give of my time
My energy now a cool, quenching blessing to your life
My entity like wine, gives warm feelings and a slight high inside
Inside – my strength is a locked treasure chest
I cultivate my virtues and resist mental weakness
So should there ever come a time that I am not told
I can check inside myself for my beauty and know
And therefore if a man says so to me, all he will get is thanks
There are no words to spark my vanity and magically unzip my pants
I choose my companions carefully I consider myself
I do not try to change or trap men – I consider my health
I take the necessary steps to inward bliss
My glow will never be dull
My mind believes this
I have achieved it
I know.
I am.

Selena Dodson 2010

Baked Flying Fish with Lime Coleslaw, Macaroni Pie, Tossed Salad

Allot of my cooking is based on my roots as is with most chefs. Our National Dish is Cou Cou and Flying Fish but that is for the older folks, to me the young people's national dish could as well be Macaroni Pie and Baked Chicken.

Here is a picture of some food I made the other day. Rather than fry or steam the flying fish, which are the most common methods, I baked it. This was a simple, great meal and it is easy to re-create even if a person does not have flying fish because any fish can be used and sliced thinly and baked. People like to eat fish with a tartar sauce or some form of remoulade so this is why I added the coleslaw recipe, you get a creamy sauce and a salad altogether.

For all the recipes you can write me at


10 flying fish washed off in some watered down lemon juice
salt and pepper to taste
home made seasoning of onion, garlic and basil (blend 2 parts onion with one part each of garlic and basil)
Olive oil


10 oz shredded cabbage
5 oz grated carrots
2 tsp fresh lime juice
1 1/2 tbsp sugar
2 to 3 tbsp mayonnaise (a quality brand like Hellman's)
salt to taste
pepper to taste

Method 1:

Put the fish in a bowl and rub on salt and pepper and about 4 tbsp of the seasoning.

Coat a large sheet pan with olive oil and then spread each fish onto the pan flat. Bake at 400 degrees C for about 15 minutes.

Method 2:

Mix the sugar and lime juice together then add the mayo. Try to stir until the sugar is almost dissolved and then toss in the other ingredients and give it a good stir. Taste for salt. Garnish with a little grated lime rind which will also give the dish a fresh smell.

If you want to fry the fish, shallow fry them in oil after dipping them in egg and then coating with a seasoned breadcrumb and flour mixture.


About me and this blog

My name is Selena Dodson and I am a wife and mother of 2, chef and writer. Though Brooklyn born I currently live in Barbados W.I. and I have Barbadian and Jamaican roots.I have been writing poetry for 16 years and cooking for just as long. I also write songs and am currently working on an album, which is more of a portfolio for my musical side. I paint as well, though I haven't been doing it much recently. Lol yes, I am left handed - an artist.

I will be sharing some of my favorite things with you - FOOD GLORIOUS FOOD, (mostly Caribbean fusion) and WORDS THAT UPLIFT and encourage LOVE of all sorts. I praise God for my talent and I know that he will help me to reach more persons who can use it to enrich their every day experiences with life, which is really what it's all about. I like to keep it real and have a non pretentious approach to everything that I do, a bit of a REBEL, but GLAMOROUS all the same!

So here we go -  From Bakes to Wedding Cakes!