The Pirate Code Poetry Book and Cuban Ropa Vieja (Old Clothes) Recipe

Burning Havana

Swirling cigar smoke circles her neck
As the frayed rope hung maritime men
Grey and island colour washes over
The thick concrete walls
In a city
In a country
Where nasty, heartless criminals
Pretend to possess loyalty and love

One and three fives
Must be a lucky year
To loot and smear evil over a
Tropical moonlit paradise
Attacking a sway of peaceful hammocks
Startling traveler’s palms tips
He could have left it all alone
He could have sailed south to Jamaica

French Pirate
Exterminating angel
Lieutenant of Pegleg
Jambe de Bois
Knock on wood
L'Ange Exterminateur

Such turquoise beauty
On the shores of Cayo Coco
Feral horses and clear waters
Shells that heard you coming
Did you think the gold would be waiting?
Such greedy arrogance fills your pockets

Jacques, you naughty boy
Acting out in tantrum
Such unbecoming fashion
Your rage and grizzly dented pride
Took your rough skin hands
To strike those coals of fire
Into the homes of empty treasures
But you weren’t finished there

The countryside of this water hugged land
Set a blaze
White-hot anger drips heated tears
Onto the dusty roads
That no Caribbean rain could equal
No sloshing bucket could douse
Extinguishing

French Pirate
Exterminating angel
Lieutenant of Pegleg
Jambe de Bois
Knock on wood
L'Ange Exterminateur

Captain De Sores
You came with your two or twenty ships
Theft of Cuba the plan
How the country laughed at you
Spaniards howling over the sea
Foolish are you
Not even your flames could melt
The hearts of the people
Burning Havana

- The Pirate Code, Patti Friday

(Copyright Patti Friday Poem and Lyrics)

Ropa Vieja (Recipe here)

Cuba’s national dish.

• Shredded beef stewed with tomatoes, onions, bell peppers, garlic, and spices.

• Served with white rice, black beans, and fried plantains (maduros).

• Name means “old clothes”—because of how the beef looks when shredded.

.

Havana Fortus (top graphic)

Johannes de Ram

circa 1680

COPYRIGHT 2007-2025 Patti Friday b.1959.

Lemony Lemon Loaf

Lemony Lemon Loaf ~ Makes 2 loaves!

(or Orangery Orange Loaf - simply swap lemons for oranges!)

3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
1/4 cup grated lemon zest (from about 4 lemons)
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract

~ For the Lemon Syrup ~
1/3 cup fresh lemon juice
1/3 cup sugar

~ For the Lemon Glaze ~
2 cups confectioners' sugar
4-6 Tablespoons fresh lemon juice

Making the Lemon Cakes (Recipe yields two 9"x5" loaves)
Preheat oven to 350*F. Spray sides and bottom of pans with non-stick cooking spray. Line bottom of pans with parchment paper and spray the paper as well.

Sift both flours, baking powder, baking soda and salt together in a medium bowl.

Blend the sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer and mix until combined. Slowly add the melted butter, while mixing. Add sour cream and vanilla and mix until just combined. Use a rubber spatula to fold in the flour mixture, one third at a time, until all the flour is combined. Do not overmix.

Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325*F and bake another 30-35 minutes, or until toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.

Meanwhile, make the Lemon Syrup ~
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside.

Line a half sheet pan with parchment paper and invert the baked and (mostly) cooled loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
(The soaked, but unglazed loaves will keep well, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

Make the Lemon Glaze ~
In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice (a little at a time) and whisk again. Pour the glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped well in plastic wrap, at room temperature.

Recipe Source ~ Baked, New Frontiers in Baking
.
Graphic -
Lemon and orange
ca.1560-1575 (watercolour)
Painter: Jacque Le Moyne de Morgues
France

COPYRIGHT 2007-2025 Patti Friday b.1959.

The Department of Salad Recipe Index

If you have not subscribed to The Department of Salad on Substack you are missing the fresh buffet of recipe goodness. But don't wait! She has just published her extensive recipe index. Go here!

COPYRIGHT 2007-2024 Patti Friday b.1959.

Cinnamon Honey Butter for Your Honey Recipe

Best cure to butter somebody up!

(Featured on my newsletter today!  Subscribe here if you'd like...that would be swell!)

Gosh. I had no idea that something so sweet would flood my memory with the time I almost choked to death on toast and peanut butter. My Father saved my life (literally) by performing the ‘Heimlich Maneuver’ on me. I can vouch for this method. Y’all! It works! I ‘m here today (Thanks Dad) to give you a comforting September recipe. But I must confess. To this day, eating peanut butter or the thought of eating it gives me full blown anxiety. (My Daughters eat heaping spoonfuls of smooth PB straight from the jar and I can’t even watch or be in the same room while they slurp it up.)

Confession: I prefer crunchy.

I guess it’s this honey butter that reminds me of the day I almost died because who wants to spread a thin veil; similar to gauzy 70s sheer curtains (stained with yellow cigarette smoke - do you recall that look?) of anything onto bread? Hence the breathless experience I had. I was eating rye toast and peanut butter that was as chunky as the Grand Canyon is deep. You gotta go thick people. You have to double ‘schmear’. It’s the best and only way to enjoy it.

This recipe is quick. So when you decide to host a last minute brunch (Yes, they are allowed inside your social bubble. Aren’t they?) you will instantly become the kitchen goddess of your friends’ dreams - or if you have selected a streaming binge as your weekend activity, then this treat is so so so good with a big cup of milky earl grey tea or frothy cappuccino.

Oh. Let it drip off your fingers 

and down your chin.

It is wonderland.

Cinnamon Honey Butter

1 cup butter

1 cup honey

1 cup icing sugar

2 tsp. cinnamon or more to your liking.

Whip well.

Store in an adorable vintage pottery pot or jar.

Will be perfect for 

4 weeks in the fridge

or the weekend on your counter.

Gluten-Free + Vegetarian 

Go thick. Go very thick.

You won’t choke on this. I promise.

You're welcome.

PFXO

I am an Artist who carries a paintbrush, camera and notebook. Instagram: @pattifriday

Paula Deen Banana Bread Recipe

Just me, Paula Deen and a bunch of ripe bananas!

This soft and delicious southern banana bread recipe is a great way to use up those overripened bananas. Plus, it makes for a heartwarming hostess gift! 

Recipe from Cooking with Paula Deen magazine.

Ingredients

• 2¼ cups all-purpose flour, softened
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 medium ripe bananas, mashed (about 1½ cups)
• ½ cup unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract

Directions

Preheat oven to 325°. Spray a 9×5-inch loaf pan with baking spray with flour.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a medium bowl, whisk together banana, melted butter, eggs, and vanilla. Fold banana mixture into flour mixture until just combined. Spread batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

I am an Artist who carries a paintbrush, camera and notebook. Instagram: @pattifriday

3 Hot Tea Latte Recipes: Golden, London Fog and Chai

Golden Milk Latte

• 1 tsp Golden Vanilla Latte
• 1 cup Hot milk or milk substitute
• 1/4 cup Milk

1. Add 1 tsp of Golden Vanilla Latte into the Sipology Trendy Tea Press. Pour 1 cup of hot milk into press and stir.
2. Press the plunger and pour into a cup. Add honey for a sweeter taste.
3. Complete the look with cold, frothed milk using the Sipology Milk Frother.
4. Enjoy!

Vanilla London Fog

• 4 tsp London Mist Latte Mix
• 1 splash Vanilla extract
• 1/2 cup Milk
• 3 cups Hot water
• Honey (to taste)
• Cinnamon for garnish (optional)

1. Add latte mix to tea press.
2. Add hot (not boiling) water to press and steep for 3-5 minutes.
3. While tea is brewing, warm milk and vanilla in pot; do not boil.
4. Froth milk in Party Milk Frother, set aside.
5. Once tea is steeped, push plunger down and fill 2 mugs 3/4 full.
6. Add honey to taste.
7. Divide frothed milk into mugs and top with a dash of cinnamon. Enjoy!

Chai Latte

• 2 tsp Chai Latte, Black Tea *You'll need Steeped Tea's Trendy Tea Press to steep the latte
• 1 cup boiling water
• ¼ cup milk *You'll need Steeped Tea's Party Milk Frother

1. Add 2 tsp of Chai Latte into the Trendy Tea Press. Pour 1 cup boiling water into press, stir, then steep for 30 seconds (the longer you steep, the more bitter the taste).
2. Press the plunger and pour into a cup. Add honey for a sweeter taste.
3. Complete the look with frothed milk (cold milk works best), and serve.

I am an Artist who carries a paintbrush, camera and notebook. Instagram: @pattifriday

Embassy of Ideas No. 5 - Artist Patti Friday Newsletter

Embassy of Ideas No. 5

Short.  Chatty. Conversational.
A cake recipe.
Things I want to share with you.
News from my gallery shop and studio.
Behind the scenes of my life.

Thank you so much for being here!

Up first!  A message from Claire Ptak (Royal Wedding Cake Baker for Meghan and Harry) 

"Morning! So I created this delicious Citrus and Blossom cake for @sainsburys 150th birthday. It’s pretty cool and it’s available this week! The very first Sainsbury’s store opened in ‪1869 on Drury Lane‬ and sold just three items: butter, milk and eggs (key cake ingredients, so I’m obviously super into that!).
To help celebrate the milestone, I have partnered with Sainsbury’s to create their birthday cake—a Citrus and Blossom cake made using fresh lime, orange blossom water, and crème fraiche (they were also the first supermarket to sell crème fraiche in the UK!).

The cake is available in Sainsbury’s cafés across the UK throughout the 150th Birthday Week (‪20th – 27th May‬) for the special price of £1.50 per slice!" 

Claire's recipe is also online for those who want to recreate it at home! Link here.

Baking for Queen Elizabeth. No pressure at all!

I have been so inspired this past week by the cake Queen Elizabeth ate, the bursting colour of a spice company and the forever blue story of my paintings.  I know that other colours are going to be showcased in my upcoming series of artworks! Stay tuned. For now, there are 5 originals available in my gallery shop right now. 

I learned this lesson in a monumental way in the last 7 days.  
Do you agree with this quote?

Speaking of colour.  I'm a 'Summer'.  Do you know what you are?

Peace Love Create Art Gather ....and cake.

Patti 
xo


I am an Artist who carries a paintbrush & camera. Instagram: @pattifriday

Rustic Blood Orange Pound Cake

A few days ago, cartons of fresh eggs from Muskoka, were hand delivered to our kitchen.  With an immediate bok bok bok ba gock on repeat in my head, and the realization that one can only eat so many scrambled eggs, I saw baking in my very near future.  That made me happy.  I have a bakery dream beating on low speed in the back of my mind. On the back burner. 

Next came the alluring wooden crate full of maroon tinged, fresh citrus. Flirty blood oranges being fondled by hungry Sunday shoppers.  Handled over and over and over again. Longing to be part of my next pound cake morning.  

That happened today. 

The blood orange is a variety of orange with crimson, almost blood-colored flesh.

The distinctive dark flesh color is due to the presence of antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits. The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night.  Sometimes, dark coloring is seen on the exterior of the rind, as well, depending on the variety of blood orange. The skin can be tougher and harder to peel than that of other oranges. Blood oranges have a unique flavor compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.

Here is an easy recipe to bake this pretty, simple and rustic pound cake.

Blood Orange Pound Cake

1 cup soft butter

2 cups white sugar

5 eggs

3 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk (or 1 cup milk with 2 tbsp white vinegar let sit until it thickens)

1 tbsp vanilla

Juice of one blood orange (strained) (save 1 tbsp for icing)

zest of one blood orange 

Cream butter and sugar. Add eggs one at a time. 

Add rest of ingredients.

Pour into greased, parchment lined loaf pans.

I make 2 loaves with this recipe OR 1 bundt pan 

325 degree for 1 hour (test)

Icing

1/4 cup soft butter

1 tsp vanilla

1 cup icing sugar

1 tbsp. blood orange juice

Dash of cream or milk to make it smooth

Add drop of red and orange food colouring (optional)

Cool cakes well

Roughly ice the cakes

Top with a delightful thin slice of a blood orange

Enjoy!

Peace Love Create Art

Patti

xo

Patti Friday: Reporting from inside 'The Art Dept.' at the international 'Embassy of Ideas'

Baby Buttermilk Biscuits

Almost too adorable to eat.

An old-fashioned favorite.

Perfect for afternoon tea,

with soup

or stew

Baked to perfection!

Easy and quick!

Makes 36 / Button-Bite-Sized Biscuits

425 degree oven for 15 minutes or just buttery golden brown

3 cups flour

3 tsp baking powder

1.5 cups  buttermilk

Mix. Turn out. Roll. Biscuits on parchment covered baking sheet

melted butter for tops before baking

Do you want savory or sweet?

salt or sugar or spices of your choice to sprinkle onto buttered tops before baking

(I used white sugar)

Patti Friday: Reporting from inside 'The Art Dept.' at the international 'Embassy of Ideas'

The BEST 100 Gathered Brisket Recipes For Your Gathering

Brisket from our Queen

Alison Roman

"When you think of the Jewish holidays, there are certain dishes that people expect to see on the table: challah, chicken soup, kugal - and, of course, brisket. Brisket is a dish that may seem daunting, but is actually a very forgiving cut of meat to cook. The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid or sauce, and cook a long time over low heat."  - My Jewish Learning

NOTE:  I share a link at the end with 5 tips that will get you started cooking brisket for the first time! 

In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course, usually served at Rosh Hashanah, Passover, and Sabbath. For reasons of economics and kashrut, it was historically one of the more popular cuts of beef among Ashkenazi Jews. Brisket is also the most popular cut for corned beef, which can be further spiced and smoked to make pastrami. The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket.

There are so many wonderful recipes for brisket!

Here we go (take your pick!):

11 Essential Brisket Recipes

Tangy Spiced Brisket

Brisket with Apricots and Prunes (above)

Temple Cranberry Brisket

Sweet and Sour Brisket

Ruth's Brisket

All About Brisket

64 Brisket Recipes

Brisket Braised in Porter

Epicurious 12 Best Brisket Recipes

16 Brisket Recipes from Food and Wine

Bon Appetit Magazine Best Brisket Recipes

5 TIPS to get started cooking brisket for the first time HERE.

You're WELCOME!

Cheers!

Spiced Grape Spread

First.  Harvesting at home means you may indulge in wine.

(or simple grape juice)

Forget your worries and lose yourself in the simple pleasures

of gardening and plants!

Kids love to be involved.

Heck. Get the whole family involved.

Gently stripping the grapes from the vine takes time.

Perhaps your neighbors would help too... in exchange for a jarful. 

Supervise the use of things that cut the fruit off the vine.

No running with scissors.

Why make the typical grape jelly/jam?

I knew spicing things up would be the answer.

I drool imagining a grape spread coupled with baked brie

or dipping crusty bread in it....tea and toast time

drizzled over grilled vegetables or salad....

TBSP into a gin and tonic!

How about those cocktail meatballs?

Equal parts BBQ sauce and this 'Spiced Grape Spread'!

Once picked and pulled off the stem/vine

Wash the grapes well with fresh water

Drain and begin the recipe (below)

Spiced Grape Spread

NOTE:  

You will be standing and stirring a lot

Bring your glass of wine

9 cups of washed grapes

1 cup of water OR 1 cup of red wine

5 cups of sugar

2 drops each of 

Cinnamon Essential Oil

Clove Essential Oil

Ginger Essential Oil

Place grapes and water or wine in a large pot

Bring to a boil

Constantly stir

After 15 min.

Add the sugar

Keep boiling

stir stir stir

for another 15 min

Take off the heat

stir for 5 min

As it begins to cool down

Strain through your cheesecloth

into another clean catch pot or bowl

Then

Add essential oils

stir for 5 min

Ladle or funnel into sterile jars

Place the lids on tight

Let them stand to cool

Once cool store in freezer

Keep the jars you want to eat in the fridge

Keep in mind...

this will be runnier than a pectin jam or firm jelly...

It's a spread.

YUM

Wash, rinse, repeat, boil and air dry to sterilize jars

Strain through cheesecloth or thin cotton

We ended up with 5 wonderful jars!

Patti Friday: Artist | Illustrator | Author | Wellness Community Member | Reporting from inside 'The Art Dept.' at the international 'Embassy of Ideas'