Daniel's cassava bread stand in the Kalinago Territory, Dominica
Cassava root, a little coconut, a tiny bit of sugar, mixed with a handful of water, shaped into the size and thickness of a frisbee and slapped on a 300-year-old chunk from a cast-iron sugar boiler to cook. SO YUMMY.
If you haven't been glued to it for the past two weeks, you should go read our Dominica posts at the Fiske Center blog!
In other news, it is ridiculously hot in Boston this week, and I still have to finish my taxes.