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serumforhair · 9 months

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49 TRADITIONAL INDIAN FOODS TO TASTE IN 2023

GET A TASTE OF TRADITIONAL INDIAN FOODS One of the best ways to get to know a cuisine is to practice making it yourself. Learn how to recreate the iconic flavors of Indian food at home with hands-on cooking classes led by world-class chefs. Explore the influence of history, geography and culture of Indian food and how Indian food names and ingredients reflect its regional cuisines.

With Indian cooking classes in the Bay Area, Indian cooking classes in NYC and other cooking classes near you, talented chefs will teach you traditional techniques for building depth of flavor and balancing the signature spices to craft authentic Indian food. If you can’t find a class in your area, discover the distinctive stories and spices of this iconic cuisine virtually with interactive online Indian cooking classes.

Prepare your own Indian food with virtual cooking classes

INDIAN BREADS As in many global cuisines, bread is a foundational element of Indian food. Although often similar in ingredients and appearance, different styles of bread popular throughout the Indian subcontinent are distinguished by distinct cooking techniques, textures or types of flours ranging from pillowy flatbreads or thin crêpes to stuffed dough or crisp puffs.

Integral to the Indian food experience, bread is eaten as an appetizer with various chutneys, dips or sauces as well as to accompany a snack or meal by soaking up the rich curries and gravies common to Indian food.

Naan The most widely recognized Indian bread is soft, bubbly naan. This unleavened flatbread can be baked or fried and frequently appears as an accompaniment at Indian restaurants in the United States and around the world. Traditionally, naan is cooked in a tandoor, a cylindrical clay or metal oven with a high cooking temperature. The signature bread is served plain or with butter, garlic and/or chilies.

Naan is a traditional Indian food

Chapati Chapati is an unleavened flatbread made of finely ground whole wheat flour mixed into dough with water and salt that is cooked on a tava, or flat skillet. This ancient style of bread gets its name from the Hindi word chapat, which means slap or flat. The word describes the traditional method of preparing the dough by wetting one’s palms and slapping the dough between them.

Chapati, known as roti in other parts of the world, is foundational to a number of other cuisines across Asia, the Middle East and the Caribbean.

Paratha Paratha is another style of unleavened, whole-wheat flatbread and a quintessential Indian food. Thicker and more substantial than naan or chapati, paratha is prepared by coating the dough with ghee (a type of clarified butter) or oil and folding repeatedly, similar to making puff pastry, using a lamination technique.

Paratha might also be layered or stuffed with other ingredients such as spiced vegetables, potatoes, lentils or paneer, a soft Indian cheese. Layered and stuffed paratha is finished with a shallow fry and often enjoyed for breakfast or as an afternoon snack.

flat, fried Indian bread known as paratha

Papadam Papadam is a thin, deep-fried bread traditionally made with black gram bean flour that is either fried or cooked in dry heat until crisp. Perhaps more similar to a chip or tortilla, papadams are often served with Indian food accompaniments like chutneys, raita (a creamy vegetable dip) or toppings such as lime pickle, chopped onions or chilies and eaten as an appetizer or alongside a meal.

INDIAN STREET FOODS

Street food is central to Indian food culture, with each region, state and city having its own delicacies and local favorites. Many regional Indian foods enjoyed along its bustling streets can be found across the country under different names or spellings. Most street foods are simple, filling dishes that are easy to make and eat on the go but are still rich with the bold flavors and aromas of fried dough, savory vegetables and toasted spices.

Samosas Arguably the most popular street food in India, samosas are fried or baked pastry pockets with a savory filling such as spiced potatoes, onions and peas. With origins dating back to around the 10th century, versions of samosas with different shapes and fillings can be found throughout Asia, Africa and the Middle East. The samosa has become an iconic Indian food recognized all around the world.

fried, triangular samosas with garnishes and sauce

Chaat Chaat actually refers to an entire category of Indian food popular throughout the country in street stalls and roadside stands. Combining aromatic spices and tangy sauces, chaat blends elements that are sweet, salty, crunchy, spicy and savory into one dish bursting with flavor and texture sensations. Although every chaat may look a little different, versions of this unique Indian food usually share a similar design.

Begin with a starchy base such as samosas, puffed rice or fried bread. Next, add lots of vegetables such as raw onion, boiled potatoes or chopped tomatoes. A sweet, spicy or tangy chutney is then poured over the vegetables followed by a dusting of chaat masala spice blend to give the chaat its signature flavor.

Finally, finish the chaat with a sprinkle of something crispy or fried such as fried potato bits, crunchy chickpeas or deep-fried noodles. Aloo chaat is a popular potato-based version of this Indian food to look for if you want to give chaat a try.

Pani Puri Pani puri is a unique Indian street food experience that goes by many names throughout the country depending on the region, but it is believed to have originated in the northeastern state of Bihar.

Enjoying pani puri is an interactive experience in which you use your thumb to poke a hole in one side of a round, hollow puri, a deep-fried crisp flatbread, which is then filled with a mixture of flavored water, chili powder, chaat masala, tamarind chutney, potatoes, chickpeas or onions — although spices and fillings vary across regions. Pop the entire puri in your mouth to experience an explosion of vibrant flavors and textures.

Bhelpuri Bhelpuri is a crunchy snack made of puffed rice served in the style of chaat. It combines sweet, sour and spicy flavors with contrasting textures from a variety of chutneys, vegetables and crunchy toppings.

Kachori Another popular deep-fried Indian food that goes by many names is kachori. Similar to an empanada, kachori are made with a dough of fine flour stuffed with lentils, beans, vegetables or onions and spices with rich gravy or bold chutney.

plump, fried Indian bread called kachori

Chole Bhature A typical Punjabi street food, chole bhature, also known as chana bhatura, consists of chickpeas (chana) in a spicy sauce served with puffed, fried bread similar to a puri. This simple dish is often enjoyed for breakfast, as a street food snack or a complete meal accompanied by onions, pickled vegetables or chutneys.

Matar Kulcha Another favorite street food from North India is matar kulcha. This simple snack consists of a soft flatbread served with spiced white pea gravy and is one of the most famous street foods in Delhi.

Matar kulcha is a famous street Indian food

Dosa Dosas are an icon of South Indian food, with a legacy dating back to ancient times. Made from fermented lentil and rice flour batter, the thin pancakes or crêpes are served hot and either folded in half or rolled like a wrap. They are usually eaten with chutney or sambar, a South Indian lentil and vegetable stew. Variations of dosa contain different combinations of fillings and sauces with regional varieties of dough ingredients and preparation methods.

Vada Pav Vada pav is a vegetarian street food dish native to the central state of Maharashtra, which is home to the city of Mumbai. The popular dish consists of a deep-fried potato dumpling inside a soft bread bun accompanied by chutneys and green chili peppers.

Vada pav, also called a Bombay Burger, was created in the mid-20th century as an affordable and nourishing dish for workers and holds an important place in the city’s culture and political history. World Vada Pav day is celebrated annually on August 23.

Vada pav is an Indian food also known as a Bombay burger

Misal Pav and Pav Bhaji The soft bread roll, or pav, is an important element in several Indian street food dishes, including misal pav and pav bhaji. These Maharashtrian street foods consist of a lentil or vegetable curry paired with a roll for dipping the savory, spiced gravies. Both dishes can be found with a wide variety of pairings and presentations.

Kathi Rolls Originally from Kolkata in the West Bengal state of India, kathi rolls began as a skewer-roasted kebab wrapped in paratha bread. Modern kathi rolls refer to practically any wrap with a filling folded in an Indian flatbread and containing ingredients such as eggs, chicken, mutton, chutney or chilies. The filled wrap is rolled up in paper for easy eating on the go.

three Indian kathi rolls on a plate with red and white sauces on the side

Frankie Similar to a kathi roll is the frankie, a street food wrap popular in Mumbai. Also called a Mumbai or Bombay Burrito, these hearty wraps are filled with fresh or cooked vegetables, spiced potatoes, chickpeas, pickled onions and sauces and then rolled in a soft, thin flatbread.

INDIAN APPETIZERS Sometimes overlapping with snacks and street foods, Indian appetizers start the meal with tantalizing spices, contrasting textures and a nod to the diverse cultural influences and legendary creations that make up this unique segment of Indian cuisine.

Pakora Pakora, also known as bhaji among other names, are spiced vegetable fritters deep-fried and eaten as a snack, street food or appetizer. These crispy fritters are often accompanied by tamarind sauce, chutney or raita and are a popular food at Indian weddings.

Pakoras are an Indian food that are deep fried vegetables

Gobi Manchurian Gobi Manchurian is an Indo-Chinese appetizer commonly found on menus at Indian restaurants at home and abroad. The word gobi in Hindi means cauliflower, while Manchurian refers to the Chinese style of cooking adapted to create the signature sweet and sour sauce as it made its way into the Indian subcontinent — especially in the West around cities like Kolkata.

This popular appetizer of deep-fried cauliflower drenched in spicy, sticky sauce is a classic vegetarian dish that represents this particular style of Indian food.

Chicken 65 Although its origins remain awash with myths, the renowned Chicken 65 is well established as the invention of A.M. Buhari, named for the year of its creation in 1965. The spicy, deep-fried chicken dish appeared on the menu of the Buhari Hotel in the state of Tamil Nadu. The menu later added versions of the dish called Chicken 78, Chicken 82 and Chicken 90, some of which are still served at the historic hotel today.

a bowl of chicken 65, a deep fried red chicken

Momos Momos are steamed dumplings hailing from Eastern India and areas of China, Tibet and Nepal. These hearty dumplings are typically filled with minced meat or tofu with vegetables and served with spicy chutney or a clear noodle soup called thukpa.

Sambar The South Indian lentil-based vegetable stew, sambar, is often cooked with pigeon peas and tamarind broth. The dish is often enjoyed with rice, dosa or idli, a type of savory rice cake made by steaming a fermented batter of rice and lentils.

a bowl of sambar next to idli, savory rice cakes

Medu Vada Medu vada is a savory fried snack typically made of spiced black lentils in the shape of a small doughnut. This Indian food is soft on the inside with a crispy exterior and is generally eaten for breakfast or as a starter in South India, although it can be found across the country. Medu vada is often served with sambar and coconut chutney.

INDIAN DISHES Cooking styles and techniques for preparing Indian food vary greatly amongst the Northern, Western, Eastern and Southern regions of the country. The result of history, geography and migration, each region has signature styles and dishes that differentiate these unique types of Indian food from one another.

Northern Indian food can be identified by its use of dairy products like yogurt, ghee and paneer, fried snacks such as samosas, rich stews and curries and cooking in tandoors. Western Indian food is largely influenced by geography, with the Goa area drawing from its historic connections to Portugal, the Gujarat region being prominently vegetarian with a strong Chinese influence, and the state of Maharashtra relying on the sea, with fish and seafood curries cooked in coconut milk.

Indian food ingredients vary depending on geography via Canva Eastern India is known for its desserts and influence from Tibetan and Nepali cuisines, while Southern Indian food is very diverse with bright curries and tangy sauces as well as the iconic dosa and South Indian thali. Northern Indian food is the style of Indian food most commonly found in Indian restaurants outside of the country, though other regional styles are beginning to gain international recognition.

When deciphering the names of Indian food dishes, keep in mind that masala means a blend of spices, and curry refers to a spiced sauce usually named to reflect the main ingredients such as aloo (potato), dal (lentil), chana (chickpea) or saag (spinach).

Tandoori An iconic food from India, dishes labeled tandoori are typically breads or meats that have been seasoned and cooked at high temperatures in a tandoor oven. Tandoori chicken is probably the most well-known dish of this style. It consists of chunks of chicken marinated in spiced yogurt and available in a variety of heat levels.

Tandoori chicken on a platter with fresh vegetables

Tikka Masala You might be interested to learn that the iconic chicken tikka masala, one of the most popular Indian dishes, did not originate in India, but is believed to have been popularized by Indian cooks living in Great Britain drawing inspiration from butter chicken. This widely recognized dish usually features roasted and marinated boneless chicken in a creamy, bright orange, tomato-based curry made with coconut milk and a blend of spices.

Butter Chicken Traditionally known as murgh makhani, butter chicken is a luscious dish originating in the 1950s in Northern India. Marinated chicken is cooked in a tandoor before being served in a rich, spiced tomato and butter sauce. Vegetarian versions of this dish can also be found on Indian restaurant menus with paneer instead of chicken.

Some Indian food, such as butter chicken, goes by other names

Korma Korma is a style of curry that is creamy and fragrant, with meat or vegetables braised in a mixture of coconut milk, yogurt, spices and often almonds or cashews. Navratan korma is a vegetarian korma made with either vegetables or paneer.

Malai Kofta This North Indian comfort food is made with kofta, fried potato-paneer dumplings, served in a rich, creamy sauce. The dumplings can come in a variety of sizes with either a lightly colored cream sauce or a spicier orange curry with tomatoes and red chilies.

Indian dumplings, malai kofta, in a red sauce

Vindaloo The notoriously spicy vindaloo curry originated in the Goa region of India, drawing from a Portuguese dish of garlic-marinated pork. Traditionally made with pork marinated in vinegar and garlic, this fiery Indian food can be made with meat or prepared vegetarian, but it always includes lots of spices and hot chilies.

Rogan Josh This aromatic curried meat dish from Kashmir, in the far north of India, traditionally features braised lamb, mutton or goat along with warm spices and bold Kashmiri chilies. To develop its rich, signature color, rogan josh should be stewed low and slow to ensure tender meat and an intense depth of flavor.

Karaikudi Curry Karaikudi curry, also known as Chettinad curry, is a unique South Indian food often prepared with mutton and grated coconut, although it can be made with chicken, fish, paneer or vegetables as well. The distinct use of coconut, chilies and freshly ground spices in the Tamil Nadu region gives this South Indian food its signature heat and depth of flavor.

Saag Saag sets itself apart from other Indian food dishes by eschewing the bright oranges and reds of many Indian curries for a deep, distinctive green provided by its signature ingredient: spinach. Other leafy green vegetables such as fenugreek, mustard greens, collard greens or dill help round out the flavor of the dish. As with other styles of curry, popular versions of saag are made with meat, fish or vegetarian paneer.

a bowl of vibrant green saag with a side of roti

Dal Tadka Dal tadka is a cozy Indian food made of hearty lentils tempered in ghee or oil and spices. The comforting simplicity of dal tadka makes it one of the most popular Indian dishes. With a largely vegetarian population, Indian food incorporates many legumes such as lentils and chickpeas as a source of protein and nutrients, making dishes like these Indian food staples.

Chana Masala This iconic Indian food is a North Indian curry dish made with white chickpeas simmered in a spiced tomato and onion gravy. This vegetarian dish is commonly enjoyed on its own or soaked up by rice or naan. Dry versions of chana masala (without gravy) are also eaten as a snack or street food.

Chana masala is a popular vegetarian Indian food made with chickpeas

Aloo Gobi Aloo gobi is a simple Indian food of spiced potatoes and cauliflower. This everyday dish can be found in a variety of styles from dry to curried, with each family and restaurant having its own recipe for the vegetarian staple.

Biryani Biryani is a classic Indian dish popularized by Muslim communities across India. It is similar to Persian pilaf or pulao. The spiced rice dish can be found with many variations, though generally, it consists of meat, fish and/or vegetables and rice cooked separately before being layered and cooked together so that the gravy can be absorbed into the rice.

Regional and seasonal versions of this traditional Indian food may include rich or sweet ingredients such as nuts or fruit and may be accompanied by a selection of chutneys, raita, pickles or salad.

This staple Indian food has roots across many cultures, with dozens of cuisines from South Africa to the Philippines sharing a version of the mixed rice dish.

a platter of fish biryani, an Indian rice-based dish

Kadai Chicken A kadai is a deep, rounded vessel for cooking Indian food. It is similar to a wok with two looped handles for easy transport. To make this North Indian food, marinated chicken is cooked in the kadai with onions, tomatoes, bell peppers and spices, then finished with fresh cream.

Thali Thali refers more to a style of eating than a particular Indian food, but it holds an important place in traditional Indian cuisine. A thali is a round platter used to serve food in South Asia and the Caribbean. It is also the name for an Indian-style meal made up of a variety of dishes served together, sometimes designated for ceremonial purposes.

The idea behind thali is to present all of the six different flavors together on one single plate: sweet, salty, bitter, sour, astringent and spicy. According to Indian food customs, a meal should balance all six flavors. Thali dishes vary across regions and are usually served in small bowls on a tray or banana leaf. Typical dishes might include rice, dal, vegetables, roti, yogurt, chutney or pickles, and something sweet.

Indian thali platter with a variety of dishes ranged around rice INDIAN DESSERTS An exploration of Indian food would not be complete without a selection of signature sweets and desserts.

Gajar Ka Halwa Like so many Indian foods, halwa draws inspiration from the nation’s history and neighboring cuisines, with several varieties found across the country. Gajar ka halwa is a simple dessert made from grated carrots simmered in milk and cardamom before being fried in ghee and sugar and garnished with dried fruit. This colorful dessert is often enjoyed during both Hindu and Muslim festivals throughout India.

Kulfi Sometimes called traditional Indian ice cream, kulfi is a frozen dairy dessert that comes in a variety of flavors. The dense, creamy custard is slow to melt in the Indian heat and comes in flavors ranging from saffron and mango to vanilla and rose.

Desserts such as kulfi ice cream are a common Indian food

Kheer When it comes to dessert, Indian food is well known for its variety of sweetened milk puddings, with kheer being perhaps the most beloved among them. Kheer is made by boiling rice with milk and sugar. It is then garnished with coconut, saffron, cardamom, dried fruits and nuts.

Gulab Jamun Gulab jamun is a classic Indian dessert made from deep-fried milk solids, or khoya, which is milk that has been reduced to the consistency of a soft dough. The fried balls are soaked in a sweet syrup flavored with cardamom and rose water and sometimes garnished with almonds or cashews. This syrupy sweet Indian food is a popular dessert for festivals, birthdays and major celebrations.

fried balls of syrupy sweet condensed milk dough

Ras Malai Ras Malai is a famous Indian food from West Bengal often attributed to the renowned Bengali confectioner, Krishna Chandra Das from Kolkata. This dessert consists of creamy flattened dough balls made of Indian cottage cheese soaked in a thick, sweetened condensed milk. The dish is typically flavored with cardamom or rose water and finished with saffron, almonds or pistachios.

Barfi The base of this sweet Indian food is made up of just two ingredients: milk powder and sugar. The ingredients are cooked down until the mixture solidifies into a dense treat that can be cut into shapes and flavored or decorated with fruits, spices or rose water. Popular flavorings include cardamom, coconut, pistachio and mango.

squares of yellow Indian barfi candy with pink tops via Canva

Mysore Pak A popular treat from South India, Mysore pak is a traditional dessert made with gram flour, sugar and lots of ghee. It is similar to a dense, buttery cookie, but with a signature porous texture. This unique Indian food, said to have been created to impress the Maharaja of Mysore, is often shared at weddings, baby showers and other festivals and celebrations.

INDIAN DRINKS Some of the must-try Indian foods are not foods at all, but instead beverages. From cool and creamy fruit drinks to warm, spiced tea, classic Indian drinks are the perfect complement to traditional Indian dishes.

Lassi This refreshing beverage is the perfect addition to a spicy Indian meal. The creamy, yogurt-based lassi, often blended with fruit such as mango, banana or strawberry, is a delicately sweet and tangy way to cool down on a hot day.

Lassi is the perfect drink to go with Indian food

Masala Chaas Also known as spiced buttermilk, masala chaas is the halfway point between a lassi and masala chai with its unique blend of creamy dairy and a bite of spice. This cooling, yogurt-based beverage is mildly spicy with green chilies, ginger and black peppercorns and a refreshing, minty finish.

Masala Chai Possibly the best known Indian beverage is a hot masala chai. Tea is beloved across India, with one of the most popular being this distinctive black tea mixed with Indian herbs and spices such as cardamom, cinnamon, cloves, ginger and black peppercorns. This spiced tea blend is mixed with milk to make a warm, creamy cup of classic masala chai.

a cup of warm spiced masala chai via Canva

Jal jeera Jal jeera is a popular summer drink similar to lemonade. Bright green in color, jal jeera is flavored with a spice blend known as jaljira powder, which consists of cumin, ginger, black pepper, mint, black salt, fruit powder such as mango or citrus, and chili or hot pepper powder. Jaljira is an ancient blend originating along the banks of the Ganges river and is said to have medicinal properties that aid digestion and cooling.

Aam Panna Another drink known for its cooling properties is aam panna. This refreshing, chilled beverage is made from unripe mangoes, spices and mint leaves that give it a yellow or light green color. The ingredients in this sour, thirst quenching drink have been known to help prevent loss of nutrients and excessive sweating in the intense summer heat. They also serve as a tonic against upset stomach and other ailments.

Aam panna is a sour sweet drink that goes well with spicy Indian food INDIAN SPICES An essential element of traditional Indian dishes that set them apart from other cuisines is the adept use of a wide variety of Indian spices and aromatics. The seven fundamental spices of Indian food include cardamom, cumin, clove, turmeric, coriander, cinnamon and fenugreek, although many more commonly appear throughout the diverse range of classic Indian dishes.

Types of Indian food from different regions utilize herbs and spices in unique ways that distinguish them from other areas of the country. While some spices such as garlic, ginger, cinnamon, nutmeg and black pepper are generally familiar in the West, the delicately balanced blends of regional spices are what give Indian food its distinct depth of flavor.

Common spices of India include:

Turmeric: a brightly golden-hued spice known for its warm, peppery notes and earthy undertone. Ginger: sweet, warm and spicy with earthy citrus notes. Garlic: a strong aromatic related to onions with a sharp spiciness and sulfuric undertones. Sometimes chopped or made into a paste. Cloves of garlic may also be fire-roasted. Cumin: an earthy, warm and aromatic member of the parsley family that can be used ground or as whole seeds. Widely used in Indian food and spice blends. Cardamom: both green and black cardamom have a strong fragrance and are commonly used in Indian food. Black cardamom has a smoky aroma with a cooling sensation similar to mint. Saffron: crimson threads from the Crocus sativus flower with notes of metallic honey and grass or hay. Imparts a rich, yellow hue. Coriander: imparts a tart, citrus or nutty taste sometimes interpreted as reminiscent of dish soap. Fresh coriander is often used for garnish on a wide variety of popular Indian dishes. Also known as cilantro, both the dried seeds and fresh leaves are used in Indian food. Garam Masala: a blend of ground spices widely used across Indian cuisines, with ingredients differing according to region. Usually consists of coriander, cumin, cardamom, cloves, black pepper, cinnamon and nutmeg, among other common Indian spices, adding warmth and sweetness as well as floral notes and a touch of heat to classic Indian dishes. Asafoetida: a pungent, gum-like substance exuded from the tap root of perennial herbs in the celery family. Enhances savory flavors in vegetarian dishes and helps balance flavors in popular Indian dishes such as rogan josh. Fenugreek: can be used as an herb, spice or vegetable and has a distinctive maple syrup scent, with a wide range of applications across Indian cuisines. Tej Patta: also known as Indian bay leaves, with a strong aroma reminiscent of cinnamon and clove. Fennel: used across different types of Indian food from Kashmiri to Bengali, with a strong anise aroma similar to licorice. Sometimes used as a breath freshener. Star Anise: used to prepare traditional Indian dishes such as biryani and masala chai, with a strong anise aroma. Nutmeg/Mace: pungent aroma with a warm, slightly sweet taste. Mace is made from the reddish covering of the nutmeg seed and is similar, but more delicate in flavor. Clove: highly aromatic spice of the evergreen family often paired with other warm spices such as cinnamon, nutmeg and star anise to lend flavor to curries, marinades or desserts. Carom: also known as ajwain, highly fragrant with a scent similar to thyme with bitter notes reminiscent of oregano and anise with earthy, minty undertones. Mustard Seed: commonly added to spicy fish dishes and Indian pickles, with a robust, tangy flavor and aroma. Indian Red Chilies: varieties can be used fresh or dried, whole or ground into a powder to amplify the heat level in traditional Indian foods such as curries, pickles and chutneys. Curry Leaves: widely used in South and West Indian cooking, with a pungent, bitter flavor similar to asafoetida with undernotes of citrus leaves and lemongrass. Mint: an aromatic herb used in Indian food and drinks with a distinct fragrance and cooling sensation. dishes of many Indian spices of all different colors and textures

#food photography #foodie #food

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itsmani · 1 year

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Chapter 6 Fieldwork

On my father’s side, my family has lived in America since the time of slavery. In fact, a lot of my family members on his side are still living in many different states within the south. From Georgia to Alabama and everywhere in between. On my mother’s side however, she is a first generation American. Both of her parents met in the city of Belize, which is ironically located in the country of Belize. Belize is a country located in Central America bordered by Mexico, Guatemala and the Caribbean Sea.

My grandparents left the country of Belize when they were around 17-18 years old. Therefore, they’ve lived in the United States for about 55 years, this is crazy to fathom because I can’t imagine packing up and leaving a country at my age. I also am privileged enough to not feel the need to leave the country I currently reside in. They then proceeded to have my mother in Brooklyn, New York in the year 1975. We’ve been here ever since. However, I still have so many family members that reside in Belize, who I have yet to meet. Like my great grandmother for example who is currently 88 years old. As for my grandparents who went from living in Belize to living in the states, I’d say they’ve adapted pretty well. They live their day to day lives just like any regular American. However, their culture is something they carry on them like house keys. Both of my grandparents still have their Belizean accent despite living here for over two centuries. They also, especially my grandmother, love to cook popular foods from their country. In fact there’s a food called fry jack, similar to what’s known as bake in other caribbean countries, and every time she visits my house, she makes it.

My grandfather is bald but has one dreadlock at the back of his head with beads to represent his culture. The accent, the food, the hair, the stories, are all ways that my Belizean roots stay connected. On my father’s side, American Nationalism is definitely a huge part of who they are because this is really all they know. Unfortunately, there’s also a lot of family members I have yet to meet on my dad’s side being that I live in New York City and they’re mostly still residing down south. Specifically where I live in NYC is a melting pot of many different cultures and ethnicities so honestly, I’ve been exposed to a lot of it, and consequently this in itself is a huge part of my identity. I grew up on a block filled with many different Caribbean cultures, different from my own Belizean background but also similar in so many ways.

This fieldwork only strengthened my desire to want to travel to Belize. I’ve never been anywhere outside of The United States and I’d love to know more about my family members there and how they live their lives daily. Sometimes living in America, people forget that life exists outside of this one country. I do not want to be one of those people.

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amateurd18 · 1 year

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Hii Ami!! Secret Santa here!! Hope your Monday treated you well for the start of your week!!✨

That’s so valid!! Sometimes, all it truly takes is taking the canon complicit storyline and turning it on its head to make it into something new!! Is there a specific trope you like to read? I really like reading things that have a lot of fluff, but I can also appreciate a good angsty fic!! I tend to lead more into one-shots rather than chaptered fics only because it’s hard for me to really get immersed into the storyline if it runs on for too long, if that made any sense!! 😅 doesn’t mean I don’t read them from time to time!!

Someone else who loves art!!? Icon!! Love that for you!! I really love art as well!! I haven’t really experienced much when it comes to digital art; I tend to stick more to traditional mediums like painting/drawing and the occasional 3D pierce!! What do you like to create the most? I tend to gain inspiration from the 1d boys in the sense that I really like drawing them in portrait style lately, if that makes any sense!! I remember being in high school and creating art pieces with lyrics from different songs associated with them!! I had those all over my walls that ranged from 1d lyrics to fall out boy to panic at the disco and much more lol. Good times.

I can agree with you that Niall/Louis have the sounds that I like out of the other boys, doesn’t mean I don’t appreciate their other sounds as well!! I totally understand having an appreciation for the pop-rock genre!! It slaps!!

Speed Round Questions!! Fav. Food/Cuisine? That’s a tough one!! My family is from Puerto Rico, so I have an appreciation for that Caribbean style of cooking!! I love all things rice, so I would probably say that!! My grandmother makes the best pot of rice and beans!! I would probably have that as my last meal if I could!! Spotify Artist? Since I do not have Spotify, my Apple Music top artist is a little embarrassing to say. If you know the band Big Time Rush!! I didn’t realize just how much I listened to them this year since it was their comeback tour!! I grew up listening to their music and watching their tv show that I guess the feeling of nostalgia that was associated with their music just took over me without really realizing it lol. It surly did surprise me!! Christmas? I do celebrate Christmas, to an extent!! Not necessarily in the religious way, but I do participate in the gift-giving aspect of the holiday!! I like getting my friends/family gifts to show my appreciation for them more than I like to receive them! I stopped asking for gifts on Christmas around the time I finished high school. Never really asked for much since I can afford to get it for myself!! Do you celebrate any particular holiday? Also, do you have a favorite place you have ever visited, whether that be on vacation or just as a tourist? 🎄✨

Hii! Omg i do remember big time rush. I wasn't ever a fan personally, but i remember hearing about them. Didn't they first kick off their careers like a yearish before 1D?

Also, i love the gift exchange and chilling with family aspects of festivals, they're so much fun. I'm Hindu, so i don't celebrate Christmas per say (i just do secret Santas with my friends because gifts). My fav festival would probably be Diwali. Though the vibes between that and Christmas are very similar. Everyone decorates houses, you hang out with your fam, eat good food, and get gifts.

Ooh i don't know if i have a favourite place as such, but some places I've really liked are...drumroll for cliches....nyc and Disneyland and universal studios. Do you have a favourite place? Also, any touristy things you've done which you've thoroughly enjoyed? Xx

#anon asks #secret santa #holiday pals

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paulwaynenyc28 · 7 years

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#kitchen #foodie #jamaican #jamaica #cooking #kitchen #reggae #music #nyc #atlanta #culture #africa #caribbean #afro #peace #love......prepping curried goat’

#peace #nyc #foodie #afro #reggae #music #cooking #africa #love #culture #kitchen #jamaican #caribbean #jamaica #atlanta

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jongomez98 · 3 years

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Disruption of Culture

The last major standpoint that will be said is the great disruption of culture that comes with migration to the US. As a young boy I remember taking a trip to Dominican Republic and enjoying the natural scenery and authentic Dominican food. The atmosphere provided by the seemingly more natural lifestyle added an appreciation to my heritage as well as a deeper understanding of how my grandparents lived. As aforementioned in my last post, food is a very easy means to associate loosely and interact with a person’s culture. When coming to the US, food is made at a faster pace and met with different standards as food is considered safer and cleaner as opposed to small islands in the Caribbean. But there are natural processes such as generational cooking recipes that may seem outdated due to technology, but impact the way food tastes. This is just one of the many ways that disruption of one's culture can occur and is very prevalent when considering that many migrants have a hard time adapting, especially in a robust city such as NYC. The interview that took place was between my grandmother who was originally from Puerto Rico and came over here when she was in her early twenties. She spoke in Spanish so I will be translating the interview into English; CG(me), DC(Grandmother).

CG: So grandma, how did you feel when you first came to the US

DC: I remember how pretty the city was when I first got here, and also a sense of alienation as I felt truly far from home for the first time in my entire life.

CG: What were some of the things that you noticed about NYC?

DC: The first thing I noticed was that there were very few trees, there were huge buildings everywhere I looked and so many people everywhere. It was full of life though, the people themselves seemed like they were rushing somewhere while going about their day.

CG: was the fast paced life something that was easy to adapt to?

DC: It was extremely difficult at first especially when trying to get a job, it was completely different to living on the Island, everything was high paced and high energy, I was overwhelmed at times trying to keep up. But eventually I learned the climate of NYC and once I learned how to tell which train went in what direction I became a real New Yorker (laughs).

CG: When you first arrived, where did you live?

DC: When I first moved here, I stayed with a friend in Washington Heights, there were a lot of immigrants who had just moved too. Most of them couldn’t afford the rent in Manhattan so they all moved to either the Bronx or to parts of Queens. I moved to Bushwick in the 1980's, when I had your mother. It was a cozy tight knit community that was a mixture of Hispanic and other minorities.

CG: Can you tell me more about what it was like in Bushwick raising kids?

DC: It was pretty difficult as I relied heavily on my kids to translate a lot of the conversations, as the primary language was English. It was hard to give up my Spanish and adapt to English because no one ever taught me past my high school education. The community itself was filled with a lot of Hispanics who only spoke in Spanish as well, so it wasn’t always too difficult to find someone who spoke Spanish. The area was a lot more dangerous and there was an unwelcoming atmosphere surrounding the community to outsiders. A lot of the public places were either run down or vandalized to keep outsiders away.

CG: When you say outsiders what kind of people are you referring to?

DC: You know who I mean, young white couples and people who came from wealth, the community was very poor so it was very easy to come and buy property in the area, it was underdeveloped and the upper class saw an opportunity to convert the area. By the time I was ready to leave to another apartment in the early 2000s the area began to change.

CG: What changes did you notice?

DC: The first things that I immediately noticed were the rebuilding of a lot of public spaces, such as parks and modifying spaces that were lovely damaged, such as sidewalks and crosswalks that were rundown. But generally it was good for the community as it made the community appear to be clean. People of the community noticed these changes and others retaliated by continuing to vandalize public spaces, through graffiti and intentionally dumping trash. Crime rates also went up to dissuade people from moving in by making the area seemingly more dangerous than before.

CG: Why do you think people didn’t welcome these new changes?

DC: People obviously don’t welcome change, especially in a community with mostly poor residents, they feel as though having a nice area means higher rent and cost of living. In order to counter this they create unnecessary turmoil.

CG: Is there anything else you want to mention in regards to disruption of culture within the area?

DC: It's clear to see that through these niceties there were big changes that were brewing, and the community retaliation was a warning for these outsiders. Now that the community itself has changed, it's no wonder why those people fought so hard to preserve the organic sense of belonging within the community. Everyone used to be friends with their neighbors and kids would often run around together and play on the sidewalks and sit on stoops having a laugh. It's sad to see that this culture no longer exists within this community with new renovations of old buildings getting rid of the simplicity of older times. Now with all the rent skyrocketing, the people I used to be friends with have either been forced out or are struggling to survive now.

This interview that I had with my grandma highlights some of the organic culture that was formed by a melting pot of culture and as it has been gentrified more and more it seems that the culture has been discarded in place of more modern and formal life. The community still holds certain traditions, but the culture that once used to be is no longer here. After immigrating to this country in pursuit of a better life, it's sad that a place my grandma had made her second home has been uprooted in an effort to make a more desirable community to gentrifiers. Below is a picture of me and my grandma.

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pixiegal · 4 years

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Derek Poe for @sojusimmer’s Olivia

26 | Graphic Designer | Del Sol Valley | 180 cm | Creative, Perfectionist, Loves Outdoors

Can you tell I’m indecisive as fuck because I couldn’t choose one picture?

Hailing from Oasis Springs, Derek has spent the better part of his life under the desert sun, trying to keep his rascal of a younger brother in check. They would spend days hiking the valleys and creeks around the small town, often reminiscing on their future: moving from the hellhole that was Oasis Springs and into new, better life somewhere big and vast. Derek made it. His brother did not.

The cancer that took him had been so rapid and aggressive even the doctors had been alarmed. And just like that, the one thing that anchored Derek had been lost. His parents had grown more distant than ever, leaving Derek afloat with nothing else to ground him. He moved to Del Sol Valley to live with his uncle at 16, eager move away and, maybe, for a softer beginning.

And for a time, it was. Derek, eager to please, was the golden boy: excelled in his studies, maintained a tight circle of friends, was accepted into the School of Visual Arts in NYC, nice and polite. On the surface, life was good. Truthfully, though, Derek had been living in a continuous haze that would continue well into his college years: party after party, faceless bodies in dark nights, sweet words and empty sentences - always tender, always almost present, he treated his partners with the utmost care and devotion. Even if for a night.

Recently, though, Derek’s been sobering up upon finding his footing in the world. He’s more relaxed and outgoing and although his genuine smiles are rare, they can light up the entire room. He wants to actually be present for someone (and he knows he can). It’s a new chapter, after all.

Some facts about Derek:

His favorite color is blue.

Makes an awesome sushi thanks to his college roommate’s extremely high standards. He’s a terrible cook tho

Does have an awesome alcohol stash.

Will listen to pretty much anything, but he loves classic rock. Mostly listens to film soundtracks while working. He can recite the entirety of Pirates of the Caribbean by the music alone.

Works way better when sitting outside than in a cold office.

Specializes in real time visuals for music shows and parties. Has recently spent a few months in Tokyo and Seoul while setting some new connections for his studio.

Would laugh at your joke, no matter how bad it is. Always laughs at his own lame jokes, and a sucker for rom-coms - wait, what?

Got the disheveled prepster look going for him - letting go of soft blazers and unbuttoned shirts would be hard. But he really is sweet, once you get to know him.

He might not express it, but he feels very strongly. Pay attention to his actions, not his words. A total giver, never a taker, as his friends would tell you. Derek denies this with all his might. He’s also the cuddly type. He denies that, too.

Has had one serious relationship that ended badly when he was 21 (turns out she was cheating), but other than that he’s had a string of friends with benefits (surprisingly, he keeps in touch with most of them).

Hope you like him, love! <3

#sojusimentry #sojusimmer #ts4 #sims 4 #simblr

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705beats · 5 years

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This is getting old now😥😥😥...Got something cooking still 😝😝😝😝😝😛😛😛 Enjoy for now...Link in Bio 🙌🏽🙌🏽🙌🏽 . . . . . #africa #dancer #rap #music #rnb #soca #hiphop #fashion #jamaica #caribbean #africanmusic #dancing #afrobeat #afro #party #dancehall #shakushaku #chopdaily #afrobeats #love #afrohouse #ghana #afrodance #nyc #reggae #nigeria #dj #dance #london #trap https://www.instagram.com/p/Bx4tL0fn5Iq/?igshid=1bmxe4280n4nk

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djstumppinz · 5 years

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ilikeyourteeshirt · 5 years

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springtime/birthday musings

its the eve of the start of my 35th year. ive come around to the number 34. i was really vibing on the 3′s in 33. but maybe 3+4 isn’t so unlucky. its prime, after all. im sitting in my apartment. i have an apartment. im here alone save for the two presumably sleeping airbnb tenants who are in the guest bedroom. i’ve moved to rockville, maryland, about 8 and a half miles from the house where i grew up and exactly 7 miles from the little pizzeria that im currently managing. what a turnaround from....where were the last time i posted? we saw a few teeshirts (lets face it, the real star of this medium), delayed notes on the lumdsen, a mediocre pub i visited in new zealand, and then two summers ago in portland.

well, a quick catchup: i spent the rest of said summer hanging out in oregon and northern california --> a few weeks gallivanting with friends in LA --> nyc for a wedding and a subsequent month and a half in nyc working a dream job at vinnie’s pizzeria and raging hard. i went after that on a caribbean cruise with my family to bury my grandmother(’s ashes) at sea. and then accepted a position at inferno pizzeria napoletana in darnestown, maryland, a literal soccer ball kick’s length from where i went to high school.

there’s a lot to be told in all of that, but lets start with the wine i’m drinking right now. a beautiful argentinian malbec. its soft, light and smooth. very evenly balanced. delightfully dry.

i’ve learned a lot about wine in the time ive spent back at inferno (having worked there for 6 months, from about when it opened in nov 2015). i counter people who say i know everything about wine, telling them i know a lot specifically about the wines (and beers) on our list. which is basically true, though i’ve acquired a certain amount of all around knowledge. i’m pleased with my gains as a manager of this beverage list. of anything i’ve learned about wine/beer/food, though, the most important is that if you like it, its good. and if you don’t, its no good.

managing this small, neighborhood, classy/casual, upscale food being served by staff in soccer jerseys kinda joint, my love of hospitality has been reinforced, my seemingly innate barrier against self doubt has been questioned and i’ve stayed in one place, dedicated majorly to one job for 1.5 years. life is strange.

in doing this, i’ve really recognized the importance of food. for one, from a point of personal appreciation. what else other than food? it is nourishment, it is medicine, it is comfort. it is a call to action for thoughtful time spent in preparing and purposeful time spent with oneself or with others in enjoyment and intimacy. from any kitchen or table in the world, cooking and dining can offer a glimpse ino the full scope of the human spectrum.

i also look at my chosen course of professional endeavor, dealing in food . im good great at hospitality. i’ve always been drawn to it, from bikes to boats and beyond. i’ve wandered around and seen how little one actually needs to survive. we need food, though. for sure. its one of the only true essentials. yet, its growth is often unseen, the ease with which we transport it numbs us to the true cost of its availability and only a tiny sliver of the people working to prepare it are glorified for their efforts. take a server, for example. everyone wants to go out to dinner but service staff are often underpaid, undervalued and straight up mistreated. the job is seen as second class and an option someone takes out of necessity.

for the absolute record, myself and my staff are not underpaid. we are not undervalued and anyone who cares to mistreat us (which does not happen often) is served what they deserve. not like we’re spitting in their food....but we don’t shy from shaming someone for their callousness.

i’ve deliberately selected this work. will it be my path forever? time will tell. but i see food service as absolutely necessary and valid. i get pleasure from welcoming my guests, some of whom ive gotten to know well. i take pride in serving the food, knowing where its come from and the care with which it was prepared. a $26 truffle laden personal sized pizza might not be an essential. but people gotta eat, so they might as well eat well.

that is the core tenet of my work but also the lions share of my play. i’ve been doing a lot of eating and drinking around the burgeoning food scene of this politically charged village.

i’m hoping to spend more time here lauding you with tales of my culinary escapades.

for now, i’ll keep sipping this wine. its pairing marvelously with my mother’s homemade carrot cake that she makes every year for my birthday.

cheers

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cybermoonmoon · 2 years

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“...we just were”

We all start somewhere. See above our extended family home on East 127th Street Harlem. House on left. This in 1950 more or less. The house shared by my Aunt Sybil aunt Agnes, and my Ma Carmen. My Aunt Agnes, and my Ma lived there till they bought their own homes later in the later 50’s. Aunt Sybil, and her family stayed till the early 1960′s.

Back then even as new immigrants do now. One house is brought, and the extended family moves in. Mom, and dad lived on the second floor. I’m told I was nearly born there. No plaque as yet. My Uncle Clyde…designated maternity driver. His car a ‘49 Ford nearly didn’t start, but he got us there.

We stayed close as we all grew up. The families visited near every week. Tho' we lived in far parts of town. One moment I’m digging holes in the back yard when Dad yanks me up into the old Buick. Then I’m digging holes in my aunt’s yard. Only now with my cousins.

We were always taking in relatives as they came through NYC from the Islands. I remember folks just showing up and staying for a while. This in all of the family houses. Like grandma taught. Always cook for more. Ma did, and often. ...a good thing too. This as cousins’ friends of family connections of affection passed though. As kids we thought this was normal. Folks just came and were family or treated as family.

History is hard to see when it rings the doorbell bell. When it’s that close. We were witnessing part of the Second Great Migration North. The first from the Deep American South this from the Caribbean Islands.

Our folks never explained details to us. As kids were on our own to figure connections, and meanings. I just remember a happy blur amongst sister brother cousins’ friends and friends of friends. That we all belonged together was unquestioned. We were family. We just were.

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sherry9492 · 7 years

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Dinner, beef low mein, best low mein I ever made ☺️ so delicious Better than my local Chinese spot! #dinner#tonight#beef#low#mein#better#than#Chinese#take#out#bowl#chopsticks#yummy#chef#cook#homecooks#trini#queens#nyc#ny#caribbean#cooks#❤️❤️ (at Simple fusions)

#❤️❤️#chef #out #yummy #beef #bowl #better #ny #low #nyc #take #tonight #mein #trini #cook #caribbean #than #queens #homecooks #cooks #chinese #dinner #chopsticks

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singledadhamilton · 6 years

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Storytime: The Scissors Incident Part 1

John POV

Part 1

It’s storytime!!!

Hello, you adorable and lovable fans whereas every Saturdays or Tuesdays (Williams forgot to mention that part) where one of us Hamilton kids will tell you a story from our childhood. They’re the craziest, funniest, and scariest event that ever happens in our lives for the past ten years. But pfft, this is known as from my family especially our family known as the scissors incident as it was something very unexpected and so yeah. This is a going a two-part story which yall needs how the event lead Let’s get on with this story.

This event took around when Philip, Angie, AJ, and James were about 12 ten years old and us which meant practically me, Williams, Eliza, and PJ was about 8 or 9 years old. I think us younger quadruplet were about 9 since we were only about 2 1/2 years apart. But anyway not relevant to the first part of the story...during the time between what ....the incident occurs to our mom and dad. Well, dad has already been a single dad for almost a year at that time and we were returning to New York after leaving Nevis that we live over there for 3 years. FYI: We move to Nevis after month from the trick or treat incident. It was kind of hard for us to accept the fact to that we’re leaving Nevis since that became our true home despite being born and raised in NYC for the first years in our childhood but they never remind us such happy memories. My dad went through a harsh heartbreak because of my mother and soon my dad becomes a single dad to eight kids for the past ten years. So, after the incident, my dad immediately packed all our stuff up, sold all the items we didn’t need and got everything packed in order to live in Nevis. Turns out that my Uncle James whom my father assume perish in the hurricane many years ago. After telling him what happened between him and my mother...Tio James automatically pays for all the airports, tickets, and everything.

Next thing you know our little asses were living Nevis and we only talked Spanish both in the household but talked both English and Spanish outside the household. Since we mostly talked English during our times in New York but since my dad is a Hispanic Caribbean Immigrant. He thought it would be nice to know where our ancestry roots come from while speaking Spanish in the household.

Now, all you’re wondering well why does this have to do with the story? Why are you telling about your past? Hold it for a minute and listen closely my adorable fans. Ok.

After returning NYC from Nevis my siblings and I were trying to talk English more often nowadays since we always talked Spanish during our stay in the Caribbeans. Anyway, my dad worked a full-time job at this local 24 hours diner and we didn’t really see him that often since Papa was always trying to make ends meet. So we were trying to adapt talking more in English with each other but still felt a bit weird cause we have gotten so used to talking Spanish for the past three years. That when we as siblings decided that we speak Spanish at home and English when we go out with friends or school. And I remember this incident occur during summer vacation and we just been in New York for about two weeks now. I wanna say two weeks cause Angie is the one waking me up early for breakfast. I remember waking up in such bitchy ass mood since I ain't-a morning and still not to this day.

I glare at my sister and crankily toss my blanket aside with an attitude. Letting yall know in advance that I never acted this way with my dad. Cause Papa Hamilton doesn’t play around and he won’t hesitate to whoop my ass with the Chancla. Just thinking about it still send shivers down my spine. But yeah, my older sister loves me to death for being patient with me. Nevertheless, I was pissed that my sister woke me up early in the morning even though it was summer vacation. I didn’t want to go my Tia Peggy condo so she could babysit us while Papa work. Worst of all after washing my face, brushing my teeth, basically the typical getting ready morning such.

Worst of all is when Angie pull out the comb and oh my gosh...WWIII was about to start. My hair is naturally curly and wavy I hated when Philip and Angie would comb my hair since they’re heavy handed. I always prefer my dad combing my hair since he knows that it hurts if you pull the comb a bit too hard. But I was having none of is so I was doing the most and started fighting with my sister. I was swinging my arms and legs acting like a crazy person before Angie places the comb down and started shaking me saying...

“John!! Jackie bebe enough!!! You ain’t dying”

Let’s not be judgy here ok. Let not. An older sibling can handle so much from their younger siblings. Especially dealing with a hardcore temper tantrum and I give credit to older siblings for actually dealing bratty younger siblings I’ve met during my middle school years.

Back to the story, I was still acting crazy and swinging around cause I didn’t want my hair to be combed. This kept on for a good five minutes until finally, my sister lost it. Angelica lost her shit and next thing I know smack. You guys, everything went frozen for me and touch my cheek where my older sister has smacked me hard across the face. It wasn’t even a slap or oh no it was a full on smack across the face. This immediately shocks me cause #1 cause she’s my older sister and wasn’t my disciplinary, #2 she has never smack me before and never lost her patient before, and #3 it really hurt me that Angie had the gut to smack me across the face. I like “Girl, I know you did not just hit me on the face” but I didn’t do anything at all. I just stood there frozen like a statue as my sister combs my hair.

I automatically put on my hoodie and cover my face since I didn’t want to look at anybody, I especially didn’t wanna look at Angie ugly ass face. Just kidding sis, I love you and you’re beautiful so yeah. My dad didn’t question it cause he knew that when I’m upset about something or someone I’ll put my hoodie on so I don’t explode and take my anger out on anyone else. But I guess he thought I was mad at him for letting Angie comb my hair. So we ate breakfast very fast cause my dad has to go to work an hour early than usual, after arriving at Tia Peggy condo and say our goodbyes to Papa after dropping us off. Us all eight kids including Uncle Lafayette and Uncle Hercules kids: Georges, Anastasie, Marie, Henriette, William Cooke, and John W. Which adds up to 14 hyper kids in one huge condo with one woman watching us as our parents work. All 14 of us place our stuff on the coffee table in the living room before going to the playroom for the younger kids and the game room for the older kids. I put my spiderman backpack on the coffee table and took off my hoodie since I felt that I wasn’t mad at Angie anymore.

As soon I took my hoodie off Henriette took one look at us and gasp as if I grow a second head or a third eyeball. I gave her a confused look and asks

“Henri? What’s wrong?”

“Yo...Your cheek...”

“What about my cheeks?”

“One of them is red”

“Red?”

As soon Henri says the word “red” my Tia Peggy automatically come to us and also given me a worry somewhat concerns look on her face. She quickly drops down to her knees and inspected my right cheek before touching with the tip of her fingers as if I would break. I was looking her and Henri all wondering “What chu mean my cheek is all red? Like I wanna know”. Peggy hugged me tightly and looking at me all scared and freaking out on the inside which made me scared as well. Like, I didn’t know what they meant about my cheek being red and with my, Tia Peggy hugging me tightly and acting very concern just seem all weird and guilty in a way. And she started asking me all of these questions like

“John, sweetie. What happens to your face, baby? Did your siblings do it? Or did you fell and hit your face?”

“I don’t know what you’re talking about Tia. Can I go and use the restroom?”

My tia just let my little self-crept to the restroom which was right next to the game room so I enter and did my business. Cause I really need to pee as well but after doing my own thing as I’m watching my hands that when I notice the red mark on my cheek where Angie has smacked me early in the morning. It was still a fresh red color and you could see the finger marks of the mark. It actually looked like I came from an abusive hold house which made me very angry knowing that Angie has the audacity to let come here with a red mark on my face. Now that Henri and Tia saw it I was mortified, embarrassed, and angry. I storm myself out of the restroom and just saw Angie playing Pacman with Philip and I was just glaring so hard with tears streaming down my face. Next thing you know in my head I told myself...

“I’m calling dad. I just want my Papi right now!”

I race toward Peggy and began crying my eyes out which freaked her out overall and automatically her future mother instinct flew within her. Getting down on her knees again to level at my height before wiping my tears away.

“Jackie, sweetie. You ok? You want me to call your dad”

“Please...I want my daddy right now. I want to call my dad right now”

She quickly calls my dad as I’m still crying my eyes out and talked with him for a while. I couldn’t stop crying since I felt so mad that Angie has smacked me and angry at myself that I didn’t tell my dad sooner. As she handed me the phone I kept on crying even though I tried to stop but I couldn’t. My dad started freaking out cause he knows that I don’t cry for no apparent reason unlike someone I know ha.

“John, mijo!! Bebe que paso? Why are you crying?”

“Angie me golpeó. Ella tortazos yo difícilmente en la cara. Ahora, mi mejilla es todo roja de cuando ella me golpeó… y deseo ser con usted… papá” (Angie hit me. She smacks me hard on the face. Now, my cheek is all red from when she hit me...and I wanna be with you...daddy)

“Ella qué?” (She what?)

Ladies and Gentlemen when I told my father that my older sister has smacked me across the face. I knew that I have sealed my sister fate. Papa Hamilton is very crazy for a lack of better words especially with his children due to that he’s a single dad now. He’ll go craz craz if someone ever laid a single finger on us and my dad would lose his shit right then and there. Not only that, but he’s also strict with us being family and us getting along since he assumes that his brother died many years and regretted never bonding with Tio James until now.

So my father one and only rules for all of us as kids were:

“None of yall are loud to hit each other. I understand that you’re siblings and you’ll fight but if I ever see you hit one another. You will be punished if yall have problem one another you’ll come to talk with me and we’ll sort this out. Do I make myself clear?”

If my dad ever heard that my older sister just slap me earlier in the morning. Oooh.....she better starts saying her prayers right now. Next thing I heard the tone of his voice change from concern and worry to furious and angry. And it wasn’t when he yells that scare me it was when he scolds you in such a calm voice that has a hint of anger within it frightens me to the depth of my soul. I never heard my father in that tone before perhaps maybe with my older siblings but never to us since I guess we were still a bit young. Still, that’s not the case...I remember what he told before coming over to Tia Peggy condo.

“I’ll come to pick you up mijo and I’ll talk to your sister about it”

“Ooh ok”

After my father and I finish talking once again but lasted for about a few more minutes before hanging up. I left it at that and soon went to the playroom and started stacking blocks. Williams and Eliza were wondering how did my cheek get a mark and why my cheek is all red? But I didn’t answer them and just minded my own business just waiting for Papi to come here and ready to scream at Angelica in front of everybody. As I said, Papa Hamilton is crazy with his kids, especially with his younger kids. I was just minding my own business until suddenly I heard the door slamming shut. My siblings and I instantly knew that it was our dad slamming the door which meant...he is pissed off. I saw him coming into the playroom with a blank expression on his face but I knew on the inside he was furious that Angelica has slapped me across the face.

Not even saying a word to me I automatically walk toward to him just feeling happy that he was here. My siblings were shocked and confuse seem my father always worked for a full on 12 hours. Until happen something happens to one of us so this situation was very serious. My dad got down on his knees looked my cheek that was still a bright red color. He still hasn’t spoken a single word so Papa took me to the sala and the first time throughout the whole ordeal my dad finally before snapping his fingers.

“Siéntese”

I hop my little ass on the couch as my dad went upstairs again to where the game room was at for the older kids. Not even five minutes later I heard Angie squeal lightly while Tia Peggy close both doors of the game room and the playroom. Next thing I know, all I heard was a thud and a smack!!!!

You guys my dad grabbed my sister by the hair, push her against the wall, and smack her across the face. And before yall starts getting all trigger of offense letting yall know that my dad isn’t abusive. Hell no. My dad gives the ordinary spanking that many parents do but if one of us kid hits each other then he’ll smack across the face.

1. For acting stupid and being violent

2. Cause you disobey his number 1 rule about us hitting each other.

I didn’t saw him smacking Angelica but I heard it loud enough from the sala before Dad began one his lectures. I wish he was yelling and it would be over it. But nope it was in his scary clam voice.

“How you do like it? How you do like being smack across the face? How could slap your 9-year-old brother across the face and let him come here? Knowing you...yourself that his face was all markup”

Angie began stammering and twisting her words over while explaining to dad...even though she just got slap by him.

“Well, he wasn’t listening..o..k...I was trying to comb his hair. He was swinging his arms and legs at me!! He was being bad though...”

“NO!! Unacceptable!! You knew perfectly well that you weren't allowed to hit any of your siblings. Instead of calling Philip or Me to clam John down. You let yourself get all impatient and smack John on the face. And be lucky this is a summer vacation and not a school day. Cause if you let him come to school looking like that...the teachers or possible the principal will believe that I’m the one that him. Not only will the police be involved but so will CPS. DO you know how hard it is for dads to get full custody of their kids despite having a clean record? Not only that but they’re also waiting for them to screw up so they can take the kids away. Do you want that to happen?”

I’m not sure what happened next but Papa Hamilton brought my sister into the living room and face her in front of me. She kept looking down at the ground with my dad who was waiting for her to speak and apologize. She looked at me in the eyes with her cheek now all red when Papa slap her.

“Look, John. I’m gotten impatient with you and I shouldn’t slap you across” Angie spoke with a guilty look on her face but I didn’t care with a nonchalant attitude and response.

“It’s ok”

My dad and I peace out of the Condo where he took to the local diner. But I still wasn’t satisfied till I got my revenge on Angie. I’m gonna end this story here tonight and we’ll upload the second part either on Tuesday or next Saturday. Bye.

#Hamilton storytime #Hamilton kids #John Church Hamilton #Hamilton fanfic #Alexander Hamilton #Single Dad Au

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