Dennis brought home (somewhat) boneless chicken rotis from the Green Boley for our lunch. (Sorry, Dickie, but you’ll be eating them yourself soon enough…) Laurie and I decided to do a hot sauce taste test and compared two bottles we had in the fridge - Erica’s Country Style Pepper sauce, the local contender, and Natalie’s Caribbean Seasoning Pepper Hot Sauce, made in Trinidad. Both are hot, and tasty, but we decided that Erica’s was hotter and had better flavour. Natalie’s tasted as though it had vinegar in it. I checked the label and it had not only vinegar but also lime juice listed in the ingredients. Erica’s is simply Acetic Acid, hot peppers (scotch bonnet), mustard, salt and water. Mmm, mmmm good!

By the way, I said “somewhat” boneless because only small shards of bone were included. If we’d asked for just a chicken roti, we would have been served a whole legbone in a roti skin.

Now it’s time for a beer, Dickie!