never-ending education for me, as well. I’m always learning about new flavor combinations because if I go to the local market and don’t see what I want I keep going; I just ditch whatever it was I had in mind to cook and say, ‘Okay, I can’t find that today, what else is out there, what else is available that I can use as my focal point?’ When I find something that looks good, that looks fresh, I’m immediately thinking about what I can throw it together with.” “If it’s local and fresh then it’s going to be a real boon to your diet in terms of your health – and it’s going to taste better.” Angela’s blog, which can be found at www.datilpepper- lady.com, is ripe with recipes from appetizers to salads to chicken and poultry – and desserts. But her April 30 post titled ‘Cinco de Mayo Datil Jerk Blackened Shrimp Tacos with Mango Salsa’ is the perfect exemplar of the Old St. Augustine Gourmet spirit: the care is in the detail. Not only is her writing style welcoming – like a good nurse’s bedside manner and a true Southerner – but the blog itself humbly contextualizes the American celebration of Independence
business model wasn’t exactly a paradigm shift for Angela.
“That’s how I plan my meals; that’s how I base my recipes: I go to the markets and I look for what’s fresh,” she said. “If it’s local and fresh then it’s going to be a real boon to your diet in terms of your health – and it’s going to taste better. And eating this way for most of my life has been a
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SPOTLIGHT ON BUSINESS MAGAZINE • DECEMBER 2018
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