Insider News from Chef Selwyn Richards | | |
Greetings!
We are all born with purpose. Each of us is a solution to challenges and an answer for our generation. Our calling may feel mysterious at times, but it isn’t hidden from us. It's revealed day by day as we listen, stay open, and walk in obedience. When we quiet the noise around us, we can hear that calling speaking to us, guiding us forward.
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To walk in purpose, we must be:
1) Quiet enough to hear it.
2) Wise enough to prepare for it.
3) Strong enough to work for it.
4) Brave enough to speak it.
5) Honest enough to live it.
6) Bold enough to defend it.
7) Humble enough to keep praying it through.
Giving our best is never about competing or winning. It’s about knowing that when we show up fully - heart, effort, and intention - we can stand satisfied, knowing our best is always enough. Success comes when our actions align with our purpose, and we can be encouraged that God will always provide the strength, help, and support we need along the way.
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Book your event now—spring is filling up quickly.
2 Corinthians 12:9 - But he said to me, 'My grace is sufficient for you, for my power is made perfect in weakness.' Therefore I will boast all the more gladly about my weaknesses, so that Christ’s power may rest on me.
Wishing you God's richest blessings, I encourage you to pay attention to the things that are critical to your happiness. May the good Lord keep and prosper you in good health and wealth.
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Cooking Pasta - Knowing When Pasta Is Done!
| | Have you ever had pasta that was too hard or just plain mushy? When you're first learning to cook, you may have even prepared pasta that wasn't the best. You may have wondered if there were a secret to cooking pasta and knowing when it's cooked to perfection. The truth is, there is a secret but it isn't hard to learn. | | |
Do you know what "al dente" is? It is Italian for "to the tooth" which is what perfectly cooked pasta is called. But what exactly does it mean to have pasta cooked "al dente" and how do you get it there? Perfectly cooked pasta is going to be cooked just long enough that it retains firm texture but will still be flexible. Rather than being completely limp and squishy, you want your pasta to have a little "bite" to it where it takes a little bit of effort to chew.
When cooking pasta, you may be tempted to turn your attention to other things. You really do want to pay attention to when the pasta begins to boil and the time you allow it to boil. Rather than setting a timer and cooking the pasta according to package directions, you'll want to check the pasta a couple of minutes before the directions say it should be finished.
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Carefully take out one piece of pasta from the boiling water. Let it cool long enough that you won't burn yourself when you put it into your mouth. The pasta, if cooked properly, will be mildly chewy. It also won't stick to your teeth. If it does stick to your teeth or is too hard to chew, you'll want to allow the pasta to cook for another minute. Again remove one piece of pasta and test it. Be careful not to allow the pasta to overcook. Generally you can reach "al dente" within 7 to 10 minutes of boiling.
If you don't like the taste of plain pasta or are afraid you'll burn yourself with the taste method, there are two other methods you can try. They aren't quite as reliable as the taste method though.
You may have heard about flinging a piece of pasta against the wall to test for doneness. While this may be possible, it isn't a reliable method of testing pasta. Overdone pasta will stick to the wall in the same way. Besides that, you'll then have to clean the pasta and leftover starch from the wall.
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The other method for testing pasta is similar to tasting it. Remove a piece of pasta and cut it in half. Allow the pasta to cool enough that you don't burn yourself. Pick up the pasta and look at it in good light. If you can see a definite ring around the center of the pasta, it isn't fully cooked yet. You'll want to allow it to cook another minute. When the pasta is properly cooked you will not be able to see a difference in how the pasta looks and the texture it has.
Of course, not everyone likes to eat pasta the same way. True Italians, for instance, never rinse pasta after it has cooked but you may have been taught to do so. You may like your pasta to be softer than "al dente." Remember to prepare pasta the way you and your family enjoy it. Even if it isn't textbook perfect, it will be perfect for your family.
| | ~Another Mouth Watering Recipe~ | | |
Zucchini & Goat Cheese Pasta
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Ingredients
12 ounces of linguine pasta
1 Tablespoon of olive oil
1 pound of zucchini
Kosher salt to taste
Black pepper to taste
1 clove chopped garlic
5 ounces of fresh goat cheese
2 teaspoons of lemon zest
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Method
1. Wash and slice the zucchini in half.
2. Slice each half into small half-moon slices, fairly thin.
3. Crumble the goat cheese into a small bowl and set aside.
4. Cook the pasta according to the package directions.
5. Drain and reserve 1 cup of the water.
6. Return the pasta to the cooking pot and set aside.
7. Heat the olive oil in a skillet and add the zucchini and some salt and pepper. I would add just a little for now because you'll be adding more later.
8. Cook the zucchini over medium heat for about 5 minutes or until any liquid evaporates.
9. Stir in the chopped garlic and cook for another minute or so to blend the flavors.
10. Keeping back 2 Tablespoons, add the goat cheese to the pasta and stir in the cup of reserved water.
11. Add a little more salt and pepper and stir until creamy.
12. Taste to see if you would like more salt or pepper.
13. Serve the pasta topped with the zucchini, lemon zest and the remaining 2 Tablespoons of goat cheese along with some fresh bread and a light dessert for a healthy and filling meal!
Serves: 4
Time: 20 minutes
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Sincere Condolences to
Ashton Ward and family
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Condolences on the passing of their Uncle George Myers
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Judging Seventh Day Adventist
Cooking Competition!
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Women vs Men - Congratulations to both teams!
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Our Sincere Condolences to
Rathika Sitsabaiesan and her family
on the passing of her Father
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May his soul rest in eternal peace.
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Congratulations to Grace and Desmond!
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Leaders & Icons with Patricia:
Richard Lawson Interview!
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In this powerful premiere episode of Leaders & Icons,
Patricia sits down with Richard Lawson, acclaimed actor, mentor,
and a standout presence in Beauty in Black. Click here to watch!
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Rest in Peace, Dr Juliet
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Juliet's story is one of love, dedication, and service to others.
I'm so grateful for her life and legacy. May she rest in peace and
know that her work will live on through the countless lives she touched.
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Experience the Best of Black Cuisine at
ByBlacks Restaurant Week 2026!
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ByBlacks Restaurant Week (BRW) has grown into a highly anticipated national food festival celebrating the flavors, creativity, and culture of Black-owned Canadian restaurants, caterers, pop-ups, and food trucks.
For seven delicious days—from Monday, May 11, to Sunday, May 17, 2026—participating businesses will offer either a Prix Fixe menu, or a $10 special (discounted by up to 25%) to give food lovers an incredible opportunity to explore and support Black culinary excellence.
🔥 Eat Black Food. Be Intentional. 🔥
Join us in making every bite count!
Get info here https://byblacks.com/restaurantweek
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June 6, 2026 | 6:00-11:30pm
Her Future Forward Gala Fundraiser!
| | | Empowering the next generation of young women leaders. | | Click here for more information and to purchase tickets! | | |
What's Cooking in Chef Selwyn's kitchen?!
| | | Mother's Day stacked buttermilk pancakes with mixed berries, guava maple syrup with cinnamon butter! | | |
"Hi Selwyn, it is with sincere gratitude that I am writing this note to say Thank You. Our event was a success because you delivered an amazing meal and while everyone were commenting on the main course you served that delicious cheese cake and the room went silent.
Selwyn, you and your team work seamlessly together and it is a pleasure to have the privilege of The Art of Catering experience again.
Thank you"
Pat Gloudon
| | ~Chef Selwyn's Cooking Tip~ | | |
Use Fresh Garlic For The Best Garlic Bread!
| | For the best, most consistent garlic bread, mince a fresh garlic clove or two (to taste) and add to room-temperature butter. Whip or beat together, until minced, fresh garlic is utterly dispersed through the butter. Let sit for 15-20 twenty minutes, to blend the flavors. | | |
Also available in stores!
Now in Toronto at Guardian Pharmacy, owned by Dr. Remi Ojo,
7-78 Corporate Drive, Scarborough Ontario
Now in Jamaica at Garmack Car Rentals,
Norwood Ave, New Kingston; York Pharmacy,
Half Way Tree, Mystic Mountain, Ocho Rios;
and Sangster's Book Stores
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