I cooked a Jamacian jerked pork -- a big ole' pork shoulder slathered with homemade jerk sauce. Trinidad-style rice and peas on the side, doused with blistering Matouk's hot sauce, also from Trinidad and made with Scotch Bonnet peppers. Had a salad of boiled breadfruit, boiled chayote, boiled green bananas, avocado and dark leaf lettuce. Desert was a Partagas Series S Preferido and a glass of Old Fitzgerald 12-year-old Very Special bourbon with a few drops of water swirled in it. MMMM. Sometimes when I'm really in that Caribbean mood I'll curry up a goat and put on the soundtrack from "The Harder they Come, the Harder they Fall."