Jamaican Olympic Track Team 2012

Jamaica first participated in the Olympic games in 1948 and has sent athletes to compete in every summer Olympics since.   

Aurthur Wint won gold that year in the Men's 400m and returned in 1952, along with George Rhoden, Herb McKenley, and Les Laing.  They set a world record and won gold in the men's 4X400m, in the Helsinki Olympics.

In 1960 the Jamaicans competed as part of the West Indies Federation.

Their most recent accomplishment was in the 2008 Beijing Olympics where they picked up several gold, bronze and silver medals.

Gold	Usain Bolt	2008 Beijing	Athletics	Men's 100 m
Gold	Shelly-Ann Fraser	2008 Beijing	Athletics	Women's 100 m
Gold	Usain Bolt	2008 Beijing	Athletics	Men's 200 m
Gold	Melaine Walker	2008 Beijing	Athletics	Women's 400 m hurdles
Gold	Veronica Campbell-Brown	2008 Beijing	Athletics	Women's 200 m
Gold	Nesta Carter Michael Frater Usain Bolt Asafa Powell Dwight Thomas	2008 Beijing	Athletics	Men's 4x100 metre relay
Silver	Sherone Simpson	2008 Beijing	Athletics	Women's 100 m
Silver	Kerron Stewart	2008 Beijing	Athletics	Women's 100 m
Silver	Shericka Williams	2008 Beijing	Athletics	Women's 400 m
Bronze	Kerron Stewart	2008 Beijing	Athletics	Women's 200 m
Bronze	Shericka Williams Shereefa Lloyd Rosemarie Whyte Novlene Williams Bobby Gaye-Wilkins	2008 Beijing	Athletics	Women's 4×400 metre relay

On July 27th, countless athletes from around the world will gather in the UK to display their boundless talent.  This talented list of athletes will be joined by the team from Jamaica, most notably Mr. Bolt.  They will compete in Track and Field, Equestrian, Swimming and Taekwondo events.

Donald Quarrie's record in the 200m stood for 36 years, and was broken by none other than Usain Bolt.

Puma has tapped none other than Cedella Marley (daughter of the late Bob Marly) to design the uniforms.

It is with much anticipation that we await the magic of the Olympics.   If you are lucky enough to be in London Town, be sure to stop by the Jamaica Village.

See yuh layta Mon!

Pon di Road with Calee & Stephen: Episodes 21 and 22-Recap

PON DI' ROAD in JAMAICA with Calee and Stephen, is a travel webisode that allows you to experience Jamaica without leaving your chair. 

Join, Calee and Stephen, a young married couple as they journey across Jamaica.  
Episodes 1-20 are available on this blog.

Episode #21 aired December 16th:  The couple make their way to Jake's and enjoy pizza, "Jamaica style".

Episode #22 - Final Episode aired December 24th:  Stephen and Calee recap their journey.

Posted by: MyJamaicaJTB on YouTube

Makes you want to visit http://www.visitjamaica.com, doesn't it?!

"Jamaica once you know, you go."

See yuh layta Mon!

Christmas Ginger Cookies with royal icing

Photo from Getty Images: http://cache4.asset-cache.net/xc/92379825.jpg?v=1&c=IWSAsset&k=2&d=A7B69CF049AC90051EB385DDC7B99FB74F3AFB710D6B0C11470445CB48D103D1

INGREDIENTS:

GINGER COOKIE ~
2 cups all-purpose flour 
1 tsp baking powder
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg, grated
1/2 cup butter, unsalted
1/2 cup brown sugar
3/4 cup molasses 
1 egg 
pinch of salt


ROYAL ICING ~
1 1/4  cup icing sugar
2        tsps lime juice
2        egg whites
Food colouring (Optional)


DIRECTIONS:

1. In a bowl sift flour, baking powder, ginger, cinnamon and nutmeg
2. In a mixer cream the butter, sugar, eggs and molasses until fully combined
3. Add the flour and mix, until dough forms
4. Immediately wrap and chill (2 hours at least)
5. Preheat oven to 350 F
6. Line baking trays with wax paper
7. Cut dough in half and roll out 2 sheets about 1/4" thick
8. Use floured cutters to cut out shapes in the dough
9. Line on baking sheets leaving 2" between each cookie
10. Bake 10-12 minutes
11. For Royal icing:
12. Beat egg whites with lime juice
13. Add icing sugar in stages until icing consistency
14. Colour batches of icing if desired.

NOTE: Use icing immediately because it hardens quickly.

See yuh layta Mon!

Sorrel Drink

PHOTO  FROM: http://www.coffeeandvanilla.com/wordpress/wp-content/uploads/2008/04/hibiscus-tea-sorrel-drink.jpg

INGREDIENTS:

1 LB       Sorrel Sepals

2-4 oz.    Ginger

5  tbsp     Sugar

2  Quarts Water

8-12         Pimento grains

Jamaican white rum (optional)

DIRECTIONS:

1. Wash sorrel thoroughly.
2. Place washed sorrel into a steel container. (Such as a 5 qt cooking pot.)
3. Wash ginger and remove the outer layer.
4. Grate ginger and add to the sorrel.
5. Add pimento  grains.
6. Boil water and pour over sorrel.
7. Let stand 4-5 hours, then strain.
8. Sweeten to taste.
9. Add rum to taste.
10. Serve over ice.

See yuh layta Mon!

Jamaican Rum Punch

1 part sour,

2 parts sweet,

3 parts strong,

and 4 parts weak,

Mix it up and you get

Jamaican rum punch!!!

If it's not already obvious,

this recipe is for ADULTS ONLY!

INGREDIENTS:

1 Cup Lime or lemon juice  (sour)

2 Cups Syrup (such as Grenadine, etc.) (sweet)

2 Cups Jamaican White Rum (Such as JayWray & Nephew) (strong)

1 Cup Light Rum  (strong)

2 Cups Pineapple Juice (weak)

2 Cups Orange Juice (weak)

Sprinkle angostura bitters

Combine at least an hour before serving. Serve in a punch bowl with ice ring &/or Orange slices, cherry halves and pineapple slices. This will serve 18-20 people.

*** Note: 1 Cup Light Rum can be exchanged for additional cup Jamaican white Rum.

 Photo from: http://lenaskitchen.wordpress.com

Originally published on T-TimeChitChat blog in July 2010

See yuh layta Mon!

Jamaican Christmas Fruit Cake

Photo From: Jamaica delight

Ingredients

• 2 cups butter
• 2 cups white sugar
• 9 eggs
• 1/4 cup white rum (optional)
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• 1 tablespoon almond extract
• 1 grated zest of one lime
• 2 pounds chopped dried mixed fruit
• 2 cups red wine (Ex: port)
• 1 cup dark molasses
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 4 oz Maraschino cherries
• finely grated rind of 1 lime/lemon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Grease and flour 2 - 9" round cake pans.
3. In a large bowl, cream together the butter and sugar until light and fluffy. 
4. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. 
5. Stir in mixed fruit, wine, and molasses. 
6. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. 
7. Fold into batter, being careful not to over-mix. 
8. Pour into prepared pans.
9. Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. 
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
11. Decorate with Maraschino cherries.

For best results, fruits should be soaked in wine for at least 3 weeks, or boiled in the wine.  If you don't like chunky fruit then puree fruit mixture.

Use a combination of raisins currants, golden raisins, prunes, and 

dried cherries, or any dried fruit of your preference.

Additional wine or rum can be brushed/poured onto cake as needed 

to keep moist.

****Warning, should not be served to children as it contains ALCOHOL***

See yuh layta Mon!