hurricane ham
n.— «Local chefs are creative in preparing it, particularly the island specialty—conch (pronounced konk). The natives also call this mollusk “hurricane ham” because it turns pink when cured and stored for emergency food rations during hurricane season.» —“Try savoring the Bahamas succulent seafood” by C. Lee Crawford Financial Post (Canada) Apr. 6, 1992. (source: Double-Tongued Dictionary)
Further reading
“Cornbread,” a poem by Kentucky writer Silas House, is thick with sensory memories of Appalachian cooking and family: scooping cornmeal by hand and “the splash of egg, the gallop of buttermilk.” The poet recalls his mother cooking after work, the...
If you’re ever near a sundial, step closer and look for a message. Many sundials bear haunting, poetic inscriptions about the brevity of life. Plus, language development in toddlers: why and how little ones pick up the exclamation Uh-oh...