GOVERNMENT & POLICE NEWS

Homicides 2015

A chronological log of the homicides recorded in 2015, with cases broken down by island, as reported by the V.I.…

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Gov. John deJongh Jr. offers News Years wishes, and thanks to the people of the Virgin Islands for the honor of electing him to serve as their governor.

 
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Nolan Wins First Bike Federation Race of the Year

Cyclist Eddie Nolan posted the fastest time in the Virgin Islands Cycling Federation's first race of the year, the Season Prologue, cutting four seconds off last year's top time in doing so.

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2015-01-25 20:03:32
Virtue of the Week: Purposefulness

Being purposeful is having a clear focus. Begin with a vision for what you want to accomplish and concentrate on your goal. Do one thing at a time, without scattering your energies.

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2015-01-25 12:59:10
Diase-Coffelt: Mapp Was Treating DOJ as 'Own Private Law Firm’

Fighting the “war against corruption” being waged within the V.I. Department of Justice takes the right “weapons and tools” but former V.I. Attorney General designee Soraya Diase-Coffelt said at a news conference Friday that directives and staffing appointments coming from Government House took away her ability to lead.

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2015-01-23 22:08:08
Food and Wine — St. Croix
Potato Stuffing Recipe for Carter Clan

While spending the week vacationing on St. Croix, former President Jimmy Carter tried some Crucian style potato stuffing.

"It reminds me a bit of the sweet potato soufflé we have at home, but with a little spiciness to it," Carter said, expressing a hope he could get Virgin Islands first lady Cecile deJongh's family recipe.

Just in case deJongh is hesitant to give up her culinary secret, here is one recipe for potato stuffing for the Carter family. This comes from "Native Recipes," the University of the Virgin Islands Cooperative Extension cookbook of traditional Virgin Islands cuisine.

Potato Stuffing

Ingredients:

  • 3 pounds potatoes
  • 6 tablespoons olive oil
  • 3 tablespoons butter
  • 1 medium onion, minced
  • 1/2 stalk celery, minced (optional)
  • 1/4 medium sweet pepper, minced OR
  • 6 Puerto Rican sweet peppers
  • 1/4 teaspoon thyme
  • 1/2 cup tomato sauce
  • 2 teaspoons parsley
  • dash black pepper
  • 3-4 tablespoons brown sugar
  • 1/4 -1 cup milk
  • 1/4 cup raisins
  • 2 eggs

Peel potatoes, boil in salted water, drain and mash. While potatoes are boiling, warm frying pan and add oil and butter. (Pan should not be too hot or butter will scorch). When oil is heated add minced onion, celery and sweet pepper. Cook over low flame until tender. Add thyme, tomato sauce, parsley, black pepper and sugar. Cook about three minutes.

Add this mixture to mashed potatoes and mix thoroughly. Add milk, raisins and eggs. The mixture should be a little more moist than mashed potatoes. If not sufficiently moist, add a little more milk and butter. Pour in a greased flat baking pan of the type used for puddings and bake at 325 degrees for about 45 minutes to one hour. Top should be golden brown when done. Makes 12 servings.

 
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