The good news first…
We’re on a new host! Yes, cheaper, but it also has many upsides to it. The VPS has more memory and a tad more space. Good for all!
Also, soon I may start experimenting again with food. I do miss cooking, and I’d like to share my new discoveries with the world!
The bad news…
I could not save the comments. For whatever reason I lost access to the admin portion of the site and had to basically start over fresh. I did manage to import all existing posts, but no… read more
A couple of weeks ago we bought a pork loin roast, and I intended to cut it into boneless chops. I decided not to and was faced with a couple of options on how to cook this big hunk of pork. You rarely see pork roasts braised, so I figured I would give it a try. The results were quite delicious.
I have always enjoyed eating pork. From chops to bacon you can’t beat the deliciousness.
First off, I’m going to explain the done-ness of this… read more
I came across an article today describing McDonald’s new initiative of trying to make their Happy Meals healthier. My first thought was “Good for them.” Then, I actually read the article. Eh, in my opinion it’s a weak effort and here’s why.
You see, the healthy part of it is a serving of apple slices, or carrots, or any other fruit or vegetable that’s “in season.” They are also lowering the serving of fries to 1.1 ounce, down from 2.4 ounces. Ok, so it’s a step in the… read more
That’s the question isn’t it? A few months ago I came across an article that talked about how law makers were looking at new and stricter requirements on trade schools, pointing mostly at culinary schools for being so expensive that you can’t possibly pay your loans back. I’ve been thinking about writing an article of my own about the good, the bad, and the ugly of going to culinary school since I’ve been through the process and everything that goes with it. Today I decided… read more
|#0|#Lightly Breaded Flounder
This is a very light and healthy fish dish I made tonight. It was fairly quick, as fish tend to cook in almost no time. Oh it was so good! I used the herbs and seasonings I have on hand, so the dredge can be played with some to bring out more flavor, but this was so good!
I could really stand… read more
I would like to take this time to thank our brave men and women of the US Armed Forces. You all mean so much to me. All of you make it possible for us to live in a free society, and be able to pursue our dreams. Thank you for being you and serving your country.
Sometimes we take for granted that you fight for our freedom. You sacrifice your rights, privileges, and lives to give those same rights and privileges to the rest of us so we may live free. Freedom… read more
This is one of my favorite recipes to date! When I went to work at my last restaurant and we were testing recipes for the menu, one of the owners requested a Pepper Jack stuffed Mushroom, and this was the result. They were so good! We didn’t use them for the menu, but I did keep the recipe around.
So I present to you my version of a stuffed mushroom with a kick!
… read more
You may have heard the story “The Tortoise and the Hare” as a child. (Spoiler Alert!) Naturally, the tortoise wins and all live happily ever after! Well, the same can be said for cooking, and oh how delicious it is!
I’m talking about the slow food movement at Slow Food International and Slow Food USA, and their work to better the environment and the quality of the foods we eat every day. They want everyone to slow down, enjoy, and make the right choices for the food we eat. It’s about eating from… read more
Recipe – Crab Cakes Author: Jay Talbot Nutrition Information
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Ok, I’ve been forever breaking and mending this site for the last couple of days. Yet again, I’m not real happy with the limited theme I chose, so I will be changing themes again and customizing it the way I like it. I hope this next one will be better, and offer the options I want so I don’t have to go mucking about in the code. I have lots of plans for this blog and I hope I can get them all rolled out.
Here are some changes I’ve made in the last couple of… read more