I love an occasional spicy Bloody Mary with just a hint of vodka…but, for a healthier Bloody Mary this classic, guilt-free version is sure to please any V8 fan!

What better way to start off your day with freshly home baked baguettes? I came across this Basic French Baguette recipe from the HOMEMADE vegan pantry cookbook. The technique of developing the no-knead method originated from Jim Lahey.  Lahey discovered that all you have to do was simply mix the dough, then set it aside for many hours to let the gluten develop itself.

Breakfast isn’t usually my thing, but this morning, poach eggs with a drizzle of garlic EVOO and balsamic reduction over a handful of fresh arugula, a medley of cherry tomatoes, and red onions slices alongside simply toasted crostini’s came to mind…

Egg-lemon sauce (Avgolemono) is the secret ingredient to finish of a variety of Greek dishes. In this instance, the egg-lemon sauce acts as a thickening agent, thereby giving a unique, creamy texture and tangy homely flavor to the Dolmades.

The other day hubby and I discovered a quaint restaurant in Aptos, Ca, namely Cafe Sparrow. Right before walking through their entrance door, I spotted a dish on the menu board that caught my eyes right away, pork belly with eggs! It read so simply, yet the thought of grilled pork belly over a bed of black bean salsa, with a chipotle aioli alongside two eggs peeked my curiosity even more.

Incidentally, about a week ago hubby and I were doing our monthly run at Costco. There, amongst the many items we always manage to discover on a whim were Sous Vide Pork Belly! Unbeknownst to me that I would end up ordering pork belly & eggs about a week later.

All this to say that my craving for this dish inspired me to make my own rendition at home…

A delicious beef steak dish that doesn’t require a lot of ingredients, and with very little preparation, as well.

Kicking off the last day of summer vacation in high gear with this no-nonsense pork belly chili recipe.

Stumbling upon it on Instagram, I purchased a few of these Ninong’s Original Ube Cookie Butter. Although I’m quite familiar with the flavors of ube, I’ve never had one in a cookie butter form. 

My “Tuxedo” Banana Bread with blends of semi- and white chocolate chips are the best way to use up over-ripe bananas, and possibly the best slice to go with your morning coffee or tea!

Corn season is in full force in California, so, naturally it’s an Elote (Mexican Grilled Corn) kind of day…

Oysters and okra are fried in a spicy panko & flour breading for this classic New Orleans sandwich.