And her recommendation is: “It’s the best I’ve ever had”. Richard said it was ‘fall off the bone’ good. Ellen agreed. “It’s so good”. And as I sat there, with a late lunch sitting in my stomach, I too could not resist a bite or two. So good.
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t’s all about legacy for me. Passing on what I know, that helps people use baby steps to make actionable, predictable changes in their lifestyle and even the people around them, eating their food. Insta and FB has me, (and even YouTube and Pinterest) as Chef Marian Kitchen Confident, a brand I am building. It’s been created to fund my passion project “No Face Goes Un Fed” to end hunger in San Diego, then franchise it nationwide.
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And if you want to make as much mayonnaise as you will ever use in a week, all you need is one yolk, a teaspoon of the mustard and an emersion blender …. Salt Pepper, Caraway Seeds and Lemon … that’s it!
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4. Fun Chopping Trick: Use a Crinkle Cutter
Want a playful texture in your salad? Use a crinkle cutter to slice your cheese, cucumbers, and radishes. This not only makes them look appealing but also helps the dressing cling better to each bite.
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The one thing that I can offer you beyond a recipe or the concept of creating your own recipe, is Wisdom. Three decades of reading Cookbooks, watching other chefs, meeting and working with celebrity and local chefs, and Michelin Star Chefs Worldwide, is doing research to bring you answers that you’re looking for. I just love to create Restaurant Reviews and scour the city and beyond, to find great restaurants to promote.
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A friend of mine, who was raised to cook everything from scratch reminded me the other day that I’m lazy. Thank you friend. What a good motivation that is for me.
So today I was making a Prosciutto, Lettuce, Tomato Sandwich on Silver Lakes Bread (so yum, it’s sprouted) and who was out of Mayo? Who would want a BLT type Sammy without Mayo? Well, that certainly isn’t me! Well I tend to be careful about how much oil I eat daily (because a teaspoon is 100 cal and you can really get into the weeds with that ingredient).
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I remember the first time I had Cardamom. It was on a cookie …. sugar and cardamom. Now you can substitute in Maple Syrup or Coconut Sugar for the processed stuff. But there’s just something about Cardamom that makes a cookie memorable, crave-able.
I will give you a cookie recipe, but still…. as I research and wonder why I didn’t get these cookies as a child, it becomes obvious. If we go to All Recipes it becomes quickly evident that Cardamom is a Worldwide Flavor and it’s a spice you don’t forget once you’ve had it. I heard another chef talking about nutmeg in that way. With a white sauce, if it’s missing, you know it. Well let me tell you what they are doing worldwide with Cardamom.
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Buy from local farmers’ markets – Not only does it support small farmers, but you also get the freshest organic produce (which means better flavor!). Or if they are local growers, many times it’s true when they say: “We grow in clean soil and don’t use pesticides”. They are organic, but it costs so much to get certified. So that’s another way to get clean food, without paying the price for organic ingredients.
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We went to 24 Suns, Oceanside for their Lunar New Year/Spring Festival Menu.
First let me say this: because of its location I am not expecting anything spectacular or special… If I have one word for this place it is: Unexpected.
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If you haven’t heard of The Environmental Working Group or EWG, maybe you’ve heard of the Clean Fifteen, or Dirty Dozen? These are what is recommended to eat organic and what you can skimp on if you are in a cash flow crunch.
For decades I have been supporting this group.
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