collard greens

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Red, white and “que”

Get your que on captionIt’s summertime in the City.

From now until Labor Day (September 1st for my international readers) it feels as if we have just entered one big, carefree summer  holiday season.

The 4th of July kicks off  the season as America pauses to celebrate the anniversary of our nation’s independence from Great Britain with fun, fireworks and food.

Summer also signals the barbeque season.  It’s the time of year we love to get our “que” on whether it’s Memphis, North Carolina, Kansas City or Texas style. Continue reading →

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Loafing on Father’s Day

dad

My dad, Olephyeo Stamps

My dad loved Father’s Day.

It was a day we not only celebrated him, it was a day he took off from his perceived duties and loafed around the house after he got back from church.

Father’s Day is always around the NBA Championship and dad relished his uninterrupted time in front of the television on his special day. It was like his “man cave” time and we let him have his moment. Continue reading →

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Chicks with Knives make salty so sweet

CWK Rachael

Chef Rachael Narins, Chicks with Knives

Ahh the virtues of salt. It seasons, it preserves, it makes ice cream and you can cook on a block of it.

I recently attended a Cooking with Salt class in Santa Monica, California taught by Chef Rachael Narins who along with her business partner Chef Suzanne Griswold, are better known as Chicks with Knives. Continue reading →

Rock that Roast
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Rock that Roast

Rocking this simple roast can make you a star.

On my May 3, 2014 post titled “A little spice makes everything nice,” I told the story of why and how I created a seasoning I whimsically named “Red Velvet Gourmet Spice Rub and Seasoning.”

The blend of over 20 spices and ingredients makes it one of the most versatile spice and seasoning products I have ever used. As a foodie, it opened up endless possibilities in making ordinary and mundane food something special. Continue reading →