Farewell 2014.
It’s been a dizzying year from the disappearance of Malaysian Airline Flight MH370, to Germany winning the World Cup in Brazil, outbreak of the Ebola Virus, civil unrest in America and LeBron James going back to the Cavilers.
Yes 2014, we must bid you adieu so we can usher in a new year with new solutions, possibilities and opportunities.
In the United States, the New Year comes in with much fanfare and tradition, like the New Year’s Eve Times Square ball drop. Continue reading
The pantry used to be the nerve center of the kitchen.
When I was a little girl, mom had it stocked with lots of stuff from canned foods – some in canning jars – to dried beans and spices. Our moderately stocked pantry was a symbol of comfort and security for our family. It was never bare or barren. When you looked in my mom’s pantry, you immediately knew that she was a cook whose objective was to make sure her family was well feed with hearty, rib sticking, and filling meals. Continue reading
My inspiration started and continues here
My little inspiration pumpkin keeps on inspiring me.
Long after the Halloween festivities, it still sits on my kitchen table emanating a holiday-like aura, showing no signs of atrophy or deterioration. It’s so stalwart and not to mention cute.
It’s often the way things work for me – something simple, something innocuous, something as ordinary as a Jack Be Little Pumpkin ignites a spark of creativity, and off I go. This spontaneity has served me well as a journalist and it has been a great asset as a food blogger. Continue reading
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
collard greens and caviar 