Down and Out in the Dominican Republic

Posted in Uncategorized on April 17, 2010 by chefboyrd

Its slow season

Restaurant’s plummeted from a 25-40 person a night average to about 10 if we’re lucky. Such is the life and season in the Caribbean nowadays.

Used to be high season all the way till september, but since the world economic crises belts are tightening and luxury vacations to the DR seem like theyre the first thing to go.

Still, things at the rez are good. That place has become a second home to me, the guys there are priceless, it really is a good team. What they lack in culinary knowledge and consistency they make up in simply being good guys. For a little I was frustrated that the menu, while good it just seemed a little…I dunno, standard french fare? kind of traditional? pick your term, but know I understand that Chef Romain is limited by the abilities of his team. I’d like to think that I contribute to upping the overall culinary ability of the team because atleast Ive undergone rather rigorous training but if theres one thing im learning is that I still got a lot to learn.

Fortunately Im a fast learner.

I’m good friends with the late shift bar guys. Some times after work, I just can’t stay in my room, I got to go out and have a beer even if its at an empty bar. We’ve gone through a lot, the bar guys and me, we’re a pretty tight knit group, loosely speaking. Tonight, a group of prostitutes walked in with some older caucasian dudes. I mean….c’mon, can you be more obvious. Two white haired white men walking in with two gorgeous dominican ladies, they’re definitely not going upstairs to read bible verses. We were taking bets on how far they would get. They got pretty far, Securities usually pretty tight, but we must’ve had a newbie on watch tonight because they got as far as the lobby bar before they got stopped by a nervous guard summarily kicked out. No Pros in Punta Cana Beach Resort. Strict policy.

On to a more personal matter. Im up to 176lbs, thats 10lbs too big. I have to lose the weight soon. Exercise and dieting, exercise and dieting.NO BREAD. BREAD IS THE ENEMY.

Welcome back kotter

Posted in Uncategorized on April 12, 2010 by chefboyrd

My absence is inexcusable. I promised myself when i started this guy that there would be atleast weekly updates. Weeks have gone by without a peep from me. I dunno gang, sometimes I’m just filled with this massive well of ennnui I can barely convince myself to get out of bed in the morning. I need to motivate myself; maybe i can rig my little netbook to blast out Eye of the Tiger every morning. I may be a little more inclined to get up, put some shoes on and take my fat ass on a run.

Thats another development. Im fat now.

Ok, its not that dire, im not fat fat but I have gained like 10 pounds since Ive been here. 10 pounds I need to lose like woah before I balloon up to mythic proportions.

As a cook, its tough peeps. You’re trained to taste everything you make so you don’t send out garbage. On the brightside, im a really good taster. Nothing leaves my pan that doesn’t make a brief pit stop in my mouth to take in the sites, become immersed in the culture and the like.

That coupled with a total unwillingness to exercise will lead to an equation of obesity. I got to nip this in the bud, turn the tide around and to borrow a quote from corporate america , Just Do It.

I can’t bring myself to give you guys a decadent fatty recipe so lets do something relatively healthy:

Shrimp ceviche with strawberrys and Balsamic vinegar:

Lets plate these in martini glasses for height. The base will be a little arugula salad pre-tossed lightly in olive oil. You can mix some pine nuts or walnuts or any kind of nuts in the salad for a little texture. Next, take our shrimp and butterfly them to the base of the tale, pass them through hot water or marinate them in lime juice for a few minutes. The acidity of the lime juice will cook the shrimp and the hot water does the same thing, basically poaching them.

Now, we have the arugula salad at the bottoom of out martini glass, arrange for four cooked shrimp on top of that. Cut two strawberrys in quarters and arrange in whatever creative manner catches your fancy. Drizzle balsamic vinegar over the whole affair and Voila! You’ve got a fancy little plate you can woo a romantic partner with. And if it don’t work my name aint Diego “Longsnake” Abreu

So I knew I wasn’t gay the moment the doctor stuck his finger up my butt.

Posted in Uncategorized on March 10, 2010 by chefboyrd

So I went to get a checkup today at the local hospital. It was surprisingly modern. Not that I expected grass huts and a dude with a bone through his nose but it was a pleasant surprise. My doctor was a nice cuban fellow with whom I shared my most secret medical worries which led to him sticking a finger up my butt.

The glass of wine afterwards was a nice touch. Great bedside manner.

What? IT WAS A NICE TOUCH


So to make matters brief and as ungross as possible, I went to the lab to get some tests done. Lined up I had blood work and they needed a stool sample from me. The lady wrapped my arm up with a latex glove like she’s either been doing heroin for years or she was a licensed nurse. Her badge said licensed Nurse, so I assume the latter. She took my blood no prob. Im pretty good with needles, so long as I look away and don’t see the thing going into my arm, Im a-ok. Then she handed me a little clear bottle and said “go ahead”

I was perplexed. “what, in here?”

She gave me a no, dumb ass look and said “No dumb ass, in the bathroom down the hall to your right, you’ll see it”

Obligingly, I took my little shit bottle and proceeded down the interminably long hallway until I found the one person bathroom that wouldn’t lock. This made me rather anxious. The entire time I sat there I kept thinking of polite but firm ways to tell people this WC was occupied. I could go with terse one word “HELLO” or “OCCUPIED” but knowing myself I would probably succumb into a woody allen-esque explanation of why the bathroom was occupied, how long I might take, pardon the occupation of said bath room and whats up with these one room bathrooms anyways, its a hospital for crying out loud.

Gratefully it didn’t come to that. Business done after what seemed an eternity I popped the lid on my brown beauty and exited the smallest worst room of my life.

Thankfully, it was Hot Girl Day at the hospital, so I got to walk the green mile not only with a bottle of shit in my hands but pass scores of hotties that if there was any shred of possibility of interest in my rather well dressed self that morning it was absolutely washed away by the parcel of poop I was holding somewhat like an olympic torch.

She was getting treated for the smoke coming off her hotness


A morning awash in embarrassment gratefully gave way to a good day at work. I know Ive said this before but I have a great job. Any thought that I mightve chosen the wrong career is way gone by now. I love making food. The basics are so easy, you’re accountable for taste and texture and after that the world is your oyster to borrow a kitschy kitchen cliche.

It helps that I get along really great with the dudes at work. Tito, jhensi, “Pappy” Pascual, they’re all my boys and theyve really embraced me as part of the gang. Chef Romain cracks me up. His deal is he’s a french dude that knew zero spanish when he got here and unfortunately for him, know he knows dominican spanish, THE SINGLE WORST SPANISH OF ANY SPANISH SPEAKING COUNTRY. His spanish is actually very good, I wish I could speak french as well as he does spanish but his choice of words is oft times hilarious. I dig how he calls all the waiters waitresses and his appellation for Tito is a dr. cox-esque “Roberta” or sometimes simply “girl”. He’s trying to hook me up with girls now, which I appreciate if his tactic wasn’t a blunt “Hey, you know diego? he’s looking for a girlfriend” to EVERY SINGLE LADY that walks through the kitchen regardless of weight, looks, age or smarts. Maybe that works in france buddy but somethings just get lost in translation.

On the girl end, its been pretty desolate lately. Not that it should be a priority right now girls are pretty important to me in general. Theres one girl im pretty into but I cant seem to get her attention. Maybe I just need to sack up and ask her out but I don’t think she likes me. Case in point, chef, some of the cooks, her and I are all shooting it. I say something specific and IN ENGLISH (which she speaks) and she’ll pretty much ignore me. Maybe she’s playing hard to get but a brother needs an inkling before he goes all in, ya dig. Doesn’t help that chef romain is all like “Hey Virginia, you know my cook diego, eh eh eh?” pretty much every single time we’re in the same room but somehow this playa will learn to overcome.

Readers, I apologize for the long hibernation but Dr. D-man talliwack is back for good, next update; a recipe I swear it on my knives.

All the Music All the Time

Posted in Uncategorized on February 23, 2010 by chefboyrd

So I wanted to talk about my second favourite thing in the world-Music. I love music with every fiber of my being, every molecule in my ever expanding universe, down to the follicles of my big toe knuckle hairs. It helps me get through tough times, and it makes the good times seem all the better. I somewhat snobbishly consider myself a connoisseur and I like to share so in the cultural interest of the planet I will divulge my current faves on my little Sansa 4GB replete with appropriate food analogies:

Dinosaur Jr-Farm

These grunge superstars from 80’s made a big time comeback when all the original members got back together. Farm’s the second album since the reunion and its like they haven’t missed a step. Chock full of unruly riffage and well crafted melancholy chorus. J Mascis brokenly warbles “I got nothing left to be/do you have some plans for me?” with sweet misery on “Plans”. my favourite track on the album is “said the people” an epic ballad that wears its heart fully on its sleeve and is most suited to spacing out and staring at the fuzzy tree people on the cover.Also, sick shredding. The hardest and longest song is I Don’t Want to Go There”. Its amazing how much beautiful noise just three people can make. The solo on I don’t want to go there clocks in at almost 3 minutes and none of it feels boring or repetitive. This album is awesome.
Requisite Food Analogy: Its got to be a fresh ground Burger- Murph (drummer) and barlow(bassist) provide the buns to Mascis meaty patty.

Sonic Youth- The Eternal

Yet another entry from these silver age alt-rockers doing good in the new millenium.! the coincidences abound, the results remain the same. The guitars are pricklier than cacti on this album.Antenna is def my favourite song, the band forlornly croons of loss “radios play nothing when she’s far away/TV antenna rusting gone to waste/radio transmitting nowhere it falls away,she’s far away”. On “Walking Blue” it feels like Lee Ranaldo has his arm around your shoulder telling you to keep your chin up.
Requisite Food Analogy-Spinach Arugula Salad with a balsamic vinaigrette for deepness of flavor and maybe some pecans for crunch

The Rural Alberta Advantage-Hometowns

Man, I love this band. They’re pretty unknown but every song on this album is catchy as hell. This Toronto Trio is pretty similar to a another Canadian darling of the indie music scene, Neutral Milk Hotel but with more intense, crackerjack drumming and a poppier sound. Nils Edenloff nasal warble and straightforward sincere lyrics serve as a trampoline for all the other instruments on the album, and there are alot;guitars, cellos, organs and hell even a glockenspiel. “Don’t Haunt this Place” is the most pop song on album, features some beautiful harmonizing between Edenloff and Amy Cole and some fucking awesome drumming from Paul Banwatt, who is an utter beast on this album; where the hell did this guy come from and why isn’t he playing for some swedish metal band or something?
Requisite Food Analogy– Pompano en Papillote,A filet of pompano is baked in a sealed parchment paper envelope with a white sauce of wine, shrimp, and crabmeat. All these flavors coming together is kind of like RAA’s beautiful medley of sound.

The Mars Volta-The Bedlam in Goliath

It was only a matter of time before I put a Mars Volta album in here. Anyone who knows me is aware about how I feel about this band. Namely, I think they’re the greatest prog rock band ever to grace the planet. That’s pigeonholing them too much, these madmen might be the greatest rock band to ever thrash. Yes, they have their flaws but without lows you can’t reach great heights. It’s all about gathering momentum and Volta has enough to blow them into the cosmos. The Bedlam in Goliath, in this writer’s humble opinion, is alt rock’s finest avatar of excess.The album starts with a sonic assault in Aberinkula and shit just gets crazy from there. The drumming on this album is absolutely insane, witness the opening seconds of “Cavalettas” where drummer Pridgeon pretty much takes the snap from the shotgun and says “fuck it, I’m going deep”. On the same track Bixler-Zapata announces during the 7+minute romp “I am a deaf con of angora goats/Warning you all who pass this mote/It’s only a matter of folding in time and space/before I become your epidemic”. This album never lets up, it never stops to ask, “hey man,you ok?” This album will trample you in a beautiful violent way, and if you’re man enough you’ll come back for more.If you can’t handle a mountain of sound avalanching directly on top of you then I advise you to stay away; but if you don’t mind a little rough-housing you’ll get rewarded with the most unashamedly prog rock to grace the land.
Requisite Food Analogy– Bedlam is a decadent 12 course feast not unlike the Roman Emperor Nero enjoyed whilst Rome burned down around him.

Bedlam in Punta Cana

Posted in Uncategorized on February 16, 2010 by chefboyrd

So its been a busy, busy week. I’ve been working long hours but its food so really its all play. It’s great that my job is something I don’t mind being at for 10+hours a day.Especially for zero dollars an hour. If I were seated behind a desk id go crazy looking at the clock or being on social networking sites on company time. A cook, however, is good honest work that takes skill, creativity and exercises both hemispheres of the ol’ noggin. Everyone there is really nice though it does still bother me that some of the guys still kind of dont think i know what I’m doing. I don’t want to sound like a jerk and be like ” I know what Im doing, back off” because all in all, the whole kitchen is really cool and I’m going to invariably have to ask them where the serrano ham is or something and they’d be all like “I thought I knew what you were doing, hotshot”.

So im playing it cool, and doing my thing, letting that speak for itself and hopefully once i fully learn where everything I’ll feel that way less. I’ve gotten to make a few dishes, mostly amuse bouche’s (a pre-dinner gift from the kitchen) but I’m working a few items in my head to suggest as specials. I was watching some stupid entertainment show like ET or access hollywood and they showed a segment of chef Phillipe Chow. His Wok technique is impressive and I really want to do a take on his Green Prawns. Im going to work something out in the next week and release to my adoring fans soon.

We took group pictures last week which im going to show you guys ofcourse. See if you can find me.

Where's Waldo?


Thats my Chef in the center,Romain Valicon. He’s notoriously camera shy so we had to let him wear his Bling to the photo, his Academy des Artes Medal. Not so bad as far as medals go.Let me take this opportunity to introduce you to some of the crew:
from left: "The Muffin Man" Joselo, Jhensi AKA "Rottweiler" and "Pappy" Pascual
Jhensi, in particular is a rare breed. He’s a skinny guy and a big talker. The kid’s got talent though and he’s ultra helpful. Food’s not his passion though, music is and he’s liable to bust out with freestyles every couple of minutes in the middle of service.”Off the dome” as he claims. He’s got a CD coming out in late Feb that I hope to get as a birthday present, maybe Ill post a track here from “Da Rottweiler”

Sunday was valentine’s day which is always a busy day for restaurants. Chef put me in charge of the desserts we were doing, a simple plate but one that required a lot of work plating. Simply put it was a tropical fruit tartare of pineapple,papaya,watermelon and strawberries, with a red pepper jelly and Grand Marniere Syrup. I had to plate fifty of these and the biggest pain in the ass was making the Orange Supremes for the garnish. An Orange supreme is a perfect little orange segment. where we go from a bunch of these:

Bowl 'a fruit


To a brigade of these:

Ill cut you again orange, I swear i will


to basically end up with a million little ones of these guys:

More than half of these Supremes were sadly lost to my mouth.RIP little buddies


The end result comes together quite nicely when you plate the tartare, with the supremes, jelly, some dill and a flower for garnish. Check it:

This is what happens when it all comes together


I don’t mind doing this kind of dessert work. I get to be myself for hours in a room quietly going into a trance as i slay oranges and dissect their remains the music of a few hundred of my favourite bands screeching in my ear whilst I construct little fruit towers and top them with flowers

I think i was listening to Viscera Eyes by THE GREATEST BAND IN THE WORLD:THE MARS VOLTA


In short, I think this post can be summarized in four words: I LOVE MY JOB

St Val’s menu part deux

Posted in Uncategorized on February 12, 2010 by chefboyrd

Lets carry on with part two of our St. Valentines day extravaganza. So far we have our aperitif, a lovely amaretto and rum cocktail meant to get those taste buds flowing, followed by our soup, a delectable carrot and ginger concoction topped with whipped cream that infers the naughtiness about to go on later in the evening and as a palate cleanser before our main dish we have a spinach pomegranate salad with feta, walnuts and apples in a honey balsamic vinaigrette. So far so good eh gang?

Seal of approval. GET IT?


We’re not done yet though so lets carry on with our plato fuerte, the main dish
Entrée- Brie stuffed chicken breast in apple cider sauce
Ingredients
2 tablespoons olive oil
1 medium onion — chopped
1 Granny Smith apple, cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (2 lbs)
Method
Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, until its about as tender as your mothers love or about 8 minutes whichever comes first. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender like a stroll through a leaf strewn park in the fall with your beloved or about 5 minutes, whichever comes first. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions.
Heat oven to 400°.

HEAT ME TO 400 DEGREES, SLAVE


Run fingers under breast skin to separate from flesh.Then, stop fondling your partner and do the same to the chicken. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.

Bake in 400 degree oven until no longer pink near bone, 35 minutes. (180 degrees on instant-read meat thermometer). Remove chicken to platter; keep warm.

Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half.A little culinary know how for those not in the know, reduction means to simmer until the volume of the liquid is reduced and thickened. Also, big difference between simmering and boiling, keep your heat under control, leave the big flames to the pros. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.Serves 4 but unless you’re planning a menage a quatre you can save what you’re not going to serve immediately in the freezer. Or fuck it, both of ya’ll just go to town on four chicken breasts.

Not what ours will look like since we didn't bread it but a close approximation. Check out that creamy goodness in the center. Yup, thats going to be in your mouth

Hang tight with me, we’re on the downward slope. The finish line is ahead, soon we’ll be on our digestif and then its off to the love shack with the both of ya’s. Valentines is not Valentines without strawberry’s covered in chocolate that you can playfully feed into your valentine’s mouth. Basically oral play in preparation of oral play.

Desert- chocolate covered strawberry
Ingredients
6 ounces semisweet chocolate , chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
Method
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat.You’ve just created a double boiler. Not only does it sound badass like the title of a John Woo film but its useful when you want to cook or melt something and not burn it. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)((Not as cool as using a double boiler))

so simple, yet so effective


Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.

Fancy, eh eh?


Now for your after dinner drink i suggest Port wine. Its sweet and it goes down easy. If you’re in the north nestle up in front of a fire (the controlled fireplace variety, not the involuntary kind, if thats the case GET OUT) pop open the port and let the wine and your partner warm you up. If you’re on an island like me with accesibility to the beach, take off your shoes, grab the bottle and your mate and take a walk, be romantic, show her how much you really care.

Well, that about sums it up, feel free to use all, part or none of my menu in preparation for your Valentine’s plans. Its a holiday thats always busy for restaurants so Ill be working my little butt off but thats its only importance to me because yours truly is Valentine-less this year.

a picture i just took of me


But don’t let that get you down. Be merry and show your girl/man you love her damn it

St. Valy’s day menu pt 1

Posted in Uncategorized on February 10, 2010 by chefboyrd

So I’ve kind of been dicking around with my St Valentines Day recipes but its all for good reasons, dear reader, because I think I’ve compiled a pretty kickass Menu. Fret not if you consider yourself a culinary novice, I’m not going to put you through a boot camp here, all the techniques laid out are pretty basic nothing more intense than a little baking, some shaking, and a little sauce making.

Anyrod lets get into shall we our St Vals menu consists of the following dishes:
Aperitif-Caribbean Romance Cocktail: Being on a tropical island I figured this would be the perfect drink to start the evening off. Even if you’re trapped in the record snows going on on the continent this beverage will have you thinking of warmer weather.
Ingredients :
1 oz Amaretto,
1 splash Grenadine,
1.5 oz Orange juice,
1.5 oz Pineapple Juice,
1.5 oz White Rum
Method : Pour the rum, amaretto, orange juice and pineapple juice into a cocktail shaker that is half-filled with ice cubes.What say you? no cocktail shaker? no problem: pretty much anything else works, any rubbermaid plastic bottle will do the trick. If you’re really cheap just use the biggest glass you have, make sure you’ve chilled it for a while, pour ingredients in and top with a aluminum foil. Shake well making sure to keep a good grip on the foil if youre using my DIY method. Poke some holes in the foil and strain into a highball glass filled with ice cubes, and float grenadine on top. If you have a cocktail shaker obviously the process is expedited Garnish with slices of orange, lemon or lime, and serve. The evening has officially begun well.

The umbrella's for incase it rains


Next on the Agenda!
Soup- Carrot and Ginger Cappuccino: This ones a total Diego original so I can personally guarantee it’s awesomeness. We’ll make a batch for like 6 and you can freeze what remains. It’s called a cappuccino because the serving is quite small and its more to get the juices in your mouth flowing with flavor than anything else. It is quite delicious if i say so myself
Ingredients
3 large carrots, peeled and diced
2 red onions diced
2-3 garlic cloves, diced
1 inch of fresh, peeled ginger, diced. Ginger’s pretty strong so lets not go overboard here.
1 can coconut milk
1 qt heavy cream
S&P to taste
dash of cinammon
Method: Make sure all your veggies are nice and diced, try to keep the sizes all the same because if you got big ass carrot chunks in the same pot with tiny little onion pieces its going to take forever. the smaller the better, cut everything into what we call in the culinary world brunoise or tiny cubes.Also, your onion should be about 50% of your carrot, so if you’re unsure of your amount just follow that ratio.

Don't all these colors look pretty?


Once that bit of prep is done get a pot hot with some butter. Its time to get cooking. Throw the veggies in. its not pivotally important but i like to do it in a certain order. I throw in garlic&onion first and let that cook for a minute or two. Then in go the carrots&ginger and i let that cook for about 5 minutes on medium-high heat. Always ALWAYS be mindful of your heat, High is always too high, you dont want to look away and find your garlic is burnt. Ok so where were we. Ah yes, let the veggies cook and get fragrant. You can smell it when theyre ready, we’re trying to get them to release all their flavors and get soft. once this is accomplished about 5-6 minutes after we’ve thrown in the carrot and ginger lets go ahead and empty our bottle of coconut milk into the fray. let that simmer for about another 5 minutes and lets add about half of our quart of heavy cream. Again, its simmering time, this go around for like 10-15 minutes, just to make sure our soups getting nice and flavorful. At this point add S&P and Cinnamon.

All of our veggie friends mingling and getting along fabulously


This is my favourite part. BLENDING TIME. You’ve got a few options here. if you got a blender, obviously that works well. Food processor as well. If you’re a badass like me just use your handy dandy hand mixer and you dont even have to leave the pot. taste and adjust seasonings. If its too thick, add some of what remains of our quart and blend again until the texture and consistency is as desired. be sure to reserve some heavy cream because we’re whipping the rest into whipping cream. Ofcourse you could just buy whipped cream which is a whole lot easier but since we got a half quart left what the hey, lets make some.

THE RESULT


Whipped cream is an exercise in patience. All it takes is a bowl, a whisk, the cream and a lot of elbow grease. The best method involves two bowls, one filled with ice the other set on top to get cold. Cold is the secret to getting your cream to whip faster. It’ll work otherwise but it’ll take more time. now we whisk. and whisk. and whisk. and whisk some more. Be patient Kimosabe, it’s going to seem like nothing is happening for a while, for a long while but if you get into a zen-like state and just go eventually one day, hopefully prior to valentines day your endless whisking will result in a bowl full of creamy, full bodied, whipped cream. Nothing beats home made. NOTHING.
When the time comes to serve, heat up the soup and serve in cappuccino glasses, top with our hard earned whipped cream and mange away

We're only on the first course and you should already be getting ZJ's under the table. DON'T ASK ME WHAT A ZJ IS.


next, Salad-Spinach pomegranate salad with feta, walnuts and apples in a honey balsamic Vinaigrette
Ingredients
Ingredients
1 (10 ounce) bag baby spinach leaves, rinsed and drained
1/4 red onion, sliced very thin
1/2 cup walnut pieces
1/2 cup crumbled feta
1/4 cup alfalfa sprouts (optional)
1 pomegranate, peeled and seeds separated
2 apples, cored and sliced
Honey Balsamic Vinaigrette:
1 Tbsp. balsamic vinegar
1 tsp. honey
2 Tbsp. extra virgin olive oil
salt and pepper, to taste
Method:Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
To make the vinaigrette, combine vinegar and honey in a small bowl. Whisk together while slowly adding the olive oil. Season to taste with S&P.

Stay tuned for part two of this post where we delve into God, truth and the mysteries of the ever expanding universe. Also, Ill tell you about our entree,our dessert and the digestif