Rabbit with Mustard….yea this is what “I” prepared at school. The chef did his demo and I was not feeling the recipe that he followed in the textbook, which included shallots, dijon mustard and white wine. Like seriously? No herbs? I like my food highly seasoned, so when it was time for me to do…
Though meat has been giving me a warm time lately, it doesn’t bother my family one bit. They are hard core carnivores and as such, my loyalty to cook and feed them remains the same. I was a bit apprehensive when I purchased the mutton. Out of curiosity, I wondered if I would enjoy this…
I’m in deep awe; grateful for God’s bounty and all the blessings and prosperity He has bestowed on my family and I. Forever grateful I am. Speechless, without words to describe my journey and transformation into a healthier, holistic lifestyle. Thankful for the brain I was born with, that has been, and is still under…
If I didn’t know better I would think my children were from another world. They sho’ loves them some Jamaican food. Even thought they are Americans, I’m so glad I didn’t raise them on burgers and fries and that oh so SAD (Standard American Diet). Their introduction to REAL FOOD began long before their birth. …
Culinary school is totally awesome! Foundations III is all about meats. So far we have fabricated fish, chicken, lamb and of course…. rabbit. Whenever the chef completes a demo, I usually choose the most unfamiliar dish, or what I consider the most challenging dish. So, when everyone seemed a bit apprehensive about the rabbit, I…