Believe it or not, all of this food styling didn’t occur UNTIL I was plating the dish. Don’t ask me how; I just do it. I’m not sure if this happens with everyone else, but this is the story of my life.  And even though it was Mother’s Day, as long as I’m in the mood to cook, I don’t have a problem. I really don’t mind.

On the serious tip; I am really obsessed with food…no joke. I wake up in the wee hours of the morning, conjuring up a menu for the day. In my mind, I take inventory of what is in my refrigerator and create a menu. All this conjuring may take place as early as 5am. Seriously. Most people want to enjoy their sleep. I do enjoy and if fully rested, however, once my eyes are open and there is no more sleep in me; my mind goes directly to food preparation.

As my mind wandered through my refrigerator, I thought, “maybe I should make some french toast.”  Then I remembered that I hadn’t purchased any bread. I’m trying to eat as clean as I possibly can, and wanted a bread with very minimal ingredients, not fifty or more, comprised of unnatural chemicals. I was very disappointed when I discovered that my favorite harddough bread included azodicarbonamide. That’s the ingredient used to make yoga mats and shoe soles. So yeah, I’m really bummed. I don’t eat hard dough bread often but whenever I did, I would reach for the ‘YUMMY’ brand. Not anymore. I’ll just pass or better yet, bake my own.

Then I remembered: Maureen( a friend, whom I met on my facebook fan page) had recently cut me some fresh callaloo from her yard. I thought: Why not make some callaloo for breakfast?  I wanted to do something different with the callaloo. I didn’t know exactly what I was going to do with it, but as I waltz into my sanctuary, my creative juices began to flow. Seriously, that is how it usually happens. I also had rainbow chard and portabella mushroom and lots of tomatoes. That was it! I would combine all the ingredients to create a vegetarian meal.

While shopping the other day, I found some purple yams. I had never seen purple yams before. I’ve had purple potatoes but not yams, and of course it went into my shopping cart. If it’s unfamiliar, I want to experiment with it. It looks exactly like a brown Jamaican yam, but it’s purple and white on the inside. I wish I had taken a photo.

Acorn squash with it’s  sweet and mellow components,  would compliment and enhance the flavor of my callaloo dish. While I was plating the dish, an idea hit me, ‘why not stuff the acorn squash with the callaloo mixture?’ And so I did. It resulted in a rustic appearance and a mother’s day breakfast that everyone enjoyed.