2 Course B&B Style Fruit & Oatmeal Breakfast

—First Course—
Pineapple juice 1 tbsp

Water 1 cup

1 Peach

1 Apple

1 Pear

Brown Sugar

Cinnamon stick

Slice up each fruit to your liking. Pour the water and pineapple juice in a bowl. Now dip the apple slices, pear slices, and peach slices in the mixture and place on a serving dish. (This prevents the fruit from browning.) Put the serving plate with the fruit in refrigerator until ready to serve.

Usually three slices of each fruit per person. But that is up to you.

(Serve when you are halfway through preparing second course.)

When you are ready to serve, take a cinnamon stick, lightly and finely grate it over all the fruit on the plate. Then take a pinch or two of brown sugar and shower it over the fruit. Then serve.


— Second Course—

1 tsp brown sugar

1 large pinch of cinnamon

1/2 cup heavy cream

1 pinch salt

1/2 cup golden raisins

2 cups water

2 cups milk

1 cup steel-cut oats

1/2 cup apple juice

Bring the milk and water to a boil in the sauce pan. Then add the steel cut oats and salt. Stir occasionally until it becomes thickened. Now reduce the heat to simmer for 30 minutes while occasionally stirring. Keep an eye on it to make sure it is at the desired thickness before removing the pan from the heat.

While the oats are cooking, bring the apple juice in another sauce pan to a boil. Then add in the raisins. Let them boil for 3 minutes. Turn off the heat.

While that is going, get a (electric) mixing bowl and pour in the heavy cream, cinnamon, and brown sugar. Whip this up until it becomes stiff and then chill it in the refrigerator until oats are finished.

(This is where you usually serve the first course.)

When oats are finished, serve hot in a fairly large bowl. Sprinkle the raisins over the top of the oats, spoon on one heaping tablespoon of the whipped mixer you put in the refrigerator. Then serve.

Kirstyn’s Tomato/Basil/Sriracha Sauce with Sausage & Angel Hair Pasta

This last week I had a deep yearning to cook something new but I didn’t really have any time of course. I also didn’t want to randomly think up something. I racked my brain for what I wanted for a week and when I found out I would have some time (last night) I still couldn’t decide. I then remembered that I know an AWESOME cook. So I asked her online ( her name is Kirstyn ) if she had a good pasta recipe. Kirstyn then laid out the plan for the following hot-cha-cha dynamite dish.

This recipe will make 1 to 2 servings.

3 to 4 tbsp Grapeseed Oil

Sea salt

1 tbsp oregano

1tbsp thyme

5 fresh cut leaves of basil (for sauce)

10 fresh cut leaves of basil (for pasta)

1/4 cup finely chopped onion

Fresh ground pepper

1/8 cup grated carrot

1 large red tomato

1 or 2 off the vine yellow tomato / es (depending on how big they are)

1 tbsp sugar

1 tsp sundried tomato purée

1 tbsp kale & basil purée

1/2 tsp puréed garlic

1 tbsp Sriracha sauce

Parmasean cheese

1 Fully cooked store bought Cajun smoked Andouille pork sausage

1 inch palm stack of angel hair pasta

1 blender

Large mixing bowl

Small bowl

Serving plate

Let’s start off with the marinara sauce. On the low setting, heat up 2 tablespoons of grapseed oil, 1/2 teaspoon sea salt, and chopped onions in a sauce pot for about 8 to 10 minutes. The onions should be fairly soft when you next add the carrots. Continue to cook for about 4 to 5 minutes. Now put in the tomatoes, herbs, and sugar. When in the pot, mash the tomatoes with a wooden spoon or the base of a ladle. At this point you want to simmer everything uncovered for about 17 to 20 minutes. Keep an eye on it to make sure it does not burn. There isn’t that much liquid in there.

Start boiling the water for the pasta.

At this point you can either make the sundried tomato purée and basil & kale purée in a blender or you can buy them already premade at your grocer.

When the time is up on the sauce pot (making sure the contents do not burn), turn off the heat, and pour it all in a blender. Put in the two purées and pulse blend it a few times to mix it up a little. Add two to three tablespoons of warm water to make the sauce more of a liquid consistency, only if it appears to be too thick, like a paste. Taste the sauce at this point to gauge how much Sriracha you will want to put in. Add the precious Sriracha sauce a little at a time between mixing and tasting. The tablespoon’s worth is recommended but not required if you really love the heat. Once added and you are happy with the heat, blend the mixture until it is smooth. (Note: Add more water in small amounts if it gets to much like a paste.)

From here you can either leave it in the blender covered, or transfer it back to the hot pot to keep it warm, covered of course.

Take out your sauté pan and put 1 to 2 tablespoons of oil in the pan. Turn on the heat to get the pan and oil hot.

Now put the pasta in the boiling water. Store bought angel hair pasta takes about 4 minutes to cook.

You can choose to start sautéing the sausage now or wait until you have finished cooking the pasta. When the sauté pan is hot, toss in the garlic and the sausage. Season it with a pinch of sea salt and pepper, to your liking, and cook it until it starts to caramelize around the edges.

(Fancy cook-like frying pan tosses are recommended to look cool, but not required if you aren’t comfortable with hot airborne food. Use a wooden spoon or tongs to stir and flip the sausage if you do not want hot oil everywhere.)

When done, remove the sausage from the saucepan into a small bowl.

Once the pasta is ready, strain it, and then pour it into an empty mixing bowl. (Note: pour in 1 to 2 tablespoons of the pasta water in the bowl as well to keep the pasta from drying out quickly and to help slick up the next step. Put in the rest of the fresh cut basil. Grab the bowl with both hands and toss the pasta in the bowl to mix in the fresh cut basil. Don’t use utensils on the angel hair pasta since it is sort of delicate.

After it is mixed fairly well, carefully grab one small handful of pasta and basil with your ‘CLEAN AND WASHED’ fingers and place it on your serving plate. (It shouldn’t be to hot to the touch. If it is, you can wait a little until it cools down more. Also, if you haven’t already, you can now cook your sausage)

From here, everything can now be put together. Pour the sauce over the top of the pasta using a large spoon. Add the parmasien cheese, place the sausage on top of that, a little more parmasien, and if your wack-a-doodle nuts, more Sriracha sauce. Weirdo.

Your done. Now take your time and enjoy. You don’t have to clean up all that mess you made just yet.


Baked Egg in an Avacado

Are you the kind of morning person that likes the warm creamy and smoky taste of baked avacodo with a gooey golden sunrise egg in the center?

If so, then your in for a treat!

1 egg (Beaten or not. Your choice)


Chopped Chili

1 Large avacado

Chopped Scallion

1 ramekin

1 baking sheet (to set ramekin on)

Pie weights or course salt or a bag of dried beans

Hot sauce

Salt & Pepper


Preheated oven at 450°

First you need to cut your avacodo in half and remove the seed. Next you need to scoop out about 1 tablespoon of the inside of one half to make room for your egg.

Now put your avacado half in a ramikin. Since you want your avacado half to stay level, nestle it on a pie weight or inside a shallow layer of dried beans or a good layer of course salt.

For the next step, crack your egg into a shallow bowl so you can easily slide it into the avacado half. Here is where you can get creative. Before pouring your egg into the center, lightly dab your choice of condiment inside the avacado where the egg is going. I would use hot sauce and/or some pesto.

Finally and carefully, pour in your egg and then season with salt and pepper. Dollup a little pesto, diced scallion and diced chili on top.

Now put that puppy in the oven for 10 to 12 minutes depending how done you want your egg of course.

After it is done , top with more of your condiment and fresh cilantro.

May your meal be one of magic!


    Alright. While I was in the grocery store this vibrantly chatty 16 year old was having a minor panic episode because they did not have Sukiyaki sauce. I personally didn’t know “Sukiyaki sauce” existed. She needed it for her cooking class group project in high school and she was just going to die if she could not find it so she could help make Sukiyaki. I just looked at her father put his hand over his eyes, in what I could only assume was a gathering up of another deep reserve of patients.

    Heaven help her group members dealing with her spastic energy and unwillingness to get the job done right.

    So on that note. Here is the recipe to make the fabled dish I fear she will never get to fully appreciate.

    4 tbsp Soy Sauce

    4 tbsp Sugar

    2 tbsp sake or mirin

    1 tbsp olive oil

    1 pound cut beef

    1 bunch shiitake mushrooms

    1 bunch enoki mushrooms

    8oz  itokonnyaku noodles

    Half of a cabbage cut two finger widths wide

    14oz tofu cut one finger width wide

    2 scallions (long onions) cut diagonally

    Heat your frying pan to medium high. Once it is hot, put in the cut beef and sear it. Add the soy sauce, sugar, and sake when the meat’s color starts to turn.

    Once you do that, flip it a few times and then add the rest of the ingredients. Cook everything at this point between 10 and 15 minutes.

    Taste the mixture and adjust the flavor to your liking by adding either soy sauce and/or sugar.

    Prepare your belly for some serious yum yums! And also pray for that poor girl and her cooking class grades.

    On a side note. If you are feeling like you want to punch up your meal in a traditional fashion, dip your ingredients in an egg wash when you are putting them in the pan.

    My Fantasy Food Truck

    It’s been over a year since I posted on this blog… Since my life change I have had no time to cook in my kitchen, ever, so this post is just a dream of what I may some day explore if I ever get a chance to cook for myself again…

    I was compelled to post this because of Brittany’s blog post on BlissffulBrit, a wonderful website!



    I have always thought throughout my life that the very best food inventions on this planet were, sandwiches, meatballs, and pizzas. These would be the focus of my serving menu. There would be “the regulars” (items that would never leave the menu), the “double dailies” (items that would only stay on the menu for only two days every month), and finally the “mad mashes” (items that would be uncommon food combinations that would be on the menu no longer than a week, or less). All of these menus items of course would be in the form of a sandwich, a meatball, or a pizza.

    Understanding that the common representation of these three food items most always have bread, meat, and cheese in their construction. My food truck would give into the status quo of these items to a certain extent for those people whom are not looking for “different”. However, the rules do not always apply when you are looking for something you have never experienced before.

    For healthy adventurers, have you ever had a saladball? Or a fruit calzone? How about a portobello club house?

    For meat mongers, ever try a fried turkey-pork shred-sphere? How about a diamond steak strip pie? Ever get your hands around a bacon weaved bo-po-pul stack?

    These are just a few things my food truck would serve. My food truck of course being the size of a family RV with two serving sides. 

    Maybe one day I will actually add the menu to this blog post that is still in my head.

    (Thank you for inspiring me Brittany!)

    Video of Panini Sandwich

    Hello. It’s been a long time since I have posted any new recipes. I have been busy and lazy. I did however make a video of myself making my most favorite panini sandwich on my YouTube channel. It isn’t a food based channel, however it is not opposed to an occasional recipe explanation and perpetration.

    I hope it entertains you and apologize in advance if it offends and confuses. I am a bit of an adolescent. If you would like a text based recipe, all you have to do is look at my previous post to this blog.



    One frying pan, a douce of garlic infused olive oil, 2 cloves of garlic, cubed squash, diced green and white onion, diced yellow green and red peppers (an 1/8th of each). Fry all this up.

    After cooked, add a chopped baby tomato, one quarter chopped avacado, spinach, aroogala, and mixed fine graded cheese.

    Now or earlier, make a small batch of seasoned ground beef or turkey, (seasoned with “taco seasoning” if you like). Put all on a baked or fried taco shell and stuff that down your throat.

    Low Stress Dinner

    Spring Greens
    Curry Powder
    Blue Cheese Crumbles
    Olive oil
    Sweet potato
    Balsamic Vinaigrette

    Here is a dinner that was supposed to make you less stressed or I guess more calm…

    It worked for me.

    It is a 3-1/2oz 100% grass fed steak cut, over spring greens with a side of sweet potato fries (I subbed yellow potatoes in this recipe since the grocery store was out of sweet potatoes).

    Here’s how it went down. (do it your way without a fixed recipe)

    Cut the potato into fry sized peaces. Mix in a mixing bowl with 3 tbl spoons of olive oil, pepper and salt. Bake in an oven till done to your liking, turning them once half way through the process.

    While the fry’s cook. Take some catsup and mix it with curry powder. Put it to the side. The fry’s should take about 20 min at 420 degrees.

    Start in with the steak. Here is how I personally cook this type of steak. Rub in a tsp of oil on all surfaces of the steak with salt and pepper (and any other seasoning u love the taste of.)

    Stick it on a very hot frying pan and and time each side evenly so it cooks evenly on top and bottom. I personally count 30 seconds for each turn/flip until I get to the desired color. Press down the steak to the pan to get a good sear. A weight is the best option. During the turns, rub a quick stoke of butter on each side now and again. I also rub and sear a few sprigs of rosemary on all the surfaces while it cooks. I go through 2 in this stage.

    After you have reached your perfect cooking color, take the steak off the pan and let it rest. Rub a halved clove of garlic over each surface (1 clove total) and leave it resting under the steak along with a new sprig of rosemary. Also take a few quick stokes over each surface with a pad of butter and finally, LIGHTLY drizzle olive oil over the surfaces of the steak while it rests. Do all this right after you take it out of the pan and after it is done let it rest while you prep the rest of the plate.

    Get your plate and put the spring greens down with a light drizzle of Balsamic vinaigrette. On the side put your curry spiced catsup and a side of blue cheese dressing if you prefer (chose this dressing as well since we didn’t have blue cheese crumbles that would go on top of the steak and salad).

    Now pull out your fries and place them on the plate.

    Now julian your steak and put it either of top of the salad like I did or to the side. Now you see that steak juice on the plate or board you rested your steak on. That is your liquid gold. Pour that on top of the steak you just placed (you don’t have to of course… wimp). You might not like it on the salad… I do.

    There you go.

    Sunday Brunch

    Puff-Deli Ham+Cheese

    Lite garlic-buttered spiced croissant wrapped around 2 honey baked deli slices sandwiched around a thin layer of gorgonzola and mozzarella (carefully rolled) and very lightly seasoned with pepper and tootpick strips of fried bacon (1/4 of a small strip). The closed roll is then very lightly sprayed with rosemary oil, then very lightly dusted with rose pettal salt.

    The croissant is a French puff pastry dough ‘home made’. Make sure it is ‘flat wrapped’ around the meat roll. Press the base on top of the meat roll when wrapping it to make the dough layer ‘on the bottom’ thinner than the top.

    Preheat the oven with the cookie sheet already foiled and prepped.

    Bake and keep an eye on the rise and color.

    When done, let it rest a few minutes then put it in your mouth. Wash down each bite with a champagne and orange juice mix. Its called a Mamosa right?