Ready to Wok & Roll

Cheeseburger Soup!

"Forget yellow brick. The road to Oz should've been paved in chocolate and peanut butter."

One tiny Eco-friendly leap for planet Earth. After watching the news coverage on the Amazon Rainforest Fires, I started to look into what this means for Mother Earth . First, I'd like to start by clearing up some misinformation. Per experts and researchers, the Amazon, contrary to popular belief, does not produce up to 20% of the Earth's 02 supply, but rather, around 6-9%.  Per, Dr. Jonathan Foley , we need to be more concerned about what these fires will do to carbon levels, climate, water, biodiversity, and people, than we do about 02 levels. National Geographic , goes into further detail about where the bulk of our oxygen really comes from.  The Amazon is more like a giant air-conditioner that cools the planet. - Michael Coe, Earth Systems Scientist Having said all of that, it is obviously still very important to spread awareness of the fires, and changes need to be made. But they don't just need to be made in the Amazon, they need to be m...

Where do I sign-up? No. Seriously.

 Full of grace and Ketel One. The Lord is full of V8, salt, pepper, Tabasco, lemon, lime, salt, pepper, cayenne, celery salt, pickle juice, horseradish, Worcestershire sauce, and sriracha. Blessed art thou among cocktails, and blessed is the fruit of thy tomato juice Bloody Mary, Mother of brunch cocktails Pray for all of us who love liquid lunches Now and at Happy Hour with 2 for 1's Amen I normally use Miller's horseradish. Yet another product a 100% Buffalonian  would use. But I couldn't find any when I went to the store, so I purchased the store version. Wasn't bad. But Miller's is definitely my first choice. I make my Bloody's the night before. I think it gives it such a better taste and I prefer them to be very cold. You don't always get that when you make it the day of. I don't add in all of the vodka until I'm ready to serve, but I put the bottle in the freezer, so that's nice and col...

So, I had definitely planned on making both Julia and Jacques' mayonnaise recipes first, but after going out and buying all of the ingredients, getting stuck behind a customer that wasn't understanding something and held up the line for 5 minutes, dealing with a rude cashier, having to go to another store because the first store didn't have some of the ingredients I needed, waiting in line at that store for 10 minutes because they only had one cashier, and last but not least, having some old lady steal my pull-through! I decided I'd tackle one of the vegan recipes I found, because after everything that happened, I just needed something simple and easy to make. First one up!  From My Bowl: 1 cup whole raw cashews (Soaked overnight) 1 tsp fresh lemon juice 1 tsp distilled white vinegar 1/2 tsp nutritional yeast 1/4 tsp Dijon mustard 3/4 tsp salt 1/4 - 1/3 cups cold water Drain your soaked Cashews, if they are still in liquid. Add the Cashews, ...

From the Master Herself: I'm never going to be a Michelin Star Chef, have my own Food Network TV show, or own a restaurant. And I'm definitely never going to cook a 100% picture perfect meal. And I am 110% okay with that. We see all of these beautiful masterpieces on TV, but don't think for a moment that all of these things were done in a single shot. No one is perfect. Ingredients are missed. Things are burned. Breads don't rise. Cream curdles. Eggs are dry. Souffles collapse. Etc. Etc. My point is, things happen. You just have to learn to roll with it. It took me a very long time to realize that as long as it tastes good, I don't need it to look like it came out of a magazine.  Random Fact: Some of the gorgeous food you see in magazines, isn't even real food. Don't believe me? Check out this article . Cheers.