Monday, November 15, 2010
The Culinary Coquette= Call For Submissions (Still Open Until Further Notice)
Hello, I'd like to thank everyone that's submitted so far. I'm receiving some interesting stuff but not enough. So I'm going to keep the "Call For Submissions " open until I'm satisfied with the amount of submissions. So pass the word on !
Tuesday, October 05, 2010
For Rich or Pourer
Sometimes the best things in life are free...but not at Granny's Donuts in Long Beach. I've seen this donut shop a million times while driving to various places in Long Beach. Last month, my two friends and I walked down to grab a cup of coffee because we were in the area. Granny's Donuts is open 24 hours, very convenient for travelers, drifters, and truck drivers and coffee fiends like myself! However, when I ordered my medium cup of regular coffee for $ 1.25, I was appalled to discover, that if I wanted to flavor my coffee with a couple of drops of hazelnut cream ( my favorite by the way) I'd have to pay an extra $0.25! Is this not just the wildest thing you've ever heard ? Broadway Donuts in Long Beach, offers about 10 different flavors of cream, FREE. So does 7-11. Hmmm...I guess Granny's Donuts, has to charge for a pour or two of cream to continue to stay open 24 hrs a day.
The Culinary Coquette-Call For Submissions Deadline Extended
There's still time to submit your work to the anticipated most read food book !! Get to submitting and spread the word !
Call For Submissions
The Culinary Coquette
(Women Writers On Food )
The Culinary Coquette is seeking salacious and spicy prose, essays, recipes, poetry and short stories by women writers that explore, celebrate, analyze all things food. Some topics you might consider when submitting your work for review; food and the erotic, food and ritual, Soul Food, Food Not Bombs, Veganism, gender roles and food, food for gods and goddesses, Biblical foods, sexual symbolism and food, ethnic foods, communal gardening, communal gatherings, feasts, organic food, GMO (genetically modified) food, seductive foods, aphrodisiacs, magical cooking( food spells, healing foods), Kosher foods, food politics, addiction to food, why we are obsessed with cooking shows, exotic foods, potlucks, ode to a certain food, and the old adage “the way to a man’s heart is through his stomach” These are just examples of what to consider when submitting to The Culinary Coquette. Be creative and send what you think might be ideal for the anthology.
Essays and prose should be between 500 to 2000 words.
Short Stories 1500-3000 words
Send submissions to jackiejoice@yahoo.com
Please send document in an attached file and in the body of email in .doc or .rtf format
Include your first and last name, email, daytime phone number, and mailing address in upper right hand corner of your submission.
Deadline for submissions Nov 15, 2010
Jackie Joice is an essayist, CNC (certified nutritional consultant), spoken word poet, photographer, and mom. Her work has been published in Shout Out: Women of Color Respond To Violence ( Sealpress 2008) Joice contributed to The Women’s Movement: An Encyclopedia of Thirdwave Feminism ( Greenwood Press 2005). Joice was selected as a 2004 participant in the Hurston/Wright Writer’s Week at Howard University. She currently writes for Blade Magazine and maintains the blog theculinarycoquette.blogspot.com
Call For Submissions
The Culinary Coquette
(Women Writers On Food )
The Culinary Coquette is seeking salacious and spicy prose, essays, recipes, poetry and short stories by women writers that explore, celebrate, analyze all things food. Some topics you might consider when submitting your work for review; food and the erotic, food and ritual, Soul Food, Food Not Bombs, Veganism, gender roles and food, food for gods and goddesses, Biblical foods, sexual symbolism and food, ethnic foods, communal gardening, communal gatherings, feasts, organic food, GMO (genetically modified) food, seductive foods, aphrodisiacs, magical cooking( food spells, healing foods), Kosher foods, food politics, addiction to food, why we are obsessed with cooking shows, exotic foods, potlucks, ode to a certain food, and the old adage “the way to a man’s heart is through his stomach” These are just examples of what to consider when submitting to The Culinary Coquette. Be creative and send what you think might be ideal for the anthology.
Essays and prose should be between 500 to 2000 words.
Short Stories 1500-3000 words
Send submissions to jackiejoice@yahoo.com
Please send document in an attached file and in the body of email in .doc or .rtf format
Include your first and last name, email, daytime phone number, and mailing address in upper right hand corner of your submission.
Deadline for submissions Nov 15, 2010
Jackie Joice is an essayist, CNC (certified nutritional consultant), spoken word poet, photographer, and mom. Her work has been published in Shout Out: Women of Color Respond To Violence ( Sealpress 2008) Joice contributed to The Women’s Movement: An Encyclopedia of Thirdwave Feminism ( Greenwood Press 2005). Joice was selected as a 2004 participant in the Hurston/Wright Writer’s Week at Howard University. She currently writes for Blade Magazine and maintains the blog theculinarycoquette.blogspot.com
Tuesday, September 28, 2010
Cha Cha
Southern Cuisine/Soul Food still dominates the culinary scene when it comes to character and reputation. No other style of cooking that I’m aware of is associated with fullness, comfort, and family. Yes, the fried stuff is bad for you. But some soul food has health benefits. For instance, let’s take succotash. Succotash consists of stewed tomatoes, corn and okra. Tomatoes are extremely high in vitamin C and Lycopene; two important nutrients that help prevent cancer. The list for okra is endless. Fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.Okra's mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver, helps lubricate the large intestines due to its bulk laxative qualities. Okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. ( the herb Slippery Elm has the same affect). Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids,
being very alkaline, and provides a temporary protective coating for the digestive tract.
Corn is extremely high in fiber and contains Vitamin C and folic acid. One can’t go wrong with that.
So back to the Cha Cha. Cha Cha is what salsa is to Mexican Food or Shittoh is to Ghanian Food. It's a type of relish that can be spicy or mild made from green tomatoes, cabbage, and sweet peppers. There are slight variations in the recipes. I had the opportunity of sampling some of my cousin's homemade Cha Cha and it was absolutely delicious ( pictured above) Cha Cha can be added to coleslaw, beans, salads, casseroles, etc. Actually, it can be added to just about anything, if you’re feeling adventurous.
My cousin Shari also cans fruits and vegetables. Our great grand parents used to practice the art of canning as well, Check out her cabinet. Read about the
history of canning here.
Saturday, September 11, 2010
The Los Angeles Times Food & Wine Festival
I also enjoyed eating lavender and honey flavored ice cream! Delicious ! There were food panels, book signings and cooking demonstrations. While I stood in a long long line to taste some basil lemonade at the Nam Nam food truck, there was a cooking demonstration going on by Roger Mooking.
To my surprise, the food booth that received the most compliments and praise was from Long Beach ! Once again as I stood in line and began talking with this woman she mentioned that there’s a restaurant from Long Beach serving some delicious calamari. She couldn’t think of the name but showed me which direction it was located. So I headed over to find out which restaurant she was talking about. It was Tantulum. In fact as I snapped photos of the Tantulum booth, a few more people complimented the Tantulum staff! Long Beach represent ! Wooohoooo ! The booth display was absolutely exquisite and the calamari were tasty! The secret was in the sauce. The name of the sauce that made the calamari so tasty is called yakiniku. It's a Japanese sauce. The aioli , (green sauce) was shishito pepper aioli. and homemade by Tantalum's chef named Jack. Make sure you order some when you visit. The samples were going so fast I couldn't snap a photo of a whole tray quick enough ! I've been to Tantalum once for a birthday dinner and my experience was memorable. I've heard many good things about Tantalum's Happy Hour as well. So if you're in Long Beach, you must put Tantalum on your agenda.
I also had the honor of meeting Betty Fraser of Top Chef and owner of Grub in Hollywood. I had some of Grub's refreshing Blueberry Lemonade which was very much appreciated in the hot weather! Mmmmm... Mmmmm. Thanks again Betty !
And remember foodies, there's still time to submit a piece to The Culinary Coquette Anthology ( Women Writers On Food) click here for more info
Sunday, September 05, 2010
The First Annual LA Times Food & Wine Festival was today !
The festival was held at Paramount Studios in L.A on Melrose. I had such a good time ! Pics will be up sometime on Monday.
Thursday, August 26, 2010
Soda For Breakfast ! Don't Worry They Had A Variety to Choose From !
Friday, August 13, 2010
Baked Tofu in Spicy Thai Peanut Sauce
This afternoon, I experimented cooking with tofu. I enjoyed working with it. I marinated some extra firm tofu in sesame oil, ginger, and garlic. Then I baked the tofu and combined it with egg noodle, spinach, onion, and carrots. Dowsed it with some spicy Thai peanut sauce and viola the dish was tasty however, I'm going to try some actual recipes from this vegetarian cookbook that the hubster bought on sale from Barnes & Noble. I didn't take a pic this time...but next dish I will !
Tuesday, July 27, 2010
Call For Submissions for The Culinary Coquette
The Culinary Coquette
(Women Writers On Food )
The Culinary Coquette is seeking salacious and spicy prose, essays, recipes, poetry and short stories by women writers that explore, celebrate, analyze all things food. Some topics you might consider when submitting your work for review; food and the erotic, food and ritual, Food Not Bombs, Veganism, gender roles and food, food for gods and goddesses, Biblical foods, sexual symbolism and food, ethnic foods, communal gardening, communal gatherings, feasts, organic food, GMO (genetically modified) food, seductive foods, aphrodisiacs, magical cooking( food spells, healing foods), Kosher foods, food politics, addiction to food, why we are obsessed with cooking shows, exotic foods, potlucks, ode to a certain food, and the old adage “the way to a man’s heart is through his stomach” These are just examples of what to consider when submitting to The Culinary Coquette. Be creative and send what you think might be ideal for the anthology.
Essays and prose should be between 500 to 2000 words.
Short Stories 1500-3000 words
Send submissions to jackiejoice@yahoo.com
Please send document in an attached file and in the body of email in .doc or .rtf format
Include your first and last name, email, daytime phone number, and mailing address in upper right hand corner of your submission.
Deadline for submissions October 1, 2010
Jackie Joice is an essayist, CNC (certified nutritional consultant), spoken word poet, photographer, and mom. Her work has been published in Shout Out: Women of Color Respond To Violence ( Sealpress 2008) Joice contributed to The Women’s Movement: An Encyclopedia of Thirdwave Feminism ( Greenwood Press 2005). Joice was selected as a 2004 participant in the Hurston/Wright Writer’s Week at Howard University. She currently writes for Blade Magazine and maintains the blog theculinarycoquette.blogspot.com
(Women Writers On Food )
The Culinary Coquette is seeking salacious and spicy prose, essays, recipes, poetry and short stories by women writers that explore, celebrate, analyze all things food. Some topics you might consider when submitting your work for review; food and the erotic, food and ritual, Food Not Bombs, Veganism, gender roles and food, food for gods and goddesses, Biblical foods, sexual symbolism and food, ethnic foods, communal gardening, communal gatherings, feasts, organic food, GMO (genetically modified) food, seductive foods, aphrodisiacs, magical cooking( food spells, healing foods), Kosher foods, food politics, addiction to food, why we are obsessed with cooking shows, exotic foods, potlucks, ode to a certain food, and the old adage “the way to a man’s heart is through his stomach” These are just examples of what to consider when submitting to The Culinary Coquette. Be creative and send what you think might be ideal for the anthology.
Essays and prose should be between 500 to 2000 words.
Short Stories 1500-3000 words
Send submissions to jackiejoice@yahoo.com
Please send document in an attached file and in the body of email in .doc or .rtf format
Include your first and last name, email, daytime phone number, and mailing address in upper right hand corner of your submission.
Deadline for submissions October 1, 2010
Jackie Joice is an essayist, CNC (certified nutritional consultant), spoken word poet, photographer, and mom. Her work has been published in Shout Out: Women of Color Respond To Violence ( Sealpress 2008) Joice contributed to The Women’s Movement: An Encyclopedia of Thirdwave Feminism ( Greenwood Press 2005). Joice was selected as a 2004 participant in the Hurston/Wright Writer’s Week at Howard University. She currently writes for Blade Magazine and maintains the blog theculinarycoquette.blogspot.com
Thursday, July 15, 2010
Lance's Celebrity Chef Challenge
Lance's Celebrity Chef Challenge
Date: Saturday, July 17, 2010
Time: NOON - 1 pm
Location: The Great Park in Irvine, CA (off the 5 frwy. at Sand Canyon)
...http://www.facebook.com/event.
Description
All of Orange County will be “totally” rockin’ out at Lance Perkins' second "Celebrity Chef Challenge" at The Giant Orange Festival! The inaugural celebration kicks off at NOON on Saturday, July 17th at The Great Park in Irvine, featuring The English Beat, Annabella Lwin of Bow Wow Wow, Nico Adams, a DJ set by Lil Jon, Wyland's Clean Water Mobile Learning Center and many more.
Hosted by celebrities including; "The Love Goddess" Judy Tenuta, the "Messiah of Makeover" Daniel DiCriscio and Food Network star, Chef Adam Gertler, they will be sure to bring love, celebrity style and loads of delicious fun to the challenge.
But the stars of THIS show will be the chef challengers that will compete to be The “Giant Orange Festival Chef” for all of Orange County.
To turn up the heat, five-star chefs including; chef Helene An (AnQi Bistro / Crustacean), Bruno Serato (The Anaheim White House), chef Mark Kearney (Sabor International) and Chef Pascal Olhats (Pascal) will be judging the challenge and picking the top-rated chef.
If you want to experience this savoury action and more, ARRIVE EARLY! The Celebrity Chef Challenge takes place Saturday, July 17th, at NOON on the main stage. We will be giving out raffle prizes during the show and have a special star appearance at the end!! Be sure to head on over afterwards to the meet and greet to chat in person, get autographs and take photos with your favorite stars and Celebrity Chefs!
This is a high-end culinary event that you wont want to miss!
PLEASE CLICK THE LINKS BELOW FOR BIOS, PHOTOS AND WEBSITES...
http://www.facebook.com/album.
TO START OFF WE ARE PROUDLY INTRODUCING;
OUR ALL STAR CELEBRITY CHEF JUDGING PANEL... (with many more to be announced)
OUR JUDGES...
Chef, Helene An
AnQi Bistro / Crusteacean
http://www.facebook.com/photo.
http://www.ancatering.com/our_
Chef Mark Kearney
Sabor International / Mark Kearney Group
http://www.facebook.com/photo.
http://www.MarkKearneyGroup.co
http://www.saborinternational.
Ed Lee
Wahoo's
http://blogs.ocweekly.com/nave
Chef Pascal Olhats
Pascal
http://www.facebook.com/photo.
http://pascalnpb.com/about_us.
Bruno Serato
Anaheim White House
http://www.facebook.com/photo.
http://www.anaheimwhitehouse.c
OUR CHALLENGERS...
Chef Bert S. Agor Jr.
Ruths Chris Steakhouse Irvine
Orange County Celebrity Chefs
http://www.facebook.com/photo.
http://www.orangecoastmagazine
Chef Ken Cruz
Riptide Rockin' Sushi & Teppan Grill
http://www.facebook.com/photo.
http://www.riptidesushi.com/
Chef Jill Davie
Sunkist official spokesperson. "The Sunkist Lemon Lady"
co-host of “Shopping with Chefs” on Fine Living Channel
http://www.facebook.com/album.
http://www.sunkist.com/recipes
Chef Eddy Rocq
http://www.facebook.com/photo.
http://www.rocqcatering.com/ab
OUR CELEBRITY EMCEES...
Judy Tenuta
"The Love Goddess"
http://www.facebook.com/photo.
http://www.judytenuta.com/bio.
Chef Adam Gertler
http://www.facebook.com/photo.
http://www.foodnetwork.com/kid
http://www.foodnetwork.com/ada
Daniel DiCriscio
a.k.a. "The Messiah of Makeover"
Star of: "Bruno" (Da Ali G Show), Vh1's "Home James" & "Greenhouse", "Baywatch Hawaiian Wedding" (worked with Pamela Anderson), and the upcoming movie "Bettie Page Reveals All". Celeb clients include Pamela Anderson, Cher, Anna Nicole Smith, etc.
http://www.facebook.com/photo.
http://www.myspace.com/danield
OUR HOSTS / REPORTERS...
Leo Buck
Entertainment Correspondent / Lance Magazine
With nearly a dozen years reporting in the Entertainment and Lifestyle fields, Leo's feature stories and interviews have appeared in publications on both sides of the Atlantic. For two years, he was the Entertainment Correspondent for Village TV as well as serving as Restaurant Reviewer for "Rage Magazine"--a role he now performs for the new "Lance Magazine". In addition, he the creative force behind "Buck-ing Trends"--a theatre-oriented blog located at: http://buckingtrends.wordpress
http://www.facebook.com/photo.
Chef Susan Irby
"The Bikini Chef"
Television Host / Guest Star
http://www.susanirby.com/
http://www.facebook.com/photo.
OUR MASCOT...
Chef ROCK Tastealot!
http://www.facebook.com/photo.
OUR SPONSORS...
The Derby Deli & Dueling Piano Bar
http://www.derbymv.com/
Riptide Rockin' Sushi & Teppan Grill
http://www.riptidesushi.com/
Bristol Farms
http://www.bristolfarms.com/
Carolyn's Kitchen
http://www.carolynskitchenonli
OUR MEDIA SPONSORS...
Lance Magazine
http://www.LancePerkins.com/
OC Foodies
http://www.ocfoodies.com/
OC Restaurant Association
http://www.ocrestaurantassocia
Easy OC
http://www.easyoc.com/celebrit
Live OC
http://liveoc.livemagazines.ne
The Giant Orange Festival is Orange County’s signature charity event that features the best in local food, entertainment and brings the community together, all for a good cause. A portion of the proceeds will go to help education, environmental charities and over 20 charities in the community. The Giant Orange Festival is produced by Event Complete.
Lance Perkins is the producer of The Celebrity Chef Challenge, an editor and creative director in the media for over 23 years and reviews many five star restaurants. Lance Perkins proudly announces Lance Magazine, to be launched this summer!
http://www.LancePerkins.com/
For more information, sponsorship or booth space, please contact Lance Perkins at 949-606-5151
ARTICLES...
http://ocmusicmagazine.com/tas
http://content.yudu.com/Librar
http://www.youtube.com/watch?v
Date: Saturday, July 17, 2010
Time: NOON - 1 pm
Location: The Great Park in Irvine, CA (off the 5 frwy. at Sand Canyon)
...http://www.facebook.com/event.
Description
All of Orange County will be “totally” rockin’ out at Lance Perkins' second "Celebrity Chef Challenge" at The Giant Orange Festival! The inaugural celebration kicks off at NOON on Saturday, July 17th at The Great Park in Irvine, featuring The English Beat, Annabella Lwin of Bow Wow Wow, Nico Adams, a DJ set by Lil Jon, Wyland's Clean Water Mobile Learning Center and many more.
Hosted by celebrities including; "The Love Goddess" Judy Tenuta, the "Messiah of Makeover" Daniel DiCriscio and Food Network star, Chef Adam Gertler, they will be sure to bring love, celebrity style and loads of delicious fun to the challenge.
But the stars of THIS show will be the chef challengers that will compete to be The “Giant Orange Festival Chef” for all of Orange County.
To turn up the heat, five-star chefs including; chef Helene An (AnQi Bistro / Crustacean), Bruno Serato (The Anaheim White House), chef Mark Kearney (Sabor International) and Chef Pascal Olhats (Pascal) will be judging the challenge and picking the top-rated chef.
If you want to experience this savoury action and more, ARRIVE EARLY! The Celebrity Chef Challenge takes place Saturday, July 17th, at NOON on the main stage. We will be giving out raffle prizes during the show and have a special star appearance at the end!! Be sure to head on over afterwards to the meet and greet to chat in person, get autographs and take photos with your favorite stars and Celebrity Chefs!
This is a high-end culinary event that you wont want to miss!
PLEASE CLICK THE LINKS BELOW FOR BIOS, PHOTOS AND WEBSITES...
http://www.facebook.com/album.
TO START OFF WE ARE PROUDLY INTRODUCING;
OUR ALL STAR CELEBRITY CHEF JUDGING PANEL... (with many more to be announced)
OUR JUDGES...
Chef, Helene An
AnQi Bistro / Crusteacean
http://www.facebook.com/photo.
http://www.ancatering.com/our_
Chef Mark Kearney
Sabor International / Mark Kearney Group
http://www.facebook.com/photo.
http://www.MarkKearneyGroup.co
http://www.saborinternational.
Ed Lee
Wahoo's
http://blogs.ocweekly.com/nave
Chef Pascal Olhats
Pascal
http://www.facebook.com/photo.
http://pascalnpb.com/about_us.
Bruno Serato
Anaheim White House
http://www.facebook.com/photo.
http://www.anaheimwhitehouse.c
OUR CHALLENGERS...
Chef Bert S. Agor Jr.
Ruths Chris Steakhouse Irvine
Orange County Celebrity Chefs
http://www.facebook.com/photo.
http://www.orangecoastmagazine
Chef Ken Cruz
Riptide Rockin' Sushi & Teppan Grill
http://www.facebook.com/photo.
http://www.riptidesushi.com/
Chef Jill Davie
Sunkist official spokesperson. "The Sunkist Lemon Lady"
co-host of “Shopping with Chefs” on Fine Living Channel
http://www.facebook.com/album.
http://www.sunkist.com/recipes
Chef Eddy Rocq
http://www.facebook.com/photo.
http://www.rocqcatering.com/ab
OUR CELEBRITY EMCEES...
Judy Tenuta
"The Love Goddess"
http://www.facebook.com/photo.
http://www.judytenuta.com/bio.
Chef Adam Gertler
http://www.facebook.com/photo.
http://www.foodnetwork.com/kid
http://www.foodnetwork.com/ada
Daniel DiCriscio
a.k.a. "The Messiah of Makeover"
Star of: "Bruno" (Da Ali G Show), Vh1's "Home James" & "Greenhouse", "Baywatch Hawaiian Wedding" (worked with Pamela Anderson), and the upcoming movie "Bettie Page Reveals All". Celeb clients include Pamela Anderson, Cher, Anna Nicole Smith, etc.
http://www.facebook.com/photo.
http://www.myspace.com/danield
OUR HOSTS / REPORTERS...
Leo Buck
Entertainment Correspondent / Lance Magazine
With nearly a dozen years reporting in the Entertainment and Lifestyle fields, Leo's feature stories and interviews have appeared in publications on both sides of the Atlantic. For two years, he was the Entertainment Correspondent for Village TV as well as serving as Restaurant Reviewer for "Rage Magazine"--a role he now performs for the new "Lance Magazine". In addition, he the creative force behind "Buck-ing Trends"--a theatre-oriented blog located at: http://buckingtrends.wordpress
http://www.facebook.com/photo.
Chef Susan Irby
"The Bikini Chef"
Television Host / Guest Star
http://www.susanirby.com/
http://www.facebook.com/photo.
OUR MASCOT...
Chef ROCK Tastealot!
http://www.facebook.com/photo.
OUR SPONSORS...
The Derby Deli & Dueling Piano Bar
http://www.derbymv.com/
Riptide Rockin' Sushi & Teppan Grill
http://www.riptidesushi.com/
Bristol Farms
http://www.bristolfarms.com/
Carolyn's Kitchen
http://www.carolynskitchenonli
OUR MEDIA SPONSORS...
Lance Magazine
http://www.LancePerkins.com/
OC Foodies
http://www.ocfoodies.com/
OC Restaurant Association
http://www.ocrestaurantassocia
Easy OC
http://www.easyoc.com/celebrit
Live OC
http://liveoc.livemagazines.ne
The Giant Orange Festival is Orange County’s signature charity event that features the best in local food, entertainment and brings the community together, all for a good cause. A portion of the proceeds will go to help education, environmental charities and over 20 charities in the community. The Giant Orange Festival is produced by Event Complete.
Lance Perkins is the producer of The Celebrity Chef Challenge, an editor and creative director in the media for over 23 years and reviews many five star restaurants. Lance Perkins proudly announces Lance Magazine, to be launched this summer!
http://www.LancePerkins.com/
For more information, sponsorship or booth space, please contact Lance Perkins at 949-606-5151
ARTICLES...
http://ocmusicmagazine.com/tas
http://content.yudu.com/Librar
http://www.youtube.com/watch?v
Tuesday, July 13, 2010
Love Thy Neighbor
I’ve finally investigated my neighbors. We’ve been in close quarters and occupying the same space since 2007. I started investigating and observing them mainly in the morning and some times in the afternoon. I know they know that I’ve been watching their every move. Finally, it was time to take action.
I took my camera, walked right up to them, and snapped their photos without warning. Surprisingly, my neighbors didn’t protest or object to my Kodakian intrusion. In fact, I thought they reveled at the notion that they’d be showcased in my portfolio with descriptions of their reproductive parts, sexual habits, names of their family members and locations. I’m sure they have been watching me as well. I’m sure as I squatted down in my ripped blue jeans, sandals, and cleavage grasping t-shirts that they wanted me to be a part of their sexual future. Well, I couldn’t, because my other neighbors indiscreetly peeked out their windows and thought that I hadn’t saw them watching me…but I did. I’m not into orgies with green individuals, not now not ever. However, I did want to engage in preserving their legacies. I’ve been documenting individuals like this in other states during my travels for years. Now it was time to start in my own back yard, literally.
My front and backyard are populated with invasive Star Trek looking plants and weeds. On cool crisp mornings or muggy afternoons, I zoomed in on spiny veins and thick stamens, vulvas, and ovaries with my camera. I kneeled on dirt and concrete and gently with my fingers lifted or turned over prickly or fuzzy leaves to record its vascular structure, color, texture, and pattern embedded in oftentimes dry hard soil.
I discovered that CVS and Walgreen’s ain’t got nothing on me! Nor does the local street pharmacist. The fence that surrounds my garage and encloses the parking space is laced with Morning Glory ( Ipomoea Violacea). Morning Glory is a vine that produces beautiful purple flowers and apparently it produces some pretty good trips! The seeds of Morning Glory contain the alkaloidal substance lysergic acid amide, the original source of LSD. Yes, acid. LSD is the synthetic version of the drug. The garden bed in the front has Black Nightshade or Horse Nettle, a toxic hallucinogenic plant with little purplelish berries and tiny star-shaped yellow and white flowers. In the back yard, there’s nut grass ( cyperus rotundus) and Mexican Tea or skunkweed (chenopodium ambroisiodes). The two plants/weeds in the back yard have several medicinal properties.
I wonder if these “weeds” were always viewed as “invasive” or troublesome by ancient native and indigenous peoples, because these plants all have some type of medicinal purpose(s). What makes us (man) deem something that has been here for thousands and thousands of years and a part of nature invasive? Our relationship with plants is symbiotic. Besides, they are our neighbors and without them, we die not the other way around.
I took my camera, walked right up to them, and snapped their photos without warning. Surprisingly, my neighbors didn’t protest or object to my Kodakian intrusion. In fact, I thought they reveled at the notion that they’d be showcased in my portfolio with descriptions of their reproductive parts, sexual habits, names of their family members and locations. I’m sure they have been watching me as well. I’m sure as I squatted down in my ripped blue jeans, sandals, and cleavage grasping t-shirts that they wanted me to be a part of their sexual future. Well, I couldn’t, because my other neighbors indiscreetly peeked out their windows and thought that I hadn’t saw them watching me…but I did. I’m not into orgies with green individuals, not now not ever. However, I did want to engage in preserving their legacies. I’ve been documenting individuals like this in other states during my travels for years. Now it was time to start in my own back yard, literally.
My front and backyard are populated with invasive Star Trek looking plants and weeds. On cool crisp mornings or muggy afternoons, I zoomed in on spiny veins and thick stamens, vulvas, and ovaries with my camera. I kneeled on dirt and concrete and gently with my fingers lifted or turned over prickly or fuzzy leaves to record its vascular structure, color, texture, and pattern embedded in oftentimes dry hard soil.
I discovered that CVS and Walgreen’s ain’t got nothing on me! Nor does the local street pharmacist. The fence that surrounds my garage and encloses the parking space is laced with Morning Glory ( Ipomoea Violacea). Morning Glory is a vine that produces beautiful purple flowers and apparently it produces some pretty good trips! The seeds of Morning Glory contain the alkaloidal substance lysergic acid amide, the original source of LSD. Yes, acid. LSD is the synthetic version of the drug. The garden bed in the front has Black Nightshade or Horse Nettle, a toxic hallucinogenic plant with little purplelish berries and tiny star-shaped yellow and white flowers. In the back yard, there’s nut grass ( cyperus rotundus) and Mexican Tea or skunkweed (chenopodium ambroisiodes). The two plants/weeds in the back yard have several medicinal properties.
I wonder if these “weeds” were always viewed as “invasive” or troublesome by ancient native and indigenous peoples, because these plants all have some type of medicinal purpose(s). What makes us (man) deem something that has been here for thousands and thousands of years and a part of nature invasive? Our relationship with plants is symbiotic. Besides, they are our neighbors and without them, we die not the other way around.
Monday, July 12, 2010
Berry Delicious
Delicious Lotus Root via my friend Tanya
Alas, I have never even seen a whole lotus root, nor do I know where to get them or prepare this dish~ but if anyone is interested I will ask her. Just thought they were neat n wanted to share. I’d offer ya a bite but we ate them all lol! TnZ
Tuesday, June 01, 2010
Summer Sweet Strawberry Smoothie w/Uber Fiber !! Mmmmm....
Strawberries are high in fiber, folic acid, an antioxidant and so much more !
Use about 10 fresh strawberries
1 or 2 cups of almond milk
1 packet of Stevia ( don't use the fake sugar like Equal, Nutrasweet, etc)
1 or 2 cups of ice
Add all ingredients in blender and puree ! Deliciously healthy ! Good for the colon too !
Use about 10 fresh strawberries
1 or 2 cups of almond milk
1 packet of Stevia ( don't use the fake sugar like Equal, Nutrasweet, etc)
1 or 2 cups of ice
Add all ingredients in blender and puree ! Deliciously healthy ! Good for the colon too !
Thursday, May 20, 2010
Hmmmmm...
| Mark Brecke's Amazing Sesame Seed Dressing 1 tbsp of fresh ginger root 1 clove of garlic zest and juice of 1 orange 1/2 cup of lemon juice 1/2 cup of tamari 6 tbsp of rice wine vinegar Blend all the above with 3 cups of canola oil or sunflower seed oil. | ||
 | ||
Monday, April 05, 2010
Blade's 18th Anniversary Party at The Anaheim Whitehouse
Last Sunday, March 28th Blade Magazine celebrated their 18 years in existence ! The celebration was held at the luxurious Anaheim W
hitehouse in Anaheim, CA.
This restaurant provided elegant dining experience. Blade publisher, Bill LaPointe couldn't have picked a more decent location. There was music, champagne and the menu was as follows,
The Patricia Nixon Contemporary Salad
Baby Mesclun greens with a passion fruit-ginger vinaigrette served in rice paper basket
Entree
Fresh whitefish and braised beef
Fresh whitefish filet presented in fresh herb sauce paired with braised beef in a cabernet demi glaze with a touch of horseradish.
Dessert
Nancy Reagan Chocolate Profiteroles
Decadent puff pastries filled with vanilla creme Anglaise, topped with chocolate
ganache and powdered sugarFor more information, please visit Anaheim Whitehouse
Wednesday, March 24, 2010
Yes, you read correctly ! Baked Kale! I was doubtful myself, until Tanya baked a whole batch of kale one night. It was absolutely delicious ! I couldn't believe it. I devoured it. Kale is rich in Vitamin B6 and Vitamin C, carotenes, and manganese. It also contains anti-cancer properties.Recipe : Pre-heat oven to 350 degrees
lightly oil Kale with olive oil
and sprinkle salt & pepper to taste
Bake until Kale is crispy ( roughly 10-15 minutes)
Just monitor. Voila ! A quick tasty & healthy snack!
Photo by Denise Rosser
Wednesday, February 10, 2010
Uses For Coffee Filters
USES FOR COFFEE FILTERS
(forwarded from my cousin Grace)
1. Better than paper towels and a lot less expensive...
(Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones.
2. Cover bowls or dishes when cooking in the microwave.
3. Clean windows, mirrors, and chrome. (They are lint-free, leaving windows sparkling)
4. Separating china dishes to protect from breakage.
5. Filters broken cork from wine if cork breaks when opening a wine bottle.
6. Protects cast-iron skillets from absorbing moisture and prevent rust by placing in the skillet.
7. Applies shoe polish.
8. Recycles frying oil by straining through a lined sieve.
9. Weigh chopped foods by place ingredients in on a kitchen scale.
10. Convenient wrappers for messy foods, like Tacos.
11. Stops soil from leaking out of plant pots by placing at drainage holes.
12. Prevents Popsicle and ice cream cone drips by poking holes as needed.
13. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters.
14. Soaks up fat from bacon, sausage, chicken and greasy foods.
15. Keep in bathroom for great razor nick fixers.
16. Use to embroider or appliqué soft fabrics as an easy-to-tear backing.
17. Put baking soda in and insert into shoes or a closet to absorb or prevent odors.
18. Strains soup stock and to tie fresh herbs in to put in soups and stews.
19. Prevents spills when adding fluids in car engine.
20. Great spoon rest while cooking and clean up small counter spills.
21. Saves from washing extra dishes when baking by holding dry ingredients, cutting fruit or veggies.
22. Wraps Christmas ornaments for storage.
23. Removes fingernail polish.
24. Sprouts seeds by dampening, placing seeds in, fold and place into a plastic baggie until it sprouts.
25. Blotting paper for pressed flowers by placing flowers between two filters then put in book to press.
26. Disposable 'snack bowl' for popcorn, chips, etc.
(forwarded from my cousin Grace)
1. Better than paper towels and a lot less expensive...
(Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones.
2. Cover bowls or dishes when cooking in the microwave.
3. Clean windows, mirrors, and chrome. (They are lint-free, leaving windows sparkling)
4. Separating china dishes to protect from breakage.
5. Filters broken cork from wine if cork breaks when opening a wine bottle.
6. Protects cast-iron skillets from absorbing moisture and prevent rust by placing in the skillet.
7. Applies shoe polish.
8. Recycles frying oil by straining through a lined sieve.
9. Weigh chopped foods by place ingredients in on a kitchen scale.
10. Convenient wrappers for messy foods, like Tacos.
11. Stops soil from leaking out of plant pots by placing at drainage holes.
12. Prevents Popsicle and ice cream cone drips by poking holes as needed.
13. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters.
14. Soaks up fat from bacon, sausage, chicken and greasy foods.
15. Keep in bathroom for great razor nick fixers.
16. Use to embroider or appliqué soft fabrics as an easy-to-tear backing.
17. Put baking soda in and insert into shoes or a closet to absorb or prevent odors.
18. Strains soup stock and to tie fresh herbs in to put in soups and stews.
19. Prevents spills when adding fluids in car engine.
20. Great spoon rest while cooking and clean up small counter spills.
21. Saves from washing extra dishes when baking by holding dry ingredients, cutting fruit or veggies.
22. Wraps Christmas ornaments for storage.
23. Removes fingernail polish.
24. Sprouts seeds by dampening, placing seeds in, fold and place into a plastic baggie until it sprouts.
25. Blotting paper for pressed flowers by placing flowers between two filters then put in book to press.
26. Disposable 'snack bowl' for popcorn, chips, etc.
Tuesday, February 09, 2010
Cooking With Rain Water by Kola Boof
One of the "oldest" traditions in BLACK CULTURAL COOKING is the
saving of "rainwater" for later use in cooking.
The world has changed...skies are Polluted. But we still carry out
this ancient tradition:
(1) Get you a good clean bucket or a Pot or whatever you want
to catch the rain in. I usually have 10 to 12 pots scattered about
when it's raining.
(2) Let the rain collect in your pots/buckets. Take it in the house.
(4) Using a CHEESE CLOTH STRAINER---pour the fresh rainwater
into another pot/container "straining it" through the CHEESE CLOTH.
(5) Pray over the rain water. Tell God what your hopes are for your
family's "health", "blessings you need"--the nourishment that you
are hoping God will place inside every meal you cook. Most of all,
tell God that you see this freshly fallen rain...as LOVE from up above.
You want God's love inside you and your family. You are THANKFUL
for this wonderful rain.
(6) Take all your "strained" rain water and BOIL IT until it's seething,
bubbling hot in the pot. This is because we're in America with man's
pollution--in some areas, we have to CLEANSE the rain.
(7) Transfer water to a plastic container and FREEZE. You now have
"rain water" for cooking certain African dishes or making Greens...you
can also simply Refrigerate some rainwater if you know that you'll be
using it soon.
This is closeness to GOD...the using of rain water in cooking. It is
ancient practice of the Black Woman, since Alpha.
God, the ancestors and all who will be born meet up with us when
we eat delicious meals blessed with the sacrament of Rain Water.
You can check out more of Kola Boof's work Kola Boof
saving of "rainwater" for later use in cooking.
The world has changed...skies are Polluted. But we still carry out
this ancient tradition:
(1) Get you a good clean bucket or a Pot or whatever you want
to catch the rain in. I usually have 10 to 12 pots scattered about
when it's raining.
(2) Let the rain collect in your pots/buckets. Take it in the house.
(4) Using a CHEESE CLOTH STRAINER---pour the fresh rainwater
into another pot/container "straining it" through the CHEESE CLOTH.
(5) Pray over the rain water. Tell God what your hopes are for your
family's "health", "blessings you need"--the nourishment that you
are hoping God will place inside every meal you cook. Most of all,
tell God that you see this freshly fallen rain...as LOVE from up above.
You want God's love inside you and your family. You are THANKFUL
for this wonderful rain.
(6) Take all your "strained" rain water and BOIL IT until it's seething,
bubbling hot in the pot. This is because we're in America with man's
pollution--in some areas, we have to CLEANSE the rain.
(7) Transfer water to a plastic container and FREEZE. You now have
"rain water" for cooking certain African dishes or making Greens...you
can also simply Refrigerate some rainwater if you know that you'll be
using it soon.
This is closeness to GOD...the using of rain water in cooking. It is
ancient practice of the Black Woman, since Alpha.
God, the ancestors and all who will be born meet up with us when
we eat delicious meals blessed with the sacrament of Rain Water.
You can check out more of Kola Boof's work Kola Boof
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