My choice is to not consume GENETICALLY MODIFIED FOODS!

Yup....GENETICALLY MODIFIED! 

Just the sound of these words seem scary.  The reality is that people SHOULD be scared.  The industry calls it GMO, Genetically Modified Organism.  GM foods is a result of laboratory manipulation that converts naturally grown produce.  The scary part is that these GM foods have unintended side effects that the lab is unable to prevent.  GM products are everywhere, thanks to major companies like Monsanto.  The terrible thing is that Monsanto has also bought smaller businesses and farms to do their testing.  I just discovered that Boca Burgers use GM products!

In my own personal effort to educate I provide some helpful tips:
http://www.nongmoshoppingguide.com/
http://organicconsumers.org/

The information is now in your hands!

Please bring me comfort.

The yummy goodness that brownies are have recently brought me comfort. After buying a new silicone 1x1 pan, I finally begin to try it out.

Waiting in anticipation, I realize I begin this type of "brownie-jig."  These brownies, nothing super special, just from the box.  No special additives (wink) in this one....

After cooling, I dumped them out.   Oh man...yummy goodness!  Ok, so I actually ate all 24 pieces in a matter of 36 hours.  Yikes!  But wait a minute, they are tiny.  This equates to maybe a few adult-size pieces.

Attempting to justify my bad eating indulgence is simple ridiculous, but oh well,  I felt happy. 

Complaints & Gripes

WHERE'S THE BREAD?

When dining at a restaurant that has consistently served quasi-descent food, I am not surprised that I was given this bread roll to eat along with my buttery escargot:

"Um...helllerrrrr, how am I suppose to soak-up the butter with just crust?"

Another problem that occurs is hot soup served cold. Uh, duh....how can this be? So in an attempt to fix this problem and resending the bowl back to the kitchen, maybe we order the soup extra hot; like ordering an extra hot latte from Scarbucks. Uh....still not hot! WTF!? C'mon folks, how hard can this really be! Even though this occurs a lot, one may say, "don't order it." But, the fact is: the lobster bisque is so frackin good....when HOT!

TASTY DIM SUM BUT TERRIBLE SERVICE

Yes...in order to have some of the most tastiest dim sum east of China and west of San Francisco, one must endure the servers that pretend to not speak english in an english speaking state and to forget part of your order and now one must double check the bill. It is what it is; and we endure it for great food.

I finally found some yummy Escargot

So many problems from a restaurant with so much potential. Formaggio's...sounds like a great place right? Well yes and no. Too many inconsistencies and problems with their menu. Of the countless times I ventured there, I keep returning after bad experiences. Since there is a lack of decent places to eat near me, I still find myself returning to this place.

One of the few things going for them is that they never close between lunch and dinner and therefore, one can always get a cocktail between 2p and 5p. After my last fiasco, I was hesitant, but was craving some fried calamari. Assuming they probably have them, I took my mom, ordered the calamari, truffle french fries, and we shared a warm spinach salad. I did discover that the salad was awesome. The fries could use an extra squirt of truffle oil, and the calamari is o.k.

The next time, I had the salad and then I also discovered that they have escargot. To my delight, I was waiting in anticipation to try this item. Although I was apprehensive because of bad experiences (hot lobster bisque served cold, prosciutto wrapped shrimp served over cooked and with no taste, Greek salad served without lettuce and chunks of raw red onion and green bell pepper, etc...) I thought that I just had to try it. If the escargot is served as a tasty and delicious appetizer, Formaggio will become my favorite place. Yes, I said it. Why? Well, there is just no other place withing 15 miles of me that serve yummy buttery escargot. I finally scored!

I did appreciate that every bad plate was removed from the bill. And just to mention another great item, the rib eye steak, and their pizzas. So now, I don't think I'll try anything new; I have come to a final conclusion and can now enjoy this place. Knowing what to get and what to stay away from. The lobster bisque is still so good (when served hot), I just need to ensure an "extra-hot" order the next time around.

I.....WANT........COOKIE!

I've been such the Cookie Monster these past few days! Cookie-Brownie combo..my new discover. I've been thinking about making cookies for the past weeks but just was not compelled to really do it. My cousin made such a large batch and was trying to them out of her house.

If I took them, I knew I would eat them. My attempts to off-load them did not work! I ate...I ate...I ate. Chewy goodness! Mmmmmmmm Mmm!

I just could not resist them. My consequence was massive sugar overload and major bloating feelings. What was I thinking?

So good and yet so dangerous!

I know how bad this obssession is, but I now am left to try and tweak the recipe and add it to my collection....my thoughts return to one of my many dreams:

To own a cookie shop. Make some amazing cookies. Fatty ones too.

If I reduce the carbs, does it really get any better?

I wonder if I need to add cookie baker to my list of job experiences? I must continue this pursuit...

I must start my cleanse!!!!

Why do I bother sometimes?

I have the urge to make dinner for everyone. This doensn't always happen like this. I get requests to make something in particular, I want to eat something specific, or I'm too tired to make anything so everyone must fend for themselves. I sometimes don't know 'how to' make dinner just for me; the result is leftovers, or food for the masses.

For those who come in to eat, well, eat it and be thankful. I don't want to hear how I should have made it or a completely new recipe that doesn't even resemble my final dish.

Just shut up and eat it! Or don't eat it! So many comments; as my grandma used to say "Too many cooks, get out of the kitchen!"

Why do I bother sometimes? I thought I was being helpful, but the problem is that I was 'expecting' some sort of appreciation for my efforts. I have to remind myself AGAIN, to just do it for the pleasure and whatever happens, happens (or doens't happen).

I think this is an endless battle; and instead of letting this get the best of me...I need to just ACCEPT IT FOR WHAT IT IS!

And to all those who want to 'suggest' to me how it should be done...well.....make it your damn self!

Not the chimichurri I was craving

Where do our local chef's eat? Local eateries with good food and good prices. I will lead you on my train of thought:
1) The mom and pop shop plating up pork pastele.
2) My love for tasty corn tamales with chimchurri sauce.

I realize I need to take a break from my work and it is time to make lunch. I've got some parsly I got to use before the bunch goes bad. Never making a chimichurri sauce before, I think that I can probably make it from scratch.

What will I eat it with? I have no idea...I'll find something. Maybe putting the sauce on a salmon burger, or boiling some chicken; maybe even on a piece of steak.

I cut the parsly, add some green onions, peel the garlic, and add some s & p.

I guess I should blend it?

I added some vinegar....agh! Too much, crap! I add the EVOO.

I taste it...not exactly the sauce I anticipated. It tastes more like a salad dressing.



Here's my lunch: