I happened to run into a couple of awesome “blog groupies” the other day at a concert. They brought to my attention just how much I have abandoned this blog. I guess it is time I get back on task. Not going to lie, I do miss it..and I gotta keep my groupies happy 🙂

Quick life update: I am no longer working at Carpe Vino in Auburn. The stress finally got the best of me so I decided to begin the search for a new job. I now work in the kitchen at The Briar Patch Natural Foods Co-op in Grass Valley CA. I love it there, and am extremely grateful for the opportunity, and also thankful to have my stress levels back to normal. As you may know I also started up my own personal chef business. However, because of my busy work schedule I am only doing private dinners.

I don’t get a day off until next Tuesday but you might want to tune in. I am going to address a few important techniques to cooking meats. Bacon may also be involved… 🙂

What is your least favorite protein to cook with and why? What is your favorite?


Long time no see. A bit has changed since I last posted. Nothing huge. I wasn’t arrested, kidnapped, or murdered. But I have been working on a little project. I guess you could call it my food baby.

Here it is:


Wow, so I have been a little absent on the blog lately, but the good news is that my absence is due to me getting the job at Carpe Vino. I have been working full time so it has been interesting to find a balance and a routine but I think I have finally worked out the kinks as to how to spend more time on here. I have also been able to make it back to Crossfit thanks to Coach E! Although I am basically having to start over, and it is sad seeing how much strength and fitness I lost.. I am extremely happy to be back at it. I almost forgot what it was like to be sore EVERYWHERE. It hurts so good.

I am not completely sure of my work schedule now that the restaurant is open Sundays, but I do know that I will at least have every Monday off. Therefore, I will try and get a recipe post up every Monday. Hope you are ready for Monday suppers!

I am not quite so jobless anymore. I don’t have a job… but I do however, have to go to work. I am probably not making much sense. Well, today I start a two week internship at Carpe Vino. The chef is giving me two weeks to prove myself for a position at the Garde Manger station ( cold foods like salads, cold appetizers, and desserts ). Considering this restaurant is a place that I have always wanted to work at, I am a bit nervous. This is a dream job for me, and to land it right out of culinary school is something that I didn’t even dream of because I didn’t think it was possible. I don’t have the job yet, so in the meantime I will just start dreaming about it. And if you haven’t already, you should eat there. The food is amazing. I promise.


I am a culinary school graduate. It is official. My very last day of school EVER was last Monday. ( Well, at least I’d like to think it will be my last day of school ever. You never know. ) Our last day of school consisted of a portfolio show where we had to make a bite sized dish for possible future employers to come and pretend to be interested in hiring us. I think only about 8 employers showed up…leaving me where I started. Jobless. Well, I tried. The good news is that my dish was paleo. Well, minus the crispy onions.

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Seared Ahi tuna, with daikon, carrot, and jicama salad, wasabi sauce and coconut cream.

As you may know, I am obsessed with sushi, and wasabi. So, I figured I would incorporate a few of my favorite flavors into my dish. Turned out pretty good i’d say.

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This is where I got to stand for hours…and hours for the portfolio show.

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This was my friend Alicia and I after being at school for like 14 hours. Goodbye culinary school… now off to find me a job.

In the meantime, I am not really sure what to do with myself. I keep thinking that I have homework to do, or deadlines to reach… but I don’t. Guess I might as well focus on the blog!



It has been a rough couple of days of whole30. It is day nine but it feels like it should be day 20. I will admit that I have had a few moments of weakness the last couple of days. My weakest moment was yesterday when I wanted to dive head first into a roll of sushi. Forget the cookies and cake, I want sushi. I thought surely I was going to quit and bring everyone down with me…but then something magical happened…. dinner. My urge to quit Whole30 stopped as soon as I had some good food in my stomach. I think I gave Dez false hopes though…


We have all had out moments of weakness, I think Dez is aching for cupcakes as much as I am aching for some sushi. I believe I remember her trying to bribe me with sushi… it is my kryptonite.

As we tried to get over our wanting to quit whole30 fit, Dez made us some delicious pork tacos with mango salsa. Yum.


Not only were they pretty, but they tasted amazing. There was not much left over.

Hopefully there are easier days ahead.

Onto day 10!


It is Day 5 of our household whole30 challenge. I bet you thought we quit again. Nope. We are still going strong. Come on now, have a little more faith in us than that. Sure, there have been a few struggles, but no slip ups. I think we are going to make it this time. Now onto the food.

I should have a lot more food to post but have been in a bit of a pinch with photos and am in need of some new plates for food photography purposes… until then, here was one of the favorites of the week.

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I love carnitas. Maybe that is why this is my favorite. I know, carnitas are not nearly as fun without a taco shell or a tortilla to go with them but I promise you that with the right fixings, they are still damn good. I thought about serving the carnitas in a lettuce wrap…but I have done that about a thousand times and I always end up frustrated with a mess in my lap ( or my plate if I am lucky ). Unfortunately lettuce is just not as great of a  food transportation device as a tortilla. Instead of a lettuce wrap I decided to saute some cabbage and top it with carnitas. Perfect. No frustration, yet with all the flavor. It is not as pretty, but in the end, it is the taste that counts.

I served Yucca root as a side for the carnitas, which many people have never tried before. Let me tell you, if you are missing potatoes, and are turning orange from eating so many sweet potatoes than this is the way to go. I prepared them “cuban” style which means you make a sauce made up of onion, garlic, and olive oil and then pour it over the cooked yucca to finish.  To prepare the yucca all you need to do is peel it, cube it, simmer it unitl tender, and then finish it with your sauce.

For the Sauce:

4 garlic cloves, minced

one onion, diced

1/4 cup olive oil

salt and pepper to taste

I put all of my ingredients in a food processor and pulsed until everything was nicely minced, but you can do it by hand as well.

Place sauce in a pan over medium high heat and sautee for a few minutes just to get the raw onion/garlic flavor out. DON’T BURN YOUR GARLIC.

Pour the sauce over your yucca and toss. Season with salt and pepper. Easy peasy.

I also served homemade salsa and guacamole. Nothing is complete without guacamole.

On another note, today I am starting the first day of my last lab class for culinary school. ( granted I pass ) I am almost done. I am all sorts of nervous and excited. I remember the first time I slipped on these chef coats… I couldn’t help but smile. It was the beginning of a new chapter of my life. A chapter I had always dreamed of. Hard to believe that dreams really do come true. I am curious to see what the next chapter in my life has in store for me. I don’t plan to stop dreaming anytime soon.

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