Some favorites on Facebook…

Thanks to Darran from FB for posting these wondrous pix. So yummy!

Alas, it is finally here. The Beast is Back is finally up. Still working on making that code original though. 😉

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Pork ‘n Beans!

Pork and Beans, the A+ version.

Hey peeps, to the left here is the A+ version of what would normally be just your average bowl of pork and beans.

But in this case, you’ll want to add some steamed white rice, lemon pepper, some onions, couple of Roma tomatoes and you’re good to go!

To give this dish a tad bit more color, you can also add two or three jalapenos (remove the seeds if it’s too spicy for you), and hominy.

There aren’t any rules. Btw, the new blog is on Tumblr…and the podcast show, oh! Up in a bit. Glee is on.

Food Photo of the Day: Strawberry Brownie Torte.

Strawberry Brownie Torte. Courtesy of Runs with Spatulas.

Cheddar, bacon, mozzarella toasties.

I made these this morning:

They’re really easy to make. Chop some bacon. Fry it. Set aside some sliced bread. Sprinkle the fried bacon bits on the bread. Layer cheddar cheese and mozzarella on the bacon and toss in the oven until everything’s melted and toasty.

So many goodies…

…and more reason to love FoodBuzz. Here are some sweets that they posted in preparation for Valentine’s Day. More coming. My new blog should be up and ready next Monday.

Cheers.

Macarooned on an Island (via The Patriotic Baker)

Case was just talking to me about Gilligan’s Island so this caught my eye. Island fever, indeed! This looks absolutely delicious so I’ll be saving it in my recipe list.

Macarooned on an Island Gilligan’s Island style (and yes, I know the actual word is ‘marooned’). Except I have running water, a grocery store and means of transportation off the island. Maybe it’s just some island fever. Living on a little island has taught me that I never want to be stuck on a little island. I go stir crazy. The furthest away I can drive is the other side of the island…and that isn’t that far away. It’s like…20 minutes away by car. There are pros a … Read More

via The Patriotic Baker

Foodies and friends. I’m back using HootSuite.

Foodies and friends. I’m back using HootSuite in my attempt to streamline my tweets, 4sq, FB, and WordPress posts. I hope my pix show up.

A Trophy cupcake courtesy of Priscilla Anderson.

FoodBuzz it Up!

If you aren’t already a member of the vibrant and engaging food community on FoodBuzz, I highly encourage you to take part; bragging rights aside – I discovered 500 friends on that site all within

Pork Scallopini by Ken Canterbury.

the chilly month of January. Funtastico. Who wouldn’t want a family of gluttonous, free-wheeling aspiring chefs who share palatable transcriptions for feasting and pictorial munchie bliss!

Sigh.

Mind you, I don’t mention friends with the flippancy likened to the online association of the virtual associate that so-called social media experts denounce as insular verbally awkward introverts who spend upwards to 85% (<–This number isn’t based on any quantifiable data. Just my fav number for the moment.) of their time fawning over their Photoshopped avatars and making monkey faces from the confines of a greasy computer screen.

Nope.

For the most part, the folks on FoodBuzz are real. They are passionate and honest about their love for food. Whereas music and love purport a universal connection among the world community, great food, the love of food, connects individuals, families, friends, societies, states and nations in the great united states of Foodbuzzinia.

Mmmm, I need some more chocolate.

Changes.

Aunts, uncle, cousins...

Hey, everyone. My apologies for the lack of written content these past few days. I’m in the process of changing careers, getting new glasses, having a more optimistic outlook on life, and working hard on pursuing better goals this year.

Food will always be high on my list of priorities because you all know this boy has got to eat. But most importantly, 2010 really revealed to me that the value of laughter and family, especially during these trying times, is critical in maintaining one’s sanity and composure. 😉

In a way, you could also say that cooking kind of saved me a little.

As this week draws to a close, I’m going to work on establishing another food blog that will embrace the love of cooking complete with interviews, video, and recipes, lol. Goodies from the Grenadines will return to its original purpose of focusing on Caribbean culture, cuisine, and hopefully the daily ongoings of the bakery that my hard-working cousin and her husband own and manage in Kingstown, SVG.

With that said, here’s to looking forward to the kind of change that gets us back on track to the road to success and happy stomachs.

This was yesterday’s breakfast. 🙂