There's nothing like a stomachache and blog deadline to get the brain going. Welcome to the ramble! Just kidding I'm going to tell yall about these amazing cabbage rolls I made this week and hope it lulls me to sleep for another hour or two before my latest doctors’ appointments and work.   The cabbage rolls came from sitting on TikTok at the ER with Alex for a cyst inspection. The cabbage rolls I found were vegan but looked delicious. I knew my family wouldn't go for that, so I modified and moved on. When I went looking for a recipe online, I took a read on where they came from. The people in ancient middle east started making them. Once trade roots to Central and Eastern Europe the dish went with. Every community has different recipes; Romanians and northern Poles prefer a savory sauce, while Jews from Galicia and Ukraine favor sweet-and-sour.   When I started cooking the ingredients they were giving off Mediterranean vibes and those were the seasonings I used as well; here's how I made it. I browned up a pound of ground beef and cooked my rice. I used brown rice which I'll tell you why in next week’s blog. It's that one I said was boring and needed a rewrite. Anyways, cut up whatever vegetables you're using. I had some onion, bell pepper, carrot, celery, and spinach that I cut up and mixed into the bowl with the meat and rice. As far as seasoning is concerned, you can use whatever makes you smile. I used Italian, chili powder, cinnamon, cumin, turmeric, and country bobs seasoning. While that cools so you can handle the stuffing, steam your cabbage off the root. I don't know any other way to explain it. Cabbage is grown around the little root so the easiest way to pull apart the leaves. Once they come apart steam the individual cabbage leaves for like five mins and cut the white stock out of the middle. Then fill the leaves and roll them up. I put some tomato sauce in the bottom of the baking dish as a bed for my cabbage rolls to nestle into and bale them at 350 for like 20 to 30 mins. Everything is already cooked your just warming it through and killing the last of any bacteria. If you're feeling really fancy put a dollop of sour cream and fresh dill on top.   Speaking of work, it's going a lot better honestly. We're in the process of unionizing so it's getting a little less stressful and the hours are getting better. I never know what day of the week it is anymore but I'm more fulfilled and feeling happier. It's amazing when I don't have to worry about everyone, it's a lot easier to focus on what's important. We're still working in progress but life feels a little lighter these days. As always if you have any questions, comments, or concerns please reach out via email or comment below... Be Blessed!

I'm going to start this whole blog off with I'm not a baker, so you know this is a brag on my husband for letting me help him. I’m writing while he's getting some doctors’ appointments done.  We had a major breakthrough at my work, so he baked me a cake to celebrate. This happens to be my favorite cake because it reminds me of my childhood. My grandpa would make one every time we came over. He used to let me help just like my husband does. Anytime I try to bake anything other than pie dough, it doesn't come out right, so I leave it either to Alex or the store to make desserts, but I was feeling like I could do it, so I asked to help. He let me mix the batter and stir in the strawberries.  While writing I wanted to figure out who made the first pineapple upside down cake. A quick Google search tells me that it was sent into a recipe contest in 1925 to Dole for the best pineapple dish, receiving over 2,000 submissions. The winning recipe was submitted by Mrs. Robert Davis of Norfolk, Virginia, and Dole promoted it widely in magazine ads and articles.   Alex made this one really special and added a second tier with strawberries and a frosting with pineapple cherries and strawberry in it to complement the flavors of the cake. The cakes that were blended to perfection by well me of course, were strawberry flavored. Alex placed the fruit in the pan as he told me the batter can't have any lumps in it and tells me to add the oil and water alternately so as to not create a curdled batter and easier to evenly distribute. After we poured half the batter into the first pan, he added strawberries I had cut up a few minutes before into the remaining batter as I stirred to evenly distribute them through the batter. Then we added the 2nd cake to the pan baked and I watched as Alex held his breathe when it was time to turn the cakes.  I'm so grateful for this man that came into my life when I couldn't make room for anyone. I think he believes in me more than I do. He's my best friend and my bestest cheerleader. This whole blog was his idea for me to be able to tell my friends all the stories I tell him.   Thank you for coming along on this journey with us. As always if you have any questions, comments, or concerns please reach out via email or comment below.  

I had a whole informative blog written and ready to post and then well life happened, and I thought it was boring, so it’ll stay a draft until I feel like I’m ready or I lose an entire week again. Sorry I’m so late with this week. My days all run together because my schedule has no more pattern anymore.  Well, here’s the ranting of a sick chef that is used to just powering through.

  The first phases I learned in culinary school and one of the fundamentals not just for my professional growth but for my personal growth is a French phrase mise en place, and this week I'm letting y'all in on how I use this concept in my daily life.

   I saw this on my Instagram reel and had to try it, but I'm going to make it a bit different. I love sauce and chicken or steak in my quesadilla, so I'm going to add some protein to mine and a chipotle and jalapeno sour cream before I cut it into chip pieces and deep fry it. Let me show you how I did it.

Since I started cooking, I have always wanted to go to Paris and see all of the places I learned about, and my husband is going to change that. So, this week's blog is about my favorite French sandwich named croque monsieur.

 I was set to write a whole different blog this morning, but it's this dinner I just made that changed the game. I made some short ribs that made my husband proud, and I'll tell you about it.

I have loved eggrolls since I was a child, but I didn't know how to make them properly until a few years ago. I know we all go to the closest Asian restaurant for those delicious pockets of flavor, but I'm going to show you how the hacks to make them at home.

It’s been an odd week, and I haven’t had a lot of time to cook for the family. To be completely honest this blog might be more rant like than most and if you don’t want to read on, I understand. There is a randomly made Indian taco night receipt at the end if you want to skip a paragraph or two.

Yesterday was restocking day at my house, and while we were at Sams we found some amazing looking ribeye steaks, bacon wrapped jalapeno poppers, and baked potatoes. I'm going to tell you about it while I wait for Alex's MRI to be done.

 My husband asked me to get the stuff to make nonlethal sushi. He's allergic to shellfish and is nervous around fish in general. So come along while I teach you what I know about sushi and all the ways it can be made.

My parents are out of town this week for a family member that needs your prayers. I'm not going to get into that topic, so pray in whatever way you can. That also means that we can go a little wild on desserts. Alex is a banana split loving man, so as always, I asked 700 questions because of the different textures that might be there. Here's my research and thoughts on DIY Banana Splits.