Wool butchery

When you think of knitting, the first thing that should come to your mind is a scarf, or hat, maybe even a blanket. Depending on the occasion and given talent anything is possible to knit. Would you ever think  to knit food items such as pork chops, bacon strips, a pigs head, egg, or sausage links? Clemence Joly who was inspired by French cuts of meat did. Clemence designed The wool butchery prior to graduating from Central Saint Martins College of Arts and design in London. Her wool meats were displayed at the Fabrications Gallery at the Broadway Market in London. An Example of some of her art is displayed below. Take a look at her website on more information.



Source: Fine dining lovers. Clemence Joly


Mahi Tacos

      The first time I was introduced to fish tacos was my freshman year in culinary school. I was uncertain in my thoughts of whether to like this kind of taco or not. The fish we used wasn’t the best and who ever cooked it didn’t do an acceptable job. From that moment on every time I heard of fish tacos or read about it in a menu I was provoked to get something else. When I moved to Florida earlier this year I got stuck with seeing fish tacos everywhere. Without a doubt there is fresh seafood all over due to the fact that Florida is surrounded by water on all sides. I chose to give fish tacos one more shot. I figured if anything the fish here would be of better quality plus the menu descriptions had a way of making the dish sound captivating it was hard to turn down.

Most restaurants here in south Florida use Mahi-Mahi for the fish selection. The fish is almost always blackened meaning the it is coated in Cajun seasoning and can be marinated in oil and then grilled. There is usually sauce of some kind, lime wedges, and a fresh slaw to go along with the tacos. I’ve decided to come up with an enjoyable version of fish tacos. As far as cooking the fish Brandon recommended I baste the fish instead of straight up pan searing it. The flavor produced from caramelizing the fish topped with the seasoning and butter through the basting process keeps all the flavors intact. The final result is incredible with flavor.  For this recipe I’ve included a sauce, slaw, and fish preparation. You don’t have to include the sauce or slaw however I do advise you to go along with using both.



-1 Small head cabbage (red or white doesn’t matter, for this recipe I used red)

-1 Each red and yellow sweet pepper, julienne

-1 Bunch cilantro, rough chop

-1 Each mango, peeled, and julienne

-1 Each small red onion, julienne

Chipotle lime sauce:

-1 8 0z container sour cream

-2 Each lime’s

-Zest from one of the above limes

-1/4 Teaspoon Cumin

-1/4 Teaspoon Old bay

-1/4 Teaspoon Chili powder

-1 oz Hot sauce

-1 small can chipotle peppers chopped up.

-Salt, TT


-2 Each Mahi-Mahi filets, cut in strips

-6 Each flour tortillas (Substitute corn tortillas for GF)

-1 Pack shredded cheddar

-1/2 Stick unsalted butter

-1/2 Cup Olive Oil

-1/4 Cup Cajun seasoning

-Do ahead: Place fish in large Ziploc freezer bag, add in Cajun seasoning and oil. Let marinate in refrigerator until ready to be cooked.

Method of prep:


-Cut cabbage, peppers, mango, cilantro, and onion as directed above.

-Place in small bowl and evenly mix by hand.

-Season with salt and juice from 1 lime (or orange juice if you have on hand)

-Cover with plastic wrap and set in refrigerator until ready to serve.


-Add sour cream and all seasonings into a small bowl.

-Squeeze juice from both limes into sour cream mixture. Add in zest from one of the limes and mix together with a spatula. Adjust seasonings if needed.


-Turn stove on Medium heat. In a medium skillet add in fish up to 3 at a time in the pan. Sear for about 3 minutes (possibly longer depending on size).

– Turn fish over using a metal spatula. Push fish up to the top of the pan with spatula, begin to add in 1 tablespoon of butter and allow it to melt.

-Tilt pan toward you, using a big metal spoon and start basting the fish with butter until a nice carmelization appears over the top of fish. Add more butter if needed.

-Baste for about 1 minute and cook for an additional minute after basting. Remove fish from pan and begin process over for next batch of fish.

-Once fish is ready, heat up tortillas in microwave for 20 seconds.

-Spread sauce on shells, add cheese, then fish and top with slaw.


If you are inexperienced with basting fish you can also bake in the oven or just pan sear on the stove.

Panang Curry

      I love curry, that’s all there is to it. I can’t tell you exactly when I fell in love with this Southeast Asian dish, however I can tell you that if you love cuisine with a great balance of flavor, that is highly fragrant with fresh vegetables  in addition to being spicy, than Thai food is for you. I have a high tolerance for spicy food and it never fails for Thai dishes to meet my needs.

      Extraordinary is what happens when coconut milk meets green curry.  I hunger for this type of curry often whenever I’m in a Thai food state of mind.  This time I decided I wanted to step out of the green comfort zone and make a tradition Thai dish at home using red also known as Panang curry. Red curries have a tendency to be stronger in heat and reduced in  sweetness than yellow and green curries. You can include any protein you want, traditionally chicken is the way to go when getting Panang personally I prefer pork. This dish has a great balance of sweet to spicy ratio and its one of my favorite foods to eat. It’s simple to make and quick. The aroma that evaporates throughout my house while I’m cooking keeps me salivating and anxious to eat. I recommend you try this recipe.


-1 Cup coconut milk

-1 Cup chicken stock

-1 Small yellow onion, julienne

-1 Each yellow, red, orange sweet pepper, julienne

-3 Each button mushrooms, sliced thin

-1 Cup jasmine rice

-2 Each garlic cloves, chopped

-1 Tablespoon olive oil

-1 Bunch of basil, torn

-1 Each dried chili pepper

-Chicken or pork, quantity is up to you, cut up small

-Salt, TT

-1 Tablespoon red (panang) curry

Method of Prep:

-In a large sauce pot heat olive oil and add in garlic. Sauté until light brown then add in vegetables and sauté until translucent.

-While vegetables are cooking, in a separate pot add in water and rice, cover and cook on medium heat. Bring to a boil, lower heat and continue to cook uncovered another 5 minutes stirring often making sure not to overcook rice or burn the bottom on pot.

-Once Vegetables are ready, add in red curry and stir.

-Add in Chicken stock to deglaze.

-Add in coconut milk and chili pepper. Bring to a simmer and cook for 30 minutes.

-Once rice is ready, set aside and keep covered.

-Cut up Protein in small chunks and cook.

-Add in pork or chicken to curry liquid prior to serving.

-After 30 minutes pour desired amount of curry over a small bowl of rice. Garnish with basil leaves at the end.


Fruit fly remedy

Anyone that has ever had over ripe fruit, or old garbage has dealt with fruit flies at one time or another. As for me, I tend to see these unwanted guests  in my kitchen more than I would like. Brandon Showed me an easy remedy that works to get rid of this epidemic or fruit flies.

You will need:

-1 Tablespoon dish soap

-1/4 Cup red wine vinegar

-1 Small glass or jar that is of no importance.


-Add dish soap and vinegar in glass

-Slowly add a small amount of water and stir carefully to not create many bubbles

-Cover top with a small amount of plastic wrap, pull tight to fit

-Cut a small hole over top and place in the area of where fruit flies are present.

-Once you’ve caught a few change to fresh solution.

-Continue to use until flies vanish.

Overnight, refrigerator oatmeal

Recently I’ve started using Pinterest. I didn’t think I would relish on the idea of this application. I suspected it was just another useless tool people were using when they were bored to pass the time. After 1 hour of being on it and searching all the different categories I started to get addicted to the site. My favorite of course is the food section. I’ve come across a majority of easy, fun, and delicious recipes. One of them being this oatmeal recipe via www.pepperlynn.com and wwwtheyummylife.com.

If you have a love for oatmeal and  have busy mornings,  here is a recipe you will without a doubt enjoy. Overnight, no bake refrigerator oatmeal. Effortless with a few altered flavors combinations. High in protein, calcium, and fiber. Low in fat and sugar.


If the above recipes aren’t appealing to your, here are a few more flavor suggestions you may enjoy: