Take the bok choy, grape tomatoes, broccoli, green or white onion and other desired veggies from the fridge, wash and dice to desired size. I like the bok choy whole so I don’t bother chopping it or the tomatoes, but please  yourself.

Put some olive oil in a pan with some soy or teriyaki sauce over medium heat.

Add veggies and cover, stirring occasionally to prevent sticking and promote even heating. Cook for 10- 15 minutes depending on heat level.

When it looks ready to eat, scoop a heap on a plate over some warm rice and serve. For a lovely extra flavor, stir in drained pineapple chunks to the pan about 5 minutes before removing from heat.

Sit. Eat. Enjoy. Be happy.

Rum plantain glazed dessert.

Yum, I visualized this and made it happen.

Scoop out a pineapple and fill it half with

vanilla ice cream.

Install pineapple chunks, berries, melon and put in freezer.

Pan fry some molasses, smokey rum and touch of pineapple

juice with some plantains. When the

plantains look like they are getting soft,

pull the pineapple from the freezer. In a

couple minutes, when the plantains are fully done, pour the mix over

the top of the fruit and ice cream stuffed pineapple and get ready

to watch some TV.

$150. Sushi party.

$150. is not out of the question to spend at the sushi bar including drinks.

Well here I spent $150. and had a party.

It served 2 couples.

We had various salads, sushi, sake, plum wine, aloe water, miso soup and good times.

Let me, the Dude of Food, show you how with my upcoming, Dude of Food cookbook.

somewhere cold. At the cabin I stick them right in the snow outside the front door.

Next grate some cheese,  chop onions, lettuce, tomato and avacado and put the piles into

separate small bowls.  Pan fry some red snapper, halibut or shrimp in light oil. Bake some

tortillas so they are warm and soft, but be mindful not to dry them out. I like them warm but not too steamy.

Once all the ingredients are layed out, create a conga line along the taco prep area and enjoy. You can

add salsa and a squeeze of lime per taste if so desired.

Fiesta!

Fish Tacos.