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Thank you Lord for Father Greg and Homeboys/girls for making change.
Support people who are helping people.
Caring for people helps promote positive worldly change.
Thank you Father Greg for your belief in humanity and positive example.
The cinnamon bread with raisins makes excellent french toast.
We are all citizens of the same planet.
Homeboy Industries
130 W. Bruno St. Los Angeles, CA 90012
Phone: (323) 526-1254
Fax: (323) 526-1257
General Info Email:info@homeboyindustries.org
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23 Rue de France
77300 Fontainebleau
tel: 01 60 72 37 04
The warm potato and salami salad
was delicious as were the mashed potatoes that
followed. Good food served by good people.
On May 1, 2014 I found my myself in Fontainbleau, France enjoying a holiday called May Day. The only people who have to work on May Day are the restaurant employees so I went to this bistro down the street from Napolean’s house called L’escapade and tried some rum from Martinique.
The staff is friendly & the food is delicious. Go here!
L’escapade
The Brussel’s Bar located on the main street in Fontainbleau, 47 Rue Grande, is a perfect place for an afternoon snack and a beer.
The prices are seasonable, the food is good and it is the perfect way to take a moment to enjoy another day in France.
Homemade fried catfish sticks are easy to make and fun to eat. If you are looking for an alternative to pizza, pasta or hoagies then give this a try.
Take 1 lb of catfish and wash it off.
Chop it into preferred sized bits.
Mix 2 eggs into a bowl.
Pour some bread crumbs onto a plate.
Dip the cut fish bits in the eggs and then onto the bread crumb plate.
Once all the bits are crumbed up then deposit them into an electric frying pan that is dialed up to 340 degrees.
There only needs to be enough oil to sit the fish in. The sticks do not need to be submerged as you can flip them over. Let cook for about 5 minutes each side or until they look as crispy as you like them. Remove sticks from oil and pat dry. Put the sticks on a plate, sprinkle with some fresh lemon juice and serve with a side of tartar and your favorite cold beer. YUM.
“SIMPLY AWESOME TASTING !”
Halibut, Chilean sea bass or shrimp work well. In this photo you see thick fresh halibut fillets and fresh sea bass fillets all after having been soaked overnight in a delicious marinade I found at a local market in Santa Monica.
The marinade is an island blend sauce that was perfect. I then topped the mix with a pineapple ring, covered and let sit in the fridge. The ingredients pictured in the pan were thrown on a grill for a few minutes at a local architectural firm for Friday lunch, served with potato salad, grilled shrimp, grilled salmon with a rosemary lemon sauce and a side of mixed fruit chutney and it was simply delicious.
These are easy and delicious. Crack open your favorite Mexican beer. Put the other 11 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 avocado 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 laid out, create a conga line along the taco prep area and enjoy. Add salsa and a squeeze of lime per taste if so desired.
Fiesta y salud!
