The Martial Chef

MASCARA MASCARA MASCARA...

2011-09-06T22:44:00.000-07:00

A common question asked by many fashion magazines to avid female readers is WHAT IS YOUR ESSENTIAL BEAUTY ITEM and WHAT IS ONE ITEM YOU CAN'T LIVE WITHOUT??? Everyone seems to have a different answer, but mine is most definitely mascara. For some reason the concept of having luscious, long eyelashes with lots of volume is so sexy to me and incredibly feminine! I think you can tell a lot about a woman by gazing into her eyes, and if long, lustrous eyelashes help add to that "female mystique" then I'm game!!! Just take a look at one of my favorite Hollywood beauties:

I find myself on the quest for the PERFECT mascara sometimes and I feel like sometimes a lot of them fall short of what they're advertising. So I discovered on my own that if you can't find just one that helps fulfill then why not buy a whole bunch? Carrie Underwood has said that she likes to layer her mascara's and that's exactly what I do! When I can't find just one that I like, I get a couple of them and just layer them on. Here are some that I'm using right now...

#1: Lancome Hypnose Doll Eyes Mascara... According to Sephora this mascara is supposed to lift, extend, and pump up the volume to doll-like proportions!!! I did like the brush and I am happy with how it looked, but I feel like for the price that I would've seen better results and been able to use it solely and not had to rely on other mascaras to layer over it!

Sephora: Lancome Hypnose Doll Lashes Price: $25

#2: Bare Escentuals Buxom Lash Mascara...An intensely volumizing mascara for bigger, fuller lashes. I love the brush on this mascara and I feel like I did get a lot of volume in my lashes, but not as much as I wanted. Definitely like this brand though and if I had to just one alone I think this one would be it!

Bare Escentuals Buxom Mascara Price: $19

#3: Ultraflesh Panthera Mascara...A jet-black, lash-building and lengthening mascara. I got this particular mascara as a sample from Sephora and I absolutely love the brush on this one too. Looking at their website I found that the full-size tube comes with a top in the shape of a fierce panther head, which I would've loved to have, but I did enjoy the sample so much that I'm probably going to buy a full tube. I like using it with the Buxom mascara because it really helps give my lashes some length and didn't leave them feeling caky at all.

Ultraflesh Panthera Mascara Price: $26

#4: Maybelline Volume Express Falsies...This helps you flare out your lashes and allows you to wing them out. This is usually the mascara that I put on as a base and really helps start my eyelashes out with some volume. This is kind of my go-to default staple mascara if I have nothing else. It's one of my favorites, but I feel like I have to pair it with at least one more mascara to really give me the added volume that I'm looking for. It's a great value though and you can have a couple of these for just one of the mascaras mentioned above. Definitely one to keep in your beauty repertoire!

Maybelline Volume Express Falsies Price: $8

So those are the mascaras that I have in my makeup bag as we speak! I'm always looking for the newest and most cutting edge mascara because it's my beauty essential. Most of the ones that I have are from Sephora but you can find the Maybelline at any local drug store. I'm always looking for feedback too so if you loyal readers out there have any great finds that you're willing to share please let me know! Hope this gave you a fun beauty perspective for the day!

Here's to fun times playing around with mascara!

AROMATHERAPY...

2011-08-30T22:25:00.000-07:00

Aromatherapy sometimes comes with a stigma of being hippie-like, alternative to regular medicine, and might even be hogwash to a lot of people. It can be defined as: a form of alternative medicine that uses plant materials (essential oils) and other aromatic ingredients for the purpose of altering a person's mind, mood, cognitive function, or health. A French surgeon, Jean Valnet, pioneered the medicinal uses of essential oils, which he used as antiseptics in the treatment of wounded soldiers during World War II!!!

I personally like to use aromatherapy just for therapeutic purposes on my own and sometimes I just generally like the smell of some of the essential oils. There is no medical/recorded proof that aromatherapy helps any kind of medical conditions, but I wholeheartedly believe that if deep down inside you believe in it then you will have some kind of positive outcome. To me it just gives me a little peace of mind at the end of a long, and hard work day! Here's a little information on some of the meanings behind the oils...

LOVE, COMPANIONSHIP AND RELATIONSHIP:

The scents of apple, cinnamon, clove, copal, gardenia, jasmine, lavender, musk, orange, patchouli, peppermint, rain, rose, vanilla, white jasmine, and ylang ylang essential oil signify the different aspects of a relationship, such as love, companionship, affection and adoration.

GOALS, GAINS, MONEY AND SUCCESS:

The scents that signify material success, along with money, profits and aims, include the fragrance of allspice, almond, bergamont, basil, cinnamon, clover, dill, honeysuckle, lemon, pine, red ginger and sage essential oils.

PROTECTION, HARMONY AND WELL-BEING:

Signifying the overall harmony of a person are the scents of angelica, basil, bay, bayberry, carnation, cinnamon, clove, coconut, dill, dragon's blood, eucalyptus, frankincense, gardenia, geranium, heather, juniper, lilac, myrrh, narcissis, sandalwood and violet essential oils.

INSPIRATION, PSYCHIC AWARENESS, AND INTUITION:

If you are looking for essential oils with scents that signify inspiration, psychic awareness and intuition; anise, cedar, chamomile, cinnamon, eucalyptus, frankincense, green tea, lavender, lemongrass, lime, lotus, musk, myrrh, peppermint, pine, rosemary, sandalwood, and valerian essentials oils will be the best bet.

MOST POPULAR ESSENTIAL OILS:

Lemon Essential Oil:

It has disinfectant as well as bleaching qualities. Along with that, it also serves as an energizer. The oil is extracted from the rind and juice of lemon and has a rich, fruity and warm scent.

Lavender Essential Oil:

It has stress relieving ability and can be used to treat anxiety, apart from insomnia and stomach ache. The oil is extracted from the flowering spikes of lavender and has a sweet, floral and slightly sharp scent.

Jasmine Essential Oil:

It is known for its relaxing and soothing properties and can be, at times, used as an aphrodisiac as well. The oil is extracted from jasmine flowers and has a heavy and sweet sharp scent.

Basil Essential Oil:

It can be used to treat the problem of upset stomach, headache, flatulence, low appetite, lack of concentration, abrasions, sinus, muscle aches, migraine, gout and bronchitis. The oil is extracted from flowering tops and leaves of basil and has a sweet and spicy scent.

Chamomile Essential Oil:

It has relaxation properties and can be used to treat indigestion, peptic ulcers, nervousness, menstrual cramps, sore throat, burns and skin inflammations, vaginal infections, insomnia, sunburn, hay fever and sprains. The oil is extracted from chamomile flower heads and has a sweet, fruity and floral scent.

Sandalwood Essential Oil:

Associated with spiritual harmony, it can be used to treat depression, dry skin, nausea, skin problems and stress. The oil is extracted from sandalwood itself and has an exotic and slightly spicy scent.

Rose Essential Oil:

It has soothing and calming abilities and can be used to treat scurvy and nervousness. It also promotes the feelings of love and peace. The oil is extracted from petals, hips and root bark of rose and has a light, sweet and floral scent.

Peppermint Essential Oil:

It serves as an energizer and can be used to treat muscle aches, fatigue, pain, gas, sore throat, digestive problems, stomach ulcers and nausea. The oil is extracted from leaves of peppermint plant and has a minty scent.

Eucalyptus Essential Oil:

It is known for its decongestant and antiseptic qualities and can be used to treat nasal and chest congestion, asthma, sore muscles, cuts and abrasions. The oil is extracted from eucalyptus leaves and has a strong, fresh and minty scent.

Just a little background on aromatherapy if you were in the dark! I think a little bit at a time is the way to go and try not to O.D. on them or you will start to smell like those holistic shops in Sedona! ;-)

Here's to happy therapy...Aromatherapy that is!!!

<3 Stacey <3

Nadia and Stacey Festivities...

2011-08-23T22:49:00.000-07:00

SPA AND SHOPPING EXTRAVAGANZA!!!

So my friend Nadia and I get together at least once a month to do a fun spa/shopping day. Our last outing involved a Blow dry bar which I did a beauty profile on and dinner at the Biltmore. This time it was a spa day and of course some much needed retail therapy. Here's how our day went:

BLISS: The 1st stop on our incredible adventure was Bliss located at the the W Hotel in Scottsdale. First on the agenda was a Shellac manicure. For those of you who don't know about the wonderful world of Shellac I will be posting something soon about this trend that is really catching on. I had a bronze glitter Shellac manicure and then next was the 60 minute COLD FEET pedicure which is a MINT WONDERLAND for your toesies!!!!

The trip wouldn't have been compete without scoring some AWESOME Bliss beauty loot as well! The list includes:

"Bath to School" caddy which is a blue tote filled with a loofah, fabulous foaming body wash and fabulous foaming face wash.
"Fabulips" which comes complete with a foaming lip cleanser, sugar lip scrub, instant lip plumper, and softening lip balm. (Just as a side note, I'm positively addicted to all of these lip essentials especially as we get closer to cooler temps where my lips start to get chapped!)
Triple oxygen energizing eye gel (Such a wake-up for your eyes, especially 1st thing in the morning for crazy people like me who get up at 4:30 AM for work!)
Naked body butter (The best part of this "lotion" is you can layer it with any scent or even work some of your favorite perfume in there and you'll smell like it all day long!)
Cuticle oil

From there our travels led us to: DRUM ROLL PLEASE...Scottsdale Fashion Square. We parked at Nordstrom's and made our way through the mall to where first: none other than Stacey's 2nd favorite store: SEPHORA!!! A beauty wonderland full of sooooooo much glittery stuff that I just wanted to roll around in all of it. Here's the list of essentials and some samples from Sephora:

Here's what I bought:

Urban Decay glitter eyeliner in Spandex
Sephora brand eyeshadow in midnight hour
Sephora eyeliner in glitter violet
Makeup Forever Professional aqua liner in #8
Makeup Forever Professional diamond shadow in #311

Here's free samples that the ever-so gracious Nadia gave me:

Stila sheer tinted moisturizer in medium
Philosophy miraculous anti-aging moisturizer
Ultraflesh panthera mascara
Benefit "Stay Don't Stray Stay Put" primer
Bare Escentuals Buxom mascara
DDF acne control treatment
Phyto scalp stimulant

On a side note all of these incredible samples came in the MOST ADORABLE hat box you could ever imagine! Nadia was so kind to give them to me because she's a VIP customer of Sephora and some day really soon, at the rate I'm going, I will make that milestone as well!

Then it was off to Express because Stacey was on the hunt for the PERFECT pair of skinny jeans! I have fought the trend tooth and nail since it became popular because I'm a boot cut girl and I found that I wasn't interested in the skinny jean craze nor did I want to take part in it until I decided it was probably time for me to give in so I did! I found two pairs:

A pair of Rerock skinny jeans
A pair of Express Stella fit skinny jeans

All in all I was very impressed with how they fit and now I know they're going to look FIERCE with my new Colin Stuart grey suede zipper pumps from Victoria's Secret. Excellent service and now I'm on the skinny jean bandwagon!!!

If the day hadn't already been heavenly enough Nadia had given me a birthday gift that I had the opportunity to dive into when I got home! As if I didn't have enough beauty loot there was definitely more where that came from. Contents of this insanely cute birthday gift package were as follows:

Beautiful purple scarf from Ann Taylor
Bliss IN-SPA-RATIONAL scent
Sephora glitter eyeliner in teal
Copper nail glitter
Sephora lip gloss in caramel
Chanel eyeshadow in mirifique
Hard Candy glitter cream eyeshadow and eyeliner in Queenie
Tokidoki perfume
Deborah Lippmann nail polish in glitter in the air
Cupcake loofah
Blue wallet

So all in all a very relaxing, enjoyable day filled with incredible company, lots of money spent, lots of beauty loot bought, and diving into an incredibly generous birthday gift filled with AWESOME stuff! It took me an hour to sort out everything that I had and to re-arrange my bathroom to fit all of the new additions. Sunday night I felt like a kid in a candy store when I was trying to figure out where I should start and what beauty products to try out first...Then yesterday was excruciating trying to figure out what makeup color scheme I wanted to do and what glitter colors to incorporate!

LIFE IS DEFINITELY GOOD!!!

Stacey and Nadia Adventures TO BE CONTINUED....

Drybar: A blow dry bar!

2011-08-17T22:43:00.000-07:00

Almost a month ago I had the pleasure of going to my first blow dry bar! My incredibly awesome fashionista BFF Nadia and I had plans to get all dolled up and go to the Biltmore for their Hollywood Wine and Food Festival. The movie they played was Julie and Julia and a guest chef prepared a delicious meal and paired different wines with each course. It was such a fun night and made even more special by the "special treatment" at the Drybar in Scottsdale. Now allow me to elaborate about this concept...

CONCEPT:

So a blowdry bar basically focuses on just that: blowouts! You pay $35 and get your hair washed and then a blowout and then styled! It's one of those awesome innovative ideas that you really wish you would've come up with on your own, but now someone is making millions of dollars off of it! There are no cuts and no colors, but they do offer an awesome "menu" of styles and updo's!

LOCATIONS:

Right now there's only one location in Arizona and that's in Scottsdale at the Scottsdale Quarter. However, there are more popping up all around California and Texas too! I think the concept is super innovative and it won't be long before it spreads like wildfire!

MENU:

There's about 6 different styles you can choose from off of the "menu!" They have a Straight Up which is the signature blowout, a Mai Tai which is messy and beachy, a Southern Comfort which has lots of VA VA VOLUME, the Cosmopolitan which is loose curls, the Manhattan which is sleek and smooth, and finally a Shirley Temple for girls 10 and under.

All blowouts are $35 no matter what kind of hair you have and the wash is included. Tip is not included, but they suggest a $10 tip. Some other services are:

Hair Shots: They help repair and rejuvenate dry, weak or color-treated hair by adding a signature L’Oreal treatment to your shampoo. They're called shots - ‘cause they’re small, but strong!

Floaters: Those are a 10-minute scalp massage during your shampoo for only $10. Let me tell you that was the best part by far! I had no idea that a head massage could be that stimulating and enjoyable until I got one! I have always loved having my hair played with but this certainly took it to the next level!

Dry on the Fly: If you don't want to come to them, they will come to you! If you don't have time to leave the house they'll come to you and it's only $75. Can I get a Mai Tai blowout to go please? How AWESOME is that? I imagine this service might help out a lot for weddings.

UpTini: Basically an updo and that is $75. Can't wait to utilize that for special occasions, and I'm sure it rocks for proms and special events.

Shirley Temple: For girls 10 and under!!! How cute is that? For $24 bucks not bad!!! I just don't want any Toddlers and Tiaras disasters on my hands! ;-)

Dry Pro: They're available for on-set styling for film or photo shoots! I'll have to remember that when I'm rich and famous and don't have time to do my own hair!!!

Drybar also offers their services to private parties and also offers a membership. This place has it all and I couldn't be happier that they do!

All in all what an experience! Not only was the ambiance AMAZING but the people were great, friendly and super easy to get along with. They also have awesome flavored waters to drink, little snacks, and they play chick flicks on flat screen TV's while you're getting your hair done! Clueless was on while we were there. I love that they keep your back to mirrors too so you can't see the final product until the very end! It's very much like a TA-DA!!!!

They even have a cute little mascot named Buttercup which is an upside down blow dryer! Doesn't get any more awesome than this! LOL!

I will definitely be back for sure not only because I loved the whole experience, but it was affordable and a fun way to spend your night getting all dolled up! It's hard for me to replicate styles at home by mysef sometimes and what should only take 30 minutes usually ends up taking me an hour. So it was really nice having someone be able to do all that hard work for you!

I owe it all to one of my best friends Nadia and I can't thank her enough for turning me onto it! I highly recommend it ladies and anytime you want to go, you have a customer in me!!!

For more info check out the website: Drybar

Until next time beauty lovers and fashionista's!!!

"Taking joy in living is a woman's best cosmetic." ~Rosalind Russell

Your Cupcake "Horoscope!!!"

2011-08-17T15:51:00.000-07:00

You might be surprised how the signs of the zodiac sign align with your taste in cupcakes. It's in the stars!!!

AQUARIUS (January 21 to February 19): An opinionated Aquarius knows what he or she likes and tends to have a hearty appetite for worldly flavors.

PISCES (February 20 to March 20): Mystical Pisces prefers flavors entwined with dreamy fantasies. Best to hand over the frosting, shimmering sugars, and sprinkles and let Pisces design their own cupcakes.

ARIES (March 21 to April 20): Energetic, mentally quick Aries needs a cupcake to match a competitive attitude. No plain yellow cakes with chocolate frosting for them. Go exotic and rich with exciting flavor combinations they've never had before.

TAURUS (April 21 to May 21): Classic elegance attracts your down-to-earth Taurus. Forgo crazy colors and sprinkles. Taurus prefers rich earth-toned goodies.

GEMINI (May 22 to June 21): The sharp, clever Gemini appreciates a cupcake appealing to his or her dual sides-the creative and slightly decadent and the quiet and simple.
***That is most definitely me!***

CANCER (June 22 to July 23): Moody Cancer craves comfort and purity. So go with an all-white cupcake to coax the cautious crab out from under the rock.

LEO (July 24 to August 24): Center-of-attention Leo demands strong flavors and cupcakes with humor. Something to make the lion roar with laughter!

VIRGO (August 24 to September 23): Health-conscious Virgo won't be tempted by sinfully rich triple chocolate anything. He or she will lean towards delicate fruit flavors and more healthy cupcakes.

LIBRA (September 24 to October 23): A bohemian at heart, Libra likes artistic cupcakes. Cupcakes you can talk about and savor as a group.

SCORPIO (October 24 to November 22): Scorpio is drawn to dark, rich flavors like chocolate-raspberry and anything topped with luscious whipped cream.

SAGITTARIUS (November 23 to December 21): Energetic, sporty, gregarious Sagittarius requires nonconformist type cupcakes such as Red Velvet or a Ricotta Cupcake with a Marmalade Buttercream. Innovative!

CAPRICORN (December 22 to January 20): Quiet, dignified Capricorn is uncomfortable with conspicuous consumption, so stick to the tried-and-true cupcakes.

Hope you enjoyed that fun little post! More to come soon! Have a WONDERFUL WEDNESDAY everyone! <3 Stacey <3

Birchbox for August 2011...

2011-08-16T18:54:00.000-07:00

For those of you who don't know much about Birchbox the concept is this really AMAZING place where you can get deluxe beauty samples delivered to you for a subscription of $10 a month. The website offers tips and tutorials and you get discounts on full-sized products. To me, being fascinated with beauty, it's an AWESOME way to try new products and find out which one is perfect for you. Sometimes we feel the need to be loyal to a certain brand and buy all products within that brand, but I find it's rather helpful to vary your selection and pick from a lot of different places! That way you have a lot of different things to add to your beauty repertoire.

Birchbox

This months Birchbox inspiration was beauty innovations. These are products that are hopping boundaries, rethinking the compact, and shaking things up! Here are my reviews of the products...

1. Amika Obliphica Oil Treatment: This is a blend of nourishing argan and jojoba oils that calms frizz, hysdrates fried ends, and smells downright delicious! I did love the smell for sure but didn't notice a major difference in the texture of my hair! A lot of it could be that I don't blow dry my hair much anymore I just let it air dry so there wasn't much frizz to calm down. I would definitely try a full sized sample, but it's not on the top of my beauty must haves.

2. Anastasia Beverly Hills Lash Lifting Mascara and Line Erasing Serum: The volumizing mascara formula acts like hairspray for your lashes, keeping them curled and perky all day! I don't know about any of you ladies but I'm on the quest for the perfect mascara. Right now my favorites are Falsies by Maybelline, Million Dollar Lashes by L'Oreal and soon enough I will be trying the new Lancome Doll Lashes. This trial size mascara was pretty AMAZING and definitely made my eyelashes perky! I think I might be purchasing the full-size of this one which is $22! The line-erasing serum was nice, but I'm fortunate enough right now not to have a lot of wrinkles or lines to erase so it's not something I'll be using in the future. (I might change my tune once I reach 40 though!)

3. Atelier Cologne Orange Sanguine Cologne Absolue: The description of this perfume says it doesn't get sunnier than this juicy scent, which is a modern update on the classic eau de cologne. I have to say the fragrance was a bit too strong for me. It'd be if I bathed in orange juice and topped it off with some orange extract also. The French tend to be a little dramatic and intense with their perfumes which I appreciate however it's not for everyone! The smell was definitely refreshing but a bit too strong for me! I prefer to stick to the floral, flirty type perfumes with notes of passion fruit or hibiscus!

4. Earthen Instant Face Peel: This all-natural peel whisks away dead skin without using any harsh chemicals, and comes in handy single-use packages. I don't really like to use face peels and I was skeptical to use this one. It is rather nice that it comes in a single-use package, but I don't enjoy the redness that I have after I use it. I know it's a sign that the peel is working, but I prefer to use just a gentle facewash before I go to bed. I prefer St. Ives Invigorating Apricot Scrub. Seems to do the trick just the same and for much cheaper!

5. Twistband Hair Tie: This soft elastic gives the hair tie a sophisticated makeover-it looks as good on your wrist as it does on your hair. This statement might be true, but to be honest I didn't see all the fuss about it. It was a basic black hair tie and it was nice, but you still have to tie it and I find that I like the Goody one's just the same. Not going to switch anytime soon but a set of 3 is only $5!!!

Okay those are my beauty reviews for my most recent Birchbox! Hope you enjoy the info! I know I enjoy receiving them! It's like Christmas in a box every month! Until next time everyone!

<3 Stacey <3

Beauty comes as much from the mind as from the eye. ~Grey Livingston~

Chocolate pudding cupcake recipe...

2011-08-08T15:48:00.000-07:00

Want to find one thing that can take you back years to your childhood? Chocolate Jell-O pudding cups! I can't think of anyone that I know of that didn't have one of those little cups in their Barbie or GI Joe lunchboxes! My personal favorite was the swirl: best of both worlds! So here's a recipe for pudding cupcakes that I found that just might take you back to that time of multiplication tables and tether ball on the playground at recess!!! So refreshing for summer, especially in these near hell-like temperatures in sunny Arizona! =P

Makes 24 cupcakes

INGREDIENTS:

Filling and frosting:

1 package (3.4 ounces) "cook and serve" chocolate pudding mix
2 cups whole milk
1/2 cup semi-sweet chocolate chips (I use Guittard or Ghirardelli)
2 Tablespoons butter
1 teaspoon pure vanilla extract

Cupcakes:

24 paper liners for cupcake pans
1 package (18.25 ounces) plain devil's food cake mix
3 Tablespoons unsweetened cocoa powder (I use Hershey's)
1 1/2 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 Hershey's Symphony bar (For garnish)

PROCEDURE:

1. Prepare the filling and frosting: Place the pudding mix and milk in a 2-quart saucepan over medium-high heat. Whisk constantly until the mixture comes to a boil and thickens, 4 to 5 minutes. Turn off the heat. Add the chocolate chips, butter and vanilla and stir until the butter and chocolate chips melt, 2 minutes. Remove the pan from the heat and cover the pudding with plastic wrap placed right on its surface. Let it cool for 45 minutes at room temperature.***(See Note)

***NOTE: The reason for putting the plastic wrap directly on top of the pudding is so that the pudding doesn't develop a film on top. The plastic will seal in all the moisture to prevent that from happening. Or you can just leave this step out if you want, if you have a family member that likes the "skin" on the top. (That would be my Dad!) =)

2. Pre-heat the oven to 350 degrees Fahrenheit. Line 24 cupcake cups with the paper liners. Set the pans aside.

3. Prepare the cupcake batter: Place the cake mix, cocoa powder, buttermilk , oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides of the bowl again if needed. The batter should look thick and well combined.

4. Spoon a heaping 1/4 cup of batter into each lined cup, filling two-thirds of the way full. Place the pans in the oven.

5. Bake the cupcakes until they spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges and lift the cupcakes up from the pans. Place them on a wire rack to cool for 15 minutes before filling.

6. Divide the filling and frosting into two portions. Fit a pastry bag with a large round tip and spoon 1 cup of the filling portion into the bag. Gently push the tip into the center of each cupcake and squirt a generous amount of pudding inside. Re-fill the bag as needed and repeat for all the cupcakes.

7. Place a heaping Tablespoon of the remaining pudding portion on each cupcake and spread it out with the back of a spoon, taking care to cover the tops completely. Using a micro plane, grater, or vegetable peeler grate some of the chocolate bar on top of each of the cupcakes for garnish. (A micro plane or lemon zester was used here.)

***Store these cupcakes in the refrigerator for up to 5 days.

I leave you with a few different ways of filling a cupcake! Bon Appetit and Enjoy!!!

Five Ways to Fill a Cupcake:

1. Spoon 1 Tablespoon of your favorite fruit jam on the cupcake before baking. It will sink into the batter, and the cake will rise up around it as it bakes.

2. Place a chocolate truffle or unwrapped (notice I said unwrapped! LOL!) Hershey's Kiss on top before baking.

3. Place a large raspberry or blackberry on top before baking.

4. Use a pastry bag to squirt 1 Tablespoon of pudding into the center of the cupcake after it's baked. (That method is used in the above recipe.)

5. Insert a fortune before baking. Write on strips of parchment paper and wrap them in aluminum foil before pressing them into the batter.

50 Potato Salad Recipes...

2011-06-22T11:57:00.000-07:00

Just in time for summer: 50 different potato salad recipes! Perfect way to ring in the start of summer!

1. Classic: Boil, peel and cube 2 pounds of russet potatoes ; toss with 2 Tablespoons of cider vinegar and 1/2 teaspoon salt. Mix 2 cups of mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 Tablespoon each Dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

2. Classic Red: Make Classic Potato Salad (No.1) with red potatoes instead of russets.

3. Waldorf: Make Classic Potato Salad (No.1) without mustard. Double the celery and add 1 chopped apple and 1/2 cup of chopped walnuts.

4. Egg-Pickle: Make Classic Potato Salad (No.1), substituting pickle juice for the vinegar in the dressing. Add 3 chopped hard-boiled eggs, 1/2 cup chopped red bell pepper, and 1/4 cup of diced pickle.

5. Sweet Relish: Boil, peel and cube 2 pounds of russets; toss with 2 Tablespoons of white wine vinegar and 1/2 teaspoon salt. Mix 1 cup of whipped salad dressing, 1/2 cup relish, 2 Tablespoons mustard and 1 chopped scallion; toss with the potatoes.

6. Crab Boil: Mix 1/2 cup each corn and chopped celery, 1 cup of mayonnaise, 1 Tablespoon lemon juice and 1 1/2 teaspoons of Old Bay seasoning. Toss with 2 pounds of boiled, cubed red potatoes and 1 cup crab meat.

7. Lobster: Mix 1/4 cup each mayonnaise and creme fraiche, 2 teaspoons each truffle oil and chopped tarragon, and salt. Toss with 1 pound boiled cubed red potatoes and 1 cup lobster meat.

8. Curry: Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons of curry powder and stir for 30 seconds. Mix with 1 cup of Greek yogurt, 2 cups of cooked green beans and 2 pounds of boiled cubed russets. Season with salt.

9. Ranch: Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 Tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds of boiled cubed red potatoes.

10. Bacon-Ranch: Make Ranch Potato Salad (No.9). Top with 6 slices of cooked bacon, crumbled.

11. Chipotle-Ranch: Make Ranch Potato Salad (No.9). Add 2 Tablespoons chipotle hot sauce, 2 teaspoons of orange zest and 1/4 cup of chopped cilantro.

12. Garden: Boil 2 pounds of sliced red potatoes, adding 1 sliced carrot during the last minute. Drain; toss with 1 cup sliced radishes, 1 chopped cucumber, 3 chopped scallions and 1/2 cup of chopped parsley and chives. Mix 1/2 cup of mayonnaise, 1/4 cup of white wine vinegar, and salt and pepper; add and toss.

13. Ham and Cheese: Mix 1 cup of mayonnaise, 2 Tablespoons of mustard, 8 ounces of cubed ham, 6 ounces of shredded cheddar cheese, 1/2 cup each of diced red onion and pickles, and 2 Tablespoons of chopped pickled green chile's. Toss with 2 pounds of boiled cubed Yukon Gold potatoes.

14. Green Goddess: Blend 1 cup of mayonnaise, 1/4 cup of mixed parsley, tarragon and basil, 1 scallion, 1 teaspoon of sugar, and some lemon juice and salt. Toss with 2 pounds of boiled halved fingerling potatoes.

15. Avocado-Shrimp: Make Green Goddess Potato Salad (No. 14). Top with halved cooked shrimp and diced avocado.

16. Slaw: Mix 1/3 cup each mayonnaise and olive oil, 1/4 cup whole-grain mustard, and salt and pepper. Add 3 cups of coleslaw mix, 3 chopped scallions and 2 pounds of boiled quartered new potatoes.

17. Dill: Mix 1/2 cup each sour cream and mayonnaise, 1/4 cup each chopped dill and scallions, 1 teaspoon sugar, 2 Tablespoons cider vinegar, and salt. Toss with 2 pounds of boiled cubed Russets.

18. Beet-Dill: Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets.

19. Nordic: Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets and 2 Tablespoons of horseradish.

20. Dutch: Mix 1/2 cup sour cream, 3/4 cup mayonnaise, 2 Tablespoons each of horseradish and cider vinegar, 2 teaspoons of caraway seeds, 1 teaspoon sugar, 2 chopped cucumbers and 4 chopped scallions. Toss with 2 pounds of boiled cubed Russets.

21. Peruvian: Blend 1/2 cup evaporated milk, 1/3 cup of queso fresco and 1 Tablespoon each aji Amarillo paste (or other chili paste) and vegetable oil. Toss with 2 pounds of boiled cubed Yukon Golds and 1/4 cup chopped olives. Top with sliced hard-boiled eggs.

22. Chicken: Mix 1 1/2 Tablespoons each champagne vinegar and Dijon mustard, 1/3 cup olive oil, 1/4 cup chopped cornichons, some chopped parsley and salt and pepper. Toss with 1 1/2 cups diced grilled chicken and 2 pounds boiled halved fingerling's.

23. Herb-Vinegar: Mix 1 cup chopped minced parsley, dill and chives, 1/2 cup chopped shallots, 6 Tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

24. Tomato: Make Herb-Vinegar Potato Salad (No. 23). Soak 1/2 cup sliced red onion in ice water. Drain and add to the salad. Add 2 cups halved grape tomatoes.

25. French: Mix 1 cup chopped mixed parsley, chives and tarragon, 1/2 cup chopped shallot, 1/3 cup white wine, 1/4 cup olive oil, 2 Tablespoons each white wine vinegar and Dijon mustard, and salt and pepper to taste. Toss with 2 pounds boiled halved fingerling's.

26. Nicoise:kalamata olives.

27. Provencal: Make French Potato Salad (No. 25). Add 2 cups halved grape tomatoes, 1 shaved fennel bulb, 1/2 cup halved kalamata olives and some chopped fennel fronds.

28. Pesto-Pea: Boil 2 pounds peeled, cubed Yukon Golds, adding 1 cup frozen peas during the last 4 minutes. Drain; toss with a mix of 6 Tablespoons white wine vinegar, 1/4 cup pesto, some pine nuts and salt and pepper.

29. Patriotic: Boil 2 pounds mixed cubed red, white and purple potatoes with 2 Tablespoons cider vinegar. Drain; toss with 1/2 cup chopped celery and 1/4 cup chopped scallions. Mix 1/4 cup olive oil, 2 Tablespoons each cider vinegar and whole-grain mustard, and salt and pepper; toss with the potatoes.

30. Pico de Gallo: Toss 2 pounds boiled cubed Yukon Golds, 2 Tablespoons olive oil, 1 Tablespoon cider vinegar, 3 cups of fresh salsa and salt to taste.

31. Salsa Verde: Toss 2 pounds boiled cubed Yukon Golds with 1 cup each sliced red onion and bell pepper, 1 1/2 cups salsa verde, 1 chopped avocado and salt. Top with cilantro and cotija cheese.

32. Sichuan: Cut 2 russets into matchsticks; boil 1 minute. Cook 2 sliced garlic cloves, 1 teaspoon each sugar and salt, and 2 dried red chile's in a skillet with peanut oil, 30 seconds. Add 3 chopped scallions. Drain the potatoes; toss with the flavored oil, 1 1/2 teaspoons balsamic vinegar and 1 teaspoon sesame oil.

33. Carrot-Sesame: Boil 2 pounds sliced red potatoes, adding 4 matchstick-cut carrots during the last 2 minutes. Drain and toss with 4 chopped scallions and 1/2 cup bottled sesame-ginger dressing. Top with sesame seeds.

34. Salt Cod: Cook 3 sliced garlic cloves in a skillet with 1/4 cup olive oil until soft. Mix with 3/4 cup grated tomato, 1/2 cup flaked salt cod and 1 pound boiled cubed Yukon Golds. Top with chopped parsley.

35. Thai: Mix 1/3 cup each mayonnaise and unsweetened coconut milk, 1 Tablespoon each curry paste and lime juice, and salt. Toss with 2 pounds boiled cubed russets, 1 sliced bell pepper, and some shredded basil and mint.

36. Indian: Cook 1 Tablespoon garam masala, grated ginger and canola oil in a skillet, 30 seconds. Mix with 1 cup Greek yogurt, 1/2 cup mayonnaise, 1 cup chickpeas and 2 pounds boiled cubed russets. Season with salt and pepper; top with cilantro.

37. Greek: Mix 1 cup Greek yogurt, 1/4 cup olive oil, and salt and pepper. Toss with 2 pounds boiled cubed Yukon Golds, 1 cup chopped cucumber, 1/2 cup crumbled Feta cheese, 3 Tablespoons each chopped red onion and mint, and some oregano.

38. Sweets and Beets: Thinly slice 1 pound boiled sweet potatoes and 1 roasted beet. Whisk 1 1/2 Tablespoons champagne vinegar, 2 Tablespoons walnut oil, and some salt, pepper and chopped parsley. Drizzle over the vegetables.

39. Caviar: Whisk 1/2 cup creme fraiche, 2 Tablespoons each white wine vinegar, olive oil and minced red onion, 1 Tablespoon Dijon mustard, some minced chives and chervil, and salt and pepper. Toss with 2 pounds boiled halved new potatoes. Top with salmon caviar.

40. Smoked Salmon: Arrange 4 boiled sliced Yukon Golds, 1/2 cup sliced red onion, 6 ounces smoked salmon and 2 sliced tomatoes on a platter. Mix 1/4 cup creme fraiche, 1 Tablespoon lemon juice and some lemon zest; drizzle over the salad. Top with capers.

41. Bagna Cauda: Cook 6 anchovies, 4 smashed garlic cloves and 1/2 teaspoon red pepper flakes in 1/3 cup olive oil, 5 minutes. Add 1/4 cup each chopped parsley and scallions, 1 Tablespoon chopped oregano, and the zest and juice of 1 lemon. Drizzle over 1 pound boiled sliced red potatoes.

42. Kimchi: Mix 1 cup chopped kimchi, 1/2 cup mayonnaise, salt and chopped scallions. Toss with 2 pounds smashed boiled potatoes.

43. Smoky Sweet Potatoes: Mix 1 cup mayonnaise, 1/4 cup each chopped cilantro and scallions, 1 minced chipotle in adobo, 1 Tablespoon lime juice, 1 teaspoon sugar, and salt. Toss with 2 pounds boiled sliced sweet potatoes.

44. German: Fry 4 slices bacon; cook 3/4 cup chopped onion in the drippings. Add 1 Tablespoon each flour, sugar and whole-grain mustard, 1/4 cup each white wine vinegar and water, and salt; cook 2 minutes. Toss with 2 pounds boiled sliced russets. Crumble the bacon on top. Serve warm.

45. Kraut: Make German Potato Salad (No. 44), adding 1 more Tablespoon sugar. Stir in 1 cup sauerkraut and 1 teaspoon caraway seeds.

46. Smashed: Smash 1 pound warm baked russet potatoes with 1/4 cup each butter and sour cream, add salt and pepper to taste. Toss with crumbled bacon, chives and sour cream. Serve warm.

47. Broccoli-Cheddar: Make Smashed Potato Salad (No. 46). Add 1 cup each cooked broccoli and shredded cheddar cheese.

48. Roasted: Halve 2 pounds red potatoes. Toss with 1/4 cup olive oil, 6 garlic cloves and some chopped rosemary; roast at 400 degrees for 25 minutes. Toss with chopped parsley, salt and 2 teaspoons each Dijon mustard and lemon juice.

49. Grilled: Boil 2 pounds sliced russets for 5 minutes. Toss with 1/4 cup olive oil and 1 Tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt and juice from the grilled lemon.

50. Grilled Vegetable: Make Grilled Potato Salad (No. 49). Toss with grape tomatoes and grilled zucchini and eggplant.

50 things to make with pesto!!!

2011-02-09T21:28:00.000-07:00

Definition of pesto: The word pesto originates from the Genoa region in Italy and and is loosely associated with the Italian word pesta, which means to pound or to crush, in reference to the sauce's crushed herbs and garlic. It's Latin equivalent translates to the English word pestle which refers to the mortar and pestle that are traditionally used to make the pesto.

How to make pesto:

Blend 8 cups of packed basil leaves, 1 cup olive oil, 1/2 cup of toasted pine nuts, 2 to 4 garlic cloves, and 1/2 teaspoon of salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan cheese.

*Note: Please note that traditional pesto is made with basil leaves but can also be made with parsley, cilantro, chives, etc... and almonds, walnuts or even pecans can be substituted for the pine nuts.

50 things to make with pesto:

1. Pesto Meatballs: Mix 1 pound ground turkey with 1/2 cup each of breadcrumbs and pesto, and 1/4 cup each of milk and grated Parmesan cheese. Form into small balls. Cook in a non-stick skillet with olive oil, 10 to 12 minutes.

2. Meatballs in Pesto Cream: Make Pesto Meatballs (No.1); cook until just browned then add 1 cup of chicken broth, and 1/4 cup of pesto and simmer until tender. Stir in 1/2 cup of cream and simmer.

3. Pesto Burgers: Make Pesto Meatballs (No.1) but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella , tomato and arugula.

4. Pesto Pizza: Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil unto the cheese melts.

5. Italian BLT: Spread pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula.

6. Pesto Fritters: Mix 1 cup each of ricotta cheese and chopped spinach, 1/2 cup of flour, 1/4 cup each of grated Parmesan cheese and pesto, and 1/2 teaspoon of baking powder; chill for 30 minutes. Deep-fry tablespoonfuls in 350 degree vegetable oil until golden, 4 minutes. Serve with marinara sauce.

7. Pesto Butter: Mash 3/4 cup of pesto into 4 Tablespoons of softened butter.

8. Pesto Corn: Grill or steam corn then brush with Pesto Butter (No.7). Sprinkle with Parmesan cheese.

9. Pesto Sweet Potatoes: Bake sweet potatoes at 425 degrees until tender, about 40 minutes. Quarter lengthwise and spread with Pesto Butter (No.7).

10. Pesto Cream Tortellini: Simmer 1 cup of heavy cream with 1/4 cup of pesto in a skillet until slightly thickened. Stir in 1/4 cup of grated Parmesan cheese. Toss with 12 ounces of cooked tortellini and 2 cups of steamed broccoli.

11. Ricotta-Broccoli Pasta: Toss 1 pound of cooked orecchiette with 1/2 cup each pesto, ricotta cheese and grated Parmesan cheese. Add 1 bunch of chopped steamed baby broccoli.

12. Baked Pesto Gnocchi: Toss 1 pound of cooked gnocchi with 3 Tablespoons of pesto and 1 Tablespoon of softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden.

13. Tuna-White Bean Pasta: Cook 1 sliced garlic clove in a skillet with 3 Tablespoons of olive oil, for 1 minute. Stir in 1/4 teaspoon of red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. Toss with 12 ounces of cooked spaghetti and some torn basil.

14. Pesto Primavera Salad: Toss 12 ounces of cooked gemelli or penne with 4 cups of sliced steamed vegetables, 1 cup of diced mozzarella cheese, 3/4 cup of pesto and 1/4 cup of grated Parmesan cheese. Top with toasted sliced almonds.

15. Potato-Pesto Pasta: Cook 1/2 pound of cavatelli and 1/2 pound of chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup of pesto and some of the cooking liquid.

16. Calamari-Pesto Pasta: Make Potato-Pesto Pasta (No.15). Saute 1 pound of calamari in a skillet with olive oil for 3 to 4 minutes. Toss with the pasta.

17. Pesto Mussels: Saute 4 sliced garlic cloves in a pot with olive oil until golden, about 2 minutes. Add 2 pounds of mussels and 1 cup of white wine; cover and cook until the mussels open, about 4 minutes. Stir in 3 tablespoons of pesto.

18. Pesto-Clam Linguine: Make Pesto Mussels (No.17), using clams instead of mussels. Add 1/2 teaspoon of red pepper flakes. Toss with linguine.

19. Pesto Green Beans: Toss 1 pound of steamed green beans with 3 Tablespoons of pesto and the juice of 1/2 lemon.

20. Pancetta-Pesto Peas: Cook 4 ounces of diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon. Add 1 bag of frozen peas and 1 cup of water to the skillet; simmer until tender, 10 minutes. Stir in 3 Tablespoons of pesto and heat through.

21. Pesto Orzo with Peas: Make Pancetta-Pesto Peas (No.20). Stir in 1 1/2 cups of cooked orzo and 2 Tablespoons of grated Parmesan cheese.

22. Pesto Potato Salad: Cook 2 pounds of quartered new potatoes in salted boiling water until tender, 10 to 15 minutes; drain and cool slightly. Whisk 1 cup of mayonnaise, 3 Tablespoons of pesto, and the juice of 1 lemon; toss with the potatoes and 1 cup of diced celery.

23. Pesto Chicken Salad: Whisk 3 Tablespoons of pesto with 1/4 cup each of mayonnaise and sour cream. Stir in 4 cups of chopped cooked chicken, 1/2 cup of chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon.

24. Pesto Egg Salad: Whisk 1/4 cup of mayonnaise, 2 Tablespoons each of pesto and olive oil, and 1 Tablespoon of lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup of chopped celery, and 2 Tablespoons of minced red onion.

25. Pesto Tuna Salad: Toss 2 cans of drained tuna, 1 can of drained chickpeas, 1/4 cup each chopped parsley, red onion and roasted red peppers, 3 Tablespoons of pesto and 2 Tablespoons of red wine vinegar.

26. Pesto Succotash: Cook 5 cups of corn, 1 cup of sliced cherry tomatoes, and 1/4 cup of chopped red onion in a skillet with 1 Tablespoon of butter until soft, about 5 minutes. Add cups of cooked lima beans and 1/4 cup of heavy cream; heat through, then stir in 2 Tablespoons of pesto.

27. Lemon-Pesto Dip: Whisk 1/2 cup of sour cream with 1/4 cup each mayonnaise, Parmesan cheese and pesto, 2 Tablespoons of capers and 2 teaspoons each of lemon zest and juice. Season with salt and pepper.

28. Pesto Hummus: Mix 1 cup of hummus with 2 Tablespoons of pesto. Top with chopped mint, toasted pine nuts and a dash of paprika.

29. Pesto Croutons: Toss 4 cups of bread cubes, 3 Tablespoons pesto and 2 Tablespoons olive oil. Spread on a baking sheet; bake for 20 minutes at 350 degrees.

30. Pesto Panzanella: Toss Pesto Croutons (No.29) with 2 Tablespoons of red wine vinegar, 3 Tablespoons of olive oil , some chopped tomatoes and cucumber, sliced red onion and more pesto.

31. Pesto Salad: Whisk 2 Tablespoons of champagne vinegar and 1/4 cup of pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese.

32. Pesto Caesar Salad: Whisk 2 Tablespoons of pesto with 1/2 cup of Caesar dressing. Toss with romaine lettuce and croutons; top with shaved Parmesan cheese.

33. Pesto Quesadilla: Saute 1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter; top with the vegetables, shredded Muenster cheese and another tortilla. Flip and cook.

34. Pesto Grilled Cheese: Brush 2 slices of rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden.

35. Pesto-Tomato Soup: Cook 3/4 cup of chopped shallots and some fresh thyme in a pot with butter. Add 1 large can of crushed tomatoes, 1 1/2 cups of water and 1/2 cup of cream; simmer for 20 minutes. Puree, then stir in 3 Tablespoons of pesto.

36 . Pesto Steak: Mix 1/4 cup pesto, 2 Tablespoon white wine vinegar and 1 Tablespoon of hot water. Grill or broil 1 1/4 pounds skirt steak; brush with the pesto.

37. Pesto Fritatta: Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup of chopped parsley and 2 Tablespoons each of pesto and grated Parmesan cheese. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degree oven until set, about 15 minutes.

38. Pesto Fried Chicken: Mix 1 cup of milk and 1/2 cup of pesto; add 3 1/2 pounds of chicken pieces and soak for 30 minutes. Dredge the chicken in 3 cups of flour mixed with 1 teaspoon each of paprika, salt and pepper. Fry in 350 degree vegetable oil for about 12 to 15 minutes.

39. Pesto Wings: Marinate 2 pounds of chicken wings in 1/2 cup of pesto and 1/4 cup each cider vinegar, hot sauce and honey. Roast at 425 degrees, 40 minutes. Toss with chopped basil and mint.

40. Pesto Lamb Kebabs: Skewer 1 pound of cubed lamb and some red onion. Brush with a mix of 1/4 cup of pesto and 1 Tablespoon white wine vinegar. Marinate for 1 hour, then grill.

41. Pesto Salmon Cakes: Mix 1 pound of cooked flaked salmon with 1 cup of panko flakes, 1/4 cup of pesto, 1 egg and 1 Tablespoon lemon zest. Form patties; cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto.

42. Pesto Swordfish: Mix 1/4 cup pesto with the juice of 1 lemon and 1 Tablespoon of hot water. Spoon over grilled or broiled swordfish.

43. Pesto Shrimp: Marinate 1 pound of shrimp in 2 Tablespoons each of pesto and olive oil; add 1 lemon (cut into wedges) and 1/2 teaspoon of red pepper flakes. Grill about 3 minutes per side. Season with salt.

44. Pesto Roast Chicken: Mix the juice of 1 lemon, 1/3 cup of pesto and 1 teaspoon of red pepper flakes; rub onto a 6-pound chicken. Stuff with garlic and lemon. Roast in a 375 degree oven for about 2 hours.

45. Pesto-Sausage Chicken: Mix 1/2 pound of crumbled sausage with 1/4 cup of pesto, 1 chopped shallot and 2 Tablespoons each of breadcrumbs and grated pecorino. Stuff under the skin of 4 bone-in chicken breasts. Roast in a 375 degree oven, about 45 minutes.

46. Pesto Beans: Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans of drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 Tablespoons of pesto and 2 Tablespoons of grated Parmesan cheese.

47. Pesto Bean Soup: Make Pesto Beans (No.46). Add 3 cups of chicken broth and 1 cup of chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.

48. Pesto Mash: Boil 3 pounds of peeled russet potatoes until tender. Mash with 1 cup of milk, 1/2 cup of grated Parmesan cheese, 1/4 cup of olive oil and 3 Tablespoons of pesto.

49. Pesto Cornbread: Prepare an 8.5-ounce box of cornbread mix as the label directs, adding 3 Tablespoons of pesto to the batter.

50. Pesto Frites: Whisk 1/3 cup of mayonnaise, 2 Tablespoons each pesto and olive oil and 1 Tablespoon lemon juice. Serve with French fries.

Hope you got some great ideas from this! BON APPETIT! ENJOY!!!

Until next time loyal followers...

<3 Stace <3

Rough times...

2011-01-30T20:33:00.000-07:00

"Pain is your friend; it is your ally. Pain reminds you to finish the job and get the hell home. Pain tells you when you have been seriously wounded. And you know what the best thing about pain is? It tells you you're not dead yet!" -G.I.Jane-

Well let's just say that the end of 2010 and the beginning of 2011 have been extremely crappy to say the least. My bro is going through some drama and is now pretty much a single dad.We've all been trying to pick up on the slack and help out as much as we can, but it's not easy and I believe the situation is going to get uglier in the near future.All I can do is help my brother out to the best of my abilities and fight to the death to make sure that my adorable and gorgeous niece stays with him and he gets full custody.So if all of that weren't bad enough to deal with a couple of days after Christmas...There was more!Also allow we to just vent really quick about what really burns my ass:I spent an obscene amount of money on the now ex-girlfriend of my brother for Christmas and really tried to make sure that she had a nice Christmas.Well she sat in my house on Christmas morning opening up all those presents that everyone bought her knowing that she was going to to peace-ing out in a couple of days.The cojones on this broad!!! If only I would've been allowed some choice words for her face-to-face!!! But then someone would've been bailing my ass out of jail! LOL! And I also know that it doesn't help the situation any at all so I resisted the temptation to mess her up! LOL!So on to some more drama...

Two weeks ago we had to rush my Dad to the ER because he was having a gall bladder attack that we couldn't control.It was finally time for that sucker to come out.Unfortunately there was no getting around it this time, it had to come out.We were supposed to go to Cali that weekend for a martial arts seminar so that trip was cancelled which was a HUGE bummer, but obviously my Dad's health is most important.So he had a procedure done first which removed 10 gall stones and nicked a muscle near his liver that allowed the stones to escape freely.Then the next day he actually had his gall bladder removed.All in all, both procedures went very well and he was out of the hospital before the weekend.Fortunately for me I had already requested those days off from work because of the trip so I could make sure I took care of him.It's been a rocky road for sure.There's been a lot of things we've had to figure out and deal with: hospital bills, transportation, babysitting, etc...

He's home now though and slowly working his way back.We have a follow up appointment tomorrow with his surgeon to make sure everything is where it needs to be.Hopefully we can start introducing some more things into his diet.Right now he' surviving on my homemade sourdough bread, homemade pretzels, applesauce, Jell-O and oatmeal.He's dying for a Little Debbie brownie and would probably rape (not really, j/k) someone for a big bowl of spaghetti.And I know he's starting to get stir crazy not being able to train, but I'm trying to rule with an iron fist there and not letting him go out or do anything strenuous!We'll see how long that lasts.I give it a couple more days.

So while Christmas itself was AWESOME, New Years was quiet, but then after that the shit really hit the fan!It's so stressful trying to deal with the huge bomb dropped on us that my brother is now a single dad and trying to help him out with that as much as possible and then dealing with my Dad's health has not been fun at all!I've been trying to be the strong one, the rock, in the family and it's worked so far, but I'm just waiting for my nervous breakdown.At this point I really don't think I can take much more, but the attitude I have right now is BRING IT ON!!! There's no bringing me down right now!I'm invincible!As Denzel Washington said in Training Day, "King Kong ain't got nothing on me!"

So I hope that the worst is over and that the year doesn't get any worse, because I found out the most distressing news the other day: My hairdresser told me I have a couple of gray hairs!!!!Can you believe that? Well if not spend one day in my shoes and you'll be surprised that my whole head isn't covered in gray!I mean no shit I have gray hair!The stress I have been through is enough for me to start binge eating and showing up on that show Heavy.That's what I do when I'm stressed out is EAT!Thankfully enough I work out and have an excellent metabolism (that I think is going to start gradually declining) so that's the only thing in my favor right now.

Just though I'd put a somewhat humorous spin on all this because that's pretty much all I have left now!So if you share any similar experiences and your year hasn't been the best so far either then feel free to leave a comment and tell me all about it.BITCH IT OUT and just let it all out!You can do that here!No one's going to judge you!We're all in this together!

So here's to hoping that the rest of 2011 isn't as shitty, because I'm not sure how much more I can handle! Also if it continues I think I'm going to bankrupt Little Debbie by the incredible amount of brownies that I will consume!Let's make the rest of the year a great year, PLEASE!!!

Until next time all my Stace-ettes,

<3 Stacey <3

"Take these broken wings, and learn to fly again!"

50 Great Nacho Ideas...

2011-01-12T11:10:00.000-07:00

What could be more perfect for the upcoming Superbowl than the quintessential game day snack? NACHOS!Here are some great ideas for nachos courtesy of Food Network magazine!

How to make nachos: Spread 8 cups of chips on a rimmed baking sheet or in a shallow dish. Add cheese and other toppings, then bake at 475 degrees in the upper third of the oven until melted about 7 minutes.

1. Tex Mex: Top tortilla chips with 1 can of refried beans and 3 cups of shredded cheddar cheese. Bake, then top with salsa and pickled jalapenos.

2. Double Decker: Make Tex-Mex nachos (No.1), but make 2 layers. Bake, then top with warm, jarred nacho cheese, salsa and pickled jalapenos.

3. Cajun: Top tortilla chips with 3 cups of shredded cheddar cheese, 1 pound of cooked diced andouille sausage, and 1 cup each of diced green bell pepper, celery and onion. Bake and then top with salsa, and pickled jalapenos.

4. Jerk Pork: Rub 1 pound of pork tenderloin with 1/4 cup jerk seasoning; grill, then chop.Top tortilla chips with the pork, 1 cup diced pineapple, and 3 cups of shredded pepper jack cheese.Bake and top with sliced fresh jalapenos, cilantro and lime juice.

5. Bacon and Egg: Make Tex-Mex Nachos (No.1), adding 1 pound of crumbled cooked bacon with the beans; crack 4 eggs on top. Bake until the whites set, 10 minutes. Top with sliced scallions and salsa.

6. Breakfast Migas: Make Tex-Mex Nachos (No.1). Meanwhile, scramble 6 eggs in butter, adding 1/4 cup each of salsa and pickled jalapenos. Toss the nachos with the eggs and top with cilantro.

7. Greek: Top 4 cups of pita chips with 1 cup each of hummus, diced cucumber, tomatoes, and feta, 1/4 cup each of chopped red onion and kalamata olives, tzatziki sauce and oregano. (Do not bake!)

8. BBQ Chicken: Bring 1 1/2 cups barbecue sauce and 1/2 cup water to a simmer. Add 4 cups of shredded cooked chicken; heat through. Top tortilla chips with the chicken and 3 cups of shredded cheddar cheese. Bake and then top with chopped scallions.

9. Buffalo Chicken: Make BBQ Chicken Nachos (No. 8) with wing sauce instead of BBQ sauce. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips with the cheddar. Omit the scallions. Top with Bleu cheese, chopped celery and the reserved wing sauce.

10. Chicken Mole: Make BBQ Chicken Nachos (No.8) with mole sauce instead of BBQ sauce and a mix of mozzarella and cotija cheese instead of cheddar. Omit the scallions. Top with sour cream and pepitas.

11. BBQ Pork: Make BBQ Chicken Nachos (No.8) with pork instead of chicken and pepper jack instead of cheddar. Omit the scallions. Top with pickles and red onions.

12. Chimichurri: Puree 1/2 cup each parsley, cilantro and olive oil, 1 garlic clove and some hot sauce. Rub 1 pound of skirt steak with half of the sauce; grill and slice. Top lime-flavored tortilla chips with 1 1/2 cups each of mozzarella and cotija cheese. Bake, then top with the steak and the remaining sauce.

13. Veggie: Top tortilla chips with sauteed sliced bell pepper, zucchini, mushrooms, red onion and corn, and 3 cups of shredded Monterey Jack cheese. Bake, then top with salsa verde and sour cream.

14. Butternut Squash: Roast 4 cups of diced butternut squash at 425 degrees for 15 to 20 minutes. Top tortilla chips with the squash, 3 cups of queso blanco and 1/4 cup of pepitas. Bake, then top with sour cream and chopped cilantro.

15. Chorizo-Manchego: Top tortilla chips with 1 can of refried beans, 3 cups of shredded manchego and 1 pound of cooked crumbled chorizo. Bake and then top with pickled jalapenos, salsa and sour cream.

16. Mexican Corn: Cook 4 cups of corn with 1 teaspoon each of cumin and cayenne in a skillet for 7 minutes.Stir in 1/2 cup of mayonnaise and some lime juice.Top tortilla chips with 3 cups of queso fresco and the corn.Bake and then top with sour cream, avocado, and cilantro.

17. Cheese steak: Top cheese-flavored tortilla chips with 2 cups each sliced roast beef and caramelized onions, and 3 cups of jarred nacho cheese sauce. Bake, then top with hot sauce and pickled Italian peppers.

18. Four-Bean: Top black bean chips with 1 cup each refried beans and white beans and 3 cups of shredded pepper jack. Bake; top with bean salsa and sour cream.

19. Chili-Corn Chip: Top Frito's with 2 cups of chili and 3 cups of shredded cheddar cheese. Bake; top with pickled jalapenos and sour cream.

20. Spinach-Artichoke: Cook 2 garlic cloves in a pot with butter. Add 12 cups of chopped spinach, 1/3 cup cream, 1 cup grated Parmesan cheese and some Worcestershire sauce, lemon juice, salt and pepper. Cook until wilted; stir in 1 cup canned artichoke hearts. Spoon over chips; sprinkle with mozzarella cheese and bake.

21. Frank and Beans: Brown 4 sliced hot dogs in a skillet; add 1 can baked beans and bring to a simmer. Spoon over tortilla chips and top with 3 cups of shredded cheddar cheese. Bake; top with scallions.

22. Duck Confit: Brown 2 confit duck legs in a skillet until crisp; shred the meat. Top toasted slices of baguette with 1 cup sauerkraut, the duck and 1 1/2 cups of shredded emmentaler cheese. Bake; top with chopped parsley and cornichons.

23. Three-Cheese: Top cheese-flavored tortilla chips with 1 cup each of shredded cheddar cheese, pepper jack and mozzarella cheese.Bake, then top with warm salsa con queso.

24. Fried Chicken: Heat 2 cups of chicken gravy with a small can of chopped green chile's. Top tortilla chips with 3 cups each of chopped fried chicken and shredded cheddar cheese.Bake, then top with the gravy and scallions.

25. Shrimp: Top tortilla chips with 1 1/2 cups each of shredded white cheddar and Muenster cheese. Bake, then top with sauteed shrimp, diced onion, avocado and cilantro.

26. Margarita shrimp: Marinate 1/2 pound shrimp in margarita mix with a dash of cayenne; grill. Make shrimp nachos (No.25) with lime-flavored chips and the grilled shrimp. Top with lime juice.

27. Crab and Corn: Mix 8 ounces of crab meat, 3/4 cup corn, 1/4 cup mayonnaise, 2 Tablespoons minced chives and 1 teaspoon mustard. Spoon into tortilla scoops; top with shredded Monterey Jack cheese, then bake.

28. Naan-chos: Cook 1 sliced onion and 1/4 teaspoon curry powder in vegetable oil. Add 1 can drained chickpeas, 1/2 cup peas, and salt; mash. Spoon over toasted naan triangles with 1 cup of mozzarella cheese; bake for 2 minutes.Top with yogurt, chutney and cilantro.

29. Fajita: Rub 1 pound of skirt steak with cumin, cayenne, lime juice and olive oil. Grill with sliced peppers and onions. Slice the steak; spoon the steak and vegetables over tortilla chips. Top with salsa and sour cream. (Do not bake!)

30. Skillet: Heat 1 cup each diced dried chorizo and refried beans in a cast-iron skillet. Top with tortilla chips and shredded cheddar cheese; cover to melt. Top with salsa, pickled jalapenos and sour cream.

31. Thai Beef: Mix sliced roast beef with shredded carrot, sliced red onion, mint and cilantro; toss with lime juice to taste, a dash of fish sauce and a pinch of sugar. Spoon into tortilla scoops; top with mozzarella cheese and then bake for 2 minutes.Top with peanut sauce and jalapenos.

32. Wild Mushroom: Cook 5 cups of wild mushrooms in butter. Add 1 chopped garlic clove, 1 Tablespoon each chopped chives and parsley, 1/4 cup each of white wine and heavy cream, and salt and pepper; simmer until reduced.Spoon over multi-grain chips and sprinkle with Gruyere cheese, then bake.

33. Cobb: Top tortilla chips with 2 cups of shredded cooked chicken and 1/2 cup crumbled cooked bacon, then bake for 2 minutes. Top with lettuce, tomato, scallions, avocado, Bleu cheese and Ranch dressing.

34. Plantain: Top plantain chips with 2 cups of diced dried chorizo and 1 1/2 cups each of shredded mozzarella and queso blanco. Bake; top with salsa, avocado, sour cream, cilantro and lime juice.

35. Pizza: Toss half of a thinly sliced baguette with olive oil, then spread on a baking sheet and bake until crisp, about 7 minutes. Top with 2 cups of pizza sauce, 3 cups of shredded mozzarella cheese and 1/2 cup of shredded Parmesan cheese. Bake, then sprinkle with chopped basil.

36. Sausage and Pepper: Saute 4 sliced Italian sausages (preferably a mix of hot and sweet), 1 sliced onion and 1 sliced bell pepper in a skillet with olive oil. Make Pizza Nachos (No.35); top with the sausage, peppers and onion after baking.

37. Meat Lover's: Make Pizza Nachos (No.35); top with 1 pound of diced salami, pepperoni and/or capicola after baking.

38. Pretzel: Heat 2 boxes of frozen soft pretzel nuggets as the label directs. Top with 3 cups of shredded cheddar cheese.Bake; top with pickled jalapenos, scallions and mustard.

39. Tater Tot: Cook one 2-pound bag of frozen tater tots as the label directs. Top with 3 cups of shredded cheddar cheese.Bake, then top with salsa, pickled jalapenos, sour cream, red onions and cilantro.

40. Smoked Salmon-Bagel: Top bagel chips with whipped cream cheese and chopped scallions. Bake; top with smoked salmon, tomato, red onion, dill and capers.

41. Broccoli-Cheese: Mix 2 cups of shredded cheddar cheese, 1 cup mayonnaise, 2 chopped scallions and 2 chopped jalapenos. Top potato chips with cooked broccoli and the cheese mixture; bake.

42. Strawberry Shortcake: Cut flour tortillas into triangles. Fry in 350 degree vegetable oil until golden brown, about 2 minutes.Drain on paper towels; top with sweetened whipped cream and chopped strawberries.

43. Cheeseburger: Top ridged potato chips with 1/4 pound of cooked ground beef and 2 cups of shredded cheddar. Bake, then top with red onion, pickle slices, shredded lettuce and ketchup.

44. Mexican Tuna Melt: Mix 1 can of tuna with 1/4 cup of chopped Spanish olives. Top tortilla chips with the tuna and 3 cups of shredded cheddar cheese.Bake; top with cilantro and pickled jalapenos and carrots.

45. Chile: Top tortilla chips with 3 cups of pepper jack cheese and 1/2 cup each of green chile's and pickled jalapenos. Bake; top with fresh jalapenos, salsa and sour cream.

46. Breakfast Waffle: Top 1 box of toasted mini waffles with 2 cups of shredded cheddar cheese and 8 ounces of diced Canadian bacon. Bake, then drizzle with maple syrup.

47. Chocolate-Banana: Drizzle pretzel crisps with 1/2 cup of warm Nutella and top with 2 sliced bananas, 1/4 cup of chopped peanuts and whipped cream. (Do not bake!)

48. Sopaipillas: Cut flour tortillas into triangles. Fry in 350 degree vegetable oil until golden, about 2 minutes. Drain on paper towels; sprinkle with sugar and drizzle with honey. (Do not bake!)

49. Apple Pie: Cook 3 cubed peeled apples in butter. Top cinnamon-sugar pita chips with the apples, warm caramel, ice cream, whipped cream and cinnamon. (Do not bake!)

50. S'mores: Top graham crackers with marshmallow fluff. Bake, then drizzle with hot fudge.

*Another interesting idea to add to your Super Bowl party is to have a nacho bar. Have a bunch of different ingredients sitting out, warm nacho cheese, different flavored chips, different salsas, different meats and various condiments and toppings. Allow guests to Build-Their-Own-Nachos so they have the freedom to make their own.

Hope these nacho ideas helped you in trying to figure out some ideas for a Superbowl Party!!!

Enjoy! BON APPETIT!

<3 Stacey <3

The true meaning of Christmas...

2010-12-28T00:06:00.000-07:00

~ No one has ever become poor by giving. ~

Anne Frank

Ahhh Christmas...How does that song go?"It's the most wonderful time of the year!"Is that right?You better believe it is!Those of you who know me well enough know that Christmas is pretty crazy around the Klaff household.It's unanimously our favorite holiday and has slowly become something of a phenomenon at my casa every year!A time for crazy, gi-normous amounts of online shopping, lots of crafts (yep, that's right Martha Stewart ain't got nothing on me.I'm like a tattooed Martha Stewart/Betty Crocker!LOL!), unbelievable amounts of baking and cooking (like a mad woman actually), holiday decorating, and of course lots of present wrapping! (And once the boxes get too big, I call in some back-up for help!That being my Mom or my Dad who have several years on me in the wrapping department!)

When I was little I thought Christmas was all about the presents.I couldn't get enough of 'em!I'll admit, I was a greedy little beotch at a young age!If my brother had more or if more attention was paid to him I'd try to steal the spotlight.One year my parents thought it would be funny to put up 2 tents in the living room and when we awoke on Christmas morning all we saw was 2 tents sitting there.Well naturally my brother being the perfect little angel was stoked because he got a G.I.Joe tent and I did get a pretty rad looking Barbie tent but the first words out of my mouth were: "Where are all the presents?" (See, a perfect example of being a greedy little beotch!LOL!)Well much to my happiness the presents were all nestled perfectly inside the tents for us to open.They were some sneaky little bastards weren't they?So at a young age to me it was all about the gifts and the materialistic things.You always want to have more Barbies then your neighborhood friend. You always wanted to have the newest and best Cabbage Patch Kid that not only could you curl her hair with a "fake" curling iron but you could crimp it too!(Gotta love the 80's!) As a kid it was never enough and you had to face some disappointments, but your parents always said there's always next year right?

Well as I've gotten older Christmas has definitely taken on a new meaning.I spend obscene amounts of money on my family and friends and now that I have the luxury to do it, sometimes I get a little crazy about it!LOL!But to me I would rather give give give all day long then get anything in return.Sure, as we all know, I love spoiling myself and indulging in my Victoria's Secret addiction, but given the choice I'd give everything I have to the people I love and care about it.There's no greater satisfaction in the world then giving something to someone that they normally wouldn't buy themselves!Sometimes it could be as simple a gesture as a Christmas card or as extravagant as a diamond bracelet but I love showing that other person that they truly matter to me.

We all have our traditions.Some are crazier than others!LOL!We make the same sugar cookie recipe that I've helped make since I was born in the same cookie pan that I know they don't make anymore.Our big meal is on Christmas Eve instead of Christmas day.We always watch a Christmas Story on Christmas Eve and slowly Bad Santa has been brought into the mix.(I only watch that alone or with my brother because it's inappropriate humor for my parents!LOL!)My parents ALWAYS wrap the kids (me and my brother) presents Christmas Eve night.They usually stay up until about 3 or 4 in the morning wrapping all of them.Also my brother has this weird ritual that they always have to use new wrapping paper and we're not allowed to see what it is.I mean we probably have about 40 rolls of Christmas paper that have to be used up but nope my brother likes the new stuff!LOL!(He's totally weird like that although it's a tradition I've held onto as well!) And there's always a person playing Santa on Christmas Day.(That's also an on-going argument every year because my bro and I go back and forth as to who was it last year and we always fight about it!But pay attention to this now, it's in writing:Next year I WILL BE Santa!LOL!) And my Dad always leaves a note posing as Santa Clause and talking about the updates on the world in a very politically incorrect way usually strewn with a crap load of obscenities!

So see we all have our quirks and our traditions and some of us have had to add new ones.This year we were blessed with a a new addition to our family Christmas and that was my niece Layla.So usually it takes us quite awhile to open gifts but this year it almost took 5 hours because we had to open everything for her and make sure it sang, talked or made noises.I cannot even tell you how exciting it was to share this amazing event with her for the 1st time.There was so much stimulus to look at and there's nothing more special than seeing the joy on a little one's face when they receive a special gift.There is nothing more precious or more innocent in the world then that and I was happy to be a part of that.

I think as our world is evolving we're rapidly moving away from what the real meaning of Christmas is: GIVING!Who gives a crap if your boyfriend didn't propose to you at Christmas and you didn't get the un-Godly expensive diamond ring that you've been pining away for.So he gave you gloves instead!Big deal!At least you have that person in your life.It's not about the next generation I-Pod touch or the newest Blackberry or those ridiculous bunny costumes that Aunt Clara keeps sending you.It's the togetherness, love, and friendship that you get to share with people you love and care about.

It has become abundantly clear to me this year that if you keep giving giving giving and never receiving anything in return that karma has a great way of coming back around to you.Somebody out there is watching out for ya and wants your utter happiness.I'm a giver and I give give give in my everyday life whether it be family, friends or romantic relationships.Sometimes I think that I'm a giver to a fault!It's something I definitely need to work on in my romantic relationships so that I'm not taken advantage of.But it's who I am and it's NEVER going to change.We need to take a step back and realize that it's not about us anymore.It's not ME ME ME!It's about showing the people who we love and care about in our lives that we have so much love for who they are, what they do and what they represent.

It shouldn't take one special day like Christmas for you to express how you feel about someone or show them that you love them.You should show that person every day.You don't HAVE to get someone a Christmas present you should want to.Also you should know that you don't have to spend a lot of money to make someone happy.Sometimes the best Christmas present can be non-materialistic such as a phone call from a friend you haven't heard from in ages, or just a simple Merry Christmas.

Everyone needs to take a step back and realize what the true meaning of Christmas is!Sure that Victoria's Secret gift card was AMAZING and yes I will do a lot of damage with that, but the action behind it was what really mattered.My incredibly anti-social, crowd and yuppie hating, grumpy ass Dad ventured into Arrowhead Mall, by himself and braved the overly female populated Victoria's Secret to get me some gifts. That gesture alone made the present more than worthwhile!All I know is that I'm incredibly blessed to be surrounded by some truly INCREDIBLE people who I am so lucky to have.I'm so happy that I was able to share a little part of my Christmas craziness and love with them and I sure felt the love in return.

Thanks to my AMAZING parents for an incredible Christmas and to my brother and his new family who are trying to set some of their own traditions in stone and to my INCREDIBLY CUTE AND PRECIOUS niece who I got to experience her 1st Klaff family Christmas, and finally to my WONDERFUL group of friends who make me feel so loved and I'm honored to be one of your friends.It's totally bittersweet that it's over and now I have to wait 363 more days until the next one, but it was INCREDIBLY FABULOUS while it lasted!Hope you all had a nice holiday as well!

Take care!

<3 Stacey <3

~ The value of a man resides in what he gives and not in what he is capable of receiving. ~

Albert Einstein

Memories!

2010-11-27T23:30:00.000-07:00

Memory: The mental capacity or faculty of retaining and reviving facts, events, impressions, etc., or of recalling or recognizing previous experiences. The state or fact of being remembered. A mental impression retained.

"Memory is a way of holding onto the things you love, the things you are, the things you never want to lose". ~From the television show The Wonder Years

Have you ever just stopped to think back, to reach back into those archives, dig down deep and remember the things that are most important to you in life? For some reason I'm feeling awfully nostalgic tonight and I dipped back into the deep recesses of my brain and found some memories really worth holding on to, but how come there were some that I didn't have to reach for?How come there were some memories that were right on the surface and just appeared?Because those are the one's you hold close and the one's that you're never going to let go.

I think we get so caught up in everyday life and the hustle and bustle of our daily routine's that we hardly take a step back to look at how we got here to this point.Are we happy where we're at?Could we have taken a different path?Are we ready to take a leap into the future? Don't you just wish life could be like those Choose Your Own Adventure books?You can just decide how you're life is going to turn out just by the turn of a page?Sometimes I wonder if the memories that we create and the one's that we hold on to are the one's that mold who we are and shape us into what we are and what we're about to become.

I can remember at the age of 5 not being able to reach the kitchen counter to help my Dad cook so he would pull out a drawer for me so that I could stand in it and help him chop celery with a plastic knife (not a real one, because I'm sure they realized at an early age not to let Stacey handle sharp instruments) to make tuna salad.I can remember playing "kitchen" and serving my parents dinner with all fake food of course.A donut became a hamburger, and if you thought otherwise then you didn't get to eat!I remember being such a picky eater as a child and eating raw hot dogs dipped in ketchup and bologna.This couldn't possibly be the makings of a chef right?How do you prepare yourself for a life as a chef when hot dogs and bologna are your only staple?Was cutting that celery with a plastic knife inside a kitchen drawer the makings of a chef?Was it those experiences and those memories that molded me into who I am today?

I can remember wanting to be like my brother so bad as a kid.I helped pick up ground balls for him when he played baseball.I wanted my Barbie's to play with his G.I.Joe's and all of his wrestling action figures.I ran around without a shirt on and just shorts when it was swimming season because I wanted to be just like my brother.I even had a terrible mullet-style haircut (not one of my prouder moments) just like my brother too!And the icing on the cake was I even tried to pee standing up like my brother did, and obviously that one didn't work.Did growing up wanting to be a tomboy just like my brother mold me into the strong independent woman I am today?Did having that particular upbringing mold me into the soft, feminine, delicate female who doesn't take any crap from anyone now?Was it those kind of experiences that turned me into a cute, innocent woman but deep down inside a strong-willed, brave and courageous young lady?

I came to the conclusion at a young age after gymnastics, tap dance, and Girl Scouts that there was no hope for me in an atmosphere surrounded by snotty, little brat girls!So that's when I made the decision to take up martial arts just like my brother and Dad.I found that it was something that they were connected to with eachother and I kinda felt left out so that was my intention originally.As a child you don't want to be left out of anything and I always wanted to do everything my brother wanted to do.I was a terrible martial artist at first.I wouldn't listen, I was clumsy, and awkward.My brother was a natural so obviously that just pissed me off even more.I couldn't take criticism well from my Dad either because I saw him as Dad and not as Sensei.I was severely behind in class and there were all these guys in front of me who I was so envious of, because I was always at the end of the line or 3rd in line.It took so long for me to overcome those demons as a kid and persevere and realize that the criticism that I was getting was turning me into a stronger, more technical female.

It wasn't until my very 1st martial arts seminar with Sensei Cindy Hayashi that things really started to turn around.Being in a male-dominated atmosphere there were very few female "role models" or "mentors" to look up to.She took me under her wing immediately and from then on out I just soared in class.I became the 1st in line in class and gradually started to grow from there.If it wouldn't have been for her tutelage would I have ever gotten better?Who knows!If I wouldn't have given up all those girly activities, would I be the martial artist that I am today?Did those early on experiences turn me into the no nonsense hardcore martial artist that I am today?If it wouldn't have been for those experiences would I be the role model that I am today to young women?

So long story short I believe that we're all molded by the memories that we keep close by and the experiences that we have endured.I think if any of those paths in my life would've changed for a single instance I would not be where I am at today.It really puts things into perspective for you and makes you think that at any point among the journey of life that anything can change.I am blessed to have had such great memories and experiences that have impacted my life along the way.I hold on to those every single day!They mold me into the person that I have become and the person that I want to be.

If it weren't for some serious tutelage along the way I'm not too sure I would've survived in two very male-dominated atmosphere's.You have to have a thick skin and you have to want it bad enough.Perseverance is key and motivation to get you to the end result that you want. I continue to make memories everyday with people around me.You have all impacted my life in a positive or negative way and you have all touched me in one way or another.Each and every one of you has molded me somehow and some way.

Taking this trip down Memory Lane makes me think that I'm ready to start my own memories with someone else.I think the missing link in my life that I feel is someone to share those memories with.Sure I have my family and friends, who for the most part have been a part of those memories and experiences, but I'm ready to share them with someone I love and someone who I can start making my own memories with.That's the missing link!I want to be able to love someone as much as I love my family, my friends and my memories that I've created with all of them.I want that person to be able to feel my love, share in that love with me, and help me to create new memories together.I think that's the missing puzzle piece that I'm feeling.

In the movie Eat, Pray, Love Julia Roberts talks about wanting to go somewhere where she could marvel at something.I want to be able to wake up every day and be able to marvel at something.Hers was through an abundance of incredibly delicious food in Italy, meditation and spirtuality in India and eventually finding her own inner peace and love again in Bali.I want to be able to wake up and look outside my window and see the ocean.I want to be able to smell plumeria flowers and stick my feet in the sand.I want to wake up and feel 110% satisfied that what I'm going to do that day makes me happy, that the people that I associate with make me happy and that what I'm doing with my life at the end of the day makes me satisfied and happy.

I think I'm ready for that leap.I'm ready to make a blind leap of faith to do something for me. I'm ready for my future and I'm ready to share that with someone.I have no idea how this so-called "leap" might happen but I know when and if it does come my way I'm ready for it.I feel like I'm ready for the new chapter in my life.I have created such AMAZING memories with the previous chapters, but I'm kind of ready to write my own book now I think.I need to start filling those chapters with memories of my own and future memories that I'm ready to create with someone else.So hopefully that path and journey will become abundantly clear in the near future because I'm certainly ready for that bumpy ride!

Anyway, that was my long drawn-out take on where life is hopefully taking me.Feeling a bit nostalgic tonight!

Until next time...

<3 Stace <3

"Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart". ~Thomas Fuller

Corporate politics!

2010-11-21T22:27:00.000-07:00

There are those of us out there in this world who love that 9 to 5 job, sitting behind a desk all day, taking orders from superiors younger than us, running to get coffee for all the Executives, waking up and doing it all the next day.Then there are others of us who try to break that mold and aren't working robots.Well I have come to the conclusion that I definitely fit into the last category.

I've recently become exposed to what I like to call "corporate politics" or what really should be called "corporate bullshit!" LOL! The current position that I'm at now is the first "corporation" that I've ever worked for. Before I've worked for independently owned restaurants or catering companies, but now I've come to the big bad world of CORPORATIONS.Now maybe some people enjoy fitting into that little cookie cutter type world and it doesn't bother them to take orders from someone who's never spent a day in a kitchen, but I have to say that it's become abundantly clear to me that I'm not one of those people.

For being the 12th biggest corporation in the world to work for you sure treat your employees like crap. There is ZERO incentive for going above and beyond and giving 110% everyday because you're going to get treated the same as that lowly dishwasher making 8 bucks an hour.ATTENTION Mr. Overweight Corporate @$$HOLE: I'm a chef and a professional and I went to culinary school so the fact that all of my tongs need to be facing the same way and need to match is completely irrelevant to the quality of the food that I'm putting out.

How does the color of my chef coat or the fact that I put out decorations on my station affect the quality of the food I'm producing?If you would take a survey among all the students at Thunderbird who eat my salads in the Commons not only will you get positive feedback on the amount of personal interaction they get and good customer service, but you will find that the reason they keep coming back is because the food is fresh and DELICIOUS.So if you want to keep limiting my creative ability and take away all the "personal touches" that I offer to these students then you can better forget me even giving the utmost in customer service.

Why should I do that?Why should I bust my ass and go above and beyond anymore if I'm just a number, if I'm just a salad making robot?There is absolutely no incentive for working hard other than a paycheck every two weeks that shows how severely underpaid you really are.Have you ever noticed that people in positions of power and authority or management are generally overweight?You wanna know why?Because they sit on their asses all day.I challenge you Mr. Corporate Big Shot to work one day in my shoes, right beside me from start to finish and see what happens.

You will see that there is constant work throughout the day, prepping like a mad woman, serving a ridiculous amount of customers in a calm and efficient way and coming back the next day and starting the same vicious cycle all over again.But, no it's easier to talk about how my tongs need to match and all my containers need to be metal and how my menu, or what you called "signage" needs to be on a specific kind of card stock with the same font.What you're gradually turning us into is working robots and what's going to end up happening is we're just going to malfunction one day and you're going to lose one of the best robots you've ever had buddy!

You're getting paid millions of dollars to walk into our Commons and tell us our tongs aren't facing the right way?How about you applaud your employees for doing a marvelous job?How about you commend me for doing an outstanding job everyday and for really taking a leadership role and bringing so much creativity to the table and running such a successful and beneficial station at the Commons?Nope, you're too worried about decorations and making sure there are no "personal touches" around there.

Well congrats Mr. Big Shot, you're gonna get exactly what you want.Two can play that game!And when customers start complaining about how come Stacey doesn't have any decorations anymore or how come Stacey couldn't bring candy canes in for us at Christmas or how come Stacey doesn't come up with her own salads anymore, then my answer to you will be well I'm just doing what you told me Mr. Boss Man, just following the rules that you set out for me.I'm trying to be as cookie cutter for you as possible.But I doubt that will last very long because sadly I don't want to work for a place that doesn't encourage creativity and doesn't allow you to be an individual.

So if you're not careful, you're going to lose something great, but you know what?It'll be your loss because I have bigger and better things to look forward to in my career.It's just sad that decorations and tong positioning could end an extremely great thing!Better make me an offer I can't refuse fast or this "rule breaker" will be outta there faster than you can say "ratatouille!"

End of rant again!Just tired of people not recognizing hard work and dedication and trying to eliminate creative ability.Hopefully this was entertaining to read!I'm thinking about printing it out and reading it at the next meeting and letting some fireworks fly! =D

Until next time my avid readers!!!

<3 Stace <3

Katy Perry's Music Video "Firework"

Work Ethic

2010-11-05T23:22:00.000-07:00

"Laziness may appear attractive but work gives satisfaction." -Anne Frank-

It seems that as of late I've been noticing a gradual decline in actual WORK. According to Webster's Dictionary the definition of work is: 1.) Exertion or effort directed to produce or accomplish something; labor; toil. 2.) Something on which exertion or labor is expended; a task or undertaking. 3.) Productive or operative activity. 4.) The result of exertion, labor, or activity; a deed or performance.

So according to those examples of the definition of work one would conclude that in order to actually achieve something or attain something there has to be some sort of WORK involved. I am so sick and tired of the attitudes of others that it's just easier to lolly gag around all day long and not actually put in any effort.I was raised to have a strong work ethic.My parents never had to instill those values in me when I was younger, but I grew to understand what it was that I had to do to succeed and be successful in life. And with that came a whole lot of hard work.

I was accepted to culinary school when I was 15 years old, a Sophomore in high school.While most of the other kids were off goofing around, I just couldn't wait to get out of high school and start my career.I started taking workshops and classes at the Art Institute of Phoenix when I was 15 and established an amazing relationship with all the chefs before I even started school.So by the time I actually graduated high school they were all thinking: "Well it's about damn time you got here already!" LOL! Because of the relationships that I had with all of those chefs they knew about me already and knew that I was ready to give 110% so they knew that they could push me to the brink.I think that's where my work ethic within the culinary industry was established.I was pushed so hard and had to overcome obstacles and succeed under intense pressure and essentially compete with the other students.

We were all classmates, yes, but we were all essentially competing to have that extra special dish that gained the chef's approval, or that extra tip in the dining hall for giving great customer service to the customers, or having an AWESOME portfolio at graduation that earned you the best portfolio nomination.(Which I got by the way!) So in essence I was constantly striving, constantly working to attain and achieve excellence.That was just the foundation of my future.I started out at the bottom and through my perseverance was recognized for my hard work.I surpassed all of my other co-workers at a wine bar to become the Executive Chef at 21 years old.I started out as a Sous Chef at a corporate catering company and within a year was the Executive Chef for 3 years. Now I have the creative ability to make my own salad creations.To be honest all of these experiences have made me a better person and I have put in the time and effort.The next chapter will be my own place and running my own business.I feel like the hard work that I've established and created for myself has now prepared me to open my own establishment.It is time and it will happen!!!

Even in the martial arts I've had to work so damn hard to get where I'm at now.Being in two very male-dominated industries is difficult.The kitchen is a male stomping ground and if you can't hold your own in there you're dead meat.The martial arts community is the same way.It's helped me establish a thicker skin so I just let stuff roll off and not put up with any one's shit!I was not the greatest martial artist when I started out. Imagine me being at the back of the line with all these guys in front of me.How deflating!My brother was a natural, my Dad was my instructor and I just felt so inadequate.

Finally, instead of getting alligator tears in my eyes every time I did something wrong, I started to accept it, and deal with it and realize that my Dad's criticism was what was going to make me not only a better martial artist, but a stronger female.I was pushed to the brink as well and shed a lot of blood, sweat and tears to get where I'm at now.A 26 year old, 5th degree black belt is kinda unheard of in a Jujutsu system, but believe me it sure wasn't easy.It took an awful lot of hard work and dedication to get me to the place I'm at now and the journey still continues.

My reason for saying all this is one of my biggest pet peeves is terrible work ethic.Let's take my job for instance: I bust my ass every single day from 5:30 in the morning until 2:30 in the afternoon, constantly moving, always trying to stay one step ahead and trying to help others out when I can, as much as I can. When my station opens I serve an insane amount of people everyday, without trying to lose my cool (which doesn't always happen) without ever a peep or ever asking for help.There are some others who I see just prance around the kitchen, with no sense of urgency, no time frame, and no concept of real true work ethic. There are people there who bust their butts every single day and no one ever offers to help them.I'm tired of seeing people depending on other people, or when you have 5 people in line you call for help, asking others to do your job for you, standing around texting all day, walking around like you have absolutely no clue.

This is a job and it's a professional environment and when you come to work you come prepared to work.I give 110% every single day and if you can't do that then you shouldn't be there.There needs to be consequences for your actions.Coming in late: you should be written up, texting while working: you should have your phone taken away from you, coming in not feeling well: you should go home.There are zero repercussions for people's actions and I'm just sick of it.I'm tired of continuing to give my all every single day and it go unnoticed by management, while others just skim by and do the bare minimum.I get treated the exact same as they do.And you know what?It's wrong!Completely wrong!I am a chef and I have worked hard to get where I am.I am not a lowly line cook who doesn't know what she's doing.I bust my ass at my job, have the degree to back it up, so I deserve to get treated better than everyone else because I do a better job than everyone else.

The same also goes in the martial arts world.I'm tired of seeing pity pat strikes and just going through the motions.You're there to do martial arts, not there to socialize.If you can't give 100% on the mat then get the hell off.We don't want you to be there if you don't want to be.You signed up knowing what you were getting yourself into and if you don't like being hit, don't like sweating and don't like getting beat up then ballet is for you, not martial arts.We don't stand around and "converse" about our techniques, we do them.And if we do them 100 times so what.Keep doing it and quit standing around talking about it.Put in some damn effort!

So as you can see I get super passionate about what I believe in!I've had several conversations about this with co-workers who get it and who are actually in the same boat as me.I would love to say that it would be nice not to come in and work as hard but it's not just me.I'm not asking for praise on an everyday basis but what I am asking for is a little appreciation for the hard work and effort that I put in on a daily basis.Sadly, it's going to come to the point where I just don't put up with it anymore and say something, but then that makes Stacey the bitch for actually speaking the truth.Satisfaction will never be complete for me until I open my own place and I'm the only one that can see how my hard work has made my business successful.Until then I will just keep trucking on, doing what I do every day and still being under-appreciated for it while everyone else does the bare minimum.

Hopefully one day these people will recognize that their laziness and poor work ethic isn't getting them anywhere but that might be later rather than sooner, and at that point I will have no sympathy for them.Just put in some effort and at least try to do a good job.You know that's why they call it WORK!!!

End of rant! Thanks for letting me get it off my chest.It'll be brought up at the next meeting! LOL! Some one's gotta start feeling the wrath! =D

Until next time boys and girls... ~Stacey~

"Satisfaction lies in the effort, not in the attainment. Full effort is full victory." -Mahatma Gandhi-

The Gathering 2010!!!

2010-10-09T15:45:00.000-07:00

Two weeks ago I had the pleasure of attending a martial arts "gathering" so to speak. It is hosted by the Martial Arts Collective Society and is the brainchild of a great man by the name of Hanshi (title) Bruce Juchnik. For more information click here: The Gathering. I have been going to this event for several years now and sometimes it seems like the message of the whole thing has been lost. Allow me to give a little background on what exactly this event is all about.

Our dojo started attending The Gathering in 1999. My Dad and my brother were the 1st out of the dojo to attend having heard about the event through Hanshi Juchnik himself. According to the website the Gathering was created "as a venue for martial artists from all disciplines to share their knowledge and experience." Masters and Grandmasters from all over the world have shown their faces and spread their knowledge at this event. Such greats as Professor Wally Jay, B.F. Lau, Professor Imi Okazaki-Mullins, Professor Libert O'Sullivan, etc...And the list goes on! There have been several different venues for this Gathering including San Diego in 2000, Portland, Reno, and now it has been held in Sacramento for some time now.

I have had the pleasure of working with some incredible instructors and have soaked up a lot of information over the years. Unfortunately, there has been quite a few instructors who have passed on and are no longer with us.They're dropping off at an alarming rate.Because of their unfortunate demise several of the next generation students have taken over.I do believe that with the gradual shift and evolution of the Gathering that the message has been lost. Let me put it in bold letters for you: IT'S NOT ABOUT YOU, IT'S ABOUT THE STUDENTS!!!

I have always considered myself a perpetual student not only in the martial arts, but also in my culinary career and in life in general. I'm always striving for more knowledge and more expertise to add to my repertoire.I always like to add that new, juicy tidbit and be able to employ it in my everyday life.Now that things have shifted in the martial arts world, the new generation of students are now becoming teachers.My Dad, my brother and I are perfect examples of that!

It's my belief that my Dad should've been up on that stage with all those masters some time ago, however he will argue with me to the death!The amount of knowledge that he has not to mention time in the martial arts is astounding!He is a true studier of life as well and his massive amount of knowledge for the martial arts is absolutely impeccable.That coupled with the fact that he's an absolutely incredible technical practitioner and instructor makes him a Professor in my eyes and I do believe that he should get a lot more recognition for what he does.He has the golden heart and the passion for it more than anyone I know and he has strived so hard to overcome hardships and tribulations that he deserves to be in the front row of that stage with all of those masters.

With that said we are the next generation and unfortunately with that has come A LOT of ego and arrogance. The Gathering was swimming with that arrogance, so much so that I could feel it on my skin.People have lost the message that it's not about YOU anymore.So you're an 8th degree black belt or higher!Good for you!You have had your time in the limelight!It's not about you at all anymore, it's about being able to perpetuate what has been given to you.A lot of these so-called masters have had arts handed down to them from their instructors who were ill, who have passed on, who were physically incapable, or just wanted it in better hands.Well take that and run with it my friend, you have been given a gift.And that gift deserves to be passed on to generations and generations.It ceases to be about you anymore when you're solely responsible for carrying on your master's/instructor's wishes.That information needs to be passed on as a precious gift not one filled with arrogance and the typical macho attitude.Yes, you have reached a milestone and it's very important, but as my Professor says, "Does being a 10th degree black belt make your food taste any better or come any quicker?" No it doesn't!And he's right!You're no better on the mat then you are off the mat and that presence should ring true when you're teaching.Unfortunately that doesn't happen very often.

I kept saying all weekend long how so and so just DOESN'T GET IT! You can't even imagine how many times I said that this weekend.But it's so true!Being in that kind of environment and being given the opportunity to teach and spread your knowledge is an absolute honor and should be treated like one.Instead of trying to out-do your peers/instructors, you should be listening to what they have to say and watching one of their classes.No one is ever beyond instruction or learning, in my book.Just because you're a high ranking instructor doesn't mean that you're at your peak of learning.It has to be a constant evolution of material and maybe learning a different method of teaching.That's why when I go to the Gathering I hand-pick the people that I want to learn from and the one's that I want to associate with because guess what: those are the one's that GET IT!!!

I had the opportunity and privilege to teach at the Gathering this year.Most of the time the Klaff kids a.k.a. my brother and I are always the one's who get to teach the little kiddies.This year we did get to teach the kids (who were absolutely precious by the way) BUT we also had the opportunity to team teach as a family.I've had a saying lately that says: "The family that trains together and tattoos together, stays together!" LOL! Well now you can add, "The family that trains together, tattoos together and teaches together, stays together." When we're here teaching in Phoenix to our students we are the big fishes in a small pond.We cater to our audience and we're the one's who essentially run the show.Well at the Gathering we're definitely the small fishes in a big pond.There are quite a few really terrific masters/instructors there who definitely deserve to be there.I've noticed you can divide the Gathering into quite a few sections so here they are:

1. The old-timers: These are the masters, grandmasters, professors, etc...who are the legends of the martial arts.These are the one's who truly deserve to be up on that stage for their amazing tutelage and knowledge that they have shared for years.Professor O'Sullivan happens to fall into that category as many others should. Unfortunately, some of those "old-timers" don't necessarily belong up on that stage in my opinion because they're involved in too much politics and haven't contributed as much as some.However, most deserve to be up there and unfortunately so many of the GREAT ONES have passed on who can no longer be up there on that stage.

2. The peacocks: These are the instructors who like to strut around and show of their peacock feathers.Most of these can be spotted a mile away because their ego's and big heads hardly fit through the door.These are the teachers who are first up on the stage to get a seat when really those seats belong to their seniors. This is the teacher who takes the floor to teach in front of one of his seniors.This is the teacher who complains about everything and who scoffs at the fact that he had to pay his own way there.God forbid!This is also the instructor who espouses the greatest nonsense ever that students can easily recognize as bullsh**!!! These particular types of people are the one's who don't ever need to be invited again!!!

3. The inspirational ones: These are the teachers who actually do GET IT! These are the one's that the student should seek out to learn from. Not only are they incredibly knowledgeable in their art and studies, but they show a sense of leadership and show unbelievable humbleness.These are inevitably the teachers that are sitting in the back row of the stage, or hiding in a corner not wanting to be acknowledged in front of their Seniors.These are the one's that deserve the recognition but shrug their shoulders when asked to come up on the stage.These are the particular types of instructors I love to be surrounded by.The one's who possess the skill and knowledge but are so ego-less.I have had the privilege to train with many people in this category and will give thanks to them later.

4. The social butterflies: These are the types of people that come to the Gathering solely on the purpose of socializing.These are the one's who bounce around from group to group only "looking" at what the instructor is teaching but not "doing." When asked if they need a partner, the social butterfly will merely reply, "No, I'm okay, I'm just watching!" This is also the same person who will do the technique 1 or 2 times, say they've "got it", and stand there with the partner discussing the technique.Far be it from me to criticize, but I didn't spend all that money to come from AZ just so I can talk.Train, sweat a little, work hard, do the technique, acknowledge your instructor, put a little effort into it.That's not a lot to ask for is it?But apparently, you'd rather watch then do!Well no offense but that makes you a crappy martial artist in my book!!!

The list can go on and on of all types of people, students included.There's the newbies that have never been to the Gathering and the whole concept and experience to them is so overwhelming that they don't know what to do, where to go, who to talk to.Those are the most fun because they have such a naivete and are so innocent in their training.There's the know-it-all student who doesn't ever need to be corrected and somehow is always doing the technique right, and never needs criticism. Plus when asked if they understand the answer is always, "Oh, I've got this." Well guess what if you had it, you'd be a Grandmaster by now, but you're not! Then there's the perpetual student that is always there to study.Instead of waiting around for information they seek out the information and go to different instructors and seek out the knowledge.These are the one's who are always doing the technique no matter if they're doing it 100 times over and over. This is the student that when critiqued by an instructor always replies, "Thank you Sensei." This is the student that GETS IT!

Having the pleasure to team-teach with some great instructors was AWESOME!It was unbelievably gracious of my Dad to throw us in the mix and allow us to teach.Our group of instructors was pretty dynamite and we had everyone moving and going to town on techniques.I actually saw for the very first time that I was an inspiration.I have seen it slowly develop from time to time,but on my own home turf with my own students.This time I was in a different realm, in an arena filled with males and high ranking males.Well a couple of instructors pointed out to my Dad how great it was to have such a strong, good female presence at the Gathering because there really wasn't.Especially one who was teaching ground work.I actually got to see how my teaching affected everyone.Young girls came up to me thanking me and not only complimenting me on my personality, but on my teaching skill as well.I actually inspired young women to want to continue to pursue Jujutsu training and so far as turning one young ladies attention to doing Jujutsu again after an injury. That was the most humbling and awe-inspiring thing to me.I have never been a role model or an inspiration and I finally got to see it for the first time ever.

Needless to say I had a blast at The Gathering.I established some amazing relationships with kids, adults, instructors, peers, etc...I haven't felt that kind of camaraderie and close-knit family type relationship in a long time, but I wouldn't give it up for the world.I think the message of the Gathering needs to change in order for our younger generations to fully understand what the martial arts is about.Unfortunately, if we keep having ego-filled teachers and one's who only care about themselves instead of their students, then I think the message will slowly start to dissipate.I, for one, am on a crusade to make sure that it doesn't happen.I'm only one person though and I can only do so much.I want to make sure that the legacy of my teacher's lives on through my teachings and I want to be able to preserve as much as I can so that future generations can experience the joy that I have experienced in my martial arts training. I'd like to thank the following people:

1.Well 1st off I have to thank my Dad for being my mentor, instructor, leader, inspiration, role model, amazing father, friend, and confidante.Without him, I would not be the woman I am today.You have single-handedly molded me as a martial artist and as the strong woman that I have become.Without your intense instruction and tutelage I would not be where I am today.You're an amazing instructor and I have learned so much from you material-wise, and how to be a great teacher.You deserve to be up on that stage more than anyone in the world and I believe that in my eyes you're the best instructor I've ever had.As a Dad I couldn't ask for a better one.You have helped me in so many ways and I thank you for your love and devotion to me as a daughter.I am humbled by the fact that I've been fortunate enough to go on this wonderful, crazy, sometimes bumpy, and treacherous journey with you, but I hope that I get to continue this journey with you for as long as we both possibly can.I love you Dad and Sensei!!!!

2.I obviously also have to thank my mother.Although, you've never been able to continue with your martial arts training you have never stopped supporting it ever.You have been there for so many years for me and for that it makes you not only a MAGNIFICENT mother, but also my best friend.When it was up in the air that you might not be able to make it this year, you don't know how devastated I was.I'm so glad you got to come, because it wouldn't have been the same without you.We have taken you to so many places on our martial arts journey and I'm so happy that you were along for the ride.I really wouldn't have it any other way. We're a team and the fact that you support us and will do anything for us makes you an amazing person!I'm indebted to you for being so supportive and I hope one day I can show you the love and devotion that you have shown me all of these years.You should have an honorary black belt for all the places that you have been, countless techniques that you have seen, and numerous times that you have supported our dojo.So because of all that I love you the greatest Mom in the whole world and honorary Sensei!!!

3. My brother needs to be shown some thanks here as well.Early on in the martial arts it was just my Dad and brother training before I came along.I was always a bit jealous that it was something they got to do together.Well finally when I stepped in it became something the 3 of us could do and then it turned into something that I cherish so much.I think of us like the 3 Musketeers.It might be cheesy, but it's true.We travel in a pack.It's the Klaff family clan!I know that we've had our sibling rivalries and that it wasn't always easy training with your whiny ass sister, and it wasn't easy for me being instructed by my brother or criticized.I have grown to love you as an amazing man and an incredible brother.Unfortunately, we don't get to spend a lot of time together anymore but the time we do get to spend, as little as it might be, I have grown to relish and really appreciate.The little things like team-teaching the little kids at The Gathering this year was so much fun.It's like I'm your wing man, and to me I always will be.I love the fact that I have been able to travel on the journey with my older brother and to experience so many memories with you.I look forward to creating more with you in the future.You're always going to be Maverick and I'm always going to be your Goose. I love you man!You're an amazing brother, martial arts practitioner, and friend!I love you so much!

4. Professor O'Sullivan needs to be thanked for making me want to be a better person.He just has that aura about him that everyone flocks to.He is by far the nicest, most generous man I have ever met in my life.He makes you want to strive to be a better human being and I'm trying to on a daily basis.Not only is he a fantastic instructor and has passed along so much information to me, but he's been the grandfather figure that I need in my life.I'm so glad that he and his family have adopted all of us into their Ohana. We are all so lucky and blessed to have even had a little slice of Professor in our lives.He brings so much joy with him no matter where he goes and I absolutely cherish the time that I've been able to spend with him.I will do whatever it takes to pass along his tutelage and preserve the knowledge that he has so graciously passed along to me and my family.We will forever be indebted for his knowledge, experience, and love for what he does.Thank you for all that you have done and for making me want to be a better person on a daily basis.I love you Tutu Kane!!!

5.Professor Ron Esteller is another man I need to give a shout out to!You're such a sly little devil and you know it!This man was hiding at the Sacramento airport with his son, daughter, and one of his students.He came to surprise us and help take care of our luggage and rental cars.This is the kind of man that he is.The man that would give you the shirt off of his back and probably his shorts and shoes too!I pretty much spent almost every waking minute with him, his son and daughter, and his students.You truly possess a quality that is non-existent in so many people.You are gracious, loving, stubborn, charismatic, sneaky, mischievous, etc... I have never felt as much love as I have then when I'm around you and your students.I fell in love with each and every one of them and you can see it in their personalities and there humbleness how much of a truly amazing instructor you really are.I had the most amazing time talking with you, listening to you, learning from you and just generally spending time with you.My only regret is that it could have been longer and that we live so far apart from each other.I am a better person because of your love, your teachings, and your absolute devotion to the arts.You are what it's all about and your students epitomize what the martial arts should be about.I adore all of you and am blessed to be a part of all of your lives.I hope that you all continue to be a part of my family for as long as well shall live.

Finally, I'd just like to give a shout out to some other's that I had an amazing time with.Hanshi Juchnik, it's always great to see you and to be a part of the Gathering.I know it's hard work, but I always love seeing you and I would love to be able to spend more time with you.Megan: You're like an older sister to me.I love the camaraderie that we have and I love spending time with you and trash-talking!LOL!I hope that we can spend some more time together at some point maybe outside of the Gathering-realm! Uncle Larry: It's always a pleasure seeing you.You bring a smile to my face every time I see you and you also make me want to be a better person.You always have such humbleness and are always so willing to give me information and knowledge.Thank you for working with me and for being an important part of my life. Nataniel Ortega: Although we only had the opportunity to spend a short time together I can already see that we have established a great relationship.You are an amazing man and so humble.The small amount of knowledge that you shared with us is already being put into use.Thank you for being such a kind man and for establishing such a great relationship with my family.I hope that our friendship lasts a lifetime.Patrick: I had such a great time teaching with you.You're a great instructor and an amazing man.I hope that our friendship will last long as well.It has been a pleasure getting to know you and spending time with you, but hopefully we can do more of that in the near future.

And last but not least a shout to my new favorite Kaju family...D.J.: You know that I had a blast hanging out with you.I had such a great time.I'm so glad that our family-relationship has continued and I'm blessed to have you in my life. Rachel: It was so great meeting you for the first time.I'm so glad that we had such a connection and that we've established a great friendship.I think you're a BEAUTIFUL young lady with an amazing spirit and a great head on your shoulders.I love ya little sis! Rachi: I'm so happy I got to spend a little bit of time with you too!You're a fantastic young lady with lots of great ambition and aspirations.I'm happy that I had a slight influence on you and I hope that our friendship will continue.And I enjoy our chats so much! Kayla: You're such a strong woman and I'm happy that I had the opportunity to experience that and to be a small driving force behind that.I look forward to more conversations with you and to hopefully seeing you soon. Angelique: You won over my heart little lady! I think you're just precious but funny, smart and definitely a strong-willed woman.I have a lot of respect for you and I hope that you continue with your training because you already have a good head on your shoulders, but this will help you so much in life. And finally to the little one's who have officially taken my heart over and pulled at my heart strings: Jazzy, Zach and Colin.I hope I get the opportunity to see you soon! I love all of you my favorite Kaju family!!!!

Well that's all, as well it should be.It' s pretty novel-worthy!Hope you enjoyed it!

<3 Stace <3

Here's some more info on the Gathering 2010!!!

20 secret household cleaners you already own...

2010-09-19T22:18:00.000-07:00

These 20 money saving cleaning tips can help solve almost any household cleaning problem. Just shop your pantry for these secret cleaners to disinfect, polish and shine!

Eliminate Odors

Try coffee grounds to keep your refrigerator smelling nice and fresh, just as you do with an open box of baking soda. Place them, new or used, in a bowl and remember to replace them every month or two.

Chill Out

Use ice to cleanse the blades in your garbage disposal and break up the grease that collects on the rotors. Every few weeks, toss in a handful of cubes, turn on the disposal and run cold water. Add some orange, lemon or lime peels to ward off odors.

Soften-up Grease

Get baked-on foods off pots and pans with a dryer sheet. Just place one in a pot, fill with water and let sit overnight, then sponge off the next morning. The antistatic agent weakens the bond between the stuck-on food and the surface of the pan, while the fabric softener works its loosening magic.

Absorb Grime

Cover the bottom of your trash can with old newspapers. It's an easy way to keep clean and soaks up leaks and odors.

Gather Shards of Glass

Pick up tiny slivers of broken glass—the ones you don’t notice until you’ve stepped on them—by gently pressing a slice of bread or a piece of Play-Doh on the area. Be sure to wrap the glass up carefully before throwing it away—you don’t want an animal to eat it or a child to play with it.

Zap Bacteria

To keep bacteria from taking up permanent residence in your kitchen sponges, rinse them with water at the end of each day, squeeze, then put in the microwave for three minutes. Let cool before touching. Do the same with your cutting boards, if they are microwaveable.

Use Lemons to Clean your Microwave

Harness the power of citrus to clean your microwave: Cut a lemon in half, squeeze juice into a small bowl of water, add both lemon halves and place in the microwave for five minutes. The fresh scent eliminates cooking odors, and condensation from the steam loosens random splatters that have hardened. Wipe with a damp cloth.

Use a Substitute Floor Cleaner

Try Listerine mouthwash if you’re out of floor cleaner. Add a capful to a gallon of water and mop vinyl or tile—but not wood—floors with the mixture. The same product that kills bad-breath germs also zaps the gunk beneath your feet.

Use Disinfecting Wipes

Grab a few disinfecting wipes to give faucets, sinks, tubs, toilet seats—you name it—an easy daily touch-up.

Pre-treat your Bathtub

After going over your bathtub, sink or shower with disinfectant, wipe the area with baby oil or lemon oil. Do this once or twice a month, and it will help dirty water bead and roll down the drain faster, buying you more time before the next cleaning.

Scrubbing Bubbles

Freshen the toilet bowl with effervescent tablets (denture or antacid) in between scouring's. Drop two in the water, let soak for at least 20 minutes, then brush and flush. A can of cola dumped in for one hour also does the trick. The phosphoric acid in the beverage removes rust rings and other mineral deposits.

Dust Tough-to-Clean Items with a Paintbrush

A dry paintbrush (with bristles at least 3 inches long) is great for both the surface and grooves of your collectibles. Dust framed photos with a pastry brush, which is softer than a paintbrush and easier to dip into corners and places that are difficult to reach.

Revive Canvases with White Bread

Cut the crust off a piece of white bread, squish the bread into a doughy ball and use it to gently dab the surface of paintings (but not valuable or antique works). Once the ball is covered with dirt and grime, start again with a new slice. Use a pastry brush (or another soft-bristled brush) to clear off any crumbs.

De-grime Shades

Take a hands-on approach to your mini blinds and Venetians. Just slip on a pair of white cotton gloves, dip fingers into a solution of equal parts white vinegar and warm tap water, then run your fingers across both sides of each slat. Rinse gloves as necessary in a bowl of clean water.

Remove Mud with a Spud

Slice a potato in half and gently rub the cut end on a muddy slipcover or comforter. Soak the fabric in cool water, then throw it in your next load of laundry.

Go Green with Houseplants

Keep air pure with houseplants. Research from NASA and the Associated Landscape Contractors of America suggests that palms, English ivy, ferns, mums and similar plants remove up to 87 percent of indoor pollutants.

Freshen Foliage

Use a lint brush with disposable sheets to dust lamp shades and plant leaves.

Shake it Up

To wash a narrow vase, pour in 2 tablespoons of dry rice and ½ cup warm water, cover with the palm of your hand, shake vigorously, then rinse.

Raid the Fridge to Polish Brass

Shine brass using a dab of Worcestershire sauce or ketchup. Squeeze the condiment onto a cloth, rub the item, then rinse with water and dry with a towel.

Scour Scuffs with a Tennis Ball

Use a new tennis ball to wipe scuff marks off tile, vinyl, woodwork—even painted walls. It won’t harm the surface.

Some things to really make you go hmmm....!!!!Hope you found out something interesting and might put some of these to good use!In these economic times we could all use a little help! =D

<3 Stacey <3

50 great panini ideas...

2010-09-08T16:22:00.000-07:00

HOW TO COOK A PANINI:

* In a panini press: Preheat the press. Add your sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes.

* On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

PANINI RECIPES:

1. Caprese: Brush the inside of a split sub roll or sliced Italian bread with olive oil. Fill with 2 slices each of fresh mozzarella and tomato, and a few basil leaves; season with salt and pepper. Press and cook until golden.

2. Smoked Caprese: Make the caprese panini (No. 1) but with smoked mozzarella instead.

3. Eggplant-Mozzarella: Make the caprese panini (No. 1) with smoked or fresh mozzarella; replace the tomato with grilled eggplant slices.

4. Anchovy Caprese: Make the caprese panini (No. 1), adding 1/2 chopped anchovy fillet and a sprinkle of capers to the sandwich.

5. Prosciutto Caprese: Make the caprese panini (No. 1), adding 3 thin slices of prosciutto and some shaved Parmesan cheese to the sandwich.

6. Pesto Turkey: Make the caprese panini (No. 1); brush the inside of the roll with pesto instead of olive oil and add 3 or 4 slices of roasted turkey breast to the sandwich.

7. Chicken Saltimbocca: Brush the inside of a split ciabatta roll with pesto. Fill with sliced chicken, fontina cheese and prosciutto, and chopped fresh sage. Press and cook until golden brown.

8. Apple-Manchego: Brush the inside of a split soft roll with olive oil and quince paste or fig jam. Fill with sliced apples and manchego cheese; season with salt. Press and cook until golden brown.

9. Chorizo-Pear: Make the apple-manchego panini (No. 8) with sliced pear instead of apple; add sliced Spanish chorizo to the sandwich.

10. Roast Beef-Onion: Spread Dijon mustard on 2 thick slices of sourdough bread. Layer shredded Gruyere cheese, sliced roast beef, caramelized onions and more Gruyere between the bread. Press and cook until golden brown.

11. Three-Meat: Brush the inside of a split Italian roll with olive oil. Fill with sliced soppressata, capicola, salami, fontina cheese and roasted red peppers. Press an cook until golden brown.

12. Bacon-Date: Brush the inside of a split French roll with olive oil and spread with soft goat cheese. Fill with chopped dates and crisp bacon. Press and cook until golden brown.

13. Grilled Veggie: Brush the inside of a split ciabatta roll with pesto. Fill with slices of grilled eggplant, zucchini, yellow squash, and roasted red peppers. Add 2 slices of fresh mozzarella cheese and a few basil leaves. Press and cook until golden brown.

14. Serrano-Fig: Brush the inside of a split piece of baguette with olive oil and fig jam. Fill with thinly sliced Serrano ham and manchego cheese. Press and cook until golden brown.

15. Three-Cheese: Brush the inside of a split ciabatta roll with pesto. Fill with a few slices each of mozzarella, fontina and asiago. Add a few basil leaves. Press and cook until golden.

16. Sun-Dried Tomato: Make the three-cheese panini (No. 15) with sun-dried tomato pesto. Add baby spinach instead of basil.

17. Mortadella-Ricotta: Mix 2 Tablespoons ricotta cheese with some salt, pepper, and chopped thyme and parsley. Brush the insides of 2 slices of crusty Italian bread with olive oil. Fill with the ricotta and sliced mortadella; press and cook until golden.

18. Mortadella-Artichoke: Make the mortadella-ricotta panini (No. 17), adding grilled and marinated artichoke hearts.

19. Mushroom-Taleggio: Brush the inside of a split crusty Italian roll with olive oil; season with salt and pepper. Fill with sauteed mixed mushrooms and sliced onion. Add sliced taleggio cheese. Press and cook until golden.

20. BBQ: Fill a soft sesame roll with pulled pork, shredded cheddar cheese and charred red onion. Press and cook until golden brown.

21. Sausage-Feta: Cut a pocket less pita round in half and brush both halves with olive tapenade. Sandwich with sliced cooked spicy sausage, roasted red peppers, and crumbled feta cheese. Press and cook until golden.

22. Spicy Steak: Lightly spread mayonnaise on the inside of a split onion roll. Fill with thinly sliced cooked stead and season with salt; top with shredded pepper Jack cheese. Press and cook until golden.

23. Apple-Brie: Spread Dijon mustard on the inside of a split piece of baguette. Fill with sliced brie and thinly sliced green apples. Press and cook until golden.

24. Reuben: Spread Thousand Island dressing on 2 slices of rye bread. Layer sliced Swiss cheese, corned beef, sauerkraut and more cheese between the bread. Press and cook until golden.

25. Tofu Reuben: Thinly slice baked tofu and sear in a skillet with olive oil until golden. Make the Reuben panini (No. 24) using tofu instead of corned beef.

26. Italian Melt: Drizzle the inside top half of a split sub roll with olive oil and red wine vinegar. Layer sliced provolone, salami, ham, turkey, pepperoncini and more provolone on the roll. Press and cook until golden.

27. Fajita Melt: Brush the inside of a split sub roll with olive oil. Fill with sliced grilled chicken, sauteed peppers and onions, and shredded pepper jack cheese. Press and cook until golden.

28. Mexican Melt: Make the fajita melt (No. 27) with sliced roast beef instead of chicken. Press and cook until golden.

29. Steak Gruyere: Mix equal parts mayonnaise and horseradish. Stir on some chopped parsley. Spread on the inside of a split piece of baguette. Fill with thinly sliced cooked steak and sliced Gruyere cheese. Press and cook until golden brown.

30. Jerk Swordfish: Sprinkle 4 ounces of swordfish with jerk seasoning; grill. Spread mango chutney and mayonnaise on the inside of a split soft egg roll. Fill with the fish, sliced jalapenos, and shredded pepper jack cheese. Press and cook until golden.

31. Lobster: Mix 1 cup chopped lobster meat, 2 tablespoons each of minced shallot and melted butter, 2 teaspoons of chopped tarragon, and some lemon juice and salt. Hollow out a split piece of baguette; fill with the lobster. Brush the outside with butter. Press and cook until golden brown.

32. Flat Brat: Butter the inside of a split hard roll. Fill with sauerkraut, sliced cooked bratwurst and shredded Swiss cheese. Press and cook until golden.

33. Canadian Bacon: Butter a split English muffin. Fill with 2 slices of sauteed Canadian bacon and some sliced Swiss cheese. Press and cook until golden.

34. Caribbean: Spread the inside top half of a split soft roll with yellow mustard and drizzle with hot sauce. Fill with sliced queso blanco, deli ham, sauteed or fried plantains, charred red onion and more queso blanco. Press and cook until golden.

35. Veggie Caribbean: Make the Caribbean panini (No. 34) without ham and add avocado and tomato slices.

36. German: Spread whole-grain mustard on 2 slices of pumpernickel bread. Sandwich thinly sliced liverwurst and shredded Muenster cheese between the bread. Press and cook until golden.

37. Cuban: Spread the inside of a split Cuban or other soft sub roll with yellow mustard. Fill with sliced dill pickles, deli ham, roast pork and Swiss cheese. Press and cook until golden. (This is traditionally done in a skillet!)

38. Turkey Cuban: Make the Cuban panini (No. 37) with sliced turkey instead of ham and roast pork.

39. Nacho Cuban: Make the Cuban panini (No. 37) with chopped pickled jalapenos instead of dill pickles and cheddar cheese instead of Swiss. Add salsa to the sandwich.

40. Breakfast Burrito: Roll up scrambled eggs, shredded pepper jack cheese and salsa in a flour tortilla. Press and cook until golden.

41. Grilled Cheese: Sandwich shredded sharp cheddar and jack cheeses between thick slices of white bread. Cook in a skillet with butter until golden. (Don't press-the bread is soft and there's not a lot of filling!)

42. BLT Grilled Cheese: Thinly slice a tomato, pat dry and season with salt. Make the grilled cheese panini (No. 41), alternating cheese, tomato, escarole, and bacon.

43. Tuna Melt: Layer shredded cheddar, tuna salad, and more shredded cheddar cheese between 2 slices of rye bread. Cook in a skillet with butter until golden. (Do not press.)

44. Berry Croissant: Lightly spread the inside of a split croissant with marshmallow creme. Fill with bittersweet chocolate chunks and sliced strawberries. Press and cook until golden brown.

45. Apple-Cheddar: Spread apple butter on a slice of white bread. Top with grated sharp cheddar and another slice of bread. Cook in a skillet with butter until golden. (Do not press!)

46. Thanksgiving: Sandwich sliced turkey, cheddar and some cranberry sauce between slices of potato bread. Cook in a skillet with butter until golden. (Do not press!)

47. Tomato-Tapenade: Thinly slice a tomato, pat dry and season with salt. Spread 2 slices of rustic bread with olive tapenade. Fill with grated fontina cheese, the tomato and shredded mozzarella. Cook in a skillet with butter until golden. (Do not press!)

48. Meatloaf: Layer shredded sharp cheddar and jack cheeses, thinly sliced leftover meatloaf and more shredded cheese between 2 slices of potato bread. Cook in a skillet with butter until golden brown. (Do not press!) Serve with ketchup.

49. Mozzarella in Carrozza: Sandwich 2 slices of fresh mozzarella between 2 slices of white bread. Beat 1 egg with 2 Tablespoons of milk and some salt in a bowl. Dredge the sandwich in flour, then dip both sides in the egg mixture. Cook in a skillet with olive oil until golden. (Do not press!)

50. Peanut Butter-Banana: Spread peanut butter on a slice of cinnamon-swirl bread. Top with sliced bananas. Lightly brush another slice of bread with honey and set on top. Press and cook until golden.

*Hope you all got some great recipe ideas from this. Remember you don't need a fancy panini machine to make these great sandwiches. Hope you all enjoyed it! BON APPETIT!!!

<3 Stace <3

Special salads for the week of August 23, 2010...

2010-08-22T14:17:00.000-07:00

Chef Stacey’s special salads for the week of: August 23, 2010

Harvest Cobb Salad: Romaine lettuce, grilled chicken, apples, beets, pears, grapes, grape tomatoes, green onions, diced eggs, bacon and Bleu cheese dressed with a Balsamic Vinaigrette and garnished with candied walnuts. PRICE: $5.49

Veggie Powerhouse Salad: Spinach, edamame, garbanzo beans, broccoli, carrots, sunflower seeds, Craisins, zucchini, apples, red onions, diced tomatoes, and Feta cheese dressed with Lemon Vinaigrette and garnished with pita chips. PRICE: $4.49

Oriental Tuna Salad: Mixed greens, albacore tuna, cabbage, bok choy, mandarin oranges, cucumbers, peppers, broccoli, carrots, and red onions dressed with a Sweet and Sour Soy Vinaigrette and garnished with sesame seeds and almonds. PRICE: $5.49

Panzanella Salad: Mixed greens, grilled chicken, diced salami, roasted red peppers, artichokes, diced tomatoes, cauliflower, cucumbers, kalamata olives, red onions, Parmesan cheese and pepporncinis dressed with Red Wine Vinaigrette and garnished with croutons. PRICE: $5.49

BON APPETIT!!!

Chef Stacey's Salad Creations for the week of: August 16, 2010...

2010-08-15T15:24:00.000-07:00

Chef Stacey’s special salads for the week of: August 16, 2010

Turkey Twist Salad: Spinach, diced turkey, Bleu cheese, grape tomatoes, bacon, peaches, dried cranberries, red onions and diced eggs dressed with Balsamic Vinaigrette and garnished with candied walnuts. PRICE: $5.49

Greek Veggie Salad: Romaine lettuce, garbanzo beans, Feta cheese, diced tomatoes, olives, roasted red peppers, cucumbers, artichokes, red onions, broccoli, and cauliflower dressed with a Lemon Vinaigrette and garnished with pita chips. PRICE: $4.49

Tropical Tuna Pesto Salad: Mixed greens, albacore tuna, pineapple, mango, sun-dried tomatoes, mandarin oranges, pesto, celery, green onions, and Parmesan cheese dressed with Red Wine Vinaigrette and garnished with pine nuts. PRICE: $5.49

Asian Chicken Salad: Mixed greens, grilled chicken, water chestnuts, broccoli, sugar snap peas, straw mushrooms, celery, cabbage, bean sprouts and red onions dressed with a Sweet and Sour Soy Vinaigrette and garnished with almonds. PRICE: $5.49

Strong women...

2010-08-08T21:59:00.000-07:00

This blog posting is going to be a tribute of sorts or a shout out to women who have influenced me to be the strong woman that I am today and a recognition of women who have touched my life in one way or the other who deserve that recognition because they are strong women too who deserve that notoriety!!!

Well first obviously I have to thank my wonderful and adoring Mom. I wouldn't be where I'm at today if it weren't for her undying love and support in my life. My Mom isn't the type to say "look at me" and she certainly doesn't have the bitchy attitude that I've come to develop but she's the one who has cultivated the sweet disposition that I've been known to have!LOL!If it weren't for her nurturing and her unbelievable caring nature I certainly wouldn't possess any of those qualities. She has been through so much in her life and has turned her back on her family who were so negative towards her and focused on raising our family. She has persevered through a tough upbringing from an alcoholic family and has put all of that behind her to give me the best parenting a girl could ever want.I can't even begin to thank her for all the countless hours of talks that we have had with each other and I will be forever indebted to her for her devotion she has showed to me as her daughter.I know it hasn't been easy at all, but I thank her for the patience that she has shown me and the dedication that she has given to me to be the best Mom that I will ever know.She truly is my best friend and I couldn't ask for anything better. I love you Mom!

The second person I'd like to thank is my hero Julia Child.Julia, I know you're not here to hear this and even if you were here I'd doubt you'd read it but you by far are my biggest hero ever.She paved the way for women in the culinary field.Her no-nonsense attitude has driven me to be the chef that I need to be and the well-rounded person that I have become.She single-handedly inspired my entire culinary upbringing and is still an inspiration to this day.She was a forerunner to a movement that I hope no one ever forgets and because of her I am a female chef in a very male dominated society and I'm here to stay.That attitude I know she would love and I will do everything I can to pass on her legacy as long as I'm alive and here on this earth.Thank you from the deepest depths of my heart for being my role model. I love you Julia Child!

The third person I'd like to thank is Sensei Cindy Hayashi.Sensei, if it weren't for her I know for a fact that I wouldn't be the martial artist that I am today.The very first martial arts seminar I went to was an Aikido seminar that she was teaching at.She had buzz-trimmed hair dyed blond and to me she was the Blondie or Pat Benatar of the martial arts world.Being in such a male dominated "arena" I never had a female role model to look up to.I learned so much after that seminar, not only technique-oriented, but also in how I wanted to be portrayed in life and as a female martial arts practitioner.To me she paved the way to success because she showed a no bullshit attitude and she persevered in not only being a high ranking female martial artist, but she did it in an art that is so traditional and usually only for men.To see that confidence that she possess' made me want to be a better person and she didn't even know it, but she was about to become another one of my many role models in not only martial arts but in my life.She has been instrumental in making me the worldly person that I am today and the martial artist I am today.Thank you for your tutelage and your charisma.It'll never be forgotten.I love you Sensei Cindy Hayashi!

Fourth, I'd like to thank a newcomer to the group, my adopted grandmother Mrs. Beverly O'Sullivan.I never had the pleasure of meeting my adopted grandmother until about 3 weeks ago when I was vacationing in Hawaii.Her husband is my dear, sweet martial arts instructor/adopted grandfather.Immediately I felt like I was already a member of the ohana, or family.She welcomed us with open arms and immediately adopted the role of Grandma to me.I wasn't fortunate enough to have my grandmother in my life for very long.Half of the time she was ill and she lived in Virginia so it was tough to see her on a regular basis.This amazing woman, Mrs. O'Sullivan, filled that void of a grandma that I had lost many years ago.I admire her work ethic even at her age and the fact that she raised 5 children to be amazing people in life.She did this in Hawaii where the attitude towards haole's or foreigners was running rampant.She lived during the time of WWII and came out a stronger, successful woman for having experienced it.To have gone through all she's gone through: wars, prejudice's because she's not Hawaiian, having 5 kids, a successful long marriage, etc..., makes her another mentor/role model in my life.I can only strive to be that great of a mother/grandmother one day and I thank her for teaching me how to be a better person.I know she doesn't know it, but I certainly do and will be forever indebted to her as well.I love you Mrs. O'Sullivan!

Fifth, I'd like to thank my amazing pastry chef instructor JoAnn Ayres.Thankfully enough I was exposed to her long before I became a student at the Art Institute of Phoenix.I took several summer workshops with her all before I actually started school.I love the fact that she is also a very strong, determined woman in a very male dominated atmosphere.Besides the fact that she's damn good at what she does, she's an amazing woman as well.She also single-handedly helped me get to be the well rounded culinarian that I am today.She is a pastry chef, but irregardless of that, she taught me a lot of life lessons and how to deal/handle with stress in the food service industry.Her talent is un-Godly and I really don't think she gets the recognition that she deserves.And I definitely plan on doing that.I thank her for being an amazing pastry chef and for passing on her experience and knowledge on to me.Not only am I a better chef because of it, but now I'm also a better person for having spent time under your tutelage.Thank you for letting me be your apprentice.I love you Chef Ayres!

Sixth, I'd like to give a shout out to some of my friends who have been instrumental as well in my life.Angie Childs has been my best friend for about 6 years now.Not only did we not get along very well when we first met, but she flat out told me she thought I was a bitch.LOL!Nothing spells beautiful friendship like complete and brutal honestly.We worked together at La Grocerie Bistro and Wine Bar that later became Spencer's Food and Jazz.We meshed so well as a team and our work strategy really worked great together because we were constantly feeding off each other's energy and constantly bouncing ideas off of one another.When she moved to Utah it just about crushed me, but I knew she needed to do what was best for her husband and for her.She has been diagnosed with thyroid cancer that she is currently undergoing treatment for.Not only has she not let this cancer get her down, but she's kicked that cancer's ass!LOL!Nothing's going to keep her down, and as debilitating as this illness might be for her, she's not going to do anything without a fight.I admire her tenacity and wish I could be a part of that struggle with her so she would never experience another drop of pain in her life.I value our friendship more that anyone could possibly imagine and I'd take a bullet for that girl any day.I am forever grateful to have her as a friend in my life and I can't wait to see where our friendship continues to take us.Thank you for the memories!I love you Angie Childs!

Michelle Ortega is a new development on the horizon.I went to high school with her and just knowing her has made me a better person.She has struggled with so much in her life from depression, to a nearly fatal car accident, to divorce, to never-ending family and guy drama, to having a child.I look at her and see this amazingly strong woman who doesn't take shit from anyone and who puts her daughter before anything in life.Her strong will and devotion to me as a friend has truly won her a place in my heart forever.I'm a much better person for even knowing her and I hope I continue to have this amazing woman in my life forever. We were out of touch for far too long so hopefully now we can do some much needed catching up.Thank you for being a part of my life.I know I'm better for it!I love you Michelle Ortega!

Tiffany Meyer-Portlock is probably a friend that I have known the longest in my life.I had the pleasure of meeting Tiffany when we both went to Marshall Ranch Elementary and then Cactus High School.Although we did lose touch and re-connected on Facebook years later I feel like I've had her as a friend my whole life. Not a lot of words can describe Tiffany, but she has such charisma and energy to her that I feel like I just flock to her.It's almost like a magnet, that the charge is so strong that I just can't back away.Tiffany has 2 kids: Ryan and Brandon plus in a couple of weeks she will be delivering, what I am sure will be a beautiful baby girl named Kaitlynn.Not only does she have to take care of 2 boys who are toddlers, but she's got another bun in the oven.If it weren't bad enough to carry a baby here in the blistering heat, Tiffany also is suffering from kidney stones along with the general concerns of a pregnancy.Normally when a person has all this shit to deal with they bitch and complain all the time, but not Tiff.She keeps on keeping on and really proves to me what it's like to be a great Mom.She epitomizes a hard-working, dedicated Mom.I have never seen a Mom at my age be such an incredible mother to her kids then Tiffany is.She makes me want to be a great Mom someday and I'm grateful for having known her because she has truly touched my life.Thank you for showing me what it takes to truly persevere Tiffany!I love you Tiffany Meyer-Portlock!

Erin Gallagher is another strong woman to add to my repertoire.She is a newly acquired girlfriend and I'm so thankful that I did acquire her because she's another perfect example of a strong, diligent woman.I had the pleasure of hanging out with her for the first time, and I'm much better for it.How many women do you know can call up one of their girlfriends on a Saturday night and want to know if they want to work out with them, and then go get something to eat?Not only did we work out pretty hardcore, but we ate at Pita Jungle in our work out clothes, all sweaty and totally nasty.Her and I mesh so well on a friend level it's almost creepy.We have a lot of the same thought beliefs from some of the hideous clothes that we wouldn't wear at Forever 21 to the fact that we both don't like wedding registries.We have both had to be strong women in our current job positions and to have that kind of companion, hanging right in there with you, is such a treasure.I can only hope that I continue to have an amazing friendship with her because she's such a positive, hard-working, no bullshit-taking, hardcore fitness guru that I know and love.I'm so glad I've had the opportunity to get to know her and keep her in my life as one of my favorite girlfriends.I can't thank her enough for all the times she's picked me back up after a shitty day at work.Thank you for your kindness and your strong-willed attitude.I love you Erin Gallagher!

Amy Scerra is another fun female to add to the list of strong, charismatic females.I don't get along with most women and there's good reason for that.Most of them are gossipy, chatty, and drama queens.It's so refreshing to meet a girl like Amy who I can have a decent, smart, intelligent conversation with.She is by far one of the most beautiful women inside and out that I have encountered.I love the fact she's intelligent, with an amazing head on her shoulders and is so down to earth.She's one of the most worldly women that I have ever met and she makes me strive to be the independent, strong woman that I want to be.If it's not just a simple hello and a stop by my station to just chat then it's giving me advice on men and hearing me bitch and complain about my drama.Thank you for going the extra mile to make my day that much better.She's truly one amazing woman who has shown such kindness but has also showed me a spin on how to not take things personally and to persevere through all of it to become a better woman.Once again I'm a better person for knowing her and for having her as a part of my life.Plus she's Italian, likes to cook, and loves the Yankees, how could we go wrong here?LOL!Thank you for being that solid female rock that I need in my life!I love you Amy Scerra!

And here's just a chance to throw some shout-outs there so no one feels under-appreciated: To Kathlyn my favorite salad frequenter: She is truly amazing and I'm so glad that I have had the chance to get to know her and include her in as part of my family.She has accomplished quite a bit in her life and to share that with me has been a memorable experience.I'm glad that I get to experience some of her worldliness with her and to have such a strong, female presence in my life has been great.Thank you Kathlyn!I love you Kathlyn!

Andrea, even though I haven't had a lot of contact with her over the years, she's another long-standing friend. I've known her since Marshall Ranch elementary school days too.Although, she doesn't think she has the confidence in herself I can see it and seeing it makes me want to help all the women in the world cultivate their strong values.I'm just happier knowing her and having her as a part of my life.I adore the fact that she knows how to truly make me laugh and she cares about you above and beyond.She's my favorite person to share in guy drama with because I know that we'll always see eye to eye.Thank you for being a part of my life! I love you Andrea!

Dollie and Suzie who I work with are two of the most amazing women in the world.I've never quite met two women who show such compassion towards other human beings.Dollie works her ass off at our job and at the age she's at I totally admire her hard work and dedication.If it's not her work ethic that I've fallen in love with it's her compassion for things going on in my life.She has taken over that Mom role and I like to refer to her as my "work Mom." I'm so lucky to have such an amazing, giving person like that in my life.Thank you Dollie, I love you!Suzie has embraced me as practically one of her own since I started working at the Thunderbird School of Global Management.Suzie is like the cool aunt that everyone wants to go out with.I have had some really amazing talks with that woman and her support, guidance and kindness is beyond what I could ask for in a friend.What other women would bring you a PMS tackle kit at work filled with chocolate, wine and bath salts?Suzie's the only one I know that could do that and I thank her for showing me that there truly are great women out there in this world.Thank you Suzie Q, I love you!

And to those I forgot it's like an Emmy speech, you're going to forget someone!LOL!Thank you Christina, Caroline, Erica, Donna, Micah, Marlene, Julie, Sarah Dillon, Hilary, Roxanne and my future strong-willed niece Layla.If I forgot you I'm sorry!Either you're not strong enough in my book or I just genuinely forgot about you!LOL!

Thank you to all you strong women out there who have really influenced my life and who will forever be a part of my heart.You have all made me the person that I am today!

Love you all!
~Stace~

Special salads for the week of August 9, 2010...

2010-08-08T19:24:00.000-07:00

Special salads for the week of: August 9, 2010

Fresh Antipasto Salad: Mixed greens, diced salami, diced ham, grape tomatoes, fresh mozzarella cheese, roasted red peppers, artichokes, cucumbers, and red onions dressed with Red Wine Vinaigrette and garnished with croutons. PRICE: $5.49

Shrimp and Black Bean Salad: Romaine lettuce, shrimp, diced tomatoes, black beans, bacon, green onions, cheddar cheese and peppers dressed with a Chipotle Ranch Dressing and garnished with sunflower seeds. PRICE: $5.49

Tropical Greek Salad: Mixed greens, garbanzo beans, Feta cheese, kalamata olives, cucumbers, pineapple, mango, red onions, diced tomatoes, and artichokes dressed with Lemon Vinaigrette and garnished with pita chips. PRICE: $4.49

Garden Chicken Veggie Salad: Spinach, grilled chicken, sun-dried tomatoes, peas, broccoli, celery, carrots, sugar snap peas, green onions, and beets dressed with Balsamic Vinaigrette and garnished with candied walnuts. PRICE: $5.49

Some tips on how to order your salad...

2010-08-02T22:48:00.000-07:00

Now most of the time in the restaurant business, you're either in the "front of the house" or the "back of the house." The "front of the house" refers to servers, bartenders, busboys, barbacks, sommelier's, etc...who interact with the customers and really are the customers first interaction with a restaurant/food establishment. The "back of the house" refers to executive chef's, sous chefs, line cooks, sauciers, etc...who are always kind of in the shadows and are doing the preparing of the food.Now at most of my jobs I have been strictly in the "back of the house" and have only had to come out on special occasions to greet customers or put a face with the name/title, that kind of thing.Now at my job I have the pleasure (maybe, LOL!) to not only work in the "back of the house" but to also be in the "front of the house" so to speak as well.I prepare all of the ingredients in the kitchen (which is a shit ton of prep by the way) and then I get to come out and serve it to you.

Now most chef's that you talk to will say that they prefer being in the "shadows" and not having to bother with customers and generally just enjoy being left the hell alone to create their masterpieces in the kitchen.I regularly have that attitude however it has been nice to finally put a face to the product that I'm creating for the customer.Now at times that definitely has its drawbacks.Not only do I have my trying days where customers just grate (no pun intended) on my nerves, but it can be extremely frustrating.I would say a good 80% of the population I get along with and have no problem with but it's that other 20% that just really likes to stick it to ya and irritate the piss out of you.

So in order to prevent from more irritation and frustration for me I would like to offer some helpful tips to aid you in the whole salad ordering process. Take a minute to really look these over because by reading these and understanding them not only are you going to make me a happier individual but you're going to get amazing customer service with even a smile instead of the look of death!!!

Number 1: I do have a menu for a reason!

So most of you are aware by now that this summer has been a little different at T-Bird.I haven't been able to offer my whole salad menu because of the select few students/faculty that are there.Thankfully enough they did keep my salad station open so that I had a job for the summer, because I really think they'd have a revolt of their hands from the students and faculty if they didn't!If you thought the LA riots were bad you haven't seen nothing!LOL!So back to the point...I have a limited menu, and I do not offer the same salads that I do during the regular school year.However, this isn't a downfall to the station.You have 4 new and different salads to choose from every week.Imagine how difficult it is for me to come up with 4 different salads every week, using ingredients I have readily available, without replicating, and with the space that I have provided. Believe me folks it isn't easy!

So in that case please take it as a gesture of my creativity and culinary expertise that the salads that I come up with are my creation and my creation only.I do not mind if you add a few things here or add a few things there, but please do not ask for 17 different things in your salad because not only is it not a "make your own salad" (that's what the salad bar is for) but it will also end up being a $15 salad versus a $5.50 salad.So just take that into consideration that I put up that menu for a reason and it's there so you can order off of it, if not then I'd put please order off the menu.I understand there are dietary restrictions and things you may or may not like, but I'm just saying this as a guideline for you.This all helps you in the end remember?

Number 2: This is a continuation of the above...

When I specifically ask you "Is everything in that okay for you?" that means that if there's something that you don't like in it or can't have now is the time to tell me.It's too late to tell me that you're allergic to nuts after I've already put them in there.Because guess what?I have to throw that salad away, and that costs money, and money that you're not going to pay.So the next time you see me put green onions in your salad and then ask me to pick them out (which by the way, I can't do unless I have tweezers on my station) then please make sure you read the menu thoroughly and clearly to prevent any problems like this from happening again.

Number 3: I don't mind making you your own salad at all...

Pretty much everyone in society today thinks they can cook or has their own ideas for recipes and/or menus, etc...I'm not saying that you do or you don't, but make sure you understand and know that I'm a chef, not a cook a chef with a culinary degree and I use my degree and expertise to be able to come up with these creations for you.That's not to say that your creations are better or worse, but don't stand right in front of me and say those things don't go together I would never do that, when I am a culinarian who knows for a fact what does and doesn't go together based on the incredible expertise, education, and experience that I've had in my life. However, with that said, there are several people who have taken it upon themselves to want to order their own "customized" salads.I don't shun this idea at all, but these people know how to do it within reason.Once again you're going to be charged extra for all these additions, don't just think you're going to get it for free.But if there's something that you want to do and create on your own, I'm not going to make a huge fuss about it.

Number 4: Communication is key...

Standing at my station and pointing to what you want isn't really going to get you anywhere.I'm pretty sure that you have to communicate really well in order to be able to go to school at the Thunderbird School of Global Management.I mean, I could be wrong, but I would think that communication and interacting with people is a HUGE part of international business.I realize that their are diverse and different cultures that don't always have the same communication values that us Americans do, but guess what?You're in the United States of America now and if you want to stay here and become educated then you need to know how to properly interact with people.That means that pointing and not speaking isn't going to get you very far at all.I realize the communication barrier might be there, but I'm all for helping you out.Believe me if you don't know what something is, I'm going to help you out with and not make you feel like an idiot, but it's getting both of us nowhere if all you do is point.

Which leads me to my next point...I know some cultures are very abrupt, strict and to the point, however once again you're in the United States of America and "please" and "thank you" are kind of just common courtesy no matter what you're doing.Like I said I understand the various cultures and I do respect that, but you better believe that I'd extend the same courtesies that I do in America than I would in a foreign country, so I expect that in return.

Which brings me to another point...I realize that "servers", "cooks," "chefs", etc....are the low men/women on the totem pole in some cultures and even women are looked at as inferior in come cultures.Well just because the country that you came from degrades women or the working class doesn't mean that you can treat me that way.Yes, I'm providing you with a service but you aren't any better than me at all and I deserve the utmost respect and if you don't give it to me than you damn well better believe that I'm going to garner that respect from you one way or the other.I have worked way too hard in my culinary career to be treated like crap by someone who thinks it's okay to degrade women and talk down to them just because that's how they're culture treats them.Well not in the U.S. of A buddy!

Number 5: Pet peeves of mine...

An incredible pet peeve of mine is when you order and you just walk away without me asking you some very basic questions such as: Was everything in that salad okay for you?Did you want to add any chicken or protein?Were onions okay in that for you?Is it for here or to go?Do me a favor and just stand there and let me go through my spiel and then you can go on your merry way.If you don't do that don't be surprised to see me helping all the other customers until you decide to show back up.

Please don't talk on your cell phone and hold up the line while carrying on your conversation.I hate it when people are talking and they give me the pointer finger like oh wait hold on a second while I take this super duper important conversation that can't wait for another 2 minutes.Not only are you holding up the rest of your line, it's super rude, but I'm going to move on to the next person until you finish talking on your phone. You don't see me putting you on hold while I take my cell phone call instead of making your salad.I don't care if it's The Pope or God himself on that phone you can tell them to hold on just a sec while you order your salad.LOL!

If you see me reaching for a plate and you need your salad to go DO NOT wait until I've already put it on the plate before you tell me that you need it to go.Not only did I dirty a plate, but it's blatantly obvious when you're standing in front of me what I'm doing so I know it's a ploy just to be a jerk and make me work that much harder.So just tell me from the get-go or when you see me reaching for it let me know because if not I will feel the need to shank you with my meat thermometer!LOL!

Number 6 (and final point): You're no better than me...

Just because people have made you feel privileged your whole life and maybe you've had a more prosperous upbringing than I have, but that doesn't make you any better than I am.Just because your company has seen fit to send you to get your degree (but only on the weekends which is ridiculous.They must be on the 10 year plan) doesn't mean your better than me.In fact, you're on a rung beneath me.You have the work experience currently, but you don't have a degree which means you're at the bottom of the totem pole.I spent a lot of money on my culinary education.Not as much as an international #1 ranked business school but a pretty penny to say the least.I got a private institute education where I learned to really hone my culinary skills.I have every right to be snotty because I had an expensive education, tutelage and internships with Master Chefs, pastry chefs and numerous executive chefs, and I was even the Executive Chef of a wine bar at the age of 21 and the Executive Chef of a catering company for 3 years by the time I was 22.So with that said, if I don't have that privileged, holier than thou attitude neither should you. You're condescending attitude won't get anywhere with me so it's in your best interest to change that.

So all in all to sum this all up just be nice, respectful, communicative and not condescending and we should get along just fine.Growing up there was always a saying my parents used to tell me, "Treat others the way you want to be treated." Now not only does that pertain to ordering my salads but in life in general.All of the things I mentioned above are life lessons that you should take with you and consider, because I guarantee they're going to make you a more complete, well-rounded, worldly individual and will get you a lot farther in life. Thanks for listening to my rant.Hope you payed close attention because there will be a quiz later.Ha ha! Just kidding!

Until next time fans...

<3 Stace <3

Salted peanut chews recipe...

2010-08-01T20:03:00.000-07:00

Here's a really delicious and easy bar recipe that is a combination of a peanut butter cookie and a rice krispie treat. So delicious and super easy to make. Plus it helps you quell that craving for salty and sweet because they're combined into one bar!!!

Salted Peanut Chews

INGREDIENTS:

1 pouch (1 lb. 1.5 oz.) Betty Crocker peanut butter cookie mix
3 Tablespoons vegetable oil
1 Tablespoon water
1 egg
3 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
1 bag (10 oz.) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

PROCEDURE:

1. Heat oven to 350 degrees Fahrenheit. Spray the bottom of a 13 by 9 inch pan with cooking spray.

2. In a large bowl, stir cookie mix, oil, water and egg until a soft dough forms. Press the dough into the pan using floured fingers.

3. Bake for 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.

4. In a 4-quart saucepan, cook corn syrup, butter, vanilla, and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate for 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.

Tip: For a different flavor, try 1 2/3 cups milk chocolate or semisweet chocolate chips for the peanut butter chips.

NUTRITION INFORMATION: 1 bar

Calories: 170
Total Fat: 9 grams (Saturated Fat 2 grams)
Sodium: 150 milligrams
Total Carbohydrates: 20 grams
Protein: 3 grams

BON APPETIT!!! ENJOY!!!

Special salads for the week of August 2, 2010...

2010-08-01T19:32:00.000-07:00

Special salads for the week of: August 2, 2010

Minestrone Salad: Spinach, garbanzo beans, kidney beans, Parmesan cheese, carrots, bell peppers, zucchini, mushrooms, sun-dried tomatoes, and red onions dressed with a Balsamic Vinaigrette and garnished with house made croutons. PRICE: $4.49

Fruited Tuna Salad: Mixed greens, albacore tuna, strawberries, apples, mandarin oranges, dried cranberries, bacon, grape tomatoes, green onions, and Bleu cheese dressed with Lemon Vinaigrette and garnished with candied walnuts. PRICE: $5.49

Loaded Asian Veggie Salad: Romaine lettuce, water chestnuts, Napa cabbage, carrots, sugar snap peas, edamame, broccoli, cucumbers, bell peppers and red onions dressed with a Sweet Chili Dressing and garnished with almonds. PRICE: $4.49

Mediterranean Chicken Salad: Mixed greens, grilled chicken, roasted red peppers, artichokes, garbanzo beans, kalamata olives, diced eggs, Feta cheese, red onions and cucumbers dressed with a Red Wine Vinaigrette and garnished with pita chips. PRICE: $5.49