Paleo Chocolate "Peanut butter" Hearts

There are days when all you want to do is wake up and eat chocolate. Ok, maybe not you, but I definitely have those days. Today, is one of those days.

My love of chocolate brings me to the crucial conflict of my existence: I truly believe that I can survive and be healthy, happy, productive, etc. on meat and vegetables alone; however, I emotionally cannot live without CHOCOLATE! I would probably drop five pounds, live five years longer, and have five less crinkles around my ever aging eyes, but I can't seem to do it! So, I choose chocolate. I will always choose chocolate (and wine), and frankly, I have to write this post to justify my need for chocolate!

You may call me strange because I actually do eat bars of unsweetened (yes 100% dark) chocolate, and I put cocoa powder in my chili, and when I'm feeling sad, I do self medicate with a chunk of chocolaty goodness.

The sad story of chocolate is that like meat and vegetables, it has become denatured, contaminated and abused in the modern era. For example, do you remember the days when you had to tenderly care for your chocolate bars, keeping them in a cool place to prevent temperature fluctuations? I do! When I was seven, we had a Sees candy bar drive; I must have sold 350 candy bars, but we had a good 50 left after the drive. For some crazy reason (which looking back, is probably the reason I have my entire chocolate addiction today), my parents decided to buy the remainder of the dark chocolate almond bars. I was eating chocolate bars for months! But as time went on, and the candy bars were exposed to hot days and cool nights, I noticed a white, chalky discoloration to my afternoon treats! Candy bars don't discolor like this anymore, because every single chocolate bar now a days has soy lecithin in to emulsify the cocoa butter and the cocoa, preventing the separation that causes that white discoloration. Its sad; soy , dairy, sugar, corn syrup, and more pounded into our treats to make them completely unavailable to us few and proud people who are super choosy about even our indulgences.

If you're like me, and you love chocolate, and you want a halloween treat that won't kill you because it's saturated with junk, try these amazing chocolate "peanut butter" hearts. You won't miss Reese's for a second!

1. 1 Ghirardelli 100% dark chocolate baking bar (unsweetened! and soy free!)
2. 1/4 C sunbutter
3. t Tbs honey
4. 1/8 tsp salt
5. 1/2 tsp honey
6. Sea salt for sprinkling

1. Melt chocolate in a double boiler.
2. With beaters, cream together honey, sun butter, salt, and vanilla
3. Sprinkle sea salt into each of the 15 chocolate heart molds.
4. Fill chocolate heart molds 1/4 full of melted chocolate. Divide sun butter evenly between chocolate heart molds.
 5. Top off with the remainder of the chocolate.
6. Freeze until hard. Enjoy your paleo chocolate candy!

"Fancy" Sage Sausage Squash Farci

As a young girl, I spent my afternoons whipping up lemon bars and apple crips out of betty Crocker boxed baking kits in my parents' tiny kitchen. But as any seasoned chef will attest, baking (especially the kind that comes from a box) is very different from cooking. I knew it even then. People loved what I baked, whether it came from a box or I made it from scratch, but it was my grandmother's cooking that really brought people together. Friends, family members, even strangers were always drawn in by the warmth wafting from her little range oven as it powered out batch after batch of fried chicken and creamed spinach. And absolutely everybody looked forward to the night they would eat at Grandma's.

When I was about ten, I realized that Grandma was getting older and that, one day, Grandma wouldn't be there to create the food that glued us all together. I looked over my family-my calculating sister, my wild brother, my silly cousins- and I knew then and there that I had to be the one to fill in for Grandma when she no longer could. That's when it began. I spent Saturdays making all her dishes- writing down the recipes, tasting the flavors she'd been perfecting her whole life, hearing the stories that, for her, were as interwoven into the recipes as the ingredients themselves.

It wasn't until years later, when I was studying baking in France, that I remembered the very first dish I ever made with Grandma. A family of French sausage makers invited me to dinner at their farm. We sat down under the stars as Madame brought out a steaming tian of legumes farcis (stuffed vegetables) and I remembered the stuffed peppers I made on my first Saturday with Grandma. The flavors were different: Grandma's were spicy with paprika and a rich tomato base, much more Hungarian than the earthy French version filled with fresh herbs. But Madame's fully grown children moaned with delight when they saw her set the pan on the table, just the way my family would respond to Grandma's stuffed peppers. I spent the night listening to their stories and remembering my own, savoring that knowledge the power of food to give life its meaningful moments.

These are my own variation on legumes farcis. Neither French, nor Hungarian, they still make my husband whoop when I make them. The best part about stuffed squash is that the presentation is lovely, but they are very affordable and very easy to make. Excellent food for creating memories.

"Fancy" Sage Sausage Squash Farci: Serves 4

-2 small Acorn squashes
-1 small onion diced
- 1 bell pepper diced
-1 Tbsp chopped fresh sage
- 2 cloves of garlic, minced
- 1 1/2 C crimini mushrooms, sliced
- 1/4 tsp red pepper flakes
-2 Tbsp white wine
- 1 lb pork sausage
- 2 Tbsp almond flour
- 3 Tbsp Olive Oil
-Salt and pepper to taste

1. Preheat oven to 400.
2. Cut squash in half, scoop out he seeds and disgard. Chop off the ends so that the halls sit solidly without rolling. Place in a baking dish, season with salt and pepper and drizzle with olive oil. Bake for 35 minutes
3. Meanwhile, sauté the onions in 2 Tbsp of olive oil. Once translucent, add he sausages (remove casings) and brown. Once browned, add red pepper, mushrooms, and garlic. Cook 2 minutes then add sage wine and simmer until all veg and meat are cooked and some of he liquid is reduced. Sprinkle in the almond flour and stir (this will thicken the sauce and help to bind the filling inside the squash). Remove from heat.
4. Once the squash have have baked for 35 minutes, they should be nicely browning and softened. Remove them from the oven and fill with the sausage sauté. Bake in the oven for 7-8 more minutes. The tops should be nicely golden. Serve sprinkled with chopped sage and some white wine. Bon Appetite!

These Brownies are BOMB!! Think Paleo, flourless, chocolatey, bacony (?) goodness!!

For anybody who hasn't purchased Practical Paleo by Diane Sanfilippo, (whether you're paleo or not) you need to check this book out! I have tried several recipes (and I'm not usually the type to abide by recipes, might I add), and her's are simply amazing! Everything comes out wonderfully (with my minor tweaks of course)! You see, I have a theory. Different cooks have different styles; some cooks share similar styles. Every once in a while, a great cookbook will come along with my style written all over it. I am talking about the kind of cookbook that makes you say, "MAN! This recipe ROCKS! I can feel the chef power flowing through this recipe! If I wrote a cook book, I would want there to be a recipe like this!" Diane Sanfilippo shares my style.

So here it is folks, the brownie recipe you have all been waiting for. Now, I know you've scoured the internet for a good one, a gluten and dairy free one that still crackles on the surface but is moist and dense and holds together and is so rich it makes you forget the fact that there is no flour or butter what so ever. Brilliant, brilliant Diane Sanfilippo, thank you for this recipe. Please, do not be offended by minor tweaks. Instead of dark chocolate, I used completely unsweetened chocolate (sidebar: is anybody else perturbed by the disappearance of completely sugar and sweetener free chocolate in baking these days? Honestly, I sent my husband to Whole Foods the other day to pick some up, and he came back empty handed; apparently 100% dark chocolate is an anomaly these days. Beware the sugar invasion!) I also decreased the amount of maple syrup and upped the amount of chocolate to keep the moisture and intensity consistent (again keep the sugars low, and let the chocolate flavor flow). I did top with bacon (DIVINE) but next time around, I think i'll try some walnuts or maybe even maple-glazed bacon! Stay tuned for more on this!

In the meantime....

Flourless Bacon Brownie Goodness: Makes 16 Brownies

-6 oz unsweetened dark chocolate
-1/2 C coconut oil
-3 extra large eggs
-1/3-1/2 C (depending on your sweet tooth) maple syrup
-Pinch of Salt
-1/2 C + 2 Tbsp unsweetened cocoa powder
-2 Tbsp strong coffee
-2 Tbsp coffee grounds
-2-3 strips of cooked bacon, chopped up

1. Preheat oven to 375. Line a 9 in square baking pan with parchment paper.
2. In a double boiler, melt oil and chocolate together. Careful not to burn it!
3. Meanwhile, whisk together eggs, salt, and maple syrup until well combined.
4. Slowly whisk in melted chocolate a bit at a time (whisk continuously to avoid curdling the eggs- these are not scrambled egg brownies!)
5. Sift cocoa powder over the eggs, whisking all the while until thoroughly combined.
6. Whisk in the coffee and coffee grounds, again until thoroughly combined.
7. Pour into the prepared pan, top with bacon, and bake for 30 minutes or until a toothpick stuck in the middle comes out clean. (By the way, this is the perfect thing to bake right before visitors/dates come over; the aroma will win over any heart!) ENJOY!

Fennel & Apple Chicken Salad Salad - yum-o!!!!

Fall brings a slew of produce thatt just drive me wild. I'm talking sweet potatoes and pumpkins, butternut squash and grapes! But the thing I absolutely love most about fall is APPLES!  I adore apples sliced, baked, sauced, and cidered! Of all of God's lovely fruits, apples are truly the most versatile and, you have to admit, the most delicious. What other fruit offers so many varieties (from crisp to sweet to tart to sour to delicate)? What other fruit pairs so well with pork, poultry, dessert, vegetables, and other fruits? What other fruit is so fundamentally American?! The answer is, simply, none; there is nothing better than an apple!

However, one cannot live on apples alone. And mayonnaise, chicken, fennel, lettuce, and olive oil can transform a humble (although divine) honey crisp from ordinary to extraordinary in a matter of minutes. You'll love this salad! Especially if you've purchased a CSA and you're wondering what to do with that furry bulb of fennel you've been receiving all September. Pair it with a hard cider (or two) or, my favorite, a margarita, and you've got a divine dinner in ten minutes. Voila!

Fennel-Apple Chicken Salad Salad
-1 head romaine lettuce washed and chopped
-1 1/2 Tbs mayonnaise (I use cage free egg based lemonaise)
-1 large cooked chicken breast slivered and diced
-1/2 small yellow onion, diced
-2 tsp Dijon mustard
-1/2 tsp hot sauce
-1/4 tsp salt
-1/4 tsp freshly ground black pepper
-1/2 fennel bulb diced
-1 large honey crisp apple chopped
-high quality olive oil

1. Combine chicken, mustard, mayo, salt, pepper, hot sauce, onion, and fennel in a mixing bowl.
2. Top lettuce with two scoops of Chicken salad, chopped apples, and season with extra salt and
pepper as needed. Drizzle with olive oil and serve. Yummy!

Chai Time (Kenyan Style)

I believe most people who "go Paleo" would agree that it's more of a life style choice than a "diet." Yeah. OK. What does that even mean? Well, to me, it means that you don't avoid dairy, beans, sugars, and grains because you don't like how they taste, or because you don't want to get fat, or even because somebody told you it's the best way to eat. Instead, you eat this way because it's what physically feels best to you.

For years, I worked hard to feel good. I read every book I could get my hands on and tried every "diet" I learned about in order to make myself "healthy." But despite my best attempts, I still remained underweight and terribly sick. Until I tried Paleo.

OK, to avoid sounding like an informercial and losing all of you, I will get to the point. Over our margaritas last night, a friend asked why I decided to "go pale" when the cultural loss was so great. He wanted to know what in the world could be worth sacrificing, not just food, but the communal bond that occurs between people as they, literally, break bread together.

And he is right; there really is no sensation like sitting down with a buddy and chomping on some delicious, grain-filled bread, fresh-baked and still warm out of the oven, smothered in creamy, yellow butter. BUT, and it's a big but, I've learned throughout my years of experimentation, that the miraculous communal bond happens magically over roasted okra and steak just as well as it does over rice and beans. We come together and unite in our mutual need for sustenance and satisfaction, not in a mutual need for cupcakes. After all, there is meaning to the saying "one cannot live by bread alone..."

At the same time, when you "go paleo," you necessarily eliminate the completely indulgent aspect of things like cookies and milk, french fries, and pasta smothered in parmesan. And that really brings me to my point: thank goodness for coconut milk, honey, sweet potatoes, and spaghetti squash because without them, I don't think us pale folk could quite get along. After all, what is life without milk and cookies, even if you have to throw the sugar and the cow out the window?

So, this brings me to my next recipe, and, not to disappoint you, it's not for milk and cookies (more on this later). Instead, it's for chai tea. When I was working in Kenya, like all people there, I became addicted to chai. Whole milk steeped in locally grown black tea with a touch of cloves and a whole heap of sugar, I swear Kenya as a country would cease to function without chai. Ladies gossip over it, politicians conspire over it, and even school children partake in it; chai is a completely cultural indulgence, and I miss it dreadfully. To ease the ache, I've invented a paleolithic chai tea for the stormy nights, and the soar throats, and the afternoon hours when I just need a break.

Chai (Kenyan Style): Serves 1
-1 bag chai tea (I like Numi Decafinated Rooibos Chai)
-1/4 cup coconut milk
-1 tsp honey

1. Combine honey, coconut milk, and tea bag in a cup.
2. Top with boiling water, steep for 2 minutes, stir, and enjoy!
    

Coconut Carrot Morning Muffins! (No nuts and Paleo?!!)

This week I celebrated Margarita Tuesday by baking muffins. I know. Muffins are not typical dinner fare nor do they pair particularly well with tequila, but it's my weekly party, and I will make muffins if I want to!

In truth, my husband and I have been exploring the meaning of "in sickness and in health" quite a bit lately, passing various colds back and forth between us like a hot potato. Being sick tends to test my appetite, but even a sore throat and congestion don't diminish the appeal of these moist, spice-cake like muffins.

This Tuesday dawned grey, damp, and cool, bringing in a sudden desire to go apple picking, pie baking, and leaf raking. The weather this week seemed to confirm what the farmers at the market have been predicting: an early fall and a heavy winter. I'm not a fan of winter, but I love fall, and since my husband was taking his turn with the sniffles, I decided to make him these delicious muffins.

Here's my issue with paleo baked goods: they all rely on almond flour. Don't get me wrong, I adore the flavor of almond flour- sweet and moist and very ideal for baking- but too many almonds can give me a stomach ache, and I like to have an alternative for my friends who are nut free. So, voila! I give you these nut-free muffins. They are inspired by carrot cake but of course are protein packed and won't send your blood sugars racing. I swear they are so good, even your grain loving buddies will be on board. A couple of these and a coconut-milk late (see recipe below) and you will be in heaven!

Coconut Carrot Morning Muffins: Makes 12 Muffins
-3/4 Cup coconut flour
-1 Tbsp ground cinnamon
-2 tsp baking soda
-1/2  tsp salt
-2 cups finely grated carrots (about 4)
-1 large apple (peeled, cored and grated)
-1 1/4 Cup unsweetened shredded coconut
-1/2 Cup raisins
-1/2 Cup sunflower seeds (you can substitute chopped pecans or walnuts as well)
-4 large eggs
-2 Tbsp honey
-1/2 Cup coconut oil (liquid form is easiest)
-1 tsp vanilla extract

1. Preheat oven to 350F and line a standard muffin tin with muffin liners.
2. In a large bowl, sift together coconut flour, salt, baking soda, and cinnamon to make a consistent mixture. Add in carrots, raisins, apple, and sunflower seeds.
3. In an other, smaller bowl, whisk together the eggs, oil, vanilla, and honey. Add this to the coconut mixture and stir to combine thorouly. Make sure that there are no dry clumps of coconut flour.
4. Divide evenly into the 12 muffin liners and bake for 35-40 minutes or until a toothpick inserted into the muffins comes out clean and the muffins are nicely golden on top.
** like all good spice cakes, these muffins are even better the next day.

Coconut Latte: Serves 1
-Two shots of espresso
-1/4 cup coconut milk (I use a delicious bpa and gum free brand from Thailand)
-Hot water to top off
-Ground cinnamon

1. Put the coconut milk in a little bowl and whisk rigorously for one minute (if you have a milk frothier you can use that instead) to make the milk nice and frothy.
2. Meanwhile, make your espresso. If you don't have an espresso maker, good quality regular coffee works just as nicely.
3. Combine, espresso, hot water, and milk. Finish with a few dashes of cinnamon and BOOM, paleo Starbucks from the comfort of your own home!

A Dish to End The World On

We live in cryptic times. Every day I run headlong into a new tale of total human destruction: financial crisis and terrorist attacks threaten our economic stability; global warming, pollution, and the vanishing of the bees clearly signify the final reckoning; and current authors from Suzanne Collins to JK Rowling profess the darkness of our era.

I recently read a book, called The Age of Miracles, that was highly reviewed on NPR. It is supposedly a new coming of age novel that is so well acclaimed that movie contracts are already being negotiated. However, 269 pages of the Earth's dysfunctional planetary rotations coupled with ensuing famine and cancer causing solar radiation left me, well, jarred, and, quite frankly, depressed. Not even a week later, I saw a preview for a new blockbuster; you know the one: the comedy with Steve Carell, Keira Knightley, and the asteroid imminently hurtling towards Earth.

Suffice it to say, I find myself wondering these days about the end of the world. And I realize I cannot be alone. People have been worrying about the apocalypse for thousands of years. Think of Nostradamus and Revelations; think of Noah and Sodom and Gomorrah; think of Dr. Strangelove and How I Learned to Love the Bomb! For whatever reason,  apocalyptic anxiety seems to be biologically ingrained into humanity, so much so that it has transcended cultures, times, and places to become one of the few recurrent motifs of our species. Like love and war, Armageddon is a universal truth of humanity.

And then I had to ask, what would you do if it really was the end of the world? One of my friends said she would sleep; the other said she would spend all her money, although she is not sure on what exactly; another said she would simply hold her baby, gazing at her until the very last moment. And strangely, I honestly think that I would be doing this: making dinner, uncorking a bottle of wine and
sitting down, candle light flickering and music softly playing, with my husband- just like we do every night.

Now of course, if it were the end of the world, I would have to make something quick and delicious (no time for slow and laborious meals when aliens are invading the planet), and of course it would have to include the most satisfying combination of foods: bacon and steak (more to come on my obsession with bacon later). So here it is, the dish to end the world on: bacon wrapped skirt steak (a.k.a killer comfort food). Feel free to write in and let me know what your doom's day agenda would entail!

Bacon Wrapped Skirt Steak: Serves 2
-1/2 pound of skirt steak (I buy this in a long strip from the farmer's market)
-2 slices of thick cut bacon (I also buy this at the farmer's market)
-Olive Oil for searing (about 1 TBP)
-1 TBP coconut aminos (or gluten free soy sauce)
-Salt and Pepper

1. Preheat oven to 450F.
2. Wash skirt steak and pat dry. Cut in half length wise so that you have two long strips of skirt steak. Roll each strip into a spiral. Wrap each spiral in a slice of bacon and secure with a tooth pick. Season both sides with salt and pepper and drizzle coconut aminos over. Let marinate at room temperature for 10-15 minutes.
3. Heat olive oil in an oven proof skillet until shimmering. Sear steaks for two minutes on each side.
4. Bake in the oven (right in the skillet; no need to move it to another dish) for 9 minutes. Allow steaks to rest for 1-2 minutes and serve along with some yummy veg. You will not believe how buttery and flavorful this dish is!

Paleo Paprikas (A.K.A. YUM)

When I was a little girl, my Hungarian grandfather used to sit me on his knee and sing in his characteristically off-key alto "Amber-Rose; Amber -Rose," and with each syllable he'd bounce me up and down to emphasize his adoration. And I adored him.

Grandpa Ernie died when I was in the third grade. Since I was so young, I really only remember snippets: his gray hair slicked smooth with gel in an endearing comb-over that barely concealed his bald spot; standing on top of his feet and twirling around the living room to Frank Sinatra like a real lady from a by-gone era; Grandpa calling the trash the "rubbish bin;" and the fact that he drank cranberry juice cocktail all day and "CC" whiskey and club soda on the rocks all night.

Looking back I realize I have forgotten a lot too: how he smelled, or what he ate for breakfast. And I feel as though he's missed a lot as well: conversations too mature for seven-year-olds to have; that first drink shared together as adult people; a dance at my wedding. But all this aside, I will never forget "Wiener Paprikas."

As legend goes, my grandpa loved this dish so much that he swore up and down that one day he would open his own restaurant. I can still picture him now, a big bellied Hungarian man in a vintage cotton burger joint cap and a stained apron slicing onions inside a food truck. When you break it down, Wiener Paprikas is little more than some diced up hot dogs simmer in tomato soup with a lot of paprika and onions all a top a huge scoop of mashed potatoes. But trust me, there's a reason why Grandpa was convinced he could make a living off of it.

Of course, the typical ingredients really don't work in my Paleolithic diet, but I am not about to let that stop me from enjoying a family staple. So this ones for you Grandpa!

Wiener Paprikas: Serves 2-3
-5 Hot Dogs (all natural grass fed is best) sliced
-2 tomatoes blanched, peeled, and diced
-1/2 can of tomato paste (organic)
-1 large white onion sliced
-Paprika (Hungarian sweet and hot)
-1 tsp each oregano, thyme, marjoram
-Olive Oil
-Miced parsley for garnish

1. Sauté onion in about 2 tbs of olive in a large fry pan until translucent.
2. Add enough sweet paprika so that the entire contents of the pan is covered and red (about 1 TBS). Add 1-2 dashes of hot paprika or to taste
3. Add to tomatoes, tomato paste, and herbs. Cover and simmer for 8-10 minutes or until the tomatoes break down and the sauce thickens.
4. Add hot dog slices and simmer until cooked through.
5. Serve over mashed cauliflower and garnish with parsley.

Mashed Cauliflower:
-1 head of cauliflower broken into small florets
-1/4-1/3 C. Home-made chicken stock
-1/2 tsp pepper
-Salt to taste

1. Boil/steam cauliflower in chicken stock for 20 minutes or until very tender.
2. Drain cauliflower but reserve the left over stock.
3. Put cauliflower in VitaMix or other blender and blend until smooth, adding liquid as needed to get the right consistency.
4. Add salt and pepper.

The P-E-R-F-E-C-T Margarita

As recipes go, there is nothing more simple, or more satisfying, than the perfect margarita. Possibly its the additional steps-delicately rimming the glass with salt, squeezing the lime down to the pulp, or measuring out those shots of liquid amber magic- that elevate this drink way above the normal glass of wine. Or maybe its just the awesome way the word mar-ga-rita! rolls around in your mouth. Whatever it is, margaritas have become an art, a delicacy, and of course the crowning prize to Tuesday night's celebration. 

Now, as with every artistic work, the temperance of the piece is keenly important. I hate to narrow down the perfect margarita to a precise receipt when the margarita is truly so much more than tequila, lime, and salt. Margaritas are the fiesta in a glass, the thrill of ice tinkling off a sparkling rim, and the delicate romance between sweet and salty. Every margarita is slightly different- a little heavier on the tequila one night, a little lighter on the ice the next- but every margarita magically balances the mood of the night, lending those scarce evening moments just the right touch of pucker, spritz, and smooth to make things, well, perfect. At the end of the night, the margarita, at least in this household, always welcomes in the same reprieve: a few hours simply spent in love, and joy, and relaxation.

And so folks, here it is: the recipe for the perfect margarita. Adjust it as you will for your own Tuesday (or whenever) celebration.

Serves: 1
-1 lime
-Salt for the rim
- 100% de Agave Tequila
-Sparkling water
-Liquid Stevia 8-12 drops
-Ice cubes 4-6

1. Slice the lime in two and rub one half around the rim of your glass to make it slightly wet. Dunk your glass in salt for a nicely coated rim.
2. Squeeze the whole lime into your glass (pulp is great but seeds are not a winner).
3. Add ice.
4. Add 1-2 shots of tequila (subbing in a shot of grand mariner or elderflower liqueur for one of the shots is also delicious).
5. Add stevia to taste
6  Top with sparkling water, stir and serve.

One or two of these bad boys and you will be in heaven.

Margarita Tuesday

Ahhhhh....Tuesdays. There is nothing more terrible in the modern world than Tuesday. The perfume of the weekend (that elusive mynx) has been entirely corrupted by Monday morning's meeting, and all hope for stimulation must wait until the stupid excuse of Wednesday afternoon's "hump-day treat." Now don't get me wrong; I generally like what I do; I'm happily married; and I'm not widely considered disruptive, alcoholic, or unproductive. But come Tuesday night, I find my situation invariably... BLEEK.

 I suppose if I were a scientist, I would explain this away with theories revolving around the stresses of the modern age and the contrary benefits of my paleo lifestyle, but, to be honest, there seems to be some things that eating right, exercising, laughing, and sleeping just don't do. And so, I've come to a solution. If Tuesdays suck, what better way to make them awesome than to celebrate them? Therefore, my friends, I give you: Margarita Tuesdays.

 The rules of the game: Every Tuesday, I will celebrate-through garlic slowly simmered in extra virgin olive oil, and pork chops gently braised with rosemary peaches; and steak, essence of butter and pepper, seared to perfection. And no matter what, it will alway start with a margarita. I say, some people choose perfection, mediation, or disillusion; I choose margaritas!