Moroccan Eggs and Rolls


Moroccan eggs, formally known as Shakshuka is probably one of my all time favorite dishes. It’s something so simple but utterly delicious. The combination of the spices with the sweet tomato sauce paired along with either sauté mushrooms or succulent chorizo is an experience that I always want to come back to. Well, possibly dive into depending on how hungry I am.


 Even though this dish is simple, I wanted to pair it along with something maybe not so simple and adds a little bit more time in the kitchen. I promise you though, with a little more preparation ahead of time, it will be worth the wait. So let me introduce you to today’s dishes…


Moroccan Egg Dish with Moroccan Rolls


Egg dish

Serves 2-4 

2 to 3 eggs

1 14.5 oz can of puree/crushed tomatoes

half of 1 large yellow onion finely diced

3-4 large garlic cloves minced

2 tbsp. of olive oil

1/2 pound of chopped chorizo (or 1/2 pound of chopped white button mushrooms)

1 tbsp. of honey 

2 tbsp. of tomato paste

1 tsp. of paprika 

1 tsp. of crushed red pepper

1/2 tsp. of thyme

1/2 tsp. of turmeric 

salt and pepper to taste 

fresh oregano to top (optional)

Moroccan Rolls

Makes 6 


1 2/3 cup of white bread flour

1 tsp. of yeast

6.5 ounces of warm water

1 tsp. of sea salt

1/4 tsp. of granulated sugar

 4 tbsp. of toasted sesame seeds

Spice mixture

2 tsp. of cinnamon

1 tsp. of nutmeg

1 tsp. of turmeric 

1/2 tsp. of cardamom 

1/4 tsp. of black pepper

1/4 tsp. of cloves 

(Prepare spices together in a mortar and pestle to combine-keep in glass container till use)

Directions for Moroccan Rolls:

(May make the day before)

1. Gently rub the yeast into the bread flour. Once incorporated add the water, salt and sugar.

2. With either a standing mixer or by hand, mix the ingredients together till it starts to form together. Should take about 4 minutes. The dough will be sticky. Don’t  worry though, the dough will come together in time.

3. I like using the technique where you stretch the dough and fold it back together. For an example, watch here (stretch and fold technique)* While doing this technique, it helps bring the dough together by slapping it onto the work surface then folding over. Continue this technique for 10-15 minutes until the dough starts to come together.  After ten minutes or so, you can start adding some flour to the work surface. While working the dough add the bread spices till incorporated. To form a ball, fold each edge of the bread into the center and pinch together so it holds it shape.

4. Once the dough has been shaped into a ball, in a lightly oiled bowl add the dough ball and cover with a lint free towel to rest for an hour in a warm area.

5. After an hour turn the dough out onto a floured work surface and divide the dough into two. With the palm of your hands create two log shapes. To create the log shapes, use the heel of your palm to flatten the two logs and gently fold one side into the center then continue to do the same with the other side. Pinch both sides together going all the way down the log, so they hold the shape.

6. Turn the logs over with the pinched seem facing downwards, and cut 3 equal slices from each log, creating 6 rolls. To create the rolls into small balls, use the same technique of folding the edges inward into the center then pinch the edges together. Then with the palm of your hand gently smooth the edges out by rolling the ball in a circular motion going counter-clockwise.

7. After forming the 6 balls, brush one side with a little water then dip the rolls into the bowl of toasted sesame seeds. Continue this process with all of them.

8. After brushing the dough, add the rolls to a *baking sheet* or pizza stone. Cover the rolls again to rest for 45 minutes in a warm area until they double in size.

9. While the rolls are resting preheat the oven to 475 F.

10. Once the rolls are done resting, mist the inside of your preheated oven with water, either gently by hand or preferably a spray bottle. Afterwards add the tray of rolls to the oven and bake for 11 minutes or till golden.

11. After baking, rest the rolls on a wire rack for at least 5 minutes.

Notes:* If you don’t have a pizza stone, I like to use a baking sheet to create the same type of surface by turning the baking sheet upside down. So, if you don’t have a pizza stone do this before adding the rolls to the sheet for the second proof. See in direction #8.

Directions for Egg dish (Shakshuka):

1. In a medium cast iron skillet, add 2 tbsp. of olive oil, diced onions and garlic and sauté on medium heat for 5-10 minutes until lightly brown.

2. Then add salt and pepper to taste. Gradually add the chopped chorizo or mushrooms and mix with the onions and garlic till brown on medium heat. Then add the tomato paste and mix in well.

3. Once the chorizo has browned add the honey and seasonings and mix well until fully combined.

4. Then add the can of tomatoes and cover the top of the meat or mushrooms by using the back of a wooden spoon so only the tomato sauce is showing.

5. On medium heat cook for about 5-10 minutes, while keeping an eye on the meat, onions and garlic underneath to prevent burning.

6. After some of the tomato juice has boiled off, create 2-3 separate holes for the eggs to be placed. By doing this, gently with a spoon create a small opening for the egg to cook, you should see the bottom of the cast iron skillet so it’s able to cook. Do this with all the eggs, by cracking the egg on a flat surface and gently adding it into the skillet.(Without getting shells inside.) Cook for 5-8 minutes or till the egg whites have cooked but the yolk is still runny. Once again, be mindful of the onions, meat and garlic underneath so they don’t burn.

7. Serve dish in cast iron skillet for easy dipping. Top with fresh oregano and Moroccan rolls on the side.

Enjoy and happy eating!


Photography by. Bernadette Mira


I often wonder…


Photography by. Bernadette Mira

I often wonder how people discover their “true calling”. Reading through Julia Child’s Life in Paris is fascinating and leaves me the question of how will I know what I would like to do as a career?  I mean Julia was in her late 30s if I remember correctly until she found her calling. Well, began to experiment with the idea of cooking. Perhaps, I am too picky when it comes to these things but I don’t want to be stuck doing something that I  don’t enjoy for years to appease others. I did that once, and I’m not going back there again (fingers crossed)!


So, here I am. Spending most of the days carving out a schedule that wont leave me completely exhausted but filling it out with enough projects to leave me feeling productive. I have been playing with the idea of creating my own career, because being a young black woman in these times and let’s be honest ANY time, I have to create something meaningful for myself. I have learned through all the job interviews that no matter how talented I am that no one is going to give me the job I would ideally want because I am black. I am plunging in head first and fully going into the deep waters to discover myself.

I honestly have nothing to lose at this point. At the brink of living a world where everything seems to fall apart literally every week, I need to make the most of it while I can.


Roasted Carrots and Potatoes with Hummus 

Serves 4



1 can of drained chickpeas 

1/4 cup of Tahini 

1/2 tsp. of paprika 

1/2 tsp. of cumin

1/2 tsp. of oregano 

1/8 tsp. of sea salt 

1/8 tsp. of black pepper

1/8 tsp. of lemon zest

juice from half of a lemon 

4 to 6 tbsp. of olive oil

extra oil for drizzling

Roasted vegetables 

4 to 5 medium size carrots 

1 medium size russet potato cut into half moons 

sea salt and pepper to season 

1 to 2 tbsp. of olive oil to coa


1. Preheat oven to 375 F having a rack directly in the middle.

2. While the oven is preheating, throughly wash the vegetables and pat dry with a paper towel.

3. Then cut the stems/greens off the carrots and cut the potato into half moon shapes (diagonally).

4. Add parchment paper to the baking tray and add the vegetables to the tray while fully coating them in olive oil. Then season generously with salt and pepper.

5. Roast the vegetables to 30 to 45 minutes or until tender to the touch. Then let rest for five minutes and serve with hummus.

6. Prepare the hummus in a food processor. Add all the ingredients one by one and season to taste. Serve in a big bowl for easy reaching and sharing.

Note: If the hummus is too thick or dry, add water or olive oil 1 tsp. at a time until desired texture.

Enjoy…or as Julia would say, Bon appetite!



Mascot Grape Sorbet with Toasted Graham topping 

  Photography by. Bernadette Mira

The past couple of weeks have kind of been a blur. With the ups and downs, I try to remember the ups rather than the downs. It’s easier to get through the day trying to remember the positive things in life. Well, that’s what I tell myself anyway.

So for today’s recipe, I unfortunately don’t have much to say or  have an insightful anecdote. I guess, remember that even through this tough time, in this difficult and painful world that love still exists. If we all remember that and strive for a better world, perhaps maybe it will happen. I’m truly cynical as person, but deep down I still believe the world can be better someday.




Mascot Grape Sorbet


1 pound of Mascot Grapes

2 tsp. of Pinot Grigio wine

pinch of nutmeg

1/2  14 oz can of condensed milk

Graham Cracker Topping


Two original graham crackers 

2 tbsp. of good butter

sprinkle of cinnamon 

pinch of sugar

pinch of sea salt



  1. In a food processor add 1/2 of the grapes and mix until combined.
  2. Then with a cheese cloth or fine strainer, strain the grape juice into a separate bowl while leaving the seeds and pulp behind.
  3. Once all the juice has been strained add it into the food processor again while incorporating the 1/2 can of condensed milk, nutmeg and pinot grigio. Mix until well combined. Then set aside.
  4. Heat up a medium size sauce pan on low to medium heat and add the other half of the grapes to the pan.
  5. Once it starts to simmer, start squashing the grapes with a wooden spoon to get out the juice. When all the grapes have been squashed, cover the pan for five minutes on low heat to simmer.
  6. After five minutes, strain the juice into a separate bowl.
  7. Once all the juice has been strained add it to the food processor with the first mixture. (Should get about 1/2 -3/4 cup of juice from this)
  8. Pulse the mixture together until fully combined.
  9. Then pour the mixture in a tightly sealed container and freeze over night.
  10. Extra step:(Not necessary) The next day add the sorbet to the food processor and blend again and freeze again for another day.
  11. To prepare the graham cracker topping, heat up a non stick pan to medium to high heat and add 2 tbsp. of butter.
  12. While the pan is heating up finely crumble up two graham crackers then add them to the pan.
  13. With a wooden spoon stir the graham crackers into the butter while adding the cinnamon, sugar and sea salt.
  14. Once the graham crackers have turned slightly browner for about 2-5 minutes, take the pan off the heat and pour the graham cracker mixture into a separate bowl. Let it cool for 5 minutes. Then serve on top of the sorbet. Enjoy!







Longing for kitten… (a blackberry fig jam recipe) 


Photography by. Bernadette Mira

I grew up with the sheer luck of having at least seven cats at different times through out my childhood. Living in the country these cats tended to roam around the house and in the outside world, which led to most of them ghosting away and never coming back. Yet, there was always another cat to take it’s spot. All of those cats weren’t officially mine and at times I longed for a cat to be only mine that I could take care of.

Yet, there was one exception. A cat we had named Cheeseball who belonged to my middle sister, seemed to grow fond of me over the years. Like my estranged family they ignored most of the pets we had around the house so I watched over Cheeseball like he was my own.


I remember taking photo shoots of Cheeseball, like he was a dashing model posing for every shot. Surprisingly he was quiet patient when it came to me taking photos of him. There were many mornings that I would come out of the bathroom shower and have him greet me at my feet. But if I didn’t pay every bit attention to him he would bite at my legs until I gave him a pat or kiss.

After moving away to go to musical theatre school in New York when I was 20, Cheeseball ended up running off to the neighbor’s house, because my family didn’t take care of him. Every time I would come back home to visit I would long for him to come over to the house, yet he never would. There were many moments when he would just stare at me from afar. It was hard watching him from a distance and not being able to reach him. I miss him still. I’m sure he is off in cat land somewhere chasing the sun and eating to his heart’s content.

I still long for a cat though. A kitten to raise. Maybe it’s because I can’t have children…? I don’t know, but I hope that I can be a mother figure to a kitten one day and give it all the affection in the world. Taking care of something and watching it grow is the most joyful I have ever been.


Blackberry Fig Jam

Makes one 16 oz. can


1 cup of blackberries

2/3 cup of finely diced figs (about 3 figs)

3 tbsp and 1/2 tsp. of granulated sugar 

1 cup of water 

1 tsp. of cinnamon

1/4 tsp. of nutmeg

1/4 tsp. of coriander 

1/2 tsp. of lemon zest

juice from half of a lemon

1/4 cup of cold water

2 tsp. of cornstarch 




  1. In a medium sauce pan, add the blackberries, figs, sugar and water and set on medium to high heat till it starts to simmer and the sugar dissolves. Stirring  frequently for about five minutes.
  2. Lower the temperature to low heat and add the spices and lemon zest.
  3. Stir for two minutes until the spices dissolve.
  4. Raise the temperature again to medium heat and add the lemon zest. Let the jam simmer for ten minutes, stirring occasionally.
  5. After ten minutes, add 2 tsp. of cornstarch to the cup of cold water and stir completely until the starch dissolves. Then add the starch mixture to the jam.
  6. Stir the mixture into the jam. After a while the jam will start to thicken. Continue to stir for five minutes or so.
  7. After five minutes set the jam mixture off to the side to cool for ten minutes.
  8. After ten minutes, use the immersion blender and blend until the chunks of blackberries have liquified.
  9. Gently pour the jam into a heat safe container, such as a maison jar and close with a tight lid and set in the fridge to cool.

Enjoy this jam along side a creamy hunk of brie and toast.


030cheeseball and i





Curry Chickpea Pita Sandwich

pita girl

Photography by. Craig McDean(Left) and Bernadette Mira(Right)

Model: Gal Gadot

I never quite know how my weeks are ever going to be. When Sunday rolls around I try to set all these expectations. I’m going to wake up at 8:20 a.m. and make it to every 9:00 a.m. morning kickboxing class Monday through Friday then hit it hard on studying languages French and Japanese and make sure I get at least two recipes done this week for my blog! This past week didn’t go that way.


I noticed myself falling. That deep, dark hole that I’m all to familiar with started to creep in the second I woke up on Monday morning. “Hello, my unwanted friend. Oh? What’s that you say? I’m not good enough? I will never accomplish anything or discover who I am as person?…Oh…that’s…great.” This conversation was never-ending till late this past Friday.

Ever since I realized that Musical Theatre was not the path for me, that it was more of a dream and desire of my adoptive parents, I realized that I was trying for years to please them and not myself. Going to theatre school, sitting out in the cold waiting for hours to MAYBE be seen for an audition, dealing with the numerous toxic people in the industry…it was exhausting and it definitely wasn’t what I wanted to do long-term. So, now that I’m off that path and separated from my adoptive family, I don’t know who I am. I have to start over completely.

Maybe I’m just complaining and maybe nothing is truly wrong with not knowing what you want to do with your life, but it honestly bothers me. I THINK I like cooking and I THINK I enjoy taking photos, but am I actually doing it for myself or for others again?


Curry Chickpea Pita Sandwich

Serves 2-3


1 can of drained chickpeas (or dried that have been cooked)

Half of a yellow onion finely diced

Sea Salt 

Black Pepper

1/2 tsp. of ground garlic

1/2 tsp. of smoked paprika 

1/2 tsp. of curry powder

1/4 tsp. of turmeric 

1 tsp. of Tahini 

Yogurt sauce:

1/4 cup of plain yogurt 

4 big garlic cloves minced

Half of a cucumber finely diced 

1 Squeeze of half of a lemon juice (about a 1 tsp)

Toppings and Extras:

2-3 Toasted pita pockets

1/8 cup of chopped cashews 

1 small handful of diced grape tomatoes 

1 small handful of arugula 

2 hard-boiled eggs (make the night before)


  1. Preheat oven to 350 F.
  2. While the oven is preheating, make your yogurt sauce. Add the yogurt, minced garlic and cucumber and mix well together. Then add the squeeze of lemon juice. Be sure to only add a squeeze or two, about 1 tsp. (You don’t want the mixture to be too runny.) Then once the mixture is mixed well together set it in the fridge to rest.
  3. Then chop and prepare the toppings. Cashews, grape tomatoes, and washed arugula then set aside.
  4. By this time the oven should be done preheating and if not, continue to chop the half of the yellow onion for the chickpea mixture.
  5. Once the oven is heated add the pita pockets and toast them until warm.
  6. Then in a large pan on medium heat add 1 tsp. of olive oil. Once heated add the chickpeas, onions and spices and mix well together. Once the mixture is combined turn off the heat and then add 1 tsp. of tahini and mix again till combined. Move the pan off the heat and start serving.

I serve my pita pockets by cutting them with a scissors. I cut half of the top off the pita so it creates easy access to fill it in with the chickpeas and toppings. I did mine as followed, chickpeas, arugula, tomatoes, cashews, more chickpeas then yogurt sauce. Then I had the hard-boiled eggs on the side. Feel free to add the eggs into the pita pocket. Enjoy and happy eating!


Photos by. Bernadette Mira


Almond Oatmeal Cookies

cookie lady

Photography by. Connor Langford(Left) and Bernadette Mira(Right)

Model: Zoe Hoad


This past weekend was a weekend that I had been dreading for a while. The week before Mother’s Day was a trying one. I couldn’t keep my head together. I felt all over the place and noticed myself slipping back into past negative patterns. To forewarn any of my readers that have a past of child sexual abuse, sibling sexual abuse, etc. and are triggered by such things, please don’t read further. I want this to be a safe place to come to and I wouldn’t want to harm you in any way.

Not to be dramatic, but at times I do see my past as a very unfortunate, sad story that should be told through film. It is one of those stories that make you do a double take. At times I find it unbelievable myself and I always question if there was anything else that I could have done, but the answer is always no. None of it was my fault or responsiblity.

glasses on box

The Marshman’s…

glass glass

There was this old photograph that my adoptive father took of all five of us children. I was a baby at the time and I think they just had me for maybe a few weeks or so. I was laid in the middle of my childhood blanket while the other children poked my belly and touched my face and surrounded every part of me. That picture truly describes the experience I felt living with them. Living in the Marshman household, dealing with sexual abuse from two of my siblings for four years, I felt trapped.

The moment that could have probably shifted my life entirely was when my adoptive mother saw my brother on top of me. After that moment, she knew for years that I was getting sexually abused, but said nothing. When I decided to finally come to terms with what I had been through as child, I went to her first. Her response was simply put, “I figured that was going on.”

The word ‘RUN’ should have come to me, but it didn’t. I didn’t want to be alone, so for years I tried to get my adoptive family to understand what I had been through. They still made excuses for my abusers and their actions. Such things like, “Your selfish and a bitch.” “It was a three age year difference, so it doesn’t matter that it happened.” “Come back in 20 years!” were said through the six-year course of me trying to get them to understand and be supportive.

Yes, all of them let me down, but my adoptive mother let me down the most. Being abandoned by the woman who gave birth to me, still left scars, but in a way I can disregard her, because I never knew her. Yet, having my adoptive mother abandoned me when she saw me get abused, hurts me to the core.

Not all Mothers are wonderful. Not all parents should be parents. Mother’s Day and Father’s Day shouldn’t be celebrated. We honestly should celebrate the decent parents out there every single day that we can. Acknowledging the good out there is important and it’s also important to acknowledge the bad. My adoptive parents shouldn’t have adopted five kids and brought us up in a toxic, sexually tensioned, dysfunctional environment. Unfortunately, I’m not the only case out there. Sibling sexual abuse is the most common but the least talked about. We need to talk about it. We need to share these stories to help others.

It’s important…to get myself through Mother’s Day, I was there for myself and celebrated my loving husband and my mother in law. My mother in law is the definition of what a good mother, a good parent should be. She is strong, caring and supportive. I am thankful that I have that now. I wish that for every child out there if not now for later on in their lives.


Almond Oatmeal Cookies

Makes 24


1 stick of unsalted butter

1 cup of dark brown sugar

1/2 cup of granulated sugar

2 eggs

1/2 tsp. of almond extract

1/2 tsp. of vanilla extract

1 1/3 cup of all-purpose flour

1/2 tsp. of sea salt

1/2 tsp. of baking soda

1/2 tsp. of ground cinnamon 

2 1/2 cup of oats


  1. Preheat oven to 350 F.
  2. With a standing mixer cream butter and sugars together at medium-high speed. Once fully mixed, add two eggs and the extracts to the sugar mixture. Mix until combine and set aside.
  3. In a medium size mixing bowl, whisk the following dry ingredients until mixed. Flour, sea salt, baking soda, and cinnamon.
  4. Then slowly add the dry mixture 1/2 cup at a time to the wet ingredients in the standing mixer. Set the standing mixer on medium-high speed.
  5. Once the flour is incorporated, add the 2 1/2 cups of oats and mix into dough, until fully combined.
  6. Once finished lightly coat a cookie pan with cooking spray. Place the cookies one a time with a spoon, leaving a few inches in between them.
  7. Bake for 15 minutes at 350 F. or longer as desired. Once finished baking, let the cookies cool on the pan for 3-5 minutes then with a spatula transfer to a plate.
  8. Yields 24 medium-sized cookies.



Photos by. Bernadette Mira


Styling cubes by. Garrett Hagen


Purple and Sweet Potato Egg Hash



Photography by. Unknown(Left) and Bernadette Mira(Right)

Model: Daphne Selfe

This particular image kept on coming back to me for some reason. It struck me, because (obviously) the woman who is modeling in the picture looked significantly older (NOTHING WRONG WITH THAT ALL) than the pictures I normally post on here. I thought to myself, “Damn! This woman is rocking this suit!” I was curious and I wanted to find out more about this power house of a woman.

‘Daphne Selfe’ immediately popped up as soon as I copied the image into the Google search bar. I’d never heard of her before, but I continued to see words appear like ‘Oldest’, ‘Professional’, ‘Beautiful’, the list went on and on.  She has been modeling since 1949, which if I do the math correctly is 68 years…is that right?! That’s insane! Which, honestly, makes sense since she is the World’s Oldest Professional Model.

Her resume of work impressed me. I’m not going to sit here and write everything down about her and her accomplishments, but take a moment and just sit with yourself for a while. Women are amazing right?! I feel like it’s easy for women to forget how impressive and how impactful we have been to this place we call Earth. Even if we feel like we have zero importance in this world, we certainly do and we can certainly accomplish ANYTHING that we want to.

So, ladies and gents, take a moment and realize how special we’re as humans. I know this is turning into some type of ramble, but I think it’s important that we take those moments when we have time to and give ourselves a pat on our backs. We can do anything we set our minds to. If someone can work their butt off till their 87, then anyone can!


Purple and Sweet Potato Egg Hash

Serves 1-2


1-2 small purple potatoes

1 small sweet potato

1-2 eggs

2 tbsp. of olive oil 

sprinkle of sea salt and black pepper

1 tsp. of garlic powder

1/2 tsp. of white pepper 


Cast Iron Skillet




  1. Cut the potatoes in small cubes and toss in the cast iron skillet on medium heat with olive oil.
  2. Then add the following seasonings. Sea salt, black pepper, garlic, and white pepper.
  3. Sautee the potatoes for 6 minutes. Then crack the eggs and add them to the cast iron skillet with the potatoes creating a circle around them. Season the eggs with salt and pepper.
  4. Cook/Sautee for another 3-4 minutes. Once the sides of the eggs start to turn a crispy brown, take the cast iron off the heat and serve at once.
  5. Enjoy for breakfast or a snack!


Photos by. Bernadette Mira