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!







Blasting Pink Pickled Onions


Photography by. Daniel Riera(Left) and Bernadette Mira(Right)

Model: Aamito Lagum

I am currently curled up in bed watching Anime while writing this with a big tissue box right beside me. Yup, that’s right, I have a freaking cold!

I can’t even remember the last time I had a cold but this one is a killer. I think I took at least four showers today to try to get out the gunk that is lodge in my chest and nose, TMI?

I’m gonna make this post short and sweet and hope you guys are having a better time than I am. Not that I don’t enjoy endless Anime, I just wish I didn’t have this cold to pair along with it.

Without further talk, since I literally can’t talk, I’ll leave you with today’s recipe, it’s a yummy one! Enjoy and have a healthy week!


Blasting Pink Pickled Onions

Makes One mason jar full


2 small purple onions

1/2 cup of apple cider vinegar

sprinkle of sea salt

sprinkle of mustard seeds

1/2 tsp. of cracked black pepper

1/2 tsp. of granulated sugar


  1. Chop up two small purple onions into thin rounds.
  2. In a mason jar add the onions and the rest of the ingredients. Tightly fasten the mason jar lid and shake the ingredients like crazy till mixed well.
  3. Leave out for an hour or immediately refrigerate. The pickled onions will keep for a month in the fridge.

Enjoy on top of toasted rye bread with a little spread of goat cheese!

Photos by. Bernadette Mira

Spicy Lamb Curry with Jourdan


Photography by: Zee Nunes (Left) and Bernadette Mira (Right)

Here it is everyone! Like I said, I aim to please. Today’s recipe is representing those spicy dishes. The type of dishes where your tongue starts to tingle and you feel a tear roll down your cheek. This is also the type of dish that I hope Jourdan Dunn herself would approve of. It’s Italian meets Indian meets Thai meets Jamaican and probably a bunch of different cultures mixed together!

The photo taken by the ever so great Zee Nunes blew me away. I didn’t think  Jourdan Dunn could get any cooler, but she’s rocking a kick ass afro! She’s representing the curly girls and natural girls. I love it! Jourdan’s outfit and her personal tastes inspired me to create a dish featuring homemade pasta and a spicy curry dish, that I’m sure she would enjoy eating.

Enough with the talk, here’s…

Spicy Lamb Curry

Serves 4-6


Marinade for lamb-

1 pound of cubed lamb

1/2 cup of whole milk yogurt or greek yogurt

1 tsp. of turmeric powder

1 tbsp. of yellow curry powder

1/2 tsp. of crushed mustard seeds

1/2 tsp. of red chili flakes

1/2 tsp. of garlic powder

1/4 tsp. of ginger powder

sea salt to sprinkle


1 can of Thai Kitchen coconut milk 

half of a finely diced onion

3 finely minced garlic cloves

2 tbsp. of fresh ginger grated

2-3  diced Jamaican hot peppers (more if you want more spicy-ness)

1/2 tsp. of black peppercorn or black pepper

3 tbsp. of yellow curry powder

1-2 tbsp. of turmeric powder

1/4 tsp. of onion powder

1/4 tsp. of garlic powder

1/4 tsp. of coriander

1 tsp. of ground mustard seeds

1 tsp. of red chili flakes


Fresh chopped basil or Thai basil

splash of lime juice


Olive oil

Homemade pasta (The recipe I used wasn’t great, so I suggest using packaged pasta or rice. If you feel up to the challenge, try making homemade pasta. I hope you find a good recipe.)

Dutch oven or big pot to store curry

Ziplock bag

Plastic gloves (to cut hot peppers if you want to be extra cautious)

Cook’s notes: Here is the correct way to chop hot peppers.


1. Prepare the lamb to marinate over night or for at least 6 hours.

2. If lamb doesn’t come prepared into cubes, cut into even sliced cubes.

3. In a small bowl combine the spices to the yogurt. Stir until well combined.

4. Add the diced lamb into the marinade sauce. Coat until completely covered.

5. In a ziplock bag, store the marinade lamb in the fridge over night or for at least six hours.

6. Next day or day of, bring olive oil in a large pot or dutch oven to a simmer. Then add the marinade lamb to the pot.

7. Next we will start the ‘browning’ process. (Well, that’s what I like to call it.) The lamb will need to be cooked on both sides to get a nice, caramelized brown on each side. Periodically check each side to get the desired brown you want.

8.Once brown, with a heat thermometer, check the lamb’s temperature making sure it reaches to 145 or above. (I allowed mine to get to 160)

9. Once it reaches a safe temperature, remove the meat and set aside in a small bowl.

10. On medium heat add more olive oil to the pot. Then add diced onion, garlic, ginger and hot peppers. Stir every now and then until the onions become translucent. Once translucent add the ground spices and stir well until combined.

11. Next, add the lamb back into the pot along with the coconut milk. Stir and cover on low-medium heat for 20-30 minutes. Or until your pasta or rice is done cooking.

Enjoy on top of rice, store-bought pasta or homemade pasta!! Add basil to top and a splash of lime to brighten the dish. Be sure to keep a glass of milk near by or bread if you can’t handle the spice!

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Photo by. Bernadette Mira