Wednesday, July 27, 2011

The Goddess's Food to Sex Quiz!! "SAVE A HORSE RIDE A COWBOY CHILI"

I had to get some help with this one so I called my good friend and fellow goddess Sarah C. to lend a hand. She was my amusing muse this morning and really helped inspire this entry. Thank you Sarah!!!!

(excerpt from my book GastroErotica)
We all want to feel loved and appreciated both in the kitchen and the bedroom as these are the two places we try to create pleasure. We cook with love to create the amazing dishes that come from our hearts and minds out of the kitchen and the same goes for the bedroom. We all want to please the person we are intimate with in many ways, and a goddess can find something sexual in just about everything. The reason for this is that her sexuality is the organizing context for her thoughts. A goddess can find something sexual in virtually every object, person and situation that presents itself. Now this doesn't mean that she feels compelled to act on what she sees, thinks or feels by any stretch of the imagination. But as you might imagine this goddess is never bored............;-)

We've all seen movies where food is shown in being used in a highly erotic way, 9 1/2 weeks, for example (need I say more?). I don't know anyone who doesn't think that the infamous food scene that took place on the kitchen floor in that film wasn't incredibly sexy and exciting. But how many of you have ever tried anything like that? I don't see too many raised hands out there.....Well prepare for a change, because this goddess loves to play with her food. Honey, chocolate sauce, whipped cream, ice cream, iced cubes, ripe bananas and strawberry sauce....mmmmmm. The compliment "You look good enough to eat" takes on a whole new meaning when sweet, sticky honey comes into play.

So this goddess wants to know what you think about the relationship of food and sex. I came up with this humorous little quiz that compares sex to food and I would like to know your responses so please feel free to comment below or if you arrived here through a facebook link leave me a comment telling me which one of the following best fits your appetite. Here we go!!!!

American Idiot Apple Pie Sex- As Lucy and Ricky as you can get, black and white. Missionary is your only position in mind. If you could you would have two twin beds and you secretly wish Fred and Ethel would be watching. Lucy you got some splaining to do...

Rock Lobster Bisque Sex-  Slow, steady and consistent. Passionate and warm at first then meaty and fulfilling in the end. This creamy soup leaves your palate wanting more and more and it never fails to satisfy.

Wham Bam Thank You Ma'am Dragon Roll Sex- Hot and outside of the box it's quick to take down this luscious surprise but you know there is another piece coming. The sheer ease of this dish makes it a pleasure morning, noon and night.

Save A Horse Ride A Cowboy Chili Sex- Comfort food at it's best....meaty, spicy and one hot mess. Ever been to a rodeo? The bucking of the bronco's describes this dish the best. It's hard, rough and all over the place but with this dish of substance more than 8 seconds count. It's the pageantry of passion that takes place and leaves an imprint on your mind that makes you want another bowlful.

So tell me which one best describes what you like and how you like it? Don't be shy......I'm not. ;-)

So tonight folks I will leave you with one of my Texas recipes I like best, "Save A Horse Ride A Cowboy Chili"  Enjoy and Tasty Tastings Everyone!!!

"Save A Horse Ride A Cowboy Chili"


  • 2lbs. Course chili meat or ground beef 
  • 1lb. ground pork
  • 1lb. ground italian sausage
  • 24oz. Mexican Chorrizo sausage 
  • (2) 12oz bottles Shiner Bock beer
  • 2 jalapeno peppers chopped ( or more depending on where your are from )
  • 2-4 tbsps. of chili powder
  • 4 cloves crushed garlic
  • 1 tbsp. finely chopped green onions
  • 1 tbsp. black pepper
  • 1-3 tsps. dried oregano
  • 1 tbsp. cumin powder
  • 1 tbsp. salt
  • 1 16oz. can of tomato sauce ( your choice )
  • 1 tbsp. finely chopped green bell pepper


  • Mix well all the meat in a large pot and brown( CUT OPEN ALL MEAT CASINGS and squeeze out)
  • Mix well until done
  • Add tomato sauce, beer or wine, and all the seasonings
  • Cook over low - medium heat for 30 min. stirring occasionally to avoid sticking
  • Then reduce heat to low and cover and cook 1 hour more
  • Stiring occasionally
  • Sample, sample and sample
  • Add more whatever you think it needs ( you make the call )
  • Turn heat off and let cool
  • Place in the refrigerator over night ( yep over night )
  • Reheat the next day and serve it your way!

Monday, July 25, 2011


I am writing tonight as me, humble and hurt and asking for help only to learn that it is within.

[bal-uhns]  noun, verb, -anced, -anc·ing.
a state of equilibrium or equipoise; equal distribution of weight, amount, etc.
something used to produce equilibrium; counterpoise.
mental steadiness or emotional stability; habit of calm behavior, judgment, etc.

What does it mean to have balance in our lives? I try to establish balance by being a mother, having a career and developing relationships. Sometimes it's just not that easy to achieve. Sometimes we need crutches to give us balance and help us function through daily activities. My crutch was caffeine. Glorious Red Bull in all it's fruity splendor makes my knees cave. The very thought of popping the can open and taking that first sip was what kept me going. Now I must free myself from those crutches to maintain a healthy lifestyle. My girlfriends made a comment the other night that 60oz of Red Bull a day was way too much to do any good. Well I hate to say it but it's more like 80 and then the Mountain Dew and 5 Hour Energy drinks that help me maintain personal and professional balance. I checked my blood pressure Saturday night and that was a rude awakening for me and embarrassing. I used to laugh about it and say I was achieving my goal of having a worlds record, but then I realized exactly what it was doing to my body and the long term effects. So friends I have been caffeine free for over 24 hours now and I am a hot mess. This is difficult and has my mind racing like a junkie looking for her next fix. I'm not getting any younger so I have decided to start some serious behavioral modification in order to reach my goals and getting my blood pressure back in check is on the top of my list. Now I must figure out what to do in order to achieve my goals.......any suggestions for I am weak?
In my professional life I have to achieve balance in the kitchen when I am blending flavors. I have to use just the right amount of herbs and spices so that I may reach perfect balance in the dishes I create and it's not always easy. Much like relationships you sometimes have to try a few times with that one ingredient to make it work and understand just how complex things really are. Sometimes you have to stand back and look at things through someone else's eyes in order to understand what is really going on. I myself have been a holy terror lately within myself. I have gone through some major life changing events these past few months that I can only fix inside myself. The pain and anger I sometimes feel cloud my judgement then stress comes knocking at my door and this is where balance comes in. I need to find harmonious balance within and in order to achieve that I must make these changes. Look folks I'm not perfect and even though I sometimes try to be and it will never happen. Accept me for who I am, the person inside or do not accept me at all. I am a goddess in many ways but deep down inside I am me and I really do like me. It's not easy for me to admit that I need help but I am weak and I do. I put it all out there every time I write and I know I am judged and I know that some may not like what I have to say but it's me, the woman I am flesh and bone. No one will ever make me feel like I have been made to feel in the past and I will never, ever let that happen to me again. So I sit here and cry tears on my keyboard because I realize the mistakes I have made in the past and I now know what I must do to change them. The book project and my blog have been the biggest help to me in fixing myself and achieving balance within but now I must look further to maintain the healthy lifestyle that I threw out the window a long time ago in order to be here for my daughter. I must regroup my thoughts and actions to get through this withdrawal I am going through and in the end I will be a much better person.
I am thankful to my followers and fans and please understand that this past weeks events have left me emotionally inept at times. I am not posting a recipe tonight as I must try and work off some of this frustration before I can. Have no fear I will be sharing my recipe for Chocolate Chipotle BBQ Sauce in my next blog.
Tasty Tastings Everyone!

Thursday, July 21, 2011

The Orchestration of My Life" "Goat Cheese Souffle' "

Here I am, sitting in front of my life and writing it aloud for the world. to read. Posting my innermost thoughts, desires and fears for the world to judge me by. But who am I really? Not the goddess that posts her naughty self regularly for your enjoyment but a woman who much like many feels alone in the world. I am hurt, lost and longing for your love and acceptance. I am the one that you want and need and wish to be like. But who am I really? I am a woman flesh and bone with wants needs and desires. Dreams and realities that take me on many adventures...some good and a few bad shape the woman I am today. Those adventures are called relationships and I have had a few too many I think. I have loved and I have lost much like everyone else in the world....but why am I so hurt and live in darkness for most of my life? Will someone ever realize that I am the missing ingredient in their life. One day I will find out and feel like I have mastered my life and in someway I will be complete. What really shapes us are those experiences from our past that we often relive in our minds. Some take the form of nightmares that shudder our sleep so much that we take it with us throughout the day. It reflects in our daily activities and hangs on our backs like a parasitic leech. I have to remind myself of my new credo's, "Why Bother" and "Let it Go" and shake those demons off my back with such great force they never return. The good and the bad make us who we are today and we may not like the person we see in the mirror but that is the person we have become. We have blossomed into beautiful human beings. A person that deserves love and acceptance without judgement. But will that ever happen? I just can't answer that and I am known to have an answer for everything. I am so confused right now, my heart is full of love and feel I have been shell shocked every time.
Every now and then a person comes into your life with whom you share something that you just don't understand. You feel a bit overwhelmed with emotion and your heart is twisted in an intricate knot that you try so many times in vain, to untie. But that knot holds strong until one day it slowly becomes unraveled and the truth is right before your eyes. A moment of clarity maybe, but for the most part it is the fibers of a relationship that has held strong through he worst finally has reached calm waters. The constant turmoil of indecision leaves us all in a panic..did we say the right thing? did we act the right way? are all questions us insecure people ask of ourselves everyday. People remind me everyday of how I "have it all together and in balance"...I have balance, maybe, but I am far from all together.

I balance my life much like the goddess I write as. I am a goddess in the kitchen and I can create the most sensual meals for pleasure and satisfaction. I challenge myself on a regular basis to try something new and have an open mind and palate. I express myself through the food I create and the soundtrack backing it. Every menu to me is backed by an intricate musical score that I carefully orchestrate in my kitchen. The colors, textures and flavors describe my moods and fears like an artist puts his on canvas. I put together many menus that are complicated as I find the need to challenge my abilities on a continual basis. You have to find the right balance of ingredients and then totally throw yourself a curve by enhancing what is already known by many as perfection.  .My recipe today will challenge you and just add your own touch to this one. This is not my creation but the base recipe I use and try to challenge myself every time I make it.

Goat Cheese Soufflé
4 individual soufflés
I’m certain this mixture would be great spread over some lightly sweetened berries or orange segments then topped with crunchy sugar crystals and baked in a gratin dish, which I’m going to try when berries are in season. As mentioned, this soufflé is on the less-sweet side. Be sure to put a nice blanket of sugar on top, but if you like things on the sweeter side, you can add an extra tablespoon of sugar to the base.
¼ cup full-fat cream cheese
4 large eggs, separated, at room temperature
4 ounces fresh goat cheese
grated zest of 1 lemon
4 tablespoons sugar
pinch of salt
additional butter and sugar for preparing the baking dishes
1. Liberally butter four 4-ounce ramekins or custard cups. Sprinkle a few spoonfuls of the additional sugar inside, tilt the dish to spread the sugar and coat the bottom and sides, then tip out any excess. Set the ramekins on a baking sheet.
2. Preheat the oven to 400ºF.
3. Use a whisk, or an electric mixer with the paddle attachment, to mash the cream cheese, egg yolks, goat cheese and lemon zest until the mixture completely smooth.
4. With an electric mixer, or by hand, whisk the egg whites in a clean, dry bowl (not plastic) until frothy, with the salt. Increase the speed, until the whites begin to mound and hold their shape. While whipping, gradually add the sugar, one tablespoon at a time. Once you’ve added all the sugar, beat until stiff.
5. Fold one-third of the beaten egg whites into the goat cheese mixture, then fold in the remaining egg whites just until incorporated. It’s okay to have some tiny bits of white; that’s preferable to over folding the batter.
6. Scrape the batter into the prepared baking dishes, gently smooth the tops, and sprinkle the soufflés with an even layer of sugar, about 1/2 teaspoon each.
7. Bake the soufflés on the middle rack (or slightly higher, if possible) of the oven for 10 to 15 minutes, until the top is browned and the soufflé is just set but still very jiggly in the center if you nudge it. Depending on your oven, it may take slightly less or more time. Soufflés are best when slightly runny in the center.

Variation: If you’d like to add a bit of lemony tang to the soufflés, squeeze a few drops of fresh lemon or citrus juice over the soufflés after you sprinkle the tops with sugar.
Note: Fresh goat cheese is often found at well-stocked supermarkets and farmer’s markets

Tuesday, July 19, 2011

"What Just Happened?" "Filet Oscar for 2"

Hi has been a whirlwind few days for me, I honestly don't know what is going on. I am happy, really, it has been so long since I knew what that felt like that I have to ask myself constantly if this is real.....and it is. My close friends know I have met someone, someone that I have shared more of my inner self with then I share with you here on this wall. Someone that I can see myself spending a lot more of my time with. Did I just type that?  Wow I guess I did.

Now the goddess gets her turn.

Love, Sex and Food are all passions of mine. We all sit and watch cooking shows and wonder how did they do that or can I really do that at home.......well the answer is yes, you can.....if you have the passion. I look at food, sex and love as one entity, a whole being. When I am in the kitchen at home I don't rush things I like to take them nice and slow for an intimate dining experience. Sometimes life throws you a curve and going slow just isn't in the equation, with food and matters of the heart it happens quite often. Watching your hollandaise with love and care to make sure it never reaches a boil is one of those instances. Making sure you softly stir the blend of ingredients with love and care to nurture the sauce is important in building this classic. From this kitchen goddesses standpoint food and love are the same thing. I once said the man for me would be the one that helps me prep in between passionate embrace, turns up the music and dances with me while waiting on water to boil and playfully does the dishes with me when it's time to clean up. Hmmmmmm and what happens after that well you'll just have to use your imagination. Just like when you are trying to replicate that dish you watched being made on Food sometimes have to use your imagination to put your signature on it and then it is perfect and your own. Just like in relationships, it doesn't matter how fast or slow things start what matters is the quality of the time spent together. What matters is when you look into each others eyes you can look into anothers heart and soul. What matters is when you hold someone that yes, you feel like the only two people on earth and yet the world goes on around you for minutes and you don't give notice. What matters is when you kiss that every bit of passion and lust you have is contained in that kiss and no one else matters at that point and time. What matters is that every ingredient is right and blends well and when it's all said and done you have a love and in the kitchen.

Today's recipe is a classic dish that I just love to share......Enjoy and Tasty Tastings Everyone!!!!

I made this one easy for you by using packaged Bernaise which is something I usually make from scratch in the kitchen and in the shop.

Chef Sheri's Filet Oscar for 2

2 filet mignon, 1 1/2-inch thick
1 cup butter
1/2 lb fresh crabmeat
1 (6 ounce) package Knorr Bearnaise sauce mix
1 cup whole milk

Salt and pepper raw steaks before grilling.

Broil 10 - 12 minutes on one side, then 8 - 9 minutes on other side (medium). Simmer 1/2 stick butter with crabmeat on low heat until warm.

Prepare Knorr's Bernaise sauce, with one whole stick of butter and using whole milk only, by following the directions on package.

Cook asparagus and some water into microwave for 2 - 2 1/2 minutes.

To serve: Place crabmeat over steak, asparagus over crabmeat, and cover with Bernaise sauce.

Share with someone you love!!!!!!!

Thursday, July 14, 2011

"Music In My Heart & In My Kitchen!"

Today's blog was hard to come up with. Talking to my sister this morning helped and she suggested I write about memories of the past loves I have had. Well Cindia it did help and that memory is music and my love and passion for it.

Music is a stirrer of souls and emotions that we bury deep within. It can inspire us through lyric or the melodic twang of a slide guitar or the lustful beat of a drum. Yes I have a passion for men of music that can be compared to a 5 course meal. This should be fun as I often accept challenges from clients, being know as the rocker chick Chef,  to pair my courses to music. So in this fun little blog I will show you what I have come up with today.

First Course: would be something along the lines of an Amuse Bouche ( a savory chef's choice bite-sized appetizer). I would pair Jimi Hendrix's "Red House" with my "Spicy Ahi Mango Salad" and serve it amuse bouche style on a large, guitar shaped spoon. Jimi's slow, meticulous fingering of his guitar just unnerves me to a height of virtual orgasm. The style and finesse he plays with make me feel like a ripe mango being peeled for his pleasure then diced up into little pieces to be used on top of a spicy dish to defer the heat and add a bit of sweetness. The heat in this dish comes from the creamy wasabi and ginger dressing I mix with the red passion of Ahi Tuna for tantalizing my taste buds. Pure food orgasm in my mouth and paired with the spicy "Red House" I just can't stop thinking how Jimi would have liked it. Would he have bowed down to me like the Goddess I am and worshipped me like many worship him? I guess I will never know but it makes for some great fantasy.

Second Course: I have picked a soup. My Thai Coconut Soup paired with the late, great and always sexy Freddie Mercury and Queens "Dragon Attack". The high energy that Freddie gave in his performances is the perfect pairing to this flaming on the palate soup. aromatic ginger, Kaffir lime leaves, lemon grass, serrano peppers, coconut milk and coriander give this soup the right flavor and make me feel super sexed up. The heart pounding music of Queen and the dramatic flair of Freddie give me chills up and down my spine. He knew how to energize a crowd into a tumultuous frenzy. Makes me want to move my hips the way my taste buds are dancing to this rock hit paired with this aromatic soup. I never want either to end as they both rock my world in such a fashion that the sexual energy comes charging out of my body. WOW!!!! I may need a cold shower after this one.

Third Course: Hmmmm I have given this one some careful thought and think I may slow it down a bit for a unami appetizer of my "Anything For Love Oysters" paired with Paul Cole's "Feeling Love". Oysters, yum and what an aphrodisiac they are. The mere sight of them turns me on. The saltiness of the shellfish is such a mouthwatering delight they make me feel like the amazon is running between my thighs. When you share oysters with someone you love it can be sensual and turn an ordinary evening into a night of pleasure and passion. Paula's voice is as sensual as oysters. She can turn any mere man into mush as long as the right Goddess is playing this song for him. I am just the Goddess to do

Fourth Course: This one is an important one as it is the main course that should only have a true rock superhero to be paired with and I have chosen Eric Clapton and his song 'Running On Faith" paired with my classic dish "Asparagus Steak Oscar" Nice and slow and easy as you taste every flavor in this dish inspired by Eric's amazing guitar skills and lyric genius. Yes I love Eric Clapton and he is an artist I would throw down in the kitchen with in more ways than one. ; )! I think this song has been a major part of my life and relationships in my life or the lack thereof. This song inspires me to have faith and our world will be right, love will come over me one day when I least expect it. The pairing of this song to the dish is an incredible combination as I pair the finest cut of meat with the finest musician to ever grace this world with his presence and skills IMHO. The falic shape of asparagus screams out his manhood, the crab meat topping is as succulent as his music is.. and the Bearnaise well use your imagination on that one however you would like but I seem to compare it with his silky style that leaves me in awe every time I go to one of his shows. My dream is to cook for him one day then make him mine...yes, we can all dream. I think I am blushing.

The Fifth and Final Course: It's dessert time and I am having a hard time with this. So many sweet, inspirational songs to make my mouth water and my thighs quiver but I have carefully selected 2 main man Adam Levine and Maroon 5's "The Sweetest Goodbye" and "Secret". Oh yes, him again and if you know me you know I am a pool of liquid heat when I listen to Maroon 5. So I have chosen to pair Adam with my Chocolate Chipotle Pepper Mousse. I picked two songs because we never want dessert to end and what a way to top off an evening then ending it with Adam. The two main ingredients in this dish sometimes confuse my palate but always leave me wanting another bite. The aphrodisiac properties of chocolate combined with the heat of chipotle pepper is the sweet and spicy ending we all fantasize about in relationships. The heat of passion that two lovers feel while in each others arms for the first time or hundredth time is what I compare this dessert to. The mouth feel of this dish is much like a long kiss in the candlelight, soft, passionate and hot. I have kissed many frogs while listening to Adam and one day I will have that feeling of total isolation with my man and I will say he makes me a pool of liquid heat and he makes me feel like the goddess I am. Only one has done that to me yet in my 40 something years and it was only once, the first time we were together. I often wonder if I will ever feel that way again with someone but on a regular basis. Will I ever feel the steamy passion of one man that will make my life a spicy, sweet ending just like dessert? I sure as hell hope so.

So on that note I will leave you with a recipe from the final chapter of my book....Tasty Tastings Everyone!

Chocolate Mousse with Chipotle Chile

Serves 2-3
3.5 oz good quality, dark chocolate bar, chopped or broken in small pieces
1 tablespoon butter
¼ cup water, divided
1 tablespoon sugar
2 large egg yolks
1/8 teaspoon ground chipotle
Very tiny pinch of salt
½ cup plus 1 tablespoon very cold whipping cream
Extra cream and chocolate shavings to garnish
1. Using a double boiler, or a mixing bowl set above a pan of simmering water, blend the chocolate, butter and 2 tablespoons water, stirring until the chocolate melts and the mixture turns voluptuously velvety. Remove from heat.
2. In a second bowl, over the same pot of simmering water, whisk the sugar, egg yolks and 2 tablespoons water until the mixture is foamy and hot to the touch, about 160 degrees. Don't let the eggs scramble.
3. Pour the egg mixture into the chocolate and whisk until smooth. Let the mixture cool down to room temperature or slightly cooler. Add the secret ingredient -- the chipotle chile powder -- and the salt.
4. Whip the cream to soft peaks. Fold half into the chocolate, blending well. Fold the other half into the chocolate, mixing to combine. Some streaks are fine. Pour into ramekins, cover with plastic wrap and chill for several hours or overnight. When ready to serve, top each serving with a dollop of whipped cream and a sprinkling of chocolate shavings.

Monday, July 11, 2011

"Sacrificial Lamb Stew" & "Why Bother" & "Let It Go"

Seriously I wonder what makes people do the heinous things they do to others. It is that they are insecure or afraid of possibilities or is it that they are just plain mean and could care less about the feelings of others. I guess we will never know what goes through the minds of some people but yet we try and try to understand and fix what is broken. I have decided to live by the credo of "why bother" and "let it go" so now on I can move on and share the fun stuff again today.

Today's blog is much different than yesterday's darkness. I was in a fog over something that was done to me for whatever reason it was done but "why bother" I have "let it go" so I had to turn to my dark side yesterday or as Jeff Lindsey calls it my "dark passenger" in order to build the walls around my heart again. Some people were offended by what I said and I was judged unfairly, so to them I say "why bother" and "let it go".

We do and say a lot of things for passion and true we mean them? Do we tell someone how much the mean to us and then it not be true? Do we ask the right questions of others just to build them up to let them down? Do we apologize half-assed for something we did or didn't do and make up lame excuses to make the other feel bad and turn the tables on them? I say NO WAY! To me life is full of cop outs and endless excuses and I say "why bother" and "let it go".  What others play around with and treat as junk to some is a treasure.....well I am a treasure. A treasure to behold to be praised and worshiped as an ancient Greek goddess. Sure sometimes the heart can be used as a sacrificial lamb but those that do that are worthless themselves and deserve to be alone and suffer from endless hurt. But I am my own realm of pleasure, passion and seductive lust that when the right man comes along I will fill his heart with love and unbridled passion like he has have never known before. He will be worshiped by me and inspired to be a better man on a daily basis as will I be inspired by his love. We will live life with the utmost joy and love and at times feel like the only two people on earth regardless if we are at a Widespread Panic concert or on a deserted beach in the Keys the connection will be there. We will awake each day to a shared desire and passion for each other and never, ever care to have another partner in life but the one laying in our arms as we wake after a night of lust. Ahhh the glory and splendor of true's what keeps our heart beating strong and the juices of creativity flowing. Sure I have my three main fantasy guys Adam Levine for his poetic writing, Jim Morrison for his bad boy image and mad skills in the bedroom and Dexter Morgan for is dark passenger, but where fantasy ends reality must begin and I know that somewhere down the line those three men will collide in a realistic fury and implode the walls and make my heart whole again. Until then I will keep saying 'why bother" and "let it go", until the right man comes along I will continue on my quest to please and be pleased, to satisfy the burning desires that some have tried to extinguish or judge me on. I am me! I am the woman of your fantasies and dreams. I am the woman that will love you endlessly and whole hearted. I am a goddess, a follower of Dionysus and I dance to the beat of my own heart. My heart is not someones sacrificial lamb to be left at the alter for a dark force to engulf in it's cold, steel digestive tract. I am the epitome of least for someone if not myself. What would posses someone to deny their heart to me is unknown but it is their loss in the end. So once again I say "why bother and "let it go", live with your heart and mind as a free spirit and know that some may try to break that spirit but never let it happen. Never let someone tell you the right things only to become the reality of hurt. Pick and choose from a sea of many as you will find you'll land the catch of the day if you just keep casting your line in the deep ocean.

So on today's menu I have decided to share with you my "Sacrificial Lamb Stew" in honor of this past weekends events....enjoy and Tasty Tasting everyone!

Give a listen to this while your cooking!

"Sacrificial Lamb Stew"

Serves 4


  • 1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup all purpose flour
  • 2 tbsp. vegetable oil
  • 1 lg. (1 cup) onion, sliced thin
  • 2 cups water
  • 1 cup baby carrots
  • 2 cups diced potatoes
  • 2 cups diced rutabaga or turnips
  • 1 cup frozen peas, thawed


Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to Crock Pot with slotted spoon. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot. Transfer onion mixture to the Crock Pot; add carrots potato and rutabaga. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.

Sunday, July 10, 2011

"WTF Is That Supposed To Mean?" Godlessness, Cancer and Me.

This entry is not part of my book or has anything to do with my passion, it is a work from the dark soul I  slowly become when wronged or judged or both due to the lack of whatever in my life that is missing. As a writer I always have to pull inspiration from everyday life and experiences. I have to pull out the fears and demons inside to tackle those issues that really make you say WTF! Although I will not go into detail about what happened I always try to take the bad and turn it into something good. I have faded to black today. I am blocked and lost. Who can and will save me and pull me out of this place? Sadly no one only myself as I am the only one i can count on to pick me up when I fall this is what I have come up with today.

Yes I started early but hell it's Sunday and who is going to judge me in my own home where I guiltlessly spill my soul to you. I have been through alot in my life and I have overcome these obstacles that hold most people back and give them excuses for not pushing forward. I have taken my frustrations out on other people at times but it never makes me feel better and it makes them feel worse. I truly apologize to them for that but hey it's me and my dark side. My dark side lingers within, patiently waiting to take control of my life but I will never let that happen. I have control over it as it lays in wait for the right time and place to rear it's angry, soulless, guiltless head. So this is where I let it come and touch your soul. It is the worst feeling in the world being judged for who you are and are trying to be when all you do is mean well. My dark side again lays in wait for the next move but yet I still won't turn over control to the angry monster lurking for revenge. Revenge is nothing more than the ugliness of life dictating your next move. Why bother when there are so many good attributes to this world and it's people. It's nothing more than a cop out for not dealing with the inevitable demons in the world. Some within but most billowing outward toward to you like a fierce and enraged sea ready to engulf you in it's tragic waters. I will not drown but swim as hard and as furious as I can to regain control and make my way to shore. I do not worship to any God as I know that he is not listening to me. I have lost loved ones that meant so much to me that I actually didn't think that I could bare to live without them. I could never understand religion as a practice as everything comes from with in us. We create our own fate! We create what happens to us just about every minute of the day. I do believe in the power of prayer and the good forces of nature it can create to heal and repair those in need...hey whatever it takes to make things right again. But who do I pray to?

When I watched my beautiful nephew Zane die of cancer at 5 years old I lost faith. I tried hard to regain it but I could never believe that if there was a God he could do that to my sister and take her boy. I watched her suffer and self destruct and turn to her dark side to kill the pain and slowly die inside as we all did. I still re-live that year like it was yesterday and it is embedded in my soul like a hot poker sticking in my gut. The evilness of cancer and how it rips worlds apart is the true devil. It created a chasm in my life that has yet to be filled or understood. The pain and helplessness of losing my friends Kevin and Eve and my mother to this fucking disease ripped my heart out in so many ways as they did nothing to deserve this, much like when Zane died. I was at their bed sides when they passed holding their hands and watching them take their last breath. I understand death as I have seen it firsthand and watched in curiosity as to see if there was a light or a shadow or a chill. Watching what this disease did to those I love dearly that were left behind disgusts me and makes me want to spit in it's face, if cancer were a person I would go hunt it down and turn my dark side unto it and destroy every trace of it's curse on humanity.

So now I must take that destructive energy I have inside towards this disease and feed my dark side into submission again. I must let go of the heartless, cowardly actions that were done to me last night and turn it around and change it, reverse it, do it again? No I don't think so, I will just keep living and whatever happens happens as I must look out the windshield and not the rear view mirror. Will I pray on it? hell no! What is is meant to be and if not we'll see. We create our fate in just about every aspect of life besides the ones we can't control. That's it..the darkness has passed and I feel the light shining down again and filling my soul with happiness. Sometimes it only takes a keyboard, Capt. Morgan and my friends. Love to all!

Friday, July 8, 2011

"How Sheri Got Her Groove Back, Dexter Morgan and Paella with Real Saffron"

Once again it's 2 am and just me and a glass of Malbec in hand furiously typing away at what may or may not be read. I keep wondering what is going on in my head and heart. I am having the worst time distinguishing reality from fantasy with some of these online chats I am having. Still on the pursuit of Mr. Right I find myself looking in the wrong places. I just need to sit back and let things take ahold instead of worrying myself into a frenzy. I am scared to be alone, there i said it! I admit it! I can't help thinking this ones it, but is he?  I have to question and doubt and talk myself out of it. A friend told me he was looking for his Calypso and I completely get it. I understand that ever longing and yearning to find someone that you can relate to something or someone else and be perfectly happy. But why does it have to be this picture perfect life we all look for. No one ever agrees on everything all the time. Life isn't perfect neither are relationships. The thoughts that have been going through my head are often distorted lately by the BS I get fed by certain people. I just don't get it, okay I just don't get men. They are this complicated beast that will tell you what you want to hear for the most part. Praise you falsely, worship you and leave your heart hanging out to dry. Look folks we are all broken in some fucked up way and we can only fix ourselves and you know what, we will never be perfect. So know I have to find a way to fix myself and be the near perfect person I once was. Yeah right then what fun would I be..?

I chatted with Dexter author Jeff Lindsay earlier on FB and I asked him about his new book in the Dexter series and he told me Dex was either gonna retire or go out and eat and asked me where he could find a place with Paella made with real saffron. Well Jeff I have you covered when you get home because God only knows that I cannot live without sharing the dark passenger we all try to hide so well with you. Yes I love Dexter Morgan, he is the person we all have inside of us but are afraid to unleash on this world for fear of what we might do. We all have a dark passenger living inside our heads. We saw that this week with the Casey Anthony trial. Cmon we all wish we could be the one to pull the switch on the electric chair if she was found guilty..we all have these thoughts of contempt for injustice especially knowing this woman is going to breed again. How many of you sat and thought how they wish they could just tear her apart with your bare hands....I know it wasn't just me. But the difference is unlike the fictional super hero many of us affectionately call Dex, we have control of our deepest darkest feelings of contempt. We live and breath and function in a society in which sometimes that's tough to do. We all strive to make this world a better place in our own unique way and sometimes, yes I wish Dexter Morgan was my boyfriend because I would be proud of his dark passenger. He would go take care of some murderous, disgusting, smug mother and when he got home I would have Paella with real saffron waiting for him when he walked in the door wearing only my chef's apron and a smile. : )

So this is how Sheri is going to get her groove back, by taking chances with her heart, going with her gut feelings and instincts and loving and living life for all it's worth just like saffron threads.

Tonight I am going to share with you my recipe for Paella with real saffron. Living in the Florida Keys I learned the flavor combinations that make things POP and saffron is one of those that make my palate groove. The history of Paella goes back to the lush agriculturally rich Spanish region of Valencia. The true paella recipe will probably never be known as it was basically if it was in season it went into the paella. I use my Floribbean version of paella with real saffron. The sexy threadiness of saffron, like lovers entangled together in this red heat of passion is what makes the flavor of this dish an aphrodisiac delight. So here it is.........tasty tastings everyone!!!

Paella with Real Saffron for Dexter's Delight

Serves: 4 - 6
2 Tbsp Olive Oil
2 tsp Salt
½ tsp Fresh Ground Black Pepper
10 oz wt Chicken Breast, cut ½” cubes
1 cup Yellow Onions, ½ inch diced
1 cup Green Bell Peppers, ½ inch diced
1 Tbsp Fresh Garlic, minced
1 pound Bay Scallops
1 pound Medium Shrimp, peeled and deveined (reserve shells for saffron – shrimp stock - see recipe below)
½ cup Spanish Chorizo pork sausage, cut into medium dice
12 Black Mussels, cleaned and rinsed, beard removed
1 pound Fresh Firm Fish (Mahi Mahi works well) cut into 1” pieces
4 Warm Water lobster tails
4 ½ Cups Saffron – Shrimp Stock (see recipe below)
2 cups Short Grain Rice
½ cup Green Peas, cooked
1 cup Roma Tomatoes, ½ “ diced
  1. Season the chicken and seafood with salt and pepper. Heat the oil in a large heavy casserole pan then add the seasoned chicken, onions, bell peppers and garlic. Sear until the chicken is lightly browned. Add the scallops, lobster, shrimp, chorizo and sear until the seafood looses its raw appearance.
  2. Then add the mussels, fresh fish and saffron – shrimp stock and bring the stock to a simmer. Add the rice, green peas and tomatoes and using a cook’s spoon stir the rice gently to mix evenly with the rest of the ingredients. Reduce heat to a simmer and top the casserole pan with a lid. Let simmer for about 20 minutes or until the rice is cooked. While the rice is cooking remove the lid to stir the ingredients from time to time to prevent them from sticking to the bottom of the pan.
Shrimp Stock: Yield 4 ½ cups
1 Tbsp olive Oil
1 Garlic Clove, minced
¼ cup Yellow Onions, diced ½ inch
¼ cup Carrots, diced ½ inch
¼ cup Celery, diced ½ inch
2 cups Shrimp Shells, from the peeled shrimp
1 Tbsp Tomato Paste
1 tsp Fresh Thyme Leaves
1 tsp Saffron
5 cups Water
2 Bay Leaves
5 White Peppercorns
  1. Heat the oil in a medium sized pot, then add the garlic, onions, carrots, celery and shrimp shells. Sauté until the vegetables loose their raw appearance and the shrimp shells turn red in color. Add the tomato paste and while constantly stirring with a cook's spoon sauté for 30 seconds.
  2. Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer and continue to simmer for 20 minutes.
  3. Strain the stock trough a fine mesh sieve. Check the yield of the stock you should have 4 ½ cups. Should you have more, return the stock to a clean pot and keep reducing until it yields 4 ½ cups. Should you have less, add water until it yields 4 ½ cups.

Wednesday, July 6, 2011

"On To The Next One" Port Wine, Adam Levine and Oysters

 I am sitting here at my computer, drinking a glass of a lush, oaky, tawny port which is heavenly on my palate. I have had many inspirations to write tonight and they are all good. In the dating world I try to be optimistic as I know one day find my passionate equal. But it's rough out there peeps. I have been on a few dates this past week and all have brought inspiration to me. All good for the most part but I have to ask "is he really out there"? "Which one is going to sweep me off my feet and be the love of my lifetime"? "Did I already let him go"? I have to gain inspiration from those in my life before I am on to the next one. That's not a bad thing by no means, but it makes me wonder how long is this going to take? I want a man that will enjoy the things that I do, that will also have his own interests to introduce me to, and that will be my passionate equal and make me never want any man the way I want him. I want this one to be forever. I have to keep searching and learning about those in my life and about myself on this endless journey to find my true love. It's almost like a fairytale of sorts, which frog and how many do I have to kiss to find my betrothed. I sing "Some Day My Prince Will Come" and my daughter thinks I am a silly fool. So this silly fool is pulling some inspiration from her regular guy that has yet to let her down...Adam Levine. His words turn me into a pool of liquid heat and his voice pushes me over the edge of fantasy. I had the sincere pleasure of meeting him in San Antonio and that is when our make believe love affair started. "I know I don't know you, but I want you so bad" echoes in my mind in more ways than one. Tonight I will share an excerpt from Chapter 10 "On To The Next One' ENJOY!

Food is like can't help but love it, need it and want it. But there are prices to pay for such indulgences and we all know what those are. So in my humble opinion food and sex are WINNING!!!!

Most of us look at food and sex as a part of life in order to flourish. I like to look at food and sex as a way to maintain a healthy, passionate lifestyle and keep things fresh. There are some many foods with aphrodisiac qualities and we are going to address some of them in this evening's post.

The Aztecs referred to chocolate as "nourishment of the Gods". This is probably why wine and chocolate are my favorite on the flavor combination list. Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. The secret for passion is to combine the two foods and enjoy a gastro-sensual experience. I always ask couples what they like to eat as a prelude to sex and it is usally the same answer, wine and chocolate. I have found an even better combination to spice things up and that's chili pepper/chocolate and a nice lush cabernet. Try it and I am sure you will see that this is a great precursor to a passionate evening. As for the wine, well in my blog WineErotica I described exactly what to do to enhance the quality of your wine tasting experience with someone you are intimate with. Follow my lead and give it a try, you will not be disappointed.

Oysters are one of the best aphrodesiac foods to share with someone. The juiciness of the oyster and mouth feel isn't for everyone but I thoroughly enjoy them. Some oysters repeatedly change their sex from male to female and back, giving rise to claims that the oyster lets one experience the the masculine and feminine sides of love. Is this the reason behind the aphrodisiac qualities of this shellfish. Casanova purportedly ate 50 each day. They're incredibly rich in zinc, a nutrient key to testosterone production. They're downright sexy looking. Eating them is a thoroughly tactile experience; lifting shell to lips, feeling the oyster's firm slip, its hint of crispness, a wash of flavors from saline, mineral, sweet, fruity, and buttery, to the elusive umami. Ultimately, each individual oyster is as mysterious as a new lover, and we learn its textural landscape and flavor only as we savor it.

This is my favorite oyster recipe by far. I created this one in Key West and worked on perfecting it for years. The gelatin is key in this one......Enjoy...Tasty Tastings everyone!

"Oysters To Love By"

Time 40 minutes

serves 4
  • 24 farm-raised oysters
  • 2 cups prepared miso soup
  • 1 package powdered gelatin
  • 1 cup crème fraîche (sour cream can be substituted)
  • 2 tablespoons wasabi paste


Scrub each oyster under cold water with a brush.* Place the oysters on a hot grill for 5-10 minutes or until you see steam or bubbles coming from the oysters. (This step can also be done in a 500-degree oven.)
Remove oysters from the grill and allow to cool in the refrigerator for at least one hour.
Pour the miso soup through a strainer.
Sprinkle the gelatin over 1/4 cup of the cold miso soup and allow to set for 5-10 minutes.
Bring the remaining miso soup to a slow simmer and add the gelatin mixture, stirring to dissolve. Pour into a shallow bowl and chill in the refrigerator until set (about 30 minutes).
Whip the crème fraÎche until it's thick like whipped cream, then add the wasabi to taste, stirring to combine.
Open the chilled oysters with an oyster shucker or a blunt table knife by prying them at the hinge. Discard the top shell.
Roughly chop the miso gel with the tines of a fork to forms "crystals" (or chop into small pieces) and divide among the oysters. Top with a small amount of the wasabi crème fraîche and serve immediately.
* For safety reasons, discard any raw oysters that are open.

Monday, July 4, 2011

INSPIRATION!!!!!! Funk Bone and The Mango!!!

We take inspiration from many things  People inspire us by their acts of courage and belief.  A painting, that can draw you in with such depth and perception that we weep when we stare amazingly at every brush stroke and know it will eventually change our life in a minuscule way. Well I was inspired this evening, not just by the people I was with but by the mind blowing musicians I had the pleasure to be invited to see. I don't think I have had as much fun since the Boyd H Anderson after football parties at Holiday Park with my guitar player boyfriend, whats-his-name. For five hours I was having multiple musical orgasms that left me screaming for MORE!!!!!!  Cake, Floyd, Presidents, Doors and Hendrix, to name a few, wailed through the night on the Matlacha pass waterfront. "Party at The Pass"!!!!!! The midnite sky was filed with fireworks illuminating the faces below and certain smells were in the air that made you smile and there were many illegal smiles in the small crowd ; ). It was a night to remember in my life as cool and fucking outrageous and wish I could escape to that place every night. People were throwing money at the band to keep them on the stage at 1am.....they stayed and played another set. JOY!!!!!!!

I was wowed by the band Funk Bone tonight (myspace it peeps)! Amazed, left in awe and most of all inspired. T-Bone, Mike and Tim rocked "The Pass" at tonight's annual event. They did play my favorite rock hits, but their originals blew me away. For five hours I rocked with a new friend who's company I thoroughly enjoyed. It was nice being out on a date but not, as I was out with a "friend" who invited me to the best jam session I have attended in what seems like eons. It isn't often that I am totally and completely blown away. I left this private party at 2am and could not wait to try the new gastro orgasmic recipe I was inspired to create. One of their songs "Mango Groove" inspired me to create the sweet and spicy "Mango Groove Chipotle Mango I- Scream" to really shake things up. The sultry mango taste and the fiery chipotle finish paired well with the acclaimed Pacific Rim Reisling that's in my glass.

Funk Bone's rendition of my all time favorite Possum Kingdom totally brought back Texas in my heart. I imagined I was floating down the Guadalupe River in my big black toob (with a bottom of course) that was hot as hell on the arms and shoulders due to the scorching sun. But it didn't matter, we had the baddest stereo on the river and Possum Kingdom was blasting out of it. I'm not much into beer so I had to create something refreshing, inebriating and floatable, "Mucho Mango Sangria" It was an instant hit and we made it and inhaled it by the gallons. The most thirst quenching libation I do believe I have ever had the pleasure of floating with and on.

The mango with it's sweet, juicy ripeness is reminiscent to a passionate kiss on the palate. I use mango in many of my Floribbean dishes to really send flavor points soaring. But the sensuality factor of the fruit is in my "All Time Top 10". The possibilities are endless when it comes to this amazing fruit and it's erotic design. Try caramelizing it with sweet onion and topping a bowl of saffron rice. Highly delicious!

Thanks to Funk Bone and my friend Shaggy I busted the kitchen mind block down and really feel inspired to create again and not just one but two amazing, intoxicating summer sensations......Enjoy and tasty tastings everyone. Happy Fourth of July!!

"Mango Groove Mango Chipotle I- Scream"

serves 8 time 40 min

1 Cup Heavy Whipping Cream
2 cups Fresh or Frozen Mango Pulp
1/2 cup Powdered Sugar
1 1/2 tbsps Chipotle Powder

Chill large glass mixing bowl for 15 minutes
Add cream and whip till fluffy with electric mixer
Add sugar in batches as mixture gets nicely fluffy
Gently fold in mango pulp and Chipotle Powder
Place mixture in Ice Cream Churn and follow manufaturers instructions for use.
Placed finished mixture in bowls and garnish with shaved dark chocolate.  ENJOY!!!!

"Mucho Mango Sangria"

2 cans frozen Orange Juice
2 cans frozen LimeAid
2 cups fresh or frozen mango puree
1 bottle Cabernet
1 2ltr Squirt Soft Drink

Mix all ingredients together over ice in a large bowl and enjoy. Add fresh oranges and cherries for a desired finish. This can also be frozen in batches for a slushie effect.

Night peeps, I am drifting off to dreamland with inspired dreams tonight!!!!!!