an apple pancake

there is this semi-chain breakfast diner in Vegas called the Original Pancake House. my grandparents took me there a few times many years back. the food is very mediocre but i remember ordering the specialty once, the apple pancake, and i couldnt believe that i was eating this monstrous dessert pancake for breakfast.


usually these things are soon baked kind of like a fritata, but my shitty pans are not oven safe so i flipped it onto a cast iron skillet.eh, it came out okay. kind of ugly, but still a great way to start a day.

a Chile Relleno for breakfast

this is what happens when i have delicious almost bad tomatoes and a can of black beans i want to devour, tortillas on their last days, and leftover rice from a chinese carryout. oh yea, and way too much hommade pickled carrot and cabbage slaw.

When one has a passion for cooking and an enfatuation with fire, roasting peppers becomes almost orgasmic. the crackling pops and the burnt smell kind of turns me on i guess; pealing the burnt skin reminds me of a week after i've been at the beach, except it leads to this succulent soft silky skin.
But the best part about rellenos, or stuffing, is that i get to take out the gooey, slippery seeds. its an adventure that leads to this awesome burning sensation. (wait, the burning sensation is not too orgasmic...or it is, but one of the sad kinds that leads to an unwanted case of gonorrhea)


Manual egg beters rule. I probably could have gotten by with just a whisk, but i wanted my egg whites to foam so badly that i couldnt wait for the extra 30 seconds it probably would have taken me using a whisk.


This past summer was when i first discovered the greatness of heirloom tomatoes. And then i started indulging too much and used the ones that were going bad as a launching pad for completely different dishes.

often Chile Rellenos end up being soaked in a tomatillo based verde sauce. I went with this yellow tomato and it produced a nice color and sweeter flavor that was balanced perfectly with the heat of the jalapenos, and the poblano.


as for stuffing the chile, i used some cojita queso fresco. every time i buy queso fresco from a mexican market, i dont know how its actually going to taste. i kind of dig the surprise, especially since i love all the variants. This was a little salty and not as soft as i would have liked. I had great success with local farmer's cheese once...but i forgot what it was called.

My Birthday Cake

Double Layer Chocolate Cake with a Peanut Butter Cream Chesse Frosting and a Dark Chocolate Demi Glaze

My buddy Brian found a recipe for something similar on some website. But it asked for sour cream and other shit i didn't have. So I improvised a little and owned it.
But lesson learned: Manual egg beaters are a bitch to use with trying to blend cream cheese and peanut butter...

As someone who does not like frosting, this worked really well and didn't coat my teeth in sugar.

I love living close to various farmers' markets.

Cooking and I: the relationship

shit, i love to cook. i like flavors. i want to cook now. i get offended when i go to a party and the hosts fail to offer non-drinkable items.
cooking enhances all senses...that is dope.

okay, as for now, most of whats on this blog is probably going to be pictures of food that was good and made in a relatively simple kitchen with simple gadgets. most might even be accompanied by a little description and related thoughts

I offer no recipes because I dont believe in them.
I do enjoy reading recipes, but many so i can get an understanding of how something is cooked. As for everything else, I try to be creative and give my guests for whom I'm cooking a voice in the process as well.

good day.