This weekend has been exceptionally eventful; activities have ranged from performing maintenance tasks beneath an RV to addressing issues of corporate misconduct in a medical setting.  All the while making informed meal selections and accommodating updated dietary requirements.  I originally wrote this two weeks ago.  Life got in my way but I'm doubling down and pushing through til the end.Yesterday served as my designated Saturday, during which we endeavored to complete all necessary errands within a single day.  We were up and headed out the door at what I call an early hour because I got home at like 4am. Alex has started his bariatric journey, so we had to go find him some snacks. Turns out Sentara has a weight loss store over in Norfolk that he wanted to try, so we headed that way. By the time we got it was regular people lunch time, so we got our steps in at the outlet mall about 10 minutes away. When we got back to the store, I hadn't seen Alex that happy since they told him what would go along with his surgery in order to feel better.After nap time, (because we are firm believers in a good nap, or at least I am) we went to do laundry, go to Walmart, and fix the RVs power cable. The previous owner of Christine (the RV) advised us to purchase 30-amp cords, but we required a 50-amp cord.  The power outage was causing us to lose important components in Christine.  Last night, we ran the new cord under Christine, through the trench Alex dug, over the garage door, connected it to the new surge protector, and buried it so my dad won’t hit it with the lawn mower. After that and a shower I made chicken over veggies with a sweet potato for me and some instant potatoes from the program for Alex. I had to use the harvest from last week before it went bad, so I cut up the zucchini, peppers, tomatoes, and Chinese eggplant and put them on a sheet pan. Then added olive oil cumin and Italian seasoning. I added thawed chicken breast seasoned with our homemade Cajun blend, available in the Katis Kitchen section of the website.  In case you want to check it out. Roasted them all at 350 for about 30 minutes. I got hungry towards the end so the last 10 minutes I broiled everything to make sure it was cooked properly.Today's dilemma is headaches. At my annual checkup early July, I told my doctor I needed a new prescription for my headaches since last year's wasn't effective, so they sent it to the pharmacy.  I was informed that I needed additional paperwork and my request was denied, so I returned to the doctor who said they would address the issue. However, I have now been waiting for an hour.  That old lady was so rude I wish I had got her name, anyways, I had to be reseen to get a new prescription. I think I’m going to ask to go see Alex's neurologist so I can figure out how to control the headaches. My biological niece has the same issues so I’m hoping to find out something soon. Until then that's all the gossip ive got for this blog... Happy Cooking!  

I apologize for my extended absence. The past few weeks have been eventful: we took a short vacation, Alex secured new employment, and he is scheduled for surgery in the coming weeks. I would also like to discuss the cuisine we experienced during our trip.

What happens when dirty rice from New Orleans and classic fried rice get together? Magic. Picture this: the soulful depth of Cajun-spiced ground meat, bell peppers, and onions doing a two-step with the savory punch of soy sauce, sesame oil, and scrambled egg. It’s smoky, sassy, a little spicy, and totally satisfying.

This isn’t your average lettuce pile with a few toppings. This salad has attitude. It brings the sharpness of feta, the crunch of cucumbers, and the zing of red onion, all balanced with the warmth of the marinated chicken and crispy taco bowl to boot. Whether you're eating low-carb, cooking for a diabetic-friendly diet, or just want something light but filling, this salad checks the boxes. It’s weeknight fast, meal-prep friendly, and honestly? Just plain fun to eat.

I found this Facebook post with mushroom and feta stuffed sweet potatoes and it warmed my heart so let's recreate. Alex doesn't like the texture of mushrooms so im going to hide them in bacon. Heres my plan and a weekly update. 

I have discovered a flatbread recipe that requires only four ingredients, which I am interested in trying. I saw it on Instagram reels and thought I could adapt it for my cookbook.

Last night, I used the peppers I grew in my garden in Philly cheesesteaks. I collected them at the end of last weekend and was not feeling well for most of the week, so I did not do much cooking. We are currently attending another doctor's appointment, which provides an opportunity to share details about my week, as well as the preparation of the delicious cheesesteaks I made last night.

As a diabetic chef, I’m always looking for ways to enjoy comfort food without the blood sugar rollercoaster. Chicken tenders? Oh yes, they're still on the menu—just with a few thoughtful twists.

Im waiting on Alex's procedure to be done, and we all know that's when I get my best writing done. I've got a plan to record a YouTube video series on delicious sauces, and I think since I already have the stuff to make pesto im going to make it this weekend.

Spring has been gracious with a spectacular garden, and the rapid growth is nothing short of remarkable. The first blooms have appeared, making us realize we are unsure of what to do. As we marvel at the beauty unfolding, it's time to turn our thoughts to the delicious possibilities that await us in the kitchen.

Starting a garden has been one of the most rewarding experiences of my life. As I work on cultivating patience and nurturing my mental health, I've found solace in the small steps I take towards my ultimate dream: a farm-to-table food truck. Each seed I plant, each sprout I nurture, and each blossom I witness reminds me that growth takes time and so does achieving our goals.

This one probably isn’t going to have anything to do with food. This is an I need a free writing, need my group therapy kind of blog. It might turn into something food related but we'll see how it goes.