About Blood Oranges

Buying Blood Oranges

Blood oranges are in season from December through May, though the exact months vary o-16481depending on what type of blood orange you’re buying. The Moro variety is available from December through March, while the Tarocco is available from January through May. Blood oranges are readily available during these winter and spring months because the climate where the fruit trees grow plays a role in the formation of the red hue, according to the National Gardening Association. The temperature is thought to play a part in the darkness of the red color and how pronounced it is, but the exact temperature requirements remain unknown, the National Gardening Association reports.


The red color of blood oranges is due to the presence of anthocyanins, which are compounds that give many other fruits and vegetables their red, blue or purple colors, as well. Harvesting blood oranges at the peak of freshness ensures the maximum amount of anthocyanins in the fruit.  READ MORE


Nutritious Food that Helps Body Injuries



Healing from an injury can take weeks or even months (healing time can vary from person to person), but you can dramatically accelerate the healing process by getting adequate nutrition and maintaining a healthy lifestyle.

Healing is largely dependent on blood supply, and the stronger the blood supply, the faster you can heal because blood supplies the injured area with important oxygen and nutrients which help the injury heal.

Certain foods can promote inflammation within the body, while others have an anti-inflammatory effect.

Avoid inflammation-promoting foods such as fried foods, processed white flour, eggplant, cayenne, tomatoes,potatoes, and hot peppers, and eat more foods that are high in omega-3 fatty acids.

Be sure to drink plenty of fresh juices made from fresh, organic, raw veggies, because raw veggies are high in important enzymes and vitamins that can speed up the healing process.

Garlic, radishes, and beets are especially helpful. You can also mix in a bit of fresh ginger; ginger has powerful anti-inflammatory properties and helps reduce pain and soreness.

To create an optimal healing environment and get back on your feet quicker, be sure to eat 8-10 servings of fruit and vegetables daily.

Important nutrients that aid recovery:

  • Multivitamin: Very important. Helps prevent vitamin and mineral deficiencies. Aids tissue repair.
  • Zinc: Important in tissue repair.
  • Vitamin C with Bioflavonoids: An important antioxidant which helps tissue repair and growth.
  • Manganese: Strengthens wounded tendons and ligaments.
  • BCAA’s: Help promote the healing of muscle tissue, bones, and skin.
  • EFA’s (essential fatty acids): Speed up recovery and promotes cellular health.
  • Vitamin B Complex: Helps reduce injury related stress.
  • Glucosamine Sulfate: Helps strengthen and form tendons, cartilage, ligaments, and joint fluid.
  • Calcium: Helps repair connective tissue.
  • Silica: Important for calcium absorption and connective tissue repair.

So What are Capers?

So someone asked me what a caper was… I said the most stupid answer” uh, something Capers_jaryou put in Italian food. “. Let’s try again, the real answer

According to Wikipedia,

Capparis spinosa, the caper bush, also called Flinders rose,[2] is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers.[3][4][5]

The plant is best known for the edible flower buds (capers), often used as a seasoning, and the fruit (caper berries), both of which are usually consumed pickled.

Capparis spinosa is found in the wild in the Mediterranean, East Africa, Madagascar, South-Western and Central Asia, the Himalayas, the Pacific Islands, Indomalaya, and Australia.[6] It is present in almost all the circum-Mediterranean countries, and is included in the flora of most of them, but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin

By Whitebox at the English language Wikipedia, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5074749

Film and Foodie Review: Get Out


Actor, Comedian, Director and Screenwriter Jordan Peele must be thinking, “I love it when a plan comes together.”   His directorial debut, Get Out takes the box office by storm, becoming #1 on opening weekend.  Sadly enough, still not too many African Americans can claim the bragging rights to that feat even today.  And to all my struggling fellow writers/directors of every race my heart goes out to you too because it is hard out there for everyone, period in the business of movies.

Now, the million dollar question is should we believe the hype? Is Get Out all that?  This is a tough one for me to answer.  I typically do not go see horror films.  It is not my thing at all.  However, I don’t mind suspense so with the increasing word on the street that Get Out falls into both categories, horror and suspense it convinced me to get out and go see it.  The execution of Get Out is both original and masterfully purposely cliche.  I went to see this film because a film featuring a Black lead actor and Black director/screenwriter doing Horror which is uncommon equaled counting me in on supporting it.   If you want more of certain films made, you have to support those film in the first two weeks.   Afterall, Show business is a business.

I really liked all the acting performance but the lead actors, Daniel Kaluuya and Allison Williams both gave endearing performances.  They have good chemistry.

You will hear there is a lot of racial social commentary in this film.  All though masked in jokes, the dialogue explores the paranoia that many African Americans feel when they are in predominately white environments.   It explores the concerns that a person of color may have when it is the “Guess who’s coming dinner?” night.   Spoiler Alert- Do not read the rest of this paragraph if you haven’t seen it.  I may be reading too much into this but based on my conversations with people while in Haiti , there is a common fear of not trust some foreign adoption for fear of children’s organs being desired rather than true adoption.   Peele cleverly opts not to do a murdering frenzy but rather an unethical experiment which in some ways mirrors the devaluation of some for the betterment of other people. No killing frenzy!!  Okay, I take it back.   Just don’t expect  killing to happen throughout the film but don’t worry horror fans there will be blood.

Now, more on the matter of race , if you think the movie is mean spirited about interracial relationships with the plethora of jokes about it then think again. Writer  Jordan Peele who is married to a White woman may be sharing some insight of what interracial couples sometimes encounter.

I’m not going to say this is the greatest movie ever but this is not my genre of film yet I still enjoyed it and applaud it for what it offers.

Watch the Film and Foodie Review



Langostino Truffle Mac & Cheese


We’ve all heard people say that “things happen in three’s” The trinity. The Triad. The Triangle. Britney Spears song 1,2,3…. yes, the magic combination of three. You get where I’m going with this… Well for me, my “magic 3” happens to be… Macaroni & Cheese, Truffles & Langostinos.

Now let’s break this down… let’s start with the basic Macaroni & Cheese. What’s there to say about it. It comes in a box with elbow macaroni that you boil in hot water for 7 ½ minutes exactly, drain and add a bunch of butter, a splash of milk and some bright orange powder to it to make it oh so cheesy! Right? WRONG!!!!! This macaroni and cheese alone if made with out theLangostinos or Truffle oil packs some SERIOUS flavor! The combination of cheeses, with the cream and butter…. It’s the Mac-Daddy of all Mac & Cheeses.

Then there’s the Truffle Oil…. Decadence is what comes to my mind when I think of Truffle Oil. The aroma alone just makes me do a happy dance. (No, I’m not showing you my happy dance!) It adds another dimension to it that I can’t even explain… you’d have to eat it. It’s a relatively inexpensive way of adding actual Truffles that can cost so much and is worth the initial investment, as such a small amount is generally used.

And finally Langostinos. You might be saying, what is a Langostino? Well, it’s debatable… some will say that it’s part of the crustacean family of crab & shrimp and others will say they’re like mini lobsters. I’m going to go with the latter, cause that’s what they taste like to me. Delicious little lobsters with a buttery delicate flavor!


1 pound Langostino tails

1 pound Cavatappi Pasta

¾ stick of butter

½ cup heavy cream

1 cup milk

½ cup Chipotle Gruyere, shredded

½ cup Fontina Cheese, shredded

½ cup Smoked Gruyere, shredded

½ cup Cheddar/Jack shredded

½ cup to 1 cup of plain bread crumbs

2 teaspoons Truffle Oil

salt & pepper to taste


Heat oven to 350 degrees and spray a pyrex dish with non stick spray

Add all of the cheese to a separate bowl and combine thoroughly

Cook pasta according to directions on the box

In a sauté pan add cream, milk, butter & truffle oil and bring to a low boil/simmer. Once butter is completely melted, add Langostinos. Allow to simmer for about 5-6 minutes.

Once pasta is fully cooked, begin assembly. Add a layer of pasta on the bottom of the pyrex. Follow with a layer of the combined cheeses, breadcrumbs and ½ of the Langostino/ cream sauce. Repeat same step again- only this time putting a final layer of cheese and breadcrumbs on top of the Langostinos to make a crispy crust on the top.

Place in the oven covered for 35 to 45 minutes to allow the pasta to absorb some of the sauce. Remove foil and allow to cook for another 10 minutes to turn to a golden brown on top.


This recipe can also be done with Lobster Tails cut into pieces.

I use a Chipotle Gruyere to add a little smoky heat to the dish… you can use a Jalepeno Jack or any sort of cheese with a spice to it to add that flavor! Get creative with the cheeses! Use any type you really like!

A dash of mustard powder is great in this dish too if you like that flavor… it’ll make your guests say, “ I know that flavor! What’s in there?”

This freezes extremely well. If you don’t finish it all, put in smaller containers and just pull it out of the freezer any night of the week as a great side dish!
Recipe by Michelle Karam

New Orleans’ Style BBQ Shrimp


Recipe by Michelle Karam

2 pounds of raw shrimp, deveined and peeled with tails on
2 cloves of garlic, minced 1/2 cup dry white wine or pale ale beer

1 stick of butter
1 teaspoon paprika
2 tablespoons Old Bay Seasoning
1/4 teaspoon cayenne pepper
1 lemon juiced
2 teaspoon worcestershire sauce
1 tablespoon of fresh rosemary finely chopped
salt and pepper
Melt butter in a deep skillet
Add shrimp and all other ingredients into a large bowl and combine well.
Add into skillet with melted butter and cook on medium low heat until all the shrimp have turned a bright pink. Don’t overcook or else the shrimp will turn rubbery.
Slice some french baguette and use it to sop up the liquid! MMMM!!!!

Film and Foodie Review: Logan


The more I think about it, the more I really like Logan.  I am a fan of X-Men movies.  I can’t admit to being a Comic Book geek but I have become a geek of the Super Hero genre over the years.   I listen to the proud nerds of all things comics and I know the word is Logan is the best thing since ice cream.

For me, I enjoyed the film.  Especially, the person to pay attention to is the little girl playing X23.   I know, I didn’t say spoiler alert but no one going to see Logan that is a fan doesn’t recognize that Dafne Keen is X23.   She is so expressive without words.


As for Patrick Stewart and Hugh Jackman, it is definitely different to see them as heroes at the end of their lives with fading powers or loosing the ability to control their powers.   Logan is a violent, poetic and some how quiet movie.  It has a sadness in tone.  Wolverine isn’t what is he used to be on some level. His character exhibits the epitome of the man’s man tough guy yet you know there is a battle of emotions and good guy pushed down inside.

Stephen Merchant, writer/producer of the British series, The Office stars as Caliban.  Also look for Eric LaSalle to appear in the film.

Watch the Film and Foodie Review 


Food Suggestion: Something bloody rare like a burger or steak.




Shrove Tuesday AKA Pancake Day

Shrove Tuesday (also known in Commonwealth countries as Pancake Tuesday or Pancake day) is the day in February or March immediately preceding Ash Wednesday (the first day of Lent), which is celebrated in some countries by consuming pancakes. In others, especially those where it is called Mardi Gras or some translation thereof, this is a carnival day, and also the last day of “fat eating” or “gorging” before the fasting period of Lent.



This moveable feast is determined by Easter. The expression “Shrove Tuesday” comes from the word shrive, meaning “absolve“.[1] Shrove Tuesday is observed by many Christians, including Anglicans, Lutherans, Methodists, Roman Catholics and orthodox,[2] who “make a special point of self-examination, of considering what wrongs they need to repent, and what amendments of life or areas of spiritual growth they especially need to ask God’s help in dealing with.”[3]

Being the last day of the liturgical season historically known as Shrovetide, before the penitential season of Lent, related popular practices, such as indulging in food that one sacrifices for the upcoming forty days, are associated with Shrove Tuesday celebrations, before commencing the fasting and religious obligations associated with Lent. The term Mardi Gras is French for “Fat Tuesday”, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.

See More on Wikipedia

Film and Foodie Review: John Wick Chapter 2


The next chapter in the saga of John Wick is compelling, smart and a surprisingly good follow up to the first film.   Everyone knew that after the success of the sleeper  hit found in the original John Wick that its sequel would be bigger but how could it be better.  I am not in the camp that this film is better or worse.   It is strikingly good for different reasons than the first.

The only thing that didn’t work for me was the horrendously high body count for a  guy who wants to walk away from the assassin’s life.  However,  he is pulled right back in.  No spoiler alert need, who doesn’t know that?

This film is equally as stylish as the first film and it gives us more to the legend of The Continental.   John Wick fans will not be disappointed.  He even has a formidable opponent.

The food:  Duck is eaten by one of the central characters.   So if this is an night out order Duck Confit, duck sliders or at home try your hand at making duck fat fries.  Click to See the recipe or duck confit sliders. (click to see recipe)

We also find out that when John Wick wants a stiff drink, Blanton’s bourbon whiskey is his thing.


An International Dessert: Rum Balls

Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured rum-ballswith chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these cookies contain rum. Because they are not baked, the alcohol flavour and kick are not lost during preparation. This cookie is especially popular during the holiday season.

Typical Danish rum balls with different kinds of sprinkles

Rum balls are a popular Christmas treat in England, Australia, Canada, New Zealand, the United States, Austria, Slovenia, Hungary, the Czech Republic, and Denmark (where they are called romkugler and enjoyed all the year round).

There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount.

To make rum balls, the cake (or biscuit) material is crushed and mixed with cocoa and a moist binding ingredient, such as jam or condensed milk. Other optional ingredients can also be added, such as nuts. When the mixture holds together firmly, it is rolled into balls and then coated.

Click to See Rum Ball Recipe