This is a nod to all the vegans and to all the pumpkin spice fanatics out there. Chocolaty with a hint on pumpkin and some pumpkin spice. I substituted pumpkin purée for the eggs and pumpkin spice almond milk for oil. I added pecans for a little texture. I hope you like it. Heat oven…

I met the owner of Brickyard Bulls at the Long Market at Stafford Farmers Market, and her ranch grows waygu beef. She recommended that I try the burgers which sounded great. I decided I wanted something to play off the richness of the beef. I decided on onions, with onions, and of course onions. I…

I was wondering why I never see bleu cheese on a breakfast menu. If you can have steak and other items, why is bleu cheese blacklisted? So I decided to make a dish that featured this item as well as some bacon, arugula, chives, tomatoes, and sourdough. Then some creamy eggs to keep everything from…

In my youth I went to St Mary’s school, literally around the block, and if you bought peanut butter and jelly this was not your lunch on Fridays this is not when you bought. You got what resembled fish sticks, fries, and something in the third compartment that I have blocked out of my memory….

At its core, this is pineapple, coconut (both shredded and vodka) and rum. Ok, there is some butter, flour, and sugar. The glaze is simply coconut vodka and pineapple juice. So put on your flip flops, watch out for that pop top. (RIP Jimmy Buffet, summer never ends in heaven.) I hope you like it….