My girl and I hooked up the flyest soup while we were snowed in. It’s real easy: Saute’ mirepoix (Carrot, Onion & Celery) in your soup pot w/ garlic, shallot & habañero pepper. Add a veggie bouillon Cube, diced Yukon Gold potatoes and 6 or so cups of water. Simmer over slow heat for 10-15 minutes. Add Shitake & White Mushrooms, Cannellini Beans, Collards & Kale. Simmer for 10-15 minutes more. Serve in a big ole bowl and finish w/ Lemon Juice, Sea Salt, Parsley & Raw Collards, sliced into ribbons and tossed in extra virgin olive oil. Eat it with a baguette!
…And not the kind that built Miami. I’m talkin frozen water from the sky baby! And guess what – there was enough of it here n ATL to basically shut down the city and trap me in the crib for a few days. So I ate this…
The first meal of the new decade!
Free Range Egg Scramble w/ Red Pepper, Oyster Mushroom & Cheddar Cheese
Tri-Colored Potato Hash w/ Garlic, Rosemary & Onion
Organic Biscuit w/ Earth Balance Vegan Butter & Local Honey
Raw Kale Salad w/ Lemon, Shallot, Orange Bell Pepper & Carrot
Homemade Heirloom Tomato Bloody Mary w/ Pickled Okra
MAD Hot Sauce!