Every once in a while you have to sit back, take a look around you, and say THANK YOU.
Thank you to all of you who have been following me through this journey which is just made
better with all of you riding with me.  I could be spending time blogging and posting, taking
pictures, cooking for the family like I have been doing, but somehow, your support, encourage-
ment and excitement about what I am doing, just makes it THAT much better.  To be so
virtually connected  is amazing.  I look forward to sharing with you bits and pieces of my
life, a little of my family, a  glimpse into my past and those in my family who came before me,
and how all of this winds up in a passionate creation on a plate.  How much fun is this??
So this is just a random blogpost where I can say Thanks and post some unconnected ran-
dom pix of some of my foods.

With GameDay in mind, try making a few marinated London Broils, rubbed down with
garlic, soy sauce, honey, brown sugar, mustard, chile powder, fresh thyme and red wine.
Sear it well on both sides, maybe 5 minutes on the first side, 4 on the second, or less
depending on how you like it.  Check out the pic above, I like it that way..you will need to let
it rest for no less than 10 minutes..if you haven't heard this by now...you need to listen up..cutting
meat right of the grill, out of the pan or oven, will cause all the juices to leave the meat upon
your slicing.  Resting allows all the juices to stay within the meat for a juicy, tender cut.  I like
serving this with a bowl of either fried red pepper strips with garlic and oil, oregano, some hot
pepper flakes and a dash of vinegar.  Or, with a bowl of roasted red peppers.  It makes a great
platter and can sit at room temperature.
Make a big bowl of pasta, or ravioli, tons of meatballs and sausage in a good Sunday Sauce...how
much better can it get for a big party!!?? 

Chinese New Year is this week and nothing says Good Luck better than Chinese Roast Pork, other-
wise known as Char Siu, or Chinese BBQ Pork.  Marinate a pork loin in lots of honey, soy, hoison
sauce, sesame oil, Chinese 5 Spice (that is a must, it's the flavor), garlic.  Then roast in a hot oven
until red and crispy on the outside..a tenderloin will take less time than a loin.  This is the flavor of
Chinese Restaurant spare ribs, the little bits  of pork that pepper Roast Pork Fried Rice...it's just
delicious...thinly sliced, it makes a great party platter.  Oh, don't forget the white pepper, not black in
this dish.


Some sticky white rice, steamed broccoli...a sprinkle of chile flakes...more great party food.

So enjoy this week planning your parties for next Super Bowl Sunday, for Chinese New Year's. or
for any event that's coming up.  It's my wife's birthday this week, start of a new month, and my niece
will be having a baby any day...and somewhere out there I know you will be reading this..so again,
THANK YOU!  Have a great February....more cooking and travels to come!!



a January Sunset at the Jersey Shore...