Anthony Frisina's Blog

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Category: Food Blog

ART, NOT DEBT is Launched!!!

Hi there everyone.  So, I would like to believe at least one of you has been wondering where I am and why I have not posted in a while.  Well, I have been working on a new project called ART, NOT DEBT.

It started like this.  Years ago, I was watching a football game and thought, If 1/3 of the people there gave me one dollar, I’d be debt free.  After years of not having the nerve to start asking people for a buck, a really close friend of mine pushed me over the edge where logic meets insanity.

$15,000 in debt; 15,000 people; 15,000 poems.

That’s right.  I am asking you for one dollar.  And, in the realm of paying it forward and re-creating a world where art and not commerce is our major influence, I will dedicate my life for the next few years to doing the most soul-satisfying thing I do…Writing Poetry.

$1.  That’s it.  Won’t you help??


THANKS and See Ya Soon



Day 15…five minutes

Five minutes…

What happens in five minutes?  In the last five minutes, I thought for a short part of it then made a list out of who I needed to call tonight.  Now, after about a 10 second break, I am using these five minutes to begin a writing which I believe someone (you) will read as part of this blog endeavor that I keep trying to kickstart.

But, it makes me think, What could I seriously write about in five minutes?  How is that anywhere near long enough to get any transparent and intellectually stimulating thought flushed out?  I keep thinking this, and keep writing all this down when I realize, this is a hell of a lot of time and I am wasting most of it wondering questions for the sake of questioning.  Please, I hope I am not the only person who does this all day on a regular basis.

Five minutes usually seems like nothing, seems like they might never even be there with how quickly they vanish.  But, change your perception, and you might find that time lasts a lot longer than you might realize.

5 minutes are up.  I believe it’s time to go.




This is a recipe I created the other night simply because I had too many ingredients lying around and I needed to use them up.  It’s also inspired by the fact that I was at Food 4 Less and found jarred, organic Marinara sauce for almost the same price as the crappy Ragu stuff and had to try it.  My judgment?  It’s a little sweet but really good.  Mix it with a little red wine or dry vermouth and it’ll give it some b@lls!

8-10 small red potatoes, sliced paper thin on a mandolin

1lb good quality ground beef

4 hard boiled eggs, chopped (use roasted eggs if you pre-plan)

½ bag frozen peas (shelled edamame could be used as well)

8-10 sm crimini mushrooms, chopped

4 cloves garlic, minced with ginger

thumbtip-sized knob of ginger, minced with garlic

¼ cup dry vermouth

1 heaping tbls oregano


2 tsp red chili pepper flakes

½ to ¾ lb shredded mozzarella cheese

1 yellow onion, sliced

2 colorful peppers, sliced (I used 1 orange and 1 yellow)

knob of salted butter

1 lb orzo pasta

1 jar good quality, organic marinara sauce

Grated Romano cheese, for garnish


OK, so, here’s the deal.  There are a lot of ingredients in this dish, but it’s so super simple and fairly quick to make.  It’s all in the prep of everything so cut it all up first and THEN start cooking.  This will make it a dump-cook-layer process.  And, what’s even better is that there are so many wonderful ingredients that you can experiment a bit.  It’s difficult to really screw this dish up, short of over-cooking things or putting a huge excess amount of ingredients, so have fun.  It’s Zen…all about balance.

Preheat the oven to 475 degrees.  Also, get a pot of water going for the pasta.  (*note…if you need to make the eggs, put them right into the water.  When the eggs are done, refill, get to a boil and put on the pasta)

Get a really deep dish skillet (a big cast iron one if possible) and place it on one of the front burners with the heat OFF.  Get a frying pan heated on the other front burner at medium to medium-high heat and get some olive oil in there.  What you are going to do is take all the ingredients right from the frying pan to the skillet.  And, we cook everything in order…who loves ya?!?!

First item…potatoes.  Spread them out, all of them, in the hot frying pan and toss every now and then.  Do not mix them, because you want to keep the shape.  Flip them as you would an omelet or pancakes.  Add a little S&P, brown them good and line the bottom of the unheated skillet with all of them.  This is your crust.

Meat is next.  There will be enough oil on the pan from the potatoes, so, throw all the meat in with some G&G.  When it just begins to brown, pour in the Vermouth.  If you know how to “flame” it, then burn it off.  If not, no worries, it’ll go away eventually.  Once that begins reducing, mix in the mushrooms, S&P, red pepper and oregano.  Let cook a minute or two, then mix in the eggs and peas.  Once the peas are cooked and the mixture is how you want it to taste, drain it into a bowl (save the juices) and layer onto the potatoes.

This is where I am going to veer from how I cooked it.  I put the mozzarella on top of the dish, but, with some expert advice, I am going to change it to here.  On the meat layer, cover completely with a thin but complete layer of the shredded mozzarella cheese.  BUT, just before you do that, toss a knob of butter in the heated frying pan.

The next cooking layer is the onions and peppers.  Once the butter is melted, throw in the onions, cook them until they begin to soften then throw in the bell peppers and a little S&P.  When they are nice and tossed and cooked to a buttery softness, layer on top of the cheese.

In the skillet, pour the jar of pasta sauce nd the drippings from the meat layer, add a little heavy red wine or a splash of vermouth, some G&G and heat to a slight simmer.  Thoroughly mix in the entire pound of orzo then layer this on top of the onions and peppers.

Then, top all of this with a dusting of Romano cheese and a sprinkle of whatever mozzarella is left and throw in the oven for 10 minutes, or until it looks a little browned and charred on top.

When it’s done, scoop into a bowl with Romano on top and a glass of red wine on the side and mangia.



Day 14…this is a night

This is a night of ables and can dos

This is a night of rain and cleansing

This is a night when all people’s karmas

and all people’s purposes are exposed

This is a night for lovers, for our past catching up to us and our futures beginning

This is a night of humility for some and for others, the joy of dance

This is a night of hope, of optimism, of those famous weed dreams, intermingled with an insanity-fueled reality within the constant sanity of the ages

This is a night when the sewers overflow and the mountains begin to slide, when the dreamers of dreams will pick up a pen and begin scratching at those pages

This is the night of the resistance, when the Beats hunker down in their dark rooms across america and push drugs down for the higher purpose of our unbelievable existence

This is a night for habits to die

This is a night for heat lamps and tobacco, for whiskey and ice

This is a night for strings and skins spinning in unison through shag carpeting with victorious glorious worship

This is a night to never stop, long after the cherry flame turns to ash

This is a night to rise above the cramping and breathe deep to inhale what all was here before us, what truly sustains us

This is a night when we realize we have adult intelligence and, and, child inhibition

This is a night to not stop

This is a night that will ultimately never end as night cannot, night simply becomes day for an equal moment, then, soon again, becomes night






Here is a recipe I got when traveling in Memphis.  Auntie Willie, a relative of the friend who was hosting me, made this cake and I demanded the recipe, but, sadly, I’ve never actually made it.  Perhaps I’ll whip it up this week as a farewell gift to my buddy Jeffrey.



1 box white cake mix

1  3oz. box strawberry gelatin

1 cup milk

1 cup vegetable oil

4 eggs

1.5 cups chopped pecans

1 pkg frozen strawberries

1 box confectioner’s sugar

½ box frozen strawberries (drained)

½ stick butter (melted)


Preheat the oven to 350 degrees.

Whisk together the cake mix, gelatin and milk until blended.  Add oil, eggs and whisk into a batter.  Add 1 cup chopped pecans and strawberries and mix until well incorporated.

Pour into a buttered 13”x9”cake pan and bake for 55 minutes.

To make the frosting, mix the sugar and butter until well combined.  Fold in the strawberries and pecans.

To test if the cake is done, spear with a toothpick.  The cake is done when the toothpick slips out with no batter on it.

Spread all over the cake and indulge with an ice-cold glass of Vanilla Almond Milk.




Day 13…i want

I want to be at the coffeehouse

I want to converse with the revolutionaries

I want to read the paper

I want to have ink painted onto every fingertip

I want to write and wonder and think wild stories

I want to talk democracy and communism and corporatization

I want to be a spy

I want to run down back alleys with a trench coat in the rain

I want to wear pants with suspenders

I want to drink wine from its proper glass

I want to be friends with the bass player who just opened his case and blued the day away

I want to stay focused

I want to drive a convertible up the coast

I want to drive a convertible down the other coast

I want to wear a fedora and my lady a red & white polka dot silk scarf

I want to have dark sunglasses and hide

I want to breathe air

I want to giggle

I want to change the world

I want to show people how wonderful it could be

I want to understand purpose

I want to love


And all this time, I never understood I received all the wants I have ever wanted


Perhaps it is time to just, simply, have it all…






So, I am moving to Venice in a week and with packing up my apartment and taking a little vacation, I have not cooked.  Sad, I know.  But, my new place has a great kitchen, a garden and plenty of good cooking juju. I’m excited!

With that said, I will once again post a recipe from Insider’s Recipe Master Edition (copyrightÓ 2002 VJJE Publishing Co.).

Almond Joy Bars

4 c (8 1/2−oz) shredded coconut

1/4 c Light corn syrup

1 pk (11 1/2−oz) milk chocolate pieces

1/4 c Vegetable shortening

26 Whole natural almonds (1−oz)


Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside.

Place coconut in large bowl; set aside.

Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.

Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container.

Keeps best if refrigerated. Makes 26.







Day 12…the lady

Why does being a girl take so much upkeep?

It doesn’t, I answer.  You do that all on your own.  I, however, am deeply grateful for the work you put in.

To quote Hank Moody, “But I guess the larger question is why is the city of angels so hell bent on destroying it’s female population?”

I feel, in this city, there is such a misguided feeling of self-worth among the female population. The living dead here are the lost clowns of their childhood dreams, hiding behind counterfeit smiles, runny lipstick and drowned in chemical fragrance.

Women here are so interested in being noticed that they don’t realize they have created themselves as an all too common stereotype.

It is no secret that this city runs on looks and money.  As a woman, if you have either, life is good, easy.  If you have both, then the power you hold is immeasurable.  And in my humble opinion, I feel that there is an abundance of beauty in all kinds of women, regardless of looks.

Women have the gift of originality within the feminism they possess.  Women are the stars in the sky, the fires that burn through the air and warm all of life.  Until I moved to Los Angeles, the respect and admiration I held for women were as immense as my necessity to breathe.  They were all strong, selfless, walking pieces of visual art.

Then, I settled here in the supposed City of Angels and quite quickly, my desire has turned to contempt.  As I said, looks and money.

In more Bohemian cultures and cities, women hold themselves to such high standards of self-respect that they often retreat into their creation rather than attempt to parade any desire for superficiality.  Here, however, those flaunted desires are often the only assets the woman believe is necessary.

“I know what I’m doing.”  Or, “This is not me.”  “I just have to play the game.”  These mantras get repeated so much that women here actually believe they are truths, or, worse, force themselves to accept a truth within it.

So, during the day, the tango gets danced, a wealthy arm is found to cling to, the freshly bleached teeth display earnest hope among all the A-list pitied exploitation and the day often ends either alone, confused or sad, void of all the pride sacrificed for unknown reasons.  “I am doing it for what I love.”  But at what point in life do the means cease to justify the end?

Women of this city, stop holding yourself up to the standards of financial worth that you are so willing to bathe in.  Do not be afraid to be alone.  Stop trying to destroy yourself for the opinions of the insecure.  And, please, stop being so surprised when you are taken advantage of.  You are much more intelligent than that.

And as for this supposed angelic city, have reverence for these perfect feminine creations.  They are the nurturers and the lovers.  They are the wombs, the bearers of new life, the beauty and light in what often is a dark and cold city.  They are, in fact, the very angels of your namesake, walking among us, healing us, giving us all reasons to live day after day.

I believe it is time to accept and respect the Lady once again.



So, today I am cheating, because this seems too good to be true.  I found this in a cookbook and it got me very excited.  I will confess, though, and say I haven’t actually made these yet, but I will…I promise!


3 cups granulated sugar

3/4 cup light corn syrup

3/4 cup water

1/8 teaspoon salt

3 egg whites

1/3 cup semisweet chocolate chips

2 bags milk chocolate chips (12−ounce bags)


In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring to a boil, then continue to cook using a candy thermometer to monitor the temperature.  Beat the egg whites until they are stiff and form peaks. Don’t use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft−crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.

Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.

When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9×9−inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.  Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper. Cool until firm at room temperature, 1 to 2 hours.

Makes 14 candy bars.


Day 11…blah blog

What is it that I have to say today?  I have not said much lately because, well, I have not had much to say lately.  Exciting and riveting premise to capture your attention with, no?  Well, that is precisely the beauty of hiding behind the guise of a blog.  Nothing needs to make sense.  It does not need to be artistic or poetic.  I just need to be put on the computer and you need to read it.  Mission Accomplished!  I mean, I literally can spend the rest of this blog describing the drive home from my shoot today and that would be sufficient, because, afterall, “blog” and “blah” are only two letters off from each other.

So, with that said, I will tell you that I am drinking my second cup of coffee today in my normal café, Fabio is at the table on one side of me and on the other side are three guys (producer-types of some kind) and three incredibly beautiful European women (model/actor-types).  A typical day in LA.

Now, this is where my opinion gets a little interesting (but just a little).  This is a typical LA meeting.  I have been on A LOT of them, on both sides of the coffee table.  Mostly here in LA (but, occasionally on the East Coast as well) I have been taken out and gifted by various producers over the past few years.  Trust me, I am not gloating about this because 90% of the time it was just for them to fill up my head so they would have a chance to fuck me (one of the detriments of living in WeHo).  Every time I was dined though, I always knew that it was bullshit, I made it very clear to the person I was with that I knew it was bullshit, yet, it still happened, they still spent too much money on me and we often ended where we began.  “Gotta play the game” as most people out here say.  Personally, I feel it’s no different than that immature I-need-to-feel-some-sense-of-worth-in-my-life syndrome that has created bullies and businessmen since our high school years.  But, it works for this city, so, when in Rome, right?

The real problem with these types of meetings, for me, is when I am on the other side of them.  I hate it, because I KNOW it’s bullshit.  If I have to meet with someone, I always prefer to do it in a very remote out of the way place and I always bring as little supplies as possible (not the three laptops and stacks of business plans and such that end up consuming two tables like these guys).  I operate with the condition of “this is who I am and how I work.  If you like it, come aboard.  If you have a problem with it, I don’t want to work with you anyway.”  Typically, though, for me, if I am going to interview an actor, or bring on an SM or anything else that I might need, I always try to do it word of mouth:

“Hey, (insert name) said you were awesome.  Could you do this?”

“Yea, absolutely.”

“Perfect, you’re hired” or “Excellent, email me your stuff”

DONE.  Do I really need to drag someone out to a busy café so I could talk louder than I normally ever world, laugh at jokes I generally find forced and lame all the while looking around to make sure there is no one in here better than the company I am with?  No.  I don’t need that, you don’t need that and the people around me trying to work, read or enjoy the company they are with do not need that either.  I trust those I take recommendations from, so, why waste everyone’s time?

What’s the moral of all this?  Well, there really isn’t one.  This is a blah-blog, remember?  I just wanted to point out an observation of mine.  And, now that I have, I’m going to give you another recipe to try…



This is definitely something you could play around with.  Here’s the absolute basic recipe, but, add whatever else you’d like to it.  Remember, for something to be bruschetta, it need to be bread and something on top of it.  Historically, in the 15th century, it was stale bread, toasted, drizzled with oil and rubbed with garlic.


6-8 good quality plum tomatoes, diced (slightly soft, deep red, fragrant smelling)

½ package grape or cherry tomatoes, diced

2 good quality yellow or green tomatoes, diced

½ red onion, diced

Handful fresh basil, stemmed and chopped somewhat fine + a few whole leaves of fresh basil (for garnish)

2 cloves garlic, diced

2 tbls dried oregano

Olive Oil


REALLY Good Quality Bread (French bread, Italian, etc)


Cut up the bread to 1” thick slices.  Drizzle with olive oil and either grill or crisp up in the oven.  You want the bread to be crispy, crunchy but still have a little chew on the inside.

Meanwhile, get a bowl and add all of the ingredients to taste.  When you are satisfied, spoon the mixture onto the bread, garnish with basil and serve immediately.  (*note…don’t let the mixture sit on the bread.  There is a high water content in the ingredients so the bread will get soggy.)


Day 10…letters

Good afternoon.

Today, I walked through what has now become my regular routine.  I woke around 9, did some internetting, had some breakfast while I watched last night’s Daily Show online then took a shower.  Once cleaned, dressed and after an hr or so of pacing around my room trying to decide, “What Now?!”, I grabbed my notebook, a pen and went for my normal, early afternoon walk.  Only, this time, I brought some letter-paper with me.  I decided, once I started walking, that I would go to the normal spot I’ve been going to this week, Café Primo on Sunset, and I would write a letter to someone.

He is an old friend from NY, a very inspiring person in my life and I had a small gift that I had been needing to give to him.  Over the last many years, I have become more and more sad at the disconnect between people and even more disparaged by the lack of effort people now make towards those they supposedly care to share life with.  Conversations have gotten shorter (hell, we don’t even have them anymore now that we can text).  Going out for a coffee with someone now is no different than having a meeting with the person at their office.  And, all the while, we constantly wonder why things keep getting even more complicated and more distant.

Well, we have all, to varying degrees, allowed for our detachment from humanity.  We have lost the patience with human contact.  We have forgotten the meaning of subtlety within conversation.  We have accepted the absence of thought in our lives.

As I was writing this letter, the café became quite crowded, with everyone on their laptops (as I usually am) and, I swear, from time to time, I looked up for a thought and caught a person, here and there, looking at me with the most puzzling of expressions.  It was if they were astonished at how I could scratch a plastic tube across a white piece of tree shavings and letters and words would appear.  (After all, what I was doing was a very ancient and out-dated ritual that is not often seen anymore.)

I continued and wrote him a three-paged letter.  What I appreciated most about doing it was that, for an extended period of time, I put my thought into just one person.  When writing a letter, it takes absolute focus, clarity, attention to spelling, grammar, it takes intention.  I do not want the letter to be a scribbly mess, so, I write slower.  I think about my words before I put them on paper, because I do not have the luxury of going back, hitting delete, and fixing anything.  And when I finished, I understood, for that moment what everyone inevitably preaches yet few ever really savor, which is why I chose to write to this one particular man…It is not the quantity we fill time with but the quality of how we use it.




OK, made this tonight.  It’s all in the prep.  YUMMY!!!  (p.s.  the name was made up amongst those eating it)


¾ lb pasta (a ziti, penne, anything you’d like, actually)

½ yellow onion, chopped

1 medium scallion, chopped

2-4 cloves garlic, chopped (with ginger)

Small nub of fresh ginger, chopped (with garlic)

2 baby bok choy, coarsely chopped with bases removed

6 stalks asparagus, cut into 1/3s

8 brussel sprouts, cut into 1/8s

1 handful fresh sage, chopped

2 boneless, skinless chicken breasts, cubed

1 ½ cans of white beans (cannellini beans)

1 cup chicken stock, low sodium

Olive Oil


1 tbls cayenne pepper powder, oregano, cinnamon, red pepper flakes

¼ to ½ cup of ½ & ½


One thing I do, when looking at recipes, is check the quantity of ingredients.  I often equate lots of ingredients as either (a) too expensive or (b) too complicated.  As I have been cooking more and more, I realize that most ingredients in most dishes are the same, so, if you just keep the cabinets and fridge stocked, you’ll be fine.  Think of it as playing guitar…once you perfect a handful of chords, you could play almost anything.

First off, make the pasta (cooking it al dente).  Start the water, do some prep, etc.  If the pasta gets done before everything else (which might happen until you get faster at prep), just rinse under cold water and then set aside.  Adding it later will heat and moisten it up (love that word).

Get a deep skillet or a pot (not a frying pan).  Heat a couple of glugs of oil over medium-high heat, then add the onions and shallots.  Cook a few minutes until they begin to soften, then add the garlic.  This will take about a minute to brown.

While you’re doing the above, throw all of the dry ingredients (not the sage) on the cubed chicken and massage into chicken really well.  (*note…the original recipe this is based on is made with sausage, so, heavily season the chicken to give that same sausage intensity.)

Once the garlic begins browning, throw the chicken in the pot and toss thoroughly.  (*note…keep an eye on the amount of oil.  It’s ok to add a little more here and there when you feel like the pan is getting too dry)

Cook the chicken for about 3-5 minutes.  Again, brown is the magic word.  Once it gets a light brown tan on it, throw in the sprouts. When the sprouts begin browning, dump in the asparagus and bok choy then pour in the chicken stock.

Almost everything is mixed in. Let the stock heat up, spread in the sage and the white beans and let it all cook for a few minutes.  You want the liquid to reduce (evaporate) to half of what you started with.

Once that happens, put in a few tablespoons of grated romano cheese, mix in the pasta VERY WELL, put the cover on it, bring the heat down to simmer and let it sit for 5 or so more minutes.  What this will do is reheat the pasta and, while doing so, add the flavors of the dish into the pasta.

Ladle into a bowl and eat with a very hearty, rustic salad, a good piece of garlic bread, a great rich beer and an intellectually challenging movie.






Day 9…la to me

My LA experience has been that of a two-year psilocybin hallucination while hanging upside down, being repetitively submersed, head-first, into rushing, ice-cold toilet water.


THE Mac ‘n’ Cheese


1lb shell pasta (they create great little cheese cups)

¾ of a large stick of Velveeta, cubed

.5 to 1 cup of ½ & ½, warmed

1lb grilled chicken breast, boneless/skinless and diced large


Get a pot boiling and add the pasta.  Put NO salt in pot, because the Velveeta has enough salt in it already.  Cook pasta 10 minutes, or until al dente (a little under done so it has a bite).

Meanwhile, prepare the chicken.  You could use a store’s version of pre-seasoned/pre-cooked chicken breasts, but, make sure the ingredients are organic and farm-raised.  Or, just get a chicken breast, season with s&p, some Italian seasoning or curry powder and cook. Don’t go too crazy with the seasoning, though.  The pasta should be the predominant flavor of this dish, not the chicken.

When pasta’s done, run under cold water (to stop pasta from cooking), throw back in the pot under low heat, dump all the cheese in and pour in the ½ & ½ under you get the consistency you want.  When it’s all creamy and gooey, dump in the chicken, give a few good mixes and devour.

*note…This dish is quasi heart-attack inducing, so, start with a nice healthy salad.  It’ll help you not gouge too much.



Day 8…discipline

I realize the title of this submission is day 8 when, in reality, it is 20 days after I began.  All I have to say in my defense is that…I Made It To Day 8!!

You see, part of the reason I want to put this thing together is not for my love of blogging (I find it self-indulgent, which, now, surprisingly, I am taking a slight liking to).  I am at a point in my life where I have let things get a little too chaotic, too scattered and too endless.  I am looking to rein all of the treasures in a little and begin to discipline myself to direct my focus more succinctly.

Whether or not people actually read this, its goal is to be a tool for me to break out of the cyclic funk I’ve easily been slipping into lately.  I know everyone looks for a purpose in their life.  It’s why we dream, why we keep up (what seems too often to be) the hopeless fight.  I also know, however, that a search is only as good as the ability of the searcher to think outside the box.    The product of my lack of discipline in life is my lack of long-term commitment to any one thing, whether it be a project, a person or a dream.  I understand all too well that this world and everything in it is far too vast for anyone to see, to experience in one lifetime.  That enormity of life makes me very anxious.

I go to sleep

I wake up

I go to sleep

I wake up

I go to sleep

I wake up

It all always happens in the same place, the same day, the same time.  Always the same.  Everything always the same.  So, I repeat it, over and over, unconsciously, like a mantra…

I go to sleep

I wake up

I go to sleep

I wake up

I go to sleep

I wake up

Everything all the same

And the reason, I am discovering, is because I am in the exact place I have always wanted to be, and I am not accepting it, and I am not setting my sights on a new place.  Sure, I have been saying it, but, I have not really motivated myself to move forward to anywhere.

I figured, to move again, the way I want it, it is going to take some patience but it’s also going to take that energy and drive that got me here.  I’m not the same person I was back then.  I have evolved, devolved and skated across the pond.  To do it right, to learn the lesson, I am going to need some discipline.  Having a project, an assignment, to me, is a good way to start…



A Salad To Bite

2 good handfuls of baby spinach (rinsed and patted dry)

1 half of orange bell pepper, chopped large (any color except green will do)

1 half red apple, chopped large with skin on (Honeycrisp is best)

2 roasted eggs, chopped in 1/8’s  (see cooking instructions below)

6 spears of asparagus, left whole

6-8 brussel sprouts, halved


1 tbls caraway seeds

3-4 tbls Goddess Dressing


Heat a skillet with a glug of olive oil over medium-high heat.  Rinse sprouts (pulling any unsavory leaves off) and asparagus and pat dry.  When pan is ready, toss in, throw a pinch of sea salt and fresh ground pepper and the caraway seeds.  Toss all together (using tongs are the best) until veggies get browned and cooked ½ way through.

While that’s cooking, prep, rinse and pat dry all other ingredients and toss together, with tongs, in a large bowl.

*** To make the eggs…SUPER SIMPLE (and amazing)!!!  A friend told me about these the other day and the eggs get cooked hard-boiled, have a delicious “roasted” flavor to them and then turn a really cool shade of brown.  All you do is fill either a crock-pot or a stove pot a little more than halfway with water.  If using a crock-pot, let it sit on high for while to heat the water up, knock it down to low, add eggs and let sit overnight.  For the stove pot, just put the eggs in with the water, set the oven to 200-225 degrees, pop the pot in and let sit overnight.  SO GOOD!!!

Once the asparagus and sprouts are done, shut the heat off and remove from burner (let sit).  Throw the dressing into the salad mixture, using the same pair of tongs to toss the salad.  Bowl it up then place the grill asparagus and sprouts around the top of the bowl/salad.


Day 7…motivation



Completely different from inspiration

inspiring feelings

rising up inside me

the drive and the power needed

yet the engine just won’t turn

the wall stays the same color

staring into the simple abyss

I’ve created for the purpose of comfort.


Completely different from inspiration

motivation is

inspiring a belief in a motion that never happens

to motivate is to move, to burn the inaction

to turn all the fractions into my fortune

rather than writing popcorn trilogies

altering a reality to reflect myself


Completely different from inspiration

to motivate is to rise up

within and without

strip the excuses of ego

strip the ego of excuse

shed my skin to the raw flesh

feel the bacteria burning through my veins

lose control

so that what is suppose to happen,


is allowed to happen

is encouraged to happen


Motivation is screaming in a quiet forum

is skipping down a sidewalk

is the pure act of doing

is saying yes whenever I hear no

is straightening my back, filling my lungs

standing up and, well…

that’s enough, isn’t it?

shouldn’t it be?






Medjool Dates, whole (whatever you can afford, pitted)

Smoked Bacon (good quality, not too thick, halve the slices)

*note…if you can, buy a slab at a meat store and have them slice it thin.  you don’t want a very thick piece as it will take away from all the other flavors.
Hard Blue Cheese (good quality, a few good “crumbles” of it)

Raw Almonds (halved, enough for one almond half per date)

Fresh rosemary (on the branch)

Olive Oil


Preheat oven to 250 degrees.  Line a baking sheet with foil, spread the almonds across the sheet and add nothing to them.  When oven is ready, roast the almonds for 15 minutes.

Get a good frying pan/cast iron skillet, set over medium-high heat and fill an inch high with olive oil.  (*note…olive oil can be expensive, so, substitute a good vegetable oil instead if you’d like.  OR, to really get the use of the oil, slice up a few ripe yellow plantains and fry them up in the oil until crispy once the dates are done.).

If the dates are not pitted, make a slice in the side, pull the pit out, but leave the date whole.  Stuff the date with an almond half and a small crumble of blue cheese.

Take a half of a slice of bacon and wrap the date in it.  Bacon should not wrap around itself more than once.  Just cut off excess bacon, but save to fry up in a salad or something.  To get bacon to hold, skewer the date/bacon with a small twig of rosemary.

Once they all are prepared, drop into the hot oil for a couple of minutes on each side, until the bacon is crispy.  Don’t over cook the dates, and make sure the bacon is chewy, not burnt.

Serve immediately either as is or drizzled with a pinch of fresh, raw honey or agave syrup