Writing While Watching Her Forget

There are moments when my mother asks me a question, and I have to pause before I answer—not because I don’t know what to say, but because I’m trying to choose patience over honesty.

Sometimes the question doesn’t make sense.
Sometimes it’s the same question she’s already asked me… three, four, five times.

And for a split second, before I can catch myself, the thought crosses my mind—

What kind of question is that?

Then just as quickly, I hear her voice.
Clear as day.

“Don’t ask me no stupid ass questions.”

And just like that, the roles reverse in a way I never signed up for.

I always think about the things she used to say to me as a child when I’m dealing with her now.

And that’s where it gets complicated.

Because if I’m being honest, a lot of what she said to me back then… wasn’t right. It wasn’t kind. And now I find myself fighting the urge to respond to her the same way she used to respond to me.

Most days, I win that fight.

But not all of them.

Sometimes my mouth gets a little smart. Just a little. And almost immediately, I feel it—regret. Guilt. Like I failed some test I didn’t even know I was taking.

Because now, it’s not just about me and her anymore.

It’s about my girls.

They’re watching how I handle this. Watching how I speak to her. Watching what patience really looks like in real life—not the pretty version people talk about, but the hard, uncomfortable kind.

And the truth is… patience is something she never really had with me.

But somehow, it’s the very thing I’m being called to have with her.

What scares me the most about continuing this journey with her… is knowing that one day, she’s going to completely check out on me.

And when that happens, I’ll have to remember everything for the both of us.

If she’s hungry.
If she needs to use the bathroom.
If she’s tired.
If she’s sick.

Right now, even with all the complaining, she still gets the final say. She can still decide what she wants.

But what happens when that choice becomes mine?

Will I be choosing what she wants… or what’s easier for me?

Will I even know the difference?

She tells me all the time, “I’m not your child—you’re mine.”

And she hates having to listen to me now.

So I wonder…

When I’m all she has left, will that even be enough?

I show up for her because I’m what she has.

There’s no one else.

I show up because I hope one day, my kids will show up for me—because they’ve seen what it really means to be there for your parents.

And if I’m being honest… I show up because I don’t even know what the other option is.

I’m still dealing with some of the things she put me through as a kid. That doesn’t just disappear.

But I refuse to let that define me.
I don’t want to carry around “mommy issues” for the rest of my life.

So in a strange way… taking care of her now feels like something bigger than just responsibility.

It feels like a lesson.

For her.

On what it actually looks like to love your child the right way. To show up. To protect them. To choose them—even when it’s hard.

And maybe this sounds wrong, but I’ll say it anyway—

A part of me hopes she sees the difference.

I hope she sees the way I love my kids… and realizes where she fell short.

I can tell sometimes that she does.

I can see it.

And as messed up as it might sound…

That makes me feel a little better.

Like maybe, before she forgets everything—

she’ll remember what it should have been.

And tomorrow, I’ll answer her again like it’s the first time.

If this resonated with you, you’re not alone…

Dinner at TRUAGO – Trenton, Michigan

My husband and I went out for dinner tonight at TRUAGO in Trenton, Michigan (Downriver area).

Let me tell you — the BEST part about this place is the customer service. It pops out immediately as soon as you walk through the door.

We were greeted by Carrie. She welcomed us as the hostess, but her personality and magnetic presence honestly gave an aura of ownership. I love seeing that. When employees feel like they have a real stake in the company, it shows in the way they treat customers and make people feel welcome.

The handoff to our server was also very professional. It felt like, “You’re not in my hands anymore, but I’m passing you off to the best person to make sure the rest of your visit is great.”

Our server’s name was Theresa — a beautiful woman who was very well kept, neat, and just all around pleasant. Now I know that in today’s world complimenting someone’s looks can sometimes be frowned upon, but let’s be honest — there’s something about having your attractive food served by an attractive person! 😂

The menu at TRUAGO.

Starters

For starters we ordered:

• Grilled shrimp

• Shrimp scampi

• Oysters Rockefeller

All three were delicious.

They did tell me their Rockefeller oysters are normally served raw, and I’m not the biggest fan of raw oysters, so they cooked mine a little longer than their usual char. I really appreciated that accommodation and they came out wonderful.

Shrimp Scampi

Broiled Shrimp

Oysters Rockefeller

The French Onion Soup (the only real miss)

I was a little disappointed with the French onion soup.

French onion soup is my go-to. Whenever it’s on a menu, I want to try it.

The first bowl came out cold and the cheese was still sitting there in the same block it started as. It wasn’t crispy and didn’t stretch — which is honestly the best part of French onion soup.

They took it back to try again. When it came back, it was extremely hot, the crouton had soaked up almost all the broth, and the cheese was over-charred. It felt like going from one extreme to the other.

I couldn’t imagine a chef being in the kitchen at that moment because I personally don’t think a chef would have let that leave the kitchen. Maybe he stepped away for a moment — who knows.

The 1st French Onion Soup (cold)

The Redemption

Thankfully, the rest of the food easily redeemed the soup.

Apparently the chef returned. 😄

My husband (Shon) ordered a medium-well ribeye with blue cheese crust. It actually came out closer to medium, but we didn’t send it back because it was incredibly flavorful.

I had never tried steak with blue cheese before, but my tastebuds are definitely more expanded now. Sometimes we just have to open our minds and receive what the Lord has for us.

He also ordered Brussels sprouts, but I didn’t try them because — in my heart — no one cooks Brussels sprouts better than I do. I’ve been disappointed too many times eating them anywhere but my own kitchen! He tore them up though. There were no complaints.

Ribeye steak with blue cheese crust and loaded baked potato.

Brussels sprouts with caramelized onions and bacon.

The Dish I Really Came For

I originally came for the King Crab legs that are still listed on the menu. Unfortunately, according to a regular customer, they haven’t actually had them in the kitchen for at least a year.

That’s a tough mental blow when you’ve been thinking about a dish for months, walk in ready to order it, and then find out it’s been discontinued — not just temporarily out, but gone.

Hopefully management updates the menu soon so that doesn’t keep happening to customers.

What I Ordered Instead

I ended up ordering the crab-stuffed flounder, drizzled with lobster cream sauce.

Let me just say… imagine me putting my fingers to my lips and making the chef’s kiss sound. That dish was excellent. Cooked perfectly.

We also added an 8 oz South African lobster tail.

It was decent, but honestly not worth the $55 price tag per tail. Not because of the size — but because the flavor was a little dull and the texture was slightly dry.

Crab stuffed flounder with lobster cream sauce…. You can actually see the burnt soup in the background (2nd round of soup) 😔

South African lobster tail.

Overall Experience

Despite a few hit-or-miss items, I would definitely go back and try other things that looked interesting on the menu.

The customer service alone is enough reason for another visit.

The atmosphere, drinks, and staff were all great. There were a few bumps along the way, but nothing that makes me want to give up on the place. I’m actually encouraged to come back and see what else they offer.

Our total bill came to $280 before tip, but our waitress did such a great job that tipping was honestly the least stressful part of the night.

My Final Thoughts

Customer service can make or break a restaurant experience. TRUAGO’s staff made us feel welcome from the moment we walked in, and that goes a long way.

I’ll definitely be back.

Quick Rating

Food: 7.5/10
Service: 10/10
Atmosphere: 9/10
Value: 7/10

Would I return? Yes.

Comfort Keto

Are you a serial dieter? Can’t stay on task even if your life depended on it? Let me tell y’all the back story but first let me say DIETS SUCK!!

Let’s be clear… I eat A LOT lol I’m not called “Foody” for nothing. Sometimes I have to take some time to eat in a way that I can lose weight instead of gain. I’m a little conceited so maintaining somewhat of a figure is a must. In addition to that the older we get, the harder it is for us to stay physically fit. Imagine my excitement when I discovered the Keto Diet. Let me tell you how.

A couple of years ago about 2020, beginning of COVID pandemic when everyone was sitting at home eating their best life; my husband and I were trying to figure out how to lose a large amount of pounds and the quickest way to accomplish that. I looked up Medical Weight Loss. That song was stuck in my head, y’all know it, “Medical Weight Loss, the shape of things to coooome.” If the song is so catchy the diet must be good as well right. We went in there and spent about $800 to get started. The plan was for him to sign up and for me to just follow the diet with him. They gave us all kinds of boxed food, powdered drinks, powdered everything. I wish I could describe this mess. We did the 3 day detox which was nuts but I did lose about 9lbs. By the beginning of the 3rd day my head was on total fire. This was the first time I ever experienced a migraine headache. I was dying a slow death, this was not about to be my life.

This has to be the last resort and you must be ready to give up your life for this. Lots of money will be lost on this if you quit or change your mind about this decision.

$800 bucks and 2 weeks later the Medical Weight Loss Diet was over. Honestly we didn’t have the mindset for it. I’m sure it works for some people, I mean, it has been around for a long time, but for us this wasn’t it at all. We LOVE food and absolutely LOVE FLAVOR, that’s it that’s all.

While I was suffering with the Medical Weight Loss plan, I was in contact with a friend at work who told me about Keto. Let me be clear… I can’t call this a diet because the food really tastes delicious. The concept is to lose the carbs but still eat good. You need to get more calories from protein and fat and less from carbohydrates by cutting back most on the carbs that are easy to digest, like sugar, soda, pastries, and white bread.

The hardest thing for me to let go of when I’m “KETOing” is rice. Rice is one of my favorite carbs but if you can be lucky enough to find the right person to prepare your Keto meals, eating like this will be a piece of cake… LITERALLY and this is what I really want to tell you about.

I found a great way to Keto. At first I was trying to make my own food but ideas get slim and that’s another way you can lose your focus with dieting. The food gets boring and you’re right back to square one, eating the wrong thing and falling off track. In addition to that and when you think about it, how much money do you spend on food when you’re in the process of “dieting?” Food has become extremely expensive and the more healthy you try to eat the more you spend. Comfort Keto is a Keto food preparer who also does meal planning for a very reasonable price. They have dessert and beverages as well and the Keto Chef is absolutely AMAZING. I’m calling her a Chef because the food tastes so good you wouldn’t even think you were dieting at all. My favorite on the menu is the cabbage and sausage dish. Most of us love cabbage so eating it like this, dieting or not, is the standard for my home now. There’s even a little bacon in it OMG it’s delicious.

KETO Cabbage

This Keto Chef has many clients but if you’re serious about losing the pounds and she accepts you as a new client then I promise with a little seriousness the weight will be lost by just eating these delicious meals and sticking to the plan.

Let me add, this is not me advertising for Comfort Keto, this lady be BOOKED so she really don’t need my help. I’m just helping the person who’s reading this and is serious about losing weight but still enjoys the comfort of food (pun intended). I’m talking to you as a person who loves food and I’m telling you, if necessary, I absolutely could eat this way as a lifestyle.

Here is the link to Comfort Keto Face Book group https://www.facebook.com/groups/467840723969701/media

If you are on a weight loss journey, I’m wishing you luck and passing on a tool to reach your goals. Good luck!

Shepherd’s Pie

When I was young my grandmother use to make this delicious dish called Shepherd’s Pie. I actually thought she made that name up until just recently. My granny was a really good cook. Probably not as good as my grandpa was but she was definitely second runner up lol.

Back then everything was made from scratch. I mean unless you count those Focus Hope mashed potato flakes but those were terrible. We really had to be on hard times to use those but just the fact that I can tell you they were terrible lets you know we definitely were on hard times some of the time.

These days times are different and Focus Hope is not the only one pushing easy. You can find quick and easy ways to cook for your family on every shelf in the grocery store, and surprisingly everything isn’t nasty. Technology really has changed the game in 2022 vs the 1980’s and 90’s.

Roasted Garlic/ Butter & Herb mashed potatoes

Idahoan changed the game with these potatoes. If you add milk and butter to these, they taste just like you been peeling real potatoes for an hour with a potato peeler. In addition to that you can make them as creamy or as THICK as you want them to be and you can choose from a variety of flavors.

Shepherds Pie filling: White Onion, Green Onion, Shallots, Green Bell Pepper, Ground Beef, Mixed Vegetables, Gravy

When my grandmother made this dish she made hers with canned corn and canned cream style corn. She layered it putting the meat flat on the bottom then adding corn on top, then potatoes on top of that. Don’t ask me how she did that cause I have no idea and although it was absolutly delicious to me back then, I cannot stomach even the idea of cream style corn now so I changed that method and used this one. I cooked my ground beef and frozen mixed veggies separately then combined them with beef gravy.

My Granny’s was definitely good but this way is a game changer and you get green veggies as a bonus. Mixing it together like this adds plenty of flavor throughout the mixture.

The finished product should look like somewhat like this. I only put cheese on top of half of mine because I have family members who are not cheese fans but others who are. Cheese on top of the whole pie looks just as beautiful or no cheese at all!

My granny had to feed A LOT of kids and none of them were her own. She cared for everyones kids. I always had plenty of cousins around me at any given time and this dish was a favorite. She would make it in one of those big black roaster pans and it feed us all. I will never forget the love she showed us all. Home cooked meals, making sure we had clothes on our backs, pep talks, hugs, and kisses. Some of us wouldn’t have gotten the love and support we needed if it wasn’t for her. My granny worked doubles almost every day to support us. She never complaind about raising us but her house had better been cleaned up when she got home from work or else lol. I want to remember everything she ever did for me along with the best thing anyone has ever done for me LOL making me help her cook. I was her “fat trimmer.” I hear its flavorful but I can’t stand fat to this day. I hate fat, I want it off every meat I cook. As she says it, I was also “the Last of the Mohicans.” I wasn’t actually though. After I left home for the military, she raised a whole new generation of kids. This is one woman who has lived a full life and this Shepherds Pie is a family dish that you can’t make without LOVE!!

My Granny Orian Pearl Hughs

All in all, I think my grandmother is proud of me. I actually made her a pie and she said its was delicious and my granny “don’t lie” LOL If you know you know!

Watch the video for recipe and step by step intructions. Hope you guys enjoy as much as I do! Like, Subscribe, and Share!

BJ’s Restaurant & Brewhouse

First let me say…. I tried it y’all, I tried it TWICE!

BJ’s Restaurant & Brewhouse 23002 Eureka Rd, Taylor, MI 48180

Scene: I’m in Florida on a modeling opportunity for my kid. My moms calling us telling us how much she misses us and wants to take us out to this fabulous place called BJ’s. She said, “the food is so good, you are going to love it!” We were literally gone for 8 days and each day we talked to her she’s going on and on about BJ’s. Now you guys don’t know my mom, I’m sure you will hear about her often on this journey of mine but if you did know her now, you would know that she is an extremely picky eater AND she’s the Queen of Pork at the same damn time! This lady absolutely loves pork right down to the gutter of canned spam LOL. Anyway, we weren't home a whole day and she decided she’s “taking us to dinner.” I definitely don’t have to choose where we go if it’s FREE. AJ Foody LOVES FREE FOOD but please, I’d also appreciate if it tastes good; PLEASE and THANK YOU!

I wish I could say this place is amazing. The customer service was actually pretty good. It has to be because that’s the only way the wait staff is going to make any money at all. If employee income was based on food quality or management standards the staff would be homeless.

On the first visit with my mom I ordered the Enlightened Cherry Chipotle Glazed Salmon. My food came out room temperature and my silverware came out dirty. As a matter of fact there were 5 of us at the dinner table and ALL the silverware was dirty. This was extremely disappointing because food gets colder by the second and mine was already lukewarm when it came out. The waitress tried twice to get us clean silverware which she failed miserably at so she decided plastic ware was the best move, I was super hungry so I decided to use the flimsy supplies.

Enlightened Cherry Chipotle Glazed Salmon

If salmon is on a menu chances are I’m going to try it, especially if it has some sort of sweet glaze on it and that’s exactly what JB’s offered. Whenever I try something new I always make sure there are ingredients in it I like to help familiarize my palate and get it accustomed to new flavors. I ordered this dish exactly the way it came. I didn’t make any substitutes. I love asparagus and spinach so I was completely turned off by how over cooked it was. I absolutely hate mushy vegetables, asparagus should have a tender crunch to it not melt in your mouth. The couscous was new to me but the texture is like tiny pasta balls. It was heavy and seemed to be over cooked as well. Imagine eating heavy mushy pasta balls and mushy asparagus with a flimsy plastic fork… The salmon fillet was actually not that bad. I probably would have enjoyed it if it wasn’t covered in a chilled glaze.

Double Bone-In Pork Chop

My mom and my daughter got this pork chop. They actually said the pork chop was “decent” but the broccoli was dry like it belonged on a salad and the mashed potatoes were cold. This plate reminded me of a display plate in a hospital cafeteria. It sits there all day to showcase what the lunch of the day is. What a disappointment!

Enlightened Cherry Chipotle Glazed Salmon x2

This is the second visit to BJ’s… I came back with my sister who was visiting from Georgia. I figured I’d give it a second shot. My sister ordered the salmon this time. She doesn’t like asparagus or tomatoes so she basically ordered it plain and it still came out looking a hot mess. Presentation is everything when it comes to dining even if the establishment is not considered five star. They brought out this raggedy burnt salmon fillet. Notice how the edges are burnt crispy so imagine what the bottom tastes like. The spinach is all caked together instead of being mixed throughout the couscous. This plate does not look appealing at all. Needless to say, if you go to a restaurant not once but twice and both times the the experience is less than that of your favorite food truck, just give up, that place is not for you!

Let’s recap: BJ’s Restaurant & Brewhouse… Cold food, overcooked food, burnt food, dirty silverware, irritation, thumbs down.

Message to the establishment: Dear BJ’s, I can see how your atmosphere could draw in patrons. This could very well be someone’s favorite hangout spot. That is why you owe it to your customers to give them an experience they can rave about to their friends. In an age where people take pictures of their food before they eat it and social media is the driving force of influence, temperature, taste, texture, and presentation means a lot. PLEASE DO BETTER!

When It’s Chili in April

I wasn’t doing anything so I decided to change the game with some Chili ingredients I had spinning around in my head. I could literally taste the flavor of this chili in my mind.

With a family of 5 sometimes I have to do things quick and easy. Chili is a fan favorite for my eldest daughter but we don’t usually cook it once the spring comes. Today was just unusually cold so I figured, hey, why not.

In order to do things quick and easy sometimes we have to sacrifice “fresh”, that just is what it is… When you got a husband, two kids, a mother living with you, a full time job, a podcast, and a blog to keep up with all at the same time we all can’t grow the beans, pick the beans, soak the beans, then cook them for two or three hours before we eat the beans. Tell me if you feel me here.

I used Bush’s mixed chili beans, I love Bush’s. If I have to eat any bean out of a can those are them! I used the Wolf Brand chili with no beans because its pretty thick and it tastes way better than the more popular Hormel brand. The grocery store was out of chili sticks and I really felt like I could thicken my chili better this way. Needless to say, who needs a chili stick ever again. I’ve definitely found the key to hearty chili without using a chili stick and adding much more flavor. McCormick is a good brand of chili mix but I have used the Meijer store brand as well. I can’t say the chili mix brand matters but what does matter is the ingredients YOU bring to the table… “What do I mean” you say,

Ground Round and Steak Bites, browned and drained.

2 key ingredients Green Bell Pepper & White Onion

Just look at the detail. I took this picture and could see clearly this pot of chili was about to be BUSSIN BUSSIN! I also used a can of Petite Diced Tomatoes

Once I added my Chili seasoning packs and Wolf Brand NO BEAN Chili, I mixed it all up and added some water to the pot to give it some moisture. Keep in mind chili is NOT soup. You can see the detail inside the pot! I don’t think we’re having leftovers…

Don’t forget your favorite chili toppings. I use RITZ crackers, shredded cheese, and sour cream. The Meijer Brand is as good as any brand, tap in if you agree!

Let me just tell you. My mom is one of the pickiest eaters you will ever meet. She said this was the “best chili she’s had,” since she’s ever had chili!

I USED: 3lbs Ground Round, Stripped Steak cut into bites, 1 whole Green Bell Pepper, 1 whole big White Onion (doesn’t matter the size, put it all in there), 2 cans Bush’s 15oz Mixed Chili Beans, 2 cans of 15oz Wolf Brand Chili, 28oz Meijer Brand Diced Petite Tomatoes, 2 Chili seasoning packs.

ADDED SEASONINGS: Accent, Dash Original, Lemon Pepper, Montreal Steak Seasoning (season to taste)

I wish I could tell y’all how many cups of water I used but I honestly just poured it in there there until the Chili was the consistency I wanted it to be. Couldn’t have been more than two cups. You definitely don’t want your chili to be soupy. Chili’s sole purpose is to warm your bones with flavor not broth.

TIPS

*Soak steak in buttermilk before cooking for about 10 mins for a more tender bite. Rinse, season to taste, brown separately.

*Bring your chili to a boil then turn it to a medium low and let it slow cook for an hour while you have a glass of wine and regroup from your day.

If you like this blog don’t forget to leave a comment letting me know what you think. Also, follow AJ Foody on Facebook, Instagram, and Twitter! Thank you for following. See you next time FOODIES!

Wet Finger

Many names were contemplated before we came up with this one. It was after the second drink that we figured out we had the right name for this drink that is sure to get you in the mood.

After last weeks drink “Pakee’s Whiskey Punch, I felt like I needed to step my buzz game up a little so everyone would know I’m not a weakling lol. I mean don’t get me wrong, Pakee’s Whiskey Punch is very tasty and it will get you right if you drink enough of them but this Wet Finger is delicious and sure to put you in the zone.

If you like Carmel this drink is for you and if you like a good buzz, baby this a beast!

Wet Finger Ingredients

I laid in bed for two nights, I laid there and decided that not only did I want to make a AJ Foody original tasty drink. I wanted to get y’all drunk too lol. Some people are so afraid to step outside of their own little box and explore the possibilities. On the 3rd day I rose… My mind wouldn’t mix the drink for me so I went to the neighborhood liquor store and stood in front of a library of alcohol. My eyes were scanning the shelves so intensely you would have thought I was looking for the perfect Donald Goines novel (my favorite author). This drink is as deep as him.

First you’re going to need some Bourbon Whiskey! Whiskey is a staple in our house so Bourbon Whiskey is not a huge stretch for us. It definitely has a little more in depth flavor than Crown Royal but the 94 PROOF makes the risk worth taking. You can use a Bourbon of your choice but my house favorite is Elijah Craig. It’s very smooth and considerate to your throat.

2 shots Bourbon

1.5 shots Buttershots schnaps

Caramel drizzle

Lemon juice

Stir over ice in a cocktail shaker until Caramel is dissolved then pour the whole drink out into your rocks glass. Top with Ginger Beer and drink it. Make another one to serve… Ladies and gentlemen, if your mate is home with you drinking these you can thank me later.

Chef Greg’s Soul “N” THE WALL

It hasn’t been that long since I moved out of Detroit. City life was becoming too much for me but who knew that almost as soon as I got out something yummy would come to my attention to draw me back in!

Let me roll my sleeves up for this one y’all and let me be clear. You’re not going to find too many places in rural areas that will satisfy your urban palate so please beware of that before you give up your city life only to find that you still have to drive 45 minutes away to get the “Foody Fix” you need.

It’s a Friday night and I’m laying around thinking about what I always think about, FOOD… The husband tells me about a news segment he watched about this guy named Chef Greg and how there’s a sandwich Chef Greg makes that’s kinda like a Sloppy Joe. He said he use to get it at some other place when he was in high school but the place went out of business and the only other person who could make this sandwich is, you guessed it, CHEF GREG! Ok, well at that point we decided to take a trip to the city to find out if this sandwich was anything like the one he had when he was a kid and I of course wanted to know if the hype was true.

Boogaloo Wonderland

Let me tell y’all, not only is the hype true but this ain’t your childhood Sloppy Joe I promise you! This sandwich is called Boogaloo Wonderland and the name is very fitting because as soon as I took the first bite I wanted to dance. OMG, have you ever tasted food so good a rhythm started to play in your head and you had to just rock to the beat? That’s what this Boogaloo Wonderland did to me.

Fist off, when I stepped up to the quaint little store front, my attention was immediately grabbed because of the eye catching art work and stepping inside definitely helped me see how this spot got it’s name. There was “soul” all over the joint. When I walked in the first person I met was Chef Greg’s son LOL he was looking at me trying to figure out what the heck I was doing there. I walked in taking pictures of course. I had a gut feeling I wasn’t going to be disappointed so I got right down to work. I told the husband “if this food is good I’m definitely going to write about it so I might as well get my pictures now”. I’m sorry Greg Jr. I already knew my food was gonna be bussin so, I wasn’t about to waist no time letting my food get cold to take photos LOL. Thanks for not kicking me out!

Store Front

Chef Greg’s Wall of Fame

This is not a sit down restaurant (although there might be whispers of expansion, I’ll let y’all know) so after ordering my food the only thing left to do was meet the magic maker himself. Now keep in mind I’m writing this AFTER I’ve actually eaten the food so when I say “magic maker” I mean this shit was MAGIC y’all (excuse my French). Greg Jr. introduced us to his dad while we were waiting on our food and I was pleasantly surprised how down to earth he was. You would think the secret sauce maker would be a little arrogant but he welcomed me and the husband with A++ customer service and even schooled us a little on nutrition and the art in cooking sides without meat sometimes. I was able to get a look at the menu as well. It’s very extensive, and now that I’ve tried what I came for I definitely want to try EVERYTHING else. Once our food was ready we had to say goodbye to Chef Greg but trust me, we could have talked to him for hours.

AJ Foody with Chef Greg and Greg Jr.

Chef Greg & Allee Willis, co-writer of the song Boogie Wonderland by R&B supergroup Earth, Wind and Fire.

Once we got our food we went back to the car and like I told y’all before the ride back home is 45 mins so thank God I had a driver cause I was READY TO EAT!

I opened that bag and the smell came rushing out filling the car up with absolute delight. You can’t eat this sandwich with your hands y’all, you will need a fork for sure. So I’m sitting there with my food in my lap and a plastic knife and fork in my hands throwing down. This sandwich is a game changer! The sauce was the most idiosyncratic sauce to go on meat that I’ve ever tasted in my life. The Boogaloo Wonderland sandwich is for the Grown and Sexy and that’s coming from a woman who’s sitting in a car eating out of her lap. I was not feeling like a kid because this is not “sloppy joe.” I did not need a napkin I was licking my fingers. I did not have any leftovers because I AM A FOODY!

This is the part where I ask my followers to trust my palate. Visit Chef Greg’s SOUL “N” THE WALL restaurant. Definitely try the Boogaloo, then come back and let me know what you think. Try other things off their extensive menu then come back and share that as well. This spot is a Diamond in the Rough you won’t want to miss!

Pakee’s Whiskey Punch

Since COVID happened it’s kinda hard to lower my anxiety enough to go to a bar and be comfortable; nevertheless, date night must go on. Now I’m not saying that you can’t have a good date unless you go to a bar but lets just face it, having a couple of drinks is a perfect way to wind down at the end of a hectic week so me and the husband decided to to name our kitchen Johnsons Bar & Grill on Saturday’s and feature a new drink every week. That being said, the drink of the week is an AJ Foody Original “Pakee’s Whiskey Punch”

Things you need: Whiskey, Lime Juice, Honey, Sugar, Lemon or Lime, Shaker, Martini Glass

So one night I was watching this western series on Paramount called 1883. I came in on the middle of this particular episode but something told me to keep watching. Anyway the mama went into this desert looking town and met a woman who was a storekeeper. The only thing in this store that stood out to the mama was when the store keeper asked her if she wanted some Whiskey Punch which was in a big glass dispenser type container on the counter. Of course the mama said YES (go figure), Next thing you know the husband comes looking for his wife well after dark only to find her pissy drunk in the back of the store with her new friend the storekeeper. I said to myself “I wonder what the hell was in that whiskey punch” and right then I decided to invent my own! Pakee’s Whiskey Punch (If you know you know).

I use Crown Royal regular or Crown Royal Black. These are personal favorites but any whiskey will do. Use what you like best. Also if you prefer a sweeter drink try lemonade instead of lime juice or a little of both. The honey also adds sweetness (so don’t over do it). The best way to use the honey for a flavorful drink is to mix equal parts of honey and hot water to turn it into a simple syrup (liquid sweetener).

Now I don’t know how drunk y’all like to get lol, I personally like refreshing tasting drinks. I like to taste more flavor than throat burning liquor, my husband on the other hand likes his drinks a little stronger like the storekeeper lady LOL. Don’t get it twisted though. A couple of these will have you PUNCHED!

*I use 2 oz of Whiskey in mine stronger drinks should use about 4. Don’t know how much that is, just use a shot glass. They are about 1oz so 2 to 4 shots of Whiskey

*Add 2 oz of lime juice and 1.5 oz of the honey simple syrup.

*Shake it up over ice, rub your lemon slice over the rim of your glass for a sugar rim and pour. Use the lemon slice for garnish on the glass and toss a cherry inside.

Slice your lemons like this and put a small slit in the middle of them so the slice holds on to the glass. I used a plate to put the sugar in but if you don’t want to waist dishes use a sheet of paper towel.

Finished product. Presentation is EVERYTHING!

Fried Green Tomatoes

This was my first time making Fried Green Tomatoes and I must say they turned out beautifully. This is a senior citizen favorite y’all. My mother loved these! She said they reminded her of her childhood when her mother use to make them. Well these right here ain’t yo typical “granny recipe.” I put my own spin on these and trust me your hands will get messy so WEAR SOME GLOVES!

I had already cooked 6 slices before I realized I forgot to take a picture; sadly, you guys don’t get to see how beautiful they were when they were whole. I put them on this paper towel to dry them because after you slice the tomato into these yummy slices, they should be as dry as possible before you batter them.

*Make medium size slices. The thicker ones are not as good.

So 1st I used 3 bowls, 1 to put the eggs in, 2 to put the flour in, and 3 to put the Italian style breadcrumbs in. All 3 bowls should be big enough to lay the tomato in it flat. I seasoned the flour with Sea Salt & Dash Original (addicted to Dash) I put it on almost everything. I wish I could give y’all exact measurements but I always use my Black Woman Super Powers to measure ingredients by eye. If you’re a woman who cooks you know what too much salt looks like and if you not, well just taste it as you go so it can fit your tastes. Beat about 4 eggs. I didn’t use all mine cause I only cooked 12 slices but I needed the tomato slice to be dipped in the egg so the extra was good.

Heat up some vegetable oil while coating your tomato slices.

Dip the slice in the egg, flour it on both sides, dip it back in the egg, then use the bread crumbs to cover both sides.

*I suggest you coat them all before starting to fry because they get done rather quickly. You might not have time to coat a 2nd batch while the 1st batch is frying, your hands will be a mess.

Deep fry or fry on both sides until golden brown, THEY WILL BE CRISPY

There should be 6 tomato slices on this picture but there was an immediate taste test as soon as they came out the skillet. I never tasted a Fried Green Tomato before this but I can imagine this is exactly what they should taste like. My husband only got 1. I got 2, and my mom ate the other 9 slices. She got down y’all. I will be making these for her now at least once a week! These are for you mom. I should name them Dutchess Fried Tomatoes!

The Beginning

Salmon Croquet mixture. Onion , green pepper, potato

Fried to a golden brown

Sometimes I cook in bulk. You can’t have just one of these.

Yum! This is my plate! White rice, mixed stir fried veggies, yummy golden Pillsbury biscuit, and the main thang… Salmon Croquet!

Salmon Croquet!

I got this recipe from my Patti Labelle Cook Book. First let me share the back story…..

Way back in the day, I mean way back when my husband was just my live in boyfriend and my two children weren’t even a thought. Way way back in my early 20’s when partying and eating out was the highlight of each evening, my now mother-n-law came over to our house to visit her son and somehow she got on the subject of this woman (who’ll remain nameless for the purposes of me not getting killed 😂) who never cooked or kept her home clean and how this woman’s man had to do everything. 🤔 My thoughts were 💭 is she warning me. Is she telling me I need to cook for her son, is she telling me I need to clean my house. Now I did know how to cook a little something from when I was growing up spending time in the kitchen with my grandmother but for this lady I needed to show out a little and let her know who she was dealing with. I called my mother the very next day and told her I needed a cook book. She showed up with La Belle Cuisine Cook Book.

I’d like to give all the credit to my grandma who did teach me a lot in the kitchen like how to trim the fat, strain the pasta, flour the chicken, make doughnuts out of biscuits and so much more but I can’t do that. I have to honestly say that it wasn’t until I got my first cookbook given to me by my mother that I picked up the passion for cooking. I suppose I owe a little credit to Patti too since her book made me want to cook everything SOUL. In a way I actually could dedicate this blog post to the four ladies who changed my life, my grandmother, my mother, my mother-in-law, and Patti Labelle.

I have to say this is the absolute best Salmon Croquettes I have ever tasted and I’ve had lots cause y’all know this is a “Black People’s” specialty! Try this one and tell me what you think. If you don’t have your own LaBelle Cuisine Cook book here’s the recipe:

1LB salmon fillet, 1 Large Russet or Idaho potato (peeled and diced), 1TBS milk, 1TBS butter, 1/2 cup chopped onion, 1/3 cup chopped green bell pepper, 1 Large egg lightly beaten, 1/2 cup dried bread crumbs, 1/2 cup vegetable oil.
FYI: Patti used 3/4 TSP seasoned salt and 1/2 TSP ground black pepper.

The recipe says you can use the canned salmon as well so that’s what I did, it’s easier. I personally used my Black Woman super powers and seasoned mine with Dash Original Blend and Pink Himalayan salt measured with my eyes 😂. The bread crumbs go last after the patty’s are made coat them with the bread crumbs then put them in the skillet and fry in vegetable oil.

19yrs…The Anniversary Flemings Steak House

Ok so my husband had been promising to take me out for a good steak for over a year. COVID-19 came and turned everyone’s world upside down. No one was goin NOWHERE. In fact it was so crazy, people went to Washington D.C. and stormed the capitol 🤦🏾‍♀️! It was definitely too nuts out there for us to be roaming the streets catching COVID or getting attacked. By August 2021 we had had enough. We were tired of being cooped up and I was particularly feeling like public displays of affection from my man was long overdue 🤷🏽‍♀️😂.

When I tell you this place was amazing I mean what I say. This is not a made up story…. We walked in the place and as soon as we walked in we were seated at our table and it was ready for the anniversary couple. There was confetti, a box of chocolates, and two complementary glasses of champagne complete with the most attentive waiter I ever met to pour it. Now don’t get me wrong I been to a few nice places so I know this is what should at least be the standard; but tell me, when was the last time you made reservations and came right in and your table was ready and waiting on you.

Let me start with this dessert, I need to get this off my chest… Chocolate Lava Cake. This cake came out warm and delicious. I mean, I could smell the chocolate being placed on the table. I imagined the way it tasted before actually tasting it and my imagination didn’t fail. This Lava Cake literally melts in your mouth. There’s molten chocolate in the center which I thought when I read the description, would be overwhelming; my concerns were immediately put to rest upon the first nibble. I think I’m going to have to go back for sure because I can’t remember the name of that cookie on the side, I neeeed to find out! The vanilla ice cream just set the whole thing off, it was the perfect combination of hot and cold, sweet and salty, hard and soft. This dessert ended the night sweetly.

Hold up, don’t do what I did and give this the side eye. This had me fooled for sure. My first thought was “I don’t really want to eat that, but my food addiction makes me try almost anything and boy was I wrong… Seared Pork Belly! OMG Jesus! I don’t know who’s idea it was to serve this pork belly on top of some cheese grits (NO WAIT, some goat cheese grits) but whoever came up with this deserves the MVP award for Most Talented Chef! This dish took real vision. The flavors exploded in my mouth. Excuse my language but it was de-fuckin-licious, glory to the highest praise. I think my new favorite meat is actual pigs belly now, especially if it can be made like this.

Now take a look at this… This steak is called the Prime Tomahawk! I wish you could hear my voice saying the name of this steak lol. This steak is big enough for two, maybe even three because you’re definitely taking some home with you when you leave. Don’t let the size fool you though, this steak was quantity and quality at the same time. I like my steak medium well and it came out tender and juicy, fantastically delicious. The Tomahawk was followed by Lobster Mac & Cheese, Roasted Asparagus, and Sautéed Shiitake & get this… Portobello Mushrooms MIXED. I’m definitely a lover of mushrooms so this made me excited.

My plate… The sides were a’la-cart so I was able to make my own plate with the perfect portions. There was enough left for me to take a little home for my kids to try. I use to always need to prove to them how good my food was because they had a hard time thinking something other than chicken nuggets could be as delicious as I say until they try the food too. Now they eat almost anything I eat. I think I’ve earned their trust now (wink)… and now my food bills are bigger smh.

My anniversary ended in the most spectacular way. You all are not going to believe this but we racked up an close to $300 bill that for sure was worth every penny but when the waitress came back with the bill she said a couple who had just left paid our bill for us already and our dinner was totally free. The Chef came out to meet us asking if we enjoyed our dinner and telling us that the couple who paid our dinner bill comes in often and selects random people to pay for their dinner. (These people like the food so much they come in and pay for other people to eat it!) We actually liked the food so much that for me it wasn’t enough for the Chef Erik to come greet me, I wanted to take a picture with him so I could remember the face who prepared this wonderful meal for us and pray that the universe keeps blessing this amazing culinary talent. It was a cherry on top of the pie when the Operating Partner, Kristi came out and greeted me as well. The customer service at Flemings Steak house is almost better than the food. This place is a “must return” for me just for the Pork Belly dish alone!

Cupcakes for Santa

Meet Melody… Melody absolutely LOVES SANTA. I look forward to going bankrupt every year for Christmas because this one has the most beautiful happy smile. She loves baking so Christmas Cupcakes for Santa is the perfect opportunity to bake. I’m almost sure she thinks if Santa loves the cupcakes her gifts will be better lol. Melody is 7yrs old and she has the biggest imagination I’ve ever encountered. She’s a BELIEVER in everything beautiful 🥰

Cupcakes on Christmas is important because “almost every kid bakes Santa cookies so we need to bake cupcakes so he’ll have something different when he gets to our house. He’s tired of cookies.”

Santa needs vanilla and chocolate. We keep it simple with the batter and just splurge a little on icing 😂 You can’t beat $1.70!

I’m a little old to be the mother of a 7yr old. I mean honestly most of the people I know were teen moms. I actually have the youngest kid of all my circle and I’m close to being the oldest 😆. At the end of the day I try my hardest to run and play but at my age cooking together is safer than doing dance routines and flips with a 7yr old. These are the moments your kids will remember forever.

Simple and easy is always good on Christmas Eve especially if you do what we do and wait to wrap all the gifts while drinking cognac trying to forget how much money was spent for Santa to end up getting all the credit. We were smart this time though. We said the wrapped gifts were from us while Santa’s gifts just get left under the tree unwrapped. Of course our gifts were better! Thanks for the Frisby Santa! At any rate the best part about Christmas, bankrupt or not, is when the kids wake up excited and I get to nurse my hangover on the couch while watching them open their presents from mommy and daddy, NOT SANTA!

Gotta have frosting!

This kind of excitement is EVERYTHING!

Message for Santa

Crab Leg Christmas

King of the Sea

Who else is tired of having Thanksgiving food for Christmas?

OK, so a traditional “Black Folks” Christmas dinner is usually the same thing they had on Thanksgiving, cornbread dressing, candied yams, collard greens, potato salad. Maybe the protein is different, ham, roast, cornish hens instead of a big 25lb turkey, and all the fixins of a down home meal.

I just can’t do it. After 3 days I don’t want to see that food again for at least 8 weeks. Not because it’s not delicious but lets face it, if you cooked it right it took you three days to prep it and another three days to cook it all and get it on your dinner table on time to be hot a delicious for your friends and family. By Christmas enough is enough.

Brussel Sprouts with White Onion & Shiitake Mushroom

By now you probably know that I looooove mushroom. I will add them to absolutely anything and onion is not far behind making EVERYTHING taste better. I can’t say I’m the biggest fan of Brussel Sprouts but I like them when I cook them myself lol (toot toot). Now if you cook these be sure to cut them in half so flavor can get on the inside of the sprout. Nothing is nastier then the unseasoned inside of a Brussel Sprout, that right there is an acquired taste and the first time you eat these if you don’t like them chances are you’ll never eat them again.

Please pair your King Crab Legs with a light yummy lemon flavored wine. I personally LOVE Lemon Moscato by Oliver. It’s light and delish. Plus if you just got drunk on Christmas Eve, you don’t need more than 6.8% alc. Sip slow, chill, and enjoy Christmas Dinner!