I recently partnered with Story Tale Podcast, a brand new show specializing in presenting audio versions of short stories from great authors. I met the narrator, KC Johnson, at a convention back in 2017, and I now find myself as the lucky author who is his inaugural episode. It’s both an honor and a privilege. […]
Free OnLine Audio Version of a QJA Military Sci-Fi Short Story Read More »
I got to eat roasted Brussels sprouts for the first time in a hotel in Dallas a couple years back, and realized that my horrific memories of boiled sprouts had kept me from enjoying something truly delicious. Not long after Dallas, I tried to make them at home. With a couple of mild successes, I
Roasted Brussels Sprouts Read More »
So far, I’ve only used this sauce on my Roasted Brussels Sprouts, but I plan on using it as a salad dressing, marinade, and as something to spruce up white rice. Ingredients 1/2 to 1/2 cup balsamic vinegar 1/8 – 1/4 cup honey NOTE: I recommend a date or fig-infused balsamic vinegar for sweeter sprouts,
Honey Balsamic Vinegar Sauce Read More »
This seasoning blend is pretty much my go-to spice when cooking a wide assortment of dishes and sides. I’ve used it on steak, chicken, eggs, Brussels sprouts, asparagus, cauliflower, fish, and a few other things. It’s virtually a zero-salt seasoning (and can be) that really brings out the flavor of foods of all kinds. I’m
Q’s Omega Seasoning Read More »
The Jamaican Oxtail Stew is a recipe I got off of the Internet and then modified to suit my own purposes. I prepared it with my Jamaican Coconut Rice, and it was marinated in the Jamaican Green Sauce. This dish serves 4-5 people, and was a real favorite, with some of it going home in
Jamaican Oxtail Stew Read More »
This is a sweet rice dish that goes well with spicier and hotter stews or meats. In this case, it was originally prepared in conjunction with my Jamaican Oxtail Stew. Ingredients 2 Tbsp vegetable oil 1 small onion, chopped 1 whole head garlic 2 cups long-grain rice 1 teaspoon sea salt 1 tablespoon grated fresh
Jamaican Coconut Rice Read More »
If you can turn on a stove, open a can and stir a pot you can make this soup. I swear. It makes a TON and it keeps in the freezer forever. I love this one because it’s really easy to make, doesn’t cost much, and goes a long way for the money. Also, this
Southwest Chili-Soup Read More »
I love wings. I don’t think I ever met a non-vegetarian who didn’t at least like them. If you want to make some killer wings and do it the easy way, here’s a pretty simple recipe. It uses a number of sauces and condiments, in small quantities, all of which I generally keep in the
Killer Gourmet Wings Read More »
