This recipe is a good example of the food I like to cook in my downtime. (It actually would make a nice dish on a lunch buffet for clients as well) I have been working diligently for the better part of this year finishing up my fat-loss course. It’s almost finished and I’m getting real itchy to start doing some more freelance Chef work. If you remember, the last gig I did was down in the Caribbean for three weeks in December (good times). Read the rest of this entry