Banana Oatmeal


Banana Oatmeal

Original Recipe

By James Bellows

2 cups Plain Oatmeal
3 cups Water
2/3 cups Brown Sugar
2/3 cups Maple Syrup
two Sliced Bananas

Add Oatmeal, brown sugar and maple syrup to the water and bring to a boil. When it is boiling turn it down to a simmer and slice the bananas into it. Cook until bananas “dissolve” and the texture is creamy and somewhat thick.

Serves 4

I am not usually an oatmeal fan, but this is absolutely delicious. It has a taste similar to banana bread. It comes out really sweet, so you can experiment with the amount of sugar and syrup for your own tastes, but be sure to compensate less syrup with a little more liquid of another kind for the texture.

BBQ Quesadilla?

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The other night at Carrows, I tried Quesadilla dipped in barbecue sauce. I didn’t expect much, but it was incredible! The quesadilla had onions in it, which were perfectly complimented by the bbq. I do highly recommend it.

Garlic Olive Linguine

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Original Recipe

Garlic Olive Linguine


1 cup Sliced Green Olives with Pimiento
2 oz Salted Butter
1 tbsp Olive Oil
5 cloves Minced Garlic
2 tsp Italian Seasoning
2 tsp Garlic Salt
1 lb Linguine
Parmesan Cheese

Heat Olive Oil in small sauce pan. Add Minced Garlic and Italian Seasoning. When Garlic is just starting to brown, add the Salted Butter. When butter is completely melted, add the Sliced Green Olives. Cook only for a short time, then set aside.

Boil water and add Linguine. Cook until al dente (mostly done, but not yet completely tender).

Add olive sauce to pasta, and grate Parmesan over the dish to taste.

* If you want a thicker sauce, a half tbsp of flour can be added. Take sauce off the heat, add flour, then place back over the heat, stirring constantly until desired consistency is reached.

Bacon and eggs


The Boy and I cooked bacon for the first time today. It was delicious. I was surprised though at just how much grease was produced while cooking. It was kind of disgusting. After we finished with the bacon, The Boy fried a couple of eggs in the inch of grease in the pan. Supposedly it was a success. I did not try it.

Gus the cat agreed that the bacon was yummy, but I was afraid of the amount of fat he would be consuming, so he got very little… despite all his begging.

Rosemary and Tomato Baked Salmon

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Original Recipe

Rosemary and Tomato Baked Salmon

Gluten Free

1 1/2 lb Salmon Fillet
2 cups Extra Virgin Olive Oil
*Optional* 1 cup Vegetable Oil
2 tbls Lemon Juice
2 tbls Rosemary
2 tbls Thyme
2 tbls Marjoram
3 cloves Garlic
Salt to taste
1 White Onion
2 Roma Tomatoes

Mix together 1 tbls each of the Rosemary, Thyme and Marjoram in the 2 cups of Extra Virgin Olive Oil (and the 1 cup vegetable oil if you want more substance you your marinade.) Pour the Marinade in a backing pan large enough for the Fillet. Cut the skin off the Fillet and put the Fillet( not the skin) in on top of the Marinade. Brush the Marinade over the Fillet until it is completely covered. Let sit for about two hours in the fridge, turning the Fillet over halfway through to make sure the Marinade soaks in evenly. Add the Lemon Juice part way through marinating. It doesn’t take a lot of Juice, if 2 tbls seems like too much, please use less. The lemon is not the prominent flavor you want in this dish.

Now, Preheat the oven to 400 degrees.

Mince the Garlic and White Onions, but keep them separate. Mix the garlic with the second tbls of Marjoram, Thyme and Rosemary and as much salt as desired. Garlic salt can easily be used in the place of the fresh garlic and salt, but I always prefer fresh. Dice the Roma Tomatoes and put them to the side with the Onions.

Take out the Fillet after it has marinated, and rub each side with the Garlic and Herb mixture. Make sure you get it in all the cracks and crevices, and that it is otherwise fairly even all over the Fillet. Cover the Fillet with the Minced Onions and Diced Tomatoes all the way to the edge of the pan.

Place the pan on the bottom rack, and cook for about 15 minutes. Cooking time can vary depending on the pan, and the thickness of the Fillets. When done, the Fillets should be light pink on the inside, and still tender. A good measure is ten minutes for every inch of thickness of the Fillet.

There shouldn’t be too much risk of cooking this Fillet until it is dry, considering it should be sitting in about an inch of oil, but still keep an eye on it as it cooks, because a dry fillet would not be so tasty in this dish.

This Fillet can be served with rice. The left over oils from the pan make excellent sauce for the rice too.

Happy Eating!

Update: Tastes excellent reheated in the microwave!


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Avocado and smoked salmon is definitely a win. The creamy of the avocado perfectly balances the salty of the lox. Definitely try it.

Afloat Sushi

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Last night we ate at Afloat Sushi, which is located at 87 East Colorado Blvd in Pasadena. This is the only sushi place I have been to where the sushi floats around in boats on water for you to take. Just like most of the conveyor belt sushi places you take whatever plates you want and the waitresses add up the price of your plates at the end of your meal. The prices are reasonable, and the sushi is great. They have all kinds of sushi and sashi to choose from, and if something does not get made, you can order it special from the chef. So far all of the chefs have been wonderful, good natured people who will joke around with you if you engage them in conversation.

I have found that the best night to attend is Friday. The wait can be long, but they have more chefs on duty than normal, and they mostly put out more of the really good sushi. This means more expensive plates, but it’s well worth it.

The atmosphere isn’t incredibly high class, but it is very friendly. They have table seating as well as the bar, but you don’t get nearly the same experience. What’s better than getting to arrive, sit, and eat right away? You can eat whatever you choose, and don’t have to wait for a waitress to bring it out. Last night one of the sushi boats was even decked out with a little pirate flag.

If you are in Pasadena, I highly recommend stopping at Afloat Sushi for your evening meal, you wont regret it.

Afloat Sushi

87 East Colorado Boulevard
Pasadena, CA 91105


how to eat uncooked meat

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The first time I had uncooked raw beef it kind of frightened me. That’s something that is supposed to make you sick right? I had always been told that it was dangerous. People eat rare steaks and burgers with no problem though right? What makes uncooked meats, such as rare steaks and sushi, safe to eat?

I have a feeling I’m not the only one with this question, especially counting how many sushi places have popped up all over the place.

There is always some risk to eating raw meat, wherever it comes from. If the meat has been stored at cool enough temperatures from the point it is dead though, and has been kept in sanitary conditions, your chances of getting sick are low.

I could find nothing anywhere that says what the FDA regulations when it comes to the consumption of raw meat. All I found were suggestions as to safe ways to prepare it. They have no jurisdiction over retail operations of restaurants(

The only documented danger I have found regarding raw beef is e. coli, and if the meat is from a reliable source and has been kept sanitary, and is fresh, the chances of it being contaminated are very low.

As for the sushi industry, the recommended method for ensureing the meat is safe is to freeze to -40F for a period of time long enough to kill any bacteria.

Moral of the story seems to be, if you are eating raw meat know where it is coming from.



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Note to self, when cooking vegetables, cook for at least a little while with a top on.