Start spreading the news.

I’m moving to San Fransisco/the Bay Area in August!!!

The place I’m living is getting more and more unsafe. I need to leave soon. And I have friends and loved ones in the Bay. But moving is very expensive. I can’t rely on my parents to help me out here. I’m going to come out to them in mid-July, and they may just disown me. So I need those first month expenses covered.

Everyone who donates will finally find out where I live, and what I look like.

If we reach the $1500 mark, I will post the recipe that made my girlfriend say that I beat out all the best restaurants in San Francisco that we had eaten at while I was there.

I’ll take suggestions for the $2000 mark, and the $3000 goal.

spread this as far around as you can please!

Emily <3


A different vision of comfort food.

For me, comfort food isn’t necessarily a food that you grew up with. It’s a meal that scratches all the right parts of your senses and triggers the right parts of your brain, that is simple and easy to make.

What it needs is mouthfeel, good taste, and for me, the right amounts of protein, simple carbohydrates, and fat. Not to mention an aroma that makes you hungry.

So, I made myself some comfort food for breakfast today (most people would call that meal lunch) that was just excellent. Lime baked salmon with buttered jasmine rice.

My parents bought me the salmon while they were in town. I Couldn’t afford it otherwise.

Lime Baked Salmon with Buttered Jasmine Rice



cookware needed:

Baking dish or hotel pan



cutting board

Pot with lid

stove top


1 side of salmon, approximately 1 inch (2.5 cm) thick at widest part. Make sure it fits in your pan.

(do not use expensive salmon for this, it is a waste of money)

Sea salt or Kosher salt. (I prefer Sea salt for this)

Enough limes to cover, sliced 1/8 in (0.3 cm) thick ( I used five)

Juice of half a lime

Cooking oil of your choice, preferably canola or light olive oil. (extra virgin is  a waste of money, and will break down causing bitterness, butter and margarine can burn)

2 cups dry jasmine rice

3 cups water

1 tablespoon unsalted butter


grease the pan with oil

salt the flat side of fish and place that side down in pan

Salt the curved side,

Place lime slices on top of fish to cover

Re salt

Heat the oven to 300°F (150°C) and boil the water with the butter in it

Place fish in oven, uncovered and cook for 30 min.

add rice to water, stir bring back to boil, cover and cut off the burner

Rice will be ready when fish comes out of the oven

fish should flake easily, cooked most of the way through.

remove lime slices cut  and serve hot with the rice.

If you like this recipe, or my blog, please consider donating

Red Soup-Vegan recipe

So, today y’all are gonna get a freebie. Imma give ya one of my recipes. It’s a soup I call “red soup” or if your fancy “potage rouge,” and it can be served hot or cold, though it tastes better hot. It’s also vegan, if you want to add meat you can, but I don’t have the money for meat. This recipe is my intellectual property, do not reprint without permission.

Red Soup (potage rouge)


  • 1 pound dried red beans
  • 2 small eggplants (aubergines), Rough chop
  • 3 large beefsteak tomatoes, cut into wedges
  • 1 bunch spring onions, ¼” slice
  • 1 carrot, peeled, fine chop
  • 3 red or orange scotch bonnet or Habanero peppers, superfine dice, seeds included
  • 2 12 oz Michelob Amber bock beers
  • 1 12 oz can Tomato paste
  • Salt to taste

Authors note: for sauteing use either canola or light olive oil. Do not use flavored oils or extra virgin olive oil as they break down under long cooking times or high heat and become bitter. Don’t use butter either, the flavor will clash with what we’re cooking. You can use bacon grease or pancetta, if you want, but that ain’t my style. If you have good non-stick pots, you will not need oil.


Soak beans for 2 days, changing the water after the first day. Depending on the quality of your beans, they may start to sprout, but probably won’t. Drain and rinse beans and set aside.

Over medium heat, saute onions for 1 minute.

Add carrots and eggplant. Saute for 2-3 minutes more.

Add tomatoes. Cook until enough liquid comes out of the vegetables to almost cover them.

Pour in beers and add peppers and beans.

Bring to a low boil. (Simmer)

Add tomato paste.

Bring back to a low boil. (Simmer)

Cook for at least 1 hour.

Test beans to see if they are tender, if not, continue cooking.

Once beans are tender, add salt to taste. Do not salt before this, if you do, your beans will be tough.

Offer fresh ground pepper at the table. Do not add pepper before hand, it will become bitter if you over cook it.

Serving suggestion:

Serve with the grain of your choice for a complete protein. I prefer sourdough bread or brown rice.