bigray60

Retired, do some catering every year, everything from 4 people sit down FEAST, to many disciplines of Oriental, Mediterranean, BBQ, Mex/TexMex, and a lot of old southern/Cajun/creole dishs. I am a little weak on American New England styles. I cure my own corned beef, no chemicals, bacon, ham, and my fav, FRESH still poppin out of the pot CRACKLINS, this is not like out of a sack, I serve these still snapplin, cracklin, and hot with a touch of Himalayan pink sea salt and some fresh ground pepper melange. Breakfast specialties, include Cast Iron Fritattas, Spinach, goat cheese, fresh mushroom, spices and egg omelets, and a raft of other breakfast specials. One of my favs is bowls and bowls of dif ingredients and baggies. You put what you want in the baggy and I make your custom omelet. Bragging, WELL, a little I think, but there is a lot to cook and I do most of it well. NO HAGGIS. LOL.