Happy 4/20!

Besides our birthdays and anniversary, today one of our favorite days of the year! It’s also the perfect time to reveal some good news! #avaeats has been asked to be the official cannabis content curator for the colored palate!

“Imagine if food media was truly inclusive and diverse. Imagine if it told food stories told by people who’ve lived and breathed it. Imagine learning food culture, history, recipes and techniques directly from the source. Imagine American food media that reflected America. Imagine if everyone truly, had a seat at the table. Food media curated and created by people who look like and represent you: podcasts, documentaries, web series, cooking shows, art and events.”

I got this cookbook to get started on my own experimenting: Ganja Kitchen Revolution by Jessica Catalano.

Check out the colored palate here!

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Weed Week.

It’s Weed Week!

Our television will be stuck on Viceland until further notice.

I have some exciting news to share in honor of Weed Week: come back on 4/20!

Birthday Flashback: Nana G’s

Birthday Flashback: Nana G’s

img_0882On my birthday trip to Atlanta, we arrived during the *let-out and the only thing open was McDonalds to bring to the Airbnb with us. It was absolutely disgusting so we went just went to bed.

I obviously woke up hangry and went right to google maps to see what was nearby. Nana G’s Chicken & Waffles popped up and seemed to be a short drive away— and I’d never turn down fried chicken in the south.

We pulled up to the lot and saw one of their food trucks, and in the distance we spotted a little white storefront with wroth-iron bars and tagged windows. That had to be their brick-and-mortar shop.img_0577We walked into a quaint dining room, no bigger than our living room at home. It was our first time there so we really studied the menu and I observed the ambiance. There was a highlighted article in a magazine they were featured in at the counter.

We finally ordered two Papa G’s: strawberry-topped, Maplewood smoked bacon-infused Belgian waffles with two lightly seasoned chicken strips, drizzled with warm maple syrup and sprinkled with powdered sugar. I enjoyed the bites if bacon in the waffle and the chicken was insanely juicy. I personally would’ve preferred the syrup on the side—I eat a little slower and I favor a crispy waffle—but the hot sauce packet was a good call!

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While Chéo talked it up with one of the owners who’s coincidently a New Yorker, I couldn’t pass up the opportunity to tag the window—he was willing to move a fixture to make a big enough space for me, but I didn’t want to put him through the trouble and found a spot.

* in a nutshell, the let-out is when the clubs and bars close for the night and everyone mulls around trying to find the next move. The McDonald’s drive thru was packed!

#avaeats: Dirty Thirty!

#avaeats: Dirty Thirty!

img_2058This post is rather late, as February 3rd was almost a month ago, but I hit my Dirty Thirty! The big 3-0!

29 was rather insane but everything happened for a reason. I reminded people of my worth, made huge life decisions, leaped out of my comfort zone, strengthened friendships + made new ones and left the security blanket that is the Trini parent’s home. As I grow, I’m excited to see how #avaeats grows with me. I bought a rice cooker—the same one mom has. It was all in preparation for 30.

While my 29th birthday was lit, it wasn’t what it could’ve been— I didn’t surround myself with the right circle. Ché told me after my 29th I’ll never have to plan another birthday again.

 

 

 

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So 30. It was dirty! Ché planned a private cannabis-infused dinner by someone I admire, chef Jourdan Cha’Taun (and her poodle, Chalky.) I’m usually in awe when I watch Jourdan’s twitter videos of her medicated meals, so my excitement to actually taste them was through the roof!

Jourdan started the evening off with a blackberry bourbon lemonade. The tangerine juice ice cubes added a little more sweetness to the cocktail, which I appreciated. It was infused with rosemary and mixed so well that I had another.

img_2237Our first course winter salad with fried brussel sprouts, romain and medicated kale chips and citrus vinn. With very earthy flavors, eating the orange slices added a little kick I enjoyed, and I never thought I’d love kale chips so much!

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Next was shrimp scampi ravioli with medicated roasted red pepper marinara and homemade French bread.

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Then we had a sous vide ribeye marinated in a sativa red wine, Yukon Gold mashed potatoes and a baked lobster tail. I’m not a red wine drinker, but I definitely sipped a little with this course. I knew dessert was coming, so I made sure to save some room: the doggy bag queen has arrived!

Another cocktail was introduced, using ginger and fresh pear juice from juice mami Jourdan.

If you follow me on twitter, you know about the birthday cake debacle. Jourdan definitely made up for it with these mini s’mores cheesecakes with a medicated graham cracker coffee crust and brûlée bananas . I love roasted marshmallows!

I watched her plate and put the finishing touches on each course. Watching chefs plate is oddly soothing, yet gets my adrenaline pumping! I’m freakishly inquisitive in the kitchen so I’ll take any chance I can get at a front row seat.

You’re probably thinking that after five courses of medicated dishes, one might be too high to function. I won’t lie, I had to take a nap on her couch for a little bit before the fourth course, but drinking and other cannabis activists added to that, so I definitely wasn’t burnt out. Jourdan made sure to use an appropriate dosage for each dish to give us a well rounded and high evening. There wasn’t an overbearing taste of cannabis, like in some dishes I’ve had in the past, and the cannabis that you did taste enhance the flavor of the entire dish.

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We got a little care package at the end of the night: what was left of our fourth course, some ravioli and French bread from the second course, mini s’mores cheesecakes and bananas, what was left of the sativa red wine and a bottle of that pear-ginger juice.

img_2129Jourdan is an amazing chef and excellent host, from smudging the candles to the mint water to the flowers on the table. I couldn’t have asked for a more special birthday celebration.

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We got back to Greensboro that Monday with bags of leftovers from Atlanta. The way I was at home eating, I was a little buzzed until Thursday. Ever had a medicated French bread grilled cheese with prosciutto?

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Hello Greensboro!

I’m here and I’m settled(ish).

I’m not exactly used to being home all day; I’ve always had a job back in New York, so now I’m developing housewife tendencies and cooking any and everything my heart desires and belly craves. I’ve been here for a few weeks, so one can imagine the cravings I’ve documented so far.

I celebrated my birthday: dope post to come!

img_1967I need to start dinner before Chéo gets home from work. In the spirit of my cravings, I craved my favorite panini from Sergimmo so I had to satisfy it somehow: prosciutto, salami, mozzarella, baby spinach and fig jam on a ciabatta roll.

Made by Justy’s Valentine’s Day Special

img_2228Remember that amazing weed infused cake I got from sugar high for my potluck over the summer? Their baker and cake designer Justy reached out to me about sampling her (not infused) Valentine’s Day special—remembering how yummy my unicorn cake was, how could I turn her down?

The variety for the special is everything! Chocolate hazelnut, fruity pebble‘s, tie-dye unicorns: each cupcake was so moist and flavorful, anyone would love them as a Valentine’s Day gift! There are only a few days left, so jump on it now!

2018: So far, so good!

A lot has happened in 2018, and we’re only eleven days in.

#avaeats was presented with a few opportunities I’m really excited about. I’ll go into detail when it’s time to post.

I put in my two weeks’ notice at work and I’m moving to Greensboro! All I can say is that it’s time: I’ve been apart from Chéo for way too long and it’s time to really get our life started together. El Jefe is sad he’ll be losing me, but of course he’s happy I’m going! For as long as I’ve been working there, I’ve been traveling to Greensboro—even longer!

My mom is sad, but I’ll be back to visit so she’ll be fine. I’m hoping to talk her into letting me take daddy’s cookbooks to Greensboro with me.

Moving will give me some time to work on #avaeats. I’m interested and excited to see what I can do in the mental, physical and emotional state, personally, in Greensboro.

I still have some 2017 content to post when things slow down a bit. With tying up loose ends at work and packing at home, my time to create a quality post is a bit scarce—I wrote and posted my last post from an Uber going somewhere! Just give me a couple weeks!

In the meantime, here’s a video of me enjoying a cubano from Sophie’s after telling the office the news—gotta love that green sauce!