The good thing about this recipe is it calls for over ripened banana, you know the ones you'd usually toss out because they're all brown and spot covered. Utilizing this recipe, you'll have a nice tasty bread that you can eat in the morning when you have little time to cook, plus you'll no longer have to toss away more food which in turn makes you feel horrible every time you see one of those feed a starving child in a third world comercial. More …

A couple of words have already been written about the kitchen in a 160-seat restaurant we had a chance to work in for a week. Each of us was challenged in a different way; for some it was the prepping, for some the serving, for some the language and for me, it was definitely the amount of meat the kitchen was handling. From the very first day, I got the impression that the most of the dishes were meat-based. Later, the folks at the restaurant admitted to their soft spot for meat quite openly. The menu heavily relies on fish, ham and steaks, which, naturally, means a lot of pains had to be put to prepping the meat. More …

If you have ever had a feeling that all this vegetarian world is rather a jungle to you, now it is time to put an eye on all the different species, but without a magnifying glass, as this entry is intended for the utterly confused, which we all at some point of our lives are, so there is no reason to be ashamed of it. Changing it is another matter, and that is what this blog post aims at. More …