We love the BVI and have chartered a Yacht and a Catamaran. The first time we were on the Yacht there was a captain and both my husband and I were not a fan of the food that was prepared. Therefore, the next time we decided to do it again I was the Chef. We had an amazing captain and I learned a lot about what do cook and what not to cook.
It all started when I met Teal Pfeifer from Sons and Daughter Farm and Winery. Her and David are two of the most amazing people I can call my friends. I am thrilled to be working with them again and this time on their farm and winery for an amazing charity! She briefly told me at Place of Hope.
Place of Hope is a unique faith-based, state-licensed children’s organization providing family-style foster care (emergency and long-term); family outreach and intervention; maternity care; safety for victims of domestic minor sex trafficking; transitional housing and support services; foster care recruitment and support; hope and healing opportunities for children and families who have been traumatized by abuse and neglect throughout our region.
I love zucchini and during the summer there is an abundance this fresh vegetable. You can find them in different sizes. I like mine in a medium size and a darker green yet firm. I have noticed the smaller zucchini are sweeter in flavor and the super large ones do tend to taste bitter.
Zucchini can be consumed raw or cooked and there are so many ways to enjoy and I will share my recipes with you for anytime!
I get a lot of questions regarding grilling eggplant. I can relate to grilling any vegetables. You buy the perfect eggplant and when you grill it part of it burns and gets crispy which was not the plan then you get discouraged. Especially when you want it for a vegetable salad or that perfect recipe you wanted to try for company. Here are my tips to ensure your eggplant will grill perfect every time!