M.I.L.F.’S beware… Grandma’s Got Some Sauce

My mom is far too young for me to accept that she’s a Grandma. I mean she’s only 23 years older than me. I couldn’t even fathom being a mother in 10 years much less a Grandma in 23! Whatever, she’s got sauce in more ways than one and she aint your average granny! She sent me this recipe and here’s what she had to say about it:

“Peter, our neighbor, had the honor of trying this creation first. Rightfully so as it was his tree that provided the peaches! I think he liked it, because he asked for the recipe.
My mother taught me to use what you have, which is exactly what I did. Tomatoes & peppers from the garden, peaches from the neighbor, clementines bought in season and quite a few spices that I keep in stock.

❤ Mom”

Though I have yet to try it… I don’t ever mess around with my mom and her spices. Last time she made a curry powder that our Indian neighbors were blown away by. She’s also bottled and shared an Herbs De Province and a Tex-Mex (that’s right, Texas stays in the blood baby) blend that kept people asking for more. I guess it’s kinda something you have to do when you’re married to someone who stares ghost peppers in the eyes and makes them cry.

What I love most about this recipe without having the privilege to try it is the emphasis of locally grown and sustainable foods. –One thing I have to sacrifice living in an apartment is the homemade garden my parents built. Nothing says summer like going out to pick bushels of tomatoes and jalapeños and getting giddy because I know some fresh pico is on the way!- Also, I LOVE how  she used agave nectar instead of sugar. Agave is real sugar as opposed to refined table sugar. It’s low on the glycemic index which makes it ideal for those with diabetes.

Intrigued? Here you go! You’re welcome.

Hot Grandma’s Island Spice
1 ½ cup red onion
5 cherry peppers
3 jalapeños
1 Thai chili
1 Tbs coconut oil
1/3 cup dried mangos
1 inch of ginger
6 peaches
6 large tomatoes
1 small clementine sliced small with peel
1 stick cinammon
7 whole cloves
½ cup raw apple cider
1 cardamom seed
½ vanilla bean
1/6 tsp allspice
1 Tbsp Agave nectar
3 bay leaves

Start by:

-Blanching peaches:This loosens their skin and makes them super easy to peel. To do so, put the peaches in the boiling water, making sure they are entirely submerged. Blanch them for 40 seconds. If peaches are slightly under-ripe, allow them to remain in the hot water a little longer—up to a full minute—to loosen their peel, it will also improve their flavor.  This doesn’t always work, but I do like the flavor the peaches have after blanching.

-Blanching Tomatoes: Using tongs or slotted spoon, place tomatoes, a few at a time, into rapidly boiling water. Let tomatoes boil for about 15 to 25 seconds. Skins should just begin to split around the cored area, but take care not to cook the tomatoes.  I take the seeds out of cherry tomatoes because they are like grains.


-When this is done set the tomatoes & peaches in an ice bath for about 5-10 minutes and then peel.

-In a dry pot, melt your coconut oil on medium high heat; Chop your onions, peppers, and sauté until onions are translucent. Add all your spices, when you can smell the spices release their oils, add fruit & tomatoes- everything will start to become liquidy!


-Simmer for as long as you like. I simmered mine for 3 hours, but you only need to simmer for an hour.

-Take out the Bay Leaf, Cinnamon stick, Orange peel and cardamom seed.

-Carefully ladle cooled sauce into the blender. I use a spice blender. You may need to do this step a couple of times as you fill up a Pitcher.


Pour into your favorite bottles!


I think all that’s missing is a cute label!

Stay spicy. Stay fresh. Stay tuned.


Taco Tango

Hello all!

It’s been a while since I posted. I’m really starting to understand what it’s like working and going to school while managing a home and expressing my passion. Phew! Even typing that was a lot. Anyways, this post is gonna dive a little deeper into the dishes of Folly Beach!Image

Taco Boy mixes good eats with great treats. This place is vibrant, edgy, and tasteful all at the same time. Their tacos range from southwest seared tuna to portobello mushroom. Pictured above is their Fried Chicken and Carne Asada tacos. Jake insisted I got a Fried Chicken because he wouldn’t be able to share and we all know not to mess with a man and his food! Taking his advice I ordered one along with a Carne Asada because I wanted to give Texas a run for their money.

 I was born in Texas and though I didn’t live there long I think they put a little jalapeño juice in my moms epidural because jalapeños taste like cherries to me now. I can take the heat but heat is nothing unless it has good flavor. Their Carne Asada is served with “Mexican spice-marinated” grilled flank stake and a green chile sauce.

When the food was brought out in a metal pan and the tacos twisted in aluminum foil I pictured myself outside a food truck. The informal presentation allowed me to appreciate the taste rather than aesthetics. And then it happened… first bite.

The steak was tender and the juices oozed out of my mouth (maybe a little too much as I felt a dribble down my chin). Served with a warm four tortilla the flank steak was paired well with salsa cruda. The crispness of the red onion atop the tender meat allowed for the perfect texture combination. Then came the infamous… the noteworthy… the dreamed about…. FRIED CHICKEN TACO.

The masterpiece begins with a season breaded chicken tender cutlet. It is lightly fried and served beneath marinated carrots and red cabbage. The icing on this taco was a jalapeño cilantro mayonnaise paired with a chipotle barbecue sauce. If you could imagine driving to grandmas out in the country but she was hispanic. It’s traditional southern comfort with a spicy flare. Its yin and yang. Its salt and pepper. Its perfect.

Taco Boy brought me comfort and it warmed my insides. With a motto like “Skip Siesta, Let’s Fiesta” you know you’re in good company and surrounded by great laughs. For more about what they’re messin with click the picture above.

Later, after feeling in a food truck mood, a food truck popped up! Imagine that! This joint was definitely tight and got you feeling right… hehe. With the vibrant colors, it juiced up a rainbow of nutrition. Alas, my vegetable fruit sanctuary. Ladies and gentlemen, I present to you, Juice Joint.
ImageMaybe this wasn’t what you pictured. Maybe it was. Either way, this place is a moving masterpiece. This place was created by two people who shared an equally strong passion. As stated in their bio after starting their business in 2012, they wanted to accomplish other things:

“Mike and Wendy are founding members of the Green Heart Project, which pairs local volunteers with elementary students, teaching the values of hard work and success through establishing urban gardens.  In the future we hope to further support this cause by utilizing the organic produce grown by these children.

The Juice Joint believes by forging relationships with local Lowcountry farmers and growers, we can find the most delicious and fresh ingredients while helping to support the Shop Localinitiative.”

Needless to say, these guys are pretty sweet! No pun intended;) They’re wholesome and free spirited. Rock on out and check ’em out by clicking the picture above!