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I'm a martini girl all the way.

the drinks in the copper cup? I like those but I have a current love affair with cucumber cocktails. They do it for me big time :)

I had to edit something :)

sneak peek just for you :)

I love it nice n simple. lettuce tomato onion cheese and sometimes a pickle, sometimes not. I guess it's like everything in life...it all depends on the pickle ;)

Filming for my new series "Best Burger & Fries" yesterday at Dulcet by my house....they **** it with their traditional cheeseburger and steak fries w sea salt truffle & Parmesan its nice & simple, big prime beef burger with cheese, lettuce tomato red onion with homemade ketchup on the side...

lunch and dinner yesterday the ideal Bahamian lunch conch fritters and fried grouper that was swimming about 3 hours earlier! prepped to make fresh conch salad which is ceviche one of my favorites! fresh grouper topped with shrimp in an avocado cream sauce over a bed of dirty rice with...

Greetings from Bimini :) had a pretty terrible flight yesterday in a 5 seat puddle jumper through rain and 25 mph winds but I made it :) Here replacing some rugs and a sleeper sofa at my house that were damaged by renters and relaxing for a few days. Hope you all are having a great 2016! :)

here's the video by the way, we drank about 4 bottles of **** during filming and when I tell you she's cutting my lamb for me it will be blatantly obvious I am 3 sheets to the wind!

next door to them is a "World Of ****" that has every imported **** imaginable and I'm sure they carry what sells. Im sure if they had some crank like yourself demanding it, they would happily carry it to shut you up! :)

new restaurant that just opened near my house. AMAZING! Vietnamese is one of my favorites top 3 probably. They wanted to show off their menu and my guest couldn't make it so they brought me an insane amount of items But I took one or 2 bites of each and that was it lol And what is sad to me...

filmed at this restaurant in Clearwater this week... called Cuvee 103 Its a **** bar with a fucking amazing menu. Duck breast confit For those who wish to know what Confit means... "The process of confit differs from deep frying in one key way: temperature. While deep frying typically takes...

ladies night last night .... all night! :)

Ill check it out. you gonna make me go look for it or ya gonna link me? :)

some pics from yesterday filming my show at Safari Wilderness Ranch in Lakeland FL

a little ****** love and my new favorite place. I now do their PR and social media so I can go out there every weekend :) Since I've never met JustBC in person I thought this might be him so I grabbed a hose and cooled him off. (get it? a rhino err rino)

I disagree. My grandma's ******* that lives in Sicily is 89+ years old has been making sausage since he was a ***, because his ****** was also a sausage-maker, as was his ****** and his ******. It goes back many generations on my grandma's side. Whenever I've been there they ALWAYS vent the skin...

Birthday party with my girls...

Sneak Peek before it goes live. just a little outtake after we finished filming.

Thanks Raven...always appreciate the love from the ladies ;) checkout my youtube show I have 180 cooking videos + restaurant and resort features. My first cooking video ever...I was ***** and had no idea wtf I was doing!

had one of the best meals of my life on Wednesday at The Dulcet 3/4 mile from my house. the chef worked for Gordon Ramsay for 14 years and it seriously shows. all-natural pork chop with smoked greens w pork belly and sweet potato puree with cranberry concentrate puree diver scallops from...

lol thanks ;) thats from 2011 I think

a throwback to the days when I took pics like this :) but I mean it all the same!

Happy Holidays everyone!

yes you can get gout just watching it lol but its one of the best things you'll ever eat in your life. seriously. outrageous.

I've had it and it's beyond comprehension. no words.

yeah they will :) Ill be back there for the seasonal opening of Au Pied de Cochon's Cabane a Sucre (Sugar Shack) which is a maple syrup **** that raises lamb veal cattle and hogs all hormone free and dee-licious! this place!

My Joe Beef swag they gave me during my visit in October. I'm nearly out of all of it :(

Yeah pork rib roasts are my new thing. I LOVE LOVE LOVE them. Montreal seasoning that I have is McCormick's and it has garlic, coriander, black pepper, Cayenne pepper flakes, dill seed, and salt I got mine at Joe Beef in Montreal and it's their brand and their bbq rub is to die for! and...

This is a pork rib roast I made that was out of this world. I put a rub on it cumin, coffee, salt, pepper, smoked paprika, cayenne, garlic powder, onion powder, black pepper and let it sit uncovered in the fridge for about 6 hours. I took it out and poured yellow mustard on it and then smeared...

it was AMAZING

What did YOU do this weekend?

that's why you cut it in half :) but it was incredible and Im picky when it comes to burgers. I usually like to stick to the traditional meat, mayo, lettuce tomato pickle onion. A fried egg takes it way up and grilled onions and mushrooms are nice too. but the beef should be the star. always...

Yeah that was quite ridiculous lol that piece was HUGE! check these out!

I've known him for 7 years and worked with him multiple times, including a Pornstar Punishment scene and he was never anything other than respectful and very easy to work with. Not once did he try anything off-camera and he was one of the most professional male talent that I ever worked with in...

after all said and done I had 1 piece left. I had 8 scheduled and 11 showed up.

$670 worth :) and worth every penny.

this is the piece I had to cut off the roast to fit into my oven

thing of beauty!

had to cut the roast in half too big for my oven coated it in mustard after it rested all night with salt n pepper on the mustard i put a mix of coffee sea salt pepper cayenne & cumin it'll crust up and be perfect :) pulling it out at 120 degrees

forgot to add my pic! :) this is the dry age room at locale market in St Pete they have huge bricks of Hundreds of Himalayan Salt bricks are stacked behind a tower of meat marinating in a cocoon of their own flavored bark!