Dish and Sip

Same dish; New Preparation     When I first began to cook, my mom started me with the basics. Bacon, eggs, grits, and grilled cheese. I literally ate breakfast for lunch, dinner, and snacks too. But it wasn’t until I moved out on my own that I learned to cook other things. Tacos, pastas and desserts were my favorite. Not only were they easy to make, but they were also easy to change up. The varieties were endless. I made shrimp pasta, chicken pasta, shrimp and chicken pasta. Ground beef tacos and ground turkey tacos every week. Amazingly, I never grew tired of the same mundane meals. However, in looking back, I do feel bad for the people that I invited to dinner because every week, same dish; new preparation. The one thing that each of those meals had in common was the lack of inventiveness.   Thus, hundreds of boxed tacos later, I think it is only fitting that I redeem myself of those seasoning packets, lettuce, cheese, and sour cream days. Steak tac

I’m a “Foodie” and I love it!   This shall be the first of many blog posts. When I thought about creating a blog, I asked myself, “What the heck would you blog about?” I mean, I like a bunch of stuff. Music, reality shows, videography, working out, but food I love.   A few friends have nicknamed me, the black hole and Big Shirley, but name is Sheena. As a matter of fact, one friend has said that I would drive to Africa for some good food. That’s not true because it’s impossible to drive from the US to Africa J . But, trust me, if Africa was close to South Georgia, I’d drive there! I am currently in the city of Atlanta, and though I have questioned if I should have gone to culinary school many of times, I think about the good cooks that I grew up with. The household cooks. The ones that cook to nourish their families and create memories at the same time. Who knows, maybe later in life, I will find myself in   someone’s culinary school, but for now I invite you all to