It's all about Donna

And what an evening it was!

We met at this new restaurant called GoGo Gumbo. It’s a hole in the wall run by this wonderful chef who left the big city and bright lights of a posh Houston private club and opened this much more laid back eatery. He serves more than gumbo. I had the ‘Sliceberg Salad’ with blackened chicken, Yum! While I would have enjoyed the spicy flavors promised a little more, I understand that when you are running such a place in rural wide-spot Texas, you have to be careful how you spice and cook things. I wasn’t going to say anything, but my friends told me I should. So I did. So the next time I eat there, all I have to do is let Chef Kraig know it’s me and he can kick the chicken up a notch (I love true blackened chicken… I get disappointed when it doesn’t live up to its name). My meal was not bad by any stretch of the imagination. In fact it really was pretty darn good. I just happen to like spicy food. I really went for the Jack Daniels Chocolate Mouse Pie… talk about good. This wonderfully light, fluffy mousse pie is serves over a drizzle of tart berry sauce and when the two meet in your mouth, it is really, really good. Read the rest of this entry »

I work at a really cool corporation these days. I’m a contractor, and hope one day they’ll offer me a permanent position. They’re in a hiring freeze where headcount has to remain flat. It’s not that they can’t hire any new people, they just can’t alter the status quo. Personally I don’t care either way as long as I get to keep working there. Makes no difference to me who signs my paycheck. Of course, if they signed my paycheck, I would have benefits and that would be nice.

Now having said all this, it’s about food, too. And in this case, work and food because this recipe came from my work 😉 I haven’t tried it yet, but it sounds yummy on a cold day. Here goes…

Tater Tot Casserole (from Terri G.)

1 lb [lean] ground beef

1 can of cream of chicken or mushroom soup (I think I would have to go with the mushroom soup, personally)

4-6 slices of cheddar or Velveeta cheese (you’ll need enough slices to cover the dish)

1 bag of Tater Tots

Pat down meat into an oven-proof dish. Layer cheese on top of beef. Pour soup over the cheese. Cover solid with tater tots. Bake for one hour at 350F.

Sounds pretty tasty to me (and since it’s all about me… well, you get my point)