Archive for dairy free

Chef Tom – Short Ribs and Short Stories

Posted in Fiction, Food, Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 15, 2020 by segarini

A Reminder: These short stories are from a writing program called Round Robin. Write something every day, set the timer for 12 minutes, the title of each piece is the daily prompt. Stop writing once the alarm goes off.

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Chef Tom’s 3 Small Stories and Char Siu-BBQ Chinese Pork

Posted in Food, Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 8, 2020 by segarini

A Reminder: These short stories are from a writing program called Round Robin. Write something every day, set the timer for 12 minutes, the title of each piece is the daily prompt. Stop writing once the alarm goes off.

Continue reading

Chef Tom, A Wood Sprite Trilogy, and Chicken ….

Posted in Fiction, Food, Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 1, 2020 by segarini

Reminder: These short stories are from a writing program called Round Robin. Write something every day, set the timer for 12 minutes, the title of each piece is the daily prompt. Stop writing once the alarm goes off. Continue reading

Chef Tom – More Short Stories and Pork Chops!

Posted in Fiction, Food, Opinion with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , on January 25, 2020 by segarini

Light Beneath the Door

I step up to the door of her lab. Three short knocks is what she wants to hear when dinner is ready. Nothing more, nothing less. Just like every other evening at this time.

I raise my fist to wrap on the metal three times and notice the light from inside the lab sneaking out from under the door to illuminate the toes of my shoes.  Just as I draw back my fist, I hear from behind the barrier a loud Crackle! Buzz! Pop! and watch the light on my shoes flash from yellow to blue to white and back again.

Silence.

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Chef Tom – A Short Story and a Drool-Worthy Recipe

Posted in Fiction, Food, Recipe with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on January 18, 2020 by segarini

I’ve written a series of very short stories as part of a program called Round Robin. For eight weeks we had to write something every day based on short “prompts” from the instructor. Had to set the timer for 12 minutes. Not any longer, hence their brevity. Tried to squeeze as much into a few paragraphs as I could. Some stories, as you will see below, even had multiple chapters.

Alarm goes off…stop writing.

WARNING: These stories are for entertainment only.

The daily prompt is the title.

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Chef Tom – Three More Stories and Espresso Chili!

Posted in Food, Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , , , , on December 14, 2019 by segarini

If you would be so kind as to indulge me, the next few submissions will include three (very) short stories I’ve written as part of a program called Round Robin. For eight weeks we had to write something every day based on short “prompts” from the instructor. We had to set the timer for 12 minutes. No longer. Hence their brevity. Had to squeeze as much into a few paragraphs as I could. Some stories, as you will see, even have multiple chapters.

Alarm goes off…stop writing.

WARNING: These stories are for entertainment only. If you’re not up to escaping for a couple of minutes and allowing each short story to unfold on its own without much in the “deeper meaning” department, please do not read.

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Chef Tom Herndon – Summer Yummers

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , , , on August 25, 2018 by segarini

I had this at a new restaurant the other night and came home and put this recipe together. I loved the combination of texture, colors and flavors. The key is to grill or roast all of the ingredients separately, and then combine them on your plate at the end. When I had it at the restaurant, they served it with a sous vide pork chop finished on the grill. But I tried it with a nice ribeye and it was heaven.

The sauce in the photo was some leftover smoky paprika butter (make your own with ½ stick of melted butter, a teaspoon of smoked paprika, and salt and pepper to taste. Add a pinch of cayenne if you like it spicy) Continue reading