Chili & Chives

Ever since Talal and I got married, one unspoken tradition is that we enjoy a big breakfast, typically made with eggs on Saturday and Sunday mornings. For a while, we were eating good-old scrambled eggs, egg sandwiches or omelets. I tried to think of another way we could enjoy our weekend tradition with a twist. Between you and me, I was getting sick of eggs every weekend. One morning, it occurred to me to make Shakshouka with the leftover harissa(a Tunisian hot pepper paste,

When Carl and I found out we were officially going to Dreamforce in San Francisco, the restaurant planning began. We quickly decided to try a Michelin-starred restaurant. For the other night, Carl said that he had to go to his favorite restaurant, Tadich Grill. We decided to make it an alumni affair. What I soon found out is that it is the longest-running restaurant in San Francisco. It's an old-school seafood restaurant with a very expansive menu with plenty of fresh seafood

The end of yet another semester is always bittersweet. As Program Manager at the Stephen Stagner Sales Excellence Institute, I say goodbye to my kiddos and hello to the new ones. It's hard to say goodbye, but my heart is filled with joy and excitement for the new students. This semester was a little different, because Amy and I were also saying goodbye to two of our close friends - 'Rose' and Sarah. To celebrate another semester in the books and their next chapters, we took a

After a long day golfing, eating BBQ , and training Irene & Christina for the State Farm Sales Competition, I made it home to start making onion jam, tomato jam, and rye bread. At least I had enough forethought to make the fermented dough in advance.. but that was the only preparation that I did. I became a drill sergeant and Ryan became my trainee. He helped my blanch tomatoes, peel, dice, and mix. The Tomato Jam had jalapeño, tomato, sugar, and a nice cinnamon stick. The o