Joss' Island

How I Lost Weight

Posted 6/10/2015 7:39:00 PM

 (The "Before" pic is at NHRA at Sonoma Raceway in Aug of 2014. The "After" pic is of me in the peach skirt - from Plato's Closet - at Country Summer 2015)

I am one of those people who needs a goal to be motivated to lose weight. A vacation or a celebration or know...a THING. Well, I finally found my motivation - it was Country Summer 2015!


At Country Summer, people said the kindest things to me about my weight loss. I was so grateful for this. Knowing that Country Summer was my goal, having people tell me they noticed the weight loss, made me feel really good about my efforts.


I've lost 17 pounds. It feels good to fit into clothes more easily. I have more energy. I'm in a better mood (generally...though you might want to ask Rob about that). I am more awake ...

Brick in the Wall Bird with Salsa Verde

Posted 4/6/2015 10:35:00 AM

First, please forgive me. I did not get a picture of the final product of this beautiful bird! I think I was too as I'm apt to do - I just started DIGGING IN! I must have been hungry after my adventure in cooking this dish!

I was gonna make this for Rob and I for Easter Dinner, but I forgot that he was going out with his son. I'll tell you though - this did NOT worry me. I night to myself of cooking? YES! I am FINE WITH THAT!

So first, I made the Salsa Verde. I added a little more lemon, onion and garlic to the mix after I followed the recipe (it just felt like it needed a tad more...but that's just my taste) In the end, it turned out BEAUTIFULLY. I let it sit in the fridge for about an hour or so before ...

Beef Bour Guid ON!

Posted 2/8/2015 10:04:00 AM

I'm horrified to say that it's been 5 months since I've cooked from Guy's book.  Cooking is one of my favorite things to do and it's stunning that it's been five months. I've cooked other things here and there - but nothing to continue my quest!

 I did those amazing "Yakatori Meatballs" back in September...then there was a lull in the Guy cooking! I think I've been caught up in the day to day, you know? Working, cleaning, running around.
In October, we had a Race to meet 1,000 listeners each - and that made for a VERY busy month. The first two weeks of November I recuperated. Then we got into our collection of cans for Thanksgiving, the Toy drive for Christmas - then it was getting into the gym for the New Year and then BAM - now it's February!

Finally, last night, I cooked a meal worthy ...

Yakitori Meatballs

Posted 9/11/2014 11:43:00 AM

My favorite things so far from my experience in cooking Guy Fieri's food is Asian inspired cuisine. I love the flavors. I love the combination. I love ginger!!!

This was one of those recipes I was holding off on until I had my food processor - which I NOW HAVE! There was a bit of a delay in getting started with the food processor experience because it was turning off all of the power in my kitchen when I would turn it on! So finally,I found a socket in the kitchen that would agree with the processor.

NOW that everything is in harmony, the food processor is one of my FAVORITE things to play with!

So finally, I was able to bust out the Guy Fieri Yakatori Chicken. Overall, this is a very easy and tasty recipe (which will impress your guests when served with a side of Asian salad ...

Braised Pork Ribs and Italian Sausage

Posted 8/12/2014 4:00:00 PM

There are very few times that I don’t cook Guy’s recipes exactly how he calls for them to be cooked, but this was one of those times. This recipe called for 3 pounds of pork and like 4 pounds of sausage...this seemed like an awful lot of meat for myself, my mother and my friend G.  to consume! So - we cut it down a bit, which also meant we cut down on our cooking time!


This recipe was actually very easy to do. If you do it the original way (without cutting down on the meat) it’s going to take longer, but still be just as easy.


I don’t have any amazing adventures from the cooking of this meal, or crazy things that happened. My mother and I just bought the ingredients and cooked the meal (in my kitchen)


There was one first though. Usually, I ...


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