Left-over Jamaican rum marinara sauce/spaghetti along with eggs,cheese,asparagus
Left-over Jamaican rum marinara sauce/spaghetti along with eggs,cheese,asparagus

Guys, someone started the day just right. Yes, yours truly went for morning light jog (ok, it was more a speed walk pace). The weather was superb; temperatures in the early 70’s. Not only did I work up a sweat but I worked up an appetite. I had left-overs in the refrigerator; a frittata hopped in my mind. I couldn’t wait to get back to base.

So, what did I do? Yours truly grabbed hold of last night’s left over Jamaican rum marinara sauce(1/2 cup)  along with spaghetti(1/4 cup) Some of the other ingredients added were:


  • Eggs (2 Large)
  • Cheese (sprinkle)
  • Asparagus (3 spears)
  • Salt/pepper (pinch)
  • Olive oil (2 tsp)
  • Butter (1 tsp/pat)


  1. Pre-cook asparagus spears in microwave for two minutes and cut in one inch pieces
  2. Whisk eggs and add a splash of milk if preferred.
  3. Add all the ingredients (marinara,cheese(reserve a little for top),
  4. In a skillet, add a drizzle of olive oil and a pat of butter.
  5. Add frittata mixture and allow bottom to set under low heat. Keep an egg on the edges.
  6. Finish cooking the top under broiler for about four minutes. Or flip onto a plate and then slid back into skillet for completion on stove top.
    Frittata cooking stove top
    Frittata cooking stove top

    Make sure to wrap the handle of your skillet with foil if finishing top under broiler.

    Cooked frittata with garnish of parsley/bacon strips with a serving of fresh fruits and coffee
    Cooked frittata with garnish of parsley/bacon strips with a serving of fresh fruits and coffee

Guys, I couldn’t help myself. What’s life without a few pieces of crispy bacon? So, I indulged on a tad (well, a little bigger than a tad). I served my dish with fresh fruits and a cup of java. Now guys, I’m on top of the world!!





I like to take advantage of the beautiful Fall weather here in Florida when I can. Therefore, a few days ago when the forecast called for a cool and dry week-end, I was elated. You see, it doesn’t take much for me to be happy. Moreover, living here in So. Florida, U.S.A, you take the cool weather as you can as majority of the year is quite warm and humid.

As a result, I planned on having my breakfast/brunch on the back patio of my dwelling; a picnic of sort. This is where I can seize a little serenity and get in touch with nature. I love to behold the beautiful and carefree ducks and ducklings paddle along the man-made waterway. Early in the morn, it’s quite lovely and heart-warming to hear only the sweet sounds of the water and the music from the trees.

So, I was quite disappointed because  the last couple of days, So. Florida has been flirting with the eighties in temperatures. Moreover, the humidity has been in the high percentage. Even for Florida, these weather conditions are a bit unseasonable. Anyway, I didn’t dwell too much on it. I had to find a way to enjoy the morn.

Lo and behold I came up with a plan. You see, sometimes, one has to improvise. Instead of a picnic on my back patio, I decided to bring it within. I grabbed me a comfy throw and spread it across my living room rug. I placed my thermostat on a comfortable cool 70 degree.

Then, I proceeded to make yours truly an omelet along with bite size pieces of left-over ham. Yes, the one I did with rum/brandy glaze. I served my omelet with rye toast along with fresh cranberry spread. I had some fresh/sweet strawberries I fetched from the store the other day. I added a few raspberries and orange wedges. Still had a little hot chocolate, so I decided to rock it as well.

Guys, I perched on the carpet and listened to some inspirational messages from the ‘tube’; after all, it’s Sunday. Just as the preacher/speaker said, I’ve nothing to worry about because the Good Lord takes care of us all. Now, all I needed to do was to make note in my journal and grabbed me a little shut-eye in the aftermath.


When it comes to preparation and cooking for the big day, Christmas, I believe one should make a concerted effort to cook dishes in advance if possible. And so, that’s what I did. I went to work on a piece of bone-in ham. It took me virtually a couple of hours to bake same. This move will allow me to have space in the oven for other goodies on the day of Christmas.

After I made a few hashtags on my rump, I stuffed it with a few cloves for added flavors as well as appearance wise. It was a six-pounder so I cooked for approximately two hours (20 minutes per lb). I then basted my delicious ham with a rum/brandy/brown sugar sauce. To that I added freshly squeezed orange juice and a piece of pineapple along with a teaspoon of cornstarch for thickening. Sauce was simmered to a great reduction and then brushed during  twenty minutes before completion of cooking time.

I was proud of my baked rump of a  ham. I garnished same with various fresh fruits. Guys, the combination of the salty piece of ham and the contrasting fresh/cool fruits were just amazing. To say that I’m happy is an understatement. Guys,  I’m over the moon.

Merry Christmas! And, as always, be kind to your loved ones as well as your beautiful palates.