Crazy Cat Lady

Margo and I made the front page of the Caribbean Compass. When it comes to cats, Margo is the one to talk to. Read the full article here.

Stinky Stardust Feet: Why Even?

One does not become a children’s book author for the fame and fortune. In fact, it’s a cut-throat industry where most of the people who “make it” are well connected in the publishing world. 

Unless you have an original wizard story with a boy named Harry, it’s hard to make a career out of books. 

Which is why I think my stance is pretty good. I’m not trying to raise enough money to be profitable, I’m trying to make a difference– no matter how small. 

I was recently asked what motivated me to write Stinky Stardust Feet. 

Basically, I don’t like the direction the world is going in. I’m hoping for a better future, and if we want to make real change, we must educate our kids. 

Often times we don’t give kids enough credit for their brilliance. The concepts in Stinky Stardust Feet may seem suitable for advance learners, but it’s great to introduce these topics early on.



Let’s develop a love for discovery as they take literal (and figurative) steps into the world. I don’t want to dumb kids down. Let's challenge kids in a way that they are encouraged to be proactive.

We can all agree that learning is most effective when it’s enjoyable. I want to see a generation of kids who care deeply about what’s going on around them. Not kids who are waiting in line to take selfies so they can hashtag the photo and get free #Nikes.



Do you see what I mean? This book is my effort to put a little more good in a pretty stinky world. 

I’m honored that you’ve already ordered a copy (or two!), now I ask you to THINK. Who else could benefit from a little educational fun? (hint: everyone.) If we can spark curiosity in kids, then we can snowball out of the instagram vacuum and into things that matter and beyond.

Let’s do some good.

Many thanks,
Chelsea

Children’s Book Turns the Taboos of Religion & Science into Educational Laughs

Greensboro, NC, December 28, 2018/ Press Release

On January 1st, Stinky Stardust Feet launches on crowd-funding site Kickstarter. With a range from $5-$10,000, backers can reap rewards from the indie publisher on any budget. Stinky Stardust Feet encourages questions, critical thinking, being silly and unity towards all things earth. 

The link: https://kck.st/2SwhgNg is LIVE!

The main character, Judas, has to open his mind to figure out and understand the significance of personal hygiene. From the very first page, the reader is introduced to a notorious name. In this book, however, he is seen as a curious and misunderstood boy. Judas goes on to discover why exactly his feet smell like rotten onions, and how he can use his method to solve future problems. 

Author Chelsea Pyne explained, “I wanted to give kids and parents an opportunity to discuss science, religion, traditions, and any questions about the universe around them. And to do so in a lighthearted manor. It’s okay to ask silly questions about serious topics."

"The book touches on The Big Bang, evolution, natural selection, the scientific method, cultures and traditions, and the importance of clean feet. 

The takeaway is for kids to not believe everything they hear. This is especially important today, when so many stories are passed on as exaggerated truths. This is also the beauty behind science. It’s unbiased. We shouldn’t take so and so’s word for it because they are popular or powerful. Look for evidence, test your hypothesis, and then come to your conclusion. We want to encourage kids to think outside the box and to question authority. 

In a time when people are constantly divided, it's important to remind the next generation how alike we truly are. We all share an important history, embrace it! (For future sake.)”

The book is nearing completion this month. The water color illustrations can be found on the Kickstarter page, and are even included in a reward. The author has added print and ebook versions, poems, art, science education for kids, and sailing and adventure rewards to fund the book.

Books will be printed with funding goal of $5,000. The printed and ebook version are available for $25. 

For more information visit the kickstarter page: https://kck.st/2SwhgNg

Facebook: www.facebook.com/StinkyStardustFeet/

Instagram: @stinkystardustfeet

Email the author: stinkychels@gmail.com

No Sugar November

September and October were the most stressful two months of my life. Hurricane Irma and Maria toppled the Caribbean while I chewed my nails from the sidelines.

I've been a relatively stress-free person. So this was a new experience. I had pain in my sides, trouble breathing, a little to no sleep for weeks. Unable to understand what was happening to me, I quickly found an anti-anxiety solution: indulging in cheesecake and wine for 45 days.

At least I indulged in good company.

During my downtime on Stallion court, I stumbled upon a book I had bought for my father years ago, Whole30. It is an all-in-one guide to getting complete health via food (and lack there of). Which is something I totally believe in. But to get the benefits of the program, you must cut out dairy, grains, legumes, sugar, soy, alcohol and certain processed foods for 30 days. That leaves meat, veggies and fruit. Beans, hummus and wraps play a big part of my diet, so cutting out those left a significant gap.

However daunting it seemed, I was persuaded to do it once I returned to St. Martin for November. As I was discussing it with my island friends, two others jumped aboard.

So the three amigos took on Whole30 to see if this detox would really benefit us. I simply enjoyed the challenge of the program. It is not easy for me to pass up a glass of Merlot or a dark chocolate bar. It was a test of self restraint, and I think I did pretty damn well. Once you cut things out of your life, you stop forgetting how much you enjoyed them, and you move on.

The number one benefit I got from the program was sleep. There was but one night I faltered. And I have a history of sleep problems, so this was a welcomed surprise. Also, I did not have to cut out coffee in the detox, so I believe it was the lack of sugar (esp. in alcohol) that allowed me such rest. I did however, have to cut out coffee cream and sweetener. And what do you know... black coffee grew on me. You know it's not so bad? Simple can be good too.

Because we did not have grains, flours, breads, granola, quinoa (which are actually seeds), rice, etc., we didn't get full as easily. So we had to eat a lot of potatoes and cassava. For this reason, I gained weight. I am not used to eating so much. Ninety-eight percent of people lose weight during the month. Which is no surprise when you cut out sugar and alcohol... I was the lucky 2%. In conclusion, science is fake and alcohol is not bad for you. Cheers.

But with less dairy and beans came less gas. That, everyone benefitted from.

The second best part about this program is the cookbook. It is wonderful. I cooked about 95% of the meals listed. (I really got into it.) And now I know how to make amazing curry, baked chicken, gazpacho, chicken cacciatore, cauliflower mash, ratatouille, shepherd's pie... the list goes on.

I relied on sparkling water and kombucha to replace alcohol, which it did just fine. I fried plantains and other fruit when we needed a dessert. And we just got used to having savory breakfast. No more granola, yogurt and oatmeal– no problem.

But with all the cooking, came all the cleaning. Especially since in Whole30 you have to make all your own dressings. Ketchup, mayo, mustard, tomato sauce, roasted red pepper sauce, salsa, guacamole, vinaigrettes, etc. That takes time and space. And for someone who doesn't have a dish washer, it took muscle.

Never the less, we came out better for it.

Keep in mind I am not a food photographer. After all the shopping, prepping, cooking, cleaning I'm not in the mood to take serious photos– also there was no wine to guide me during this time.

 Tuna salad with coconut mayo, grapes, almonds, avocado & celery.

Lemon curry sauce with shrimp.

Baked chicken, cauliflower mash, braised brussel sprouts & beets in a balsamic reduction.

Chicken chowder with sweet potatoes, broccoli, coconut milk & onions. 

Slow cooked pot roast with carrots & broccoli.

Gazpacho with prosciutto & olive oil.

Butternut squash soup with grilled mushrooms & egg.

Spinach frittata.

Salad with apples, cashews, ham & hemp seeds.

Crockpot spaghetti squash with homemade red pepper sauce & meatballs.

Tuna salad with yellow carrots & anything else I could find.

Average breakfast consisted of leftovers with a fried egg thrown on top & fruit.

Cauliflower mash, portabella strips & broccoli.

Scrambled eggs, broccoli, eggplant & tomato sauce.

Ratatouille aka the bomb.

Spaghetti squash with homemade tomato sauce.

Shepherd's Pie with sweet potato topping.

Cold Thai salad, zucchini, carrots, mushrooms, bean sprouts & sunshine sauce.

Baked chicken, broccoli cauliflower mash & roasted mushrooms.

Sweet potato mash, creamed spinach & roasted cassava.

Scrambled eggs, peppers, tomato, ham & sautéed plantain.

The idea behind the transition back into our old diets is to take it slowly. Try one food type and see how the body reacts. I've noticed that alcohol does in fact mess with my sleep. Pizza (it could be the bread or cheese or both) halts my digestion. Diary sometimes gives me stomach cramps– this was old news.

I am not sure what effects soy, peanuts, rice and some other foods have on me. But since science says they're inflammatory, we've basically cut them out. Almond butter rules the house. Coconut aminos replaced soy sauce. Cauliflower rice has my heart. Ice cream is still a work in progress. Cashew "cheese" is the next mission. Honey, which the vegans call "bee vomit" and say rots your teeth, has been untouched. In fact, the hardest thing to give up... was the easiest to keep at bay. We'll see if that lasts.

As Hypocrites once said:
"Let food by thy medicine and medicine be thy food."

Our Day of Giving

Saturday the 25th was our real day of Thanksgiving. Almost everything that I was able to collect with the St. Martin Wildlife and Nature Fund was put into action… and I got the chance to say Thank You to all the organizations who have been tirelessly on the move.

Andy and I attended several events around the island and made donations to each organization below, as well as committed to other projects that need both muscle and money. 

Les Fruits De Mer is an organization committed to awareness of ecology, culture and sport through discovery, inspiration, and education.

Animal Defends of St. Maarten helps control the stray animal situation on the island through spay/neuters. 

Environmental Protection in the Caribbean (EPIC) has been regrowing the mangrove population. 

The Nature Foundation is working on rebuilding the coral “trees” and holds many beach clean ups. 

The St. Martin Wildlife and Nature Fund has reserved the last of the donations to help purchase mangrove seeds (or other plants) for EPIC as well as support Les Fruits De Mer’s upcoming events.

The final project I will be working on is my own garden. Andy and I have built two gardens from Irma debris. (Okay, the netting we bought… but the rest was pulled from mangroves and piles of trash.) 

Because people are so busy with rebuilding their own homes, there is not much energy left for a community garden. Although I have already started growing *many* plants, I have decided to give them as gifts to those willing to start their own gardens.

A few minutes drive from my home you find people still living in their cars, using Red Cross food stamps to survive. I want to put whatever is left of the funds into helping them become more independent. With a plant, some good soil and a game plan, I hope people will be able to help themselves.

Mangrove seeds are the long, bean-like pods floating in the water.

Inspecting the bugs of SXM.

Welcoming back the migratory birds, though much fewer than last year.

Andy found some ducks.

Cows pass by on our way to the bird festival.

Margo wears her new bandana courtesy of the Animal Defenders fundraiser.

LaRue est Très Belle

It’s more than putting out a dish. More than satisfying a hunger. More than avoiding a dirty kitchen. Every piece of LaRue has been built for the experience, and enjoying the food is just the beginning. 

French for “the street” La Rue’s Owner and Chef Trey Bell has actually given the nomenclature as an ode to his wife. You’ll find out the entire story, however, upon walking in the restaurant. Bell and his staff employ a genuine welcoming to literally every person who enters.  Transparency in the food industry is becoming a stipulation and having an owner and staff who want to get to know their customers and more importantly, who want to be as open as possible with themselves is vital. 

When you work with the best ingredients, what’s to hide? Fresh is the standard, as Bell will point out the one small freezer in LaRue is only because they have started making ice cream. No buying in bulk, no prepackaging, no simple ingredients that can’t be found locally, no waste and even.. no gluten. Striving to serve all possible, the menu is designed with allergies in mind. Enjoy the best piece of crispy banana cornbread you’ve ever had and don’t think twice about the ingredients. Even the reductions and sauces used in the recipes are prepared using gluten-free components. 

Banana Cornbread

Bell and his staff are progressive in their style and manner. The menu changes every month based on seasonal and available ingredients along with ideas pitched by the sous chefs. Truly a collaborative effort, Bell even holds a tasting dinner for friends asking for feedback and suggestions. Not a whole lot chefs work this way, especially those skilled in French cuisine. It is obvious that the team works hard, constantly changing recipes and looking to be better, a magnifique treat for those looking for high quality food executed divinely. 

For instance, the sweet, maple Cheshire pork is paired with ‘life changing’ Parisienne potatoes, as one guest put it. Then on a spicier side there is Elk with a strong, flavor-packed whiskey-mustard sauce. As impressive as the main proteins are, Bell is able to make simple side veggies the real staple. The freshness is apparent, but to go above and beyond, Bell tends to forage the mushrooms, roots and other vegetables himself out on farms in Summerfield.

Cheshire Pork with 'life changing' Parisienne Potatoes

Like many of the downtown restaurants, the space LaRue works with is quite limited. The narrow building makes you feel squished, but a relaxing ambiance makes up for the space. An outside patio area offers more room when the weather is approving. The interior design itself is a little confusing, a contemporary feel meets notes of antiquity. Yet again, LaRue’s personality shines through. The tables were built by the manager, the wood paneling was found and put back to use, and the kitchen is open, once again adding to their transparency.  Guests can sit at the sushi-like bar and watch their meals be prepared and perfected. And if you stay late enough, you can enjoy very unique cocktails with an authentic Korean pho noodle bar.

LaRue does not have an extensive menu, it has a well-crafted one. American cuisine doesn't need more options, it needs better options. Bell has captured just that, a list of dishes with purpose, taste and even though most are smaller than expected, still enough to leave you feeling satisfied. The unusual cocktails (one had oil in it) are paired with each dish and truly complement the food. The wine and beer list does, however, give lots of choices. The wine is high-quality as well, as all good food deserves to be enjoyed with, though I found the bottle wine $20 over-priced. 

Halibut

Elk Ribeye

Give LaRue a try. And then another in July, and once more in August. Greensboro needs to continue to encourage this kind of expression. Eat seasonal foods, promote local farms and expect quality that should be the standard in every meal you sit down to.

The Details:
Laruenc.com

313 S Greene St.

Greensboro, NC 27401

336.252.2253

Hours:

MTW: 12 p.m. - 10 p.m.

RFS: 12 p.m. - 10 p.m. Late Night: 10:30 p.m. - 12 a.m.

SUN: 12 p.m. - 4 p.m. Bloody Mary Bar and Finger Food

Where Vegas Doesn't Lack Taste: the Kitchen

In the land of the synthetic, I must give credit to what actually stands true: Vegas chef's know how to please. If not for the totally attractive lure of losing all of your savings, you should go to Vegas for the food. In a highly competitive strip, any restaurant will satisfy- though be prepared to spend a pretty penny on topnotch dishes.

In particular, the Bacchanal Buffet at Caesars Palace. A spin off on the name of the Roman demi-god Bacchus (Greek: Dionysus) who represents wine, fertility, religious ecstasy and theater. Bacchus himself could be the symbol of Vegas, but the buffet was indeed a delightful show put on three times a day for hundreds of eager eaters.

I spent two hours nibbling away at 31 entrees and sides (evidence will follow). Although there were about 15 more meats, salads, soups, cheeses and seafoods I could have tried, I stuck with the following plates: Asian (Thai, Japanese & Chinese mix), Italian, Mexican, American and a dessert platter, of course.

I'm not exaggerating when I say that I was so rightfully stuffed that I wasn't able to eat again till brunch the following day. When the price to enter is around $45, you get your money's worth... and more.

Dim Sum, Tamagoyaki, spicy tofu, fried duck & eggplant, rice noodle rolls, Thai chicken and sauteed veggies.

Scalloped potato stacks & spinach, ricotta ravioli.

Roasted garlic, onions and peppers*, Chicken in green Pipian sauce, spicy beans, pulled pork and a yellow tomato.

Mini Wagyu slider, bacon wrapped lamb in yellow lentils and mashed potatoes with filet mignon and gravy.*

Fried chicken and fries in a waffle, tuna ceviche*, broccoli, potato confit and roasted veggies.

Thai seafood salad.

Thai iced coffee and black sesame ice cream.

Mango sorbet, blackberry & pistachio cupcakes, green tea cookie & chocolate mousse.

Guy Fieri's Vegas Kitchen + Bar
At this restaurant, located inside of the Linq hotel and Casino, we decided to avoid the classic (although award winning) burgers and opted for a less intimidating meal. To be fair, two obese topless women stood across from our table, which highly disrupted our appetites. When in Vegas?

Italian deli salad, prosciutto- wrapped smoked provolone

Chili bowl + sweet corn bread. In the background: ahi tuna, mango salsa with wasabi aioli.*

The salad wasn't actually a light meal. When you add a certain amount of meat to it, it just becomes a side of lettuce with a hunk of prosciutto (not complaining here). The chili bowl was simple and tasty with perfected slow cooked beef and beans. Of course the cornbread was a sweet touch. However, the winner must go to our little friends in the back.... the washimi won tacos. Created by Fieri and a friend one drunk night (true story) it was a perfect fusion of cuisines. Japanese ingredients styled in a Mexican manner prepared by an American chef? Pretty fantastic.

Like all things, no one meal is perfect. At Bucchanal I was told the prime rib was tough and the lamb didn't hold too much flavor. But if you do the math you definitely get your money's worth plus an extra 3,500 calories. So in a city where creativity ranks from women in Party Store cop outfits to washimi won tacos... you get a large range of whats quality and whats not. The women? Not so much. The food? Willing to risk a heart attack to have more.

*Favorite