Monthly Archives: December 2012

A Few Good Things: That Taste Great Together

Veev's Organic Cosmopoliitan with lemon.

Veev’s Organic Cosmopolitan with lemon.

A few weeks ago I had the honor and privilege of interviewing one of the co-founders and CEO of Veev, Courtney Reum; he expressed the passion he and his brother have for this product. Their sole purpose was to get the most out of their drinking experience, while improving the quality of what they drank.

“The name VeeV is intended to connote the word for “life” in many romance languages: like “vivre” (pronounced veev) in French or vita (Latin) or viva (Spanish). The name is also supposed to evoke “natural” and “upl…

ifting” feelings.”  VeeV  was created by two brothers  who were bored with the “same ol, same ol”, when it came to drinks that were available in the clubs and bars in their home town of New York City. At the end of the interview we both concluded that I had to try Veev for myself. So far, I’ve only tried the “Organic Cosmopolitan”, which is a light, fruity, but smooth beverage.  It paired well with my dinner: poached fresh red fish, asparagus,   lemon juice and red pepper flakes; the remainder of my fresh cut lemon was cut into small wedges and ended up in my drink.
asparagus,red fish with red pepper flakes and lemon.

asparagus,red fish with red pepper flakes and lemon.

The picture above, was prepared by me, the red fish was from Jackson’s Fresh Seafood Market in Stafford, Texas.  The fish was poached in a little water, olive oil, and lemon juice, when the fish was almost done, I just shook on a few red pepper flakes, added the asparagus to the same skillet, covered it for about ten minutes, plated, and enjoyed with my beverage.

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Posted by on December 14, 2012 in Sipping


Eating With Style

Thanks for visiting my blog, as many of you already know, my name is Yolanda Pope and I am a Culinary Writer with Houston Style Magazine. Last week I had a front-row seat and watched Chef Cat Cora cook one of her favorite holiday meals. Slow Roasted Bourbon Pork With Alma’s Sweet-Hot Mustard, Sautéed Greens With Meyer Lemon and Garlic, and Garlic Mashed Potatoes.

Pork, Potatoes and Kale Greens

This meal, and its’ recipe is one of many recipes that is featured in The Macy’s Culinary Council’s Thanksgiving and Holiday Cookbook.  The photos are the actual plates that were served and subsequently eaten by me.  So, are you ready for dessert?  After the main course, we were handed a piece of VaLee’s White Chocolate Pecan Pie.


White Chocolate Pecan Pie

If you haven’t read the full article, here is the link:

Cooking & Baking Tips from Chef Cora

  1. Always preheat your oven, before baking.
  2. When slow roasting, you want to roast your meat 1 hour for every 1lb. (5lbs. roast, slow roast for 5 hrs.)
  3. Prepare your greens in batches, blanche them, cool them in an ice bath until you are ready to cook them.
  4. Cook only the amount of greens that you are wanting to serve.
  5. For Desserts that call for syrup and sugar, you can always use a lighter syrup and modify the amount of sugar.

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Posted by on December 10, 2012 in Food Tasting