Archive for the ‘Uncategorized’ Category


My Characters Get More Press Than I Do!

May 31, 2012

The WLC (World Literary Cafe) gave me the oh-so-fun opportunity to portray one of my characters in an interview that was published on their blog this morning. How fun it was to slip into the skin of my top girl, Rena Hilst! Check out the dish here:



Birthday Goat, Birthday Flan

September 6, 2011

I know meaty fare has become quite rare around here lately but I took the liberty of fixing a special something for a special friend celebrating a birthday today, Sept. 6th!

Firstly, goat is an amazing protein to work with. Many don’t brave it because of its characteristic gaminess but, really, I don’t think it’s that gamey at all. Reguardless, to tame out that taste/scent, simply rinse your goat meat in lemon juice and/or use with lemon (or lime) and apple cider vinegar in your marinade ingredients. Marinade should take no less than an hour. Most prefer to marinade goat overnight. Your call.

For this recipe, I marinaded my goat in a puree of the following:

1/2 cup olive oil
Juice of 1/2 lemon
1 tsp. apple cider vinegar
4 garlic cloves
1 tsp. summer savory
2 tsp. cumin
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. fennel powder
generous handful cilantro
generous handful flat leaf parsley

Puree all ingredients in a blender . Set aside.

Your cuts of goat will determine how you marinade. I had a variety of hind, ribs and leg so I marinaded the lot of it in huge ziplock plastic bags. Put goat in the bag(s). Pour marinade in. Seal bag and manhandle the bags to evenly distribute the goods throughout your meat. Place in refrigerator no less than 1 hour, preferably over night. I marinaded for 4 hours.

When it’s time to cook, remove goat from fridge. Let come to room temperature on the counter. This allows the protein to spend its time cooking instead of having to heat up in the pan from a refrigerated state

Pre-heat oven to 450 degrees.

Heat skillet (cast iron is ideal) on stovetop. No need to add fat to the skillet since we’ll be searing with the marinade coating.

When water finger-sprinkled into the skillet rolls away and evaporates quickly, add goat. You know you’re doing great when you hear that SIZZLE! Get all sides of the goat to an attractive golden brown, about 8-10 minutes, all around. Remove meat to a prepared roasting tray, (foil lined works)

Roast in oven for 10-15 minutes for rare (as pictured). 20-25 minutes for medium rare. Longer for anything higher. :p

Remove from oven when done and allow to rest a good 10-15 minutes before carving.

That said, here’s what I paired the goat with!

First, I sauced the plate with a Tomatillo  sauce made from the following:

2 tomatillos, husked, rinsed (must rinse away that sticky residue).
1/2 large white onion
2 serano peppers, halved, deveined/seeded. (Leave veins in if you prefer more heat)
2 garlic cloves, halved

Toss tomatillos, onions, peppers & garlic in good olive oil with sea salt and freshly ground black pepper.

Roast in the oven for about 20 minutes, or until tomatillos begin to blister.

Remove from oven. Transfer all veggies with any pan juice to a blender. To that, add:

Juice of 1/2 lime
1 tsp cumin
Handful cilantro
Handful flat leaf parsley

Puree. Test for seasoning. If happy, set aside till ready to plate.

For the orange droplets, that sauce was actually made from red tomatoes! Here’s how:

2 medium sized tomatoes, halved and sliced
1/2 large white onion, sliced
1 tbsp. good olive oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
pinch cumin
pinch sage
pinch red pepper flakes

Sweat onions and tomatoes. Saute till cooked down and juicy. Remove to blender and puree. Allow to cool a bit. Then, strain through sieve and/or cheesecloth. You will stay with the prettiest, silkiest sauce. Reserve till time to plate.

Next, let’s talk about mushrooms! I served a saute of baby portabellos (baby bellas) and sliced shallots beneath the goat. That was prepared like this:

8 oz. baby bella mushrooms, thick sliced
1 large shallot, halved and sliced
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 tsp olive oil

Heat olive oil in skillet. Add shallots and mushrooms together and cover, instantly. Keep heat medium-ish to low and allow nature to do her thing. The veggies will sweat under that lid. After 5 minutes, uncover and check their progress. Agitate a bit but try not to stir everything too much. Just move it around a bit. Recover. Rinse/repeat till mushrooms and shallots are cooked down and surrounded in their own juice. Remove from heat and reserve till time to plate.

As for those white flecks! Those are a mixed dice medley of turnip and chayote squash!.

1/2 Chayote Squash
1 small turnip

Fine dice each. For presentation in this recipe, I mix-matched the fine dice to give plating an abstract art effect.

Steam dice for 30 minutes with fresh tarragon, dried summer savory and finish with a spray of lime to balance the culmination of the recipe with some acidity and tartness. Remove from steam and reserve till time to plate.

Garnish all this with some fresh, lemon sprayed alfalfa sprouts. Plate, serve, enjoy!

For dessert, I made a Prickly Pear infused Flan, topped with toasted coconut & toasted walnuts! I’ll post the recipe for this at a later date.








Fun cooking for a fun friend. 🙂 Thanks so much for being who you are, Debs! Happy Birthday!


Lunch At Formosa Garden!

June 21, 2011

Had a delightful lunch at Formosa Garden in San Antonio, Texas, with my brother and best friend today! Everything was quite good so I felt compelled to blog about it. Good excuse for a “return to this blog” post, I think.

Going in!

Crazy Roll ($7.95) – 8 pieces of Tuna, Salmon, Hamachi, Tai, Masago, and spicy green onion — deep fried. I really loved the fishy scent and taste. The light batter creates perfect texture; bit crispy but not crunchy. Delicate and delightful!

The Uzura (Quail Egg) ($1.95) was soooo lush and silky. Of course, if you’re a runny yolk kinda person (like me!) this is something you’d enjoy and I recommend it but the lack of nori wrap and no masago (smelt roe) was disheartening. Still quite good!


Hokkigai (Surf Clam) ($3.95)! Chewy, oceany. Love these. 🙂


Lunch entree of Formosa Pad Thai (Tofu & Shrimp only) w/ fried rice, egg roll ($7.75) & a munched-on crab flavoured cheese puff (4 for $2.00). Pad Thai really needed more peanuts but they were good enough to hold the chicken in my dish so that was cool. Egg roll went to my best friend. So did my brother’s egg roll. Our best friend, The Rhino, is the boss of all egg rolls. 😮

Spirits! Long Island Iced Tea (6.50)! They even put me a maraschino cherry. :p

Chocolatini ($6.50)! This was really good. Strong, chocolaty, even butterscotchy.

My brother had the Three Delight. Rhino had the Emperor’s Fish and three Long Island Iced Teas. Unfortunately, he dropped the third one and broke the glass! :p

If you’re in town and looking for some good Asian cuisine, stop in for lunch or dinner. They have a full bar, sushi bar & some full blown Hibachi fun. Visit them on the web at to browse their full menu and get directions. Located at 1011 N.E. Loop 410, they’re really easy to find.



I’M PUBLISHED! MOONGLOW, A Sci-Fi Lesbian Romance Set In A Future Fashion World, OUT NOW for All eReaders!

June 3, 2011



My novel has been 8 years in the making. It brings me all sorts of glee to finally be able to release the world and characters of MOONGLOW onto the world! I self published via and can’t thank them enough for their excellent, comprehensive service.

Please visit its official site/blog at:

Please LIKE my novel on Facebook at:

Follow MOONGLOW on Twitter & Tumblr and — most importantly — BUY IT AT A SPECIAL INTRODUCTORY PRICE OF $2.99! Hurry, though! It will rise to its regular price of $6.99 soon! MOONGLOW is available for all eReaders, (Kindle, Nook, Sony eReader, iPhone, iPad, etc).

Smashwords Purchase link:

Amazon Purchase Link:

I’m pleased to announce that I’ve signed up for Operation eBook Drop so all deployed service women and men who are part of the program will receive a coupon to download MOONGLOW from FREE!















I’ve Been Assimilated!

March 3, 2011

I joined Tumblr! I had a long-standing issue where, if I clicked to join, I’d be served a “Not Found” error. To my glee, (and the chagrin of my productivity, no doubt), it’s working now.

Come out! Come out! Wherever you are! ~ Follow! Follow! Follow! Follow! Follow the. . . etc., etc.


GOOP Day 4 Recap

May 28, 2010

On day 5 so Day 4 recap needs to be posted! It’s gonna be another quickie but it’ll get done! :p

So day 4 began with the usual water with lime followed by a tea, (I had green tea w/ cilantro & parsley).

Breakfast smoothie of fresh peaches, almond milk, mint & crushed ice!

Lunch was very simple and frugal! I made a decorative “cup” out of  some baby spinach, (set them up in one of my larger soup bowls). Then, diced some green apple and chayote, topped with organic alfalfa sprouts and sunflower seeds.

Dinner was frugal, as well! Simple greens w/ steamed veggies on top! (Carrots, broccoli, radishes). Sprinkled w/ scallion and cilantro. Drizzled w/ red wine vinegar & freshly ground mixed peppercorns!


The Lounge Is Open! ! !

May 2, 2010

How exciting is this?! Hello, everyone! I’m called Charlie Romo and welcome to my brand, spanking new blog! The Moonglow Lounge will be dedicated to all things Fashion, Food, Fitness & Pop Culture that I find fantastic. I invite you to read the “About” page to get better acquainted with your host.

I suppose a good place to start would be discussing my perspective on these passions of mine.

Firstly, Fashion! Ever since I was very small, I’ve been obsessed with fashion. For one, I love and appreciate all things beautiful. Color, textile, vision, technique. I love and am heavily inspired by it all. I’m also obsessed with the cultural aspect of fashion and how change is documented in our societies by what we wear. I’m a huge history buff, I admit. From Dynasties to times of Exploration and the Elizabethan Era to Colonialism, the Victorian Era, Edwardian and further through all periods of the 20th century to now, I’m just FASCINATED by the trends we’ve set and ways we’ve identified ourselves from region to region.

I also love what fashion says about us as people; how we feel, our moods, ideas, statements, our individualism. I feel the clothes we wear are akin to how we decorate our homes. Just as the home harbors our bodies, our clothes harbor (not only our bodies but)  our souls. It’s all very psychological and I can’t get enough!

Above all, I love the models. :p Not just as walking canvases for the fashion artist to create on but as people. I have all the respect in the world for the exhausting, demanding work they do and how they help make the world a prettier place to live. 🙂 The company I keep says much as I am most comfortable with people who either work in fashion or appreciate it, (from respect to infatuation). I surround myself with eyes and hearts that embrace art. The art of fashion, in particular.

I also love the International nature of fashion. I’m a very Global person and fashion facilitates my love of every land under the sun. I love using little bits of six or seven different languages to carry on with fashion pals on a daily basis. This adoration carries over to every aspect of my life, from my cooking to writing and beyond.

As for a favorite designer, over all I would have to say Miuccia Prada. I find Prada very sophisticated, very chic, very sleek! I am also obsessed with EVERYTHING Coco Chanel and Karl Lagerfeld in her stead and anything John Galliano touches. Other top favorites include Michael Kors, Isaac Mizrahi, Sonia Rykiel, Thakoon Panchigul, Marc Jacobs, Valentino, Jean Paul Gaultier, Roberty Cavalli and late, great visionaries like Alexander McQueen, Yves Saint Laurent & Gianni Versace.

My #1 favorite model of all time is Tanya Dziahileva. Not just because of her unmistakable presence on and off the runway — (the first time I saw her some years ago, I dropped my drink in awe!) — but she’s the sweetest, most positive person working today. I also adore Iekeliene Stange, Coco Rocha, Freja Beha Erichsen, Taylor Warren, Manuella Tessari, Hannah Holman, Imogen Morris Clark, Dree Hemingway, Amanda Norgaard, Dorothea Barth Jorgensen, Frida Gustavsson, Hanne Gaby Odiele, Irina Kulikova, Lindsay Wixson, Karlie Kloss, Nastasia Ohl, Gisele of course!, Agynes Deyn and timeless beauties of seasons past like Linda Evangelista and Ines de la Fressange. And I can’t forget to mention my friend and rising star, Olia Kashevarova. She is breathtaking!

As for favorite recent shows: definitely Chanel SS 2010/2011. The whispy, carefree playfulness of Lagerfeld’s designs spun through that barn dancing romp with Lilly Allen singing, Iekeliene Stange & Charlotte di Calypso dancing behind her~ mesmerized me! :p

I also adore the subjective nature of Fashion. But, that’s the nature of all art, isn’t it? Art is in the eye of the beholder. What one person sees as sludge another sees as solid gold. I was taught that “Art is what is created by artists.” I really believe that. If I like something, props to the artist. If I don’t, so be it but my dislike does not invalidate their work. It’s just not for me.

On Cuisine: I’m a HUGE foodie! I love food so much, I made a profession of it. I am a firm believer in consuming the very best of what Earth has to offer us. I’m a manic supporter of all natural, organic products, Non-GMO goods, farmer’s markets and where animal products are concerned, I do my very best to source from free range suppliers. Once I was speaking with Soulful-Pop Musician Melissa Suzanne about food, (she has a background in Nutrition), and she discussed an 80% Raw/20% otherwise diet as ideal for her. I agree with this and apply it to my personal diet. The majority of what I take in are fruits and veggies, tofu and that sort of thing but I am not a practicing Vegetarian. I LOVE Vegan food, have adhered to the lifestyle on and off over the years and while I have done well to nearly eliminate red meats from my diet, I can’t live without my seafood. :p I also enjoy oddities; the strange of the strange in cuisine, (think Chef Andrew Zimmern comes to dinner), and offal. Offal is high in cholesterol and should be enjoyed in EXTREME MODERATION but those strange tidbits intrigue me. Tacos de seso (brain tacos), sucking on crawfish cavities, caviar/roe. . . gizzards! :p Yeah, I like that stuff. Even eyeballs! (In Mexican cuisine, we enjoy ojo in a variety of ways).

I believe in paying the utmost respect to animal product I prepare. My view is that those animals gave their life so that we may eat them. Thus, I believe in utilizing every morsel within my power; stock from bones, appetizers from offal, etc. . . And I believe in proper preparations. It breaks my heart when food is burned, ruined, thrown away, wasted, especially if it cost some poor little critter their life.

I believe in feasting with fun and love. It saddens me when people fight during dinner or when people are too upset for something yummy. I believe in the healing power of food and the warm smiles the things we enjoy eating provide. I make it my duty to spread love and happiness through the food I prepare. When I see someone beam over something I’ve made them, everything in my world just glows. Making people happy is a drug for me and, I must admit, I’m addicted. :p

On fitness: I’m a cardio-nut! I love my heart pumping, raining sweat, feeling high on all the fresh air surging through my lungs. I count carbs & calories, all that. My favorite exercise machine is my beloved Eliptical. I also adore weight training and resistance training. And swimming! I feel swimming is the best exercise we can get, (besides sex! :p)

On Pop-Culture: I’m obsessed with our day and age that allows us to document every moment in time instantly. I think we’re at an apex in appreciating where we are — preserving memories — so that we are producing some of the most detailed, perceptive logs any culture has ever seen. That said, I think appreciating pop-culture shows an appreciation for what led up to a particular moment and where we go from there. Our era of information overload has turned us all into data-miners, reporters, paving the path for future historians and I love every second of it.

You may expect me to post many music videos, birthday shout-outs to people I know or admire or both, TONS of clothes, looks of the day, FASHION SHOWS by the boat-load, photos I find inspiring, movie reviews, RECIPES!, oodles and oodles of pictures of food, my pets, my family’s pets, updates on my writing and just about anything I find interesting. I ramble a lot. My brain is a waterfall and I overflowed Facebook and Twitter enough to want a place like this; a blog of my own!

Also, this is my first foray into a full blown online blog! When I last meddled with websites, I thought I was hot shit working in my DreamWeaver lol. But this. . . all this automation is sooooo awesome. I’m spoiled! But! I’m still new at this so you’ll have to bear with me regarding the organization of it all. I have several topics I enjoy musing on so I may want to organize it a bit better than a constant stream of consciousness; maybe having separate blogs for each topic in the future? I dunno. If you have any advice, please drop it to me! Thanks bunches!

In closing, I’d like to thank you for taking the time to read this long-winded post. I hope you’ll find what I have to say amusing, insightful, entertaining or anything that helps you come back for more. One supreme theme you may expect around here is positivity. I am a firm believer in the power of positive thought. I do not believe in facilitating negativity, anger, hatred, malcontent, war-mongering or rudeness of any kind. I slip up like everyone else — we all do — but I believe that life is best surrounded by happy, positive people and positive energies and, through that, we help pave our way to success, not just in the world but within ourselves.

Many thanks for your time! Enjoy your stay at The Moonglow Lounge!

Be Sweet,


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