04/18/2026
Thereās something most people donāt know about meā¦
when I cook for myself, I cook differently.
Not fancier. Not more complicated.
Just more honest.
This week, Iām cooking something I truly love to eatā¦
the kind of plate I make when Iām not trying to impress anyoneājust feed myself right.
If you know me, you know this already:
black beans are non-negotiable.
Slow, rich, full of flavorā¦ the kind that sit next to white rice and donāt need anything else, but still make everything better.
Hereās what Iām dropping for lunch this week:
āØ Pork loin, rolled and stuffed with chorizo & sweet plantains (amarillos), wrapped in bacon
š White rice
š¤ Black beans ā my way
Simple. Comforting. Full of flavor.
The kind of food that speaks for itself.
This week isnāt about trends or fancy platingā¦
itās about cooking from my own cravings and sharing that with you.
Hope you love it as much as I do.
And if you have a sweet toothā¦ Iāve got you.
A no-bake cheesecake served in a cup, topped with a silky passion fruit jelly.
Creamy, light, and just the right balance of sweet and tangy to finish the plate.
Simpleā¦ but it hits.
ā MC Flavor Studio
