Updates - From The Garden, About The Blog and A Preview into 2016

Life has been all sorts of hectic lately. Which is a good thing. It is what I want. It is what i have been working towards. However, in order not to get completely overwhelmed and lose track of absolutely everything, I have had to take a step back. To plan things properly. 

I am very excited to say that after 3 years of registering a domain and renewing and doing nothing, we will actually go live with our website in 2016. The goal is to launch by the end of the first quarter at the latest. The website will have a section for the blog and so much more. All things 'From Uzo's Food Lab' related. This is a roundabout way of apologizing for the sporadic posts. Its also manic season for the bakery which leaves very little time to post. 

Exciting and busy times ahead. One of my major dilemmas is finding the right person to design the site without mortgaging my future children. Any recommendations will be very helpful.

Before we go all Idris Elba and Common sexy with the blog, here are a few updates from the garden:

Pepper harvest - sweet banana, cherry bomb, green bell, jalapeno and  Hungarian hot wax varieties

Ripening cherry bomb pepper

Tomato harvest - large cherry and striped stuffer varieties

Spider plant. I am making an effort to introduce inedible plants into the garden

Brussel Sprouts forming. Its been trial and error but i have it right. Finally 

Begonia plant. Its so pretty i think

My very first beef steak tomato from the garden

Black truffle tomato coming in

With the Christmas season here, I would love to know what will be making it onto the menu this year?

Enjoy!!!

And I am baaaaaccckkk!!!!! Really back this time......

Its been an amazing time at Uzo's Food Labs and I admit I haven't had much time to blog. But I finally have a clone (lol) and all is well in the world and I can get back to blogging regularly.

So quick recap of some of the fun stuff I have been up to:

• I started hosting the Friday Food segment on The Spot on EbonyLifeTV (channel 165 on DSTV bouquet) and its been an amazing journey.
• Recreational cooking classes have started and I will share more details in posts to come
• The Uzo's Food Labs website is under construction with lots of fab features that I cant wait to share but you know these things go. Best to keep quiet until its absolutely done in case my web designer disappears.

There are a few more exciting things in the works but until its signed, sealed and delivered, mums the word.

So here we go.....