Wednesday, January 17, 2018

A (late) New Years Message from a hungry man

image courtesy of

Greetings, Feliz Navidad, Joyeux Noël and Buon Anno from my ghost town of a blog. I realize that my zest and zeal to write (babble) on this site has definitely waned, but I still like to keep it around. The blog to me is that comfy, kind of moth-eaten but still wearable sweater that you know you should chuck but just can't bring yourself to do it.

Life has continued on as it does, thank God, and I genuinely am so much happier with the way things have gone on with my life personally. Professionally, I think it's safe to say it's still an ongoing work in progress. I am forever vacillating between "Am I really going to meet my personal goals?", to "Yes Steve, you ARE kicking ass and you will achieve what you set out to do!" Yup, I really do spend an enormous amount of time talking to myself.

My health is improving after a health scare and setback last year (which was another reason I haven't been able to update the blog as often as I would like),but I am happy to face 2018 with a far healthier state of being - mentally anyway. Physically? Well, I know that the gym is beckoning but that pint of rum raisin ice cream won't eat itself. Are you seeing/feeling my dilemma?

I have stated in past New Years messages that I don't know what's going to happen with my life or in particular, this blog, but that I look forward to the adventure of finding out. That outlook has not changed. If the will and desire is still inside me, then A hungry man blog will continue to move forward, discover new things, reflect but not linger on the past and embrace 2018 with a fresh feel and vibe.

Alright 2018, lets see what you got!

Sunday, May 7, 2017

La route vers français (the road to French)

image courtesy of

Bonjour tout le monde, regarder et lire. So lets say you decide that you are going to learn a new language, and lets say - for example, that it's either going to be English or French, or both if you're feeling particularly bold. What do you think you will need to remember when it comes to knowing how to understand the differences between the languages? Here is a teaser:

Learning English: don't forget to dot your i's and cross your t's!

Learning French: don't forget to dot, diaeresis or circumflex your i's, grave accent or circumflex your a's, grave accent, acute accent, cedilla your c's, diaeresis or circumflex your e's, circumflex your o's, grave accent or circumflex your u's and cross your t's !
Oh mon dieu!!!

That quote above, courtesy of website you had me at e flat major, is a simplified comparison, but it often reminds me of the crazy road I have been on since jJ'ai étudie le français!

J'ai fini le cour français part deux (2) a l'université de Toronto, et j'ai continué avec le cours français - part trois (3)! What can I say other than what started out as an adventure to expend my linguistic knowledge has become an intense, tough but sorely needed wakeup call to what I thought would be a casual walk down a french lane. I will admit that it truly feels good to head back to school to (re)learn French, but it turns out the early years (nee Elementary and High School) of my French education were complete turned on its head.

Regurgitating verbs and pronouns and adjectives you thought you would never have to see again has not been a joy. The upside though, is that amazingly, I have gotten a bit better. So now when my professor starts speaking to us in rapid-fire French, I am actually understanding her (albeit leaving class with a slight headache from having to completely concentrate)!

All of this just proves "Oui, vous pouvez enseigner à un vieux chien de nouvelles astuces!" (you can teach an old dog new tricks!

Saturday, February 4, 2017

You'd better Belize it!

pics courtesy of Stephen Wilson

That headline had to be written. Trust me, it's not even close to some of the more memorable ones you will see if you just happen to visit Belize, nor does it match the eye-roll inducing moments of some of my previous blog headings. But, you have to appreciate the cheeziness right? No? Ah well, how about we focus on the pics above then shall we? Beautiful, and yet not really a fair idea of what to expect should you drop books, work and trousers and run to the heat, sun and sand of Belize.

Before any holiday vacation, my partner and I always do a fair bit of research. We have our criteria: we usually prefer adult-only resorts on the smaller scale - if it is private, even better. We love clear, warm water and direct access to the breach. I will also add in exceptional cuisine. Pretty easy right? Ok, maybe not, but we do try to aim for the best our budget will allow us.

It sounds like a typical search most couples would do, but as a gay, interracial couple we need to think not only about our dream wish list, but things people generally don't have to consider. We add in to our research what countries are truly LGBTQ-friendly, what resorts or hideaways will except gay couples, and thoroughly read as many reviews as possible. We even take the extra steps to dialogue with staff at whatever resort we chose, to find out as much as we can, and maybe to also prepare the staff for our arrival.

I understand how it reads: two high maintenance, grandiose travel snobs being overly precious about a trip. But let me be clear - all of this done for safety reasons. Please remember that a majority of countries within the hot sun and white sand zone tend to view homosexuality from either an illegal perspective, or just plain, outright hostility. Safety is of paramount importance to us, which is why all of these extra precautions can add an extra hour or ten to what should be a typical search for a vacay holiday.

After all of our research, we decided on Belize. It checked off all of our precautions and wish lists, and the resort we chose - Matachica Resort, had everything we wanted and then some. As this blog is a Hungry Man travels, what else would I babble about but Belize cuisine?

There are two food stories here: the resort and the country. The two do meet, but tend to oftentimes run parallel to each other. How is that possible? I'll explain.

The resort works very hard to provide its guests with the best quality and variety of food. Most resorts want to make sure that its food will please a variety of people, and Matachica does not differ from that viewpoint. The food at the resort is delicious, fresh and beautifully presented, but I found that local dishes on the menu tend to either be buried or not provided at all - unless of course, you ask for a local dish to be made (which Chef will happily comply to when asked and within reason).

The resort menu is mostly focused on fresh seafood, and why not? With the ocean literally beside the kitchen, Chef has to/must take full advantage of that access, plus - who would say no to fresh seafood? What I did find slightly disappointing, was that the food at the resort tended to be Italian influenced - pizza, calamari, pastas. Now I love Italian cuisine, and I didn't mind prior to the trip that it was so heavily featured on the menu - we knew what to expect about the resort cuisine before we picked it. After a few days, however, I started craving a bit more of a Belizean taste in my mouth.

There is hope though my fellow foodies. If you are looking for an escape of resort eating, and crave the true taste of the country, ditch the resort and head to town. As Matachica Resort is located close to the town of San Pedro, we took advantage of the proximity and went for lunch. With Caribbean and Latin influences on the cuisine, there are some great choices in town - from fresh shrimp tacos to Jamaican jerk chicken. We stumbled on Caprice Bar and Grill, and I am so glad we found it - the restaurant provided, hands down, the best meal I had on the entire trip. I had asked for and received a true Belizean local dish - red beans and rice cooked in coconut milk; the most succulent, delicious curried chicken, and beautifully prepared fried plantain.

pic courtesy of TA

Plantain is from the banana family, but unlike bananas it cannot be eaten raw. The best way to cook it is to fry it, although it can be boiled too. Either method softens the fruit and releasing it's sweet taste. Most people would squirm knowing that the best plantains to cook are the ones that are overly ripe. When the fruit skin is black, soft and squishy, that is when it is ready to cook. Peel it, slice it and fry it, and you'll be in sweet, tasty heaven.

With great food, excellent and personalized service at Matachica, not to mention meeting and interacting with incredibly friendly locals, a cabana right on the beach with direct access to the gorgeous, warm blue water you can see in the pics above. We really hit the jackpot, and after a week of hanging out, we started to think about planning a new trip to the country in the new year.

Heading to Belize was the prefect way to end what was quite a craptastic year last year. While I was there, sunning it up and trying to keep my mind in the lazy zone, I couldn't help but think about the future of this blog. I have not been keeping it up to date, but it's still a part of my life.

I may have to change the settings from occasional blog postings to the odd time to time post. Eventually, I know I'll get to the point where I will close it down. But there are lots of adventures to be had, and I do want to record it. So I'll keep going - for now.

Monday, September 12, 2016

Mon Dieu, it's back to school!

image courtesy of

We often hear plenty of stories about self-made men and women who forgo a higher education and hit the 'real-world' road to success in the workplace. And to them I say congratulations! For the rest of us however, we can't really rely on our less-than developed life skills to navigate the professional world. So what do we do instead? We put on our big-kid clothes and head out to be taught the fundamentals of life in colleges and universities. This September, as the kids head back to the classrooms and schoolyard to learn as much as they can about life, lets also give a warm hand to all the adults who are essentially doing the same thing - heading back to school. Adults that also include me.

Yes, once again, the ever learning life of a hungry man now currently involves expanding his language skills by enrolling in the French Languages certification program at the University of Toronto.

Heading back to the classroom after already obtaining my degree is not new territory for a hungry man. I have returned to the classroom in culinary management program to re-acquaint myself with the world of chefs and kitchens. I've hit the books once more to receive my public relations certification. But despite these achievements (or insanity depending on who you talk to), you may now be thinking, "really?" "Back to school?" "Again?" "Aren't your current educational achievements working for you?" I can honesty answer that with an uncertain yes, but at the moment it's not. So I am ready once more for another challenge - a shake-up so to speak, and learning a new language will definitely fulfill that need. I'll also add that it doesn't hurt to have a bilingual background in our increasingly global work world.

But here's the deal - I'll admit that with this new educational cycle, I find myself increasingly nervous as the first day of classes approaches. My current French skills - other than a few choice phrases here and there, is quite - ok, severely limited. And I'll also admit to being somewhat older than when I first started to learn the language (I was eight years old!), so I wonder just how this ahem 'older' brain is going to handle all this information received in a language that clearly isn't his mother tongue.

Regardless of those fears, I am very eager to see where this will lead, and in preparation for this new journey I've already began to practice and memorize my new motto: "C’est en forgeant qu’on devient forgeron" - translation: we learn by doing (including making mistakes)!

And remember to keep checking the blog as I get deeper in the course - à la prochaine!