Category: Food And Recipes
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How a Prime Rib Sandwich Became a Kitchen Favorite
Post 2 of 9 – Field of the Dream Series We didn’t plan on running a prime rib sandwich special. But one week, our vendor sent us extra prime rib by mistake. Instead of sending it back, we turned it into an opportunity. I hopped into a chat with ChatGPT. Not to get a recipe,…
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Cooking Through the Aches — BBQ, Collard Greens, and Night Golf
Last week, sickness made its way through my house. My daughter brought home a stomach bug from school, my wife caught it, and soon enough, it hit me. Luckily, my symptoms were mild—just the sniffles and body aches, but they came at the worst time. Sugarbush was about to host one of its busiest weekends:…
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From Blog Posts to Products That Belong
Since launching MyJLStory, I’ve written more than 60 articles — and I’m still writing. Golf lessons. Food stories. Reflections on life and work. Every post is one piece of a bigger picture. Lately, I’ve been asking myself: Is there a way to share these lessons in a more organized package? Because if an article resonates…
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Performance Journaling: Shortening the Distance Between Mistake and Solution
Journaling sounds simple. Almost too simple. But it’s one of the most powerful tools I’ve found for improvement — in golf, in food, and in business. Here’s why: problems repeat. And awareness is the shortcut to fixing them. And when I say “journal,” I don’t mean a 300-word essay where you pour out your soul…
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What I Learned From Keeping a Food Journal
Food is simple — until your body tells you otherwise. When I first got married, I wanted to share more with my wife. She’s a vegetarian, and whenever we ate together or sat down with her family, I joined her. No meat on my plate. At first, I thought I was being healthier. More vegetables,…
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Gyudon, Negi Maguro Don, and the Joy of Giving
In my family, Japanese family restaurant–style food is more than just dinner — it’s our love language.My son Jou’s favorite is Gyudon, a bowl of thinly sliced beef and onions simmered in a sweet sake-soy sauce, poured steaming over white rice.My daughter Leia’s favorite is Negi Maguro Don, fresh chopped tuna mixed with green onion,…
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My Version of Gyudon – Better Than Yoshinoya
When I was ten years old, my father took me to Yoshinoya for the first time. That bowl of beef and onion simmered in sweet sauce was my introduction to Japanese food — and it stuck with me. Now, when I make Gyudon at home, I do it my way. It’s not the traditional Yoshinoya…
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Negi Maguro Don – My Favorite Japanese Dish You Can Make at Home
Out of all the Japanese dishes I’ve tried, Negi Maguro Don has always been my personal favorite. It’s simple, humble, and deeply satisfying. You don’t need a high-end sushi bar or the budget for sashimi-grade platters — this is a dish you can make at home, and it still carries the same comfort and freshness.…
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Cooking as a Chef: Life Lessons From the Kitchen
The kitchen was never just about food for me. It was a classroom. A place where timing, rhythm, and preparation taught lessons I carried far beyond the stove. Mise en Place — Everything in Its Place Every chef starts with mise en place — the practice of putting everything in order before the cooking begins.…