Have you ever been called a Rockstar?

Rockstar status: A’s across the board with flare!

Has to do with being … well amazing but can this be damaging with relationships?

Sometimes having the recognition is what we all desire, right? However, overstating or giving to much spotlight to an individual can create a hostility amongst other colleagues. It is important to give recognition and accolades but as a manager or supervisor creating a balanced work environment is key.


Being professional can take on many characteristics. Being deemed a rockstar while being professional may be because an individual offers an additional character flair or compliment on top of their amazing level of work. The issue with this is it may not please everyone’s taste. Like cilantro, there are many people who love cilantro and others who swear it taste like soap. They are both correct with their opinions of cilantro, the folks that taste soap have this in their DNA (genetics) as they have an actual “variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves.” (Petruzzello, 2021) What does this mean for the rest of us, this mean that all that you do, the way you dress, the length of your nails, this savoir faire may come off soapy to them and be labeled unprofessional. Do not take it personal it is in their DNA not to like you while the majority will and allow you to garnish many of the most popular dishes.


Create a podcast episode

Sometimes being direct is necessary however according to Liz Ryan, “telling the truth when no one else in the room wanted the truth to be told” was considered unprofessional although she was more professional in her delivery than their disdain. (Ryan, 2015)

Sometimes when people say ‘That’s unprofessional’ they mean that something you’ve done or said makes them uncomfortable. Whatever you did or said might be the most professional thing anyone in your company has ever done!

Liz Ryan


Take it as a learning point (Baptism by fire). Not everyone will love what you do, and guess what? That is ok! A great colleague once told me if “someone tells you that I am horrible, believe them but if someone tells you that I am amazing believe them also, because it is their interaction that created the atmosphere they live in while I continue to grow from both.” I love this and I incorporated this into my lifestyle mantra.

I spoke a podcast about this topic check it out.

Thank you also for your generous donations.


Petruzzello, M. (2021). Why Does Cilantro Taste Like Soap to Some People? Retrieved from Britannica:

Ryan, L. (2015, June 15). Seven Things That Brand You Unprofessional. Retrieved from LinkedIn:

Please leave a comment below, your feedback is everything.

Take a break!

Who? You

What? A moment to reflect

When? Now, because when was the last time you had a break … a real bonafide break?

Why? Your mind, body and soul need it.

Where? Anywhere

How? Stepping away for a moment.

We all get stuck in a rut, or inundated with work, deadlines, timelines, matrix, kids lunch… but when do you take a moment for you.

I decided to step away make a yummy treat that I would enjoy creating for my family.

I put on Mark Anthony station on my Amazon Music app that I have on Roku and got started.

Mark Anthony station for the cooking mood.

I usually make a homemade Recaito every week for the house as a base for some dishes I prepare, like this yummy one. Bolitas de Mofongo without frying. If you need a break and want to jump into something yummy here is a recipe for you.

Bolitas de Mofongo – first the ingredients.

  • 4 Plantains (little past green)
  • Recaito (Recipe) 1 tablespoon
  • Pork Grinds/Chicharron (your favorite, plain) or without.
  • Farmers Ribs or boneless pork (small package)
  • 2 Eggs
  • Corn flour 2 tablespoons
  • Olive Oil
  • Salt 1 teaspoon
  • Milk 2% – 1/4 cup.
  • Water 1/3 cup with salt 1 teaspoon.
  • Flour 1 cup.
  • Water 3 cups
  • 1 chicken Bullion

Bolitas de Mofongo – Steps.

Should look like this. (Borrowed Picture)
  • Grate the plantains – and place the water 1/3 cup with salt 1 teaspoon. *UPDATE* Squeeze and drain thoroughly.
  • Add milk, eggs, recaito, corn flour (add more cornflour for a consistency that works for you. Mix thoroughly.
  • Roll into a ball shape incorporating the pork grinds into the middle and dip into flour so it is completely dusted, place to side. If you are very technical it should be no more than two ounces.
  • Chop up pork meat into small cubes.
  • Now, in a pot (Imusa prefered) add olive oil and the cubed pork. until browned and then remove but leave the flavor and bits there.
Imusa pots (my favorite)
  • Add 1 chicken Bouillon and 3 cups of water. Let it boil, this is essential it needs to boil.
  • Once boiling add the balls into the pot. When cooked they should float. Lid off.
  • Now add back in the pork and let it simmer at a less temp.
  • Once incorporated evenly cover and place off heat to settle.
  • This is delicious with Arroz blanco (white rice) and Avocados.

Let me know what you think? While eating this check out my latest podcast “Take a break!”


A base for all your recipes.


  • Culantro, 1 bunch
  • CIlantro, 1 bunch
  • Garlic, about 1 head
  • Onion (Yellow/Spanish)
  • Cumin powder or fresh seeds, no more than 1 teaspoon
  • Bayleaf, 1.
  • Salt, 1 teaspoon
  • Oregano, 1 tablespoon if dry – 1 bunch if fresh.
  • Sweet Chili Peppers (You can leave this out).
  • Lemon, 1 squeezed. (You can leave this out).
  • Olive Oil, 1 tablespoon.

Tools: Pilon and Bullet or Food Processor.

Imusa Pilon (any Pilon will do)


  • Pilon the garlic, oregano if dry, cumin, salt and olive oil – this will help the oils in these ingredients essence blossom.
  • Wash culantro, cilantro, oregano (if fresh) thoroughly (you never know what is living in there) keep stems and pick off any decay or wilting leaves. rough chop add to bullet with rough chop of onion, and bayleaf. You can decide now to add chilies and lemon or not in this step.
  • Now blend until fine.
  • Add in your pilon ingredients and hand whisk.
  • Place in Jar and close, keep refrigerated.
  • You will only need about 1 or 2 tablespoons of this per recipe and can last about 10-14 days if refrigerated well.
  • You can also freeze into an ice cube tray and then placed in ziplock back. This can last you 1 month to 2 months depending on usage.

Enjoy and let me know if you tried it.

Arroz Blanco

I love white rice but made a certain way. If you know me – you know I prefer it cooked in a Imusa pot.

Imusa pot

Something about it is very special and delicious. Here is a recipe you can do I make many sort of rices they have the same method but the ingredients changes. Try it and let me know what you think.


  • Rice (ANY BRAND) I prefer Carolina, long grain.
  • Salt
  • Water
  • Oil (Olive or Coconut) depending on dish.


  • Depending on dish you may not always wash rice but for my Arroz Blanco, 1 cup of rice in water and soak. 2 minutes, then hand wash and drain.
  • In my favorite midsize Imusa pot, I place about 1 tablespoon of oil and let it get warm (this is where if i wa adding other ingredients I would do so)
  • Add Rice and mix so that all the grains are covered.
  • Then I add 2 1/2 cups of water. Here is the trick for any amount of rice you add always add that amount times 2.5 cups of water.
  • Then I add salt and taste. It must have a specific taste of salt. Not to much just enough. I do it by eye, however everyone has a different preference. I suggest you taste the water to confirm.
  • I cover and let boil on high.
  • In less than 5 minutes, I stir Rice and then place temperature at half the amount of heat and place lid on angle.
Lid placed on angle.
  • Once I see little circle or bubbles in the middle, I do one last stir, cover and remove from heat. This sits for 10 minutes uncovered. WHen I remove lid the rice is even and perfect. I do an extra mix and recover to maintain warmth.

Ready to eat plain or with your favorite dish. Yummy.

Arroz Blanco