Philly Cheese Steak Sandwich (((Authentic)))

Hello, Darling

Below is a recipe i found years ago for an all time american favorite meat ans cheese sandwich, the Philly Cheese Steak.

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Philly Cheese Steak Sandwich (((Authentic)))

Ingredients:

•     1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub rolls
•     1/2 lb deli roast beef, or any thin sliced steak  
•     1 onion (thinly sliced)
•     1 green bell pepper (thinly sliced) (optional)
•     2 teaspoons garlic (minced)
•     1/2 lb provolone or swizz cheese (thinly sliced)
•     For extra favor try Monterey pepper jack cheese slice as a tasty alternative
•     Extra virgin olive oil (for grilling)
•     Salt and pepper

Directions:

1. Heat a griddle or a large sauté pan over medium-high heat.
2. When hot, cover bottom with olive oil.
3. Add the onions and bell pepper and cook, stirring, until caramelized, which will take about 6 to 8 minutes. Then, push the mixture off to one side of the griddle.
4. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
5.  Mix the meat and the caramelized onions and bell pepper together.
6. If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise.
7. Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese. OPTIONAL.
8. When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

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Enjoy!

Download the PDF.

Until next time,

     Chow, Darlings

Microwaved Chili Potatoes

 Hello, Darlings 

This recipe is not new. A variation of chili potatoes is served in many restaurants, like Wendy’s for one, and as the title of this post states, I just call it, “Microwaved Chili Potatoes”. I did it on the fly, because I really did not feel like cooking, but I thought, something is better than nothing. In the photo below they look so good. 

Microwaved Chili Potatoes

Ingredients

• 2-4 jumbo baking potatoes
• A container of onion dip
• Enough fresh chopped green onions or scallions to top each potato
• Enough grated cheddar cheese to top each potato
• 1-2 cans of Campbell's Chili with beans

Directions 

1. Wash and pat dry the potatoes
2. Using fork or knife punch holes into potatoes so they will not burst when microwaved
3. Once potatoes are done slice each one down the middle
4. Add two tablespoons of onion dip into the middle of each potato, microwave the chili
5. When chili is done spread on to onion dip and over the rest of the potatoes
6. Then top with the green onions and cheddar cheese.

That’s it. A quick and easy one dish meal for night when you’re feeling blue and kids are staring you down. In fact, this recipe is a good one for kids to try.

I hope you will enjoy it. We did.

Download the recipe.

Until next time,

      Chow, Darlings

A Widescreen Online Review Plus Recipe@2026

Evelyn’s Roaster Oven Pot-Luck, The Article

 Hello, Darlings

Tonight, I have a new recipe for a roaster oven pot-luck meal. It came into creation because I was out of both the baby red potatoes and golden potatoes for cooking a standard London broil meal. Instead of it, I decided to create something new. I call my newest recipe, Evelyn’s Roaster Oven Pot-Luck. It resembles beef stew.

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Evelyn’s Roaster Oven Pot-Luck

Ingredients

• One 2 ½ - 3 Lb. London broil
• One 12oz bag of frozen mixed vegetable
• One package of large Portabella Mushroom Caps
• 3 Cans Campbell Beefy Mushroom Soup
• 1 Packet of Onion Soup Mix
• One 8oz can of slice mushrooms
• 1 Cup Water
• 1 Zucchini
• 1 Yellow Squash
• 1 1/3 cup of dry instant potatoes , cooked with one teaspoon of minced garlic

Directions

1. Preheat Roaster Oven to 400^o degrees
2. Line a 4-quart casserole dish with foil crosswise and lengthwise
3. Rinsed and pat dry the London broil, then cut into about 1 1/2 inch pieces, set aside
4. Drain the canned mushrooms, and slice the large Portabella Mushroom Caps into equal pieces, about 12 pieces
5. Slice the Yellow Squash and Zucchini into ¼ inch rings, then layer slices in the bottom of the casserole dish
6. Add in order: London broil pieces, canned mushrooms and large Portabella Mushroom Caps
7. In a quart size measuring cup or large bowl add 2 cans of Campbell Beefy Mushroom Soup, the water, and the dry onion soup mix. Stir the ingredient until the onion soup is mixed well in the rest of the ingredients
8. Then pour the soup mixture over the mushrooms, London broil and bottom vegetables
9. Seal foil over the ingredients and using a fork poke small air holes in three to four places on the foil.
10. Place the casserole dish into the preheated roaster oven.
11. Depending on the cut of the meat roast the meal for 2 ½ to 3 ½ hours; some cuts of London broil meat are cook of tenderer and faster than other cuts.
12. After 2 ½ hours if the meat is tender, microwave the frozen mixed vegetables for 5 minutes and stir into the meat and vegetables in the casserole dish. Then pour the remaining can of beefy mushrooms soup over everything; reseal the foil and roast for 45 minutes.
13. If after 2 ½ hours if the meat is not tender an additional ½ hour of roasting time at a time, ending with no more than an overall roasting time of 3 ½ hours. You can still add the mixed vegetables and pour the remaining can of beefy mushrooms soup over everything at this time as well. The extra roasting time will not hurt the meal.
14. While the London broil and vegetables are roasting, cook the instant mash potatoes according the directions and desired serving size (for us four serving is enough for two days). Stir the two together, and enjoy with a batch of buttery biscuits and the tastiest pot-luck dinner ever.

 A Widescreen Online Review Plus Recipe@2026

Download the PDF.

                                                                              👍👍👍👍👍👍👍👍👍👍

Now that this is done, I can get back to streaming my latest kdrama craze, Blood Free, which is a truly good thriller filled with corporate spying, cyber hacking, murder, dysfunctional family ties, and some surprises that are guaranteed to keep you watching and wanting more. And, believe me, you will want more. Starring in Blood Free are actors Ju Ji-Hoon, Han Hyo-Joo, Lee Hee-Jun, Lee Mu-Saeng and it can to seen on Disney + and HULU.

Stream Blood Free in Eng Dub  Online on Hulu. 

Until next time,

    Chow, Darlings

A Widescreen Online Review Plus Recipe@2026

Evelyn’s Air Fryer No-Salt Braised Chicken Breast

 Hello, Darlings

Here is a no-salt chicken recipe for those you on a special no-salt or no-added salt diet. I whipped it up on the fly, and it tastes great.

Evelyn’s Air Fryer No-Salt Braised Chicken Breast

Ingredients

4 medium to large chicken breast, haven

2 teaspoons dry garlic

2 teaspoons dried roasted onions

1 teaspoon white pepper

1 teaspoon summer savory

1 teaspoon oregano

¼ teaspoon cayenne pepper

 

Directions

1. Spray lower rack with cooking oil, then insert it into the  air fryer and heat on 375 degrees
2. In a gallon baggie add all dry ingredients
3. Seal baggie and shake ingredients until well mixed
4. Rinse and pat dry chicken breasts, and then place them in the seasoned baggie.
5. Seal baggie and shake ingredients on chicken until well covered;
6. If needed, mix together a little more of the seasonings to cover the chicken breasts
7. Add chicken breasts to pre-heated air fryer, and cook for 20 minutes, turning chicken only once after the first 10 minutes.
8. Serve as part of a meal or as a chicken sandwich with mayo.

 Download the PDF.

Until next time,

     Chow, Darlings

A Widescreen Online Review Plus Recipe@2026

Evelyn’s Extra-Deluxe Seafood Pasta Salad & Crust-Less Pumpkin Pie

Hello, Darlings

Hey, I’m back with a delicious update to the recipe I named, ‘My Deluxe Seafood Salad’. 

I admit that I went a little crazy with the ingredients and added additional seasoning, nuts, crushed red pepper, pasta and some remoulade. Out of necessity, I also used colossal size shrimp instead of the usual medium size ones. The whole baby clams were replaced with imitation crab flakes, and the sweet onion was replaced with green scallions. What was omitted was the dry mustard and gumbo file.

Like the original recipe, this one is filled with wholesome goodness. I will serve it with a side of baked beans, cooked spinach, buttery biscuits and for dessert, slices of Crust-less Pumpkin Pie with whipped topping. However, you can add whatever sides that you desire. 

Oh, as the title states above, I named this recipe. ‘Evelyn’s Extra-Deluxe Seafood Pasta Salad’.

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Evelyn’s Extra-Deluxe Seafood Pasta Salad

Ingredients:

• 2 cups rotini pasta, cooked
• 1 5 oz. can of tuna, drained
• One 12 oz. bag of imitation crab flakes, cut up
• 12 oz. of Boudreaux’s Crawfish Tail Meat, unfrozen
• 1 bag colossal size shrimp, unfrozen
• ½ tsp. cilantro
• ½ cup mayonnaise
• 2 tbsps. remoulade
• ½ tsp. lemon juice
• ¼ tsp. crushed red pepper
• ½ tsp. dill weeds
• ½ tsp. celery seeds
• 8-10 long leaves of green scallions, chopped
• 1/4 cup chopped red onion
• 1/4 cup sliced almond
• 1 celery stalk, chopped
• 1 tbsp. sweet pickle relish
• 1 medium size carrot, chopped coarsely
• 1 medium granny apple, diced
• ½ cup red, green, or yellow bell pepper
• ½ teaspoon Black Pepper
• 1 tablespoon Sugar
• Salt to taste

Directions

1. If shrimp have tails on remove them and then the shrimp cut in half lengthwise, then microwave for 5- minutes
2. Drain and add cooked shrimp to a bowl  of ice for 5- minutes
3. Add cold shrimp to the rest of the pre-chilled seafood in a large mixing bowl, place in refrigerator
4. Cook pasta as directed on box, I used rotini, but penne, ziti, or small elbows will do
5. Drain and chill pasta over ice for 5 minutes
6. Remove ice, and drain pasta again, and then add the bowl of seafood
7. Add all the other ingredients until well mixed.
8. Transfer salad to a medium-large lidded bowl
9. Sprinkle top with sweet paprika and chill until suppertime.
10. Serve on a bed of lettuce or fresh spinach, optional

I know you will enjoy these recipes. To keep them click on the links above.

Until next time,

      Chow, Darlings

A Widescreen Online Review Plus Recipe@2026

My Oxtail Stew, Plain and Simple

 Hello, Darlings

I thought I had ported the recipe for my oxtail stew years ago, but upon doing a search for it,  I discovered that I had forgotten to do so. Therefore, I am posting it now. If you enjoy throwback meal, then you will enjoy this one.

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My Oxtail Stew

Ingredients

• 6 medium Potatoes cut in fourth
• 12 or more baby carrots
• 1 large Onions, chopped
• 3 Celery stalks, chopped bit size
• 2 cans stewed tomatoes
• 12 ounce bag of frozen peas
• 5 ounces of frozen pre-snapper green beans 
• 1- 2 tablespoons Flour
• 1 ½ teaspoon Salt 
• 1/2 teaspoon Butcher ground black pepper or regular pepper according to medium- heat medium- heat personal taste 
• 3/4 teaspoon Thyme
• 3 Garlic cloves
• 2 chicken bouillons 
• 1 teaspoon Worcestershire sauce 
• 1 package Oxtails
• 1 bay leaf 
• 1 bell pepper
• 2 pinches crushed red pepper

Directions 

1. To quicken the cooking progress of the carrots, microwave them first on high for 15-20 minutes. Then add them with the water they were cooked in to cover in an 8 quart Dutch oven.
2. Rinse oxtail and place in the Dutch oven with the carrots, and then add water to cover the meat.
3. Add all the other ingredients with the exception of the potatoes, barley and flour, and cook on medium-high for 1½ hour  or until oxtail shows some tenderness
4. Reduce heat to medium and cook stew for until the oxtails are tender, but not falling off of the bone
5. Add  potatoes and barley 
6. Mix flour with a ½ - ¾ cup stew hot stew liquid, and then add the mixture during last 15 minutes of cooking. This avoids lumping. Simmer for 20 minutes on medium-low

NOTE: For additional nutrition I sometimes add 2 cups of chunky butternut squash. 

A Widescreen Online Review Plus Recipe@2026

Download the pdf.

Until next time,

     Chow, Darlings 

Evelyn's Pinto Beans with Russet Potatoes and Green Beans

 Hello, Darlings 

Of those of you who have stayed with me from the beginning of this website, you would remember that back in August of 2016, I posted my recipe for Easy, Tasty Pinto Beans Soup, and that I created that recipe because our local store was not carrying the Hurst's Pinto HamBeens with its ham seasoning packet. My pinto soup creation was close enough to the Hurst’s brand that it became a household hit and is still a staple meal at least once a month.

However, yesterday I changed it up because I was short on ham. I usually add a cup of chopped ham with one piece of smoke meat. Instead, I added three diced Russet potatoes and a twelve ounce bag of green beans, each one snapped into three to four pieces. The meal was delicious, and while adding green beans and potatoes to pinto beans is not new, as in many families, my grandmother and great-grand mother cooked theirs this way, so never hurts to revive an old family tradition. 

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Evelyn's Pinto Beans with Russet Potatoes and Green Beans

Ingredients 

• 1 1/2 Pound Dry Pinto Beans 
• 1-2 pieces of Smoked Neck Bones and 1 Cup Chopped Ham 
•  Water enough to cover meat
• 3 – 4 mediums size Russet potatoes
• 12 ounces of fresh or frozen green beans, snapped 3 or 4 times.
• 1 Onion, Chopped 
• 3 Chicken Bouillon Cubes
• 1 Large Garlic Clove, Chopped
• 2 Tsps. Colgin Liquid Smoke, Mesquite 
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper

Directions 

1.   After washing the beans, soak them overnight in cold water, or let them stand in very hot water for a while as the meat, garlic, and onion cook in large pot to a high boil on level 5.
2.   Then drain the beans and add to pot. 
3.  Cook on level 5 until beans of partially soften; being mindful of water level. Stir occasionally. 
4. Add more water if needed  
5. Add potatoes and green beans during the last 45 minutes of cooking
6. Reduce heat to level 3 and cook beans until completely soften but not mushy.
7.  Again add only as much water as needed.

The only difference in the two recipes is that in this update I added the green beans and potatoes, so if you are a fans of my original recipe, just omit the vegetables. Enjoy!

Download the recipe here.

Here’s a question for you: Have you ever eaten deep fried frog legs? 

When we were children, and long before McDonald's opened its first fast food restaurant in Chicago, we grew up eating deep fried frog legs as a regular part of takeout meals. Deep fried frog legs are still a regular meal in Chicago and a little pricier, but they are worth the try providing you are ever up there. I am craving them now. I don't know if I can find them down here in Florida. If not, I will ask my brothers to ship me a frozen box of them. 

The BEST Way to Cook Frog Legs!

Until next time,

     Chow, Darlings

A Widescreen Online Review Plus Recipe@2026

Evelyn’s Instant Pot Blender Easy Hot and Spicy Curry Chicken’

 Hello, Darlings

I thought that at one time during these passed decades that I had posted my recipe for chicken curry. However, after doing a search for said recipe, I didn’t find it. Therefore this evening I am posting my very unique twist on a traditional curry dish.  

I call it. ‘Evelyn’s Instant Pot Blender Easy Hot and Spicy Curry Chicken’, and it is delicious. The reason I used this blender is because it is easier for me to make the curry sauce this way, and I don’t have to constantly watch the pot.  If you happen to own an Instant Pot Blender or another brand of blended that makes soups and pureed meats and vegetable, then this recipe is for you. Hope you will try it, because I am sure you will enjoy it.

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Evelyn’s Instant Pot Blender Easy Hot and Spicy Curry Chicken

 Ingredients

Curry Sauce Ingredients:

• 2 tablespoons canola oil or 2 tablespoons garlic infused olive oil
• 1 small onion, coarsely chopped
• 4 medium-size cloves garlic or 2 medium-size cloves garlic coarsely chopped
• 8 – 10 pieces fresh ginger (each about the size and thickness of a 25-cent coin; no need to peel the skin), coarsely chopped
• 3 teaspoons McCormick Gourmet Hot Madras Curry Powder
• 1/ 4 teaspoon ground cayenne pepper
• 1 can diced tomatoes with their juices
• 2-1/4 teaspoons melted butter plus enough whole milk to equal a half cup
• 1 1/2 pounds skinless, boneless chicken breasts cut into 1 ½ inch cubes
• 1 teaspoon salt
• 2 teaspoons dried cilantro leaves

Equipment:

Instant Pot Blender

Electric Skillet

Directions

To make the curry sauce:

1. In the electric skillet add the oil and heat to about 350 degrees.
2. Once the oil appears to shimmer, add the onion, garlic, and ginger and cook until the onion is a light caramel brown around the edges for 4 to 5 minutes.
3. Then deglaze the skillet by scraping its bottom once or twice to release any bits of onion, garlic, and ginger, adding those flavors back into the vegetables.
4. Transfer these vegetables to the Instant Pot Blender, puree for one minute
5. Then in the Instant Pot Blender add the diced tomatoes, dried cilantro leaves, salt, ground cayenne pepper, McCormick Gourmet Hot Madras Curry Powder, milk and butter
6. Using the puree setting, puree all the ingredients until the curry sauce is smooth and is saffron orange-hued.
7. Then change the setting on the blender to the soup setting and cook the curry twice or for a total of 24 minutes.
8. While the curry sauce is cooking, lightly braised the diced chicken in the electric skillet until there is no pink meat and all of the sides are white.
9. Once the curry sauce is done, stir it into the skillet with the chicken.
10. Cover the skillet; simmer the curry sauce and chicken on 275 degrees for 12 to 15 minutes, stirring occasionally.

Serve with pasta or rice.

Download the recipe here.

Until next time,

     Chow Darlings

A Widescreen Online Review Plus Recipe@2026

Evelyn’s Budget Friendly Spicy Breakfast Pork Sausages Patties

Hello, Darlings

With all the rising prices, we find ourselves taking a step back in time to adjust our budgets to make most things meet, and to put good quality food on our tables. We found, as many of you have, that the prices of meat has double or nearly doubled in the past ten years, that 8 pound bag of Chicken Wings that cost you $11.48 in 2014, now cost $21.37. The London Broil that was $12.00 in 2015, and which mysteriously changes in cuts, texture and taste today is now $17.22, and an one pound of Ground Beef of the same leanness in 2016 was $4.98, but is $6.83 today; and let’s not forget that thick juicy T-Bone Steak for $12.00 in 2016 has now gone up to $18.81, only it is not quite as thick.

Well, you get my point. With the rising prices of nearly everything, we as a people have had to adjust our weekly or monthly food budgets so we can serve good quality food to our families.

I know, I know, I am ranting on, but there is much truth in what I am writing. Today we, and I am referring to the cooks in the families; the ones that buys the groceries and balances the budgets have to find and/or create nutritional meals with smaller food budgets.

Will the food prices come down so that it becomes more affordable for the average family household? The man upstairs said so, but then the man upstairs never had to choose between 97% lean ground beef and 75% lean ground beef.

They say America is fat and wasteful. Well, look at the beef.

Enough ranting, today I have a new breakfast recipe for you, and yes, because of the rise in beef prices America is eating more pork. You remember the commercial about the “other white meat”, well, pork it is and pork it will be until beef prices make sense again. My new recipe is Evelyn’s Budget Friendly Spicy Breakfast Pork Sausages Patties, which I created because we like pork sausage patties and the cost of a pound of ground pork is less expensive than one of the prepackaged ones, and when made correctly, you can get more patties per pound.  

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😎😎😎😎😎😎😎😎😎😎

Evelyn’s Budget Friendly Spicy Breakfast Pork Sausages Patties

Ingredients

• 1 pound ground pork
• 2 teaspoons brown sugar packed
• 1 teaspoon garlic powder
• 1 teaspoon dried sage
• 4-5 long red pepper pods, minced
• ½ cayenne pepper
• 1 teaspoon  salt
• ½ teaspoon butcher ground black pepper

Directions

1.      Place all the ingredients in stand mixer to thoroughly blend on high for 2 minutes, and on medium for  2 minutes,  and again on high for 1  minutes, or  until well mixed. Optional: Cover and refrigerate for 2 hours or overnight.

2.      Form the sausage into eight patties.

3.      Heat a nonstick skillet on medium high heat and cook the sausage for 4-5 minutes on each side until browned and cooked through.

Note: You can double or tripled the amount of the patties, and then freeze them. Later, they can be cooked directly from the freezer to the stove.

Download the recipe 

Until next time,

    Chow, Darlings

A Widescreen Online Review Plus Article@2026

CHILDREN OF BLOOD AND BONE IS ONLY IN THEATRES

 CHILDREN OF BLOOD AND BONE IS ONLY IN THEATRES

DOLBY CINEMA, PREMIUM LARGE FORMATS AND IMAX® JANUARY 15, 2027

Paramount Pictures Presents

In Association with Domain Entertainment and 2.0 Entertainment

A Temple Hill / Sunswept Entertainment Production

A Gina Prince-Bythewood Film

“CHILDREN OF BLOOD AND BONE” 

Executive Producers

Jeff Waxman, Jennifer Madeloff, Tomi Adeyemi, Reggie Rock Bythewood, Marty Bowen, Pete Chiappetta, Anthony Tittanegro, Andrew Lary, Sophie Cassidy, Zack Conroy

Produced by

Wyck Godfrey, John Fischer, Isaac Klausner, Karen Rosenfelt, Matt Jackson

Based on the Novel by Tomi Adeyemi

Screenplay by Gina Prince-Bythewood and Tomi Adeyem

Directed by Gina Prince-Bythewood

Cast:

Thuso Mbedu, Damson Idris, Amandla Stenberg, Tosin Cole, featuring Cynthia Erivo, Lashana Lynch, Zackary Momoh, Richard Mofe-Damijo, Chiwetel Ejiofor as King Saran, Regina King as Queen Nehanda, with Idris Elba and Viola Davis. Also starring, Saniyya Sidney, Diaana Babnicova, Bukky Bakray, Ayra Starr, Shamz Garuba, Kola Bodunde, Pamilerin Afolake Ayodeji, Tèmítópé Fágbénlé 

Synopsis:

In the epic fantasy world of Orïsha, a young woman goes on a quest to reclaim the magic that was violently stolen from her people. She and her brother ally with the daughter and son of the king to fight back against his brutal rule. Directed by Gina Prince-Bythewood, CHILDREN OF BLOOD AND BONE features a stellar cast including Thuso Mbedu, Damson Idris, Amandla Stenberg, Tosin Cole, featuring Academy Award® nominee Cynthia Erivo, Lashana Lynch, Zackary Momoh, Richard Mofe-Damijo, Academy Award® nominee Chiwetel Ejiofor, Academy Award® winner Regina King, with Idris Elba and Academy Award® winner Viola Davis.

 FYI:

THIS DAY IN HISTORY:  July 28, 1868

14th Amendment Adopted

THIS DAY IN HISTORY:  July 19.  1868

Seneca Falls Convention begins

Evelyn’s Jumbo Pineapple Upside Down Cupcakes

 Hello, Darlings

As you know on March 9, 2026, along with several other recipes, I posted the recipe for the Old Fashioned Pineapple Upside Down Cake. It can be found under the Sharing the Goodness, Evelyn’s Favorite Recipes. Just stroll down and you’ll find it.

This was one of my favorite goto recipes that was easy to find in the older editions of the Betty Crocker’s cookbooks, of which some of them dated back to the late 1950s. 

I loved when my mother made this cake. It was always so sweet and gooey. When I grew old enough to cook, this cake as well as lemon meringue pie, bread pudding, rice pudding and vanilla wafer pudding were the first desserts I learned to bake, and they still are family favorites today.

Well, today and as the title above suggests, I wanted to try something new with something old. What I did was take the old fashioned pineapple upside down cake recipe and made six large cupcakes; making it easier for my husband, Stanley and I to grab and eat this dessert without sacrificing any piece of the gooey brown sugar covered pineapple and cherry on top. From the photo below you can see how delicious they look and that Stanley has already grabbed one.

Stanley loves it, and he is always a good one for grabbing a quick dessert to eat. 

As the recipe itself, there are no changes in the mixture. However, the baking time has changed from 50 to 55 minutes, to 40 to 45 minutes, and of course instead of baking the cupcakes in the standard 12 cupcake pan, I used a six cup jumbo cupcake pan.

Before I go, I want to share with you an amazing and deeply heartfelt kdrama/RomCom that I watched last week.

It is as follows:

Can This Love Be Translated?

Starring, Kim Sun-Ho and Go Youn-Jung as a reluctant man and woman struggling with the meaning of love, and how to hold on to it. I guarantee that you will find yourself on a multi-emotional roller coaster, which will leave you totally drained by the end of the series.

Joo Ho-Jin (Kim Sun-Ho) is a multilingual interpreter with extraordinary language skills including English, Japanese and Italian. He begins to work for star Cha Mu-Hee (Go Youn-Jung) as her interpreter. She has bright charms and is always confident. -- Netflix/Roku

Until next time,

     Chow, Darlings