Stay Positive

The Black Sheep Restaurant of Manassas, VA: Bourbon Butter Cake, “Top Pick!”

by Sheila Inman

Food as Art! Bourbon Butter Cake is Like The Sun!

August 22, 2026

Latest Highlights, Restaurant Reviews
Trummers Restaurant of Clifton, VA: An Unforgettable Dining Experience

by Sheila Inman

Fine Dining at Trummers in Clifton Feature dish, Braised Beef Short Ribs

July 11, 2025

Food Journey's of a Lifetime, Latest Highlights, Restaurant Reviews
21-Day Vegan Kickstart Program

by Sheila Inman

GreenFare Organic Cafe Vegan Pizza

January 4, 2024

Latest Highlights, Restaurant Reviews
Ramener Sa Fraise

by Sheila Inman

Molded Avocado Crema, Spicy Tuna and tortilla crisps.

November 22, 2019

Uncategorized
J’ai La Lêche!

by Sheila Inman

Causitas Baked Whipped Potatoes, "Amarillo" Sauce topped with either Olive or Roasted Pepper

November 21, 2019

Uncategorized
La Nourriture Est L’art

by Sheila Inman

Scallion Ash Crusted Lamb Loin with Sorghum, Delicita Squash & Brown Butter

November 21, 2019

Uncategorized
Visually Stunning Appetizers You Must Try

by Sheila Inman

Sweet Nothing's

March 28, 2019

Photography

Angel’s Kitchen: Food That Delights the Soul!

It’s About Grace, Gratitude & Love ABOUT Hi Angel’s working on Earth Family! Welcome to Angel’s Kitchen! I am thrilled to have you here. Enjoy fine dining with our delicious plant-based dishes crafted just for you! We prioritize heart-healthy, plant-based ingredients while promoting responsible and sustainable consumption of animal proteins, allowing you to savor every bite while feeling great. My passion is to teach and create adventurous dishes that emphasize wellness and nutrition in a fun and enjoyable way. I believe in healthy living through whole food nutrition and holistic health, helping everyone live their best lives. I have traveled abroad to learn about various healthcare systems and work with small health-related businesses. I look forward to sharing my experiences and exploring new places together! I love discovering cuisines from around the world and sharing those experiences with my students. Whether I’m tasting smoked salmon pancakes on a boat in Amsterdam, enjoying mousse at “Chez Voilà,” or trying dishes in Panama, I’m excited to provide insights on healthy eating, enjoying meals alone, and making...

Making fresh pasta dough is surprisingly simple, and you might wish you had tried it sooner. If you have Italian "00" flour, use it for delicate but chewy pasta. Otherwise, bread flour is a great alternative.

To make the dough, put the flour and salt in a large mixing bowl and whisk them together. Make a well in the center and add the eggs and oil. Use your fingers to mix the eggs into the flour, pulling in flour from the sides as you go. Once the dough comes together, turn it out onto a lightly floured surface. Knead until it feels smooth and flexible but not sticky, adding a little more flour if needed. This should take about 5 minutes. Shape the dough into a ball, flatten it into a disk, and cover it with plastic wrap. Let it rest at room temperature for at least 20 minutes, or up to an hour.

To roll dough: Secure a pasta machine to the edge of a long countertop. Using a bench scraper, cut the dough into three pieces. Keep the extra dough covered in plastic wrap while you work with one piece. With a rolling pin, roll the dough into a rough rectangle that fits inside the widest setting of the pasta machine. Roll the dough through the machine, catching it with one hand as you roll with the other. Take the dough and trifold it like a letter. Turn the dough so one open end faces the machine and roll it through on the widest setting again. Fold, turn, and roll once more on the widest setting.

Keep rolling the pasta through the machine, making the rollers a bit thinner each time, until you reach your desired thickness. If the sheet gets too long to handle, cut it into shorter pieces with a bench scraper and keep rolling.

Cut the pasta sheets into the shapes and sizes you like, then toss them with semolina flour. Set them aside and cover with a clean kitchen towel. You can cook the pasta right away or cover it with plastic wrap and refrigerate for up to 24 hours.

To cook the pasta, bring a large pot of water to a boil over high heat and add plenty of salt. Drop in the pasta and stir right away so it doesn’t stick. Boil for 2 to 3 minutes, until al dente. Save about a cup of the pasta water, then drain the pasta in a colander. Toss the hot pasta with your favorite sauce, adding some reserved pasta water if you need to thin it out and help coat the noodles. Add any garnish you like and serve right away.

To make the dough, put the flour and salt in a large mixing bowl and whisk them together. Make a well in the center and add the eggs and oil. Use your fingers to mix the eggs into the flour, pulling in flour from the sides as you go. Once the dough comes together, turn it out onto a lightly floured surface. Knead until it feels smooth and flexible but not sticky, adding a little more flour if needed. This should take about 5 minutes. Shape the dough into a ball, flatten it into a disk, and cover it with plastic wrap. Let it rest at room temperature for at least 20 minutes, or up to an hour.

To roll dough: Secure a pasta machine to the edge of a long countertop. Using a bench scraper, cut the dough into three pieces. Keep the extra dough covered in plastic wrap while you work with one piece. With a rolling pin, roll the dough into a rough rectangle that fits inside the widest setting of the pasta machine. Roll the dough through the machine, catching it with one hand as you roll with the other. Take the dough and trifold it like a letter. Turn the dough so one open end faces the machine and roll it through on the widest setting again. Fold, turn, and roll once more on the widest setting.

Keep rolling the pasta through the machine, making the rollers a bit thinner each time, until you reach your desired thickness. If the sheet gets too long to handle, cut it into shorter pieces with a bench scraper and keep rolling.

Cut the pasta sheets into the shapes and sizes you like, then toss them with semolina flour. Set them aside and cover with a clean kitchen towel. You can cook the pasta right away or cover it with plastic wrap and refrigerate for up to 24 hours.

To cook the pasta, bring a large pot of water to a boil over high heat and add plenty of salt. Drop in the pasta and stir right away so it doesn’t stick. Boil for 2 to 3 minutes, until al dente. Save about a cup of the pasta water, then drain the pasta in a colander. Toss the hot pasta with your favorite sauce, adding some reserved pasta water if you need to thin it out and help coat the noodles. Add any garnish you like and serve right away.

Inaugural Episode 1, “Summer Pasta”

by Sheila Inman

Hi, Angels Working on Earth Family! Welcome to Angels Kitchen, Channel 10! I’m Sheila, but you can call me Chef Angel. I’m thrilled to kick off our very first cooking show today! We’re going to prepare a delicious summer pasta dish: fettuccine with a light tomato sauce, topped with fresh Parmesan and basil. At Angels Kitchen, I like to think of my personal chef service as a way to promote not just good food, but holistic health. It’s what makes us a little different from the rest! I believe that when the mind, body, and spirit are in harmony, everything else falls into place. How you see yourself truly shapes who you are. Your mind helps you make great choices, your spirit keeps you inspired, and your body flourishes when you nourish it well. Eating healthily doesn’t mean giving up on flavor, after all! It’s all about balance and prevention. You can savor tasty meals, treat yourself every now and then, and still lead a healthy lifestyle! We offer a wide variety of plantbased...

May 15, 2025

Coach’s Table: Kidney Bean Curry Recipe

Sheila’s Tips! How To Reverse Pre-diabetes Hi Angels Working on Earth Family! A few years ago, I discovered that...

by Sheila Inman

May 10, 2024

Vitamin C-Rich Fruits and Veggies

The Benefits of Vitamin C

by Sheila Inman

April 25, 2024

Empower Yourself to Make Healthier Choices

Sheila's 10 Eating Out Tips

by Sheila Inman

April 23, 2024

A Guide for Caregivers and Patients

Alzheimer's disease guidance

by Sheila Inman

The Golden Era! Time to Shine!

by Sheila Inman

Hello Angels Working on Earth Family! The golden hour is truly magical—it’s pure enchantment! For me, it evokes feelings of grace, gratitude, and love. These emotions reflect my passion for the culinary arts and the way I express myself through cooking. Culinary expression has become an integral part of my artistic journey. Historians define art as “the expression or application of human creative skill and imagination that produces works appreciated primarily for their beauty or emotional power.” Let us inspire these things in each other. I cherish all kinds of food, especially traditional country dishes like turnip greens, butter beans, okra, sweet potatoes, trout, and cornbread—foods that nourish the soul. Additionally, I have a deep appreciation for Italian pasta, pho, and sushi. My culinary studies and travels have broadened my horizons, introducing me to extraordinary experiences. Food is meant to be celebrated. When we learn to eat with moderation instead of restriction, we can reconnect with the essence of eating from the heart. For many, this concept embodies “soul” or “soul food.” Regardless of...

Capturing Passions: Exploring Culinary Adventures as a Solo Traveler

by Sheila Inman

Falling in Love with Adventure! Hi Angels Working on Earth Family! Let’s fall in love with our passions! As a solo traveler, I find immense inspiration in immersing myself in the rich tapestry of flavors and culinary traditions of the countries I visit. Each destination offers a unique opportunity to explore its local markets, where vibrant spices and fresh produce tell the stories of the region’s heritage.For me, traveling is not just about seeing new sights; it’s about engaging deeply with diverse cultures through their food. Savoring street food from bustling vendors, dining in family-run restaurants, or participating in traditional cooking classes allows me to connect with local communities and understand their way of life. Every meal becomes a new adventure, filled with delightful surprises that enhance my journey and enrich my soul. My experience with study abroad programs has given me the opportunity to learn about various healthcare systems and help small healthcare-oriented businesses solve problems. Now, I’m excited to use what I have learned to discover faraway places from my perspective. As...

Coach’s Table: Kidney Bean Curry Recipe

by Sheila Inman

Sheila’s Tips! How To Reverse Pre-diabetes Hi Angels Working on Earth Family! A few years ago, I discovered that I was pre-diabetic. Since then, I have worked hard to improve my diet and lifestyle to become the healthiest version of myself. As a result, my glucose levels are now within the normal range. This diagnosis served as a wake-up call, motivating me to take better care of my health. If you find yourself in a similar situation or want to prevent such issues, I hope this article inspires you to make positive changes. Remember, it’s important not to self-diagnose; seeking multiple opinions is wise to ensure you don’t put your health at risk. What is Pre-diabetes? Prediabetes refers to higher-than-average blood sugar levels, which can lead to type 2 diabetes if not addressed. However, there’s no need to despair—it’s not an inevitable outcome! By making some lifestyle modifications, you can take control of your health and prevent the progression to more serious conditions. Eating healthy foods, exercising regularly, and maintaining a healthy weight are...