I am an actress who loves to eat. Which means I am a unicorn. ย Growing up, I spent a lot of time on Maui due to my grandparents shacking up there for twenty-five years, and a “happy opu” was a really nice way of referring to someone’s expanding mid-section. ย Throughout my life, I’ve had the good fortune to travel the world, eating fabulous meals and drinking great wine. Then I had a baby and now I wear yoga pants a lot. This blog is a way for me to celebrate all of the things I love, luxurious or not, by sharing my experiences on the road, recipes from my kitchen, and stories from my life.

Let’s hope I can help your tummy, or “opu”, remain happy, too.

Love, me

(Jewel Staite)

102 Comments Add yours

  1. Sweet! Looking forward to reading this! Hopefully you will go to Versailles Cuban Restaurant sometime and check it out. I hear great things about it…And no, I have absolutely no financial stake in the place. (That would be here…

    I’m the fat guy in the Van Halen shirt. c-ya!

  2. Good luck with the new blog! Looks like it will be entertaining if not all that useful, lol! (I live in Korea.)

    Maybe you’ll find time to check out *my* little project for next term: robinhudson.net I think you’ll get a kick out of it, at least! *^.^*

  3. pemberliegh says:

    Subscribed! I like eating and stuff, so this will be a fun fyi on places to go if I’m ever in ____ (you know, wherever you are reporting from on any given day). Already made a mental note for the next time I’m visiting my family in Santa Monica. Woot woot, wine bar!!

    Feel free to check out my blog (my username here on wordpress…). I mostly do movie reviews and keep it pretty positive; honest, but not mean. I don’t like how some reviewers seem to just be sour or cruel-to-be-funny in a Simon Cowell-esque fashion. Rating system is based on if I will buy the DVD. It’s just for fun, no sponsors or money-making and not fishing. Just, you know, if you’re bored or procrastinating one day…

  4. Hmm, Jewel + Food + Wine + Blog = ???, This could be interesting!

  5. Mare says:

    This is wonderful! I can’t wait to see what you write.

  6. Cheryl says:

    I look forward to reading your reviews and have added the blog to my subscription list.

  7. Pious Agnostic says:

    You should definitely live-blog a wine tasting some time. That would be terrific!

  8. Will you be covering cheeses, too?


  9. Anti-Grown Up says:

    gah! this is so fun jewel!! your twitter feed always cracks me up, so i’m excited about your blogging adventure. keep it up lady!

  10. Daniel says:

    I love the blog so far-Such a unique and creative idea, keep it up and i’ll keep reading! ๐Ÿ™‚ TOTALLY dating myself here but you rocked it back in the day on “Flash Forward”…….Becca was kickass. And yeah, same age as you obvi. lol :p

  11. Daryl says:

    I love your style of writing, and I adore food and adult-oriented drink, I’ll read your blog Jewel!

  12. Haken says:


    Using the Hawaiian word, ‘ลŒpลซ, that’s cute. I’m somewhat of a foodie also. Looking forward to reading your food blog.


  13. What fun! Can’t wait to read all about your culinary explorations. If you are ever in Colorado, I’ll make a special cake just for you. This site has jumped to the top of my bookmarks!

  14. imac says:

    Now that Hatfield’s meal was a large amount of food. Never considered ordering that way. Largest meal I had was the Miner’s Breakfast in Barkerville BC. (My son, who was younger at the time also ordered it and later confessed he thought it was for kids – i.e. the minor’s meal). Didn’t have to eat for the rest of the day.

    Will you be reviewing any Vancouver restaurants when you come home?

  15. kenyaecker says:

    Great job! Really enjoyed that. I am starving. So Jewel, you didn’t say, did David get your cold? Have you ever read Joe Mallozzi’s blog? He does food experiences as well, combined with Stargate stuff. Looking forward to your next dining experience! Following you @kyaecker

  16. Bogdan Antonescu says:

    I’ve been a fan for years…not of your blogging , mind you , and love this blog. Hatfield’s is totally decdent, I would love them to open one in Northern Ontario…that would not work. Everything sounds so delicious…please have more reviews, now I can go back to bed and dream about yummy food:)
    By the way, I love your home town of White Rock, my brother has an apartment there and the beach is so cool. Good night ๐Ÿ™‚

  17. Ken Yaecker says:

    Fantastic Jewel. After the last blog, I am hungry. By-the-way, you didn’t mention if David caught your cold? Since you are into indulgence, have you seen Joe Mallozzi’s website? It’s food, food, Stargate and food. http://josephmallozzi.wordpress.com/

    Looking forward to more. How about the Pantry, DwnTwn LA
    Best, Ken

  18. Christine says:

    Hungry now!!!

  19. Greetings! I’m a fan from Germany, and I promise to avoid any “th” even in my writing, so you won’t freak out.
    I just watched the “Firefly”-Interview of yours (on the DVDs), where you stated that Joss (Whedon) asked you to gain 20 extra pounds for to get that Kaylee-character right. And here you are, as real person – an actress starting a food-blog; still can’t believe it (it’s just great).

  20. Rockhound says:

    Wonderful start, made the mistake of reading this just before lunch and now I am starving. Hope your travels take you to some wonderful restaurants!

  21. Scotty says:

    OK. So let me get this straight. You portrayed a mechanically inclined nymphomaniac (most guys’ dream) on a fantastic show, and now you’re a self professed foodie/wino.

    It must be good to be you. ๐Ÿ˜€ (bows) Not worthy…etc. ๐Ÿ™‚

  22. Tiffany says:

    Brilliant! I don’t even live near you, yet I am enjoying the descriptions of your experiences immensely! It takes mad talent to make a person’s mouth water from hundreds of miles away.

  23. Heidi says:

    This is going to be fantastic, you’re hilarious. Can’t wait to read more! Keep being shiny, Jewel!

  24. Michael F. says:

    I’m a long-time fan of yours going back to Space Cases. I would be interested to see your thoughts on the subject of curry sometime, and do you prefer Indian, Thai, Japanese, et al.? Also, are there any places you particularly recommend?

  25. majestic says:

    It is a fantastic blog! You are great!

  26. David Cohen says:

    If you go to Florence, there is this really great place that makes the best gnocchi with white sauce and pine nuts. Go to the Palazzo Pitti. With the Pitti to your back, there should be a bell tower to your left. Go to the bell tower and you will enter a little square with the church and some buildings. Go to the second place on the right. That should be the restaurant. I found the place’s website http://www.borgoanticofirenze.com/index.uk.php enjoy! ๐Ÿ™‚

  27. Mike M says:

    New to this blog (and Twitter) and lovin’ it! Growing up, my mom made shallow-fried eggs in bacon fat, and they were to die for (and from). Looking forward to try to craft recipes similar to dishes Jewel mentions (starting with Cleo’s brussel sprouts).

  28. dankriss1967 says:

    Snap!…just set up my own blog with the same theme and no I had not seen this one until now…weird when I logged in and thought it was mine for a min…but then saw the lovely food at the top and thought ‘nope definitely not mine’ LOL

    Good luck with this!

    Kriss ๐Ÿ™‚

  29. Kaj-khan says:

    Whoa, the food sounds amazing. I’ll drop in here t read about your tales of the restaurant heroes who makes such wonderful executed indulgence possible. Little sad that one self is half way around the globe and won’t be able to try out the magic plates, so please take more pictures! And drop by Stockholm and give this culinary town a swing-by, I’d be happy to tour around!

    Eating is part of daily life so why not make the best out of it, stay on top!

  30. Thogar says:

    I live very far away from Los Angeles and haven’t been near there since 1968 when I was very young, but your restaurant experiences make me want to drive thousands of miles just for a meal. I’m an old Cajun foodie and if you’re ever in Cajun country just ask me or anyone with a thick accent where to get a great meal. Actually saying “Cajun foodie” is redundant as we live to eat, not eat to live. BTW, New Orleans is *not* Cajun country, but has great cuisine all its own, just don’t let anyone fool you into thinking you’re getting real Cajun food in the Big Easy. You’ll get world-class food, just nothing authentic.

    Love the blog and miss you on my screens, both TV and theater! Make Nathan give you a guest spot on Castle for cryin’ out loud! We need you.

  31. Hello Jewel! Great post today! Japadog and Bin941 are calling my name.

    If you ever get the urge to combine your cooking with your sci-fi persona (mechanic of the firefly – a fusion engine, I’m told) let us know. We want to develop a cookbook along the lines of the “Star Wars Cookbook” (wookie cookies, anyone?) but with a fusion theme. As in nuclear. It’s clean and wonderful, really! We’re trying to get the science fiction community to do things that bring attention to fusion research and the need for greater funding of same. And also to educate people about fusion – through cooking. More info on some of our (half baked! None of us knows a thing about cooking!) ideas here: http://focusfusion.org/index.php/site/article/fusion_food_campaign/

    Thanks again for the great food visualizations!

  32. Alex A. says:

    Love that you use สปลpลซ in the name of your web site. When I first saw the URL, I thought, she doesn’t mean tummy does she? Then I read your About and smiled. Much, much bigger fan of you now! ๐Ÿ™‚

    You must indulge on Maui in a future post!

  33. Enzo says:

    Hello !
    Je regarde ton site depuis quelques temps et il me semble pas mal. Si tu veux quelques conseils ou adresses de bons restaurants ร  Paris (dans le cas oรน tu y retournes), contacte moi.
    Good luck and have fun !

  34. Roger says:

    Thanks to you and your blog I have embraced truffle oil. My first experience with it was Parmesan Truffled Potato Chips and I must say they were pretty yummy.
    Oh I must say I enjoy following you on Twitter too. I am starting to see myself as one of your online stalkers. Don’t pay any attention to the virtual guy hiding in the virtual tree by your virtual window.

  35. Kelly C says:

    What a treat! Enjoyable writing AND food descriptions that literally bring tears to my eyes? How often do you find those in the same place? Consider the blog bookmarked.

    I also love food and cooking but am not able to get out to restaurants often, and when I do they usually have paper menus and a box of crayons on the table. ๐Ÿ™‚

    Looking forward to the next post!

  36. Christina says:

    Since you will be in the Omaha area this summer and are a sucker for food, there’s a restaurant that is a favorite of mine (and many) near the convention center you will be at. Demand someone take you to “O” it is an Asian fusion type restaurant that will knock your socks off!!! And there are a few other places too, Dixie Quiks was on Diners, Drive Ins and Dives and that’s a good stop too. Just FYI.

  37. Just found this blog! I love to cook, so while I’ll never get to any of these places…I’m grateful for the ideas. But my jeans already hate you! lol

  38. jane hughes says:

    thank you for this… just tried the bacon/pea risotto easy peasy…. loved it….

  39. Steven says:

    Great recipe blog, I will have to try them out, especially the bacon pea risotto. What I like most is that they are recipes that (with my culinary skills) have a low risk of burning the kitchen down!

    In the interest of fairness, I will leave a recipe too. I’m British, and so I present to you, what I like to call, “Every British Recipe Ever”.

    Cook some sausages,
    pair with potatoes,
    arrange sausages and potatoes on a plate in different orders,
    invent charmingly British name for your creation,

  40. BTW, I just added a FAQ to my food blog (http://onjamesplate.blogspot.com/), and list yours as one of my favorite food blogs.

  41. Teresa says:

    You asked for Tulsa restaurant recommendations. NYC Pizza is the best pizza I’ve ever had. The building is gross, the workers are typical New Yorkers, and apparently there’s even a Red Sox sticker in the bottom of the urinals. It’s the real deal + GREAT pizza. Address: 4775 S Harvard Ave Ste-A, Tulsa, OK

  42. Jim Bartu says:

    When you come to Omaha for Contagion Theres a little place in downtown Omaha called Jazz Love the food their Here’s the webpage http://www.jazzkitchen.com. If your in the mood for fish try Joe Tesses a local favorite.

  43. Brett says:

    So Tulsa, Ok foodie places:

    Tulsa, Ok food spots enjoy,

    Kilkenny’s Irish Pub on 15th Street try a boxty and some sweet potato fries and a bruised pear adult beverage.

    Cosmos Cafe (on Brookside), for sophisticated sandwiches, coffee, and a killer bar. Try labneh it is excellent.

    In the Raw, on Brookside (along with a bunch of other cool place) good sushi period.

    White River Fish Market 1708 N. Sheridan, for a diner’s, dive ins, and dives feel. Since 1932 perhaps the best fresh fish place in Tulsa.

  44. John says:

    I highly recommend Wolfgang Pucks in Tulsa when you get there.

  45. Mike Broxterman says:

    For a place to eat when you are in Omaha you should try Upstream Brewery.

  46. Jill says:

    A good restaurant in Omaha is Espana. Tapas! And a full bar!

  47. Zero says:

    Hey Jewel – Big fan, but not in the obsessive sign-my-scythe kind of way (or does everybody say that?). While you’re in Omaha, you should absolutely check out “Johnny’s Cafe” on south 27th (*not* to be confused with “Johnny’s Italian Steakhouse” at the other end of town). Some of the best steak I’ve eaten–and some of the best atmosphere I’ve enjoyed–has been in that restaurant. It was founded in 1922 and gained some noteriety when it appeared as the place where Jack Nicholson held his retirement dinner in “About Schmidt”.

  48. Sean says:

    Hey Jewel – another awespme place to eat in Omaha is The Old Mattress Factory, which is a hop, skip, & a jump (more like a nice liesurely stroll) from where you’re going to be. The Old Market is also fairly close, as well, with some quaint eateries. And you’ll be in town 2 days after my birthday.

    Enjoy your time in Omaha ๐Ÿ™‚

  49. Thomas says:

    Hey Jewel,

    happy birthday to you and have a great, great day! Best enjoy with one or the other fantastic meal ๐Ÿ™‚

  50. Peter Wood says:

    Hi Jewel
    I’ve just found your blog and love it. I write a wine blog (www.thetastingnote.com) and would love it if you would be able to take part in a column I have where I ask people in the wine industry or the public eye about the wines they love.

    It can be answered over email and shouldn’t take too long to complete and I would, of course, link to your site. Have a look at my site to see the people who have taken part by following this link, and clicking on the people’s names. http://www.thetastingnote.com/p/six-questions-with.html

    Once again, I love your site.

  51. MichaelEdits says:

    I’ve had a happy opu for years despite resisting it as much as possible. Maybe I belong in Maui.

  52. Aaron Bossig says:

    Hi! This is Aaron, we met at TrekExpo in Tulsa this weekend. Here is the recipe I told you about– I hope it’s as big of a hit in your home as it was in mine.

    Chocolate-Chip-Bacon cookies

    3/4 cup butter
    2/3 cup packed brown sugar
    2/3 cup granulated sugar
    1 teaspoon hazelnut extract or 1 teaspoon almond extract
    1/2 teaspoon vanilla extract
    2 eggs
    2 1/2 cups flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups cup semi-sweet chocolate chips
    2 lbs bacon, cooked and crumbled (about 2 cups)
    1/2 lb bacon, cooked in whole strips
    2 cups powdered sugar, for the maple glaze
    1 tablespoon maple extract, for the maple glaze
    1 teaspoon vanilla extract, for the maple glaze
    1/2 teaspoon cinnamon, for the maple glaze

    1- Fry up about 3 lbs bacon to an extra-crispy texture. Set aside 3 of the largest, most attractive strips for later. Crumble the rest of the bacon.

    2- 1 In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.

    3- Mix in chocolate chips and crumbled bacon. Note that although the recipe calls for 2 cups crumbled bacon, I tend to only use about half of that, and find that it works very well.

    4- Place dough in a bowl, cover with wax paper. Refrigerate for at least one hour, overnight is preferable.

    5- Break dough up into smaller-than-golf-ball-sized nuggets. Arrange onto a tray.

    6- Preheat oven to 350 degrees.

    7- Bake for 10 minutes. Remove from oven, set aside to cool.

    8- Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ยฝ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. I have found that few people complain if you make extra glaze and decide to be generous with it! ๐Ÿ™‚

    9- While glaze is still cooling, take aside the large bacon strips set aside in Step 1 and break off some nice-sized portions for garnish. Wedge the bacon through the glaze and into the cookie.


    1. oh man, that sounds horrific!

  53. George says:

    I look forward to reading your musings!

  54. Daniel Nilsen says:

    I recommend that you try Tucano’s Brazilian Grill. It is one of the best places I have eaten.
    As a side note, go for the grilled pineapple. It is incredibly delicious.

  55. Robin J says:

    Thanks to my husband’s recent “discovery” of Twitter, he found your blog and shared with me. Tonight I made the Bacon and Peas Risotto…..so delish! Thank you, and now I can almost forgive his phone for ringing non-stop with Adam Baldwin’s (and others) Tweets…..

  56. Amber says:

    Okay. I’ll be honest: I watch a show… and I followed someone on twitter, who follows you, so I followed a link… to here! =D Anyhoo, I’ve read many entries here and though I’m not a foodie, you make me want to be. =D Your narrative style is so engaging and blunt without being rude and I can imagine the dishes you talk about. P= You’re also funny. From the way you effuse about scallops, to colloquialisms like “It’s been a year and I don’t have to shave my legs for you anymore” I’ve found myself laughing out loud many times while getting better acquainted with your little corner of the internet. Idle curiosity and insomnia brought me here but I think I’ll stick around for a while. Good food is best enjoyed slowly. ๐Ÿ™‚ Unless you’re ravenously hungry and had to wait 30-45 minutes to be seated… ๐Ÿ˜‰

  57. Gillian says:

    Ohhhh nice. When next you come to Melbourne, do let me take you to some of the more evil locations around, starting at Brunetti’s and going up from there.

  58. ed says:

    Jewel, no matter what you appear in, you always bring a smile to my face. Thanks!

  59. David Crane says:


    Noticed the pic of you in Paris. I’d recommend that next time you’re there, you try Relais de l’Entrecรดte in Saint-Germain-des-Pres. The steak and pommes frites are superb. My favorite place (in Paris)!


  60. David Crane says:

    Oh, and Merry Christmas! Didn’t want to forget that . ๐Ÿ˜‰

  61. Wow!

    This is a cool blog. Very exotic ingredients… You (and a friend) inspired me to set up my own blog about… well, something that I someday could call food for a healthy and inspiring life.

    It’s not pretty (it’s a man thing) but it’s at http://herefordspicnic.wordpress.com/

    Have a good time in 2012!

  62. Isaak says:

    food and drinks! I’ll be sure to pay this blog more visits!

  63. The world according to Jewel, viewed through her beautiful Opu?! Hot Diggity Daffodil! Sign me up. Jewel, thank you for being so available to your admiring fans ๐Ÿ™‚

  64. Azita says:

    I stumbled here when searching for the no-knead bread and happy to find it – the positive energy of this blog is uplifting and infectious!

  65. I’m commenting for no other reason than it allows me to click the “Notify me of new posts by email” button ๐Ÿ˜‰

  66. Kris says:

    Is it bad that everytime I see you or Ben Foster, I picture Becca and Tucker James? So glad that I happened upon your lovely blog via Pinterest.

  67. Jeremy says:

    I’ve tried bread pudding at every place in Denver that was ever voted “Best in Town” in Westword, 5280, or any newspaper. Mine is better.

    Mix in large bowl:
    2 large eggs
    3/4 cups of sugar
    18oz (1 1/2 cans) evaporated milk
    1/4 cup melted butter
    2 tsp vanilla extract
    1 tsp ground cinnamon
    1/2 cup raisins

    1 loaf french bread, torn to about 2 inch cubes, add to mixture

    Put in 8×8 pan, pour 1/4 cup half-and-half over the top and bake at 350 degrees for 50 minutes

    In sauce pan:
    Mix 1 can sweetened condensed milk
    1 tblsp vanilla extract
    1 tblsp whisky (good stuff, not Wild Turkey)
    Bring to a boil, stirring constantly. This sauce also work well with rum, but I think the whisky sauce tastes better.

    Cut out a serving of bread pudding, pour some of the sauce over it and serve hot.

  68. Chris Willson says:

    Hello Jewel, and hello to the wives too!
    The website is great! I love a lass who enjoys her food and a glass or five of wine! ๐Ÿ˜›
    Will definitely be popping back to read more of the reviews. I don’t travel too much to visit these places but your descriptions have made me hungry! Keep up the good work and bon appรฉtit ๐Ÿ™‚ x

  69. PROPHETXIX says:

    big fan,
    Long time lurker, first time poster.
    I want a burger that doesn’t fall apart as I’m trying to eat it.
    Perhaps it’s all about the bread,
    Almost like that one italian artist.
    A burger is like a Botticelli Angel.
    Sometimes they are just too big.
    They slip out the bun.

  70. I’m here to let you know I’m going to be reading this blog (and to thank you for attending the Edmonton Expo).

    I love to eat, although I can’t always eat what I really want. (Damn IBS!) Burgers are an addiction of mine. (And pizza. And chocolate.) Now that I’ve discovered that I’m gluten intolerant, I have to be very fussy about what and where I eat. It’s a pain, but I’m adapting.

    Hope to read more from you soon.


    Robert B.
    a.k.a. Knightfall

  71. Germain Zepeda says:

    I’m surprised I haven’t stumbled upon this sooner. This is a lovely little site you have here, Lady Staite.

    Hope to read more from you. ๐Ÿ™‚

  72. Life is too short not to indulge so I am right there with you. I love food and love sharing it with friends even more.

    Come to Rome with us next year! Check out Renmeleon for details, but we plan to eat our way around the city. LOL If you get a chance (haha I know) take a look at the itinerary and all the handmade goodies I’m gifting our fellow explorers. If you don’t go, you can follow us online as I will be uploading photos to the site as we go.

    And yes, most of them will be food. ๐Ÿ™‚

    (I didn’t post the links figuring the comment would be thrown in spam. Feel free to contact me, and yes, I happily know you from Firefly.)

  73. Oh, and wine. Did I mention lots of wine?

    Gelato and cannoli and pasta…oh my.

  74. Dina Farmer says:

    Looking forward to seeing you at PHX Comic Con. Let me know if you want some food suggestions!

  75. Ed Koops says:

    Jewel, I enjoy your blog because, unlike other blogs, this is about something everyone enjoys….Good Food! Thank you for your cheery reporting style and scrumptious choice of words to describe the fare at your wonderful Vancouver area restaurants. They definitely rival my San Francisco’s offerings. I was able to sample a few of them when I had to work with the Expo 86 folks on some telecom issues. I loved the Salmon House!

    Keep the great reviews coming and keep that wonderful smile.

  76. S. Rune Emerson says:

    Huge fan of yours, and a huge fan of food! This blog is double win! *reads avidly*

  77. E.J. says:

    ARGH! Sweet, found your blog by accident, but serendipity! I lived on Maui in the mid 90s and remember a cool restaurant that had this amazing smoked salmon and capers pizza! For the life of me I cannot recall it! Any chance you would recall? It was out past the CAM I II III and on the shore…

    The pizza was delicious and I even dated a woman who worked there for a time!

  78. Hi Jewel! I just dropped by so you could put a name (among other things) to the guy who stumped you with the Kaylee/Dr. Keller question at Rose City Comic Con… and offered to cook you a three-cheese burger. I actually live in Corvallis and was staying the weekend with my sister, but I got permission from her to invite you over the next time you come around to Portland. (Maybe you can get your agent to wrangle you up an episode of “Grimm” or something. Or follow the website link and get into “Doctor Who 2.0 Origins,” the movie project I’m currently involved in.)

    Though I’m not a big foodie, I think I’ll still stop by here from time to time just to see what’s shaking.

  79. Robert says:

    A woman after my own heart. Hard to find a stunning woman that is not afraid to go out and EAT and not peck at the food before them. Thanks you made my day. ๐Ÿ™‚

  80. I want to hug you.

    And now I have a hankering for strawberries.

  81. And you totally resemble Whitney Lauritsen of Eco-Vegan Gal

  82. Ruby Smothers says:

    Just wanted to say hi and that I have been a fan since your Flash Forward days, loved you on that and then later on Firefly. You are awesome and now I have found your blog, win for me. ๐Ÿ™‚

  83. James Enscoe says:

    I love this site/blog/whatever, oh, and Jewel also. the best part about me and food is that I am one of those people that can eat and eat and eat, but not really gain weight. Hooray for me , I suppose. I don’t say that to get anyone upset, or even to “gloat” I just love to see other “indulgence sites”. Keep ’em comin’ Jewel, maybe I’ll get to try a few. By the way, great acting as well, I guess I’m a “fan” I’m just not one of thoses types that goes “ga ga” over others who have chosen the entertainment industry. Would love to meet someday, let me know if you are ever interested in a hedgehog, we are a registered breeder, it would be an honor for you to adopt one of our hoglets.

  84. Scott W. says:

    Thank you so much for the wonderful job you did on Firefly. Also, this blog is definitely interesting and I’ll be looking around here more, too. And most of all, best wishes for the future with the little one! You are a beautiful young lady and seeing the baby bump in front makes you even more feminine than ever!
    Thank you for sharing…

  85. Elle Casey says:

    Finally! Someone who loves food (like me) and isn’t afraid to talk about it and show it! Whoo hoo! Such a breath of fresh air. You’re gorgeous … I’m a big fan from your Firefly days.

  86. Jenn Vaughn says:

    I look forward to reading more! Diehard Firefly fan! You were my favorite! <3

    Can't wait to read more!

  87. Christa says:

    Can’t wait to read the posts!!

  88. Sarah Cox says:

    Just found my new favorite blog! I have two babies under two right now and had a similar life prior to the babies arriving (sans the actress, Paris, cooking like a chef thing). Looking forward to reading what you share! Cheers!

  89. Chris D says:

    Chris here all the way from Victoria BC Canada, Love your blog going to follow along. Come Check out mine and maybe follow

    Cheers Chris

  90. Jason Raft says:

    You are beyond beautiful Jewel and you are an extremely talented actress as well. Loved seeing you in the movie “A Frosty Affair”

  91. Francesca says:

    Reading your blog it feels like “kaylee” your role in firefly and serenity really reflected your true personality, so cheerful and positive and unique! Which is why we named our daughter after, well, kaylee frye! We could’t think of a more appropriate name for a happy baby!

  92. Erin McKenna says:

    I’m hoping to get lucky here. Wait, that sounds wrong. Lol I made a recipe from this blog way back in 2012 (thanks fb memories for the reminder of that awesomeness) that was probably posted way before then even, but I don’t see it on your site anymore. Do you recall sharing a recipe for bacon & pierogie pie and could ya maybe share it again? It was amazing and I made it a few times after that but never wrote down the recipe. Now all I can find are bad links on Pinterest that show that beautiful bacon weave but don’t list any ingredients.

  93. Britalexc says:

    My middle belly thanks you.

    It is tired of being called The Bread Basket or Oh For Fucks Sake. It much prefers Happy Opu and has agreed to stop being so passive aggressive in return for the nice new name.

    Bring on more veggie recipes as I have run out of cunning things to do with aubergine and shrooms.

  94. Troy says:

    My Hero.

    Jewel, I just wanted to thank you for being an inspiration in every possible way that I feel our celebrities today should be for their fans. My list of celebrities that I wish I could just assist with their goals is rather small. Matt Damon and Emma Watson are my favorite political actors, Yourself, Jordan Hinson and Alyssa Millano have a certain acting gift that just makes me believe in the characters you play. An actor friend once referred to the skill as “living in the moment”.

    It was your earlier character on Firefly Kayee Frye which was portrayed so perfectly that inspired my current career path choice. The brilliance, the confidence, the attitude, and the subtle charm seemed to inspire me so much I ended up actually becoming similar to that character in real life (but male and working in the marine engineering industry as it is the closest we currently have to a public space industry).

    Irony is I work with 2 Kaylees that are both geniuses one came from a farming background and is a cook and the other is a marine engineer. Life is really funny sometimes.

    As a humble student of all sciences, thank you for giving me the gift of inspiration. I don’t have any mentors in the entertainment industry but I do have a dream and desire to help others. Hopefully in the future we get to work together on a project one day. I doubt it will happen but who knows, perhaps one day you might reach out to a fan and ask for help with a 3D plastic print file for some project you are dreaming about, that would be a valuable time to contact me for some free assistance if you need help. It would be the least I could do, as well as an honour to help you with skills you inspired me to get.

    Now even your part time blog inspires me too. I am now working on creating cooking related and marine related educational projects and hobbies for everyone. Kaylee will always be my favourite role I have ever seen an actress play, and you played it perfectly. Truth is every role you play is inspiring, if I ever have children I hope they will learn to appriciate actors as just people doing a job, but also role models like yourself and what you have done in real life to help and inspire others is what our youth need to look up to.

    I can’t believe that you are 2 years younger than me and live/lived in lower mainland too. I wish I knew how to thank you in person for helping find my happiest employment field. I realise this is about 3 years or so late but congratulations on your wedding, and little one.

    If you ever try to start your own talk show like Ellen (which you would rock! BTW), get your agent to contact me to design automated things and 3D printed merchandise. I would appreciate earliest notice of your project dreams far ahead of deadline schedules as I have my own regular employment to do still. For you, the first printed project item would be free, if you like my work then we might discuss future projects.

    So I raise a glass of some very select wine to you, the one actress that cares for her fans better than all the rest. You carry yourself with such dignity and elegance, and those are both rare and attractive qualities.

  95. Richard M Kenyon says:

    How’s Life?

    I saw you today at your panel with Sean, will you be blogging about your awesome dinner you had last night? ๐Ÿ˜‰

  96. Michael A Spath says:

    Thanks again! For those of us put on a very low carb diet because of surgery, do you have any meatless, carb-less recipes?

  97. Todd says:

    Hi Jewel! Do you have any recommendations for a chicken enchilada recipe?

  98. Bottle episode productions says:

    How can I email you a script to read?

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