Dell Glover Catering and Events

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I’m angry.That’s where I am with your absence. As today crept up on me, there had to be an acceptance that I am angry. ...
05/10/2026

I’m angry.

That’s where I am with your absence. As today crept up on me, there had to be an acceptance that I am angry. I want you here for all the things and I don’t want to live in optimism, or look at the bigger picture today. I want you. That’s the worst part of life, loosing it. Especially when you don’t get the chance to grow old together. I’m supposed to be getting older with you. You’re supposed to be watching me get older and wiser and life wasn’t set up that way for us.

I’m angry because I even though I have you as a guide now, I didn’t want it that way. I miss your laugh, and the face you’d make when you found out something juicy. The way you would call me your number one son even though I know you loved all of us equally. I miss you so much and I hate that you resorted to IG posts and facebook statuses. But I have to make the choice to choose happiness over anything else. That’s hard but I will try.

I am angry because I love you and I just want you here and this is the 4th go round and there’s a lifetime left to grieve your absence.

Happy Mother’s day mom.

04/11/2026

Precision isn’t just about how sharp the blade is… it’s about how you move with it.

From the first cut to the final plate, every detail matters. This Tuna Crudo was built on control, intention, and trusting the process.
When your tools are right, you don’t rush—you create.

Tuna Crudo Recipe (Serves 4):�• 8 oz sushi-grade tuna (slightly chilled for clean slicing)�• 3–4 radishes, thinly sliced�• 1 serrano pepper, thinly sliced�• 1 small shallot, finely shaved�• 2 tbsp ponzu�• 1 tbsp soy sauce�• 1 tbsp rice vinegar�• 2 tbsp citrus each, Lemon, Lime and Orange preferred)�• 1 tbsp herb oil (parsley, chive, or cilantro) I used parsley �• Salt + fresh cracked black pepper

Directions:
1. Pat tuna dry and place in freezer for 5–10 minutes to firm up.
2. Slice tuna into thin, even pieces using a sharp knife.
3. In a bowl, combine citrus juice and rice vinegar.
4. Plate tuna, then layer radish, serrano, and shallot.
5. Spoon over ponzu, soy sauce, and citrus mixture.
6. Finish with herb oil, salt, and pepper.
7. Serve immediately and enjoy the balance.

🔪 Knife used: Kyoku 8” Chef Knife https://a.co/d/07WNr47a

03/12/2026

We gathered around the kitchen island with flour on our hands, wine in red cups and glasses, and one simple plan… make pasta together.

Fresh pasta has a way of slowing people down just enough to remember what matters — conversation, laughter, and the kind of joy you can’t script.
By the end of the night, we didn’t just make dinner. We unlocked another level of community.
Because food made with love doesn’t just fill plates… it fills the room.

01/25/2026

Snowed in, so I chose comfort.
Today’s agenda: slow down, turn on the oven, and let lemon cheesecake bring a little sunshine inside. 🍋✨

No rush. No pressure.

Just creating something warm while the world outside stays quiet.
If you’re stuck at home today, I hope you find a small moment of joy—
even if it’s just in the kitchen.

❄️🍰
 BakingTherapy HomeboundHappiness ComfortInTheCold

01/09/2026

Breakfast for Dinner? Sign me up!!

A shared moment with young people, reminding me to create and occupy spaces that bring me joy!!

✨

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Southern Pines, NC
28387-28388

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