"Avoid at all cost" kind of place.

Listen, I like a great dive bar, a place to grab good bar food, and cheap drinks, but the "transformation" of Rum Shack to CJS Island Grill should maybe try again. It is an unfortunate situation because it has a fantastic location on the strip and has a lot of space...maybe too much space.

First, they try to lure you in with various drink specials but even with the specials, my Magic Hat beer was still double the cost of a domestic and that is ridiculous, you may as well go to World of Beer...continuing on.

My friend and I decided to attempt the egg rolls with the plum sauce to test out the food. If they turned out to be decent, I would attempt the entrees. The egg rolls had dried out chicken pieces in the roll, they came out lukewarm, and the plum sauce tasted like it literally went from the jar/can to the serving bowl to my mouth...no attempt to doctor it up. Lame.

The overall menu is a sad attempt at being "island like" but I would just keep your money and go elsewhere. And don't even get me started on their Ribeye that has more mango like things on it than all of Miami. Lake Worth has plenty of other places to go for Happy Hour or drinks in general.

Eggplant Parm (Asian style)

Made eggplant parm tonight. Was pretty simple...took 2 eggplants, peeled and sliced. Took 3 eggs and beat in a bowl, then took another bowl and put in breadcrumbs. Dipped and breaded and cooked slices in oil. Drained. Put layer of sauce in a Pyrex, eggplant, parm cheese, repeat. My own choice was to infuse the sauce with Sriracha.

Bake at 350 for 45 minutes. With 5 minutes left, I diced up Serrano Peppers and sprinkled them on top.

Omelette, Kimmie Style.

Made an egg white omelette this morning. I cooked up some meatless crumbles, onions, mushrooms, garlic, and ricotta cheese and added it to the omelette. Yum! Oh, and I love sauce so I threw on some sauce on top...delicious.

Spaghetti Squash Pizza.

So during one of my frequent daydreaming sessions, I came up with the idea for spaghetti squash pizza. I didn't want to make it on dough or use my typical whole wheat pita bread so I wanted to use the squash as a substitute.

It was truly a labor of love and almost 2.5 hrs, a few re-starts, and a few glasses of white wine...we had our (almost there) desired result.

To recap, we cooked the squash like normal, flattened it out on a plate and after many attempts at drying it out, we put it in the freezer to make it hold its shape. We then added egg and some breadcrumbs in and put it into the skillet...cooked it on both sides and put it on the stone. (This is where I would, for the next time, cook it a 3rd time for awhile)...but we added the toppings on and baked it like a regular pizza.

For toppings we added: peperoncini, onions, green Spanish olives, black olives, meatless crumbles, mushrooms, cheese, sauce, cherry bomb peppers, and serrano peppers.

Overall, it was amazing and will take less time once the recipe gets perfected.