Friday, January 1, 2021



She’s big, she’s beautiful and she’s a big baby! Meet Mia, the newest member of our family.

Sunday, December 1, 2019


My sister taught me how to force open inexpensive grocery store roses.  I love how the pedals are bent back.  The whole rose explodes to a much bigger flower.

Tuesday, December 18, 2018

She Said “I Do”

Saturday December 8th  my daughter said “I Do” to her college sweetheart.  It was a night to remember.  A night filled with beauty and love!

Sunday, July 22, 2018

Garlic Confit

This was the best thing I think I've made all year.  Chef Michael Psilakis hit the jack pot with this recipe.


  • 3 cups garlic cloves, peeled
  • 1 fresh bay leaf or 2 dried leaves  
  • 8 to 10 sprigs fresh thyme
  • Kosher salt and whole black peppercorns
  • About 2 cups blended oil (50 percent canola, 50 percent extra-virgin olive), as needed.

  • Cooking Directions

    Put the garlic cloves in a heavy, covered braising pan or Dutch oven. Add the bay leaf and thyme, a scant tablespoon kosher salt, and 15 or 20 black peppercorns. Barely cover with the oil.
    Cover the pan and braise in a 300°F oven until the cloves are pale golden and very tender, about 1 hour to 1 hour and 15 minutes. Cool it to room temperature.
    Transfer the garlic and all of the oil to a sterilized jar. Press a square of plastic wrap down directly onto the surface of the oil. Place another square of plastic over the rim of the jar and twist on the lid or secure with a rubber band. With every use, replace the square of plastic that touches the oil and use a perfectly clean fork or tongs each time to prevent cross-contamination from other surfaces in your kitchen. As long as the cloves and Garlic Purée,are covered with oil, they will last for at least 3 weeks in the refrigerator.

    Saturday, July 1, 2017

    Simple Pleasures.......

    My simple pleasures aren't always about food. I take great pleasure in the small treasures also. I think its the simple things in my life that make me the happiest. These faux blackberries were bought on a Saturday excursion with my sister.  I love how they look when the sun hits them as they sit on my kitchen window sill.
    • New colorful green canning jars. The pleasure is in deciding what to put up in them. I'm not very crafty person.  I don't do a lot of crafts or sewing but canning has given me an outlet to create something handmade
    • New stain free dish towels.
    •  Hand turned Vermont maple wood coffee spoon.  It measures a perfect scoop for a delicious cup of coffee.
    • Spending time with my dog.
    • Brand new white candles.

    It is the sweet, simple things of life which are the real ones after all.

    Monday, June 20, 2016

    Simple Pleasures.........

    Himalayan Pink Salt in a sea shell.  Perfect for summer entertaining with a big bonus of healthy benefits. Information compiled  from a website extolling the benefits of this amazing salt.

    Create an electrolyte balance
    Increases hydration
    Regulate water content both inside and outside of cells
    Balance pH (alkaline/acidity) and help to reduce acid reflux
    Prevent muscle cramping
    Aid in proper metabolism functioning
    Strengthen bones
    Lower blood pressure
    Help the intestines absorb nutrients
    Prevent goiters
    Improve circulation
    Dissolve and eliminate sediment to remove toxins

    Friday, March 25, 2016

    Easter Spring Lamb......

    I have always been a huge fan of lamb. I enjoy the preparation as well as the roasting lamb aroma filling my home It's definitely the garlic mixed with the earthy and robust smell of the lamb that keeps me hovering in the kitchen. Enjoy!.

    1 (5-7 lb.) boneless leg of lamb
    2 lemons, zest removed and lemons squeezed
    1 tbsp dried oregano
    2 1/2 teaspoons salt
    2 teaspoons pepper
    1 whole garlic bulb peeled
    1/4 cup Italian parsley
    1/4 cup olive oil

    Put lemon zest, juice from one lemon and all other ingredients ( except the lamb) into food processor. Process until it becomes a paste. Spread evenly all over the lamb. Squeeze the other lemon over top. Bake in pre-heated oven set at 450 degrees for 20 minutes. Turn down oven to 325 degrees and finish baking for 1 1/2 hours or until a thermometer reaches 160 degrees for medium. Enjoy!
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