It is almost the end of 2017, and what a year it has been.  I went through a divorce, I learned and lost, but most importantly I found myself.  Funny, sometimes we do not even realize we are missing. We get so caught up in the daily routines of life that we neglect to nurture …

And because a garden can’t be complete without flowers.

Fresh Parsley, along with Basil this is one of my all time favorites! I use Parsley for my pasta’s, sauces and in salad’s

I love having fresh herbs in my garden. I have been using Oregano for my Salsa’s

It’s time to use the first batch of Swiss Chard from my garden. I keep it simple. I saute it in a pan with butter and sea salt. I like to serve it with Salmon, and steamed rice.

2 Tb Butter 1/2 Cup, chopped onions 1/4 Cup, finely diced celery 2 Tb Flour 3 Cups, peeled, shredded potatoes (I used gold potato’s) 3 Cups, low salt Chicken Broth 1/2 Cup, sour cream 4 oz Cream cheese 2 TB cooked ham ( I diced up lunch meat) 1/2 tsp Dill Salt and Pepper to …

My baby girl has the flu, which means it was a very long night last night. I decided to make two soups tonight. Chicken soup loaded with vegetables and chicken, and Lentil soup. After making my own petite diced tomatoes for the lentil soup, cutting all my vegetables to look uniform and finely diced. I …

2 Limes 2 Tb Sugar 2- 20 oz Jars Mango’s I use Del Monte mango slices, Drained I/2 Cup Sugar 1 1/2 Cups Tequila 1 1/2 Cups Triple Sec Ice, For Blending   Zest the limes. Pour the 2 TB of sugar over the lime zest, and combine, set aside. Throw the mango’s into the …

Crust: 1 Cup Flour 1/2 Cup Light Brown Sugar, Packed 1 Cup Pecans, Chopped 1 Stick Butter, Melted   Filling: 3 Eggs 1 Cup, Granulated Sugar 2- 8 oz Packages Cream Cheese, Softened 1 tsp. Vanilla   Topping: Fresh Berries   Preheat oven to 350. Combine flour, brown sugar, pecans and butter in a bowl. …

Ice Cubes 1/2 Cup Rum 1/2 Cup Coconut Cream 1/4 Cup Coconut Milk 1/4 Cup Pineapple Chunks, I use fresh     Fill a blender half way with ice,  Add all ingredients and puree. Garnish with a pineapple slice and a cherry