I was angry. Really angry, and I prayed, “Jesus, take this anger out of my heart. He didn’t do it on purpose, but all the same, I am angry that he would put me in this position.” Last weekend, Ryan and a few close friends packed up and headed for the mountains for a guys’
Ryan loves stuffed peppers. He grew up with his Mom making the classic version with green peppers, rice and ground beef. When Traina Foods enlisted my help to create a series of recipes featuring their Sun Dried Tomato Ketchup, for some reason my brain went to Italian style stuffed peppers. Their ketchup is not like
It’s technically fall and as I write this, I have no less than three pumpkin spiced candles burning. Yes, the basic white girl in me lives for this time of year and though the leaves don’t change here in the Sonoran desert, it doesn’t mean I can’t dive headlong into squash, warm spices and soups.
The topic of being over-scheduled has come up a bunch of times over the past few days. It’s hard to miss in a culture of people on-the-go. I read a post about someone working to declutter their schedule and thought, “ahhh, so nice to not have that problem any more.” Oh wait. Two hours later I
Growing up, there were two kinds of enchiladas. The restaurant version that were rolled and covered in red sauce and cheese and the home version which were more of a Mexican casserole, dished out of a Pyrex and served in squares. This recipe reflects the home version, a recreation of my Mom’s go-to recipe. This is
I love Idina Menzel. I love Frozen. I love singing, “Let it GOOOOOOO, let it GOOOOOOO!!!” I love that song even more now because I really did follow Queen Elsa’s advice (if you somehow missed the whole Frozen phenomenon, watch this). I finally let it go. Granted, every day I fight the temptation to try
Last night was the second installment of classes at Luci’s Healthy Marketplace. I really love teaching and these classes are a great reminder of how much fun food can be. The theme of the class was “Meatless Mondays” a course aimed at teaching folks how to go meatless once a week. Because I can’t help
The ebb and flow of entrepreneurship. Launching something that’s not guaranteed to succeed but you feel it in your bones that it’s what you’re meant to do. I’m living it, battling it, embracing it, freaking-out about it and loving it. Things are starting to click, headway is being made, joyful breakthroughs and uncomfortable growth are all
I have been working with Traina Foods on a series of recipes featuring their Sun Dried tomato ketchup. Yep, you’ve seen this stuff before in prior posts and will see a few more before the year is out. It has been a wonderful experience working with them, for one, because the product is amazing. However,
I am in the process of grooming my sous chef. It’s not child labor if he’s having fun, right? Well, okay, maybe he’s not ready to take on the caramel apple tarts I’m currently working on, but I can vouch for the fact that this little fella can make a mean peanut butter and raisin
I made this Hawaiian Pineapple Pizza Dip for my friend Susie, lover of all things Hawaii. She loves to tag me in things on social media and say, “please make this for me.” Being a fan of a challenge, I usually oblige. Her most recent request was found on a website, devoted to over-the-top, borderline
This easy pho recipe requires a gigantic disclaimer. I’m calling it “Faux” Pho for a reason. I’m not Vietnamese, I didn’t grow up with Vietnamese food, and my experience in proper Vietnamese cuisine is limited. Pho (pronounced “fuh”) has seen a rise in general popularity. Though the best of the best places to get real
