***A variation of this recipe was shared on AZTV7 on 8/29/16. Specific instructions for that recipe are at the bottom of this post. Lots of firsts going on around here. First cooking classes, first TV segments, now a first live cooking demo. I was honored to be invited to cook in the demo kitchen at Williams-Sonoma
Amazing Grace was played in church the Sunday after I re-launched this site, sharing my big secret with everyone. If you think I had a dry eye as we all rose to our feet, singing perhaps one of the most recognized and powerful hymns known to the western world, you don’t know that I’m especially
“TAH-BOO-LEE” I tell my 3-year-old. That’s how you say it. It’s what we’re using today in our stuffed mushrooms. As for how to spell it? Tabbouleh, Tabouleh, Tabouli, a google search yields a wide variety of options. But, it’s generally agreed that tabbouleh involves either bulgur or couscous. This recipe has neither, so really, it’s
Based on last Friday’s post, I was planning on writing about “Feeling God’s Love.” I was going to write about a book my therapist gave me that opened my mind up to the idea that we all connect with and feel God’s love in different ways. I wanted to tell you how What’s Your God Language?
This recipe for Soba Noodles with an Almond Sauce reminds me of when Ryan and I lived in NYC. Two weeks after we got married, Ryan and I relocated to New York City. Specifically, Jamaica, Queens. Not quite the Sex-and-the-City, boho chic corner of the Big Apple that I had imagined, but it was one
Salmon will forever make me think of my Nana. Who is my Nana? My maternal grandmother. The most outrageously classy lady I know who is mostly to blame for my taste for the finer things in life. She was the first to introduce me to the theater, art museums, Lawrence of Arabia, white table cloths, Paul
Another recipe from my first ever cooking class was chocolate malt shakes. I decided to go with strawberry for the class, but originally devised the recipe with chocolate. The night of the class, come to find out one of the attendees was allergic to strawberries, so we went vanilla for him at the last minute. It
This past Sunday I survived teaching my first cooking class and the patty melt was a hit! Fifteen people in attendance, seated around the demo kitchen counter at Luci’s Healthy Marketplace. I was nervous and wound tighter than a tick from fear of the unknown, but I’ve grown accustomed to the discomfort of growth recently.
It’s 3:35pm on Tuesday. I have been wound up all day. Actually, I was amped up last night, too. Laying in bed, asking Ryan, “why am I so tense?” He told me I would feel better if I got some exercise, to which I twisted my face and shot him that glare, silently demanding an answer
I think of parfait, I think of Eddie Murphy as Donkey in Shrek. You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, “Let’s get some parfait,” they say, “Hell no, I don’t like no parfait.”? Parfaits are delicious! So, being that everyone likes parfaits, I figured I’d make one
Need a good ol’ fashioned dance party? Turn up the speakers and queue the Night at the Roxbury guys. …and 90s dance break! Man, that’s a weird video! I have no clue how this one ended up in my head, but I have to call out Haddaway (ah, one hit wonders never cease) on the
