Zucchini Patties

All is quiet on the home front. This weekend I was not very creative in the kitchen, unless you count wild rice with mushrooms a culinary feast. Of course when I drop the poundage I'll bring out the new recipes that I've created out of necessity. People will be knocking down my door for these waist whittling meals! Until then, I have dug into my archive for this zucchini patty recipe.

My parents used to make these as a side dish during the late Summer when zucchini was at its peak. I've continued that tradition with my family. These are great on flavor but they aren't very photogenic. Thus, no picture this time, folks.

1 1/2 c grated zucchini (pressed dry, very important)

2 T finely chopped onion

1/4 c Parmesan cheese

2 T mayonnaise

1/4 c flour

2 eggs

1/4 tsp oregano

salt and pepper to taste

Mix all above ingredients. Melt butter or margarine in nonstick skillet, drop an orange sized dollop for each patty and fry on medium until browned on both sides. Makes about 6-8 patties.

Travel without leaving home

I would like to say that I traveled to some faraway exotic locale this weekend. But, the truth be told, I did not. Only from my computer where I found a very special button within my photography software. The "auto correct" button. Press that and your pictures look professional. I have many, many awesome photographs of Italy, Mexico, the Eastern Seaboard and from here to the San Juan Islands. So, in a sense I did some major traveling. And I discovered some forgotten areas that we have traveled.

You might say that this has nothing to do with food. But to me it's included in the package. You need to be able to find those out of the way places for a chance to savor the area through the local food. Wild hare and pappardelle in Italy, succulent shrimp stuffed into a poblano chili smothered in cheese from Puerto Vallarta, lobster rolls and crab stuffed haddock in York Harbor, Maine. And last, but not least, freshly caught Northwest Salmon with a berry hazelnut compote. I am getting hungry just thinking about the possibilities!

All these entrees and more have enticed me to the "joy of cooking". Everytime I travel I marvel at how much I can learn about a destination, it's people, lifestyle and the local food. I am ready to travel at the drop of a hat. I tell my hubby that I could be packed and ready to go anywhere. Just give me one hour and I'm gone for the next adventure!

But, right now I get to go to the kitchen and prepare another "diet dinner". Hopefully my travels to bed, bath and beyond and Raley's have inspired me. Looks like I'll need it.

A Food Failure!

"You may be disappointed if you fail, but you are doomed if you don't try." Beverly Sills

Yes, we all have them. I'm sure even Emeril, Giada and Mario have had them as well! You may never see them on TV unless it's a blooper segment. But, I can safely say that I will never buy brown rice pasta again. Or at least not that brand. (I'll never tell.) Yuk...what a clumpy mess that turned out to be!

My starving husband wandered in after work and starred in disbelief at this lumpy experiment. I figured , how bad could it be? Well, it looks nice on film but the taste and texture was not going to win any contest on the Food Channel. As he proceeded to doctor it up with butter, olive oil and cheese and pepper, I realized that no amount of anything would save this disaster. Sorry, Babe! Is that why we'll be going out tonight?

Veggie Couscous

This is the new and improved version of my veggie couscous. The grain, couscous, is a North African dish usually served with lamb or chicken. In the past I have served this dish with chicken, cut up ham, sausage , lamb, panchetta flavored but, most of the time with loads of vegetables, a drizzle of olive oil and plenty of Parmesan cheese.

Lately, the menus have been lightened up. I find couscous to be filling and extremely fast. I made it quite often when I was working because it took less than 30 minutes.

In a non-stick frying pan saute which ever veggies are your favorite. For us, this time, it was onion, tomatoes, zucchini, and mushrooms. Cut them all into bite size pieces. I don't measure so for this recipe you need to "wing it". That's the beauty of couscous. It will turn out great no matter what. I used to start out with 2T olive oil and saute the veggies in that but this time I used some chicken broth to keep it moist.

You can buy boxes of plain couscous or you can get it in the bulk bins. I recommend plain because the fancy flavored ones have too much sodium and, in my opinion, have that "processed" taste. For the couscous just follow the directions on the box, roughly 3/4 c couscous per 1 cup water or broth. Bring the water to a boil, pour in the couscous, stir, cover and remove from heat for 5 minutes. Fluff with a fork and add to the veggie mixture. You may add seasoning such as torn basil or garlic powder. This is not rocket science.

For those of you who don't need to be healthy you can add butter, olive oil and cheese after serving.

The Great Slim Down

I am ready for the great American slim down! I realized that I'll need to be in a bathing suit in Tropical Costa Rica coming up soon! The panic begins. My imagination runs wild with ways to make most of my recipes healthy. I should have my masters or PhD in this subject. I've probably lost the same 15-20 lbs. over the course of 35 years. But, because I love to cook and eat they always creep back on. I have tried weight watchers, Dr Atkins and several doctor initiated programs. Since May, I have been walking quite regularly with no results. So now I need drastic measures to drop those pounds and fast!

I am eating but only vegetables, mostly raw. Yum, yum...and 2 servings of fruit a day. Also, add to the mix, grains, potatoes and rice, plain. Again, do I hear a yum? Basically, no animal protein which is all meat, eggs, dairy and some beans. No oil or butter! I'm into day 3. I notice a slight difference although I would love to drop about 30 lbs. As I write this I'm gnawing on raw carrots. Delightful! If I happen to run into you, please do not feed me or tempt me with ice cream or chocolate. I will hunt you down!

I will continue to cook for Ralph (my wonderfully svelte husband) but he'll need to add the meat and olive oil, cheese, etc. Actually, he knows the drill and has been quite accomodating over the years. I managed to come up with a veggie couscous that was pretty tasty. Tonight I'll make some brown rice pasta with fresh tomatoes, basil and garlic that I roasted earlier.

I will keep you posted on my results. I know it's not great reading but, maybe there is someone out there I can help by doing this. Don't worry I have plenty of proven recipes I'll write about. I won't subject you to this eating plan. I have to admit, though, that when I am dieting I am extremely inventive! That is the sign of a good cook and I will claim that title!

Veggie couscous recipe, tomorrow. This too shall pass....

My Cannoli Obsession

My obsession with the delicious cannoli continues. I'm always substituting unhealthy ingredients into a more wholesome option. This was a hard one because I like everything about the cannoli from the crispy fried shell to the creamy cheese filling. I think it could be a mortal sin to mess with the cannoli and its components! All you Catholic people know what I'm talking about.

As a child I even confessed to the priest that I had broken one of the ten commandments. "Thou shall not kill". I tearfully told him that I had killed my goldfish. While feeding him one day I noticed that his skin (scales) were very rough so I poured some baby lotion into the water to make him softer, thus killing my innocent fish. Can you imagine the priest probably doubled over with laughter behind the confessional screen? My penance was about 50 "our Father's" and 30 "Hail Mary's"!

So, I was reticent to mess with the almighty cannoli. But, I did and it turned out to be okay and actually good without all the guilt! Take a parfait glass or nice wine goblet and layer the following:

6 large strawberries, cut up

1 cup ricotta cheese (part skim)

2 drops of orange flavoring

2 tsp sugar

2 T mini chocolate chips

dash of cinnamon or powdered sugar

Mix the ricotta with the flavoring and sugar. First place 1/2 of strawberries in bottom of glass, mound 1/2 of ricotta, sprinkle 1/2 chocolate chips and then start over with the layers finishing with the dash of cinnamon or you can also use powdered sugar. Serves 2. Enjoy my cannoli parfait!

Another Tribute to a Grandmother

Yesterday was the 29th anniversary of my grandma's passing. I remember it like it was actually yesterday. We had just moved to Colorado when my dad called me with the news. I flew back to my hometown for the funeral. It seemed so somber for such a lively memorable person. These days we would have definitely celebrated her life with music, See's chocolate candy, and many anecdotes about her funny ways.

I was told she was quite the cook when she married my grandfather but her skills were wasted on him. He would gobble down anything served, but only after mixing the contents up on his plate and pouring on the salt and pepper. A real gourmet! Her skills, however were not wasted on me. I stood at her side always watching as she whipped up meals, mostly desserts! For lunch I would like to think she made tea sandwiches from an old French family recipe. How was I supposed to know that raisin and walnut sandwiches weren't French fare? Or maybe they were. I just remember her grinding all the raisins and walnuts by hand. And it was so much tastier than peanut butter and jelly.

Out of curiosity I googled "the sandwich" to see if there was a history to it and up popped a recipe with those ingredients but several more. 30 total for a sandwich. While I'm sure it is good, most people I know won't go to that much trouble for a sandwich!

If you're interested in a type of tea sandwich, this is great! Take 1 cup raisins, 1/2 cup walnuts and grind them with a mini food processor. Spoon in 2 tsp of mayonnaise. (derived from the French language). Then just spread on your favorite bread or toast. Voila!

That is what I made for lunch in honor of her. I think she made me do it; she speaks to me that way. (More about her stories in my book.) Thanks for all the great memories.....I miss you!

Autumn is in the air

Can you feel it? Autumn is right around the corner. This is my favorite time of year. Summer is winding down along with the intense heat. Hooray! The mornings are crisp and cool allowing for a pleasant walk instead of racing to beat the heat. A trip to the local nursery is proof that the seasons are changing. Loads of mums, grasses, coleus and bags of spring bulbs are waiting to be purchased.

With the coming of Fall, I'm anxious to cook some of my heartier meals. Clam chowder, minestrone, risottos and lamb curry to name a few. And then Christmas will be here before you know it. A cooking extravaganza and only 4 months away! Pumpkin bread, Umbrian Soup, Czech bread and Lentil Soup. Somehow none of these ever sound appetizing in the Summer. Must be the heat of the oven! Last Winter I baked and baked just so I could warm the house with the oven. It was a cold one. Don't get me wrong I cherish the seasons and how each one brings a special beauty to the year. I wouldn't have it any other way. Well, maybe a home in Italy for the Summer would be ideal. And then there is that beach home in Mexico for the Winter. But, no matter what the season, here are words to live by: "Write it on your heart that every day is the best day in the year." - Ralph Waldo Emerson

Enjoy the day you're in!

Greek Style Pasta

Opa!! Just to mix it up a bit I came up with this pasta recipe. It's very simple! So, if you're wondering , "to cook or not to cook, that is the question", try this.

1/2 sliced onion

3 garlic cloves, minced

1/2 c olive oil

1 handful chopped basil

2 or 3 tomatoes, cut up

1 small can black olives

1 small can garbanzo beans (optional)

8 oz crumbled feta cheese

pasta water

1/2 box spaghetti or penne pasta (I like both)

Start to cook the pasta in boiling water. Saute in large fry pan the onions and garlic in half of the olive oil. Turn heat to low and add the tomatoes, olives and basil. Stir and add some pasta water (about 3 serving spoons). Drain and add the pasta, remaining oil and feta cheese. Mix well and serve. Opa! Wasn't that quick?

DeMarzo Spa Retreat & Learning Center

Our yard is now a grand spa for animals! While out watering this morning I came across a lizard nibbling on my cherry tomatoes! I always thought that they were good for the garden because they ate all the bugs. So, either this one is not too bright or very, very smart. That's what made me think that I missed the class held earlier this Spring called "How to eat Wendy's garden, 101". I have all the classmates living in my yard and this was their curriculum.

1. No need for waiting on the harvest, just eat, eat eat.

2. Red does not mean stop. It is favorable to eat those red tomatoes.

3. Chewing the snow peas are fun and delicious.

4. Don't let the sunflowers get too tall. You will not be able to reach them so start with the roots. They are tastier anyway.

5. Rabbits have seniority so let them eat flowers.

6. If you see Wendy approaching, don't worry, you can run faster.

7. If she has a gun, beware, the gun does not shoot straight.

8. Look out for the gray cat. She has a harness on so walk within 10 feet of her. Teasing is fun for you and frustrating for the kitty.

9. After she waters you can go have that spa treatment under the dewy branches. Feels so refreshing.

10. Last, but not least, in order to graduate you must eat twice your weight in produce or you will be banished from "Wendy's garden of Eden" forever!

Tomorrow, I'll feature Greek style pasta, hopefully with tomatoes!

Chocolate Apricot Bread Pudding

I love a good bread pudding. It's a comfort food that ranks right up there with macaroni and cheese or rice pudding! I usually make this in the fall when the apples are in abundance adding raisins to the mix. But, I was lucky enough to snag some apricots from my brother's tree. Thanks, Dave and Diana for the nice meal and plenty of apricots. We started eating them but, of course, could not devour them fast enough. I wanted to creat an apricot chicken but somehow this desert sounded better! Especially, when topped with double churned vanilla ice cream!

I precooked the apricots, cutting them in half and just squeezing the pit out. I placed them in a saucepan with a small amount of water and 1 T of sugar and cooked them to a mushy syrup. Then I refrigerated them for a few days while I waited for inspiration! Add chocolate! So I did!

3 c cubed bread

1 1/4 c milk

1/2 c maple syrup

3/4 tsp cinnamon

3/4 c eggbeater or egg whites (keeping it healthy)

2 c pre-cooked apricots

1/2 tsp vanilla

1/2 c mini chocolate chips

In a large bowl add all the liquid ingredients first and then the bread, apricots and chocolate chips. Mix and bake in a 11x7 pan at 350 degrees for 45-50 minutes. Can be served warm with the chocolate gooey but I like it cold with the chips crunchy. Enjoy!

Wasabi Mashed Potatoes

The picture does not do it justice. These potatoes are short on looks but exceedingly flavorful. If you like mashed potatoes, you'll love these. I got my inspiration from a local restaurant we went to for our son's 33rd birthday. The place is an old stone house dating back to the 1920's, I believe. The menu was full of innovative and unique ways to serve seafood, which I love. This was one of those places where it was very difficult to decide on an entree because everything sounded so good. I chose the seared ahi tuna with a side of wasabi mashed potatoes and a spicy seaweed noodle salad. Pretty yummy! Thanks, Jeremy, for suggesting this place. We will return!

A few days later I decided to whip up my own using red new potatoes, but other varieties can be used.

5-6 new potatoes, cut up with skins on

1 T onion, diced

1/4 c half&half

3 T butter

1 T wasabi powder

Place the potatoes and onions in a 2 qt saucepan. Cover with water and cook until done. Drain water and add the rest of ingredients. Beat with mixer until you get the consistency you want. Serves 3-4.

Mexican Lasagna

Buenos Dias! Today is a great day!

After surviving the weekend, it's a joy to get back to cooking and creating. This recipe was inspired by something my mother in law whipped up several years ago. Being the Italian mother she has always been extremely skillful at cooking. All her secrets to cooking have remained a secret (more about this in the book) so I have learned over the years to get good at deciphering those ingredients so I could replicate her tasty Italian meals. Anyway, thanks to her, I created this Mexican Lasagna! Great for the vegetarian or children.

16oz can zesty salsa refried beans or black beans

1 1/2 c shredded jack cheese

1/2 c green chili verde or enchilada sauce

1 small can of slice black olives

1 small can of diced green chilies

6 flour tortillas (white corn tortillas are good, too)

Preheat oven to 375. In a 11x7 glass pan put a small amount of the chili sauce on the bottom. Layer 2 tortillas. Heat the beans in a saucepan. This just makes them easier to spread. Spread 1/2 of the beans with a wooden spoon onto the tortillas, then scatter 1/2 olives and 1/2 chilies onto the beans. Sprinkle 1/2 cheese and begin to layer again. Tortillas(2), beans olives chilies, cheese and drizzle more green chili verde sauce on top of that layer. Place the last 2 tortillas down and pour the remaining sauce and a handful of cheese. Bake for about 20 minutes. It can be made ahead and refrigerated. Just bake a little longer. (30 minutes)

Cross this off my Bucket List

Yes, I continue my weirdness. This post has nothing to do with food or travel but I was able to cross this off my bucket list. We decided to lay tile in our entryway outside. How difficult could it be, right? Isn't it like those little mosaic kits I used to do as a child?

We started out very positive, very ambitious and very early. First hour we managed to mix the thin set to a consistency like peanut butter. We can do this. By 10am we have 2 tiles placed. We are lightning fast! By 11am the sun is beating down on us and probably 85 degrees. Those smiles we had are quickly turning to frustration. The area is not even close to being square so the measuring is becoming tedious. But, we find a rhythm and persevere.

By 2:30pm our energy is waning and we're, maybe, halfway done. The heat is beginning to sizzle my brains and Ralph is getting increasingly cranky. As we continue to measure and lay each tile, the grout lines are just not matching up. Could it be quitting time? No, we are not quitters! Ralph makes the executive decision to go back to "the Depot" to ask about a cutting tool that will cut certain angles.

On the way home he calls to tell me that the guy who checked out his rented tile saw forgot to give him the angle cutter! What! Well, no wonder we were seemingly clueless! He drove up and now we are on a mission to finish or else. I'm thinking it's now about 95+ degrees. Sweat is pouring down my face and body. This is not good. As my driven husband is sawing away I'm beginning to shirk my duties. I'm the measurer and tile "butterer" and he is the cutter and tile layer. Such a great team. But, all I can do at this point is dowse myself with the hose. So, I'm standing in the front yard hosing myself down. I'm sure the neighbors thought we were loony but I just didn't feel like having heat stroke and that's where I was headed. As the sun was setting we called it a day. We showered and hurried to one of our favorite Italian restaurants and had a crab cake salad and some tasty Pinot Noir. No entree but we managed to have a cannoli each. Tip: You should always save room for desert or maybe just start with the desert and work backwards! We savored every luscious bite. Was all that hard work worth it. Yes, we did an awesome job! Looks great! The end. (until the next project)

Tropical Chicken

Aloha, and greetings from Hawaii! No, sorry to say I'm not sitting on my lanai with a pineapple smoothie! I treasure the memories that I've had while visiting Hawaii. Once with my family and two times with my hubby. I think I'm overdue for another tropical vacation. How about you? But until then I'll pretend with this recipe of Tropical Chicken and let those pleasant memories come flooding back with every bite.

5-6 boneless chicken thighs or white meat breast tenders

1/2 c flour, in a bowl

garlic powder, salt & pepper to taste

1 T olive oil

2 T butter

1/2 can chunk pineapple

3/4 c juice from the canned pineapple

1/2 lemon or lime

parsley or cilantro as garnish

Season the chicken and dredge in the flour. Heat the oil and place the chicken in fry pan to brown, turning once. Add the juice from the pineapple and juice from lemon or lime. Then add the butter and pineapple. Cook until chicken is done. This will vary depending on your choice of chicken. If using thighs you may need to add more liquid to keep from sticking. ( use more pineapple juice, chicken broth or white wine) Garnish and serve. Feeds 4 people. You can put over a nice basmati rice or wasabi mashed potatoes. Aloha!

Spur of the Moment Meal

This was not a well planned out meal. When I went to the market they had these odd , deformed looking tomatoes. Yes, the heirlooms! I planted some of these in my garden this May but the late frost #3 devastated them. I chose a variety of them at the store, sliced and arranged them on a bed of mixed greens, laced with snipped basil, along with medallions of buffalo mozzarella and a handful of julienne beets. I finished it off with a drizzle of good olive oil and some balsamic vinegar. Serve with a fresh baked baguette and a glass of wine. The perfect appetizer or in our case a lighter fare meal!

So I'm a little weird!

Simple pleasures, I always say, delights me the most. I can be most happy perusing a book store, a well-stocked deli or just plain lying on a gorgeous beach with a good book! On one of our trips we found ourselves seeking out the Italian community deli. In Providence, Rhode Island we hit the mother lode. Unfortunately, we never had enough time to immerse ourselves in the neighborhood. But, we did manage to visit this Italian market where everything you could imagine was displayed. Of course we had our pannini for lunch. The owners were gracious enough to allow me to photograph the cases filled with meats, cheeses, salad, olives and the pasta isle! I know that's pretty weird but it's my way of preserving the memories. Include all you can and then more!

After lunch we strolled down the street to an authentic pasticceria. The beauty of all the pastries, cookies and cakes were paralyzing. The sweet aroma filling the air was intoxicating. We were hit with vanilla, cinnamon and the scents of freshly baked breads. We lingered a while as our cannolis were packaged up for later. We claimed we were full and would need to take them "to go". Unfortunately, I was so stunned by the beauty that I forgot to take pictures!

We hurried to our car. We were on a schedule and needed to find another Inn on the coast of Connecticut. Five minutes later the smell began to envelop our car. Even though we were "still full" we eagerly and laughingly shared our cannoli's as we drove to the next adventure! Simple Pleasures!

Pasta of the Month - Tagliatelli with Chicken Livers

Warning: This is not for the faint of heart or for finicky children! But if you lived in Italy your Nonna would have prepared this. Papa would have gone out to the yard earlier in the day to fetch some chickens or perhaps hunt for some wild boar or rabbits. Maybe he would have foraged for some mushrooms along the way. He'd bring back all his trophies for Nonna to create her feast for la famiglia. And this is what she made. The only thing missing are the fresh truffles!

1 container of chicken livers, drained and cut up

3 garlic cloves, minced

1/2 c chopped onion

1/4 c olive oil

7 large mushrooms, sliced

handful of chopped Italian parsley

handful of chopped basil

1/4 c butter

Parmesan

red pepper to taste

pkg of tagliatelle or wide egg noodles

1/2 c reserved pasta water

another drizzle of olive oil

Saute garlic, onion and mushrooms together with the olive oil in a large skillet. Meanwhile, cook pasta for approx. 10 minutes in boiling water. Add livers to the skillet and stir while cooking. Add parsley, basil and pasta water. Drain the pasta and transfer to the skillet. Mix and add the butter and red peppers. When the butter has melted place in serving bowl and sprinkle with parmesan. That was nonna's primi course. On to the secondi!

Savory Orange Chicken Fennel Salad

Some days my recipes are the brainchild of what's in the frig or pantry! I enjoy being creative while imagining the finished project. My taste buds are usually the guide because I rarely use a written recipe. There are no rules in my kitchen. I'm always searching for new and innovative ways to assemble a meal using the ever-versatile ingredient, chicken! This recipe has a freshness to it that seems to squelch the Summer heat.

15 oz can orange segments (use 3/4 c for salad)

1 small fennel bulb, sliced thinly

1 large chicken breast, precooked,boneless, skinless and cut up

1/2 handful parsley

2 T red pepper, diced

2 T onion, diced

Mix the above in a medium bowl. Make the dressing and add some to the chicken. Put the avocado in at the end before mounding chicken onto the greens.

1/2 - 1 avocado, chunks

mixed greens

For dressing:

3 T Balsamic vinegar (I used pomegranate infused vinegar)

1 T lemon juice

1 T Dijon mustard

1 tsp honey

1/2 handful parsley

salt and pepper to taste

1/4 c olive oil

1 clove garlic, minced

remaining orange segments plus 1 T juice from can

Place in blender and mix

Add 3 T of the dressing to the chicken mixture reserving the rest to drizzle over the top. You may substitute the parsley for cilantro.

Jeremy's Triple Chocolate Cake

I love making this cake! I love eating this cake! It's one of those guilty pleasures. Since it is a tradition I only bake it for my son's birthday. Once a year is enough to satisfy that chocolate craving. I don't claim to be a pastry chef or baker but this recipe is foolproof! I promise!

1 box devil's food cake mix
1 small box choc fudge instant pudding
1/4 c flour
1 3/4 c water
4 eggs
1/4 c canola or vegetable oil
1 pkg chocolate chips (12oz)
1 can chocolate frosting

Mix all ingredients except chips. Then fold in the chocolate chips, separately. Put in a 9 x 13 pan. Bake at 350 for 40 minutes. Cool and then frost. Put in the refrigerator so the chips will be solid. Serve with vanilla ice cream, of course, and watch the comments!
This can also be adapted to make cupcakes. Just reduce the cooking time.

Happy Birthday, Baby!!

Let the celebration begin! Jeremy, my son, is 33 years old today. How can that be? I'm NOT that old, or am I? Maybe I really was that "child bride" my husband talks about!

I remember years ago when I was in labor for the 3rd time, (That's another story) that I would soon be blessed with a child. I did not know whether he would be a boy or girl like so many parents find out beforehand. I had already chosen a girl's name, Danielle, but I was not ready to provide a boy's name. But, I knew deep down it would be a boy. Mother's just know! So, when I was approached to make a decision on a name I blurted out, Jeremy! Where did that come from, I thought at the time?

Flash forward to many years later. I was browsing through the Bible and came upon this verse. "For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future". Jeremiah 29:11. The verse doesn't end there but that's all I needed to hear at the time.

Yes, Jeremy is my gift from God and continues to bless me! I have honored him every year with his own triple chocolate cake! This has been our tradition for the last 29 years. I know what you were thinking; what does this have to do with a blog on food and travel? Not much, but some things just need to be said...

The recipe for "Jeremy's Triple Chocolate Cake" will be on tomorrow's blog. Enjoy the day, I will... and happy birthday, JD! I Love you!!

My Garden Thief

Okay, there will be no green bean recipes! Could it be that this lovely creature feasted on them while I was asleep?

One of my early morning routines is to stroll through my garden and take stock of its bounty. But, sometimes, before I'm able to make it out there I have my "little helpers" surveying the grounds for me. Did you know that most flowers and plants are edible? To squirrels and rabbits they are! They are even crafty enough to tunnel under the fencing surrounding my green beans, sunflower, chives and parsley. It's amazing how they know exactly when the plants are ripe and ready for the picking.

I know for a fact that they must have hacked my computer because they knew when we left for a few days. I stopped my mail delivery via online so I'm sure they were privy to that information. Chip and Dale's descendants were probably waving to us as we drove away and scurried over to my sugar snap peas that were thriving and gobbled them up!

I guess I can't blame them. Fresh veggies are the best! Luckily I'll still have my tomatoes and zucchini! Or they haven't acquired the taste for them yet!

Sausage Orzo Pasta

This is the perfect dish for entertaining! You can make most of it ahead of time. You can serve it hot or cold! There is a little prep time but it is worth it to hear the compliments you'll get from this one. My husband loves his Italian sausage. We've historically barbecued them and served them in a nice dutch crunch type roll. Usually we have leftovers so my orzo dish came from experimenting with the left overs. I've also made these without precooking the sausage. Just remove the meat from the casing by squeezing method. This process you get more flavor but it is not the quickest way. You choose!

2-3 Italian sausages, either precooked or freshly removed from casing

1 red pepper, diced

1 zucchini, diced

6 mushrooms, sliced

1/2 yellow onion, diced

handful of chopped basil

1 tsp fennel seeds

sprinkle garlic powder or use fresh (1 clove, minced)

1/4 c pine nuts

1 T olive oil

1 cup orzo (before cooking)

In a large frying pan brown the sausage. If using precooked wait to add later. To the meat add 1 T olive oil, then the peppers, zucchini, onion, mushrooms, basil, fennel seeds and garlic. Cook until veggies are soft while stirring. Cook the orzo according to package, usually 10 -12 minutes. Drain and add to sausage mixture. Add the pine nuts and a drizzle of olive oil. Serves 4-6 hungry people. Great left over! You can prepare this in less than 30 minutes!

Hawaiian Camping Salad

This salad recipe goes way back to our camping days. We acquired a small travel trailer from my parents around the time my son was 2. That was 31 years ago! We called it the "Flintstones trailer". The kitchen area was non-existent except for a sink and mini oven so I learned real quick how to improvise at mealtime. Usually it was burgers, chicken or sandwiches. To go along with these main courses I'd always bring the ingredients and literally throw it together in minutes!

We graduated to a cab over camper years later and the recipe followed us. We now do most of our camping at the Hilton, so, sorry to say I don't make it as often. It could easily pass as a dessert, it's that tasty.

1 20 oz. can of chunk pineapple

1 11 oz. can of mandarin oranges

1 cup sour cream

1 cup shredded coconut

Drain the juices from the canned fruit. Place all ingredients into bowl, mix and there you have it! Don't let the sour cream scare you if you don't care for it. It actually cuts the sweetness! Your kids will love this one. Serves 4-6

You Can't Go Home Again

Who said "you can't go home again"? I grew up in a small fishing town called San Pedro near Los Angeles. I used to call it the "eternal cul -de- sac". It seemed as if no one entered or left and there was not much to do. It's ironic that most of the vacations we take now are to places eerily similar. Locations on the beach with nothing to do. Maybe this is my way of bringing back those great memories of going to the beach as a child. Playing in the tide pools, watching the surfers and always having that endless supply of seafood at my fingertips!

Today is a self-proclaimed day of reflection. No fancy recipes, today, although I will be creating later. I've been gardening, reading, writing and walking down memory lane with my mom. Extracting memories for my book reveals an immense range of emotions! But, this is what I signed up for and I'm enjoying the journey.

Un-classic Mint Julep

Treat your husband like a king and he will treat you like his queen! This works in our case. After a long week "at the salt mines" I met him at the door with this concoction. Originally I got the idea from my grandmother who claimed she never drank. After much coaxing my dad mixed up a mint julep, bourbon and all! If I remember correctly we told her it was kind of like iced tea. A smile came to her plump face as she sipped the mint julep! "Oh my, this has a stick in it!" We couldn't fool grandma but she did finish her "iced tea" and rather enjoyed it.


I'm not too fond of bourbon so I "played around" with the recipe and decided on Amaretto. I only made one to share not knowing what the outcome would be. Definitely should have made a batch! Salute!


2 tsp sugar or agave syrup
juice of 1/2 lemon
5 mint sprigs
1 1/2 c crushed ice
1 shot of amaretto
enough ginger ale to fill glass



Put sugar, juice and mint in a highball glass. Crush with a wooden spoon. Add amaretto, stir and add crushed ice. Fill the rest of the glass with ginger ale. Serves 1 but can easily be multiplied.