Turkey Meatball and Vegetable Soup

Meatball Soup and Veggies

Dallas really wanted to contribute to the blog, so he made a batch of Snickerdoodles to show off. They turned out well and I couldn’t be happier! I have a secret dream for Dallas. I might have shared it before, so it might not be that much of a secret.


I would of course love him to do whatever makes him happy, but if it just so happens that my plan  makes him happy, well then, whatcha gonna do?

Dallas could go to college at UC Davis, which is about 45 minutes away from home. He could get a Master’s degree in their Agriculture department and then move on to develop some wildly popular, healthy and sustainable type of wine or dessert company. All of his attention will land him a spot on The Cooking Channel, which by then will have far surpassed The Food Network in coolness and popularity. He will get to travel the world, sometimes bringing along his mom. Dallas will have his own Christmas special and dedicate at least two of his cookbooks to his mother.

But you know, whatever.  I’m breezy.


Whaaaaaat? What that there bread gone done and got in her salad, you ask? Was that hard to read? It sounds fun when I say it. 

Pretend it doesn’t look like a pile of scraps for a second, mkay?

In a lazy attempt to make my own croutons, I hit the jackpot in salad toppings. You can choose to cube up a loaf of quality french bread, or rip if you prefer to get ‘er done quick. Load your chunks on a pan, drizzle with olive oil and season liberally with salt, garlic powder and oregano (or other seasoning of choice, hot pepper flakes would be yummy). Bake for 30 minutes on 350 and try to control your carb-lovin’ hands.


Head over to the blog, Changing A Life for a super easy cinnamon roll recipe. You make the dough in the bread maker. Uh, yeah, I’m serious. The rolls puff up well and are obviously yummy, but the frosting needs a bit of work.




Now, for a quick and easy recipe, all that reading to get here. Speaking of reading, read any good books lately? I’ve started about ninety. If you have a great non-fiction pick or a super-great fiction pick, send it my way. I don’t read anything like Sarah’s Key, Room or any other heart-wrenching books where I have to read about kids suffering, so I’ll pass on those. But, I love geeky stuff. Not like computer/technology geeky though, more history, philosophy or sociologically geeky. Oh, and I’ll read almost anything about food!

My secret nerd side is only embraced by my husband, really. I love NPR, crossword puzzles, historical documentaries and plenty of non-fiction. None of these things work well with my personality, which is prone to join Zumba classes and watch the latest Romantic Comedy starring Rachel McAdams.

Enough about me, let’s talk soup!  Someone call Maury, because this is such a cheater soup.



I used Trader Joe’s  Mirepoix (the tub of  pre-cut onions, carrots and celery) and Trader Joe’s frozen turkey meatballs. Give it a try, it’s not too heavy, but plenty filling!



Crustless Sausage and Spinach Quiche

Egg and Sausage Quiche

Just finished up our family lunch of Beef & Bean Burritos (Pioneer Woman style) and Jumbo Pico (PW style as well). Jumbo Pico is just a pico de gallo salad cut into jumbo chunks. Tomato, avocado, cilantro, red onion, lime juice and salt (garlic if you’d like). This photo is much less tasty than the actual meal.

PW Burrito

Saturday afternoons are quite sleepy around here. Not that anyone actually gets to sleep, there just seems to be a little extra time to do what we like. Hence, blogging time! A couple of Saturdays ago, I snapped this afternoon sweet photo of Dallas and Jy napping.


I had to grab it, because it reminded me a lot of this photo from 2007…

jy and dal sleeping

So sweet!

I’m still working on having extra time to do the things I love as well as the things I need to do (read: exercise). I have however, found time to catch up on The Mindy Project. Still need to do some serious Once Upon A Time catch up though.

One show I refuse to miss is My Grandmother’s Ravioli. It’s so awesome. It’s everything I want this blog to end up being someday. It makes for a great companion while ironing all of our clothes. Which yes, 13 year old me, I now do. Ugh, I know.



The Cooking Channel’s website says, “Join the very funny Mo Rocca as he learns to cook and discover treasured family recipes and stories from grandparents in their kitchens across the country.”

How cool is that? He gets to learn the best recipes in the country, which are rarely from professional chefs and mostly from grandmas. I’d dare anyone to find more than a handful of chefs who don’t blame their love of cooking on their grandmothers.

Plus, old school grandmas are funny. They don’t care about being politically correct or even correct for that matter! If grandma says you don’t measure the flour, you don’t measure the flour.

I’ll be taking out a couple of family recipes soon, I’d love to make some of Grandma Ann’s goodies soon.

New subject…


If you are grossed out by potty words, skip this section and move right to the recipe. 

My boys, namely Max have become totally into gross stuff. Dallas will laugh along side while he cringes, but Max is full-out gross. His latest obsession is with singing the “Diarrhea Song”. For the musical number, Max needs my rock-hard abs to play. I have been kind enough to bury my hard abs under a layer or two of fat fluff. 

He slams his face into my stomach and blows a big raspberry on that extra layer of belly before lifting his head to chant, “I have a diarrhea song for you. I have a diarrhea song for you.” 

See, it’s not that hard to learn, you could probably do it to. It’s bound to make someone smile, I think??

***********POTTY TALK OVER***********

I’ve also managed to squeeze Pinterest in to much of my day, which has been my go-to recipe source lately. Budget Bytes is a fun site, with plenty of low-cost recipes. I tried out the Spinach, Mushroom & Feta Crustless Quiche, with a few alterations. The kids picked out the spinach and mushroom, but I would consider this a dish worth making again. With a few sprinkles of herbs on top, I’d even tote one of these along to a potluck.

Sausage Dish



Melted Cheesy Family Dinners`

French Bread Pizza Stroganoff

Here’s how I feel now that I’m teaching preschool.


Max is with me at school, in my class, Monday through sweet, holy Friday. He made it almost  past the welcome mat this afternoon and passed out.


I love Thursdays and Fridays at school because we have cooking time! Two weeks ago the kids went bananas over apple pie smoothies, topped with whipped cream and graham cracker crumbs. I could probably top ground beef with whipped cream and the kids would be happy. So, go figure, my family wanted to eat dinner this week. Again!!! I’ve been determined to cook too. Apparently, I’ve needed some comfort food this week though, as three dinners involved melted cheese. Four if you count the Kraft Macaroni and Cheese I served the kids one night, while Jy and I ate salad. They were all recipes that are good enough to share! Isn’t almost anything with melted cheese on top? It’s kind of like whipped cream for adults, right? Dinner number one, Beef Stroganoff French Bread. My husband introduced me to one of his favorite meals from childhood and I took the liberty of pimping it out a bit.

strog [edamam-recipe-recipe:3]

Dinner number two, Spaghetti Squash Alfredo, a winning Pinterest find! I followed the instructions exactly as given by the blog, The Comfort of Cooking, so I have to send you over that way if you’d like to try it too. I have to say it was awesome. Worked well to top with chicken for lunch the next day!


Dinner number three was so, so, so good. Sausage and tortellini soup. I swapped bouillon cubes for stock and evaporated milk for regular milk, otherwise the rest stayed the same. I came across the recipe from Party In My Kitchen on Pinterest and it was another serious winner! The biggest problem with this dinner was the price. Three packages of tortellini and two pounds of sausage was close to $18 on its own, before the other staple type ingredients.


So those were the hits of the week! They are so worth trying! If you can (which, you probably can), always opt for organic dairy products from grass-fed cows. There is a difference in taste, I seriously believe it!

AAAAAND. Just in case I ever need to tease Dallas during his teenage rebellious years, I thought I’d put this in writing. He woke me up asking, “Where is that sweet lady of my dreams?” The same morning he told me to, “Tell him something romantic.” How funny is that!?


Then, there is Max, who is a whole different issue. I had to have a little chat with him after he announced, “Mom, I just love boobies soooo much.”

Happy Weekend, Kim

Dark Chocolate Brownie Heaven

Easy Brownies

What is better than a brownie? A dark chocolate brownie!

Dallas has been playing a game called Bakery Story on my Kindle and has been all over me about setting up a home bakery. He gets in these moods where he creates menus and wants to sell food to all our neighbors. Food which I am supposed to buy and cook. Needless to say, these games don’t make it much further than the menu writing phase.

This past week, Dallas has had a baking bee in his bonnet, asking me every day to make him banana bread. Being Sunday, I thought I’d pop a loaf into the oven before church and do something nice for my family. After an hour of baking, my sweet loaf tasted great, but a little plain. Oops, I kind of forgot to put the bananas in. I basically made sugary bread.

To make it up to him, I made an oeey-gooey batch of dark chocolate brownies, which happen to by Jy’s favorite as well. I did though, have an alterior motive, I wanted to bake something I could blog about. A win-win-win.


You can find dark chocolate cocoa powder at most grocery stores, but this recipe will work with any type of cocoa.




It’s that time again…


Can you guess what’s in the glass? Surprise! It’s not coffee. It’s a fall mix of flavors with pumpkin, greek yogurt, banana, powdered peanut butter, a smidge of maple syrup and a dash of cinnamon. It’s a quick way to stock up on calories in the morning if you are in a rush. My kids weren’t bananas about it, but I was! Sometimes you just need something to carry you for a couple hours.

It’s after 7 p.m. on a Sunday night, which means it’s lunch packing time. So glad to be able to blog tonight and am looking forward to figuring out how to work blogging back into my schedule, with the goal of writing on a daily basis. It will take me a while, but I’ll get there!

Happy Fall Friends!




Life As a Paid Mother


Max showing off his craft skills.

Week one of teaching preschool is complete and week two begins in less than 12 hours. My education has prepared me to teach middle or high school students, so I’m a little out of my element and in need of extra caffeine!

Luckily I work at the same school as this woman I have known for a seriously long time. She’s old enough to be my mother. Which, uh…she is. She’s helping me cut shapes and animals like nobody’s business. Tonight I called her Edward Scissorhands. That chick is crafty.

I’ve been cooking, because my family is apparently still hungry. As soon as I can figure out how to get through the day with a second to spare, I’m going to get back to bloggin’ on the regular. Did I mention I get off work at 12:45?

No one told me that elementary school drop off and pick up can be these crazy 30-45 minute ordeals, even if the school is a two minute drive away. Now that I have to get food ready for breakfast and lunch for two, three or four of us each night, I have this crazy two hour routine before bed. It’s worth it though, we all have some good food to get us through the day and no one is eating McDonalds for breakfast anymore.

This has been the routine for the past two weeks…

The first week was classroom prep time and Dallas’ starting week of first grade.

  • Easy sandwich bread in the bread machine, once or twice a week. This stuff makes awesome French Toast by the way! Scroll down a couple posts for the recipe.


  • Thine eyes do not deceive! This is a Ronco, “Set it and forget it” Rotisserie! It was buried deep in my grandma’s garage and had never been used. Granny let me lug the big box home and we are in hog friggin’ heaven! So far we’ve had a chicken, a pork roast and some undercooked wings. Learning curve. 



A peek at the monster sized cooler I pack each night. Next to Max’s Star Wars lunch bag, which he is obsessed with. He opens it any time he can and tries to sneak out all the good food before lunch. Luckily Dallas’ is all about buying lunch right now and I’m alright with it. I think I’d end up spending more than $3.50 if I packed it myself and he is loving that big-boy feeling of choosing his own lunch. I’m loving that feeling of not packing another bag!


Every night, I put together by own breakfast of overnight oats. This particular photo happened when I could make OOIAJ. Which is a seriously annoying acronym for Overnight Oats in a Jar. Totally filling and super yummy. Worst part are the Chia seeds that forever get stuck in my teeth. Visit Kath Eat’s page on OO to learn more and get sure-fire recipes.


Here’s my really sad attempt at playdough in the bread machine. It works well and smells great, but 10 drops of food coloring does not a beauty make!


In attempts to make sure my kids will eat something  for breakfast, which often times they don’t, I’ve been pulling out the stops. I love the Immaculate Baking Company cinnamon rolls in a can, because they aren’t filled with the trans-fats and chemicals that Pillsbury cans are.



I’m sure as the days pass I’ll get in the swing of it all and my blogging will pick up again. For now, I wanted to keep you all posted on my life as a paid mom! Because I didn’t spend the past six and a half years not working, I just never got paid!

Cheesy Cauliflower Soup and Taco Chili: Two Fall Staples

Cheesy Cauliflower Soup

We are in full, back to school frenzy-mode around here! There are three of us going this fall, Dallas to first grade, Max to preschool and me. I’m going to preschool too!

I’ll be Max’s teacher. Do you want to clap or cry for me? Both are appropriate. My husband keeps asking me if I’m sure I can handle 12 Max’s at once. Give me enough coffee and I can do anything!
So, I’m in the market for a 6 quart crockpot and not sure if I want the kind you can ground your beef in first, or if I’ll stick with the old-school type. On a side note, Dallas uses the term old-school now and I’m proud to say he uses it correctly. It’s kinda funny! I’ve been busy planning, prepping and transitioning from a full time stay-at-home, but never really stay at home mom to a mom who gets paid for working for someone else. See how carefully I worded that? I have been working plenty for the past six years, now I can finally get a little money out of it!

I was hoping to make this a triple recipe post and include Autumn Sausage Casserole, but that will have to wait. I only own so many pots. If you are planning your meals for the upcoming school rush, I would totally suggest you add these two family staples!

Sorry for the formatting of the first recipe, my Easy Recipe Plus program isn’t working well and hoping the company fixes it soon! Until then, I’m giving another program a shot. Also, I can’t get back in and edit the second recipe, for Cheesy Cauliflower Soup. It isn’t my recipe! It comes from Katie Workman’s cookbook, The Mom 100. Which is a staple around here too!



Before recipe time, can we just meme for a bit? I can’t laugh alone. (Even though I usually do).

57e576dee762b9330388dd7f508c5286    cd9221370d4784503d4cf62992625759     a98443bb1f58796a3b5e29d7f3676e7f    415730009cbfc0a73c847c7bcd63feb7



Cheesy Cauliflower Soup
Serves 4
Write a review
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1 Tbs. Kosher or coarse salt, plus more to taste
  2. 1 large head of Cauliflower (about 2 lbs.), cored and cut into 1″ pieces
  3. 2 Tbs. (1/4 stick) of unsalted butter
  4. 1 onion, chopped
  5. ½ tsp. minced garlic
  6. 2 Tbs. all-purpose flour
  7. ½ tsp. dried thyme or 1 big pinch of ground nutmeg
  8. 4 c. low-sodium chicken or vegetable broth
  9. 2 tsp. Dijon Mustard
  10. ⅛ tsp. cayenne, or a few shakes of Tobasco sauce or 1 squirt of Sriracha sauce (All optional)
  11. 1 cup. heavy cream or whole milk
  12. 1½ c. grated sharp cheddar cheese
  13. Freshly ground pepper
  1. Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Add 1 Tbs. of slat and the cauliflower, cover the pot, reduce the heat to med-high, and let simmer until the cauliflower is tender. (about 7-9 minutes). Drain the cauliflower and set it aside.
  2. Melt the butter in the same pot over medium heat. Add the onion and cook, stirring frequently, until tender but not browned. (about 4 minutes) Add the garlic and cook until the garlic starts to turn golden and becomes fragrant. (1-2 minutes) Whisk in the flour and thyme or nutmeg and cook, whisking, until the flour starts to color, about 3 minutes.
  3. Gradually whisk in the broth, dijon mustard, and whatever spicy ingredient you are using. Let come to a simmer and cook until the liquid thickens slightly, about 5 minutes, then stir in the cook cauliflower. (the only change I made here is that I pureed the cauliflower in my blender BEFORE I added it to the pot – she does it in the next step, but I’m just saying what I did)
  4. At this point, you can transfer the soup to a blender or food processor (working in batches if necessary) and puree it or, better yet, use an immersion blender (this is what I used in this step) to puree right in the pot until smooth. Make the soup as smooth or chunky as you want. (I liked mine smooth!)
  5. Return the soup to the pot if necessary and reheat it over med-high heat. Add the cream or milk, and the cheddar cheese and stir until the cheese is melted and everything is hot, about 3 minutes. Don’t let the soup come to a boil or it might separate. Taste for seasoning, adding more salt or pepper to taste. (I added a little tiny bit of garlic powder here, just to get that garlic flavor a little higher).
Adapted from Kim Nowlin
Adapted from Kim Nowlin

Pumpkin Scones


I have a story I’d like to share and I’m not sure if it’s a good idea, but I will anyhow.

My second dental cleaning was this afternoon. Not the second cleaning I’ve had in my life, but second in the past few weeks. I had a deep cleaning where my gums get a bit of numbing and the hygienist goes to town. These cleanings each take an hour and a half or so and your mouth isn’t in the mood to party afterward. What am I getting at here? I needed to eat lunch before my appointment. 

It didn’t dawn on me that I should eat something, until about fifteen minutes before I was scheduled to be in the chair. The kids had already been dropped off and I had already spent my “extra time” picking up a fun new bag I ordered from my friend. I knew I needed some protein, but wasn’t sure where I could park, run in, buy something and have time to eat it.

First place with a parking spot in front? The bagel store. Knowing full well bagels are not on my “Good Eats” list, I bought a bagel dog in hopes of finding some protein in the hot dog and hopefully gnawing only a little of the bagel wrap away.

Now let’s talk about how it really went down.  

The man behind the counter didn’t hear me say that I wouldn’t need my bagel dog warmed up, so he microwaved it anyhow. I pushed all the bad things I know about hot dogs out of my head as I forked over the money for my “lunch” and a pack of day old bagels for my boys. He pumped some mustard and ketchup into a cardboard box that is meant to hold french fries, I grabbed the bagel dog and ran out the door, then jumped in the car.

5 minutes to go and the drive over would take 4. I dipped my bagel dog into some mustard and then ketchup and took a bite of what I knew would be a little too hot. It didn’t matter, I was hungry.

Ok, so “a little too hot” also translates to blazing inferno in this situation.

As I was having trouble ripping a bite of the  bagel and dog off, I felt my fingers got hot while I worked and worked to tear off the last 10% of my bite. I didn’t have a napkin around my food,  and even though my fingers were burning, I couldn’t just put it down. There was a big bite in my mouth and I would have either:

A) Pulled a chewed up bite of bagel dog out of my mouth, still attached to the big dog


B) Let go of the bagel dog and let the whole thing hang from my mouth while I let my hand cool down.

Are you following me? does this make sense?

My mouth could handle the heat of my food, but my hands couldn’t. Plus, I was driving. I really did contemplate letting the bagel dog hang from my mouth while I kept both hands on the wheel. I had no choice but to let my fingers sizzle away while I had my fill of bagel.

The worse part is, I went back for a second bite, even after my pointer finger was left red and throbbing.

I finished my lunch like a champ and then went in to confess to the receptionist why I’d need one of their free toothbrushes.

Grossed out? I know. I’m sure someone I know saw it. Maybe in the next few days I’ll hear, “I saw you driving! You looked like you were in pain. Were you ok?”

Ok, ok, we can finally move on to something everyone loves. Pumpkin scones!

Iced Pumpkin Scones. So yummy!


My boys woke up and asked for pumpkin scones from Starbucks, because…well, they have spent a lot of time at Starbucks. I know you aren’t judging. 

Anyhow, our Starbucks  doesn’t sell pumpkin scones right now. So, I did the next best thing and made them myself. Well, that’s the third best. Second best would have been to pay someone else to do it. Alas, I’m poor. So, I messed my own kitchen up.

Pumpkin Scones
Prep time
Cook time
Total time
Recipe type: Breads & Breakfasts
Serves: 8-12
  • 2 cups all-purpose flour
  • ⅓ cup brown sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 stick cold unsalted butter (cut into chunks)
  • ½ cup canned pumpkin (plain, not pie mix)
  • 1 tablespoon molasses
  • 3 tablespoons half and half
  • 1 egg
  • 2 teaspoons vanilla

  • Glaze
  • 1 cup + 1 Tablespoon powdered sugar
  • 2 Tablespoons half & half

  • Spiced Glaze
  • 1 cup + 3 Tablespoons powdered sugar
  • 2 Tablespoons half & half
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ ground ginger
  • ⅛ ground ground clove
  1. Preheat oven to 400° F.
  2. In a large bowl, mix together flour, sugar, baking soda, salt, cinnamon, ginger cloves and nutmeg.
  3. Using a pastry knife, two knives or a food processor, cut cold butter into the dry mix of flour and spices.
  4. Continue to cut the cold butter into the mix, until there are no large chunks and dough is course in texture.
  5. In a smaller bowl, whisk together pumpkin, molasses, egg and vanilla.
  6. Combine wet ingredients into the larger bowl of dry ingredients.
  7. Mix only until all ingredients are combined.
  8. Place dough on a lightly floured surface, kneading a few times to solidify.
  9. Roll the dough with a floured rolling pin into a large rectangle, about ½ inch high.
  10. Using a pizza cutter, cut the dough horizontally and then into quarters.
  11. Cut each quarter into four triangles.
  12. Place dough on a lined or buttered and floured pan.
  13. Bake for 15 minutes, until golden brown.

  14. After scones have cooled, mix together the powdered sugar and half and half for the white glaze. Sifting the flour offers better results. If the glaze is too runny, add more sugar.

  15. Mix the spiced glaze in the same way as the white glaze.

  16. Dip the top halves of scones into white glaze, being careful not to over do it.
  17. Using either a squeeze bottle or a small utensil, drizzle the spiced glaze over the top of iced scones.
  18. Giving the glaze time to set will offer better results.
  19. Enjoy!

Sliced Bread for School Lunches

Breadmaker Bread

We had an…um, “discussion” the other day about bread in our house. I rarely get mad at my husband. Like, hardly ever. I get annoyed with him, sure, but mad, not really. There are three things he can do though, that will surely get me seeing red. Wait until you read how serious and important these things are.

1. Dump out the rest of my coffee. I know it’s six hours old. I’m still working on it!

2. Come home with a sunburn. Lord, help my husband if he ever brings my kids home sunburned.

3. Buy low quality food for the kids.

If I find a Snickers wrapper in his car or an Old Carl’s Jr. bag in the backseat, I mostly just roll my eyes. But, when he saved us money (somewhere between .50¢ and $1) by bringing home the extra-cheap store brand bread, I flipped my ridiculously food-sensitive lid. It is loaded with chemicals and High Fructose Corn Syrup. It’s not made of food, it’s made of lab-grown materials!

Lucky for me, Jy is super patient and deals with all my ______________. (I was thinking of the words: oddities, quirks, tangents. What where YOU thinking?)

Fine family, you want your white bread. You won’t eat my weird brown, sprouted bread? I’ll make you some white bread. Because, I love you. See how much nicer I sound by saying I love you?  Close one!

Breadmaker Bread


I have made loaf after loaf in my bread machine and rarely have I had such success as I have had with this recipe. Most of the time, my short blocks of wheat and yeast are either doughy in the middle, too heavy to digest or just plain nahashty.

This is the PERFECT school lunch style white bread recipe. No corn syrup, no wheat gluten, no xanthan gum, no adjfkdlsjfasedhryeiist, which is probably a thing. It’s foolproof! Don’t be afraid when you see your dough rise, rise, rise!

I’m experimenting with a loaf using 1/2 whole wheat flour and 1/2 white flour. Next, I’ll work on ridding the white sugar. I have a feeling though, that this will be the exact recipe I make for school lunch sandwiches (using raw sugar instead of white).

Give it a go, you’ll end up with a giant loaf of bread!

Sliced Bread for School Lunches
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 12
  • 3 cups bread flour
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1 (.25 ounce) package bread machine
  • yeast
  • 1 cup warm water (110 degrees F/45
  • degrees C)
  • ¼ cup vegetable oil
  1. Follow your breadmaker's instructions to put ingredients in the correct order. Don't let water get too hot or it will kill the yeast. Use the 2 cup basic white button on regular color for your machine.

Triple Cheese Apple-Strawberry Pecan Stack

What would you call this? An appetizer or dessert? It’s something in between and it’s a great way to make someone your friend. Take a bite or two, sure, but don’t fool yourself by thinking the apple slices make this dish healthy. It’s fat and it’s proud, baby!

And no, it’s totally not DAMY friendly.

Here’s what we’ve got put together: three cheeses (brie, mozzarella and cream cheese) melted together with butter and pureed with strawberries, spread over toasted bread, with roasted pecans, crispy apple slices, cinnamon and honey.

So yeah, you’re gonna just want to go out and buy yourself some fat pants, ok?


I can only wonder what this would taste like spread over angel food cake. Someone else please, make it and tell me!

With everyone asleep, I have some time to chat. So let’s hurry up and talk about nothing, shall we?


Check out my cute little Seattle Starbucks mug. I love it! Every month I swap “Fit Boxes” with other members of a Facebook fitness group. The idea is to send a shoebox filled with goodies to inspire your friend (of the month) to get her butt off the couch and exercise. There are a few hundred ladies who participate and it is a blast! My buddy last month sent me a big fat mug, along with other goodies. I always want to buy myself the San Francisco or California mug at Starbucks, but will never plop down (um, ew?) the cash. So, this was an awesome surprise.


I found this new Trader Joe’s Cold Brew Coffee and can’t wait to try more. I over-milked it this morning, so the jury is still out. My hopes are high, though! The coffee was brewed cold (not sure how that is done), which means it was never heated and won’t have that bitter, old coffee taste that a lot of bottled iced coffee does. I promise to report back.


Here’s my kids, digging into each other’s ice cream. They seriously choose the grossest flavors. Why do kids think Gummy Bears taste good mixed with ice cream? They just don’t kids, they don’t.


Here’s my before and after chairs. My brother let me know how my last recover (the pink floral) would fit perfectly in a retirement home. Hopefully my new (unstained and playdough free) material has a more youthful floral pattern to it. Maybe my chairs are now suited for Baby Boomers instead? I’m sure there are plenty of young patterns out there, but I have two small boys and I need something to hide yogurt stains.

Ok, I’ve got nothing left to chat about. However, before I get to the recipe, I wanted to remind you that granola is yummy and totally isn’t just for hippies. Yeah, if you eat too much of it you’ll expand your own hippies, but you won’t magically end up with Birkenstocks on your feet. 

And if you do find yourself in that situation, please make an appointment with a podiatrist. Sandal shaped fungus is no laughing matter. 

I have Jamie Oliver’s 25 minute recipe you can try, it’s the gateway recipe into the serious stuff. Serious granola I mean. Not drugs. Don’t do drugs. They are expensive, they make you ugly and kill brain cells. Other than that, goodnight!



Triple Cheeseberry Stack
Prep time
Cook time
Total time
Recipe type: Appetizer
  • Spread:
  • 1 part mozzarella
  • 1 part brie
  • 1 part whipped cream cheese
  • ½ part strawberries
  • ¼ part ghee (clarified butter)
  • dash salt

  • sliced bread of choice, gluten free, rolls, french bread...anything works
  • raw, unsalted pecans
  • thinly sliced apple
  1. Sauce:
  2. Over low heat, gently melt Ghee, brie and mozzarella. Don't overcook, you'll just want to get the cheese soft and runny.
  3. While sauce melts, blend strawberries in a food processor until they are a saucy consistency.
  4. Pour the melted cheese into the food processor with strawberry puree and process until well combined.
  5. Add cream cheese and blend until smooth.
  6. Sprinkle in a dash or two of salt and blend again.
  7. Turn on oven broiler to high.
  8. Assembly:
  9. On a large baking pan, spread cheese dip over sliced bread of choice. Sprinkle pecans over the top and let broil in the oven until sauce is melted and smooth.
  10. Don't over-broil!
  11. Remove pan from the oven and transfer bread to serving tray.
  12. Gently lay sliced apples over the top of bread.
  13. Sprinkle with cinnamon and drizzle with honey.
  14. Enjoy!


BananaCado Sammy





Sounds strange, tastes good. Ok, I’ll elaborate.

So, my latest obsession is the Food Sense app for iPhones. (Here’s a review). However, you totally do NOT need to have an iPhone, or any phone to come up with the same answers this app offers. It will just take a bit more effort on your part.

Food Sense helps track what is called a pulse test. Dr. Arthur Coca wrote a book called The Pulse Test, “…his classic bestseller shows readers how to find their personal allergies and avoid illness. The Pulse Test shows readers step-by-step how to discover their pulse pattern and test themselves to find out what foods and/or inhalants cause their pulse to work beyond its regular capacity.”

Basically, testing your pulse will help you discover possible allergies and sensitivities. Both of which cause inflammation. Which is basically the path to h-e-double-hockey-sticks.

You start the test by measuring your heart rate while still lying in bed, first thing in the morning. This is going to set the bar for the rest of the day.
Then, you’ll take your pulse one minute before sitting down to eat. Once you are done eating, you’ll wait thirty minutes until you track your pulse again, then sixty minutes and then ninety minutes. Any sensitivity can show up as a raised pulse up to ninety minutes after eating.

Dr. Coca discovered that a pulse rate 16 or more beats higher than that first pulse reading of the day, means there is a sensitivity or possibility of allergy. How cool is that?

Aaaaaand, what does that have to do with an BananaCado Sammy?

Well, as I’ve known in my own head, long before the iPhone came around, I have a major sensitivity to sugar. I just can’t handle it like everyone else. Which totally makes me wonder if that’s why I can have one glass of wine and look like I’ve been cast in the movie The Hangover?



I’m also off the charts with tomatoes, which I have never, ever known about. And pasta, but…duh on that one.

Anyhow, I made the BananaCado Sammy in hopes of creating a dessert that needs no added sugar. Which always means fruit, which usually means boring. I tried the final product out on my parents and husband and all approved. My dad suggested I’d might want to sprinkle some sugar on top. I totally inherited my sugar intolerance from him, I’m sure! He just doesn’t know it yet.

My mom is full aware I blame her for my cereal weakness. Some girls get their hips from their mother, I get an undying love for cereal.

BananaCado Sammy
Prep time
Cook time
Total time
Don't skip the butter, just make sure it is organic, from a grass-fed cow. It makes a huge difference!
Recipe type: Dessert
Serves: 1
  • 1 Banana
  • ½ Avocado
  • 1 T. Butter
  • ½ Square of Matzo
  • Sea Salt
  1. Melt butter over medium-high heat in a medium skillet. Saute' banana until golden and a bit crispy.
  2. Spread avocado gently over Matzo and spoon bananas over top. Sprinkle generously with some sea salt and enjoy!