Our Thoughts, stories and recipes

2014 April


Spring Salad with Shaved Asparagus

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I was recently inspired by this Spring Salad with Shaved Asparagus.  the original recipe called for Fennel.  I had a lot of cucumbers in my refrigerator so I changed the ingredients and the result was wonderful.

I believe recipes should inspire you and not necessarily followed.  This is especially true in the summertime when you don’t know what will be ready in your garden or at the farmer’s market.  The recipe is as follows:

Asparagus Salad

1 bunch asparagus, pan seared for 3 minutes and chopped

1 bunch radishes, thinly sliced

1 large cucumber

1/4 red onion thinly sliced

1/2 cup raw walnuts, toasted and chopped

1/2 cup blue cheese

Mix all the ingredients together except for the blue cheese. Juice a lemon on top, stir. Add the blue cheese.  Enjoy!

salmon on crostini

Give Back Weekend!

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This past weekend was a “give back” weekend. I knew that we would be cooking/baking Saturday and Sunday so I wanted to purchase all the groceries Friday night and have that done. We ended up not getting home until from work and grocery shopping until 6:30 Friday night. We still had to eat dinner and we were both starving. I did a quick scan of the ingredients in my refrigerator. I decided we were going to have a grill night. I had romaine so I first cut a head of romaine in half and brushed olive oil on the cut half. Seasoned.   I did the same with some asparagus spears. Made a little foil pan for some bacon. I also had some chicken sausages so that was the first thing to go on the grill. By the way, we use charcoal. The flavor is so much better than a gas grill in my opinion. The bacon was next to be placed on the grill. When we were close I put the remaining ingredients on the grill. When everything was done, I called Olivea into the kitchen and we each plated our own salad. We each had half a grilled romaine, topped with cilantro dressing, blue cheese, bacon and asparagus spears. A sausage on the side. Friday night was so beautiful, we ate dinner on the deck and made it last as long as possible. We had a good time talking about the rest of the weekend.

Saturday afternoon consisted of helping some friends throw a wine and cheese party. They had a friend here from California and she had bought some wine to taste. We made artichoke and roasted red pepper tapenade with crostini, salmon on croistini with lemon zest, capers and sour cream (our favorite), brie and cherry preserves in phyllo cups, antipasto tray that consisted of cheeses, salamis, crackers, and olives. We did some vegetables and dip. Our new friend from California did some olive oil and balsamic vinegar with bread. Liv made chocolate truffles and strawberry cake balls. Everybody loved the food and we all had so much fun tasting the wines and figuring out what wine complimented what food. It was a fun afternoon and we made new friends. Liv’s highlight was when some of the guests thought she was 20. They looked at me and said “you are in trouble”. Just what I wanted to hear. Ha!

Sunday, Olivea’s choir put on a musical for the 9 a.m. and 11 a.m. services. It was absolutely beautiful. The kids needed breakfast between the services so I made egg casserole and French toast bake. Served it with some fresh fruit, juice and milk. Whew, I had just enough. Those kids were hungry and Olivea said they loved everything. I love feeding kids. They are so appreciative and easy to please.

Ok the last of our give back weekend is tonight we are feeding the whiz kids at Freedom For Youth Ministries. We have been doing this for several years. We try to do one night a month. Its 60 elementary age kids and we have it down what they like. They like it simple. We make pasta, hamburger and tomato sauce, garlic bread, a vegetable usually corn and a dessert. I usually make cupcakes or cookies. Tonight will be our famous monster cookies. We love these kids and we are usually there about two hours tops and those kids leave full!


We’re live!

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Thank you for coming to our sight.  Its something that we are very proud of and we hope some how we can help/inspire you either through our blog or meeting you and helping with a dinner.

I also would like to thank Jennifer Slagle  for creating my logo and my website.