Tag Archives: Cooking

Photo A Day Challenge (or week)…

I’ve decided to do my ‘photo a day’ weekly instead of daily.  Here’s the challenge for the week of June 1-7.

1- Welcome June 2- Yellow 3- Start with ‘ I ‘  4 – Raindrops 5- Dreamy 6 – Six 7 – Blue




Mouse Work…

In looking back over posts of the past I came across this one from January, 2011 featuring.. Mousey who was a favorite toy of granddog, Chappy, and who this year became the topper on our Christmas tree.

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January 2011 -The holidays are over and the doldrums of January arrive.  With that arrival sometimes comes odd and wacky ways to entertain oneself.


This is Mousey who was solely one of Chappy’s toys. Somehow though he ventured out of the toy basket and Deb and I have found him in some interesting spots.

For example, on my treadmill and at her spinning wheel.  As you can see Mousey had a bit of a dilemma… couldn’t reach the start button for the treadmill and couldn’t reach the treadle on the spinning wheel.  Got to give him credit for trying though.

The other morning though Mousey found something he can do… look where I found him when I walked into the kitchen.


 Mousey likes to cook…who knew… he’s been as quiet as well, a mouse, about this new hobby of his. Let’s take a look at Mousey in action.

This could be a problem.. you know how mice are about cheese?


Apparently he likes mozzarella more than ricotta cheese.

 The finished product… looks delish.


Mousey relaxing after a busy morning in the kitchen.  This is one mouse I don’t mind having in the house.

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Thanks for indulging the silliness and wackiness that goes on around here.  It’s good to laugh and have fun no matter what your age… chronologically or mentally 🙂

Recipe: Corn Chowder

Today was Jim's big extended family Christmas party. I always have such a hard time deciding what to bring to potlucks but for whatever reason this year I felt inspired: soup. I got a new crockpot with a latching lid...

Recipe: Corn Chowder

Today was Jim's big extended family Christmas party. I always have such a hard time deciding what to bring to potlucks but for whatever reason this year I felt inspired: soup. I got a new crockpot with a latching lid...

Mexican pizza


When I was a kid, I used to love Mexican pizzas at Taco Bell so when I saw this recipe I had to give it a try. I used tostada shells which were quite difficult to find and I put enchilada sauce on top before the cheese and other toppings. I doubt I would like the fast food version anymore but the homemade version was wonderful.

Sauteed tofu with broccoli rabe


I would never have thought to pair tofu with broccoli rabe but it turned out wonderfully and is definitely something I would cook again.




Julie’s roasted veggie quesadillas

3 ancho peppers

head of garlic

1 red onion

8 ounces cremini mushrooms

1 red chili

shredded Monterrey jack cheese

chopped cilantro

flour tortillas

2 zucchini, chopped

Slice the onion and mushrooms and arrange on a baking pan along with peppers. Drizzle with olive oil and season with salt and pepper. Roast at 450, removing peppers and onions when they reach desired doneness and peppers when they are blackened all over. Slice head of garlic in half, drizzle with olive oil and put the halves back together, wrap in foil and roast along with other veggies. Garlic needs about an hour or until it’s very fragrant. Let cool and remove cloves, discarding papery outsides. While peppers are still hot, place them in a plastic bag and close it up. Let sit ten minutes. Remove peppers from bag and peel away the outer membrane. Discard stem and seeds and strip the flesh into pieces. Saute zucchini with cumin and chili powder until tender.

Layer roasted vegetables onto a tortilla with cheese, chopped cilantro and chopped red chili. Top with another tortilla and cook over medium heat in a frying pan about 6 minutes or until bottom tortilla is crispy and brown. Flip and cook a further 60 seconds on the other side. Slice into quarters and serve with chopped avocado and tomatoes drizzled with lime juice.

Strawberry fields forever

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Daniel had a hankering for some homemade strawberry ice cream and while I was at it I made some strawberry popsicles too. I used this recipe for the ice cream except that I used a vanilla bean in my custard (sliced in half and scraped into the pot) instead of lemon zest. It was outrageously good! The popsicles turned out very nicely too. Daniel thought they would benefit by starting out in the ice cream maker to begin the freezing process and prevent some of the crystallization. He would like them to be sweeter, I like them as they are. I suspect they’ll be even better with fresh picked berries in June.

Fresh Strawberry popsicles

12 cups strawberries, hulled and quartered

4 tablespoons honey

juice of two lemons

Place all ingredients into a blender and puree. Pour into molds, add popsicle sticks and freeze at least 4 hours.

Brought to you by the number 14

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Yesterday was our anniversary. We had a really lovely dinner of grilled ribeye steaks with fresh horseradish, shiitake mushrooms and shallots, garlic basil shrimp, roasted baby potatoes and grilled asparagus. Our traditional anniversary dessert is cannoli.

Beets salad with goat cheese and greens

Clearly, I am in a salad mood lately. The beets are boiled until tender, then cooled and peeled and chopped. The greens are dressed with a squeeze of lemon and topped with goat cheese, beets, marcona almonds and salt and pepper. Dinner in a jiffy!