I was going to bake with figs, but so far I have only gotten to the picture part. My picture/food/baking funk has been going strong for two weeks-is this like writer’s block? I think I am on the road back. I have some recipe testing to do in the next few weeks, so I will be blogging about that. Plus I got a new haircut, so I am hoping that will help. Happy upcoming week! Image



The heat is keeping me out of the kitchen. I have finally admitted defeat. I did buy a bunch of fruits and such yesterday at Whole Foods, so I am hoping that will help me decide to bake and photograph. So this post is just about being cool. Not so much cool like Dylan from 90210 cool, more cool when life is crumbling around you. Usually I am not the calmest during those times, but right now I am feeling good with my place in life, my path, my choices. Maybe it’s age, maybe it’s finally deciding to let go of those things and people that can poison your mind into thinking that you have to, when in fact you don’t. 

So here are some pictures, strawberries and my heart, my kid. I took her senior pictures for her, as I feel I am a so-so photographer and could save a bunch of $$ doing it myself. Plus her being so darn pretty made my job easier. Enjoy summer, because come fall this blog is going to be happy and filled with warm, tummy filling recipes.




Feature Friday SP

This week’s feature is by Sharon Penne-I met Sharon eons ago at work, and she was such a great support when I quit smoking. You have three gorgeous boys, and I miss having lunch with you guys. Thank you for answering my questions. If you were a dessert, I think you would be tiramisu 

1. I think my favorite memories of you are: 1. Your overall spunk and drive. I knew getting my billing in on time meant you would continue to respect and speak to me because I respected you and your time. If not, watch out. 2. You quit smoking. That speaks volumes for your strength and for your ability to work hard.

2. I think dark chocolate is my favorite comfort food right now. There is also a trail mix that includes dried raspberries, dark chocolate chips, almonds and peanuts. This makes me happy because I Love dark chocolate and I pretend like if I eat it all, it doesn’t matter because I am getting so much protein. 3. I think I enjoy grilling the most. Something about grilling meat and vegetables and the smell. It makes me think of summer as a child or camping or family. 4. I am totally doing what I wanted to do. I wanted the chance to be a mom and a wife. I think what I like most about my life is that I get the chance to try to do better every day. 5. Batman is at my house.

Sweet cherry yogurt pops and product review

I was going to wait a few more days to post this, but I am kinda crushing on the pictures, so I am just going to do it. First off let’s start by talking about my problem with “stuff” You know what I mean, things you don’t in any way need but you see it and are like “uh huh, yes I need that in my life” That is what happened with this popsicle maker. I was reading Joy the Baker and she had made some popsicles and linked this popsicle maker In less than three clicks it was mine. Damn you Amazon for being such a flirt! I usually won’t buy anything that only has one use (thank you Alton Brown for this stern tip) but I had to have this. I don’t regret it either-the pops freeze wonderfully, it comes with sticks! and while you have to run water and tug a little to take them out, they are perfect when you do. So if you are in the market for a popsicle maker, or have a shopping problem, like me, I highly recommend you get this. *see note before making

Onto the pops-I have seen a zillion and one recipes for pops, popsicles with any and all fruit/herbs/juices imaginable. But this is the one I came up with using sweet dark cherries and greek yogurt. Honestly there isn’t that much sugar so it’s a pretty healthy(ish) snack as well. 


Sweet cherry yogurt pops

Frozen bag of defrosted sweet dark cherries, 2 cups of fresh cherries pitted, or any mixture of fruit you like (a berry blend would work well, as would mangos, kiwi, strawberries, etc)

16 oz tub of greek yogurt (i used the store brand, but any will do, non fat or regular)

3/4 cup sugar

2 tsp vanilla or one vanilla bean


Add 1/2 cup sugar and vanilla to the greek yogurt, stirring well, and divide into two bowls

Puree the cherries with the remaining sugar until smooth. Strain and add to the second bowl of greek yogurt, stirring until combined

Fill the popsicle molds with 1/3 of the cherry yogurt mixture and freeze for 30 minutes

Add 1/3 of the vanilla yogurt to the molds and freeze 15 minutes. If you have any leftover fruit you can add it to the molds at this time.

Add remaining cherry mixture to the molds and freeze for 4-6 hours. 


*the popsicle maker comes with slots for 10 pops. This recipe used up 8 slots. You can make a bit more to fill the last two or just use any remaining yogurt mixture to snack on!

(this product review is just my own foodie opinion, as I am not affiliated or sponsored by Amazon or the Progressive company that makes this product)


Rustic red potato salad

I am usually home on the 4th of July. Mad visits her dad over the summer, so it’s usually just me. But this year I went to a few parties, and had to come up with some side dishes to bring. I have never made potato salad before, but I decided to change it up and not make the mayo based kind. This is a quick and easy side dish, great for summer parties or any night of the week with dinner. 


Rustic red potato salad (adapted from a Martha Stewart recipe)


8-10 small red potatoes sliced at least an inch thick (I purchased some fresh potatoes from the farmers market, if not available in your area a small bag of red potatoes works fine)

1/3 cup lemon juice

Zest of one lemon

1/2 cup coarsely chopped herbs (i used chives, italian parsley, and baby dill)

3 tablespoons olive oil

Steam potatoes in a steam basket until tender, about 10 minutes. Or cook until tender, but not soft in boiling, salted water

Put cooked potatoes in a medium bowl, toss with lemon juice and zest, season with salt and pepper. Cool for an hour covered in refrigerator 

Add herbs and oil to potato mixture, season with salt and pepper to taste. 

Serve at room temperature the same day or salad can be stored in fridge for up to 48 hours. 


Feature Friday

Emily Z-I have known you forever it seems like. We have both had major hair transformations, both quit smoking, but both a pain the ass sometimes 🙂 You would be a rum raisin bundt cake if you were a dessert. Here are her answers to my questions:

How we met: 
1. We met at the butt hut at work when we both still smoked. My dad had just 
passed away, and you - unknowing that my mom had died almost 2 years before - 
asked how my mom was. I said the first thing that came to my tongue - "COLD". 

Favorite comfort food: 2. I would have to say sweet stuff is my comfort food. Cakes, cookies, chocolate.
Favorite meal to cook for your family:
3. I like making big pots of soup or chili, or chicken/pork chops and rice.

Are you doing what you thought you would be, and if not what would you be? 4. I always wanted to be a nurse.

Say anything
5. Rosemary Flatbread.