Happy Healthy 2011

I know I have been away for such a long time. Always meaning to write a few words, share a few thoughts. Well today seemed like the perfect time to get back on track.

First I want to wish everyone a Happy Healthy 2011. I want nothing but the best for everyone this year. Lets make all our dreams come true. We need to work hard at acheiving our goals no matter how big or small. Life is too short to waste time on shoulda woulda couldas. It's time to stand up and make things happen.

Lets remember all the things that are important to us; like family good friends and time well spent.
Here's to us and all that matters in our lives.

Until tomorrow eat well and live well

Happy Birthday MOM

Its family time again . On this day we are celebrating my mothers 79th birthday. She is a wonderful woman, friend, and my play partner. My dad passed 17 years ago and since then she has become an independant, smart, strong lady. Dont forget she is a woman of the old days where the woman was just an extension of her husband.

She has just retired from her job of 40 years as a secretary at the elemntary school I attended and her grand children attended. She was the rock at that school everyone loved and still loves her. She prepares the lttle ones to receive first communion and every year bakes bread with them to celebrate the ocassion with them.

In recent times she has gotten a bit slower and cant do as much as she used to and I worry about her. She still lives in the house I was born and functions quite well on her own. We all try to make her life as easy as possible without taking away too much of her independence. She is the most stubborn woman I know (guess thats where I get it from) and she makes me crazy at times but I know she is just fighting to not become a burden to anyone.

Ok so we all got together at a lovely restaurant overlooking a golf course and the sound. It was a beautiful day. We laughed talked and just enjoyed each other. I love my family and know how blessed I am. I am a single woman with no children so I appreciate all my brother and sisters neices nephews and inlaws (who are not really inlaws as they have been a part of me for so long. )

I know she had a great time and that is all that really matters.

Here's to you Mom may you see another 79 years.

Never throw anyhting out

With me its all about using a food until there is nothing left. These days everything costs way too much to just throw it out. I keep morphing it into another dish. My mom had a 1/2 spiral ham the freezer that was left over from Easter holiday this year. She had taken it out of the freezer and defrosted it in the fridge but never used it. So sure it was bad, she was ready to throw it in the garbage. I took one look and after through inspection found it just as good as the day it went into the freezer for future use.
First I proceeded to slice all the meat off the bone. I sliced some to use for dinner this evening. The next was to take some and cut it into chunks and proceeded to make a beautiful Quiche Lorraine. Last but not least I used the bone to produce a hearty soup with carrots, celery, onion
and potato. I threw some small bow tie pasta in and another meal was born.
So there you have it on peice of leftover meat provided me with three lovely meals.
Try this techinque the next time you have a tired peice of anything. Just a little imagination in the kitchen can lead to wonderful results.
Until tomorrow eat well live well.

Happy Appys

Today its all about appetizers. I love these little bites. It means I can have a little bit of everything and more of some. Sometimes when dining out I order my meal just from the appetizer menu.
I cooked up these treats again served them at a party. Wow! I couldnt believe how fast they disappeared. Hope you're inclined to try them and enjoy them as much as my guests.

Cheesy Mushroom and Bacon Bites
4 oz Philadelphia Brand Cream Cheese, softened
2 tbsp. finely chopped onion
2 tbsp finely chopped mushrooms
1 tsp. milk
5 slices bacon, cooked and crumbled
1 tbsp. grated Parmesan cheese
¼ tsp black pepper
1 (8 oz.) can crescent rolls

Preheat oven 375°
In a sauté pan cook bacon until crispy. Remove from pan and drain on paper towels. Set aside to cool then crumble
In a bowl add softened Philadelphia Brand Cream Cheese, onion mushroom mixture, milk parmesan cheese, salt and black pepper and mix well.
Separate dough into 4 rectangles; firmly press perforations to seal. Spread about 2 tablespoons cheese mixture on each rectangle making an even layer. Sprinkle with crumbled bacon. Roll up starting at shortest end; seal. Cut each roll into 4 slices. Place cut side down, on ungreased cookie sheet.
Bake 12-15 minutes or until golden brown. Serve warm.
Yields 16 pieces

Until tomorrow eat well live well

Sweeeeeet Potato Tart

A delightful side dish sure to impress. Not only is it beautiful but it is made totally out of vegetables. The crust is made from layers of potato and parsnips peels. This “crust” is then layered with a creamy cheesy sweet potato filling and topped with more vegetables. This is delicious no one will guess how healthy it is for them. Virtually carb free and full of vitamins.

4 oz Philadelphia Brand Cream Cheese
8 oz. Brie cheese rind removed
2 large Sweet Potatoes
1 parsnip
1 tbsp dried sage
1 tsp ground nutmeg
2-3 tbsp Italian seasoned bread crumbs

Spray a 9” removable bottom tart pan with non stick cooking spray.
Remove skin from both parsnips & sweet potatoes
Peel enough strips of both sweet potato & parsnip to make crust for the tart.
Line the bottom of the tart pan with the sweet potato & parsnip peels alternating strips
and overlapping if necessary to cover the bottom and sides. Reserve enough peels to decorate top of the tart.
Sprinkle bottom of potato lined tart with bread crumbs.
Cut sweet potatoes and parsnip into chunks and place in a pot of water seasoned with salt, pepper one crushed garlic clove, pinch of sage and nutmeg.
Boil until fork tender. Drain reserving some of the liquid to use in mash if necessary.
With a hand held mixer on high speed whip sweet potatoes, parsnips, cream cheese, brie cheese, sage and nutmeg until smooth and creamy. Check for seasoning and re-season if necessary.
Spoon into tart pan and smooth out to create an even layer.
Decorate top in lattice like fashion with remaining peels and sprinkle with remaining bread crumbs.
Bake in a 350°oven for 20 minutes.
Remove from oven and cool in pan 10 minutes remove tart from sides of pan.
Place on a beautiful platter serve and enjoy.

Home Grown Vegetables

Fresh Garden Tomatoes. There is nothing better. Every year if I plant nothing else in my garden its 4 tomato plants and fresh basil. Iam assured of a meal even when there is nothing else in my fridge. All I need do is add a few slices of fresh mozzarella some garlic good olive oil and a peice of crusty bread and viola a meal is born. You can even forego the bread and mozzarella and still have a tasty meal.

Every year I choose a different type of tomato to grow. I've done beefsteak and plum, last year it was grape and cherry. This year I was a bit late getting my plants in the ground and all my favorite garden store had left were 4 heirloom plants. I love heirloom tomatoes so I jumped at the chance to try my hand at growing some.

This summer in NY was espically brutal as far a being hot and humid. We had practically no rain. It took a lot of effort to keep everything hydrated and healthy. I waited and waited for my first glimpse of tomatoes. They were small at first then finally they started to get bigger and bigger. Then it took what seemed like forever for them to ripen. Finally my beauties were ready to be picked and what I got were the most juicy and delicious tomatoes ever. While some heirloom tomatoes are not so pretty to look at I like to think they have character. That is part of their charm. When you slice into them the color is such a deep red orange you would never find in any grocery store. Just by looking at them you know they came freshly picked from the garden.

I am now picking about 4-5 tomatoes a day. Most I eat in a simply dressed salad. I have broiled them with a slice of melted mozarella for an absolutly delish appetizer. I have even parted with some and shared with friends and family.

I highly recommend growing your own tomatoes. The only bad thing is that when the season is over we have to go back to eating store bought tomatoes. It just isnt the same. If you are lucky enough to get more tomatoes than you could eat you can make homemade sauce. Freeze it and you'll be reminded of all your summer work for the rest of the year.

I am proud of my beauties they fed me well this season. Until tomorrow eat well live well

Family time

Today it was all about family. I spent a wonderful day at my younger sister, Patricia's, house. It was just our immediate family consisting of 20 people. That includes my 10 neices and nephews.

Most of us were there minus a few who were either working, living away from home or had other plans. It was really nice. I am fortunate enough to have two wonderful sisters whom I speak to and see on a regular basis. They are my best friends. I also have have a brother and while I don't talk to him as often as I like we both know the other is there and only a call away. My brother in laws well they are like my brothers since they have been a part of the family for so long. They are both good men, fathers and friends. My mom is a very big part of my life. She is getting older and maybe not as fast as she used to be but she and I play alot since my dear father passed 18 years ago and Im unattached free to do what ever I like.

About a month ago I became a Great Aunt. Its mind blowing as I dont feel old enough to be one of those. I remember my great aunts when I was a girl. They were wonderful and played a big part in shaping my life.I hope I can do the same for my great neice Gianna Lynn Rocco. She is the grand daughter of the same sister Patricia. Her son, my nephew Thomas is the proud father of this little beauty. She is the spitting image of her father and already the twinkle in his eye. The picture you see is that of 4 generations. My mom, my sister (patricia), her son Thomas, and his daughter Gianna. Again mind blowing and pretty special as far as I'm concerned.

I realize how blessed I am and try not to take my family for granted. They have always been there for me, supported me and cheered me on. I thank God every day for them because I know not every one is as blessed as I.

Family you gotta love them. I know I do.

Until tomorrow eat well live well.

Coffee Time Treat

It's all about dessert for some people. I know one woman in particular who will almost forego any meal just to get to the dessert round. Im a bit particular about how I use my calories but the dessert I feature today excites me becaue it incorporates one of my favorite things. COFFEE. Its esay to make and even faster to assemble. Hope you enjoy

This dessert came about out of my LOVE for coffee plus the fact I had nothing to serve some unexpected guests one evening. In Italy dessert can be a simple dish of vanilla ice cream drizzled with hot espresso coffee. This is my spin on that dessert.

8 oz. Philadelphia Brand Cream Cheese
8 oz. frozen whipped topping (thawed)
1 cup cold strong coffee (I used espresso)
3 tbsp sugar
3 tbsp espresso powder

In large mixing bowl whip cream cheese, coffee and sugar together until well blended.
Add whipped topping and blend until incorporated. Add espresso powder whip a minute more.
Place coffee mousse in Italian demi-tasse cups. Place in freezer for 15 minutes until it firms up just a bit.
Garnish with grated espresso bean a slice of orange peel and some coffee beans.

A fun dessert for Kids and the Kid in all of us

Sugar Cookie Scotchies came about as a recipe submission for my RWoP contest "Dessert Time Crunch" submission as well as my love for anything "sandwichie" (is that even a word) Hope you enjoy. I used large cookies but you could make them from bite size cookies and you'd have a fabulous cocktail size dessert. The recipe follows:
Ingredients:
8 oz Philadelphia Brand Cream Cheese
12 oz bag Butterscotch chips (divided)
capful vanilla
12 large premade sugar cookies
1/2 cup chopped macadamia nuts(divided)

In a microwave safe bowl, melt 1 cup of the butterscotch chips until just melted and still a bit thick.
Add ¾ of melted butter scotch (reserve the other ¼ melted chips in a small bowl) to cream cheese and vanilla, beat until combined and fluffy.
Stir in ¼ cup each chopped macadamia nuts and butter scotch chips.
Turn 6 sugar cookies upside down and spoon some of the mixture onto each. Top with the 6 other cookies to form a sandwich.
Roll each sandwich in the remaining ¼ each of macadamia nuts & butter scotch chips.
Take the reserved melted butterscotch chips add a few drops of oil and melt down to a thin consistency. Drizzle over the top of each cookie sandwich. Enjoy!
Serves 6
Until tomorrow eat well live well

September Days

Hope everyone had a great Labor day weekend. Now it's back to school, the weather is getting cooler and our thoughts (wether we like it or not) turn towards the holidays.
I am still making jams and but suddenly I am thinking about pies. You know apple, pumpkin, pear. I have a wonderful recipe for pear and fresh cranberry tart. Every time I make this it's a hit. And when I sell my pies for the holidays it's always my best seller.
I'm just waiting for the grocery stores to start carrying fresh cranberries and then I'll stock up on those babies to make my pie / tart. There is just no substitution as far as I'm concerned. The frozen or canned just can't cut it in my opnion. I did use dried cranberries once. It was good but it took on a whole different taste. I'll just wait. Promise to post the recipe as soon as I make it.
For now I'm still working with fresh figs. My tree is still loaded and I keep picking and adding them to everything.
Until tomorrow eat well live well

Home Made Jams

Yesterday I wrote all about making home made jams. Well today I wanted to show you the finished products. Here are the fig & grape jams I am sharing with my friends and family.

With about 60 or so figs I got approx 3 cups of jam. From a large mixing bowl of grapes boiled down and strained I got approx 2 cups of jam.

In making each I tried to keep them as pure as possible, using only the fruit, cinnamon, orange and lemon zest and a bit of pectin to tighten the sauces up to make a spreadable jam.

I think we have a winner and a gift I am proud to present. These gifts cost me nothing but my time and I think it was time well spent.

You can produce any any type of jam you like with any fruit you like. It is not only cost effective but healthy as well becaue you have complete control over the ingredients.

A neighbor has a black raspberry tree. I bet if I give him some jam he'll let me pick some of those black raspberries (as long as I promise another jam in his future).

Now I'm off to make a mixed fruit pie. YUM!!!!!!!!!!!!!!!!!!!

Until tomorrow eat well live well

Last weekend of Summer

Well the summer is officially coming to an end this weekend. The beaches will close and on Tuesday the children will all be back to school here in NY. I for one am both happy and sad.

Happy that soon the cooler weather will be upon us. I have had enough! of being hot. It was a brutal sumer here on the east coast. I never remember sweating so much.

Sad becaue over half the year is gone already and soon the talk will turn to the holidays. Boy I am so not ready for that.

In the meantime my garden is still flourishing and I have plenty of tomatoes & basil. I have been living on Capresse salad. The tomaotes are just so perfectly flavorful.

Now I promised to tell you about the grapevine in my backyard. It has been there since I can't tell you when, and it is just beautiful to look at . Nature just does it's thing. Every year it gets better & better. The grapes are usually very tart to eat just picked, but this year they have a sweetness that is just lovely. Ok now I just had to go and pick them so I could make some jelly. It takes a lot of grapes since they are so small but really worth the effort.

Picked a whole bowl full, wahed them and proceeded to put them in a pot with a little water , lemon juice & lemon zest, cinnamon and 2 tbsp of powdered sugar. I boiled them until they burst and proceeded to cook them down for approx 10 min. I then strained all the skins & seeds and wound up witht the most beautiful grape sauce. I put the juice back in the pot added an envelope of pectin (bought in the local grocery store) and proceeded to cook for about 8-10 min more in order to thicken it producing the most perfect jelly. It's been a treat to have on my morning toast. I have put it in mason jars and given it away. Such a joy to share.

I just love taking something homegrown turn it into a delectible delight and then share it. For me there is no better sense of accomplishment. OK hope I inspired you to create something.

Until tomorrow eat well live well.

It's been a while

So it's been quite a while since Ive been here. Ive been busy with life. Cant believe summer is over. Time passes faster and faster. Can't seem to keep up.

My garden did ok this season. I have gotten the most beautiful heirloom tomatoes and am enjoying them each day as well as sharing since I have soooooooooo many I cant eat or use them fast enough.

My greatest pleasure is my fig tree. I have consistantly picked over 100 off that tree each day. I have made fig jelly, fig pies, figs in wine red sauce over pan fried pork chops YUM!!!!!!!!!!!!!! and I dont even like pork chops. I have found so many inventive ways to incorporate figs into every meal. The possibilties are endless. I have two (2) bags of figs in my freezer.

I am most proud of my pies. my sister who won't touch a fig, eats this pie. When baked, the figs take on a strawberry/raspberry taste. I use figs, lemon juice, lemon and orange zest cinnamon, cloves, and nutmeg. Thats it. Baked in a 350 oven in a 9" pie crust for 30 min. Its a delighful dessert if I do say so my self.

There is nothing better than a fig picked right off the tree. I can't even look at the figs in the supermarkets. I tasted one and just kept looking for the flavor. Maybe I'm biased but the store figs dont hold a candle to mine.

OK tomorrow we'll talk about the grapevine in my backyard and what I do with the grapes (I wish I new how to make wine). Alas I never learned the technique.

Until tomorrow eat well & live well

Happy 4th of July.

Sorry its been a while. I have been quite busy and I didnt realize how fast the time gone since the last time I had posted anything. Now its catch-up time. Since I posted last heres whats been going on.
RWoP has announced the winners Mandy, Caryn, Sheila, KC congrats to all the Ladies. Doors have opened & there are new beginnigs for all. The next phase is the cookbook and Kraft will give away $500.00 for 80 of the best recipes and a chance for your recipe to be included in that cookbook.
Voting is over for the Oprah contest. Shortly they will announce 40 finalists (over 9,500 submissions) who will have a chance at getting thier OWN show. I proudly finished with over 21,000 votes in 555th place. Fingers & toes crossed and plenty of prayers to the man upstairs.
Enjoyed a wonderful 4th of July with my mom. Had a fab dinner my sister joined us for dessert. It was nice relaxing day. 3 girls laughing and chatting. Tomorrow I promise to post the pix and recipes of the meal.
Hope you all had a safe happy 4th of July ---- God Bless America

Until tomorrow eat well live well

Delightful Dessert

I'm not a big dessert eater. Kind of picky about how I use my calories but I do so love IceCream.

Being a diabetic it is one of the not so good things we could eat so I remembered a recipe I got hold of a long time ago that fills the need. Its called Carvel only the name is sinful. Its made with simple ingredients all diabetic freindly. It whips up in 5 minutes and guaranteed to leave you satisfied. here is the recipe and a picture. I garnish mine with a strawberry cuz I didnt have any coffee beans. I thnk youll agree its delish!!!!!!!!!!!!

Carvel

1 envelope unflavored gelatin

1/2 cup boiling water

1/3 cup dry skim milk powder

1 tsp instant coffe powder

1 capful vanilla

6 crushed ice cubes

Put gelatin in blender add boiling water. Mix well . Add all other ingredients (except ice) and blend well. Gradually add ice. Blend until ice is incorporated. let stand 5 minutes.

Transfer to nice serving glass enjoy

Its been a heck of a week and I thought I'd get to post some happenings before now but you work with what you got. So what have I been doing. Been busy trying to promote my OWN cooking show votes. so far I have over 13,000 votes not too shabby. The voting closes in two(2) weeks. July 3rd to be exact then we wait and hope for that e-mail phone call that says we are a finalist. It would be FAB!!!!!!!!!!!!!!
For me it so not so much the stardom as it is this show would help thousands of diabetics all across America. I want to educate and empower each and everyone of my fellow diabetics. No one with disease should feel alone or helpless. I want to show them how to enjoy fabulous tasty meals and not feel cheated in any way. Fat out flavor in. How to enjoy exercise and not make it feel like a chore each day rather something to look forward to. I have great vision for this show and know exactly where I want to take it. For every person I can help I help myself as well.
I am working hard to get to the finish line.
until tomorrow eat well live well

Giving Back

Just returned from a pep rally sponsored by Alure in conjunction with Extreme Makeover Home Edition. They are going to award one lucky family (TBA on June 21) a new home.In east Meadow Long Island NY. Me and all the hundreds of others that attended the pep rally are going to be volunteers in helping bulid this home. Ty Pennington and his crew will lead this wonderful undertaking and I for one am happy to give my time and efforts small or large.
The build should last about two (2) weeks. Can you imagine 2 weeks to build a house? These people will be working 24/7 and there will be plenty to do. I am volunteering of course to cook and serve meals; as well as hammer, carry you name it whatever it take to get the job done. I cannot wait to start. It feels good to give and expect nothing in return. The wonderful sense of accomplishment is all the reward I need.
As we get closer to start date and begin I will keep you updated.
Until tomorrow eat well live well

Girls Nite Out

Had a wonderful evening last night. It was girls nite out at the home of my dear dear friend Roberta. We were about 10 ladies who have known each other for 35 years some even longer. We laughed cried looked at old photos and ATE. Everything was delicious from appy's to dessert. The standout though in my book was the pulled pork a la Roberta. She claims all it was is pork butt (the cheapest cut) water a chili mix some ketchup and vinegar (no measurements sorry she really can't cook but she can do this pulled pork). Brown your meat on all sides. Combine all ingredients in slowcooker and cook on low for 8 hours. Viola this was a flavorful moist entree served on a soft hamburger roll with some home made cole slaw. Simple but Delish. I am going to try this ASAP. Honestly I love pulled pork but have never tried making it myself.
Ok Im off to make Cookies and Cream Cheesecake Truffles. A treat for my co-workers.
Until tomorrow live well eat well

Start the Weekend

AHHHHHHHHHHHHHH Friday. Love it. At 5pm I'm free to do whatever for the next two (2) days. This weekend it's time to tend the garden, things are coming along nicely. If we get a bit more heat my tomatoes will really take off. Can't wait.
Update on the Emeril gig. Didn't get a call back afterall. It's ok but it would have been fun to do. So now when the show airs (in sept) I'll wonder how I would have done had I been chosen.
On the positive side I have over 7,000 votes for my chance at my OWN show sponsored by Oprah and Kohl's. There are only two weeks left to the competition ( I submitted a cooking show geared toward the Diabetic). Being a diabetic myself I feel this show needs to air. It will include cooking, healthly recipes, exercise, tips and info that the diabetic so badly needs. I'll have doctors, health practitioneers and fitness experts on board to answer questions and support me in raising awarness in America for this disease. Please go to my audition and vote; as many times as you like as often as you like. http://bit.ly/9N3Uq3 . Ok I'm off to work on some new recipe ideas I have been wanting to test.
Until tomorrow eat well ,live well

Just wanted to give you an update. The Cake Balls were a hit!!!!!!!!!!!!!!! at my office. I made the chocolate cream cheese ones on Monday and then proceeded to make Smores cake Balls on tuesday. There were no complaints. I am now commissioned to make them for a graduation party for June 19. My choice of cake and frosting combination. I will need to put my thinking cap on want Ito make a good impression and the possibilities are endless.

I am in the midst of waiting for my call back for the audition on the Emeril Lagasse Cooking show pilot. They said hopefully by Wednesday evening. Well its Wednesday evening 8:45pm to be exact. No email no phone call so I guess we know what that means. Oh well I'll just take my talent elsewhere. Sooooooooooooooo many other avenues to explore.

Tomorrow is another day until then eat well live well.

Cake Balls

These little gems are the latest craze to hit the baking world. Cake Balls. They are so easy to make. The combination of flavors are endless; limited only by your inmagination. Neman Marcus sells them for $75.00 in thier catalog. It uses a box cake mix a can of frosting and for the topping it can be melted chocolate, cinnamon sugar, coco powder... again its up to you. All you do is bake the cake, cool slightly then crumble in a bowl add the can of frosting mix thoroughly. With a mellon baller or a table spoon measure roll into balls. Then coat with your favorite topping. I made this batch tonight in about an hour. Tomorrow they go my office for a taste test. I used devils food cake cream cheese frosting then covered 1/2 in melted chocolate the other 1/2 in cinammon sugar. If you do any kind of baking for a living or just for the fun of it, these are well worth adding to your menu. Enjoy until tomorrow , eat well, live well

Another hot one in NY today. The expected tornado passed with out so much as a drop of rain. Plenty of wind though. Thank God. Ok made the Most delish chicken on the grill today. Simply butterflied rubbed with some spices and placed on the fire. Oh I did do it under a brick, Everyone enjoyed.
I am working on getting a camera so I can post pictures of my dishes. It will be more fun that way.
Check this link on the latest craze in baking. Cake Balls. so easy to make yet sooooooooooooo good. I understand that you can order them from Neman Marcus for $75.00 If they think them worthy enough to sell for that amount of money it would definately be worth if for all us professionals and semi professionals to add it to our menus. http://bit.ly/eiSju
until tomorrow eat well live well

Hot Saturday in New York

It was stifiling here in New York and all I wanted to to was drink a cool glass of Iced Tea. I tended my garden a bit. Things are coming along nicely and even though I just planted my Dill (from seeds) things have begun to happen. I can see some sprouts YeaH!!!!!!! The heat may be killing me but its good for my tomato plants.
I did go to my local farmers market this morning and they had an abundance of fresh fruits and veggies. I bought a few things like crisp bib lettuce and mixed greens and the orange and red peppers were just beautiful so I had to get some. I think a nice light salad with a simple vinegarette and salmon on the grill is just what the doctor ordered for my meal this evening. Its easy and very little clean up besides being good for me. What more could a girl ask for.
until tomorrow stay cool!!!!!!!!!!!!

Two Days Of Auditions

Sorry I have been away from the blog couple of days. Ive been busy on Wednesday I went for an audition for a cooking game show to be hosted by Emeril Lagasse. I think it went well but you can never tell so I am waiting for a call back.
Then on Thursday I posted a video to Oprah Winfrey. She is hosting a contest to give someone their OWN show. I submitted my video for a cooking show geared toward the diabetic diet. Being a diabetic myself I think it my duty to bring awarness to the disease and help out.I can do this through my cooking. Follow this link http://bit.ly/9A7FHq click browse & vote put in my name Kathryn. click on my video and vote.
The more votes I get the better my chance of becoming a finalist.
thanks until tomorrow

New Adventures

Hope everyone had a great Memorial day. I am exhausted it was a 3 day whirlwind but fun just the same. I did get my garden planted. I am happy heirloom tomatoes, basil, lettuce and of course my favorite herb dill. I can't wait now its a matter of nurturing and patience. Soon I will begin to see the fruits of my labor.
Did I mention I have a grapetree trellis. It is older than me (pretty old) and while I do not make homemade wine I do harvest the grapes and make pies, jellies and sauces from this wonderful gift from nature. The grapes are starting to turn and my biggest problem is getting to them before the birds do. It takes quite a few grapes to make a pie (they are rather small) so just imagine and I have to get into some pretty funky places to pick them. Always worth the effort though.
Ok I am off to Manhattan tomorrow (I live on Long Island) to audition for a pilot cooking show for Emeril Lagasse. I am taking my best face and personality ,plus some of my better recipes. I'll let you know if I get a call back. Filming starts June 14th. So I should know shortly.
In the meantime eat well and be well.

Taking a Blogger Break

Taking a Break until Tuesday. Can't wait to get some fresh ideas from the new Cooking Channel

Check it out

Happy Memorial Day

Today @ 5pm I started my long holiday weekend. I am happy just to be off from work. I plan to get in my garden and plant my tomatoes, basil, dill and whatever I find in the garden store. For me there is nothing better than a fresh picked tomato with a drizzle of olive oil, salt, pepper and a sprinkle of home grown basil. Pair that with a loaf of crusty italian bread and I will never go hungry all summer. Usually I have so many tomatoes I end up giving away more than I could ever eat. My neighbors are already asking if I am planning on planting anything this year.
I make so much pesto that I found I can freeze it and use it as I need to. It's great I am never without a quick appetizer.
Hope you all enjoy a fun, relaxing week end.

RWoP Best Creative Video

Good evening to all.
As I said I started this blog because so many of my new friends at the Real Women of Philadelphia contest site had one and I thought it time I get into the action.
This week Paula Deen asked us to vote on our favorite most creative video in the contest.
Here is my pick. It is Debbie Fabre at her best. To me this video embodied what the entire contest is about. Showing our love for cooking our community and being a true "Spokeswoman" for the Real Women of Philadelphia. Please watch and tell me if you dont agree.
For me Debbie, I have said it before and I will say it again. My vote is for you. This video is #1 in my book. Best of luck to you in the contest. Win Lose or Draw we are all winners just for making the attempt.
May you all have a pleasent evening

http://www.realwomenofphiladelphia.com/user_recipe/view/10865/5493/1

My latest video dinner for dessert

Check this out

http://www.youtube.com/watch?v=WyKQo5_s0Zs

I had a blast making this one

Welcome

I would like to welcome all to my blog spot. Here I will share my love for cooking, food and feeding others and invite you to do the same. I started this because I have recently become a participant in The Real Women of Philadelphia contest. It reminded me how much I love a good challange and how far I can push my creativity. I made many friends through this contest and I invite all of you into my world.
Look forward to laughter caring sharing and lots of tips and hints as the days progress.