It’s All About The Art


It’s All About the Art

“You’ll love Burning Man,” he’d said, free spirits, people stripped bare of their complicated lives, amazing art.”

“What’s not to love? The infamous blowing playa dirt caked in every crack, the wack-a-doodles, the ridiculous sequins and feather boas that stick to your skin in the Nevada heat,” Prudy sneered wiping sand out of her vagina.

“Have a brownie, Pru.”

An hour later when the music was swirling around her and the magic seeped in, even the art car graveyard made sense.
“The sand be damned. It’s all about the art, the words dancing out of her mouth.


I’m posting from the wilds of Alaska  with my iPhone on a sailboat. We have limited Internet access and a captain that’s ready to sail. Please forgive any typos, etc. I’m roughing it! Enjoy and Google Burning Man in Nevada if you’ve never heard of this amazing art festival in the Bkack Rock Dessert.

Quinoa Tabbouleh in Lettuce Cups


Quinoa Tabbouleh Lettuce Cups

Quinoa Tabbouleh Lettuce Cups

This is a simply delicious way to add a tangy antioxidant punch to a Summer BBQ. Parsley and tomatoes are loaded with antioxidants and fiber. Lemon gives you a burst of tangy Vitamin C and quinoa provides a complete vegan protein source. I’m taking these to where you can find new and exciting recipes every Friday.

Quinoa Tabbouleh Lettuce Cups


1/2 cup quinoa
1 cup water or vegetable broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2-4 tablespoons lemon juice, juice of 1-2 lemons to taste
1 bunch curly parsley, chopped
1 small tomato, chopped
1 cup chopped cucumber
Iceberg or butter lettuce cups for serving, optional.

Rinse and drain quinoa. Combine with water or broth, salt in using water. Bring to a boil, reduce heat and simmer about 20 minutes until water is mostly absorbed. Drain and let cool. Combine quinoa with remaining ingredients and toss. Adjust seasonings. I like my parsley salad to be very tangy with bold lemon flavor. I served these in small lettuce cups for a bright fresh appetizer while waiting on the grilled chicken.
Add chickpeas, feta for protein or serve with grilled chicken or fish as a side dish.

Faith Shaken

Friday Fictioneers
Photo credit @Rochelle Wisoff-Fields

Faith Shaken

Kneeling in deference to the rituals of her youth, “Holy Mary Mother of God,” she prayed, stumbling over the words, searching for a faith that had long eluded her, “surely You, must understand?” The ceiling fan in the hospital chapel rattled in an off-balance cadence; tilting on its axis, much like the grieving mother. No whispered answers, no shroud of peace, no closer to understanding; she rose from the bench and returned to the ICU. Alone with her decision, she nodded yes, it was time to let go. The machinery stopped.

In the silence that followed, her child reached the light, a guiding Mother’s hand ensuring safe passage.

You can find more flash fiction here.

Grilled Cheese Anyone?


Halloumi cheese is a firm sheep cheese that has a tangy, salty taste like feta with a sheepy flavor. It holds its shape while grilling and even browns well. Trader Joes carries it sometimes and it’s worth seeking out.

I grilled the cheese slices until browned and served them over micro greens and kale with black berries and ripe peaches. I topped the salad with balsamic glaze for a delicious vegetarian main meal salad. If you eat bread then I think a big chunk of crusty bread with a drizzled of olive oil would make this salad sing. A crisp French Sauvignon Blanc or a California Fume Blanc would pair well. I served my salad with Pellegrino with a lime wedge.
I’m taking my salad to Fiesta Friday. Stop by the virtual party for great recipe ideas to try this weekend. You can find more recipes

Savor every bite.






Salmon Tikka with Mint Chutney | Summer Menu | Main Course

This gallery contains 6 photos.

Originally posted on The Dinner Party Collective:
Nothing quite like fresh seafood for creating fresh summer flavours! This recipe is for a pan-fried salmon (that has been marinated with spices, yogurt and creme fraiche) and is accompanied with a colourful…


Fresh Summer Salad with Tangy Buttermilk Lime Herb Dressing | Summer Menu | Appetiser

This gallery contains 4 photos.

Originally posted on The Dinner Party Collective:
Fresh Summer Salad with Tangy Buttermilk Lime Herb Dressing This fresh seasonal salad uses a bounty of summer produce. Butter (Boston) lettuce, sweet crisp corn, radish, tomato, scallion (spring onion) and pea tendrils…


Wine Pairings | Summer Menu | Northern Hemisphere | June 2015

This gallery contains 11 photos.

Originally posted on The Dinner Party Collective:
Aperitif/Pre-Dinner Drinks Anna Codorniu Cava For starters, let’s greet our dinner guests with a glass of … bubbly. I don’t know about you, but when guests arrive at my house, I want them…


The Summer Menu | June 2015

This gallery contains 8 photos.

Originally posted on The Dinner Party Collective:
? The Summer Menu | Northern Hemisphere | June 2015 Apéritif Cava, Spain Appetiser/Starter Fresh Summer Salad with Tangy Buttermilk Lime Herb Dressing Wine: Gruner Veltliner, Austria Main Course Salmon Tikka with Mint…

Creamy Lemon Kale Salad & Ranting About Apple IOS 8

Creamy lemon kale salad

True confessions
1) I haven’t been posting many recipes because I don’t want to write the recipe down because I don’t actually use recipes. I read recipes for inspiration only.
2) I upgraded my iPad to IOS 8.2 and now my iPhoto and iPages programs don’t work properly, my keyboard drops letters which makes writing so insanely frustrating that I am avoiding it, my ability to reply to comments is hosed and in general I hate Apple and their f…ing, worthless upgrade that I can’t reverse. Has anyone else had trouble? Please forgive any wild-ass typos because this new version on IOS clearly hates me and substitutes words even after I close the program. It believes that I constantly say “yo” because it subs “yo” for almost every 2-4 letter word, Yo.
3) I think there are only 20 recipes in the world and those 20 just get re-invented, re-blogged, and re-photographed.

1)Burn my iPad and replace it with a new laptop? Yes, I’m glad you agree. What are you blogging with? I want a system that works like my iPad used to work. A functional system that allows me to quickly download photos, write without frustration and post seamlessly.
2) Post free form recipes for inspiration and realize that I’m not really a food blogger but a healthy lifestyle promoter and let the food bloggers show you the beautiful recipe cards. Yes, good idea.
3) Continue to post my versions of the 20 recipes in the world minus the 7000 versions of Mac and Cheese, donuts and overnight oats. However, I reserve the right to post the 7000 versions of kale, zucchini and quinoa recipes.

Rant Over

Here’s another kale non-recipe, Yo.

Combine 1/2 cup plain Greek yogurt, 1/2 cup mayonnaise, 1 clove of minced garlic, juice of 1 lemon, salt, pepper, and optional any combination of chopped chives, thyme, dill or basil fresh from the garden.
Sorry, I just added mayo yo to the dressing yo but I’m not sure that you need it.

Baby kale, baby chard, shredded carrot, red onion thinly sliced, cherry tomatoes quartered, and any fresh vegetable in the refrigerator.

Dress salad, massage the kale if you feel the need and serve. Add chicken, tofu, legumes, or cheese to make a main dish meal. Savor every bite, Yo.

Creamy lemon kale salad

Creamy lemon kale salad

Creamy lemon kale salad

Cast Away – A Pirate’s Tail


Photo Credit @C Hase


Cast Away – A Pirate’s Tail

Her iridescent tail unfurled and snapped a farewell. The handsome pirate, no longer a threat to her soul, gasped and exhaled the sea. The chains broken, each unbound and cast away, never to reunite.

The natural order restored, the tumultuous waves lay down once more at peace.

Photo Credit @Darby Ann Photography
You can find more flash fiction here.