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Sunday, May 10, 2015

Mothers Day

Mothers Day has to be the most interesting day of the year.  We have children, we raise children, and they look to us for food. Except on Mothers Day when we become important enough to get the paper cup with a flower planted in it.
Then years pass and they start moving out on their own ad the cup with the flower turns into long distance phone calls and chatting about stuff. 
I wouldn't trade any of that for any amount of money.
The most interesting thing is that each one who called, asked about my "massage stuff". Thats what they call it. They want to know if I can fix their ailments or their diet issues or their lives in any way.  I am always so happy they ask. I have gone from food provider to health care provider.  That is the second noblest title that a woman can hold.  
A small gift from an amazing family. Thank you

Monday, May 4, 2015

Protein and Vegetables. A meal in one dish.

This is one of my favorite recipes because I can make it and it's the entire meal. The kids like it too!

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

Servings: 6-8
Total Time: 30 Minutes


  • 2 15-ounce cans black beans, rinsed and drained
  • 3 ears fresh cooked corn, kernels cut off the cob
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots, from one medium shallot
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 9 tablespoons extra virgin olive oil, best quality such as Colavita
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • 6 tablespoons fresh lime juice
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 2 Hass avocados, chopped


  1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.