This economy is real to me. Like most people in 2008, I was laid off. Coincidentally, I received a part-time job. Receiving a part-time job during that time period was extremely lucky, but it also meant several of my bills went unpaid for two years into now. Then last November; I was let go from the part-time…

It’s the first few days of spring, and the weather is chilly. It comes to no surprise of hearing about future snowstorms at this time of year in New York. I once experienced the four seasons in one day. The morning started warm as I left my apartment in a sundress with a raincoat that only looks pretty. 45 minutes later, I exited the train station…

Lessons in Moments of Silence A couple of weeks ago, a beloved neighbor passed away unexpectedly. Of all the people I know, why did it have to be him? My neighbor is known…

What’s your coldest, Winter memory? I’ll answer first. It was a brain-freeze type of cold day. A thick pea coat covered layers of clothes and a wooly sweater. No one could tell I wore a few socks underneath a pair of bright yellow rain boots. The winds pierced through layers of clothes to chill my back. Fingers underneath my gloves froze numb. Large,…

Southern-Style Collard Greens slowly simmered in a smoky meat broth is a classic dish that few vegetarian versions can imitate. Although, those vegetable recreations have a few savory results. …

Everyone's favorite Fall recipe using apples and pears from the Farmer's Market. Continue reading →

The Macoun Apple and Gorgonzola Salad served with these Savory Biscuits have nothing to do with my life now. It’s scheduled to post on a Friday, but writing this post is an attempt at normalcy. I’m adapting to how life just blessed me with lemons. Read…

Watching geese fly south for the winter, feeling temperatures decline, orange monarch butterflies fluttering by, and biting into a tasteless nectarine is Mother Nature announcing Fall’s arrival. Who knew the nectarines from the Community Supported Agriculture (CSA) share would be one of this summer’s last soulful…

Washington, D.C is always a pleasant road trip from New York. If we don’t encounter traffic along the way, it’s even a better drive. Road trips provide a chance to have “catch-up” conversations, read a book and relax. Most of all, seeing family is always fun. At our destination, my sister served strawberry margaritas, and she cooked breakfast the next morning. It was a relaxing vacation from my kitchen.…

Good fats, such as avocado, feta cheese and a yogurt-based dressing made a typical boring salad into an exciting feast. Read more...

One of the first dinners I made for him was Butternut Squash Ravioli with Shrimp and Ginger Sauce. I remembered this dish, because he said shrimp was a favorite. As we continue to date, he occasionally says, “…I’m enjoying the process of us coming together.” It’s been two years since that auspicious Saturday afternoon. He warms my heart, too.…

Blueberry and Peach is no. 5 of the Smooth Numbers series. They’re quick postings listing the ingredients for making refreshing, healthy drinks in a blender. Read More…

Casey Angelova of the food blog, Eating, Gardening & Living in Bulgaria, is sponsoring another cultural cuisine event. This time it’s honoring Portugal on their National Day. The Portuguese call it “Dia de Portugal.” It’s also a day honoring their national hero, Luís de Camões, for he’s the author of an epic poem, Os Lusíadas, that tells the history of Portuguese…

Matcha Pineapple is the first of the Smoothie Numbers series. They’re quick postings listing the ingredients for making refreshing, healthy drinks in a blender.

Some would say Jollof, or Benachin, Rice is similar to a Latin American Arroz Con Pollo, a Spanish Paella or Korean Bibimbap. Jollof Rice is a West African dish, primarily from Senegal. The ground spices, such as cinnamon, cumin, coriander and chilies, are what make this rice dish unique and spicy. With Africa being a vast continent, one questions if…

The other day, a girlfriend and I were talking about cornbread. Northerners, influenced by a commercial brand, prefer cornbread to be a sweet cake. Southerns prefer their cornbread to be less sweet, and the further deep in the country one goes, the recipe doesn’t have sugar in it at all. It’s usually paired with…