Showing posts from September, 2019

Hotel Plaza Athenee, Paris

Jane Lockhart Interior Design (Toronto)

Snowy Sunset, Finland



Kale Pesto Pasta with Ricotta and Chili

3 Ingredient Buffalo Chicken Recipe

Mother Nature

BBQ Grilled Chicken with Miso

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Gorgonzola Pumpkin Crackers Half Baked Harvest

Incredible Views

Pumpkin Chocolate Chip Bundt Cake

This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.

Almost any whole fish can be cooked with this method, but snapper or sea bass are particularly good with the Thai flavors.

This is a fun, less messy twist on a campfire favorite. We always take cast iron pans with us when we camp, which is quite often!

A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.


Shrimp and crabmeat, mixed with seashell pasta, red pepper, and mozzarella cheese, to form a delicious salad that everyone will enjoy.

Leftover bones from a prime rib roast are easily made into this tasty soup.

Hearty beets, cooked with a spicy glaze, are a delicious side dish that can be frozen and used later, if you like. Just cook them, then bag them up for the freezer.

The delicate flavors of the fish are richly enhanced by the sweet tang of the wood planks. The mango salsa gives it a spicy flare. Just about any fish will work, I have used tilapia and it turns out well. This is great served with rice pilaf.