Relaxation Day

With today being Relaxation Day, maybe a nice hot bath with some lemon or eucalyptus bath salts would be in order.  Even if you have to get out and about today, make sure you take a little time to relax and pamper yourself.  I guess I could use this day as an excuse to do absolutely nothing.  HaHa!! 


Happy Monday!

Had a really long weekend of working.  13 hours on Saturday and 14 hours on Sunday.  A little tired but now 5 days off. Hooray!!!

Today I have taken out some chicken and hamburger from the freezer for 4th of July cooking. Also found some “Firecracker” Johnsonville Brats at the store.  They are limited edition but thought we should try them.  I will also be making a potato salad and maybe some deviled eggs, ice cream and a lemon blueberry spritzer with a kick.  I’ll see what I feel like cooking tomorrow.  What are your cooking the the 4th?



My plan for this week is to update my PayPal account and then set up my etsy shop for my hand crafts.  I also need to type up some great recipes for my recipe card box and save in my recipe folder on the computer.


I  hope to do some more mending.  Our lovely Max (10 month old pittie),

has chewed on a safety vest.

I will be adding a strap to the shoulder of our safety vests to attach our walkie talkies for when we are driving near each other. Hope I get this stuff done this week.  Have to set goals.  Don’t we?  Have a great week!

Fennel-Roasted Olives

I do like stuffed olives. We have found a double stuffed olive at Costco. The garlic and jalapeno go very well together. I’ve been trying some recipes that I can use as gifts. This recipe is for Fennel-Roasted Olives. They are easy to make and can be colorful depending on the olives you choose. I used the regular black olives and Manzanilla. If you have a favorite olive that would work as well.  Before serving, your may want to let the olives sit on the counter to warm up a bit.  Otherwise the oil is almost solid like a vinaigrette and it gives the olives a weird texture.

3 c. assorted olives
1 clove garlic
1 tsp. Orange zest
1 tsp. Lemon zest
1 Tbsp. Olive oil plus more to fill the jars
¼ tsp. Black pepper
2 tsp. Fennel seeds
sherry vinegar

Preheat oven to 425 degrees F. In a rimmed baking dish  toss olive, garlic, zests, black pepper and 1 tablespoon oil. Spread evenly and roast 30 minutes, stirring once. Divide olives into jars, add 1 teaspoon of fennel to each then pour even amounts of sherry vinegar and oil over olives to cover. Store in refrigerator up to 1 month.


Shrimp Day

For Shrimp Day, I will be sharing this great Shrimp Quesadilla with Remoulade Sauce from I did make a low carb wrap instead of using regular tortillas. Click this link to get the wrap recipe.

Shrimp Quesadillas

¾ lb. Shrimp, peeled, deveined and cooked
2 green onions, thinly sliced
2 tsp. Cajun seasoning
2 c. shredded pepper jack cheese
6-8 (6”) flour tortillas
Remoulade Dipping Sauce (recipe below)

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. Spray one side of the tortillas with cooking spray.


Toss shrimp with green onions, Cajun seasoning and cheese. Spread filling evenly among half of the tortillas, then top each with remaining tortillas. Press down lightly to flatten.

Bake 5 minutes on one side, flip and bake 5 minutes on the other side until cheese melts and quesadillas are golden brown and crisp. Let stand a few minutes, then cut into wedges. Serve with Remoulade Sauce for dipping.


Remoulade Sauce

Juice of ½ lemon
½ c. onion, chopped
2 green onions, chopped
¼ c. celery, chopped
1 clove garlic, minced
1 Tbsp. Prepared horseradish
2 Tbsp. Mustard
1 Tbsp. Ketchup
1 Tbsp. Fresh parsley
¼ c. mayonnaise
¼ tsp. Cayenne pepper
Black pepper to taste



Combine ingredients in a blender or food processor and mix until almost smooth. Season with black pepper and chill until ready to serve.




Bath Salts

Earlier this year I told you I would be making sleep masks as gifts. I am also including bath salts. Bath salts are relatively easy to make. You will need 1 cup of Epsom salt (which you can pick up at the dollar store), 1 cup pink himalayan salt, 15 drops of essential oils (which can be purchased at WalMart), 2 tablespoons of whatever herb or flavor you choose, and 1 tablespoon of baking soda. Mix all the ingredients together in a bowl and then pour into containers.



I made a eucalyptus and lemon bath salts. Since I have eucalyptus trees on my property, I took dried leaves and crumbled them.




For the lemon bath salts, I zested a lemon so it would enhance the smell of the essential oil. The containers I use are glass herb bottles.



I also printed out some labels which I think adds a little personality to the gift.

Memorial Day Food

Yesterday I told you we would be having hot dogs with toppings, Blue Cheese Burgers and Watermelon Salad.  This is what our plates looked like when we got ready to eat:

Memorial Day 2016 (2)


Here is the recipe for the Watermelon Salad:

Watermelon Salad (1)3 c. 3/4” cubed watermelon
½ c. sliced sweet cherries
1 tsp. Grated lemon rind
1 Tbsp. Sugar
2 Tbsp. Chopped fresh mint
2 Tbsp. Light oil
2 tsp. Balsamic vinegar
1 tsp. Honey
2-3 Tbsp. Crumbled feta cheese

Watermelon Salad with Feta


Add watermelon, cherries, lemon rind, sugar and mint to a bowl. Toss! Chill 2 hours. Drain.

Blend oil, vinegar and honey together. Spoon dressing over top of watermelon mixture. Garnish with feta.

National Beverage Day

Since today is National Beverage Day give this refreshing cocktail a try.

Cucumber & Dill CocktailCuccumber Dill Martini1

3 – 1” cucumber slices
2 sprigs of fresh dill
Juice of 1 lemon/lime (approx. 2 tbsp. Juice)
2 oz. Vodka
6 ice cubes
2 oz. Tonic water or seltzer

Muddle your cucumber slices, dill & lemon/lime juice in a cocktail shaker. Add vodka along with ice. Shake vigorously. Add tonic water, stir, and strain into a martini glass. Garnish with a cucumber slice & a sprig of dill.  Serves 1


* This unofficial holiday is celebrated annually on May 6 and is also sometimes called National Beverage Day. While the origins of Beverage Day are unknown, we can all safely assume that the day encourages people to honor their beverages of choice and acknowledge that a humble beverage has the power to make or break many situations. A good beverage can energize you after a long, tiring day; it can make a long, boring meal go fast; it can bring together two strangers; and it can make a party more fun.

Whether your preferred beverage is a hot cup of tea, a delicious and healthy smoothie or a tall glass of lemonade, Beverage Day is the perfect excuse to indulge yourself by drinking it all day long.

  • Sit back, relax and celebrate the day with your favorite beverage. It could be anything from something as simple as water to a fancy cocktail.
  • Try new beverages. What about tasting the national drink of a country you have never visited?
  • Have a tasting party at home. Pick up a beverage you and your guests like and make or find different versions of it to taste and try. For example, you could do a beer or wine tasting party or a tea or coffee tasting party. Have each of your guests bring their favorite brand of beverage to share and serve foods that pair with the beverage of your choice. Who knows, you may just find your next favorite beverage at one of these parties!




Oyster Delight

Valentine H'Orduevers (2)



This year I have decided to make an appetizer to share with My Valentine, Mac.  It is very easy and can be made the day before so you can start your Valentine’s Day with a sexy snack with champagne.  We had it with a Gran Spumante.  Give it a try and enjoy the day with your loved one.




Oyster Delight (1)16 oz. Cream cheese, at room temperature
3 – 3.75 oz. cans smoked oysters, chopped
4 green onions, chopped
Juice of 1 lemon
Worcestershire sauce, to taste
Hot sauce, to taste
½ c. Macadamia nuts
1 bunch parsley





Oyster Delight (4)

Combine cream cheese, oysters, onions, juice, Worcestershire & hot sauce. Place nuts & parsley in food processor. Process until chopped & well combined – you may need to add lemon juice to make it smooth. Combine nut & parsley mixture into oyster mixture.



Oyster Delight (9)



This is better if made the day before so flavors can mingle. Serve with crackers and/or cut vegetables.

Happy Easter

Easter is here again and with it the sunshine and bright colors. This year we had a ham, mashed potato and gravy, salad and Broccoli Francaise (see recipe below). Everything turned out great!

I haven’t colored eggs in many years but my soon-to-be-daughter-in-law wanted to color eggs after they were peeled and this is how they ended up. I believe this is the picture of spring and Easter.Easter Deviled Eggs4

Have a happy Easter with your families!!

Broccoli Francaise

3 Tbsp. margarine
2 lg. cloves garlic, finely chopped
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. ground black pepper
1 c. chicken broth
1 tsp. cornstarch
4 c. cooked broccoli florets

Combine broth and cornstarch in a bowl or measuring cup. Set aside.

Melt margarine in 1-quart saucepan over medium-low heat and cook garlic, stirring occasionally, until golden, about 1 minutes. Stir in lemon juice, lemon peel, pepper and broth. Bring to a boil over medium-high heat, stirring frequently until sauce thickens about 2 minutes. Pour sauce over cooked broccoli and garnish, if desired, with lemon wedges.

Lemon Cake

Since Daylight Savings Time is here, it means that Spring is just around the corner. This Lemon Cake is from my husband’s grandmother and it is lemony and fresh. Hope you find this perfectly delicious.

1 box yellow cake mix
1 small box lemon Jello
¾ c. oil
¾ c. water
¼ tsp. Lemon extract
4 eggs

Icing: 2 c. powdered sugar
           ½ c. lemon juice

Preheat oven to 350 degrees. Grease and flour a 9 x 12-inch baking pan.

In large bowl combine all ingredients. Mix and beat for 4 minutes. Pour batter into prepared pan and bake for 30 to 35 minutes.

After removing the cake from the oven, prick the top of the cake with a toothpick. Pour icing over cake.

Let cool slightly, cut and serve.