My Dad


As I sit in the hospital watching my dad as the nurses and doctors come and go I wonder what he is thinking. My dad has a tumor on his brain that is causing seizures and short term memory loss. I think he has to know something is wrong but his memory won’t let him remember what that is. I thank God for that. It breaks my heart to see such a vibrant man a few months ago be so lost. 
    My dad served in the Navy and supported seven kids through some tough times.



He is a great man of faith in God. He knows that God is watching over him. My mom told me yesterday that he is not afraid of dying and that he knows where he is going. What a great reminder of where our faith should be. That we should not be afraid of death or any other worldly enemy or disease.


I thank God for all the lessons that my Dad has taught me. Even today as I watch him I see lessons. You smile and laugh even in the worst of times. 
   One thing for sure he is surrounded by family.


2015 in review

The stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 2,600 times in 2015. If it were a cable car, it would take about 43 trips to carry that many people.

Click here to see the complete report.

Sage, Sausage and Roka Cheese Acorn Squash


Sage Sausage Roka

Last year I blogged about my Sausage and Brown Sugar Acorn Squash and it is still one of my favorites. But I am always looking for new twists on my old favorites. So tonight I made Jon the Sausage and Brown Sugar Acorn Squash and then I had a great idea for a twist for me. I love blue cheese so when Kraft releases their Roka Cheese spread I go a little crazy for it. So my mind was wheelin’ tonight. Sausage and Blue cheese hmmm think that is a winner. So here is what I created for me.

Sage, Sausage and Roka Cheese Acorn Squash

1 acorn squash cut in half and seeds scooped out.

Kraft Roka Cheese Spread

1 tsp of butter

1/2 to 1 cup of cooked Sausage crumbles

4 fresh leaves of Sage

Salt and pepper


Preheat oven to 375°. Take the two halves of Acorn Squash and put flesh side down on parchment paper on cookie sheet. Place in oven until you can gently squeeze the squash. Then you know it is cooked through. It takes around 20 to 30 minutes. Depends on how big your squash is. While the squash is baking in the oven brown your sausage and towards the end add your sage finely chopped.

When the squash is done flip them over and add the butter. With a fork run the butter over the edges and inside the cup of the squash. Sprinkle with salt and pepper.

Mix a spoonful pr two of the Kraft Roka Cheese and the cooked sausage together and then place into the cup of the Acorn Squash and put back into the oven for about 5 to 7 min. until the cheese is warm and gooey then enjoy this savory combination.

Here is the Sausage and Brown Sugar Acorn Squash link.




What is comfort food? The definition of comfort food is this: food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking. I guess to each of us it is most likely something different. One it is something that reminds of us of our youth. Two it brings well comfort to us when we either eat or remember or smell that food.  For me my comfort food is Nipla. This is something I grew up with. I am going to tell you right now that you either love or hate this recipe. I happen to be a lover but in my family we have both lovers and haters of Nipla. I have made this for my kids and one loves and the other hates. I honestly think of Nipla every time I smell onions cooking in butter. That is my comfort trigger.  Have you read William P Young’s book The Shack? Here is a link to his webpage for the book.  In his book he mentions Nipla “And I enjoy food—a lot. Nothing like a little shaomai, ugali, nipla, or kori bananje to make your taste buds happy….”. So I want to share with you something I have enjoyed since a little girl, my comfort food of choice so your taste buds can be happy too.


(This recipe is for 1 to 2 people but can be easily adapted to make more.)

3 eggs

Half a stick of butter

½ cup of chopped onion

¾ cup of flour

Salt and pepper


First chop your onions and then put butter in a sauté pan on low to melt and add onions.


Then bring a sauce pan half full of water to boil.


Crack three eggs into a bowl and whisk.


Add salt and pepper to the eggs and whisk again.

Then add ¼ cup of flour at a time until the eggs become like thick dough.




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Drop the egg mixture into the boiling water a spoonful at a time.

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Turn the heat up on the onions and butter until the onions are translucent.


Once the Nipla are floating and have cooked for about 5 minutes drain the mixture and place into a bowl. Pour the butter and onions over the Nipla.  I add a little sea salt before enjoying but you can omit that if you like.




Letter to My Sister in Heaven.


So it is your second birthday in heaven.  I think of you often and wonder if God lets you have a peek into our lives. I hope you see us happy and living the best we can without you. I hope you see the laughs and smiles on Hayley and Evan’s faces. You see that is where I see you the most in Evan’s crazy ideas and Hayley’s sweet smile.  I hope you see Jen laughing and enjoying being a wonderful mom just like you. She is such a great mom and you can see it in the kids. You would be so proud of her.

Jen and Hayley


Jen and Evan


I hope you see how much Buzz still loves and honors you. I hope you see that you are missed dearly and that we are missing a piece of our heart. I try to smile each time I think of you but a tear still comes to my eye. It’s a sign of I miss you, not one of goodbye because sometime we will be together again.  I hope you are listening all those times I talk to you. It makes me feel better knowing you are listening.

I stopped by to see you today and brought you some beautiful roses.



As I visited you I found myself wondering what you were doing in heaven today. Were you baking, were you reading and enjoying the relaxing sunny day or were you watching over us as we were about to celebrate your birthday? I just wanted to reach out to you and give you a hug and let you know how much you are loved and missed.

Today we celebrated your birthday. Buzz got everyone together for a fish fry and he grilled roast too. We all brought a dish to pass. You would have loved having us all together.  All your grandbabies and neices and nephews were there laughing and smiling and having a great time. I still try to picture you laughing and talking to everyone. Making everyone feel welcome and loved. You were always the life of the party. Happy Birthday Lillian. We all love and miss you so much.

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Perfect Pear Prosciutto Pizza

Perfect Pear ProsciuttoA while ago Jon and I went to a get together at our friends Brett and Lisa’s house where they had a pizza making party.  Now Lisa started making this pizza and I won’t share her recipe because that is hers but everyone at the party thought she was nuts just adding fruit to the dough as the sauce.  But after her pizza was done let’s just say it was the star of the party.  We could not get enough of that pizza. So this pizza is an inspiration of mine from that pizza.

So long after the party I keep thinking about that pizza and how I could build my own. So here is the creation I came up with.

I started out really wanting to make my own dough but I didn’t have time the night I made this. I used Pillsbury pizza dough but promise me when you make this you will use homemade dough.

Then I took my mandolin and sliced the pear thin. This is the first layer. This is your sauce. I know crazy right but trust me.


Then I took dried figs and sliced them into small pieces. Now in the summer I would use fresh figs but it is winter and I could not find one fresh fig.  Take the fig pieces and spread them out over the pears slices.


Now take one package of prosciutto and lay the pieces all over the pizza.


Sprinkle the gorgonzola cheese over the entire pizza.

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Bake in oven according to your pizza dough directions for 15 minutes.


Then drizzle reduced Balsamic vinegar over the pizza and then enjoy.

Perfect Pear Prosciutto

It might sound like a strange combination but trust me. Jon was quite pleased with this creation. It will be made many more times in our house.

Perfect Pear Prosciutto Pizza

Pizza dough

one Pear

3 to 4 dried figs (if using fresh figs might use less)

1 pkg of prosciutto

Gorgonzola cheese

Reduced Balsamic vinegar

Throw All Slow Cooker Chicken Tortilla Soup

Throw All Slow Cooker Chicken Tortilla Soup


I gave this recipe to my best friend Andie the other day for her Bunco ladies and she got such a great review that I have to share it with you. Plus this way her friends can get the recipe too. I love recipes that are so easy but taste like you were in the kitchen all day cooking away.  I should categorize these recipes under a Great Deceiver tab.  Chicken Tortilla Soup is probably one of my most favorite soups. It has (well as most of my followers know) my favorite herb Cilantro in it.

So I know when I  am pressed for time I have trouble coming up with ideas for dinner. This soup could be made over the weekend and then reheated for the rush night during the week that we all have.  But if you are like me I always make too much for Jon and me to eat so I freeze it.

Here are the first ingredients that you will need to make this soup.


Rinse the beans and the corn ( I know that my recipe below calls for creamed corn but this is all I had on hand and it works just not as good as the creamed corn). Then add them to the slow cooker along with the broth, enchilada sauce, petite diced tomatoes, and Jack’s special salsa. Stir and set the slow cooker to low for about 5-8 hours. 



One hour before you are serving add Cilantro and Cumin and Chicken.


Here are some of my favorite add in’s to this soup. A squeeze of fresh lime juice, monterey jack cheese, cilantro and of course tortilla chips or if you have them tortilla slices.


And this my friends is the end result. Yummy delicious soup. Hope you enjoy it as much as Jon and I do. 


Throw All Slow Cooker Chicken Tortilla Soup

 3 cans of Black Bean Rinsed

1 can of Creamed Corn

1 can of mild Enchilada Sauce

1 can of petite diced tomatoes

1 tub of Jack’s Special Mild Salsa

1 Carton of Chicken Stock

1 Rotisserie Chicken (meat shredded)


Monterey Jack Cheese

Tortilla chips

Lime juice




Put all the canned ingredients in slow cooker along with Chicken Stock and Salsa. Cook for 5-6 hours. One hour before you are serving add Cilantro and Cumin and Chicken.

When serving here are some options to throw on top of the soup.

More Cilantro…. (Which is a must for me)

Monterey Jack Cheese

Tortilla Strips

Fresh Lime Juice