Category Archives: Food

Faux Shi Shi and Easy

Hope your summer is sl o w ly going by.
I’m still in the fast-track statistics class that not only
teaches me lovely bits of standard deviations
and critical values, but it also teaches me the likelihood
of not having any dessert
left over when n= 12 short cakes
and k= fruit topping.

Here’s a faux shi shi, cheap and easy, no- bake, one bowl dessert that will wow….well, I don’t know if it will wow them…but it’s easy and that’s what matters.


Add lemon juice and sugar, to a tub of PRE-WHIPPED cream cheese.  Mix well and then add a bit of vanilla.


Add a couple of dollops of the mixture to a dozen sponge cake cups.


Decorate the tops with bits of strawberry, kiwi, apricot, and plum- or whatever you like. You can stop here or continue on with a quick glaze.


Heat a few tablespoons of apricot preserves with a little lemon juice to cut the sweetness.  Let it cool a bit and then slather over your fruit.  This will not only add tartness, but will help to keep the fruit from drying out while it waits in the fridge. enjoy!





Filed under Food

Spring Fever

Ok. So I might’ve told a little, teeny, white lie… Saying that  “I’m Baaaaaak” may have been a bit much. But I’m just drowning in homework and I bit off more that I can chew with particular class load.

But I’m here now and have some yumminess to share!!!


We  popped over to The Crow Asian Art Collection and saw some BeaUUUUtiful art that I couldn’t take pictures of to share with you, except for a few outdoor pieces.


Where I would like to sit and do my homework…what am I saying?!  I mean SLEEP. This is where I’d like to take a nap or maybe be meditate and pray…after my nap.



ROAR!! Is that the Dwarf of Ignorance under his paw?


Did you know that is not a knot of hair on the Buddha’s head?  It is a cranial protrusion that signifies wisdom….but it’s still covered in hair. This example is before The Six Dynasties Period…you can tell by his open robe….the Indian influence….I learned that at school- 75 pages of lecture notes and that’s about all I retained.


I managed to pop into Paper Source on a Sunday before the crowds at the mall and spend my birthday gift certificate!  Thanks Frarefrow!


And found this bowl at Anthropologie. Isn’t it kind of SPECTACULAR!? 

In a delightful, shy, jade green. Used a g.c. for it as well.  Whoot!


These lovely people brought me some treasures from their flea market! They know me so well….


The oldest jar EVER with the loads of little treasures inside!


We chased sunsets while waiting for the salmon to bake.


And remember me telling you that my daughter was selling flowers to get to summer camp?  Well, her grandmother…..let’s just say, bought TONS of flowers.


My darling sage bloomed…probably jealous of the…


roses nearby.



But when I put them together….so sweet.


Celebrating Hubber’s new job (again) where the frozen margarita machine was invented. Sooo good, but soooo high in sugar.  Tequila and sugar= massive headache that same night.


Did you hear about all of the Tornadoes in Texas? They would NOT leave.  The big chunks of red would not budge.  Scaaaaarrry!  My daughter was on the golf course for her District Championship (which they won) swinging her clubs high in the electric air. As a mama, I was a little on edge that day.


Last but certainly not least….BUNNY BAIT!!

Pinterest got me again, and my girlfriend…the one that gave me the flea market treasures, made it first and swore it was awesome so we tried it and Tracy was right, so it’s official, Pinterest makes you fat.


Here’s how to make a HUGE batch….

4 bags of Tender White microwave popcorn

2 bags of Easter M&Ms

24 oz of white chocolate

about 3 cups broken pretzel pieces


Mini marshmallows (optional)

Break the recipe down into batches according to your largest bowl. I had to break it down into 4 batches

Add to your bowl: one bag of popped corn, 1/4 of the M&M’s, 1/4 of the pretzel pieces and then drizzle on 1/4 of the white chocolate that you melted in the microwave on medium and stirred every 30 seconds.  Fold and fold using a spatula to avoid breaking the popcorn up . Scrape the inside of the bowl as you go. Lay the batch out onto wax or parchment paper, sprinkle on 1/4 of your sprinkles and let cool and harden. Add some marshmallows.

DSCN2741 DSCN2742




This recipe made 18 of these gift bags!


This Easter is going to be sweeeet!  Get it? Winking smile

Have a Lovely Easter!

see you soon



Filed under Field Trip!, Food, out in the yard, Pinterest

Vegetarian Chili from Texas!

So my Mom is a great cook and happens to have an awesome recipe for chili.  She was raised in the panhandle of Texas

so she has a little credibility when it comes to how chili should taste….pay no attention to the fact that they put Cadillacs in the ground where she comes from, they know how to make good chili.

At Chili cook-offs, there still seems to be quite a debate between the beaners and the no-beaners, but here’s my theory on authenticity….you’d think that cowboys out on the range would carry dried beans in their chuck wagons and when they got really hungry, who’s to say they didn’t throw in a bit o’ beef….cause ya know…they were surrounded by cattle as far as the eye could see….who’s going to miss just one….hide it in the beans, no one will know! BAM-  Chili is borned y’all!

But here’s the catch- I don’t eat cows, BUT I LOVE MOM’S CHILI! So this is my version of her very authentic Lone Star State Chili.

You’ll need:

2 T. veg. oil

1 small yellow onion, chopped

6 cloves of garlic, minced

2 15 oz. cans of chili beans, undrained  

2 boxes of Smart Ground

1 can of diced tomatoes, semi drained

4 Tablespoons Mexene Chili Powder mixed into 14 oz. of water (use a bean can)

Fritos (small ones, NOT the Scoops)

Optional: Make a batch of Jiffy Cornbread (with pickled jalapenos on top) instead of using the Fritos. But make no mistake, corn bread gets crumbled on the top, it doesn’t go in the bottom of the bowl, unless you serve it with butter of course, then just eat it like you would a biscuit.

Also optional: Add a can of drained corn, hominy, or black beans to the chili for volume and overall yumminess. Garnish with shredded sharp cheddar, chopped white or yellow onion, or avocado slices.


The Bush’s Chili Beans say “Mild” and the Organic Chili Beans say “Hot”…..

the spice level is IDENTICAL- which is almost nuthin’ ….go figure.

But Ranch Beans (which I used to CRAVE and Mom puts in her chili) and a few other brands have beef fat, so just read the label if you’re concerned.

In a large skillet, soften the onion and garlic in a little oil, then add the next 4 items. Bring it all to a boil and then cover and simmer at least 30 minutes or until the juices reduce to your liking.DSCN2101

Serve on top of a big handful of Fritos!


If you’re camping or out on the range, get a medium bag of Fritos and cut the SIDE open, spoon the chili in and eat right from the bag,  No dishes!

photo from        



Filed under Food

Beerless Barley…huh?

When you can’t drink your barley, bake it!  Found this one on the internet years ago and have adjusted a few things, and it is just SO SO SO GOOD! I’m serious.  The toasted barley absorbs the broth and the onions and pine nuts make it nutty, earthy, and sweet all at the same time, like roasted cashews I guess.


You’ve got to give this one a go for sure.  Pick a cold day to try it and add a green salad (and maybe salmon or smoked ham if want a third item). 


you’ll need:

  • 1/4 c. butter
  • 1 medium onion, chopped
  • 2 cups barley
  • 1 cup pine nuts
  • 1 bunch green onions, chopped
  • 1-2 cups mushrooms, sliced
  • 1 cup chopped parsley
  • salt and pepper
  • 42 oz. vegetable broth

Heat the oven to 350. In a large skillet sauté the onions in the butter, then add the barley and pine nuts, cook and stir until barley is golden brown.  Add the rest of the vegetables and stir. Add salt and pepper.


Transfer the mixture to a glass 9×13 and spread out evenly. Gently pour in the broth. 


Bake for an hour and then check it.  Every time I make this, the time varies from an hour to an hour and fifteen minutes.  The top may look brown, but you’re checking to see if the liquid has been absorbed, so use a spoon and check the center.



Filed under Food