This tangy cold salad is great to make at the beginning of the week in summer, so all you have to do is grill off some meat, fish, or chicken to have a delicious dinner without working up a sweat in the kitchen.
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Grilling the corn brings out more even more sweetness in its natural sweetness. Any leftover corn can be removed from the cob to add to soups or salad.
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Asparagus is readily available year round these days, but April is considered it’s peak season – which runs from spring to midsummer. Not only will it be in flavorful abundance, but you should see it’s price tag drop considerably, which is another great reason to… Keep Reading »

Guest Post by Penelope Worley, Recipe by Jewels
I have been thinking that Julie Anne is really onto something when she says,“if you can read, you can cook.” Good cooks and creative ideas can sometimes come from the most random, common or unthought of places.

No better… Keep Reading »

Some people tend to be more susceptible to hypnotism than others. I happen to be one who actually enjoys that restful state somewhere between consciousness and sleep that hypnotherapists induce to make suggestions to the subconscious, so I’m a prime candidate. It worked successfully for… Keep Reading »

My friend Lara and I on the beach in Portugal, 1993

There is not a more perfect pleasure in the world than a cold, creamy ice cream cone after a sweltering day of sun bathing, swimming, and jet skiing. It just wouldn’t be summer without it!… Keep Reading »