Ham and Cheese PinWheels and the Weekly Menu

These fun and easy Pinwheels or Rollups are easy and delicious.  I served them up as an appetizer, but they are also perfect for packing to take on a picnic or in your lunchbox.

Camping Life-Trip #4- Port Huron, Michigan

Our last RV Adventure to Jellystone Park in Frankenmuth, Michigan, was supposed to include the Angel Face and Little Miss M.  Unfortunately, Little Miss M, was under the weather and couldn't go with us.  

So I decided to make one last RV trip before we leave for Italy.  We packed up and headed to the KOA in Port Huron, Michigan.  Come join us on our Adventure......

Yogurt Bowls with Strawberry Swirl

I made a Strawberry Puree with some strawberries that were no longer beautiful but still perfectly ripe and delicious.  This puree works well in smoothies or stirred into yogurt for a quick breakfast treat.

A perfect way to start your day.......

Sourdough Banana Bread

This tender, delicious treat begins with sourdough discard.  I made mini loaves. Perfect for breakfast on the go, to pack into a lunchbox as an afternoon treat, or to enjoy for dessert after dinner.

Pie Iron Philly Cheesesteak Sandwiches and a Book Review #SundayFunday

These delicious sandwiches are filled with thinly sliced steak, colorful bell peppers, tender onions, and Provolone cheese nestled between artisan bread slices and cooked in a pie iron over a campfire.

The Sunday Funday Gang are serving up Sandwiches today......

Butter Roasted Tomato Sauce, The Weekly Menu and a Book Review

This pasta sauce is ready in less than an hour, but it tastes as though it has simmered all day long.  This sauce can be prepared and kept in the refrigerator for up to 4 days.  Simply rewarm it and toss in a little of the pasta cooking water to loosen it for coating the pasta.

I was inspired to make this pasta dish after reading Under the Knife by Tess Gerritsen....

Grilled Fennel Salad and A Book Review #LitHappens

Slices of fresh fennel bulb grilled to tender, sweet perfection, tossed in a lemon vinaigrette, and topped with the fennel fronds.  A gorgeous and delicious salad.

I was inspired to make this salad after reading the memoir Fireproof by Chef Curtis Duffy......