Would You Eat Ice Cream For Breakfast?



I only ask because according to The Telegraph, an English newspaper, eating ice cream for breakfast makes you smarter.

Or so Japanese scientists claim.


“Compared to a group that had not eaten ice cream, Prof Koga’s subjects exhibited faster reaction times and better information-processing capabilities, the Excite News web site reported.

Monitoring of the subjects’ brain activity revealed an increase in high-frequency alpha waves, which are linked to elevated levels of alertness and reduced mental irritation.”




“In 2005, neuroscientists at the Institute of Psychiatry in London scanned the brains of test subjects as they ate vanilla ice cream and saw immediate results.

The study found that eating ice cream activated the same “pleasure spots” of the brain that are lit up by winning money, or listening to a favorite piece of music.

“This is the first time that we’ve been able to show that ice cream makes you happy,” Unilever spokesman Don Darling said at the time.

“Just one spoonful lights up the happy zones of the brain in clinical trials.”


It is a  very short article. And I recommend you read the entire article. A link to the article is below.

Ice Cream for Breakfast

You can imagine that the food police are all over this like a mouse on cheese! They are not happy!

Just an FYI for you all……….

Would I eat ice cream for breakfast? Yes. I eat what I want when I want. Sometimes I will have spaghetti for breakfast if that is what I want. This is especially true if I have left overs in the fridge. I don’t have to have so called “breakfast food in the morning and so called dinner food in the evening. Some times I just crave some thing and I tend to eat it. The only food I am careful about eating is too much sugar as too much sugar may cause strokes.

So…….what say you?


  Featured Recipe 

  Pasta with Cabbage, Peas, & Sweet Italian Sausage



Today’s recipe is both quick and easy and so very delicious. I predict this will soon be one of your fave go to recipes when you want something quick, easy, and delicious too!

This is what you will need for 4 people:

4 – 5 Sweet Italian sausages sliced

1 medium sized cabbage

1 box of frozen peas

5 ounces noodles

3-4 tablespoons butter

Salt and pepper to taste

*Or sausage of your choice

Here is what you do:

Core and cut the cabbage into medium sized pieces.

Cook the pasta according to package directions. Drain.

While the pasta is cooking Slice the sausages and cook over medium heat until done; remove sausage from the pan. Cover with aluminum foil to keep warm.

Add a tablespoon or so of butter to the pan you cooked the sausages in.

Add the cabbage and cook over medium heat stirring occasionally until cooked and beginning to brown around the edges adding more butter if necessary.

Stir the sausage slices into the cabbage and heat until warm.

Add the cooked pasta to the sausage-cabbage mixture and toss with the sausage and pasta until warm.

Add the peas too. NOTE: Do not cook the peas first or they will get mushy. The heat of the noodles will be enough to cook the peas al dente.

Season with salt and pepper to taste.

If too dry, stir in some more butter.

Serve with bread and butter.


Cost For 4

2 – 3 Sweet Italian sausages sliced   $3.00

1 medium sized cabbage sliced    $1.34

1 box of frozen peas      $1.50

5 ounces noodles   $1.29

3-4 tablespoons butter  $0.60

Salt and pepper to taste

Salt and pepper to taste

Total cost = $7.73
Cost per person = $1.93
Quote of the Day

“… everyone knows that ice cream is worth the trouble of being cold. Like all things virtuous, you have to suffer to gain the reward.”

Brandon Sanderson, The Rithmatist


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Roasted Cherry Tomatoes with Eggs


Just a recipe today. But ‘WOW’ what a pretty, fantastic, and super delicious recipe! I love this little recipe. Hope you like it too!
Best of all it is a quick and easy meal for those evenings when time is short!



Today’s recipe is as delicious as it is quick and easy.

This recipe is also very budget friendly too; coming in at under $5.00 for 2 people.

I have eaten this dish for breakfast, for dinner, and ate the left-overs for lunch. This recipe can be the main entrée or a side dish.

This is just one delicious, quick & easy, and very versatile dish! What else can we ask for?

I first saw this recipe last summer. There must be a dozen or using these or similar ingredients. Some recipes used tomato sauce some used regular tomatoes. There were plain recipes and fancy ones. There were some with a few ingredients and some with many, many ingredients.

You know me though. I am lazy and I prefer recipes with just a few ingredients. So I pared it down to just six ingredients not counting salt and pepper.

This is a luscious meal. It is also quick and easy and oh so very, very sweet. With some crusty bread and butter this is a very filling dish.

The recipe below can be doubled and tripled to serve more people.

I hope you like it as much as I do.

This is what you will need for about 2 people:

2 – 3 cups sweet cherry tomatoes halved

NOTE: I used both red and yellow tomatoes. You can use just read or yellow.

¼ cup grated Parmesan

2 tablespoons olive oil

2 tablespoons fresh basil leaves

1 garlic clove pressed – Optional

3-4 eggs, at room temperature

Salt and pepper to taste

This Is What You Do

Preheat oven to 400 degrees Fahrenheit.

Arrange the halved tomatoes in a baking dish.

Heat the tomatoes for 12 minutes.

Sprinkle the Parmesan over the tomatoes and drizzle on the olive oil. Scatter the basil over the tomatoes and season with the salt and pepper.

If using, stir the garlic into the mixture.

Crack the eggs over the tomatoes.

Return the dish to the oven and bake for 10-15 minutes or until the egg whites have set and the yolks are still soft.

Sprinkle with more with salt and pepper if needed. Sprinkle the remaining basil too.

If the cheese has melted you may want to sprinkle more cheese on top too. Or, put out a dish with cheese for folk to sprinkle as much cheese as they wish.

Serve with some crusty bread and butter.

Bon Appétite


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I’m Back


It has been a long time, I know.

The year of 2016 has been a different kind of year for me. I started the year off with a stroke. I was lucky. It was small and mild. I am doing very well.

Even so, I was tiring of blogging even before the stroke.

Number one I was running out of recipes. Two I was also running out of topics to write about every week too.

Number three and most important to me, I was running out of time too. It takes 15-20 hours or more to cook a recipe, take pictures of each step of the recipe, insert the pictures into the blog, type out the recipe with directions, and to write a post on some topic or another.

And since I have a part time job now, it is difficult to find 15-20 hours to blog.

So for the above reasons I just stopped.

However, recently I have had the urge to do some blogging again. So I am back.

I will probably only post about once a month. I will probably just share a recipe with just one or two pictures. Doing the cost of the recipe section is also time consuming. So more often than not I will not do a ‘cost per person’ either.

With these changes I am hoping that in the New Year I will have more time to blog and share more recipes with you.

So let’s get started. Today I have a delectable recipe for you ~ Cranberry Mousse. I made it Christmassy by putting the mousse in Christmas wine glasses.

This is an Ocean Spray recipe.

Featured Recipe                    Cranberry Mousse



1 cup cranberry juice1 – 3 ounce package raspberry gelatin

1 – 16 ounce canned cranberry sauce

2 cups Cool Whip

Heat the cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in the raspberry gelatin until dissolved. Set aside.

Beat the cranberry sauce on high with an electric mixture for one minute.

Stir the cranberry sauce mixture into gelatin mixture.

Chill until it begins to thicken, but not set. Then gently mix in the whipped topping using a rubber scraper.

Spoon into serving dishes and chill until firm.

Serve in festive cups.

Makes 8 servings.

NOTE ~ You can also switch the flavor of the juice and the jello. For instance, you can use cran-raspberry flavor juice and jello.

Bon Appétite!!!!
Merry Christmas and Happy New Year
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