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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Sky On Fire in Columbus, Ohio

A Photo Essay












June 20. 2016 9:00 p.m.
The End
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Gardening Vs Cooking

Just a recipe today.

I am suffering from writer’s block. That and I have been spending lots of time in the garden and don’t have time to do much cooking let alone write.

Below are a few pictures of my garden this year.






Featured Recipe    Chicken with Wine and Herbs



This is a quick and easy dinner and super tasty, too. A perfect dinner after  a busy, tiring day of gardening.

However, the best part of this recipe is the low cost.

This is what you need for 4 people:

3 or 4 skinless chicken breasts

Spray oil

1 large shallot

1 cup dry white wine

¼ cup chicken broth

About 6 sprigs of fresh thyme

1 tablespoon unsalted butter cold

Salt and pepper to taste

Optional – chives*

  • I forgot to use them this time.

If some of the chicken breasts are thicker than others pound the chicken breasts to a thickness of about 1 inch thick. Today mine were OK.

Salt and pepper both sides of the chicken.


Finely mince the shallot. Remove the thyme from the sprigs.



Measure out the wine and broth, and cut the butter into small pieces and keep cold in the fridge.


Here is what you do:

Lightly spray a large skillet with the spray oil. Over medium, heat the skillet until it is very hot.

Add the chicken to the pan. Let the chicken cook undisturbed until golden, about 2 minutes.



Turn the chicken and cook another 1 to 2 minutes more, or until the chicken is cooked through.

Transfer chicken to a plate and keep warm in the oven,


If necessary add more oil and add the shallots to same skillet. Sauté about 1 minute.


Add the wine and stir to release brown bits from bottom of the pan and until the wine is reduced by half. This will only take a minute or two.


Add the chicken broth and simmer 1 minute more.


Stir in thyme. Add any juices on the plate from chicken and remove the pan from the heat.


Now swirl the butter piece by piece into the sauce until it is creamy.


Place the chicken back into the pan and spoon the sauce over chicken.


Serve with your favorite fruit or vegetables.


Bon Appétite


3 chicken breasts                $5.03

Spray oil                           $0.05

1 large shallot                   $0.45

1 cup dry white wine          $2.40

¼ cup chicken broth          $0.20

6 sprigs of fresh thyme      $0.48

1 tbspn unsalted butter      $0.09

Salt and pepper to taste

Total cost = $8.70
Cost per person $2.90

Quote of the Day

Flowers always make people better, happier, and more helpful; they are sunshine, food and medicine for the soul.

Luther Burbank

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