I’ve been working to finish the first in a five part novella series entitled “Moonflowers”.  There are times when writing is my salvation.  It gives me time to be alone, to create and to literally escape the world around me.  This story came from years of hearing about family who lived in the frontier of New Mexico after the civil war.

As a child we spent many summers in the Sangre de Cristo mountains outside of Taos, New Mexico and the Santa Fe area.  My mother’s family is from this area, it is where my parents honeymooned years ago and a place that holds very special memories for me.  The “Moonflower” series is definitely a work of fiction that spans decades of history from post Civil War to the present time.

This is the saga of five generations of women.  What they did out of loneliness and sometimes out of desperation will captivate readers who enjoy women’s literature, history and a bit of the supernatural.  This is a story that will have you waiting for the next four books to be published so that you can find out what happens in the end, if there ever is an end.

“Moonflowers”…..the saga will debut as an e-book in about ten days.  There will be copies for giveaways and other news as the launch begins!  I am a bit nervous, very excited and so blessed to have had the loving support of so many friends as family as this project has unfolded!

Melissa | Out&About | 05 10th, 2016 | 3 Comments »

Happy Mother’s Day!  Whether you have little ones, grown sons and daughters or children of the fur variety it’s a day to celebrate love!  I found this lovely piece by Bernward Koch, “Back To Myself” to share with you today!  I wish you all a wonderful day!

Melissa | Simple Sundays | 05 8th, 2016 | 1 Comment »

Since I’ve been in and out of the hospital with Mr. T since last week I’m reposting one of my most favorite menus for all of you to enjoy.  We have weeks full tests and procedures but I’m doing my best to keep things going on-line.  All the best to all of you!

We’re going a bit lighter this week.  These are some of my most favorite recipes.  Easy, healthy and so delicious!  Here’s the menu for four:

Champagne Cocktails

Lemony Zucchini Bruschetta

Roasted Tomato and Fresh Herb Pasta

Pan Roasted Grouper

Fresh Berry Napoleons

Sauvignon Blanc

Champagne Cocktails

For each flute, soak a sugar cube in Angostura Bitters, top with icy cold champagne and a twist of fresh lemon.

Lemony Zucchini Bruschetta

1 whole wheat baguette

1 small log goat cheese

1 organic lemon

2 tablespoons fresh chives, finely chopped

1 tablespoon fresh basil, finely chopped

1 organic zucchini

Shaved parmigiano reggiano

Slice the baguette on the diagonal, 1/4 inch thick.  Place in a single layer on a sheet pan and toast at 325 degrees until crisp, about 15-20 minutes.  Let the goat cheese soften at room at room temperature.  With a lemon zester or the fine edge of a grater, remove the zest from the lemon (the peel), mix with the softened goat cheese, adding 1 tablespoon of juice from the lemon and the fresh herbs.  Wash the zucchini and with a mandoline or very sharp vegetable peeler, cut thin strips lengthwise.

To assemble:  Spread each slice of bread with a thin coating of the cheese mixture.  place a strip of zucchini on top and curl, like ribbon candy (see picture).  Squeeze any leftover lemon juice over the top.   Top with a small bit of shaved parmigiano reggiano cheese and serve.

Roasted Tomato and Fresh Herb Pasta

1 pound angel hair pasta (I use the gluten free variety made from Quinoa)

2 pounds organic plum tomatoes roasted (see instructions below)

Extra virgin olive oil

1 cup each of fresh basil, flat leaf parsley and scallions, finely chopped

1/2 cup toasted pine nuts

sea salt and pepper to taste

1 cup shredded asiago cheese

Bring a large pot of water to a boil.  The pasta takes very little time to cook so I usually leave this step to last, so after the water boils turn it down and let it simmer so it’s ready.  Chop the roasted tomatoes and place in a large saute pan with 1 tablespoon good olive oil.  As the tomatoes begin to sizzle, add the fresh herbs and cook for about five minutes.  You want the herbs to be slightly crunchy.  Bring the water back to a boil, cook your pasta, drain it well and add it to the saute pan.  Add the toasted pine nuts and season with salt and pepper.  Transfer the pasta mixture to a large platter and sprinkle with asiago cheese.  Garnish with large basil leaves.

Roasted Tomatoes:

Preheat your oven to 300 degrees.  place halved plum tomatoes on the pan and drizzle with good olive oil, then sprinkle with sea salt.  Place in the warm oven for 3-5 hours.  You want the tomatoes to be slightly browned.  You can keep these stored in a container in your refrigerator for up to one week for use in all sorts of dishes that call for tomatoes.  Roasting the tomatoes in this way really enhances their flavor and gives them a sort of “candied” taste.

Pan Roasted Grouper

1 1/2 pounds fresh grouper cut into 6 ounce serving pieces

2 tablespoons good quality olive oil

juice of one lemon

1/4 cup dry white wine

1 tablespoon butter

sea salt and pepper to taste

Heat a large, heavy saute pan over medium-high heat.  Add the olive.  Lightly salt and pepper the grouper pieces, carefully adding them to the hot pan.  Cook for three minutes on each side, remove to a warm plate and set aside.  Add the lemon juice and wine to the pan, swirl in the butter and adjust the seasoning with sea salt and pepper as you desire.  Return the grouper to the pan to coat with the sauce.  You may add capers and lemon wedges if you wish.

Fresh Berry Napoleons

Do not be afraid of filo dough.  It is in your grocer’s freezer and it is a wonderful thing to keep in yours.  I have done both dessert and main course Napoleons and they are always delicious.  Take a deep breath and have fun with it!

1 package filo dough, thawed

1 cup sugar

1 stick butter, melted

1 carton each fresh strawberries, blueberries, blackberries and raspberries.

1 jar good quality raspberry jam

1/4 cup chambord liqueur

1 small carton whipping cream

1/4 teaspoon good vanilla

Heat the oven according to the instructions on the filo dough package.  On a sheet pan, carefully place one sheet of dough, brush with melted butter and sprinkle with sugar.  Repeat this until you have eight layers of dough.  With a pizza cutter, cut the dough into 3″x4″ rectangles.  Bake until golden brown.  You’ll probably need to do two pans of this for four people.

Rinse the berries and toss together in a bowl.  In a small pan melt the jam, adding the chambord at the end, if the mixture is a bit thin you can add 1 teaspoon or so of cornstarch that has been dissolved in 1 tablespoon water, stir well over a low flame until slightly thickened.  Chill a medium sized metal bowl and use this to whip the cream until stiff peaks form.  Add just a bit of vanilla to give the cream extra flavor.

To assemble:  On each dessert plate place one square of pastry.  Spoon the jam mixture on the pastry and top with a heaping spoon full of berries.  Repeat this two more times, ending with berries on top.  Spoon a generous amount of whipped cream on each Napolean ad serve.  A nice cup of espresso is the perfect accompaniment to this yummy dessert!

Melissa | food & entertaining | 05 5th, 2016 | 3 Comments »

I love today’s word!  Impavid…fearless, undaunted.  Years ago I read a book by Don Miguel Ruiz, “Beyond Fear”, it changed my life.  I continue to study, to read and explore the things we feel and cannot see.  In Don Miguel’s book he talks about the fact that we are born without fear.  Fear is something that we learn.  Some of it is intuitive and some of it is learned from our parents, peers and others.  We are imprinted with all sorts of thoughts and feelings about fear but when you realize that the fear is only in your mind it puts things in a new perspective.  I like the concept that fear is nothing more than False Evidence Appearing Real.  The things I have feared the most never happened…think about it in your own life.  How many things that you dreaded and feared really turned out to be so.  I am making a concerted effort to be conscious of when these thoughts and feeling begin and, instead of reacting to them as I once would, looking at them, loving myself no matter what and realizing they are nothing more than a thought that I can change.  It is freeing!  So let’s work to be Impavid.  Some fear is healthy and necessary but so much of it is not.  Life is so much more fun when we work to be in a state of mindful joy and thankfulness!

Melissa | Wednesday Word | 05 4th, 2016 | No Comments »

Redfish on the Halfshell with Creole Shrimp Sauce

I have been invited to speak before a group of fellow North Shore residents on May 17th.  The subject is the History of Food in Louisiana.  I’m researching and finding so many interesting things that I did not know or may have forgotten.  I was raised on the Gulf Coast of Texas which is almost like being in Louisiana.  We shared many of the same dishes and culture with our neighbors one state over.

Pickled Shrimp

I’m finding so many things about the difference between “Creole” cuisine and the traditional “Cajun” dishes we all know and love.  If a recipe includes tomato it is “Creole”, if not it is Cajun and the Holy Trinity….onion, celery and green pepper instead of the carrot you’ll find in a traditional French Mirapoix is always on hand with plenty of garlic as well.

Cajun Gumbo

Louisiana has one of the most diverse culinary offerings of any state in the U.S.  I sometimes feel like I have landed in foodie heaven!  Follow along with me over the next few weeks as I share my journey with all of you.  There will be history, recipes and much, much more!

Melissa | food & entertaining | 05 3rd, 2016 | 1 Comment »

Okay….indulge me!  I am a fan of anything to do with Camelot…King Arthur…Guinevere and Avalon.  So, since it is May 1st, I am sharing one of my favorite songs from the wonderful musical “Camelot”.  Enjoy Vanessa Redgrave celebrating the coming of the month of May with her court!  It is a lusty song, beautifully filmed and orchestrated.  We’re celebrating my dad’s 88th birthday tomorrow and having a feast today.  Mr. T has more surgery tomorrow so we’re praying for success and recovery.  Join me in savoring this first day of the last month of Spring!

Melissa | Simple Sundays | 05 1st, 2016 | 1 Comment »

The weather is warming up and I’m turning to more vegetable based meals.  Salads are the perfect meal for my family!  I have to watch which cooked vegetables I serve due to a couple of picky eaters, but they’ll eat any vegetable raw.  So I take full advantage of local produce that is officially coming our way and plan yummy salads that provide protein and a deliciously light meal  I’m sharing three of my favorites with you today.  Serve them with grilled meat or on their own…it’s your choice!

Mexican Mixed Salad

Panzanella Salad

Arugula with Zucchini with Fresh Lemon Vinaigrette

Mexican Mixed Salad

My friend, Holly McClure, has cooking origins that go back to her Native American heritage and her travels all over the world.  We recently joined her for dinner and she served the most delicious salad.  She shared the ingredients she used that evening.  This is a salad that is flexible.  You can add black beans, or any bean for more fiber, the nuts can be varied or you might want to add pumpkin or sunflower seeds.  Let your pantry be your guide!  The interesting thing about this salad is that part of the vegetables are lightly sauteed in coconut oil, a very healthy addition to our diet.  That same oil becomes the base for the dressing…it’s really yummy!

1 tablespoon coconut oil

1 yellow onion finely diced

2 stalks celery finely diced

1 red pepper, peeled, seeded and diced

2 cloves garlic, peeled and minced

1 cup fresh or frozen corn off the cob (When corn is in I buy the organic variety otherwise I use the same, but frozen)

1 can white hominy, drained and rinsed

1/2 cup pecan pieces or nut of choice

1 head butter lettuce

2 cups thinly sliced fresh cabbage, red or green

2 cups organic baby spinach

1 cup grape tomatoes, cut in half

1 avocado, cut in chunks

Juice of 2 limes or lemons

1/4 teaspoon ground cumin

1/4 teaspoon turmeric

Pink Himalayan salt and cracked black pepper

Heat the oil until just warm and add the onion, celery and peppers.  Lightly saute until the onion is just transparent.  Add the garlic, corn, hominy, beans (if desired) and nuts.  Heat through until then corn is just tender.  In a large bowl tear the salad greens and toss with tomato and avocado.  Pour the contents of your saute pan over the salad and toss with the lime juice and seasoning.  Serve with warm tortillas or flat bread.

Panzanella Salad

Nothing says warm weather more than fresh, vine ripened tomatoes and basil.  There always seems to be part of a baguette from dinner the evening before in my kitchen.  This salad is the perfect solution for a dinner everyone loves, serve with your favorite grilled meat of leave it as a healthy plant based meal!

2 tablespoons extra virgin olive oil

1/2 baguette, day old (1/2 of the longer baguettes serves about four, if you have more to feed use the entire baguette), cut into 1 inch cube

1 teaspoon Pink Himalayan salt

2 ripe tomatoes, seeded and cut into chunks

1 small red onion, peeled and thinly sliced

1 large seedless cucumber, peeled, halved and sliced

1 cup fresh basil leaves, hand torn

1 cup pitted black olives, I like to use Kalamata’s because of the salty factor they add to the mix

1/2 cup crumbled feta or goat cheese

Heat the olive oil in a large skillet over medium heat.  Add the bread cubes, sprinkle with salt and allow to cook, tossing the often, until they are golden brown all over.  Toss the cubes in a large bowl with the remaining ingredients and top with the following vinaigrette.

Vinaigrette:

1 clove garlic, peeled and finely minced

1/4 teaspoon dry mustard

3 tablespoons red wine vinegar

1/2 cup extra virgin olive oil

Pink Himalayan salt and coarsely ground black pepper to taste

Whisk all ingredients together and toss with bread mixture.  Enjoy!

Arugula with Zucchini with Fresh Lemon Vinaigrette

This is one of my most favorite summer salads.  I’ve been preparing it for years and it’s always a hit.  I like to make zucchini ribbons by using a potato peeler to cut long, thin strips for this dish, but you can always cut it in slices or chunks.

1 box of organic, baby arugula

1 large zucchini, washed and cut in strips, slices or chunks

1/2 cup extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

2 cloves garlic, peeled and minced

Sea salt and cracked black pepper to taste

shaved Parmesano Regianno for garnish

Wash the arugula and gently pat it dry with paper toweling, chill until ready to assemble the salad.  Prepare the zucchini to your liking and chill.  Whisk the olive oil and lemon juice with the garlic and seasoning.  Place the arugula and zucchini in a large bowl and toss with the dressing.  Garnish with the cheese and serve with crusty bread.  This is also good topped with grilled shrimp.

Melissa | food & entertaining | 04 28th, 2016 | 2 Comments »

This is a powerful word.  I chose it today in reference to how we do or do not nurture ourselves.  My personal journey has led me on a path of realizing how I have abandoned myself and my needs for everyone else in my life.  My parents, my husband…..caring for everyone BUT me.  I have landed on my feet, eyes wide open, realizing I have to nurture myself, to find self love without feeling selfish.  It isn’t selfish to care for ourselves.  In fact it is essential to our well being.  Take some time today to quietly go within and listen to your self talk.  Love who you are and find ways of expressing that.  Do something to nurture yourself and feel free to let me know what you experience!

Melissa | Out&About, Wednesday Word | 04 27th, 2016 | 1 Comment »

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Melissa | Out&About | 04 26th, 2016 | No Comments »

“Miracle River” is a beautiful song written by Amy Holland.  The video I am featuring today has Judy Colllins and Michael McDonald singing together.  This is a cut from Judy’s CD “Strangers Again”.  I am sharing the lyrics here as well since I think they have special meaning to those of us who have lost someone special.  I think you will love the song and enjoy the message as well.

Miracle River

They say that when you get there
That’s when the real magic starts
Go through the plains of desire
Past the waterfall of sparks
Ten thousand burning deserts
Will weed the taker from the giver
But it’s less about arriving
Than the journey to miracle river

Some live for the sparkle of the water
That will heal their achin’ souls
Turn back the restless hands of time
And make their broken spirits whole
But sometimes promises of love are sweeter
Than the visions they deliver
So bless the good and the bad
On the journey to miracle river

When you’re finally free
You will see
The diamond’s a child of the mine
Not just a prize you saved
From the jaws of fate
It was in your heart all the time
When you finally reach your destination
Fall down on your knees and thank your maker
For all the crosses and the blessings
On the journey to miracle river

Every heartbeat is a piece in the puzzle
We’re all here to solve
You can face it or just turn away
But either way one day
You’ll see it all
Oh winding in the distance
Like shimmering molten silver
It will wash away the shadows
Of your journey to miracle river

When you’re finally free
You will see
The diamond’s a child of the mine
Not just a prize you saved
From the jaws of fate
It was in your heart all the time
When you finally reach your destination
Fall down on your knees and thank your maker
For all the crosses and the blessings
On your journey to miracle river
For all the loves and the losses
On the journey to miracle river

Melissa | Simple Sundays | 04 24th, 2016 | 1 Comment »