A love for creating recipes, cooking, and sharing tasty food
So years ago the Hubby and I used to frequent a tea house outside of town. An actual old farmhouse with wonderful creaky floors, converted into a tiny place to serve tea. It served the most amazing (and giant) sandwiches,
Read moreAfter a long day and looking towards a weekend, I was hoping to have a glass of sugar free Mai Thai (mix). But it was a cloudy day and just a tad cool of an evening. So both the
Read moreHubby loves jam on his peanut butter and toast. And quite a few of the low carb or sugar free ones come with the artificial sweeteners, that.. well.. how to put this delicately. You might as well pour directly into
Read moreI saw this on my Flipboard app and since I love coffee, I wanted to give it a try. And its surprisingly good! I love cold dewdrip coffee and this was close. Cold dew drip is made by having cold
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While I’m posting drinks, I wanted to post this one as it was dementedly good. Its a little late or a little early, but I wanted to post it before I forgot. Its just so good! I must have drunk
Read moreOkay its not a very original name, and it probably has an official one, but it was something I threw together with what we had for ingredients, combined with my love of the sour and mojito’s. Very refreshing, not overly
Read moreI love mojitos as they are such a summery drink. A perfect cool beverage to sip on when the summer heat is doing its thing. And its one of those drinks that can be made low carb by simply melting
Read moreAnother thing I love… coffee. Over the last half dozen years I have become sort of a coffee addict. And unfortunately, a bit of a coffee snob. Thankfully, there are enough good coffee shops around that know how to make
Read moreI got laid off today. It was mostly not that much of a surprise, but still a pisser. So tonight I’m going to try and relax (made a tasty supper of some marinated fish from the halal butcher that looks
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I love a classic whiskey sour and it’s one of my go-to’s when out for a nice drink (along with old fashioned’s and ceasars.) I can make a classic quite well, the kind without egg. Though I’ve had it with
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