Recipes Uncategorized


This past summer, we vacationed in Michigan with our Cincinnati family – all artists in their own right:  Randy, an architectural engineer who designs museums all over the world, Elaine, owner of a graphics design company and sketches beautifully, Avery, a senior this year (OK – I need a moment to catch my breath because how did that happen – wasn’t she just 5???) an extremely talented writer and poet who has won a host of awards and 14-year-old Lydia (another ‘OMG – how did that happen?!’ moment), an incredible talent in paint, sketching, charcoals – you name it, the girl can create it – she too, has won her share of awards.   The ‘Nati’ family loves to cook and eat which makes them super good company and me a very happy camper!  And did I mention that they all know a thing or two about cameras?  They took some really lovely pictures of the food we enjoyed.

dinner eggs lunch Recipes


All those who have avoided making a souffle because you thought it was too difficult, raise your hand . . .

(raises hand)

I can’t tell you how many years, times I wanted to make a souffle and talked myself out of it because it involved whipping huge bowls of egg whites, securing some sort of  paper cone around a souffle dish and then offering up prayers and your first born to the souffle gods in order to guarantee success.  But this past week, I threw caution to the wind (and since my first born is now fully grown), grabbed Judith Jones’ recipe and gave it a whirl – and whadaya know – success the first time (and the crowd goes wild)!