Lifestyle

This month celebrates my son's 21st birthday (how??) so I asked him to pick the recipe this month. This is what he had to offer, as we head into spring, and it feels like a pretty solid choice! Let me know if you try it!   BAKLAVA CRINKLE "CAKE" INGREDIENTS 1 package filo dough 2 sticks butter, melted 1 cup simple syrup Pistachio and walnut pieces for garnish For the filling: 1 cup walnut pieces, crushed 3/4 cup pistachio pieces, crushed 2 tbsp sugar 1 tsp  ground cinnamon For the custard: 1 cup milk 2 eggs 1 cup sugar 1 tablespoon vanilla extract 1 teaspoon almond extract (recommended, but optional) For the syrup: 2 cups sugar 1 cup water 1 tsp lemon juice 1 tsp orange flower water INSTRUCTIONS Start by preparing the simple syrup.  In a pot add 3/4 cup sugar and 3/4 cup water. Stir together, then place on the stove on high heat.  Bring to a boil then lower heat to medium.  Add lemon juice & orange flower water.   Simmer for 10 minutes.  Remove from heat & allow to cool completely. Preheat the oven to 350. On a flat surface, place 2 sheets of filo dough then spread a row of the filling along one side of the dough leaving about 1" edge.  Fold the edge over the filling then start to roll.  Continue rolling this "sausage" until you get halfway finished, then start to crinkle the remaining filo into itself. Place in a baking dish then repeat the process until you've used all the ingredients. You're basically just smushing these crinkle "sausages" together as you go. Bake at 350 for 10 minutes. Remove from oven and drizzle with melted butter. Bake at 350 degrees for 10 minutes or until golden brown. Mix together custard and pour over (carefully!) Bake at 350 for 30-40 minutes. Remove from oven. Drizzle 1 cup of the simple syrup over the entire dessert. Garnish with crushed pistachios and walnuts, and dust with cinnamon if you like.  Allow to come to room temperature before serving. Cut and enjoy!

March is my late father's birthday month, and while he would eat cake, his favorite was always cobbler, and peach cobbler, more specifically. While March is just on the cusp of the start of peach season, this recipe is great with canned or frozen peaches as well, and incredibly easy as well. So, whatever you're celebrating, there's no excuse for not making this one! Old School Southern Peach Cobbler Ingredients 1 cup self-rising flour, 3/4 cup granulated sugar, (plus 2 additional tablespoons for topping) 1/2 cup butter, divided (and melted separately) 1 cup milk 1 (29 ounce) can sliced peaches in heavy syrup, undrained ~or~ 3 cups sliced fresh peaches 1 tsp lemon juice {Mix these together and set for 30 minutes} 1/2 cup sugar 1/4 tsp cinnamon (optional) Directions Preheat oven to 350. Mix self-rising flour, sugar, and milk together in a bowl until well combined with no lumps. Pour melted butter into a 9x9 baking dish (or a 9- or 10-inch cast iron skillet). Pour flour-milk mixture over top. Carefully pour peaches and syrup into the pan. Use a spatula to spread peaches evenly around the pan. Bake in the preheated oven until the crust turns golden brown, 30 to 45 minutes. Cool for 10 minutes or so before serving. Always better than vanilla ice cream (isn't everything?)      

Two Ingredient Chocolate Mousse Ingredients 1 1/2 cups cold heavy cream, divided 1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces) Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle Directions Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer 1/2 cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse. Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate, chopped hazelnuts or toffee, or anything your heart desires!

Richmond, Virginia always offers a variety of engaging events, and late January 2023, perfect for those looking to explore the cultural and entertainment offerings of the city. Here's a snapshot of four events that I'm adding to my calendar: BLUES PARTY! at Orbital Music Park (January 22, 2024): For music enthusiasts, the BLUES PARTY! hosted by Orbital Music Park is a must-attend. Taking place at Révéler Experiences, this event celebrates blues classics with live performances. It's an interactive experience where musicians of all levels are welcome to join, and audience participation is encouraged. The event runs from 7:30 PM to 10:30 PM, offering an evening of great music and community spirit​​. Vegan Food Week 2024 (January 23 to January 28, 2024): Foodies will love the Vegan Food Week, a week-long celebration of vegan cuisine in Richmond. This event sees local participating businesses showcasing their vegan specials. Highlights include free sweet treats from Ruby Scoops Ice Cream & Sweets for visitors who explore five or more locations, and a special Carrot Ginger Kombucha by Ninja Kombucha. It's a great opportunity to explore the city's vegan culinary scene​​. LINE DANCE TUESDAYS at River City Roll (January 23, 2024): Put on your dancing shoes for LINE DANCE TUESDAYS at River City Roll. Hosted by Carlos “The Line Dance Prince”, this event offers a fantastic Line Dance class from 6:30 PM to 9:30 PM. It's a fun way to stay active and meet new people, and you can also enjoy Happy Hour starting at 5pm before the class begins​​. Trivia Night at Bingo (January 23, 2024): For a night of fun and brain teasers, Trivia Night at Bingo is the place to be. Held every Tuesday and Thursday from 7 PM to 9 PM, this event is hosted by Trivia Ball of Fire Entertainment. It's a great way to test your knowledge, enjoy some friendly competition, and possibly win some prizes​​. These events are just a glimpse of what the Richmond area has to offer this January.  From music and food to dancing and trivia, there's something for everyone to enjoy in this vibrant city. If you're looking for more info on Richmond, or you're thinking of making a move, send me a message, or follow me on social!

Yep, I'm the psycho that brings salad to Thanksgiving. If your holiday is anything like ours, there's not a lot of fresh and light on the table. A salad definitely fits the bill, and if you're going to serve a salad on Thanksgiving, it better be a wow. This one solves all of those problems! Ingredients 2 cups baby spinach 4 cups spring mix 1 large apple, cored and thinly sliced 1 small red onion, thinly sliced 4 ounces crumbled gorgonzola (feta or chèvre works well here as well) 1 cup pecan halves, toasted (you can buy these toasted, or toast in oven for 5 minutes or so at 400) 1 cup low or no sugar dried cranberries 1 cup (or 1 medium) sweet potato, cubed For the dressing: 1/2 cup extra virgin olive oil 2 tablespoons maple syrup or honey (not pancake syrup) 1 tablespoon dijon mustard 1/3 cup apple cider vinegar Salt and pepper, to taste Instructions Preheat oven to 400. Toss sweet potato with 1 tbs olive oil, and spread on a baking sheet. Roast until just soft and slightly browned. About 20-25 minutes. Whisk the dressing ingredients together. Drizzle over the salad and serve, with any extra dressing offered on the side. Layer all the salad ingredients, minus the dressing , in a large bowl, just before serving. Options to adjust: If you're short on time, skip the sweet potatoes, but they really do make it delicious! Sub blue cheese with goat or feta if you prefer. Pretoasted nuts (from Trader Joes or any store) work great, and I love it with the slightly spiced ones too! No pecans? Pumpkin seeds are also delicious here.  *No brown apple hack* If you want to keep your apples from turning brown in your salad (or anywhere) here are a couple of ways to prevent that. Soak your sliced apples in 2 cups of water with 1/4 tsp salt for 1-3 minutes, then rinse. (Don't leave them for longer, because salty apples are probably not going to be a hit.) Alternatively, you can use 2 tbs honey dissolved in 1 cup of water for the same effect.

Just in time for cozy season!! Last month, when I was trying to come up with a recipe for September, I wanted cozy, easy, comforting foods that would work well for busy days and back to school. While I think Baked Ziti fit that bill, I completely forgot about the OG easy to fix, one pot, always a fan favorite, perfect dinner on the run, even when everyone is eating at different times. And that, my friend, is Goulash. Not Hungarian, but the good old, totally Americanized dish that’s a hearty cross between chili and pasta, topped with a sprinkle of cheddar cheese. (It’s what Hamburger Helper only dreams it was, and was one of my all time favorites when I was a kid, and probably still, when I'm cold, not feeling great, or I just crave comfort.)  American Goulash 1 lb. lean ground beef or turkey 1 cup finely diced yellow onion 1 cup finely diced green bell pepper (about 1 pepper)- I don't like green, so I use yellow or red. You do you! ½ teaspoon kosher salt ½ teaspoon coarse black pepper 3 cloves garlic, minced 1 tablespoon paprika 1 (14.5 oz) can of diced tomatoes, undrained (I love the petite diced) 1 (15 oz) can tomato sauce (no salt added) 2 cups low socium beef broth (more if needed) 1 tablespoon Worcestershire sauce 1 1/2 teaspoon Italian seasoning 1 bay leaf 8 oz uncooked elbow macaroni (2 cups) Optional, but recommended- shredded cheddar cheese for topping In a Dutch oven or large skillet, over medium high heat, brown ground beef, onion, and green pepper, seasoning with salt and pepper. Break ground beef into smaller chunks as it browns. Cook until meat is no longer pink and vegetables are softened, about 10 minutes. Add garlic and paprika, cooking and stirring, for one minute or until fragrant. Add tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and bay leaf; stir to combine. Bring to a simmer over medium high heat. Stir in uncooked macaroni. Reduce heat to low; cover and simmer 8 to 10 minutes or until pasta is just tender, stirring occasionally. Add more broth, as needed. Remove from heat, leave covered for 3 minutes. Goulash will thicken as it cools. Remove bay leaf. Serve with shredded cheddar cheese and chopped parsley, if desired.

Whether you love fall or you're sad to see summer go, there is a decor trend that will work for you this year, without you having to go with traditional fall colors and themes. Pumpkins everywhere is just not everyone's cup of tea. I'll confess- I'm a summer lover, and am sad to see colors fade, days get shorter, and temps grow cooler, but at home, there is something to be said for fall decor- more colors, textures, and warmer tones. Cozy is always a key component of fall, and that's never a bad thing when it comes to home. Remember too, that you don't have to take every component of the trends and go all in. Take a look at some of the trends and see how you can incorporate them in a way that feels comfortable to you. If your home is on the market, or is going to be, thinking less about yourself and more about how it appeals to the masses is definitely the way to go. Either way, I bet you have many pieces that can bring your fall decor to current trends without having to buy much! Without further adieu, here are all the trends that we're seeing in home decor this fall... Warm Neutrals and Earth Tones We're continuing to see more neutrals, and heading into fall, we'll see more and more earth tones as well. Think taupe, ivory, linen colors, but paired with rusts, olives, coppers, and rich browns. (Yes, we can skip orange completely if we want!)       Textures I always think one of the easiest ways to transition into fall and cooler weather is to incorporate more textures. Put away those lighter fabrics, and bring out the chunky knits, weaves, boucles, and flannels, and add in some natural wood pieces to add in a little more warmth and texture.   Natural Wood Adding in some natural wood tones is a logical step when you're trying to warm up a space, and you can accomplish this even if you don't want to replace all your furniture. Add in a Tonal Color Palettes Another trend we're seeing this year is the use of tonal color palettes. That's basically using various tones of the same color- sometimes with an accent color, but not more than three colors in a room. This is one that can really create a calming, "unbusy" space, while being striking at the same time. It all depends on how far you want to take it. Generally you'll see this trend used with neutrals, but that's not how it has to be. Pick a bolder color and your room takes on a totally different look. Mixing Vintage and Modern This is always a trend, in my book at least, and is one of my favorite types of decorating. I tend to call this style, "storied" because you are folding in pieces that may have a story, that add interest, and in my case, at least, pieces that mean something to you or that you just love. It definitely keeps things interesting, and ensures that your space is unlikely to look like anyone else's.   Is there a style you particularly love? Anything you are planning to try and incorporate into your home decor? Tell me!

The Perfect End of Summer Pasta Nothing shows off the juicy decadence of summer like fresh fruits and vegetables. At this time of year, I tend to cook much more simply, to enjoy the bright flavors of the produce that abounds. This pasta is fast, easy, and gives you all the flavors of a caprese salad. Perfect hot or cold. Burst Cherry Tomato Pasta with Summer Vegetables 1/3 cup extra-virgin olive oil 7 garlic cloves, smashed 2- 2/12 pounds cherry tomatoes (about 4 pints) 1 large zucchini or yellow squash, cut into pieces more or less the size of your tomatoes ¾ tsp. crushed red pepper flakes 1 cup basil leaves, torn 1½ tsp. kosher salt, or to taste 12 oz. cellantani  tube pasta 1 large ball of fresh mozzarella, chopped (or mozzarella pearls)   I use a glass 9"x13" dish for this, tossing the tomatoes, the squash, and any other vegetables you want to use (adjust oil accordingly so everything is coated. Salt and pepper to taste. Place in a 450 degree oven for 20-25 minutes, or until tomatoes burst and other vegetables are started to soften and brown around the edges a bit. Put your pasta on, and when finished, drain and reserve 3/4 cup of the pasta water. Once the tomatoes/vegetables are done, pour into the pan with the pasta and stir to combine, adding pasta water until the sauce is the consistency you like. Add in basil and the fresh mozzarella while hot and stir to combine. Enjoy! This is also great cold and as a meatless main or a side to just about any protein.

Sorry to be the bearer of bad tidings, but back to school is coming up pretty fast and furious, and unless this is your first year, first kid, first rodeo, so to speak, you probably know that that stress can hit hard, and keep on coming if you're not organized. Forget about the stress that comes if you're moving, or in a new home. But never fear- I've got some great tips from Mary Davis, professional organizer and owner of In Good Order, LLC, to help get you, your home, and especially, your kids, ready for everything that comes with back to school. At home: Make a comfy homework space. To provide structure and consistency, choose one designated area for your student to work. The space should be distraction-free and have good lighting, a comfy chair, and a power outlet. They will need enough workspace for their device, as well as any supplies they need while learning. If you have a desk with drawers, use drawer organizers to give easy access to pens, pencils, markers, glue sticks, and other small supplies. Use file sorters or sturdy hanging files to hold extra paper and notebooks. If your workspace doesn’t have built-in storage, a caddy or divided turntable are great solutions to hold writing utensils, glue sticks, and other small supplies, and f your work surface isn’t big enough for a device and supplies, or your workspace pulls double duty (like a kitchen table) a rolling cart is a lifesaver. This gives easy access to supplies while learning, and can be rolled into a corner or closet when the work is done. Having everything they need at hand can make all the difference in getting the homework done or trying to find "just the right pen, pencil, whatever," for 30 minutes. Print out a copy of the school schedule (even if it's available online) and post it somewhere everyone can see for reference. Trust me, if you're tracking homework, projects, supplies, needed, etc, having that schedule handy can really come in handy. If you have a calendar or family calendar you use or a Google calendar, get all of those days off and holiday dates and put them in the calendar for the entire year. (If I had a dollar for every time I was surprised by my son having a day off, I'd be retired- he's in college and I still do it.) Make a drop zone. Even if you don't have a mud room, per se, having a designated space for shoes, backpacks, lunch boxes, and more, so they're not all over the house. At School: Make sure you know the rules on backpacks, lockers, etc. If there are no lockers for the students, ensure that that backpack can hold everything they need all day, AND be at least somewhat comfortable. If your student takes lunch, consider a lunchbox that clips on instead of taking up valuable real estate inside the backpack. Get all the supplies now, so you're not scrambling that night before school starts. Did you know that if you type the name of your school into the supplies bar at Walmart.com , it will populate with the entire school supply list required, and you can buy and pick it up, or have it shipped. What? How easy is that?? Meal prep snacks and or lunches. If you've got fruits washed and cut, sandwiches made, etc, it's easier for kids (of any age) to grab a healthy snack, rather than junk, when they get home, and definitely easier for you to get lunches packed efficiently and with minimal stress. Are you ready for the school year? If you want more info on getting organized or to work with Mary, reach out to her HERE.       

I started cooking when I was 11 or 12, and never really stopped. When I was 22 (yes, 22) I bought a cafe/catering business in Carytown, inheriting lots of great recipes and adding many more. That's been many years ago, but I do have most of those recipes still, and I did a second "release" of my cookbook last Christmas. In it, there are many of those recipes from Gourmet Delights, including this chicken salad.  It was a huge hit then and is still a hit now. (We had one customer who would nearly buy it out once a month and loads of people for whom it was seriously a mainstay in their diets. My brother took this shot with the chicken salad and the cookbook (obviously he took some liberties with the recipe) and I thought this one would be a great one to share as we get into the warmer months.       Gourmet Delights Chicken Salad Servings: 4 Prep Time: 30 minutes 2 whole chicken breast halves, poached, cooled, and chopped coarsely 1/3 cup mayonnaise 1/3 cup sour cream 3 teaspoons lemon juice 1 teaspoon Jane's Crazy Mixed Up Salt dash of cayenne pepper 1 whole minced green onion 1/3 cup chopped celery Whisk together all ingredients except the chicken, green onion, and celery. Stir sauce, chicken, green onion, and celery together and chill until ready to serve. Modifications: Preparation: I love this with medium-sized cubes of chicken, but cut or shred the chicken to your liking. Additions: Halved grapes and crushed pecans Dried cranberries and slivered almonds Blueberries and blanched almonds Add fresh herbs- 2 TBS parsley and 1 TBS chopped tarragon add great flavor and freshness Get creative! Serving: Obviously makes a great sandwich, but terrific on a bed of lettuce, or old school in a hollowed out tomato. We also served this frequently as a melt, on a toasted croissant with a slice of melted cheddar. That was a big hit too! Enjoy!