May 2006

Summer Fruits
Buy this Art Print at AllPosters.com

Lovin’ the colors in this art print. They’d liven and brighten up even the dullest and darkest of roms. Especially in a hot red or hunter green frame. Gorgeous!

-Joi

Three Chilli Peppers
Rafuse, Will
Buy this Art Print at AllPosters.com

Love this HOT art pring!

Below are 9 adorable pics of Rachael Ray at a recent bookstore in NYC. She was there to promote her new cookbook, “Express Lane Meals” and those lucky enough to attend received autographed copies (lucky dogs!). One precious little girl got more than just an autograph - it looks like she got all kinds of Rachael love!

For what sounds like her best cookbook yet, check out The store at Food Network.. I’d love to add it to my cookbook collection. I’m a little off my game, I haven’t bought a new cookbook in over a month!

1 cup water
2 tsps TABASCO Sauce
1/3 cup lemon juice
3 cups sugar
3 oz. liquid pectin
Red food coloring
1/2 cup crushed, toasted pecans

In a large saucepan, combine water, Tobasco sauce, lemon juice, and sugar.

Bring mixture to a boil, stirring constantly. Add pectin and a few drops of red food coloring. Let mixture come to a rolling boil. Continue boiling for 30 seconds.

Add pecans and remove from heat. Skim off the foam. Pour into three 8 oz. canning jars, leaving 1/4 inch headspace in each one. Wipe rims of jars and put lids on.

Process 5 minutes in a boiling water bath. Tighten lids.

Yield: 3 jars

Heavenly on biscuits, cornbread, English muffins, bagels….dang near anything!

Joi

The candies above are Shock-A-Lots from boca java. They’re Chocolate covered hyper-caffeinated shock coffee beans.

I get all giddy when the words chocolate, cafeinated and coffee are that close together! And check it out, these little cuties come in a device that’s small enough to keep on your person at all times. Okay, so a little mental and physical nudge could always be within reach? I’m there.

Joi

2 ripe Haas avocados
1/2 Spanish onion, diced
1 chopped jalapeno
juice of 1 lime
1 tomato, diced
2 tablespoons chopped cilantro

Spoon the flesh out of the avocados. Cut into medium-sized chunks and put in a bowl. Set aside.

In a separate bowl, marinate the diced onion and jalapeno in the lime juice, along with a pinch of salt for 3 minutes.

Add the diced tomato, cilantro, and avocado chunks.

Mash all ingredients together, for the consistency you prefer. Some people like for their guacamole to be almost like applesauce, while others like it totally chunky.

Serve with warm tortillas or tortilla chips. I like to put an ice cream scoop of it on a plate along with grilled chicken, sweet corn cakes, mexican rice, diced tomatoes, refried beans, and a soft, warmed tortilla.

When I serve this particular meal, my middle daughter, Brittany, sings my praises for days! That’s always a good thing.

Need a little motivation to eat more meals at home? Click HERE for some eye-popping numbers!

Joi

2 cups green leaf lettuce leaves (torn, washed, dried)
2 (15 oz. cans marinated artichokes, drained and rinsed)
1 cup pimento strips, cut into 1″ pieces
1-1/2 cups green olives, without pimentoes
1/8 tsp freshly ground pepper
sprinkle of lemon juice

Combine the first four ingredients. Toss. Add the last two and serve.

This is even better if you add a little really interesting pasta (cooked, drained, and cooled of course) to the mix. It’s very quick to throw together and healthy, to boot. You can make it even healthier by substituting spinach leaves for the lettuce.

If you go with lettuce, remember that the darker the leaves, the more vitamins you’ll get.

Joi