Success! And a simple endeavor for today. . .

Last night’s meal was an absolute success. Barry ate bite after bite claiming there was no way he could decide which part of the meal he liked best. He brought me one simple flower…so elegant and so perfect. He gave me one card, but left others in places he knew I would find shortly. And I did!

LOVEI have to tell you that he LOVED the chocolate rim on the martini glass. And a simple recipe was so delicious. The dessert … well it was the best story of the evening. He took one bite, put his spoon down and threw back his head and laughed. SO RICH!! SO SWEET! ❤

We have tons of leftovers. There is plenty of ham, though he ate ALL of the pineapple gravy! And there are green beans and broccoli for another meal. I planned the potatoes nicely, as they are gone. He was grabbing them to nibble before we even sat down.

All in all, a wonderful evening!

So, today I am pooped. I am getting the china cleaned and put away. The crystal needed special care to hand wash.

My only event for today is making Cauliflower pizza crust, which is currently in the oven and smelling great.


  • cauliflower ~ riced, 1 cup
  • 1 egg
  • cheddar cheese ~ shredded, 1 cup

Let’s talk a second about ricing your cauliflower. You cut the florets off of the head and put them in your food processor. (You know I use my Ninja.) Process until the cauliflower looks like rice. Voila! This can be cooked and served as a side dish in lieu of rice. It also is the first ingredient needed for the pizza crust.

ready for the ovenHere is the crust ready for the oven.

You literally mix the ingredients, press it onto a WELL GREASED sheet or pizza pan. Add flavor here. I sprinkled with my fav four – basil, oregano, parsley and dill. Use what YOU like. Bake at 450 for 12 – 15 minutes. Remove from the oven, put on your toppings, put back in 6 – 8 minutes to melt the cheese and warm the toppings.

Now this is my first time making this and I will undoubtedly work at making it better, but YUM! And I only put cheese on top! I wanted to taste the crust itself.

Pizza made from cauliflowerYummy pizza fresh from the oven!

Ok, I am done for today. I hope you all had a lovely Valentine’s Day and hope your weekend brings you joy! Me? I think I need a nap… but first, maybe a little more of that pizza…






Flavor Seeker ~ Buttery Marinara!

I ran into a dear friend last night. She is a dedicated and amazing teacher. I know, because I worked with her as a student teacher and I was and continue to be incredibly proud of what she does every day! Jen is a teacher of special needs kids. There is no nobler pursuit. And last night I ran into her in a local restaurant. . . and she shared the frustrations of her day.

At the end of the conversation I promised her a couple of things. One, I will help her any way I can to teach healthier eating to her class. And two, she was curious about my idea for a marinara sauce she might be able to eat. Jen has trouble with the acidity of marinara so she eats Alfredo sauce. Well, that is delicious, but also high in carbs and fat. At the end of the encounter I promised that my post today would be for her!

So this is for Jen… Buttery Marinara Sauce

You need:

  • 1 large (16 oz) can of crushed tomatoes
  • 1 large yellow or white onion
  • 1-2 cloves of garlic cloves
  • 5-6  tbsp butter
  • kosher salt and fresh ground pepper to taste
  • agave ~ optional

Really, that is it. Put your crushed tomatoes in a saucepan. Add the onion … and do not feel the need to chop. Peel the onion, cut it in half and throw the whole thing in the pot. Peel a clove or two of garlic (How much garlic do you like? I used 3.) into the pan and then add 5 -6 tbsp of butter. Put the saucepan over medium heat. Babysit this for the first 5 minutes. You will see the butter melt and begin to smell the onion and garlic adding their goodness to the sauce.

Lower the heat to a simmer and continue to stir occasionally. Check it again at least every 5 minutes. It should take about 30 minutes. You will want to taste a little and add the salt and pepper. My friend will NOT want to add pepper as this may be abrasive to her belly. And she MAY wish to add some agave for sweetness and to cut the acidity.

Remove the garlic cloves and the onion halves. They have done their work.

Give the sauce a stir. And then taste a little. Make sure, as always, that the dish tastes good to you! This sauce is ready to go. Mine is going to be put away as a planned leftover. It will go over pasta and vegetables later.

Try this simple, tasty, and buttery sauce! And as always, enjoy!