Recipes, projects & products that don’t suck.

Sometimes I get in a rut with salads and then I get sick of them. I need to change up the ingredients more often. Throw in a more fruity version like this one once in a while. Unless you’re like my dad who doesn’t like fruit in his garden salad. Then you’re just missing out, I guess. This post isn’t a recipe for a salad (it’s pretty easy to figure out the ingredients: spring salad mix, sliced strawberries, blueberries, cooked asparagus, pecans). Rather, I’m sharing the recipe for the magic ingredient–the DRESSING! This is a sweet, tangy, creamy dressing that is so easy to make. Just throw the ingredients into the blender and you’re done. Boring salad crisis averted. I found a similar recipe from…

Two posts in one day? Yup. I’m on a roll. Must be all the fruits and veggies I’ve been eating this week. After two not-so-healthy recipe posts in a row (first Carrot Cake, then Mushroom Stroganoff), I promised to get back on track this week. And that I have. I can really tell a difference in my energy level. I know I’ve said it before, but it’s amazing what good fuel can do for your body. I get more magazines than I have time to read. Mostly because I have friends with kids whose schools raise funds via magazine subscription sales. Really, that’s just a good excuse for me to subscribe to one more magazine that I think I need. It’s a good cause, right?…

Oh hallelujah! We have SUNSHINE today! I’m going to pretend that there are no rain/snow showers forecasted for Sunday/Monday (boo!) and just be happy for this sunny, almost 50º day. Many of our friends with kids are leaving soon (or have already left) for Spring Break. A boat-load of minivans packed to the gills are headed south to Florida for some fun in the sun. I’m seeing all kinds of posts on Facebook (i.e. “Florida or bust!”) and I’m starting to get a little jealous. Although I’m only envious of the destination – not the journey. Good luck with that. ;) Last month it was my turn to host book club. I gave the other ladies the option of meeting at a restaurant instead of…

I saw this image on How Does She’s Facebook page today and it couldn’t be more accurate. As far as I’m concerned, March can start going out like a lamb any day now. I’ve had enough snow and cold weather. Bring on the sunshine, Lord. Please. My sister, who now lives in Texas, brought her six kids home (to Michigan) for a visit over Spring Break. Talk about backwards – going from Texas to Michigan! My idea of Spring Break doesn’t involve building a snowman, but that’s what they did… They stayed with my parents, who live a couple of hours from me. I was getting ready to head down for an overnight visit with the whole gang and I needed a quick dish that…

(Don’t let the length of this post/recipe scare you away. It really is easy and fairly quick to make.) I am so excited to share my new-found love of socca, the chickpea flour crêpe/pancake/flat bread from Nice, France. It is very easy to make, yet I felt like an accomplished baker when I saw the end result – it’s beautiful! Don’t worry, if you don’t like olives, you can leave them out. In fact, traditional socca (also known as farinata or cecina) is merely garbanzo bean flour, water, olive oil and black pepper (naturally gluten-free and vegan!). When I found this recipe on Tasty Yummies, I was initially drawn to the recipe title cuz I’m a sucker for Kalamata olives. Then I saw the mouth-watering photo…