Monday, July 15, 2013

The rebel cause

With all that has happened lately, I feel as though I should say, rebellion is not reached through the hands of guns and violence. The key to true rebellion is to pick up a book and never put it down, is to grow your own food and share it with those you love, is to smile when the world expects you to cry, and the biggest key to true rebellion is to fight hate with an over abundance of love and acceptance. By changing ourselves, we change the world. Tonight I will not post a recipe, instead I encourage you to talk to your neighbors, the stranger at the checkout line, the mail man, anyone. Share a smile and a recipe. Go home cook it for your loved ones and share the leftovers with the homeless man on the corner or your sweet old neighbor who works far harder than anyone her age should have to. Rebel against our country's faults by doing what our government has failed to do for so many unfortunate Americans. Give the gift if warmth, love and acceptance by sharing a hot meal with someone less fortunate than you. Plant a garden with your kids or your neighbors kids or even just your neighbors! Teach them a skill they can carry with them for a lifetime. Teach them that hardwork, attention, and love always yield the sweetest fruit. Stand tall today, while our country crumbles around us, take pride in yourself and all you have to offer this great amazing world. An individuals love can change the world if we first change ourselves to accept love from other individuals. 

Sunday, June 23, 2013

Lemon tea cake

Every Thursday I have dinner with my grandma. She is a brilliant woman, strong, smart, fun, and compassionate. She loves to help others and make people feel loved. So last Thursday when my grandmas neighbors prepped to move their home from Portland, Oregon to the Midwest my grandma decided to make them some sweets for the road. It was a wonderful evening with my family spent in the kitchen. First we made tacos for dinner, then cookies for the neighbors, and lastly my grandma had been dying to try a new recipe for lemon pudding cake but she needed some help. I set out to get supplies while she cleaned up from dinner. When I arrived back, I felt just like a kid again. Standing next to grandma helping her measure ingredients and stirring the batter in our aprons. I always get flour on me but she somehow manages to stay so clean and pretty. As the sense of nostalgia pulsed through my veins, I realized that it was moments like these that we must share with the world. These are the moments to cherish because its not about what you have, what you make, or when you do it but instead how you feel when your doing it. Spending time with loved ones in the kitchen is the greatest gift you can give someone. Your giving them a gift of not only a memory but a lesson, a life sustaining resource, a feeling of love and warmth and accomplishment, you are providing them with life lessons and opportunities for growth on an individual level. Thursdays are one of my favorite days of the week for this reason and I'm so thankful I have such a wonderful family to share it with. 

This recipe is not mine. This recipe is from Sandra lee and although I'm not particularly a big fan of hers I'm thankful for her work and her recipe that my grandparents loved so much. 


1 box (18.25 oz.) lemon cake
1 box lemon instant pudding
1 cup water
4 eggs
1/3 cup vegetable oil
Zest of one lemon
6 tablespoons store bought lemon curd (found in the jam aisle)

1. Preheat oven to 350 degrees F. Butter and flour 12-cup Bundt pan or 13x9-inch metal baking pan.

2. Combine cake mix, pudding mix, water, eggs, oil, and lemon zest in large bowl. Beat for 2 minutes or until well blended. Transfer batter to prepared pan. Drizzle lemon curd on top of batter, keeping curd away from sides of pan.

3. Bake for 45 minutes or until toothpick inserted near center of cake comes out clean. Cool cake in pan on cooling rack for 15 minutes. Invert cake onto cooling rack. Place cooling rack on a cookie sheet. Cool cake completely.

6 tablespoons store bought lemon curd (found in the jam aisle)
¼ cup water
2 tablespoons fresh lemon juice (this was around 1/2 a lemon) 
3 cups powdered sugar

1. Beat lemon curd, water, and lemon juice in large bowl until smooth. Gradually add powdered sugar, beating until mixture is smooth. Drizzle glaze over cake. Transfer cake to serving platter.

Wednesday, June 12, 2013

Let Your Rainbow Flags Fly!

This is a very special time for me right now. I have recently made the big move to Portland Oregon and am about to celebrate my first pride festival. Even more special to me is that I get to be a part of the set up of this years dyke march and am Volunteering on Sunday with Basic Rights Oregon. Last Friday I had the pleasure of hanging out with one of the coolest groups of people! Belinda, who is not only putting this whole March together but graciously hosted a sign making party for the march with her partner that included a smorgasbord of delicious treats and BBQ'd goodies! I had a wonderful time making signs, laughing my ass off, and drinking beer with some wonderful wonderful people. Although I wasn't able to bring anything to the potluck that night due to my work schedule I was inspired to think of party foods that showed off our PRIDE! So in honor of all the lovely ladies and gentlemen that I have had the pleasure of getting to know over the course of the past couple of weeks. Today's recipe is for you!

Stay strong, Stay Beautiful, Stay PROUD!!!


Rainbow Trifle

2 Pints Strawberries (sliced)
1 pint Raspberries
2 cups Cantelope (cubed)
2 Cups Pineapple (Cubed)
2 cups Kiwi (Sliced)
1 pint blueberries 
1 pint blackberries 
2 loafs Angel Food Cake (Cubed)
2 Cups Yogurt (Plain) 
2 Tbsp. Honey 
1 Vanilla Bean ( Just the scrapings from the inside) 
Juice of 1/2 an Orange
1 cup almond slices (Toasted)
Whipped cream
Wash all fruit and gently pat dry. Mix Strawberries and raspberries in a bowl, set aside. Mix blueberries and blackberries in a bowl and set aside. In a separate bowl combine yogurt, honey, vanilla, and orange juice. whisk until well blended and set aside. In a large trifle dish spread  a single layer of angel food cake cubes. drizzle roughly 2 tbsp. of the yogurt sauce over the cake. sprinkly roughly 2 tbsp. of the toasted almonds throughout and  spread blueberry mixture evenly in one layer on top. add another layer of cake/yogurt sauce/almonds, then add kiwi slices in a single layer. Continue layer with cake/yogurt/almonds then pineapple, then a layer of cake/yogurt/almonds then Mango, then cake/yogurt/almonds then the strawberry mixture. Drizzle with the last of the yogurt sauce and sprinkle with remaining almond slices in the center. Around the edge of the trifle make cute little rosettes with a pipette and some whipped cream.

Best Served with a sparkling glass of champagne and some equally bubbly friends. Enjoy!

Friday, May 31, 2013

Happy Birthday to me!

This week I am celebrating my birthday! I am so fortunate to be able to celebrate this special day with some of my wonderful and amazing friends & family. This week I am celebrating by making one if my favorite drinks and dishes. Simple but delicious greyhounds and tacos! For those not familiar with a greyhound it is a classic cocktail served on the rocks, a blend of grapefruit juice and vodka. I spritz things up a bit by occasionally adding a tad bit of fresca for carbonation. What is your favorite birthday dish? Tell us all about it in the comments below! 



6-10 flour or corn tortillas 
2 cups shredded lettuce 
1 cup shredded cheese
1 cup diced tomato 
1/2 cup diced onion
1/2 chopped cilantro
1 lb. ground beef 
1-2 tbs. chili powder
1 tsp. cumin
1/4 tsp coriander 
1/2 tsp Oregono 
1 tsp. garlic powder 
1 tsp. onion powder
1/4 tsp. cayenne pepper 

In a large skillet brown ground beef, when beef begins to brown sprinkle all spices/herbs evenly over meat and stir together. Finish cooking, drain fat and set aside. 

Take tortilla and add desired ingredients. Some other good toppings include your favorite hot sauce, sour cream, beans, avocado, salsa,etc. the possibilities are endless! 

2 oz. vodka
6 oz. grapefruit juice

Fill cocktail glass with ice, pour in vodka, pour grapefruit juice in, mix well and enjoy!
If your looking to spritz it up a bit try adding a dash of Fresca for a smidge of carbonation. 

Monday, May 27, 2013

Happy Mammorial day everyone!

In honor of Memorial day and women everywhere, I wanted to celebrate a little differently. What is more american than burgers, brats, and beer, you may ask? Freedom! and what better way to celebrate freedom than by promoting freedom of the TaTa's everywhere! Breast Cancer is a growing epidemic in this country. So in honor of women and men everywhere, I would like to share with you a high anti-oxidant, healthy, nutritious, recipe that they say can work as a preventetive measure to cancer. Now, please understand that I am not a doctor, nor do I believe that this is the end all cure all to cancer. I just feel that there is no better way to start being healthy and kind to our bodies than by starting with what we put inside of them. So please enjoy this delicious recipe, make it with love, and share it with the world in honor of all the men, women, children, and animals, who have ever experienced cancer in any form. I would also like to say a special thank you to all the men and women who fight to keep our citizens safe on a daily basis. Thank you to our troops, teachers, fire fighter, police officers, doctors, nurses, caregivers, volunteers, and all around wonderful people of this great country. Thank you all, happy holidays!


Mixed Green Salad with Fruit and Pecans
Citrus Sell: Citrus fruits are bursting with cancer-fighting flavor. In addition to Vitamin C, grapefruits, oranges, lemons and limes can improve your immune system, slow aging and fight cancer.

Serves 6

1 cup + 3 Tbsp orange juice
6 Tbsp dried cranberries
3 1/2 Tbsp olive oil
2 Tbsp white wine vinegar
1 Tbsp grated orange peel
6 cups mixed baby greens
3 oranges, peel removed, segmented
3/4 cup pecans, toasted
1 Tbsp green onions, cut

Bring 1 cup orange juice to simmer in a small heavy saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking liquid.
Whisk oil, vinegar, orange peel and remaining 3 Tbsp orange juice in a small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper.
Place greens in large bowl. Toss with 2/3rds of the dressing. Divide greens among 6 plates. Add orange segments to bowl and toss with remaining dressing. Top greens with orange segments and pecans.

Note: Dressing can be made one day in advance. Cover and refrigerate. Bring to room temperature before serving.

A special thank you to for providing this amazing recipe. Thank you hope navigators for all that you do!  Also a special thank you to Laci Green who works hard to promote sexual health in youth and adults everywhere.

Sunday, May 19, 2013

Badass banana bread

Are you looking to turn your tea party into an epic tea party? How about just making your mornings a little more kickass? Well my friends, this is the recipe you have been looking for! Freshly ripened bananas mixed with coconut oil, flax seed, nancy's yogurt and a dash of pure awesome, This banana bread will satisfy those cravings and fill you up until your next epic meal. Packed with fiber, potassium, and probiotics this banana bread brings all the badass to the table! Pair it with a nice cup of coffee or just devour it as is, there is no wrong way to eat this banana bread. This recipe makes 5 mini loafs so you can share the epic-ness with your friends, neighbors, family, and even the random stranger passing by! 


Badass banana bread: 

4 ripened bananas, mashed. 

1 cup sugar ( I like coconut sugar but white works as well) 

2 eggs 

3/4 cup coconut oil, melted and cooled

1/3 cup organic yogurt ( I prefer Nancy's plain but use whatever you want. Vanilla would be a good one or even blueberry. Life is short, mix it up!)

2 cups whole wheat flour (white works too!)

1/4 cup ground flax seed

1 1/2 tsp. baking powder

1/2 tsp. salt 

In a large mixing bowl mashed bananas and sugar together until almost smooth. Add your eggs, oil, and yogurt whisking together while adding. Next, grab that rubber spatula and fold your dry ingredients in. This is the time to get fancy with your spices, I always like to add some cinnamon (about 1 tsp.) and some nutmeg (about 1/4 tsp.) but don't be afraid to mix it up a bit, try it with ginger, or cardamom,or a fun extract like almond or rum, you can't go wrong with experimenting, that is how magical food moments happen so embrace the moment and put some badass in that batter! Now that you have added your culinary magic pour that delicious mix into some lightly greased and floured mini loaf pans. Place in your pre-heated oven at 350 for 25-30 minutes. Insert toothpick to see when done. Allow to cool and enjoy! 

Pre-heat oven 350 
25-30 minutes 
Yield: 4-5 mini loafs

Saturday, May 18, 2013

Hello world!

Dear fabulous friends & followers,

I apologize for being on hiatus for so long but I am happy to say that I am back and looking forward to sharing more fabulous recipes and such with all of you. I am excited to announce that there will be some changes to this page in the coming future. I will be sharing more than just recipes! Prepare yourselves for some fabulous fun that will soon to be had. Thank you all for visiting my page and I look forward to talking with everyone in the comments below!