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It was another fabulous event that we are so glad that we were able to share with us.

For the Recipes portion...

Salmon with Roasted Butternut Squash
served with/over an Arugula and Kale Salad

- Soak with lemon juice
- Then coat with olive oil, garlic powder, salt and pepper
- Roast on a bed of rosemary at 400 degrees until the inside is soft pink (it will continue to cook while it sits)

Butternut Squash
Butternut squash comes pre-chopped where I live, which is amazing and a great time-saver.
Soak chunks of butternut squash in olive oil, some coconut aminos, powdered garlic, salt, pepper and herbs de provence.
Spread evenly over a pan (over parchment paper) and convection broast (or whatever your oven does) at 400° until browned.

For the salad, arugula and kale with no specific dressing, just olive oil, lemon juice and some pomegranate balsamic vinegar.
Rice on the side...for our growing boys

1.5 oz vodka
.5 oz St. Germain
juice from lemon and lime to taste
a little lemonade
Shake with ice and serve in a beautiful glass (why not?)


Cataleya Tunic - SM (Lori E)
Reggie Velvet Blazer - MED (Julie P)
Art - Libby (Wendy W)
Vicklynn Sweater - LG (Cyndi S)
$50 Gift Card (Liz C)

We apologize for the technical difficulties. 

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