Enjoying the Beauty of Becoming

It has been 374 days since my last blog post.  I have continued on with the writing program at SCAD, expanded the weekly meal program to more than 50 families, gotten engaged, gotten un-engaged, catered many fun social events including a Buckhead roof top social of 300 people, catered the most beautiful wedding, my strong beautiful daughter graduated from high school and my sweet Lauren May left G&H after almost three years to work at a great internship.  This has been a fun-filled and heart breaking year, to write the very least.    I have so missed sitting down and writing about it.

I went a little off course, again.  The roads that led to beautiful moments only lead to more roads with the journey that is never-ending.  I lost sight of what I wanted out of life.  I had gotten to a point where I felt angry and disgust for so much – politics, murder, bigotry, oppression, family dynamics, traffic, cancer, my own mistakes and even simpler things such as burnt toast.  These things are black in my soul that follow me unless I write about it.  I was putting so much pressure on myself to be the best mother, the best partner, the best personal chef and business owner, the best student, the best friend, the best daughter and sister.  I hated myself and this beautiful earth we live on.  I hated who I was trying to become, this little miss perfect.   Trying to be the woman everyone else wants me to be- gross.  Or at least what I thought they wanted me to be- even grosser.  She isn’t the woman I am destined to be, but I know her and I hate her more than anything.  My stomach hurts by writing the word hate- such a nasty word.  And, I’ll not kid myself, I was so far from perfect.  I fought with friends and family.  I snapped at annoying but, harmless business calls.   I screamed at the girls.  I continued to bury myself deeper out of sight so that when it was forced upon me to look at myself, I had no idea where or who I was anymore.  The humiliation of this person I had become is, well, excruciatingly painful.  Everyone seemed to know what I refuse to see.  I wonder if there is no wonder.

As we were catering this beautiful wedding back in May, only a few days after my own engagement ended, the question was asked if the yard had been sprayed for mosquitos and I thought for a brief moment of rolling around in the grass to see if I could be eaten and taken off by them.  This event turned out to be such a gift.  The universe will not let me go my own scared way. It was a peaceful union of two people who adored each other and they certainly aren’t perfect in everyone’s eyes but they are authentic and loving and so imperfectly perfect in my eyes.  I am so glad I got to be there to see their union and feed them well.  The positive energy and love was palpable.   Everything about it was the opposite of what I was living and that gave me the truth to start living differently.

Grief, as every emotion, is relative to whom is feeling it. My biggest loop in my head has been “it is my fault this is awful” and I have gone over and over how I could have changed the inevitable.  But, there is no way and god and everyone else knows I have tried.

Now I am trying to flow with the current that is the least resistant.  I have been known on occasion to believe I have to struggle like hell instead of just flow with the nature of things.  Haggard and disheveled, I kick and scream against my own current and for what?  To feel absolutely beaten down.  Everything is easier said than done.  So glad that my friends are not quitters and want to throw in the towel with me.  This does not mean that I don’t have to work hard to evolve.  As M. Scott Peck says love “requires the extension of ourselves, love is always either work or courage.  If an act is not one of work or courage, then it is not an act of love.” But as I start to let go, stop the struggling internally, have faith in myself again, it does feel easier to trust.  It feels so much easier and I think I may even be loving myself a little bit for it.

Where do I go when I feel I have hit the bottom?   I look up and kick like hell the glass ceiling to get out.  Through one tear (or three), one smile, one laugh, one friendly chat on the phone, one weekly meal, one delivery, one hors d’oeuvre, one dinner party, one movie night with the girls, I get up and brush my knees off.  Sometimes I surprise even myself.  Mosquitos would have been a long and painful death.

I have seen in some eyes that they wish I would stay down.  Or we see in some eyes, “you deserve what you get”.  Someone just recently told me I should get a “real job” instead of my “dream job.”  It’s funny, that was always his encouragement and why he is where he is in his own journey.  This job isn’t my dream, yet.  It is still forming and molding.  My children will not need me at home when I can live my dream job.  For now, it is my value.  I can live no other way without that.  There are people out there that do not want the best for others.  And those people, we have to ignore and let go.  I work like hell to have compassion for those who want to harm and hurt just to make themselves feel better or for their “justice”.  I must forgive them, move on, know that I am still loved, so loved and love those who want to be loved.  This is so difficult for me to do.  We can not make people like, love, understand or accept us. I have tried and so desired it but only getting hurt in the trying.  That is my struggle I must let go of.  Accepting that putting my eggs into a basket for it only to be thrown on the floor to break just hurts myself.  So, I choose not to do that.  I give my egg basket to those who want to handle them with care.  What a corny metaphor!  My professors would have a field day with that.  I am so grateful for those professors that encouraged me to keep going this last quarter.

As I went into a yoga class yesterday, my mantra was to love myself so that I can love others.  I said it over and over through deep breaths.  I felt it through my rib cages sucking in just a little more air to fill the cracks.  I could not help but notice and admire this woman who was fit, beautiful and graceful in her movements.  I quickly wished her love and went on about my practice, not wanting to wish myself to be her.  After class, I grabbed my things and noticed she was leaving in front of me.  I chuckled to myself because I noticed she looked like me but with blonde hair.  Then I noticed when she got into her car, it was the same as mine except a different color.  I smiled again at the universe showing me my mantra.  I drove around to leave when I passed her and noticed she was born in April, like me, from her tag.  I didn’t know this woman and who knows what her story is.  But I know me, and I want to really love and admire fully who I am, the dark and the light.  I could admire this strange woman and not even know her, but admiring myself has always seemed selfish.  This was a little moment of self-love to me.  I have always confused that  self-love was selfish but I do know if we don’t give any to ourselves we are empty.  And empty to give anything to anyone else.  I believe this is an epidemic amongst women, not just in me, that I would love to see gone, forever.  If anything, I will try my damnedest to not pass this on to my own daughters.   I will claw tooth and nail to omit it- really.

One of the biggest things that fills my heart, and I get to share it, is having dinner parties and writing.  I’ve known this but I wasn’t doing it.  So a couple of weeks ago I invited a couple of girlfriends over to sit on the front porch and have dinner.  I had forgotten how much I loved having people over.  I had forgotten how much I loved cooking for people.   My home isn’t big or extravagant.  Since I sold my house I think I have been holding back because it isn’t perfect.  In fact, my neighbor has put a couch out in our front yard that the city of ATL has yet to pick up over the last 3 weeks.  My neurosis are totally kicking in but allowing my imperfections to be seen at the front of the driveway is so much easier than hiding them under my pillow or worse, my heart.   I think the last time I blogged was the last time I had someone over for dinner.  My writing is also so imperfect but it is imperfectly me and that feels so good.

I made a most wonderful, healthy, summer salad with organics from the farmer’s market and grilled chicken breast for our dinner party.  This is my ultimate favorite food, fresh out of the garden.  Can’t you just taste the sweet sun ripening the tomatoes?  We sat outside with a citronella candle to keep any mosquitos from trying to take us away.  If I could encourage others to do one thing, the thing I wasn’t doing, is to do what you enjoy, do what you love and share that light.  Don’t put negative people in your life that want to squash that.  Enjoy moments with loved ones over a meal.  Go write.  Call me if you want to have that dinner but don’t have the time to cook! 😉 I will do that for you and love myself very much for giving you that moment.  Here we are full circle.  My wish is for you to enjoy this summer with friends, a good meal, and sweet peace of mind.

 

Summer Salad with Warm Shiitake Mushrooms and Lemon Mustard Dressing

 

For Salad

Red Leaf Lettuce

Radiccio

Canned Artichoke Hearts in water

Cherry Tomatoes

Cucumber sliced

Shiitake Mushrooms

Grilled Chicken Breast or Grilled Shrimp

Goat Cheese

 

For Lemon Mustard Dressing

¼ cup fresh lemon juice

¼ cup Dijon mustard

2 tablespoons rice wine vinegar

¼ teaspoon salt

¼ teaspoon pepper

1 cup good olive oil

 

 

For salad: Sauté your shiitake mushrooms in a little olive oil, salt and pepper.  After 3-5 minutes take of heat and allow to cool for a few moments.  Pile your other ingredients as big and high with all your veggies and protein that you desire.  Top with shiitake and goat cheese.

For Dressing:  Whisk everything but oil.  Then slowly, while whisking, add oil.  You can add as much or as little dressing as desired to your salad.  Toss, serve and enjoy.

 

This journey of life is far from over, ups and downs, over and under, but I am so glad I can share it with you.  Please feel free to send me your story so that together we can share it with those who may be looking for answers.  May your summer be a glorious one!

 

 

 

 

 

 

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To All the Momma’s Out There

Potato Salad

Potato Salad

I was wondering what I should write about this week.  And then I remembered.  It’s Mother’s Day this Sunday.  This time of year always brings with it a great many feelings.  Gratitude is one.  I am so grateful for my mom and to be a mother.

My poor mom had to put up with a wild child.  I was a free spirit who demanded attention (and possibly still does).  When I think about how tired I am, I think about all the mothers before me and around me.  I want to give a group hug to all the mothers out there.  Here’s to you!

My mom would always share this story about being in a Rose’s Department Store.  I began running away from her and she couldn’t catch me.  I was running around and around those circular clothes racks.  My mom asked a gentleman to grab hold of me so that she could catch me.  The gentleman told her “children will be children” and walked away.  I think she wanted to hurt that gentleman more than she wanted to hurt me at that moment.

My third little princess was a screamer.  She would scream at the top of her lungs when I told her no.  She would then throw herself onto the floor and it was always a real scene.  If her head could have spun around, it would have.  I swear I thought she was possessed.  My friends, to this day, will say “remember when Gabby used to have those fits?”  Uh, yeah, I lived them.  And gratitude comes to mind again… I am so glad she has outgrown them.

My grandmother, who is German, used to always make a wonderful german potato salad.  She has Alzheimer’s disease now and I am not really sure if she remembers me or her potato salad recipe.  Today I want to share a similar recipe to hers.  She used to put sweet pickles in her recipe, but I do not.  I never have liked those sweet pickles.  Granny’s mom died when she was three years old.  Gratitude comes to me again.  I am 39 years old, and I have gotten to share many years and memories with these wonderful women.

Southern Potato Salad

Ingredients

12 Medium Red Potatoes, boiled whole with skin on

5 Hard Boiled Eggs, diced

1 Medium Purple Onion, diced

2 Tablespoons Dijon Mustard

3/4 cup of Hellmann’s Mayonnaise

1/2 cup Flat Leaf Parsley, chopped

salt and pepper to taste

Directions

You will first medium dice your boiled potatoes.  You will know the potatoes are done when a fork goes through easily.  This takes about 10-15 minutes.  In a large bowl, mix potatoes, eggs, onion, mustard, mayo, parsley, salt and pepper.  If your salad looks a little dry, add a couple more tablespoons of the mayo.  It’s as easy as that.  In the summer, I love this side dish with a grilled hamburger and corn on the cob, just like my mother.

As I finish up, I am remembering those sweet chubby hands of all three of my girls when they were little. I am feeling gratitude again, for the memories of yesterday and those to come.  And most importantly, I am thankful for the honor of being a mother and for my own Momma.  I love you!

Cheer’s to every mother!  And a very happy Mother’s Day to all of you!

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Granny and Grandaddy with My Mom and Aunti Chrissy


Me, Mom, Allie and Em

Me, Mom, Allie and Em

 

 

 

 

 

The Doctor Is In!

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Arugula with Walnuts, Grapefruit, Goat’s Milk Blue Cheese and Lime Dressing


Today we received some wonderful news!  My dear client, Becky,  that I have been working with for a year in January has gotten her lab results back from her cardiologist.  Our goal was to lower her cholesterol without having to take medication.  Her LDL Cholesterol was a high 156 and is now a low 126!  When people have high LDL thier arteries build up with plaque causing higher risk of a heart attack.  So on top of this great news, Becky also learned that she had no plaque build up in her arteries!  She took control before the build up.  Way to go Becky!

One way Becky wanted to tackle her high cholesterol was to eat healthier, which is why she called me.  We worked together to find the right things that she enjoyed eating but with a healthy twist.  I began making her breakfast, lunch, dinners and snacks.  I had her eat a breakfast of healthy granola, greek yogurt and fresh berries or smoothies.   I made salads with sockeye salmon or lean meats for lunches that she could bring into work.  Dinners ranged from Mediterranean Grilled Chicken with olives and capers to Asian Stir Fry’s with as many fresh vegetables as possible.

This is such great news for all of us looking to take control of our lives with out the quick fix of a pill.  Now, I won’t go ranting about my personal opinion of drugs, because I have taken my fair share.  However, I will say, the magic pill isn’t always the answer and, we as individuals have to decide what is best for ourselves.  In my humble opinion, it does take time and giving yourself that is most important.  This is not the easy way out.  This takes dedication and patients to see great results.  Good news though!  There are no strange side effects of eating healthy other than looking at yourself in the mirror wondering who the stud is staring back!

Becky and I continue to work together to keep her happy, healthy and out of the Doctors office.  I have added new clients this year that would like help with their diets, too.  We all want to feel good and that starts with eating and sleeping well.  If we are on a mental journey of wellness, it is super hard to focus when our belly hurts!   I encourage all of you to start your journey to wellness and reach out to someone who can help you on the path.   G&H would be thrilled to help you with your meals!  It is super easy.  Many of us don’t have time to plan, shop and cook.  Some of us just don’t want to do the planning, shopping or cooking!  Either way is ok!  That is what I am here for.  And, you get to continue on with your life but in a healthier way.  And, selfishly, I get to fulfill my desire to help others with something I know a little bit about!

Today I am sharing one of the most simplest of salads but so beautiful and delightful.  I like it because it is simple to make and beautiful to see but mostly because it is mouthwateringly fresh in the mouth.

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Grapefruit Segments

 

Arugula with Walnuts, Grapefruit, Blue Cheese and Lime Dressing

Ingredients

1 large bunch Arugula

1-2 Pink or Yellow Grapefruits (or both) cut into segments with out skin or peel

Handful of Walnuts

3 ounces Maytag’s Goat’s Milk Blue Cheese

1 Lime Juiced

1/4 cup Good Olive Oil

pinch of salt and pepper

Directions

Mix Lime juice, olive oil, salt and pepper.  Set the dressing aside.  Assemble a nice pile of your arugula on a plate.  Then sprinkle some walnuts, blue cheese and segments of grapefruiton top.  Drizzle your dressing over the salad when you are ready to serve.  Now, that is simple, fresh and delicious!  Just the way G&H likes it.

We are all on different journeys in our lifetime.  Life can be terribly difficult and wonderfully satisfying all in the same week.  One thing we all need though is food.  Here’s to taking control and living and eating wholeheartedly!  la vie est belle!

 

This Too Will Pass…Thank Goodness!

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jardin congelés

 

 

 

All those hard things that I’ve put off, like taxes and the empending move, are fast approaching. Excitement had turned into paralizing fear.   The creative work in the kitchen, which is the work I am passionate about, is now needing to be on the back-burner for a bit, while we look at the books.  The fear is there and I am swimming in tears.    I so dislike this part of the job.  When I talked to the book keeper, AKA, Guardian Angel, she says, “I am part accountant, part psychologist”.  It is true, she needed to talk me off the edge.  My head races, will she tell me I need to get a day job, and quit this silly quest of owning my own business?  Will she tell me I am working so hard for absolutely nothing?  Who will take care of the girls if I have to get a 9-5 job?  Will she say I am the dumbest client EVER to make all these bookkeeping mistakes?  The self-doubt in my head is amazingly ridiculous.  If you could hear the chatter going on in my head, you wouldn’t believe that we had accomplished what we had in the last year.  In fact, I HAD forgotten.  I had forgotten all the people we have helped to make their lives simpler, healthier, and more joyful with each event or dinner we had prepared.   I HAD forgotten what this quest was all for, helping those that need it.  We all face different challenges that can seem overwhelming.   Some worse than others but it is all relative to our own lives.  I know I felt hopeless and stopped believing in myself.  Heck, I was having trouble recognizing the woman staring back in the mirror.

Through these trials we get a little bit stronger.  We are all a little stronger after going through difficult times and we WILL get through them.  Whether it is the business books, a loved one who is sick, a child whose tantrums seem to be unruly, or just a rotten day at work, we push forward.  The clouds do move out, leaving the sun to shine.   The clouds come and go, but the sun is always there.  I saw this once on an airplane.  The sky was so crystal clear, beautifuland sunny above the clouds, then we dipped down to land and it was the most grey day below.  The visual will forever be with me as inspiration to be patient for the clouds to move out.  Mimi Thorrison, model, writer, mother and chef wrote in her last blog post on Manger this, and it speaks directly to my heart even though there is a huge ocean between us and she was writing of something much deeper.

In the past week I’ve come to realize that simple things like sharing a table at dinner with the whole family are never more important than in times of turmoil. The comfort of good food, the healing power of a shared moment is never more needed than on a cold January night when bad news reaches your door.
So we continue to lead our lives, cook, eat, laugh and cry together and hope that by raising our children to the best of our abilities will help create a better world.

Today, it is time to get back in the kitchen.  All the hard work isn’t over, but I want to give myself a little sunshine before trudging through the mud again later this week.  I am going to treat myself and my little ones with a little creative fun that I hope you will enjoy too.  This dish is a wonderful rainbow!  My Dad says, “you want every color on your plate”.   This one serves that purpose!

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Rainbow Thia Chicken Salad

 

Here’s Ali’s recipe for Rainbow Thai Chicken Salad-

INGREDIENTS

3 cups shredded cooked chicken
2 cups shredded purple cabbage
1 cup shredded green cabbage
1 avocado, diced
1 mango, peeled, pitted and diced
1 (large) carrot, julienned or shredded
1 red pepper, cored and julienned (or diced)
1 cup roughly chopped fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup chopped cashews or peanuts
PEANUT DRESSING INGREDIENTS:

1/2 cup natural peanut butter
2-3 tablespoons hot water
2 tablespoons rice wine vinegar
2-3 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
2 tablespoons honey
1/4 teaspoon sesame oil
juice of 1-1 1/2 lime
DIRECTIONS:

Toss all your salad ingredients in a bowl leaving out the peanuts and some of the cilantro for garnishing the finished salad.  In another bowl, mix together all dressing ingredients.  You can set aside until ready to serve.  When you are ready to serve, mix together your salad and dressing.  Top with peanuts or cashiews and cilantro.

I found this recipe on Gimme Some Oven‘s website.  I thought her peanut dressing was a little too thick but she mentions that may happen and to add hot water.  I added more fresh lime juice and tamari (gluten free soy sauce) as well as hot water.   Again, the most important thing is getting all these wonderful colors on your plate.

The rainbow makes its way into your mouth and then to body and soul.  It will be sure to bring out the sun, if even for a moment at lunch!  Whatever clouds may be hovering around you, remember the sun is there, we just may not be able to see it.  Here’s to the sun during this cold February!  Cheers!

 

 

It Costs How Much??

IMG_9283I can not tell you how many times I have heard this question.  It costs how much?  Of course it doesn’t happen all the time, but it does happen.  Good quality things are not cheap.  We have all been there too many times at the store, looking for the less expensive item.  We buy it, bring it home, and wish we had bought the other one that costs a little more.  No, this doesn’t always happen but it happens more often than not.

I would like to explain why I charge what I charge for my food.  I want to do this because I really don’t want to charge anyone for more than I deserve or for more than my food is worth.

First, everything I make is fresh.  I am a one woman show with a little sprinkle of help from other fabulous people that have the same quality standard.  When I make a salad for a party, the lettuce is washed and cut the day of the party.  The cucumbers and onion are sliced the “day of” as well.  In most restaurants I have been in, I know that they have to cut their vegetables in bulk and most of them don’t sell it all that day and it will be used the following day or even the following few days.  Is this going to kill you?  Probably not.

I know that some places don’t carry extra virgin olive oil.  It is expensive and to cut corners they will buy mixed oils.  Even though you get a healthy salad you may be getting an oil that isn’t very good for you.  I use extra virgin olive oil for every dressing I make.  I am not making a fortune on millions of hamburgers sold at a cheaper price.  I am not even making a fortune- yet- but I think this is the premise- keep the quality of the product, no matter how big you get, or just don’t get big.

I know this eliminates some customers.  But, I would like you to think about food as health insurance for a moment.  What we eat can effect our overall well being.  If we all ate a little better and put a few extra dollars into something that could keep us healthy, why wouldn’t we?  We pay hundreds of dollars each month preparing for the moment that we get very sick.  What if you put just $50 towards eating healthier and more likely to not becoming sick?  Seems like a no brainer to me!

For example, I made a side garden salad today.  There were a couple of bad grape tomatoes in the bunch.  If you have ever had a bad grape tomato, you know it is one of the worst things to ever put in your mouth.  I can’t taste every grape tomato but I will throw that bunch away because the possibility of others tasting bad is higher.

I buy organic, sometimes.  I used to read up on what is best for you and what is not.  The problem with a lot of the information that comes up is that it is studied again, and then you are given another statistic that is telling you to do the opposite.  And who is doing the study?  Many of the times, a big paying company wanting you to buy their product.  I use my common sense that I have been given (which isn’t always grandiose), the little bit of knowledge I have (no high IQ here), my eyes (20/20), my taste buds (pretty damn good) and how I feel a couple of hours later (personal preferance).  To me, some organic products taste better (like an organic strawberry or tomato).   Some organic products are more readily available (like organic spinach).  However, some organic products are (in my humble opinion) not worth the money (like organic phyllo dough).

Pimento BLT

Pimento BLT

I try to keep the quality of my food exceptional.  I don’t want to sell anything that I wouldn’t want my children to eat or myself.  If I am making a BLT for family or to sell and there are no good looking tomatoes at the local Publix or Kroger, then I will take my happy self to Whole Foods and proudly drop a few extra dollars for some beautiful heirloom tomatoes.  It is worth every penny.  I love Holeman & Finch‘s breads, and I will spend a little extra to buy that too.

That is my dealio.  I hope it helps you to feel a little more comfortable in throwing down that extra dollar!

The Salad

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Garden Salad with Shrimp

I love a good fresh salad.  I am not talking about the lettuce in the bag here.  I want a fresh head of romaine, red leaf, or green leaf lettuce.  With fall now here, lettuce is now in season.  We have great farmers markets here in Atlanta to scope out the new seasonal vegetables.  I think it is always worth the trouble and time to find one you like in your area.  The flavors are worth it.

There are so many different flavors that you can add to your salad.  You could make it with an Asian flare with a ginger soy chicken and a ginger dressing.  You could make it with an Indian flare by adding curry shrimp and chic peas.   And don’t forget the Taco Salad.  Omit that nasty taco shell but pile the lettuce high and add ground beef with cumin, salsa, fresh lime and cilantro and a dollop plain yogurt.

I could eat a salad for every meal.  My favorite all time salad is a Garden Salad with Shrimp.  I would preface this salad as American.

I first get the best looking heads of lettuce as I described above.  I then add what ever ingredients I may have in the refrigerator or pantry.  Sometimes I add artichoke hearts or hearts of palm, tomatoes or dried cranberries, cucumbers or bell peppers, and finally a cheese, which is usually Maytag Blue Cheese or Feta.

I pile all this in a large bowl and then I top it with my sautéed shrimp.  Another great protein is grilled chicken breasts.  I like to season it with soy or sometimes a jerk seasoning if I am filling frisky.  There are some great wet jerk marinades in jars.  I prefer the jar instead of making it myself.  If you have ever made a jerk rub, you know that it takes every spice in the market.

For the dressing I mix a half cup virgin olive oil, 4-5 teaspoons balsamic vinegar (I like extra), a little dab of dijon mustard, minced garlic and a squeeze of half a lime.  This is fresh and it has no MSG.  Have you ever looked at what is on the labels of salad dressings?  No good!

To me, salads are so refreshing and can be just as filling as a hamburger.  It can take a little extra work but I believe it is well worth it.  Try saving a little left over salad in a zip lock bag for the following day with your protein in a separate bag.  It is the perfect simple lunch to take to work with you.

Just wait- your body with thank you because you feel so good!

Boxed Lunches

The first Box Lunches have been sealed, taste tested and there is not a crumb to spare.  The picture below is the chicken salad sandwich.  It is made with a whole chicken that I simmer with vegetables.  This retains a lot of the moisture and I get to keep the broth for soups.  I add mayo, sesame oil, cilantro, scallions, and celery.  The combination may sound strange but the taste is amazing.  I have been making this recipe and selling it since I lived in Charleston, SC., which was over 10 years ago.  I would sell the salad by the pound then.

I will begin delivering sandwiches next week.  Get those orders in.  Mandy@gritsandhoney.com My arms are wide open for the universe to guide me.  This is such a treat to be home with the girls, working from home, creating wonderful meals for old friends, and making new friends that I am now cooking for.  Thanks to all of you for your support and love as this next chapter begins!!

Box Lunch With Chicken Salad Sandwich

Box Lunch With Chicken Salad Sandwich