Best side you will ever have

This Easter I tried to do things a bit healthier and I was given a barley risotto recipe from my mom that she swears by.

She was right, as mothers usually are, and it was not only delicious but oh so easy!

I’m sure this recipe is out circling the web but this is the recipe as she told me. Try it out and enjoy.

Barley Risotto

2 tsp olive oil
2 med onions chopped up
2 large portobello mushrooms or in my case a package of white button mushrooms – or whatever you have.
2 cloves of garlic minced.
3/4 cup of barley
2 1/2 cups of chicken broth
1/4 cup of Parmesan

Heat Olive oil and onions in a pan with a lid on medium heat for about a minute
Add mushrooms and garlic (mushrooms all chopped up) sauté for a minute or two
Add barley and chicken broth, stir
Bring to a boil, reduce heat and cover.
Let simmer for about 50 mins. Remove from heat. Add Parmesan. And serve

Oh. So. Delicious.

Happy Easter all!

Five things

Spring is in the air.

Laundry was hung out this weekend!


I bought some fabulous new glasses – in several pastel colours to liven up my every day life.


The garlic I planted in mid October has sprouted and is very happily growing.


This cider is oh so delicious on a beautiful spring day!


This trunk I got at the thrift store for 3.99$ and need to figure out a clever way to display it in all of it’s vintage glory.




Lexxi also likes spring – as you can tell and the fish are moving about finally – it’s officially. Spring has sprung.


Cooking class

Tuesdays between 12-1 the superstore beside my work does cooking classes. For $10 we learn how to cook a different meal, a dessert, get to eat said meal and dessert and of course the recipe.
The ladies at work had been takin part in this for several years and Ive been more than happy to jump in and take part as well.
The first week the instructor made a vegetable lentil soup and it was pretty delicious. The best part is how the smell fills up the room.
This week she made a soy glazed fish with rice, bok Chou and steamed carrots. Dessert was a broiled brown sugar grapefruit.
The meal was really good, I have been spoiled with mike – his father is a fisherman and we have been eating the freshest fish and in this class we had a frozen akobi? Buy it was still good. Then the grapefruit was alright. I wouldn’t make it again but hey that’s all in trying new things! And – no dishes to do!





I wanted to try new things this year and I think this is a good start.

Too. Many. Eggs.

I started a new job the second week of march full time hours but only four days a week – also I still am waitressing 15-20 hours a week.
Needless to say I haven’t had a lot of time to cook. This morning I don’t work until 11:30 so when I opened the fridge and noticed we have two million eggs I thought perhaps I should bake something and use these suckers.

While it is hard to use two million eggs, it’s also hard to use three and a half dozen. I use four and made two dozen chocolate chip muffins and tonight or Friday evening – time permitting I will be making some zucchini brownies and maybe some cupcakes to use these suckers.




Look at all those eggs! And those cartons are full!

Taken from
The chocolate chip muffin recipe i used;
2 cups of flour
1/3 cup of brown sugar, packed
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
2/3 vanilla almond milk
1/2 cup of butter, melted and cooled
2 eggs
1 dash of vanilla
1/2 cup of chocolate chips

Preheat oven to 400 degrees mix it all up and cook about 15-20 mins.

I also made my fav Mediterranean chicken and pepper salad.
I use Mediterranean salad dressing.
Cooked chicken, feta cheese, tomato, peppers, tomato and sun dried tomatoes.