Posted May 26th, 2010 | Recipe- Dessert

As summer approaches, ice cream becomes a popular dessert.  An after dinner stroll with ice cream on a warm night can inspire relaxation and conversation.  While ice cream can seem a bit “childish,” I have a simple dessert idea people of all ages can appreciate.  In fact, it’s a perfect way to combine dessert and coffee in one elegant, refreshing, and delicious serving.

Vanilla Affogato:

1-2 thin slices of pound cake, angel food cake, or coffee cake
1 scoop of vanilla ice cream
1 cup of coffee, or 2 shots of espresso

Put the slice of cake into a bowl.  Scoop the ice cream and place on top of the cake.  Pour coffee or espresso over the ice cream.  Viola!  Simple but delicious! 

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Posted May 16th, 2010 | Uncategorized

I never knew I had so many friends! (Especially Facebook Friends!)

They came out of the woodwork and into cyberspace to wish me Happy 40th Birthday.  Thanks a lot for reminding me of just how much older I’m getting.

img_1371(Surprise birthday cake from the Bryll family – who won the St. Rose Auction. I go to their home to cook the Fusion Fajitas, and they surprise me with a birthday cake)

Sincerely, I do appreciate the well wishes and the support you give to me and this movement.

Please know that I will keep all of the Grace Before Meals family and friends intentions in my heartfelt prayers today in a special way as I join my family in thanking God for the gift of life – mine and yours in the Lord.


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This week’s e-mail recipe is more of a cooking tip that lets you use not-yet-fully ripe fruit, such as strawberries or kiwifruit, as a topping for cakes, pies, or ice cream.  That’s what we had to do for this set of desserts.  As some of the kiwi wasn’t fully ripe, we were able to break down the toughness with the lemon, and sweeten it up with some sugar.  This recipe creates a delicious glaze that takes away tartness and makes a topping that’s both soft and textured.

Ingredients and Instructions:

Cut the fruit into ¼ pieces. For every 2 cups of fresh fruit, combine with the juice of one lemon and a ¼ cup of granulated sugar.  Mix with fruit and let flavors absorb for about 1 hour before using as a topping for desserts.

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Posted May 4th, 2010 | Recipe-Fish

White Wine and Citrus Salmon
1 salmon fillet, approx. 4-5 ounces
½ tsp salt
¼ tsp pepper
1 clove garlic, minced
4-5 cherry tomatoes, halved
½ cup orange juice
¼ cup white wine
1 tsp fresh parsley, minced
1-2 slices lemon
2  12-inch pieces of aluminum foil, large enough to create a “packet” for the fish with the juices

(My nieces making a version of this dish.)


Preheat oven to 375.  Create a “cross” with the aluminum foil.  Fold sides to the center to create a “bowl” or a sealable “packet” out of the foil.  You will eventually put the fish in this, along with the juices, and place it directly in the oven. Place salmon in the center of the bowl made of the foil and season with salt and pepper.  Add the rest of the ingredients and seal so the juices do not spill out.  Put the foil packet in the oven for about 20 minutes.  Carefully open the foil packet, watching out for the release of steam.  To plate, place salmon in a deep dish plate or a shallow bowl.  Top off salmon with the other ingredients and pour the juices over the salmon to create a light but flavorful broth.

(Version of this deliciously simple salmon dish.)

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