lemonsI recently read an interview and the person being interviewed said that she always has a bowl of lemons on her kitchen table. As it began snowing again the other night, this idea of always having a bowl full of lemon made total sense!

Now I know what to do with all of the lemons that I bought.
These aren’t yellow but they make me smile.
This swing is perfect for a backyard in welcoming in the spring.
I would fly to Portland just to go to this shop.
I have started a new series call Gone Fishing.


My oldest daughter is almost as tall as me and she is smart and beautiful and she is growing up!

We tell her all of the time that we never really planned for her to be out of the baby bjorn.
joking, of course
well…  half joking

What can do I do about this – this growing up thing? Nothing!
Can’t do anything except that maybe we try and grow together.

She talks- hopefully I listen.
I talk- hopefully she listens.

If only it were that easy.


What does this have to do with veggie chili?
Not much — Except that things are a changing and it’s fall.

It’s when I eat veggie chili.

veggie chili

Veggie Chili (this is a recipe that I contributed to a cookbook that I just finished up shooting)

2 tbsp. olive oil
1 medium onion chopped
4 cloves garlic, minced
1 tbsp. chili powder
2 1/2 tsp ground cumin
1 zucchini chopped
1 yellow zucchini chopped
2 stalks celery chopped
2 cans (28oz.) diced tomatoes
6 oz. mushrooms chopped
2 medium sweet potatoes peeled and chopped
1 medium red pepper cored, seeded and chopped
2-3 cups water
1 can chick peas
1 can kidney beans
2 tbsp. tomato paste
1 cup frozen corn
2 cups cooked quinoa
sour cream – optional garnish
avocado – optional garnish


• Cook quinoa according to package
• In a large pot heat oil. Add chopped onions and garlic. Cook until tender
• Add the chili powder and cumin. Continue to cook for 2 minutes
• Add carrots, zucchini, celery and sweet potatoes and continue to cook for 5 more minutes stirring frequently
• Add red pepper and mushroom. Cook 5 more minutes stirring frequently
• Add diced tomatoes, chick peas, kidney beans, tomato paste and water
• Bring to a low boil, add corn and quinoa, cover and lower heat and simmer for about 20 minutes
• Garnish with sour cream and avocado if desired


Between back to school, fall sports, work, play, end of summer blues, and now Halloween just around the corner — it’s been a busy, busy fall – and a happy fall. I am excited to say that I recently did a cookbook shoot for a Philadelphia based company that published their own cookbook of healthy recipes. I will post the recipe that I contributed soon along with some of my other favorite recipes. Stay tuned. In the meantime, here are some shots from the book.



Love Village Whiskey! Town Dish had me write and photograph a story on the launch of Village Whiskey’s burger of the month series. Again- I had to bring someone along to do the tasting for me, but my friend who I invited just so happened to be a chef. She blew me away with how she broke down every burger — not only that but she loved them all. I can’t wait to go back and try them as a veggie burger. Check out the article here.


September is the month that you don’t want to end because you want summer to last forever. It’s the month of perfect weather for long days on the beach, bike rides in the park and country drives. It’s shorts and sweater weather, campfires, s’mores and cozy soups. It’s the nostalgic month – cool crisp mornings, school bus sightings, lush green sports fields ready for fall sports, Saturday morning cartoons and Sunday dinner with friends. September is that old friend that rolls in that you haven’t seen for awhile but when you reconnect it’s like the two of you have never missed a beat.


It’s that month that I wish I could package up and give it to someone as a gift — particularly those last, long days on the beach when there isn’t another person around for miles, when the dog can run free, and the kids spend their time finding tiny treasures, when there isn’t a worry in the world.


This year, I am in denial that summer is over and for just a few more days determined to keep my flip flops on. I am not ready for soups and cozy foods but instead still craving crisp green salads.




Click here for the recipe!