What To Do After A Hike in Australia

Time to eat and drink.  The rewards of hike Down Under!


I recently visited Australia and my host and great friend Marilyn, wanted to show me her beautiful adopted country.  No problem, however, it wasn’t easy keeping up with my very fit friend!  Thank goodness for the spectacular views!


Of course, after the hike, it was time for refreshments!  I know…now we’re talking!

img_0654Don’t worry, that was just a taster of an Australian beer for me.  Yep, liked it.

If I see oysters on a menu, I’m all in.  And these were so fresh I felt they came right out of the ocean in the photo above.  Maybe they did!


Another seafood I cannot get enough of is squid, aka calamari.  I know these look like onion rings!!!  This is not trick photography.  They really were this big!!  And delicious!  Ah Australia!


I’ll hike all day for food like this!

Gold Coast of Australia.  One hour north of Brisbane.  Put it on your bucket list.


Just saying…


A salad in not a meal.  It is a style.  ~ Fran Lebowitz

Knowledge is knowing that a tomato is a fruit.   Wisdom is not putting it in a fruit salad.  ~Miles Kington

It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil.” ~

“my salad days, When I was green in judgement, cold in blood.” ~
William Shakespeare


Fresh Herbs!

Fresh herbs

Herbs are the fragrant leaves of plants that do not have woody stems.

They can be annual or perennial.

Some of the most common herbs are: basil, bay leaf, chervil, coriander, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, and thyme.

Used in the culinary sense and for medicinal purposes.

Herbs flavor dishes so you don’t need a lot of salt, butter, or oil. The addition of some green herbs to a meal not only makes it more appealing to the eye and taste-buds, but can also add health benefits.

To store fresh herbs, rinse them with cool water to remove any dirt, then gently shake off excess moisture, and pat dry with paper towels. Place them in a jar and fill it with a few inches of water. Trim the ends of the herb stems so that they fit with the leaves above the jar’s edge. Keep them on the counter, or store in the refrigerator, covered loosely with a plastic bag.

To lengthen the life of fresh herbs you can freeze them. Chop your fresh herbs and put them into an ice cube tray or plastic bag and store in your freezer for later use. Freeze them in olive oil to use in sautés or roasted dishes.

You can also air dry fresh herbs that will last a long time. Take a bunch and secure the stems with twine or a rubber band and hang them upside down in a warm, dry place that’s away from direct sunlight. Put a paper bag over the herbs to prevent them from getting dusty.

Experiment! You will love them!

Carrots: The Vegetable for All Seasons


Carrots are available year round…no wonder they are so popular!

Actually a member of the parsley family!  Who knew?

Known for their heathy properties and high Vitamin A content for over 2,000 years.

When buying carrots they should be firm and smooth.  Avoid those with cracks and any that have begun to soften.  The best carrots are young and slender (as with so many other things!!  LOL!)


Happy New Year 2016!

Hello 2016!

IMG_0875 IMG_0876

I know I haven’t posted all year, but today we start anew!

Here’s to a great year for all of us.

Yesterday someone wished for me that all my dreams would come true this year, and that is my wish for you!


Oven-Baked Onion Ring Recipe

Can’t live without these!

MBI Onion Rings

Makes 6 servings


¼ cup + 2 tablespoons all-purpose flour

½ teaspoon salt

1/8 teaspoon cayenne

1 large white onion, cut into ¼-inch slices

3 egg whites, lightly beaten

¾ cup plain bread crumbs



  1. Preheat oven to 400 degrees F
  2. Spray baking sheet with nonstick spray
  3. Combine flour, salt and cayenne
  4. Separate the onion slices into rings
  5. FEB = dredge in Flour, dig in Egg whites, coat in Breadcrumbs
  6. Place on baking sheet and bake on top rack of oven until brown, about 10 minutes
  7. Turn onion rings over and bake until brown, 5-10 minutes

I like to serve them with ketchup, of course, or some blue cheese dressing.


One of my favorite foods: BEANS



Beans are seeded pods of various legumes.  They are among the oldest foods known to humanity, dating back at least 4,000 years.


Legumes are any of thousands of plant species that have seed pods that split along both sides when ripe.  Some of the more common legumes are beans, lentils, peanuts, peas and soybeans.

The high-protein legumes contain some Vitamin B, carbohydrates, fats and minerals.


A Few More Food Sayings


“Many’s the long night I’ve dreamed of cheese – toasted mostly…”  Robert Louis Stevenson

“Worries go down better with soup.”   Jewish Proverb

“He was a bold man who first swallowed an oyster.”   King James I of Scotland

“Unless the kettle boiling be, filling the teapot spoils the tea.”   ?


Sesame Chile Tempeh with Gingered Watermelon Salsa Recipe

This is probably one of those, “I am the last to know” situations, but I wanted to tell you about a really great cooking show that I recently discovered.

I get only basic cable tv at this time, so I find some shows and channels coming through that I have never heard of before. One of those channels that I can’t get enough of is create tv. It is also online at www.createtv.com. One of the cooking shows on the channel is Christina Cooks (online at www.christinacooks.com). Christina Pirello, MFN, CCN, “creates” an entertaining show by actually teaching a class that is informative and laced with humor. I love her personality. Check out her interesting and inspiring story on her website. And please watch her show, it is one of my very favorites right now.

I’ll share with you here one of her recipes that I am making for the second time tonight because I love it so much. It is by far, the best recipe with tofu that I have ever had. Let it marinate for a couple of days rather than just one hour and it gets even better! I’m going to add brown rice with it tonight. Enjoy!

Sesame Chile Tempeh with Gingered Watermelon Salsa Recipe

2 tablespoons organic soy
1 tablespoon Thai chile paste
2 cloves fresh garlic, finely minced
2 tablespoons sesame oil
1 tablespoon avocado oil, plus more for frying (I used canola oil)
8 ounces tempeh, cut into 2-inch square pieces


2 cups seeded watermelon
1/2 yellow bell pepper
3-4 scallions, thinly sliced
1 teaspoon finely minced cilantro
1 teaspoon grated fresh ginger
2 teaspoon mirin
1 teaspoon fresh lime juice
sea salt
1 jalapeno pepper, seeded, minced

Combine soy sauce, chile paste, garlic, sesame and avocado oils and whisk until smooth. Transfer to a zip-top plastic bag and place tempeh inside to marinate for at least an hour in the refrigerator.

While the tempeh marinates, prepare the salsa. Mix together, watermelon, pepper, scallion, cilantro, ginger, mirin, lime juice, salt to taste and jalapeno. Toss carefully to combine, taking care not to break watermelon.


To prepare the tempeh, place a generous amount of avocado oil in a skillet over medium heat. When the oil is hot, fry marinated tempeh (reserve any remaining marinade) until golden brown, turning once to ensure even browning, about 2-3 minutes per side.


To serve, lay tempeh on a platter and spoon any remaining marinade over top. Mound salsa on top and serve immediately.


Makes 4-5 servings.

Shrimp and Chinese Peas

Doesn’t get much better than this…