Thursday, June 28, 2012

photo by Betty Crocker
Vicki (sister-in-law extraordinaire) and I had a discussion on the trend of red, white and blue food for the 4th of July. Conclusion? We think it is sort of yucky. I have determined, by reading the food blogs this week, American Flag colored food has a firm grip on Food Bloggers.

For me, the Flag of the United States of America, the true Red, White and Blue, will be fluttering in the Kansas breeze. My flag was presented to Arch by an organization that was very special to him. The flag had been flown above our nation’s Capitol in his honor in 1999. Old Glory will be present for my celebration of Independence Day!

photo from the cooking channel
I have absolutely nothing against food for the 4th! The more, the merrier. Maybe it is my Kansas City upbringing, but I think of barbecue for the 4th, and I am not aware of any blue meat from the smoker or grill…..thank goodness.

Here, in Mid-America, we generally think of ribs and/or brisket from the smoker, or from one of the wonderful barbecue joints that Kansas City is famous for. Maybe we have hamburgers and hot dogs on the grill. After all, the 4th means barbecues, picnics, parades and patriotic concerts in the park. We celebrate the honor of being American.

I Googled “how many pounds of baked beans are consumed on the 4th of July?” and I found some amazing facts. I will tell you that On July 4th alone, the biggest hot dog day of the year, over 155 million hot dogs will be consumed. That is enough hot dogs to stretch from Los Angeles to Washington, D.C., more than five times! However, I still have no idea how many pounds of baked beans will be eaten.
So, here we are, the 4th is fast approaching. Farmer’s Markets are swelling with fresh, homegrown juicy red tomatoes, crisp sweet ears of corn and big round, thirst quenching melons. The butcher’s cases will be bulging with long meaty racks of pork ribs and beautiful red, well trimmed briskets of beef. Your mailbox will be loaded with colorful ads from grocery stores, advertising hundreds of special deals.

Make your plans for the holiday, fill out your shopping lists, and when the time comes, go ahead and make that Red. White and Blue cake. Personally, I think
All-American Apple Pie is the dessert of the day…..
If you are having a large crowd, make it an
Apple Slab Pie!
photograph from Pillsbury

1 recipe for a double pie crust
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

1. Heat oven to 450°F. Prepare your favorite pie crust for a two crust pie. Do not divide, but gather all of the dough and roll out to a 17x12 inch rectangle. Fit crust into your 15x10x1-inch  pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.

2. Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
3. Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.
4. Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.
If you absolutely insist on having a flag dessert....
tint you drizzle, 1/3 red, 1/3 blue, leaving the final third untinted.

I'll get back to you on that baked bean question!

Tuesday, June 19, 2012

How many different recipes for Potato Salad exist out there? It is, indeed, a food that has been changed to suit individual tastes for centuries As I have said before, baking is a science, not much room to tweak the recipe. But with Potato Salad, the sky is the limit. Not only do we have individual influences, but also regional, national, and yes, international influences! Ina Garten has a fabulous French Potato Salad recipe on . All of my German friends have German Potato Salad recipes, each a little different. It is one of those things that “Mutter” taught them.

Did you know there is a South African Potato Salad? I must admit I have never tried it, mainly because it contains sweetened condensed milk…and honestly, that just does not appeal to me!

Back here in America, we too have many varieties of what we feel is a truly American food. Some contain yellow mustard, some Dijon. There is green onion in some, only red onion in others….some can’t be tolerated unless it has Vidalia onions! Oh, and do you put pickles in yours? Dill or sweet?

Then there is the choice of peeling the potatoes or leaving the skins on. I suspect many have moved to leaving the skins on due to the unpleasant job of peeling potatoes. Thanks to dear Jill in Topeka, Kansas, we can have our peeled potatoes without the job of peeling! Watch this video. You will be amazed!

Now that our potatoes are neatly peeled, it is decision time. What type of Potato Salad is your favorite? Mine? None other than…

Deviled Egg Potato Salad
8 hard cooked eggs
3 tbsp. vinegar
3 tbsp. prepared mustard
1 c. mayonnaise
1/2 c. dairy sour cream
1/2 tsp. celery salt
1 tsp. salt
6 med. potatoes, cooked & cubed (4 - 4 1/2 c.)
½ cup chopped yellow onion

Cut eggs in half; remove yolks; mash and blend with vinegar and mustard. Add mayonnaise, sour cream, celery salt and salt; mix well. Chop egg whites; combine with potatoes and onion. Fold in egg yolk mixture; chill. Makes 6 to 8 servings

I won't discuss the mayonnaise/miracle whip decision....there is no decision. I see absolutely no reason on earth for that fake mayo to even be on the grocer's shelves! Mayonnaise,the real stuff,or nothing at all!
Now that that is settled, I am not saying you should make only Mayonnaise based potato salad. There are wonderful salads without.

You know me well enough by now to know I won’t forget Italy! Here is a wonderful version from
Gorgeous salad!

Deconstructed Italian Potato Salad

Serves 2 [can be doubled or tripled or...]

For garlic-infused olive oil [makes 1/2 cup]:

1/2 cup good quality extra virgin olive oil
1 large clove garlic
freshly ground black pepper

For potato salad:

4 tablespoons garlic-infused olive oil
1 large russet potato
1 cup chopped tomatoes
2 tablespoons chopped red onions
4 teaspoons capers [chopped if large]
2 tablespoons chopped fresh basil, divided
salt and freshly ground black pepper, to taste

Make garlic-infused olive oil. Peel garlic clove and bash it with the side of a knife to break it up, but not pulverize it. You want big chunks. Combine with olive oil in a jar. Grind in several generous grinds of black pepper. Seal jar and shake to combine flavors. Make at least 2 hours to up to a day or more ahead. The longer you let it sit, the more garlicky it will become. If using the same day, leave it on the counter and give it an occasional shake. If making it a day or more in advance, refrigerate. Bring to room temperature before using.

Make potato salad. Bring a large pot of water to boil. Peel and slice the potato into generous 1/4-inch slices, discarding ends. When water is rapidly boiling, salt it generously and add potato slices. Cook until they just lose that raw potato taste, but are still firm, no more than 7 minutes. Using a slotted spoon, gently transfer potato slices to bowl of iced water to stop the cooking. After potatoes have cooled transfer to a paper towel-lined plate.

Combine tomatoes, onions, capers and half the basil in a bowl. When you’re ready to assemble the potato salad, dress the tomato mixture with 1 tablespoon of the garlic-infused olive oil [shake the jar first to get some of the ground pepper in the mix]. Spoon 3 tablespoons of the oil into the center of a serving plate. Arrange the potato slices in a single layer in the pool of oil. Scatter the tomato mix evenly over the potato slices. Sprinkle the remaining tablespoon of basil over everything and season the salad with salt and pepper. Serve.

. After you finish the salad, there will still be olive oil on the plate. If you have some crusty bread to sop it up with, you will be really, really happy.
So, if you are tired of your go-to potato salad recipe, here is your chance to be adventuresome. You have time to make some changes before that #1 Potato Salad Day…the 4th of July!

Monday, June 18, 2012

What a lovely afternoon! My dear sweet sister-in-law came over, we opened a bottle of wine and spent the next 2 hours watching Dallas! I recorded it the night it was on and we finally got around to watching it. I made some ham salad, put out some Ritz Crackers, and we had a great time! The wine at 2:00 in the afternoon had quite an affect on me, but evening plans consist of walking Zeus, the Moose before bedtime, so I think I am safe.

I am always so shocked every darned morning when I see myself in the mirror, I have way too many wrinkles! It can be depressing some days. But not today….not after I saw Larry Hagman. He has aged! Of course, he is in his 80s now!

Do you remember the season ending murder attempt in the March 21, 1980 "A House Divided" episode All summer long everyone wondered “Who Shot JR?” You don’t remember? You probably weren’t born yet! Here is Larry Hagman’s favorite scene….of course….
It was definitely what they call a Cliff Hanger!

The new Dallas is very good, full of the oil business, the cattle business, and plenty of monkey business! But, as I said, the original cast members have definitely aged…but then, so have I. As for the new cast members…young good looking men, gorgeous women. The young men cast as JR’s and Bobby’s sons are perfect for the parts. Chips off the old blocks!

So, today Dallas was enjoyed with wine. In 1980, I didn’t drink wine, but I did drink a very popular drink of that era….the Frozen Daiquiri. It was so simple, so tart, so cold!

This recipe makes six servings.
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces rum
1 tray ice cubes
(You can tell this is an old recipe! A TRAY of ice cubes! Today, I'd say about 21/2 to3 cups of ice.)

In a blender, combine limeade concentrate, rum and ice cubes. Blend until smooth. Pour into glasses and serve immediately.

I am very happy drinking wine with the new Dallas…..the Daiquiri is no longer a favorite of mine... Instant heartburn! Maybe that is because I’ve aged at the same rate as JR….that is painful!

Thursday, June 14, 2012

As a chef, an enthusiastic baker, a maker of ice creams, and now, finally, a painter, I find it impossible to not drool over the paintings of Wayne Thiebaud. You see, Thiebaud is well known for his paintings of pies and cakes, even ice cream cones and hot dogs, all lined up in tidy rows. He spent time working in the food industry as a young man in Long Beach, California. He worked at a small café named Mile High and Red Hot, where "Mile High" was ice cream and "Red Hot" was a hot dog. In 1961, Thiebaud's food paintings—images of cakes, pies, candy, gumball machines, and deli counters painted with thick paint in bright colors, with amazing shadows—were exhibited in New York. They were a big hit! Though some scholars called Thiebaud a Pop artist (think Andy Warhol and the Campbell’s soup can) because he painted popular consumer goods, but Thiebaud said he painted them out of nostalgia; they reminded him of his boyhood and the best of America.

WayneThiebaud was born in Mesa, Arizona in 1920. Today, in his 91st year, Thiebaud is still painting. This makes me think that the paintings of food that I want to tackle, mostly to hang in my own kitchen, might not be such a crazy idea after all. I do have one question… it possible to paint a row of cakes before you eat them?

As much as I love cakes and pies, I really want to paint breads . Big crusty, golden brown loaves. I will cut one slice from one loaf and smother it in butter! Oh my! I just remembered my Buttery Dinner Rolls! That's I am fired up!
Light the oven!

Buttery DinnerRolls
1 cup milk

1 tablespoon active dry yeast
1 teaspoon salt
1/4 cup sugar
1/2 cup butter, softened, plus more for sheets
2 eggs
3 1/2 cups all-purpose flour, plus more for kneading and shaping (3 1/2 to 4)
1. Microwave milk, uncovered, until warm (90° to 105°), about 20 seconds at full power. Put in the bowl of a stand mixer. Stir in yeast, salt, and sugar. Let sit until foamy, about 5 minutes.

2.Attach dough hook and, with mixer on low, stir in butter and 1 egg. Add flour, 1/2 cup at a time, until a stiff dough forms and pulls away from inside of bowl. Cover with a clean towel or plastic wrap and let sit until doubled in bulk, about 1 1/2 hours. Meanwhile, butter 2 large baking sheets and set aside.

3.Punch down dough and turn it onto a floured surface. Knead a few times, adding more flour if necessary to keep dough from sticking. Divide dough into 24 pieces. Working with 1 piece at a time (keep other pieces covered), roll into a 10-in. rope. Coil rope into a flat spiral or twist into a pretzel shape, pinching ends in place. Put shaped rolls on buttered baking sheets. Cover and let sit until doubled in bulk, about 45 minutes. Meanwhile, preheat oven to 350°.

4. In a small bowl, beat remaining egg with 2 tbsp. water. Brush rolls with egg wash and bake until brown, about 20 minutes, rotating pans halfway through baking time to ensure even baking. Cool on wire racks. Serve warm or at room temperature.

..Seed Rolls: After brushing rolls with egg wash in step 4, sprinkle them with 1 tbsp. poppy seeds, sesame seeds, or onion seeds.
..Cheese Rolls: Add 1 1/2 cups freshly shredded cheddar or gruyère cheese to the dough with the butter and egg in step 2. Sprinkle rolls with additional cheese before baking, if you like.
..Herb Rolls: Add 3 tbsp. minced fresh herbs-such as oregano, rosemary, thyme, or basil-to the dough with the butter and egg in step two.
 ..Saffron Rolls: Add 1/2 tsp. saffron threads to the milk in step 1.

Wednesday, June 13, 2012

If you have been reading my blog for a while, you have figured out that I am a firm believer that butter, sugar and salt make the world go ‘round. Each, alone, is a magical ingredient, giving the Midas touch to whatever recipe you have in mind. But when you use all three together…there can be perfection.

I do hope you realize that these three magical ingredients are in everything from Toll House Cookies to Mama’s Lasagna. I have nothing against cookies or lasagna, heaven knows I’ve made and eaten more than my share! The point is,  there are recipes out there that contain this triple crown of ingredients, which are melt in your mouth heavenly. I am on a quest to find each and every one of them.

Another bit of information you have probably learned about me is that I read dozens of food blogs, cookbooks and magazines every week. As a caterer, Iong before we had computers, I learned if I bought a $35.00 cookbook and found just one recipe that I could use in my business, it was money well spent. Today, with the internet, every recipe in the world is at your fingertips. Oh how I wish I could speak a dozen languages! That would open up millions of recipes for me. I speak what I refer to as "cookbook and menu languages". Having read so much about cooking methods, ingredients, etc, I simply know what these foreign cooking terms mean…that doesn’t mean I know how to pronounce them correctly!

So, you are wondering where I am going with this, right? Let me tell you.

This morning’s email brought a link to another food blog that I read, Cream Puffs In Venice. It is written by Ivonne who lives in Toronto, Ontario, Canada. She comes from a large Italian family that loves to eat. I have no idea what her age is, but the way she describes learning from her two grandmothers, I had an immediate connection with her. She had one advantage….her grandmothers lived in Italy…..mine? Missouri. Not that Missouri is bad, it just isn’t Italy!

Ivonne takes beautiful photographs of her food for her blog…the kind that grab you instantly, the kind that make you drool. Sure enough, first thing this morning, there it was....

Salt-Kissed Buttermilk Cake with Strawberries adapted from
1 1/2 cups whole wheat pastry flour
1 cup cake and pastry flour
1 tablespoon baking powder
1/2 cup light brown sugar
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/4 cup butter, melted and cooled slightly
zest of 2 lemons
1 cup of berries (Ivonne used strawberries)
3 tablespoons large grain raw sugar
1 teaspoon large grain salt (Ivonne used Kosher salt)

Preheat oven to 400F degrees, racks in the middle. Grease and flour one 11-inch tart/quiche pan.

Combine the flour, baking powder, and sugar and salt in a large bowl. In a separate smaller bowl whisk together the eggs and the buttermilk, whisk in the melted butter, and the lemon zest. Pour the buttermilk mixture over the flour mixture and stir until just combined - try not to over mix. Spoon the batter into the prepared pan, pushing out toward the edges. Place the berries on top of the batter, breaking them slightly with your fingers. Sprinkle with the large grain sugar and then the large grain salt. Bake for about 20-25 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.

I hope you enjoy it, and Thank You, Ivonne, for passing this one on to us.

Tuesday, June 12, 2012

I woke up in the middle of the night thinking about Crab Cakes with Remoulade sauce and Corn on the Cob….please don’t ask me why, I haven’t a clue. But the amazing thing is, today I received an email from friend and fellow painter, Nancy, with a video link explaining how to cook “silkless” corn on the cob! I definitely want to share the video with my readers, so I figured I do an entire menu for you.

This is a great summer menu, won’t create too much heat in the kitchen.

This appetizer idea came from a blog I read regularly. It is called TasteFood and you can find it at:

Avocado Bruschetta with Balsamic Syrup
Serves 1 to 2

1/4 cup balsamic vinegar
1 tablespoon freshly squeezed lemon juice
Sea salt
2 slices French  bread, 1/2 inch thick
Extra-virgin olive oil
1 large garlic clove, peeled, partially smashed
1 ripe but firm Hass avocado
Freshly ground black pepper

Combine balsamic vinegar, lemon juice and a pinch of sea salt in a small saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until vinegar reduces by half and has a thick syrup consistency, 5 to 7 minutes. Remove from heat and cool slightly.

Preheat oven broiler or grill pan. Brush bread slices on both sides with olive oil. Rub with garlic clove. Toast in oven or on pan until golden brown, turning once. Transfer to a plate.

Trim tip of avocado. Run knife vertically around center of avocado, cutting into flesh until knife meets the pit. Gently twist the avocado open and remove pit. Carefully remove the skin, keeping avocado intact. Thinly slice avocado halves crosswise. Arrange avocado slices on bread, overlapping in an accordion pattern. Brush with balsamic syrup. Sprinkle with sea salt flakes and generously season with black pepper.

Next is the salad.
I love this Cantaloupe and Prosciutto Salad

Juice of 1/2 fresh lemon
3 tablespoons extra-virgin olive oil
4 cups (about 2 oz.) loosely packed baby arugula
1/4 ripe cantaloupe, peeled and thinly sliced
8 slices (3 oz.) thinly sliced prosciutto, torn into pieces

1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
 2 ounces Parmesan cheese, shaved
In a large bowl, gently toss lemon juice, oil, arugula, cantaloupe, prosciutto, salt, and pepper. Top with Parmesan.

Now for the Main Course….don’t you just adore Crab Cakes? I do, and have tried dozens of recipes and loved them all! I don’t think I have ever met a crab cake I didn’t adore. I have used just regular canned crab meat, but the cans of refrigerated crab from the seafood department at the grocery store are much better!

The Best Crab Cakes

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
1 Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

And, my preferred sauce is Rémoulade Sauce
Rémoulade Sauce
1/2 cup mayonnaise
5 1/2 teaspoons sweet pickle relish
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon minced fresh parsley leaves
1/2 teaspoon capers, drained and rinsed
1/2 teaspoon Dijon mustard
1 small clove garlic, coarsely chopped
Salt and pepper

Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl and refrigerate until ready to serve (the rémoulade can be refrigerated for up to 3 days).

Finally….the Corn on the Cob! I was so glad to see this video. I’m not sure I would have tried it if it had just been a written recipe. Seeing is truly believing. Now, I just saw this today, so I haven’t tried it yet. I suspect it will taste far more “corny” and possibly a little of the husk’ s taste will be there. I love the idea of having a small pitcher, like the cream pitcher of seasoned melted butter. Let me know what you think of the procedure and the flavor.

Here is the link:

For dessert, you choose your favorite. I think I’d whip up a quart of fresh peach ice cream!

Tuesday, June 5, 2012

Buns, Buns, and More Buns

snoozin' by Kay Tucker
crashin' by Kay Tucker
Do you want the Bare Facts?

Are you ready for the Naked Truth?

Yes? Then come to
ART in the VINES!
Saturday, June 9th, 11am to 4pm and Sunday, June 10, noon to  4pm.
Somerset Ridge Vineyard and Winery

Speaking of Buns......
How 's that for a segway?
Yes, I have a recipe for you.

Here is a recipe from Fleischmann's Yeast. For a perfect burger, visit you butcher for the freshest ground beef available, then bake your own buns. As your burgers are cooking, slice the buns in half, butter both halves then toast either on the grill or in a skillet! Those two ingredients will assure you a perfect burger, ready for all your favorite condiments! Who doesn’t love a burger?

Hamburger Buns….Homemade is always better!
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/4 cup sugar
2 teaspoons salt
1 1/2 tablespoons instant minced onion
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 cup milk
1/2 cup water
3 tablespoons butter or margarine
3 eggs, at room temperature
poppy or sesame seeds

1. In large bowl, combine 1 1/2 cups flour, sugar, salt, instant minced onion and undissolved yeast. Heat milk, water and butter until very warm, 120º to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. Divide into 8 equal pieces. Form into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 4-inch rounds; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets over pans. Let rise until doubled in size, about 15 to 20 minutes.
4. Lightly beat remaining egg; brush on buns. Sprinkle with sesame or poppy seeds. Bake at 400ºF for 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks.

Saturday, June 2, 2012

I have just pulled out my good old Jack LaLanne juicer.. Thank heavens, the Farmer's Markets are open again!  There is no  better or fresher juice than that you prepare yourself. Good old Jack stopped doing  jumpin' jacks long enough to produce a mighty fine juicer. I bought mine online, purchased a rebuilt one, and I couldn't love it more! 
Several summers ago, we had a family reunion in North Carolina, right on the beach. It was scheduled to coincide with the 50th anniversary of my sister and brother-in-law. There were over 40 of us and all stayed in a 4 story house, right on the beach at Topsail Island. The Atlantic was at the front of the house, a pool at the back.  We could seat 50 for dinner! There were 4 King Suites,  4 Queen Suites, 2 bunk rooms, each sleeping 6 children, and several just regular bedrooms, if I remember correctly.  It had, thank heavens, an elevator because hauling the food in for that many people was quite a job, and the kitchen was on the top floor! Great view!
We had our own chef there, Chef Toy. He was wonderful and he is the one that introduced me to Jack's juicer.  Chef Toy made wonderful juices for me each and every favorites were his Bloody Mary mix made with wonderful red ripe tomatoes and his own secret seasonings! Then there was his cantaloupe juice! Heavenly! did you know that studies have found that regularly eating cantaloupe or drinking cantaloupe juice can help to protect your body from free radicals, support a healthy immune system and, specifically, keep your lungs as healthy as possible. In addition to all of this, the high amount of potassium in cantaloupe can potentially help to relieve stress.
When making cantaloupe juice recipes, it is important to wash the fruit first before cutting into it to prevent contaminating the flesh (cantaloupe rind is considered one of the dirtiest in the produce aisle, even if it’s organic), and to use a sharp knife.

As you trim the cantaloupe, removing the skin and seeds and cutting it up for the juicer, try to leave some of the green from the rind behind. This contains chlorophyll, which can help your body to digest the other nutrients in the cantaloupe more easily.
His carrot juice was so good! He put an apple through the juicer along with the carrots. Apples are used a lot along with other fruits and veggies.
I came home after a week of being totally spoiled and knew I had to have my very own juicer.
Honestly, the first few times I used it I thought the cleanup was pretty tedious, but I became so addicted to the fresh juice that I decided cleanup was well worth  it. Now,everything goes smoothly;practice makes perfect!  
If you are interested in checking out a juicer, go to
Also online, you will find lots of recipes and ideas for wonderful juices and smoothies.  All of that wonderful juice whirled in the blender with a little ice and yogurt sure makes a great treat! I am the farthest thing from a health food nut, but I suggest you check into adding protein powder and flax seed to your smoothies. After all, why can't they be healthy as well as delicious.  

Beet and Apple Juice
I've tried some of  the veggie juices also. I love the tomato, of course, but I find it scary when I throw in a handful of fresh spinach or kale.....I am afraid that strange colored drink will taste bad, but it never does! For some reason, I am thinking about trying beet juice! Can you believe it?  I'll report back on that....soon. I have a little more thinking about it to do. 

Ponte Vecchio, Florence, Italy

Ponte Vecchio, Florence, Italy
oil painting by Kay Tucker

Somerset Autumn on Wea Creek

Somerset Autumn on Wea Creek
Oil Painting by Kay Tucker, Private Collection


oil painting by Kay Tucker

Kansas Storm

Kansas Storm
oil painting by Kay Tucker, Private Collection

Watercolor Collage

Watercolor Collage

Tempo al Tempo....All in Good Time

Tempo al Tempo....All in Good Time
48"x36" sculptural painting by Kay Tucker