Spring has sprung, the grass is green and it is
Mother’s Day.
This will be the first Mother’s Day since my mom passed away. I must admit this is harder than I thought it would be. I am a very lucky Mom and Grandma and love to celebrate that. I am a tea drinker and the best treat is a steaming cup of Chai tea.


In a large pot bring 6 cups of your favorite milk to a simmer. ( whole, rice, almond,coconut, half and half or a mixture of them all)  Heat slowly and stir often. Add 3 or 4 chai tea bags to hot mixture depending on how strong you like your tea. Steep for 10 to 15 minutes on low.   While the milk is steeping it is time to add the spices: 1 teaspoon each of grated fresh ginger, cinnamon, and pure vanilla, 5 peppercorns, 4 smashed cardamom pods, a dash of nutmeg and allspice. If you like pumpkin pie spice then add 1/2 teaspoon too. Add honey or agave to sweeten to taste. Stain and serve. Top with whipped cream or a dollop of coconut cream and add a cinnamon stir stick.
If you do not have fresh ginger or cardamom pods then you can use powered. Make sure all your spices are fresh so you have the wow factor!
To keep hot you can also use your Crock-Pot or Ninja cooker
to keep tea hot without worrying about it.


These wonderful strawberries are the best treat for Mom along with a glass of orange juice and bubbly.
The night before, drain 1/2 cup ricotta cheese. Wrap in cheese cloth, place in a sieve over a bowl. Keep in the refrigerator. You can also clean 12 large strawberries and keep in fridge wrapped in a paper towel. Depending on how many strawberries you want to fill will depend on how much filling you will make. This filling doubles well and can be used as a dip with waffle cookies or cones.
In the morning take out clean and dried strawberries.
Cut in half lengthways, take a small spoon and gently scoop out strawberry pulp. This will form a bed to fill with the cannoli cream.
In a medium bowl add the ricotta cheese. Mix in 1/4 cup each of diced candied lemon and orange peel. Pieces should be small. Grate zest of 1 orange into cheese. Add the strawberry pulp and mix well.
In a separate larger bowl add 1/2 cup 33% whipping cream, 3 tablespoons of icing (powdered) sugar and 1 teaspoon of pure vanilla. Beat until soft peaks form and cream is slightly stiff. Fold ricotta mixture into whipped cream. Slowly fold in 1/3 cup mini chocolate chips.
Fill each strawberry half. Top with chopped tiny pieces of pistachios, mini chocolate chips and dust with icing sugar.
  • * Cleaning berries: gently rinse and pat dry on paper towel. Do not clean until you are close to eating them. Wash without drying to far in advance and they will mold.

I love this recipe, it is so fast and a incredibly delicious. All this while you sleep.
The night before grease a 9 x 13 inch glass baking dish with a thick layer of butter.  Sprinkle with 4 tablespoons of brown sugar and 1/4 cup of chopped pecans. Put 20 frozen bread dough rolls in a large bowl and toss with 1/4 cup melted unsalted butter until well coated. Then toss with  3/4 cup brown sugar and 2 teaspoons of cinnamon. Place rolls in a single layer over bottom of pan.  Sprinkle with 1/2 cup raisins and remainder of sugar mixture.
That is it.  Place a clean kitchen towel over pan and leave in a warm place to rise while you sleep.
In  the morning pre heat oven to 350f . Remove towel, drizzle with 1/2 cup melted butter. Bake 20 to 25 minutes until pan is filled golden sticky goodness!
Take out of oven and rest for 10 minutes.  Serve at once with more butter and a cup of Chai tea or coffee.

I can’t say enough wonderful things about pork. Nothing better than a pork roast for a fabulous dinner. A pork loin roast is delicious and easy to cook. Also great value, especially on sale. My favorite is a pork butt roast with nice marbled fat. Either way, leftovers are the best for sandwiches and fried rice.
Ginger marinade or Dressing

In a small mason type jar grate a thumb sized piece of fresh peeled ginger, about 2 tablespoons, 3 or 4 large garlic cloves grated, juice and zest of 1 lemon, 2 teaspoons of sesame oil, 2 tablespoons chili oil, 1/4 cup soya sauce.  Shake well. Taste and  adjust flavour. Add more oil or lemon if needed.
  • * You can use any oil if you do not have chili oil.
  • *  You can also add lime juice along with the lemon juice.
  • Keep sesame oil in fridge.
  • Peeling  ginger with a spoon, works great.
Rub roast with Ginger marinade, make sure you get into all
the cracks. Place in zip lock bag and pour more marinade into
bag.  Place in fridge and leave for a couple of hours.
While roast is soaking up all those delicious flavours it is
time to get the roast pan ready. Add enough oil to cover the
bottom. Lay 3 or 4 carrots and a thickly sliced onion over bottom
of the pan. Sprinkle with magic spice.  Once roast is ready
lay over carrots and onions. Sprinkle some freshly ground
pepper over roast. Keep marinade from zip lock to baste
the roast. Cook at 350f until internal temperature reads 160
degrees Fahrenheit basting every half hour. Take out Roast
to rest for 15 minutes. Cover with foil.
Now it is time to take the roast pan and work on those delicious
drippings. Depending on how much fat your roast has will
depend on the amount of drippings. Hopefully you have enough
to work with.  Take our carrots and onions. With a spatula
start scraping the bottom of the pan. Add a small amount of
boullion stock and some cool water. Turn on burner to
medium and stir. If you have any marinade left, add that and
cook for 10 minutes.  Taste and adjust flavours. Chop cooked
onions and add to pan.
Slice roast and pour drippings over roast slices.
Bring 1 1/2 cups Orzo to a boil in 3 cups of broth of your
choice. Add 1 Tablespoon of fresh lemon juice and zest
of 1 lemon.
Simmer 20 to 25 minutes until tender.  While orzo is cooking saute a
1 medium diced onion in 3 tablespoons of oil, add 4 to 5
grated garlic cloves, 4 chopped large pieces of roasted red peppers,
handful of sun dried tomatoes in oil, juice of half a lemon and
1 cup diced asparagus. Saute until veggies are soft and tender.
Dressing for Orzo

In a small bowl add 3 tablespoons of soya sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of sesame oil. Mix and drizzle over the cooked orzo and veggies.  Taste and add magic spice, salt, pepper or lemon.

*You can also use barley, farro, brown rice, or white rice


 In a large salad bowl add 1 large head of chopped up romaine lettuce.  3 tender celery stalks diced, 1 small red onion sliced, 1 small bag of broccoli slaw, 6 large radishes sliced, 1 jar of mandarin oranges drained (reserve the juice) and a large handful of toasted chopped pecans.
Dressing for salad
In a bowl add 1/4 cup rice wine vinegar, 1/4 cup grapeseed oil, 2 tablespoons of soya sauce, 1 heaping teaspoon dry mustard, 1/2 cup mayonnaise and enough mandarin juice to taste.
Use less dry mustard if you want a milder flavour.


I am a wife, mother, grandmother, retired travel consultant and survivor of life. I have dealt with many difficult situations and being able to cook and share great food has helped me survive challenges in my life. Cooking for my family has brought me much peace and joy. I have always had a facination with healthy food and fresh ingredients. Creating recipes from my own backyard or ideas from around the world is second nature to me. I will be sharing many simple tips that will help you add layers of flavour and the wow factor to everything you cook. Many times in my life cooking wonderful things has saved my sanity. Being able to express myself through food has shaped the person I am today. When my daughters encouraged me to start this blog, I realized I have always dreamed of sharing wonderful easy recipes, fun crafts, travel information and life stories from my kitchen to yours. I am always being asked for my recipes, cooking advise and tips to make life easier. I am looking forward to sharing my healthy ideas, expertise, and stories with you. Have fun, do not be afraid to create something not just ordinary but Extrodinary. Feel what you are creating, it will show.

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