It’s unfortunate and unbelievable what we as a nation are going through right now. I wish all of you to stay healthy and safe. We’re all in this together! I’m in Illinois and we are currently on ‘lock-down’ at our homes until April 30th. So, I have to figure out things to do to keep my sanity! I was to be in the Napa Valley region in California this week. But COVID-19 happened and Cali seems to be pretty much shut down! But that didn’t stop us ladies going on our tour. We just did it ‘virtually’ by means of Facebook video calling. It was a blast!! I made a little spread as if I was at an actual winery sipping on the goddess of drinks and enjoying a meat, cheese, and fruit platter. The two wineries we visited were the Robert Mondavi winery and the Dell Dotta Napa Valley (Historic, Estate, Plaza) winery. See video below.
The weekend of May 4th was by far the best weekend in the books this year. Saturday started with a four hour yoga retreat. Boy was that a wonderful experience! I really think I need to implement more yoga in my life! I found it comforting, peaceful, and physically pleasing. Camping was the perfect ending to the day! I absolutely LOVE camping! My friends were already at the site with a dream camper on wheels. It was decked out with A/C, beds, a dining area, a bathroom, a kitchen, the WORKS! Sure there was plenty of room for me but did I opt to sleep in the camper? NOPE! I threw up my one-man tent and slept in it on my air mattress. It was perfect! It was the perfect day to camp out. Take a look at the pics….
Such an easy, healthy, and yummy side dish or a main course. This was a recipe I got off of allrecipes.com. Recipe courtesy of France C. Thank you, France C. for this healthy side dish!
- 2 zucchini
- 1/4 English cucumber, chopped
- 10 cherry tomatoes or more, halved
- 1/4 cup thinly sliced red onion
- 2 oz. crumbled feta cheese
- 2 tbs EVOO (Extra virgin olive oil)
- 2 tbs fresh lemon juice
- 1 tsp dried oregano
- salt and ground black pepper to taste
- Cut zucchini into ‘zoodles’ (spaghetti noodles made from the zucchinis). Place in bowl with sliced cucumber, tomatoes, red onion, and feta cheese.
- Whisk olive oil, lemon juice, oregano, salt and pepper in small bowl and pour over zoodles and veggies.
- Toss together and enjoy with your favourite protein or just by itself.
*Of course you can add whatever else to the salad to make it extra yummy. I added a little bit of honey to the dressing to give it a bit of a sweet taste to offset the citrusy lemon. It was the perfect little addition! Bon appétit!
Cast Iron Brown Butter Honey Garlic Salmon
The key to this success is a cast iron skillet! I stumbled across a recipe online and did what they offered and boy did it turn out yummy! I’ve made salmon twice like this so far. Ingredients and directions are below:
2 or 3 tbs of butter or ghee
Juice from a lemon wedge
2 to 3 cloves of chopped garlic
Melt butter and whisk until it turns black. Add squirts or a few tbs. of hone. Whisk together. Saute garlic. Cook salmon until crispy on both sides and salmon flakes off with a fork. Bon appétit!
Recipe courtesy of: This Old Gal – Jill
2203 CR 3000 N – Gifford, IL 61847
Brief Description: Serves lunch and dinner and is kid friendly offering a children’s menu as well as a wheel chair accessible entrance. Alcohol is served here. There is NO draft beer, bottles or cans only.
My Review: Today was my first day ever eating here. The boys and I really enjoyed it! It was taco specials day so Kevin opted for the taco salad, Daniel for the all you can eat fresh salad bar, and I, the ribeye sandwich and salad bar. The salad bar was fresh with a great variety of toppings and sides. The ribeye was great except it was not medium rare as requested. No need to complain though. It was tender and moist. The au juice was a great compliment to the sandwich. It was very slow when we were there on a Saturday afternoon. I hope they got busier during the evening. Nice little diamond in the rough!