In the blink of an eye… dinner is served!

Ready to grill!

Well isn’t this a nice tidy little dinner to take outside and toss on the grill? There is so much in season right now that tastes fantastic, we are so fortunate! We usually split a chicken cutlet (a chicken breast sliced horizontally). The chicken breasts are just so huge we both get kind of freaky about them… so this has been a good solution. Add a few ears of corn, and a peeled and sliced sweet potato (that I have microwaved just until I can start to insert a fork easily), toss in a wee bit of olive oil, thread on skewers with some Vidalia onions and it won’t be long before dinner is served…

Dinner is served!

Yum! Sometimes we have a small salad to go along with, or sliced cucumbers in Greek yogurt and apple cider vinegar with a sprinkle of dill. A favorite any time! It’s nice to grill outside (thank you Fred!), it helps keep the kitchen nice and cool!

Catch you back here tomorrow!

Mural on Mira Winery Building – Charleston, SC – Can you name the chef’s?

Husk Mural Charleston

This is so cool. This mural was painted on the side of the Mira Winery (Wine tasting in Charleston, SC | Napa Valley Education Center). Artist David Boatwright painted this mural depicting local chefs in town. Can you name them? Answers HERE!

If you aren’t familiar, check out the website!

Read a bit about it from!

Catch you back here tomorrow!

Need a quick meal idea? Corn tortilla with chicken, salsa, and pepper jack cheese!

Corn tortillas with chicken, cheese, salsa and guac

This is a quick meal that can be put together in no time flat. You can even cook the chicken ahead of time and just do a quick reheat.

For 5 corn tortilla’s we grilled one chicken breast and sliced it thin, (if you need it faster, using kitchen scissors cut the chicken breast into small pieces and sauté until done, if they aren’t thick, it should cook quickly). Heat the tortillas*, then top with what you like, we topped with pepper jack cheese for a little kick, some fresh salsa and I whipped up some guacamole. This was delicious!

*Heating the tortillas. I have a gas stove, so the best way (for us) has been to place a tortilla on a (clean) grate of the stove. Approximately 10 seconds, then flip, until it starts to wilt downwards, then another quick flip just for a sec (I think maybe because I like to flip?). It takes no time. I then placed it in foil to keep it warm (and wrapped in a clean kitchen towel), I heated all tortillas and then assembled.

Add what you like, doesn’t matter what it is, you could use black beans in place of chicken, etc. I buy corn tortillas with three ingredients: corn, water and lime. Nothing else. I served this with blue chips and the rest of the guacamole!

Note: I made 5 tortillas, 2 for me and 3 for Fred – it was enough with the added guacamole and chips.

Enjoy! Catch you back here tomorrow!

Marine City Fish Company – Michigan!

Bell's Battered Fish & Chips

Bell’s Battered Fish & Chips – Marine City Fish Company, Marine City, MI

Last time I went to Michigan to visit family, we stopped at a favorite place for dinner. Marine City Fish Company. They have fresh seafood from the nearby lakes (wallet, perch, whitefish, salmon) and they have “Oceanside Seafood”. Normally I pick the local variety, but this flash fried, beer battered, Icelandic cod sure did sound good. The hand cut shoestring fries were amazing, and I’m not a big french fry eater… the homemade tartar sauce was impeccable. The carrots tasty, as was a good-size garden salad. Very good! Of course I had to get the photo shoot in prior to taking a bite, I’m just glad I remembered! Check out their menu! I love menus, ha ha!

This photo is from a previous visit, this is the Cedar Planked White Fish with homemade chips. Wow! Wow! Wow! This actually won a photo contest years ago (thank you Jericho)! It’s as beautiful as it was delicious!

Marine City Fish Company

Catch you back here tomorrow!

Penne Pasta with Italian Sausage and Broccolini!

Penne with Italian Sausage and Broccolini

Let me tell you, this is the stuff dreams were made of! I saw this recipe “Sweet Italian Sausage with Penne Pasta” on, I changed a few things and came up with the recipe below, but it was a good starting point. Recipes should be made with things that you like. They’re a guide, but the sky is the limit!

A note about this recipe. The first time I made it, I made a 1/2 recipe to be sure we would like it. It was beyond like. It was love at first site, ha ha. So, if you have a busy week coming up, make a full recipe, it gets better and better each day!

Click HERE to print my version (below) of this recipe – it’s a keeper! Onion is optional, I’ve made it both ways and it’s equally as good!

Penne with Italian Sausage and Broccolini

Catch you back here tomorrow!

Flashback: Island Inn Monhegan – Lunch in the Dining Room…

Fish Tacos - Island Inn Monhegan

Posting a few *Flashback* photos of lunch at the Island Inn dining room from 2015. I can tell you that each and every meal at the inn was a treat. The fish tacos were outstanding! And the iced tea, ahhhh… the iced tea is fabulous!

Island Inn Monhegan Lobster Roll

And… the Maine lobster roll was so extremely fresh, I believe it just crawled off the boat! Not full of mayo like many Lobster Rolls. Just delicious!

I’m not sure of this year’s menu, but whatever they come up with you know it will be good! In past years we have had lunch at the Barnacle, by the wharf. That’s always fun, you meet some interesting people that way! They used to have sandwiches in a refrigerated case, wonderful sandwiches, turkey, etc., then they served condiments on the side, which is nice if you prefer plain, etc. The refrigerated sandwiches are perfect if you’re not a fan of grilled sandwiches. Always something to look forward to (like breakfast and dinner, hee hee)!

Back to normal posting 5/16!

Catch you back here tomorrow!

A Cappucino Treat – at Black Tap Coffee!


I took this photo while Fred and I were sitting at the coffee bar, looking out of the screened window at Black Tap Coffee in Charleston. It was a beautiful day, so it was such a treat to have the windows open.

I think it’s so cool how the design that they make on your cappuccino stays until the very last sip. This is coffee at it’s finest!

Catch you back here tomorrow!

In A Hurry? Newman’s Own Pizza with Arugula – Delicious!

Paul Newman's Cheese Pizza with Arugula

What a delight! Newman’s Own Four Cheese (frozen) Pizza (Multigrain crust with flaxseed) is a fabulous option when you’re in a hurry. Just pull it out of the freezer, put it into the oven to bake (10 minutes), then pull it out, top it with baby arugula, a light drizzle of olive oil and a dusting of parmesan.

The arugula adds the nicest flavor!

Newman’s Own pizza does not taste like frozen. I never bought frozen pizza until a friend (thank you Heather!) suggested this one. WOW! Was she ever right! Our local Harris Teeter carried the (uncured) pepperoni, which is tasty, but we just wanted plain cheese, so they have started to carry (thank you Harris Teeter!).

For a thin crust, this one is perfect, not too thin, but not thick and doughy… A fabulous treat!

Catch you back here tomorrow!

How to Make Avocado Toast!


One of my favorite things in the world… AVOCADO TOAST! (Pictured above with red pepper flakes – YUM!)

There are so many renditions of avocado toast, each as wonderful as the next, but a few of my favorites are the avocado toast from The Daily in Charleston, SC –  Last summer it had a slice of an AH-mazing heirloom tomato on top of the avocado- WOW! Lately it’s been avocado on grilled crusty bread with za’atar spices (OH MY GOSH!) and a drizzle of olive oil.

I had some good crusty bread from the bakery and thought I would give it a whirl. I didn’t have the Za’atar spices (will buy for next time, they sell them at The Daily), so I toasted the bread (I didn’t grill), then spread avocado, a drizzle of olive oil and S&P. I took a bite, hmmm, good but missing something, so I sliced a small lemon wedge, gave a little drizzle. BINGO! That was all it needed to brighten the flavor and take it from good to GREAT in a second or two!

Avocado Toast

Soooo good with or without the red pepper flakes! What’s your favorite rendition? Do you like the avocados smushed (YES!) or simply sliced (I think they slide off the toast like this, but it’s pretty!)

Catch you back here tomorrow!

A healthier version of a cheese toast – so wonderful!

Grilled Cheese & Arugula with Balsamic

I could eat this Every. Single. Day. I always keep baby arugula in the fridge, I love it in omelets, on sandwiches, pizza and all by itself!

This looks very decadent, but these pieces of bread are small (wonderful bread from a local bakery. Very rustic, bread with substance).

Cheese Toast

I lightly toast the bread first, then add some grated sharp cheddar, put it on a baking pan and put it under the broiler for just a minute or two (HAVE TO WATCH IT – Don’t walk away!) Once the cheese starts to bubble, pull it out, cut it in half and put a heaping bunch of arugula dressed in olive oil & balsamic (you can even add to the dressing a tiny bit of honey, but not much). Then eat the rest of the arugula on the side.


Catch you back here tomorrow!