Author Archives: inspiredbydi

Discover the whole grain goodness of Amaranth. This tiny grain is actually a seed and it has a rich history dating back 8,000 years, when it was first cultivated in Mesoamerica. The ancient Aztecs relied on amaranth as a food … Continue reading →

Thank you, Nan Ray. The cookbook has awakened our tastebuds and Rick is having a blast exploring new recipes. 1 tablespoon unsalted butter 1 tablespoon olive oil ½ yellow onion finely chopped 2 lb. carrot, peeled and cut into 1-inch … Continue reading →

Sunday, February 2, 2014–Sunrise at Juno Pier

Saturday, January 18, 2014 Monday, January 20, 2014 Tuesday, January 21, 2014 Sprouts exhibit bio-availability which means our bodies easily absorb the vitamins and minerals contained in them. They are also loaded with enzymes that help you digest cooked foods. … Continue reading →

You play crazy bridge with 3 or more players. It resembles standard bridge but it is CRAZY and players compete for tricks or groups of cards. The short-term goal is to take the exact amount of tricks that you bid. … Continue reading →

RAR –The Holiday Baker & Artist Mom’s Famous Buttercream Frosting 1 package of confectioners sugar 1 stick of butter 1 box of Philadelphia Cream cheese 1 tsp vanilla

Homemade apple pie–my best tasting recipe to date. Ingredients 3/4 cup light brown sugar 1/4 cup all-purpose flour 3/4 teaspoon ground cinnamon, plus more for sprinkling Freshly ground nutmeg, to taste 7 medium apples, peeled, cored and thinly sliced 1 … Continue reading →

Spaghetti squash and sautéed kale. Thank you, Katie–another healthy meal tonight. Cut squash in half, brush with olive oil, place on grill at 400 degrees and cook for 30 minutes.

Our Day of Grace, 17.6 lbs–Best turkey ever. 3 1/2 hours, plus 1 to 3 days’ standing Ingredients 1 turkey-10 to 12 servings (10 to 12 pounds) Using a bigger bird? Coarse kosher salt 1 tablespoon black pepper 1 lemon, … Continue reading →

A Sunrise, Jupiter, FL, November 23, 2013