Author Archives: inspiredbydi

Thank you, Katie for your gardening efforts and green thumb. Sauteed Kale Ingredients 1 1/2 pounds young kale, stems and leaves coarsely chopped 3 tablespoons olive oil 2 cloves garlic, finely sliced 1/2 cup vegetable stock or water Salt and … Continue reading →

Saturday, November 17, 2013–Jupiter, FL

First pumpkin pie this year–November 15, 2013

It was the perfect evening–breezy and cool and Oxbridge Academy defeated Gateway Charter (60-26 ) under Friday night lights. Gateway Griffins, the lion eagles who are drawn to powerful fierce monsters, had to face their fate. The Griffins were overcome … Continue reading →

Every once in a while you need to cheat. Sunday, November 10, 2013 Cinnamon is a popular spice in baking and cooking. Research has found that it is not only delicious but it’s healthy, too. Just make sure that you’re … Continue reading →

Sunday, November 2, 2013–Palm Beach Gardens Farmer’s Market My weekly bounty–fresh arugula, basil, tomatoes, avocadoes, sweet peppers and salt sticks.

Saturday, November 1, 2013–Lion Country Safari

Garden gloves off to Katie Tremont for the fresh butternut squash. Prep Time: 30 min Cook Time:1 hr 25 min Serves: 8 to 10 servings Cook’s Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look … Continue reading →

An Aspen Grove–Maroon Bells Wilderness area, Aspen, CO–October 6, 2014