Turtle nesting has begun.

Early nesters are usually the leatherbacks with the more numerous loggerheads arriving in significant numbers in May.

Latest Numbers –May 11,2014

The female sea turtle crawls ashore at night to dig a nest, deposit her eggs, cover the nest and return to the water. It takes between one to three hours for the female turtle to lay her approximately 110 ping pong ball-sized eggs.

If you are lucky, you can witness their nesting at night or see their tracks in the early hours of the morning.

Sunrise— May 10, 2014, Juno Beach

The Champion Juicer has always touted itself as the world’s best juicer in the market–the juicing expert.

There is a reason. My juicer was purchased over 20 years ago and still works like a charm. It is easy to use and clean.

Plastaket Manufacturing, home of the Champion Juicer, is a 2nd generation, family-owned business. The company continues in the tradition of the founders—manufacturing in the USA and focusing on high-quality, long lasting juicers.

Turtle Nesting Season is here. April 26, 2014

April 18, 2014

April 15, 2014– Total Lunar Eclipse Jupiter, FL

The total lunar eclipse this year was on the same night as the closest approach of Earth and Mars, when the Red Planet grows to become very bright in our sky.

Aerial yoga is a new type of yoga that uses a fabric hammock as a tool to help you achieve traditional yoga positions.

It helps you move more freely, with less effort, by counteracting gravity. Suspension in the air releases tension on the bones and muscles, increasing flexibility and deepening your practice.

Suspended yoga strengthens core muscles, increases spinal and shoulder flexibility, and prevents back strain.

You line up at the plumb line. The plumb line centers you and guides you through your practice.

April 13, 2014–Hanging high with my cousin

Boca Raton Farmer’s Market, Saturday, April 12, 2014

Saturday, April 5, 2014–The beautiful Hasson girls jamming at Fish Camp.

2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
4 garlic cloves, minced
1 cup yellow onion chopped
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic, onion and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

If you do not have shredded chicken on hand, purchase a rotisserie chicken and shred the breast meat for use in this soup. Reserve the remaining meat for another use. Alternatively, poach or bake a whole, skinless, boneless chicken breast. Let cool, then shred the meat.

Ingredients:

1 Tbs. olive oil
1/2 white onion, finely chopped
2 tsp. chili powder or mince a fresh jalapeno
6 cups chicken stock (purchased)
2 cups shredded cooked chicken, homemade or purchased
Juice of 3 to 4 limes
Salt, to taste
1 1/2 cups corn tortilla chip pieces (optional)
1/2 cup shredded Monterey jack cheese
1 avocado, halved, pitted, peeled and cubed
1/4 cup chopped fresh cilantro

Directions:
Sauté the onion in a large saucepan over medium-high heat, warm the olive oil. When it is hot, add the onion and sauté until translucent, about 3 minutes. Add the chili powder (jalapeno)and stir until fragrant, about 1 minute. Pour in the stock and bring to a boil.

Finish the soup
Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through, about 3 minutes. Add the lime juice to taste and season with salt. Ladle the soup into warmed bowls, garnish with the tortilla chips, cheese, avocado and cilantro and serve immediately. Serves 4 to 6.

Very tasty!

Adapted from Williams-Sonoma Food Made Fast Series (Oxmoor House, 2006).