Tag: writer

Real Life

For my Brother, On His Birthday

January 5th, 2023

Spent much of my life missing you, this much is pretty true.

I just wanted my brother back, I just wanted you.

You hugged just like I do, your smile was the same.

You loved the way I made you laugh, even though you called it “lame.”

I have one of your last notebooks and other things of yours I’ve read.

It truly breaks my heart you never got out of your head.

You and I were the same in other ways too and I still haven’t read your texts.

But I know you reminded me of my goodness, and brought out my best.

We talked so many times about our needing.

Activities, the gym and lots of reading.

Wanting a positive mindset, we shared so much with each other.

From memes to books to conversations, with the one who understood me most, my brother.

When I read that you liked writing, too, it made me think, of course you do.

We miss you Andrew, me and Dad. He text today to say, “I’m sad.”

I just love you so very much, I absolutely do.

I couldn’t be more thankful, to be so much like you.

Happy birthday, Brother.

The Life I Live

My Newest Book is Out and Free to View Tomorrow (June 23rd) and All Weekend!

Here it is, my second book!

Everything’s Better With Soup and Salad is so perfect for this season. I have always loved soup and salad for meals and this collection is too good.

It’s also gluten free, full of vegetables, and full of flavor. Everyone needs more vegetables in their lives and these recipes are so good, you’ll forget how healthy they are.

Everything’s Better with Soup and Salad is FREE to readers all day tomorrow, June 23rd, 24th, and 25th 2017. Here’s the link:

Thanks for supporting my site. Enjoy these favorites from the book below and check out my the free promo in the coming days!

Chopped French Onion Soupimg_20161202_184156

  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 small onions, chopped
  • 8 cloves roasted garlic
  • 30-40 oz beef stock
  • 2 teaspoons thyme
  • 2 tablespoons Dry Sherry

In a medium to large stock pot, add butter, olive oil and chopped onions to the pan on medium high heat. You want to caramelize them, so stir often and heat until they began to turn brown or about 20 minutes. Add the roasted garlic, 30-40 ounces of beef stock, the thyme and sherry. Cook an additional 20 minutes on medium.

For restaurant style soup, break up pieces of bread onto the top of the soup along with 2 tablespoons of Italian cheeses (Parmesan, Asiago, Fontina, Romano) and broil on high until the cheese begins to brown and is bubbling. Enjoy!

Buffalo Chicken Saladbuff chick

  • 1 cup salad, chopped
  • 1 carrot, peeled and chopped
  • ½ cucumber, chopped
  • 1 hardboiled egg, quartered
  • 1 cup chicken, cooked and sliced
  • ½ cup onion, chopped, cooked, and cooled

Enjoy with Garlic Blue Cheese Dressing

For buffalo chicken, cook the chicken in this sauce:

  • 1 tablespoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon chili pepper
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons water

Make sure to check out my book and enjoy all the recipes! XOXO

Want my first book too? Here it is:

Dairy Free Paleo Recipes Vegan

Roasted Rosemary Carrots

Cooked carrots are easy and delicious, but I never really liked them. That is, until I started experimenting. These baked carrots are savory and yummy not to mention easy and quick.

Roasted Rosemary CarrotsIMG_20170430_171116 (2)

  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • dash of salt and pepper
  • 3 carrots, peeled and sliced

Toss ingredients together and spread out on a small baking sheet pan. Bake at 375 degrees for 20 minutes or until tender.

For sweet cooked carrots, check out these sweet and spicy carrots.

If you like these recipes, check out my books! Ebooks are available on Amazon. For a paperback version, leave me a comment or contact me directly!