What I Ate Wednesday

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Sometimes I’m a killjoy at parties.

Don’t get me wrong… I don’t mean to be.  I love parties.  But imagine this: we’re all standing around, plates in hand, making small talk.

“So what do you here, Rebecca?”

“Well, just call me Bex. I’m a dietitian.  I…”  But whatever I was going to say is lost in the blaze of panic that ensues from my statement “I’m a dietitian” and I see eyes flitting from plate to plate, making instant comparisons.  And all of a sudden I find myself standing alone with my plate of… whatever it happens to be… again.

Let’s get something straight here… …

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Creamy Roasted Red Pepper Soup

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Apparently, several more people than just my aunts and 5 others read my first post.  I know for a fact that at least 3 cousins read it too… and one of them is not even on my side!

Seriously, folks, I was so overwhelmed your wonderful and supportive response to my first post that I could not wait to share the next thing with you.  And that next thing is going to be the first “official” recipe that I ever wrote- this beautiful creamy roasted red pepper soup!  I thought it was appropriate since we are just starting out, don’t you agree?  I’ve been cooking for a long time, but like most of us out there, my first recipes were from cookbooks, the internet, and my mother (usually written on the back of grocery receipts.)

I’m like my mother in that…

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Banana Oat Cookies

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Have you ever prepared for or anticipated something for so long that in the end, nothing can do it justice?

That’s kind of how I feel about this first blog post.

I’ve been planning IT, the BLOG, for an embarrassingly long time. Like 2 years.  Or 3, I can’t remember.  Part of my hold-up was that I know less about computers and on-line stuff than my 13-year-old daughter.  And part of it is that once you put yourself out there, you’re out there… vulnerable!  But then I reminded myselfthat probably only my aunts and 5 other people would actually read my first post, and that made me feel better enough to write it.

I resisted the urge to …

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