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Be a User…

In the refrigerator that is… Food waste upsets me, but it is inevitable with our “juggling act” schedules; and meal planning sometimes takes a back burner, per say. I dress my dishes with a variety of fresh herbs, but their shelf life isn’t as strong as their flavor. (if only I had out door space for a garden). Tip: Whipping up a simple pesto is a tasty and practical way to lessen fresh herb waste. Pesto also lasts several weeks in an... Read More

50 Shades of Discovery

50 Shades of Discovery: I have had a pivotal few months on many platforms. But, haven’t we all… This time, these moments– are what make warriors. I have come out a warrior. I welcome you to read my personal prose, my badge. (Think of an underlay of rap and eighties music while reading) 😉 My challenge to you: play this game, create your own! Jot down—-      Where have you been            What have you seen      ... Read More

Saying Good-byes before the End: Piano style

I have been extremely lucky in the grandparent department. My mom’s parents are still alive at 94 and last December they celebrated their 70th anniversary. However, the last few years, health has declined and the depth of memory has fizzled. But, up until a few years ago, some of my funniest and most drunken moments have been with them by my side. My sister and I committed one Friday a month for over a decade to hop on the New Jersey transit... Read More

The Constant Evolve

  Around the holiday season, I start to reflect upon my year. The decisions I have made, the results that evolved, the moments that butterflied into memories, and the decisions I once would refer to as mishaps or mistakes but– (I am no longer using those words)… As we roll into the dawn of 2016, it will nearly be my 5th year anniversary of the Bourne Explorer launch. It has been such a ride—so far. I have interviewed colorful characters... Read More

Ultimate Eggplant Parmesan

  Eggplant parmesan had always been one of my favorite dishes — to me, it’s the ultimate comfort food. Whenever I make it, I’ll have it for dinner, then with a poached egg for breakfast, a side salad for lunch, or a cold sliver for a night time snack. I’ve been making variations on eggplant parmesan for years, but this is my favorite version of the recipe. By baking the vegetables instead of frying, it reduces the fat as well as the mess,... Read More