For the last Saturday Meanderings of 2023, I am including two weeks of good things to chat about. With every intention to post last Saturday, well, you know how life goes the week before and after Christmas. Happily with a house full of family and guests, I never finished my post and here it is, a week later and there is more to add. So grab a cup of coffee or tea, and let’s chat about all good things over the last two weeks.

Before Christmas

What a week! On Saturday, December 16th we made the 6 hour drive to Newport Beach, California where we celebrated my husband’s birthday.

Newport Beach

With the average house price in Newport Beach being nearly $4mm, it is obviously a place we cannot buy, but we certainly love to visit. We always stay at Marriott Newport Coast Villas, which overlooks the Pacific Ocean and is situation right on the Pacific Coast Highway. This location is just perfect for our family and after coming here every summer when the children were younger, it feels a bit like a home away from home.

Four days of chock-a-block activities with the whole family (and significant others), from Disneyland to our favorite beach, the time is filled with lots of laughter and new memories. This Marriott property is so well maintained with beautiful landscaping too.

One of the highlights of blogging is meeting some truly wonderful people. During my September trip to Newport Beach, I learn that Wendy, from WM Design House lives in the area. So on this trip, we schedule time to meet for lunch and immediately, we become fast friends.

I love scheduling 4 to 5 days before Christmas to do something extra special with our family. Not only do we focus on my husband’s birthday (which can get lost in the holiday crunch), but hotel prices are still reasonable and accommodations available. Plus it’s a nice break from the holiday frenzy.

The Loofa (or luffa) is Ready!

This loofa plant has been the highlight of the garden this year. The vine is slowly dying off and I am picking dried loofa from the vine. If you recall, here is how it looks over the summer. At this point, this vegetable is very edible. Surprisingly, it did very well in our exceptionally hot summer.

As it matures, the fruit lightens in color and loses water weight. The shell hardens and starts to separate from interior fibers. Here is what the loofa looks like now.

The dried skin easily peels off and the seeds shake out from the inside. I find this plant so interesting! If you would like to grow this in your garden, here is a link to luffa seeds. I haven’t used it yet as a body scrubber but will keep you posted!

Annual Holiday Competition

My son, Benjamin has long-time friends (Emily, Max and Jeffrey) who gather each Christmas and compete in a food/drink cookoff. To date, the competition has included BLTs, stuffing, and hamburgers. This year they decide to do a cocktail one with categories of stirred, blended, shaken and shooters.

With a cleared kitchen island, each friend has a prep station. Official descriptions and judging sheets are provided to us and our friends, Rick and Janie. Not only are the drinks innovative and delicious, but it is so joyful to see the camaraderie between these incredible friends. Judging scores includes presentation, taste and innovation.

From tropical pinã coladas to snowball Negronis, this group did not disappoint. Operating as skilled mixologist, each and every drink is delicious.

Cocktails are rated with a numbering system and judged with a blind tasting. It’s always hard to pick one winner because such effort and attention is done by all three participants.

Christmas Day and After

Christmas morning is a very casual and relaxing affair here at Bella Terra. After the traditional breakfast of Eggs a la Goldenrod (see the recipe here), smoked salmon (made by my husband), bagels, and fresh squeezed orange juice for mimosas, we open our presents in the living room. It is possible there are more dog than people presents!

A late afternoon dinner is served in the dining room. What is fun about this year’s meal is that it was thrown together without a lot of forethought. The menu includes a smoked pork loin, a salad made from fresh garden greens and sweet potatoes, prepared in the most delicious way (recipe to come soon), cornbread muffins and a previously homemade (and frozen) pumpkin pie.

The table centerpiece is simply created with bottlebrush trees gathered from other parts of the house. Though our dining room is small and can only accommodate 10 people, it is very conducive to lively conversation and ambiance.

Celebrating the 12 Days of Christmas

I know many people are already dismantling their Christmas decorations, but not here at Bella Terra. This year, I decide to truly celebrate the 12 Days of Christmas (from Christmas Day to January 6, the Epiphany). My mother kept all decorations up until January 6th, a tradition we continue here.

What I love about this time between those two dates is the unique period of tranquility. I can fully enjoy the quiet beauty of the winter wonderland of our home without the stresses of the holiday bustle. In this sense of peace and stillness, I will slowly read and enjoy all the Christmas cards and letters we’ve received. Daily, I am watching a Christmas movie.

Even though Valentine’s Day merchandise is in the stores, I plan to be present and enjoy the peace and quiet of these 12 days. I invite you to join me in using this time for quiet reflection, to connect with nature’s stillness, spend quality time with loved ones, embrace deliberately slowing down, and savor your traditions and rituals.

When do you take down your decorations? Do you celebrate the 12 Days of Christmas?

As we say goodbye to 2023, I send you the biggest hugs and best wishes for a healthy, happy and exciting 2024. Keep those you love close to you and always extend a hand to those less fortunate. That’s what life is all about. See you in the New Year!

Being well into our citrus season, I am taking advantage of all the different fruits available to us. A typical day means a walk to the orchard to pick an orange, tangerine, grapefruit or kumquat from a tree. This year, my Lisbon lemon tree did produce quite a bumper crop! Today’s post is about lemon love and all the recipes I enjoy making with these gorgeous yellow gems.

Eureka and Lisbon lemons grow well here in Phoenix. Meyer Lemons, with their thinner skins and less tart flavor are harder to come by. But now is the time to use all the fresh lemons, because at least here, once the season is over, lemons get very expensive. Plus, can’t we all use a little more Vitamin C?

Since I am on a make-all-you-can with lemons mode, here are my favorite lemon love recipes.

Lemon Pots de Creme

Pot de crème, plural pots de crème, (pronounced “poe da krem”) is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of cream”, which also refers to the porcelain cups in which the dessert is served.

I love collecting these sweet porcelain cups and their size makes for the perfect small dessert. The main ingredients are eggs, cream, milk and flavors such as chocolate, vanilla, berries, lemons and more.

To see my detailed post about making this light and refreshing dessert (original recipe from Epicurious), please click here. I just received a large bag of Meyer Lemons from my neighbor, Steve and am looking forward to making a Meyer Lemon and Thyme pot de creme.

Lemon Ricotta Pancakes

The very first time these delicate pancakes passed my lips, I was at the dreamy Shutters on the Beach restaurant in Santa Monica, California. Every time I taste these, I am transported back at the beachfront restaurant smelling the ocean air.

The original recipe I use is actually from this restaurant and can be found in The Summertime Anytime cookbook by Dana Slatkin. For the full post with the lemon ricotta pancake recipe and yummy pictures, click here.

There are many similar recipes on the internet for these pancakes, but I have only used the original one from the hotel.

Joann’s Lemon Cake

My sweet friend and art instructor, Joann shares her DELICIOUS lemon cake recipe. What makes this loaf cake special, is the lemon syrup that is absorbed into the cake after baking. Similar to a pound cake with lots of lemon flavor, this is perfect for dessert or as a snacking cake with coffee or tea.

For the recipe and more detailed instructions, click here.

Lemon Curd

Last year is the first time I tried my hand at making lemon curd. It is SO easy and you can also make this with Meyer lemons, too. Lemon curd is a fruit spread and is often used instead of jam on scones or toast. It can also be a filling for cakes, small pastries and tarts. The lemon filling in a lemon meringue pie is lemon curd.

Since it doesn’t keep as long as jam, it is best made in small quantities.

With only a few ingredients (eggs, lemons, butter, sugar), you too can whip this up in a short period of time. It tastes WAY better than store bought lemon curd. Now I need to make some scones! Recipe from Sally’s Baking Addiction is found here.

Lemon Blueberry Bread~gluten-free, grain-free, dairy-free

Who doesn’t love the combination of lemons and fresh blueberries? Using coconut and almond flour, not only is this loaf is easy to make, but it’s gluten, dairy and grain free. The berry icing is just so tasty on top. The recipe is from Ambitious Kitchen and you can find the blog post with further instructions here.

Freshly made Lemonade with a twist

Everyone loves fresh lemonade but have your tried it with fresh herbs? This Basil Lemonade is a family favorite. The addition of basil simple syrup takes the taste up a notch! Lemonade can be made with Meyer lemons too, for a different twist that requires less sugar.

See the recipe here.

Limoncello

Limoncello is a lemon liquor which is mainly produced in southern Italy. It is typically served chilled and after dinner as an aperitif. If you have a lot of lemons (this recipe uses 11), you may want to try this. And I wonder if this recipe counts as getting your daily dosage of Vitamin C…..See post here.

Lemon Meringue Tart

My mother always made the best lemon meringue pies. This recipe from The Kitchen McCabe reminds me of Mom’s pie. Though I made this in 2020 with rangurs, this year I will try it with our own lemons. Either way, it is truly delicious and you cannot go wrong with the mile-high meringue. For the full post, click here. If you prefer to skip to the recipe from The Kitchen McCabe, you can link to it here.

Preserved Lemons

Every January I make a few jars of preserved lemons that last me throughout the year. These salty, tangy, lemony morsels are an indispensable item in Moroccan cooking…or really a great addition to any dish. Since it takes a few weeks to “cure”, get a jump on your preserved lemons now, while lemons are fresh and affordable.

I know I mention Preserved Lemons every year, but once you make them, you will be hooked. And then the recipe possibilities are endless. We add them to tuna salad, grilled salmon or chicken. And one of my favorite recipes is Farfelle Pasta with Lemon Chicken and Herb Salad. Find that recipe here.

Benefits of Lemon Water

If you don’t feel like cooking or baking, do take advantage of fresh lemons and other citrus in season now. I never tire of lemons and try to add some to my daily water. Here are the top 10 reasons why you should be drinking lemon water according to PositiveMed.

• Boosts your immune system
• Balances pH
• Helps with weight loss
• Aids in Digestion
• Diuretic
• Clears skin
• Freshens breath
• Relieves respiratory congestion (use warm water)
• Keeps you Zen
• Help kicks the coffee habit

Meyer Lemon Marmalade

I am hoping you are excited about these recipes, as they are tried and true. Yesterday, I made a batch of Meyer Lemon Marmalade (my absolute favorite) and will be spreading that on a freshly baked Lemon Rosemary Gruyere sourdough bread.

Happy Tuesday! Wishing you a day of lemons and sunshine!

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After a lovely Thanksgiving week of carbs and more carbs, I am craving anything healthy-mostly fruits and vegetables.  My body seems so out of balance~~I’m sluggish and feeling a bit pudgy. Now with a broken toe that is slowing me down a bit, I feel the need to reset and nourish myself in a healthy way.

Arugula Salad with Lemon Vinaigrette

Right now, the garden is producing beautiful greens~ lettuce, kale and arugula. I am hoping for another abundant year of arugula because I could make and eat this simple salad every single day. The Arugula Salad with Lemon Vinaigrette recipe is from Stone Gable.

I literally keep a mason jar of this dressing in the refrigerator all the time. Over the summer, when the greens bolt due to the heat, I buy baby arugula from the grocery store. But I can honestly say that picking arugula fresh from the garden is so much better.

This salad has a few, simple ingredients. Arugula, shaved Parmesan cheese and pine nuts. Plus the lemon dressing. That’s it. So tasty and clean. Truly one of my favorite recipes to make. My recent houseguests loved it too. Recipe is below.

Food Babe’s Pineapple Grapefruit Hair Shake

Vani Hari, better known as “The Food Babe”, has an amazing story about how eating different foods changed her life. As a result, she has made it a mission to challenge how big food giants do business. For example, she influenced Kraft Foods to remove the harmful dyes from their Mac ‘n Cheese. Her website is a plethora of information on food choices and is filled with fabulous recipes.

One of my go to recipes when I’m feeling the holiday bloat is this green shake from her website.

There are 6 simple ingredients:  Kale or spinach, celery, cucumber, grapefruit, frozen pineapple and water. I substitute frozen mango and pineapple, when I am unable to find plain, frozen pineapple.

I just ordered her cookbook and I will let you know if it is any good. Here is her website.

This shake is so refreshing and you can always add more of the frozen pineapple if you prefer it sweeter.

Healthy Chicken Soup

Another resource for good, healthy recipes is Ambitious Kitchen. This chicken soup looks so delicious and with the cold and flu season upon us, I hope to make this and freeze it for those days when I feel something coming on.

The best part of this delicious chicken soup is all of its wonderful the anti-inflammatory, cold-fighting ingredients.

• Ginger: Great for digestion and a powerful anti-inflammatory agent to use in recipes.
• Garlic: Truly the best when you’re sick. Garlic is full of anti-bacterial and anti-inflammatory properties. That’s why we use 6 cloves of garlic in this soup. That’s right, you’re going to sick this cold’s ass.
• Turmeric: Super trendy and very good for you. Best when consumed with a black pepper to help for optimal absorption. This recipe calls for fresh turmeric (if you can find it).
• Chicken: We’re packin’ this recipe with protein too — and guess what? The chicken actually cooks in the soup broth, leaving it tender and making it easy for you!
• Fresh herbs: Rosemary & thyme add additional flavor in this recipe.
• Pearl (or Israeli) Couscous: Besides the veggies, the couscous is really the star because it helps to thicken the broth and keep the soup hearty. You’ll want to use pearl couscous (also labeled Israeli couscous in stores) in the recipe. It just provides the perfect texture for the soup. 

Doesn’t this look so yummy? I cannot wait to make it. You can find the recipe here.

Healthy Focus

The last of our houseguests left yesterday so I am ready to get back on a routine to eat healthier and clean out my system. Unless you are a person who eats completely clean and healthy 100% of the time, what do you do to reverse the holiday bloat?

I am returning to a limited exercise program as I have to keep all weight off my big toe, but not moving is not an option. Reducing my caloric intake to match my activity level will be necessary too.

Please share what you do to get your body back to recover after holiday eating. My vitamin regiment is back on track too as is my daily probiotic. I’m hoping that by being thoughtful in my eating and exercising this week and next, that the brain fog will lift and I will restore my energy.

Here is the recipe for Food Babe’s Pineapple Grapefruit Hari Shake:

You know it’s autumn when I start baking my Apple Cider Donuts. This week I am at our cabin and I think my blood has thinned by living in Phoenix too long. It is so chilly up here and what better way to warm up the kitchen than by baking. So far I’ve made an apple pie, apple butter and of course, these delicious donuts. If that doesn’t put you in the fall mood, I don’t know what does! Here are five fabulous fall recipes that aren’t pumpkin focused but represent other wonderful ingredients of the autumn season.

Apple Cider Donuts

My husband and I have the quintessential memory of these aromatic, warm, delicious donuts. In 2019, after driving the curvy back roads in New England, we find an apple orchard on a chilly, windy day in October. Inside the quaint store at Averill Farms, they are serving hot apple cider and these warm donuts. Needless to say we devoured an entire bag and I have learned to make them since.

In my recipe, the donuts are baked not fried (you save a few calories there). And I think this year I may experiment with a maple syrup glaze instead of the cinnamon sugar. Either way, they are delicious and easy to make. To see how to make these scrumptious donuts, click here. If you need donut pans for baking, here is a good resource.

Also the most time consuming part of this recipe is boiling down the apple cider to reduction. I always make extra and freeze it so I can whip up these donuts on a moment’s notice. They are addicting!

Turkey Chili with White Beans

This is my go-to recipe for chili. Made with ground turkey and white beans, it is chock-a-block full of good protein and flavor. Adding unsweetened cocoa powder is the key to this wonderful recipe.

Topped with sour cream, freshly chopped cilantro and red onions make this a hearty meal for the cooler weather. If you are entertaining, you can keep this chili warm for your guests in a crock pot. See all the instructions here.

Cute pumpkin ceramic bowls are from Williams Sonoma.

Roasted Squash and Kale Salad with Spiced Nuts, Cranberries and Maple Vinaigrette

This salad combines sweet roasted butternut squash with roasted kale in a vinaigrette flavored with maple syrup and sherry vinegar, spiced pecans for crunch and dried cranberries for a nice chewy texture. It’s a delightful salad when it’s made fresh, but the flavors and textures actually get even better as it sits in the fridge overnight.

Next time I make this salad, I may add a protein for a full meal. It is the essence of fall flavors and so appropriate if you are having a dinner party. Make it ahead of time and just toss it before your guests arrive. Again, you cannot go wrong with recipes from Serious Eats. Find it here.

Clementine Thyme Margaritas

We can always use more Vitamin C, right?!? Though the original inspired recipe calls for freshly squeezed tangerine juice, tangerines are difficult to find this time of year. Instead, you can readily purchase clementines (or Cuties in the grocery store) instead of tangerines.

If you haven’t made simple syrup, it is very easy to do and you can flavor it with a variety of fresh herb~basil, mint, lemon balm, rosemary, thyme and lavender. In this recipe, the herbal flavor of thyme is a lovely addition to this cocktail. See the recipe below.

Pear and Caramel Pie

In the fall, everyone thinks of apples. But pears are equally abundant. This pie is a welcomed change from your expected apple~using pears and caramel.

The only times I have made this, I did use the Kieffer pears from our tree in the mountains. However, any ripe, firm pear will do. If you haven’t made your own caramel sauce, it is very easy. And once you taste this you will never purchase caramel sauce in a jar again.

This pie keeps well and is excellent for breakfast or dessert the next day. As a short cut, you can use a pre-made pie crust too (my favorite being Trader Joe’s frozen pie crusts). See recipe here.

Do you have any favorite fall recipes? Please send them to me as I am always looking for new things to try (my email is [email protected]). Fall/Winter = lots of cooking and baking for me!

Happy Tuesday and sending happy wishes your way!

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I first tasted these delicious lemon ricotta pancakes at Shutters on the Beach in Santa Monica, California many years ago.  These pancakes are so light and lemony that I can literally still taste them in my memory.

My desire to make them at home is impetus for purchasing the restaurant’s cookbook, The Summertime Anytime Cookbook by Dana Slatkin.

I am not a big breakfast eater. Since I tend to like either no breakfast or lighter meals, this recipe fits the bill.  Not sure how healthy these are but they do pass the light and tasty test.

Perfect for breakfast, lunch or dinner, the batter can be made the day before and refrigerated~~allowing for preparation flexibility. Ingredients are pretty straight forward~cake or all purpose flour, butter, eggs, ricotta cheese, lemons and lemon extract or oil. Of course, I love using this microplane as a zester, which makes quick and easy fresh lemon zest.

One key to making these light and fluffy is beating the egg whites and then carefully folding them into the batter.   Pour 1/2 cup of batter onto a griddle or pan.

Cook until bubbles begin to form on the tops of the pancakes and the bottoms are golden. Be careful flipping them, as they are delicate.

Continue cooking until the pancakes are golden on the other side and dry in the middle.

The recipe says to sprinkle with confectioners’ sugar~~oops, I forgot to do that.  However, they were still amazing when served with warm maple syrup and fresh berries.

The only problem I see with this recipe is that since they are so light and flavorful, the tendency is to just eat more of them!

As soon as I finish the blog post, I am going to make a batch!

The recipe states it makes 6 large pancakes, but we made 10 smaller ones with the batter.

I really hope you try this recipe~~it’s one of my favorites!

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