Plating – Wow


It is said that you eat with your eyes before your other senses.  That is true with me.  When I saw this plate I thought….yummmm.  My second thought was…how do they do that?  I remember eating crunchy tacos that fell over and then later soft tacos that would also fall over.  What was this magic?

Glad to say, the fish tacos were delicious and it didn’t take long for me to learn the secret.


Haha!  Presentation, presentation, presentation.


August Ocean – Sunshine and Laughter


We went all out at the coast this month with three generations under one roof.  Luck was with us as we enjoyed blue skies, incredible views, and non-stop action morning to night.

We shared three precious days and two nights in Lincoln City, Oregon.  There was beach walking and exploring, hot tubing with papa, movie nights, and the very famous traditional talent show.


With spaghetti feasts and breakfast sausages…no one went hungry.


Robert and “the boys” rescued a ladybug.

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The cousins were introduced to “The Princess Bride.”


The Saturday Talent Show included everything from tap dancing to rap, with some juggling, magic tricks, and group participation thrown in.

Each night when the kids were tucked in, the adults played “Spinner Dominoes” and laughed until we farted….I mean cried.

Sunday morning found us all talking about how long it took for the weekend to get here and how fast it all went.  We didn’t want to leave (there was some talk about time travel).

It was a weekend of memories.


Tomato Sandwich — vanbytheriver

I agree with everything except the toasting.  Oh summer…oh tomatoes.

Enjoy this vanbytheriver guest post:

It’s the perfect summer sandwich, with the simplest of ingredients. Garden-fresh tomatoes, mayo, store-bought white bread. I had the first of many this week. You might be tempted to modify it, toast the bread, add ingredients like cheese, bacon, avocado, onion, etc. But please do not. It is a culinary sacrilege. Salt and pepper are […]

via Tomato Sandwich — vanbytheriver


Artichoke — vanbytheriver

My first encounter with this complicated vegetable came well into my 20’s. Ours was a basic peas, carrots, corn kind of family. It was at a small roadside restaurant called “Spuds” in Salt Lake City, Utah. Its success came with simplicity. They only served 2 things; baked potatoes, with all kinds of toppings, and steamed […]

via Artichoke — vanbytheriver