I made a special dinner for my friend Carol to celebrate her birthday. As usual, I prepared Vegetable Wellington with a Citrus Wine sauce, but this version had a few unexpected twists. I used store-bought basil pesto when I couldn’t find fresh basil, and the goat cheese turned out to be a truffle and honey variety that I purchased by accident. Despite the changes, the dish was delicious.
To complete the celebration, I hung a Happy Birthday banner that coordinates perfectly with my dining room décor. I bought the table arrangement at Wegmans, it also served as a gift for Carol.
Vegetable Wellington I used frozen Puffed Pastry and for vegetables used zucchini and asparagus, truffle and honey goat cheese, served with Citrus Beurre Blanc sauce.
Continuing my Featured Ingredient meal series, today’s spotlight is on orange. As with the rest of the series, this meal was packed into an Easy Lunch Box, though for dinner I served the rice and salad on plates for my parents and myself (not pictured). This dish turned out to be a delightful surprise hit—we couldn’t stop talking about it afterward, especially the fragrant rice and the bright, citrusy salad dressing.
Left Side:Orange Rice – Modifications to recipe – used Lipton Onion dip mix, white basmati rice, didn’t use scallions. Added more liquid since I ran out of liquid before rice was tender. The photo above does not show the cashews and orange zest but I used them for the plated meals.
Top Right: Greek yogurt with chopped orange, honey and chopped pistachios
Bottom Right:Apple Citrus Spinach Salad – Modifications to recipe – used orange juice instead of blood orange juice, didn’t use fresh garlic in the dressing
My parents and I mostly enjoyed this snowman-themed meal. I experimented with making large ravioli, known as ravioloni, and they turned out delicious. While we didn’t care for the coconut pudding, the chocolate snowman and coconut chips were quite good.
Large Snowman Ravioli – I used my favorite pasta dough, filling – Ricotta, Asiago, Parmesan, salt and pepper, (I put in the refrigerator on parchment for a few hours), just before serving – in a frying pan gently boil in water for about 5 minutes.
Coconut Pudding with Snowman Chocolate – I didn’t link the pudding since we won’t make it again. It happened to be vegan and paleo and not to our tastes. We loved the coconut chips I put on top.
I love creating individual portions and giving food a cute, themed touch. I shared the recipe with my mom, who made these individual snowman lasagnas and modified them to be vegetarian. I helped decorate the snowman ice cream, and Mom, Dad, Carol, and I all enjoyed the meal together—it was as fun to eat as it was to make.
Snowman Lasagna – We modified this recipe to be vegetarian (left out the chicken) and made our own alfredo sauce.
Snowman Ice Cream – Vanilla ice cream decorated with bell chocolate, black licorice, Twizzlers
Mom and I prepared a delicious dinner for the family, featuring perfectly cooked Hasselback potatoes with crispy slices and a side of green bean gratin. This satisfying combination made for a delightful meal enjoyed by Mom, Dad, and myself.
My parents and I enjoyed a special meal on New Year’s Eve. We were a party of three. Many years ago, a young nephew was disappointed that only ten people came to his birthday party—but it’s all relative. His immediate family numbered seven, while mine was, and still is, much smaller. For me, a party can be just myself, and two or three people are more than enough for it to feel like a celebration.
Because of the weather, I delivered a similar meal to Carol earlier in the day. She couldn’t join us in person as she is recovering from surgery. My parents drank champagne, while I enjoyed carbonated tea. The food was delicious. It had been awhile since we last made the Artichoke Bruschetta, but it’s a recipe we’ve enjoyed on occasion since the late 1990s. A memorable and fun time was had by all three of us!
DECORATIONS
A 2026 sign I made from paper
“Happy New Year” paper napkins
Assorted horns and blowers
A fun floral arrangement made by my mom (my suggestion was to add a Happy New Year crown)
Glasses – antiques my Mom received many years ago from her parents’ neighbor.
Charcuterie
Mature Cheddar Star from Aldi
Wegmans Mild Cremeux de Bourgogne
Black Olives
Green Olives
Candied Pecans
Cocoa covered Cashews
Pita Crackers
Rustic Bakery Sourdough Flatbread
Mixed Honey Nuts from Trader Joes
Carrots
Radish
Cauliflower
Artichoke Rosemary Bruschetta (see recipe image at end of post)
Ice Cream Sundaes
Delivery for Carol.
From Betty Crocker Holiday magazine #123, November 1996 (link no longer online)
I have a tradition each year to share my top boxed lunches for the year. Sometimes when I have others that I want to highlight, I also feature non-boxed meals in their own post. This year, is one of those years.
Changes at work this year were challenging and impacted the amount of effort I put into this hobby. I am glad that I still found time to create. Here are my Top 10 Lunches from 2025!
This year’s Christmas meal theme was Candy Cane (Red and White). As usual, we all had assigned dishes to make. The four-course dinner included festive dishes for six people. Mom, Dad, Kathy, Niece, and Mike enjoyed it in person. Carol had surgery a few days before Christmas. We packed each course for her, and her son Mike delivered it after the meal. A Dessert Trio concluded the delightful feast, highlighting creativity and seasonal flavors.
TABLE DECOR
Menu Card: I printed the menu on white cardstock and attached it to striped paper I bought at Michaels.
Place Card: My Dad hot-glued mini candy canes. I wrote names on white cardstock and attached it to the same paper used for the menus.
Arrangement: My Mom made the arrangement. The flowers are in a glass within the vase. Peppermint candies are at the bottom, not in water.
Special on Table: Red and White Striped Christmas Crackers (these came with Santa cut-outs, Dad hot-glued mini candy canes as decoration, Scratch Off Lotto (my Niece won $20)
Tablecloth & Napkins: Red and White
Dishes: Red Rose from Maternal Grandparents
Silverware: From Paternal Grandma
Drinks: Seltzer with cranberry juice, or Tom Collins with Gin, Grenadine, and cherries
Candy Cane Rolls did not use cheese, freeze-dried strawberry powder mixed into half of the dough
Candy Cane Shaped Butter freeze-dried strawberry powder mixed into softened butter, put into a candy mold, freezer until firm, then easily pop out of the mold
This year, between Thanksgiving and Christmas, I facilitated family gingerbread-decorating sessions. To prepare, my mom and I went a little overboard buying a variety of gingerbread kits. I would have made the horses and stable, but many of the pieces in that kit were badly cracked. No one ended up using the Chips Ahoy house. The train and Oreo kits came from Five Below—they offered different design options and were especially easy to assemble.
Royal Icing Recipe: I love using this recipe with meringue powder. It sets quickly and works extremely well.
I also saved extra sheep, wreaths, and a bench from my Irish Cottage Gingerbread house. Several family members incorporated them into their designs.
This year, we have 6 different types of cookies on the official cookie tray. Each cookie was made with family involvement, reflecting nostalgic recipes and new experiments, showcasing a blend of tradition and creativity in baking.
Frosted Sugar Cut-Outs – These have almond and vanilla extracts. My niece and I made them together. Niece, Mom, and I, frosted and decorated with cream cheese frosting.
Cranberry Shortbread – Back by popular demand (from me), I made these for the second year.
Blackberry Brandy Cut-Outs – My Mom requested these. I used to make these, but it may have been 25 years since the last time.
Chocolate Peanut Butter Bars – I tried these for the first time this year. They are good but maybe not good enough for our taste to make the tray next year.
Gingerbread Men with Buttercream Frosting – My Dad requested these. It is a nostalgic recipe with butterscotch pudding mix.
I like to have a gingerbread house on my dining room buffet as holiday / winter decoration. This year I used an easy cookie cutter set from King Arthur Baking Company to make 3 mini houses. They made a whimsical table decoration for a dinner party and are now decorating my dining room.
This year I made our traditional Christmas breakfast on the Saturday after Thanksgiving. My brother and wife were with us for Thanksgiving and enjoy our tradition. My niece will be with us on the actual Christmas day this year. We have a different traditional beakfast with her when we celebrate. My solution of moving our Pig Scone breakfast works for all! There were 5 of us for this breakfast – Mom, Dad, Andy, Kerry, and me. This year, I added mini Greek Yogurt Parfaits to our normal menu (last year, I tried a cheese plate). Maybe my group prefers only the traditional meal without the added protein.
Last weekend, I hosted a Gingerbread Man–themed dinner party that felt a bit like stepping into a sugary fairy tale. My parents, Carol, my former co‑worker Rob, his wife Beth, and me, all gathered around a table transformed into a tiny gingerbread village. I built the houses using a King Arthur set, and then my mom added the perfect finishing touches—tucking in fresh greens and delicate baby’s‑breath around them.
Gingerbread Man Calzones – Pizza dough cut with a Gingerbread man cookie cutter, filling – Ricotta, Parmesan, Asiago, Mozzarella, salt, and pepper, baked until golden
Tomato Sauce – Mom made her usual sauce but pureed it to be easy for dipping
Boston Lettuce Salad with Apple Cider Vinaigrette – Boston Lettuce, toasted almond slivers, Unexpected Cheddar from Trader Joe’s, apples cut with small Gingerbread man cutter, dipped in water with lemon, Cinnamon details (with round end of a toothpick)
This is my seventh year (non-consecutive) creating a gingerbread creation for the Eastman Museum, and it’s still one of my favorite traditions. I love being part of the show, and I usually make many visits with friends and family to see all the incredible creations on display.
The photo above shows my gingerbread along with my festive “neighbors.” The photo below captures my house during its photo shoot upon arrival at the museum. I’ve also included a selection of some of my favorite entries from the exhibition—there’s always so much creativity and detail to admire.
This year marked my seventh (non-consecutive) year creating gingerbread for Sweet Creations at the Eastman Museum. I designed this piece with Irish architecture in mind, so I think of it as an Irish cottage. Since a snowy Christmas isn’t typical in Ireland, I chose not to label it as such for the museum display—but the inspiration is there in every detail.
The auction to benefit the museum is online. Go here to see all of the creations and to place a bid.
Royal Icing Recipe: I love using this recipe which uses Meringue Powder. It hardens fast and in works very well.
Templates: As usual, it takes me trial and error to make templates, but I got it done. My numerous sheep cookie cutters were not the right size so I made my own templates.
HOUSE
Walls: Covered gingerbread with Royal Icing and white jelly beans
Windows: Black Fondant
Candles in Windows: Wilton Icicles with food coloring flame, holly and berry sprinkles
Door: Green Royal Icing (I went back and forth on making a red or green door.)
Doorknob: Chocolate sprinkle
Roof: Brown Royal Icing with large Shredded Wheat biscuit
Chimney: Homemade Rice Krispy Treats covered with Royal Icing
LANDSCAPING
Bench: Wafer cookie and Royal Icing
Front Pathway: Green Sweet Tarts
Bushes Near Rock Wall: Spearmint leaves
Rock Wall: Rice Krispy Treats covered with Royal Icing and candy rocks
Holly Bushes: Ice cream cones with top cut off then put inside the bottom, covered with green Royal Icing, rolled in holly sprinkles
Wreaths:Royal Icing dyed green, using plastic sandwich bag, cut off small piece of corner, piped on parchment with small circle motion, small red round decorations
Fence: Pretzel sticks attached with Royal Icing
Sheep: Grey and White flooded Royal Icing, white decorating balls, food coloring marker
This year, my Mom and I hosted Thanksgiving in my home. There were 7 of us: Mom, Dad, Carol, Andy, Kerry, Rob, and me. The meal featured individual cornucopia charcuterie, poached stuffed pears, vegetable Wellington, and traditional pies, creating a memorable meal and atmosphere.
Appetizers:
Individual Cornucopia Charcuterie – I drew inspiration from many sources while planning these attractive cornucopias. This and this were helpful. I covered ice cream cones with aluminum foil, lightly sprayed with cooking spray, wrapped strips of pop-a-can French bread dough, brushed with an egg wash, and baked for about 10 minutes until golden. The charcuterie was individualized. Choices were: Red grapes, olives stuffed with blue cheese or pimento, various cheese (Munster, Provolone, Cheddar, Smoked with Jalapeno), spinach leaves, fresh Mozzarella, and cherry tomato skewers, sea salt Marcona almonds, Cocoa dusted almonds.
Main:
Poached Stuffed Pears – I poached the pears two days ahead of the meal. For the filling, I didn’t measure. I chopped fresh cranberries. Some had blue cheese, while others had goat cheese, depending on preference. I used a small ice cream scoop to put the cheese mixture into the pears. I did not use honey.
Vegetable Wellington (I used frozen Puffed Pastry with homemade pesto, goat cheese (one person had Cheddar), roasted zucchini and red bell pepper), served with Citrus Beurre Blanc sauce
Dessert:
Brown Sugar Pumpkin Pie (with an Oat Crust) – see below
Lattice Apple Pie – see below
Nuts to Crack – we used our historic nut bowl
Oatmeal Pastry
In a bowl, mix together 1 cup all-purpose flour and 1/3 cup regular or quick cooking oats. With a pastry blender or 2 knives, cut 7 tablespoons cold butter into flour mixture until it resembles coarse crumbs.
With a fork, gradually blend in 2-3 tablespoons cold water. Press pastry into a ball with your hands. On a floured surface, roll out dough 1/8 inch thick. Fit pastry into a 9 inch pie plan.
My critique of the meal: Over the years, I had made small and large bread cornucopias. This year was easier since I used ice cream cones instead of a foil mold. Also, to ease prep, I used bread dough from a can and made them the day ahead. I did not expect people to eat their cornucopias and told them not to. Nobody did. It did take time to assemble each individualized charcuterie board. I should have started my prep earlier. This year, I actually planned traditional pies for Thanksgiving. I made the crusts, and my Mom made the fillings. More of my guests gravitated towards the pumpkin pie. We garnished with whipped cream and a toasted pecan. I made the oat crust for the pumpkin pie that I used to make in my teens and early 20’s. My Mom loves it. For the apple pie, we used a selection of Macintosh and Honey Crisp. The apples were cooked and flavored perfectly! All of us enjoyed the food and company!
My mom and I made this meal together, and it turned out as fun to create as it was to eat. We were especially charmed by the little pumpkin shapes—so cute! For our tastes, though, we’d skip the nutritional yeast next time and swap in real cheese.
Pumpkins: I followed the original recipe and loved the idea of adding purple potato powder for color. They were absolutely adorable, but if I make them again, I’ll probably use my own go-to mashed potato–shape recipe for the texture I prefer.
Pumpkin Pudding: My mom handled the pudding, using dairy milk instead of the suggested alternative. She finished it with festive leaf sprinkles and chocolate chips, which made it look as good as it tasted.
Left Side: Unicorn – Polenta made with water and cornmeal (stir 1 cup cornmeal into 2 cups of water, heat at medium-low heat while stirring. When it becomes a ball and is somewhat firm, remove from heat and spread onto a dish at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), spread with cream cheese, spinach leaves. Horn – Gold sprinkles, Eye – Dried blueberry.
My parents joined me this year for Halloween at my house. We each carved a pumpkin (in the photo above, from left to right: Kathy, Dad, and Mom). We had an easy and delicious dinner with mostly purchased items from Wegmans.
Vegetables and Blue Cheese Dip (Mom made the dip with blue cheese, cream cheese, sour cream, and a little whiskey)
Wegmans Trick-or-Treat Cheese Tray
Wegmans Halloween Cake
I put the trick-or-treat items in individual bags because it delights my trick-or-treaters. Keeping with tradition, I also bought a Halloween book for my 4-year-old next-door neighbor. We wrapped it in tissue paper, but because she’s now over 3, I also gave her the treat bag I give to the rest of my trick-or-treaters.
I had 30 treats prepared. The first kids arrived at 6:14 p.m., and by around 7:40 p.m., I was out of treats. It was cold (around 41°F) and rainy, but it was still fun!
Carol and I enjoyed a fun spider-themed dinner — it’s a great way to add some creativity and excitement to the year!
Mashed Potato Spider Web – Homemade mashed potatoes with fresh garlic sautéed in some butter, sour cream, 1/2 and 1/2, and salt. Garnish – black olive spider.
Cucumber, Carrot, Hummus Spiders with Dried Blueberry Eyes
Spider Energy Bites: I used this recipe. Added candy eyes and pretzel sticks.
Left Side: Sheep – polenta made with water and cornmeal (stir 1 cup cornmeal into 2 cups of water, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a dish at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), spread with cream cheese, spinach leaves
Top Right: Peanuts
Bottom Right: Sheep: Apple cut with cookie cutter, raspberries
The same day we celebrated my Dad’s birthday, I made a bagel breakfast for the family. It is my specialty to make mini bagels. I often say I could do it in my sleep, but it is not necessary since I am a true morning person.
Mini Bagels: – I used toppings of everything, poppy, sesame, Cheddar, salt, and Parmesan Italian herb. We served with plain butter and plain cream cheese.
Left Side: Oak Leaf – polenta made with water and cornmeal (stir 1 cup cornmeal into 2 cups of water, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a dish at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), spread with cream cheese, sprinkle with cinnamon, peas
Top Right: Peanuts
Bottom Right: Acorns – carrots cut with a cookie cutter, rubbed with cinnamon, cherry tomatoes
Today is my Dad’s birthday. Over Labor Day weekend, we celebrated his birthday at my parent’s Lake House. Andy and Kerry joined us. When I asked my Dad what he wanted for the meal this year, he said, the “Peach Pie” from last year. I also made Pierogi since at Christmas we were so excited to eat my homemade pierogi after 10 years that nobody took any photos. We had an enjoyable birthday celebration with my Dad.
Without the title, I suppose no one would quite understand what this is meant to be. I made it for myself, as a quiet tribute to the numerous fireflies that lit up this summer. Their soft glow in my backyard brought back the wonder of childhood evenings. One night, I even drove to a nearby park just to watch them illuminate in the darkness. As the fireflies floated through the shadows like scattered stardust, the world around me faded. For a moment, it felt as though I had crossed into a magical world. This meal doesn’t quite capture the magic of the fireflies, but it is a small reminder of how it felt to be there, surrounded by their quiet light.
Glass Container with Lid
Blue mashed potatoes, cheddar cheese, boiled broccoli
I made this for dinner when my parents came to visit, and it turned out to be a standout meal. The bright lemon brought the zucchini to life, while the minced garlic melted into the butter, adding rich, savory depth. Simple, fresh ingredients came together to create a memorable meal.
I made this delicious and attractive meal for my parents and myself when they visited me. I wasn’t sure at first about the Roasted Cauliflower Salad, but as I ate it, I grew to like it more. We all enjoyed this meal.
Roasted Cauliflower Salad – I didn’t use the cumin and used green olives with pimentos instead of the the green olives suggested in the recipe.
Watermelon Feta Tower – The balsamic reduction became too thick, so I used a light balsamic drizzle.
14 Years! To say I enjoy the process of planning and executing ideas might be an understatement. Creating for this space has given me a steady productive outlet—one that’s kept my hands busy and my mind even busier for over a decade.
Contents: Cabbage salad with shredded carrot and edamame, 14 – Radish cut with mini cutters, Peanut dressing (not in photo), Greek yogurt with sprinkles
It still surprises me to stumble upon my own content while searching for inspiration online. Seeing these projects live on in search results is a reminder of how much I’ve poured into this little corner of the internet.
Currently, these seem to be my most-viewed or shared creations:
I’m not entirely sure what the people in my life think about the constant stream of posts I’ve shared over the years. But I love having this collection—this evolving, visual record of creativity, meals, and memories. Here’s to more years of making, sharing, and unexpected rediscoveries.
I have a tradition that when I return from travel, I select a photo from the trip and create food inspired by the photo. In late June, I went on a business trip to Florida for 3 nights, 4 days. I worked long days, but it was like a vacation, especially since my hotel was on the beach! I enjoyed a change of scenery and being with kind and interesting coworkers. Also, the food in Melbourne was fantastic for a vegetarian foodie like myself.
Turtle Tracks in Sand: Homemade polenta with indentations made with a small spoon
The photo above is polenta with indentations to try to mimic the photo below. The inspiration photo was from a dawn walk on the beach in front of my hotel. I was excited to see turtle tracks. It was nesting season, and they came to the beach at night to lay eggs. This was my second try at making this polenta and trying to recreate turtle tracks for this post. I was going to try a third time, but my friend Maki said it was good. I really didn’t want to try a third time.
On my travel day, I was able to spend some time at the Brevard Zoo. It was beautiful and had very different animals from the Seneca Park Zoo, where I am a member. I was able to get 1/2 price off zoo admission! They even had kayaking at the zoo.
I made this simple lunch for my parents and me. The food was great and we can’t stop talking about it.
Cheddar and Avocado Quesadilla: I mashed an avocado with some fresh lime juice and salt. I used Trader Joe’s tortillas. I spread the avocado mash on one side and sprinkled shredded cheddar on the other, then folded it in half and cooked it until brown on each side.
Cold Cucumber Soup: This is a favorite recipe, but it has been a long time since we last had it. I used vegetable stock, onion instead of leek, and didn’t use the honey. I made it the day before.
I made this meal for my Dad. Today, my parents sold my childhood home where they lived for over 52 years (when they weren’t at their summer Lake House). My Mom never seemed to like the house. Her childhood home was more spectacular. The house was supposed to be my parents’ starter home. Of course, I have many memories there, but don’t think that I will dream about and miss that house the way I have other significant homes in my life (Grandparents’ Whitestone house and the house I had when I was married), but I don’t know.
Their plan is to stay longer in their Lake House and, in the winter, stay with me when they are not on their long tropical vacations. I am looking forward to that, as I have never wanted to live alone.
We celebrated the 4th of July at my house this year. There were 6 of us – Mom, Dad, Carol, Renae, Jeff, and I all enjoyed a simple themed meal of Tacos and Cheesecake Cups. My Mom made the themed arrangement.
Contents: Hummus, leaf carrots cut with a cookie cutter, broccoli, Honey Roasted Pistachio nuts, corn tortilla cut with with a leaf cookie cutter brushed with oil and baked at 350 for 10 minutes until brown
A little while ago, when Carol and I were making dinner plans we discussed what we wanted to eat. Carol wanted eggplant and I wanted crepes (we missed having them at Easter). Our combination resulted in my adding eggplant to crepes for the first time. They were delicious!
Ratatouille Crepes – I didn’t use the carrots, mushrooms, or shallots. Next time I would use a sharper cheese and more of it.
Strawberries and Cream Crepes – Sliced strawberries with a little maple syrup and fresh whipped cream inside the crepes with more to garnish
Eclectic Lamb 
You must be logged in to post a comment.