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I LOVE cooking from recipes, and making up meals, I LOVE spending time with my boys (all three) and entertaining my family and friends, I LOVE bargain shopping (vintage stores included), I LOVE flipping through fashion and design mags, I LOVE the smell of libraries and how often I could get lost there, I LOVE scanning realty websites, I LOVE Trader Joes and LUSH, I LOVE fresh flowers and all four seasons, I LOVE Cincinnati and am always ready to travel, I LOVE stationary and stamps, I LOVE diamonds and pearls, tulle and lace, I LOVE smelling coffee and drinking tea, I love marshmallows and chocolate, I LOVE cozy sheets and morning sunshine, I LOVE me and I love GOD!

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Master Tre'

Master Roman

Wednesday, December 29, 2010

Beans Beans...They're Good for Your Heart...


We had a great time in New Orleans visiting with our family (photos to come soon). Christmas was amazing and the Christmas Eve Family Reunion Dinner/Dance was so fabulous. It's amazing what happens when you get different generations in one room with great food, great music and the love of family!!!


My trip wouldn't have been complete without stocking up on my Camellia beans, they don't sell them in Ohio so I hope they last until the next time I can get down there. New Orlean's famous Camellia beans have been around since 1923 and are a staple in any New Orleanians' pantry. I brought home many packs of Red (Kidney) Beans to make that famous New Orleans style red beans and rice, Large Limas to make my mom's delicious Butta' Beans, and a few bags of Black Eyes, since New Years Day is right around the corner!

I found a great recipe for The Blackeyes on Camellia's website and can't wait to try my hand at them!
 The traditional meal features collard, turnip, or mustard greens, and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion.[6] Cornbread also often accompanies this meal. (via)

Bessie’s Best New Year Blackeyes

1 lb Camellia Brand Blackeye Peas
1/2 lb seasoning meat
1 large onion, chopped
6-8 cups water
1 Tbs butter or olive oil (optional)
Salt to taste
1/2 tsp thyme
1 pinch sage (optional)
1 toe garlic, chopped

Rinse and sort peas. Cover with water, add meat, and simmer about 1 hour. Sauté onion and garlic in butter or olive oil, add to other ingredients and cook 1/2 hour, or until soft. Serve with long grain rice.
Prep Time: 2 hours 0 minutes
Difficulty: 1 - Easy
Camellia Product: Blackeye Peas
Servings: 6


Tuesday, December 14, 2010

My Namesake...I would have loved to met you...

In helping my mom pull together pictures for of upcoming family reunion, we have run across many pictures of my mom's mom, Grandma Joyce. She was 36 when she passed (my mom was only 16) and I still yearn to know as much about her as I can. I know she was a seamstress and a great cook! I guess that's where I get that passion!!!

Grandma Joyce 3rd from right

Aunt Ada, Aunt Yvonne and Grandma Joyce (right)

Grandma, I know one day I will meet you in heaven!

Ronita Joyce

Monday, December 6, 2010

My old soul...

Flipping through this fun new book somehow brings into my mind images of ...


The famous 1920's Harlem Night Club..

Listening to the sounds of Duke Ellington and Billie Holiday on stage with their bands...

Dressed to impress...



Enjoying one of these...


Sunday, December 5, 2010

Christmas in the Big Easy!!!

We are so excited to be spending some quality time with my side of the family down in the Big Easy! On top of a family reunion celebration with my mom's family and intimate chats and meals with my grandmother, I look forward to sharing with the boys what I have always loved to do while there, street car rides down Canal Street, a ferry ride across the Mississippi, and a trolley ride through the Quarters.

Last stop beignets at Cafe du Monde!!

I can't wait until Christmas!!!
What are your holiday plans?