Feeds:
Posts
Comments

Archive for September, 2011

Every year, on September 1st, my daughter and I go on our annual family vacation. It didn’t set out to be “our” thing, but from the very first time we went to Nickelodeon Suites Resorts, we immediately fell in love and decided we would make an annual pilgrimage at the exact time. For anyone with little ones, this place is amazing, aquatic, and affordable! I highly recommend it! So rather than bore you all with descriptions of all the fun we had, I’ll share our experience through pictures. Enjoy!

Oh, and I do want to add that since we go every year, I decided I wanted to give this trip an added level of excitement. So I told Olivia, all summer long, that we weren’t going to be able to go this year due to lack of funds. She was sad but surprisingly, for a 6 year old, took the news quite well. So that morning, when she woke up, I gave her the news! And she was ecstatic! As you can see, I was bombarded with kisses all day long! These are pictures of us at LGA and at the Orlando International airport upon arrival!

Olivia checking out her sleeping quarters – which never gets used by the way since she STILL SLEEPS WITH ME!!!! But she’s excited about her room nonetheless.

Here she is posing with Dora multiple times. She doesn’t even like Dora anymore, but God forbid she misses out on a photo opportunity! LOL

20110916-110411.jpg20110917-093608.jpg20110917-093619.jpg

Here she is with Otis, from Back in the Barnyard, Fan Boy & Chum Chum, and Diego!

These next 5 need no introduction!

… the photo ops continue!

Poolside pics! Look closely at the first one – action shot it’s blurred – she’s doing the belly flop!

Here she is at the Kid’s Spa getting a mani/pedi and her hair beaded.

Here she is building a buddy!

They had a night time poolside dance party too:

Here are some snap shots of us at Discovery Cove.

And this was the highlight of the day! She still talks about it!!!

A snap shot of her at Aquatica … I’ll post underwater shots in the future. Her on the plane snugged in with her build-a-bear buddies. And lastly, here I am returning some love. She’s the best kid EVER! Words can’t ever describe my love for her. ❤

We truly had a blast! I can’t wait to go back next year. And neither can she!!!

Read Full Post »

The ALEXANDER’S OMELET comes from Jeff Gorlechen who co-owns Sixpoint Craft Ales, a small craft brewery in the artsy neighborhood of Red Hook

Anyone who knows me knows I LOVE Avocado. If I were stranded on a deserted island with only one thing to eat, it would be avocados no question. And if I can choose vodka as my drink of choice, then I would be in HEAVEN.

I came across this amazing looking dish while I was gathering recipes from a book I’m doing some marketing and publicity for. I immediately had to share it. I haven’t even made it yet but I already know how it’s going to taste: Amazing! Duh! This delightful recipe will definitely be giving my apartment the nicest aroma tomorrow morning. Yup! Tomorrow morning there will be a party in my mouth. And I can’t wait!!! Being gluten free, I’ll have to omit the wheat germ ingredient though. But I hardly doubt it will take away from the flavor at all.

Oh, and in case you’re wondering, the book is called Edible Brooklyn: The Cookbook and it isn’t available yet.  You, my friends,  are getting a sneak preview of just one of the many recipes it has before anyone else.  You’re welcome. 🙂

Here is what you’ll need:

  • 1 extra-large organic egg
  • 1 tbsp organic whole milk
  • 1 tbsp organic wheat germ
  • Salt
  • Freshly ground black pepper
  • 1 tsp high-quality extra-virgin olive oil
  • 1 ripe avocado, 4 tbsp mashed, the balance cubed for garnishing
  • 1¼ inch slice colby jack or milder cheddar cheese, preferably organic
  • 4 tbsp cooked and drained black beans (canned or fresh)

In a small bowl, beat together the egg, milk, and wheat germ, and season with salt and pepper to taste.

Heat the oil in a small, nonstick skillet, making sure that it covers the entire surface of the pan. Pour in the egg mixture, and cook over medium heat for about 3 minutes, or until the egg is cooked on the bottom and no longer runny on top. Do not flip the omelet. Reduce the heat slightly to keep the bottom of the omelet from burning.

Spread the mashed avocado across the center of the omelet and top the avocado with the cheese slice. Once the cheese begins to melt, reduce the heat to its lowest setting possible and fold the omelet in half. Leave the omelet in the pan for 30 seconds, and then slide it onto a plate. Keep it warm by covering it with another plate.

Heat the black beans in the microwave on medium-high for 30 seconds. Spoon the black beans over the omelet, and let stand for 5 minutes. Garnish with cubed

Makes 1 omelet

Well? What are you still doing reading this? GO! RUN! Get the ingredients at your local market and get cooking!

Read Full Post »

Do I even need to elaborate on this? This picture says it all. This is another amazing gluten free vegan treat featured in  Clean Start by Terry Walters. If you don’t know who she is, you better find out! 🙂

Ahhhh! Blueberries! It’s high up there with my love of avocados.

Here’s what you’ll need:

CRUST

  • 2 cups almond meal
  • 2 tablespoons maple syrup
  • 1 tablespoon virgin coconut oil
  • Pinch of sea salt
  • 1 teaspoon almond extract

FILLING

  • 1 cup apple juice
  • 2 tablespoons arrowroot powder
  • 1⁄2 cup maple syrup
  • 2 tablespoons lemon juice
  • 1⁄4 teaspoon almond extract
  • Zest of 1 lemon
  • Pinch of sea salt
  • 2 cups blueberries
  • Preheat oven to 350°F. Lightly oil 9-inch tart pan.

PREPARING CRUST

Place almond meal in large mixing bowl. In small skillet over medium low heat, whisk together maple syrup, coconut oil and salt until oil melts. Whisk in almond extract and remove from heat. Pour this mixture over the almond meal and fold to incorporate all ingredients. Transfer dough to tart pan and press to form crust. Bake 15 minutes or until golden brown. Remove from oven and, using the back of a wooden spoon, gently press down any puffed areas of crust. Set crust on wire rack to cool.

PREPARING FILLING

In small bowl, whisk together 1⁄2 cup apple juice with arrowroot and set aside. In medium Dutch oven over medium heat, combine remaining 1⁄2 cup apple juice with maple syrup, lemon juice, almond extract, lemon zest and salt and bring to simmer. Add 1 cup blueberries and stir until berries start to pop and liquid turns red/blue. Reduce heat to low and whisking continuously, pour arrowroot-juice mixture into berry mixture. When liquid is thick, remove from heat and fold in remaining blueberries. Pour into crust, spread evenly and refrigerate for at least 1 hour to set.

SERVES 8

Recipe reprinted with permission from Clean Start © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers

Read Full Post »