Thursday: What’s Baking?

Fresh or Dried, Figs are Bursting with Health Benefits | Time for ...

Figs! Can you believe that I’ve never had a fresh one? Shame on me. I have to admit that it wasn’t something we would eat in my mom’s kitchen, but there is still no excuse. My daughter and I were in the grocery store today, and she pointed to the figs, and asked me what they were. That’s when I felt the pang of guilt for not exposing her to more than peaches and plums. This baking session is dedicated to exploring outside the box, and discovering the beauty of exotic food!

Fig trees grow especially well in the Mediterranean and Middle East area, as it tolerates seasonal drought fairly well. Common figs have female flowers that do not require any pollination in its reproduction, but produces seedless fruit as an outcome. Smyrna figs are completely different, and rely solely upon the fig wasp to cross pollinate in order to produce ripe fruit. Without the pollen, the immature Smyrna fig drops to the ground.

Figs could be eaten fresh or dried, and made into jams. They do not transport or keep well once picked. Figs are in season from August to early October, and when they are being cooked they should be plump and soft without bruising or splits. If the figs smell sour they have become over-ripe, and slightly under-ripe can be kept at room temperature for 1-2 days.

Here is a recipe I found that incorporates figs into our weekly baking:

David Lovett's fig cake

David Lovett’s fig cake


200g unsalted butter,
1 cup (220g) caster sugar
1 vanilla bean, split, seeds
3 eggs, separated
1 1/3 cups (200g) plain
2 tsp baking powder
4 figs, halved

4 figs, halved
2 tbs grappa (from select
bottle shops) or Marsala
1 tbs raw sugar
1/3 cup (80ml) maple syrup

2 egg yolks
1/4 cup (55g) caster sugar
2 1/2 tbs grappa (from
select bottle shops) or
250g sour cream


  1. Preheat the oven to 160°C. Grease a 22cm round
    springform cake pan and line with baking paper.
  2. Place butter, sugar and vanilla seeds in a stand
    mixer fitted with the paddle attachment and
    beat for 5 minutes or until thick and pale. Add
    egg yolks, 1 at a time, beating well after each
    addition. Fold in flour, baking powder and a
    pinch of salt until just combined. Transfer to a
    separate bowl and set aside.
  3. Clean and dry mixer bowl. Add the eggwhites
    and a pinch of salt to bowl. Return to stand mixer
    fitted with the whisk attachment. Whisk on high
    until soft peaks form. Stir one-third of the
    eggwhite into cake batter to loosen, then gently
    fold in remaining eggwhite until combined.
  1. Spread half the batter into prepared pan. Press
    fig, cut-side down, into batter. Add remaining
    batter and smooth with a palette knife. Bake for
    90 minutes or until a skewer inserted into the
    centre of cake comes out clean. Set aside to cool
    in pan.
  2. For the sticky figs, grease a baking tray and line
    with baking paper. Increase oven to 250°C. Toss
    fig in a bowl with grappa and maple syrup. Place
    fig, cut-side up, on prepared tray. Sprinkle with
    sugar and bake for 10-12 minutes or until fig is
    golden and bubbling. Set aside to cool slightly.
  3. Meanwhile, for the zabaglione, place egg yolks,
    sugar and grappa in a heatproof bowl and whisk
    until well combined. Set over a saucepan of
    simmering water (don’t let the bowl touch the
    water) and whisk for 5-8 minutes or until you
    can draw a figure 8 that holds for a few seconds.
    Set aside to cool to room temperature.
  4. When cool, place sour cream in the bowl of a
    stand mixer fitted with the whisk attachment.
    Whisk until soft peaks form. Add half the
    zabaglione and fold through, then, with the
    motor running, add the remaining zabaglione
    until well combined. Whisk on high until stiff
    peaks form.
  5. Spoon cream onto cake and top with sticky figs.
    Drizzle over any sticky fig juices to serve.

*Recipe taken from

If you didn’t know much about figs before, you have no excuse now! Next time you are in the market, go ahead and grab a couple to experiment. You never know, you just might fall in love! Happy Thursday everyone!


Wednesday: Do it Yourself Challenge!

Living the Cottage Life Mug – Seagull Classics

For those of you who are currently sunbathing on the deck of your cottage, don’t look for my excitement;) My location is nothing close to as luxurious as yours! I won’t take it personally though, if I had a cottage of my own, I would be doing the same. So, the cottage life, eh? It has to be a Canadian thing. Us Canadians start making our way up north every weekend, from the time the weather hits double digits, until the leaves turn autumn colours. We take cottage life very seriously around these parts, and hold true to the fact that we really savour the outdoors. It’s why I shop for groceries on Friday mornings in the summer, knowing that the cottage crowds are well on their way to their home away from home!

For this week’s challenge, I thought it might be interesting to make something that you can find at any lake. I think you will love this one! Check it out:

Pin on Diy
Photo taken from

Seashell Lights

This is a simple, yet unique way to spruce up your cabin for the beautiful nights under the stars. All you would need for this is hot glue, a string of christmas lights, and of course, some seashells. The shells will show a gorgeous glow, as they are opaque in colour. You could jazz up your deck with these, along with hurricane candle holders, half-filled with sand and a candle in the center. Make it a “lake” themed night, complete with a seafood platter, and biscuits to compliment.

I’m sure that sooner or later I’ll be living that life too! It’s in my blood. for those of you who are heading out early this weekend, remember to be safe, but have a fabulous time in the sun! Enjoy your night and Happy Wednesday everyone!

Monday: Confessions of a Shopping Diva

A fabulous evening can start with a juicy read and a glass of wine! All of your friends can get in on it, and a book club could emerge from a great storyline. Finding the perfect novel has always been my challenge, and when visiting the library, I could wander through aisles over and over again in anxiety. If this is also you, I’ve decided to put together a list of a few popular novels that might help you beat the stress of finding the right story. These days, you have the option of using a kindle or your tablet is the more trendy way to read. For me personally, the smell of worn paper, the words in black ink, and the sound of turning pages always thrills me. That is a true book at its finest!


Cover art
$12.99 Ebook (Google Play), $22.00 paperback (

Ellie Mack was the perfect daughter. She was fifteen, the youngest of three. Beloved by her parents, friends, and teachers, and half of a teenaged golden couple. Ellie was days away from an idyllic post-exams summer vacation, with her whole life ahead of her.

And then she was gone.

Now, her mother Laurel Mack is trying to put her life back together. It’s been ten years since her daughter disappeared, seven years since her marriage ended, and only months since the last clue in Ellie’s case was unearthed. So when she meets an unexpectedly charming man in a café, no one is more surprised than Laurel at how quickly their flirtation develops into something deeper. Before she knows it, she’s meeting Floyd’s daughters—and his youngest, Poppy, takes Laurel’s breath away.

Because looking at Poppy is like looking at Ellie. And now, the unanswered questions she’s tried so hard to put to rest begin to haunt Laurel anew. Where did Ellie go? Did she really run away from home, as the police have long suspected, or was there a more sinister reason for her disappearance? Who is Floyd, really? And why does his daughter remind Laurel so viscerally of her own missing girl?

*Synopsis taken from


Cover art
$16.99 Ebook (Google Play), $21.60 hardcover (

The Vignes twin sisters will always be identical. But after growing up together in a small, southern black community and running away at age sixteen, it’s not just the shape of their daily lives that is different as adults, it’s everything: their families, their communities, their racial identities. Many years later, one sister lives with her black daughter in the same southern town she once tried to escape. The other secretly passes for white, and her white husband knows nothing of her past. Still, even separated by so many miles and just as many lies, the fates of the twins remain intertwined. What will happen to the next generation, when their own daughters’ storylines intersect?

Weaving together multiple strands and generations of this family, from the Deep South to California, from the 1950s to the 1990s, Brit Bennett produces a story that is at once a riveting, emotional family story and a brilliant exploration of the American history of passingLooking well beyond issues of race, The Vanishing Half considers the lasting influence of the past as it shapes a person’s decisions, desires, and expectations, and explores some of the multiple reasons and realms in which people sometimes feel pulled to live as something other than their origins.

*Synopsis taken from


Cover art
$16.99 Ebook (Google Play), $19.70 hardcover (

The result is a White House memoir that is the most comprehensive and substantial account of the Trump Administration, and one of the few to date by a top-level official. With almost daily access to the President, John Bolton has produced a precise rendering of his days in and around the Oval Office. What Bolton saw astonished him: a President for whom getting reelected was the only thing that mattered, even if it meant endangering or weakening the nation. “I am hard-pressed to identify any significant Trump decision during my tenure that wasn’t driven by reelection calculations,” he writes. In fact, he argues that the House committed impeachment malpractice by keeping their prosecution focused narrowly on Ukraine when Trump’s Ukraine-like transgressions existed across the full range of his foreign policy—and Bolton documents exactly what those were, and attempts by him and others in the Administration to raise alarms about them.

He shows a President addicted to chaos, who embraced our enemies and spurned our friends, and was deeply suspicious of his own government. In Bolton’s telling, all this helped put Trump on the bizarre road to impeachment. “The differences between this presidency and previous ones I had served were stunning,” writes Bolton, who worked for Reagan, Bush 41, and Bush 43. He discovered a President who thought foreign policy is like closing a real estate deal—about personal relationships, made-for-TV showmanship, and advancing his own interests. As a result, the US lost an opportunity to confront its deepening threats, and in cases like China, Russia, Iran, and North Korea ended up in a more vulnerable place.

Bolton’s account starts with his long march to the West Wing as Trump and others woo him for the National Security job. The minute he lands, he has to deal with Syria’s chemical attack on the city of Douma, and the crises after that never stop. As he writes in the opening pages, “If you don’t like turmoil, uncertainty, and risk—all the while being constantly overwhelmed with information, decisions to be made, and sheer amount of work—and enlivened by international and domestic personality and ego conflicts beyond description, try something else.”

The turmoil, conflicts, and egos are all there—from the upheaval in Venezuela, to the erratic and manipulative moves of North Korea’s Kim Jong Un, to the showdowns at the G7 summits, the calculated warmongering by Iran, the crazy plan to bring the Taliban to Camp David, and the placating of an authoritarian China that ultimately exposed the world to its lethal lies. But this seasoned public servant also has a great eye for the Washington inside game, and his story is full of wit and wry humor about how he saw it played.

*Synopsis taken from

Three interesting reads that I know will have you chatting on the phone for hours! Don’t forget the fireplace or candles, and cozy up in your La-Z-Boy for the ultimate comfort. If you have a few other suggestions on good books to read, please share! I would love for you to add to the list. Have a good night, and happy Monday everyone!

Saturday: Reflections

Time is NOT real – Physicists show EVERYTHING happens at the same ...

Six years ago, I started this blog with the intentions of sharing my creativity with others. I was on the brink of self-discovery, learning how to bake custom cakes, taking on decorating challenges, and many other exciting adventures. Today, I decided to take a trip down memory lane, just to see how far I’ve come. Personal growth is a necessary battle, taking the good with the bad, and accepting the past as part of your future. I look at the blogs I’ve written over the years, and I can align them with pivotal moments of my life, that has helped to shape me into the person I am now. I have to admit, there were some times I’ve wanted to close my eyes to mistakes made, and decisions I may regret, but if all this did not happen, I would not be writing to you about my growth since then.

Have you ever taken the time to look back into history, examining photos, art or writing pieces that reflected who you were in the past? Do you find it hard to look at without criticising? I get it, it’s hard to face them when you now know so much more, but believe me, it was all necessary. Embracing the former self is key to feeling comfortable with who you are in the present.

Examining your past life also helps you to gage your goals, and allows you to track progress. Back then, I had a fear of opening up about who I am in my blog because I was worried that people wouldn’t appreciate me. I was the biggest critic with my words, and was afraid to share them with the rest of the world. Since then, I’ve found my confidence in who I am, and have learned to let it all out! Some people will be critics, and not enjoy what I offer, but readers like you have given me the perseverance to explore my passion. In January of this year, I decided to take my writing to another level, purposely writing to all of you daily on topics that you know and love. I watched my followers grow by almost fifty people, and I couldn’t be more excited about that!

These ambitions are small to some, but for me, I feel truly blessed! Almost fifty people take joy in my daily life experiences, and put thought into my days of self-reflection. They copy down interesting recipes and jot down ideas for projects at home. They laugh at my jokes, and write to me to say how much they’ve enjoyed it all. Contrary to what others say, I still believe that there is power in the written word that connects people in a unique way. They say that people have no time to read, but I believe that if words grab individuals, they will invest in their interest. It’s all about writing to move people, capturing their hearts from the very first line.

Thank you so much for your support, I am truly grateful for all of you. Happy Saturday everyone!

Thursday:What’s Baking?

101 Awfully Good Examples of Oxymorons -

This week, I was investigating foods that make no sense! Quizzical items like: Vegan bacon, natural Cheetos, or even Saltine crackers with unsalted tops. It all seems so puzzling to the human mind, that these products could ever appeal to logic or reasoning, but for some reason it does! Big businesses love using words like “fresh” and “natural” on many of their products, giving the illusion that processed and fatty foods could somehow be good for you. This soothes the guilty conscience of a consumer when they throw the package into the cart, not even giving it a second thought;)

We do fall for the deception of oxymorons within our society, but I have to admit that there are a few of them out there that bring shameful pleasure to the palette! In the world of desserts you have the chocolate chip blondies, oreo thins, and flourless cake, just to name a few. One recipe in particular that tickled my senses is the Chocolate Lasagna, which is oreo cookie and cream cheese goodness, all rolled into one.

slice of chocolate lasagna on a white plate

Chocolate Lasagna



  • 36 Oreo cookies 1 package regular cookies (do not remove cream centers)
  • 6 Tablespoons butter melted
  • 8 ounces cream cheese room temp
  • 1/4 cup granulated sugar
  • 2 tablespoons milk 1%
  • 16 ounces Cool Whip non-fat, 2 (8-oz) containers, separated
  • 7.8 ounces instant chocolate pudding 2 (3.9 oz) boxes UNPREPARED
  • 2 3/4 cups milk 1%
  • 3/4 cup miniature chocolate chips


  • Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
  • Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.
  • Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
  • In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar.
  • Fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.
  • Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
  • While it’s setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.
  • Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.adding pudding mixture over cream cheese layer
  • Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.
  • Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.


  • Do not remove the cream centers from the cookies. Use regular Oreos, not Double Stuff. 36 cookies = 3 cups of crumbs.
  • Use 2 boxes of instant pudding, do not use Cook n Serve.
  • For a fancier presentation, substitute shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top. There’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings.
  • If you have extra time, I highly recommend popping the dessert into the freezer after each step. It makes it easier to spread each layer. 
  • If you prefer, you can use an equal amount of homemade whipped topping instead of Cool Whip. To substitute whisk 3 cups of heavy whipping cream until medium peaks form. 
  • You can make this dessert up to 3 days ahead, keep refrigerated.

*Recipe taken from

If you are going to try it, you might as well eat it before dinner. After all, we should use this as an excuse to keep in the theme of irony! I hope you all have a fabulous night! Until next time, happy Thursday everyone!

Wednesday: Do it Yourself Challenge!

Do your own Home Spa | DIY DecorIt Yourself Home Ideas

I don’t know about you, but I am really missing my spa days, and although we will be heading into stage three of reopening on Friday, I will definitely not be first in the lineups:( I’ll take my time and see how safe it is to have things back to normal, but until then, what could be done for spa days? We need to get really creative with this idea because spas hold high luxury standards that we simply cannot ignore. Everything from exotic body scrubs to aromatic essential oils, play a big role in ultimate relaxation.

A hot and steamy shower can recreate a treatment at its best, and I believe most of you have a shower at home that will definitely do the trick. An essential oil diffuser that can be used in the shower will make your steam a more pleasurable experience, so be sure to look into one. Body scrubs and oils are a must for this pampering, so I decided to share a few natural recipes you could put together that is both cost effective, and that you can make in your own kitchen.

Image may contain Cutlery Spoon Food Dessert and Plant

Rosemary Lavender Salt Scrub

1/2 cup kosher salt
1/4 cup olive oil
1 tbsp culinary grade lavender extract
1 tbsp rosemary leaves, chopped

Image may contain Vase Potted Plant Plant Pottery Jar Herbs Planter Mint Fruit Food and Pineapple

Peppermint Scrub

1/4 cup grapeseed oil
2 tbsp spearmint essential oil
1/2 cup sugar

*Recipes taken from

How to make your own herbal bath oils

Herbal Bath Oil

12 drops Rosemary (Rosmarinus officinalis)
8 drops Lemon (Citrus limon)
4 drops Clary Sage (Salvia sclarea)

Skin Nourishing Bath Oil

  • 12 drops Lavender (Lavandula angustifolia)
  • 6 drops Geranium (Pelargonium graveolens)
  • 6 drops Lemongrass (Cymbopogon citratus)

*Recipe taken from

The recipes are straightfoward and simple to make, so preparation should be a cinch. If you happen to have a tub, you are really in for a treat! You can use this recipe for an amazing bath bomb that will leave you feeling like a million bucks!

Fool proof homemade bath bombs

Homemade Bath Bombs


  • 4 oz. baking soda
  • 2 oz. corn starch
  • 2 oz. citric acid
  • 2 oz. Epsom salt
  • 1 to 1 1/2 teaspoons water
  • 5-10 drops essential oil of choice
  • 1 1/4 teaspoon oil I like coconut or olive oil here
  • 1-2 drops food coloring optional


  1. In a bowl, combine the dry ingredients (the first four listed above). Whisk to remove any clumps—corn starch tends to be clumpy. In a small glass jar, stir together the wet ingredients (the last four ingredients listed). If you’re using coconut oil, give it a quick melt in the microwave or stove top first so it will more easily combine with the other ingredients. Slowly pour the liquid mixture in with the dry mixture, whisking as you go. If you see the mixture fizz or foam, you may be adding the liquid too quickly. Once all the wet ingredients are combined with the dry, take a small amount in your hand and squeeze it together. It should stick together fairly well in one or two big chunks. If it’s still too powdery to hold together, just add a tiny bit more water and mix until it does hold together. If you find that adding the liquid slowly is difficult use a spray bottle to add them instead of pouring. 
  2. Then, fill each half of your bath bomb mold with the mixture until it’s just overflowing a little. Press together, then gently remove one side of the mold. Place the bath bomb on a tray and allow to dry out before removing the other side. Wait one hour and then see if the bath bomb easily removes from the mold without breaking. If it breaks, just press into the mold again and let it dry out longer. The goal here is to get the bath bomb out of the mold so it can further dry out overnight. I’ve found that if you leave them in the mold too long they can begin to stick and then it’s more difficult to remove without cracking. So, find the balance here and remember that if something cracks at this point it’s totally OK to just press the mixture back into the mold. No worries!
  3. Once you are ready to remove the other side, gently invert the bath bomb so the uncovered side is facing down, then gently remove the other half of the mold from the top. The key word, if you haven’t noticed, is gently. These can fall apart on you very easily if you’re not careful. If a bath bomb does crack in half while you’re removing it, you can gently press it back on top of the other half, or remove all the mixture back to the mixing bowl and start the molding process again. I had this happen to a few, so don’t fret, it’s easy to fix.
  4. Once they are completely out of the mold, allow them to dry out for 8 hours or overnight. Once very dry, you can wrap them in plastic wrap and store in a dry place until you’re ready to use them, or you can gift them to friends.

*Recipe taken from

All of the tools you need are right here for a next-level experience in spa treatments! Get in the zone and warm towels in the dryer for the extra comfort after your bath. Light your candles and play nature sounds, as you let your mind drift into a quiet place. This spa is all about you, and no matter where you go, you could never find any place like home that suits you more. Happy Wednesday everyone!

Tuesday: What’s for Dinner?

St. Lucia Launches New Campaigns to Benefit Travel Advisors ...

On a tiny island between the Caribbean Sea and the Atlantic ocean, lies a paradise beyond your wildest dreams. The clear blue waters echo the vast blue skies above, the sand is like powder between your toes, and the deep green of the tropical forests take your very breath away. This island is St.Lucia, and if you’ve never been, luck now has you on your way to a little piece of heaven on earth.

Surrounded by the neighbouring islands of St.Vincent and Barbados, St.Lucia spans only 616 kilometers in length, but is home to roughly 200,000 people. The major cities are Gros Islet, Soufrière, Vieux Fort, and the capital city of Castries. The city names tell of a past French influence over the island, which also played a major role in the “Creole” language that is primarily spoken. The people are warm and full of life that boasts in the vibrancy of the city streets, and the food can be summed up in one word, “Comfort.”

Yes, we are now at the heart of the culture, where the flavours speak volumes of their African descent. Dishes such as: Green figs and saltfish, Callaloo, and Bouyon soup are colourful, and full of delicious goodness that fill the belly and warm the heart. St.Lucia holds a special place in my heart because it is my mother’s home, and the meals she cooked are those as I’ve described, which floods memories of flavours I only wish you could experience for yourself. Out of this world! The one dish in particular that our family could never get enough of is Accra and Floats. It is commonly served in the morning, but us kids would eat it any time of the day, no problem! A favourite from my childhood to your kitchen.

guyana float bake recipe


  • 1 lb. flour
  • 1 tbsp sugar (or to taste)
  • 1 tbsp butter
  • 1 tsp salt
  • *2 tbsp baking powder
  • Oil for frying
  • ½ cup water


  1. Measure the flour into a large bowl, add the baking soda then mix the butter and sugar into the flour. Dissolve the salt into the water then gradually pour the water and salt mixture into the flour, butter and sugar mixture, mix together and knead until the dough becomes nice and soft. But not too soft!…
  2. If the dough is too soft add some more flour until dough is smooth, soft and does not stick on your hand. Cover the dough with a damp tea-towel for about 15 minutes.
  3. Place a large frying pan on a medium heat. When the pan gets hot add enough oil to cover the bottom of the pan to about 1 cm deep.
  4. Cut the dough into small pieces a little bigger than the size of a table-tennis or golf ball.
  5. Using your hands, roll and shape dough into a ball then flatten and shape into a disk about 1cm thick. Place the flat circular dough into the frying pan of hot oil, when one side is golden brown, turn on the other side. Once both sides are golden brown bake is ready.
  6. Your delicious bakes can be eaten almost straight away – just allow to cool a bit! Whether you eat them plain or with the traditional cheddar cheese or delicious stewed saltfish and cucumber garnish, you will fall in love with this delicious local treat.

*When yeast is used instead of baking powder the result is float which is lighter and fluffier than bake. When yeast is used, add the yeast to a little of the warm water and sugar, let sit for 5 minutes then add to the flour mixture. Cover the dough with a damp cloth and leave for 30 minutes to rise. The Float dough is ready to be separated, shaped and fried once the dough rises to about twice the size of the original dough.
Sugar: Traditionally white sugar would be used, but substitute brown if you prefer.
Flour: Traditionally white all-purpose flour would be used, but for a gluten and grain-free alternative, I normally replace white flour with a mix of ⅓ each of coconut flour, cassava flour, plantain flour…
Additions: You could add herbs or other things if you like, why not? Experiment! Have fun!

*Recipe taken from

Saltfish Accra Recipe - Great British Chefs

Accras “Fish Cakes”

Accras ‘Fish Cakes’

Accras are great with bakes as an appetizer or breakfast dish.

2 cups flour
2 tsp baking powder
1/2 lb chopped shredded saltfish
2 scallions chopped
1/4 cup green pepper chopped
1 small onions chopped
4 cloves garlic
1 tsp thyme
1 tsp parsley
hot pepper sauce to taste
black pepper to taste
oil for frying

The Method

1. Combine the chopped green pepper, scallions, onions,garlic in bowl.

2. Add remaining ingredients except water and mix thoroughly. Add hot pepper sauce and water making sure that the mixture reaches a thick consistency.

 3. Beat the mixture until is smooth.

4. Heat the oil in a frying pan and drop by spoonfuls into hot oil and fry until both sides are brown.

5. Drain excess oil on paper towel.

*Recipe taken from

I thought this would make up for not being able to travel these days, but as soon as we are able to take trips again, I suggest you head to St.Lucia. You will not be disappointed. Enjoy your evening and happy Tuesday everyone!

Monday:Confessions of a Shopping Diva

Staying cool is the name of the game this summer, and what better way than to invest in a pool! The thought has been kicking around my house for some time, but for those of you who are seriously thinking about the investment, I have some neat ideas for you. Let’s face it, if we had the cash for a fabulous pool with all the upgrades, we would be swimming in it! I’m offering you a plan “b”, or alternative to spending a fortune, but not compromising on taste. Tank pools are both inexpensive, and innovative way to make your swimming fantasies a reality. Here are a few ideas to tantalize your senses:

Stock tanks were originally used on farms to water livestock, but have now become a popular way to have a pool in your own backyard! Look at all of the things you could do to make a real statement, and it doesn’t have to cost much if you put creativity into the space you are dreaming of. Tanks could cost you anywhere between $200-$500 and would need to be lined to prevent rusting, and a pump, to ensure that the water stays clean and fresh. They come in various sizes, and some even come bottomless for those who are interested in making their pool a bit deeper. It is important to read up on how to properly install and care for a stock tank pool, so that you can really reap the benefits.

I thought I’d share a trending idea in the world of pools because it will be a a little while before we are able to swim publically again. The easy solution is to try something new and bold in order to keep the “f” in fun all summer long! I hope you all enjoy designing the backyard of your dreams! Happy Monday everyone!

Sunday: At Home

Our Sleep Training Nightmare - The New York Times

I woke up before the sun rose this morning, to my son crying about the bad dream he had. He was hysterical, and my husband and I had no choice but to make room in the center of the bed for him to sleep. I think that the kids sleeping over on our bed worked when they were toddlers, but not when they’re nine! I could barely shift in place, in danger of falling right off the side, so I took my pillow and high-tailed it to my son’s bed for some proper rest. A few hours later, I opened my eyes to numbness in my right arm, and serious back pain! It just goes to show that kids’ beds are made for kids;) Do any of you parents and caregivers out there experience sleepless nights due to nightmares? Crazy right? I hear you. Needless to say that at almost forty, a sleepless night for me equals an unproductive day.

No energy, lots of coffee, and bumming out on the couch, pretty much sums up what my day has turned out to be. I’m cool with that because It’s Sunday. I managed to bake a cake yesterday. Carrot. It was delish! The cake was made impromptu for a friend’s birthday, and I even made sure I baked extra for us at home. A storm washed over us around midday, which made my experience in front of the tv more snuggly! I love rain when I’m under the covers. Don’t you? My schedule may not have been crazy today, but I have to admit that I thoroughly enjoyed life in slow motion. Cheers! Happy Sunday everyone!

Saturday: Reflections

Encrypting Kubernetes Secrets With Sealed Secrets | by Gaurav ...

Have you ever been caught between the idea of speaking the truth, and holding your tongue? Depends on the situation, right? The thought came to me as I was watching a show called, “Doctor Foster” on Netflix recently. It is basically about a woman whose husband is having an affair. When she found out that her husband was unfaithful, she also discovered that her closest friends were also in on the secret.

Using the scenario as an example, I’m wondering if it is better for someone to know the truth about what is happening behind their back, or should they be sheltered by silence? There is a lot of responsibility in speaking the truth, as it could cause permanent damage to a relationship that would ultimately be on your hands. It may also be the reason why a friend would be able to see the situation for what it truly is, so that he or she could make the best decision for their own life.

If you choose to keep silent, how do you look to the friend when the truth finally comes to light? Would you be okay with knowing that you are a co-conspirator in their eyes? It may not be your truth to tell, but if you know it, wouldn’t it just be a truth you chose not to share? Of course, we also have to put ourselves in the friend’s shoes, who has been left in the dark. Would you want that friend to tell you if the tables were turned?

The truth hurts, and it seems impossible to be truthful under many circumstances, knowing that it could very well break the person you care about. However, doesn’t everyone deserve to know the truth about things that involve them? Is it up to us to decide which truths people can handle, and which they can’t? I’d love for you to weigh in on this blog, and share with me how you really feel about the topic. The concept is more common in life than you think. Until next time, happy Saturday everyone!