A Jeanne in the Kitchen

After our lunch with Neil at Sumac Street Sumac Street, Neil’s friend Yvonne Bailey had a booth at a local Farmer’s Market in Littleton. We decided to head over to check it out. Yvonne’s booth is called Bouji Bean. She specializes in vegan pastries and vegan recipes and cooking in general.

Yvonne is a lovely lady whose products are very popular. By the time we got there, she had sold out of most of her goodies. She still had some for us to taste though, and they were delicious. I really liked her cinnamon espresso coffee cake, though her carrot cake was also very good. Yvonne was great at explaining her products and how and why she created Bouji Bean.

I can cook most anything, and have, but I will be honest with you, vegan baking is NOT my specialty. Vegan cooking is easy. Vegan baking, NOT so much. My experiences with vegan baking have resulted in dry, tasteless items that are hard as a rock. But Yvonne has mastered vegan baking. Her pastries were moist and delicious. Obviously! They disappeared very quickly.

Yvonne created Bouji Bean in 2021, during Covid. I will let Yvonne tell you her story in her own words.

Bouji Bean was created from Yvonne’s passion for clean, conscious eating and her belief that food should be both nourishing and indulgent. Every recipe is gluten-free, sugar-free, organic, and vegan—yet bursting with decadent flavor. At Bouji Bean, taste is never sacrificed; it’s celebrated, proving that wellness can feel as joyful and satisfying as it is luxurious. Yvonne saw an opportunity to strengthen communities through food that fuels the body and uplifts the spirit. By creating gluten-free, sugar-free, organic, vegan foods that deliver both nourishment and unforgettable flavor, Bouji Bean redefines what it means to eat well—where health and indulgence come together beautifully. At Bouji Bean, taste is everything. Yvonne’s vision is to elevate plant-based living by offering foods that are elegant, flavorful, and deeply satisfying. Bouji Bean is more than a brand; it’s a movement toward conscious living, sustainability, and joy—where every bite is proof that health, pleasure, and purpose can exist in perfect harmony.

Thank you Yvonne. In just a short time with you, I learned a lot from you. Yvonne is located south of Denver in Castle Rock. She does catering and special events or you can just reach out to her to make something special for any occasion. You can order anything vegan from delicious meals to pastries. Yvonne does it all. You can reach Yvonne at Yvonne.b@boujibean.com or by phone at (800) 825-1706. She will more than happy to help you with what you need.

Have a great day and make everyday great. Life is short. Live life to the fullest and enjoy the ride. ‘Til next time.

It seems like ages ago when we were in Portugal, but it really wasn’t. And Portugal is still on my mind. Yesterday, I accepted the challenge of photos of 3’s, and did so with nature shots They Come in 3’s – Part One -Nature. Today I am following up with some fun threesomes from our recent trip to Portugal. Enjoy. Aproveitar.

Three is the smallest number required to create a cognitive pattern. This trio-centric focus stems from innate brain structures, historical meaning, and artistic utility. Cognitive Impact (The “Rule of Three”): Information presented in threes is easier for the human brain to remember. Grouping things—like cushions, vases, or plants—in sets of three feels balanced and aesthetically pleasing. Universal Patterns: Triads are fundamental to how we organize life. Examples include basic time (Past, Present, Future), the structure of matter (Protons, Neutrons, Electrons), and universal storytelling (Beginning, Middle, End).

Have a great day and make everyday great. Live life to the fullest and enjoy the ride. ‘Til next time.

Yesterday we had a fun lunch with my friend Neil. He lives down south and we are up north, so often times, especially when meeting for lunch, we meet somewhere in the middle. Neil chose a Lebanese restaurant called Sumac Street, in South Denver. We always have a lot of fun with both Neil on his own, and when his wife Tamura is able to join us too. Tam couldn’t make it this time though, as she is now enjoying Paris with their daughter.

As we were waiting for Neil to arrive I was busy taking pictures and talking to the owner. She told me her name, but I apologize, I am drawing a blank as to what it is right now. She was very sweet and very helpful describing the menu.

The Sumac Street menu is inspired by generations of family recipes, crafted with fresh ingredients, aromatic spices, and traditional techniques that celebrate the true spirit of Lebanese dining. From creamy hummus and smoky baba ghanoush to sizzling shawarma, grilled kafta, and flaky baklava, every dish is prepared with care to deliver a balance of flavors that are rich, wholesome, and unforgettable.

Once Neil arrived, we all ordered something different.

Larry ordered a gyro plate.

There was a mix up that we will call a communication breakdown. Neil is vegetarian, and wanted a salad, and we all wanted to try the falafels and Larry and I wanted to try the kebbeh. Those were supposed to be as appetizers, but instead came as a full plate. Oh well. Nothing went to waste. 🙂

I ordered the kefta plate.

Everything was delicious and spiced just right. Little did we know how much food came with each plate, and none of us ate everything. We all brought leftovers home with us. But ….. the desserts were just to tempting, and we had to try some.

The baklava made with pistachios was just calling out to me, and it was definitely worth “answering that call” too.

We also got a Qashtouta to share, which is a soft cream cake layered with a rich qashta cream and a biscuit and caramel sauce on top.

We were all very satisfied with very full tummies when we left.

Larry, Neil and I with big smiles and full tummies.

Neil and I with the owner of Sumac Street.

Sumac Street is located at 7950 East Mississippi Avenue, Unit A, in Denver, Co 80247. You can call and order ahead at (720) 750-5844 or you can order ahead, for either picking up or dining in at SumacStreet.com. They are open 7 days a week. Mon-Sat they are open from 11AM-9PM. On Sundays their hours are from 12 PM-8PM.

Life is short. Live life to the fullest. Try something new and break out of your comfort zone. Have a great day and make everyday great. ‘Til next time.

You know I love a good challenge, and I also love to participate when the challenges are thrown out by you. Here’s a good challenge, thrown out by Wandering Dawgs @ http://wanderingdawgs.com/ – Lens Artists Photo Challenge #400 – The Rule of Three. Thank you. I always have so much fun with these.

As I was going through my photos, I have so many things that come in 3’s, that I had to group them. My first grouping is for things found in nature.

Life is short. Make the most out of everyday. Live life to the fullest and enjoy the ride. Have a great day and make everyday great. ‘Til next time.

I know what you are thinking, especially with me living in Colorado, and the new version of “the Rocky Mountain high”, but it is DEFINITELY NOT THAT. It’s just a fun play on words I couldn’t resist.

You all know I have taken up making silver jewelry. So for me, the term getting stoned means I have been busy buying a whole bunch of new stones to turn into jewelry. I have been getting many different types and colors of stones too. I love color and I love bling. Since I am still a baby jewelry maker, and have not taken my lapidary classes yet, I am still getting mostly cabochon cut and polished stones. Soon that will change though, once I take my lapidary classes. All the stones I have are already in the planning stages for new pieces of jewelry. I have lots and lots of ideas. Too many thoughts and ideas and not nearly enough time. 🙂 I am on a little hiatus now though, because my jewelry school is closed for a bit for remodeling and renovations. It should open up again in a few weeks.

Here is my current stone collection, though it is constantly growing and ever changing.

Amazonite

Bloodstone

Chinese Turquoise – you have already seen my Chinese Turquoise pieces.

Dalmation Stones

Green Tree Agate

Lapis Azuli

Malachite and Krysolite. One of these stones I got while in Portugal.

You’ve already seen my Malachite and fresh water pearl earrings too.

Moss Agate

Red Jasper

You seen my 1st box ring and my first pendant, both made from Red Jasper too.

Snowflake Obsidian

Sodalite

Striped Green Agate

Tiger’s Eye

Veralite

This is going to look so pretty once it is cut and polished.

These all are already earmarked for specific projects, but I have lots more ideas and projects in my mind, just waiting to get made as well. Like I said, I love color and I have a VERY active imagination, so I have lots of projects to work on in the upcoming future. So ….. I guess, I will continue to get “stoned” for the foreseeable future. 🙂

Have a great day and make everyday great. Life is short. Make the most out of everyday. Live life to the fullest and enjoy the ride. Never stop learning or growing. That’s what keeps us young and alive. ‘Til next time.

We certainly have a lot of beautiful gardens all around, but sometimes the native wildflowers are just as beautiful, if not more so, because they are all natural, planted by Mother Nature. They grow into their own beauty naturally, with no help from human hands at all. They are allowed to just grow and to just be, naturally.

Beauty is everywhere. You just have to allow yourself to see it. Have a great day and make everyday great. Life is short. Live live to the fullest and enjoy the ride. ‘Til next time.

French fries are great. I love them and eat them all the time. But these Southwestern spiced roasted potato spears are even better. They take French fries to a whole new level. I served them with my tamale pie. Tamale Pie

Potatoes have been a part of the diets in the Americas, both North and South, for 1000’s of years. Long before the arrival of the classic Andean potato (Solanum tuberosum) to North America, Indigenous peoples in the Southwest were harvesting, transporting, and intentionally cultivating a small wild tuber known as the Four Corners potato (Solanum jamesii). They have been harvest by the native people of both Colorado and Utah for at least 10,900 years. Genetic analysis reveals that Ancestral Pueblo, Ute, and Diné (Navajo) ancestors transported and actively cultivated these wild potatoes far outside their natural geographic range, participating in an extensive foodways network across Utah, Colorado, Arizona, and New Mexico. Potatoes and other tuber vegetables thrive in arid, high desert climates.

Southwestern Roasted Spiced Potato Spears

When I made my Southwestern potatoes, I did not use the Solanum jamesii variety. I just used fingerling potatoes instead. But they were unbeknownst to me at the time, cooked in a similar fashion to the ways of their early Southwestern ancestors.

2-3 lbs potatoes, cleaned and cut into spears or wedges

1 TBSP garlic

3-4 TBSP olive oil

salt to taste

1 tsp dried oregano

1 tsp cumin

1 tsp paprika

1/4 tsp cayenne pepper, or to taste

Preheat the oven to 350*F or 180*C.

Combine all the ingredients together well and toss the potato spears into the dressing to thoroughly coat them.

Spread them out on a baking sheet in a single layer.

Bake for about 1 hour or until the potatoes are crisp and golden brown. Sprinkle a little parsley on top and eat them while they are hot and crispy. These are definitely a crowd pleaser. I promise you will really like these spicy, crispy spears a lot. They will spice up any dish you serve them next to. 🙂

Have a great day and maker everyday great. Life is short. Live life to the fullest, enjoy the ride, and savor the flavors. ‘Til next time.

We have a few different kinds of swallows around, but my favorites are the barn swallows. I love their beautiful dark blue coats with the burnt orange or rust and tan accents. Right now, they are all over the place. I see them all the time. Every now and then, they even let me get some good shots of them too. 🙂

Have a great day and make everyday great. There is beauty all around, you just have to be open to finding it. 🙂 ‘Til next time.

When I made my hush puppies Hush Puppies, I had a lot batter leftover. Those of you who know me, know me well. You knew I would find a way to re-use that batter, and that I did. 🙂 I made a delicious tamale pie and my leftover hush puppy batter became the topping.

Tamale pie is an American casserole invented in the early 1900s. The first recorded recipe was featured in 1905. It was designed to mimic the flavors of a traditional Mexican tamale but in an easier, deconstructed format. Instead of rolling individual masa-stuffed husks, cooks layered ground meat and chili sauce between cornmeal mush. Tamale pie is viewed as a nostalgic, retro-American comfort food. While not a traditional Mexican dish, it remains a beloved example of early American fusion. Don’t get me wrong, I love tamales, but they are very time consuming and labor intensive to make. Tamale pies also go by other names, such as Mexican cornbread casserole, or tamal de cazuela, or Mexican shepherd’s pie, tamale loaf, tamale casserole, or chili cornbread casserole. Home cooks found that layering the ingredients into an oven-baked casserole saved enormous amounts of time and energy compared to making traditional tamales. During the Great Depression and World War II, governments promoted tamale pie as a patriotic, budget-friendly meal, along with many other types of casseroles in general.

Tamale Pie

I used my cookbook as a guide, then just did my own thing and made my own recipe, as always. I threw in all kinds of things. It became a Southwestern “kitchen sink” kind of meal; adding a little of this and a little of that until it all came together as one. 🙂

1 lb lean ground beaf

1 lb chorizo

1/2 red bell bepper, diced

1/2 cup corn

1 tomato, diced

1 jalapneo, diced fine

1 red chili pepper, diced fine

1 TBSP garlic

1 onion, diced

1 can red beans, drained and rinsed

1 package spicy taco seasoning

1 TBSP chili pepper

salt & pepper to taste

1 tsp cayenne pepper, or to taste

1 -1 1/2 cups water

cornmeal batter

cheddar cheese for topping

1/3 cup smashed chips, optional for topping

chopped cilantro

Cornmeal Batter

1 cup flour

1 cup yellow cornmeal

1 1/2 tsp sugar

2 tsp baking powder

salt to taste

1 tsp cumin

1-1 1/4 cups buttermilk

1 egg, lightly beaten

Mix the cornmeal batter and set aside until ready to use.

Get a large skillet very hot, add a little olive or cooking oil. Add the ground beef and the chorizo. Cook until mostly done. Drain the excess fat if necessary.

Combine the peppers, corn, onions, garlic and spices together and add to the meat mixture.

Mix together thoroughly and cook for about 5-7 minutes, stirring frequently.

Add the tomatoes, green onions, about 2/3 of the chopped cilantro, red beans and water.

Mix together thoroughly, bring to a boil, then reduce the heat and keep uncovered, and simmer for about 1-1 1/2 hours, or until most of the liquid has evaporated. Make sure to stir frequently.

Preheat the oven to 400* F or 204-205*C.

Generously spray a 9×13 baking dish with cooking spray. Add the meat and vegetable mixture to the pan and spread into an even layer. Add dollops of the cornmeal mixture on top, then spread out to make an even layer.

Add the cheese on top and the crushed chips if using. I had just a few spicy Doritos leftover that I smashed and added to the top. Why not, right?! 🙂

Bake for about 10 minutes at 400*F then reduce the heat to 350* F or 180*C and continue to bake for about 30 minutes, or until the topping is cooked and golden brown. Allow to cool for a bit, then add the remaining chopped cilantro on top right before serving. Serve alongside something crispy or a nice salad with an acidic dressing.

Delicious! I think you’re going to like it a lot. 🙂

Have a great day and make everyday great. Life is short. Make the most out of every minute and enjoy the ride. ‘Til next time.

Believe it or not, our “duck-a-lings and gos-a-lings” are already growing up so quickly. Soon they will be out on their own. But for now, they still like to hang out with their parents. They let me get some good family portraits of them too.

Enjoy family time as much as you can while you can. At some point, we all fly the coop.

Have a great day and make everyday great. ‘Til next time.