A Jeanne in the Kitchen

My “silversmithing” education continues. My new project is a silver bracelet. I just started it, and have a lot more to do on it. Until you actually start making jewelry, you don’t realize just how much work goes into each piece. I’ve always loved jewelry and appreciated it, but I have much greater appreciation for it now that I am actually learning how to make it! There is A LOT of work that goes into each piece. Each piece is definitely a labor of love.

I had to scribe the markings onto the silver piece, then go over them with a marker, but before I was able to cut, I had messed up on the scribing effort and had to polish them all out and start again. Now I have to carefully cut each line with a VERY fine and delicate saw blade. I only got about 1/4 of the way through my cuts, and broke 2 saw blades in the process. This is a very tedious process, but necessary. Once it is finished, it will be beautiful, but it is definitely much harder than it looks.

I am still working on my pendant too. I am doing extra workshop days to get everything done. I have polished, polished, polished, and polished it again and again, both with various grades of sandpaper and the polishing machine. Every time I thought I was done, the instructors would have me do it again, and again, until it was just right. Now, is is very bright and shiny, and almost done. When doing the extra workshop days, the instructors will not let us get ahead of the rest of the class, so I did all they would let me do until the rest of the class catches up. All that is left to do now is to set my stone and get a nice rope chain, and then my pendant will be done. Hopefully that will be finished tomorrow night. When I show people what I’ve done, they all ask “you made that from scratch?” Yes, I did! Every bit of it. 🙂 🙂 🙂

I knew going into this that it would be challenging, but I guess I just didn’t realize HOW challenging it was going to be. But, once finished, I think my pieces will be beautiful. 🙂

We all need to challenge ourselves in order to grow. Life is full of challenges. If we don’t grow we will stagnate. NOT an option for me!!!!! I will always continue to challenge myself and hopefully will be able to rise to every challenge that comes my way and come out on top. 🙂

Have a great day and take on all those challenges with gusto. 🙂

I know you probably think we eat only meat. Definitely NOT true. We eat balanced meals all the time. We eat a ton of vegetables, with almost every meal too. This time I am giving you another recipe from my new tapas cook book. It’s for green beans with pine nuts and shallots. Once again, unknowingly, I’ve been cooking a Spanish recipe for years without recognizing them as being Spanish. 🙂

2 TBSP olive oil

1/2 cup toasted pine nuts

1 tsp paprika

1 lb green beans, ends trimmed

1 onion or shallot, sliced very thin or chopped

1 garlic clove, minced

1-2 tsp lemon juice

salt & pepper to taste

1 TBSP butter for finish – I added my Bella La Crema Monet’s Garden Butter

1-2 TBSP Peruvian peppers, optional

Toast the pine nuts until golden brown. Once they are browned, remove from the heat and set aside.

Boil the green beans for about 5 minutes or until they are al dente. Drain.

Heat the olive oil and cook the onion for about 5-10 minutes or until softened and start to caramelize. Add the garlic and continue to cook for an additional 30 seconds or so.

I added my Bella La Crema Monet’s Garden Butter before tossing in the green beans. Add the lemon juice. Season with salt, pepper and paprika, then toss in the green beans.

Top with the toasted pine nuts and the Peruvian peppers if using right before serving. It’s deliciously simple yet looks very elegant and festive.

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

My tapas birthday party is officially over, and has been marked as yet another successful dinner party in the books. But one of my birthday presents was a new tapas cookbook. Well of course I had to try it out, right?! I mean, after all, that would just be rude if I didn’t, right? I love Spanish food, tapas and all Mediterranean foods in general, so it all just makes sense that I would continue this Spanish culinary journey for as long as I can.

All of the recipes in this book are mouth watering, and ironically, I actually made quite a few of these traditional tapas recipes for my party, unbeknownst tome that I would get a little tapas cookbook as a gift. The first recipe from this book, or I should say the first inspired recipe from this book, was the marinated pork kebabs. You all know I can’t actually follow a recipe to the to save my life. I am constantly tweaking recipes. 🙂

Pork has been integral to the Spanish diet for well over 2500 years. It became a European staple by evolving from ancient, acorn-fed Celtic and Roman traditions into a vital symbol of national identity, religion, and cuisine. It became a key marker of Christian faith during the Reconquista and remains integral to Spanish culinary heritage. Originally, the people from the Iberian Peninsula starting hunting the native wild boars of the area, that were then domesticated. Because Spain, Portugal and the whole of the Iberian Peninsula is heavily influenced by the Moors, originally eating pork was a sign of cultural resistance. During the Moorish conquest (711 AD onwards), the consumption of pork became a form of political and religious resistance for Christians. Following the Reconquista, pork consumption solidified as a way to demonstrate the Christian faith and differentiate from Muslim and Jewish populations. During the Spanish Inquisition, publically consuming visible pork products like jamón was used to prove a person was not a secret converso or morisco. Pork is a staple inall Spanish countries around the world still todfay too.

Marinated Pork Kebabs

Simple ingredients turned into delicious kebabs. So often, simple is best, in so many different recipes, and in general too. Of course I changed the recipe. Mainly I just substituted lemon for orange flavorings. But that’s just what I do. I recreate to make recipes my own. 🙂

1-2 lbs pork loin, cubed

3 TBSP olive oil

1 TBSP orange infused olive oil, optional

1 TBSP orange infused vinegar, optional

1 TBSP lemon or orange juice

2 tsp orange zest or grated orange peel

2-3 TBSP fresh parsley, chopped

salt & pepper to taste

1 TBSP harissa spice

Combine all the ingredients together and marinate the pork cubes for at least 2-3 hours before skewering and grilling. Thoroughly coat the pork cubes with the marinade, and cover and refrigerate until ready to cook. Yes, you can substitute chicken for the pork as well. 🙂

When ready to grill, skewer the pork onto small skewers, and cook on a hot grill for about 10-15 minutes, flipping at about the halfway point. Save the marinade, and heat, then pour over the cooked kebabs right before serving.

Enjoy with your favorite side dishes and a glass or two of a cool, crisp white wine for an easy, delicious Spanish dinner. 🙂

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

My tapas birthday party is coming to an end, but a sweet end. It’s now time for los postres, or the desserts. I had a few different dessert options. Spanish desserts range from sweet to cheese and fruit platters, to chocolate nibblies. I had them all.

I offered a variety cookie box, a few different chocolate selections, a cheese and fruit platter and the main dessert, a pistachio and honey tart.

I had two different kinds of Spanish chesses on my cheese and fruit platter, along with two different kinds of figs, pineapple and oranges, plus a scattering of chocolate covered nuts.

The pistachio honey tart was the main dessert. It was inspired by our very own Tandy Sinclair, from Lavender and Lime at https://tandysinclair.com/. Thank you Tandy for this delicious inspiration. Of course I changed it and made it my own, but the inspiration for the tart came from you. 🙂

Pistachio & Honey Tart

Of course I changed a few things to make it my own. First, I had to convert everything from metric to the imperial system. I made my own pate sucre. Then I add whole pistachios instead of chopped pistachios, and added more of them. I only used the chopped pistachios as the garnish on top. Then I drizzled melted chocolate on top to give it more pizzazz. So I am giving you my version, not Tandy’s version.

Pate Sucre

1 1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

1/2-3/4 cup powdered sugar

Blend the flour, salt, powdered sugar and butter together first to resemble coarse sand, then add the egg and cream and blend together until the dough forms into a ball. Wrap with plastic wrap and refrigerate for at least 30 minutes before rolling out to fit into the tart pan.

When ready to bake, preheat the oven to 350* F or 180*C.

Roll out the dough to about 1/4 inch thick, and firmly press into a fluted tart pan.

Pistachio and Egg Filling

2 cups pistachios, shelled

1/4 cup sugar

1 stick softened butter

1/2 cup honey

2 tsp vanilla

3 eggs

1/4 cup flour

1 TBSP honey powder, optional

Blend the butter and sugar together until creamy. Add the eggs one at a time and mix in between each addition. Add the vanilla and honey, and honey powder if using, and mix again. Add the flour and mix until everything is well incorporated. It should resemble a custard like filling.

Spread the pistachios evenly across the bottom of the tart, then evenly pour the egg and honey mixture on top. Bake for about 40 minutes or until the tart is golden brown and the filling is set.

Allow to cool completely before drizzling with the melted chocolate and adding the whipped cream. Refrigerate until ready to eat.

This delicious tart is just sweet enough but not too sweet. In other words, it’s just perfect. It disappeared very quickly. Enjoy. !Desfruitar!

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

We eat a lot of peppers; bell peppers and jalapeno peppers. And peppers are very popular in the Spanish world as well. I had lots of meat options, and my patatas bravas, Happy Birthday To Me – Part 4 – Patatas Bravas, so I needed some authentically Spanish vegetables to complete the meal. The vegetable portion of my Spanish tapas party was a roasted pepper salad. There are many different variations found all across the Latin world. Some are more simple and others are more elaborate. My version was more on the elaborate side, and more Argentine, so South American, and New World Spanish, but still Spanish in nature.

Roasted Pepper Salad

This salad is so simple but so good. I served it with an herbed vinaigrette and hard boiled eggs on top, the Argentine way.

2 large red bell peppers

2 large yellow bell peppers

2 large orange bell peppers

1 can artichoke hearts, drained and cut in half

1 can of hearts of palm, drained and cut into thin rounds

spinach or mixed greens, optional

3-4 hard boiled eggs

2/3 cup olive oil

1/4-1/3 cup Prosecco vinegar, white wine vinegar or apple cider vinegar

3-4 cloves garlic, sliced very thin

salt & pepper to taste

1 TBSP Dijon mustard

1 TBSP each, fresh rosemary, fresh thyme, fresh oregano, chopped fine

Roast the bell peppers until they are completely charred on the outside. Place them in a plastic bag and let sweat for at least 1/2 hour before peeling the charred outside off. Rinse completely. Remove all the seeds and cut into thin strips.

Some versions of this salad are placed on either a bed of mixed greens or baby spinach and some are not. It just depends on your likings. Decoratively arrange the bell pepper strips, artichoke hearts and hearts of palm on the greens or platter. Top with chopped hard boiled eggs.

Herbed Vinaigrette

Combine all the ingredients and whisk together. If you want a lighter dressing, you can whisk everything together. If you like it a little thicker, put everything into a food processor and blend to completely emulsify it. Either way is fine, and I have enjoyed it both ways many times. The dressing can be made a head of time. Drizzle as much as you need on top of the salad right before serving, without drowning the delicate flavors of the vegetables in dressing.

This completes the main dishes on menu. But of course I offered an array of desserts too.

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

Patatas bravas, or spicy potatoes, are part of every Spanish meal. Though they are a relatively new dish to Spain, having only been officially around since the 1950’s or 1960’s, they have taken over and are found all throughout Spain. They emerged as an affordable, flavorful dish that quickly spread nationwide, becoming a quintessential, beloved snack in Spanish bars. It’s believed they were first created in Madrid, at La Casona Taverna. Patatas bravas are ranked as one of the top three, if not at the top of the list, for tapas all throughout Spain. In Spanish, “bravas” (the feminine plural of bravo) generally means brave, fierce, or bold, but in the context of food like Patatas Bravas, it refers to the spicy kick of the sauce, translating to “spicy” or “fierce”. They represent the Spanish love for simple, high-quality, and communal dining.

Though there are many different versions of this widely popular potato dish, the sauce is what really makes them stand out. The original sauce was created with garlic, onions, tomatoes, and paprika to provide a punchy, flavorful kick. Today, there are many creative variations. Sometimes the potatoes are crispy on the outside and velvety on the inside. Sometimes they are soft and melt in your mouth. Some are served with an aioli sauce. Others are not. Today, the main ingredients to patatas bravas are potatoes mixed in with a spicy sauce.

We love patatas bravas, and just like in Spain, when I am making Spanish food, patatas bravas are always on the menu. They were proudly displayed on my birthday menu as well.

Patatas Bravas

I cheated a little on these this time, but no one was the wiser. Instead of making a completely different sauce for my potatoes, I used some of my salsa rojo I used for my steak empanadas. Happy Birthday To Me – Part 2- Steak and Olive Empanadas. It was a very similar sauce, and worked perfectly well for both dishes.

3 lbs potatoes, cubed – Yukon Gold are the best for this dish

salt & pepper to taste

1 TBSP white vinegar

3/4 cup olive oil

6 TBSP garlic,

2 onions, sliced very thin

1 tsp cumin

3 tsp paprika

1/4 tsp cayenne pepper

5-6 tomatoes, cubed

enough water to cover the potatoes

1/3-1/2 cup fresh cilantro, chopped

Boil the potatoes in the water with the vinegar for about 10-12 minutes, or until tender. Then drain and let set for a bit.

Get a large skillet or pot very hot, add the olive oil, cooked potatoes, onions, garlic and spices and cook for about 20-30 minutes, stirring occasionally. Add the tomatoes, (or salsa rojo) and mix together thoroughly. Continue to cook for about 8-10 minutes or until the tomatoes have broken down and most of the liquid has evaporated.

Mix in about 1/2 of the chopped cilantro, then add more cilantro on top right before serving. The results – !DELICIOSO! You will have potatoes that are soft on the inside and crispy on the outside, with a just enough heat to wake up your taste buds. I promise you will love these. I know we sure do, and all my guests did too. 🙂

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

I am seeing more snow geese, but I am only seeing them one at a time. I see one swimming along with either Cacklings or Canadian Geese, but so far, no more than just one at a time. I was walking along our lakes, but I went further out into the open space area, and there it was. It definitely stood out in the crowd, but blended in at the same time.

Have a great day. Enjoy all the little things that come your way. Allow yourself to be pleasantly surprised.

Still continuing with my birthday menu. Now I am giving you my garlic shrimp or gambas al ajillo. This was a massive hit. Everyone really loved this dish. This is one of my favorites. I make it quite often. I mean garlic AND shrimp!!!!! What’s not to love about it, right?!

Gambas al ajillo (Spanish garlic shrimp) is an iconic, simple tapas dish that originated in the southern (Andalusia) and central (Madrid) regions of Spain. It likely dates back to the 16th century, using shrimp, garlic, and olive oil, and is served sizzling in earthenware dishes (cazuelas) to pair with wine or sherry. Not only is the dish devinley delicious, but it is also relatively healthy as well. It’s low in calories and carbs, rich in protein, healthy fats (especially omega-3s), and essential nutrients like calcium, phosphorus, and selenium. These components support heart, brain, bone, and immune health.

Garlic Shrimp

This recipe is simplicity at its best.

3 lbs large prawns or shrimp, peeled and deveined

6 TBSP olive oil

1 tsp red pepper flakes, or to taste

10 garlic cloves, sliced very thin

salt & pepper to taste

1/2 cup brandy or wine

1/4-1/3 cup fresh parsley, chopped

butter – I used my French Country Butter

Get a large skillet very hot. Add the olive oil, red pepper flakes, garlic and shrimp. Cook for about 2-3 minutes. Carefully add the brandy or wine and get a nice flambe going.

Once the flames die down, after about a minute, reduce the heat and continue to cook for an additional 4-5 minutes, or until the liquid has reduced to about half. Add the butter, or monter au buerre to finish the sauce. You can use regular butter, but I chose to use one of my new specialty butters from Bella La Crema Bella La Crema. I used the French Country Butter. Generously top with the chopped parsley and serve while it’s nice and hot.

A hard crusty bread is always a served on the side to dip into the sauce as well. The sauce is way to good to let any of it go to waste. !Desfruitar!

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

Yesterday was a beautiful, bright, sunny day. I was actually in shorts, in February, in Colorado. What??????? I decided to take a nice long walk in the open space behind our house. At first, things were very quiet, but then the wild life and critters started coming out to play. My American Kestrels came out too. I just love them. I saw a couple of them in different locations.

There is so much to see if only we allow ourselves to see what’s out there, right in front of us.

I am working my way through my birthday menu. I’ve given you the olives, Olives and Oranges and one of the main dishes, the steak and olive empanadas Happy Birthday To Me – Part 2- Steak and Olive Empanadas. Today, I am bringing you my Peri Peri chicken. This was another HUGE hit that received rave reviews.

Peri Peri chicken is another very old traditional dish, with roots dating back to the 15th or 16th century. Peri-peri chicken originated from a fusion of cultures in Southern Africa (specifically Mozambique) when Portuguese settlers combined African bird’s-eye chilies with European ingredients like garlic, vinegar, and oil. The name, Peri Peri chicken is from the Swahili, meaning pepper pepper and defines this grilled tangy dish perfectly. In Portugal, the dish is known as Frango Assado or Frango Piri-Piri, becoming a staple after settlers returned from Africa following decolonization. Peri-peri is considered a symbol of the Afro-Portuguese cultural blend, representing a history of colonization and exchange. You may be asking why am I featuring Portuguese dishes at a Spanish tapas dinner, but there are many similarities and crossovers between Spain and Portugal, their cultures and their foods. And both have a shared ancestry with the Moors of Africa as well, which again is reflected in lot of their foods. Plus, as an added bonus, we are off to Portugal next month too, so I am getting us ready for our upcoming trip as well. 🙂

Traditional Peri Peri peppers. NO, I didn’t use these. I used jalapenos instead, which are much more readily available here. 🙂

Peri Peri Chicken

I made my sauce ahead of time because I used some of the sauce as part of the marinade for my chicken too.

3 jalapenos, seeded

1 cup cilantro

3-4 green onions

5-7 garlic cloves, sliced thin

1/2 cup mayonnaise

1/4 cup yogurt or creamy avocado dressing, which I used instead

1 TBSP lime juice

salt & pepper to taste

2 TBSP olive oil

Put everything into the food processor and blend until smooth and creamy. Refrigerate until ready to use. Heat before serving.

I thought I had yogurt, and I was already getting everything prepared, but of course, I did not. I did have some creamy avocado dressing, which I used instead, and I think I will continue to use from here on out because it got such rave reviews.

I used a little of this sauce, then added more things to it for the chicken marinade.

Peri Peri Chicken Marinade

1 cup prepared Peri Peri sauce

5 cloves garlic, 1/3 cup soy sauce

2 TBSP lime juice

1 TBSP olive oil

2 tsp cumin

1 tsp paprika

1/2 tsp dried oregano or 1 TBSP fresh oregano

Mix together well. Generously coat the chicken with the marinade, cover and refrigerate for at least 2-3 hours before cooking. Grill the chicken until it is completely cooked, serve and enjoy.

I served my Peri Peri chicken as part of my large, extensive tapas menu, but traditionally it is served with rice, French fries and salad. Because we had such a variety of foods, and everyone wanted to try everything, I cut the chicken into strips.

I have lots more delicious recipes to share. They will be coming your way soon. 🙂 Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.