I have some sad news.   I was a victim of our latest snomeggedon.  I fell yesterday in the snow while letting the dogs out.  I thought for sure I had broken my wrist, but the x-rays did not show any breaks.  The doctor said it is a severe sprain, although I have to go in for more x-rays next week, just to make sure there are no hairline fractures.  The doctor called it “Foosh” accident – fell on out-stretched hand.  I have to wear a brace until I go back to the doctor next week, if not longer.  It is my right hand and I am very right hand dominant.  It is very swollen, and extremely sore and tender, and I have very limited mobility.  I am typing very slowly, and making a lot of mistakes.  I should be wearing my brace right now, but I took time out to let you all know why the kitchen will be closed for a minimum of a week.  I definitely feel the sharp pains all through my wrist and my arm if I move my hand to much.  There is no way I can cook.  I can barely move my hand, and holding anything is out of the question.  You never know how much you use certain parts of your body until the time comes when you can’t move them.  So, for all of you who live in snow country, BE CAREFUL out there.  We don’t need any more casualties of snomeggedon.

I apologize for this absolutely AWFUL picture of me, but …. I will blame it on my accident.   Of course, my left hand is still able to hold a glass of wine, Chardonnay, none the less, so I am still able to do the important things in life.  🙂

You all know I love my wines, and especially my rich, buttery, oaked chardonnays.  So when I found out that today, October 29, is Chardonnay day, I was overjoyed.  In the world of wine, cabernet sauvignon is known as the king of wines and its partner and queen is chardonnay.   Chardonnay grapes are the most widely planted grape variety in the world.  They grow all in all regions, and in most types of soil.   Though chardonnay grapes are very malieable, and can grow just about anywhere, they do have a few soil requirements to make them great.  Chardonnay grapes need soil that is rich with clay, chalk and limestone.  Today, chardonnay grapes are grown all over the world, but they originated in  …. Chardonnay, in the Burgundy region of Eastern France.  In California alone, there are over 100,000 acres of vineyards dedicated to chardonnay grapes alone and about 520,000 acres or 210,000 hectares worldwide.

The chardonnay grape is a neutral grape.  Many of its flavors and characteristics come from the terroir or land and soil of the region where it is grown.  There can be many different variations even within the same vineyard, depending on the soil.  You can find many different types of chardonnays too, once again depending on where they are grown and produced.  Some varieties are oaked and buttery, which are my favorites.  They are rich and full bodied and often have hints and flavors of butter, vanilla or caramel.  In cooler climates, chardonnays will have a more buttery taste.  In warmer climates, the wines will take on more citrus and tropical fruit characteristics and they will be more light to medium bodied.  A creamy chardonnay has hints of tropical fruits and butterscotch.  It too is a rich chardonnay, and is very, very good.  I will NEVER turn it down, that’s for sure.

Not only are are chardonnay grapes used for chardonnay wines, but they are also the basis for many other white wines as well, such as Chenin Blanc, Pinot Blanc and even champagne, just to name a few.

Chardonnay grapes after harvest.

Like all white wines, Chardonnay should be served chilled. If the wine is too warm, the alcohol tastes hot while the flavors are muddled. Too cold, and the aromas and flavors are muted. The best temperature range is 50–55°F, which can be achieved by two hours in the refrigerator or 30–40 minutes in an ice-water bath.

The most famous chardonnay in the world, is from Chateau Montalena, in Napa Valley, California.  It is “famous for winning the white wine section of the historic “Judgment of Paris” wine competition, in 1975.  Chateau Montelena’s Chardonnay was in competition with nine other wines from France and California under a blind tasting, with 11 judges participating in the event. All 11 judges awarded their top scores to either the Chardonnays from Chateau Montelena or Chalone Winery, another California wine producer”, which was represented in the 2008 movie Bottle Shock.  There is even a bottle of this famous wine displayed at the Smithsonian Institute, Washington D.C.   Since I am originally from California, I am partial and perhaps more than a little biased towards the California wines, although I have had many, many good chardonnays from numerous other places in the world, such as Australia, New Zealand, and South Africa too.  And yes, even France.

THE famous bottle of Chateau Montelena Wine that beat the French wine in the historic “Judgment of Paris” wine competition now forever to be remembered in the Smithsonian Institute.  (This picture was taken in 2017).

The Chateau Montelena Vineyards in Napa Valley, California.

So celebrate this day of Chardonnay and sit back and enjoy a glass or two.  It doesn’t have to be expensive, nor does it have to be Chateau Montelena; just something you enjoy.  Although, if you have Chateau Montelena, it is a VERY, VERY good wine to enjoy.  I highly recommend it.

Our weather forecasters have been predicting this huge “snomeggedon” all week.  So far, we don’t have the snow levels they’ve been predicting, however, it is supposed to continue to snow for most of the week, which is really unusual for us.  More so than not, the sky dumps a ton of snow on us, and a few hours later, the skies are once again blue and most of the snow has already melted.  I don’t think this storm is going to be this way though.   It is late October, and so far, we have already had 3 really good, cold, snows, and the season is only just starting.  I think we are in for a cold, snowy winter.  Yesterday, when it started to snow, we did not get much, but it continued to snow all through the day and through the night.  So far, we have about 4-6 inches in our neck of the woods, and the roads are pretty bad.  The mountains are supposed to get at least about 18 inches, if not more.  When I went in to work this morning, my car thermometer read 17* F.  When I came home, it read 19*.  Work was really, really dead.  I work in pools, and NO ONE wanted to come in to swim.  But then, I can’t say I really blame them.  Even I do not want to swim when the weather is like this.  When the weather is like this, I have to say, all I really want to do is just stay inside, where it is nice and warm, and safe.  It’s days like this I want the oven on all day.

This was early this morning.

A bit later in the morning.

So, when it is this cold and wintery outside, this is what’s cooking inside.  We had a little pre-Thanksgiving supper with some roasted Brussels sprouts and vegetables, stuffing (from a box) and a delicious turkey.  Normally, as you know, I much prefer to make my own everything, but we had some boxed stuffing downstairs, so why not, right?!  🙂  It’s OK in a pinch, but … homemade is ALWAYS so much better.

The turkey was so moist and delicious!  Believe me, we have a lot of turkey leftover, and then Thanksgiving is just right around the corner, so there will be quite a few turkey recipes coming your way.

Most people eat legumes and have no idea what they are.  Legumes are a class of vegetables that includes all beans, although not all legumes are beans.  Legumes are the fruit part or pods of the leguminous plant family that includes, beans, peas, lentils, and even many nuts.  There are many different types of nuts that are also a part of the legume family.  They are the tree nuts where the seed is surrounded by a dry fruit and a hard shell.  Many of our favorite nuts are included in the leguminous family like Macademias, Brazil nuts, cashews, almonds, pecans, walnuts, hazelnuts, and pine nuts, just to name a few.  In general, they are all very healthy and loaded with protein, B vitamins, potassium, fiber and other necessary minerals.  Specifically, each type has their own special nutrients and characteristics as well.  Legumes are considered to be among the best source of proteins from plant sources.

Split peas and lentils are close cousins to each other, but they are technically different varieties of legumes.  Split peas are a type of field pea grown specifically for drying, where lentils are harvested as the seed and then dried after.  It is but a slight and subtle difference, but they are different enough to be considered different categories.  There are two types of split peas, green and yellow.  Green split peas are sweeter and less starchy than the milder yellow split peas, and yellow split peas tend to be a little earthier.  They are processed slightly differently too, but the results are the same.  Both can be cooked the same ways and can be used interchangeably.

It is good soup weather again, and one of my favorite soups is split pea soup, especially when I have a lot of left over ham.  Moroccan Spiced Ham  I always make split pea soup with the green split peas, but for a change of pace, I decided to use the yellow ones this time.  Split Pea Soup  There was very subtle taste difference, but not much.  Both yellow or green versions are delicious to me, which is a good thing, considering I have quite a bit.

We eat sausage & peppers quite often.  We both love sausages, and this is a delicious, easy way to prepare them.  Sausage & Peppers  Like with most of my meals, there are always leftovers when I prepare sausage & peppers.  As you all know, The Queen of Leftovers and I are very close and are in contact with each other almost daily.  So rather than eating the leftover sausage & peppers as is, I decided to turn them into calzoni, plural for calzone.

One night this was for dinner.

A couple of days later, we had this for dinner.   Same basic ingredients, just made differently.  Both were delicious.  Since I was pressed for time, I told Larry he could pick the vegetables and cook them.  He chose asparagus.  I served it with a bold red blend.

A calzone is very close cousin to pizza.  Both were created in Naples, Italy in the 18th century.  The word calzone translates to mean pant or trouser leg, since calzoni, the plural for calzone, was known as the “walk around pizza”.  It was originally pizza that was folded over and then it was baked as a separate individual pizza turnover later, as it is done today.

I tried a new recipe for the dough, which I really like.  It will be my new pizza or calzone dough from now on.  My old one is very good too, but this one is a little lighter, and I like it better.

Calzone or Pizza Dough

1 package or 2 1/2 tsp dry active yeast

1 cup lukewarm water

1/4 cup olive oil, plus more for the bowl and to rub over the dough

2 1/2-3 cups flour

1 1/2 tsp salt

Mix the yeast and the water together and let stand for about 5 or so minutes, or until it becomes frothy.

Mix 2 1/2 cups of the flour and salt together thoroughly.

Add the olive oil to the water and yeast mixture, mix well, then add the flour and salt mixture.  Start kneading everything together by hand, then turn the dough onto a lightly floured surface and continue to knead until the dough forms into a soft ball.  Rub olive oil all around the bowl and around the dough, put the dough back into the bowl, then cover it with a towel and let it rise in a warm spot for 1 hour.

While the dough is rising, make your filling.  Since my sausage and peppers were already cooked, I just cut the sausage into small little pieces, then I mixed everything together with marinara sauce.  I admit, I cheat on my tomato sauces.  My favorite sauce is Prego, and then I doctor up, to make it more my own.  Yes, I can easily make my own sauce, but why when there are so many good ones already out there, especially when time is of the essence.  I love big, bold flavors, so I always add more garlic, basil, oregano, thyme, marjoram and sage to my sauce to really make the flavors pop out and come alive.  But this is just me.  Make it how you like.

Preheat the over to 350* F or 180* C

When the sough has doubled in size, punch it down and divide it into 4 equal portions.  On a lightly floured surface, roll the dough out to about 1/4 ” or less depending on how thick you like your dough, then fill with the cheese and the filling.  I used Mozzarella cheese, but any light cheese will be fine.  You can even use ricotta if you like, or a combination of both Mozzarella and ricotta.  Leave some room all around so you can fold your dough over the filling and pinch it together.

Once the calzoni are filled, roll the edges over and pinch them together tightly.  Then score the calzoni with a sharp knife and brush an egg wash over them and place them in the oven.  Bake for about 45 minutes or until they are golden brown.

Once the calzoni are done, serve them up.  I usually serve a little extra marinara sauce on the side as a dipping sauce.   It was a nice hearty, comforting meal for a cool, crisp evening.  Mangia!!!!

Quiche is one of those dishes like quesadillas, that can be made with just about anything as the filling.  I love quiche but for whatever reason, I do not make it as much as I wish I did.  When I cook a ham, I always seem to make a quiche, but I don’t cook hams that much, since usually they are to large for just the two of us.  When I do cook them, I have a lot of ham left over for many other additional meals.  It doesn’t have to be this way.  Quiche can be made with anything.  I have made many chicken quiches, seafood quiches, vegetable quiches, crab quiches, etc.  I have no idea why lately I seem to get stuck in a rut sometimes, and only make ham quiches.  The most important ingredients in any quiche are eggs and cream.  Anything else is a bonus.  Quiche Is Only Partly French

A lot of times, I prepare the dinner, and leave Larry coking instructions to finish it off.  Sometimes he follows them, other times, not so much.  He did follow my instructions for the quiche, but he left it in the oven a little to long, so it came out a little more brown that what I was hoping for.  But it sure did taste good, and that is always the most important thing when cooking.  I made this quiche with ham, asparagus and mushrooms, and a lot of eggs.  Ever since I discovered the Mile High quiches from Sol to Soul, in Grand Junction, CO,  I have been making them with a lot of eggs, to make them nice and fluffy, and seemingly, a mile high.  Mile High Crab Quiche

Mile High Ham, Asparagus and Mushroom Quiche

Basic Master Dough

1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

Pulse the flour, butter and salt in the food processor until it is all blended together and is crumbly.  Then add the egg and cream, and continue to mix until the dough forms into a ball.  Wrap the dough ball in plastic wrap and let it set in the refrigerator for at least 30 minutes before rolling it out on a lightly flourd surface.

The Filling

1-1 1/2 lbs cook ham, cubed

1-2 cups mushrooms, sliced

10 pieces of asparagus, cut into 1″ sized pieces

1 TBSP garlic

1/4 red onion, diced fine

olive oil

8 eggs

1/2 cup heavy whipping cream

salt & pepper to taste – white or black pepper is fine

1 tsp nutmeg

1 cup shredded Swiss, Mozzarella, Jack or Geuyrere cheese

basic master dough for crust

Preheat the oven to 375* F

Spray a 9″ cake pan with cooking spray.

Saute the vegetables in olive oil until they are done, about 5-7 minutes.

Roll out the dough on a lightly floured surface and fit it into the cake pan.  Firmly press the dough into the sides and cut off the remaining dough.  Sprinkle the cheese around the bottom of the dough.  Then add the ham.  Evenly spread the vegetable mixture over the ham.

Mix the eggs, cream, salt & pepper and nutmeg together and evenly pour over the ham and vegetable mixture.  I like black pepper because it is a little more pungent than white pepper, but either is fine.  Most people like to say us white pepper for eggs, but it really boils down to your taste and personal preference.

Once the quiche is made, put it in the oven for about 40-45 minutes, or until the filling is set and does not jiggle.  If the eggs are browning up to much, cover the quiche with foil until it is done.  Once the quiche is done, remove it from the oven and let it cool for about 5-10 minutes before cutting.  Serve it with your favorite side dishes, and dinner is ready.  We made dinner “French” by serving the quiche with French fries, and of course wine.  I served a rich buttery chardonnay since quiche is a light meal made with eggs.

Fall is pumpkin season. Like many others, I love fall and I also love all the wonderful things I can do with pumpkin.  I always look forward to this time of year, for both reasons.  If I had my way, I would cook something with pumpkin almost every day during this wonderful season, but Larry puts the kabash on that idea, although he does let me cook with a lot of pumpkin.  It is such a versatile vegetable; there are so many different ways to cook it and use it.  And my only response is … YUM!

Not only do I love pumpkin, but pasta is probably one of my favorite dishes as well.  Again, it is so versatile.  The possibilities are endless.  So, I combined my love for both of these items and made a very tasty, very healthy pasta dish with loads of vegetables, chicken, shrimp and a pumpkin sauce.  Delicious!

I loaded this dish with tons of vegetables, of which the pumpkin is one, and shrimp.  I had a little leftover chicken that I added as well, to give it just a little bit more umph.  As you can see, I put just about everything in there, although my kitchen sink is still in tact.  You can make this meal purely vegetarian or if you are a carnivore like I am, it is good with either chicken, shrimp, sausage, or a combination of any of these.  I am still working on finishing up the last of my HUGE zucchini too, and can you believe, there is still some left.  It’s just not going away.  🙂  They’ll Never Know It’s In There

Pasta with Pumpkin Sauce

1 lb cooked pasta of your choice – I used angel hair pasta

2 TBSP olive oil

1/2 red onion, sliced very thin

1 TBSP garlic

1/2 red bell pepper, sliced thin

1 1/2 cups mushrooms, sliced

1/2 zucchini, cut into matchstick sized pieces

1 large tomato, or in this case, 1/2 of 1 VERY large heirloom tomato, diced large

1/2 cup green onions, sliced thin

1/2 cup champagne, or other light vinegar

1 15 oz can of pureed pumpkin

1 1/2 cups half & half

1/2 cup Parmagiano cheese

1 TBSP fresh parsley, chopped fine

1 tsp dried sage

1/2 tsp nutmeg

salt & pepper to taste

2-3 cups protein choice – either sausage, chicken, or shrimp, or a combination

Mix all the heartier vegetables together and set aside.  Then mix the pumpkin, champagne vinegar, 1/2 & 1/2, cheese and seasonings together and set aside.

Saute the vegetables in olive oil until they are tender, then remove them from the skillet and set aside.

In the same skillet, cook the shrimp for about 5-7 minutes, or until they are completely pink and are done.

Once the shrimp is cooked, add the vegetables and the sauce and mix everything together well.  Since my chicken was already cooked, I added it at this time too.  Cook the sauce for about 5-7 minutes, then add the tomatoes and mix in right before serving so they do not break down.

Once everything is cooked, add the sauce to the cooked pasta and top with more Parmigiano cheese, if desired, green onions and parsley.  To make the meal complete, I served it with warmed sourdough bread with an olive oil and balsamic dipping sauce and a crisp and light chardonnay.  This colorful treat makes for a perfect and healthy fall meal.

October is looking good.  It is also full of delicious recipes.  My friend Diana Holton gets a special shout out for sharing her recipe for pasta with bay scallops, grape tomatoes and asparagus too.  She is my other October Guest Chef along with Sheree Watley.  We Have a New Guest Chef  Both of you did an amazing job.  Now I am really hungry.

Diana and her daughter Erika both are showing off their big smiles for the camera.  Erika and I used to work together, and I met Diana through Erika, quite a few years ago.

Diana’s pasta has a lot of my favorite ingredients – scallops, asparagus, WINE, garlic and grape tomatoes.  I’m in love.  Diana cooks a lot like I do.  She just throws things together without measuring them and things just magically have a way of turning out great.  I am going to try to recreate her recipe for you all based on a picture and an ingredient list.  Diana, please let me know how I did.

Diana’s Pasta with bay Scallops, Grape Tomatoes and Asparagus

2 lbs bay scallops, rinsed and cooked

2-3 TBSP butter

1 TBSP garlic

2 cups dry white wine, (Diana used Sauvignon Blanc)

1/2 lb asparagus, cut into about 1″ pieces

1 cup grape tomatoes

salt & pepper to taste

1-2 TBSP corn starch

cooked pasta (Diana used linguini)

Cook your pasta according to the package directions.

In a large, hot skillet, add the butter and saute the garlic for about 1 minute, then add the scallops.  Cook the scallops for about 3 minutes, or until they are soft and tender.  Remove the scallops and set them aside, but keep the butter in the skillet.  Add the asparagus and the wine.  Mix everything together thoroughly, making sure to scrape the skillet and gather up all the leftover scraps on the bottom.

Add the scallops back in to the skillet, as well as the tomatoes and salt and pepper.  Combine all the ingredients and toss well.

Take a little of the liquid and mix with the corn starch in a separate cup, then add to the sauce mixture, mixing everything together thoroughly.  Bring the sauce to a boil, then reduce the heat to a simmer, and continue to cook for about 5-7 minutes.  When the sauce is thickened to your desired consistency, top the pasta with the sauce and mangia!  Enjoy with the same wine with dinner that you used for the sauce.  This is a quick, easy and delicious meal that can be made in just minutes.

Diana, thank you for sharing your recipe with me and “A Jeanne in the Kitchen”.  I know Dave enjoyed this meal.  I certainly would too.

Any and all ideas and recipes are always welcomed.  Just send me pictures of YOU, the chef, along with pictures of your dish and the recipe, to my email address at ljbjej@q.com.  I also need your contact information so I can get in touch with you and let you know when you and your recipe will be featured.  I am always interested to know what’s cooking in your kitchen.

I love it!  I sent the call out looking for guest chefs, and lo and behold, you came forth.  I love seeing what’s cooking in your kitchens.  I get inspired with all your fabulous dishes.  October’s Guest Chef is none other than Sheree Watley, from

View from the Back

Doesn’t she have a gorgeous smile?

Sheree’s recipe is something sweet, something decadent, and something chocolate.  It doesn’t get much better than that, right?!  Sheree says her “beloved doesn’t believe a meal is complete without dessert”.  I am right there with him, believe me.  I always need something sweet after dinner, even if it is only just a bite or two.  Sheree makes a lot of different kinds of desserts too, because her beloved is “none too keen on eating the same dessert several days running. This means I either have to make a small amount or something that’ll easily freeze in portions”.   I like your way of thinking Sheree.

Sheree is sharing her recipe for Her Easy-Peasy Chocolate Pudding.

“This chocolate dessert falls into the former category and, what’s more, tastes quite different depending on whether it’s hot or cold – a result! It’s also rather indulgent and you can easily serve a smaller portion after several courses, either cooking it before dinner or while guests enjoy the cheese course. Furthermore, it’s made with ingredients that most cooks will have in their fridge and cupboards”.  This is already sounding like a win/win for me.  Decadent, versatile, and easy-peasy.  I LIKE it.

Sheree’s Easy-Peasy Chocolate Pudding

Easy Peasy Chocolate Pudding – Guest Chef Sheree Watley 1021 2019

100g (31/2oz) dark (semi-sweet) chocolate

2 tbspdulce de leche

2 medium organic eggs (approx. 55-60g shell on)

100g (1/2 cup) caster sugar

1/2 tsp espresso coffee powder

1/4 tsp fine sea salt

Method

1. Pre-heat the oven to 160ºC/140ºC fan/gas mark 3 (320ºF/275ºF fan).
2. Chop or break the chocolate into small pieces and leave to melt, without stirring, in a heatproof bowl suspended over a pan of simmering water (or on a low heat in the microwave). As the chocolate melts, gently stir in the dulce de leche and turn off the heat.

3.  Break the eggs into a large bowl, add the sugar, salt and coffee powder and beat until thick and fluffy.

4.  Stir the chocolate and dulce de leche into the mixture. You need only two three or three stirs to incorporate it. Do not over-mix it.

5.  Transfer to containers using a rubber spatula.  Heatproof china ramekins are ideal for these, but you can also bake them in ovenproof cups. I’ll use espresso cups if I’m making them as a dessert at a dinner party.

6.  Put the containers into a roasting tin or baking dish. Pour enough boiling water to come halfway up the sides of them, then bake for 20 minutes until the surface is lightly crisp  – like a macaroon – and the inside rich, thick and creamy.

7.  Serve with a teaspoon and, if you wish, some cantucci or brutti ma buoni (hazelnut) biscuits.

Sheree’s Handy Hints

1. As they bake, a soft crust appears on these puddings, while the inside stays rich and fondant-like. They will stay like that for an hour or two, should you wish to make them a little ahead of time.

2.  The recipe is scaleable should you wish to make more (or less).

3.  I have baked these chocolate puddings hot for dessert at lunchtime and then my beloved has enjoyed another one cold in the evening, when it is like a thick, fudgy chocolate mousse.

4.  I think you could also play around with the flavour by adding a tbsp organic orange zest (chocolate-orange) rather than the 1/2tsp coffee powder which just enhances the chocolate flavour.

5.  You might be wondering what to do with the rest of the jar of dulce de leche? Never fear, I have some ideas.  Sheree has thought of everything.  I like her way of thinking.  She is already thinking ahead with what to do with the leftovers, assuming there are any leftovers.

A dollop of dulce de leche in your coffee will add sweetness and creaminess. Try it in your morning cup of “Joe” and you will never want to start your day any other way. This also works nicely in iced coffee or hot chocolate, especially when topped with whipped cream.

– Next time you make porridge, pancakes, french toast or waffles trade maple syrup for dulce de leche. Warm it in the microwave or on the stove and drizzle over breakfast for a morning delight.

– Instead of using buttercream to ice cupcakes try using dulce de leche as a topping. I’ve also used it in Caramel Banana Cake.

– Dulce de leche makes a fun dip or sauce for fruit and it’s delicious drizzled over ice cream

– If you adore sweet and savoury combinations try pairing dulce de leche with cheese (after all, they are both made from milk). Sounds yummy?

Thank you so much for sharing your decadent recipe Sheree.  This looks and sounds so delicious!  I love dulce de leche.  But I also think I have just gained another 10 lbs or so.  Thanks.  No, really, I am very appreciative and I thank you so much for sharing your recipe with everyone here at “A Jeanne in the Kitchen”.  I think everyone is going to love, love, love this recipe just as much as your special man does.

This picture says it all.  This is one happy man.  Love is in the chocolate pudding.

This is just one of many fabulous ideas that comes from YOU!!!!  The “Kitchen” is always looking for new ideas and new recipes.  You can send me your recipes any time.  Send them to my email address at ljbjej@q.com,  along with pictures, the recipe, with at least one picture of YOU, the chef, as well as your first and last name and contact information. I always want to know what’s cooking in your kitchen.  You just never know.  You could be my next guest chef too.

Steve McLeod, from  stevescountry has nominated me for the Versatile Blogger Award.  I think this is so cool and special.  Not only am I being recognized, but I am being recognized for more than just my cooking skills as well, by you, my fellow blogging community.  Thank you, thank you, thank you Steve.  I am very touched and honored.

The Versatile Blogger Award can be awarded to someone for a variety of reasons.  It can be because of the quality of their writing, the uniqueness of the subject or subjects  covered, the level of love that shines through the page with their blogs, and/or the photographs used to show and express that love.  Whatever the reason, it is a symbol of love from fellow bloggers who see something special in us and what we do.

The Versatile Blogger Award Rules:

1} Thank the person who nominated you

2} Link to the blog of the person who nominated you

3} Share 7 facts about yourself

4} Nominate 15 more bloggers for the Versatile Blogger Award

Seven Facts About Me:

Well, I don’t know if I have much more to add.  I think those of you who have been following me already know a lot about me, but I will try.

1.  Like Steve, I too enjoy being unique.  I will never join the crowd just because it is the popular thing to do.  I will always be true to my self.
2.   I am a risk taker.
3.   I am easily bored if things are to tamed and polite.  Whether or not I intend to, I seem to always rock the boats and make waves and splashes, no matter where I am or what I do.
4.   Even though I am most definitely an extrovert, I also have a shy side too.  Sometimes I wonder if the extroverted personality is a protective shield for my shy side.
5.    As much as I try my best to be positive, life tears me down more often than I like to admit, and sometimes it is very difficult to maintain a positive attitude.  Because I am a realist, I have become a lot more jaded than I would like to be, but at the same time, I will never be one to stick my head in the sand either.
6.   I will try just about anything.
7.   Someone who is allowed into my close inner circle of friends, is most often a friend for life.  I am very hurt and saddened if they let me down, and it really knocks the wind out of my sails when they do.  Because of this, I can be very slow and cautious before letting people into that inner circle.

I have adopted the motto of only nominating a few people rather than a multitude of people for awards.  I think people can shine more if the playing field is smaller.  But, that being said, there are so many wonderful and fantastic bloggers out there, that it is becoming more and more difficult to nominate people, because everyone is their own shining star in their own right.

My nominees for this Versatile Blogger Award Are:

1. gifted50
   @gifted50
2. DC Gilbert
   @darrencgilbert
3. phicklephilly
   @phicklephilly

All of you shine at what you do, and it shows.  There is definitely a passion that comes through with each blog you post, more and more of your personalities come out all the time.  I love it.  Keep up the good work.  🙂