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Today is bright full of sunshine and perfect for shifting  from winter woolies to organizing my wardrobe into flinging Spring outfits.  Let’s see, what still fits, what doesn’t that I can donate, what is too old fashion and what can I revamp into a new and fresh look?  This may sound a bit daunting to approach, but for me, it’s a delight to tackle.

Recycling and revamping can be fun to stretch your imagination and budget by creating a one-of-a-kind style that becomes your personal flair.  Dare be bold in mixing and matching different textures, colors and patterns.  And when you feel excited about how your closet finally looks, you will know you have fashioned your special niche.  So go for it.  Strut confidently in your new clothing and stroll in the beauty of Spring and Summer spreading good cheer…that’s what I am doing!


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It’s time to think ahead for celebrating Easter Sunday dinner.

How about creating a jovial centerpiece for the table?


Instead of daisies, I think tulips would be dazzling



Deviled eggs


Fancy carrot salad


Roasted leg of lamb Provençale



Strawberry cheesecake ice cream pie

What will you be preparing for your Easter celebration?


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If winter is going to last 6 more weeks, maybe this idea can spruce up the mind until spring arrives.

Mind! Stop circles of feeling blue.

Dismiss life’s bulges at every side.

Dare be open to the Holy Spirit who is so creative.

Get ready to receive something new!

Revamp any room, especially your bedroom, change the décor as simple as with a new lamp, bedspread set or wall art.

Recharge your mood.  Declutter to free up space, set your mind freed to welcome spring’s glories.

As for me, I plan to paint the stone fireplace wall in a “glistening gray’ color that will surely brighten up the living room…that is, as soon as I can stand on my healed leg–haha.

Happy weekend.


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Before summer’s end, here’s a popular dish from Provence using savory tomatoes, eggplants and your local herbs.  Zucchini and squash can be added.

Grilled Eggplant and Tomato Salad – yields 8 servings


2 tbsp. plus 1/2 tsp. pink Himalayan salt

3 lbs. eggplant – choose the small sweeter ones like Indian and Asian

4 firm ripe tomatoes, cut crosswise into 1/2 inch slices; green tomatoes can be used

1 cup of your favorite olive oil; 1/4 cup fresh squeezed lemon juice

optional – 1/2 cup of fresh mint leaves

2 garlic cloves minced and cracked pepper

1 1/2 cup Feta cheese crumbled

Toss the eggplant and tomato slices in a flat container and drizzle with the olive oil and spices

Place them on a cooking sheet in the over for 30 minutes at 400 degrees F.

or place them on the grill, though it may take longer to cook depending on the grill’s heat

Let stand for a few minutes on a serving tray and sprinkle with the crumbled Feta cheese, serve with your favorite bread.  You’ll get a hefty dose of oxidants.

Voila! and Bon Appetit!


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Cheyenne Wisdom of the Great Plains

 “All plants are our brothers and sisters.  They talk to us and if we listen, we can hear them.  When we show our respect for other living things, they respond with respect for us.”


Do you have these flowering plants in your cupboard as tea to ward off colds?