Micki’s Morsels

With Goat Cheese and Blueberries.  Yum!

Eat your fruits and vegetables, and love it.  This salad is a winner!  The goat cheese and blueberries perfectly compliment each other while the cranberries and pecans balance tart and sweet flavors. I use a balsamic vinaigrette as opposed to a fruity vinaigrette so the dressing doesn’t overpower the individual flavors.

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Hard Boiled Eggs Not Required

Usually, I top this with tomato slices from my neighbor’s garden. (You didn’t think I would grow my own garden too?!)  No tomato.  No problem.  I just topped it with hard boiled egg.  While I cooked the eggs, I made up the tuna salad.  It would be great with hard boiled eggs inside the mix, but I didn’t do it this time.

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Dutch Babies Must Be Huge!

So there’s a little restaurant down the street that offers up this beauty of a breakfast. I wanted one of these (they are huge) for Mother’s Day, but I didn’t want to wait with the crowd. I just decided to make it for myself. It tastes more like a crepe than a pancake, but is considerably easier to make. I love it! Top it with your favorite fruit or fruit compote.  You can’t go wrong.  Read on for recipe…

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It’s Time for Lunch & I Have No Cheese Slices!

I wish I could say that this doesn’t happen all the time, but I frequently am “out of” something! No worries. I simply use what I have on hand.  This recipe features cheddar, gruyere and a bit of goat cheese.  Tip: When using a block of cheddar cheese, use a potato peeler to get thin slices that melt more easily!

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