My recipes are written on scraps of paper and backs of envelopes that are messily piled together on my designated cookbook shelf in the kitchen. I also have jotted recipes and stored them on my computer, which I will only find again by accidentally stumbling upon them.  Computers are definitely not the place for me to keep them.  In short, I need to go back to using recipe card boxes. Recipe card boxes are neat. I love finding them at garage sales and thrift shops. I just don't use them for their original intentions. The one on my desk holds business cards and all my library cards from different cities, for instance. Anyway, I think the day for transferring my recipes onto cute recipe cards is coming sooner than later. Earlier this month, one of my favorite cooking and crafts blogs—Skip to My Lou— began offering printable recipe cards for free. Yep, f-r-e-e!  Who doesn't like free stuff, especially when the things are cute and useful.  Thank you Cindy, the creative cool owner o

Many people visit Monterey to check out the Monterey Aquarium, eat at Fisherman's Wharf, or walk along the beach. All things the husband and I like to do. But, yesterday, we headed over to do some food shopping for organic products because the selection is just limited in our town. I can only hope that one day that may change. We first stopped at the farmers' market in Marina and bought fresh veggies to last us a couple of weeks. Baby bok choy, Chinese mustard, regular mustard, radishes, chard,  broccoli, avocado, lettuce, garlic greens, yellow onions, green onions, and baby potatoes. Also got ourselves some sweet strawberries and clementines as well as a 10-pound bag of tasty oranges. Ok. We stopped at the kettle corn booth and bought us a bag. The cost was a bit more than buying at the local Pinnacle Organic Produce Farm stand in San Juan Valley on Saturday morning. But, then, that's what we get for forgetting to go. Still, it was worth driving over yesterday. The weather

Tomorrow is our third "23rd" adventure. We're talking about heading to the Pinnacles National Monument to hike, to gaze at wildflowers, and, maybe, to see a condor. These "23rd" outings are the Christmas gifts the husband and I decided to give ourselves last year. Every 23rd of the month, no matter how busy and preoccupied we are, we take off for the day. Just him and me. In January, we took a long, meandering way to the beach. Here's the link , if you'd like to read about the day. Teaser: We got stopped by the coppers. In February, the husband and I decided to go to the Rosicrucian Egyptian Museum in San Jose. It was a perfect rainy day to be inside checking out ancient relics from a dry region far far away.  The museum looks small but don't let that fool you. It has four galleries full of artifacts. Most were authentic, the rest replicas.   Let's say I was not underwhelmed. We got there in the early afternoon so we had to rush through the last

Hmmm. I just noticed that Tuesday was the last day I posted. How time flies when you're having fun. And fun was what I was having the past few days as I slowly figured out how to create a lens (or page) at Squidoo.com. Yep. I've become a lensmaster, at least I think that's what I'm called. Today, I published my first lens about Hollister California, my hometown. I invite you to take a look-see. I double-dare you. :-)  Here's the link: Hollister California—The City That Is! If you're a creative type and want to try your hand at making a bit of cash on the Internet, take a look around Squidoo. It's all passive earning though. You receive  a certain percentage from advertisements that visitors click on your lens. Signing up for a Squidoo account is free. Last week, after much research, I finally decided to try my hand at writing for content mills. Squidoo is my first experiment. We shall see how it goes.

That’s right. Bacon fat. Does it make it right by using nitrates-free bacon fat? How about the fact that the recipe uses non-gluten flour? I created this biscuit recipe a couple months ago. The biscuits were dense and deelish. The hubby thought they were sweet. Mama ate her biscuit as her dessert.  Before I get to my recipe, you ought to know that I’m not a purist. Nor am I precise about things, unless I need and/or want to. In other words, I measure by intuition. Sometimes my dishes are just yummy divine. Sometimes not. Fortunately, that's not too often. Huh? INGREDIENTS About 1/2 to 3/4 cup mashed roasted sweet potato 4 to 5 roasted garlic cloves 1 egg 2 cups gluten-free flour A slight palm full of baking powder 2 heaping teaspoons (regular spoons) bacon fat Yogurt (plain)   HOW TO MAKE 'EM Preheat oven at 400 degrees. Mash the sweet potato and garlic together. Beat in egg  to mix. Combine dry ingredients. Then, cut in bacon fat until the mixture is size of rice grains.