I'm back!

Yes, I took a long hiatus from writing, cooking and picture taking, though it was unintentional. Getting back on the wagon has reminded me how much fun I have writing this blog, despite all the things I let get in the way. There are a lot of things I like about having a food blog, the good things like sharing recipes, finding creative and fun new foods to try, and the ultimate reward, getting to eat it up after the camera is put away. But there are hard things about it too, keeping a positive attitude toward it all, whose reading this anyway? Are these recipes people would like to try? Why can't I take a good picture after all this practice? So yes, I suffer from low self esteem and a lack of motivation that seems to plague me at all the wrong times.

A few months ago during the summer months I shared my feelings of joy and contentment at the simple things in life, so I think it's only fair to show the other side, the darker side that everyone goes through but few people like to talk about. It's easy to talk to people and participate fully in life when everything seems to be going your way. We all know and hate the people in social media whose posts seem to amp up how wonderful their life is while the rest of us scowl at the computer and mumble under our breath about our own sad hand we were dealt. I don't have a choice but to get back in the game, sitting on the bench can't be an option (for long anyway). So here I go again... just in time for the most important day in food of the year.


It's Thanksgiving week and if you haven't planned what you're making yet you'd better get started. Because I have to work Thanksgiving day and can't be with family, I'll be making a few hors d'oeuvres and side dishes to take to a friends home who is graciously hosting us misfits without family in town. I thought that with all the heavy dishes that seem to permeate the holidays I could offer a lighter, slightly healthier option to bring to the table this season. It makes a great presentation and can easily be made ahead and perhaps the most important thing, it tastes great. I mean really really great. It's a perfect snack to keep your belly satisfied before you gobble up your turkey and stuffing.

The best thing about this appetizer is that it only has 3 ingredients! Holiday Red Seedless Grapes hail from Central California and are available in October and November. These large grapes are incredibly sweet and I find that since they are bigger than your average purple grape they are perfect for this appetizer. I don't use goat cheese very often but every time I eat it I wonder why I don't incorporate it into more dishes. Goat cheese is lower in fat, calories and cholesterol compared to cow's milk, it's also easier to digest for those who are sensitive to lactose. It also has more calcium than cream cheese and even though it's lower in calories, it still has a wonderful creamy texture and rich flavor. I ground my pistachios by putting them in a wax paper bag and banged it with a rolling pin but you can also pulse them in a food processor quickly and easily or even use a mortar and pestle.

Happy Thanksgiving, everybody!

Goat Cheese & Pistachio Covered Grapes

4oz creamy goat cheese
25 Holiday Red Seedless Grapes
1/2 cup crushed pistachios

After washing and drying your grapes simply cover them in goat cheese and roll them in the ground pistachios. Place toothpicks nearby so guests can easily devour these. And they will.