Hey y’all!

I am sorry to say that I will not be able to keep my other blog (the one all about happiness) going for personal reasons. Mainly concerning time and school — I thought I could manage it but turns out, the project is bigger and more time consuming than expected; but, it will back one day, I promise!

I am sorry my dear readers! But do not fret, this one will still be going full throttle!

Here’s a recipe for a yummy dessert to cheer y’all up!

Toasted Almond-Butter Cake


1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 cup plus 2 tablespoons buttermilk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup flaked coconut
1 cup slivered almonds, toasted and chopped
Cream Cheese Frosting
1/2 cup slivered almonds, toasted (optional)

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Beat in egg yolks, 1 at a time.
Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings, coconut, and chopped almonds.
Beat egg whites at high speed with electric mixer until stiff peaks form; fold into batter. Pour into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle with 1/2 cup slivered almonds, if desired.



Sunday Mom Day

Hey y’all! ‘

Happy Mother’s Day to all the amazing moms out there! However the biggest happy Mother’s Day goes to the most wonderful and beautiful one of them all! Thank you for all your unconditional love, care and support, love you mom!


Today is a good day, I spent it with my extraordinary mom who my dad and I took to dinner (which I just got home from). I am stuffed! Though, I am still going to get some green tea ice cream as a palate pleaser-how can I not? It’s my favorite!

The only crappy part of today was when I had to do English assignments…in fact, last night as well. It was so drab, my poor brain was crying for something stimulating or at least less tedious…but anyways  back to mother’s day!

The things I did to celebrate mother’s day over the years: taking mom to brunch, taking mom to dinner, buying a giant bouquet of flowers and cooking a dinner, buying mom Swarovski crystal earnings. I also tend to bake a lot for Mother’s Day…last year I made a raspberry mousse cheese cake. The cake came about by accident, I didn’t mean to make a mousse but some stuff went a bit wonky and it it turned out pretty delicious, my mom asked me to write down exactly how I did it so I wouldn’t forget and could replicate it haha. The shortage of currency made it difficult to do more creative things this year…which meant no big flower bouquets and no Swarovski…but we still had a lovely dinner and great family time!

Monday is coming up tomorrow…this week is going to be awful weather…all rain and cold. I have a psych exam on Wednesday so tomorrow and the day after will be dedicated to mathematics and psychology. Woop-dee-woop! Speaking of school work, you know where I would really like to go on vacation? Hawaii!! It has been my dream destination for a get-away for years, and I went everywhere else but there! For some reason things just worked out that way haha, I am hoping my next trip will be Hawaii…the coconut mojitos, sitting with my ass in the sand sipping a cool drink and soaking up the sunshine, then going for a swim in the glistening warm water. Sigh…I might never want to leave.

To leave on a yummy note, here is a recipe for a satisfying and super scrumptious Monday breakfast idea:


2 large eggs
Cheese of your choice (I like feta)
Hash brown potatoes
Pimento peppers (finely chopped)
Italian sausage (diced into small pieces)
Caramelized onions
3 tablespoons of unsalted butter
Salt and pepper
Sundried tomatoes


1. Melt butter and brush the inside of the baking dishes (or dish, if you are making one).

2. Layer the ingredients with sausage and hash browns at the bottom: reserving the eggs and cheese for the top -the rest of the order doesn’t matter. crack the eggs onto the ingredients already in the dish and sprinkle with cheese.

3. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Time varies depending on the oven…but in mine, once the oven is preheated it takes about 40 minutes to cook.

I wish you all a fantastic week filled with good times and pleasant experiences. See y’all next Thursday/Friday!

Week 1: Complete

Hey y’all!

So, week one of my semester has come to an end! I have to say, it’s much less painful than expected! Now, don’t get me wrong here…I am loaded with homework and responsibilities (one of my classes has 6 exams during the semester), however, it’s great!

I have 3 classes this semester and all of my professors are pretty good…except there is one professor in particular who is amazing; I think he is such a great person and a phenomenal teacher-he really wants to see you succeed, in fact, I would say he is my favorite professor since I started college. His daughter is in medical school, actually, and he gave me some pointers and tips on getting accepted as well as some good insight on what to expect. I have a lot of work to do and my grades have to be impeccable, but the reward is totally worth the effort!

Now, I started a schedule and so far have been good at keeping to it! I have modified it a bit to adjust to some days and times to better fit my needs and learning pace. I realized I like to do the homework after each class (as soon as possible on the day it was assigned) because that way I really cement the new material in my head; it works with your long-term memory (it also lessens the chance of you forgetting to do the assignment) because if you only cram for exams while doing minimal work during your semester that works with your short-term memory…then you forget everything you crammed for 2 days after the exam, you also will probably do poorly on the exams and future courses since you won’t remember much. So…basically: review notes after each class and do homework/study the day it was assigned to do better in your course & retain the knowledge for future related classes.

My classmates are decent, I haven’t met any cute guys yet though haha! Joking, my main focus is the work, not the guys. In fact, my first exam is on next Wednesday (the 15th) and my first (short) paper is due on Tuesday, several pages of math to do and a good amount of reading. It’s also mother’s day this Sunday and I promised to spend Saturday, so it’ll be quite the busy weekend!

All in all this week has been good, I can kind of see how the courses are, I can see the teaching style of my professors and I can also tell how heavy the work load is. Time to buckle down and work hard!

To perk up my mood after school I dig into green tea ice cream (moderate amounts, though sometimes I get carried away hehe) ! My best friend was kind and generous enough to give me a carton of it!

If y’all need a pick-me-up, here’s a recipe for a little somethin’ somethin’! This recipe is also perfect for mother’s day!

Strawberries and Cream Angel Food Cake: 

1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract
Strawberries and fresh whipped cream, for serving
Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.

Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides. Gently spoon batter into an ungreased bundt cake pan; smooth top. Gently tap the pan on your counter to release air bubbles.

Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake. Use knife to release cake from bottom of pan, and remove  onto a serving plate.

Slice and top each slice with whipped cream and a few sliced strawberries. Simple, delicious, and oh so satisfying.

*Recipe taken from Martha Stewart 

Enjoy the weekend y’all! I’m off to hang out with my family and have some tea! I’ll be back during the weekend with another post, so check back soon!

Sexy Chicken

Hey y’all!

I had a lovely day yesterday followed by a wonderful evening of self pampering! Everyone knows I love my fried chicken, I really do but…I was texting with a friend yesterday and I mentioned that I marinate my chicken in a “sexy sauce”, it’s always delicious, people love it. So I decided to make today’s post dedicated to said the “sexy sauce”.

Sexy Marinade:


1 bunch parsley, finely chopped
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1 bay leaf
3 tablespoons capers, finely chopped
1 bunch cilantro, finely chopped
2-3 garlic cloves, minced
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon truffle oil (optional)
1 tablespoon hot pepper flakes
1/4 teaspoon sweet paprika
1 inch fresh ginger, grated
1 shallot, minced
1/4 Cup grape seed oil
1 1/2 teaspoons salt
1 tablespoon soy sauce
1/2 tablespoon balsamic vinegar


1. Mix all the ingredients together in a large bowl, big enough to fit your chicken pieces. I suggest you run the ingredients through a blender or use an immersion blender to combine them well, which I normally do.

2. Plop your chicken pieces into the marinade and make sure you rub that sexy sauce really well into your chicken. Don’t be shy.

3. Leave the chicken in the bowl and cover with plastic wrap. Refrigerate the chicken in the marinade for 2-3 hours, turning every 30 minutes or so to keep every inch of the chicken coated well.

4. Cook on grill/on a pan/in the oven. This chicken is done.

*For those of you who swear by zip-lock bags as your marinading friends just go ahead and skip the bowl, doesn’t matter where your chicken soaks up the sexy…just as long as it does*

Chick Habits

Hey y’all!

H’okay dear readers! This is my list of things I am looking forward to this spring/summer, the said list will be followed by my favorite summer drink recipes:

Things I am looking forward to:

School: yes, you all know this one.

Sunshine: I am craving warm weather and nice sunny days!

My Birthday: Oh hush your face, everyone likes their own birthday. Why wouldn’t you? A day you get away with almost anything, get treated extra nice and get cake!? Yeah! I am looking forward to that.

Getting back in shape: No, this isn’t some stupid new years resolution …I just want my summer badonkadonk back.

Sweet tea with a dash of bourbon: Summer days on my patio with a tall glass of happy juice, of course that’s not going to happen too often; after all, I need to keep my brain study ready!

Picnics: I’m pretty sure people don’t do much of this anymore but I love it! Some light snacks and a pitcher of a delicious drink, my camera and some music.

Outdoor Studying: Love to study outdoors on hot weekends.

Barbecues: Succulent, flavor packed grilled meat…on a stick or a plate. A glass of a little somethin’ somethin’ and some corn on the cob. Need I say more?

Summer in general. Let my hair down, get me some of that laid on back. Take a drive out to some field to watch the stars, build a bonfire, have a get together out in my back yard. It’s a perfect kind of life.



Pink Bubbles: champagne and lychee juice. Mix to your own tastes.

Coconut Mojito:

12 mint leaves
1/2 ounce fresh lime juice
2 ounces coconut rum
1/2 ounce Simple Syrup
1 ounce cream of coconut from a well-shaken can
1 to 2 ounces chilled club soda

In a cocktail shaker, muddle the mint with the lime juice. Add the rum, Simple Syrup, cream of coconut and ice and shake vigorously. Strain into an ice-filled highball glass and top with the club soda.

Ultimate Sangria: 

3 pears, sliced
3 oranges, sliced
6 Granny Smith apples, sliced
24 canned lychees, drained
1 1/2 pineapples, peeled and cut into large chunks
One 750-milliliter bottle vodka
One 750-milliliter bottle Sauvignon Blanc or other dry, citrusy white wine
1/2 cup peach schnapps

In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours. Strain the mixture into a punch bowl, discarding all of the fruit except for the lychees. Add enough ice to chill the sangria to serving temperature.


1 1/4 oz dark rum
3 oz guava juice
1 oz coconut cream

Pour the rum, guava juice and coconut cream into a blender with one cup of crushed ice. Blend until smooth. Pour into a tall glass. Serve with funky straw.

Safe sex on the beach: 

peach nectar, grapefruit juice, pear nectar, coconut water blended with crushed ice.

Equal parts of all, throw into blender and blend until smooth.


1 1/2 oz coconut milk
3/4 oz cream
2 oz pineapple juice
1 banana

Blend in a blender with a bit of crushed ice until all ingredients come together and form a smoothie-type consistency.


The Fizz:

3 cups unsweetened apricot juice
3 cups ginger ale
1 tbsp lemon juice

Combine apricot juice, ginger ale, and lemon juice; stir well, and pour into individual glasses.

And to top it all off here are the last two most interesting non-alcoholic summer spritzers:

Green Tea Spritzer:

1/4 ounce good quality Chinese green tea leaves
1/4 cup lemon juice (from 1 lemon)
1/4 cup pomegranate syrup or pomegranate molasses, without any added sweeteners
3/4 cup ginger syrup
Mint, to garnish
Lemon slices, to garnish

Place the tea leaves in a large bowl. Heat 3 1/2 cups of water to about 170°F. (Or bring to a boil, then let cool for 5 minutes.) Pour the hot water over the green tea leaves and steep the tea for 5 minutes. Strain the tea, keeping the liquid and discarding the leaves.

Stir in the lemon juice, pomegranate syrup and ginger syrup. Add 8 cups of cold water. Stir. Let sit overnight in the refrigerator.

for the ginger syrup:

1/2 pound fresh ginger root, skin on
3 cups white sugar
2 cups water

Cut the ginger into knuckle-sized pieces. Buzz the ginger in a food processor or chopper until it is fine and stringy, like rough wood chips.

Add the sugar and water to a large saucepan and whisk to combine. Bring to a boil and lower the heat. Simmer just until the sugar has dissolved. Stir in the chopped ginger. Let the pot cool on the stove, then put it in the fridge to steep overnight.

The next day, strain the syrup through a fine mesh sieve at least twice, to remove the finer bits of ginger. Discard the ginger. Pour the syrup into a bottle or closed container and refrigerate. This syrup will keep for several weeks at least, as long as it is refrigerated.

Elderflower and Blackberry Spritzer:

1 liter soda water, chilled
1/2 cup elderberry flower syrup, chilled
Juice of 1 lime
About 1/3 cup blackberries, washed
1/4 mint leaves

Whisk the soda water and elderberry flower syrup with the lime. Stir in the blackberries and muddled mint leaves and serve immediately.



I finally clicked the check-out button on my online shopping order! Haha I usually go online and look at stuff I want to buy, add to shopping cart and realize it’s expensive, close the window and sigh. But today, I went to Victoria’s Secret online and bought myself some stuff! And this weekend I am going to treat my best friends and parents to a batch of dolce de leche cupcakes with a chocolate glaze as part of my tea service (yes, that happens in this house). In fact let me tell you how this weekend will play out:


Meet friend

Go to salon

Go buy tea from tea shop (undecided on which)

Shop for groceries

Bake and serve tea



Assortment of Fresh Fruit

Marmalade and whipped butter

Hot bread rolls/croissants

Mini sandwiches with smoked cheese smoked salmon cream cheese

So, today turned out well, this weekend will be awesome and to add to all of this schools starting soon! I am stoked for all this!

Let me share the recipe for the muffins I shall be making:

Tres Leches Coconut Muffin with Dulce de Leche Buttercream:

1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand)
Dulce de Leche Buttercream:
1 (14-ounce) can sweetened condensed milk (Eagle brand)
2 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
14 tablespoons unsalted butter, softened to room temperature
1 cup powdered sugar
Preheat oven to 350 degrees F.

In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.

In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.

Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.

While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.

For the Buttercream:
Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.

Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.

Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.

Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.

Pens and Needles

Hello y’all!

What an awful sleep I got last night, gosh darn it. Second night in a row. Fist it was a car alarm then it was a bad dream. I think the dream stressed me out more so than the car alarm because it was to do with my future studies…I am nervous/anxious enough as it is having to go into the pre-medical studies program knowing that if I get lower than 80% average for any semester my application for Medical School will be chucked in the recycling bin. This dream only added to my fears of going through so much hard work only to fail at the very end. Good job brain!

On another note, I found a way to have a really healthy breakfast that requires almost no time to make and gives you enough energy to last well into the day. I think this will be my go-to breakfast this semester! This breakfast consists of 2 raw medium carrots -grated (on the fine side of the grater) and sprinkled with sugar, 1 cup of Greek honey yogurt, bowl of instant oatmeal, cup of tea/juice/coffee. You may think that eating carrots and sugar together is well beyond weird, but trust me if you try it you’ll like it…it’s such a refreshing and pleasant feel on the pallet and loaded with vitamin A. Granted, instant oatmeal isn’t the best but if you are a student rushing to class or simply short on time this is a perfect solution to get some fiber in your diet. The Greek yogurt is great for your digestive tract due to being full of probiotic bacteria. Honestly, after eating this for breakfast I realized I lasted almost until 2 pm without being hungry; I ate the breakfast at 9…so that’s pretty great! If you want even more of a boost added to your breakfast you can include a fruit smoothie made of fruits such as bananas for potassium and berries like  blue berries for antioxidants. Or, if you are short on time just toss the fruit/berries in your Greek yogurt for a quicker way to grab more nutrients.

Back to the first point I am feeling pins and needles all over just thinking about the excitement and the worries. On one hand I look around and see these pre-med students plowing through their work load and straining their brain to get the grade they need and I automatically think…shit, do I really want it bad enough to push myself into this kind of state? Then, I picture myself doing something else, going to school for something less intimidating and working at a different job; which leads to the conclusion that…yes, I do want it bad enough. So at the end of the day, no matter how hard it is going to get and how much I am going to cuss myself out for starting this road while I am stuck at home with a textbook almost every night, at the end of it I know I will be incredibly proud of myself for sticking to my calling and following through with my dream. Regardless of how much time it takes, how much stress I go through and, no matter how intense my life will be for the next little while…at the end, I’ll be who I always felt I was meant to be. That’s what matters. I know I have the best family and friends I could ever wish for. I cherish my parents, they are amazing beyond words and with their support and my good friends I know I will be able to get through anything.

Okay, enough rambling sappy life lectures and epiphany babble from me haha!

Back to the yee-haws and sweet tea!

Speaking of sweet tea, I know some people might be curious what the traditional way to make it is. I’ve been asked before and it’s super simple!

Sweet Tea:

3 cups water
8-10 regular-size tea bags  (I use earl grey because I like that flavor best, but any black tea is fine)
1 cup sugar
3 cups cold water
Ice cubes


1. Add sugar to 3 cups of water and bring to a boil; remove from heat, give a quick stir. Add tea bags and let them steep for about 20-30 minutes and then toss the tea bags out.

2. In a large pitcher, combine the steeped tea with cold/room temp. water and stir to mix it well. First pour the tea syrup in then follow with the water.

3.  To Serve: use a glass (I prefer tall glasses) – if you want to add some subtle flavor to your tea toss in a slice of lemon and/or a sprig of mint.

*In order to not make murky tea: use room temperature filtered water (bottled works fine too) & add the ice the glass and pour the tea over the ice instead of the other way around.

4. Lay in your backyard with a magazine or a good book, sunglasses and your glass of cool sweet tea.

Givin’ Out My “Secret” Recipe

Hey y’all!

I make a seriously good meat pie, or so I’m told. People have asked for my “secret” and I keep saying that there’s no secret at all. They tut and walk away thinkin’ I’m fooling them just to not say, but honestly everyone…there is no secrets to this recipe…maybe just love? Ha-ha-ha! I came up with this recipe one night while hiding from trick-or-treaters. So, I am giving my recipe away online, yes people…it’s really happening…the big “secret” is revealed…if only it was as exciting as I am making it sound ha-ha! It’s just a damn open faced, lazy woman’s meat pie! Oh and a disclaimer, I am not adding any measurements to it because I don’t use measurements for this pie, I just make enough to fill the pie shell and season according to taste…but don’t taste the raw meat, combine the seasoning in a dish first and taste it.

The Open Faced Meat Pie:


Ground beef (or any meat you like, really)

Pie Shell (I use home-made but store bought works perfectly fine)

Brie cheese

Canned corn

Red Bell Pepper, chopped evently (I make them about 1/2 an inch)

Red Onion, minced

Garlic Powder

Black Pepper


Soy Sauce (rule of thumb: About a tablespoon/tablespoon and a half per pound of meat)

Thyme (I have the powdered dry stuff)

Dash of Worcestershire Sauce

Sesame Oil

Dash of Sriracha Hot Sauce (a little bit goes a long way with this)

Pinch of Salt



1.  Heat skillet to medium-high heat with some sesame oil and cook the onion, red belle pepper until the water is fully cooked out and they have become soft. Take them off the pan into a bowl.

2. Mix together the ground beef, black pepper, sriracha, salt, soy sauce, thyme, cumin, garlic powder, and Worcestershire sauce. Combine it well, then toss onto a hot skillet and cook until the meat produces a lot of juice/water and looks cooked through, but don’t let it brown.

3. Take the pan off the heat and scoop the meat out of the pan (use a slotted spoon to not catch any of the water with the meat) and toss it into big bowl. Add the cooked vegetables to the meat and the canned corn (drained), mix ingredients together very well.

4. Take the pie shell, poke it carefully with a fork several times then layer the bottom with slices of brie cheese, enough to cover the entire bottom of the shell, but save several slices for the top of the pie as well.

5. Pour the meat mixture over the cheese and simply toss the brie slices on top.

6. Bake at 350 *C for about 40 minutes. Or until cheese has fully melted and pie crust has turned a light golden color.

7. Slice it up and enjoy!



See…no secrets! hehe. 😉


A Girl Can Dream

Hey y’all!

So a few days ago, my friend and I were sittin’ around and talking about what we would do with 15 million dollars (my friend had just purchased a lotto ticket…no it wasn’t a winner, unfortunately). First thing I said was I’d get myself a rancher on a big piece of land someplace nice and it has to have a big wrap around porch; then we got into the details of my friend’s spending. After our day dreamin’ I had a neat idea of opening a 50’s style diner…I don’t know what it is about good 50’s style diners, I just love ’em…especially when they have great music; sadly there aren’t that many around. In fact, there’s only one I know of that’s in my city. So, on that note I started to fantasize a little bit about the diner; what kind of food would I be servin’ up? What music would I play? How will the place look?

A couple hours later I was on my computer writing out a menu! Boy, did I ever get excited about the idea of this place; it was as if I already won the money and was on my way to opening it. I had it all planned out, which days were the specials, what kind of food,  the music, the look and feel of the place. I know it’s silly and after all, I am not a child to live in fantasy land but, a girl can dream…sigh.


It would have a classic 50’s look to it. With chrome, bright reds, light yet bright blues, checkered floors and of course a jukebox in the corner. Maybe even have a classic car show every summer in the parking lot, how fun would that be?! I’d serve classic southern comfort food like fried green tomatoes, fried chicken, shrimp and grits, &  low-country boil. The bar would have a bowl of boiled peanuts readily available. There would be milkshakes of all kinds and the desserts would be maid special every day; Mondays would be pecan pie, Tuesdays I’d serve Banana pudding parfait, Wednesday would be key lime pie, Thursdays are peach cobbler days, and Fridays deserve a coconut layer cake. Saturdays I’d be serving classic red velvet and Sundays are always special so I would be dishin’ out a traditional hummingbird cake.

Do you have any crazy dreams or maybe even a fantasy dream life? I think we all should, it’s good to be silly and whimsical sometimes! Who knows, maybe one day a dream of yours will come true; after all, life is full of surprises.

Here’s a recipe for a deliciously fun milkshake!

Caramel Banana Cream Pie Shake

1 or 2 bananas, chopped (this depends how much banana flavor you like)

1/4 cup heavy cream

2 cups of good quality caramel ice cream

1/4 cup graham cracker crumbs

whipped cream

Toss ingredients into a blender and blend until you see a smooth consistency. Throw on some whipped cream and gobble it down! *Add more heavy cream if you like your shakes a little thinner in consistency. If you want to make it without caramel just use vanilla bean ice cream instead.*


Cool Your Jets

Hello y’all! This is my first post, so first thing I would like to do is welcome you to my site…so welcome, dear reader! Instead of offering a cup of sweet tea, I am offering you a little somethin’ else-just as tasty and as an added bonus it’s beneficial to your health.

Everyone knows that when spring hits and the beautiful weather kicks off we all gain a little pep in our step. Now, I’m a lover of traditional sweet tea to cool my jets when I get a little over worked or over heated…just simply a fan of this staple! However, over the past winter I have found a drink that is great for the immune system yet extremely pleasant on your taste buds and I recently tried making it into an iced tea- which proved to be super tasty!

Here’s the recipe!

June Bug Kicker


1 whole lemon, sliced thinly

4 inches of ginger, grated

4-5 tablespoons of honey


Fill a pot with 5 cups of water and bring to a boil, add the lemon and boil for 5 minutes.

Stir in the honey and ginger; turn off heat and let brew for 10-15 minutes.

When the brew is ready, pour it into a pitcher (through a strainer) and fill the pitcher with room temp. water or cold water then toss in some ice.

Chill until ready to serve.

Sip & enjoy!

**This recipe can be easily modified to fit your tastes**

*You can also add mint if you like*

Sometimes life gives you lemons, so slice em up and toss them into some tea 😉