Yes! I Did It and I'm So Proud!

Hey Yall, I did it!  I finished The Whole 30©!  When I started this journey I had my doubts that I could stay the course.  I was full of fear as I anticipated giving up my favorite foods, showing restraint (what's that?!) and not giving in to cravings for an entire month.  Now that I am finished, I realized that I was more afraid of failing to love myself enough to take care of my mind and body. 
Now that I am done, I can honestly say that I see food differently than I did before.  I've come to understand what my body requires for fuel.  I don't feel obsessed about food, what I want to eat, when I get to eat it or will it satisfy and calm whatever emotion I am feeling in the moment.  I've learned to plan ahead and eat what I've planned regardless if I want it or not.  Nine times out of ten, I was satisfied because there was no emotion attached to the meal.

I am proud because I started and finished without cheating or having an emotional breakdown.  I was very lucky to have not experienced withdraw symptoms and uncontrollable cravings.  Yes, I know I previous wrote about wanting sushi and donuts, but really in the whole 30 days, I only had about 4 days of these cravings.  Now that I am done, I'm not giving into these delights right away.  I still have a week of re-introduction, one food group at at time to see how it affects my body. 

Now, to toot my own horn!  In 30 days, I only repeated 3 meals.  Every night was a new recipe and my family loved most of them!  This is one of the reasons I was successful.  I love food and it has to taste good or I am bummed.  I wasn't bummed!  All the food was delicious.  I think there were only a couple of recipes that I wouldn't make again.  It was a lot of work, but so satisfying to know that I was making a meal of healthy clean foods for myself and my family.  Before Whole 30, I hated leftovers and lunch usually consisted of a drive thru $1 taco or burger.  Now, I just eat what's left over from the night before because I don't have to think about it and it tastes good. 

Non Scale Victories over the last month:   I am sleeping through the night, my inflammation and pain has decreased, I have been more focused and productive at work and my self confidence is better than it's been in quite some time. My close fit better and one of my extra chins has disappeared!   I'm still dealing with grief from losing Baby Dog, but I'm not eating my feelings like I was before. 

Now to the physical changes!  Of course I'm going to tell you how much weight and how many inches I lost!  I lost 12 lbs and 18 inches overall, specifically 4 inches in my waist, 5.5 inches in my hips and 2 inches in my bust.  So yes I am still shaped like an upside down triangle, but hey, that's not going to change!  Do I wish I had lost all my inches in my waist, YES, but I'm not that picky and I'm celebrating regardless!

I'm going to keep on going with eating clean, not giving away my power to my emotions by eating without intent.  I will continue to work on loving myself  by knowing I am worth the time and effort it takes to live a healthy lifestyle.  I am sure I will  fall into old patterns and need constant self reminders, but when I do, I'll jump on The Whole 30© and do another round.  It's nice to find a program that works after a lifetime of yo-yo dieting!

Thanks for hanging with me this last month.  I hope you are inspired to love yourself and take the steps you need to become a better you! 

Until next time, check out this week's recipes.  We especially liked the Tuna Zoodle Casserole!

The Whole 30 Home Stretch

Folks, let's get real.  I'm ready for a little relaxation with meal planning and watching everything I put in my mouth.  I'm not saying this Whole 30 thing isn't the best plan I have ever tried, because it is.  In fact, I will be continuing to eat this way with all my home meals from here on out, but I really miss eating out and not having to worry about what I'm being served. Not to scare anyone from trying 30 days of clean eating, because you definitely should,  but for me it's been a psychological battle.  It hasn't been easy from that standpoint, because I am not use to depriving myself of the foods I desire, but I am happy to say I'm winning this battle! 

This Whole 30 journey has required a lot of preparing, cooking and clean up, but for me it's been worth it!  I have enjoyed the food I've prepared and so has my family.   I have not felt hungry and most important, for the most part, my brain has been satisfied. That being said, I struggled more this week than previous weeks.  I found myself in a pity party of 1, wishing I could eat whatever the hell I wanted.  I wanted sushi, ice cream, donuts, french fries, pizza, popcorn and beer.  I found myself at a gathering of co-workers all drinking beer and eating wings, while I sipped water trying not to hate everyone around me as they enjoyed the social gathering as it was intended.   Several times I  asked my wife what she had for lunch just to live vicariously through her, though she didn't come through, as she's eating leftovers from our Whole 30 dinners.  Still just hoping she treated  herself to something off plan was good enough for me to nag her for a play by play!  I've dreamed about eating donuts twice this week!

I have 9 more days on this plan and another 7 days of reintroduction of the foods I've eliminated over the last month.  Translation (in my brain)  17 days before I can have sushi!  Yes, I am still a bit food obsessed, but for the most part, I am determined to change my thinking around food and hopefully continue to nourish my body with healthy choices rather than fast food and empty calories.

I am also excited to weigh in and measure.  I know it's not supposed to be the main objective, that feeling better and having a sense of accomplishment should take precedent, but let's face it, when you have always been chubby, the scale and inches matter!  I need that validation and can't wait for the results!

Onward to Week 4!  I am strong, determined and loyal to this program.  Y'all, if I can do this, anyone can do it.

Check out Week 3 recipes!  The Zuppa Toscana was perfection!

Until next week, I'll be dreaming of sushi...and donuts!

Week 2...Bam!

Hi Folks!  Hope everyone had a good a week.  I did!!!  I am thriving on The Whole 30 plan!  There is nothing like a bit of confidence that comes with success!  I feel great, my clothes are fitting better than last week and my motivation is stronger than ever.   This doesn't mean I haven't had cravings for forbidden foods, like donuts, specifically Vortex creamed filled with blueberry glaze...not that I've thought about it much!  Did I run out and get the donut?  No I did not!  Will I when the 30 days are up?  Most definitely!  And hopefully I will enjoy every bite!

Going into Week 2, I anticipated all the withdraw symptoms that were supposed to be experienced in Week 1.  Guys, it didn't happen!  I feel very lucky that  I have continued felt pretty good.  Only a couple of times this week did I feel poorly with digestive issues and I believe it was due to over eating.  This lesson will take time, but I am determined to learn to listen to my body, slow down and stop eating before I feel full.

The most difficult part of this week's journey was eating out with friends.  We chose a local Mexican restaurant which I typically enjoy, but this time it was different.  No queso dip, which made me sad.  Not to say the table side guacamole wasn't delicious, but there's just something about that cheese dip that calls my name!  I ordered shrimp pineapple fajitas, and they were fine, but I felt I could have made them taste better if I'd prepared them at home.  Not to mention I had to send them back because they were delivered covered in cheese. The hardest part of The Whole 30 is eating out.  It is difficult on this plan because of having to explain what you can't have to the waiter which most always never gets translated accurately to the kitchen.  I don't want to go through this stress and will be happy when the 30 days is done so I can relax a bit when dining out.

Luckily, there are a few places in Asheville that have specific Whole 30 menu items and this makes life so much easier and less stressful when taking a night off from cooking or sharing lunch with a friend!  Chipotle has a delicious Whole 30 bowl with Carnitas, fajita veggies, pico de gallo, lettuce and guacamole.  I don't usually frequent Chipotle and think I've only been there once before, but this will be a go to for a quick lunch or dinner after a long day.   The next yummy surprise of the week was 5 Guys.  Believe it or not, a hamburger in a lettuce "bun" is actually very satisfying.  One of my usual complaints when I order a burger is that the lettuce is soggy.  Not with a bun made of lettuce!  Zoe's Kitchen has a whole slew of things on their Whole 30 menu, and none of it disappoints.  All 3 of these places have an online App for easy ordering and pickup.  Still, I have to brag that my homemade meals surpass anything I could get a a chain restaurant. That being said, I cook every night on this plan and a needed break welcomed.

Guys, I'm feeling really good on this plan!  Yesterday I tried on a pair of jean shorts that I bought last year, but have never been able to wear because they would barely button.  Now, they slip over my hips without having to unbutton.  A victory in my book!  I feel a mental clarity and focus that has increased my productivity at work and in my personal life.  So far, I have been successful with this journey and I am anxious to get through the next 2 weeks so I can practice moderation and make better food choices without the strict limitations.  I feel confident that I can do it and am looking forward to proving it to myself!

I want to leave you with a recipe suggestion for the week!  Sweet Potato Waffle Breakfast Sandwich.
Y'all, it's good!  The recipe doesn't call for bacon, but I threw it on there, because...BACON!  It's like a healthy McGriddle (yeah, I know.  Don't judge me!).  The waffle is sweet and savory and oh so satisfying!  I sauteed some spinach and added avocado and scrambled egg and it was perfect.  To save time during the week, I prepared several waffles as this is the most time consuming aspect of the recipe.  Please try this recipe!  If you don't have a waffle iron, I highly suggest you get one.  I found ours on Amazon for $17!

Here's a link to Week 2 recipes!  Join me on this journey!  You won't regret it!

I Survived and Thrived Week One!

You guys, I did it!  I made it through the first week of The Whole30©!  To tell you the truth, it was easy and quite enjoyable!  Another truth...I feel fantastic and proud!

Don't get me wrong, it was more work than going through a drive thru, ordering takeout  or eating prepared foods from Trader Joe's, but the extra prep work over the weekend and  the 30-45 minutes I spent fixing dinner every night was totally worth it.  I'm feeling great mentally and physically!

Here is the Pinterest link to the recipes I made this past week:

Week One

Feel free to browse my Whole 30 board for more recipes.  If you decide to complete a Whole 30 round, the work will be done for you.  I've already created Week 2 and am working on Week 3 and 4. 

All the recipes were good, but some stood out as repeatable!  First off, Chia Pudding.  YUM!  Now, I know, there is a big controversy about Chia Pudding being compliant as it is considered a SWYPO (sex with your pants on).  I'm not a big fan of this phrase, but OK, whatever.  Here's the deal, the rules state that you can not use compliant ingredients to make foods that might substitute for food items that shouldn't be eaten, such as cupcakes, pancakes and ice cream.  Sure, I get it, but just because pudding is in the name, I'm not going to fret over eating it.  There's no sugar and I certainly don't have an obsession with pudding to the point it would trigger an unhealthy relationship with food.  If you are a Whole 30 enthusiast, as I have encountered on Facebook, save your comments, because you will not change my mind.  I know my triggers and pudding doesn't fit the bill.  If it is a trigger for you, please feel free to not eat it.  For me, this is a great go too lunch combined with fruit, veggies and protein, to keep me full  until dinner. 

I made the Sweet Potato and Bacon Quiche the day before I started to have a quick breakfast ready for a few days.  It was really delicious and my family really liked it too.  The breakfast sausage was very good and easy.  I'm making it again next week.  I also steamed a few sweet potatoes for the Sweet Potato Breakfast Bowl recipe.  Y'all, it was so good!  I topped it with cherries, coconut butter, and toasted pecans. 

The other stand outs of the week were  the Burger in a Bowl, Spaghetti Squash with Beef Ragu  and the Buffalo Wings recipe.  Easy, tasty and very good for left over lunches. 

Impressions so far?  The food tastes good and I don't feel deprived.  I also don't feel hungry because I am eating plenty of fat with each meal.  I'm still having a snack before bed, but I'm usually able to wait 4-5 hours between each meal, feeling satisfied with no cravings.  I also didn't feel the need to take a nap after lunch, as I usually do.  I had plenty of energy and focus.  I was more productive at work than I've been in months!  My sleep quality has been better, but I had a few nightmares where I am accidentally eating non-compliant foods and spitting them out!

The book stated that I should be feeling hung over with a head ache, exhausted, grumpy, emotional and at times angry.  I felt none of these feelings.  Maybe I will next week, but I hope not!  I was happy with my meals and was even able to eat out twice this week.  I'm very thankful that Zoe's Kitchen has a Whole 30 menu and I can always hit up a steak house to get a compliant meal.

As I start Week 2, I feel confident that I will be successful.  Thanks to those of you who have reached out to me with your support and encouragement.  It makes a big difference in my mental strength to feel supported through this journey!  Until next week...

The Whole 30...Ready or Not, Here I Come! (Ready Preferably!)

Since my sweet Baby Dog Trace died in October, I have been eating anything and everything I want.  I've had no control and honestly haven't cared about what I put in my body.  Grief is a strange beast.  Feeling empty and trying to fill the hollowness that is my heart, isn't relieved by filling my tummy, yet I keep trying, knowing it's not going to work.  I've tried to find the motivation to get back on track and take care of myself, but unfortunately, motivation has not showed up to the party.  The only thing that has showed up is 8 unwanted pounds and a whole lot of pain and shame.

I've decided to do my best in my attempts to change the bad habits that have evolved over the course of my life, specifically since October.  On May 13th, I am going to start The Whole 30©.  Understanding my destructive patterns revolving around food and the need to discover the source of inflammation causing pain in my body led me to choose this program.  The Whole 30© removes sugar, dairy, gluten, sweeteners, alcohol, grains, legumes and all processed food from one's diet.  Basically everything yummy. Poof. Gone!

I started preparing a month ago, ordered the book and the companion guide and began to research and mentally psych myself up for this transformation of eliminating all that is yummy, yet not satisfying to my grieving brain and my aching body.  Honestly, I am scared to death.   I am depending on my therapist to guide me through this journey because I know negative self talk will come into play.  Boy, does she and I have some work ahead of us!  I appreciate any encouragement you can throw my way!  I welcome feedback from anyone who has attempted this journey.  Of course, if anyone wants to join me on this adventure, please do so!  We'll hash through it together!

For the most part, I embrace my curves.   I mean, I have had them since 4th grade!  Unfortunately, as I age, my weight contributes to health issues.  I have type 2 diabetes, high cholesterol and hypertension.  I'd say it's about time for me to take control of these issues and focus on my desire to be a better version of myself.  Actually, the time has come and gone more times than I can count, so in what is left of my 45th year, I'm jumping in, no looking back!

So here's to a healthier future.  I'll keep you posted along the way.  The good, bad and ugly, you're probably going to get a variety because I'm not going to hold back!

Pasta Ala Greque

In the little town of Sylva North Carolina, there is a restaurant called Lulu's on Main.  I've been ordering this dish for near 20 years and it never disappoints! I was told that ownership changed a few  years ago.  When they revamped the menu and removed this entree,  there was an outcry to bring it back and thankfully they listened!

I've recreated it several times at home and it's a hit every time with our guests.  Thank goodness there was not much to decipher since the ingredients are straight forward and simple.  Feel free to add grilled chicken breast or shrimp if you desire!

1 lb linguine cooked as directed
1 cup diced tomatoes

3/4 cup diced red onion

3/4 cup chopped pepperoncini

3/4 cup chopped pitted kalamata olives

1 cup crumbled feta cheese

1/2 cup of toasted walnut pieces

1/2 cup Lemon Oil (see recipe below)





Toss pasta in large bowl toss with 1/2 of the lemon oil to prevent sticky pasta.  Portion pasta on 4 separate plates, top with equal amounts of the remaining ingredients and drizzle with more lemon oil.  Toss to combine for perfect bites!  Salt and pepper to taste.


Lemon Oil

1/2 cup of Extra Virgin Olive Oil
Peeled zest of 1 large lemon (no pith) I use a potato peeler!

Pour EVOO in sauce pan with peeled lemon jest.  Warm for 10 minutes, but do not allow to simmer.  This will prevent the oil from becoming bitter.  I usually place the oil on the burner where I boiled the pasta.  The residual heat does the trick!  If you don't have a flat top stove that retains heat after turning off, place burner on the lowest setting and watch to make sure it doesn't simmer.  Smell and taste the oil to ensure the lemon has infused.

Note:  I've made this for a potluck, substituting the linguine with fusulini, placing the colorful veggies on top of pasta for a beautiful presentation, tossing with remaining lemon oil just before serving.  

Easter Sunday Memories

I woke up this morning in anticipation of the lovely Easter brunch I will consume at Biltmore Estate.  Then my thoughts shifted to my father.   Some of my best memories are spending time with my father on Easter Sunday.  Almost every Easter morning, weather permitting, he and I would rise  before dawn, put on warm clothes and walk to our church which was about a mile from our home. I was never sure why we didn't drive, but I figured it was a tribute to Jesus.  After all if he was crucified on a cross for us, the least we could do is suffer a little by walking rather than driving.  Now that I am older, I realize it was probably because it was a good way for us to spend time together and he was building a memory for both of us.   Once we arrived at our church, we would board a van that took us to my grandparents' church which happened to have the most glorious view of the sunrise.  We went to a Southern Baptist church and my grandparents went to a Methodist church.  It was not lost on me that there were differences in the 2 denominations, although I didn't understand the specifics and didn't care to.  Since the two churches didn't seem to mind sharing and celebrating the most significant day in the life of Jesus, I felt for the most part, everyone was on the same page.

For those of you who have never experienced an Easter Sunrise service, it really is a special event that feels different from your typical Sunday morning service. For one, the sermon is quite short, there is usually only 2 songs and 2 prayers.  20 minutes tops!  The change in venue, the coming together of different congregations, and the emotional impact of honoring Jesus' sacrifice made this service something I looked forward to every year.  I remember feeling that every church service should pack such punch in such a short duration.  Kids and adults alike usually don't have an attention span much longer than this anyway!  After the service we would make our way to the fellowship hall where coffee, hot chocolate and donuts were waiting!

The back drop of the sun rising over the rolling hills of Kentucky is magnificent.  The brisk air on my face, being able to see my breath  and the fact that my Granddaddy was there too was a nice way to start the morning.  But the fact that my dad and I were continuing a tradition that was just ours and ours alone is my favorite memory because it made me feel special.

Pickled Squash

As summer approaches, and squash will be plentiful, I decided to bring out one of my favorite recipes.  I grew up in Kentucky, so how is it that I'd never heard of pickled squash?  Shameful, I know!  I was home for Mother's Day last year and the family had a cook out.  Our family's good friends, Joyce and Donald brought a Tupperware of pickled squash.  I embarrassed myself by going back for 2nd's and 3rd's, but how could I resist these crispy but tender,  sweet and tangy, one bite bursts of flavor!  

What's great about this recipe is that it can be used to pickle just about anything!  It's a great way to consume all your veggies before they go bad.  I really love pickled cauliflower, asparagus, okra and zucchini.   

Another great perk is that these pickles are ready 4 hours and once opened, last a couple of weeks refrigerated. 

2 lbs yellow zucchini or squash 
1/2 lb yellow or sweet onion

1/4 tsp salt

2 cups sugar

2 cups cider vinegar

1 tsp celery seed

1 tsp ground turmeric

1/2 tsp mustard seed

1/2 tsp prepared mustard

Slice squash, zucchini, onion 1/4 inch slices and cover with water and salt.  Let sit for 2 hours.  Drain.

Meanwhile, boil sugar, cider vinegar and spices.  Pour over veggies and let sit for 2 hours.

Boil 5 minutes and pack in jars that have been boiled in water for 10 minutes.  Store in fridge or cool dry place if sealed.  Refrigerate after seal is broken.  Makes about 4 pints.

Herbed Polenta Fries

Several times in my adult life I have joined Weight Watchers©.  I won't get into my weight loss stats, but I was successful every time I joined the program.  I was pleasantly surprised that the recipes provided were actually tasty and satisfying!  WW recipes are usually very simple and I like simple!  From time to time, I'll post my favorite WW recipes, but keep in mind I won't be  posting Point values because the program has changed over the years and I don't have the time or energy to figure out what's changed! 

These Herbed Polenta Fries are a nice alternative to traditional French fries! They are crispy on the outside and a bit chewy on the inside.  If you don't like rosemary and lemon, change up the seasoning!   This recipe is great paired with fish, steak, burgers or on their own for a quick snack!  Take them for a dip in your favorite sauce!  

16 oz roll of plain polenta

1 TBSP chopped fresh rosemary

2 tsp finely grated lemon zest

1/4 tsp kosher salt 

Olive oil spray

Preheat broiler.

Cut polenta crosswise in half; then, working with one piece at a time, set polenta on flat end and cut lengthwise into 1/2 inch slices.  Cut slices into 1/2 inch thick strips to resemble french fries.

Spray cookie sheet with olive oil and arrange "fries" not touching on sheet and spray with olive oil.

Sprinkle with salt and broil 6 inches from heat until crisp and golden, 10-15  minutes.  (No need turn, but check at 10 minutes to make sure they are not burning!).

While still hot, toss with rosemary and lemon zest, seasoning to your taste!

Date Night at Sunny Point Cafe

My wife Kiana and I have a date night every other Friday night.  Often we get in a pattern of going to the same restaurants because we are creatures of habit.  We also have high expectations and don't like disappointment.  Creating this blog is going to be a great excuse to try new restaurants around Asheville, neighboring towns and during our travels.

I'm going to start with our most recent  night out at Sunny Point Cafe in West Asheville on the corner of Haywood Rd. and State St.  This cute little cafe has indoor and outdoor seating and a diverse menu to satisfy all cravings.  It is an excellent place to take out of town guest if  you want to share the local food experience.

I've been going to Sunny Point since I first moved to Asheville in 2005.  My sweet Baby Dog Trace and I would walk down in the morning, grab a seat on the patio and dine on our favorite dishes of Heuvos Rancheros, Breakfast Salad and MGB (Mighty Good Breakfast).  This was back before everyone and their brother discovered it.   Fast forward to the present and there is not a seat to be had for breakfast or lunch.  You'll be waiting for a table if you show up 10 minutes past opening.  If you have the time and don't mind the wait, they have a lovely garden that is worthy of a stroll where you can see some of the produce you'll be eating.  There is plenty of outdoor seating with shade and coffee to sip while you wait.  The food and service is definitely worth it if you are not in a hurry or hangry.

Sunny Point takes reservations for their dinner service and as it should be, they serve breakfast all day long!  It's not hard to get a same day reservation, so this satisfies my impatient nature.

We started the night with the Jumbo Tots, a special that did not disappoint! Three homemade tater tots drizzled with Serrano creme, crumbled goat cheese, diced tomatoes, green onion and chopped bacon.  Holy cow, what a treat!  I can say nothing negative! The tomatoes were a pleasant addition in taste, color and texture.  Nice start to the meal and I hope they keep it on special for a while, or better yet,  add it to the menu!

As she most often does, Kiana ordered the MGB. A Might Good Breakfast is is!   Fluffy scrambled eggs, salad with Honey Hemp dressing, Maple Peppered Bacon and an Angel biscuit. This meal offers a choice of stone ground cheese grits, herbed spuds or salad. You can also order sausage or veggie sausage.  This meal never disappoints!  I love to watch her savor the bacon with teeny tiny bites, like a little mouse.  She doesn't offer to share and I don't blame her!

I branched out and ordered the Kale Pesto Pasta.  There is no going wrong with this choice!  Linguine, kale, pesto, Parmesan cream sauce, seasonal vegetable medley, toasted pecans and grilled foccacia.  Oh dear, I was in heaven.  I added blackened shrimp and this meal made me very happy.  Thin sliced zucchini, squash, and onion were perfectly tender and the kale had a great bite and added  texture in addition to the pecans.  The portion was large and I took home about half, which I inhaled in private so I wouldn't have to share!

If you haven't been to Sunny Point Cafe, make a reservation and treat yourself to something very special!  The menu has a variety of choices.  They have a full bar with a wonderful selection of local beer on draft and wine by the glass or bottle.  Ask your server about their favorites because they taste nearly everything, especially the daily specials.

If you are from out of town, you will enjoy an Asheville experience and see the diversity of Ashevillians  under one roof!  Fifteen years ago, I took my parents to Sunny Point Cafe for dinner.  My father made a comment about our waitress being "different".  She was wearing a tutu, as she often did during her shifts.  I just smiled and said "Dad, she's probably thinking the same about you!".

If you haven't already, give Sunny Point Cafe a try and make a reservation at www.sunnypointcafe.com!

Zucchini Tortillas

My household is on the LOW CARB train, but I will not deprive myself of tacos!  This simple recipe saved the day!  The seasoning can be altered to personal preference, so be creative!   As you get to know me, you will notice that I like easy and quick meals, especially during the work week.  Shout out to Trader Joe's to help me create a delicious dinner in 30 minutes.

I like to stuff these tortillas with Trader Joe's prepared Carnitas, Pepper Jack Cheese, Salsa Verde and plenty of onions, cilantro and lime.  I recently discovered that Fire Roasted Peppers add another level of flavor that made my tummy smile!

3 medium zucchini grated (4-5 cups)
1/2 cup grated Parmesan
1/4 cup bread crumbs
2 beaten eggs
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/8 tsp. ground coriander
1/4 tsp salt
1/2 tsp ground pepper






Preheat oven to 450°

Line 2  cookie sheets with parchment paper.

It's very important to squeeze the excess water out of the grated zucchini.  I use a cheese cloth to do this.  If you don't have a cheese cloth, use a clean kitchen towel.

Mix all the ingredients together and use a 1/4 cup to scoop the mixture into 6 tortillas per sheet.  Pressed the mixture to a flat circle until they measure 5" wide.  Make sure there are no holes!

Bake 20- 25 minutes or until the edges are golden brown.

Allow to cool, then peel from parchment.  Refrigerate leftovers in air tight container.

Welcome to Amy In The 828

First, let me say Thank You for visiting!  For many years I have been encouraged to create a space for the many recipes of food photos I've  posted on social media. 

Kentucky born and raised, I grew up eating country cooking and the occasional dining out at Frisch's Big Boy.  I still stop at Frisch's in London, KY for a Swiss Miss every time I head back to Asheville!  

Over my 45 years, I have lived in Kentucky, Tennessee, Texas, Hawai'i and North Carolina. I have discovered a diversity of cuisines and have fallen in love with flavors I never knew existed.  Hawai'i especially opened my world to the deliciousness of Asian cuisine and now I am obsessed! Stay tuned and I'll introduce  you to local Hawaiian treats like Manapua, Lomi Lomi Salmon, Malsadas and Spam Musubi (don't judge)!

For me, there is nothing more satisfying than creating a delicious meal and sharing my passion for food with others.  I love to cook.  I love to eat.  I love to feed the bellies of those I love and even those I don't!

I will be sharing recipes, food experiences, and random musings from time to time.  I hope to provide recipes that produce delicious outcomes, satisfied tummies and bring a smile to your face. 

I think it will be a fun adventure!  I hope you enjoy!