Happy Earth Day! I thought today would be a great day to share a great vegetarian recipe since meat is considered to be such a threat in terms of global warming. Everyone has their own opinions about what makes up a “healthy” or “balanced” diet, but I think people are finally beginning to understand that most people only need about 1/4 the amount of meat the average American consumes per week, and for those of you that are trying to cut back or add some variety to your diet, this is a great recipe to start with since it’s so hearty and flavorful.
If you’ve ever grown zucchini or squash in a backyard garden, you are all too aware that you’ll reach a certain point in the summer where you begin running out of ideas of what to do with all of it. Unfortunately, it’s still spring so that wonderful problem isn’t quite upon us yet, but I thought that with the weather quickly warming, now is a good time to start prepping for the summer squash bonanza.







I have found that I’m beginning to like wine more and more over the years. I’m not a big drinker, but my boyfriend’s parents came to visit so I wanted to pick up a bottle to have with dinner. Since I don’t particularly like wine, I went with a sweet red, which I understand, is not very respectable in the world of winos. Regardless, I actually really loved the wine we got: Risata il Rosso. According to the bottle, ‘risata’ means laughter in Italian, which is always a good sign, and it tastes of cherries and strawberries. I picked up on a mixed berries sort of flavor, but the cherry didn’t really stand out to me. This delicious, sparkling, sweet red wine, however, won me over and I actually had two glasses at dinner! I hardly ever finish a glass, so everyone was stunned to see me refill my glass.