The petite redhead sidled up to the man in uniform sitting at the far end of the bar, leaning in to showcase her ample bosum. “Hey, Sailor, buy a thirsty girl a cold drink on a hot day?”
“Sure. What are you drinking, mam?”
“Mam?! What the fuck? I’m not your mama. You can shove your drink up your ass!” she spat at him as she flounced away in a huff.
The bartender, drying glasses at the other end of the bar, gave a hearty laugh. “We got a saying around here, “Class Is As Classy Does.” Don’t mind her. Lola gets pissed off if every stranger doesn’t fall all over her. She’s harmless and decent. Get you another one?”
Tofu: You either love it or hate. I have always hated it. And really, for no reason other than I had an iguana and that’s what we fed him, so why would I want to eat reptile food? Plus it has a look, taste and texture that is just weird.
Tasha stood on the bow of the boat, sipping from a steaming mug of tea and watching the sun rise. Only an experienced eye could tell that a storm was brewing from the particular hue of crimson creeping across the eastern sky. There was a lot of truth in the saying, “Red sky at night, sailor’s delight; red sky in morning, sailor’s warning.”
This is a delicious, hearty vegan breakfast that is made the night before and ready to eat right from the refrigerator. I’ll make this when we are at sea in warm climates and the crew needs a quick meal going on/off the sunrise shift.
I served as “chef” at a recent Writer’s Retreat and many of our attendees had a variety of food preferences and needs. To please everyone, I created this vegan version of “meat in a lettuce cup” and also made a version using ground turkey in lieu of the chickpeas (also known as garbanzo beans). I served it for lunch with sides of tortilla chips and salsa and a tray of raw, bite-size veggies. The pans were empty, so I’ll take it as a hit!
This is one of those dishes that was inspired by a special at the market; I see a sale on a protein and build a menu around it. I’ve had veal piccata at restaurants but never tried cooking it myself. Traditional veal piccata is made without mushrooms, white wine is used instead of stock, and paper thin lemon slices are cooked on top of the cutlets in the oven while the sauce is made. I like a good challenge, so did a little research and came up with this recipe using ingredients and flavor profiles that we enjoy.
We always have leftover buns when we do a hot dog or sausage barbecue with friends. And not being big bread eaters, they sit until I either feed to the ducks in the marina, throw away or make into bread pudding. All of these ingredients are available at our local 
This easy-to-make sangria is chock-full of summer fruit which makes for not only wonderful flavor, but a tasty snack. It’s perfect for barbecues and picnics, refreshing and travels easily in a container with a lid. It does take a bit of prep as it’s best with at least 12 hours of marinating time for the fruit to infuse the wine. I made mine on July 3rd for an Independence Day party and a week later I finished the last of the batch: Delish! All of these ingredients are readily available at our local 
