I needed fresh ginger for a dinner recipe and our Grocery Outlet had a 6 oz organic bag for the same price of a small piece at the big supermarkets. (This is very common at G.O. Their prices on organic items are incredible!) I figured I’d come up with something to do with the 95 percent of the bag that I had left over.
Ginger is well-known for treating seasickness, and is also used for reducing inflammation, osteoarthritis pain and indigestion, and improving brain function. I’ve mainly used it in savory Asian dishes, but love ginger-ale and ginger-tea. I had decided to bake a rhubarb cake and thought that candied ginger would add a nice flavor compliment.
“X marks the spot. Well, if that isn’t cliche,” Sarah rolled her eyes at her boyfriend as she studied the map that was poorly made to look like a pirate’s treasure map.
If there ever was a controversial recipe, it would definitely be deviled eggs. Just like potato salad, the argument begins with mayonnaise versus Miracle Whip and then the choices of seasonings and condiments are across the board. 
Today is a significant date. First and foremost, it is my husband’s birthday. Aaron, the Captain of my boat and my heart, was born in 1964 and is 55 today. He is the most unselfish person I have ever met, giving of his time and talent, and most of all, Love, to his friends and family. He is completely devoted to our three Grands and, with his retirement, he spends more time with them than any of the grandparents, including me! He coaches Little League, builds props for my daughter’s photography business, and shows up just to cuddle our little princess when mommy needs a break. This from a guy who never had children and became a step-father when my kids were teens! We are blessed to have him in our lives and will celebrate with the kids after he coaches a baseball game this afternoon.
My dear friend Kat Ott Davis passed almost two years ago, but she is always in my thoughts and heart when I cook. She was an exquisite artist and designer … painting, jewelry, displays, clothing … and brought that creativity to her cooking. Anyone who had the honor of being invited to a meal or gathering at her home was treated to so much more than just “food.” It was always a journey of flavors and aromas as Kat explained the history of the ingredients and why she chose the combinations of herbs and spices in each course. 
My weekly menu always builds upon like ingredients in the meals to save space and waste. So when I buy a bag of spinach to use 2 cups for one recipe, there will be other recipes using spinach a well, until the bag is gone. This way I can buy in larger quantities for the week and save some money. (Hubby’s not so thrilled when I buy a big bag of carrots, but they add color, crunch and get hidden in most recipes.)
I’m a big fan of one-pot meals. Living on a boat, I have very little counter space and the dishwasher is me for the most part so the less items, the better. My prep surfaces are on top of the sink, stove and fridge so I need to stage all ingredients, chop and measure, and be ready to go. This recipe comes together in about 20 minutes and thickens as it sits: serious comfort food!
Vivo O Sonho 