‘There are hundreds of paths up the mountain, all leading to the same place, so it doesn’t matter which path you take. The only person wasting time is the one who runs around the mountain, telling everyone that his or her path is wrong.” ~Hindu Proverb
Prisha could see the merit in following the predetermined path her parents had so carefully laid out for her. She had just graduated magna cum laude from Cal with a business degree. Next week her father would name her general manager of the newest addition to the family hotel chain, due to open in a year.
In the meantime, she’d travel to India and meet with the matchmaker selected by her maternal grandmother. By the end of summer she was expected to be engaged, with the wedding to be held in December. They would return to America and her new husband would work for her father, learning the business to eventually take over as she was the only child and a son must inherit the dynasty. She’d manage the new hotel until she had children, then she would be a stay-home mother. Just like her mother and grandmother and every other woman in her family before her. It would be a good life.
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?”
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.
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 
