I never would have thought I could get this much food and nutrition from a few pots on the patio. After reading Animal, Vegetable, Miracle, by Barbara Kingsolver when preggo, I became even more passionate about local organic produce, and while, we don’t have a garden yet, I thought it would a good time to start experimenting with it. We’ve got grape tomatoes, some heirloom tomato, pickling cucumbers, green beans, japanese eggplant and an assortment of herbs including sage, thyme, parsley, basil and mint. The kids have had fun eating off of the plants, but this was my first harvest: Dinner and 2 cups of pesto. Delish!


Leva visited with her friends today at the mall. Emersen and Greer are showing her how to “work the system.” The food court smorgasbord started off with Chick-fil-A, moved onto animal cookies and finished with Aunt Annie’s pretzel sticks. I’m such a sucker (It’s all Shane’s fault.).

Leva and Emersen

Shane and Greer

Group shot

the Christmas season has begun.


Stacy and I decided to have a "Hamburger Sunday." I had two for lunch, and one for dinner (with fries, coleslaw and Coke). Of course, this was after a 20 mile mountain bike ride, but nonetheless, that’s 3 hamburgers in one day. It was awesome. I wanted to finish the day off with a value meal from McDonald’s, but Stacy wouldn’t have it.

I’m planning to do the "Columbus Connection" sometime this summer.  I’m going to hit White Castle for breakfast, Wendy’s for lunch and Max and Erma’s for dinner. I’ll finish the night off with a large vanilla shake from Graeter’s.


My mom has been asking me to give her a list of recipes for some of our favorite meals.  This is one of my favorites and if I can make it, you know it’s easy.  So, here it goes, Mom…


olive oil
garlic (4 cloves)
1 medium sized onion
2 Italian or chorizo sausages
3 potatoes
2 cup chicken bouillon
Kale (one large bunch)

Dice potatoes into bite sized pieces and boil until fork-tender.







While boiling, mince garlic, chop onions, cut sausages into medallions, and clean, stem, and shred kale.  When potatoes are done, drain and set aside.

kale garlic and onion





Sautee garlic, onions and sausage in large pot. Add potatoes and cook until slightly browned and covered in oil from sausages.  Pour bouillon on mixture and bring to a boil.  Add kale and stir lightly until well wilted.

chicken stockdone






Serve with a full bodied, slightly dry red wine and a crusty baguette.  Cheese is good too. 
Enjoy!  (Serves 4)