Earlier on I checked out a fellow blogger, “Taste of Colors”. Just loved what they had to offer. You should check them out too as well. Anyway, one of the dishes that caught my eye was the carrot pancakes. Immediately, my ears went up. Already, I had the carrots; so, I went to work. For heaven’s sake, I had to eat lunch….perfect dish! Based on the other ingredients I had, I put my spin and tweaked it a bit. Loved the end result.


  • Carrots (3)
  • Ginger grated (1tsp)
  • Honey (1tbsp)
  • Cinnamon (1/4tsp)
  • Flour (2 tbsp) [wholewheat/all-purpose)
  • Oil (canola/olive)
  • Salt (pinch)
  • Egg (1 Large)
  • Sour cream (1tsp) for binding


1. Shred carrots on box grater along with ginger.

2. Sprinkle with flour, cinnamon, and salt.

3. In a bowl, I combine egg, sour cream, and honey (any other sweetener would be perfect.)

4. Combine all the ingredients and fold.

5. In a hot skillet, drizzle a little oil to cover the bottom of pan.

6. Form batter into preferred sizes. Then drop cakes in pan over low to medium heat and allow to fry for approximately four minutes per side. Aim for a crispy exterior.

7. Drain carrot cakes on paper towel.

8. Serve with a dollop of sour cream or yogurt.

Guys, I had a treat. The ginger was just the right balance and provided a beautiful bold, but not overpowering flavor. I was happy and so was my stomach.




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Guys, don’t you just hate it when you purchase a fruit that turns out to be a sour grape of sort? Well, that’s a big pet peeve of mine. You see the other day I visited my neighborhood grocery store in the fruit/veggie section. As I was grabbing hold of my gala apples a foot or so away I could actually smell the warm and exotic aroma of the cantaloupes. I kid you not; It was as if they were calling out to me.

Of course, I yielded to the call and brought one home. After all, there is no denying, the cantaloupe would be an excellent purchase, it’s ready for consumption. Somehow, at the back of my mind, I wondered, “is this a good buy?” Guys, I’m spending big bucks…well $2.50 (I think that’s quite a wee bit, should have been $.99). But anyway, when I took home the cantaloupe, the smell continued to permeate my small dwelling. I was happy.

With a ripened smell exuding from my fruit I reckoned that I had better not leave it out on the counter overnight. As a result, I rinsed it and placed it inside the refrigerator. The next day, as the golden sun made its entrance on my back patio, I thought it was the opportune time to cut open my golden purchase.

As I cut open my delicious cantaloupe, I felt a little giddy with joy. The beautiful specimen revealed a light golden hue, just perfect. I couldn’t wait to sink my teeth in a slice. I did. To say I was disappointed is an understatement. I hate when I don’t get my money’s worth. I thought, “what I’m going do? Return the fruit and expressed my dismay with the lack of sweetness?” No, that would be absurd.

Immediately, my eyes caught one of my fave gadgets in my kitchen, standing blender. So, I went to work and roughly cut up my cantaloupe in fairly small chunks and placed them in the blender. To that I added minced root ginger I had in the refrigerator along with a few drops of honey and a fresh squeeze of lemon. To the exotic pieces of fruit I added some water and blended it to a creamy and refreshing finish.

What do you know? My cantaloupe was transformed into an amazing and refreshing drink. I’m happy. Salud!


I love soup. This one pot wonder is a god-send on days when I’m extremely tired, but still require my daily nutrition. I often cook and prepare an alternating type each week. One week is lentil, the other could be squash/pumpkin or even chicken soup.  I cook and puree each batch and store in the freezer. My mind is at ease with the knowledge that I can grab, defrost and have on hand when needed.

However, when the summer months arrive and the temperatures are sizzling, these hot soups have to take a hiatus. I don’t wish to sweat over a hot burner. So, during times like these, I’ve to go to my ‘playbook’ so to speak and find dishes that are going give me easy and light.

As a result, gazpacho came to mind. In the culinary world, gazpacho was created for the hot summer months. It’s basically raw/uncooked soups comprising of vegetables or fruits. To me, it’s like a smoothie in a bowl. Therefore, for me, my old faithful standing blender became even a closer pal.

So, on this day, really sizzling day of summer, I have chosenImage to prepare yours truly a cantaloupe gazpacho.


  1. Cantaloupe
  2. Ginger root
  3. Nectarine (for garnishing
  4. Cold water
  5. Lemon

Cantaloupe was washed, peeled, chopped in pieces and placed in blender. Ginger root was also washed, skin removed.and finely chopped and then added to blender. A fresh squeeze of lemon was added and water poured. Ingredients were then blended and then poured in bowl with a garnish of nectarine pieces and mint.

So, as the temperatures sky-rocketed on the outskirts, my cool soup quenched my waiting appetite. Gazpacho saved the day!