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  We're deep into the dog days of summer here in Georgia.  I could wring the water out of clothes after a walk to the barn. It wears me down.... Then.....I gotta eat! But what?  The hens are going nuts with their egg laying and friends are sharing their garden bounties of tomatoes, peppers, squash and eggplant.  Enter: The frittata A technical term for a little egg casserole. It's incredibly versatile in 2 ways. 1- You can put a little of everything in it. Like tomatoes, spinach, sausage, cheese, spices, veggies.....cooked potatoes even! 2- Cook up a bunch at one...

On my journey to manage my health and diabetes, eliminating as much sugar and gluten from my diet has been a non-negotiable.  I wish I could say that's how strong minded I am. That I can just cut those ingredients off cold-turkey style and keep rolling. But, it's not that easy. My reality is that my health suffers when I cheat and eat wheat, gluten and even sugar. Forcing me to find healthy, delicious alternatives. I hadn't really thought about the honey mustard, ketchup & even my favorite steak sauces containing those now off-limits ingredients.  But, they did. Every single...

Leading the low to no sugar and carbs life was a real challenge when I was ready to enjoy a drink again.  I struggled to find a mixer I could use and a taste I could tolerate.  Vodka tonics were close but still.....not quite what I was looking for.  Then it hit me!  Salt helped me kick my sugar in my morning coffee. So, why not here too?! Enter my Skinny Rita (cause Tequila is my fav!)  It's Only 4 Ingredients: Tequila  Tonic Water Lime Redmonds Sea Salt Directions: Start with a pint size glass.  Add 1 shot glass of...

Pronounce pi-KAHN-ya It's a different take on a steak.  Bold in flavor. Affordable.  Known for it's fat cap, it comes from the rump of a cow. Also known as the top sirloin area or sirloin primal, close to the tenderloin. It's the steak of choice at traditional Brazilian steakhouses.  And now, it's a sought after cut for grill masters and foodies alike.  It's a specialty cut we rotate in our shop along with teres majors & tri tips. How do I cook them?  Ya'll know me - cast iron skillet, table blend and butter. BAM! I did find that this...