Cucumber Carrot Salad Add-Ons

Hi everyone.

Hope you caught my Cucumber Carrot Salad recipe form Friday.

Just wanted to expand on that a little.

My daughter, Ashley Junaid, gave me the idea for a couple of add-ons. She suggested adding a bed of lettuce, and also flaked salmon.

Put your bed of lettuce down first, then the cucumber carrot salad, then top with the flaked salmon. The dressing from the cucumber carrot salad acts as dressing for the whole salad. It was a great idea, and turned out really good.

Have a lot of recipes coming that are on the healthier side. So hope everyone is thinking about getting on board with a healthier eating lifestyle.


Cucumber Carrot Salad

Good morning! Hope you’ve had a chance to try the Lemon/Ginger detox water.
In keeping with the “healthy” side, here is another light dish that is just wonderful. Tried it while I was at my son’s in Orlando, Fl. and it’s wonderful. I don’t even like cucumbers, and I ate so much of it I thought I was going to pop!
I think you will really enjoy it, so give it a try. Eating healthy can really be exciting if you just give it a try.Image1/4 cup sweet chili sauce
2 Tbsp rice wine vinegar
1 lg cucumber peeled thinly sliced
1 cup matchstick carrots
1/2 cup presliced green onions
Whisk chili sauce and vinegar in medium bowl until blended. Peel cucumber cut in half lengthwise and slice. Add cucumber and remaining ingredients to sauce mixture toss to coat and chill until ready to serve.
*Picture courtesy of
**Chef Jody Huckeba


Lemon/Ginger Detox Water

Image        Good day! Been a long time since I blogged. My grand daughter was born December 22, 2013 at 4:25 am. She’s healthy and absolutely gorgeous.

Well, thought spring had sprung here in Georgia. But it seems to be coming and going!

But as we have had a few warm spring days, my mind turns to getting more fit for the swimsuit/shorts weather. Besides that, we all need a healthier life style. Not a diet – just the word diet turns me completely off – but a whole new way of eating.

I have heard a lot of people talking about “detox water”. They are looking for good recipes that work. My son, Chef Jody Huckeba, told me about one the other day. I tried it and I’m  hooked! It works great and it has a refreshing taste. Give it a try, you have nothing to lose but all those nasty toxins that plague our bodies everyday…

1 lemon, juiced, thinly sliced

2 tbsp. honey (local if possible, as this helps with allergy problems)

2 tsp. ginger, thinly sliced

16 oz water

Wash lemon thoroughly. Juice the lemon. Then thinly slice it and set aside. Add the honey and 2 oz HOT water to the lemon juice. The hot water is necessary to dissolve the honey. Stir to blend and incorporate the honey. Then add the lemon and ginger slices, along with the other 14 oz water. Stir well.

You may drink it room temp, but it is really good when chilled.

Drink 16 oz a day for three days, skip two days, 16 oz a day for three days, skip two days, and so on and so on. If you alternate like this, you will keep your body toxin free.

Happy “detoxing”!                                                  

A Christmas Tradition


Hello everyone. Been a few days since my last blog. How is everyone getting on with your Christmas shopping and preparations? I realize there may be those of you that do not celebrate Christmas. I would love to hear from some of you on maybe your Christmas traditions, and maybe other traditions if you don’t do Christmas. I would welcome any and all responses. I love learning about other cultures.

Speaking of traditions, there is one that started when I was maybe 4 or 5 years old.

Up until I was probably 8 or 9 years old, I woke up to the traditional “Santa Clause”, where I would get up Christmas morning and run into the living room and there would the stuff Santa had left for me. Of course my dad would always tease me and ask me if I thought I had been good enough for Santa to bring anything. I really miss those days with my dad.

Now mind you, this living room as it was called, was never used except at holidays or when special company would come visit. The floors were so clean and shiny you could have literally eaten off them.

But the tradition that I was referring to was my extended family would all gather at midnight on Christmas Eve and celebrate Christmas. Cousins, aunts, uncles, in-laws, grandparents would all show up with presents, and good heavens at the food! There was so much food, we had leftovers for days. “Too many hungry folks to throw away food”, mama would always say.

Even though we have loved ones that have passed on, we still uphold that tradition. We have modified the time a bit, due to babies coming along and such. We now try to eat around 7:00 p.m. and then open presents.

In latter years, we have tried to get back to what the true meaning of Christmas is to us. We have cut down on the commercialism and we do a lot of handmade gifts.

As I stated before, we all do not celebrate Christmas. This world is truly a melting pot of many different cultures and beliefs. As for me and my family we celebrate the birth of our Lord and Savior, Jesus Christ.

Again, I welcome all comments about your beliefs and traditions and celebrations. Learning about other cultures and beliefs is very fascinating to me and brings us all together somehow.

Whatever your beliefs, take this time of year for family. Spend time together, tell the people you love that you love them, do something nice for someone and remember the less fortunate.

Take care everyone and thank you for allowing me to share my thoughts today.

A Christmas Carol

A Christmas Carol

Happy Tuesday! A couple of weeks ago, I had the pleasure of going to the Alliance Theatre in Atlanta, Ga, and seeing a live production of “Charles Dickens A Christmas Carol”!

I’m sure most of you are familiar with this classic tale. But to see it brought to life on stage is something in itself. The costumes, the props and settings were a tribute to the Alliance Theatre, located in Atlanta, Ga…you can check out their website at http://www.ALLIANCETHEATRE.ORG.

Performances were awesome by all to say the least, but “Ebenezer Scrooge” played by Chris Kayser, in my opinion was superb! He was so into character and made you believe he was Ebenezer Scrooge.

According to the booklet given to each attendee upon entrance to the theater, this is Chris’ last season as “Ebenezer Scrooge.” At the end of this season, he will have spent 20 consecutive Decembers in the Alliance Theatre’s A Christmas Carol – 16 as Scrooge, two as Bob Cratchit and two as Jacob Marley. He was quoted as saying, “Last year, was the first time it ever occurred to me: ‘How much longer can I keep doing this?’ And right away it occurred to me that I didn’t want to walk away because I had a bad year. I wanted to have one more good year and stop it on a high note.’

Chris also says, “I want to make clear I am not retiring from theater, or even A Christmas Carol, just Scrooge.

All in all, this is a remarkable play. If you live in the Atlanta, Ga. area, it is well worth the time and effort to go see it. It runs through December 29, 2013.

Credits: Photography above by Greg Mooney

Adapted by David H. Bell

Susan V. Booth Jennings – Hertz Artistic Director

Costume Design – Mariann Verheyen

Sound Design – Clay Benning

Assistant Stage Mgr. – R. Lamar Williams

Music Director – Michael Fauss

Set Design – D. Martyn Bookwalter

Lighting Design – Diane Ferry Williams

Production Stage Mgr. – Liz Campbell

Casting – Jody Feldman

Director – Rosemary Newcott


Cornbread Dressing Verses Stuffing



Good afternoon all. Been a few days since you’ve heard from me. With us pretty much expecting the new grandbaby due anytime now, and the holidays, and work, and church, well just haven’t had much time lately.

So today I thought I would give you an excellent “cornbread dressing” recipe. If you’re from the south, as I am, we are really into our cornbread dressing verses stuffing. One reason, it’s just a “southern” thing. Another reason, stuffing is not a very sanitary thing to be eating with your holiday meal. If you take the stuffing, and stuff it in your bird, while it’s cooking all the raw juices from that bird is actually “seeping” into your stuffing. That being said, even if your turkey is done (should read at least 165 on a meat thermometer), that stuffing has still soaked up all those juices and icky things from the bird cooking. Wouldn’t it be bad to enjoy that bird, only a couple hours later, end up “losing” it, if you know what I mean! Food poisoning on a holiday would really be a downer, right?

So the alternative is a pan of good ole southern cornbread dressing. This recipe actually started with my mama, Ealon Evans.

First you want to bake off a pan of plain ole cornbread. (8″x8″ pan) Whatever your favorite recipe, or you can even buy it ready-made in a lot of markets these days. If I’m running short on time, I run down to my local Ingles and buy cornbread already made.

Once you have that baked off, you want to crumble up very fine. Make sure you have a huge bowl, you want to be able to mix it well. To this add:

3 eggs
1 medium yellow onion, chopped
2 tbsp. celery flakes (in the spice isle, I don’t care to bite into a piece of celery, so this works fine. Do not use celery salt as this just adds salt to your dish, and nobody needs that)
2 tsp. poultry seasoning
1/2 tsp. sage
1 large can cream of chicken soup
Salt and pepper are to taste (approx. 1 tsp. sea salt, and 1/4 tsp black pepper).
If you happen to have some biscuits left over from breakfast, crumble those and throw those in. Just adds to the texture, and these are optional.

Mix all ingredients well. To this, you are going to add chicken stock (if you can’t find the stock, use broth). It usually takes at least 32 oz, but depending on exactly how much cornbread you make, you may need a little more. What you’re looking for is something that is about the consistency of applesauce. If it’s too dry, then your dressing will be dry, and trust me, it will not be pretty! So you want your dressing to be very wet when it goes in the oven.

You’re going to bake it on about 375. You want to bake until it’s golden brown on top, and a knife inserted in center comes out clean (just like you would do a cake).

As you can guess, there’s not a specific recipe. My mama, rest her soul, never measured anything, and well, I have to admit, I do the same thing. So if you want to adjust an amount of something, (other than the stock), go ahead. Make it your recipe! Isn’t that what cooking during the holidays is for anyway? The holidays are family. Family getting together, sharing a meal that probably has dishes handed down from generation to generation. So keep those recipes, but also make some of them your own. Cooking can be one of the most rewarding things in life. So be brave, be adventurous, you can do this!

*My information on the stuffing, comes from my son, Jody Huckeba, who is an Executive Chef.
** Picture is from


Finishing the No Sew Quilt


Kind of looks like a hot mess right now! But bare with me. It really turned out cute, and my daughter loves it.

By now you should have your quilt top that looks somewhat like this mess in the picture.


Your quilt top should measure approximately 36″ x44″. It is handmade and tied, so measurements will vary slightly. Sandwich quilt backing first, then quilt top, then batting on top. Trim the backing to the same size of quilt top. The batting should be trimmed 3″ in from edge of quilt, so it will not be caught up in the tying of the edges of quilt.  The quilt backing and top will be turned right sides together. Pin the layers together in three or four places, mainly corners. Then you will flip enclosing the batting between the two quilt layers. I know this may sound a little confusing, but trust me, it works. Then make your cuts from all edges in 3″ (width is your discretion). Tie all edges together.

Next, you will take the strips that you saved from the beginning, (strips should be about 1/8 ” by 9″), thread through a darning (large eye) needle, and in each square poke the strip in from the front to back, then back up to top and tied.  Your quilt is finished!

It’s really not as hard as it sounds, once you get it going. It’s such a rewarding feeling when finished. The whole time I worked on this quilt, I had a smile on my face to know that my grand daughter will be sporting this quilt around town. It was made to take with her in her car seat and stroller. So go ahead, try it for someone you love.


No Excuses


Good afternoon everyone. Haven’t had time to blog since last Wednesday. What with Thanksgiving and the due date for my new grand daughter getting closer and closer, well let’s just say I’m a very busy lady! No complaints, just fact.

If you noticed, the title of today’s blog is “No Excuses”! I live in a very small basement apartment. It doesn’t even have a kitchen, but I cook all the time. Thanksgiving was awesome. I managed to make the dressing, deviled eggs, mashed potatoes, one pumpkin pie, and one sweet potato pie with meringue on top to take to my family get together.

Just goes to show you can’t give excuses anymore for not cooking.

You just have to spring for a few small appliances, and pull it all together.


Throw in a crockpot, a steamer and an electric frying pan, and you can pretty much fix any meal you choose You just have to think a little outside of the box so to speak.

Don’t ever feel limited. You can do anything you put your mind to, if you just think about it.Image

So come on! Let’s get cooking. It’s healthier and taste much better than any thing you can stop and pick up.

Easy Peasy Punch

Easy Peasy Punch

Good afternoon! Did not get to the next step on the no sew quilt last night, but do want to share a quick, easy and delicious punch. If you’re needing a “punch drink” for any of your holiday get togethers, this is the one.

Depending on how much you want to make, you need:

Equal portions of White Grape Juice and Ginger Ale.

The night before, fill a tube cake pan with some of the punch, and freeze. This will serve as your ice ring.

When you’re ready, fill punch bowl with equal portions white grape juice and ginger ale. Place ice ring in bowl. Voila…you’re ready to go.

You may also add your choice of food coloring, to color the punch for whatever holiday it may be. This is the best and easiest punch recipe that I’ve come across.

*Source: Chef Jody Huckeba (which by the way guys, is my son)

**Picture by StockFood


Hi everyone. I apologize for not posting in last couple days. Those of you who follow me, know I’m fixing to be a new grandma very, very soon. A few issues last day or two, but all is well and baby is still on track to be here before Christmas.

Now, on with the quilt?

You should have your 3″x3″ squares cut out of the corners of the 15″x15″ squares by now.

Next, you want to cut strips about 1/2″ wide along one edge. The easiest way to do this is to place two big squares wrong side to wrong side and cut two at a time.


Next, with the two squares wrong side to wrong side, start tying the strips together (one from top square and one from bottom square).



When you lay them out flat it should look like the following picture:


You want to do this until you have 4 squares across and 6 squares down.

This will actually create the top of the quilt.

Next step  will be sandwiching everything together.

Stay tuned for the sandwiching.



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