Spreading the love one person at a time

Guama Mama Guacamole September 16, 2013

guama mama

Happy Guacamole Day.

I wanted to share this recipe for one of the best guacamoles we have made yet. It is easy to prepare and it stays well in the refrigerator with minimal color change. No color change if Susan makes it.  This is a smooth and extremely tasty guacamole.


  • 2 large or 3 small ripe avocados.
  • 1 large red tomatoes, chopped
  • 1 green onion, chopped fine
  • 1 Serrano pepper, chopped fine
  • 1 cup of cilantro ( or until you get tired) chopped
  • juice of 1 lime
  • 1 tsp salt


Throw everything in a bowl. Mush it together with a fork until you like what it looks like. Grab something to eat this guacamole, summer squash slices, celery, or my favorite, a spoon. Enjoy.

Gather all the good stuff

Gather all the good stuff


Roasted Eggplant and Tomatoes With Parmesan Cheese September 2, 2013

Filed under: Sidedish — mwelker42 @ 3:45 pm
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all done

If you get lucky and have a few Japanese eggplants in your home garden this recipe is a fantastic way to use them. It is simple to put together and the flavors play well with each other.
The original recipe can be found here .  If you haven’t yet tried to grow Japanese Eggplant, they are easy to grow and are about the only thing that grows in our garden in August, or they are worth adding your grocery list.


  • 6 plum tomatoes, cut into 1/4 inch slices
  • 6 Japanese eggplants , cut into 1/4 inch slices
  • 2 garlic cloves , minced
  • 4 TBSP olive oil
  • 12 basil leaves , Chopped
  • Fresh grated Parmesan cheese
  • 2 green onions chopped
  • 1 tsp salt  ( or to taste)
  • 1/4 tsp black pepper  ( or to taste)


Spray a 9×13 baking dish with olive oil.  Preheat the oven to 425° F.

Place the eggplant and tomatoes in a large Ziplock type storage bag with salt and pepper, garlic, basil, olive oil. Toss all the ingredient together.

Spread the contents out the prepared 9×13 pan. It is best if you do put them in a single layer, but we never do.  They all fit comfy in a 9×13. Sprinkle with Parmesan cheese.

Bake in oven 35-45 minutes, or until the vegetables are nicely browned.  Let it cool off and enjoy.


Breakfast bars September 16, 2012

Filed under: Bread,Breakfast — mwelker42 @ 8:35 pm
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I have been on a quest to make a breakfast bar that is filling, has everything I need for breakfast and tastes great. I modified Louis Lang’s almond flour bread recipe and came up with a tasty little breakfast bar. When I finished mixing it and tasted the dough (benefit of being the cook). The dough actually tasted like a good cookie dough.  I know that does not sound like much but if you have made almond flour breads before they are good, but the dough does not taste like cookie dough.  You have got to try this just to taste the dough.



  • 2 1/2 cups almond flour
  • 1/4 cup of butter melted
  • 1 cup of farmers cheese
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs

These are the extra ingredients, you can play with the mixture to find something you like.

  • 3/4 cup raisins
  • 1/2 cup dried cranberries  (This one really is optional, I like them Susan does not.)
  • 1/2 cup walnuts chopped,  or pecans, whatever is handy
  • 1/2 cup macadamia nuts, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup dates,  chopped
  • 1/2 cup honey
  • 3/4 cup dried coconut flakes (large flakes are great for texture)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla


Preheat oven to 350°F.  Place the coconut flakes in a small bowl and add a little water, about 1/2 cup to soften them, or they may dry out your batter. Place 3 eggs in a mixing bowl, add farmers cheese and melted butter, and honey. Mix until it is a consistent mixture like smooth butter. Add Almond flour, baking soda, salt, cinnamon, nutmeg, and vanilla. Mix the dough, it will be a little lumpy. Do not worry its about to get a lot lumpier. Remove the coconut from the water. Fold in the nuts, seeds, coconut, raisins, and cranberries to make a large lumpy well mixed ball of goodness. Spread the dough in a PREBUTTERED, 9 1/2 x 9 1/2 silicon baking pan. Nothing sticks to silicon especially with a little butter. Now bake it for 30 minutes. If a toothpick stuck in the center comes out clean than it is fully cooked. This recipe will freeze well if you cannot eat it all within a week.