A HOT BATH KEEPS THEM ALIVE

Another tip for keeping flowers alive - even when you think they're gone - it works!!

BUTTER - LEMON - LOBSTER

I like to squeeze lemon in my melted butter and then dip away

FLOWERS ON THE FOURTH

Aspirin is not just for headaches, it also makes flowers open faster when put in the water.

Super Bowl Sunday

Super Bowl Sunday Seattle Seahawks v Denver Broncos February 2nd, 2014 Display veggies in vases and glasses you have around the house for a chicer adaptation of the classic veggie tray Use kraft paper (you can find at hardware store in large rolls), white painters tape and number stickers to pull off this easy look! Take ordinary cans and turn them into football servers using paint and craft paper! Burger Potato Bites Ingredients 16 large frozen French-fried waffle-cut potatoes (1/3 of a 22-oz. pkg.) 1 pound ground beef or turkey 2 teaspoons grilling seasoning blend 4 slices cheddar cheese, cut into quarters (4 oz.) 4 cherry tomatoes, sliced Mustard, ketchup, dairy sour cream, and/or dill pickle slices Directions Preheat oven to 400 degrees F. Line a baking sheet with foil. Evenly space potatoes on baking sheet. Bake potatoes for 18 to 20 minutes or until crisp and lightly browned. Remove from oven. Adjust oven racks and preheat broiler. Meanwhile, in a medium bowl combine meat and seasoning. Form into sixteen 1-ounce mini burgers (about 2 tablespoons). In a 12-inch skillet cook burgers, uncovered, over medium-high heat for 5 minutes or until temperature registers 160 degrees F on an instant-read thermometer, turning burgers once halfway through cooking. Drain fat. Top each potato with a burger, cheese quarter, and tomato slice. Broil 4 to 5 inches from heat for 1 to 2 minutes or until cheese is melted and tomato begins to brown. Serve with mustard, ketchup, sour cream, and/or pickles. Makes 16 snacks. Any Juice Margaritas 2 oz. Tequila 2 oz. Clementine juice (You can also use orange,grapefruit, lychee or anything you may have on hand.. Whatever is in season)  1 Freshly squeezed lime 1/2 oz. Cointreau or Patron Citronage Shake, shake, shake! Pour over ice.Adorn with mint, clementine slice or slice of cucumber. Mint and Rosemary are always a fun garnbish too.

DINNER WITH JOHNNY

Me and my buddy Johnny

My friend Johnny Graham is an incredible chef. Johnny cooked my friends and I an unforgettable dinner that I wanted to share with all of you. Johnny started honing his kitchen skills under Chef Geoff Felsenthal at Bella Vista and Charlie Trotter's in Chicago. I love Johnny like a brother and I especially love working with him in the kitchen. I continually pick up lots of tips and and tricks from him. Stay tuned for Johnny tips and tricks.... coming soon. Check out the recipes from Johnny's dinner under my recipes tab.