So…wow! It has been a while since I updated the blog. Things have been w whirlwind around here and there is so much to tell you about, but I will have to bore you in small doses as I get back into the swing of things.

One big thing that is happening is that you’ll start to see some changes here with the recipes. It seems that eating a vegan, gluten free diet is going to be a requirement for me from now on. Most people would be overwhelmed but you know you what? I look at it as an experience in cooking, and I love and embrace any new culinary experience so why not this?

Why vegan? Chicken and eggs, beef and pork are all issues for me as is dairy. That leaves fish and I may still incorporate that into the menu now and again but a good balanced vegan diet is very obtainable and my family has no issue with a lack of meat in their diet so I am not concerned about that either.

All in all I anticipate this to be a good thing, something that not only benefits my health and wellness, but creates a new niche in my catering and cooking repertoire.

We are gathering up our materials for the first ever, Special Horses, Inc. charity cookbook. This will be a charity cookbook like no other cookbook. All recipes will be originals and they will be extensively tested and will be professionally photographed in full color glossy glory. Here is a sample…my incredible Crab Cakes.

I have moments when I just cannot think of anything that sounds good. I mean…nothing. You know when you get in the mood for something bad for you but logic rules and you think better of it? This has been happening often to me as of late. The other day we were rushed, rushed, rushed and stressed beyond belief and all I could think of was spaghettios. Yes, you heard me right, spaghettios. I LOATHE spaghettios!!! So why was I craving them!??!?!

Making good for you spaghettios is quite simple, so I was able to save me from myself. All you need is your meat of choice, some crushed tomatoes, garlic, vegetable stock and ring pasta. I had venison and some homemade sauce so I made it with what I had and it came out delicious. Just make sure that you cook your pasta right in the sauce, adding stock as the pasta cooks. It’s a bit like making risotto…just peek on it every few minutes and add the stock as the pasta absorbs the sauce…yummy.