Monthly Archives: February 2019


Ooey Gooey, Crunchy Goodness, Mmm, Mmm Good! Where Have They Gone? Foods We Remember Eating is one of my favorite pastimes.  I’m a pretty picky eater, I just eat too much too quickly, and need to listen to some of our wellness specialists . . . but that’s another matter. Do you remember some of your favorite foods that have disappeared from the store shelves, or re-appeared in a form that doesn’t taste the same? Here are some we loved when growing up in the 60s and 70s. Blast from the Past I recall eating a TV dinner or two while watching favorite TV shows, followed by some Moon Pies and Mallomars!!!  Perhaps some SpaghettiOs, or Mug-O-Lunch, washed down with a Tang or an RC Cola? Does anyone recall the Reggie! Bar (named for Reggie Jackson), Pizza Spins, the Starbar . . . Feel Good Foods How about those great recipes mom used to make using Lipton Onion Soup mix. Perfect with chips while watching the ball game on TV or mixed into that Sunday dinner meatloaf. Still just as good

Music of the Boomer Era: FAVORITE TUNES OF THE 70’S, 80’S & 90’S

Favorite tunes of the 70s, 80s, and 90s bring back fond memories. Love Those Old Songs I’ve always enjoyed listening to music, going to local music venues, and even attending an occasional festival here and there. I remember hanging out in my dorm listening to The Low Spark of High-Heeled Boys by Traffic, Tea for the Tillerman by Cat Stevens, After the Goldrush by Neil Young, Aqualung by Jethro Tull. . . the list can go on forever. Some Favorite Hits But there are certain bands that I just couldn’t live without with their unforgettable tunes that carried us through the 70s, 80s, and 90s, during high school, college, and work days. Here are some of them: I couldn’t get enough of Led Zeppelin’s Stairway to Heaven and Black Dog. I enjoyed the hard-edged sound they delivered which as it turns out was a forerunner of heavy metal. Bruce Springsteen’s breakthrough album Born to Run was released back in 1975. When his distinctive voice hit the airways singing Born to Run along with saxophonist Clarence Clemons, I was hooked on

Love Letters: Meredith Baxter & Michael Gross

Do you remember when we were young . . . er?  Of course, you do! We were on our own, we didn’t have many responsibilities, we could do whatever we wanted whenever we wanted.  We didn’t have to answer to anyone but ourselves.  We had the freedom to hang out with our friends, take long vacations, whatever we wanted.  And, there were those TV shows, those classic tv shows, from I Dream of Jeannie, the Mary Tyler Moore show, Happy Days and Laverne & Shirley, to name a few. And there was that mainstay, Family Ties, that began in September, 1982, almost 37 years ago, and lasted until May, 1989.  I remember that well.  I wonder what happened to the actors and actresses . . . I remember the former hippies, Steven and Elyse Keaton, played by Michael Gross and Meredith Baxter, and their children, including the iconic Michael J. Fox. We laughed with them, we cried with them, I wonder what happened to them . . . Well, both Michael Gross and Meredith Baxter have remained in the public


This real-life Indiana Jones not only reveals ancient artifacts but helps young people discover their cultural heritage. Next time you’re asked to name a charismatic archaeologist with the last name of Jones, Dr. Indiana Jones shouldn’t be the only one who comes to mind. Just like the fictional character, the pursuit to preserve history has pit Dr. Alexandra Jones in her fair share of adventures. The only difference — her stories are real. Jones has searched for ancient artifacts at a site that explorers once believed was a city made of gold. She’s researched the cliffside mega-homes of civilizations rumored to be run by lavish female elites. She’s dug deep to find insight into the lives of slaves at a private 17th century mansion with Civil War ties. Dr. Jones’ adventures are larger than life, and her passion for archaeology has helped her reach enormous success. Today, she is an adjunct professor of anthropology at the University of Baltimore and founder of Archaeology in the Community (AITC), a non-profit organization dedicated to introducing students to the wonders of archaeology through

Caesar Salad

SERVES 4 INTRODUCTION: One of the best salads, even for non salad lovers. The lettuce is crisp, the dressing rich and flavorful, and the croutons crunchy. INGREDIENTS: 3 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 2 garlic cloves, smashed 1 anchovy (optional) 6 tablespoons olive oil 4 teaspoons canna-olive oil ¼ cup Parmesan salt pepper 2 romaine hearts, chopped 1 cup cooked chicken, in chunks or shredded 2 cups croutons Shredded Parmesan cheese DIRECTIONS: In the bowl of a food processor, puree the mustard, lemon juice, Worcestershire, garlic, and anchovy if using. With the machine running drizzle the oils into the bowl of the processor. Transfer to a jar and stir in the cheese along with salt and pepper to taste. Toss the dressing with romaine and top with chicken and croutons. CHEF’S NOTES: If you like the taste of anchovy, add a couple to the food processor when you start. It is a strange thing, people don’t seem to have neutral feelings about it. Eating one as is may be a bit much, but

Bacon & Egg Muffins

SERVES 4 INTRODUCTION: This is an easy breakfast that everyone adores. It looks like it was tons of trouble to make but it’s a cinch.  Yummy with shredded Swiss cheese and you can substitute sautéed spinach for the bacon. Sad, but you can. INGREDIENTS: 4 6-inch flour tortillas 4 teaspoons canna-butter, melted 4 bacon strips, cooked and chopped 4 large eggs, room temperature 1 cup shredded cheddar Salt and pepper DIRECTIONS: Heat the oven to 340° F. Press the flour tortillas into four depressions in a muffin tin.Brush with the canna-butter. Take ¾ of the cheese and divide between the tortillas. Top with chopped bacon. Carefully break eggs and place in each tortilla. Top with the remaining cheese. Sprinkle with the salt and pepper. Bake the eggs until set, about 10 minutes. CHEF’S NOTES: If the tortillas seem brittle heat them in the microwave for 10 seconds to soften them.  If you don’t have time to let the eggs come to room temperature, place them in a bowl of tepid water for 20 minutes.   Recipe provided by the amazing

Rustic Apple Tart

SERVES 9 INTRODUCTION: In the fall, when apples are at their peak, all this tart needs is some canna-butter, apples, sugar and maybe some cinnamon.  And ice cream is a nice touch.   INGREDIENTS: 1 9-inch store bought piecrust, or your favorite recipe 3 tablespoons canna-butter, melted 2 apples, cored peeled and sliced 2 tablespoons maple syrup 1 tablespoon lemon juice DIRECTIONS: Heat oven to 340° F. Place the piecrust on your work surface. Brush the surface with the canna-butter. In a medium bowl toss the apples with the maple syrup and lemon juice. Place the apples on the crust. Bake until the apples are tender and the crust is golden brown. CHEF’S NOTES This tart can also be made with frozen puff pastry.  A mixture of apples and pears is another way to go. And add some walnuts if you are so inclined.   Recipe provided by the amazing Laurie Wolf.   Please take notice that canna-butter and canna-oil are infused with cannabis and may be illegal in the state or country of your residence. If so, please substitute

Pot Pie Recipe

SERVES 4 INTRODUCTION: Covered with store bought piecrust or puff pastry, this is an easy way to enjoy an infused comfort food classic. Just breaking through the top crust is enough to give me goosebumps. If you have only had a frozen version of this dish, you are in for a treat. INGREDIENTS: 3 tablespoons butter 4 teaspoons canna-butter 1 stalk celery, sliced 1 carrot, peeled and sliced 1 teaspoon thyme 1/3 cup flour 2 cups chicken stock 1/3 cup light cream or half and half 1 cup peas 3 cups chicken, cooked and cut in pieces Salt Pepper Puff pastry or pie crust 1 egg, beaten (optional) DIRECTIONS: In a large sauté pan over low heat, melt the butters. Sauté the celery, carrot, and thyme for 10 minutes. Add the flour to the mixture and cook for two minutes, stirring occasionally. Add the stock, cream, and peas and mix well until vegetables are coated and the mixture starts to thicken. Stir in the chicken. Season with salt and pepper to taste. Heat oven to 340° F. Cut the puff pastry


A child’s dream leads to a lifetime of bringing the past to light from deep beneath the sea. It was just another afternoon for Dr. Lee Spence of Sullivan’s Island. The tide was high and the sea gulls gathered putting up a noisy squawk. As the adventurer and his men headed out to sea, the landscape of Charleston, South Carolina disappeared behind them, sinking into the horizon of the blue Atlantic waters. The waves began to surge so pinpointing the location was crucial. One of the South Carolinians on board, a shrimper who was gracious enough to take Spence out that day, looked anxiously back at him. But Spence’s confident demeanor had a way of putting his colleagues at ease. The briny sea spray whisked the men’s faces as the boat glided off one wave and onto the next.  He started adjusting his scuba gear and ran his fingers through his blonde hair as he put on the dive mask and zipped up his thermosphere suit. And so, the adventure begins. “Off Charleston there are hundreds of ‘hangs’ — hangs