pretty in pink, shrimp charcuterie tray

Cheese. Enough said. For the most part, I’m a massive fan. You put cheese and creamy marinated artichoke hearts on a shiny silver tray with other goodies and a gorgeous full bodied wine, and I’m not going anywhere. Let’s be honest, if you’re avoiding this heat, use a charcuterie tray like this What a gift…

toasted coconut mahi mahi with a lime avocado mousse

I don’t usually follow fads. When the new “coconut oil everything” trend started I ran in the opposite direction; I wanted nothing to do with it. I like the taste of coconut but usually, when these things happen, it’s a saturation of epic proportions which for me, is a complete turn-off. Same with pumpkin spice…