Cooking is at once child's play and adult joy. And cooking done with care is an act of love.: Be sure to celebrate the many small things...bright days, good friends and anything with sprinkles

The past two months have been quite distracting, although I enjoy cooking and sharing new recipes with you all. Life has kept me busy, I have officially started my own flower business, called Miss Adelia's Flowers. I currently focus on events, special orders and farmers market on Saturdays in San Diego, at the Seaside Farmers Market. Along with Miss Adelia's flowers during the week my boyfriend and I have started a silk screen/graphic printing company called Kiwi Print & Design. I have been working basically 24/7 with business proposals, marketing, social media and business plans for both businesses.

Along with those two businesses I have begun working on getting a blanket and jacket drive together so in Mid-December a few friends and I could go pass jackets/blankets and meals to the homeless in downtown San Diego as well as run the house and watch Porschia our puppy throughout the day. You could say I do it all, I am still unsure how I manage to go to yoga and have some sort of social life, but I do, its minimal but it's there.

Getting the Mr. to join in on some acroyoga :)

Say Hello to Porschia!

I have pulled an assortment of recipes to add to your dinner night and a few tips, and decor to bring into your household. I also have added pictures at the end of this post of recipes that I did for Halloween. Halloween may be over but they were such cute recipes, I must share the pictures.

Enjoy and suggestion, never read food blogs on any empty tummy :) You will always end up hungrier!

Sandwich Idea for Lunch or Dinner Time

Pesto, Tomato Turkey Sandwich

Ingredients:

Sandwich Baguettes

Turkey or lunch meat (Get freshly sliced lunch meats from your grocery deli, preferably Sprouts ;)

Roma Tomato (1)

Mozzarella Cheese or your preference of cheese

Pesto sauce

Lettuce Stripes

Grill Foreman Toaster or Oven heated to 125 Degrees

Cut baguette in half or slice down middle and stop before you cut through the end of the bread. Layer with your toppings of choice. I started with Pesto sauce, and went up with lettuce, tomato, cheese and turkey meat. Add pepper on top of turkey. Once Grill Foreman is heated, toast sides of sandwich and serve with salad or chips of choice.

Simple yet filling meal!

Feeling like adding a little Fall smell to your home?

Grab apples, oranges, cranberries and cinnamon. Grab a medium sized pot add 2-4 cups of water and bring to a boil. Slice apples and cut oranges, use the orange slices, grab a handful of cranberries and about 2-4 tablespoons of cinnamon. Add to pot and let simmer and cook. If water runs out add another cup. House will become smelling wonderful.

How is that cold weather treating you? Why not cook a wonderful roast for your family to enjoy?

Dinnertime Pot roast

Ingredients:

2-3 pound beef roast (chuck roast for example)

3-4 red potatoes (cut into fourths)

1-2 carrots (Tip: I always use a shredder on the outside of my carrots to give it a cleaner appeal)

1/2 yellow onion (chopped and diced)

Olive Oil

Garlic (1 -2 cloves,chopped and diced)

Pepper

Salt (To taste)

Preheat oven to 225 degrees.

Wash all vegetables, chop and put aside. Allow beef to thaw and dress with olive oil, salt, pepper and garlic. Once oven has reached requested temperature, put beef in middle of roasting pan. Add vegetables surrounding to beef. Add more olive oil, garlic, salt and pepper.

Place in over and allow to cook for 3 1/2-4 hours. It's your preference to cover, however I recommend not covering as mine was very juicy and well-cooked.

Serve with crusty ciabatta bread and a BIG glass of Merlot! Enjoy!

What about the most important meal of the day? DESSERT?!

Pumpkin is always a hit in all type of recipes in the fall so of course it would be a great addition to any dessert.

Pumpkin, Walnut, Chocolate chip whole wheat bread

Ingredients:

1 cup vegetable oil

2 2/3 cups brown sugar

2 eggs

1 (15 oz.) can pumpkin (not pumpkin pie filling)

2/3 cup milk

3 1/3 cup whole wheat all purpose flour

1/2 teaspoon baking powder

2 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon vanilla

1 cup chopped walnuts- or pecans

1 1/2 cups chocolate chip

1 small dash of cloves

In a large bowl, cream together the oil and brown sugar. Beat in the eggs, pumpkin, and milk. Add the flour, baking powder, baking soda, salt, nutmeg, cloves and vanilla, stirring to blend, then mix in the chips and nuts.

Spoon the batter into two greased 9×5 inch loaf pans. Bake the bread in preheated 350 degree oven for 1 hour, or until toothpick tester comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it is completely cool, serve with a chamomile tea misto or glass of milk!