Let me re-introduce myself!

THE WHAT

  • The Blog
  • The Food
  • The Opinions
  • The Photographs
  • The Comments
  • The Restaurants
  • The Cocktails
  • The Moments
  • The Recipes

THE WHO

NJP.Married.Divorced.Mother.Photographer.Aries
Extrovert.Determined.PassportStamped.Stern.
CreaterOfTheTallAlbum.GrannySipper.Qualified.
Classified.46.FoodAficionado.KitKatSnacker

THE WHY

I live, eat, think and breathe food.  But not just any food, the type of cuisine that makes me wanna photograph it and share it with the world.  About 15 years ago, I began photographing  all things food.  You name it; crab cakes, desserts, cocktails, vegetables.

Anything that could be captured and developed into a beautiful piece of artwork.  I have accumulated hundreds of memorable food moments over the years.  Now it’s time to contribute my  food moments. Don’t talk about it; Blog about it!

THE WHERE

Because I dine at various restaurants, I also appreciate the finer cuisine’s as well as the simple meals prepared in a tiny unsophisticated kitchen in the hood.  My food journey takes me to grocery stores, the Farmer’s Market, new restaurants, familiar places as well as my warm and inviting kitchen.  Sometimes it’s about the ambiance. Sometimes it’s about the food. Sometimes WHERE you are doesn’t really matter.

I’m😉so excited to launch a new Instagram profile highlighting the eats and treats of Minneapolis and surrounding areas. This is going to be magic❤❤❤❤.

Please follow me at Minneapolis Entreépreneur and explore the Twin Cities with me🍽🍸.

Vegetable Soup

Simple recipe. Use what you have.

  • Kale
  • Shaved brussels sprouts
  • Left over black eyed peas
  • Roma tomatoes [cut into pieces]
  • Vegetable stock
  • Seasoning

Add vegetable stock to pot then add vegetables. Season with salt, pepper, garlic and Trader Joe’s 21 Seasoning Salute. Bring to a boil and cook to desired tenderness. Add cooked black eyed peas at the end. 

*substitute anything you like. 

Day 17 Vegan Breakfast 

Breakfast is the most difficult meal for me to consume. I normally don’t eat until after noon or sometimes much later. 

I know! I know! Shhhhhhhhh

So last night I made overnight muesli by soaking it in almond milk in the refrigerator … yes overnight. 

This morning I added a half of banana, a little honey, and almond butter. 

Mixed it all together and that was my breakfast. 

Baby steps