I’m avoiding doing what brings me joy.

For now.

Because, lately it doesn’t bring me joy, it brings me frustration, pressure, and just makes me plain cranky.

You see, last weekend I had a melt down and put ALL my writing away. I cleared off my desk and vision board. Anything and everything that resembles writing was put in a cabinet and locked away to give me some space.

So this is me avoiding writing.

I’ve watched copious amounts of Netflix — constantly on while I’m working at my day job;   I’ve listened to a variety of Podcasts. I’m reading about six different books at the moment. Plus, I am now an Independent Consultant for Rodan + Fields skin care — which I absolutely love also. (Message me if you’d like more info about the products.) 

All to keep my mind busy, distracted, full. And I’m ok with it.

Recently I signed up for Blue Apron. We get three meals a week that I get to choose. WE LOVE IT. Each week there are new and different recipes to try and we get all the ingredients needed. This makes cooking with Blue Apron effortless and relaxing. As I take out the ingredients for a recipe, I feel like I’m shopping from my own kitchen. It’s really sort of fun.

Then, I pour a glass of wine and I cook. The minimal chopping, boiling, and frying is strangely satisfying.

Yes, I’ve avoided writing, but there are many other ways I can be creative and, for now, I’m ok with it.

On the menu tonight: Paprika Shrimp & Cheddar Grits.

Check out Blue Apron for yourself. I think you’ll like it.

If you’ve tried their service I’d love to hear what you like about it.


p.s.  I don’t receive compensation of any kind from Blue Apron for suggesting their service. Just wanted to pass on the info.



Day 28: WISDOM


“The fool doth think he is wise, but the wise man knows himself to be a fool.” – William Shakespeare

Winter packet coming in Dec. We will explore the senses. Stay tuned for more info.

Juliet & Colette



Gazpacho: A Healthy Summertime Favorite

The bounty of my garden this summer is over flowing with lusciousness. Mostly an enormous amount of deep red roma tomatoes in need of a yummy recipe. With the temperatures consistently close to 100 degrees for the last month I searched my cookbooks for a cool, refreshing gazpacho recipe and I found one I’d like to share with you. For the most part, I’ve incorporated a variety of recipes to create my own. Besides, it’s not difficult to make. Family and friends seem to like it. I hope you do as well.


hot-house cucumbers ~ 1-2

bell peppers (I use red and yellow) ~ 1-2

plum tomatoes ~ about 2lbs.

red onion ~ ½ to 1


garlic ~ 2-3 cloves (I’ve used jarred garlic and it’s fine.)

tomato juice ~ many brands to choose from ~ 2-3 Cups

olive oil ~ ¼ C. – 1 Cup ~ in other words, to taste.

kosher salt ~ to taste

pepper ~ to taste

cayenne pepper ~ to taste

Optional: sherry wine vinegar OR your favorite vinegar (to taste)



Roughly chop each vegetable.

One by one, put into a food processor.

Blend until coarsely chopped. DO NOT OVER PROCESS. Personally, I like it a little chunkier in texture.

After each vegetable is processed, combine into a large bowl. Add everything else from the Garlic to the Optional ingredients.

Mix well.

Let chill. The longer it chills, the better it tastes.

That’s it.

**For a some extra yummy goodness, top with one or all of the following: avocado, cilantro or parsley, a splash of tequila, lime juice, extra olive oil, and sour cream.

Serve with some delicious bread and you have a wonderful summertime meal.

If you’re anything like me you’ll tweak the amounts of each ingredient to your liking. Keep track of what you do, that way you can make it again and again.


juliet 🙂



Food is a wonderful catalyst for writing.

Let your senses dine with you.

Write it out. Share here!