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Botanical name: Beta vulgaris Grown in the Mediterranean region as far back as 2,000 B.C., beet cultivation spread to Babylonia in the eighth century, then to China around 850 A.D. Beets, along with their greens, belong to the Goosefoot family, known as Chenopodiaceae. Within the botanical family, beet greens are factored alongside spinach, Swiss chard, quinoa, lamb's quarter, and a number of other wild plants, which means that beet greens can be placed in the “dark, leafy” category. Because they are a cool season crop, beets grow quickly and can survive almost freezing temperatures, making them a favorite of northern gardeners. Beets and their greens also enjoy a longer than normal growing season. It’s best to use beet greens within two or three days after refrigeration. Enjoy beet greens by themselves as a salad or with other leafy vegetables, or sauté them in a bit of olive oil or balsamic vinegar and salt for a delicious side dish. Here’s a great tip: if you find you

What Stable Paths Does Quite simply, we give parents and children the tools they need to positively re-connect with one another in a tranquil and private yet beautiful setting. By engaging in experiential activities such as horse exercises, swimming with Dolphins, recreational sports and games, and cooking meals together, families create new memories and re-establish existing bonds and attachments. Our goal is to assist families in working diligently to overcome the objections, obstacles, and fear to restoring their previous, loving relationships. In doing so, families develop deeper compassion and the communication skills necessary to facilitate the discovery of a common ground to therapeutically reunify and discover joy again after they have experienced devastating separation. Who We Serve Families alienated or distanced from each other by the challenges posed by extreme situations. Some of the possible scenarios include but are not limited to: High-Conflict Divo

  This is a Great dish to do for a crowd of 2 or 20.  Many people over cooked baked eggs and they come out tough.  There are two ways to remedy this. Both methods are shown below. Try both choose the one that works for you.  We have not done either of these in a convection oven.  If you use the fan your times/temperatures will be different.    These are a wonderful first course or even for a main course at lunch drizzled with a bit of balsamic reduction. Serves 4 Preheat oven to 425F/218C/Gas 7 4 large Beefsteak (Beef) Tomatoes Salt and pepper 8 large leaves of basil (4 minced and 4 of the best saved for garnish) Olive oil to drizzle 4 slices of fresh mozzarella or shredded swiss (optional) Slice 1/3 of the bottom off of each tomato, scoop out the ribs and seeds, place upside down on paper towels to drain.  Place into a baking dish. Season the insides of the tomatoes with salt and pepper. Divide the minced basil evenly between the tomatoes.  Break one egg int

Interesting Forbes article,  https://www.forbes.com/sites/neilhowe/2014/07/02/millennials-struggle-to-pass-life-skills-101/#7654f93b79e7 , relating to how some are now lacking life skills many take for granted. "Cooking is another practical skill that has dropped by the wayside.  According to a recent marketing report , Millennials are far more likely than older generations to order food from restaurants for delivery or carry out. They’re also driving the rise of “grocerants”: grocery stores that provide ready-made meals. Fully 78% of Millennials have purchased these prepared foods in the past 30 days, compared to 68% of Xers, 60% of Boomers, and 57% of Silent." We have created a series of new cooking classes targeting the truly basics in the kitchen. From boiling water, to cooking an egg, to the more advanced. 

Hamburgers, hotdogs, and sausages are the most common. They are served with the ubiquitous “macaroni or potato salad”, and sometimes baked beans. There are so many options for the grill from chicken on the bone to steaks. Living next to the water we in South Florida do a lot of seafood also.  How do vary your menu? When choosing a fish for the grill you want to pick a firm fleshed fish like tuna, mahi mahi, whole snapper (fillets tend to fall apart) or swordfish. Vegetables are transformed to a new level on the grill. Even your dessert can be grilled. The fruit’s natural sugars caramelise to enhance the flavours. Below you will find an entire meal from entree to dessert.  We have chosen tuna (blackfin) as it is one that prefers our warm coastal waters, but can be replaced with cobia or mahi or one of the other above mentioned fish. The crowning glory are the glazed bananas. Substitute turkey or vegan versions of the bacon if that is your liking. Citrus Marinat

The following article and recipe was written and created by our own Chef Joseph based on a traditional French Pâté. When it comes to warm weather eating, many of us turn to room temperature dishes, chilled dishes or salads.  In most cultures where warm weather dominates you will find just the opposite in both temperature and spiciness or a combination of both.  Personally I believe the perfect warm weather meal is the latter.  A nice cool starter followed by a something hot and spicy finished with something cool.  Why the spicy or hot?  Easy...it makes you sweat. Sweat cools you off.  It is a no brainer.  Sometimes, though, a lighter meal seems right and a pâté is not only elegant, but perfect to be served by itself or with a salad or simple pickled vegetables, cheese and some fruit.  Wrap it all up in a pastry crust ( Pâté en Croûte ) and you elevate it to a whole other level. What is pâté? Many think it is a pureed glob of liver.  Actually it is nothing more than a fancy