Cream of Portobello Mushroom w/Bacon, Green Peas & Red Onion 🤤

Cream of Portobello Mushroom w/Peas & Red Onion and a slice of our own Vegan Bread.

Serving for 2

You will need:

  • Large pan to fry bacon
  • Fork to fry bacon
  • Kitchen shears to cut bacon or knife to chop
  • Large sauce pan to cook soup in
  • Ladle to serve soup
  • 2 big bowls and spoons 😋
  • Our fresh vegan bread to serve with
  • 3 slices of thick cut bacon chopped
  • 8 oz of Portobello mushroom chopped/sliced
  • 10 oz frozen peas
  • 1/3  red onion chopped
  • 2 T of Better Than Bouillon Roasted Chicken Base-Organic Reduced Sodium-Made With Seasoned Roasted Chicken 
  • 2 cups Heavy Whipping Cream
  • Fresh black peppercorn to taste-we used 25 grinds while cooking and a little bit when served.
  • Sea Salt to taste-we did not use any.


  1. Cook thick cut bacon well done in frying pan.
  2. Cut or chop bacon into small pieces and set aside.
  3. Slice and/or chop Portobello mushrooms and red onion.  Set aside.
  4. Place bacon in large sauce pan. 
  5. Next red onion. 
  6. Then mushrooms. 
  7. Peas. 
  8. Heavy whipping Cream. 
  9. Better Than Bouillon. 
  10. 25 grinds of fresh cracked pepper. 
  11. Turn heat between med and medium low for 30 minutes.
  12. Check and stir ingredients.
  13. Cook for another 30 minutes between med low and low.  Stir occasionally. 
  14. Ready to serve!  Ladle your soup into big bowls and top with fresh cracked pepper.  Salt optional.
  15. Serve with a slice of our vegan bread.  We cut up are bread in the soup with our spoons!  👍🏻
  16. Enjoy!  Perfect for the cold weather coming up! 🤗

Note:  Fast and easy to make!

Fact:  Mushrooms are high in vitamin D! 🍄

“Special” peanut butter cookies with pumpkin spice & green chips 🐲

Note:  In the State of California, you must be 18 & over for medical marijuana and 21 & over for recreational marijuana.  Check your legality of cannabis

Peanut butter cookies with pumpkin spice & green chips….special cookies! 😉
Bloom Farms Skunk Berry Ultra-Premium Hybrid Butter-Kerrygold Pure Irish Butter

You will need:

Special Butter:

  • 3.5 grams of ground Bloom Farms Skunk Berry Ultra-Premium Hybrid ( you can use your own choice)
  • 10 T of Kerrygold Pure Irish Butter
  • Small pan
  • Big dining fork to stir
  1. Lightly melt butter in pan on medium heat.
  2. Add ground Bloom Farms and stir.
  3. Bring down heat.  Butter cannot sizzle or bubble.  You just want to get the oils out of your cannabis.
  4. Do this for about an hour.  Be sure to watch it!
  5. After about an hour, your butter should be a dark green, not a brown.  Brown is too much!
  6. You can use your butter right away or store in container in the fridge.  Eric used an empty jar.
Eric used a Betty Crocker Peanut Butter cookie mix.
The directions asked for 3 T of oil. Eric used 5 T of butter.
Eric added pumpkin spice and green chips.

Fact:  Eric uses cannabis in place of pain killers due to injuries from the Marine Corps.

Vegan Dill Bread 🥖


Fresh Dill

You will need:

  • Kitchen Aid Mixer and dough hook
  • Silicone spatula to push flour off sides of Kitchen Aid Mixing bowl
  • Small bowl to start yeast
  • 2nd large mixing bowl to place finished dough in
  • Wet paper towel or kitchen towel to cover finished dough
  • Baking sheet
  • Parchment paper to place on baking sheet
  • Silicone basting brush for the finished dough
  • 1 1/4 t Red Star active dry yeast
  • 1 cup warm water
  • 1/2 t honey
  • 2 1/2 cups of King Arthur Bread Flour
  • 1/2 t sea salt ( I used Costco brand)
  • 1/2 t Crisco Vegetable Shorting
  • 1T of Grape Seed Oil to coat 2nd mixing bowl ( I used Costco brand)
  • Extra Grape Seed Oil to coat bread before baking
  • Fresh Dill or whatever seasoning you like
Mix honey into warm water in small bowl. Then add yeast and wait for foaminess and bubbles.


Add sea salt and break veg shortening in to small pieces into yeast mix.
Pour yeast mix into Kitchen Aid mixing bowl with dough hook.
Pour 2 cups of bread flour into mixer.
Mix on low till flour is mixed in thoroughly.


Add remaining 1/2 cup flour.
Do not go over speed 2 when using dough hook. Mix again.
Knead dough on counter and make a ball. Dough should be smooth and not sticky. Add more flour if sticky. A little bit at a time.
Oil 2nd large mixing bowl.
Place dough ball in bowl and roll around in bowl until ball is completely covered with oil.
Cover bowl with a wet paper towel and place in a warm area of your home or inside your oven for an hour. The dough should be double the size.
Once dough has risen, roll dough to shape. Then lightly smush dill into the top of the dough. Brush top with oil.
Place on parchment paper covered baking sheet.  Bake at 375 degrees for 30-35 minutes.  Turn after 15 minutes.  You will know when finished by knocking the bottom of the bread.  It should sound hollow.
Your bread is finished! 👍🏻
Enjoy with your favorite dishes or by itself! 🍷




Matzo Ball Soup-Rosh Hashanah 🇮🇱

Matzo balls with dill, fresh cracked pepper and nutmeg. Soup with carrots and dill garnish.
1 Lipton Kosher Matzo Ball & Soup Mix, 1 T chopped fresh dill plus more to garnish later, 2 cage free brown AA large eggs, nutmeg, peppercorn, 1 chopped carrot, and 1 T canola oil.
Mix 2 eggs and canola oil. Then add matzo mix in and use a fork to blend evenly. Then add 1 T chopped dill, couple of grinds of peppercorn and 1/8 t of nutmeg and blend. Place in refrigerator.
Add 10 cups of water and 1 chopped carrot to med size pot. Bring to a boil.
Add soup mix and bring to a boil.
Take out matzo mix from the fridge and make ping pong ball sized balls and drop in boing water. Bring heat to a simmer for 15 minutes
Simmer for 15 minutes covered.
Ladle soup into your bowls with matzo balls and garnish with dill.

Note:  I did not have all the ingredients I wanted to use.  I would have liked to make Joan Nathan’s Matzo Balls recipe from the New York Times.  Plus I had already bought the Lipton Mix which turned out to be just fine!  👍🏻

Fact:  My first time making Matzo Ball Soup.  Both Eric and I loved it! 😋  What was Sebastian Maniscalco taking about when he said the Jewish people have no cuisine?  😆  He’s my favorite comedian!  I lived in Arlington Heights, IL at one time where he is from.

Late Nite Cheeziness 👍🏻

Chicken Biskit and Kaukauna Port Wine Cheeze
Battered cheeze sticks and a few chicken tenders…..recognize the sauce in the background?
Modelo Mix

Fact:  These are a few of  Eric ‘s favorite munchies and cervezas! 🍺

HARIBO Smurfs ♥️

Note:  I was super excited to see HARIBO Smurfs!  I’ve never been so excited about GUMMIES before!  Fantastical!  🤪

Fact:  GUMMI CANDY and soda is  Eric ‘s favorite candy combo!  

Belmont Shore Subway-2nd Street, LBC ☀️

Turkey Apple Club on Sunflower Crisp

View from where we sat (to left)
Down the street.
Our neighborhood Subway on Redondo take out order and movie last week.  I had the Harvest Turkey and Ham on Sunflower crisp. Eric had the usual Spicy Italian on Italian Bread. I baked my own cookie dough I had left over.

Note:  We could and are going to eat sandwiches everyday!  We are thinking about baking our own bread from scratch……

Fact:  Heading to the Costco Business Center tomorrow! 👍🏻

Stuffed Pizza 🍷

Ricotta, mozzarella, Italian sausage, green pepper, green onion, red onion, mushrooms, and garlic.

We used the second crust from Take a Bite Out of This! 🤪 Pizza Pizza! to make this stuffed pizza.  We coated the pan and crust, layered half the pizza crust and folded it over and under.  Enjoyed it with Parmesan Cheese and red pepper flakes!

Note:  Super delish! 😋

Fact:  My first time accomplishing a stuffed pizza.  Tried it one other time. 👍🏻

Take a Bite Out of This! 🤪 Pizza Pizza!

You will need:


Makes 2 thin crust pizzas.

  • Kitchen Aid Mixer and dough hook-never turn speed past 2
  • Small silicone spatula to push flour down the sides of mixer bowl
  • Parchment paper to knead dough on
  • 1 cup warm water
  • Dry yeast  packet 1/4 oz
  • 1 t honey
  • whisk
  • 1/2 t sea salt
  • 1/4 cup extra virgin olive oil
  • 1 T olive oil
  • 1 T butter melted
  • 2 T Kerrygold Pure Irish Butter melted
  • About 3 cups of flour–dough should be a little sticky
  • extra flour to dust on parchment  paper when kneading dough
  • Big bowl to chill dough in
  • Wet paper towel to cover dough
  1. Place parchment paper down on your counter tucked under your kitchen aid stand.
  2. Pour water and dry yeast in mixer bowl and whisk well.  You should see bubbles.
  3. Add honey, salt, 1/4 cup olive oil, butter and 1 cup of flour.  Mix on low setting for 10 minutes.
  4. Add remaining flour 1/4 cup at a time until dough is only a little sticky.
  5. Sprinkle extra flour on your parchment paper to knead the dough on.
  6. Cut your dough in 2 and knead each ball of dough,  Be sure the dough is a little sticky. 
  7. Coat your big bowl with your 1 T of olive oil and place dough balls in bowl.  Cover bowl with wet paper towel and place in refrigerator until ready to use. Once sauce is made and toppings are chopped and cooked.
  8. Mix 1 T olive oil and 1 T melted butter.  Coat pizza pan.  Save the rest to coat crust while and after baking pizza.


Quick Sauce

  • small pot
  • 12 oz of marinara sauce-chose your favorite
  • 6 oz can of Italian Tomato Paste
  • Fresh Italian parsley-we freeze ours
  1. Heat marinara and tomato paste and Italian parsley on med low heat til heated.
  2. Set aside.


You will need:  What ever toppings you like!   👍🏻

We used:

  • Mild Italian Sausage browned
  • 2 cloves of garlic chopped
  • Chopped green pepper
  • Chopped red onion
  • Chopped mushrooms
  • Chopped green onion
  • Shredded mozzarella low-fat
Italian Sausage
Add your toppings to your pizza.
Top with mozzarella and coat crust with butter/olive oil mix.  Bake on 350 degrees for 10-15 minutes and check….or until golden brown.  Coat crust again after 10-15 minutes and after it comes out the oven.
Cut slices and enjoy every bite!

Note:  Save leftover ingredients for a second pizza or stuffed pizza!

Fact:  Crust is bomb….you will enjoy the pizza! 😆