IMK August 2025

Take a peek at what's been going on IN MY KITCEN- I'm joining Sherry and other bloggers at Sherry's Picking for the monthly IN MY KITCHEN share. Why not follow the link join us? 

Summer’s Bounty & a Breath of Fresh Air

Summer is in full swing, and it shows in the abundance of fresh produce everywhere. After a big storm rolled through last night, the weather has taken a dramatic turn. This morning greeted us with a crisp 64 degrees, and we’re only expecting highs in the 70s—a refreshing change from the sweltering 100-degree heat just two days ago.

Zucchini from my son's garden. 

This delicious jar of za'atar is from the Museum for Tolerance in California.  They sell Middle Eastern products in their gift shop. Do you use za'atar? It's a spice from middle eastern cultures that has become popular in the United States in recent years. 

Although we purchased these on-the- vine tomatoes from the regular supermarket, they were amazingly fresh, tasty, and firm. 

Cabbage, Soup, and a Pleasant Surprise

My son gifted me a beautiful whole green cabbage (oy- more cooking), so I decided to make a hearty cabbage sauerkraut soup. Despite the summer heat, both my husband and I really enjoyed it—comforting, tangy, and full of flavor. The next day, I ate the leftover soup cold, and to my surprise, it was tasty chilled!

Canasta At My House

I hosted our weekly canasta game one afternoon at my place—just four of us. We played around ny kitchen table. I set out a few light snacks including a large bowl of fresh red grapes that I added after snapping the photo. No one seems to be snacking much anymore, and they travel with their own water bottle-so as usual, everything was left over- but you still have to offer!!! (I ended up putting it all away).

We are enjoying salad since the weather has been HOT and HUMID!! I like salads with or without lettuce. 

Garden-Grown Oregano 

Last season, my son planted an oregano plant in his garden, and this year it came back stronger than ever. I harvested a generous bunch and set it aside to dry for use in the fall and winter months. After a simple rinse, I laid the sprigs out on a screen to air dry. Once fully dried (about 3 days), I’ll strip the leaves from the stems, crumble them by hand, and store the fragrant oregano in a jar—perfect for soups, sauces, and entrees later in the year.

Hydrangeas from my yard. 

They were light blue last year from the same bush, and this year a beautiful bright pink???

A Trip Down Memory Lane in the Pocono Mountains in Pennsylvania. 

I recently came across a book featuring the classic resorts of the Pocono Mountains, and it brought back so many memories. As a teenager growing up in New Jersey, my parents and I would spend a week each summer vacationing in the Poconos. Back in the 1960s, the drive took about three hours—but with today’s improved highways, it’s just over two.

Last week, we took that drive to visit my grandson at his sleep away camp ( on visiting day) which is in the Pocono Mountains. It was my first time back there in many many years, and it felt like stepping into a time capsule.

We used to stay at places like Brown’s, Stevensville, or Kutsher’s—classic all-inclusive resorts filled with activities, entertainment, and the beauty of nature. These types of destinations have mostly faded, replaced by cruise ships and other modern vacation trends.

Did anyone else vacation at those Poconos resorts? I'd love to hear your memories!

Summer fresh green beans from my friend's garden. 

This is a tasty salad. 

My friend Vicki gave me 2 cucumbers from a mutual friend's garden. Cucumber salad is always one of my favorites in the summer.

We have been enjoying summer cherries which have been sweet and delicious from the markets ( although expensive) 

Holding On or Letting Go? + A Delicious Summer Recipe

Holding On or Letting Go?

A personal reflection on clutter, memory, and making space

“Less is more.”
“Does it bring you joy?”
“Do you use it—or have you just been storing it for years?”

These are just a few of the questions worth asking when clutter begins to feel overwhelming. It's not just about organization—it’s about creating space for calm, clarity, and intention.  It's not that my house is messy, but I just keep a lot of stuff I no longer want or need. 

For example, the birds in the first photo were my moms. I have them on display on my firelplace mantle- I don't even like them. 

Having less can make daily life feel lighter. Fewer items mean less to clean, manage, and worry about. With less clutter, our surroundings become more peaceful, and so does our state of mind.

I used to use this teapot for flowers ; now it just sits in the basement

Lately, I’ve started noticing items in my home that no longer bring me joy. At one time, they meant something—or belonged to someone who meant a great deal to me. Some were my mother's or some were  just antiques from another era. Letting go of them doesn’t feel easy, and maybe it never will.

This cookbook has hundreds of recipes

Take, for example, two of my mother’s old large cookbooks from the 1950s. I’ve held onto them for years. I’m vegan, and the recipes inside—meatloaf, casseroles, gelatin molds—aren’t meals I would ever cook. Still, they sit taking up room on a shelf for years. I kept them for nostalgia, for connection, for the comfort of memory. But lately I’ve been asking myself: Will I ever use these? Will anyone in my family want them? Would I miss them if they were gone?

What are we really holding onto when we hold onto things from the past?

I hold onto clothes that I hardly ever wear. Costume jewelry from another era- Books I’ve already read—or never will. Old music records from the 1950's and ‘60s that I no longer have a record player to play them on. Items that were shower and wedding gifts from 53 years ago that I never liked or want, extra sets of silverware that I don't use, too many sets of dishes, lots of my mother's crystal including her service for 16 crystal stemware of al sizes (water, wine, whiskey, cordials) that I never use or used -all sentiment; they sit in drawers, on shelves, in display cases and packed away in the basement.

Why is it so difficult to let go?
There are psychological roots to this, of course. Objects often hold emotional meaning. They connect us to people, to moments, to who we once were—or who we hoped to be. Letting go can feel like a loss, or even like erasing part of our identity or history. But sometimes, holding on creates more weight than comfort.

My parents lived through the Depression. They valued keeping things—just in case. Their home was filled with collections and curiosities. I remember being sixteen and asking my mother if I could de-clutter the living room shelves. She agreed—but told me not to throw anything away -just store it. When I was done, I thought the room looked serene and beautiful. But when my father came home, he looked around and asked, “Has the Depression hit again? What happened to all our stuff?” I told him I was just decluttering. His response? “Put it all back— I don’t want to live in a poor house.”

 

 Their perspective shaped mine. And now, I’m slowly learning to reshape it.

So, I ask you—as I ask myself:

• What are you holding on to that no longer serves you?

• Are there items that you are keeping out of guilt, habit, or nostalgia?

• What might it feel like to let them go?

• Could clearing space actually bring a sense of relief—or even freedom?

Decluttering isn't just about things. It's about choosing what you carry forward, and what you're ready to release.

Maybe it's time!! How about you? What are you holding onto? 

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Now back to recipes. What's for dinner tonight?: I'm making this simple delicious salad of rice, tomatoes, sesame seeds, chickpeas etc. Very simple and very tasty. Don't eat rice? Use quinoa or for a low carb recipe use cauliflower rice. 

Recipe: Rice, Tomato, Avocado Salad (link to recipe)

How an Overgrown Zucchini Turned Into The Perfect Summer Recipe

 

This summer my son planted a vegetable garden in his yard. Like many gardeners, he had a surprise or two along the way. His zucchini plants got a late start, but once they began producing, they didn’t hold back. He missed checking on them for just one day or two days—and suddenly, he had two giant zucchinis-  almost the size of baseball bats- ok not quite. 

He kept one of those zucchini and kindly handed the other over to me. The only question was: what do you do with a oversized, tough skinned zucchini?

My daughter-in-law mentioned she used hers to make ratatouille, but I was craving something simple and soothing. I decided on soup—a great way to soften up that firm flesh and let the flavors shine. But I had no intention of eating hot soup! So- read on...

Ratatouille 

I used half of the zucchini (and peeled it because the skin was tough), scooped out the enormous seeds, and chopped up the zucchini. Then I built a base with onions, celery, potatoes, and white beans, finishing it off with a generous amount of freshly squeezed lime juice and a blend of seasonings.

The result? A light, creamy, and comforting vegan soup with a gentle flavor—perfect as a starter for lunch or dinner. And here’s the bonus: it tastes just as good chilled, making it ideal for warm summer days such as tomorrow when temps will read 97 degrees here in Philadelphia area. 

Turn the vegetables into a side dish: 

 **Here's another bonus: I like this combination of vegetables. If you don't want soup- just make the sauté and omit the liquid. It's a great vegetable side dish perhaps over rice or quinoa. 

Whether you choose to make zucchini soup (hot or chilled)  or a vegetable sauté, if you’ve got an oversized squash on your hands, give it a try—you might be surprised at how delicious simplicity can be.

Ingredients :

zucchini-4 cups chopped in bite-size pieces ( peel the skin if it is tough)

onion - 3 cups of sliced 1/2 moons
potato- 2 cups of diced potato 

celery-1 cup of diced celery 

cannelloni beans-1 can, drained and washed

salt and cracked pepper to taste

3 cups water

4 cups broth  

1/4 teaspoon of cumin or herbs de province (choose one of your preference)

Juice of 1 lime

Directions: 

Sauté the onions in your Instant Pot ( or Dutch oven pan) for about 5 minutes, stirring to prevent burning. Add remainder of vegetables and continue to sauté for about 8 minutes (adding 2 tablespoons of water to prevent sticking if needed). Add the beans, seasoning, water and broth.If using an Instant Pot, secure lid, turn off saute function, and set to pressure cook for 5 minutes.(If using the stove top method add remainder of ingredients, cover with lid, bring to a boil and then reduce heat and cook on low-medium heat for about 20-25 minutes. 

Using an immersion blender, blend to desired consistency (chunky or completely smooth) Wait at least 2 hours before eating or serving, giving ingredients an opportunity to mingle and the flavors t9 enhance. 

Taste, and add additional salt and pepper if needed. OR CHILL OVERNIGHT and enjoy chilled the next day which is what I did!!

My Notes: 

1. I do not use added oils, so I sauté my vegetables entirely in a small amount of water (about 1/2 cup for all these veggies) . I think it tastes great and does not add extra calories. If you don't think so, then sauté in oil. 

2. I use an electric coffee grinder to grind seeds to powder- such as cumin seed. I like to add my cumin powder to the soup after cooking the soup. 

3. I like cannelloni beans the best in this soup, but you can substitute any white bean such as butter beans or chickpeas. 

4. Of course this recipe is naturally gluten-free, vegan, and parve.

Hot or cold it's a good way to use up and enjoy zucchini!!

How is your zucchini doing? What are you making with zucchini ? 

The Bees and The Wasps Need Some Love

Do you love flowers but hate bees and wasps? 

Flowers are blooming everywhere during the summer, and the markets are full of fresh fruits and veggies. It’s such a vibrant, colorful time of year. But while we’re enjoying all that beauty and flavor, most of us aren’t exactly thrilled to see bees and wasps buzzing around.

Still, here’s the thing — without them, we wouldn’t have nearly as much to enjoy. 🐝 and they are in danger. Why? 

Black Bean, Avocado, and Tomato Salad - When It's Too Hot To Cook

It's mid July and we've been experiencing a two week HEAT wave. As a result, I have not felt much like cooking so I've been on the lookout for interesting summer salad recipes. 

I didn't have to look very far. 

Carol at Comfort Spring Blog posted a delicious beautiful looking salad this week that is made with black beans, avocado, cucumber, cherry tomatoes, red onion, corn and more. I love this combination of ingredients, and I really enjoy reading Carol's blog. It's not the first time I've found a really good recipe on her blog. I decided to try it.

Tofu Bacon- Hold On To The Seat Of Your Pants

Plant-based "bacon"??? Yes please- and it's made with tofu!! This is a treat you won't want to miss out on. 

This delicious recipe takes tofu to a whole new level! 

Tofu "bacon" is very easy to make, and is flavorful, crunchy, and crispy. This method transforms "extra- firm" tofu into something extra -ordinary. 

Do you like BLT's but want something plant-based? Try this- I think you will be in love. 

Rainbow After The Storm + Recipe

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Last week we experienced a short but intense summer storm. It was the kind of storm that makes the early afternoon skies suddenly darken, the wind shake the heck out of the trees, and the powerful rain beat down on anything in its path. The storm started quickly and was was over almost as quickly as it started. 

When the rain stopped, I walked outside to assess any damage to our property.  I looked up in the sky and there it was!!  Clear and and beautiful, hanging over the rooftops as bright and bold as could be! A huge gorgeous rainbow!

Over my house

Excitedly, I called my husband to come and see it, but by the time he got his shoes on and came outside, it had already started to fade. Gone in an instant!!

IN MY KITCHEN - JULY

At the beginning of every month, Sherry from Sherry's Pickings invites bloggers to join her in a blog post linky called "IN MY KITCHEN" where you can get a peek into many kitchens. Anyone can join in.  I like to join in when I can. 

The past week has been brutally hot and very humid here in Pennsylvania, so we've been eating a lot of salads! This is a red cabbage, cucumber and cherry tomato salad was delicious with a lemon dressing ! See what else has been happening in my kitchen!

Chunky Chickpea Vegetable Spread- Healthy Doesn't Need to Be Boring

Healthy recipes don't have to be boring this 4th of July 🎆🇺🇸
I'll be making my easy Chunky Vegetable Chickpea Dip -a fresh, creamy, and totally plant-based dip—made with chickpeas, veggies, and zingy Dijon mustard for a bold, satisfying bite. 

This recipe has no mayo, cream cheese or sour cream which would be way to heavy in fat to actually be healthy in my opinion!!

I will serve it with crudités instead of chips, and I'll be very happy! Truthfully, so will everyone else. I've served it before and it was a hit with the crowd!! It's perfect for those watching their weight.

Japanese Steakhouse Onion Soup Made Vegetarian

A Japanese Steakhouse Onion Soup for Vegetarians- Clear, Comforting, and Unami-Rich

I know it's summer in the US, but I still eat soup in the summer. If you don't, then tuck this recipe away for the fall. If you live in Australia- this is perfect timing I think!

 

If you have ever eaten in an American Japanese Hibachi style steakhouse, your first course may have been a small bowl of clear onion-based soup that was light, warm, and full of onion flavor.  Americans have come to know this type of soup as Japanese onion soup. Continue for the recipe

Summer’s Coolest Soup: Spicy Watermelon Gazpacho

Watermelon in Gazpacho? Now, that's something different!!

It's been extremely hot and humid this week and I've made my simple but tasty gazpacho on a few of the nights. Nothing is easier than tossing a few juicy vegetables into the blender for a delicious cold soup. 

However, this time, I added some watermelon to my basic recipe for a little variation.  It's interesting how the flavors all mingle so nicely. 

Is Rice Slowly Poisoning US? What You Need to Know before Your Next Meal

                

Are you aware that rice may contain significant amounts of arsenic depending on where it is grown and how it's cooked. Did you know continuous exposure might raise risks of cancer and or other diseases.  I hate to be the bearer of bad news, but better to be aware than sorry. 

I'm not trying to be an alarmist. It seems that everything these days is toxic and processed foods and farm raised foods carry risks. That being said, I would feel remiss if I didn't at least share this vital information and how to reduce the risks at least once on my blog. 

 

Wall to Wall : Street Murals From My Travels

I have always been fascinated by street murals. We live near Philadelphia, where you can find some of the most exquisite murals I've ever seen. ( the mural above is from Philadelphia) 

Philadelphia has earned the nickname “Mural Capital of the World,” thanks to its impressive collection of more than 4,000 murals by local budding artists who take part in the t he participatory public art program that hopes to minimize graffiti. 

 

Vacation Continues: How I Stayed on Weight Watchers Plan During a 15 Day Cruise

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How I Stayed on My Weight Watchers Plan During a 15-Day Cruise plus 4 more weeks in Europe

When I told people I was going on a 41-day vacation—including a 15-day transatlantic cruise—they all smiled and said, “That sounds amazing!” And it was. But in the back of my mind, I was already calculating how I’d keep my eating on track while surrounded by endless buffets, restaurant meals, desserts, and drinks.

Find out how I managed two back to back cruises without weight gain.

Home Sweet Home-After 41 of Traveling Europe

We finally landed back in Newark, New Jersey airport around 8:00 PM on Tuesday night after 41 days of traveling throughout Europe.

Sitting the train station in Barcelona

  Exhausted doesn’t even begin to describe how we felt when we got back. After so many weeks of dragging our carry-ons and backpacks through train stations, we couldn’t bear the thought of one more train ride—so we skipped the hour-long +  train home and called an Uber instead. Worth every penny.

Before the trip, I wrote a pre-vacation post full of excitement and plans. Now that we’re home, I thought I’d follow up with how things actually unfolded—starting with our time in Spain. (I'll post about our initial 15 day Transatlantic Cruise on Virgin Cruises to Morocco, Canary Islands, Valencia, Portugal, and Barcelona in a future post.) Here, I'm beginning in Spain.

 

How to Select an Avocado: Become a Pro

How to Pick the Perfect Avocado: A Simple Guide

If you’ve ever sliced open an avocado only to find a stringy, brown mess—or a stubborn rock-hard pit—you’re not alone. Picking the perfect avocado can feel like a guessing game. But with a few simple tricks, you can become an avocado-picking pro and ensure your guacamole (or avocado toast) dreams stay intact.

No Garden? No Problem! Grow Lettuce in Containers on Your Deck

How to Grow Lettuce in a Container on Your Deck

Growing lettuce in a container on your deck is an easy and rewarding way to enjoy fresh, homegrown greens without needing a large garden space. Lettuce is a perfect choice for container gardening because of its shallow roots, fast growth, and ability to thrive in cooler temperatures. Whether you have a small patio, balcony, or deck, here’s how to successfully grow lettuce in a container.

From Freezer to Table: An Easy Frozen Broccoli Side Dish

A Simple and Delicious Frozen Broccoli Side Dish with a Ginger, Rice Vinegar, and Tamari Dressing.

Do you like broccoli, but don't like cleaning and cutting it? Use frozen broccoli for a no fuss, no mess experience. 

Even something as simple as frozen broccoli can be brought to life with an interesting sauce such as my ginger tamari combo.

Eating well doesn’t have to be complicated. Sometimes, the best dishes come together with just a few ingredients and minimal effort.

Transatlantic Cruise and Wedding

I'm leaving Saturday May 3, 2025 for a 15 day transatlantic cruise on Virgin Cruise Lines . It leaves from Miami and ends in Barcelona. We will spend 8 consecutive days at sea and then we will stop at various ports including Casa Blanca, Morocco, 2 stops in the Canary Islands, 2 stops in Portugal, and end Barcelona. 

My nephew is getting married in Toledo, Spain the 3rd week in May. The transatlantic cruise was an add-on for us to get to Europe for the wedding. Believe it or not, it was about the same price as flying economy plus.

Transform The Way We Feel

We’re learning more every day just how much real, whole foods—such as fresh fruits, vegetables, and beans—may help transform the way we look and feel. The truth is, we can’t keep relying on processed foods and expect to feel our best. Far too many people are walking around with high blood pressure, high cholesterol, diabetes, and heart disease. Isn’t it time we made the connection between the way we eat and our overall health?

Simple Tofu Scramble

Do you ever cook with tofu?

This versatile, plant-based protein has long been a staple in Asian cuisine. You might’ve come across it in miso soup or served atop stir-fried vegetables at your favorite Chinese restaurant.

Today, I’m sharing a super simple tofu scramble recipe.