Cat Sitting and Photos of Our Adventures

Cat Sitting 

My sister-in-law lives about 15 minutes away from us. She went to California for 10 days. We made a trip daily to her house to feed, clean litter boxes, and play with her two cats. We usually spent about an hour there.

They were a lot of fun and we had a good time with them . 

The black and white cat is named Cookie ; the brownish colored cat is named Maple. They are great company for each other, but they still enjoyed our visits. 

I made sure to give them a "Churo" treat each time I came. They went wild over the treat and warmed up to me. 

I'm sharing some photos I took of them over the course of the week. 

Maple liked to go high up on her cat playground to give herself some space away from everyone.

Cookie is the quieter of the two. She is not as playful

Cookie likes to lay on her back

Maple loves her round tunnel. She often zips right through it in a flash!!

Maple looks like she posed for this picture. What a beauty.

Cookie on her scratch pad .

We had fun with them but- we and I am sure that they -were glad when their mommy came home. 

Do you have cats? We don't have any of our own- but most of our local family members have cats. 

We have a grand-cat named LuLu that I have shared about before. Lulu does not like other cats!!!

LULU 

Red Lentil Potato Dal | An Easy Plant-Based Indian Dinner

Do you enjoy Indian cuisine? It's one of our favorites, and last night I made a simple, comforting red lentil potato dal that was relatively quick and easy- as vegetarian cooking goes. You gotta chop!

We're still hosting our cousin from Los Angeles, who is in the area for work. He's a film producer and spends most of the day working remotely, making him an easy houseguest. (His latest film is called "Monument" with John Voight). Since he only eats two meals a day, I like to make sure dinner is something filling. He is not a vegetarian, but he likes ethnic food.

Asian Summer Rolls- no cooking needed

Vegetable filling for Summer Rolls along with sliced pickles, mint, cilantro etc.

To start, I served fresh Asian summer rolls filled with grated raw vegetables, fragrant herbs from my garden, and a few unexpected additions like sliced pickles for extra crunch and flavor. I paired them with a gluten-free peanut dipping sauce that I found at Wegmans, and it was a perfect match.

No Lettuce Salad- no cooking needed

For the dinner, I made a delightful salad without lettuce using canned hearts of palm, cherry tomatoes, red onion, and chunks of avocado. It's one of my favorite combinations because it's fresh, colorful, and the slight juice from the hearts of palm and the creamy avocado kind of make its own dressing.

Rice and Red Lentil Potato Dal-25-30 minutes cooking

For the main course, I served my hearty red lentil potato dal over fluffy white rice. The simple dal was flavored with cumin seeds, ground cumin, turmeric, freshly grated ginger, cracked black pepper, and garlic powder (I had run out of fresh garlic). As it simmered, the kitchen filled with the warm aroma of Indian spices, making it hard to wait until dinner was ready.

The dal (and the rice cooked separately) cooked in pots on low rather quickly (about 30 minutes) so the kitchen didn't heat up too much.

Corn on cob- eaten raw- no cooking needed

Oh, I almost forgot ! I also served fresh corn on the cob from a local farmer who says his corn is Non GMO. It was so sweet, we ate it raw without cooking it. Corn is fabulous eaten right off the cob without cooking. It is sweet, crunchy, and delicious.

Yes, it was a filling meal; we were all so full that dessert wasn't even a consideration. We were stuffed!

The weather here has been brutal—104°F yesterday! It's definitely the kind of heat that makes me crave simple, nourishing meals that don't require hours in the kitchen.

How's the weather where you are? And what's been on your dinner table lately? I'd love to hear what you're cooking this summer.

Ingredients for the Red Lentil Potato Dal:  

1 tablespoon of cumin seeds

1 medium onion, diced

1 cloves of garlic, pressed or 1/2 teaspoon garlic powder

1 tablespoon of grated fresh ginger

2 cups of diced potatoes, or chopped how you like it

1 cup of red lentils, washed and drained

1 teaspoon of salt

cracked pepper to taste

1/4 teaspoon turmeric

1 teaspoon of ground cumin powder

1/8 teaspoon of curry powder 

4 cups of water 

2 tablespoons vegetable bouillon powder

Optional: hot pepper of your choice

Directions: 

Sauté onion, ginger, cumin seeds in a wide rimmed skillet in a little water, or oil if you prefer, for 5 minutes stirring. Add chopped potatoes and coat and stir for 1 minute. Add red lentils, turmeric, pepper, cumin powder, curry powder, salt, water and bouillon. Stir, bring to a boil, reduce to a simmer and cover and cook for 25 minutes until potatoes are soft. Serve over cooked quinoa or rice.

My Notes: 

1. You could add jalapeño peppers or any hot pepper while cooking if you like it hot!! I don't... 

2. Use vegetable broth instead of water and bouillon powder.

3. Everything in this meal is gluten-free

I used a julienne peeler to grate the vegetables in a jiffy. 

It was called ReNext Multifunction Stainless... and it works great. 

Disclaimer: I am an affiliate for Amazon. If you click on a link and go to Amazon and you make a qualified purchase on Amazon- I will get a small commission. 

One Pot Tofu Recipe | Easy Vegan Skillet Dinner

                                                                                        

This one-pot tofu skillet dinner has become a favorite in our house because it's simple, hearty, and incredibly versatile. You can make it with rice or quinoa, depending on what you have on hand, and it's also an easy way to use up whatever vegetables are in your refrigerator. It's not the prettiest or most photogenic dish I'll admit. 

Fireworks and a Big Storm

A Quick Fireworks Show—and an Even Quicker Dash to the Car

How was your Fourth of July weekend? Ours was pretty quiet, but we still managed to get out and enjoy a little holiday fun.

On the Fourth, we headed over to watch the fireworks at Sesame Place in Bucks County, Pennsylvania. Instead of dealing with the crowds inside the park, we joined hundreds of other people who had the same idea—parking in the shopping center across the street. Everyone unloaded their lawn chairs and lined the edges of the parking lot, settling in for the show.

Easy Vegan Potato Salad With Fresh Pesto

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If you're looking for a fresh twist on traditional potato salad, this easy vegan potato salad is one recipe you'll want to make all summer long. Instead of a heavy mayonnaise dressing, tender potatoes are tossed in a homemade basil and cilantro (or parsley) pesto that is bursting with robust flavor.

IN MY KITCHEN - JULY 2026

What's In My Kitchen This Month? 

Lots of produce from the local farmers market. 

The farner's market has officially opened for the season, and I couldn't be more excited. There are about eight local farmers who participate—including three certified organic farms—it's the perfect place to stock up on fresh, seasonal produce.

There is simply no comparison between vegetables that were picked that morning and those that have traveled hundreds or even thousands of miles to reach the grocery store. Freshly grown and picked produce is bursting with flavor, and because it's so fresh, it also retains more of its nutrients and lasts much longer.

The market is held every Saturday morning, nestled in the countryside about 20 minutes from my house. I never know exactly what I'll find. Every week brings something new as different fruits and vegetables come into season.

This week's haul included crisp cucumbers, leafy greens, bok choy, celery, cabbage, fresh herbs such as cilantro and dill, zucchini, dandelion greens, onions, and red potatoes. 

Of course, bringing home all that fresh produce means I'll have to spend some time prepping it and cooking it. 

I like to wash everything as soon as I get home. Some weeks I'll prep individual salad jars for easy lunches. Other times I simply wash and dry everything before storing it in reusable produce bags or containers. Spending a little time upfront makes healthy eating much easier during the busy week.

One thing I discovered this weekend was that my deck makes the perfect produce prep station! Instead of covering my kitchen counters and floor with dirt, leaves, and water, I carried everything outside and worked on my outdoor patio table. It's easier to hose down the deck than have to wash the kitchen floor. 

I washed, sorted, and trimmed my vegetables while enjoying the fresh air, and when I was finished, cleanup was incredibly easy. No muddy kitchen floor to mop afterward!

There's something satisfying about opening the refrigerator and seeing it filled with colorful, fresh produce that's washed, prepped, and ready to use. It inspires me to eat more vegetables, try new recipes, and make the most of everything that's in season.

I made a potato salad with pesto using the potatoes and herbs which I will be sharing the recipe soon.

New Serving Spoons

 Do you shop at your local farmer's market? When you get home, do you wash and prep everything right away, or wait until you're ready to use it? 

Joining Sherry at Sherry's Pickings for her monthly IN MYKITCHEN blogger's share. Anyone can join in . 

June's Strawberry Moon Explained

I happened to run to the supermarket around 9:00 last night when I looked up and caught sight of June's spectacular Strawberry Moon. I was thrilled to be able to snap a quick photo before heading inside the store. Glowing low on the horizon, the moon looked like a giant ball of fire lighting up the night sky.

Despite its name, the Strawberry Moon isn't actually pink or shaped like a strawberry. June's full moon gets its name because it's strawberry harvesting season, not because of its color. Because it rises so low in the sky, it can often appear golden, orange, or even fiery red, making it one of the most beautiful full moons of the year.

The name Strawberry moon originated with the Native American tribes, particularly the Algonquin people, who used the full moons to keep track of the changing seasons. The June's full moon signaled that it was wild strawberry season.  Thus they called the June moon, Strawberry Moon.

                                                       

This year's Strawberry Moon was especially interesting because it appeared unusually low in the sky for many people in the Northern Hemisphere. When the moon is close to the horizon like this, it often looks much larger than it really is thus creating a fascinating optical illusion known as the "moon illusion." Depending on weather conditions, it can also take on golden, orange, or reddish tones as its light passes through more of Earth's atmosphere.

If you missed the June Strawberry Moon this year, you'll have to wait until next June for another chance to enjoy this beautiful annual event.

Summer Vegan Pesto

Today I'm sharing one of my favorite summer recipes—a fresh, vibrant healthy pesto made with fresh herbs that I snip straight from the containers on my deck. There's something very satisfying about stepping outside, gathering a handful of fresh herbs, and turning them into a flavorful sauce in just a few minutes.

Spicy Moroccan Cauliflower Dinner Inspired by Ruhama

Last week, I spotted some big beautiful cauliflowers at the neighborhood farmers market. They looked so fresh and vibrant that I couldn't resist bringing one home with me.

Computer Repairs and Best Buy

Recently, my desktop computer started acting up. It was becoming very slow, programs were frequently closing, and even typing had become frustrating. I would type something and then wait several seconds for the words to appear on the screen.

Since we have a Best Buy membership that includes computer support and repairs, I decided to use their remote service, where a technician can access your computer while you are on it and fix any problems.

Mushroom Recipes Over The Years

After more than 15 years of blogging, my recipe archives are starting to feel a bit like a treasure hunt. Every time I search for something, I discover old recipes I haven't thought about in years.

Recently, I went looking for mushroom recipes. I simply typed "mushrooms" into the search bar on my blog and started browsing through the results.

 I discovered quite a collection—and several recipes I had completely forgotten about over the years. It was like opening a time capsule from my own kitchen. Some recipes brought back memories of family dinners, while others reminded me of ingredients and cooking techniques I haven't used in a while.

It was fun revisiting these recipes and seeing just how many ways mushrooms have found their way into my kitchen over the years. From comforting soups and hearty main dishes to simple sides, mushrooms have always been one of my favorite ingredients.

If you're a mushroom lover, I've rounded up some of my favorite mushroom recipes from the archives. I hope you'll find a few you might enjoy.

Mushrooms:

Roasted Mushroom Scampi  

Herbed Penne with Spinach  and Mushrooms 

Spinach and Artichoke Stuffed Mushrooms

Do you like spinach and artichoke dip- you'll love this.

Asian Mushroom Soup 

Mashed Potatoes and Mushroom Gravy

Mongolian Mushrooms and Tofu ( link)

Portobello Burgers  (link)

My Notes: 

1. One of my readers, Angie, left a comment about heavy metals in mushrooms. I had no idea. So, I looked it up and found this article which I think is important to read about mushrooms. Who knew?

Heavy Metals in Mushrooms  (link to article I found online)

Growing Fresh Herbs in Pots On The Deck- Easy and Tasty

I enjoy growing fresh herbs in pots on my deck in the summer. It's so easy and fun and you get the benefit of fresh tasty seasonings all summer. I start with small little plants that I get from a nearby organic farmer. I plant them in pots and they start to grow rather quickly. I usually water them daily as anything growing in pots dries out rather quickly.

I use the herbs in salads, soups, tea, and other cooking all summer. At the end of the summer, when the herbs are in full bloom,  I cut them down and dry them for use all winter.

How to Plant Herbs in Pots on Your Deck

There’s something satisfying about stepping out onto the deck and snipping fresh herbs for dinner or iced tea. This week I picked up  organic herb plants — lemon thyme, basil, lemon verbena, rosemary, oregano, mojito mint, and sweet marjoram — I planted in containers on my deck.

Even if you’ve never grown herbs before, planting herb plants in pots is surprisingly easy. Most herbs thrive in containers, smell amazing, and provide a little outdoor kitchen garden.

Lemon Verbena - wonderful to make into tea

Here’s exactly how I planted mine.

The Herbs I Bought So Far

• Lemon Thyme
• Rosemary
• Oregano
• Mojito Mint
• Sweet Marjoram
• Basil
• Lemon verbena

 Most of them love sunny, warm conditions.

Sweet Marjoram - not sure what I'll use this for

Choosing the Right Pots

One of the biggest mistakes people make is using pots that are too small. Herbs may start tiny, but they grow quickly once summer arrives and have deep roots.

Rosemary

Rosemary can get big and bushy, so I plant it in its own pot.

• Pot size: 12–16 inches wide
• Depth: At least 12 inches deep

Mojito Mint

Mint spreads aggressively and likes more moisture than the other herbs, so it absolutely needs its own container.

• Pot size: About 12 inches wide
• Depth: 10–12 inches

Lemon Thyme, Oregano, and Sweet Marjoram

These herbs all enjoy similar growing conditions, so they can share one larger planter.

• Pot size: 16–18 inches wide
• Depth: 10–12 inches

The Best Soil for Potted Herbs

I use a lightweight potting mix rather than garden soil. Herbs hate soggy roots, so drainage is very important.

A few tips:

• Always use containers with drainage holes
• Don’t pack the soil tightly
• Add a little compost if you want, but herbs generally don’t need heavy feeding

How to Plant the Herbs

Planting them is very simple.

1. Fill the containers about two-thirds full with potting mix
2. Remove each herb gently from its nursery container
3. Loosen the roots slightly if they are tightly packed
4. Place the herb into the container at the same depth it was originally growing
5. Fill in around the roots with soil
6. Water thoroughly

That’s it.

Sunlight and Watering

Most herbs love sunshine. My deck gets plenty of sun, which these plants appreciate.

Egglpant, tomato, potato ,and zucchini Tien (link to recipe)
 topped with fresh herbs from my herb garden (before cooking)

Herbs That Prefer Drier Soil

• Rosemary
• Lemon thyme
• Oregano
• Sweet marjoram

I let the top inch of soil dry slightly before watering again.

Herb That Likes More Moisture

• Mojito mint
• Basil

Mint prefers evenly moist soil and may need watering more often during hot weather.

Not Done Yet- I still want to get some more basil and stevia plants

I still may go back and pick up some basil. For some reason, I never have any luck growing basil despite everyone I know says it grows like a weed. I'm also hoping I can find some organic stevia plants somewhere. 

Last year I dried my stevia and mint and then processed the dried herbs together in the food processor. OMG- I added it to tea- loved it.  

In the past, I used to grow sage, but I never used it. So I did not buy any this year. 

Roasted Summer Zucchini Basil Soup  (link to recipe)