Peonies // Roses // Hydrangea





  • Hydrangea
  • Peonies
  • Roses

This little diddy was made for a co-worker’s birthday. I wanted the arrangement to be soft, pretty and full so I incorporated Hydrangea, roses and my favorite flower the peony! Nothing like a beautiful flower arrangement to set off the birthday celebrations!

Happy Birthday Jeanne!

Cheese Tortellini With Basil Pesto


Cheese Tortellini With Basil Pesto

Let’s face it… some days it’s not about making everything from scratch. Some days it’s about getting in and out of the kitchen in under 10 minutes flat with a great meal to be had. This is one of my favorite go-to meals.

Heck… you probably don’t even have time to read this post so let me make it simple.

Boil it.

Drain it.

Toss it.

Serve it.

#BOOM done in under 10 minutes.



  • 1 package refrigerated cheese tortellini
  • 1/4 cup Basil Pesto Sauce
  • 1/4 tbsp alt
  • 1/4 tbsp coarsely ground black pepper
  • 1/4 cup grated Parmesan cheese
  1. In saucepot, prepare tortellini in boiling water as label directs.
  2. Drain tortellini, and return tortellini to saucepot.
  3. Add Basil Pesto sauce and toss until it’s fully covered.
  4. Season with tortellini with salt and pepper.
  5. Grate fresh parmesan cheese on top and serve.

Grilled Rosemary Lamb Lollipops


Grilled Rosemary Lamb Lollipops

It’s Friday and I’m already thinking about the weekend. Based on the weather reports tomorrow will be a perfect day to open up the grill and make these mouth watering Rosemary Baby chops for your baby. Sometimes it’s all about keeping it simple and this recipe is not only super easy, it’s amazingly delicious!

So here’s the plan. Get some chops. Marinate the chops. Grill the chops. Drink some wine and unwind with your boo. You can thank me later!






  • 2 pounds petite lamb chops
  • Ground Salt
  • Ground Pepper
  • 3 tbsp olive oil
  • Fresh Rosemary Leaves
  • Chopped Garlic


  1. Liberally coat the lamb chops in olive oil
  2. Add rosemary and garlic.
  3. Season the lamb chops with salt and pepper.
  4. Cover and refrigerate for at least 2 hours or up to 24 hours.
  5. Grill chops to desired doneness.

Kansas City Style Beef BBQ Ribs


Kansas City Style Beef BBQ Ribs

A spontaneous BBQ lead me to go to the supermarket early to grab some Beef Ribs, which was specially requested by my LoVe. Something that seems so simple really isn’t. What most people don’t realize is that Pork’s popularity has lead to butchers cutting less of this fine meat and thus having less in inventory or cut in advance.  So there I was at the supermarket and only one pack was out for sale… really??!?!? One pack? That’s not going to work! There were going to be at least 14 guests there. Hmmm… think Yaz…. think! oh yes… FLIRT with the butcher! (Anything for my man) Now you have to consider it was about 7am. I literally brushed my teeth, threw on some shorts and tank and flew out the door.  I had no make-up on, hair un-done …. just a mess. Nonetheless, I walked my way to the meat area where a young man asked if I needed help. I asked if they had additional packs and of course they said no. (Insert puppy eyes) “Surely you gentlemen can accommodate and cut a few slabs for me…” They gave me the “you crazy look” then I had to bat my pretty little eyes (lord knows it was too early for this mess, but all in the name of LOVE) They then gave me the “you lucky you cute *sigh*” and said to give them some time. I strolled around the supermarket for a few minutes when I was greeted by the butcher who sought me out to hand deliver the ribs. THANK YOU!!!

Me, ever so proud, quickly texted my LoVe to let him know how I scored with the beef ribs and lamb chops (post coming soon) His response??? “That’s what you are supposed to do for your man” and  “I wanted Lamb Ribs!” ***DEEP SIGH*** Really?!?!? lol  I just can’t with him! He’s lucky he is cute. Needless to say, he and the rest of the guests loved the ribs. They were a juicy hit. Hmmmm… kinda getting hungry now.


DSC_0759Seasoned Meat

DSC_0758Rub on the dry rub…

DSC_0830This is where I passed it on to the fellas to work the grill… Thanks to my LoVe,  Mr. Muff and Pop Pop

DSC_0829When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers.  These ribs were so juicy and tender …. falling off the bone!


  • 4 Beef Ribs
  • 1/2 cup Vinegar
  • 1/2 cup Blue Smoke barbecue sauce (Available at Blue Smoke)
  • 8 tbsp Blue Smoke Magic Dust (Available at Blue Smoke)
  • 4 tbsp Garlic in Oil


  1. Trim each rack of ribs or have your butcher do this for you (like I did)
  2. Place the ribs in a large roasting pan coated with canola oil
  3. Pour the vinegar over the ribs and rub all of the dry ingredients all over the ribs
  4. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
  5. Drain the ribs and blot dry with paper towels. Sprinkle the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
  6. If you are limited in time and/or space on the grill you can pre-cook the ribs in the oven for 2 hrs at 375 °F. This will ensure the Ribs are cooked and will be soft and tender. Then transfer to the frill for final part of cooking. Otherwise, keep on reading.
  7. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. It will avoid flare ups from the flames.
  8. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
  9. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with vinegar and continue to spray every half hour until ready to brush with the sauce.
  10. If using a charcoal grill, you’ll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
  11. Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and/or lightly brush again with barbecue sauce of choice. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.

Mr. Potato Head Pancakes


Mr. Potato Head Pancakes

Saturday mornings mean one thing… an early wake-up call by the pop!TOT ready to start the day by cooking some breakfast! I slowly peel myself out of bed and get the day started. As we brainstormed on ideas I came across a picture of Mr. Potato Head and she gleefully agreed it would be perfect for our next pancake adventure.

Making the pancake is pretty simple, but the fun part, like the original, is making your own version of the tater with a variety of mix and match accessories in the form of fruits and berries. In Brookie’s case mini bagels, strawberries and grapes were the accessories of choice.

Check out Chef Baby Bear in action!

Slide1Chef Baby Bear measures pancake mix

Slide2Add the milk and eggs

Slide3Mix and pour the batter into the hot griddle


Slide5Look at that attention to detail




  • 2 Pancake Mix
  • 1 Cups Milk
  • 2 Eggs
  • Peanut Butter or Frosting
  • Canned Whip Cream
  • Strawberries, Blackberries, Grapes and other fruit to decorate


  1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening.
  2. Mix all ingredients until blended.
  3. Pour batter onto hot griddle into the shape of an oval.
  4. Cook until edges are golden and bubbles form. Flip and cook until golden.
  5. To decorate use the peanut butter or frosting as glue for the berries

Slide6The contemplation…. doesn’t last too long! lol

DSC_0947My Mr. Potato Head looks shook! Do you see the FEAR in his eyes???

DSC_0949_edited-1Run Forrest RUN!!!!


It’s called pop!YUM for a reason! FIN


Rock & Roll Grandiflora Roses // Alstroemeria // Carnations



  • Rock & Roll™ Grandiflora Roses
  • Alstroemeria
  • Roses
  • Carnations

Flowers are my version of happiness and there was no better way to start the week than with these Rock & Roll™ Grandiflora Roses which stopped me dead in my tracks. The stripes were striking! I wanted to keep the arrangement vibrant so I kept the colors in hues of red, pink and magenta.

square center white BG2

Help Support //Murphathon

MURPHATHON LOGO_final version for Nanmurph banner

Family & Friends,

My friend and colleague, Lauren Murphy, recently suffered a severe injury while traveling on business in LA back in April. She was hit by a car, which resulted in emergency, life-saving neuro surgery. She is now beginning her long road to recovery at the Rehabilitation Institute of Chicago.

You can read all about her story on her Caring Bridge site:

We are raising money for her recovery doing what we do best, through a fundraising event with Help Hope Live. Our goal is to raise $100K.  The event will be at The Mercedes Club, in Manhattan on Wednesday, July 31 from 6:30 – 9:30pm.  All of our clients and partners have been so generous offering services, catering, product, items for auction, etc.  Our media partners, including Biz Bash, Event Marketer and Chief Marketer, are planning to promote and cover the event. It’s really amazing how much support we’ve received!

The Murphathon benefit will be a multi-faceted event, the centerpiece of which will be a treadmill marathon; a relay style race where 26 brave souls including myself, will run one mile on one of four treadmills. I am asking for your support in raising money or at least come and watch me run. Not many people have seen me do that! :o)

How can you help?

  • Sponsor my leg of the run!
  • Donate a prize for the raffle or silent auction – Please contact me for additional details.
  • Attend the fund raising event Murphathon on July 31st – Invitation below – Did I mention it’s an open bar?????


•       July 31st, 2013

•       6:30PM – 9:30PM


•       The Mercedes Club  550 W. 54th St. (btw 10th & 11th Ave.) NY, NY 10019

•       Easily accessible by the 1, N, Q, R, B, D, C and E Trains


•       To purchase tickets online, please visit:

•       Ticket price is $100 per person

Your support is much appreciated!



Red, White & Booze



The 4th of July means spirited cocktails in shades of red, white and blue! Check out some cocktail ideas for you to share with your family and friends as you take in the fireworks. These yummy concoctions will surely please all of your patriotic palates!

Featured Spirit: Grenadine (add vodka)

Pop Rock Rimmed Cocktails
Featured Spirit: Various

Fireworks Red, White and Blue Daiquiris
Featured Spirit: Blueberry Vodka

Red, White, and Blue Sangria
Featured Spirit: Wine

A Taste of Freedom
Featured Spirit: VeeV Açaí Spirit

Independence Spritzer
Featured Spirit:  White Wine

Have a happy and safe 4th of July weekend!

Jalapeño Passion Fruit Margarita


Jalapeño Passion Fruit Margarita

Picture it…it was a sweltering Saturday afternoon and I decided that I wanted to clean my house. Actually it was more like a cleanse with a sub priority of finding my passport. You have to understand that I am gallivanting off to London next week so finding my passport was imperative. The sun was beaming and the pool was calling me, but I stayed focused on the prize LONDON, LONDON, LONDON!!!! Once I bagged up 11 bags of clothes and cleaned out my closet and all of my draws I realized “OMG!!! I still have not found my passport!” Yikes!!! I did not want to shell out the insane amount of cash needed to expedite the process when that money would be better served buying me a new ensemble for our trip. I was stressed! What to do? What to do????? Oh! Make a cocktail of course! I mean if I couldn’t find my passport as at least I could numb the pain a bit with a glorious cocktail… and a glorious cocktail it was indeed!

Headed to my bar and automatically was drawn to my bottle of Corzo. Boom! No…. jokes on me. Apparently my LoVe decided to leave an empty bottle with a droplet of that fine reposado like some folks do with milk in the fridge! Ugh! Straight disrespectful! lol Luckily for us I always have back up. Patron swung in to save the day.  Patron, check! Cointreau, check! Limes, check! Sounds like a margarita to me! Then I opened up my fridge and the Jalapeño and Passion Fruit juice were calling my name.

Let me just say this….a margarita should only be made with fresh limes. No sweet & sour mix for me and quite frankly you too should say no to the mix. It makes a huge difference. Once my cocktail was complete it was A-MA-ZING! Honestly, I was pretty impressed with myself. Then it happened…. like magic, my passport appeared before me in a BCBG clutch!!! I squealed like a 13 year old at a Justin Beiber concert and ran a victory lap around the house. Lesson learned? Cocktails make everything better!* Ha! Another round please! Cheerio!

* Please drink responsibly bloke!










  • 1 Jalapeño
  • 2 oz.  Patron Silver Tequila
  • 1 oz.  Passion Fruit Juice
  • 1 oz Cointreau
  • 1 oz Agave Nectar
  • 1 Lime, juiced
  • Tajin to rim the cocktail
  • 2 oz. Tajin (a tangy, spicy “fruit seasoning” powder (called salsa en polvo in Spanish) consisting of chile peppers, salt, and dehydrated lime juice.


  1. Pour approx. 2 oz. of Tajin in a small plate. Enough to coat the rim of your glass.
  2. Wet the rim of a glass with a lime wedge and then dip into the plate of Tajin.
  3. Cut and slice ¼ of a jalapeño, or larger if you desire a spicier cocktail (Oh, you devil!)
  4. Muddle the jalapeño slices and add the tequila, Cointreau, passion fruit juice, lime juice, agave nectar and ice.
  5. Shake and strain into the glass with ice.
  6. Garnish with slice of jalapeño