Memory Lane

Hello!   It’s been a while. I hope all is well with y’all.  Life has been quite hectic.  I also traveled  about 10,000 miles back to my hometown to attend a family reunion.  I took many photos using my cellphone. I also videotaped our (parents and siblings) visit with my brother at my grandparents farm when he and his in-law’s side of the family went to harvest some coconuts for us

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Color Me Purple

I have been extremely busy the past few weeks that my body finally gave in with a headache and sniffles.  I wanted to stay in bed and get more sleep yesterday, but I had to rise, so I could bake my sister’s birthday cake. It was her birthday yesterday. Good thing I bought her flowers beforehand.

I could barely function in the kitchen.  I didn’t have any idea how her cake should look like.  I just worked with whatever I’ve got here at home for decorations. To my surprise, I managed to create a beautiful and delicious cake. I remember her love of nature and favorite color purple, so I cut some fresh flowers for the top of the cake and placed a pink butterfly on the edge.  I used small purple fondant flowers to decorate around the the bottom.  I also made her French macarons and placed them in a festive, birthday favor bags. I basically colored her day purple with her favorite treats. 🙂  Happy belated birthday Sister Elsa!

That is all for now.  Thank you for reading and stopping by.  Don’t forget to Follow or Subscribe to get the latest recipes and ideas.  Until next time. Have a blessed day!


© (2014-2015)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.


A Bowl of Grains

Organic quinoa with organic kale, mixed with roasted garlic and olive oil flavored couscous, mixed with sauteed bell peppers.

This vibrant bowl of grains is full of health benefits such as protein, fiber, complex carbohydrates, Vitamin B, C, iron, folic acid, potassium, and cancer-fighting properties; great to serve on-a-budget parties, not to mention tasty and delicious!


“A faithful friend is a secure refuge; whoever has found one, found a treasure. ~ Sirach 6:14”

I am truly blessed with such great friends.  They brought so much joy and happiness in my life.  They each hold a special place in my heart.  One of them turned 50 a few weeks ago.  Her name is Juliet Shirey.  She is such a beautiful human being.  She is such an inspiration.  Her love is unconditional. She accepts you as you are; who’s always there; doesn’t expects anything; never changing as the season does; keeps you in her prayers; who always seems to know when you’re facing challenges, picks up the phone and call you and sends you encouragement messages; lifts you up when you are feeling down; who never cast you aside when a new friend comes along.  She is a treasure to behold.  She has been such a blessing to us.  My family and I thank God for her and her family always.

We hosted a potluck party and invited some of her friends.  I made her birthday cake and cupcakes. It was a lot of work, but I managed to pull it off.   With the help of our dear friends, the party was a success.  We all had a great time. It was a memorable night. It is such comfort to have a circle of great friends.  I thank God to have them in my life.

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One of the dishes I served at the party was organic Red quinoa with organic kale, roasted garlic and olive flavored couscous with sauteed garlic, onions and bell peppers.  It was very simple and fast.  My friends repeatedly complimented on how tasty and delicious it was.  I agree with them.  This dish is absolutely addicting I could eat more than a bowl. I crave it all the time.  It’s my most favorite go-to carbs recipe ever.   If you are hosting a party and you don’t have enough time or you wanted to accommodate a large crowd with a tasty, delicious and healthy starch, this is it!  Just double the recipe to accommodate your guests. Or, you can serve it to your family; just freeze any left over.

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  • 3 bags (10 oz. each) of frozen cooked organic quinoa with kale (see notes)
  • 2 boxes (5.8 oz/164 g) of couscous ( Roasted garlic and Olive oil flavor)
  • 8 cloves garlic, minced (see notes)
  • 1 small onion, finely chopped
  • 3 large tricolor bell peppers (red, orange, and yellow), diced (see notes)
  • 1/2 teaspoon chopped fresh rosemary (see notes)
  • salt and pepper to taste
  • 1-2 tablespoons olive oil
  • lime wedges (optional)


  1. Follow the recipe directions on the box for couscous; set aside.
  2. Heat oil in a large, deep saute pan or a wok over medium heat.
  3. Add the garlic and onions together. Saute until the onions are translucent and the garlic is fragrant.
  4. Add the rosemary and bell peppers and saute until the bell peppers are somewhat tender about 1 minute.  Season with salt and pepper.
  5. Add the frozen quinoa and cooked couscous. Stir until well mixed and the quinoa is heated through.
  6. Transfer in a large, decorative bowl.  Served with lime wedges.


  • You can purchase the quinoa at Costco in the frozen aisle section.
  • This recipe may seem to have a lot of garlic, but it’s actually not too obvious.
  • Do not omit the bell peppers.  It’s what gives this dish a distinct flavor and makes it very tasty and delicious. I tried making it without the bell peppers and it didn’t taste quite the same.
  • Don’t add too much rosemary.  You don’t want to overwhelm the dish.

I hope you will give this recipe a try.  This recipe serves 15 people.  It’s perfect at any gathering.  I am sure you will receive an endless compliments. A friend of mine has been waiting for this recipe.  She was ecstatic when I told her I’m working on it. Celia, your wait is over.  Thank you for being patient.  Enjoy it with your family, guests, and friends. 🙂

That is all for now.  Thank you for reading and stopping by.  Until nex time!  Don’t forget to Subscribe or Follow to get the latest recipes.  Keep warm and be safe!  Have a blessed Sunday!


© (2014-2015)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.