Himalayan Muliberry Farms-3
Himalayan Mulberries
Himalayan Muliberry Farms-13
Himalayan Mulberries
Tree from Tree things watermark
Spice Tree
Elephant LEg
Oliver 1 Mo.
Oliver 1 Mo.
Moose Ears
Oliver 1 Mo.
garlic cheese herb bread - editedwatermark
Smashley’s Baked Goods – Garlic Cheese Herb Bread
Oatmeal Chocolate Chip Cookies-4
Cookies and Milk
Oatmeal Chocolate Chip Cookies-8
Christmas Cookies
A sea of Rambutans
Mulling Spices
Greens for my buisness card
Wranglers Top Sirloin at HiFalutin Rapid Fire Western Grill
Texas BLT at HiFalutin Rapid Fire Western Grill
The Blackjack Burger at HiFalutin Rapid Fire Western Grill
Fritters at HiFalutin Rapid Fire Western Grill
Free Form Apple Pie
Dehydrated Oranges
Best Recipe
Baby Boy – Cowboy Boots


Grilled Peaches with Honey
Quorn Naked Chik'n Cutlets
Quorn Buffalo Chick’n Wontons
NatureSweet Constellation Tomatoes
Constellaton Tomatoes
Lonely Beet
BBQ Potato Salad
Mediterranean Egg Salad
Chocolate Chip Peanut Butter Cookies
Sweet Potato Pizza1
Sweet Potato and Kale Pizza with Candied Pecans
Cauliflower Gnocchi
Choc Chip Banana Bread 3
Chocolate Chip Banana Bread
Sweet n’ Sour Cauliflower and Chicken

Written by

I am the oldest, funniest, and best looking of the three pieces of fruit to come from our parents loins. Hmmm… if I was a piece of fruit, I think I’d be a peach. Fuzzy on the outside, a little soft, a little juicy, and a big ol’ heart in center. I believe I was 17 years old. The year was 2003 (holy crap, that was 15 years ago?) when I decided to make the change and become a vegetarian. Born and raised in Northeast Pennsylvania, being a vegetarian was not all that common. And, because it wasn’t all that common, I had to figure out the vegetarian lifestyle all on my own. I quickly discovered how much more energy I had and how much better I felt. A few years later I met the macaroni to my cheese, the basil to my pesto, someone that really made my dough rise, the love of my life, Sarah. Many of you already know the story of our first date and are still wondering why she said yes to a second. For those that don’t know the story, I don’t know if you’re lucky or if you missed out. While only being together for 6 months, we decided to move in together. Actually, Sarah the Stalker found an apartment in Jim Thorpe, PA – where I lived. She had lived just 20 minutes away in one of the next towns over and couldn’t bare to be that far away from this piece of Porter House steak. Can you blame her? So, she bought me a tooth brush for her place and gave me a key, at which point it became our place. Here is where I rediscovered how much I loved to cook – by making our nightly dinners. Also, I may or may not have had a small obsession with Rachael Ray. Fast forward to 2016, and my now wife Sarah and I are moving to the Carne Asada capital of the world, Tucson, AZ. No more cold and no more snow! Tucson is a charming little city with a small town feel in Southern Arizona, about a stone’s throw away from Mexico. There is a lot of Mexican influence here from the street names, the adobe style homes, and the FOOD. The food is incredible here. There’s an old wives’ tale here about the salsa in Tucson. How hot the salsa is depends on how angry the lady in the kitchen making it is at her husband. We have had some mild salsas and we have had some salsas that made you feel like you sold your backside to el diablo. I’ve always had an interest in food, ever since I was a little kid. I have great memories of being in the kitchen with my grandparents and mom that inspire me to continue to cook for people and write recipes. Last June, with the support of my wife, I quit my career of 13 years in banking to focus on writing a cookbook. My cookbook will incorporate dishes I ate growing up, recipes I created, and a modern twist on some classics. My focus is not going to be strictly vegetarian recipes. I have plenty of recipes that include meat. My days start with a large cup of coffee and a walk on the treadmill or a hike through Saguaro National Park. It continues in the kitchen either testing a recipe, writing one, or working on my new website! The cookbook is taking longer than I anticipated, so I decided to start sharing my recipes online and to start to gather a following. Please feel free to reach out if you have any questions and don’t forget to subscribe to never miss a recipe!

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