One Year Down…​Thank You For Giving Me A Chance

It has officially been 1 year since I started this particular blog and I have been welcomed into the blog world with open arms. I have to admit that every time I write something I second guess myself. I wonder if it’s interesting enough to get you to come back and view another post. I always try to just be myself and that alone is scary.

I remember when I first started my blog I was approached by a well known public figure and he gave me THE BEST pointer. He told me if I wanted my blog to be successive then I had to remain truthful to myself. Choose topics that hit me deep in my core and then just go. Talk the way I do every day, and make sure my personality is present at all times. When he told me this I said well what if people don’t like me or what I have to say?

He responded, “Do you have friends”? “Do they like to engage with you”? “After 17 years does your husband still like you and engage with you”? But most importantly “Do you like you and find yourself interesting”? I thought fair enough!

So here we go! My content is going to be bananas this year, filled with food, diets, crafts, workouts, real talk, and my Life. I am elated to welcome you all to my world.

I know that there are thousands and thousands of blogs that you could have joined or read but you chose mine and I’m honored!


Chili Time

It is a cold and rainy day here in Georgia and all I can think about is a comforting meal. I don’t know about you but my go to feel good meal is Chili. The key to really good chili is to stay away from can beans. Just give yourself 5 extra minutes to bring water beans to a boil for 5-10 minutes and then let them soak for 1-2 hours.

I have a large family and we are all athletic and therefore have a healthy appetite. Which means I spend a lot of time in the kitchen. So I like to think of meals that we can repeat at least once in the week.

Enough chit chat…Let’s start cooking!


  • olive oil
  • 3-5 Pound Roast
  • 1 bag of kidney beans
  • 1/2 bag of black beans
  • 1 Large Onion
  • 2 Red Peppers
  • 2 Green Peppers
  • 3 Garlic Cloves
  • Black Pepper
  • Season Salt
  • Oregano
  • 2 (8-ounce cans of Beef Broth)
  • Cumin
  • Chili powder

I always switch up my ingredients, not by much but small details. Such as adding beer or wine to make my sauce. I will add that particular recipe to my blog at a later date.

The first thing you want to do is cook your roast. I put my roast in the crockpot and season it with olive oil, lawrys, black pepper, oregano, cumin, chili powder and let cook for three hours.

While that’s going bring your beans to a boil and then let it sit for two hours then rinse and drain. Sauté your vegetables with olive oil and then add fresh tomatoes.

Place your heat on low and cover until all vegetables are tender. Then add beef broth to your vegetables, add your beans and your roast. Slice your roast into small chunks so it’s easy to pick up with your spoon.

There are several options that you can eat along with your chili such as corn bread, rice, or nothing at all just eat your chili.

Please watch the video below for full details on cooking this delicious chili.

You could have chosen any blog to read but you chose mine and I’m honored!


Sunday Roast

Eating a tender roast is the best way to end your Sunday.  If you are looking for comfort food that is delicious and easy to cook then look no further. The Sunday Roast is the ultimate meal.

When you are reading my recipes, you will see that I am not focusing on telling what seasonings to use. Everyone is different and depending on your dietary needs your seasonings may be different than mine. Your seasoning is what you use to make this recipe your own.

Please take note that I recommend you add warm milk to your flour and if you need your gravy to be thicker than add a little more flour and mix in your cup with a splash of milk and then pour in your pan. If your gravy is too thick, then add warm milk slowly into your pot and stir.


  • 2.5 – 3 pound roast
  • 1 Large green pepper
  • 1 Large onion
  • 1 Large red pepper
  • 4 carrots diced into cubes or a half of a bag of baby carrots
  • olive oil enough to coat the bottom of the pan
  • 1 cup of warm milk add a little more milk slowly if needed
  • 2 tbsp. of flour
  • your choice of seasonings. Typically salt, pepper, Lawry’s, Cumin, be creative with your seasonings

Place seasoned Roast into greased hot pan and sear on all sides, then turn heat down and add sliced vegetables, more seasonings. Turn heat on medium and cover for 20 minutes and then flip and cover again for 20 minutes. Add warm milk and flour in a cup and stir together and pour into the pan with the roast. Do not pour over the roast. Cover and place on low for 30 minutes.

Slice and Serve