September 8th, 2011

943 E. University Blvd. #171

Tucson, AZ (@UA)


It’s nice to be able to walk just across the street from campus-especially when it is sooo hot, and duck into a really cozy little spot, with ambiance, good food, and a wine bar. It will be even nicer when my youngest turns 21.

Lauren’s Grapefruit Margarita

September 8th, 2011

I love to give credit where credit is due, and nothing makes me prouder than to post my relatives or friends tried and true recipes. However, when that relative is one of my own children, I have hit the jackpot. I am proud to have raised little foodies whose eating lifestyles has been transformed by sharing farm fresh, locally grown, organicĀ  food over our table throughout the years. And now, my daughter Lauren has taken it one step further by creating enjoyable beverages and a blog to share with others! Check her thoughts out at: BlueRoseGold, while sipping one of these tasty margaritas!

2/3 c. tequila

1/3 c. Triple Sec

Splash of orange juice

1/4 c. fresh squeezed lime juice

1 1/2 c. of fresh squeezed grapefruit juice

Splash of sugar water

2 c. ice

Blend and pour into a sugar rimmed glass and enjoy!

Firecreek Coffee Co.

September 8th, 2011

6501 E. Cave Creek Rd.

Cave Creek, AZ 85331


Elote in Sedona serves and sells Firecreek coffee. Come to find, it’s fresh and locally roasted right here in Cave Creek. Along with coffee and tea, it looks like they also serve breakfast and brunch. I haven’t tried it but if it is anything like the coffee, it will be good.



Elote Cafe

September 8th, 2011

771 Highway 179

Sedona, AZ 86339


Located at the King’s Ransom Hotel in Sedona, Elote is an amazing Southwest restaurant, featuring dishes made well with local, seasonal, ingredients. I have wanted to come here for sometime and finally did. Better than trying to describe the dishes here, I bought the cookbook and I hope I can replicate them at home. I don’t believe they take reservations, but if you arrive early and there’s a wait, just order a margarita and watch the sunset on the patio. Divine!

The Orion Bread Co.

September 8th, 2011

1028 N. Main St.

Cottonwood, AZ 86326



I recently purchased Redrock Sourdough at the Payson farmer’s market and it was delicious. This fine artisan bread is all natural, and no preservatives. It had a wonderful crunchy crust and soft middle when it was heated. What more can I say, besides I wish it was closer to Scottsdale.

UA Meat

September 8th, 2011

The University of Arizona

Meat Science Laboratory

Department of Animal Science

4181 N. Campbell Ave.

Tucson, AZ 85719


As part of the animal science program at the UA, this is as fresh a local butcher for grass fed meats as it gets.

Utilizing their own free range cattle as well asĀ  some of the local ranchers, you can place an order and shop here for an array of delicious cuts of beef, including ground, steaks, ribs, roasts, as well as lamb, and some pork. Their beef Italian sausage is wonderful and lean. It averages around $3-$4 per pound, so I stock up when I come to visit. This is the same that you will find at some farmer’s markets for half the price! On Friday’s you might find a sale sign indicating the students are selling what they have practiced during “lab”.

Jax Kitchen-Tucson

April 28th, 2011

7286 N. Oracle Rd.

Tucson, AZ 85704



A wonderful local restaurant using fresh, organic ingredients, original recipes, set in a strip mall but with a charming atmosphere.

El Guero Canelo-Tucson

April 28th, 2011

2480 N. Oracle Rd.

Tucson, AZ 85705


A great quick stop for some authentic Mexican fast food in Tucson.

Recipe-Red Potato Salad

April 28th, 2011

Oh, I just found this on a piece of scribbled note paper from last summer and was reminded how yummy this was when I took it to a picnic at the beach. Now that’s a great food memory!

Steam for 10-15 min, pour into bowl and cover with a towel, let stand for 10-15 min.:

3 lbs quartered Red Potatoes

Meanwhile, whisk together:

1 c. Mayonnaise

1/4 c. Buttermilk, milk or white wine (or combination of)

2 T. Dijon mustard

1/2 c. fresh Dill

1/4 tsp. pepper

Add to Potatoes when cooled:

1/2 c. chopped Celery

1/2 c. chopped Red Onion

Pour dressing and keep cool til serving.

Recipe-Ina’s Spring Green Pea Soup

April 28th, 2011

This light and refreshing soup received rave reviews when I served it as a starter on Easter. It was especially lovely ladled into robin’s egg blue china I inherited from my aunt.


1/4 c. Butter

Add and saute for about 10 min.

1/2 c. Onion diced

1 c. chopped Leeks

Add and heat through:

2 c. Chicken stock

10 oz. frozen Peas


1/3 c. fresh Mint leaves

1 tsp. Salt

1/4 tsp. Pepper

Add one large ladle into blender and blend on low til creamy. Slowly add ladle by ladle into the top of blender.

Chill at this point, til ready to serve or:

Add and warm through:

1/4 c. Creme Fraiche

2 T. fresh chopped Chives

Serve with a dollop of creme fraiche and chives on top.

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