Ingredients:
½ tsp paprika
2 Tbsp apple cider vinegar
1 cup soy sauce
1 cup water
Directions:
Use immediately as a marinade or sauce, or store in the fridge for 1-2 months.
Life ... curated and with purpose. First a dreamer, then a realist!
Says page administrator Emily Smith: "Craving pizza but sticking to keto? Try these cheesy Pepperoni Pizza Quesadillas for a deliciously guilt-free treat!”
Cheesy Pepperoni Pizza Quesadilla (Made it. Like✅)
*What you need*
- 2 large low‑carb tortillas (or regular flour tortillas)
- ½ cup shredded mozzarella (or a blend of mozzarella & cheddar)
- 10‑12 pepperoni slices
- 2 Tbsp pizza sauce (sugar‑free) – optional
- A pinch of Italian seasoning – optional
*How to make it*
1. Heat a non‑stick skillet over medium heat.
2. Lay one tortilla flat, spread the sauce (if using), then sprinkle the cheese, pepperoni, and a dash of Italian seasoning.
3. Top with the second tortilla.
4. Cook 2‑3 min per side, pressing gently, until the cheese melts and the tortillas are golden‑brown.
5. Slice into wedges and serve with extra sauce for dipping.
Enjoy that melty, pizza‑and‑quesadilla mash‑up in under 10 minutes!
Let me know if you want a low‑carb twist.
Recipe #2 --
3 Ingredient Cottage Cheese Pizza
*What you need*
-1 cup of cottage cheese (full fat, small curd)
- 1 large egg
- ½ cup shredded mozzarella (or your favorite cheese)
*How to make it*
1. Pre‑heat oven to 400 °F (200 °C). Line a baking sheet with parchment.
2. Mix cottage cheese and egg until smooth. Spread into a thin circle (about 8‑inch).
3. Top with mozzarella (and any other low-carb toppings you love).
4. Bake 15‑18 min, until the crust is golden and cheese melts.
''Enjoy a protein-packed, low-carb pizza! Let me know if you want topping ideas.’’
🍕🌮🍕🌮🍕🌮🍕🍕🌮🍕🌮🍕🌮🍕🍕🌮🍕🌮🍕🌮🍕
When it comes to buying investment wardrobe pieces we can’t go wrong with a trench coat, the most iconic perhaps is British luxury brand, Burberry. As it turns out, they go on sale this time of the year, so now is the time to browse the department stores which carry them.
Still 2 pieces from LaVain’s High Jewelry Platinum Collection really caught my eye! I (not my bank account😛) can envision wearing them as they are classic and gorgeous!
I can’t claim to have discovered it. That honor goes to someone I know who has excellent taste in everything from food and drink to dry goods.
I learned Nicholas Figueroa is the number 1 selling brand of champaign in France, the beverage’s country of origin. It isn't sweet, but the taste is middle dry and fruity, crisp and refreshing. It has medium bubbles and acidity.
According to a write up about the champaign by Lisa’s Liquor Barn, "it’s bursting with red summer fruit flavors. A delicious cavalcade of red currant, blueberry and raspberry notes, combined with a hint of strawberry. From within its refined and vibrant structure, its clean flavors are extremely delicate and nuanced.” Scores 92 points. Frankly, I couldn’t have said it better, myself ... no, seriously and honestly, I literally could not speak the lingo, so thank you, employees of Lisa’s Liquor Barn!
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| Photo: Madisondecinq |
Still we enjoy smelling extra good, and this pleasing, clean scent is a winner.
I suppose a reason I like New Year’s Eve is it closes out the Christmas season. It’s the cherry on top of our high spirits. Christmas and Easter are two major holidays, each stretching out over a week, with Easter the more solemn one. The yin and the yang of Western cultural holidays. I love the sparkle, glitter and gaiety of Christmas completed by New Year’s Eve, and the anticipation of Spring and the renewal of Easter. I’m also happy Easter hasn’t become commercial like Christmas.
I prefer eating to drinking, however this year I intend to open a bottle of Champagne.
As we sit home with 4 inches of snow on the ground today, I’m browsing online at Macy’s party dresses pretending I'm selecting one to wear to a fancy New Year’s Eve party.
| Adoration of the Shepherds by Jacob van Oost (1603–1671), a Flemish Baroque painter |
My weakness isn’t sweets but savory snacks, namely salty, spicy, greasy snacks. If I choose wisely like French fries, occasionally I can eat them for dinner. On the other hand, potato chips are so light and airy, many of us can consume pounds of them without thinking. SunChips, Nacho Corn Chips and Spicy or Nacho Tortilla Chips are other favorites.
Nowadays I rarely buy chips because the quantity in a bag shrunk to a point it’s not worth hauling them home anymore. We’re lucky if a $6 bag contains 7 ounces. I mean, it’s enough for me, but what will the rest of my family eat?😛 What we get in a bag for the increased price makes buying chips no longer worth it. Personally, I feel ripped off!
When I was a toddler around 2 - 3 years old I remember my father buying potato chips that came as huge twin bags in a box. You got a lot of crispy potato chips that a family could share. I googled the cost. Over the length of 2 decades (around 1955 - 1975) they sold for 25 cents - 99 cents at A&P. A one-serving bag sold for 5 cents - 25 cents over the years. As I write this blog, I realize it was my Dad who got me hooked on salty snacks at a very tender age, but, I digress!
When quantities shrunk while prices rise, at some point we, consumers, must say no to stop the insanity! Nowadays we can buy 5 pounds of Russet or Idaho potatoes for the cost of a personal bag of chips!