Almond jelly with fruit cocktail

1 can (29 oz) Del Monte fruit cocktail
1 can (19 oz) almond jelly ( you can find it at an Asian supermarket), diced finely.

In a large bowl, mix slowly the fruit cocktail and almond jelly. Cover and chill for a few hours. Makes 6 servings.

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While taking a walk around my flat, I saw many long, tall stems of Salvia Clevelandii shrub on the sidewalk.

It's striking, unusual figure persuaded me to approach the plant. The common name of this shrub is Blue Sage. Inasmuch as the leaves' shape and aroma is likened to the herb sage.

They spread out to two sides, and the outline looks like a arc. I was astonished by the vintage color and exceptional contour.

Country Style Potatoes Salad with Buns

I love making the cuisine minceur. This salad doesn't add salt. I make this salad as an afternoon tea-time snack time after time. My family and friends love it as accompaniment to an afternoon of drinking and chattering.

1 bag of any kind of soft party rolls or buns

1 large potato peeled and finely choped

1 carrot peeled and finely chopped

1 red delicious apple peeled and finely chopped

1 cold hard-bioled egg finelt chopped

3 slices honey ham finely chopped

3 tablespoons low-fat mayonnaise

1/4 teaspoon chopped flat-leaf parsley

Cook patatos and carrots in boiling water until soft. Thansfer to a bowl of cold water. Drain away the water and pour into a mixing bowl. Combine with apple, eggs, ham and mayonnaise mix well. Cover and chill for at least 2 hours. Stuff the salad in each bun, then sprinkle with parsley.

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This is the first time in my entire life that I have observed the gorgeous spectacle of cactus.

It is the flowering season of these desert plants.

The scenery of cactus is extraordinaty!

Their bright-colored and beautiful appearance is incredible!

Saute Potatoes with Green Onions

This is an economical and simple dish. It's very popular in the spring time. Leave the meat out for a delicious vegetarian meal!


Serves 2 to 4 people

3 peeled and finly sliced large- sized potatoes.

1 tablespoon cooking oil

1/2 pound pork loin chop or breakfast beef cut thinly

1 teaspoon salt

1/4 teaspoon black pepper

2 green onions. White and green parts. Cut into 1 inch long pieces

Heat cooking oil in a large saute pan over meduim-hight heat. Add salt potatoes.

Saute until soft around 9 minutes. Add 2 tablespoons water

every 3 minutes ( Totel 3 times) in order to keep them moist and soft.

Add meat cook for a few minutes more. Add green onion cook a minute longer.



Share gourmet food with friends


Lynn (left) and Briana (right) enjoyed eating this dish during the break time.



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I was in Maryland during Easter time. Everywhere I went, there were many varieties of spring flowers in blossom. Thousands of people from all over the world were visiting Washington D.C. Viewing the cherry blossoms.They were unbelivably beautiful.







Energetic Words:

Look at yourself in the merrior before leaving for work and promise yourself that you will enjoy a wonderful day. No matter what happens to you.



Learning a new skill can enhance your life and get rid of sadness.

Pickled Radishes

During the scorching hot summer, this dish is refreshing, crunchy and light!

Makes for 4 servings:

2 bunch radish. Washed and trimmed. Thinly sliced.

3 mint leaves finely chopped.

1/2 teaspoon salt

1/4 teaspoon Japanese sesame oil


In a stainless bowl, toss the radishes and salt well. Refrigerate them for at least 1 hour. Drain off the water. Add mint and sesame oil together.
Garnish a mint leaf on the top and serve.


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The weather is getting hotter and hotter in Arizona. Yesterday I visited a Scottsdale park, seeing many ducks and geese enjoying their afternoon on the lake.

The duckings were quackly swimming next with their mother; it was amazing!

Two ducks were continuously sinking their heads into the water; it was funny. I enjoyed viewing the natural scene.