Family, Food Flowers and friends 3

Another photo stream

Daniel, our first grandson and grandchild. 

Daniel and I 

Blue painted Walls

Nates college graduation 

texas 

Zoe and me

My Thanksgiving cookies

Me making gnocchi 

 

One of my fall centerpieces

Variety hybiscus

Maddie and me

Sleeping bee

Daniel our first child.

Italy vacation 2014

Family#1

TODAY I RARELY GO A DAY WITHOUT TAKING A PICTURE.

Mom and me!

Mom

Mom and her high school friends

Mom and her brother Ray

Me

Angela and Joe

Dad and uncle Godfrey top

Uncle Gerard, Grandma and Grandpa

Aunt Anna center

Lil, baby Al and Albert 

Susan and friends

College formal.  My mom made my dress.

 

    Susan and her Dad.

New Year’s party!

M.j.

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Roasted sweet potatoes, onion and zucchini

Sautéed breaded pork chops,  roasted veggies and applesauce .

DESSERT! Layered Chocolate cake with whipped cream topping.

SWEET POTATOES I ROASTED FIRST.  Added zucchini 5 minutes before serving.

4 cups chopped peeled sweet potato 

1 sweet onion, cut into wedges

2 tsp. Garlic powder 

3 +tablespoons olive oil

1 pinch salt and ground black pepper to taste

Sweet potatoes:

Mix sweet potatoes, onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. 425 for 25 to 30 minutes.

Zucchini: ( I did zucchini in another pan because I didn’t want to overcook them.  

1. Preheat: your oven to 400°F (200°C). 
Slice: the zucchini into 1/4- to 1/2-inch rounds or spears. 
Toss: the zucchini with olive oil, salt, pepper, and your favorite seasonings, such as garlic powder or Italian herbs. 
Arrange: the zucchini on a baking sheet in a single layer, ensuring pieces aren't overlapping. 
Roast: for 10-25 minutes, checking for tenderness. Toss zucchini with other veggies to serve.
Serve: immediately. 



























I roasted sweet potatoes 

PS. ADD MORE OLIVE OIL SO NOT TO HAVE VEGGIES dry out TOO MUCH!