Our son Cameron, the consumate actor, lives in Philadelphia PA. We traveled there yesterday to see his play, A Midsummer Night’s Dream. All I have to say is WOW!! We were blown away. If you are in the area stop by, cop a squat, and enjoy. They are perfoming in Liberty Lands Park and it’s free.


Philadelphia, known as the birthplace of American democracy. It was named by William Penn. Philadephia is Greek for “brotherly love”. The first capitol of our nation, home of the Liberty Bell, Independence Hall, the signing of the  Declaration  of Independence, the Eagles football team, the Flyers, and Boyz II Men. Philly is rich in history and the arts. A walk through the city is a breathtaking view of architecture at it’s finest.

It is also a haven for foodies with some of the best retaurants and chefs in the world. Did you know that Philly is famous for it’s cheesesteaks, soft pretzels, peeps, and Philadelphia cream cheese? It’s also home of the wing bowl, an eating competition that draws nearly 20,000 people. Who doesn’t love wings?

We had a fantastic meal at El Camino Real. Tacos and Margueritas all around for everybody. Very close to where our son lives and plays; in a very hip, up and coming neighborhood. Wahlburgers was directly across the street, sadly no sightings of Mark. I was hopeful!!!

You always look at your children and wonder if they are eating right and taking care of themselves. In an effort to ensure that, I told him I would start sending him some recipes that were easy. One of Cameron’s favorite meals has always been my goat cheese pizzas. Simple to make, light, few ingredients, and very tasty and filling. I figure that a starving actor can afford to make them too. I am posting this recipe in honor of him and his play. I hope you enjoy it too! By the way, Cameron is center stage in the red scarf!




  • Olive oil, 1/4 to 1/2 C
  • Garlic cloves, peeled, lightly smashed
  • Fresh tomatoes, thinly sliced
  • Goat cheese, 1 log
  • Naan or flatbreads, amount depends on number you want to make
  • Fresh Basil, coarsley chopped
  • Salt, pepper, crushed red peppers, to taste


  1. Pre-heat the oven to 450 degrees, place rack to 2nd lowest position in your oven.
  2. Brush the naan or flatbreads with olive oil and sprinkle some sea salt on the crust to taste. Put on the rack in the oven and pre-bake for about 4-5 minutes.
  3. Remove crust from the oven and with the smashed garlic clove, rub it all over the crust while still warm.
  4. Layer the tomatoes in a single layer all over the crust.
  5. Top with goat cheese, the amount depends on how much you would like.
  6. Put back in the oven and bake for an additional 7-10 minutes until the crust is crisp and browned, less if you don’t like it crunchy.
  7. Remove and top with the chopped basil.
  8. Salt and pepper to your taste and add crushed red peppers if you like a little heat.
  9. Drizzle lightly with additional olive oil.
  10. Cut into servings and eat immediately.


It’s just that easy. It makes a great, light, summer meal or quick appetizer for guests. It also helps with those bounty of tomatoes that are soon to come.

Til next time,

Ciao xoxo





Book Club & Vegie Pizza

It’s always fun to get together with my girlies. We have been a book group for about 4 years and friends, it seems, for years. I have to say, our reading efforts are terrible. We do however, enjoy a glass of wine or two, and laugh a lot. I think one of our most infamous get togethers was 50 Shades of Grey. Now, that was a discussion and many bottles of wine!!!

This is a collage of our crazy group!


This month we are reading a classic, Treasure Island. The inspiration came from the recent TV series, Black Sails. If you haven’t seen it and get the opportunity I highly recommend it.

Everybody brings a bottle of wine and some food, to pass and share. I made a cold vegie pizza; it’s one of my fav’s. I have lightened it up so I can really enjoy it. It was a recipe originally taken from a pampered chef party that I went to many years ago. If you don’t want to lighten it up, by all means use full fat products. It feeds about 8 people easily and either way is quite tasty.



32 servings at 4SP per serving


  • 8oz. reduced-fat cream cheese, softened
  • 1/2 C plain non-fat yogurt
  • 1/2 C light mayonnaise
  • 1 (1oz) package powdered Ranch dressing mix
  • 2 (8oz) cans reduced fat Pillsbury crescent rolls
  • 1 C fresh broccoli, chopped
  • 1 C red pepper, chopped
  • 2 carrots, finely grated
  • 4 green onions, chopped
  • 1 1/2 C reduced fat (2%) shredded cheese


  1. Pre-heat the oven to 350 degrees.
  2. In a large bowl, combine cream cheese, yogurt, mayonnaise and Ranch dressing and beat on medium speed with an electric mixer until smooth and creamy.
  3. Remove crescent rolls from the cans, (I hate this part, those cans scare me when they pop..Haha).
  4. Roll out in one big piece onto a large cookie sheet that has either been greased or you can use a sil-pat (no added oils). Pinch the seams together as needed.
  5. Bake for 8-10 minutes or until golden brown. Let cool completely.
  6. Spread the cream cheese mixture on the cooled crust.
  7. Top with the chopped vegies.
  8. Using a pizza cutter, or a large knife, cut into 32 squares.
  9. Serve immediately. (can be stored in the refrigerator in an airtight container for up to 4 days.)

Til next time,

Ciao xoxo