Blooming Card

A dear friend got a new job that involved a move several hours away. Yippee for her. Selfishly, boo for me. She’s awesome and fun, and I miss her. But I am so excited for her and this next step on her journey. It was something she wanted, and so far, it is giving her lots of opportunity. Right after she moved, I made her a card of encouragement. She’s gotten it, so I can share it now. It started with a doodle. Then I added watercolor. (Yes, I use children’s watercolors. They work.) Then I added slight additions with gel pens. What do you think?

Card 1 RTF

Card 2 RTF

Card 3 by Relish the Feast

Happy drawing!


Lemony Cod

Lemony Cod from Relish the FeastAfter a long, tiring day, it can be nice to have a bright, fresh dinner. This lemony cod sings. Seriously, it will serenade you as you eat it, and you’ll have to tell it to be quiet so you can hear Jeopardy! Pair it with a kale salad. Your health will thank you. Looking for a great kale salad recipe? Try Ina’s. It’s banging.


  • 1 piece of delicious cod
  • Thinly sliced yellow or white onion, enough to quasi-cover the fish
  • 1 juicy, medium sized lemon, thinly slice half of it
  • ¼-½ cup sweet white wine, bonus if it’s citrusy
  • Spoonful of capers
  • salt, pepper, EVOO


  • Heat the oven to 350 degrees while you prepare the fish.
  • Place the cod skin side down in a glass casserole dish.
  • Drizzle a small amount of EVOO on it. Sprinkle it with salt and pepper to your liking.
  • Quasi-cover it with the sliced onion.
  • Scatter capers on it to your taste. I used larger capers, so I pinched them over the fish before scattering them to release some of the juices.
  • Squeeze the non-sliced half of the lemon over the fish, leaving a little juice in the lemon for serving, and pour on the white wine.
  • Completely cover the fish with the sliced lemon.
  • Cover the dish with aluminum foil. Bake at 350 degrees for about 25 minutes. Keep an eye on it. I’m bad about paying attention to the time. If your piece of fish is small, cut the time. If it’s big, add. Use your judgement. Don’t eat this raw. It will flake a bit but still be moist when done. Google an exact time if you’re concerned.
  • Make your kale salad.
  • Dish up and enjoy.

Happy eating!


Recipe Review: Mango Lassi

Mango Lassi Review from Relish the Feast

The latest dish to enter my I-make-it-so-much-I’m-bound-to-tire-of-it-but-don’t-care-because-OMG-so-yums rotation is Mango Lassi. I had previously only ordered this at Indian restaurants because I assumed it would be terribly involved to make at home. WRONG! Enter Pinterest. I found two easy, delicious recipes that result in a pretty good Mango Lassi at home in under 5 minutes. Using frozen mango chunks makes it no muss, no fuss. My favorite recipe is from Dassana Amit on Veg Recipes of India. Several variations are given. Head there to read the recipe.


  • I use cardamom for flavor, left out the extra cream and did not add ice.
  • I have made it with both frozen and fresh mango. I prefer using frozen. I tried fresh several times, and the riper your mango, the more delicious your drink.
  • I added honey a couple of times. It helped add flavor when the fresh mango was not as ripe. I didn’t feel it added a lot to the frozen or very ripe mango versions.
  • I blend everything at once, not in steps.
  • I add water to thin it out.

This drink has so many variations that it can taste different each time you make it, but it is always good. On a hot summer day or after a spicy meal, Mango Lassi is even more enjoyable.

Happy drinking!


August Yoga Sequence

Lola doing yoga

Karma yoga classes are going great! This week’s sequence went over really well with the group, and I wanted to share it with you. Class lasted about 45 minutes but will fluctuate based on your speed and how long you hold poses. Remember that transitioning with control is key for both form and safety. Instead of writing it out with directions like the July sequence, I’m listing only the poses. If you have a question about a pose or a transition, leave a comment, and I’ll tell you how we did it our class.

  • Child’s Pose
  • Cat/Cow
  • Balanced Tabletop
  • Down Dog
  • Forward Fold
  • Tadasana
  • Half Moon (both sides)
  • Warrior 1 to Warrior 2 (both sides)
  • Warrior 3 (both sides)
  • Sun Salutation (twice, end at down dog second time)
  • Pigeon (both sides)
  • Downward Facing Boat
  • Child’s Pose
  • Paschimottanasana
  • Bound Angle
  • Reclined Bound Angle
  • Bridge
  • Knees to Chest
  • Happy Baby
  • Corpse



Pork au Vin

Pork au Vin by Relish the Feast

This accidental dish was the result of clean pan availability, poor planning and distractions. Still tasty though! It’s like a pork version of Beef Bourguignon mixed with Coq au Vin but has no mushrooms. You might think it’s like neither of those things; make it and find out. ;)


  • 2 skinless, boneless pork chops
  • 1 medium, yellow onion
  • 2 medium/small carrots
  • Worcestershire sauce
  • Red wine
  • Beef stock
  • Olive oil, garlic powder, salt and pepper

(Not too Specific) Directions

  • Chop onion and carrot into chunks.
  • Cook them with a drizzle of olive oil in a little pot over medium heat for like 5 minutes, stirring occasionally.
  • Sprinkle with garlic powder, salt and pepper to your taste and stir.
  • Open a bottle of red wine. Pour yourself a glass. Have a sip. Mmmm.
  • Chop pork into chunks. Keep stirring the onions and carrot from time to time. You don’t want them to burn.
  • Realize that the onions and carrots might burn. Pour in about a cup of wine (not the one you poured yourself). Add like a half cup of Worcestershire sauce. (I just shook the bottle over it for a while, so measurement is probably inaccurate.) Then add some beef stock. The liquid should come to the top of the onion/carrot mixture. Stir and let it cook away to reduce the liquid.
  • Slightly heat olive oil in a pan over medium heat. Add pork chunks. Season with salt and pepper. Lightly brown every side, but don’t worry about cooking it completely through.
  • Add browned pork chunks to onion/carrot mixture. Stir. Add more of each liquid to cover the new height of stuff in your pot. Stir. Let this keep cooking to reduce the liquid. Stir occasionally. Use this time for other activities – playing ball with your dog is a popular choice in my house.
  • Once the liquid has reduced by about half, check a piece of pork to make sure it’s completely cooked. If not, leave the heat where it’s at and keep cooking. If it is cooked all the way through, dish up! If you’re in the middle of a round of Jeopardy! and aren’t ready to eat, turn the heat to its lowest setting and finish the round. Dish up at the commercial break.

To round out this meal, I lightly sauteed red and yellow bell peppers and made a box of quinoa/wild rice. It would also have been delish with mashed potatoes.

Happy eating!