Lieutenant Colonel Susan R. Davis

This is the Women's Memorial at Arlington National Cemetery.

Kent and I pinning the silver leaves on Sue, oops, Lieutenant Colonel Susan R. Davis!

This is Mitchell and Shelby placing the silver leaves on their mom's shirt.

Another shot of Mitchell and Shelby pinning the leaves on their mom.

Doc Rock

Meet Doc Rock!















Doc Rock was in studio with us, sharing his music and his message on how to stay healthy.

To find out more about Doc Rock visit his website at:
healthrock.com

Pictures we promised to show you!

Here are a couple of pictures we promised to put up on the blog.

This is Walter and his family.

And this is Larry's little Neice Sarah.

Carrabba's Recipes

We had yummy food from Carrabba's yesterday, and Chef Brett shared the recipes!

BRUSCHETTE SICILIANI

4 each roma tomatoes, (washed and diced ½”)
¼ small red onion, thinly sliced
12 each kalamata olives (halved lengthwise)
pinch fresh basil leaves, medium chop
4 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon kosher salt
½ teaspoon dry oregano
¼ teaspoon black pepper


Mix all the ingredients together in a bowl and cover. Allow the ingredients to rest for one
hour at room temperature


TO SERVE

10 slices Italian bread sliced 1 inch thick
1 cup Extra virgin olive oil
Ricotta Salata cheese
Pinch chopped parsley


Brush olive oil evenly over the sides of the sliced Italian bread. Be sure to cover the entire side of the bread. Place the bread on a hot grill and grill for 2-3 minutes on each side.

Place the grilled bread around the edges of a round plate, leaving some space in the middle of the plate. Spoon the Siciliani sauce into the center of the plate and partially on to the bread. Top the siciliani with freshly grated ricotta salata cheese and chopped parsley.

TUSCAN TOMATO SALAD


1 cup Ripe beef steak tomatoes (1” dice)
pinch Kosher salt
pinch Black pepper
4 tablespoons Italian dressing
½ cup Arugula
pinch Chopped basil
10 pieces Toasted Italian bread (1” cubes)




1. Cut the Italian bread into cubes and toast lightly in an oven at 300 degrees for 5-10 minutes.

2. Place tomatoes in a mixing bowl and season with salt and pepper.

3. Add the arugula, basil, and Italian dressing and mix

4. Add the toasted bread and toss well. Be sure to coat the bread thoroughly. Serve immediately.