FullCircle Florals Gardening

As I cruised the aisles in Costco the other day, I found a happy surprise, FIGS! My grandmother had a huge fig tree in her yard way back in the day. I rememeber eating them fresh off their tree with their fascinating flavor. I was curious, with my adult palette, how I would like figs now. So, I bought them up. Summer is in full swing here so they were forced to sit in my fridge awaiting a day when I arose early enough to fire up the stove to make the following recipes. I'm so glad I did! I found a great way to use my homemade bread I had frozen and waiting for its chance to become Bruschetta. The recipe,  Bruschetta with blue cheese and roasted figs , is in both Polish and English. Scroll down for the english. (Hint: Bake at 400 degrees).  Fig and Blue Cheese Bruschetta Recipe number two was very similar save the addition of Prosciuttio and the omission of the bread. Here is the recipe I used, Prosciutto Roasted Figs Recipe .  I think would be great fall appitizers

Cherries make me happy! Seriously, I'm sure there's some science behind why Cherries give me a giddy feeling that is virtually unshakable but that's a whole other article, someday! Today, after a long hiatus (as usual) I am back to share a super yummy recipe I made today. Back story, after my awesome weight loss of 60+ pounds last year I have been on the steady climb back upwards due to not doing my exercises and not counting those calories. I've been back at it again the last few months trying to make it more of a lifestyle change to avoid back slide. So, as part of my new revamped healthy lifestyle, I have added in health smoothies to my diet. Last time it was tea, that was nice and no cal but I have gotten a bit bored with that and this has fit the bill nicely. I have been busy pinning recipe after recipe on Pinterest so it's no surprise this morning when I decided to make a smoothie for breakfast that I opened it up and cruised my board for a tasty healthy

Photo via my iPhone, E. Henderson This recipe is by far one of our new fans. My husband thought it was like quiche without the crust (and much MUCH lighter in calories than a traditional quiche). It all started when I spotted a butternut squash in the store and had to take it home. I do this. I commenced sitting on my counter for some time before I resigned my self to just steam it in the oven and force myself to make something out of it. Of course, I then went to Pinterest and got a hit on this recipe. http://www.closetcooking.com/2012/11/butternut-squash-mushroom-sausage-and.html Of course I can never just make a recipe, so I did tweak this a bit. I used Swiss Chard instead of Kale and used already cooked squash so I skipped that whole step. I also used Colby Jack as my cheese of choice because that what I had in the fridge. Servings: makes 6+ servings Prep Time:  10 minutes Cook Time:  50 minutes Total Time:   60 minutes Ingredients 1/2 pound Italian sausage, casings re