Fermented Garlic in Honey

There are few foods that I love more than those that are sweet, tangy and a little bit funky – fermentations fit that bill! You give me any fermented food and chances are I am eating it straight out of the container with a fork. My fermented garlic in honey is an easy to make ferment, requiring very little prep time, very little ferment time and has a ton of pay off.

The result is garlic that is sweeter, more mellow and less sharp, softened by time and patience, while the honey is thinner, pungent and begging to be eaten. I hear you, hesitant and wondering, what the heck are you going to do with a jar of tasty, funky garlic and tangy, sweet honey? Drizzle the honey on soba noodles with green onions, slice up the garlic for your stir-fry, or add to beef stew – anywhere you need a subtle hit of flavor that’s unexpected. Even better, take a spoonful of the honey at the sign of a sore throat. Ready to give it a try?

10-15 heads of garlic, cloves peeled – I don’t recommend using pre-peeled garlic.
16 ounces of honey
1 tablespoon of chili pepper flakes (optional)
1 pint mason jar, sterilized (see note below)

Note: To sanitize your jar, wash your jar with hot soapy water and boil your jar for 5 mins, washing the lid and ring in as hot and soapy water as you can handle.

If you haven’t peeled your garlic already, go ahead and do that. I like to take the flat part of the knife blade and press the cloves until they crush, and the peel comes loose.

Next, smash your garlic, so it’s flat and splits up, you can also run a knife through it into chunks. I found that smashing my garlic to peel and giving it another smash broke them up enough for me. You’re looking for surface area, and if you want to slice or chop the garlic down even more, you’re welcome to. I am all about easy!

Next, fill your sanitized jar with the smashed garlic cloves, leaving about 1.5 inches from the top. If you want to add chili pepper flakes, now is the time. Give everything a good tap, or gently press down with clean hands, to make sure everything is settled and to remove any extra space.


Next, cover with honey. A heads up, this part takes a good amount of time as you let the honey fill every nook and cranny and sink to the bottom of your jar, which means pouring and waiting. This may be a good time to grab a drink or watch a show and keep coming back to it! When your honey completely covers your garlic, and no additional bubbles are popping up, add just a little more honey – you want it to be about an 3/4 inch from the top. Wipe the lid of the jar with a damp paper towel and close your jar. Place the jars on a plate or in a glass dish to catch any honey that escapes or from when you burb it! Yep, you’ll burp those jars like a tiny, well-fed baby my friend.

garlic and chili

Why and how do you burp your jars?? As your garlic ferments and starts to break down, it will product carbon dioxide, so burping, or opening the jar to let that out is needed. I’ll warn you now, it’ll be a little stinky, but it’s all part of the delicious process! You’ll do this every day or two for 4-6 weeks, but you can let it go longer if you like. When you’re happy with the taste and texture, you can keep it in your fridge for up to a year.

A couple of notes – you may see your garlic turn blue. This is perfectly safe and a common occurrence! It’s a pH change and your ferment is still safe. While honey is a great fermenting tool and botulism is low risk, you should keep an eye out for mold, which can be the result of not using a clean jar, or not handling with clean hands or utensils when burping or tasting your ferment.

I really hope you try this and enjoy it! Please let me know what you think!

Yours in tasty treats,

Christmas Stressings

Hello dear reader! 

I know it’s been quite some time since my last post – I’ll update on that after Christmas!  Speaking of, the holidays can be a magical time, but they sure can be hard too! It can seem like finding that balance is an insurmountable task, but does it have to be? The pandemic got me thinking about how I spend my emotional and physical energy and I am bringing that into this holiday season this year. While I wrote this piece originally for work, there’s value in sharing it far and wide!  Here is how I am keeping myself organized and a little more sane this year – I hope it helps you!

  1. Make a list of must do’s to prioritize the things that matter most to you…and share that with others! Your Aunt and her kids want to see you, but the in-laws also want you to come over, and you should probably stop by to see your brother, but the idea of hitting all the homes in one day sounds awful. Offer to host or choose which events to take part in. Setting boundaries and expectations early on can help ensure you don’t overcommit or feel bad if you can’t (or don’t want to) do something. Which leads to the next one…
  2. Say no! It is a simple one, but sometimes being ok with not committing or not doing something is the best gift of all. It is ok to hold time for yourself and allow yourself to be recharged! If it does not feel great to say no, try offering an alternative and find time to connect after the holidays. No can also be, “Not right now.”
  3. Find quiet moments in the craziness. I am not always good at this but scheduling time to take a break is necessary to keep my energy up and my happiness in the green. Need 10 minutes of yoga in the morning or an hour of reading at night, or a hot bath to unwind? Schedule it like you would any other important meeting or activity and tell those around you!
  4. Do something different! This year, instead of the normal gift giving, I will be giving experiences for most of my presents; not your normal “gift coupon books,” I will be prepaying for gymnastics class for kiddo; wine tasting for my friends; and cooking classes for the in laws that they can do with my daughter. Less waste and clutter AND more fun? Yes, please! It is truly the gift that keeps on giving. This year, instead of standing in line to see Santa, we planned to feed Alpacas and take a holiday picture there – no lines AND it is fun! Plus, the cost is a donation of canned food to help local families. It is a win all around.
  5. Give yourself grace. While the above are great, sometimes you may still feel overwhelmed and just need to let it out. That is ok, and if a good cry is what gets you through the holidays, then let yourself have it, shame free. Bacon knows I have had my share of meltdowns and overwhelm the past few weeks.

Here is to a holiday that is fun, relaxing, and more of what you would like it to be! If you have other ideas for self-care during busy times, please let me know! I’d love to share them!

Yours in taking care,

Chocolate Stout Cupcakes with Irish Cream Frosting

A few years ago, I wrote a fun post on boozy shots and Chocolate Stout Cupcakes with Irish Cream Frosting For St Patrick’s Day and wanted to revisit the recipe to see what I could improve. For the most part, the recipe held up, needing just a touch more sugar, but the directions needed a little clean up. I’m revisiting that recipe, with a couple of tweaks for St Patrick’s Day. These cupcakes aren’t your kids’ overly sweet sugar bombs – they are dark, dense, almost savory and filled with sharp chocolate and bitterness of a good stout beer, made just a touch sweet with the addition of Irish cream liquor in the frosting. Sound good? Read on! If you’d like a fun jello shot to pair with it, you can check out the original post, here.

Chocolate Stout Cupcakes with Irish Cream Frosting
Makes 12 cupcakes
1 cup Guinness, or stout beer
2 TB of Irish cream
1/2 cup dark cocoa powder
1 stick of butter
1 cup AP flour
3/4 tspn of baking soda
1/4 tspn salt
1 egg
1/2 cup of sour cream
1 cupcake tin and 12 liners

In a small pot combine your stout, Irish cream, dark cocoa powder and butter, and place over medium heat. Let the mixture warm up, stirring until the butter is melted and the chocolate is combined – do not boil, just warm it slowly. A tip: slowly adding the cocoa powder versus plopping it all in, makes for a smooth texture.  While that is heating up, combine your flour, salt, and baking soda in a large bowl, or in the bowl of a mixer stand and set aside.  Once your stout/chocolate butter mixture is ready, add to your flour mixture and stir until thoroughly combined. Finally, add your egg and your sour cream and mix until it’s incorporated too. Note – the mixture will look loose. That is ok!!
Bake at 325 for 17-20 minutes, or until a toothpick comes out clean.

Irish Cream Frosting
8 ounces cream cheese-softened
1/2 to 1 cup powdered sugar
1/4 cup Irish cream
A note: I don’t like sickeningly sweet frosting, so there’s not a ton of sugar in here. Taste as you go, and add more sugar to your liking.  
In the bowl of a mixer, combine the sugar and cream cheese blending until all is incorporated, slowly add your Irish cream until you have consistency that you want. Apply to a cooled off cupcake and enjoy!

I hope you enjoy!

Yours in chocolatey goodness,

Where There’s Smoke

What a year. Covid, murder hornets, wild fires and don’t get me started on all the sourdough bread I ate. What a dumpster fire 2020 was – but you know what pairs well with a dumpster fire? A Cocktail.

Specifically, Mezcal cocktails. With it’s smoky goodness it’s a pretty great ingredient to help send out the year. Mezcal can range from floral to heavy smoke and for these cocktails, I went with one lower on the smoke scale. While I partnered a few months ago with El Silencio, Yuu Baal is another good option.

So, ready to put 2020 behind you with a couple cocktails?

Smoke and Fire
1 part Mezcal
3 parts pineapple juice
1 splash key lime juice
Tajin or a spicy lime salt for dusting (I also like Kinders’ Tequila Lime)
Pineapple slices for garnish
Directions: Coat the rim of your glass with line and coat with your Tajin. Combine juice, Mezcal and ice, shake, strain and pour into your glass. (1 part = 1 ounce, but you can mix it up to taste).

Since one cocktail is delicious, why not add in another? This one combines the herbaceous flavor of rosemary, the tartness of grapefruit and the slight smoke of the Mezcal.

1 part Mezcal
1 part rosemary simple syrup (recipe below)
1 part grapefruit juice
1 part fizzy water or tonic
Directions: Combine all ingredients with ice, shake, strain and pour into a glass.

Rosemary Simple Syrup
A tip: Simple syrup is always 1 part sugar to 1 part water.
1 cup sugar
1 cup water
2 large sprigs of rosemary
Directions: combine sugar and water in a small sauce pan and heat over medium heat, stirring until combines and just starting to simmer. Take off of heat and add your rosemary and let it steep for 20 minutes while it cools off. Remove the rosemary and chill your syrup. A note: When I added my rosemary at the start, the flavor was a little too bitter for me.

So there you go – 2 easy drinks to wrap up the year and bring in more of the good! I’ll be back soon to update you on all that’s been going on and to showcase more of what you can expect to see in 2021!

How are you spending your New Years, dear reader?

Yours in looking forward to better days!

****As always, I disclose when I have partnered with a company. I did receive both product and compensation for an Instagram post with El Silencio, but this post is all me. 🙂

Relaxing Winter Tisane

Lately my sleep has been all over the place. Blame it on the craziness of 2020 or any of the other things that a normal year may bring. Up late? Yep. Asleep at 7 pm? That too. I’ve been working on other relaxation techniques, but came to the realization that I needed to cut down on coffee and not have it after noon if I wanted to get any sleep. It’s cold here in Seattle, and I still want something warm – enter my winter tisane.

Wait…I can hear you asking, “what’s a tisane”? Think tea, but without the true tea leaves – various plant components (like roots, stems, flowers, leaves of plants) steeped in hot water.

This tasty combo is earthy, chocolaty and has just a hint of orange. 3 easy to find ingredients that I now keep in my rotation to keep me warm and happy.

Relaxing Winter Tisane
Makes 3 cups

2 Tablespoons cacao husks, like the ones from the Cacao Tea Co.*
1 Tablespoon organic roasted dandelion root (it should come chopped, if not, run a sharp knife over it until it’s in small pieces)
1/8 Teaspoon dried orange peel (optional)
Cream and honey to taste

Add the cacao husks, dandelion root and orange peel to a heatproof container or coffee press, pour hot (but not boiling) water over the mixtures and let steep for 5-7 mins. Strain out the solids and pour into a cup. Add cream and honey to taste.

Easy, right? It’s easy to make it your own by add other herbs or flavors that make you happy. Enjoy!

Yours in getting a good nights sleep,

*As always, I will only recommend products I have tested and feel good about the quality of those products. The nice folks at The Cacao Tea Co were kind enough to send me a bag of their cacao husks to try out.

What Could Possibly Go Wrong?

Hi there Dear Reader. Remember that last post when I said that this year was the year of doing more and that 2020 was already looking to be pretty dang great? Yeah…I clearly jinxed us. Or Covid-19 did. Either way, here we sit in the middle of a pandemic, playing homeschool teachers, trying to carve out a sense of normalcy, and likely (let’s face it) trying to figure out when an appropriate time to day drink actually is.

My work day is mostly the same – I wake up, pour myself a cup of coffee, walk the 20 steps to my office, shut my door and go to meetings like always. Meetings now kick off with discussions of how everyone is coping and moves back to business. I am so very lucky that my work life really hasn’t changed much and I know it’s not that way for everyone. My little family has felt the impacts of Covid as well. Nick is a chef, and the hospitality industry was hit hard and early on and he’s on leave for now. Izzy’s school is also closed. Lucky for us, those two things happened close to the same time, so they are able to play together and she can get some version of home school.

I won’t lie, It’s really hard not to grieve (for a lack of a better word) the ability to see people, and go out normally. I do find myself anxious and unsure of what to do with myself. It’s the unknown that’s the hardest – when will this end? How bad will it get? Not having answers and feeling isolated is hard for me, as I’m sure it is for all of you. At least we’re all in this together.

We fill our time with the long list of to do’s that had been piling up – rebuild and paint the chicken coop, make more beef stock, redo the garden beds – check, check, and check. The 3 camping trips I set up were cancelled with the closure of state parks, so we camped in the living room. We’re finding creative ways to stay happy, and I’ve had time to reflect on myself and this situation. Do I have a lot of answers? Oh man, no, but here’s what I have learned so far:

1. Turns out I am not a homeschooler. Nope. Not good at it. No thank you. While my kiddo is learning, I am so grateful for a partner that seems to have infinite patience and is really good at teaching. I am throwing beers at him to keep that going.
2. I need tasks and I need structure. So much of my off time was spent running errands, or going to the park, just going. Without that, I turn into a grumpy mess that no snack bar can fix. I’ve got a list of tasks to keep me from turning into a tornado of emotions.
3. I also need time to recoup. I’m still taking my PTO even though plans have cancelled. I am resting, taking baths, and trying to write.
4. I’m working on avoiding social media. This one has been hard for a social gal like myself. I crave interaction, but loathe the pettiness and misinformation on the interwebs. For every person I have to mute, I “like” a page on llamas or something fun.
5. Lastly, my kid is resilient. I asked her how she was doing with everything that’s happening and when it got to the topic of fear, she reported, “why would I be scared? I have you and Daddy.” As long as I can keep a safe place for her, I think I am doing alright.

So here I am reporting to you from my office, still in my pajamas at 12:30, because, well, I don’t have any place to be and frankly these sweat pants are dang comfy.

Here’s to all of us getting through this together – how are you taking care in this crazy time?

Oh, and Dear Reader – the answer to your earlier question about when an acceptable time to start drinking actually is? Yeah, about 2 weeks ago, when all this crap started. God speed.

Yours in isolation,

Getting to more

Man. 2019 was an odd year. Anyone else feel that way and ready for all that 2020 has to offer? I started 2019 neck-deep in a project at work, launching a new program and coordinating background checks and technology access for over a dozen people, while supporting my other teams. While that program required long hours, creative problem solving and a lot of training needs, it was the highlight of my professional career and I was happy to give it my all. 8 months into the year, I would eventually hand it off, and prep for the next projects, and of course breathe. If you were wondering where I’d been on the blog the past year, that’d mostly be why – if it wasn’t work or family, it took a back seat.

2019 wasn’t just about work, it also became the year of travel. We camped in tiny cabins in the woods, sitting close to fires, chasing salmon runs, and watching herds of elk make their way slowly into clearings. We stomped through puddles in the woods on the hunt for nettles and miners lettuce, and we sat in hot tubs for hours on the San Juan Islands. We celebrated my 41st year of life in Canada, exploring every area we could. We flew to Kansas to visit family, riding on tractors and spotting cows, taking in time with Izzy’s Great Grandparent’s in what would likely be our last trip to see them. We experienced the Midwest’s storms and watched lightning strike while listening to family stories well into the night. We headed to Disneyland for the first time as a family and I was able to watch the excitement of my favorite place through the eyes of my fast-growing kiddo. So many adventures squeezed into the year, and so many good memories.

If you know me in real life, or followed on the blog – it was quiet in 2019, more so than my normal adventure packed years. I wasn’t feeling the desire or ability to write. I would start posts and then park them. Start, and then park. The ideas were there, but the energy wasn’t, so those posts, along with a few craft projects and friendships went to the way-side, the passion to do all the things tempered with the reality that I couldn’t (and at the end of the day didn’t want to) do it all.

Slowly, the creative urge started to return. I worked on crafts, teaching myself how to spin fiber into yarn and how to dye fabric with natural dyes. I took classes on crafting and herbalism and continued to focus on making salves and tinctures. I even started dipping my toes back into teaching crafting classes one on one.

Oh dear reader, there was food; always food. So many nights spent cooking, curing, fermenting and canning. There was the epic weekend of 50 lbs of tomatoes, the week of all things peaches, and the pickled fiddle head ferns, the nettle pesto, or that smoked brisket. When stressed, or just needing a break, I’ve always taken to the kitchen and this last year was no different. The gardens produced more flowers and tomatoes than any other vegetables, and we ended up adopting out the rabbits that had turned into pets rather than meals.

So here we are, already 2 months into 2020 and it’s already feeling different than last year. While 2019 was the year of hunkering down and saying no, 2020 is already the year of more. More time with friends, more long chats and reconnecting. More trips away planned, more house projects completed already with a to do list a mile long (dang old houses). The year of more is just that and it feels good.

So dear reader, while I’ve not been around as much as I have, I’m changing that and hope to hear more from you all too. Here’s to one heck of a 2020 and to more of all of the good.


Summer Cocktails with Moscow Muled

Hello dear reader! I hope the summer has been treating you well. Here in Seattle, the summer has gone way too fast, but we’ve been enjoying every moment as much as we can. Hikes, road trips, tons of great meals and of course, cocktails with friends. I’ll post more about our adventures soon, but wanted to share an easy cocktail recipe for you to enjoy in the last few weeks of summer, which is only made more beautiful by these copper mugs from my friends over at Moscow Muled!

See? SO beautiful, right? I know, I can hear you now, but that’s not a Moscow Mule in that mug! And you’d be right – these strawberry-lime margaritas just pop when poured into these babies.

These aren’t your Dad’s Moscow Mule mugs, they are hand forged, lined with food grade nickel (none of the leaching from standard copper), with welded handles, so they last. They also keep your drinks colder, longer. Function and form? Yes, please. They hold 16 ounces each, which is just perfect for this late summer and sitting in the hammock. Ready to give this a try? Read on!

Momma’s Strawberry-Lime Margarita
Serves two, nicely
The key is to freeze your strawberries in advance, which avoids ice and in turn a watered down cocktail (who wants that??)

For the margarita:
.5 lbs Strawberries, fresh
1.5 lbs Strawberries, frozen in advance
1/4 cup lime simple syrup (See below)
2-3 ounces tequila

For the lime simple syrup:
Simple syrup is your easiest cocktail addition – it’s always 1 to 1 (1 part sugar to the same amount of liquid).
1/2 cup sugar
1/2 cup lime juice
Heat the lime juice on low heat until hot, add sugar and stir until sugar is completely dissolved. Cool completely before using, and store in your refrigerator until used.

Put it all together:
Add the fresh strawberries, the lime simple syrup and tequila into the pitcher of a blender and blitz until the strawberries are blended up. Add the frozen berries and pulse until smooth. Pour evenly among your mugs and enjoy!

Simple, right? I’m telling you guys, this is the easiest drink you’ll have this summer. Not a tequila person? No worries!! This is also REALLY good with rum or whiskey, or without alcohol for those who just want a refreshing mocktail!

I’d love to hear your thoughts! Leave your comments below.

Yours in strawberry bliss,

PS-while this is a sponsored post, I do fully support this local company and have enjoyed these mugs thoroughly. As always, I’ll never share any product with you that I do not fully support and have tested myself. Cheers!

So full and grateful

Initially, I started this post to share my yearly menu and a cocktail recipe with all of you, but as we near Thanksgiving, I can’t help but think about how grateful I am this year. Mom is doing well with her cancer treatments, Izzy is thriving in school, work is busy and I have a roof over my head. I am healthy, happy and loved. There is just so much to celebrate and to be thankful for. I hope all of you are doing well, and are finding moments to be grateful!

This year, I am hosting Thanksgiving at my house, and while it’s just a small gathering, I’m going all out! I may be an overachiever, and diet be damned, it’s going to be good. Here’s the line up and a couple recipes for you as well, should you need ideas!

Thanksgiving 2018 Menu:


Wild mushroom, leek and ham quiche
Coffee and a lot of it to get me through this cooking

The Main Event:

A 22 lb turkey – I’ll be slathering a butter/dried wild mushroom mixture all over this beast, as well as under the skin directly on the meat
Chanterelle mushroom dressing
Candied yams – none of that canned stuff, oh no – actual yams, coated in butter and brown sugar
Green beans with bacon
Mashed potatoes
This amazing cranberry sauce, which combines fruit and booze – you can’t go wrong.
Deviled eggs
All coated in a gravy made from those delicious turkey drippings.


Golden Delicious heirloom pumpkin pie
Irish apple tart

On Tap:

Ledger David’s Savignon Blanc
Wind Gap’s old vine Grenache
Sidonio D Sousa’s Espumante Brut Nature Special Cuvee, because you always need something bubbly
And lastly, my new favorite, what we’re calling The Fall Fling – read on for the recipe!

The Fall Fling
1/2 ounce of St Elizabeth Allspice Dram (or other allspice liquor)
1/2-1 ounce of bourbon
1 cup apple cider
1 squeeze of lemon

Combine all ingredients, shake and pour through a strainer, easy right? I garnished mine with cherries that have been soaking in bourbon (which are technically for Christmas, but REALLY freaking good), but you can pick any garnish you want.


Mmmm…..This holiday is looking to be delicious! What are you all cooking and eating this year and what are you most grateful for?

All my best to you and yours,



The C Word

I’ve been absent lately. That’s the funny thing about life, days go by like normal and then one day it just gets busy. That’s where it’s been the past few months and if it hasn’t involved work or family, then it’s taken a back seat. There just hasn’t been room or energy for anything else.  What could be so big that it could slow me down from writing? The C word. No, not that one; the other one.  Cancer.

Recently I received an email from a family member encouraging my mom and I to go in for cancer testing.  She had tested positive for the BRCA mutation and was about to go through a hysterectomy and a double mastectomy. It wasn’t her first round with cancer, and after losing my maternal grandmother to breast cancer, it was time for me to go in.

I’ll say it now, I’m horrible at self-care. Do I do my monthly breast exams? No. When was my last pap?? Ummm…well. My last mammogram? 10 years, but you know…life. I was out of excuses.

I sat in my doctors office in that sassy yet breezy paper gown thing and listed my family history of cancer. I listed my own health concerns, including the small lump that’s been there long enough that I named him, my history of breast feeding, my eating and drinking habits (sigh),  and my overall concerns about leaving my family before my time. The doc agreed that we needed to get in some additional testing, including a mammogram, skin cancer testing and even genetic assessment to figure out whether I was a carrier of the mutation. Basically, I had the “welcome to 40, you’re somewhat old, but let’s get a full work up” battery of tests.

One by one, the tests were done. I repeated the same history, the same concerns from doctor to doctor. More people saw me in that damn paper gown, my boobs were pancaked into a machine and I even awkwardly announced to my dermatologist and his assistant I wore my best granny panties. Then, I waited.

There’s this feeling when you’re waiting for big test results, it’s hard to describe. It’s consuming and you worry; what if the results come back and it’s bad? What if, what if… Life drags on slower than it should and it feels like everything is on hold, because it kind of is. There’s that moment of panic when the phone rings and the relief when you hear the good news. Normally, I’m optimistic, but I couldn’t get past the negatives. I have good health insurance, I live in a great city that is known for good medical care. I have life insurance like no one’s business if things go south. I was feeling prepared for the business of it all, but it makes you pause and think of all the things you have left to do, the emotional side, the things you want to be around for and the years you want to spend with your loved ones.

Happily my tests all came back healthy. After weeks of waiting, I felt like I could breathe, like I could sleep and I could start doing more than waiting. I’m lucky, but due to my family history, I’ll go in for a mammogram yearly as well as an ultrasound 6 months later; a rotation every 6 months for the rest of my life. It’s worth it.

But this story doesn’t end with me – because life usually isn’t that simple. My mom also went in for testing and much like my story, she had put off testing. She went in for a mammogram as well, where a spot was detected.  Both our hearts sank; we had been so excited for my clean bill of health and I’ll admit, I had figured she’d be fine too. She went in for a biopsy and again we waited.

We agreed that as soon as the results came in that she would call or text – I’d keep my cell with me during the work day, just to be available.

And we waited. When the call came that the doctor wanted to see her, we knew it wasn’t likely to be good news, but we stayed hopeful.

The next day, the text I had hoped I’d never get came in, “I’m so sorry sweetie. It’s cancer”. I felt like wind had been kicked out of me. I had already lost my dad, Izzy had a rough start to her life, couldn’t we catch a damn break? My mom in true amazing spirit was positive and ready for a fight, albeit scared about what that could entail and I was too. If this life has taught me anything, it’s this: Life isn’t always easy, it surely isn’t always fair, but if you have good support and love, you can get through the tough so much better.

So here were are now, getting through the tough and looking for the positive. Mom’s genetic testing came back great, which means that we don’t move towards radical surgery. While her tumor is an aggressive form of breast cancer, it’s small, and this is her first incidence of cancer which also is a tick mark in her favor. We’ll take the positives where we can.  We learn next steps this week and then we’ll go through the lumpectomy and lymph biopsy together. We’ll continue treatment until we’re in the clear. We’re still scared, and realistic about the challenges, but we have each other and an amazing medical team her too.

So there you go, why I’ve been MIA and one hell of a good reminder to keep up with your medical tests. Here’s to healthier, happier days and getting back to normal.  Here’s a tiny feisty me, with an equally feisty mom.


Yours in kicking cancer’s ass,