Chicken Nachos

I was at my beloved Wegmans early this past Sunday morning. I had to work that morning, and I was picking up some breakfast treats for everyone who had to work too. Whether this plays into the story or not…I was dressed for a normal workday because we had customers coming in for a meeting that morning.

Now, before I start…in hindsight, I’m trying to recall if I saw a lady shopping in her pajamas while I was doing my own  shopping. If I did, it was one of those times when you see the other people shopping in the store, but you’re really not paying any attention to them. So, maybe I did see her, but didn’t pay any attention to her.

But is my story….

As I was loading my car with groceries, a lady appeared about three inches from my face, totally startling me.

“You know why I’m wearing pajamas?” She asked me while waving her hand in front of her Buffalo Bills pajama pants.
“Oh! No I don’t” I replied to her, and took a step back to reclaim my personal space.
“Today is my day off, and I’m comfy in my pajamas” she said, as she took a step forward and filled in that personal space.
“That’s awesome! You do look comfy!” I said, as I took a couple of steps back, trying to draw that invisible line that I didn’t want her to cross.
“You looked disgusted when you were staring at me.” She said as she took that step and crossed my invisible line.
“Oh gosh, no…just now? I didn’t even see you! You’re too cute! I wouldn’t have looked disgusted at you!” I said taking a step closer to her, now invading her personal space…
“I’m wearing my pajamas, and I’m comfy, and I want to stay in them all day and watch the game..” She said, taking a step away from me to reclaim her personal space.
“I think that’s a great idea, and if I didn’t have to work today, I’d be in my comfy pajamas all day too!” I told her as I started to put my groceries away again, hoping that the conversation was coming to a close.

It wasn’t.

“You are very personable, not at all what I thought of you when I saw you staring at me in the store.” She said, as she moved closer once again, and handed me a bag from my cart. “But I wanted you to know that I did see you staring, and I’m entitled to a comfy day once in a while” she said as she took my cart away from me to push to the cart corral.
“I’m so sorry, I honestly…” and the rest went unheard as she walked away and put her hand up in the air as if to say “We are done here”….

And she drove off leaving me standing at the open back of my SUV wondering what the heck just happened… a little upset, yet a little humored by the whole crazy encounter.

I started thinking about Pajama Lady as I was driving to work, and wondered if maybe she was that self-conscious that she let the whole scenario play out in the store, and then began to believe it. I do tend to stare off into space when I’m thinking…and maybe my mindless staring along with my resting bitch face made it look like I was disgustedly staring at her.

Regardless, it has left me with an uneasy feeling to think that I unknowingly made someone feel bad about herself, when in fact, if Pajama Lady knew me…she’d know that I’m so insecure about my looks…that to me, she looked like an absolute princess in her Buffalo Bills pajamas!


So, in honor of Pajama Lady’s comfy Buffalo Bills game day, I decided to make some chicken nachos.  And while this recipe looks like it’s long and complicated, it really isn’t.  It doesn’t take much time to throw everything together, and while the tomatoes and onions are marinating, you can lounge for hours in your own pajamas!   I decided to make the chicken in a carnitas style because I really love the flavor combination with the garlic, lime, oranges, and that faint taste of lager.  

I love nachos. And I love the beauty of life when you can make them in any way imaginable! I love the sloppy mess, the ten million flavors that are delicious on their own, but when put together are even more crazy delicious. And that’s exactly what you’ll get with these nachos! I used mozzarella pearls for the cheese, but I have to say that you could use pretty much any type of cheese, Cheddar, Feta, or even Bleu cheese…and they’ll be delicious!

Life is good. It’s a “Like my friend Jamison always says…You just can’t make this stuff up…” kind of good.

Chicken Nachos
Serves: 6 to 8 servings
The Nachos
  • Fried Corn Tortillas
  • Carnitas Style Chicken
  • Cilantro Lime Rice
  • Pickled Onions
  • Marinated Tomatoes
  • Blackened Corn
  • Black Beans
  • Cheese, I used Fresh Mozzarella Pearls
  • Olives, I used marinated olives from the stores olive bar
  • 2 avocados, sliced
  • Fresh limes for garnish
  • Fresh cilantro for garnish
The Tortillas
  • 1 package small corn tortillas
  • Sea Salt
The Chicken
  • 4 boneless chicken breasts
  • salt and pepper
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, roughly chopped
  • ½ cup Mexican lager, or any kind of beer will do!
  • Juice of one orange
  • Juice of one lime
  • ½ tsp oregano
  • !The Cilantro Lime Rice
  • 2 tbsp butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 cup rice
  • 2 cups water
  • Zest and juice of one lime
  • 2 tbsp cilantro, chopped
The Pickled Onions
  • 2 cloves garlic, sliced
  • 1 fresh jalapeño pepper, sliced
  • 1 small red onion, thinly sliced
  • 1 cup white vinegar
  • 3 tbsp sugar
  • ½ tbsp salt
The Blackened Corn
  • You can blacken your shucked corn on the cob on the grill, under the broiler, or even on your stove! Simply place the corn over the heat, and rotate as it becomes blackened from the heat. Let it cook to your desired darkness. Season with salt and pepper.
The Marinated Cherry Tomatoes
  • 2 pints cherry tomatoes, halved
  • 2 scallions, sliced
  • 3 cloves garlic, minced
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  • 2 sprigs fresh thyme, chopped
  • 2 tbsp sugar
  • ½ tsp ground black pepper
  • ½ tsp salt
  • ¾ cup olive oil
  • ½ cup red wine vinegar
The Nachos
  1. Arrange the tortillas, chicken, rice, onions, tomatoes, corn, beans, cheese, olives, and avocados on a serving tray. Garnish with limes and cilantro.
The Tortillas
  1. I usually like to leave some whole, and cut the rest in quarters.
  2. In a frying pan, add about 1” of vegetable oil. Heat over medium heat. To test the oil, I’ll usually just toss a small piece of tortilla into the oil and I know it’s ready when it is sizzling and bubbling in the oil.
  3. Place one or two tortillas into the oil and fry until golden brown and crispy on each side. Remove from the oil, and drain on a paper towel lined baking sheet. Sprinkle with Sea Salt.
The Chicken
  1. Generously season the chicken breasts with the salt and pepper. Heat the olive oil on high in a large frying pan, and then add the chicken. Sear on both sides until browned, reduce the heat to low, and add the onion, garlic, beer, orange juice, lime juice, and oregano. Simmer, covered, for about an hour, or until the chicken is fork tender. Remove from heat, and pull the chicken apart with two forks. Let rest in its own juices.
The Cilantro Lime Rice
  1. In a small saucepan, melt the butter, and sauté over medium heat the onion and garlic until translucent. Add the rice, water, and the zest and juice of the lime. Increase the heat to high, and bring to a boil. As soon as the rice begins to boil, give it a good stir, reduce the heat to low, and cover. Let simmer for about 25 minutes, stirring about halfway through. After 25 minutes, remove the cover, and fluff the rice. Stir in the chopped cilantro.
The Pickled Onions
  1. Place the garlic, jalapeño pepper, and onion in a bowl.
  2. Bring the vinegar, sugar, and salt to a boil, and pour over the garlic, pepper, and onion. Let sit for about 2 hours or overnight. Place in a covered jar, and refrigerate up to 2 weeks.
The Marinated Cherry Tomatoes
  1. Place the halved cherry tomatoes and scallions in a bowl. Whisk the garlic, parsley, basil, thyme, sugar, black pepper, salt, olive oil, and vinegar together until fully combined and the sugar has dissolved. Pour over the tomatoes, and let marinate for 2-4 hours. Refrigerate for up to 1 week.



Raspberry Jambles

One of my most favorite restaurants is Elm Street Bakery in East Aurora, NY. It’s totally my taste in rustic warmth, with a bakery on one side, a cafe on the other, and a big old wood fired oven in the middle. When we (my Bff Cindy, and a good friend Devin) go there, I always, always order a pizza. sometimes simple with pepperoni and mushrooms, other times a white pizza with ricotta, greens and lemon, or my most favorite made with “Nduja.

Anyway, I’m getting carried away with the pizza, and that isn’t even the topic of this conversation today!

After a leisurely lunch, we would always stop at the bakery side. We were pretty predictable in our choices. Cindy would get a cookie of some sort, usually molasses. Devin would get a slice of banana bread with butter. And I would get a delicious dessert cookie called a raspberry jumble. I’d save it for the afternoon…you know…when that 2:30pm exhaustion would hit. Or sometimes before, because I just could not wait to eat that buttery, raspberry filled treat!

And now that I’m not working in East Aurora anymore, I don’t get to go to Elm Street anymore. I miss it, I miss my friends…and I miss those raspberry jumbles! So, last weekend, I decided to try my hand at making them, or something similar to them.

I knew that the bottom portion was a buttery cookie type confection, so I used my shortbread cookie recipe for that. It’s such a great recipe for so many different kinds of cookies! The raspberry section is a simple jam made from fresh raspberries and sugar, or if you’re running low on time, your favorite store bought would be just fine!  The top layer is a nutty oatmeal streusel. These cookies are perfect combination of buttery shortbread, raspberries, and streusel. And oh, so easy to make!

If you’re a shortbread lover like me, you’re going to love these Raspberry Jambles. Yeah, I changed the name of them because I wasn’t sure if I could use the same name as the restaurants! And now that we have the base and top figured out, the middle can be an endless possibilities of fruit jams, chocolate, cinnamon, or even peanut butter!

I just know that you’ll love these as much as I do!

Life is good. It’s a “Life is never predictable, I think… and that’s a good thing, because what a boring life it would be. But when it comes to sweet confections, predictability for me, is necessary.”…kind of good.

Raspberry Jumbles
Serves: 12
The Shortbread:
  • 1 stick, plus 2 tbsp butter, room temperature
  • ½ cup powdered sugar
  • 1⅓ cups all purpose flour
The Raspberry Jam
  • 2 cups fresh raspberries
  • ¾ cup granulated sugar
  • 2 tsp lemon juice
The Streusel Topping
  • 1 cup all purpose flour
  • ½ cup chopped walnuts
  • ½ cup light brown sugar
  • ⅓ cup oats
  • ¼ tsp salt
  • 6 tbsp butter, melted
The Shortbread
  1. Preheat oven to 350 degrees. Prepare cupcake tins by spraying them with vegetable spray.
  2. In a large mixing bowl, cream together the butter and the powdered sugar. Add the flour a little bit at a time, until fully incorporated. It’s going to seem really crumbly at first, but don’t worry, if you set the mixer to high (after all the ingredients are combined!) it will all come together!
  3. Place a heaping tablespoon of dough into each well of the cupcake pan. Press it down so that it is about ½” thick.
  4. Top each shortbread base with a heaping teaspoon of raspberry jam (see recipe below).
  5. Top with streusel mixture (see recipe below).
  6. Bake for about 15 to 20 minutes, until golden brown.
  7. Let cool completely in the pan, about 1 hour. Run a butter knife around the edge of each jumble in the pan, and then gently and carefully lift out of the pan. Let sit on a cooling rack for another hour, or until the cookies set.
  8. Store in a covered container for up to one week. They do not need to be refrigerated.
The Raspberry Jam
  1. Mix the raspberries, sugar, and lemon juice in a small saucepan. Bring to a boil, and let boil for about five minutes, stirring constantly.
  2. Reduce the heat to low, and let simmer for about ½ hour, or until the jam thickens to your desired consistency. Remove from heat, and let cool completely. The jam will thicken even more as it cools.
The Streusel Topping
  1. In a mixing bowl, mix the flour, walnuts, brown sugar, oats, salt and melted butter with a fork until fully combined.


Cheese Ravioli with Cod and Arugula


I’m ashamed to say that I’ve let my freezer get filled to the brim over these last couple of months. I am notorious for bagging up leftovers thinking that I could just throw it into a soup sometime, and then completely forget about it until it becomes an unknown entity in a crystal filled baggie. The freezer so full, that I’ve had to cram food into the ice maker, and there are crystals starting to form on the side wall…. I know that I need to start using, or toss all that stuff…and I even declared to the kids last week that we were eating out of the freezer for the next couple of weeks. But then my brain takes a sharp right, and I start thinking about meals that I have zero ingredients for…like this Cheese Ravioli with Cod and Arugula. Which, of course, is why my freezer remains full.

While I was throwing this all together in my head, it was going to be over fettuccine. I changed it to rigatoni, and then finally decided on cheese ravioli. While I believe that this would be delicious over fettuccine and rigatoni, and any other pasta for that matter, the ravioli was the perfect choice.

Floating in a buttery lemon sauce, the delicate cod and cheese ravioli offset with the peppery arugula are topped off with oversized and lemon infused garlic breadcrumbs. And this just makes a satisfying dish for the warm transition from summer to fall! I’m going to go ahead and give you the thumbs up for using a good quality store bought ravioli that will only make this dish an easy throw together 30 minute meal, but will leave you plenty of time to do the things you want to do / or not want to do… like clean and organize your freezer!

Life is good. It’s a “I’ll start clearing the freezer this week…unless something else tickles my fancy instead…” kind of good.

Cheese Ravioli with Cod and Arugula
Cook time
Total time
Serves: 4 servings
Cheese Ravioli with Cod and Arugula
  • 1 package good quality ravioli (found in the cheese or dairy section of your grocery store)
  • 1 cup reserved water from the ravioli
  • 2 tbsp olive oil
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • ¼ to ½ tsp red pepper flakes
  • 1 pound cod filet
  • ½ stick butter
  • Juice of one lemon
  • 2 tbsp freshly grated romano cheese
  • 1 tsp lemon zest
  • 5 oz bag fresh arugula
Oversized Breadcrumbs
  • 2 tbsp butter
  • 2 thick slices Italian bread
  • Ground black pepper
  • 1 clove garlic, minced
  • 1 tsp lemon zest
  • 1 tbsp romano cheese
Cheese Ravioli with Cod and Arugula
  1. Cook the ravioli in salted water according to directions. Drain, reserving one cup of the water.
  2. While the water for the ravioli is heating, heat the olive oil in a large sauté pan, and sauté the shallot, garlic and red pepper flakes until tender, watching carefully that the garlic doesn't burn. Add the cod, and cook for about five minutes on each side until it is fully cooked and flaky.
  3. Leave the cod in the pan, and add the ½ stick butter, the lemon juice, romano cheese, ½ cup of the pasta water, and 1 tsp of the lemon zest to the pan. Let simmer for a few minutes, adding more pasta water as needed.
  4. Add the arugula, and let simmer until it is wilted. Serve over the cooked ravioli with the oversized breadcrumbs.
Oversized Breadcrumbs
  1. Preheat broiler.
  2. Melt the butter in a frying pan. Dip the bread slices into the melted butter coating both sides. Remove the pan from the heat, and set aside.
  3. Place the butter coated bread slices on a baking sheet, season with black pepper, and place under the broiler for about two to three minutes on each side, or until they turn golden brown on both sides. Remove from the broiler, and break into coarse crumbs.
  4. Add the breadcrumbs, garlic, lemon zest and romano cheese back into the frying pan, and cook over low heat until the breadcrumbs are crunchy and browned.


Garlic Mayonnaise

I know, and I’m so sorry…it’s been a while since I posted anything. The last time I posted on my social media accounts, it was the garlic confit to use in a delicious garlic mayonnaise recipe I promised to share with you. You know that summer just keeps people busy, and I’m no exception.  

f’m one of those crazy people who are getting excited for summer to be over, and fall to start. It actually has started; and the trees are turning beautiful colors of red, orange and gold already. August wasn’t even over yet, and they had started turning! I do love the fall colors, but I do know what comes after that…and I am sorry that the trees will have to be without leaves for a few months, you know? But for now, we will just enjoy what fall has to bring us.

And as promised, a little late, here is the garlic mayonnaise that I promised to share with you.

I’ll tell you, if you’ve never tried homemade mayonnaise, now is the time to try. It has such a creamy texture; it is so much more flavorful than that of store bought; and it isn’t as difficult and time consuming that you might think. lasts for about two weeks in your refrigerator!

Now, before I get all confident and arrogant sounding…you should know that I’ve had my fair share of failed separated gloppy mayonnaise messes, and I’ve humbly learned that there are a couple of things to keep in mind when making homemade mayonnaise, which I want to share with you…

First, I read somewhere that cold oil makes the emulsion much easier, and I find that to be true. I’ve tried both a blender, and a food processor. Personally, I don’t have much luck with my blender, which could be that I just need a new blender, but a food processor works much better for me. While the egg yolk mixture is beating, you want to add the oil in a slow, SLOW drizzle. Finally, there is a chance that you won’t need the full amount of oil. Once the mayonnaise has reached the thickness that you prefer, stop adding the oil. Let the mayonnaise tell you when it’s done. It will start out yellow as the egg yolks, and the more you add the oil, it will just get lighter and lighter as it thickens up.

I’m guessing that you still have quite a few tomatoes lurking around from this summer’s harvest, and if you’re a tomato sandwich eater like me, you’ve had your fair share of them. Possibly even a little tired of them? Well, I think this garlicky mayonnaise will have you looking at your tomatoes as if the season has just started! 

Life is good. It’s a “Summer is almost over, and the best is yet to come..” kind of good.

Garlic Mayonnaise
Prep time
Total time
Serves: 1 cup
  • 2 egg yolks (I do use pasteurized)
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp (or as much as you like) ground black pepper
  • 4 cloves garlic confit (Recipe below)
  • 1½ cups chilled vegetable oil
Garlic Confit
  • 3 heads garlic
  • Olive oil (enough to cover cloves of garlic in pan)
  • 2 sprigs thyme
  • 1 dried chili pepper
  • ½ tbsp whole peppercorns
  • ½ tsp salt
  1. Pulse the eggs, lemon juice, Dijon mustard, salt, pepper, and garlic in your food processor until combined.
  2. With the processor running, begin to slowly drizzle the oil into the egg mixture until it thickens. When the mayonnaise reaches your desired consistency, stop adding the oil.
Garlic Confit
  1. Peel the cloves from three heads of garlic. Place in a small pan, and add enough olive oil to the pan to completely cover the garlic. Add a sprig or two of thyme, one dried chili pepper, whole peppercorns, and salt. Bring to a low boil, and reduce heat so that the oil is lightly bubbling. You don't want a full rolling boil. Let the garlic simmer for about 45 minutes, or until it's fork tender. Place in a covered container, and keep refrigerated for up to one week. **Keep Refrigerated!**
A quick note about the garlic confit: Because garlic isn't acidic, it can produce a toxin that causes botulism, so you want to make sure that you store the confit in a clean jar with a tight fitting lid. Cool the confit as soon as it's finished cooking, and refrigerate it immediately. I know it sounds scary, but don't let this keep you from trying confit. If you really feel worried about this, confit can be kept in the freezer for a couple of months, and it will be just fine.



Summer Rice Primavera

I find that I’ve been talking to myself a lot lately. I’ve always talked to myself, but it seems that I’m getting more and more talkative. Taking the garbage out the other day, I caught myself discussing the things I still had to do while I walked across the driveway. It isn’t unusual for me to be sitting at my desk talking to no one but me. And today at my beloved Wegmans, I was in a full on conversation with myself over cantaloupes when I realized that one of the stock boys was eavesdropping with a highly amused look on his face!

I stopped. Realized what I was doing.
And then we laughed.
At me.

The funny thing is…is that I tend to be on the quiet side with people.
And that’s probably because I exhaust me when I’m talking to myself!

Not too long ago, I read an article online about how genius people talk to themselves, but they also answer themselves too. The article went on to say that it’s good to have a conversation with yourself, because the brain tends to remember a full conversation rather than just a sentence or two, which is how they can get through all of those complicated mathematical (etc) problems.

I’m not claiming to be genius…but it was online, so it has to be true…right?!

Okay, so maybe I’m not genius, but what is genius is this delicious Rice Primavera. I don’t know where the original pasta primavera originated because there are several people who’d like to take credit for it.. but whoever the creator is…in my genius opinion…is genius.

Fresh vegetables served over a starch such as pasta or rice is a perfect summer meal! The beauty of a meal such as this, is that it can be changed to please everyone’s taste throughout all four seasons! This particular summer primavera is laden with zucchini, summer squash, kale, peas, carrots, and corn, all sautéed in a buttery lemon sauce, and topped with a sharp parmesan and lemon zest. It is just another one of those quick and delicious meals that takes just minutes to throw together! A summer meal that I know you and your family will enjoy!

Life is good. It’s a “F. Scott Fitzgerald once said ‘Genius is the ability to put into effect what is on your mind’…and I just happened to have fresh vegetables on mine” kind of good.

Rice Primavera
Prep time
Cook time
Total time
Serves: 2-4 servings
The Vegetables
  • 4 tbsp butter
  • ½ cup onion, chopped
  • 3 cloves garlic, roughly chopped
  • ¼ - ½ tsp crushed red pepper
  • 1 bunch kale chopped, (about three cups)
  • 1 carrot, sliced
  • 1 celery stalk sliced
  • 1 small zucchini, sliced (about 1 cup)
  • 1 small summer squash, sliced (about 1 cup)
  • ½ - 1 cup peas (frozen is fine)
  • ½ - 1 cup corn (frozen is fine)
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tsp fresh lemon juice
  • 1 tsp lemon zest
The Rice
  • Prepare rice as directed on the package. (One cup rice to two cups water)
  • 2 tbsp butter
  • 2 tsp lemon juice
  • 2 tsp lemon zest
  • 2 tbsp fresh parsley, roughly chopped
  • Fresh ground black pepper (as much as you’d like)
The Vegetables
  1. In a large saute pan, melt the butter and add the onion, garlic, and crushed red pepper. Saute until onions are translucent. Add the kale, carrots and celery. Let simmer on low for about 10 minutes, or until the kale has reduced in half. Add the zucchini and summer squash. Cook for about five minutes until the squash is semi tender (you want the vegetables in this to have a slight crunch to them). Add the peas and corn. Cook until heated through. Season with salt, black pepper, lemon juice and lemon zest.
The Rice
  1. While the vegetables are cooking, prepare the rice as directed on the package. When it is fully cooked, add butter, lemon juice, lemon zest, black pepper, and parsley.
The Rice Primavera
  1. Top with the summer vegetables, freshly grated parmesan cheese, crushed red pepper, and more lemon zest. Serve with lemon wedges.


Three Wishes


If you were given three wishes, what would they be?

Now, you can only have three wishes…Wishing for more wishes is not allowed. That would just open up a whole nasty can of worms that none of us would ever want to be in!

If you’ve been hanging out with me for any period of time, then you know that I’m a huge daydreamer, especially when I’m working in my kitchen. I’ve recently been called an over thinker more times than I can count…

So, when I was coloring my Queen Anne’s Lace today, a few things came to mind that I’d like to do to finish my kitchen, and it all required a few thousand dollars. So, that took me to thinking how it would be perfect to have a half a million dollars in the bank. I know. You’re probably thinking how everyone would like to have a half a million dollars in the bank…we all would!

Three wishes.

Yeah, what if I was given three wishes? I’d surely be rich then. I’d wish for $2 million dollars, that’s what I’d do. I’d split it four ways, and give each of my kids a half a million, a perfect start to their lives…and that last half million, I’d pay off my house and bills, put the rest in the bank, and have a nice finish to mine.

If you’re wondering why I wasn’t thinking that I’d wish for billions of dollars… well, I think that’s just too much money. It would ruin a persons life with all of the problems that it would create. Plus, you don’t want so much money that you’d lose your daydreams. It might sound like a life’s luxury, but being able to buy whatever you want at a moment’s notice would get quite boring after a while. I think you’d run out of things to wish for, and wishing and hoping is a part of who we are, isn’t it?

Anyway, getting back to my three wishes. Lost in my daydreams, I started thinking that I was being selfish. I mean, what would bring true happiness?

Peace on earth.

If every human on earth lived in the way in which we were supposed to when life began, I think that all we would know is happiness, right?

So, my first wish would be for peace on earth.

My second wish turned out to be a little more complicated. My first thought was that it should be a cure for cancer. And I had it all figured out that I would wish for a cure for cancer in general so that all cancers would be included. But what about the people who suffer from other illnesses? I couldn’t just wish for a cure for cancer, when there are so many other physical and mental illnesses out there. And what about accidents and injuries? How could I include that too? Would it be as easy as asking for good health for all people on earth? I don’t think that would work. If I was going to keep my third wish for my $2 million dollars, I had to fit a cure for illness, disease, accidents, and injuries into my second wish.

I couldn’t come up with a way to do that.
So my second wish is that the human race would only know excellent health.

Okay, so I know that might open up a whole issue about overpopulation, but this is my daydream, and I don’t want anymore suffering in the world.
Humor me.

Which now brings me to my third wish. I didn’t really have to think long about this. You all know that I wanted my $2 million, but how can I wish for something so frivolous when there are far more important things, like life?

I live on a busy road, at an intersection, with high traffic and not just cars and trucks. Those darn crotch rockets. I hate them. Those kids think they’re invincible on them. This happens daily. They fly by the house, at times popping stupid wheelies, and all I can do is hold my breath, and pray. God, please keep them safe and don’t let their parents have to cry tonight. And…I’ve seen many car accidents in front of my house, and have been involved in a couple myself, one of them serious.

But there are other accidents too, far too many to name, and we’ve all been injured at times whether it was at home, at work, on vacation, ourselves to blame, or even others to blame. They’re accidents. They happen. All the time.

My third wish is that the human race would never suffer injury. That they’d be able to go home to their families at night, safe and sound.

I know that I didn’t even touch the tip of the iceberg with my wishes. I don’t think it would be as easy as we’d all like to believe it would be. And as selfish as human nature can be, I believe that it would be hard for the majority of people to ignore all of the needs that go above and beyond our own. I like to believe that we are all good people.

So, back to my question to you…what would your three wishes be?

Life is good. It’s a “Yes, I still do color Queen Anne’s Lace…because it’s the simple things in life that make me happy…” kind of good.






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