Last night I made a no-bake blueberry cheesecake. I found the recipe here. I love Mark Bittman from the New York Times. Everything he makes is super easy, but quite tasty. There are no eggs in the recipe. No sugar. Just a little honey to sweeten the ricotta and cream cheeses. Not only was it easy, but it was fast and it’s not full of a bunch of processed sugars.
Mike made collard greens last night. I’ve never had them. We were having turkey loin, homemade mac ‘n’ cheese (my new specialty) and sweet potatoes … so he thought collard greens would go well with our meal.
I’m pleased to report the collard greens where scrumptious. And Shelby ate nearly everything we served her (not the greens). She really loves sweet potatoes and of course will eat any sort of meat you give her.