When Great Trees Fall

by Maya Angelou

When great trees fall,
rocks on distant hills shudder,
lions hunker down
in tall grasses,
and even elephants
lumber after safety.

When great trees fall
in forests,
small things recoil into silence,
their senses
eroded beyond fear.

When great souls die,
the air around us becomes
light, rare, sterile.
We breathe, briefly.
Our eyes, briefly,
see with
a hurtful clarity.
Our memory, suddenly sharpened,
gnaws on kind words
promised walks
never taken.

Great souls die and
our reality, bound to
them, takes leave of us.
Our souls,
dependent upon their
now shrink, wizened.
Our minds, formed
and informed by their
fall away.
We are not so much maddened
as reduced to the unutterable ignorance
of dark, cold

And when great souls die,
after a period peace blooms,
slowly and always
irregularly.  Spaces fill
with a kind of
soothing electric vibration.
Our senses, restored, never
to be the same, whisper to us.
They existed.  They existed.
We can be.  Be and be
better.  For they existed.

RIP you Phenomenal Woman You!

Salmon Steak On A Bed of Fennel, Kale and Cauliflower Mash


Most people are not familiar with Fennel which is related to a group of herbs that includes anise, cumin, dill, coriander and caraway. In the vegetable world, however, fennel is recognized as having a very unique taste, one often compared to licorice.  So if you’ve never tried it you’re in for a treat1

Salmon Steak with Fennel & Kale


  • 4 salmon steaks (frozen or fresh, whatever is more convenient for you)
  • 1 fennel bulb, sliced
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. minced garlic cloves
  • Salt and freshly ground pepper, to taste
  • 1 cup chopped kale leaves
  • Cayenne pepper, to taste
  • Salt, to taste
  • Fresh ground pepper, to taste
  • 1/4 cup water
  • Lemon wedges

In a large saucepan over medium heat, warm 1 Tbsp. of olive oil. Add 1 Tbsp. of garlic and cook, stirring, for 1 minute; do not brown. Add the fennel slices and the kale leaves. Season with salt and pepper. Cook, stirring occasionally, until the fennel begins to soften, about 5 minutes.  Using a slotted spoon, transfer the fennel to a serving platter and keep warm.

In the same pan warm 1 Tbsp. of olive oil, Add 1 Tbsp. of garlic and cook, stirring, for 1 minute; do not brown. Sprinkle fish with salt, cayenne pepper and black pepper then place the salmon on the pan and add water.  Cook undisturbed and covered over medium-high heat, until salmon just starts to release (some might say “ooze”) its fat and/or flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove fish from grill and serve, with lemon wedges or other garnish, immediately.

Cauliflower & Potato Mash


  • 4 large peeled potatoes, boiled
  • ½ a Cauliflower head, boiled
  • ¼ cup of sour cream
  • ½ a stick of butter, unsalted
  • Salt and pepper to taste

In a medium bowl mash the potatoes and cauliflower while they are still hot.  Mix in the sour cream and butter until the mixture is smooth.  Season to taste with salt and pepper.

Lately I’ve been “plating” my dishes to wow my son and father at the dinner table.  For this entrée I spread a glob of mash on the center of the plate then layered on the fennel and kale mixture topping it with the salmon steak.




Last year I started enjoying this odd looking yet scrumptious beverage in it’s many varieties….  Yes I know green veggies especially are quite unpopular…but I promise you’ll find a recipe that you’ll enjoy….

You don’t even use a juicer (to damn expensive).  I use my blender and have convinced myself that the pulp makes the juice more like a smoothie and that ingesting the pulp is actually even better than just the juice….  Whether in smoothie or juice form…..the idea is to incorporate more nutrient rich fruits and veggies into our diets….and well, we can all afford to be healthier….plus it’s so simple and it’s ONLY for 7 days!!!

So who’s with me?

If you are interested, simply follow the link to get the recipes….


Sriracha Spiced Chicken

Sriracha Spiced Chicken, Rice and Red Cabbage Cucumber Salad


  • 10 boneless, skinless chicken tenderloins, or 3 boneless, skinless chicken breasts halved lengthwise
  • 1/3 c. Sriracha
  • 1/8 c. Soy sauce
  • 1/3 c. water
  • 1/4 c. olive oil
  • 1Tbsp. apricot preserves
  • 1 Tbsp. minced garlic
  • chopped green onions
  • chopped cilantro
  • chia seeds (optional)
Bon Appetite!
Bon Appetite!


  1. Mix the Sriracha, Soy sauce, water, olive oil, apricot preserves and garlic in a medium pot.
  2. Add chicken and stir to make sure the sauce covers the chicken.
  3. Turn to medium low heat, and cook about 20 minutes or so until chicken is cooked through.
  4. Right before you are ready to serve add chopped green onions, cilantro and chia seeds and cover for 5 minutes.
  5. Serve with your preferred choice of rice. Enjoy!


If you can’t handle super spicy, put in 1/4 c. of Sriracha instead, and add in a little Worcheshire sauce, water and brown sugar.