The color of a French country sky, of robin’s eggs and lamb’s ribbons that is Versailles Blue. Marie Antoinette gamboled across the gardens of Versailles as a shepherdess but always in the height of fashion. Turn heads wearing this sweet pair of matched blue glass pearls and faceted blue topaz crystals highlighted with gold tone findings. Release your inner shepherdess! $19

It’s strawberry season!! Imagine lush ripe berries chilled on a dish of ice. Sparkling berry crystals paired with smokey crystals and bronze chain make this 30″ bib necklace and earrings delicious and completely calorie free! $60 for the set!

Variegated earth tone pearls paired with crystal accents are the star in these two stretch bracelets. Option 1 features stacks of alternating pearls in shades of cafe au lait, cream and gray framed between vertical crystal brackets. Option 2 features a row of cafe au lait pearls on one side with a row of alternating cream and gray pearls on the other and tiny white pearls in between the crystal chevron brackets. Wear alone or stack them for an even bigger statement! Just $8 each!

Designed along the lines of the famous La Peregrina pearl that recently sold for 11.8 million at Christie’s, this one is much more budget conscious and definitely GREEN! A collection of Key Lime glass pearls come together with silver findings and a dash of sparkling crystal to frame out the funky Pink Flamingo cameo ala Old Miami. Pair it with the Emerald Coast Earrings! $45

The ocean breeze and the deep velvet blue of the night sky come to life in this medley of silver glass pearls and faceted acrylic crystals accented with silver findings. 30″ bib necklace with matching post earrings. $60 for the set!

Straight from the wee hours when dreams are at their strongest – a faceted array of large deep violet crystals paired with delicate lavender crystals – light weight acrylic. Necklace is 20″ adjustable to 24″ – matching dangle earrings are 3″ on french wires with rubber safety guards. $40 for the set!

Make a bold statement with the simplicity of this copper shield pendant on a black silk braided cord with copper wrapped ends and an S hook closure. 17.5 inches. $20

Spring is here and Summer is just around the corner. With more produce available, salads are becoming the mode du menu – everyone loves a fresh salad at a picnic – be it potato, pasta or some other fresh creation. But why wait for a season or an event – you can make a fresh tasting meal anytime. Here are two salads I made today – the first I call Three Bean Fiesta Salad and this we ate at lunch. The other salad I made today is Broccoli salad, a fresh confection of broccoli with assorted fruit. It went into the fridge to chill over night for tomorrow. Both of these salads age amazingly well and taste great as soon as they are made and even better the next day!

Bon Appétit!

Rick and I cooked up a southern storm for dinner tonight – Rick is after all a Florida native! (I know! A real live, bonafide Floridian!) The menu? Fish and grits with fried green tomatoes.

As I recover my strength I am once again able to cook for my husband. A pleasure he is very happy to partake of once again. Over the last few years Rick has had to do, well, everything. But since we relocated to Panama City I have been making a serious come back! We are able to go walking now THREE times a week – I can do 1/4 mile each time. (We started with just two nights.) But as my body heals and I gain in strength, I find I can once again pursue the things I loved and could no longer do. Cooking is one of them. Tonight I made Eggplant Parmigiana and we photographed the progress from fresh to frozen!

RECIPE:

1 Cup Flour seasoned with Salt, Lemon Pepper & Mrs. Dash No Salt

3 Large Eggs whipped with 2 Teaspoons Half and Half

1 Cup Corn Meal seasoned with Salt, Lemon Pepper & Mrs. Dash No Salt

2 Large Eggplants, sliced

1 Medium Tomato, diced

1 Jar Classico Tomato & Basil Sauce

2 1/2 Cups Mozzarella Cheese

48 pieces of Turkey Pepperoni

1/4 Cup Parmesan Pecorino Cheese

1 Tablespoon of Dried Basil

Prepare a dredging station: one bowl of seasoned flour, one bowl of egg wash (egg w/ half & half), and one bowl with seasoned cornmeal. Dredge both sides of each slice in the flour and set it aside to rest. Once all the eggplant is coated in flour, dip each slice in the egg wash and then drop it into the cornmeal, scoop meal onto the top of the slice to cover the egg so you can flip it around to thoroughly coat it. It helps to use one hand for the egg bowl and the other hand for the cornmeal so there is no clumping on your hands. Allow the coated eggplant slices to rest a few minutes while you heat your oil. I coated an iron skillet with about an inch of vegetable oil. Heat the oil until it starts to ripple and gradually add in a few slices 4-6 at a time depending on the sizes. Allow them to cook 30 seconds on each side. Then remove them from the oil and lay them in your baking dish on a layer of paper towels to drain. Place another layer of towels in between layers of slices when you start a second layer.

Once all the eggplant is cooked, transfer the slices to a pizza pan and remove all the paper towels — there will be a light coating of oil on the bottom of your baking dish – so no need to grease the pan.

Begin by laying out a single layer of eggplant slices in your baking dish, sprinkle with diced tomatoes, spoon sauce onto each slice and spread it so it fills in the gaps too. Sprinkle a light layer of Mozzarella cheese and top with 24 Turkey pepperoni slices. Then repeat this process for the second layer. The third layer starts the same way with the final batch of eggplant slices, but then spoon on the remainder of your sauce and top with the rest of the Mozzarella and add the Parmesan Pecorino cheese to the top. Finish with a dusting of dried basil.

Bake for 30 minutes in a 350 degree oven. Place it on top of the stove and allow 10 minutes for it to set up before serving.

Makes 8 servings.