Kim Beckmann:
I miss the sunflowers
Kim Beckmann:
Teddy bear sunflowers
Kim Beckmann:
Fun with food
Kim Beckmann:
Fun with Food
Kim Beckmann:
Fun with food
Kim Beckmann:
Fun with food
Kim Beckmann:
Fun with food
Kim Beckmann:
Casserole
Kim Beckmann:
Fun with casseroles
Kim Beckmann:
Casserole
Kim Beckmann:
Dessert
Kim Beckmann:
Acorn Squash Soup
Kim Beckmann:
Dinner is ready...
Kim Beckmann:
Yum
Kim Beckmann:
Red miso soup w/fresh spinach and tofu YUM
Kim Beckmann:
Red miso soup w/fresh spinach and tofu YUM
Kim Beckmann:
Making time to cook with all fresh ingredients. I love cooking was a great evening!
Kim Beckmann:
It's important to make time to eat heathy. I'm challenged by this all the time and with my entrepreneurship class over the past several years this "pain point" cones up time and time again. I learn a lot from students & reaffirm own concerns
Kim Beckmann:
The start of Christmas dinner...salad shooters served in bamboo
Kim Beckmann:
The start of Christmas dinner...salad shooters served in bamboo
Kim Beckmann:
Dehydrating garden tomatoes
Kim Beckmann:
Made a wonder winter root soup ( rutabaga, turnips, garlic, carrots, sweet potato, ginger, shallots, and spinach) yummy
Kim Beckmann:
The start to a delicious dinner, a bed or arugula
Kim Beckmann:
Craving vegetable stir fry
Kim Beckmann:
Our new water decanter is recycled cut glass. Pretty neat!
Kim Beckmann:
Tonight's dinner. Baked spaghetti squash and bled sole stuffed with scallops and crabmeat, and mixed greens with chick peas . Small portions with great flavor!
Kim Beckmann:
Tonight's dinner. Baked spaghetti squash and bled sole stuffed with scallops and crabmeat, and mixed greens with chick peas . Small portions with great flavor!
Kim Beckmann:
Baked fresh apple slices with cinnamon, nutmeg and our own bees' honey, a devine dessert
Kim Beckmann:
For dinner tonight salmon stuffed with crab topped with Goong Maa Now and shrimp
Kim Beckmann:
For dinner tonight salmon stuffed with crab topped with Goong Maa Now and shrimp
