Hello! I hope you all had a lovely Thanksgiving filled with family, love, and of course delicious food! I want to thank all of you for following my blog over the years. I so appreciate  the support and encouragement. I am so grateful to be able to do what I love and share it with the world! I hope your Thanksgiving dishes were fantastic and very flirtatious!

This year, Michael and I took some time away from the city and spent the holiday in St. Bart’s. We’re so lucky to be enjoying this incredible sunshine! Cheers!


Have tons of extra turkey and cranberry hanging around? Here’s a recipe for my Holiday Leftover Chopped Salad with Cranberry Vinaigrette.This isn’t so much a recipe as it is a clever idea for holiday leftovers. I always want to eat light after a big holiday meal, however there are always so many leftovers! This chopped salad uses up all that leftover turkey or ham plus the cranberry sauce that always sits untouched in the fridge

Holiday Leftover Chopped Salad with Cranberry Vinaigrette

1 ½ pounds cubed ham or turkey


1 large head romaine lettuce, chopped

8 strips cooked bacon, chopped

¼ pound crumbled bleu cheese, such as Roqueford

2 large plum tomatoes, diced

4 hard-boiled eggs, chopped

1 large avocado, pitted and diced

1 medium red onion, diced

½ cup toasted walnuts


In a large bowl, toss lettuce, bacon, and cheese. Mound the lettuce mixture in the center of a bowl or platter. Around the lettuce, arrange turkey, tomato, egg, onion, and avocado. Scatter walnuts over all. Drizzle with dressing, season generously, and toss.


Cranberry Vinaigrette

2/3 cup walnut oil

½ cup raspberry vinegar

2 tablespoons cranberry sauce

2 teaspoons Dijon mustard

1 teaspoon Orange zest

Salt and Pepper


Whisk all ingredients together in a small bowl. Season.