Author Archive

My Jimmy Choo’s and Mustard

Currently in America🇺🇸, there are 40 million baby boomer grandmother’s. And we are not necessarily the kind of grandmother’s that you envision from years past.  We are active, grandmothers by day 🌞and still very social and contributing to our community by night.🌒  Hot mammas 💃🏻……when we get the chance! 😂

Here is an example of how one of my night’s went recently!

A few week’s ago we attended a gala in Las Vegas at the Venetian Hotel. For those that don’t know, that building is the largest building in the country of over 17 million square feet. When you are dressed to the 9’s, in 5 inch heels, feeling great about your best dress 👗 , I can tell you walking from valet to the convention center to where the gala is being held in those heels 👠 , makes you feel like you have walked all 17 million square feet inch by inch. It is painful 😖 ! And then the worst part is…….at the end of a long night on your feet, talking and smiling 💁at everyone you see, you have to walk back to valet!!!!!

I endured the pain, because looking good, and pretty, and contemporary and fashion forward is, between you and me, part of my character. Sounds vein, I know, but I have not yet given up the idea that sometimes discomfort is just the price of beauty 💄. So, I still endure! But not with out a suttle reminder that I am not 35 anymore.

On the way home, I took my shoes 👠off the minute I got into the car 🚗, un zipped about 3 inches of my dress 👗so I could breathe and then came home to wash my face and brush my teeth before jumping into my luxurious bed.  I thought the night had come to a close and I could finally breathe a sigh of relief  and drift off to a deep sleep.   But then,  in the middle of the night,  about 3:14 am to be exact,  I woke up screaming in pain from the most intense pain in my shins.  Absolutely no position in bed or moving or changing my legs and feet into different contorted positions could help! I got up to walk it off trying not to disturb grandpa snoring next to me and couldn’t get the spasms to stop.

Then I remembered an old wive’s remedy my neighbor once told me at 4:30am one morning when we were out running 🏃. Take a Tablespoon of old fashioned yellow mustard and swallow it down.

So I hobbled, barely being able to walk into the kitchen, whimpering and nearly crying 😰 in pain and took a huge tablespoon of yellow mustard. And what I felt was amazing 😉! My legs immediately started tingling and the pain was instantly stopped! It was shocking. And, I was amazed at how fast it worked. The minute it hit my tongue the spasms IMMEDIATELY began to stop.

Thank goodness for Google. The next morning my research lead me to the discovery that it is actually the Turmeric in the mustard that stops the leg spasm. In fact, it is used by line coaches on football🏈🏈 teams as an immediate cure for a player’s legs 🤸🏽‍♂️when he is sidelined with cramps and spasms.

Lesson learned. Now after 5″ heels during a 6 hour night, or long hours in the kitchen entertaining family and friends I start my day with 2 Turmeric pills and end the day with 2 Turmeric pills. I Keep Yellow mustard beside my bed on those crazy nights where I have been on my feet entertaining or going to a party 🍸🥂or gala dressed up in stilettos.

And, if I have spent 3 days in the kitchen preparing for an awesomeness party, I make a nightly drink of Calm, (with Stevia in it so I don’t choke), which is basically a warm glass of magnesium. I am covered on all bases! Hope this helps you whether you are a grandmother or not.

Love LIfe and it will love you back!!




  Thank you all so much for your encouragement to continue the Chef Nanny Bubby blog. Here is the second blog post with the highly requested Eggplant recipe that was inspired by my son-in-law Conor. Enjoy each meal! Any questions be sure to write and I will be happy to assist. INGREDIENTS: 3 Large Eggplants 2 Jars Rao’s Arrabiata Sauce 2 Cups Fresh Basil leaves whole 3 cups Shredded Mozzarella 2 cups freshly grated Parmesan 1 12 oz. package Trader Joe’s Quattro Formaggio 6 oz. angel hair or spaghetti or linguine (chef’s choice) DIRECTIONS: Lay down foil on the grill surface of the BBQ covering the grill totally. Spray with Organic Olive Oil Spray. Slice the eggplant at an angle and then spray all the eggplant slices with olive oil covering generously. Place the sprayed side down on the foil and grill until a caramelized brown. Before turning and grilling the other side, spray the tops of the eggplant with olive oil before turning. Once the second sides are browned, start pulling the slices off the grill and place them in a Dutch Oven pot. (My favorite is Le Creuset). Lay the pieces on top of each other so they begin to steam each other. When all pieces are in, put the top on and let them steam and cool in the pot to the perfect slippery consistency about 20 minutes.

While the eggplant is cooling cook the pasta according to box directions and cook al dente, about 1:30 less than suggested. Once the eggplant has cooled take them out of the Dutch oven. Toss the pasta with the Arrabiata sauce lightly and place at the bottom of the Dutch oven. This technique, with pasta on the bottom, keeps the eggplant and cheese from sticking to the bottom of the pan.

Begin layering the eggplant on top of the pasta. Place a full Basil leaf facing up on each slice of eggplant. Cover the basil and eggplant completely with the first layer of mozzarella.

Cover the entire eggplant and basil with the first layer of mozzarella.

Cover the cheese totally with the Arrabiata sauce.

Begin the layering again starting with the eggplant and this time use the Quattro Formaggio instead of the mozzarella. Continue layering alternating between the mozzarella and Formaggio or combine the two. You be the artist.

End with the Parmesan cheese on the top layer. Bake at 350 degrees for about 25 minutes or until bubbling. Always let it cool and have a chance to solidify before serving (about 20 minutes). Place a fresh basil leaf on top as garnish and serve in the Dutch oven.

Our Family “New” Eggplant Discovery

My adventure into cooking actually began with my son-in-law, Conor!  He and my daughter moved in with us for two years right after law school as they were studying for the Nevada bar, getting their first jobs, and saving money for their first home.  For me, it was one of the happiest two years.  We had both of our children and one more, (as I always said we sent off two kids to college and got back three) living with us as adults.  This meant that we all left the house every morning to be a part of the working world, returned at night.  Everyone participated in the dinner process and cleaning up.  Whoever got home first would begin by setting the table and starting dinner.  I never had to say, make your beds, clean your room or is your homework done.  We would instead, sit around the dinner table, sometimes having a glass of wine depending upon the day we all had, and discussed the business of the community, or politics of the day, and argue about who was better the Angels or the Dodgers. (Conor lost that one 4-1). Some nights it was too late or too hot to cook, so we would opt for our favorite take out, Carrabba’s.  It seems we were all obsessed with their eggplant parmesean, especially Conor and me.  What was different about their eggplant is that it wasn’t breaded, and it didn’t seemed fried either, but it was instead slick, tender and sweet.  We tried and tried to duplicate the eggplant itself, frying it without breading. This always lead to it dripping in oil and tasting bitter and hard.  We tried making it without cooking it first, thinking that was the key that it became soft and less bitter during the baking of the parmesan casserole.  WRONG!!!  I tried over and over to duplicate that eggplant, and then one fateful day, it happened!!!     I decided to try grilling the eggplant on the Bar B Que.  I placed down foil and grilled it on the foil to a caramelized consistency.  Just before it became charred!  As I recollect, I was pulling it off the grill and placing it in the casserole I was going to use and I got a phone call.  Since the pot was out side, and I had only one hand, (the other one was one the phone), I covered the pot with the lid to keep the flies from attacking, and went inside where it was cooler to take my call. About 20 minutes later I returned to the eggplant, assuming I had ruined it, and what I found is that the eggplant had steamed itself, on top of itself with the lid on the pot into the perfect consistency that Conor and I had been trying to discover.  This steaming process, tenderized the eggplant and made it incredibly sweet, never bitter. And so……..the family Eggplant Recipe was born.  I will share pictures and a step by step process in my next blog. Thanks for listening, Enjoy each meal!

Welcome to Chef Nanny Bubby’s insights

I have been asked, and teased and even cajoled. The idea of blogging and posting all of the fun I am having in the kitchen discovering the art of cooking didn't seem of interest to anyone but me. Cooking with my granddaughter, Liv, has been one of the most joyous experiences I have ever had. She, grabbing hold of my arm with a loving squeeze and saying, "I am so excited to cook with you Nanny Bubby!" had to be one of the sweetest moments I have ever experienced. And, I think no one really cares about this but me. And, all the same, I get feedback that says to me, tell us more, show us more in depth pictures, tell us how, are these your recipes or are they, Ina's or Giada's?? So here I am, I am going to begin blogging. My goal is to share this joy with YOU! Life is about Joy, happiness, and bringing people together around a table, at an event, just for a daily dinner or just drinks and appetizers. Either way, when you cook with love in your heart, trust me when I tell you, the food just tastes better and your friends and family can taste it. I hope that these posts can help you find love and give love as it has me. I hope you enjoy.