Grilled Broccoli Salad


  • Head broccoli
  • 3/4 tsp of Jalapeño
  • juice of 1 lime
  • 2 tbsp olive oil
  • 1/4 cup cilantro
  • 1 tsp ground cumin
  • 1/2 salt
  • 1 clove chopped garlic

Toss all the ingredients in a bowl, marinate for 45-60 minutes.

Heat your grill to medium (about 400 degrees). Grill broccoli for 2-3 minutes per side.

Once cooked place back in the bowl and toss. You can serve this hot or refrigerate it.

If you want to add more to this dish you can add chopped tomatoes, Cotija cheese, nuts, etc!

Hope you are enjoying summer!

Thank you for stopping by.



I truly believe travel allows us a unique opportunity to reconnect with ourselves. I love Italy, as you know, but even a day trip will do the trick! This morning I am going to Boothbay, ME about an hour from home. Wayne Dyer said, “when you change the way you look at things, the things you look at change.” I agree. My father always used to say, perspective is everything. So on this cold Maine winter day, I am going to change the way I look at things and discover the beauty within my state. Travel even a short trip can help you rediscover yourself!

Sometimes I need to use visualization to travel. I can not be in Europe all the time, so I meditate and take myself to my favorite destinations. I love courtyards and fountains they are often part of my visualization!

I am however planning my retreats to Europe! Come discover Europe with me! We will learn about culture through food, art, architecture, and people.

How do you feel about travel? I surround myself with fellow travelers, but I understand some people do not like to travel at all! Are you a lover of travel? Let me know how you feel by commenting on this post!

Have a lovely day! Remember perspective is everything.

XOXO Celia



I LOVE ROME!!!! I miss it when I am not there. My senses are alive in this wonderful city. We will be introducing our tours in the spring stay tuned!!!


Rome, shopping, and responsible living.



Reusable "Live to Inspire" shopping tote.


I have been in the eternal city for the better part of two weeks. Rome is my favorite city! I walk everywhere, and I never leave home without comfortable shoes, my camera and a shopping tote.

Look at these goodies I found at the Campo di Fiori, glad I had my bag. Tonight we will have stuffed Zucchini blossoms with garlic-lemon beans!

I designed my shopping totes with long straps that are easy to carry all over the city!

This bag is on sale for the month of October $15 (USD +SH).

I am beginning tours to this incredible city starting the fall of 2020. If you are interested in a tote or a tour please reach out to me!

Hope you are well!



Father’s Day Brunch

Photo by: Liz Donnelly

  • Start with smoked salmon, with dill and lemon and sliced French bread.
  • Offer Coffee, Tea, fresh squeezed orange juice and champagne

Zucchini Strata


  • 4 teaspoons olive oil
  • 1 large onion, diced (about 2 cups)
  • 3 garlic cloves, minced
  • Cooking spray
  • 1 baguette, crusts removed, cubed (about 5 cups)
  • 8 eggs and 8 egg whites milk
  • 1 tablespoon Dijon mustard
  • 1 Diced Zucchini
  • 1-ounce (1/3 cup) grated Parmesan
  • 4-ounce (1 cup) cheddar cheese
  • 1 tablespoon minced fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool.

Heat remaining 2 teaspoons of oil in the skillet and saute the zucchini (and pinch of salt and pepper) until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely.

Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add zucchini, onion-garlic mixture, Parmesan and cheddar cheeses, thyme, and salt and pepper and stir to incorporate.

Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.

Serve Strata with…

  • Fruit salad (Make it or buy it)
  • Baby roasted potatoes & vegetables – (I likeTrader Joe’s baby squash and finger potatoes) tossed with olive oil and Crazy Salt– roast in a 375 degree oven for 40-50 mins.
  • Baby butter lettuce salad-(buy bag of butter lettuces & toss with Meyer lemon dressing)

Meyer lemon vinaigretteFrom Real Simple (*Meyer lemons are a cross between a lemon and an orange. They are milder and less acidic than a regular lemon.)

  • 3 tablespoon fresh Meyer lemon juice
  • 3 tablespoons olive oil
  • Kosher salt and black pepper, to taste
  • I like to add 1 minced garlic clove

Whisk all ingredients together and toss with butter lettuce it is a nice light brunch salad.

Happy Father’s Day!

Hope you enjoyed this post if you want to read more sign up to follow us! Please let us know if you try the strata. This menu is so good!

I love and miss you Dad.


Change up your Burgers this weekend


Burgers are synonymous with America; they are the quintessential summer food!

We researched all the options and came up with our favorites.

We have turkey, lamb, and beef options as well as toppings, stuffing’s and bun choices.

Bobbie Flay Burger How to…

Recipe #1


( recipe)   Read more about it at,1627,152186-250200,00.html
  Content Copyright © 2012 – All rights reserved.

1 lb. ground lamb
  Onion and garlic salt
  1/4 c. softened butter
  1/2 to 3/4 tsp. curry powder

Shape lamb into 4   patties, 1/2 inch thick. Sprinkle both sides with onion and garlic salt. Cook   under broiler or over grill until brown (15 to 20 minutes) turning once. In   meantime, combine butter and curry powder and spread generously on both sides   of cooked patties.

Exchange:   1 patty equals 3 meats and 1 fat exchange.


Recipe #2

Pat’s Stuffed Turkey Burgers (Recipe courtesy The Neelys)

  • Ingredients
  • 2 cloves garlic, finely chopped
  • 1/2 Vidalia onion, finely chopped
  • 1 1/2 pounds ground turkey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • Salt and freshly ground black pepper
  • 8 slices pepper jack cheese, cut from an 8-ounce block
  • 1 beefsteak tomato, sliced into 3/4-inch thick rounds
  • Olive oil
  • 4 large onion buns or rolls
  • Spicy Mayo Sauce, recipe follows
  • Lettuce


Preheat grill over medium-high heat.

Add the garlic, onion, turkey, mustard, soy sauce, and salt and pepper, to taste, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey into 8 equal-sized balls and flatten them into patties. Lay 2 slices of cheese on 4 of the patties and cover each with another patty. Pinch the edges to seal the patties closed, so the cheese will not melt out.

*Cook’s Note: With your finger, press down on the center of the patty. This will keep the juices locked in and prevents the burger from puffing up.

Season the tomatoes with salt and pepper, to taste, and brush with olive oil. Grill for 2 minutes per side. Remove from the grill to a plate. Toast the buns on the grill and set aside.

Grill the burgers until cooked through, about 5 to 6 minutes per side. Transfer the burgers to the buns and top with Spicy Mayo Sauce, lettuce and grilled tomatoes.

Spicy Mayo Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons hot chili sauce (recommended: Sriracha)
  • 1/2 lime, juiced

Combine all the ingredients in a small bowl.

Recipe #3

Sirloin Bourguignonne Burgers and Mixed Greens with Tarragon Vinaigrette

Recipe courtesy Rachael Ray (from Food Network)

Prep Time:10 min

Inactive Prep Time:

Cook Time:12 min


Serves:4 servings

  • 1 1/3      pounds ground sirloin
  • 1/2      cup red burgundy      wine
  • 3      tablespoons fresh thyme leaves, chopped
  • 1      large shallot,      finely chopped
  • 1      tablespoon steak seasoning blend, such as McCormick, or salt and black      pepper, to taste
  • Extra-virgin      olive oil, for drizzling
  • 4      crusty kaiser rolls, split and toasted
  • 1/2      pound mousse style pate, about a 1-inch slice — pates are available near      specialty cheeses in large markets
  • 8 cornichon      pickles or baby gherkins, thinly sliced lengthwise
  • 8      pieces red leaf lettuce
  • Grainy      mustard or Dijon style mustard, to spread on buns
  • Portobello      Mushroom “Fries”, recipe follows
  • 1      sack mixed baby greens,      about 6 cups
  • 4      scallions, thinly sliced on an angle
  • 3      tablespoons chopped fresh tarragon leaves
  • 1      rounded teaspoon grain or Dijon style mustard
  • 1      tablespoon white wine      vinegar, 3 splashes
  • 1/4      cup extra-virgin olive oil, eyeball it
  • Salt      and pepper

Preheat grill pan or grill to medium high heat. If using a charcoal grill, prepare coals.

Combine ground sirloin with wine, thyme, shallot, steak seasoning or salt and pepper. Form meat into 4 large patties, 1 to 1 1/2-inch thick. Drizzle patties with extra-virgin olive oil to keep them from sticking to grill or grill pan. Cook patties 5 minutes on each side for medium rare, 8 minutes on each side for medium well.

Toast rolls under hot broiler or in toaster oven. Spread mousse pate on the bun bottom. Top with burger, cornichons and red leaf lettuce. Spread bun tops with grainy mustard and set into place.

Place greens and scallions in a medium bowl. Whisk tarragon, mustard and vinegar together and add oil in a slow stream. Pour dressing on greens and toss with tongs. Season salad with salt and pepper, to taste.

Serve burgers with greens and Portobello Mushroom “Fries”.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 10 to 16 minutes

Ease of preparation: easy

Portobello Mushroom “Fries”:

4 large portobello mushroom caps

Extra-virgin olive oil, for drizzling, plus 1/4 cup

Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper

2 eggs, beaten

1/4 cup flat-leaf parsley, chopped

1 cup Italian bread crumbs

1/2 cup shredded or grated Parmesan

Preheat a grill pan over medium high to high heat.

Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.

Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.

Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook “fries” over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. “Fries” will brown in 2 or 3 minutes on each side.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 15 minutes


Toppings…be creative

  • Cheese any kind (but smoked cheese they do not melt), Feta, Cheddar, Swiss, Mozzarella, etc
  • Sautéed onions and/or mushrooms, crispy bacon, Roasted peppers & grilled vegetables
  • Salsas, guacamole, tapenades, pesto, mustards, BBQ sauce etc
  • Freshly slice tomatoes, Spinach, lettuce, anything fresh!

Bun Ideas…use what you like!

  • Chibatta rolls
  • French bread rolls
  • Potato rolls
  • Oinion Rolls
  • Bulki Roll
  • Cheese Bread
  • Olive bread

We love these products!

  1. Stonewall Kitchen’s: Chipotle Ketchup, Habanero Mango Aioli, and my favorite: Roasted Garlic Onion Jam
  2. Paula Deen’s: House Seasoning, and peach grilling marinade (great on turkey burgers)
  3. Williams-Sonoma: Williams-Sonoma Ultimate Burger Seasoning, and relish

Let me know what makes your burger the best it can be! Please share recipes and ideas! Thank you for reading.

If you enjoyed this story please click the follow button and never miss a post!

Enjoy your weekend!


What does summer mean to you? To me it means picnics, sun & family fun.

I love summer. It is my favorite season. Summer evokes memories of picnics, barbeques, beach trips and family time.

When I think of this season in terms of decorating I think of white, sea glass blue, & aqua paint colors, linen, cotton, and organza fabrics, distressed, reclaimed & drift woods and bare, painted & cotton rug covered floors.

House Beautiful showcased this wonderful colorful summer home

This room is painted a summer blue, has a summer rug and has a distressed wood table…love it! Photo by Liz Donnelly

House Beautiful does it again…with this wonderful example of summer decor

Martha Stewart has 60 ideas for summer decorating

Bringing the outside in is the name of the game in winter and spring but making outdoor rooms is the summer mantra! In New England we live for summer and living life outside for a few months. I grew up in Washington, DC, and although I loved summer, it was hot and sticky. We can all enjoy planting flowers, vegetables and herbs in summer, in fact those of you down south have two opportunities to plant during the season. When planting flower beds I like to keep height, color and scent in mind. Mixing herbs in with flowers make a pretty herb garden and a more fragrant flower bed! I also like to add lighting to flower beds, candle light adds romance to a garden patio or deck.

Check out this amazing garden and many more on HGTV’s website

Finally, I love to cook, entertain and eat. Summer means picnics, barbeques and fun cocktails. I do not like to use my oven from June-August. It heats up my entire house, which is lovely in the cooler months but sweltering in the summer.

I grill vegetables, pizzas, meats and event desserts and serve them with salads. Clean your grill, replace parts on your gas grill, or purchase a new coal chimney. Here are some yummy recipes from The Food Network.

Veggie Kebobs

Bobby Flay’s yummy veggie kebobs Food Network Photo


Marinade, recipe follows

Wooden skewers, soaked in water for 30 minutes


Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for 2 hours.

Preheat an outdoor grill to medium heat.

Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.

  • Marinade:
  • 1/2 cup olive oil
  • 1/2 cup lemon or lime juice
  • 1/4 cup water
  • 1/4 cup Dijon mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.

Grilled Basil-Marinated Chicken
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped basil leaves, plus 4 sprigs for garnish
  • 1 tablespoon finely chopped red onion
  • 2 teaspoons kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 clove garlic, chopped
  • 4 boneless, skinless chicken breast halves (about 2 pounds)

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.

When ready to cook, build a charcoal fire or preheat gas grill.

Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

Picnics are such fun. Preparation is the key to a great picnic. Pack a bag or basket at the beginning of summer with good quality paper plates, a roll of Viva paper towels (they are the best), plastic flatware, a small light cutting board, a good small knife, trash bags, zip lock bags, wipes, plastic cups like Solo (they can be reused), a Sharpie pen (to label cups), bug spray, sun screen, and an old blanket or table cloth.

Martha Stewart Yummy picnic sandwiches

Martha Stewart Knows Picnicking here is a sandwich idea from  


  • Coarse salt and ground pepper
  • 1 medium zucchini, thinly sliced lengthwise
  • 1 red bell pepper
  • 1 loaf crusty bread (about 1 pound), sliced in half lengthwise
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 1 garlic clove, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound mortadella, prosciutto, or thinly sliced deli ham
  • 1/2 cup fresh parsley leaves
  • 1 cup marinated artichoke hearts, drained and quartered or sliced
  • 1/2 cup shaved Parmesan (1 ounce)
  • 1/2 cup pepperoncini, drained and halved if large


  1. Sprinkle a double layer of paper towels with salt and place zucchini on top. Sprinkle with salt and roll up like a newspaper. Let sit 10 minutes to draw out excess liquid.
  2. Over a low gas flame or under the broiler, roast bell pepper until skin is charred, 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let sit 10 minutes. Rub bell pepper with a paper towel to remove skin, then core, discard seeds, and slice flesh into strips.
  3. Pull out about 2 cups bread from inside loaf halves. In a food processor, combine beans, garlic, lemon juice, and oil and puree until smooth. Season with salt and pepper. Completely cover inside of both bread halves with an even layer of bean puree.
  4. Arrange zucchini on bottom half of bread. Top with mortadella, parsley, roasted pepper, artichokes, Parmesan, and pepperoncini. Sandwich with top half of bread and wrap tightly in plastic. Place on a baking sheet in refrigerator. Place another baking sheet on top and weight with several heavy cans. Let sit at least 3 hours (or up to overnight). To serve, unwrap and cut into wedges with a serrated knife

Check out this craft from Martha…

Farmers markets are a great place to shop in the summer. Go to your local market and meet the farmers who grow your food and ask them their favorite way to cook what you are buying. These people are experts, believe me their families eat a lot of the items they grow…they will have multiple suggestions.

 If you like this blog click on the follow button and never miss a post! Thank you for reading, and let me know if you have design or entertaining blog post ideas for me.


Memorial Day:Planting Containers, Lanterns & BBQ’s

Hello loyal Celia Bedilia fans…Happy Memorial Day weekend. I am such a fan of summer and I cannot wait to get started enjoying this wonderful season. So this weekend I am planning to fill the pots and planters on my deck and front patio add lighting to my backyard and maybe host a BBQ!

Wonderful Colorful Container from Better Homes and Gardens

Container Planting Tips

  • Fill 1st ¼ of your Containers with Better Than Rocks, this is a mesh product
  • Be creative when choosing planters this is a great place to reuse/repurpose items, Wheel Barrows are great for vegetable gardens and you can move it to follow the sun! Choose different size pots and 1 color or mix and match.
  • Choose the right potting soil for what you are planting
  • Start with your favorite plant as the center of your planter, add filler around it.  I like potato vine, and herbs as my filler.
  • Make a color plan before you go shopping; take the color of your house into account. For example I have a red house, purple, white and yellow look great against red.
  • I use different height plants as well, I like to have some height to each pot, I think just having pansies in a pot looks dinky!
  • Fertilize your containers!
  •  Have fun with it your pots, if you have young kids get them to help…they love to get dirty.

Mossy goodness
Mossy Mason Jar Lights

Mason Jar Lights and Lanterns

  • Collect assorted sizes of Mason jars, add a 2” pillar candle, moss (wet it first) and then use twine on the lip to complete the look! These look great on outdoor tables because they are rustic and natural looking.
  • For the hanging Mason Jars (use large jars) you will need wire, I make the U shaped hanger first with four 14” lengths of wire create loops at the bottom and then twist the 4 wires into one, then side wire through the loops and around the lip of the jar I go around the lip 4 times and then cut the wire and twist it onto one of the loops of the U. Add a small pillar candle and a touch of water. Hang from branches in the trees or from shepherds’ hooks! They are really cool.

Hang from the trees

Easy BBQ Menu                       

Baby Grilled Potatoes

  • Toss mini potatoes with oil and salt and pepper grill over medium heat for 30-35mins.

Yum Mum Salad

  • 1 bag Boston lettuce
  • 1 bag baby spinach
  • 10 strawberries sliced length wise
  • ¼ cup toasted slivered almonds
  • 3 Tbsp goat, feta or blue cheese
  • 3 Tbsp Balsamic Vinegar, 5 Tbsp Olive Oil, 2 Tbsp OJ, Pinch of Salt, Sugar, and Pepper,  ¼ Tsp Mustard-mix in small bowl- toss with other ingredients just before serving.

Lemon Grass Flank Steak

  • 1/3 cup Peanut or Canola Oil
  • 2 cloves Garlic, minced
  • 2 Tbsp Ginger, minced
  • 3 Tbsp Fish Sauce
  • 3 Tbsp Soy Sauce
  • 1/4 cup honey
  • Other ingredients
  • 2 pounds flank steak
  • Kosher salt & freshly ground pepper
  • Put all ingredients in a large zip lock 6-8 hours before grilling
  • Grill on med-high for 4-6mins per side



While The Humans Are Away The Dogs Will Play!


Over the holidays, while our backs were turned Coco and Olive invited a friend over. She loved the pound cake and so do Coco and Oli. We thought we should share the recipe from the Joy of Baking. Photo by: Liz Donnelly

Pound Cake Recipe:

3 large eggs, room temperature

3 tablespoons milk, room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 cups (150 grams) sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (150 grams) granulated white sugar

13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature

Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure. 

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.

Read more: