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Deserves a Cookie Award: Woman overcomes total memory loss to graduate from college

Woman Overcomes Total Memory Loss to Graduate from College

The personal stories of triumph, hard work, and genuine achievement do not always make headline news.  Yet, we take notice when a person is able to break through the minutiae of what often constitutes news.  Su Meck is one of those rare individuals that makes us take genuine notice.

"Going back to school as an adult is scary for anyone.  Meck, a homemaker and former aerobics instructor from Gaithersburg, Maryland, had a very special reason to be apprehensive.  She suffered total memory loss at the age of 22 when a ceiling fan fell on her head as she was cooking, leaving her in a coma with a brain full of cracks.  When she came to, she remembered nothing about her past, and had the mental capacity of a young child."

Su Meck was able to attend college and graduate, despite this horrible event.  

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Credit:  Yahoo.Com

Flambé Chocolate Cupcakes by Jesse Bluma

FlambĂ© Chocolate Cupcakes 

You will thank the Aztecs for
chocolate once you taste these 
moist cupcakes.  Defeat your
chocolate cravings with this ideal
treat for your next party, event, or
romantic meal.  The cupcake and
frosting are equally as delicious,
made with quality ingredients.    

Order online or contact me for catering.

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Warm Edamame Salad by Jesse Bluma

Warm Edamame Salad

The flavors and textures of this nutritional dish will make it part of your repertoire.

Epigenetics is the study of how our diets and lifestyles affect our lives today and the genes future generations inherit from us.  In our quest to battle temptation and be liberated from bad choices this salad is an excellent option.  Edamame (soy beans) are rich in protein, vitamin K, and folic acid.


1 Tablespoon canola oil
4 cups Agaricus bisporus "button mushrooms"
16 ounce package of frozen edamame
1 teaspoon fresh ginger
1/2 cup chopped red pepper
8 ounces water chestnuts
1/2 teaspoon hot sauce (higher heat is good)
1 tablespoon sesame seeds
2 teaspoons rice vinegar


Thaw the frozen edamame.
Gently wash and slice the mushrooms.
Slice the sugar snap peas in half.
Use a vegetable peeler to remove a small section of skin from the ginger root.  Then mince the ginger.
Wash and cut (discarding the ribs) the red pepper into strips.  
Drain the chestnuts.

Toast the sesame seeds:  Pre-heat a large frying pan to medium-heat.  Pour the seeds into the pan.  Occasionally shake the pan to keep the seeds evenly toasted.  Pour out the seeds onto a dish when slightly darkened and fragrant.  

Turn the heat up to medium-high and add 1/2 Tablespoon oil.
Place the mushrooms in the pan and cook until tender, about 7 minutes.
Place the mushrooms in a bowl when finished.
Add 1/2 tablespoon oil to the pan.
Place the edamame, snap peas, and ginger in the pan, stir for 3 to 5 minutes until tender.
Now is the time to add in the red pepper, chestnuts, hot sauce, and mushrooms and heat through until all ingredients are warm.  
Sprinkle with salt and pepper.
Remove the pan from the burner, toss in the sesame seeds and rice vinegar.

Serve warm and enjoy with your favorite baked goods from Jesse Bluma at Pointe Viven.

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Credit:, SeeDJan,, Megan Plancon

Roasted Beets and Hummus Sandwich by Jesse Bluma

Roasted Beets and Hummus Sandwich

In our quest to battle temptation and be liberated from bad choices this sandwich is the perfect option.  Roasting gives beets a deep and sweet flavor.  Hummus is smooth and creamy.  The two together will make for your next favorite lunch or dinner.

*Cooking Tip:  Read a recipe several times before preparation.  Highlight or underline key steps.  Then double check you have the correct ingredients.


pumpernickel bread
cotija cheese
panela cheese
olive oil


vegetable knife
parchment paper
aluminum foil
cheese grater
food scissor


Roast Beets:  Preheat oven to 375 degrees Fahrenheit (190.556 degrees Celsius).  

Cut the greens from the beets.  

Rinse the beets.  

Place the beets on a square of parchment paper, drizzle with olive oil, sprinkle very lightly with sea salt, then wrap.  

Place the wrapped beets on a piece of aluminum foil and then wrap and crimp the foil closed to create a nice pouch.  

Place the pouch of beets into the oven, roast for approximately 25 minutes.  

Beets vary in size and will take more or less time to reach tenderness.  

Remove the beets from the oven using oven mitts and let sit to cool.  

Open the pouch and thinly slice.  

Remember beets are red and will stain, you may wish to wear latex or latex free gloves.

Lay 2 bread slices on a serving plate.

Take out the hummus and use a knife to spread a desirable amount on each slice of bread.

Lay 4 to 6 slices of roasted beets on each slice of bread.

Rinse and dry the cilantro, then cut using a food designated scissor.  
Top each slice of bread with a bit of snipped cilantro.  

Unwrap the blocks of cheese.  

Place a grater on a large plate.  

Then rub one block of cheese up and down the grater.  

Repeat with the next block of cheese.  

Grate a small amount of each cheese, gently mix together.  

Sprinkle a small amount of cheese on each slice of bread.

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Credit:, annestephenson,


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