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Welcome to This Awful/Awesome Life! My name is Frances Joyce. I am the publisher and editor of this magazine. We'll be exploring different topics each month to inform, entertain and inspire you. Meet new authors, sharpen your brain and pick up a few tips on life, love, entertaining and business. Enjoy and please share!

Make Your Meals More Colorful by Corey Flynn NDTR, CDM, CFPP

 Corey Flynn, Faculty and staff of the School of Health and Rehabilitation Sciences, SHRS, Photographed September 21,2017.  Corey Flynn, Faculty and staff of the School of Health and Rehabilitation Sciences, SHRS, Photographed September 21,2017.

There are so many wonderful ways to use flowers in your cooking!

When choosing a flower to add to a dish, choose a flower that has not been contaminated with chemicals. Pick the flower as soon as it has opened. Rinse the flowers with cold water and pat dry with a paper towel or let air dry.

Here is a short list of edible flowers:

Begonias - Many parts of the begonia can be eaten including the leaves and stems.

Carnations - the petals add color to salads.

Clover - This plant offers a sweet, licorice like flavor.

Cornflower - This flower is mostly used as a garnish and has a sweet to spicy flavor.

Dandelions - They are sweetest when young. Pick when they are close to the ground. They are good raw or steamed. The leaves are good steamed or added to a salad. Use the petals like confetti over dishes.

Lilac - This flower has is fragrant with a slightly bitter flavor. It’s a great addition to salads.

Marigolds - the bright petals can be sprinkled on soups, pasta, and salads to add color.

Nasturtiums - these are the most edible flowers. They have a spicy flavor that is similar to watercress. You can use the entire flower.

Pansy - With a slight grassy flavor, pansies an be added to fruit and green salads and soups.

Roses - All roses can be eaten and flavors vary from strawberries to green apples. Add the petals to ice cubs, syrups, spreads, salads, and soups.

Squash blossoms - sautee or stuff the blossoms for a colorful, tasty dish!

Violets - add color to salads and decorate desserts. Freeze in ice and add to drinks

Corey Flynn NDTR, CDM, CFPP

Here is what they mean: Nutrition and Dietetics Technician, Registered; Certified Dietary Manager; and Certified Food Protection Professional. She is also an ACE certified personal trainer.

Corey has degrees in nutrition, photography, and journalism. She enjoys adventure triathlons and hiking. She is currently working on a master’s degree in public policy and management with a concentration in environment and sustainability at the University of Pittsburgh Graduate School of Public and International Affairs while working full time and caring for her husband, three children, three cats, a beagle, two geckos, and one goldfish





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