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Inspiration

Finding Inspiration in Every Turn

People ask me where I get my inspiration. Sometimes inspiration shows up right there in front of me, and other times I have to seek it out. But for me, it's important that I stay inspired, not only for serving you in the work that I do, but for my well-being.

We all feel better when we're inspired, so from time to time I thought it would be nice to share some things that may be helpful to you around your home too. Hopefully you'll find some beauty in it and feel inspired too! Enjoy ~ Lisa

Get Inspired

Sometimes simplicity is the best answer

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"Roll the Dice"
by poet
Charles Bukowski

Happy Valentine’s Day wish to all of YOU! February, 2026

Here is my Valentine’s Wish to all of you:

Climb Every Mountain (from the Sound of Music)
Swim Every Sea
Find your Passion
Live your Life on YOUR terms

This is Inspirational poetry shared with my from my dear friend, Michael Mishaga, who works tirelessly with the chronically homeless and cheers me all the way. Written by Charles Bukowski titled “Roll The Dice”

If you’re going to try, go all the way
otherwise don’t even start

if you’re going to try, go all the way
this could mean losing girlfriends, wives, relatives, jobs and
maybe your mind.

go all the way.
it could mean not eating for 3
or 4 days.
it could mean freezing on a
park bench.
it could mean jail.
it could mean mockery, derision,
mockery,
isolation.
isolation is the gift,
all the others are a test of your endurance of how much you really want to do it.
and you’ll do it.
despite rejection and the
worst odds
and it will be better than
anything else you can imagine

if you’re going to try,
go all the way
there is no other feeling like
that
you will be alone with the gods
and the nights will flame with
fire.

do it, do it, do it.
do it.

you will ride life straight
to perfect laughter, it’s
the only good fight there is.

My gratitude will always lie with all of you who helped me believe and support my passion,

I hope I’ve inspired just one person today. Happy Valentines Day!

With much gratitude to those of you new and old or unknown waiting in the wings for the perfect moment.

You always inspire me to meet my greatness. sometimes I fall short, sometimes I fail I’m human, but I continue to strive for you.

Lisa

Recipies

Rasberry Cookie Recipie

Raspberry Cookies ~ February 2026

Yield: 24 cookies

Prep Time: 20 minutes * Cook Time: 12 minutes * Total Time: 32 minutes

Indulge in the sweet elegance of Raspberry Sugar Cookies, where the charm of Paris meets the richness of fresh berries. Perfectly pink with delightful raspberry chunks, these cookies are a must-try for a unique and flavorful treat.

Ingredients

For the Raspberry Syrup

1 cup frozen raspberries¼ cup granulated sugar

For the Cookies

2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)

1.5 tablespoons cornstarch

1.5 teaspoons baking powder

½ teaspoon kosher salt

½ cup unsalted butter or vegan baking stick, room temperature

1 ¼ cups plus 2 tablespoons granulated sugar (keep the 2 tablespoons separate for rolling)

2 rounded tablespoons cornstarch mixed with 3 tablespoons water

3 tablespoons milk

3 tablespoons raspberry syrup

3 drops red food coloring

(You may need less if you’re using a gel or paste)

½ cup froesh raspberries, chopped into tiny pieces

Instructions

For the Raspberry Syrup

In a saucepan set over medium heat, cook the ¼ cup granulated sugar and 1 cup of raspberries, stirring constantly, until they are broken down and syrupy. About 10 min.

It will still appear a little chunky and that’s fine.

Set a mesh colander over a bowl.

Pour the raspberry liquid through the strainer and set aside to let cool. There should be about 2-3 tablespoons of raspberry syrup once it's strained.

For the Cookies

Measure out ½ cup frozen raspberries.

Rough chop the raspberries into small pieces. Be careful not to over chop; you don't want a puddle of raspberry pulp.

Place the chopped raspberries into a freezer safe bowl and pop back into the freezer until you're ready to add them into the dough.

In a large bowlwhisk together the 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons of cornstarch and ½ teaspoon kosher salt. Set aside.

In a small bowl, using a spoon, mix together the remaining 2 rounded tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.

In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.

Slowly beat the cornstarch water mixture, 3 tablespoons milk, the cooled strained raspberry liquid (about 2-3 tablespoons) into the creamed butter and sugar. It will look pink and chunky.

Slowly beat in the gluten free flour mixture a little at a time until just combined.

If desired, add in 3-4 drops of red food coloring and mix into the dough so it is blended throughout.

Gently using a spatula, fold in the ½ cup frozen chopped raspberries. The dough will become a lovely marbled pink color. Be careful not to mix too much or the dough will become slimy.

Keep the dough in the bowl, cover the top with plastic wrap and freeze for at least 1 hour.

You must not skip this step or the cookies will spread everywhere and it must be frozen, not in the fridge. (To be honest, I'm impatient and skip this)

After the dough has been in the freezer for at least 1 hour, preheat the oven to 325 degrees Fahrenheit.

Line a baking sheet with parchment paper. Set aside.

Use an ice cream scoop or a 2 ounce large cookie scoop to make large cookies. It makes 12 scoops.

Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.

Place dough balls about 3-4 inches apart on the parchment lined baking sheet.

Bake the cookies at 325 degrees Fahrenheit for 15 minutes.

Store extra dough balls in the freezer while the rest are baking if they don't all fit.

Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack.

If you don't do this, the cookies will break apart into a giant mess.

Notes:

For smaller cookies: (which is what I do) Use a small cookie scoop and bake at same temperature for 13 min. Make sure to keep dough in the freezer in-between baking the batches. (I don't, again with the patience... and I move quickly)

Vegan:

Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan red food coloring.

All Purpose Flour: Use 2 packed cups of regular flour (336 grams).

Still chill the dough.

Storing: Keep extra cookies in an airtight container in the fridge for up to 3 days.

Freezing:

Wrap dough balls in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

I cannot stress how simple and delicious these are and sure to impress!

Enjoy!

Lisa Rice