Emeril Lagasse's Southern Brasied Greens wtih Bacon

Let's face it ...
Slow cooked greens aren't all that photogenic when finished.  

So you're not going to see the end result.  I will tell you, they're fantastic.

So is this recipe.

Ingredients

* 3/4 pound sliced bacon
* 3 cups sliced onions
* 8 cloves garlic, mashed
* 3 teaspoons salt
* 3/4 teaspoon cayenne
* 3/4 teaspoon black pepper
* 1 quart water
* 1 (12-ounce) can beer
* 1/4 cup distilled white vinegar
* 2 tablespoons molasses or cane syrup
* 5 pounds fresh greens, such as mustard greens,
collard greens, turnip greens, or kale, rinsed well,
picked over and tough stems removed



Directions

In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes.
Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes.
Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil.
Begin adding the greens in batches, pressing down with a wooden spoon
to submerge them in the hot liquid and adding more as they wilt.
When all of the greens have been added, reduce the heat to a simmer and cook the greens,
partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.














One Love. One Peace. Always and all ways.

Tyler Florence's Chicken and Dumplings

>

Ingredients

Chicken and Stock:

* 1 (3 to 31/2 pound) whole organic chicken

* 2 bay leaves

* 6 sprigs thyme

* 4 to 5 black peppercorns

* 1 head garlic, split through the equator

* 2 tablespoons salt

Directions

Buttermilk-Chive Dumplings:

* 2 cups all-purpose flour

* 1 tablespoon baking powder

* 1 teaspoon salt

* 2 eggs

* 1/4 cup chopped chives

* 3/4 to 1 cup buttermilk

Sauce:

* 2 tablespoons butter

* 2 tablespoons oil

* 2 carrots, diced

* 2 stalks celery, diced

* 2 cloves garlic, minced

* 2 bay leaves

* 1/4 cup all-purpose flour

* 6 cups chicken stock

* 1 cup frozen peas

* 1 cup frozen pearl onions

* 1/4 cup heavy cream

* Freshly ground black pepper, for garnish

* Chopped chives, for garnish

okay so I was craving just the dumpling.

For the stock:

Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.

When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.

For the dumplings:

Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

One Love. One Peace. Always and all ways.

Will's Tasty Robillita

I hope you like what I've done with your soup Will. : )

Ribollita is a wonderful, tasty Italian soup dating back to the 17th century. Served up with a wedge of Parmesan and some crusty Ciabatta, this is a perfect way to get your veggies in winter or summer!



Ingredients

* 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
* 1 medium onion, chopped
* 1 medium carrot, chopped
* Six slices smoked bacon, stripped of fat and chopped
* 2 cloves garlic; 1 minced; 1 whole
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon double-concentrated tomato paste
* 1 (15-ounce) can diced tomatoes
* 1 pound frozen kale or spinach; thawed and squeezed dry (you can certainly use the equivalent amount of fresh product in the summertime, or if available in winter)
* 1 (15-ounce) can cannelloni beans; drained and rinsed
* 1 tablespoon Herbs de Provence
* 3 cups chicken stock (I use ‘Better than Boullion’ vegetable-based stock)
* 1 bay leaf

(Total raw-prep time: 1/2hr)






Directions

* Heat the oil in a heavy large pot over medium heat.
* Add the onion, carrot, bacon, minced garlic, salt, and pepper. Cook until the onion and garlic have begun to caramelize and the bacon is starting to crisp (6-8min.).
* Add tomato paste and stir until dissolved.
* Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
* Add the spinach, beans, herbs, stock and Bay leaf.
* Bring the soup to a boil, reduce heat and simmer (just bubbling) for around 30 minutes.
* (Total cooking time – 45min.
* Total preparation time – 1 1/4hrs.)














It was tasty indeed!~












One Love. One Peace. Always and all ways.

Kathy's Rosemary Roast Chicken

I don't know what's more comforting than roast chicken.

Seriously.

After spending the afternoon,
outside in sub zero temps

getting hit by 30 mile an hour wind gusts, 

while I photographed waves
pounding the shoreline of Lake Superior,

I wanted something hearty and satisfying.
My dearest friend Kathy made this for us.

It fit the bill.  

And it's so easy ...

Ingredients:

1 Whole Chicken

Rosemary

Salt 

Pepper

Butter

Preparation:

Preheat oven to 350.

Rinse chicken.

Pat Dry.

Salt and Pepper the inside.

Season  half a stick of butter with salt, pepper, and a little rosemary.

Put a healthy pad of seasoned butter underneath the skin of each breast.

 

Melt 2 tbsp of butter and pour over chicken.

Salt, pepper and rosemary the skin.

Bake until chicken is done. 

Internal temp of 160 in the breast,

and or until the juices run clear.

To quote Ina Garten;

"How easy was that?"

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset

One Love. One Peace. Always and all ways.

Emeril's Original Essence

I love the color of paprika.

Here's the deal ...

I'd like to share the family rub, I really would.
But ...

It's my father's secret recipe.

It's gold.
So is my father.
It ain't happenin. 

Instead ...

I offer you a classic.

You can't go wrong with  a spice rub by the big E.

Play around with it, you might like what you mix.

And bare with me if I throw in a few extra pictures on here.
It's a special post to me.
I photographed my father making this. 

Emeril's Original Essence

Ingredients:

8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons freshly ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

Preparation:

Mix all ingredients together.

Store in an airtight container for up to three months.

Home always makes me feel a little nostalgic.
I wish I lived closer. 

Bittersweet Farm

Home is not where you live,

but where they understand you.

Christian Morganstern

One Love. One Peace. Always and all ways. 

Seth's Brisket

I'm on a brisket binge.
This recipe will not disappoint.
I've had it for a year and I'm kicking myself
for waiting this long to make it.

Ingredients:


1 medium to large first cut brisket

6 or so cloves of garlic minced

4 medium onions sliced

4 cans of Rokeach tomato sauce

4 to 5 white potatoes quartered (can be any type of small potato, red bliss, fingerlings etc)

Preparation:

[I went with noodles instead of potatoes]

1) coat the brisket with the garlic and put in fridge overnight

2) preheat oven to 350

in a roasting pan place one can of the sauce; 

one can of water on the bottom of the pan with the onions then the brisket

3) take remaining cans of sauce and add to roasting pan (also diluted 1 to 1)

...sauce should cover the brisket, if not just add a bit of water...

4) place in oven for about 2 hours or more until brisket is tender

5) after about 1 hour of cooking add the potatoes

Seth's notes:

If the sauce at the end is not as thick as you like it just reduce it....personally I always do that and its super.

When done slice and serve and enjoy.......I like it over a good bread that can soak up the gravy....kinda like a hot open sandwich....

Also the brisket should be better the next day...not that its bad the first day just that the flavors become enhanced when it sits in the gravy.

um ...Seth,
it was heavenly.
Thank you!

One Love. One Peace. Always and all ways.

Shawn's Brisket ...

Can't say as I've cooked brisket. ever.
But I know who to call
when I need some culinary advice,
one of those people is Shawn.

Here is his recipe,
as cooked by me.



Shawn's Brisket

Ingredients:

Salt and pepper

Light brown sugar

Your favorite rub.

Brisket

Preparation:

Salt and pepper the brisket

Mix the brown sugar with your favorite rub.

The amount I used was dependent upon the size

of my brisket. It was a small one.

2 cups brown sugar

1 cup rub

Mix together

While the oven preheats to 375,

apply the mixture to your meat

covering it well.

Lay the meat on a rack

so the heat can circulate evenly around it.

(with a foil lined tray below it of course)

I like my meat rare.

That would be an internal temp of 120.

And I'm a fan of those digital thermometers

that you can put into the meat and the gadget

sits outside the oven.

If you like your meat well done, let it sear up,

then turn the temp down and cook it low and slow.

Was delicious Shawn!

One Love. One Peace. Always and all ways. 

Crockpot BBQ Chicken Sandwiches

Becca is a great cook.

She also happens to be one of my best friends.

She's got this great blog.

She's a writer, she's got skills.

I've been saying forever and a day
I'm going to start cooking her food and photographing it.

I did. Today.
Good stuff people.

Here's  her blog page:


MY AFFAIR WITH FOOD

Here's the recipe link:

CROCKPOT BBQ CHICKEN SANDWICHES

Now that you've read her recipe, you did that right?
Here's my story with this ...

I didn't have Italian dressing.
I know, who doesn't have that in their frig.
I compensated with double the chicken stock.

I accidentally grabbed Sweet Baby Rays rasberry chipotle bbq sauce.yeh.
Had some regular tho, added some of that.

I didn't have brown sugar, I used Molasses instead.

I made a kick ass coleslaw to put on the sandwich.
(recipe will be posted soon)

This recipe was super easy and super good.
My hesitation, and my only one, was the Italian seasoning.
I like my BBQ nothin but sweet, with a little heat.

Next time, no Italian seasoning, and will add a few red pepper flakes.

My suggestion for this particular BBQ, and I tried it, it's good.
I had left over grilled chicken, that had soaked 24 hours
in a sugar and salt brine, was outstanding .

One more thing:

go really crusty on your bread...

you don't want a soft bun for this.
I made the mistake of buying soft buns
why. uh because they were on sale.
lesson learned.

 









One Love. One Peace. Always and all ways.

Potatoes.

I like simple.

Potatoes are simple.
So is this recipe.

Ingredients:

Big Potatoes
Kosher Salt
Cracked Pepper
Butter



Slice off ends.
Butter bottom of baking dish.
Lay potatoes in...
Slather with butter
Salt and pepper to taste.

[feel free to add whatever fresh herbs you like]


Bake @ 350
Cover tightly with foil.
Bake for one hour.
Take foil off and turn potatoes.
Uncovered, bake for another half hour or hour,
depending on size and how crispy you want the outside.











I take it back.
These potatoes are better than good.
Thanks Kathy!








One Love. One Peace. Always and all ways.

Cod Poached in Butter with Peas

How could that be bad?
That's what I told myself when I started.

It's healthy if you don't eat
all the beurre monte. Yes I said it.
Fancy words for "butter sauce".






Beurre monté is an emulsified butter sauce.
When whole butter is melted, the butter fat tends
to separate from the milk solids and water.
By whisking lumps of cold butter into a couple of tablespoons
of extra-warm water, whisking as you go, you eliminate separation.
Keep your heat even, keep your whisking gentle.

Most recipes will tell you all that is needed is one tablespoon
of water brought to a boil, then turned down adding one cold cube
of butter at a time while whisking to emulsify.

I found 4 tablespoons to one stick of butter worked best.
Double or triple as needed to suit your needs.
Do not boil, or your liquids will separate.
180-190 degrees is recommended.
I like to call that a nice simmer.


Once the sauce is made, add the fish,
I used cod. Feel free to use just about
any delicate white fish, lobster, etc.

I also added frozen peas.

My cod pieces were fairly thick,
it only took a few minutes on each side.
I did flip. I'd have to say the slower
you poach the better, you really want that
buttery flavor to soak on in.

Feel free to add shallots, other seasonings.
This was my first time, so I kept it straight.
Next time I'll be adding saffron.
Oh yeh.


This was melt in your mouth good,
even though I read the instructions um..yeh..after.
Don't ask.

As for not eating all the sauce...

Put down your spoon. Walk away slowly. And nobody gets hurt.
especially your hips.
ha.

“Come join the fun at the My Baking Addiction and GoodLife Eats 

Holiday Recipe Swap sponsored by Kerrygold.”

One Love. One Peace. Always and all ways.

Chicken Salad and Frozen Florida

I work two jobs.
one I work 40,
the other is 70+ hours.
I know.
No I'm not one of those.
I work hard so I can play harder.
Both afford me the luxury of heading out of town
when the mood hits.

Took a mini trip to Florida,
I live in Minnesota. Right, you're
thinking nice, go where it's warm.
Yahno. There is ice in Florida.
It's true. These pictures prove it.

I don't know why they call it chicken salad.
Its a spread. Salad usually means lettuce in a bowl.
Doesn't matter, Suzanne's mom rocks it.
I ate it every day I was there.

Suzanne's Mom's Chicken Salad

How great is this,
she had the recipe written out.
I forgot to photograph the backside,
I think I can talk you through it.

I didn't use the Italian dressing.
just a personal preference for me.

I chopped the celery very fine.
You can lightly toast those pecans.
Salt and pepper to taste.
You guys know the rest right?
Flip into a food processor and voila.
It ain't rocket science.

LOVE THIS RECIPE.







Suzanne thank you for inviting me, and thank you
to your mom for making me feel like one of the kids.

I have not laughed that hard,
[and we laughed almost every minute of every day I was there ]
that long, in quite a while.

I'm comin back!










One Love. One Peace. Always and all ways.

Salami Wrapped Snacks

First let me wish you all Happy Holidays~!

A friend of mine sent me this message,
and I feel it says my wish for all of you better than
I can put into words.

I wish you joy, I wish you all the pleasures The world has to give,
Pleasures of a pure heart
And soul I wish you the exhilaration Felt atop mountain peaks,
I wish you the cool comfort Of a shaggy, shady oak
I wish you the thrill Of watching your children
Grow up and blossom Into a loving, caring maturity I wish you all the passion
That a love for the ages, A nurturing, spontaneous love,
Can generously give I wish you never know loneliness,
Never know pain and sorrow To excess or extremes,
And if you do, It gives birth to future joys I wish you good health Of mind, body and spirit,
That your journey through life Be a peaceful one I wish you friendship
The kind that supports you, Sustains you,
And makes you stop to smile I wish you love and friendship,
Comfort and peace, I wish you joy!

Because I love all things Italian, I asked my Italian friend to write
me the Italian version...in full he did, Thank you Gio.



Ti auguro la gioia di avere sempre qualcuno con cui dividere ogni cosa... Mostra tutto…
Ti auguro di avere dei bei ricordi cui ritornare col pensiero nei brutti momenti…
Ti auguro una tra le migliori piccole gioie quotidiane:
aprire un libro che ricordi bene, lasciarne le pagine, leggere le prime parole famigliari…
Ti auguro la primavera e la meraviglia di constatare che è sempre migliore di quanto avevi osato sperare…
Ti auguro la felicità di un regalo da un bambino:
- un mazzo di denti di leone appassiti, - una caramella succhiata a metà - una rana - un bacio …
Ti auguro che tu possa, anche se solo una volta nella vita, vedere qualcosa di infinitamente raro, strano e bello…
Ti auguro la malinconia di un giardino in inverno e, dopo mesi d’attesa, i piccoli, verdi vegetali della primavera…
Ti auguro di rimanere affascinato dall’infinita varietà della vita animale…
Ti auguro la fiducia di una creatura selvatica, conquistata con pazienza e amore…
Ti auguro che tu possa non dover comprare l’amore al prezzo dell’umiliazione…
Ti auguro che tu possa sempre trovare le parole giuste per mantenere al loro posto gli spacconi e avere abbastanza forza nelle ginocchia per camminare con dignità…
Ti auguro che tu possa avere un cuore pieno d’amore e giudizi accorti…
Ti auguro la gioia di essere desiderata, e di trovare il regalo perfetto, sentire il profumo della terra, dal prato aperto…
Ti auguro lettere: con una calligrafia che riconosci immediatamente, con una calligrafia che non vedevi da anni…
Ti auguro lettere piene di elogi, piene di incoraggiamenti: lettere di gratitudine e di amore.
Ti auguro lettere sciupate, macchiate di inchiostro, scritte tutte storte coperte di baci.
Ti auguro la felicità di dimenticare il passato e di trovare nuovi inizi.
Ti auguro la felicità delle idee, l’eccitamento della ragione, il trionfo della conoscenza, lo schiarirsi della vista, l’acuirsi dell’udito,
il protendersi verso nuove scoperte, il trarre piacere dal passato così come dal presente.
Ti auguro la gioia della creatività.
Ti auguro felicità… ma non la felicità che si ottiene chiudendo fuori il mondo.
Nemmeno quella di rinnegare il tuo sogno per amor di agiatezza.
Ti auguro la felicità di fare quello che fai nel migliore dei modi.
Di correre il rischio di tentare, di correre il rischio di dare, di correre il rischio d’amare.
Tratta la felicità con gentilezza: è un prestito.
BUON NATALE..


Christmas isn't only about the Christmas cookies ...

Someone shared this little tidbit of a snack with me
and I'm going to share it with you.

Seriously I had my doubts, I thought its going to be "okay"
Yawell it was beyond okay, it was GREAT.

Salami Wrapped Snacks

Thinly sliced salami
Thinly sliced havarti cheese with dill
Chicken in a Biscuit.

Layer as shown in the photo.
Fold and eat.

Small bite, big flavor, nice crunch.

Wishing you all a wonderful Holiday season.








One Love. One Peace. Always and all ways.

La Creme de Soupe de Champignon

Come join the fun at the My Baking Addiction and GoodLife Eats 

Holiday Recipe Swap sponsored by Le Creuset. 

 Voting is now open. I sure hope you'll vote for me!  

I'm # 27 and #28  

 Voting will end on December 19th.  
CLICK THIS TO GO TO THE VOTING PAGE

I love James Beard. 

He's one of my absolute favorite chefs.

I have over 500 cookbooks.

His book American Cookery, is one I reach for time and again .

Don't think I have a big head about my collection.

I know there are people out there with thousands.
And my mom keeps me humble by
reminding me with a couple of credit cards
she could outdo my collection in a matter of minutes.

This was the one book I got from my Granny.

Until today,  I hadn't noticed her handwriting there on the page.

She is one of my favorite "comforts"

Makes me smile and remember.

I love her script.

.

Sharon is her daughter and my mother.
My mother is another favorite "comfort"

: )

On with the food yes?

***************************



Cream of Mushroom Soup

Ingredients:

1 pound mushrooms

1 quart chicken broth

2 tablespoons butter

3 tablespoons sherry or Cognac (optional)

2 cups heavy cream

1 1/2 teaspoons salt, or to taste

1/4 teaspoon Tabasco (I say optional)

I also added:

shallots

garlic

and a dash of nutmeg

Preparation:

Mushrooms. I used white button.That's what I had in the frig.

Note that this is only a base recipe, use any and all mushrooms you like.

More mushrooms the better, a variety of shrooms

will add depth to the flavor of your soup and different textures are a good thing.

It's recommended 

you clean your mushrooms 

with a dry towel, 

or a mushroom brush.

Remove the stems, set those aside.

As for the mushrooms,

mince them. slice them...

Mr. Beard wants you to melt equal parts butter, and or olive oil

and flour, add mushrooms saute, add broth, cream and season.

I say,

instead of the roux,

(yes I dare to disagree with the master of all things culinary)

do the butter/olive oil.
lightly saute the shallots and garlic,
 deglaze with sherry.

Toss in the mushrooms,

add pinch of salt,

cook until they are softened.

set aside.

oh hey those mushroom stems?

Add those to your chicken stock. I use what two or three cups if that?

You want to steep these in the broth, until the mushroom flavor is imparted.

40 minutes or so.

Strain the mushrooms using cheesecloth.

Pour the strained liquid into the stock.

Grab your mushrooms....

Into the stock they go...

Add your cream...
*if you choose to skip the roux,
use enough stock to barely cover the mushrooms,
then add the cream.

Let it sit on low for a bit. 

Garnish with parsley, pinch of nutmeg. salt. pepper.

On a cold wintry Sunday afternoon, there's nothing more comforting for me ...

Note from the Cook:
Do your sauteing and deglazing in a heavy bottomed dutch oven/soup pot. I love and use Le Creuset
Then all you have to do is add your home made chicken stock and cream to the cooked mushrooms,
 with no major clean up, it can all be done in one pot.

While you're at it ...

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset















One Love. One Peace. Always and all ways.

Vietnamese Beef Pho

Pho'd out yet?

Culinary peer pressure happens.
Pho'realz.

I saw the rush of Vietnamese Beef/Chicken Pho recipes
from the Daring Cooks
being published all ova the place.
Like a little wannabe I ran to the store like a dog looking for a bone.

My Pho is a little less traditional because ...

• I live in a small town.

• Things like Thai Basil and good fish sauce well,
• that makes me laugh, I was lucky to find star anise.
  

• I'm not a picky eater but I like what I like.

Which may make this very "unpho".


However...

It tastes damn good.


Let me give you the link to the
original recipe I found over on Jaden's page
"Steamy Kitchen"
[yeh click that]

Actually I found 23456574556 recipes.
Hers is based on a cookbook I happen to love.

I know.
How lazy am I...
She does all the work of
laying out the recipe and I say here click the link.
Hey, I'm all about credit where credit is due
not a copy and paste cheat.
She's well worth the click and has a cookbook
recently published you can find it on Amazon
yeh click that too.

I made a few changes.
I went to the grocery store and the guy
tells me his flank steak is frozen.
I opt for another cut and he says well,
I can't use the meat slicer because I'd
have to sterilize it we're slicing hams for people
right now. They only have one? okay okay I'll be nice.

[charring vegetables for stock is new for me. i like it ]

I ended up running to a butcher who operates out
of a gas station. Really. True story.
His flank is frozen too.
BUT he'll thinly slice whatever I want.
Instantly I like him.
Shrugging my shoulders I say what the hell, I'll have the filet mignon.
That's right people. FILET MIGNON.
I figure what it cost me for that was equal to a pig n jig. : )
OMG, in the pho, it was melt in your mouth.

[fennel, cinnamon, star anise, cardamom, mr. coriander was late for the party]

I used lo mien noodles.
I used spinach instead of basil.
Green onions instead of white.
Purple instead of yellow.
Green peppers and mushrooms because I wanted to.
I let my stock sit over night,
in the frig after simmering.
Which made it easy to skim off the fat.
Come to think of it wouldn't the scum
stick to the fat? Making for easy removal of scum?
Call that an afterthought, more like an after question.
Charring, not Charo. I used the broiler.
Top shelf and door semi open.
Lime is good, I liked lemon best.

Maybe my dish is more like a Japanese Hotpot.
Honestly I'd eat this every night
with a basic beef broth and a little sesame oil.

I love winter I do.
But I miss the warm summer light for photographs.

KAT! Yes you! C'mere.
Don't look at the beef.
Don't look up.
Look down.
Do you see????
I know. Right?!

You can make this.
Vegetable broth baby.

It's a cold rainy night.
Dancing with the Stars is on tonight,
paying tribute to Michael Jackson.
I have a bowl of nice warm soup.
And to think I spent the last month
eating lean cuisines. What was I thinking?
I dunno I was child free and didn't have to cook.
Don't say I it. I already know.
My frig is filled with vegetables.
I promise.

If only someone would bring me
an ice cream bar and a kiss...

it'd be a perfect night. : )


















One Love. One Peace. Always and all ways.