I hope you are sitting down. If you aren't, then you should do so now. I know this is the kind of thing a person should say face to face, but I couldn't wait. Also, I was afraid I would get nervous and end up stumbling through my words.
So, here goes. We're having a baby!!! Yes, you read it correctly, a BABY. I didn't want to tell you until I was sure, and now I'm sure. You are going to be a daddy. Yeah! You may have already guessed by the way I have been floating in mid air these past few days. I am so happy. You have made me so happy.
Before we get carried away with doctors visits, nurseries, names, and all of the other overwhelming stuff, I wanted to thank you. Thank you for this special gift. You have made my dreams come true. You are going to be such a good father and I know your child will love you as much as I do. You are such a special man and I am blessed to have you as my future husband..
Congratulations, Daddy.
Saturday, December 24, 2011
Monday, October 17, 2011
Elbows & Ground Beef
Ingredients
1 1/2 pounds lean ground beef
1 green bell pepper, chopped
1 onion, chopped
2 (29 ounce) cans tomato sauce
1 (16 ounce) package macaroni
Directions
Cook pasta according to package directions. Drain.
In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
Serve sauce over pasta.
1 1/2 pounds lean ground beef
1 green bell pepper, chopped
1 onion, chopped
2 (29 ounce) cans tomato sauce
1 (16 ounce) package macaroni
Directions
Cook pasta according to package directions. Drain.
In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
Serve sauce over pasta.
Buffalo Tilapia
Ingredients:
1 tilapia filet
1 tsp buffalo sauce
1 tsp corn meal
1 TBSP panko bread crumbs
cooking spray
Directions:
Spread the sauce over top side of the tilapia with a pastry brush. Sprinkle with half of the corn meal and half of the panko. Flip over and repeat with the other half.
Spray a baking sheet with cooking spray, place tilapia filets spread apart and spray the tops with cooking spray.
Bake in a 400 degree oven until browned, about 20-25 minutes.
1 tilapia filet
1 tsp buffalo sauce
1 tsp corn meal
1 TBSP panko bread crumbs
cooking spray
Directions:
Spread the sauce over top side of the tilapia with a pastry brush. Sprinkle with half of the corn meal and half of the panko. Flip over and repeat with the other half.
Spray a baking sheet with cooking spray, place tilapia filets spread apart and spray the tops with cooking spray.
Bake in a 400 degree oven until browned, about 20-25 minutes.
Beef & Onion Cheese Ball
Ingredients
Serves: 24
3 - 8 ounce packages of cream cheese, softened(reduced fat is fine)
1.5 teaspoons garlic powder (not garlic salt!)
1.5 teaspoons Accent(R) Seasoning
3 green onions, sliced finely or chopped.
1 jar dried beef, chopped and rinsed to remove salt.
Preparation method
Prep: 2 hours 15 mins
1.
Mix cream cheese, garlic powder, accent, green onions and 1/2 of the chopped beef. Form into one or two cheese balls. Roll in remaining dried beef to coat. Refrigerate at least 2 hours before serving.
Serves: 24
3 - 8 ounce packages of cream cheese, softened(reduced fat is fine)
1.5 teaspoons garlic powder (not garlic salt!)
1.5 teaspoons Accent(R) Seasoning
3 green onions, sliced finely or chopped.
1 jar dried beef, chopped and rinsed to remove salt.
Preparation method
Prep: 2 hours 15 mins
1.
Mix cream cheese, garlic powder, accent, green onions and 1/2 of the chopped beef. Form into one or two cheese balls. Roll in remaining dried beef to coat. Refrigerate at least 2 hours before serving.
Saturday, October 15, 2011
The Long Goodbye
Nothing prepared me for the loss of my mother. Even knowing that she would die did not prepare me. A mother, after all, is your entry into the world. She is the shell in which you divide & become a life. Waking up in a world without her is like waking up in a world without sky: unimaginable. And because my mother was relatively young -64- I feel robbed of 20 years with her I'd always imagined having.
In the months that followed my mother's death, I managed to look like a normal person. But I was not ok. I was in grief. Nothing seemed important. Daily tasks were exhausting. At one point, I did not wash my hair for 10 days. I felt that I had abruptly arrived at a terrible, insistent truth about the impermanence of the everyday. Why had I not known that this was what life really amounted to?
I was not entirely surprised to find that being a mourner was lonely. But I was surprised to discover that I felt lost. In the days following my mother's death, I did not know what I was supposed to do, nor, it seemed, did my friends & family, especially those who had never suffered a similar loss. And I found no relief in that worn-out refrain that at least my mother was "no longer suffering".
Mainly, I thought one thing: My mother is dead & I want her back.
When we talk about love, we go back to the start. But this is the story of an ending, of death, & it has no beginning. That's what makes her a mother: you cannot start the story.
There is my mother, & then, suddenly, there is her cancer. It begins with a phone call, a scan, a shock. Disbelief reigns. There would be no surgery. The disease had spread too far.
If the condition of grief is nearly universal, it's transactions are exquisitely personal. My grief, I know, has been shaped by the particular person my mother was to me, and by the fact that she died at 64 (the same age my father was when he died). Then, too, I was bound up with her in ways that strecthed beyond our relationship. I now live in the house where I grew up. I always see things that remind me of her.
As I write this, I am hit by a feeling of error, a sense that during my early twenties, when I thought my mother never quiter understood me, it was I who saw her incompletely. I took for granted so many of her seemingly casual qualities.
So much of dealing with a disease is waiting. Except in the waiting you keep forgetting that "it" will really happen - it's more like a threat, an anxiety. Other people got used to my mother dying of cancer. But I did not. Each day, sunlight came like a knife to a wound that was not healed.
Those were strange, delirious days.They'd give her morphine for the pain, but the moment they got it under control, it would intensify, & she'd begin moaning again. When she did wake she was irritable. I kept asking the nurses to give her more morphine. And the nurse said "If she's in hospice, they'll give her more drugs, they'll minimize her pain, but she might die."
I heard a lot about the idea of dying "with dignity" while my mother was sick. It was only near her very end that I gave much thought to what this idea meant. I didn't actually feel it was undignified for my mother's body to fail - that was the human condition. Having to help my mother on & off the toilet was difficult, but it was natural. The real indignity, it seemed, was dying where no one cared for you the way your family should, dying where it was hard for your family to be with you & where excessive measures might be taken to keep you alive past a moment that called for letting go. I didn't want that for my mother. I didn't want to pretend she wasn't going to die.
"Hey baby!"
These are the last words I hear her say. Then she closes her eyes again. Instead of words there comes a horrible pain - pain of a kind I have never witnessed, a shuddering, bone-deep pain that swallows her up whenever the hospice nurse moves her or washes her or when we roll her on her side to change her & get her blood circulating.
In the last few days, she begins to look very young. Her face has lost so much weight, the bones show through like a child's. I hold her hand. I smooth her face. Her skin has begun to feel waxy; my fingers slide dully over it.
As she dies, she opens her eyes, looks at us, & takes one final rattling breath. She has chosen to look at us, to say "Goodbye, I love you, goodbye".
I think she had the most beautiful smile in the world. And she was very warm to lie next to, soft, like a blanket.
And so we sat with my mother's body, holding her hands. I kept touching her face, which was rubbery but still hers, feeling morbid as I did it, but feeling, too, that it was strange that I should think so. This was my mother. For 20 minutes she was warm & she didn't look dead. She didn't look alive either. But she didn't have the glazed, absent expression I had expected. Her being seemed present. I could feel it hovering at the ceiling of the room, changing, but not gone. In a daze, I said goodbye. I kissed my mother's forehaed - waxy, the way it had been for days now. I said, "You were very brave, & I love you".
What had actually happened still seemed implausible: A person was present your entire life, & then one day she disappeared & never came back. It resisted belief. Even when a death is foreseen, I was surprised to find, it still feels sudden - an instant that could have gone differently.
A death from a long illness is different from a sudden death. I have experienced both of those with each of my parents. It gives you time to say goodbye & time to adjust to the idea that the beloved will not be with you anymore. A friend said that my mother's death had surely been easier to bear because I had known it was coming. I almost bit her head off! Easier to bear compared to what?
It is human to want our friends & family to recover from pain, to look for a silver lining - or so I reminded myself. But when people stop mentioning the dead person's name to you, the silence can seem worse than the pain of hearing those familiar, beloved syllables. After a loss, you have to learn to believe the dead one is dead. It doesn't come naturally.
In the weeks after my mother's death, I experienced an acute nostalgia. This longing for a lost time was so intense I thought it might split me in two. I was consukmed by memories of seemingly trivial things.
She is gone, & I will be, too, one day. There is nothing "fixed" about my grief. I don't have the same sense that I'm sinking into the ground with every step I take. But there aren't any "conclusions" I can come to, other than personal ones. I'm more at peace because that old false sense of the continuity of life has returned.
I think about my mother every day, but not as concertedly as I used to. She crosses my mind like a spring cardinal that flies past the edge of your eye. I think about all the things I never said along the way, about how much her example meant to me. The bond between a mother & a child is so unlike any other that it is categorically irreplaceable.
In the months that followed my mother's death, I managed to look like a normal person. But I was not ok. I was in grief. Nothing seemed important. Daily tasks were exhausting. At one point, I did not wash my hair for 10 days. I felt that I had abruptly arrived at a terrible, insistent truth about the impermanence of the everyday. Why had I not known that this was what life really amounted to?
I was not entirely surprised to find that being a mourner was lonely. But I was surprised to discover that I felt lost. In the days following my mother's death, I did not know what I was supposed to do, nor, it seemed, did my friends & family, especially those who had never suffered a similar loss. And I found no relief in that worn-out refrain that at least my mother was "no longer suffering".
Mainly, I thought one thing: My mother is dead & I want her back.
When we talk about love, we go back to the start. But this is the story of an ending, of death, & it has no beginning. That's what makes her a mother: you cannot start the story.
There is my mother, & then, suddenly, there is her cancer. It begins with a phone call, a scan, a shock. Disbelief reigns. There would be no surgery. The disease had spread too far.
If the condition of grief is nearly universal, it's transactions are exquisitely personal. My grief, I know, has been shaped by the particular person my mother was to me, and by the fact that she died at 64 (the same age my father was when he died). Then, too, I was bound up with her in ways that strecthed beyond our relationship. I now live in the house where I grew up. I always see things that remind me of her.
As I write this, I am hit by a feeling of error, a sense that during my early twenties, when I thought my mother never quiter understood me, it was I who saw her incompletely. I took for granted so many of her seemingly casual qualities.
So much of dealing with a disease is waiting. Except in the waiting you keep forgetting that "it" will really happen - it's more like a threat, an anxiety. Other people got used to my mother dying of cancer. But I did not. Each day, sunlight came like a knife to a wound that was not healed.
Those were strange, delirious days.They'd give her morphine for the pain, but the moment they got it under control, it would intensify, & she'd begin moaning again. When she did wake she was irritable. I kept asking the nurses to give her more morphine. And the nurse said "If she's in hospice, they'll give her more drugs, they'll minimize her pain, but she might die."
I heard a lot about the idea of dying "with dignity" while my mother was sick. It was only near her very end that I gave much thought to what this idea meant. I didn't actually feel it was undignified for my mother's body to fail - that was the human condition. Having to help my mother on & off the toilet was difficult, but it was natural. The real indignity, it seemed, was dying where no one cared for you the way your family should, dying where it was hard for your family to be with you & where excessive measures might be taken to keep you alive past a moment that called for letting go. I didn't want that for my mother. I didn't want to pretend she wasn't going to die.
"Hey baby!"
These are the last words I hear her say. Then she closes her eyes again. Instead of words there comes a horrible pain - pain of a kind I have never witnessed, a shuddering, bone-deep pain that swallows her up whenever the hospice nurse moves her or washes her or when we roll her on her side to change her & get her blood circulating.
In the last few days, she begins to look very young. Her face has lost so much weight, the bones show through like a child's. I hold her hand. I smooth her face. Her skin has begun to feel waxy; my fingers slide dully over it.
As she dies, she opens her eyes, looks at us, & takes one final rattling breath. She has chosen to look at us, to say "Goodbye, I love you, goodbye".
I think she had the most beautiful smile in the world. And she was very warm to lie next to, soft, like a blanket.
And so we sat with my mother's body, holding her hands. I kept touching her face, which was rubbery but still hers, feeling morbid as I did it, but feeling, too, that it was strange that I should think so. This was my mother. For 20 minutes she was warm & she didn't look dead. She didn't look alive either. But she didn't have the glazed, absent expression I had expected. Her being seemed present. I could feel it hovering at the ceiling of the room, changing, but not gone. In a daze, I said goodbye. I kissed my mother's forehaed - waxy, the way it had been for days now. I said, "You were very brave, & I love you".
What had actually happened still seemed implausible: A person was present your entire life, & then one day she disappeared & never came back. It resisted belief. Even when a death is foreseen, I was surprised to find, it still feels sudden - an instant that could have gone differently.
A death from a long illness is different from a sudden death. I have experienced both of those with each of my parents. It gives you time to say goodbye & time to adjust to the idea that the beloved will not be with you anymore. A friend said that my mother's death had surely been easier to bear because I had known it was coming. I almost bit her head off! Easier to bear compared to what?
It is human to want our friends & family to recover from pain, to look for a silver lining - or so I reminded myself. But when people stop mentioning the dead person's name to you, the silence can seem worse than the pain of hearing those familiar, beloved syllables. After a loss, you have to learn to believe the dead one is dead. It doesn't come naturally.
In the weeks after my mother's death, I experienced an acute nostalgia. This longing for a lost time was so intense I thought it might split me in two. I was consukmed by memories of seemingly trivial things.
She is gone, & I will be, too, one day. There is nothing "fixed" about my grief. I don't have the same sense that I'm sinking into the ground with every step I take. But there aren't any "conclusions" I can come to, other than personal ones. I'm more at peace because that old false sense of the continuity of life has returned.
I think about my mother every day, but not as concertedly as I used to. She crosses my mind like a spring cardinal that flies past the edge of your eye. I think about all the things I never said along the way, about how much her example meant to me. The bond between a mother & a child is so unlike any other that it is categorically irreplaceable.
Thursday, September 22, 2011
Chicken Creole
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 skinless, boneless chicken breasts
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
Bake 15 to 20 minutes, until the chicken is tender and white throughout.
1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 skinless, boneless chicken breasts
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
Bake 15 to 20 minutes, until the chicken is tender and white throughout.
Deviled Crab
Ingredients
1 3/4 pounds crabmeat
1/8 teaspoon salt
3/4 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce
1 cup dry bread crumbs
4 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon butter
1 cup all-purpose flour
2 cloves garlic, minced
2 cups clam juice
1/2 cup white wine
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup heavy cream
1 1/2 tablespoons fresh lemon juice
1/4 cup fresh parsley, minced
1 1/2 tablespoons fresh basil, minced
Directions
In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.
Shape the crab mixture into cakes and roll in bread crumbs.
In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown.
For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes.
Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon.
Serve the sauce over the crab cakes.
1 3/4 pounds crabmeat
1/8 teaspoon salt
3/4 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce
1 cup dry bread crumbs
4 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon butter
1 cup all-purpose flour
2 cloves garlic, minced
2 cups clam juice
1/2 cup white wine
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup heavy cream
1 1/2 tablespoons fresh lemon juice
1/4 cup fresh parsley, minced
1 1/2 tablespoons fresh basil, minced
Directions
In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.
Shape the crab mixture into cakes and roll in bread crumbs.
In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown.
For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes.
Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon.
Serve the sauce over the crab cakes.
Chicken Milano
Ingredients
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta
Directions
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta
Directions
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
Iced Pumpkin Cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Catfish Tuscany
Ingredients
4 (4 ounce) fillets catfish
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
1 1/2 tablespoons mayonnaise
4 roma tomatoes or sun-dried tomatoes, sliced thin
Directions
Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.
4 (4 ounce) fillets catfish
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
1 1/2 tablespoons mayonnaise
4 roma tomatoes or sun-dried tomatoes, sliced thin
Directions
Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.
Bacon Wrapped Bratwurst
Ingredients
4 bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half
Directions
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.
4 bratwurst
3 (12 ounce) cans light beer
5 tablespoons brown sugar
1 teaspoon cayenne pepper
6 slices bacon, cut in half
Directions
Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.
Saturday, September 17, 2011
Sad Day
Today is a very sad day for me. My beloved chihuahua MiaBella Olivia passed away in my arms. She had severe kidney failure & we did all we could. I am lost without her.
Dogs In Heaven?
An old man and his dog were walking down this dirt road with fences on both sides, they came to a gate in the fence and looked in, it was nice grassy, woody areas, just what a 'huntin' dog and man would like, but, it had a sign saying 'no trespassing' so they walked on. They came to a beautiful gate with a person in white robes standing there. "Welcome to Heaven" he said. The old man was happy and started in with his dog following him. The gatekeeper stopped him. "Dogs aren't allowed, I'm sorry but he can't come with you."
"What kind of Heaven won't allow dogs? If he can't come in, then I will stay out with him. He's been my faithful companion all his life, I can't desert him now."
"Suit yourself, but I have to warn you, the Devil's on this road and he'll try to sweet talk you into his area, he'll promise you anything, but the dog can't go there either. If you won't leave the dog, you'll spend Eternity on this road."
So the old man and dog went on. They came to a rundown fence with a gap in it, no gate, just a hole. Another old man was inside. "S'cuse me Sir, my dog and I are getting mighty tired, mind if we come in and sit in the shade for awhile?"
"Of course, there's some cold water under that tree over there. Make yourselves comfortable"
"You're sure my dog can come in? The man down the road said dogs weren't allowed anywhere."
"Would you come in if you had to leave the dog?"
"No sir, that's why I didn't go to Heaven, he said the dog couldn't come in.
We'll be spending Eternity on this road, and a glass of cold water and some shade would be mighty fine right about now. But, I won't come in if my buddy here can't come too, and that's final."
The man smiled a big smile and said "Welcome to Heaven."
"You mean this is Heaven? Dogs ARE allowed? How come that fellow down the road said they weren't?"
"That was the Devil and he gets all the people who are willing to give up a life long companion for a comfortable place to stay. They soon find out their mistake, but then it's too late. The dogs come here, the fickle people stay there. GOD wouldn't allow dogs to be banned from Heaven. After all, HE created them to be man's companions in life, why would he separate them in death?"
Dogs In Heaven?
An old man and his dog were walking down this dirt road with fences on both sides, they came to a gate in the fence and looked in, it was nice grassy, woody areas, just what a 'huntin' dog and man would like, but, it had a sign saying 'no trespassing' so they walked on. They came to a beautiful gate with a person in white robes standing there. "Welcome to Heaven" he said. The old man was happy and started in with his dog following him. The gatekeeper stopped him. "Dogs aren't allowed, I'm sorry but he can't come with you."
"What kind of Heaven won't allow dogs? If he can't come in, then I will stay out with him. He's been my faithful companion all his life, I can't desert him now."
"Suit yourself, but I have to warn you, the Devil's on this road and he'll try to sweet talk you into his area, he'll promise you anything, but the dog can't go there either. If you won't leave the dog, you'll spend Eternity on this road."
So the old man and dog went on. They came to a rundown fence with a gap in it, no gate, just a hole. Another old man was inside. "S'cuse me Sir, my dog and I are getting mighty tired, mind if we come in and sit in the shade for awhile?"
"Of course, there's some cold water under that tree over there. Make yourselves comfortable"
"You're sure my dog can come in? The man down the road said dogs weren't allowed anywhere."
"Would you come in if you had to leave the dog?"
"No sir, that's why I didn't go to Heaven, he said the dog couldn't come in.
We'll be spending Eternity on this road, and a glass of cold water and some shade would be mighty fine right about now. But, I won't come in if my buddy here can't come too, and that's final."
The man smiled a big smile and said "Welcome to Heaven."
"You mean this is Heaven? Dogs ARE allowed? How come that fellow down the road said they weren't?"
"That was the Devil and he gets all the people who are willing to give up a life long companion for a comfortable place to stay. They soon find out their mistake, but then it's too late. The dogs come here, the fickle people stay there. GOD wouldn't allow dogs to be banned from Heaven. After all, HE created them to be man's companions in life, why would he separate them in death?"
Tuesday, September 13, 2011
Cajun Chicken Skillet
Ingredients
1 teaspoon oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 zucchini, sliced into rounds
1 teaspoon finely chopped green chile peppers
1 tablespoon butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
cayenne pepper to taste
crushed red pepper flakes to taste
2 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon minced garlic
Directions
Heat oil in a large heavy skillet over medium heat. Saute onion, garlic, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside.
Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN.
Stir in more garlic. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low.
Heat a separate large heavy skillet over medium high heat. Saute chicken until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer for 35 minutes.
1 teaspoon oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 zucchini, sliced into rounds
1 teaspoon finely chopped green chile peppers
1 tablespoon butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
cayenne pepper to taste
crushed red pepper flakes to taste
2 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon minced garlic
Directions
Heat oil in a large heavy skillet over medium heat. Saute onion, garlic, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside.
Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN.
Stir in more garlic. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low.
Heat a separate large heavy skillet over medium high heat. Saute chicken until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer for 35 minutes.
Wednesday, August 3, 2011
Ham & Brie Sandwich
Ingredients
6 slices black forest ham
1/2 (8 ounce) wedge Brie cheese, sliced
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
4 thick slices Italian bread
1 tablespoon olive oil
Directions
Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.
6 slices black forest ham
1/2 (8 ounce) wedge Brie cheese, sliced
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
4 thick slices Italian bread
1 tablespoon olive oil
Directions
Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.
Deep Fried Shrimp
Ingredients
4 pounds large shrimp - peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
8 eggs, beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups vegetable oil
Directions
In a medium size mixing bowl combine shrimp, salt and pepper; stir.
Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
4 pounds large shrimp - peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
8 eggs, beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups vegetable oil
Directions
In a medium size mixing bowl combine shrimp, salt and pepper; stir.
Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
Deep Fried Oysters
Ingredients
2 quarts vegetable oil for deep frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces shucked oysters, drained
2 eggs, lightly beaten
3/4 cup fine bread crumbs
Directions
Heat deep fryer to 375 degrees F (190 degrees C).
Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve
2 quarts vegetable oil for deep frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces shucked oysters, drained
2 eggs, lightly beaten
3/4 cup fine bread crumbs
Directions
Heat deep fryer to 375 degrees F (190 degrees C).
Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve
Fried Pickles
Ingredients
1/2 cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon Cajun seasoning
1 quart oil for frying
1/2 teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing
Directions
Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.
1/2 cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon Cajun seasoning
1 quart oil for frying
1/2 teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing
Directions
Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.
Spinach & Artichoke Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Wednesday, July 20, 2011
Mustard Onion Pork Chops
Ingredients
4 boneless pork loin chops, butterflied
1/2 cup prepared yellow mustard, or to taste
1 cup canned French fried onions
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place the pork chops in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil.
Bake for 20 minutes in the preheated oven, or until pork chops are cooked through.
4 boneless pork loin chops, butterflied
1/2 cup prepared yellow mustard, or to taste
1 cup canned French fried onions
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place the pork chops in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil.
Bake for 20 minutes in the preheated oven, or until pork chops are cooked through.
Monday, July 18, 2011
Words
I just love you.
Words demand explanation. They require analysis. They are the construction and expression of my thoughts. Of my heart. But they can't describe it. They can't describe any of it. They can't tell you how deep the memories are, or how often I think of them. They can't scream what I really want to say. They are the mask of how I really feel and they try to disguise the pain, but someone will strip it away. And someone will make those words worthless.
So what is a word worth? Nothing. What are three words worth? Nothing. But we say them anyway, because you know. You know, more than anyone what they mean. You know when I say I love you, I really mean that those three words can't describe what it is we have. When I say you're amazing, I know the word is just a cover; a quick way for me to remember all the things that amaze me about you, a mask for the memories we share, a disguised version of our adventures together. And I really believe that you know, when I say I miss you, it's not just that. I miss you every moment, and I miss just what your name means to me. It means an alphabet of sounds and letters and words. But none of them really mean anything, because words are based on trust, they rely on how truly and deeply we feel. Remember, always, that they don't mean anything, they are letters and they are constructions, but we deconstruct them every day and we twist them; we manipulate them so that they say what we want them to. But no word, no shape, no photograph could ever twist so far that it could begin to explain even a little bit of how I feel.
Words demand explanation. They require analysis. They are the construction and expression of my thoughts. Of my heart. But they can't describe it. They can't describe any of it. They can't tell you how deep the memories are, or how often I think of them. They can't scream what I really want to say. They are the mask of how I really feel and they try to disguise the pain, but someone will strip it away. And someone will make those words worthless.
So what is a word worth? Nothing. What are three words worth? Nothing. But we say them anyway, because you know. You know, more than anyone what they mean. You know when I say I love you, I really mean that those three words can't describe what it is we have. When I say you're amazing, I know the word is just a cover; a quick way for me to remember all the things that amaze me about you, a mask for the memories we share, a disguised version of our adventures together. And I really believe that you know, when I say I miss you, it's not just that. I miss you every moment, and I miss just what your name means to me. It means an alphabet of sounds and letters and words. But none of them really mean anything, because words are based on trust, they rely on how truly and deeply we feel. Remember, always, that they don't mean anything, they are letters and they are constructions, but we deconstruct them every day and we twist them; we manipulate them so that they say what we want them to. But no word, no shape, no photograph could ever twist so far that it could begin to explain even a little bit of how I feel.
Wouldn't Trade it for the World
Relationships come with a lot of tribulations. We fight, we yell, we get jealous, we cry, we feel pain, we hurt, we scream, we get frustrated, we get angry, we get upset, we break up and our emotions take us over. So why do we do it? Why would we want to feel not just sad, but truly hurt, sad to the point where your whole body hurts just because of one person, sad to the point where you feel empty when everything falls apart, sad to the point where your heart aches for the company of that being? I’ll tell you why I do it. Its because besides all those moments when your stupidity gets in the way of what you are truly feeling and you “fight”, the moments when you are truly loving someone are the most touching, astounding, magnificent moments you will ever experience. When two people are just loving each other its magical. And to those of you who are too scared of getting hurt and too scared of the baggage that comes with relationships, let me tell you this, having someone you love and having them love you back is a feeling that you can not substitute. Having someone look at you with such a deep emotion is remarkable. Having someone touch you with so much care brings a feeling of weightlessness throughout your whole body. Having someone whisper they love you feels like they screamed it. Having someone to hold your hand at all times just feels special. Having someone to be your best friend and be loyal to you and never lie to you feels so safe. So yeah, relationships suck, breaking up hurts, but having that someone that you feel so comfortable with, someone that you let inside your soul, someone that lets you inside theirs, someone to talk to at all hours during the day, someone to laugh with, someone to fall asleep with, having someone that is your other half for whatever amount of time you are together, is true beauty and I wouldn’t trade it for the world.
Hope
Even when life gives you every reason to give up, remind yourself of the reasons you're still standing.. Yes, sometimes it's hard to stand up for someone who doesn't love you back.. But love is blind. Love is unconditional.. Actually, what is love? It's not something we feel in our heart or something we contemplate or try to understand in our brains.. It's the energy between two people.. That's love. Love is food! Love is family.. Love is friendship.. And that's what we need to stand up for.. We sit and complain about how life isn't fair and how we might never find love.. But we forget the most important thing: Everything turns out okay in the end.. If it's not okay, it's not the end. So what if the love of your life won't talk to you? So what? You can cry and you can worry but that won't make him see you for YOU. You are your best when you are HAPPY. Forget about them.. Forget and live to the fullest.. Find something you LOVE. And when they realize what they've lost, they'll come back... DON'T play "hard to get" unless you know deep down you really don't want them anymore. If they come back, accept them.. or forever regret what could have been..
If you are afraid of showing someone how you feel, don't be.. Honestly, what's the worst that could happen? We are still at the beginning of our lives, there is so much more for us to live for! Life goes on.. Don't let fear hold you back and keep HOPING. Hope got me through the roughest times of my life.. And it will get me through all the others that are bound to come my way.. Don't be a coward, either.. Fear is merely a feeling, cowardice is a choice of action. Be the best you can be, and don't do things you might be ashamed of to live life with no regrets.
If you are afraid of showing someone how you feel, don't be.. Honestly, what's the worst that could happen? We are still at the beginning of our lives, there is so much more for us to live for! Life goes on.. Don't let fear hold you back and keep HOPING. Hope got me through the roughest times of my life.. And it will get me through all the others that are bound to come my way.. Don't be a coward, either.. Fear is merely a feeling, cowardice is a choice of action. Be the best you can be, and don't do things you might be ashamed of to live life with no regrets.
Cliche'
We are so cliche'. We finish each other's sentences, sometimes I think you're a mind reader.
I cannot count the times in a day we say the words "I love you" yet this countless amount never seems like it's enough. I love you infinity past beyond, because this love really does transcend this universe. Your love for me makes me grow childish- a feeling more amazing than could be described- for while everyone is busy trying to grow up and move on, you bring out the joyful youth in me. You've reminded me what being happy is and have shown me that I've been missing out on happiness for far too long. The first time you told me how you felt - that you loved me - my heart seemed to melt and overflow my ribcage. This was a feeling like no other. People say they get butterflies around "that" someone, that they feel all warm and fuzzy inside and that their heart just melts as it is overcome by such a strong and pure emotion. I doubted that possibility, laughed a bit at how cliche' it seemed. I mean of course I'd fantasized about the possibility, but I never thought I could feel that way so literally. When we first started talking, you promised you'd never fall for me or see me as anything more than a friend because I was frustrated with the guys in my life who couldn't just be my friend. I thought I just needed a friend. But what I needed was you.
And darling, we are the best promise you could ever break.
We are so cliche'. We fawn over each other, constantly declaring our love and proclaiming every possible reason why our love is the perfect love. We'd get so deep into these conversations of outpouring affection but then try and pull ourselves out, for fear of being too cliche'. Like today, when you said we were "losers and oh so cheesy". I told you that "honey, cheesy is what it's called by the people that don't get to experience it. And as far as I'm concerned, as long as it's real then I love it and shall not frown down with 'cheesiness nonappreciation'" . You said "that's probably the most sensical thing i've ever heard". I smiled.
Because that's what I do when I see you, or hear you or read something you write. I smile. You always give me that instasmile. You are the sunshine in my life when I'm a stormy cloud, so together we create a rainbow. And that will never make us cheesy.
I love you, my rainbow sunshine.
I cannot count the times in a day we say the words "I love you" yet this countless amount never seems like it's enough. I love you infinity past beyond, because this love really does transcend this universe. Your love for me makes me grow childish- a feeling more amazing than could be described- for while everyone is busy trying to grow up and move on, you bring out the joyful youth in me. You've reminded me what being happy is and have shown me that I've been missing out on happiness for far too long. The first time you told me how you felt - that you loved me - my heart seemed to melt and overflow my ribcage. This was a feeling like no other. People say they get butterflies around "that" someone, that they feel all warm and fuzzy inside and that their heart just melts as it is overcome by such a strong and pure emotion. I doubted that possibility, laughed a bit at how cliche' it seemed. I mean of course I'd fantasized about the possibility, but I never thought I could feel that way so literally. When we first started talking, you promised you'd never fall for me or see me as anything more than a friend because I was frustrated with the guys in my life who couldn't just be my friend. I thought I just needed a friend. But what I needed was you.
And darling, we are the best promise you could ever break.
We are so cliche'. We fawn over each other, constantly declaring our love and proclaiming every possible reason why our love is the perfect love. We'd get so deep into these conversations of outpouring affection but then try and pull ourselves out, for fear of being too cliche'. Like today, when you said we were "losers and oh so cheesy". I told you that "honey, cheesy is what it's called by the people that don't get to experience it. And as far as I'm concerned, as long as it's real then I love it and shall not frown down with 'cheesiness nonappreciation'" . You said "that's probably the most sensical thing i've ever heard". I smiled.
Because that's what I do when I see you, or hear you or read something you write. I smile. You always give me that instasmile. You are the sunshine in my life when I'm a stormy cloud, so together we create a rainbow. And that will never make us cheesy.
I love you, my rainbow sunshine.
Soul Mates
Do you believe in soul mates?
I didn't. I used to think that I would never find the person I was meant to spend the rest of my life with in this little town.
I thought I would have to leave and start over new somewhere else to start my life...I thought I would have to leave if I was to ever find my true love.
So I did. ANd then he came along... and it's like everything I ever knew changed. Everything I ever wished for, hoped for, wanted to do... changed.
Because of him. Because I knew that no matter what, he was the guy I was going to spend the rest of my life with.
We have taken a little while to get to know each other, even though we both practically felt like we knew each other inside out from the first moment we said "Hello."
What we found out though, was that we really were perfect for each other. Where he was speechless, I was there to say what he couldn't. Where I was sad and had shut down, he was there to make everything better again and to put that smile he loves to see on my face..
We had weird moments that I could only laugh about with him.... our own little private jokes that we will never forget about. Everything was perfect...he was even into the same taste of weird music as i was into. Because of all this and more, I knew he would be the one.
He got a new job. It keeps him busy, so it's not like he's out there doing things that could potentially break my heart..... but all this separation is killing me. I'm proud of him for trying to make our life better, and I wouldn't tell him to give any of it up. But I do wish I would see him more... I wish there were more hours in the day, more days in the week, just so I could spend a little bit more time with him...
This separation will be good for us in the long run. It will be a test of our love... So far we have had a wonderful 8 months together, and he has become my lover, my partner, my best friend..
I know that we will get through whatever obstacles we come across because I love him and he loves me..
So do you believe in soul mates? Because I do.
I didn't. I used to think that I would never find the person I was meant to spend the rest of my life with in this little town.
I thought I would have to leave and start over new somewhere else to start my life...I thought I would have to leave if I was to ever find my true love.
So I did. ANd then he came along... and it's like everything I ever knew changed. Everything I ever wished for, hoped for, wanted to do... changed.
Because of him. Because I knew that no matter what, he was the guy I was going to spend the rest of my life with.
We have taken a little while to get to know each other, even though we both practically felt like we knew each other inside out from the first moment we said "Hello."
What we found out though, was that we really were perfect for each other. Where he was speechless, I was there to say what he couldn't. Where I was sad and had shut down, he was there to make everything better again and to put that smile he loves to see on my face..
We had weird moments that I could only laugh about with him.... our own little private jokes that we will never forget about. Everything was perfect...he was even into the same taste of weird music as i was into. Because of all this and more, I knew he would be the one.
He got a new job. It keeps him busy, so it's not like he's out there doing things that could potentially break my heart..... but all this separation is killing me. I'm proud of him for trying to make our life better, and I wouldn't tell him to give any of it up. But I do wish I would see him more... I wish there were more hours in the day, more days in the week, just so I could spend a little bit more time with him...
This separation will be good for us in the long run. It will be a test of our love... So far we have had a wonderful 8 months together, and he has become my lover, my partner, my best friend..
I know that we will get through whatever obstacles we come across because I love him and he loves me..
So do you believe in soul mates? Because I do.
Not Going Anywhere
So I'm 28 and I've found true, pure, honest love. I'm going to do my best to keep it. He means more to me than sleep, and I LOVE sleep. He's the only man I've ever been able to picture myself marrying. We agree on most important things, and we balance each other well. He helps me be goofy and happy while I help him get down to business. We also know how to maintain friends while being in a relationship. If I were to give someone advice about love without having them ask me a specific question, I'd tell them to make sure that you can find the right balance, not just with each other but with the rest of the world. You have to keep other people around because you don't want to be left alone if something goes wrong. Also, age doesn't matter. You can find love no matter how old you are. It may not be the same kind of love that someone else finds, but you can certainly have your own. And when you do find it, hold on to it. It's the best feeling you'll ever have. If it's taken away, remember that you can find joy again. Very few people marry their first love, and I certainly am be one of those few, but I think 3rd love is just right for me.
I love you Michael, and I'm not going anywhere.
I love you Michael, and I'm not going anywhere.
Ladyfinger Cheesecake
Ingredients
3 (3 ounce) packages ladyfingers
2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup white sugar
1 pint heavy whipping cream
1 (21 ounce) can cherry pie filling
Directions
Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
In a medium bowl, whip cream until peaks form.
In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.
3 (3 ounce) packages ladyfingers
2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup white sugar
1 pint heavy whipping cream
1 (21 ounce) can cherry pie filling
Directions
Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
In a medium bowl, whip cream until peaks form.
In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.
Lettuce Wraps
Ingredients
4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground pork
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
1 head iceberg lettuce leaves, separated
Directions
In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground pork
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
1 head iceberg lettuce leaves, separated
Directions
In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
White Chocolate Cranberry Cake
6 squares white chocolate for baking
2 sticks of butter, softened
1 cup brown sugar
1/2 cup sugar
4 eggs
3 T orange zest (CONFESSION: I skip this and add just a dash more orange juice with pulp, since zesting has never really worked for me)
3 T orange juice
2 c flour
2 t baking powder
1-1/2 c fresh or frozen cranberries
Chop the chocolate. Beat together butter, brown sugar, and sugar until fluffy. Add the eggs, orange juice and zest, and mix well. Add the flour and baking powder, then stir in the chocolate and cranberries. Bake in a bundt pan at 350 for 1 hour.
Glaze:
Melt together 3 squares of white chocolate and 2T of orange juice over low heat. stir, drizzle over cake, and enjoy. It's best if you wait until the cake is COMPLETELY cool.
2 sticks of butter, softened
1 cup brown sugar
1/2 cup sugar
4 eggs
3 T orange zest (CONFESSION: I skip this and add just a dash more orange juice with pulp, since zesting has never really worked for me)
3 T orange juice
2 c flour
2 t baking powder
1-1/2 c fresh or frozen cranberries
Chop the chocolate. Beat together butter, brown sugar, and sugar until fluffy. Add the eggs, orange juice and zest, and mix well. Add the flour and baking powder, then stir in the chocolate and cranberries. Bake in a bundt pan at 350 for 1 hour.
Glaze:
Melt together 3 squares of white chocolate and 2T of orange juice over low heat. stir, drizzle over cake, and enjoy. It's best if you wait until the cake is COMPLETELY cool.
8 Things No One Tells You About Marriage
You're smart. You know life is no storybook. But admit it: Somewhere deep in your subconscious lurk romantic visions of Cinderella, or maybe Julia Roberts. The images may be sketchy and a little outdated, but you can still make out the silhouette of the bride and Prince Charming riding off into the sunset.
In real life, sometimes your Disney fairy tale ends up feeling more like a Wes Craven horror flick — and you're the chick who keeps falling down and screaming for her life. I've been there. Let's face it, marriage is not for the faint of heart. You want to believe your pure love for each other will pull you through. And it does. But it ain't always pretty.
That may sound grim. But here's a secret: Sometimes it's the least romantic parts of marriage that have the most to teach you about yourself, your partner, and the nature of love.
1. You will look at the person lying next to you and wonder, Is this it? Forever?
When you get married, you think that as long as you pick the right guy — your soul mate — you'll be happy together until death do you part. Then you wake up one day and realize that no matter how great he is, he doesn't make you happy every moment of every day. In fact, some days you might wonder why you were in such a hurry to get married in the first place. You think to yourself, This is so not what I signed up for.
Actually, it is. You just didn't realize it the day you and your guy were cramming wedding cake into each other's faces, clinking champagne glasses, and dancing the Electric Slide. Back then you had no idea that "for better and for worse" doesn't kick in only when life hands you a tragedy. Your relationship mettle is, in fact, most tested on a daily basis, when the utter sameness of day-in/day-out togetherness can sometimes make you want to run for the hills. That's when the disappointment sneaks in, and maybe even a palpable sense of loneliness and grief. It's not him. It's just you, letting go of that sugarcoated fantasy of marriage that danced in your eyes the day you and your beloved posed in all those soft-focus wedding photos. You're learning that marriage isn't a destination; it's a journey filled with equal parts excitement and tedium.
Waking up from a good dream to face the harsh morning daylight may not seem like a reason to celebrate. But trust me, it is. Because once you let go of all the hokey stories of eternal bliss, you find that the reality of marriage is far richer and more rewarding than you ever could have guessed. Hard, yes. Frustrating, yes. But full of its own powerful, quiet enchantments just the same, and that's better than any fairy tale.
2. You'll work harder than you ever imagined.
Early on, when people say, "Marriage takes work," you assume "work" means being patient when he forgets to put down the toilet seat. In your naiveté, you think that you will struggle to accommodate some annoying habit, like persistent knuckle cracking or flatulence.
If only it were that easy. Human beings, you may have noticed, are not simple creatures. Your man has mysterious, unplumbed depths — and from where he sits, you're pretty complicated, too. You have to learn each other the same way that you once learned earth science or world geography. And getting married doesn't mean you're done — it just means you've advanced to graduate-level studies. That's because every time you think you've mastered the material, he'll change a bit. And so will you. As two people grow and evolve, the real work of marriage is finding a way to relate to and nurture each other in the process.
It's like losing weight. You want it to be a one-time deal. You lost it, now just live. But then you learn it's a lifestyle. That's marriage. The effort is a forever thing. So don't be too hard on yourself — or him — on those days when you feel like you're struggling through remedial math.
3. You will sometimes go to bed mad (and maybe even wake up madder).
Whoever decided to tell newlyweds "Never go to bed angry" doesn't know what it's like inside a bedroom where tears and accusations fly as one spouse talks the other into a woozy stupor until night meets the dawn. If this scenario sounds familiar, I've got three words for you: Sleep on it.
You need to calm down. You need to gain perspective. You need to just give it a rest. I've found that an argument of any quality, like a fine wine, needs to breathe. A break in the action will help you figure out whether you're angry, hurt, or both, and then pinpoint the exact source. Maybe the fight that seemed to erupt over the overflowing garbage can is really about feeling underappreciated. Could be you're both stressed out at work and just needed to unload on someone. Taking a break will help you see that, and let go. Or maybe you really do have a legitimate disagreement to work out. Without a time-out, sometimes a perfectly good argument can turn into an endless round of silly back-and-forth, rehashing old and irrelevant transgressions as you get more and more wound up.
Even when you do manage to stay focused and on topic, there are some fights that stubbornly refuse to die by bedtime. And if you stifle your real feelings just to meet some arbitrary deadline, your marriage will surely be the worse for it. This was a huge lesson for me. As women we've been trained to make nice. But the whole kiss-and-make-up thing just to keep the peace was eating me up inside. I'd let things build up inside me until I just exploded. Now I wait a while to get hold of myself — let the emotions settle a bit — and state my position. Even if that means reopening the fight the next day.
4. You will go without sex — sometimes for a long time — and that's okay.
There are few men in the Western world sexier than my husband. And I don't say this because I know he may read this article. I've seen women checking him out when they think I'm not looking. (Honestly, ladies, you don't have to sneak a peek. I don't mind if you stare.) That said, there are times that I just don't feel like having sex — often for reasons that have nothing to do with Michael. I can't lie and say this is always okay with him. But the fact is, there are also plenty of nights when he's not in the mood. So maybe a few days go by when we don't do it. And then a few more. And...
Sexless periods are a natural part of married life. A dry spell isn't a sign that you've lost your mojo or that you'll never have sex again. It just means that maybe this week, sleep is more important than sex. (I don't know about you, but between work, the PTA, soccer, T-ball, and everything else, I sometimes crave sleep the way a pimply, hormonal adolescent longs to cop a feel.)
And don't kid yourself; no one in America is doing it as often as popular culture would have you believe. Instead of worrying about how much you think you "should" be having sex, keep the focus on figuring out your own rhythm. I used to think, What's happened to us? We always used to be in the mood. Now I know better. Life happens. My husband just started a new job. He has long shifts, and we have children. I think we're good.
The key is to make sure that even if you're not doing "it," you're still doingsomething — touching, kissing, hugging. Personally, my heart gets warm and mushy when my husband rubs my feet after a long, tiring day. He may not be anywhere near my G-spot, but that little bit of touch and attention keeps us connected even when we're not having spine-tingling sex.
5. Getting your way is usually not as important as finding a way to work together.
I can be a bit of a know-it-all. There, I said it. It's really not my intention to be hurtful or brash with people I love. It's just that a lifetime of experience has taught me that in most areas, at most times, I am right about most things. What shocked me several years into my marriage, though, was the realization that the more "right" I was, the more discontented my husband and I were as a couple. See, oddly enough, throughout his life Michael has been under the misguided impression that he's right most of the time (go figure!). So we'd lock horns — often. That is, until I learned a few things.
Namely, that when it comes to certain disagreements, there is no right or wrong — there is simply your way of looking at things and your husband's. I used to be very black-and-white earlier in our relationship. Now I see that I'm not all right and my husband is not all wrong. There's more gray in life than I thought, and that's taught me patience and the value of compromise.
The more I get to know and appreciate my husband for who he is, the more I respect his positions. That doesn't mean I always agree with him. But I can see the value in striking a balance that satisfies us both. And instead of harping on how wrong he is, I can usually swallow the verbal vitriol and simply say something like, "I see your point" or "I hadn't considered that." After I sincerely acknowledge his view, it seems to become easier for him to hear mine. And because I know I'm being heard, most of the time now, I don't even want to prove how right I am anymore. Funny how that works, isn't it?
6. A great marriage doesn't mean no conflict; it simply means a couple keeps trying to get it right.
Maybe you think that because of my newfound wisdom, Michael and I never fight anymore. Ha! As important as it is to strike a balance, it's also important to have a big, fat fight every now and then. Because when you fight, you don't just raise your voices; you raise real — sometimes buried — issues that challenge you to come to a clearer understanding of you, your man, and your relationship. I wouldn't give up our fights for anything in the world, because I know in the end they won't break us; they'll only make us stronger.
7. You'll realize that you can only change yourself.
Ever seen the '80s sci-fi cult classic Making Mr. Right? When the stylish heroine, played by Ann Magnuson, is hired to teach a robot how to act like a human, she seizes the chance to create a perfect guy. A hotshot commercial whiz, she uses her marketing prowess to shape John Malkovich's android character into her personal version of the ideal man — sensitive, eager to please, and willing to listen.
There is a bit of that makeover fantasy in all of us — something that makes us believe we can change the person we love, make him just a little bit closer to perfect. We may use support and empathy or shouts and ultimatums, but with dogged conviction we take on this huge responsibility, convinced we're doing the right thing.
Whatever our motives, the effort is exhausting. Transforming a full-grown man — stripping him of decades-old habits, beliefs, and idiosyncrasies — is truly an impossible task. And you will come to realize, sooner than later if you're lucky, that it is far easier to change the way you respond to him.
Here's a perfect case in point: I used to go off on my husband because he didn't empty the sink trap when he cleaned the kitchen. It got me nowhere; my rants only made him resentful. Now I come home and when the kitchen looks clean, I'm like, 'Cool, now all I have to do is empty the sink trap.'
8. As you face your fears and insecurities, you will find out what you're really made of.
I've got issues. Trust issues. Control issues. And others, I'm sure, that I've yet to fully discover. I guess I've always known I wasn't perfect. But in more than a decade of dating woes, I've been smacked upside the head with the cold, hard evidence.
I still struggle as a work in progress. But I am completely clear in the knowledge that many of the deepest frustrations in your relationship are an opportunity for you to confront yourself. That can be difficult to accept — after all, it's so much more comforting to keep a running tab of your hubby's deficits and tell yourself that his failings are the only thing standing between you and a better marriage. But if you let it, this bumpy journey toward self-awareness can be one of the more fulfilling rewards of a committed, long-term relationship — you'll learn to love your quirks and be compassionate toward yourself, just as you're learning to do with him.
That's the strange beauty of marriage: It's full of hard times and hard lessons that no one can ever prepare you for. But in the end, those are the things that give richness to your life together — and make your love even deeper and stronger than when it began.
In real life, sometimes your Disney fairy tale ends up feeling more like a Wes Craven horror flick — and you're the chick who keeps falling down and screaming for her life. I've been there. Let's face it, marriage is not for the faint of heart. You want to believe your pure love for each other will pull you through. And it does. But it ain't always pretty.
That may sound grim. But here's a secret: Sometimes it's the least romantic parts of marriage that have the most to teach you about yourself, your partner, and the nature of love.
1. You will look at the person lying next to you and wonder, Is this it? Forever?
When you get married, you think that as long as you pick the right guy — your soul mate — you'll be happy together until death do you part. Then you wake up one day and realize that no matter how great he is, he doesn't make you happy every moment of every day. In fact, some days you might wonder why you were in such a hurry to get married in the first place. You think to yourself, This is so not what I signed up for.
Actually, it is. You just didn't realize it the day you and your guy were cramming wedding cake into each other's faces, clinking champagne glasses, and dancing the Electric Slide. Back then you had no idea that "for better and for worse" doesn't kick in only when life hands you a tragedy. Your relationship mettle is, in fact, most tested on a daily basis, when the utter sameness of day-in/day-out togetherness can sometimes make you want to run for the hills. That's when the disappointment sneaks in, and maybe even a palpable sense of loneliness and grief. It's not him. It's just you, letting go of that sugarcoated fantasy of marriage that danced in your eyes the day you and your beloved posed in all those soft-focus wedding photos. You're learning that marriage isn't a destination; it's a journey filled with equal parts excitement and tedium.
Waking up from a good dream to face the harsh morning daylight may not seem like a reason to celebrate. But trust me, it is. Because once you let go of all the hokey stories of eternal bliss, you find that the reality of marriage is far richer and more rewarding than you ever could have guessed. Hard, yes. Frustrating, yes. But full of its own powerful, quiet enchantments just the same, and that's better than any fairy tale.
2. You'll work harder than you ever imagined.
Early on, when people say, "Marriage takes work," you assume "work" means being patient when he forgets to put down the toilet seat. In your naiveté, you think that you will struggle to accommodate some annoying habit, like persistent knuckle cracking or flatulence.
If only it were that easy. Human beings, you may have noticed, are not simple creatures. Your man has mysterious, unplumbed depths — and from where he sits, you're pretty complicated, too. You have to learn each other the same way that you once learned earth science or world geography. And getting married doesn't mean you're done — it just means you've advanced to graduate-level studies. That's because every time you think you've mastered the material, he'll change a bit. And so will you. As two people grow and evolve, the real work of marriage is finding a way to relate to and nurture each other in the process.
It's like losing weight. You want it to be a one-time deal. You lost it, now just live. But then you learn it's a lifestyle. That's marriage. The effort is a forever thing. So don't be too hard on yourself — or him — on those days when you feel like you're struggling through remedial math.
3. You will sometimes go to bed mad (and maybe even wake up madder).
Whoever decided to tell newlyweds "Never go to bed angry" doesn't know what it's like inside a bedroom where tears and accusations fly as one spouse talks the other into a woozy stupor until night meets the dawn. If this scenario sounds familiar, I've got three words for you: Sleep on it.
You need to calm down. You need to gain perspective. You need to just give it a rest. I've found that an argument of any quality, like a fine wine, needs to breathe. A break in the action will help you figure out whether you're angry, hurt, or both, and then pinpoint the exact source. Maybe the fight that seemed to erupt over the overflowing garbage can is really about feeling underappreciated. Could be you're both stressed out at work and just needed to unload on someone. Taking a break will help you see that, and let go. Or maybe you really do have a legitimate disagreement to work out. Without a time-out, sometimes a perfectly good argument can turn into an endless round of silly back-and-forth, rehashing old and irrelevant transgressions as you get more and more wound up.
Even when you do manage to stay focused and on topic, there are some fights that stubbornly refuse to die by bedtime. And if you stifle your real feelings just to meet some arbitrary deadline, your marriage will surely be the worse for it. This was a huge lesson for me. As women we've been trained to make nice. But the whole kiss-and-make-up thing just to keep the peace was eating me up inside. I'd let things build up inside me until I just exploded. Now I wait a while to get hold of myself — let the emotions settle a bit — and state my position. Even if that means reopening the fight the next day.
4. You will go without sex — sometimes for a long time — and that's okay.
There are few men in the Western world sexier than my husband. And I don't say this because I know he may read this article. I've seen women checking him out when they think I'm not looking. (Honestly, ladies, you don't have to sneak a peek. I don't mind if you stare.) That said, there are times that I just don't feel like having sex — often for reasons that have nothing to do with Michael. I can't lie and say this is always okay with him. But the fact is, there are also plenty of nights when he's not in the mood. So maybe a few days go by when we don't do it. And then a few more. And...
Sexless periods are a natural part of married life. A dry spell isn't a sign that you've lost your mojo or that you'll never have sex again. It just means that maybe this week, sleep is more important than sex. (I don't know about you, but between work, the PTA, soccer, T-ball, and everything else, I sometimes crave sleep the way a pimply, hormonal adolescent longs to cop a feel.)
And don't kid yourself; no one in America is doing it as often as popular culture would have you believe. Instead of worrying about how much you think you "should" be having sex, keep the focus on figuring out your own rhythm. I used to think, What's happened to us? We always used to be in the mood. Now I know better. Life happens. My husband just started a new job. He has long shifts, and we have children. I think we're good.
The key is to make sure that even if you're not doing "it," you're still doingsomething — touching, kissing, hugging. Personally, my heart gets warm and mushy when my husband rubs my feet after a long, tiring day. He may not be anywhere near my G-spot, but that little bit of touch and attention keeps us connected even when we're not having spine-tingling sex.
5. Getting your way is usually not as important as finding a way to work together.
I can be a bit of a know-it-all. There, I said it. It's really not my intention to be hurtful or brash with people I love. It's just that a lifetime of experience has taught me that in most areas, at most times, I am right about most things. What shocked me several years into my marriage, though, was the realization that the more "right" I was, the more discontented my husband and I were as a couple. See, oddly enough, throughout his life Michael has been under the misguided impression that he's right most of the time (go figure!). So we'd lock horns — often. That is, until I learned a few things.
Namely, that when it comes to certain disagreements, there is no right or wrong — there is simply your way of looking at things and your husband's. I used to be very black-and-white earlier in our relationship. Now I see that I'm not all right and my husband is not all wrong. There's more gray in life than I thought, and that's taught me patience and the value of compromise.
The more I get to know and appreciate my husband for who he is, the more I respect his positions. That doesn't mean I always agree with him. But I can see the value in striking a balance that satisfies us both. And instead of harping on how wrong he is, I can usually swallow the verbal vitriol and simply say something like, "I see your point" or "I hadn't considered that." After I sincerely acknowledge his view, it seems to become easier for him to hear mine. And because I know I'm being heard, most of the time now, I don't even want to prove how right I am anymore. Funny how that works, isn't it?
6. A great marriage doesn't mean no conflict; it simply means a couple keeps trying to get it right.
Maybe you think that because of my newfound wisdom, Michael and I never fight anymore. Ha! As important as it is to strike a balance, it's also important to have a big, fat fight every now and then. Because when you fight, you don't just raise your voices; you raise real — sometimes buried — issues that challenge you to come to a clearer understanding of you, your man, and your relationship. I wouldn't give up our fights for anything in the world, because I know in the end they won't break us; they'll only make us stronger.
7. You'll realize that you can only change yourself.
Ever seen the '80s sci-fi cult classic Making Mr. Right? When the stylish heroine, played by Ann Magnuson, is hired to teach a robot how to act like a human, she seizes the chance to create a perfect guy. A hotshot commercial whiz, she uses her marketing prowess to shape John Malkovich's android character into her personal version of the ideal man — sensitive, eager to please, and willing to listen.
There is a bit of that makeover fantasy in all of us — something that makes us believe we can change the person we love, make him just a little bit closer to perfect. We may use support and empathy or shouts and ultimatums, but with dogged conviction we take on this huge responsibility, convinced we're doing the right thing.
Whatever our motives, the effort is exhausting. Transforming a full-grown man — stripping him of decades-old habits, beliefs, and idiosyncrasies — is truly an impossible task. And you will come to realize, sooner than later if you're lucky, that it is far easier to change the way you respond to him.
Here's a perfect case in point: I used to go off on my husband because he didn't empty the sink trap when he cleaned the kitchen. It got me nowhere; my rants only made him resentful. Now I come home and when the kitchen looks clean, I'm like, 'Cool, now all I have to do is empty the sink trap.'
8. As you face your fears and insecurities, you will find out what you're really made of.
I've got issues. Trust issues. Control issues. And others, I'm sure, that I've yet to fully discover. I guess I've always known I wasn't perfect. But in more than a decade of dating woes, I've been smacked upside the head with the cold, hard evidence.
I still struggle as a work in progress. But I am completely clear in the knowledge that many of the deepest frustrations in your relationship are an opportunity for you to confront yourself. That can be difficult to accept — after all, it's so much more comforting to keep a running tab of your hubby's deficits and tell yourself that his failings are the only thing standing between you and a better marriage. But if you let it, this bumpy journey toward self-awareness can be one of the more fulfilling rewards of a committed, long-term relationship — you'll learn to love your quirks and be compassionate toward yourself, just as you're learning to do with him.
That's the strange beauty of marriage: It's full of hard times and hard lessons that no one can ever prepare you for. But in the end, those are the things that give richness to your life together — and make your love even deeper and stronger than when it began.
Everything Happens
The one thing I’m most proud of in this past year is the sense that improbably, imperceptibly, and incrementally I’ve grown to be more me. I used to carry a great weight of remorse about my choices, about living a life that doesn’t conform to cultural expectations, & about having a history marked more by depression & loneliness than joy & connection. The more I’ve accepted who I am & what I’ve done, the more joy & connection I’ve found—& the more joy & connection I’ve found, the more I’ve accepted who I am.
Being depressed is a lot about feeling stuck. It’s a lot about feeling that your life doesn’t change, that you just spin your wheels in the much & the dreck & you’re just so tired. The thing is, however, that change happens. However paradoxical, it’s an immutable fact that everything changes. I’m not one of those people who believe that everything happens for a reason—there’s much in this world that’s entirely random and meaningless, & I’m grateful for that—but everything does happen.
Everything does not, however, happen as you plan, or necessarily as you want, but happen it will. The more work you put into things happening, the better the chance is that what will happen will somewhat conform to your hopes & dreams, but that’s not a given. Only that things change is a given.
Being depressed is a lot about feeling stuck. It’s a lot about feeling that your life doesn’t change, that you just spin your wheels in the much & the dreck & you’re just so tired. The thing is, however, that change happens. However paradoxical, it’s an immutable fact that everything changes. I’m not one of those people who believe that everything happens for a reason—there’s much in this world that’s entirely random and meaningless, & I’m grateful for that—but everything does happen.
Everything does not, however, happen as you plan, or necessarily as you want, but happen it will. The more work you put into things happening, the better the chance is that what will happen will somewhat conform to your hopes & dreams, but that’s not a given. Only that things change is a given.
Sunset Sangria
Ingredients
1 (750 milliliter) bottle rose wine
1 cup pineapple juice
1/2 cup vodka
1/4 cup triple sec
1/2 cup simple syrup
1 orange, sliced into rounds
1 lemon, sliced into rounds
1 lime, sliced into rounds
1 (6 ounce) container fresh raspberries
Directions:
Combine wine, pineapple juice, vodka, triple sec, and simple syrup in a large bowl or pitcher. Refrigerate until chilled, about 1 hour.
Stir the oranges, lemons, limes, and raspberries into the chilled sangria at least 30 minutes before serving. The longer the fruit marinates the better. Serve over ice.
1 (750 milliliter) bottle rose wine
1 cup pineapple juice
1/2 cup vodka
1/4 cup triple sec
1/2 cup simple syrup
1 orange, sliced into rounds
1 lemon, sliced into rounds
1 lime, sliced into rounds
1 (6 ounce) container fresh raspberries
Directions:
Combine wine, pineapple juice, vodka, triple sec, and simple syrup in a large bowl or pitcher. Refrigerate until chilled, about 1 hour.
Stir the oranges, lemons, limes, and raspberries into the chilled sangria at least 30 minutes before serving. The longer the fruit marinates the better. Serve over ice.
Best Brisket Recipe
Ingredients
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
Would Cleopatra Have Used Summer's Eve?
In a refreshing change of pace for us, the most offensive thing in the August issue of Cosmo had nothing to do with the actual content of the magazine. That honor goes to a Summer's Eve ad that declares that Cleopatra would have been a big fan of their 'feminine hygiene' products. Let's break it down.
Cleopatra used sea kelp, goat's milk, and rosemary leaves. Life's hard even for a beautiful young pharaoh. Famine. Droughts. Marriage with a younger brother.
Yeah, you know how it is. Droughts, famines. Had to marry her brother, that must have been a bummer, am I right? At this point I was thinking that they had to be kidding, because nobody could possibly think this this was a good description of Cleopatra or summary of the hardships that she faced in her life. Unfortunately for me, I tested that theory by reading the rest.
But Cleopatra still found the time to take care of her most precious resource. No, not the Nile. We're talking about her V.
That's right, everyone. You may have thought that Cleopatra's most precious "resource" was her intelligence, political acumen, courage, strength, or charisma. Nope, sorry folks, it's all about the ladybits. I also can't help but read between the lines here. By saying that her most precious resource was "her V", are they going for a 'magical wonderful essence of womanhood' sort of a thing...or just implying that she used sex to get what she wanted? Like I said, I'm sure I'm reading into this more than the brilliant ad agency who wrote it intended, but I think this whole concept is pretty weird.
You can bet she would have loved to have Summer's Eve Cleansing Wash and Cleansing Cloths back then. Specially formulated, they help get you fresh and keep you fresh all day long. Now, what queen doesn't love that?
Since Cleopatra lived in a totally different time and a different society with its own rules and practices regarding hygiene, I can bet that she wouldn't. (And of course even here in our own time, many experts consider most of Summer's Eve's products to be unnecessary or even unhealthy for women.) What are the rest of the ads in this campaign going to look like? Maybe we'll find out that Joan of Arc was more successful in battle when she felt fresh, or that Marie Curie totally would have endorsed Summer's Eve's special formulas. If you need to get in a time machine to create an imaginary celebrity spokesperson for your product, maybe it's time to rethink your ad campaign.
Cleopatra used sea kelp, goat's milk, and rosemary leaves. Life's hard even for a beautiful young pharaoh. Famine. Droughts. Marriage with a younger brother.
Yeah, you know how it is. Droughts, famines. Had to marry her brother, that must have been a bummer, am I right? At this point I was thinking that they had to be kidding, because nobody could possibly think this this was a good description of Cleopatra or summary of the hardships that she faced in her life. Unfortunately for me, I tested that theory by reading the rest.
But Cleopatra still found the time to take care of her most precious resource. No, not the Nile. We're talking about her V.
That's right, everyone. You may have thought that Cleopatra's most precious "resource" was her intelligence, political acumen, courage, strength, or charisma. Nope, sorry folks, it's all about the ladybits. I also can't help but read between the lines here. By saying that her most precious resource was "her V", are they going for a 'magical wonderful essence of womanhood' sort of a thing...or just implying that she used sex to get what she wanted? Like I said, I'm sure I'm reading into this more than the brilliant ad agency who wrote it intended, but I think this whole concept is pretty weird.
You can bet she would have loved to have Summer's Eve Cleansing Wash and Cleansing Cloths back then. Specially formulated, they help get you fresh and keep you fresh all day long. Now, what queen doesn't love that?
Since Cleopatra lived in a totally different time and a different society with its own rules and practices regarding hygiene, I can bet that she wouldn't. (And of course even here in our own time, many experts consider most of Summer's Eve's products to be unnecessary or even unhealthy for women.) What are the rest of the ads in this campaign going to look like? Maybe we'll find out that Joan of Arc was more successful in battle when she felt fresh, or that Marie Curie totally would have endorsed Summer's Eve's special formulas. If you need to get in a time machine to create an imaginary celebrity spokesperson for your product, maybe it's time to rethink your ad campaign.
Sausage Jalapeno Poppers
Ingredients
2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno chile peppers
1 pound sliced bacon, cut in half
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain sausage and place in a medium bowl. Mix with the cream cheese.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.
2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno chile peppers
1 pound sliced bacon, cut in half
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain sausage and place in a medium bowl. Mix with the cream cheese.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.
Wednesday, May 11, 2011
Back in Louisiana
I am now back in Louisiana. I have been away from home for quite some time now. I must say it feels good to be back. I have my own home & the love of my family & Michael. I can't thank everyone enough for all their hospitality & generosity. It has been overwhelming!
Thursday, April 14, 2011
Sun Dried Tomato Dip
Ingredients
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
8 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, minced
hot pepper sauce to taste
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 cup fresh basil
Directions
In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
8 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, minced
hot pepper sauce to taste
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 cup fresh basil
Directions
In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.
Wednesday, February 9, 2011
Relationship Patterns
Ever heard of a relationship pattern? A relationship pattern is a set of negative events that repeats in your relationship(s) on a regular basis.
For example, if you are single woman, you may have a pattern of attracting unavailable men. These men may not seem unavailable when you meet them, may in fact seem to be people who are very much interested in a relationship, but yet within a short time turn out to be unavailable. You don’t go into a new dating situation intending to attract an unavailable man; in fact, you intend to attract only available once. Yet that is what happens repeatedly and you are seemingly helpless to stop it.
If you are coupled, perhaps you have a pattern of interacting in a certain way with your partner that creates distance or withdrawal either on your or his part. You most certainly don’t go into the interaction intending to create this pattern, and yet that is what happens and you are seemingly helpless to stop it.
Everyone has a relationship patterns, but did you know how these patterns are developed? They are developed in childhood and are based on your parents’ interaction with you. This is how your past still runs your love life.
The pattern of whom you attract or partner with is influenced by how you perceived the parent of the opposite sex parented you. The worst the parenting felt to you, the worst your partner choices as an adult.
The pattern of how you interact in a relationship is influenced and modeled on your observations of your parents interaction with each other. Specifically, you will tend to model your relationship behavior on your same sex parent’s behavior. The more stress you observed or sensed in your parents relationship, the worst your own relationships will be.
Alternatively, if your parents relationship with each other had no stress, you will tend to have a Pollyanna type view of relationships, expecting the relationship to flow smoothly and ignoring relationship stress until it’s too late.
For example, if you are single woman, you may have a pattern of attracting unavailable men. These men may not seem unavailable when you meet them, may in fact seem to be people who are very much interested in a relationship, but yet within a short time turn out to be unavailable. You don’t go into a new dating situation intending to attract an unavailable man; in fact, you intend to attract only available once. Yet that is what happens repeatedly and you are seemingly helpless to stop it.
If you are coupled, perhaps you have a pattern of interacting in a certain way with your partner that creates distance or withdrawal either on your or his part. You most certainly don’t go into the interaction intending to create this pattern, and yet that is what happens and you are seemingly helpless to stop it.
Everyone has a relationship patterns, but did you know how these patterns are developed? They are developed in childhood and are based on your parents’ interaction with you. This is how your past still runs your love life.
The pattern of whom you attract or partner with is influenced by how you perceived the parent of the opposite sex parented you. The worst the parenting felt to you, the worst your partner choices as an adult.
The pattern of how you interact in a relationship is influenced and modeled on your observations of your parents interaction with each other. Specifically, you will tend to model your relationship behavior on your same sex parent’s behavior. The more stress you observed or sensed in your parents relationship, the worst your own relationships will be.
Alternatively, if your parents relationship with each other had no stress, you will tend to have a Pollyanna type view of relationships, expecting the relationship to flow smoothly and ignoring relationship stress until it’s too late.
Friday, January 14, 2011
Fire Roasted Bananas
INGREDIENTS:
4 bananas, cut in half
Cinnamon sugar ( 4 Tbl sugar mixed with 1 tsp. cinnamon)
Melted butter
1 oz Dark rum
Cut bananas in half so that both halves have all the skin on. Cut the halves lengthwise (so the bananas are
shaped like boats) and LEAVE THE SKIN ON. Put the rum into the melted butter. Brush bananas (cut side) lightly with the melted butter and rum mixture. Sprinkle with cinnamon sugar.
Place bananas cut side down for 1 to 3 minutes or until bananas have grill marks. Turn over and continue
cooking until warmed through. When the banana skin starts to pull away from the fruit, they're done.
Eat right out of the skin while still warm or serve on top of vanilla ice cream
4 bananas, cut in half
Cinnamon sugar ( 4 Tbl sugar mixed with 1 tsp. cinnamon)
Melted butter
1 oz Dark rum
Cut bananas in half so that both halves have all the skin on. Cut the halves lengthwise (so the bananas are
shaped like boats) and LEAVE THE SKIN ON. Put the rum into the melted butter. Brush bananas (cut side) lightly with the melted butter and rum mixture. Sprinkle with cinnamon sugar.
Place bananas cut side down for 1 to 3 minutes or until bananas have grill marks. Turn over and continue
cooking until warmed through. When the banana skin starts to pull away from the fruit, they're done.
Eat right out of the skin while still warm or serve on top of vanilla ice cream
Banana-Peanut Butter Pie
INGREDIENTS:
1 baked 9-inch graham cracker shell
PEANUT BUTTER LAYER:
8 ounces Mascarpone, at room temperature
3/4 cup powdered sugar
1/2 cup chunky Jif® peanut butter
2 tablespoons milk
3 tablespoons chopped roasted peanuts
4 cups heavy cream, whipped with a little sugar to sweeten, in all
BANANA LAYER:
2 large bananas cut in 1/4 inch round slices
2 Tbls. butter
1/2 cup sugar
2 Tbsp. Brandy
GARNISH:
1/4 cup chopped roasted peanuts
Chocolate shavings
1 cup chocolate sauce in squeeze bottle
Powdered sugar in shaker
Fresh Nasturtium blossoms or mint sprigs
PREPARATION:
PEANUT BUTTER LAYER:
Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk and peanuts. Beat the mixture until smooth. Fold half of the whipped cream into the peanut butter/cheese mixture. Spoon the filling into the tart shell and place tart into the refrigerator for one hour to firm. Set aside the remaining whipped cream in the refrigerator.
BANANA LAYER:
In a teflon skillet, heat the butter and sugar and brandy together until the ingredients have formed a carmelized glace'. Add the banana rounds and gently coat all surfaces of the bananas with the glace'. Let cool to room temperature and arrange the banana slices onto the top of the firmed up Peanut Butter layer.
SERVING AND GARNISH:
Place a piece of the tart in the center of a plate. Garnish the tart with whipped cream, chopped peanuts, shaved chocolate, chocolate sauce, powdered sugar, Nasturtium blossoms and mint sprigs.
1 baked 9-inch graham cracker shell
PEANUT BUTTER LAYER:
8 ounces Mascarpone, at room temperature
3/4 cup powdered sugar
1/2 cup chunky Jif® peanut butter
2 tablespoons milk
3 tablespoons chopped roasted peanuts
4 cups heavy cream, whipped with a little sugar to sweeten, in all
BANANA LAYER:
2 large bananas cut in 1/4 inch round slices
2 Tbls. butter
1/2 cup sugar
2 Tbsp. Brandy
GARNISH:
1/4 cup chopped roasted peanuts
Chocolate shavings
1 cup chocolate sauce in squeeze bottle
Powdered sugar in shaker
Fresh Nasturtium blossoms or mint sprigs
PREPARATION:
PEANUT BUTTER LAYER:
Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk and peanuts. Beat the mixture until smooth. Fold half of the whipped cream into the peanut butter/cheese mixture. Spoon the filling into the tart shell and place tart into the refrigerator for one hour to firm. Set aside the remaining whipped cream in the refrigerator.
BANANA LAYER:
In a teflon skillet, heat the butter and sugar and brandy together until the ingredients have formed a carmelized glace'. Add the banana rounds and gently coat all surfaces of the bananas with the glace'. Let cool to room temperature and arrange the banana slices onto the top of the firmed up Peanut Butter layer.
SERVING AND GARNISH:
Place a piece of the tart in the center of a plate. Garnish the tart with whipped cream, chopped peanuts, shaved chocolate, chocolate sauce, powdered sugar, Nasturtium blossoms and mint sprigs.
Easy Mini Muffulettas
Ingredients
1 (32-oz.) jar Italian olive salad
12 small deli rolls, cut in half
12 thin Swiss cheese slices
12 thin deli ham slices
12 thin provolone cheese slices
12 Genoa salami slices
Preparation
1. Spread 1 Tbsp. olive salad evenly over each cut side of roll bottoms. Top each with 1 Swiss cheese slice, 1 ham slice, 1 Tbsp. olive salad, 1 provolone cheese slice, 1 salami slice, and 1 Tbsp. olive salad. Cover with roll tops, and wrap sandwiches together in a large piece of aluminum foil. Place on a baking sheet.
2. Bake at 350° for 14 to 16 minutes or until cheeses are melted.
1 (32-oz.) jar Italian olive salad
12 small deli rolls, cut in half
12 thin Swiss cheese slices
12 thin deli ham slices
12 thin provolone cheese slices
12 Genoa salami slices
Preparation
1. Spread 1 Tbsp. olive salad evenly over each cut side of roll bottoms. Top each with 1 Swiss cheese slice, 1 ham slice, 1 Tbsp. olive salad, 1 provolone cheese slice, 1 salami slice, and 1 Tbsp. olive salad. Cover with roll tops, and wrap sandwiches together in a large piece of aluminum foil. Place on a baking sheet.
2. Bake at 350° for 14 to 16 minutes or until cheeses are melted.
Okra Creole
Ingredients
3 bacon slices
1 (16-ounce) package frozen sliced okra
1 (14.5-ounce) can chopped tomatoes
1 cup frozen onion seasoning blend
1 cup frozen corn kernels
1/2 cup water
1 teaspoon Creole seasoning
1/4 teaspoon pepper
Hot cooked rice (optional)
Preparation
Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside.
Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. Top with crumbled bacon. Serve over rice, if desired.
3 bacon slices
1 (16-ounce) package frozen sliced okra
1 (14.5-ounce) can chopped tomatoes
1 cup frozen onion seasoning blend
1 cup frozen corn kernels
1/2 cup water
1 teaspoon Creole seasoning
1/4 teaspoon pepper
Hot cooked rice (optional)
Preparation
Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside.
Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. Top with crumbled bacon. Serve over rice, if desired.
Crawfish Eggplant Beignets w/Remoulade Sauce
Ingredients
2 tablespoons vegetable oil
1 medium eggplant, peeled and chopped
1/2 cup chopped onion
1/4 cup finely chopped celery
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper
1 pound peeled crawfish tails, coarsely chopped
Vegetable oil
3 large eggs, lightly beaten
1 1/2 cups milk
2 teaspoons baking powder
1/2 teaspoon ground red pepper
3 cups all-purpose flour
Remoulade Sauce
Preparation
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and next 4 ingredients; cook 7 minutes or until vegetables are tender, stirring occasionally. Add crawfish; cook 3 minutes. Remove from heat, and cool.
Pour oil to depth of 3 inches in a Dutch oven; heat to 360°.
Whisk together eggs and next 3 ingredients; whisk in flour just until moistened. Fold in eggplant mixture. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets, a few at a time, 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately with Remoulade Sauce.
2 tablespoons vegetable oil
1 medium eggplant, peeled and chopped
1/2 cup chopped onion
1/4 cup finely chopped celery
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper
1 pound peeled crawfish tails, coarsely chopped
Vegetable oil
3 large eggs, lightly beaten
1 1/2 cups milk
2 teaspoons baking powder
1/2 teaspoon ground red pepper
3 cups all-purpose flour
Remoulade Sauce
Preparation
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and next 4 ingredients; cook 7 minutes or until vegetables are tender, stirring occasionally. Add crawfish; cook 3 minutes. Remove from heat, and cool.
Pour oil to depth of 3 inches in a Dutch oven; heat to 360°.
Whisk together eggs and next 3 ingredients; whisk in flour just until moistened. Fold in eggplant mixture. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets, a few at a time, 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately with Remoulade Sauce.
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