By the pound

A pound, a pound, a pound, a pound. So…what’s that?

I was reminded today about the easy way to pull together a fantastic dessert. Pound Cake. I don’t have a new version of any recipe here but I’m waiting on this cake to bake…this time, I did it without a recipe – I went totally with the nature of the cake. A pound, a pound, a pound, and a pound. Here’s what I did.

I didn’t have a pound of butter, veggie shortening, or coconut oil so I did them all! I  did have 7 oz of Presidente butter, and then a few ounces of Crisco and the remainder I used coconut oil. I tossed all that in the Kitchen Aid with the paddle attachment and fluffed it up – creamed it until it was totally soft and fluffy.

In the same way, I didn’t have a pound of coconut sugar, or organic sugar so I used MOSTLY coconut sugar and filled in with organic sugar. I incorporated it into the fat and continued to cream it adding one egg at a time up to eight (approx 1 pound of eggs).

I happened to have some 1 lb packages of paleo flour which is a mixture of almond and coconut flour. I added it all into butter/sugar mixture and mixed until it was light and fluffy.

My final two ingredients were 1 tsp of coconut extract and 1/2 cup of organic shredded UNSWEETENED coconut.

img_20180218_1627587152680875758125035.jpg

Into a bundt pan i poured the batter (carefully, not to deflate…Demaris Phillips would be very proud of me…I learned from her today!) and heated the oven to 325 degrees. It’s set to  bake for 55 minutes but I can smell it now so I will watch after 30 minutes to see how we’re doing.

img_20180218_162805647288312368851881.jpg

img_20180218_1728315133560573106527446.jpg

For a glaze, I used 1/2 cup of culinary coconut milk, 1 cup of confectioners sugar, 1 cup of unsweetened coconut (1/4 cup set aside), a 1/2 tsp of coconut extract and 1/4 tsp vanilla extract. I whipped the milk and confectioners sugar until it was completely combined. I then added 3/4 cup of coconut and stirred until it was totally combined. I transferred it to a small saucepan and brought it to a boil over medium high heat, stirring constantly. Once it boils (still stirring) I removed from the heat and stirred until it was thickened. I added a tablespoon of coconut oil and let it cool.

img_20180218_1730398430512687230725948.jpg

It’d probably be fine without the glaze too.

A pound, a pound, a pound, a pound…and I actually WEIGHED my ingredients, instead of using a measuring cup.

#DemarisPhillipsTaughtMeSomethin

#nofearbaking

#Imadeitupasiwentalong

Advertisements
Posted in Crazy Random Thoughts, Food, Journaling, My Thoughts and Musings, Photoblogging, Recipes | Tagged , , , , , , , , , , , | Leave a comment

It’s a constant guilt trip

So, I’m feeling totally overwhelmed lately. I’m not writing this because I need pity. I’m writing for catharsis.

It’s been five years that I’ve been married to Jim, and let’s just say that’s the most solid thing in my life outside of my job. (No sarcasm meant…truly, having a couple of rocks to stand on is vital).

We’re in the anniversary stage of the year. Dad was in his decline six years ago right now. I had totally forgotten (gasp) due to some of the insanity going on around here. And I am feeling horrible for not remembering…thank you Facebook for providing annual reminders.

We seem to also be in a stage where it’s better to hide and lie about stuff than to actually ask for help here in dementia central. So, instead of telling me you need something we can go out and buy…you “make do” with crap you can find around that house that may stand in for this item. When I ask about why you’re taking piles and piles of paper towels, you tell me you put them around “things” in your bathroom. Literally “things”. That’s the word used.

I am in a constant state of guilt feelings because I get internally angry and just can’t deal so I have Jim investigate so we can find out what’s REALLY going on. I’m positive that my disgust and anger shows on my face (I am *not* a poker player) which probably sticks in the memory…what’s left of it…thus making it hard to tell me the truth…I feel like we’re just chasing our tails regularly in this house.

My “safe place” has always been cooking and baking. But now, that seems to have added close to 100 lbs to my body, and I can’t even figure out how to manage myself…there are days I just want to curl up in a ball and cry but I can’t do that either. I’ve got to keep on keepin’ on.

Really, I try not to use my blog to complain because there are so many positive things I could use it for…use your powers for good, not evil…for happy, not sad. But it seems that on top of a week of truly sad memories (I do miss you Lisa…and Bob) I can’t seem to pull myself out of a state of complete tailspin.

I’m hoping that by not adding a picture to this blog, it will just “sit” here and not get much notice. But I have to post it, because I have to get it “off” my desk.

Have a positive weekend. #dementiasucks #caregivinglifeishard #calgontakemeaway #iwantapuppy

Posted in Crazy Random Thoughts, Dad, Journaling, My Thoughts and Musings | Tagged , | 4 Comments

In the Immortal Words of Mark Twain….

Now, y’all know me pretty well at this point. I’ve got some hot buttons. Bad grammar, bad music, bad food…a few political things. But don’t you push my animal rescue buttons! Don’t you do it!

So, someone did. Yup, they did it.

Now, I don’t suppose to know everything about animal rescue, or even animal behavior. I do know what I know. And, I’ve been moderately involved in greyhound adoption in South Carolina for 18 years now…15 of those years with Greyhound Pets of America, Charleston. Oh…wait…I was out for 3 years, so I only get credit for 12 years with GPA Charleston.

Not *everyone* has a background in retired racing greyhounds. That’s perfectly okay. But, I’d like to state for the record in the past 12ish years, I’ve had the opportunity to learn a little bit about the breed. And yes, racing greyhound is a breed unto itself.

Let me school you a bit.

Racing greyhounds are raised as pack animals, but are familiar with and for the most part comfortable with crates. They spend their nights in crates, spend a decent part of the day in crates…they’re working dogs. Does that make you sad? Okay. But know this: they are familiar with being crated for more than 4 hours. More than 6 hours sometimes. It’s the racing greyhound way of life.

When a racing greyhound retires to an adoption group such as GPA Charleston, they have what we refer to as a transition period. Each dog is individual. Some transition quickly. Four days…maybe a week. Others take six months to a year to transition. It’s impossible for anyone to pre-judge how long the transition will take. During this transition period, we, as an adoption group, recommend retaining the crate as a “safe haven” for the dog so he or she has a place to retreat to. In addition, during the transition time, we highly recommend crating the dog while the new owner is not able to oversee the dog’s actions. This is for the dog’s safety as well as the human’s safety…and the safety of chewable, destroyable, edible items such as loaves of bread, pillows, shoes, plastic containers, children’s toys…anything that will fit in a dog’s mouth. Crated dogs are not a danger to themselves or material things you may place value on as a human. Is it best to keep crated time to a minimum? Yes, sure. Is that always possible? Absolutely not. Let me tell you a Mary story.

As a new home-owner and a new dog owner, and a woman with a mortgage, car payment, credit card bills and such, I work. Back when I first got my dogs, I was working on Daniel Island and living in Sangaree. That is, as the crow flies, 21 miles. In Charleston traffic that equals 45 minutes minimum, often times more like an hour to 90 minutes. So, since I worked in Charleston for 8 hours, and commuted on average 45 minutes a day, I had to leave my dogs in their crates for … do the math… over 9 hours. Did I love being away from my sweet puppies for all that time? No. Did they still consume food and cookies, heartworm, flea control, and assorted toys, beds, and other necessary items such as collars and leashes? Yes they did. So, to pay for my dog habit, I had to work. To pay for ALL that…I had to work. 9 hours away. And they were crated.

There’s the Mary story. Those of you who know me well know that my dogs were (they still are) my kids. I have never had a human child. I loved Flyer, Free Free, and Coombsy as my own…and Fusey and Chelsea as my sisters (hey, they were Mom & Dad’s dogs…thus sisters). They wanted for nothing. They were spoiled rotten dogs. In the very best way. They got love unconditionally…they still own so much of my heart.

Today I was copied on an email that called into question the need to crate a greyhound for over six hours. In calling the decision to crate into question, it was implied that over six hours in a crate was abuse and anyone who was party to such a thing should qualify as an abuser. The email additionally indicated that rescue (our dogs aren’t in any danger prior to us getting them, so rescue isn’t REALLY what we do) is meant to give the dogs a better life than before and spending so much time in a crate didn’t give them a better life.

Do you think I was mad? DAMN STRAIGHT I WAS MAD. I’m not positive, but I don’t think any racing greyhounds living at the tracks slept on their trainer’s beds at night, or played with squeaky toys in the owner’s family living room…they didn’t get piled into the SUV on weekends and taken to the beach or the mountains. They didn’t spend time snuggling on couches with “their people” BECAUSE AT THE TRACK THEY DIDN’T HAVE “PEOPLE”…so….I think during retirement most racing greyhounds (crated or not) have a better life than prior to their adoption.

Feel free to comment on my blog those who know me and let me know if you think I abused my dogs. Especially those of you who ACTUALLY MET Coombs, Freef, Flyer, Chelsea, Fusey…or any of the hundreds of greyhounds that we (GPA Charleston) brought to Charleston over the past 15 years.

It hurts my heart not to have a dog in my life. It hurts my heart not to have a greyhound in my house. I never EVER in my wildest imagination thought that there would be a moment after November 2001 that I would be without a greyhound. These past two…geez, going on three… years have been hell and the moments I get with ANY dog are precious to me. I couldn’t abuse an animal…hell, I can’t even step on a damn bug. Except palmetto bugs. I can step on those…

OH, I forgot to mention. The person who implied crating was abuse…they’re a trainer (they say they’re a behaviorist, however I didn’t see the degree the person has…ergo, I doubt behaviorist because that is an actual DEGREE) who actually endorses using shock collars on dogs. Um. Abuse much?

If you have questions about who this trainer is and are afraid you might get stuck using them by accident, feel free to contact me and I’ll give you the name. If this trainer never works again it wouldn’t bother me one bit.

The actual MORAL of the story is: before you come off half cocked about something, consider learning. Don’t just jump to a conclusion and present glittering generalities/baseless stereotypes that fit your agenda. A little research goes a long way. I think it was Mark Twain who said (something to the effect of) “Better to be thought of as stupid than to open your mouth and remove all doubt.” Words to live by.

Posted in Animal Rescue, Crazy Random Thoughts, General Dog Stuff, Greyhounds, Journaling, My Thoughts and Musings, Philanthropy, Photoblogging, Stupid things people say | Tagged , , , , , , , , | 4 Comments

Christmas Roast (Vegetables, of course)

I tried something tonight before roasting vegetables, so I thought I would share.

My roasting veggies this time were butternut squash, broccoli, and cauliflower. My “marinade” was where the funky came in. I used olive oil, sea salt, cbp (cracked black pepper…I wanna start a thing like EVOO), celery seed, and thyme (that was a great flavor). I used 1/4 c of Chardonnay and about 1 tbsp of white balsamic vinegar. 

That “zing” gave the veggies a nice, “Hmmmm, what was THAT?”

Roast for 45 min at 350. 

Posted in Food, Journaling, Photoblogging, Recipes | Tagged , , , , , | Leave a comment

Cured Salmon and Stuff

So here it is, another Thanksgiving – five years after Dad’s gone, two years after Coombsy has left us…and yet we’re still hanging on. We’re a little older. Not sure about the wiser thing, but we are definitely older.

This year’s excitement includes (hopefully) a real turkey breast, assuming Jim determines that’s what he wants. We’ll have some dressing, some potatoes, some veggies, and pie. Oh and I’m making my gluten free devil’s food cake because Jim likes it. So…there’s the menu. We’re also going to have a little bit of an appetizer – home made guac, and home made cured salmon. So, I was asked yesterday for a recipe for both my mac & cheese, AND for my cured salmon. If you’re interested in the mac & cheese one, it’s here. Cured salmon is less precise than others I’ve “created” and by created, it’s just my version of something I learned somewhere – Food Network, or out of a cookbook. I’ve been doing my own version for a while so it’s hard to say where I got this one from.

cured_salmon

Mary’s Cured Salmon

  • 1 cup of kosher salt (you can use Himalayan pink salt, or sea salt if you want. I just have lots of kosher salt)
  • 1 cup of sugar (I happen to use organic sugar, but whatever is your fancy)
  • Dill (100% imprecise here – I have a bag of dried dill and I usually put a couple of tablespoons in…if you’re using fresh dill, use a few sizeable frawns or leave it out entirely)
  • Salmon (again, not so precise…typically I’m at about ¼ lb – a small filet around 6”-8” in length and about 3”-4” in width. Approximately ½” in thickness. Skin on.)

Mix the salt and sugar (if using dried dill, mix that in too). It will look like you’ve got a TON of salt/sugar for the small piece of salmon. It should. You should have about two to three times what you THINK you should have (ergo, bigger salmon, more salt and sugar)

Wash the salmon filet and pat it as dry as possible. Position the salmon on a piece of plastic wrap that will fold completely around the salmon tightly. This is pretty important. Make sure the plastic wrap will fit and be able to wrap tightly around the salmon.

Pour the salt/sugar mix over the salmon. Because I typically don’t remove the skin, I just load it up on the meat side of the filet. If you’ve got a piece with no skin, you’ll want to nest the salmon in the salt/sugar mix. The point is to get the salmon flesh COVERED with the salt/sugar mixture. Completely.

After the filet is completely covered with the salt, wrap the fish as tightly as possible with the plastic wrap ensuring none of the salt/sugar mix escapes. Once a little escapes, it’s like the mixture screams, “There’s a hole! Come on, guys…let’s get outta here” and it’s hard to contain. I speak from recent experience.

My method is to then put the tightly wrapped salmon in some sort of zip-top bag. I’m a Hefty Zip Top fan, but choose your own favorite.

Chill the fish for 24 hours, at least.

To serve, open the wrapped fish and discard all the salt/sugar. You can remove any “excess” by using a damp paper towel but don’t rinse the fish.

Slice in thin slices.

FYI – items you can probably add although I’ve never tried:

If you’re a cracked pepper fan, you can probably sprinkle freshly cracked pepper on the fish prior to salt/sugaring it.

You can probably dust the fish with smoked paprika or ancho chili powder prior to the salt/sugar.

Like spicy stuff? Try fresh jalapeno slices on top of the fish before salt/sugaring

Mix lemon zest into the salt/sugar mixture

Jus thinkin’ out loud with those “add ins”.

Hey, I hope you and your family enjoys the holiday. I’ll probably post again before Christmas. I’ve been swamped lately but I really have a ton of thoughts in my head.

Posted in Crazy Random Thoughts, Food, Journaling, My Thoughts and Musings, Recipes | Tagged , , , , , , , , , | 1 Comment

Love is all around you…

I’m gonna be vague and cryptic, so if you can’t handle my groove….this isn’t the blog post for you.

It’s been a sad, and yet happy week. I’ve experienced the loss of a friend, the loss of a musical icon, the country has experienced a catastrophic loss…and yet I spent tonight with some of the best people I know and am blessed to call friends. 

Intermixed (I might have made that word up) with that, I experienced my…oh, 50th-ish Tesla concert.

When it comes right down to it, music is universal. It is a language of it’s own. It is a language of love and connection. 

Love is all around you yeah

Love is knockin’ outside your door…

💜💜💜

Posted in Crazy Random Thoughts, Journaling, Music, My Thoughts and Musings, Photoblogging, Rock 'n Roll | Tagged , , , , , , , | 1 Comment

Quite a Tart!

I’ve been looking for a tart pan for what seems like years. A random trip to Home Goods today brought me multiple joys! I got a French press (been wanting to try French press coffee for a while) and….you guessed it…a tart pan!!! 

With pan in hand, I journied to Publix where I picked up heirloom tomatoes, chevre, provolone, smoked mozzarella, and ricotta…

I probably should have made a true pie/tart crust but instead, I halved my favorite pizza crust recipe. If you want to make MY favorite pizza crust recipe, look back thru my blog or locate The Great American Baking Book. 

Then, I pre-baked it for 10 minutes at 425 degrees. And here are the rest of the ingredients I used:

1 medium Vidalia onion

4 large cloves of garlic crushed and minced

3 1/2 tbsp ricotta cheese

4 oz chevre

1 huge heirloom tomato or 2 medium, sliced

3/4 c shredded provolone

6 oz smoked mozzarella, sliced

1/8 tsp sea salt

Pinch ground pepper

1/2 tsp Italian seasoning 

Chiffonade leaves of basil

As  you pre-bake the crust in a tart pan, mix the ricotta, chevre, salt, pepper, Italian seasoning, 2 cloves of garlic. Saute the onions until caramelized. 

On the tart (baked for 10 min at 425°), spread the ricotta/chevre mixture first. Then add the caramelized onions. Layer the sliced tomatoes next. Sprinkle with grated provolone. Top with smoked mozzarella slices.

Bake at 425° for 25 minutes. Remove from oven and sprinkle with 2 cloves of minced garlic and basil chiffonade. Let it rest for about 3-5 minutes.

It’s thick and rich….one piece will probably do ya. But I guarantee it will be awesome tomorrow too!

Posted in Crazy Random Thoughts, Food, Journaling, Photoblogging, Recipes | Tagged , , , , , , , , , , , , , | Leave a comment

We hold these truths to be self-evident…

american-flag-1459201553ppe

It’s been a rough few days. So much going on in this country that is scary to a liberal such as I…I am liberal. There. I’ve admitted it. While I have some conservative tendencies, my soul, my conscience, my leanings…all liberal. Very liberal. Don’t try to argue with me about it. You won’t change my mind…54 years and counting, your words, kind or hurtful, won’t change my mind.

I don’t know the answer to any of the big questions that are lurking out there. What I do know is, MY God made us in his image. So..that means that if you are white, or black, or pink, or purple, or rainbow colored, male, female, prefer not to orient, tall, short, thin, fat, blonde, brunette, redhead, green-haired…we are ALL made in His image. What does that mean? None of us are any better or worse than the other. We’re all sinners, we’re all loved by a God who judges us not on our exterior but by our heart.

God is omniscient. All knowing. We cannot presuppose to know what he knows. He created us all. And in creating us all, he knows us to the infinite cells in our body. So, if he knows us all and loves us unconditionally, who are we to judge each other by any standard of this earth?

It seems that it’s “cool” these days to point a finger and refer to someone derogatorily…fat, gay, stupid, Italian, etc…and I think that’s sad. It’s sad because it seems to come from the highest points in this wonderful country. And, FYI, that’s NOT what this country was founded on.

The Declaration of Independence includes (second paragraph) the statement, “We hold these truths to be self-evident – that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness. (There’s more after that…important stuff. Don’t know what the document says? Now you do.)

What happened this past week…it’s deplorable. Yes. It is. Can we look to the past and say the same or worse has happened? Absolutely. But are we not a better country than to continue to uphold and defend those who look to do harm to others ALSO CREATED IN GOD’S IMAGE?

It makes me sad that I worry someone is going to bash me for voicing my opinion in MY blog linked to MY Facebook page (and other social media pages)…for believing that we, as a nation, have sent too many men and women to DIE for our rights to pursue certain unalienable Rights…and it seems okay that groups of hate-mongers live and thrive in this same country that protects our rights to pursue happiness.

Let’s take a second and think on that.

My happiness centers around my family, my friends, my ability to travel freely from city to city without reproach, my ability to live without fear of imminent bodily harm because of my race, religion, orientation, or lineage. Is it too much to ask that we *all* feel uninhibited where something like that is concerned? I mean, using part of the Hippocratic oath…can’t we just agree to be able to “do no harm”?

Instead of pointing fingers at political parties or at each other and saying, “you’re wrong”…maybe we can extend a hand in friendship and agree to disagree, but also agree to DO NO HARM…to each other.

Back in the late 60s and early 70s, music was all about love. All you need is love. Love will keep us together. Love is all around. Groovy kind of love. How sweet it is to be loved by you. Cherish. I’m into something good. God only knows. Baby I love your way. Then came you. Your song. You are the sunshine of my life. Nobody does it better. Let’s stay together. Why can’t we keep these thoughts in our heads and hearts? Are you feeling frustrated? Baby I love your way. Did someone make you angry? All you need is love. Are you sad? You are the sunshine of my life.

C’mon people now. Everybody get together. Try to love one another right now.

Posted in Crazy Random Thoughts, God, Journaling, My Thoughts and Musings, Philanthropy, Service to Others, Stupid things people say | Tagged , , , , , , , , , , | 1 Comment

Southern Cobbler Life

It’s been a tiny bit of a depressing summer because my favorite farm market (Indigo Farms) is struggling. They never opened for strawberry or blueberry picking season and their garden store (extreme organic garden store extraordinaire) is closed for good. I’ve frequented the market as much as possible but they are definitely limited in what they’re selling. Used to be full of Indigo Farms jams and sauces, clearly made on site…After dropping off a foster dog to a *hopeful* forever home, I decided to brave the crazy weather and ran in. They had their own freestone peaches…wow, South Carolina peaches…to die for, and they are fantastic. After grabbing a few other things (eggplant, onions, and peppers), I saw they had INDIGO FARMS FIGS. I bought my first fig tree at Indigo. I had that tree for 3 years until Hurricane Matthew drown it last year.

So, when I got home, I wanted to bake. I stared at the eggplant for quite a while until I unpacked the peaches. They were ripe, and I noticed I also have a mango that was ready to eat too. As if the peaches and mango weren’t enough…I decided the figs would roast nicely…so, i halved the peaches, tossed the figs on a baking sheet, and added the mango too. Roasted fruit is super sweet and yummy. I sprayed mine with coconut baking spray and sprinkled it with the tiniest bit of organic sugar. 20ish minutes in the oven at 425…yum to the max.

But…what to do with the roasted fruit? Cobbler. COBBLER!!! I happen to have a Southern Living cookbook and so I checked out their cobbler recipe. Not to be outdone…I can’t just take a recipe and be happy. Nope, not me. So…here’s my Roasted Fruit Coconut Cobbler

2-3 cups of roasted fruit (any kind is fine. I used peaches, figs, and mango)

1 cup of gluten-free 1:1 flour

1/8 tsp salt

1/3 stick butter

enough coconut oil to make it 2/3 stick of butter (honestly, my division turned out with 3/20 of a cup hahaha!)

1/4 c organic shredded coconut (not sweetened)

1 handful (about 1/4 cup) of organic sugar

1 tbsp milk

1/4 tsp coconut extract (optional)

Cut the roasted fruit into bite size pieces (you may need to shred the mango). Mix the flour, salt, and sugar. cut butter and coconut oil into the flour mixture until the consistency is that of small pebbles. Refrigerate for about 15-30 minutes. You can refrigerate it for up to 24 hours.

Fill 9″ square baking pan with the chopped fruit. Crumble the cobbler topping over the fruit. Bake at 425 (same as roasting the fruit) for 45 minutes.

IMG_20170729_154628

Still baking cobbler

 

 

Posted in Crazy Random Thoughts, Food, Journaling, Photoblogging, Recipes | Tagged , , , , , , , , , , , , , | Leave a comment

A Bit of Buffalo in North Carolina

I’ve been wanting to make buffalo cauliflower for quite some time. So, while I am sitting here watching The Pioneer Woman…she’s making me want to cook and blog. Saturdays are meant for Ree Drummond and cooking/blogging.

All I need now-a-days is a base recipe so I picked up my phone and said….OK Google.

img_20170722_102637-e1500734281365.jpg

In an effort to make every recipe my own, I punched a few ingredients I like into this recipe.

1 medium cut cauliflower

1/2 cup gluten free flour (you can use AP if you want)

1 tsp salt

1/2 tsp fresh ground pepper

1 tsp garlic powder

1/2 tsp onion powder

1/2 cup water

1/4 tsp sesame oil

2 tbsp coconut oil, melted

2/3 cup Crystal hot sauce

2 tbsp honey

1 tbsp soy sauce

1/8 tsp ginger paste

1/4 tsp ancho chili powder

Mix flour, water, salt, garlic powder, onion powder, and pepper in a bowl until smooth. Add the cauliflower and coat. Place in a single layer on a cookie sheet lightly sprayed with cooking spray. Bake at 450 for 15 minutes, turning once.

While the cauliflower is baking, mix the rest of the ingredients together until smooth. Transfer cooked cauliflower to the bowl of hot sauce and coat. Return to the oven and bake for 20 minutes.

Serve with ranch dressing or blue cheese…or just gobble them up with no extra stuff.

**Added after the fact: serve with the buffalo sauce left-overs mixed with Duke’s mayonnaise (I *am* down south, y’all….) Bet that will have some kick. One benefit of “buffaloing” cauliflower is no cross-contamination!

Buffalo down south…I’m a fan. I admit, I have never had a buffalo chicken wing (vegetarian, y’know) but I’m hoping this kinda stuff will come close to the buffalo type of wing sauce and on a little bit of cauliflower.

…random thought….have you tried cauliflower rice? Oh Emm Gee. Maybe this sauce could be poured over that for a saucy rice. Something to try…

IMG_20170722_102805

 

Posted in Crazy Random Thoughts, Food, Journaling, My Thoughts and Musings, Photoblogging, Recipes | Tagged , , , , , , , , , , , | 6 Comments