lil green faerie

July 23, 2010

another one that didnt make the cut

Filed under: Uncategorized — by tinkandlilly @ 10:17 am

do you remember those happy positive-message posters in your high school guidance counselors office…the ones set against this beautiful uplifting landscape with words of encouragement like “dream, strive, soar”…

yeah…about that…

perhaps this site is more your adult-life-let-down posters 

here’s another reject as rejection IS my style. lol

Red Snapper with Spicy Lime Jicama Salad

4 (6-oz) red snapper fillets

EVO

4 cups fresh Arugula

2 cups Jicama, thinly julienned

1 cup snow peas, thinly julienned

1 cup carrots, thinly julienned

1/2 red onion, thinly sliced

salt and  pepper to taste

In a mixing bowl, add the julienned Jicama, snow peas, carrots and red onions. Pour about half of the vinegrette (below) over the julienned veggies then toss to coat. Taste the salad then season with kosher salt and freshly cracked black pepper as necessary. Chill for at least 10-20 mins.

Meanwhile take a very sharp knife, make shallow slashes about 1″ apart in skin of the snapper fillets. Season the fillets on both sides with 1/2 tsp salt and  1/4 tsp pepper. Heat the olive oil in a large, nonstick frying pan over medium-high heat. Add the fish, skin side down, and cook for  about 3 mins. Gently press the fillets down with a spatula to flatten while cooking. Turn fillets, and cook an additional 1–2 minutes or until cooked through. Remove from heat, and keep warm.

Combine Arugula with chilled Jicama mix and toss lightly. Divide among 4 plates and place cooked snapper on top. Drizzle with remaining vinegrette.

For Spicy Lime Vinegrette:

1 packed cup cilantro, roughly chopped

3/4 cup fresh mint, roughly chopped

2 green onions, roughly chopped

1 serrano peppers, roughly chopped, (leave unseeded depending on how spicy you like it)

1 1/2 tsp cumin seeds, toasted and freshly ground

1 1/2 Tbsp tamarind paste

2 Tbsp water

2 tsp honey

1/4 cup fresh squeezed lime juice

1/4-1/2 cup canola oil

salt and pepper to taste

Dissolve the tamarind paste in 2 Tbsp of water. Add  mixture and cilantro, mint, green onions, serrano peppers, ground cumin, honey, and lime to a food processor or blender. Process the ingredients until the herbs and peppers have been fully pulverized into tiny little bits. While the food processor is running, slowly drizzle in the oil to form an emulsified vinaigrette. Taste the dressing and season with salt and pepper as necessary.

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July 14, 2010

the ones that didnt make the cut again

Filed under: Uncategorized — by tinkandlilly @ 7:46 pm

so we were doing this promotion along with the Finger Lakes Wine and Cheese Trail… trying to build on the image that although the company has been expanding like mad, we are proud of our local roots and rely on the rich produce of the region

and me? i’m a salad type of girl…no actually…i’m an everything but seafood  kinda girl, but in small portions. (though, yeah, i’ll eat seafood for the right person)

they seemed interested…until they werent. (and let’s never forget that they’ve got hundreds of highly trained chefs on their payroll that are far more qualified than i could ever pretend to be.)

YES…rejection is my life!

Greek Salad Wraps

1/2 cup plain yogurt

1/2 tsp finely grated garlic

2 Tbsp lemon juice

1 tsp lemon zest

4 whole wheat wraps

2 sm cucumbers sliced paper-thin crosswise

1 cup grape tomatoes, halved

1/2 sm red onion, sliced thinly

1/4 cup Kalmata olives, chopped coarsely

3/4 cup crumbled feta cheese

1/4 cup flat leave parsley, chopped

1/2 cup romaine, chopped

Bake pitas in a 375 degree oven until soft and warm (about 3 mins).

Mix together yogurt, lemon zest and garlic. Spread yogurt mixture on to pitas as if they were wraps.

Toss together lemon juice, cucumbers, romaine, parsley, tomatoes, onion, olives and feta. Divide between wraps and fold  one end of the wrap in and roll the sides over (as if swaddling a baby).

Serve with a glass of Pinot Gris.

Grilled Zucchini Spears with Crumbled Cheese

2 Tbsp EVO, separated

2 cloves garlic, minced

1 1/2 Tbsp fresh lemon juice

1/4 cup parsley, finely chopped

1/2 cup scallions, finely chopped

coarse salt and fresh ground pepper to taste

2 lg zucchini, halved and cut into spears

1 tomato, cut into wedges

1/2 cup Farmstead Schuyler Dried Tomato, Basil & Oregano Cheese, crumbled

Heat grill to high. In a large bowl, whisk together the 1 1/2 Tbsp olive oil, garlic, lemon juice, parsley, scallions, salt, and pepper. Drizzle the zucchini and tomatoes with this mixture until evenly coated. Grill, turning often, until cooked through (about 4-6 mins).

Remove from grill and set on plate. Drizzle with oil and crumbled cheese while still warm. Serve.

laying down. finish later…

May 27, 2010

Chocolate makes everything better…

Filed under: Uncategorized — by tinkandlilly @ 2:57 pm

Chocolate Mousse Cake

This elegant chocolate mousse cake recipe will please all chocolate lovers with its multiple layers of chocolate. Beginning with chocolate cake, followed by a layer of creamy chocolate mousse, and topped with a whipped cream frosting sprinkled with milk chocolate curls…this elegant chocolate mousse cake recipe will please all chocolate lovers (smiles) with its multiple layers of chocolatey goodness.

7 oz. semisweet chocolate
1 cube sweet butter
7 eggs, separated
1 cup sugar
1 tsp vanilla
1/4 tsp cream of tartar

Melt chocolate and butter in a small saucepan over low heat.

Beat eggs yolks and 3/4 cup of the sugar in a large bowl for 5 mins or until fluffy. Stir melted chocolate mixture into the large bowl. Add vanilla.

In separate bowl, beat egg whites and cream of tartar until you can create stiff peaks. Gradually stir in 1/4 cup of sugar into the egg white mixture. Fold into the chocolate mixture.

Pour 3/4 of the cake batter into a 9” spring foam pan that has been prepared with nonstick cooking spray. (Store the remaining cake batter in the refrigerator until needed later.) Bake cake in 325 degree oven for 35 minutes and let it cool. (The middle of the cake will drop. This is normal.)

After it has cooled, remove the outside ring of the springfoam pan. Slide cake onto a serving plate.

Spoon the refrigerated cake batter on top of the cake. Refrigerate for an hour; prepare the frosting during this time.

THE FROSTING:
1 cup heavy whipping cream
1/3 cup confectioners sugar
1 tsp vanilla

1 small bar milk chocolate
strawberries or raspberries for garnish (if desired)
Beat heavy whipping cream in a small bowl until soft peaks form. Gradually stir in powdered sugar and vanilla. Beat until stiff peaks form. Spread frosting over the cake. Use a peeler to make chocolate curls with the chocolate bar and sprinkle these curls over the frosting. Garnish with raspberries if desired.

For an elegant touch, drizzle raspberry or strawberry sauce onto the plates before serving. This cake is actually easy to make and the results are worth it. This is an impressive and delicious dessert!

The Better than Sex Cake 

This one is quick and easy… Is it really better than sex? I guess that is dependent entirely on your skills…(smiles)

1 box German Chocolate Cake mix
1 cake lowfat Eagle Brand milk
1 jar of Caramel Fudge Ice Cream Topping
1 tub Cool Whip
3 Heath or Skor candy bars, chilled

Bake the cake mix according to the directions on the box. While still warm, poke holes in the top of the cake with a the ends of a wooden spoon. Pour the milk over the cake. Spread the topping over the cake. Chill. Spread Cool Whip over the cooled cake. Use a hammer to break the candy bars into small pieces. Sprinkle the pieces evenly over the Cool Whip. Chill until served.

 

Touch of Heaven Cupcakes

The cupcake is making a come back and Touch of Heaven Cupcakes will please chocolate lovers everywhere. These tasty cupcakes are convenient for parties and potlucks. The combination of rich chocolate flavor and cream cheese creates delicious gourmet cupcakes. Everyone always asks me for this chocolate cupcake recipe. 

1 package 8 oz. cream cheese (softened)
1 large egg
1/3 cup sugar plus 1 cup sugar
1/8 tsp salt plus 1/2 teaspoon salt
6 oz. semi-sweet chocolate chips
1 tsp baking soda
1/4 cup cocoa
1 1/2 cups flour
1/3 cup vegetable oil
1 tsp vinegar
1 cup water
1 tsp vanilla
Combine cream cheese, egg, 1/3 cup sugar, and 1/8 tsp salt. Blend well. Add chocolate chips and stir. Set aside.

Blend together the remaining ingredients. Fill cupcake liners 1/2 full of chocolate mixture. Top with about 1 tsp of the cheese mixture. Bake in 350 degree oven for 25-30 mins.(I usually double this chocolate cupcake recipe to make 36 cupcakes for church events.)

May 3, 2010

first week of May (again)

Filed under: Uncategorized — by tinkandlilly @ 10:08 pm

been trying to keep my focus. Lilly…work…PT and the never ending array of drs. appts. i’ve even attempted at distracting my mind with books on camping and endless searches on trails in the Adirondacks.

but i always (inevitably) end up think of […]

the music on the radio and Lilly’s latest pieces dont actually help (she’s been drawing an angry man in her happy family pics…i can only imagine who he is and why she perceives him attacking her happy families)

amature psychology…all of it…

someone’s been looking in again. everywhere.

instantly my heart leaps to you…but then i realize that if it were you (or if it were you being nice anyways) you would find a way to talk.

or maybe it’s because i feel so trapped and am missing you and needing you so very much right now

it’s not you.

still and all…(Dan? or whoever else)

i cant stop my brain from thinking…i cant stop my legs from carrying us to the bench and looking hopefully up the street…i cant manage to look in on Lilly’s pics or her pretend reading or her counting or finish a recipe without wanting your opinion.

i cant even fold clothes without thinking of your smile and your eyes…how they positively glow on sunny warm spring days

Cinco de Mayo is Wednesday…i made you chicken

Tequila Chicken

Cinco de Mayo is right around the corner…so grab a Corona (or two) and enjoy. You’ll love this this wonderful marinated chicken dish whether you bake it in your oven or grill it on the patio!
(You always said you had weird dream when you drank tequila…hope they’re a good kind of weird)

1/4 cup tequila

2 Tbsp fresh lime juice

1 tsp lime zest

1 Tbsp honey

1 small clove garlic, minced

1 Tbsp minced fresh cilantro

1 Tbsp EVO

1 small jalapeño, stemmed, seeded and minced

1/2 tsp salt

4 boneless, skinless chicken breast halves

Mix all ingredients and place in a glass dish or 1-gallon freezer bag. Add chicken breasts, and marinate overnight or at least 8 hrs.

When you’re ready to cook the chicken, drain it and pour the marinade into a small saucepan. Over bring the marinade to a boil over med heat and boil gently for at least 4 mins. Reduce heat and simmer until chicken is done.

To bake the chicken, place the breasts in a small oven-safe baking dish, cover tightly with aluminum foil, and bake in a 450 degree oven for 16 to 18 mins, until cooked through. Uncover the chicken for the last 3 mins of baking time. 

(Since Wednesday (Cinco de Mayo) is supposed to be warm, go ahead and grill the chicken, cook it, uncovered, over medium-hot coals, basting it with some of the marinade, until it is cooked through.)

Let chicken rest for 5 to 10 mins before serving whole or sliced, topped with the cooked marinade.

Tomato, Cucumber & Pepper Salad

(Normally I don’t use the EVO or Red Wine Vinegar…I’d drizzle with ranch dressing and sprinkle a little Mexican shredded cheese over the top. But you don’t like Riccotta Cheese or Blue Cheese, so…though we never discussed it, I’m gonna guess that Ranch dressing [being white in color] is in violation of your “no white or cream sauce” rule…so, either go with a simple salsa dressing or mix with the Italian vinegrette in the recipe below)

2   Tbsp EVO

2   Tbsp Red Wine Vinegar

1   large green sweet pepper, cored, seeded, 1″ dice

1   seedless cucumber, halved lengthwise, cut crosswise into 1/2″ pieces

1   small Mayan sweet onion, peeled, halved and sliced lengthwise in thin strips

3   large tomatoes, cut into 8 wedges

Salt and pepper to taste

Whisk oil and vinegar together in large bowl. Add pepper, cucumber, onion, and tomato to bowl. Season to taste with salt and pepper; toss gently. Let rest 15 mins before serving.

May 1, 2010

lil hands

Filed under: Uncategorized — by tinkandlilly @ 2:58 pm

its gonna be a beautiful day 

been out walking clearing the webbed mess in my brain…Lilly wanted to push the stroller more than ride in it (a funny thing to see as she has no idea where she’s steering) she also wanted to buckle Russell in the stroller, but Russell had other ideas. (a leap and a mad dash…against Lilly’s attempt at a deep scolding voice…it is so good to see Russell without her cast and limited signs of bruising)

i have to recreate some of the work that was destroyed [things and stuff…it is what it is] but Lilly time took top priority today…needing to make her feel safe and normal…

we added food coloring to bubbles and made bubble art by blowing bubbles against white paper…really a rather pretty effect and i’m wondering if i could do it with dye and create wonderful fabrics…

then we made playdough…so easy and quick to whip up and it’s safe…

P B Playdough Recipe

3 1/2 cups peanut butter

4 cups confectioners’ sugar

3 1/2 cups honey

4 cups powdered milk (dry)

Cream peanut butter confectioners sugar and honey. Fold in powdered milk.  Split it in portions and wrap in wax paper and a ziplock to freeze for later use.

we went on our walk and i bought Lilly her first set of sidewalk chalk.

but somewhere on our way home…somewhere around Milburn (the street of lost confidence!) i got that creeping feeling that perhaps i hadnt thought all of these things all the way through.

we dont actually own the place in which we live…we share it with other tenants. can i unleash Lilly with sidewalk chalk on the front sidewalk when that sidewalk is city property? is that vandalism? are people going to frown and scream at her…at us (we’ve had way too much of that lately)

worse yet…she two…two year olds tend to over-generalize. if i give her license to color-up the sidewalk (when she has become quite used to drawing only on paper) am i going to wake to find that she has taken crayons and chalk to the apt walls?

egads!

and the edible playdough…what i thought was a great plan to make playtime safe…what if she then thinks all playdough can be eaten?

in our attempts to child proof our world have i in effect left Lilly helpless in determining hazards? delayed the development of those ever-important inferencing of environmental cue skills?

when Alex and Ally were lil, Grandma said that the Native Americans had a different way of raising their children. babies were traditionally taught early not to cry…because a crying child could impact the survival of the whole tribe…alerting an enemy or the hunt where they were. babies were taught to swim within 6 mos of their birth for survival in the event of a flood…and babies were not chased around the house hearing “no, no…” as all it took was once for a toddler to learn that fire is hot and dogs bite.

Lilly was able to swim…well paddle in the water…by her first summer

what else am i screwing up??? (well outside of the normal complications of life which seem to follow me no matter where or who…yeah, that’s me…dig myself outta one hole only to step in another!)

ugh…i think i need another walk to unleash the endless streams of whatifs…gonna put Lilly’s hair up in piggytails and put lotion on her…then attempt to go to a playground. this would be a good beach and abbotts day…but that place just makes me sad (and it’s too near one of the many places i shouldnt be…i know). Cobbs Hill? (hate the array of toxic goose poop), Ellison (will it still be muddy?), Fairport Park and a walk beside the canal? (that’d be nice, but i dont think i can spend the $$ on transportation…the fact that that account had less $$ than i thought really scares me!)

 

 

yes, i do hear your voice…”you think too much”…smiles

March 15, 2010

plan b

Filed under: Eat — by tinkandlilly @ 4:38 pm

ok…so Colleen wouldnt let me venture out in the Rochester gray and dismal…so we popped into Wegmans for some starving inspiration.

(just as well…the inspector was here checking out my fireplace…wanted the ok from more than the landlord so i can take some of the dampness off with a nice fire without burning down the place…dont get me wrong, my landlord seems very nice, but there are some things he seems a bit lax on)

so yeah…how exactly do you chase away the dingy dankness slate-colored Rochester? (wanting a warm fire now!!!)

close your eyes with me…think balmy breezes and rustling palms amid some steel drum sounds and warm ocean waves…

Lilly’s fastened in a bar chair next to the counter with her wooden spoon in hand and we’re cooking: (soup and sandwiches caribbean style)

Caribbean Black Bean Soup:

2 Tbsp vegetable oil

2 lg white onions, finely chopped 

4 cloves garlic, minced 

 2 jalapeno peppers, seeded and finely chopped

 1/2 tsp ground allspice

1 tsp ground cumin

4 cups presoaked black beans (or 15 oz canned beans, drained and rinsed)

1 bay leaf

4 cups chicken stock

salt and pepper to taste

Quick Soak Method for Beans:
Cover dried beans with cold water in a large saucepan. Bring to a boil and cook, uncovered, over med heat for 2 minutes. Remove from the heat, cover the pan, and let the beans soak for 1 hr. Drain the beans and use The beans can be kept in the refrigerator in an airtight container for up to 3 days. Freeze the beans for up to 2 mos.

Soup instructions:
Heat the oil in a large skillet over med-high heat. Add the onions, garlic, jalapenos, allspice, and cumin and saute until the onion are softened. Transfer the contents of the skillet to slow cooker and add the beans, bay leaf, and broth.

Cover the slow cooker and cook on high for 3 hrs or on low for 6 hrs. (reduce cooking time by 2 hrs if using canned beans.) Season with salt and pepper. Remove the bay leaf before serving.

Caribbean Chicken Wraps:

12 oz chicken tenderloin strips

1/4 tsp salt

1/4 tsp ground red pepper

1 tsp vegetable oil

1 med sweet potato, peeled halved lengthwise and thinly sliced

1 small banana pepper, seeded and chopped

3/4 cup unsweetened pineapple juice

1 tsp cornstarch

2 under-ripe bananas quartered lengthwise and cut into 3/4-inch pieces

2 cups hot cooked brown rice

4-6 tortilla wraps


Season chicken with salt and red pepper. In a nonstick skillet cook chicken in hot oil for 4 mins. Add sweet potato and banana pepper then cook  6 minutes longer, stirring ocassionally.

In a small bowl combine the pineapple juice and cornstarch then stir into chicken mixture. Cook, gently stirring, until slightly thickened and bubbly then stir in bananas and cook and stir 2 mins more.

Salsa:

1 cup mango, peeled and diced  (can substitue papaya)

1/2 cup pineapple chunks

2 Tbsp red onion, finely chopped

2 Tbsp fresh cilantro, minced

1 Tbsp minced jalapeno (can substitute banana peppers)

2 Tbsp fresh lime juice

Dash of sugar

Place tortillas on clean dry surface. Spoon two scoops of cooked brown rice at center of tortilla and cover with 2 chicken pieces and top with salsa. Fold in 2 sides of wrap and roll until all ends are covered. Slice in half and serve with soup.

Carribean Chocolate Rum Cake:

1/2 cup unsalted butter

3/4 cup light brown sugar

2 eggs, beaten

2 ripe bananas, mashed

2 Tbsp shredded coconut

2 Tbsp sour cream

1 cup (self rising) flour

3 Tbsp cocoa powder

1/2 tsp baking soda

Cream the butter and sugar in a bowl until fluffy. Add eggs gradually, beating well, the mix in the bananas, coconut and sour cream. Sift the flour, cocoa and baking soda over the mixture and fold in thoroughly and evenly.

Pour batter in bundt pan  that has been prepared with nonstick cooking spray. Spread evenly. Bake for 40 – 45 mins in a 350 degree oven, until firm to the touch. Cool for 10 mins in the pan, then turn over onto a wire rack to cool completely.

For the Syrup:

1/2 cup sugar

2 Tbsp dark rum

2 oz unsweetened dark chocolate, chopped

Place the sugar in a small pan, add 1/4 cup water and heat gently, stirring occasionally until dissolved. Bring to a rapid boil, without stirring, for 2 mins. Remove from the heat.

Add the rum and the chocolate to the syrup and stir until the mixture is melted and smooth, then spoon evenly over the top and sides of the cake.

Decorate/Garnish cake with mixture of tropical fruits such as mango, papaya, star fruit and whatever berries are in season. Sprinkle with chocolate curls.

March 12, 2010

St. Patrick’s feast (for Colleen)

Filed under: Eat — by tinkandlilly @ 9:44 pm

Slow-Cooker Corned Beef and Cabbage

4 cups hot water

2 Tbsp cider vinegar

2 Tbsp sugar

1/2 tsp fresh ground pepper

1 lg onion, cut into wedges

1 (about 3-lb) corned beef  brisket, packaged with spices (thank you for the shortcuts Wegmans!)

8 sm yellow potatoes, scrubbed and cut into quarters

1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges

In a  slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides. Cover and cook on the high heat for about 4 hrs. (Lilly and I also like carrots…if you’re using them add a bag of small, rinsed carrots after 2 hrs of the above ingredients’ cooking time. Colleen likes carrots about as much as I like peas.)

Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on high 3 -4 hrs longer, or until the beef is tender. To serve, carve the beef into slices and spoon the cabbage, potatoes and some of the cooking liquid  on top of the beef to keep it moist.

Be sure to serve with crusty white or rye bread, and Dijon mustard or horseradish on the side.

(Colleen has told me that she misses her aunt’s traditional corned beef and cabbage…as she has said many times this week: her own idea of cooking for her family is warming up the car before driving to the Wendy’s drive through. Dont worry … I understand…Colleen doesnt like to cook…so  I will have this all ready for her next Tuesday night so she can “dump-it” together for Wednesday! smiles)

smiles

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March 9, 2010

the stray

Filed under: Uncategorized — by tinkandlilly @ 11:31 pm

we seem to have inherited a stray.

making our way down the stairs battling with the stroller issue (which will remain in the back of the honda…yeah…that honda…the very expensive storage closet that will be holding down the driveway for the next few months… thank you!) 

there it sat…the stray…with big green eyes (i’m a sucker for big green eyes…ugh!)

a gray, black and white ink-blotted tiger that perhaps is 6-8 mos in age…no collar and i had not the gall to determine if it was male or female…it followed us back up the stairs so calmy that i thought it may have belonged to a neighbor. but it sat and then flirted in and around my ankles as i fidgeted with the useless lock

(which, no, Mr. Landlord…it doesnt need just a jiggle…it is simply broken and unmendable…though i do feel your exasperation…because along with the other things: the broken hinge on the back cupboard, the missing pane, the missing smoke detector cover and hole in the ceiling and stuck windows and door…the wobbling and missing railing around our back porch…seems like an endless nagging list…which…honestly…i’d have no problem fixing myself if i had a clue as to how…nvm…i know…i need to act more grateful)

but yeah…the stray…who strutted into the apartment causing a surprised Lilly to just squeal in glee when she saw our visitor…and scream shrilly “titty…titty…titty” (which caused the guy across the hall to look in and his girlfriend to frown)

yes, we will work on that “k” sound or perhaps will come up with a more suitable “k”-less name

(and no…no one need know i thought of his smirk…)

the stray came and left twice…it is friendly and a furry bundle of love that freely climbs on a seated lap and rubs against the side of your face with very loud motor-purrs.

and it didnt seem to mind when Lilly got right down in its face and talked loudly from excitement…or attempted to lift it to carry around

Colleen is not a fan of cats and frowns when she enters a room and sees it here again. other people dont like cats either (i remember mom didnt…and how grandpa used to say “you always got to be suspicious of a person who doesnt like animals”…but for some people it truly is allergies to fur…there’s always chickens!)

but if you were here right now…and able to see Lilly curled in the chair sleeping with her photobook and the kitten calmly nestled in next to her…such sweetness…such gentle softness…

is this what normal looks like?

i know, i know…strays dont tend to stay. it is best not to get attached to anything that could make away with your heart and break it

but still…

i never had a pet as a child…barn cats, yes…but not a pet…

and i did not choose this one…it seemed to have chosen us

that’s a nice feeling

morning dove

Filed under: Uncategorized — by tinkandlilly @ 11:53 am

i heard a morning dove outside my window…waking and groggy i delighted in the sound…the sound of freedom? the sound of spring?

but then with waking came the realization…the soft morning cooing was solitary…not in conversing pairs

he has no mate either…how sad is the pairless world.

the sun rises and the sun sets…but there is no one to marvel at its beauty with.

a bit chilled…i am one big ache

i think i will attempt oatmeal this morning…sprinkled with bananas and brown sugar. is it too old fashioned and bland for my age? idk… i’ve always thought of oatmeal as a warm comfort …neither too flashing and demanding nor too heavy.

what i really crave is Italian Hot Chocolate, but that venture would be unwise. oatmeal it is! (grandpa would be proud!)

boxes need unpacking still…but i think we will make a fort of them instead.

yep…borrowed internet on a duct-taped computer…the comforts of home.

just like mr. dove…i shall send this off with no expectation of another to hear it…the sun is shining and i can see it so that will be good enough for the day.

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