Showing posts with label guest post. Show all posts
Showing posts with label guest post. Show all posts

Thursday, October 25, 2012

Cheese Frenchees - Guest Post by Jenn!


I've gotta thank my friend Jenn - the gorgeous grillin' girl who offers succulent sauces and fabulous flavors on her blog, Jenn's Food Journey - for joining me in our 2nd Annual Michigan-Nebraska Blog Post Exchange!!! Not only is Jenn a great cook and an amazing person, but she's a huge football fan - yay! And the Huskers are her team, Nebraska native that she is.

So it's only fitting that we football lovin' girls have a friendly trade-off when our teams meet each year, feasting during the fray ... :) And oh, my word, is this dish Jenn's concocted a perfect food, or what?!?!?


Nebraska football is life. At least in Nebraska it is. We live, breath, die Big Red football. Considering there isn't much else other than corn and cows, you can see where the love for the Huskers comes from. The funny thing, when I was in college I decided I was going to find a different college football team to love - not that I was giving up on the Huskers (NEVER!!), it's just I wanted to spread my wings....so my second love in college football became the Michigan Wolverines. Little did I know that some years later, I would find the most awesome blogging buddy and she would be from Michigan. Not only would she be from there, but she would have a love for the Wolverines like I have for my dear old Huskers. Hence the rivalry began.

With this great rivalry comes the 2nd annual Michigan vs. Nebraska food blogging exchange and I am ever so grateful to Mary for suggesting and hosting this very fun exchange. It's been so wonderful getting to know Mary over the last year or so. I don't have to tell you, her loyal readers, just how amazing she truly is.

Last year for the 1st annual M vs N, I featured Runzas - a Nebraska staple. This year... Oh this year I'm getting downright mean. This year I'm sharing a treat with you that is guaranteed to make your cholesterol skyrocket just by reading the recipe! Do you think that stops Nebraskans? Heck no! We aren't afraid of anything..... especially a deep fried cheese sandwich with mayo.... What? Is that wrong? Well, then I don't want to be right.

I will admit to you, this was my first time at actually trying to make these wonderfully heart clogging sandwiches - I didn't quite get the technique down when it came to dipping the sandwiches into the batter mixture, so don't worry if things get a little messy, this is well worth the mess! Great thing about when I made these... my parents were visiting from Nebraska and had surprisingly never had a Cheese Frenchee - so I not only get to share this wonderful treat with you all, but I even got a chance to share something amazing with my parents!!

I don't know a single person outside of Nebraska who knows of these delectable little devils, so make these for friends... and don't forget to cheer on my ... oops, I mean, don't forget to cheer for YOUR favorite (NEBRASKA) football team on Saturday!!

GO BIG RED!!!



Cheese Frenchees
(Adapted from King's Food Host)

Ingredients:

  • 6 slices of white bread
  • 6 slices American cheese (you can use Velveeta if you want, but nothing else!)
  • 3 Tablespoons mayonnaise
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 2-3 cups cornflakes, finely crushed
  • oil for frying

Directions:

Make three sandwiches, using 2 slices of American cheese and 1 tablespoon of mayonnaise per sandwich. Cut the crusts off the sandwiches and cut each one diagonally making 2 triangles.

Combine the egg, milk, flour and salt together until it forms a pancake-like batter. Dip the triangles into egg mixture and coat with cornflake crumbs. Place on a wire rack and continue until all sandwiches are made.

Deep fry in 375 degree F oil for about 1.5 - 2 minutes per side. Carefully remove from oil and allow to cool for a just a bit. The cheese will be hot and melty, so be careful... but enjoy, enjoy, enjoy!!

Wednesday, September 5, 2012

Buttery Pork Chops - Guest Post by Jeremy!


Jeremy likes to visit me when his dad gets on his nerves and/or when he's in the mood to get spoiled and fed well. But the other night, HE made dinner for ME! It was fabulous - luscious, tender, flavorful, sublime. It was consummate treyf ([trayf]= non-kosher), and it was so, so good!

I said, "You should write a guest post for me." And instead of saying, "Meh," he actually agreed! So, after all the pictures, after all the mentions, after all the talking about Jeremy, let me introduce you to him as he shares his inspiration and delicious recipe. He may be 6'3" and 21 years old, but he's still my baby and I'm so proud of him ... :)



Let me start off by saying that I am no chef, but I sincerely enjoy good food. I am also not a gourmet; I'm a 21 year old male and will eat about anything that is put in front of me.

But I believe food can be exquisite without all kinds of sauces like ketchup or mustard or spices, instead using only simple ingredients that will accentuate the flavor of the main source of food in your meal.

I was sitting in my room one day thinking about how much I love meat, but how whenever it's prepared it seems to be drenched in ketchup or other sauces; and I wanted to find a way to prepare a dish where you actually enjoy the flavor of the meat and not what it's soaked in. I decided that I would make a pork chop fried in butter, with diced onions thrown into the pan; according to my rationale and logic, I figured that it would accentuate the flavor of the meat instead of overpowering it.

So in order to make a pork chop like this, you need:
  • 1/2 stick of butter
  • 1 medium onion, finely diced
  • 3 3/4"-thick boneless pork chops
Turn on your stove and put the butter in the pan. As the pan heats up, the butter will melt and there should be about 1/4" of butter melted in the pan to fry the pork chops in.

Once the butter has melted, place the pork chops in the pan. It should take about 8-10 minutes for the first side to brown to perfection. Then flip the pork chop onto its other side and add the diced onions into the pan. While the pork chop is finishing cooking, the onions will be frying in the butter for the duration of the cooking.

Once the pork chop is done, the onions should be blackened. Place the pork chops on their plates, put the diced onions on top of the pork chops, and pour the remaining butter onto the pork chops.

Now you have a simple and elegant meal that is sure to please. The butter and onions complement the pork perfectly without overpowering it, instead being able to taste the sweet flavor of the pork with accents to the meat that aren't overbearing like a barbecue sauce or ketchup.

I sincerely hope that you all enjoy this recipe and come to love the flavor of the meat instead of relying on a sauce to make the meat palatable.

Take care.

Monday, August 20, 2012

Guest Post: Spicy Lamb Sausage with Beans


I'm very happy to introduce Bobby Hoffman, guest blogger du jour! I met Bobby and his friend Johnny recently, while having dinner with Johnny's and my friend Ingrid. Bobby's passion and enthusiasm for food shone brightly, and I immediately knew that all of you would want to meet him, too. Read this post enviously, wishing you'd shared in such an amazing dinner. Quite frankly, and with no shame (well, maybe a little bit - 13 years in Catholic school and all that Jewish guilt, after all!), after pining over all of this, I just simply violated every rule of etiquette and practically demanded an invitation to a future meal!

Since moving to Ann Arbor from Chicago this past month, I have been sampling and savoring everything that the city has to offer! I’m a sensualist whose passion for food and drink knows no bounds. As soon as I’m done with a meal, I immediately begin planning what, and where, I’m going to eat next!

I had a few friends over for dinner the other night, and planned a menu which showcased the ingredients that I picked up at the farmers' market and Biercamp. (Mary's note: Biercamp is a fabulous shop that specializes in artisan sausages and jerky. It was recently featured on Frugal Floozie Friday.)

Blackberry Mojitos: I keep homemade simple syrup infused with fresh mint in the fridge all summer long. I’m always prepared to whip up a batch of Mojitos or Mint Juleps in seconds!

Wedge Salads: I love to serve cool, crisp iceberg lettuce on a hot summer day. I updated this classic by using Biercamp’s pea meal bacon.

Spicy Lamb Sausage with Beans: Some recipes are particularly successful, and the star of the menu was definitely this dish. It was fresh, hearty and bursting with flavor! I did all my prep in advance, and assigned the task of grilling the sausages to a friend while I began assembling the dish tableside. I kept the ingredients cool and added the hot sausage at the last minute. The last step before plating was to sprinkle the feta cheese on top.

Peach Almond Cobbler: Not wanting to get stuck in a hot kitchen while my friends enjoyed the sultry summer night, I baked the cobbler in the afternoon. I used firm peaches and grilled them first. I added finely chopped, toasted almonds to the dough, made fresh whipped cream with a couple drops of almond extract, and finished each dish with toasted almonds.

I hope you enjoy!

Spicy Lamb Sausage with Beans

  • 6 links of spicy lamb sausage
  • 1 can of Garbanzo beans (rinsed and drained)
  • 1 can of small white beans (rinsed and drained)
  • 1 medium Vidalia sweet onion (chopped)
  • 2 medium tomatoes (diced)
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • juice of 1 lemon
  • 1/2 cup extra virgin olive oil
  • black pepper (to taste)
  • coarse salt (to taste)
  • 1 cup of crumbled Feta

Grill the sausages while preparing the rest of the dish.

Combine the beans, onion, tomatoes, rosemary and thyme. Combine the lemon juice, olive oil, pepper, and salt; pour over the other ingredients and toss gently.

Slice the sausages and mix into the other ingredients; place onto a serving platter, then top with feta.


Monday, April 9, 2012

Matzah 'n' Mangoes (and a Giveaway!)


Lotsa news 'round here!

1) If you've got some spare time and you'd like to read my review of The New York Times Passover Cookbook, then go to page 24 of this month's issue of The Washtenaw Jewish News.  Find out why I like to schmear grape jelly on my matzah, and where I learned to do it.

And 2) I'm hosting a giveaway ... yay!

A charming woman named Susan, who works in Marketing and Community Relations for Whole Foods Market, sent me an email the other day with a fabulous offer: a case of 16 Ataulfo mangoes [ah-tah-UHL-foh] to play with and a case for one of my astoundingly wonderful readers (those in the U.S., that is ... sorry to others!).

Entry is easy: all you have to do is leave a comment below saying that you'd like to win, tell me what you might make with the mangoes (or just that you intend to eat them "as is" with no fuss), and make sure I can reach you by email to let you know if you've won.  It would be great if you could "like" Whole Foods on Facebook, too, 'cause they've been nice to us.  Oh, and only one entry per person even if you leave more than one comment; the first one will be the one that counts. It's easier and more fair that way.

This one is going to be fast and furious: the deadline is Wednesday, April 11 at 9 a.m. EDT, and I'll use Random.org to pick the winner.  If I notify you of winning, you'll have 'til 3 p.m. EDT to acknowledge it; if you ignore me, I'll move on down the road to the next in line.

This timing probably seems a bit odd ... here's the scoop.  The mangoes are only being featured for a short while.  Observant Jews won't be using the computer from sundown on Thursday the 12th through sundown on Saturday the 14th because of the end of Passover (Jewish law ... it's complicated), so finding an email announcement or responding to it wouldn't be possible.  And procrastinators have to worry about their taxes ... oy!  It seemed easier to just do it quickly, before the weekend.

If you're the winner and you live near a Whole Foods, Susan can arrange for you to pick up the goodies at the closest store; if you don't live near a Whole Foods, she'll have them shipped to you.

That's it!

Chag Pesach Sameach! [HAHG PAY-sahk sah-MAY-ahk] = Happy Passover!

Thursday, November 17, 2011

Runza Bites for the Michigan-Nebraska Game


One of my favorite blogging buddies - Jenn of Jenn's Food Journey - grew up in Nebraska, is a tremendous football fan, and is one of the kindest, friendliest, most vivacious people! Her joy and charm shine through in her posts, which you'll see as you keep reading.

On Saturday, #20 Michigan will welcome #17 Nebraska to The Big House; this will be Nebraska's first visit to Ann Arbor as members of the Big Ten. So, in honor of what will undoubtedly be an excellent match-up between these two teams who are both coming off wins last week, Jenn and I are celebrating by doing guest posts on each other's blogs!

You can find my recipe for Cheesy Cornbread at Jenn's Food Journey. It's easy to make, moist but still crumbly, has great flavor, and is perfect for tailgating; it's great with chili, salads ... almost anything.

And Jenn has offered a fabulous recipe - from her amazing mom, no less, who is an exceptional cook! - for a quintessential Nebraska food.

I'll let Jenn take over from here ... :)


Hello all you lovely Food Floozie followers! I'm Jenn with Jenn's Food Journey and I am very excited and honored to be doing a guest post here on Mary's blog. I adore her and her yummy posts, so this is sort of like having your favorite band/artist ask you to jump up on stage and play a few riffs on the bass guitar with them!! When she told me her idea of having me guest post on her tailgating post day in honor of the Nebraska/Michigan game, I didn't hesitate one minute. "Of course I'll get up on stage and jam with you.. you're a rock star!!"

Ok, feet back on the ground - we can now talk about food :)

I grew up in a small (very small) town in eastern Nebraska. In Nebraska, you only know one thing this time of year: HUSKER football!! And there is nothing like being in Memorial Stadium in Lincoln, Nebraska on a college football Saturday, let me tell you. Growing up I took pride in being a Husker fan - I still do.

There was only one time in my life when I cheered for another college football team and you know who they were? Any guess at all? Well, this might surprise most people, but it was the mighty Blue, the Michigan Wolverines!! Seriously ... I would not lie!! I think it had something to do with their colors more than their actual football team, but I can honestly say I was a fan, if only for a brief moment. So this post is even extra special to me!

One thing you can get at Memorial Stadium is one of my all time favorite things from Nebraska: a Runza sandwich! (YUM!) Unless you have lived in Nebraska, Kansas, or Iowa, I don't really expect you to know what I'm talking about, but Runzas are these deliciously warm yeast bread pockets stuffed with a mixture of ground beef, onion, cabbage and spices. It is a food that definitely defines growing up in Nebraska, so I thought what better thing to share with you than a smaller little three or four bite version of this for your next tailgating event.

I simplified things by using refrigerated pizza dough and, in all honesty, there wasn't that much of a difference in the final product. The dough wasn't as sweet as the dough for the real thing, but hey, sometimes a little less sweet isn't always bad!

So here's to the Huskers and the Wolverines - may the game be filled with excitement which only college football can bring!!! And thank you once again to Mary - Hope you all enjoy this tasty little treat straight from my home state!

Runza Bites
(Adapted from a recipe passed down to me from my mom)

Ingredients:
1 tube refrigerated pizza dough (I used Pillsbury)
3/4 lbs ground beef (80/20 or higher)
1/2 a sweet onion
1/2 a head of cabbage
1 Tablespoon olive oil
1 Tablespoon unsalted butter
salt and pepper

Directions:

Roughly chop the onion and cabbage. Place the onion in the food processor and pulse until minced; place on a piece of wax paper or plastic wrap and set aside. Place the cabbage into the food processor and pulse until shredded. Dump onto plate or piece of wax paper and set aside.

In a skillet over medium heat, add the ground beef, breaking up with a wooden spoon. Season liberally with salt and pepper. Cook until the beef is no longer pink in the middle, about 8 minutes. Remove with a slotted spoon and place onto a paper plate lined with a paper towel.

Add the olive oil to the pan and turn the heat down to medium low. Add the onion and season with salt and pepper. Saute until softened and just starting to caramelize, about 10 minutes. Add the butter and the shredded cabbage. Heat until cabbage starts to wilt (stirring occasionally), about 3-4 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Return the beef back into the skillet and stir to combine. Remove from heat and allow to cool.

Sprinkle some flour onto your counter and lay out the pizza dough. You'll want to roll it a bit thinner with a rolling pin - roll to about half its thickness. Cut 3"x3" squares. Place a tablespoon or more of the beef mixture into the middle of the square and fold edges over and seal. Place onto a greased cookie sheet; continue until all squares are full.

Preheat oven according to pizza dough package directions - I set mine at 425 degrees F for 14 minutes. Place the cookie sheet in the oven and bake until pockets are golden brown. Remove and allow to cool for 5 minutes (inside contents will be hot) and enjoy!

Monday, September 6, 2010

"The World of Liking"

As he's received a baptism by fire through his immersion in my High Holiday preparation chaos, Tom has offered repeatedly to help me in any way that he could. Well, he hasn't been at my house most of the time to do laundry or dishes for me, since he's been mired in moving to a new home; and he couldn't go to work for me and prepare program booklets for the Selichot ([slee-KOTE] -- prayers of repentance) service held this past Saturday night. I suppose he could've made dinner at some point, but cooking is actually a stress release for me so I held tightly to that one. So how could he make things a bit easier for me??? By providing a guest post, that's how!

Tom is an extraordinarily accomplished writer, having had 24 stories published (with the latest, in the journal Oyster Boy Review, due imminently). He is also an enormously talented artist, whose digital collages been exhibited at the Riverside Arts Center and as part of a nationally-touring show entitled Vital (A)(R)(T). I am very, very proud to show off his work here ... :)

The story below was published in the April 24, 2005 issue of Pindeldyboz.


"The Shine of Her Lips" by Flickr artist *It's My Party*

The World of Liking

You pass Dad on your way to the bathroom and encounter an eye-watering funk that reminds you of a petting zoo. Holding your nose for a count of forty-five and finishing your pee, you then gasp for air in the hallway. Here you bunch your underpants and nightgown between your legs and wipe yourself, a habit you've had for years. Mom has told you this may cause something called UTI?"a horrible disease that rots one's kidneys." But this did not frighten you. She exaggerates everything.

Back in your room you hit PLAY on your boom box. Britney Spears' world merges with yours, and you sway your hips on the way to the dresser. There you find your collection of My Little Ponys, three plastic storage boxes, and several plastic containers of liquid. Everything you own is plastic, because somewhere you've learned that plastic is good. Next to a bracelet spelling "Megan" in white cubes are your favorite red and purple pens and a heart-shaped jewelry box. Inside the box are Skittles, and you scoop a grape and lime into your mouth.

Standing behind your ten-year-old-girl's-collection-of-stuff are vessels of lotion: bubble gum, tutti-frutti and peach. After applying tutti-frutti to your face and arms, you toss your greasy, shoulder-length hair with flip of your head. You gaze into your green eyes in front of the mirror, as Brittany sings, "Isn't she lovely, this Hollywood girl ..."

You pull on a yellow sweatshirt and your favorite jeans. Then skipping downstairs to the kitchen, you pour a bowl of Frosted Mini Wheats, while Mom makes your lunch and unemployed Dad watches Nickelodeon. Mom then sneaks up behind you and brings order to your mop of black hair, reminding you that hair is to be washed often, not just on holidays. "You're getting that old dog smell," she says.

You reply, "Mom ..." because it's what your friends say to their moms and because you like the sense of power it brings. You then remind her that you may have this smell but she should not compare you to a dog. She says she was only comparing smells, and you say "Mom ..." and this exchange continues for thirty seconds.

Emptying your cereal bowl, you then run upstairs for more Skittles. Your supply is low -- three grape, one lime, two orange -- and you plan your evening. You'll volunteer to accompany Mom to the grocery store before she asks, and also volunteer to take everyone's plate at dinner. Because without Skittles, your life is empty.

With your backpack you then run for the foyer.

Dad yells, "Don't use drugs," and you respond, "I won't."

Then through the front door you follow your mother. She kisses you good-bye, and leaves for her job at the electric company, and you wave in small circles like a beauty queen.

*

Waiting at the double doors of the Gertrude Stein Elementary School are your two best friends, Allison and Jennifer. Allison has a girl-boy face and hair of no particular color; she's one of the shortest girls in class and likes Skittles more than you. Jennifer's a head taller and has long, blond that flows to her waist. Her teeth are completely wrapped with fine wire and miniature plates, stainless steel correcting a dramatic overbite. You stare at these teeth whenever she talks, often initiating conversation just to see them.

The three of you stroll the halls before entering Miss Hennigan's classroom. You wander through groups of kids, along locker-lined hallways, and then into the girl's bathroom. Here, nausea balloons in your stomach. But it's not the pukey green tiles and rusting stall doors that are to blame, or the toilets that require three flushes to empty. It's the questions you know Jennifer will ask.

As the three of you preen before a bank of mirrors, she stands next to you and studies your mouth. "Megan," she says in a tone much like Mom's, "where's your lip gloss?"

You haven't yet convinced your mother to buy lip gloss; $3.49 is not in the family's budget. Thankfully Jennifer is benevolent today and hands you her strawberry Bonnie Bell Glitter Gloss, with its sponge applicator. You awkwardly paint your lips, as she looks on, shaking her heard with disapproval. The stress almost knocks you to your knees, and you question your worth as a girl.

Jennifer coats her own lips with finesse and then addresses you and Allison: "Remember, you have to wear lip gloss all the time, wherever you go. The boys like our lips to be shiny."

"How do you know?" Allison asks.

"I just do."

Mouths now covered with sparkling pink sludge, you and your friends begin brushing your hair. Your arm quickly tires, and Allison and Jennifer brush on and on, as though brushing will get them discovered for TV. But then Allison stops, and you turn to Jennifer?she never breaks rhythm. Clean strokes from the crown of her head to the full length of her exquisite tresses. Your short, fevered strokes do manage to keep up with her long, practiced pulls, but a cramp grows in your bicep. So you cave. And Jennifer wins. She smiles and slips her brush into her purple patent leather purse.

*

In Miss Hennigan's classroom you sit next to Jennifer, with Allison in the row behind. You value this ranking, after all, Jennifer's brother is in eighth grade. He's growing a mustache and plays soccer on two teams. The class falls into a cadence of chatter and Jennifer leans over, with her mouth nearly touching your ear.

She whispers, "Who do you like?"

Before you answer, you're told you must be liking someone all the time. No further action is required?just the liking. She then says that boys never even know they're being liked and, if they did, they probably wouldn't like you in return.

"Megan, boys have no interest in liking," Jennifer says, with a toss of her hair, "but they absolutely love to be liked. And when you do like someone, you have to write his name on everything. Even your hand if your mom will let you. You have to pretend to kiss him when you're alone. You can use your arm or a stuffed animal."

"Really?! That gross."

Jennifer nods. "That's why you do it in private."

You'd give anything to write these sage-like principles in your spiral notebook because you absolutely have to be "a liker." Instead, you repeat the facts to yourself under your breath: Always like someone ... boys like to be liked but don't like you back.

Jennifer begins to discuss the candidates for liking, and you shift in your seat.

"Tyler and Ronnie are the only ones you can like, Megan. And nobody can like Justin, because Amanda Peters does."

You're then told there're some boys who, without question, should not be considered for liking: Hunter and Christian.

"Hunter smells gross, like a cat food," says Jennifer. "And I heard his stepfather uses a wheelchair." She punctuates this statement with a full exposure of braces. "And Christian has problems. He takes Ritalin and throws chairs. I'm liking Eric, so you can't. I'm even starting to like-like him, and could be his girlfriend by next year. Eric has an iPod and always has candy."

Jennifer again places her mouth above your ear, almost swallowing it. "So," she says, "who do you like?"

It's never occurred to you to be liking someone, and you haven't yet taken the time to consider your choices. Swallowing hard, you say, "I'm not sure, I'm making up my mind today."

Jennifer tosses her hair. "Well, okay then. Just let me know."

Miss Hennigan begins her lesson. Now feeling self-conscious, you sniff a shank of your hair. Dirty -- it is time for a bath. You then fold your small hands in your lap, not content with your choices for liking. Ronnie sometimes barks like a dog and wears an earring; he bites his nails until they bleed. And then you think, oh please, not Tyler. You saw him shove Alexandra into a locker last winter, and she sprained her finger. Tyler has that voice, too, much too big for his body. Every time you hear it your shoulders contract; a voice in your head tells you to run.

You can understand not liking Hunter, but there are other boys that seem likable. Like Ethan. He says hi to you at the drinking fountain and answers most of the questions in class. He makes you laugh, even when reciting the Pledge of Allegiance, and you find yourself staring at his cowlick. You glance in his direction, and think Jennifer could be wrong.

*

After seeing the school nurse about an itchy rash between your legs, you walk to the lunchroom and find Jennifer sitting alone. When you ask about Allison, she replies, "We're mad at her. She actually told Eric I was liking him, and Eric pretended to throw-up. We can't talk to her anymore. We can't even say her name."

"What if she calls me?" you say, slouching in your chair. "What if she wants to come over?"

"Megan, I said never. We can't let her get away with this; it will make her a bad person."

Back in Miss Hennigan's room she teaches everyone to write haiku, and your poem is about Ethan. You consider a second poem about Allison and turn in your seat. Seeing her sad smile you consider abandoning Jennifer, but then snap back to the reality of middle school politics. This act may invite her chilling wrath, and you may have to find all new friends.

When the day is through you follow Jennifer through the double doors, leaving the fifth grade behind. It's now drizzling, and your oily hair clings to your neck and ears.

At home you sit at the kitchen table with a cherry Popsicle. Dad is shooting baskets in the driveway, with a neighbor kid who goes to your school. You can't wait to talk to Mom about the liking, but then decide not to. She'd probably interrupt with another lecture on global warming and complain about the family wasting electricity.

Once dinner is over and you take the plates from the table, you study math and ask Mom to wash your hair in the bathtub. You're now the compliant child she's always wanted, because she's told you that she plans to go shopping tomorrow. Soon you're wrapped in a towel, and take time to experiment with brushing your hair. You find a stroke that doesn't tire your arm, and smile triumphantly in the bathroom mirror.

In your nightgown you sit cross-legged on the bed. Lotion now covers your arms, legs and face, a mix of tutti-frutti and bubblegum. The day has pummeled your emotions but you fight to stay awake, because there's so much to figure out. First, you've got to have lip gloss. You can't be without this necessity. You'll call your grandmother tomorrow; she's always good for a few dollars. Then after scratching the wrinkled bottom of a foot, you exhale enough air to fill a balloon. It's time -- Ronnie or Tyler.

Your mind races from theses names, like a cat being chased by squirrels. You attempt to recall Jennifer's logic, why these boys were the only choices and not Ethan. But you've forgotten, in the same unexplained way you forget many things. Wanting desperately to be someone who likes, you leap from your bed and go to your dresser, where you pop a grape Skittle into your mouth and click open the purple pen. You then stand there and wait, with a churning stomach and drumming heart, ready to ink your future onto the palm of your hand.







FriendsYouLove




Friday, July 9, 2010

"Fabulous Food Friday" -- My Guest Posting Gig!!!

Several weeks ago, I received such a flattering offer -- Kelly at Between the Lines invited me to do a guest spot for her "Fabulous Food Friday" feature!!! As she phrases it in her introduction to the weekly post:

While exploring the blogosphere, I realized that there were many great recipes to share. So every Friday, I am going to try to feature an awesome blogger with their great recipe!

Aw, shucks ... :)

So, head on over to Kelly's site to check out my Chocolate Cherry Cupcakes and to browse around her fabulous blog!!!

Between the Lines

Many, many thanks Kelly for such an amazing opportunity!!!

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