Wednesday, March 30, 2011

Stuffed Peppers

 First, I want to thank ALL OF YOU - somehow, not sure how, I exploded over 1,000 hits yesterday!  Thanks, faithfuls!  Write me a comment and let me know what you think of my blog so far!
Tonight's dinner is a personal fave as well - and after making a promise to use these gorgeous and enormous green bell peppers I got from Delicious Orchards over the weekend - I had to make them tonight.  Here ya go!

Stuffed Peppers

  • Four medium sized bell peppers.  Green is best because they are firmest and not as sweet as red, orange or yellow; also, don't use the huge ones I did tonight because you won't have enough filling.  As you'll see in the following pictures.  (or just use slightly more filling)
  • a pound and a half of ground turkey or ground beef.  We used turkey.
  • 1/2 cup rice - can either be the regular normal rice, which is recommended, or boil-in-a-bag Uncle Bens brown rice, which I used because it's a lot easier faster to cook.
  • 4 or 5 cloves garlic, diced
  • 1/2 small onion, diced
  • 16 oz tomato sauce
  • 2 tbsp breadcrumbs
  • 2 tbsp Worcestershire sauce
  • Italian seasoning, or basil, oregano, garlic powder, etc
  • 1/2 cup shredded mozzarella/provolone cheese
Preheat oven to 375*F.
Cook up your rice so that it's just below "fully done" - like, if you are using a boil-in-a-bag that says to cook the rice for 10 minutes, cook it for 8 instead.  Set aside.

Heat up EVOO in a skillet, and throw in the onion and garlic so they get all fragrant and translucent and beautiful.  Okay, okay, like for 5-6 minutes.

Then throw in your meat and brown it up.  This is to ensure you don't do what I did once, I admit it: if you put the meat in the peppers uncooked, then bake, you run the risk of not cooking the meat through.  And even though you have a meat thermometer, you are in a rush to feed three hungry men.  And then you need to ashamedly take the dishes away from your boyfriend and two of his friends who usually love your cooking but you now fear you have scarred them for life and they will never touch your culinary skills again.  (It was fine, I threw it back in the oven, they didn't mind, but I was embarrassed as hell.)


While your meat is browning, hollow out your peppers.  Cut the tops, and get out the seeds and rind, and throw away.  You may need to also cut the bottoms to make sure they stand up flat.  If you want, also, blanche the peppers: boil up a large pot of water, then plunge the peppers in for no longer than 90 seconds.  Then take them out and plunge them into ice water.  This is good if you don't really want too-crispy peppers.  Otherwise, just keep them raw and let them cook up in the oven.
 


Next, mix up the fully-cooked meat/garlic/onion blend with the cooked rice, breadcrumbs, Worcestershire (fun to say, hard to spell, thank you red squiggly line), ALL BUT 4 TBSP of the tomato sauce, all seasonings, and salt/pepper. An option is to add one egg to the mix, to help congeal everything.  Sometimes I do this, tonight I didn't.  Your call - if the stuffing feels "loose", hit it with an egg.

With my prized Peugeot pepper mill with multicolored peppercorns.  Love this thanggg.
At this point - let me introduce you to my sous-chef, Tequila.  Always present during my meal-cooking.  And always willing to try out whatever I'm making.  I know, bad owner.

So, uh, you have any turkey left over?  No?  Can I have some anyway?
  Stuff your peppers and put them in a baking dish with about a half inch of water so the bottoms don't burn.  Voila, take a look at my gorgeous, but under-filled peppers.  Womp womp. 

That one on the left is just sad.  But, it is a pretty freaking huge pepper.  If I filled it, it would be straight unhealthy.
 Bake in your 375* oven for approx 45 minutes.  Then, take them out, spoon the rest of the tomato sauce on top (1 tbsp per pepp), then hit it with a sprinkle of mozz/prov shredded cheese blend.
Let them broil and get all melty for about 5 minutes.  Take out, and serve hot.


mmm, perfectly browned, little wrinkly on top.  Perfect.
So, what do you think?  Would you try it?  Anything else you would like to see?  Let me know in the comments!

Cheers, C

Monday, March 28, 2011

Delicious Orchards and Jamaican Blue Mountain Coffee

As previously posted, no bev in life - spiked or not - brings me quite as much pleasure as a cup of strong, flavorful, aromatic coffee.  I get similar type of joy from a really great food store.  If I got a few more promotions, I could afford to shop at Wegmans and Whole Foods every week.  Alas, since I'm not in that tax bracket, I have a very close relationship with my local ShopRite instead.  It's my happy place; since I was a kid, I would go nearly every Sunday with my dad after Church and fight the crowds up and down each and every aisle.  I think part of my enjoyment of grocery shopping is the connection it brings me to my father - the coupon king, boasting about how he spent only 10 cents on a can of tuna fish or that they paid him! for buying olive oil on sale, with a coupon, on triple-coup-weekend, with a box of pasta.  How he taught me to pick the best produce, to look at the unit prices on different-sized packages to ensure the best deal, to take the ice cream from the back of the freezer (where it's colder), and of course to always, always seek out the best date on dairy.  I know.  It's sick.  I know most people despise grocery-shopping.  But I love it - and definitely go more than once a week.  Hey, it's right down the block!
 
Shoprite, I love you!!!
What I really wish, though, is to live closer to a little gem called Delicious Orchards in Colts Neck, NJ.  It's linked here and THEY HAVE A YEAR-ROUND CIDER CAFE.  That should be enough for you to know how wonderful it is.  Produce that would make any farmers' market envious.  A bakery with the most delicious cider donuts I've ever had.  Pick-your-own berries, apples, pumpkins, whatever's in season.  Cheeses and jams and confections and all types of organic delights.  I highly suggest you either go there, or order a gift basket.  For yourself.




Ugh, composure...

E and I were out this weekend and made a wrong turn on our way back home, ultimately about to pass DO.  The sign was a beacon, and I had to go in.  I didn't get much, but what I did get is best illustrated in the following picture:


The tomato on the left is a vine-ripened tomato I got from ShopRite a few days ago.  The tomato on the right, well, that's the SMALLEST of the three that I got at DO.  You can't really tell from the picture, but it's a lot redder and juicier-looking than the one on the left, too.

Yeah, I know.

I got some other equally impressive produce, and at great prices!  (Stuffed peppers this week for sure!)  But what I am especially happy about is the little gem in the bag on the right.  To my delight, DO carries my most favorite coffee of all time: Jamaican Blue Mountain.  YUM.  Basically, I brought home only a quarter-pound (stuff's over $40 a pound!) and I didn't grind the beans yet, but within an hour the intoxicating richness of the aroma permeated my entire one-bedroom apartment.  Which, at just under 1000 sq ft, is no easy task.

I'm a happy girl.  Thanks, babe, for making that wrong turn.  And please, everyone, check out Delicious Orchards.  If you're sick like me and into that grocery-shopping thing.

Cheers, C

Saturday, March 26, 2011

Saturday Session - Things I Love

During the Weekends, if I post at all, I've decided to keep it short and simply state a couple of things I'm completely in love with lately.  I personally am more of a weekday-warrior when it comes to the Internet - catching up on blogs, news, trends and the like; but I do want to keep up with stuff and everyone knows the most fun usually happens on weekends!  So, here we go:

Warm Nights Outside and Great Food with Friends

This past Friday (a week ago), my best friend J and her fiancé R had me and a few other good friends over for a late St. Patrick's Day dinner and festivities.  While there was a slight snafu in the dinner plans (pesky slow cooker not turned on!), we still had an AMAZING time eating some of the most delicious mac-n-cheese, Dominos, and drinking this (linked here) outstanding Leelanau Cellars Winter White that they picked up in R's home state of Michigan.  Despite getting five mosquito bites on my flip-flopped feet that night (on the FIRST warm day of the year - in Winter still!) and the cold weather rearing its ugly head and SNOWING not more than two days after this night, I had an awesome time.  It's nights like these, sitting out relaxing with some of your closest friends in the world, that makes you really appreciate life and those around you. 

Cheers to you, J, R, J and S!  Love you guys, and I always will.

 

The next night I spent with my best friend E, her fiancée L, and some new friends out where she lives in Pennsylvania.  We went to an "Irish Wake" at The Bally Hotel (link), with lots of great music and drinks, and of course green beer.  My favorite part of the night though, was beforehand, gossiping and noshing on this amazing stuff:

Wasabi Cheese.  Paired with some buttery crackers, I could easily wipe out the entire wedge.  And I almost did.  Seriously amazing.  E and I have been friends for, wow, ten years now and she definitely knows me, haha.  I mean, come on, two nights in a row with best friends AND amazing cheese?  How can you go wrong?  E and L - you two are totally spectacular and I love you both, and always will!

Okay, two more things I completely adore:

Perfect Morning Coffee

E (the best friend) got me this perfect mug, and nearly every morning I pour myself a perfectly brewed and mixed cup of magic elixir AKA Gevalia Morning Blend mixed with freshly ground beans of whatever I have in the house (God bless my coffee bean grinder), stand in my kitchen, look out my window at the tree right outside, and take that first, perfect, thoughtful sip.  This is my zen.



Oh, and it's the perfect cup because of my dear sweet Mr. T. He's huge. :) 

Carrabba's Olive Tapenade

I love Carrabba's.  It's in my top three chain restaurants ever.  E (the BF) and I go pretty often, and the food and service is always outstanding.  We went last night, and while I won't go into detail (I'll save that for a later post), one of the most notable things about this place is the hot, fresh, tasty, gorgeous bread they serve with this:


This olive oil dip blended with olives, peppers, and seasonings that is purely to die for.  I know, they serve this stuff at many different places, but something about it here just has that extra, je ne sais quoi.. just an extra serving of goodness nestled in it.  Oh, and the bread should always be dipped in whatever else you're eating that night - the mussels, the soup, the sauce.. yes.  All of it.

So much for this post being short, huh?  Have a great weekend and I'll see you on Monday!

Cheers, C



Thursday, March 24, 2011

Mediterranean Pizza - and I'm Back!

Okay, so I know I'm not consistent in this blogging thing.  My bad.  I read a whole bunch of blogs, but writing, well, I could do more of that.  I'll make it a goal to post something at least three times a week.  That's a fair deal, right?  I know I have lots of fans and readers, and so this is my commitment to you.  This post in particular is dedicated to Nicole, who Facebook messaged me today and said how much she loves my blog.  Nicole, thank you, you spurred me to finally write this.  I have a LOT to write about the next few entries, so please stay faithful and I promise to deliver!


One of the standby meals that E and I love is one that he actually found for me when we first started dating.  One random night, he had a craving for Mediterranean Pizza.  I had never had that before, but I do love me some Mediterr food.  I asked E where he's had M.P. before, and he said when he's had it out, it was super-thin crust with only EVOO, feta, capers, and onion, and after throwing on some olives and anchovies, he said it was, and I quote, bangin.  Oh, and yes, we are an anchovy-loving couple.  What?  Try them.  Salty, yes, but flavorful and definitely makes a Caesar salad.  Don't knock it 'til you try it.
 
seriously, really good!  keep reading, don't be ick-ed out!
see?  yummy!!
Eric therefore Googled "Easy Mediterranean Pizza" and found a great, and yes easy, recipe.  We've altered it to our tastes, and have made it probably thirty times since.  Tonight we just had it with a side salad.  All the rest of these pictures in this blog are by yours truly.  :)  Feast Your Eyes!  And don't forget to click the pictures for extra-huge resolution.

Mediterranean Pizza

  • Pizza Crust - we use Boboli Extra-Thin Crust if we can find it, which is not often; so we usually end up with Boboli Thin Crust.  If you're talented enough, feel free to use your own crust or make your own and adjust cooking times accordingly.  I'm going to write this recipe using Boboli Thin.
  • Extra Virgin Olive Oil (EVOO throughout my blog - sorry, Rachel Ray haters, I personally lurve her.. no room for hate here at GVK!)
  • Pesto Sauce.  For convenience's sake, I use jarred, but it's mad expensive and homemade is always better.  Alas, that doesn't stop me from spending over 5 dollars per tiny six-oz jar.. ugh that even hurts to write.. ok back to business.
  • Kalamata (or black) olives, halved
  • Artichoke hearts - we use quartered and marinated - better flavor
  • Sun-dried tomatoes, julienne-cut, and either jarred or in the bag
  • Anchovies!  Okay, they can be optional if you want.. in olive oil.  CHICKEN!!  Actually.. yes, you can use cooked and cut chicken breasts in the anchovies' place.  This will provide the protein you'll want, and make it a full-meal.  Or just omit it altogether, will taste amazing any way you choose.
  • 1 cup spinach, wilted
  • 2 tbsp feta cheese
  • 1 cup shredded pizza cheese - I use either the regular 2- or 3-cheese brand (mozz and provolone) shredded, followed by a handful of hand-grated asiago... or this amazing stuff that I have found only at A&P (a store I almost never go to).. an amazing Italian blend of shredded Mozzarella, Provolone, Parmesan, Asiago, Fontina and Romano.  So much goodness in a single bag. so much...
Please note this picture was taken back in December when I made a pie back then.  So, ignore the expiration date if you've noticed it.  :)
Spread a thin, superthin, drizzle of EVOO  on your pizza crust, then load up with a layer of pesto.


Next, put on all your goodies except the spinach and shredded cheese (you would put on the crumbled feta at this time, though).

Once you have a nice, even layer of goodies, cover the whole damn thing with spinach so that it covers all your toppings.

Next, cover all of that with the cheese.  And lots of it.  Put extra if you want.  Cheese is a wonderful thing. Remember from this post: GVK Rule Number Two: When in doubt, go with the cheese. 




Put directly onto the top rack of a 425* oven for 10 to 12 minutes, until cheese gets all melty and slightly crispy.  The only way to eat a pie.


mmmmm, perfectly burnt cheesy crust.
 What better to follow up a pizza with?  A chocolate-chip cookie pizza, of course.


Enjoy!  And COMMENT!!  I love feedback!

Cheers, C

Saturday, March 5, 2011

Friday, March 4, 2011

Sweet Strawberry Cake - and BC for the Weekend

Something detrimental to my summer-bod goals (and Jillian Michaels would be quite mad at me for) is my extravagant sweet tooth lately.  I don't know where it came from, but after this weekend coming up, I'm cutting it out.  E and I were both feeling the need for something sugary and bad-for-you, so I busted out a box of Strawberry cake mix and frosting that a friend had dropped by here.  I know, cake-baking at 9 PM on a Thursday isn't the best idea in the world, especially when there's no time to let it cool and properly set before frosting.  But, you know, desperate times and all.


I find that most people fall into one of two categories: Cooker and Baker.  I wish I were more of the latter; but frankly, if it's not in a box, I don't know how to make it.  One of GVK's goals would be to showcase more baking skills.  But I just don't know what I would do with it all!  Eat it?  Ehhh..

So yeah, because I'm decidedly not a baker, and also because this was done at 9 PM last night when we were desperate for munchies (and I was trying to watch Idol), AND I didn't let the damn thing cool before frosting it, it came out okay.  Looks alright, but also was really too sweet.  I suggest pairing it with a shot of insulin.

Last weekend was my dad's birthday, but since we were all under the weather, we're celebrating it this weekend.  I'll be back up in Northern NJ to celebrate, with food of course.  I know I have a lot of backlogged blogging to do, but stay tuned!

Of course, advice and encouragement *and Comments!* are very welcome.  Talk to you soon!

Cheers, C

Thursday, March 3, 2011

Easy, Creamy Chicken and Rice with Broccoli - and some Blogger Help Needed!

Hey All,

First - for those who blog: How the heck do you get all your followers?  I know some of my friends which have HUNDREDS.  What's your secret?  Advertising?  Cross-posting?  Hanging flyers on light-posts?  I would love to publicize once I get better at this, I'm looking for advice from those trust-worthy readers already!  I'm shocked (in a great way) that I've received over 500 hits!  Thanks everyone!

I feel like sharing what I made for dinner tonight.  This has been one of "those" weeks where E and I go back and forth with, "what do you want for dinner?  well, what do you want for dinner?".. yeah, those weeks.  I was once on a kick of making a menu to plan the week ahead - tell me why that stopped?

I've been slacking hard this week for food - "E Chicken" on Monday (a dinner standby which I'll post in the future), Chipotle on Tuesday (another standby, plus a BOGO coupon didn't hurt), and OTD with E's parents yesterday at Origins (French Thai) in Somerville to celebrate the future (thanks Mr and Mrs R!).  Today I was stuck between an urge to create, but just too tired to really want to do it.  You know what I mean.


I always keep a few staples in the house.. so, tonight's was super-easy.  GVK Rule Number Three: Always keep a few chicken breasts in the freezer - you never know what you'll need them for.  We also try not to eat too much pasta, and any of the starches we do have (rice, couscous, pasta, etc) we keep whole-grain.  This dinner was only five real ingredients and was on the table in a half hour.  Love those Campbells recipes!

Super-Easy Creamy Chicken and Rice with Broccoli


  • Four or five chicken breasts
  • Can of Campbells condensed cream of chicken or cream of mushroom soup
  • small can button mushrooms (optional)
  • 2 cups fresh, uncooked broccoli florets 
  • 2 cups uncooked instant or boil-in-a-bag brown rice
Throw a tablespoon of veggie oil (EVOO makes chicken taste too olive-y for this) into a skillet, and heat over medium-high heat.

Place your chicken breasts in the skillet and hit them with some Lawry's Seasoned Salt (or regular salt if you want) and fresh-ground pepper.  Cover and let them cook, flipping every five minutes or so (season the other side when you flip the first time), until they are cooked through (about 20-25 minutes) and nice and beautifully browned.  Then take those babies out.

In your newly empty skillet, pour the soup and two cups of water.  Put in your mushrooms at this time also (I love me some mushies).  Blend and, when boiling, stir in the rice and broccoli.

Cover and wait 6-8 minutes, or until rice/broccoli are just cooked.  Place your chicken breasts back on top, warm another minute or two, and serve.

You may want to hit it with some cheddar cheese, or some red pepper, or any other flavor enhancer.  It's just creamy and delicious, and was a hit in this home, that's for sure.

What ours looked like.  Mmmmm!
Thanks for reading!

Cheers, C

Let's Wrap It Up: Valentine's Day Menu Part 3!

One thing before I FINALLY (I know, it's March already) finish my Valentine's Day post.  E and my anniversary is coming up, you best belieeeeve (in my best Santana-from-Glee voice) I'll be cooking up something good for that.  Good thing I am finishing this up now!

But, before I begin, I have to share this little doll of a cupcake I found on Bake It In A Cake.  Things like this make me yearn to bake:

Rainy-Day Cupcakes!  I mean, how amazing, right?!  Click the link above to find out how they're made.  Love 'em. 

Okay here we go: Wrapping it up!  Literally!  We had the prosciutto wrapped asparagus with the puff-pastry wrapped salmon together, and then had a decadent and romantic (and typically hilarious) dessert with the chocolate and peanut butter dipped strawberries.  Enjoy!  Everything was definitely amazing and I recommend the entire menu.

The salmon recipe I found while flipping through TV the day before V-Day and stopped on Food Network.  Sunny Anderson, host of Cooking For Real, was making this.  PS, Food Network is what HD TVs were made for.  Not sports, not movies.. but Food Network.

Baked Salmon in Puff Pastry, stuffed with Baby Spinach and Shiitake Mushrooms






  • 3 (6-ounce) center cut (nice n thick) salmon fillets, skin removed (have your fish-monger do that for you, it's really a pain to do yourself).. you'll have an extra one for tomorrow, if you're making this for two.
  • 1 lemon, zested and juiced
  • Sea (or kosher) salt and freshly ground black pepper
  • 4 tablespoons veggie oil, divided
  • 1/2 small Vidalia onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped shiitake mushrooms, stems discarded (the stems may seem fine but they get all woody).. or use whatever mushrooms you like.
  • 2 teaspoons chopped fresh or dried thyme leaves
  • 1 bag washed, dried, and loosely packed fresh baby spinach
  • 3 tbsp sour cream
  • 1 frozen puff pastry sheet, defrosted (I let them sit on my counter for about 45 minutes)
Preheat the oven to 375*F.

Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside.

Warm 2 tablespoons oil in 2 separate skillets over medium-high heat. Yes, two active skillets at once!  You can do it!  Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and saute until tender, about 5 minutes.

Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside. Saute the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside.

Trim the thinner ends of the salmon fillet so you have 3 pieces of even thickness. Unroll a pastry sheet on a lightly floured surface. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly. Cut the pastry sheet into 3 equal strips, using the natural seams as a guide.

Lightly prick the 3 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture.

Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling. Cut 2 or 3 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.

Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.


There is a short video here of this exact recipe!  This is what I watched; feel free to use it because it's really helpful to see it being done and not just read it.


Followed by...

Hand-Dipped Chocolate Dipped Strawberries with Peanut Butter Drizzle
Tell me these don't look amazinggggg.  Messy, yes, but delicious nonetheless.  and LOTS of fun.
  • A box of the tastiest, most beautiful strawberries you can get your hands on
  • A bag of chocolate morsels - milk or dark will do just fine
  • A bag of Reeses peanut butter morsels
If you have a double-boiler, awesome.  If not, make your own (E helped me with this part bc I did not have a clue what I was doing): take a saucepan and fill it 1/3 of the way with water.  Let it boil, then take a slightly smaller saucepan and put it above the boiling water (not touching).  Then throw your chocolate morsels in the smaller saucepan and stir til melted.

The reason to melt chocolate this way is to prevent it from scorching.  Plus, if the chocolate gets too hot, it develops this weird consistency that makes it lumpy and impossible to dunk.  Many people suggest putting in a tbsp of shortening like butter or veggie oil to keep the chocolate behaving, but I think this alters the taste too much, and in a bad way.


Then, get to dipping!  Dip your berries in as deep as you dare, covering all sides, then set down on some wax paper or parchment paper.  Let cool, then do the same with the peanut butter.  Put in your fridge to set about a half hour, then eat away.



PS, meet Emo Hipster Spoon.  His bangs are always in his face.


Alright, I'm caught up with the holidays!  Finally!  Talk to everyone soon :)

Cheers, C (and Hipster Spoon)

Wednesday, March 2, 2011

Valentine's Day Menu, Part Two

While Valentine's Day was over two weeks ago, the menu still stays fresh in my mind.  Thanks for your patience; I have a LOT to catch up on, including my dinner with my friend Suzanne at Ciao in Basking Ridge; dinner with my best friend Elizabeth and her fiancee Laurin in New Hope at Tuscany The Landing (that was quite a debacle), Porterhouse and mashed taters with E at home, etc etc etc.  I'll be here with you to share it all!  I really love this blogging thing.. and I guess I can only get better at it at this point ..right?



 So the rest of my menu to surprise E was as follows:

 Proscuitto-Wrapped Asparagus with Onion-Chive Cream Cheese


  • Bunch of green asparagus; medium thickness, and make sure the buds at the top are closely bunched (nothing split; this indicates they're old), and the bottoms are not too woody.
  • Philadelphia onion and chive cream cheese
  • Your favorite deli-sliced proscuitto, sliced extra thinly
Preheat your oven (I actually use my toaster-oven for this recipe) to 425*F.

Unwrap your asparagus and cut off about an inch from the bottom.  I like to use my supersharp serrated bread knife and just chop the heck out of them in one or two saws.  How deadly.

Set up a frying pan with a quarter-inch of water and get 'er simmerin.  Then throw in your aspies in there to blanch for no longer than two minutes!  This is just to get the crispiness a little less in-your-face and to make them extra-green and pretty.  Any longer and they'll get all limp and ick.  Remember GVK Rule Number One.  NOTHING worse than overcooking!

Take them out and submerge them in a bowl of ice water.  This will immediately stop the cooking process and make sure you really don't break GVK rule #1.

Take a slice of prosciutto... and eat it.

Take another slice of prosciutto and spread a little bit (half teaspoon) of cream cheese in the middle.  Then take an aspy and lay over the cream cheese, and roll the sides in.

Do this for the rest of your aspies, and arrange on a baking sheet (or those little inserts for your toaster oven).  Bake for 12 minutes.  Serve either hot or cold!  (We had them hot)

Tomorrow, I aim to post two posts: One to wrap up V-Day (finally).. and another to surprise you!

Cheers, C

Tuesday, March 1, 2011

Back from Sick Leave!

Hi All!

I PROMISE I didn't forget about y'all.  I had a terrible cold last week, during which I wanted nothing more than to veg out in front of the TV... not much of an excuse, as I have lots to write about.  Stay tuned - I will be posting every night this week!

Cheers,
C