Tasty Tuesday

“Food is the most primitive form of comfort.”
-Sheilah Graham

Hello! I know you probably have a chicken pot pie recipe that is much less labor intensive than the one I am sharing today, but let me tell you: IT IS WORTH IT! The creamed chicken and vegetable recipe below it can be made ahead of time and served with biscuits for a meal of its own. Enjoy!

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas


Chicken Pot Pie
Serves 16

Ingredients:

* 2 pkg pre-made pie crusts, divided, brought to room temp
* 7 cups creamed chicken and vegetables (recipe below)
* 2 Tbsp sherry cooking wine
* 1 Tbsp thyme, chopped
* 1 pkg "Simply Potatoes" diced potatoes with onion
* 1/2 tsp cracked black pepper
* 1 large egg, beaten
* 1 Tbsp water

Equipment Needed:

* 2 large pie plates (at least 9 inches)
* Large pot

Directions:

1.) Preheat oven to 450°.
2.) Unroll 2 pie crusts & place 1 crust in each pan.
3.) Press crusts firmly against side and bottom of pans to prevent shrinking.
4.) Trim crust evenly to pan edges.
5.) Prick sides and bottom of crusts with fork.
6.) Bake per pkg directions, 11-13 min.
7.) Set aside.
8.) Heat creamed chicken and vegetables in large pot on medium.
9.) Add sherry, thyme, and potatoes.
10.) Heat thoroughly.
11.) Season with pepper.
12.) Divide hot creamed chicken equally between pie pans.
13.) Unroll remaining crusts & place 1 atop each pie, cover completely.
14.) Seal crusts together by crimping.
15.) Cut a few holes in top crust with knife tip.
16.) Whisk egg and water together in small bowl.
17.) Brush top pie crust with egg mixture.
18.) Reduce oven to 425°.
19.) Transfer pies to oven.
20.) Bake 15-20 min, until top crusts begin to turn golden brown.
21.) Remove from oven & let stand 15 min before serving.


Creamed Chicken & Vegetables
Makes 8 cups

Ingredients:

* 1 stick unsalted butter
* 1 1/2 cups mirepoix, diced carrots, celery & onion
* 1 1/4 cups all purpose flour
* 6 cups chicken stock, warmed
* 1/2 cup heavy cream
* 1 tsp salt
* Cracked black pepper
* 3 cups cooked chicken, shredded
* 2 cups frozen green peas

Directions:

1.) Melt butter in large stockpot on medium.
2.) Add mirepoix.
3.) Increase heat to med-high.
4.) Cook, stirring occasionally, about 10 min, until mirepoix begins to soften.
5.) Add flour, stirring until well-combined.
6.) Reduce heat to medium.
7.) Cook 5 min, stirring often, watching carefully that it doesn't burn.
8.) Slowly add 2 cups stock to mixture; stir 1 min to make a smooth paste.
9.) Continue adding stock, 1 cup at a time.
10.) Whisk continuously until all stock is used and mixture is smooth.
11.) Continue to cook, stirring, until mixture comes to a full boil, about 5-6 min. 12.) Reduce heat to med-low.
13.) Slowly whisk in heavy cream.
14.) Season with salt and pepper.
15.) Add chicken & return to simmer.
16.) Stir in peas 10 min prior to serving.


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas

Hello! It is freezing in my neck of the country, so comfort food is very welcome. Here is a new take on a classic recipe, it is sure to make your day a bit "SPICIER!" Enjoy!

“Food is not about impressing people. It's about making them feel comfortable.”
-Ina Garten


Chicken Pot Pie: Tex-Mex Style

Ingredients:

* 8 cups chicken broth
* 1 cup + 3 Tbsp cornmeal, divided
* 2 green onions, finely diced, divided
* 4 Tbsp butter
* 2 Tbsp Tabasco sauce (I use the green one)
* 2 cups mixed vegetables, (tex-mex style)
* 1/4 cup poblano peppers, finely diced
* 3 1/2 cups cooked chicken, shredded
* 1 cup sharp cheddar cheese

Equipment Needed:

* Stockpot
* Large oven-proof skillet

Directions:

1.) Preheat oven to 350 degrees.
2.) Add broth to pot; bring to rolling boil on medium-high.
2.) Cook 1 hour on low boil, until stock is reduced by half.
3.) Reserve 1 cup.
4.) Add 3 cups of hot stock to large saucepan on medium-high heat.
5.) Slowly add 1 cup cornmeal, stirring constantly, bringing to a low boil.
6.) Cook and stir about 5 min, until mixture is smooth and thickened.
7.) Fold half of the chopped green onions into cornmeal.
8.) Remove from heat; let stand while preparing remainder of recipe.
9.) Place butter and Tabasco in an oven-ready skillet; heat on medium.
10.) Stir in 3 Tbsp cornmeal until mixture is bubbling.
11.) Raise heat to medium-high.
12.) Cook, stirring constantly, 1 min; watch carefully to prevent scorching.
13.) Add vegetables, peppers, and reserved cup of stock to skillet.
14.) Stir to combine.
15.) Bring to a simmer, 4 min, or until sauce thickens.
16.) Turn off heat.
17.) Fold chicken and remaining green onions, stir until well-mixed.
18.) Smooth surface evenly.
19.) Fold cheese into cornmeal/onion mixture & spread over Tex-Mex mixture.
20.) Smooth surface, as if frosting a cake.
21.) Transfer skillet to oven.
22.) Bake 30-35 min, until golden brown on top and edges bubble.
23.) Rest 10-15 min before serving.

Thought of the Day:
"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."
-Edith Sitwell

Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday

“We can see a thousand miracles around us every day. What is more supernatural than an egg yolk turning into a chicken?”
-S. Parkes Cadman

Hello! Have the dog days of winter got you down? Well don't let them! Try this slow cooker recipe and it will put smiles on the faces of your entire family! What is not to love? It is easy to make, fairly inexpensive and is truly a comfort food that will warm you to your cockles! ENJOY!

“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.”
-Arnold H. Glasgow


Slow Cooked Hunter Chicken

Ingredients:

* 1 pkg split chicken breasts w/ ribs, drums & thighs (3 Lbs)
* salt and pepper to taste
* flour (for coating)
* 2 Tbsp vegetable oil
* 2 cloves garlic, minced
* 2 cups mirepoix (diced carrots, celery & onion)
* 6 Tbsp all-purpose flour
* 2 cups dry red wine
* 32 oz chicken stock
* 1 cup white mushrooms, sliced
* 1 can Italian style tomatoes
* 2 tsp Herbs de Provence
* 1 Tbsp tarragon, chopped
* Crusty Italian bread

Equipment Needed:

* 6-8 qt slow cooker
* large braising pan


Directions:

1.) Season chicken with salt/pepper & dust with flour.
2.) Heat oil on medium in braising pan.
3.) Brown chicken pieces lightly on all sides, 8-10 min.
4.) Remove chicken & place in slow cooker.
5.) Discard all but 1 Tbsp oil.
6.) Lower heat to medium-low.
7.) Add garlic & mirepoix to pan; cook 2-3 min, stirring frequently.
8.) Stir in all-purpose flour and mix well.
9.) Add wine and stir.
10.) Slowly mix in chicken stock and bring to simmer.
11.) Pour stock mixture over chicken in slow cooker.
12.) Add mushrooms, tomatoes, and herbs, mix well.
13.) Cover & cook on HIGH 3-4 hours or LOW 6-7 hours.
14.) Remove chicken & arrange on a large serving platter.
15.) Stir tarragon into sauce; season to taste with salt and pepper.
16.) Pour sauce over chicken and serve w/ bread.

(P.S. Dunking the bread in the sauce is DIVINE!)

Thought of the Day:

"People who count their chickens before they are hatched act very wisely, because chickens run about so absurdly that it is impossible to count them accurately."
-Oscar Wilde

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

“Soup of the evening, beautiful Soup!”
-Lewis Carroll

Hello! In our home we have quite a few traditions and one of them is making Stracciatella soup for Christmas. Stracciatella (from Italian stracciato, meaning, "torn apart") is an Italian egg-drop soup. It is prepared by beating eggs and adding grated Parmesan cheese, salt, pepper, nutmeg and then adding this mixture to boiling broth. It is not difficult to make and very tasty! Enjoy!

“I sick of "soup of the day" it's time we made a decision, I want to know what "soup from now on" is."
-Mitch Hedberg


Stracciatella Soup

Ingredients:

* 1 Tbsp olive oil
* 1 medium clove garlic, minced
* 2 cups mirepoix (diced carrots, celery & onion)
* 2 cartons (32 oz each) chicken stock
* 6 oz baby spinach, cut into fine strips
* 1 Tbsp fresh parsley, chopped
* 4 large eggs
* 1 Tbsp nutmeg
* 6 Tbsp Parmigiano-Reggiano cheese, grated
* Italian bread

Directions:

1.) Heat oil in large pot on medium until it faintly smokes.
2.) Add garlic and mirepoix, cook for 3-5 min.
3.) Add chicken stock & simmer 5-8 min.
4.) Stir in spinach and parsley.
5.) Crack eggs into mixing bowl.
6.) Break yolks but do not mix or whip.
7.) Gently fold in 3 Tbsp cheese.
8.) Using large spoonfuls, add half egg and cheese mixture to soup & stir.
9.) Egg mixture will cook quickly in hot soup, forming thin strips.
10.) Add remaining egg mixture; stir until all egg is set, 1-2 min.
11.) Stir in nutmeg.
12.) Remove from heat & add remaining cheese.
13.) Season to taste with salt and pepper.
14.) Ladle into bowls and serve with bread.


Though of the Day:

"When you start treating people like people, they become people."
-Paul Vitale

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"Soup is the song of the hearth... and the home."
-Louis P. De Gouy

Hello! Have a wonderful weekend! If you have a chance to try this recipe you are in for a big surprise... It is wonderful! Enjoy!


Hearty Spanish Soup

Servings: 12 cups

Ingredients:

* 1/4 cup extra virgin olive oil
* 1/2 lb Chorizo sausage, diced
* 1 cup mirepoix (carrots, celery & onion), finely diced
* 3 cloves garlic, minced
* 1/8 tsp saffron
* 1/2 cup long grain white rice, uncooked
* 32 oz vegetable stock
* 32 oz chicken stock
* 1 can garbanzo beans, drained (reserve liquid)
* 1 can black beans, drained, rinsed
* 1/4 lb ham, medium diced
* 1 cup diced, cooked chicken
* 1 cup coarsely chopped cilantro leaves
* Salt and pepper to taste

Directions:

1.) Heat oil in large stockpot on medium, until oil faintly smokes.
2.) Add sausage, stir and cook 30 seconds, remove and set aside.
3.) Add mirepoix, stir and cook 2-3 min, until soft but not browned.
4.) Add garlic and cook 1 min.
5.) Mix saffron and rice, stirring to coat rice with oil; cook about 1 min.
6.) Add vegetable stock, chicken stock, and reserved liquid from beans.
7.) Simmer about 10 min, until rice is tender.
8.) Add garbanzo beans, black beans, ham, chicken, and sausage.
9.) Simmer 5 min to blend flavors.
10.) Skim fat from surface of soup.
11.) Stir in cilantro.
12.) Season to taste with salt and pepper.

"Between soup and love, the first is better."
-Old Spanish saying

Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

"The foliage has been losing its freshness through the month of August, and here and there a yellow leaf shows itself like the first gray hair amidst the locks of a beauty who has seen one season too many."
-Oliver Wendell Holmes

Hello! Today I have decided to continue with the "Autumn" cooking theme. Instead of beef, I have turned to chicken. This recipe is one of my favorites - it is full of flavor and the chicken just falls off the bone when it is finished. Enjoy!


Chicken Cacciatore

Ingredients:

* 3 lbs split chicken breasts, drums & thighs, cut split breasts in half
* Pan Searing Flour
* 2 Tbsp olive oil
* 2 cloves garlic, minced
* 1 cup baby bella mushrooms, sliced
* 1 cup green peppers, sliced
* 1 cup onions, sliced
* 1 cup dry red wine
* 2 tsp McCormick Italian Seasoning
* 3 cups tomato sauce
* 1 bag frozen peas
* Salt and pepper to taste
* Italian bread

Equipment Needed:

* Slow cooker
* Braising pan

Directions:

1.) Dust chicken with pan-searing flour.
2.) Heat oil on medium in braising pan & add chicken.
3.) Brown lightly on all sides, 8-10 min.
4.) Transfer chicken to slow cooker.
5.) Discard all but 1 Tbsp oil.
6.) Add garlic, mushrooms, peppers and onions to pan.
7.) Cook, stirring occasionally, 3-4 min, until vegetables slightly soft.
8.) Add wine; cook 1-2 min.
9.) Add Italian seasoning and tomato sauce; stir.
10.) Bring to simmer and remove from heat.
11.) Add sauce mixture carefully to slow cooker.
12.) Cover; cook 3-4 hours on high.
13.) Add bag of frozen peas during the last hour of cooking.
14.) Season to taste with salt and pepper.
15.) Serve with Italian bread.

"No spring nor summer beauty hath such grace
As I have seen in one autumnal face."
-John Donne


Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

“To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.”
-Oscar Wilde

Hello! I hope you had a great weekend! Mine was busy, yet fun and it still is not over! For those of you who over-indulged this weekend I have a simple, yet satisfying salad recipe for you. It is a quick, one dish meal - serve with bread and you are good to go!

“Friends are the Bacon Bits in the Salad Bowl of Life.”
-Unknown


Curry Yogurt & Almond Chicken Salad
Serves 8

Ingredients:

* 4 cups celery, diced
* 1/2 cup red onion, peeled and minced
* 4 cups red seedless grapes, halved
* 1 Rotisserie chicken, dice meat
* 12 oz curry yogurt dressing (recipe below)
* 2 heads green or red leaf lettuce

Directions:

1.) Put celery, onion, grapes, chicken in a bowl.
2.) Add dressing and coat well.
3.) Arrange lettuce on plates.
4.) Top lettuce with chicken mixture.
5.) Serve immediately.

"Salad - Freshens without enfeebling and fortifies without irritating."
-Jean-Anthelme Brillat-Savarin

Curry-Yogurt Dressing

Ingredients:

* 1 1/2 teaspoons vinegar
* 1 teaspoon curry powder
* 1/4 cup lowfat plain yogurt
* 2 tablespoons mayonnaise
* 1 tablespoon low-fat milk
* 1 teaspoon salt

Directions:

1.) Combine all ingredients in a small bowl.
2.) Whisk until well mixed.
3.) Thin the dressing with milk, if desired.
4.) Chill well before using.

Silly Joke of the Day:

What do you get if you cross a chicken with a cement mixer?
.....A brick layer!

Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

"A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting."
-Charlie Trotter

Hello! Today I have an easy recipe for you! It requires minimal ingredients, uses one pan and does not need any other sides!! It is a family favorite, I hope you enjoy it as well!

Buon Appetito'!

"Sharing food with another human being is an intimate act that should not be indulged in lightly."
-M. Fisher


Poached Chicken & Escarole
Serves: 4

Ingredients:
* 4 Boneless, skinless chicken breasts
* Salt and pepper
* 2 Tbsp Olive Oil
* 2 Shallots, peeled and finely diced
* 2 Cloves garlic, peeled and finely diced
* 2 pkg (15 oz) Chopped Escarole
* 1 can (15.5 oz) Cannellini Beans, drained
* 1/2 cup white wine
* 16 oz Chicken Gravy
* Sliced Italian Bread

Directions:
1.) Season chicken with salt and pepper.
2.) Heat olive oil in a saute' pan on medium-high.
3.) Add shallots and garlic.
4.) Cook, stirring, about 1 min, until soft but not browned.
5.) Add escarole to the pan and cook 2-3 min until wilted.
6.) Mix in cannellini beans and wine.
7.) Cook 3-5 min, until liquid is reduced to about one-third.
8.) Mix gravy in and bring to a simmer.
9.) Add chicken to the pan return to a simmer.
10.) Cover and poach for 6 min.
11.) Turn chicken over and poach, covered, 12-15 min, until internal temp is 165°.
12.) Transfer the chicken only to a platter; let rest 5-10 min, keeping warm.
13.) Simmer escarole sauce mixture until reduced and thickened.
14.) Spoon escarole and sauce over chicken.
15.) Serve with bread.

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
-J.R.R. Tolkien

Silly Joke of the Day:

What do you call the best butter on the farm?
..........A goat.

Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.”
-Arnold H. Glasgow


Hello! Welcome to Mangia Monday! Don't let the steps of this recipe fool you - it is easy to make. I just like to break recipes down into small steps so they are easier to follow. This is a hearty meal and sure to satisfy! Enjoy!

"The chicken came first - God would look silly sitting on an egg."
-Author Unknown



Chicken Breasts with Apple & Maple Gravy

Servings: 4

Ingredients:

* 4 boneless skinless chicken breast halves
* Pan searing flour (flour seasoned with salt & pepper)
* 2 Tbsp extra virgin olive oil
* 1 tsp parsley
* 1 tsp rosemary
* 1 tsp thyme
* 1 tsp butter
* 2 Tbsp real maple syrup
* 1 Tbsp apple cider vinegar
* 1 cup chicken gravy
* 2 Brussels sprouts (halved and cooked)
* 2 sweet potatoes (diced and cooked)

Directions:

1.) Preheat oven to 350 degrees.
2.) Dust chicken with pan-searing flour; pat off excess.
3.) Heat 1 Tbsp. olive oil in oven-safe pan on medium0high over stove-top until oil faintly smokes.
4.) Add chicken to pan.
5.) Turn the chicken when caramelized (edges turn paper-bag brown about 1/4 way up sides), 3-4 min.
6.) Place pan with chicken in oven.
7.) Cook until internal temperature of chicken reaches 160 degrees, 6-8 min.
8.) Remove from oven and place pan with chicken on stove-top over medium heat.
9.) Add 1 tbsp. olive oil, herbs, and butter, too pan and carefully mix.
10.) Spoon over chicken to baste.
11.) Remove from pan when internal temperature reaches 165 degrees, 4-5 min.
12.) Place chicken on platter, cover to keep warm.
13.) Discard liquids from pan.
14.) Add maple syrup to pan and simmer to brown and slightly reduce, about 2 min.
15.) Add vinegar, stirring to deglaze; simmer to slightly reduce, about 2 min.
16.) Add roasted chicken gravy.
17.) Simmer, stirring constantly, 2-3 min.
18.) Serve sliced chicken over Brussels sprouts, yams and gravy on individual plates.

“We can see a thousand miracles around us every day. What is more supernatural than an egg yolk turning into a chicken?”
-S. Parkes Cadman


Silly Joke of the Day:

Why did the chicken cross the road halfway?
.......She wanted to lay it on the line.


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

I eat my peas with honey,
I've done it all my life.
It makes the peas taste funny
but they do stick to my knife.
-Unknown

Hello - come on in!

I don't know about you, but I love to cook! However, that being said - I like to cook for A LOT of people. Cooking for two is not fun for me, I find it to be a waste of time and energy. I know my husband appreciates it when I cook nice meals for us, however, I really do not like spending all that time cooking and cleaning just for us, when I know we will not have the time to enjoy it properly with two young boys at the dinner table also!

This recipe that I am sharing today takes some time to prepare, but it is a great comfort meal and will definitely please any crowd! Enjoy!


"The chicken came first - God would look silly sitting on an egg."
-Author Unknown


Chicken Coq au Vin - Slow Cooked
(adapted from Wegman's)

Servings: 8

Ingredients:

* 3 Lbs split chicken breasts with drums & thighs, breasts halved
* Salt and pepper
* 2 sprigs of fresh thyme
* 6 fresh bay leaves (about 2 dried)
* 1 bottle (750 ml) pinot noir
* 4 oz salt pork, rind removed, finely diced (I used Hormel)
* 1 Tbsp extra virgin olive oil
* 3 Tbsp flour, divided (lightly season with salt and pepper)
* 1 cup mirepoix (diced carrots, celery & onion)
* 6 oz whole, baby mushrooms
* 4 cloves garlic, peeled & crushed
* 2 cups pearl onions (I used frozen ones)
* 1/2 can tomato paste
* 1 1/2 cups chicken gravy
* Crusty Italian bread


Equipment Needed:

* 6-8 qt slow cooker
* large braising pan


Directions:

Day before serving:

1.) Season chicken lightly with salt and pepper.
2.) Add chicken, thyme, bay leaves, and wine to large bowl.
3.) Cover and refrigerate overnight to marinate.


Day of meal:

1.) Heat braising pan on medium heat
2.) Add olive oil and salt pork to pan.
3.) Cook about 2-3 min, stirring occasionally until lightly browned.
4.) Transfer pork to the slow cooker, but reserve oil in pan.
(there should be about 1 Tbsp oil, add more, if necessary, to equal that amount).
5.) Transfer chicken to work surface, but reserve wine marinade.
6.) Pat chicken dry with paper towel.
7.) Dust the chicken lightly with flour, shake off excess.
8.) Sear the chicken in braising pan, about 3-5 min each side.
9.) Transfer the chicken to the slow-cooker.
10.) Add the mirepoix, mushrooms, garlic, and pearl onions to braising pan.
11.) Cook about 10-15 min, stirring frequently, until their moisture is released.
12.) Stir in tomato paste and cook 2 min, stirring frequently.
13.) Add remaining 2 Tbsp flour to the tomato paste mixture.
14.) Add reserved wine marinade and chicken gravy to pan.
15.) Bring to simmer on medium-high.
16.) Add mixture to slow-cooker.
17.) Cover and cook for 4 hours on high or 6-8 hours on LOW.
18.) Discard bay leaves and thyme before serving.
19.) Ladle into serving bowls and serve with bread.


Joke of the Day:

Sign behind an Amish carriage:

"Energy efficient vehicle. Runs on grass and oats. CAUTION: Avoid exhaust!"


Have a great day and remember: Go Ahead & Indulge!

Mangia Monday

Hello and welcome! I have couple tasty recipes for you today. Hopefully you will enjoy them as much as my family and I do!

I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock.
-Barbara Grizzuti Harrison




Rotisserie Chicken Tacos

Servings: 6

Ingredients:

* 1 whole rotisserie chicken, meat shredded
* 2 cups salsa (I use mango)
* 6 flour tortillas
* 1 head Boston lettuce, large leaves torn in half
* 3 medium tomatoes, diced
* 1/4 cup cilantro, stems removed, chopped rough (optional)
* 6 oz sharp cheddar cheese, shredded

Directions:

1. Heat salsa on medium, and bring to to simmer, in large saucepan.
2. Add chicken and simmer 5 minutes more.
3. Lay tortillas flat on work surface, then top with lettuce, chicken, tomatoes, cilantro, and cheese.
4. Roll and serve.


Rice is born in water and must die in wine.
-Italian Proverb




Sofrito Rice

Servings: 5-6

Ingredients:

* 7 oz. Sofrito thawed (I use Goya)
* 1 pkg Con Coriander and Annatto (Sazon Goya)
* 1 box Valencia Rice (Goya/12 oz.)
* 3 cups water
* 16 oz Black Bean Soup, warm

Needed: Braising pan

Preheat oven to 275 degrees.

Directions:

1. Heat sofrito and seasonings in braising pan on medium-high.
2. Stir in rice. Cook 1 1/2 min.
3. Add water; bring to a simmer. Cover.
4. Transfer to oven; bake 50-55 min until rice is tender.
5. Top each serving with 3 tbsp. bean soup.


Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
-Author Unknown

Have a great day!

Until Tomorrow: Go Ahead & Indulge!