I love him...

I love when I wake up and see your face still in that content state of dream or your crazy bed head surfing theChive...
I love that one time I knew I really liked you because you showed me the coolest view in town and wrapped your big arms around me... it was like a movie scene but a million times better because it was us...
I love when you sneak up behind me because the combined element of surprise and my excitement to see your face after work makes me H-A-P-P-Y...
I love sitting on the back of your motorcycle, feeling that wind and catching the scenery...
I feel like I have two taste palates to keep track of because I automatically know what I like and what you like and no onions on McDonald's burgers...
I love playing footsie with you because you still like it even in your sleep...
I love when you run your fingers through my hair and cuddle the shit out of me until I fall asleep...
I love cuddling the shit out of you and running my fingers through your hair until you sleep...
I love petting your face... hehehe...
I love kissing you...
I love you...

Depressed... not so much anymore?

I surprise myself sometimes. It's been over a week with me and the medication and I think it's significantly improving my overall mood. That alone makes me a happier person. I have emotions. I got so pissed off today instead of sad and mopey about it. I was almost willing to talk to my mother today. Didn't happen because my cousin and her mother thought it was their God-given right to stick their nose where the sun don't shine. If my mom really thought about it, she raised me like she is now, except my priorities are a little more different. Hell, my whole life is different. But, I'm not going to let someone tell me that I'm living my life wrong simply because it's not how they did it. I have no excuse? Don't undermine my strength with your pitiful weakness, lady. You have no right to judge me and I refuse to give you the satisfaction that you have done anything but piss me off and make me not want to be a part of that so-called family even more. Your daughter is a bit like you, lately. Typical. Brown noser AND a slut. Quite fitting, I suppose. I discovered that my little cousin is bi. I always had a feeling she would turn out lesbian or bi. Either I'm the most trustworthy relative she has or she has awesome gaydar, confiding to her bi cousin. Fitting, I suppose. I love her all the same and support her unconditionally. I'm just a bit concerned about her coming out in her high school years. That can't be easy. I'll do what I can for her though. I will always love that little girl with all my damned heart. It'd tear me apart to hear her being bullied by kids at school or her own family... I can't imagine my rage, but I'll try to keep a cool head.
So, I started talking to my best friend tonight and she told me that she accidentally got soda on my laptop and was freaking out about it all evening and my initial reaction was like... slight-no, mild disappointment. It was so lame for an emotion. I'm used to RAGE over stupid, trivial things like material possessions. That's anxiety for ya, I guess. I haven't felt this normal in SO long. I used to get over things within the minute it happened. Oh, you broke my crayon? Bitch. Let's go get another one. (lol) But seriously, then I just kinda did that whole count to ten thing before I say anything and think about it. It wasn't THAT bad. Not to mention I didn't pay for it anyway. I like that my meds make me better in the head. Sounds like I'm a crazy person. Oh well, maybe I am, but it's a good crazy.

Mushroom Bacon Breakfast Strata

Prep Time: 20 Minutes  |  Cook Time: 20 Minutes  |  Difficulty: Easy  |  Servings: 12

Ingredients

• 10 slices Bacon, Cut Into 1/2" Pieces
• 12 whole White Mushrooms, Sliced
• 8 whole Eggs Beaten
• 1/2 cup Half-and-half
• Salt And Pepper, to taste
• 4 ounces, weight Cream Cheese
• 1/2 cup Grated Cheddar Cheese
• 10 ounces, weight Stacy's Simply Naked Pita Chips

Preparation Instructions

Fry bacon pieces in a large skillet until done but not overly crispy. Drain on a paper towel, pour grease from skillet. Add mushrooms to skillet (don’t clean skillet first) and cook until done.

Mix eggs, half-and-half, salt, and pepper.

Arrange pita chips in an 8 x 11-inch baking dish. Slightly press to flatten. Tear pieces of cream cheese and evenly distribute over the top of chips. Distribute mushrooms and bacon over the top of this, followed by the cheddar cheese. Pour egg mixture evenly over all ingredients.

Place into the fridge for several hours of overnight (makes a handy breakfast casserole!), then bake at 325 degrees for 20 minutes or until eggs are set. Cut into squares and serve immediately. Enjoy!

Note: Add sausage and peppers!

Greek Quesadillas

Makes 4 Inspired by Better Homes and Gardens

Notes: Feel free to use whatever quantities desired of the ingredients below, and substitute or omit ingredients according to your own preferences!

What You Need 8 whole wheat tortillas
Fresh spinach (about 2 cups)
One red onion
Jarred red peppers or sundried tomatoes
Black olives
Mozzarella cheese, shredded (a handful or so per serving)
Feta cheese (a few tablespoons per serving)
Oregano (dried or fresh)
Red pepper flakes (optional)

What To Do

1  Chiffonade the spinach. Thinly slice the red onion, red peppers, and black olives.

2  On a plate, place a tortilla. Sprinkle with your desired quantities of spinach, red onion, red pepper, black olives, mozzarella, feta, oregano, and red pepper flakes (if using). Be careful not to overload.

3  Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side (a few minutes per side).

Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, you can keep them warm in a 300°F oven.

Note: Chiffonade (French pronunciation: [ʃi.fɔ.nad]) is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

"Chiffon" is French for "rag" referring to the fabric-like strips that result from this technique. To chiffonade simply means to turn into rag-like strips.

This technique is unsuited to small, narrow, or irregularly-shaped herb leaves such as parsley, thyme or rosemary due to there being less surface area for the knife to do a practical job.

Strawberry Torte

Ingredients

• • Unsalted butter, for pan
  • 8 extra-large eggs, room temperature, separated
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup cake flour (not self-rising)
  • 2 teaspoons sifted baking powder
  • 1 pint heavy cream
  • 2 tablespoons confectioners' sugar, plus more for work towel
  • 1 quart strawberries, washed, dried, and hulls removed

Directions

1. Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
2. In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
4. Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
5. Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
6. Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
7. Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

Chocolate and Hazelnut Roulade with Raspberries

Ingredients:


butter, for greasing

½ cup of plain chocolate

4 eggs
½ cup of caster sugar (plus extra for dusting)
2 cups of fresh raspberries

FOR THE FILLING:
½ of a vanilla pod
1 tbsp Coole Swan liqueur (adjust to your taste)
1 ¼ cup of cream
½ cup of Wicklow fine food luxury chocolate and hazelnut spread
icing sugar (to decorate)

Method:
Grease a 33 x 23cm (13 x9in) Swiss roll tin, line with greaseproof paper and then grease the paper. Break the chocolate into pieces and place in a bowl set over a pan of simmering water.

Separate the eggs and whisk the egg yolks with the sugar until very thick and pale in color. Beat in the egg whites until stiff, and then fold into the chocolate mixture.

Pour into the prepared tin and spread out evenly. Bake for 20-25 minutes until well risen and firm to the touch.

Turn the sponge out onto a sheet of greaseproof generously sprinkled with caster sugar. Carefully peel off the lining paper. Cover the roulade with a warm, damp tea towel and leave to cool.

To make the filling, split the vanilla pod in half and scrape out the seeds. Place the cream in a bowl and stir in the Cool Swan liqueur and vanilla seeds. Gently whisk with an electric mixer until stiff, and then spread the chocolate and hazelnut spread over the cold roulade, followed by the cream mixture. Using the paper to help, roll up the roulade to enclose the filling.

To serve, transfer the roulade on to a serving plate and dust with icing sugar, then cut into slices and arrange on serving plates with the raspberries.

Enjoy!

Quotes to Live By

"Try everything once; twice if you like it." My motto on how to live life.
"Don't argue with an idiot. He will drag you down to his level and beat you with experience." Pretty self  explanatory.
"It takes a whole village to raise a child." The quote might not be exactly how it's originally said... I look at this saying in a few different ways, possibly more after I have children. One that comes to mind though, is that you become who you are from the experience and knowledge of many people. Not just your parent(s)/guardian(s). There are so many ways to obtain knowledge, and you pass one every time you pass a stranger or look at a friend.