Wednesday, May 28, 2008

Sear-Roasted Sea Bass with Tomatoes & Shallots

A few weeks ago my husband suggested that we should eat more fish, and I had to agree.

I came across a variation of this recipe in the latest issue of Fine Cooking Magazine, and it jumped out at me because it looked so pretty and fresh. It called for halibut, when I got to the fish counter, they actually had sea bass so I decided to change it up a little bit.

I love sea bass - it's so mild and it has a great, almost buttery texture, but don't buy it that often because it's over fished and expensive to boot -- my favorite grocery store doesn't even have it all the time. But yesterday they had it, so I thought, what the hay, once a year for sea bass should be all right.

This completely bombed with the kids, by the way. After making a total stink, multiple gagging noises and their best "I'm about to barf" faces, they all split a Stouffers lasagna. I guess I don't expect them to like fish; I didn't like it until I was a grown up, and personally, I don't really want them starting anymore pricey habits anyhow! Pick your battles, right?!

Sear Roasted Sea Bass with Tomatoes & Shallots
Serves: 4
Source: Adapted/inspired by Fine Cooking Magazine, June/July 2008

1 pint grape tomatoes, halved
3 scallions, thinly sliced
small handfull cilantro or Italian parsley, chopped
1 tsp. white wine vinegar
Sea salt and freshly ground black pepper
1 lb. skinless sea bass fillet (or any other mild white fish, such as halibut or cod) cut into 4 even pieces
1/2 c. flour
1 T. extra-virgin olive oil
1 large shallot, sliced thin

Preheat the oven to 450.

In a medium bowl, mix the tomatoes, scallions, cilantro, vinegar, and salt and pepper to taste.

Season the fish with salt and pepper and dredge it in the flour. Heat the oil in a 12-inch (preferably non-stick) ovenproof skillet over medium high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easlity from the pan, about 3 minutes. Flip the fish, sprinkle the shallot around it, and cook an additional 3o seconds. Pour the tomato mixture around the fish and transfer it to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, about another 5 minutes.

Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.

I'll see you guys next week; I'm off to Raleigh tomorrow morning for a family wedding and to visit with my folks!

Monday, May 26, 2008

Red Curry Chicken Kebabs and Jamaican Rice with "Peas"

Happy Memorial Day, all!

What a fun family weekend, filled with great friends, food, and lots of laughs. I have to say (and I never say this), I am tired of eating! Seriously! We had three nights in a row of cooking out (and cocktailing) with friends ... brats, burgers, hotdogs, tenderloin -- all delicious! Even though today is Memorial Day, I just couldn't stomach another food served in anything resembling a bun!

Yes, I am tired of stuffing my face, but we still had to have dinner tonight. So, I took a culinary departure from the usual all American cookout -- and since I was bemoaning the fact that my jeans were (uhm, ARE) feeling tight, I decided to make an exotic but lighter grilled menu for this evening.

The main course was delicious curry marinated chicken kebabs, and they turned out great! I used a new jar of red curry paste, and it wasn't spicy at all. My kids gobbled it up; my youngest especially liked the sweet yogurt sauce that was on the side.

For a side we had Jamaican Rice and Peas -- did you know that 'peas' in Jamaica actually means beans? (This is not knowledge that I just had in my head, I actually learned this from the June issue of Food & Wine!) This dish was supposed to have a seeded Scotch bonnet chile in it, but I left that out, thinking it would be entirely too spicy for my kids. It was good, but I would definitely use the chile next time; I thought it could use a little kick.

There are so many great looking recipes in June's Food & Wine -- I'm going to do my best to demo a bunch of them! Here are the recipes from today!
Red Curry Chicken Kebabs with Minty Yogurt Sauce
8-10 Servings
Source: Food & Wine Magazine, June '08

2 T. Thai red curry paste
1/2 c. vegetable oil
Kosher Salt
2 1/2 lbs. boneless, skinless chicken breast halves, cut in 1" cubes
3/4 c. plain, low-fat yogurt
1/4 c. low-fat mayonnaise
1 T. honey
1 T. fresh lime juice
1 T. finely chopped mint
In a large bowl, mix the curry paste with the oil and 2 t. of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours, or cover and refrigerate overnight (this is what I did).

Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice, and mint and season with salt. Thread the chicken onto skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.

Jamaican Rice & Peas
Serves 6

2 T. canola oil
1 small onion, finely chopped
1 1/2 T. minced ginger
2 c. jasmine rice
1 15 oz. can kidney beans, drained and rinsed
1/2 Scotch bonnet or habanero chile, seeded
1 14 oz. can unsweetened coconut milk
1 1/2 c. water (I used chicken broth)
Salt and freshly ground pepper
4 scallions, thinly sliced

In a large saucepan, heat the oil. Add the onion and ginger and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
Remove the rice from the theat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the scallions and season with salt and pepper. Discard the Scotch bonnet and serve.

Thursday, May 22, 2008

Who Shrunk My Jeans?

It's a sad, sad day this morning. I could just sit down and cry in my coffee. Actually, I can't sit down, and here's why.

I took out my favorite white jeans this morning (yeah, with Memorial Day weekend coming up and all), slid them on....tugged them on....a few deep knee bends....check the rear view in the's not lookin' good. Yes, they're 'on', and yes, they do still button, but seriously, is this someone's idea of a joke? I love these jeans and was sooooo looking forward to wearing them and they look like total CRAP! I'm so bummed....(big frown, sniff sniff).

Clearly, Leah has been spending a little bit tooooo much time in a corner of her kitchen and too little time in a corner of the GYM! Boo hoo, what an awful feeling.
This is the absolute wrong weekend to start counting Weight Watchers points. I've made plans with friends for margaritas tomorrow night, we have plans on Saturday for a cookout at the lake with some other pals -- ribs, cheesy potatoes, and beers, beers, and more beers. I know the kids will be hitting us up to stop at our favorite custard stand out by our cottage. It's a recipe for disaster!

So, I've never blogged about breakfast but after the jeans incident in my closet just now, I decided to whip up something healthy and low in Weight Watchers points. Of course, I could not just eat a waffle out of the toaster or yogurt out of the plastic cup. For me, half the fun of eating is having pretty food. It does look pretty, don't you think? And only 3 Weight Watchers points.

I'm hittin' the streets for a four mile run.....but before I go, does anyone know how many points are in Baby Backs?

Monday, May 19, 2008

Wow, an award...for ME?!?! And, Corona Chicken...

The Arte Y Pico Award
Thank you Prudy for the first award of recognition my meager little blog has had the pleasure of receiving! I'm over the moon, and I appreciate you thinking of me! Let's hope my butt (I mean, my head) doesn't get too big thanks to this fun foodie award! I will be passing it on in the next day or so. Thanks again, Prudy - you are a sweetheart. ;-)

Now, for this evening's dinner.....a bit of a bummer with regard to the post. The dinner itself was delicious, and a real hit with the family. However.....the photo......ugh, the photo. My husband drove off with our good camera today, so I had to shoot dinner with my daughter's little camera and the pictures didn't come out all that great. I feel sad that I wasn't able to do justice to the dinner that Evil Chef Mom inspired, so, Sorry Krysta! We all loved it and it will definitely be repeated at our house again in the future.

"Corona Chicken" is the dish ECM blogged about last week (no beer involved, unless you count the one I sipped while prepping!) and I've been trying to make this meal ever since I read about it. Too bad life kept getting in the way and I wasn't able to get to it until this evening. Worth the wait, I must say! So kid friendly, my oldest didn't even realize he was injesting minced white onion.....I love it!

Two minor changes: I poured the teriyaki sauce over the bundles and let them marinade for a couple of hours, then baked them (the original recipe calls for grilling); it was raining tonight and I just didn't feel like standing outside. Roasting then broiling worked out great as an alternative to grilling.

Corona Chicken (aka, Hannah's Chicken)
Serves: 5-6

1 small white onion, minced
1 large handful cilantro, minced
1 jalapeno, seeded and finely chopped
5-6 boneless, skinless chicken breasts, pounded thin
1 c. shredded cheddar cheese
5-6 slices bacon
1 c. prepared teriyaki marinade/baste (I used the thin Kikkoman type)
10 or so small wooden skewers, soaked in water for a couple of hours prior to assembly

Combine the onion, cilantro, and jalapeno in a small mixing bowl. Place flattened chicken breasts on a work surface. Spoon a heaping tablespoon of the onion mixture in the middle of each chicken breast. Top with a tablespoon or so of the shredded cheddar. Roll up the chicken breast to enclose the filling. Wrap each bundle with a piece of bacon; fasten with a wooden skewer. Place bundles in a 9x13 pyrex pan. Pour teriyaki marinade over the bundles, cover in plastic wrap, and marinade for a couple of hours, turning and spooning marinade over now and then.

Preheat oven to 425. Place a rack on top of a cookie sheet. Place chicken bundles on the rack and bake for 25 minutes. Turn; continue to bake for an additional 5 minutes. Turn broiler to high and broil bundles until bacon begins to crisp, watch carefully (mine took 2-3 minutes per side).

Remove to serving platter, garnish with cilantro sprigs if desired.

Thursday, May 15, 2008

Recycled Dinner Tonight....or, Making Prudy Proud!

The husband called yesterday morning to let me know he had a late afternoon meeting and wouldn't be home for dinner. "Off the hook", thought I! I've been to the grocery store every day for the past five days, and really didn't want to go again - mainly because I looked like a total skank from running outside, and it's always on those days that I run into 15 people I know! So I went to my freezer to see what I could rustle up for myself and the kiddos.

A few weeks back I made spaghetti and meatballs (awesome recipe, from Barefoot Contessa Family Style, pp. 103-104). I had frozen about a dozen leftover meatballs and some sauce, which I turned in to Meatball Subs last evening. This was a major hit with my kids. MAJOR! Such a hit in fact, that next time I make these meatballs I'll do extras specifically so that we can have these subs again! They never even knew they were eating leftovers. If you don't have the cookbook, here's a link to the original recipe:,,FOOD_9936_34023,00.html

By the way, the reference in my title line is to one of my favorite blogs, Prudence Pennywise. Stop by if you've never visited, it is darling! She has great recipes, a fun soundtrack, and nifty money saving tips for frugal homemakers. ;-) Here's a link to her blog:

Wednesday, May 14, 2008

Oatmeal Caramelitas....or, Pass the Slimfast!

While blog-cruising one day last week, I came across the inspiration for these yummy, addictive bars on Pioneer Woman's site. She made a version of these with apricot preserves in the middle. Now, my kids can sniff out a fruited dessert blindfolded at 50 paces, so we're not even goin' there with them. Apricot preserves passed off as dessert is just a waste of good butter around here!

Someone in PW's comments section suggested "Oatmeal Caramelitas", which is essentially the same oatmeal struesel type base and topping, but with chocolate chips and caramel topping in the middle instead of the offensive apricots. I went on a google quest and found this recipe.

Would you believe my youngest said (and this is a direct quote), "Mom, I don't want to hurt your feelings but these taste too sweet." Well, I appreciate her honesty and I do have to agree somewhat; they are ridiculously sweet to the point that my teeth hurt, which (you'd think) would have stopped me, but I kept right on munching.

Now, I'm hitting the streets for a four mile run with my crazy dog. Trying to keep up with her might burn half off half of one of these bars!

Oatmeal Caramelitas
Makes 15-18 bars

2 c. plus 6 T. flour, divided use
2 c. quick cooking oats
1 1/2 c. brown sugar, packed
1 t. baking soda
1 t. salt
1 1/2 c. butter, melted
1 1/2 c. semisweet chocolate chips
1 c. walnuts (I omitted)
1 12 oz. jar caramel topping

Preheat oven to 350. Grease bottom and sides of a 9x13 pan.

Combine 2 c. flour, oats, brown sugar, baking soda, salt, and butter in a large bowl. Firmly press half the mixture into the bottom of the baking dish; reserve remaining half for the topping. Bake for 10 minutes.

Sprinkle chocolate chips and walnuts over the crust. Combine the caramel topping with the remaining 6 T. flour, mixing well (I had to microwave mine for 20 seconds to get mine stir-able). Drizzle the caramel mixture over the chocolate chips and nuts. Sprinkle the remaining oat mixture evenly over the caramel. Bake for an additional 20 - 22 minutes. Cool completely before cutting into bars.

Tuesday, May 13, 2008

Thai Style Beef with Noodles....or, Slurping Your Supper!

This morning, after I shoo'd the kiddos off to the bus stop, hit 50 tennis balls to my dog, and cleaned up the breakfast aftermath, I grabbed a cup of coffee, fired up the laptop, and cruised all my favorite blogs, searching for dinner inspiration.

Everything looked so delicious on these amazing blogs, and after perusing a large handful of them, I was completely confounded over what to make for dinner tonight. A grilled something with an asparagus salad on the side? Ginger lime skirt steak over portobellos and mashed potatoes? Salmon cakes? Stuffed eggplant? Butterscotch popcorn? The variety of choices and inspiration ran the gamut. Then Sticky, Gooey, Creamy, Chewy made my decision for me: she had some gorgeous dumplings and a beautiful fried rice, so Asian Night it was.

I didn't replicate her menu, but went instead for a recipe I had been eyeing for a long time: Thai Style Beef Noodles from February's Gourmet. The noodle bowls were a meal in themselves; protein, vegetables, and starch all in one dish.

For a Thai dish, I was thrilled (and slightly surprised) that my family gobbled up this meal. I embellished the vegetables by adding a pound of asparagus, just to make it a little more substantial. I also added cilantro and basil because I had them on hand and of course, I adore them! I spiced my bowl up quite a bit with Siracha sauce (LOVE IT!). Based on the hit it was tonight, I would definitely make the meal again!

Thai Style Beef with Noodles
Serves: 4
Source: Gourmet Magazine, February '08, and also available on Epicurious

1 T. soy sauce
1 T. honey
2 T. Asian fish sauce, divided
1 lb. flank steak
3 T. vegetable oil, divided
2 large shallots, thinly sliced (about 1 cup)
1 T. finely chopped peeled ginger
1 1/2 t. green curry paste
1 3/4 c. reduced sodium beef broth
1 T. fresh lime juice
1 red bell pepper, cut into 1/4" strips
1 bunch scallions, trimmed and cut into 3" pieces
3/4 lb. dried Asian egg noodles (I used Udon because egg noodles were unavailable)
Cilantro and basil to taste, chopped
Siracha to taste

Mix together soy, honey, 1 T. fish sauce, and 1/4 t. salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes. (I let mine go two hours or so.)

While steak marinates, heat 2 T. oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes.

Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon of fish sauce, and salt to taste and keep warm, covered.

Heat grill pan over medium high heat until hot, then lightly oil.

Grill steak, turning once, about 8 minutes total (for rare). (I broiled mine on high for three minutes a side.) Transfer to cutting board and let stand 5 minutes.

Meanwhile, toss bell pepper, scallions, and asparagus (if using) with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes (again, I broiled them until they started to char a little). Transfer to large bowl.

While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4-7 minutes. Drain well, then add to vegetables and toss well along with the cilantro and basil (if using). Divide the noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of the noodles.

Monday, May 12, 2008

Personal Pizzas....or, Have it Your Way!

Dinner at our house tonight was a marriage of two things I love: Costco and Cooks Country Magazine.

One thing I always look forward to in Cooks Country is the recipe card insert they have every month. There are eight cards with a simple but delicious recipe on one side, and a photo of said recipe on the back. I've made many of these recipes over the past year or so and for simple recipes, most of them have been pretty good.

A DamFam favorite is the French Bread Pizza recipe. I've made it many times, but never posted about it because I think of it as sort of a no-brainer -- I mean, who needs instructions to make French Bread Pizzas? But since I'm all about kid friendly (and the few people who read this blog are too), I decided to tell you about it. Also, there's an interesting little twist you'll see when you read the recipe.
Perfect for personal pizzas are these delicious ciabatta sandwich rolls (squares!) that I love to buy at Costco. If I time my shopping trip right, I'll find a bag that's still warm and toasty from the oven. I slice the tops off and freeze them for another day; usually I grind them up in my Cuisinart and use their crumbs for meatloaf or meatballs. The bottoms are of course the 'crust' for our pizzas.
Since the five of us cannot agree on much of anything with regard to food, these pizzas are a perfect option. I made tomato, basil, and mozzarella for myself and my husband, plain sausage for one, sausage and pepperoni for another, sausage and olives (ONLY GIVE ME SEVEN OLIVES, MOM!) for another. The rest I just got creative with, and there are enough leftovers for R to take for lunch tomorrow. Whipped up a big garden salad, and voila....dinner was on the table and no one was whining....not even me!

French Bread Pizzas
Serves: 5-6
Source: Cooks Country Magazine

1/4 c. olive oil
4 T. fresh basil, chopped
1/4 t. red pepper flakes
4 cloves garlic, minced
1 large French baguette (or 8 Costco ciabatta sandwich rolls), halved lengthwise
3/4 c. (or so) Parmesan
1 c. tomato sauce (they recommend Contadina, which I like too)
An assortment of toppings - browned Italian sausage, pepperoni, olives, diced bell pepper, diced red onion, quartered grape tomatoes, Buffalo mozzarella
Shredded mozzarella
Additional basil for garnish if desired

Preheat the oven to 475. In a small bowl, combine the olive oil. 2 T. fresh basil, red pepper flakes, and garlic. Microwave on high for 30-60 seconds. Place bread (cut sides up) on a cookie sheet. Brush bread with olive oil mixture. Sprinkle with Parmesan. Bake bread for 3-4 minutes, or until Parmesan is starting to turn golden. Remove from oven.
Combine any remaining olive oil mixture with the tomato sauce. Divide the sauce mixture over the bread, spreading evenly. Top with the shredded mozzarella, and then with your toppings of choice. Bake for 6 to 8 minutes, or until cheese is melted and pizzas are hot throughout. Remove to a platter and serve.

Tuesday, May 6, 2008

Mmmmm....Sesame Beef & the World's Most Delicious COOKIES!

I've found it. The perfect kid dinner -- straightforward and simple, yet nutritious, easy to prepare, and pretty on the plate (all priorities for me, of course!).

We started with a dish I've made before, the Sesame Beef and Scallion Kebabs. Something interesting: the original recipe calls for 'boneless shell steak'. Hhhhm....never heard of it before. Took that idea to my favorite butcher and he'd never heard of it either. He asked around the meat counter and one other butcher (a transplant from New York) said, "Oh yeah! A boneless shell steak is the same thing as a boneless New York Strip!"

Well, while my butcher friend was asking around, I had my eye on the boneless sirloin steaks in front of me that were 7.99/lb. I thought that sounded pretty darned reasonable! When butcher guy came back with the New York Strip idea, those suckers were 12.99/lb., and I had to draw the line. I knew I was going to marinade the meat for at least three hours, so I figured, 'how bad can it be?!'

Glad I went with my instinct and sided with my pocketbook. The boneless sirloin was outstanding; I even over cooked it a little bit past my favorite medium-rare stage, and the skewers still came out great. Three hours in the marinade bought me a little forgiveness I guess. Here's the link:

Next I made a favorite of mine - Orzo and Rice Pilaf with Vegetables. I know you guys are thinking, 'another rice dish?! Does this girl make other sides?!' I promise, this will be the last rice dish I blog on for another little while. Just want to share this one because I've made this many, many times and it never fails. It goes well with nearly anything on the grill, it's simple and yummy, but upscale enough to serve to guests (and believe me, I have!).

Another side: simple roasted asparagus. Not complicated, not groundbreaking, you've all done it before so I'm not going to attempt to wax poetic on my basic roasted asparagus. But, my kids ate it up and it looked gorgeous on the plate!

Lastly, the cookies. Oh lordy, the cookies! You all know by now that I am no baker. These cookies are probably the least daring thing a baker could possibly attempt! I'm not even that big of sweets fan, but I just loved these; so did my kids, and seven or eight neighbor kids as well! I'm only going to give you the link, because I followed the recipe to the letter, with the exception of adding 1 1/2 cups of M&Ms instead of 12 oz of chocolate chips.
All of the recipes can be found on Epicurious. They are titled as follows: Sesame Been and Scallion Skewers, Orzo and Rice Pilaf with Vegetables, and Chocolate Chip Cookies. Have a look!

Sunday, May 4, 2008

Indian Night....

Friday afternoon I had worked on this post for a long time, only to find that somehow or another, it didn't get saved and landed somewhere in computer heaven. So, I've cooled off and gotten over my blogger rage, and I'm ready to make another attempt at telling you about the delicious dinner we had this past Thursday.

I'm a big fan of curries and all things Indian, and this meal did not disappoint. For a main course we had Tandoori-Spiced Chicken Thighs. The marinade is TO DIE FOR! And really, it's pretty healthy too - the only fat in the whole dish is from the plain yogurt and the chicken itself. The recipe calls for marinating the chicken for a good eight hours, but I only had three. Honestly, the recipe did not suffer from missing those five extra hours -- the flavor was amazing! I think it would be fun to play around with this next time; maybe skewer chunks of chicken along with peppers, onions, etc. for a great summertime grill menu.

Alongside the chicken we had a delicious Indian-inspired Curried Rice Pilaf with Peanuts & Cilantro. I've never made a pilaf-style dish in my rice cooker before, but that worked like a charm! Of course I did the saute steps on my cooktop, but then slid the whole she-bang in the cooker and 25 minutes later, I had a perfect pilaf. I'll be using this method again, it's foolproof! I only tinkered with the recipe slightly, by using roasted peanuts instead of the cashews that were called for. Here's the link:

Our veggie course was a gorgeous yet simple saute of carrots, zucchini, yellow squash, red onion, broccoli, and asparagus - no recipe, just a few simple steps. First I parcook the harder veggies in the microwave for three minutes or so. Then I heat up my biggest saute pan and add equal parts butter and olive oil. When the foaming subsides, I throw in the squash, zucchini, and red onion and let those work for a few, then add the parcooked veggies and give them a good toss. Season up with some sea salt, ground pepper, and a pinch of garlic powder and voila...a perfect and pretty saute!
Dessert cooled things off with Key Lime Parfaits, which were embarrassingly simple, but so pretty that I would serve them to company! Since I didn't futz with the recipe at all, I'll just give you the link to it. Here it is:

This dinner went over well with the whole Dam'Fam (well, with the exception of my oldest, and we all know by now that he doesn't like anything!). I kept everything pretty mild for the kiddos, but of course the marinade and the pilaf's seasonings could be easily adjusted depending on your tolerance for heat and spice. I'll definitely kick those up next time!

Serves: 6
Source: The Gourmet Cookbook, p.

1 small onion, quartered
2 cloved garlic, smashed
1 (2") piece of ginger, peeled and grated
1/2 c. plain yogurt
1 T. fresh lemon juice
2 t. salt
1/2 t. tumeric
1/2 t. cumin
1/2 t. freshly ground pepper
1/4 t. cayenne
1/4 t. nutmeg
1/4 t. cinnamon
1/4 t. ground coriander
8 skinless, boneless chicken thighs (3 1/2 lbs. total), rinsed and patted dry
Garnishes: lime wedges and cilantro leaves

Combine all of the marinade ingredients in a blender. Pour over the chicken; cover and refrigerate for eight hours. Preheat broiler. Broil chicken 5-6 inches from heat source for 4 minutes per side. Place on serving platter; garnish with lime wedges and cilantro sprigs.

Friday, May 2, 2008


Sorry in advance for this little rant, but I just spent 45 minutes writing a post and trying to drag pictures around -- this stupid blogger kept messing up my formatting, adding spaces where I didn't put them, centering stuff I didn't center, and just pretty much frustrating me to the total be-Jesus! Now I'm totally aggravated and I'm out of time because I have to go do friggin' CARPOOL!!!!

ARRRRGGGHHHHH! I wish I knew something about computers! I'll have to post about my delicious thighs later! Chicken thighs, people. NOT my own!

Is it 5:00 yet?!?!?!?!