Sunday, November 29, 2009

Pineapple-Cheese Casserole

A very southern thing...

Layer in order:

Large can chunk pineapple, drained (save the juice)
3/4 cup sugar and 5 Tbsp. flour--mix well and sprinkle over pineapple
dash about 5 Tbsp. juice over sugar/flour mixture
add 1 1/2 cups shredded cheddar
1 tube crushed Ritz crackers
melt about 1/2 stick of butter and pour over crackers

Bake at 350 for 30 minutes

Thanksgiving 2009

This year's menu:
Turkey gravy
Quadruple-Bypass Mashed Potatoes
Walt's Mushroom-Wine Gravy
Jalapeno-Cheese Cornbread
Corn Casserole
Pineapple-Cheese Casserole
Sweet Potato Casserole
Buttermilk Pie
Pumpkin Cheesecake
Katie's Jalapeno Dip

Scott and I made the turkey, mashed potatoes, mushroom gravy, cornbread, jalapeno dip and cheesecake - the other offerings were made by friends that attended our dinner celebration.

Our turkey was 16 lbs. and Scott baked it with rosemary under the skin.

The Mushroom-Wine Gravy is a repeat from last year, an adaptation of my Uncle Walt's recipe. I didn't quite do things in the right order this year, but it was still quite tasty and we have lots of leftovers!

Quadruple-Bypass Mashed Potatoes
(so named because there are four heart-stopping additions to the potatoes - butter, goat cheese, cream cheese and sour cream)

I based my quantities on enough for 8 people - calculated at one and a half potatoes per person.

12 Idaho baking potatoes
11oz log of goat cheese
6oz sour cream
8oz butter
1 pkg cream cheese (I used neufchatel)
Salt to taste

Set butter, cream cheese and goat cheese out to soften.

Rinse and peel potatoes, dice into 1.5 inch cubes and place in large cook-pot. Add just enough water to cover and boil on med-high until potatoes are soft when poked with a fork.

Drain potatoes in a strainer and transfer to VERY large mixing bowl. Add softened butter, goat cheese and neufchatel or cream cheese. Mix with hand mixer just until blended. Add sour cream and mix again just until combined. Salt to taste.

This made a HUGE bowl of mashed potatoes, but they were GONE by the end of the day.

Monday, September 14, 2009

Death Valley Couscous and Chicken

These are the foods we invent when obvious recipes with traditional ingredients evade us. This is SUPER easy to make, and will provide you with tasty leftovers for days. Now, you can make this dish as spicy as you'd like... and you KNOW I did. Here's what you'll need:

2 cups of Couscous (uncooked)
1 onion (thinly diced)
1 can of Diced Tomatoes with Green Chilies
4 boneless, skinless chicken breasts (diced 1/2 inch cubes)
1/4 cup dry parsley flakes (use fresh if you can)
1/4 teaspoon of Cumin, Onion Salt, Cajun Seasoning, Table Salt and Pepper
1 tablespoon olive oil
1/4 cup of SparkPlug

Easiest step first... make the Couscous by boiling 2 cups of water in a large saucepan. Once at a boil, pour couscous in water and stir, stir, stir. Cover and remove from heat. You're done with this part until the end.

Next, saute one diced onion in a tablespoon of olive oil. After about 5 minutes throw the chicken in with the onions. Stir fry for a while. Don't worry if the chicken sweats a bunch and the sauteed mix seems to be drowning. That extra moisture will be necessary later. Feel free to add all our spices in with the saute.

While you're sauteing, make sure to stir often to get the chicken evenly cooked. You can also open that can of diced tomatoes and chilies, drain and dump into the couscous. Don't worry if a little water from the can gets in there. The couscous is pretty dry and will need a little moisture.

Lastly, throw the saute mixture in with the couscous and tomatoes. Stir it up well. The extra moisture from the saute helps loosen up the couscous and maxes everything mix much more evenly. Now, add your hot sauce and, again, stir thoroughly. I call for a lot of hot sauce. I enjoy the heat as well as the added moisture. Feel free to use less if you like.

I liked this dish because it satisfied my "pasta" craving without committing me to making a strainer full of spaghetti. Also, tons of poultry-based proteins. Don't forget there's about 4 servings of vegetables in there. Works well as a side or an entree! Feel free to let me know how your version turned out!

Thursday, September 3, 2009

A Little Bit Healthy Pizza

1 "Mama Mary's" Whole Wheat thin pizza crust (pkg comes with two)
1 tbsp rosemary infused olive oil
2 tbsp grated parmesan & romano cheese, divided
1/2 cup shredded cheese (whatever you like, fat-full or fat-free)
15-20 leaves of basil, chiffonade
1 clove garlic, finely chopped
5 or 6 marinated artichoke hearts
1/2 cup sliced mushrooms
1 Roma tomato, sliced
freshly ground pepper

Preheat oven to 450F

Spread olive oil on crust evenly, all the way to the edges. Sprinkle garlic evenly over crust, then add basil strips.

Sprinkle on half of the parmesan/romano cheese. Sprinkle on salt (I use about 1/4 tsp of kosher salt, but I like things salty) and a couple of twists of pepper.

Add mushrooms, artichoke hearts and shredded cheese, then the other half of the parmesan/romano.

Bake for 10 minutes and remove from oven. Slice tomato over top and NOM. :)

Friday, August 28, 2009

Not Quite Chicken Piccatta

I was raised Seventh-Day Adventist and therefore, vegetarian. In high school I made a few dalliances into the meat stall of the cuisine arena, but ultimately decided that I don't really enjoy eating meat, so I don't.

Another result of being raised SDA is that instead of meat we ate vege-meat. Some of my favorites were stripples, big franks and fri-chik. The main brands when I was growing up were Loma Linda and Worthington. Interestingly, Worthington was purchased by Morningstar Farms, then purchased by Kellogg, who also now owns Boca. Seems the vege-meat world is smaller and smaller all the time.

I've enjoyed the sauce on a few chicken piccatta recipies and decided tonight to make use of what we have in the cabinet: Cous-cous, Fri-Chik, and a few mushrooms in the fridge.

Here's what I came up with.

Fri-Chik Piccatta

1 cups water
1 tsp butter equivalent (I use Smart Balance)
Sprinkle of salt
Bring to a boil
Add 1 cup cous-cous, stir, remove from heat
Let sit 4-5 min, fluff with a fork

In a medium sauté pan, melt 1 tsp butter equivalent
Add 8 oz sliced white mushrooms
Sauté 2 to 3 minutes
Add 4-6 fri chik, sliced
Once mushrooms are soft and fri-chik is heated through, remove fri-chik pieces from pan and set aside.

For Sauce:

1 clove garlic, finely chopped
1 small sprig rosemary, finely chopped
8-10 leaves basil, chiffonade
½ tsp chopped fresh oregano, finely chopped
1 ½ cups fri-chik juice
½ cup water
3 tbs lemon juice
2 tbs cornstarch dissolved in ¼ cup water
Salt & Pepper to taste

In mushroom pan add garlic & herbs, fri-chik juice, water & 2 tbs lemon juice, set to med-hi and reduce by 1/3. Add remainder of lemon juice, add cornstarch/water, salt & pepper to taste.

Plate ½ cup cous cous, add 2-3 slices of fri-chik, spoon sauce over.

Monday, July 20, 2009

Easy Cornbread

This recipe was adapted from a Pancetta Corn-Muffin recipe in a book called "Muffins-40 Tantalizing Recipes for Tasty Muffins" that I got as a 3 for $10 deal at a Walgreens in Key West.

Since I'm not so much into Pancetta and needed a basic cornbread recipe but lost the one I had developed, I decided to try the recipe without pancetta and baked in a pan.

I have to say, it's easy and tasty. I've also added green chilies and shredded cheddar to the recipe in the past to great laudation from my husband.

Makes an 8x8 pan of cornbread.

Preheat oven to 400F.

  • 1 cup self-rising flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 1 2/3 cup fine cornmeal
  • 1/4 cup granulated sugar
  • 3.5oz/100g butter, melted (I used our kitchen scale and substituted Smart Balance Light for the butter)
  • 2 eggs, beaten
  • 1 1/4 cups milk

Sift together flour, baking powder and salt, stir in cornmeal and sugar. In a separate bowl, melt the butter, let cool a little and stir in the milk. Add beaten eggs slowly so they don't scramble.

Add wet ingredients to dry and stir just until blended.

Spray 8x8 baking pan (I use an olive oil cooking spray) and pour in batter.

Bake for 30 minutes on center rack. Cornbread is done when knife or toothpick inserted in center comes out clean.

Monday, April 20, 2009

Buttnernut Squash Sauce Recipe! (for Men)

Firstly, let me apologize for the lact of illustrative imagery. I will, shortly, have pictures for this and you can gasp at the sheer beauty of this incredibly easy and impressive recipe! Anyone that knows me... knows that I love to blog, but rarely find the motivation. So, please let this entry serve as a worthwile post based on its on merit. Basically, this was good enough to pull me away from video games... so its a good read-- a long read, but a good read! I threw in a lot of editorial comments. This is for us "novices" who want to know WHY we're doing something. After all... learning isn't about reading directions... its about ABSORBING THE CONCEPTS.

Let me first say, that this recipe is dedicated to the people who want to impress, but are too intimidated by gourmet cooking to try much of anything. Moreover, this recipe is dedicated to the guys who really wanna show their passion and effort to impress say, a lady. If you have given up on efforts that appeal only to those that seem to be born with the inherent ability to cook.--RELAX. YOU CAN DO THIS ONE. You'll ace this recipe every time and look like a total stud doing it. I learned this basic sauce from Giada DeLaurentiis... and any cook knows that she's EASY. She's a three ingredient--salt-and-pepper-for-seasoning kinda girl.

Here are some of the basic tools you will need. If you dont have them... try alternatives. Let's face it... as grown ups, our kitchens should start expanding. A good mechanic always has the right tool for the right job. Same for crafting a meal. A good meal will get the girls, gentlemen. Invest if you don't have it.

Here's the big stuff:

-- A food processor (Invaluable-- fifty bucks. Will last 10 years.) If you don't have one today, a blender might work here... but it'll be a huge pain in the ass.

-- A "zester" grater (Cheap and a must for fresh parmasean / hard cheeses)

-- A chef's knife (a six to ten-inch blade. Non-serrated. Sharp. My buddy Pete bought me a bitchin' German knife that I use every day, every time I cook. Anthony Bourdain, a celebrity chef says you only need one knife, really. Mine is a Solingen--but Bourdain warns about overspending. I say, INVEST.

-- At least a 12-inch saucepan. I suggest non-stick. We went for "Calphelon." Search Ross or other bargain stores for cookwear. Thats where we get 100-dollar sauce pans for 39 bucks.

-- Cutting board. Anything will work, genius. Opt for bigger and not smaller.

OK... now for ingredients.

-- One butternut squash

-- One clove of garlic (Not a "bulb" of garlic, guys. Just the little "piece" of garlic that comes off).

-- Brick of parmesan cheese. Do NOT use that powdered shit. You might as well make macaroni and cheese and settle for a night of "Girls Gone Wild" commercials if you cant manage fresh grated parmesean.

-- Herbs. Surprise yourself. You can't go wrong with "whatever." I suggest fresh herbs. Oregano, parsley, basil, chives. Any or all. Think "Italian." Dried herbs are fine too... but not as pimp. Fresh, always.

-- Milk (a few cups, at least)

-- Olive oil

OK... now to prep and cook!

Ok. This is the hardest part. You have to cut up the butternut squash. Its like, part zucchini, part pumpkin. Its thick and its got a hollow center in it's lower or more "bulbous" (hehehehe) region. This step will probably take about 10-20 minutes. Take care here. The density of the squash will make cutting a challenge. I know... you know what youre doing. Just don't expect to get any from your date in the emergency room after youve passed out from blood-loss. I'm just sayin'.

Take your big-ass knife and cut it into about 1-inch cubes. You WILL have to have a spoon on hand to "scrape" the guts and seeds out of the center of the squash. You're going to have to cut the "rind" offa the squash. Cut into 1-inch cubes... and then carefully slice the lighter-colored "rind " off. The squash is tough. Don't cut yourself, fool!. Cut AWAY from yourself. Keep your fingers clear of the swath of the knife... lest you have the visit the "Marisa Lysinger" wing of your local emergency room. I'm just sayin.

Next, whilst you're getting your "samurai" on... dice up that clove of garlic. If you don't know how... first lay the clove down on the cutting board. Take the knife and with lay it down with the flat side on top of the garlic. One of your hands should be on the knife handle. The other hand should take one good strike on the flat of the knife blade. Pretend its that asshole "Bobby"at work that no one can stand. One good pop. Yeah, the garlic will be smushed but it doesn't matter. Dice it up small as you can get it. While you're at it... dice up your herbs. You really can't have too much. Start modest... and then add. Sauces are easy like that. Taste along the way. Stop when its perfect.

Now, we're going to start throwing things in our big, ol' saucepan. Turn on your stove-top to "medium" heat and throw a large drizzle of olive oil, your freshly chopped garlic and herbs in there. Stir for a little bit. Watch it, though... that garlic will turn brown quickly. Overly-sauteed garlic can become hateful little slivers in your meal. Two-four minutes is good, if you need a time frame.

Next, throw your cubes of squash in there. You want them to LIGHTLY carmelize (get that little brown crust). Add more olive oil if it all looks dry. Keep that pan lubed, brother! After five minutes, or so, of sauteeing it all, turn the temp on the stove down... to about "four-five." A more subtle heat will help "soften and mature" the tastes in the squash. Cook it for a while longer. Just watch it. If the edges get smushy... thats perfect. Don't char it. Carmelize and soften it.

Time for your food processor, or blender. This is where you're going to turn your sauteed ingredients into a "pudding" type of texture. Spoon your contents in there. Add some milk... say, a cup. You can't go wrong here. Process it and add as much milk as needed to turn it into that "pudding" consistancy. Try and get the lumps out. Once you're happy with the consistancy, pour and spoon the sauce back into your sautee or sauce pan.

Crack a beer, or mix a vodka / cran. You're home free now.

Keep that pan at a low temperature... a simmer. Taste it every once and a while and add what you like. As you cook it, the sace will thicken, and you'll have to add more milk.

Take that "zester" grater and start grating that parmesan cheese into the sauce. You can use as much as you like. Add a little more milk as you go.

Try some salt and pepper. The richness of the sauce will "goad" you into wanting to add too much salt. DON'T over-salt. Once you over-salt you can't go back. Try a VERY SMALL dash of curry. Curry is a mellow and rich spice that you can add to "mature" the flavor of your sauce, but will over-power it very quickly.

You're set, homie! The only way you can ruin it, at this point, is to add too much SALT, too much GARLIC--or to burn the crap out if it.

Serve with pasta. It's rich enough that you don't need to cook anything else crazy with it. I put it on top of homemade ravioli (a daunting task). Grate more parmesan over the top when serving. Maybe even throw a sprig of basil.. on there. Something green to contrast the "orange" color of the sauce. That would be super-pimp.

Sorry for the long read. This ended up more a "lesson" than a "recipe." Though, this is how I learn... I want to know why... I want to know the concepts. After that, the rest is cake.

Cheers! Let me know how it turned out!


Wednesday, April 8, 2009

Veggie Stroganoff

I quite often develop recipes based on what we have in the house at the time that I'm hungry and inspired to cook.

I've made a stroganoff from scratch before two or three times, and it's always been different. I've experimented with using red wine in the sauteing of the mushrooms, to mixed results.

Scott always prefers to be what he considers to be "authentic" and have the sauce over egg noodles.

Tonight I started off with what I had in the fridge and cupboard, and ended up making a store run for a tub of sour cream and some fresh mushrooms.

1 block neufchatel cheese
1 16 oz light sour cream
1 8oz can lo-fat mushroom soup
1 can (from the soup) lowfat milk

1 large white onion/yellow onion, diced
1/2 bag MSF burger crumbles
olive oil
balsamic vinegar
kosher salt

12 oz egg noodles

mrs dash garlic & herb

container button mushrooms, sliced
container shitake mushrooms, sliced

In a very large saucepan/saute pan on low, combine mushroom soup and milk, put package of neufchatel cheese in to melt. (I left for the store at this point, so I left it all on low for about a half hour and the cheese was nicely creamy by the time I got back. You can microwave it before adding it to the pan if you don't want to wait.)

Add the sour cream and turn heat up to 2 or 3 just until the mixture is easily combined and creamy. Add about a tablespoon of dried (or fresh if you have it) minced dill, turn heat back down to low.

In another saute pan on medium heat, add olive oil and diced onions. Once the onions start to sizzle a little, add the half bag of burger crumbles, drizzle a little balsamic over the top and stir. As soon as the crumbles are thawed and beginning to warm, add mushrooms, another drizzle of balsamic and a healthy sprinkle of Mrs. Dash Garlic & Herb seasoning. Saute until the onions are soft and clear and the mushrooms are starting to juice.

Add mushroom mixture to the dairy mixture and bring back to heat at about 2 or 3. Salt to taste.

Boil your egg noodles according to the package directions, strain and EAT.

I am the happiest with this result of any of my stroganoff attempts. Then again, it's hard for me not to love anything with mushrooms and sour cream in it.

Wednesday, January 28, 2009

Cinnamon Roll Experiment: Part II

After the disappointing results of my previous attempts at cinnamon rolls, I decided I wanted more immediate gratification and bought a tube of Pillsbury's cinnamon rolls with cream cheese frosting.

I'm a pretty big sucker for any cream cheese food item, but ESPECIALLY cream cheese frosting.

I've never actually tried a Pillsbury tubed product before, and had quite a time trying to get the darn thing OPEN. I tried all of our can and bottle openers and finally took one of our very sharp Calphalon knives and sawed off the end, upon which the cream cheese frosting compartment shot across the counter.

The rolls are pre-sliced and cinnamoned. Lay them on a greased cookie sheet and pop in the oven for 8 to 10 minutes.

They came out puffy and after spreading the frosting on and letting it melt, I tasted the results.

Overall Score (out of 10): 6 - better than the previous attempt, the consistency is actually a little soft for me, I think they need to be a little chewier. The frosting is pretty good.

Monday, January 26, 2009

Cinnamon Roll Experiment: Part I

A few days ago we were watching Food Network (pretty common around our house) and saw an episode of Unwrapped that included how they make a particular brand of cinnamon rolls. Scott and I were both drooling over the idea of such tasty baked goods, so I started doing some internet searches for cinnamon roll recipes.

I came across this one which even without the chocolate chips sounds tasty and reasonably easy.

The original can be found here.

I got started in the process and then discovered I don't have any eggs or even any eggbeaters left, so I threw in a tiny bit more water, milk and a big soup spoon full of sour cream instead.

Here's the recipe as I interpreted it...
  • 3/4 teaspoon active dry yeast
  • 1 tablespoon warm water (110 degrees F to 115 degrees F)
  • 1 1/8 cups all-purpose flour
  • 2 tablespoons sugar, divided
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter or margarine, divided
  • 1/3 cup warm milk (110 to 115 degrees F)
  • 1 heaping tablespoon sour cream
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
In a small bowl, dissolve yeast in warm water. In a bowl, combine the flour, 1 tablespoon sugar and salt. Cut in 2 tablespoons of the butter until crumbly. Add the milk, sour cream and yeast mixture; stir well. Cover with plastic wrap; refrigerate for 4 hours.
(Do dishes, take a shower, pay bills, watch an episode of House and a few other episodes from our DVR to pass the time)

Turn dough onto a lightly floured surface. Roll out into a 10-in. x 6-in. rectangle. Melt remaining butter; brush butter to within 1/2 in. of edges.

Combine the brown sugar, cinnamon and remaining sugar. Sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1-in. slices; place cut side down in a greased 8-in. square baking dish. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

I don't have a rolling pin, so I used an empty oil bottle. I rolled the dough out to about 6" x 12" and did the butter and sugar thing, then rolled from the long side. I think when it said "from the short side" in meant to end up with more layers.

As is, I have about 18 small rolls in the pan. I'm waiting for them to "double".

Bake at 375 degrees F for 15-18 minutes or until golden brown. In a bowl, combine the sugar, butter, vanilla and enough milk to achieve drizzling consistency; drizzle over warm rolls. Serve warm.
  • 1/3 cup sugar (I don't have any powdered)
  • 1 1/2 tbs butter, melted
  • 1/4 teaspoon vanilla extract
  • 1/3 cup hot milk
The rolls are baking now, and I dissolved the sugar in the hot butter and milk, added the vanilla and stirred. Since I needed something to thicken it, I added another couple of spoonfulls of sour cream and whipped it with my mixer.

When in doubt, add sour cream.

The rolls baked for about 20 minutes and I think the glaze needs to chill for about another half hour.

Overall score (out of 10): 3 - edible but not worth sharing with others.

Thursday, January 22, 2009

Grandpa's Mac N Cheese

I remember my mom making baked macaroni and cheese for me when I was little. Of course, at the time I preferred the chemical orange boxed version.

Fortunately my taste buds have matured (even if I haven't) and I now LOVE my Grandpa Lysinger's recipe for baked macaroni and cheese.

A few years ago I managed to get my Aunt Dixie to find the recipe so I could have a copy and it has since become a favorite of everyone I've ever cooked for (which is a pretty big list, actually).

As we get older and our ability to keep our waistline the size we wish diminishes, I have been trying to make some of the good ol' comfort food a bit healthier.

The recipe as I received it is:

Preheat oven to 350.

7oz elbow macaroni (about 2 cups uncooked)
Cook macaroni according to package directions. While it is cooking, combine the following ingredients:

2 cups small curd cottage cheese
1 1/4 cups sour cream
1 slightly beaten egg
3/4 teaspoon salt
1 dash pepper
8oz shredded sharp cheddar cheese

Add macaroni, stir & pour into baking dish. Sprinkle with paprika and bake for about 45 minutes.
I made a few changes, substituting whole wheat macaroni, low-fat cottage cheese, low-fat sour cream and reduced fat cheddar.

I also like to sprinkle a little chili powder in addition to the paprika.

I made the first batch with just cottage cheese since I was out of sour cream, and it was still pretty darn good. After my grocery store trip today I added a little sour cream to the remainder and it's quite tasty.

Thursday, January 15, 2009

Taco Soup aka Easy Chili

Yes, we've cooked since New Year's Eve, but not much and not anything that I bothered to take pictures of.

This recipe is thanks to one of my very best friends, Monica.

The idea is to make the soup/chili and serve it in a bowl with corn chips on the bottom. I personally don't like to put chips IN my stuff (soup, haystacks, whatever) because I get stabbed in the mouth by the corners on the chips. Consequently I just serve the chips on the side and people can put them in the bowl under the soup OR use them to dip with.

I've altered the original recipe a little with the addition of spices, and I often leave out the onions because a good friend in Key West is highly allergic to them. I've also been known to add chopped or sliced black olives and a small can of diced green chilis to the pot.

Also, if beans and/or vege burger tend to make you gassy, add some Beano.

1 12oz bag Morning Star Farms Burger Crumbles
1/2 large White onion (or one small white onion), diced
1 1lb, 13oz can Small Red Beans
1 15.5oz can Black Beans

1 15.5oz can Red Kidney Beans
1 14.5oz can diced tomatoes with jalapeños and/or green chiles
1/2 cup Scott's Homeward Bound Hot Sauce
1/2 cup warm water
1 cup frozen sweet white corn
1 tsp Cumin
1 tsp Chili Powder

2 tbs Dried Cilantro or 1/2 cup chopped fresh Cilantro (unless you don't like cilantro, then skip it or do 1/2 the amount in Oregano instead.)
1 tsp Garlic Powder (or 3 cloves diced fresh sauted in with the burger and onion)
Kosher salt to taste

(I also like to add anywhere from a 1/2 cup to a full cup of GunSmoke BBQ sauce on occasion)

Optional toppings:
Shredded cheese
Sour Cream
Fresh chopped chives

Fresh chopped cilantro

In a large pot, place all canned items, cover and turn burner to low.

In a separate large frying pan, place burger crumbles and water on med-low and cover. As the burger crumbles are about half thawed, add hot sauce, stir, raise heat to medium and uncover. Once the burger crumbles are hot, add the diced onion and cook until onions are starting to soften. Add a little water if the burger and onion mixture gets too dry.

Raise heat under pot to med-low.

Add burger and onions to pot and raise heat to medium. Stir in frozen corn. Add cumin, salt, chili powder, garlic powder and cilantro.

Once soup is hot, serve and top with whatever you like.

I prefer sliced fresh avocado, a little dollop of low-fat sour cream and a bit of shredded sharp cheddar.

Thursday, January 1, 2009

First Meal

First official meal of 2009: avocado and Marmite on toast, with a glass of pomegranate juice.