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Ginger Bread Cookies

Gingerbread Cookies
by Geeta in Puddings & Desserts


 A classic staple for the Holiday season, gingerbread men are a popular favorite. Makes 2 dozen.


Ingredients:

3.5 ounces dry butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar
1 large egg
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons ginger
1 teaspoon cinnamon

Instructions:

1. Cream together the pudding mix, brown sugar and butter. Add in the egg. 
2. In a separate bowl, mix together the dry ingredients; slowly combine with the pudding mixture. Cover dough and chill for about one hour. 
3. Heat the oven to 350 F (175 C). Grease baking sheets or line with parchment paper. Roll dough to an eight of an inch in thickness, use cookie cutter to cut desired shapes. Place cookies on prepared sheets about two inches apart. 
4. Bake for ten minutes until golden brown. Let cool then decorate as desired.

Mini Clocks

I have always liked watches and clocks. I collected many other the years. Mini clocks are cute and fun looking. Watches are funky, classic and formal. Pocket watches are by far my favourite. They have history.

Milky

Packing - 1a - Basement

Another day of packing and I am no where done. It is so crazy! As you can clearly see I like dishes, LOTS of dishes. These are just 20% of what I have. I know I have gone overboard. Milky

Breathe Me - Sia

Help, I have done it again
I have been here many times before
Hurt myself again today
And, the worst part is there's no-one else to blame

Be my friend
Hold me, wrap me up
Unfold me
I am small
I'm needy
Warm me up
And breathe me

Ouch I have lost myself again
Lost myself and I am nowhere to be found,
Yeah I think that I might break
I've lost myself again and I feel unsafe

Be my friend
Hold me, wrap me up
Unfold me
I am small
I'm needy
Warm me up
And breathe me

Be my friend
Hold me, wrap me up
Unfold me
I am small
I'm needy
Warm me up
And breathe me


http://www.youtube.com/watch?v=q_9sd6kGRuk

Love thy will be done

http://www.youtube.com/watch?v=TpOW4LLRRTA

Chocolate Ganache

Chocolate Ganache
by Benjamin Jackson

in Puddings & Desserts, Uncategorized

A delicious and easy chocolate syrup you can use as a topping. Makes two cups.

Ingredients:

9 ounces chocolate
1 cup heavy cream
1 tablespoon rum (dark)

Instructions:

Chop bittersweet chocolate and place into a medium bowl. In a small sauce pan, heat the heavy cream over medium. Bring to a rolling boil, then immediately pour over the chocolate in the bowl. Whisk ingredients together until creamy. Add in the dark rum if you prefer, but this is optional.
Let cool before using. You can drizzle over a cake, or even dip strawberries. If you want a fluffy frosting, to use as a filling, let cool until thick, then use a whisk to beat until fluffy.

http://www.freerecipes.org/chocolate-ganache/#more-1541

another awful day

It was awful outside, today and inside. All I do now is clean and pack. I felt so sick for most of the day but somehow managed to get some stuff done. Still looking for a place and waiting to hear some good news. I am not sleeping enough and the headaches are getting worse.

Milky

Pretty Face

I see my pretty face in his old eyes
I listen to our blood run side by side
I throw my hands to you
I runaway
Its so cold so dangerous that I cant stay

I runaway from you
Into your dream I lose the one
That I was in when you to be
That I could never be my friends
Again

I thought I touched them but I can't feel the pain in your dream
 They want to take me but I will hide from them
I use my pretty face to find my way to him

I runaway from you
Into your dream I lose the one
That I was in when you to be
That I could never be my friends
Again

Will you be my friend in my dream?
Take that pretty face off surely

Will we ever have a baby ?
 Take that pretty face off surely

Are you my friend ?

Will you be my friend in my dream?
Take that pretty face off surely

http://www.youtube.com/watch?v=gRwFRMGpTWg&feature=related

Everything Has It's Way

Everything Has Its Way
 Song by Katie Costello, Pete Min & Eric Schermerhorn

Looking for the line that divides the earth in two
 The seam is in the ground, it goes down to the roots
 We all come from the same place but that’s not the way it ends
 Looking for the thread that started in our heads

Everything has its way my friend
 Everything has its way again

Finding missing stones that will ease the river bed
 The weight is in your hands, there’s weight in what is said
 Take away the glass and there’s a window to the wind
 Take away the night and there’s a day without an end

Everything has its way my friend
 Everything has its way again
 Everything has its way my friend
 Everything has its way again

And we’re going and we’re moving with the wind
 There’s no stopping once the world takes its spin
 And we’re going and we’re moving with the wind
 There’s no stopping once the world takes its spin

Everything has its way my friend
 Everything has its way again

Take away the moon and the sun won’t seem to shine
 Take away the beat and the heart can’t be defined

http://www.youtube.com/watch?v=AJltr9n6-KA

Packing -1 - Basement

Basement kitchen, dining room, bathroom and living room. This is a task but not as big as the basement office, garage and cold room. Now, that is going to be hell! Upstairs will be much easier with all the spring cleaning I have done. Thank goodness. 25 days to pack a 2500sq foot home. Oh, boy!!! That is of course we get the house in the Humberlands. Here is hoping!

Milky

Two Fat Ladies

This was a funny and yet great cooking show. 

http://www.youtube.com/watch?v=xADTByEPWV4

http://www.youtube.com/watch?v=ceY4v7LiEEw&feature=related

Two Fat Ladies was a BBC Two television cooking programme starring Clarissa Dickson Wright and Jennifer Paterson. It originally ran for four seasons, from 1996 to 1999. The show was produced by the BBC and also appeared on the Food Network in the U.S. and on the Australian Broadcasting Corporation in Australia. It is currently (January 2012) appearing on the Cooking Channel in the U.S.

http://www.youtube.com/watch?v=Dp8S3NoYXfo&feature=related

Kingdom Come

http://www.youtube.com/watch?v=ezK5azSmXeU&feature=related

The New Home???

 
 
 
 
 
 
 


A Wonderful 4 Bedroom House & An Unbelievable Yard *** The Largest Lot For All Of These Homes. It's 90 Feet Acroos The Back Fence Line! *** This Home Is Done To The 9S And Is One Of Only A Few That Is Over 2000 Sqft. Hardwood Floors, Custom Upgraded Kitchen, Close To All Amenities, Transportation, Schools. **** EXTRAS **** Appliances, California Shutters, Ceiling Fans, A/C, R/I Cvac, Direct Garage Access, Extensive Landscaping, Interlock Walkway, Upgraded Stone Facade.

Offer goes in and I am crossing my fingers!!!!

Milky

Safe and Sound

I remember tears streaming down your face
When I said, I'll never let you go
When all those shadows almost killed your light I remember you said,
Don't leave me here alone
But all that's dead and gone and passed tonight...
Just close your eyes
The sun is going down
You'll be alright
No one can hurt you now
Come morning light
You and I'll be safe & sound...
Don't you dare look out your window darling;
Everything's on fire
The war outside our door keeps raging on
Hold onto this lullaby
Even when the music's gone, goneJust close your eyes
The sun is going downYou'll be alright
No one can hurt you nowCome morning light
You and I'll be safe & sound...
Oooooo, Oooooo, Oooooo, Oooooo
Lala... Lala...Lala... Lala...
Oooooo, OooOoo,Oooooo, OooOoo
Lala... Oh Lala...
Just close your eyesYou'll be alrightCome morning light,
You and I'll be safe & sound...
Oooooo, OoooOooo,Oooooo, OoooOooo, Oooooo, OoooOooo,Oooooo, OoooOooo,Oooooo, OoooOooo,Oooooo, OoooOooo...





http://www.youtube.com/watch?v=cLLfXtL9VMk&feature=fvst

Beautiful Day

It was an amazing day outside. I took the dogs for a few walks, played some and we
were laying around the park for a bit. It was a great day. They were both so good but also so tired when we came home.

They ate some much and drunk even more. Now they are both out cold which is a great thing.

Tomorrow, new search for a new home. I hope so much that one of them will be a keeper. Crossing my fingers and toes!

Milky

Jalapeno's

Sweet Potato Jalapeño Soup

adapted from food.com

Serves 6

Ingredients:

3lbs sweet potatoes

4 cups chicken broth, or 4 cups water with 4 cubes chicken bouillon

1 medium onion, chopped

3 garlic cloves, minced

5 slices bacon

6 tablespoons butter

1/4 cup jalapeno

2 teaspoons cumin

1/2 cup chopped cilantro

1/2 cup half-and-half

salt and pepper to taste

To make:

First, preheat your oven to 400 degrees, rinse off your jalapenos, wrap in foil, and throw them in for 20 minutes. Then take them out and give them a rough chop.

Scrub your sweet potatoes and cut them in half. Bring a large pot of water to boil and add in sweet potatoes. Boil until you can stick them and they are soft. Drain and let them cool until you can handle them. Peel off the skin, set aside.

While potatoes are cooling, add butter to the soup pot over medium-high heat. Add onion, saute until onions are translucent, add garlic and saute about one more minute. Cook your bacon separately in the microwave, oven, or in a skillet. When cooked, break 3 of the slices into pieces and add to the onions and garlic.

Add chicken broth to the pot, cover and bring to a boil. Slice the peeled sweet potatoes into bite sized pieces and add to the soup pot. Add jalapenos, cumin, cilantro, and half-and-half. Stir into soup. Sprinkle with a little salt and pepper.

Use your immersion blender or regular blender, to blend all the ingredients until they are smooth with no lumps. Add salt and pepper to taste. Sprinkle remaining bacon and some cilantro on top.

Avocado Grilled Cheese Sandwiches

Ingredients:

4 slices of bread-I used multi grain sandwich bread

1/2 large avocado

4 thin slices havarti cheese

a little butter

To make:

Butter each piece of bread. Flip over and spread 1/4 avocado on two of the slices, on their opposite slice place 2 slices of havarti cheese. Make into a sandwich.

Cook sandwiches over medium heat in a non-stick pan. When one side gets nicely browned, flip it and brown the other side!

Enjoy!

Jalapeño Poppers
Ingredients

12 extra-large jalapenos (with stems)
 3 cups (about 3/4 pound) grated mozzarella cheese
 2 quarts canola oil
 2 cups masa harina
 1 to 2 tsp. chipotle chili powder , to taste (optional)
 1 1/2 tsp. kosher salt , plus more to taste
 1/2 cup all-purpose flour

Directions

1. Note: Masa harina, a type of corn flour used to make traditional dishes like tortillas and tamales, is available in grocery stores and Mexican markets. When working with jalapeños, be careful not to touch your face; if you have sensitive skin, you may want to wear plastic gloves.
2. Place a rack in the oven about 8 inches from the heat source; preheat broiler. Arrange jalapeños on a baking sheet and broil, turning occasionally, until charred and softened but still somewhat firm, 7 to 8 minutes. The jalapeños can also be roasted over the open flame of a gas stove burner. Transfer to a heatproof bowl, cover tightly with plastic wrap, and set aside for 10 minutes.
3. Working carefully, use a paring knife to scrape off and discard as much jalapeño skin as possible. Make a cut down 1 side of each jalapeño and remove ribs and seeds with a small spoon, being careful not to tear peppers further. To fill each jalapeño, firmly press together 1/4 cup cheese in the palm of your hand to form an oblong mass, then stuff inside jalapeño; set aside.
4. Pour oil into a large pot and heat over medium-high until oil registers 375° on a deep-fry thermometer. Meanwhile, in a large bowl, whisk together masa harina, chili powder, 1 1/2 teaspoons salt, and 2 3/4 cups water. Put flour in a wide, shallow dish.
5. Working in batches, roll jalapeños in flour, shaking off excess; then hold each by the stem and dredge in batter to coat completely. Carefully drop jalapeños into hot oil by their stems and fry, turning occasionally, until deep golden brown, 4 to 5 minutes. Transfer to a paper-towel-lined plate, season with salt to taste, and serve warm.

3 girls, 1 guy & cards

Ladies night turned out great as always but the twist was we had one husband in the mix. Of course he is a good one and funny. A few games and I held my own. Meaning I did not lose every hand! Yeah me! 


Lots of laughs and a great night. milky

Norah Jones

http://www.youtube.com/watch?v=c1V5Wk9gb4U
http://www.youtube.com/watch?v=QJ1PKjmMPFw&feature=related
http://www.youtube.com/watch?v=g35zS1tVO3o
http://www.youtube.com/watch?v=YfRCpVxnJe4&feature=related

http://www.youtube.com/watch?v=vn9ywIdL8n4

Little broken Hearts


Little broken hearts of the night
 Slowly picking up their knives
 On the way to the fight
 Tonight they want revenge

Beautiful soldiers in their beds
 Making love inside their hands
 With no chance to defend
 Tonight could be their end

With the weapons in their hands
 And their eyes closed as they stand
 Can they end it all tonight so easily?

Did the darkness of their days
 Make them let go of their light?
 Will they want to find a way
 To make it all right?

When the beautiful awake
 See the sadness in their eyes
 Will they want to find a way
 To make it all right,
 To make it all right?

Only the fallen need to rise
 What if lightning strikes them twice?
 Will they give up on their lives
 And finally divide?

Did the darkness of their days
 Make them let go of their light?
 Can they ever find a way
 To sleep side by side?

When the beautiful awake
 See the sadness in their eyes
 Will they ever find a way
 To sleep side by side,
 To sleep side by side,
 To sleep side by side?

Po Boy's

Deep Fried Oysters Po Boy


You need deep fried oysters to make your oyster po boy from and you will want to double bread your oysters and deep fry them for the best tasting oysters. You will want a pint of oysters and you will need a bowl where you have 2 cups of whole milk and 2 large eggs whisked together very well. In another bowl you want 2 cups of all purpose plain flour , 1 teaspoon of salt and 1 teaspoon of black pepper. All your oysters get double breaded and laid on a plate until you get ready to fry the oysters. Fry your oysters to golden brown and drain well on paper towels.

Now you will want to separate lettuce leafs and slice your tomatoes and now your ready to make your Spicy Remoulade Sauce. You will need.

1. 2 Cups Mayonaise

2. 1/2 Cup Yellow Mustard.

3. 1 Tablespoon Minced Fresh Garlic.

4. 1 Tablespoon Sweet Pickle Juice.

5. 1 Tablespoon Capers.

6. 1 Tablespoon Prepared Horseradish.

7. 1 Teaspoon Ground Cayenne Pepper.

1. Mix all of your above ingredients into the food processor and puree well until very well mixed. Place in a plastic container with lid so you can place the left over spicy remoulade sauce into the refrigerator.You will want to spread a generous layer of the spicy remoulade sauce over one side of your bread. 
2. Once you have your spicy remoulade sauce made you can finish putting together your oyster po boy sandwiches and now your ready to enjoy one of the best tasting sandwiches you will ever eat. 

Shrimp Po Boy

Ingredients

Vegetable or peanut oil, for frying 

1 large egg 

1 cup milk, eyeball it 

1 1/2 pounds large shrimp, deveined 

Salt 

1/2 cup flour 

1 cup cornmeal or bread crumbs 

2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay) 

4 soft club rolls or sub rolls, split 

1 beefsteak tomato, thinly sliced 

8 pieces Bibb or butter lettuce 

1 lemon cut into wedges 

1/4 cup sweet pickle relish 

1/2 cup spicy, grainy mustard 

Few drops hot sauce

Directions

1. Preheat 1-inch of oil in a deep skillet over medium to medium-high heat. 
2. Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
3. Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place. 
4. 
   

Roast Beef Po Boy

Ingredients

 

yield: serves 4, active time 1 hour, total time 1 day

 

1 1/2 pound beef top round roast

2 tablespoons vegetable oil

1 medium carrot, roughly chopped

1 large onion, roughly chopped

2 stalks celery, roughly chopped 

1 quart low-sodium chicken broth

2 bay leaves

4 sprigs thyme

3 tablespoons butter

3 tablespoons all purpose flour

2 medium cloves garlic, minced (about 2 teaspoons)

2 teaspoons freshly ground black pepper

Kosher salt

Two 18-inch loaves soft crusty French bread

1/2 cup mayonnaise

16 Kosher dill pickle slices

1 large tomato, thinly sliced

2 cups shredded iceberg or romaine lettuce

Directions:

1. Adjust oven rack to lower middle position and preheat oven to 225°F. Pat beef dry. Heat vegetable in large Dutch oven over high heat until smoking. Add beef and cook until well browned on all sides, about 10 minutes total, reducing heat if bottom of pot begins to burn. Set beef aside. Add carrots, onion, and celery to pot and cook, stirring frequently and scraping up browned bits from bottom of pan until vegetables are well-browned and beginning to tenderize, about 8 minutes total. Return beef to pot and add chicken stock, bay leaves, and thyme. Bring to a boil, cover pot, and place in oven. Cook until beef is fork tender, but not falling apart, about 2 hours.
2. Remove beef from oven and allow to cool for 2 hours at room temperature. Place entire pot in refrigerator and allow to cool in liquid overnight. The next day, open pot, remove beef, and carefully spoon off any solidified fat from surface of stock. Strain stock through fine mesh strainer and discard solids. You should have about a quart of stock.
3. Adjust oven rack to lower middle position and preheat oven to 350°F. Heat butter in medium saucepan over medium heat until foaming. Add flour and garlic and cook, stirring constantly with wooden spoon until amber in color with a nutty, garlicky aroma. Slowly pour in stock, whisking constantly. Bring to a boil over high heat then reduce to a simmer. Add black pepper. Reduce until thick gravy-like consistency is reached, about 10 minutes. Season to taste with salt.
4. Meanwhile, slice chilled beef into 1/8th inch slices and arrange in 13 by 9 baking dish along with any beef "debris" that collects on cutting board. Pour hot gravy over top. Cover tightly with aluminum foil and place in oven until beef is completely tender, about 1 hour.
5. Split French rolls in half crosswise then open up lengthwise. Place bun bottoms on rimmed baking sheet. Spread with half of mayonnaise. Divide beef and gravy evenly between bun bottoms. Place tops on sandwiches and toast in oven until crisp, about 5 minutes. Remove from oven, open tops, and place pickles, tomato, and lettuce on top of beef. Serve immediately.

At the end of the day

At the end of the day, I am nothing and have no one and it is loneliness that surrounds me in the days and in the nights. For so many years I have been alone and it hurts so much inside to see that all this time has passed by and there is nothing and no one here.


At the end of the day, what is left for me?

Milky 

My Heart Gave me

My heart is still torn and I wish I could forget. I just want to close my eyes, not see you or hear you in my mind but I still do. I hear every word you had ever said to me. I believed so much back then and I was foolish. I was blinded by what I believed and what I wanted. I made so many mistakes back then and if I could back, take it all back. I would. I would undo everything and life would be different - perhaps better but I know that is not true. I know what my heart gave to me - you.

Milky

Life changes

Life throws us all kinds of curves. People play parts in our us lives that changes us forever. Sometimes the changes are great and sometimes they are so bad. What do we do? 


When the changes are good we are happy and enjoying the new changes but when they are bad we cannot believe just how bad things got. Or did we? Did we always know that that person was bad for us and not the answer we needed to get by? They may have been a good person but what happened to make the changes were bad. 


A bad person can make changes in your life, so does that mean they are all bad? If the changes they made to your life was really for better, then you have to say that they were not all bad.


Even through the bad out weighs the good it is not fair or right to say that that person was all bad. We have to see the bigger picture. Something good came out of things and we can be grateful, while at the same time regret all of the rest.


It is life - bad, good, happy, sad, laughter and tears. The fact of the matter is that we have all done something that was awful and we have flaws. We try to do the right thing but sometimes we get lost and cannot find our way back to the good.


It is to bad that we are not always strong enough to be our best every second of every day and I know I want to be.

Milky

Chicken Quesadilla

Ingredients

•About 450g Grated cheddar cheese
•500g tine of chicken soup
•2 - 3 Boneless and skinless chicken breasts, cooked
•Jalapeno peppers, to your taste, finely chopped
•Pepper
•1 Jar of salsa
•3/4 Cup of sour cream
•8 Tortillas, preferably flour
•Handful of mushrooms
•1 onion
•1 green pepper

First of you need to cook the chicken and shred it. Either under the grill or boilingit is sufficient.

Ok, so shred the chickena and mix it in a large bowl with the cheese, soup, sprinkle of black pepper, and the jalapeno peppers.

Fry up the mushrooms, onion and peppers untill soft and add to the mixture.

Mix well.

Lay out a tortilla and cover half of it with this mixture. Fold the the other half over and squash down untill the mixture gets close to but not over the edge of the tortilla. Squash the edge to seal. 

Point Clark, Ontario

A new place I want to visit. Milky



First lit on April 1, 1859, Point Clark Lighthouse is one of six Imperial towers built on Lake Huron and Georgian Bay between 1855 and 1859 by John Brown. The 87-foot tower was constructed of limestone quarried in nearby Inverhuron and warns mariners of a dangerous shoal located three kilometers offshore. The walls of the lighthouse taper from a thickness of five feet at the base to two feet at the top. 
In 1967, the lighthouse was declared a national historic site, a first for an Ontario lighthouse. 


In 2011, a $622,000 contract was awarded for the restoration of Point Clark Lighthouse National Historic Site. On announcing the action, Peter Kent, Canada's Environment Minister and Minister responsible for Parks Canada, said "Last year, Parks Canada developed a plan to restore the Point Clark Lighthouse and reopen it to visitors. Today I am pleased to announce that the Government of Canada is contributing to preservation of this regional icon of marine heritage." 


The work, which will include complete repair and refinishing of the tower’s stone exterior, repairs and repainting of the glazed lantern and metal roof, and some interior and below-ground repairs, will be performed by Heritage Restoration Inc. of Uxbridge. The tower was closed for the 2010 and 2011 seasons after deteriorating stone on the face of tower became a safety hazard. 


Once restoration worked started and the exterior surface treatment was sandblasted away, it was discovered that the tower had four significant cracks, not just the one known large vertical crack. In addition, after the joints of the tower were raked in preparation for rejointing, it was found that the original mortar behind a two-inch-thick modern layer had no supporting strength. Given these unexpected issues, work on the tower was stopped. Moisture has penetrated to the rubblestone core of the tower through the top eight courses of stones, prompting the contractor's engineer to recommend the removal of the lantern room so more effective repairs can be made. A new design, schedule, and budget have to be determined before the work can proceed. 

To much rain

I like rain. I like the sound it makes on the ground and roof tops. What I do not like is the crackle of thunder. The whole house shakes and that freaks me out! Phoenix was so scared he came running in the room, jumped on top of me and pushed his way behind and under my back. What a big baby! I hate being alone when it is like this! I hope you are okay.

Milky

So so sick - me so sad

I feel like crap! Headaches, heartaches, fever, vomiting and so sore. More days of bad. It is so awful. I wish so many things but for now just wish the pains would go away.


Milky

Not around

The next couple of months is going to be hell for me, not just because of the move which is a pain. The past comes up and of course it is all falling down around me during the same months.

As much as I try to let the past go, it just keeps haunting me. I wish I knew how to turn off the memories. That is a pill I would not mind taking but no such luck. My heart aches! I am more tired each day. 

I am sorry that I am not around...

Milky

Shake it off

Regrets collect like old friends
Here to relive your darkest moments 
I can see no way, I can see no way 
And all of the ghouls come out to play 
And every demon wants his pound of flesh 
But I like to keep some things to myself
I like to keep my issues drawn
It's always darkest before the dawn
And I've been fool and I've been blind
I can never leave the past behind
I can see no way, I can see no way
I'm always dragging that horse around
All of his questions, such a mournful sound
Tonight I'm gonna bury that horse in the ground
'Cause I like to keep my issues drawn
It's always darkest before the dawn
Shake it out, shake it out Shake it out, shake it out, oh whoa
Shake it out, shake it out Shake it out, shake it out, oh whoa
And it's hard to dance with a devil on your back
So shake him off, oh whoa
And I am done with my graceless heart
So tonight I'm gonna cut it out and then restart
'Cause I like to keep my issues drawn It's always darkest before the dawn
Shake it out, shake it out Shake it out, shake it out, oh whoa
Shake it out, shake it out Shake it out, shake it out, oh whoa
And it's hard to dance with a devil on your back
So shake him out, oh whoa
And it's hard to dance with the devil on your back
And given half the chance, would I take any of it back
It's a fine romance but it's left me so undone
It's always darkest before the dawn
And I'm damned if I do and I'm damned if I don't
So here's to drinks in the dark, at the end of my rope
And I'm ready to suffer and I'm ready to hope
It's a shot in the dark aimed right at my throat
'Cause looking for heaven, for the devil in me
Looking for heaven, for the devil in me
But what the hell, I'm gonna let it happen to me, yeah
Shake it out, shake it out Shake it out, shake it out, oh whoa
Shake it out, shake it out Shake it out, shake it out, oh whoa
And it's hard to dance with a devil on your back
So shake him off, oh whoa
Shake it out, shake it out Shake it out, shake it out, oh whoa
Shake it out, shake it out Shake it out, shake it out, oh whoa
And it's hard to dance with a devil on your back
So shake him off, oh whoa


FLORENCE AND THE MACHINE - SHAKE IT OUT

O Sleep

O Sleep, come for me, I will go quietly,
where the roof doesn’t leak in my heart.
 O Sleep, come for me,
I’m a boat, sprung a leak,
 I’ll hide and you’ll seek a new start

for me. Until dawn, I’ll be too gone
 to care how grey the day is.
The dreams that it chases away,
 they stay asleep.

O Sleep, come for me,
I will come willingly,
 like a leaf from a tree in October.
O Sleep, come for me, I wait hopefully.
 I was drunk on a dream, now I’m sober.

From now until dawn,
it can’t be too long for me,
I count the hours
 ‘til I sleep with your feet by my feet,
your breath on my cheek, asleep.

Lisa Hannigan

Skinny Girl Cocktail

 ■1-2 bottles of crisp white wine, I used 1 bottle Sauvignon Blanc and 1 bottle of sparkling Vino Verde
 ■2 ripe local peaches, sliced
 ■1 pint raspberries
 ■2 kiwis
 ■several sprigs of mint
 ■Stevia, I used NuNaturals Alcohol Free Stevia

Simply add the sliced fruit and mint to the wine and add several squirts of NuNaturals Alcohol Free Stevia until desired sweetness is reached (REMEMBER: if you want to order your stevia through iherb.com, you can use my discount code WAG472 to get $5 off your first order). Let sit for at least an hour in the fridge to let the flavors infuse. In the summertime it’s also nice to freeze half of the fruit and add right before serving so they act as ice cubes in the Sangria.

from: http://lindawagner.net/blog/2011/07/skinny-girl-cocktail/

Bloomin onion

Directions


For the Dip: 


Ingredients


2 tablespoons mayonnaise 
2 tablespoons sour cream 
1 1/2 teaspoons ketchup 
1/2 teaspoon Worcestershire sauce 
1 tablespoon drained horseradish 
1/4 teaspoon paprika 
Pinch of cayenne pepper 
Kosher salt and freshly ground black pepper 


For the Onion:

1 large sweet onion, such as Vidalia (about 1 pound) 
2 1/2 cups all-purpose flour 
1 teaspoon cayenne pepper 
2 tablespoons paprika 
1/2 teaspoon dried thyme 
1/2 teaspoon dried oregano 
1/2 teaspoon ground cumin 
Freshly ground black pepper 
2 large eggs 
1 cup whole milk 
1 gallon soy or corn oil 
Kosher salt



See how to slice a Bloomin' Onion 


Combine all of the dip ingredients in a bowl, cover and refrigerate. 


Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

How to Slice a Bloomin' Onion 


1. Cut off 1/2 inch from the pointy stem end of the onion, then peel. 


2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.

3. Repeat to make four evenly spaced cuts around the onion. 


4. Continue slicing between each section until you have 16 evenly spaced cuts. 


5. Turn the onion over and use your fingers to gently separate the outer pieces.