breakfast

Eggs on a Funday, winning style.

May 19, 2013 by Edlyn

There’s an expression in this country, which I’m going to use right now. It’s “blue collar” and relevant. Urbandictionary dot com, the know-all of pop culture references (because it allows common folks like us to look up the meaning of dumbass) should have a somewhat appropriate explanation of it. Look it up because 1:07:48 and just one 30 second break later…

Git r done.

And since I’m going by urbandictionary.com definition #1, this next expression seems fine as well…

Woooooooooooo!!!

Egg bhurji with dal

Sometimes I feel this is the only reason I make dal, so I can scramble it into eggs the next morning. As if I need any reason to make dal in the first place, right ladies?! Ladies? …Erm. Okay, I’ll rephrase that. Right, nobody?

That’s what I’m talking about.

If you’re wondering what bhurji is, it’s eggs scrambled with onions, spices, tomatoes, chillies and mostly I don’t even remember what else. If you’re wondering what dal is, it’s all the pretties from the family of split lentils that my Indian peoples make into this stew-like dish. It’s usually eaten with rice or roti/chapati/paratha and I am so lucky to live with another human who won’t touch it with a 10-foot-pole. It’s better that way. More for me.

More for eggs the next morning.

I was trying to post my easy recipe for it this week but I forgot (conveniently) the food blog requisites. When I did remember, I took this picture.

Oh, sometimes you also eat it with bread.

The universe was on my side this week though. Ms Hungry & Excited made dal and it’s just what I was looking for on her blog a week ago. I didn’t find it then, which forced me to make my own (FORCED, right) and then I took that ^ picture in the middle of stuffing my face. I meant every second of it.

Ingredients

2 eggs
Bread of your choice. I picked up some panini loaves because they reminded me of Goan paav (bread)
1 dal recipe

What I didn’t use from her original recipe is the kasuri methi, asafoetida and red chilli powder. Instead of using red chillies, I used serrano peppers. Also, toor dal is yellow split lentils. I cook one cup of the lentils (soaked overnight) in a pot with 1 cup of water for about 25 minutes or until soft. It’s only because I don’t own a pressure cooker and I don’t plan on owning one either.

If this made no sense to you, the comment space is all yours.

Once your dal is ready, don’t eat it! Well, eat some because it’s freakin delicious.

The next morning, it will be even more so. That’s the thing about food from my hood. It just gets better with time. At least until it can’t anymore. Stop talking, Edlyn.

Break two eggs in a bowl and beat them well. Pour the eggs in a hot, greased-with-oil pan and scramble until it just begins to set. As soon as it gets clumpy, take about a serving spoon scoop of dal and mix it into the eggs. Keep scrambling until some of the water from the dal evaporates and the eggs are scrambled through (or done to your liking).

It’s best eaten with bread. In Goa. At my house.

Can’t live without strawberry fields forever Thursday

May 16, 2013 by Edlyn

That was never going to be the title of this post but who cares? I allowed myself to change my mind and ran with it. Y to the E to the Yes, I did.

This past Sunday, I went and saw my favourite Seattle orchestra cover songs from the Sgt Pepper Lonely Hearts Club Band album and oh man. The only thing better than listening to a recording of the songs by the Beatles is listening to an orchestral arrangement of it in an early 20th century theater. The second best thing would be for the orchestra to follow me home and play my life’s soundtrack as I walk my way through the haze maze.

Which brings me to strawberries.

I’m still trying to figure out what’s seasonal here and what isn’t. All this while I was thinking strawberries were a summer berry but wrong wrong wrong you are Edlyn and how glad I am for that. With the brand new stop eating crap diet I’ve kindly made known to all who live within this little box, strawberries have become breakfast, lunch, drinks and dessert. Before you think I’m going crazy, that’s not all we consume. I wish! I need my carbs, girlfriend.

Which brings me to breakfast. Cereal. Breakfast cereal.

It really is an American thing, isn’t it? I remember when they came out with Kellogs cornflakes in India. At first it was like “yaaayy” and very soon it as all *womp womp*. If I could describe it better, I’d say I felt like I was eating milk-soaked cardboard. With sugar. I was happy to stick with chapatis and mango jam with tea. Here, breakfast cereal is sort of insane. As much as I love how easy it is for us all to throw together, it doesn’t do much for the hunger clock that ticks in my brain. It doesn’t play me Beatles’ songs and it doesn’t fall into the stop eating crap diet I’ve made known to all who live in this little box.

So I made my own. It has strawberries.

Rolled oats and strawberry breakfast cereal

This recipe serves two people and the toppings (apart from the strawberries) are completely up to you,

Ingredients

1 cup rolled oats
1 cup almond milk
1 cup quartered strawberries
1 tbsp honey (or any sweetener of your choice)
Roughly chopped walnuts and raisins to go on the top

Roughly chop the walnuts and quarter the strawberries and have them on standby. Until you’re ready for them, you know.

Put the rolled oats and almond milk in a bowl and let it sit for about three minutes. This will help the dry oats soak in as much of the liquid, making it a perfect bite in the end. If you like your cereal to be less liquid-y, just decrease the quantity of milk to 3/4 cup. If you like more milk, you can do that as well.

Once the oats have had a chance to sit for a while, distribute them in two bowls and top with half of the strawberries, walnuts, raisins and honey.

Nothing is real.

Eggs on a Monday.

April 29, 2013 by Edlyn

Because I was Debbie Downer on Sunday.

I wasn’t feeling that way the entire day though. It was only when I sat down to write that I let nostalgia carry me on. It was an almost continuation of the night before (Saturday) where I let myself have intense thoughts about my role in this world. Now if I keep typing, I’m sure I’ll get carried away by it all again. All you need to know is that I wasn’t inebriated or hormonal.

I’m just a little spark waiting to start a metaphorical fire.

Deconstructed green egg wrap

When eating fruit, remember who planted the tree; when drinking water, remember who dug the well.

This isn’t a quick breakfast if you don’t have pesto in a bottle in the fridge. I usually make a tiny batch when I have leftover cilantro or parsley and I have no idea what to do with it (there’s only so much you can garnish!). The ingredients for this are also flexible as are all my egg recipes. For the first time ever, I’m going to list out the ingredients rather than just smush them together in a paragraph. I think you’ll be be happier that way. I still don’t want to add numbers to how much you can use and if I have, it’s only to guide you. Sunday are for not caring too much and that’s how I always want it to be.

Ingredients

2 eggs
2 tbsp half and half or milk
1 (spinach) tortilla
1/2 an avocado
Finely chopped red onion
Cilantro pesto, to spread
Greens of your choice
Salt and pepper to taste

Beat the eggs with the half and half (or milk) in a bowl and fry it in a non-stick pan. To make sure it cook evenly, push the partially cooked edges of the egg towards the centre (with a spatula) so the un-cooked, liquid parts get to take their place. Do this until the egg is more or less well-cooked on one side. Sprinkle it with salt and pepper. You can also do this step later. On another pan, warm the spinach tortilla and have it ready for the egg to go on top. Getting back to the egg, flip it over and leave it on the pan for 30 seconds. It’s ready. You should have a round omelet. It shouldn’t be too laborious. If it is, take a nap.

With the egg on the tortilla, it’s time for some fun. Spread the cilantro pesto on the top with the back of a spoon – as much as you like. In a smaller bowl, smash the avocado and sprinkle some red onion in it. Take some (or all) of this avocado mixture in a spoon and drop it on top of the pesto. Spread it unevenly around the centre of the egg. You can add finely chopped serrano/jalapeno peppers (with few seeds), paprika or salt/pepper to this if you’d like some heat. Place the greens on top at the end and you’re done.

Breakfast, brunch or whatever you like to call it, is served.

Sunny side up say whaaaaat.

March 31, 2013 by Edlyn

Is it strange that I spend quite a lot of my time thinking I was made for bigger things? That I should have already written my bestseller and signed every fan copy requested of me while juggling a media career where I talked for 30 minutes every week on how we just need to get along and have cookie exchanges.

Cookie exchanges. Like stock trading with cookies.

Never mind all of that. I figure if I wanted something really badly, I would have done it already. No excuses. I sometimes wonder how I’m going to keep writing this way. Everyday, almost diligently. With strong doses of “move your arse”, I have managed well so far. Last year was spent just sitting around contemplating what I could so instead of whining. Now I just sit around. I DO NOT.

Here’s your lesson that you can gain nothing from whining but a lot from sitting down. I’ve made a lot of things in the kitchen and a lot of messes I just did not want to clean up. The fact remains that I’m always going to love cooking and taking pictures of my food. Nobody can take that away from me, least of all the pressure I sometimes put on myself to write.

My “eggs on a Sunday” post has been MIA 3 weeks now. I was going for week 4 but I changed my mind. This is a good thing because we’re all going to be winners here.

Winners not whiners. I’m going for gold, if you didn’t already know.

Sunny side up eggs on creamy-mustardy spinach

You’ll need 1 egg, a cup of spinach, dijon mustard (or any mustard you want to experiment with), heavy cream, bread crumbs (I used panko crumbs because it’s all I had), mustard seeds, parmesan-reggiano, salt and pepper. Oh, also heat the oven to 400 degrees F which takes 8000 push-ups worth of time to do in this house. You should see my arms. Buff.

On a baking sheet lined with a tiny bit of foil, mix together 1/2 tsp mustard seeds, 1/4 cup bread crumbs and 1 tsp of mustard. Put this in the oven for 5 minutes. This will go on top of the egg, for crunch ye know?

Pour water in a skillet to cover half of it and wilt the spinach in it. This should take about 3 minutes. Once it’s done, drain the spinach and squeeze out the water from it. Wipe the skillet clean and put it back on the stove with the spinach, 1 1/2 tsp mustard and 1 1/2 tbsp heavy cream. Stir until the spinach absorbs the cream and mustard, taking on a creamy texture itself. This will take 3 minutes. Season with salt, pepper, and a sprinkle of parmesan cheese. Put it on a plate and fry the egg.

HURRY.

Break the egg into the pan and once the white is completely cooked, put it on top of the spinach and sprinkle the bread crumbs on the top. Tres facile, ne c’est pas?

I try, I do.

If there’s that thing you’ve always wanted to try, do it.

Don’t be like me, hiding my non-existent bestseller from the world and everything.

Can’t live without snack bars Thursday

March 21, 2013 by Edlyn

I might be exaggerating a little when I say I can’t live without a snack bar. I can definitely live without them. Now more so than ever since going to a grocery shop requires every drop of determination I store in my quads to take a bus there. If you must know, a more accurate representation of what I can’t live without is quick to-go healthy snack things that I can just stuff in my bag for my bus rides. As if to say I’ll get stuck in traffic and might have to start chewing my shoe. I’m kooky but I’d never do that. What do shoes taste like anyway? Assuming you have a distant uncle who makes edible wearable shoes…you know, the usual.

For a person who takes her snacking so seriously, you’ll always find seeds and dried fruit in the house. Like a squirrel. My friend Claire (who quotes lines from my blog and makes me feel shy) would joke everyday about me eating bird seed when we worked together at the world’s best newspaper. It was the best, right Claire? I feel like she can hear me.

Last last week when we (not Claire and I {I wish}, rather Awesomeshoes and I) went for a hike on the island, I knew we had to have snacks. Even if we didn’t walk 5 hours and instead chose to vegetate in our stretchy pants, I’d still know we had to have snacks. I’m very intuitive that way. The old me would go to Trader Joe’s and pick a selection of granola bars and fruit-roll ups but the new me wanted to be more efficient. In the spirit of making the best of what we already have, I did exactly that.

I found this great guide to making protein/energy bars on this blog and I thought how lucky I was because I knew what all of those ingredients were. Admit it, sometimes you look at a plain and simple recipe and it’s plain and simply WTF. This wasn’t like that at all. Great!

The day before the hike, I put all these ingredients together and thought I’d leave out the flour because the other ingredients seemed sticky enough to bind everything together. They weren’t. No big deal except I had to fill crumbly crumbs into a Ziploc bag and those make for slightly difficult “on the move” snacking. On that day however, I felt blessed to be alive with my favourite person. As long as I had my water bottle, we’d be okay.

The next week, I tired it again and down below lies a successful second attempt and a new “Can’t live without…” recipe. Except I can live without them.

Black bean snack bars

As I (think I) mentioned, I did a lot of what this recipe entailed from a scratch. Here’s a little prior guidance if you choose to do the same. I soaked 3/4 cup of black beans overnight and then cooked them in plain water until they were soft. This generally takes 30-40 minutes. You can use a pressure cooker but since I don’t own one like a bad Indian, I just boiled them. Once cooked, drain them and leave aside. I also made the almond butter for which I’ll share the recipe in a separate post tomorrow. Can you wait that long? Okay fine, I’ll just do it today.

Ingredients

1 1/2 cup cooked black beans
1/2 cup almond butter
1/4 cup agave nectar
1/4 cup dates, chopped
1 tsp vanilla extract (optional)
1 tsp juice of a blood orange (optional)
Sprinkle of cinnamon
1 1/2 cups rolled oats
1 cup buckwheat flour
1/4 tsp salt
Chocolate chips, raisins (to stir in at the end)

Preheat the oven to 350 degrees F, which is 2085 degrees F for my oven. It’s still broken, thanks for asking.

In a food processor, pulse together the beans, almond butter, agave nectar, chopped dates, vanilla extract, blood orange juice, cinnamon and salt until combined into a paste. To this, add the buckwheat flour and process a little at a time until it’s all mixed well. Pour this out into a big bowl and mix in the rolled oats with your hands. You can also do this in the food processor but if you do, pulse it only until it mixes together. You don’t want the oats to get too crumbly and dry out the mix. Add the chocolate chips and raisins at the end and mix them manually. ROAR like a lion/ess.

Grease a deep baking pan and then spread and flatten the mixture into it. You want the the snack bars to be at least an inch thick.

Bake for 15-17 minutes on the middle rack. Let it cool before dividing it into individual bars. I always have the hardest time with the whole “letting it cool” part.

The heart wants what it wants.

Red pepper and goat cheese frittata (sort of)

March 3, 2013 by Edlyn

Stick to the Sunday program, dude.

I am. I am.

I woke up in the way I want to wake up everyday: To the sun. The blinds were closed but I knew it was there. My roomie and I knew we had to put breakfast of hold. You don’t ignore the sun in these parts.

We took the dogs and our lazy selves for a long walk and then had short playtime, which was interrupted by a black cat. More than other cat colours, black cats don’t give a shit about you or your smelly puppies. Dogs of every other shade, colour or size however, make up for that deficiency. How? They chase them. If you don’t want your dog to get run over, you chase back.

It’s a slightly inconvenient but we do what we do…for love or something.

When we got home, I remembered I made crepe batter. Too much crepe batter. So much crepe batter that it was interfering with my eggs on a Sunday. Gah.

And you know what I did? I made them anyway. In 10 seconds. So I could eat crepes with my roommate, shoo away dogs, AND get the goat cheese out of its case without my life falling apart.

Typical Sunday morning.

Red pepper and goat cheese frittata

You’ll need 2 eggs, half of a half of red pepper, chopped, (I could’ve just said quarter), 2 tbsp of chopped red onion and some goat cheese to sprinkle on the top.

Set your oven to broil. In the real world, that’s 500 degrees F. Our oven doesn’t know what that means. It goes up to 450 degrees F and decides it’s not worth the trouble. My scrapyard threats have stopped working.

Break the eggs into a bowl and whip them with a dash of salt and pepper.

Cook the onions and red pepper in a frying pan with oil until the onions get soft. It should take about 2 minutes. Once this step is done, pour the eggs into the frying pan and cook them for 3 minutes, constantly stirring so they don’t set. They need to be only partially cooked.

Since I don’t own a skillet I can put in the oven, I had to transfer the eggs to a ramekin. I topped it with goat cheese and cooked it for 6 minutes in the 450 degree F oven. Your eggs will be done once they puff up slightly and turn golden on the top. Let it cook and serve with chopped chives as garnish.

Or don’t.

I’m clearly not one for rules.

Now can you guess where the oven gets it from?

Poached eggs on parmesan potato hash + A chocolate box

February 24, 2013 by Edlyn

Hi Gayle, (My youngest sister who actually knows how to cook and doesn’t pretend like me.)

I made poached eggs! Do you remember when you’d say, “Make! It’s so easy” or something like that? I don’t either but every time I make poached eggs, I think of you for some reason. It’s not the first way I choose to cook my eggs because my eyes are usually blind when I wake up. I’m not saying they’re difficult to make either BUT it involved a bit more than a simple scramble and putting effort into anything food-related makes me think of you.

L’aubergines also remind me of you.

I’m not even close to you in cooking skill level. You’re a lot more stubborn when you cook, choosing to break rules and not use measuring spoons. I can’t ever tell if that’s a good thing of a bad one but as soon as we get to taste it, all doubts are put to rest. BECAUSE IT’S FREAKIN GOOD. Duh.

You’re only 22. At that point in my life, I was working at a silly newspaper. Before that I was deciding whether I should have 1 or 2 vada pavs from the canteen. I usually went with one plain vada and one complete vada pav. At 20, you laid the foundation of your own home business, designed a logo, made chocolates and went out and learnt skills that will help you be the best at your craft. You see what I’m trying to say here?

I know you feel like nobody takes you seriously at home. It’s mostly true. It’s not your fault nobody can see beyond your unruly hair that you have combed since Roma left. It’s also not your fault you were born last and mama and D love having you around more than acceptable parental levels (haha). The part that I (and I hope everybody else) take seriously more than anything is your talent. Yes, you are lazy (sorry) but when you’re at work, you’re every thing a future chef is supposed to be. You may not be able to prove that you’re 22, when you’re forever 6 but it gets a bit easier to let go when we see your passion. We’re proud.

You need to keep doing this. There’s a reason that I see your face in ever corner bakery I walk past. You’ll be the owner and maybe you’ll let me wash the dishes and make good chai. You’ll call it “Little Chocolate Box” (OBVEEESILIOUSLY) and you’ll be the happiest when you go to bed because you’re living your dream.

I am happy for you, I really am.

Now shut up and eat these eggs. And don’t wear my clothes. I’ll check when I come home, 9 months from now.

Poached eggs on parmesan potato hash

Err..how did I make thiiiss…..Oh yes. This was enough for 2 people.

For the parmesan potato hash, I used 1 potato, grated parmesan (go nuts…or not), salt and pepper.

I grated the potatoes on a cheese grater and drained then of the starchy water with a cheesecloth. It actually quite a pretty sight. I added grated parmesan, salt and pepper to the potatoes and fried them in a lightly buttered pan. Form the potato mix into a ball and flatten it on the pan. Cook on one side till it brown like in the picture and then flip it over. Repeat the browning process and set on a plate.

I used 2 eggs and poached them one at a time. I let a pot of water come to a boil. I then added a little salt and a tablespoon of vinegar to the water. I reduced the heat so the water would be set to a simmer. I broke 1 of the eggs into a cup and gently placed it into the water. I cooked it for 4 minutes because I like my poached eggs to be a little runny as well as a little firm. If you want the egg to be more undercooked, leave it in only for two minutes. You’ll have to use your kitchen judgement to get the egg cooked the way YOU want it. Take it out of the water and place them on a paper towel to dry off. Repeat with the other egg.

Place the eggs over the potato hash. Crack a bit of pepper, add some salt, toast some bread (butter it) and eat.

Gayle, why aren’t you eating?! Oh wait, you’re not here. Whatever man. More for me.

Banana pancakes. Life choices. What’s the difference?

February 23, 2013 by Edlyn

Since I’ve been so good with sharing embarrassing things about myself, I’d like to throw this information out there into the universe too. Hopefully it doesn’t find its way into a black hole:

I signed up to run a 10K race in January. Not just any 10K. It’s the Best Dressed 10K.

Applaud.

Now I know you thinking: “How is this embarrassing? I can’t even run to my mailbox! Get that triple cheeseburger!” Thank you, your words mean a lot. You had me at cheeseburger. It’s still slightly embarrassing that after 2 years of trying to be a runner, I still don’t know where exactly I stand.

2 years ago, I made a mad dash to reclaim my life after I found out I’d be married soon. I needed one more milestone for myself before the leap. As if planning a wedding in 5 months wasn’t challenging enough, I also wanted to die at the end of a half marathon. It was either that or climbing Mt Everest and Everest seemed too easy for me. After waiting till the last week to sign up, I never got a spot. No clearer indication that I just wasn’t into it.

Yet, a huge part of me still was. I kept running every week. Though I took breaks to do silly things like attend my wedding, I persisted. I read an article last year about how running was one of the greatest metaphors for life; that you get out of it what you put into it.. Since then, I’ve never wanted to jump back into fighting myself more.

I have no faith in my knees, I have the most erratic eating habits, I’ve been a failure at building muscle since 1987 but I. want. this. I want to feel the ecstasy of crossing a finishing line even though it’s only 10 kms away. If it means I’ll finally drown out those voices that say I’m incapable, I’ll take 2 of each. I will feel every step and run it like this was meant to be.

10K? No biggie. Best dressed? You better believe it.

Banana pancakes

When I eat 5 of these, I can run like it’s nobody’s business. This + Led Zeppelin = Magic to my feet. Tested and certified. It’s also gluten-free.

Ingredients

2 overripe bananas
1/2 cup almond butter
2 eggs
3 tbsp buckwheat flour
2 tbsp honey
1/2 tsp cinnamon powder
Pinch of salt

You’re going to have to do a lot of mixing, as it goes with ever pancake recipe in the world. Mash the bananas and add the almond butter to it. Mix it all up and add the eggs. Mix it some more and add the buckwheat flour, honey and cinnamon.

Heat a griddle pan if you have one. I just use a normal civilian frying pan in fear that I might type girdle instead of griddle. All I can say is, you do not want to heat a girdle. Especially if you’re wearing it. I am not. Now I’m afraid I’ve interchanged the words. Please bring it to my attention if I have. After you’re done laughing, that is.

Griddle. Heat. Done?

Spoon the batter onto the lightly greased cooking surface of choice. Once you spot tiny bubbles on the top, flip it over. Cook through a minute more on the other side and flip it on a plate. If you notice that the pancakes are turning too brown after you flip it, reduce the heat slightly.

Serve with maple syrup or butter or honey or all 3!!!

Okay maybe not all 3.

Who does that?

Can’t say.

Gotta run.

Potatoes are forever.

February 17, 2013 by Edlyn

I’ll admit with not an ounce of regret that potatoes are my number 1 favourite food in the world. I don’t think it’s possible to do anything wrong with a spud and some salt.The person I live with is probably making a stink face if he’s reading this right now (which will happen IN MY DREAMS).

But I don’t care. I liked potatoes before I liked him.

And I liked home fries since last May, when Melissa took me to breakfast on a New York Sunday, the day after I arrived in the US. Immigrant in the house. You know, I’m probably just showing off now, which is totally not what a potato is about.

They don’t mind if you chop them unevenly or don’t peel them or leave them in a basket till they start sprouting from their eyes or use them in a stock and act like they didn’t do squat. They don’t. They just take it.

Makes me cry.

This is my way of thanking them. Selfless potatoes, you matter.

Fried egg and home fries

I used 2 of the Yukon Gold variety (they look exactly like the potatoes we get in India), 1 red pepper and half a white onion.

The recipe I was kind of following suggested I microwave the potatoes for five minutes until the edges turned white. I have said before that I am a borderline snob and one of the things that make me stop and think about how I don’t want to live my life is using a microwave. In our home, we use it as storage space for bananas and sliced bread and maybe banana bread.

Instead, I turned up the oven to a very random 385 degrees F. I chopped the potatoes into cubes (1/2 inch), mixed them with olive oil, and put them on a baking tray lined with foil. I baked them for 30 minutes. At the 15-minute mark, I tossed the potatoes a bit so they would cook evenly. I also realised that 385 degrees F was a bit too random EVEN FOR ME, so I turned it up to 400 degrees F.

While the potatoes were cooking, I chopped the onion and red pepper and fried them in a teaspoon of butter until the onions were light brown. I seasoned with a 1/4 tsp of salt. Not much but you’ll know why soon enough. I put them in a bowl and set them aside. They weren’t happy but they learnt to live with it.

The potatoes came out of the oven. I added a tablespoon of butter to the same frying pan and threw the mothers in. I pressed them down with the back of a spatula and let them cook for 8 minutes. Then I turned it over and did the same thing but I let them sit for 10 minutes. I kept doing this until I got the crisp+soft texture and dark brown colour I wanted. I think it took about 18 minutes. I then added the onions and peppers and some more salt + pepper, mixed it..blah blah.

Home fries, people. My favourite.

Finally, the eggs. A serving for 2, I broke two eggs on the top but in retrospect, maybe I should have cooked the eggs separately and then placed them on top of the potatoes.

You live you learn.

I garnished it all with chives from a pot in my living room and parsley from a grocery shop nearby.

Then I ate it and blogged it.

Now I’m sleeping it off.

Happy happy happy truly HAPPY Sunday to you.

“Can’t live without” Chocolate Thursday

February 14, 2013 by Edlyn

Did you know there’s no appropriate time in the day of the week of the month in a year to eat chocolate? None. I checked. The consensus says it’s now or never. The people have spoken! I’m shaking a little from this powerful information. It’s a mix of excitement and all the sugar I just consumed….

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