"things will never grow the same"

I have only one piece that I like right now. It's called "Things Will Never Grow the Same", because they won't. (Blushing); Here it is:

things will never grow the same

The strong arms and

Dancing feet dissolve into

Empty half smiles,

Hollow promises.

Whiskey kisses are sticky,

Stale donuts.

Glazed eyes.

Don't you remember

Rainy windows and

Quiet movies,

Blinking the things

The silence couldn't say.

The kind of movies that have

Endings that say lies.

Don’t you remember the

Lies you told.

Finding melted chap stick

In your back pocket.

That was my favorite chap stick.

Burnt corks, burnt cookies,

Burnt sincerity.

Burned, slashed –

An inferno of

Nothingness.

Cowardly words

Piled into mounds of

Inkless pens.

The it's not me,

It's you sort of thing

Is what I meant.

No time for doubt.

No time for you.

Can't tell the time because

The hands are still.

Things will never grow the same.

recreating this blaaaahhg, yet again.

So, hi. I'm recreating this space as a place for me to post my "in-progress". Today, I feel like sharing is caring. Last night - it was very late - I decided I'm going to write a collection of things. It might be called Breakup Breakdown: Hypothetical Emotional Responses to You. 

i'm on vaycay

FINALLY, I'm back on the coast - There really isn't anything finer than the South Carolina coast. Salty hair and sandy toes. Just the way I like it. I like to pretend I'm getting tan, but it's an just illusion... My sisters make me look so PALE, ugh. I can't stay out in the sun like they can, so I've been in the kitchen more than I've been on the beach.

I'm so excited for tomorrow - My mom and I are going to a U-Pick farm. I passed the sign on the way to the tomato stand. Fresh: Eggplant, corn, okra, zucchini, squash, peanuts, tomatoes and onions. We're having grilled fish (Either wahoo, dolphin fish (mahi) or flouder, depends on what they catch) for dinner tomorrow night. I was thinking about adding some veggies to the grill too. I'll keep you posted.

A few musts when you're at the beach: LEMONS, ICED TEA, CRAB DIP AND GRILL MARKS.

Crab Dip

This recipe is from Tyler Florence. I make mine up as I go and I don't measure. I definitely add hot sauce and fresh parsley or dill.

1/2 cup cream cheese (1 package)

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1/2 tablespoon lemon juice

salt and pepper to taste

12 ounces lump crab meat

2 tablespoons chopped chives

In a bowl, mix the cream cheese, mayonnaise, mustard and lemon juice. Fold in the crab meat and diced chives. Season with salt and pepper, and refrigerate until ready to use.

Grilled Shrimp and Sausage

No recipe necessary. Look at the picture, it's way too easy. Don't forget to season the shrimp with seafood seasoning or S&P before grilling.

Andouille Succotash

Succotash is the ultimate summer side. Traditionally, it is a mixture of corn, lima beans and tomatoes, but this version calls for andouille sausage (two-thumbs-up) and lime juice - totally transforms and recreates this dish into something amazing. I normally turn my nose up at anything with lima beans, but this dish is delish. Using the same pan that the sausage was cooked in really does magical things with the onions and tomatoes. If you can't find andouille, you can subsitute with kielbasa or any other sausage of your choice - I like to use the uncooked sausage that comes in a casing. It's a little more work to remove the casings, but it's totally worth it. I'd definitely recommend this succotash with something grilled - pork chops or a nice, fat fillet.

Andouille Succotash

Adapted from Fresh Easy Fast

• 2 tablespoons (1/4 stick) butter

• 1/4 cup minced onion

• 2 cups frozen baby lima beans, thawed

• 2 cups frozen sweet corn, thawed

• 6 ounces andouille sausage, casings removed

• 2 cups chopped fresh tomatoes (about 3)

• 2 tablespoons chopped fresh parsley

• 2 teaspoons fresh lime juice

Melt butter in heavy large skillet over medium heat. Add onion; sauté until soft, about 5 minutes. Add lima beans, corn, and sausage; season with salt and pepper. Sauté until vegetables are cooked through, about 8 minutes. Add tomatoes and cook 3 minutes longer. Mix in parsley and lime juice. Season to taste with salt and pepper and serve.

Mary Grace, smelling the succotash.

Oh, succotash is was introduced by the Native Americans. Thanks, guys.

Obsesh with pie crust

I've developed an obsession with pie crust. I think it might be because one can purchase a box of two at the grocery store, and leaving only one task: unrolling the dough. The hard workers at Pilsbury do the dirty work for me. Sunday I made the blueberry-peach galette. Last Tuesday I made a banana-chocolate-walnut chess pie. There were very ripe bananas and I did not want banana bread. I wanted something with chocolate and lots of sugar. Here is the basic recipe for Chocolate Chess Pie: You can add whatever your little heart desires: strawberries, orange zest, pecans, walnuts, chocolate chips, coconut - virtually anything. Live a little.

Chocolate Chess Pie

Adapted from Fresh Easy Fast

• 1/2 cup (1 stick) unsalted butter
• 2 ounces unsweetened chocolate, chopped

• 1 cup sugar
• 2 large eggs
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 purchased frozen 9-inch pie crust

• Whipped cream

Preheat oven to 325°F. Place baking sheet in oven. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth.

Remove from heat; cool 10 minutes.

Whisk sugar and eggs in medium bowl to blend. Whisk in chocolate mixture, then bourbon, vanilla and salt. (I added Pecans to this one, my third chocolate chess pie of the summer). Spoon filling into crust.

Place pie on baking sheet in oven. Bake until edges of filling puff and begin to crack and center is just set, about 30 minutes. Transfer pie to rack and cool completely. Serve with whipped cream. Fresh whipped cream - not the kind in the can. Gross.

Blueberry-Peach Galette

This is seriously the easiest dessert out there. Any-kind-of-fruit Galette. I know what you're thinking - sounds so sophisticated because it's French name, but I aint' tellin' no lie, it's easier than a pie. This dessert has 4 ingredients, one of which is store-bought, so chill.

Blueberry-Peach Galette

1 refrigerated pie crust

2 cups sliced fruit (I used fresh peaches and blueberries, but you can really use any kind of fruit)

2 tablespoons Turbinado sugar, or any other natural brown sugar (Think SugarInTheRaw; If you're still confused, click the link.)

2 tablespoons unsalted butter, small cubes

Preheat oven to 475. Line a baking sheet with parchment paper. Unroll the pie crust. Arrange fruit, leaving about a 2 inch border. Fold the dough, gentle gathering the excess, into a pie crust. Brush edges of pie crust with 2 tablespoons water. Sprinkle sugar over the fruit, and crust and arrange the cubed butter on top of the fruit. Bake for 30-45 minutes or until bubbly and brown. You might have to cover the with foil, if the crust gets too toasty.

Serve à la mode; avec la glace. (Ice cream, people.)

Best things ever: Spaghetti Bolognese

Spaghetti Bolognese

Adapted from pioneerwoman.com.

You can't go wrong with a good, hearty spaghetti sauce. I really like this one because it's thick enough to get stuck inside tubes of pasta, or really hold onto the wider varieties of pasta. There are a few secret ingredients that really make this sauce out of control. Can you guess what they are? Hint: one of them is red and is usually paired with a nice steak and good company. Too much left over? Use as pizza sauce. Use to cover stuffed pasta shells. Add broth, veggies and beans/rice/barley/pasta and eat is as a soup. OR freeze remaining sauce. Stop being boring with your leftovers. It's time to start living your life. Oh, PS. I used ground turkey instead of ground beef so I could double up on the parm and butter.

1/2 cups olive oil

1 1/2 cup grated carrots

1 whole large red onion, diced

2 lb ground beef (can substitute ground turkey, chicken or Italian sausage)

2 tablespoons dried oregano

2 tablespoons dried basil flakes

1 can (6 oz) tomato paste

5 cloves garlic, minched

2 cups red wine

2 tablespoons Worcestershire

2 cans (28 oz) whole tomatoes

1 cup milk

salt and pepper, to taste

2 teaspoons sugar

2 tablespoons salted butter

Fresh parmesan; fresh parsley, chopped

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine.

When the meat is browned and combined with other ingredients, make another well.

Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir.

Add canned tomatoes and sugar.

Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need. Longer the better.

Right before serving add 2 tablespoons butter and let melt - the clarified oils in the butter will round out the sauce. DO IT! Also, add in the chopped fresh parsley. Stir.

Serve with pasta and a generous sprinkling of Parmesan cheese. Crusty bread on the side to mop up the sauce on the plate.

Recipes coming soon!!!!!

Spaghetti Bolognese, Chocolate-Pecan Chess Pie, Pecan Crusted Chicken, Creamy Spinach Orzo, Andouille Succotash & Blueberry Peach Galette!!!!! PREPARE FOR TOTAL FOOD DOMINATION.

I AM SO ELATED

I AM SO ELATED THAT I HAVE TO DEDICATE A POST TO ONE OF MY FAVORITE PEOPLE: LAUREN BROWN! She is ENGAGED!!!!!!!

Shoutout: LB, I am so happy for you and your man. I can't wait for the festivities to begin! You are going to be the most gorgeous bride planet earth has ever seen!!! My vote goes to NOLA for the bachelorette celebration...

IM SORRY WORST BLOGGER EVER

I know, I know, I am the worst blogger ever. My life has been pretty uneventful, so I am just as confused as you are to why I haven't been bloggin' and stuff. It is just honestly hard to make myself write things. So, here goes nothing.

On Wednesday I met my precious friend, Jordan for lunch on McKinney Ave. We met at the most posh location for some good ole fashioned noshing and gossiping. Yes, we did talk about others - and YES, we talked about you. Jordan lives on the other side of Dal, so it's been hard to meet up. She and I are just so busy with our lives, duh. We met up at FORTYFIVETEN - clothing/deco/eating place. The restaurant is called T-Room - How adorable is that? Click me for the menu - BEWARE: it will inspire thoughts of hunger.

I had a combo: tomato-basil soup (Very chunky tomatoes - yes, this is how tom. bas. should be) with a green goddess salad. What is this? It is basically a salad with artichokes, hearts of palm, dressed with a creamy, avocado-y dressing. Croutons are not necessary, but definitely encouraged.

Jo ordered a combo also: signature panini and tortilla soup. Signature panini: fresh mozzarella, tomato, and avocado. We were all about the avocado that day. After lunch we ventured over to the Galleria, where we were in search of some MAVS (Maverick players) buying much deserved Gucci or Louis Vuitton. We might have seen a few - we weren't sure. We didn't want to stare. Jo and I also went into Guess by Marciano to try on some party dresses. Some were sparkly, others were very tight. We may or may not have purchased matching dresses.

This is Jordan, hiding her face.

the best things: lemon & herbed roasted potatoes

Lemon Roasted Potatoes

adapted from Greek Revival: Cooking for Life by Patricia Moore-Pastides

This recipe comes from a cookbook written by Mrs. Pastides, a good friend of my parents. Most of the things in this book are traditional Greek dishes that have been given face lift, along with some fat blasted away. The particular recipe is totally easy. It calls for dried oregano, but you can definitely substitute with any other potato-friendly herb: thyme, rosemary, etc. In the cabinet, I found a cute pot of Herbs de Provence. This mix of dried herbs usually consists of savory, fennel, rosemary, thyme, bay leaf and tarragon - all depends on the brand. This recipe is all about trust, so take heed.

12 medium-size red potatoes

1/4 cup olive oil

3 tablespoons herbs de Provence

2 lemons

Sea Salt

Preheat oven to 400 degrees.

Wash and quarter potatoes (if you use smaller reds, then no cutting is necessary). Place potatoes on a heavy baking sheet. Pour olive oil over the potatoes and toss to thoroughly coat. (Don't be a baby, use your hands.) Sprinkle the the juice of one lemon over the potatoes, and then sprinkle with dried herbs. Don't worry about exact measurements. Use your eyes and brain. Do not salt yet. Trust.

Bake for 30 minutes. Turn potatoes and sprinkle them with the juice of half a lemon. Bake for another 30 minutes until the potatoes are golden brown. Remove from the heat and sprinkle with the juice of the other half of them lemon. Sprinkle with sea salt - so much tastier than table salt - trust me. Serves 6-8 as a side dish. These potatoes are the best if enjoyed right from the oven.

Don't be scared. I know the baby potates look a little toasty, but it's the sugar from the lemon juice that has created a caramelized glaze on the potatoes. Trust me on this one.

I have always salted my potatoes before cooking, but this is actually a big boo-boo. Mrs. Pastides tells us to NEVER salt potatoes until they are done because the salt with draw water from the potatoes as they are cooking. This will leave them sticking to the pan, and soggy. Not okay.

Left over potatoes and don't know what to do with them? Potato salad. Put slices in your salad for a Niçoise twist. Put on pizza. Mash them: add milk, butter, pepper, & more salt; or pan fry them and make baby potato pancakes. The list goes on. Like I said use your brain. Surprise yourself with tasty concoctions

sweet heat cucumber salad

Sweet Heat Cucumber Salad

adapted from the back of the MAGGI TASTE OF ASIA Sweet Chili Sauce bottle

This quick and easy salad is so fresh, it makes you wish you were a prince from Bel-Air. Ha. Because cucumbers are mostly water, this salad will fill you up but not make you feel full - if that makes sense.

2 medium cucumbers, peeled, halved, seeded and thinly sliced (to save time, it's not necessary to seed cucumbers)
1/3 cup diced red bell pepper
1/4 cup fresh lime juice
4 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
2 tablespoons thinly sliced fresh basil
2 tablespoons diced red onion
1/4 teaspoon salt

Combine cucumbers, bell pepper, lime juice, sweet chili sauce, basil, onion and salt in medium bowl. Refrigerate for 1 hour.