Monday, April 16, 2012

You cannot erase completely...

the mistakes
the lies
the drama
the truths
the choices
the pain
the hurt
the love
the laughter
the joy
the sadness
the happiness

you cannot pretend it never happened or that you are any better than anyone else...because at the end of the day alone on a piece of sand you will totter like everyone else, fighting for an equilibrium to breath

Thursday, April 12, 2012


it's just best to walk away
Believe that Ignorance is bliss for many
Smile at the drama but refuse to become part of it

Know at the end of it can hold your head up and say I was there for you when you needed me, you chose not to be...I cannot change you but I can change how I allow people to treat me.

Saturday, April 7, 2012

Comfort Food

Comfort food!
Nothing says remembering when I'd walk in the door and my mom was making my ultimate comfort food.  The smell, simplistic yet so...screaming she loved me...

I am sharing my  recipes for the best dinner I ever got to eat.

Simply put mac n cheese, corn fritters, breakfast sausages and stewed tomatoes....filling and a hug all wrapped in one!

Corn Fritters


  • 3 cups oil for frying
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white sugar
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1 tablespoon shortening, melted
  • 1 (12 ounce) can whole kernel corn, drained


  1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
  2. In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
  3. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Macaroni n cheese

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 6


  • 8 ounces elbow macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/8 pepper, or to taste
  • 1 cup milk
  • 1 cup light cream or half-and-half (or more milk)
  • 2 cups shredded sharp Cheddar cheese
  • 3/4 cup breadcrumbs tossed with 2 tablespoons melted butter


Cook macaroni following package directions. Drain in a colander and rinse with hot water; set aside.

Butter a 2-quart baking dish. Heat oven to 350°.
In a saucepan, melt 4 tablespoons of butter over medium-low heat. Stir flour into the butter until smooth and bubbly. Stir in the dry mustard, salt, and pepper. Gradually add milk and cream, stirring constantly. continue to cook, stirring constantly, until thickened. Add cheese and continue to cook and stir until melted.
Combine the macaroni and the sauce and turn into the prepared baking dish. Sprinkle with the buttered bread crumbs and bake for about 25 minutes, or until hot and bubbly and topping is lightly browned.
Serves 6.