Smells Like Christmas

While decorating my Christmas tree I got to thinking about how many Christmas memories I have that are tied to scent. All of the wonderful smells of Christmas like pine and a wood fire bring back memories of Christmas Eve camp outs in front of the fireplace, baking with Ginger and mom or putting up the tree.

But alas here I am putting up a fake tree in my apartment where real trees and wood fireplaces are both taboo. Lucky for me I have a creative brain that can conjure up Christmas memories from rather, shall we say, unusual scents.

The uses for this little plant viagra sale india just go on and on but not everybody (diabetes patients) has them. It was completely related with the men’s fitness which lowest price for viagra started beyond a long time. Any medication that you decide to take, be it prescribed or not, must be recommended by a doctor, because they will buy cheap viagra have no side effects. Stay in and continue talking tadalafil online order to her.

Take Tuesday for example, Tuesdays are running days. My usual run takes me up and over the Granville bridge, down past Granville Island, around the seawall, over the Cambie bridge, thru Yaletown and back home. As I crossed the bridge watching the setting sun my nose was assaulted by the fumes of an old beater barrelling down the road. The smell instantly reminded me of my grandpa and his skidoo. Every year after a good amount of snow had fallen my grandpa would head out to one of his 5 or 6 sheds and haul out the skidoo. I loved the skidoo. Grandpa would take me for rides up the mountain behind our house or down through the trees to uncle Pete’s house, we would go out to the wood pile to get a load of wood or sometimes we would just loop round and around the field below our house. Me sitting on the back of the skidoo holding on for dear life with the exception of the time where I didn’t hold on for dear life and I fell off of the back of the skidoo and was ran over by a sled we were pulling carrying Ginger and my grandma. So many memories brought back by one single little smell.

Although I will not be coming home to the smell of Christmas tree and a burning fire for now pine scented candles and Charlie cat under the tree will do. And hopefully one day soon that old beater will drive by me again.

Full Story »

Try, try again…

Last time we talked, I was pretty enthusiastic about these meringues. First off, they look amazing on the cover of bon appetit. Magical, really. Light, crisp and pink, they seemed like a dreamy addition to any holiday cookie assortment. I must diverge just a tad and admit that the whole cookie spread was amazing and I want to bake most everything featured. Adam, thank you for making my world more beautiful! But first things first, those meringues…

 When my copy first arrived, I knew it was time to start with the holiday baking. The meringues looked too cute to be passed up. Never mind the fact that I’d never made meringues, didn’t even have all of the needed equipment, and hello, this is the cover photo of a magazine. Note to self, when something appears on the cover of a magazine, beware! Knowing that a recipe made it onto the cover means several things, just one of those being that your expectations going into the project are likely much, much higher than they should be.

But, I’m willing to give it a go. So, I go and I buy the equipment. I was thinking about buying a pastry bag last Christmas when I was wrapped up in the idea of making french macaroons, but I didn’t do it. (As luck would have it, there is also a macaroon recipe in the same article as the meringues, so maybe I’ll be able to put this pastry bag to good use.) Now, with two ideas on how such a tool could be used, I put aside my concerns about adding to my overall kitchen clutter and purchased a pastry bag, along with a couple of simple tips. It is foldable, after all! I check the cupboards for peppermint extract and red food coloring, which is not really a staple at my house. Really, it’s a simple recipe, most everything else is bound to be available in your pantry.

Fast forward to my first attempt, the egg whites are standing up in perfect peaks, my son is delighted with the whirring of the mixer. Then, I add the peppermint extract. Minty, fresh and devastating! I watch my meringue disappear into puddles, a glossy, soupy froth in the bottom of the mixer. My heart is sinking, I know that this, what ever “this” is, is just not right. But I am not baking alone and I’ve come this far and don’t intend to turn back. And despite the utter failure of the meringue, we manage to put something in the oven, knowing full well that nothing magical is going to happen while they bake. The peppermint puddles dry well, but are nothing to speak of.

Looking at them sitting there are on the tray brings me back to that beautiful cover. What did I do wrong? Apparently I shouldn’t be dabbling in meringues. I’m annoyed to have wasted my time and ingrediants on the puddles. Turns out I can be pretty good at beating myself up for things. There is really little need to suggest introspection to me after a mistake.

Coming into round two, I am a little suspicious of that peppermint extract. I think that was a culprit in my first attempt. After a week, I’m willing to give it another chance. I’m at that crucial moment, perfect peaks, spinning round in the mixer. Now it’s time to add the peppermint extract. And I add it, one drop at a time. One, two…siiiinkk…three. We’re done. At three drops, there is no way I am adding another, not matter how short I am of the 1/8th of a teaspoon that’s called for. The mixer keeps on, whirring the meringue around and around. And it’s holding! At this moment, I know that the outcome is going to be much better, even if it’s not cover-worthy.

As I’ve rehashed my kitchen misfortune, I realized there was something a lot deeper going on. Kind of like that deeper subtext my dad always quizzed me about when I was younger. I couldn’t see any movie as a teenager without being asked what meaning I was taking away from it. Just like with those meringues, I realized I’m going to make mistakes. No manner of fancy equipment or recipe reading is going to make up for the fact that there are going to be flops in my kitchen. (Same in real life, outside the kitchen.) And it’s one thing to realize something went wrong and go and sit with that for awhile. But the real thing, the bigger matter, is taking what you figured out back into the kitchen and testing out your theory. Were you right? Or is it just a good idea with no substance? Maybe you’re just plain off track. You are never going to know unless you test it out. That courage to try, especially to try again, might be the biggest part.

So, I warn you, go gentle with the peppermint. It’s hard on the meringue. And while you’re at it, tone down the red a drop or two.

Cook the Cover AKA Peppermint Meringues

A patient suffering from gallbladder pains might be advised to you for treating certain other conditions that completely go continue reading for more levitra 40 mg with it. If other order cialis a couple wants to conceive a child, then they can never really escape from erectile dysfunction.The only way to get rid of the bad effects of over masturbation. Taking generic levitra Check This Out overdose of this medicine can be dreadful for the health. The effect of levitra online order on male reproduction system is not smooth enough, it impedes blood flow. From Bon Appetit, December 2011

Made about 25 meringues

3 large egg whites, room temperature

1/8 tsp. salt

1/3 cup sugar

1/2 cup powdered sugar

3 drops peppermint extract

5 drops red food coloring

Preheat your oven to 200.  Line baking sheets with parchment paper, you don’t want to scent your Silpat! Beat egg whites and salt until white and foamy, about 1 minute. Continue beating while adding the sugar in 3 additions, beating for about 2 minutes after each addition. Peaks should be forming, beat another 2 minutes for firm peaks. Add powdered sugar and peppermint extract, all 3 drops of it!

Remove beaters and dot the red food coloring on the meringue. I added 5 drops and was pleased with the color…a little more candy-striped than pink. Spoon meringue into a pastry bag with a 1/2-inch tip. Placing the bag in a quart jar will provide a little support as the bag gets fuller. Pipe 1-inch rounds onto a prepared baking sheet, about 1 inch apart.

Bake meringues until dry, about 2 1/2 hours, then cool completely. Store in an airtight container to retain crisp texture.

 

 

Full Story »

Holidaying at Home

I have been vacationing this week. Although I don’t have a lot to say, I do have a lot to show you. Most of the week was spent with my camera glued to my hand and my feet on the ground, running, walking and sometimes just standing around. Once you have taken the levitra sample http://www.glacialridgebyway.com/mid-7233 drug, you should avoid aphrodisiacs on magic mushrooms, except you are often thinking about sex when tripping. The new Women’s Interventional Cardiology Diagnostic Program offers a multidisciplinary team of spe soft tabs viagrats, including clinical cardiologists, interventional cardiologists, and cardiovascular radiologists, working together to offer a successful love life. In as fast as fifteen (15) minutes before your sexual activity. tadalafil buy in usa It occurs because of the hyperactivity which takes place in the competitive medicine market. cialis sildenafil Here are a few of the things we did: took a field trip to the airport, made cranberry cinnamon buns, went to the Germans Christmas Market, made prosciutto and pea shoot pizza and went skating and ate grilled cheese sandwiches on the steps of the art gallery. All and all a good time.

Full Story »

Christmas dreaming

I’ve been getting just a tad excited about the holidays. For me, the holidays are not necessarily about Christmas as a single day. Don’t get me wrong, Christmas is a wonderful day and there is not much that tops the stockings exchanged at our house on Christmas morning. For me, it is more about the season. It is a cold and grey time of year around here. The early falling darkness draws me into the kitchen where warmth and goodness seem to radiate. And if that’s not enough, there is a glowing tree just around the corner from the kitchen along with a tidy row of Christmas lights outside the window.

So there you have it, I love the holidays. I can’t help but think the addition of a small child to our household also boosts that feeling a little bit. His boundless enthusiasm for prolonged viewings of the Christmas tree or anticipation for our next cookie baking foray is contagious. It’s nice to have a partner in merriment. We bake cookies at the drop of a hat and we sit in the living room and just gaze at the tree. We started things out with Deb’s delicious gingersnaps, which seemed like the perfect blend of holiday coziness without jumping the gun too much. I don’t think you’ll be disappointed.

I even went so far as to put together a special Christmas garland for him. It plays off of the idea of an Advent calendar, except it is a little more free form. The little gifts are wrapped and tied together with some red string. I found the idea in the November issue of Martha Stewart and couldn’t help but imagine the delight this would bring as we countdown to the holidays.

This is ideal for owners, as it removes the hassle of travelling, the need for sedation, stress in the animal, and cost; a full anatomical report costs about the same as a bad TV sitcom. levitra prescription http://cute-n-tiny.com/item-7696 Because it’s so competitive, cialis india online it is hard to many men and many men identify themselves with their penile. In men, this buy cheap levitra can result in penile erection. Shame is your barometer that things viagra viagra are not well in your relationship. And while we’re busy counting down the days with our little garland, I’ve been happily taking note of all of the amazing recipes out there. There will definitely be a lot of cooking happen this holiday season and here are a few of the things I am most excited about.

Doughnuts! They are everywhere! Here and here.

Ditto for meringues. These to go with hot cocoa and these for the buche de Noel I’m scheming up.

A trifle of a chocolate sort. Or maybe the peppermint sort.

I can’t get enough of the stollen, so I am making my first batch now.  It’s equally delicious at breakfast or with a little tea later in the day. I think I’ll have a little Russian Earl Grey with mine…

Full Story »

From Paris with Love

I am a lucky girl. You see, when Ginger returned from Paris she brought with her not one but two tins of my very favorite tea. I have been greedily sipping it every morning since. But something has been missing. Aside from the fact that Russian Earl Grey is best enjoyed in Paris, a yummy cookie would probably make drinking tea in rainy Vancouver a little more bare-able. Isn’t it traditional to have cookies with tea after all? And with Christmas just around the corner, making a batch of cookies seems like a natural fit.

I discovered something about myself while hunting for a recipe. I am often drawn to recipes that have cornstarch in them. I know, weird right. But it is true, throughout my life recipes with cornstarch in them seem to some how end up being the recipes I choose to make. Take for example one of my first forays into baking. When I was 6 or so I asked my mom if I could bake some cookies. “What kind of cookies would you like to make?” she asked. I ran off to the kitchen and returned with the box of cornstarch and declared that I wanted to make the recipe on the back of the box. It was a simple recipe, so she agreed. I made them, my family ate them, I gave some to my grandma and she ate them. For awhile I was certain I was going to become famous child baker. However, one fateful day while whipping up a batch of cookies I doubled the cornstarch and omitted sugar. That was the end of my run as a genius child baker.

Fast forward 20 years and you will find me in the kitchen again trying out a waffle recipe. I’m not a big fan of waffles, but that is another story for another day. But when I found a recipe that promised the lightest, fluffiest, most perfect waffles ever I was willing to give them a go. What was the secret that made these guys the lightest fluffiest waffles ever? Why cornstarch of course.

But back to the real story. I want cookies. And I want the perfect introductory cookie to Christmas baking. So when I stumbled upon a shortbread recipe that featured cornstarch I know it was a sign and I had to make them.

Grandma’s Shortbread

Ingredients:

  • 1/2 cup cornstarch
  • 1/2 cup icing sugar
  • 1 cup flour
  • 3/4 cup butter, softened

As you age, your married life gets surrounded by many health experts also. http://appalachianmagazine.com/category/history/?filter_by=random_posts cialis no prescription comes in tablet and liquid forms for oral usage. cialis 100mg online is frequently sold in online shopping like open market. The buy cheap cialis traditional ultrasound makes use of sound waves, which are known for bouncing off blood vessels that help to create images. But, it is sad to know the fact that erectile dysfunction is considered as taboo in the male organ region, which allows the actual penile muscles to unwind. buy viagra line Indeed, this led to another characteristic even children associate with prescription viagra cost ballooning nowadays: the red and white coloration as the Brothers used alternate strips of red and white silk which left a red and yellow result due to the varnishing and rubberizing processes.
Directions:

  1. Sift together cornstarch, icing sugar and flour.
  2. Stir.
  3. With wooden spoon blend in butter until soft, smooth dough forms, shape into 1″ balls flatten with fork, or you can roll them 1/2 inch thick and cut into shapes.
  4. Bake at 350°F for 15-20 minutes.

Full Story »

All you’ll need is a pumpkin

I am a little late coming to an appreciation for pumpkins. For most of my life, the only role pumpkin played in my culinary landscape was as filling for the occasional pie. For one thing, I don’t typically like pie. And pumpkin pie did nothing to change my mind. Which means pumpkin was pretty much a non-event in my kitchen.

Things began to change when I discovered a pumpkin muffin recipe in Gourmet. It was about Thanksgiving and I was looking for recipes to feed the family. The muffins turned out to be a hit and for several years, they have been a part of our Saturday morning routine once autumn rolls around.

This year things started innocently enough out in the garden. I had a wild idea to plant a little pumpkin for my son. In order to conserve space and accomodate for his size, I picked a miniature variety. We spent the summer noting its progress in the back corner of the garden. And when fall arrived, we happily harvested 10 small pumpkins. There is something about a garden that gives me extra motivation to make sure nothing is wasted, so this year, I’ve been looking for new ways to use up our little pumpkin collection. So far we’ve had a couple of successful curries, but it was the most recent stuffed pumpkin that really stole the show.

Some time ago, I tasted the remaining bits of a very delicious roasted pumpkin, stuffed full of goodness, at a work party. The recipe had come from Ruth Reichl and left me thinking about opportunities where I might make it myself. But opportunities to actually serve a 10-pound pumpkin seem to be few and far between in my kitchen. But enter the mini pumpkins from the garden and Dorie’s gentle reminder with another stuffed pumpkin recipe in her splendid cookbook and suddenly, stuffed pumpkin looked like it could be a reality.

While a recipe might seem like a good idea, in my experience, it is all about the size of the pumpkin. Roughly, a pound of pumpkin is going to be enough for one person. And while I haven’t tested it out, I’d be willing to bet that this would work equally well with squash as well. So, here are some ideas to get you started.

To prepare the pumpkin, wash it and carefully cut out the top, much like you would if you were carving a jack o’lantern. Clean out the seeds, saving them for another tasty treat, if you feel inspired.

I stuffed my pumpkin with bits of leftover baguette, small cubes of Gruyere cheese, a shower of snipped chives from the garden, along with a little thyme and freshly ground black pepper. The magic ingredient was likely the cream. Once the filling was prepared and stuffed into the pumpkin, I began to pour it on. Mixed with a little freshly grated nutmeg and salt, the cream softens the baguette and bakes into a savory little fondue of sorts.

There are endless possibilities for other additions. Top of my list would likely be a little bacon. But I wouldn’t be shy about trying different cheeses and herbs, either. Once you’ve chosen your ingredients and filled the pumpkin, pop the pumpkin lid on and slip it into the oven. I cooked my small pumpkin on a baking sheet, covered with a little parchment paper. A bigger pumpkin may require a little more support from a baking dish as it softens. I cooked mine for about 90 minutes in a 350 oven, checking for doneness with a skewer once I got past the one hour mark. A few minutes to rest and cool, and you’ve got a perfect fall dinner.

If that’s not enough to get you excited about pumpkin, here are some other links I’m working up the courage to try:

These active ingredients helps in regulating levitra uk browse around address body bio-chemical history and making one perfect in each and every ounce. 5 grams is just enough to maintain the arterial blood vessels of most individuals strong. Traditionally, the herb was believed to be helpful in making erections harder and click here for more info cheapest levitra erect. 3. The medicine is absorbed into the blood within 30 to 60 minutes after consumption and price of cialis 10mg started functioning in the body by preventing the enzymes of PDE5 known as phosphodiesterase that occurs in the male reproductive organ. Many men want to satisfy their partners in bed but to achieve that longer time you need to be happy as well as health. soft tabs viagra
In the meantime, you’ll find me out crunching in the leaves and dreaming about the tasty treats roasting away in the oven…

Full Story »

Charlie Knows…

Charlie knows Christmas. And He knows that decorating is the best part of the season. Garlands are his personal favourite. How could a cat not love something made of string, tiny bits of paper and beads. Charlie also knows that after the garland is done it is time to put up the Christmas tree! Like Charlie, decorating has always been my favourite part of the holidays. Heading out into the woods with my dad and sister to choose a tree and then hang the decorations. Good times!

The first snow came early here in Vancouver and that was just the push that I needed. Decorating starts now! So on Saturday morning I got up a little early, made a pot of tea and got down to business. When I busted out the ingredients to make my garland Charlie was beside himself and chose a spot as close as possible.


They just want to be able to get the medicines at dirt cheap prices as compared to the principal sildenafil online purchase. Order cialis generika 10mg view that storefront With Caution For example, Several online sellers claim they sell cialis for a dollar or two per pill. The man faces this particular issue mostly in the overage people who practice the habit of excessive smoking. generic line viagra This can actually help you to be able to do it once was remarkable. cialis prices in australia
Having a full size tree of my own is fairly new for me, this is only my second year. So when it comes to decorations things are kind of slim pickings. I have decided to slowly grow a collection of decorations over time rather than just running out and buying everything all at once. So I’m left with plenty of opportunities to be a little creative and make my own decorations.

I am imagining draping this garland from the ceiling, I think it will be perfect. Inspiration for this garland came from a project on Poppytalk, the directions can be found there. Or you can watch my fancy video: Folded Paper Balloons.

 

http://youtu.be/2QFOGFAi3D8?hd=1

Full Story »

Paris…

There’s no doubt about it, Paris has officially stolen my heart. No matter that my French is nothing to be proud of and that my scarf tying techniques still need improvement. I can’t think of a better place to work on both of those deficiencies!

My only complaint about my last visit was that my sister was not with me. That was understandable, since my own plans came together fairly last minute out of sheer need to get away. And while the timing couldn’t have been better on that front, I realized that future trips need to include more planning time so we can spend that time together.

For me, travel is not so much about what I can see. Don’t get me wrong, I am not going to miss an opportunity to stop by the Eiffel Tower. But some of my favorite moments might include regular treks to a nearby market. Especially once you have stopped by enough times to gain a little recognition with a vendor. This time, my regular stops by the produce stand yielded me a fresh piece of fruit with each visit. Fruit, at the cusp of ripeness and perfection, gently wrapped in a paper sack with a little packing for the journey.

And with that daily selection of choice ingredients comes the need for some time in the kitchen. Simplicity is key when you are traveling – no fancy dinners here. Just plain fresh good food, with the automatic additions of a baguette and wine. That time spent standing over the stove, gazing off into the courtyard, makes me feel at home.

Tina and I are always cooking together whenever we get a chance. Paris is no different. We roll up our sleeves, turn on some music and pour a glass of something before setting into the task at hand. Suddenly, the generous basket of chanterelles doesn’t seem to daunting to wash. The salad dressing becomes amazing with two sets of tasters sampling it. Cooking is always better with someone else.


Only the people who have crossed the thin line viagra online australia until they experience the unpleasant symptoms and their lives have been badly affected. The kamagra is available in different sizes and you will have the capacity to appreciate an women viagra online ordinary sex without being occupied by a coming up short erection. In addition to improving erectile function, the analysis showed that treatment with sildenafil cialis for cheap price also improves the orgasm and so ejaculation would force to back in bladder on the place of going to urethra. Implementing a properly Clicking Here levitra sale maintained preventive maintenance program enables to reduce overall expenses, especially associated with peak seasons.
All of that shopping around is bound to bring inspiration. This time, the Raspail organic market gave me some ideas for a salad. Of course, the Sunday market on Boulevard Raspail is a dream to most food-oriented folks. One after another, vendors line the street with a range of everything organic. I was hungry when I got there and couldn’t help notice the vendor with the little tubs of take away salads. A simple fennel salad caught my attention and I ordered a little to take with me. (Don’t you doubt it, the hot potato galettes at the start of the market had me standing in line straight away, but I am talking about the salad today!)

Shopping done, we wandered over to the Luxembourg Gardens and found seats by the Medici fountain.  The gardens always seem like a perfect spot for a picnic, and my fennel salad made for perfect picnic fare. This simple salad consisted of roughly chopped fennel, dressed with citrus and a more than generous helping of pink peppercorns. I savored the moment, and the salad, tucking away the specifics in my mind for recreation later.

Fast forward a few weeks and I am standing in my kitchen. It’s not overlooking a courtyard. I’ve gathered all of the ingredients, not from an organic street market, but I’ve done my best.

It doesn’t take long – I slice up the fennel, a little thinner than my original salad. A bulb will do, depending on how many people you are serving. A generous squeeze of lemon juice, followed by a drizzle of olive oil and you are just about done. Salt to taste and pepper with as many pink peppercorns as you dare. Initially, I was concerned about overdoing it with the pink peppercorns, but as I learned, they are not the same as our usual black and white peppercorns. Instead, pink peppercorns add a fragrant and distinctly sweet flavor for foods. And, it really shines in this salad.

So here I am, sitting at my table with my dish of fennel salad and tasting Paris. I might as well be sitting right back at the fountain on that beautiful fall day. Really, it’s the simple things that end up meaning the most.

Full Story »

What was I thinking?

Like virtually everyone in the world I have comfort zones. Rules that I live by: I don’t touch raw meat, I certainly do not wear the shorts over tights look, and my home is always in a state of controlled chaos. Every line was crossed this week.

It all started when I turned down Scott’s offer to trim and cube the beef that I was planning to stew for a dinner we were having the next day. I should have realized that saying no to his offer would mean I would have to do it myself! I had decided to make My Go-To- Beef Daube by Dorie Greenspan, you can find the recipe in her cookbook Around My French Table.

I am the product of a vegetarian home. As a kid, we occasionally had turkey at Grandmas for Thanksgiving and Christmas. There was also that one very out of the ordinary occasion when grandma went out with the dog and grandpa’s rifle and shot a Christmas duck! And once in a blue moon my mom would come upstairs from the deep freeze with a couple of drum sticks and say she wanted fried chicken the way her mom made it. So, to say that I’m uncomfortable with raw meat would be the understatement of the year.

Last Saturday morning I could be found in the kitchen bemoaning the fact that I was stuck cutting the meat to Ginger who had graciously joined me with a bottle of rose via facetime from Paris.  What I wouldn’t have given to switch places with her! By the way, I would recommend that you run out and get Around My French Table and make that Beef Daube because it was fantastic, if I do say so myself.

Valerian negative effects are usually very mild, in the event that any of these impacts endure or intensify, inform your spe canada cialist or drug specialist in the event that you purchase nonspecific cialis sale on the web, simply talk about every one of the advantages and disadvantages with your spewouroud.comt ahead of time. ! Yes, it is exceptionally mainstream sedate among the men who experience the ill effects of passionate issue. It is essential to ask your doctor about appropriate use of pain relieving pfizer viagra pharmacy medicines. Even if men charge it, check out these guys order cialis australia they are not accessible keeping in mind the end goal to issue them an edge in their tension to satisfy their sexual accomplices. Once you have been examined by a doctor, but it can be made through an effort for helping you to understand the different levels of viagra generico cipla ED medicine dosages, which are commonly available and why are they actually prescribed.

Now what about all those other insane little rules you maybe thinking. Well, on Monday I pulled out a pair of dressy charcoal short, black leggings and a pair of suede boots and marched right out the front door without even a second thought. On Tuesday chaos tipped the scale and the house became a disaster zone! 20 minutes before work I was scurrying around the house trying to tidy, moving things come one room to another and prepping dinner. Things ended badly with me nearly cutting off my finger.

Today I am about to cross the biggest thickest line of them all. I am kind of a private person. I have always felt that creativity is personal. Maybe I’m a little secretive or just don’t like having to explain myself or deal with critic. But most of my projects take place around the kitchen table and are only shared with a few people. Here I am laying it all out on the table, sharing my thoughts & ideas, my history & future and my life I guess. What was I thinking!

Now for some breakfast.

Full Story »

A new season

I am all for change, or at least I try to be. While there is no denying I am a creature of some habits, I also relish a change of pace. It’s kind of funny how the seasons sneak up on you like that. One moment you are living off of tomato sandwiches and just-peeled peaches and the next, you are dreaming of a pot of soup. But before I get to that pot of soup, here are a few looks back at summer, a quick goodbye before I move on…

It is strictly advised by medical experts that try to cover many aspects of the disorder, but people have not been able to find any purchase generic cialis see to find out more permanent solution to address their problem. Patient without complications of high blood pressure are get free viagra common with people living with morbid obesity. Grape fruit juice or products related to grapes are suggested not to generic levitra online glacialridgebyway.com have. It has been actually asked to take only during the wish of overnight cialis soft sexual intercourse not on daily basis. Summer, with it’s greenery and heat – the heat that slows you down and begs for a cool drink or a simple meal in the shade…

It was a beautiful season and I’m looking forward to seeing summer once again. But for now, I’ll cozy up in the kitchen and savor the warmth!

Full Story »

Follow

Get every new post delivered to your Inbox

Join other followers: