Christmas Day 2009

A very Merry Christmas to each of you that has joined me around the Sunset Supper table this year.
I pray your holiday is filled with peace, joy and surrounded by family and friends.

Love,
S~~~

A Beautiful Quiet Christmas Eve

This was a cozy Christmas Eve for Ronnie and me. We celebrate tomorrow with my family, but tonight it was just us.
Since I was just cooking for the two of us I splurged a bit and supper on this very comfortable evening looked like this.

Steak Diane*
Broiled Lobster Tail
Butter Beans
Mushroom Rice Bake
Yeast Rolls
Rum Raisin Caramelized Pears

Steak Diane

2 - beef tenderloin steaks
1/4 tsp. pepper
1/4 tsp. salt
4 Tbsp. butter (divided)
3 tsp. green onions - chopped
1 tsp. Dijon mustard
1 tsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1 tsp. parsley
1 tsp. chives - chopped

Sprinkle steaks with salt and pepper.
Heat half of the butter in skillet, stir in onions and Dijon mustard.
Add steaks.
Cook for 3-5 minutes on each side.

Remove to serving platter and keep warm.
To skillet, add lemon juice, Worcestershire sauce, and remaining butter.
Cook for 2 minutes.
Add parsley and chives.
Pour over steaks.

So, until tomorrow.............
S~~~

A Bit Of Weather Inconvenience

As much as I love the snow, I am not a fan of inconvenience. I am a planner by profession, so naturally I do not like to have my personal plans cast in disarray. Saturday was the designated day to finish my last minute shopping, grocery shop for my homemade office gifts and buy my stocking stuffers. We all know what they say about best laid plans....................

I had to run over to Stein Mart in a rush last week. I had one of those life's most embarrassing moments. First thing in the morning we were meeting in our reception area, as I was leaning against the front of the desk, I happened to glance down at my shoes, horror of horrors, I was wearing one black shoe and one brown shoe. Granted, they are identical shoes, just different colors but still...... I was not about to go through the day like that. Immediately I grabbed my bag and headed over to Merrimon Avenue for new shoes. Since I was in a rush I just quickly gazed at these cute little Christmas crocks with an adorable Santa Claus spreader attached. I decided then and there to make boursin cheese and put it in these little crocks as gifts. At that point I wasn't sure who I wanted to give those to, but later decided I wanted to use them as part of my office gifts. I was in far too much of a rush to grab them by then and simply added them and Stein Mart to my Saturday list. Well, by now we all know what Saturday looked like.

So, by Sunday I knew I would have to improvise and use Christmas mugs for my boursin cheese spread. I made this delicious boursin cheese spread and piped it into cute little Santa mugs.
In case you still need a last minute gift idea I am sharing this most versatile cheese spread. You can serve it with crackers or bread, use it in place of butter/sour cream in baked potatoes, or my favorite in stuffed chicken.


Housemade Boursin Cheese

2 tsp. minced garlic
1 stick salted butter - room temp
16 oz. cream cheese - room temp
3 Tbsp. fresh grated Parmesan cheese
1 Tbsp. dill weed
1/2 tsp. dried marjoram
1/2 tsp. basil
1/2 tsp. chives
1/2 tsp. pepper
1/4 tsp. thyme leaves
2 Tbsp. chopped parsley - fresh
1/2 tsp. sugar
1/4 tsp. red pepper flakes

Have cheeses and butter at room temperature.
Add remaining ingredients and mix well.
Store in a container in refrigerator.
Serve at room temp.

So, until tomorrow............
S~~~

These Boots Are Made For Walking

Yeah, these boots are made for walking all right, walking right down the driveway to the Explorer (right now our drive is just barely 4W drive accessible), so I could get to work this morning. Do I need to tell you that these don't belong to me? My boots just don't get it in this much snow. So......., Ronnie to the rescue. He drug out his old work overboots and here we go. No matter that they were at least 4 sizes too big.

We had our office Christmas luncheon this afternoon at Stoney Knob
( www.stoneyknobcafe.com ).It was soooooooo good. We love lunch there. Cyndi, Deb, Michael and I had the Marsala Beef Tips with Wasabi Mashed Potatoes and Grilled Asparagus. I can't decide if the tips or potatoes were better, I am leaning toward the Wasabi Mashed Potatoes though. Lynn had the Crab Cakes which are incredible. Since we were celebrating, we splurged and had dessert too. The Italian Lemon Cake was perfect. So, should you find yourself a tad north of Asheville make it a point to stop at Stoney Knob, you will not be sorry.



Allow me to introduce you to my co-workers at Accents on Asheville. (L-R) -
Michael Rouse, Deb Bowman, Lynn Grabey, Cyndi McAbee.
I am so fortunate to work with four people day to day that are not only my colleagues but are truly my friends.

Stay warm on this the 1st day of winter and the shortest day of the year.

So, until tomorrow......
S~~~

Gorgeous Snow December 2009

This was taken this afternoon from my deck.

Lacy- Jay and Bashar

A very politically incorrect photo of Lacy- Jay and Bashar, playing with Ronnie's new UNLOADED shotgun.................

Ronnie and Cagney

Just snapped this photo of a very tired Ronnie, (he works for Duke Energy, I haven't seen much of him since Thursday) and Cagney.

What a Beautiful Day

You could not imagine a more beautiful day. We have about 6 inches of pristine snow and it is still falling to beat the band. I haven't downloaded photos yet but I will get one up soon.

Thankfully, the snow started to fall this morning before I left for work. I hate the thoughts of being stuck on the other side of the mountain. So, today was hot chocolate and spiced tea at home for me. I have wished for a "real" snow ever since we moved 3 years ago. We have had piddling little snows but this is the first good snow. All my life I have lived in "the city", so seeing the snow in the woods is a treat for me. I couldn't get anything done today for staring out the front doors.

Today also marks the 33rd anniversary of our first date, December 18, 1976. It was a cold Saturday night but no snow that day. The snow did come one week later on Christmas day though, about a foot if I remember correctly. I had wanted to go out for Italian tonight but my plans changed just a bit. It is most definitely supper at home tonight. I have had spaghetti sauce simmering all afternoon so we will still have Italian.

I am not a big bread fan, but Ronnie loves the dipping oils that they serve in restaurants like Carrabba's and Bonefish. This is the recipe we have decided we like the best after experimenting with at least 10 other combinations of herbs and spices.

Herbs for Dipping Oil

1 tsp. crushed red pepper flakes (more or less to taste)
1 tsp. course cracked pepper

1 tsp. kosher salt

1 tsp. parsley flakes

1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. Parmesan cheese - grated

1/4 - 1/2 cup extra virgin olive oil

Heat the oil and pour over herb mixture in a shallow dish. Dip with hot crusty bread.

So, Until Tomorrow,
S~~~

Thankgiving, A Little Late.................

It has been a tad bit busy around the Sunset Suppers table lately. I have been caught up in the whirlwind of Thanksgiving festivities , we hosted 16 at our house and all went well. Having Lacy and Bashar home with us for a couple of weeks (they will be back for New Years Eve, YEA.....) and trying to get a start on the Christmas shopping, ordering, writing Christmas cards and planning our annual Christmas Party has kept me in a dead run. Oh and did I mention that the 5th season of LOST just came out on DVD?

Picking back up from my Thanksgiving day post.............................
After dinner I was too exhausted to even look at my laptop, so I hopped on the Friday after Thanksgiving for the promised menu post. Literally as I typed, I received a call about my uncle. He had what appears to have been a mini stroke. (He has had two previous serious strokes). After a mad dash across town I arrived just ahead of the EMS. To make a very, very, very long story short, his son, my cousin Brently (whom I am as close to as a brother) was thankfully home from Orlando for the holiday and made the very sad decision to move his Daddy to assisted living. Even though it was the proper decision, hands down, it has been a difficult couple of weeks.

I have actually been doing a lot of cooking, just nothing inspired. It was so much fun cooking for Bashar. He enjoys everything !! We even served him soup beans, fried livermush (Hunter's, of course, I would NEVER touch any other livermush) and cornbread one night which he loved. He did look at Lacy a bit strange when she added butter, mayonnaise and catsup to her soup beans and cornbread. He had never had soup beans or livermush before. A bit of culture shock I suppose.
Just in case we have anyone here that doesn't know about Hunter's Livermush, check out this YouTube link to Marion's own Livermush Festival. http://www.youtube.com/watch?v=gd4TmJ9-p6s&feature=related

Not that it seems important at this late date but..................., here is the promised Taylor 2009 Thanksgiving menu:

Salt Brined and Herb Roasted Turkey
Butter Herb Turkey Breast
Robinson Family Dressing
Creamed Potatoes
Turkey Cream Gravy
Broccoli Casserole
Baked Macaroni and Cheese
Oriental Cole Slaw
Tiny Green Peas
Butter Beans
Deviled Eggs
Pickled Beets
Mandarin Orange Cranberry Salad
Parker House Rolls
Traditional Pumpkin Pie
Pumpkin Cream Pie

As I have said, ad nasuem, I am sure, Thanksgiving is my favorite holiday. We were surrounded by both sides of our family. Life is good.....................

So, until tomorrow.............
S~~~

HAPPY THANKGIVING !!!!!

My wish for you is a blessed Thanksgiving 2009. Lots of wonderful time with family and friends, football, turkey, dressing, pumpkin pie, and a nap............

I am busy today enjoying my very favorite holiday. We will have Thanksgiving supper at 6 tonight. I will pop back in late tonight and post our menu and photos.


So, Until Later.................
S~~~

One Busy Week

We are busy getting everything ready for Lacy and Bashar to arrive on Saturday. That plus getting ready for Thanksgiving and the time has just just flown by.

Supper tonight and probably all week will be super easy. White Chicken Chili is a departure from the more typical tomato/ground beef based chilis but still really good. How can you not love chili on a cool fall evening?


White Chicken Chili

3-4 boneless, skinless chicken breast
1 large onion - chopped
1 green pepper -chopped
1 carrot - grated
2 ribs celery - chopped
1/4 stick butter
1 Tbsp. olive oil

3 cups chicken stock (not broth)
1 - 12 oz. can Niblets Sweet Corn
2 cans Great Northern Beans
2 envelopes Lipton Cream of Chicken Cup of Soup
1 tsp. chili powder
2 tsp. minced garlic
1/4 tsp. ground cumin (more if you are a big fan)
1 tsp. pepper
1/2 tsp. salt (or to taste)
1/4 tsp. cayenne pepper (or to taste)
1 tsp. worchestershire sauce
1 tsp. sugar
2 cups Half and Half (or whatever milk you like)
1 cup shredded American cheese

Cook chicken breast until done, either in a saute pan or cooked in water or stock.
I usually use left over chicken that has been cooked in the slow cooker.
Dice chicken and place in a stock pot. Saute the vegetables in the butter and olive oil, throw in the pot with the chicken. Add remaining ingredients except milk. Simmer 30 minutes, covered. Add milk and shredded cheese and heat through, but do not boil.

This recipe is very forgiving. Sometimes I don't add the carrots and green pepper. I have even used Bushes baked beans in place of the great northern beans. Sometimes I don't even take the time to saute the vegetables, since you simmer in the broth I can't tell that it makes a lot of difference. Substitute celery seed for the celery, add a touch of Old Bay or if you choose add a small can of Rotel, as the original recipe calls for.
Its always crackers for us (we love the little round oyster crackers) but cornbread would be great with this too.

So, until tomorrow...........
S~~~

Just read this over the weekend and thought it was timely and oh so true.........

Four things you can never take back:

The stone...after the throw.

The word...after it's said.

The occasion...after the loss.

The time...after it's gone.

Until Later.........
S~~

Merry Monday

I have been so very busy lately I haven't checked in since last Monday.
This weekend was soooooooooooo beautiful I couldn't bring myself to sit in front of my laptop.

We had to pick up my car at Anderson Nissan this afternoon so I was running a bit late getting home. I needed something quick for supper and salmon always fits the bill. Supper would have been really quick but I decided at the last minute that I wanted the creamed corn casserole.

If I haven't mentioned it lately it sure is nice to cook for a husband that enjoys everything. I have also been blessed with a daughter that loves most food. Even as a toddler she liked everything but olives and apricots, go figure.

Have you completed your Thanksgiving menu yet? I will be posting mine in the next few days and I would love to see yours, please share.

So, supper tonight looked like this:

Oven Baked Salmon*
Teriyaki Noodles
Creamed Corn Casserole*
Baked Sweet Potatoes w/ Cinnamon Brown Sugar

Oven Baked Salmon

1 lb salmon fillet
1 tablespoon apple cider vinegar
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon whole grain mustard
1/8 teaspoon pepper
1/2 cup unsalted butter, melted
1/4 teaspoon paprika
1/2 teaspoon dried parsley

Preheat oven to 425*. Arrange fillet(s) in a shallow baking dish.
Mix together the remaining ingredients, & pour half of this mixture over the fish.
Bake 15-20 minutes, basting with the remaining sauce.
When fish flakes easily sprinkle with paprika and chopped parsley.


Creamed Corn Casserole

1 can whole kernel corn - drained
1 can creamed style corn
1 (8 ounce) carton sour cream
1 package Jiffy cornbread mix
1/2 cup butter - melted
2 eggs - beaten
1 tsp. sugar
1/4 tsp. salt

Mix all ingredients in a buttered oblong baking pan (glass pans work best).
Stir until all ingredients are mixed well.
Bake 1 hour at 350 degrees *.

So, Until Tomorrow............
S~~~

Lacy and Martha

Knowing that Lacy was standing in a ridiculously long line at Williams Sonoma at the King of Prussia mall today to see Martha Stewart, I was not entirely surprised to see this photo entitled "Martha and Me" show up in my inbox at work. Martha 's new book "Dinner at Home" has just recently came out and Lacy was all excited to get an autographed copy. I, myself, like Martha just fine, I suppose, but Lacy is a true fan. A Martha junior if there ever was one.


Supper tonight was another trusty standby:


Pan Fried and Breaded Catfish Fillets w/ tarter sauce
Baked Potatoes
Cole Slaw
Garlic Breadsticks
Sweet Potato Cobbler*


My great grandmother made this pie and it has always been one of our very favorites. She called it just sweet potato pie, but I changed it to a cobbler because the title better describes this pie. Most sweet potato pies are somewhat similar in texture to a pumpkin pie. This is entirely different. Give it a try and let me know what you think. It is another one of those terrific fall desserts.


Sweet Potato Cobbler


3 large red sweet potatoes
recipe for a double crust pie (you may use the refrigerated Pillsbury crust if your prefer)
1/8 cup butter
1 cup sugar (sometimes I use a bit more)
1-1/2 tsp. nutmeg
2-1/4 cups evaporated milk (approximate)
1 tsp. vanilla


Wash potatoes and partially bake. (you could use the microwave here). You want them a little better than half done. Tender but not cooked completely through. Let cool until they can be handled easily. Peel and slice into 1/8 - 1/4 inch slices.

Place one crust into the bottom only of a deep casserole dish. Trim to fit and save the extra crust. Sprinkle crust with a Tbsp. sugar and a tiny bit of nutmeg. Layer 1/3 sweet potatoes, 1/3 cup of sugar, and dot with part of the butter, repeat twice more. Pour 1-1/2 cups of the evaporated milk and the vanilla over this layer.

Trim the top crust and take the extra pieces from both crusts and drop them into the pie randomly. Place the top crust over pie. Sprinkle with another Tbsp. of sugar.

Place into a 400* oven.

Watch carefully and just as soon as the pie begins to brown slightly on top take it out of the oven and using the back of a large spoon make holes in the tops, pushing some of the crust down into the pie. Pour the remaining milk over top. Return to the oven for approximately 15 additional minutes.




As you can tell this is not as much a recipe as a technique. I hope you enjoy!


So, until tomorrow............
S~~~

I have been cooking boring meals lately. I'm not sure why really. I need your help !! Share the wonderful fall recipes you have been fixing.

Tonight the guys are rehearsing in the studio and I wanted to have something different for them to snack on. While this time of year I love anything and everything pumpkin I decided on Pumpkin Spiced Spread with graham crackers. Yummmmmmmm. It is so good. If I were making this just for us I would use reduced fat or even fat free cream cheese but tonight I choose the high test stuff.
I imagine this could be served with muffins for breakfast or even bagels should you prefer.

Pumpkin Spice Spread

8 oz. cream cheese
1/2 cup pumpkin (canned is fine)
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice (see 9/17 post)
2 Tbsp. brown sugar
1 Tbsp. granulated sugar

Combine all the ingredients in a medium bowl and beat until smooth.

Last night Ronnie talked me into fried chicken again for supper. I mentioned earlier he has been on a fried chicken kick. Last night was a bit disappointing though, for some reason the crust wanted to fall off the chicken in the pan. I had the oil plenty hot before adding the chicken so I'm not really certain what happened. Any ideas?

I have started to make my Thanksgiving lists. I am a chronic list maker. Tasks on my google calender, tasks on my outlook calendar which syncs to my blackberry and the ever present "to do" list. I love the sense of accomplishment of completing my list.

This reminds me of one Thanksgiving about 10 years ago that I had posted the menu and names of guests in two columns on the refrigerator and failed to take it down before the guests arrived. Ragan had asked her co-worker Karen to share Thanksgiving with us that night as her family was in another state. She saw my list taped to the refrigerator and saw her name beside macaroni and cheese. She was mortified. She thought she was asked to bring the macaroni and cheese and Ragan had failed to tell her. I thought the whole thing was kinda amusing as I am adamant about preparing the entire meal myself.

So, until tomorrow.........
S~~~

Good News From The Taylor Family

Ok, I guess it is time to share our wonderful news with you............................

As I mentioned earlier, Lacy-Jay and Bashar are being relocated to the D.C. area with his job. After months of turmoil and drama their townhouse in Philadelphia has sold. This is good news on several fronts. First, the move to Northern Virginia will bring them much closer to home. A 6.5 hour drive as opposed to a 10-11 hour drive. Secondly, their house in Virginia will not be finished until June. Now stay with me here cause this is where if gets really, really good. Cisco Systems has agreed to let Bashar work remotely from North Carolina until their house is finished in the summer. So............... (drum roll please), they (and two of their dogs) will be staying with us and Bashar's parents (in coastal NC) until the summer!!!! We are so excited to have them here.

It seems that from the time Lacy went to college that our time together has always been limited. We are always trying to cram everything we want to do together into a few days. Now we have months!!!! And the timing could not be better. As I have said many times, Thanksgiving is our families favorite holiday, not to mention Lacy's birthday (11/24), so they will be here in time for Thanksgiving and stay until after our annual Christmas party on December 5th, before going to Bashar's parents house for the Christmas holidays. Then they will be back here to celebrate New Year's will us. After that they will divide their time between the two sides of N.C.

This bonus time together is this Mother's dream. Words cannot tell you how excited I am to cook meals for them. Neither Lacy nor Bashar are picky eaters so this will be fun for me!! Lacy and I can Christmas shop in all the places we never have time to get around to. Just the opportunity to sit and talk without having to rush off somewhere else, in order to get everything in during a far too quick visit.

Not even to mention that our house needs Lacy's touch. She has an incredible eye for design and color.

Thankfully, when we built our house we built the upper bedroom as a second master suite with a full bath. This gives them a complete space all their own.

Our house will be full (as it should be) for a while and we will love every minute of it!!

I hope you can forgive my excited ramblings, as I was just dying to share my news!!

So, Until Tomorrow............

S~~~

It's Tea Time

It's tea time for me. Late October is the time I always make a batch of instant Russian Tea. I generally make enough to do until after New Year's and then make more to get me through the dreary cold days of January and February.
While I love the slow simmered kind that my Mother used to make on the range top, this fits my lifestyle much better.
So, grab a cup of hot tea and a book, curl up with that worn blanket and the doggies and think of me!!

Instant Russian Tea

1 7-oz jar of Tang
1 cup instant tea
1 1/4 cup sugar
1 tsp. ground clove
1 tsp. cinnamon
1 pkg. unsweetened lemonade flavor Kool-Aid
dash of salt

Blend ingredients together. Use 2 teaspoons per cup boiling water.
Garnish with sliced lemons or oranges.

**IMPORTANT NOTE: This is the ONLY time you will see this southern gal using instant tea.**

So, until tomorrow............
S~~~

Fall Cooking

I have been in a mood to bake lately. Fall always does that to me. I love trying new recipes for the upcoming holidays and parties.
When I came across this recipe online recently I decided it was the perfect muffin for these cool fall days we have been having. Not to mention that it has almost 5000 (yes, five thousand) five star reviews.
It always seems like I buy more bananas than we use anyway, so this would help keep me from my wasteful ways. I hope to make them this week, if you beat me to it, let us know!!! (I love comments, I love comments, I love comments!!!!!!)


Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas - mashed
3/4 cup sugar
1 egg - lightly beaten
1/3 cup butter - melted
1/3 cup packed brown sugar
1 tsp. vanilla
1/2 tsp. nutmeg
3 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
2 Tbsp. butter

Preheat oven to 375* . Lightly grease 10 muffin cups, or line with muffin cup liners. ( I always use muffin cup liners)

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, melted butter, vanilla and 1/2 tsp. nutmeg. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until they test done.

What are you planning to bake for the holidays? I would love it if you could share some of your tried and true as well as any new recipes you might be test driving.

I know I have been lax about posting our supper menu. Mostly because I have been in a rut of making meals that are already posted.
Last night I wanted chicken tenders, only I needed a recipe I could bake. We like the grilled chicken tenderloins at Cracker Barrel so I had that in mind as I put this recipe together. They turned out nice. Something I will make again for sure.

Baked Chicken Tenderloins

8 - 10 chicken tenderloin strips
4 Tbsp. olive oil
2 Tbsp. lime juice
1/2 cup orange juice
1/4 cup honey
1 clove minced garlic
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes

Pour the olive oil in the bottom of a square Pyrex dish. Place the chicken in the dish. In a small mixing bowl or measuring cup combine the lime juice, orange juice, honey, garlic, oregano, salt, pepper and red pepper flakes. Set sit for 10 minutes. Pour over chicken.
Bake at 400 for 25 minutes or until the juices run clear.

So, until tomorrow............
S~~~

Sissy and Cagney

Just wanted to share a shot we caught of the babies sharing a pillow tonight.
Sissy on the left and Cagney on the right.
They are actually about the same size (7 lbs, give or take) even though Cagney seems a lot bigger in this photo.

We love our babies !!!

Happy Saturday night.............
S~~~

My Penzey's Spree

Is this really fall or have we just been drop kicked into the middle of winter ? I am cold......... so cold that I talked Ronnie into starting the gas logs. I am already longing for those wonderful summer nights on the deck.

As promised the details of my Penzey's shopping spree. Trust me, you will never buy spices in the grocery store again!! I wanted to stock up because once Lacy moves I won't have another chance to visit this quaint little store in the Chestnut Hill section of Philadelphia. That's ok, I can still order from www.penzeys.com.


4-S Special Seasoned Salt

California Sweet Basil

Bouquet Garni

Cardamom - Guatemalan

Chesapeake Bay Seasoning

Ancho Chili Powder

Vietnamese Cinnamon

House Cinnamon

Celery Seed - Whole

Fleur De Sel

Garden Salad Seasoning

Ginger - China

Horseradish Powder

Horseradish Dip Mix

Italian Dressing Base

Nutmeg - Ground and Whole

Toasted Onion Powder

Rosemary - Cracked

Sage - Rubbed, Albanian Prime

Sandwich Sprinkle

Szechuan Roasted Salt - Pepper Blend

Sweet Paprika - Hungarian

Thyme Leaves - French

Shallot Salt

Props to Ronnie and Bashar for their patience while Lacy-Jay and I perused the entire store several times!!

Supper on this cold damp night is:

Caramelized French Onion Soup (posted 3/17/2009)

Homemade Pizza

Butterscotch Pie (posted 1/11/2009)

So, until tomorrow............

S~~~