A SPOON OF TEAR

Ingredients

8 ounces, weight chorizo
1 large onion
8 ounces Brussels sprouts (about 12 sprouts)
½ teaspoon McCormick Gourmet Smoked Paprika
4 ounces, fluid chicken broth
4 poached eggs
salt and pepper to taste

Instructions

Begin by slicing chorizo, onions, and Brussels sprouts.
In a large skillet over medium heat, add the sliced chorizo and cook, stirring occasionally, for about two minutes to render fat.
Add sliced onion to pan, sauté chorizo and onion over medium-medium low for about 5 to 7 minutes, stirring occasionally.
Add in sliced brussels sprouts and smoked paprika, sauté for about two more minutes.
Stir in chicken broth, scrape edges of pan down, combing all together. Cook for about two minutes.
Salt and pepper to taste.
Portion out, and top with a poached egg.

Ingredients

6 tablespoons canned coconut milk
2 tablespoons fresh lime juice (or other citrus on hand)
2 tablespoons brown sugar
¾ teaspoon ground ginger
¾ teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
1 teaspoon freshly ground black pepper
4 pound whole bone-in chicken (skin on), cut up

Instructions

Preheat oven to 450 degrees F.
Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated. Arrange in oven-proof skillet or dutch oven.
Bake uncovered 30 minutes, or until chicken is done.

Notes
If time permits, marinate the chicken in the coconut milk mixture up to a whole day ahead, refrigerated in a zip-top plastic bag.

Before measuring the coconut milk, make sure it is mixed well, as it will tend to separate in the can.

Ingredients

4 tablespoons unsweetened canned coconut milk (stir to combine before measuring as it tends to separate)
½teaspoon garlic powder
¾ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes
½ tablespoon fresh lime juice
1 pound fresh French (thin) green beans, washed and trimmed
2 teaspoon toasted sesame seeds

Instructions

Preheat oven to 425°F
In a small bowl, whisk together coconut milk, garlic powder, ground ginger, salt, black pepper, red pepper flakes, and lime juice until smooth.
On a baking sheet toss mixture with green beans to coat beans, and spread evenly on sheet. Sprinkle with toasted sesame seeds.
Roast on middle rack for 18-20 minutes, tossing beans halfway through.

A super simple bread perfect for breakfast.
Author: Amy Johnson | She Wears Many Hats
Ingredients

1 cup fat-free milk
2 large eggs
2⁄3 cup granulated sugar
1 cup peanut butter
1 teaspooon kosher salt
1 tablespoon baking powder
1 3⁄4 cups all-purpose flour

Instructions

Preheat oven to 350°F.
Add milk, eggs, sugar, and peanut butter to blender jar. Secure lid and select “Batters.” Ingredients will mix until blended smooth.
Add remaining ingredients and secure lid. Press “Pulse” 4–6 times or until flour is incorporated.
Pour batter into greased 9-x-5-inch loaf pan. Bake for 50 minutes or until wooden toothpick inserted comes out clean.

Notes
Recipe from Blendtec.

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 rib celery, diced
1 large carrot, peeled and diced
3 cloves garlic, chopped
5 tablespoons chili powder
2 teaspoons ground cumin
1 pound chicken, cooked and shredded
1 (16 ounce) can BUSH’S® Kidney Beans, drained
1 (15.8 ounce) can BUSH’S® Great Northern Beans, drained
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes, undrained
¼ cup Louisiana-style hot sauce
4 ounces cream cheese, softened
crumbled blue cheese (optional)

Instructions

Heat oil in a 4-quart saucepan over medium heat. Add onion, celery, carrot, garlic and dried spices. Cook 5 minutes; stir often.
Add chicken, beans, tomato sauce and crushed tomatoes. Simmer 20-25 minutes.
Stir in hot sauce and softened cream cheese until smooth.
Serve topped with crumbled blue cheese, if desired.

Notes
Recipe from Bush’s Beans.

Ingredients

½ cup short grain rice, such as Arborio, pearl or Valencia
1½ cups water
1 McCormick® Gourmet Collection Cinnamon, Stick
1 quart (4 cups) milk
½ cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
1 teaspoon grated lemon peel
optional: ground cinnamon and/or nutmeg for garnish

Instructions

Place rice, water and cinnamon stick in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed.
Meanwhile, bring milk, sugar and vanilla to simmer in large saucepan on medium heat. Stir in cooked rice and cinnamon stick. Cook 45 minutes or until mixture is thick and creamy, stirring occasionally. Remove cinnamon stick. Stir in lemon peel. Pour rice pudding into large bowl. (Pudding will thicken as it cools.) Place plastic wrap directly on surface of rice pudding. Cool slightly.
Serve slightly cooled, or refrigerate 3 hours or overnight until well chilled.

Notes
Recipe from McCormick.

ngredients

8 ounces semi-sweet baking chocolate
1 can (14 ounces) sweetened condensed milk, divided
½ teaspoon vanilla extract
1 teaspoon peppermint extract
6 ounces white baking chocolate
optional: ½ cup finely crushed peppermints

Instructions

Prepare 8×8 inch square baking pan by lining with parchment, wax paper, or aluminum foil sprayed with cooking spray.
Combine semi-sweet chocolate and ¾ cup of the sweetened condensed milk in heat safe bowl, and heat to melt chocolate according to package directions. (Microwave method works perfect!) Stir until combined well and smooth.
Stir in vanilla and peppermint extracts until smooth, and spread evenly in baking pan.
Repeat melting process with white chocolate, by heating white chocolate, along with remaining sweetened condensed milk, in medium heat safe bowl according to package directions (Microwave if you can!). Stir until chocolate is completely melted, and combined with condensed milk. Spread evenly over semi-sweet chocolate layer.
Optional: Sprinkle crushed peppermint evenly over top.
Lightly cover with plastic wrap or wax paper and refrigerate for at least 2 hours or until fudge is set. Use pan liner to lift fudge out of pan onto cutting board.
Cut into 36 pieces.

Notes
Recipe adapted from McCormick.

ngredients

2 tablespoons olive oil (or canola oil)
14.5 ounce canned diced tomatoes, drained
8 ounces canned tomato sauce
4 ounce can diced green chiles
½ cup hot sauce recipe
4 ounces cream cheese (reduced fat works fine)
1 pound (about 2 cups) cooked shredded or diced chicken
12 6-inch corn tortillas (or flour, if you prefer)
4 ounces (about 1½ cups) shredded Monterey Jack cheese
optional for garnish: sour cream, chopped cilantro, diced tomatoes, chopped green onions, crumbled blue cheese

Instructions

Preheat oven to 350°F.
Heat oil in large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chiles; bring to a simmer and cook for 3 minutes. Mash any larger pieces of tomato that remain.
Coat the bottom of a 9×13-inch oven-safe baking dish with about ⅓ cup of the tomato/green chile sauce—just enough to lightly coat bottom.
Stir hot sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated. Reserve ⅓ cup of sauce.
Add chicken, stir to combine. Keep warm over low heat.
Warm corn tortillas in microwave for up to 30-45 seconds to soften up (or in warm oven on baking sheet for a couple of minutes, being careful not to burn).
Fill each tortilla with about ¼ cup of the chicken mixture, gently roll tortilla to close, place in baking dish, seam side down. Repeat with remaining tortillas. (In a 9×13-inch dish, 6-inch tortillas should fit snugly side by side in two rows.)
Top with reserved ⅓ cup sauce (plus remaining chicken mixture, if any) and shredded cheese.
Bake in 350°F oven for about 15-20 minutes until cheese is melted. Serve warm.
If desired, garnish with sour cream, chopped cilantro, diced tomatoes, chopped green onions, or crumbled blue cheese.

Notes
Inspired by Jessica’s version.

Ingredients

2 eggs, divided
1 tablespoon water
½ pound bulk pork sausage
1 cup chopped apple
1 cup soft bread crumbs
½ cup dried cranberries, or dried cherries
¼ cup chopped onion
1 teaspoon dried rosemary
½ teaspoon ground cinnamon
1 sheet frozen puff pastry, thawed according to package instructions, ½ of 17.3 ounce package

Instructions

Preheat oven to 375°F. Line baking sheet with parchment paper and lightly flour. Beat 1 of the eggs and water in small bowl. Set aside.
Mix remaining egg, sausage, apple, bread crumbs, cranberries, onion, rosemary and cinnamon in large bowl until well blended.
Carefully unfold puff pastry and place on lightly floured parchment-lined baking sheet. Cut lengthwise into 2 rectangles. Create strips by making 1½-inch long cuts 1 inch apart down both long sides of each pastry rectangle.
Spoon ½ of the sausage mixture down center of each pastry rectangle.
Fold 1 pastry strip at a time over the sausage mixture, alternating sides, overlapping the prior strip to enclose sausage mixture.
Lightly brush braided pastry with beaten egg and water mixture.
Bake 35 minutes or until pastry is golden brown and sausage is cooked through. Cool on baking sheet 5 minutes. Cut each pastry into 6 pieces to serve.

Notes
Create a meatless option by substituting 8 ounces sliced mushrooms and/or additional chopped onion for the ground sausage.

To prep a bit ahead of time, combine filling mixture, cover and refrigerate until ready to fill puff pastry.

Recipe discovered at McCormick.

Ingredients

½ cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar (confectioners sugar)
½ cup cocoa powder
½ cup malted milk powder
7 tablespoons milk
Optional: if using unsalted butter, add a pinch or two of salt to taste

Instructions

In a mixer, beat butter and vanilla extract together until smooth.
Add in powdered sugar, cocoa powder, malted milk powder, lightly mix.
Gradually add in milk, one tablespoon at at time until smooth. Add more milk if needed.
Optional: Add a pinch or two of salt to taste if using unsalted butter.

Ingredients

6 ounces semi-sweet chocolate chips
1 cup whipping cream
1 tablespoon sugar
2 fluid ounces (4 tablespoons) Baileys® with a hint of Caramel (Substitute other Baileys flavors to create different versions.
1 chocolate cookie pie crust (or other pre-baked pie crust)
Coarse salt for sprinkling
Optional for garnishing: shaved chocolate, caramel sauce for drizzling

Instructions

Melt chocolate chips according to package directions, and set aside.
Whip cream and sugar together until soft peaks form.
Gradually add Baileys with a hint of Caramel.
Gently mix in melted chocolate.
Evenly pour mixture into pie crust and top with a sprinkling of coarse salt.
Refrigerate for 4-6 hours, or until set.

Notes
This recipe contains no more than 0.6 fl. oz. of alcohol per serving.

羨慕有好意也有惡意
帶有忌妒就是惡意

我長得比你好看
我笑起來很漂亮
我家境比較好

這些都跟你一點關係也沒有
我本身的條件怎樣
不會影響我值不值得擁有幸福

而在於個人的心態
你自己用甚麼心態看人就會把人也想成那樣
你在意錢
就以為我所交的男友都很有錢

你認為自己沒那麼好看
就認為追我的人都是因為我的笑容看上我

其實 最錯的人就是你
我的所有事情你再忌妒
我也沒必要跟你說抱歉

該矯正的是你自己
而不是我

我只能說 可惜這十多年的歲月
我居然一直把你當好朋友
即使我們沒有正面衝突
但我也清楚妳在我背後捅我的刀

我不會跟別人說你對我所做的事
但友情就在你做的那些事情後結束
也不會更好
也不會更壞了

團體的聚會還是會見面
但我不會再跟你單獨出去
也再不會跟你分享我的生活

是的 我很在意這件事
因為被多年的好友背叛是多麼難過的事
而我還要強顏歡笑跟共同朋友說我沒事

個性決定命運 我非常相信這句話
我現在過的非常幸福
這是我的選擇 也是我最該珍惜的
而你 已經被我擺在內心深處 不會再深交的朋友
是你損失我這樣的朋友

你們，雕刻家，鍛鍊你們的感覺，往深處去。
一般人不容易體會到這個「深」的意義，你們只會用平面的概念來明顯地表現自己。從深厚方面去想像形式，對於你們實在是太難了。可是你們的苦功就在這裡。
你雕塑時，千萬不要從平面著想，要從起伏凹凸上想。
藝術只是情操，但沒有體積、比例、顏色的知識；沒有靈敏的手腕，最活躍的情感也要僵死！


─羅丹的遺囑

我將倚著另一個肩膀笑
別人的吻會令我滿足
我會用齒牙咬別的唇
而最美麗的卻永遠是妳

　

─羅丹與卡蜜兒