My Life's Pick

    Dearest Reader,     For the past few days my sister Lili has been going to sleep at about four p.m. and wake up two hours later. I will fall asleep at ten p.m. and wake up about five hours later to use the bathroom. Just as she is on the verge of sleep, she hears me get up and can't resist the urge to scare me. So there we are, completely awake. We go to the living room to watch television and end up still awake at seven. So, we trot off to the coffee shop to try and get caffeinated enough to stay up until our usual bedtime. There we are, sitting there for a couple hours and questioning why we are tired. I then cave in to Lili's need for a power nap.    'It's just an hour' I tell myself 'nothing more, nothing less' A complete LIE! I ended up setting a timer and getting fifteen minutes of rest and going to check on Lili after. She wasn't asleep yet so after  she slept for thirty minutes we both got up. I heated her a hot pocket and made myself some ...

        Dear Readers,        If you are in search of a good recipe then look no further. I have been obsessed with the preparation of meat for years fish, chicken, etc. The only problem I have is every time I consume steak made by family or in a restaurant, it is dry an chewy. At about eighteen years old, I managed to break through the barriers of chewy steak.  Without further ado, I present my perfect recipe:        1 porterhouse steak        3 sprigs of rosemary        6 Tbsp. Salted butter        1 Tbsp. everything bagel seasoning (any seasoning is fine but I prefer to use this)        1/4 Tsp. sea salt          2 Vidalia onions (the bigger the better)             1. Pat steak dry with paper towel        2. Crank your stove top on high and throw a large cast iron...

    We all know that the best food on this planet is chicken. While my recipe is nowhere near original, I implore you to make it.       My mother used to create this dish when I was a child and I instantly became obsessed with it. Personally I enjoy making brown sugar chicken thighs with the skin and bone intact, but you could go anyway you want. The great thing about cooking is the ability to be versatile to make it to your taste. So while I use dark meat you could easily use white meat with or without skin. Without further ado, brown sugar chicken:     6 chicken thighs      1 stick of salted butter sliced into thin pads     1/2 dark brown sugar      1. Preheat oven to 400*f      2. Place thighs in large high sided baking pan (skin side up          3. Place butter pads on chicken ( I use two pads per thigh)     4. Generously sprinkle sugar on thighs.  ...

      Dear Readers,        It has been 4 years, 11 months, and 17 days since I have last posted an entry on this blog. I would like to welcome back my new readers. Though, most of all I wish to say a grand hello to any new readers stumbling upon this page. If you are considering whether to join me on the retelling of the past few years or not, I can promise you it will lack any boredom you may be expecting. without further ado, I present the missing time.         Fame of the River February 2017,           In the heart of a small town, in the upper peninsula of Michigan exists a two story fixer upper. In this dwelling resides my family of ten (depending on the year). Some windows are missing the outer screen, and the floor might be a little lower in certain parts. Sufficient to say it was (and currently is) in need of some TLC. Never the less, work is still to this day put into it.      ...