Um, Ouch.

I just came to the realization that I get injured every time I cook.
Literally,
every
single
time.

I like to think it's because I'm so enthusiastic of a cook, but in reality I just do things like lay my hand ontop of the elment to see if it's hot,
or hold the blender by the spiny things,
or forget that ovens are hot after having used them,
or start cutting with the sharp side of the knife facing up where my finger coincidentally is.

I hurt but the food is so good.


I also just realized there was no point to this blog other than to point out the painfully obvious.
HA, no pun intended.

So um,
thanks for reading.

Frenchy Toast and the Buttery-est Blackberry Butter

As always, (can you say always after having only posted one recipe?) I am posting this recipe the way I made it so if you want the original I will post a link at the bottom!

Things you will need.
1.BUTTER!

2.Blackberries

3.Nailpolish (Although I personally suggest using this BEFORE you cook and take pictures.)
4.Eggs
5.Half & Half
6.The Juice of 1 Lemon
7.Vanilla
8.Sugar
9.Cinnamon & Nutmeg
10.Flour
11.Absolutley NO photography skills to speak of.
You'll just have to bear with me people.

Let's Get Started.
Step 1.
Put the butter in a bowl. Easy enough.

Step 2.
Become thoroughly confused by the blender for a few minutes before realizing where the on switch is. Then flip it not realizing your other hand was holding the blender by the spiny things.
Almost break your finger.

Hand held blender - 1
Finger - 0

Step 3.
Return, oven mit in hand, or on it in this case on hand, in hopes of preventing said injured finger.

Step 5. Blend butter until fluffy, then add blackberries.

and blend again

Hold on I'm trying to remember what comes next. Oh yeah

Step 6.
Lay down foil then plastic wrap ontop. Slop, yes I said slop...no need for formalities here, the blackerry butter ontop of the plastic wrap.

Step 7.
Take the plastic wrap and kind of roll the butter into a cylinder shape, then wrap the tinfoil around that and place it in the freezer for 30 minutes to solidfy. Take it out of the freezer and place in the fridge.
And voila!

Beautiful Blackberry Butter!
On a side note, whenever I say butter in this blog I say it with a French accent, you should definitley do the same...
Say it with me, BUTTER!

Step 8.
Slice some of your butter to top your frenchy toast with.

Then make some frenchy toast and top with the butter.

My finished product.

Bon Appétit

For the original recipe click these words.

Pasta with Tomatoe Cream Sauce

I have recently been inspired by one Pioneer Women. If you don't read her blog you should...seriously like go, now.
Anyway, I've been on a cooking craze trying recipe after deliciously decadent recipe.
My first attempt at being a master chef was her absolutley scrumptious Pasta with Tomato Cream Sauce. My mouth is watering just remembering the taste, this will definitley be a go-to in my house for the rest of my life. (Though the length of that life is now debatable due to the large amounts of butter I've been consuming with these recipes...definitley worth the 10 years I just hacked off mercilessly with my butter knife.)
I'm blogging the recipe the way that I made it so if you want the original, I'll post a link to the page at the bottom.

So here we go!
Start by sauteing chopped onions and minced garlic in olive oil. I was feeling brave and added some dried red peppers for a little kick.

The smell is divine but try to resist sticking your face in your frying pan and slurping this down...I may or may not have attempted this with incredibly disastrous results.

After the onions start to turn a beautiful golden color add in two cans of tomato sauce and let that simmer on low heat for a good 30 minutes. Oh yea if your like me and you forgot to add in the pinch of sugar go ahead and do that too.
Then slowly pour in the heavy cream

Now stir that around until everything is orange and beautiful. Then throw in some freshly grated paremsan and stir...on second thought go ahead and throw in a lot. Chop up some fresh basil and throw that in as well, along with some salt and peppa!
(Obviously you should have been cooking your noodles this entire time and obviously I should have said that at the beggining. Make sure to save some of the water your noodles cooked in to thin out your sauce if needed!)
Then drain your noodles, mix them with the sauce, and serve!
Or eat it all yourself!
Right out of the pot!
It'll be utterly delish either way I'm sure.

Drum roll please!
Here is my finished product with my home made bite size garlic bread!



Visit the Pioneer Women's blog for more delicious recipes!
And here's the link for her Pasta with Tomato Cream Sauce

Bon Appétit

Save A Life Today

There is so much in our lives that we take for granted,food, water, clothing, things that other people are not fortunate enough to have. East Africa is facing their worst drought in 60 years and an estimated 800,000 children could die from the lack of food and water.
I know these pictures are hard to see, that's it's easier to just turn away because this doesn't directly effect us but these children need our help. To learn more about how East Africa is suffering and to find out where to donate go to the link...
http://news.yahoo.com/blogs/newsroom/somalia-famine--how-to-help.html
Or go to yahoo's homepage and click "How to help East Africa."

Inspired