Soup - always better the second day.

I enjoyed some leftover soup for lunch today - I made it on Wednesday night for Glee (which, by the way, is the best show to ever be made).  Two days later, the soup tastes better than it did on Wednesday night.

I don’t have any photos from the cooking, but it’s an awesome recipe, so I wanted to share it.  My mom got it from a friend who I believe got it from a newspaper in Denver.  I have no idea what it’s called, but one might refer to it as Tortellini Soup with Italian Sasuge.  Ingredients below:

2 lbs ground Italian sausage (turkey sausage entirely acceptable)

2 cloves garlic

1 onion, chopped

2-3 large carrots, peeled and chopped (I used 1/2 bag of baby carrots and ran them through the food processor)

4 cups fresh tomatoes (I used one large can of crushed tomatoes, with the juice in)

3 1/2 cups tomato sauce

6 cups beef broth

2 TBSP oregano

2 TBSP parsley - dried

1 tsp basil - dried

1 bay leaf

20 oz cheese tortellini

1 zucchini, chopped

Brown italian sausage and reserve 2 tablespoons of oil.  Sautee onions and garlic in large soup pot with oil from sausage.  Add all ingredients, with exception of tortellini and zucchini into soup pot, bring to boil and simmer for 2-3 hours.

45 minutes before serving, add zucchini and tortellini, cook until tortellini is done.

Garnish with fresh parmesan cheese.

Now, this came out a little thicker than I remember my mom making it.  I copied the recipe over myself, so I have a feeling I omitted something.  I recall adding some water when my mom made it last weekend - so if you find this to thick in texture, throw in a cup of water or so.

Either way, it’s a delicious fall soup - good for a Sunday when you’ve got time to let it simmer.  Could probably also do it in the crockpot while you’re at work, and add the tortellini and zucchini when you get home!

Oct 2 2009

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Shredding Potatoes

Shredding Potatoes

Potatoes a'fryin

Potatoes a'fryin

Eggs before

Eggs before

Dinner served

Dinner served

CRAZY DOGGG

CRAZY DOGGG

I’m BAAAAAAAAAAAAAAAAAAAAAACK.

After a few months of hiatus (with a move to Minneapolis, and more importantly - a kitchen the size of my entire NYC apartment) I’m ready to cook again.  Not that I haven’t been cooking since July - but I just haven’t been all that excited about it.

Tonight’s meal was just SO AMAZING that I had to blog about it.  Ha. Not. Jessica prodded and poked and I told her she could get out the camera, so here we are.

In line with our shoestring unemployed budget (but only till Monday - mama got a job!) tonight we went with the economical breakfast for dinner.  Eggs were on my mind, and I threw in the leftover produce from the crisper drawer.  Egg bake ingredients below:

1 cup broccoli

1 red pepper, diced

1/4 onion, chopped

1 cup frozen spinach

2 cloves garlic, chopped

8 eggs

Throw all vegetables in a pan and sautee briefly with salt and pepper.

Whisk eggs together, combine with sauteed vegetables and pour into pan coated in non-stick spray.  Bake for 25-30 minutes at 350, or until firm.

Now, eggs on their own are rather unremarkable.  So I wanted to spice them up with a sassy side - and nothing says sassy like potatoes. I ventured out on my first homemade hashbrown adventure:

2 red potatoes (or any variety for that matter) shredded

1/4 onion, finely chopped

2 cloves garlic, minced

1 tablespoon corn meal

Jessica had little to no faith in this endeavor, so I was determined to make it happen.  I shredded the potatoes (and almost lost 2 digits in the process) and combined them in a bowl with the onion and garlic.   Then, just before hitting the pan, I squeezed the excess water out with a paper towel.   Placed my pan over medium heat and coated it with oil.

Then, I got nervous. There’s nothing I hate more than being wrong, especially when someone thinks my idea is bogus to begin with.  So, I added about a tablespoon of cornmeal - I thought if my potatoes didn’t crisp on their own, certainly the cornmeal would add a little crunch. Fried them for about 5 minutes on each side - and ta da. Homemade hashbrowns that even IHOP would be jealous of. And in case you were wondering, Jessica loved them.

So it was a fun meal to bring back into the fold here. Tomorrow night I’m taking steaks and risotto to a friend’s house - I’ll try to document via photo.  Enjoy the photos. And take note that I don’t always wear a Minnesota Vikings jersey while cooking.  It came in the mail today and I was excited to try it out.  We’ll be at the metrodome for Monday Night Football - Packers vs. Vikings. SKOL VIKES!!!!!

And of final note - we got a dog. She’s not as devilish as she looks. She just gets excited when mama cooks.

Oct 1 2009

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And finally, our belated 4th of July meal.  We spent the day yesterday at the beach, and then ran off to see the fireworks, so we didn’t have time to have a proper holiday meal. So to make up for it, we enjoyed the Ultimate BLT’s tonight. 8 Slices Bacon 1 tomato 1 Avocado 1/4 onion Dijon Mustard Mayo Artisan Bread I’m not certain I need to explain how to make a BLT.  I hope you can figure it out.  But I would like to explain how an avocado can enhance the meal.  I’m personally not a mayo fan - in fact, it disgusts me.  I find that a thinly sliced avocado can replace the creamy taste you crave with mayo - and, it’s better for you!  If you’re a mayo fan, try mixing your mayo with some dijon mustard.  The kick is great. Since this was the “ultimate” sandwich, we went for it and put 1/2 an avocado on each.  I had fully intended to throw some field greens in the mix, but alas, we were out. Finally, let me say this.  NYC does a lot of things well - late nights, ethnic food, bars, shopping etc.  But one thing they do NOT do well is corn.  We bought 2 ears at Whole Foods and were incredibly disappointed.  Maybe it’s growing up in Nebraska/Iowa that has spoiled us, but I’ll be really glad to return to the Midwest roadside sweet corn stands!! At any rate - have yourself an Ultimate BLT this week.  Ours was excellent.  And even better when finished off with a little Apple Pie a la mode!

And finally, our belated 4th of July meal.  We spent the day yesterday at the beach, and then ran off to see the fireworks, so we didn’t have time to have a proper holiday meal.

So to make up for it, we enjoyed the Ultimate BLT’s tonight.

8 Slices Bacon

1 tomato

1 Avocado

1/4 onion

Dijon Mustard

Mayo

Artisan Bread

I’m not certain I need to explain how to make a BLT.  I hope you can figure it out.  But I would like to explain how an avocado can enhance the meal.  I’m personally not a mayo fan - in fact, it disgusts me.  I find that a thinly sliced avocado can replace the creamy taste you crave with mayo - and, it’s better for you!  If you’re a mayo fan, try mixing your mayo with some dijon mustard.  The kick is great.

Since this was the “ultimate” sandwich, we went for it and put 1/2 an avocado on each.  I had fully intended to throw some field greens in the mix, but alas, we were out.

Finally, let me say this.  NYC does a lot of things well - late nights, ethnic food, bars, shopping etc.  But one thing they do NOT do well is corn.  We bought 2 ears at Whole Foods and were incredibly disappointed.  Maybe it’s growing up in Nebraska/Iowa that has spoiled us, but I’ll be really glad to return to the Midwest roadside sweet corn stands!!

At any rate - have yourself an Ultimate BLT this week.  Ours was excellent.  And even better when finished off with a little Apple Pie a la mode!

Jul 5 2009

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Well, I’ve clearly taken a break from the blogging.  We’re getting ready to leave NYC in a few short weeks, so a lot of our days have been spent packing in all the things we still want to do as official “New Yorkers.”  I had time for a couple of dinners last week.  This was one of them. Broccoli Beef over Chinese Noodles I had a bit of flank steak left in the freezer, so I thought I’d use it up.  To get started, I sliced the steak, against the grain.  Note - if you’re working on a recipe that calls for steak to be sliced thinly, do it when it’s frozen.  If you buy it fresh that day, just throw it in the freezer for an hour or so.  It helps immensely. Once the beef was sliced, I made up a marinade.  My best guess on the ingredients: 1/4 cup soy sauce 1/8 cup olive oil 2 cloves garlic 2 tablespoons honey This was enough for about 1/2 pound of steak - I threw it over the sliced beef and left it in the fridge for 4 hours. When the time came, I cooked the beef in a wok with broccoli, mushrooms, 1/2 of an onion and water chestnuts. The great thing about stir fry is that it is meant to be cooked fast over high heat.  If you have your vegetables/meat pre-sliced, it takes no more than 5 minutes to cook it up.  Don’t be afraid of all the smoke/steam - it’s supposed to be that way! We were out of rice, and happened to have Chinese noodles on hand from a soup I had made. No, these aren’t noodles out of a Ramen package.  I have some class. This turned out really well.  We’ve got some chicken to use up so I’ll be attempting it again tomorrow night. As we reach the end of our time here, you might see some odd things coming up.  We’re just trying to clear the pantry!

Well, I’ve clearly taken a break from the blogging.  We’re getting ready to leave NYC in a few short weeks, so a lot of our days have been spent packing in all the things we still want to do as official “New Yorkers.”  I had time for a couple of dinners last week.  This was one of them.

Broccoli Beef over Chinese Noodles

I had a bit of flank steak left in the freezer, so I thought I’d use it up.  To get started, I sliced the steak, against the grain.  Note - if you’re working on a recipe that calls for steak to be sliced thinly, do it when it’s frozen.  If you buy it fresh that day, just throw it in the freezer for an hour or so.  It helps immensely.

Once the beef was sliced, I made up a marinade.  My best guess on the ingredients:

1/4 cup soy sauce

1/8 cup olive oil

2 cloves garlic

2 tablespoons honey

This was enough for about 1/2 pound of steak - I threw it over the sliced beef and left it in the fridge for 4 hours.

When the time came, I cooked the beef in a wok with broccoli, mushrooms, 1/2 of an onion and water chestnuts. The great thing about stir fry is that it is meant to be cooked fast over high heat.  If you have your vegetables/meat pre-sliced, it takes no more than 5 minutes to cook it up.  Don’t be afraid of all the smoke/steam - it’s supposed to be that way!

We were out of rice, and happened to have Chinese noodles on hand from a soup I had made. No, these aren’t noodles out of a Ramen package.  I have some class.

This turned out really well.  We’ve got some chicken to use up so I’ll be attempting it again tomorrow night. As we reach the end of our time here, you might see some odd things coming up.  We’re just trying to clear the pantry!

20:41

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Summer has officially arrived.  In NYC, that means hot days and stinking garbage.  But in most other places across the world - it means a summer of fresh vegetables! So we dug out some of our own fresh veggies - from Whole Foods - and whipped up what we have aptly named Portobello Pita Pizzaz with Goat Cheese, of course. Easy as pie - just grab whatever fresh veggies you have on hand. We had red onion, tomato, avocado and portobello caps. I started by toasting up the pitas in a pan on the stove - would have rather used a grill, but we’ve been over that already.  Once those were done, I threw in the mushrooms, which had been marinating in balsamic for a couple of hours.  Cooked for a few minutes on each side and sliced. Spread a layer of goat cheese on the toasted pita, layer with vegetables and top with sliced mushroom. Approach it whatever way you want. Jess took to eating hers like a pizza while I cut my way through with fork and knife.  Either way, it’s delicious summer fare. Tonight - broccoli beef stir fry!

Summer has officially arrived.  In NYC, that means hot days and stinking garbage.  But in most other places across the world - it means a summer of fresh vegetables!

So we dug out some of our own fresh veggies - from Whole Foods - and whipped up what we have aptly named Portobello Pita Pizzaz with Goat Cheese, of course.

Easy as pie - just grab whatever fresh veggies you have on hand. We had red onion, tomato, avocado and portobello caps.

I started by toasting up the pitas in a pan on the stove - would have rather used a grill, but we’ve been over that already.  Once those were done, I threw in the mushrooms, which had been marinating in balsamic for a couple of hours.  Cooked for a few minutes on each side and sliced.

Spread a layer of goat cheese on the toasted pita, layer with vegetables and top with sliced mushroom.

Approach it whatever way you want. Jess took to eating hers like a pizza while I cut my way through with fork and knife.  Either way, it’s delicious summer fare.

Tonight - broccoli beef stir fry!

Jul 1 2009

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I think America has an obsession with free stuff. Prime example: when you go to sporting events and the cheerleaders toss out t-shirts.   You KNOW that every single one of them is an XXXXL, yet there’s still 10,000 fans screaming for one. I don’t get it. NYC has it’s fair share of free events, but none better than the Bryant Park Film Festival.  The lawn is reserved for people with blankets and picnic baskets.  Bring your own food, drinks and entertainment, because you have to get there at 5:00 to even have a chance of a good seat.  We arrived at 4:30, joined the mad rush onto the lawn at 5:00 and spent our time reading and chit chatting until the movie started at 9:00.  It was a showing of the aptly named Gold Diggers of 1933 - made in 1933.  A timely piece about Broadway during the depression. Anyway, we packed up lots of stuff, but focused on the salad - which is Jessica’s specialty.  She doesn’t make a lot of things - but when she does salad, she’s for real.  Last night we had field greens with carrots, red onions, strawberries, apples, fresh blue cheese, and a nice balsamic vinaigrette. Lovely night, except for the mosquito bites I came home with. Tonight - grilled portobello mushrooms on whole wheat pitas with goat cheese, tomato and whatever else I’m inspired to put on it.  See you then!

I think America has an obsession with free stuff. Prime example: when you go to sporting events and the cheerleaders toss out t-shirts.   You KNOW that every single one of them is an XXXXL, yet there’s still 10,000 fans screaming for one. I don’t get it.

NYC has it’s fair share of free events, but none better than the Bryant Park Film Festival.  The lawn is reserved for people with blankets and picnic baskets.  Bring your own food, drinks and entertainment, because you have to get there at 5:00 to even have a chance of a good seat.  We arrived at 4:30, joined the mad rush onto the lawn at 5:00 and spent our time reading and chit chatting until the movie started at 9:00.  It was a showing of the aptly named Gold Diggers of 1933 - made in 1933.  A timely piece about Broadway during the depression.

Anyway, we packed up lots of stuff, but focused on the salad - which is Jessica’s specialty.  She doesn’t make a lot of things - but when she does salad, she’s for real.  Last night we had field greens with carrots, red onions, strawberries, apples, fresh blue cheese, and a nice balsamic vinaigrette.

Lovely night, except for the mosquito bites I came home with.

Tonight - grilled portobello mushrooms on whole wheat pitas with goat cheese, tomato and whatever else I’m inspired to put on it.  See you then!

Jun 30 2009

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Buffalo Chicken Sloppy Pitas.  I said it. I’ve had a habit of making buffalo chicken sloppy joes before - classic style on a white bun with nothing but blue cheese.  But tonight I was feeling inspired.  And here’s what we ended up with to start the party: 1 lb ground chicken breast Homemade Buffalo Sauce (explained later) Sliced tomato Spring Mix/Lettuce Chopped Onion Sliced Mushroom Blue Cheese Dressing Crumbled Blue Cheese Whole Wheat Pitas So here’s the thing.  I had been envisioning these things in my head all afternoon.  Huge pitas stuffed with buffalo chicken and fresh vegetables.  But Whole Foods totally rained on my parade and only had mini pitas.  In hindsight, they were kind of cute.  But I digress. Brown up the chicken and get the vegetables all sliced up. Start contemplating how to make homemade buffalo sauce - because as always, my sauce is made without measurements.  Really what everyone fails to notice is this - buffalo sauce is merely hot sauce cut with butter.  Easy, right?  I just buy Franks Red Hot sauce (best hot sauce there ever was) and mix about 1/2 to 3/4 of a cup with a tablespoon of melted butter.  Start there - and continue to add more butter or more hot sauce depending on your preference.  It’s pretty fun.  Don’t buy buffalo sauce in a bottle - you’ll notice it looks gross because the butter sits up at the top and the hot sauce sinks to the bottom.  Ew.  Go the homemade route! Anyway, make that sauce up and dump it right into the pan that has the cooked ground chicken.  Mix it up - let it simmer for 5 minutes or so. Use a knife and slice the pitas open - stuff generously with chicken, tomato, onion, mushroom, spring mix, blue cheese dressing and blue cheese crumbles. Side note - I sauteed my mushrooms and onions first in a tad bit of butter.  I always prefer them this way - you may cook (or not cook) them as you see fit. Sweet Action Jackson, these things are good! (Sorry, not sure where that came from.) The tomato and spring mix add just the right amount of freshness - and the mess they make leave you feeling like you’ve done something naughty. Get your heads outta the gutter! I know, this is long winded. But my final note is this - I think these would be really fun for entertaining in an assembly line fashion.  Don’t forget the booze. UPDATE: One time, Joe made Buffalo Sloppy Chicken Sandwiches.  He’d like to be acknowledged as my inspiration. Whatever pleases him.

Buffalo Chicken Sloppy Pitas.  I said it.

I’ve had a habit of making buffalo chicken sloppy joes before - classic style on a white bun with nothing but blue cheese.  But tonight I was feeling inspired.  And here’s what we ended up with to start the party:

1 lb ground chicken breast

Homemade Buffalo Sauce (explained later)

Sliced tomato

Spring Mix/Lettuce

Chopped Onion

Sliced Mushroom

Blue Cheese Dressing

Crumbled Blue Cheese

Whole Wheat Pitas

So here’s the thing.  I had been envisioning these things in my head all afternoon.  Huge pitas stuffed with buffalo chicken and fresh vegetables.  But Whole Foods totally rained on my parade and only had mini pitas.  In hindsight, they were kind of cute.  But I digress.

Brown up the chicken and get the vegetables all sliced up.

Start contemplating how to make homemade buffalo sauce - because as always, my sauce is made without measurements.  Really what everyone fails to notice is this - buffalo sauce is merely hot sauce cut with butter.  Easy, right?  I just buy Franks Red Hot sauce (best hot sauce there ever was) and mix about 1/2 to 3/4 of a cup with a tablespoon of melted butter.  Start there - and continue to add more butter or more hot sauce depending on your preference.  It’s pretty fun.  Don’t buy buffalo sauce in a bottle - you’ll notice it looks gross because the butter sits up at the top and the hot sauce sinks to the bottom.  Ew.  Go the homemade route!

Anyway, make that sauce up and dump it right into the pan that has the cooked ground chicken.  Mix it up - let it simmer for 5 minutes or so.

Use a knife and slice the pitas open - stuff generously with chicken, tomato, onion, mushroom, spring mix, blue cheese dressing and blue cheese crumbles.

Side note - I sauteed my mushrooms and onions first in a tad bit of butter.  I always prefer them this way - you may cook (or not cook) them as you see fit.

Sweet Action Jackson, these things are good! (Sorry, not sure where that came from.) The tomato and spring mix add just the right amount of freshness - and the mess they make leave you feeling like you’ve done something naughty. Get your heads outta the gutter!

I know, this is long winded. But my final note is this - I think these would be really fun for entertaining in an assembly line fashion.  Don’t forget the booze.

UPDATE: One time, Joe made Buffalo Sloppy Chicken Sandwiches.  He’d like to be acknowledged as my inspiration. Whatever pleases him.

Jun 22 2009

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Dining with houseguests ...

You may have noticed my absence for the last few days - we’ve just entertained what will likely be our last major houseguest for a bit.

Side Note: If you want to become popular, move to NYC.  Nobody was ever chomping at the bit to visit me in Minneapolis, but it’s a whole new story out here.  Anyways.

Everytime we have friends in town I hatch this grand plan that we’ll eat-in at least twice while the friend visits - in order to save everyone a buck or two.  I even go so far as to suggest meals for them, ask what they’d like me to make, etc.

But then they arrive.  And the inevitable afternoon drinknig begins, and by 7:00 we’ve already eaten everything off the bar menu and have begun to talk about what restaurant we’d like to visit next.

We were particularly lucky to have just hosted a house guest who has an obsession with everything Top Chef - so we visited 24 Prince last week - the home of Nikki from season 4.  Excellent food … anyways.

So the point of this post is to ask this: What’s your M.O. when you’ve got friends in town?  Do you dine in? Dine out? Plan to dine in but dine out anyway?

Jun 18 2009

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Summer Soup

If you live in NYC, you know it’s been raining for days on end.  Not just a sprinkle here or there, but constant rain for days.  I thought I left that stuff behind in Ireland, but apparently not.

On top of that - Jess has been sick with some kind of awful cough and mild fever since yesterday.  If it were the middle of winter, it’d be a perfect night for Chicken Noodle Soup.  But, it’s June.  So I went in search of summer soup - and I found a little number called Summer Squash Soup with Pasta and Parmesan:


Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.

Those are the fancy website directions. I followed them pretty closely. Except I have no dutch oven - so I used a soup pot.  Also - unlike my midwest friends - have no room to be grownig fresh herbs.  I use the dried variety.  FYI - when using dried herbs, substitute 1 teaspoon for every tablespoon that the recipe calls for. Or else you’ll have yourself a rather potent meal.

This didn’t look pretty, which always disappoints me.  I’ll post a photo later.  It tasted alright - not “killer” as my dad would say.  It was just lacking a little. Likely because it’s from the Cooking Light website.

Also, I must have bought the most ancient Parmigiano Reggiano cheese ever.  Trying to grate it was like trying to grate concrete.

Final verdict - try it if you’d like. But don’t expect too much.

Comnig up this week - lots of YUM because I’ve just got an email from my Aunt Kathy with tons of recipes we ate growing up at the lake.  She specializes in all things casserole and bread bowl.  Perhaps I’ll have all my NYC friends (all 3 of them) over for some cocktails and bread bowls this week.

Also to look forward to for the summer - my mother’s famous Tomato Feta Salad.  Now if only I could find a way to get a grill up to my fire escape ….

I’m off to tend to the coughing coming from the other room.

20:11

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I was feelin a little Mexican today. Not sure why - maybe it was the Coronas this afternoon.  But that’s neither here nor there. At any rate - we’ve got my cousin in town, who has just returned from a year in Prague, so I thought I’d welcome her back with some nice Mexican cuisine - which she says is impossible to find in Prague. So, I present, Wilke Chicken Tostadas (See, I’m getting better with titles. I originally called this one Wilke Loves Corona So She Made Chicken Tostadas To Go With Her Beer.) 1 lb chicken breast, sliced fajita style 1 package taco seasoning mix 1 can corn 1 can black beans Flour tortillas Shredded Cheese Fresh Pico Fresh Guac We start by cooking the chicken in a skillet. Prepare the taco seasoning mix according to the directions on the package - add to cooked chicken. Simmer for a few moments, and add corn and beans.  Simmer for about 5 minutes more, or until sauce begins to thicken. In the meantime, preheat the oven to 450 and brush your tortillas with olive oil on each side.  Slide into the oven for about 5 minutes, or until crispy. Remove from oven - top with chicken/corn/bean mixture and a handful of shredded cheese.  Put back in oven until cheese melts. Finally, top it all off with your guac and pico. (Disclaimer - my pico and guac were homemade by the lovely staff of Whole Foods.  I find they make a nice pico, and it comes in a really fancy reusable plastic container.  Jess makes a fabulous guac, but she’s been buried under thesis work all day.) As always, enjoy with a cold Corona accompanied by a slice of lime. Now, I’m going to watch Baby Mama. On a Friday night. By myself. I’m not ashamed at all.

I was feelin a little Mexican today. Not sure why - maybe it was the Coronas this afternoon.  But that’s neither here nor there.

At any rate - we’ve got my cousin in town, who has just returned from a year in Prague, so I thought I’d welcome her back with some nice Mexican cuisine - which she says is impossible to find in Prague.

So, I present, Wilke Chicken Tostadas (See, I’m getting better with titles. I originally called this one Wilke Loves Corona So She Made Chicken Tostadas To Go With Her Beer.)

1 lb chicken breast, sliced fajita style

1 package taco seasoning mix

1 can corn

1 can black beans

Flour tortillas

Shredded Cheese

Fresh Pico

Fresh Guac

We start by cooking the chicken in a skillet. Prepare the taco seasoning mix according to the directions on the package - add to cooked chicken. Simmer for a few moments, and add corn and beans.  Simmer for about 5 minutes more, or until sauce begins to thicken.

In the meantime, preheat the oven to 450 and brush your tortillas with olive oil on each side.  Slide into the oven for about 5 minutes, or until crispy.

Remove from oven - top with chicken/corn/bean mixture and a handful of shredded cheese.  Put back in oven until cheese melts.

Finally, top it all off with your guac and pico.

(Disclaimer - my pico and guac were homemade by the lovely staff of Whole Foods.  I find they make a nice pico, and it comes in a really fancy reusable plastic container.  Jess makes a fabulous guac, but she’s been buried under thesis work all day.)

As always, enjoy with a cold Corona accompanied by a slice of lime.

Now, I’m going to watch Baby Mama. On a Friday night. By myself. I’m not ashamed at all.

Jun 12 2009

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