ENTER THIS CODE: RYANF11795UE
ENTER THIS CODE: RYANF11795UE
I stand across from you
in our tiny studio apartment
letting the silence fill up the space
as I wonder what happened to us.
We used to be inseparable,
but now we’re ghost, haunting each other
waiting on faith like Jack and Rose
onboard the Titanic.
I wonder if one our cats could talk,
what they would say?
They probably would say what we were
too scared to say.
That this is over.
There’s no going back.
You can’t put a Band Aid
in a gaping hole.
So, I stand across from you
in our tiny studio apartment.
Between us an ocean of unhappiness
waiting for a life raft.
Original recipe makes 12 slices
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
As a kid,
I’ve always wanted to capture
but I wondered what
would I’ve done
if I actually caught one?
So day in
with a smile on my face
just for the chance to write
my own story.
Because isn’t that the only reason
why we do anything?
Why we abuse
until we are halfway to our graves.
We want to be remembered.
We want our words
to live on past the afterlife
making us immortal.
We are tired of not being the narrative
because we want to stand out.
We want to become heroes
in our own story.
So, I remain steadfast
with my pen
waiting for the opportunity,
still chasing that dragon.
Photo Credit: Andy Fair Hurst
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Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.
Credit: Food & Wine
This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious. Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava!
Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.
1 (16 oz) pkg phyllo dough; thawed according to package instructions
2 sticks (1/2 lb) melted unsalted Butter
1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, finely chopped
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon?)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish, optional.
1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).
2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
3. Butter the bottom and sides of a 13×9 non-stick baking pan.
Check out the rest of the recipe at Nastaha’s Kitchen
Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;
Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing there
Had worn them really about the same,
And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,
I doubted if I should ever come back.
I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I—
I took the one less traveled by,
And that has made all the difference.