The Only Way to Go is Up (Or to Give Up)

Moving forward is my constant struggle,

I learned I could love again, but there is a lot on my shoulders,

A lot to say, left over

(I am even learning to pray)

I wish you the best and I hope you are okay…

The Only Way to Go is Up (Or to Give Up)

Please put the bottle(s) down,

You are such a nervous wreck.

Knuckles so dry, they could cut ice on the break;

(On edge),

All I had, all I could do

Once upon the time, I knew you.

 

Every day is deemed a struggle, when you find yourself so far under.

(Considering) the well won’t hit rock bottom

Well, it’s rock solid.

The gravel falls with the travels you call nervous breakdowns;

I never meant to play you, but it was over before it even started.

 

Not enough in common to feel the voices calling,

And now, that I have found the one

You act like you have none…

Maybe you are better off without me,

(Always seemed to be).

We both have a lot of problems,

(Obviously).

Still, I root for you to get better

(the stormy weather is near).

Silver linings will never provide us with the comfort we wanted to endear.

For, inside, instilled thoughts of fear recover,

In the hands of another who is fairly similar.

 

All that had broken out was ugly,

A side I launched aside, but I was not treated right.

The guilt floods my brain, my mind

Forgiveness is in vain (in my name),

but resentment is an easier price to pay

(it just did not feel right).

 

I am in search – rediscovery of the part of me

(The one which you stole)

To treat another in the way you truly want to be.

You fed me, made me this way,

I do not blame you (though),

For you opened my eyes to see,

I was a fool to selfishness.

I tried;

I wished the glass wouldn’t shatter,

But in the end,

I need more than you can fathom.

My Heart is in it For the Killing

My Heart is in it For the Killing

You,

You are always in my prayers

(and in my thoughts);

I hope to God we do not get caught

Up in a tantrum.

I find myself attached,

like a ladle to your handle;

Scoop me up with your soft hands.

Time and time again

I remind myself every story has to end…

This though, please be gentle.

A knotted ball of yarn – impossible to singly untangle.

(The words I speak, no dissection necessary – the cost is pure evil.)

For you, love,

You are my song bird.

A muse that amuses me.

Do not let me be…

I would hope you will catch up

and chase after me.

Natura

This poem is to be turned into a song to be accompanied by an acoustic guitar. I was inspired to write this when I was at a cafe called Natura in Orlando, Florida. It was open mic night and a young Asian female, from a foreign country but living in Seattle, spilled her heart and shared her voice on stage. Her songs were beautiful, her musical talents were amazing and I was floored at how wonderfully she sang. This is only a rough draft, but I want to share my first version to show the process. I am not a song writer, nor do I even know how to play guitar. But this is to remind myself and others that anything is possible. One day, I will learn how to flawlessly strum a guitar. One day, I will record this. And one day, hopefully, I will be able to rack up the courage to sing in front of an audience, just like that girl did. I congratulate her on her bravery and a job well done.

For right now, I want to share a part of my story, some of my words and my wisdom with anyone willing to read this blog. I hope you enjoy. Any and all feedback is highly welcomed.

Gettin’ Saucey

Vodka Sauce (With Shrimp & Baby Bella Mushrooms)

I have made this three times, and each time I used different tomato sauces as the base. I will share the ingredients I felt were most successful in the completion of this dish. My tip: use up what sauces you have in the kitchen pantry – the texture may be a little different each time, but it does not stop you from enjoying what you intended to do in the first place – make a delicious, home-cooked meal! 🙂

Originally found on, and adapted from, Rocco DiSpirito: http://www.oprah.com/food/Penne-Alla-Vodka

Ingredients:

16 ounces (one 1 lb box) Barilla pipette pasta (up to preference) (The amount of sauce being made can withstand 1 1/2 boxes pasta, if you would like a higher pasta to sauce ratio)

1 jar Francesco Rinaldi Hearty Tomato sauce

1 jar Francesco Rinaldi Tomato & Basil sauce (or Traditional Tomato & Basil sauce)

1.5 oz (one shot or more) Kettle One vodka (any brand of vodka can be substituted, up to preference)

8 ounces (1 container) mascarpone cheese (Beligioso)

1/2 tsp or more ground and/or crushed red pepper, up to preference

Salt and ground black pepper, to taste

Oregano, to taste

Garlic powder, to taste

6 tbsp Italian cheeses

1 tbsp heavy cream (optional)

12 or so extra large shrimp (26/30), cooked and deveined (optional)

3 Baby Bella mushrooms, washed and sliced thinly (optional)

Directions:

1. In a large pot, cover salted water and allow it to boil. Cook pasta according to boxed directions.

2. Meanwhile, in a medium to large saucepan, heat both jars of pasta sauce on low to medium-low heat.

3. Heat through, add vodka. Stir well, and allow sauce to simmer.

4. Add spices (crushed/ground red pepper, oregano, garlic powder, salt and pepper).

5. Add mascarpone cheese and stir well. Sauce should be a light red color, not yet blush.

6. Spice more to taste. Too much red pepper will overwhelm your palette, so be sure not to add too much unless you are ready to sweat! As an option, add heavy cream to make more of a blush sauce.

7. Add shrimp and/or mushrooms to sauce. You can also sauté the mushrooms in extra virgin olive oil first, with a few dashes of salt, pepper, and garlic.

7. Toss cooked pasta in sauce. Mix well. Sprinkle with Italian cheeses. Enjoy!

Better Than Applebee’s

Spinach and Artichoke Dip

Referred to Martha Stewart’s Hot Spinach Dip recipe

Ingredients

Extra Virgin Olive Oil (for sautéing and to coat baking dish)

1 medium sized Vidalia onion, peeled and chopped

3 cloves garlic, peeled and minced

18 oz (2 9 oz bags) fresh spinach

5 or 6 (about 1/2 a can) artichoke hearts, washed and drained

Light margarine (to add to spinach and artichoke sauté)

1/2 cup water (to add to spinach and artichoke sauté)

1/4 cup milk (any type, or can substitute heavy cream)

8 oz (1 bar) 1/3 less fat Philadelphia cream cheese

4 oz (or about 1 hefty spoonful) Breakstone sour cream (can substitute reduced fat or fat free)

Hot sauce, to taste (optional)

Worcestershire sauce, to taste (optional)

Salt, to taste

Ground black pepper, to taste

1 1/2 cup (Kraft) Italian shredded cheese (1 cup for mixture and 1/2 cup to top)

Tostitos Scoops! tortilla chips

Directions

1. Preheat oven to 350 degrees Fahrenheit. Lightly oil a 8×8 glass baking dish. A ceramic dish would also work fine.

2. In a large skillet or sauce pan (or a medium sized pot), heat olive oil over medium heat. Add onions, just until glossy, before they brown. Then add minced garlic. Cook for a total of 5 to 7 minutes.

3. Add artichoke hearts and cook for about 2 minutes. Then add spinach in four additions, adding a bit of water after each addition. Finish with a dollop of margarine.

4. Drain spinach and artichoke sauté in a strainer or colander (this step is optional, it would be fine to add the sauté drippings to the mixture, and would certainly taste delicious).

5. In the same saucepan, heat milk over medium to low heat. Whisk in cream cheese and sour cream. Be careful not to burn the mixture or let it curdle.

6. Toss in spinach and artichoke mixture, in addition to salt, pepper, hot sauce and Worcestershire sauce. Mix in Italian cheeses.

7. Add contents to oiled glass dish, and sprinkle with remaining 1/2 cup of cheese. Bake for about 20 to 25 minutes, or put on low broil for about 10, or until cheese is golden brown and bubbly.

8. Serve with tortilla chips and enjoy!

Substitutions:

• Can use frozen spinach instead of fresh (thawed and drained)
• Serve with baguette slices or crackers of choice

Verdict: Being that this was the first time this recipe was attempted without following any exact directions, it was delicious! Creamy, with just the right amount of artichoke to spinach ratio, this dip will definitely serve as a great appetizer for a party or a cheesy snack. The only thing I thought should be done differently would be to put in more hot sauce, to give it some extra heat. Otherwise, this dip certainly turned out better than expected, but I cannot complain about that!

 

*Second Edition*

When made a second time, I used:

2 1/2 (9 oz) bags of spinach

1 full can artichokes, drained

all heavy cream (substituted for milk)

Verdict: much heartier than last time, but the extra spinach and artichoke was spot on!

Better with Butter

Garlic Butter Sauce

Ingredients:

Ronzoni Healthy Harvest Whole Wheat Blend Pasta Extra Wide Noodle-Style (about 1/2 a bag)

5 tbsp unsalted butter (or margarine)

1/3 to 1/4 cup Lucini’s extra virgin olive oil

2 cloves garlic, finely chopped

Black pepper, to taste

Oregano, to taste

Peas and carrots, steamed

Parmesan cheese (optional)

Directions: 

1. Cook pasta according to package directions (boil water, salt water; at rapid boil, cook noodles for about 10 minutes or until tender)

2. Meanwhile, steam peas and carrots (10 to 15 minutes)

3. Make sauce when pasta is almost finished cooking, and when vegetables are almost done steaming, so it does not sit.

4. In a large skillet on low heat, melt unsalted butter and then add oil.

5. Add chopped garlic and cook for about 3 minutes. Do not brown the garlic.

6. Add pepper and oregano, in addition to other seasonings, if desired.

7. Toss in cooked peas and carrots. Then toss the pasta in the same sauce pan. Add a bit of parmesan cheese (or any dry shredded cheese).

Simple, easy and very quick! Using whole wheat pasta is a great way to add fiber to your diet (even if it is not 100% whole wheat)! Adding vegetables to your sauce and pasta is also a sneaky means to get your daily recommended servings. Plus, it tastes delicious.