Who I Am

I gave my heart away To another person who didn't deserve it Who didn't want it Here I am alone again, fading Watching cars pass A lit cigarette in my hand I walk to the liquor store After another meal by myself Another restaurant familiar and known I ordered meat this time After being a vegetarian for a year Because why should I really care There's a bottle in the fridge Put there tonight Even though it's mid-week And I didn't even used to drink There are grey hairs Sprouting out of my skull I'd pluck them all But my hair is already too thin So I'll get drunk soon Like my father did when I was a kid It won't help; it won't lessen anything I won't be able to sleep better I'll still be alone in the morning If I wake up at all

This recipe comes from Better Homes and Gardens' "Cream Puffs" recipe, but rather than filling with sweet fillings, I instead change it to have cheddar. It ends up tasting like a pastry dish, good for any time of the day even breakfast. Ingredients 1 cup water 1/2 cup butter 1/8 teaspoon salt 1 cup all-purpose flour 4 eggs 1 1/2 cups of grated sharp cheddar cheese Directions Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet 9 x 15in. In a medium saucepan, stir together water, butter and salt until they boil. Add flour all at once, stirring vigorously until it forms a ball. Remove from heat, then add 1 1/2 cups cheddar cheese. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each. Drop 12 evenly formed heapings of the dough onto the baking sheet. Bake for 25 minutes, then pull out and sprinkle cheddar cheese on top of each. Cook 5 minutes more until the cheese is melted. Remove from the dish and cool. Can chill and reheat for...

The recipe is based on the one at this location , however, I made a few changes like I always do when making any recipe. Ingredients 3/4 cup minced shallots (5-6, peeled, then sliced and minced) 1 stick unsalted butter 1/2 cup all-purpose flour 1/2 teaspoon ground nutmeg 1/4 teaspoon paprika 3 3/4 cups 2% milk 1 cup chicken broth (replace with vegetable broth if you are a vegetarian) 2 large eggs, lightly beaten 1/2 teaspoon sea salt 1/2 teaspoon grated black pepper 1/2 cup dry Marsala 1 to 1.5 cups grated Parmigiano-Reggiano, portion out 1/2 cup separately 1/8 cup grated Asiago 12 no-boil egg lasagne sheets (usually Barilla flat egg no boil pasta is best, it comes with 16 sheets) Directions Preheat oven to 350°F with rack in middle of oven. Place shallots and butter into a heavy medium saucepan and cook over medium heat, stirring periodically until the shallots are tender. This takes around 3-5 minutes. Add the flour all at once, then reduce heat to low, stirring with a plastic or woo...

Based off of this recipe with some changes. Ingredients 6 tablespoons butter 8 ounces white chocolate 2 eggs 1/4 cup sugar 1/2 tablespoon vanilla 1 cup flour 1/2 cup butterscotch chips Directions Preheat oven to 350°F. Line an 8 inch square baking dish with foil. Melt butter and 4 ounces of white chocolate together in top of double boiler over hot water (alternatively, use a medium saucepan with water under another smaller pan), stirring occasionally until mixed. When melted, remove from heat and add the remaining white chocolate. Stir to blend well. Set aside. Beat the eggs and sugar until pale and thick. Add white chocolate and butter mixture, vanilla and flour. Beat with spoon just until smooth. Add butterscotch chips and mix just until evenly mixed, do not overmix. Pour into prepared pan and bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool out of the oven for about 30 minutes, then cut into squares and refrigerate 1-2 hours before serving. Serves 4-6 ...

Ingredients 1 pound 4 ounce bag of refrigerated hash browns 1 stick of semi-melted butter (melt 20-25 seconds in microwave) 16 oz sour cream 2 cups shredded cheddar cheese 1 cup chopped white pearl onions 1 can Campbell's Cream of Mushroom Soup 1 tsp paprika 1 tsp dried basil 1 tablespoon crushed or minced garlic French's French Fried Onions (1/2 to 2/3 large can) Directions Preheat oven to 350°F. Mix together hash browns and butter. Add sour cream, 1 and 1/2 cups cheddar cheese and pearl onions, mix thoroughly. Next, add cream of mushroom soup, garlic, paprika and basil. Again, mix thoroughly. Add frenchs french fried onions, crushing them up and removing any extremely hard bits until the dish is evenly coated and mixed. Cook 30 minutes. Re-stir the dish, then add another layer of cheddar cheese on top (1/2 cup). Cook for another 20-25 minutes, then remove and serve. Serves 4-6 people.