Cherries & Cream Dump Cake

The past couple of days, I've been trying to recover from my cooking marathon on the weekend, since we had great friends come over to spend Easter with us.  I overdid things, but it was worth it.  But during my downtime, I browsed Pinterest quite a bit. 

I saw a pin for a peaches and cream dump cake in a slow cooker.  The concept sounded great, but I didn't have peach pie filling on hand, and I didn't want to dig out my slow cooker and lose what little counter space I have available for the afternoon.  So I went back to my old faithful dump cake recipe that I've used for years and modified it to come up with this addictive dish.

It comes together quickly, takes less than an hour to bake, and is simply irresistible.  I took two bites out of the corner, you know, for quality control, and to make sure it was fit for my family and friends (and because it smelled so GOOD)!  I ended up having to cover it up with the lid and forcing myself to walk away.

Make this, and your family will thank you, even if your waist and thighs do not.  It's just THAT good. 

Cherries & Cream Dump Cake

1 box white cake mix
1 21oz can cherry pie filling
1 20 oz can crushed pineapple
8 oz cream cheese
1 stick butter

Preheat oven to 350, and spray a 9"x13" baking dish.  Pour pie filling in the bottom, and top with undrained pineapple and spread out evenly.  Cut cream cheese into cubes and place evenly over the top of the fruit.  Mix butter into cake mix in a food processor until you have crumbs, and spread that over the cream cheese.  Bake uncovered for 45 to 50 minutes, until a toothpick comes out clean.

Chicken Piccata Pasta a la Anita's style

Chicken Piccata Pasta

1 cup all purpose flour
1/4 tsp freshly ground black pepper
1/4 tsp paprika
1/4 tsp salt
1 lb chicken tenders, pounded thin & cut into 2" pieces
2 Tbsp olive oil
3 cloves garlic, chopped
1/4 c butter, divided
1 c dry white wine
1/3 c chicken broth
1/3 c fresh lemon juice
2 Tbsp capers
6 oz marinated artichoke hearts, cut into bite sized pieces
1/3 cup roasted peppers, cut into strips
1 Tbsp dried parsley
1 8 oz box tricolor rotini

Directions:

Whisk together flour, pepper, paprika & salt in a bowl.  Dredge chicken in mixture, coating evenly, remove to a plate & set aside.  Heat olive oil in large pan over medium-high heat, and cook garlic for a minute or so, until lightly browned, then remove to a bowl.
 
Dredge chicken in the flour mixture one more time.  Place 2 Tbsp b

Buffalo Chicken Jalapeno Poppers

It's been a while since I've posted, almost six years.  I plan to change that.  I keep getting asked for my recipes, and figured I may as well start posting them here, since I've already got a blog set up.  It'll be my own personal recipe book that I can share.  I can't promise I'll post EVERY recipe, but I'll update as often as I can.

Today, I had a brainstorm....  We love jalapeno poppers, and we both love Buffalo chicken dip, so why not combine the two?  Sooo, I went to work.  I poached my chicken and shredded it last night and put it in the fridge to chill so it wouldn't melt the cheese.  Today, I mixed everything else with the chicken and stuffed it in the peppers.  Score!!

This recipe makes a big batch of filling, so I saved back 1 1/2 jalapenos, finely diced them and added them to the filling.  I'll put that in a baking dish, top with a bit more extra sharp cheddar and blue cheeses and bake it until it's browned on top and bubbling and serve it with crackers for a late night snack.

Filling:

2 cups cooked, shredded chicken
2 8oz packaged cream cheese, softened
3oz blue cheese crumbles
1 1/2c shredded extra sharp cheddar cheese
3/4c Frank's RedHot sauce
2 scallions, thinly sliced
1 tsp Worcestershire sauce

Mix everything together and set aside.  Halve your jalapenos lengthwise and take out the seeds and veins to reduce the heat.  WEAR GLOVES!  Yeah, that's SUPER important.  If not, you'll hate yourself later.  Trust me, but don't ask how I know!

Fill your jalapeno halves with the filling.  I find that it's easiest to use a spoon, and I cup the jalapeno in my palm and flip the spoon of filling upside down and sort of smoosh it down so it's packed in there.  You want it mounded, but not so full that it runs everywhere when the cheese starts melting.  Bake on a foil lined cookie sheet at 350 degrees F for 25 minutes, or until the tops start to brown slightly and the cheese is bubbling. 

Allow to cool and devour.

I hope you try this, because it's awesome, even the non-hot-stuff eating people in our house loved these.

Moroccan Spiced Chex Mix

This is my "souped up" version of Chex Mix. I tend to like spicy, savory foods. I can't leave a recipe alone, I always have to tweak it. This is something that Ward and I came up with last Christmas, and loved it. You can also use Greek, Cajun, Italian, or whatever seasoning you like. I use a Moroccan Sea Salt that was offered by http://www.tastefullysimple.com/ a couple of years ago. Don't know what I'm going to do when it's gone... Anyway, here's the recipe!

Spicy Chex Mix

1 stick butter, melted
3 Tbsp Worcestershire sauce
2 Tbsp Moroccan Seasoning Salt (or your choice of seasoning)
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp hot sauce

Mix all together well in a large roasting pan or stainless steel bowl that can be put into the oven.

Add:
3 C Wheat Chex
3 C Rice Chex
3 C Corn Chex
2 C CheezIts
2 C Cheerio's
2 C pretzels
1 1/2 C pecan halves

Mix everything well to coat the cereal mixture. Bake in a preheated 250* oven for 1 hour, stirring every 15 minutes. Cool well, then put into zipper bags or airtight container.

Let me know what YOU like in your Chex mix!!

Saucy Thai Pork Noodles

I read this in a magazine yesterday and decided to make it. It originally called for beef, but I had pork chops on hand. I tweaked the ingredients to make use of what I had on hand. I also made a spur of the moment marinade to make the meat more savory. This turned out well. Even Mom seemed to enjoy it. The leftovers would probably be tasty served cold as well. Let me know if you try it, and if you tweak it, tell me how it turned out. :)

Saucy Thai Pork Noodles
Adapted from Taste of Home July 2011

Marinade:
1/4 cup soy sauce
1/8 cup canola oil
1 Tbsp fresh lemon or lime juice
1 Tbsp fresh minced garlic
1 Tbsp fresh minced ginger
1/4 tsp Sriracha

Sauce:
1/2 cup milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp red wine
3 garlic cloves, minced
1/4 tsp Sriracha

Main Dish:
7 oz angel hair pasta
1 lb center cut pork chops, thinly sliced
2 Tbsp canola oil
3 thinly sliced carrots
1/4 thinly sliced onion
1 cup thinly julienned bell peppers, assorted colors
1 12 oz bag Asian style stir-fry veggies, thawed & drained well

Garnish:
2 oz chopped cashews
2 Tbsp minced fresh cilantro

Slice pork and place into a gallon zipper bag. Mix marinade ingredients & pour over pork. Seal bag and mix well to coat. Allow to marinate for at least 2 hours, massaging every half hour to make sure pork is evenly coated.

Boil water for pasta, salting it heavily before dropping pasta to cook.

Heat oil in large skillet or wok. Add pork, shaking off as much marinade as you can. Cook quickly until pork is no longer pink. Remove pork to a bowl, set aside. Add onions, and cook till almost translucent. Add carrots and cook till almost tender, then add in the peppers. Add vegetables and cook till warmed through, stirring constantly. Remove from heat and add meat back in.

Bring milk and peanut butter to a simmer, until peanut butter has melted. Add in remainder of ingredients. Stir to combine well.

Drain pasta, add into vegetable and pork mixture, then pour sauce over the top, and using tongs, toss to mix everything well. Add in cashews and cilantro, tossing again. Serve immediately.

Main instruction: ENJOY!!

Veggie Caviar

At the last crop Mom went to, I popped in and our friend Judy had made a black eyed pea salad with corn, onions & bell peppers. I tasted it, and it was scrumptious. I didn't ask for the recipe, but have been craving it for a couple of weeks now, so I came up with my own take on it. I've chosen to call it "caviar", simply because it sounds as good as it tastes! Here's my version...

Veggie Caviar

1 can black eyed peas, drained & rinsed

1 can whole kernel corn, drained & rinsed

1 can Ro-Tel tomatoes, drained

1/2 bell pepper, finely chopped

1 rib celery, finely chopped

1/2 fresh tomato, finely chopped

4 scallions, thinly sliced, including green part

Mix all together in a large bowl and pour viniagrette over it and allow it to marinate.

Viniagrette

1/4 cup vinegar (I used roasted garlic rice wine vinegar)

1/2 cup good olive oil

kosher salt to taste

freshly ground black pepper to taste

red pepper flakes to taste

herbs (whatever you like - I used an all purpose herb blend)

Pour everything into a pint jar with a lid, screw the lid on tightly and shake, shake, SHAKE!! You can tell when the dressing is well emulsified. This makes more than enough dressing - I only used half on my veggies, and the rest I'll save for the next batch.

This is really wonderful with either corn chip scoops or tortilla chip scoops. Enjoy!!

Peanut Butter Banana Bread

Mom and I delivered 28 pint boxes of spaghetti Wednesday to the Manna House to help feed the homeless. We do this every other week, and really enjoy feeling useful. Well, they provide some of the ingredients, and often give us other food as a bonus.

This week, we got a huge bunch of bananas that were on their way to being overripe. What better to do than make banana nut bread? Well, I'm a true Southern Girl, and I love peanut butter banana sandwiches. So I did a search online for peanut butter banana bread. I found one on http://www.allrecipes.com/, and the reviews were mixed. I wrote down the recipe for a guideline, but made it my way. And it turned out SO good!!

Enjoy a slice of this bread while its warm with a thick schmear of butter. :)

Peanut Butter Banana Bread

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
3 eggs
3/4 cup peanut butter (I used crunchy)
4 bananas, mashed
1 3/4 cup all purpose flour
1 tsp baking soda
1/2 cup chopped nuts (I omitted, because I used crunchy PB)

Preheat oven to 350 degrees and spray two loaf pans with non-stick spray. In a bowl, cream butter and sugars together with an electric mixer, then add eggs one at a time, mixing well between each egg. Add bananas and peanut butter, mixing well and scraping down the bowl. Sift flour and baking soda together, and add a little at a time until it's all incorporated. Scrape the sides of the bowl and make sure there aren't any lumps of flour left. Gently stir in nuts. Divide batter between the loaf pans, and place in the oven. Bake for 55 - 65 minutes. Check with a toothpick or skewer. When it comes out clean, your bread is done. Place on a cooling rack for at least 5 minutes, then take out of the pan and let the bread finish cooling on the rack. Enjoy!!

If you have little ones in the house, you can put your bananas in a resealable bag, squeeze out most of the air, and give it to the littles to mash for you. When they're mashed, simply snip a corner of the bag and squeeze out all your banana goo into the bowl. Simple, fun, and easy!! No cleanup!

Mmmmmm

I got a wild hair this rainy, dreary morning and decided that since Mom made from-scratch waffles for breakfast & served them with her homemade apple jam, that I'd make a pot of beef stew for dinner. It smells absolutely fabulous in the house, and I can't wait to dig in! If it turns out as well as I hope it does, I'll post the recipe later. :)

Chicken Noodle Soup

I made this last week, and had plenty to have later in the week. It just seems to get better and better.

Chicken Noodle Soup

2 cups chicken, cooked & shredded or diced

3 carrots, peeled and cut into coins

3 stalks celery, thinly sliced crosswise

1 medium onion, diced

1-2 cloves garlic, finely minced

4 cups chicken stock

3 cups water

2 Tbsp butter

8 oz egg noodles

1 1/2 tsp Italian seasoning

salt & pepper to taste

Melt butter in large pot. Saute vegetables and garlic until onions become transluceent. Salt & pepper at this point. Add chicken, broth, and water, bringing to a boil. Reduce heat and simmer until carrots are tender, about 30 minutes. Add Italian seasoning, salt & pepper, stirring well. Add noodles and cook until they're done. Enjoy!

Easy Peasy Chicken Pie

I adore a good chicken pot pie, but those frozen things you get at the grocer in the frozen foods are simply a waste of money, in my eyes. I decided to experiment and see if I could come up with a great pot pie recipe on my own, and after some trial and error, this is the recipe that I came up with. It does use some convenience products, but it's pretty healthy overall, with the exception of the sour cream. But what's life without butter & sour cream?? Pretty boring, I say!

This recipe calls for a 9x13" baking pan, but if you have a small family, it also fits wonderfully into two 8x8" baking pans so you can enjoy one now and freeze one for later.

Easy Peasy Chicken Pot Pie

2 cups shredded chicken
1 16oz bag frozen mixed vegetables, thawed
1/2 onion, diced
8 oz sliced mushrooms
2 medium potatoes, peeled & diced
2 Tbsp butter
1 can cream of chicken soup
1 1/2 cup sour cream
Chicken stock (I eyeball it)
Salt, pepper, and whatever herbs you desire
1 package Bisquick cheddar herb biscuit mix

Preheat oven to 350 degrees. Melt butter in a large skillet and saute` the potatoes, onion & mushrooms until they're softened a bit, and the onions are translucent.

In a large bowl, mix the soup and sour cream. Add chicken, all the veggies and mix well. If the mixture is too thick, I add chicken stock so it's a little thinner. You don't want it super runny or super thick, just more like a really good gravy consistency. Season as desired. Pour mixture into a greased 9x13" pan and spread out evenly. In another bowl, prepare biscuit mix according to the directions. I add a bit more water to the mix to make it pourable. Pour biscuit batter onto the top of the casserole and spread out evenly. Bake for about 45 minutes, or until top is slightly browned. I like to pull it out of the oven when it begins to brown and smear butter all over the top and put it back in to finish browning. That step is purely optional!! :)

Please leave me a comment and let me know what your seasoning and herbs of choice would be...

Mexican "Lasagna"

I came across this recipes several years ago, and fell in love with it. During all the changes and upheaval of the past few years, I simply forgot about it. When the ex packed all my stuff, my recipe books were packed as well. I've been SO hungry for this dish lately, so I decided to wing it and try to recreate it on my own. It turned out so well that I've decided it's share worthy.

This is a great use for a rotisserie chicken! If you have a small family, this bakes up beautifully in two 8x8" baking pans so you can freeze one for a quick meal later. It is SO delicious and filling. We enjoy this with a bit of hot sauce too.

Mexican Chicken "Lasagna"

Corn tortillaas
2 cups shredded cooked chicken
1/2 onion, diced
1 15oz can corn, drained & rinsed
1 15oz can black beans, drained & rinsed
1 can cream of chicken soup
1 cup chunky salsa
1 1/2 cups sour cream
1 can Ro-Tel tomatoes, drained
8 oz cheddar cheese, divided
1 packet taco seasoning mix

Preheat oven to 350 degrees. Cut tortillas into strips and evenly cover the bottom of a greased 9x13" baking pan with tortilla strips. in a large bowl, mix taco seasoning, soup and sour cream and stir until well incorporated. Add all the wet ingredients and 1 cup of cheeese. Mix well. Spoon half of wet mixture on top of tortillas and spread into an even layer. Cover completely with more tortilla strips. (You can do this in 1/3 batches and have more layers.) Pour remaining mixture on top of the last layer of tortilla strips, smoothing it out, then top with cheeee. Bake for 35-40 minutes, or until cheese is bubbly and melted.

Enjoy!

Crustless Buttermilk Pie

This is one of my all time favorite dishes. It's creamy, custardy, lemony and absolutely decadent!!! If you've never had a buttermilk pie, please try this one. It does NOT taste sour like buttermilk, but it's just simply a great, quick, simple dessert.

Crustless Buttermilk Pie

1 cup sugar
1/3 cup butter
3/4 tsp lemon extract
1/2 cup biscuit mix
1 cup buttermilk
1 tsp vanilla
3 eggs, beaten lightly

Preheat oven to 350 degrees. Put all ingredients into a bowl and mix well until it's slightly frothy. Pour into a greased 9" pie pan and bake for 40 minutes, until the center is set and the top is slightly browned. Cool until room temperature and serve with whipped cream.

Please feel free to leave me a comment!

Cranberry Bliss cookies

I wanted to make some yummy cookies that tasted like the holidays, so I started blog hopping, looking for an easy recipe. I don't especially care for cranberries, but dried fruit is always a hit in my eyes! I found this recipe and it spoke to me, but it was begging for nuts. So I added a cup of chopped walnuts, and OH MY GOODNESS..... It was bliss at first bite for me!! The batter will look pretty runny when you get it done, but be sure to allow it to rest in the fridge for at least 30 minutes.

Cranberry Bliss Cookies

1/3 cup granulated sugar
1/3 cup packed brown sugar
3/4 cup all purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1 cup quick cooking oats
1 cup dried cranberries
1 cup white chocolate chips
1 cup nuts, chopped (I used walnuts, but pecans or almonds would be great too!)
1/2 cup butter, melted
1 egg, lightly beaten
1 tsp vanilla

Preheat oven to 375 degrees. Put all dry ingredients into a large bowl and stir to combine. Beat in the butter, egg & vanilla. Cover and refrigerate for thirty minutes. Drop by tablespoonfuls onto a greased or parchment lined cookie sheet. Bake 8-10 minutes until slightly browned. Cool.

*Note*
These cookies spread quite a bit. I could only fit 9 on a 1/2 sheet baking pan. Be conservative when dropping cookies. I got a grand total of 18 cookies out of this batch because they spread so much!!

Please leave me a comment here!

Taco Soup

I was going to post a pic, but didn't feel like getting my camera out. So I'm just gonna tell you, this was a GREAT Sunday meal. Or an any-day meal. It made a LOT, so we have 4 quart boxes of this stuff in the fridge. Ward's coming up tomorrow night, so it may not last long. Of course, he'll probably put some Sriracha in it, which can only make it better, IMHO. Love, love, LOVE Sriracha. If you haven't tried it, I highly recommend it if you like spicy stuff.

Anyway, here's my recipe....

Taco Soup

1.5 lb lean ground beef, cooked, drained & rinsed

3 15oz cans kidney beans, drained & rinses

2 15oz cans whole kernel corn, drained & rinsed

2 15oz cans diced tomatoes, with juice

2 cans Rotel tomatoes

1 medium onion, chopped

2 Tbsp minced garlic

2 cups beef broth

1 packet taco seasoning

1 packet Ranch seasoning

Worcestershire sauce (optional)

Salt & pepper to taste

In a 6 quart slow cooker, layer the meat & veggies. Pour in tomatoes, Rotel & broth. Dump in both packs of seasoning, and worcestershire sauce and salt & pepper, if desired. Mix everything together well. Put the lid on and cook on high for 4-5 hours or low for 8-10 hours.

I like to serve this with sour cream, shredded cheddar cheese & a few thinly sliced scallions, if I have them on hand. This soup is fabulous over some fresh out of the oven cornbread!!

Please leave me a comment!!!

Bulk cooking

I love convenience foods, but not the preservatives & additives that normally go along with them. I've sorta been making a conscious effort to eat and cook healthier. I just simply feel better when I cook from scratch. One of my favorite ways to have "convenience" food is by bulk cooking chicken.

I try to buy a big family pack of split chicken breasts when they're on sale for $.99/lb. I spray my slow cooker with nonstick spray and put the chicken in, layering them so hey're in a relatively even thickness. I put the lid on. No liquid, no seasoning. Just the chicken. Cook overnight (8 hours or so) on low. When they're all cooked, take them and put them in a baking pan and refrigerate until they're cool enough to handle.

Remove the skin, fat, bones and any gristle and shred the meat. I portion mine into freezer bags in approximately 2 cup portions. Squeeze out as much air from the bag as you can and flatten them out so they stack nicely. Pop into the freezer! That's it.

Now you have shredded chicken to use for whatever you like. Chicken salad, pot pie, casseroles, enchiladas, etc. Just put the bag into the microwave (be sure to open it to vent), and nuke for about 1.5 minutes, and it's thawed and ready to rock & roll.

It does take a bit of work to prepare initially, but it's SO much less expensive than canned or pouched chicken, and because you fix it yourself, you know exactly what's in it! What's NOT to like about that??

If you have a kitchen shortcut, please share in the comments!!

It's mocha weather!!

It's cold here. Bitterly, miserably, blustery cold. I live in Alabama... it's not supposed to be freeze-your-hiney-off-cold this early in the year!!! January, yeah, but it's not even Christmas here, for pete's sake!! But when it gets cold like this, all I wanna do is wrap my cold hands around a steany mug of warm goodness. Usually it's a cup of coffee, herbal tea or cocoa. Yesterday, though, I wanted a mocha. So I started playing with flavors... What I ended up with was the absolute pinnacle of frothy, spicy, sweet yumminess I've ever created in a coffee cup. Sadly, I think I'm addicted now. But if that's the worst of my addictions, I'm perfectly fine. Hello, my name is Anita and I'm a mochaholic...

Cinnamon Honey Mochalisciousness

Put the following into a coffee cup:

1 packet instant cocoa mix

1 tsp coffee creamer

sprinkle of cinnamon

1/2 tsp of honey

Add hot coffee to fill the cup and stir well. This is awesome with a bit of whipped cream or marshmallows on top. You can adjust the cinnamon & honey to your tastes.

Enjoy!!!

New life, New direction...

Up till now, this blog has been about me. My struggles, triumphs, all the ups and downs, and everything in between. My life has changed drastically, and I'm blessed to have my life partner share my interests. One of our main passions is food. Glorious, freshly prepared, ooey-gooey, crisp, crunchy, chewy, silken, you name it, and we're into it. Lately, I have noticed that I've been creating my own recipes and variations more than using someone else's recipes. I've always been that way, to a point, but now, it's all about freshness, nutrition and overall, TASTE!!

Having said that, I'm going to start posting about my successes (and failures) in the kitchen. I'll share my recipes and any tips I may discover. I'll post about new things we try. I'll still share the important events and going-ons in my life, but I truly have a passion for food, and since a lot of my friends seem to like my foodie Facebook updates, I'll just expand my posts here. Please leave me a comment and let me know what you think. And if there's anything special you need a good recipe for or a kitchen tip you'd like to know about, LET ME KNOW!! :)

Much love & hugs!! :)

Wow!!

Just noticed it's been almost a year since I updated this blog. A LOT has changed since then. I'm still living with Mom, still working for Home Instead Senior Care, and still struggling. But I've got the most supportive, wonderful friends anyone could ask for.

I've also met someone who is absolutely the love of my life. He's been through the past 175 lbs or so that I've lost, has supported me and loved me unconditionally throughout. For my birthday in July, he put the prettiest ring on my finger as a promise of his love, fidelity and committment to me. Someday, when the time is right, he plans to replace it with a wedding band. Don'tknow when that day will come, but Im looking forward to spending my life with him.

My sweetheart, Ward

Seafood Feast 2010

I'm down to a size 13/14 Juniors size now, and that's pretty amazing. My life has changed so incredibly much. I'm able to do all sorts of things I've never been able to do before. I don't mean just when I was fat, but EVER!! I can run (sorta), I can kneel down, I can play frisbee, and go walking whenever and whereever I please. I can't swim, or even float anymore. Funnily enough, my fat always helped me stay afloat, and without that fat, I simply sink like a stone!

It's a good life, and I'm the happiest I have ever been before. I'm happy with my weight, my life, my friends, and myself. Now I just need to find a good job that pays well....

It's been a LONG time!

So much has changed this past year. This blog has been the last on my list of priorities during all the changes. First, I had gastric bypass surgery on November 10, 2008. I became very sick, had all sorts of weird food issues, and didn;t have any energy.

Then my husband decided he didn't want to be married any longer. Despite all my efforts to salvage my marriage, I finally had to come to terms with his decision. You can't make someone else change their nind when they have made a decision. I didn't want to see my marriage end, but had absolutely no choice in the matter.

In April 2009, I went back to work full time as a care giver for Home Instead Senior Care. I began to meet new people and make new friends. In June, I filed for a divorce, although we were both living in the house at the time.

On July 27, 2009, the divorce papers were served to him while I was at work, and upon my homecoming that evening, it was obvious that I had to leave the home. I moved in with my Mom. I am so very blessed to have such a wonderful Mom to allow me to move in again at the age of 40.

In September, we went to court & I gave up the house rather than try to fight for it. In October, I was finally able to get my belongings out of the house.

In the meantime, I met new friends in Birmingham and began to spend a lot of my time there. They're truly a God-send. They help me see thiungs clearly & I'm learning to live my life in peace, joy & harmony.

During this process, I've had a lot of sick days due to the surgery, and as of yesterdy morning when I stepped on the scales, I've lost around 225 lbs! Right now, I'm the happiest I've ever been in my life. It feels good to be independent, to know that I can make it on my own, and to know that my life is mine to live. I don't have to answer to anyone, I don't have to pretend to be someone I'm not any longer, and I am living the best life I can live.

Here's a current photo of me.

It's been a long time....

Sorry I never got my 5 month photos posted. I will have new ones taken for my six month surgiversary in a few weeks and will make sure to post those. I don't have internet access at home at the moment, but will try to update when I can. Things are still strained at my home. Let's just say that life isn't always fun, and sometimes you wonder how much you're supposed to take. But anyway, I'm sitting at a sweet little coffee shop enjoying a cup of decaf and had a biscotti for dinner while I'm checking in on my online friends. :) Have a good one!