Daily Archives: November 5, 2013

Fabrication

loveletterstoaghost

 

I want your voice

to crawl inside

my head,

tiptoe around

my ears and

dance on my chest.

Your honey words

float

and

breathe

and

sweat

inside my brain

until my stomach

starts to spin

and the earth

no longer does.

Your staccato

laughter and

your dark chuckle

whisper through

my closed eyes

and pour

sugar into my

bitter heart.

Your voice melts

the icy shroud

blanketing me,

holding me,

weighing me

to the soiled ground.

Your voice

and the way it

breathes my name,

that sound seeps inside

of me and

rebuilds my body

with bricks made

from the vibration

of your vocal chords.

My bones are

fabricated from

your words,

made sturdy

with your melody.

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Spicy-Edamame!

Spicy-Edamame-II 11 4 13

I could eat edamame day and night! This spicy recipe will warm your taste buds and fill your tummy!

Ingredients (SERVES 2)
1/2 lb (227g) frozen edamame in shells
1 tbsp. canola oil or grapeseed oil
2 cloves garlic, minced
2 tsp. chili paste (Sambal Oelek)
1 tbsp. M1nute Miso Organic – Sweet

Instructions
1.Prepare edamame according to package instructions. Transfer cooked edamame to a big bowl.
2.Heat vegetable oil in a small frying pan over medium heat. When the pan is hot, add garlic and chili paste and cook until combined and fragrant. Add M1nute Miso Organic and mix all together for 1 minute.
3.Remove from heat and pour the spicy miso mixture over the edamame and toss to coat. Serve immediately

Life is good, eat edamame
Audrey~

http://www.hikarimiso.com/recipes/miso_dishes/edamame/

Chocolate Caramel Peanut Butter Rice Krispie Treats

Chocolate caramel pb rice krispie treats

This is such an easy and delicious treat to make! It’s a step-up from the original, traditional Rice Krispies Treat.

Ingredients

3 tablespoons butter
10-ounce bag marshmallows or mini-marshmallows
1 tablespoon vanilla
7 cups Rice Krispies cereal
14-ounce bag unwrapped caramels
2 tablespoons water
1½ cups peanut butter, divided use
12-ounce bag semisweet or dark chocolate

Directions

Butter a 9- by 13-inch pan. Also butter the pot and utensils you will be using to melt the marshmallows.

Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted. When completely melted and smooth, stir in vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be very sticky. Pour into buttered pan. Coat hands with butter and press in mixture firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely blended. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator.

Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.

Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

Life is good, make yummy things
Audrey~

For the complete recipe, visit the link below
http://www.keyingredient.com/recipes/1872090/chocolate-caramel-peanut-butter-rice-krispies-treats/