Saturday, January 28, 2012

Wow these were surprisingly DELICIOUS

California Sliders
source: blogchef
  • 1lb ground beef
  • 8 slider buns (dinner rolls work just fine!)
  • salt and pepper to taste
  • 4 slices pepper jack cheese
  • butter
  • 2 ripe avocados, peeled and pitted
  • ½ lime, juiced
  • ½ tsp salt
  • 1 T cilantro, chopped
  • 1 garlic clove, minced
  • dash cayenne pepper
  1. In a medium bowl mash avocados together with the lime juice. Stir in cilantro and garlic. Season with salt and cayenne pepper. Cover and refrigerate until needed.
  2. Form beef into 8 small patties. Heat a large skillet to medium-high heat. Add patties and cook, turning once until the hamburgers are fully cooked (the internal temperature has reached 160 degrees).  Cut the 4 slices of pepper jack cheese into 4 squares. During the last few minutes of cooking top each patty with 2 of the cheese squares.
  3. Cut slider buns in half and spread butter on the cut side of each bun. Place cut side down into a skillet over medium heat and cook until golden brown on the bottom.
  4. To assemble sliders- place each hamburger patty onto the bottom half of a slider bun. Spread guacamole onto the bottom of the top half of the slider bun and place it over the patty.

These are GOOD

Braised Pork Burritos
source: Lisa Hawks
  • 3 lbs pork loin or roast, cubed
  • 2 T oil
  • 1 onion, sliced into rings
  • 2 cloves garlic, minced
  • 7 oz. chopped green chiles
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 2 green peppers, sliced into rings
  • 1 tsp salt
  • 1/2 c cilantro, washed and chopped
  • 1 T red wine vinegar
  • 1/4 c water
  • flour tortillas
  • chopped tomatoes
  • sour cream
  • lime juice
  1. Brown pork in hot oil. Remove and set aside.
  2. Fry onion, garlic, and peppers in pan until limp. 
  3. Add all but last 4 ingredients. Cover and simmer for 1 hour.
  4. Serve with tortillas and toppings.

Remember when I said I was looking for good taco soup?

Chicken Tortilla Soup
source: Lisa Hawks
  • 1 tsp. oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups shredded cooked chicken (canned chicken will do)
  • 1 cup frozen corn or canned corn
  • ¼ cup water
  • 1 T. chopped jalapeno’ pepper (optional)
  • 1 tsp. ground cumin
  • 1 tsp. Worcestershire sauce
  • ½ tsp. chili powder
  • 2 cans chicken broth
  • 1 can diced tomatoes
  • 2 tsp. vinegar
  • 1 can tomato soup
  • Tortilla chips
  • Sour cream
  • Grated cheese
  1. Heat oil in large pot over med. heat. Add onion and garlic; saute’ 2 min. 
  2. Stir in the rest (except chips, sour cream and cheese) and bring to a boil. 
  3. Reduce heat to low and simmer for one hour. Serve with chips, sour cream and cheese on top.

Kung Fu Panda

Kung Fu Panda 2 ***1/2
I saw the first movie about 5 times the summer after it came out. It was the summer that Russ and I got married and I had to fly back and forth between New York and Utah several times. They played this movie on the airplane almost every time! It got very old, very fast. The first time it was pretty funny, but the more I saw it, the more I disliked it. I wasn't exactly excited to see this one because of how I felt about the first one, but we figured "Why not? Might as well!" So I got it from the library. And I have to say, it was actually a really good movie! Surprisingly funny and well developed! This movie wasn't focused on the humor, it had more of a plot than the first movie, more emotions... It was really well put together. It was still funny in the same way the first one was funny! The characters were more developed in this movie than the last one. Overall we really enjoyed it!

Sherlock Holmes

Sherlock Holmes: Game of Shadows ****
Russ and I absolutely LOVED the first Sherlock Holmes so we decided to go see the sequel. Even though we had read the reviews and it didn't receive the highest scores. We definitely liked it though. I don't know why the reviews were low! It was funny, full of action... Just like the first movie. We really enjoyed it. If you liked the first movie you'll like this one. It's just as witty and clever. It is very fun!Jude Law and Robert Downy Jr. play off of each other perfectly making this a great flick. :)

Unwrapped Enchiladas

Tex Mex
source: Mandys Recipe Box

  • 2 cans chicken, drained
  • 2 (10 oz.) cans enchilada sauce
  • 1 can cream of chicken soup
  • 1 can diced green chiles
  • 1 can diced tomatoes
  • 2 1/2 c. shredded Mexican blend cheese, divided (or cheddar and monterey jack)
  • 1 c. sour cream
  • 1/2 c. diced onion
  • 1/2 tsp. pepper
  • 10 flour tortillas, cut into 1" strips
  • 1/2 c. sliced black olives
  1. Combine first 5 ingredients and half the cheese; mix. Blend in sour cream, onion, and pepper; set aside. Arrange half the tortillas over the bottom of a greased 9x13 baking dish. Spoon half the chicken mixture over tortillas.
  2. Repeat layers, ending with chicken mixture on top. Sprinkle with remaining cheese; top with olives. Cover loosely and bake at 350 degrees for 40 minutes or until hot and bubbly.

You will crave this, I promise!

Herb Chicken and Garlic Croutons
source: Lisa Hawks
  • 1 loaf of french bread, cubbed
  • 1 4lb. chicken
  • salt and pepper
  • 1 orange, halved
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 1 tsp. thyme
  • 1 tsp sage
  • 1/2 tsp rosemary
  • olive oil
  1. Preheat oven to 425 degrees.
  2. Place bread cubes on a baking tray and bake for 5 minutes. Set aside.
  3. Wash and dry chicken. Rub all over with oil. Sprinkle with salt and pepper and herbs over chicken.
  4. Squeeze orange juice into chicken. Season with salt and pepper. Add orange slices, and bay leaves.
  5. Bake in a greased roasting pan for 1 hour (or 180 degrees internal temp). Add garlic to pan, stir, then place croutons around chicken. Cook for 5 minutes more.
  6. Remove chicken and cover with foil to set juices. Stir french bread cubes and bake 5 more minutes. Carve chicken and serve with croutons.

Basically a Heart Attack on a Slice of Bread

Cheesy Bread
source: blogchef
  • 3 c shredded cheddar cheese
  • ¾ c shredded Monterey Jack 
  • ½ c grated Parmesan 
  • ½ c mayonnaise
  • 4 green onions, minced
  • 1 dash salt
  • 1 loaf French bread
  • 1 stick butter
  • 4 garlic cloves, minced
Pre-heat the oven to 425 degrees.
In a medium bowl mix together cheddar cheese, Monterey jack cheese, Parmesan cheese, mayonnaise, a dash of salt, and green onions. Set aside.
Cut the loaf of French bread in half, and then cut the halves in half.
In a large skillet melt 2 tablespoons of butter and add ¼ of the minced garlic. Place one of the French bread slices cut side down in the skillet, swirling it so it soaks up the butter and garlic. Allow the bread to toast in the skillet until evenly browned. Remove any burnt garlic from the skillet. Remove and repeat with the remaining butter, garlic, and French bread.
Place the browned bread slices onto a baking sheet. Spread the cheese/mayo mixture onto the top of the warm browned slices of bread and place into the oven and bake for about 10 minutes or until the cheese is hot and bubbly. Slice and serve.

Better than a box.

Green Chile Corn Bread
Source: Better Homes and Gardens: Celebrating the Promise
  • 1 c flour
  • 3/4 c cornmeal
  • 2-3 T sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 T butter
  • 2 eggs, beaten
  • 1 c milk
  • 1/4 c oil or butter
  • 1 c cheddar cheese
  • 1 can green chiles
  1. Preheat oven to 400 degrees.
  2. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
  3. And 1 T butter to a skillet or cake pan, place in oven for 3 minutes to melt butter and swirl around to coat bottom.
  4. Meanwhile, in a small bowl combine eggs milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in cheese and green chiles.
  5. Pour batter into pan and bake 15-20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges, serve warm.

I would make this at least once if I were you!

Chicken Marinara
source: blogchef

  • 4 boneless skinless chicken breasts
  • 1 c flour
  • 2 eggs, beaten
  • 1 c dry breadcrumbs
  • 1 c parmesan cheese
  • 2 c shredded mozzarella cheese
  • Oil
  • 1lb linguini
Marinara sauce
  • 2 cans stewed tomatoes
  • 1 can tomato paste
  • 3 T fresh parsley, chopped
  • 1 garlic clove, minced
  • 1 tsp oregano
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 6 T olive oil
  • 1/3 c onion, diced
  • ½ c chicken broth
  1. To make marinara sauce- In a food processor combine strewed tomatoes, tomato pasta, parsley, garlic, oregano, salt, and pepper. Blend until smooth. In a large skillet over medium heat add olive oil. Add onion and sauté for 2 minutes. Add the blended tomato sauce and the white wine. Simmer for 30 minutes, stirring occasionally.
  2. While marinara sauce is simmering pre-heat the oven to 350 degrees. Place chicken breasts between 2 sheets of max paper and pound until they are about ½ inch in thickness. In a pie plate combine bread crumbs and parmesan cheese. In a bowl beat the eggs together. In a separate pie plate add the flour .Dredge chicken breasts first in the flour, then in the egg and then in the breadcrumb mixture.
  3. Heat about ½ inch of oil in a large skillet over medium-high heat. Add chicken breasts and sauté until browned on both sides (cook until only browned, do not cook all the way through). Place chicken breasts onto a lightly greased oven safe baking dish.  Spread a thin layer of that marinara sauce over each chicken breast (continue simmer marinara sauce). Place into the oven and bake at 350 degrees for 25 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees). During the last few minutes of cooking top each chicken breast with shredded mozzarella cheese.
  4. While the chicken is in the oven, cook linguini according to package directions. Once chicken is done baking, serve with linguini and left over marinara sauce.


Flipped ****
by Wendelin Van Draanen
Book Type: YA, Realistic Fiction, Romance
Summary: Flipped is a romance told in two voices. The first time Juli Baker saw Bryce Loski, she flipped. The first time Bryce saw Juli, he ran. That’s pretty much the pattern for these two neighbors until the eighth grade, when, just as Juli is realizing Bryce isn’t as wonderful as she thought, Bryce is starting to see that Juli is pretty amazing. How these two teens manage to see beyond the surface of things and come together makes for a comic and poignant romance.
summary found on goodreads
My Review: Have you seen the movie yet? Remember I put a review of it on here? And I pretty much loved it? Yes. That movie is great. We now own it. So after seeing the movie I decided that I wanted to read the book and see what it was like. I've read a lot of books that were made into movies and generally the book is better, but occasionally it's other way around, and even more rarely, they are perfectly comparable. I would say that this book is so much like the movie that they are perfectly comparable! There were a few things in the book that weren't in the movie, but mostly they were funny lines or little details that didn't affect the story. Both the movie and the book are great! So really, you could watch the movie and not read the book to get a dose of this wonderfully fun story. BUT I would suggest doing both - reading the story and watching the movie. They are both famously entertaining.

The Alchemist

The Alchemist ****
by Paulo Coelho
Book Type: Adventure, Drama, Fantasy
Summary: This story, dazzling in its powerful simplicity and inspiring wisdom, is about an Andalusian shepherd boy named Santiago who travels from his homeland in Spain to the Egyptian desert in search of a treasure buried in the Pyramids. Along the way he meets a Gypsy woman, a man who calls himself king, and an alchemist, all of whom points Santiago in the direction of his quest. No one knows what the treasure is, or if Santiago will be able to surmount the obstacles along the way. But what starts out as a journey to find wordly goods turns into a discovery of the treasure found within. Lush, evocative, and deeply humane, the story of Santiago is an eternal testament to the transformation power of our dreams and the importance of listening to our hearts.
summary found on goodreads
My Review: This book was well written and developed. It's very simple but it has a great point behind it. It really didn't have a lot of excitement but it was a really well rounded story. The character has a destiny and he needs to follow the path set for him that he will be guided to follow. He has a lot of difficult and good things happen over time as he tries to find his destiny. It is showing the importance of signs and miracles that occur in your life to help guide you to be the best you can be. I really enjoyed this simple story!

Friday, January 27, 2012

This was supposed to be a healthy soup

We have a healthy cookbook that is full of delicious recipes tweaked to be healthy. So Russ made this soup the way the recipe said... but he tweaked it, to be less healthy, and more delicious. So it's probably more like the original recipe in the end... Haha!
Potato-Bacon Clam Chowder
inspiration: More Healthy Homestyle Cooking
  • 4 slices bacon
  • 1 onion, chopped
  • 2 large potatoes, peeled and chopped
  • 1 can minced clams
  • dash freshly ground pepper
  • 1 cup milk (whole milk is best! if you do a lower fat milk add 1 T cornstarch)
  1. Warm a large saucepan over medium-high heat. Add the bacon and cook for 5 minutes or until crisp. Drain on paper towels, leaving the drippings in the pan. When cool, crumble and set aside.
  2. Using the same saucepan, cook the onions in the bacon drippings, stirring, for 5 minutes or until tender. Add the potatoes, clams (with juice), and pepper. Bring to a boil. 
  3. Reduce heat to medium, cover, and simmer, stirring occasionally, for 10 to 15 minutes, or until the potatoes are tender. Pour milk into the pan.
  4. Cook the soup, stirring until bubbly. Cook 1 minute longer. Ladle the soup into bowls and sprinkle with bacon.

Tasty Tacos

Carne Asada
source: Tyler Florence

  • 2 pounds flank or skirt steak, trimmed of excess fat
  • 1 recipe Mojo
  • Olive oil
  • salt and freshly ground black pepper
  • 16 corn tortillas
  • Shredded lettuce
  • white onion, chopped
  • Pepper Jack, shredded
  • 1/2 cup Pico de Gallo
  • 2 limes, cut in wedges


  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil

  1. Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
  2. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
  3. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
  4. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas. 
  1. In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

Zona 78

Zona 78
location: Tucson, AZ
Russ had heard this Italian restaurant was good so we decided to check it out. And I have to say, we were impressed by pretty much everything about this restaurant. It had a great ambiance; perfect lighting and atmosphere. Our waiter was great, super friendly. Everyone who worked there was really friendly! The food was a little bit more pricey but it was ABSOLUTELY delicious! So yummy! We loved everything we got there. The bruschetta, the side salad, the prickly pear lemonade (seriously to die for!!!), and the main dish. All so good. Yummmnmmm. If you come to Tucson, definitely check this place out! More than worth it!

Dang these are yummy

Chicken Chimichangas
source: blogchef

  • 1 ½ cups chicken broth
  • 1 cup uncooked long grain white rice
  • ½ cup red enchilada sauce
  • 1 ½ onion, diced and divided
  • 6 12 in flour tortillas
  • 4 cups shredded cooked chicken breast
  • 1 pound Monterey jack cheese, shredded
  • 1 can sliced black olives
  • 4 cups refried beans
  • ¼ cup vegetable oil
Avocado topping-
  • 3 avocados, peeled and pitted
  • ½ cup cilantro, finely chopped
  • 2 tablespoons lemon juice
  • 3 green onions, diced
  • ¼ cup jalapeno chile peppers
  • 1 tomato, diced
  • 2 cups shredded lettuce
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  1. In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
  2. Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
  3. Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.
  4. Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.
  5. To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.

I would say that Italian Food is my favorite!

Chicken Marsala
source: blogchef
  • 2 boneless skinless chicken breasts
  • 1 package fresh mushrooms (sliced)
  • 1 onion (diced)
  • 3 garlic cloves (minced)
  • ¾ cup Marsala Wine (or **substitute)
  • 1 tsp red wine vinegar
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1lb penne pasta
  • 1 cup Parmesan cheese
  • 5 tablespoons butter
  • 1 tablespoon olive oil
  • salt and pepper (to taste)
  • ½ cup fresh Italian parsley (chopped)
  1. Season the chicken breasts on both sides with salt and pepper. Melt 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet. Cook chicken, turning once until browned on both sides and fully cooked (the internal temperature has reached 165 degrees). Transfer to a plate and allow the chicken to cool. Once the chicken has cooled slice it into strips.
  2. Cook pasta according to package directions. Meanwhile, melt 1 tablespoon of butter in a skillet, add garlic, mushrooms and onions. Cook until the onions are almost tender (about 5 minutes). Add Marsala wine (or substitute), chicken broth and heavy cream. Bring to a boil. Reduce heat and simmer until the sauce is thickened. Add cooked chicken slices to the pan.
  3. When the noodles are done cooking, drain and toss them with 3 tablespoons of butter. Dump noodles into a serving dish. Add the mushroom, chicken, and marsala sauce mixture and ½ cup of parmesan cheese. Season with salt and pepper. Toss until well combined. Serve with parmesan cheese and chopped Italian parsley. 
**Marsala Wine Substitute
  • ½ c. of white grape juice
  • 1 t. vanilla extract
  • 1/4 c. balsamic vinegar

Just Another Type of Sweet Potato Fry

Baked Sweet Potato Fries
source: Paula Deen

  • Olive Oil
  • 5 sweet potatoes, peeled and sliced into 1/4-inch long slices
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika

  1. Preheat oven to 450 degrees F. Line a sheet tray with tin foil. 
  2. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with salt, pepper, garlic powder, and paprika. 
  3. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. 
  4. Let cool 5 to 10 minutes before serving.

Delicious Baked Fries

Parmesan Potato Wedges
source: Better Homes and Gardens: Celebrating the Promise
  • 6 potatoes, cut into wedges
  • 1/3 c butter, melted
  • 1 clove garlic, minced
  • 1/4 c parmesan cheese, grated
  • 1/2 tsp Italian seasoning, crushed
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  1. Preheat oven to 425 degrees. Line a baking pan with tin foil.
  2. In a large bowl stir together butter, garlic, Parmesan cheese, Italian seasoning, salt, and pepper. Add potatoes and stir thoroughly coat. 
  3. Place potatoes on baking tray and bake 30 minutes or until fork tender.

Sweet salmon this time!

Maple Salmon
source: allrecipes

  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 pound salmon

  1. Preheat oven to 400 degrees. 
  2. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  3. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.


Peppered Herb Cheese Ball
source: Better Homes and Gardens: Celebrating the Promise
  • 3 T snipped fresh chives
  • 2 T snipped fresh parsley
  • 1 8oz package cream cheese, softened
  • 4oz goat cheese
  • 3 T snipped fresh basil
  • 1/2 tsp cracked fresh pepper
  • 1 clove garlic, minced
  • assorted crackers
  1. In a shallow dish combine 1 T chives with all of the parsley; set aside.
  2. In a medium mixing bowl beat cream cheese and goat cheese with an electric mixer on medium speed until smooth. Beat in remaining 2 T chives, basil, pepper, and garlic.
  3. Form mixture into a ball. Roll cheese ball in chives mixture. Wrap and chill for 4 to 24 hours. 
  4. Serve with crackers.

Friday, January 20, 2012

Mission Impossible

Mission Impossible: Ghost Protocol ****
We saw this movie two times in a row over Christmas break. The first time we loved it! We thought it was funny, clever, and well made. The characters were well-developed and entertaining. It was the best mission impossible movie they've made. The second time we saw it we didn't like it as much... But really? I still think it was the best mission impossible movie they've made. Nothing goes right, they have faulty equipment, no one to help them, and they have a matter of days to save the world. They make fun of themselves and their situation as they attempt to do this. I would definitely go see it once. :)

The Help

The Help ****
This movie is based on the book. I absolutely loved the book and this movie is a WONDERFUL rendition of the book. It captured the characters fantastically well, it followed the story and plot line really well. Overall I thought it was great! There were only a few small things that were left out that I thought were important. But they were able to fit in everything that really mattered. It was so great! You'll love it even if you haven't read the book. But read the book, it's wonderful.

CLASSIC ~Alice Through The Looking Glass~

So you remember how I was going to read one classic a month? Well I have TOTALLY failed thus far. In November I tried to read Jane Austen... Didn't happen. So I read Alice Through the Looking Glass last month and am counting as my November read... Ahem. And I'm still working on my December one. HAH. Wow I'm good at this.
Alice Through the Looking Glass **1/2
by Lewis Carroll
Book Type: Classic Children's Literature, Fantasy
Summary: Here again is Alice, dressed in her bright blue jumper and ready for adventure like any modern child. All it takes is a bit of curiosity about the room reversed in the mirror and suddenly Alice is in the Looking-Glass world with all manner of comical and magical characters — Tweedledum and Tweedledee, the lion and the unicorn, and a whole game board of chess pieces come to life. 
review found on goodreads!
My Review: I thought that Alice in Wonderland was quirky and weird, this book was even worse! It was SO weird. There was really nothing I liked about it. Take Alice in Wonderland and multiply the strangeness by about 5. Really bizarre. I just don't understand why these books became classics! I am going to steer far away from anything else written by Lewis Carroll AND Jane Austen. But if you enjoy books that are just plain weird, then you might like this book!
If you ever try one of our recipes we would love to hear your feedback! Let us know if you like them or if you make any changes! We love comments! :)


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