I'm With The Band

Spoken as a woman I feel comfortable enough to say:

WE OVERTHINK THINGS!!!!

Stop IT!

Men think and respond totally left of us chix! The Key is learning the basics that make talking to them less.... traumatizing.

1. Hey Bitch Slow DOWN! We tend to talk faster than we think! We get all excited and talk like we're Charo... this makes it hard for anyone, not just a man to understand and appreciate what we have to say... let alone respond!

2. LET HIM RESPOND! Wait for him. It's not ALWAYS that men are SLOW, but it takes them a little more time to process things when talking to us. Don't pressure him to answer your questions or answer for him (THAT's a date KILLER). Chill and Give him a minute.... GEESH!

3. Don't beat around the bush! Be direct. Little girls skirt around, Grown Ass Women get to the POINT! Girls we mess this up all the time because we think that we can hint at the answer or give him clues about what we want him to do or say or give, etc. DANGER!!!! Men don't want women to be subtle with them, they want a woman to say exactly what they want and exactly how they feel. Sorry hun but, men will very rarely guess what's on your mind or correlate the cold shoulder you're giving him to something they did wrong.

4. MOST IMPORTANT: He is not one of the girls. This sounds overly obvious, but it is, in fact one of the major problems we have when talking to a man. Men are very rational, so when a woman vents her feelings with him, he will try to solve her problem rather than sympathize with her like her girlfriends will. Learn to expect him to be like that, and it will be less frustrating when he seems "emotion-less." Truth is, he is full of emotions for the woman and he thinks offering suggestions to solve this issue is the best way to help her.

So Girls... get your head on right! I know I may lose my Bad Girl Card by saying this, but it isn't ALWAYS his fault.... shut your mouth and think and don't OVERTHINK!

xo

Des

Zuppa Toscana(adapted from allrecipes.com)
Ingredients
1 pound mild Italian ground sausage
5 slices bacon, baked and crumbled
1 large onion, diced
2 tablespoon minced garlic
5 (13.75 oz) cans chicken broth
3 medium potatoes, thinly sliced rounds
3/4 cup heavy cream
1 bunch fresh kale
1 tsp. fennel seeds
1 1/4 teaspoons crushed red pepper flakes
salt and black pepper to taste
Directions:
Cook the ground Italian sausage in a pan over medium-high heat until crumbly, browned, and no longer pink. About 10 to 15 min. Drain and set aside.
Place bacon on a baking sheet and bake at 350 degrees until crisp, about 10 minutes. Place bacon on paper towel to drain and then crumble bacon and set aside. You may save a couple tablespoons of the bacon drippings and use it to saute the onions and garlic.
In a large pot saute onions and garlic in a couple tablespoons of the bacon drippings or oil(whichever you prefer). Cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the pot with the onion mixture and add crumbled bacon. Bring to a boil over high heat. Add the sliced potatoes, and boil until fork tender, about 15 minutes. Reduce the heat to medium and stir in the heavy cream cooked sausage, fennel seeds, and crushed red pepper flakes; heat through. Add salt and pepper if needed. Mix kale into the soup until wilted just before serving.

1 quart chicken stock
3 or 4 chicken parts (skinned, on bone)
1 can unsweetened coconut milk
1 teaspoon crushed red pepper flakes
1 tablespoon ginger, freshly grated
1 teaspoon garlic, freshly grated
juice of one lemon or lime plus zest
1 cup fresh mushrooms, chopped
1/2 cup carrot, grated
sea salt, to taste
ground pepper, to taste
1/4 cup cilantro leaves (or basil or mint)
1/4 cup sliced scallions or green onions
Place the chicken stock and chicken parts in a covered pot and bring to boil. Simmer for 60 to 90 minutes. Remove the chicken parts, remove meat from bones, and return meat to pot (discard the bones). Add the coconut milk, chili flakes, ginger, garlic, lemon juice and zest, mushrooms, and carrots to the chicken stock. Return to boil and then simmer for 10-15 minutes. Add salt and pepper to taste and sprinkle with cilantro and onions. Serves 4-6.

I got this recipe from a brine for Turkey Roast.

I measure nothing LOL!

poke holes in three skinless chicken breasts with a fork

In a ziplog bag place the chicken

add three sprigs of Rosemary and four sprigs of Thyme

Pour in a cup and a half of apple cider

Now you can let this sit a good two hours, but I let mine sit overnight in the fridge.

Once well brined.... pat dry with paper towels and sit hte chicken aside

On a plate I pour a little olive oil and seasonings

Cover both sides of the chicken and lay in a roasting pan

Cook on 450 for 20 minues then reduce heat to 245 and cook an additional 20 minutes.

Add vegetables... any kind works... brussel sprouts are yummy!

I top the chicken with a glaze I made from frozen peaches and then stick the chicken back in the oven for yes... 20 more minutes.... then done :)