Homemade Tortillas

Few things are simpler or more satisfying than homemade tortillas. How can simple flour, oil, water and salt be so satisfying to make into these humble disks, and even more fun to fill and eat???

3 cups all-purpose flour
1/3 cup oil (I use olive oil)
about 3/4 cup warm water
1 teaspoon salt


Combine flour and oil using mixer whisk or a fork (or even hands) until crumbly and well dispersed. Combine salt with water and slowly add, mixing with fork or hands until dough forms into a ball.

Knead for a few minutes until dough is smooth and elastic. Cover with a damp cloth and allow to rest for 1/2 hour or more.

Divide dough into 10 or 12 balls the size of a golf ball (or slightly larger). Place on floured pastry cloth or floured board and flatten with skillet or tortilla press, then roll to desired size.

Heat griddle. Once griddle is hot, the tortillas only take about 1/2 minute to cook on each side. (The first tortilla, for me, always takes a few minutes total cooking time, but after the first has browned, each subsequent tortilla consistently takes about 30 seconds on each side.)

If bubbles puff up, simply flatten with spatula.

Fill with your favorite fillings.

Refried Black Beans:
Rinse and Soak black beans for 4-8 hours

• 2 - Drain original water
• 3 - place in crock pot and cover with fresh water (don't add too much liquid because using this cooking method, you will not lose a lot of water to evaporation.)
• 4 - add one spoonful of "Better than bouillon" beef bouillon

Enjoy!

Aunt Melissa

Aunt Melissa's Rosemary Oven Fried Potatoes

Tuesday, December 16, 2014

9:06 PM

Potatoes (Russet or any baking variety)

Olive Oil

Fresh or Dried Rosemary

Tex-Joy Steak Seasoning

Onion

Parsley (fresh or dried)

Scrub desired number of potatoes for baking, removing soil.  Prick each potato multiple times with a fork and place directly on racks in the oven.  Bake for approximately 1 hour in 350 - 375 degree oven, or until fork inserted to thickest part of potato does not meet resistance and interior of potato feels soft and done.

Allow potatoes to cool. (If desired, refrigerate overnight).  Once easy to handle, cut potatoes into approximately one inch cubes.     Transfer to large bowl and splash with olive oil.   Toss to coat evenly.

Heat oven to 400 degrees Fahrenheit.

Arrange cut potatoes in a single layer on shallow baking dish (a jelly roll or broiler pan work well).

Sprinkle lightly and evenly with fresh or dried rosemary. 

Next, sprinkle evenly with Tex-Joy Steak seasoning, insuring that all potatoes are lightly seasoned. 

Dice a large onion and sprinkle evenly over potatoes.  Add fresh or dried parsley, if desired.

Bake @ 400 for 20-30 minutes, or until potatoes are lightly browned and slightly crisp.   Serve immediately.

Note:  Measurements are inexact because this recipe is very easy to make in any quantity.   Whenever I bake potatoes, I simply make extra and store in the refrigerator to make Rosemary oven fries for weekend brunch or an easy side dish.

Tex-Joy steak seasoning can be purchased online from the Texas Coffee Company, Amazon or Walmart online.   It is my go-to seasoning for everyday dishes and tastes great on steaks, burgers, ground turkey, chicken and potatoes.  This recipe may work with another type of seasoned salt; however, Tex-Joy Steak seasoning is inexpensive and easy to order online. http://www.texjoy.com/store/c/13-Steak-Seasonings.aspx?sort=PriceAsc  I've tried many other Tex-Joy seasoning offerings and have been happy with all; however, I don't care for the coffee, so my recommendation extends to all of the seasonings and ends at Seaport coffee.   (Sorry Texas Coffee Company, I love everything else).

My new favorite Salad

My new favorite salad is super easy to throw together as I'm rushing out the door on my way to work (usually 5 minutes late.. I might add).

Aunt Melissa's New Favorite Salad

1 handful of pre-washed fresh spinach
1/2 cup low-fat cottage cheese
1 scallion/green onion
1 large vine-ripened tomato
splash of seasoned rice wine vinegar


This doesn't really require directions, does it? Throw a handful of fresh spinach into a bowl. Grab the kitchen shears and snip an inch or two of green onion tops as the next layer, snipping in 1/8 - 1/4 inch snips. I don't even bother with a cutting board for the tomato. Wash tomato, place on top of spinach and onions and slice into bite sized pieces using a small paring knife (being careful not to cut through to the bowl.) Place a large dollop of cottage cheese in the middle and sprinkle with a splash of seasoned rice wine vinegar. By lunchtime, the spinach is wilted and flavors combined to perfection.

Today I paired the salad with homemade samosas prepared by a recipe in Clean Eating magazine. Basic recipe uses whole wheat phyllo dough in place of traditional pastry and is baked instead of fried. I improvised somewhat on the filling, using fresh roasted corn cut from the cob, sauted onions, roasted sweet potato, frozen organic green peas and fresh cooked cauliflower and yellow squash mashed together into an unrecognizeable veggie paste and seasoned with fresh ginger, coriander, garam masala and cayenne, to taste) otherwise, follow Clean Eating's recipe. I love them all!

Happy lunch at your desk.

(Hmm... I think I'll use the time I saved not standing in line at the company cafeteria to sit outside and knit. Why don't you join me?

Happy friday!

Aunt Melissa

Cupcakes!

2 short weeks

In 2 short weeks grad school will be over. I walked in graduation ceremony on June 19th, but I'm currently finishing up 1 Project Risk Management class which will end in 2 short weeks.

I'm really looking forward to enjoying weekends and evenings with no homework.

I especially miss cooking and yes, blogging, too.

Hopefully soon you will see new recipes, knitting projects and camping journals. Until then, enjoy this photo of my sweet Bashful Bob at the beach.

• Create your own travel map or travel blog


• Find the best vacation rentals at TripAdvisor

Grad School Interferes with Blogging

Ah yes, who knew that Grad school, work and a 70 mile round trip commute would impede regular blogging.... Or wait, perhaps the true villain is Facebook and silly Zynga games on Facebook.

Needless to say, knitting and blogging have suffered, but the good news is I'll have finished an MISM (Master's in Information Systems Management) with a concentration in Project Management by June 2010.

Other developments:

I LOVE my 2010 Mini Cooper Hardtop. 34.1 mpg, amazing accelleration, phenomenal cornering and unlimited cuteness....

http://miniusa.com/#/MINIUSA.COM-m

I'm just sick about the Supreme Court's ruling last week and I'm convinced our Democracy is now ancient history. As a lovely friend and family member commented on my Facebook page... "Government OF the $, BY the $, FOR the $. ( I agree, Tiff)


Dinner tonight:

Seasoned pork in the crock pot and roasted assorted vegetables. Nothing noteworthy, but healthy, tasty.

Take care and please make it a point to become involved in our Democracy. We need you!

Aunt Melissa

Easy Rice Instructions for Miss Sally

I imagine I'm too late for these instructions to be meaningful, but first rinse the rice, changing water 2-3 times until water is fairly clear. Then add 2x the amount of water as the amount of rice. I don't know metric, but 1 cup rice and 2 cups water usually works nicely. Add a little salt and bring to a boil. Allow to boil until the water evaporates just below the level of the swelled rice, then lower the heat, cover with a lid that fits tightly and simmer on low for 20 minutes. Unless you want gummy rice, do NOT stir. Careful not to allow to cook past 20 minutes without checking first. As a matter of fact, if your low setting is not very, very low, begin checking after only 15 minutes. Watch carefully, because soon after it is cooked completely, it has a tendency to scorch and the pan is difficult to clean. You want the rice to be dry and firm but NOT scorched. Enjoy! =)
For a change of pace, you might try browning non-rinsed rice in a non-stick skillet with 1 T. butter until slightly browned, then add 2 cups of chicken stock. Cover and simmer on low heat until liquid is absorbed. Using this method, I often add dried fruit (apricots, golden raisins, cumin, curry powder, cinnamon) leftover turkey or chicken is great in this dish, as well. Very easy, very fast and tasty, too, Have fun!

Aunt Melissa's Wheat Free Cookies

I LOVE cookies! My new friend Skyller loves them, too. The only problem is, she’s allergic to wheat. So, these cookies are for Skyller:

AUNT MELISSA’S WHEAT-FREE COOKIES
½ cup butter
½ c. brown sugar
½ c. white sugar
1 cup rice flour
¼ cup corn flour
½ t. baking soda
1 t. baking powder
1 t. fresh minced ginger
1 egg
1 cup oatmeal
1 cup sliced almonds
1 cup shredded coconut
1 cup sliced dried fruit (today I used dates and apricots)

Preheat oven to 375 degrees. Cream softened butter and sugars with an electric mixer. Add egg, then flours, soda, baking powder and ginger and vanilla (mixing after each addition. Next, on low speed, add oatmeal, followed by coconut, almonds and dried fruit, incorporating well after each addition (but don’t over mix).
Drop by spoonfuls (I like to use a spring action scoop for melon balls for this). Bake for 8-12 minutes in preheated oven until golden.

Enjoy!

Aunt Melissa

Natasha's Blini

My dear friend's Mom, Natasha, taught me how to make the following Armenian-style crepes. I remember at the time she smiled and told me that the recipe wasn't exact and not to worry too much about it. Of course I did, at the time, and in spite of my nerves made a passable version. Today, as I rummaged through the 'fridge and found yeast "best used by" Oct. 2008, I thought, "Why not make Blini?" I didn't want to take a chance on a loaf of bread if the yeast was past it's prime. As it turns out, the yeast was fine and Blini were perfect in spite of the liberties I took with Natasha's recipe.

Natasha's Blini

Yeast Starter:
1/2 cake yeast
flour
sugar
water

First, she places a small amount of sugar, flour and lukewarm water in a small custard cup with the yeast. Stir and let stand for a while until the yeast is activated. (I used 1 full packet of powdered yeast and it worked just great.)

In a mixing bowl combine:

2 eggs
2 T. sugar
1 teaspoon salt
1 pint of milk

Whisk together and add 2-3 cups of flour to make a thick batter.

Add approx. 4 T. oil (Natasha uses 2 borsch spoons)
Add the yeast starter and
1 pint of milk

(I have to admit that I didn't measure anything... dumped in the flour, poured in a little sugar, substituted powdered buttermilk and enough water to make a thin batter... and it worked just fine.)

Let the batter rest for a short time and allow the yeast to permeate.
Heat a crepe pan (non-stick skillet) over medium heat until a drop of water dances on the surface.

Melt approx. 1 T. butter and brush the pan between crepes.

Pour approx 1/4 cup of batter into the heated pan and quickly swirl to cover the bottom. Bubbles will form throughout the batter. When the edges begin to brown and crisp, flip and gently brown the other side.

Serve with your favorite filling, but it's hard to beat a spoonful or two of sweetened condensed milk. Roll a few filled Blini and serve with a nice cup of hot tea for the full experience.

=)

Thank you, Natalie, for teaching me to make Blini! It's been maybe 16 years and I still remember the warmth and love from your kitchen. I also think of you every time I make "kartoshka". (Latkes or Potato pancakes).

Bon Apetit!

Aunt Melissa

Aunt Melissa's Super Refreshing Iced Tea

Why pay $ for flavored iced tea when you can make a simple refreshing beverage at home for pennies a glass? Through trial and error, I've developed an iced tea concoction that is very easy to make and we love it. As a matter of fact we drank pitchers of this particular concoction over the sweltering hot July 4th weekend.





Aunt Melissa's Super Refreshing Iced Tea

4 tea bags (I use Lipton's decaffeinated)
4 fresh crushed fresh mint leaves (any variety...)
Juice of 1 Orange
Juice of 1 Lime
4 packets of Stevia sweetener (Trader Darwins Stevia Packets 100% Natural no calorie sweetener)
filtered water

Place approx. 2 cups of water on to boil. Place tea bags, mint leaves and sweetener into 1/2 gallon size pitcher. Cut and juice orange and lime (removing seeds) and add to pitcher. Pour boiling water into pitcher and allow to steep for 3-5 minutes prior to filling pitcher with filtered water to make 1/2 gallon. If your family is squeamish about leaves floating around in their drink (mine's not) , by all means.... pour through a fine mesh strainer or cheesecloth prior to serving. Chill or serve over ice.

Cheers!


Aunt Melissa

Purple Cake

The following recipe isn't quite perfected, but the taste is phenomenal. Everyone who has tried it so far raves about it. The imperfection is in appearance, not taste, so those of you requesting an advance copy of the imperfect recipe, please enjoy.... Once the appearance issues are solved, I will post a correction, of course. =)





Aunt Melissa' Purple Cake

3/4 cup soft margarine
1 cup sugar
2-1/4 cups self-rising flour
(or 2-1/4 cups all-purpose flour +1-1/2 t. salt, 1/2 t. soda and 2-1/4 t. baking powder)
2 t. baking powder
4 large eggs
juice from 1/2 lemon
2 cups Trader Joe's frozen organic blueberries (thawed)
1 heaping Tablespoon of frozen orange juice concentrate (do not add water!)
1 heaping teaspoon fresh grated ginger or ginger paste (do not substitute dried ginger, it doesn't even come close)

Grease and flour two layer cake pans and set aside. Preheat oven to 350 degrees. With an electric mixer, cream margarine and sugar. Add eggs. Combine dry ingredients and add to wet mixture. Add lemon juice, orange juice concentrate, ginger and blueberries. Mix until batter is uniformly purple, but do not overmix.

Divide equally into prepared cake pans and bake approximately 40 to 50 minutes in the preheated oven. A toothpick inserted into the center of the cake should come out dry, with no crumbs sticking to the wood, and the edges should shrink from the sides of the pan. Allow to cool completely prior to frosting.

Frosting:

Approx. 1 lb of confectioner's sugar
1 T. softened butter
1 T. frozen orange juice concentrate
1/2 cup thawed Trader Joe's organic wild blueberries
1 t. fresh grated ginger (I use ginger paste)

Measurements for the icing is very approximate. I began with 2 cups confectioner's sugar and kept adding until sugar until proper spreading consistency was attained. 1 lb is an approximation. At the time it seemed I was making an incredible amount of frosting, but it covered exactly two layers, so everything worked out right.

NOW, about the "appearance" issues. These cakes are VERY moist and dense. The centers have a slight indentation. If this doesn't bother you, enjoy. On my next attempt, I intend to try using butter instead of the soft margarine and possibly using more flour. I haven't tried using fewer blueberries or OJ concentrate, because the brightness of the flavor is what makes this cake good.


Happy July and Enjoy your cake!

Aunt Melissa




p.s. a preview of recipes to come... homemade dog biscuits

.......................................chocolate almond biscotti

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Aunt Melissa's Cajun Shrimp Polenta

I wish I could remember the name of the restaurant where I first tasted the dish that inspired today's original creation....a dish that has evoked fond memories for years .... The restaurant was a lovely surprise that I stumbled upon somewhere in South Carolina.

At the time I was working as a Systems Analyst and found myself trekking cross- country on a huge equipment replacement project that included 6-8 cities over a 10 day period beginning in California, followed by Florida, South Carolina, North Carolina, Illinois and back home again. Obviously, there wasn't a lot of time for sight-seeing, but I will always remember the great food I encountered in South Carolina. I can't even remember what city I was in, but driving down an unfamiliar street, I noticed this small blue wooden house with a restaurant sign out front. Inside, I found an incredible menu I can only characterize as a fusion of old-fashioned southern and eclectic gourmet. The main dish, in particular, I remember as being out of this world. Unfortunately, time has erased the fabulous details, but I recall crawfish tails in a concoction that was too heavenly to be named cheese grits. There was much more to it. Somehow I remember fresh herbs and an incredible sauce, as well.... but time, unfortunately hasn't been kind to details. I would never say that the following concoction even approaches the sublime nature of that long-forgotten entree, but I will say that I'm moderately pleased with the results of this first attempt. It probably goes without saying that I don't have ready access to fresh crawfish tails in LA, but here's my humble attempt at a similar dish:

Aunt Melissa's Cajun Shrimp Polenta

1 can (1-3/4 c) Chicken Broth
2-3/4 c. water
2 cups yellow corn meal
2 cups frozen pre-cooked shrimp
1 med. onion
1 med. green pepper
2 cups packaged broccoli slaw mix (rinsed and drained)
1-1/2 cups shredded cheddar& mozzarella cheese blend
Olive Oil
2 cloves garlic (minced)
1 heaping Tablespoon Tex-Joy Old-Style Cajun Seasoning


In a favorite skillet (mine's cast iron) heat a nice drizzle of olive oil. Chop the onion and add to pan. Wash and chunk green pepper into 1/2 to 3/4 inch chunks and add to onions. Mince garlic and add to pan, topping with the 2 cups of broccoli slaw. Saute all vegetables together, stirring occasionally until translucent but still slightly crisp. Measure broth (approx 1-3/4 cups), combining with enough water to measure 4-1/2 cups. Bring liquid to boil in a large saucepan. Once boiling, add cornmeal, pouring in a steady stream and stirring constantly. Lower heat and cook on low until polenta begins to pull from the sides of the pan. Stir in the cheese until melted and add the saute'd vegetables. Finally, add the precooked shrimp and fold in to distribute throughout. Add a small amount of olive oil to the bottom of an 8x8 baking dish and spread mixture evenly. Sprinkle top with two Tablespoons shredded cheese and bake at 350 for 10-15 minutes until peaks gently brown and serve. (This dish is the perfect size for my Toaster Oven, so I didn't have to heat the kitchen or waste energy unnecessarily in the large oven.)

Enjoy and have a wonderful long weekend!

Aunt Melissa

Broccoli Slaw

Aunt Melissa's FAST and EASY Broccoli Slaw

Juice from 1/2 fresh lemon
1 Tablespoon Honey
1/3 cup Trader Joe's Reduced Fat Mayonnaise
2 Tablespoons Seasoned Rice Wine Vinegar
10 dried apricots
4 cups packaged "Broccoli Slaw"

Whisk or blend the first 4 ingredients to make dressing. (I use the small containerwith the Magic Bullet blender). Wash and drain broccoli Slaw. Slice apricots into small pieces. Toss and enjoy.

Fresh Orange slices or mandarin slices would make a nice addition to this salad. I served with a handful of almonds for a very light lunch. Perhaps next time, I'll just toss a few sliced almonds or walnuts in, as well.

You might consider doubling this recipe. The husband ate 2 bowls and I'm wishing I had another bowl, too.

It's been a couple of hours now... perhaps it's smoothie time.

=)

Happy Thursday!

Aunt Melissa

Bob takes a break

Bob and I take a long walk for about an hour every morning except Sundays, when Steve thankfully steps in and walks Bob while I get ready for church. Lately those morning walks have been happening around 10am and the weather is getting a little hot here in the valley, so we get very creative and find paths along shady lanes. One of our favorite walks around Warner Center is very cool and shady except for the last 1/2 block before we get home.... After walking about 50 feet in the sunshine, Bob consistently runs to the shady side of the price sign at our corner 76 station and rests in shade below diesel fuel prices. =) Isn't he the cutest!?!?

After these long walks, we often want a yummy cool smoothie. This week's favorite recipe follows... (we're on a Tropical theme).


Aunt Melissa's Tropical Smoothies
3 chunks frozen Mango
3 chunks frozen Papaya
1/2 banana
2 T. shredded coconut
1 scoop Vanilla Protein Powder
1/2 scoop Trader Joe's Spicy Chai Latte
crushed ice and water to fill remainder of single serving container

Place all in Magic Bullet, blend and enjoy!

Savory Muffins

Is anyone else out there guilty of collecting interesting seasoning blends, but never really using them? I was alphabetizing the herbs and spices today (yeah, I do that once a year and they stay that way for two hot minutes) and found all of these really interesting spice blends that I never think about and rarely use.... Thus was born the idea for Aunt Melissa's Savory muffins. Now, I don't expect for you to run out and buy any of these strange and exotic blends, but what I hope is that you might take inspiration and come up with your own interesting dish.

After all, everyone's cutting back and most of us are somewhat surprised to find that tucked away in the back of the shelf are really fun ingredients full of possibility. Why not shop at home for something exciting and new? I would love it if you post your new idea in the comments section when you're done.


Aunt Melissa's Savory Muffins


1 Jiffy Corn Muffin Mix (I think any brand would do.)
1/2 c. Corn Flour
3/4 teaspoon Baking Powder
1 egg
1/4 c. Goat Cheese seasoned with 4 peppers
1/2 c. grated cheddar/Monterrey Jack cheese blend
1/2 can cream style corn
1 t. Watkins Grapeseed Oil Liquid Spice Ginger-Garlic
1 t. Key West Style Spice Blend (Lemon, Basil, Thyme)
1-1/2 t. Caribbean Jerk Seasoning
~1/4 cup milk
1 T. Butter (reserved for muffin tins)

Preheat oven to 400 degrees. Mix all ingredients in the order listed, with the exception of the butter. Slice the butter into 12 tiny cubes and place one in the bottom of each muffin tin. Place the muffin tin in the oven for butter to melt while mixing the batter. Once butter is melted, divide batter evenly between muffin tins and bake for 25 minutes at 400 degrees. You might prefer to use parchment muffin cups, but I prefer the brown crustiness of baking right in the tin. The butter prevents sticking and there was no mess cleaning up.

My husband was wild about these muffins. I don't expect you will have the exact same ingredients at home, but why not come up with your own brand of savory muffins and enjoy.

Have a happy weekend!

Aunt Melissa

Aunt Melissa's Strawberry, Banana, Chai Smoothie

3/4 cup crushed ice
1/2 ripe banana
3 fresh strawberries
1/4 c. Trader Joe's Organic Plain Nonfat Yogurt
1 scoop Trader Joe's Vanilla Whey Protein Powder
1 scoop Trader Joe's Spicy Chai Latte Mix
Splash of Water


Blend and Enjoy. Approx. 245 calories, 3g. Fat 13 g. Protein, unsure about fiber... approx 1g or less.

Happy Wednesday!

Aunt Melissa

Chocolate Banana Almond Smoothie

This particular recipe might not actually be blog-worthy, but I was experimenting with the addition of organic almond butter. You already know my FAVORITE smoothie, but I don't need the small amount of caffeine from the Chai at this time of night. The addition of almond butter to a plain chocolate banana smoothie gave the drink a nice sweet quality, without tasting sugary. If you don't like your smoothies/shakes to be too sweet, you might give it a try.


Aunt Melissa's Easy Chocolate Almond Smoothie:

Ice
2 scoops Trader Darwin's Chocolate Whey Protein Powder
1/2 ripe banana
1 Tablespoon Trader Joe's Organic Almond Butter
approx. 1 cup organic milk

Blend.

This turned out only mildly sweet, yet satisfying. Next time, I think I'll substitute Pacific Food's organic Almond non-dairy beverage in place of the milk in order to kick up the nuttiness factor.

Back to the Books!

Aunt Melissa

Bob the Decorator

Soon after arrival in his new home, we noticed that Bob has definite designer/decorator tendencies. He LOVES to curl up next to me on the sofa and watch HGTV, but that wasn't our first clue... Nope.

Bob likes to rearrange the area rugs. He drags them all around the house, placing and arranging them in interesting ways. Sometimes he collects all of his toys and arranges them on the rugs. Upon noticing this tendency, I thought perhaps he deserved a little more beauty in his life and placed my original Peter Max signed lithograph next to his bowl for his enjoyment. Soon after that, Bob began tearing up his original bed, stuffing tuft by stuffing tuft, which the husband and I dutifully picked up every day and stashed away in plastic bags. Tonight, I finally re-purposed a nice piece of stretch corduroy from my sewing stash originally slated for a possible new skirt.

I don't know if tearing up the old bed was a message that its design didn't compliment this fine work of art, but perhaps this nice solid green will make a better companion for "Tut's Nanny" and our discriminating little decorator can leave it in one piece.

We'll see.

New bed was officially placed into service at 9:50 pm P.S.T.

The countdown begins!


Happy Decorating!
Aunt Melissa

Popcorn & Falafel Chips

Did you get that Blockbuster coupon in your in-box for Dale and Thomas popcorn? $10 off. It arrived last week while I was having a weak moment and I immediately went to the website and cashed in my coupon. Yes, the popcorn is way expensive.... but@ $10 off, the flavorings were just too tempting to pass up. Why not try one tiny slice of decadence today, I thought? I've recently been trying to add flavorings of my own to popcorn and justified the spend as "research". (Ha!) =)

Well, I arrived home from class around 11pm last night and the box was waiting by the door. WHAT A TREAT!! The Holiday Sampler arrived and the first opened was Cinnamon Cream DrizzleCorn. Oh my goodness, is this ever incredibly good!!!!!

I found another great food item this week. One of my classmates introduced me to this snack. Her husband, a doctor concerned about nutrition, along with his partner started a line of organic Falafel Chips and they taste GREAT! After trying the first bag I made a special trip to Whole Foods Market. I had to ask for them, because they weren't out on the shelf, but I tried all three varieties and especially like the Spicy ones. My friend recommends Hummus as an accompaniment, but I made a light cucumber, dill and mint dip that was pretty tasty, too.

Did I tell you I got a call-back and audition for a VoiceOver job? I think it will be fun! Doing the voice for SchoolMax was a lot of fun, I think books should be great, too.

Oh yes, it's Tax Day, so as usual, I'm filling out the forms at the very last possible moment. I always pay my fair share, but somehow, I don't think it's necessary to send it before its absolutely due. =) Some years are easier to file than others. This is a very easy year to fill in the blanks. And obviously I'm not too stressed about it, because I've taken a few moments here to post these random thoughts and talk about snack foods...

hmm... After the taxes are filed, I think I'll open that bag of Peanut Butter White DrizzleCorn and think about what to read for my audition.


Happy Taxes and Snack Food!

Aunt Melissa