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Iron Chef Spark: Ratatouille

Wednesday, September 22, 2010

For the final entry in this "What the heck am I going to do with all this eggplant?" edition of Iron Chef Spark, we have: Ratatouille!

I was planning on making it for dinner last night, but I had to work late, so I didn't get organized. I didn't think of throwing everything in a crockpot until this morning. So, I put it in a crockpot this morning for lunch. Unfortunately, since it's for lunch, there will be no blind taste test judge - yet. We may be having leftovers for dinner. If so, then I will post the reaction.

I originally intended to add sauted cubed chicken to it, but I ran out of time. So this is a completely vegetarian dish.

I chopped up all the veggies on Sunday and put them in containers. There was no chopping involved for me today. I just threw all the veggies straight in a crockpot (what I should have done yesterday - doh!)

Then added the red pepper/tomato sauce, and set it on low.

I'm at home today, so I went back to my home office and have been busily wrapping up before I head out of town.

Dropped the cats off at the cattery, now it's time for lunch!

I added a dolop of greek yogurt (instead of sour cream) and some chopped basil. I also added lots of Tabsaco sauce, which you can't see, but oh, it's in there! I also added some melted brie on toast for protein and starch to round out this veggie dish. The brie looks kinda weird in the pic because I overmelted it a wee bit, but don't worry, I've eaten it for you so you don't have to eat my mistake!


Tasting result: Gorgeous! You simply must try making a ratatouille with the Pacific Naturals Red Pepper and Tomato soup that I used (see my prep blog for recipe).

Judging Chef Preparation:

EASE OF PREPARATION. Was it easy to make?
ADAPTABILITY. Was it easy to swap ingredients, or does it require precision to the recipe?
ECONOMY OF INGREDIENTS. Was it economical to make, or does it break the bank?
HEALTHINESS. Can a healthy version of this be made?
COOKING SKILL. Can it be made by a home chef, or does it require advanced culinary degree?
TIME REQUIREMENT. Does it require all day preparation?
FUN FACTOR. Was it fun to make, or was it a chore?

EASE OF PREPARATION: Easier than easy. Chop up some veggies - any veggie! And put it in the pot. You don't even need to chop it all nice. Just chop chop chop and toss toss toss it in!
ADAPTABILITY: Is there anything more adaptable? Any veggie. Any tomato based sauce. You choose.
ECONOMY OF INGREDIENTS: I used a fancy shmancy organic soup for the base. And even that ain't all that expensive considering I've got probably 6-8 servings of soup left. Even if you used all organic vegetables, it would be a darn stretch to call this an expensive dish. This is the staple of frugal cooking.
HEALTHINESS: Oh gosh. It's all veggies.
COOKING SKILL: Are you breathing? Good! You can chop veggies and put it in a crockpot.
TIME REQUIREMENT: Chop and drop. 5 minutes? This is the kind of dish that I LOVE for a busy weekday.
FUN FACTOR: I can surf the web and chill out while my crockpot does the work. I don't have to do anything! Yeah, that's fun! Plus it's fun to say 'ratatouille'. Try it. "Ratatouille".

Next up: The final judging round!

  Member Comments About This Blog Post:

THINRONNA 9/22/2010 2:12PM

    Great job! I have never had a crock pot but you make it seem like magic so maybe I should get one...if they have such a thing here...Your lunch looks sooo tasty! (picture eggplant emoicon here ______and Ratatouille Mouse here________!) emoticon

Comment edited on: 9/22/2010 2:14:34 PM

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Iron Chef Spark: Eggplant Involtini

Wednesday, September 22, 2010

I'm going to have to short cut the final two recipes. I'm heading out of town this evening, so I've got to move fast!

On Monday night, I served an Eggplant Involtini as a side dish to rosemary-lemon chicken on a bed of spaghetti carbonara. I had originally intended to serve this as an appetizer course, but that's the great thing about make ahead planning. You can change it as your schedule dictates, and still have an awesome home cooked meal.

I rolled up the involtinis on Sunday, which you can read about a couple of blogs down. To cook, I heated the oven at 350F, poured the red pepper/tomato sauce over the top (also made ahead) and put it in the oven.

While the involtini's baked, I started pan frying a rosemary-lemon chicken breast, and started the pasta water boiling.

I ran out of salad lettuce, so I steamed some snap beans. Remember the roast red pepper that I broiled, but didn't end up using in the terrine dish? I chopped it up, coated lightly with olive oil and parmesan, and mixed with the snap peas for a veggie side dish.

When the pasta was done, I drained it, coated with garlic infused olive oil, parmesan cheese, a squeeze of lemon , and cracked black pepper for spaghettic carbonara.

Everything was finished in about 30 minutes, so it's time to plate! A little fresh parsely was sprinkled over the chicken.

Tasting round for the involtini:

(The blind taste test judge): YUMMY! (Rubbing his belly and making yum sounds. I wish the real Iron Chef judges would do this!)

Comment from the judge: This is delicious. The pancetta rolled over the goat cheese permeates into the goat cheese, the basil wrapped around the pancetta permeates into the pancetta. This is fantastic.

For the Chef judging:

EASE OF PREPARATION. Was it easy to make?
ADAPTABILITY. Was it easy to swap ingredients, or does it require precision to the recipe?
ECONOMY OF INGREDIENTS. Was it economical to make, or does it break the bank?
HEALTHINESS. Can a healthy version of this be made?
COOKING SKILL. Can it be made by a home chef, or does it require advanced culinary degree?
TIME REQUIREMENT. Does it require all day preparation?
FUN FACTOR. Was it fun to make, or was it a chore?

EASE OF PREPARATION: Very easy to make. The hardest part is slicing the eggplant into thin, even slices for rolling. If I had a mandolin slicer, this wouldn't be a difficult at all.

ADAPTABILITY: You can roll anything you like inside the eggplant. The original recipe I used didn't have a basil leaf wrapped around the goodies inside. In my opinion, the basil really made this pop. Like pasta ravioli, I think you could use anything you want for the filling. Thumbs up for adaptability.

ECONOMY OF INGREDIENTS: The most expensive ingredients were pancetta and goat cheese, which can be replaced with mozzarella and thin sliced smokey bacon. The sauce can be any tomato base that you like. It would still be just as fabulous and elegant.

HEALTHINESS: Because I had to roll the goat cheese, very small quantities were used. This is a side dish/appetizer that can be enjoyed guilt free, as long as you can resist the temptation to eat the whole dish at once!

COOKING SKILL: If you don't have a mandolin slicer, then slicing the eggplant into thin, even sized pieces is a challenge.

TIME REQUIREMENT: Making it ahead of time was super fast, about 10-15 minutes to roll and put in a baking dish. When made ahead, all I had to do was pour sauce on and put it in the oven and wait 20 minutes while I made the rest of dinner. Way better than any fast food or frozen dinner.

FUN FACTOR: Learning something new is fun! I really enjoyed making the involtini rolls, but the real fun was eating it. It was so good! This is definitely a keeper recipe. I will make this again when we have eggplant.

  Member Comments About This Blog Post:

SNOWHIT 9/24/2010 5:49PM

    I am completely inspired. Looks awesome!

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THINRONNA 9/22/2010 2:08PM

    Fabulous! I'm so glad you enjoyed it! You meal looks delightful! I'm feeling like I should get some eggplant in to the house!----really there's no eggplant emoicon! There really should be...OK picture one here_____

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ARCHIMEDESII 9/22/2010 11:55AM

    YUM !! I love your cooking show !!! You make some of the best recipes. I'm totally impressed with your skill as a cook.


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    That looks awesome!!! I think we have the same plates!!! LOL!!! I recognize the blue border!!! Jackie!!!

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KAYOTIC 9/22/2010 9:37AM

    Great breakdown of dinner, and that does sound yummy! emoticon

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VHALKYRIE 9/22/2010 9:29AM

    Come on over! Dinner's ready!


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LADYIRISH317 9/22/2010 9:21AM

    emoticon emoticon emoticon
So when do we eat?!

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Iron Chef Spark: Battle Eggplant! Tasting Round

Monday, September 20, 2010

Yesterday was the prep round for the Iron Chef Spark, home edition. I did the prep work for 3 dishes for this week for Battle Eggplant: Roast Eggplant and Red Pepper Terrine; Involtini di Melanzane; and Chicken Ratatouille. I made the Eggplant and Red Pepper Terrine last night. And so, let's continue:



Alton Brown: And we're back for the tasting round of Iron Chef Spark: Battle of the Eggplant!

Chairman Mark Dacascos: Welcome, Chef Cathy to spark kitchen stadium.

Chef Cathy: It's an honor to be here, Chairman.

Chairman: What have you prepared for us tonight?

Chef Cathy: I've made a Grilled Eggplant and Tomato Terrine with goat cheese, topped with pancetta.

Chairman: What is the inspiration for this dish?

Chef Cathy: It's based on the Roast Eggplant and Red Pepper Terrine recommended by Chef MaestroMagro on the "Culinary Artists" Spark team.

I've grilled the eggplant and replaced the red pepper with a tomato basil drizzled with garlic olive oil. It is layered with goat cheese, and topped with pancetta with a piece of goat cheese rolled in the middle. The sauce is a roast red pepper and tomato soup, blended with sauted onions, basil, and garlic.

(Note: Plating is NOT my strong point! I tried!)

For the main course, I baked an herb stuffed pork chop prepared by the butcher, and added a small side salad. (NOTE: The salads are usually not this small! I just ran out of lettuce unexpectedly -ack! So the veggie course is a bit lacking - chef's bad.)

I hope you enjoy.

(My fiance is the secret judge. I didn't tell him anything about what I was up to, so the reaction is completely real and unbiased.)

(The Judge upon coming home and seeing the terrine before it goes in the oven.) Ooo fancy!

(The Judge upon being served the terrine dish.) Ooo fancy! (Apparently, it's fancy! Two votes for fancy!)

(The Judge finished the plate before I sat down and started mine!)

Chef Cathy: So how was it?

Judge: Delicious. (munching)

Chef Cathy: Did you like it?

Judge: Num num num!

(Upon finishing the meal)

Chef Cathy: So what was the favorite part of the meal.

(Judge points at the eggplant terrine dish.) That was delicious. I especially liked the sauce. That really did it for me.

(Impressive! An eggplant dish beat out the meat dish for the best part of the dish!)

So the blind Judge gives this a thumbs up!

Now the judging by Chef Cathy. For the spark edition, I'll be judging based on the following criteria:

EASE OF PREPARATION. Was it easy to make?
ADAPTABILITY. Was it easy to swap ingredients, or does it require precision to the recipe?
ECONOMY OF INGREDIENTS. Was it economical to make, or does it break the bank?
HEALTHINESS. Can a healthy version of this be made?
COOKING SKILL. Can it be made by a home chef, or does it require advanced culinary degree?
TIME REQUIREMENT. Does it require all day preparation?
FUN FACTOR. Was it fun to make, or was it a chore?

Judging Round for Chef Preparation:

EASE OF PREPARATION: This dish was very easy to make. There was nothing complicated about it at all. I just sliced the eggplant, put it on a grill, and made a sauce. If you can make spaghetti sauce, you can make this.

ADAPTABILITY: You don't have to make the roast red pepper to layer between the eggplant, which might be the most complicated thing about it due to the broiler use, and some people might set the smoke alarm off if they don't monitor it. Due to the strong red pepper taste from the soup base I used, I made a tomato layer instead. It was equally delicious. The original recipe also called for the terrine to be served cold. I wanted it served hot. This was probably the area where I was most nervous about the adaptability of the recipe. It came out perfect, and absolutely delicious.

ECONOMY OF INGREDIENTS: The most expensive ingredients I used were goat cheese and pancetta. The eggplant, tomatoes, and red pepper/tomato base are very inexpensive. It should be no more expensive than making a spaghetti sauce. The goat cheese and pancetta could be replaced with mozzarella and smokey bacon, and would still be incredibly 'fancy', elegant, and delicious.

HEALTHINESS: Eggplant is very low cal, but the healthiness suffers due to the cheese and pancetta. We enjoyed a small single serve portion, so it is an appetizer dish that can be enjoyed in moderation. A lower cal version could easily be made with skim milk mozzarella, and skipping the pancetta/bacon completely. I bought the pancetta for the involtini dish, and had some extra, so I thought it would be a fun, flavorful addition. It wasn't a part of the original recipe, and is easily omitted without altering the enjoyment of the dish.

COOKING SKILL: Very easy to make. Again, if you can make a spaghetti sauce, you can make this. If you serve it cold like the original dish called for, it's an even easier dish.

TIME REQUIREMENT: Very low time requirement. You don't have to slave over this all day. If you're going to bake it, like I did, you could skip the grilling step entirely. You could make a sauce from scratch, or you can short cut using a high quality sauce base like I did, or a marinara sauce from Trader Joe's would work equally well - and fast!

FUN FACTOR: I got to use my new Le Creuset terrine, and that is FUN!

Alton Brown: That's it for the judging round of Iron Chef Spark: Battle of the Eggplant. Dish #1: Grilled Eggplant and Tomato Terrine! Stay tuned for the judging rounds for Eggplant Involtini, and Ratatouille!

(Sorry this didn't have quite the feel of Iron Chef for the judging round. It's not quite the same format at the TV show since I'm the chef and judge, so I improvised. Hope you still enjoyed! Thanks!)

  Member Comments About This Blog Post:

THINRONNA 9/21/2010 4:02AM

    Too great! Although I have to say, now after reading about itand the deliciousness of it ...I think I need to see for myself...I think MaestroMagro might have to recreate this dish at home for me to see and taste for myself! Thanks for the fabulous post!

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LADYROSE 9/20/2010 7:13PM



oooh, I lubs the Iron Chef and would stalk Alton if I could...oops... did I type that outloud? ;)

Yay for bonus points with the eggplant dish. I have two cute little purple ones from my friends garden waiting to be cooked up for dinner tonight! Think it's an eggy plant kinda day.

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Iron Chef Spark: Battle Eggplant! Preparation Round

Sunday, September 19, 2010

I just joined the "Culinary Artists" spark team. I'm not a professional chef, I just play a wannabe semi-gourmet at home! I love food, and I love a challenge.

We just bought a Le Creuset terrine, and my fiance wanted me to make moussaka for him using it. He bought a big bag of eggplant from Costco. Uhhh...yeah. That's a lot of eggplant. I had no idea what I was going to do with it! Very timely, I was invited to join the Spark Team "Culinary Artists" by Thinronna!

So enter the "Culinary Artists" spark team. Its team leaders are professional chefs. Everyone on the team loves the Food Network show "Iron Chef". What else can you do with more eggplant than you know what to do with, and access to professional chefs and home gourmets?


I didn't really preplan the idea, it just kind of free formed on its own. I just asked everyone to come up with some eggplant recipe ideas, Iron Chef style. It was incredible seeing the ideas, and how they came about! There were so many ideas to chose from - I had no idea you could make all that stuff with eggplant - lol.

I ended up chosing three: Roast Eggplant and Red Pepper Terrine; Involtini di Melanzane; and Chicken Ratatouille. You can read more about it, and join the team here: www.sparkpeople.com/myspark/team_mes

I bought the ingredients and did most of the prep work today. So here goes the preparation round of IRON CHEF SPARK!


(Imagine Alton Brown's voice over)

AB:The ingredients are gathered for the tomato base sauce that will be used in all three dishes this week. We have fresh campari tomatoes, Pacific Naturals Roast Red Pepper and Tomato soup, and some diced onions.

The onions are being sauted in a saucepan with oil. The tomatoes, soup, fresh basil and garlic are being pureed in the blender. The onions once sauted are added to the blender and purees smooth again. The sauce mixture is added back to the saucepan to simmer.

While the sauce is simmering, the eggplant is being prepared. The eggplant was sliced along the width for the terrine dish. It's cut lengthwise paper-thin for the involini. They are both brushed with high heat canola oil.

The eggplant is being grilled on the grill pan.

The red peppers are being placed under a hot broiler until their skins are slightly charred.

The sauce is finished and is set aside.

After tasting the sauce, Chef Cathy is making a change! She's dicing some tomatoes! What's going on over there? Let's check with the floor reporter Kevin.

Kevin: Well after tasting the sauce, Chef Cathy has decided it has a much stronger red pepper taste, than a tomato sauce taste. So she's altering the recipe to use tomatoes in the terrine instead of the roast red peppers. She's mixing some diced tomatoes, rough chopped basil, and some olive oil.

AB: Ok, thanks, Kevin!

So now all the base ingredients are prepared. Goat Cheese and pancetta are making an appearance on the counter.

I hear the terrine is being prepared. Can we get a close up? Eggplant is layered with goat cheese and the diced tomatoes.

The involtini is now being rolled up. Goat cheese is wrapped by pancetta, and the pancetta is wrapped by basil. Eggplant is now wrapping the pancetta wrap. It's a wrap! Hahaha!

Iron Chef Batali (laughing): Oh Alton. You're so PUN-ny!

Ooo pan over quick! Chef Cathy is making a last minute change to the terrine. With leftover pancetta, she wrapped a small piece of goat cheese and put it on top of the eggplant mixtures.

The involtini is prepared. It will be refrigerated until it's ready to be cooked. The red pepper/tomato sauce will go over the top and it will be baked for 20-30 minutes.

Kevin, what's going on with the terrine? Isn't Eggplant and red pepper terrine usually served cold? I see it's going in the oven at 350 degrees for 20 minutes.

Kevin: Yes, Alton. It is usually served cold, but Chef Cathy thought the judges might enjoy it warm.

AB: And what about the ratatouille?

Kevin: The squash, eggplant, and onions have been diced. That's it for the prep work. It will all be assembled later in the week.

AB: The roasted red peppers weren't used since it was replaced with diced tomatoes. What's going on with that?

Kevin: Chef Cathy is planning to use it in another dish later in the week.

AB: Ok! So there you have it. The preparation for Iron Chef Spark: Battle Eggplant has completed! The cooking, eating and judging round are to be continued. Stay tuned!

  Member Comments About This Blog Post:

VHALKYRIE 9/28/2010 8:14AM

    A vegetarian sub for pancetta? Yikes, no! However, you can try buying the Salish alderwood smoked salt from Saltworks.us. A little sprinkle of that might sub for the smokiness/saltiness.


Comment edited on: 9/28/2010 8:18:49 AM

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SNOWHIT 9/24/2010 5:44PM

    Great blog. My boyfriend is a huge eggplant fan, so I'm taking notes. He's vegetarian too. I love the goat cheese, pancetta, basil wraps. Can you think of a good sub for pancetta? Spiced/cured meats are one reason I don't think I could go veg. There's no good subs.

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THINRONNA 9/20/2010 5:39PM

    I know I say this all the time but, "You are great!" I am so looking forward to the results and I must say your organizational and prep skills are top notch...If you are ever thinking of moving to Norway you have a job lady! emoticon emoticon emoticon

p.s. thanks for the plug!

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LADYIRISH317 9/19/2010 4:10PM

    What time is dinner???

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LOSEBY45 9/19/2010 4:07PM

    I love this blog posting! I love food, if I didn't I wouldn't be so heavy. There is not a food that I have never liked and boy do I love to cook it. I love Iron Chef as well as many other great shows on the Food network. Which can be a real stick in the spokes of a lifestyle change when they are cooking something amazing, Paula kills me the most. Back to your blog, do it again!

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ARACOS79 9/19/2010 3:54PM

    Awesome! I love Iron Chef, and I've been looking for ways to cook eggplant.

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Best Friends in Love

Thursday, September 16, 2010

I'm 35 years old, and I have more relationship baggage than will fit on an airplane without a surcharge.

My failed relationships really boiled down to one thing - lack of self esteem. I got involved with some really bad men just because they gave me attention. They each flattered me and 'swept me off my feet'. I was too young, too lacking in confidence in myself to not get involved. I didn't listen to my inner voices telling me, "This is a bad idea". Every one of them I knew was no good at the time, but I thought, maybe it can change. Maybe I should just give it a chance.

My first two boyfriends took advantage of my youth and naivety. They never would have a chance with the new me - older and wiser, and just plain fed up with that crap - lol.

One boyfriend in college was mentally and physically abusive with me. I left that relationship when he took a swing at me, but the emotional wound bled for a long, long time. Like all deep wounds, after the bleeding stopped and closed, scars remain and will be carried for as long as I live.

I avoided long term relationships for a long time. It took me years to rebuild myself, but the cost was high. I didn't finish my senior year in college because I couldn't handle the emotional wounds to concentrate on my studies. I just stopped going to class, and ended up having to drop them all. I decided to take a break from school, rather than flunk it entirely.

My first long term boyfriend after that ended up nearly bankrupting me. It took me years to repay all that debt. It was infuriating, but taught me a good lesson about needing a partner who is financially solvent. Not rich mind you - solvent. A balanced checkbook became a "must have". I didn't care if they made $25K or $100K - if that net worth is in the red, I walked away.

So when I moved to Seattle, broke, broken and lonely, I slowly tried to step back into dating. Maybe it was the places I was hanging out, but I just kept getting nowhere. I really wanted a long term relationship again.

Well, I was getting nowhere. The good ones were already taken, of course. The available ones were just repeats of all of the above. At least I learned something and said, "not again". Most of the remainder were commitment-phoebes that wanted to be the eternal bachelor, and I wasn't interested in flings or side relationships.

I decided to try Match.com. I thought about it for a really, long, long time. There was still a stigma attached to it at the time that if you did internet dating, then you couldn't get a date 'in real life'. It's a lot more accepted now, but back then, it was frowned on. I didn't care. I wasn't having any luck in the 'traditional' ways. Randomly hoping I'd meet 'the one' in the grocery store or pizza shop was a bit like hitting the lottery. I thought internet matchmaking might be a bit more targetted. At least I knew everyone else on there was looking to date too.

I lined up a ton of dates. It was amazing! I felt like what the popular girl at school must have felt like, always having a date on a Friday night. Just putting my makeup on, deciding what to wear, did wonders for my self confidence and self esteem.

I don't know how many Match dates I went on. It was a lot. Sure, there were a few dud dates, but I had a lot of fun, too. I met LOTS of guys I would never have met otherwise. I tried lots of new activities, and got to think a lot about what my eventual partner would be like.

Eventually, I found him. The "one". Did I know it at the time? No. Most of us have visions of what our perfect partner would be like, and fantasized about the magic moment when you met, that this was the one.

No. I was not swept off my feet. He was very nervous, and kinda goofy (I hope he doesn't read this - LOL.) At the end of the date, I wasn't sure there would be a second. I didn't walk away thinking, "That was the best date I've ever been on!" On a scale of 1-10, it was about a 6. Not horrible, but not great. It was nice. When he called me again and asked me out, I said, "Ok".

Our dates for months were very casual, not romantic. We'd ride bikes, go hiking, walk around the city, or have lunch/dinner. We never kissed or held hands. It was more like hanging out. I invited him to go camping with me and my hiking group. I guess that's when things started to change. We went to REI together to buy camping gear, and something just felt like we were a 'couple'.

We didn't have our first kiss until about 3 months after we met. After all the failures and pain that flattery and being 'swept off my feet' led me, I welcomed the slow and steady build up. We got to know who we were as people, before we became intimate.

Like my favorite chick flick movie, "When Harry Met Sally", we became friends, and then we fell in love.

In so many ways, we are very different people. I love to read books, philosophize, and have an interest in world events. He doesn't like any of those things, and his eyes glaze over when I start talking about them - lol.

We share the same values, goals, and enjoy the same activities. We both live very modestly (remember solvent?). We love to travel. We're both engi-nerds. We like to hike, bike, boat, and swim. I learned to scuba dive with him in Jamaica. We want to retire somewhere on the coast of Spain, and eat Spanish olives, wine and oranges for the rest of our lives. We love to eat healthy, but are not health nuts who can't indulge in an occasional decadence. We love lots of fruits and veggies. We enjoy trying new wines, and are on the ever quest to find the best wine for the least money.

My relationship with "D" was a lot like "When Harry Met Sally". We were not smitten with each other when we first met, are polar opposites in some ways, but yet, there always was something there. We both have our own very strange quirks that no normal person would deal with - lol. Despite our differences, at the root of it all, we are best friends in love.

  Member Comments About This Blog Post:

SNOWHIT 9/24/2010 5:39PM

    Thanks for sharing. I've been in a relationship for 2 years and I love hearing perspective on how other people knew they had found "the one". Something I'm trying to figure out.

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LADYROSE 9/20/2010 7:17PM

    Awww!!! ::squee::

There's a line in one of the songs from "Rent" that has always hung with me. "Life is short, time is flying, I'm looking for baggage to go with mine..."

So glad you found the match to your set. :)

emoticon (was looking for champagne toasting type things, but...cheers!)

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-FEMALE- 9/17/2010 6:16AM

    That was beautiful! I am so happy for you.

(teared a bit too)

And I LOVE When Harry met Sally! Been debating about watching it, and now I'm going to!

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CHEFKATLEANER 9/16/2010 5:42PM

    This is beautiful. Thank you so much for sharing. :D

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THINRONNA 9/16/2010 12:02PM

    This is an awesome blog and a wonderful story! You had me all the way to the end. Nice to hear about your lovely, healthy, real relationship. Thank you!

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CARRIE1948 9/16/2010 11:28AM

    What an inspirational tale.

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