So I went in to get my wisdom teeth surgery today only to find out my appointment today was for a consultation and they were going to talk to me and try to reassure me BEFORE they went in to cut half of my jaw out. Needless to say I was pretty put out and annoyed over this; I was all ready to go, man.

So Jean drove me for nothing, but while she was waiting for me in the dentist office she found some really awesome recipes for me to make in the waiting room magazines, and we salvaged the day by going to the bookstore and going grocery shopping.

I cooked us the pasta recipe she found and it turned out to be really, really good.  ( Here is the recipe. )

She also found a really good cake recipe, which I also made:



Needless to say it looks delicious and I am, as usual, awesome. It's made with pineapples, cool whip, angel cake, and other fun stuff. Check out the recipe and try it yourself:

( Cake recipe. )


Other than that I've finally registered for fall classes (dance of course), been trying to decide the best way to get rid of the weight I've gained (ie stop eating so much junk food and resume my daily running). It doesn't look like I've gained anything but if you look at it from the perspective of someone whose body is that of a dancer, I've gained quite a bit. >( God I'm such a slacker.

The kittens are growing day by day and I'm going to miss them when they're gone. If we don't get rid of the little fuckers soon I won't be able to get rid of them at all. ;A;

Now I'm going to go back to replacing all of the Photoshop brushes and fonts I lost in the transfer to my new PC because I forgot to copy them over. *A*/ Go me.

So anyone who knows me knows I'll usually strip for anything involving raspberries, but there is one other thing that I cannot resist: southern fried apples. In fact, I love them so much, I will share my recipe with you.

Southern Fried Apples

No. of apples you like, cut into quarters or however you like*
1/4 to 1/2 cup butter
1/2 to 1 cup brown sugar
1/2 to 1 tsp. cinnamon
1/8 to 1/4 tsp. nutmeg (if desired)

*However many, it doesn't matter. I use anywhere from 2 - 4 for this recipe. The sauce is easily adjustable for larger quantities and can always be prepared to taste.

As stated above, the sauce is easily adjustable to your needs. The numbers on the left are the supposed standard dose, I tend to use the numbers on the right -- the doubled dose. The sauce can be easily doubled, and doubled again, to the like or dislike of the cook -- just remember, as with most recipes, the more you double, the less accurate the taste can be (well, it depends on what you're cooking). So always flavor to taste. I usually don't use nutmeg, more often than not because I simply forget to buy it and we never have it. Cinnamon alone does wonderfully. ♥

You can use an electric skillet or a pan on the stove -- a skillet for larger quantities or if you simply like a lot of sauce to go with, and a pan for smaller quantities.

Also: it's a good idea to have your apples skinned and cut and set aside in a bowl before preparing the sauce, as the sauce takes less than ten seconds to heat and blend, really.

Preparation: Combine butter, brown sugar, and spices in pan, heat and stir together until fully blended (not hard at all). Add apples, and continually stir for fifteen to twenty minutes -- longer if needbe. You're basically going to sauté the apples (on about medium heat for stove tops, I'd say about 300 degrees for a skillet) in your cinnamon sauce -- and also note that the sauce, while it will start out very liquidy, will carmelize as you go and form a very nice cinnamon sauce. A good way to judge if the apples are done is if you can easily cut them with a spoon; they should be soft and not chewy at all when you eat them -- delicious and easy to bite right into. As you cook the apples will take on the color of the cinnamon sauce -- a very nice caramel color, and if your sauce doesn't completely cover your apples, be sure to keep spooning it over them to let them soak it in. Once you're finished, scoop the apples into a bowl and spoon more sauce over them, let them cool to your heat tolerance, and eat!

These are excellent as breakfast side dishes, or a snack.