Monday, August 8, 2011

The Keeping Kind

Really?  You're cliche'd enough to drunk text me a long overdue apology at midnight?
Just man up, godDAMN it. It wasn't enough to break my heart once, I suppose.  I hope the second time was more satisfying for you.  God help me, there will not be a third.
A drunk text.  You cruel a-hole.  How dare you do that to me?  How DARE you.  I would never use old secrets against you--but you?  Knowing everything you know about me and my oldest hurts, you freaking DRUNK TEXT me?   I pray you wakeup with a hangover tomorrow and that somewhere between the Asprin and the bathroom blink, and realize what you did to me tonight.  You know, for all of your bluster and bullshit about dreams and getting away, you belong in this sh-thole and that's why you'll never leave it.  You're a coward.  I guess you still have it in you to surprise me.
You're g-ddamn right I'm the keeping kind. 
Don't you dare think you're somehow being noble with that bullcrap. 
And I swear to all things holy if I run into you somewhere again, I will cause a scene the like you only READ about.

You epic douchebag.

Sunday, April 17, 2011

Just for fun

Drew this in about two's more stop motion in places than true animation, but still fun :)
Not terrible for my first ever attempt at it

Sunday, March 13, 2011

10 Months and Counting

Official plan.

By January 2012 at the LATEST (or as soon as I have a respectable amount in my savings) I am doing the first truly reckless thing of my adult life.

I'm quitting my jobs and moving to a secluded farm in Idaho for 6 months to write full time.

I've wanted to be a published author since as far back as I can remember, and it's finally time to put my money where my mouth is. 

I'll e-publish my first two or three books before seeking a contract with a traditional publishing house.

Right now I'm in the middle of the first book in a seven book fiction series about angels/demons/and the humans who are caught in the middle.  Essentially, it's a series about God's special ops team with some fun, sarcasm, love, and awesome fighting thrown in.

I'm also working out a series in my head of sweet, simple love stories all centered around Eagle Creek, Oklahoma (heehee).

Lastly, I'll be working on my first love, my book I've been working on off and on since I was fourteen years old about Loralei called Siren.

So yeah...I'm quitting life to live off of savings and become a hermit writer.

And if I start to freak out, I'm 30 minutes away from a huge city with a decent job market, so practical Jess is also happy about this decision.


Saturday, February 12, 2011

Obligatory Post

It's been quite some time since I last posted. 
I was thinking it's because I didn't really have much to say or because I was being lazy.
While the latter part of that statement is indeed very likely, the honest truth is I have plenty to say.  I just don't know that I want to dig through all of it and try to string together enough words to make it seem logical to anyone else.
I'm okay.  I mean, life is unexpected and the closer to thirty I get, the more I crave something finite-something that's mine. 
So I'm...working on it.  Scheming, strategizing, trying my best to get a game plan in action.
I have the makings of a good one, it's just....
gotta keep swimming.

And yay, Valentine's Day is Monday (she says in her most deadpan voice).

Thursday, January 27, 2011

Unbelievably Easy Cream Cheese Danish

I mean, really.  It's unbelievable how easy this teeny little danishes are.  Or maybe we should call them Danishettes. 
Are they as flaky and fabulous as the huge danish you get from your favorite bakery?  Of course not.  But hey, for 20 minutes and under $3 for a ton of these little ladies, I call this recipe a KEEPER.

You need:
2 Cans of crescent rolls
          ***Leave rolled up.  Slice into 1/4" thick slices.  Lay slices flat on cookie sheet (I bake mine on parchment paper so nothing sticks).  Use your fingers to flatten the center of each disc.

For Filling:
1 block of cream cheese
1 tsp lemon juice
1 tsp vanilla
1/2 C plus 2 TBS sugar
         ***MIX UNTIL SMOOTH.  Put 1 generous tsp of filling in the center of each danishette***

BAKE AT 350 for 12-15minutes until pastry edges are light golden brown.

For Glaze (Mix together while danishettes are baking):
2 C Powdered sugar
1/2 tsp vanilla
1 tsp lemon juice
1 TBS melted butter
       ***Mix until smooth...if mixture is too thick, add water 1TBS at a time until desired thickness (shoot for a smooth pancake syrup type consistency).  If mixture is too thin, add more powdered sugar.  To glaze danishetter, dip a fork into your glaze and quickly move back and forth over danishettes, re-dipping fork as needed.  You want them streaked with glaze.  You don't want glops of glaze to fall in large puddles on them  It won't be as pretty.***

This makes 35-40 Danishettes.   YUM!!

You can mix it up by adding jelly or pie filling to the cream cheese or even just doing pie filling without the cream cheese.  That would make these little ladies go even quicker!

Monday, January 24, 2011


Best Bread Pudding EVER EVER EVER

3-4 C of cubed day old bread (French or Italian work well)

2 C sugar

5 eggs

2 C milk

2 tsp vanilla extract

1 C packed brown sugar

1 stick softened butter

1 Cup coarse chopped pecans (if you want, if not it's fine to leave out)

Preheat Oven to 350. Whisk together sugar, eggs, and milk. Add vanilla and whisk again. Pour over bread and fold gently. Allow to soak into bread for 10 mins.

Grease a 9X13 pan and pour bread pudding base into it.

In a separate bowl, use a fork to combine brown sugar, butter, and nuts until you have a crumbly mixture. Spread evenly over top of bread pudding. Bake for 40 minutes.


1 C sugar

1/2 stick butter

2 tsp vanilla

1 beaten egg

1/4 C brandy or butterscotch schnapps.

Combine sugar, butter, vanilla, and egg in a pot and slowly bring up the heat, stirring constantly until you hit a medium heat and the sugar is dissolved (DEFINITELY start cool and work up to the heat, though, otherwise you will scramble that egg!)

When sugar has dissolved, add liquor. Cook over medium heat stirring frequently for 3-5 minutes.

Pour sauce over bread pudding.

Eat hot or cold.


Monday, January 17, 2011

Ohhhhhhhhhhh my......

Chewy Chocolate Chip Cookies (as found by magic on


2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips


1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2.Sift together the flour, baking soda and salt; set aside.

3.In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4.Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.