Chicken & Biscuits AND Oatmeal Crisps

So I have been backlogged with the stuff I have been baking and cooking for posting, so much so that I never took any pictures of the most recent things I made BUT they both turned out so good I want to share the recipes anyway!!!

Chicken & Biscuits


Ingredients:

• 1/3 cup whole-wheat flour, spooned and leveled

• 1/3 cup plus 2 tablespoons all-purpose flour, spooned and leveled

• 1 teaspoon baking powder

• Coarse salt and ground pepper

• 1 large egg white

• 3 tablespoons plus 2 teaspoons vegetable oil

• 1 cup low-fat (1 percent) milk

• 5 carrots, thinly sliced

• 5 celery stalks, thinly sliced

• 1 box (10 ounces) frozen pearl onions, thawed

• 1/4 teaspoon dried thyme

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1. Preheat oven to 450 degrees. In a medium bowl, whisk together whole-wheat flour, 1/3 cup all-purpose flour, baking powder, and 1/4 teaspoon salt; set aside.
2. In a small bowl, whisk together egg white, 3 tablespoons oil, and 1/4 cup milk; add to flour mixture, and stir until moistened. Drop four 1/4-cup scoops of dough onto a baking sheet, at least 2 inches apart. Bake until golden, 12 to 14 minutes.
3. Meanwhile, in a 5-quart Dutch oven or large heavy pot, heat remaining 2 teaspoons oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.
4. Sprinkle vegetables with remaining 2 tablespoons all-purpose flour; stir in remaining 3/4 cup milk, 1/2 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes. Serve chicken stew with biscuits.

Things I changed or added......

I sprinkled the chicken with poultry seasoning before cooking. 

I added a couple of spoons of already chopped garlic to the veggies.

I used a jar or small onions because the supermarket was out of frozen pearls.

I think this came our really good, very tasty and filling. We did eat 2 biscuits each tho so the next day we had the leftovers for lunch and I made more biscuits. 

I plan to make the biscuit recipe a staple- it was so easy and so easy to flavor up and change it. KC like the 2nd batch of biscuits better because I used all white flour (he isn't that into whole wheat) but they were both yummy. 

Dessert was Oatmeal Crisps

• 4 tablespoons softened unsalted butter

• 3 tablespoons sugar

• 2 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 2/3 cup rolled oats

1. Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
2. Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden, rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute;  transfer to wire rack to cool completely.

These were really good! Maybe a bit salty. I ended up adding too much sugar so I doubled the recipe right off the bat, and it barely made any, so it was a good mess up. 

I couldn't get over how simple this was and thats why I wanted to try it. That and the fact that it didn't have tons of sugar in it. I plan to enjoy them again this evening for dessert with a nice cappuccino. :) 

Fruity Coconut Coffee Cake & Pumpkin Pancakes

I have been less than enthused with the computer these days, and sitting down to do anything on it.  My 6 week engagement as a Census employee has ended and so I have more time on my hands, hopefully to bake better than I have been because all the mistakes and mess ups are killing me!

These are last weeks baking/cooking endeavors.

Fruity Coconut Coffee Cake


I searched this recipe out online because I threw away the copy I had once I was done because it was not my finest hour and in the end wasn't something I'd make again. It was tasty and we ate it for a week (with a small after modification) but it's not a keeper.

Cake:
	Crisco® Original No-Stick Cooking Spray
	2 cups Pillsbury BEST® All Purpose Flour
	1 teaspoon baking powder
	1/2 teaspoon baking soda
	1/4 teaspoon salt
	1 (8 ounce) package cream cheese, softened
	1/2 cup unsalted butter, softened
	1-1/4 cups granulated sugar
	2 large eggs
	1/4 cup PET® Evaporated Milk
	1 teaspoon vanilla
	1 (12 ounce) jar Smucker's® Peach Preserves, Pineapple or Apricot Preserves (1 cup)
Topping:
	2/3 cup granulated sugar
	2/3 cup PET® Evaporated Milk
	1/4 cup butter or margarine
	1 large egg
	1-1/4 cups sweetened flaked coconut
	2/3 cup chopped pecans
	1 teaspoon vanilla extract Cake: PREHEAT oven to 350° F. Spray two 8-inch cake pans with the no-stick spray. Combine flour, baking powder, baking soda and salt in a medium bowl; set aside. Combine cream cheese, butter and sugar in the mixer bowl. Attach mixer bowl and flat beater. Turn to Speed 4 beating until the mixture is light and flugffy. Stop and scrape the bowl. Turn to Stir Speed; add eggs one at a time. Scrape down sides of bowl. Add 1/4 cup evaporated milk and vanilla to bowl. Turn to Stir Speed; gradually add dry ingredients to bowl. Stop and scrape bowl. Turn to Speed 4 and blend just until moistened. Evenly divide and spread 1/2 of the batter into the two prepared cake pans. Evenly divide the preserves between the two pans. Evenly divide and spread the remaining batter over the preserves in the pans. Bake 35-40 minutes or until golden brown. **After reading this version of the recipe I would have liked it better than just spreading the preserves on top, as the version I had said to do. Live & Learn.  They baked up kinda weird because the preserves were on top not in the center. I should have realized this was not cool but it was a bit too late then. I also had one other major screw up...before putting the 2 cakes in the oven i turned around to pick something up and realized that i never added the evaporated milk! The batter seemed fine, but only time would tell on that one.  Topping: COMBINE sugar, 2/3 cup of evaporated milk, butter and egg in a 2 quart saucepan over medium heat. Stir until mixture thickens and begins to bubble. Remove from heat. Stir in coconut, pecans and vanilla. Spread over cakes, dividing mixture evenly. Broil 4 inches from the heat for 1-2 minutes or until golden brown. I also used the broiler on my oven for the first time. I kid you not! Our oven is small and crappy so I never bothered. When we opened it to try it out (Hubby helped) we found some old cookie sheets and a second muffin pan! Score!  So the final verdict: it was good. I ended up buying another jar or preserves and spooned a bit over top of each piece so we'd get the flavor that was intended and it helped a lot. The leftover evaporated milk made no difference at all, the cake was moist enough.  Edible for sure, but won't be made by me again. I think I may need to give up on coffee cakes in general as they seem to not like me much.  The same night I made these for dinner: Pumpkin Pancakes  I was planning on making a batch from scratch but decided I should use the Bisquick in the cabinet so..... Ingredients: 2 cups Bisquick 1/2 cup packed brwn sugar 1 egg 1 tspn cinnamon 1/2 tspn giner 1/4 tspn nutmeg 1/4 tspn salt 1 cup pumpkin 1 cup of milk *Extra milk to thin if needed.  Mix together until blended and cook up in a frying pan with cooking spray or butter.  I added a bit of extra milk in mine to thin it out some. They came out really yummy!  I used the rest of the yummy maple syrup leftover from my Maple Bacon Cupcakes from last month. Very tasty stuff! KC agreed they were really good. We had enough for us both to have dinner, he had them for lunch the next day and breakfast the day after that!!

"Cherry" Cornmeal Cookies

These are a cookie I found on the  Martha Stewart site. The cherry is in quotes because the original recipe calls for dried cherries...I had some blueberry flavored Crasins so thats what I put in!


Ingredients

1 cup all-purpose flour, plus more for work surface
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated orange zest
1/4 cup dried cherries or cranberries, finely chopped (or Craisins if you have 'em!)

In a bowl, whisk together flour, cornmeal, baking powder, and salt. Cream butter and sugar until light and fluffy. Add in in vanilla, egg, and orange zest. Gradually add flour mixture; beat until just combined. Stir in "cherries".

Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment (I used saran wrap with no issues).Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets.

Bake 10 to 12 minutes. Cool cookies on a wire rack.

They came out really good! KC & I really liked them. They have a neat texture because of the cornmeal. It didn't make than many cookies so when making them again I will probably double the recipe. And the only other addition would be a teeny bit more sugar (prob 1/3 cup instead of 1/4). Def yummy tho!

Menu Planning 101

So we are only a 2 person household but we realized at some point that we spent WAY too much on random groceries that we weren't ever eating. We live in a studio apartment and that means limited space as far as stocking up a pantry was concerned. So we thought we'd menu plan. We started out doing every 2 weeks. We'd sit down, get ideas and plan 2 weeks worth of lunches and dinners. It saved us tons of cash! We were buying things we were actually using and we weren't wasting money or space in the house.

Then we decided we spent too much time shopping and would try out monthly menu planning. A bit crazy but it worked for us! We have been monthly planning for about 5 or 6 months now. We do one big shop a month and pick up produce from the places closer to the house in between. It's been a huge money saver.

I am also a huge advocate of the crock pot and cooking larger amounts than you need and saving them for lunches and leftover dinners. I swear by my crock pot!!!

Recently we joined a gym too, so I have been cooking the same amount of stuff but we have been eating more human portions and stretching the food that much more.  When the month is through we go through the plans and transfer the ones we didn't end up making (everyone gets lazy and does take out once in a while) and move them to the next months, because we already have everything to make it with!

So what did we have from last week.....

Monday - went shopping, ate cold cuts when we got home.

Tuesday -cold cut wraps with a pre-made side dish (broccoli mac & cheese)

Wednesday - Turkey Kielbasa with Sauerkraut & Rice

Thursday -   Greek Spiced Ribs and mashed potatoes

Friday - Leftover ribs & potatoes (there was plenty!)

Saturday - The plan was to make pork tacos of the rest of the rib meat...but KC brought home leftover catered food from work, who am I to not take a  non-cooking night !?

Sunday - If it rains it will be pork taco night (I even picked up fresh tomato and avocado to top it already) but if it's nice out then we will be doing our new tradition of dinner out on Sundays with a close friend.

It's a bit tedious to sit and plan, and to come up with new ideas but it's def worth it!!!

Avocado Pound Cake

Yep, thats what it says...pound cake and avocados. I know, weird right? But I have a fixation with the weird, in more things that just food.

This recipe came from Here. I always try every recipe the way I find it the first time, then I mess with it, if I like it enough.

it makes makes 2 9 inch loaves.


Ingredients:

3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup unsalted butter, softened
3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup buttermilk
flesh of 1 1/2 ripe avocados, just over a cup to a cup and a half of avocado, mashed

Preheat oven to 325 degrees F.  Grease and flour two loaf pans and set aside.

I had a sous chef for this pound cake, someone who is recently obsessed with avocados and is the reason I was trying this out in the first place.....I give you KC (Hubby, Geek & for about 1/2 hour, my sous chef & food photographer)

In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda.  Set aside.  Set the four eggs out on the counter to come to room temperature while you beat the butter and sugar.

I prepped everything ahead (I always do) ...here's what it looks like....

Avocado mashed by my handsome sous chef, BTW.

In the bowl of a stand mixer, beat butter on medium speed until softened and pliable.  Add the sugar and beat until light and fluffy, about 4 minutes.  Add the avocado and beat another minute to incorporate.  Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.

Add the eggs one at a time, beating 1 minute after the addition of each egg.  Beat in vanilla extract.

Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture.  Beat just until combined.

It turned a really purdy green color.

Divide the dough between the two loaf pans and place in the oven.

Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean.  Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

So you see those very dark loaf pans I used to make this? Yea well I somehow forgot that it would take longer to bake in them and after 50 minutes I was too afraid of burning the loafs so I took them out. The toothpick going in came out clean.  They looked really nice when they came out too, all even and brown.

I let them cook on the racks for a while and KC said "Let's cut into them!". And this is where it all went wrong.  The inside....

Yeah, those green blobby spots are the spots that didn't cook all the way. So rather than ditch them completely and have wasted an evening, I proceeded to hollow them out and throw away the blobby icky parts. 

This is whats left.... 

I asked if I should fill it with flowers or something to camouflage the lovely hole. LOL. But alas, I'm not perfect...who knew?! Still it was a tasty cake (the parts you could actually eat) but was deemed too sweet by KC. I think I'd make it again and somehow change the sugar content but thats after some more, much needed, pound cake research. 

All in all it turned out ok. I think the people at KC's job (Hi TCH!) will be the happiest of them all because they prob get to eat a loaf of it because there is a LOT of cake in my house right now. 

Coming later this week...menu planning.

Blueberry Ricotta Cupcakes

So I have been toying with weird flavors lately, things that seem to not go together but do.  Thus, these cupcakes. This incarnation was inspired by Joy The Baker's Strawberry Ricotta Cupcakes and the fact that I had some blueberries in the fridge that needed using.

Ingredients:

1/2 cup sugar

1/4 cup (half a stick) unsalted butter, room temperature

1 egg 

8 ounces ricotta cheese mixed with 1/4 cup whole milk

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon soda

1/2 cup diced blueberries

~Center a rack in the upper third of the oven and preheat oven to 350 degrees F.

The batter was creamy and a little wetter than I am used to....

And I was a bit nervous folding in the blueberries that they would masserate and make the dough all blue. They didn't tho, even tho I cut them each in half.

Line a muffin pan with 12 cupcakes papers and set aside.  

Whisk together the flour, baking powder, baking soda and salt and set aside. 

Dice blueberries and set aside.

Cream the butter and sugar until light and fluffy, about 3 minutes.  

Add the egg and beat for another 1 minute.  

Beat in the vanilla.

Add the ricotta mixture alternately with the flour mixture. Starting and ending with the flour mixture.  

Fold in the blueberries. 

Divide among the 12 muffin tins and bake for 13-17 minutes, or until risen and very lightly browned. 

Remove from the oven and let cool completely before frosting.

They rose up nicely for me, but seemed to not be very golden. I did a finger tap test to see if they were firm and they seemed good after about 17 minutes. The truth is I thought they smelled done and took them out. The nose always knows!

I LOVE that the fruit shows through the muffin cups. They did seem to fall a little once I let them sit for a few, but they tasted fine so I'm sure it was meant to happen (I hope). 

I frosted them with a smidge of vanilla frosting, keeping them flat because I thought they looked neat, and because lately I am just not into heaps of too sweet frosting. 

I decided they were too plain and needed something and I needed to break in my new fondant cutters - so ploka dots it is! Can you spot the hidden mickey's (I am not referring to the plate either)??

The verdict on these after KC & I had one each for dessert last night was - YUM! They are almost like a muffin with a really cool texture from the ricotta. The blueberries tasted so great and knowing there isn't a lot of sugar in these made them even better! I def recommend trying these!!!

On a side note- I was fairly proud of the avocado/pineapple relish I made with dinner, to go over our ham steaks. mmmmm.

1st Musical Monday

So I have a very vast array of musical taste and figured since I am trying to get his blog to be fairly well rounded I want to make a post a week about music. I am hoping in these posts to introduce  people to something new, or something they may never had tried to listen to before. Here goes.

This week's post is going to be about a genre of music: Nerdcore.

WTH is Nerdcore you ask?!?!

 It's something I only recently got into, via my very geeky husband, KC (thanks babe). I asked my husband to sum up Nerdcore in one quick sentence, he said "Music by nerds, for nerds".  I sort of disagree only because I am not exactly a nerd, just "nerd adjacent" to quote one of my favorite people, Wil Wheaton.  Wiki says this about Nerdcore .

The genre is so much bigger than I ever imagined it to be. There are countless artists out there and even more fans. I had no clue! You do have to have a bit of nerdy outlook in order to get the humor of the music but in general the appeal is pretty broad. If you give it a chance it really grows on you. The creativity is amazing, the intelligence in creating these songs and albums is just beyond words. In a lot of ways it parallels with my indy wrestling days, where the independent wrestlers worked so much harder than the mainstream wrestlers because they had to do that much more to get noticed. Same thing applies to Nerdcore artists. These guy (and gals) make this stuff themselves, every last bit of it. They use home studios and home computers, "studios" set up in their homes. They play shows at small dive bars and get a very small percentage of the door cover. The thing is, there is so much talent out there! I am learning all the time about some new Nerdcore artists. There is a huge underground world full of these talented people.

I myself have been to several shows in NY and in Boston, with KC. it's really a great time. people just having fun, without a care in the world. I am really glad I gave it a chance when I did. it's also something really fun KC & I can share.

Some of my favorites include: The Father of Nerdcore, MC Frontalot , Schaffer The Darklord ( I have seen him 3 times now- GREAT shows every time!) &  The Grammar Club (Featuring Shael Riley one of my fav singers in Nerdcore) .

A lot of these guys have free samples and albums so if you think you might enjoy some of it- try it out! It can't hurt right? I hope to get more specific next week, singling out an artist.

You know what they say, "The nerds will inherit the earth"...so be nice to your local nerds. :)

Random Baking

I have been doing a lot of baking these past few weeks. Not so many with the pictures but baking none the less. 

About a week ago I made these:

Maple Bacon Cupcakes.  I have a love affair with bacon lately and we are getting along just fine. These turned out kinda like a muffin more than a cupcake, or a bread even. They were really flavorful but not exactly what I expected. The frosting also turned out more like a glaze than a frosting, but it was maple-y sweet and added what the cupcake needed. 

FYI I always follow the recipe that I am making the first time (if it isn't my own). I might change these up if I make them again. The hubby liked 'em and agreed they weren't too sweet and had just enough bacon flavor.

Hubby has started a new job, and when they found out that I bake it was all over for him. He has been asked for a week about when I am making peanut butter cookies. So yesterday I decided to make them. The only issue - I had never made them from scratch before.

I ended up spending 4 hours, 2 different recipes and 3 flavors before I had a batch I liked enough to give away. No I don't have control issues, not me. 

The first try on recipe #1 taught me a great lesson...peanut butter cookies spread- A LOT! 

It was one giant cookie. So these have bacon in them. I tried to tell you I have a thing with bacon.... and he loves him some peanut butter cookies too. 

I randomly found this recipe a while ago and wanted to try because generally peanut butter and bacon are a bit odd for a cookie flavor. Turns out they are good friends and hang out well together, albeit a bit squished together on this particular pan. They didn't have too much bacon flavor, just enough to give you a hint of it. 

Then I mixed some choc hips into a bit of the batter because I like peanut butter cups. The batter for the bacon and for the choc chip ones was a weird batter with not much too it. The cookies were good but a bit crunchier than i like in a cookie. 

So onto the next recipe, with a completely different set of ingredients. 

They came out moist and a bit chewy and a bit crunchy at the same time. I made them straight peanut butter and carefully shaped each one and made sure they didn't stick to each other. The results, to me, turned out to be store quality looking cookies, if I do say so myself.

Even I can get behind these cookies and maybe even eat a few. I'm not usually a huge fan of peanut butter cookies.  Hubby took them to work today so for aforementioned co-workers so I'll find out later what they thought. If they didn't like them they are (1) crazy and (2) never getting baked for again. 

On a side note I also made these last week: Cinnamon Sugar Cupcakes . They turned out great! Not too sweet and very cakey, almost like a muffin. I seem to be on the savory cupcake kick. 

Who knows what else I'll make this week...but hopefully I can wait until the cookies and leftover cupcakes are gone to add anything else. 

KCs Birthday Cake.....& A Personal Revelation.

KC's Birthday was April 20th. I did a little something to surprise him, I baked him a cake. Every year I make him whatever flavor cake he wants. He picked out my cookie cake and changed the chips to white chocolate and peanut butter chips. Done. What he didn't realize is that I was accepting a challenge for his cake that he made as a joke. He saw some cake on TV that some Chef made that was decorated with fondant and all that and said

"Why don't you make me a cake like that?" 

So I ,jokingly asked him what kind of cake he'd want and he said  Metal gear themed cake. Metal Gear is his FAVORITE video game series. So I decided a week before his birthday that I needed to make this happen.

I am  by no means a trained Chef, but in the end I KNOW this cake came out great. I winged it for the most part, making up the plan as I went, in probably a most unorthodox way. But here it is. 

I decided to make my own fondant. Nuts I know. But it was the same price to buy it premade as it was to buy the ingredients and make it. I also read that it tastes better when you make it yourself. So here is my mess.

It was STICKY. I made 2 batches because I had NO idea how far it would stretch or how it would fit on the square sheet cake I was making. Let's just say there are still colored balls of fondant in my fridge. One batch would have done it.

It took me 2 tries on almost everything i rolled out because I wasn't putting enough stuff on the counter to keep it from sticking. And the layer that ended up on the cake (above) still had a line in it, but it would get covered so I left it alone.

I had no idea how to do this so I printed out a page of paper on the printer and used it as sort of my stencil. I used my crappy pizza cutter and KC's exacto knife to cut it all out. You can also see what the finished picture should look like.

I cut around the fox part after cutting out the black layer. I whittled my stencil down to nothing by the time I was done, but the method worked.  I also did a little bit of free handing of the smaller spots with more detail. I think I added to it and changed it and fixed it a hundred times before KC got home. I piped the words on with reg icing I colored with the same food coloring as the fondant. Some of the small details I would have fixed but I had neither the time or energy. It took me about 5 hours start to finish to do it.
And now my baby....

I waited with it covered in foil until KC got home then bombarded him with the video camera as soon as he walked in. The video can be seen Here.  He was stunned.
I think he liked it.

I really didn't wanna cut it at all, but it turned his 25th birthday at midnight and I told him he could cut it, but only the white part, I was NOT ready to cut the fox yet.

It was yummy and the marshmallow fondant was actually tasty! I was really happy with it. We saved the rest until a few days later when we went out to eat with a bunch of friends to celebrate. We brought the cake with us. We figured cutting it with people you love will make the sting less. It did, I guess. LOL. We did eat away at the white parts through the week but the fox stayed in tact.
One final shot before it is gone.

The aftermath.

We didn't take any cake home that night. It was hard to see my fox cut but everyone loved the cake and that made it all the better.

So what is this personal revelation I wrote of in the title? I want to do this for a living. Seriously. It was hard work and time consuming but I had so much fun and I was alone doing it. So I am looking into classes to hone my apparently god given skills and we will see where we can go from there. I need to save up a bit but I am def making baking and some decorating a weekly thing for me to keep into it.
Anyone need any cakes made? :)

Lack of Cable

We recently decided to cut back on our cable TV services. We have only one option, time warner cable. We were paying about $120 a month and that does not include any movie channels. So in the interest of getting  ahead of our bills and saving some money we decided to ditch the upper channels. We have just the regular 2-11 channels and food TV.I know there are a few more channels but i sure as heck don't watch 'em! I keep food TV on nearly all day, if the TV is on. So what do I do about the other shows I watched? We download the next day. So much easier and no commercials to deal with.

I watched entirely too much television up until about 6 months ago. A lot of major life change happened and with it I decided TV was taking too much of my time. The internet too, but thats another whole post. I lived by my DVR box, I was watching hours of TV a day, now not so much.

So what am I watching still? it's probably a longer list than it even could be but I don't watch anything in real time and catch up on weekends when KC is around. I also watch a lot of stuff that we both like, so waiting for him to watch makes it better than wasting away hours alone in front of the tube.

Breaking Bad
Nurse Jackie
Greek
Real Housewives (i know, but I can't stop myself)
Flash Forward
Legend of the Seeker
Project Runway
Survivor
How I Met Your Mother
Rachel ray (I record her everyday)
Glee
Chuck
Desperate Housewives
Brothers & Sisters
One Tree Hill
Criminal Minds
Law & Order SVU
Lost
Bones
Supernatural
Fringe
The Biggest Looser
So You Think You Can Dance
The Celebrity Apprecntice
South Park
True Blood
The Tudors

Thats not too bad actually. And a lot of these shows aren't on now anyway, I feel pretty good about this list now that I see it written out.

What do you watch?????