Monday, April 30, 2012

Homemade Bagels!


If it was not 11pm and I had some sunlight I'm confident this picture
would look a lot less crappy.

Update on the gallbladder front: Doing okay. Probably at like 80% recovered now, so that's great. I look like I have a piercing that was ripped from my belly button, with three strategic cat scratches around my belly--does not look like I'm missing an organ. Fingers crossed I don't look too bizarre come bikini season. Still figuring out what I can and can't eat. Turns out, a plain McDonalds hamburger is a hands-down NO (who knew?), but a Brewhouse burger from the local brewery (marinated in stout, slathered in cheese, topped with mushrooms on a grilled butter roll) is a-okay.


My tiny dog is currently barking at nothing.

In other news, I'm back at work. The new play I'm in has begun rehearsals (I'm Catherine in The Foreigner, if you're a Western Masser and want to see it I'll send you info), and two weeks until I can get back to the gym, which I desperately need to get back into ASAP. I lost some poundage during my eat-nothing-but-liquids week and have kept most of it off--probably moreso to me fearing most foods at the time being rather than actual healthy eating habits. In time, in time...

When you let guys do the food styling?
Also you should make bagels while drinking Woodchuck cider. It helps.

So, to these bagels. I've decided that in the grand scheme of things, I am ten times more likely to buy bagels than make them when I need bagels. Interesting: I thought "want" and wrote "need." I suppose bagels are sometimes absolutely necessary, is what my subconscious is telling me. I'm going to agree with that. Anyway. Bagels are time consuming, and if you want a homemade breakfast bagel you better have a lot of morning hours to dedicate to it.

But. Homemade bagels trump bought bagels in every. single. way.

John presents: BAGELS.
Both times I made bagels (with my baking buddy John, of course) it was after 9pm. So, I had to visualize just how much more fantastic they'd taste if it was breakfast time. And I think it's good I was eating them at 11pm, because it might have been way too euphoric to have them at their appropriate time. Crispy outside, chewy inside, the perfect vehicle for cream cheese or even just a pat of butter. Day 2 and Day 3 they start to lose their fantastic-ness, but they're still pretty great. By Day 4 all hope is lost though. I kept them in the fridge to maximize freshness (though according to Sheldon of Big Bang Theory bread in the fridge is a no-no scientifically hah) and toasted them in the toaster and they were good but nothing beats that just-out-of-the-oven taste.


I overuse parenthesis. It is too late and I am too tired to fix this. Enjoy the bagels.


Bagels
(From Mark Bittman's How to Cook Everything but copy/pasted from here because I didn't have the book in front of me and couldn't remember... so I Googled... Adapted slightly to reflect how we made these bagels)

When you make too many bagels,
you run out of places to put them.

  • 3 and 1/2 cups bread or all-purpose flour, plus more as needed
  • 2 teaspoons salt
  • 1 teaspoon instant yeast
  • 2 tablespoons sugar
  • Mix-ins of your choosing (see notes below)
  • olive oil, for greasing the pan


*Fruit Bagels: I used dried blueberries for one type of fruit bagel, and dried cherries and coconut for the other type of fruit bagel. The cherry/coconut combo was inspired by a post at Wilde in the Kitchen. For both I used about a handful of dried fruit. For the coconut I put it in the food processor with the dry ingredients, and sprinkled extra on top. I used dried fruit because it hydrates itself during the baking process. Using canned or fresh fruit might have too much moisture and mess up the consistency of the bagel. This is just a guess though, so try it if you must (and let me know how it goes!)

*Savory Bagels: For savory bagels I roasted garlic and onions and added fresh basil. These went into the dough during the food processing stage. I wanted to also add sundried tomatoes, but the ones I had were expired. Oh well.

-Put the flour in a food processor. Add the salt, yeast and sweetener and process for 5 seconds. With the machine running, pour 1 and 1/4 cups water into the mixture. Process for about 30 seconds, then remove the cover. The dough should be pulling away from the edges, slightly sticky and easy to handle. Turn the dough out onto a lightly floured counter and knead for a minute or two longer by hand, adding as much flour as necessary to make a smooth, elastic dough. Add the fruit at this point too, kneading in until your desired fruit amount is reached.


-Place the dough into a large bowl, cover loosely with plastic wrap or a damp towel. Let rise for at least 1 hour at room temperature, or until doubled in size.


-Deflate the dough ball. Cut it into 8 or 12 equal pieces. Roll each ball into ball and poke a hole in the center. Let rise for about 20 minutes.


-Bring a large pot of water to a boil, and heat the oven. Drop the bagels two at a time into the boiling water. The bagels will sink, then rise to the surface. Boil for 1 minute on each side, then remove them with a slotted spoon and put on a lightly greased rack to drain.


-Put bagels either on a lightly greased  baking sheet. Bake for 20 to 25 minutes or until the bagels are nicely browned. Remove and let cool.


They are best straight out of the oven, but not everyone has time to do this each morning. They're still pretty dang good a few days later though, promise.

John-approved food styling.

Saturday, April 28, 2012

Upcoming!

Just REALLY proud of these two pictures:

Mini donuts from my "Original Donut Factory" donut maker!

Meyer Lemon Tarte

Recipes forthcoming! :)

Wednesday, April 25, 2012

Foodie Fears After Surgery -- Roasted Beet Quiona Salad




Housekeeping Update: I FINALLY bought a domain name! From now on, the address to this blog is http://www.quarterlifecrisiscuisine.com! Took me over a year, but when I realized how cheap it was I kicked myself for not doing it sooner. Also, if you haven't Liked Me On Facebook, I would really appreciate a Like! I've had the goal of getting to 100 fans for a while, and it's slow goings. Thanks!

So. I'm going to be honest with you guys. And it might be just a little TMI so I'll try to be as polite about it as possible. And, wow, this turned out to be a long ranty post, hah. You have been warned...

This gallbladder thing is freaking. me. out.

For those who don't know: the gallbladder regulates (and I think also produces) bile to the stomach, to break down fat. The liver creates bile too, so the gallbladder isn't absolutely necessary for existence and when inflamed (like mine was) it's often removed, like an appendix or tonsils. However, without a gallbladder to store and distribute the bile when needed, the liver just kind of haphazardly tosses the bile into the stomach and intestines to do its stuff.


Meaning, whenever I eat something with fat, I'm playing russian roulette with my stomach. At any given time, my stomach may or may not have enough bile in it to break down any fat I'm eating. So before each bite I'm questioning: Will I digest this comfortably? Or will this be painful or uncomfortable or, eep!, embarrassing for me? And then the bigger questions: What is my body DOING with this fat it can't break down? Will I lose weight? Will I lose TOO MUCH weight? Will I GAIN weight? Will I ever be able to sit down and enjoy a burger and fries with my friends without having to be terrified I can't handle the grease anymore?

I might have to deal with this forever.

Upon leaving the hospital, I was given little direction as to what I can and can't eat. The surgeon seemed to imply I could go back to eating normally in a week or so, but that I may find some foods off-limits for a while. The internet is no help, as I keep getting conflicting advice everywhere I look. Basically, every person is different and there is no set of "rules" for what you can eat sans-gallbladder. Some people go back to a normal diet after a month or two, some are forced to go on strict diets of incredibly bland food or face the digestive consequences. The majority of comments on forums about gallbladder removal are all people upset at their intense change of diet upon getting this stupid little organ removed. What can I do to help my situation?--Eat all organic! Take this supplement! No fat! Low fat! Good fats!  Veggies are good! Veggies are bad! Dairy is okay! Dairy is terrible! Don't ever be more than three feet from a restroom! Only three grams of fat a day! Only three grams of fat per meal! Ten grams of fat! One hundred! Six meals a day! Four meals a day! Three meals a day! NO FRENCH FRIES NOT EVER AGAIN! Okay maybe you can have french fries but only on the seventh tuesday of the month if the weather is exactly 75.2 degrees...??

Freaking. Me. Out.



I was just starting to be a foodie! And a novice cook or chef or whatever you call someone who likes to make food as a hobby! UGH! I mean, yes, this is absolutely nothing compared to the pain I would be in if I hadn't gotten surgery, and there are certainly worse things that could have happened to me, but the more I read the more I just want to cry in frustration. WHY CAN'T YOU GIVE ME THE ANSWERS I NEED, OH INTERNET!

And yes, I'm still recovering. It's entirely possible I'll be just fine in a few weeks. It's also possible I'll have to be very careful about what I eat from now on. But I need to realize there really is nothing I can do about that. I need to just chill out, STOP Googling about it, and listen to my body.

I'll figure out what I can and can't eat, what works and what doesn't work, and I'll have to adjust my diet accordingly. And, if one day I'm craving French Fries more than anything else in the entire world, I am sure it won't kill me to indulge... as long as I make sure the necessary resources are nearby if need be. Eventually I'll be able to gauge if the pain I'll feel after is tolerable and worth the indulgence.

It'll be a long road, folks, and I won't pretend I'm not a complainer. But on the bright side, I'm sure I'll finagle some interesting recipes out of it all!

About this quiona: It was my first attempt at any sort of quiona recipe, and honestly I'm not 100% sold yet. This grain (seed? what ARE you, quiona?) is all over the blogosphere for its many health benefits and versitility. I finally bought a box and decided to make it into a cold salad instead of a stand-in for a hot pasta dish or binder for a patty of some sort as I've been seeing on other blogs. And though I thought I came up with this combo all on my own, it is quite similar to a recipe I realized I'd bookmarked from 5 Star Foodie, so perhaps I subconsciously was inspired. The flavors in this are bright and blend well, even if I'm not totally into the quiona texture just yet. Next time I think I'll add a splash of balsamic vinegar, just to get more of a salty/sweet thing going on with the orange. And, it's pretty low fat, so I'll keep this on hand for when I want a safe lunch.

Roasted Beet Quiona Salad
  • 2 cups quiona
  • 1 bunch beets
  • 1 bunch asparagus
  • 2 stalks green onions, diced
  • 2 oranges
  • 1/2 cucumber, cubed
  • Salt and pepper
  • Olive Oil
  • Goat Cheese (for garnish)




-Preheat oven to 400 degrees F. Wash and scrub beets and trim off greens, then poke holes all over and put in aluminum foil pouch and place in oven. Bake until soft, about 40 minutes (this ALWAYS takes longer than I think it will) then peel and cube. Wash and trim asparagus and cut into bite size chunks. Toss with olive oil and salt and pepper and bake (can be done at the same time as beets) until tender and some blisters form. When both are done, let cool.


-Cook quiona according to package. You're really going to have to check the package because I can't for the life of me remember. It's kind of like cooking rice. After quiona is tender and the little tendrils are visible, set aside to let cool.

-Toss the veggies, including cucumber and green onion, with the quiona. Squeeze the juice of one orange into the salad, and peel the other orange and cut into pieces. Add orange pieces to quiona mix and toss. Chill in fridge until ready to serve. Garnish with goat cheese.

Saturday, April 21, 2012

In Memory Of My Dad, II -- Ginger Salmon (Finally)

Here's the post I was drafting up before my unexpected surgery last Monday. I'm finally back on solid foods, I'm not in constant pain, and I should be back at work on Monday. Today I left the house for the first time since coming home from the hospital to see my alma mater's spring musical, and tomorrow I might attempt play practice. We'll see.

Thanks for the support, everyone! We now return to your regularly scheduled programming, almost a week late, heh:

----

I didn't even realize the coincidence here: This salmon dish that I'd had bookmarked to try from How Sweet It Is saved for my next post, not even realizing I had it scheduled to post at the end of this week. Wednesday would have been my Dad's 52nd birthday--and last year I honored his memory by cooking fish for the first time.

And, yet again, I have another fish dish.

Took my pictures too late in the day, oh well.

I'm not religious, and I describe my spirituality as agnostic at best--but sometimes I think I believe in signs and such. The universe surely works in mysterious ways, and definitely whenever my Dad is involved. Little coincidences like this make me smile.

Dad, doing what he loved best: digging up rocks.
This was from one of our many trips to Herkimer NY to mine for the
"Herkimer Diamond"--a quartz crystal stone shaped like cut diamonds
So, I suppose, unintentionally, this one's for you, Dad! To recap: My dad was a terrible cook. He put love into every dish he made, and my brother and I forced it all down as best we could. Fish was the one exception. And salmon was his best, for sure. Usually he accompanied a grilled salmon with a creamy dill sauce, but I'm sure he would have appreciated this Asian-inspired blend.

In 2006, just one year before he passed away.
This was my high school graduation, one of the last pictures I have of him.
I didn't even realize the recipe had a glaze until I was done cooking the fish. Thankfully I had some honey and was able to throw it together. It really helped amp up the flavor of the dish. I usually just bake salmon with some breadcrumbs and lemon, but this has definitely inspired me to see what else is out there! For the side I made some quick pickles with rice vinegar and salt and let them sit in the fridge for a bit. A nice little side!

Ginger Salmon
(Adapted only barely from How Sweet It Is Toasted Sesame Ginger Salmon)

No ingredients picture, so here's a lovely picture of the marinade!

  • 1 1/2 pounds raw salmon
  • 1/4 cup olive oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoon soy sauce
  • 2 garlic cloves, grated
  • A few squeezes of orange juice
  • 1 tablespoons freshly grated ginger
  • 1-2 tablespoons toasted sesame seeds
  • 4 green onions, sliced

-Heat up your grill! Prepare a layer of tinfoil on it to prevent messing it up too much.

-Combine olive oil, sesame oil, soy sauce, garlic, ginger, orange juice, vinegar, brown sugar and whisk well until combined. Pour all into a ziplock bag with salmon, then refrigerate for 30 minutes.

There was some sort of skillet thing I used on my friend's grill

-Place salmon on your grilling device. Cook until opaque and easily flakable with a fork--I have no idea how long this takes because the grill was low on coals when I cooked it.

Glaze
  • 1/4 cup honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon freshly grated ginger
  • Couple squeezes of orange juice

-Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.


I assume pictures like this will show up on one of those
"Terrible Amateur FoodPorn" websites...

Tuesday, April 17, 2012

An Update, in Which Bee Loses a Body Part


Upcoming post: S'mores Cupcakes

So, my regularly scheduled posting has been postponed thanks to my bitch of a gallbladder who decided it was time to be purged from my body ASAP.

Upcoming post: Homemade Bagels

About 2am Monday I was in unbearable pain and brought to the emergency room. At 10am I was finally seen, and after much blood work and tests and ultrasounds it was concluded my gallbladder was quite the unhappy camper--full of stones and very inflamed. At midnight Tuesday they removed my gallbladder. For the full story, click here to go to my other blog.

I am doing okay now--in a lot of post-surgery pain but I have my laptop so I'm trucking on through. I have like five posts in the queue for you but they'll have to wait for now. My next post was going to be another In Memory of my Dad post, since his 52nd birthday would have been on the 11th. But, as you can see, I was mighty distracted over the past few days... heh.

Upcoming post: Ginger Salmon

In the meantime, Musings On Life After College interviewed me for their blog! I was seriously honored to be picked, and very touched by what Rebecca said about me :) So please check it out while you all wait in anticipation for my next recipe! Click here for my interview.

Upcoming post: My first quiona attempt (with beets of course!)

In other news, I'm on a clear-liquids-only diet for the next few days. If anyone has any suggestions on how to make that tolerable to a budding foodie, I'd appreciate it!

Wednesday, April 11, 2012

Housekeeping Things!

This is me making quiona for the first time.
Isn't this apron fantastic?
Although I've been better about posting recipes lately, I realized that my pages were pretty out of date. My last recipe was added to my recipe page back in JULY... oh boy. So yesterday I went through and added all the recipes I've posted since. It's becoming quite the nice little collection!

Sometimes things get a little crazy when you're waiting for things to bake...
I also added a Reviews page to my blog, where I can organize the various little reviews I do around here. I'm hoping to try out some new restaurants around here and really hone the art of reviews so that I can use them as clips when I'm trying to break back into the publishing world. My friends at Lisa Ekus are nice enough to send me cook books from their new catalogs, and I have 150 Best Cupcake Recipes by Julie Hasson to review soon. Also, I'm a Buzzagent, so I occasionally get sent new products to review. They usually send me makeup to review (that doesn't quite fit in with this blog) but they most recently sent me pizza... it was during a busy time and I missed the cutoff though... but hopefully they'll send me something else food-related soon and I can add to that section. Also I have my fingers crossed that I'll be approved to be a FoodBuzz featured publisher, so that might also give me even more products to add to my reviews!

I challenge you to a duel!
I also updated my To Cook List with a bunch of recipes that I've bookmarked from my favorite blogs that I want to try. This way when I'm not at my own computer (since I often borrow friends' kitchens for my cooking) I can easily go to that page and be inspired.

Finally, I added a few blogs to my Links Page. I have so so many that I visit every day, and I try to comment as often as I can, so it's likely I've missed some. If I'm a frequent commenter on your blog it probably means you should be on that list, so let me know if I've missed anyone :)

Monday, April 9, 2012

Half Priced Candy Day II and Cadbury Mini Eggs Scones




Happy Half Price Candy Day! The holiday that comes but four times a year, the day after every candy-heavy holiday. I always succumb to the urge to have a never-ending supply of chocolate and opt to spend at least $20 stocking up on this, the most holy of days. Usually I find later that I have bought too much, and it goes to waste.

Example: My Easter candy pile is now on top of my only half-eaten Day-After-Valentine's-Day box of truffles.

I don't like being wasteful, so this recipe will come in awfully handy in the coming weeks.


Before our Epic Baking Saturday (in which my friends and I were up until midnight cooking random things) I had never made scones before. By the end of the night, I had made two varieties. In fact, I'd never even EATEN a scone before, so it was double awesome. Also, we had no baking powder, but some crafty googling told us that substituting the baking powder for 1/2 cup buttermilk mixed with 1/4 teaspoon baking soda would do the trick--reducing your other main liquid in the recipe by 1/2. Worked fine!

My friend John is my go-to expert on baking, and his secret weapon appears to be a worn down copy of Mark Bittman's How to Cook Everything. Every time I visit, the book is propped open to some random page in some part of the house and usually some bread product is in the oven. That's where I got the following recipe, and it worked amazingly. I hear that the biggest complaint about scones is that they're too dry, and these certainly weren't. The idea for the mix-in was from We Are Not Martha--I saw it on that site last year and have been meaning to make it ever since :)

Haha I have a lot of side notes on this recipe, since I had to stray in a few cases due to not having the correct ingredients on hand. 

Cadbury Mini Egg Scones
(From Mark Bittman's How to Cook Everything but I was too lazy to type it all out so I found it here and copy and pasted)
(Use of Cadbury Mini Eggs inspired by We Are Not Martha)
  • 2 cups cake flour, more as needed
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • 5 tablespoons cold butter, cut into pieces
  • 1 egg
  • About a cup to 2 cups of crushed Cadbury Mini Eggs
  • ½ to ¾ cup heavy cream, more for brushing.

-Heat the oven to 450 degrees. Pour flour, salt, baking powder (or if you're using the liquid substitution like me, the 1/4 tsp of baking soda. The 1/2 cup buttermilk will be subbed where you add the cream) and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal. (Or, if you're like me and had stupidly already cleaned out your food processor and didn't feel like cleaning it again later, you can mix it all together with your hands and "pinch" the butter until it crumbles and becomes well combined into the dry ingredients. Time-consuming, but also effective)

-Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands. (I overdid it on the flour and the bottoms of my scones came out a bit burnt, so definitely leave them a bit sticky) Fold in the mini egg pieces.


-Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.

-Bake for 9 to 11 minutes, or until the scones are golden brown. Serve immediately.

These kept for a few days in the fridge, I just warmed them up either in the toaster oven or the microwave for 15 seconds.


Tuesday, April 3, 2012

cadbury egg cups




Did you guys think I was going to miss Easter as a holiday-to-bake-food-for too? Did you? WELL. This is where I prove you wrong, hah! I actually made TWO Easter-candy-themed recipes, though the second one will come later in the week or potentially after Easter, since I'm sure we all will have leftover candy or even half price candy we buy on Monday to use for it :)


Saturday was fantastic. John, Emma, Dan and I cooked ALL. DAY. We started at about 2pm and didn't stop until nearly midnight. It was fantastic. So many delicious things were made, even a second batch of pretzels (I added some new pics to that post) and by the end of the night we were all seriously stuffed. Now that I've accepted that I won't have my own kitchen in the near future, I've had to rely on my friends' kitchens more and more. So getting all my baking into one day a week will certainly be a challenge, but thankfully I have friends who also love to cook and bake!


I found these adorable little Cadbury Egg Cups a couple weeks ago on Beantown Baker and knew I had to make them. I remember my Dad used to LOVE Cadbury Creme eggs when I was little, but I didn't get a taste for them until at least my teen years but these days I simply cannot get enough of them. I stock up during Easter and my stock lasts for about a month and then they're gone for another year. So sad. Recently I've been more into the mini creme eggs, since you get the same satisfying sweet treat but it's not overwhelming or as many calories.


And these were so easy! The cupcake-type part is slightly sweet and crisps up well in the oven. The star of the pastry is definitely the Cadbury egg, as it well should be. These take no time at all to whip up and I'm sure they'd be an excellent addition to any Easter dessert table :)

Cadbury Creme Egg Cups
(Recipe adapted only slightly from Beantown Baker)
(Her recipe says it makes 15-18 but I got 24 out of it)
  • 1/2 cup butter, softened
  • 1 package cream cheese
  • 1/4 cup sugar
  • 1 cup flour
  • 24 unwrapped mini Cadbury creme eggs


Preheat oven to 375F. In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix until well combined. Roll into 24 small balls, place them in mini cupcake pan and put in the fridge to chill. Also chill the mini eggs.


Press the chilled dough balls into the bottom and up the sides of the mini cupcake pan wells. Bake for 15 minutes in preheated oven. IMMEDIATELY upon removing from oven, push one mini-egg into each cup. Allow to cook 5 minutes in the pan before removing to a cooling rack. Beantown Baker suggests you eat them the same day, but I'm on Day 3 now and they're just as good. If you put them in the microwave for under 10 seconds they come out nice and gooey too :)


Monday, April 2, 2012

Autism Awareness Day!

My cousin and I at the 2011 Autism Speaks Walk
in Westfield, MA
1 in 88 children is diagnosed with autism. A few years ago, it was 1 in 100. Now, I know that occasionally children can get mis-diagnosed, and like with ADD/ADHD it could just be a period of time where autism spectrum is the go-to answer for a child who seems a little "off"--but this is still a high number, and it is a very real disorder that has touched my life in a very personal way, regardless of how common it seems to be becoming.

 It is a cause that is very close to my heart and I'm trying to get more involved in supporting autism research and raising money and awareness for Autism Speaks. I won't share my personal story in detail here since the person in my life effected by autism is going through a phase where he wants to keep that part of his life to himself--not something I totally agree with, since he is SUCH an inspiration and I love him dearly and think his story could help other people in the same situation--but know this: the sooner your child is diagnosed with autism, the sooner you can begin to help him or her lead a normal life. The person in my life was diagnosed at age 6, and though he is lucky to be very high functioning, who knows where he'd be today if he didn't get the necessary help. Thanks to teachers, therapists, one-on-one aides, and the parents he was able to overcome this disorder and soon he will be graduating college on time with his peers.

At the Autism Speaks walk, showing my tattoo.
(the traditional Autism puzzle piece is different, I know, but
I wanted mine to be unique)
Each person with autism is different. Not everyone will be so lucky, or find the exact blend of help that will help them to be independent and self-sufficient like this person in my life has. That is why it is SO important that we keep researching this disorder--how it starts, who it effects, how to treat it, if there's a way to prevent it, how to educate family and friends on how to nurture people who have it--so that someday the word "Autism" won't be something that strikes fear into parents' hearts.

And, just like Cinco De Mayo and St. Patrick's Day and every other holiday/event I try to commemorate on here... it totally slipped my mind until this morning. I even forgot to wear blue!--so I colored in my puzzle piece tattoo in blue just to make sure I had something. So instead of a blue ombre cake (I am DYING to make an ombre cake!), or blue cupcakes or scrambled eggs or something else I could scrape together and throw food coloring into to "light up blue" my blog, I decided to just make this little post.

Be educated, be aware, support the cause.