Tag Archive: easy


How Viola Stole Thanksgiving

Dear World,

After being freshly pressed, I stopped posting altogether. How was I going to outdo myself? How was I going to get thousands (yes, thousands) of views again? Then, I remembered that it didn’t matter. I’m just going to keep blogging the way I do. Just in time for Thanksgiving, I bring to you:

MY THANKSGIVING MENU

That’s right, folks. With the exception of the cranberry sauce, nothing on the table tomorrow will be of my invention. This year, I will trust the experts (Alton, Martha, Rachael, etc.)

WHAT DO TURKEYSHA, MARIE ANTOINETTE AND MADAME MAXIME HAVE IN COMMON?

They all were turkeys of my Thanksgivings past. After I name my turkey (because anything 10 lb or over needs a name), I will BRINE it overnight. This is what makes the turkey juicy and flavorful. *drools* Check out Alton Brown’s recipe here.

When it comes to glazing, however, I will opt for Gourmet’s Maple Glazed Turkey. I can’t believe this gem of a magazine stopped printing! The only magazine that tested every single recipe they ever published! And with the beautiful photographs!

Ok, I’m done now. Check out Gourmet’s recipe here.

GOT GRAVY?

I can’t eat turkey without gravy. It just won’t go down. This year, instead of my traditional white wine gravy, I will spice things up with a paprika gravy,  another stroke of Gourmet genius. The stuffing in this recipe also looks divine. Check out the recipe here.

YES WE CRAN(BERRY)

All my life, I’ve been afraid of fresh cranberries. They are so uncommon in Europe, I didn’t even know what a cranberry looked like growing up! Plus, the stuff from the can looks really neat when you can get it out in its perfect cylindrical shape.

This year, I’m owning my fear: I’m making sauce from scratch! I’ll still buy a couple of cans, just in case things go horribly wrong (you never know). The recipe I found was from Simply Recipes (the photo sold me). Check it out here.

GETTING STUFFED

And now, my favorite part: the stuffing. I used to make three batches of stuffing, the same every year: one with celery and bread cooked inside the turkey, one with celery and bread cooked with turkey giblet broth, and one with just bread and celery, for the poor vegetarians who suffer throughout Thanksgiving.

This tradition of plain stuffing has gotten old, so I will go wild this year with Gourmet’s (again) Wild Rice, Apple and Dried Cranberry Stuffing, which you can find here.

YAM-MA LAMMA DING DONG

Now the sweet potato casserole, I refuse to change. It’s my father’s father’s mother’s (so, my great-grandmother’s) recipe. I usually have a strong aversion to anything labeled “casserole” (tuna, noodle, green bean, you name it), but I’ll gladly make an exception for this one.

You’ll need:

  • yams/sweet potatoes
  • 1 orange
  • maple syrup and/or brown sugar
  • cinnamon
  • nutmeg
  • marshmallows

Peel yams, and cook in boiling water until soft. Mash yams, and mix with some zest and some juice of the orange (start with a little and taste as you go). Add a little maple syrup and/or brown sugar, cinnamon and nutmeg for flavor. Put in casserole dish, and bake at 350˚F for 10 minutes. Top with marshmallows, and resume baking until marshmallows are toasted.
PINING FOR PIE

I am no pie maker, but this recipe is easy and so delicious, no one believes I actually make it! The secret is tons of corn syrup (I know, I know, but it’s so tasty!). For a beautiful illustrated recipe, click here.
That’s it, folks. Happy Thanksgiving! Safe travel and much merriment to all!

With love,

– Viola –

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My boyfriend has a problem: He’s addicted to eating out.

It’s not that he can’t cook – he’s great in the kitchen! Like most males, he carries the barbecue gene. He knows his way around a pan, and even made up some delicious recipes of his own.

So why does he insist on going out every chance’s he’s got? Laziness may play a small part in it, but I think that mostly, in some way, he enjoys justifying that he can get a good burger and two sides for “only $4.95.” He likes the fact that in NYC, pizza comes for $1 a slice, and that you can get your fill of nitrate (hot-dogs)  at any street corner from a cart. I’m not saying that eating out is always unhealthy, but he certainly doesn’t go to a restaurant for the salad, if you catch my drift.

This has caused some strain in our relationship, as I hate eating out. Why pay $16 (including tip) for a dinner that could have cost me $5 to make at home, turned out healthier, tasted better, served on my own china with my own silverware, and included a glass of wine?

So, we agreed to compromise. Burgers, chili, pizza and pork rolls are still a part of the diet, but now they’re homemade. We haven’t stopped drinking altogether, but we keep the liquor cabinet stocked, instead of barhopping (for which we are too old, anyway). But I can’t eat this “man food” every day, so I had to come up with something else to keep my honey out of the fast food joints.

Yesterday, I did something new: instead of asking the usual “what’s for dinner?” I wrote out the “Menu du Soir” on the dry-erase board. I grew up in one of those tiny European countries near France, so I speak fluent french. Using the fanciest, fruitiest terms I could think of, I wrote out the menu I had in mind:

*Asperges au four, avec un fin filet d’huile et parsemées de gros sel*

*Blancs de poulet à la panure poivrée*

*Compote de pommes chaude au miel*

Even if you don’t know how to say half of the words, doesn’t it sounds so much more appetizing (and a bit snottier) in french? The menu translation is as follows: roasted asparagus, with a thin trickle of oil and coarse-grained salt; chicken breasts with peppered breadcrumbs; hot applesauce with honey.

It did the trick, and helped feign the illusion of a ritzy frog-leg-serving, mustachioed-waiter-harboring establishment, rather than our boring old kitchen. It took a lot of energy to be the chef/sous-chef/waitress/busgirl all at once, so I’ll still let my beloved carnivore fix sloppy joes and franks three or four nights a week, but it’s nice to treat him to his “restaurant outing” without paying the salty (hehe) bill.

For the avid cookers out there, here are the recipes of the night. For applesauce recipe, refer to previous post.

For the chicken, you’ll need:

  • chicken breasts (1 breast per person)
  • All purpose white flour (enough to cover the breasts)
  • slightly beaten eggs (1 egg is enough for about 4 breasts)
  • enough bread crumbs to cover the breasts (I bought mine plain, and mixed in some salt, pepper, garlic powder, onion powder and dried rosemary)
  • olive oil

Pre-heat your oven at 350˚F. Rinse and pat the breasts dry, and roll them in the flour.

Then, roll them in the egg.

And then, in the bread crumbs.

Generously coat the bottom of a large frying pan with olive oil. Heat the pan on high, and add the chicken (if you’re fairly new at frying, I would only do one breast at the time).

When the breasts are browned, transfer to a baking sheet covered with a sheet of aluminum foil, and bake 10-15 minutes, or until the breasts are done. COOKING TIP OF THE DAY #1: To check if chicken is fully cooked, make a small incision. If the juices run clear, the chicken is done. Also, the inside should be white, not pink. DO NOT EAT UNDERCOOKED CHICKEN! Serve warm!

For the asparagus, you’ll need:

  • a bunch of asparagus
  • coarse-grained salt (regular salt is okay)
  • olive oil
  • pepper

Preheat the oven (or your toaster oven, if you have one!) to 420˚F. Get rid of the ends (opposite of the yummy-looking tips). COOKING TIP OF THE DAY #2: The easiest way to get rid of the “bad ends” is to snap them off with your bare hands. Just put your fingers at the base of the spear, and snap wherever it’s the easiest – that’s where the tough, stringy part stops and the yummy, tender part starts!


Arrange the spears on a baking sheet covered with aluminum foil, and drizzle some olive oil on top. Sprinkle with salt and pepper, and roast for 10 minutes. Bon appétit!

This morning, I tried a second time to make protein powder pancakes. This time, they were neither oozy nor gooey, and not so hard that you could sit on one without squishing it. But they were still very tough and hard to swallow.

Irritated and upset, I needed to cook something that would taste good. There was a bag of bruised and overripe apples on the table, and with a cheerier disposition (apparently, rotten fruit makes my day), I started making applesauce.

You’ll need:

  • 6-7 big apples, all of the same or mix & matched (a little overripe/bruised is ok, maybe even better!)
  • 2 cups water
  • honey or brown sugar (let’s say 1/3 – 1 cup)
  • cinnamon (1 stick, or 1 tbsp ground)
  • nutmeg (1/4 tsp freshly ground, or 2 tsp ground)
  • cloves (6-10 whole, or 1 tsp ground)
  • optionally: rum or brandy
  • optionally: raisins

Peel and chop apples into little pieces. Cooking tip of the day #1: An easy way to remove the core is to quarter your apples, then cut the quarters in half. The little triangle of core is easy to cut out.

 

 

Place the apple bits in a medium-large

saucepan with about 2 cups of water, and

cook on high heat, stirring frequently.

When the mixture starts bubbling, bring

down to a simmer. The

water will thicken, and the apples will get mushy.

Eventually, your apples will look like this:

When they do, turn off the heat and let them cool for 5 minutes before transferring to a blender. Blend only for 10-15 seconds. If you like your applesauce on the chunky side, only blend half of the apples.

 

Return blended apples to the saucepan, add about 2 tbsp rum or brandy, the spices, and honey or sugar (start with just a little, and taste as you go). The rum/brandy is optional, but it improves the taste, and all the alcohol gets cooked away anyway. Any kind of mulling spice goes nicely in applesauce.


Simmer for 5-10 minutes, and eat hot or cold! It smelled so good, that Sebastian, Fabian and I decided to have a hot applesauce degustation. The boys were very engrossed in some stupid video game they were playing, but I did get a positive review from Fabian without having to fish for it (as opposed to certain boyfriends, who just keep shooting imaginary foes instead of joining the real world).

 

Tasty variant: add raisins to the applesauce after you cook it (raisins get bitter when boiled in the sauce). Though this sauce tastes great on its own, it also goes very well with yogurt, pork chops, latkes and ice-cream.

That’s it for now! Happy daylight savings day! Enjoy the extra hour.

Love,

– Viola –

Stuffed Butternut Squash

Every Wednesday night, Sebastian, Fabian and their friend John gather in the basement and play batá drums (no, they’re not santoria, they just like the music). I’m living with heathens (and loving it, as long as they’re done by 11 PM).

So, every Wednesday night, I try to cook up something tasty for the boys. Tonight, since I had a squash lying around and some ground beef in the fridge, I decided to make stuffed butternut squash. I didn’t have a recipe, nor did I find a good one on the internet, so I kind of made up my own as I went.

I used:

  • 1 medium butternut squash
  • 1/2 – 3/4 lb. ground beef
  • 1 large carrot
  • 1 celery stalk
  • 2 cloves garlic
  • 1/3 of a small yellow onion

Preheat your oven to 360˚F, and cut your squash in half the long way. Cooking tip of the day #1: When slicing a butternut squash, it’s easier to start at the fat end. Scoop out the seeds and strings, and rub some vegetable or canola oil on the inside of each half. Put the halves face down on a baking sheet lined with parchment paper, and bake for 20 minutes.

While the squash is baking, mince the carrot, celery, onion and garlic. Over medium-high heat, toss 1 tbsp olive oil and the onion in a big pan. Add the beef, carrot, celery and garlic. Salt and pepper, and cook until lightly browned before removing from the heat.

Uh…the beef is not browned in this picture. But it’s the only picture that came out ok. Sorry!

Anyway. Once the squash has cooked for 20 minutes, flip the halves over, and fill the cavities with the beef (I had to dig out some of the butternut flesh to make room). Bake for an extra 20 minutes. Serve hot!

Happy Halloween! (Yes, I know Halloween was yesterday.)

It was a nice, quiet celebration. Sebastian and I dressed up, and had a couple of friends over. It was our friend Emilia’s birthday, so I took it upon myself to make a pumpkin cake with caramel cream cheese frosting. It was delicious!

You’ll need:

  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1 15-ounce can pure pumpkin
  • 1 1/2 cups sugar (I used 1 cup brown sugar and 1/2 cup white sugar)
  • 1 1/4 cups vegetable oil
  • 4 large eggs
    2 teaspoons finely grated orange peel

Preheat your oven to 350˚F. Grease and flour two 9 inch cake pans. In a medium bowl, mix the flour, baking soda, baking powder and spices. In a large bowl, beat pumpkin, sugar and oil with an electric mixer. Add the eggs one at the time, and the orange peel, beating well. Turn the mixer to low, and slowly add the flour mixture. Mix just until homogeneous. Divide the batter equally in   the pans, and bake for 30-40  minutes, or until an inserted  toothpick comes out clean. Cool the cakes in the pans for  10 minutes, then remove from the pans (I turned them  upside down on plates) and cool completely on a rack.

Now for the caramel cream cheese frosting!

You’ll need:

  • 1/4 cup light brown sugar
  • 10 tablespoon butter, divided
  • 1/3 cup heavy whipping cream
  • 8 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1 3/4 cups powdered sugar

In a small sauce pan, melt the brown sugar and 4 tbsp of the butter over medium heat. Stir until sugar dissolves, and bring to a boil. Remove from heat, and whisk in the heavy cream, blending well. Transfer to a heat-resistan bowl.

While it cools to room temperature, beat the remaining 6 tbsp of butter and the cream cheese in a large bowl with an electric mixer until smooth. Add vanilla and salt. Turn mixer setting to slow, and slowly pour in the cooled caramel (brown sugar mixture). Add the powdered sugar gradually, beating well after each addition until completely smooth. Refrigerate until firm enough (a runny frosting will leak), stirring occasionally.

And now for assembly: the fun part! When the cakes are cool and the frosting is a good texture, cover the top of one of the layers with frosting.

 

 

 

 

 

Delicately, with the help of a spatula, put the second layer on top of the first. Frost the top and sides of the entire cake. For an extra Halloween-y touch, I decorated my cake with candy corn.

This may have to be a repeat for Thanksgiving!

When I think of pasta salad, I think about those depressing potlucks: tables laden with potatoes swimming in mayonnaise, industrial quantities of supermarket taboule, and at least five different pasta salads made with (ick) three different colors of rotini. Everyone precipitates themselves on the bite-size pigs in a blanket, before pushing the rest of the food around with their forks, telling every guest that “their pasta salad is by far the best,” and that they “couldn’t possibly eat another bite.”

This pasta salad is different. My dad made up this recipe, and it’s delicious!

You’ll need:

  • cooked pasta, hot or cold
  • 1 can of tuna (per half box of pasta)
  • cucumber and/or celery, chopped
  • 1 can of corn
  • sriracha
  • onion powder
  • 2 garlic cloves, chopped, or garlic powder
  • pepper

Cook the pasta as instructed on the box and drain it. Mix pasta with the rest of the ingredients in a big bowl. I wouldn’t add cucumber if you’re having a hot pasta salad. If you’re having it cold, add a dash or two of rice vinegar. If you’re having it hot, you might add a little olive oil.

That’s all there is to it! Oh, and let us all make an effort together, and stop bringing pasta salads to potlucks. Veggie trays are a better alternative.

Love,

Viola

Because they’re from Hamburg. Well, not really.

I’ll leave you to argue about that, and give you the recipe! The measurements I gave you may seem flaky, because I just eyeball the ingredients. Hamburger is not rocket science. Puff pastry is rocket science. You can’t ruin ground beef.

You’ll need:

  • ground beef (1/4 pound per burger)
  • some chopped onion (about 1 cup per pound of beef)
  • oatmeal, quick or old fashioned (about 1/3 cup per pound of beef)
  • egg (about 1 per pound of beef)
  • any seasoning you like: garlic cloves, garlic salt, pepper, salt, lemon salt, bbq sauce, soy sauce, Worcestershire sauce, chopped green pepper, green onions, thyme, rosemary, curry powder, cayenne pepper, chili powder, anything!
  • buns, if you’re a bun person (I like my burgers nude)

Combine beef, egg, oatmeal, onion (minced) and seasonings of choice (I went for chopped garlic cloves, Worcestershire sauce, salt and pepper) in a medium bowl. Hamburgers have more soul if you mix with your hands, so don’t be a sissy. Form into patties as small/large as you want (1/4 pound to 1/3 pound is a good serving).

Cooking time. Sebastian insists on using the cast iron grill, which is a pain in the ass to clean, but healthier (drains out all the fat) and gives better results. Because I HATE cleaning cast iron, I just use a regular pan. Heat it up, spray with a tiny bit of olive oil, put patties on the pan (this would be a good time to brush them with your favorite BBQ sauce, if you wish) and cook for 10 minutes on one side (no flipping!), or until they look like this:

Flip and cook 5-10 minutes on the other side. Sebastian is a cheeseburger kinda guy, so he adds a slice on his patty right after the flip. We’re not bun people – we usually use whole wheat wraps, but tonight was a nude-burger night, and even then he couldn’t finish his third pounder! Here‘s the beef.

Dear World,

As of yesterday, I’ve been very good. I made the bed, vacuumed, did dishes, walked to the supermarket and produce store (40 minutes one way), did not give in to sweets (not even double-stuffed oreos) walked back loaded with my healthy groceries, and went to the Y to swim laps. Then, it was time to make lasagna.

Making lasagna is easy. It doesn’t require any particular skill or special equipment. People hype it up and make it sound so impressive, but really, it’s not hard. However, there are many steps to making a lasagna, some of which you can do a day or two in advance, although it does taste so good when everything is nice and fresh. If you want to anticipate, you can make the met sauce the day before.

For the meat sauce, you’ll need:

  • 1 pound ground meat (I used beef, but chicken and turkey are as delicious – for veggie lasagna, substitute with spinach)
  • 1 can petite diced tomatoes
  • 1 can (15 oz) tomato sauce
  • basil (dried is ok, fresh is excellent)
  • 4 garlic cloves
  • chopped onion (about 1 cup)
  • paprika
  • cayenne (powdered)
  • salt & pepper

Grease a large skillet with 2 tbsp olive oil, and saute the onion for 30 seconds. Brown the beef, then transfer to a medium saucepan, along with the diced tomatoes and tomato sauce. Mash in the garlic, and add some salt, pepper, basil, paprika and cayenne to taste. Simmer for 5-10 minutes, and cover pot with lid. If you are preparing this in advance, refrigerate, and heat up when you’re ready to use it.

 

 

 

 

 

Another thing you can do a couple hours in advance is boiling the lasagna. Yesterday was my first time using oven-ready/no-boil pasta, and it turned out great! I’d recommend it. And I’ll let you on a secret: supermarket brand whole wheat pasta tends to be 100% whole wheat, as opposed to “whole grain” brand name pasta!

Next, the bechamel sauce. I insist that this part is not hard, but it requires your UNDIVIDED ATTENTION. Turn your back on it just for a hot second, and you’ll create a white volcano. Also, I would not recommend doing this in advance, because it tastes SO MUCH BETTER when it’s fresh!

For the Bechamel Sauce, you’ll need:

  • 5 tbsp butter
  • 4 tbsp all-purpose white flour
  • 4 cups milk (whole milk is usually better for cooking)
  • 2 bay leaves
  • two pinches of white pepper (if you don’t have any, it’s worth the investment)
  • salt (to taste)
  • 2 cloves of garlic

In a medium saucepan, melt the butter on medium heat. (by the way, if you’re baking the lasagna in the oven, this is a good time to preheat your oven to 375˚F). Add the flour, and cook until golden brown (4-7 minutes), whisking at least every 10 seconds. While you’re doing this, heat the milk in another pot until it’s not (NOT boiling). When the roux (that’s the butter-flour base) is golden brown, start adding the milk one cup at the time, whisking continuously (this will be your workout for the night). The sauce is ready when it’s thickened enough that an inserted spoon comes out completely coated.

And now, for the fun part: assembly time! I lightly greased my crock pot with vegetable oil. If you’re baking yours in the oven, line the bottom & sides of a baking dish (big enough for lasagna pasta to fit) with aluminum foil, and preheat your oven to 375˚ F. Layer of pasta, layer of meat sauce, layer of bechamel, layer of pasta, layer of meat…you get where this is going. I usually work it out so that the top layer is covered with pasta and lightly with bechamel. If you care for parmesan, you can dust the top layer with that as well (fresh grated is even better).

For baking in the oven: cover the pan tightly with aluminum foil and cook for 1 hour. For crock potting: cook for 3-4 hours, or until a fork goes straight through the pasta.

 

 

It’s really that easy! 

It’s been a rough couple of days. Got into a big fight with Sebastian, had to deal with Toby eating all our food and putting the cheese in the silverware drawer. Also, spent too much money. So taking a couple hours to make jam and just clear my head turned out to be a great idea.

Here are the 5 easy steps to making jam:

  1. ROTTEN FRUIT IS GOOD. The secret to good jam is, believe it or not, is to start with overripe fruit, fruit that is just beginning to rot. Not moldy, though! Slightly brown is ok. Also, pairing your fruit with herbs, spices or other fruits is always a good idea.
  2. PICK YOUR FRUIT. Most any fruit is alright. All berries are good. Apricots and plums make great jam. Stay clear from citrus fruits and apples – that’s marmalade and apple butter, a whole other story. I’ll get to that some day. Today, I used cantaloupe with ginger root and peaches with fresh mint. Peeled, removed seeds/pits, chopped into small pieces. If you like your jam with chunks of fruit, cut one third of the pieces into bigger and larger chunks (2″x2″).
  3. SANITIZE THE JARS. DO NOT SKIP THIS STEP! Sebastian got me some mason jars. I washed them with soap, and then boiled them in water for two minutes, with the lids. When preserving anything (especially acidulent foods like jam), you must sterilize the jars. When they’re done boiling, turn off the heat, and keep in hot water until canning time. Dry jars with paper towels before canning the preserves.
  4. You’re gonna need a lot of sugar. If you’re feeling fancy, buy the sugar with pectin, sold for jam-making purposes. Simple, white sugar does the trick for me. How much you use will depend entirely on what kind of fruit you’re using, how ripe your fruit is (hopefully, very), and how sweet you like your jam. 
  5. Taste as you go! After adding the chopped fruit to a pot with some freshly squeezed lemon juice (about 1/2 lemon), I added sugar 1/4 cup at the time, tasting between each addition. I grated some fresh ginger root into the melon while it was cooking, and simmer the peaches with 10 big mint leaves (I removed the mint right before canning).
  6. Don’t leave, and don’t touch. Once the fruit starts bubbling, bring down to a simmer, and cooking for a long time, until the fruit gets nice and mushy, and reduces in volume. Since I don’t use sugar with pectin, my jam will stay pretty liquid until it’s spent a night in the fridge. Also, don’t touch. Sugar + hot fruit = third degree burns.

And those, my friends, are the five simple steps to making jam. Decorate your mason jar with a cute cloth top and a label, and give one to your boss/neighbor/milkman. Or hog it, why not. There’s nothing like homemade jam.

My father taught me the art of improvised cooking.. He does read and follow recipes on occasion, but generally, he just makes it up as he goes. Most of the time, it turns out great, but sometimes, it doesn’t work out. It depends on your gut and your luck.

Today, my luck and gut served me well (so far). Sebastian’s friend, Olivia, came to pick up a set of timpani she’d let the boys borrow. I invited her to stay over for lunch, and much to my delight, she accepted!

First, I tested one little gnocchi from last night (refer to previous post for recipe), but the dough hadn’t survived in the fridge overnight. So I started to make some of my dad’s ZUCCHINI FRITTERS.

You’ll need:

  • two or three zucchinis (washed, not peeled)
  • one or two eggs
  • flour or cornmeal (1/4 – 3/4 cup)

Grate the zucchinis into little strips (not too thin). Mix with enough egg and cornmeal so that the zucchini sticks together (you have to feel for it, I can’t give you a good measurement). Then, I drop silver-dollar pancake sized dollops on a heated skillet with just a tablespoon of olive oil, and fry the batter on each side until golden brown.

While I was doing the fritters, Olivia insisted that she should be put to work, too, so I asked her to chop some onion and the rest of the portobello mushrooms I didn’t use last night. We sauteed the mushrooms and onions in a little olive oil, and added a little balsamic vinegar when they were almost done (about 5-10 minutes). When they were done, we put the mushrooms aside in a bowl. Then, I pulled out some week old homemade pumpkin bread (not terribly fresh, but still good!), and toasted about four slices in the same pan used for the mushrooms, with a little olive oil.

I served the mushroom on top of the pan-toasted pumpkin bread, and the fritters in little stacks with sriracha. How’s that for a pretty healthy meal? And for a vegetarian lunch, it was quite filling! We bonded over good food, and decided to get drinks this coming Tuesday after work. Oh, and we’re going shopping this afternoon. I don’t want to get ahead of myself, guys, but I think Olivia might turn out to be a friend!

With enthusiasm and love,

– Viola –

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