Brandon has been doing all the cooking and baking lately.

   So lately I've been really depressed. I'm generally a really happy person, but I've been in such a funk for a while now. After having my son, Cooper I got really depressed and started having panic attacks really bad, and depression is pretty common in my family. My mother, grandmother, and aunt are all medicated for it, and I'm fairly certain my little brother has clinical depression too, but he'd NEVER talk about it or get help for it. Instead when he gets down he does reckless, stupid things or hurtful things and hooks up with women with too much drama that just end up cheating on him or ripping him off. As for me, when I get in a funk, which isn't horrendously often, but it does happen, I tend to become really overwhelmed. I tend to feel like I'm all alone and like no one gives a damn. Which frankly, is complete bullshit. Still, the reason I think it's actual, treatable depression is that no matter how much evidence I have that I'm not alone and the people in my life do care, and that life is worth waking up happy to every day no matter what's going on, I just can't manage to feel happy or care about things I'm normally passionate about, and that scares the bejeezus out of me.

   That all being said, I feel like I'm never going to have my food truck. See, we've had issues paying our bills the last couple months, and we're still behind on everything. Brandon found a really great job, but he doesn't start working until mid-November, when the next training class starts. By then we'll be so far behind it's going to take months of devoting every penny of every paycheck just to pay the rent and power bill. We won't be caught up enough to spend anything extra until the end of February, well after Christmas and Cooper's birthday, which bums me out, because he's old enough to participate and find magic in all of it this year. Thankfully we have a fantastic landlord that is working with us and paying our power bill until we have reliable income, but I feel smothered in debt. We're better off than a lot of people this winter, and I feel for everyone that doesn't know if they'll have a home for their families on Christmas morning, or the people that are where we were just a month and a half ago, that don't know where their next meal is coming from. At least I have a plan, and I have hope, and I have my fantastic family. Now to just get rid of this weighty lingering sadness.

   I was going to use this blog, back when our bills were being paid and I was in school, to write about the progress of owning my food truck, and to post recipes for things I planned on selling in it. Since that's being postponed for a while, I'm going to stick with just the progress in our life in general, and still post recipes, but of anything and everything I feel like. Lately, Brandon's been doing the majority of cooking and baking, so I've got nothing. The stuff he makes is so vastly different from the stuff I make. I make cupcakes, he makes empanadas. I make quiche, he makes flautas. I make chicken noodle soup, he makes pork calabacita. He's basically the wealth of spice to my (extremely pale) white (seriously, I pretty much glow under a black light) granulated sugar.

   Brandon made pineapple and pumpkin empanadas the other day that makes me wish pumpkins were sold year round in Idaho. Only getting to eat these delicious little things one month out of the year is depressing and wrong. He said he would start using canned pumpkin, but I think he was just saying that as I sobbed over the crumb covered plate of what moments before were 2 dozen warm, 3-bite empanadas that I inhaled. I left 2 for Brandon. I'm generous that way.I think he just wanted me to stop lamenting about the fact that once they're gone, I get no more, and they were gone. We still have pumpkins to carve though, so it's going to be alright until at least the first week of November.

   These things are seriously delicious. I helped make the crust, because I'm incredible at making flaky, delicious crusts, if I do say so myself. Brandon has a tendency of overworking it to death. So he let me do that. I also got to sneak filling off the stove top with a spoon every time his back was turned. He was not amused. I didn't care. I despise pumpkin. I don't even really like pumpkin pie. I always think I do, and try to eat some on Thanksgiving, but I don't. I never finish the piece. I usually just eat the back crust and let someone else finish my slice. Pumpkin is not ok. Unless it's in my Aunt Ellie's pumpkin ice cream pie, or pumpkin pie milkshakes from Jack in the Box. Both of those are good. These empanadas are like magic. Just trust me. I'll get and post the recipe tomorrow. I have pants to put on now, and a house to tidy while my son is at his grandparents.

   Cooper's over there because we were out late last night doing the local zombie walk, which was lame this year, and getting pizza, and playing practical jokes on Morgan's little brothers, and bugging one of them until he was laughing so hard he couldn't breathe. It was a good night. Morgan wanted me to do pinup zombie, so I got to dress up scary and sexy. I love that combo. Now, on to dishes!

My man made me cupcakes.

   I don't have a recipe to post today. Because I didn't bake. My love, however, my love made me some of the best cupcakes I've ever eaten. He made them completely from scratch today. This is a big deal for a few reasons:

1. No one has ever made me cupcakes before. I even made the desserts for my own baby shower, and birthdays usually involved store bought cake or at best a boxed mix. That's not to say I'm not grateful for what I got, it's just a big deal for me to have someone make me something from scratch just for me.
2. He made them for no reason. Just because. For me. To make me feel good. He hates sweets, especially cupcakes, but he made them anyway.
3. He DOESN'T bake. Ever. The few times he's tried he's failed so hard he's avoided the oven like I avoid needles. With an avid fear apparent to most in the room. It's funny, because he can cook like no one else. He makes some of my favorite foods. None of them are baked. He's SCARED of baking because the result is so rarely good. Once he did make me cookies while I was pregnant. They weren't bad. I ate a few on purpose.
4. They were easily the best cupcakes I've ever had. I can't tell him that, because he will think I'm just telling him to boost his ego, but they are unequivocally the best cupcakes I've eaten, and I'm a girl that loves a good cupcake.

   I may have had to give him a few pointers. He doesn't bake, after all, so some things were new to him. Also, he wrote part of the recipe wrong, so I had to tell him before he put 3-4 Tablespoons of salt in the batter instead of 3/4 teaspoon. Still, he made them, and he did an excellent job.

   These little cakes and I may have to run away together. It's going to suck when I eat them all and find myself alone, having left Brandon for baked goods, but they are that special kind of delicious that inspires art. Or poorly lit pictures of me pointing at cupcakes while grinning like a fool in my jammies because I don't get dressed or brush my hair on days I don't have to. I also don't cook real meals beyond quesadillas, or eat anything beyond junk food unless Brandon yells at me about being healthy. Cooper is gone this weekend, so this is one of those weekends. I'm a grown up, I promise.

   Let me describe these for you before I post the photo that is going up below. These are the fluffiest, moistest, softest little white cupcakes. They are lightly sweet and have a mellow vanilla flavor. I had him add extra vanilla because... well... vanilla is yummy. I can't get enough. They are filled with raspberry and white nectarine compote, which isn't overbearingly sweet. It's tart enough to stand up to the frosting, but it doesn't overpower the delicate little cake. It's pretty darn good. Then he topped them with a dollop of extra, EXTRA, EXTRA vanilla butter cream frosting. It's perfectly smooth and soft and whipped up so it's like a little pillow of creamy sweetness. Then he dropped on the rest of the compote. This is more than a crush. This is true love. I may have to dedicate a side of the bed to these little babies. They are that good. Just no one tell Brandon. He may decide he likes baking, and I swear, if he keeps baking better than me, I'm going to be upset because I like having that.

This is me being thrilled to death with my cupcake. I didn't actually die, but almost.

This is Brandon enjoying the last bite of his.

CUPCAKES!

Weirdo!

   I have a few secrets that aren't really very secret. I am going to share them with you all, as well as these cookies I made, because I'm awesome. Ready? GO!

1. I like to hump things. For instance, while Brandon is playing Pokemon on the emulator on his computer, I like to hump his arm. I have had to quell this urge since having Cooper, as I realize that it is not appropriate to teach your toddlers to hump random people and objects, but when he is gone, I get my dry-hump on full force.
2. I have been to a couple bars, but I do not drink. This has led to some interesting discussion, and I once ordered a root beer float. Sadly, bars do not generally carry ice cream or root beer. I mean, I have a glass of wine at home, or a fruity mixed drink when I'm out, but nothing more than that.
3. Every time I go to my best friend's house, I inexplicably start craving Chinese food. Not even good, authentic Chinese food, but the cheap mandarin chicken and pork fried rice at the greasy looking place in the Fred Meyer's parking lot. I crave it so bad everything else just tastes sub par, which is funny, because they have some good freaking food for meals at their house. I guess Morgan does too, because the evening after she had her daughter, that was all she wanted.
4. I play WAY too much League of Legends. It might be a problem.
5. Sometimes I like to bake things using ridiculous other things just to see what I can make. That is the case with these cookies. They are delicious.
6. After I've made a few batches of cookies, I usually give up and use the remaining dough to make one GIANT cookie that no normal person should ever attempt to eat all by themselves, especially after eating an entire boxed dinner alone because Brandon made mac 'n' cheese for himself. Still, I am brave enough to make that attempt.

   So these cookies... These cookies are what happens when your neighbor asks you to bake cookies using whatever ingredients you can find between your two pantries, while you're already hungry, and on the mutual understanding that you are a sugar addict. We have been calling them Crackhead Cookies, because they are both highly addictive and a lot out there. There are some things I wanted to add that we didn't have, so I'm going to include them in the recipe, and if you don't like it, well, shut up and put this cookie in your mouth.

Crackhead Cookies

1. 1 cup room temperature butter, or do what I do because normally I'm too forgetful to take it out and get it to room temperature, and throw it in the mixer on med. speed until it's soft. Remember, these cookies are to be thrown together willy nilly. It's not about perfection. And I need an excuse to not pull out the butter like a good baker would.
2. 1/2 cup dark brown sugar.
3. 1/4 light brown sugar
4. 1/4 white sugar
5. 2 eggs
6. 2 cups flour
7. 1 cup ground super crisp gingersnaps. I used the cheapest tub of them. You know, the ones you can buy in the big plastic barrel at Walmart? Those are great. Throw them in the food processor. I didn't even actually measure the exact amount. I estimated how many would make a cup of powdered gingersnap and threw them in with the flour and other dry ingredients and let the processor run until I had a nice even texture of flour and slightly courser gingersnap evenly mixed. Also, please note I am replacing flour for my cookies with ground up cookies. This is either sick, or awesome. I haven't decided.
8. 1/2 t baking soda
9. 1/2 t baking powder
10. 1 T salt. I know it looks like a lot. Trust me. It's good.
11. 1 1/2 cups toasted walnuts
12. 1 cup bittersweet mini chocolate chips
13. 1 cup mini marshmallows, cut in half
14. 3 graham crackers, broken into pretty small chunks, like dime size-ish. It's not supposed to be consistent, so if some are smaller and some are bigger, it's cool. I used a knife and my cutting board and tried chopping them. It was fun and effective, but it looked a little silly.

• Cream the butter and sugars until extremely light and fluffy. More than you've creamed butter and sugar for cookies before in your whole life. I have a stand mixer, so this was easy. I set my Kitchenaid to medium speed and let it run while I did the rest of the things.
• Mix flour, powdered gingersnaps, baking soda and powder, and the salt. I did this in my food processor. I basically set it to grind and let it run while the butter and sugars creamed and I did other things.
• Chop the toasted walnuts after they cool. I always burn my fingers trying to do it right after I pull them off the heat. This is a mistake.
• Add eggs to the butter and beat well. They should be fully incorporated and everything should be evenly mixed. Scrape that bowl, baby!
• TURN MIXER TO LOW (unless you're like me and love having flour exploded at you and coating your whole kitchen, because I ALWAYS forget to turn the speed down) and add flour. I'd say add it slowly or in parts, but I'm not going to lie, I did not. The cookies were great. It's not important this time. Make sure the mixture is even. 
• Mix in walnuts, chocolate chips, marshmallows and graham crackers.
• Let chill for a minimum of 3 hours, or the marshmallows will make a mess all over the cookie sheet when you bake them. Trust me on this. It needs to chill. NEEDS. If you get too impatient, just eat the dough. It's yummy. I'm not telling you to eat raw eggs, but I'm saying I did. I do not regret it.
• Preheat the oven to 375 degrees Fahrenheit and lightly grease the cookie sheet or use something non-stick for the marshmallows. Non-stick aluminum is fantastic in this capacity, but alas, I was out.
• Make doughballs, roughly 2 T, though to be honest I just eyeball it based on how big I want my cookies. Sometimes bigger is better. Do yourself a favor though, and any marshmallow sticking through the dough? Yeah. Cover it with dough. Space cookies 1 1/2 to 2 inches apart and bake for 9 minutes.

   I think next time I make these I might incorporate some toffee or something in them as well. Anyone reading this with a favorite random recipe that you came up with in a moment of sugar-craving-induced desperation, please share it. I love that stuff.

This is not dessert.

   Today I was hungry. And I was also feeling like it was a fall sort of day. Every fall it somehow becomes imperative to make comfort foods. So what if it's still too warm for soup? Last week I made alphabet soup which we ate for days. This afternoon I realized I had everything I needed to make some of my awesome chili, except beef. Usually I would use steak or even ground beef, but it's so expensive here that we don't buy it often anymore. We live on chicken. Meaning the only meat I had handy was, well... chicken.
   Still! You can't keep a good woman down! I pulled out some dried beans and got them soaking, and boiled them for a good 3 hours. Gotta get them puppies tender before you add the stuff to the chili, because the beans take at least eight times as long to cook if there's anything in the water other than salt.
   Towards the end I made a mighty error in judgement. I am a pussy. I apologize for the language, but when it comes to spicy food, I'm easily the biggest baby. There is a reason for this, but no one seems to gather that maybe I'm not just a girl about hot food. It literally burns me. So when it came time to chop things for the chili, I had the dilemma of how hot to make it. I figured one jalapeno in the pot would be good enough, and without thinking, I started chopping it and removing the pips. I cut it up nice and small in about 30 seconds flat, and then moved onto the garlic and onions. Halfway through the onion I started to feel the burn. I looked down, and my fingers were ON. FIRE.
   They were bright red, the skin was peeling away, they were swollen and glossy and they hurt so bad I wanted to cry! They still burn, hours later. I did everything I could think of to stop the burn, but even after the capsaicin was off my hands, the nerves were still fried. It feels a lot like a bad steam burn now, and the raw skin from where the top peeled away is hyper-sensitive.
   The whole time I was cooking, any time I got near heat my fingers screamed at me. I'm a complete dolt.
   Anyway, when I say this chili is good enough to suffer minor chemical burns for, I mean it. It's that kind of comfort food. I'm not saying be an idiot and hurt yourself, but I AM saying that next time I'll have Brandon chop the jalapenos, and that this time, it was worth it because this chili is damn good, and super good for us. It's going to be tasty on chili dogs for Cooper's playdate Friday. This recipe was made in my mini crockpot, which serves 4-6 hearty bowls.

Burning Love Chili

1 1/2 cup dried beans, soaked for at least 2 hours, I used pinto, but really, use what you want or have on hand. Chili isn't picky.

6 cups water

3 Tablespoons salt

1 whole yellow onion

1 or 2 jalapenos for desired heat

4 cloves garlic

2 small chicken breasts

1 Tablespoon oregano

2 teaspoons cumin

1 teaspoon cracked black pepper

powdered chipotle

smoked paprika

lemon pepper

salt

1 (15 oz) can tomato sauce

2 Tablespoons corn starch

cilantro

1 cup frozen corn

Cook the beans on high in the crockpot for about 3 hours with the 6 cups water and 3 T salt. They should be boiling the majority of the time.

Preheat the oven to 400 degrees Fahrenheit, and get out a small baking dish for the chicken. Coat the chicken heavily in chipotle, paprika, salt, and lemon pepper, and roast for 15-20 minutes. Let cool and dice or shred.

Chop onion, remove pips and mince jalapeno and garlic, and cook all in small amount of oil over med-low heat with a pinch of salt until soft and onions are caramelized.

Once beans are done, mix the tomato sauce and corn starch in a mug, and then pour mixture into beans and remaining water. Add cumin, oregano, black pepper, onion mixture, chicken, corn, and chopped cilantro to taste. Let cook for an hour on high until nice and thick.

The chili will thicken substantially as it cools and any leftovers will thicken even more over night. I actually like chili better the second day.

Serve with cornbread, rice, crispy tortillas, nachos, or over cheesy hot dogs. Really just do what you want with it. Chili is magic because it's good with so many things.

EAT SOME!

Shameful confession time.

   Our internet has been back on for a while now. While it was off we were going crazy from boredom. See, it wasn't just our internet, but also our TV and phone. For over 2 weeks. The only movies we had were Cars and Finding Nemo, which Cooper wanted to watch CONSTANTLY. I'm still hearing them in my sleep.

   All that aside, I haven't posted a single thing since our life was reconnected. I know, I know. All that gumption was gone just like that and I'm a little ashamed. I ended up having things to do. Like take my son to the park and make a new friend, and bake cookies just for fun, and go on a LoL binge for the last 3 days while Cooper was with his grandparents, and watch some awesome movies and some not-so-awesome ones which were still worth watching at least once. Any parents out there know that What to Expect When You're Expecting was AWESOME, but to any non-parents out there I can imagine it was cute but not great. It made me cry.

   That being said, I'll try to update with more recipes. Brandon and I both got some exciting news about jobs, and we've been crazy busy, but I'll do my best. Cooper comes home tomorrow, but maybe I'll post something easy, like MEGA SOFT SNICKERDOODLES. Seriously. Brandon says they are so soft it's like eating clouds of cinnamon-sugar flavored nothing. They are really fluffy and good. Right now, however, I owe my man some snuggle time while we eat the papas he fried up and watch a movie.

   Side note, after watching the movie, Brandon and I had a serious talk about the future. Now that I'm making progress with school, even if it is temporarily put on hold while my financial aid gets untangled, and we both have jobs, we're thinking we want a year or two of not just financial stability, but an opportunity to save, and then we want to have more babies. We don't want Cooper to be too much older than baby number 2 (we're hoping it'll be a Penelope, since we can't agree on another boy name and Brandon wants a girl soooo bad) but we definitely want to be done with diapers for Cooper and be able to support everyone more comfortable than we are now. We decided that if we're ready around the time Coops is 3, we'll give it a shot, and if not, we'll get Cooper a puppy for his birthday. I don't want to be training a puppy while pregnant or taking care of a newborn. But as much as I love Ray, I think we need a big dog. Maybe a giant schnauzer.

   Night world!

INTERNETS!

   We've been having some technical issues for the last few weeks. We've been without a phone and internet, and our mail has been disappearing from the box, so we aren't getting our bills. I'll try to update with a recipe as soon as I can. For now, I only have limited connectivity, so no major post.
   Please forgive the inconvenience!
   Also, I was attacked by an earwig last night, and I need to let everyone who cares, I'm STILL having nightmares every time I try to sleep. If we ever end up meeting, internets, please don't bring your pet earwigs. I will literally have a coronary.

A wedding post, which is also recipe #4.

   My Brandon and I are getting married. We're not sure when. We've been engaged since January and just haven't been able to afford to get married yet. We were hoping for this summer, but I'm not sure if it's going down. I just know I want it to be warm. Maybe a weekend in early September? We could go camping or something. I hope so. I love my boys and I want to have the same last name as my son. It seems silly to a lot of people, but that matters a lot to me. I've had a couple last names over the course of my life, and I want my forever name. Oh, by the way, my names changed due to parents getting married or divorced, not because I've been married. I've never been married and I'm only going to do it once.
   We don't really need to set a serious date for various reasons. There are only a very small handful of people that we are having at our wedding. I don't have a relationship with my father or Brandon's parents, so they are not invited. If they want to make an effort to be involved in some way, I'm going to let them figure it out. I'm including parts of my family by letting them throw us a reception after the fact, that way they can be part of the celebration, but we can have the ceremony the way we want it without excluding anyone from sharing our happiness.
   Now, I'm sure everyone is sick to death about hearing about our wedding, but I like to talk about it, so I'm going to talk about it here too. We've been refining our wedding plans the last few months, and I'm really excited. We are really non-traditional people, and I really think our ideal wedding, which is also extremely budget friendly, is a representation of who we are as a family. It's awesome.
   Of course, there will be food. So much food. Delicious, once-on-the-lips-forever-on-the-hips comfort food that is going to require a week of cardio to burn off. Unless you're like me, and you revel in having curves. I'm super petite, and I have a fast metabolism, so I am one of those lucky people that can eat and eat and eat and it all goes perfectly to my butt and chest. I get to indulge without having to work it off. It's kind of a blessing and a curse, because when I have always wanted to be a chubby, jolly old woman when I have grand kids. Hopefully my metabolism slows down. I don't want to be unhealthy or fat, but the pudgy old grandmother that makes the best turkey noodle soup and makes blue jello filled with red Swedish fish every time the grandbabies come over.
   Anyway, we went through a lot of discussion and thought about what food we'd be serving, and we FINALLY completely agreed on all of it. We jumped back and forth a lot. Fried chicken? Pulled pork? Barbecue? Salad? Corn? Cole slaw? Potatoes? Veggie skewers? Watermelon? Strawberries? The list was vast. It just keeps going from there.
   Of course, the most important discussion was the cake. We discussed just buying a Baskin Robbins ice cream cake, and making one from a recipe I found that incorporated the flavors we agreed on. We discussed having actual cake, cupcakes and cookies. Still, none of it was quite right. Until I thought about Brandon.
   My Brandon loves brownies. He doesn't like chocolate or sweets, but he LOVES chewy, fudgy, dense brownies. The kind with the crackly top. He adores them. He will eat an entire pan by himself before I have time to cut myself one. He's not a huge fan of cake or anything with frosting, or ice cream, but that man can eat brownies for days.
   I happen to be a mint fanatic. I love peppermint, winter-mint, spearmint... it is easily my favorite flavor of all time. And let's face it, people, chocolate and mint belong together. They are lovers. They have a beautiful relationship where they compliment each other and love one another and my mouth. Cooper loves mint as much as I do, and in fact mint chocolates are the ONLY food EVER that he outright refuses to share. So we have to add mint to the brownies. Since Brandon doesn't like frosting, I'm thinking we need a mousse or a fluffy pie filling that will hold it's shape. The original cake I wanted to make had mint white chocolate mousse as a filling. I've made white chocolate mousse before, and the recipe I wanted to use just doesn't have the punch of mint to hold up against the intense chocolate brownies. So instead of making a traditional mousse I'm going to top it with an easier version. Let's cut out some of the work and bump up that minty flavor.
   Of course I'll be serving these from my truck, because mint brownies are just too amazing not to share. Traditional wedding cakes cost so much and just aren't as pretty or as tasty as I want them to be, and they are so stuffy and formal. So here is the recipe for our wedding dessert:

Grasshopper brownies

Ingredients

Brownies:

1. 1 cup unsalted butter
2. 12 ounces very dark chocolate, though I wouldn't suggest unsweetened, chopped or in chips
3. 1/2 T instant espresso
4. 2 cups sugar
5. 1 cup brown sugar
6. 1 T vanilla
7. 4 eggs
8. 2 cups flour
9. 1 1/2 t salt
10. 1/2 t baking powder
11. 1/3 cup natural unsweetened cocoa powder
12. 1 cup toasted chopped walnuts

Preheat oven to 350 degrees and be lazy like me and coat a 9x13 pan with Pam for baking. Greasing and flouring is too much work on my wedding day. Just saying.

Over low heat melt chocolate, butter and espresso, mixing until well blended and completely melted. Then move it to a mixing bowl and mix in the sugars and vanilla until mixed in with no lumps, the batter will be gritty and that's good.

Add eggs and mix in really well.

Mix dry ingredients in a separate bowl and add to chocolate mixture until just combined, and then fold in the nuts. Pour into the prepared pan and bake for about 25-35 minutes. When a toothpick is inserted, it should come out not quite clean. And the sides of the brownies will have that edge that's a different texture and pull slightly from the pan.

Let cool and top with minty goodness.

Mint and white chocolate grasshopper topping:

1. 1 13 ounce jar of Jet-Puffed
2. 1/2 cup half and half
3. 3 T creme de menthe (more if you're like me and want to be kicked in the face with mint, I just add it to taste, not gonna lie.)
4. 2 T creme de cacao
5. 1 cup heavy cream
6. 6 ounces white chocolate
7. few drops of green food coloring

Melt marshmallow fluff and white chocolate into half and half over low heat. Once totally melted and mixed, remove from heat and set aside to cool. Once cooled, add the two cremes and mix in completely.

Whisk the heavy cream to stiff peaks with food coloring and fold into the marshmallow mixture until totally incorporated, but be sure to do it gently so it stays fluffy.

Pour and spread on top of brownies and chill for a few hours to set up. Meanwhile get all pretty and prepared to be married! 

   I don't think I can stress enough how much I love food texture, and while the walnuts in the brownies add a nice crunch, I want something really crisp on top that is also chocolaty and delicious... if there is any advise out there, let me know. I'll probably top these with dollops of whipped cream, as well.

   It occurs to me that this is my second post in a row that involves booze. We're not lushes here, I promise. These flavors are just undeniable. Trust me when I say, you want to eat these if you like chocolate and brownies.

   My best friend will be attending the wedding and she HATES mint. So my next post will be about the dessert I'll be making for just for her for the wedding: a personal rainbow chip cake. That one will be on the truck to, just to represent my sister from another mister. Wow. I just said that. How lame am I? Ha.

   Anyway, I'm off to procrastinate doing dishes. I'm so sick of doing dishes.