Francesca’s Song Book .001

Title: Drowning
Album: Cadence

Verse 1: 
You pull me under – like there’s nothing to save
Just hear my own breath, sink in my grave
Lately I have been silent, waiting for you
You never choose

Chorus:
I can’t wait for you to see
That in this life we’re meant to rise
I can’t trust that you’ll concede
All your thoughts and memories
Every day I prove, I prove
That I’m better than you

Verse 2:
I’ve lost my patience yearning for bliss
And I’ve forgotten sweet ignorance
Lately I have been quiet, craving the truth
And that’s all I do

Chorus x1

Break me – hate me, pull me down once more
Lie to me, fail to see – you’re just hurting yourself
Under this ocean I can swim, I can breathe, I can live
So what about you? 

Chorus x1

Second Chorus: 
I can’t wait for you to see
That in this life we’re meant to rise
I can’t trust that you’ll concede
All your thoughts and memories
Every day I prove, I prove
That I’m over you 

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Cooking & Writing .001

Image

 

While working on a scene in Fire, I was reminded of how Easton’s Grandpa likes to make wings. He just seems like a finger-food kind of guy who likes a lot of spice in his life. So I found an excellent Bobby Flay recipe I think Grandpa would definitely make. I’m going to try these Monday. Should be tasty. 

Ingredients
For the Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (Bobby likes cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper
For the Wings:
Peanut oil, for frying
1 1/2 cups all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons ancho chili powder
1 1/2 teaspoons garlic powder
3 pounds chicken wings, split at the joint, tips removed
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chiles in adobo sauce
1 tablespoon New Mexico chili powder
1 tablespoon dijon mustard
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Chopped fresh cilantro, for garnish (optional)
Jicama sticks, for serving
Directions
Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.

Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.

Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce.

Yields: 6 servings/Prep Time: 15 min/Inactive: 30 min/Cook time: 10 min