I certainly bless a lot of people hearts but some days I just really don’t want to sugar coat it.

I just really want to tell people to “eat a bag of dicks.”

It’s not that I’m not nice - I really am.  But sometimes, when you’re nice, people have the way of thinking that they can just walk all over you.

I’m here to say that I’m not that nice and while I will bless your heart, I will most certainly tell you to “eat a bag of dicks.”

That is all.

*PS - I would have totally written this earlier but I was on a train with no wifi and now I just really wanted to vent while I’m sitting in a Starbucks waiting for another train.*

Seriously, it was time for those bitties to go.

Read the recap here!

What do y’all think of this season?

Read the recap HERE!

Then watch me talk about it and answer twitter questions!

One day I won’t look like an idiot in the freeze frame.

I don’t know about y’all but I have a hard time eating hot/warm food when it’s as hot as the devil’s balls outside!

Last night, I made this really yummy, cold pasta salad dish from this cookbook:

This cookbook has THE BEST all vegetable meals that you will ever eat!  No recipe is too difficult and Yotam finds a way to use simple methods to bring out the best flavors with each dish.

Y’all should definitely try this recipe!

Pasta and Fried Zucchini Salad

Adapted from “Plenty” by Yotam Ottolenghi (Chronicle Books)

Time: 45 minutes

1. Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.

2. In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.

3. In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.

4. In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

It tastes even better if you let it marinate and serve the next day!

Yield: 4 servings.

You can do better than that Gosling!!!