Its back, baby!
What has been getting on your last nerve??? Come on you can tell me...
First of all. The fucking moon. Its been very large and full this week and I swear that it has been mocking me when I'm on my way to work....for real. I was not kidding the other day when I was bitching about the lunacy. Last night was a little better, but there was still my fucking 5am chaos. ENOUGH! I am totally ready to be DONE with this work week.
I had a blood test last week and the lab completely fucked it up and ran the wrong test. I had to wait OVER A WEEK to find out that they screwed up only to have to go back and have it done. Again. Don't think for one second that I didn't make everyone there I came into contact with read me back exactly what they were testing. It wasn't the exact result I wanted, but its not bad by any means, but fuck them for making me go through all that for the past week. NOT NICE. OH...but it gets better...my doctor had faxed them A BRAND NEW ORDER for my second test yesterday. They lost it. The girl working had the audacity to suggest I wait an hour and a half until his office opened. I guess the look on my face answered that question. She then asked me if I would like for her to page my physician. I said to her, "I have been up all night. I have waited over a week for my first test results that were messed up because someone here couldn't be bothered to do their job right. What do you think?"
And I could really go for a good thunderstorm right now...
All right, all right. I'm done.
Though I could go on...but I won't...gotta save some for next week!
So, since its summertime, and if its as hot where you are as it has been here, the last thing you want to do is turn your oven on, right?
Right...check this out...
NO BAKE Chocolate Truffle Pie
1/2 cup(s) pecans, toasted and coarsely chopped
1 (6 oz) ready-to-fill chocolate-flavored crumb crust
17 squares individually wrapped caramels, unwrapped
1/4 cup canned evaporated milk (not sweetened condensed)
1 1/2 cups semisweet chocolate chips
1 cup heavy cream
3 tablespoons unsalted butter
Whipped cream, for serving
Sprinkle the pecans on the crust.
In a medium saucepan, cook the caramels and milk over medium-low heat, stirring often until the caramels melt and the mixture is smooth. Pour over the pecans.
Clean the saucepan and cook the chocolate chips, cream and butter over low heat until the chocolate melts and the mixture is smooth Pour over the caramel and refrigerate until set, about 4 hours.
Serve with whipped cream, if desired. (IF desired???? Come on now...)
Now you go...get it out there...think of something...SURELY there must be something from the past couple of months.....!
But first...some food for thought...find a happy place....