It’s been a while, hasn’t it? 

The last time I treated you to tales of my dating woe was The DejaDate back in March. I know how much you love hearing about my OKCupid dates, so I opened my good ol’ datebook and looked back to see what I’ve been up to since then. Now we can all laugh (or cry) together over how sad it is to be 35 and single in Baltimore***. 

Let’s start with the Italian doctor. Smart. Accomplished. I’m sure he had a nice retirement fund. He was a real grown-up with a house in the County (and the kid to go with it. Blarg. But whatever). The doctor was really good on paper. Just like Dr. Bradley Meego (does anyone else get this reference?)

Honestly, I don’t know. I’m never with anyone who is good on paper.

Potential, potential, potential. I wanted to like him, but it just wasn’t there. I wish that I was one of those girls who can fake it (and I don’t mean orgasms, I mean interest, attraction and affection). But I just can’t. Hence, I’ll never be a trophy wife.

Well, and I don’t have the tits for it.

Moving forward, there was a guy who is noteworthy only for the fact he has the exact same Vonnegut tattoo as Cleve (for you new friends: that’s ex-boyfriend from over 2 years ago Cleve).  Seriously, that’s the only thing I remember about this dude.

Real talk: is it mandatory for all men under-35 to get Vonnegut tattoos? This was at least the 4th guy I’ve met with one. I don’t want to say it’s cliched, but…

I also had drinks with a musician who, in all his profile pictures, wore a wool cap. He even showed up on the date sporting said wool cap.

It was the end of May.

On a hot day.

What was lurking under that cap? Was he bald? Did he have a Gorbechev birthmark? I will never know. Plus, he was wearing puka shells.

I was out on a date at a completely over-rated restaurant, when I learned that apparently if you list “average” as your body type, it means you’re flat-out chubby. I can only imagine what it means if you categorize yourself as having “a little extra.” And I’m not body-shaming here, I’m just calling out the lying.

Here’s a change of pace: I actually met someone off-line, at a block party. He was cute. We were flirty. We exchanged numbers. I thought, how exciting to meet someone not on OKCupid! Maybe this will make a difference! But when we went out on our date, he showed up stoned. Super-stoned. We had nothing to talk about. Also, he had no idea who The Kids in the Hall are. Oh, and it turns out he was only 23.

There was also the self-described foodie who wore a pinky ring. Who wears pinky rings? Mobsters from New Jersey, that’s who.

On a brunch date at another over-rated, over-priced restaurant (I’m looking at you, Food Market), I met up with a young attorney. He was tall, kinda cute, and like I said, a lawyer. There was potential there, people!

I ordered a Bloody Mary and some Crab Eggs Benedict. He ordered an appetizer, an entree, and a dessert. AT BRUNCH. Who the hell gets dessert at brunch? And the appetizer he ordered–it was a dessert! He bookended his brunch with desserts. Also, I have never seen anyone eat so fast in my entire life. Not Joey Chestnut fast, but it still bordered on impressive.

How are you not watching HANNIBAL yet???

He was a really nice guy. With a really great metabolism. But the way he hoovered that food? Not attractive. I couldn’t overlook it. Oh, and man did my Crab Eggs Benedict suck. I asked for cocktail sauce the dish was so bland. Food Market fail.

Moving on–I found a guy on OKCupid that looked a little like Nicolas Cage. I shit you not. They could’ve been related. Awesome, right? I mean, for me, that’s like hitting the jackpot. So we made plans to meet for a drink during the World Cup.

He showed up in a bolo tie (where does one even find a bolo tie?). And although he was a dude who was involved in very interesting things (artist-type) he was boring. Bo-ring. Thank God that there was a game to watch. And thank God for booze.

Also of note: he did not ask me a single question about myself the entire time. At the end I actually said to him, you know, you’re a really lousy date.

He seemed shocked.

Sorry, dude. You’ll never know unless someone tells you.

Since I was obviously not having luck with the guys that I typically go out with, I conducted an experiment and dated a guy outside of my comfort zone. Waaaaay outside my comfort zone. He was in his early 40s and had two kids. Totally outside my comfort zone.

But he was smart, well-read, politically-involved, interesting, and had a dry sense of humor. There was something very professorial about him. All good things. He was totally a grown-up.

But his situation was…interesting. He was separated from his wife and they had joint custody of the kids. Now, the estranged wife had a love nest with her boyfriend. But they didn’t want the kids to know that. So on the days where it was her turn with the kids, she moved back into the house with him. So for 4 days of the week they all lived together. Which, if you are familiar with Maryland divorce laws, you know that you have to live in separate domiciles for a year before you can even file for divorce. So, you can see, this marriage wasn’t gonna be dissolved for a very long time.

Let me recap: not only was he over 40 and with two kids, he had a part-time roommate who happened to be his estranged wife.

But still, I thought, it’s fine. I’m enjoying myself. He seems pretty great. This was an experiment!

That was until the wife’s love nest went up in flames. Literally. Her apartment caught on fire. So she had to move back into the house with him full-time. She lost everything. Everything. Except for her pet rats.

Fuck that shit.

And that, my friends, is where I’m at. The last crap date I went on was back in June. But I ain’t gonna let that streak of shitty dates get me down. Because:

Or crazy.

Whatever. You say tomato, I say tomahto.

It’s here! It’s here! The season 3 premiere of the best damn show on television, Hannibal!

I can’t say enough about this phenomenal television series. And, for serious, yinz guys, why aren’t you watching it yet?

I absolutely love Hannibal. It has all the trademarks of a show that I would be totally down with (see also: Twin Peaks, The X-Files, Six Feet Under, American Horror Story)

• Weird dreams
• Murder
• Surrealism
• Batshit insane characters
• Mad crazy sexual tension
• Gore
• Pretty people in pretty clothes
• Bizarre ways to die!
• Amazing guest stars
• Mystery
• Spooky music
• Great sound design

Plus, there is Scully.

And, I want to say that Mads Mikkelsen KILLS IT as Hannibal Lecter. He’s the best. Suck it, Hopkins! #SorryNotSorry

In preparation for today’s big show, I made a Hannibal-themed dish and tucked into season 2’s finale, the epic Mizumono.

So, those are the meats that I bought last weekend.

And yes, oxtails or beef kidney or pig feet (especially the pig feet–heeeeey, Mason Verger!) would have been appropriate, but I decided to go with a dish from my copy of the Playboy’s Host and Bar Book by Thomas Mario (1971 edition).

OK, this may gross you out. Because raw meat. But it’s a good way to introduce steak tartare to those who’ve tasted raw beef!

This doesn’t weird me out because I always taste my meatball mixtures raw to make sure the seasoning is just so AND my Pap Pap was a fan of a Cannibal Sandwich, which I think was just ground beef, salt, and pepper on white bread. And that sounds delicious to me. Is that so wrong?

So, no, I had no qualms about making an uncooked dish.

I couldn’t find a Burgundy, other than big Carlo Rossi jugs, so I went with a Pinot Noir (it was French!). I’m not hating on big Carlo Rossi jugs, because I can make a mean Sangria out of those. But aside from the wine sub, I just halved the recipe and followed it to the T.

I also made my own rye Melba rounds because I had some rye bread in the freezer.

So, here they are. AND THEY ARE DELICIOUS.

Meat? Good. Wine? Good. Capers? Love ’em. Parsley? I grew my own!

Of course, they should be served with a Mason Verger Martini (tears of children optional). Or, perhaps a nice Chianti. (but that should be saved for liver and Fava beans).

I chose a red background, because BLOOD. But my snowflake plate because it’s always snowing. The show is shot in Canada (see also: The X-Files).

I baked some of the meatballs for those of you who may be squeamish or what not.

They were good, but the cooking made them really salty. Raw is the way to go.

Want to see some of the other Hannibal-approved dishes I’ve made? And by Hannibal-approved, I mean anything involving organ meats, check these out:

• Tongue Italian Style
• Liver a la gourmet
• Stuffed Beef Heart
• Chicken Livers in Sherry 

Now, I don’t want to do spoilers, however, I thought it’d be fun to write down some of my random musings while watching last season’s finale and eating raw meat. It’s what Hannibal Lecter would want me to do (EVIL!)

They really aren’t spoilers, to be honest.

BUT FIRST!

Watch this.

HOW CAN YOU NOT WANT TONIGHT’S SHOW AFTER THAT?

Here are my finale thoughts:

• So few men can wear all-plaid and get away with it
• Shit, Mads Mikkelson is a sexy dude
• I love that they cast Freddie Loundes as a woman. And how is her hair so perfectly spiraled?
• I want a MEMORY PALACE.
• He smelled him. He loves smelling him. What kind of insane olfactory receptors does this dude have?
• Why don’t I own black satin sheets?
• OK, maybe I don’t want black satin sheets
• The food styling on this show is BONKERS (check out Feeding Hannibal)
• GO RUN OFF TOGETHER!
• Lamb is totally my favorite meat
• Hello, Miranda Hobbes!
• The music is amazing on this show
• Morpheus returns!
• I need to sharpen my knives
• This show has everything AND epic fight scenes? YAAAASSS!
• Seriously, my knives really need to be sharpened
• You look really hot all disheveled and bloody, dude
• Um. You’re still alive?
• My lord, this show is gorgeous
• HOW FUCKING LONG DOES IT TAKE FOR BALTIMORE COPS TO SHOW UP?
• That is a really fabulous jacket you’ve been wearing all episode, Will Graham
• The Blob, is that you?
• Holy shit, you are still alive!
• Murder family. Make a murder family.
• Seriously, HOW LONG DOES IT TAKE FOR BCPD TO SHOW UP?
• And then, this:

OK, that may have been a spoiler. But that is totally how I reacted.

I don’t know if they were unsure at this point as to whether or not there was going to be a season 3, but if there was not, it would have been an excellent ending to a series.

I mean, it was open-ended and PERFECT.

I’ve watched the finale at least 3 times now and it is spectacular.

And remember, seasons 1 and 2 are available FOR FREE if you have Amazon Prime (which you should just have anyway. 2-day shipping all year long for just $99? Um. HELLO!)

Well, here we are.

I am so excited for the last episode of Hannibal to see how they end the Red Dragon story, but so utterly bummed because it’s most likely that this is the last we see of this fan-fucking-tastic show.

Oh, Hannigram, how much I will miss thee! However, I am riddled with guilt for shipping you.

This was such a dick move! Will Graham gave an epic break-up (for lack of a better term) speech and then Hannibal essentially turned himself into the FBI just to mindfuck Will. Some other Fannibals thought this was flat-out romantic. But dude, Hannigram, you’re the most disturbing, manipulative, passive aggressive, psychologically abusive relationship captured on film since, well, that 50 Shades of Grey bullshit.

This sequence, however, I found quite romantic. In its own fucked up way.

Hannibal: If I saw you every day, forever Will, I would remember this time.

Will: Strange seeing you here in front of me. I’ve been staring at after-images of you in places you haven’t been in years.

Hannibal: To market, to market, to buy a fat pig, Home again, home again, jiggety-jig.

Will: I wanted to understand you, before I laid eyes on you again. I needed it to be clear, what I was seeing.

Hannibal: Where does the difference between the past and the future come from?

Will: Mine? Before you and after you. Yours. It’s all starting to blur.

If I saw you every day, forever, I would remember this time.

OMG. I would just die if someone said that to me.

Of course, with Hannibal and Will, someone may very well die–later in that conversation Will says, We’re conjoined. I’m curious whether either of us can survive separation. 

AAAAAAAHHHHHHH! So many feelings!

Well, I decided to work out my feelings in the kitchen, just as a certain serial killer would.

Don’t fret, that kidney is from a cow.

Having never prepared kidneys, I consulted two of my latest cookbook acquisitions, The Betty Furness Westinghouse Cookbook (1954) and The Boston Cooking-School Cookbook (1926).

I decided to make pan-fried kidney and kidney rolls. Two ways because beef kidneys are pretty damn big, and, it’s totally on-theme to split the kidney in two and make similar but not identical dishes.

I had to bring out the big cleaver to cut this bitch all the way through.

BTW, kidneys stink. My house and I reeked of offal for quite a long time.

Once cut, I soaked the pieces in salted water (that made the kidney smell less, btw).

But I was confused by the cooking directions. It says there, on how to prepare, to cook them quickly in a small amount of water so to not overcook them.

But do I cook them in water and then prepare as I would, or do I forgo that step since I am going to be pan-frying them (and making the kidney rolls)?

Well, I didn’t parboil the kidney slices. I just followed the directions as-is. And as-is was how it should have been!

Check it:

Survey says: beef kidney, if soaked and salted, seemingly can be cooked almost like chicken liver. The kidney rolls were very similar to rumaki, no? And the lemon was KEY with the pan-fried version. My dinner guest, Iris, said it gave it “brightness,” which is the most bullshit, yet most apt word for what it did. BRIGHTNESS!

Iris brought a little tomato/cucumber salad and I had a box of Red Lobster cheddar biscuit whatever and made twice-baked potatoes. Hannibal wouldn’t approve of using a mix one bit.

But behold my plate:

Overall, I’d call this kidney dinner a win.

OK, now I’m off to try to find a way to watch Canadian TV online tonight since they still show Hannibal in its Thursday night time slot. And I don’t think I can wait until Saturday!

I can’t remember how long ago it was that I made this dinner, just that I prepared it in my parents’ kitchen. When was the last time before the last time I was home?

(checks calendar)

Oh. May.

Shit.

Well, here’s a DiS! card!

Anyway, I chose to make 60. Orange Duck when I visited Pittsburgh back in May because my dad LOVES duck. He’s absolutely bonkers for it…

If we are out at a restaurant, duck is on the menu, and he doesn’t order the duck, my mother thinks that there is something wrong. He loves it. He still waxes poetic over some duck breast dish he had 4 summers ago in Cape May, NJ. Seriously, he has spoken multiple times about this duck. I have a feeling that there must have been heroin in the glaze.

OPEN WIDE

This was a pretty straight forward dinner. The big thing was the duck. What was rather easy because as the duck roasted, we made the sauce.

My knife skills have somewhat improved

Note about the sauce: the only Curacao available at the state store was Blue Curacao. Imagine what this would look like if we used the blue stuff. Instead we went for some Cointreau.

It was the right choice.

The end result was a pretty nice sauce. It thickened nicely. See:

Aaaaaaaand, Dinner is Served!

There are rolls in that basket, you just can’t see them.

Considering that this was my first time making duck, I consider it a win. The little thing was the perfect size for 3 people. It was pretty good. I mean, it was not the Cape May New Jersey Duck To End All Ducks good. But it was good.

I wish that I had a better excuse for not blogging than: I was away for 2 weekends in August for two weddings, and then I went home for Labor Day and had my fantasy football draft, so I’ve been focused on the NFL on Sundays. And Thursdays. And Mondays. One Saturday I binge-watched all of Empire, and now I’m halfway through season 1 of Fargo–I can’t believe that Dr. John Watson is on that show. Weird! Speaking of Dr. John Watson, I just finished Sherlock, which I really enjoyed. I never got the appeal of Benedict Cumberbatch, but now seeing him as Sherlock, I’m beginning to understand. He doesn’t particularly do it for me, but I’m totally crushing on the dude that plays Moriarty. Why the hell would I be crushing on a character who is, essentially, a terrorist? I don’t know, maybe I just like unhinged! Speaking of unhinged, can you imagine how fucking awesome it would be if there was some sort of way that you could crossover Hannibal and Sherlock? THINK ABOUT IT. I don’t know if I could handle so many hot sociopaths all at once. This already has to be a thing somewhere. Someone find me this fan fiction!

Also, I got this t-shirt. I wished I had it to watch the finale (because I am a silly, silly, fangirl), but instead I got to wear it for my fantasy football draft:

You may be asking yourself, why is that appropriate for your fantasy draft?

This year’s fantasy team is Hannibal Lecter’s Facemask.

Get it?

And this is my team logo:

And this is what I was like at the draft. Wearing my reading glasses and drinking Pinot Grigio out of a sippy cup. Like the old (classy!) lady that I am.

That dude is my brother.

OK, kittens. More soon!

Well, I feel like I’ve missed it all!  Seriously. I’ve missed the blog, you guys.

I’m going out on 4 dates this week. Four. All with different guys. One already happened (very nice young man. Army. I’d definitely give him a 2nd date if there is an offer). But because I was out, I missed the 1st episode of Scream Queens. Did anyone watch it? Was it any good? Or The Muppets?

Well, the remainder of this week’s dates I am totally building around my television viewing schedule. Seriously. Tonight is a happy hour date so I can be home in time for Empire.

Because how can I not watch this?

That is some Joan Collins Dynasty shit right there. And I am living for it!!!

Over Labor Day weekend I watched all of season 1. I have a hulu plus account now just because of this show. But it got me to watch Fargo, so thanks hulu!

And tomorrow night I will be ending my dinner early enough to get home to watch How to Get Away With Murder at 10.

Although nothing they do on this show can ever top this:

Sunday I am doing an NFL Sunday 1 o’clock game brunch/lunch date. Because of fantasy. I can’t NOT watch the games. There is too much at stake! I’m going into week three in 1st place. Because I am a boss. Yay, Team Hannibal Lecter’s Face Mask!

Insert obligatory Hannibal gifs:

Oh, and that reminds me–guess who is going to see Gillian Anderson in May on stage in A Streetcar Named Desire?

ME!

I’m sooooo stoked. I have some David Duchovny-related news (because, duh), but I’ll save that for later.

Hello, friends and fellow Fannibals!

Did any of you bid on some lots in the Hannibal TV show auction 2 months ago? I did. Because I am crazy and had money to burn (my fantasy team this year–Hannibal Lecter’s Facemask–went all the way).

A lot of great stuff was on the auction block–clothing, furniture, knives–but what I really wanted was some of Hannibal’s recipe cards (well, duh).

I was lucky enough to score 3 of them! And now I am going to make all of them for you.

First up is Pork Liver w. Bacon.

Weird thing about my purchase–the recipe cards have the ingredients for one dish on one side, and then the directions for a completely different recipe on the other!

So I had to Macguyver some shit to make this dish. I combed through a few of my cookbooks and took to the interwebs. So many of the recipes I came across included sage as an ingredient so I added that to Hannibal’s list. As for method, I just mashed a few techniques together and winged it.

Do you want to see how it all turned out? Click on the video! (p.s. there is bonus Brian at the very end).

Cheers! Bon Appetit!

Will be back on Wednesday for the excitement that is The Pieathalon!

Today we invite Hannibal the Cannibal back into my kitchen and make his sweet Italian sausage. Does that make this a Wiener Wednesday??? I think it does!

If you recall, I purchased 3 recipe cards that were used as props on the most excellent TV show, Hannibal (R.I.P.). And, as with Hannibal’s Pork Liver With Bacon (check it if you missed it), I had to do a little research on making sausage, since the ingredients on the front of the card didn’t correspond to the cooking directions on the back.

Let’s just say that I have watched A LOT of sausage videos on youtube.

As with the Pork Liver, this recipe card is from the Season 1 episode “Sorbet.” In this episode, Will Graham and company think they are tracking someone who is harvesting organs to sell them on the black market…or are they?

This is one of my favorite moments of the entire series. I love ya, Scott Thompson!

And then:

Cut to:

Hell yeah, the Chesapeake Ripper made sausages! And here’s the recipe…

As always, I had to figure out certain ingredients hidden behind the scrapbook corners

These directions are from another recipe card

Mr. Kinsey, noted author, and travel vlogger, did me a solid and filmed the sausage-making process from grinding to stuffing to cooking. He even bought me the sausage attachment to my KitchenAid mixer and the sausage casings.  If you’ve forgotten, he is a hardcore vegetarian. Whatta guy!

Sausage making isn’t the prettiest thing in the world–you can’t make it not awkward. Check it out for yourself and watch the video!

(As always, the clips at the end are the best part, so be sure to watch all the way through. Yay, gag reel!).

Coming soon: Beef Tongue with Horseradish!!!

Hello again!

It’s been a week since election day and what a shit week it’s been. I didn’t take the election too well (understatement), work is all shades of meh, and both Brian and Margot have fleas! So for the past couple of days I’ve been doing nothing but flea combing (gross), sprinkling diatomaceous earth on the carpets and furniture, and then vacuuming it all up. All mixed in with sobbing and existential dread.

So please excuse me that it took me so much longer to post this than I intended.

But on to bigger things! This is the last of the three recipe cards I purchased from the Hannibal prop auction back in April. (if you missed them the others are Pork Liver w. Bacon  and Italian Sweet Sausage).

For some goddamned reason it took me FOREVER to get my hands on a beef tongue. I basically called the meat department of every grocery store within a five mile radius of my house.

But I finally found one at Wegmans!

All four pounds of it!

If you watched the end of the video and now want your own copy of the most fabulous cookbook Feeding Hannibal by Janice Poon, buy your own copy through this site to support DiS1972!

Now, do you want to know what I did with the rest of the tongue….?

I made tongue tacos, of course!

The tongue, because it was so much like pulled pork, was the perfect taco filler.

A little lime, cilantro, avocado, and onion made this delectable!!! We also had some yummy Mexican-style roast veggies on the side.

This Hannibal dish was a success! I seriously want to continue making dishes from the TV show, so stay tuned!

P.S. The sauce on Hannibal’s tongue was merely horseradish and heavy cream!

If you have been reading my blog for a while, you might remember that I love produce grab bags. As in you get a box or bag and it’s just random stuff. In the past I’ve done Arganica, Relay Food and Hungry Harvest. I liked them all, but these were all really expensive, even Hungry Harvest which delivered surplus produce from grocery stores.

So I found a new supplier. And it’s a non-profit that fights food waste, which is one of my biggest pet-peeves.  It’s called Gather Baltimore. In a nutshell–they recapture, reuse, and redistribute any and all leftover healthy fruits and vegetables they can get their hands on.

So whenever they have inventory, you can stop by and for $7 get a whole big blue IKEA bag full of produce that otherwise would’ve been tossed. They then also take food to financially challenged families in food deserts for free.

I love it. I’m giving food a second shot and I am helping  Baltimoreans in need. Win-win.

So when I got at least 8 crowns of broccoli in my latest Gather Baltimore Blue Bag, I immediately knew that I wanted to make a Cream of Broccoli or Broccoli Cheese Soup.

This was the bottom of the bag. That’s a shit ton of broccoli.

So I went to my collection (just updated!) and scoured index after index after index and came up with NOTHING. But finally. Finally! I found a recipe in my Saints Cyril & Methodius 75th Anniversary Jubilee Polish/American Cookbook.

Leave it to the Polish Catholics of McKees Rocks, PA to pull through.

I doubled the amount of cheese. Because 2 cups come in the shredded cheese bag, and I just really like cheese.

Speaking of cheese, I went on a Bumble date a couple of months ago. Lemme tell you about it……..

I have established again and again and again that I am a not the best person on the planet. EVIDENCE.

So it will be no surprise that I have no issue with readily admitting that the only reason that I was interested in this particular man is because in his profile he said that he was a cheesemonger.

Yes, you read that right: CHEESE. MONGER.

This is from a men-of-cheese 2013 calendar. SERIOUSLY.

So on our date we go to this little pretentious bar called W.C. Harlan. The bar is adorable and I love the fact that there aren’t any TVs or a jukebox, but oh my god did I feel old when I was there. And square. I did not fit in. I wasn’t ironically wearing 1980’s mom glasses and high-waist jeans or had piercings and tattoos. Hipster I am not. I’m becoming An Old.

But they do have good cocktails so I got one of my favorites, a French 75.

Anyhoo, halfway through my cocktail and the conversation he says to me:

I think I’ve lost my passion for cheese. 

After that I heard nothing but:

blah blah blah certificate in acupuncture blah blah blah move to west coast blah blah blah holistic medicine…

Me:

The only reason I was on this date is because you were in the cheese industry! You’re the cheesemonger at a fancy liquor store! I thought I’d get free cheese and booze!!!

Needless to say, there was no date 2.

But there was good soup!

Stay tuned for more dishes from my Gather Baltimore Blue Bag!

Happy spring! I have another Dinner is Served dinner!

I chose No. 184 because Mr. Sauce had a couple of his friends over for dinner. When he invites his friends over, I tend to make “safer” dinners. I’ll make my friends eat kidneys and milk chicken, but I don’t want to do that to his friends–I don’t want them to hate me. Hence, Wine-Glazed Cornish Hens; there’s nothing controversial about this dish-pretty standard chicken and rice except the birds are so cute and tiny!

I ended up not veering too far away from the original menu. I really like wedge so I made the wedge. (It is one of my favorite salads–after Caesar with anchovies and before spinach with hot bacon dressing).

I also nixed the okra. Because not everyone is okay with okra. I’m not okay with okra (seriously, that shit is slimy). Instead I just sauteed some cherry tomatoes.

I didn’t make the “Angel Wing Cupcakes”because Mr. Sauce’s friends brought some pastries from a bakery in Frederick. There was a chocolate chip cookie dough brownie that was to die for.

Also, it was just as well, because the angel wing cupcakes just made me think of the “AngelMaker” on Hannibal (I will not insert an image of the AngelMaker”s handi-work, but if you want to see a pic and read about television censorship click here)

Anyway, here are my little hens. They ain’t pretty, but No. 184 was a solid dish.