Tag: Black

Black Ink Revenge

by Automatic Loveletter

When I heard this it was a start reminder of how far I could let my imagination ruin great relationships, great friends, and promising futures. A gazillion years later, I wonder if I can stay humble and pray I never have to live in those moments again. -Tony

I wanted this
I wanted you
I wanted it to last but you fell through
Now east coast boys, don’t you see
That here on the west we follow our dreams,
Why don’t I know you anymore
The color of your lips are red and I swear I never wear lipstick
Ohh my god I drank too much,
Laughing while I’m crying, don’t you let them know your dying,

Dying, dying to break out dying to get that skin out,
Through the window of the upstairs, click my heels but I am stuck here,
I’m pledging and this is how, I’m swearing to you now,
The whole world will hear me shout out,

This is the last time, this is the last line,
Sunset to sunrise morning to midnight
This is my goodbye
Blow out the candle, The bottle is dry
And if pages learned to think
You’re not even worth my black ink revenge
I guarantee guarantee you’ll miss me
I can’t stomach this
I think I’m going to be sick
My heart’s made of wick, and you put the fire out of it
With the kerosene, shocked my feet
She smiled at me and closed the door
But not to sleep

This isn’t making any sense
I was worse the night before it
The smell of your sheets is the remnants of the
Breaking of my heart
You’re breaking it so hard
The whole world will hear me shout out

This is the last time, this is the last fight,
Sunset to sunrise morning to midnight
This is my goodbye
Blow out the candle
The bottle is dry
And if pages learned to think
You’re not even worth my black ink revenge

I guarantee guarantee you’ll miss me
And so I’m writing you out of my dreams
You’ll miss me I swear when I leave
Yeah I’m writing you out of my dreams
You’ll miss me I swear
Cuz I’m writing you out, I’m crossing my T’s
I want back the necklace I said you could keep
You miscomprehended and I scorn you till death
My words are as strong as my last gasp of breath
Leave nothing behind not a trace or a crumb
No clues to unlock, how painful this was

So I’m writing you out of my dreams,
You’ll miss me I swear when I
This is the last time, this is the last line,
Sunset to sunrise morning to midnight
This is my goodbye
Blow out the candle
The bottle is dry
And if pages learned to think
And if pages learned to think
You’re not even worth my black ink revenge




Shrooms! (Mushrooms Stuffed Full of Yum)

I’ve been REALLY craptastic about posting to the blog, I know it. No excuses here…luckily this blog was never a part of my livelyhood and the only people to yell at me about it are on twitter (and Amazon – apparently they have some sort of *rule* about their paid authors actually writing…go figure).

Anyhow…it’s time for some really awesome foodstuff, I’ve been coming up with more and more really original recipes lately. I’ve gotten some pretty awesome reviews of my mushrooms, straight out of Tony’s Kitchen!

Real Simple.

So Simple this almost isn’t a real blog post, but here it goes.

INGREDIENTS

Fresh white (champaign) Mushrooms - Stuffed Mushrooms - Tonytown.comMushrooms (8-16oz)
These are those regular white mushrooms you find int the produce areas of the grocery store, you can find better ones if you really want to go all the way, and if you really want to impress your favorite vegetarian, you can opt to go with portabellas and top them with the stuffing, tastes frickin AWESOME.



Black and Green Olives - Stuffed Mushrooms - Tonytown.comBlack Olives (6oz)
If you want cheap and fast, just get black minced olives in a can. If you prefer fresher (I do – always) find yourself a decent olive bar (usually only found in decent grocery stores) and get your fill. Be prepared to pay far too much for fresh olives though..it’s almost silly.



A fresh white onion - Stuffed Mushrooms - Tonytown.com1 Large White Onion (6-10ounces at least)
Green onion really won’t work too well in this, and purple onions don’t mince as well, as I like, so I usually opt for the white onions on this. I’ve run into a couple people that didn’t like onions, but didn’t even bat an eyelash at chowing down on these stuffed mushrooms, so unless they are allergic, I encourage people to try them before acting like you’re asking them to try castor oil ๐Ÿ˜‰


Balls of Mozzarella Chesse - Stuffed Mushrooms - Tonytown.comMozzarella Cheese (8-16oz)
Finely shredded Moz is awesome. If you get fresher blocks it will make an incredible difference on the taste. If you have a Vegan in the group, you can substitute real Moz for Dairy-Free Mozzarella by Daiya Foods.

PREP

1. Preheat your oven to about 400 degrees (Fahrenheit).

2. Break the stems out of the mushrooms. I usually slice the stems for use in other sauces etc. No use in wasting good ingredients!

3. Mince the onion, the olives and the Moz. If you have a good processor you can mince this all at the same time until you have a fine paste. Otherwise, mince until you are comfy with the consistencies and mix them thoroughly together.

4. Treat the mushrooms like little bowls and you want to fill them up with the mixed stuffing. until they are overflowing by about 1/8 of an inch.

5. Place the mushrooms in a non-stick roasting pan. You only need to give them about a half inch space between so you should be able to fit quite a few in the pan.

COOKINS

Place the pan full of goodness into the preheated oven, and set your timer for 25 minutes.

NOTES
1. If you like your mushrooms’ texture to be more steamed than baked, you can easily pour a thin layer of water into the bottom of the roasting pan. About 1/4-3/8 of an inch of water will serve to effectively give you more juicy mushrooms.
2. If you opt for the Vegan Friendly version, please note that the Dairy-Free Mozzarella by Daiya Foods takes longer to melt so you may have to leave the Shrooms in the oven a bit longer. ๐Ÿ˜‰