In my about page (did you know I had one of those? The link was invalid for a few months. So. Sorry about that. My bad), I specifically call out why I started this blog, long before I ever fancied myself a "foodie": I wanted to write. Often. And even, back around sixteen years old, when I found some bootleg web hosting service and registered this dear old domain, I knew what I wanted to do with the space: Share my writing. Practice my web and graphic design "skills". And that was about it.

I am most certainly proud of what has happened with neverbroken.com, especially in the past year or so. Again, if you're here, especially regularly; I really cannot thank you enough. I hope you'll enjoy some rambling, anecdotal type posts just as much as the next bacon-laden recipe. I have decided Fridays, whenever possible, will be for storytelling. So here's your first tale. It's about finding my footing in Boston, just about ten years ago, and ever chasing those allusive cool kids.

It's been quite some time since I have posted a set of photos.
Okay. So, like, the whole summer.
Sorry, friends.
It's been a crazy few months, and I'd really love to take a few moments to share some highlights, starting where we last left off: June.
It was a month full of long days, concerts and shows, and delicious food (naturally).

Without any further ado. Enjoy.

So I missed Tuesday Boozeday, but I can't leave you completely sans-midweek-alcoholic-treats, can I?

Of course not. And I had previously alluded to frozen alcohol last week, so I definitely could not leave you all out in the cold (pun absolutely intended).



So, without further ado, here's the quickest, yet also slowest (freezing time) cocktail recipe ever

What they're Made of:

• 1 cup white wine
• 2 T sugar
• 1/2 cup blackberries

How they're Made:

• Blend all ingredients together in a blender
• Pour into popsicle molds (or Dixie cups the old-fashioned way)
• Freeze for at least 4 hours, preferably overnight
• Wine for breakfast?

I am throwing a housewarming party in my new mansion that the furry-faced one made for me from scrap sticks and potentially toxic wood stain (but who knows/cares what that even means? Toxic? There are things in this world one can't eat?!) 

I have just one question
Who's bringing the bitches? 
(I mean that literally and therefore I am not offensive)
Also BYOB. To you, that might mean beer. To me, it means bones. 
Any of the above B-words will get you in the door at Casa De Oz.
And if the neighbors call the cops, you don't know me. Got it?

I know.

Before you say "eww" at the thought of hot lettuce (an inclination which many of us, myself included, have), give these quick bites a whirl. The grilling of the romaine makes it a touch crunchy and provides some great flavor, and gives you an opportunity to melt some parmesan on there. Come on. Try something new. I promise the rest of this post will be void of other gag inducing concepts (such as the word "moist"), just for good form.

I made these in under ten minutes while a bunch of us were hanging out in the backyard, and then passed them out to people accordingly. It's the ultimate hands-off (then hands-on) grill snack.

"I mean, I suppose I will go either way, but I would really prefer if there were some sort of schedule of arranged drinking activities for us to abide by." 

Friends, we may have a dilema.
There's just too many summer snacks that I need to tell you about.
I still have photos just chilling in iPhoto of the most delicious, seasonally appropriate things. Strawberry salsa. Jalapeño corn bread. Guacamole. The list goes on.

So, I mean, as the temperature climbs toward ninety degrees today, I guess it is pretty evident that we are still deep in the throes of summer. So perhaps I can take my time. But these beautiful tomatoes couldn't wait another moment. Make these as soon as possible. You will be so happy you did.

Back again with another not-even-mid-week alcoholic treat for you!

Over the weekend I bought mini-popsicle molds, so next week be prepared for me to hop on the "poptails" train like some of my favorite bloggers recently.

But, in the meantime, we have a lot of champagne in the fridge (I don't know if you heard, there was cause to celebrate a few weeks ago when we returned home from vacation. And our friends are alcoholics awesome), and a lot of fruit about to turn. I also got a handy immersion blender for my birthday that I have been using to prep just about everything, so this was a no-brainer. And a great change from the usual sparkling-wine-and-citrus combo we all indulge in every weekend (right?!)

This happened. 

I don't know who told you I am a blubbery sea lion and not a miniature canine, but they are sorely mistaken. I'll stick to swimming in the pool of piss I'll be sure to leave on your sheets tonight.

Assholes.