May 24, 2013 
Hey blogging birdee buddies! (aka chick-e-rooz) As mentioned before in the course of—a few months ago I started a recipe site over at the HUB pages to showcase what it is I do when I’m not writing….besides jumping down rabbit holes, questioning the reasons for Q-Tips, and mourning the demise of the Twinkie, I mean. Somehow, in that hectic schedule of pointless points to ponder, I’ve managed to work as a personal chef for a family here in town for the past 8 years, and once everybuddy at the homestead got really sick of macaroni, I expanded my noodley horizons to include cheese–and a variety of other recipes with cheese, and too much flour, as well!
http://charronschatter.hubpages.com/
Wondering if you can become as heavy-handed as me with stone ground grains? Wrist weights make it entirely possible for every cook out there to get sludgy with it, especially since each recipe includes step by step photos that feature–guess what–every step. So with a pinch of ado, a dash of dithering, and lots and LOTS of flour!—I’d like to invite you over for “dinner” at my HUBs. There’s a place setting for you & everything, and if more eye candy is needed to tempt you, may I suggest Jason Momoa for the ladies, and Megan Fox for the gents, while I put together this point-n-pick menu! Yes, Denny’s has nothing on me, and I’d like to close by thanking you for reading, eating, and turning your head to the left when you burp…:)
Crab Cakes with Fresh Crab Recipe
Remember, we all know how to eat–take it to the next level with a pan! And if none of the above carbonizes your meringue, feel free to click on the below links & dig into some silly poetry & verse written from a gustatory perspective.
Charron's Chatter 