Selena Robins's Blog, page 9
December 17, 2019
Welcome to Who-the-F**K-Cares Town
Thank you for visiting our town, where the residents don’t give a rat’s ass, adhering to the law of the land, and manage to live as happy as each day allows.
WARNING: The “F” bomb is dropped quite a bit in this blog post, if this offends you, then please do not read on.
If you would like to read how the town manage’s inner peace, happiness and still remain relatively sane, please read on.
Rumor has it that the Whothefuckcares townfolk drink a sugar-plum-fairy magical potion and eat sparkly mushrooms to maintain an even keel.
That’s an urban legend and false. Just check Snopes.com.
[image error]
In this town, the villagers save their sanity in a happy-ever-after-reality-way because they choose to not give a rat’s ass about things that other towns, villages and cities seem to obsess over.
Of course there are disagreements and difference of opinions in the town of Whothefuckcares, it’s not perfect after all, but it’s perfect for them.
They have this system where everyone expresses their views, each person listening to each side, and yes they do bicker and even have loud throw downs, but it’s all discussed in a respectful manner.
Once they resolve their differences they get the fuck over it and move on.
[image error]
The Town’s Motto and Rules
Don’t be a jerk/douchebag/fuckhead/bigot/murderer/rapist/thief.
[image error]
DO NOT tolerate people. Tolerance is for annoying things that are inevitable and we have no choice but to put up with them.
For example: mosquito’s, weeds (not the make-me-happy-kind), idiots—hey, every village has at least one, the town of Whothefuckcares is not immune.
As long as the village idiot’s stupidity doesn’t harm anyone, or cause damage, then really who the fuck cares? We tolerate things like crappy weather, Toronto Maple Leafs obnoxious hockey teams , and mid-season finale of Outlander.
Respect people’s differences. Learn from them. Live and work together with an open mind. Who the fuck cares about who they love, don’t love, what they wear, eat, believe in, don’t believe in. Care about your own body and soul and where it’s headed, that should keep you busy enough.
Realize that everyone is different on the outside, but they are all the same on the inside—we are all gross and disgusting on the inside—intestines, organs, guts—ever see a gorgeous skeleton?
Hate is not a recreational sport in the town of Whothefuckcares. If you enjoy hating, then drive right on through, there’s no vacancy.
If you’re an environmentalist, fine, hug a tree, make out with a branch, who the fuck cares? If you’re part of PETA, fine, dance with a polar bear and skinny dip with the dolphins. Please keep in mind that people who don’t talk to leaves and enjoy eating meat have the same opportunity to express themselves, just do your own thing because in the end, who the fuck cares.
If someone fucks up royally, it is THEIR fault. THEIR responsibility, not their mothers-, not their shitty childhoods, not their teachers, not the little asshole who threw them in the mud in nursery school, not their religion, not McDonald’s for supersizing their McFatty meals, because nobody fucking cares about all that. The blame for fucking up is on THEM and THEM alone. End of story.
If someone wants decorate a Christmas tree, a bush, hang a picture of Popeye in their window, or choose not to decorate anything, it’s all good. Does it make them happy? Does it harm anyone? No. Then go for it, because really, who the fuck cares?
If one chooses to live a meaterarian, vegetarian, vegan, peanutarian, fastfoodarian, celeryatarian lifestyle and it’s legal and they enjoy those foods, and are not harming anyone else, then eat and chase it down with a tall glass of who the fuck cares.
Pray, send white light, don’t pray, believe, don’t believe, embrace spirituality, don’t embrace spirituality, meditate, don’t meditate, whatever brings one their own inner peace is acceptable in the town of Whothefuckcares.
When you fill your grocery cart ask yourself; can someone in my community, family, or neighboring town use a little of this? Answer is almost always yes. Give a little. Even if it’s a loaf of bread or a bag of apples, it’s all good. Keep this cycle going. Everyone will eat. In the town of Whothefuckcares , generosity and empathy is something they really fucking care about.
No fighting and name calling when discussing if Kim Kardashian’s ass is real, if Beyonce is pregnant, what Angelina Jolie is wearing to lunch or if the housewives are real or really insane. If one gives two fucks about these faux celebrities and A-listers and enjoys viewing and discussing these topics, then it’s their choice, because really who the fuck cares?
Who the fuck really cares if someone wants to wear white after labor day, or stripes with polka dots, or wear orange shoes with purple pants a yellow scrunchie and blue eyeshadow? Okay, the aforementioned is not my fashion thing and probably not most of you out there reading this, but for those who want to do this; who the fuck cares?
The town folk of Whothefuckcares all have one thing in common—-compassion. They do not participate in mean-spirited online memes, making fun of people who shop at Walmart, or anyone with any physical or mental challenge, they give a lot of fucks about this issue.
All citizens who reside in Whothefuckcares must read. Books. Magazines, comics, backs of cereal boxes, appliance manuals, blogs, tweets—these are all acceptable, the main thing is that they must read. Romance novels are mandatory of course.
LOVE. Everyone deserves to give love and receive love. It doesn’t mean they all have to be married or in a boy/girl relationship, it doesn’t even mean that it has to be a romantic love. Love has many facets to it.
Love a pet, parents, siblings, neighbors, friends, nature—just love and do what is right for you, your mental and physical health, and what makes you happy. You’re not harming anyone…then go out and live, laugh often and love always.
Don’t worry about what others think, because really in the end:
Who. The. Fuck. Cares!
[image error]
November 28, 2019
Cold Weather Comfort Soup
[image error]
Show your crock-pot and family some love and whip up a batch of hearty, healthy, soup, guaranteed to warm you up for lunch or dinner.
Yellow Split-Pea Soup
[image error]
Ingredients:
2 cups yellow split peas (uncooked)
8 cups broth (your choice, vegetable or chicken broth)
2 cubes bouillon (vegetable or chicken)
2 sweet potatoes (chopped in cubes)
2 ribs celery (chopped)
2 carrots (sliced)
1 small Vidalia onion (diced)
1 leek (sliced thinly)
2 cloves garlic (roasted or you can throw it in raw, minced)
1 tsp. thyme
1 tsp. cumin
1 tsp. sage
1 tsp. dry mustard
3 bay leaves
salt and freshly ground black pepper to taste
Directions:
Rinse the peas in cold water, until the water is clear, then add them into your crock-pot, and add the bouillon cube, broth, and stir it, breaking up the bouillon cube.
Add; potato, celery, carrots, onion, leek, and garlic, and stir.
Sprinkle in; cumin, mustard, thyme, sage, and stir everything together, then add the bay leaves.
Cover and cook on low for 4 – 4 1/2 hours (until the yellow peas are soft)
Once it is finished cooking, remove the bay leaves, then sprinkle in salt and black pepper to taste, and stir well, adjusting seasoning to your liking.
Serve with crusty bread.
Alternative Serving Suggestions:
Using an emulsifier or food processor whiz the soup it so it is more of a creamy consistency and top with croutons.
[image error]
October 11, 2019
FRITTATA: Potato, Zucchini, Leek, Pepper, Mushroom & Cheese
[image error]
This version of an Italian omelette makes for a quick breakfast that will fuel you and your family for the day ahead, and it’s also ideal for lunch, or for dinner by adding a green salad, and crusty bread.
Ingredients:
4 medium potatoes (Yukon gold or russet), peeled and thinly sliced
2 cups mushrooms, sliced
2 cups leeks (thinly sliced)
1 pepper (orange, yellow or red), diced
1 zucchini (yellow or green), sliced
8 oz provolone cheese (you may use cheddar, mozzarella, or any cheese you like), diced
2 TBSP chives, minced
8 large eggs
1 cup egg whites
2 TBSP parmesan cheese
1 tsp. salt
½ tsp. freshly ground black pepper
Olive oil
Directions:
Preheat oven to 350F
Boil the potato slices for 5 minutes, then drain well and pat dry with paper towel
Heat an iron skillet (or a non-stick, oven proof pan) over medium-high heat, and add enough oil to cover the bottom (about 2 TBSP). Once oil is heated, add the potato slices, season well with salt and pepper, and cook until potatoes are a golden brown, then remove potatoes from pan and set aside.
Return pan to medium-high heat, add a bit more oil then saute mushrooms, peppers, and leeks, seasoning this mixture with salt to taste.
Once these vegetables are cooked (al dente), remove from heat and set aside.
Add eggs and egg whites in a large bowl, plus 1 tsp. salt and ½ tsp. of freshly ground pepper, and whisk together well. Once all whisked, add the chives.
Turn heat on low, line the bottom of your skillet with potato slices, then slices of zucchini, mushrooms, peppers and leek mixture, then pour the egg mixture evenly to cover the whole surface of skillet.
Dot the cheese cubes on top, spreading evenly, and then sprinkle the Parmesan cheese all over.
Put the pan in the oven and bake for 15 – 20 minutes, or until the surface has set. You can check with a fork to ensure eggs are cooked all the way through.
Remove from oven when cooked, let it cool for 5 minutes, then loosen the frittata with a spatula, and slide it onto a cutting board.
Enjoy!
FRITTATA: Potato, Leek, Pepper, Mushroom & Cheese
[image error]
This version of an Italian omelette makes for a quick breakfast that will fuel you and your family for the day ahead, and it’s also ideal for lunch, or for dinner by adding a green salad, and crusty bread.
Ingredients:
4 medium potatoes (Yukon gold or russet), peeled and thinly sliced
2 cups mushrooms, sliced
2 cups leeks (thinly sliced)
1 pepper (orange, yellow or red), diced
1 zucchini (yellow or green), sliced
8 oz provolone cheese (you may use cheddar, mozzarella, or any cheese you like), diced
2 TBSP chives, minced
8 large eggs
1 cup egg whites
2 TBSP parmesan cheese
1 tsp. salt
½ tsp. freshly ground black pepper
Olive oil
Directions:
Preheat oven to 350F
Boil the potato slices for 5 minutes, then drain well and pat dry with paper towel
Heat an iron skillet (or a non-stick, oven proof pan) over medium-high heat, and add enough oil to cover the bottom (about 2 TBSP). Once oil is heated, add the potato slices, season well with salt and pepper, and cook until potatoes are a golden brown, then remove potatoes from pan and set aside.
Return pan to medium-high heat, add a bit more oil then saute mushrooms, peppers, and leeks, seasoning this mixture with salt to taste.
Once these vegetables are cooked (al dente), remove from heat and set aside.
Add eggs and egg whites in a large bowl, plus 1 tsp. salt and ½ tsp. of freshly ground pepper, and whisk together well. Once all whisked, add the chives.
Turn heat on low, line the bottom of your skillet with potato slices, then slices of zucchini, mushrooms, peppers and leek mixture, then pour the egg mixture evenly to cover the whole surface of skillet.
Dot the cheese cubes on top, spreading evenly, and then sprinkle the Parmesan cheese all over.
Put the pan in the oven and bake for 15 – 20 minutes, or until the surface has set. You can check with a fork to ensure eggs are cooked all the way through.
Remove from oven when cooked, let it cool for 5 minutes, then loosen the frittata with a spatula, and slide it onto a cutting board.
Enjoy!
Advertisements
October 3, 2019
It’s a Kneady Time of the Year
[image error]
ITALIAN BUNS
This warm and cozy bread recipe will guarantee that you’ll be
complimented on your hot buns.
[image error]
INGREDIENTS:
1/2 tsp. active dry yeast
1/2 cup + 3 TBSP water (tepid at 100 – 110 F)
3/4 tsp. honey
2 cups bread flour (if you don’t have bread flour, you can use all-purpose flour)
1/2 tsp. salt
3 TBSP. olive oil (plus more for brushing)
DIRECTIONS:
Add water and honey to a small bowl, and stir so that the honey is incorporated with the water, then sprinkle the yeast on top of water, and let set for 5 minutes (or until yeast has foamed). Stir well.
Add flour and salt into the bowl of your stand mixer and whisk together, then make a well in the middle. If you don’t have a stand mixer, do the exact same thing, using a large bowl.
Add the water, honey, yeast mixture to the middle of the flour mixture.
If using a stand mixer, use the dough hook attachment and turn on medium, and let it knead until the dough forms a ball. If there is dough on the sides, simply scrape it off and let it continue kneading for 10 minutes. If you are not using a stand mixer, then knead with your hands on a floured board and knead. About 15 minutes.
NOTE: Here is how you can check if your dough needs more kneading.
Indent the dough with your fingertip, if the indentation fills back quickly, you’re dough has been kneaded enough and you’re ready to let it rise.
If it stays looking like a deep dimple, continue kneading.
Lightly oil (with olive oil) a large bowl, then form the dough into a ball, then roll the dough in the bowl, cover, and let rise in a warm draft-free area for 1.5 – 2 hours, the dough should be doubled in bulk.
NOTE: I let the dough rise in the oven with the oven light on.
Line a baking sheet with parchment paper, then punch down the dough, form the dough into 12 balls, keeping the rest of the dough covered as you form the balls
Place dough balls on the baking sheet, cover, and let rise in a warm draft-free area for 1 hour (or until doubled in size).
Preheat oven to 400F
Brush each dough ball with olive oil and bake for 15 minutes. The buns should be golden, and you can tell if they are cooked by tapping the bottom of the bun—it should sound hollow.
Once baked, remove from oven and put on a cooling rack. Can be enjoyed cooled or warm.
[image error]
Advertisements
September 28, 2019
Bake Someone Happy
[image error]
There’s something about rainy, and windy, cool days where you can hear the leaves rustling that brings out the baker in me.
It’s a way of embracing the change of season after the summer months by filling my home with the glorious scent of baked goods, and satisfying my sweet tooth, and my family’s hankering for home-made goodies are added bonuses.
Here’s a recipe that ticks all the boxes for everyone’s
sweet, tangy, and fruity taste buds.
Sweet Bread filled with Lemon Custard and Blueberries
[image error]
Lemon Custard Filling:
INGREDIENTS:
4 large egg yolks
2/3 cup sugar
Zest of 1 lemon
Freshly squeezed lemon juice, 3 lemons
1/8 tsp. salt
6 TBSP unsalted butter, cut into cubes and let it get to room temperature so it’s soft
DIRECTIONS:
Note: If you don’t have a double boiler, you can make your own, with a pot and steel bowl on top, or another pot that fits the bottom pot.
Fill the bottom of a double boiler with 2 inches of water, and allow it to boil on high.
Once boiled, reduce to low heat and keep it at a simmer.
To the top of the double boiler, add: sugar, lemon zest, lemon juice, salt and egg yolks.
Whisk this mixture until it’s completely blended, and continue to whisk until the custard cooks. Constant whisking will prevent the egg yolks from curdling, and it will give you a nice, smooth custard.
Once the mixture is thickened (about 10 minutes), remove from heat, If curd isn’t thickening, turn up the heat and constantly whisk.
Note: If you find it’s not thick enough, turn up the heat a little, not too high and keep whisking for a few more minutes.
Once thickened, remove the pot from heat and stir in the butter pieces. Allow the butter to melt inside the mixture.
Pour mixture into a bowl and cover with a plastic wrap so it is touching the top of the custard as this will prevent a skin from forming on top, and set aside to let it cool.
Blueberry Topping:
INGREDIENTS:
6 TBSP sugar
1 TBSP cornstarch
2 TBSP cold water
DIRECTIONS:
2 cups fresh blueberries (or your favorite berry)
½ TBSP butter, unsalted
½ TBSP, freshly squeezed lemon juice
In a saucepan, add sugar, cornstarch, salt and water and heat over medium heat, stirring until smooth.
Add the blueberries and bring to a boil.
Cook and stir for about 2 minutes or until thickened and bubbly.
Remove from the heat, then add butter and lemon juice, stir until butter is melted.
Set aside and let cool.
Egg Wash:
Beat together:
1 large egg, beaten
1 tsp. water
Sweet Bread:
INGREDIENTS:
3 TBSP white sugar
3/4 cup milk, whole milk works better
2 TBSP butter, unsalted
2 tsp olive oil
2 large eggs, beaten
1 TBSP yeast
2 1/2 cups all-purpose flour, sifted
1/8 tsp. salt
DIRECTIONS:
Add: sugar, milk, butter and oil in a sauce and heat on medium low, stirring.
After all ingredients are warmed through, remove from heat and briskly whisk in the beaten eggs.
Add the yeast to this mixture and mix.
Pour mixture into a bowl and cover the bowl, let it sit for five to 10 minutes to activate the yeast.
Sift the flour and salt together, then add to the mixture, and mix gently, until all the flour is incorporated.
Cover and set aside at room temperature, and let it rise for one hour.
Sift the flour and salt together, then add to the mixture, and mix gently, until all the flour is incorporated.
Cover and set aside at room temperature, and let it rise for one hour.
Sprinkle some flour on your working surface, then gently roll out the risen dough into a rectangle. You can add a bit more flour one your rolling pin, so it doesn’t stick.
Once your dough is rolled out to approximately 16 x 12 in size, spoon the lemon custard in rows.
At this point you can do one of two things; you can braid the bread, gently criss-crossing, and using a spoon pressing the filling in so it doesn’t spill out while baking.
ANOTHER OPTION: Or, you can roll up the dough in the shape of a log, placing the seam underneath, then pinch edges of the log so the filling doesn’t pour out.
If you breaded the bread, add a dollop of the blueberry mixture, dotting the blueberry mixture on the opening, or you can also choose to add a few dollops of blueberry mixture inside the bread. You can use your imagination with the berries.
Line a baking sheet with parchment paper, and transfer your dough to this baking sheet.
Let bread to rise for 30 minutes.
Pre-heat oven to 375 F
Make your egg wash by whisking egg and water well, then brush the egg wash over the bread, and put the bread in the oven.
Bake for 18 to 20 minutes, until the top of the bread is golden.
Once you remove it from the oven, and it cools to warm, you can dust your bread with icing sugar.
Enjoy with your favourite hot beverage.
[image error]
Advertisements
September 26, 2019
A New Life After Death
On May 4, 2017, I hung onto my husband’s hand as we listened to a team of specialists explain the ramifications of my husband’s diagnosis of Stage IV Pancreatic Cancer.
In that moment, all the oxygen got sucked out of our lives, and it felt as if someone had turned off the light switch to our world, shrouding us in darkness.
I was filled with fear, angst and an intense sadness and I worried I would never regain any composure or strength.
It was my husband who composed himself quickly, squeezed my hand and said, “We’ll get through this.”
[image error]
I felt the love flow from his fingertips straight to my soul; we took deep breaths and pulled ourselves together, and as we did throughout our marriage when faced with a challenge, we held onto to each other tight, and prepared for the emotional roller coaster we knew we were about to take.
From that moment on, we filled our home with love, laughter, and spending every minute of every day together, celebrating the moments, cherishing our time together, with family and close friends.
We turned the seven-hour chemo treatments at the Cancer Center into “dates,” complete with all our favourite board games, snacks, and the memory board we put together filled with pictures of our travels, and family adventures through the years.
[image error]
Cancer is a short drive from optimism and laughter to the cul-de-sac of worry and anxiety about the future, however, we remained adamant about taking it one moment at a time, working hard not to drive down “What-if Avenue” or “Brooding Dead End.”
[image error]
My husband was bombarded with countless blood tests, medication–enough to open our own pharmacy, treatments, clinical trials, emergency trips to the hospital, and endured harsh side effects.
He went through all this, maintaining his incredible sense of humor, wit, selflessness, and kindness; never complaining or asking “why me?”
A true warrior.
[image error]
On June 5, 2018, we were delivered devastating news; there were no more treatments available, as the cancer had spread and there was nothing else that could be done.
I held my husband’s hand and said, “We’ll get through this.”
For the first time since I’ve known him, he looked at me, despondent and said, “Not this time, my love.”
On July 10, 2018, I held my beloved husband in my arms as we said our last “I love you’s.”
[image error]
Since that day, I have faced the hardest months of my life. In the early months, it felt like I had lost a limb, was dropped off in a dark forest, with no instructions on how to find the light, and having to navigate my way through this forest without the use of a limb.
Every day presents a new challenge, the grieving at times is more intense now than in the early days, and missing him is even hard to put into words.
[image error]
For those of you who have endured the loss of a spouse—that person who is not only your lover, but best friend and the one person that would’ve helped you the most during this grieving period, you know that it changes you as a person.
I did find my way out of that dark forest, although, it still feels like I am missing a limb, and embraced my mission of moving forward and honouring my husband’s life, and his legacy of live, love, laugh and stay passionate about all things that bring positivism into my own life and into my family’s life.
With the support of family, friends and a group beautiful souls who have also lost their life partners, I’m doing okay adjusting to this new life.
I’ve redecorated my surroundings, changed my daily routine, volunteering at my grandson’s school, enjoying the little ones at every chance I get, and remaining committed to living up to the promise I made my husband that I would continue following my passion with creative writing.
I wanted to let you all know why I’ve been absent all these months, and not updating the blog.
My goal is to start uploading new recipes, and updating you on my creative writing journey, and at times talk about grief, and hopefully reach out and help others who may be struggling as well.
Thank you for sticking with me all these months, and I send out my best wishes and love to you all as you too navigate through the challenges in your life.
[image error]
In Loving Memory of our cherished & beloved Warrior
[image error]
Cancer may have taken your body,
and now Heaven has your soul,
I have your heart; forever intertwined with mine.
Advertisements
January 27, 2019
Widowhood Is More Than…
Widowhood is more than missing your spouse’s presence. It is adjusting to an alternate life. It is growing around a permanent amputation.
Widowhood is going to bed for the thousandth time, and still, the loneliness doesn’t feel normal. The empty bed a constant reminder. The night no longer brings intimacy and comfort, but the loudness of silence and the void of connection.
Widowhood is walking around the same house you have lived in for years and it no longer feeling like home. Because “home” incorporated a person. And they’re not there. Homesickness fills your heart and the knowledge that it will never return haunts you.
Widowhood is seeing all your dreams and plans you shared as a couple crumble around you. The painful process of searching for new dreams that include only you amount to climbing Mount Everest. And every small victory of creating new dreams for yourself includes a…
View original post 465 more words
The Guilt Widows Face In Grief
We expect grief to encompass sadness and depression. Maybe even anxiety. We expect memories to tease our emotions. What we don’t always expect, is for guilt to play such a dramatic role in the process. Guilt tends to weave itself through the very fabric of grief. Intertwined. Unable to be detached.
Guilt sneaks up in various forms and shades. It is sometimes produced by uncontrolled forces in which we have no say, and other times it is our own choices that bring it to a head. The power of guilt, whether external or internal, illogical or logical, is a force as powerful and unpredictable as grief itself. It makes the grief journey complicated and hard to understand. Sometimes we can bear the weight of sadness, but the guilt has power to twist and manipulate us.
In the raw stages of grief, guilt can be found in simple questions…. Why am…
View original post 1,126 more words
April 21, 2018
It’s tangy, hearty, classic & comforting.
[image error]
Vegetable Shepherd’s Pie
This meatless take on a classic comfort food is not only hearty, but it’s filled with robust flavors and you will not miss the meat.
[image error]
INGREDIENTS:
For Potatoes
3 lbs (8-9 medium) Yukon gold potatoes, peeled and cubed
1 cup buttermilk
3 TBSP butter
2 TBSP table salt
sea-salt to taste
dash of fresh ground pepper
DIRECTIONS:
Add potatoes in a large pot and add enough water to cover the potatoes and bring to a boil.
Once boiling add 2 TBSP of salt, and cook until potatoes are tender.
Drain well then return potatoes to the pot.
Add buttermilk and butter to the potatoes and mash until smooth. Add sea-salt and fresh ground pepper to taste, give it a good stir to mix the seasoning in and set aside.
For Vegetables
1 TBSP olive oil
TBSP butter
2 pounds mushrooms (Portobella are meaty and good ones to use), cut into cubes
1 small Vidalia onion (or any other sweet onion)
2 cloves garlic, minced
3 carrots, peeled and diced
1/2 cup frozen peas
1/2 cup frozen corn
1/4 cup fresh parsley, chopped finely
2 TBSP fresh rosemary, chopped finely
1 TBSP tomato paste
2 TBSP all purpose flour
1 cup broth (vegetable, chicken or beef, your choice)
sea-salt
freshly ground black pepper
DIRECTIONS:
Heat oven to 350F
In a saute pan, heat oil and add mushrooms along with 1/2 tsp. salt, and make sure you don’t overcrowd the mushrooms, and cook for about 10 minutes, stirring occasionally.
To the mushroom pan, add: onion, carrots, parsley, rosemary and season with 1/4 tsp. of salt and 1/4 tsp. of black pepper and cook for 10 minutes.
Stir in: minced garlic and tomato paste and cook for 1 minute.
Sprinkle flour over this mixture, stirring to coat all the vegetables and let cook for 3 minutes.
Add broth, peas, corn and stir for 5 minutes.
Turn heat off and spoon the vegetables in a casserole dish.
Top with the mashed potatoes in an even layer. (If you want, you could add a few dollops of butter on top of the mashed potatoes.)
Bake for 20 minutes, then turn the broiler on and broil for 5 minutes.
