I need your feedback!

I just reached 4 thousand and 50 followers on the blog! I am so grateful to you all for following me on my journey
Now I want to ask you this. What would you like to see more of on here?
Here is what I have on offer, do let me know what you enjoy reading and hearing about!
1. Daily life updates
2. Nitro!
3. disability related posts
4. Mental illness related posts
5. posts about did and our alters and dissociative identity disorder in general
6. posts about my work on friendly call
7. recipes
8. dr. barry updates.
10. poetry
11. therapy updates
12. weight loss updates!

tell me what you like, what you enjoy, and what you’d love to see more of! I’m really interested to know your thoughts!
and thank you again for making my blog a success!

Virus-free. www.avg.com

A dog tale!

dear sweet nitro
stubborn you are
sitting on the rug
refusing to go out for me
what will I do with you
But I do have to say
You are soo cute
The way you refuse to come when I call you
Its funny
The way you plant your bum on that rug
And sit there steadfast
Looking at me
with those big puppy dog eyes
As if to say
Dont put me out in the rain
I love my nice warm house to much to go out there in that cold!
Please, I just want to go to bed!
In your bed, mommy!
Oh how I love that dog!

Virus-free. www.avg.com

Tygpress! Result!

I think I finally have a result from tygpress! Is the site, tygpress.com?
I think they took down all of my blog posts!
I searched on there but don’t see any of mine now!
So I think sending those emails did something!
I hope I’m right! Can someone check for me?
Maybe I am wrong? I’m a little paranoid now about my content being up on their site!
If you can check on tygpress for therapy bits and let me know, I’d appreciate it!

Homemade snickers icecream

Homemade Snickers Ice Cream



For the ice cream base-


3 cups half & half
1 /2 cup unsweetened cocoa powder
1 cup heavy cream
7 large egg yolks
1 cup granulated sugar
1 tablespoon vanilla extract


for the nougat-


2 tablespoons butter
1/2 cup granulated sugar
2 tablespoons evaporated milk
3/4 cup marshmallow fluff
2 tablespoons peanut butter
1/2 teaspoon vanilla extract


for the caramel sauce-


1/2 cup granulated sugar
2 tablespoons water
1/3 cup heavy cream
1 1/2 tablespoons butter
1/2 teaspoon vanilla
1/2 cup chopped salted peanuts
1 oz. finely chopped semi sweet dark chocolate


For the ice cream:


Pour 1 cup of half & half into a medium saucepan and whisk in cocoa powder until combined. Pour in remaining half and half and heavy cream and heat over medium low heat, stirring frequently until it comes to a small simmer.  Turn off the heat. In a separate bowl, whisk egg yolks until pale yellow. Slowly
incorporate granulated sugar until mixture thickens slightly to create ribbons that fall back on itself. Take about 1 cup of the hot milk mixture and whisk
it into the eggs to temper. Whisk in another cup, then stir the tempered eggs into the pot. Heat over low heat stirring frequently until mixture reaches 175 degrees. Remove from heat and stir in vanilla. Strain into a bowl sitting on ice {to cool the mixture quickly}. Refrigerate 24 hours.


For the nougat:


Melt butter in a small saucepan. Stir in sugar and evaporated milk and cook over medium heat to melt. Reduce heat to medium low and simmer lightly for 5 minutes. Remove from heat and stir in remaining ingredients. Pour onto a parchment paper lined plate or baking sheet. Cool 1-2 hours, then cut into small  bite-sized pieces.


For the caramel sauce:


Place sugar and water into a small saucepan and bring to simmer. Mixture will stay white, then become clear as the sugar melts, then start turning amber
in color. Once it turns a light amber, reduce heat and whisk in heavy cream. It will bubble violently at first, but keep whisking and it will all melt together to become a sauce. Stir in butter and vanilla. Pour into a bowl and cool to room temperature.


To make the ice cream:


Pour chilled chocolate ice cream base into a frozen bowl of ice cream maker and churn 7-10 minutes until smooth and frozen {like soft serve}.
Scoop half of the mixture into a large Tupperware container. Top with half the nougat pieces, half the peanuts, half the chopped chocolate and half the caramel sauce.
Swirl into the ice cream using a butter knife. Repeat with remaining ice cream and ingredients. Cover and freeze 4-6 hours until firm. Scoop into bowls or cones and enjoy! Best ice cream ever.