As I am new to blogging and putting myself out there, I feel I must give you a proper introduction to the realm of JP. This telling of events is proper for my “virgin” experience. Yesterday started just as any other day would; woke up late, yelled at traffic, and was greeted by shrill cackling of my co-workers. Lets just say by noon I had been an unwilling participant in three meetings that that pushed me closer to the proverbial edge. I received a call from Chocolate Bear (big as a bear and he’s chocolate) needing to hijack my computer. During our conversation we came to one conclusion. Happy Hour!
The Plan was put into motion. I cancelled all of my meetings and placed a call to the roommate, who just so happens to work in the same building. Done, the wheels were greased and the troops, well the troops were more than willing to participate. Houlihans was the unsuspecting target and cheap 2-4-1 gin and tonics was the mission. Chocolate Bear (CB), the roomy, and I proceeded to rack up a $70.00 tab sans tip in the matter of about an hour. It was magical. The stresses of the day, hell, even week just melted away drink by cheap, glorious drink. But wait, I forgot to cook the ham! Oh wait, I forgot to buy the damn thing too.
For some crazy reason I felt I should bring the only pork product to a thanksgiving pot luck featuring several Jews, Muslims, and Vegans. Yea, I’m like that. Kind of like drinking a beer in front of an alcoholic. So here we are the 3 London Crack ambassadors, lit like the 4th of July in the grocery store. I get the feeling that the guy behind the butcher counter is holding the best hams out on me, as if somehow he is the door man for the black market of pork. He came to the quick conclusion that we were hammered and proceeded to give me a 20% discount just to get rid of me. Smart man! Our next brilliant idea was to roll by mama duke’s house and swipe a “bitchin platter.”
Back at the honey comb hideout I whipped up a concoction of 1 pound brown sugar, “splash” of mango rum, coke, cinnamon, and what ever glaze packet came with my discount ham. I put the ham in a newly acquired disposable aluminum pan (I’m lazy) and coated it generously with the concoction. In the oven it went and out came the Diplomático. CB and I went out for a smoke and exaggerated conversation, leaving the backdoor open. CB turns to me and says, “dude that ham is smelling really good.” Then I see his attention shift to the door, “dude your kitchen is on fire.” He said it so non-chalantly that it didn’t sink in for about a second, thats when the fire alarm started going off. Smoke is billowing drifting out of the oven. I go and open the oven and sure enough, that cheap piece of shit pan had obtained a small rip during the transition from counter to rack. It looked like I was cooking caramel crude oil on the bottom of my stove. A small fire had started in the back of the oven, due to the mass amount of fuel provided. So what does a trained fire-fighter do when faced with an oven fire? Right, I stuck my head in the oven and blew it out as if it was my birthday. In one big breath, problem solved. Closed the oven and back out to finish my smoke. What could I do damage was done and the ham was unharmed. After my smoke and a few refills, I carved it like a champ. All fingers in tact.
This morning, woke up feeling a little furry. Went through the routine of yelling in traffic and dealing with people, to show up with a beautifully carved ham laid out on a “bitchin platter!” I was an office rock star to all of the carnivores. No one knew my struggle and my status as the man went up a couple notches. Boo yea.
I hope you enjoy reading it as much as I do living it. Cheers!








Then get out the trust ax and go swinging away on the closet orange tree to you. Also, add 2 oranges to the wood and squeeze the juice all over the wood. This is where it gets
This is the point in which you need to place the pork on the opposite side of the smoker you intend to use. I prefer to put my meat close to the stove pipe (that sounds really bad). Once you have it all set up, drop those firey coals on top of the wood and oranges.
Close ‘er up and and let it go for 8 hours. Every hour or 2 check the smoke level, if it is not coming out at a decent rate, throw some more wood on the fire. It should look something like this.
Once it comes off the smoker, shred the meat off the bone (sounds uncomfortable) and place in a roasting plan large enough to hold it. Cover with foil and place back in the fridge. Next day, throw it in the oven on 225 for about 2 hours and it will then be ready to go. By placing it back in the oven, it allows all the fat to break down and re-marinate-keeps everything nice and juicy.



























































This is Sofia. The Coppola Vineyard’s sparkling California white wine. 70% Pinot Blanc, 20% Sauvignon Blanc, 10% Muscat Cannelli. In A Freakin Can!
Did I mention it comes with it’s own flexi-straw attached?
Yes, I am drinking sparkling wine in a pink can with a straw.
Hello, you are not too bad.
Oh Shit! How did that pinky get out there?
Oh yea, things are looking up!
This has a bit of a kick… Yet smooth and classy. You know trailer park classy.
This stuff is really freaking good!
I am sad it’s all gone. 



Apparently it’s easy to keep it within 140 characters when u dnt use rl wrdz.
He is an English BullDogge and Black German Sheppard mix. He is an all around badass!
Look out, he’s a killer… A lady killer!
So what if he is a 100 pounds of teeth and muscle, he just wants his bone.
He is chill as a pussy cat! In fact he love da Kittehs!
In fact his favorite spot is chilling on the couch.
He just wants to ham it up.
This is my baby boy Winston. So, Michael Vick or even Peter King from Sports Illustrated, come talk shit on my dog. I dare you! Vick, you would be subject to the Texas trespassing rule and Mr. King, you may need to be smacked around with your own magazine if you feel these type of animals are dangerous. Just like with guns, its not the gun it is always the human behind it.
and a little further back…
Wait for it…
And for the final blow…. 6th grade skater hair!


























I live with my plate as full as possible at all times. I am a wife, and a mother of 2 beautiful children. I work, write, blog, and I am a full time student.
Looking at my back, you might not be able to make sense of what it means. The Kanji up my spine is the combination of my name and my husbands. He has the same one on his forearm. Tattoo’s have become kind of a bonding between us. He has a love for ink like I do, and I would say that he has inspired me to be more liberal in regard to tattoos.
My back piece is a work in progress. The stars represent my firm belief in fate and that those who pass stay with you… their watchful eyes the stars that shine above us. I think that eventually, each star on my back will represent a person who I love and who I have lost. I have a portrait of Marilyn Monroe on my inner thigh. I plan to have more of her inked on me. We share the same birthday, you know … and from a very young age I felt as if I related to her life. Her story. Her passion. She was who she was, as I am who I am. And it didn’t matter what anyone said or thought… she stayed true to what she believed.
I plan on more ink in my future. I am not sure what exactly yet. It will come to me in a wave of inspiration I am sure. It always does. What I am sure of is that the permanence is a part of me. A commitment to who I am. A statement that we can be at whatever place in life that we want to be… and have ink. And show it off. Rock it. Loud and proud.









Two weekends ago I was up in Pittsburgh visiting my friends
so interesting how the two shows are clearly similar: snarky commentators, CGI backgrounds, and canned laughter. While it sounds like a recipe for a crappy show, I actually enjoyed the snarkiness.















































