This was lunch.
Don’t Judge
Holly Jahangiri
Holly Jahangiri is the author of Trockle, illustrated by Jordan Vinyard; A Puppy, Not a Guppy, illustrated by Ryan Shaw; and the newest release: A New Leaf for Lyle, illustrated by Carrie Salazar.
She draws inspiration from her family, from her own childhood adventures (some of which only happened in her overactive imagination), and from readers both young and young-at-heart. She lives in Houston, Texas, with her husband, J.J., whose love and encouragement make writing books twice the fun.
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I had TOO much pizza AND a cookie. Very bad…, can’t lose weight that way. (and I need to, according to my cardiologist)
I need to, too. And I was doing well, till about two weeks ago.
I had TOO much pizza AND a cookie. Very bad…, can’t lose weight that way. (and I need to, according to my cardiologist)
I need to, too. And I was doing well, till about two weeks ago.
Looks delicious!
Mmmmmmmmm. It is… Was.
Looks delicious!
Mmmmmmmmm. It is… Was.
Can you deliver this to my place, looks delicious! 😋
That might be difficult, but the recipe isn’t at all! Google:
magic bars eagle condensed milk
That’s also on the box of Keebler Graham cracker crumbs. My grandmother taught me to make them when was a kid. Takes about 10 minutes to prep, about 25-30 to bake, then let cool completely if you care about cutting them into perfect squares. Waiting for that is the hardest part.
Can you deliver this to my place, looks delicious! 😋
That might be difficult, but the recipe isn’t at all! Google:
magic bars eagle condensed milk
That’s also on the box of Keebler Graham cracker crumbs. My grandmother taught me to make them when was a kid. Takes about 10 minutes to prep, about 25-30 to bake, then let cool completely if you care about cutting them into perfect squares. Waiting for that is the hardest part.
I highly recommend using baking parchment. For darned near everything that calls for a “greased cookie sheet” or pie pan, if you want to remove it intact, nicely, without destroying the crust. I’m sure professional bakers have other secrets up their sleeves, but that’s mine.
I highly recommend using baking parchment. For darned near everything that calls for a “greased cookie sheet” or pie pan, if you want to remove it intact, nicely, without destroying the crust. I’m sure professional bakers have other secrets up their sleeves, but that’s mine.
Hi,
Its looking very delicious and mouth watering.
It was all of that and more – and far, far too easy to make! 🙂
Hi,
Its looking very delicious and mouth watering.
It was all of that and more – and far, far too easy to make! 🙂