Brooke Kolek

“Jesus Christ,” Tasha said. “Do you mean humping? Because that’s what you were doing when I woke up, you horndog.” “I am not a corndog. We have been over this. I do not identify as any human snacks. Including nachos, which you called me that first night you met me.”
― Ursa Dax, Longing for the Alien Lawman

“Then I slip away to join Clover, sliding an arm around her waist as she chats with Brenna. I excuse myself from Reed and make my way to Clover, sliding an arm around her waist as I join her conversation with Brenna.”
― Heather Ashley, Unexpectedly Ever After

“Butter or cooking spray for greasing 4 large Russet potatoes ½ onion, diced thin 1 (10¾-ounce) can condensed cream of chicken soup 1 can of the soup can filled with water 1 cup sour cream”
― Louise Davidson, Casserole Forgotten Recipes: Old-Fashioned Breakfast and Dinner Casseroles That Are Still Amazing Today!

“2 cups shredded mild cheddar cheese ½ cup butter, melted Salt and black pepper, to taste Directions Preheat the oven to 350°F (177°C). Grease a 9x13-inch baking dish with butter or cooking spray. Peel the potatoes and shred them with a grater or with a food processor. Set aside. In a large bowl, mix the onion, soup, can of water, and sour cream. Add the shredded potatoes. Mix to coat well. Transfer the potato mixture into the baking pan and spread it in an even layer with a spatula. Bake in the preheated oven for 45-55 minutes or until the top is golden brown and the casserole is bubbly. Serve warm.”
― Louise Davidson, Casserole Forgotten Recipes: Old-Fashioned Breakfast and Dinner Casseroles That Are Still Amazing Today!