The Award Losing Maple Bourbon BBQ Sauce!

If you were to ask me how many BBQ Sauces I’ve bought over the years I would tell I can’t remember exactly but the number is probably around 1,742.

If you were to ask me how many of these BBQ Sauces I threw in the garbage after the first try (and sometimes after only one single revolting sniff) I would tell you I can’t remember exactly but the number is probably around 1,740.  The other two bottles I smashed against the kitchen wall.

BBQ Sauce has 3 basic ingredients and a few spices so I have no idea how they’re screwing this up.  My guess is, the creators of most mass produced BBQ Sauces are vegetarians. And angry ones at that.

Because of this I started making my own BBQ Sauce a few years ago.  It was a basic concoction of vinegar, brown sugar, ketchup, chili powder and a bunch of other spices.  It’s good.  Shockingly in fact, it’s good enough to eat.  Which is more than I can say for any single bottled BBQ Sauce I’ve ever purchased.

Then a couple of years ago I hosted a lifestyle television show that featured award winning BBQer DivaQ. DivaQ is in fact her given name. It just happens that it was given to her by a big, greasy, ceremonial pork butt.

On the show she cooked a pig on a spit (totally gross) and made a delicious BBQ Sauce from scratch.  The recipe was on loan to her from another BBQing champion.  Without a doubt it was the very best BBQ Sauce I’ve ever tasted in my entire life.  I kept licking the spoon like it was sort sort of meat popsicle.   I’ve been making that BBQ Sauce ever since.

Fast forward to last December when I received a Bayou Classic Smoker for my birthday.  My boyfriend had been looking for a Big Green Egg but couldn’t find one.  He happened upon the used Bayou Classic Smoker on Kijiji by chance and bought it.  Turns out the guy selling it was a big BBQ fanatic.  An actual competetive BBQer who heads up the Black Pig BBQ team and goes by the name Big Dog.  I’m going to assume  this is also not his name as it would appear on his La Senza Bra Club card, but the name given to him by some ceremonial BBQ chief. Or a rack of ribs.

After we got the smoker set up I emailed Big Dog to thank him for the great deal on the BBQ. In return he emailed me saying if I needed a good sauce recipe to let him know.    I politely (because I’m always very polite to people until I get to know them) told him that I already had a favourite sauce.  A delicious Maple Bourbon BBQ Sauce passed on to me by Diva Q.  A sauce that tastes as though it has been kissed by maple syrup covered angels.

Ahem.  Here’s where things get kind of embarrassing.  The originator of that delicious BBQ Sauce I got a few years ago and loved so much?  It was Big Dog’s BBQ team. He informed me of that fact.   Even more embarrassing?  It’s his world renowned award losing BBQ Sauce.  It’s a loser sauce.  Seems he’s travelled North America with this sauce losing competition after competition with it.   He explains why much better than I could so if you’re interested in why this is an award losing BBQ sauce, click here.   He has since changed his sauce recipe and is currently ranked by the Jack Daniels Invitational as #3 in the World for ribs.

But I don’t care if it is an award losing recipe.  I love it.  I’m sure if I entered them in anything my cats would be award losing too but I still love them.  (I mean in a cat show, not a BBQ competition)

So for your BBQing enjoyment …

Big Dog’s Award Losing Maple Bourbon BBQ Sauce





2 cups brown sugar

2 teaspoon ginger

1 teaspoon cayenne

1/2 cup white wine vinegar

2/3 cup bourbon (Jim Beam preferred)

1/2 teaspoon salt

8 tablespoons maple vinegar (can substitute with 4 tablespoons of white wine vinegar mixed with 4 tablespoons of maple syrup)

2 tablespoon white sugar

2/3 cup maple syrup

1 cup ketsup

1/2 teaspoon vanilla extract

Add all your dry ingredients into a pot.

2 cups of Brown Sugar

2 teaspoons of Ground Ginger

1 teaspoon of Cayenne Pepper

1/2 teaspoon Salt
2 Tablespoons of White Sugar

Mix them together.

Add 1/2 cup of White Wine Vinegar

Add 8 Tablespoons of Maple Vinegar (or substitute with 4 Tablespoons white wine vinegar + 4 Tablespoons Maple Syrup)

1 cup Ketchup

2/3 cup Maple Syrup

1 teaspoon Pure Vanilla Extract

And now the elixir.

Add 2/3 cup Bourbon

Whisk ingredients together.

Simmer on the stove for 1/2 an hour.

You just want the sauce to thicken up.

Ladle the sauce into Tupperware to keep in the freezer


A glass jar to keep in the fridge.

BBQ sauce will last for months in the fridge.

So there you have it.  Others may give you award winning this or award winning that.  But really … what other blogger is going to give you an award losing recipe?   That’s what makes me special.

Well that and my uncanny ability to pick up things with my toes.

→Follow me on Instagram where I often make a fool of myself←


  1. Ann Whitmore says:

    The link to Big Dog’s explanation about the BBQ sauce doesn’t work for me…

  2. Karin says:

    Thank you for this recipe, it will kow be a staple in my fridge! I made it and took it to a “wing sauce” party/competition. It didn’t win, but everybody that tried it loved it! The oriblem was there was 22 sauces and very few were able to eat 22 wings haha! Mine was near the end of the table too. Next year I will be first so I can be at the beginning of the table LOL

  3. Reagan says:

    Saw this recipe and wanted to try it… This recipe is mostly about slathering sugars all over meats, etc. Man, is it uber sweet! My entire family thought it was a “sweet” change for BBQ chicken but everyone stated that it needed less sugar overall. When I asked if it was worth making again the general response was negative. Too sweet for a group of 40 individuals.
    It is possibly the sweetest BBQ sauce I have ever tasted and I am age 61. I had a lot of left over chicken after dinner was consumed and that was a first for me. My family usually devours my BBQ. Just wasn’t the case using your recipe. I made it again today to try to eliminate the overbearing sweetness. Cut way back on sugars, added a splash of liquid smoke, and added my fresh homemade red sauce to this recipe instead of Ketchup. A squeeze of fresh lemon brightened this sauce in it’s flavor. I added two additional tablespoons of JB Bourbon. It is still a “sweet bbq sauce” but tastes fresher and not overbearing in ones mouth. I also thickened this recipe so that the sauce easily remains on the chicken during the BBQ process. I was able to use less of the sauce on each piece of chicken which helped with the rich sweetness. Really yummy with these simple adjustments. Thank you for sharing your recipe though. It resulted in a sauce that was very much like yours but suited my families tastes. Appreciate that!

  4. James Peach says:

    Hey there. Just a question – have you tried using a different bourbon, other than the boring ol’ Jim Beam White Label? Not even trying to sell you on another brand, but the Black Label and Devil’s Cut are significantly more robust and I think they’d compliment the sauce quite well.

    If you’re interested, read up on the flavor profiles of either and give one a shot! If you do, lemme know what you think!

    • Karen says:

      I stick to the less expensive Jim Beam white label and if I’m in a pinch I’ll use Jack Daniels. Honestly once you add all the rest of the ingredients you really can’t tell what type of whiskey or bourbon you’ve used. It just adds a bit of bite to the sauce. :) ~ karen!

  5. David says:

    We are having our annual rib cook off at the tailgate this weekend. Every year we have to change up our flavors and be more creative. This year I have soaked pineapple slices in Crown Royal Maple for about 10 days. Then dehydrated and ground them into a powder to form the base of my rub. I was Googling for a sauce to compliment it when I came upon this one you use. I cannot wait as I think it will compliment the rub perfectly. This contest is not like an official KCB or anything like that. Just a fun tailgating contest to test your creative skills. Hopefully I can bring home win #3 this year! This sauce should do it!

  6. Tami says:

    Have you ever tried canning this item? If so, how was it after it was canned? I am thinking long-term for gifts and such. Sounds wonderful!! THANKS!

    • Karen says:

      Hi Tami! I just got your comment while replying to a bunch of comments on this post I just put up, lol. I thought that’s what you were referring to canning, lol! Anyhow … I’ve never canned the sauce. You’d have to check the bible of canning “The Ball Complete Book of Home Preserving” to see what they say. But honestly I make this sauce and it keeps in the refrigerator for months! It isn’t something that spoils easily or quickly. :) ~ karen!

  7. Bill P. says:

    Thank you for sharing this recipe. I looooooooove it. I have made it several times. I changed only two things.

    1. I substitute maple sugar (powdered maple syrup crystals) for the white sugar.

    2. I use Jim Beam Devil’s cut that has had cherries soaking in it in a mason jar. For example, I know we are grilling on the 4th of July. Last week, I filled about a 20oz mason jar with frozen cherries and then poured the Jim Beam Devil’s Cut over them. I will that soak in the fridge for a month (a week works well too, but the longer the more flavor), until I am ready to make the sauce. I am also going to try it with peaches.

    It cooks down to a great bbq sauce. The smoke and peat of the Jim Beam combined with the rich maple and sweet (but not too sweet) cherry flavor in the bourbon make for a sauce that is literally finger licking good.

  8. Bill says:

    Thank you for sharing this recipe. I looooooooove it. I have made it several times. I changed only two things.

    1. I substitute maple sugar (powdered maple syrup crystals) for the white sugar.

    2. I use Jim Beam Devil’s cut that has had cherries soaking in it in a mason jar. For example, I know we are grilling on the 4th of July. Last week, I filled about a 20oz mason jar with frozen cherries and then poured the Jim Beam Devil’s Cut over them. I will that soak in the fridge for a month (a week works well too, but the longer the more flavor), until I am ready to make the sauce. I am also going to try it with peaches.

    It cooks down to a great bbq sauce. The smoke and peat of the Jim Beam combined with the rich maple and sweet (but not too sweet) cherry flavor in the bourbon make for a sauce that is literally finger licking good.

    • Angela Walker says:

      The first time we tried this as listed but just bought Devil’s Cut- may have to try the added cherry flavor as well. YUM!

  9. Alexandra Rutherford says:

    Delicious! I only regret that I made 1/4 recipe. I didn’t want to have extra sitting sauce sitting around, spoiling. I didn’t know it would be good enough to drink. Thank you for sharing!

    • Karen says:

      I know Alexandra! Can you imagine this recipe losing any award, lol?! Also, with regard to it spoiling, I’ve had some in the fridge for almost a year (made it in the summer and didn’t finish the jar until next summer) and it was perfectly fine. Glad you liked it. ~ karen!

  10. Cindy says:

    I have to say, this is an excellent, rich, flavorful BBQ Sauce! We love the layers of flavor, including the vanilla. On canning it (I would never want to be relied upon, so to speak), I’m thinking I might try that. It has a very high sugar content, vinegar & ketchup (vinegar & sugar again). All of these act like preservatives, to my understanding, so I might give it a try. As with all home canned foods, we have to each weigh our decisions! Thanks so much for sharing this recipe!

  11. Carla says:

    Loving exploring your blog and projects! It’s a challenge to stop reading, drooling and start doing. You’ve given me the nerve to try to use leveling compound on the concrete subfloor of a bedroom I want to transform into an office. Just finished repairing a couple of hairline cracks and filling carpet tack nail holes. Next, leveling compound! Thank you for posting this photo of BBQ sauce ingredients. I want to use the exact brand of ingredients when trying recipes, especially for the first time-if at all possible. Can’t tell the name brand of the white vinegar or the name brand of cayenne or ginger in the spice tins. If possible, will you share the info, please? Happy New Year!

    • Karen says:

      Hi Carla. Welcome to my site! I usually buy my spices in bulk so I can buy small amounts so they don’t go stale. So they’re probably from the Bulk Barn. The white wine vinegar is from a local Canadian Brand, President’s Choice, which if you’re from the States you won’t have access to. Just buy a medium cost white wine vinegar and you’ll be fine. Good luck with the floor! ~ karen!

  12. Catherine says:

    I made this sauce on Saturday after finding it online, and used it for ribs. The sauce was a huge hit! I was asked what it was, and where I bought it, so I told them I had made it. I now have to forward the recipe. It was easy to make, and I had everything I needed in my kitchen. This one is a WINNER! Best bbq sauce I have ever had, hands down.

  13. Ron says:

    I just tried your sauce, and I can feel myself slipping into a diabetic coma as I type. A bit sweet for my taste, but I love your writing, so I’ll keep reading as I continue my search for MY perfect BBQ sauce.

  14. Briana says:

    Made this last night for my daughter’s 2nd birthday and it was a HUGE HIT all around. Even my picky nephew went back for seconds and thirds. He tried going back for fourths but my husband beat him to the last rib :)

    So THANK YOU for posting this, it’s the first bbq sauce I’ve ever liked!

    PS. As I made this I had to keep washing the spoon I was stirring with because I couldn’t keep myself from licking the spoon each time I stirred!

    • Karen says:

      Hi Briana – Thanks for taking the time to let me know! It is a completely delicious sauce! Great on chicken too! ~ karen

      • Briana says:

        Yeah, we did chicken and ribs last night, they were both AMAZING! I’ve been dipping my finger in the jar of leftovers already this morning! ;)

  15. Jen says:

    We have been making this for months now and L-O-V-E it. It’s our house-BBQ sauce. :) Thank you so much!!

    Do you think I should be able to put up a bunch of this with a water bath canner?

    • Karen says:

      I’m not sure Jen. I’ve often wondered about that. Truth is though it’ll last in the fridge forever! You’d have to check each of the ingredients and process the jars to whichever ingredient needs the longest processing time. ~ karen!

  16. Gordon says:

    I too have tried many store bought sauces. I tried this and it was awesome. Thank you . . . thank you . . . thank you for sharing.

    • Karen says:

      Thanks Gordon. If this was the losing sauce, you can only imagine what the award *winning* BBQ sauce tasted like, LOL. ~ karen!

  17. Charleen says:

    Just made it as recipe states. Too much cayenne and too much Jim Beam for our liking. It would be nice to scale these down and then add to taste as it cooks. However I won’t be making this again. Not they type of maple bourbon sauce I was hoping for.

  18. Tami says:

    I just finished making the BBQ sauce using your basic recipe but with a few minor tweaks. It is delicious! Can’t wait to mop it on pork ribs. My house smells REALLY good right now! Thanks for the recipe!

  19. angie says:

    We have an alcohol free home, so would I substitute something else to make up for not using bourbon, or would I just leave it out? The big fat liar Internet says to substitute bourbon with vanilla extract and maple syrup, both of which are already in this recipe, or with a sparkling cider. Having never tasted bourbon I don’t know if that’s an acceptable substitute or not. Please let me know what you think. Making my own spaghetti sauce has convinced me that I can make my own BBQ sauce as well! Thanks for your inspiration.

    • Karen says:

      Angie – Just leave the bourbon out, although I’m not sure what the consistency or taste of the sauce will be without it. The bourbon is partly what gives the sauce it’s bite, or kick. Along with the ginger. Give it a shot and see how it works out! ~ karen

  20. Michaela says:

    OMG – I just made this as I am on a canning kick (I started out with TONS of almost spoiled apricots, so i made apricot jame & BBQ sauce with it – anyways)….. This is friggin’ delicious! Thanks for sharing!!

    PS, I am now a fan! You had me a toes. LoL

  21. Thanks for the award losing recipe — and the sense of humor. I enjoyed the humor, but will probably look for a simpler recipe (although yours sounds delicious, it really would make a lot more than I need).

    Be careful about picking things up with your toes … I hear it scares children and shoe salesmen.

    • Karen says:

      Dennis – The recipe keeps forEVER. It makes around a mason jar full, a bit more maybe but you can keep it in the fridge for months and months. I don’t mean to push, but I really think you should make this award losing BBQ sauce. It’s the best BBQ sauce I’ve ever had. Ever. ~ karen

  22. Rita says:

    Todd, thanks for the sugar free sauce. I’m gonna try that too as I’m trying to be sugar free these days (as much as possible) but I will be making Karen’s sauce too.

  23. Rita says:

    Karen, I just made a BBQ sauce from scratch last week, for the first time. It was from George Stella’s low carb cookbook – delicious. Your’s looks great too, can’t wait to try it. This is too funny because I ordered a Bradley Jim Beam Smoker from Costco a couple of days ago. I’m soooo looking forward to playing with it. How do you like yours?
    For a quick (and I find, foolproof) way to make BBQ ribs, I always boil mine for about 30 mins. before I slather on the BBQ sauce and cook them on the barbi or in the oven. I usually boil them up as soon as I bring them home from the store and freeze them in serving size pieces. A quick 5 mins in the microwave and they’re ready to “hit the sauce” (pun intended) and the grill. They’re always juicy and tender. Have a great weekend.

    • Gary Captol says:

      I kno w I am a little late to the party but boiling Ribs is a big No No. It doesn’t do a thing for the Ribs. People think it tenderises the ribs but it doesn’t. If anything it takes away the taste of the pork.

  24. pve says:

    Will you be selling this? I think I will be on line for some bbq sauce and fresh eggs.

  25. KarenB says:

    Whoa ho! I just made this for supper and we loved it. My KIDS loved it. My KIDS!!! Wow. There is a testimonial for you!!

  26. Karen, you oughta try BBQ Cabbage! My hubby invented it during a BBQ Competition. Take a whole cabbage, wham the core down onto a counter-top, twist it and pull it out. Liberally sprinkle garlic powder into the hole and then pack the hole with butter. Wrap the whole head in foil, and place it on the grill with your meat. Turn it every once in a while when you check your ribs/pork shoulders. After a while, open it up and see if it’s cooked through. If not, wrap it back up and cook some more. If done, unwrap it, chop up the cabbage into a serving dish, and drizzle with BBQ sauce. It’s always a big hit!

  27. Ellen says:

    Well this vegetarian is going to slather it on tofu & burgers & roasted root veggies & squash for a start.. & if you haven’t added BBQ sauce to canned beans in tomato sauce, try it… turns hohum into ohyum….Thanks to both you & Black Pig for sharing…

    • Karen says:

      Thanks Ellen! I think it’d taste best on Squash now that you mention it. It’s a very sweet and spicy sauce, seems like it’d go well w/ squash! OH! And we don’t buy canned beans in this house. I would, but my fella insists on making them from scratch. It’s his “item” to bring for every holiday dinner. :) They’re d-e-l-i-c-i-o-u-s. ~ karen :)

      • Shauna Rudy says:

        Recipe, please! My from-scratch beans are always either a little crunchy, or split and mushy. I love beans.

        • Karen says:

          Shauna! Beans. They are a bit of a crap shoot. (no pun intended) The last batch me made, for New Year’s Day, were the best he’s ever made for some reason. I’ll have him make them again this weekend and try to get the recipe/post up for you next week! They take around 9 or 10 hours so … fair warning. ~ karen

  28. Alyssa says:

    Normally, I’d make this with whatever whiskey I have on hand, but there are some things that ought not be tampered with too much. Is it okay to use a different kind of whiskey? I have some kind of aged 12 years whiskey that I got for Christmas last year that neither I nor my husband are partial to.

    • Karen says:

      Hi Alyssa! I’m sure you could use any whiskey, but try to make it similar to a bourbon. (don’t use a sweet whiskey for instance) My next choice would be Jack Daniels or some other Tennessee whiskey. If you don’t like the whiskey you have on hand for drinking, you might not like it in cooking either. However, having said that, why don’t you half or quarter the recipe and give it a shot. Keep in mind it tastes very different on a rib than it does right off the spoon. It’ll seem much stronger just off the spoon, obviously. Lemme know if you try it! ~ karen

  29. Sarah P says:

    Hey now, I’m a vegetarian, and I LOVE making/tasting barbeque sauce! This sauce especially looks amazing. I’m a little uncertain about the vanilla extract, but I will try it nonetheless!

    • Karen says:

      Sarah P! LOL, I had the same reaction to the vanilla extract. So what does a vegetarian put BBQ sauce on? I would like to know every possible thing you think it’s possible to slather this in! It’s soooo good. ~ karen

      • Sarah P says:

        It may sound weird, but beans are one of my favorite BBQ sauce subjects (saucees?) because they soak up flavor so well; that’s probably what I’ll try first. Other things I enjoy in BBQ sauce include roasted veggies (root vegetables work best), or French Fries for dipping in it. And seitan if I want something dense and “meaty.”

  30. Traci says:

    Can this sauce be “canned”? My cousin gave homemade peach preserves to everyone for Christmas. They came complete with little tags with pictures of her and her husband at the orchard where they picked the peaches. I would love to show her up next year by giving out jars of this sauce. (isn’t that what Christmas is all about?)

  31. Liz S says:

    Oh YUM!!! I have shared this recipe with everyone!

  32. Lin N says:

    The BBQ sauce sounds mouth watering cept it would kill me with all that sugar….okay maybe not kill me but do serious damage to blood glucose levels (diabetes).

  33. Jeff says:

    I am making this sauce to try on flank steak this weekend. Thanks Karen! BTW, I was glad to see you added the whiskey straight into the BBQ and not into you as you did in the blog “A Bow for the Boys”. Blogging and drinking can be a dangerous combination. Then again… your handwriting on the BBQ label did look a little skewed. :)

  34. I’m not a BBQ sauce fan (in TX we like the taste of the smoke). When I do ribs though, I make a sugar free sauce (diabetic wife) that we all really like.

    8 oz. can (small) tomato paste
    1 can diet Dr. Pepper (yes, it has to be Dr. P)
    1 tablespoon minced onion (fresh is better, dehydrated will work)
    1 teaspoon paprika
    1 teaspoon Worcestershire sauce
    1 teaspoon lemon juice
    1 teaspoon salt
    1 teaspoon minced garlic

    Saute the onion in a sauce pan. Add the rest of the ingredients, cover and bring to simmer.

    • Teresa says:

      I love Dr. Pepper but can’t drink caffeine. Perhaps I could tolerate it in my bbq sauce since I don’t plan to drink it all. Thanks for the recipe!

  35. maggie says:

    Hey Karen
    Wished I had of known you were looking for a Big Green Egg. I saw one up here at Young’s Point. It was in a fireplace, woodburning stove, BBq place. Odd looking thing. I wondered what it was and it said “Big Green Egg” Never heard of such a thing until then.I will for sure try the sauce since I have great Maple Syrup source, and like you I have not found but 1 bottle of sauce I like and that is Diana’s chicken and rib sauce.

  36. Jacque says:

    You know… I’ve been losing stuff for YEARS and people still keep me around.
    Can’t we just skip the sauce and drink the Jim Beam??

  37. Emily says:


    Now I just need a award (winning/losing) mouth watering rib recipe to got with it. Coming from TN/NC and being transported to the middle of the cornfields of the midwest, there is a lot left to be desired in the way of ribs. Any recipes up your sleeve?

    • Karen says:

      Emily! I have good Kansas City Rib Rub I can post to go with this particular BBQ sauce, but I’m still working on becoming a master rib cooker. Post on my ineptitude to come soon I’m sure. They’re either too smokey or not smokey enough or they’re raw or they’ve over cooked … I’ve probably cooked 2 racks of perfect ribs in my life. I suck. LOL. ~ karen!

      • Mike Sweetman says:

        IM new to this blog also. I am a chef and love cooking ribs. There are a few very easy ways to cook ribs without all the stank of smokers and long hours. I do a dish called “beer & bones” in my kitchen, its fun and customers love the play on sappy old country songs at times. LOL….feel free to ask. I am also starting a blog with more food and beer related topics. I will be buying the domain name today…hope I can join the show…

    • Jacque says:

      There is nothing like NC BBQ! Mostly because it’s the most disgusting thing I’ve ever eaten in my entire life! *BLECK!* I grew up in Ohio, and was transplanted to NC. We live right on the coast, and every time we go out someplace I have to make sure their BBQ sauce is actually RED (or similarly colored) before I will order anything BBQ! LOL

  38. cred says:

    Before bed I decided check your blog again for a new entry (I’m a new fan and yes, I may be addicted) alas, no new post but I reread a few of your $ store posts to get my fix- I had recently returned from Dollarama inspired by your many fab decor ideas and was looking for something I may have missed on my last Dollar-rampage.

    I picked up the glass candy dish for a sugar bowl (and a couple to spare), a few glass candlesticks (like those featured in your place setting) to display a variety of mercury glass balls and of course, the clever magnetic spice jars so that I too can become an expert knitter.

    When I first discovered your blog after watching a Steven & Chris video online, I hit Dollarama with a fervour I usually reserve for IKEA. I was inspired by your halloween wreath, albeit in time for xmas I made a white one with lime green glass balls. Perusing their ugly desktop pen holders, I recalled your multi-purpose candy dish and chose a couple of small chunky glass vases to serve the purpose of holding pens, USBs & paperclips. (When you buy a pen holder at the $ store, it looks cheap but buy a cheap glass vase and use it to hold pens, that’s chic)
    Next it’s the stump table and apparently I have some bbq sauce to make… mmmm!

    Thanks, Karen for all the inspiration and humour- I can relate to both your humorous and diy sensibilities. I’m not near as creative as you but I can swing a hammer or splitting maul, wield a glue gun, a mig welder or cast iron frying pan as req’d. And apparently I can rip off someone else’s brilliance like no one’s business… oops, I mean, with the right muse I can take a clever idea and add my own flavour.
    Love your creativity!

  39. Alisha says:

    I think I just fell in love with you. Those are pretty much my 3 favourite ingredients, ever.

    Thank you!

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