Jack of Many Trades, Master of None

September 1, 2014September 1, 2014 / Jodi / 6 Comments

I wonder what those of you that happen upon my blog must think…..

Do you say – what the heck is this blog about?

One day this Jodi chick is baking and sharing recipes…

S’more Cookies Please!

Homemade Haluski – Peasant Food Fit for a King

Another day stamping and gluing and cutting and sewing and card-marking…

child birthday card punch art birds on wire The paper players

Birthdays are for the Birds!

Friends Make the World a Better Place Mojo Monday

Ain’t it good to know you’ve got a Friend!

I also love to take photos and consider myself an amateur student of photography…

Hummin’ the Hummingbird Tune!

polar bear pittsburgh zoo & ppg aquarium

Sunday at the Pittsburgh Zoo

and writing and telling stories gives me such joy.

Remembering Grandma – Stella Star

I thrive on encouraging people – it’s in my DNA (or at least my DISC profile – LOL!)….

Remembering Moments

Hugs

and if I just could find the time to make 1/1,000,000th of the DIY ideas I’ve pinned on my Pinterest boards for decorating or gift-giving…

Wedding Survival Kit

I adore spending time with my family and friends…

The Day We Almost Caught a Fish

Girlfriend Camp

I tinker with gardening…

The Great Tomato Caper

and I truly seek to discover and learn new things always – it keeps me (ahem) young and alive…

A Visit to Four Points Alpacas

I enjoy doing so many things (and am so fortunate to work a full-time job I love too!) that I just wish there were more hours in the day…

or at least wish that I was one of those people that only needed 3-4 hours of sleep a day (tried it for a while – didn’t work out – dangit!)

I sure am a jack of many hobbies and master of none.

But it is fun to be that way – eh?!?

And I love sharing the journey with you – my supportive friends that have encouraged and continue to encourage me to write my blog – and those that have become new friends along this journey.

Tough Mudder

It is so exciting to see new friends subscribe, and comment, and “like” daily.

So on this Labor Day Holiday – I just thought I would share some of these faves from the 100+ posts I’ve shared so far from this labor of love blog I call LifeInBetween.me.

It was really hard to pick favorites, as I have LOVED writing and sharing every single one of them.

What is your favorite thing I write about?

I’d love to hear from you.

Happy Labor Day! Make every thing you labor over a labor of love!

Cheers & Hugs,

Jodi

Sometimes you just MUST have Chocolate!

August 27, 2014August 27, 2014 / Jodi / 6 Comments

Words are not needed…….

Sometimes you just MUST HAVE chocolate!

I could do nothing to perfect this amazingly decadent recipe for Rolo Fudge Brownies shared by one of my favorite bloggers, Cookies & Cups. Thank you Shelly!

Rolo Fudge Brownies (as originally posted by Shelly at Cookies & Cups)

Ingredients

1 box prepared Fudge Brownie mix
1/2 cup caramel sauce
2 cups unwrapped Rolo candy, candies cut in half after measured
1 (14 oz) can sweetened condensed milk
3 cups semi sweet chocolate chips
2 tsp vanilla

First make Fudgy Brownies in a 9×13 pan lined with aluminum foil and sprayed with cooking spray.
Let brownies cool completely.
Pour and evenly spread caramel sauce over brownies, it will be a very thin layer
Spread chopped Rolos over caramel sauce
In a medium saucepan over low heat melt sweetened condensed milk and chocolate chips together.
Once melted remove from heat and stir in vanilla.
Immediately spread over Rolos using an off-set spatula.
Let fudge set for at least 2 hours and cut into squares.

Notes

Store airtight for up to 5 days. If you are using a boxed brownie mix, make according to package directions, but line the pan with foil and spray with cooking spray. It will make removing and cutting much easier. ( I missed this note when I prepared!)

TIP: Did you know you could make sweetened condensed milk from a evaporated milk? I was bummed when I realized I didn’t have sweetened condensed milk in the pantry, but had a couple of cans of evaporated milk. I know there had to be a way to “convert.” I googled – and Voila! – yep – simple – you just need to take a can of evaoporated milk and add (ahem – yikes – are you ready for this??!! ….) – 1 1/2 cups sugar! Boil and let cool.

ENJOY!

Cheers & Hugs,

Jodi

Homemade & Healthy Chewy Granola Bars

August 25, 2014August 24, 2014 / Jodi / 6 Comments

Are you often looking for a quick, yet healthy and energy-packed breakfast or snack-on-the-go? I felt like making something this weekend, but wanted to resist a sugar laden baked good (after making and sharing a hefty portion of “Crazy Addictive Caramel Corn” for a Pig Roast picnic we attended on Saturday) 🙂

I searched a variety of recipes on line, and tried to find a tried and true one I had from a work friend to no avail (Tonya – if you are reading this, I need that recipe again 🙂 )

I ended up using the basics of a recipe I found at Five Heart at Home

and tweaked it up Jodi-style – adding some of our favorite things

granola bkfst

After preparing, I packaged them in individual bags and refrigerated for anyone to grab on the go or for a quick pick me up or breakfast on the fly.

My taste testers (Marty, Nick and Liz) all gave them a thumbs up 🙂

Here’s the recipe as I prepared it, but feel free to substitute your favorite ingredients:

1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil (solid form)
2 1/2 cups oats
1 cup shredded coconut
1/4 cup slivered almonds
1/2 cup chopped dried apricots
1/4 cup dried blueberries

Melt peanut butter, honey, and coconut oil in a saucepan.
Remove from heat and stir in remaining ingredients.
Spread in a 13 x 9 pan.
Refrigerate approximately 2 hours.
Cut into bars and wrap or bag individually.
Return to refrigerator.

Feel free to substitute other dried fruits (golden raisins, dried cranberries or cherries) or nuts (walnuts, pecans, peanuts) or even chocolate chips (milk, semi-sweet, white, peanut butter, butterscotch) if you like. They would be great with sunflower or pumpkin seeds, too, but I didn’t have any on hand…

Then, I found this great site called Spark Recipes where you can enter the ingredients to a recipe you create, and it calculates the nutritional information, so I have provided that here also.

Enjoy!

Cheers & Hugs,

Jodi

Oh My Halupki! (Grandma-Style Stuffed Cabbage)

August 21, 2014October 5, 2016 / Jodi / 61 Comments

I think my Grandma made Halupki (stuffed cabbage to some) almost every week.

When Grandma cooked – even when it was just her towards the end of her life – she cooked for a small army…

… and she ALWAYS made a care package for me.

I visited her at least once a week, and there was always a quart jar of some kind of homemade soup waiting for me in the fridge, usually a container of halupkis (or maybe stuffed peppers or something else that week), and then a bag full of goodies (cookies or cereal or candy or ALL three!) to treat the kids.

Grandma’s 80th Birthday sharing her cake with Nick in our backyard

She kept an ongoing bag in the closet that she added to each time she shopped or made something so I always had a “Grandma Bag” to take home. Sometimes she even picked up dish towels or other small kitchen tools. She was always thinking of me, and always so giving.

I haven’t made halupkis in quite a while, so thought it would be fun to do. (Funny how this blog has inspired me to stretch out of the normal chicken salad, pasta with meatballs, and other “usual” dinners to more creativity so I can blog about it…) Definite bonus for Marty and family and friends that I share the “lovin’ from my oven” with 🙂 .

I hope Grandma would be proud of my halupkis – – – though hers were pure perfection – each sized the same in tight little cabbage packages – – – I’m not so fussy…

Halupki is a dish made of rice, beef, and pork encased in cabbage with a thin, sweet tomato sauce. Every family has their own twist on this traditional “hunky” comfort food dish.

One of Grandma’s tricks for her sauce was to mix tomato sauce, tomato soup and some of the water the cabbage was boiled in.

I hope you enjoy these with mashed potatoes – a must with Grandma’s halupkis.

Here is the recipe as I made it and as I recall from Grandma.

Makes: Enough for a small army (or approx. 60 halupkis)

Preheat oven to 350 degrees F.

3 large heads of cabbage, cored
2 lbs ground beef
2 lbs pound ground pork
2 lbs ground veal
1 1/2 lbs thick sliced bacon
4 cups cooked white rice
3/4 cup chopped onion
4 cloves garlic, minced
3 eggs
Salt and pepper to taste
2 28 oz can tomato sauce
4-5 Family size cans Campbell’s Tomato Soup

Place cabbage in a deep pot and cover with water. Add salt to taste, and bring water to a boil.

Remove outer leaves as they begin to separate from cabbage head. Continue to pull leaves off while boiling for approximately 15 minutes. Trim thick center vein off cabbage leaves. Chop remaining core of cabbage and place in bottom of greased (I use Pam spray) roasting pan.

Reserve 4 cups of the cabbage water to mix with the tomato sauce and soup for sauce. Combine sauce ingredients and place 2 cupx over chopped cabbage in roasting pan.

Chop bacon into bite-sized pieces and fry. When cooked, drain off most of the grease, leaving enough in the pan to saute onions and garlic. Saute until translucent.

In a large bowl, combine ground beef, pork, veal, bacon, rice, onion, garlic, egg, salt and pepper.

Form oblong balls of meat mixture and place in center of cabbage leaves. Fold sides over filling and roll cabbage around meat.

Place in a roasting pan on top of chopped cabbage and sauce. When all are rolled and placed, pour remaining sauce over top of all.

Cover pan, and bake approximately 4 hours, basting every 30 minutes.
ENJOY!

Best Ever Blue Enamel Pot for Roasting Halupkis! You can get it HERE!

Cheers & Hugs,
Jodi

Rosemary Garlic Pretzels

August 13, 2014August 13, 2014 / Jodi / 13 Comments

My recent snack OBSESSION is Rosemary Garlic Pretzels.

Those that know me best know that even though I L-O -V-E to bake…………..

999,997.4 times out of 1,000,000, I would chose a salty pretzel over a chocolate chip cookie as a snack…

to go with my red wine or G&T especially.

So lately, I have been making these SUPER simple, yet oh so DELISH Rosemary Garlic Pretzels.

All you need to do is take a bag of hard pretzels of your choice, break them into “bite-sized” pieces, and layer them on a baking dish.

Then you simply drizzle with some olive oil, fresh chopped rosemary, garlic & herb (or your favorite) seasoning, and (the special ingredient) a drizzle of honey.

Bake at 250 for 30-40 minutes, stirring every 15 minutes, and voila!

A yummy snack!

And you should probably NOT do as I do and put a jar full on your kitchen counter…..

Yummy for the Tummy

at Life In Between.

Cheers & Hugs,

Jodi

BLT with Fresh Basil Mayonnaise – A Simple Sunday Supper

August 11, 2014August 10, 2014 / Jodi / 2 Comments

We had such a wonderful weekend – starting with The Best Book Club Ever Friday evening followed by a fun Saturday with family and friends eating, shopping, brewery touring and tasting, and lake cruisin’ at #ConneautLake.

After a busy weekend away, a simple Sunday supper was in order: Bacon, Lettuce, and Tomato (BLT) Sammies with fresh corn on the cob.

The fresh basil mayo is what REALLY puts this sandwich over the top (thanks Joyce for teaching me this yummy twist!). Simply mix some chopped fresh basil and a sprinkle of sea salt to mayonnaise. You WILL NOT REGRET it!

I picked up a loaf of Mediterranean Sourdough bread at the local farm market (#Soergels) where I also got the Yellow Heirloom Tomatoes and Corn on the Cob.

All you need do is: Toast the bread, then generously spread with some fresh basil mayo. Top that with lettuce of your choice, fresh sliced tomato and a couple slices of crisp smoky bacon. Smoosh it together and ENJOY!

Add a side of corn on the cob with a sprinkle of Old Bay Seasoning (thanks Rob for this idea, because now I don’t even want or need butter on it!) – and that completes a yummy, but simple Sunday supper.

I’m just guessing, but I think this dinner would also taste good ANY night of the week :).

Cheers & Hugs,

Jodi

Jack Daniel’s Bacon Mac n Cheese

August 10, 2014August 9, 2014 / Jodi / 6 Comments

If you are looking for an extra special version of Mac n Cheese to take to a picnic or party or special event – meet Jack Daniel’s Bacon Mac n Cheese.

We were heading to “The Best Book Club Ever” this weekend and were to bring wine and cheese or a cheese dish.

Well – knowing “The Best Book Club Ever” host’s love of all things Jack Daniel’s…

and pretty much everyone’s love of bacon – I couldn’t resist this combo to try out and take.

I found a recipe by Julie Espy of White Lights on Wednesday and tweaked it up Jodi-style, then doubled the recipe since we were feeding a crowd, and put it in the crockpot to keep warm after baking.

I have to say – it was a hit. What a yummy combination of bourbon soaked smoky bacon that gets candied with brown sugar and cayenne for a kick that stays with ya and creamy cheese and noodles.

This should probably not be on your regular weekly dinner menu (though you may want and crave it after experiencing) because it is only low-fat and low-calorie when served at parties….

But when partyin’, it goes great with an icy glass of Jack and lime.

If you want a crowd pleaser, make this for your next gathering!

Jack Daniel’s Bacon Mac n Cheese

1 lb thick sliced bacon
½ cup Jack Daniel’s Tennessee Whiskey + 1 Tbsp
1 cup brown sugar
1 teaspoon cayenne pepper
1 pound macaroni pasta
3 tablespoons unsalted butter
⅓ cup all-purpose flour
2 cups milk
1 cup extra sharp cheddar cheese, shredded (do not use pre-shredded cheese in the bag!)
1 cup smoked gouda cheese, shredded
1 lb ball fresh mozzarella cheese, broken into pieces
½ teaspoon paprika
Salt and pepper to taste

Preheat oven to 400 degrees F.

In a small saucepan, bring ½ cup Jack Daniel’s to a boil. (WATCH CAREFULLY – and cover with a lid. I didn’t put a lid on mine and was making double. I put it on to boil, turned around, and when I looked back, a flame 2 feet high was rising from the boiling alcohol. No worries – we all survived – just lost a little Jack in the process.) Reduce heat to medium, and simmer until reduced to 2 tablespoons. (My flaming alcohol reduced very quickly, but I don’t recommend that method!) Remove from heat. (I really think you could make this without even heating the Jack and may just skip next time, so feel free to do that if you prefer.)

On a plate, combine brown sugar and cayenne. Dip bacon into Jack Daniels and then press each side into brown sugar mixture to coat. Place on a baking sheet (with sides if you don’t want bacon grease and alcohol dripping in your oven). Bake for 7 minutes, then flip and bake for about 5 more minutes. Remove the bacon to a plate coated with non-stick cooking spray to cool. Chop bacon when cool.

Bring water to a boil in a large pot. Add macaroni and cook until al dente. Drain pasta; set aside.

While pasta is cooking, melt butter in a medium sauce pan over medium-high heat. Add flour, and whisk to combine. Add 1 tablespoon Jack Daniel’s and whisk into roux. Whisk in 1 cup milk until combined. Add remaining milk. Whisk frequently until sauce thickens and begins to bubble. Add cheeses; whisk until cheeses melt and sauce is smooth. Add paprika and salt and pepper to taste. Pour sauce over pasta, and add chopped bacon. Stir until pasta is completely coated in sauce.

Bake for 30-40 minutes uncovered until top begins to brown and cheese sauce is bubbling.

ENJOY!

Cheers & Hugs,

Jodi

Pittsburgh-Style Sprinkle Thumbprint Cookies

August 6, 2014August 5, 2014 / Jodi / 20 Comments

So – we have already discussed that we Pittsburghers do cookies for weddings. Right?

Massive cookie tables that serve as appetizers, desserts (along with cake!), and take-home treats/gifts/doggie bags.

Pittsburgh is also kinda famous for our twist on the traditional thumbprint cookie, which is typically filled with jam or fruit preserves and rolled in nuts.

Nope – in the Burgh, we do sprinkles and icing on our thumbprints!

Many of the local bakeries as well as our large grocery store chain, Giant Eagle, make and sell these by the hundreds of dozens. They come in a variety of colors of icing and sprinkles and there is also a chocolate icing version.

The ones I made this week are blue because, well – they are for an upcoming wedding (WOOHOO Jackie and Matt – only a little over a week to go!) – and I wanted to match the wedding color theme (as close as possible with sprinkles and icing – there are only so many shades of blue sprinkles available….)

Here are the ones I made last year for Jake and Colleen’s wedding in yellow.

I must give credit to two great baking bloggers for this recipe: Michelle – Brown Eyed Baker and Chelsea – Chelsea Bakes.

Pittsburgh-Style Sprinkle Thumbprint Cookies:

2½ cups all-purpose flour
½ teaspoon salt
1 cup butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
Sprinkles of your color choice

1. Preheat oven to 350 degrees F.

2. Using an electric mixer on medium-high speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the flour and salt. Once it is mostly incorporated, slowly increase the speed back to medium-high and beat for another minute or so until a dough forms.

3. Form tablespoons of dough into balls and roll in the sprinkles. If dough is a bit dry, you can add a little bit of milk or cream or put on your hands when rolling the balls to allow sprinkles to stick.

4. Place on baking stone about 1 – 1/2 inches apart. Make a slight indentation with your thumb or finger on the tops of all the cookies.

5. Bake for 8 minutes, then make a deeper indentation in the middle, and bake for an additional 7-8 minutes. The cookies should not brown much at all around the edges. Transfer the cookies to a wire rack to cool completely.

Icing:
3/4 cup powdered sugar
1 tablespoon corn syrup
1 1/2 tablespoons milk or cream
Pinch salt
1/4 tsp vanilla
1 tsp butter, room temperature
food color of your choice

Stir together all ingredients until smooth, then drop a spoonful into each cooled cookie.

I liken the taste of this buttery cookie to that of shortbread. It is thick and moist and dense and tender flaky all at once.

You need to allow these cookies to cool for quite a long time for the icing to “set.” I leave mine on racks overnight and then place in Ziploc Freezer bags.

To make the chocolate frosting version, see Michelle’s recipe on her Brown Eyed Baker Blog here.

Enjoy these Burgh style cookies.

Cheers & Hugs,

Jodi

Lemon Chicken Parmesan

August 5, 2014August 3, 2014 / Jodi / 2 Comments

I love chicken.

It is so versatile, and I am always looking for different ways to create chicken dinners.

Especially for a hot summer day, I loved this LEMON version of Chicken Parmesan. It is a lighter version of the typical red-sauce chicken parmesan.

I found the recipe from The Recipe Girl’s Blog, and we enjoyed it Sunday evening for dinner.

Delish with angel hair pasta, fresh lemon juice and zest, fresh basil, freshly grated Parmigiano Reggiano cheese, and some bubbly fresh mozzarella on top.

Here is the recipe as I slightly adapted from The Recipe Girl:

Ingredients:

PASTA:
1 box angel hair pasta, cooked and drained
1 tablespoon butter
1 tablespoon freshly grated lemon zest
1/4 cup grated Parmigiano Reggiano cheese (or your favorite Parmesan)

CHICKEN:
4 chicken breasts – pounded to tenderize and make thinner for more even cooking
2 eggs, beaten
1 cup panko bread crumbs
1/4 cup grated Parmigiano Reggiano cheese (or your favorite Parmesan)
1 tablespoon fresh basil (or as much as you like)
1 teaspoon freshly grated lemon zest
salt and pepper to taste
2 Tablespoons butter
1/4 cup freshly squeezed lemon juice
1 teaspoon minced garlic

TOP:
1 small ball fresh mozzarella cheese, sliced
salt and coarsely ground pepper

Directions:

1. Preheat oven to 375 degrees F.

2. Mix the cooked pasta with the butter and lemon zest. As soon as the butter is melted and mixed in, stir in the Parmesan and salt and pepper to taste.

3. Blend the Panko, Parmesan, Basil, Lemon Zest, Salt and Pepper in a medium bowl.

4. Heat the butter, lemon juice and garlic in a large, oven-safe skillet.

5. Dip the chicken in beaten egg, then Panko cheese mixture, and place in the pan. Cook on both sides until golden brown, about 3 to 4 minutes per side (depending on thickness of chicken). Remove the chicken to a plate.

6. Spoon the mixed pasta into the skillet. Place the cooked chicken breasts on top followed by the sliced mozzarella cheese. Sprinkle top with salt and pepper.

7. Bake 15 minutes (or until the chicken is cooked through) covered.

8. Uncover and bake an additional 5 minutes until the mozzarella is bubbly and brown.

Serve and ENJOY!

We sure did.

Cheers & Hugs,

Jodi

A Kangaroo Burger at Burgatory!

August 4, 2014August 3, 2014 / Jodi / 4 Comments

After a “brief” 3 -hour (yep – we rushed!) visit to Hobby Lobby on Saturday with a couple of my favorite girls – my sweet “daughter” in law, Colleen, and one of my BFFs, Janet, to look at/purchase/limit ourselves to various crafty supplies and home décor, followed by a visit to Volkweins’s Music to check in on one of our favorite guys – Jake – we ladies were FAMISHED. It was 3:30 and none of us had had breakfast or lunch – with the exception of coffee and a biscoff blondie :).

None of us had been to #Burgatory yet, so were excited to try! It was a great time to go. We hear there are long lines and standing room only at lunch and dinner time – but since we went at an odd “in between” time for lunch/dinner/linner/whatever you want to call eating at 3:30pm – there was no wait!

I told our awesome waiter Andrew, I would be blogging about this, so I wanted to know what the BEST burger was. He recommended Morty’s Steakhouse.

In addition to being famished – we were extremely parched and excited to try some refreshing cocktails. It was a hot day, and though I am typically a wine or G&T kinda gal, I had a hankerin’ for a beer, so I took Andrew’s recommendation on an amazing IPA. Janet had a Raspberry Ginger Beer combo and Colleen had a “lemonade.” We kinda wanted to try one of their famous drunken “hard milkshake” cocktails, but decided you can only handle so much in one day! CHEERS!

While we were waiting for our food, I had to grab a shot of this humongous sign that might need to be everyone’s Mantra – Honor Thy Burger & Thy Mother! Look at the friendly chap smilin’ for me :).

Andrew was awesome – and (ahem) CHECK OUT the MORTY’S STEAKHOUSE BURGER! It seriously has a huge steak knife jabbed in it to keep it together!

Janet was the brave one of the three of us and willing to take the risk for the sake of us all and tried the KANGAROO Burger. Apparently they choose a different game burger to feature each weekend, and we hit on Kangaroo weekend. This “sandwich” consisted of: garlic crusted kangaroo with cheddar, braised short ribs, roasted cauliflower puree, onion marmalade and mixed greens on brioche. We all tasted it. EVEN Colleen! Probably our first and last time to have kangaroo. Not bad – but not great either.

Colleen had the Standard Deluxe: All natural beef burger with white American cheese, lettuce, tomato, onion, and the house burger sauce. She loved it.

And now – the piece de resistance – the MORTY’S STEAKHOUSE! (and yes – there is a burger under that bountiful bouquet of haystack onions. Are you ready for this? Peppercorn crusted beef burger with horseradish cheddar, haystack onions and cabernet sauce. Like the greatest steak dinner you’ve ever had reincarnated as a burger.

Andrew was right. IT WAS THE BEST! Done to a perfect medium for me. Had to smash it down and crush all those crunchy yummy onions to fit in your mouth, but oh so worth it!

A cute touch at the end of the meal is a custom fortune cookie with a Burgatory twisted message inside actually the best fortune cookie I ever ate. It was super fresh and very vanilla-ee, and the messages were fun.

We would have had a great time wherever we went, but we enjoyed our experience at Burgatory. (even if a burger linner set us back a mere $85 – counting a generous tip for Andrew!) – Budget Shmudget!

Cheers & Hugs,

Jodi

	Anonymous on Homemade Margherita Pizza with…
	Anonymous on Homemade Margherita Pizza with…
	Anonymous on Homemade Margherita Pizza with…
	Anonymous on Homemade Margherita Pizza with…
	Anonymous on Homemade Margherita Pizza with…

the creative life in between

cherishing the moments and exploring my passion for creativity… through art, photography, food, and writing

Food

Jack of Many Trades, Master of None

Sometimes you just MUST have Chocolate!

Homemade & Healthy Chewy Granola Bars

Oh My Halupki! (Grandma-Style Stuffed Cabbage)

Rosemary Garlic Pretzels

BLT with Fresh Basil Mayonnaise – A Simple Sunday Supper

Jack Daniel’s Bacon Mac n Cheese

Pittsburgh-Style Sprinkle Thumbprint Cookies

Lemon Chicken Parmesan

Ingredients:

Directions:

A Kangaroo Burger at Burgatory!

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Ingredients:

Directions:

Share this:

Share this: