Homemade Old-Fashioned Glazed Donuts

Homemade Old-Fashioned Glazed Donuts!

Seriously…….
could anything be more decadently delish?!

A tender ring of fried sweet dough
drenched in a glorious glaze?

I couldn’t resist making these,
and they did not disappoint.

Every once in a great while,
I allow myself to be treated to a donut….
a wickedly wonderful waste of calories.

But since it is only Hubby and me at home,
a dozen donuts AND holes
are way too much sugary goodness!

So after enjoying one each
(and a few holes – which are completely calorie free  – right?)
I shared the rest.

That really is my joy in baking…
giving it away.

Hopefully creating a brief smile…
a tiny treat or surprise for a loved one or friend.

These are soooooo worth making!
They are easy and quick to make.

I hope you will treat yourself and those you love!

Homemade Old-Fashioned Glazed Donuts

Ingredients:

  • 2 1/4 cup  cake flour  (no cake flour?  no problem!  make it easily by the cupful – take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in)
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/2 cup  sugar
  • 2 Tbsp. butter, room temperature
  • 2 large egg yolks
  • 1/2 cup  sour cream or Greek yogurt
  • Canola oil, for frying

For the glaze:

  • 3 1/2 cup  powdered sugar
  • 1 1/2 tsp. corn syrup
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1/3 cup hot water

Directions:

In a bowl, combine flour, baking powder, salt, and nutmeg.

In the bowl of a stand mixer, beat butter and sugar together until sandy. Add egg yolks, and mix until light and thick. Add dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour.  Cover with plastic wrap and chill for 1 hour.

On a floured surface, roll dough out to about 1/2 inch thickness. Use a donut cutter to cut out approximately 12 donuts and holes.

Pour 2 inches of canola oil into a heavy bottomed pot with a thermometer attached. Heat to 325°F.  Fry donuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

For the glaze:

Mix all ingredients in a bowl with a whisk until smooth.  Dip each donut into the glaze. Place on a wire rack above a sheet of waxed paper to catch any excess glaze. Let sit for 20 minutes until glaze is set.

Best served the day they are made, but may be stored in an air tight container at room temperature for a few days.

Cheers & Sugary Sweet Hugs,
Jodi

Recipe found at:  Huffington Post’s “The Greatest Homemade Doughnut Recipes You’ll Ever Find.

 

Canning & Eating Sauerkraut – A New Year Tradition

canning-saurkraut-processed-jars

On New Year’s Day, Hubby and I canned the homemade sauerkraut we made this year at Krautfest about 12 weeks ago.

canning-saurkraut-marty

In past years, we froze it in Ziploc bags, but we decided to can it this year, and I’m so glad we did.  It tastes so much better this way, and no freezing and thawing.

canning-saurkraut-packed-jars

It was really quite simple to do.  We “cold-packed” it – meaning we did not heat or “cook” the sauerkraut first.  We simply packed the cold sauerkraut in warm, sterile jars and processed them in a hot water bath for 25 minutes.

canning-saurkraut-pot

Easy instructions can be found HERE.

Pork or kielbasa and sauerkraut is a New Year’s dinner tradition in our home and in our area.  Eating it on New Year’s Day is supposed to bring good luck and fortune in the new year.

So eat it we did!  Did you eat yours?

Cheers & Hugs,
Jodi

Bacon & Caramelized Onion Mac ‘n Cheese

bacon-and-caramelized-onion-mac-n-cheese

Bacon & Caramelized Onion Mac ‘n Cheese….

You want to get this in your belly!  No joke!

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Who can resist a yummy, cheesy, creamy, comforting homemade macaroni and cheese?

But add bacon….. and some sweet, buttery caramelized onions…. and oh dear lord!

Mix up you favorite cheeses.  I used extra sharp cheddar, Parmigiano Reggiano, and fresh Mozarella.  Tangy…. Salty and Nutty…. and Dreamy Creamy…. all in one dish!

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I made this dish (adapted from Ree Drummond’s Fancy Macaroni) kind of on a whim at the last minute to serve with our Prime Rib Christmas Eve family dinner.  I was going to roast some potatoes, but then decided to kick it up a notch!  And boy am I glad I did.  What a delicious hit this was!

Make this for your next special occasion.  It’s a guaranteed crowd pleaser!

You can thank me later when everyone is ooooing and ahhhing and singing your praises.

Bacon & Caramelized Onion Mac 'n Cheese

Ingredients:bacon-and-caramelized-onion-mac-n-cheese

  • 1 lb. Rotini or Macaroni or your favorite pasta shape
  • 8 Tbsp Butter (1 stick)
  • 2 Large Sweet Onions, cut in half & sliced thin
  • 10-12 slices Bacon
  • 1 Tbsp Bacon Grease (reserved)
  • 1/4 cup Flour
  • 2 cups Milk
  • 1/2 cup Half and Half
  • 2 Egg Yolks, beaten
  • Salt and Pepper, to taste
  • 1 cup Grated Extra Sharp Cheddar Cheese
  • 1/2 cup Grated Parmigiano Reggiano Cheese
  • 6 oz Fresh Mozarella Cheese

Directions:

Preheat oven to 350 degrees F.

Cook macaroni for 2 mins. less than package instructions. Drain and set aside.

Fry bacon until slightly crispy. Drain on a paper towel. Reserve 1 Tbsp. grease.

Melt 4 Tbsp. butter in a skillet.  Saute onions for 10-12 mins. or until golden brown. Set aside.

Melt remaining 4 Tbsp. butter and 1 Tbsp. bacon grease in a large pot.  Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 min. Pour in milk and half & half, then cook for 3-5 mins.or until thick. Reduce heat to low. Add salt and pepper to taste.

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another min.

Add all cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings.  Add more salt if needed. Add cooked macaroni, and stir to coat.

Pour into a baking dish and bake for 20 mins.

This decadent dish tastes great with with red meat and/or a green salad!

Enjoy!

Cheers & Hugs,
Jodi

Best Ever Pecan Pie

pecan-pie-2

If you have it with coffee, it counts as breakfast.
Right??
Confession – I ate a slice of pecan pie for breakfast the day after Thanksgiving.

There.
It’s out!

And O M G – was it delicious!

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I made this pecan pie for Thanksgiving, and I have to admit,  I was too full of turkey and stuffing and much too busy holding my new granddaughter to even give a second thought to dessert that day.

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But the next morning (while decorating for Christmas 😉  ), I decided to have my piece.

This recipe is simply divine.  If you’ve never tried making a pecan pie, you really should try this.  You won’t be sorry!  MMM MMM Good!

Best Ever Pecan Pie

Ingredients:pecan-pie-2

Pie Crust:

  • 1 cup flour
  • Heaping 1/3 cup Crisco shortening
  • Dash of Salt
  • 1/3-1/2 cup cold water

Filling:

  • 1 cup brown sugar, packed
  • 1 1/2 cups light corn syrup
  • 4 eggs
  • 1/4 cup butter
  • 2 tsp. vanilla
  • 2 cups whole pecans

Directions:

Preheat oven to 350 degrees F.

Prepare pie crust by blending flour, shortening and salt with pastry blender until fine crumbs form.  Add cold water and mix just until dough comes together and can be formed into a ball.  Do not overwork dough – this makes it tough.  Place ball on floured surface and roll out to fit into 9″ pie plate.  Fold dough in half and then in quarters.  Life and unfold in pie plate.  Pinch edges to flute.

Prepare filling by boiling brown sugar and corn syrup in a saucepan for 2-3 mins.  Set aside to cool slightly.

In a large bowl, beat eggs lightly.  Slowly pour the syrup mixture into the eggs, stirring constantly.  Stir in butter, vanilla and pecans, and pour into crust.

Bake for approximately 50-60 minutes or until set.  Cool completely.

Cheers & Hugs,
Jodi

 

 

 

Pappardelle with Beef Ragu

beef-ragu-with-pappardelle-1

We had our first snow of the season here in Mars yesterday.

Not only did it snow, but it snowed ALL day!

After a 73 degree F day on Friday, it was quite a shock, but also such a glorious treat for a lazy Sunday to build a fire in the morning and burn it all day long while cooking and watching football and reading and resting.

After a very busy and exciting week, it was nice.  It was also the first day I didn’t see my new granddaughter since she was born, so I am thankful for text messages and IM pictures and so proud of her Mom and Dad for the amazing job they are doing.  They are naturals, and my heart is so very full.

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My belly is full too….. after making and feasting on this amazing recipe I tweaked a bit from Jamie Oliver’s recipe.

What a perfect dish to cook for hours on a cold day teasing our noses with the amazing aroma and warming the house with the oven on for hours.  Jamie Oliver does his in a pressure cooker.  You could also do this in the crockpot.  But we were home all day, and I was perfectly content to have the oven on.

beef-ragu-with-pappardelle-2

I swear I am a “wannabe” Italian!  I adore Italian food.  In Italian cuisine, ragu is a meat-based sauce that is commonly served with pasta.  Pappardelle are large, broad, flat pasta noodles that originate from the Tuscany region and are similar to wide fettuccine. The name derives from the verb “pappare,” which means to gobble up.

Isn’t Papparedelle so much more fun to say than wide noodles?  And doesn’t it sound so much more delicious?!

beef-ragu-with-pappardelle-4

Hubby said I could definitely make this for company!  It is so full of flavor!  I could just lick the sauce from a spoon!  And then…… when you top it with a tiny bit of finely grated orange zest and rosemary…. the flavors just BURST with freshness too.  The balance between tender slow cooking with deep, layered flavors and fresh, bright citrus – even though just a tiny bit – is simply amazing!

Here is the recipe as I slightly tweaked from Jamie Oliver’s recipe shared in The New York Times.  Hope you will give it a try.

Pappardelle with Beef Ragu

Ingredients:beef-ragu-with-pappardelle-2

  • 2 lbs boneless beef chuck roast, cut into 2-inch cubes
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • 2 sprigs fresh rosemary, plus 1 Tbsp finely chopped leaves for garnish
  • 2 sprigs fresh sage
  • 1 medium sweet onion, peeled and cut into chunks
  • 4 cloves garlic, finely chopped
  • 2 large carrots, peeled and thickly sliced
  • 3-4 celery stalks, thickly sliced
  • 1/2 cup sliced sweet red and yellow peppers (optional)
  • 2 cups dry red wine
  • 1 28-ounce can crushed tomatoes
  • 1 pound pappardelle
  • 4 Tbsp butter
  • 1 Tbsp finely grated orange zest
  • ½ cup freshly grated Parmigiano-Reggiano cheese

Directions:

Preheat oven to 275 degrees F.

Heat 1 Tbsp olive oil in dutch oven on stove top over medium-high heat.  Add beef cubes, and season with salt and pepper to taste.  Stir until beef is well browned on all sides, about 5 mins.  Add rosemary and sage sprigs, onion, garlic, carrots, celery, and sweet peppers. Continue cooking until vegetables are softened, about 5 more mins.

Add wine and continue to simmer until liquid has reduced by approximately half, about 15 minutes. Add tomatoes.  Secure lid and place in oven for 3 1/2 hours.

Cook pappardelle in boiling salted water for 6-7 minutes until al dente.   Drain and rinse in cold water.  Return pasta to pot.  Add butter and Parmigiano-Reggiano cheese.   Mix gently, cover with lid, and let butter melt.

Remove beef ragu from oven.  Discard herb stems and coarsely shred beef with two forks.

To serve, place pappardelle in shallow bowl, top with beef ragu, sprinkle with orange zest, finely minced rosemary and some more freshly grated Parmigiano-Reggiano.

Enjoy!

Cheers & Hugs,
Jodi

New Lighter Chicken Parmesan

new-lighter-chicken-parmesan

Our little garden is just bursting with tomatoes this time of year, and the little cherry tomatoes are so juicy and sweet and delicious and plentiful that I wanted to use them creatively in a recipe instead of the usual simple throwing of them into our dinner salad.

I also have a really healthy crop of fresh basil.

new-lighter-chicken-parmesan-5

Anyone that’s been around thecreativelifeinbetween.com for more than a minute likely knows I LOVE chicken for dinner and am always looking for new, creative ways to prepare it.

So last night, I decided to try a newer, lightened-up version of the classic chicken parmesan recipe that is typically dipped in milk and egg wash, rolled in bread crumbs and fried in oil before topping it with cheese and baking it.

For this recipe, I marinaded the chicken in buttermilk – a great tip for making baked (or fried) chicken moist and tender – and then simply topped it with freshly grated Parmigiano-Reggiano instead of rolling it in bread crumbs.

I’ve said it before, and many of you know this well, but there really is no substitute for the real Parmigiano-Reggiano cheese.  Powdered cheese in a green plastic container will not do.   Other cheeses called “Parmesan” will not do.  The real deal –  Parmigiano-Reggiano is worth the spend (even if you have to skimp somewhere else – like that Starbucks latte or the pricey bottle of red wine).  Nothing can compare to the sharp, complex, fruity/nutty, strong savory flavor and slightly gritty texture of Parmigiano-Reggiano.  Inferior versions can impart a bitter taste, so if you think you do not like “Parmesan” cheese, because you ate the powdered stuff from the green plastic container as a kid, please give the real “parmesan” a try!  You won’t regret it.

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I then roasted it along with lots of sweet, juicy marinated tomatoes with tons of fresh garlic and basil and healthy extra virgin olive oil.

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We ate ours over whole grain thin spaghetti and a tossed fresh green salad.  It was divine!

Don’t expect it to taste like the familiar fried version soaked in sauce (which is quite yummy in moderation!), but allow yourself to enjoy the fresh, lighter flavors of this wonderful winner, winner of a chicken dinner!  (You knew I had to say it – right?!)

new-lighter-chicken-parmesan-2

Here is my recipe, which is adapted from one I found on Epicurious.  Hope you’ll give it a try and let me know how you like it.

New Lighter Chicken Parmesan

Ingredients:new-lighter-chicken-parmesan

  • 3 lbs boneless chicken breasts and thighs
  • 1 cup buttermilk (you can easily make by adding 1 Tbsp vinegar to 1 cup milk)
  • 3 cups cherry tomatoes
  • 1/3 cup olive oil
  • 1/4 cup finely minced fresh garlic
  • 1/4 cup finely minced fresh basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  • 8 oz. fresh Mozzarella cheese, sliced

Directions:

Wash and prepare chicken.  If chicken breasts are thick, cut them in half horizontally so they will cook faster and more evenly.  Marinade chicken in buttermilk for a minimum of 2 hours or up to overnight in an airtight container or large Ziploc bag.

Whisk together olive oil, garlic, basil, oregano, and salt.  Pour over tomatoes and stir.  Let marinade a couple hours if time allows.

Preheat oven to 450 degrees F.  Remove chicken from buttermilk marinade and place on a baking stone or dish with sides that will fit all pieces evenly without overlapping.  Top with grated Parmigiano-Reggiano cheese and pat to press into chicken.  Spoon marinated tomatoes in between chicken pieces pouring remaining oil marinade over top.

Bake for approximately 15 minutes until chicken is cooked, cheese begins to brown, and tomatoes begin to bubble and brown.  Add a slice of Mozzarella cheese on top of each piece of chicken, and return to oven for approximately 5 minutes until the Mozzarella is browned and bubbly.

Serve over whole wheat or regular pasta or by itself with a fresh green salad.

Enjoy!

Cheers & Hugs,
Jodi

Fresh Peach & Blueberry Streusel Muffins

fresh peach and blueberry struesel muffins

Do you know a muffin man?  One that might live on your lane?

If so, you might want to make him this yummy Fresh Peach and Blueberry Streusel Muffin recipe this weekend for Father’s Day brunch.

After all, we would be muffin without our dads – right?

fresh peach and blueberry struesel muffins 3

Silly nursery rhymes and puns aside….   I was excited to try out some new silicone muffin “pans” I got on clearance at Tuesday Morning a while back, and they did not disappoint.

No need for liners, the muffins popped right out, and clean up was SUPER easy!

The pair of baking pans I bought were slightly odd-shaped I came to find out when I tried to stand the finished little buggers up.  They are wider at the top and quite narrow at the bottom.  (They are likely shaped for some other baking delicacy, but the muffins still tasted AMAZING even though they could stand up straight on their own! Hence my inspiration for the picture to the left.)

These muffins are bursting with fresh fruit flavor and moist from the addition of creamy vanilla yogurt and milk.

And who can pass up a crumbly topping swirled with icing?!

fresh peach and blueberry struesel muffins 2

Peaches are just coming in season around our neck of the woods.  Mixing the tart burst of blueberries with the sweetness of ripe peaches is a muffin combination that is sure to make for happy tummies when you bake these for your family or friends or even just for you!

Fresh Peach and Blueberry Streusel Muffins*

Ingredients:fresh peach and blueberry struesel muffins

Muffin Batter:

  • 1 stick (1/2 cup) softened butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 large eggs
  • 1/2 cup vanilla yogurt
  • 2 tsp vanilla
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup half and half or milk
  • 1 cup peaches, peeled chopped
  • 1 1/2 cups blueberries

Crumb Topping:

  • 1/3 cup brown sugar
  • 1 Tbsp white sugar
  • 1 tsp cinnamon
  • 1/2 stick (1/4 cup) softened butter
  • 2/3 cup all-purpose flour

Glaze:

  • 1 cup confectioners’ sugar
  • 3 tablespoons half and half or milk or Italian Sweet Creamer*
  • 1/2 tsp vanilla extract

Directions:

Preheat the oven to 425 degrees F. Spray muffin pan with nonstick spray.

For muffin batter, beat butter on high speed in electric mixer until smooth, about 1 minute. Add sugars and beat on high until fluffy, about 2 minutes. Add eggs, yogurt, and vanilla, scrapping down the sides of the bowl as needed. Beat until mixture is combined.  Add, baking soda, baking powder, cinnamon and salt and beat 30 seconds or so to combine.  Add flour and mix until well combined.  Add milk and mix until no lumps remain.

Add a teaspoon of flour to the blueberries to coat and do the same to the peaches.  This helps them to no all sink to the bottom of the batter when baking.

Fold fruit gently into batter.

For the crumb topping, combine sugars, cinnamon, and flour.  Mix in softened butter until thick and crumbly.  You can use a spoon or fork or even your fingers.

Divide the batter evenly among the muffin cups, filling them all the way to the top or even a little over. Divide the crumb topping among each of the muffin cups, crumbling with your hands to make some big chunks.

Bake for 5 minutes at 425, then lower temperature to 350 and bake for an additional 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool.

Make glaze by mixing the confectioners’ sugar, milk and vanilla together. Drizzle over muffins when most of the way cool.

*slightly adapted from SpoonfulofNature

Enjoy!

Cheers & Hugs,
Jodi

 

Bloody Mary Beef Pot Roast

bloody mary beef pot roast 1

Last weekend was unseasonably rainy and chilly here in Mars, so comfort food was in order for Sunday supper.

I had recently read a recipe KR posted on AnotherFoodieBlogger for Bloody Mary Beef Stew and was inspired to use up a bottle of Bloody Mary Mix I had in the fridge that I bought on a whim a while back when in the mood for that particular cocktail I only hanker for occasionally.

bloody mary beef pot roast

Here is what I came up with, and it was a definite HIT with my guys here.  Served with some homemade mashed potatoes (which I haven’t made in forever) just sealed the deal.  Enjoy!

Bloody Mary Beef Pot Roast

Ingredients:bloody mary beef pot roast 1

  • 2 1/2 – 3 lb. beef chuck roast
  • 2 cups bloody mary mix (your favorite)
  • 1/2 cup water
  • A shot of two of vodka (or not – whatever you like)
  • 1 head (or bunch) celery, chopped, including some of the leaves
  • 1 large sweet vidalia onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tsp fresh rosemary, minced
  • 1 Tbsp horseradish
  • Salt and pepper to taste
  • 2 Tbsp olive oil

In a large skillet, saute celery, onion, and garlic (the heavenly trinity!) in olive oil for a few minutes until softened and turning translucent.  Add salt and pepper to taste, rosemary, and horseradish, and continue sauteing for a few more minutes until you start to get some little brown bits.

Make room for the beef roast in the center and brown on both sides along with the veggies.  Once the meat is browned, pour all into crockpot.

Combine bloody mary mix, water, and vodka and pour over all.  Cook on high for approximately 6 hours or until beef begins to fall apart with the touch of a fork.  Break apart and stir shredded meat into sauce.  Cook on low another hour if time allows.

Serve with mashed potatoes and a salad or vegetable side dish.  It also tastes yummy on buns as a sandwich (which we had the next day).

Cheers & Hugs,
Jodi

Shredded Bacon Ranch Chicken in the Crockpot

Shredded Bacon Ranch Chicken Sandwich

Another winner of a chicken dinner recipe to share today.

Anyone who knows me or has followed here for very long knows I love chicken.  It is so versatile, and I love finding ways to throw it in the crockpot in the morning, forget about it all day, and have a yummy dinner.

This one is so easy and very versatile too.   We made it into sandwiches, but it would be really delish served over noodles or rice too.  You could throw it in a tortilla wrap or even make a quesadilla with it.

Make a big batch and serve it several ways or freeze some for a “rainy” or busy day.

Shredded Bacon Ranch Chicken Sandwich 2

Shredded Bacon Ranch Crockpot Chicken

Ingredients:

  • 3 lb bag frozen chicken breasts
  • 2 blocks of cream cheese (I used 1/3 Less Fat Neufchatel cheese)
  • 1 envelope of Hidden Valley Ranch Powdered Dressing Mix
  • 1 lb bacon

Directions:

Place frozen chicken breasts in crockpot.  Place cheese and ranch dressing mix on top.

Cut bacon into small pieces and partially cook in skillet to render off most of the fat.  Drain fat and pat bacon bits dry.  Add to crockpot.  Turn on High and let cook for 6-8 hours.  Shred chicken with a fork and stir into sauce.  Let cook for a bit longer for chicken to soak in sauce and blend.

Serve as a sandwich on your favorite roll and top with dill pickle slices or banana pepper rings, or serve over noodles or rice, wrap in a tortilla or create a quesadilla.

Enjoy!

Cheers & Hugs,
Jodi

Grandma’s Old-Fashioned Apricot Nut Bread

apricot nut bread

It’s not officially Christmas baking time until I make Grandma’s Old-Fashioned Apricot Nut Bread.

apricot nut bread mini

And that is exactly what I did this past Sunday.

Unlike most of the things I bake, this recipe is for me.

Measuring the flour with my favorite antique tin measuring cup from Grandma,

snipping the apricots just like she did with kitchen shears,

mixing with old-time Christmas music playing like we did when I helped her as a child…

Remembering how she smelled, remembering how her hands looked and felt, remembering her voice, remembering her love.

Baking this bread every year at this time just takes me back – makes me smile – allows me to remember – fills me with love.

apricot nut bread slice

The smell of this bread baking is one of my very favorite smells in the entire universe.  (In fact, sometimes I go outside for a couple of minutes, so that I can come back in and be HIT by the smell!)

The taste of this bread…

not too sweet – a bit dry – densely filled with bursts of tart apricot chunks and crunchy walnuts….

For me – this bread is love – it is memories of childhood – memories of a grandma’s heart.

Do you have a recipe that does this to you?

I wonder if Grandma is why I often express my love for people by baking?

Thanks for the memories, Grandma.  Thanks for the love.  You are my Stella Star!

You can  find the recipe for my all-time favorite thing to bake here – Grandma’s Old-Fashioned Apricot Nut Bread where I shared it last year.

Hope you are enjoying the season.  I’m going to go have a slice and a cuppa!

Cheers & Hugs,

Jodi