Archive | Recipes RSS feed for this section

What’s for dinner Wednesday: two weeks of meals and a new recipe

3 Oct

Tis’ the season!

As they say… Happy Fall Y’all!

It’s fall in New England and that means two things: apples and pumpkins. We’ve been doing the apple thing in September, saving the pumpkins for October. Therefore, today’s post will be all apple, all day long.

It’s been a while since I posted a two-week menu, so I thought I’d do that today as well as share a new recipe that we tried and liked, apple-related, of course.

Where I have them, I have included the links to the recipes I have shared before so that hopefully makes it easier for you.

When you come home with so many apples, it’s time to get cooking.

TWO WEEKS OF MEALS

Sunday: Shepherd’s Pie (Although we’ve been having this for years with the recipe I’ve linked here, we now make it a new way, courtesy of a trip last spring to visit my mother in-law, MaryLou. Our meat now contains both creamed corn and cut green beans and has tomato sauce mixed in. We also took the cheese out of the mashed potatoes on top, since we can’t all eat it. This new recipe is a little bit healthier and it combines the recipes of both our mothers. It has been a hit with our whole family.)

Monday: Tacos

If you’ve never made homemade applesauce, it’s so delicious and makes your house smell wonderful.

Tuesday: Pork tenderloin (pre-marinated in the package), homemade applesauce

Wednesday: Marinated steaks

Thursday: BBQ Ribs (prepackaged, pre-bbq’d, just cook and eat)

Friday: Cast iron skillet fajitas- both chicken and steak (homemade fajita seasoning recipe from Allrecipes.com)

This was a delicious new way to have kielbasa and very fall-ish. Thanks to A Spicy Perspective for the recipe!

Saturday: Light apple onion kielbasa skillet from A Spicy Perspective

Sunday: Eggplant Parmesan

Monday: Cranberry Chicken

Tuesday: Hot Dogs/Hamburgers

Wednesday: Chicken Pot Pie (sometimes homemade using this recipe, but this time not and we have one that is a separate gluten free, dairy free pie which we buy pre-made and pre-frozen at our local bakery.)

Thursday: Homemade Pizzas

Friday: Chicken/Broccoli/Pasta

A great new meal to add to our fall menu!

 

 

 

Fun Friday: Old-Fashioned Bread Pudding (dairy and gluten-free)

21 Sep

We’ve been working with some new ingredients most recently, but we’re still turning out some delicious meals and desserts!

Since the spring, we’ve been working with a new set of dietary restrictions, adding in dairy-free to the gluten-free mix. Although it’s been a bit of a challenge (understatement), it’s been an education and it’s been a success overall. We’ve found many good substitutions for the ingredients we used to use, and we’ve been experimenting for many months now and we have found that it’s still very do-able to bake and cook great recipes.

During the summertime, my oldest daughter was having a craving for bread pudding. We had an amazing bread pudding dessert in 2015 at the Grand Canyon that hadn’t been beat in the years since. I have a great cookbook, called “Gluten-Free Bible” which had two different bread pudding recipes in it, and she decided to give one of them a try. We had all of the ingredients for it and when I list the original recipe, I will list our substitutions, but you can see them here in the picture as well.

The funny thing about this particular recipe is that we originally started out thinking it was going to be dessert, but ended up making it for our breakfast because we broke one of the golden rules of recipes and didn’t read it all the way through before starting. Partway through our preparations we got to the “refrigerate for two hours” part and suddenly we were looking at bread pudding for breakfast. I was able to justify this because I felt that the recipe wasn’t much different than an overnight baked french toast recipe. We weren’t eating it every day of the week, so just this once (and the next day with leftovers) it would be just fine for breakfast.

Caroline had been craving a good bread pudding since the Grand Canyon in 2015.

This recipe was quick, easy and delicious, and those are three things we love in a recipe. Other than the prep of the apples and the bread, neither of which took very long, the rest was super-easy, and we definitely would make this recipe again. We used whipped cream on top (both the dairy and the non-dairy kinds) and it was a really fun dessert for breakfast meal.

Here is the recipe as written in my “Gluten-Free Bible” cookbook.

OLD FASHIONED BREAD PUDDING
Makes 6-8 servings

INGREDIENTS

10 slices gluten-free cinnamon raisin bread, cut into 1/2-inch cubes (We used Rudy’s bread.)
1/4 cup (1/2 stick) butter, melted (We used Earth’s Balance sticks, vegan)
2 cups whole milk (We used unsweetend almond milk)
4 eggs
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped dried apples
(We almost added dairy-free chocolate chips to this recipe, but we were ultimately glad we didn’t as it would’ve been more of a stretch to call that a breakfast item once we added chocolate into the mix.)

Lesson learned (again and again): always read the recipe all the way through first.

DIRECTIONS

1: Grease 9-inch baking dish.

2: Combine bread cubes and butter in prepared baking dish; toss to coat.

3: Whisk milk, eggs, sugar, cinnamon and vanilla in medium bowl. Stir in raisins and dried apples. Pour over bread cubes. Cover and refrigerate at least two hours.

4: Preheat oven to 350F degrees. Bake 50-55 minutes or until golden brown and center is set. Let stand ten minutes before serving.

The whipped cream that we buy which is dairy-free is the Reddi-Wip almond cream, but they also sell a coconut cream for those who can’t do almond. I’ve found it at our local Stop and Shop and at our PriceRite.

This was a very, very close second to the bread pudding which we had at the Grand Canyon in 2015. I think that part of that dessert experience was the Grand Canyon itself, and part of it was that it was topped in hot caramel topping, whereas ours was not (but could be!) I was also happy that our daughter who doesn’t like raisins, and hence hadn’t eaten this bread up to this point in time, ended up liking them in the bread pudding recipe. I felt like we’d managed to hide an extra serving of fruit in this meal, the way I used to do when they were all little. I don’t know if it matters that I was hiding it in a dessert. She ate raisins. Mission accomplished.

If you’re looking for a great recipe for fall that is easy, gluten and dairy-free, good for breakfast or dessert, and rivals that which is served at the Grand Canyon, I recommend you give this one a try.

This was so delicious, and great for any time of day or night!

What’s for Dinner Wednesday: A grab-and-go meal for any time of day

12 Sep

A new grab-and-go idea from my friend Gina!

I love social media and the ability to find new ideas from people who’ve either thought of them first, or tried them out first, and been successful.

Recently, our friend Gina had shared that she has successfully made ahead and frozen egg sandwiches as a quick grab-and-go breakfast either for school days or camping trips or whenever they’re most needed. She uses Bagel Thins and her family loves them.

I decided that this school year, as soon as I had some time, I’d try out her idea for my family. I always have great intentions, and I can’t always do something like this all the time, but I figure that any time I can be prepared ahead of time, is better than not.

Eight bacon, egg and cheese sandwiches were ready to go.

This past weekend, I was able to get the Bagel Thins and give this a try, and I was so happy when my daughter was able to grab a quick egg sandwich for her breakfast later on in the week, deeming the meal a success.

Gina’s instructions were simple: be sure each part of the sandwich is fully cooled, and wrap in paper towels for reheating. The Bagel Thins bag makes for great storage in and of itself, so I just cooked, cooled, wrapped, labeled and froze.

As I was cooking, my daughter Liz was so excited and before even trying one out, she requested sausage patties for the next time around, so I knew she had high expectations for this trial. I used precooked bacon to cut down on some of the prep time (one slice cut in half per sandwich), and I used my counter-top griddle to cook the eggs all at once. I was able to cook six and then two. I cooled them all on a cookie sheet, which I’d popped in the oven for a couple of minutes first, just to fully melt the cheese.

I hope that I can continue this meal prep idea as it gives us an additional breakfast or on-the-go meal for those times when we want something filling and don’t have a lot of time to make anything.

Storing these right in the bag was super convenient.

I appreciate the sharing of ideas from all of my family and friends, and I love this idea from Gina. I hope that we can continue to make these throughout the school year, along with other grab-and-go ideas for those busy days and nights. I encourage you to give it a try too, if you’re looking for something new for your own family’s busy schedule.

Have a great week!

What’s for dinner Wednesday: A new recipe and a new Cave Tools cooking tool

8 Aug

This was a favorite new meal of ours, thanks to our new Cave Tools BBQ Grill Pan, and I can’t wait to have it again.

Happy August!

This summer seems to just be flying by. We had just finished the whirlwind couple of weeks surrounding graduation when I last wrote a blog post, and that was followed by two weeks of vacation. We came back from that and went right into the final days of planning and then hosting our second daughter’s 16th birthday party here, a sunflower-themed Sweet Sixteen on a beautifully sunny day. Now that we’re back into a regular routine again, albeit a summer routine, we’ve been trying out some new recipes and even a brand new Cave Tools product.

We were asked to try out a newly launched product, the Cave Tools BBQ Grill Pan in July, around the same time that I kept seeing a recipe go by on social media for Sheet Pan Chicken, which consisted of oven-roasted veggies and chicken all tossed together in a homemade marinade and cooked in the oven. When we agreed to try out the BBQ Grill Pan, we opted to use the inspiration from the recipe we’d seen online, but to do it our own way, utilizing our new pan. It seemed to be made for such a meal because it had a slotted side and a flat side, with the slotted side designed to allow the BBQ flavors and smoke to come up through the grill pan while excess grease falls through, keeping our grill grates clean.

One pan cooking is my favorite, especially for clean up.

We tossed our chicken in some bottled Italian dressing for a quick marinade, and sliced up our veggies: asparagus, zucchini, squash, Brussels sprouts and carrots. We weren’t sure if we had more veggies and chicken than space, but it was a perfect fit, with the veggies on the flat side and the chicken on the slotted side.  We also liked that the stainless steel pan had grips on three sides so that it was easy to handle.

The new Cave Tools BBQ Grill Pan is designed to cook more than just chicken and veggies, though. It’s perfect for other types of meals, including breakfast, which we’d like to try out next. Cave Tools suggests using the griddle side for sautéing peppers, onions, eggs, bacon, cheesesteaks and any other food that would typically fall through the grill grates, but the idea of eggs and bacon really appeals to us, having never cooked like that on the grill before.

Cave Tools 3

This stainless steel grill pan features a flat side and a slotted side, with grips on three sides.

I’m sure you’d like to know how you can get this great new product!

To order your own Cave Tools BBQ Grill Pan, you have two options:

  1. You can order from Amazon
  2. You can order directly from Cave Tools and use the code GRILLPAN15 to receive an additional 15% off your purchase.

As I always say, the Cave Tools products have a 100% money back guarantee, but I’d be surprised if you ever needed it. Their products are second to none. We also saw this post in the information on the grill pan’s website that we thought was worth noting, and that also speaks to the value that Cave Tools puts on the quality of their products for their customers:

A Note From The Manufacturer

We specifically designed this grill pan after seeing the popularity of PTFE (Teflon) Grill Mats. At normal grilling temperatures we concluded that the grill mats were in fact extremely toxic and potentially cancerous. Your health is more important us than the money we could make selling grill mats which is why we designed this safe stainless steel grill mat alternative.

As always, I encourage you to try out this great new product and to enjoy the fun of cooking outdoors. The cleanup is easy, especially with the Cave Tools products, and the food is flavorful.

Have a great rest of your week and keep enjoying this beautiful summer!

*I was given a free product in exchange for my review.

However, as always, my thoughts and opinions are honest and my own.*

Monday Musings: Childhood inspiration, revisited

14 May

I have never forgotten this childhood book.

I’ve always been a reader and I’ve always been someone who loves to cook, especially when it comes to baking. To me, there is nothing more exciting than reading a new cookbook and dreaming about all the new things I want to make. There is also nothing as relaxing for me as being in my kitchen with no place to be in a hurry, baking the day away. Additionally, I love the challenge of a good cooking contest, having entered my first ones back in the days when I was a young Girl Scout, entering and sometimes winning their annual “Girl Scout Bake Off.” I’ve also married someone who loves to cook, and together we turn some amazing meals out of our kitchen, and we enjoy creating great meals together. These are all passions that we have passed along to our children, who all love to cook and to bake, starting off when they were very young. They too have entered cooking contests over the past years, and have often won, which have given them some amazing opportunities, attending special events, such as luncheons with the First Lady or with our state’s governor.

When I was young, I remember reading a book called “Ginnie and the Cooking Contest.” It was written by Catherine Woolley, and I have remembered this book forever, since the time I read it, until now. I have never, ever forgotten it, and I have remembered very specific parts of it very clearly. It was a book I really loved, and it definitely inspired me in many ways. The book was published in 1966, and if I had to guess, I might have read it in the late 1970’s or early 1980’s. As my kids have grown up, I have always talked about this book and referred to it, and I often think of it when I’m baking in my kitchen or thumbing dreamily through a delicious new cookbook.

This book was just as I remembered it.

A while back, I tried searching the internet for this book, but I didn’t find it. Then later on when I talked about it yet again, my daughter found it for me on Amazon. I mulled it over in my head for quite a while before deciding to purchase it. Once I hit the “order” button, I was instantly excited, and I couldn’t wait for the book to arrive.

Last week, it finally came. I was so excited to open it up, it looked exactly like I had remembered, and this authentic vintage copy that I’d ordered had crisp yellow pages. My only disappointment was that the company I’d ordered it from through Amazon had put a UPC code sticker right across the front of the book, which I thought was just a terrible thing to do to a vintage book. I was able to peel it off carefully, and only a little stickiness remained. I could deal with that.

I decided to read it again, knowing that I was between books and that this one would not take me very long to read.

I settled in to start reading one night, and I was so happy. The story was exactly as I remembered it to be. I read along all over again as Ginnie decides to take a risk and enter a cooking contest, needing to create a menu and choosing one item from it to prepare for the contest. I got excited myself, as she poured through cookbook after cookbook, trying to choose a contest-worthy recipe. My mouth watered as she considered her choices, and I was surprised by some of the more vintage recipes that were being made then, that aren’t made now, such as a chicken loaf, for example. I followed step-by-step as she made a homemade bread for the first time ever, and I could almost smell the aroma that she described as it filled her kitchen. I smiled as she read aloud recipe after recipe from a cookbook to her little babysitter charge, knowing I’d read cookbooks aloud to my own kids as well.

I knew that this book had inspired me, I knew that I had read it and never forgotten it, but I truly had no idea just how much it had influenced my life, even to this day. I was so glad that I’d ordered it to read it again.

I’ve been inspired to read even more.

That said, I was inspired again, when I recently covered a story for work where middle school students were given the opportunity to hear a picture book read aloud every single day of the school year so far, and on Thursdays, had the opportunity for a “Throwback Thursday” book choice, a chance to request a favorite from their own childhoods. I thought the whole concept of revisiting childhood books we love was a great idea, and the teacher I spoke with said her students loved hearing the picture books read aloud.

In somewhat of a twist on that idea, I decided that there were some books that I’d never gotten to read, like “The Phantom Tollbooth,” for example. Published in 1961, this book was given to my daughter by my mom in 2010 as it was about to turn 50 years old in 2011. I decided that I would like to read that book too. Another book I’ve decided to read is “The Miraculous Journey of Edward Tulane,” by Kate DiCamillo. It is not a book from my childhood, but it is a book that one of my daughters read and loved so much, I was sorry I never got to read it. Kate DiCamillo is a favorite author in our family and I follow her on social media. The number of people that she posts about who stop her to talk about this book have really inspired me to read it. It was one that we saved as a “we can never give this book away,” book, and my daughter found it for me right away.

I’m excited to read these books, even though I am a grown adult, and I look forward to being inspired by them, as much as I was by “Ginnie and the Cooking Contest.” I am amazed by how much that book influenced me and helped to fuel my passion of cooking and baking over the past decades. I am looking forward to seeing how these “new” books will influence me in the days and maybe even for decades to come.

It makes me wonder, do you have a childhood book that has stayed with you forever? If so, share it in the comments. I’d love to know what some of my readers’ favorites are.

 

Monday Musings: It’s not always about winning

30 Apr

This recipe took at least five tries and a lot of perseverance to perfect.

Early this winter, I saw a cooking contest pass by in my newsfeed on social media. A local New England applesauce brand, Simply Wholesome–recently re-branded with a new name: Our Family Garden– was sponsoring a cooking contest. The participants would receive a six jars of their applesauce (two each of three different varieties) and they could submit as many recipes as they wished, as long as they utilized the applesauce in their recipes, which had to be previously unpublished, original recipes.

We love cooking contests here, we have won several of them between us, and I decided to enter the contest. The winter months are a little bit slower for me work-wise than the spring and there was enough time allotted for some trial and error as I went about figuring out how to create an original-never-been-published-before recipe.

My box of applesauce arrived within a few days of letting them know I’d be entering the contest. I was shocked to find six, full-sized samples of applesauce in the box, along with a jar of their blueberry jam as a gift for entering.

I had already decided that I wanted to try to create an apple pie type of muffin with a streusel topping. I just had to come up with a recipe and incorporate the applesauce. I began researching basic muffin recipes so that I could see what ingredients I needed and approximately how much of each  it takes to make a muffin, a muffin. Then, I added in their cinnamon applesauce, at first adding it in just to the actual muffin mix, to give them the apple pie flavor I was hoping for. As I created my streusel topping, my youngest daughter, who was home and doing a lot of cooking at the time, suggested that I add the applesauce to the topping as well. I thought that was a brilliant idea. I was creating a topping that included brown sugar, butter, quick oats, and now the applesauce too. My entire recipe was gluten free, using gluten free flour and gluten free oatmeal as well.

I made the muffins, following the recipe I’d come up with. We waited with great anticipation for them to come out of the oven. It was very exciting as we watched them cook through the window of the oven.

This wasn’t quite the result I’d been anticipating.

As we looked inside though, we saw a big mess. The muffin topping was oozing all over the place. They tasted delicious, but they were a mess. The topping was oozing and the centers were sinking.

Hmmm…not really contest-worthy.

I hadn’t thought about the fact that this really might take more than one try.

My family said the muffins were good enough to try again, so I did.

Again, and again, and again, and again.

Now I’d gone too far in the other direction.

I was determined to get this recipe right. Although the first time I made them they were too wet, by the fourth time I’d added in flour to the topping and now they were too dry, and my kids were beginning to dread coming home to the latest “after school snack” or waking up to a Saturday breakfast “surprise”  of apple pie muffins—again.

“What did you do to them,” one of the kids asked in distress this particular time. “Go back to the way they were, at least they tasted good.”

I was starting to run out of time and out of willing tasters.

I talked with my mom multiple times to get her opinion, and I thought and thought about my recipe ingredients and what seemed to be working and what didn’t.

What was I doing wrong??

Over and over in my mind I thought about all of the times I’d learned about scientists and how their hypotheses weren’t always right and how their experiments didn’t always work the first time around and how the learning takes place in the trial and error process, not necessarily in getting it right the first time around.

I was feeling like a kitchen scientist, albeit a weary one. How long did these scientists take to perfect their experiments??

The contest deadline was coming up. I’d had about two months to get this recipe right and I was not going to give up. I wasn’t even in it for the win any longer, I was in it for the personal satisfaction of accomplishing this task of creating my own recipe for the first (and possibly only) time ever. I wanted it to be good, I wanted my husband and kids to like it and be proud of me, and I wanted to get it right. I like to get things right. I like to give 110 percent all the time.

I gave it one final try. I adjusted my ingredients one last time. I begged my family to give them one last taste.

“I hope you get them right this time, they’re good, but I don’t think I can eat another one any time soon,” my oldest daughter said.

If I didn’t get the topping right this time, I really thought I might give up.

I put what I hoped would be the final batch in the oven, and I held my breath, literally. I’d added in raisins to one of the trays on the advice of my mother and two of my kids who like them, and left one without, for the one who doesn’t.

I watched them cooking in the oven. The topping seemed to be doing what it was supposed to be doing, spreading out without oozing over, and didn’t seem overly dry.

Could it be that I’d finally gotten the right balance of every ingredient down??

It seems that it could. I’d figured it out. I think I cheered out loud.

I pulled them out of the oven, and everyone took a bite. Again, I held my breath and waited for their responses.

Five thumbs up from my family.

Perfection.

Apple Pie Muffins with a Sweet Streusel topping for the win.

Except I didn’t win.

Not exactly.

I didn’t win one of the top three cash prizes that seemed attractive at the time I started out in this process.

But, I won a lot more than that. I can proudly say that I have created a recipe, my very own recipe, that was delicious, and most importantly I did not give up. I never anticipated this would take this long. I generally don’t have the patience to stick with something this long and see it through, but I could not let this one go, and I’m glad I didn’t.

Additionally, I have to say, we fell in love with this applesauce. I submitted a second recipe to the contest for Zesty BBQ pork chops which also utilized one of the varieties of applesauce, and my kids were going through the six jars like crazy, each variety was just as good as the last. I always have been a homemade applesauce kind of girl, and I have never purchased an applesauce my family has loved this much. I’m glad that we don’t live far from the Big Y markets in Massachusetts where it is going to be on the shelves under the new branding. It’ll be worth the ride just over the state line to get more. Not to mention, I recently ordered a case of their jams, as my youngest daughter finished the entire jar of blueberry jam on her own. When I heard that there were two other varieties, I decided to place an order for them.

In the end, I gained much more from this experience than I ever imagined I would have, and I have no regrets about entering, or about not winning.

Sometimes it just not about the win, it’s about the journey.

Apple Pie Muffins with Sweet Streusel Topping
by Jennifer L. Cowart

Apple pie muffins
*to make gluten free, use 1:1 gluten free all-purpose baking flour

2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ tsp salt

2 eggs, beaten
1 cup milk
1/3 cup Touch of Honey Applesauce With Cinnamon

2 apples peeled, cored and diced
Optional: use only one apple and add in 2/3 cups raisins.

Sweet Streusel Topping
*to make gluten free, use gluten free oats and gluten free flour.

¼ cup butter, softened
1 cup brown sugar
1/4 cup quick oats (not instant) uncooked
1/4 cup flour
1/3 cup Touch of Honey Applesauce with Cinnamon

Directions

1) Preheat oven to 425 degrees Fahrenheit. Spray 24 muffin tins with nonstick cooking spray.

2) In a large bowl whisk together flour, sugar, baking powder and salt.

3) Add in eggs, milk and applesauce. Mix until well combined.

4) Add diced apples (and raisins, if desired) and mix well.

5) Put approximately two tablespoons of batter into each muffin tin, until ¾ of the way full. Set aside. **If there are empty muffin tins, fill with water, ¾ of the way full.**

6) In a separate bowl, mix together streusel ingredients.

7) Add one teaspoon of topping to the top of each portion of batter, spreading across top of batter.

8) Bake for 15-18 minutes or until toothpick inserted into center of muffins comes out clean.

Best served warm.
Makes 18-24 muffins.

Finally!

 

Fun Friday: Low-fat Lemon Pound Cake

6 Apr

This was a winner last year, so we brought it back for an encore performance this year.

 

Earlier this week, I wrote a blog post about a new dessert we tried (and tried again) for our Easter meal. In it, I referred to the fact that I also made a second dessert, so today I thought I’d share that one with you. It’s one that can be made all year long, and it’s gotten rave reviews from my family for two years in a row.

Last Easter we did not host, but we did contribute to the meal, and one of the items we contributed was a dessert. I am not even sure now, how I found this dessert from Angel in the Kitchen, but it was fitting for a springtime, Easter meal and it was one we’d all like, as well as one that I could easily transform to be gluten free by switching out the flour for the Bob’s Red Mill 1:1 baking flour that we use here.

When I read through the recipe, I was a little bit nervous because it used real lemon juice and lemon zest, and I’d always been a cheater and used a bottle of lemon juice in my recipes. I was also nervous because the directions start with, “Unload your dishwasher,” and states that this is a five-bowl recipe. So there was that. Additionally, I doubled my recipe both years in order to make two pound cakes—one for the potluck party after church on Saturday night and one for Easter dessert on Sunday. So for me that was ten bowls because in this case, with this particular recipe, it was easier for me to make two of everything than it was to try to figure out splitting it into two at the end.

It was a multi-bowl recipe, but it was worth it.

I have to say, it’s a fabulous dessert, and it gets amazing feedback each year, whether from our immediate and extended family or from our friends at church, and no one can ever tell it’s gluten free unless I tell them. The use of the fresh lemon juice and lemon zest are what make the difference, and it also makes our house smell delicious as I’m squeezing the juice and grating the lemon for the zest.

My one change that I had to implement was in regards to the glaze. Both years I had to increase it. I tripled it this year, in order to have what I felt was the right amount on top of the cake, even though a lot drips down to the plate below.

I used two lemons, one per cake, and it did not make the 1 ½ tablespoons of zest, but it made enough to make it work, and it makes plenty of juice to make what is needed for the cake and the glaze.

I encourage you to give this recipe a try. It’s not fast and easy, but it’s not incredibly hard and it’s worth every step, every bowl, every minute it it takes.

Have a wonderful weekend!