Time is Running out on 2009

Wishing and praying New Year Blessings!



New Years Prayer

Thank you Lord for giving me
The brand new year ahead
Help me live the way I should
As each new day I tread.

Give me gentle wisdom
That I might help a friend
Give me strength and courage
So a shoulder I might lend.

The year ahead is empty
Help me fill it with good things
Each new day filled with joy
And the happiness it brings.

Please give the leaders of our world
A courage born of peace
That they might lead us gently
And all the fighting cease.

Please give to all upon this earth
A heart that's filled with love
A gentle happy way to live
With Your blessings from above.

Charlotte Anselmo

Whatcha Working on Wednesday

As I posted yesterday, I am participating in the Freezer/Pantry Challenge at Yvonne’s StoneGable, I am also joining in today at Leslie’s My Country Home’s Whatcha Working On Wednesday. I mention both of these because I am coming to the realization that I need some accountability in some of the projects I have undertook. I could offer some excuses, BUT that is exactly what they are….EXCUSES.

That out of the way, I am a quilter. I love to quilt. I’ve made 2 quilts this year. Not a lot, but a fair number. I usually machine piece and hand quilt. I love hand work. I’ve made many totally hand done quilts…hand pieced and hand quilted. I just love the quietness of handwork. Also, hand piecing is very tote friendly. I can take it along to piano lessons, sports practice and my lunch hour at work. Last December I started a small hand pieced quilt. Not a big job. A total of 16 blocks that measure 10” each. Oh, and I just love the fabrics. Some have been in my stash for years and I was so excited to finally find the right project for them. Shamefaced I have to say that I have completed 9 of the 16 blocks and have done the piecework to assemble the remaining 7 blocks. I want to finish this project. I’m entering my busiest time at work and I know that my time will be limited, BUT I determine that I will have this quilt finished and my deadline…APRIL 15, 2010. I hope to post my progress over the next few weeks and want to be held accountable. And I vow to not start another quilt until this one is done!

So this is my fabrics...



I love this fabric and am not sure how long it's been in my stash.



The rest of the fabrics come from Lynette Jensen's Thimbleberries fabrics. The 2 purples are from the Subtle Solids Collection and the bold gold (don't remember what Thimbleberries collection it is from) will serve as sashing and the backing. I just love the little white flowers in that one. Reminds me of Lily-of-the-valley....one of my favorite flowers.

And my pattern...



Is the Double Cross from Marcia's Quilters Cache. I love free patterns.

And my progress...







So, what are you working on? Do you have any UFO (Unfinished Objects)? Tell me about them (I'll feel much better, lol) and join with me in getting them finished up so we can move on to new projects in the New Year!

Cowboy Chili & Classic Corn Sticks

In an effort to clear out the leftovers from my refrigerator, I am making yet another soup from the leftover Christmas beef. Last weekend I made Beef Barley Soup which is a favorite around here but I still have a fair amount to finish using. I could go ahead and freeze the leftovers BUT I am following Yvonne from StoneGable's lead and am going to do my best to use up all that is lurking in my freezer instead of adding more to it. I figure by the end of January, I should be able to put a good dent in it. Somewhere along the way, I lost track of just what is in there. I used to do a pretty good job of keeping an inventory but that isn't the case today. I also am planning to work through my pantry in January too. So the only groceries I'll be buying will be fresh foods. I am really looking forward to the challenge.



Cowboy Chili
Country Living Magazine

1 Tbsp vegetable oil
1 pound boneless chuck or rum roast cut into ½-inch cubes
1 large onion, chopped
6 cloves garlic, minced
2 cans low-sodium beef broth
1 Tbsp chili powder
1 tsp cumin
1 can diced low-sodium tomatoes
2 dried ancho chilies
1 Tbsp masa harina de maiz
1 c water
2 cans pinto beans, rinsed and drained
1/2 tsp salt
1 Tbsp cider vinegar

In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add beef and cook until browned -- about 5 minutes. Remove beef, set aside, and reduce heat to medium. Add onion to the Dutch oven and sauté until translucent -- 3 to 5 minutes. Add garlic and cook 1 more minute. Return the meat to the Dutch oven. Gradually add 1 can beef broth and deglaze by scraping up the brown bits from the bottom of the Dutch oven. Add chili powder, cumin, and tomatoes. Reduce heat to medium low, cover, and simmer for 1 hour. In a small saucepan over high heat, bring the remaining can of beef broth to a boil. Add ancho chiles and let stand 15 minutes to hydrate. Remove and discard stems. Place chili mixture and liquid in a blender or food processor and blend until smooth -- 2 to 3 minutes. In a small bowl, whisk the masa and water together. Stir masa mixture into the chili. Add ancho chili mixture, pinto beans, salt, and vinegar. Simmer uncovered for 15 minutes. Serve hot.



Classic Corn Sticks

1/4 c vegetable oil
1 c stone-ground yellow cornmeal
1/2 c all-purpose flour
2 tsp baking soda
1-1/2 tsp salt
2-1/2 c buttermilk
2 eggs
1/4 c butter, melted

Preheat oven to 425 degrees F. Brush corn-stick pans with vegetable oil and place in oven -- about 10 minutes. In a large bowl, combine cornmeal, flour, baking soda, and salt. Using a wooden spoon, stir in buttermilk, eggs, and melted butter. Evenly divide the batter among the hot corn-stick molds, filling to 1/8 inch from the top. Bake in the middle of the oven -- about 10 minutes. Corn sticks are done when a skewer or toothpick, inserted in the center, comes out clean. Remove from the oven and cool on a rack. Serve warm. Store in an airtight container for up to 2 days.

I'm posting to my faavorite Tuesday recipe events, Tasty Tuesday, Tempt Your Tummy Tuesday and Tuesdays at the Table. Thank you Jen, Lisa and Cole for hosting these lovely events each week. Check out ALL the great recipes posted.

Christmas Menu

I thought I'd share our Christmas Menu today. Our older daughter (the nurse) is working an overnight shift on Christmas Eve and a Pm shift on Christmas day, so we've decided to have our Christmas Supper on Christmas Eve after church services. Even though it isn't our regular schedule for Christmas Supper it will be our traditional menu. Roasted Standing Rib Roast w/au jus & creamy horseradish, Yorkshire Pudding, Garlic Mashed Potatoes, Romaine, Pear, Gorganzola & Walnut Salad and Cheesecake for dessert.



I am sharing the recipe for Yorkshire Pudding. My kids do not think roast beef is the same if you don't serve it with Yorkshire Pudding. If you've never eaten it before, it is very similar to Popovers but with a beefy twist. Very yummy!



The texture of a Yorkshire pudding is nothing like a pudding in the modern sense of the word. Not a custard, it's more like a cross between a soufflé and a cheese puff (without the cheese). The batter is like a very thin pancake batter, which you pour into a hot casserole dish over drippings from roast beef or prime rib. It then puffs up like a chef's hat, only to collapse soon after you remove it from the oven.
Given that it's loaded with beef drippings (read fat) or butter, or both, Yorkshire pudding is probably not the thing you want to eat regularly if you are watching your waistline. But for a once a year indulgence, served alongside a beef roast? Yummmmm.
Yorkshire pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). You can also make a popover version with the same batter and drippings in a muffin tin or popover pan.

Yorkshire Pudding

1 cup flour
1/2 teaspoon salt
1 cup milk
2 Tbsp melted butter
2 eggs, beaten*
2-4 Tbsp of roast drippings
*If you double the recipe, add an extra egg to the batter.

Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour. Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes. For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes. Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown. Cut into squares to serve. Serves 6.



I'll be linking this to Tasty Tuesday, Tempt Your Tummy Tuesday and Tuesdays at the Table. Merry CHRISTmas!

May the Christmas Candles remind you of HIM who is the Light of the world

Now the birth of Jesus Christ was on this wise: When as his mother Mary was espoused to Joseph, before they came together, she was found with child of the Holy Ghost.

Then Joseph her husband, being a just man, and not willing to make her a public example, was minded to put her away privily.

But while he thought on these things, behold, the angel of the LORD appeared unto him in a dream, saying, Joseph, thou son of David, fear not to take unto thee Mary thy wife: for that which is conceived in her is of the Holy Ghost.

And she shall bring forth a son, and thou shalt call his name JESUS: for he shall save his people from their sins.

Now all this was done, that it might be fulfilled which was spoken of the Lord by the prophet, saying,

Behold, a virgin shall be with child, and shall bring forth a son, and they shall call his name Emmanuel, which being interpreted is, God with us.

The Gospel according to Matthew (Chapter 1, verses 18-23)

Linking to Mary's Mosiac Monday at Little Red House. Please stop by and visit all the other wonderful mosaics.

The Best Lefse Recipe Ever

I am not of Scandinavian decent. That said, I am Scandinavian at heart…especially when it comes to Lefse. My dear grandmother-in-law was widowed at age 20, with a toddler to care for and soon after entered into an arranged marriage of sorts. She married the cousin of her 2 sisters husbands (they were married to brothers). Her new husband was from Norway. Grandma quickly learned to cook Scandinavian. Although Grandpa Fritz passed away long before I entered the family, Grandma still kept the tradition of making Lefse every year at Christmas. YUM!! After we moved to Minnesota in 1999, I sought out Beatrice Ojakangas. She lives in Duluth, MN and has written some great cookbooks, including The Great Scandinavian Baking Book (I highly recommend this book).



My oldest daughter and I took her Lefse class and had such a wonderful day making Lefse. I try to set aside a time each busy Christmas season to make this wonderful treat. Below is the recipe directly from Beatrice’s blog. The notes are hers and I agree it is the best lefse recipe ever.



The Best Lefse Recipe Ever - Beatrice Ojakangas

This recipe makes a large amount of lefse - about 100 rounds. If you like you can easily cut the recipe in half or even in quarters. Just a couple of things I would like to emphasize. 1) That you refrigerate the mashed potato mixture UNCOVERED overnight or at least 8 hours until it is really cold. 2) that you do NOT add flour until just before you're ready to start rolling out the lefse. If it stands too long, either at room temperature or in the fridge, it will water down and you'll have a mess on your hands. However, this makes delicious lefse.
Oh, I know - many people have their own favorite recipe, but this one works!

Beatrice Ojakangas teaches lefse lessons at First Lutheran Church in Duluth, Minnesota in November.

Ingredients:
10 pounds Russet potatoes (very important that they are Russets!)
1 pound butter (not margarine)
1 pint (2 cups) whipping cream
1 and 1/2 tablespoons salt
3 tablespoons sugar
Flour (added later)
Utensils you will need:
Lefse grill
Lefse sticks
Rolling pin and sock
Pastry cloth covered board
Potato ricer
Potato masher
Ice Cream Scoop that measures about 1/3 cup
Large piece of plastic, like a garbage bag split open
Terry Towels
Ziplock bags for storing the finished product

Peel, boil (just until done, don’t let the potatoes get mushy), drain, rice, and mash the potatoes.

Mash in the butter, whipping cream, salt and sugar until no lumps remain. Turn into a large bowl, smooth the top and cool, UNCOVERED, in the refrigerator overnight.

Next day, preheat the grill to 480 to 500*F. (You don't grease it, it must be dry.)
Place a large plastic bag on the counter and lay a terry towel on top – you will stack the cooked lefse on one end and fold the towel and plastic over. The towel absorbs moisture, the plastic keeps it just moist enough. Rub the rolling surface with flour. Rub flour into the sock-covered rolling pin. Cut cold mashed potato mixture into quarters. Remove one quarter into a bowl and put the rest back into the fridge. Working with one quarter at a time, mix in 1-1/2 cups all-purpose flour. Using your hands, mix the flour into the potato until well blended. Once you add flour to the potatoes, you are committed to that batch of dough – if you let it stand too long it will get soft and sticky. (You can keep the remaining 3 quarters in the refrigerator, uncovered, for 24 to 48 hours.) With an ice cream scoop, scoop out balls about the size of a golf ball and form quickly into a ball. Dust the ball with flour and flatten it out. Place onto the floured, cloth-covered, pastry board and with a floured sock-covered rolling pin, roll the dough out evenly into a large circle. Don't hesitate to use plenty of flour at first. Wet spots can become a problem. (If you do get a wet spot, rub flour onto it and with the straight edge of a plastic dough cutter, scrape carefully to remove as much of the wet spot as possible.) Using a lefse stick, transfer the round onto the heated grill. The lefse will begin to bubble. Peek at the grilled side – you’re looking for nice, light brown spots. Slide the stick under it and carefully flip it over. If edges of the lefse begin to get dry, brown and curl, you are grilling them too long. If it is not browning well, but remains light, your grill temperature is to low. Stack the cooked rounds one on top of the other and cover with the towel and plastic. You’ll need a towel and plastic for each quarter of the dough. Cool 4 to 5 hours, then carefully, fold each lefse into quarters and place into ziplock bags (I usually put a dozen in a bag). Refrigerate up to 2 days or freeze. Makes about 100 lefse.

Linking this post Michael's Foodie Friday at Designs by Gollum. Be sure to check out the others posts there.

Christmas at the Barn

I cater on a part-time basis. This last weekend I catered an elegant barn affair. A very fun party and I thought I'd share my pictures for Tablescape Thursday at Susan's Between Naps on the Porch. I love this event and peek at the tablescapes almost every week but rarely contribute. So many super talented contributors.





The barn, all sparkled up for Christmas.









Buffet Table -
The menu for dinner was Salad Bar,Homemade Rolls, Grilled NY Strip Steaks, Chicken Cordon Blue, Scalloped Potatoes & Garlic Green Beans. There were also appetizers and a dessert buffet. Very easy dishes but ones that come off quite nicely.


My helpers.

"Be of Good Cheer" ~ Christmas Citrus Punch

I found this punch recipe in Southern Lady Holidays magazine. Not a magazine I regularly buy but I couldn't resist it at Sam's. This punch recipe really got my attention and since I needed to bring something to our Ladies Bible Study Christmas Get Together, I volunteered to bring the punch. My punch bowl is really under used anyway. Everyone raved over this punch and I even won the *Prettiest Dish* award. It is very good and such a good measure of vitamin C. I'll find a reason to make this one again.



Citrus Punch
Southern Lady Holidays
(Printable Version)

1 (64-ounce) bottle ruby red grapefruit juice
1 (46-ounce) can pineapple juice
1 (12-ounce) can frozen pink lemonade concentrate, thawed
1 (12-ounce) can frozen orange juice concentrate, thawed
1/4 c fresh lime juice
1 (2-litre) bottle club soda, chilled
Garnish: pink grapefruit slics, lemon slices, orange slices, lime slices
1. In a large bowl, combine grapefruit juice, pineapple juice, lemonade concentrate, orange juice concentrate, and lime juice.
2. To serve, add club soda, stirring gently to combine. Garnish with sliced fruit, if desired. Makes about 1-1/2 gallons.

I don't typically post twice in the same day but I just couldn't resist this time. I'll be linking this to Tasty Tuesday, Tempt Your Tummy Tuesday and Tuesdays at the Table. Check out ALL the great recipes posted.

Christmas Goodies Part 3

The last of my Christmas baking, the all important cookies, are done. Trying to watch my waistline a tad, I really tried to stick with just the cookies I needed for giving away. That said, I did squirrel away a small tray for our Christmas Eve snacking.

Linking today to Tasty Tuesday, Tempt Your Tummy Tuesday and Tuesdays at the Table. Thank you Jen, Lisa and Cole for hosting these lovely events each week. Check out ALL the great recipes posted.

Hazelnut Rounds
(Printable Version)

1 c butter, softened
1 c sugar
1 egg
1 tsp vanilla
2 c flour
½ tsp baking soda
¼ tsp salt
½ c finely chopped hazelnuts
½ c semi-sweet chocolate chips

Heat oven to 350°F. Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla. Continue beating until well mixed. Add flour, baking soda and salt. Reduce speed to low; continue beating, scraping bowl often, until well mixed. Cover; refrigerate until firm (at least 1 hour). Shape dough into 1-inch balls; roll in hazelnuts. Place 2 inches apart onto ungreased cookie sheets. Bake for 13 to 16 minutes or until edges are lightly browned. Melt 1/2 cup semi-sweet real chocolate chips 1 teaspoon shortening over low heat. Drizzle over top of cookies.



Snickerdoodle Pinwheels
(Printable Version)

1 c pecan pieces
1 c granulated sugar, divided
1 tbsp ground cinnamon
1/2 c unsalted butter, softened
3 ounces cream cheese, softened
1/2 tsp baking powder
1 large egg
1 tsp vanilla
2 3/4 c. all-purpose flour
2 tbsp butter, melted, divided

Combine pecans, 1/3 cup sugar and cinnamon in a food processor. Cover and process until nuts are finely chopped. Set aside. In mixing bowl, cream 1/2 cup softened butter and cream cheese. Beat in remaining 1 cup granulated sugar and baking powder, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Divide dough in half. Cover and chill for at least 1 hour. Preheat oven to 375°F. Roll half of dough between two sheets of parchment or wax paper into an 8-by-12-inch rectangle. Brush dough with 1 tablespoon melted butter. Spread half of pecan filling over dough to within 1/2-inch of edges. Starting from one of the short sides, roll up jellyroll style, removing paper as you work. Moisten edges; pinch to seal. Repeat with remaining dough and filling. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake for 12 to 14 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to rack to cool.




Russian Tea Cakes
(Printable Version)

1 c butter, at room temperature
2 tsps vanilla extract
1/2 c sifted confectioners’ sugar, plus more for rolling cookies
2 c flour
1/4 tsp salt
1 c finely chopped walnuts

Preheat the oven to 325°F. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners’ sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving. Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.



Jammies
(Printable Version)

1 c butter, softened
2/3 c sugar
½ tsp almond extract
2 c all-purpose flour
½ c raspberry jam
Glaze:
1 c powdered sugar
2-3 tsp water
1-1/2 tsp almond extract

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour. Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely. Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.



Shortbread Logs
(Printable Version)

1-3/4 c all-purpose flour
1 c butter, softened
½ c powdered sugar
1 tsp vanilla
Glaze/Nuts:
1 c powdered sugar
1 Tbsp butter, softened
¼ tsp brandy flavoring
1-2 tsp hot water

Heat oven to 350°F. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed. Form dough into 1/2-inch balls; shape balls into 2-inch logs. Place 1/2 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely. Meanwhile, combine 1 cup powdered sugar, 1 tablespoon butter and brandy flavoring in medium bowl. Beat at low speed, scraping bowl often and gradually adding enough hot water for desired consistency. Place wire cooling rack over waxed paper. Dip both ends of cookie into frosting, then into chopped pecans. Place cookies on rack to set.



Linzer Sandwich Cookies
(Printable Version)

1 c butter, softened
½ c powdered sugar
1 tsp rum extract
¼ tsp salt
2 c all-purpose flour
Powdered Sugar
Seedless raspberry or apricot jam

Combine butter, 1/2 cup powdered sugar, almond extract and salt in large bowl; beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (at least 1 hour). Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2-inch cookie cutters. Cut out center from half of cookies using smaller decorative cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely. Place cooled cookies with center cut-out onto waxed paper; sprinkle with powdered sugar. Decorate with small candies attached with decorator gel, if desired. Spread bottom-side of cookies without cut-out with 1/4 teaspoon jam. Top with center cut-out cookie, powdered sugar-side up.

Mosaic Monday ~ Gingerbread Houses

I usually do a gingerbread house each year, but this year because of time and space issues, I decided to skip it. Not an easy thing for me to let go of...actually I was a bit whiney about it. So I decided to do a gingerbread house mosiac. Almost as fun as baking and constucting and takes up less space and less time, lol. Enjoy and Merry Christmas!

Sharing at Mary's Little Red House. Many lovely mosaics on display!

Red Velvet Cake

It isn’t Christmas without Red Velvet cake. I have 3 orders for some of my catering clients going out this weekend. I spent the evening yesterday baking layers and layers (each cake will have 3 layers) of red velvet cake. I started using this simple recipe a few years ago and have never looked back. It is a wonderful rendition of this classic cake.



Quick Red Velvet Cake
(Anne Byrn’s Cake Mix Doctor)

Solid shortening for greasing pans
Flour for dusting pans
1 package German Chocolate Cake Mix with pudding (I always use Devil’s Food cake mix)
1 cup sour cream
½ cup water
¼ cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
1 tsp pure vanilla extract
Cream Cheese Frosting

1. Place rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, sour cream, water, oil, food coloring, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium for about 2-3 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it our with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pans, 28-30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each layer onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes or more.
4. Meanwhile, prepare the Cream Cheese Frosting.
5. Place one cake layer, right side up, on a serving platter. Spread top with frosting. Place second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

I'm linking this post to Michael's Foodie Friday at Designs by Gollum. Be sure to check out the others posts there.