Showing posts with label agave. Show all posts
Showing posts with label agave. Show all posts

Sunday, August 20, 2017

Red Curry Laksa: Vegan Noodly Goodness for Souper (Soup, Salad & Sammie) Sundays

I was craving red curry and had a Costco pack of Millet and Brown Rice Ramen (vegan and gluten free) from Lotus Foods and so I wanted a bowl of noodly red curry. The Curry Laksa recipe in Appetite For Reduction:125 Fast & Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz seemed like a good fit, subbing in the ramen noodles for the larger Pad Thai rice noodles called for in the recipe.

I made a few small changes to the recipe, noted in red below.

Chandra says: "I would probably get chased out of Malaysia if I got off the plane with a bowl of this and said it was Curry Laksa, but what it lacks in authenticity it makes up for in speed, ease, and healthfulness. Oh, and it tastes pretty darn good too. If you like a big gigantic bowl of noodles, then this is your golden ticket. Noodles and tofu, mellow bok choy, and red peppers in a spicy, sweet, and sour red coconut milk broth. Serve with chopsticks and a big spoon".

Red Curry Laksa
Slightly Adapted from Appetite For Reduction by Isa Chandra Moskowitz
(Serves 4)

2-3 Tbsp Thai red curry paste (I used 3 heaping Tbsp)
1 small red onion, thinly sliced into half moons (I used a Maui sweet onion)
1 red pepper, seeded and thinly sliced
1 Tbsp minced ginger
 2 cloves of garlic, minced
1 bunch bok choy (I used baby bok choy) larger stem pieces sliced into 1/2-inch pieces & leaves & tender stem pieces sliced into 2-inch pieces & separated 
(I added 1 large handful Chinese snow peas)
4 cups vegetable broth 
2 Tbsp soy sauce
1/2 tsp salt (or to taste)
1 block (about 14 oz) extra-firm tofu, cubed
8 oz Pad Thai rice noodles (I used brown rice millet ramen noodles)
3/4 cup light coconut milk (I used 1 can)
3 Tbsp lime juice (from 1-2 limes)
3 Tbsp agave (or to taste)
1 cup fresh cilantro to garnish
extra lime wedges, for serving

Heat a large pot of water to boil and cook your noodles according to package directions. Drain and set aside.  

Heat a large (4-quart or so) pot over medium high and add 2 Tbsp red curry paste. Mix in the onions and peepers and saute for 2 to 3 minutes. Add a bit of water of it is sticking too much. Add the ginger and garlic and continue sauteing for another 2 minutes.

Add bok choy stems, broth, soy sauce, and a pinch of salt and bring soup to a slow roiling boil. Add tofu and cook for 10 minutes (I added the snow peas about 5 minutes out). 

Add the coconut milk, lime juice and agave, stirring very gently so as not to break up the tofu. Taste and add more curry paste, salt, lime juice or agave as needed, desired.

To assemble bowls: Divide sliced bok chok leaves into bowls, add cooked noodles and ladle in plenty of curry on top. Garnish with cilantro and serve with extra lime wedges.

Isa notes that "This dish makes really great leftovers! When left in the fridge, the tofu sucks up the curry and the lime flavor gets a little stronger. It even tastes great cold!"

Notes/Results: Lots of flavor, texture and color in a bowl, these noodles totally hit the spot. I used extra curry paste and all the coconut milk so I would have extra broth and not have to store the extra. I also added a handful of Chinese snow peas for extra green crunch. You could adapt this bowl to take advantage of your favorite veggies and protein.The fact that it is not too heavy makes it good for a summer lunch or dinner. I would happily make it again. 

We have some delicious dishes waiting this week in the Souper Sundays kitchen--let's have a look!

Judee of Gluten Free A-Z Blog shared Red Cabbage Potato Salad and said, "Red potato salad is an easy to make, delicious to eat, frugal side dish that is a frequent guest at BBQ's and other summer gatherings. My colorful red cabbage potato salad is a healthier version that is made with chopped red cabbage, red onions, celery and red potatoes and no mayo."

Shaheen of Allotment2Kitchen made Runner Bean Salad and said, "This Runner Bean Salad is made with thinly sliced red onion, black olives and and seasoned olive oil and white wine vinegar dressing, oh yes and runner beans, that have been cooked until they are al dente."

Janet of The Taste Space shared Slow Cooker Vegetable and Barley Stew and said, "I made this Vegetable and Barley Stew in the slow cooker and nothing could have been easier. I sautéed the onion in the slow cooker first and then added the remainder of the ingredients. I have made this a few times, actually, enjoying the simple and homey, comforting flavours."

 Mahalo to everyone who joined in Souper Sundays this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):
  • Please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).

Have a happy, healthy week!

Tuesday, November 4, 2014

The Book Tour Stops Here: A Review of "How To Bake a Man" by Jessica Barksdale Inclán Served with Nut Butter Cereal Crispies (No-Bake Cookies)

The office candy dish, morning meeting pastries, and the occasional cake for birthday celebrations are hard enough to resist--imagine if someone came by your office twice a day with a cart piled high with delectable homemade baked goods. It might be a recipe for some extra pounds, but it's also Rebecca Muchmore's idea for a small business so she drops out of grad school to start Becca's Best. How To Bake a Man is a funny food-filled novel by Jessica Barksdale Inclán and a review is being served up along with some no-bake Nut Butter Cereal Crispies as part of this TLC Book Tour.   

Publisher's Blurb:

When 27-year-old Becca Muchmore drops out of grad school, all she has left to fall back on is her baking. Ignoring her mother’s usual barrage of disapproval and disappointment, she decides to start a small business hand-delivering her wares. A friend introduces her to an office of hungry lawyers, who agree to give her a try. Her lizard-booted neighbor Sal is happy to help out when he can, and almost before she knows it, Becca’s Best is up and running. 

Before she can settle into a routine, things get complicated. The office ogress could easily be Becca’s sister and has absolutely no patience with cookies or other frivolities. Even worse, her boyfriend is the man of Becca’s dreams – kind, funny, successful, and brain-meltingly gorgeous. As the dark undercurrents threaten to pull her down, Becca swiftly finds herself neck-deep in office politics, clandestine romance, and flour. Saving her business (and finding true love) is going to take everything she’s got, and more.

Packed with charm, sparkling humor, and a genuinely unforgettable cast, this delicious tale of a woman struggling to find her path might just be Jessica Barksdale Inclán’s finest novel to date.

Paperback: 256 pages
Publisher: Ghostwoods Books (October 21, 2014)

This is definitely a chick lit book for food lovers with a sweet tooth--it is fun and as light and fluffy as an angel food cake. It will also make you crave a chocolate chip cookie, blueberry muffin, cinnamon roll or a slice of rum cake--maybe even all of them at once. I had not read anything by Jessica Barkdale Inclán before, but it is clear she writes food really well--each chapter starts with a recipe description that made me hungry, even for baked goods that aren't particular favorites of mine like gingerbread and cheesecake. (Many of these recipes can be found at the back of the book.) It did take me a while to warm up to the main character Becca--for a 27-year-old, I thought she lacked maturity and was quite the drama queen. At times it was amusing, at times her all-about-me-all-the-time focus got a bit old. More likable right away were the male leads--Jeff, the handsome attorney boyfriend of Jennifer, Becca's evil-acting doppelganger, and Sal, Becca's supportive and funny neighbor. Becca does grow through the book and her character becomes more appealing as she does (plus, you have to like someone who makes magic in the kitchen and takes the time to give her leftover products to the homeless each day). A quick and entertaining read--chick lit fans, lovers of foodie fiction, romance readers, and those looking for a cute story that comes with some mouthwatering recipes will enjoy this book.

Author Notes: Jessica Barksdale Inclan is the author of twelve traditionally published novels, including the best-selling Her Daughter’s EyesThe Matter of Grace, and When You Believe. She has also published several ebooks and a women’s studies textbook, Diverse Voices of Women. Her work has been translated into Spanish, Portuguese, Dutch, and Czech. Inclán teaches composition, creative writing, mythology, and women’s literature at Diablo Valley College in Pleasant Hill, California, and online novel writing courses for UCLA Extension. Find out more about Jessica at her website,

There are of course plenty of delectable baked goods mentioned in the book--all manner of cookies, sweet and savory muffins, brownies, pie, bread, and cake. There are sixteen recipes in the back of the book, tried and tested by the author and her family. There are even a few non-baked goods food mentions--spaghetti, hamburger casserole, oysters, arugula and pecorino salad,  but, I really wanted to make something sweet and cookie-like. My challenge--I am currently ovenless. It hasn't been great for baking for a few months now, but it totally went out recently and I have yet to get in gear and get a replacement.  Since no oven = no bake, I decided to go with a batch of my favorite no-bake Nut Butter Crispies.

These cookie treats are quickly made in one bowl and full of goodies, so although they are actually pretty healthy in terms of ingredients, they taste like they should be bad for you which I like. They are also very adaptable to whatever you have on hand. I love using puffed millet for the crispy texture but I subbed in an easier-to-find brown crispy rice cereal instead. Can't have nuts? Use sunflower butter or soy 'peanut' butter and swap the almonds out for sunflower seeds. Want them vegan? Use agave instead of honey and vegan chips. Gluten-free? Use gluten-free oats and chocolate chips. Add coconut, chopped mac nuts, and dried mango or pineapple to give them a tropical feel. I make these a lot for cooking classes and demos and they are always a crowd pleaser. So I suppose they are an easy way for how to no-bake a man! ;-)

Nut Butter Cereal Crispies (No-Bake Cookies)
by Deb, Kahakai Kitchen
(Makes about 18) 

1/2 cup rolled / old-fashioned oats
3/4 cup crispy brown rice cereal, or puffed millet cereal
1/3 cup dried fruit pieces (I used cranberries)
1/3 cup dark chocolate mini chocolate chips
1/3 cup sliced almonds or other nuts
2 Tbsp chia seeds
2 Tbsp hemp seeds (or ground flax seeds, or wheat germ)
1 tsp vanilla extract
1 1/4 cups natural peanut butter or nut butter of your choice) + more if needed (I used peanut butter and almond butter)
1/3 cup honey or agave (eye it, it's easier than messing with a measuring cup) + more if needed

In a large bowl, mix together the dry ingredients. Add the vanilla extract, nut butter, and honey and mix thoroughly. 

(Mixing Note: You can start mixing these with a big heavy spoon but you'll probably need to get down and dirty and use your hands towards the end to get everything mixed together. Nut butters vary in consistency, the mixture should be a “moldable” texture and not too crumbly--add extra peanut butter or honey if needed to get it to the right texture. You can also heat the nut butter and honey if it is too crumbly to mix well--just make sure to let the mixture cool before adding the mini chips or they will melt. If mixture is too 'wet'--add extra oats.)

Shape mixture into small balls with your hands and place on a wax paper lin
ed cookie sheets. With your palm, flatten each ball slightly into a disk shape. Place in refrigerator for at least 2 hours to firm.

Keep stored in an airtight container in fridge.

Nutritional Info: Per 1 Crispie: calories 145; total fat 9.8g; saturated fat 1g; carbs 10.6g; sodium 10 mg; sugars 5.8g; fiber 3g; protein 4.8g.

Notes/Results: Like a peanut buttery-rice crispy crunch, these are fun little treats best enjoyed right out of the fridge as they hold their shape best when chilled. They have a good texture--chewy, crisp and creamy. You can use any combination of dried fruit, nut butter and healthy grain cereal you like. Using freshly ground nut butters rather than jarred brands reduces the sugar and sodium counts. These are rich enough that one or two are very satisfying. I will make them again. 

Note: A review copy of "How To Bake a Man" was provided by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.  

You can see the stops for the rest of the TLC Book Tours and Reviews here.

Tuesday, July 29, 2014

Watermelon & Mint Chia Tea Fresca for Food 'N Flix July Pick: "Like Water for Chocolate"

Like Water for Chocolate--both the book and the film inspired by it, hold a fond place in my foodie heart. Set in Mexico in the early 1900's, it's the story of Tita, who as the youngest daughter in her well-to-do family, is forced by tradition to spend her life unmarried and taking care of her aging and dominant mother while her heart longs for Pedro, her one true love. Pedro marries Tita's eldest sister Rosaura and a heartbroken Tita spends her days in the kitchen where she cooks dishes that contain all of her suppressed emotions and that have an often life-changing effect on those who eat them. 

I chose the novel as a Cook the Books selection back in 2010 and was happy to have the movie be our July Food 'N Flix pick, selected and hosted by Elizabeth at The Law Student’s Cookbook. I love a little magical realism that sparks the imagination and in this case, certainly the appetite.

There is plenty of food inspiration in the story with dishes like Quail in Rose Petal Sauce, Cream Fritters, and Christmas Rolls. For my film-inspired dish, I decided to combine a few different ideas from the movie into a refreshing summer beverage--starting with the watermelon from a steamy and sultry summer night when the family is sleeping outdoors and Pedro and Tita sneak away for a brief tryst. It turns out that in addition to smashing hearts, mean Mama Elena is a champion watermelon smasher, expertly breaking the melon into large perfect wedges. There was a large glass jar of what looked like watermelon agua fresca on the table in the scene. It looked wonderfully refreshing and became the base of my drink. As a baby, Tita was nourished in the kitchen with teas and gruel by her beloved Nacha, the family's cook, so I wanted to include tea in my fresca. Watermelon and mint pair well together and mint leaves are what a guilty Tita recommends to Rosaura when she complains that her flatulence and bad breath are keeping Pedro away from her. (As if her personality wasn't enough!) On warm days, I drink a lot of iced teas, usually with chia seeds mixed in and since they are in the mint family and are native to Mexico and Latin America, they seemed like a good fit.  

The result, my Watermelon & Mint Chia Tea Fresca is sweet, slightly tart, refreshing, and perfect for quenching the summer heat or maybe some fiery unrequited passion. ;-) And, I am certainly not judging if you want to slip some rum or tequila into the mix

Watermelon & Mint Chia Tea Fresca
By Deb, Kahakai Kitchen
(Serves about 6
4 cups brewed mint or melon mint tea, brewed  strongly for ice tea (Note: I used DAVIDsTEA Watermelon Mint Herbal Tea)
1/3 cup Chia Seeds
4 heaping cups cubed chilled watermelon (seedless or most seeds removed)
4 tablespoons lime juice

2 Tbsp fresh mint leaves or to taste
2 Tbsp agave nectar or to taste
2 cups ice + extra ice for serving
extra sprigs of mint, watermelon cubes and/or lime slices to garnish

Brew your tea strongly enough to retain its flavor as an iced tea (usually double the amount of tea per water is a good guide). Stir chia seeds thoroughly into slightly cooled brewed tea and chill mixture in refrigerator for 1-2 hours.  

Combine watermelon, lime juice, mint, agave and ice in a blender. Puree until smooth. Pour into serving pitcher and add chilled tea/chia mixture, stirring well until thoroughly mixed. 

To serve: Pour into glasses filled with ice and garnish with fresh mint and/or skewers of watermelon and lime as desired.

Notes/Results: An excellent summer sipper--so cooling with the juicy watermelon and  burst of mint. You can adjust the amounts of the mint, lime and agave based on the sweetness and mint level of the tea you use. I bought a bag of DAVIDsTEA Watermelon Mint herbal tea while doing a training gig for the company in Toronto (they do mail order and there are U.S. stores in Chicago, Boston, New York and San Francisco). Fabulous people, wonderful teas. (And although I was paid for my work I wasn't paid to say that or to spend my consulting fee on tea!) This particular herbal blend smells a bit like a watermelon Jolly Rancher and has a light melon taste with the mint kicking lightly in at the end. You could also use a green tea or a plain peppermint tea and again, adjust things to get it to your taste. The blended watermelon and ice, along with the chia seeds make this slightly thick--which I like, and the chia seeds add extra fats and nutrients but you could certainly omit them if you are not a fan. Healthy and tasty, I may be drinking this all summer long. 

The deadline for this round of Food 'N Flix is (today) July 29th and Elizabeth will be rounding up all of the entries on her blog soon. If you missed this round and love food, films and foodie films, join us for August when we will be viewing Cloudy with a Chance of Meatballs hosted by Camilla of Culinary Adventures with Camilla.

Saturday, August 28, 2010

Thai-Flavored Mojito: A Crisp & Coconutty Simple Saturday Sipper

Lacking any desire or ability to plan this week, I found myself sitting on the lanai in deep contemplation about what to make for this week's Simple Saturday Sipper. Looking to my herbs for inspiration, I noticed that the Thai basil needed some harvesting and the mint could use a little snipping too. Since I had purchased several little local limes that needed to be used, it quickly became apparent that a Thai-Flavored Mojito was the way to go.

I just mixed a little bit of everything in my fridge and bar together--the herbs, coconut water, limes, ginger syrup, coconut rum and a little soda water and of course, ice. ;-)

Thai-Flavored Mojito
by Deb, Kahakai Kitchen
(Recipe for 1 cocktail)

5-6 Thai basil leaves
5-6 mint leaves
3 lime wedges
1 Tbsp agave syrup
1 Tbsp ginger syrup
2 oz freshly-squeezed lime juice
3 oz coconut rum (or rum of choice)
3 oz coconut water
3 oz tonic water

In the bottom of a tall glass, combine the mint, Thai basil, lime wedges and agave and muddle until mixed together and fragrant. Add ginger syrup, lime juice, coconut rum, coconut water and ice, then top off with the soda water. Stir gently to combine ingredients. Garnish with a lime slice and a couple of extra herbs. Enjoy! (Preferably outside on a warm evening.)

Notes/Results: Ahhh... perfectly refreshing, tangy and good. The Thai basil and mint combine nicely with the coconut, ginger and lime. I used agave syrup which gave it a touch of sweetness, but it is more tangy than sweet. You could do this without the coconut rum and coconut water, but it adds a nice touch. I will make these again.

Happy Saturday!

Saturday, April 24, 2010

Limoncello Champagne Cocktails with Mint: A Sweet, Tangy & Sparkling "Simple Saturday Sipper"

I love Limoncello, Mojitos and the occasional Lemon Drop, so when I saw this recipe for Limoncello Champagne Cocktails with Mint in this month's Bon Appétit, it seemed like a great combination of all three drinks and the perfect refreshing spring cocktail and "Simple Saturday Sipper" for this week.

The recipe can be found in the May 2010 Bon Appétit magazine & online at Epicurious here.

Limoncello Champagne Cocktails with Mint
Bon Appétit, May 2010
(Makes 2 Servings)

1/4 cup fresh mint leaves
1/4 cup limoncello
2 tablespoons sugar plus additional for dipping Champagne flutes
Lemon peel strips from 1 lemon
4 teaspoons fresh lemon juice plus 1 lemon wedge
1 cup (about) chilled Champagne or sparkling wine

Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender; blend until mint is finely chopped (lemon peel will be coarsely chopped), 10 seconds. Strain into small cup; discard solids.

Run lemon wedge around rim of 2 Champagne flutes. Dip rims into sugar. Divide limoncello mixture and lemon juice between flutes. Top with Champagne.

Notes/Results: Refreshing, lightly sweet and a little tangy, this is a fun and sparkling cocktail to enjoy in the warmer weather. I used a teaspoon of agave in place of the sugar, prosecco for the sparkle, and some mint-flecked mojito glass rimming sugar I had sitting around the pantry to coat the rims of the flutes. This is a great little drink and I could easily see making up a big batch of the limoncello-mint mixture and lemon juice in a big pitcher, grabbing a couple of bottles of Champagne or sparkling wine, and serving it at a party. I will make this one again.

Happy Saturday!

What are you drinking today?! ;-)

Monday, November 30, 2009

Xagave and "Delicious Meets Nutritious" Cookbook Review

I have written about my love for agave nectar before and use it frequently in my cooking in order to reduce the amount of processed sugar in my diet. Although a 1001 opinions on the pros and cons of different sweeteners including agave exist, and I am not a nutritionist, I like the fact that that agave is a great way to sweeten foods with a natural sweetener, is relatively low on the glycemic index and is sweet enough that I can use much less agave than sugar (usually at least half and sometimes less) and get a great taste. Recently the kind folks at Xagave were nice enough to send me a free 25 oz bottle of their Xagave Agave Nectar as well as their "Delicious Meets Nutritious" Xagave cookbook to try out.

Xagave is a proprietary blend of agaves, blending the inulin, a prebiotic fiber extracted from blue agave with white. The company says this makes it the best tasting agave on the market, a better health profile and makes its cooking and baking properties superior to other brands. I did compare the Xagave with my current brand in a taste test and although I didn't notice much, if really any difference in the taste, the Xagave was lighter, clearer and poured more easily. Price-wise Xagave is very comparable with other agave syrups in the market.

The spiral bound "Delicious Meets Nutritious" cookbook was fun to read through with the history of agave, its health benefits and cooking qualities including a "sugar exchange table" with suggested replacement amounts of agave for different types of cooking and baking needs. The book includes over 130 recipes for Breakfast, Fruit Jams, Healthy Quick Breads, Appetizers, Small Plates & Side Dishes, Salads & Salad Dressings, Quick & Easy Gourmet Meals, sauces, Healthy Desserts, Kids Stuff, Beverages (Healthy Shakes and Smoothies), and Xagave After Dark, (cocktails). Many of the recipes have variations and most are accompanied by pictures. Since I am still learning to use agave as a sugar replacement in baking, it was interesting to see how they had done it throughout the different recipes. My only complaint about the book is the lack of nutritional information for each recipe which I understand has been added for the new edition of the book that they are selling now. As someone who is health and calorie conscious, having that information in invaluable. To "road test" the book, I ended up choosing a few different recipes to make; Baked Coconut Shrimp, Tangy Ketchup, Orange-Cranberry Sauce and Blueberry-Cranberry Granola Bar Muffins.

The Baked Coconut Shrimp were delicious and made me wonder why I don't bake shrimp more often. The combination of ground red pepper, unsweetened coconut and lime juice with the agave, give it that sweet-tangy-lightly spicy combination and the panko adds a nice crunch. I love the fact they are lighter and healthier than the deep-fried version but still taste like a treat. I will be making this one again.

To accompany the shrimp I tried the Tangy Ketchup which combines tomato paste with cumin, dry mustard, garlic and onion powder among other things. If you have ever read (and been scared by) the label on a bottle of commercial ketchup, it is a great alternative to be able to make your own without sugar or high fructose corn syrup. Although the ketchup was great as it was, I mixed part of mine with some curry powder to make a delicious curry ketchup that partnered beautifully with the shrimp. You can find the ketchup recipe here.

There were four recipes for cranberry sauces in the book, a Classic-Cranberry Sauce, Lemon Cranberry Sauce, Pomegranate Cranberry Sauce and an Orange Cranberry Sauce which is very similar to the one I make, (I include a bit on cinnamon in mine) so I tried it using the Xagave and it worked perfectly--sweet but still tangy. I used the leftover sauce in my Cranberry-Yogurt Cheese (featured here).

Oh my, the Blueberry-Cranberry Granola Muffins! Yum! I loved these decadent, fruit filled and very delicious muffins. You might expect something called a "granola bar muffin" and made with whole wheat flour to be dry, but the yogurt, agave and all the fruit keep this one moist. I loved the texture from the nuts and all of the oats in these. Perfect (with all the bulk, protein and fiber), for breakfast or an afternoon snack. You can get the recipe for these babies at the Xagave website here. I will be making these again and again.

In addition to these recipes, I used some of my remaining Xagave in my tea (hot and iced) and it worked well there too. I have several other recipes marked in the book that I still want to make. If you are looking to explore agave and using more of it in your cooking and diet, the Xagave website (here) is a great place to start. Both the Xagave and the cookbook are quality products and I enjoyed trying them out.

I'm curious--have you used agave in any of your cooking and baking and what did you think of it?

This is post #30 for November--so I have officially completed NaBloPoMo!! Yippee!!! It was doable since I had been posting 5-6 days a week already and it was more intimidating to think about what to post each day than to actually do it. I'll be sporting the "I Did It!" badge on my sidebar soon! Thanks to all of you who left comments to keep me going--they were much appreciated.

Happy Monday!