Friday, February 27, 2015

Real Stove-Top Popcorn Three Ways--Fresh, Tasty, Additive-Free & Regular, Low-fat, & Spicy


I have come full circle with popping popcorn.

When I was a small child, we made popcorn by getting out a large cast-iron pot and heating what was called “salad oil” in it.  We’d add in a couple test kernels, and when they popped, we’d toss in enough corn to cover the pan bottom. Once the popping started we’d shake the pot, then, to avoid burning the kernels snatch it off the heat as soon as all the thumping and snapping stopped.

The finishing touch was to simply drizzle over and stir in melted butter and salt, resulting in a delicious snack that was completely free of artificial colors, flavorings, and preservatives. Nobody at our house ever incorporated any of today’s usual extras, like Parmesan or herbs, either. My mother wasn’t into seasoning with herbs and she didn’t keep Parmesan in the house. I don’t think anybody else in the community gussied up popcorn either; it just wasn’t done in those days.

TV Time Popcorn--a popcorn kit
My popcorn prepping ritual changed a lot following the arrival of televisions and a product called TV Time Popcorn. This was a handy “time-saver” kit containing a packet of solid yellowish fat on one side, and one with corn and salt on the other. Perhaps because it was heavily advertised on the television shows for kids, I thought this dual pouch packaging was incredibly cool. (Interestingly, I recently read that TV Time company spent so much on advertising that it went bankrupt several times!)

It was just so much fun to squeeze the hardened, butter-flavored lump--described as “the finest imported nut oil” on the label--out into the pot and watch it melt. (I now suspect that this fat was either hydrogenated coconut or palm kernel oil; nobody knew about the drawbacks of hydrogenation and highly saturated fats then.) It was quite liberating to be able to skip the measuring and just tear open the packet and empty the kernels and salt into the pot. The popcorn kits were more expensive, and maybe the pop corn didn’t taste quite as good, but I adored the novelty of it.

The next big popcorn-making advance I recall involved doing away with the big cooking pot. This happened after microwave ovens and ready-to-pop microwavable bags appeared on the scene.  My friends and I loved setting the bag inside, then peering through the glass screen and watching it rise up and inflate as the corn popped. There was always a sense of daring and excitement associated with this, because at that time some consumer safety experts and assorted microwave-phobic worry warts were still warning that if you got too close to the viewing window the microwaves might escape, and zap your eyes or cause your head to explode! (Today, experts say that small amounts of radiation can escape from around some microwave doors, but not in quantities large enough to pose a risk and definitely not in amounts that could blow off your head.  Still, I’m now wishing I hadn’t gotten so close.)

I stuck with microwaved popcorn for several decades. After I married and had a family, I’d grab a package and ready it for my son and his playmates to eat while they watched TV. But, truthfully, the product never really seemed like an improvement—it was convenient but at the sacrifice of aroma or taste. Once my son went off to college, I got out of the habit of fixing popcorn at all.

Now, I’m  back to making stove-top popcorn again. I like preparing it from scratch so I'm sure it's fresh and free of artificial flavors, colors, and other additives. I buy a plain, unseasoned yellow corn and cook it in a large, heavy pot, just like we used to. (I've tried the eye-catching multi-colored kernels, but the corn, which is pricy, still comes out the usual white.) These days, I usually cook the corn in olive oil, and I am more careful about how much of it I use.

By adding the minimum amount needed to pop the corn without scorching and omitting the optional butter, I turn out a light, healthful, really satisfying snack that's also quick to make. Yes, I know that air popped, oil-free, salt-free is even healthier. But air-popped corn reminds me of styrofoam--I just can't eat it!  The modest amount of oil I use—5 teaspoons per 1/2 cup of unpopped kernels—not only facilitates the popping but brings out the corn flavor and provides enough coating that the salt adheres to the kernels.



Good and Easy Stove-Top Popcorn, Three Ways

This recipe is designed so you can create either a light but tempting butter-free popcorn; or a classic buttered version; or a seasoned one zipped up with a little chili powder. The recipe yields about 2 1/2 quarts of popped corn, and if you omit the butter the whole pot contains only 460 calories.  Which means that a generous 2-cup serving has only 92 calories, and if you can’t stop nibbling and consume a whole quart, the splurge will only cost  you 184 calories. (The chili powder doesn't have enough calories to worry about.)

If you do add the butter, the corn will have 172 calories per 2-cup serving, still not bad compared to many snacks. For example, 2 cups of potato chips have 275 calories, and a modest 1/3 cup serving of dry-roasted nuts or peanuts has about 220 calories.

Tip: I prefer to cook the kernels in olive oil  because it is mostly polyunsaturated and its flavor enhances the taste of the corn. You can certainly substitute corn or safflower oil if preferred, but never try to cook with butter; it will smoke and burn.

5 teaspoons olive oil
1/2 cup unpopped popcorn
1/4 to 1/2 teaspoon table salt, to taste
2 to 3 teaspoons medium to hot chili powder, optional
1/4 cup melted butter, optional

Put the oil and 3 or 4 test kernels in a 3  1/2-  to 4-quart heavy pot over medium high heat. Cook until the oil is hot and a test kernel sizzles, then pops. (The oil should never start to smoke, if it does, remove the pot from the burner and lower the heat.) Immediately add the rest of the popcorn. Cover the pot and shake several times to coat all the kernels in the oil. 

When the popping starts, shake the pot frequently to keep the kernels moving. After about a minute of steady popping, turn down the heat a little; this keeps the pot from overheating and burning the last of the kernels. As soon as the popping begins to subside, remove the pan from the stove-top; the heat built up in the pot will still pop the remaining kernels. Remove the lid and gradually sprinkle over the salt (and chili powder, if using) stirring until evenly incorporated throughout. 

For a light, low-cal treat serve as is. For a classic buttered popcorn, simply drizzle 1/4 cup melted butter over the batch, stirring until evenly incorporated. Serve warm or at room temperature. Makes 10 cups, 5  2-cup servings.

Perhaps you might also like Maple Kettle Corn here.




Continue Reading...

Saturday, January 31, 2015

Sun-Dried Tomato Crostini--One Super-Good Super-Bowl Snack That's Also Healthy


I'm convinced that Super Bowl parties are where lots of the very earnest diet resolutions made in January go to die. So many greasy-rich, salty foods get set out and scarfed up on Super Bowl Sunday, we should perhaps call it Super Sinker Sunday instead. In fact, it's said to be the second biggest diet busting event of the American year, right behind our official national feast day, Thanksgiving.

A big part of the problem is the kinds of dishes served. Estimates are that we eat 8 million pounds of guacamole, 14,000 tons of chips, and 4.5 million pizzas while enjoying the nation's most popular sports event. Even more mind blowing, according to the Wall Street Journal, about 1.2 billion Buffalo-style chicken wings get consumed--which statistically means four per person (at about 90 to 100 calories each) for everybody in the U. S. Assuming that some of us aren't eating any wings, others are, to mix metaphors, pigging out on them.

Now, I'm not suggesting anything so radical as doing away with any of your favorite fatty Super Bowl foods. But how about supplying one dish suited for those who want or need to eat sensibly but still yearn for zesty, delicious party fare?  Not only is this antipasto amazingly tasty and easy, but it contains only heart-healthy fat (olive oil) and it's suitable for vegetarians. Skip the light sprinkling of Parmesan, and it is also fine for vegans. If you offer gluten-free crackers along with the toasted bread slices, those who must go gluten-free can enjoy it as well.



Easy Sun Dried Tomato Bruschetta Spread with Crostini

Yes, it’s possible to buy bruschetta spreads, but this one is easy, convenient, healthy, and sooo much tastier and more economical than store-bought. It can be readied well ahead, and the toasted bread slices can too, so the recipe makes excellent party fare. 

Usually crostini are completely prepared ahead and served as passed appetizers, but it’s much easier to simply set out the bruschetta spread with the crisp toasted bread slices and let your company fix their own as desired. Another option: Serve the spread as a dip, along with crisp Italian bread sticks or purchased pita wedges. Or to accommodate guests seriously trying to diet, you can offer an assortment of crudites as well.
  
To ready the crostini bread slices ahead: Cut a 22-24-inch long (or similar) French bread baguette crosswise on a diagonal into 1/3-inch slices. Brush the slices on both sides with olive oil, adding a very light sprinkling of oregano to the tops, if desired. Place the slices on a parchment-lined large baking sheet. Bake in a preheated 350-degree F oven for about 6 minutes on one side, then turn over and bake until beginning to brown, about 6 to 8 minutes longer. Let the crostini cool completely, then pack them in plastic bags and freeze for up to a week. At serving time, let the slices thaw at room temperature. Then wrap them in foil and warm them a few minutes in a low oven, then serve immediately.

 Bruschetta Spread and Accompaniments

1/4 cup extra-virgin olive oil
2/3 cup chopped drained oil-packed sun-dried tomatoes
1 1/4 cups rinsed and drained canned white cannellini beans or chick peas
1 tablespoon each dried thyme leaves and dried oregano leaves
1 small garlic clove, peeled and chopped, optional
Generous 1/4 teaspoon each coarse salt and black pepper or more to taste

Bowl of diced tomatoes for serving
Small bowl of shredded Parmesan for serving
Warm crostini slices

To ready the spread: In a food processor, combine the oil, sun-dried tomatoes, beans, thyme, oregano, and garlic (if using). Process until the tomatoes are thoroughly chopped and the spread is nearly smooth. Taste and add more salt and pepper, if desired.  Serve immediately or refrigerate, covered, in a non-reactive bowl for up to 3 days. Let warm to room temperature before serving.

At serving time, set out the spread and toasted crostini slices. Also set out the tomatoes and Parmesan to use as garnishes. Let guests prepare their own servings.

The recipe makes about 1 cup bruschetta spread, enough for a 22-inch long baguette, sliced. Double the spread recipe and bread if desired.

For another yummy tomato recipe, try the roasted tomato winter soup here.

For another, not too decadent, yet delish party munchy, check out my maple kettle corn recipe here.



Continue Reading...

Tuesday, January 27, 2015

Lavender Lovers' Baking 101: Luscious Icing and Cookie How-To





I just returned from a U.S. Lavender Growers conference. My head is still spinning from all I learned, the many friendly people I met, and discovering more of the incredible charms of lavender. In our kick-off event, we sampled lavender champagne punch and other assorted lavender goodies, including spiced pecans and cheese straws, herbes de Provence-seasoned goat cheese spread, and several of my lavender cookies. (They disappeared quickly and several people asked for my recipes, so I've shared one of them below.)

The conference spotlighted many aspects of this enchanting herb: We watched an inspiring video featuring lavender plants, gardens, and picturesque farms of some of the organization's members. We compared the distinct aromas of different types of lavenders and talked about which ones are better for crafting, turning into lavender oil, and using fresh and dried for culinary purposes. (In case you're wondering, several attendees particularly recommended Buena Vista, Royal Velvet, and three pink lavenders, Melissa, Hidcote Pink, and Little Lottie for cooking and baking. I've personally cooked and baked with the well-known Hidcote and Provence and suggest them as well.)

A group of us also attended a workshop on how to identify the various kinds. Fifty different varieties were laid out on long tables, literally filling the room with their haunting fragrance. As you can see the photo at left, lavender comes in a whole beautiful array of subtly different colors, sizes and shapes. Though I loved the look of the deep purple and blue types, after smelling several pink ones and noticing their citrusy sweet scents, I'm definitely going to grow some to cook with this coming summer. I won't give up the deep purple kinds though, because in some recipes, like jellies, sorbets, and syrups, they impart a bit of appealing soft pinkish-purple color.

If you love lavender desserts and sweet treats, but haven't been sure how to make them, this post will help you get started using dried lavender buds. Begin by being sure the buds (the tiny flower parts shown in the bowls at right), are culinary grade. Note that buds are often harvested and sold for craft purposes only; these shouldn't be eaten. 

 If you don't have time to go purchase the very fresh, high quality dried  culinary buds directly from a local lavender farm, some of them do sell on-line from their own websites. Another option is to purchase through venues like Amazon, Etsy, and e-Bay; several American grown lavender options I like are here and here. Like most herbs lavender loses its flavor and fragrance over time, so plan to replenish your supply after at most a year.

Preparing the icing recipe involves making a lavender infusion like the one shown at right above. In this basic step the dried buds simply steep in a little hot water and gradually infuse it with their flavor. The longer they stand, the more flavorful the infusion will be.

Lavender-Infused Cookie Icing and Natural Sprinkles

Here I've left the icing the faint natural pinkish color created by the lavender-infused water, although it's fine to add a little purple food color if you wish. I try to avoid unnecessary chemical additives due to family allergies, so suggest using natural botanical dyes for coloring foods whenever possible.

One brand of natural vegetable dye that works particularly well is Color Garden; order it here or buy it at Whole Foods. The blue color in the Color Garden line is a lavender blue, but you can turn it purple just by adding a tiny drop of lemon juice as you're making the icing. (The acid reacts with and changes the natural vegetable color pigment.)

The sprinkles on the cookies are also tinted with botanical colors; the ChocolateCraft brand of natural purple crystal sugar is available on-line here.

Tip: It's easy to make lavender sugar cookies to go with this icing using your own favorite sugar cookie recipe. (Or use my tried and true rolled cookie recipe here.) Simply combine 1 to 2 tablespoons of dried culinary lavender buds with about 1/4 cup of the sugar called for in the recipe in a food processor. Grind the mixture until the lavender is in fine bits and has been partially blended into the sugar; this may take 3 or 4 minutes of processing. Then, to remove any coarse lavender bits, sift the mixture through a fine sieve back into the remainder of the sugar, and proceed exactly as directed in the recipe. 

2 tablespoon dried culinary lavender buds
1 teaspoon grated fresh  lemon zest (yellow part of the skin)
2 cups powdered sugar, plus more if needed
2 teaspoons egg white powder, optional
1 teaspoon corn syrup
3 to 4 drops lavender extract or 1/8 teaspoon vanilla extract, optional
Purple crystal decorating sugar, preferably tinted with botanical dye

For the infusion: Stir the lavender and lemon zest into 2 1/2 tablespoons boiling water. Set aside, covered, for at least 1 hour and up to 8 hours (refrigerate after 1 hour). Strain the infused liquid into a deep, medium bowl; press down hard on the lavender with a spoon to force through as much liquid as possible.

Add the sugar, egg white powder (if using), corn syrup, and extract (if using) to the bowl. Stir until well combined and smooth. As necessary, a bit at a time, stir in more water or more powdered sugar to obtain desired piping or spreading consistency.

The icing may be used as is, or tinted by stirring in a drop or two of whatever color dye (preferably botanically based) is desired. Spread the icing onto the cookies using a table knife. If decorating with sprinkles, add them right away before the icing sets. Let dry at least 30 minutes and preferably longer before packing airtight.

Makes 3/4 cup icing, enough to completely decorate 40 to 50  2 ½ to 3-inch cookies.

For another lavender recipe you may like, check out my fresh lavender-lemon buttercream here:



Continue Reading...

Tuesday, January 13, 2015

Diet 2 Days a Week, Lose Weight, + Lower Blood Pressure, Risk of Heart Disease

This is the time of year when many of us step on the scales, cringe, and resolve to lose some extra pounds. That's what my hubs and I used to do. But not any more!

For the last year we've been following the 2 day a week diet plan, also known as the 5-2 diet, or fast diet. On our diet days we've been using the recipes that my co-author, Ruth Glick, and I created for our enthusiastically received (5-star Amazon-rated) cookbook, The 2 Day a Week Diet Cookbook.  Containing 250 pages, 50 color photos (see samples below), 75 well-tested recipes, plus loads of helpful tips, menus, and gluten-free options, our book is available in both Kindle and softcover formats here.
To get a preview of all the recipes, check out the quick YouTube video here.


Chili, 2 Day a Week Diet Cookbook
Yes, as the title suggests, the book features low-calorie recipes to use while dieting only two days a week! On the two diet days, you limit calories to 500 (men get 600), but the rest of the week you just eat your normal fare--really! Not only is this plan easier to stay with than traditional everyday regimes, but, surprisingly,  research has shown that it also results in more weight loss. (Which the hubs and I have definitely found to be true.) Ongoing research has also revealed that the plan, which was created by a noted British physician, has other important health benefits, including reducing blood pressure, heart disease, and many other ailments. 

 I first began following the diet when Ruth said it was really working well for her, and asked me to co-author a book of recipes to fit the plan. She'd had trouble finding ones that were tasty and easy, partly because most of the books were British and not geared to American tastes or hectic lifestyles. So, since she and I had created many healthful, low-calorie recipes for major publications such as Rodale and Eating Well in the past, we began creating our own much more satisfying collection of dishes, which I also photographed for the book.)


French Toast, 2 Day a Week Diet Cookbook
My husband got interested in trying the diet after I'd lost a couple of pounds on it. This might not sound very impressive--except that I'd been trying, unsuccessfully, to shed those same stubborn pounds for almost 10 years! (I've kept them off, too!)

He started using our recipes and following the plan thirteen months ago and is thrilled with the results. First, he's lost 18 pounds! Even better, when his cardiologist checked his vital signs and blood markers at his last visit, she pronounced them the best they've been in the five years she's been treating him! In fact, his blood pressure, fasting glucose, cholesterol, and triglycerides were so much lower than before, she said she planned to look into our book herself. The hubs says he intends to keep going and shed at least another 10 to 15 pounds.

In case you wonder, yes, Ruth and her husband have both lost around 20 pounds using The 2 Day a Week Diet Cookbook. They say it's easier than an other diet they have ever tried, and they've tried quite a few. My sister has also shed over 20 pounds following the plan, though admits that she doesn't find sticking to the 500 calorie limit on diet days easy!

Spinach-Mushroom-Pasta Soup

Because homemade soups can be not only healthful and calorie-wise, but very satisfying, we've included a nice variety of them in The 2 Day a Week Diet Cookbook.  This one, a simple Italian-inspired spinach-mushroom-pasta combo, admittedly looks a bit plain, but it is quite fragrant and flavorful. It is easy and also versatile: Substitute instant brown rice for the pasta for a gluten-free version.


Spinach-Mushroom-Pasta Soup

This soup is good made with either vegetable or chicken broth, so can fit well into a vegetarian meal. While fresh basil delivers the best results, the dried herb will do if necessary.


Tip: To streamline recipe preparations, buy sliced fresh mushrooms and washed, ready-to-use bags of fresh spinach leaves.

Makes 4 120-calorie servings, about 1 1/4 cups each.

1 Tbsp olive oil
2 1/2 cups sliced mushrooms
1 small garlic clove, peeled and finely chopped
6 cups canned vegetable broth or fat-free, reduced-sodium chicken broth
1/4 cup 1-inch pieces regular or multigrain vermicelli, spaghetti, or other thin pasta (or substitute 1/4 cup instant brown rice for gluten-free dish0
3 Tbsp chopped fresh basil leaves or 2 tsp dried basil leaves
1 Tbsp chopped chives or green onions
4 cups (lightly packed) coarsely chopped fresh spinach leaves
2 Tbsp shredded or grated Parmesan cheese
Salt and freshly ground black pepper, to taste

1. In a 4-quart saucepan or similar-size soup pot, combine oil and mushrooms. Cook over medium heat, stirring constantly, 6 to 7 minutes or until mushrooms are nicely browned.
2. Add garlic and cook, stirring, 1 minute longer. Stir in broth, pasta, and basil, and bring to a boil over high heat. Adjust heat so mixture boils gently, and cook, covered, stirring occasionally, for 4 to 7 minutes or until pasta is almost tender. (Multigrain pasta or instant brown rice will take considerably longer than regular pasta.)
3. Stir in spinach and cook, uncovered, until just tender, 2 to 3 minutes longer. Taste and add salt and pepper, if desired. Serve immediately, garnished with Parmesan and fresh basil sprigs, if available. Or refrigerate for later use.
Soup will keep refrigerated for up to 3 days and frozen for up to 3 weeks.

For a preview of all the dishes in the book, look at the YouTube video here. For another delish and easy lo-cal soup recipe, plus more info on The 2 Day a Week Diet Cookbook go here.  
 


Continue Reading...

Tuesday, December 30, 2014

New Year's Do with Peppadews--Quick Cocktail Stuffed Cherry Peppers

If you are one of the few still unacquainted with the Peppadew, let me bring you up to speed, as you are missing out on a treat. It's a brand of sweet piquanté peppers first discovered in early 1993 and introduced to market later that same decade. Olive bars in supermarkets often include Peppadews, and many upscale grocery stores carry jars of them as well. Their festive look makes them perfect party fare--I'm actually serving the ones pictured here to company tomorrow. (They can be made well ahead so are convenient for entertaining.)

Peppadews have a mild but distinctive and tempting sweet pepper flavor, bright color, and a pleasant bit of heat. Another plus--like many peppers, Peppadews are loaded with vitamins A and C and other healthful nutrients, yet are low in calories. Of course, when the pepper halves are paired with a cream cheese filling and turned into enticing-looking appetizers (as shown above), they no longer qualify as diet food!

The story is that a South African businessman-farmer discovered the Peppadew in the garden of his  Eastern Cape holiday home. It's said that he spotted a 6-foot high bush laden with small bright red fruit about the size of large cherry tomatoes. I'm a little skeptical about the tale because I wonder how any farmer (or his gardener) failed to notice a plant in the yard until it was that tall and already bearing fruit! Every farmer and gardener I know (including me) tunes in to possible weeds right away!

At any rate, the commercial potential of the particular pepper variety was quickly recognized, and this culivar of Capsicum baccatum was given the trademarked brand name that combines the words 'pepper' and 'dew.' The jarred pickled peppers have been a hit "as is" and are also now used in a number of pepper sauces, relishes and other condiments.

 I like to ready a quick, tempting homemade pepper jelly by coarsely chopping Peppadews, then processing them in a food processor with reduced sugar apple jelly. (A ratio of 1 cup jelly to 1/2 to 2/3 cups well-drained diced peppers works well.) For a little more zip I add a couple dashes of hot pepper sauce and lemon juice to taste. The pepper jelly makes a nice dip for cut-up vegetables and chips, as well as a delicious topper for a cream cheese ball or block.

The cultivation of the Peppadew plants is carefully controlled and restricted to prevent competing products from coming on the market, although a New Jersey farm was recently authorized to grow another related variety, Peppadew Goldew. The Goldews I tasted at a gourmet foods show several years ago were not as piquant as the red ones but otherwise similar except for the orange-yellow color.


According to the Hippy Seed Company in Australia, the red Peppadew is in fact similar to a Malawi Piquante Pepper found in the south eastern African country of Malawi. The company's site, which sells the Malawi Piquante seeds, says the plants get about 6 feet tall in a pot and are "awesome" producers. For more info on the Malawi pepper and to see what it looks like fresh you can watch a little YouTube video.

If you can't find Peppadews, Trader Joe's carries a similar-looking pickled pepper from Mexico; these are labeled  Peri Peri Pepper Drops. These, too, are about the size of a cherry tomato but they are usually zippier than Peppadews. They are pickled with peri peri spice (African Bird's Eye Pepper) which is what gives them their kick.

Herbed Cream Cheese Stuffed Peppadew Halves

I've seen recipes that called for stuffing whole Peppadews and serving them, but really they are too big to comfortably eat this way. Instead, I suggest simply halving them vertically so they form little "bowls." These are not only easier and less piggy to eat, but are easier to prepare. 

The quickest way to fill the pepper halves is to put the cream cheese mixture into a sturdy plastic baggie; close the top tightly; then snip off one bottom corner of the bag. Use the bag as you would a piping bag, squeezing some of the cream cheese out the opening into each little pepper bowl. I like to use a light hand when adding the filling, but feel free to be generous for richer appetizers.

Tip: If you can't find fresh dillweed, just omit it from the recipe; the dried is too bland to make a good substitute. The fresh chives are essential to the dish.

1 8-ounce soft tub-style cream cheese or light cream cheese, at room temperature

1 tablespoon chopped fresh chives, plus more for garnish

2 teaspoons chopped fresh dillweed, plus sprigs for garnish, optional

1/8 teaspoon onion salt or garlic salt
 
About 15 to 20 Peppadew peppers, halved vertically 



Combine the cream cheese with chives, dillweed (if using) and salt until evenly mixed. Set aside so the flavors can mingle for at least 15 minutes and longer if desired.

Meanwhile, drain the peppers and pat them dry on paper towels. Put the filling in a sturdy baggie, then use it like a pastry bag to pipe portions into the pepper halves. Arrange them on a serving tray and garnish with chopped chives and dillweed (if using). Serve immediately or, if desired, cover and refrigerate the peppers for up to 24 hours.

Makes 30 to 40 appetizer servings. 



Continue Reading...
 

Welcome

Welcome to Kitchen Lane. It's a comfortable place to drop in, relax, and unwind. A place to browse through recipes and read the related stores. A place to enjoy the communal spirit and kitchen pleasures that bond us together.

Nancy Baggett's Kitchenlane Copyright © 2010-2011 All material on this website is copyrighted

and may not be reused without the permission of Nancy Baggett.

WoodMag is Designed by Ipietoon for Free Blogger Template