Pumpkin Donuts - paleo style (egg, grain, gluten, dairy, nut, soy, corn free)

Paleo Pumpkin Donuts
1/2 cup coconut flour
3tbsp flax meal
1/2 tsp salt
1/4 tsp baking soda
1tsp cinnamon
1/4 cup coconut milk
3/4 cup pumpkin purée 
2-3 tbsp maple syrup, grade b (to taste)

Cinnamon & shredded coconut for garnish.

Preheat your oven to 375* and grease a cookie sheet / donut pan with coconut oil.
Mix your dry ingredients in a bowl.

Mix the wet ingredients in another bowl.

Add the dry to the wet and mix thoroughly. Let this set for a minute or two as the coconut flour will absorb all the liquid and expand slightly.

Add mixture to your donut pan and sprinkle with cinnamon/coconut mixture. If you don't have a donut pan, make large balls of dough and slowly squeeze it into long tubes (they will break). Form a circle and fix any broken areas. Wet slightly and dip in cinnamon/coconut mixture.
Bake for 30 minutes until they are an acceptable shade of golden brown.

THE END.

A recipe of love

That's what my children are -- small beings created from love.

Unfortunately those small beings create a whole lot of mess and are so demanding it's mind boggling. But, as I said, I love them more than even I can fathom or express in words.  I've been blessed to be able to stay home with my children but we're falling behind financially.  I'm looking for a teaching job but in the event I do not find a job, what do I do?  And if I do, how do I leave my baby?

Well, in trying to make ends meet I've started my own business -- HARLEY Stripes.  Spread the word -- there's amazing personalized gifts available!  I'm happy as a clam to make a personalized, one of a kind item just for you, too!  I've got one in the works for Jamie to celebrate her newest bundle's arrival.  

So what do I do if I get hired and have to leave my baby?

How do I keep her close to me at all times?  A mother's necklace is the perfect way to do just that!

I bet you're asking what HARLEY Stripes stands for. Well, the HAR stands for my three daughters and the "ley" is in all of their names.  The Stripes comes from my love of zebras -- did you know that a zebra's stripes are as unique as a human fingerprint?  At HARLEY Stripes you'll find unique personalized gifts for a one of a kind you.

Paleo Cinnamon Biscuits



Paleo cinnamon biscuits



Ahhh, Breakfast. The "Most important meal of the day" I used to shrug that off, but there is actually some truth to it. What you eat for breakfast can set the tone for your entire day. This becomes a challenge when you eat paleo because the door to normal breakfast food seems to slam in your face leaving you sad and hungry. No Oatmeal? Cereal? Granola? Not even CRUNCHY granola? You eat HOW many eggs a week????

You think, oh breakfast is simple. I'll just grab a piece of fruit.
But then you're starving in half an hour and having had a sugar rush you're needing protein in a bad way. Fruit sugar is still sugar after all, and should be balanced with other nutrients.

So the routine of eggs begins. How many ways can you cook an egg? Go google scrambled eggs and see just how many ways there are to do THAT. (Yes, I'll post my own recipes for scrambled eggs at some point)

You begin to step out of the breakfast box and eat things like cold Meatballs out of the fridge and a slice of cantaloupe. Or a leftover hamburger patty, even tossing some pork chops in a skillet or my absolute favorite, a veggie laden Salmon fritatta.

But sometimes you miss the old favorites. Pancakes, waffles, biscuits. Cinnamon biscuits? I have a very nice recipe for biscuits, how hard could it be? So I whip up my biscuits, add some honey, cinnamon, and allspice and... well, they're actually really yummy! I don't make them often. I don't like to start the day with much that's sweet, but these are not overwhelming and make a very nice treat.

Cinnamon Biscuits;
1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp salt
1 glob of chilled coconut oil. It's about a heaping TBSP
4 eggs
1/3 cup honey
1 tbsp cinnamon
sprinkle allspice or nutmeg
dash of ginger (optional)

Start out by cutting the coconut oil into the dry ingredients, then, add the eggs and honey. Let it sit for those precious 10 minutes, and then spoon out and bake. About 10 minutes in a 400* oven.



Dry ingredients and coconut oil



After cutting in coconut oil



With eggs, after resting.  Regular biscuits pictured



Super easy, and delicious! And since it's made with coconut flour, rich in nutrients, fiber and protein instead of empty carbohydrates.

Paleo Hamburger Buns and Biscuits

Ahhhhh Spring!!!!



Apple Blossoms



This week marked the official first day of Spring! The fruit trees were blooming, the weather was warm and bright and you could hear lawnmowers around the neighborhood. Of course, this is in West Texas. Where Stacey is in CT they got 10 inches of snow. I do have to say tho that the trees were early and as usual, we suffered a killing freeze last night. I doubt there will be apples on the sad little apple tree in my yard this summer.

But Spring! Living outside, planning my vegetable garden, Spring cleaning (well, second trimester nesting actually) and Hamburgers fresh off my husbands grill. My man and his grill could have a blog all of his own, but he doesn't like attention. Usually, when we are eating Paleo we just grab a nice fresh piece of Romaine lettuce and build our burgers in that. No bun, and it's very good! Even our vegetable challenged son eats them with excitement. But then there are times, when you just want a bun. A nice, soft hunk of bread to hold all the veggies and pickles on top of your slab of perfectly grilled meat.

Last summer when we were in New Mexico, My husband one day asked if it was possible to use my biscuit recipe, make them bigger and use them as a hamburger bun? Why, yes. Yes I think I can do that easily!
So the hamburger buns, are the same basic recipe and technique as biscuits. With only 2 minor adjustments.

Ingredients;
1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp salt
1 glob of chilled coconut oil. It's about a heaping TBSP
4 eggs
1/2 tsp Apple Cider Vinegar
For Buns only;
1/2 - 1 cup coconut milk (or milk of your choice)

First, put all the dry ingredients and the coconut oil in a medium sized bowl, add the coconut flour and cut it in. Basically, you're squishing the coconut oil into the flour over and over until it becomes a course meal, or pea sized clumps. When that's done, add the eggs and stir it up well. Add the Apple Cider vinegar now. It will be very moist, and you'll think "Do I REALLY need to add the milk?" The answer for biscuits, is, "No."
If you're making biscuits, stop here and let the batter rest as explained below.

If you want hamburger buns, you absolutely want the milk. Your batter will be thin. Thinner than a good pancake batter. I use a different amount of milk each time, depending on what it looks like. So start with 1/2 a cup and if it looks right, go with it. But add more if its not runny enough. This is not an exact science, coconut flour is forgiving and will adapt.

After you've mixed in the coconut milk, walk away. Go fold a load of laundry, change a diaper, drink a small glass of wine. Leave it be for about 10 minutes and when you return, that odd phenomenon of coconut flour has happened. The coconut flour has expanded and that ridiculously runny batter you left is now thick, more like a thick pancake or waffle batter.

Next you'll use your table spoon from your silverware drawer, you know the ones that are too big to eat with and too small to use as serving spoons? Yes my friends, they actually have a useful purpose. Each bun "half" will use about 1 of those spoonfulls of batter, spread just a bit thin on an ungreased cookie sheet. You can grease it if you want to, they stick some. But I've found they stick no matter what I do so I don't bother. If you have a Sil-pat, or silicone baking mat, they would not stick at all.

For biscuits, a pie-dish works better. Spoon the batter in like you would old fashioned drop biscuits, and then squish them into a biscuit shape with your spoon. I get about 10 biscuits.



Biscuits, fresh from the oven.



When your batter is all spooned out, you should have about 12 buns, which is enough for 6 burgers. The beauty of these is how quickly they cook up. 10 minutes in a pre-heated 400* oven should do it. They'll be slightly brown around the edges and on top. Make sure and let them cool a little before removing them from the cookie sheet. Tip; use a stiff or metal spatula to remove these. A flimsy plastic turning apparatus will NOT work. You'll end up mad and looking for that glass of wine you didn't finish while waiting for the batter to thicken as your beautiful buns turned into bread crumbs.



Hamburger buns, ready for the oven.
I was in a hurry and my clumps after cutting in the coconut oil were a touch bigger than normal,
but did not affect the final buns.



That's it! Quick, easy hamburger buns. From start to finish this takes about half an hour, including letting the batter thicken and cooking time. So start them BEFORE your hamburger patties are cooking, or you'll get cold burgers on warm buns.

Enjoy Spring,
~Jamie





Braised Beef Tips

                                         

Our local grocer had a sale on beef roast this week. Buy one, get one free. Yippee!! I picked up two and already had been thinking this sounded good. This recipe happened about two years ago, I started dumping ingredients basically, and what we ended up with was magnificent and we nearly licked the pan. I love it when that happens! The good news is, I was actually able to duplicate it! We also already had the bottle of wine on hand. This particular brand is local to our town and we really enjoy it.

Braised Beef Tips

Ingredients;
2-4lbs beef chuck roast, cut into 2 inch chunks
1 1/2 cups of a Sweet Red wine. This really makes the flavor, but I've had success with other red wines.
1 small can tomato sauce. Muir Glen organic is best, but I just used what was in my pantry.
2 TBSP good quality balsamic vinegar
1/2 TBSP sea salt or less to taste
1 tsp black pepper
1/2 TBSP garlic powder or two cloves fresh, minced garlic
1 TBSP dried oregano
2 bay leaves
coconut oil

Optional additions;
mushrooms
sliced/diced onion
kale

Heat a large glob of coconut oil in a large dutch oven or stock pot over med-high heat
Add the beef chunks and resist the urge to mess with it. Let it sit there and caramelize. After 5 minutes or so, go stir it and leave it be again.

When all, or most sides of your beef have caramelized, you'll add the wine. This de-glazes the pan and pulls up all those yummy little bits of meat from the bottom of the pan. Let the wine come up to a boil and leave it alone for a couple of minutes to let the alcohol cook out of it. At this point I would generally pour myself a glass to enjoy while it cooks, but alas, I'm pregnant and that's generally "FROWNED UPON, IN THIS ESTABLISHMENT!" Oh wait, that's a commercial... I don't even have an E-Trade account. Sorry 'bout that.

                                                         Just after adding all ingredients



After the alcohol has cooked out, add all the other ingredients and give it a stir. Turn the heat down and cover. Let it simmer and meld together for about 1 1/2-2 hours. Longer works too, if you need longer or if your beef isn't tender at that point. Make sure and pull the bay leaves out after cooking if you have any leftovers. You'll want something to give you an excuse to savor the sauce, so choose your side dish accordingly!

               After cooking; sauce reduced, meat tender, I won't tell if you eat the sauce with a spoon

We had a small feast tonight, I made coconut flour biscuits and sauteed some yellow squash and okra.
Yes, I'll post the biscuit recipe, but not tonight. Stacey has an egg free version as well.

                 Mmm biscuits                               My plate, with the delectable sauce covering the biscuits

After dinner we indulged in a slice of Chocolate Cheesecake, recipe from Swiss Paleo. It's really good. Really, REALLY good. You'll never believe what's NOT in it, and how easy it is to make.

Chocolate Cheesecake

14 years ago today I met and fell in love with my very best friend. 14 years, 2 cats, 3 kids, and a whole lot of learning about our health later....

Here we are. Healthier and definitely happier.

I wanted to make a special treat to celebrate which honestly I don't do very often. This past weekend we had. Get together with our closest friends from college (and all their kids too) and we had the Chocolate Decadence Cake from Lexie's Kitchen. It was great but I wanted to do something different.

Enter the Dark Chocolate Cheesecake by Swisspaleo. I didn't have dates for the crust and I didn't want to make a huge cake so I had some work to do.

First, I had to figure out a crust. I decided to use the cashew crust from the pumpkin pie recipe and looking back it might have been awesome to add some cocoa power and a bit more syrup to make it chocolate. Next time I will do that for sure!

Next I had to figure out how much filling to make because we don't NEED a whole cake...although I could certainly eat it all. It's chocolate .... 'Nuff said. I decided on half the recipe which made 10 tiny cheesecakes.

Tiny cheesecakes? Yes, tiny, muffin cup size cheesecakes. I did this because I don't own a springform pan and the silicone molds would peel nicely off the tiny treats. I'm drooling just thinking about them!

Chocolate Cheesecake Bites
Prepare the cashew crust and place in muffin cups.
Bake at 300 for 10 minutes.
Remove from oven and let cool.

Chocolate Cheesecake Filling
1 cup cashews
1/4 cup maple syrup
1/4 cup water
5 tsp lemon juice
1/3+ cup cocoa powder, unsweetened
Pinch of sea salt
2 tbsp and 2 tsp coconut butter
2tbsp coconut oil

Put the cashews, syrup, and water in a blender or food processor and blend until smooth.
Add the cocoa powder, lemon juice, and salt. Blend again!
Add the coconut butter and coconut oil and ... You guessed it...blend again.

Without licking the spoon (I dare you!), spoon filling into each cup. It's thick and I recommend wetting the spoon. Place in the fridge for a few hours and try not to eat them. I double dare you.

Pasta Primavera - Paleo Style!

Okay, so I fibbed slightly and there's no pasta in this recipe ... Or Alfredo sauce ... But in my defense this tastes so good you won't notice there's no pasta.

First we need to cut up some veggies.
-carrots, peeled and sliced in rounds
-Brussels sprouts, quartered
-broccoli
-squash
-onions

Chop those up and toss in a pan with some olive oil and sauté. My husband likes to make the veggies pretty squishy ... I have a feeling they've lost all nutritional value by this time but if he's cooking and I get a break ...

Next up let's do some garlic sauce. Jamie shared her recipe with me and it's been modified slightly based on what we've come to love.

Garlic Sauce - modified
-3 heaping half tablespoons of minced garlic (we use a half tbsp because we don't have a full tablespoon. Actually I just realized the half tbsp is now missing)
-1 15oz can of full fat coconut milk
-1tsp sea salt
-pinch of black pepper
-1 tap basil
-1 tsp dill weed

Sauté the garlic until aromatic but careful it doesn't burn!
Add the milk and seasonings, stir.
Put on low and let it summer while you finish cooking your meal, stirring occasionally.

We have tried a lot of canned coconut milk and the 365 brand from Whole Foods is by far the best. The sauce comes out very creamy. Other brands come out thinner with a tan color but still taste great.


Top your veggies with it and enjoy! I seriously take a spoon to the table with me.

Even the cats like it!

The First Food Elimination

The hardest food elimination is the first one..... And the one you crave the most.... And the one that's most convenient to cook on a busy evening.

Who am I kidding? They're all hard in their own way!

But when it's for your baby it's worth it.

My first elimination was dairy in October 2008. Now, I am a self proclaimed cheesaholic so this elimination was frought with despair. I chose this path in hopes of stopping the constant ear infections my 18 month old daughter was experiencing, even though my pediatrician said I was crazy and there was no correlation. The naturopath I was seeing at the time agreed with my decision to eliminate dairy and set me up with a nutrition plan to do that and also to lose weight (40lbs in 4 months!).

My daughter was 18 months when I started this journey and it took a few weeks until I "got it". You see, even though. I knew dairy was an issue I didn't WANT to believe it was. One evening early in this elimination process we had my inlaws over for dinner and ordered in from Chilis. Not wanting to miss out on the nachos (cheesy cheesy nachos) my husband had ordered and still in denial based on my WANT for it not to be a real problem I "enjoyed" some nachos. My, were they tasty with all their cheesy goodness.

48 hours later my daughter had a raging double ear infection and the guilt I felt was astounding. I did this. This is MY fault. Was it REALLY worth the few minutes of cheesy delight? Seeing my daughter in so much pain because I couldn't resist the cheese-demons cut me to the core. My heart ached with regret and sadness that I had been selfish to the point that caused so much pain for my child. It had finally hit home that dairy was the enemy, needed to be eradicated from my life and thus .... Au Revoir le fromage. Good bye old friend, I shall miss our interesting culinary adventures.

It wasn't evident to me at the time, but it is now. You can see the dark circles under her eyes which is a telling symptom of a food allergy. Her complexion is pale as well. Her belly, which isn't pictured, is bloated and since birth she's had breasts. Once dairy was removed the breast tissue went away. Two years later when we finally went gluten free her bloated, pregnant belly disappeared. "Is This Your Child?" Is an excellent environmental and food allergy resource. http://www.amazon.com/This-Your-Child-Doris-Rapp/dp/0688119077

One additional incident with dairy consumption furthered my drive to keep her safe. In January we went to my inlaws for dinner. We had mashed potatoes (is it odd I remember nothing else from this meal?), and they were delicious. My MIL used chicken broth in the potatoes for mashing and adding moisture which makes them out of this world. Not exactly butter and sour cream out of this world but fantastic in a dairy free sort of way. Anyways, upon returning home from a meal where my daughter and I both consumed a fair amount of these delicious starch mountains my MIL called to say that while washing the cans she realized the broth contained milk and she's SO sorry she didn't check. Yes, we were sorry too that she didn't check and we were trusting that she had. This brought us another raging double ear infection, fever, vomiting, and a ruptured ear drum.

This is the "whey" dairy hurt my baby. My resolve to keep her safe strengthened at the time and I became somewhat of a control freak with food.

Our daycare was very good about it, for the most part...but they didn't convey the information to the woman who subbed as my daughters teacher. Even though the room had signs everywhere saying my child couldn't have dairy she was still given a bowl of pudding one day! What happened? You guessed it - ear infection, vomiting....and it was so bad after a bowl of pudding that we ended up at the children's hospital because we couldn't get her to stop and she became dehydrated. From pudding. Yes it's really that important to avoid an allergy all costs.

For what it's worth my daughter had never had a skin reaction to food. Her stools as a breastfeeding infant were textbook normal and allergy testing had ALWAYS come back negative for dairy. Obviously though, it's a bad choice for her body. I fired my pediatrician because he told me I was nuts (more or less). I beg to differ, but if eating x food leads to vomiting and illness I'm going to avoid that food.

My husband was not dairy free but he did agree to not have dairy at home. It wasn't fair to us to see him have cheese when we couldn't and besides those cheese demons are so strong....it's not enough to be dairy free. You have to really eliminate it from your house 100% so you don't cave to the pressure. The cheese speaks to you, it taunts you, and it beckons you to come closer. DO NOT EAT THE CHEESE!
          
A note added by Jamie;
"The momentary "high" and pleasure you get when you cave to the temptation to eat the cheese is not worth the nuclear level fallout after consumption. No amount of enjoyment and pleasure from a food of ANY kind is worth seeing your child tortured and torn apart from the inside out. Dairy free seems simple to me now. At first it was Mt Everest and I was climbing in off season with no guide and a storm brewing. I made it to that summit. I pushed past the addiction and the happy feelings dairy brings, and I did it with zero regrets. We all say we'd die for our children, but are we willing to let the part of ourselves that is hurting them die? In the climb you find a passion for a healthy life. You realize Mt Everest was no taller than the dirt fort in your backyard as a kid.

People tell me all the time "I wouldn't survive without ______" usually dairy, or gluten. Those are the two hardest to give up because they speak directly to the happy spot in your brain. They deceive you into feeling warm, safe and happy. When you're smack dab in the middle of the withdrawal from these things, you may honestly think you're going to die. But on the other side, you realize that you weren't truly living before. You begin to understand what all those healthnuts have been saying. Feeling healthy is worth far more than the drug like high created by dairy. After a while, the very thought of eating it makes you shudder."

"The Gluten/Casein Peptides Test can determine the inability to digest wheat, rye, barley, and milk. These undigested proteins, called peptides, are associated with gastrointestinal, neurological, and neuro-developmental disorders.

Urinary peptides are incompletely broken down pieces of protein. The peptides from gluten and casein can react with opiate receptors in the brain, thus mimicking the effects of opiate drugs like heroin and morphine. These compounds, called neuropeptides, have been shown to react with areas of the brain's temporal lobes that are involved in speech and auditory integration. Neuropeptides also decrease the ability to feel pain and effect cognitive function.

Most people who have food allergies to milk and wheat also have problems with peptides from these foods interacting with their brain and causing an opiate-like effect. However, some individuals may not show a food allergy to milk or wheat, but have the peptide problem and vice versa. Because of this, we recommend the Gluten/Casein Peptides Test be taken in addition to our food allergy testing." http://www.greatplainslaboratory.com/home/eng/peptide.asp

Dairy is also an opiate like drug -- http://home.iae.nl/users/lightnet/health/dairyfoodaddiction.htm

This is my baby girl now, 4 years dairy free. Since the we've also eliminated eggs, soy, corn, wheat and then all gluten, grains.

~Stacey

"BB&B"- Brussel Sprouts, Beets and Bacon

I love beets. I love eating beets and how I feel after I've eaten them. Beets make me feel whole and healthy.
Beets carry a near exclusive phyto nutrient, glycine betaine and help your body remove some specific toxins from your blood stream.

 So yes, I really like how I feel when we eat beets, and since my local grocer had some beauties this week, I jumped right in. Next to the beets was a beautiful bin of fresh brussel sprouts, one of my favorite companions for beets!! AHhhh Spring is near!

"BB&B"

Ingredients;
3-4 small to medium sized fresh beets
1lb fresh brussel sprouts
4 slices bacon, diced
1/4 cup quality balsamic vinegar
1/2 tsp garlic powder, or one clove minced garlic
Salt and pepper to taste
Dash of cayenne pepper *optional

small glob of coconut oil

First off you'll need to prepare the beets. Cut the greens off an inch or two from where they meet the root. Gently place the beets in a glass baking dish and put them in the oven at 350 degrees for about an hour. Remove them and set them aside to cool until you're ready to cook the rest of your meal.

Next, take the diced bacon and get it cooking in a med-hot skillet so it renders and gets crispy around the edges. Now I realize that a picture of sizzling bacon is not necessary here, but really, who doesn't love bacon?
                                                               MMMmmmm Bacon...

Quarter the brussel sprouts while the bacon is cooking, when the bacon is just right, add them to your skillet. At this point I put in a spoonful of coconut oil just for good measure, and because my sprouts soaked up the rendered bacon fat. I seasoned with salt, pepper and garlic powder, and a dash of cayenne pepper. Then just let them sautee until the sprouts are nicely browned and as tender as you'd like.

                                           One peeled beet with whole and quartered sprouts

While the sprouts are cooking, you'll need to peel the beets. Slice off both the top and bottom of the beets and use a knife to remove the peel. If they're roasted well this is very easy. After the peels are removed, dice them into small chunks.

When the brussel sprouts are as tender as you'd like, add the beets to the pan and stir. Add the balsamic vinegar and allow it to sizzle and heat through. You don't want the beets back on the heat more than to reheat them, so wait until the end.

Voila! This is the only way I can get my husband to eat brussel sprouts thus far. This also works soaking the beet greens and some swiss chard and using those instead of the brussel sprouts. I've done it with broccoli. The bacon is optional obviously if you want vegan, otherwise the bacon is NOT optional.

We had our "BB&B" with simple herb seasoned chicken legs, cooked in a skillet on top of the stove. Since hubby decided to have a glass of wine last night, we added a splash of Sweet Red wine to the pan. He also wanted "sauce" and proceeded to make our replacement for Ranch Dressing. It tastes nothing like Ranch Dressing, but its delicious. Its Safflower Mayo, a dash of almond milk, some dried Dill Weed and Cayenne pepper whisked together. Originally formed as a sauce for fish tacos.
~Jamie

My Laundry Solution

I know this is mainly a food blog but I really like my laundry system and I want to share it.

With three girls all the clothes look the same to my husband. He can tell what belongs to the baby because of its size but figuring out what belongs to our five year old and our three year old is a bit more tricky. They even wear the same size underwear!

I also felt I was spending too much time sorting clothes for the two girls in order to put it away in the right place. With my laundry system I've negated the separation between child step and can focus on the separation of pants vs shirts, etc.

And they each have a dedicated laundry day so the basket doesn't get overfull.

And then there were the socks! The dreaded sock monsters in the laundry room kept stealing the kids socks and rather than face bankruptcy buying socks I figured I should come up with a new system.

So here it is. I bought three square laundry baskets from Target, a package of 3 lingerie bags, 1 yard sew on velcro, 1 yard sticky back Velcro, and found 3 coordinated but different ribbons.

First I threaded the ribbon through the holes in the basket, securing the ends with hot glue. This labeled each basket so even non-readers could identify which basket belonged to them.

Next I put 12 inches of sticky back Velcro along one edge of each basket. I chose to put the hook side (the rough part) since the sew on side would be on the lingerie bag and go into the wash. I didn't want the clothes getting snagged.

Next I sewed 12 inches of loop to each lingerie bag with a piece of ribbon to match the baskets. Now the bags are labeled in the same way as the baskets and even my husband can discern whose socks are whose!

The way I put the bags in the baskets keeps the bag open so the girls can toss their socks in easily. This doesn't always work for my fly-by-the-seat-of-her-pants 3 year old but my 5 year old understands the concept.

~Stacey