So...whats for dinner?

1…691692694696697…1391

Comments

  • Lacey12
    Lacey12 Member Posts: 2,951
    edited January 2015

    Carole, I,decided to make a big batch of cabbage (and added kale)'soup to help cleanse from all,of the carb eating Immanaged to do,over the holidays. I did mainly that for two days, then just started each meal with a bowl of it to keep me filled, so I eat less at dinner. It has worked nicely. I am finished with the leftovers tomorrow. I have actually always liked cabbage soup....way before it became popular as a WW strategy. But I think it is a good one. I also like that it is yet another cruciferous vegetable. :)

    · Share on FacebookShare on Twitter
  • Lacey12
    Lacey12 Member Posts: 2,951
    edited January 2015

    As a former potter, I do know that even high fire clay pots cannot tolerate the direct heat of a stovetop burner or flame, so I'm interested in the tempering technique you speak of, Nancy. I believe my friends who use a tagine bake in it in the oven. Yours is very pretty!

    By the way, even with my new IPad, I am having difficulty typing. Please remind me, Nancy what you did to remedy such instability. It seems only to be a problem on this site. Thanks

    · Share on FacebookShare on Twitter
  • auntienance
    auntienance Member Posts: 4,216
    edited January 2015

    Lacey, I changed browsers. I had a terrible problem with dolphin browser on my phone. It too, was only on this site.

    The tempering technique involves soaking the pot, letting it dry and then heating it for a couple of hours in a low oven.

    · Share on FacebookShare on Twitter
  • Redheaded1
    Redheaded1 Member Posts: 1,600
    edited January 2015

    Another cold day here in the Heartland. Wind-chill advisory until noon.  Think its like minus 11...... Have to out and pick up milk and coffee filters from grocery.  Am having to bowl at 1pm to make up for our team not bowling Monday night when we had our snowfall and wind.  Dinner will be the warmed up leftover Mexican Chicken from Thursday.  Friday nights I have a standing date with dad (87) at the diner in town that has all you can eat walleye.  I usually choose something else.  He was bundled up big time before we went out and I made him go at 4pm before the place got busy.   My Alma mater Illinois State University is playing North Dakota in Texas at 1pm.  You can catch the game on ESPN2 at 1pm........GO REDBIRDS!!!!!!

    There are big screen parties all over town for people to gather for it.  What an excuse to overeat and overdrink.......but this is a really big deal for us!

    · Share on FacebookShare on Twitter
  • carolehalston
    carolehalston Member Posts: 6,887
    edited January 2015

    Apparently people do cook on the stove top with the bottom of the tagine and use a diffuser.  Low heat only.  On a gas stove some people stack up two of the grids.  The cooking vessel was meant for a more primitive method than our modern stoves.  I have a clay cooking combo by Pampered Chef that is the same idea.  The top is a big heavy domed bowl.  I have used it in past years to bake a chicken and once or twice a pot roast.  The chicken comes out very tender and delicious but isn't as pretty as a typical roasted chicken where the skin is crispy.

    Lacey, I didn't know you were a potter.  I went through an amateur potter period.  I took lessons from a local potter as research for a romance novel I wanted to write.  I was immediately hooked and bought a kiln and a supply of chemicals for glazes.  I went to seminars at LSU and even went to Penland in North Carolina for two weeks of classes.  I was so in love with pottery making that I begrudged the time for writing!  People in my family are obsessive about their interests.  DH also went to Penland and did a woodworking class. 

    Back to cooking.  Today I plan to try my hand at making a chocolate angel food cake.  I'll use a recipe by Trisha, the country singer who has a show on the food network.  She used maserated (sp?) strawberries as a topping.  I plan to use some fake whipped cream topping mixed with chopped up dark chocolate chips.  I can sense all the shudders from the food purists!  I like angel food cake and am intrigued with the idea of a chocolate version.

    I also will cook a big pot of chili with ground beef and pinto beans for tomorrow's noon meal at my mother's house.  

    We're invited to dinner tonight at a friend's house and I am bringing dessert, a king cake I purchased at Winn Dixie this morning on my way home from the gym.  I was interested to see that the salad bar at the WD had a wheatberry salad and a garbanzo bean salad.  I was tempted to buy a little of each and sample them but I didn't

    Redheaded, I would have the fish with your dad!  I would guess it's Canadian walleye since American walleye isn't a commercial fish.

    Happy Saturday to all. 

    · Share on FacebookShare on Twitter
  • Lacey12
    Lacey12 Member Posts: 2,951
    edited January 2015

    Interesting to learn about using diffusers for the tagine stovetop cooking.

    Carole, I love that you also enjoyed pottery! Your foray into that field sounded much more intellectual than mine. In my early married years, I changed jobs, moving from working with emotionally disturbed kids in a residential treatment center to a role as social worker in a large public high school. Amazingly, I had lots of time on my hands (no longer so with school populations now!) after 2:30 each day, so started classes with a potter in Cambridge.

    I worked with her in her studio for over a year, then set up my own in my basement. I was purely a not so artistic but devoted amateur potter who enjoyed making functional pieces. It was fun making my own glazes, but I shudder now at the chemicals I brought into the house and my body! I used to sell my pieces at craft fairs, and now sadly, have very few left for us. Am particularly sorry I sold all of the teapots I made. :(

    The birth of my sons drastically changed my time use priorities, so pottery production took a back seat to parenting and part-time private clinical work. By the time I had "life space" to get back to throwing pots, my hands were no longer cooperative. I wonder how much all that clay wedging has contributed to my wrecked hands and wrists. So some years back, I gave my wheel (a lovely Shimpo), kiln, boxes of clay, and many boxes of chemicals for glaze-making to a young man starting his own studio. I still have small studio related items from those days in our basement.

    Chili sounds good today! Not sure what I am going to make to go with the last bit of cabbage soup. Since I'm on my own, it will be something weird.

    I received the aronia berries I ordered and am adding them to my smoothie ingredients. Maybe they will help chase this virus. I am annoyed that I am missing a party with my former colleagues tonight due to this lingering crud! I'm in hibernation here....hopefully not for much longer. Fever has been gone for 24 hours, headache gone and cough not so bad. If I seem well in the morning, I'd love to attend a Lyceum being held at our church where a woman from Iran is speaking about the state of women's lives there. Our DDIL escaped from Iran with her family in 1980due to the oppression they experienced.

    Redheaded, good luck to your Redbirds!!


    · Share on FacebookShare on Twitter
  • auntienance
    auntienance Member Posts: 4,216
    edited January 2015

    I started college as a fine arts major and pursued that for two years until I finally realized that my vision far exceeded my talent. Pottery was one of the things I loved the most -- painting and drawing - not so much. I have one piece left from those years. I know exactly where it is in the basement lol!

    I'm back in the kitchen today. So far I'm working on a brioche, some rustic no knead loaves, a batch of marinara, seasoning the tagine, making a hearty white bean and kale soup for dinner and cleaning out both refrigerators. Whew! Feels good. Too long with idle hands!

    Carole, I know I can use the tagine with a diffuser, but I probably won't. The oven will be less hassle since it would be hard to get my gas burners low enough. They burn very hot.

    It's a whopping 30° here today!

    · Share on FacebookShare on Twitter
  • susan_02143
    susan_02143 Member Posts: 7,209
    edited January 2015

    It appears that I will be making a Chinese stir-fry dinner, but can't serve before the end of the Patriot's Game. Usually, Mr. 02143 is willing to DVR and watch something like this in pieces. Evidently, this game doesn't fit that profile. Something about playoffs or something. I have decided to make Spicy Garlic Eggplant and Beef with Cumin, which is from this month's Cookbook of the Month. There will be some rice. As much as I would love to add something green like a cabbage dish to the menu, two stir-fry in one meal is my max. More than that and none of them are hot enough and I am exhausted from all the prep work.

    Lacey, have you considered something like this for the iPad? Not sure this is the best one, Just the one i could find easily. http://touchfire.com I believe that this site and the iPad are not friends, but maybe a "keyboard" would make it easier.

    Tomorrow I am going to make a batch of sesame noodles. I am at a client office on Monday and my favorite restaurant for lunch nearby has burned down. All the other options annoy me, so have to start carrying my lunch. I usually use an ancient NYTimes recipe, but I am thinking that I might try Ina's version tomorrow. Both of the kids would love me to make enough so that they have lunch on Monday too. And it is time to get back to some bread-making. I just can't seem to decide what kind of bread I want. I have some new bread pans to take for a spin. So, it needs to be a sliceable bread. I don't have a library of favorite sliceable breads.

    *susan*

    · Share on FacebookShare on Twitter
  • auntienance
    auntienance Member Posts: 4,216
    edited January 2015

    Susan, that dish sounds delicious.

    I ordered some French style flour from KAF when they were having their 12¢ shipping deal, which arrived today. I'm itching to make baguettes as I also got a nice bakers couche for Christmas and dh made me a perfect flipping board to go with it. Unfortunately the hand isn't ready for that much kneading and shaping, at least until the stitches come out Monday.

    Carole, I often use macerated berries for angelfood, sponge or shortcake. They would be awesome with chocolate angelfood (which I've never had but would like to :-) Can't believe it's king cake time already!

    Speaking of technology gone wrong, I got a new phone last week and my Swype app now has to "learn" my language all over again. I have to check every single word lest you be shocked and/or perplexed about what I've typed. I really should submit one as is just for a chuckle. Maybe give a prize to whoever figures it out first lol!

    Lacey, so glad you're making a recovery.

    · Share on FacebookShare on Twitter
  • susan_02143
    susan_02143 Member Posts: 7,209
    edited January 2015

    so, this is a test of typing on an iPad into a bco.org thread. This is fairly clunky isn't it? At least on my phone I can dictate, but this beast is too old for that.

    I commend anyone for having the patience for this. But , it might be viable if I have to spend tons of hours in an infusion room. The plan is that mr 02143 will upgrade next year and then I can have his iPad Air.

    *susan

    · Share on FacebookShare on Twitter
  • Redheaded1
    Redheaded1 Member Posts: 1,600
    edited January 2015

    Well, I am proud but also deflated over my Alma Mater....We were winning with 98 seconds on the clock.......but ND got a 4-peat........Next Year-----we will be back!!!!!!

    · Share on FacebookShare on Twitter
  • susan_02143
    susan_02143 Member Posts: 7,209
    edited January 2015

    The kid thinks that Cinnamon Swirl is the perfect bread to test the new pans. I have a standard pan with the angled sides, and then one with straight sides. Will do one loaf in one, and one in the other. I am interested in how they each allow the bread to rise and bake. The straight sided pans were designed for gluten-free breads, but I like the idea of having a squared bread. Dough is in the proofer now. I will roll it out, do the cinnamon sugar, place them in the pans, cover, and then let them sit in the fridge overnight. In the AM, they will go back into the proofer and maybe, just maybe, there will be fresh bread ready for our regular Sunday "brunch."

    *susan*

    · Share on FacebookShare on Twitter
  • Lacey12
    Lacey12 Member Posts: 2,951
    edited January 2015

    Well, we just got me to change the browser I am using, so this will be a good test to see if that is the trick.

    Susan, I like my IPad Air, tho certainly not a huge difference from my old IPad. Now what WOULD make a difference is if I were to take a class in understanding and using the machine! So now I know how to change browsers....hee hee! I have been looking at that item you gave the link for, but will probably wait a bit before adding any "ease of use" attachments. Typing on this does not bother me since I am not much of a typist....like the piano playing!

    DH came home this afternoon since they were able to wrap up the search decision quickly on the first vote.

    So much for my cabbage soup dinner. DH lasted until the end of the Patriots' game before announcing that we'd better order pizza since nothing was happening in the kitchen. We did. I certainly will not be telling DH what Mr. 02143 had to look forward to for post-game dinner!

    I probably will not be heading to the Women in Iran lecture tomorrow, as I am developing a bronchial sounding cough which I would not take anywhere beyond this house. Damn!

    Nancy, you sound like you have entered the Susan culinary competition...and loving it! I love hearing that you have also been an amateur potter. Such a satisfying craft and art form! Maybe that's where your enjoyment of kneeding started!

    Well, so far, so good on this browser.....whatever that means....;))))

    · Share on FacebookShare on Twitter
  • luvmygoats
    luvmygoats Member Posts: 2,942
    edited January 2015

    Red - At least neither team was flummoxed by this weather in DFW.

    Susan - I'm kinda in the boat with Eric. I was hoping any progression you had was minor - if that is at all possible. Wanting so much for you to enjoy the coming year and not have to work so hard at things you don't want to. If you want to cook, do so. If not, order in. Bet no one will go hungry. I for one would be honored to eat anything you would make. Cut yourself some slack, enjoy life, enjoy DD and her new DH. Hopefully you can cut back on work commitments. Take that cruise - I'd go tomorrow if possible (just kidding hating this weather). We're here if you want to bitch/moan to us. (((HUGZ)))

    User avatar

    Made 3 packaged flatbreads into mini pizzas. They were OK but maybe a little too overdone. I was worried they would be limp. Oh well use it up and that I did tonight.

    · Share on FacebookShare on Twitter
  • auntienance
    auntienance Member Posts: 4,216
    edited January 2015

    Susan, I frequently make sandwich bread in my pullman pan with or without the lid. I like the square sides.

    The soup I made tonight was rather interesting. The recipe called for dried cannelini beans (which around here, it would be easier to find hens teeth) which are then brined overnight. I substituted great northern, but the brining gave them a very nice texture. The beans and other ingredients were then ba ked in the oven for a couple of hours. I'll definitely do this one again with a few tweaks.

    · Share on FacebookShare on Twitter
  • carolehalston
    carolehalston Member Posts: 6,887
    edited January 2015

    ATK chefs brine dry beans.  They're big into brining.  How was the texture different?

    The chocolate angel food cake is good.  And was easy.  But what to do with a dozen yolks?  WW leader would say to discard them.  Any suggestions?

    What kind of noodles in your sesame noodles, Susan?  Looked at some recipes and may give one a try.  Dh would like it. 

    Dh made the chili this morning.  That was fine with me.  I cooked two pounds of pinto beans yesterday and thawed 2 1/2 pounds ground beef.  He ended up with two pots of chili!  Leftover chili is not a problem.

    Happy Sunday.

    · Share on FacebookShare on Twitter
  • auntienance
    auntienance Member Posts: 4,216
    edited January 2015

    Carole, they were very tender without being mushy and the skins were the same, without that papery texture. I liked it.

    Ideas for egg yolks -- lemon curd, custard, creme brulee, key lime pie (my pick.)

    · Share on FacebookShare on Twitter
  • susan_02143
    susan_02143 Member Posts: 7,209
    edited January 2015

    Carole, Nancy has some great sweet ideas. Me? I would make a bunch of fabulous pasta! Imagine having those lovely egg noodles in the freezer. Seems criminal to throw out that much nutrition.

    So, the bread experiment didn't prove much except that I need to roll my doughs more carefully. We ate the straight-sided bread today [not all of it of course] because it has some structural integrity issues in the middle of the loaf which turned out to be a big air pocket. Next up is some English muffin bread using KAF's online recipe. Need something to eat all that Meyer lemon marmalade I have made. Not perfect, but delicious.

    image

    *susan*

    · Share on FacebookShare on Twitter
  • SpecialK
    SpecialK Member Posts: 16,486
    edited January 2015

    susan - so pretty, and your house must smell great!

    · Share on FacebookShare on Twitter
  • bedo
    bedo Member Posts: 1,866
    edited January 2015

    Susan that is a beautiful picture.

    Carol, Lacey, Auntie, we are the Pottery Generation! I used to hitchhike to a class about 1/2 hour away to a tiny town in NY on the Hudson. I fell in love with a potter named Jamie. I was 19 and he was 18 (and still in 10th grade-oh well he wasn't the sharpest knife in the drawer) but his hair smelled like hay and he made the Best scrambled eggs. We tried to make pots from the clay cliffs on Martha's Vineyard but it didn't work-too much salt or something. Did you also make macramé hangers by hooking the rope on your big toe?

    Well our "whine" party went well with Vermont cheddar, Boursoin-can't spell- , water crackers, triscuits, grapes, black and green marinated olives, cubed watermelon and pineapple and wine. Not much wedding planning done, however. No much cooking either but it was good. Made a fire in the fireplace and put up white Christmas lights.

    Kitty brought a live mouse in for the festivities. My daughter was extremely helpful, she ran around screaming and dumped marbles out of a glass pitcher for me to "catch" it in. She also screamed Gonzo has it!! Now Ruby has it!!!!. Ahhh Ahhhh!! Ahhh!!! My landlord came over and we told her it was "her job" to catch it. She refused and had a glass of wine. I Finally cornered it and covered it with a box, then slipped a paper underneath and set it free-outside. We were all traumatized. including the mouse.

    I hope you all have a relaxing Sunday. I was inspired by Laurie's original post and think I'll make grilled cheese and tomato soup for dinner.

    · Share on FacebookShare on Twitter
  • luvmygoats
    luvmygoats Member Posts: 2,942
    edited January 2015

    Susan if your family objects to the air pocket I know someone who would eat it in any shape or form. Just sayin'. What is the bread in the back left?

    Well I began thawing out 4 huge boneless pork chops before I went to church. Not sure what I'll do with them. They look like oven baking material. And then stopped at grocery and bought a BOGO pork loin. Oh my. But I did also buy a stir fry sauce ginger teriyaki. So Tuesday or so we may have pork stir fry. Is there a marinade to tenderize pork? I may just slice off a hunk ' pork, freeze it lightly on Tuesday and slice it really thin.

    I go tomorrow for my laser eye surgery. DH has a couple of stops he wants to make on the way home. I may have to go celebrity style and wear my sunglasses. Tomorrow may be something easy/peasy but I do know we are going to breakfast between surg and recheck back with eye doc. Very old fashioned coffee shop "Paris Coffee Shop" very famous in Ft. Worth. Biscuits/gravy here I come.

    Bedo sounds like a wonderful party minus the mouse. That's the way I've caught geckos in the house. Technique will come in handy when you move to Peru, Ecuador, the equator?

    · Share on FacebookShare on Twitter
  • auntienance
    auntienance Member Posts: 4,216
    edited January 2015

    Now why didn't I think of pasta? Duh!

    It's a lovely loaf Susan, in spite of it's lack of integrity ;-) I constantly had that issue with cinnamon bread until I switched to ATK's that splits the dough and then braids the pieces. If you don't find KAF's bread satisfactory, I will share my English muffin bread recipe with you. I've used it for years. I've started baking it in the pullman pan with the lid for a perfectly square piece of toast.

    Luv, is your surgery for cataracts? Good luck with it tomorrow.

    Bedo, great party including the floor show lol!

    · Share on FacebookShare on Twitter
  • auntienance
    auntienance Member Posts: 4,216
    edited January 2015

    Susan, do the noodles turn that ghastly gray color the freezer like they do in the refrigerator?

    · Share on FacebookShare on Twitter
  • susan_02143
    susan_02143 Member Posts: 7,209
    edited January 2015

    luv, do a day of dry brining on that pork and it will much, much better. I really hope that your eye surgery goes well. I haven't gone outside without sunglasses since I lived in Texas way back in 1980. Now that I have this blasted Thyroid eye disease, my doctors say I can never go without again. Be glamorous for a day!

    Nancy, Let me try this KAF recipe, and then I will ask for your recipe. We need a marmalade delivery system! I have made some delicious English muffins in the past, but I have these new bread pans I need to get acquainted with. Freezing pasta allows it to stay just the same color as the moment you made it. I hate that grey look. Happened to me the first time I made pasta. I thought that one day in the fridge would be fine. Nope. I threw it out. Nasty color, isn't it?

    Dinner tonight is a big, warm bowl of chicken soup. If Lacey was just a tad closer to me, I would take her a bowl as well. She could add her own kale. :-) I will use spinach in mine.

    *susan*

    · Share on FacebookShare on Twitter
  • luvmygoats
    luvmygoats Member Posts: 2,942
    edited January 2015

    Tell me how to dry brine the pork. In a chunk or thinly sliced? Looks like I have one that is 2.5# and the other just a little less. Think I will just 1/2 both of them and freeze 3 of the halves separately. I actually know I have another pork loin in the freezer but I just couldn't pass these up.

    I wish the surgery was for my darned cataracts but they're "not that bad" yet. Phooey. I have had glaucoma for 8 years and doc is worried I'm set up for an acute attack. This will make extra drainage pathway to try to prevent that. One eye tomorrow and other eye next Monday if all goes as he plans. DH has taken tomorrow off and his day off is Tuesday so perfect. Next week he only took Monday. Doc says people drive themselves to this even when I asked if he remembered how far out I live which he did. I have not been out of local area since Christmas. Looking forward to a bit of shopping time if I can see what we're buying.

    Just looked up your leek/potato soup recipe Susan. Might put that on in a bit too. Unfortunately my stock will be from a box. BooHoo.

    Lacey I hope you are being coddled by DH today. Hopefully the nasty cough doesn't worsen. But even after 2 weeks I still have the cough/drippy nose syndrome

    · Share on FacebookShare on Twitter
  • susan_02143
    susan_02143 Member Posts: 7,209
    edited January 2015

    Luv, I would brine in the larger chunks so you don't get them too salted. For 2-3 lbs of pork, I would probably use about a teaspoon of salt, rubbed everywhere. If you know what other flavors you might want in the pork, you can "crush" something like rosemary, thyme, lemon, garlic etc with the salt before rubbing. Then let rest in the fridge on a rack, uncovered, for up to 24 hrs. Even 2 hrs helps. Then prepare your dish as usual, reducing the amount of salt by a bit to account for the fact that you have already seasoned the meat.

    *susan*

    · Share on FacebookShare on Twitter
  • auntienance
    auntienance Member Posts: 4,216
    edited January 2015

    Luv, mine aren't bad enough yet either. No fun with the glaucoma so here's hoping this surgery does what it's supposed to do.

    · Share on FacebookShare on Twitter
  • bedo
    bedo Member Posts: 1,866
    edited January 2015

    Love, good luck on your surgery!!!

    I would love to make orange marmalade and English muffins if someone has the recipe and susan is ready

    · Share on FacebookShare on Twitter
  • Lacey12
    Lacey12 Member Posts: 2,951
    edited January 2015

    Luv, hope all goes well and that you can see products while shopping after.

    I am amazed at all the eye surgery advancements with the uses of lasers. When I was a girl, my father needed cataract surgery (he had terrible eye problems, some stemming from being in a brightly lit room when he had the measles as a boy, supposedly), and I will always remember him coming home needing to lie down for what seemed like many days with his head made stationary between sandbags. Seemed awful to me. DH's experience of late was cinchy. I too have been told that my cataracts are not too bad, tho my doc is totally understanding my frustration about night driving becoming a problem. So she says, whenever I want to pull the trigger, she'll do the deed.

    Susan, that bread looks amazing, center hole or not! I can just about taste all that yeast and cinnamon goodness. So I am happily drowning in soup karma! Just before I read your sweet thought about soup sharing, my former officemate dropped off a container of Italian Wedding Soup. She knew I was sick since I had to cancel my attendance at their school "holiday" party which was held yesterday at her house. What made me most excited was that I had a basket of pizzelles ready to bring to her last evening, and now we had a happy trade!

    DH did go to the store to pick up some protein for tonight's dinner. Our usual, chicken breasts....I get to figure out what to do with them.....and do it. Ugh! Carole, might your DH like to take a vacay to cold Massachusetts for the next few weeks? We could do a "DH swap". Yours comes with great capital with his dinner cooking abilities and efforts! Mine is great at breakfast foods and avocado lunches (which I never have due to my smoothie routine). Hmmmm, now there's an idea. Maybe I should start having smoothies for dinner and DH will, out of desperation, start to cook dinners. Oh dear.....I am being so cranky with this virus!

    Ha! DH just walked in and asked what he could do to help me with dinner.....mind reader??......and instead of being a complete miserable crab, I walked him through marinating the chicken with a balsamic rosemary combo. So maybe we are on to something here....hee hee.

    Bedo, that social event will be etched in your guests memories forever. Such a riot! ;)

    Today I tried my first aronia berries. Very tart, but fine in yogurt and will work well in the smoothies.

    Check out the nutritional info (which is why I bought them)....image

    Off to figure out an easy salad. I think we'll have Italian wedding soup for a first course....DH will grill the chicken, and we'll have salad. Done!

    By the way, keyboard jumping around more than ever. Oy!

    · Share on FacebookShare on Twitter
  • carolehalston
    carolehalston Member Posts: 6,887
    edited January 2015

    Egg noodles.  Sounds like the winning suggestion.  The others would involve sugar. 

    Bedo, the mouse drama was funny to read about. 

    Luv, good luck with the eye surgery.

    All my herbs survived the cold snap.  Today we were back to mild weather.

    The chili was good and there is a lot more to enjoy.

    Susan, lovely bread.  No free Meyer lemons from my mother's neighbor this year for marmalade.  Their tree was damaged in last year's Jan. freezes. 

    Lacey, hope you're feeling better.

    · Share on FacebookShare on Twitter

Categories