Category: FOOD

Shrimp and Broccoli Stir Fry… Dinner this eve??

On By Barbara StroudIn FOOD, Recipe3 Comments

 

Shrimp & Broccoli Stir Fry

I made a few changes, one reason was that I was cooking for two and didn’t want leftovers… the other, I didn’t have any sesame oil… I made this a few times before I feel it was perfected. The first time I halved everything, BUT I kept the amounts for the sauce the same. There wasn’t enough. It was a tad dry… I didn’t measure the broccoli, so perhaps I had too much AND I had more shrimp… For two, I made these changes: 3/4# shrimp, and however much broccoli you want, it’s awesome so we ate quite a bit, probably close to 4cups… I used 1/3 cup of low sodium chicken broth, 2 1/2 Tablespoons rice wine vinegar and 2 1/2 Tablespoons soy sauce and 2 1/2 teaspoons of cornstarch.

If this sounds tasty to you, view the recipe below, or click HERE to go to their website for easy printing… NOTE: start your rice long before you start the stir fry because it goes quickly. I start the rice, and then start getting the other ingredients ready. Once the rice is almost done (or is done) THAT is when I start tossing ingredients into the wok!Enjoy!

Shrimp and Broccoli Stir-Fry

Stir-fry a zesty shrimp dish for a quick weeknight dinner. Spoon over basmati or jasmine rice. Try the recipe with chicken or steak, too.

  • YIELD: 4 servings (serving size: 1 cup)
  • COURSE: Main Dishes

Ingredients

  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1/2 teaspoon dark sesame oil
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon canola oil, divided
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon bottled minced garlic
  • 1 pound peeled and deveined large shrimp
  • 1/4 teaspoon salt
  • 4 cups small broccoli florets
  • 1 cup vertically sliced onion

Preparation

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

Jackie Mills, MS, RD, Cooking Light
JANUARY 2008

Catch you back here tomorrow! If you get a chance, check out my photo blog at http://almostdailypic.wordpress.com !

Parmesan Chicken (with salad) – Ina Garten

On By Barbara StroudIn FOOD, Recipe4 Comments

Ina Garten's Chicken on Salad

Oh do I have a tasty treat for you today! If you haven’t made Ina Garten’s (aka, Barefoot Contessa) Parmesan Chicken I encourage you do so… you will be oh so thrilled. The chicken coated in parmesan has SUCH fabulous flavor. I like how she puts the salad on top, I usually put the chicken on top of the salad… the light and fresh tasting lemon vinaigrette compliments this nicely. Tasty without being overpowering!

Click HERE to print this recipe!

2 boneless, skinless chicken breasts

1/3 cup unbleached flour

kosher salt

freshly ground black pepper

1 egg

1/2 tablespoon water

1/2 cup seasoned dry bread crumbs

1/4 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 2, washed and spun dry

1 recipe Lemon Vinaigrette, recipe follows

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the egg with 1 tablespoon of water. On a third plate, combine the bread crumbs and grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1/2 tablespoon of butter and 1/2 tablespoon of canola oil in a large non-stick sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/8 cup freshly squeezed lemon juice (1 lemons)

1/4 cup good olive oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 2 servings

Steak, Mushroom and Bok Choy Stir Fry!

On By Barbara StroudIn FOOD, Recipe2 Comments
Image: MyRecipes.com

Ooooowie, here’s a fantastic recipe from Cooking Light(link now goes to the Eating Well website.) and NO you will not know it’s light… THIS is FABULOUS! Having it for dinner tonight, woohoo! It’s a flexible recipe, you can use Shitake mushrooms, or cremini, or button, or whatever you have or can find, it’s all good… don’t get too worried about making sure you have every ingredient… I didn’t have a red pepper or hot pepper flakes and mine was TO. DIE. FOR. Also, I had “Fajita Meat” from Whole Foods which they sliced into stir fry size for me, and whoa… it’s was so tender I absolutely couldn’t believe it! Give this recipe a shot if you like stir fry AND do not be afraid of bok choy, trust me, it’s your friend… it’s mild, has no taste really, the stems are like celery offering you a nice crunch, where the leaves are just fantastic… I used a microplane for the fresh ginger (A MUST!) and garlic, that way you don’t bite into hunks of it. The flavors meld together and are a treat to your tastebuds. 

The recipe link is no longer available via Cookinglight.com – sigh…

 
Next time you’re out, grab the ingredients and give it a whirl. Just have everything measured out before hand, the cooking goes quickly! Also, have your rice done, or almost done, otherwise you’ll be waiting on it… hmmm, how would I know that? ha ha…  Enjoy and I’ll catch you back here tomorrow!
 
Hey, check out my photo blog at http://almostdailypic.wordpress.com for a special birthday wish for someone very dear to us… Fred’s Dad! Happy Birthday DC!
 
 And now… for the recipe…
 
STEAK, SHIITAKE and BOK CHOY STIR FRY
 
Ingredients
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon minced fresh garlic
  • 3 tablespoons low-sodium soy sauce
  • 4 teaspoons cornstarch, divided
  • 1 teaspoon toasted sesame oil (I need to buy, had to use olive oil)
  • 1/2 teaspoon crushed red pepper
  • 1 pound flank steak, trimmed and thinly sliced
  • Cooking spray
  • 2 cups thinly sliced shiitake mushrooms (about 1/2 pound)
  • 1 cup thinly vertically sliced onion
  • 1 cup red bell pepper strips
  • 4 cups sliced bok choy (about 1 medium head)
  • 1 cup less-sodium beef broth
Preparation
  • Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
  • Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
  • Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.

Lisa Bell, Cooking Light
DECEMBER 2005

Links updated 1.26.25

Ginny’s Everyday Meatloaf Recipe…

On By Barbara StroudIn FOOD, Recipe2 Comments

Sometimes a good comfort food meal can do wonders. I’m thinking of making this recipe one day this week… haven’t had it in quite some time… a GREAT recipe for meatloaf with a super tasty sauce on top, an all time favorite! Sometimes I’ll make it half the size, but keep the same amount of sauce.

Ginny is the lady that lived next door when we were growing up. She had girls my age and around my age (HI DAWN, JACKIE, LINDA, LAURA, GINNY!!) and I had the absolute best time with them. With summer nights spent sleeping on their wonderful screened in porch, making dinner most nights, we just had the best time… and shhhh, keep it a secret, here’s the recipe!

GINNY’S EVERYDAY MEATLOAF

Meatloaf Ingredients:

2/3 cup bread crumbs

1 cup milk

1  1/2 pounds ground beef (nowdays I use the lean stuff)

2 beaten eggs

1/4 cup onion

1 teaspoon salt

1/2 teaspoon sage

dash of pepper

Topping Ingredients:

3 Tablespoons brown sugar

1/4 cup ketchup

1/4 teaspoon nutmeg

1 teaspoon dry mustard

SOAK the breadcrumbs in the milk. ADD the ground beef, eggs, onion, salt, sage and pepper. Form into a loaf and put in an 8″ (I spray with canola oil) loaf pan. BAKE at 350 degrees F for 45 minutes+ (or until almost done – internal temp 160F)

Then I spoon off any fat, and spread on the ketchup mixture topping. Bake 10 more minutes (check temp again), and let rest for 10 minutes before slicing.

You won’t believe how good this is! Trust me… extra tasty with mashed potatoes and some sauteed fresh spinach with olive oil, garlic and lemon!

Rustica in Rockland… whoa baby!

On By Barbara StroudIn FOOD, TRAVELLeave a comment
Image: RusticaMaine.com

While in Maine we had several friends tell us of a wonderful Italian place to visit for dinner. FINALLY we got around to trying it and I swear we will be back each and every year we’re in Rockland! It was absolutely unreal! The pasta was TO. DIE. FOR. Specifically this one… via the Rustica website: 

Sausage and Broccoli Rabe ~ Penne with House made hot Italian sausage, broccoli rabe, caramelized onion and marinara.

The restaurant is kind of kitty corner from the Farnsworth Museum if you’re familiar with it… Check it out, give it a try!

Catch you back here tomorrow! If you get a chance visit my photo blog at http://almostdailypic.wordpress.com !

Lemon-Dill Tilapia Recipe…

On By Barbara StroudIn FOOD, RecipeLeave a comment

Image: MyRecipes.com

Ohhhh, a tasty fish-on-Friday treat! This recipe is quick and easy AND it’s delicious! You can use parchment paper or foil, I only had foil onhand so I used it and it worked great! This is a Southern Living magazine recipe, the recipe can be found at MY RECIPES if you would like to be able to print quick and easy, otherwise here it is! ENJOY!

Note… on one occasion this recipe seemed far too lemony, so I don’t use 2 lemons, but that’s up to you!

Lemon-Dill Tilapia

Note: Aluminum foil can be substituted for parchment paper.

YIELD: Makes 4 servings

COOK TIME: 25 MINUTES

PREP TIME: 15 MINUTES

Ingredients

4 (5-oz.) fresh tilapia fillets

1 teaspoon salt

1/2 teaspoon pepper

2 lemons, sliced

1/4 cup shredded carrot

2 tablespoons fresh dill (I used dried dill to taste)

2 tablespoons fresh parsley

2 tablespoons butter

Preparation

Preheat oven to 375°. Sprinkle fillets with salt and pepper.

Cut parchment paper (or foil) into 4 (13- x 9-inch) rectangles. Place 3 lemon slices crosswise in center of 1 parchment rectangle. Top with 1 fillet. Repeat with remaining lemon slices, fillets, and parchment paper rectangles. Sprinkle fillets evenly with carrot, dill, and parsley. Top each fillet with 1/2 Tbsp. butter. Fold 1 side of parchment paper over fillets; tuck excess parchment under fillets, pressing folds to form a crease.

Bake at 375° for 20 to 25 minutes or until fish flakes with a fork. Serve immediately.

Southern Living
FEBRUARY 2008

Fast & French… yo… G&M is a tasty treat!

On By Barbara StroudIn FOODLeave a comment
Image: FastAndFrench.org

Some refer to this restaurant as Fast and French, others as G&M and the rest of you as Gaulart et Maliclet Cafe. It’s the cool little restaurant on Broad Street in Charleston where you see many of the locals as well as some visitors. It’s a great place to meet people. It has to do with the seating, there aren’t separate tables and chairs, there is a long bar area and a few shorter wider bars where you sit across from people. It’s perfect for dining alone, or meeting new people. You can always find someone interesting to talk to at G&M. Thursdays is fondue night, a popular night for many. I happen to love their cold cucumber soup especially on a hot summer day when anything heavier than that just doesn’t sound good. They have wonderful sandwiches among many other dishes at night. Great coffee and desserts too… check out their MENU.

Catch you back here tomorrow, in the meantime if you get a chance check out my photo blog at http://almostdailypic.wordpress.com !

Mellow Mushroom opens in Avondale…

On By Barbara StroudIn FOODLeave a comment

Image: MellowMushroom.com

Mellow Mushroom restaurant opened a few weeks ago in Charleston. More specifically, West Ashley/Avondale area, which is mighty convenient and within walking distance… woohoo! We treated ourselves to pizza for dinner last night and a spinach salad… it was too good! They did a great job renovating the space that started as the Ashley Theater, which opened 2/20/1950! They kept the overall theater feel, they removed the drop down ceilings that the shop before them had and now you see the gorgeous wood ceilings, they have the huge movie projector in the center like a piece of art, very cool. I have to say everyone was uuber friendly… there was a nice vibe to the restaurant, not to mention good pizza. So if pizza is sounding good to you head on over there!

Catch you back here tomorrow, in the meantime, if you get a chance check out my photo blog http://almostdailypic.wordpress.com !

Grind away baby, grind away!

On By Barbara StroudIn FOODLeave a comment

Image: McCormick.com/

A brilliant concept I do believe. Have you ever bought a pepper grinder and it works beautifully UNTIL you have to fill it up. Either it’s nearly impossible to refill or once you refill it things go haywire… and you’re stuck with a bunch of peppercorns and no way to grind. The inexpensive solution? The McCormick pepper grinder, use it then recycle it… you have control over how coarse you want the pepper to come out… we like them chef size; the big coarse grind where you really taste the pepper…

Good idea!

Catch you back here tomorrow… in the meantime, if you get a chance check out my photo blog at http://almostdailypic.wordpress.com !

Blueberry Muffins with Crumb Topping… WHOA!

On By Barbara StroudIn FOOD, RecipeLeave a comment
Image: FoodandWine.com

Food & Wine magazine has some awesome recipes… and this is one of them. If you’re in the mood for a nice blueberry muffin with a gorgeous crumb topping give these a shot. To lighten things up I used half applesauce and half canola oil, the results were pretty darned good… but no doubt, they probably are better with the full 1/2 cup of canola oil… you can click THIS link to take you to the Food and Wine recipe so that it’s quick to print, or you can see below…

======================================================
BLUEBERRY MUFFINS WITH CRUMB TOPPING
Food & Wine Magazine

ACTIVE TIME: 20 MIN  TOTAL TIME: 1 HR   MAKES 18 MUFFINS

These muffins are easy to make: Simply mix the dry and wet ingredients separately, and then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season I used IQF (individually quick-frozen) fruit; there’s no need to thaw.

INGREDIENTS:

CRUMB TOPPING

                   1 cup all-purpose flour

                   3 tablespoons light brown sugar

                   2 tablespoons granulated sugar

                   1 teaspoon baking powder

                   Pinch of salt

                   6 tablespoons unsalted butter, melted

MUFFINS

                   1 ¾  cups all-purpose flour

                   2 ¼  teaspoons baking powder

                   ½  teaspoon salt

                   1 cup granulated sugar

                   2 large eggs

                   ½ cup canola oil

                   ¾  cup whole milk

                   1 teaspoon pure vanilla extract

                   1 ½  cups blueberries   

DIRECTIONS

Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.

MAKE THE CRUMB TOPPING: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, and then pinch the mixture until it forms pea-size clumps.

MAKE THE MUFFINS: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.

Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.

MAKE AHEAD Once cooled, the blueberry muffins can be kept overnight in an airtight container.

============================================================================

Well, give them a try, let me know what you think… weren’t they FABULOUS?? Catch you back here tomorrow…

In the meantime, if you get a break check out my daily blog at http://almostdailypic.wordpress.com !

Hot Artichoke Cheese Dip!!

On By Barbara StroudIn FOOD, RecipeLeave a comment

Image: MyRecipes.com

This is a fantastic dip! It was in the September 2008 issue of Cooking Light magazine, and it’s a keeper! They serve it with toasted baguette slices, I used Hint of Salt Triscuits and it was divine! Just like the full fat version, this is tasty as can be, and make no mistake, this isn’t super light, just a bit lighter!

You used to be able to click on a link and be taken directly to this recipe, so that it’s quick to print, however, they’ve removed the link. It was on the MyRecipes.com website where they have all the Cooking Light recipes so you can check it out from here:

Hot Artichoke-Cheese Dip

Cooking Light – September 2008

Yield: 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

Ingredients

2 garlic cloves (I didn’t use garlic)

1 green onion, cut into pieces

1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided (I used regular Parmesan)

1/3 cup reduced-fat mayonnaise (I used Canola Mayo)

1/4 cup (2 ounces) 1/3-less-fat cream cheese

1 tablespoon fresh lemon juice

1/4 teaspoon crushed red pepper

12 ounces frozen artichoke hearts, thawed and drained (the package I bought was 10oz and it was fine)

Preparation

1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette, that I have heated in the oven and sliced fairly thin.

Nutritional Information

Calories: 126, Fat: 3.4g, Protein: 5.1g, Carbohydrate: 20.8g, Fiber: 2.3g, Cholesterol: 7mg, Iron: 1.1mg, Sodium: 334mg, Calcium: 59mg

Have a great day… catch you back here tomorrow!

Check out my photo blog at http://almostdailypic.wordpress.com

Short and sweet!

On By Barbara StroudIn FOOD, HOMELeave a comment
Image: BrevilleUSA.com

Ohhh is this sweet or what? I don’t have this, but it’s on my list for one day… It’s compact but apparently does well baking just about anything, which is just right for one or two people. Especially if you have a gas stove, it’s summertime and the sun is shining through the windows *sweat*, *sweat*… this may be the answer to cold salads every day for dinner!?? It got excellent reviews, I am looking forward to seeing one in person!

Are you looking for an oven that can toast, bake and keep your kitchen cool without sucking up ridiculous amounts of gas/electricity to bake a small amount? If so, you may want to check this bugger out??
If you get a chance, visit my photo blog at http://almostdailypic.wordpress.com  – catch you back here tomorrow!

Katharine Hepburn’s Brownie recipe… yep, the real deal! (Updated 10.07.21)

On By Barbara StroudIn FOOD, Recipe1 Comment

 My mom sent me this recipe years ago… she had gotten it from the February 1992 issue of Gourmet magazine (still can’t believe that magazine isn’t still around). I didn’t eat fat, so I never made them. I filed it away in case I ever fell off the wagon. Then one day we were visiting Michigan, we arrived to a pan of piping hot brownies. Whoa… the best I ever tasted, with deep chocolate flavor, more fudgy than cakelike, I was in heaven! Then to read how simple these puppies were to make made my head spin (dramatic once again). Trust me, you won’t make these only once. You’ll NEED them, ha ha, and you’ll make them more often than you should (or perhaps I’m talking about my own problems here, hmmm).  They couldn’t be easier, using only 1 pot and 1 8″ pan!

Melt together 1 stick of butter (I know… ugh, but…) and 2 squares unsweetened chocolate*, then take the saucepan off the heat.  *See note regarding type of chocolate to use…

Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

Stir in 1/4 cup flour and 1/4 teaspoon salt. (As Gourmet magazine Feb 1992 states, the original recipe added 1 cup chopped walnuts here… I prefer mine without, but that’s up to you)…

Butter an 8″ square pan (recipe says to flour as well, this time I forgot and they came out of the pan easier, so I leave that up to you… to flour or not to flour). Happy Hint: when I use a stick of butter, I put the wrapper in the freezer. When I need to butter a pan I pull the wrapper out and let it sit a minute to thaw, then use it to spread. It works perfectly every time!

NOTE: Update 10.07.21, this works great with an 11×7″ pan as shown below. It’s not pretty but I found it (thankfully) in the cupboard after the disappearance of my 8″ square pan.

Now bake these at 325 for about 40 minutes – When they smell done, they likely are (my oven doesn’t take the full 40 minutes)!

Someone got a little excited about the brownies coming out of the oven, so this is the best photo I can do at this moment, ha ha…

IMG_8117

Note 10.07.21: I deleted a blip about substituting cocoa and butter for the unsweet baking chocolate. After trying it, I truly wasn’t happy with the substitution, too greasy. These brownies are good just like they are. Use the best chocolate for best results. I made it with Guittard Unsweet Chocolate Baking Bar, and it was a night and day difference. It was truly amazing!

Another way to take it over the top when serving, sprinkle (VERY LIGHTLY) with a good flaky sea salt like SALTVERK! Oooooo, Mmmmmm, Geeeeee! You just need a teeny bit!

IMG_8116

Catch you back here tomorrow… I have to go walk, for about 14 hours as I calculate it! Worth every bite!

Happy St. Patty’s to ya… Hot Corned Beef-Potato Hash…

On By Barbara StroudIn FOOD, RecipeLeave a comment

Image

This is a recipe I found in Cooking Light magazine years ago… it’s a keeper! Quick and easy too… if you get a chance, give it a try! It’s a nice alternative the otherwise heavy St. Patrick’s Day meal.

This recipe is fabulous! UPDATE: Cooking Light removed the link to this recipe… am going to write a new post about this because it’s truly that good. Will add a link here to access once it’s written!

I saw it… now I want it… bad!

On By Barbara StroudIn FOOD, THOUGHTSLeave a comment

Image: Tovolo.com

SIMPLY. BRILLIANT. I saw this and now I want it…! I love to bake, and I have measuring cups and measuring spoons, but look at this… made by TOVOLO, the handles of the measuring cups are measuring spoons! Brilliant! Then… the part that I love the most that makes you think WHY DIDN’T I THINK OF THAT?!!! is the little rubber ring that the measuring cup can sit on. I have a silicone spoon from these people and I LOVE IT. Bought it at a little kitchen shop in Mount Pleasant, SC. I use it daily and each time I reach into the drawer to pull it out I think WHAT A GREAT PURCHASE THIS WAS!

Ok, maybe I’m a bit dramatic? Humph!

Happy Monday everyone! I’ll catch you back here tomorrow…

Visit my photo blog at http://almostdailypic.wordpress.com !