Archives for “Crockpot Wednesday”

Black-Eyed Pea Soup (with Ham and Chicken)

March 4, 2010 · Filed Under Crockpot Wednesday, Friday Foodie Fix, Slightly Indulgent, What can I eat ..., chicken, crockpot, dairy free, easy, entree, flourless, gluten free, recipe, slow cooker, soup, sugar free ·23 Comments

This post is linked to Slightly Indulgent Tuesdays, What can I eat that’s gluten free?, Crockpot Wednesdays, Pennywise Platter, Simply Hot Recipes, and Friday Foodie Fix–Carrots.

One of my favorite people and, also, one of my favorite gluten-free bloggers is Stephanie of A Year of Slow Cooking. For a year, she literally cranked out crockpot recipes day after day—without fail. Now she stays busy with so many other things including two other blogs (that makes three in total), a new baby (that makes three children), a hubby, and so much more. However, she still gives us, her loyal readers, enough recipes on her slow cooking blog to keep us happy. All of her recipes are gluten free, but I love that so many of them are naturally gluten free. That’s a large part of the gfe approach. For one thing, it just makes life easier not to have to remember to order a case of gluten-free X or to have to run out to get gluten-free Y, particularly since there are no gluten-free specialty items in my grocery store. So, in my opinion, cooking with real food just makes sense for convenience. That may seem contradictory to many, but it’s true. But let’s get to my latest favorite recipe of Stephanie’s.

Stephanie posted a Black-Eyed Pea Soup recipe for New Year’s Day. I have loved black-eyed peas long before they were the name of a hip musical group. Give me some black-eyed peas and I’ve got a wonderful meal. So, this recipe has been in the back of my mind. With a support group meeting coming up, I wanted a dish that would serve many, but I wanted to use mostly what I had on hand. Stephanie’s recipe calls for spiced sausage, but I didn’t have any. My mom and my sister always save the ham bones from holiday meals for me so I can use them to make soup from scratch. Sometime that’s potato soup, but more often than not, it’s a soup that combines veggies and other meat, like chicken or turkey (or sometimes small amounts of several meats, like in my Everything Soup). My sister had given me a nice big ham bone, with a decent amount of meat left on it. The freezer yield two chicken carcasses. I also had a big bag of carrots and package of celery in the refrigerator just waiting for some action.

I added a few inches of water to my big stockpot and brought it to a boil and then added my frozen chicken carcasses. I let them simmer for a while as I did other things in the kitchen. Occasionally, I’d stir them, and finally I turned the burner off and left the lid on a while. Once I was sure the meat was ready to be picked off the bone, I put a colander inside another stockpot and poured the whole pot through the colander. My lovely broth was in the pot and the chicken—bones and all—remained in the colander. Once that cooled a few minutes, I picked the chicken off the bone and set it aside. This is really a great way to get the most from a chicken and not have waste. Even if I buy a rotisserie chicken at the store, I know we will eat a few meals from the chicken before I freeze it and it eventually gets turned into great broth and other meals. So even at a price of $6.99 for a rotisserie chicken, I can end up with several meals and at least a quart of chicken broth. That sounds like a bargain when you look at it that way. So imagine what a savings, roasting your own chicken could be. I often make broth from my chicken carcasses; then I use the “found” chicken for soup or other favorites like chicken pot pie and chicken and rice casserole. However, feel free to use safe packaged chicken broth and chicken from cooked chicken breasts, etc. for this recipe.

Black-Eyed Pea, Ham, and Chicken Soup
(Click here for a printable version of this recipe.)

1 pound dried black-eyed peas (I don’t recommend using canned as a substitution, but fresh or frozen would work well)

1 ham bone (ideally, with some meat remaining on it)

2 cups, cut-up chicken

2 diced onions

2 cups diced or sliced carrots (I prefer slices, but I halve the larger slices)

1 cup diced celery

6 cloves garlic (I used 3 tbsp minced garlic)

6 – 8 cups of chicken broth (I used my homemade broth and just kept adding until my crockpot was almost full)

1/2 tsp Italian seasoning

1 tsp coarse sea salt (any salt will work though)

Soak your beans overnight. Drain and pick out the undesirables (e.g., discolored beans) in the morning.

Use a 5- to 6- quart crockpot. (I used my 6-quart oval programmable crockpot.) This recipe will serve a lot. It served at least a dozen folks at my support group meeting. (We had about 25 folks, but not all ate soup. Those who did enjoyed at least one full mug.)

Dice the veggies, and add them to the crockpot with the black-eyed peas that have been soaked and drained.

Pour in broth, and stir in Italian seasoning and salt.

Add ham bone. You can also add the chicken at this point, or save it until closer to the end of cooking time. As your chicken is already cooked, it’s your preference on when you want to add it. I did add mine at the beginning and the soup was great, but adding it at the end would have also worked and kept the chicken in nice little chunks.

Cover and cook on low for 8 hours, or on high for about 6. About a half hour to an hour before serving, use an immersible blender to smash up about 1 cup of beans. If you don’t have an immersible blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. You will really only need to blend for a few seconds. Stir after blending. The soup will thicken and have the most wonderful color.

Adapted from Stephanie O’Dea at A Year of Slow Cooking

Shirley’s Notes: If you don’t want to use ham, but would like the flavor, Better than Bouillon makes a ham base that could be used. Probably a teaspoon or two would add some nice flavor. If you’d like fewer servings or would like to use a smaller crockpot, don’t just halve this recipe. You’ll want the same amount of black-eyed peas, 2 cups of meat, 4 cups of broth, and about the same amount of seasonings. Be sure to take a look at Stephanie’s recipe, too, which serves 8. Stephanie suggests adding Tabasco sauce to taste after you’ve ladled your soup into your bowl. We enjoyed it without, but if you like to add a little zip to your soup, that might be an option for you. Any time, we want a little taste of hot at our house, we tend to add some Texas Pete hot sauce. Many of the peppers used in Texas Pete are grown locally.

I have two cooking confessions. Confession #1—This is the very first time I’ve ever soaked black-eyed peas. I’ve always used canned black-eyed peas before, although one has to be careful to find good ones. (Some canned black-eyed peas are very mushy and come in a thick unappetizing broth. Other brands contain just black-eyed peas in salted water and taste pretty good.) These dried black-eyed peas are far better than any of the canned varieties and almost seem dainty in comparison, even after soaking. As Alta added in comments, fresh black-eyed peas are the very best when you can get those. She said that frozen black-eyed peas come in a close second. As both Alta and Stephanie said, black-eyed peas offer a wonderful, earthy flavor. I’ll definitely be using more dried black-eyed peas. I’ve never even seen frozen black-eyed peas before, but I’ll look for those, too. One benefit of using dried black-eyed peas is that like other dried beans, they are very inexpensive.

Confession #2—I’ve never used an immersion or “stick” blender before. I’ve had one stashed in a cabinet for years. Son had received one as a gift for dorm life for making milkshakes and such. That involved what he considered to be work, so he left it behind for me to use instead. When Steph’s recipe called for this type of blender, I pulled it out and was delighted at how well it worked. I’ll be using that blender a lot more for soups, sauces, etc.

Several readers commented on Stephanie’s post that they didn’t even like black-eyed peas, but loved this soup. So, if you’re not a black-eyed pea lover, you still might want to give this soup a try. Several of my members commented on how much they enjoyed this soup the other night. I heard the words “comforting” and “homey.” On a cold evening with alternating rain drops and snow flakes, this soup was indeed very welcome. Even those who didn’t comment must have enjoyed it, because there was little left from the full slow cooker. I served this soup with mini-corn muffins and that made for a great combination.

Because soup always thickens in the refrigerator overnight, I added some leftover chicken broth to make my mug of soup for lunch yesterday. For dinner with these leftovers though, I’ll just reheat the thickened soup and serve it over some mashed potatoes. The thickened soup would also be great over rice over or noodles. If you’re looking for some other great soup recipes, be sure to head over to Linda’s What can I eat that’s gluten free? roundup where soup is the theme this week. I already took a peek and there are some terrific, new recipes … like Diane’s West African Chicken and Peanut Stew and Jenn’s Osso Buco Stew. I love it when there are so many recipes that make your mouth water, that you’re not sure which one to try next. Linda had a great idea with her soup challenge!

What else is happening?

Chaya is hosting her first giveaway over at her Sweet and Savory blog … a Paula Deen cooking ensemble. Check it out here.

Diane’s Friday Foodie Fix tomorrow features rice recipes. If there’s something most of us who are gluten free know about, it’s rice! Be sure to link up your favorite rice recipe and check out others here. Diane is also doing a survey and soliciting input right now on eating out gluten free.

This Sunday is the Academy Awards show where those golden Oscars get presented. If you hadn’t had time before, take a few minutes to check out our Gluten-Free Progressive Oscar Dinner Party. You can see all the links at my two posts for this event: Veronica’s Pumpkin Soup or Southern Fried Oysters.

Ginger hosted The Gluten-Free Lifestyle Blog Carnival this month. See all the entries at her site, Ging Recommends. Created by Kim, The Food Allergy Coach, this carnival features recipes, tips, reviews, and so much more. Take the time to read what’s been submitted here and consider adding your own links next month.

I enjoyed seeing the tropical vacation meals in this month’s Go Ahead Honey, It’s Gluten Free! carnival over at Bean’s Without Adornment. Anything associated with the tropics is very appealing to me right now. There are some fabulous meals and even a few drinks that are so worthy of those cute, colorful little umbrellas. Get tropical here.

Next month’s Go Ahead Honey is being hosted by Amy over at Simply Sugar & Gluten-Free. Her theme is Guiltless Pleasures. Being the Slightly Indulgent queen on Tuesdays, she’s now going to take us to the next level! (Check out this week’s Slightly Indulgent entries here.) Fellow bloggers, start planning your post now. (You can read the rules here.) Readers look for Amy’s roundup at the end of the month. I have enough guilty pleasures already, so some guiltless ones will be very nice!

Shirley
Not just gf, but gfe!

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Tags: crockpot, crockpot wednesdays, dairy free, easy, GFE, go ahead honey, pennywise platters, recipe, slightly indulgent, slow cooker, soup, What can I eat ...

Holiday Food Fest: POM’d Pork and Tropical Traditions

December 10, 2009 · Filed Under Crockpot Wednesday, Friday Foodie Fix, Holiday Food Fest, Out and About, crockpot, dairy free, easy, entree, giveaway, gluten free, pomegranate, recipe, slow cooker ·72 Comments

This post is linked to the Friday Foodie Fix–Pomegranates and Crockpot Wednesday.

Full disclosure: In October, I attended the POM Wonderful Blogger Harvest Festival in California—all expenses paid. I was not paid to write this post, but the POM Wonderful product used was given to me.

It’s Holiday Food Fest time once again! Because I’m hosting this week and Holiday Food Fest always features a fabulous giveaway, we’re gathering here at my Out and About page (where I post reviews, giveaways, and the like). Our theme is Holiday Dishes: Mains, Sides, Soups … really any holiday dish.

UPDATE: This giveaway is now closed. Congratulations to Jessica Meyer, the winner of the Tropical Traditions coconut oil! Jessica blogs at ATX Gluten Free. Thanks to everyone else who entered the giveaway!

Oh, what’s the giveaway? It’s a 32-ounce jar of Tropical Traditions Virgin Coconut Oil, just like the one that’s shown in the photo below. POM'd Pork 010 The giveaway is open to those in the continental U.S. and will be open until next Wednesday, December 16, at 9:00 pm Eastern. There are several ways to enter the giveaway:

Link your holiday dish AND link back to this post. (Link as many relevant posts as you choose.)
Leave a comment.
Tweet about this giveaway and leave a comment telling me that you did.
Post about this giveaway on your blog, link back to this post, and leave a comment telling me you did.

Congratulations to last week’s winners of the Honeyville products! They are:

Susie (Susie’s Homemade)—5-lb bag of blanched almond flour.

Katie (Kitchen Stewardship)—Gift assortment of flax meal, gourmet cocoa, and freeze dried apples.

This week’s entrants, remember when you link, please tell us who you are and what you’re making. For example, I’d enter:

Shirley @ gfe–gluten free easily (POM’d Pork)

And, please make sure to link back to this post so that your readers can find the other recipes here.

Now for my recipe … while many of us have another round of turkey and ham for our upcoming holiday dinners, some of us like to change things up a bit. We always spend Christmas Eve with my side of the family. We get together in the afternoon and rather than a sit-down meal, we have an informal buffet of appetizers and desserts.

For this gathering, I’m planning to make a variation of a dish I made about not that long ago—POM’d Pork. I tested it today. My starting point was the Pomegranate Beef recipe that Stephanie shared over at A Year of Slow Cooking, which actually originated as Grass Fed Beef in Pomegranate Sauce by Karina, the Gluten-Free Goddess. As soon as I received Stephanie’s fabulous new slow cooker cookbook, Make It Fast, Cook It Slow: The Big Book of Slow Cooking, I zeroed in on this recipe. I made it using pork and made a few other adjustments based on my own personal tastes and what was in my pantry.

The first time around, I used pork tenderloin. It turned out very well. Frankly, the incredible aroma emanating from the crockpot at the end of the day just about had me convinced how good this dish was before I even took my first bite! The POM Wonderful juice along with the other ingredients gives the pork amazing flavor and tenderness. It’s somewhat sweet, but not too sweet. Mr. GFE raved over this POM’d Pork. He said I needed to go on the road selling the stuff. (Seriously, he did. I don’t make this stuff up folks. He really says these things and he’s sincere, so I can’t get too annoyed when he goes on and on.) The first night I served the pork in slices with basic, but appealing sides (baked potatoes and steamed broccoli). But, after that, I decided I wanted the pulled pork effect and I semi-shredded the meat, added a tad of Tasty Sauce (which we always enjoy on pork), and served it as barbecue. “Cole slaw” (in my case, that would be a little poppy seed dressing on cole slaw mix—cabbage and carrots) and a few chips completed the super easy meal. This evening I went for some Great Salad with my POM’d Pork. The two make a wonderful combination of flavors.

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Pork tenderloin is wonderful, but it usually doesn’t feed a big crowd. Even if you buy a large tenderloin, you’re still unlikely to have lots of leftovers. I wanted leftovers this time. Specifically, I wanted some to stick in the freezer for a ready meal after we return from our trip to Key West as the holidays come to a close. Plus, in all honesty, I didn’t want to go out and buy pork tenderloin at full price. Pork butts can be a great bargain—if on sale—and are so flavorful and versatile for cooking.

POM’d Pork
(Click here for a print version of this recipe.)

1 tablespoon olive oil
1 large yellow onion, sliced thin
3 pounds (or larger) pork tenderloin or pork butt
1/4 teaspoon ground cinnamon
1 teaspoon Italian seasoning
1/2 teaspoon sea salt
4 garlic cloves (whole or minced)
1 (14-ounce) can diced tomatoes with green chilies
1 cup POM Wonderful pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup

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Use a large slow cooker. (I used my large oval Crockpot.) Pour olive oil in slow cooker; tilt so olive oil is evenly coating the bottom of the stoneware. Place onion slices over olive oil.

Place meat in slow cooker. Rub the spices over the surface of the meat. Top meat with garlic and whole can of tomatoes with green chilies. Mix pomegranate juice, balsamic vinegar, and maple syrup, and gently pour over the meat so that the diced tomatoes and green chilies remain on top.

Cover and cook on low for about 8 hours, or on high for approximately 5. The meat is done when it has reached desired tenderness. For pork tenderloin, I like it sliceable. For pork butt, I like it to pull apart easily with a fork.

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Serve on buns or with a complementary side. (I’ll share a side dish recipe next week that’s easy to make, but that also impresses with its looks and taste.)

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Shirley’s Notes: The photo of all the ingredients shows two cans of diced tomatoes with green chilies; however, I decided one would be sufficient after I poured it over the pork butt. Feel free to vary ingredients to your liking. Look to the original recipe for more ideas.

Adapted from Karina Allrich, Gluten-Free Goddess and Stephanie O’Dea, A Year of Slow Cooking and Make It Fast, Cook It Slow!

If you haven’t been following Holiday Food Fest or need to catch up, you can find the hostesses and themes for the previous weeks here. Visit each blog to get wonderful recipe ideas from some of the best bloggers—Amy of Simply Sugar & Gluten Free, Alta of Tasty Eats at Home, Liz of Hoosier Homemade, Phoebe of Cents to Go Debt Free, Jessica of Life as Mom—and all our amazing blogging friends! Next week is the last week of the Holiday Food Fest and the event will be held at the Life as Mom blog with Jessica, a.k.a. Fishmama. The theme is Holiday Desserts!

If you need a dessert idea before then or just love drooling over desserts 24/7 these days (hey, I’m with you on that!), please be sure to check out the Gluten-Free Desserts Progressive Dinner Party that’s going on this week. You can find all the links here.

Remember that the Holiday Food Fest is an all-inclusive event. Some recipes will be frugal, some gluten free, some sugar free, some raw, and so on. Use the gfe approach … go for recipes that are naturally gluten free, look at easy ways to convert others to be gluten free, or just look to recipes for inspiration. Add your holiday dish below!

Shirley
Not just gf, but gfe!

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Tags: coconut oil, dairy free, easy, GFE, gluten free, maple, pork, recipe, slow cooker

Special Turkey Breast

November 18, 2009 · Filed Under Crockpot Wednesday, Progressive Dinner, What can I eat ..., appetizer, beverage, crockpot, dairy free, dessert, easy, entree, gluten free, recipe, salad, slow cooker ·30 Comments

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Today is Wednesday, which means it’s the Main Dish day of our Thanksgiving Progressive Dinner Party! Eight of us gluten-free bloggers are having a fine time with this event and we hope you are, too. If you just found out about this event and haven’t been following along to date, you’ll want to catch up. Please visit The Whole Life Nutrition Kitchen to check out Ali’s beverage and then head over to Jean’s (Gluten-Free Organics and More) to see what she’s pouring for her guests. Once you take a sip or two, you’ll feel the need for an appetizer to munch on. Jean has some divine almonds and another little taste treat for you olive lovers in the crowd—all shown here. Now when you are ready to savor more wonderful flavors, stop by The Book of Yum and try Seamaiden’s pumpkin kabocha soup, or perhaps Karen’s (Cook 4 Seasons) beautiful holiday appetizer that includes cucumbers, goat cheese, and arils (pomegranate seeds)—you’ll want to take a look (and a bite!).

All caught up? Then it’s time for the main course. You can find a fabulous entree at Ali’s site (hint: her recipe features one of my favorite foods). And, now you can just read on to find out what’s so special about this turkey breast of mine. Update: By the way, this post is also linked to What can I eat that’s gluten free?, Linda’s weekly roundup over at The Gluten-Free Homemaker and Crockpot Wednesday over at the Dining with Debbie blog.

This recipe is another one that I spied somewhere, tried it, loved it, and I’ve been making it ever since. I have no idea where the recipe came from originally. (If only I’d known I was going to blog, I would have saved all my recipe sources and also would have taken tons of food photos along the way.) I actually have two turkey breast recipes that I cook in the crockpot (slow cooker). One is the turkey breast that everyone expects—traditional, moist, and juicy with typical flavors and only two ingredients. (I will share that one with you for sure, but not today.)

The other—the one featured here today—still has simple flavors, but its flavors pack a punch. Son always refers to it as the “special” turkey breast. He’s been enjoying this recipe since he was much younger. So, although you will see that this turkey breast has strong flavors, it is still possible for kids to love it. (Of course, he was also the kid asking for Swiss cheese at the deli counter when he was three.) It is another one of those recipes like my fabulous pork butt (aka pulled pork) where you’ll want to stand by the crockpot and get a fork and just eat until you are satisfied, then you’ll leave, then you’ll return and eat some more, then you’ll leave, then you’ll return … you get the picture. Of course, you won’t do any of that if you are making this dish for guests. When anyone approaches the crockpot, you’ll brandish your large fork “spear” and say very firmly, “Step away from the crockpot.” I’m serious. You’ll need to do that to protect this turkey from being eaten and/or contaminated from family germs before your guests arrive. Of course, first time out, you might be safe. They won’t know that this is a special turkey breast. But, after the first time you cook it, all bets are off … brandish the kitchen utensil—trust me on this. Now when you look at the ingredients below, you’ll never believe that they will produce a turkey breast so irresistible that you will have to defend it, but it’s true.

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Special Turkey Breast
(Click here for a print version of this recipe.)

One 4- to 6-lb turkey breast

¾ cup fresh parsley, chopped and divided—1/2 cup and ¼ cup; or 4 tbsp dried parsley, divided—3 tbsp and 1 tbsp (Note: My conversion to dry is not exactly equivalent to fresh, but it works best for measuring and doesn’t alter taste; in fact, if you are running short on parsley, just use whatever you have. I keep dried parsley on hand for this recipe at all times.)

½ cup vegetable oil, any kind (I use olive oil these days, but I’ve used all kinds successfully)

2 tbsp salt

2 tbsp ground black pepper

1 cup apple cider vinegar (Note: Apple cider vinegar is gluten free, but beware of an apple cider-flavored vinegar that is not gluten free. Personally, I’ve only read about this product on no-no lists; I’ve never actually seen it in stores. Always read labels, of course.)

Remove any packaging carefully. (I’ve been surprised by gravy packets before and I’ve been grateful that I didn’t accidentally puncture them with my kitchen shears.) Rinse turkey breast. Remove any contents from cavity of breast. (If gizzards and liver are included, you can cook those or freeze for another use later.)

Place breast in crockpot and pat dry.

In glass measuring cup (which holds 2 cups or larger), add oil, vinegar, salt, pepper, and ½ cup of fresh parsley (or 3 tbsp dried parsley). Mix well and pour over turkey breast.

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Sprinkle remaining ¼ cup of fresh (or 1 tbsp dried) parsley over breast.

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Cook for 4 to 4 ½ hours on high or 8 to 8 ½ hours on low. If your turkey breast is larger than 6 lbs, you will need to cook longer. I cooked a 6 ½ pound turkey breast and it took about 9 hours. If I’m home, I often cook the breast for an hour on high and then switch to low for the remaining time. (An hour on high equates to about 2 on low.)

Special Turkey Breast 116

Shirley’s Additional Notes: I use a 6-qt oval crockpot. Bone-in turkey breasts work best, but I’ve used boneless before and enjoyed them. If the turkey breast poundage is significantly less, just adjust amounts accordingly. If the turkey breast is larger, these ingredient amounts will probably still be sufficient. I used a 6 ½ pound turkey breast this time around and used the amounts as shown. Sea salt is my preference, but I was out of it. Fresh ground pepper is also wonderful, but it takes a while to grind 2 tbsp, so I went with already ground pepper. The salt will naturally settle to the bottom in the measuring cup, so stir even as you are pouring the oil mixture over the turkey breast. However, if some salt does settle and remains in the cup after you’ve poured the oil mixture over the turkey, just pour the remaining salt evenly over the breast (you may need to use a spatula). After your breast is cooked, spoon a small amount of the “juices” over the breast meat that you’re serving. It will keep the meat moist and flavorful. Likewise, remove some of the juices to save with the leftover meat to keep it moist and flavorful. This is a very moist, juicy breast, but if you don’t save any of the juices with the meat, the meat can dry out.

I encourage you to give this recipe a try, even if you have a vinegar “phobia.” When you walk through the door at the end of the day, the somewhat pungent smell of this turkey breast will greet you. When you bite into this turkey breast, you’ll discover that it’s rich, briny, and peppery all at the same time … and more than slightly addictive. I’m eating some cold for breakfast right now. Just delicious.

It’s best to have a plan for your leftovers (if there are any), and this special turkey breast makes leftover ideas easy. I’ll make turkey quesadillas for one meal. This meat makes excellent quesadillas because of the outstanding flavor. I also love topping a salad with this turkey breast. I’ll have a nice salad today using a variation of my great salad recipe (in this case, spinach, romaine, cole slaw mix, walnuts, and dried cranberries) with just a tiny bit of salad dressing on top. Divine. It’s the best salad you could possibly have. Another day will be a turkey salad just chopping the breast meat and adding some mayo, sweet relish, finely chopped onion, and a tad of Dijon mustard. The turkey breast adds amazing flavor to this basic salad.

I will be making this turkey breast and the traditional one on Thanksgiving. Because we typically eat in the early afternoon, I usually just get up very early, throw the turkey breasts in the crockpot as directed and then go back to bed. It works for me. Even when I arise, I can attend to other matters because the turkey breasts will not need any additional attention. I don’t know about you, but I love that!

Don’t forget to visit Diane, Stephanie, Shauna, and Ali tomorrow for side dishes. Friday is the last day of our Thanksgiving Progressive Dinner Party. Desserts! Karen, Jean, and Ali will be performing the honors that day. Can’t wait for the rest of this great party! I only had to cook one thing, but I’m getting to enjoy so much more.

Enjoy!

Shirley
Not just gf, but gfe!