Nadia G's BITCHIN' Potato and Onion Pizza

How goes it blog readers? Tuesday's here and who's ready for a bitchin' recipe?

On tonight's menu we have something from the lovely kitchen of Ms. Nadia G. AKA: Bitchin' Kitchen mistress. Now, if you have no idea whom this lovely lady is...well it's time to move that rock and head over to the Cooking Channel. Her show is amazing. Ms. G is my kinda cooking gal. She is balls to the wall and in your face with her personality and food. With the help of her 3 trusted amigos Panos (Meat specialist), Yirisk..um you can just call him the spice agent, and Hans (Nutritionist) her show makes up this interesting mix of entertainment and food wisdom. So if you happen to be channel surfing at 2:30 am on a Tuesday morning give Ms. G and her fellas a view. Trust, it's pretty epic. Come on she wears heels, has a "bitchin' metal cocktail ring, and has hot pink and leopard everywhere in her kitchen. This woman needs to come decorate my shin dig.



So for Christmas I asked for her cookbook and my mother in law generously picked it up for me (shout out to mom's) and in between Geoff trying to steal the book to look at pics of Nadia (he's got a crush on her) and my excitement of trying all her recipes I stumbled upon the page that featured her potato and onion pizza. Yes, you read right potato and onion. Aw, come on it might be good? Before turning up a nose at the idea check it out first:


Nadia G's Potato and Onion Pizza

TOTAL TIME:3 hr 55 min

Prep: 35 min
Inactive Prep: 3 hr 5 min
Cook: 15 min
YIELD:1 large pizza (about 1 pound/500g pizza dough)


Ingredients
DOUGH:

* 1 teaspoon yeast
* 10 ounces warm water
* 3 tablespoons extra-virgin olive oil
* 1 teaspoon sea salt
* 1 teaspoon raw sugar
* 1 1/2 cups all-purpose flour, plus more for dusting
* 1 cup whole wheat flour
* 1 tablespoon leaf lard

TOPPINGS:

* 2 russet potatoes
* 1 Vidalia onion
* 2 sprigs fresh rosemary
* Extra-virgin olive oil
* Sea salt
* Freshly cracked pepper

Directions
*For the dough: In a medium bowl, mix the yeast with warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, sugar and salt, and whisk. Set aside.

*In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture.

Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil.

Place the dough in the ceramic bowl, and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour.

*For the toppings: Using a mandolin, slice the potatoes and onion. Roughly chop the rosemary leaves.

*Preheat the oven to 475 degrees F. Grease the pizza pan with the leaf lard.

*Mold the dough into the shape of the pan. Brush with some olive oil. Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust. Add two layers of the potatoes in a scallop style. Add the onions, sprinkle with salt and pepper and drizzle with some olive oil.

*Sprinkle with the rosemary and drizzle with more olive oil. Place on the middle oven rack and cook for 10 to 12 minutes. Remove from the oven. Immediately remove the pizza from the pan and cut into rectangles.



WW Points: 6 points per slice


Okie, where to begin. This pizza is good...BUT it needs some work. The dough (because ovens vary) didn't need to be prepped for us and because of that it almost burned. The potatoes didn't cook all the way through and it seemed kinda bland for a pizza. On the bright side it has potential to be something great. It just needs the kinks tweaked out. So I'm not giving up on this one. As Linus says, all it needs is a little love.


Tid Bits:
(We have a lot tonight)

*Not into leaf lard or (like me) can't find out where or even what the hell is leaf lard? Use Crisco or any other brand you'd like.

*I suggest not cooking your pizza dough ahead of time because the dough will be half way done by the time the potato's make it to the pizza and they don't have enough time to cook once you place the pizza back into the oven.

*You can substitute the rosemary for Italian seasoning

*Don't be afraid to add some mushrooms, green peppers, or any Italian cheese you'd like



Ma's Spot: I liked the concept of this recipe but as I was eating it the ideas of what I could tweak about this recipe were going through my head. Has I always tell my daughter, always do the recipe (for the first time) step by step then also decided what you don't like about the recipe then you can change it to fit your taste. So for me the idea of this recipe is great and yes I did like it. The next time I make it though it'll have some big changes to fit my taste. So I encourage you to make it then after you do you should tweak it to fit your taste, you won't be disappointed.


*SNACK CORNER:*

It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:






Our pup was jonesing for some cookies.

WW Points: 4 points for 3 cookies



Dinah: Tonight we have the Who Nu? Cookies. I have a bone to pick with these. Now, I'm sure they're great for kiddies against the good ol' Oreo but for us grown ups...*sigh* I have some issues. First off, us WW peoples this cookie is beyond not worth it. 3 cookies for 4 points? Are they nuts? I'm sorry but there are soooo many other food items I could use my 4 points on (oh and hello how about wine?) and get more bang for my buck. So me, myself, and for my points system I'm skipping these cookies on my next grocery store trip.


Ma: Let's see, where to begin on the cookie fiasco? To me, Who Nu? is please don't do. They are an okay tasting cookie but are they worth the price? No way. For these supposed "good for you cookies" they still have 6 grams of fat for only 3 cookies. In the world of "don't mess with the fat girls cookies" I'd have to say no to these and I wouldn't choose them again. I think the low-fat cookies (such as Snackwells or Kroger brand) taste better and they are lower in the fat department than these cookies are. So if you're looking for a nice little snack that is low in fat...buy another brand.
PS. It left like a film on the roof of my mouth. What is it, who knows? This cookie loving girl will not buy another box.


Alrighty folks we're done for the night here. Next week is going to be something you're probably familiar with but you've never seen or made before. WHAT!? Crazy, right? Intrigued? We'll see everybody back here next week. Have a great week guys!


Spoons & Spatula's
~Dinah & Ma

An Ode to a Fellow Hungry Girl... (and tonight's recipe of course!)

Evening gals and guys tonight's blog is going to be smashing! It's going to be yumtastic and leave you wanting seconds. Before we move to the food we've got some back story for you guys.

Everyone knows that here at Tuesday's with Dinah and Ma we love our good time lush gal Sandra Lee. She has a special vodka filled place in our hearts but recently we came across a lovely lady who was taking regular calorie filled food (we can say it here, the good stuff) and making it healthy. Now, I had never noticed her before since well...I've never really been into health shows. Don't get me wrong, eating healthy is great and it helps you live longer but those shows annoy the piss out of me. Here's this ultra skinny chick telling you to eat salads while she scarfs on cheeseburgers and never gains a pound? Where is the justice I tell ya!

Okie, back to the point of this entry. Her name is Lisa Lillien and she is known as Hungry Girl. When I first decided to give her a show a whirl I thought "She better mean what she says or I'm turning this channel asap. No way can I have another wafer thin girl tell me how I need to be her size!" but Lisa was genuinely excited about the food she was making and she seems to really love what she does and actually stick by it. Which is a nice change. As I started dvring more and more of her shows I came to realize she's a diet chick's best friend (well in my head, as Wendy Williams would say). So be gone rude wafer girls!









PS. Just a tad bit of trivia (cause that's how we do here at Tuesday's with Dinah & Ma) Lisa is married to this fella: Dan Schneider. Looks familiar right? He's an actor and creator. Where I know him from (and you may too) is an 80's show called Head Of The Class? Ring a bell? He also created Drake & Josh, i-Carly, Zoey 101, and many more.

That brings us to tonight's recipe. It was featured on Hungry Girl and Geoff and I scarfed this dish. No joke but hey it's better for you than it's original counterpart. Intrigued? Here's what you'll need:


Chili Cheese Dog Nachos



Prep: 10 minutes
Cook: 5 minutes

Ingredients

* 3 hot dogs with about 40 calories and 1g fat or less each (like Hebrew National 97% Fat Free)
* 2 cups EZ as 1-2-3-Alarm Turkey Chili or another low-fat turkey or veggie chili
* One 7-oz. bag baked tortilla chips (like Guiltless Gourmet or Baked! Tostitos Scoops!)
* 1/2 cup chopped white onion (about 1/4 onion)
* 3 slices fat-free American cheese, cut into thin strips
* 1/2 cup fat-free sour cream
* Optional: chopped scallions

Directions
*Preheat broiler.

*Chop hot dogs into small pieces. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add chili and hot dog pieces and cook until hot, about 3 minutes. Set aside.

*Arrange chips on an oven-safe platter or in a large casserole dish. Top chips with chili-dog mixture, followed by onion. Top evenly with cheese strips.

*Broil until cheese begins to melt and bubble, about 2 minutes.

*Top or serve with sour cream. Garnish with scallions, if you like. Eat!

MAKES 7 SERVINGS

WW Points: 6 points PER SERVING (1/7th of recipe, 1 oz. chips with toppings)


Seriously, I cannot even tell you try this one. It's not one to be missed!




Ma's Spot: I loved tonight's dinner. It was filling and amazingly tasty. I used a Mexican blend cheese (since you guys know I'm not a fan of cheese really) and the fact it didn't call for a lot of cheese made this dish for me. I will definitely make these again. In fact this was so good I'm thinking of making it again in a few days, ha! So kudos to Dinah for finding this recipe. It's a winner.




*SNACK CORNER:*

It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:

Okie, obviously this isn't from the store but keeping with the theme to send an ode to our new diet pal (in our heads) Hungry Girl we went with her yummy movie night snack. Here's what you'll need:




Chewy S'mores Snack Mix

Prep: 5 minutes

Ingredients
* 2 cups popped 94% fat-free kettle corn microwave popcorn
* 1 cup cinnamon-sugar cereal squares
* 3/4 cup chocolate-flavored puffed cereal (like Cocoa Puffs)
* 3/4 cup mini marshmallows
* 10 Tootsie Roll Midgees, chopped

Directions
*In a sealable plastic bag or an airtight container with a lid, combine all ingredients except Tootsie Roll pieces. Seal and shake to mix.
*Add chopped Tootsie Roll Midgees. Seal and shake again. Enjoy!

MAKES 6 SERVINGS

WW Points: 3 PER SERVING (1/6th of recipe, about 1 cup)


Dinah: This stuff is amazing. I never thought to put any of these items together before and for one cup being only 3 points? I'm definitely sold! We made ours in huge batches and took 1 cup whenever we were in the mood for a healthy snack.

Ma: I'm a big fan of mixes (such as this kind). I make them all the time but I have to say this one is my favorite. The popcorn with the coco puffs and marshmellows was excellent. I loved the popcorn had no trace of butter on it (since that's something I'm not a fan of) and when you get the combination of marshmallow, cereal, and tootie rolls it's like a s'mores explosion in your mouth. I find myself sitting there making a big batch of this mix until all the ingredients are used. So please make you up a bunch of this and enjoy it next time you watch a movie.


That's it guys, I've hoped by tonight's entry you've decided that Hungry Girl is kinda awesome and you guys should definitely check out her show weekends on The Food Network and The Cooking Channel. Next week we're getting Bitchin' up in our Kitchen' (Corny? Yes, but hey I don't have someone writing for me haha) and going with a pizza recipe from Ms. Nadia G. It is not one to be missed. Have a great week guys!


Spoons & Spatula's
~Dinah & Ma

Barbecue-Sauce Sloppy Joes

Howdy all, back again is another Tuesday with your favorite foodie chicks.

Blog mistress lesson 101: I, Dinah do not like BBQ sauce. Matter of fact the sight of it makes me want to throw it across the room. If you're wondering, yes I still have kindergarten immaturity against this bottled crap. Nothing happened to me in my life to make me hate the stuff (see goulash recipe from previous entries) I just think it's simply ketchup in a cheap suit. Trying to be something it's not. Look at it sometime, sitting there...on the self...mocking. Well with that speech you'd probably do a double take at the sight of the word BBQ in the title of this week's recipe. I'm not a hypocrite...well not all the way on this stuff it's just Geoff brought this recipe to my attention and I thought "*sigh* FINE! but if it sucks then I'm going to kick your...A&@!" <---excuse the profanity but that seemed appropriate at the time and if anyone knows me I can barely punch a pillow so needless to say that "fierce" threat made Geoff laugh at me. I'm not very manly nor proud of that.

Anywho, this recipe comes out of my Weight Watchers All-Time Favorites book. It seems promising since it has the words sloppy joe in the title. Don't make me force you to admit you love this comfort food classic. We've had this discussion before many moons ago on this blog and we are all sloppy joe (secret) lovers here. Good? Good. Now, onto why you guys and gals stop by, the recipe! Get out your pen and papers here's what you'll need:


Barbecue-Sauce Sloppy Joes

Hands-on prep: 10 minutes
Cook time: 10 minutes
Serves: 6

Ingredients:
*2 teaspoon canola oil
*1 onion chopped
*1 green bell pepper, seeded and chopped
*2 garlic cloves, minced
*1 1/2 teaspoon chili powder
*3/4 teaspoon ground cumin
*1/2 teaspoon dried oregano
*1/2 teaspoon mustard powder
*1 pound ground skinless turkey breast
* 1 cup prepared BBQ sauce
* 6 multi-grain hamburger rolls
*6 lettuce leaves
*6 thick tomato slices

Directions:

1. Heat the oil in a large nonstick skillet set over medium heat. Add the onion, bell pepper, and garlic; cook, stirring, occasionally, until softened, about 5 minutes. Stir in chili powder, cumin, oregano, and mustard powder. Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink, 3-4 minutes. Stir in BBQ sauce and cook until slightly thickened, about 2 minutes.

2. Spoon 1/2 cup of turkey mixture onto the bottom half of each roll. Top each with 1 lettuce leaf, 1 slice of tomato, and top the roll.




WW Points: * 5 per sandwich


These were killer. That doesn't mean I'm going to be running around slathering food in BBQ sauce (yeah...right haha) but I would DEFINITELY eat this again...and again. ;].


Tid Bits:
*If you like your sloppy joes on the fiery side add one seededand finely chopped jalepeno pepper to the veggie mix in step 1. Then sprinkle 2 tablespoons chopped fresh cilantro into the turkey mixture just before serving.

*If you're a fan of the soy burgers, garden veggie patties, and boca burgers give them a try in the recipe instead of the ground turkey (just remember to adjust your points fellow WW peeps).


Ma's Spot: Surprisingly I really enjoyed this dinner. I have to say the taste of the bbq sauce (which I love) has a sloppy joe sauce was very good. I loved the taste of the fresh garlic and green pepper. I have always liked my sloppy joes done in a slow cooker but this recipe changed my mind. I can tell you now I will be making a big batch of this stuff and freezing it to have on hand for a quick meal. I know I have said in the past that I would encourage you to try this recipe but this time I really really encourage you to make this quick and healthy dish.




*SNACK CORNER:*

It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:




WW Points: *4 for 35 pieces



Dinah: Oh Goldfish crackers, how I love thee. So cute, little, and damn tasty. Tonight we're bringing you the Flavor Blast Grahams Vanilla Cupcake. Many know already but I am a cupcake fiend. So being on WW I can't exactly scarf on cupcakes (maybe one every great once in a while, yes that pains me to say lol) so this gives me the cupcake taste without the extra calories and...well guilt. Even if you're not watching your figure and you're into cupcakes pick some of these up!


Ma: Anyone that knows me knows that I cannot stand goldfish crackers but Dinah has found one that I really like. The taste of the graham cracker with the cupcake flavor was phenomenal. So if you want a nice little snack for you and your kids this one is a winner.



Ah, FINALLY Glee is back!! After a super long...(okie it was just a month) hiatus but it's like a year to us gleeks. So that's coming on soon so I'll meet you here next Tuesday for more goodies. Next week is Ma's pick and I have no idea what she's going with lol. I'm sure it'll be good though. Have a great week guys and dolls!


PS. Just wanted to send out a friendly reminder that just because we're on WW now doesn't mean every recipe will be considered "health food". In fact in 2weeks I have a recipe from the lovely Nadia G (Bitchin' Kitchen) that is so not diet food but we promise to bring the flavor (and the points as well). Are we kosher? Good. ;].


Spoons & Spatula's
~Dinah & Ma

Weight Watchers Taco Soup

Evening lovely blog readers, it's been well, a crazy week around here. I've had a hair mishap that seems to be fixed now (green hair dye will never..well die!) and Ma is down for the count with a (possible) torn knee, severe inner ear infection, and vertigo. Yeah, I would say the same thing as you might be thinking. We are a hot mess. No worries we're here to bring you this week's recipe.

PS. How cute is this layout? Your blog mistress knows her way around some HTML. ;D.

I do have a small announcement to make. Ma and myself (along with Geoff and Aunt Jane) have decided to get our butts healthier and join a little club called Weight Watchers. Now, for those of you who are not a fan of said club nor are you in any way on a diet fear not we're not becoming one of those in your face health blogs that make you cringe at the sight of diet foods as well as want to strangle Richard Simmons (give the hyper little guy in short shorts a break). We are still bringing you our best and brightest recipes with a little twist. After each entry (either WW recipe or not) we'll tally up the points and make a small section dedicated to let you know how many servings the recipe is and points per serving. See? That was painless. Anywho on with the show!Tonight is a WW recipe and guys I'm not kidding most WW recipes don't taste like any kind of gross diet food I've ever had before. So no running and no funny faces at the sight of the word "healthy". Are we kosher? Good! For all our taco lovers out there this one's for you! Here's what you'll need:

Weight Watchers Taco Soup

Ingredients
* 48 Ounces Randall White Great Northern Beans
*2 Cups Whole Kernel Corn
*28 Ounces Diced Tomatoes
*1 Medium Onion
*1 Cup of Water
*1 Package of Taco Seasoning Mix
*1 Package of Hidden Valley Ranch Party Dip


How to make it

*Mix all of the above ingredients in a crock pot and serve when hot.


WW Points: * 2 points per cup/ *4 Points Plus





This was a tasty dish. It's odd, to me it seemed like it was missing something. I couldn't pin point what exactly but I felt like something wasn't included that needed to be there. Now I know it looks like I'm hating but trust me it tastes great...I just didn't love it as much as I thought I would. PS. If you try this (and I hope you do) and you can find the "taco" flavor it swears it is then I'm handing you a cookie for a job well done. I honestly don't see where it tasted anything "taco" like.




Tid Bits:
*Not of fan of northern white bean? Yeah, me either. So you can use any beans you'd like.

*Add a dollop of fat free sour cream & a few pinches of fresh cilantro on top of your soup to give it some extra flavor.



Ma's Spot: I liked this dish quite a bit. I loved the beans mixed with the crispiness of the corn. It makes alot so with your leftovers you can add chicken(which is what I'm going to do) and have another night's dinner ready to eat. It was very filling as well.



And ladies and gents for your viewing pleasure we announce the comeback (like Britney Spears style comeback) of....


*SNACK CORNER:*

(YAY it's back!)

It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:



WW Points: *3 Per Bar


Dinah: First off, welcome back awesome Snack Corner. We missed you! Now, for your dining pleasure tonight we are reviewing the Special K Fruit Crisps Blueberry. I remember being a tiny tot and semi liking the nutrigrain bar. The inside with the preserve was killer but the outside...well...it sucked. So when this yummy thing came along I was thrilled. Here's something that doesn't lack in flavor nor does it take on that gross grain flavor that the old skool bar usually has.

If you feel like me then pick these ones up. They are something to be adored!

Ma: I love these Special K bars. They are light, crunchy, and have just the right amount of preserve in the middle. As well as the light drizzle of frosting make up the right combo. It's like having a fruit pie only light and crispy.


See guys, not too shabby, eh? That's all folks, we'll be back next week with my new favorite recipe. Which involves BBQ sauce. Me? BBQ sauce? Yeah, not a fan normally but in this little recipe it's pure gold. Wanna know what it entails? Come back in 7 days. Have a great week guys!



Spoons & Spatula's
~Dinah & Ma

Sandra Lee's Chili Topped Cornbread Bites

Happy 2012 blog readers!
It's your blog mistress back again with the lovely Ma to bring you our best and not so best (hey, it happens!) recipes. We're ready for 2012 and all the new recipes to showcase for you guys to try. So let's get it started with the first recipe for the new year.

Oh Sandy, (and by Sandy I mean Ms. Sandra Lee from the Food Network) here at Tuesday's with Ma and Dinah we have come to love your silly drunky antics (I'm guessing you guys checked out the youtube video I last posted to show off her...well...cocktail friendliness?) and those elaborate table scapes that you do but tonight we decided to go with a recipe I saw on your Money Saving Meals show. No alcohol needed. We'll miss the booze too Sandy.

I saw this as I mentioned above on her show and thought that it would make a good meal. The idea of these little cornbread muffins with chili on top seemed like an interesting way to get your chili fix and well they are so damn cute. Intrigued? Here's what you'll need:

Chili Topped Cornbread Bites


Total Time: 55 min.
Prep: 10 min.
Cook: 45 min.
Yield: 36 bites .

Ingredients
For Chili: 1 pound ground beef
1/2 medium onion, diced
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons chili sauce
2 tablespoons tomato paste
1 (15-ounce) can tomato sauce
Salt and freshly ground black pepper

For Corn Muffins:
Cooking spray
2 1/2 cups Baking Mix, recipe follows
1 1/2 cups cornmeal
1/3 cup sugar
1 cup milk
3 eggs
6 tablespoons melted butter
1 teaspoon salt
To Garnish:
1/2 cup sour cream
1 tablespoon finely chopped fresh parsley leaves

Directions For Chili: In a large pot over medium heat, add the beef and brown well. Drain off all but 1 tablespoon of the rendered fat. Add the onions and saute until translucent. Stir in the garlic, spices, chili sauce, tomato paste, tomato sauce and salt and pepper, to taste. Simmer for 30 minutes to thicken and incorporate flavors. (Reserve 1 cup of chili for Round 2 Hush Puppies recipe.)

For Corn Muffins: Preheat the oven to 350 degrees F. Spray 2 (24-cup) or 3 (12-count) mini muffin tin with cooking spray.
In a large bowl, mix together the baking mix, cornmeal, and sugar. In a separate bowl whisk together the eggs and milk until well combined, then mix in melted butter. Stir the wet ingredients into the dry until just incorporated (reserve 1 cup the batter for Round 2 Hush Puppies recipe). Using a tablespoon or mini ice cream scoop fill the muffin tins 3/4 of the way up with batter. Bake until a toothpick inserted in top of the muffins comes out clean, about 12 to 15 minutes.

To Assemble: Using a small teaspoon, scoop out a small amount from the top of the mini cornbread muffins. (Save these pieces for the (Bacon Cornbread Stuffed Mushrooms recipe). Fill the top of each muffin with a tablespoon of the chili. Top with a dollop of sour cream and sprinkle with chopped parsley. Transfer to a serving platter and serve.





I really enjoyed this recipe. What is better than cornbread and chili together? Plus, it looks like savory little cupcakes!



Tid Bits:
*As always you can use turkey instead of meat.
*Don't have any cummin? Try out taco seasoning. I know that sounds odd but in a wierd kooky way it works.
*The middle part of the corn muffin that you dig out for the chili to go into place that into a freezer bag and use the leftovers for cornbread stuffing at a later time.



Ma's Spot: I think this makes a nice little meal, especially if you add salsa and some sour cream on top. A little salad on the side and you have a hearty meal. I love the quick chili you make to place on top of the corn muffins. I would definitely make this over, over, and over again.


*CRICKETS*

That was awkward. Aw, come on guys we're a tad tuckered out on the baking corner. Besides the holidays are over. It's time to pack away baking corner and move on to other things. We have a few items up our sleeves for the year and we're starting it off next week with the return of snack corner! We're taking the night off and we encourage you guys to do the same. So have a glass of yummy wine, or maybe a bag of popcorn, or a good movie and enjoy. We'll see you guys back here in 7 days. Have a great week guys!



Spoons & Spatula's
~Dinah & Ma