Finding Teauna….part 1

“Rest and self-care are so important.  When you take time to replenish your spirit, it allows you to serve others from the overflow. You cannot serve from an empty vessel.” – Eleanor Brownn

You have one chance to live your best life. One chance.  Now. . . just for a minute let that sink in.

Are you living your best life? Do you feel good?  Do you smile? Are you happy? Do you love your life?

We all go through ruts.  It’s okay.  I believe that’s how it’s meant to be. After all, we have to learn somehow. Right? But how long do we have to feel awful before we decide it’s time to take care of ourselves and feel better? What makes us think that things will get better if we just wait it out?

I think we try to be strong for everyone else.  As a mother, a wife, a WOMAN, I will speak for myself and say that I’ve always worried about taking care of everyone else first.  My health has always been placed on the back burner because all those people I love needed attention first. And that was okay.  It was all part of my learning process.

When I realized that I couldn’t continue taking care of others because I wasn’t going to last much longer the way I was feeling, I was called selfish.  I was told I was an awful mother, an awful person. But I kept pushing through.  It has taken me years to find my laughter, my smile, my zest for living and my health.  It made me realize the “who” and “what” in my life that I actually NEED.  I learned that no matter what you do in life you will NEVER make everyone happy.  Sadly you have to make the choice to take care of yourself first. Make yourself happy first. Those that are happy for you will stay with you. And honestly who has the energy to try to make everyone else happy?

The time in my life when I needed to be loved the most I had a limited number of peoples that loved and supported me. That’s okay.  It just made my circle smaller and stronger.  My dear friends turned into the family I needed. Those that matter the most will be there for you to help you every step along the way.  After trying so hard to impress and help out everyone my whole life, I learned the hard way that I don’t need the approval of anyone. Those who I thought would/ should love me through it all judged the hardest and left me to fend for myself during my hardest time of my life, all while talking shit about me and putting me down to others. Awesome huh? And people wonder why I love animals so much….?

I chose to turn my anger, heartache, and energy into taking care of me. I researched the HELL out of health issues and the problems I was having.  I found doctors that were willing to help me without just wanting to hand out limitless prescriptions with all sorts of side effects that just seem to cause yet more issues. I knew what I wanted and I made it known.  Two doctors I visited didn’t make the cut.  They weren’t willing to dig deep and figure things out.  But because I was so picky and told them what I needed they were able to be honest with me and tell me whether or not they were willing to help me.

After my hysterectomy in March 2017, my health was better in ways and it went downhill fast in other aspects.  Holy cow…. I was depressed.  I didn’t realize it at the time but when I look back I realize what a mess I was.

The one thing it all boils down to…… HORMONES. Hormone imbalance.

I didn’t leave the house for weeks, sometimes months at a time.  I worked from home at the time, so I didn’t have to get dressed and brush my hair in the morning and I had my dogs at my feet keeping me company.  My husband was working night shift so I had to be quiet while he was sleeping and make sure that he was getting a good rest to wake up and go back to work, so I would go in my office, shut the door, get on the phone and do my work. I’d take breaks to throw laundry in or do dishes.  I kept my house clean. But I was miserable.  I didn’t feel well and if I had allowed it, I would have slept for hours and hours every day.  I was so tired. Exhausted actually.  My body ached everywhere. I was gaining weight like mad.  Then I started getting these awful headaches.  I will NEVER forget the first of these headaches I had.  I honestly thought I was going to die. Literally die.

I was sitting on the couch visiting and laughing with my daughter and this headache hit so suddenly.  The left side of my head suddenly was in so much pain that I was sobbing. My ear ached, my jaw was locked and my eye felt as though someone had removed it from my face, threw it in the freezer and thrown in back in my face, frozen and at full force.  I instantly got an awful stomach ache and ran to the bathroom.  I was throwing up with such force that it cause my nose to start bleeding.  My poor bathroom looked like WWIII.  I just figured it was a migraine so I took a pain killer and went to bed.  I woke up with the same headache so I called my son and asked him to take me to the emergency room.  This was a big deal.  I’m independent.  But I didn’t think I could make it on my own.

Long story -short…. they did a CT scan and all they could see was inflammation.  They were worried I was having a stroke.  No signs of a stroke.  I was put on medication for “cluster headaches”.

I was sick.  The headaches were unpredictable and would come on without a warning. While the medication helped the headaches some, the side effects were absolutely ridiculous.  They caused my body aches to worsen. And they gave me a serious hangover. When I would take one, my husband would tell me to just quit talking.  My brain would be thinking one thing and something completely different would exit my mouth.  I made no sense.  I would forget to swallow my own spit and I’d drool.  Embarrassing. Several times I had to go to the hospital because even the pills weren’t helping so they’d have to give me a shot and leave me in a dark room.  Sometimes the first shot wouldn’t help and they’d have to give me a narcotics shot.  Then I’d have to call my husband to drive down and take me home. Bless his sweet loving heart.  I always tried to not bother anyone but for the first time in my life… I had to ask for help, not be the one to help.

This is when I began to research. Everything kept coming back to hormones.  After my hysterectomy, my doctor told me I’m young enough that I should be fine.  He said hormones would work themselves out. Little did he know.

I dealt with it for over a year.  I learned some headache triggers.  Strong scents…especially pine, stress, lack of caffeine, noisy environment. The doctor changed my script to injections.  The side effects weren’t as awful.  I got pretty damn good at giving myself a shot in the stomach. It was my new normal.

It didn’t need to be.  But I didn’t know better. I am sharing this with you so you know better.  You do not need to work through feeling like you’re about to the end of your rope.

After researching for months upon months, I finally started calling around to hormone specialists.  We are required to carry insurance as it’s the law. But insurance is not required to pay for hormones.  It is “elective treatment” in their eyes. I call bullshit.  It is a vital part of a human. It’s what makes our bodies run!

After nearly deciding to give up because of the expense that I wasn’t sure I was willing to pay, my darling friend from high school made a post on facebook.  She mentioned that she had found a doctor that had helped her. She explained her symptoms she was having and said he had fixed her.  Of course I wasted no time and I messaged her.  We discussed things and she convinced me to go talk to him.  Not only was he what I was looking for, he was nearly half the expense as the other clinics I had contacted.  And…. he billed insurance for everything he knew they’d pay for.

I called and was given an appointment the next week. I went it and they handed me the paperwork to fill out.  There was this section to fill out all of your symptoms/issues.  There were three different parts within this section.  I pretty much checked the box next to each symptom…. weight gain, headaches, irritability, lack of energy, body aches, blotchy skin, etc.

As I was talking to the doctor I began to cry out of total frustration.  I explained to him that it took every single ounce of energy to get out of bed and get moving in the morning and that it took all I had to get through my work day and drive home without falling asleep from pure exhaustion. (I had started working outside the home in October 2017)  He promised me he would help.  He told me he could tell that I had an imbalance.  He explained to me that it was going to take a while to get things straightened out but that he wasn’t going to stop until I was feeling better.  He kept his word.

That day he put me on bioidentical progesterone.  He told me to start taking it at night and that he was going to call me immediately when he got my blood results so that we could figure out a game plan.

Two days later he called me.  He said he wanted to see me immediately for testosterone pellet implants, he was putting me on thyroid meds and he wanted me to continue my progesterone as I was.  He also wanted me to take vitamins A, D, and B.  So his receptionist made an appointment and I went down the following day.  I got the vitamins from his office and I got my implants.  Not painful at all until the numbing meds wore off.  Then just sore for a few days.  The day after my implants I got one of my headaches.  It was pretty outrageous but not my worst.  I stayed home from work and slept it off all day after giving myself a shot.

After a couple weeks I had my blood redrawn to check my levels.  I had been so low that he doubled my thyroid and progesterone and I had to go for a testosterone booster.  When most people get one pellet implant, I had three.  Three. He told me I was the 1%. My original counts were literally non-existent.  He explained to me that I had been running on adrenaline and my own will to survive.

About a month went past and I was feeling so much better.  I discussed weight loss and he suggested I try the KETO lifestyle and that it worked really well with helping balance out the hormones.

I didn’t have time to take from work and I didn’t have the money to pay for them to help me with the diet part as I was spending everything extra I had on the hormone angle of things, so I decided to bust out my will power and do it on my own.

I started living the keto lifestyle on September 17th, 2018.  After 3 weeks, I went for a checkup and had lost eleven pounds. I just went for my second set of pellets on December 7th and was down another 15 pounds, totaling 26 pounds lost in 12 weeks.

I have done well and I feel well.

I have decided to share my story because I want to help you feel better too.  I want you to know that you don’t have to be miserable.  Do it for you. Those that love you and appreciate you will stand by your side and help you.

And please… reach out if you need to.  I’m not an expert.  But I’ve done my research and I know what has worked for me.  I would be more than happy to help you or help you find someone that could help you the way my doctor has helped me.







French Onion Dip

french onion dipOne of my most favorite new-found recipes….. French Onion Dip.

So I was visiting with my friend on the phone a few months back and somehow we always get stuck talking about food at some point in our conversations.

She mentioned that she had made this dip that was so easy and so delicious.  She described it as “1-2-3 Dip” and I do believe I recall her even mentioning it was like crack.

Ummmm…. yes. It’s like crack. I mean, I love eating it on baguette bread the most. But once it’s gone I will put it in celery sticks and then…. I’ll just eat it with a spoon!

It really is that good!

I think it’d be delicious on ritz crackers too. So many options!

So… for all your get-togethers with friends and family, take this dip along. And make sure you take along several copies of the recipe to hand out because they’ll all be asking for it.

French Onion Dip


  • 3 (8 oz) cream cheese, softened
  • 2 cups shredded parmesan cheese
  • 1 onion, finely chopped
  • 1/2 cup mayonnaise


  1. Mix all ingredients together.
  2. Put into an 8×8 or 9×9 glass dish.
  3. Bake in preheated 400 degree oven for 30 minutes.

recipe from Stephanie


Much love,



Oatmeal Nut Pie

Oh. My. Goodness!

It’s that time of year when all I want to do is bake.

Give me all the sweet stuff!

oatmeal nut pie slice

And because we are nearing the holidays {I’m not ready}, I thought maybe I should start posting some pie recipes, maybe even do a tutorial or two.

{I need to get brave}

I love making pie! I love making the crust…mmmmm and maybe I make a batch or two extra just for “lady fingers”. My kids and I can devour them in no time. You must be real quick to be able to sneak one out from under us.

This pie is probably my favorite pie…right up there with Strawberry Rhubarb.

So oatmeal pie has been described as the ‘poor man’s pecan pie’.  It is full of a delicious filling containing coconut, walnuts, and of course oatmeal.

My suggestion is that you make 2.  Share one. Hide the other one. Wake up when everyone else is sleeping. Heat it up and add a couple scoops of ice cream. Eat it out of the pan with a fork. And enjoy every last bite!

That’s just my suggestion. {make sure to wash the pan and fork… hide the evidence. They’ll never forgive you} You can thank me later.

Oatmeal Nut Pie


  • 1 cup light karo syrup
  • 3 eggs, slightly beaten
  • 1 cup brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup butter, melted
  • 3/4 cup coconut
  • 1 cup oatmeal ( I use quick oats)
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla


  1. Combine ingredients in order given.
  2. Pour into an unbaked 9″ pie shell.
  3. Bake at 350 for 50-60 minutes or until set.

Serve warm with vanilla ice cream. Or eat cold. It’s good no matter how you serve it.


Much love,








Fall Decorating: Free Printables

I love fall.

Pumpkins. Corn stalks. Pumpkin Spice Chai Lattes. The colors of changing leaves on the mountains. All of it.

I love all of it.

I love to decorate both inside and outside for most seasons and holidays. I try not to go overboard. Most of all…. I try to do it as inexpensive as possible.

That way I don’t feel guilty when I change things up every year.

One of the best ways I have found to add some décor is by finding some cute printables and printing them off and placing them in cute frames.  I am that girl that buys all the frames in the second-hand store. I like to keep them in a box and when I print something off, I find a frame that’ll work and take it on a date outside with a can of spray paint.

The easiest way to change up décor in a hurry and for a small price is with a can of spray paint.

I have found some adorable FREE printables for you and have linked them below. So much fun!

Simply find one you love, download it and then print it off and place it in a cute upcycled frame.


You have a fun decoration that you won’t feel bad about changing up next season, or maybe you’ll keep it around for awhile.

FREE-Fall-Printable pumpkin patch

This adorable Pumpkin Patch sign from Sincerely, Sara D.


I love this Anne of Green Gables quote found at kaylaaimee.


This chalkboard design from LollyJane makes my heart happy.


I’m pretty much obsessed with everything about this cute Pickup and Pumpkins print from my Someday in May.

Fall Subway Art

This Fall Subway Art by The Kurtz Corner is adorable.



This sweet watercolor print by Rosewood and Grace is so perfect!


Aren’t these all so stinkin’ cute?

Happy Fall!


Much love,





Korean Beef

Korean Beef

I have to admit… my husband doesn’t ask for much.  I love cooking for him because he will eat anything I put in front of him and he never complains.

He also very seldom requests anything. Well… except for scones. He will request scones.

He has told me of his Grandma’s delicious tuna fish sandwiches, her snickerdoodles that only she could make to perfection and this “Korean Beef stuff” that his mom would make and they’d eat it over rice.

I have seen this recipe floating around the internet and have decided that I needed to give it a try. It seems to have the elements he has explained in the dish his mom once made.  Anything with ground beef… I’m game. It’s simple and it’s filling…and relatively inexpensive.


Now… I have to explain. We have a schedule that would confuse anyone. Sometimes we wonder who’s coming and who’s going and when and where. But… we seem to make it work.  The mister works night shifts…long ones. So then I work from home when he is sleeping for the most part.  The days he is home, I work in the mornings from home and we usually do yardwork and hang out otherwise. We randomly fall asleep in the middle of the day. On nights like last night I’m up through the wee hours because I am not tired. My body seriously doesn’t know when it’s supposed to be sleeping or awake anymore.

On the days he works I usually have his “lunch” ready around 4:30 so he can get ready and leave by 5:30. It’s crazy some days because I feed him {dinner} but I pack him a {lunch}. Ya know… kinda backwards. But we make it work.

This was super simple to throw together and I cooked Jasmine rice to go with.  That’s our rice of choice around here.

And yes…. I garnished his dinner, because I’m cool like that. {and I needed pics}

Once again, Six Sisters’  recipe is a good one. No surprise.


Korean Beef


  • 1 lb lean ground beef
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 Tbsp sesame oil
  • 3 cloves garlic, minced
  • 1/4 tsp ground ginger
  • 1/2 tsp crushed red peppers
  • salt and pepper
  • 1 bunch green onions, diced
  • Rice, cooked


  1. Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
  2. Drain most of the fat and add brown sugar, soy cause, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.  Serve over steamed rice and top with green onions


Recipe from Six Sisters’ Stuff


Much love,





Chinese Cabbage Salad

chinese cabbage saladI love salad.

Cabbage salads. Lettuce. Anything that resembles rabbit food.

I like the sweet salads too. But the green kind are more my style.

Give me all the salads!

The first time I tried this salad was when my Aunt brought it to a family dinner a lot of years ago.  I dug right in and it has been one of my favorites since.  I have changed it up a bit from the recipe I received from her. And sometimes if I want it to be a main dish, I will add cooked chicken to it.


What is your favorite salad?


Chinese Cabbage Salad


  • 1 head cabbage, shredded or finely chopped
  • 2 packages chicken flavored ramen noodles, crushed (reserve seasoning for dressing)
  • 1 cup salted sunflower seeds
  • 4 green onions, chopped
  • 2 lg carrots, chopped

Dressing Ingredients:

  • 1 cup vegetable oil
  • 4 Tbsp rice vinegar
  • 4 Tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 2 packages reserved ramen noodle seasoning


  1. Place the cabbage, carrots, onions, sunflowers seeds and crushed ramen noodles in a large serving bowl. Mix well. Set aside.
  2. In a medium bowl, whish together all dressing ingredients and pour over salad mixture. Refrigerate several hours before serving.


Much love…






Delicious Cheesy Potato Soup

Delicious Cheesy Potato Soup


Fall is in the air. The mornings are cool and the breeze coming in the through the bedroom window is so cool.

My favorite part of fall is the flavors that come with it. The warm comfort foods and the smell of pumpkin. Oh. And blankets. I love me a good snuggly blanket.

My first thought as I tucked my feet back under the blanket in bed  this morning was that I needed to make soup for dinner.  Finally.  It’s soup weather.

I know there are all these recipes out there for this healthy veggie soup with clear broth. But I’m here to tell you that the ONLY soup I want right now is a creamy, cheesy, bacon-filled potato soup.

This is a soup I’ve made for several years.  Pretty much started with one of those kind of days that you’re using up the remainder of the groceries in your fridge and pantry and this is what came of it.  I haven’t written down the recipe til now because, let’s be honest, I haven’t used one.

There are so many delicious potato soup recipes out there. Many variations of the same thing. Well, I seem to do that on my own. I never make it the same twice. But after everyone was asking for the recipe, I decided it was time to pay attention to detail and write it all down.

First, you must know…. this is a variety for the crockpot.  I have a big crockpot and it was too full for the lid to go back on when I was finished.  So, this will feed an army. But on the plus side, you can either have lots of leftovers, you can share, or you can freeze it for a later time when you don’t want to cook.  I love to share hot soup.  Usually accompanied with fresh-from-the-oven rolls. Because it’s comfort food at its finest.

From my kitchen to yours, enjoy!

Delicious Cheesy Potato Soup


  • 20 small-medium potatoes- peeled and cubed (I used russets)
  • 1 Lg onion, chopped
  • 5 carrots, peeled and thinly sliced
  • 6 stalks celery, diced (I used the leaves too)
  • 8 cups chicken broth
  • 1 lb bacon, cut in small pieces and cooked until crisp, drain, set aside
  • 1/2 cup butter
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup all-purpose flour
  • 2 cups cold milk
  • 3+ cups shredded cheese (I used medium and sharp cheddar)
  • 1+ cup sour cream
  • additional bacon, shredded cheese and green onions for garnish


  1. Chop, dice, and slice the potatoes, onions, carrots and celery. Throw them in your crockpot and pour chicken broth/stock over them. Set on high and let it cook.
  2. Cook and crumble bacon, set on paper towel to drain. (hide… if you don’t it will be gone before the veggies are cooked)
  3. After veggies are tender, approximately 4 hrs, you will make your thickening rue. Start by melting 1/2 cup butter (no margarine!) in a frying pan. Add salt and pepper and stir until completely melted. Add the flour. Whisk together and continually stir until combined. Add milk, continue stirring. Cook for several minutes. The longer it cooks, the less you’ll know you used flour :).
  4. Add to soup and stir until completely combined.
  5. Now add your cheese.  This is usually where I’m dumping what’s left of several bags of shredded cheese.
  6. Add sour cream and gently stir.
  7. Add bacon. (make sure to leave enough to garnish)
  8. Chop green onions.. Garnish with shredded cheese, green onions and bacon pieces.

An original recipe by Teauna of becauseican.me


Much Love….




Homemade Oreos

homemade oreos

There is something about a chewy chocolate cookie sandwich filled with cream cheese frosting that makes me smile.

How about you?

I have used this recipe for years and shared it with many.

I prefer to use a milk chocolate cake mix, but if you prefer a darker chocolate, you can use a devil’s food cake mix or Betty Crocker’s Triple Chocolate Fudge is delicious as well.  I can’t say it enough… make sure you use a quality cake mix ie… Betty Crocker, Duncan Hines, etc. I have found the off-brand mixes to be grainy at times and they just never seem to mix up smoothly. So take my word for it. You’ll thank me later.

What makes these cookies so special {besides the delicious chewy chocolaty cookie goodness} is the rich cream cheese frosting. Because…frosting! Add some food coloring for a special touch or simply roll them in delicious sprinkles for a special occasion.

The BEST OREOs ever


  • 2 chocolate cake mixes (I like Betty Crocker Milk Chocolate best)
  • 4 eggs
  • 3/4 cup oil

Frosting Ingredients:

  • 8 oz cream cheese
  • 1/3 cup butter
  • 2 2/3 cup powdered sugar (+/-)


  1. Mix cake mixes, eggs and oil together.  Drop by teaspoonfuls (or use cookie scoop) on cookie sheet. I like to line mine with a SILPAT but it isn’t necessary. Bake in a preheated 350 degree oven for 8-10 minutes. DO NOT OVERBAKE! Cool completely on cooling rack.
  2. Mix frosting ingredients together.  Frost the underside of a cookie with frosting and sandwich together. Roll in a bowl of sprinkles if you want to.





Chocolate, Cookies, Kid Friendly, Peanut Butter

Peanut Butter Chocolate Chip Cookies

pb choc chip cookies 3

I love a good cookie.

And after working so hard for over a month to avoid carbs, well…. it was time for a cookie!

I have to be honest. I’d prefer a plain chocolate chip cookie most days but for some reason, I wanted to try something different.

I was thinking bar cookies would be my best bet, but when I came across this recipe I decided to try it instead.

Of course I doubled it because I think it’s crazy to make a batch of cookies so small that they’re gone within hours. I’d really prefer they hang around for awhile.

These cookies are delicious! They are so chewy on the inside with just the right amount of crunch on the outside.

Now, to get back to the low carbs…

After I have one more cookie.

pb choc chip cookies 2 - Copy

Peanut Butter Chocolate Chip Cookies


  • 1 1/2 cups butter, softened
  • 1 1/2 cups sugar
  • 2 cups brown sugar
  • 2 cups peanut butter (I used creamy but you could use crunchy as well)
  • 4 large eggs
  • 2 Tbsp vanilla
  • 5 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 pkg Ghiradelli milk chocolate chips


  1. Preheat oven to 350 F
  2. Cream butter and sugars.
  3. Add eggs and vanilla and beat til fluffy.
  4. Add flour, soda and salt and mix until all ingredients are combined.
  5. Stir in chocolate chips.
  6. Drop on ungreased cookie sheet with cookie scoop, flatten a bit with your hand, bake approximately 13 minutes or until the edges become golden brown.

This makes 8 dz. Can half the batch for 4 dz cookies.


recipe found on and adapted from The Baking Chocolatess .

Much love,


Appetizer, Healthy, Snack, Veggies

Spicy Carrot Refrigerator Pickles

spicy refrigerator carrot pickles

Growing up, we would go visit my Grandma and Grandpa and the first thing we would do was ask if we could go down to the pump house and grab a bottle of her hot veggies. I couldn’t eat many because they would upset my stomach. But I always went for the carrots and cauliflower. Thank heavens my brother liked the green tomatoes. I’m just not a tomato eater.

I loved the crunchy texture of the carrots and that little bit of heat.

I started bottling hot veggies when my kids were little and I loved that I still had a piece of Grandma with me every time I popped open a jar.

I plan to bottle hot veggies again this year when I have a garden and can use fresh produce. There is just something about fresh-from-the-garden hot veggies.

I was searching carrot cake recipes the other day on Pinterest and this recipe popped up.

I was so excited because it looked like it could be the next best thing to Grandma’s Hot Veggies.

They don’t take long at all to put together. I got 2 quarts stuffed full and shared one.

I think they’d be an ideal treat to have with burgers instead of having chips.  Your carrots stay delicious and crisp and they have just the right amount of heat.

I also think you could probably add your cauliflower and celery sticks and they’d be delicious as well.

Spicy Refrigerator Carrot Pickles


  • 2 lb bag of carrots, peeled and made into carrot sticks
  • 1 1/2 cups water
  • 3 cups white vinegar
  • 1 cup sugar
  • 6 cloves garlic, peeled and cut into rounds
  • 3 jalapeno peppers, cut into 4ths and seeded (you could use more or less)
  • cilantro


  1. Add water, vinegar and sugar to a sauce pot.  Cook over medium heat until sugar is dissolved. Mix with a whisk.
  2. Remove from heat and set aside.
  3. Peel garlic, chop into rounds and add to vinegar mixture.
  4. Cut your carrots into lengthwise pieces; cut and seed jalapenos as well.
  5. Add carrots, cilantro and jalapenos to 2 quart jars.
  6. Pour vinegar mixture into jars.
  7. Keep at room temperature until cooled; Store in refrigerator.
  • I felt like they were good a couple hours after I put them in the jars. But 24 hours later, they were delicious.
  • Original poster said these should be eaten within a week. No problem!

recipe adapted from A Dish of Daily Life



Much love,