St. Patrick and Pie

Happy Belated St. Patrick's Day.  What did you do?  Did you go out and drink green beer?  In our household we of course crafted and cooked something delicious.

I made Addison's teachers 4 leaf clover pins so they would have good luck and not get pinched.  Hubby helped me because he is excellent at making the covered buttons.  This is the last year I will make Addison's teachers pins and school is almost over.  It is a little bittersweet.

For dinner, I wanted to do something different.  I usually make corned beef and cabbage on St. Patrick's Day but I remembered a great Martha Stewart recipe, a Braised Short Rib, Stout, and Potato Potpie.  We all know how much I love to braise meat and this recipe calls for braising it in Guinness.  I thought this would be a perfect St. Patrick's meal.

This recipe can be made for 8 individual mini pie plates or a 12-inch gratin dish.   I decided to make on big pie.  I totally want to go shopping for mini pie plates for the next time.  Oh what about mini gratin ones?  I have totally had my eye on these for a year:

Oh mini Cocottes so everyone could have their own potpie or individual mac n cheese.  What about individual cobblers?  Wait a minute I was talking about our St Patrick's day meal!  I get sidetracked easily when it comes to shopping.  :)

Oh I tried to take step by step pictures, but taking pictures of ingredients cooking in a dark Dutch Oven is not very pretty.  

Filling:

4 pounds boneless short ribs, cut into 2-inch pieces
Coarse salt and freshly ground pepper
1/3 cup all-purpose flour
3 tablespoons safflower oil
1 medium yellow onion, halved and thinly sliced
5 garlic cloves, thinly sliced
2 bottles (12 ounces) stout, preferably Guinness (3 cups)
2 rosemary sprigs
1 pound cipollini onions, peeled

Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate.

Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side.

Transfer browned meat to a plate.

Add yellow onions and cook until golden, about 8 minutes.  Add garlic and cook for 2 more minutes. 

Return meat to the Dutch oven with onions and garlic.  Also add rosemary and Guinness. Bring to a simmer and then cover place in oven.  Cook for about 2 1/2 hours.

Remove Dutch oven from oven and cipollini onions.  Cook for an additional 30 more minters, the meat should be tender and the onions should be cooked through.  

Shred meat.  Season with salt and pepper.  Put filling in pie plate or individual mini Couettes.  

Topping

6 medium russet potatoes (3 1/2 pounds)
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper

Raise the oven to 375.  Slice potatoes very thinly.  I used my Christmas Food Processor.  Have I mentioned how much I love it?  Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters.

Brush the potatoes with oil and sprinkle them with salt and pepper.   Put pie or pies in oven and bake for about an hour. 

Isn't it beautiful?  I had so much fun with the potatoes.  Addison said it looked like a flower.  Here is the recipe with out the pictures.  

Filling:

4 pounds boneless short ribs, cut into 2-inch pieces
Coarse salt and freshly ground pepper
1/3 cup all-purpose flour
3 tablespoons safflower oil
1 medium yellow onion, halved and thinly sliced
5 garlic cloves, thinly sliced
2 bottles (12 ounces) stout, preferably Guinness (3 cups)
2 rosemary sprigs
1 pound cipollini onions, peeled

Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.

Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.

Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.

Topping

6 medium russet potatoes (3 1/2 pounds)
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper


Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).



And there is our delicious St. Patrick's Potpie.  It was amazing.  Hubby did not complain because it his 3 favorite things; beer, potatoes, and meat.  

I almost forgot to mention The Chosen One had never heard of cipollini onions.  I think it is great when I teach her something new since she is a genius and an excellent cook.  So Gold medal for me.  :)

I have a lot of projects that I need to finish.  I can't wait to show them to you all.  I have been crafting like a mad woman.   Well, I hope the rest of your week and weekend is wonderful.  

Talk to you soon,

HAPPY PI DAY - PieCrust

Happy Pi Day everyone.  I hope you guys are having a wonderful Friday.  The Chosen One and I are debating on what kind of pies we should make today.  She is mentioning a quiché.  I am thinking about a pecan pie. Because of all this pie talk I would like to share with you my favorite pie crust recipes.

Apple Pie

Bourbon Pecan Pie

Melissa has an incredible Piecrust Recipe that uses lard and you make it in a stand mixer.  It is her Grandmother's recipe.  Her Grandmother would use a hand pastry blender but Melissa now uses her Kitchenaid hand mixer.  The Chosen One says that a recipe with lard is true down home cooking.  :)

This crust is amazing and flaky.  I do not always have lard on hand so when I make piecrust on a whim I use an all butter crust that I will share next.  But this crust will make you want to have lard in your fridge all the time.  I am actually going to go buy lard to make this crust later on today.

Melissa's Grandmother's PieCrust

Pie Crust - makes 2 crusts

2 1/2 c all-purpose flour
1/4 tsp fine salt (kosher)
3 Tbl granulated white sugar
1/4 c shortening or lard cold
12 Tbl unsalted butter, cubed and cold
1/4 c to 1/2 c ice water

In a stand mixer bowl, sift together flour, salt, and sugar. Using a flat beater attachment on low speed, begin to add the shortening, little by little spooning out of the measuring cup, work the cold shortening into the dry ingredients. Add the cold cubes of butter, one by one but quickly so the butter doesn't melt. Do not add all at once. When the dough begins to get a little crumbly, slowly add the water (start with 1/4 cup and work up). Work until the mixture become "dough", adding more water if needed.

Gather the dough and form into a ball, cut in two, flatten into two disks, and wrap each disk in plastic wrap. Refrigerate for 30 minutes, or more as needed. On a floured surface roll out each half of dough into two 10 inch circles for pie crust and pie shell.

This piecrust will not disappoint.  I promise people will be raving about your crust.  

My favorite all butter pie crust recipe is Martha's Test-Kitchen Piecrust.  It is made in a food processor and turns out really buttery and flaky.   I always have about a pound of butter in my fridge at all times (yes I know I have a problem), so this crust his easy to do in the spur of the moment.  I also got a big beautiful food processor for Christmas (Thanks Hubby) so I am itching to make this crust with my new improved equipment.

The main thing about this piecrust is everything needs to be cold.  Martha's says your flour should be cold and butter should be really cold.  Before I make this crust I put my flour in the fridge and butter in the freezer for about an hour.   So I cut my 2 sticks of butter in small pieces and then place them in the freezer.

Martha's saying is "Make it cold and bake it hot".

I get Martha Stewart Living on my iPad and there was wonderful step by step video on this piecrust.  I searched and searched online and could not find it.  I hope the recipe is enough for your perfect pie crust.  I am more a visual person so I love videos.

Martha's Test- Kitchen  Piecrust

Makes enough dough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies

Ingredients

2 sticks unsalted butter, chilled and cut into small pieces, divided
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup ice water

Directions

Lay out three-quarters of the butter pieces on a parchment-lined baking sheet, and freeze until hard, at least 30 minutes. Refrigerate remaining butter.

Combine flour, salt, and sugar in a food processor. Add refrigerated butter, and pulse to combine, about 10 times. Add frozen butter, and pulse until mixture resembles coarse meal, with some blueberry-size clumps.

Add ice water, and immediately pulse until water is just incorporated, about 10 times. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times if needed.

Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks.

Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Dough can be frozen up to 1 month.


I did find a pie crust video from Everyday Food that is close to this recipe.  I hope it helps.

Well, I hope I have  inspired you to make a pie today.  I hope you try one of these wonderful crusts and let me know what you decide to put in them.

Talk to you later,

Shoyu Ramen

I was reading my Bon Appétit magazine last month and came across a recipe for Shoyu Ramen.  I love ramen but usually just have it at asian restaurants.  I did eat a lot of ramen in college but I don't consider the $1 packages real ramen.  

I sent the recipe to The Chosen One and we debated on making it.  The problem is the recipe takes 3 days to make Shoyu Ramen.  We wondered if we were really up for that task.  

Well, all of sudden one day The Chosen One said she was going to the asian market to get the ingredients and was going to make it.  I knew that meant I had to make it also.  She could not show me up and I love cooking with her even though she is miles away.  

That Friday night was date night so hubby and I decided we would go see a movie.  I wanted to stop by the asian market before the movie to get all my ingredients.  Well, we went to the Buford Highway Farmers Market because it has a great asian selection.  The problem was we did not know what all the ingredients were and where to find them.  It took us over 2 hours to find everything but we had a blast looking for it and now will never have a problem looking for Japanese ingredients again.  We left that market feeling very proud and enjoyed a movie together.

Supplies from the Asian Market

I would like to share with you Bon Appétit's Shoyu Ramen recipe.  I tried to take step by step pictures.  But I kept forgetting to take them since it was a 3 day process.  

DAY ONE:

KOMBU DASHI AND TARE

2 pieces dried kombu
½ cup reduced-sodium soy sauce
2 Tbsp. dry sake
1 Tbsp. mirin

For the dashi, combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.

Dried kombu soaking in water

DAY TWO:

PORK AND STOCK

1½ lb. boneless pork shoulder
Kosher salt and freshly ground black pepper
2 Tbsp. vegetable oil
2 lb. chicken necks, backs, and/or wings
1 lb. pork spareribs
2 bunches scallions, chopped
2 carrots, peeled, cut into pieces
1 head of garlic, halved horizontally
1 1” piece ginger, peeled, sliced
¼ cup bonito flakes

One day ahead: Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2” intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.)

Pork shoulder tied with kitchen twine

Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat Cook pork shoulder, turning, until brown all over, 10–12 minutes.

Pork should ready to be browned

Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes. Remove kombu from dashi; discard. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi). Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2½–3 hours.

Scallions, carrots, garlic, and ginger

 Chicken, spareribs, scallions, carrots, garlic, 

ginger, bonito flakes, and kombu dashi simmering

Remove pork shoulder from stock and let cool.

Pork shoulder cooling

Wrap tightly in plastic and chill until ready to use. (Chilling pork will make meat easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken). Cover and chill.

DAY THREE:

RAMEN AND GARNISHES

3 large eggs
6 5-oz. packages fresh thin and wavy ramen noodles (or six 3-oz. packages dried)
½ cup menma (fermented bamboo shoots)
6 scallions, thinly sliced
3 toasted nori sheets, torn in half
Chili oil, toasted sesame oil, and shichimi togarashi (for serving)

Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. (Egg yolks should be shiny yellow and almost jammy; egg white should be just set.) Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside.

Remove string and thinly slice pork; cover and set aside.

When ready to serve, bring stock to a simmer; it should be very hot. 

Bringing the stock to a simmer

At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).

Cooking the noodles

Just before serving, divide noodles among 6 deep bowls. Top with sliced pork, placing it off to one side. Add tare to hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles).

Place a small pile of menma next to pork. Halve eggs and place next to menma. Place a small pile of sliced scallions next to egg. Tuck half a sheet of nori between side of bowl and noodles so it’s just poking out.

Serve ramen with chili oil, sesame oil, and shichimi togarashi.

Beautiful Shoyu Ramen!!!

We all thought it was delicious.  The Chosen One thought it was no worth 3 days of cooking.  It inspired me to find other ramen recipes to find out which one is the best.  Addison is still talking about Ramen.  He told me I should make Ramen once a week.  I think Addison is crazy but I do not mind cooking it once a month.  

I think you guys should try it and tell me what you think.  And please share any ramen recipes that you have.  

Talk to you soon,

French Meatloaf

Today, I would like to share my favorite meatloaf recipe.  It was featured in Gourmet magaazine in 2009 but I don't remember how I came across it.  I actually think the recipe was in ELLE magazine over a year ago.  If it was just in Gourmet that means I made it 3 years ago and I am still thinking about it.  And I have to make it ASAP!

The hubby loves meatloaf but he likes the American version, a loaf of ground beef with bacon on top and a ketchup crust.  I don't mind that meatloaf but the french meatloaf has so many different taste and textures.  I promise it is incredible.  It ends up being a cross between meatloaf and pâté.  I know some will say GROSS when they hear pâté but I am sorry but pâté is good.  Oh and this recipe has 3 types of meat, chicken livers, pork, and veal.  Yes, I said chicken livers and it does not have ground beef. But HEY be adventurous and make this meatloaf.  NOW! You will not be disappointed.

PHOTOGRAPH BY ROMULO YANES

Gourmet Magazine's French Meatloaf  

RECIPE BY KAY CHUN

INGREDIENTS

1 cup fine fresh bread crumbs (preferably from a rustic loaf)
1/2 cup whole milk
3/4 cup finely chopped onion
3 large garlic cloves, minced
1 tablespoon olive oil
1/2 lb chicken livers, separated into lobes, trimmed, and rinsed
3/4 lb ground pork
3/4 lb ground veal
1/4 cup chopped prunes
1/4 cup shelled pistachios (optional)
2 teaspoons thyme leaves
2 large eggs, lightly beaten
1/3 cup chopped flat-leaf parsley

ACCOMPANIMENT:
Dijon mustard

DIRECTIONS

Preheat oven to 475ºF with rack in middle.
Soak bread crumbs in milk in a small bowl.
Cook onion, garlic, and 1/4 tsp each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios (if using), thyme, eggs, bread-crumb mixture, onion mixture, 1/2 tsp salt, and 1/4 tsp pepper and gently mix with your hands until just combined.
Transfer meatloaf mixture to an 8 1/2- by 4 1/2-inch glass loaf pan (see cooks’ note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165ºF, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.

COOKS’ NOTE: You can use a metal loaf pan, but the meatloaf will take about 15 minutes longer to cook.


Now I have to make this for dinner tonight because just thinking about it makes me remember how good it is.  All I want is French Meatloaf right now! I guess I need to get to the grocery store to pick up all the ingredients.  I am thinking of serving it with The Chosen One's Creamed Spinach.  Maybe I can try to take step by step pictures and share her recipe with you guys tomorrow.  We will see.

Talk to you soon,

What a month!!

I am happy to say that it is officially July and I might have some time for myself.  The end of June got hectic with Addison's diving and swimming.  Addison ended up being picked for the diving championship and he did well.  Swim team meets are finally over but he was asked to go to the county meet which is this Saturday.  So after Saturday we will not have diving or swimming practice for the next 2 months.  It will be nice to just have Taekwonodo for a little while.  Speaking of Taekwondo, Addison has only been once in the past 2 weeks.  That means he has only worn his black belt once since he received it.   We had to take a break and worry about the other activities and then we had the holiday weekend.  I hope he will be able to go everyday this week.

Sorry for not posting for the past 3 weeks, as you can tell we have been really busy.  We have also been having a lot of storms and I do not use electronics when it is storming.  Every time I would think of getting on the computer to start blogging it would start lightning.   Today, I have time to write during the day because Addison is sick and he's going to rest all day.

Just because I haven't been blogging doesn't mean I have been baking, cooking and making cards.  I had to make cupcakes for Addison's swim team party.  I made red velvet and campfire delight cupcakes (of course).  The Campfire Delight cupcakes are JT's and Addison's favorite.  They are so good but time-consuming to make.    I also made a red and white cake for July 4th.  I got to use one of my BAKED cookbooks for this recipe.  I was using the BAKED cookbook for a Red Velvet cake and noticed the Whiteout Cake was next to the Red Velvet recipe.  I thought it would be great to make both and then layer them.  I love it when I come up with great ideas.  :)  Making 2 cakes (4 layers) instead of one is a little crazy but it turned out beautiful.  I frosted it with creamy cream cheese frosting and topped the cake with strawberries and blueberries.  It turned out amazing and tasted amazing as well.  Here's some pictures of it:

I also have been cooking a lot of pork butt.  I made shredded pork 2 different ways in the past 2 weeks.  I made Spicy Shredded Pork and then Spicy Dr. Pepper Shredded Pork.  I got both recipes from the Pioneer Woman and they both turned out amazing.  Addison and JT couldn't decided which one was their favorite.  You can get the Spicy Shredded Pork recipe here and the Dr. Pepper one here.
I also finally made the French Meatloaf and it is amazing.  It's part pate and part meatloaf.  It wasn't greasy and had great flavor.  I suggest you make it soon.

How many different meats?

Don't tell Addison he ate livers.  :)

Ready to go into the oven.

Delicious!!!

I have also made 3 sympathy card for Dave's mother that need to be sent out ASAP.  I am so late at doing this and I feel horrible about it.

I also needed to make an encourage card for JT's cousin's husband, Ivey, who just found out he has colon cancer.  He is only in his 40s and has a 11 year old son.  I ask everyone to please pray that they caught it early and for a speedy recovery.  My mother passed away from colon cancer 14 years ago.  I know horrible cancer can be and can't even imagine what his son and wife are going through.  Please keep them in your prayers.  Here's the card I made himL

Well, this post took all day because Addison is not getting better.  He is vomiting and has a 102 degree fever.  I think I gave him a stomach virus because I was sick Sunday.  I know, Bad Mommy!  I did cook him homemade Chicken Soup with Chicken Meatballs.  I got the recipe from my favorite channel, the Cooking Channel.  It from Chuck's Day Off one of the many shows I record.  I record about 5 cooking shows a day.  They give me inspirations and ideas on what to cook.  I just saw the Chuck episode Monday and then Addison got sick today, it was perfect timing. The soup is delicious.  There something great about the juicy meatballs with red onions and dill.  You can find the recipe here.

Well, I better go and take care of my sick Prince.  I hope to talk to you soon.

Is it Wednesday? - Old Post that was never posted.

Addison is officially a First Degree Black Belt in Taekwondo!!!   He's so excited and we are so proud him.  His test lasted for almost 3 hours and he did an awesome job.  He wants to go to Taekwondo everyday so he can wear his belt. I have even noticed all little strut.  How cute?!?

I had an amazing weekend with family and friends.  Saturday morning Paul had a blessing for Dave Zuhlke at the Buddhist temple.  It was very nice.  Dave would be very happy that we all came together to bless him and say Goodbye.  I still can't believe he's gone.  I can still hear his voice.  

Saturday night was Michael's birthday party. I made Carrot Cake Cupcakes and Petit Fours.  Everyone enjoyed them and we all had a blast hanging out.

Sunday was Father's Day.  Addison woke up JT giving him a card and a hug.  We hung out around the house for a little while and then they went to JT's dad's house.  I stayed home since he has not central air and it was really hot.  They were going to cut down some trees and burn some woods and JT told me it would be a good idea to stay home.  Instead of going I watched movies and edited some photos and videos I have needed to upload for over a week.  I take a lot of pictures of Addison but also his friends in his activities.  I try to edit them and post them of Facebook as soon as possible.  This is a big reason I love Facebook.  It is so easy to post photos and share them.  It is also easy to upload video too.  I'm still enjoy my camera as you can tell and loving Aperture to edit my photos.  

Monday Addison had a meet that took 5 hours and it was so muggy and hot.  The great thing about Monday is a cooked Spicy Shredded Pork and it was delicious.  We made tacos out of it and we had enough for Tuesday night dinner.  I got the recipe from Pioneer Woman and you can find it here.  There's something so delicious about slow cooking meat for 7 hours.  Addison devoured the tacos and we think it was better than the Meatloaf.  I'm still planning to make the French Meatloaf this week, maybe Thursday.  

Cards and Baking and Meatloaf

I finally finished the Father's day cards, better late than never.  I think they turned out really cute.  Addison's swim meet was cancelled because of the storm so I had some extra time.  Addison made cards for his Dad, Papa and Grandfather.  I only made 10 for Family and Friends but it was nice being creative again.  I haven't made cards in a month, which is funny since I thought I was going to have all this time this summer.  I need to finish the Sympathy cards I am making for Dave's family.  I have decided to try to make about 10 different sympathy cards and give them to friends so they can send them to Dave's mother.  Everyone wants to send her a card but I realize people get busy to stop and pick up a card and then mail it.  I thought if I made them to give out it would make everyone's life a little easier.

Here are the Father's Day cards I made:

The background has the definition of a Hero.

I also baked a Summer Strawberry Cake Tuesday.  It was so good I think I'm going to bake another one today.  It was simple to bake and it really made the strawberries delicious.  JT and Addison made French Toast today and they are trying to steal the strawberries that are for the cake.  I guess I might have to go buy more strawberries.  Publix has a great sale on them right now.  So I guess I should just buy a bunch and make all things strawberries.  I haven't made Strawberry Ice Cream in a while.  Yummy!!!

Tonight, Addison got 1st place at his Dive Meet and tomorrow night is BLACK BELT time.  I can't believe my little boy is becoming a little man.  He will be a 1st degree Black Belt.  Can you believe it?  I promise to post pictures of his accomplishment.  I took him 5 years.  They say only 3% end up becoming Black Belts.  WOW!!!

Tonight, I made Meatloaf.  This was a dinner for my husband.  He is a Meat and Potatoes Man.  He loves when I cook French or Asian Cuisine.  But, he needs to have a Burly Man's meal at least once a week.  He was so happy when he was helping me fix it.  This Meatloaf is a heart attack waiting to happen.  2 pounds of ground beef top with a whole package of bacon.   Ridiculous!!!  This will feed us Friday and Saturday.  I found a recipe for Rustic French Meatloaf from Gourmet magazine.  This one uses Chicken Livers, Veal, Pork, and Prunes.  I'll try to make it next week to see which one taste better.   I'm guessing I will love the French one and JT and Addison will love the simple American Meatloaf.

BACON!!

Heart Attack!!

Well, Good bye for now.