Sometimes I come across food that is so perfect in beauty, color and texture that I can almost hear it calling to me. It asks to be taken home, photographed, cooked, devoured and share the results with the world. These vibrant yellow tomatoes and golden summer squash are two such foods. It’s as though they jumped right into my basket as I passed them at the green grocers. How could I deny them a place on my table and in front of my camera’s lens? Would you be able to? I think it impossible.

Today I haven’t a recipe to share, only these photographs. I simply wanted to share with you the beauty and striking colors of these summer fruits. (Both tomatoes and quash are botanically classified as fruits, though used as vegetables.)

I hope you enjoy looking at them as much as I enjoyed photographing them. Should I turn either into a new recipe I’ll be sure to share with you.
 
 








 
 
Thank you for stopping by today!:)

By now, I believe, everyone has heard of the Meatless Mondays initiative. I have been a fan of it and now and then I like to share recipes so others can also go meatless on Mondays. Also there are often misconceptions that meatless, vegetarian or vegan meals are flavourless, boring and not nutritious — this couldn’t be farther from the truth. Today I’m going to share 10 recipes that you can enjoy on Meatless Mondays. Pair them with other meatless options or enjoy them on their own.

In case you don’t know about Meatless Mondays here is some information, “Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. It was started to reduce meat consumption and in turn helping both the environment and individuals improve their health. By cutting out meat once a week, we can improve our health, reduce our carbon footprint and lead the world in the race to reduce climate change.” Source meatlessmonday.com
 

Baked Buffalo Ricotta by My Kitchen Stories
 

A Savory Galette with Sautéed Mushrooms, Thyme, and Briny Olives by Thyme
 

Thai Red Curry with Vegetables and Coconut Milk by Spicie Foodie
 

Soba Salad by Just One Cookbook
 

Stir-Fried String Beans by Lemons and Anchovies
 

(Eggless) Spicy Vegetable Scramble by Spicie Foodie
 

Spinach, Pear And Taleggio Strudel by Manu’s Menu
 

Creamy Polenta with Roasted Vegetables and Garlic Creamed Spinach by Spicie Foodie
 

Ravioli with Goat’s Cheese by Strands of My Life
 

And of course we mustn’t forget dessert!

Chocolate Cake (no eggs, no dairy) by My Kitchen Stories
 
 

Have a fantastic week everyone!!
 

What was supposed to be a relaxing week off started off with me being sick in bed. Unfortunately I spent my birthday and next couple of days lounging around not doing much of anything. But because I have the most wonderful husband, and even though I was ill, he still managed to give me a beautiful day. My sweet man ran around preparing meals, picking up special treats and spending an hour looking for movies at the video rental shop that I wanted to watch. He is so doting and I would be utterly lost without him.

Luckily by Wednesday I was feeling much better and finally able to venture out to celebrate our wedding anniversary. It was a very special day filled with love, happiness, friendship, gifts, and of course lots of yummy food too.

Lovey-dovey words aside, I did enjoy my time away from the computer. I wouldn’t mind another week off but I fear that it would be much to tempting to make it a long hiatus. So slowly I’ll be getting back to the swing of things and keeping up with all blog related work.

Now onto these eggshell photos, I shot them the same Sunday that I photographed my Sunday Breakfast and Egg Cooking Tips post. After we had finished with our breakfast I noticed how lovely the sun light was shinning onto the shooting area and table. Wanting to capture the beautiful light I grabbed a few of the broken eggshells and started snapping away. Three of the photos were shot with sidelight and the other three with back-lighting. The process was quite simple, as you can see, and in the end I ended up with two different looks.

Enjoy the photos and have a lovely Sunday! Tomorrow I have a Meatless Monday post to share with you, see you then.

P.S.
Thank you so much to all of you whom left me such warm and sweet birthday wishes. Hugs amigos! xx

Every year as my birthday nears my poor husband must endure the same torture. A week before he starts dropping hints about it in hopes that I’ll give him a firm answer as to what gift I would like this year. Never, in all the birthdays we’ve shared, have I given him a definitive answer of what the gift shall be or where I would like to celebrate my special meal. Its like pulling teeth, the poor man.

I can’t remember the last time I’ve made a big deal about my birthday, it was probably sometime in my early teens. It isn’t that I don’t appreciate him wanting to make the day special for me, because I really do. I really can’t explain why I’m like this, but perhaps it has something to do with me being a shy person — or maybe I’m just a pain in the ass, yes that’s it! (Lol)

Regardless of my annoying birthday habits he always manages to make my day truly special. It isn’t just on my birthday, it is every day that he showers me with love, affection, attention, support, encouragement, and indulges my every whim. Truth be told, I’m a very lucky and spoiled wife. To me all of this is gift enough and the material presents are the cherry on top, cliched as it may all sound.

This year I did give a definitive answer as to what I wanted to eat, cinnamon raisin rolls. But since he believes that a birthday girl shouldn’t have to cook or bake her own b-day meals or dessert, so we comprised on when the baking would take place, these gorgeous rolls were baked last week.

The recipe comes from The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread
cookbook, and it was one I bookmarked last year when I purchased the book. Yep, it’s only taken a year but finally I tested out the recipe. Unfortunately I don’t have permission from the author to publish the recipe, so you should really get a copy. Believe me this is a cookbook you want to own. Plus if you prefer sticky buns to cinnamon buns then you can read Peter Reinhart’s instructions for the recipe variations.

Being an inexperienced baker I followed the instructions to the letter. The only thing I did different is I added more cinnamon than the recipe called for. We are both huge fans of the spice and love these rolls with a strong cinnamon flavour. The results were fantastic! The rolls were soft, moist, warm and the sweet smell of cinnamon filled the house. In all honesty we haven’t tasted rolls this good since we last ate Cinnabon years ago.

For a few days we were waking up to a warm breakfast of cinnamon raisin rolls with a side of coffee or tea. The bad part is that they are all gone now, but in regards to the waistline that’s probably not such a bad thing. Next time I won’t be waiting until my birthday to bake another batch of Mr. Reinhart’s rolls. In fact I can’t wait to bake more.

In celebration of my (34th) birthday and our wedding anniversary next week I will be taking some time off from blogging. In a way it is my birthday gift to myself; a much needed break away from the computer. I plan to mostly stay disconnected (but you can still reach me via email or the contact form above) and catch up on some book reading. Besides that I have no other plans, I’ll just take it one day at a time.

Have a great weekend everyone! I’ll be back with a brand new recipe next weekend….or so.

P.S.
Please go wish a very Happy Birthday to my friend Ramona of Curry and Comfort. We share the same b-day:)  Also I’d like to wish a very Happy Mother’s Day to all the mommies who read this blog.

P.P.S
Here’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread, the cookbook where I got the Cinnamon Rolls recipe.

Who doesn’t love a golden, tender, juicy, crispy skinned, perfectly roasted chicken? I think it is a difficult meal for many to resist. I roast a whole chicken quite often and so it is one of my go-to meals, which has also become one of our favorites.

Chicken is great for taking on the flavours of whatever spices and herbs you pair it with. The possibilities of spices and flavours are endless, each time creating a completely new sensation for your taste buds. But it also tastes wonderful with a simple sprinkling of salt and ground black pepper.

One of the main reasons why roasted chicken is one of my go-to meal is because of the little effort it takes to prepare. I conjure up the particular spice and/or herb mix I’m in the mood for, rub it all over the chicken, and plop it in the oven. Virtually forgetting about it until the savory scents draw me to the oven for a quick peek or when the timer goes off. It’s always easy, simple and most importantly, satisfying!

The inspiration for this roasted chicken came from our trip to the organic meat shop. This particular day they also had packets of fresh herbes de’Provence. Immediately I was inspired to pair them alongside lemon and garlic for our roasted chicken dinner. The package contained fresh thyme, sage, rosemary and tarragon. I’ve only ever used the dried herb mix so I was excited to work with the fresh herbs.

Instead of precise measuring I cooked by feel allowing my taste buds and nose to lead the way. Please feel free to adjust the amounts to your personal preference.

5.0 from 8 reviews

Lemon, Garlic and Fresh Herbes de’Provence Roasted Chicken

 

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Prep time

10 mins

Cook time

2 hours

Total time

2 hours 10 mins

 

A bouquet of fresh French herbes de’Provence gives this lemon and garlic roasted chicken an exquisite taste. Easy to prepare and your family will love it!

Author: SpicieFoodie.com &Nancy Lopez-McHugh

Recipe type: Dinner, Chicken

Cuisine: Dinner, Chicken, French, Fusion

Serves: 4-6

Ingredients

• Chicken Ingredients:
• 2 kilo or 4 lb whole chicken, excess fat removed
• 1 large lemon, juiced
• 1 tbsp olive oil
• 6 garlic cloves, minced
• fresh herbes de’Provence*, finely chopped
• salt and freshly ground black pepper to taste

Spinach:

• 500 gms fresh baby spinach, rinsed
• 6 garlic, thinly sliced or minced
• salt and freshly ground black pepper to taste
• lemon juice, optional

Instructions

1. Chicken Instructions:
2. Preheat the oven to 200c or 392 and prepare a large baking dish for the chicken, set aside. In a bowl combine the lemon juice, olive oil, garlic, herbs, salt and black pepper. Mix it well and taste before rubbing it onto the chicken, adjust to desired taste.
3. Rub the herb mix all over the chicken carcass, making sure to also flavor the cavity. A great way of adding extra flavor to your roasted chicken is by gently separating the skin away from the meat, then using your hand or a spoon rub the spices and/or herbs directly onto the skin. Next place the chicken onto the baking dish, roast in center of oven for 2 hours or until the juices run clear and the meat is tender and falls off easily. During the roasting time baste the chicken with it’s juices and never allow it to dry out. If it begins drying out, cover with aluminum foil and continue to cook.

Spinach Instructions:

1. Heat a little bit of olive oil in a large pan and once warm saute the garlic until soft. Add the rinsed baby spinach to the pan and cook until wilted. Sprinkle in some salt and black pepper to taste. If you’d like you can also add a little bit of lemon juice to the spinach — it gives it a great taste.

Serve:

1. Once the chicken is cooked through allow it to sit for 10 minutes before carving. Serve with spinach and mashed potatoes, or vegetables of your choice.

Notes

*I used 2 stalks each of thyme, rosemary, sage and tarragon. But be sure to taste the herbs individually to see if you like the taste and how much of it you want in your chicken.

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The chicken tasted of lemon, garlic and a little bit of each of the herbs I used. This is one roasted chicken version that will definitely be on our dinner table again. (I prefer dark meat, it has so much more flavour.)

As a special treat for dessert we also purchased a couple of slices of this decadent chocolate cake. The bottom cake layer tasted just like a brownie and the top thick chocolate layer had nuts. To quote my husband “This is one of the best chocolate cakes I have ever eaten!” It truly was.

See not everything at the Spicie Foodie home is a spicy meal.:) Some days simple, comfort food like this really hits the spot. Have a great Wednesday amigos.

Mother’s Day is this Sunday, so to help you celebrate my sponsors and I are sharing 30 recipes that your mom will love. Enjoy!

Here is a small selection from Julie of Gourmet Getaways. Stay connect to Gourmet Getaways on Twitter | Facebook | Pinterest |

Vegan Creamy Strawberry & Coconut Ice Cream

Cinnamon Pull Apart Bread

Easy Skinny Strawberry Trifle by Gourmet Getaways

Lemon Calypso Cocktails

Smoked Salmon Wontons

Tuna Linguine with Lemon Chili

Vietnamese Rice Paper Rolls

Here is a small selection from Tania of My Kitchen Stories. You can keep up with My Kitchen Stories on Twitter | Facebook | Pinterest |

Spaghettini with Broccoli Pesto

Chocolate Tart with Hazelnut Semifreddo

No Carb Fried Rice

Gluten Grain Free Lemon Honeyed Pear Tart

Ricotta and chocolate gluten free cake & Lemon Ricotta Cake

Smoked Salmon and Yoghurt Bombs

April’s YBR Feature winner was Manu of Manu’s Menu, and here are a couple of her recipes perfect for Mother’s Day.

Easy Eggplant Parmigiana

Prawn and Zucchini Spaghetti

Lastly here are some recipes from the Spicie Foodie archive that your Mom will love!

Flaky Roasted Tomato and Parmesan Tart

Lemon Garlic Stuffed Trout

Tapas and Fruit Sangria

Steak and Cremini Mushroom Orzo Pilaf (Vegetarian Option)

Spinach Blackberry & Prosciutto Salad

Nectarine Goat Cheese Galette, Made with Olive Oil Pastry Dough

Jalapeno Plum Sauce and Spring Rolls with Plum Sauce

Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes (Gluten Free Version)

Buckwheat Crepes and Buckwheat Crepes with Roasted Vegetables

Spicy Apple Goat Cheese Galette

Asparagus Goat Cheese Tart

Banana Cream Pie with Chocolate Crust

Braised Honey Mustard Rabbit Or Lapin au miel et à la moutard

Simple Creamy White Asparagus Soup

Spicy Potato Pie: Crustless and Gluten-Free

I am very lucky to have a husband that never complains about the food I serve him. He is always honest with me about the way a dish tastes, if it can be improved, or if it is perfect as it, it is something I really appreciate. Ninety-nine percent of the time I cook what I want, but occasionally he suggests something or asks to have a craving satisfied.

One meal he asks for is scrambled eggs, toast, orange juice and coffee. Over the past few months it has become our Sunday morning breakfast ritual. During the week we don’t often eat eggs, so it’s a breakfast we both look forward to.

Have I ever mentioned that my husband taught me how to cook eggs? He did. Back in the days when I didn’t cook I often requested that he cook eggs for me. I would watch and listen to him as he explained how to properly cook them. As far as I am concerned he makes the best scrambled and fried eggs in the world! Yes, really!:)

The best tip he gave me about cooking eggs was to keep the heat low. He said that by keeping the flame low and allowing the eggs to cook slowly you can prevent them from overcooking and becoming bitter. That is a great tip, because often times at restaurants eggs are overcooked, too firm and have a bitter taste.

Nowadays I do nearly all of the cooking, which I don’t mind at all, and when I cook eggs for us I always remember the tips and way he taught me to cook scrambled eggs. So when I scramble eggs for us I start off by turning the flame low, then add the butter and allow it to melt. I crack each egg on the side of the pan and drop it in, once all the eggs are in I use a wooden spoon to mix and break up the eggs. I leave the eggs alone, over very low heat, to slowly cook. Once they start slightly firming up I mix them up a bit. While they are still wet, runny, and just before reaching the consistency we like, I add cheese to the pan. I turn off the heat and move the eggs all together to one corner of the pan and allow them to cook to the consistency we want. This also allows the cheese to melt into the eggs. Once ready I give them another stir and serve them with toast, sometimes with fruit others with bacon or ham, or a mix of fruit and ham or bacon.

We both like our scrambled eggs wet or just slightly undercooked, that is how they taste best. I also love to have hot sauce with my eggs, hubby occasionally does too. Right now I love adding a habanero hot salsa,my husband picked up, to my scrambled eggs. Sometimes if I want a milder salsa I like using Valentina hot sauce — but they are both delish on eggs!

You might have noticed the green herb sprinkled over the eggs in these photos, it is dill. I added it to try to improve the look of the eggs but it turns out dill tastes terrific with cheesy scrambled eggs and habanero hot sauce. What a great discovery, and one I’ll be trying again soon.

How about you, do you have a Sunday breakfast ritual?

Want more breakfast ideas?
- Heart Waffles with Maple Syrup by Gourmet Getaways
- Apricot & Almond Bircher Muesli by Gourmet Getaways
- Berry Delicious Breakfast Pizza with Vanilla Mascarpone by Gourmet Getaways

And if you’re looking for an awesome dessert for tonight’s dinner
- Condensed Milk Vanilla Ice Cream served with toasted banana bread and bananas by My Kitchen Stories

Cinco de Mayo, or Fifth of May, is Mexican holiday that many Americans celebrate. Even though the holiday belongs to Mexico, Mexicans are not getting as excited about it as our neighbors to the North. To us Mexicans in Mexico and many of us living abroad, it is just another patriotic day that commemorates an 1800s battle victory over the French Army in the state of Puebla. (It is not our Independence Day, that is in September.)

In Mexico it is mostly the state of Puebla that celebrates the holiday. My family is from a different state and so we never celebrated Cinco de Mayo. After moving to the US we were surprised every year to see Americans wanting to celebrate.

I’m not really sure if it is the large food and beverage corporations or perhaps the Mexican-Americans and early immigrant settlers that brought the holiday to national attention. The beverage corporations surely can take credit for the commercialization of the holiday, which has begun spreading worldwide. (Anything to make money, right?) What I do know is that it can’t possibly be a bad thing in regards to eradicating racism and improving relations. Plus, if there is good food and a party who can resist that? No one.

Since so many people like celebrating Cinco de Mayo I thought it would be great to share a new authentic Mexican recipe, and some of my previously published ones, to celebrate the holiday.

These are called enfrijoladas and I can best describe them as the sister of enchiladas. Instead of a red or green pepper salsa, corn tortillas are dipped into a pinto or black bean bean puree. Mostly the tortillas are simply dipped into the bean sauce and folded into half moon shapes, but they can also be filled with cheese, meat or vegetables. They are topped with a variety of typical Mexican garnishes like sour cream, avocado, onions, crumbly cheese, chiles, salsa and/or radishes. Depending what they are stuffed with they can be served for breakfast, lunch, a light or standard dinner.

Believe me enfrijoladas are a Mexican dish you really want to eat and make, hubby and I absolutely love this meal! Okay, below is how I make mine.

5.0 from 6 reviews

Enfrijoladas de Pollo or Chicken Enfrijoladas for Cinco de Mayo

 

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Enfrijoladas are similar to enchiladas, but instead of a chile sauce beans are used to coat the tortillas. Make these chicken filled enfrijoladas to celebrate Cinco de Mayo.

Author: SpicieFoodie.com &Nancy Lopez-McHugh

Recipe type: breakfast, lunch, dinner, Chicken, Beans

Cuisine: Mexican

Serves: 4

Ingredients

Chicken Filling & Sauce Ingredients:

• 500 gm or 2 chicken thighs, boiled and broth reserved
• ¾ cup reserved chicken or bean broth
• 420g or 13/4 cups cooked beans or leftover mashed
• 10-12 corn tortillas (don’t use flour)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• splash of vegetable oil
• 2 tbsp chipotle sauce or 1 whole chipotle pepper, optional
• salt, to taste
• ground black pepper, to taste

Additional ingredients and optional toppings

• Mexican queso fresco or cotija cheese or feta cheese*
• finely chopped and/or sliced onion
• Mexican crema or sour cream,
• avocado slices
• jalapenos or homemade Mexican salsa

Instructions

1. Boil the chicken, allowed to cool and reserved broth. Once it has cooled enough to handle remove skin, and shred meat off the bones. (You can also use leftover roasted chicken, or chicken breasts if desired.)
2. Heat oil, saute onion and garlic until soft, then add the beans and chipotle sauce, cook for a coulple of minutes. Then blend with ¾ cup broth, but add a little at a time so the bean puree doesn’t become to thin and watery. It should be a creamy sauce thick enough to coat each tortilla. Pour the bean puree back into pot/pan.
3. Heat the tortillas on a griddle or microwave(a few at a time) just to soften. Dip each tortilla into bean sauce, just like in the photos. Place on a plate and add a bit of the cooked chicken onto one half. Or for vegetarian version fill only with cheese and onion. Fold each filled tortilla in half, into a half moon shape, and repeat for each enfrijolada you’d like to prepare. Top with cheese, onion, jalapenos, or any of the other suggested toppings.

Notes

*Try to stick to the cheese suggestions. The so called grated “Mexican” spiced cheese packages will not taste well with this recipe.

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We ate these enfrijoladas for dinner. I had some Mexican green beans leftover so I served them on the side. Don’t be intimidated by the recipe as it is so so easy to prepare. Plus if you have leftover boiled or refried beans and some meat, then this is a great way of using them all up.

Regardless if you will be celebrating Cinco de Mayo or not I hope you give enfrijoladas a try. Like we say in Mexico, buen provecho or bon appetite! Below are more Mexican recipes for your fiestas this weekend.

- Homemade Corn Tortillas
- Bistec en Salsa Roja (Steak in Red Salsa)
- Mexican Cajeta (aka Dulce de Leche)
- Ejotes con Huevos or Mexican Green Beans with Eggs
- Grilled Fish Tostadas
- Tortas de Milanesa or Pork Cutlet Sandwiches
- Red Chicken Pozole
- Healthy Cinnamon Sugar Tortilla Chips
- Roasted Turkey in Tomato Chipotle Sauce
- Tacos Al Pastor, The Best Tacos In The World!
- Cochinita Pibil, The Easy Way
- Fish Tacos
- Chorizo Stuffed Chiles, No Ordinary Chile Relleno

For a complete list of all the Mexican recipes I have published please visit this page. Gracias!

Welcome to another YBR roundup!! Before we get to the recipes I’d like to announce the “Featured YBR Winner”. And the winner is…

#3, congratulations Manu!! I’ll be in touch shortly.

Thank you everyone for making YBR possible. And now here are Your Best Recipes of April 2013. Stop by, say hello, say you saw them at the YBR roundup, Tweet, Like and Pin your favorites.

(If viewing this in your email roundup photos may not appear, please visit us online for the complete recipe roundup.)

In the previous post I asked that you not discard the ground up hazelnut meal leftover from the hazelnut milk. Today I’m going to show you one of the many ways to use it. Though it can be used in baked goodies, it’s just as great in this delicious savory pork tenderloin recipe.

The left side photo below shows you what the leftover hazelnut meal looked liked after it was milked. If you aren’t using the meal right away it can be spread onto a baking sheet and slowly dried in the oven under a low setting. Or you could also store it in the refrigerator for a day or two before using it. Since I used mine in this recipe the same day I did neither. All I did was give it an extra squeeze to remove as much of the liquid as possible.

5.0 from 2 reviews

Hazelnut Crusted Pork Tenderloin

 

Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

A delicately hazelnut crusted pork tenderloin spiced with rosemary, thyme and garlic makes a delicious dinner. No breadcrumbs, flour or eggs required.

Author: SpicieFoodie.com &Nancy Lopez-McHugh

Recipe type: Dinner, Main

Cuisine: Pork, International

Serves: 2

Ingredients

• 1 pork tenderloin (weighing 500 gm or 1 lb.)
• olive oil
• leftover ground up hazelnuts from previous hazelnut milk*
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1.5 tsp granulated garlic
• salt, to taste
• ground black pepper, to taste

Instructions

1. Preheat the oven to 200c or 400f, line a baking sheet with aluminum foil or baking paper, rub a bit of olive oil onto it and set aside. In a large container combine the ground up hazelnuts, rosemary, thyme, garlic, salt and pepper. Toss until spices are distributed evenly into the hazelnut meal. Gently coat the tenderloin with olive oil until the entire surface is coated. Put the pork tenderloin into the bowl with the spiced hazelnut and roll until it is entirely and well coated. Place it onto the baking sheet, and bake in center of oven for 30 minutes.
2. Remove from oven and allow to sit for 5 minutes before slicing. Slice and server over quinoa or rice.

Notes

*You can find the hazelnut milk recipe here, http://www.spiciefoodie.com/2013/04/27/how-to-make-hazelnut-milk/. If you don’t have the leftover hazelnut meal from the milk, simply crush 100 gms of hazelnuts.

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I served our pork tenderloin over quinoa. To prepare it I just followed the package instructions, added a little bit of sauteed onion and used vegetable broth instead of water. The meal was really quite simple. But the best thing was that no part of the hazelnuts went unused — waste not, want not.

Happy Sunday everyone, I hope you’ve had a great weekend! Don’t forget that the YBR roundup is this Tuesday. Add your best recipe here.

In case you haven’t heard, I am now offering sponsorship opportunities to bloggers and selected companies. By being a sponsor on Spicie Foodie your blog (or product) will be exposed to the hundreds of thousands of visitors, readers, and followers my blog receives each month, and you’ll also receive social media promotion. This equates to more traffic for you, and that in turn can mean a higher income for your blog or more product or cookbook sales.

Your sponsorship helps keep my blog going and to pay the operation costs. It’s a win-win situation for the both of us!:)

There are a couple of spots open for next month. If you’re interested find out more on my Sponsor’s page and get in touch!

P.S.
Please stop by Strands of My Life for a great review of Yummy Pics. Thanks Suzanne!