Lemon Bars #2

Way back in July I posted a recipe for Lemon Bars and said that I was going to follow up with more lemon bar recipes. Well I never did (hmm, big surprise, huh?). Tonight (only 6 months later), I tried yet another lemon bar recipe, this time it being Bakerella's. Everything she makes is delicious, so I figured these mustn't be any different. These turned out great. These had a much better crust to topping ratio than the last lemon bar recipe I tried. My little boys loved them, so they must be tasty :)

For the Crust:

• 1 cup butter
• 1 3/4 cups flour
• 2/3 cup confectionary sugar (plus more for dusting)

Topping:

• 1 1/2 cups sugar
• 1/4 cup flour
• 1 tsp baking powder
• 1/2 cup lemon juice
• 4 whole eggs, slightly beaten

Preheat oven to 350°. Grease and flour a 9x13 pan.

To make crust:

In a medium bowl, whisk together flour and confectioner's sugar. Cut in butter until combined and crumbly. Press crust mixture into bottom of pan. Bake for 20 minutes or until golden.

To make topping:

While crust is baking, prepare topping. In a larger bowl, add sugar, flour, and baking powder. Then add slightly beaten eggs and lemon juice. Mix well and pour on top of warm baked crust. Bake for 20-25 minutes.

When cool, dust with confectioner's sugar and refrigerate. Cut into bars.

Makes 2 dozen.

Martian Cookies

I am adding these two recipes by special request.... :)

First, one more (yummy) thing to do with zucchini and great frozen to be used in school lunches. (I often freeze treats to keep from eating them all at once--but not usually very successfully because they taste great frozen too!) This recipe comes from the BH&G cookbook "Cookies for Kids" that I have used so much over the years when my kids were growing up that it is now held together with a giant clip! :)

Martian Cookies

1/2 cup butter or margarine (1 stick)

3/4 cup sugar

1 egg

1/2 tsp. vanilla

1 1/2 cups all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1 cup quick-cooking rolled oats (regular works fine too)

1 cup coarsely shredded unpeeled zucchini

1 cup chopped walnuts or pecans

1/2 cup semisweet chocolate chips

1/2 cup butterscotch chips (can use all choc. if you don't have/like butterscotch)

Preheat oven to 350.

In large mix. bowl beat butter with mixer till soft. Add sugar and beat till fluffy.

Add egg and vanilla. Beat well.

In a medium mix. bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed gradually add flour mixture to butter mixture, beating till well mixed.

Stir in oats, zucchini, nuts, and chips. Drop by rounded teaspoons onto ungreased cookie sheets about 2 inches apart. Bake for 10 to 12 minutes until golden. Lift onto cooling rack to cool. Makes about 48 cookies.

Chewy-Gooey Bars

This recipe is another delicious Tasty Kitchen find. It is oh so chewy and gooey...just the way I like it! And oh the smell when the oven is first opened...simply heavenly!

• 1 cup brown sugar
• 1 tsp salt
• 1/2 tsp baking soda
• 1 1/2 cups quick cooking oats
• 1 1/4 cups flour
• 1 egg
• 1/2 cup butter
• 12 oz (about 1 1/2 cups) chocolate chips (asks for semi-sweet, but I'm a milk chocolate girl!)
• 1 (14 oz) can sweetened, condensed milk

Preheat oven to 350°. In a medium bowl, combine brown sugar, salt, baking soda, oats, and flour. Add egg and butter. Combine mixture using a pastry blender or two forks. Press about 2/3 of the mixture in a 9x13" pan. Sprinkle chocolate chips over the top, and then drizzle sweetened condensed milk over the top. Sprinkle with reserved crust mixture. Bake for 25-30 minutes, or until crust is golden. Let cool slightly before cooling.

Vegan Chocolate Balsamic Cookies

I don't know what really possessed, inspired, caused me to make these cookies. I'm not a Vegan. Heck, I'm not even a Vegetarian. Although I really don't eat all that much meat on a regular basis and my hubby and I did go through a faze of our lives where we stuck to tofu, ate no red meat, and drank soy milk. We're still not big meat eaters, but really, I could NEVER give up my dairy! This was another one of my Tasty Kitchen finds. I guess I was just curious as to what they'd taste like. They were surprisingly good. The balsamic vinegar gave it somewhat of a fruity taste to it. I would be lying if I said they were the best cookies I've ever tasted, but I really do think I will make these again. I think next time, though, I might add a touch of cinnamon...that would kick it up a notch! I just gave my 6 year old one and he came back and snuck 3 more...he loved them!

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup flax meal
• 1/4 cup cocoa powder
• 1/4 cup chopped walnut or other nut, optional (I don't like nuts in my food, so I skipped this!)
• 1 tsp baking soda
• 1/2 cup sugar
• 1/4 cup canola oil or coconut oil (I used coconut)
• 2 Tbsp Balsamic vinegar
• 4 tsp vanilla extract
• 2 Tbsp milk substitute (I used vanilla soy milk)

Preheat oven to 350°F. Mix flour, flax meal, cocoa powder, nuts (optional), and baking soda in one bowl and the sugar, oil, vinegar, vanilla, and milk substitute in another. Combine the two; mix well. Dough should be slightly dry (mine wasn't, so I added about a Tbsp more of sugar and flour). Roll dough into small balls and then flatten. Place on cookie sheet (line with parchment paper if you'd like). Bake in oven for 8-10 minutes. Let cool.

Only makes about 1 dozen medium-sized cookies.

Lemon Bars #1

We have a plethora of lemons here at our house and I feel so bad watching them just drop to the ground and rot (although the chickens do enjoy them), but I have too many things I'd rather be doing than picking lemons just to pick lemons. So I've decided I need to utilize them more (we can only drink so much lemonade before we get sick of it!). So I've decided to discover the best lemon bars. This was recipe #1. It was quite delicious, had the lemony tart, but something was missing. If you like lemon curd or lemon preserves, this is great. It has a little crust with a LOT of lemony filling. I like my lemon bars a little chewier, but I can't say I didn't like them. I pretty much downed a whole row by myself (somewhat to my credit - the short row, not the long one). So if you have (or know of) a good lemon bar (or any other lemony) recipe, let me know! Beware, this recipe makes a LOT. Next time I will definitely 1/2 it!

For the crust:

• 1 cup butter, softened (supposed to be unsalted, but I like salt, so I don't bother)
• 1/2 cup sugar
• 2 cups flour
• 1/8 tsp salt

For the filling:

• 6 eggs
• 3 cups sugar
• 2 Tbsp grated lemon zest
• 1 cup freshly squeezed lemon juice
• 1 cup flour

• Confectioners' sugar, for dusting

Preheat oven to 350°.

For the crust, cream the butter and sugar in a mixing bowl until light. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Flatten the dough with floured hands and press it into a greased 9 x 13 x 2 inch baking sheet, building up a 1/2 inch edge on all sides. Chill for 15 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust (crust does not need to be completely cooled) and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners' sugar.

Cocoa Crispy Treats

I made these a couple days ago and they're so good.  They're the same as making regular rice crispy treats, but you use cocoa rice crispies instead.  They're the perfect gooeyness and the cocoa makes them even better.

• 1 (10 oz) pkg regular marshmallows (or 4 cups mini marshmallows)
• 3 Tbsp butter or margarine
• 6 cups cocoa rice crispy cereal

In a microwave-safe bowl, heat butter or margarine and marshmallows on High for 3 minutes, stirring after 2 minutes.  Remove from microwave and stir until smooth.  Add cocoa rice crispy cereal.  Stir until well coated (I recommend stirring with a buttered spoon).  Using a buttered spatula or waxed paper, press mixture evenly into a 9"x13" pan coated with cooking spray.  Cool.  Cut into 2" squares and serve.

Makes 24.

Healthier Oatmeal Chip Cookies

Over the years I've adapted this from a few Oatmeal Chocolate Chip recipes.  This is much healthier than most, but a cookie is still a cookie.  I made these the other night and they were so delicious!  This made a ton of cookies, so I only used 1/2 the dough and froze the rest for later.  Unfortunately I forgot to take pictures both times I made them - it wasn't until after they were all eaten and there was 1 batch in the oven left that I remembered.  But of course I accidently hit the temperature gage on the oven and raised it to 500° (oops), burning my last batch...bummer!  I used craisins, but you can use raisins or nuts as well.  And of course you can always add or subtract chocolate chips.

• 1 3/4 cups whole wheat flour (or all-purpose if you'd like)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 1/4 cups packed dark brown sugar (or brown Splenda)
• 1/2 cup granulated sugar (or Splenda)
• 1/2 cup (1 stick) butter or margarine
• 1/2 cup unsweetened applesauce
• 2 egg whites
• 1 Tbsp vanilla extract
• 2 1/2 cups quick or old-fashioned oats
• 1 cup (6-oz) chocolate chips (I prefer milk chocolate)
• 1 cup Craisins (or 1 cup raisins or 1/2 cup chopped nuts)

Preheat oven to 375°.  In a small bowl, combine flour, baking soda, salt, and cinnamon; put aside.  In a large mixer bowl, beat together brown sugar, granulated sugar, butter, and applesauce.  Beat in egg whites and vanilla.  Gradually beat in flour mixture.  Stir in oats, chocolate chips, and craisins (or raisins or nuts).  Drop by rounded tablespoon onto greased baking sheets.

Bake at 375° for 9-10 minutes for a chewy cookie or 12-13 minutes for a crispier one.  Let stand for 2 minutes; remove to wire racks to cool completely.  

Makes about 4 dozen cookies.

Julie R.

AG, CA

12 Days of Yummies: Cranberry (or Apricot Jam) Squares

Day 11

These are one of my favorite holiday treats.  Its funny because my mom used to make these when I was a kid and I wasn't a real big fan of them then.  I think its because they had cranberry in them and I thought that sounded too healthy or something.  But they are yummy!

(photo courtesy of Kraft Foods)

• 1 cup sugar
  
• 2 cups flour
  
• 3/4 cup butter or margarine
  
• 1 cup flaked coconut
  
• 1 egg
  
• 1/4 tsp salt
  
• 1 tsp vanilla
  
• 1 can whole cranberry sauce, puréed (or 1 (10 ounce) jar apricot preserves, puréed)
  

Preheat oven to 350°. Mix together all ingredients except preserves. Press 3/4 of mixture into 9”x13” pan. Spread fruit over top. Sprinkle remainder of flour mixture over top, letting some of fruit show through. Bake for 30 minutes or till golden brown.

Julie R.

AG, CA

12 Days of Yummies: Classic Spritz Cookies

Day 10

These are fun cookies to make.  You're supposed to have a cookie maker/press, but if you don't, you can still make them - you'd probably want to shape the dough into a log and cut them into cookie slices.  I used to love making these as a kid and now my sons love to make them!  My husband especially loves to eat the chocolate ones with vanilla ice cream.

(photo courtesy of High Altitude Gardening)

• 1 1/2 cups butter
  
• 1 cup granulated sugar
  
• 1 egg
  
• 2 Tbsp milk
  
• 1 tsp vanilla
  
• 1/2 tsp almond extract
  
• 3 1/2 cups all-purpose flour
  
• 1 tsp baking powder
  

Preheat oven to 375°. Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie maker and press cookies onto un-greased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove cookies from sheet; cool on rack.

Store in an airtight container at cool room temperature for several weeks or freeze for 2 months.

Makes 7-8 dozen cookies.

Julie R.

AG, CA

12 Days of Yummies: Christmas Eve Mice

Day 9

I think that these are so stinkin' cute!  I have found that everyone seems to do these different.  I personally like the white sprinkles for eyes and a red tip for their nose.  I love the little cherry stem tails...so clever!

(photos courtesy of S'Mee's Tutorial Tuesday & Family Recipes & More)

• 24 double-stuffed oreo cookies
  
• 1 cup (6 ounces) semisweet chocolate chips
  
• 2 tsp shortening
  
• 24 red maraschino cherries with stems (well
  
• drained)
  
• 24 milk chocolate kisses
  
• 48 sliced almonds
  
• 1 small tube green decorative icing gel
  
• 1 small tube red decorative icing gel
  
• 48 tiny white nonpareils

Carefully twist cookies apart; set aside the halves with cream feeling. Save plain halves for another use. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the ste, dip in melted chocolate. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge. For ears, place slivered almonds between the cherry and the kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature.

Makes 2 dozen.

Julie R.

AG, CA

12 Days of Yummies: Stroopwafels

Day 5

In celebration of my Dutch heritage, with today being Sinterklaas Day & all, I thought I'd share a recipe of my favorite Dutch treat.  If done right, these cookies are the best thing ever!  My dad (a native of the Netherlands) said that when he was in Holland, they would have street venders at every corner selling them hot and fresh...oh that would be awesome!  I bet you didn't know that the average Dutchman eats about 20 stroopwafels a year.  Stroopwafels were created in 1784 by a baker from Gouda (hmm, recognize the name?  It's only some of the yummiest cheese ever!) who baked a waffle of old crumbs and spices and filled it with syrup (hence the name "Stroopwafels" or syrup waffles).  The only downfall to making these yourself is that you have to have a pizzelle iron.  If you can figure out another way to make them, PLEASE share!

(photo courtesy of flickr)

Waffle:

• 4 cups all-purpose flour
  
• 1/2 tsp ground cinnamon
  
• 1/2 cup white sugar
  
• 1 cup unsalted butter
  
• 2 large eggs
  
• 1 (.25 ounce) pkg active dry yeast
  
• 1/2 cup warm water
  

Filling:

• 1 1/2 cups packed brown sugar
  
• 1 cup unsalted butter
  
• 1 tsp ground cinnamon
  
• 6 Tbsp dark corn syrup
  
• 1/2 cup finely ground hazelnuts (optional) (be sure to remove skins, then grind in food processor into a fine powder)

To make waffles: Preheat pizzelle iron. Dissolve the yeast in the warm water. Cut 1 cup of the butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 20-60 minutes. Roll dough into 12 small balls, squeeze each ball into the pre-heated pizzelle iron and bake for about 30 seconds.

To make filling: In a saucepan boil the brown sugar, the remaining 1 cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234°-240°). Stir in ground hazelnuts at this point, if using.

To assemble: Cut each waffle into 2 thin waffles and spread with filling. Repeat this process until all the filling is used.

Serves 12.

Julie R.

AG, CA

12 Days of Yummies: Berry Cute Santas

Day 4

This is a recipe from Taste of Home.  I haven't actually made these yet, but they just looked so cute and fun for the kids (and adults too). 

(photo courtesy of Taste of Home)

• 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  
• 1 package (8 ounces) cream cheese, softened
  
• 1/2 cup confectioners' sugar
  
• 12 red-frilled toothpicks
  
• 12 large strawberries, cut in half widthwise
  
• 24 miniature semisweet chocolate chips
  
• 12 fudge-covered cream-filled chocolate sandwich cookies
  

Cut twelve 1-in. cubes from pound cake (save remaining cake for another use). For icing, in a small bowl, beat cream cheese and confectioners' sugar on high speed until light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert a #18 star tip. Fill bag with icing.
For each Santa, thread a frilled toothpick through a pointed strawberry half, then through a cake cube and a second strawberry half. For eyes, place a dab of icing on the bottoms of two chocolate chips; press onto cake. Pipe icing to form beards and to add fur brims below strawberry hats. Place each Santa on a cookie; serve immediately. Yield: 1 dozen.

Julie R.

AG, CA

12 Days of Yummies: Milk Chocolate Florentine Cookies

Day 3
I don't think that I have ever made anything that my husband has so consistently and quickly devoured.  These are definately his favorite and there's a good reason for that...they're so stinkin' good!! 

(photo courtesy of flickr)

• 2/3 cup butter
  
• 2 cups quick oats
  
• 1 cup granulated sugar
  
• 2/3 cup all-purpose flour
  
• 1/4 cup light or dark corn syrup
  
• 1/4 cup milk
  
• 1 tsp vanilla extract
  
• 1/4 tsp salt
  
• 2 cups (11.5 ounce pkg) milk chocolate morsels
  

Preheat oven to 375°. Melt butter in medium saucepan; remove from heat. Stir in oats, granulated sugar, flour, corn syrup, milk, vanilla, and salt; mix well. Drop by level teaspoon about 3 inches apart onto foil-lined baking sheets. Spread thinly with rubber spatula. Bake for 6-8 minutes or until golden brown. Cool completely on baking sheets on wire racks. Peel foil from cookies. Microwave morsels in medium, microwave-safe bowl on Medium-High (70%) power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies, placing flat side against chocolate (like a sandwich).

Serves about 3 1/2 dozen sandwich cookies.

Julie 

AG, CA

12 Days of Yummies: Gingerbread Cutouts

Day 1

It seems every year around this time I get loads of emails with 12 Days of this or that.  SO I decided I'd do my own...12 Days of Yummies.  I was going to do cookies, but then there's so many other delicious things to make like candy and cakes that I just didn't want to leave out.  This first recipe is a festive favorite.  I've never been a fan of gingersnaps, gingerbread, or anything ginger for that matter.  But what would the holidays be like without Gingerbread people?  This recipe is actually really yummy...even I who does not like ginger anything could down a few of these yummies!  I got this recipe from my mom...they're fun for the kids to make and decorate too.  I think they're the best topped with a light powdered sugar glaze.

(photo courtesy of about.com)

• 1/2 cup shortening
  
• 1 1/2 - 2 cups all-purpose flour
  
• 1/2 cup sugar
  
• 1/2 cup molasses
  
• 1 egg
  
• 1 Tbsp vinegar
  
• 1 tsp baking powder
  
• 1 tsp ground ginger
  
• 1/2 tsp baking soda
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp ground cloves
  

In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till thoroughly combined. Beat in remaining flour. Cover and chill for 3 hours or till easy to handle. Divide the chilled dough in half. On a lightly floured surface, roll half of the dough at a time 1/8” thick. Cut into desired shapes with a 2 1/2” cookie cutter. Place 1” apart on a greased cookie sheet. Bake in a 375° oven for 5-6 minutes or till edges are lightly browned. Cool on the cookie sheet for 1 minute. Remove and cool on a wire rack. If desired, prepare Powdered Sugar Icing, adding a few drops food coloring. Decorate cookies with icing and decorative candies, if desired.

Makes 36-48 cookies.

Julie R.

AG, CA

Awesome Sugar Cookies

I have my last batch of these in the oven right now, so I thought I'd share...I got this recipe from allrecipes.com (recipe author is Jill Saunders). Sorry I don't have a picture...my camera batteries died!:

Ingredients:
3/4 c. butter, softened (I tried these with margarine and they work...but MUCH better with real butter! Soften just until they get mushy, but still hold their shape - you don't want it melted)
1 c. white sugar
2 eggs
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

Directions:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover, and chill dough for at least 1 hour (or overnight).

2. Preheat oven to 400 F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.

3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Each single recipe makes about 2 1/2 cookie sheets worth of cookies...

My variations:

*Reduce the flour to 2 1/4 c. and add 1/4 c. of cocoa to make chocolate sugar cookies - perfect for bats and black cats for Halloween! Or...Thanksgiving turkeys!

*We did a second batch (regular recipe) and added a few drops of red and yellow food coloring to make orange pumpkin cookies, too. You could change up the color for any holiday - the above recipe doesn't make a ton of cookies, so you can easily make a couple of batches up in different colors.


Sandy Z.
Wyoming

Cake Cookies

I just made these last night and everyone seemed to like them, so I thought I'd share the recipe with all of you.  My mom used to make these for us when I was a kid and they were one of my favorites.  They're really easy and quick to make!  You can use any flavor cake mix you want - my favorite is strawberry, but chocolate is also good and so is spice cake.  I don't usually frost them unless I make spice cake, then its good with a thick glaze or light frosting.

(picture courtesy of Taste and Tell)

• 1 pkg spice cake mix (or any cake mix you’d like)
  
• 2/3 cup shortening
  
• 2 eggs
  
• 1 cup nuts, chopped (optional)
  
• frosting (optional)
  

Preheat oven to 375°. Mix all ingredients together. Drop 1” balls or rounded teaspoons of dough onto un-greased cookie sheet, 2” apart. Bake for 10-12 minutes. Let cool 1 minute before removing from cookie sheet. If you desire, frost cookies when they have fully cooled.

Julie R.

AG, CA

Oat 'n' Chip Cookies

I guess I was in the baking mood tonight - I made Chicken Pot Pie, cookies, and bread.  I'll let you know how the bread turns out, or rather if its good I'll post it.  My son has been asking to make cookies, so we finally did it.  Every year the young women from church sell cookie mixes to earn money for camp and this is my absolute favorite!  My sister was one of those young women, so she entrusted me with the recipe.  If you want, you can place all the dry ingredients in layers in a jar/bag with the remaining instructions and give it away as a gift.

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• 1/3 cup granulated sugar
• 1 cup semi-sweet or milk chocolate chips
• 1/3 cup packed brown sugar
• 1 cup quick-cooking or old-fashioned oats
• 1/2 cup semi-sweet chocolate chips, peanut butter chips, or white chips
• 1/2 cup (1 stick) butter, softened
• 1 egg, slightly beaten
• 1 tsp vanilla extract

Preheat oven to 375°.  In large bowl, stir together flour, baking powder, baking soda, salt, sugar, chocolate chips, brown sugar, oats, and peanut butter chips.  Add butter, egg, and vanilla.  Stir until well mixed.  Drop dough by heaping teaspoons 2-inches apart onto un-greased cookie sheet.  Bake 8-10 minutes or until edges are lightly browned.  Remove from cookie sheet to wire rack.  Cool completely.

Makes 2 dozen (if you're lucky!)

Julie R.

AG, CA

Welcome!

After cooking the same recipes for the last 8 years, I'm ready for a change!  I've been inspired to cook something great...well lots of things great.  I am on a quest for not just new recipes, but GOOD recipes.  So I've been checking out different food/cooking/recipe blogs and sites and am excited to get back into the groove of cooking good again.  

I plan to post new and old recipes I've made.  If you have any good food finds PLEASE post them!  I'd LOVE to try them and share them with you all!

To add a recipe/post, log in as:

username:  foodthatsgood@yahoo.com

password:  GoodFood

Click on "New Post" and you're set.  Be sure to include the Recipe Title in the "Title" section and at the end of your post, please include your name (first only is fine) and about where you're from.  Thanks!