General Tso-so's chicken :) plus a tip on dealing with brownsugar after it's "ruined"
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Ahhh . . Chineese food.  Is there anything that makes a fat, lazy american happier than oily, deep fried nuggets of chicken slopped ontop of endless healthy portions of white rice?  I think not . . .. and could there be anything cheaper than frying up a few stray pieces of chicken you have lying around your freezer and throwing them in with a $1.50 head of broccoli?  Quick, cheap, tasty--this is the feedmecheap way!  And to celebrate chineese new year . . . missed by . . uhh . . . a few days or so, here is an excellent faux chineese recipe to satisfy any hard-core cravings for msg!!

Don't let the name fool you!   My General tso-so's chicken is sure to add authentic flavor to an otherwise cheap and easy meal :) !

1 cup of dry jasmine rice
2 cups of water

bring your water to a rolling boil on the stove and pour in the rice (well, duh!  I know how to cook rice, you say--ahhhh but do you always REMEMBER to start it? do you? DO YOU???).  Cover tightly and turn the flame down to a med-low. You may now turn your attention to your stir fry :)

1/4 cup ketchup
1/8 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
black pepper
1 tablespoon of garlic 
-or-
1 tablespoon Sambal Oelek hot sauce or Sri Racha hot sauce (both of these are a type of garlic chili paste)

stir all ingredients together in a small cup or bowl.  Set aside

1 head broccolli
1 onion
4 or 5 mushrooms
or any assortment of stir fry vegetables, actually
6 chicken tenderloins (1pkg) 

Saute the onion and mushrooms together on high heat with about 2 tablespoons of oil (seasame works best, but any old oil will do) until onions are translucent and mushrooms are browned.  place the chicken in the pan and cook through, adding the broccoli when the chicken is almost done.  If using fresh broccoli, the broccoli is done when it is bright green and tender but not mushy.  

when the chicken is done, pour the sauce over the whole mixture and turn to coat, turning the flame off once it is throughly mixed.  the ingredients as measured above will make it so that everything is just barely covered.  If you like it extra saucy, like your broads, just double the mixture!  Serve over the jasmine rice and you've got yourself a meal that is not only authentic, but cheap compared to spending the extra money on a bottle of sauce!!

oh and as for that promised tip about "ruined" brown sugar--instead of spending countless hours fretting over google because you got a fleet of cookies to bake for your kid's school function and not enough cash or gas to get to the store and really need your concrete-like brown sugar to be warm and soft FAST, here's what you do:  

Take a bowl of water
Take a bowl of the hardened brown sugar
put them in a large ziplock baggie together
carefully slide them into your microwave . . .leave the zipper mostly open
Microwave for about a minute and check your sugar.  It will probably still be hard, so microwave it for a minute again.  Keep buzzing it until the bag begins to sweat but don't keep buzzing it straight without a pause or the sugar will burn :(  after about 3-4 turns your sugar will be as warm and soft and moist as they day you took it . . .and apparently left it . . .out of the bag.  

and there you've saved yourself about $2.50 and a trip to the store :) !  Happy cooking Cheapies!!!






Bestest Turkey Burgers you've ever had!!!
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I soooo should have posted this YESTERDAY with it being superbowl sunday and all, but hey!  Just think about how prepared you'll be if you bookmark this blog and look back a year from now, right? right?? Alright well really I have no excuse.  No one in my house is real big on any kind of sport outside of wrestling.

Ever had a recipe book that, despite all it's best intentions, just never seems to yield a good recipe to save it's $19.99 life?  well, lemme tell ya I've got more than a few.  Some are diet books, some are specialty diet books, and some just plain ol don't have an excuse--they just suck!  One of those great-in-idea-but-poor-in-execution speciality diet books was one that was SUPPOSED to make a Gluten-free, Casin-free diet appealing for kids.  For some reason they also seem to be of the belief that kids with Gluten sensitivity should also not have ground beef in their diets and they tout the use of ground turkey in it's place, but on the same token there's an introductory blurb by one of the parents lamenting how it can be awkward sometimes to be in a school outing and have to resort to packing "dry, cardboard-like turkey burgers" instead of indulging in the food the rest of the kids are eating .  . . immediately my brain sez to them "What the HELL are you doing WRONG???"

I use ground turkey in damn near every dish I make calling for ground beef, and it's not because I believe it's better for my autistic child or because I'm a health nut focused on reducing fat & calories--I use ground turkey because it's really very juicy and flavorful compared to ground beef.  But I will say that burgers are tricky--it is actually pretty easy to turn ground turkey burgers into meat-like rice cakes, but all it takes is a little innovation to turn them into something that even SURPASSES the tried n true grease patties we all grew up with.

Stupendous Turkey Burgers

1 lb ground turkey (sold in tubes, frozen = $2.50.  Please don't waste your money on the fresh ground stuff, cheapies . . . please!)
2 tablespoons extra virgin olive oil
ground pepper 
1 tsp dried sage (or more according to your taste)
1/2 cup crushed corn flakes (read CORN flakes, not FROSTED FLAKES, cheapies! although if you're in a pinch, corn chex works too)

After you've defrosted your ground turkey, put in in a bowl, breaking up the meat from it's tube shape (huh huh huh meat tube).  with you hands, mix in the olive oil, pepper and dried sage.  Add the crushed corn flakes.  The mixture should feel cohesive but not slimy or sticky. If it feels slimy or sticky, simply add about 1/4 cup more of corn flakes.  make sure the corn flakes get throughly integrated into the meat.  Form the patties.  I personally use a grill pan to make these burgers but you can always skillet fry them.  your burgers are done when the juices run clear and the burgers are brown and springy under your spatula.  Serve it on a nice multi-grain bread with some cheddar cheese and tomatoes.  The sage will make these burgers taste vaguely like bratwurst burgers and the oil makes sure they retain moisture enough not to become *gasp* embarrassingly cardboard-like for those school outings where all the rest of the kids are having "normal" food.  okay, look, seriously, F them.  Don't like your food?  CHANGE IT!  

A SPICY meal for the multi-tasker
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 Every saturday, I either serve a really big breakfast or a really big lunch.  The recipe below doesn't really call for a whole lot of ingredients, but don't let that fool you.  I promise **1*** bowl of this stuff will make you feel like you just busted a gut!

The good news about this recipe is that it's kind of one of those weird ones that actually tastes great either hot or cold, and can be made vegan if you wanna be all sneaky about it.  Only problem is, you're going to have to accomplish THREE TASKS in a relatively short amount of time to make it work.  Most kitchen cooks worth their salt can do things like this blindfolded walking backwards under a full moon while sacrificing a chicken to the dark lords of the underworld, but even if you're severely ADD and can't pay attention to anything lasting longer than blah blah, then blah blah blah blah blah blah blah blah blah blah blah, then yes, even you too can make this recipe.  


Singapore noodles in peanut sauce

1 pkg Mai Fun (cellophane) noodles -- sounds exotic, but it's only $1.50 at Giant Eagle 
1 tablespoon curry

Sauce:
1/2 cup peanut butter
1 tablespoon soy sauce
1 tablespoon minced garlic 
1/2 tablespoon of olive oil
1/4 cup of soy milk (or regular milk for that matter)
1-2 tablespoons of Sri Racha (USE YOUR DISCRETION--SRI RACHA IS HOT!!!)

1 cup of frozen broccoli or 1/2 cup of frozen edamame beans or a mixture of both

1) Bring a large pot of water ALMOST to a rolling boil, then turn off the heat, shove in the entire package of mai fun noodles (you don't have to break them up) then top with a lid and let it sit about 10 minutes or until noodles feel rubbery but chewable.  While that's doing it's thang, get a small pot you'd usually use for canned vegetables or sauces or soups and coat the bottom with olive oil.  When the oil is hot, put in your garlic and let it get a little dry.  turn down the heat and then put in your peanut butter, allowing it to melt slightly.  when the peanut butter is melty looking, stir in the soy and sri racha, and when the peanut butter starts to turn a darkish brown (signifying that the scorching process is beginning), slowly pour in the milk and stir to get it incorporated into the peanut mixture.  when you have a sauce that is light brown, fully mixed and thick enough to be of substance but not too thick to pour out easily,  your sauce is ready.  turn the heat down very low to prevent further scorching cuz you've got two steps yet  to do.

2) Heat your frozen vegetables in the microwave.  I usually put mine in a large ceramic bowl half-filled with warm water so that they get good and steamed.  While your vegetables are being zapped go to step 3.

3) Drain the Mai Fun noodles in a collander and shake the collander to get them as dry as possible. While the noodles are in the collander sprinkle the curry over the noodles and toss so that the noodles become stained with yellow.  

To serve:  Fill your bowl with the mai fun noodles, top with vegetables and pour the peanut sauce over the top.  For the truly adventurous I'd also suggest maybe even adding some tofu blocks! mmmmm nothing like good ol' vegetable spam to make a perfect protein!  

And there you have it! Singapore noodles in peanut sauce!  Happy eating Cheapies!!!!

When cheap goes wrong . . .
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 I'm hesitant to post tonight's dessert recipe simply because, well, I **KNOW** that there are cheaper recipes to be had, but lemme share with you a little lesson I learned about the line between CHEAP and GOOD.

So last year our little cherry tree out back put off an OBSCENE amount of sour cherries.  My grandpa always had these sour cherry trees laying around but all we ever did with them was pick 'em, chew 'em and make sour faces.  When that little tree sprouted cherries so deep dark red and plump and juicy that I couldn't JUST pick'em, chew'em, and make sour faces, I started looking up recipes about responsible, adult like things to do with sour cherries.  

I ended up making a sour cream cherry pie, a cherry cake and cherry preserves.  The pie and the cake both were gone in less than 24 hours, and the preserves just kinda sat around in the refrigerator cuz I wasn't quite sure what I wanted to do with them, but it's January here in Ohio--and, I might add, it's been a long, dreary, soul breaking kind of january, and after taking a little taste of the cherry preserves and after being transported to springtime, and reminded of the sensuous feel of fresh green grass between my toes and soft warm air around my body, I became inspired to use those cherries in a most sumptuous dessert!  

Chocolate Cherry chip cupcakes

1 box french vanilla cake mix
3 eggs
1 1/4 cup water
2/3 cup oil
1 jar of sour cherry preserves
1 bag of mini chocolate chips
Milk chocolate icing

Make your cake mix according to directions and mix in the mini chocolate chips and cherries. You may need to mince the cherries up a little bit if they're still whole, and it's okay if some of the liquid mixes into the cake mix.  Once cool top with the milk chocolate icing.  The cake will be very very moist and somewhat brackish looking when it comes out of the oven, but that's okay because cooking with fruit adds a lot of moisture and the cake below the top will still be pretty white (if serving to guests or presentation is a concern).

So here's my lesson in cheap:  When I was first inspired to throw together this recipe, my initial thought was to get some cheap, white icing and just use the leftover cherry liquid to mix into it, making pink, cherry flavored icing.  

In my neck of the woods, Giant eagle has a generic Giant Eagle brand, but they also have another generic called VALUE TIME.  Let's hope you never get poor enough to be tempted to buy value time . . . . sometimes value time can be okay, but when it goes wrong, it REALLY GOES WRONG!!!  I bought the value time white icing thinking the cherry liquid would be flavorful enough to make up for any short comings the icing would have had in flavor.  Umm, let's just say that's a food FAIL.  I took off the lid and licked it, assuming to find the super-sugar flavor of white icing to be there .. . . what I got instead was some sort of chalky, beef-tallow like mixture that tasted remarkably alot like pure white crisco with a very slight smattering of sugar tucked in there somewhere :P  and of course, being the trusting soul that I am, I thought maybe the icing just needed to be stirred or have the cherry juice added or something like that . . . . adding the cherry juice was kind of like adding antifreeze to the beef-tallow-crisco with sugar icing, so for the first time ever in my 34 years alive on this planet, I threw away an entire canister of icing because it was just THAT DAMN BAD!!!!!

oh well, like a happy little painter man named Bob would say, I made a happy little mistake and fixed it with some happy giant eagle generic milk chocolate icing, and had myself some happy little Chocolate cherry chip cupcakes . . . that my kids wouldn't touch with a ten foot pole . . . and we all lived happily ever after!  

Warning--this entry contains peanuts
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You know what I love? Buy one get one free at Giant eagle--they ALWAYS have either whole chickens or pot roast buy one get one free, and you can squeeze a whole lot of meals out of either of them.  

I used to really hate pot roast when I was a kid, when mom would have the old steam cooker on all day, stinkin' up the whole house . . . but back then moms really weren't short order cooks like we are today.  Food simply wasn't negotiated with--you either ate what mom fixed or went hungry!  Once I moved away from home though, coming back to mom's house on a day when she was fixing pot roast was like walking into a beef sauna . . . 

ok so maybe that's not actually appealing >:( but here are two recipes for pot roast so you can make use of your BOGO prize:

Traditional pot roast stew

1 pot roast, any size
1 can of corn
1 can of green beans
1 nice sized potato, skin on
1 can of diced tomatos . . . or 1 can of tomato paste & about 4 cups of water

In a crock pot, brown the meat on each side.  Add all the vegetables and let them steam together for a few hours, until potato has had some time to soften.  Then add your tomatoes, simmer an hour or so more, then add your own table condiments to make an otherwise blandish meal more YOU.  

So by now you must feel like you've been treated like a total idiot.  Every single last person on the planet knows how to make a pot roast, right?  Ahhh but what are you going to do with the second one?  Make it again??  uhh, no, that's where I save your sorry ass and make you look  like a culinary GenIuS:

East African groundnut stew

1 pot roast, any size
1 very large onion . . . need lots of onion for this
1 TABLESPOON (yeah, I said it!) of NUTMEG
1 can of tomato paste + 6 cups water (or 1 large can of crushed tomatoes & 3 cups water)
and last but not least  . . . 
1 cup of chunky peanut butter 
1 tablespoon of peanut oil

Brown the meat in a slow cooker along with the chopped up onion.  When the onions are wilty (and you feel like you'd actually rather smell the cat litter box than to have this awful white castle smell pervading every room), add the nutmeg and your tomatoes.  1 hour before you're ready to eat, stir the peanut butter and the peanut oil together, then stir into the crockpot with the pot roast.  Serve this mixture over jasmine rice.  This too can sorta be a little blandish, but the fun part about this dish is you can garnish it to death!!  Suggested garnishes:

pinnapple rings
Sri Racha Sauce
Napa Cabage
Pineapple Salsa -- highly recommended

Either one of these recipes make leftovers for DAYS!!!! 

Now, there's even more you can do with the Bogo chicken deal, but I'll touch more on that when you're not so stuffed from eating all that red meat!  

Happy Eating, cheapies!!!

You could learn a lot from a Vegan . . .
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Self-sufficiency seems to be the vogue thing, but unfortunately it seems like it's most in vogue with people who could really afford to live either way.  I'm often suprised by the amount of celebrities that casually remark while lounging on their italian leather sofas after heading another $35 million dollar hollywood stinker "Oh, my ideal life would be to simply be a mom in a little cottage by the seashore" or "I would live on my own solar farm and eat only organic food and wear only organic cotton and drink fiji water".  So, umm, Ms. Money, why AREN'T you living that way now?  

Self sufficiency takes a shit-ton of work, and unless you got mad skillz with a water-powered grindstone, you ain't makin' your own organic cornflakes for breakfast.  

Let me take this argument WAY WAY WAY off in a WAY different direction:  Ever known anyone who's super paranoid about everything?  Who thinks that the T-virus is real and that pretty much everyone but them is going to die in a zombie apacolypse in the year 2012 because scientists have guestimated that the archeologists who studied the mayans 100 years ago kinda sorta got the mathmatics with the mayan calendar ball park correct?  You know, the kind who have already started stocking canned goods in their basement that's probably already corroded and way past their expiration date? No? maybe that's just me . . .in that case you can just skip down to the recipe :( 

Whether you think the zombies are gonna be interested in your pathetically wasted brain in 2012 or you believe you really can be better than everyone else by echewing the foolishly toxic practices of those nasty, dirty poor people, it doesn't hurt to look into ways you can make your food last longer.  

If someone dropped $20,000 in my lap right now, right this second, I could tell you exactly what I'd do with . . . provided that I didn't just go to the riverboat casino: I would $10k of that money and buy a yurt (what's a yurt? stop, drop and google pilgrim! I gotta keep this short . . . somewhat). Some of the remaining money would go towards buying a cheap lil plot of southren ohio hill country, and the rest would go to stocking my pantry. In this pantry I envision jars of dry goods such as rice, barley, raisins, nuts, oats, cranberries, big jugs of maple syrup and honey, flour, sugar, black strap molasses and herbs of every ilk. And outside, I would have a garden--not some huge pain-in-the-ass farm, but a simple garden with tomatoes, green beans, green peppers, and--if I have faith enough not to dig them up before they're done--carrots and potatoes. I would raise a few chickens to have fresh eggs, and because I generally like the company of chickens--the sounds they make, the funny things they do, their sweet lil chicks, the crow of the rooster in the morning.

I've harbored this dream for a long, long time, and in preparation for it's eventual fulfillment (despite how crazy far I am from it now), I began really examining what it means to be self sufficient, and several hard questions came up, particularly surrounding meat.  Would I REALLY be able to slaughter my own chickens for meat?  If so, how frequently?  Would the kids eat it?  What if they didn't?  What if I couldn't bring myself to slaughter them?  Could I live without meat?  Could I live with maybe just thinking of meat as a treat?  

And what about dairy?  It's not quite a simple as putting on your apron and sun hat, armed with a bucket, skipping merrily across the wildflower field to the cow who is sooooooo happy to see your sorry ass.  Are you gonna pasteurize it?  culture it to make cheese?  You do know that cows are foul, filthy creatures that would rather stand in huge piles of their own crap than move 2 feet be in the grass, right?  

In owning this dream I had to really examine what I personally would do if I had to survive without a grocery store.  If the entire infrastructure of the united states were to fall, and everyone were too poor to go to the malls or to the movies, or pay for the cable (since TV ain't free anymore) or if the zombie apacolypse really were to happen and there was no one else left but me & mine, what would I REALLY do?

Well, it seems to me that if you really want to learn how to get along without having to rely on perishable goods supplied by a grocery store that would, well, perish if we didn't have the luxury of electricity, the techniques and eating habits of vegans are definitely worth studying.  When you eliminate recipes that call for fake meat and fake cheese, you get a bevy of recipes that largely call upon either raw, edible food or a combination of raw foods cooked with dry goods.  Root vegetables (which keep for a long time either in a fridge or a cool basement) are a staple, along with a heaping helping of legumes.  


With a yurt full of dry goods, I could still make a good meal.  Even if I didn't have the courage to kill a chicken or the patience to raise a cow, if I had beans and rice and oats and raisins and other dry goods, I could make a meal.  Besides, who knows?  You could have a neighbor who loves cows and know what's they're doing with cheese cultures and such.  


Ok, well, it took you long enough but here's tonight's recipe--a recipe I have often fixed when I had leftover baked beans available after a family cookout and such.  This recipe is actually from Sarah Kramer's "How it all Vegan", but with the option of real cheese for non-vegans.  a perfect throw-it-all-together-and-forgettaboutit meal for lunch or even a lazy dinner.  Very fulfilling without being very complicated. 

Cheesy beans & potatoes

1 can of a sweet variety of baked beans, such as maple baked or brown sugar baked beans
3 large potatoes
2 tablespoons of ketchup
1 teaspoon of mustard
1 bag of cheddar veggie shreds OR 1 cup of velveeta pinched off in chunks 

Mix and bake all of this together until the potatoes are tender and bask in your own self-sufficency !  

Just think, if you had grown your own potatoes & onions, and had a lil brown sugar and ketchup, you could have grown all this yourself!  TAKE THAT, KROGER!!! YOU . . . . ZOMBIE APACOLYPSE ENCOURAGER !!!!

Mondays are DESSERT night!!!
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So it's monday :(  Why is monday such a downer for so many people?  Even when I worked a wednesday through sunday schedule (and monday was the new friday), mondays were kind of lame.  I personally believe that mondays are a great time to spend a few extra minutes in the kitchen baking my way out of the monday blues.  Maybe it's because I associate mondays with WWE wrestling, and as my family's only regularly watched "sport" program, I gotta fix something special to celebrate.  or maybe mondays really are just lame and I need a good sweet to make it through.  In any case, the following recipe is uber CHEAP and uber easy to make! And after experiencing these cookies, you will have nooooo reason not to celebrate mondays along with me!

PB&J cookies 

1 egg
1 cup of peanut butter
1 cup of white sugar
1 teaspoon vanilla
your own favorite jams or jelly

Mix the white sugar into the peanut butter until it looks kind of sandy, then incorporate the egg and vanilla into the mixture.  Spray a non-stick cookie sheet with cooking spray.  Spoon the mixture into cookie-sized dollops and VERY GENTLY press down in the middle of the cookie, leaving an indentation similar to the "santa's thumprint cookies" like you'd see around the holidays.  in the center of each cookie spoon a generous amount of your favorite jelly or jam (I like strawberry the best but the boys like blackberry . . . they call it "doodleberry" like  on wow wow wubbzy Lol).  bake in a 350 degree oven for about 8-11 minutes.  watch VERY CAREFULLY because these cookies can burn pretty easily.  These are definitely NOT cookies that you can eat straight out of the oven . . . they kind of turn out like blistering peanut butter volcanos when they first come out.  You also have to be very careful taking the cookies off of the cookie sheet because they're very very soft and fudge-like, which makes them very problematic to store . . . not that it's actually problematic at my house because they never last the night!!  

So there you have it -- PB&J cookies, and all it took was some sugar, some peanut butter and some patience.  and it's gluten free to boot!  


Happy Cooking, Cheapies!!!

Hello, and Welcome to Feedmecheap!
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Good evening, and welcome to Feedmecheap, my first food blog and, hopefully, a future resource for you to turn to for ideas for when you're broke or don't feel like going to the store and have food that you kinda sorta think might work for dinner but you just don't have the mad skillz to make them work for you.   

The goal of feedmecheap is to provide a weekly resource of recipes that are low cost but satisfying.  It won't help you loose weight or get sexy or even get marginally healthier, unless you want to count the lessening dependence on fast food as a factor in health.  

This blog was suggested by a friend after I publicly patted myself on the back on facebook for bringing together some odds and ends from the pantry and making it into a meal.  So, to keep things simple and start things off with some food, here is the recipe that got the gears turnin'.  


Preheat the oven to 350


1 big potato
2 or 3 carrots
1 onion
1 tart apple (such as granny smith or golden delicious)
1/4 - 1/2 teaspoon of sage
1/4 - 1/2 teaspoon of cinnamon
1 - 2 tablespoons of oil
all-over drizzle of honey to taste

Roughly cut the potato, carrots, onion and apple ( i leave the skins on . .. except for the onion of course . . yuck, what were you thinking??)
Dump everything you just cut into a baking dish.  
Add the herbs FIRST over the raw stuff in the pan because sage and cinnamon both are light and fluffy and you want your oil to bond it to the vegetables
Toss with the oil, then drizzle the honey, toss again
Bake for about 45 min or until the potatoes are tender.  Bask in the aroma while it's cooking . . .  don't open the friggin oven door, damnit >:(   

I served this with about 6 small chicken tenderloins and a box of mac and cheese--between four people, we were stuffed!!

So what makes this recipe particularly cheap?  Well, let me frame it this way:

Carrots are only .99 a bag and can be used over several meals
a potato you can buy individually for about .50 -- really! they don't just come in huge honkin' bags that go bad when you least expect it!
onions are typically about 2.50 a bag and hang around your kitchen for weeks . . . as long as they don't think it's spring
apples can be bought individually, but if you buy a bag they're usually around $2.99 
a box of mac n cheese = .70 (seriously, you should already have butter & milk in your house)
chicken tenderloins -- you can buy fresh for 4.50 and it will last you 1 meal, but if you buy the big frozen bag for 5.99 you will have plenty leftover for meal after meal after meal, especially when you see how I use them in future recipes.

So add that up, dividing the chicken up by 3 because I PROMISE you can squeeze at least 3 meals out of that bag and you get: $10

But you know, I think that's a little unfair in terms of speaking about it in money, because if you went out and bought all of these items, you could still use the carrots and onions and chicken in another dish for another night, and THAT is the name of MY game.  Buying groceries with the intent of making MANY meals and not just one!  As this blog grows, I will attempt to demonstrate this value with successive recipes that have similar ingredients but still maintain variety.  

There will be main courses, basic preparations, DIY for cooking guerillas and of course, desserts--you can expect that on mondays, and I'll tell ya why  . . .well, on a monday! So TOMORROW I **PROMISE** (even if I don't have a good meal suggestion) to have AT LEAST a GREAT dessert suggestion!

Anyway, thanks for stopping by, and for goodness sake, leave a comment!  There's nothing a lonely blogger enjoys more than a comment in the ole inbox in the morning :)

--KRG

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