Tag Archive: Cooking


Thanksgiving Turkeys From Giada De Laurentiis

 

 

Candy Turkeys

 

 

 

Ingredients

1 cup semisweet chocolate chips
30 candy corn candies, plus 6 white tips of candy corn
6 chocolate sandwich cookies
6 mini peanut butter cups
6 malt balls
1 cup Red Frosting, recipe follows
6 chocolate sandwich cookies with top cookies removed

Red Frosting

1/2 stick (1/4 cup) unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
2 tablespoons whole milk
Red food coloring, as needed

Directions

 

 

 

 

 

 

 

 

 

 

 

Turkey Taboos: What NOT To Do This Thanksgiving

 

 

 

” When it comes to preparing the Thanksgiving bird, everyone has an opinion. We all have our favorite turkey, whether it’s Aunt Sally’s or Alton Brown’s 5-star fan favorite. There are some words of wisdom, though, that apply no matter what turkey recipe you choose. Chef Ariane Daguin, cofounder of D’Artagnan, a leading gourmet food purveyor, shared her essential tips for what NOT to do when it comes to the turkey. With these in your back pocket, your beloved bird will taste better than ever.

1. Keep It Fresh: Don’t buy a frozen turkey. A fresh bird will always have flesh that is more moist and tender.

2. Turkey Inferno: Don’t preheat your oven to a temperature lower than 350 degrees F or the turkey’s skin won’t lock in enough juices to ensure a moist bird.”

Read the rest at the Food Network

 

 

 

 

 

 

 

 

 

PHOODIE’s Nutella Cheesecake

 

 

 

 

” Who doesn’t love Nutella, and when we saw PHOODIE pair the amazing chocolate hazelnut spread with cheesecake we were left drooling! We’ve got the very delicious recipe for you below.

 

INGREDIENTS

(To make a 23cm cheesecake)

250g Arnott’s Choc Ripple biscuits (or similar, just a plain chocolate cookie-style biscuit)

100g unsalted butter

500g of cream cheese, softened

110g icing sugar

300ml thickened cream

440g of Nutella

200g milk chocolate (buttons or other, for the ganache)

100ml thickened cream (for the ganache)

20 Ferrero Rochers (10 inside the cream cheese filling and 10 crushed on top) “

 

Directions

 

 

 

 

 

 

 

 

 

 

 

 

 

 

French Toast In A Mug

 

 

French Toast In A Mug

 

” Imagine warm French toast ready in five minutes. Need we say more? “

 

Total Time:

” 5 min

Prep:3 min

Cook:2 min

Yield:1 serving

Level:Easy

 

Ingredients

1 large egg

1/4 cup milk

1 1/2 tablespoons maple syrup

1 teaspoon ground cinnamon

Kosher salt

1/2 tablespoon unsalted butter, at room temperature

1 slice white bread

1 tablespoon semi-sweet chocolate chips

1 tablespoon raisins “

 

Directions

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Don’t Wash Raw Chicken, Health Experts Warn

 

 

 

 

” Health experts have urged people to stop washing chicken before they cook it to avoid food poisoning.

  More than two-fifths of cooks say that they wash chicken as part of their food preparations, but the Food Standards Agency has issued a call to the public to stop the practice.

  The FSA said that it can spread a type of bacteria around the kitchen through the splashing of water droplets.

  Campylobacter bacteria is responsible for the majority of cases of food poisoning – with around 280,000 people affected across the UK each year. The FSA said four out of every five cases are caused by contaminated chicken.”

 

The Telegraph has the complete story

 

 

 

 

 

 

 

 

 

 

A Food Scientist’s 4 Tips For Barbecue Success

 

 

 

 

” When it comes to barbecuing, there are all sorts of expert tips out there that people claim to be the secret to delicious, succulent meat.

  Some of these tips are correct, but have to be followed in a particular way to be effective. Others are entirely wrong.

  Science to the rescue. Recently, food scientist Guy Crosby looked at the chemistry of barbecue — and explained how you can use scientific knowledge to maximize your barbecue success. Here are a few of his tips.

 

3) Why you should cook meat low and slow

 

  Historically, this was the central idea of barbecue — using smoke and a relatively low-temperature heat source to cook meat gradually, over the course of hours, in a smoker or barbecue.

  A lot of barbecuers neglect this principle, or even take barbecue to mean grilling meat directly over a flame. But scientifically, this is not a good idea if you want to turn tougher cuts of meat into tender, juicy masterpieces.

  That’s because the higher the temperature, Crosby says,the more muscle fibers will shrink during cooking. This wrings out moisture, making the meat taste tough and dried-out.

  Lower temperatures avoid this pitfall. Of course, for health reasons, you don’t want the meat to be raw, so you need to cook it for hours at these lower temperatures make sure it’s fully cooked.

  There is, however, a trade-off in terms of temperature: the meat will lose the least amount of moisture at the low end of this range, but at the higher end, collagen (a tough type of connective tissue) gets converted to gelatin, making it much more tender. Completely converting collagen into gelatin is how you get types of barbecue that can be easily ripped apart — like pulled pork.

  There are all sorts of views on the precise low temperature that’s best, and it depends heavily on the particular cut of meat. But the basic principle remains: low and slow.”

 

 

   Of course , in order to take full advantage of these grilling tips one needs to know all that one can about the steaks heading for the fire . Below Pat LaFrieda offers us Steaks 101 , a nice primer on beef .

 

 

 

 

 

 

Expand your grilling knowledge at Vox

 

 

 

 

 

 

 

 

 

 

 

Super Sliders — Comfort Food Feast

 

 

 

 

” Even with boatloads of nachos, nonstop chicken wings and all the guacamole you can sink your chips into, there’s one game-day dish that a football fan — or commercial aficionado — can’t live without. It’s a little sandwich we like to call the slider. Champion of the happy hour menu and bite-size rendering of a national favorite, these wee sandwiches are a mandatory competitor in your big-game spread.

  To keep it simple, kick it off with Ina Garten’s classic beef sliders. With only the kiss of a grill, these mini burgers don’t need a fancy sauce — just that obligatory squeeze of ketchup. If sauce is what you’re after, Bobby Flay’s Sliders with Chipotle Mayonnaise are finished with a semi-homemade swipe of smokiness.”

 

The article continues with recipe after recipe for sliders galore from famous chefs around the country and includes links to dozens more recipes from lesser known chefs such as these below . There is sure to be a recipe to your liking amongst this treasure trove of mini burger instruction manuals .

 

” Jeanette’s Healthy Living: Gluten-Free Maryland Crab Cake Sliders
The Heritage Cook: Italian Sliders with Fried Polenta and Marinara Sauce
Feed Me Phoebe: Thai Chicken Sliders with Sriracha Mayo
Elephants and the Coconut Trees: Shredded Beef Sliders
Haute Apple Pie: Easy Pan Cheeseburger Sliders
Devour: Pick Your Slider Stuffing for Super Bowl

Go to the source for all your Slider needs and desires . There is sure to be something to suit everyone’s tastes.

 

 

 

 

 

 

 

Recipe Of The Day

Magic Weight Loss Soup

 

Weight loss magic soup

” If you are trying to drop a few pounds after the holidays, or for an upcoming event, you have got to try this Weight Loss Magic Soup!  It is a combination of a couple of weight loss soup recipes that have been around for years – Weight Watchers Garden Vegetable Soup and the Cabbage Soup Diet Recipe.   The addition of a can of kidney beans adds fiber and protein which helps with feeling fuller for a longer period of time.  Feel free to add or subtract vegetables to your taste.  The benefit of this soup is that it tastes great and it really does help you lose weight.  The magic is that the more you eat – the more weight you lose!  Eat a bowl of soup for lunch, an afternoon snack, and for dinner with some whole grain crackers or toast and you will see some serious weight loss fast!  Each cup of soup has only 57 calories (see nutritional info. below).  It is a great way to get your vegetables in for the day and is very satisfying.  This recipe makes about 20 cups of soup.  It lasts in the fridge up to a week, and it freezes well.  All the cans are the regular (14 to 16 oz.) size.

Ingredients

  • 2 cans chicken broth
  • 3 cups V-8 juice
  • 2 cans Italian diced tomatoes
  • 1 small onion
  • 2 cloves minced garlic
  • 1 package sliced mushrooms
  • 3 carrots, peeled and sliced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 cups fresh or frozen green beans
  • 1 can kidney beans, drained and rinsed
  • 3-4 cups shredded cabbage
  • 1 tsp. Italian seasoning
  • Salt and Pepper to taste”

 

Instructions

 

 

 

 

 

 

 

 

Cheesecake Filled Strawberries

 

” Ingredients:

1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.”

Lots more goodness at Foodies TV

 

 

 

 

 

 

 

 

Zagat’s Guide To The Fifty States Of Sandwich

 

” Every state has its own specialty dishes, but it’s often the unique regional sandwiches you find all around the U.S. that best embody the spirit of each community and its local cuisine. August is National Sandwich Month, so what better time to take a look at the 50 States of America and the delicious regional sandwiches found in each? (We also included Washington, DC – bonus sandwich!)

 

 

 

Alabama: Alabama-Style Chicken Sandwich With White Sauce

” Alabama has its own style of BBQ, which also varies by region. By the banks of the Tennessee River, you’ll find the origins of a classic Alabama sandwich: pulled chicken with white sauce. The white sauce is unique to Alabama and is a combination of mayonnaise, apple cider vinegar and in some cases, a dash of horseradish to smother the dry-rubbed chicken meat. It was created in Decatur, Alabama, by Robert Gibson at Big Bob Gibson’s Bar-B-Q restaurant in 1925. Today, for a mere $4.95, you can enjoy an Alabama-style chicken sandwich with white sauce at Leo and Susie’s Famous Green Top Bar-B-Q, which has been in business since 1951 (under Leo and Susie since ’73), in Dora.”

 

Check out the other fifty US sandwiches , complete with pictures and commentary here .

 

 

 

 

 

 

 

Recipe Of The Day

Buffalo-Chicken Macaroni And Cheese

Total Time:1 hr 15 min 

Prep:30 min 

Cook:45 min

Ingredients

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank’s)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

 

Directions

 

 

 

 

 

 

 

Recipe Of The Day

25 Healthy Pizza Recipes

 

 

Spicy Sausage and Mushroom Pizza

 

 

Ingredients

  • 1 pound refrigerated fresh pizza dough
  • Cooking spray
  • 4 ounces hot turkey Italian sausage
  • 1 cup thinly sliced onion $
  • 1 (8-ounce) package presliced mushrooms
  • 1 cup diced red or green bell pepper $
  • 1 tablespoon yellow cornmeal
  • 1/2 cup lower-sodium marinara sauce (such as McCutcheon’s) $
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
  3. 3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Add onion and mushrooms; sauté 4 minutes. Add bell pepper; sauté 2 minutes.
  4. 4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce over dough, leaving a 1/2-inch border. Top with sausage mixture. Sprinkle cheeses over sausage mixture. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden.”

 

 

Deb Wise, Cooking Light 
OCTOBER 2011

 

 

 

 

 

 

 

 

 

 

Recipe Of The Day

Beef Stew

 

 

 

” The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.

PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Serves 8

3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4″)
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2″-2″ diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)

1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.

2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.

3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.

4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.

5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.

6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

NUTRITION (per serving) 434 cal, 25 g pro, 19 g carb, 2 g fiber, 26.5 g fat, 9 g sat fat, 523 mg sodium”

 

 

 

 

 

 

 

 

 

Recipe Of The Day

Shakshuka

 

Shakshuka

 

 

Ingredients

 

  • 1 tablespoon olive oil
  • 1 cup (1/4-inch-wide) strips red bell pepper 
  • 1 cup (1/4-inch-wide) strips green bell pepper
  • 2 cups (1/4-inch-thick) vertically sliced red onion
  • 1/4 teaspoon kosher salt 
  • 2 garlic cloves, minced 
  • 2 cups lower-sodium marinara sauce 
  • 1 teaspoon smoked paprika
  • 4 large eggs 
  • 2 cups cooked brown rice 
  • 1/4 cup fresh baby basil leaves
  • 2 tablespoons crumbled feta cheese 

 

 

Preparation

 

 

 

 

 

 

 

 

 

 

 

Recipe Of The Day

Biscuits & Gravy Casserole

 

 

 

Ingredients

             1 pound sausage

1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )

1 cup cheddar cheese, shredded

6 eggs

1/2 cup milk

to taste salt

to taste black pepper

             1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

 



Directions

 

Preheat oven to 350 degree’s. Take a 9×13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1″ pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.”

 

 

 

 

 

 

 

 

 

 

Crunchy Honey Garlic Pork Chops

 

Works with chicken as well

 

Ingredients:


6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:

 

1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

 

 

Directions:

 
” Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9″x13″ baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.”

 

 

 

 

 

 

Recipe Of The Day

Marinated Cucumber, Onion, and Tomato Salad

 

 

 

 

” 3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving

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For healthy recipes, tips, motivation and fun, join us at:
——> Susie’s New Skinnier You “

 

 

 

 

 

 

Loaded Lobster Roll

 

Loaded Lobster Roll Courtesy of Aaron McCargo Jr

Ingredients

2 (1-pound) lobsters
2 tablespoons mayonnaise
2 tablespoons creme fraiche
3 tablespoons diced shallots
1 lemon, juiced
2 tablespoons chopped chives
2 tablespoons chopped parsley leaves
1 avocado, halved, pitted and flesh diced
8 slices thick cut bacon, cooked crisp and crumbled
Salt and freshly cracked black pepper
4 brioche rolls, split

 

Directions

 

 

 

 

 

 

 

 

Paula Deen Using Supreme Court’s Prop 8 Ruling To Get Discrimination Suit Dismissed

 

 

 

” It won’t bring back her canned Food Network show, lost endorsements, book deals and merchandising sales, or her reputation in many circles. But Paula Deen today pushed to have dismissed part of a racial discrimination lawsuit — the one in which she confessed to using the N-word in a deposition. The fallout once the deposition became public has quickly led to the collapse of Deen’s cooking empire. The TV chef, who admitted to using the racial slur in the past, is employing the Supreme Court’s recent Prop 8 ruling in her efforts: Today, the defendants filed paperwork (read it here) in U.S. District Court in Georgia citing SCOTUS’ ruling June 26 that essentially struck down the Defense of Marriage Act and California’s anti-same-sex marriage Prop. 8. Deen’s former restaurant employee Lisa Jackson brought the original suit against the chef; although white, Jackson has bi-racial nieces.

On Tuesday, lawyers for Deen, her brother Earl Hiers and their co-owned Uncle Bubba’s Seafood and Oyster House sought sanctions (read it here) against Jackson claiming she had no right to claim racial discrimination. “Jackson cannot enforce someone else’s right, and she has no actionable claim for feeling ‘uncomfortable’ around discriminatory conduct directed at others,” the June 25 motion said.”

 

 

 

 

 

 

Philly Cheesesteak Stuffed Peppers

 

 

Ingredients

8 oz. Thinly Sliced Deli Roast Beef

8 Slices Provolone Cheese

2 Large Green, Red or Yellow Bell Peppers 1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbsp Butter

2 Tbsp Olive Oil

1 Tbsp Garlic – Minced

Salt and Pepper – to taste

 

 

 

Directions

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.

Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized.

About 25-30 minutes. (NOTE: I usually choose to blanch the peppers while waiting on every thing else because it makes them more tender… this is up to you!)

Preheat oven to 400°F.

Slice roast beef into thin strips and add to the onion and mushroom mixture.

Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.”

 

 

 

 

 

 

 

CINNAMON ROLL CAKE

 

 

Ingredients

 

Cake:

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

 — with Brian Kohler and Michele Hacker-Grimm.

 

 

 

 

 

 

 

 

 

Apple Cider Doughnuts

 

Picture of Apple Cider Doughnuts Recipe

 

Ingredients

 

2 red apples, such as Cortland or McIntosh

2 1/2 cups apple cider

3 1/2 cups all-pourpose flour, plus more for dusting

4 teaspoons baking powder

1/4 teaspoon baking soda

3 1/2 teaspoons ground cinnamon

1 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1 2/3 cups granulated sugar

3 tablespoons vegetable shortening

1 large egg plus 1 egg yolk

1/4 cup buttermilk

1 teaspoon vanilla extract

1/4 cup confectioners’ sugar

Vegetable oil, for frying

 

 

Directions

 

 

 

 

 

 

 

 

 

Gun Egg Fryer

 

Gun Egg Fryer

 

 

” The ‘Gunslinging Girl’ knows how to pack the heat in the kitchen with this Gun Mold!  Use it for pancakes or (big) cookies too!  It’s time to add some ‘bang’ to your breakfast!  This will make the shape of a classic revolver.”

 

 

HT/ Libertarian Girl

 

 

Maybe you’d prefer the Condiment Gun … 

 

Condiment Gun

“Freeze! ..Would you like Ketchup or Mustard?!  Also works with mayo 🙂  This condiment gun dispenses your sauce of choice with one swift pull of the trigger.”

 

 

 

 

 

 

 

 

30-Minute Shrimp Scampi With Pasta

 

 

 

 

Ingredients

 

1 pound angel hair pasta

2 tablespoons olive oil

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced1/2 teaspoon red pepper flakes

1 lemon, juiced, plus 1/2 lemon, zested

1/2 cup dry white wine5 tablespoons butter

1/4 cup chopped parsley leaves

 

 

Directions

 

 

 

 

 

 

—-