Veggie muffins
I call these veggie muffins because you use lots of different kinds of veggies to make a variety of muffins. Whenever my son is assigned 'snack' at preschool I always make these with whatever we have an overabundance of in the house. So far I've used carrots, zucchini, butternut squash, apples and garnet yams. This recipe uses so much fruit and vegetables, that you can mix different items together. I also use brown sugar for a richer flavor.
4 cups grated veggies
2 cups AP flour
1 cup sugar
1 T ground cinnamon
1 t ground cloves
1/2 t ground ginger
1/2 t ground nutmeg
2 t baking soda
3/4 t kosher salt
3 eggs
3/4 c oil
1T vanilla
1 t lemon zest
Optional:
1/2 cup nuts and/or
1/2 cup raisins and/or
1/2 cup chocolate chips and/or
Optional Streusel topping:
1/2 cup old fashioned oats
1/2 cup brown sugar
1/4 cup (1/2 stick) unsalted butter
1/2 t kosher salt
Mix oats, sugar and salt. Melt butter and mix into oats. Top each muffin with about 1/2 T of the streusel just before baking.
Directions:
Whisk dry ingredients together, set aside. In a separate bowl, lightly beat eggs and add oil and vanilla. Fold the veggies into the dry ingredients until well coated, then fold in the wet ingredients. Add about 2 oz to muffin cups lined with paper that is lightly sprayed with pan spray. Bake about 20 minutes at 375 F.
***Make this recipe gluten free by substituting AP GF flour like Bob's Red Mill and 2 t xanthan gum. Make the streusel with margarine for a dairy free recipe. You can also substitute the sugar in both the muffin recipe and the streusel with Brown sugar Splenda for baking for a reduced sugar recipe.
Omedetou! (Happy New Year!)
Since we've moved down here to Southern California, I've been missing my NorCal roots. Especially the food. There isn't much in the way of Asian food down here. Even to get Asian groceries for the recipes I'm going to share below required a 45 minute drive down to San Diego. So, to comfort myself, indoctrinate my 2 year old and share some Japanese culture with my very WASPy husband I made my favorite parts of a traditional Japanese New Year's breakfast: Ozoni which we had along with some Kuromame. Then for lunch we are having Inari, Teriyaki chicken, and Tempura shrimp and vegetables with Manju for dessert. Enjoy!
Ozoni (mochi soup)
about 4 servings
Sushi rice
1 cup short grain rice like Calrose
1 cup sweet rice (mochi-goma)
3 cups water
1/2 cup unseasoned rice vinegar
1/2 cup white granulated sugar
Add both types of rice and the water to a rice cooker and cook for the complete cycle. As soon as the cooker goes off, leave it in the cooker - don't open the lid, not even for a peek! Just let it rest for about 15 minutes. During this 15 minutes, add the vinegar and sugar to a small saucepan and cook over low heat just to dissolve the sugar. Remove from heat and set aside. This mixture cannot be substituted for the sweetened seasoned rice vinegar for a shortcut. It's not the same.
After rice has rested 15 minutes, dump it all out into a very large mixing bowl. You need plenty of room to mix it around. Be very careful of the steam - it will cause severe burns. With a rubber spatula break the rice up a bit, careful not to break the grains. Immediately pour all the vinegar syrup all over the rice and fold it into the rice. Be careful not break the grains. The rice will look too wet, but as it cools and steams out the vinegar will absorb in. Let cool to room temperature about 30 minutes. You can carefully fold the rice around from time to time to aid the cooling.
To handle the rice: Fill a medium mixing bowl about 1/3 to 1/2 full with room temperature water and plenty of salt - it should taste salty like the ocean, just barely saturated . This is what you will keep dipping your hands into to keep it from sticking to your hands. You can shape into onigiri, stuff into inari, roll into rolls or mix in peas, scrambled eggs, mushrooms and red ginger to make chirashi!
Teriyaki marinade
1/2 cup regular soy sauce (not reduced sodium)
1/2 cup brown sugar
1/4 cup sake (regular, dry, not sweet or nigori)
9-10 cloves of garlic
2 t grated fresh ginger
Combine all the ingredients and heat over low heat just enough to dissolve all the sugar. Do not cook off the sake. Cool and add the meat and marinate overnight.
After pulling out the meat to grill or roast, you can bring the marinade just to a boil to use as a sauce. Add another 1/2 cup brown sugar and dissolve to use as a glaze. I would add the glaze after grilling as it will cause a lot of flare ups with the sake and all the sugar.
Omedetou!!!
Ozoni (mochi soup)
about 4 servings
- One envelope Dashi
- 4 cups water
- 1 can chopped clams or 1 pound fresh Manila clams
- 1/2 head of napa cabbage
- 1 pound of ko-mochi (about 8, 2 for each person)
Sushi rice
1 cup short grain rice like Calrose
1 cup sweet rice (mochi-goma)
3 cups water
1/2 cup unseasoned rice vinegar
1/2 cup white granulated sugar
Add both types of rice and the water to a rice cooker and cook for the complete cycle. As soon as the cooker goes off, leave it in the cooker - don't open the lid, not even for a peek! Just let it rest for about 15 minutes. During this 15 minutes, add the vinegar and sugar to a small saucepan and cook over low heat just to dissolve the sugar. Remove from heat and set aside. This mixture cannot be substituted for the sweetened seasoned rice vinegar for a shortcut. It's not the same.
After rice has rested 15 minutes, dump it all out into a very large mixing bowl. You need plenty of room to mix it around. Be very careful of the steam - it will cause severe burns. With a rubber spatula break the rice up a bit, careful not to break the grains. Immediately pour all the vinegar syrup all over the rice and fold it into the rice. Be careful not break the grains. The rice will look too wet, but as it cools and steams out the vinegar will absorb in. Let cool to room temperature about 30 minutes. You can carefully fold the rice around from time to time to aid the cooling.
To handle the rice: Fill a medium mixing bowl about 1/3 to 1/2 full with room temperature water and plenty of salt - it should taste salty like the ocean, just barely saturated . This is what you will keep dipping your hands into to keep it from sticking to your hands. You can shape into onigiri, stuff into inari, roll into rolls or mix in peas, scrambled eggs, mushrooms and red ginger to make chirashi!
Teriyaki marinade
1/2 cup regular soy sauce (not reduced sodium)
1/2 cup brown sugar
1/4 cup sake (regular, dry, not sweet or nigori)
9-10 cloves of garlic
2 t grated fresh ginger
Combine all the ingredients and heat over low heat just enough to dissolve all the sugar. Do not cook off the sake. Cool and add the meat and marinate overnight.
After pulling out the meat to grill or roast, you can bring the marinade just to a boil to use as a sauce. Add another 1/2 cup brown sugar and dissolve to use as a glaze. I would add the glaze after grilling as it will cause a lot of flare ups with the sake and all the sugar.
Omedetou!!!
Bananas Foster Gelato Recipe
I submitted this recipe to Better Homes and Gardens Magazine and won first place for the August 2009 dessert contest. In order to claim the prize money I had to sign away the copyright, so I don't think I can write the recipe here, but here is the link!!
Bananas Foster Gelato Recipe
ETA: This recipe ended up winning the 2009 overall $10,000 grand prize! Wow!
Shared via AddThis
Bananas Foster Gelato Recipe
ETA: This recipe ended up winning the 2009 overall $10,000 grand prize! Wow!
Shared via AddThis
Double chocolate chip cooke recipe!!
These are my favorite cookies EVER. I make a double batch and bake a dozen. Then I roll the rest into half-ounce (1 tablespoon) balls, lay them out a baking sheet and freeze them. Once they are set I just put them in a zip top bag or a washed-out bulk yogurt container and leave them in the freezer. Then just bake as many or as few as you want so you always have fresh baked cookies!! You'll need to increase the baking time 1-2 minutes depending on the size, but leave the oven temperature at 375. Please enjoy!!
Ingredients:
2+1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon table (not kosher) salt
1 cup (2 sticks) unsalted butter*
1/2 cup granulated sugar
1 cup packed light brown sugar
2 ounces unsweetened solid chocolate
1 teaspoon vanilla extract
2 eggs
1 12 oz bag chocolate chips**
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Melt solid chocolate***. Set aside to cool slightly but not resolidify.
3. Cream together butter, granulated sugar and brown sugar****.
4. Incorporate the melted and cooled chocolate.
5. Add the shelled eggs one at time.
6. Add the vanilla extract.
7. In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
8. With mixer on low speed, slowly incorporate the flour mixture into the butter mixture. Scrape down the mixer paddle and bowl and continue to mix just until the flour is all incorporated. Do not overmix.
9. Incorporate chocolate chips on low speed until just combined. Do not over mix.
10. Place batter on a baking sheet in the portion you want, 1/2 ounce for mini cookies, 3 oz for large cookies, giving space to spread.
11. Place sheet in refrigerator for 10-15 minutes to chill*****.
12. Bake at 375 for 9-11 minutes depending on size for crisp cookies and 7-8 minutes for chewy cookies.
* If you are using salted butter make sure to decrease the salt to 1/2 teaspoon, but do not omit completely. You need the salt as a counterpoint to the richness of the chocolate. Make sure to take the butter out of the fridge about 20-60 minutes before you need it, depending on ambient temperature. You want to be able to beat it in the mixer, but it should not be soft.
** You don't have to stick with just semi-sweet chips, try white chocolate or even peanut butter chips. You can also use crushed candy bars like Heath toffee or Butterfinger, or candies such as M&M's or Reese's pieces!
*** You can melt the chocolate in the microwave instead of a double boiler, but be careful because even when it's fully melted, solid chocolate can hold its shape and still appear solid. Microwave in 10 second increments and stir it around a bit with a toothpick until it's smooth. Depending on your microwave this will take 20-40 seconds or so.
**** Do not rush or skip this step. Although you have baking soda, most of the leavening power of the batter comes from this step. When you cream the butter with the sugar, the sugar crystals punch holes the butter and aerate it. This is also why the butter needs to be not too hard but not too soft. If it is too melty the butter can't support the air pockets. These air pockets expand during the baking giving the cookie its lift and volume.
***** Do not rush or skip this step either or your cookies will spread too much and be flat as crepes. Alternatively, you can roll the dough into a log in parchment paper and slice off the cookies.
P.S. You could use kosher salt, but because the crystals are larger, you will get little 'pops' of saltiness. Which may be something you are interested in. If so, try it!!
Ingredients:
2+1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon table (not kosher) salt
1 cup (2 sticks) unsalted butter*
1/2 cup granulated sugar
1 cup packed light brown sugar
2 ounces unsweetened solid chocolate
1 teaspoon vanilla extract
2 eggs
1 12 oz bag chocolate chips**
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Melt solid chocolate***. Set aside to cool slightly but not resolidify.
3. Cream together butter, granulated sugar and brown sugar****.
4. Incorporate the melted and cooled chocolate.
5. Add the shelled eggs one at time.
6. Add the vanilla extract.
7. In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
8. With mixer on low speed, slowly incorporate the flour mixture into the butter mixture. Scrape down the mixer paddle and bowl and continue to mix just until the flour is all incorporated. Do not overmix.
9. Incorporate chocolate chips on low speed until just combined. Do not over mix.
10. Place batter on a baking sheet in the portion you want, 1/2 ounce for mini cookies, 3 oz for large cookies, giving space to spread.
11. Place sheet in refrigerator for 10-15 minutes to chill*****.
12. Bake at 375 for 9-11 minutes depending on size for crisp cookies and 7-8 minutes for chewy cookies.
* If you are using salted butter make sure to decrease the salt to 1/2 teaspoon, but do not omit completely. You need the salt as a counterpoint to the richness of the chocolate. Make sure to take the butter out of the fridge about 20-60 minutes before you need it, depending on ambient temperature. You want to be able to beat it in the mixer, but it should not be soft.
** You don't have to stick with just semi-sweet chips, try white chocolate or even peanut butter chips. You can also use crushed candy bars like Heath toffee or Butterfinger, or candies such as M&M's or Reese's pieces!
*** You can melt the chocolate in the microwave instead of a double boiler, but be careful because even when it's fully melted, solid chocolate can hold its shape and still appear solid. Microwave in 10 second increments and stir it around a bit with a toothpick until it's smooth. Depending on your microwave this will take 20-40 seconds or so.
**** Do not rush or skip this step. Although you have baking soda, most of the leavening power of the batter comes from this step. When you cream the butter with the sugar, the sugar crystals punch holes the butter and aerate it. This is also why the butter needs to be not too hard but not too soft. If it is too melty the butter can't support the air pockets. These air pockets expand during the baking giving the cookie its lift and volume.
***** Do not rush or skip this step either or your cookies will spread too much and be flat as crepes. Alternatively, you can roll the dough into a log in parchment paper and slice off the cookies.
P.S. You could use kosher salt, but because the crystals are larger, you will get little 'pops' of saltiness. Which may be something you are interested in. If so, try it!!
Free Kufi beanie hat crochet pattern
WOW!!! Here is the first crochet pattern I have ever written down! I've crocheted with my grandma since I can remember, but I always just did it. This is my first pattern. Because of this, even though t is super easy and quick, for now I will only recommend it to more intermediate crocheters. I have checked and rechecked it and made many hats from it, so I have tried to make it as correct and clear as possible, but if you make this and have any suggestions for clarity or correctness, please contact me at rika[underscore]24[at]yahoo[dot]com.
You know those little crochet baby beanies that everyone weaves the ribbon through and attaches cute little bows and flowers? They are super popular as photography props right now. Anyways, I saw one in a magazine and didn't realize how popular it was, but decided to try to crochet one myself....then realized they were everywhere! So, even though you can totally buy them in lots of different colors, here is a pattern I worked out so you can make one yourself. I've only seen them for sale in solid colors, so with this pattern you can do variegated yarn, change colors, anything you can think of!
This pattern has graduated sized for Preemie, NB, 3-6M, 9-12M, 18M, and 24M. Have fun!!
Please feel free to link to these instructions. You may sell items made with these instructions but you may not sell these instructions as your own pattern. If you do sell items made with these instructions, please give credit to Erika Luke and link to or provide URL to these instructions.
Notes:
Sizes conform to 'standardized' ASTM sizes. So they should fit the following head girths:
Preemie: 13.75"
NB: 15"
3-6M: 16.625-17.625"
9-12M: 18.125-18.625"
18M: 19.125"
24M: 20"
I used worsted weight yarn when I made my hats.
Use Hook J for all sizes except preemie which uses Hook I .
Very last row will be done with Hook I for all sizes except preemie which uses Hook H.
This pattern is worked in the round with NO slip stitch connecting end of round with beginning, except as noted.
Gauge - preemie: 2" = 10 SC; 1" = 5 rows
Gauge - all other sizes: 2" = 8 SC; 1" = 4 rows
SC = single crochet
DC = double crochet
All sizes are worked the same for the first 9 rounds. After 9 rounds, skip to the direction for the size you want:
Chain 2
Round:
1: 6 SC in second chain from hook.
2: 2 SC in each stitch from round one. (12 SC)
3: * 1 SC in first stitch from round 2, 2 SC in second stitch, repeat from * around. (18 SC)
4: * 1 SC in first 2 stitches from round 3, 2 SC in third stitch, repeat from * around. (24 SC)
5: * 1 SC in first 3 stitches from round 4, 2 SC in fourth stitch, repeat from * around. (30 SC)
6: * 1 SC in first 4 stitches, 2 SC in fifth stitch, repeat from * around. (36 SC)
7: * 1 SC in first 5 stitches, 2 SC in sixth stitch, repeat from * around. ( 42 SC)
8: * 1 SC in first 6 stitches, 2 SC in seventh stitch, repeat from * around. ( 48 SC)
9: * 1 SC in first 7 stitches, 2 SC in eighth stitch around, repeat from * around. (54 SC)
Preemie:
Round 10: Chain 3 (this is equivalent to first DC). In next stitch, 3 DC. *Skip 3 stitches. In fourth stitch from previous shell, 4 DC. Repeat from * 11 more times. Skip 3 stitches. In fourth stitch from previous shell, 2 DC. Join to beginning of row, at the third chain stitch with a slip stitch.
Rounds 11-13: Slip stitch in first two stitches from chain. Chain 3 (this is a equivalent to a DC). In the space between the 2nd and 3rd DC of the shell stitch, 3 DC. *In the space between 2nd and 3rd DC of next shell, 4 DC. Repeat from * 11 more times. In last half-shell, 2 DC in the space between. Join to beginning of row, at the third chain stitch with a slip stitch.
Rounds 14-16: SC even in each stitch, 54 stitches
Round 17. Switch to hook H. SC even in each stitch, 54 stitches. Connect to first stitch of row with a slip stitch. Secure and hide yarn end.
NB:
Rounds 10-11: SC even in each stitch, 54 stitches in each round.
Round 12: Chain 3 (this is equivalent to first DC). In next stitch, 3 DC. *Skip 3 stitches. In fourth stitch from previous shell, 4 DC. Repeat from * 11 more times. Skip 3 stitches. In fourth stitch from previous shell, 2 DC. Join to beginning of row, at the third chain stitch with a slip stitch.
Rounds 13-15: Slip stitch in first two stitches from chain. Chain 3 (this is a equivalent to a DC). In the space between the 2nd and 3rd DC of the shell stitch, 3 DC. *In the space between 2nd and 3rd DC of next shell, 4 DC. Repeat from * 11 more times. In last half-shell, 2 DC in the space between. Join to beginning of row, at the third chain stitch with a slip stitch.
Rounds 16-18: SC even in each stitch, 54 stitches.
Round 19. Switch to hook I. SC even in each stitch, 54 stitches. Connect to first stitch of row with a slip stitch. Secure and hide yarn end.
3-6M:
Round 10: * 1 SC in first 8 stitches, 2 SC in ninth stitch around, repeat from * around. (60 SC).
Rounds 11-13: SC even in each stitch, 60 stitches in each round.
Round 14: Chain 3 (this is equivalent to first DC). In next stitch, 3 DC. *Skip 3 stitches. In fourth stitch from previous shell, 4 DC. Repeat from * 13 more times. Join to beginning of row, at the third chain stitch with a slip stitch.
Rounds 15-17: Slip stitch in first two stitches from chain. Chain 3 (this is a equivalent to a DC). In next stitch, 3 DC. *In the space between 2nd and 3rd DC of next shell, 4 DC. Repeat from * 13 more times. Join to beginning of row, at the third chain stitch with a slip stitch.
Rounds 18-20: SC even in each stitch, 60 stitches.
Round 21. Switch to hook I. SC even in each stitch, 60 stitches. Connect to first stitch of row with a slip stitch. Secure and hide yarn end.
9-12M:
Round 10: * 1 SC in first 8 stitches, 2 SC in ninth stitch around, repeat from * around. (60 SC).
Round 11: * 1 SC in first 9 stitches, 2 SC in tenth stitch around, repeat from * around. (66 SC).
Rounds 12-15: SC even in each stitch, 66 stitches in each round.
Round 16: Chain 3 (this is equivalent to first DC). In next stitch, 3 DC. *Skip 3 stitches. In fourth stitch from previous shell, 4 DC. Repeat from * 14 more times. Skip 3 stitches. In fourth stitch from previous shell, 2 DC. Join to beginning of row, at the third chain stitch with a slip stitch.
Rounds 17-19: Slip stitch in first two stitches from chain. Chain 3 (this is a equivalent to a DC). In next stitch, 3 DC. *In the space between 2nd and 3rd DC of next shell, 4 DC. Repeat from * 14 more times. In last half-shell, 2 DC in the space between. Join to beginning of row, at the third chain stitch with a slip stitch..
Rounds 20-22: SC even in each stitch, 66 stitches.
Round 23. Switch to hook I. SC even in each stitch, 66 stitches. Connect to first stitch of row with a slip stitch. Secure and hide yarn end.
.
18M:
Round 10: * 1 SC in first 8 stitches, 2 SC in ninth stitch around, repeat from * around. (60 SC).
Round 11: * 1 SC in first 9 stitches, 2 SC in tenth stitch around, repeat from * around. (66 SC).
Round 12: * 1 SC in first 10 stitches, 2 SC in eleventh stitch around, repeat from * around. (72 SC).
Rounds 13-17: SC even in each stitch, 72 stitches in each round.
Round 18: Chain 3 (this is equivalent to first DC). In next stitch, 3 DC. *Skip 3 stitches. In fourth stitch from previous shell, 4 DC. Repeat from * 16 more times. Join to beginning of row, at the third chain stitch with a slip stitch.
Rounds 19-21: Slip stitch in first two stitches from chain. Chain 3 (this is a equivalent to a DC). In next stitch, 3 DC. *In the space between 2nd and 3rd DC of next shell, 4 DC. Repeat from * 16 more times. Join to beginning of row, at the third chain stitch with a slip stitch.
Rounds 22-24: SC even in each stitch, 72 stitches.
Round 25. Switch to hook I. SC even in each stitch, 72 stitches. Connect to first stitch of row with a slip stitch. Secure and hide yarn end.
24M:
Round 10: * 1 SC in first 8 stitches, 2 SC in ninth stitch around, repeat from * around. (60 SC).
Round 11: * 1 SC in first 9 stitches, 2 SC in tenth stitch around, repeat from * around. (66 SC).
Round 12: * 1 SC in first 10 stitches, 2 SC in eleventh stitch around, repeat from * around. (72 SC).
Round 13: * 1 SC in first 11 stitches, 2 SC in 12th stitch around, repeat from * around. (78 SC).
Rounds 14-18: SC even in each stitch, 78 stitches in each round.Round 19: Chain 3 (this is equivalent to first DC). In next stitch, 3 DC. *Skip 3 stitches. In fourth stitch from previous shell, 4 DC. Repeat from * 17 more times. Skip 3 stitches. In fourth stitch from previous shell, 2 DC. Join to beginning of row, at the third chain stitch with a slip stitch.
Rounds 20-22: Slip stitch in first two stitches from chain. Chain 3 (this is a equivalent to a DC). In next stitch, 3 DC. *In the space between 2nd and 3rd DC of next shell, 4 DC. Repeat from * 17 more times. In last half-shell, 2 DC in the space between. Join to beginning of row, at the third chain stitch with a slip stitch.
Rounds 23-25: SC even in each stitch, 78 stitches.
Round 26. Switch to hook I. SC even in each stitch, 78 stitches. Connect to first stitch of row with a slip stitch. Secure and hide yarn end.
A sampling of what's currently available on Etsy
Below is a mini-gallery of just a few of the items available to order through ErikaLuke.etsy.com
Contact, Ordering and Shipping information
If you are interested in purchasing any item noted here, I usually post the Etsy link to it. Some items not available on Etsy may be available directly through me. See information below to order.
Email: rika_24@yahoo.com
Located in the North County San Diego area. Local pick up may be arranged with no shipping.
Payment accepted:
Shipping:
Returns and exchanges:
Note: I take great pride in my work and take the time to be sure all seams are 'locked', and all edges finished. Topstitching and decorative stitching are straight and even for a professional finish. I want to make sure you will be perfectly pleased with your item and by following the recommended care, are able to use it for its full lifetime. If you are ever dissatisfied for any reason or have any concerns, please contact me and I am happy for the opportunity to correct and address the situation.
Email: rika_24@yahoo.com
Located in the North County San Diego area. Local pick up may be arranged with no shipping.
Payment accepted:
- Pay pal (credit cards accepted through Pay Pal only)
- Cash (do not mail cash)
Shipping:
- All items will be shipped anywhere in the US by USPS first class mail, priority mail or parcel post, according to weight, unless other arrangements are made.
- Items will ship within 3 business days of receipt of cleared payment.
Returns and exchanges:
- Defective items may be returned for refund or exchange (if available) within 30 days of my ship date. Therefore, it is important that you open and inspect your item immediately upon delivery.
- All items are sent with delivery confirmation. If you do not receive your item within the estimated ship time, please contact me me and I will try to track it. In the event I cannot confirm delivery we will work out a replacement (if available) or a refund.
- Exchanges will only be made within 30 days of my ship date for unused items in saleable condition.
- Please contact Erika Luke by e-mail to initiate all returns and exchanges. Erika Luke will pay shipping for defective or 'lost' items. Buyer to pay shipping for exchanges.
Note: I take great pride in my work and take the time to be sure all seams are 'locked', and all edges finished. Topstitching and decorative stitching are straight and even for a professional finish. I want to make sure you will be perfectly pleased with your item and by following the recommended care, are able to use it for its full lifetime. If you are ever dissatisfied for any reason or have any concerns, please contact me and I am happy for the opportunity to correct and address the situation.
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