Wednesday, December 15, 2010

Rosemary Chicken Fried Chicken

In between all the holiday goodies we still need to eat real food. I've been on kind of a chicken kick lately, so tonight I made my own version of Chicken Fried Chicken. Yes, I actually thought of a recipe all by myself! What sets this apart from your everyday chicken fried chicken is that I use Rosemary flavored crackers for the crust.

Carr's Rosemary crackers:

You could use any kind of crackers you like, but I love the Rosemary crackers because they perfectly compliment the chicken. The only other seasoning I add is a little salt and pepper on the chicken before I coat it.

Here's what you will need to make this:

Tenderized chicken breasts

1 box Carr's Rosemary crackers

1 cup flour

2 eggs, beaten with a tablespoon of water added

salt and pepper

Oil for frying (I use Canola oil)

Crush the crackers in a ziploc bag using a rolling pin. See how pretty they are with those little bits of Rosemary? Can you even see the little bits of Rosemary? Trust me, they are there. The crackers look and smell so good I almost hate to destroy them.

Crush the crackers as finely as you can. Turn the bag over and crush them some more. Think about someone who made you mad today, it's more satisfying that way. They should look something like this:

Prepare your flour and egg wash. I used 1 cup of flour for the two chicken breasts I used. Adjust the amount as needed depending on how much you are making. Beat the eggs and water together in a separate pan. Heat the oil while you are prepping the chicken. Did you notice the white stuff in the pan of oil? It's true, I confess... I snuck a few pats of butter into the oil. Because I'm sneaky like that. Call it stealth butter.

Lightly salt and pepper your chicken. You don't need very much because the crackers are salted, but this is your only chance to season the chicken. I bought this chicken already tenderized and pre-packaged at my HyVee store, but if that's not available you can ask them to tenderize for you or do it yourself if you like to beat your food into submission. These are bigger than they look, one is more than enough for two people. I made two, but they are great as leftovers, they are even good cold. I'm guessing it will take us about 3 days to eat this.

Dredge the seasoned chicken in the flour and shake off the excess. Next, dip it in the egg wash. The flour helps the egg wash stick, and together they will act like a "glue" that will hold the cracker crumbs on the chicken, giving you a beautiful, thick, yummy crust. Dip it into the cracker crumbs last, making sure every bit of the chicken is coated and then shake off the excess crumbs. Place it in the hot oil and stand back while magic happens. If your pieces are big like these, cook them one at a time. Crowded food doesn't brown as well.

When the first side is nicely browned, very carefully turn it over. You might even want to cut the pieces in half to make them easier to work with. Just be careful that you don't splash the hot oil all over the place.

When the second side is browned (it won't take as long as the first side) carefully remove from the pan and place on a paper towel lined plate to drain the excess oil. When this is on the plate you can really appreciate how big these are. They didn't look that big when I bought them, but by the time you do the crust they are huge!

Serve with your favorite veggies and dig in!

Now... back to the cookies.

Monday, December 13, 2010

Holiday Treats

I woke up the other day and it was December. I'm not sure how that happened. Anyway, now that the month is nearly half over and next time I blink it will be Christmas, I'm going to get busy and post some of my favorite holiday recipes.

Lets start with some easy stuff.


This is actually the Fantasy Fudge recipe on the back of the Kraft Marshmallow Creme jar. It's easy and takes very little time to make, and you can change it up to make different flavors. Chocolate is the best though.

Here's what you need:

1 1/2 sticks butter
3 cups sugar
2/3 cup evaporated milk (one of those small 5 oz cans = 2/3 cup)
1 12oz pkg semi-sweet chocolate chips
1 7oz jar marshmallow creme
1 cup chopped walnuts
1 tsp vanilla

Line a 9 x 13 pan with foil and butter the foil, or just butter the pan. I use foil because then I can lift the whole thing out of the pan to cut it.

Melt evaporated milk, sugar and butter in a saucepan.

Bring it to a full rolling boil over medium heat, stirring constantly. Boil for 5 minutes - set your timer. Keep stirring. When 5 minutes is up, remove from heat. Stir in chocolate chips until melted. Fold in marshmallow creme.

Once the chocolate and marshmallow is thoroughly mixed together, it will be beautiful and glossy like this:

Mix in the vanilla and nuts. Pour into pan, set pan on cooling rack and cool at room temperature. Cut into small squares when cool.

Now, you can leave the nuts out of you don't like them. You can also make different flavors by changing the flavor of the chips. Use white chips and add pecans, Reeses peanut butter chips and chopped peanuts, or use those Andes mint baking chips and substitute peppermint extract for the vanilla. Use your imagination!


Here's another extremely yummy treat that is similar to a fudge. I have been making this every year for all of 2 decades. The recipe came from a former co-worker. We thought it would be fun to put together a booklet of recipes, and then we made everything and had a tasting party. One bite of this was pure bliss. I am providing the original recipe here, but I usually leave out the coconut, and sometimes I have even left out the marshmallows.

Christmas Bars

Don't ask, because I have no idea why these are called Christmas Bars. Just call it a mouthful of yummy peanut-buttery-butterscotch goodness.

1 stick butter
1/4 tsp Butter Flavoring
1 cup chunky peanut butter
1 12oz pkg butterscotch chips
1/2 tsp Maple Flavoring
1/2 tsp Burnt Sugar Flavoring
3/4 cup coconut (optional)
1/2 10oz pkg mini marshmallows

Melt butter, peanut butter, butterscotch chips and butter flavoring in the microwave. Set aside and cool for about 15 minutes.

Stir in maple and burnt sugar flavors. Fold in coconut and marshmallows. Press into a 9 x 9 inch square pan (I use an 11 x 7 inch pan) and cool until firm. Cut into squares.

You can find Butter and Maple flavoring in most stores. I get the Burnt Sugar flavoring at HyVee.


OK, lets do one more. I got this one about 20 years ago from another former co-worker. It's also very simple and really, really good.

Salted Nut Roll Bars

1 cup peanut butter
2 lbs white almond bark
3 cups Rice Krispies
2 cups dry roasted peanuts (chopped)
2 cups mini marshmallows

Chop the peanuts. It doesn't matter how finely you chop them, it just depends on how big of peanut chunks you like. I just gave mine a quick rough chop.

Melt peanut butter and almond bark in microwave. Mix well.

Stir in cereal, peanuts and marshmallows. Spread into buttered jelly roll pan. Refrigerate until firm. (I let mine set at room temperature and it was fine.) Cut into squares.

That's enough for now, but I'll be back soon with some great cookies!

Wednesday, December 8, 2010

Chicken Piccata

One of the perks of my job as a nurse practitioner is that I get to have lunch in the medical staff dining room on weekdays. They set up a decent salad bar, and several choices of hot dishes and sides.. I won't mention the desserts, because today I want to take a break from all the sweetness that abounds during this time of year. Besides, I need to leave that stuff alone anyway! Unfortunately, it's still "hospital food", and the Chicken Piccata I had yesterday left me really hungry for Chicken Piccata made somewhere other than the hospital kitchen. The hospital version was certainly edible, but the flour coating was falling off in big, sticky sheets, I had to use my imagination to appreciate much in the way of lemon flavor, and I think mine had all of 3 capers on it. I shouldn't complain though, because I could have been eating cafeteria food, and I'm guessing they probably weren't serving Chicken Piccata in the cafeteria.

Chicken Piccata is a really simple dish to make, so I don't know why I haven't tried it at home before. It's really just a tenderized chicken breast simmered in a simple lemony sauce made with either chicken stock or white wine, and some capers.

Capers are what make it special, I think. I love that piquant burst of flavor that fills your mouth when you bite into them. Capers are the immature flower buds of a perennial plant which is native to the Mediterranean and some parts of Asia. After harvesting, the buds are dried in the sun and then pickled in a brine made with vinegar or wine. The ones I used were packaged in balsamic vinegar. Yum! You can find capers in the grocery store next to the pickles and olives.

When it came down to searching for the perfect recipe, I just did a Google search for Chicken Piccata, and got a whole list of sites. This is really because I was too lazy to search through all my cookbooks. I looked at several of them -,,, to name a few... there are more. The one I settled on, though, came from one of my favorite Food Network stars, Giada De Laurentiis on I liked her recipe the best because it used basic ingredients and looked easy to make. I have 3 of Giada's cookbooks, and her Turkey Meatballs with Marinara Sauce is a staple at my house. Next time I make a batch I will be sure and share it with you! And yes it's true, I was even too lazy to look through my Giada cookbooks.

I keep trying to post links, but for some reason they don't show up in the finished post, so if any of you have any helpful hints for me I would love to hear from you!

Giada's Chicken Piccata

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt (regular salt is fine here) and freshly ground black pepper (or not)

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped (or just stick a sprig or two on the side like I did)

You can see here that I already strayed from the recipe in that I had the cute guy behind the meat counter run a couple of chicken breasts through the tenderizer for me. When you use tenderized chicken, you can cut the finished dish with a fork.

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.

Seriously now, did you think I was really going to measure my oil and butter? For me, it was more like a couple of turns of EVOO (oops, wrong show...) and cut off a few good sized chunks of butter.

When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. I only made 2 pieces, so that was easy. (It's okay if you don't time this, just cook it until it is a nice golden brown)

Looking good!

When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.

When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat, then remove chicken from pan and set aside on a plate.

Into the pan add the lemon juice, stock and capers.

I used these cute little Meyer lemons I got at Whole Foods.

Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.

Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. I thought a couple of lemon slices made it look even more festive.

As you can see, I strayed from the recipe yet again and got a little carried away with the capers. I used the whole jar. I was feeling deprived. It was a bit much, but I think if I had made 4 pieces of chicken like Giada did, it might have been okay. I do have to admit that my husband made a snide remark today about not putting any lemon on his food... so I guess he wasn't a fan. *sigh* Oh well, that's what I get for marrying a regular meat and potatoes guy. This chicken would be darn good even without the sauce, so next time there will just be more lemony goodness for me!

If the link below is not clickable, just copy and paste into your browser window. Enjoy!

Saturday, December 4, 2010

My Favorite Holiday Salad

The only similarity between this and the Red Jello recipe made famous by the Lutheran Church Basement Women, is that this recipe uses red Jello and hot water. My mom has been making this salad for holiday dinners for as long as I can remember. I think she does it just for me because it's always been my favorite. What makes it unique is that it has walnuts in it. There is something about the combination of the nuts, celery and apples that goes mixed in with the cinnamon candy flavored jello that is just too good for words. I could make a snarky remark about nutty jello and the Lutheran Church Basement Women, but I'll be nice. Don't be afraid of nutty jello though, because each bite of this is a cool burst of sweet-apple-cinnamon-nutty-crunchy goodness that will make your mouth very, very happy. Just think, you will be getting your fruit, veggies, and your Omega-3s all in one sweet treat. Sounds healthy to me!

Cinnamon Jello Salad

1 small box cherry Jello (it's okay to use sugar-free jello if you like)

1 cup hot water

1/2 cup boiling water

1/4 cup cinnamon red-hot candy

1 cup apples (peeled and chopped)

1 cup chopped celery

1/2 cup chopped walnuts

Pour 1/2 cup boiling water over the red-hot candy in a small bowl, set it aside until dissolved, and then add enough water to equal 1 cup of liquid. Pour 1 cup hot water over jello and stir until dissolved. Add the cinnamon water to jello, and refrigerate. When it is almost set, stir in walnuts, apples, and celery. We make this in a 9 x 13 baking dish and cut into squares to serve.

Love it! Thanks, Mom.

Friday, November 26, 2010

Toll House Pie

I'll make this quick because I'm suffering from post-holiday-can't-get-my-butt-in-gear syndrome. If you want an easy, but delicious dessert, this is your baby. I've been hearing my friend MaryBeth talk about this pie for awhile now, and she has graciously shared the recipe. At first I had a hard time imagining a chocolate chip cookie inside of a pie crust, but this works. It really does! I could see topping this with a scoop of vanilla ice cream, but everyone liked it all by itself.

Toll House Cookie Pie

2 eggs

1/2 cup flour

1/2 cup sugar

1/2 cup brown sugar

1 1/2 sticks butter, softened

1 cup walnuts, chopped

1 cup semi-sweet chocolate chips

1 9-inch pie shell

Heat your oven to 325 degrees F. In large bowl, beat the eggs at high speed until foamy, about 3 minutes.

This is what mine looked like:

Beat in flour, sugar, and brown sugar until well blended, then beat in the butter.

Since this only has 1/2 cup of flour, the consistency will be light, like chocolate chip cookie dough is before you add all the flour:

Next, stir in the chocolate chips and nuts, and pour (mine was thick so I used a spatula to scoop it) into your prepared pie crust:

Bake 55-60 minutes or until knife comes out clean.

Finished pie:

Yum! Thanks again, MaryBeth!

Wednesday, November 24, 2010

Thanksgiving Eve and Cider Pumpkin Bread

Twas the night before... oh wait, that's the wrong holiday. It's 10:30 pm and I have already made my pie crusts. Four of them. I had to turn on the ceiling fan by the time I was on the third one because I was sweating from patting out that dough while standing next to a 450 degree oven. Slaving over a hot stove is about right!

The crusts are pre-baked and cooled, ready for the various fillings in the morning. My sweet potatoes are cooked and the Whiskey Maple Cream Sauce I made for the pecan pie is done and everything is in the fridge ready for finishing before we head over to my parent's house tomorrow.

The last thing I'm doing tonight is trying a new recipe I found while browsing the Food Network website. So far, I haven't been able to get links to post here, but if you search the recipe title on their site you will find it. It was submitted by a viewer and not one of the Food Network chefs, so the "FN chefs have not tested this recipe and therefore, we cannot make representation as to the results." Fine. Good thing they have me to do their work for them. Anyway, judging by how yummy the batter tasted, this one will be a keeper! I didn't have time to deal with photos tonight, but I'll post the recipe anyway.

Cider Pumpkin Bread

2 cups brown sugar (I won't say "packed", because when was the last time you ever saw a recipe where you don't pack the brown sugar?)

2 cups pumpkin puree (1 can)

2 eggs

1 cup oil

1 cup apple cider

4 1/2 cups flour

2 Tablespoons baking powder (No, this isn't a typo, it really says 2 tablespoons)

1 Tablespoon cinnamon

1 cup raisins (If you don't like raisins, leave them out... I did.)

1 cup walnuts

Preheat oven to 350 degrees F.

Combine brown sugar, pumpkin, eggs, oil, and cider. Add dry ingredients to pumpkin mixture and mix until moistened. Add raisins if you like them, and walnuts, and mix thoroughly. Divide the batter into 2 portions and pour into 2 greased loaf pans. Just to be different, I sprinkled some sugar on top of the batter. Place in oven (Really? Did they think we wouldn't know to do that?) and bake for 50 minutes. Cool in pans on rack until room temperature. Remove from pans and serve.

My loaf pans are these ginormous 10 inch things, so my quick breads usually turn out wide but not very high. This time I am experimenting with some of those little disposable foil loaf pans. These measure about 5 x 3-ish inches, and come in a package of 5 for $1.50 at Walmart. This recipe filled 7 of them. Since the pans are small, I cut the time down to 40 minutes - just guessing here. I just took a quick peek, and with 8 minutes of baking time left, they look beautiful! I will take a picture when they are done and post it later after the holiday craziness is over.

In the meantime, I want to wish everyone a blessed Thanksgiving holiday. I know that I have so much to be thankful for today. More than you know.

Okay, the timer just went off. *runs into kitchen* I cannot wait to show you these loaves. They are gorgeous, 40 minutes was perfect. I did the "insert toothpick" test and it was perfectly clean. The sugar on top makes them look nice and sparkly, which is really cool if you like sparkly things. Hopefully they will cool quickly so I can wrap them up so I can go to bed. It's been a very long day!

Coming soon... Pecan Pie with Whiskey Maple Cream Sauce (courtesy of Pioneer Woman), and Toll House Pie (courtesy of my good friend Mary Beth.)

Update 11/26 Everyone was laughing at me yesterday because I made them wait until I got my pictures of the food before they could eat. The pumpkin bread is delicious! It's very moist, and the sugar on top adds a nice, subtle crunchy sweetness. This will be my go-to recipe for the future.

Here is the batter all ready for the oven:

One of the finished loaves:

A couple of slices: I love the pretty pumpkin color of this bread. I had it for breakfast this morning.

Friday, November 19, 2010

Pumpkin Pie... Round 2 & Pastry Flour

Okay, true confession time. When I was typing the recipe in my last post I realized that I had misread the ingredients for the pie filling. Instead of 3/4 cup brown sugar, I thought it said 1/4 cup. Blame it on the bifocals. Yeah, that works for me. That, along with the fact that I had completely forgotten to try my new pastry flour, is the reason why I decided to make another pie. The one with not enough brown sugar looked pretty, but it did not really taste very good. If I had tasted the filling I would have noticed it wasn't right. I don't know why I didn't, I usually am all over tasting stuff. Needless to say we each tried a piece and the rest ended up in the trash. If I had a nickel for every time I had to throw something in the trash because I screwed it up, well, I would definitely be able to quit my day job. So... here we go again!

Here's the scoop on the pastry flour. Arrowhead Mills Organic Whole Grain Pasty Flour. I found it at Whole Foods. See there in the background how I already have my oven preheated to 450 like a good girl? Yep, I'm doing it right this time.

This is a whole grain flour made from spring wheat, which is softer and has less gluten than the hard winter wheat used to make all-purpose flour. It is supposed to be better for pastries and cakes because of it's lighter texture. I like that it's whole grain. I admit I don't really care about it being organic, but I know that is important to some people so I consider it a plus. My favorite thing is that it's made from wheat grown in Colorado. I love anything to do with Colorado.

I can tell the difference in the color of the dough with this flour.

When I partially baked the crust, I noticed the edges had already started to brown. I usually use one of those pie shields to keep the crust from over-baking, but since this filling recipe fills even a deep dish pie pan almost to the top, a pie shield would leave it's mark in the finished pie. That will never do, because it has to look pretty. The good thing is that the crust didn't puff up during the pre-baking process. I'm much happier when I don't have to do an intervention with my food.

I made the same pumpkin-eggnog filling as before, only this time I made sure I did it right and tasted it. Yum. I also am 2 for 2 on getting it into the oven without spilling. Yay me... yeah right. Guess who forgot to reset the oven timer after she turned the heat down to 300? I guess I really did need to practice before turkey day after all. All is well though, with a little babysitting it all turned out just fine.

This pie is much prettier than the other one.

All dressed up and ready for tasting.

The filling on this one is wonderful, with just the right amount of sweetness and spice. The crust... well, let's just say I am disappointed. It looks good and is flaky enough, but I think the whole grain makes it more coarse rather than that nice delicate flakiness you expect in a good pie crust. I also think the whole wheat flavor is too strong. The crust should complement the filling, not compete with it. If you use a lot of whole grain products you might like this, but I'm really glad I tested this now before I crank out all my Thanksgiving pies next week.

If anyone out there wants to borrow a cup or two of pastry flour... call me.

Wednesday, November 17, 2010

Pumpkin Pie

Is anybody else staring into space with your mouth hanging open in shocked disbelief that Thanksgiving is a week from tomorrow? That means the next time I blink my eyes it will be here, so I had better start thinking about getting ready. My job is always pies, so today I am doing a dry run of my pumpkin pie. Nah.. I really don't need practice, I just can't wait another week to eat pumpkin pie. Of course I'm mad now, because I found "pastry flour" at Whole Foods last week and wanted to try it, but just now realized that I completely forgot about it. Oh well, I had King Arthur flour in my cannister and that always works just fine.

I have several different pie crust recipes, and I'm always looking for the perfect one. Today I pushed the "easy" button and made the Pat-A-Pan Pie Crust from one of my favorite books, The Amish Cook's Baking Book. This is a great crust if you are teaching your kids to cook because you make it right in the pan, and you get to put your hands in it, but it doesn't terrorize your kitchen by leaving a huge mess. It's flaky and crispy, and super easy. It only works for a single crust pie though, you can't double it and it's too tender to roll out or transfer to another pan. For single crust pies and/or if you're in a hurry it's perfect.

Pat-A-Pan Pie Crust

1 1/2 cups flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 Tablespoons cold milk

Place the flour, sugar, and salt in a 9-inch pie pan and mix with your fingers until evenly blended. Mixing anything with your hand is fun, so do it. In a measuring cup (use a 2-cup one for this) mix the oil and milk with a whisk until it looks creamy.

Pour oil/milk mixture over the flour mixture and mix with a fork until is completely moistened.

Now pat the dough with your fingers until it is even on the bottom and all the way up the sides. The book says now to flute the edges, but I don't think this crust really works very well for that because it's not a real firm dough, in fact it will feel a bit oily when you have your hands in it. I'm using an old vintage deep dish pie pan which I love because all I have to do is press the dough into the already fluted edges, and it's good to go.

Now you can either prebake the crust if you need to, or partially bake it. I always partially bake my crusts when I'm making a single-crust pie, I think they just turn out more flaky on the bottom, and I hate a doughy bottom crust. To partially bake your crust, heat the oven to 450. Prick the crust all over with a fork, then place a sheet of heavy-duty foil in the pan and press it down against the crust inside the pan so it covers the entire crust. Bake it for 6 minutes, then remove the foil and bake an additional 4 minute. Set it aside to cool while you prepare your filling. Keep a close eye on this, if it starts to puff up just poke it more with that fork.

Now for the filling. I use the Pumpkin Pie recipe from The Fannie Farmer Baking Book by Marion Cunningham. No, she is not Richie's mom. This book has been my "baking bible" for years, but I am guilty of going rogue for this one because I substitute eggnog for the evaporated milk. Even if you don't like eggnog don't be afraid to try this. You can't really taste the eggnog, but it gives it a nice but subtle extra layer of flavor and creaminess that you can't beat. Don't even bother with the recipe on the back of the Libby's can, it's nowhere near as good as the woman who is not Richie's mom's recipe. Trust me on this, you won't be sorry.

Pumpkin Pie

1 partially baked pie shell
2 cups pumpkin puree, either cooked fresh (I have no idea how to do this) or canned. (I use 1 can of Libby's, be sure you get straight pumpkin and NOT pie filling.)
3 eggs
1 1/2 cups evaporated milk or heavy cream (or eggnog)
3/4 cup brown sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp powdered ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice

(or use 3 1/2 tsp Pumpkin Pie Spice instead of the individual spices)

Heat oven to 450. In large bowl, beat together the pumpkin and eggs. Add the milk/cream/eggnog and sugar, then the salt and spices. Beat until smooth. Pour into the cooled pie shell and bake for 10 minutes, then turn the oven down to 300 and bake for about 30-40 minutes, or until the filling is almost set. A sharp knife inserted just off center will come out clean, with traces of custard on it. The center should not be completely firm. In my oven, 35 minutes was a little bit too long, so start at 30 minutes and then you can always leave it in a little longer if needed.

Even with this deep dish pie pan, the filling really fills it up. I baked this on a foil lined pan in case I spilled it because it's hard to get it in the oven without spilling. I did good this time, no spills! You would never know I could get anything in my oven without spilling, as evidenced by the number of crusty burned spots that reside on the bottom of my oven.

Finished pie:

Pumpkin pie is never complete without a healthy dollop of whipped cream. I love the "extra creamy" Cool Whip, and my brother's family swears by the canned Reddi Whip, which is actually real whipped cream. The best ever though, is the homemade whipped cream that my grandma used to make. There's no right or wrong, just whatever you like and have time for. I remember one holiday gathering when I was a kid, my Aunt Margie literally buried my slice of pie under a small mountain of that sweet, creamy goodness. She said it was because I needed to put some meat on my bones. Well, thanks Aunt Margie, it worked...