Are you like me when it comes to anything cinnamon? If it has cinnamon in its title I am immediately salivating. Cinnamon Cookies, Cinnamon Rolls, Cinnamon . . . well, anything . . . I am on it!
Happy Valentines Day to all you lovers out there. I thought it would be fun to show you what my Valentines menu will be for today. Yes, I do like to spoil my honey on this special day of the year. There are those who would rather be taken out for a meal, but I am not one of them. Nothing beats anything I can cook for myself, seriously. I am not being bold in saying that. I am not able to afford to go to a really good restaurant, so I make do at home and in all truth we have a much nicer meal than we could buy out. We would rather spend any extra cash on going to a film or something like that.
So here you go . . . my Valentines Menu for February 14th, 2014.
Breakfast will be Sweetheart's French Vanilla Eggy Bread. Heart shaped French Toast, served with crisp bacon and real Maple syrup. I don't think he will complain!
It will probably be near noon by the time he finishes this so I doubt I will make him any lunch, but I will have something on hand that he can use to hold away the hunger pangs until dinner is served. I think some of these tasty Ginger Scones will go down a real treat. I know that they are a particular favourite with him, and with me as they are quick and easy to make, and we both love ginger.
*Gingerbread Scones with a Lemon Glaze*
Makes about 16
Printable RecipeDelicious scones, with a tender crumb, and a bit of a snap! The raisins are optional. So is the chopped candied ginger on top. Fabulous!
1 ounce butter, softened
55g of soft light brown sugar (1/4 cup, firmly packed)
1 large free range egg yolk
375g self raising flour (2 1/2 cups)
3 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
250ml of buttermilk (1 cup)
2 TBS treacle or golden syrup (can use molasses)
a handful of raisins (optional)
Additional buttermilk for tops
For the Lemon Glaze:
160g icing sugar, sifted (1 cup)
1/2 ounce of butter, melted
1 TBS fresh lemon juice (more if needed)
To decorate some chopped candied ginger or lemon zest(optional)
Preheat the oven to 220*C.425*F/ gas mark 7. Butter a 9 inch square cake tin. Set aside.
Cream together the butter, brown sugar and egg yolk until light and fluffy, in a large bowl. Sift the dry ingredients together. Mix together the buttermilk and the syrup. Add the dry ingredients to the creamed ,mixture along with the buttermilk mixture. Use a knife to cut the buttermilk mixture through the flour to make a soft and sticky dough. (If using raisins add them now.) Turn out onto a lightly floured surface and knead lightly until smooth. Pat out into a 3/4 inch thick round. Cut with a sharp round 2 inch cutter, tapping straight down and up. Place the rounds into the baking pan, just barely touching. Gently knead the scraps and repeat until all are used. Brush the scones with some additonal buttermilk.
Bake for about 20 minutes, until risen and golden brown. Remove from the oven and allow to cool for 10 minutes before proceeding.
Whisk together the ingredients for the lemon glaze until you have a smooth drizzable icing. You may need more lemon juice to give you the right consistency. Spoon this glaze over the warm scones and decorate the tops with some candied ginger or lemon zest.
These scones are best made on the day of serving, although they can be frozen for up to 3 months, unglazed. Thaw in an oven, wrapped in foil, before glazing.
A romantic Dinner for Two in the early evening prior to show time. These are my picks for the main and for dessert. Since the main is a couple of nice steaks, I will be serving some salad and a baked potato on the side. But first up a delicious soup . . .
This cauliflower soup is a real favourite of the Toddsters. The simple garnish of sauteed mushrooms and chopped chives makes it look really elegant.
*Creamy Cauliflower Soup with Sauteed Mushrooms*
Serves 8
Printable Recipe
A deliciously rich and creamy soup topped with a beautiful garnish of sliced mushrooms sauteed until golden brown.
1 large cauliflower, about 3 pounds, trimmed and chopped
1 large potato, peeled and chopped
1 medium onion, peeled and chopped
fine seasalt and ground white pepper
2 TBS butter
4 TBS olive oil
1 1/4 litre of chicken stock (5 cups)
600ml of full fat milk (2 1/2 cups)
142ml carton of double cream (a very generous 1/2 cup)
250g chestnut mushrooms, cleaned and sliced (about 1 pound)
freshly ground black pepper
1 to 2 TBS chopped fresh chives
Heat the butter and half of the oil in a large saucepan. Add the cauliflower, potato and onions. Stir to coat then reduce the heat to low and cover. Allow to sweat for about 10 minutes, stirring every couple of minutes or so to prevent them from catching and colouring. Pour in the stock and bring it up to the boil. Add the milk and gently return to the boil, then immediately reduce the heat to low and simmer, uncovered for a firtjer 10 to 15 minutes, until the vegetables are very soft. Add the cream. Blitz with a stick blender until smooth. Season to taste with salt and ground white pepper. Keep warm.
Heat the remaining oil in a large skillet, until very hot. Add the mushrooms and flash fry until golden brown. Season with some salt and black pepper to taste.
Ladle the hot soup into heated soup bowls. Top each with some of the fried mushrooms and a sprinkle of chives. Delicious!
I will cook my steaks according to my most excellent instructions which you can find here. This is what works for me. We like our steaks medium rare. I think it is a sin to cook any steak worth grilling to well done. In my honest opinion . . . you are ruining it,but to each their own.
I love this stilton butter on steaks. It's simple to make and yet it melts over the steaks in a delicious sauce that everyone loves. Steak and stilton are a marriage made in heaven to be sure . . .
*Stilton Butter*
Makes 8 servings
Printable Recipe
This is excellent shaped into logs, chilled and then sliced and serve atop hot grilled steaks!
3 1/2 ounces butter (scant 1/2 cup) at room temp
6 ounces Stilton cheese (11 1/2 TBS), at room temp
4 TBS finely chopped flat leaf parsley
3 cloves of garlic, peeled and crushed (can use less if you prefer not so strong a flavour)
coarse sea salt to taste
freshly ground black pepper to taste
Place all of the ingredients with the exception of the seasoning into a bowl and mash together until well combined. I like to use a fork for this. Season to taste with salt and pepper. Shape into a log and wrap in wax paper or plastic cling film, twisting the ends to secure. Chill for at least an hour before use. Can also be frozen. Because of the fresh parsley and garlic you cannot keep this much longer than a few days. Alternately you can use freeze dried parsley and leave out the garlic.
The Toddster is a great lover of old fashioned puddings. He's not one to drool over a stylish pannacotta or chocolate mousse! He hates chocolate desserts. I always cave quite happily to his desires though, as I love a good old fashioned pudding as well. In this case a delicious Gingered Raspberry and Pear Cobbler. Served up with lashings of custard . . . it's Valentines, why not splurge! (Note, you can easily cut the recipe in half)
*Gingered Raspberry & Pear Cobbler*
Serves 8
Printable Recipe
A delicious combination that will have them coming back for seconds!
1 TBS butter to butter the pan
For the filling:
95g granulated sugar (1/2 cup)
2 TBS plus 1 tsp cornflour
pinch of fine seasalt
4 large pears, peeled, cored and sliced
1 TBS fresh lemon juice
1/2 pound fresh or frozen raspberries (2 cups)
1 TBS cold butter, cut into small bits
For the topping:
245g of plain flour (1 3/4 cup)
4 TBS granulated sugar, divided
3/4 tsp baking powder
1/2 tsp fine seasalt
10 TBS cold butter, cut into small bits (5 ounces)
2 ounces candied ginger, chopped (1/3 cup)
165ml plus 1 TBS cold buttermilk, divided (5.5 fluid ounces plus 1 TBS)
To serve:
Pouring Cream, Custard or Vanilla Bean Ice cream
First make the topping. Whisk the flour, 3 TBS of the sugar, the baking powder and salt together in a bowl. Add the butter, and toss to eavenly coat. Use your fingertips to rub the butter into the flour until you get crumbs the size of peas. Stir in the candied ginger, then pour in the 5.5 fluid ounces of buttermilk, stirring just until the dry ingredients are moistened. The dough should be crumbly with visible pieces of butter. Set aside.
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 9 inch deep dish pie pan. Set aside.
Rub the sugar, cornflour and salt (for the filling) together in a large bowl. Add the pears and lemon juice. Toss until evenly coated. Gently fold in the raspberries. Transfer to the prepared pan. Dot with the 1 TBS of butter.
Turn the dough for the topping out onto a lightly floured surface. Gently press together into a 9 inch circle. Place carefully on top of the fruit. Brush with the 1 TBS of buttermilk and sprinkle with the remaining 1 TBS of sugar.
Bake in the bottom third of the oven for 30 minutes. Turn the oven down to 180*C/350*F/ gas mark 4. and bake for an additional 20 minutes, until the pastry is golden brown and the juices are bubbly and thick. Allow to cool for half an hour before serving. Serve with pouring cream, custard or ice cream. Delicious!
I think that after all that spoiling, the Toddster will be a very happy man and in all truth, when he's happy I am happy too!
Happy Valentines Day to you all!
I really adore scones. To me a scone is better than a piece of cake or a pie. It's like a cross between the two, and such a delight to enjoy with a nice hot cuppa.
Don't worry, I only drink herbal infusions which I drink black, so nothing to take away from the delightful flavour of a good scone!
Having said that even when I did drink ordinary tea, I always enjoyed it black and unsweetened.
I am always on the lookout for a new scone recipe. I spied this recipe for Vanilla Scones the other day on a blog called Stuck on Sweet, they pushed all my buttons.
I just knew that I was going to have to bake them!
The sticky dough did not present a problem for me. I simply tipped it out onto a well floured board, patted it into a round and then flipped the round over before cutting it into wedges.
When I say well-floured, I mean well floured. I am sure I had about 1/2 cup of flour on that board, so nothing would stick. It worked beautifully.
I also decided to add some chopped sour cherries to the mix because, one I like them, a lot, and two . . . vanilla . . . it just begged to have some kind of dried fruit added.
I adore sour cherries. They go really well with vanilla.
I also chose to use a mix of pure vanilla extract and some grindings from a vanilla grinder. Oh boy but these smelled heavenly when they were baking.
I ground some of that vanilla into the glaze also!
These are light and sweet with a lovely buttery flavour and lots of vanilla oomph. The tartness of the sour cherries sets that all off beautifully.
Wise choice on my part if I don't say so myself. And yes, I know I just did!
Because my dough was quite damp, I did end up with some craggy bits, but to me that's all the better because it made for lovely little sweet crevices for that glaze to soak into.
All in all . . . these are really prize worthy, blue ribbon winning, delightfully tasty scones!
1 tsp vanilla extract
Its recipes like this that make me really grateful that I live in a fairly temperate climate where you only have a few days in the summer that make turning on the oven unbearable. And if you do live in a climate where its hotter than that, bake them anyways. They are well worth a few minutes of discomfort. Trust me on this. Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
A few days ago I didn't think it was possible to make a cheese scone taste any better then it did already.
And then . . .
I had a brainstorm.
What if you took a really good cheese scone recipe . . . one that produced light and flaky scones with really cheesy flavours . . .
and then filled them with some tasty chutney before baking??? Just so that the scones bake up light and fluffy, but with delicious chutney oooooozing out the sides . . .
No need to butter these. Just bring on the ham, thickly sliced . . .
and perhaps a pear or two,
Cheesy Scones with tangy chutney centres. I used a delicious Apple and Pear Windfall chutney that I got at Marks & Sparks.
Two words. Nom Nom! What a tasty way to end the month!
*Ploughman's Scones*
Makes about 9
Printable Recipe
Nom Nom!
8 1/2 ounces plain flour (2 cups)
2 tsp baking powder
1/2 tsp salt
6 TBS chilled butter, cut into bits
4 ounces grated strong cheddar cheese (1 cup)
2 heaped Tablespoons of finely grated Parmesan Cheese
Cayenne pepper to taste
250 ml of whole milk (1 cup)
a smooth chutney (I used Marks and Spencers Windfall chutney, containing apples and pears)
Preheat the oven top 205*C/425*F/ gas mark 6. Lightly butter a baking tray. Set aside.
Whisk the flour, baking powder, and salt together in a bowl. Add the butter and rub it in quickly with your fingertips until the mixture is mealy. Stir in the cheeses and the cayenne pepper. Add the milk and stir until the dough is soft, adding a touch more milk if necessary.
Turn the dough out onto a lightly floured work surgace and knead a couple of times before patting out 1/2 inch thick. Cut into rounds with a 2 1/2 inch biscuit cutter.
Take a sharp knife and make a hole in the side of each biscuit, widening it with your index finger. Spoon in a half teaspoon or so of chutney and then place onto the prepared baking sheet. Reroll scraps and repeat, until all the dough it used up.
Bake in the upper third of the oven until well risen and golden brown, 12 to 15 minutes. The chutney will leak out a bit, but that's ok. It only adds to their scrumminess! Serve warm, or at room temperature.
I love scones and am having a lot of fun developing new combinations and varieties. Todd's having fun testing them too, I must say! He loves being my taste tester, and . . . lucky him, he is one of those people who can eat whatever they want to eat without putting on an ounce! (I know, I'm jealous too!)
They're so easy to make, using techniques very similar to that of making biscuits (a scone type of quick bread, very popular in North America, not a cookie!) But that is where the similarity ends!
Scones are a lot lighter, and in many cases sweeter, often varying between cake-like and cookie-like in texture . . . but then again there are savoury versions that are more biscuit-like.
I guess there is no definitive way to describe a scone except to say that they are delectably delicious and the perfect thing to munch on with a hot cup of tea in the middle of the afternoon. (My choice is a lovely herbal tea, but I have friends that love Earl Grey and I do love the smell of a nice hot cup of Earl Grey.)
Whatever your poison . . . a cup of something hot and a plate with a warm scone on it just can't be beat on any occasion.
Today I thought I would try some dried sour cherries, white chocolate and flaked almonds in a scone . . . three wonderful flavours that go so very well together. The sour cherries help to cut the sweetness of the white chocolate that can sometimes be a bit cloying and the flaked almonds added a delightful bit of crunch.
All in all I'd say these are da bomb!! Definitely repeatable! These are going in my success file of things I have conjured up!
*Sour Cherry, White Chocolate and Almond Scones*
Makes 8 wedges
Printable Recipe
Cherries, white chocolate and almonds . . . the holy trinity of sconedom!! Seriously, these are fabulous!
8 1/2 ounces plain flour (2 cups)
2 1/4 ounces caster sugar (1/3 cup)
2 tsp baking powder
1/2 tsp salt
2 ounces unsalted butter, chilled (1/4 cup)
125ml of double cream (1/2 cup)
1 large freerange egg
1 tsp pure vanilla extract
1/2 tsp pure almond extract
6 ounces of good quality white chocolate, cut into small bits, or use
good quality white chocolate chips
5 ounces dried sour cherries, quartered (1 cup)
3 ounces toasted flaked almonds (1 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking sheet with parchment paper. Set aside.
Whisk together the flour, sugar, baking powder and salt. Drop in the butter and then cut it in using a pastry blender or two round bladed knives, until the mixture resembles coarse crumbs. Whisk together the cream, egg and extracts. Add all at once to the flour mixture, mixing it all in well and kneading until it is well combined. Lightly knead in the chocolate chips, cherries and almonds. Pat out with lightly floured hands to a 9 inch circle. Cut into 8 wedges. Place on the lined baking sheet, leaving some space in between each.
Bake for 15 to 20 minutes, until the tops are lightly browned. Allow to cool on the pan for five minutes, before scooping off with a spatula to a wire rack to finish cooling. Store in an airtight container.
Note - if you want your scones to have soft sides, place the whole round onto the baking sheet, and cut into wedges there, leaving them together and baking them as a whole. Cut them apart again once they come out of the oven with a serrated knife. Me . . . I love crunchy sides, and so I bake them apart!!
It was four years ago today we lost our mother unexpectedly. At the time I was living way over in England and had no way of getting home. She had been in hospital, but was doing well. We had no reason to believe that she wouldn't fully recover.
I miss her every day. We were always very close. It still pains me that I was unable to say goodbye properly.
I decided to make myself a picky-bits Teatime Supper today to help distract myself from the nasty weather we are having outside and to cheer me up. Just because I now live alone, that doesn't mean I can't enjoy a nice teatime supper ever now and then.
.JPG "Teatime Supper")
This was something I often did when I was in the UK. You don't always feel like making a bit meal do you? Sometimes picky bits are just the ticket for filling that gap! Supper in the UK was always something quite different than dinner.
Supper is meant to be something much more casual than dinner. Supper can be an evening meal but normally when one is invited to supper the invitation is quite different than when one is invited to dinner, which is usually more formal. Supper can also mean a hot or cold snack before bedtime.
It is not meant to be meat, potatoes and veg, but rather a rather informal gathering of picky bits and cakes. Not as formal as a high tea, but meant to be enjoyed on a small plate, next to a fire and, if you are so lucky, enjoyed with some bright conversation and company.
It is a delicious opportunity to gather together some picky bits that you have in house into a simple repast of tasty delights that will please everyone, all washed down with hot cups of tea of course!
.JPG "Teatime Savories")
.JPG "Cheese & Tomato Sandwiches")
.JPG "Teatime Supper")
Some things to bear in mind when making Cheese and Tomato Sandwiches. One, make sure you use a really nicely flavored cheddar cheese. I used some cheese that I had leftover from Christmas. It had not gotten used. A two year aged cheddar that was nice and sharp and well flavored.
Grate your cheese by hand on the large holes of a box grater.
Use a serrated knife to cut your slices of ripe tomato thinly, and then leave them to drain on some paper towels for about 10 minutes. This helps to prevent them from making the bread soggy.
Butter both slices of bread. This not only helps the cheese to adhere, but it also keeps the bread from drying out and getting soggy as well.
I add the grated cheese to the buttered side of one slice of bread, top with the sliced tomato, add a grinding of black pepper, and then place the other slice of bread on top, butter side down. Slice as you wish.
.JPG "Teatime Supper")
Something crunchy is also very nice to add to the table. Today I added some sweet mixed pickles and slices of sweet eating apples. Oh, how I miss the pickled onions you get in the UK. They are rather larger than our pickled onions and not so sweet, having been pickled in malt vinegar.
You could do crisp raw vegetable sticks such as carrots and celery, or thick slices of cucumber. Potato Chips/Crisps also go down very nicely if you are so inclined.
Of course, one of the highlights of any supper/tea table is something sweet to end the meal. This can take the form of cakes or cookies, just whatever tickles your fancy really. Today I had a few cakes leftover from Christmas and some small dainties (Queen Anne Slices, date squares, etc.)
.JPG "Sour Cream Chocolate Loaf")
.JPG "Sour Cream Chocolate Loaf")
.JPG "Sour Cream Chocolate Loaf")
It is beautiful cut into thick slices and enjoyed with a hot cup of tea, or coffee for that matter. It's also very nice served with a scoop of vanilla ice cream on top.
Rich and fudgy with a beautiful chocolate flavor. Simply put, it's delicious and something I think you and your family will really enjoy!
.JPG "Sour Cream Chocolate Loaf")
Sour Cream Chocolate Loaf
Ingredients
- 6 TBS Dutch cocoa powder, sifted
- 2 tsp instant coffee powder
- 3/4 cup (180ml) boiling water
- 1/2 cup (120g) of butter, room temperature
- 1 1/2 cups (300g) of soft light brown sugar, packed
- 1 tsp vanilla
- 2 medium free-range eggs
- 2 cups (280g) all-purpose plain flour
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup (60g) of full fat sour cream
Instructions
- Preheat the oven to 160*C/325*F. gas mark 3. Butter a 9 by 5 by 3 inch loaf pan and line with baking paper.
- Combine the water and coffee powder. Allow to cool. Stir in the sour cream. Whisk together the cocoa powder, flour, soda and salt.
- Beat the butter together with the brown sugar. Beat in the vanilla and the eggs, one at a time. Add the dry ingredients alternately with the wet, beginning and ending with dry. Mix well together. Pour into the prepared baking pan.
- Bake for 60 to 70 minutes until risen and the top springs back when lightly touched. Cool ten minutes in the pan before tipping out to cool completely on a wire rack. Wrap tightly once cooled and let stand overnight before cutting.
Notes
You can also fold in up to 3/4 cup (170g) of semi sweet chocolate chips.
I grew up in the land of biscuits . . . no they were not cookie. Cookies are called biscuits over here in the UK)
Rather they were beautiful, flakey, and savoury (only very rarely sweet) quick breads quite similar in texture and flavour to what is called a scone over here.
Some might question the difference between a scone and biscuit. There has been a great deal of debate over this very topic. I would have to say as subtle as it is . . . it is there.
A scone will use butter and either cream or soured/plain milk, whereas in North America biscuits use either shortening or lard and buttermilk or plain milk, are less sweet and more savoury.
They can have things like cheese, bacon, onions/scallions and sometimes ham in them. Scones can have these things in them as well, although I would say that then they are more like biscuits than scones.
Does that make sense? I know, very confusing to say the least.
Another difference is in the way the fat is added. Here in the UK the fat is most always rubbed into the flour with the fingertips.
In North America it is "cut" in . . . using a pair of forks, two double bladed knives or a pastry blender.
Both benefit from using a light hand when preparing them. Both rise although I would have to say that Biscuits are usually flaky whilst scones have a more crumbly texture.
Biscuits are meant to be eaten hot or warm from the oven. Scones are almost always eaten cold.
I say Vive la difference! Both are beautiful and scrummy and moreishly delicious and both have their uses!
Today I baked some beautiful Black Pepper Biscuits.
I wanted to serve them with some good cheese and some of my latest batch of homemade Spicy Plum Chutney.
Oh my . . . they went down a real treat.
The biscuits were flakey, savoury and peppery, which went beautifully with the cheese and chutney. These would be great served with some smoked gammon or slices of crisp bacon as well . . . and cheese of course!
I think they would make great little chicken salad sandwiches and would also be a lovely host to egg mayonnaise!
Just look at that beautiful texture.
I just can't think of anything that wouldn't taste better sitting on top of one of these, split, buttered and warm from the oven, or a bowl of soup that wouldn't be enhanced by their presence! Enjoy!!
*Black Pepper Biscuits (Scones)
Makes 16 to 18 (2 inch) biscuits
Printable Recipe
Beautifully fluffy and peppery. Perfect to serve with chutney's, cheeses, salty meats (bacon, ham, proscuitto) or with hot soups and stews.
8 ounces plain flour (2 1/4 cups) divided
1 TBS Baking Powder
1/2 tsp bicarbonate of soda
1/2 tsp fine sea salt
1/2 to 1 TBS freshly ground black pepper
4 ounces chilled vegetable shortening,
divided into 2 ounce lots (1/4 cup and 1/4 cup)
250ml of cold buttermilk (1 cup)
softened butter for brushing
Preheat the oven to 230*C/450*F. Lightly butter a large baking sheet. Set aside.
Remove 8/10 of an ounce of flour (1/4 cup) and set aside. Whisk the remaining flour together in a large wide bowl with the baking powder, soda, salt and black pepper. Add half of the shortening in bits and then work it into the flour using a pastry blender, two forks or two round bladed knives. The mixture should look like well crumbled feta cheese. Scatter the remainder of the shortening over top in bits and continue to work in with your fingertips, until you have no pieces which are larger than a pea. Shake the bowl occasionally to move any bigger bits up from the bottom. Do not over work.
Make a deep hollow in the centre of this mixture and add about 3/4 of the buttermilk, reserving some for later if needed. Stir in with a fork, using broad strokes to quickly pull the flour into the milk. Mix just until the dry ingredients are moistened. Sprinkle the remaining flour onto a clean surface. Turn the dough out onto it and turn to lightly coat. Pat lightly into a round which is 1/2 inch in depth. Brush any visible flour off the top. Cut into 2 inch rounds with a round biscuit cutter, using a sharp tap up and down, remembering not to twist the cutter. (Twisting results in a lop-sided biscuit.) You can pull the scraps back together to cut out additional biscuits. They will not be quite as tender as the first ones, but good all the same. Place onto the baking sheet, leaving some space in between each.
Bake for 6 minutes in the upper third of the oven. Rotate the pan and bake for an additional 4 to 6 minutes, until they are a light golden brown. Remove from the oven and brush the tops with some softened butter. Serve hot.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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