A kid-friendly lunch doesn’t have to mean a peanut butter and jelly sandwich. Not only can dishes such as fruit kabobs, pizza quesadillas and noodle bowls be just as easy to make as a sandwich, you may be surprised to discover how popular and kid-friendly such healthy choices are.
Ideas for spreading the lunch love:
Give kids something they can assemble themselves. They love dipping, stacking and rolling up their food into fun treats.
For kids, anything “mini” equals fun. Serve them things like mini whole grain bagels, potstickers or cheese cubes.
Make food into fun shapes. Colorful or interestingly shaped pasta, sandwiches cut into shapes with cookie cutters, or fruit cut into triangles, circles, etc.
Try to expose your children to at least one new flavor each week. This could be an item they’ve never eaten before or one they haven’t had in awhile.
Include a fun container, special note, napkin, cartoon or joke in the lunchbox.
BUILDING THE IDEAL LUNCHBOX
Like the ideal breakfast, lunch should have lots of fiber and whole grains, some protein and healthy fat, a veggie and just a bit of natural sugar, like a piece of fresh fruit.
To give kids a sense of control and a vested interest in eating their lunches, involve them in the prep-work and the decision-making process about what goes in the bag. Best to do this on the weekend or the night before to avoid morning meltdowns.
Tips for building a kid-friendly lunch:
Involve them in the prep-work.
Include a protein.
Choose whole grains, whole grain breads, crackers and pasta for fiber.
Choose one fruit and at least one veggie per lunch.
INSPIRED LUNCHES
Stuck in a peanut butter and jelly rut? Try these ideas for a little something different:
Whole wheat tortillas spread with peanut butter sprinkled with raisins or dried cherries, rolled up and cut in two.
Pizza quesadilla or a tomato cheddar soup and cold antipasti spread including tortellini, meats, cheeses and green beans served with grapes any other fresh, bite-size fruit.
Hummus and spinach wrap, cherry tomatoes with string cheese, and yogurt.
Baked corn chips, black beans, cheese wedges and fresh pico de gallo with jicama sticks.
Whole wheat or buckwheat noodles with peanut sauce, sugar snap peas, a pear, almonds and a fortune cookie.
Tuna salad with grated carrots, served with crackers or in a pita.
Cheese triangles served with pepperoni and whole wheat crackers for stacking.
Crostini (toasted French/Italian bread slices) served with chopped olive salad, roasted turkey and hard-boiled eggs.
Vegetarian brown rice sushi rolls with soy or ponzu sauce.
Smoked salmon, cream cheese and cucumbers on mini bagels.
Shumai dumplings/potstickers packed cold with ponzu sauce or peanut sauce.
Vegetable fried rice (make the night before or use dinner leftovers).
Chocolate almond butter with graham crackers.
Fruit kabobs made from assorted colors of melon balls and other fruits on a bamboo skewer, served with yogurt for dipping.
Kids will love to help you make this healthy snack since it’s fun to spread the nut butter and sprinkle the chocolate chips. No corer in the kitchen drawer? Slice the apples into rounds first then use a small cookie cutter to remove the core from the center of each slice. Wrap sandwiches tightly and tuck them into lunchboxes, if you like.
Ingredients
2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 teaspoon lemon juice (optional)
3 tablespoons peanut or almond butter
2 tablespoons semisweet chocolate chips
3 tablespoons granola
Method
If you won’t be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown.
Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.
Nutrition
Per serving (about 7oz/192g-wt.): 300 calories (150 from fat), 16g total fat, 4.5g saturated fat, 0mg cholesterol, 115mg sodium, 36g total carbohydrate (6g dietary fiber, 25g sugar), 8g protein – WholeFoodsMarket.Com
You can currently buy the Zoku at William Sonoma for making fun Summer ice pops! Watch the video below for cool tips and tricks for making your Ice Pops fun and unique. Zoku Quick Pop Maker, $49.95
Servings: Makes 6 to 8 popsicles, depending on the mold
1 1/2 cups full-fat Greek yogurt
3/4 cup whole milk
1/4 cup blueberry preserves (or grape preserves)
1 pint blueberries
1 tablespoon plus 1 teaspoon vanilla extract
1 teaspoon dried lavender blossoms
1. Place the yogurt, milk, preserves, blueberries and vanilla in a blender. Blend until smooth. Sprinkle in the lavender, then re-cover the blender and pulse briefly to combine.
2. Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.
1 1/2 cups graham cracker crumbs (10-15 graham crackers)
8 tablespoons melted butter
7 ounces milk chocolate, broken into chunks
1 cup heavy cream
1 egg
Pinch of salt
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract.
1. Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
2. While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded — do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
3. Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, scraping any remaining syrup from the pan with a heat-proof spatula. Begin increasing the speed of the mixer, avoiding any splashing, and beat until the mixture is white, fluffy and tripled in volume. Add vanilla and beat for a few moments more. Pour the mixture onto the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
4. The last step: brûlée the marshmallow. A torch is best for this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil — watching carefully to prevent burning — for 2 to 3 minutes, rotating as necessary.
5. To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer. Serves 8. From Allison Kave of First Prize Pies.
(Photographed Above: My Cooked Glazed Pork Tenderloin with Balsamic Glazed Brussel Sprouts and Cream Cheese Mashed Potatoes.)
Brown Sugar and Bourbon Glazed Pork Tenderloin
Serves: 2 People
Ingredients:
1 Organic Pork Tenderloin
1/3 Cup Jim Bean Stag Black Cherry Bourbon
1/3 Cup Brown Sugar
1/3 Cup Soy Sauce
Directions for The Marinade:
1. Pour and mix equal parts brown sugar, bourbon and soy sauce into a bowl.
2. In a zip lock back combine marinade and pork tenderloin and marinade over night.
* Double the marinade if your cooking 2 tenderloins.
Cooking Directions:
1. Preheat oven to 325 degrees.
2. Place Pork Tenderloin on a wire rack in a shallow baking pan.
3. Place the Pork Tenderloin in the oven and cook 1 full hour, bast the tenderloin every 15 minutes (4 times) with the Marinade. *Before Basting the Tenderloin with the marinade, Place Marinade in a sauce pan and boil for a few minutes to get the contaminates out.
4. Once tenderloin is done cooking, Slice and Serve with remainder of the Marinade. – Recipe by: Taryn Cox
Eatpastry has perfected the best vegan cookie dough recipe known to man. I know what your thinking… Vegan cookie dough??? But in all honesty…. You cant even taste the difference! Here there is no guilt, no cruelty; just tasty goodies made with the environment in mind. This is irresistible cookie dough, to be enjoyed at any hour – day or night- baked or raw. Which don’t we all love raw cookie dough, and with Eat pastry you can enjoy it minus scare of Salmonella poisoning – Bonus! They come in 6 Tasty flavors: Chocolate Chunk, Glutten Free Chocolate Chuck, Peanut Butter, Chocolate Chocolate Chunk, Ginger Cinnamon and Oatmeal Raisin.
Unlike some baked oatmeal recipes, this oatmeal creme brulee is baked in the oven, but it does not have a cookie-like texture or sweetness. Rather, it is soft and creamy on the inside, yet crispy and crunchy on top, just like a regular creme brulee.
And even though it tastes like a dessert, it has relatively little sugar — less than an equal serving size (217 grams) of raisin bran, for example. Serve this oatmeal recipe right out of the oven for breakfast with a little milk on top. You can even add a quarter cup of raisins or chopped walnuts to make it taste more like pie.
With no saturated fat and just 3 milligrams of cholesterol, this oatmeal brulee is a perfect heart-healthy recipe for anyone watching his or her cholesterol.
Oatmeal Creme Brulee
2-1/4 cups Steel Cut Oatmeal
1/2 cup chopped Fruit of your choice (Sliced and Chopped Apples are Great)
1/4 cup granulated white sugar
3-1/3 cups non fat milk
1/2 cup egg substitute (such as Egg Beaters)
2 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/3 cup firmly-packed light brown sugar
Preheat oven to 350 degrees F. Spray a 8-inch baking dish with nonstick cooking spray. Place oats, chopped fruit and sugar in the prepared baking dish. Stir until well combined. In a medium mixing bowl, whisk together milk, egg substitute, and vanilla extract. Pour over oatmeal mixture. Stir to make sure the oatmeal mixture is well-coated. Bake 40 to 45 minutes. Be careful not to over-bake. You want the center to still be moist, like a thick soup. Remove from the oven. Turn oven temperature up to broil. Sprinkle with the brown sugar in a thin layer, making sure the sugar coats the entire surface of the oatmeal. Return to the oven and broil 2 to 3 minutes, until the top is browned and crusty. Serve warm. For the Individual Ramekin Oatmeal Recipe Click HERE.
Call it a revelation in flavor and health. Bellwether Farms sheep’s milk yogurt is sweeter than goat’s milk, tastier than soy and richer than cow’s milk! Made with naturally homogenized sheep milk, their yogurt contains no antibiotics or growth hormones. For an added benefit, sheep milk could be the answer for those who are lactose intolerant. The highest quality milk deserves the highest quality fruit. They have sourced the best fruit from the Oregon Columbia River area; Blackberry, Blueberry, and Strawberry. Their Vanilla is flavored with a blend of Madagascar, Bourbon and Indonesian beans giving it that beautiful speck of color and richness of flavor. This delicious, naturally thick and creamy yogurt will surprise you with its clean and refreshing taste. Enjoy for breakfast, lunch or even a snack! You’ll be running back to buy more… My favorite it the strawberry! – THE WIFE
Did you know that Bellwether Farms tasty Sheep Milk Yogurt is…
Made from 100% pure sheep milk
Made from milk from healthy, pastured animals and active cultures L.bulfarieus, S. themophilus, L. acidophilus, and Bifidus – all very good for the body’s proper functioning.
Is an excellent source of B vitamins, including B12, as well as calcium and riboflavin.
Available flavors are Blackberry, Strawberry, Blueberry, Vanilla and Plain. The fruit is on the bottom of the cup so be sure and give it a good stir.
Linea Carta tea towels are some of my favorite dish towels in my kitchen. They are made locally in California and produced from sustainable linen. They make adorable housewarming gifts and would hang perfectly in any kitchen with a convenient fabric hook. “18 x 24″, $22.00 each.
The garment no longer symbolizes women’s relegation to the kitchen but their delight in being there. – Rene Lynch for The Los Angeles Times
Is there another kitchen object that carries as much baggage as the apron?
A whisk and a wooden spoon are, after all, tools to get the job done. But an apron?
For years, aprons were commonplace and worn with pride. But somewhere along the line the apron became shorthand imagery for all that was holding women back, an emblem of humble domesticity and repression. When an apron was required for practical reasons, it certainly wasn’t flaunted. (If your mom was like mine, she’d yank that apron off before answering the front door.) And still today, when a man is too close to his mother, we say he’s tied to her apron strings.
But a growing community of self-proclaimed apronistas is seizing the apron back from such dusty, anachronistic thinking. No longer a symbol of kitchen drudgery, the apron has returned with a vengeance, ushered by a renewed appreciation of all things domestic.
“We don’t have to live by anyone else’s definition of what it means to be a woman, or a mother or a wife, that time is over,” says Cynthia Wadell of Orange, founder of Heavenly Hostess, a line dedicated to upscale aprons and kitchen linens.”You get to decide what that apron means. It’s your choice.”
Of course, it helps that today’s aprons are not just aprons. Forget those unisex, butcher-style, fuddy-duddy aprons. Today’s models — even the workhorse aprons, the ones you actually use to wipe off hands and fend off splatters — are fun. They’re flirty. Sassy. Ironic. Fashion forward. And sexy: Full-length versions not only cover up but also enhance the bustline and play up an hourglass figure with a cinching of the waist.
And yet they don’t take themselves too seriously: The Annie’s Attic online boutique at Etsy has a line of aprons embellished with skulls.
Then there are the hostess and cocktail aprons. You do not — repeat, do not — wipe your hands on these. Not with price tags that can top $100 apiece. Wadell’s aprons, for example, are wearable works of art, ethereal confections made of tulle, organza and luxurious satin, an accessory that polishes off an outfit and sends the message: “I am your hostess. And it’s going to be a great party.”
In other words, it wasn’t that long ago that an apron would be the last thing you’d buy a mom on Mother’s Day. Now it might be just the right thing.
Apronistas say the evolution of the garment mimics the broadest strokes of the women’s movement. Seen as the homemaker’s uniform in a “Leave It to Beaver” kind of way, aprons were ripped off and cast aside as women moved from home and kitchen to the workplace, says Janice Longone, curator of American culinary history at the University of Michigan in Ann Arbor.
When an apron was, by necessity, called for, it was as likely to be one of those utilitarian fabric sheets, easily worn by man or woman — mirroring the desire for equality between the sexes.
But that is lost on later generations who have rediscovered the domestic arts, who unwind after a long hard day with Food Network and Martha Stewart Living magazine. They see no shame in spending the afternoon perfecting their recipes for shortbread or short ribs — and, in fact, they brag about it on their blogs. It was just a matter of time before they decided they wanted to look good doing it too.
Brioche french Toast, stuffed with Marscapone and Marmalade
For batter:
1 cup crème fraiche or sour cream
2 cups milk
6 eggs
1 oz brandy or…
2 TSP vanilla
½ cup sugar
2 tsp salt
Orange or lemon zest
Nutmeg
For toast:
6 slices bread 1” thick, with pocket cut from small hole on one side
6 oz mascarpone
8 oz marmalade
Combine all ingredients and whisk together until well-combined.
With jam and cheese in piping bags, fill each piece of bread, being careful to not over-fill, and keeping the ingredients within the pocket and away from the opening.
Dip each slice in batter and allow to soak thoroughly, then drain well.
On a hot griddle, begin by searing the opening, ensuring that it has cooked shut before continuing to cook until golden brown on both sides. Serve immediately.
*If you have a difficult time finding brioche bread. You can special order it at Bristol Farms Grocery Store in the Bakery Department.
Recipe courtesy of Marcey Brownstein Catering and Sunday Suppers
In a large bowl combine butter and cream cheese. Add 1/2 of the flour and all the sugar, 1 egg, baking powder, salt, vanilla and almond extract. Beat until combined. Beat in remaining flour. Be careful not to over mix. Divide dough in half. Cover and chill for 1-2 hours or until firm. Roll out one portion of chilled dough onto a floured surface. Roll to about 1/4 inch thickness. Use any cookie cutters. (May be made a day in advance and left in the refrigerator, also many be frozen up to two weeks after initial hour chill.) Bake at 350 for 8 to 12 minutes, until they are golden brown on the edges.
Vanilla Frosting
Ingrediants:
1 Cup butter softened
3 ½ cups confectioners’ sugar
1 tsp milk
1 tsp vanilla extract
1/8 tsp salt
Directions:
Cream softened butter and sugar, add milk, vanilla extract and salt. If it is too stiff you may add a little more milk
Lemon Yellow Frosting
For the yellow frosting, follow vanilla frosting recipe. Add 1/2 teaspoon of lemon zest and squeeze 1 tablespoon of lemon juice into the frosting before adding the yellow food coloring.
Orange Frosting
For the orange frosting, follow the vanilla frosting recipe, Add 1/2 of orange zest and squeeze 1 tablespoon orange juice into the frosting before adding orange food coloring.
Lime Green Frosting
For the green frosting, follow the vanilla frosting recipe, Add 1/2 of lime zest and squeeze 1 tablespoon lime juice into the frosting before adding green food coloring.
* Bakers Note: I also sometimes add a bit of cream cheese to the frosting to cut some of the super sweet taste. – Recipe from Beth Mclaughlin
This unique glass-writing pencil from French company L’Atelier du Vin writes on any glass surface, from fine crystal to wine bottles. The large surface area on the Appelation Decanter in particular allows for plenty of space to write information about the wine being served. It can be easily removed when wiped with a damp cloth. – THE WIFE
I came across this recipe last year when my mom passed it along to me. I’ve only known to make Corned Beef in a Crock Pot slow cooker. But with this recipe the meat is cooked in a dutch oven, then broiled and the honey mustard glaze makes it so much more delectable. It’s become a Saint Patty’s Day tradition in my home. Recipe Serves 6 people. – THE WIFE
Ingredients:
1 (3 pound) boneless corned beef brisket
1/4 cup honey
1 tablespoon Dijon-style mustard
Directions:
Preheat oven to 350 degrees F. Place corned beef brisket and 2 cups water in Dutch oven and bring just to a simmer on the stovetop over medium-high heat; do not boil. Cover tightly and cook in oven 2 1/2 to 3 1/2 hours or until fork-tender.
Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
Carve brisket diagonally across the grain. Serve with cabbage and potatoes. -Safeway.Com
For the best and most authentic Irish Coffee recipe, I sought out San Francisco’s favored Buena Vista. They’ve pefected and have been serving up this traditional Irish treat since 1952 .”The whiskey is the key to Irish coffee,” says Joe Sheridan, who invented the drink: “Cream as rich as an Irish brogue, coffee as strong as a friendly hand, sugar as sweet as the tongue of a rogue, and whiskey as smooth as the wit of the land.” Below is the famed recipe. – THE WIFE
Ingredients:
Peerless Coffee
C & H sugar cane sugar cubes
Tullamore Dew Irish Whiskey
Whipping Cream
Directions:
Fill the glass with very hot water to pre-heat, then empty.
Pour hot coffee into hot glass until it is about three quarters full. Drop in two cocktail sugar cubes.
Stir until the sugar is thoroughly dissolved.
Add full Jigger (1 shot) of Irish Whiskey for proper taste and body.
Top with a collar of lightly whipped whipping cream by pouring gently over a spoon.
1. Cook butter and cream on medium high in a sauce pan.
2. Once boiling add garlic, white wine, capers and lemon ( Squeeze the Lemon juice from the wedge into the sauce, then drop the entire wedge into sauce.
3. Cook on High, mixing CONSISTENTLY, or sauce will burn, Until reduced and creamy.
* Best served over Fish. I recommend over Salmon and Parmesan Risotto, My personal favorite! – THE WIFE
This is out 2nd annual girls cooking night and sleep over. My dear friend Lindsey and I do this every year with friends. This year we cooked fig and brie tartlets, which are super easy and make for the best hor s d’oeuvres. ( Recipe Below ) For dinner it was baked salmon with a beurre blanc sauce over a parmesan risotto. Above are me with my tartlets, just out of the oven! Soooo Yum!
Brie and Fig Tartlets
Ingreditants:
Mini Filo Dough Puff Pastry Shells
Fig Jam ( Organic Adriatic Fig Spread is my favorite )
Brie Chesse
Instructions:
Chop Brie Cheese into cubes
Place one cube of bride cheese and dolop of fig jam into tart shell
Bake at 325 Degrees until cheese has melted.
Lindsey with her 3 puppies as she pulls ingrediants out of the fridge.
I start to cut up blocks of brie for the tarts.
Lindsey as she marvels at her beautiful arrangment of snack foods.
Empty Tart Shells with brie blocks inside waiting for the fig jam.
I put the tarts in the oven to bake.
Brie and Fig Tarlets
Carrie and I season the salmon and cook the risotto.
It’s a This a creative take on how the simple motion of hanging a teabag on the rim of your cup. Color-coded for different varieties, the hangers are rather cute and so are the tea-shirts! And all your tea shirts even come with their own closet!
1/2 of an 18.25 oz box Duncan Hines Moist Deluxe Red Velvet cake mix (about 2 cups lightly filled)
2 large eggs, beaten (see Cook’s Note)
2 Tbsp oil
1/4 Cup Water + 1 Tsp water
Whipped cream (optional)
Powdered sugar (optional)
Combine the cake mix, eggs, oil and water in a mixing bowl until just thoroughly blended (don’t overmix). If batter seems too thick, add another tablespoon of water. Cook the pancakes in a non-stick pan over medium heat. You want to cook these a little slower than regular pancakes because you don’t want them to brown too much. Keep them warm in a low oven.
When ready to serve decorate with whipped cream or powdered sugar, if desired.
Makes about 8 pancakes (about 5 inches across)
Cook’s Note: To make these (or any pancakes) lighter, separate the yolks and whites. Combine the beaten yolks with the other batter ingredients; beat the whites to soft peaks and gently fold them into the batter.
Not only does Clara French turn out an visually beautiful cake stands, but one click into their website and they set the tone with a romantic song from “Amelie.” Clara French porcelain cupcake and cake stands are fitting for any bridal shower or baby shower were pastel colors are dominate. Most stands are available in 11, 14 and 17.5 inch variations and range between $198.00 and $398.00. Before you start to think that you would never spend upwards of 250.00 dollars on a cake stand, some models are available to rent! So you can have your cake and eat it too! – THE WIFE
You can even personalize your cake stand for an extra added fee. Like photographed above.
Here is the Music Player. You need to installl flash player to show this cool thing!
THE WIFE
This website is based on my philosophies, beliefs, and aspirations of being a good wife.
"THE WIFE" is for the timeless wife or elegant wife to be. Whether THE WIFE favors a career working in the corporate world or has dedicated her time and efforts as a housewife, She always maintains a happy and healthy family. THE WIFE is an astounding women and amazing mother, who proudly makes time for her husband and children. THE WIFE loves to cook, has a passion for party planning, a fondness for etiquette, adores decorating and keeping a beautiful home and of course dressing the part. THE WIFE cares about being "green" and takes the time to make her home environmentally friendly. Finally THE WIFE dedicates her spare time to charitable causes and giving back to her community. Women who might inspire THE WIFE would be: Jacqueline Kennedy, Michelle Obama, Grace Kelly, Gwyneth Paltrow, Jenna lyons and Carolina Herrera.
Grammar Warning: I am clearly aware that my grammar is less than sub par. Please excuse any typos or misspelt words you may come across when reading this blog. There is not need to write or notify me. Thank You Kindly.
