Colorful Fall

I don't know that when most people think of Fall they think of color...I have an image of a rainbow of browns and oranges in my mind when autumn comes along. When I looked at the produce I picked up at the Co-Op today, it was anything but brown. Red leaf lettuce, dill, tomatoes, collard greens, spinach, green peppers, granny smith apples, cucumbers, yellow peaches, Bartlett pears, and oro blanco grapefruit. Remember even if you're not a member of a Co-Op, this is what's local and in season right now and can guide you to the freshest produce as you do your grocery shopping.



I can't help but think about the importance of having a variety of colors in your diet. My family and I will have a very colorful menu this week! Greens of every shade, reds, oranges and yellows. Beautiful and delicious!

I've had several of you tell me how much you love spinach. I've also had a few clients share how they don't want to spend more than 30 minutes preparing dinner every day. I am incorporating both in some of this weeks menus with raviolis and spinach lasagna.

I think we've all probably thawed out some frozen raviolis mid week in order to make a quick and yummy meal. I'm all for quick and delicious any day of the week. I just recommend raviolis that are organic or natural and not full of preservatives and sodium. I also encourage you to go outside the every day jar of sauce to put over it and try something different, healthy and easy like fresh vegetables, or the simple butter, pine nuts, and Parmesan recipe that is a staple in my house. One of my kids favorite foods is pine nuts. I could toast these and sprinkle them on just about anything and they'll be happy.

The cool weather and the fresh clean breezes are reminding me how nice it smells when a chicken is roasting in the oven. I think I'll cook a whole chicken on Sunday for a traditional "Sunday dinner" feel and use the leftovers all week. Roasting a chicken is surprisingly easy and far more economical than buying one (full of sodium) at the market (although in a pinch these do just fine for weeknight chicken needs).

Please feel free to post your comments and food practice needs in the comment box below and I'll see how I can incorporate them in the menus as we go along...Happy Fall, and enjoy the colors this week - try eating a new color each day this week!

Sunday

I like Thomas Keller's Roasted Chicken recipe from his book AD Hoc at home. This recipe includes roasted vegetables but you can cook alone. Buy a bigger chicken if you want leftovers...this really does serve only 4. You could also serve the collard greens sauteed with some garlic with this meal.

The chicken must be at room temperature before it goes in the oven, or the chicken will not cook evenly. What Keller recommends is leave the chicken in the refrigerator, uncovered (on a plate and not touching anything else in the fridge), for 1-2 days after buying it, so that the skin gets a bit dried out. It will roast up crispier this way. Then 1 1/2 to 2 hours before it goes in the oven, put it on a plate on the kitchen counter to come to room temp (about 70 degrees). I buy the chicken with the neck and giblets removed from the cavity of the chicken. Ingredients

• One 4 to 4 1/2 pound chicken
• Kosher salt and freshly ground black pepper
• 6 garlic cloves, smashed and peeled
• 6 thyme sprigs
• 3 medium-sized rutabagas ends cut and discarded, rutabagas peeled, and any outer tough layer discarded, then rutabagas cut into 3/4-inch wedges
• 2 medium-sized turnips, prepared the same way as the rutabagas
• 4 medium-sized carrots, peeled and cut in 2-inch segments
• 1 small yellow onion, peeled, roots cut off but core kept intact 8 small red-skinned new potatoes
• About 1/3 cup olive oil or grape seed oil
• 4 Tbsp butter, room temperature
• A large (11-inch if you have it) cast-iron frying pan
• Kitchen string

1 Preheat oven to 475°F.

2 Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it. This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.)

3 Generously season the cavity of the chicken with salt and pepper. Add three of the garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity.
4 Truss the chicken with kitchen string. To do so, start by cutting a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together.

5 Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl. Add 1/4 cup of olive oil (or grape seed or canola oil) and toss with your hands until well coated. Season generously with salt and pepper.

6 Slather the chicken with oil and season well with salt and pepper.

7 Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) My father likes to leave out the potatoes at this stage and arrange them around the chicken. Place the chicken on the bed of vegetables. Slather the top of the chicken breasts with butter.

8 Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear.

9 Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve. You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving

10 Cut the chicken into serving pieces. Place vegetables on a serving platter with the chicken pieces arranged on top.
Serves 4.

Uses: Collard Greens

Monday

Garlicky Spinach Lasagna with red butter leaf salad

   Tip: This can be made ahead and frozen

Uses: Red Leaf lettuce, spinach

Tuesday

Chicken-fajita tostadas

   Tip: Use the chicken from Sunday's leftovers

Uses: Green peppers, top with tomatoes too

Wednesday

Leftovers

Thursday

Ravioli's with pine nuts and peas. Sauteed carrots with dill. You can toast your pine nuts in the toaster oven or oven with a little olive oil or saute in a pan. I like to add salt, pepper and a little red pepper flakes to them. They would also be great sauteed with some of this week's fresh dill too. They burn easily so be careful it only takes a few minutes.

For the carrots - dice up a bunch of scallions(white part only) and saute them (use the same pan as the pine nuts) till they brown up a bit in a couple tablespoons of butter. (This one place I'll use butter rather than olive oil). Slice up a bunch of carrots into coin shapes and saute them in the butter till they are golden and browning then add 2-3 tablespoons of dill, mix and serve. Simple, colorful and delicious.

Uses: Dill

Friday

Homemade pizza night

Saturday

Night off

Jalepenos!

I found these beauties in my CSA box today and wanted to remind everyone that the Layered Shrimp Salad on Tuesday's menu calls for Jalepeno's...remember it's the seeds that give it the heat so use these more or less according to your preference! I also think this Grilled Stuffed Jalepenos recipe looks good too.What a great way to kick the first day of Fall off..with some KICK!

Listening and Leaning In

The weather seems to be turning more toward fall these days. San Diego can be tricky this time of year though and it could feel like summer again next week. I have found myself really needing nourishment - warm, comforting, food that might somehow not only fill my tummy but my whole body with care. It's probably the sleepy cool fog we have for most of the day but it's more likely my body really sensing the seasonal shift and I am leaning in and listening. I think this is exactly what nourishment is about. Being able to hear what you and your family need and providing that in a stress free, comforting way. I like living in this space so much more than the world of should's - you should eat this and you shouldn't eat that. Sometimes that world seems so loud that it's hard to really listen to what you need.

Knowing that the Co-Op box will help me and my body recognize and live the seasons by providing what's in season and growing in our climate is comforting in itself - I know that in essence I'll be provided exactly what I need.

And this week doesn't disappoint.

Red Butter lettuce, tomatoes, bell pepper, parsley,arugula, mixed greens, broccoli 

Bartlett pears, jalepenos, cantaloupe melon, Fuji apples.

Comfort foods and a change in season for me means soups and chili's. In all honesty, I could eat soups all year long regardless of the season. You'll see a great chili recipe I make over and over on the menu this week for Wednesday. Wednesday's are one of those days - mid week, Friday is within reach, soccer practices and not enough time. So it's usually here that I put my easiest meal plans. You can dice up any of the ingredients for this chili ahead of time if you don't want to deal with it at all on Wednesday. I love risotto too and think of it as the ultimate comfort food. The Corn Risotto recipe on Saturday was made for me by one of my favorite cooks...my step dad. He adapted it from Food and Wine magazine. I know when you think ease you don't necessarily think Risotto, but this recipe takes about 45 minutes total and is so worth every second. I save this for Saturday when I can take my time, enjoy the process and sip on the white wine the recipe calls for along the way. This recipe might give you one last chance to take advantage of the tail end of the summer corn too. I eat the leftovers all week long for lunch with broccoli, peas or any other veggies I have around.

I hope you will all listen and lean in to what you need this week...when was the last time you actually asked yourself "What do I need?"

Sunday
Cheese and Chicken Enchiladas
1 Round Queso Quesadilla Cheese
Grated Mexican cheese blend
1 Round Ranchero Cheese (Optional)
1-2 cans chopped green chili's
1 cup diced potatoes (frozen or fresh)
2-3 boneless chicken breasts cooked and shredded (I boil mine for about 20 minutes and then shred with two forks)
Taco size corn tortillas thicker is better
1 28 ounce can Las Palmas Green Enchilada Sauce
Sour Cream
Canola Oil

Preheat oven to 350 degrees
Combine chicken, cooked or defrosted potatoes, and chili's in a bowl. In a medium frying pan heat about 1 inch of oil over medium heat. It is ready when you can run a tortilla through quickly and the oil bubbles but does not fry the tortilla. Run about 15-20 tortillas through until pliable and place on paper towels to drain.
Pour Las Palmas sauce on the bottom of two square casserole dishes (just enough to coat).Fill the cooled tortillas with chicken mixture. I add a strip of Queso Quesadilla cheese on each before rolling them up. Place edge side down in the casserole dish. Continue until all tortillas are filled and the dishes are packed pretty tight. Sprinkle Mexican cheese blend and Ranchero on top. Bake about 20 minutes until cheese is melted and golden on top.
Eat one dish now and freeze the other or save for Tuesday's meal.

Monday
Rice Pilaf and butter lettuce salad

Tuesday
Layered Shrimp Salad served over arugula

Spanish rice (Add tomato's, tomato sauce and to leftover rice pilaf)
Leftover Enchiladas

Uses; tomatoes, jalepenos and arugula

Wednesday
Veggie Chili, Crusty Bread, Salad

Veggie Chili
1 28 ounce can whole peeled tomatoes with juice (San Marzano is best)
1 15 ounce can garbanzo beans, drained and rinsed
2 diced zucchini or squash of your choice
2 carrots
2 stalks celery
1/3 cup chili powder (less if you want it to have less kick)
1 4 ounce can chopped green chili peppers
2 garlic cloves minced
1 bell pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
salt to taste
Place all in a slow cooker (crock pot) cover and cook on low for 6-8 hours or high for 3-4 hours. Serve and top with cheese, sour cream or avocado.

Uses; Bell pepper

Thursday
Leftovers

Friday
Broccoli Gratin
   Tip: This is a great dish to double and freeze for a rainy day

Uses; Broccoli
Saturday
Corn Risotto and mixed greens salad

Uses; mixed greens

Zucchini mmmmuffins

I try and try to bake but things just never seem to come together. I can cook up a storm and enjoy the creativity it brings - a pinch of this and a pinch of that and you have something new and amazing. With baking it just seems like so many rules...kind of like how I feel about golf. Why would I want to spend my free time "playing" a game that takes forever and has so many spoken and unspoken rules of engagement? Baking feels that way for me sometimes - if you don't follow the recipe exactly as it says you'll likely find yourself yelling "four" somewhere down the line.

My mom can bake up a storm. Cinnamon roles, cake, apple pie, you name it. (She plays golf too). She has always told me to use the right ingredients and to follow the recipe - if it says whole milk you can't substitute fat free, if it calls for cake flour just any old flour won't do. I finally decided to actually listen to her advice last week about baking as I attempted to make some zucchini banana muffins. Low and behold it worked! We had moist, heavy, flavorful, healthy muffins all week long.

It's not lost on me the lesson I should likely pull from this...yes, listen to your mom, that's obvious. But maybe playing within the rules is simpler and even less stressful sometimes than you realize. There is beauty in precision and practice and rules are sometimes there for a reason. Maybe I'll take up golf next.

This weeks Co-Op includes romaine lettuce, Roma tomatoes, celery, zucchini, spinach, mint, Russian kale, Asian pears, oranges, Fuji apples, reed avocados.

I'm throwing in some breakfasts, lunch ideas and juices this week for a change of pace...

Sunday
Zucchini Banana Flax Seed Muffins

Uses: Zucchini

Monday
Lunch or with dinner
Kale Salad From Heidi Swanson's Super Natural Everyday Cookbook

Tuesday
Mexican Chicken and Rice Soup
1qt chicken broth
1 cup tomato salsa
1/4 cup shredded Monterrey jack cheese
1 1/2 cups pulled chicken
3 cups cooked brown rice
2 diced Roma tomatoes
1 avocado
1/4 cup sour cream

Mix together the chicken, broth, tomatoes, salsa and rice and top with cheese, avocado, and sour cream into individual bowls.
Serve with warmed tortillas.

Uses; tomatoes, avocados

Wednesday
Leftovers and Juice
Jay Kordich's Super Energy Tonic
Juice the following in a juicer or blender
2 kale leaves
1/4 cup parsley
2 ribs celery
1/2 cucumber
1 apple
1/2 lime juice

Uses; Celery, kale

Thursday
Breakfast or lunch Burritos and Mint tea
Warm tortillas

Saute egg whites, black beans, spinach, tomatoes, and veggie sausage in a skillet. Spoon into tortillas and top with cheese.

Boil water in a teapot or pan. While water boils chop up mint. Add tea of your choice and chopped mint and let steep. This can be made with other herbs too - red raspberry leaf and lemon balm are my favorite. You can also make this without the tea and steep the herbs alone.
Strain and drink!

Uses; Mint

Friday
I make this spinach smoothie several times a week. A good friend shared it with me and I thought it sounded awful...until I tried it!
Handful of spinach and a handful of ice. Cup of vanilla soy milk or almond milk. Tablespoon of peanut butter and a tablespoon of honey. You can also add flax seed or wheat germ for an extra boost. Blend in a blender...yummy.

Uses; Spinach

I Love it When a Plan Comes Together!

Just wanted to share how Tuesday night's meal plan came together and a beautiful salad I created that really complimented the chicken fried rice. We had some of our asian pears with dinner to round out the plate.

Prepping the rice;

Asian slaw;

1/4 cup olive oil

3 tablespoons minced ginger

1 tablespoon minced garlic

2 tablespoons brown sugar

5 tablespoons soy sauce

4 tablespoons mirin, or white wine

1 teaspoon sesame oil

1/4 cup rice wine vinegar

1 cup thinly sliced napa cabbage

1/2 cup thinly sliced romaine1 cup julienned carrots

1/2 cup thinly sliced red onion

1/2 cup thinly sliced bok choy

(optional)

1/2 cup bean sprouts

1/2 cup edamame beans

1/2 cup julienned snap peas

1/2 cup julienned green onions

15 wonton skins, fried

In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.

Mix all vegetables in a bowl and toss with dressing.
Garnish with crushed wontons.

Uses: Romaine and cabbage form this weeks box

Kohlrabi update and Black out Burritos

Friends,
People often ask me if I'm a vegetarian. I assume it's because of my passion for all things local and organic, but we do not limit ourselves to veggies alone at our house. With that said, I think our family could make that transition pretty easily if we had to We tend to have vegetarian meals pretty frequently throughout the week. I think this a nice side affect of our involvement with the co-op and my quest to keep things simple and practical. There is one brand of veggie burgers that we'll buy (Morning Star) and enjoy on the grill or stove top on occasion. It never occurred to me to actually make my own veggie burgers until I read an article in Natural Health Magazine that highlighted several great recipes from restaurants across the nation. I opted to try the "Just Plain Nuts Burger" and was so pleasantly surprised that I had a moment of reconsideration on becoming a vegetarian! We topped our "burgers" with some reed avocado and some great whole wheat buns and paired them with Kohlrabi fries. I promised I would share where the adventures with Kohlrabi led us, and it was definitely a yummy road, especially paired with our veggie burgers. Here's a picture of our masterpiece before we dug in...Max was a big help grating the zucchini for me and he also helped oil and salt the kohlrabi. I'll include this recipe in this week's meal plan for your use.

As many of you know, we had a very interesting 24 hours this week when the power went out here in San Diego County and neighboring cities. It was a wake up call about being prepared and I wanted to share the recipe that transpired as a result - you never know when you might need it (and flash lights, candles, water, batteries....and maybe a little tequila if you're home with kids :))

"Black out Burritos" with Avocado Dressing (delicious, even if you can't see them!)
tortillas
roasted chicken or sliced veggies
cheese
black beans
1/2 ripe peeled avocado
2 tablespoons sour cream
2 tablespoons lemon juice
2 tablespoons chicken (I had leftovers from last weeks roasted chicken) or veggie broth
1/8 teaspoon alt
1 1/2 tablespoons olive or canola oil

Put the chicken or veggies, cheese and beans on the tortillas. Roll and wrap like a burrito and grill. Mix the next 6 ingredients together in a bowl and drizzle on the finished burritos.

This weeks Co Op box has romaine lettuce, collard greens, green onions, spinach, Roma tomatoes, basil, green cabbage, gala apples, Asian pears, and watermelon.

Sunday
Cashew Chicken and brown rice with collard greens.
I love this recipe and like to serve it with some edamame and soy sauce.
   Tip: make a double batch of the chicken and rice from this recipe for Tuesday's Chicken Fried Rice

Rinse and chop the collard greens. Saute with a little garlic and olive oil and serve the rice and cashew chicken on top.

Uses: Green onions

Monday
Spaghetti with Homemade Tomato Sauce and Spinach Salad
    Tip: I pre-made mine on Sunday and stored some in the fridge and some in the freezer for another time, this is a big batch and will save you time later.

Tomato Sauce
1/4 cup extra virgin olive oil
8 cloves garlic smashed and peeled
1/4 tsp crushed red pepper
1 cup red wine
1/4 cup chopped basil
8 Roma tomatoes diced
3 28 oz cans San Marzano tomatoes

Roast the basil and tomatoes together for about 45 minutes. Meanwhile combine the olive oil, garlic, red pepper in a 5 to 6 quart dutch oven and saute until garlic is golden. Pour in the wine then add the canned tomatoes bring to a boil and stir every once in awhile for about 10 minutes. Lower the heat and simmer partially covered. Add the roasted basil and tomatoes when they're done and continue to simmer until sauce is thick and reduced about one-third, about 2 hours. Season with salt to taste.

Uses: Basil and tomatoes

Tuesday
Chicken Fried Rice
Use a wok or deep saute pan and start by heating up some olive oil or peanut oil. Saute any veggies you like - squash, carrots, onions. Then add the chicken and rice from Sunday (cashews too if you want). Once everything is warmed up and the rice is starting to brown, scrap everything over to the side of the pan leaving a space free in the pan. Crack a couple eggs in that space and scramble them there. Then mix it all together and add some frozen peas. When the peas are warm your done!

Uses: Onions

Wednesday
Leftovers

Thursday
White Beans and Cabbage (From Super Natural Every Day by Heidi Swanson)

Uses: Cabbage

Friday
Free Day

Saturday
Just Plain Nuts Burger and Kohlrabi Fries

Fries
Cut the Kohlrabi into French Fry slices. Spread on a baking sheet and coat with olive oil and Krazy Salt. Bake for 45-60 minutes until golden brown.

Back to School

We've been back to school now for 4 days now and I am already exhausted. Orientations, open houses, soccer practice, lunches...oh my. I am determined to follow the advice I give my 4 year old and "make better choices" this school year. For me that means keeping it simple, not complicating an already chaotic schedule by volunteering for one more thing, or saying yes to anything that isn't full of joy and ease for me. That is of course easier said than done, but so important for my sanity and the sanity of those around me. I am pulling out some of my favorite tricks for meal planning now that we're in the school routine full swing. In keeping with caring for me, I have already scheduled a massage into the extra time these tricks have given me back.

I have worked a few of those tips and tricks into this weeks plan and hope that you to will nourish yourself as the summer comes to a close and all year long. This weeks CSA box has mixed greens, romaine lettuce,broccoli, easter egg radish, cilantro, swiss chard, cucumber, canteloup, gala apples, dapple plums and reed avocado.

You'll see I've worked in some lunch ideas into this week. With school back in session it's time to start thinking about those lunchboxes (for the kids and mom and dad) again!

Sunday
Citrus-Garlic Roasted Chicken
We'll have this with suateed swiss chard in garlic and olive oil and a salad on Sunday night. I'll save the left over chicken and make chicken salad for sandwiches and wraps for lunches this week. For the salad I'll make a double batch of Monday's pasta salad dressing and use it tonight and Monday (less work on a Monday yeah!)

I'm also making a quick Baked Oatmeal (Recipe is from my new favorite cookbook, Super Natural Everyday by Heidi Swanson who also has a great blog 101 Cookbooks) We'll warm this up and serve for breakfast this week. It's easy, delicious and a healthy start to the week...and Mondays are hard enough as it is! Sooo nice to have this waiting for us in the morning.

Uses the swiss chard and mixed greens

Monday
Broccoli and Feta Pasta salad (Recipe below)
     Tip: this can also be made into a double batch for lunches this week

Uses radishes, cilantro, cucumber and broccoli

Tuesday
Homemade pizza and a Cesear Salad
     Tip: I use Trader Joe's pre-made pizza dough

Cesear Dressing;

1 cup mayonnaise or greek yogurt
1 tbsp lemon juice
1 tsp Worcestershire
1 clove of garlic (minced)
1/4 tsp salt
1/8 tsp pepper
1/2 c Parmesean cheese
1 tbsp of milk or half and half

Mix all ingredients together and shake or whisk until well blended.

Toss over romaine salad and add croutons if you like.

Uses Romaine

Wednesday

Leftovers

Thursday

Creamy Avocado Gazpacho with Tomato, Green Onion and Crunchy Garlic Croutons
* stay tuned for this recipe...I have a friend who's going to share!

Uses Avocados

Friday
Free day

Saturday
Summer BBQ!

Garlic and Sea Salt Peel and Eat Shrimp
From Grill Every Day by Diane Morgan


3 large cloves garlic
1 tablespoon sea salt
1/4 cup loosely packed fresh oregano leaves
1/2 cup extra virgin olive oil
2 pounds large shrimp (26/30 count) in the shell, deveined

Prepare a medium hot fire in a charcoal grill or preheat a gas grill on medium high.

In the bowl of a food processor fitted with a metal blade, combine the garlic, salt, and oregano and process until minced. With the machine running, pour the olive oil through the feed tube and process until the marinade is well blended.

Reserve 2 tablespoons of the marinade for basting. In a bowl, toss the shrimp with the remaining marinade until well coated. Set aside while the grill heats.

Oil the grate. Remove the shrimp from the marinade and arrange them directly over the medium-hot fire. Grill, turning once, until the shrimp turn pink on the outside and are just opaque on the inside, about 2 minutes per side. Baste the shrimp with the reserved marinade as they grill. Transfer the shrimp to a serving bowl.



Broccoli Pasta Salad
Prep Time: 10 minutes

Cooking Time: 15 minutes

Serves: 8
Yield 1 servings

Ingredients

• 1 box Penne pasta
• 3 cups Broccoli
• 8 tsp Red Wine Vinegar
• 2 tsp Dijon Mustard
• 2 tsp Honey
• 6 tbsp Extra Virgin Olive Oil
• 2/3 cup Organic Peas (frozen)
• 1/2 tsp Red Pepper Flakes
• 1/2 cup fresh cilantro
• 3 sliced radishes
• 1 sliced and diced cucumber
• 8 oz Light Feta Cheese

Directions

1. Cook penne in a pot of boiling salted water according to package directions. Add the broccoli florets for the last three minutes of cooking. Drain.
2. Meanwhile, combine the vinegar, mustard, honey and olive oil in a small jar with a pinch of salt and pepper. Shake well with lid on.
3. Toss the pasta and broccoli with half of the dressing in a large bowl. Stir in the peas and red pepper flakes and leave to cool.
4. Once pasta is cool, add the chopped herbs, radishes, cucumber and feta. Toss with the remaining dressing, add salt and pepper to taste.

Enjoy, keep it simple, joyful and easy and let me know if you have questions by posting a comment or feedback!