Happy Thanksgiving!

To all my blogger friends, my dear family, and circle of close friends:

I wish you all a very Happy Thanksgiving.

I truly am thankful for you all.

Because Mr CC and I will be having Thanksgiving around a different table than mine this year, I would like to point you to a post I wrote several years ago, filled with links to some Thanksgiving dishes I've made in the past.

The moldy salad is there, as well as side dishes, soups, and a not-to-be-missed cranberry chutney.

Chestnut Ice Cream, Shaved Brussels Sprouts, and Brown Rice Pilaf with Apples, Walnuts & Pomegranates are a few of my latest offerings.

I'll be back on December 1st with a litany of winter recipes.

Take good care, travel safe, eat thankfully, and enjoy!

Copyright © 2005-2009, Christine Cooks. All rights reserved

How to Peel and Purée Chestnuts Plus Christine's Recipe for Sugar-Free Fresh Chestnut Ice Cream with Armagnac

I eagerly await the arrival each fall at the farmers market of McIntosh Farms' Willow Creek grown chestnuts. Fresh-picked from trees just 25 miles (as the crow flies) from my kitchen, they are displayed in a line of deep cardboard boxes, the scent of roasting chestnuts wafting from the Weber kettle situated at one end, enticing customers to come take a look.

In previous years, I've snipped the ends of the nuts in an X, then roasted them in a chestnut pan. Sometimes the peeling was easy, sometimes not. The not part can be very frustrating so this year, in the interest of searching for an easier peeling process, I decided to try another method - boiling.

While this method is not nearly as romantic as chestnuts roasting on a open fire, boiling chestnuts makes them way easier to peel, in my experience. An added bonus being that the nut meat tastes sweeter.

And that sweetness fairly screams ice cream.

Certainly not the prettiest starlet in the lineup, with her rather beige coloring, nonetheless this ice cream imparts a mysteriously sweet-nutty taste and mouth feel, followed by a smokey Armagnac undertone; a perfect finish to an evening meal with friends and family on a fall-into-winter's night, and not at all a bad idea to compliment the end of a Thanksgiving dinner, if you'll excuse my pumpkin pie blasphemy.

The combination of chestnuts and Armagnac came to me as I was musing about how to prepare the purée for ice cream. Adding water or just cream seemed too blah.

Well, chestnuts remind me of the south-west of France and the south-west of France reminds me of Armagnac. So there you have it. Divine provenance.

Instructions for Peeling and Puréeing Chestnuts

I began with 13-ounces by weight of fresh chestnuts.

To prepare the chestnuts for peeling, snip an X into the flat base of each nut and put them into a saucepan. Fill with water to cover by one to two inches.

Bring to a boil and continuing boiling for 3 to 4 minutes. Turn off the heat, leaving the chestnuts in the hot water.

I used surgical gloves (available at Costco) for the next step.

Retrieving a nut from the saucepan with a pair of tongs, and using a sharp knife, peel the shells and skin from each chestnut, dropping the naked nut into a bowl. Repeat until all the chestnuts are peeled. If peeling becomes difficult, reheat the water briefly to warm up the skins and continue peeling.

When you are finished, you should have about 2 cups of peeled chestnuts.

Now comes the fun part:

Place the chestnuts in a food processor and pulse a few times to break up the nuts.

While continuing to pulse, add 3 tablespoons heavy cream and 2-3 tablespoons Armagnac through the feed tube puréeing until finely ground. The puree will be moist and hold together when pinched between your fingers. It should not be wet or gooey.

Yields about 2 and 1/2 cups of purée.

Use 1 and 1/2 cups for the ice cream and put the rest into a lidded glass jar and refrigerate until inspiration strikes you.

If it strikes me, I'll let you know.

I'm already thinking about stuffing dates.

And I like Simona's suggestion to make a wheatless pie crust.

All in good time, Grasshopper.

Sugar-Free Chestnut Ice Cream with Armagnac
Christine's original recipe
Ingredients:
1 and 1/2 cups chestnut purée
6 medium egg yolks (4 if large)
8 packets Splenda, divided (see Cook's Notes)
2 cups 2% milk
1 and 1/2 cups heavy cream
Preparation:

Heat the milk and cream in a heavy saucepan just until small bubbles form around the edge of the pan. Remove from the heat, set aside.

Beat the egg yolks with 2 packets of Splenda until the yolks are thick and pale yellow. Set aside. (I will tell you here that my eggs come from my backyard chickens and the yolks are a deep orange. They never become pale yellow no matter how long I beat them.)

Pour the milk-cream mixture into a food processor, add the chestnut purée and 4 packets Splenda and process until creamy smooth. Place all but 1 cup of the milk-chestnut mixture into a medium saucepan and set over low heat

Whisk the remaining cup of milk-chestnut purée into the eggs then pour it into the saucepan, whisking constantly.

Heat gently until the mixture coats the back of a wooden spoon. Do not allow to boil or it will curdle.

Taste and adjust for sweetness, keeping in mind that the freezing process diminishes sweet on the tongue. At this point I added 2 more packets of Splenda for a total of eight.

Remove from the heat and let cool for about 15 minutes.

Pour into a large glass measuring cup or pitcher and refrigerate for at least 12 hours.

When ready to process, gently whisk the mixture (see Cook's Notes about straining), pour into the ice cream machine and process according to the manufacturer's instructions.

May be served directly from the ice cream maker, or packed into sealed containers and frozen for several hours.

Cook's Notes:

If you don't have access to fresh chestnuts, you could use jarred whole chestnuts and proceed from there.

I no longer add any kind of sugar to my recipes, relying mostly on the natural sweetness of fresh fruits and vegetables.When I want a sweeter dessert however, I use Splenda packets because they are sweeter than the granular Splenda, the product is not bulky nor does it impart a chemical taste, and I can control the amount of sweetness. One packet contains 1/4 teaspoon of Splenda and is equal to about 2 teaspoons of sugar in sweetness. So, 8 packets of Splenda will yield about 2 teaspoons which will equal approx 16 teaspoons or 5 and 1/3 tablespoons of sugar. If you want to use sugar in this recipe instead of Splenda, take notes because I doubt I'll repeat that again.

To strain or not to strain - that is the question. I didn't strain the mixture prior to pouring it into the ice cream machine because my tongue likes playing with its food. That said, Mr CC, who liked this ice cream very much, warned me that some people would like it and others would not and that it might depend entirely on the texture. If you have eaters who like their ice cream purely creamy and devoid of interesting content with which a curious tongue can play, by all means strain the mixture just before pouring it into the machine. It will still taste good, though not as interesting - in my humble opinion.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Christine's Recipe For Shaved Brussels Sprouts With Shaved Ham, Valencia Orange Juice and Chopped Walnuts

Brussels sprouts recipes abound among my food blogging friends this fall. And no wonder. These little Thanksgiving favorites are packed with goodness and cheerily allow themselves to be prepared in a plethora of ways, from roasting, old fashioned steaming, grilling, or sautéing.

Well I couldn't let myself be left out of the symphony of Brussels sprouts dishes now, could I?

So yesterday, as our local farmers market was celebrating its season finale and a wheelbarrow full of bright green sprouts was quickly disappearing into shoppers hands, I elbowed my way in, claimed my own, brought them home to my kitchen and came up with this recipe.

Wanting mine to be different from anyone else's recipe that I'd seen, I decided to shave my sprouts on a mandoline. Not stopping there, I added some shaved, uncured ham, and some shaved shallots. Lots of shaving went on in my kitchen, with nary a hair in sight.

After sautéing the shallots and ham, add the shaved sprouts and sauté, tossing with tongs, until they are wilted but still a bit crunchy. Add juice, toss some more, season with kosher salt and freshly ground black pepper. You're done. It's that simple. You can even make this a day ahead, allowing the flavors to deepen. Reheat in a low (300) until warmed through. Sprinkle with chopped walnuts if desired and serve.

Shaved Brussels Sprouts with Shaved Ham, Fresh-Squeezed Valencia Orange Juice, and Chopped Walnuts
Christine's original recipe
Ingredients:
2 dozen Brussels sprouts, cleaned and thinly shaved on a mandoline (yield approx 3-4 cups)
2 shallots, thinly sliced
1 cup shaved ham (see Cook's Notes)
1/3 cup fresh squeezed orange juice with pulp (Valencia is best for flavor)
olive oil and butter for the pan
Kosher salt and freshly ground black peppercorns to taste
Preparation:

Sauté shallots over medium heat in about 1 tablespoon each olive oil and unsalted butter. You can use more or less of the oils according to your taste.

When shallots are slightly golden, add the shaved ham and sauté until edges of the ham curl and become golden.

Add the shaved sprouts, toss to blend, and sauté until the sprouts are tender-crisp, about 4 minutes.

Add the orange juice and, using tongs, toss the sprouts well so the juice is evenly distributed throughout for another 2 minutes. The pan will be dry and all the juice absorbed.

Remove from the heat, adjust the seasoning with kosher salt and black pepper.

Sprinkle with fresh chopped walnuts and serve.

Cook's Notes:
The flavors of this dish deepen if made a day ahead. Leave out the walnuts, keep in the fridge then warm in a slow oven. Just before serving, sprinkle with the walnuts.

The orange juice not only compliments, but marries the ham and sprout flavors delightfully.

As I shaved the Brussels sprouts, using my very old mandoline, I made sure the stem end was facing up so I didn't shave it into the bowl. See photo.

Uncured applewood smoked ham steaks, my favorite, are made by Niman Ranch. No nitrites.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Christine's Recipe For Brown Rice Medley Pilaf With Apples, Walnuts and Pomegranate Seeds

I love the Brown Rice Medley from Trader Joes; a combination of parboiled long grain brown rice, black barley and daikon radish seeds that give a nice pop when cooked.

Inspired by the shallots and apples at our local farmers market, I'd already made this pilaf several weeks ago and thought it pretty darned tasty. Then I received a gift from my friend Erika and took it a step further, adding walnuts and sweetly tart pomegranate seeds, not only imparting greater depth of flavor but also kicking up the nutrition factor - pomegranates being very high in antioxidants and walnuts giving up a walloping dose of Omega-3 fatty acids.

(Serving suggestion)

Because I avoid eating wheat, I won't be having traditional bread stuffing this Thanksgiving. But I won't feel at all deprived because this delicious, easy-to-make pilaf will be on the table.

Brown Rice Medley Pilaf with Apples, Walnuts & Pomegranate Seeds
Christine's original recipe
Ingredients:
1 and 1/4 cups Brown Rice Medley, or your favorite rice
2 and 1/2 cups chicken stock, organic if store bought but your own home made is best
1 medium sweet onion, finely chopped
2 tart green apples such as Granny Smith, cored, seeded and chopped into 1/2-inch pieces
1 stalk celery, cut in half or quarters lengthwise and cut crosswise into 1/4-inch pieces
2 teaspoons fresh thyme, finely chopped
olive oil and butter for the pan
kosher salt and freshly ground black peppercorns
2/3 cup walnut pieces
1/2 cup pomegranate seeds
Preparation:

Cook the rice in the chicken stock in a rice cooker until done according to the manufacturers directions. The rice will be somewhat moist. Keep warm.

Sauté the onions in about 1 teaspoon each olive oil and unsalted butter until they are golden and soft. Add the apple, celery, and chopped thyme and sauté until they are softly cooked, adding more olive oil and butter if needed to prevent sticking.

Toss the sauté mixture with the rice then season with kosher salt and black pepper to taste. Add the walnuts and pomegranate seeds. Toss until blended.

May be made a day or two ahead, refrigerated.

Reheat, covered, in a 300-degree oven for 30 minutes to serve.

Cook's Notes:

Fresh chopped herbs like sage, marjoram, parsley or celery leaves can be added to the onions, apples and celery as they are sautéing.

Trader Joes did not ask for my endorsement of their product (I just like it) nor have they offered me any promotional renumeration.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Pomegranates and Walnuts, Oh My!

Delivered to my door from the fabulous Sacramento Valley backyard of my bestest friend in the world, Erika. With a little help from her friend Bill, I'll bet.

My heartfelt thanks to you both!

Recipes to follow.....

Copyright © 2005-2009, Christine Cooks. All rights reserved

Christine's Recipe For Creamy, Garlicky Chevre Sauce With Steamed Green Beans And Toasted Pecans

While it's true that I'm no longer eating pasta, it is not true that I can't enjoy a thick and deliciously creamy pasta sauce from time to time. I just drizzle it over steamed, sautéed or roasted vegetables and I'm completely happy.

Intensely garlicky, beginning with a white wine reduction, this is a sauce that will compliment a number of vegetables served as an entrée or a side dish. (Mr CC even enjoyed it on his lunch tacos!)

Last week we roasted purple potatoes and topped them with this sauce along with some freshly chopped basil.

Decidedly unphotogenic in its white-on-white demeanor, roasted cauliflower nonetheless is the perfect compliment to the garlic and goat cheese flavors imbued here.

For its debut, however, green beans steamed to a tender crispness were the perfect vehicle to showcase this bright white saucy offering, needing only a sprinkling of chopped toasted pecans to round out the visual feast.

This sauce can be made with full, low or no fat dairy. The amount you use will need to be adjusted to achieve the creaminess you desire. It's ready for your vegetables in less than 25 minutes and will keep in the refrigerator for one week.

Christine's Creamy, Garlicky Chevre Sauce
Ingredients:
6-ounces dry white wine
5 cloves garlic, peeled and minced
2 pinches kosher salt
1 cup cream (or 1/2 & 1/2, or milk)
11-ounces good chevre (goat cheese), crumbled
Preparation:
Place the white wine and the minced garlic in a medium saucepan over medium high heat. Bring to a boil, lower the heat, and simmer until the wine has reduced by one-half, about 6 minutes.
Add the salt and stir.
Add the chevre and the cream and whisk over low heat until the mixture is smooth. The amount of milk product will vary depending on its fat content.
Serve over your favorite vegetables or roasted potatoes, or, gasp!, pasta.
Reserve left over sauce in the refrigerator.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Christine's Recipe for Thai-Style Sausage and Vegetable Soup

Inspiration for this what can I do with all those vegetables lounging in the vegetable crispers? soup came from the Thai-spiced sausage I picked up at the market recently. After that the soup practically made itself.

Cilantro grows year-round in my garden, even when it snows. Just when the summer crop is winding down, little volunteers start coming up and, hardy souls that they are, manage to make it through the winter.

I didn't get a photo, but one of our local inland farmers has a kaffir lime tree and is now selling fresh-picked leaves at the farmers market. I couldn't resist buying a packet.

Add to these beginnings, some garlic, fresh ginger, lots of fresh farmers market vegetables and some lite coconut milk and there you have it. A soup full of zingy fresh flavor, bright colors, and wholesome goodness.

Christine's Thai-Style Sausage and Vegetable Soup
Ingredients:
3 large cloves garlic, peeled and finely chopped
1 large shallot, peeled and finely chopped
2-inch piece fresh ginger, peeled and finely chopped
2 Kaffir lime leaves
1 and 1/2 cups low to no-sodium chicken stock, preferrably home made
2 cans organic, lite coconut milk
12-15 crimini mushrooms, wiped clean and thinly sliced
1 large red jalapeno pepper, seeds and veins removed, finely minced
4 Thai Style uncured sausage by Niman Ranch, thinly sliced
2 red bell peppers or sweet Italian peppers, chopped small
2 carrots, pared and thinly sliced
2 small golden zucchini (from my garden!), thinly sliced
2 cups fresh green beans, cut into 2-inch pieces
handful of fresh garden pea pods, cut into 2-inch pieces
2 tablespoons finely chopped fresh cilantro
juice from 2 small limes


Preparation:
Prepare all ingredients as specified above.
Place the chicken stock in a large pot over low heat, waiting to receive the fixins.
Sauté the sausage slices in a large, heavy skillet (I use cast iron) until lightly browned. Using tongs, transfer the sausage to the soup pot. Reserve the rendered fat in the skillet.
Sauté the shallots, garlic and ginger in the skillet over medium heat until soft and golden. Transfer to the soup pot and increase the heat to medium high. You are finished with the skillet now and all your attention should be on the soup pot.
Allow the stock to come to just under a boil and add the carrots, zucchini, mushrooms and peppers. Let these cook for about 6 minutes or until they are softly cooked.
Add the green beans and pea pods and cook for 5 minutes more.
Check to see that the vegetables are almost cooked through.
Lower the heat to medium low and add the coconut milk. Simmer until everything is done to your liking. Don't allow the soup to boil.
To finish the soup, remove the lime leaves if you can find them, add the lime juice and chopped cilantro.
Stir gently, remove from the heat and serve.

Cook's Notes:
A gentle reminder that I link to products only to help those who wish to make my recipes to the letter. I do not receive requests to link to these products, nor do I receive any remuneration for doing so.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Vanilla Yogurt Ice Cream With Sherry-Soaked Bing Cherries

. . . But first:

I could just jump right into the recipe, sidestepping the obvious fact that I haven't been around for, oh, more than a month, giving no explanation for my absence, but you all know I won't be able to leave that alone.

So here's my story. Thus far.

Way back at the beginning of July, I quit eating wheat, along with its related grains (oats, barley, etc.), and cut out all forms of added sugar, including agave and honey. Turns out it wasn't a hardship for me at all. I experienced no sugar withdrawal and no cravings for bread and pasta in the middle of the night. I ate loads of fresh fruits and vegetables along with eggs, small amounts of cheese and even smaller amounts of meat - mostly seafood.

I didn't do this because I wanted to be on a diet. Quite by accident I'd stumbled upon some information about the role that wheat and sugars may play in causing inflammation not only in the bowel, but also in the arteries, brain, heart and joints. (Of course we have the South Beach Diet that combats just those things, but it never really worked for me - I never got over those cravings for what I wasn't allowed to eat - as after Phase 2 I got to add wheat back into my regimen, putting me right back where I started.)

What I read made enough sense to me to give it a try. That was back in July. I had high blood pressure, high cholesterol, and weighed more than I wanted to. Giving my doctor fits as I refused to take statins or blood pressure meds, I kept telling him I could just eat better and exercise more and I would be fine. But my numbers never changed.

Now at least two of them have. Blood pressure is normal, I've lost 20 pounds, twenty! without trying, I actually think with more clarity, and this week I'm finally going to have my cholesterol checked. If that has dropped as well, I will have hit a triple header and will be a very happy, person indeed.

This may be a bit too much sharing for many of you - as in get to the recipe, Christine - but trust me, it had to come out so I can move forward on this business of blogging. I mean, how can I just stop cooking the way I've been cooking without telling you why?

Which brings me back to why I haven't been blogging: The food we've been eating for the past fours months has been fresh, organic, local, all those good things, and . . .

Very Plain.

Very Simple.

Barely blogworthy in my estimation, compared to what I have done in the past.

Recently though I've made a few dishes that have more pizazz, more oompf, and found that they haven't had any adverse affects on me. Of course, I wouldn't pig out on the ice cream I'm about to show you, and, on the whole, I still eat mostly fruits and vegetables, occasionally brown rice or a potato, but I'm finally settling into a comfortable niche and am ready to offer up my repertoire.

If you have an aversion to Splenda, you can always use sugar, but you won't see sugar here. I use so little sweetening for anything these days, preferring the sweet taste that fruits and vegetables can impart, that the amount of Splenda I do use is minimal.

Thank you for indulging me. Now you can have dessert.

There are so many things to like about this recipe: Organic dried Bing cherries; no added sugar, just five small packets of Splenda, allowing the tang of the yogurt to shine through; and possibly best of all, no cooking (no custard making) which allows it to be ready to serve in just a few hours and allows you to adjust for the sweetness at any time.

One more thing: this ice cream is best when served right out of the machine. It can be placed in the freezer, but loses its creamy texture in the process.

Before you begin making the ice cream, you must drain the excess liquid from the yogurt and soak the cherries for several hours. Here's how.

Dampen and wring out a piece of cheesecloth large enough to hang over the sides of a large strainer.

Line the strainer with the cheesecloth and set it over a large measuring cup or bowl.

Spoon the yogurt into the cheesecloth and place the whole thing into the fridge for several hours.

When the liquid has drained from the yogurt, you should have about half the amount of yogurt you started with. Keep cold until ready to use.

Place the dried Bing cherries in a medium bowl and pour the sherry over, stir the cherries a bit to settle the sherry. You want just enough sherry so that the cherries are barely covered.

Let sit at room temperature until most of the sherry has been absorbed and the cherries and plump and very drunk. This took several hours. Strain the remaining very delicious Bing Cherry Sherry into a small glass and save it for making sauces, or give it to your significant other to sip while watching you cook.

Christine's Vanilla Yogurt Ice Cream with Sherry-Soaked Bing Cherries (and you thought we'd never get here)

Ingredients:

2 cups non or low fat plain, organic yogurt, drained of liquid

3/4 cup organic, non-sweetened dried Bing cherries soaked in 1/2 cup dry Sherry

4-5 packets Splenda, adjust to your taste

3/4 cup 1% or 2% milk

3/4 cup cream

1 tablespoon vanilla

Preparation:

Place drained yogurt in a large bowl and stir in Splenda until fully blended.

Stir in the milk, cream and vanilla and mix well.

Adjust for sweetness, remembering that the cherries will impart their own natural sweetness.

Place the mixture into an ice cream maker and process according to the manufacturer's instructions.

When the mixture is softly frozen, slowly drop the strained cherries into the ice cream and finish processing.

Serve directly from the machine, or pack into a container with a tight-fitting lid and put in your freezer for one hour.

Cook's Notes:

I suppose I could have called this Drunken Bing Cherry Yogurt Ice Cream, as the lovely dried Bing cherries are indeed soused by the time it's their turn to be churned, but I think folks might have a hard time doing a Google search for it.

In the interest of explaining what may seem to be a contradicion, remember that banana strawberry galette I made back in August? I didn't eat it, although others did. No, honestly. I didn't.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Farmers Market 2009 - Summer into Fall

Winter squash, bosc pears, late peaches and early apples were offered at our Saturday farmers market this weekend. A sure sign of summer's long slide into fall.

Click on over to Mimi's kitchen to see what's in her CSA box.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Sautéed Shredded Zucchini with Parmesan and Fresh Basil

My mother, when in a hurry to get dinner on the table, would shred her garden-fresh zucchini and sauté it in a saucepan for a quick vegetable dish. I used to love eating this as a child; butter, salt and pepper its only adornments.

Now, I gussy it up in ways that my mother did not, stirring in freshly grated parmesan reggiano, fresh basil chiffonade (see Cooks Notes below), and using several different types of zucchini.

Simona reminded me last night that I still hadn't posted it.

Thank you for the nudge. Here you go, girlfriend.

Sautéed Shredded Zucchini with Grated Parmesan and Fresh Basil Chiffonade
Original recipe by Skip Hills, adaptations by Christine
Ingredients:
4-6 fresh zucchini*, preferrably local and organic, ends trimmed, grated
1 teaspoon each olive oil and unsalted butter for the pan
1/2 cup freshly grated parmesan reggiano (use more or less, to your liking)
4 large fresh basil leaves, cut chiffonade**
kosher salt and freshly ground black peppercorns to taste.

Preparation:
Using this side of a box grater, grate the parmesan until you have 1/2 cup (I probably used more, but then I'm of the more is better generation). Set aside.

Using the same side of the box grater, grate all the zucchini. Set aside.

Heat a large skillet over a medium high flame until hot. Add the olive oil and butter and allow them to melt. Adjust the heat to keep the oil from smoking if necessary.

Add the zucchini to the skillet, spreading it out to the edges, and allow it to sauté, undisturbed, for about 5 minutes. Adjust the heat so the bottom layer doesn't burn.

When the bottom layer has softened and become slightly browned in places, begin tossing the zucchini and turning it over in the pan, allowing it to cook thoroughly and become slightly golden throughout. It should be softly cooked, not tender crisp, and retain its fresh color.

Remove the pan from the heat and immediately toss with the grated parmesan and basil chiffonade.

Season to taste with salt and freshly ground pepper and you're done.

Dig in while it's hot.

Cooks Notes:

* I used both green and straight golden zucchini for this dish. I've also used round, light green zucchs and young pattypan squash.

** To make basil chiffonade, stack 4 or more large fresh basil leaves atop one another, all pointing in the same direction, and beginning at one long edge, roll them up snugly, cigar like. Holding the roll on a cutting board and using a sharp knife, cut the basil roll crosswise into thin strips. With your fingers, pick up each rolled strip and gently loosen it as the now thin basil strips drop from your fingers. Use immediately.

Copyright © 2005-2009, Christine Cooks. All rights reserved