Hye Thyme Cafe: February 2013

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Thursday, February 28, 2013

Copper Pennies (Carrot Salad)

Copper Pennies (Carrot Salad) : Hye Thyme Cafe

The first time I had Copper Pennies was when visiting a friend's parents in Alabama one weekend several years ago. Her step-mom made them, and I had to make sure to get the recipe before I left. Served cold, this is a very refreshing salad, but if you want, you could certainly serve them hot as a side dish, then refrigerate the leftovers to have the rest as a cold salad.

I did tweak the recipe a bit. I have reduced the sugar by half, decreased the oil (and switched to canola), increased the Worcestershire, and added some black pepper and Sriracha for a little heat. I also skip the step of par-cooking the carrots. That seemed counter-intuitive to me since you will be pouring a hot liquid over them anyhow. I like my carrots to still be crisp, so pouring the hot liquid over them cooks them just enough to take the raw crunch off of them.

2 lbs carrots
1 lg sweet onion
1 green bell pepper
1 can tomato soup
1/4 c canola oil
1/2 c sugar
1/4 t black pepper
3/4 c white vinegar
2 T Worcestershire
2 T Sriracha

  1. Peel and slice your carrots into coins, setting them in a heat-resistant bowl with a cover.
  2. Dice the onion and add it to the carrots.
  3. Dice the bell pepper and set aside.
  4. In a small pot, combine the tamato soup, oil, sugar, black pepper, vinegar, Worcestershire, and Sriracha and bring to a boil over med-high heat.  
  5. Stir and let boil for about a minute to make sure the sugar has dissolved and the tomato soup had broken down and incorporated into the other ingredients.
  6. Pour the hot soup mixture over the carrots and onions, stirring to coat well.
  7. Lightly cover the bowl to allow the residual heat to cook the carrots and onions a bit.  
  8. If you like your peppers to be soft,  go ahead and add them while the sauce it hot. Because they cook more quickly, I prefer to wait until the mix has cooled to just above room temp to add them.
  9. When cool enough to refrigerate, cover and chill.

Copper Pennies (Carrot Salad) : Hye Thyme Cafe
Copper Pennies (Carrot Salad) : Hye Thyme Cafe

Copper Pennies (Carrot Salad) : Hye Thyme Cafe

Copper Pennies (Carrot Salad) : Hye Thyme Cafe

Saturday, February 23, 2013

Pop-Up Apple Pancake

Pop-Up Apple Pancake : Hye Thyme Cafe

Maybe it's just because I'm not really a breakfast person, but I don't typically think to make these until I find myself wondering what to do with an apple or two that have been sitting around uneaten. This time, I actually made it on purpose. I was walking through the produce department the other day, and when I passed by the apples, this image floated into my head.

It's super easy to make, and if you've got hungry guys in the house, you can make them each their own. Otherwise, you can slice it into wedges to be served with your favorite syrup. It's a nice brunch option as well.

1 large or 2 small apples
1 t cinnamon
1 t sugar
1/2 c milk
1 t vanilla
2 eggs
3/4 c flour
1/4 t salt
PAM Baking

  1. Spray a pie plate with PAM Baking and set aside.
  2. Preheat oven to 425.
  3. Peel, core, and slice apple(s), arranging the slices in a spiral in the pie plate.
  4. Sprinkle the apples with the 1t each of cinnamon and sugar.
  5. Whisk together the milk, vanilla, eggs, flour, and salt to form the batter.
  6. Pour the batter over the apples, giving the pie plate a little wiggle to make sure the batter settles in around the apple slices.
  7. Bake for +/- 30" until puffed and golden.
  8. Sprinkle with powdered sugar.
  9. Serve with butter, fresh fruit, and/or syrup of choice.

NOTE:  If you are working with a type of apple that you know to be particularly juicy, rather than sprinkling the cinnamon/sugar over the slices while they're in the pie plate, toss the cinnamon/sugar with the apples in a separate bowl and let it sit for a few minutes to release some of the liquid. That way, you can pour it out and won't end up with a soggy-bottomed pancake. When I can find it, my favorite syrup with these is an almond syrup.

Pop-Up Apple Pancake : Hye Thyme Cafe

Pop-Up Apple Pancake : Hye Thyme Cafe
Pop-Up Apple Pancake : Hye Thyme Cafe

Pop-Up Apple Pancake : Hye Thyme Cafe

Pop-Up Apple Pancake : Hye Thyme Cafe

Thursday, February 21, 2013

Avocado Salad Sandwich

Avocado Salad Sandwich : Hye Thyme Cafe

One day last week, I found myself contemplating avocados. Yes, I do strange things like contemplate avocados. I got thinking about how their texture is similar to that of a hard-boiled egg, so I decided to give it a try as a substitute in an egg or chicken salad type application. It actually worked out great, and I didn't do anything different to it than what I would have used/done with the egg or chicken. I'll probably play around with variations at some point, but I wanted to make a true test of the "traditional" version.

1 celery stalk
3 kosher baby dill pickles
2 scallions (or minced onion)
1/2 t yellow mustard
2 avocados
salt / pepper
bread or rolls of choice
lettuce (optional)
cucumber (optional)

Start by dicing your celery, pickles, and scallion/onion. I usually use onion in my salads, but I happened to have a few scallions kicking around that might not otherwise have been used, so I opted to throw those in today.

To your diced mixture, add the yellow mustard. I have gotten into the habit of cutting back on the mayo in this type of salad by including some mustard, which is not just flavorful but better for you. I only added a small amount here, but again, I wanted to make it a true test, so I didn't want to skip it altogether. Because of the creaminess of the avocado, I did not use mayo at all, but if you still want that flavor, you could always spread some on your bread.

Mash one of your avocados and dice the other. If working with avocados is new to you, simply run a knife lengthwise around the entire fruit, and twist to separate the halves. Hit the pit with the blade of a knife and twist to pop it out, then you can run a spoon between the skin and the flesh of the avocado to easily separate them.

Stir the mashed avocado into the veggie mixture, along with a sprinkling of salt and pepper, then gently fold in the diced avocado so you have some different textures going on.

I always use lettuce and/or sprouts on my sandwiches. I didn't have sprouts today (would have been great with this), but I did start with a layer of lettuce, then piled on the avocado mixture. Just for the heck of it, since I had a partial cucumber in the fridge, I cut a few thin slices and added those to the top of my sandwich too.

If I had been blindfolded, I would have thought I was eating an egg salad sandwich with some avocado mixed in. You really don't miss the eggs at all! If you're skeptical, try it the other way around and work your way up to it -- add some to your egg salad. (I realize that goes totally against my no mixing policy - I hate eggs in my chicken salad - but that's OK.)

Avocado Salad Sandwich : Hye Thyme Cafe

Avocado Salad Sandwich : Hye Thyme Cafe

Avocado Salad Sandwich : Hye Thyme Cafe
Avocado Salad Sandwich : Hye Thyme Cafe

Tuesday, February 19, 2013

Losh Kebab (Armenian Hamburgers)

Losh Kebab (Armenian Hamburgers) : Hye Thyme Cafe

If you live near an Armenian church and happen to notice when they are hosting a bazaar/festival, make sure you stop in for lunch! You might automatically be enticed by the Shish Kebab, but don't pass up the opportunity to try the Losh Kebab instead. They are usually served up with pilaf, some salad, and pita bread. And, of course, you can get Paklava for dessert. Losh Kebab is the Armenian answer to the Hamburger. In this case, it's either lamb or a combination of beef and lamb. You might also see them served as Lule Kebab, which is when they are shaped into a tube and skewered before grilling.

1 lb lean ground beef
1 lb ground lamb
1 lg onion, diced small
1 green bell pepper, diced small
1 c fresh chopped parsley
3 T tomato paste
1/2 t allspice
1 t black pepper
2 t salt
1/4 t cayenne pepper
1/4 c flour
1 T fresh lemon juice

Mix all of the ingredients together until well blended and form into oval patties (makes 8-10).

Grill or broil to preferred done-ness.

I received a small panini press as a Christmas gift this year and hadn't used it yet. Since I don't have a grill anyhow, rather than broiling them, I sprayed the panini press with PAM and cooked the burgers on it for about 8".

Because they are so juicy and flavorful, you really don't need to put anything on them, but as an American kid growing up eating hamburgers with ketchup, etc., I'll skip the lettuce, pickles, and mustard, but I do automatically feel the need to use a little ketchup. Some people like them with thin sliced raw onion or tomato, or even more parsley. You might also come across them served with a Tzatziki type yogurt dip.

Losh Kebab (Armenian Hamburgers) : Hye Thyme Cafe
Losh Kebab (Armenian Hamburgers) : Hye Thyme Cafe

Losh Kebab (Armenian Hamburgers) : Hye Thyme Cafe

Saturday, February 9, 2013

Vegan Lentil Lettuce Wraps - Marx Foods Recipe Challenge

It's Easy Being Green - Marx Foods Recipe Challenge Logo

It's official, the polls are open ... 

The polls will close at 11:30pm PST on Thursday 2/14/2013, so make sure you vote before the deadline. On Friday, 2/15 we will announce the two winners, one from this public poll and the second from our internal vote. Each of the winning bloggers will receive a $100 credit to MarxFoods.com.

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It's time for another Marx Foods recipe challenge!  This time around, the theme is "It's Easy Being Green," and participants were tasked with creating a recipe using at least two of the five ingredients provided.  The ingredients we received were:

  • Bamboo Rice
  • Dill Pollen
  • Green Eston Lentils
  • Whole Cardamom
  • Mint Herb Crystals

Having played around with puffing wild rice in a previous challenge, I wanted to try taking it a step further this time by turning the rice into noodles and puffing those to go along with a filling for lettuce wraps, with the lentils serving as the "meat."  Sadly, although I was able to mill the rice into flour to make the noodles, when I tried to fry them, they didn't puff up like I was expecting and instead turned into crunchy rice sticks.  Fortunately, I had the forethought to only use half of my rice sample, so I switched gears and puffed the other half in their original state - better small crunchies in your lettuce wraps than none at all. 

I incorporated a third ingredient by stewing dried apricots with the cardamom to serve as another texture and act as a bit of a sauce. 

½ c bamboo rice 
canola oil 
20 dried apricots 
8 whole Green Cardamom pods 
2 t soy sauce 
1 t sriracha 
2 t fresh lemon juice 
1 c Green Eston Lentils 
½ c sliced scallion 
¼ c sweet red onion, diced 
3 oz water chestnuts, diced 
lettuce leaves (I used iceberg) 

Because bamboo rice is short-grained, it's too small to fish out of a pot with a spider or slotted spoon, so you will want to prepare by having a metal strainer fitted over a pot or other heat-resistant vessel.  Heat about ¼" of oil over high heat in a small pan - it doesn't need to be deep for this.  The oil should be hot enough when you see it starting to ripple a bit.  Pour in the rice, and it will puff up in just a few seconds.  Pour it into the strainer so that the rice ends up in the strainer and the hot oil in the pot below, then pour the rice out onto paper towels to absorb any excess oil and set aside. 

Puffed Bamboo Rice
Rinsed bamboo rice - lost some of its color

Before it's cooked, the bamboo rice is a light jade color.  It lightens significantly when cooked, but it still has a light green hue to it.

Simmer the apricots and cardamom in 2c water until tender. Using the back of a spoon, lightly mash the apricots and crush 3 or 4 of the cardamom pods, releasing their seeds into the mixture.  Remove the remaining pods.   Stir in the soy sauce and sriracha, ending with the lemon juice for a hit of acid [no pun intended] to cut through the sweetness of the apricots and add a bright note. 

Apricots stewed with cardamom
Apricots and Cardamom Pods

Boil the lentils with a bit of salt to your preferred tenderness.  Drain and return them to the pot, and gently stir in the apricot mixture until well coated.  Add the scallions, peppers, and water chestnuts. 

Lentil filling for Vegan Lettuce Wraps
Boiled Green Eston Lentils

Spoon the mixture into lettuce leaves and sprinkle with the puffed rice.

Vegan Lentil Lettuce Wraps

Vegan Lentil Lettuce WrapsVegan Lentil Lettuce Wraps

Vegan Lentil Lettuce Wraps

Although I was disappointed about not being able to puff the rice noodles like I had intended, I really enjoyed this dish. From a flavor standpoint, you first taste the lentils and scallions, then get the sweet/flowery combination of the apricot and cardamom, followed by the hint of heat from the sriracha and the lingering earthiness of the soy sauce. As for textures, you have the soft, slightly chewy texture of the apricot, the meatiness of the lentils and the two different levels of crisp from the water chestnuts and puffed rice. 

I'm not a fan of drippy lettuce wraps, so I don't like using a sauce or dipping them.  If you prefer a saucier version, you could increase the apricot mixture, incorporate the stated amount into the lentils, then increase the liquid (water and/or soy sauce) in the remaining apricot mixture and cook that down to a sauce. 

*   *   *   *   *   *   *

As for what happened with my noodle attempt, I had read in several places one option that required soaking the rice overnight, adding water and blending the mixture into a thin batter, then steaming it sort of crepe style, first oiling the pan, then adding a layer of batter, more oil once set, followed by another layer, more oil, and cutting into strips.  

Elsewhere, I read that you could rinse and briefly soak the rice then use a blender or food processor to grind it into a powder, sifting it through a strainer to catch any larger pieces and processing them again.  Then you were to add an equal amount of water and knead it into a pasty dough.  Then roll out the dough and slice into noodles - or thin strips and roll it into spaghetti styles noodles.  I opted for the second method, but there was no way I thought it would be possible to run rice through a food processor or blender to make a flour out of it!  A spice grinder on the other hand ...

Bamboo Rice Flour

Fortunately, I did NOT pour the equal amount of water into the flour as noted!  To my half cup of powdered rice, I added 2-3T of water, and even that was too much!  It was very thin and runny, so I zapped it in the microwave for 20 seconds.  I stirred it into what looked vaguely like mashed potatoes and was then able to knead it into a fairly smooth dough.  Rather than rolling it out, slicing strips and then rolling them, I just pinched off small pieces and rolled them out with my fingertips.

Bamboo Rice Flour mixed with water

Dried bamboo rice noodles
Bamboo rice dough for rice noodles

Rather than puffing up like the rice, the noodles just browned in the oil. That said, I wouldn't hesitate to try this again, rolling it out very thin, slicing it into squares and frying up some rice crackers - then maybe spritz on some sort of soy sauce glaze.

Puffed bamboo rice and bamboo rice noodles

As always, a big thanks to the folks at Marx Foods for providing me with new samples to play with!  The polls go live on Mon or Tues, so be sure to check out the other entries and vote for your favorite ... which of course will hopefully be this one. 

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UPDATE:  Had the leftover lentil mixture cold out of the fridge on Ritz Crackers for lunch today - Yummmm!

Wednesday, February 6, 2013

Breakfast for Dinner by Lindsay Landis & Taylor Hackbarth

If the names sounds familiar, I'm not surprised.  Some of you are familiar with husband and wife team Lindsay and Taylor from their blog, Love & Olive Oil, while others of you are familiar with Lindsay from her first cookbook,  The Cookie Dough Lover's Cookbook.  

This particular book is especially great for people like me who aren't programmed for breakfast in the morning.  For me, breakfast generally consists of hitting the drive-thru at Dunkin Donuts for a coffee on my way out for the day.  I love breakfast foods - it's morning I'm not a fan of, so getting up early enough to plan for breakfast isn't likely to happen. However, I often make breakfast foods for dinner.  

Although I didn't feel the passion in this book that came through in Cookie Dough, and I found the title to be somewhat misleading, it does contain more than 100 great recipes, some twists on old favorites, and some new and exciting.  As far as the title goes, I was expecting all dinner (entree) items, where the book is actually broken down into Main Dishes, Sides & Starters, Drinks & Desserts.  Not a bad thing, just not what the title implied.  I also find it a stretch to consider a Green Pea Carbonara to be a breakfast item turned into dinner.  It may be an interesting twist on a traditional Carbonara, and yes, it has eggs and bacon in it, but it has always been a dinner item.

That said, I still love the book, and the great photography makes me want to try dishes I normally wouldn't think to order, much less make myself.  Take the first recipe for instance - Steak & Eggs Benedict.  I'm squeamish about eggs, so if I do make them, they're scrambled dry or in an omelet.  The mere thought of a runny egg sends a shiver down my spine, but man they look delicious!  And the next recipe - Shakshuka, again features poached eggs, this time in a fabulous tomato sauce.  I keep eyeing that one too!

Here's a sampling of what you'll find in each section:

  • Italian-Style Stuffed French Toast
  • Andouille Shrimp & Grits
  • Bacon Fried Rice
  • Goat Cheese Monte Cristos
  • Grapefruit Risotto with Seared Scallops

  • Maple-Glazed Pork Meatballs
  • Parmesan Beignets
  • Mini BLT Biscuits
  • Rosemary & Olive Oil Scones
  • Bloody Mary Tomato Soup

  • Maple Bacon Cupcakes
  • Bananas Foster Crepe Cake
  • White Chocolate & Blueberry Tart
  • Bacon Old-Fashioneds
  • Grapefruit Herb Sodas

For me, the most drool-worthy recipe in this book, and the first one I'll be trying, is hands-down the Breakfast Sausage Ravioli!  I'm wishing this book was a scratch & sniff right about now.

This one doesn't hit the shelves until the 12th, so pre-order your copy today:

As always, a big thanks to Quirk Books for providing me with a review copy, and thanks to Linsday & Taylor for some great new "brinner" ideas!  Can't wait to make those ravioli!

Monday, February 4, 2013

Buffalo Chicken Tacos

Buffalo Chicken Tacos : Hye Thyme Cafe

Normally, when someone mentions tacos to me, what comes to mind are the crunchy-shelled ground beef version with tomatoes, onions, lettuce, shredded cheese, maybe some salsa, sour cream and cilantro. Sometimes my sister will call or email me on a night when I'll be there for dinner, letting me know it's taco night. I don't know why, but I'm always disappointed to get there and realize she made soft-shelled chicken tacos. I like them, it's just not what I was expecting. It's like when we used to hear we were having pizza for supper as kids and would be all psyched only to get home and realize our grandmother had made a homemade version using some sort of tube dough for a crust. It was fine ... just not what we were expecting.

So why it popped into my head to make Buffalo Chicken Tacos the other night is beyond me. I'm just glad that I did! I'll have to make sure to tell my sister to try them. Wonder how they'd be in a soft-shell. Actually, I think that part of the problem for me with soft-shell tacos is that it seems like a wrap or a lazy burrito or something rather than a taco. The only time I use them intentionally is if I'm making double-deckers; a soft shell taco slathered with refried beans, then filled with a stuffed crunchy taco.

Aside from being mighty tasty, these are great for if you're in a rush. Maybe you're getting home from work late and have to run to the market but don't want to be cooking for an hour. Just grab a rotisserie chicken and some taco shells and you're good to go. I'm assuming you already have Frank's Red Hot Buffalo Sauce at home - if not, what's wrong with you?!? You can have these on the table in 15".

Crunchy Corn Taco Shells
1 onion, diced
1 T butter
Cooked chicken, torn or diced
Frank's Red Hot Wings Buffalo Sauce
Shredded Lettuce
Celery, diced
Shredded Cheese
Ranch Dressing

While you are heating your taco shells per the package instructions, cook the onion in the butter just until it starts to soften, then stir in the chicken and at least enough Frank's to coat - you can always add more to taste or offer the bottle for anyone who wants more. The chicken is already cooked, so you just want to make sure it's heated through.

Buffalo Chicken Tacos : Hye Thyme Cafe

Just before serving, stir most of the celery into the chicken mixture, reserving some for garnish.

Buffalo Chicken Tacos : Hye Thyme Cafe

When your shells come out, line the bottoms with shredded lettuce, then top with the chicken mixture and some shredded cheese. I used cheddar, but if you absolutely must [gag], feel free to use bleu cheese. Drizzle a little ranch dressing over the top and sprinkle with the reserved celery. 

That's it! In the time it takes you to toast the shells, you can have your filling ready to go.

Buffalo Chicken Tacos : Hye Thyme Cafe

Buffalo Chicken Tacos : Hye Thyme Cafe

Buffalo Chicken Tacos : Hye Thyme Cafe

Friday, February 1, 2013

#FTSF - When it comes to reality TV shows, I...

This week's Finish This Sentence Friday installment is:  "When it comes to reality TV shows, I ..."

I hate to admit it, but sadly, my response would be "... I'm an addict."  In my defense, I am also an insomniac whose brain won't shut off, so the only way I can fall asleep at night is watching TV, preferably something I have seen before or something stupid so my brain will be more likely to tune it out - I'll finally drop off during a commercial at some point.  I'll record shows, then pop them in when I go to bed.  That accounts for the crazy Jerry Springer type of reality show.  As for the contest-style reality shows, I'm all over those and make no apologies for it - especially, of course, the cooking shows.

I guess it all started with The Real World, right?  That's the first reality show I remember.  I watched for several seasons, but finally grew out of that one somewhere along the line.  I eventually realized the only reason I was still tuning in was to see the cool apartments/houses they were set up in.  I think the last season I watched might have been New Orleans?? Road Rules followed along after that, but I was never really into that one. For me, what started next was the design shows, like Trading Spaces. I used to love that show!  After that came the cooking shows (although actually, I grew up watching Julia Child and The Galloping Gourmet, so they were really first), and now the crazy housewives of America.  It took several seasons before I jumped on the housewives train.  I finally caved after having so many conversations with people where I was the only one with a blank "what the hell are you talking about" look on my face. Now I'm hooked!  I guess they took the place of my old soaps.

Holy cow!!  I just did a search for reality shows thinking that I probably watch most of them - not even close!  There are so many, I've never even heard of half of them.  OK, I'll break down my viewing into categories by priority:

  • Survivor
  • American Idol
  • Dancing with the Stars
  • Top Chef / Top Chef Masters
  • Next Food Network Star
  • Next Iron Chef
  • Master Chef
  • Hell's Kitchen
  • So You Think You Can Dance
  • Dance Mom's
  • Project Runway
  • The Apprentice
  • Big Brother
  • (pseudo) Real Housewives of Wherever
  • Amish Mafia (I know, but I can't help it!)
  • Chopped / Chopped Champions
  • The Biggest Loser
  • Hoarders
  • Extreme Couponing
  • Celebrity Rehab
  • America's Got Talent
  • America's Next Top Model
  • The Bachelor / The Bachelorette
  • Ink Master
  • Kitchen Nightmares
  • Sister Wives
  • Storage Wars
  • Tabitha's Salon Takeover
  • The Voice
  • Face-Off
  • Real World
  • Extreme Makeover Home Edition (Got tired of crying every week)
  • Flip This House
USED TO WATCH (some regularly, some on occasion - no longer on)
  • Frontier House / Colonial House (Great PBS Shows)
  • Queer Eye for the Straight Guy
  • Jamie Oliver's Food Revolution
  • Marcel's Quantum Kitchen
  • Eco-Challenge
  • The Casino
  • Kathy Griffin - My Life on the D List
  • Last Comic Standing
  • Monster House
  • The Osbornes
  • The Rachel Zoe Project
  • Amish in the City
  • Work of Art: The Next Great Artist
  • High School Reunion (Sounded like an interesting concept - not so much)
JUST COULDN'T DO IT (may have seen but had to tune out)
  • Breaking Bonaduce
  • Here Comes Honey Boo Boo
  • The Hills - never saw
  • Jersey Shore
  • Jon & Kate Plus 8 - never saw
  • Keeping Up with the Kardashians (even though they're Armenian - just can't)
  • Laguna Beach - never saw
  • Teen Mom

I suppose if I was ever forced to pick just one to follow, I'd have to stand by Survivor.  I don't tune into PBS regularly, but if they ever re-run Colonial House or their other reality shows, you should definitely check those out.  The participants actually live as though they were living at that time, so you see the social structures that were in place, how finances were managed, food, religion, etc.  Very interesting!  I consider those to be "intelligent" reality shows.  Eco-Challenge would be the only other one I would rate that way.  Man, I would be exhausted just watching the commercials for Eco-Challenge!

So, what's your reality story?  If you are a blogger and want to participate, hook up and post through one of the hosts:

Your FTSF Hosts:

If you are not a blogger but still want to participate, just speak up in the comments below or on one of the above pages.  If you share any posts on Facebook or Twitter, be sure to use the hashtag #FTSF.

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