Archive for May, 2009

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Low Cost, High Nutrition Can Be Yours!

May 31st, 2009

Eating from our yard has been a wee bit controversial.  Some folks report they love it; most others seem to have an aversion to the idea.  Honestly, the violet salad and the dandelion-aka “daisylion”-dishes have been some of the best eats to come out of our yard/kitchen YET.  My experience with the  whole  concept made me feel pretty lonely.

I began to wonder if Kay Young and I were in a major minority!  I was utterly delighted to discover, through my network of peeps, there is a man in Maryland who is totally on the same page!  His story has been found on the pages of the news in Fulton, Maryland!

Dr. James Duke, is a former USDA researcher and expert on edible weeds.  The crumbling US economy has inspired him to identify 70 edible kinds of weeds on his property in Maryland, which is 6 acres in size.  Duke admonishes folks that they need expert advice when grazing.  He recommends you have someone with his expertise because there are poisonous plants that look like edible plants.  He warns that mistaking one for the other could be a lethal error.

Dr. Duke advises that weeds are higher in nutrients and lower in water content, proportionately, than what we grow as veggies.  He complains that people spray every single dandelion and then rush to a store to purchase expensive bottles of vitamins.  He is perplexed that people don’t recognize that by spraying, they just kill off some of the richest sources of vitamins A and C, as well as the minerals present in weeds.

The whole idea of weeds as food has caught on.  People have been willing to pay up to $9.00 per bunch for the gourmet delicacy.  People have begun to grow weeds for their livelihood and are making displays at Farmer’s Markets around the country! Is it possible that this is a silver lining in this crippled economy?

Not every weed is delicious.  Some are bitter, which is indicative of anti-inflammatory or antiseptic properties.

Dr. James Duke and Kay Young, who wrote “Wild Seasons” can speak the same language.  Oh, how I would love to have BOTH of these authors tour our virgin prairie and timber land in Southeast Nebraska!  “Guide to Healing Foods” is the book Dr. Duke recently published.  It presents natural remedies to treat 80 ailments.  He is planning to offer tours of his property to people who want to learn more about eating from nature’s bounty.

Anyone who depends on SNAP-Supplemental Nutrition Assistance Program or food commodities or food pantries would be very wise to access this food source.  I can promise you it would increase your health and lower the cost of medical care over time.

Here is an interesting, LOW COST, HIGH NUTRITION recipe from Dr. James Duke:

Recipe for Dandelion Greens with Balsamic Vinegar and Almonds

2 large bunches dandelion greens
1 medium onion, chopped
4 cloves garlic, sliced
1/3 cup unsalted toasted almonds, roughly chopped
1-2 tsp balsamic vinegar
2 T butter
hot sauce to taste
fish sauce to taste

Remove the roots of the greens. Wash the greens thoroughly. Cut the stems in pieces roughly 1-1/2″ – 2″ long and leave the leaf-ends about 5″ – 6″ long.

Sweat the garlic and onions with a little olive oil until tender but not browned, around 10 minutes. Set aside.

Cook the greens in water just sufficient to cover. Maintain a moderate simmer, uncovered, for about 10 minutes — until the stems are cooked but still slightly crunchy. Drain and return to the pot. (If you want you can reserve the cooking liquid to make broth for another use. Otherwise, discard it.) Mix in the sautéed onions and garlic, season to taste with balsamic vinegar, fish sauce and hot sauce. Mix in half the chopped almonds.

To serve, mound in a shallow bowl and top with the remaining chopped almonds.

I am drooling as I post this!

As you are aware, we are sincerely devoted to helping you be healthy on a budget.  We deeply appreciate your comments at the bottom of these posts and we love getting your mail at foodstampscookingclub@gmail.com

The Team at Rapid Cash Marketing is sincere about helping you have a healthy cash flow. Here’s hoping you will benefit in the areas of food and nutrition AND your income needs. If this hits your hot button, CLICK HERE


Rapid Cash Marketing


Connie Baum

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Are You Out of Rhubarb?

May 30th, 2009

Rhubarb season has peaked in our part of the world.  Our down-the-street-neighbors, Donnie and Ines, were really disappointed that their rhubarb crop did not materialize this year.  Our plants didn’t do much as they needed to be moved to a new spot where the sun can nourish them.  But we fell heir to rhubarb, thanks to our generous sister, Lorene.

Ines gave me a recipe for rhubarb that’s sure to be a family fave.  It is low cost, easy to prepare and DELICIOUS.

RHUBARB BREAD PUDDING

Preheat oven to 300 degrees

8 slices of bread, toasted and cubed

1 1/2 cups milk

1/4 cup butter

5 eggs, slightly beaten

1 1/2 cups sugar  (If you like rhubarb’s tartness, use 3/4 cup)

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 cups diced raw rhubarb

1/2 cup brown sugar

Use a 1 1/2 quart casserole for this recipe

In saucepan, scald milk and melt butter.  Pour over toast cubes in casserole and let stand 15 minutes.  Combine eggs, white sugar, cinnamon, salt and rhubarb and stir into bread mixture.  Sprinkle with brown sugar on top.

Bake 45 to 50 minutes at 300 degrees.  Serve warm.

This recipe had Dorothy Bryan’s name on it and is a favorite with Donnie and Ines!

When you shop in food pantries, depend on food commodities and utilize SNAP-Supplemental Nutrition Assistance Program it’s important to find and use good food items like rhubarb or other garden goodies.  Using ingredients you don’t have to purchase helps tremendously in keeping food cost in check.

Our list of visitors is growing and we have YOU to thank for that!  You have no doubt sent those in your circle of influence to Food Stamps Cooking Club

When you pop in on our partners, Saving Dinner and Rapid Cash Marketing you can be sure they are as interested in your bottom line and saving money as our Club members here!

We always love to see your comments on the blog and we adore getting mail from you!  Just fire your ideas off to foodstampscookingclub@gmail.com

Food Stamps Cooking Club

Connie Baum

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Cooking With Asparagus?

May 27th, 2009

While dating The Normanator and learning his favorite vegetable is asparagus, our romance was sealed!  I have always adored asparagus, properly prepared, and since not everyone on the planet is fond of the skinny green goody, I knew I had found the man of my dreams.  Incidentally, for whatever it is worth to you, he IS the right man for me!  grin

Kay Young likes asparagus, too.  She wrote “Wild Seasons” and shows a number of ways to prepare it in her book.  I prepared a dish last week that we morphed into a soup and it was absolutely divine.  I want to share it here:

BEEF-ASPARAGUS STIR FRY

1# ground beef, browned   *ground turkey or chicken could be substituted

1/2 small onion, chopped

6 spears asparagus per diner, washed & cut; peel away the flaps on the stem, trim ends

When the meat is browned and the onion is transluscent, add the asparagus and a bit of moisture-broth, if you have it; if not, use water and simmer til the veggies are tender.

*Variation:  Add chopped celery for more texture

When I made this, I also prepared potatoes and white gravy.  I poured the leftover gravy over the leftover meat/asparagus and stored in the refrigerator.  Next day, I added broth to that combination and it made the most exquisite soup!  I garnished bowls full of the steamy soup with shredded sharp cheddar cheese.  It was pretty enough and tasty enough for guests!

Asparagus is quite plentiful.  Gardens are now full of it; in some places it grows by the roadside.  CAUTION: Beware of toxic chemical sprays! It is available in the markets in cans, the produce department and frozen foods cases.

Even if you use food pantries, food commodities, or avail yourself of SNAP-Supplemental Nutrition Assistance Program, you are likely to have asparagus available to you.  It is so full of nutrients and flavor that it doesn’t take much of it to make a satisfying meal.

Here’s an important note: As you prepare asparagus, take care to save the scraps to make a rich vegetable broth.  Save your cleaned goods in a covered container in the fridge and when you have a “mess,” as my mother would have called it, place it into a saucepan, cover with water, add salt and pepper, put a lid on it.  Let that simmer.  When the goods are cooked, strain them out for discarding. Save the liquid for use in your cooking.

How do you save money in YOUR kitchen? Please send us your ideas.  They will be joyfully received when you send mail to foodstampscookingclub@gmail.com .   We are so grateful that people are sending others to Food Stamps Cooking Club

Our partners are eager to hear from you, too!

Connie Baum

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Cooking With Commodities?

May 26th, 2009

The fact that we are all here for the Food Stamps Cooking Club virtual meeting means that we have survived another holiday weekend!  Here’s hoping your festivities met or exceeded your highest expectations!

Whether you are preparing meals using grocery items from SNAP-Supplemental Nutritional Assistance Program aka food stamps or your food comes from a food pantry or food commodities I believe I have found something you will enjoy serving to the people who put their toes under your table.

The topic of food is a common one whenever people congregate so while we waited for our Toastmasters International meeting to begin, Velda Koehler and  I discussed that very thing!

Here is one of Velda’s favorite meal ideas:

Rice and Spinach


1 cup of rice

3 cups of liquid-water will do; broth would be acceptable, if you have it

Cook the rice in the liquid until tender and fluff with a fork

Add two cups of fresh spinach, washed and stems removed OR 1 can of spinach, slightly drained.

Season with salt and pepper to taste.

When the spinach is heated through and wilted, the dish is ready to serve.

This recipe can easily be doubled if your brood is larger or your gang has heftier appetites.

Easy variations: Add chopped onion, sprinkle cheese over the top, or add any canned vegetable your family enjoys.

As a compliment to this rice dish, a bean salad would complete the protein and would eliminate the need for a meat, so if you are short on meat AND time, this will fill the bill for you!

The Food Stamps Cooking Club is open to any member who is interested in food, saving money, and eating with good health in mind.  Our membership list is growing and that is because of YOU, dear members, and the fact you are sharing by sending those in your circle of influence to Food Stamps Cooking Club and they are joining!  THANK YOU!

Our partners have food and other ideas to help you in many ways.  We hope you have time to visit them and see what might help your family in various ways.  Some can assist you with your food preparation and planning; others can help you boost your family’s income.

Plans are being laid for our Fall Cooking Class so watch your Inboxes for more details about that event.  For those of you who can attend in person, we will be rolling out our virtual red carpet.  For those of you finding geography an issue, we will include you in special ways!

Are there topics you hope we’ll cover on this blog? Do you pine for knowledge about things we can include in our cooking class?  You all are welcome to submit your thoughts to us at foodstampscookingclub@gmail.com .

Connie Baum

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Planning Something Special for Memorial Day?

May 20th, 2009

Your family probably has traditions around Memorial Day and some of those traditions are likely to include food!  Appreciation for food, family and fun is reason enough for a party in my book!

In our family we help erect 486 American flags around the Johnson County Courthouse Square early on Memorial Morning.  Tradition dictates we share breakfast with the other flag workers.  Later in the day, most families’ gatherings will mean grilling some food, or at the very least, a picnic.

When your food budget is based on food pantries, food commodities and SNAP-the Supplemental Nutrition Assistance Program, it is not likely you’ll be looking at the grocery circulars and choosing between boneless Angus beef sirloin at $5.00 per pound ON SALE or salmon fillets at $7.00 per pound!  Oh, my stars and garters!  I’m all about health but when it comes to holiday treats, I’m much more likely to reach for the $.97 wieners!  Never mind the nitrates for just one day!

How would you like to present your family with a great, big, affordable tummy-pleasing salad?  You know that salad does not have to be green to be nutritious, don’t you?  Here is an idea that appeared on the front page of the food section of today’s Lincoln Journal Star newspaper:

Chicken and Couscous Salad

1 1/4 cup chicken broth

1 5.7 box uncooked couscous

1 1/2 cups cooked, cubed chicken *Turkey will do but then you’ll have a Turkey Salad!

1/2 cup thinly sliced green onions

1/2 cup diced radishes or 3 large radishes

1/2 cup cucumber, peeled and chopped

1/4 cup flat leaf parsley

1 tablespoons pine nuts, toasted  *Note: Nuts can easily be toasted in a dry skillet until fragrant.  Use medium high heat and stir frequently.

DRESSING:

1/4 cup white vinegar

1 1/12 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, minced

To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous.  Remove from heat.  Cover and let stand 5 minutes.  Fluff with a fork.  Spoon couscous into a large bowl; cool slightly.  Add chicken, onions, radishes, cucumber, parsley and pine nuts.  Toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk.  Drizzle dressing over salad, toss to combine.

SERVES 4; THIS RECIPE IS EASILY DOUBLED.

Memorial Day is meant to honor those who have served our country, making the ultimate sacrifice.  Many people decorate the graves of not only those fallen soldiers but the graves of those loved ones who went on before us.  While food may be the centerpiece of our parties, it is the memories of those we love which sustain us.  We at the Food Stamps Cooking Club dearly hope your day is filled with love of family and friends and that you make delicious memories together!

You are welcome to submit your comments on this page and we will turn cartwheels with delight if you turn your friends on to this blog as well as the Food Stamps Cooking Club As you know, there is a little box in the corner of that page for your name and email.  If you have placed your information there you have been getting little cooking tips and some ideas from time to time.

We hope you will email us at foodstampscookingclub@gmail.com because your hints and tips, ideas and suggestions are very important to all of us in the club.

Our partners, whose banners and ads appear on this page, appreciate hearing from you, as well.  We have teamed up with people who care.  We hope it shows.

Here’s hoping you have a wonderful, relaxing and meaningful Memorial Day!

Connie Baum

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Saving Dinner by Noodling Around?

May 15th, 2009

Do you stress over what to make for dinner?

Do you come home dog tired, hungry, hoping to prepare something that won’t bust your budget?

Who can’t relate with that scenario?  After all, many of us are using food we get with the help of the SNAP program-food stamps, food commodities or food pantries.  There may not be a wide choice.  And we are dog tired, hungry, and looking for something EASY to prepare.  Quick would be a bonus, right?  Right.

Leanne Ely can help you save dinner; I found another source of assistance.  It is a scrumptious, easy, quick fix even the kids could make-with supervision, of course.

SUPER STOGANOFF

Start with noodles.  You can make your own or use a 12 oz package.  Cook and drain them. “NOTE: if you can cook them in broth they will have more flavor.  If not, no worries.  **Save the liquid you use to cook the noodles; it makes a wonderful addition to soups for another meal.

1/2 cup vegetable oil

1 pound beef – Use what you have-sirloin, skirt, tenderloin or ground beef;even leftover roast will do

salt and pepper to taste

1 large yellow onion, thinly sliced

3/4 pound mushrooms, sliced – canned will do if that’s what you have on hand

3 tablespoons flour

4 cups beef stock – if you have none, substitute water

4 tablespoons dijon mustard

1 1/2 cups sour cream

3 tablespoons green onions, diced

Heat oil in large skillet.  Season beef with salt and pepper, then add to hot skitllet.  Stir constantly to brown meat.  Add onions and mushrooms; cook until beef is brown and onions are tender.  Stir in flour, cook ONE MINUTE.  Slowly stir in beef broth, then mustard and bring to simmer.  Add sour cream and stir until evenly mixed.  Gently stir in hot noodles.  Garnish with diced green onions and serve immediately.

It takes about 15 minutes and will serve 4 to 6 people, depending on their appetites!

If you pair this up with some green salad you’ll have a beautful, low cost, nourishing meal.

-0-

We love hearing from you.  Send your fave raves to foodstampscookingclub@gmail.com  and make our day!

We appreciate that you are sharing the club with your circle of influence.  We hope everyone is taking advantage of the tips we send and the messages we create for your benefit.

 Leanne Ely stands ready to help you with Saving Dinner, too, and is loaded with great ideas for cost saving dishes.  For help with increasing your income, you are welcome to consult with the good folks at Rapid Cash Marketing.

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Have You Met TipHero.com?

May 14th, 2009

Sometimes my email makes me laugh out loud!  Today was one of those times.  When the Inbox showed that my weekly alert from www.TipHero.com arrived I dropped everything and opened it.  The title that caught my eye, wouldn’t you know it, was titled, “10 Ways to Enhance Inexpensive Meals.”  The piece had been submitted by Arlene123.  Thanks, Arlene, wherever you are.

She talked about how she entertained when she was a single woman.  She described how that all changed four kids later and went on to enumerate the ways we all can do better with less cash.

You can read her comments by going to www.TipHero.com and checking out the Food and Dining tips.  I’m sure she would welcome your comments, as well.

Arlene suggests creativity in choosing ingredients, making special efforts for special occasions, and there is a wonderful discussion of bread.  She mentions gourmet produce as a way of working within a budget, too.  I especially liked her suggestions for using serving pieces and visiting yard sales; Arlene has great advice regarding kitchen equipment, too.

She talks about “changing the environment,”  a notion I found  very appealing.  She is pragmatic, too-she gives clever ideas about how to involve the man of the house and the children.

There is a lovely solution to completing a meal that makes this reader want to take action and make the meal I am about to prepare as special as the people who will share the food.

Please visit www.TipHero and make a point to visit our partners, as well.  WE KNOW you have money saving ideas of your own.  Please share them for all the Food Stamps Cooking Club members to learn more about doing our best whether we use food stamps from the SNAP program or food commodities, food pantries, or get to enjoy the bounty of a seasonal garden!  Send your stories to foodstampscookingclub.com@gmail.com .  THANK YOU.

This post is sponsored in part by Rapid Cash Marketing .

Connie Baum

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General Mills vs the FDA?

May 13th, 2009

The Food and Drug Administration has “busted” General Mills for the so-called claims made about cholesterol lowering results by eating their breakfast fave “Cheerios.”

I am so old I remember when the label said “CHEERY Os” and there was a cute jingle to accompany their radio commercial.  Aren’t you relieved you don’t have to hear me sing that jingle on audio? 

Here’s the thing, kids:  If people get Cheerios from a food pantry, that’s one thing.  People who are given food can’t very well look a gift horse in the mouth.  But if you have food stamps from the SNAP program and you use those to buy Cheerios or any other packaged cereal, you are seriously not buying real nutrition.  You are BUYING and PAYING FOR processed food products.

YOU WILL DO FAR BETTER IF YOU INVEST THOSE FOOD STAMPS OR YOUR FOOD DOLLARS IN GETTING WHOLE GRAINS THAT YOU PREPARE YOURSELF.  IF ORGANIC WHOLE GRAINS ARE AVAILABLE, SO MUCH THE BETTER.

Okay.  I have climbed down from my soapbox now and I will speak in more moderate tones.  The beef the FDA has with General Mills has much less to do with your cholesterol count and your well being than it does with A/Control and B/Big Medicine.  They may carry the name FOOD and Drug Administration but there is much more profit in the drug end of things.  But that is a rant, uh, I mean POST for another day.

The reason this blog was created is to help educate and elucidate those folks who take their food stamps or their hard earned cash and coupons to the store to garner all the bargains possible.  Admirable, to be sure, but I promise you that the “foods” available are not always edible nor are they good for you.

You have heard me carry on, railing against artificial sweeteners, msg, and all the toxic soup the food pocessors hide in the food items they want you to buy.  They want very much for you to be addicted to food so you will eat more of it, driving their profits up there with Jack and his Beanstalk!

The fact of the matter is that organic whole grains give you all the nutrition possible with no negative side effects.  You’ll get the whole complex of B vitamins, good fiber to satisfy your appetite and a breakfast that serves the brain and body well until lunchtime.

The body KNOWS the difference between processed food products, regular food, and organic selections.  You can test the strength of your muscle groups by placing a small amount of any whole grain under your tongue and having someone test your grip.  Then you can place a tiny amount of any boxed cereal under your tongue and test your strength again.  You will always test stronger for a whole grain-unless you happen to be allergic to it.

Many people have never even tasted some whole grains. Quinoa (pronounced KEEN wah) is a good example of that. Well, I can understand why.  The last time I priced a pound of it the price tag read, “$7.38″   Is it any wonder people are not using that?

So, my next choices would be barley, which is about as tasty as yesterday’s chewing gum.  BUT when whole barley is added to soups or stews it becomes a food stretcher as it cooks and adds fiber to the concoction.

Another good choice is whole oat groats.  Now THAT is one of the best cholesterol reducers in the bunch.  You can put a potful of oat groats into the oven overnight in a bath of apple juice, add in a few raisins and your breakfast will be ready to eat as you start your day.  Incidentally, I use 1 cup of oats, 2 cups of water and 1 cup of apple juice.  I put in a pinch of sea salt and a handful of raisins.  Play with this and see how you might like to change that ratio to suit the tastes of your family.

So.  That’s what I have to say about THAT.  What have YOU to say?  Please let us know by posting your comments on this very page and sending us mail at foodstampscookingclub@gmail.com 

Our partners have lots of good things to say to you, too.  We hope you stop by their banners and check them out.  They can help you with food planning and prep.  They can help you earn money for groceries, too.  I know this from my own experience with Rapid Cash Marketing .

Connie Baum

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Rainy Day Comfort Food?

May 12th, 2009

Spring and her unpredictable scattered showers can make a body want to curl up with a good book-say, a cookbook?-and make everyone in the family yearn for some comfort food.  I found a wonderful dessert recipe that’s quick and easy and inexpensive!

SIDEBAR:  Do I win a prize for this find?  And just what would that prize be?  OH.  No prize?  Oh, well.  END SIDEBAR.

When you are working with the SNAP program and depending on food stamps, food commodities, food pantries and/or the generosity of your neighbors, this is an important point.

If you are fortunate to have neighbors with rhubarb, you might like to whip this up and share with your benefactor this dessert.  Now-you have all the makings for a PARTY!  Who does not love a party?

Crunchy Fruit Crisp

2 cups cooked, sweetened rhubarb – I like to put 1 cup sugar with 4 cups raw rhubarb but you sweeten it to YOUR taste

1 1/2 cups crushed gingersnaps, graham crackers or cold cereal.  Shoot!  Cinnamon toast from breakfast would do the trick OR leftover cookie crumbs from the bottom of the cookie jar.  You can use any combo of this assortment for a good outcome!

1/4 cup butter, melted

Combine the crumbs and butter to make a coarse “shell” for the dessert

Add 1/3 cup chopped nuts, sunflower seeds – THESE ARE OPTIONAL

Use cupcake papers if you have them.  If not, oven-worthy glass cups will do nicely.  Press the crumb and butter mixture into the bottom of the cups/papers.  Pour the fruit over the crumbs.  Bake at 350 degrees for about 12-15 minutes.  Serve warm as is or doll them up with frozen yogurt, vanilla ice cream or drizzle some 1/2 and 1/2 or cream over them.

Comfort food at its healthiest and least expensive!

-0-

Here’s hoping you have had the time and opportunity to visit some of our partners.  If money is the major issue for you that it is for most of the country in these difficult economic times, you may want to explore the possibilities of adding to your family income with the help of Rapid Cash Marketing .

I also wanted to let you know that if you have been receiving regular email messages from Food Stamps Cooking Club there will soon be a wee bit of good news coming down the pike.  You may want to be on the lookout for that.  Nothing earth shaking, mind you; just a little idea that may trip your trigger.

As always, we heartily and cordially welcome you comments, your suggestions and your email messages.  Send them to foodstampscookingclub@gmail.com and make our hearts sing!  Thanks, everybody!

Connie Baum

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Is Your Tummy Full?

May 11th, 2009

Those of us who struggle with our weight often do not FEEL full.  Or, we don’t feel full enough.  There are a variety of reasons why this is so but I stumbled across something that may be helpful to people who have weight issues.  It occured to me that people who avail themselves of the SNAP program and depend on food stamps, food commodities and food pantries may even be assisted by my “big find”.

Cook Yourself Thin: Skinny Meals You Can Make in Minutes is a new book featured on Amazon.com  as a popular new offering. 

The only idea that might better than cooking yourself thin is to eat from your yard!  Our mentions of Violet Salad get lots of questionable looks and some jeers but once people TASTE the delicate flavors and lovely textures in Violet Salad they change their tune in a hurry!  We manage to eat well on very little money and eating well and properly usually equates to an ideal weight.

Maintaining a healthy weight, preparing interesting meals on a tight budget and being creative can be taxing when you are working and caring for a family.  Trust me, I know from my own experience.

All this responsibility and need points up the importance of having stong support.  If you have ideas about Cook Yourself Thin: Skinny Meals You Can Make in Minutes or suggestions, we hope you will place a comment in the comment box on this page and/or send your thoughts to foodstampscookingclub@gmail.com so all the Club members can benefit!

You are welcome to visit our partners, as well.  Their banners appear on this very page and they have been established to help YOU.  We hope you will take a serious look at Rapid Cash Marketing and Saving Dinner.

Now I’ve given you quite the “ToDo” list, what with cooking yourself thin, commenting, looking over ways to help earn some quick money and ways to save your dinner!  I’ll meet you back here next time!  Enjoy your “homework”!

Connie Baum

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