Archive for August, 2009

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Food Stamps Cooking: Is It SOUP Yet?

August 31st, 2009

There is a chill in the air.  It’s time for soup weather!  Now since our  gardens are waning and every day is growing shorter we are more inclined to have something hot and nourishing  simmering on the back burner of the stove!

I found a recipe my mother used to make when the tomatoes from her garden began to be smaller and not such great slicers.  I want to share it with you here so you can delight your family:

HARRIET’S CREAMY TOMATO SOUP

2 1/2 cups tomatoes-use commercially  or home-canned or those you have from gathered from your garden, cooked-juice and all.

2 slices onion, chopped

1 bay leaf

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cinnamon

1/8 teaspoon cloves

2 tablespoons butter

2 tablespoons enriched flour

2 cups milk-use reconstituted powdered milk, canned or whole milk

METHOD:  Combine tomatoes, onion and seasonings; simmer 10 minutes then strain into a large bowl.

Make a white sauce of  the butter, flour and milk.  Just before serving, add the strained tomatoes to the white sauce.  DO NOT REHEAT.  This yields 6 servings.

***Note: Mom always removed the bay leaf before she strained the tomatoes.

***

I can almost taste the toasted cheese sandwiches Mom used to make in the oven to go with this soup.  It makes a great weeknight supper.  A crisp apple for dessert would polish this off nicely and make for happy campers around your supper table!

We are acutely aware that you are tired after working all day and it would be quick to open a can of soup but this homemade dish has no bad additives and all the love you can stir into it for those you love best.  Even if you fund your food budget with SNAP funds or get things from a food pantry or food commodities, this is very economical to create.

The Food Stamps Cooking Class still has a pair of openings for the class on Saturday, September 19!  You can get in on the fun by sending your request to foodstampscookingclub@gmail.com !  The class was originally designed for users of food stamps-SNAP funds-but we will tailor the class for people who frequent Farmers Markets with coupons in hand or Angel Food Ministries.  In reality, most coffee drinkers will “qualify” if they like to save money on their food budgets!

Thanks to all of you who have directed people to our Food Stamps Cooking Club website so they can get on board with our occasional messages.  And thanks, as well, to you who have peeked in on our business partners: Rapid Cash Marketing and The Healthy and Wealthy You Their mission is to boost your bottom line.  We are all working together to help you solve your problems.

PS/Won’t you please make our day by leaving your comment behind?  Thanks oodles!

Connie Baum


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Food Budgets Aside; Want to See a Movie?

August 27th, 2009

People who have to be careful with their food dollars find it difficult to find movie money.  I am so fortunate that I was able to squeeze enough for a matinee last week.  Food Stamps Cooking Club is not a movie review site of course, but I can’t wait to share with you about it!

As you might expect, it was the “Julie & Julia” movie you have heard so much about.  I was not disappointed.  Meryl Streep incarnated Julia Child and I plumb forgot that it was a role she played.  It seemed certain that the imposing figure of Julia-and her distinctive voice-were in that dark theater with us!

There were foodies of every age, shape and stripe in that movie house.  Because it was a matinee, most had white hair, but an impressive number of fellows were there.  I wasn’t sure if the guys came because they were goaded into it, or if they had to drive their women to the mall anyway, or if they just liked to cook.  I was fairly certain they like to eat.

I related with Julie, the blogger.  Oddly, I also related with Julia, the food expert I watched on a little black and white television set in my very early youth.  And I could relate with the way both women’s husbands appreciated the food that came out of both kitchens!  As the story line progressed I recalled seeing Julia prepare food on her 90th birthday on some morning news show.  It was more emotional for me than I had expected it to be.

Food and eating is an emotional event, really.  Even if our grandmothers were “on the dole” and got their food supply from wherever they could scare it up, they made sure we ate until we were full.  They put that food on dishes that we still remember and make every effort to buy copies of at flea markets and yard sales.

We have pictures in our heads of the piles of chicken or the butter that drizzled down our arms to our elbows when corn on the cob was featured.  As adults, we want our food to look and taste the way our own mothers’ food did!

Even now, whether we use Farmers Markets coupons or food commodities; food pantries or SNAP funds, our generation and even young families can make the effort to set a table where the family can sit together, share their day’s activities and plan for family fun.  This simple ritual will lay a strong foundation for generations of happy families to come!

Our Food Stamps Cooking Club experiences with food may not be fodder for the movies, but as individuals, we can create whatever life we wish!  That is especially true if we are healthy and resourceful!

Tell us your wonderful food memories, won’t you?  Put them in the comment box on this very page, if you like.  Remember, if you are shy you may remain anonymous.  Or send a message to foodstampscookingclub@gmail.com .

We thank those of you who have told your friends and associates about us; we are grateful that you have taken the time to post your comments and send messages to foodstampscookingclub@gmail.com!

Our partners are grateful for your popping in to their sites, too.  They have much to offer in the way of boosting your income.  They, like us, want to help you solve problems!

If you could see our local newspaper, The Tecumseh Chieftain, you would see a nice item in today’s issue telling about the upcoming Cooking Class.  The deadline is looming to register for this class.  There is no cost to register or to attend but people MUST sign up by letting us know at foodstampscookingclub@gmail.com!  We are EXCITED!

Connie Baum

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Cooking on a Budget?

August 21st, 2009

The Normanator's Garden Fresh tomatoes make a pretty picture!

The Normanator's Garden Fresh tomatoes make a pretty picture!

If you have all the money in the world you can still be stumped when your family is hollering, “What is there to eat?”   How much more challenging  would that be if you had only food pantry food?  Or if you depended on food commodities?   There are people everywhere who lean hard on SNAP funds and Farmers Markets coupons, too.  Then there are the users of Angel Food Ministries.

I found something to satisfy every one of those areas!  It is a fruit and rice salad that will go into lunchboxes, if that’s your focus.  It could be made any day of the week and kept in your fridge for a quick meal.  You know how I love to think ahead and how much more convenient life is if you cook once and eat twice!  Besides, you are busy and tired!

Let us know how you like this recipe from Susan Runkle from the USA Rice Foundation.  You can send your opinion to foodstampscookingclub@gmail.com or you can leave a comment on this page.  Thanks, everybody!

Susan’s Fruit and Rice Salad

3 cups cooked brown rice, cooled

3/4 cup dried cranberries

1 mango, peach or apple-chopped

3/4 cup chopped pecans, toasted *OPTIONAL

3/4 teaspoon ground black pepper

1/2 cup raspberry vinaigrette dressing

1/4 cup fresh parsley, chopped *use dried if that’s all you have

Combine all ingredients in a large bowl and toss well.

***

MMMmmm…wouldn’t this go well with a big bowl of black bean soup?  I’m getting hungry.

There is so much goodness in grains.  Dietary fiber is tops for lowering cholesterol and helps with digestion and elimination.  They are a great source of B vitamins which release energy and assist the nervous system.  NOT TO MENTION HOW DELICIOUS AND CHEWY THEY ARE.  They are more affordable than fresh meat in many cases.

The zucchinis are getting to be larger than watermelons in the Normanator’s garden!  He says they hide like John Deere tractors in amongst all the lush growth!  We have been adding them to our mashed potatoes and enjoying the bounty that way.

I won’t bore you with the details of the leavening-free zucchini cake that came out of our oven this week, but it has provided us with many laughs.  I’m sure you have stories of your own.

We appreciate that you are sharing what you find here with your network.  People are coming to Food Stamps Cooking Club to sign up for our messages and we gratefully note you are sending your people to The Healthy and Wealthy You website as well.  Our partners are all delighted to have your visits. Thank you so much.


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Lunchbox and Snacks: The LATEST News?

August 19th, 2009

My head may explode!

This morning I wrote about how important it is to provide your youngsters will good, nutritious snacks of REAL FOOD.

This noon a nutritionist appeared on television, bragging about how wonderful all the “grab n go” snack foods are that are currently available at your local grocery or supermarket.

I guess she does not shop in food pantries or use food commodities!  I guess she doesn’t have to worry about standing in line with SNAP funds or whethershe has the Farmers Markets coupons!  If she has dealt with the real world, the way you and I have, she would KNOW that chips and crackers offer little to no nutrition, little to no real VALUE.

I YI YI!

The woman who interviewed this “expert” pointed out that apples, bananas, and oranges are quick and easy snacks and do have nutrition.  At least, to her credit, the nutritionist agreed with THAT.

Since that post went up we have heard from folks who are doing their best with snacks and lunchbox lunches.  They were too shy to post their whole name, but that’s quite fine.  We welcome all comments and offer them for the good of the Club.

I leave you now, with this warning:  Beware of advice you get.  It may be hazardous to your health!

Connie Baum


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School Lunch Ideas?

August 19th, 2009

Are you in a funk where you can’t think of anything  to prepare for lunches or after school snacks? Maybe you are dealing with allergies.  Maybe you are caught in a tight spot because you lean hard on food pantries, food commodities, or SNAP funds.  You face the same lunchbox dilemma if you use Angel Food Ministries or have Farmers Markets Coupons.

Maybe I can help by sharing a few ideas.

When it comes to peanut butter it’s a can’t-miss hit with most kids.  It’s cheap, usually, and often found in the commodities bundles.  BUT, if there are allergy issues-some schools have even become  NO PEANUT BUTTER ZONES-there are ways around this sticky wicket.

Almond butter is a great substitute but can be spendy.  How about spreading inexpensive homemade hummus on bread slices to make a lunchbox sammy?  Dress it up with sweet pickle slices or chopped olives or even lettuce leaves.  Another way to make a pretty, tasty snack or lunchbox offering using hummus is to wrap the filling inside red cabbage leaves.

Stuffing ribs of celery with ricotta cheese is not cost prohibitive and very nutritious.  Peeling a tomato and slicing it, slipping it into a little plastic refrigerator dish or food bag will please the school lunch bunch and fill their tummies with quality food. SIDEBAR: Remember to tuck in a napkin or wet wipe!  Tomatoes are juicy! END SIDEBAR.   Making sammies with cheese and jelly gives little students good protein and helps to stabilize their blood sugar levels.

When the kids come home from school they are ready for an after school snack.  Instead of chips and soda, have some bean dip and tortillas at the ready.  Make up some salsa;or  offer them hard cooked egg slices. Toast some bread and let cheese slices melt with the warmth of the toast.  Popcorn is welcoming when kids arrive from school.  That will fill them with great fiber and hold their appetites until the evening meal is served.

Bear in mind that kids who eat real fruits and vegetables will not be sick as often as if they ate junky food or baked treats and they will not be prone to after school snacks that do not benefit their immune systems.

Time is always of the essence where school kids are concerned.  Packing lunches and keeping snacks on hand can be stress-free if you think ahead and make some plans.  By making up some chicken or tuna salad ahead of time, you can fill a lunchbox with sandwiches or lettuce cups for variety and nutrition.  Keep a supply of hard cooked eggs around for snacks and loading lunchboxes quickly.  When there is a tub in the fridge filled with cleaned celery and carrots and radishes, you will make it easy to establish good eating habits for your children without busting your food budget.

It’s important to stress that if you do not bring junky food into the house, making healthy choices for lunches and snacks is a cinch.

What are YOU making for school lunches?  Give us your best ideas by sending them to foodstampscookingclub@gmail.com and make our day.

Thanks so much for visiting our partners and for sending those in your circle to Food Stamps Cooking Club.  You have even been sharing our sister site, The Healthy and Wealthy You! The whole idea is to help one another; we all need to know we matter!

Connie Baum

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Food Budgets: Cooking on the Cheap?

August 17th, 2009

The television news was on as I poked around the fridge this morning, making decisions about our day’s meals.  I nearly dropped a dish of leftovers when I heard about how the new clothing line with Michael Jackson’s name on it.  It is expected that  the new jacket design will probably bring $500.00!

FIVE HUNDRED DOLLARS?  Excuse me? That is more than our whole food budget for a coupla months!  Whatever happened to frugality and common sense?  Has this nation gone MAD?

I am not using assistance but if I were a user of the SNAP program or food commodities or food pantries this news about $500.00 jackets would insult me!

People have been downsized or ousted from jobs altogether.  Food banks have all they can do to keep up with the demand for food by people who are struggling to feed their families and keep body and soul together.  Designer clothing at outrageous prices are just not a priority in areas of serious, honest need.

Okay.  I’ll climb down from my soapbox; I’ve had my say…

Let’s change the subject abruptly and talk about FOOD.  I saw something on the Food Network yesterday that made my mouth water.    Sandra Lee fried fish by dredging the pieces in a mixture of flour, baking powder and some seltzer water.   As it fried the batter bubbled and got all golden.  Instead of draining the grease on paper toweling, Sandra Lee used newspapers. She rolled the newspaper into a cone and placed the cone into a vase for a cute way of presenting it to the table.

Sandra Lee also did something interesting with potatoes.  She sliced unpeeled taters very thinly, placed them one by one on a baking sheet  and popped them into the oven, with some oil drizzled over the whole works.  They came out crisp and golden and yummy looking!

For the potatoes that were left,  she took Mother Connie’s advice by cooking once and eating twice!  She quickly put together a simple sauce of milk, butter, salt and pepper with a handful of cheese.  After the cheese was melted into the milk she poured all of it over the potato slices she arranged in a baking dish.  VOILA`!  Supper’s ready!

Let’s change the subject one more time:  Today a press release is going online and to the public about the upcoming Cooking Class.  We are nearly full already, just by  the news going from one excited student to the next!  Remember, there is no cost for this class but you MUST register by sending an email to: foodstampscookingclub@gmail.com !

We really thank you for sending your friends and family to The Food Stamps Cooking Club to get on board with our occasional messages.  We are equally grateful for your stopping by our partners.

For those of you who are keen on health as well as saving money, we suggest that you might like to check out The Healthy and Wealthy You blog.   And if you have not visited On Food Stamps to meet my new BFF, Julie, you are in for a special treat!

Connie Baum


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Back To School Food?

August 14th, 2009

In our part of the world the new school year begins next week!

Starting a new school year with youngsters in the home can mean a variety of things.  It might mean scraping together some lunch money for a hot noon meal at school.  Some schools provide breakfast for their students.  Some children brown bag it and others are blessed to be able to go home to eat their lunch.

No matter what arrangements are made for lunchtime fare, it is critical for the whole family-not just kids!-to have a decent breakfast.

By ‘decent’ breakfast I do not refer to pastries and juice drinks.  I am not talking about junky rolls and cupcakes!  I’m talking about a good protein and some carbs to get the blood sugar up and stabilized so students can perform at their peak.

Believe it or not, this can be accomplished even if you use food commodities, food pantries, or SNAP funds for menu planning.

You can’t beat cold cooked rice for a quick breakfast.  Sprinkle a little sugar, a dash of cinnamon, and even a handful of raisins into your bowl, pour in a bit of milk…MMmm… GOOD EATS!

If you must hurry away so fast you need to DRINK your breakfast, toss a few berries into a blender full of milk-prepared powdered milk will fill the bill-and whirl it to make it foamy.  If you have some protein powder, that will amp up the nutrition and if you are fortunate to have some barley grass to add to it, that will work to make a healthy way to start the day.

A slice of whole wheat or rye toast with a coat of almond butter “painted” on-peanut butter is another suggestion-will ensure the protein needed for a student to feel his best as he delivers a top notch performance in his classes.

At this time of year it makes sense to offer students-or anybody who shows up at the breakfast table:BLT or bacon, lettuce and tomato sandwiches!  The tomatoes are plentiful now and a sammie helps to make a quick getaway.  WARNING: BLTs may require extra napkins or a bib!  grin

One of my most favorite ways to begin a school day when I had youngsters to look after was tomato soup.  Yes, it’s lunchtime fare, but it is a great and healthy way to send them off for a busy school day.  When I served soup, the kids would clamor for toasted cheese sandwiches, too.  It made for a simple breakfast and was a winner all around!

Here is one way to prepare it.  I highly recommend you avoid commercial soups if possible because they are loaded with MSG and more chemicals than a good breakfast requires!   It might be something you can prepare on a weekend, leaving it in the fridge for the flavors to marry.  It makes a large amount so it’s great for “cooking once and eating twice!”

SPICY HOME MADE TOMATO SOUP

4 quarts of tomatoes, peeled and cored

3 1/2 cups onions, chopped

2 1/2 cups chopped celery

2 cups sweet red peppers, chopped

1 cup carrots, sliced or chopped-depends how you want them to look

7 bay leaves

1 tablespoon whole cloves

1 clove garlic

1 cup brown sugar

2 teaspoons salt

Combine tomatoes, onions, celery, carrots, peppers, bay leaves cloves and garlic in a large saucepan.  Simmer until veggies are tender. Remove the bay leaves.  Puree the vegetables in a food processor or food mill. *IF you do not have either of these, you can use a potato masher. After the veggies have been processed in this way, return them to the saucepan, add the sugar and salt and cover.  Allow to simmer for 15 minutes.

This recipe makes 2 quarts of soup and a very healthy, hearty start to a school day!

This soup is going to be something everyone can prepare, no matter if you are using Farmers Market coupons, Angel Food Ministries, or if you just want to use all those tomatoes your neighbor gave you! PS/If you add zucchini to this soup it will increase the veggie power.  Just wash the zucchini, lop off the ends and grate it.  A coupla cups sneaked into this soup will be a great use of this plentiful vegetable.

Thanks to all the new Club members who have joined!  We hope you like the messages we’ll have for you.  We make every effort to help you.

You can help us, too.  We love hearing from you at foodstampscookingclub@gmail.com  and we know you are sending your people to the Food Stamps Cooking Club because you’ve TOLD us so!  Thank you so much!

Thank you, too, for visiting our partners.  They want to help you as much as we do.

Connie Baum




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Cooking Tips?

August 12th, 2009

Do you love cooking tips?  If you are a foodie the chances are they are right up your alley.  When Wednesday’s Lincoln Journal-Star arrives I reach for the Food section and search the pages for kitchen helps and food notions.

Today’s food section disappointed me a little, though, because one of the tips suggests the use of the microwave oven.

It’s easy to understand that you are busy and tired when it’s time for the evening meal and you want things to go together quickly.

However, with a little advance planning, you can save a lot of hassle and time and make inexpensive meals on the fly.

First, let me explain why I frown on microwaves.  They emit terribly toxic and deadly electromagnetic frequencies that can cause the brain LITERALLY to fry!  This is not a dramatic exaggeration; this is scientific fact and I’ll be happy to direct you to the scientific data if you send an email requesting that information.  Our email address for the Club is foodstampscookingclub@gmail.com  and we are always happy to hear from our members.

Another disadvantage to nuking food is that it completely destroys the food value because it rearranges the molecular structure of the food.

So called “experts” will insist that cooking the food in the micro is best because it uses no water.  True, water destroys nutrients, as does heat, but top of the stove cooking  or baking in a conventional oven never rearranges the molecular structure because electromagnetic pollution is not a factor.

Let’s talk a bit about planning.  It’s always a good idea to think ahead when it comes to meal prep.  This applies to users of SNAP-Supplemental Nutrition Assistance Program or food commodities; even food pantries, Farmers Markets, Angel Food Ministries or the goods from your backyard gardens!

Here’s how it works for me:  When I finish breakfast and cleanup I consider what we’ll eat for lunch and dinner.  If it requires frozen food to be thawed, I lay that in the sink or put it into the fridge so it can begin to help me make the next meal. And by the way, I lay it on a plate so drips are not an issue!

Look over your pantry goods to see what might be done ahead, too.

After dinner, when I clean up the dishes and kitchen, my routine is to think ahead to breakfast.  I set out the pot for cereal, for example, and measure the water for cereal, the cereal itself and I set the coffee to brew the next morning.  I even set the breakfast table.  Until I began to do this, I never realized how simply and peacefully our days could begin.

It is at this time I think about the meals for the next day.  What might I need?  Do I need to soak some beans?  Shall I soak some rice in order to facilitate speedy meals?  How about cooking some eggs to have on hand for snacks and quick dishes?  I have other work to do.  As much as I enjoy cooking, I want to make meals in as little time for as little money as possible.

If I purchase instant rice, as an example, there are two factors at work.  One, cost-it’s too expensive to buy instant rice.  Two, there is little to no nutritional value to instant rice.

However, if I have a bag of brown rice I have amped up the nutrition and if I soak it overnight it cooks quite quickly when I need to use it.  Furthermore, I always cook twice as much as I’ll need so it will be instantly ready for use in another way.  For example:  we might have brown rice as a side dish tonight; tomorrow morning we can have an instant cold breakfast that has ‘stick to your ribs’ staying power!

When it comes to beans, they need to soak, too.  Dry beans are so much more economical than canned and when you think ahead, dry beans become just as convenient to use as canned.

I made a wonderful bean salad this week, using dry beans.  It cost almost nothing, it assembled quickly and here is how I prepared it:

MOTHER CONNIE’S BLACK BEAN SALAD

2 cups of cooked black beans

4 hard cooked eggs, peeled and chopped

1 small onion, chopped

2 ribs of celery, chopped

DAB of salad dressing – enough to moisten the ingredients

DRIZZLE of pickle juice or rice vinegar – any vinegar will do

1/2 head iceberg lettuce, shredded;spinach or leaf  lettuce will work well in this salad, also

Combine everything into large bowl, toss together and serve to hungry people!  It will fill their tummies make them smile.

Thanks again to all of you who have sent those in your circle to Food Stamps Cooking Club to be included in our occasional mailings.   We hope you feel free to send us your questions or your own cooking tips:

foodstampscookingclub@gmail.com

We are grateful for your support of our partners, too.

The world will be a much better place because all of you are in it!

Connie Baum

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Food Stamps Cooking Club: Food News!

August 10th, 2009

If you stopped by the Food Stamps Clubhouse earlier, you know we were looking forward to Senor Torres’ Zucchini Dish.  WELL!  I’ll have you know it was not only divine; it was ULTRA DIVINE!  We had it for lunch today and I’ll be making it again very soon.  It would make a wonderful offering for a pot luck meal.  I left the peeling on and grated it; then I sauteed it with a bit of onion.  I sprinkled in a little garlic powder and we for a moment we thought we were in some fancy restaurant!

We are excited about our new look!  What do YOU think about it?  It has needed some sprucing up for awhile now and as I visit other sites I am pretty well convinced that this page felt like an old lady lived here.  We cannot have THAT, now, can we? grin

Here’s hoping you are enjoying the tail end of summer; schools will be opening again soon-too soon!-and we will fall into a routine once again.

Please leave a comment for all the Club Members.  Let us know if you like the new look!

Connie Baum

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Food Stamps Cooking Club: Is It All About the Need?

August 10th, 2009

You may recall I was asked to sit on the Advisory Board at the South East Nebraska Community Action Center. Our first meeting took place on Friday.  The agenda was not encouraging to me.

The meeting opened with the shocking announcement that the current cook who provides some 700 astonishingly creative, nutritious meals a month for Senior Citizens and Meals On Wheels has tendered her two weeks’ notice because she has found employment where she will earn more money and receive less hassle. There was a collective GASP across this community as the news quickly spread.

Then we discussed the empty shelves in the Food Pantry, the ginormous number of families who applied for assistance with Back To School needs.  There was discussion regarding the much needed “love” the building housing the Action Center needs.  We will be arranging a Fund Raiser.

On Friday morning I had learned about the new figures concerning the desperate need for using food stamps or SNAP, food commodities and food pantries.  It has gotten amazing media attention worldwide.  All in all, I felt quite glum at the end of the meeting.

I was cheered on Sunday when our church people came with bags and bags of school supplies, backpacks and offers to purchase other things to fill the need and the shelves.  We are already thinking ahead to Christmas and cold weather needs.

Unemployment may be “steadying” as the media has been reporting but in our neck of the woods there are hard working people who cannot afford to feed their families; there are people being laid off work; there are people who are sick and aging who need our support in concrete ways.

The Cooking Class we have scheduled may ease some of the stress and strain.  But that’s  just a drop in the bucket.  My heart is heavy that I cannot do more but I am following my passion and reaching out.  Pray with me that lives will be touched and made better and that things will improve dramatically and soon.

Meantime, I want to share with you a wonderful idea for using the ample supply of zucchini that seems to abound.  Our Mexican neighbor, who promises to teach me some of their best techniques, told me about this:

TORRES’ ZUCCHINI DISH

Wash the zucchini and chop off the ends.  Cut the vegetable into cubes and cook til tender.  Drain the liquid and put your favorite kind of cheese into the warm pot and let them melt.  Senor Torres likes to use taco flavored cheese he buys in 5 pound blocks but he says any cheese will work.

He also told me he fills tortillas with this mixture, along with a few cooked beans and eats them out of hand.  MMMM!

I’m excited to get into the kitchen to try this one!

Boys and girls, you have done such a marvelous job of inviting those in your sphere of influence into the Clubhouse!  Thank you so much!  If you care to post a comment here, you are more than welcome to do so!  If you prefer to send a message to us at foodstampscookingclub@gmail.com  that will be just fine and every bit as welcomed!

Thanks for stopping by to visit our partners; they appreciate your interest because they want to help you with bringing more money into your households.

Connie Baum

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