Archive for December, 2010

Food Stamps Cooking Club: Orange You Thankful for Leftovers?

December 14th, 2010

Several of our Club Members have weighed in on past food ideas. These members are quite creative and very frugal! We love BOTH!

Some of us have packed Turkey Day leftovers into our freezers or they are gone by now.  But Christmas dinners will soon go onto tables all over the place and that will yield another round of leftovers.  Faithful members have commented and just in case you missed those-remember, we lost a bunch of ideas which are still floating around in cyberspace!-some freshly crafted ideas appear here today.

First on the agenda is the PB & J matter.  We got a message from Carol and wanted to address that:

“Connie, if I were making this a sweet and not a savory snack item, I’d not put in the spices and onion you reference. Instead, I’d experiment with honey, cinnamon before using it with peanut butter and jam. Just my thoughts. : )”

Mother Connie here:  Carol, you are most likely correct in your assessment of using sweet and savory…I had already prepared the hummus with garlic and onion and it was just sitting in the fridge.  I taste tested it-that IS my sacred obligation, right? grin-and I LOVED IT.  So my advice is to do whatever works for you, your taste buds and your family’s preferences.

One of the first of the faithful to comment on this blog was Sandra.  We noticed Sandra was conspicuously absent so when her comments rolled in, the Club House was filled with cheering and clapping and high fives!  Here’s what she had to say:

“Hey, Mother Connie! Sorry I haven’t been here in so long! I have been very busy!

Anyway, yum – hummus is such a great thing! It’s great on a sandwich with some lettuce and tomato. Or you could put it in a sub with all the fixin’s – like Subway only better-and cheaper!  You could put it in a pita pocket with some sliced zucchini and red bell peppers that have been roasted. Or how about on a veggie pizza instead of that preservative laden ranch dip? Just spread pizza crust with hummus and diced veggies and cheese – very yummy! Or roll it up in a tortilla with some veggies. Or eat it with homemade pita chips or tortilla strips. Yummy! :)

Sandra”

Is anybody ready to run to the kitchen now?  OBOY, talk about delish!
Sandra offered this, as well:

“Oh Mother Connie! How we love holiday leftovers at this house. The possibilities are endless.

I like to take leftover turkey and make turkey salad out of it. You can add just mayo, celery, and a bit of onion. But if you want something different why not have it with mayo, raisins or craisins, and diced apples? Or with mayo, celery, onion, and curry powder.

We like to make turkey tacos, turkey noodle casserole, turkey noodle soup, and just plain old turkey sandwiches.

Another fun thing you can do is take shredded turkey, a little bit of chopped bacon, and some cheese and make a taco out of it. Add some ranch dressing – very good!

Those are all the ideas for which I have time right now.

Sandra

Many thanks to Sandra and to Carol.  It’s that time of year when folks are dreaming of a white Christmas but Mother Connie has visions of The Food Stamps Cooking Club members, having a meet-up in some centrally located high school someplace, where we all cook together, eat together, and TALK.  I can truthfully ask this question, hoping you all agree:

“Orange you glad we all have one another?“  I am grateful for each of you from the bottom of my heart.

We love comments, as you are well aware.  We love mail, too:  foodstampscookingclub@gmail.com

The Christmas season is grabbing us all by the neck and we find ourselves in the kitchen, shopping and wrapping and crafting as fast as we can.  We have cards to send and receive…it is a VERY busy, happy time of year.  Don’t be concerned if you do not see fresh posts from Mother Connie.  She has a lot on her plate, too.

We are thrilled to note that newcomers are happening by to leave us their name and email address in order to receive our series of cooking tips.  This means that our Club Members are sharing and this makes us very happy.

Food Stamps Cooking Club is here to serve.  We focus mostly on those who use EBT cards for SNAP or WIC.  We also consider users of food commodities, food pantries and those who are frugal about their food budgets.  If you use Angel Food Ministries, you will gain ideas and tips to help you stretch your orders even farther.  We hope we are meeting your needs and exceeding your expectations.
Enjoy your holidays, kids!  Make lots of popcorn and delicious memories to cherish for the rest of your days!

Mother Connie

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.


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Food Stamps Cooking Club: Same Ole Snacks?

December 13th, 2010

Have you ever thought about a ALTERNATIVE to the old standby, "PB & J"?

Hang onto your hats, kids!  I have an idea for you whose time has come!

What kid-or grown up, for THAT matter-doesn’t love a good old fashioned peanut butter and jelly sammie?  It has gone into lunchboxes and picnic baskets since forever and we have a new twist on it for you:  HUMMUS!

Who’d a thunk it?  I never ever would have even considered marrying those elements.  But I heard Lynne Rosetto Kasper talk about it on her radio show and I just HAD to try it.  I just so happened to have hummus made up because I wanted to use it for a sandwich spread with leftover chicken.

Don’t run to the store and BUY hummus; it’s just too easy and much cheaper to make it at home.  Here’s how I threw mine together:

Mother Connie’s Hummus

1 can garbanzo beans, liquid and all

a shake or two of onion powder  *Use real onion if you have it.  Measure it by how much or how little YOU like.

a shake or two of garlic powder  *Use real garlic cloves, if you have some on hand.  One or two cloves per can of beans should do it.

a squirt or two, maybe three of lemon  *Use real lemons if you can.  If you have bottled lemon, just don’t mention it if  the Food Police stroll through your kitchen.

a generous palm full of cumin

a pinch of cayenne pepper and/or chili powder

Enough vegetable oil to make it the consistency you like.  For dipping you may want a thinner hummus; for sammie spreads you might like it to be thicker.

I used the food processor but if you use your your blender it will work just as well.  It takes some time to break up those garbanzo beans, because they are so firm, so be patient with it.

When it has finished blending it is ready to be spread or dipped into!  YUM  Apple or orange slices dipped into hummus are delectable.  Celery, broccoli or carrots are also yummy when dipped into hummus.  Or you might use toast points; even crackers.

SIDEBAR: NO CHIPS, PLEASE.  MOTHER CONNIE DOES NOT WANT YOU TO USE CHIPS, FOR THERE IS NO NUTRITIVE VALUE, thank you very much. END SIDEBAR

HERE IS THE TWIST:  Spread bread slices with hummus and add peanut butter and jelly just the way you ordinarily would.  Your taste buds will be SO HAPPY!

If you are a user of food commodities you are very likely to have canned garbanzo beans.  If you are a user of food pantry food it is a distinct possibility you might have garbanzo beans as well.

This does not preclude your cooking your own dry beans!  Just wash them, soak them overnight and cook the daylights out of them BEFORE you salt them.  This would be extremely cost effective.  It would NOT be considered ‘fast food’…grin.

Do you use an EBT card for WIC or SNAP?  This idea might just be the ticket for you!  If you have bundles from Angel Food Ministries, this will help your bounty go even farther.

We can’t leave this page before we thank everyone for their keen participation in commenting and signing up for the series of cooking tips.  You’ve been sending your friends!  We can tell!  And we appreciate it mightily.

Please remember you are welcome to send your comments to foodstampscookingclub@gmail.com  or leave us your comment on this blog.  We prefer you do not leave spam messages;  it’s not fair to all the faithful Club Members when you are inconsiderate in that way.

We note that you are visiting our sponsors and our sister blogs and we deeply appreciate that.

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.



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Food Stamps Cooking Club: Healthy Holiday Meals?

December 9th, 2010

Can you BELIEVE IT? My Dog Ate My Blog Post...

Healthy Holiday Meals On A Dime

This is a Guest Post, courtesy of Edward Stern, blogger for My Dog Ate My Blog and writer for accredited online colleges for Guide to Online Schools.


This holiday season, you don’t have to break the bank to create healthy holiday meals the whole family will enjoy. Too often families over spend unnecessarily on ingredients when cheaper options are available – ones that will taste just as good.


First off, when buying meat for a holiday feast, go for turkey or ham rather than goose or duck. You’ll get much more bang for your buck: goose and duck are expensive, and you’ll be dismayed at how quickly their meat is gone. On the other hand, turkey and ham will be able to feed large families for several meals.


When planning holiday meals, think of what will make for great leftovers as well. Those turkey and ham leftovers will make awesome sandwiches and other creations for days to come. A personal favorite is open-faced turkey sandwiches: get two pieces of bread, pile on leftover turkey, add whatever sides (stuffing, mashed potatoes, etc.) are still left, and smother it all in gravy, then heat. Extremely simple and quick, and for my money, just as good as the original meal.


When making gravies, don’t bother with getting anything at the store – just cook from scratch. If you made a turkey, all you’ll need is the dripping after baking and a little bit of flour.


For ingredients, cook from scratch with what you have-be sure to go over your pantry and plan ahead before grocery shopping-and buy seasonal or canned vegetables. Seasonal vegetables will be cheaper and fresh. Canned vegetables are very cheap and honestly no one will notice the difference. Oftentimes these are seriously marked down at grocery stores around the holidays.


Dessert is an area where people often spend outside their budgets, but it doesn’t have to be that way. Pumpkin pie is a standard, but the ingredients can get pricey and a pie won’t last you too long outside of the one feast. Instead, consider going with something a little different, such as a pumpkin cake. There’s a great recipe for one here and it’s pretty easy to make. You’ll probably already have almost all the ingredients in your pantry, it will keep well, and it will be a nice dessert in the days to come after the big meal.
The holiday season can get expensive. Make easy substitutions, plan ahead, and enjoy your leftovers to stay within your budget during this special time of year. Happy cooking and happy holidays!

~Edward Stern

Thanks to Edward.   We salute  Kristina Gunderson, who made arrangements for us to have this tidbit! We hope you cruise on over to My Dog Ate My Blog to see what’s really going on!  They have indicated they are changing their focus and they have lots happening in many areas of interest!  Be sure to let them know that Mother Connie sent you their way!

If you are a user of an EBT card for SNAP or WIC; if you order Angel Food Ministries’ bundles; if you depend on food commodities or a food pantry to help you with your food costs this guest post might well trip your trigger!

As always, you are welcome to leave your comment or you are just as welcome to send a message to foodstampscookingclub@gmail.com.  Oh, how we love hearing from our Club Members!

Take good care of one another during this holiday season, boys and girls!  We don’t need anybody feeling punky!

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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Food Stamps Cooking Club: Scratching the Surface of Desserts?

December 9th, 2010

If it's dessert and it's chocolate, have we scratched the winning lottery ticket?

Faithful Club Member and contributor, Maxine and I had a long back and forth email conversation awhile back about helping people learn to cook the old fashioned way: from SCRATCH.  Oh, we think it’s keen that there are zillions of ready-to-eat foods available but nothing beats the satisfaction of created food for those you love from simple ingredients combined to make lovely and delicious offerings.  Furthermore, cooking from scratch is very economical.

Bless Maxine’s heart.  She got busy and prepared this post just for those of you who are ready to step up and learn how to make frosting from scratch.  She has taken all the fuss and muss out and laid it out in easy to understand terms. Please leave Maxine some love in the form of a comment, won’t you? You are also welcome to send her a message: foodstampscookingclub@gmail.com  Thanks, kids!  Here’s what she sent:

“I told you that I learned to cook before frosting came in a can. Unlike Connie, who just turned 33—again—I’m older than dirt.
In the late 1950s, you could buy frosting mixes in a box. We rarely used them—we were making our frosting from scratch. It was better, cheaper, not much additional effort and made more—a winning combination!


Today, I’m going to share a few simple recipes with you. They are mostly buttercream frostings that use powdered sugar, confectioner’s sugar, 10X sugar—whatever you call it, it is the same thing. And, at this time of year, you should be able to buy 2 lb. bags of powdered sugar-and brown sugar-on special for .99 or less. If you can afford it, pick up a couple of bags when it goes on sale, and you’ll be set for the year.


One recipe is for Seven-Minute Frosting, which takes-you guessed it-7 minutes to make! It uses granulated sugar and NO butter or other fat. Since it’s mostly air, one recipe makes a whole boatload. It’s the classic frosting for coconut cake, and it’s delicious on a devil’s food cake from a box, too. It’s also the cheapest icing you can make. Oh, yes, it impresses people, too, although I’m not sure why.


And speaking of cheap, the cheapest cake you can make is anything from a mix bought on sale and iced with Seven-Minute Frosting. Next cheapest is vanilla buttercream. If you have a “thing” for chocolate—and who doesn’t—get your fix from the cake mix.   All flavors are usually the same price.  Frost it with a “white” icing.  No cocoa to buy.


We’ll start with my favorite light chocolate frosting. The recipe was on the Hershey’s cocoa can over 40 years ago, and it’s still my fave. If you want a darker, almost fudgy frosting, just double the amount of cocoa.

FLUFFY CHOCOLATE FROSTING
This is a light chocolate frosting. For darker icing, increase cocoa to 1/2 cup.
1/4 cup unsweetened cocoa
4 cups powdered sugar
1/2 cup butter or stick margarine   *It’s really better with butter
1 teaspoon vanilla
1/2 cup evaporated milk
dash of salt

Mix cocoa and powdered sugar. Cream part of this mixture with the butter until it is light and fluffy. Blend in vanilla and part of the milk. Add remaining cocoa/sugar mixture and blend well. Add remaining evaporated milk and beat to desired spreading consistency. Add more milk, if necessary.  Frosts two 9 inch layers.


To frost the top of a 13×9 cake, use 3 cups powdered sugar, 3 tablespoons cocoa, 1/3 cup butter, ¾ teaspoon vanilla and 1/3 cup evaporated milk.

FRESH ORANGE FROSTING
6 tablespoons butter or stick margarine
4 cups powdered sugar
2 tablespoons grated orange rind
1/4 to 1/2 cup orange juice
1 tablespoon lemon juice
1/4 teaspoon salt

Cream the butter until light. Beat in the orange rind, salt and lemon juice. Add the powdered sugar and orange juice alternately–start with 1/4 cup orange juice and add a few drops more at a time until the consistency is right. Beat until light and fluffy. Frosts two 9 inch layers.

To frost the top of a 13×9 cake, use 1/4 cup butter, 3 cups powdered sugar, 4 teaspoons grated orange rind, a little more than 3 tablespoons orange juice, 2 teaspoons lemon juice and a dash of salt.


These recipes give you a good idea of what you need to make vanilla buttercream frosting.  That’s the beauty of scratch cooking—once you’ve mastered a recipe, you can figure out variations as needed. I don’t even think I have a recipe for it—I just use 6 to 8 tablespoons butter, 4 cups of powdered sugar, 1/3 to 1/2 cup milk to moisten, 1 teaspoon vanilla, and a dash of salt. Use the creaming technique described in the recipes above.
Want peppermint frosting? Add a couple of crushed candy canes to a recipe of vanilla buttercream frosting. I buy candy canes after Christmas for 75% off and use them all year. I don’t use peppermint flavoring, but you can experiment with it if you have a bottle.


If you’re making a 13×9 cake for an event, and want to take it in the pan, here’s a cooking tip from my late mother-in-law.  She and my FIL ran restaurants and I learned a lot from them.   Remove the cake from the pan and cool on a rack. Wash the pan, and return the cake to the clean pan. This looks and cuts so much neater! And it’s not THAT much more trouble.


Do you have a double boiler? I don’t, but I’m able to stack two same-diameter pans, and it works just as well.  Don’t put too much water in the bottom pan, or it will boil over.  A 2 quart double boiler, or something that passes for one, is needed for Seven-Minute Frosting. The recipe comes from the 1956 edition of the Betty Crocker Picture Cookbook.

SEVEN-MINUTE FROSTING
Combine in top of double boiler—
2 egg whites (1/4 cup)
1-1/2 cups sugar
¼ teaspoon cream of tartar OR 1 tablespoon light corn syrup
1/3 cup water
Place over boiling water and beat with electric mixer or rotary beater until mixture stands in stiff peaks. This will take — ta-da! — 7 minutes!   Scrape bottom and sides of pan occasionally. Fold in 1 teaspoon vanilla. Frosts two 8 or 9 inch layers. For 13×9 pan, reduce all measurements by half.


When you make Seven-Minute Frosting, you’re going to have two egg yolks left over. Either sub them for one of the eggs in the cake recipe, or add them to scrambled eggs for breakfast. Also, I’m not sure of the why of cream of tartar or corn syrup, but I suspect it is to keep the frosting from going to sugar.  NOTE: My cakes rarely last that long!

-Maxine

Users of food commodities, those who depend on food pantries or Angel Food Ministries for their food budgets will benefit greatly from Maxine’s “cooking class” and if you have an EBT card for SNAP or WIC you can easily see how these ideas will s-t-r-e-t-c-h your food dollars.

Maxine and I both are intent upon helping you.  We hope we exceed your expectations in that regard.

Thanks and welcome to those of you who are new in the Club House.  It’s always fun to look at the list and see that it is getting longer.  We also hope you enjoy the series of cooking tips we send your way after you join.

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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Food Stamps Cooking Club: Will Wonders Never Cease?

December 7th, 2010

Turkey Day leftovers got you tied up in knots? Not to worry…

*THIS, dear Club Members, is the “lost post” which was cleverly and graciously retrieved from Cyberspace by Carol!  THANKS, CAROL!

Mother Connie has long advocated cooking once and eating twice…Turkey Day provides exceptional opportunities for this! If there is a prize to be won in this category, it should go to CTMom. Carol had 6 people to feed but she prepared TWO turkeys, just so she’d have the leftovers!

Not only THAT, Carol is still harvesting goodies from her garden!

“Connie, a few frugal tips I use to extend my CT garden are: plastic 3 ml row covers, – some of which are clothes pinned around the plot of tomatoes intentionally planted closed together to allow for this improvised green house. I also cover it with old wool blankets whenever frost is forecast. I can easily keep tomatoes through the beginning of November – plastic gallon sized milk jugs with the bottoms cut out as instant cloches –remove the caps as needed during the day; replace at night.

All re-purposed items that cost me nothing. : )

Temps dipped down into the mid 20′s last night, I still have beets, a few rogue onions, radishes, carrots -all about a foot long! Been a great year carrot wise! Collards love these cooler temps.

I realize that my garden needs to be put to bed, so to speak, and this will probably happen over the next few days. Been a great gardening year, as my chest freezer and home canning shelves attest to!”

Cruise on over there, kids, and check it out! AFTER, of course, you have commented HERE!  grin  CTonabudget!

Of course, we can depend that Maxine is using her leftover items cleverly and with frugality, too. On Carol’s blog, Maxine has left comments about what she is doing with foods left from The Big Day. Carol has an idea for a pot pie that is really terrific, too!

As for Mother Connie, in our kitchen we stumbled onto something rather unexpected. One of our favorites, especially this time of year, is the old standby, Waldorf Salad. My mom used to make it with tart apples, celery, walnut pieces and just to “fancy it up” she would toss in a few miniature marshmallows. It was a big hit with or without the marshmallows. Mom always dressed it with a bit of mayo.

When I prepared our salad I had a Granny Smith apple, some celery, a few raisins-which had been plumped with a tad of white wine but water would have plumped them just as nicely – and I used some of the walnuts from our Angel Food bundle. Since I had no mayo I was hard pressed to think of what I could substitute. There was a bottle of Italian dressing in the fridge someone had brought once. Since I rarely use commercial dressings, it just sat there, waiting to be discovered. grin WELL! It really made that salad sparkle. Who knew apples and raisins would taste good with Italian seasonings?


There is a package of white meat sitting in our freezer. It will become a lunch time offering of fruited meat salad, reminiscent of Maxine’s dish.

Isn’t it fabulous to have all these great ideas shared by fellow bloggers and Club Members? WE LOVE IT!

Here is one more idea for using what’s around after Turkey Day:

CRANBERRY TURKEY SALAD RECIPE


1 cup dried cranberries

3 tablespoons apple cider vinegar

1 tablespoon olive oil

1 teaspoon chili powder

2 tablespoons fresh orange zest

1/8 teaspoon peppercorns, ground

2 cups cooked turkey, cubed-or cooked chicken

1 stalk celery, chopped

1 red bell pepper, chopped

1 cup frozen corn, thawed and drained

1 15 ounce can black beans

Rinsed and dried spinach leaves to line the plates
In small bowl, combine cranberries, apple cider vinegar, olive oil, chili powder, pepper and orange zest. Blend well with wire whisk to combine. Taste and adjust the seasoning if necessary.

Combine turkey, celery, bell pepper, corn, and beans in large bowl and toss gently. Pour dressing over turkey mixture and toss gently to mix. Serve on a bed of fresh spinach.

Makes 6 servings. Serving size 1 cup.

We give a shout out to Club Member, Caroline, for sharing that with us!

To users of Angel Food Ministries foods; people who depend on EBT cards from WIC or SNAP; those who get help from food pantries or users of food commodities-even those of you who are simply frugal, concerned about being good stewards: we hope this Club and being a part of it is helpful for you. We sincerely hope it exceeds your expectations while meeting your needs. Please send your thoughts to us at foodstampscookingclub@gmail.com and do leave your comment here as well! Thanks, boys n girls!

Connie Baum

The FTC wants you to know there are links in this post. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly

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Food Stamps Cooking Club: Do You Feel Peppered?

December 2nd, 2010

We're half way between one holiday and another...do you peppered?

Turkey Day is history and by this time your leftovers are probably history, as well.  Oh, there are the packages of food you stashed in your freezer so you did not suffer from too-much-turkey-too-many-days-in-a-row syndrome.  But these days most of you are likely to be looking ahead to holiday baking, gifts from your kitchen and getting those greeting cards out in a timely fashion.

If you are using SNAP or WIC’s EBT cards; if you depend on food commodities or a food pantry, you might be sweating bullets and thinking how you will make the food budget s-t-r-e-t-c-h to meet the demands of the holidays.  Even those of you who order Angel Food Ministries are calculating how to make menus around your supplies and still make for some holiday goodies.

First, let’s begin with the idea that we need to keep the main thing the main thing.  Let’s don’t fret over what we DON’T have.  Let’s maximize what we DO have.

At Book Lovers Club yesterday Gena reminded me yesterday of the Red Hot Salad I used to make for my kids over the holidays.  We would make festive meals even before The Big Day to quell some of the anxiety of wanting to open gifts or line up to visit Santa.  It is very inexpensive to make, particularly if you have your own applesauce canned and waiting to be used.

RED HOT SALAD

6 ounces of cherry gelatin   *any red gelatin will do

Prepare the gelatin according to directions  on the box and reserve 3/4 cup of the hot water to pour over

1/4 cup of red hot candies  and allow those to melt.

Stir the melted red hots into the gelatin, add 1 can or 2 cups of applesauce.  Pour into a pretty bowl or use custard cups as molds if you have them.  Allow the mixture to set up in the fridge.

Make beds of shredded lettuce or cabbage for the salad to rest on if you want to be really fancy.  Otherwise, put a spoon into the bowl of salad and watch it disappear one spoonful at a time.

Kids of all ages love this salad!  It’s easy to make.  It’s affordable.  It’s quick.

*Do you still feel peppered?

As you and your family prepare for the traditions you enjoy for the Christmas season, please keep your expectations low.  Don’t attempt projects that cost more than you meant to spend; don’t fret over the decorations or wrapping for gifts.

Do make joyful memories with those you love.  Invite a Senior Citizen who lives alone to come and eat a bowl of soup with you and your family.  Ask a neighbor to come for popcorn and board games.  Sing Christmas carols.  Make pancakes and share them with your pastor and his/her family some week night.  Involving others to share your holiday spirit might make all the difference to someone.  Isn’t that what Christmas is all about?


Pepper those you love with loving words and thoughts.  Life is too short to have it any other way.

Mother Connie would like to pepper YOU all with compliments because, despite our technical issues this week, we have had many new Club Members come into the fold.  Let’s all work together to make everyone feel welcome.  Let’s help one another to learn wonderful ways to live well, even though we might be using public assistance!

You are welcome to pepper us with your comments and you are invited to send messages to foodstampscookingclub@gmail.com !

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.




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