Events

July 24, 2008

Taste and Create: Some Like It Hot

Sambaloelek

If you're wondering where in the world Redacted Recipes has been all week, I can only say that bad things really do happening in clusters. Last Thursday my laptop died. I mean, completely and utterly died. I will say that it was fixed very quickly-- shipped off to IBM on Friday and back and in working condition on Tuesday. And that would have been terrific if it were not for the fact that on Friday my cable modem died. And the cable folks had no opening until today for fixing it. So yes, we were reduced to sniffing out other people's wireless, which was painful and unreliable.

But that's not all. On Saturday, which was a very, very hot day, our lights started to brown out and our window A/C unit began to run at such a low level that it was all but useless. We wrote it off to a temporary problem, assuming that city-wide power usage was at a high. That evening I went to turn on the bathroom light and realized that the switch plate was red-hot. The wall surrounding it was also frightening hot.  So we went downstairs to alert our building super, who waved us off (as he always does), saying "Is fine. Call office Monday."

Now, we live in an old building and we know the wiring is not up to code--this is taken for granted in New York. But a hot wall is nothing to ignore, particularly in light of the fact that our downstairs neighbor had an electrical fire in her kitchen wall last year (and when we all told the super we could smell smoke he waved it off then too, insisting "is fine, is fine!"). So we called the fire department, who came and disconnected the wires in the outlet. I love those guys. There they were, fully suited up, sweating to beat the band, and racing up six flights of stairs.

As of now everything is working again. My computer is good as new, we have a nice fast internet connection, the bathroom light has been rewired and the walls repaired, and we even got a leaking faucet fixed, too.

Tasteandcreate_2

All this just in time to get to my post for this month's Taste and Create! I had the pleasure of being partnered with Pam of The Backyard Pizzeria, a blog full of appealing photos and recipes. While there were many dishes I wanted to try I really had to limit myself to something requiring very little cooking time (did I mention it's been HOT?). It seemed fitting to try her recipe for Sambal Oelek, a Thai chili paste packed with heat but requiring very little in the way of simmering (and no baking! Yay!). Pam's post about it has some very interesting information on the health benefits of chili peppers. Apparently the capsaicin, which gives them their fire, frightens prostate cancer cells so much that they sometimes commit suicide. Who knew?

Habanero

For reasons I don't quite understand, red chilies are rare on the ground in my part of the city. Pam and I emailed about using green chilies and agreed that they probably wouldn't be hot enough, so I went with the superstar of capsaicin, the habanero. And this stuff is hot, let me tell you. But really tasty, too, if you use with caution.

Sambal Oelek

1 pound  red chillies
5 1/2 ounces garlic, peeled and chopped
5 1/2 ounces tender young ginger, peeled and chopped
2 stalks lemon grass, thinly sliced (white part only)
6 fluid ounces vinegar
8 ounces sugar
salt, to taste
1 tablespoon lime zest, chopped

Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle. While processing gradually add the vinegar. Place the pureed mixture into a saucepan and bring to a boil. Reduce the heat and simmer for 3 minutes. Add the sugar and stir until dissolved. Add the salt and lime zest. Remove from the heat, cool and bottle in sterilised jars.

July 18, 2008

Tried, Tested and True

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I've asked my cousin Kate, the remarkable daughter of a remarkable woman, to write her story for Tried, Tested and True, an event being hosted by the mother-daughter team of giz and psychgrad over at Equal Opportunity Kitchen to raise awareness for organ donation.

When I asked Kate to write this I also asked her for a healthy recipe. She responded with a rather pithy response too fabulous not to quote here for a terrific dish which Jack cooked last night:

"I hate that healthy low-fat shit.  I love food very much, and I'm sure I would love to eat someone else's healthy low-fat recipe if they served it to me, but I don't think or cook that way because good food is generally healthy and if you want low fat, don't eat cake all the time.  So, I want to offer up my friend Nicola's recipe as served to me in Asmara, Eritrean (former Italian colony).  It's just good old bon filet (do we call it filet here?  The long skinny tenderest cut of beef?) cut thickly and fried lightly in a few good glugs of olive oil with lots of salt and pepper til just past rare.  Throw those lovely rounds on a platter and top with an armload of rucola, and then drip the nice hot salty and peppery and beefy olive oil over the top.  It looks and tastes great.  It's all healthy stuff, right?"

Right, indeed. We just loved this simple and yet oh-so-good dish. It proves once again that if you start with great ingredients you can't go wrong.

Please welcome Kate and her story.


Maryandkate

I had a kidney transplant in July 2005 at the age of 42.  Aside from what could be detected through blood tests, my symptoms of kidney failure as a result of Polycystic Kidney Disease were virtually non-existent the summer day in 2004 my nephrologist told me, “You could be eligible for a kidney transplant tomorrow.”

Since I live overseas I wasn’t able to get on a donor list in my state of Colorado: you need to be able to get to the hospital within 12 hours after a kidney becomes available and travel time to the states takes us more than 30 hours.  I would need to find a living donor—someone willing to donate me a kidney, and willing to do it during my scheduled trip to the States! 

I looked ahead to Christmas or even the following summer to do the transplant.  If my health held (and it did, sort of) that would give me time to find a donor who would be willing to come to Colorado and donate a kidney.  I love telling the story of the people who came forward to offer me a kidney: five relatives, several friends, and even a few people I hardly knew. 

My Mom suggested right away that she could be my donor; my nephrologist dismissed the idea just as quickly, saying we wanted to look for someone younger.

My sister-in-law Tammy leapt forward immediately with certainty and even joy at the prospect of donating a kidney.  I still marvel at the no-nonsense way she would not brook our concern or dismay on her behalf.  Her doctors gave her the go-ahead, and my doctors told her to wait until closer to the actual transplant date to proceed with testing.  With those provisions we proceeded through the year with a kind of peace of mind, and that was Tammy’s gift to us.

Ten months later we learned that I had a pretty high level of antibodies—protein substances the body's immune system develops in response to antigens, or foreign substances.  Antibodies will attack a transplanted organ, so the most important test for potential donors and recipients is an antibody screen, a simple test that mixes the white blood cells of the donor with serum from the recipient.  If the antibodies in the recipient react with the antigens of the donor, the deal is off.   

Suddenly, Tammy was no longer a potential donor.  While my husband Craig and I turned our attention to trying to find a match in the increasingly short window of time ahead, Tammy grieved.  She experienced a real sense of loss over not being able to donate her kidney, God love her, and I don’t know if I’ll ever be able to thank her adequately for the whole-hearted commitment she gave to the prospect. 

In the meantime, Craig’s older brother who stands over six and a half feet tall and weighs around 260 pounds offered me one of his kidneys.  His concern: “they’ll probably have to stuff it inside you like a rubber raft.” 

Craig’s younger brother also offered a kidney, but based on the results from the antibody screen with Tammy, the transplant team felt that Craig’s blood relatives were out of the picture as the high level of antibodies in my blood had likely developed during pregnancy against antigens from Craig. 

As news of our having to cast a wider net for potential donors spread, Mom gently reminded me that she was ready to give me a kidney.  Aside from the fact that my nephrologist had dismissed Mom as “too old” (though at 65 she could ride her mountain bike downhill faster than anybody we knew and ski more aggressively than most people half her age),  we didn’t even know what her blood type was.  Would it be a match?

“Match, schmatch.  Doesn’t matter.  I’m the one.  Tell your doctor to test me,” mom insisted.  She even called my nephrologist herself, and was told that she might be considered as a last resort.

My cousin Lisa heard the news, and though we hadn’t seen each other for more than 25 years, she offered to donate a kidney and went right to her doctor to get tested.  Her results were in Colorado within a few days and though she was not a match, she arrived in Colorado days later to reconnect and offer support. 

We were running out of potential donors.  My energy had been fading for a few months, and by summer 2005 was operating at the level of a Soviet brown-out—with just barely enough light to read by.  Friends around the world stood by ready to send the necessary blood tests, but the doctors felt chances were slim that I’d find a match.  They finally agreed to test my mother. 

“Because she’s older, the kidney might not last as long as a younger donor’s would,” the doctors warned. 

“When you’re done with it, they’ll be able to give it to someone else!” Mom retorted.

We looked into a portable dialysis machine, one that I could use during the night at home in Jakarta if I wasn’t able to get a transplant this summer. 

Mom got tested and sent her results back to my doctors.  She was a perfect match.

When I called to tell her, she screamed as if she’d just won a million dollars in the lottery.  Her joy, her complete gladness, still makes me cry.

Now it was time to get going in earnest.  Mom flew over the next day.  When I greeted her at the airport I told her she didn’t have to give me a kidney just because she was the only match we’d found. 

She took my face in her hands and said firmly, “Honey, I would give you my heart.”

The battery of tests began.  Mom had to get another complete physical.  She got an MRI, more blood tests.  The results showed her to be an ideal donor for me.  That week my nephrologist told me she’d been at a cocktail party with some of her colleagues, who commented that Mom’s kidneys were as healthy as those of a fifty year-old, rather than a sixty-five year old.  A couple of tests and days later, they announced that her kidneys were on a par with healthy thirty year-old kidneys! 

Mom’s glad confidence never wavered.  The day of the transplant we laughed over our immodest surgery gowns.  I thanked her, again.  We held hands as we wheeled on our gurneys down the hall, waved and said we loved each other as we split into different rooms.

And here we are back in the states for summer, three years later.  Mom hustled us down the trail at the end of our five-mile hike this evening.  This morning she showed me pictures from her last annual week-long bike trip with her girl friends.  Six women wearing bike helmets and wind jackets lean together and grin at the camera.  Their ages range from 50 through 73 and they’re all tough as nails. 

I turned 45 last week.  I’m so grateful.  Forty-five feels like a perfectly wonderful age, and I’m so looking forward to this year, and to all my years. 

During the process of searching for a viable donor, my family and I felt utterly buoyed up by the loving self-sacrifice of all the dear people who offered me a kidney.  I talked about the process constantly, and random acquaintances began to express interest in becoming donors, from my dentist’s assistant to friends of friends. 

There are dozens of websites dedicated to providing information about becoming an organ donor.  Others describe the process of becoming a living kidney donor.  All of them overflow with stories of gratitude from recipients and families of recipients whose lives were saved. 

July 04, 2008

First Thursdays: A Group Smackdown!

Raviolowitheggyolkfilling

Michelle of Thursday Night Smackdown has invited all comers to jump into the ring with her by initiating a new monthly blog event called First Thursdays. Even though I'm kind of scared of her it sounded like fun, plus there's this scary dish I've been wanting to try forever, so... here we are.

I have to confess that I've broken the rules of Michelle's challenge, which CLEARLY stated we're to make a dish from our cookbook or magazine collection on the first Thursday of the month. I used an online recipe, and fortunately Michelle said she would let it go this time and didn't even swear at me. But I'm still scared of her.

I first saw ravioli filled with eggs yolks a few years ago on the egullet forum. I immediately added it to my list of things I ought to get around to trying and then ignored the whole idea for lack of a pasta machine. I managed to "forget" to buy a pasta machine forever, which went a long way toward justifying my neglect of the recipe, but then a friend went and gave me a damned machine.

But wait, I'd lost the recipe in the meantime, so I put finding it again on my list of things to get to and then ignored it. Reprieve! But the day of reckoning finally arrived last week while I was watching Martha Stewart, which I never, never do (and how this happened is a whole other story), and there was her guest, Odette Fada, demonstrating her recipe for Raviolo with Egg Yolk and  Truffle Butter.

Damn. The game was up,the stars aligned, and a smackdown scheduled.

Making the filling was easy enough-- it's just spinach, ricotta and parmesan. But the thing is, I'd never made my own pasta before. Ever.So first I was insecure about the texture of the dough (was it too dry? Were my CSA eggs too small and should I have added an extra to allow for that?). Then, when we started rolling the dough out, I wasn't at ALL prepared for how long the sheets of pasta were getting. The recipe instructed us to keep rolling out a single piece of dough until we'd reached the sixth setting. Now, honestly, by the time we got to the third setting, the piece was over three feet long already! Who has that much counter space?! So we cut it in half and then rolled each piece alternately, but then we had TWO  enormously long strips of pasta to contend with.  All to make four ravioli! At one point I seriously considered just hanging a piece around my neck like Christmas lights.

I will say that I experienced a real thrill as I watched a lump of dough become beautiful thin authentic-looking strips of pasta. Why, oh why, did I wait so long to try this?

Mid-post disclaimer: Michelle always takes photos of her Smackdown prep and of the meal as it comes together and I wanted to do that too, but I had my hands full of pasta and there was no way I could coordinate the camera at the same time.

Making the raviolo was kinda fun. You pipe a circle of the ricotta filling onto the pasta and then nestle an egg yolk inside the circle. Easy!

Another disclaimer: I could have stopped to take a photo at that point but I forgot, in my excitement at seeing it all start to come together.

Placing the second strip of pasta over the filling and trying to get air bubbles out before sealing it was not so easy. We definitely had air bubbles, which manifested just as soon as we dropped the ravioli into the boiling water.

They only cook for two minutes, so we had a mad scramble to clean up the area we'd rolled the pasta out on, which is also our designated photo opportunity location.

Last disclaimer: So you get two photos of the finished product which are basically exactly alike and I don't want to hear any complaints. I'll do better next time.

Fortunately Jack had started browning butter while I was assembling the raviolo, and we'd made a salad while the pasta dough was resting, so THAT was all ready and waiting.

Raviolowitheggyolkfillingagain

Of course we had no truffles handy but we did have some truffle butter in the freezer and added a dollop to the browned butter for flavor.

End result? As Jack said, "Oh my giddy God these are good."

We'll make them again, with half the amount of dough. And I'd like to try smaller ones with quail egg yolks, too. I'm thinking they could be assembled an hour ahead of time and covered and refrigerated, so I could serve to friends with a little less in the way of rushing around. I mean, there's no way these babies get made to order in a restaurant, right?

In case you missed it the first time, click the link to find the recipe for Raviolo with Egg Yolk and  Truffle Butter

June 06, 2008

Meeting the Ambassador of Kama

Berries3_2

Strawberries are everywhere at the farmers market and we can't help but buy them every time we see them until they are no more. Of course we love strawberry shortcake, but we also fall back on an old stand-by of  Strawberries with Marsala. Simple, delicious and requiring no cooking, it's perfect for warmer weather (not that we have had much of it yet here in New York).

But now I'm crazy about a new way of serving berries, thanks to Pille of Nami-Nami. Jack and I met her last night at an NYC Bloggers Potluck, kindly organized by Habeas Brulee and hosted by The Paupered Chef. Pille brought an Estonian dish of Kama Mousse with Strawberries.

Never heard of kama? Neither had we, so don't feel bad! When we approached an alluring-looking bowl full of mounds of whipped cream and berries, Pille advised us to be aware that the dish also contained peas, barley and rye. After a closer look and seeing no peas (I had immediately thought of whole green garden peas!) I asked Pille for more information. As it turns out, kama is a powder made up of ground and roasted rye, barley and pea flour.  The result is a very light-tasting and refreshing summer dish of contrasting textures and flavors-- slightly sweet and savory and smooth and grainy.

You can read all about Kama at Pilles's lovely blog, and see her recipe for Kama Mousse, as well (I wish I had taken a photo, but I just didn't plan well enough). Pille has become a sort of ambassador for Kama, sending packages of it out to interested friends and followers of Nami-Nami, and she certainly won us over last night.

And if you're a little doubtful about the idea of Kama Mousse (or more likely, just don't happen to have any kama in your pantry), here's that recipe for berries with marsala.

Strawberries with Marsala

Let the berries macerate in a mixture of marsala and sugar (about 1/4 cup of each) for several hours. When you're ready, spoon them into a glass and top them with either a sweetened mascarpone mixture (recipe below) or with sweetened heavy cream-- beaten just enough to give it body.

Mascarpone topping:

8 ounces mascarpone
3 tablespoons sweet Marsala
3 tablespoons whipping cream
2 tablespoons sugar

Combine the mascarpone, marsala, cream, and sugar, stirring gently.

 

June 02, 2008

A Quilt for Bri

Mourningkaleidoscope
Mourning Kaleidoscope

That I care about and enjoy preparing food is self-evident, right? But I bet very few of you know that I also have a passion for textile art. I don't have the time or even the space for it right now, but the love of it is always with me, and I know I will get back to it one day. These days my life is filled with work and watching my children launch themselves upon the world (only one left at home now...!) and food blogging and the joys of day-to-day living with Jack. But enough about me.

This post is about a group of food bloggers who are friends of Briana Brownlow of Figs With Bri.

Quilta

Untitled

Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back and it has metastasized to other parts of her body. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.

Clickforbri

The team organizing the June edition of CLICK at Jugalbandi has organized a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR and entries can be viewed here. The target amount is 12,000 U.S. dollars. The month’s photo contest has some terrific prizes, which you can view here.

Detail_2
Mourning Kaleidoscope, detail

Additionally, there is a raffle with some very lovely prizes, and I have donated the quilt pictured above.  It is one of a series of three, titled Mourning Kaleidoscope, and is approximately 40 x 40 inches. It's  randomly strip-pieced in cotton and velvet, and hand quilted in heavy silver floss. Meant to be a wall hanging, it has a sleeve on the back so that it can hang on a metal rod (wood can eat through the fabric over time).

The code for the quilt is: Quilt
Bid amount: US $70
Shipping: Worldwide

If you would like to bid on this quilt you can find it and many other items here. After viewing the list, you may make your donation here or at the Chip-In button on any participating site. Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account. Please support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicizing this campaign.

April 09, 2008

Tried, Tested and True

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Our adopted blog, Equal Opportunity Kitchen is hosting their first event! They want to know what your Tried, Tested and True recipes are-- you know, the ones you pull out when you don't have time to mess around and you want to be sure everyone will love it. Or maybe it's a recipe your Mom always made. You know you've got a couple in your back pocket!

When I was a kid one of my mother's go-to recipes was Lazy Daisy Oatmeal Cake. Everyone loved it.  Published in the '50s by Mary Aldon, Quaker's answer to Betty Crocker, it's a moist spice cake made with cinnamon, nutmeg, and oatmeal in the batter, and topped with a broiled coconut and walnut frosting.

Jack, who really isn't so into sweets, calls it "Crack Cake," feedback I was delighted to receive (not that we, um, you know, actually have any way of knowing if it's that addictive). Truly, you can't go wrong with this cake. Trust me. Oh, and I don't know why it's called lazy, as it's a scratch cake (though it is easy and pretty much foolproof).

Lazydaisyoatmealcake2

Lazy Daisy Oatmeal Cake
The original recipe called for Crisco (and there are a lot of recipes out there substiuting margarine), but I used butter.

1 1/4 cups boiling water
1 cup oatmeal
1/2 cup butter, softened to room temperature
1 cup sugar
1 cup light brown sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg

Pour boiling water over oatmeal. Let stand 20 minutes. Beat margarine until creamy. Gradually add sugar and brown sugar. Beat until fluffy. Blend in vanilla and eggs. Add oatmeal and mix well. Sift flour, soda, cinnamon, salt and nutmeg together. Add to oatmeal mixture. Bake at 350 degrees for 50-55 minutes in a 9" pan.

Frosting:
1/4 cup margarine
1/2 cup light brown sugar -- packed
3 tablespoons evaporated milk (or plain milk or cream)
1/3 cup nuts -- chopped
3/4 cup coconut flakes

In a small pot melt the butter and brown sugar. Add the milk and then stir in the nuts and coconut. Spread over cake and broil until bubbly.

March 28, 2008

The Mini Pie Revolution Event #3 Round Up!

Collage

The Mini Pie Revolution asked you to send in single-serving sized pot pies and boy are we glad we asked! Please go and check out the plethora of pleasingly palatable pot piesI

March 21, 2008

Festa Italiana: a sort-of Italian tart

Festa1

I don't know how Italian this little tart is, given that there is no recipe other than the one in my head, but I can promise you that the ingredients are authentic. I had some left-over pastry dough, some Italian goat cheese, and some pancetta all needing to be used up, and you what they say about neccessity, don't you?
I figure I won't be kicked out when I arrive with half a dozen of these in hand for Festa Italiana, hosted by Finding La Dolce Vita.

Italiantart2

On The Spot Italian Tart
serves 2

2 small onions, sliced into rings
2 oz. pancetta, sliced into strips
fresh flat leaf parsley, as much as you like
crumbly goat cheese, as much as you like
olive oil
A half recipe of your favorite savory pastry dough
an egg yolk mixed with a little water, for brushing the pastry

Preheat the oven to 350.

On low heat saute the onion rings in a little olive oil until they start to look golden. Then push them to one side of the pan and add the pancetta, frying until they just start to crisp up. Remove from the heat.

Roll the pastry dough into a circle and then place it on a lightly oiled baking sheet. Spoon the onions onto the pastry, leaving  1 to 1 1/2 inches around the outside. Arrange the pancetta over the onions. Sprinkle with the parsley and goat cheese. Carefully fold the border over the filling, overlapping itself slightly as needed. Brush the dough with egg yolk mixture.

Bake for 20 - 25 minutes until the crust is nicely browned. Serve hot or at room temperature with a salad on the side.

February 27, 2008

Frugal Food: Stuffed Pork Chops

Stuffedporkchops2

Lorena at Food Revolution runs a monthly event called Frugal Food and the February challenge is to create a meal for two, featuring apples, for seven dollars or less. I immediately thought of my Mom's stuffed pork chops-- a dish she was making back in the '70s, long before grocery stores routinely offered cuts of meat pre-prepared for cooking, as they do today. As is true with so many of her recipes, this one is not written down anywhere and so I had to call her. Now before I move on to our fascinating mother/daughter dialog, I have a little confession to make. Sometimes I write out the dialog before I call her just because it amuses me and I know her that well. And nearly every time it goes exactly the way I expected. But every now and then she refuses to cooperate and doesn't deliver the funny line I'm expecting and so I have to ask leading questions. I try not to sound too obvious, but I think she might be starting to get suspicious.

Me: I need to know about your stuffed pork chops.

Her: Well, they were pork chops and I stuffed them.

Me: Ha, ha. But seriously.

Her: No, really.

Me: Mom. I remember that you used put the stuffing inside but also mound it over the top and that it got nice and crispy, right?

Her: Oh yes, that's the best part.

Me: And the stuffing is just bread crumbs, apples, onions, celery and... what else?

Her: You'll want to mix it with some hot water or a little chicken stock, and the stir in a beaten egg, so it holds together. And salt and pepper them, inside the pocket and out.

Me: Okay, that's easy enough. Did you brown the pork chops?

Her: Nope. Just stand them up in the pan and bake them.

Me: They stand up in the pan?

Her: On the bone.

Me: What?

Her: Trust me. Just make sure you buy center-cut chops with the bone in.

Me: Um, okay. How long did you bake them?

Her: About an hour at 350.

Me: Okay. I think I'll add garlic to the stuffing. I like pork with garlic.

Her: Good idea.

And then the rest of the conversation was about a recipe for chops stuffed with spinach and fontina she wants to try, which immediately made me wish I were making THAT, but anyway...

This is as written down as the recipe is going to get. I cut slits into the chops to form pockets and stuffed them, and put extra the stuffing in little ramekins, baked them, and served them on side, as Jack really likes his stuffing. And I served green beans with the chops. Oh, and they really do stand up in the pan with the stuffing on top. Who knew?

The cost breakdown worked out like so (I did not count the garlic, as it's a staple, nor the cup of chicken broth, as I had some left from the pozole I made the night before):

4.39     2 bone-in center cut pork chops (1 1/2 inches thick)
0.49      bagged breadcrumbs
0.50      half an apple
0.20      half an onion
0.10      celery
1.19      green beans
6.87

Not too bad, considering how expensive meat is. And it was nice to re-experience a favorite dish from my childhood, too. Now I want to try this spinach and fontina stuffing, so Mom... call me when you've tried and let me know how it turned out!

February 14, 2008

Mini Pie Revolution Event #2: The Round-Up!

Finaleventroundup

Thinking about making something sweet for your Valentine? Run, don't walk, over the The Mini Pie Revolution Headquarters to see the round-up for Small Tarts Have Big Hearts! Once again our revolutionaries have outdone themselves.

re·dact

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