recipes 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, and 112: Christmas!

Congratulations on surviving the Mayan calendar apocalypse! And now, as a congratulatory reward for making it to the next Mayan era, at the 11th hour and flying by the seat of my pants (as per usual), I am going to provide you with 12 days of my favorite Christmas recipes, specifically desserts and side dishes, rolled into one totally last minute (as per usual) blog post. So here you go:

As I've mentioned, my favorite Christmas recipe is The Thumbprint Cookie (all caps are warranted- it is THAT MUCH my favorite). See again: http://cookingmywaytothe365.blogspot.com/2012/08/recipe-66-christmas-in-august-my-moms.html. Here are some pictures:

MY MOM'S SNICKERDOODLES (simplified)
Ingredients:
-2 2/3 c flour
-2 sticks of butter, melted in the microwave (forget about that "creaming the butter and sugar" step; it doesn't make a difference)
-2 t cream of tartar
-1 t baking soda
-1/2 t salt
-1/2 t vanilla
-2 eggs
-1 1/4 c sugar plus 2 T sugar (set aside the 2 T)
-2 t cinnamon

Instructions:
1) in a large bowl, mix together all ingredients except the 2 T of sugar and the cinnamon
2) shape the dough into a large ball and refrigerate for 2 hours
3) preheat the oven to 400 degrees
4) mix the cinnamon and sugar in a bowl
5) shape the dough into balls that are about an inch or so in diameter (makes approximately 36 cookies)
6) place the cookies about 2 inches apart on an ungreased cookie sheet
7) bake the cookies for about 10-12 minutes until lightly browned

TRISTAN'S MOM'S BEST FRIEND'S SHERRIED SWEET POTATOES
Ingredients:
-2 lbs medium yams
-2 lbs medium sweet potatoes
-1 1/4 sticks of butter (softened)
-1/4 c packed brown sugar
-5 T dry sherry
-salt and pepper, to taste

Instructions:
1) preheat the oven to 425 degrees
2) pierce the potatoes with a fork and bake until tender (about 55 minutes)
3) using a spoon, scoop the potatoes out of the skins and into a large bowl
4) add the butter and brown sugar to the potatoes
5) using an electric mixer, beat until smooth
6) beat in the sherry and season with salt and pepper

MY MOM'S ANJEUNETTE COOKIES  (this recipe comes from my family's across-the-street neighbors and my mom has been making them since before I went to Bumblebee Nursery School, which I just tried to google only to find out that it no longer exists. No biggie, I didn't have a strong attachment as I dropped out after a mere three days and did not resume my education again until kindergarten).

Ingredients and Instructions (all mixed together- this recipe, which is a family favorite, epitomizes chaos):
1) cream the following with an electric mixer until smooth:
-1 c. sugar
-1 c. Crisco
-4 eggs
2) add:
-1 c. orange juice
-6 c. flour
-6 t baking powder
-1 t baking soda
3) mix above with beater. (Batter will be stiff). Add a bit more flour if
dough is too sticky.
4) with floured hands roll a small amount of dough (approx. a tablespoon) into a thin rope-like piece, approx. 3" long, a bit thicker than a pencil
5) swirl into a snail shape on hard surface and then place on an ungreased cookie sheet
6) at a mystery temperature to be ascertained from my next conversation with my mom, bake for 10-11 min. until the bottoms are light brown (the tops should not be brown at all)
7) remove the cookies from cookie sheet after a few minutes and continue to cool
8) dip the tops of each cookie into frosting.

Frosting:
1 box Confectioner's sugar
1/2 stick melted butter (or margarine)
1/2 tsp. vanilla, almond or orange extract
food coloring (optional)
sprinkles (optional)
1) add boiling water sparingly to other ingredients. Beat to make a thin sauce but not too runny.
2) dip the tops in sprinkles

TRISTAN'S MOM'S PEARS IN RED WINE SAUCE
Ingredients:
-3/4 c red wine
-3/4 c pomegranate juice
-1/2 c sugar
-1 cinnamon stick
-a little bit of grated orange peel
-6 bosc pears, somewhat ripe

Instructions:
1) preheat the oven to 350 degrees
2) cut a slice off the bottom of the pears so they stand uprights on their own
3) stir all other ingredients over medium high heat until the sugar dissolves (approx 3 minutes)
4) pour sauce over the pears and roast for about an hour (basting every 15 minutes)
5) remove the sauce from the pears and simmer until reduced to about 2/3 c (approx 5 minutes)
6) pour the sauce over the pears and serve

MY MOM'S POMEGRANATE SANGRIA
Ingredients:
-1 bottle of fruity red wine
-2 c pomegranate juice
-1/2 c brandy
-1/2 c triple sec
-1/4 c simple syrup (equal parts sugar and water; boiled until sugar dissolves and cooled)
-1 large orange, sliced with the rind on
-1 c red grapes, sliced in half

Instructions:
1) mix all ingredients
2) refrigerate at least 4 hours and up to 48 hours before serving; serve over ice

MY DAD'S CO-WORKER'S CHRISTMAS PARTY POTATOES
Ingredients:
-5 lbs potatoes, cut into chunks with the skins on
-1-2 sticks of butter
-2 shallots, chopped
-4 c of mixed cheeses (asiago, parmesan, romano... heavy on the asiago!)
-8 oz sour cream
-1-2 pints heavy cream
-salt and pepper to taste
-one stick of soppressata, cut into small cubes

Instructions:
1) boil the potatoes until fork tender, drain and mash with an electric mixer
2) add the butter, cheese, sour cream, heavy cream and continue mashing until creamy
3) fold in the meat and shallots
4) heat in the oven until bubbly

GREAT AUNT MILLIE'S CHERRY NUT CHRISTMAS CAKE
Ingredients:
-1/2 lb butter
-1 lb confectioner's sugar
-4 eggs
-3 c flour
-2 t baking powder
-1/2 t salt
-1 c milk
-1 t vanilla extract
-1 small jar maraschino cherries, chopped
-1/2 c chopped walnuts
-sugar and cinnamon, mixed together in a bowl in equal parts (for the topping)

Instructions:
1) cream the butter and sugar and add in one egg at a time while beating
2) sift the flour, baking powder, and salt together
3) alternate between adding the dry ingredients and the milk/vanilla to the first mixture while beating
4) stir in the cherries and nuts
5) bake for 60 minutes at 350 degrees in a greased tube pan
6) spread with butter immediately after taking out of the oven and sprinkle with the cinnamon/sugar mixture

TRISTAN'S MOM'S BEST FRIEND'S CORN PUDDING
Ingredients:
-24 oz canned corn, drained
-1 egg
-1/2 c light cream
-1/2 c heavy cream
-2 T brown sugar
-2 T snipped fresh chives
-pinch of nutmeg
-salt and pepper to taste
-1/2 c plus 3 T crumbled ritz crackers
-7 T melted butter

Instructions:
1) preheat oven to 350 degrees
2) beat the egg, heavy cream, light cream, and sugar
3) stir in chives, nutmeg, salt, pepper, corn
4) toss 1/2 c ritz crumbs with 3 T melted butter and stir in the corn mixture
5) pour into a buttered casserole dish
6) toss the remaining cracker crumbs with the remaining melted butter
7) bake uncovered until golden brown and slightly firm to the touch (45-50 mins)

MY MOM'S CHRISTMAS STRUFOLI (pronounced: stroo-feh-la)
Ingredients:
-2 c flour
-1/4 t salt
-3 eggs
-1/2 t vanilla
-1 c honey
-1 T sugar
-1 T multicolored sprinkles
-canola oil (literally a ton)

Instructions:
1) place the oil in a deep frying pan (a couple of inches or so)
2) mix the flour and salt and make a well in the center
3) add one egg at a time (mixing between) and the vanilla
4) knead the dough on a lightly floured surface
5) cut into strips and roll into "pencil sized" rolls
6) cut the rolls into 1/4 inch pieces
7) fry the dough one layer deep for 3-5 minutes per batch until lightly browned, remove from pan, and drain on paper towels (repeat this step until all of the dough is cooked)
8) cook the honey and the sugar over low heat for about 5 minutes, stirring while cooking
9) remove from the heat and add all of the fried dough until well-coated
10) remove the strufoli with a slotted spoon and chill in refrigerator
11) coat with multicolored sprinkles

TRISTAN'S MOM'S DOUBLE FUDGE BALLS
Ingredients:
-1/2 c chocolate chips
-1 1/2 T corn syrup
-1/4 c evaporated milk
-1/2 t vanilla
-1/2 c ground nuts
-1 1/4 c vanilla wafer crumbs
-chocolate sprinkles

Instructions:
1) melt the chocolate chips in the microwave
2) stir in the corn syrup, evaporated milk, and vanilla
3) add in the vanilla wafer crumbs and the buts
4) let this cool in the refrigerator for about 30 minutes
5) shape into 1 inch balls and roll in sprinkles
6) layer with wax paper

MY VERY OWN CHEESECAKE LOLLIPOPS
Ingredients:
-one very good, high quality cheesecake (I like Junior's: http://www.juniorscheesecake.com/)
-white chocolate chips
-chocolate chips
-chopped walnuts
-various sprinkles
-cocoa powder

Instructions:
1) make sure  the cheesecake is thawed in the refrigerator
2) tear into the cheesecake, making balls about 3/4 of an inch in diameter
3) put toothpicks into the balls
4) freeze over night on a cookie sheet layered with wax paper
5) melt the chocolates in the microwave
6) remove the balls from the freezer and working quickly, dip in the chocolate, top with sprinkles or nuts or cocoa powder
7) place in mini-cupcake wrappers and refrigerate until ready to serve

 MERRY CHRISTMAS! 

To the families of the Newtown victims- my heart is with you.

recipes 98, 99, 100, and 101: Thanksgiving!

Before I say anything, I want to point out that I'm about to hit recipe 100! This is a milestone! I am a huge fan of psychologically pleasing numbers. 100 definitely qualifies. For example, I recently had a conversation with my friend Bridget where I asserted that I always wished I was born on January 1st because that would have just made things very neat and tidy with birthdays and years, etc. Just another sliver of my crazyland mind.

Last year's pre-Thanksgiving included a mini-Thanksgiving where Tristan and I attempted to make one billion recipes in his tiny NYC apartment. Here is the camera phone evidence. (You will see some cornish hens, which are obviously mini versions of turkeys and fit into the whole theme of the mini event quite well).

This year's pre-Thanksgiving includes Tristan and I running around and re-creating three delicious side dishes for our respective families.

Without further ado, here are my Thanksgiving recipes (and please include the pumpkin cheesecake from below: http://cookingmywaytothe365.blogspot.com/2012/11/recipes-94-95-96-and-97-pumpkin-stuff.html).

TRISTAN'S MOM'S STUFFING (aka THE BEST STUFFING IN THE WORLD!)*

Ingredients:
-homemade croutons (loaf of day-old French bread, olive oil, and a little bit of salt)
-2 c chopped onion
-1/2 lb bacon, cooked into 1/2 in pieces while raw
-1 lb sausage (casings removed)
-1/2 c - 1c light cream
-2 lb cooked chestnuts (vacuum-packed is fine)
-2 T sage
-2 T fresh parsely
-1 t thyme
-1/2 t allspice
-1/4 c sherry
-salt and pepper to taste

Instructions:
1) preheat the oven to 400 degrees
2) cut the French bread in cubes, toss with oil, and sprinkle with salt
3) bake for about 10 minutes, until the bread looks like croutons (don't overcook)
4) saute the onion and bacon in the same pan until the bacon is crisp
5) transfer the bacon and onion to a bowl with a slotted spoon
6) in the remaining fat, saute the sausage, breaking with a fork, for about 10 mins
7) transfer the sausage to the bacon bowl
8) in a separate bowl, coat the croutons with enough light cream until they are coated but there is no extra liquid
9) crumble the chestnuts and add to the croutons
10) add the herbs, spices and the bacon mixture to the croutons
11) stir in the sherry, salt and pepper to taste, and allow to cool

12) bake the stuffing in the oven at 350 degrees until it browns (or, I guess alternatively, you could stuff it into the turkey!)

OH YUM!!

THANKSGIVING GRAVY
Ingredients:
-turkey drippings from the pan
-1 c sherry
-"veloute sauce" - (melt 1/3 c butter and mix in 1/3 c flour; cook for a few minutes, stirring; add 3 c chicken broth and cook/stir until the sauce thickens; cook down to 2 1/2 c)
-extra light cream/extra chicken broth

Instructions:
1) pour off the fat from the turkey drippings in the pan
2) add 1 c of sherry to the remaining drippings and deglaze the pan, scraping up the brown bits at the bottom of the pan
3) reduce the liquid by half, stir in the veloute sauce and simmer for 5 minutes (stirring)
4) stir in extra chicken broth or extra light cream, depending on desired consistency

TRISTAN'S MOM'S CREAMED SPINACH
Ingredients:
-2 slices of bacon, cooked and crumbled (1 T of bacon fat reserved in the pan)
-10 oz box of frozen spinach, cooked and drained
-2 T butter
-1 1/2 T flour
-1 c whole milk
-most of 1 small onion and 1 shallot, diced
-1 T butter or olive oil
-dashes of salt, pepper, nutmeg

Instructions:
1) add 2 T of butter to the 1 T of reserved bacon fat and whisk in the flour, making a roux, and then stirring constantly for 2 minutes
2) slowly add the milk, whisking constantly and then simmering for 10 minutes
3) saute the onion in the remaining butter
4) add the onion to the sauce with salt, pepper, and nutmeg (to taste)
5) add the spinach and stir

so, SO yummy!!

CRUSTLESS SWEET POTATO "PIE" (source: this recipe is at least partially made up, but the rest of the source is unknown, sorry!)
Ingredients:
-2 sweet potatoes
-1/2 c brown sugar plus 1 T brown sugar
-1 stick of unsalted butter, melted
-2 large eggs
-1/2 c light cream
-3 T flour
-some cinnamon and nutmeg
-1/2 t vanilla

Instructions:
1) preheat the oven to 350 degrees
2) wrap the potatoes in two layers of aluminum foil and pierce the potatoes with a fork a few times
3) roast the potatoes until very soft (about 1 hour, 15-20 minutes)
4) remove the potatoes from the foil and cool
5) scoop the sweet potatoes out of their skins and mash with a fork
6) add all ingredients except the 1 T of brown sugar, and whisk until very smooth
7) spray a pie pan with some cooking spray, add the potatoes, and sprinkle on the remaining brown sugar
8) bake until set, about 40 minutes

This appears yellow because I (accidentally) experimented with yellow sweet potatoes... uncharted territory for sure!

*NOTE: This is seriously, seriously the best stuffing ever. Tristan wants you to know that it's won "stuffing competitions" in international settings. This is also one of the best recipes I have. Hands down.

On next year's to-learn Thanksgiving list: Cranberry sauce for sure! Turkey? Maybe. Maybe not. Not sure if I'm ready for that yet!

HAPPY THANKSGIVING!

recipes 94, 95, 96, and 97: pumpkin stuff

A lot has been going on. A LOT!

First of all, here is the new view:

Dear Manhattan: If I can't live in you, I'm glad I get to see you every day.
Dear Hoboken: I will admit that it took me awhile to warm up to you. You did not have me at hello. But I like you now. You had me at: "Hurricane! Crisis! Community!"
Dear Mice: Good riddance, brothas! I did not appreciate your return. It was not good timing.

Second of all, I am also moving offices.

Third of all, this trifecta of life move/work move/hurricane aftermath has hurtled me into quite a crescendo of sorts. So I'll just keep repeating to myself what I once overheard someone screeching in a setting that shall remain nameless: "Serenity now! Serenity now! Serenity now!"

Fourth of all, my blog views have skyrocketed! I was very excited about this until... I looked into it a little further and realized that nobody is particularly interested in my recipes, but really interested in my post on Venn diagrams because a certain combination of words makes that post pop up in a Google image search. This has led more than one person to suggest that I start blogging about Venn diagrams. Ever the populist, after I finish these pumpkin recipes and Thanksgiving recipes, I will throw out some more Venn diagrams. The people have spoken. And their loyal writer has listened. I wonder if my post on Venn diagrams is printed out and attached to high school homework assignments. I certainly hope so.

The first pumpkin recipe is inspired by this recipe: http://hauteapplepie.com/2012/10/11/pumpkin-pancakes-with-creamy-cinnamon-maple-syrup/. The second one is slightly adapted from this recipe: http://www.twopeasandtheirpod.com/baked-pumpkin-french-toast/#more-13309. The third one is slightly adapted from this recipe: http://leitesculinaria.com/3181/recipes-pumpkin-cheesecake-gingersnap-crust.html. The fourth one comes from this recipe (adapted): http://www.italianstay.com/italyinformation/pasta/ravioli.htm

SIMPLE PUMPKIN PANCAKES WITH CREAMY HONEY DRIZZLE
Ingredients:

For the pancakes-
-1/2 c pureed pumpkin
-1 c boxed pancake mix (plus whatever add-ins are on the instructions on the box)
-3-4 T milk
-cinnamon, nutmeg, and ginger to taste

For the drizzle-
-some cream cheese
-a tiny bit of butter
-honey

Instructions:
1) mix the pancake ingredients and cook them

2) melt together the drizzle ingredients in a small saucepan and drizzle on the cooked pancakes

BAKED RUM-PUMPKIN FRENCH TOAST CASSEROLE
Ingredients:
Casserole-
-2/3 loaf French bread
-3 eggs
-2/3 c pumpkin puree
-1/3 c sugar
-1 T vanilla
-1-2 T (or more!) of rum
-tiny dashes of cinnamon and nutmeg
-cooking spray

Streusel topping-
-1/2 c flour
-1/2 c brown sugar
-tiny dashes of cinnamon, nutmeg, and salt
-between 1/4 c and 1/2 c butter, cut into pieces

Instructions:
1) spray a 9x9 casserole dish with some cooking spray
2) tear the bread into little pieces and place in pan
3) mix the remaining casserole ingredients and pour on top of bread
4) cover the casserole and refrigerate overnight
5) mix all of the streusel topping ingredients and refrigerate overnight in a separate bowl
6) the next day, preheat the oven to 350 degrees, sprinkle the streusel topping on top of the casserole and bake 45-55 minutes (syrup optional!)

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
Ingredients:
Crust
-1 stick of butter, melted
-1 1/2 c gingersnap cookie crumbs
-1/2 c toasted pecans (toasted on a baking sheet at 350 degrees for 15 minutes

Filling
-12 oz cream cheese, softened
-3/4 c brown sugar
-3/4 c white sugar
-5 eggs
-1 1/2 c pumpkin puree
-3/4 c light cream
-dash of cinnamon

Instructions:
1) preheat oven to 325 degrees
2) lightly butter a 10 inch round pan
3) combine the "crust" ingredients, press into the bottom of the pan, bake for 10 minutes and let cool
4) beat the cream cheese until smooth, add in the sugars, add in the eggs one at a time (while beating)
5) add the pumpkin puree to the cream cheese mix and stir
6) stir in the cream and cinnamon just until incorporated
7) bake until the edges are set and the center jiggles a little (about 1 hour)
8) turn off the oven, keep the oven door slightly open and allow the cheesecake to remain in the oven for an hour
9) cover and refrigerate overnight

PUMPKIN RAVIOLI WITH SAGE BUTTER
Ingredients:
-28 oz frozen pumpkin ravioli (cheater, cheater, pumpkin eater!)
-20 small sage leaves
-2 oz butter
-parmesan cheese to taste

Instructions:
1) cook the ravioli in salted boiling water according to package instructions
2) melt the butter, add the sage, and fry for only a few seconds
3) pour the sauce immediately over the ravioli, add parmesan to taste, and eat!

so simple, so good!

hurricane floods and foods

Whoa.

the water rushing up

the police rushing to meet the water

toxic!

clearly, there was no order

so, we got a little sick- perhaps due to eating this platter of prosciutto from a refrigerator with no power

fat chance!

one of many sinking vehicles

Hoboken waterfront

waterfront

a flooded basement with a knocked in door

unveiling some ramen by candlelight = romantic!

flashlight spaghetti with... jar sauce (GASP!)

flashlight apple concoction- because there wasn't really anything else to eat...

the apple concoction made a reappearance atop some oatmeal the next day

the new fancy gadget- a homemade outdoor refrigerator

the other fancy new gadget- a homemade coffeemaker

a meet-and-greet at the electric charging station (because the bars were closed)

another flooded basement

emergency room = closed

our poor, powerless building

Halloween- walking to Justin and Lana's in complete darkness... spooktacular!

omg, Justin and Lana saved Halloween with this candlelight marshmallow toasting activity (and PS, you two, this pic is going in a frame and getting wrapped up for Christmas!)

recipes 91, 92, and 93: apples, part 2

I'm taking advantage of the 6PM curfew in Hoboken and the last moments of having electricity during Frankenstorm to do a second post on...

APPLES!

The first recipe, for the most delicious applesauce in the world, is inspired by this recipe: http://www.thewednesdaychef.com/the_wednesday_chef/2012/03/judy.html. The second recipe comes from here: http://www.seriouseats.com/recipes/2012/02/cinnamon-roll-waffles-bacon-apple-frosting-waffled-recipe.html. The third recipe is slightly adapted from this recipe of the Neelys: http://www.foodnetwork.com/recipes/neelys/apple-crisp-recipe/index.html.

HONEY ROASTED BROWN SUGAR APPLESAUCE
Ingredients:
-a lot of apples, preferably a mix of golden delicious and honeycrisp apples, bearing in mind that 800 apples will yield about 2 teaspoons of applesauce (oh, I exaggerate!)
-a little bit of butter, sliced into small "pats"
-a sprinkle of salt
-brown sugar, enough to sprinkle on all of the sliced apples
-honey, enough to drizzle on all of the sliced apples
-a splash of apple cider vinegar
-a splash of good apple cider, such as this:

 Instructions:
1) preheat the oven to 375 degrees
2) core and slice the apples, leaving the skins on, spread on a FOIL-LINED (note the emphasis) baking sheet(s), and sprinkle with a tiny sprinkling of salt and considerably more brown sugar

3) top with slivers of butter and drizzle with honey, cover with aluminum foil and bake for about 15-30 minutes until the apples start to soften
4) uncover, raise the heat to 500 degrees, and return the baking sheets to the oven for about 10 minutes, until the apples start to dry out

Do you see why FOIL-LINED was emphasized? Lesson learned!

5) scrape the apples out of their skins and into the blender
6) add a splash of cider and a smaller splash of cider vinegar, and blend in the blender just briefly

YUM!

CINNAMON ROLL WAFFLES WITH APPLE-BACON-CREAM CHEESE FROSTING
Ingredients:

Waffles
-one 8 oz. package of Pillsbury cinnamon rolls
-a little bit of melted butter for the waffle iron

Apple-Bacon-Cream Cheese Frosting
-6 slices of bacon
-1 Granny Smith apple, cored, peeled, and diced into small pieces
-2 T dark brown sugar
-2 T whiskey
-a small, small sprinkling of cinnamon (note: this is a Tiffany adaptation because I don't really enjoy cinnamon)
-8 oz cream cheese, softened
-1/2 c confectioner's sugar
-a pinch of salt

Instructions:
1) open the cinnamon rolls and squish together two cinnamon rolls at a time, flattening it out into something that looks like it will fit into the waffle iron (note: this will make four round/flattened cinnamon rolls)
2) preheat the waffle iron, brush with some melted butter, and cook each of the four cinnamon rolls until cooked through, about 2-3 minutes each
3) cook the bacon in a frying pan, drain on paper towels and, when cooled, crumble
4) remove all of the bacon fat from the pan, except two teaspoons
5) add the apples, brown sugar, whiskey, and cinnamon to the pan and cook for about 2-3 minutes

6) mix in a bowl: the cream cheese, hot apples, bacon, confectioner's sugar, and salt
7) spread the cream cheese frosting on two of the waffles and then top with the other two waffles

8) cut each sandwich in half (and note: this is rich and half of one sandwich is more than enough breakfast for one person!)

APPLE AND PEAR PECAN CRISP
Ingredients:
Topping
-3/4 c flour
-1/3 c brown sugar
-dash of cinnamon and salt
-4-5 T sliced pats of butter, softened
-1/4 c chopped pecans
-1/4 c rolled oats

Filling
-4 Granny Smith apples and 2 pears, peeled, cored, and diced into small pieces
-1/4 c chopped pecans
-3 T flour
-1/2 c brown sugar
-2 T honey
-1 T lemon juice

Instructions:
1) preheat the oven to 350 degrees
2) mix filling ingredients together

3) place the filling in individual ramekins or a glass casserole dish (don't fill more than 3/4 of the way to the top)
4) mix the topping ingredients together and sprinkle over the filling
5) bake for 35-40 minutes and cool for 10 minutes before serving (with, obviously, some vanilla ice cream!)\

I hope everybody on the East Coast is okay during Frankenstorm! 

Stay safe!