Sloppy Jacques

Everybody has seen the pins on Pinterest about the buffalo chicken in a crock pot with just chicken, wing sauce, and a ranch packet. It's good, no doubt. But I have a tiny smidge of a tip that will take it from good to great. What will make it great is that you will pay less money for it. Say what? Yeah, LESS. MONEY. FOR. IT.


These little sammies are so messy they will remind you of a Sloppy Joe, but because they are a tasty Cajun treat I am calling them...

SLOPPY JACQUES!

Basically you're going to follow the same directions as the popular pinterest recipe suggests, but you are not going to use the wing sauce that they suggest. Why? Because it costs more than a dollar which is more than the alternative I'm going to give you. In some stores Frank's wing sauce is almost $3 which is way more than I want to spend.

The recipe says throw some frozen chicken, a 12oz. jar of Frank's wing sauce, and a packet of ranch mix into your crockpot and serve on bread. Easy peasy.

One day I was nosing around Dollar Tree (a magical place where everything really IS a dollar) and I found this:

Louisiana Supreme Chicken Wing Sauce

You even get more (this bottle is 17 oz. and Frank's is 12 oz.).

At first I thought, "Eh, can I trust the Dollar Tree with this?" But for a dollar, A DOLLAR, I thought I might as well give it a try.

Then I saw the last push I needed. It's made in St. Martinville, Louisiana.

I have to say, I liked it even better than Frank's wing sauce. We serve ours on a hamburger bun with celery and ranch dressing as a dipping sauce. 

This recipe is super low cal and you can keep it that way by watching your ranch dressing and bread!

We used Trader Joe's Parmesan Ranch Dressing but I normally make my own ranch to save on calories. 

So enjoy a Sloppy Jacques and let me know if you have any luck finding Louisiana Supreme chicken wing sauce in your Dollar Tree. It really is a magical find!

A DOLLAR!

Sorry I just had to! :) 

Shamelessly Jacked Kids Menu - Grilled Cheese

When I decided to start this blog I wanted it to be about how we are fitting in here in Cali but also how I cheat the system into eating what I want by making the things I love with better ingredients.

I hate to say this is a "recipe" because it's not. What it is really is a combination of low calorie ingredients that you can use for an easy lunch or dinner. Plus, I write about things that taste good and this certainly qualifies AND it's a dinner for two so win-win. 

Last time I was in San Diego I was there for work and flew in early. I was at a swanky hotel and starving so I made my way down to the hotel's restaurant to eat alone. Because I either have no fear or my shame button was turned off, I ordered the most bizarre lunch: a glass of wine and a grilled cheese sandwich.

Now before you judge me: it was grilled cheese month AND that's a real holiday I did not make up AND if you're eating alone you better do it like a boss and have a glass of wine. I don't care if you've just ordered off the kids menu.

The PTA meeting at the table next to me was in full judge mode and I can tell you I did not care one bit. That grilled cheese was DELICIOUS.

It was so good I went home and started ordering grilled cheese everywhere. I can tell you that in Baton Rouge one of my favorite grilled cheese sammys is from The Bread Box on Essen. It's called the "Grown Up Grilled Cheese" and it's like a heavenly cheese explosion. 


So a week or two ago I started to crave it again and just knew that I'd be tossing it a lot of calories between the cheese, butter, and bread. Add to this I also wanted tomato basil soup. I'm greedy like that!

If you want a low cal Grilled Cheese & Tomato Soup option pick up these ingredients:

4 slices Sara Lee 45 calorie bread
1 tablespoon of unsalted butter (or less)
2 slices low calorie Pepper Jack
Campbell's Harvest Tomato with Basil 

(DO NOT get their tomato soup...you want this one! Trust me. It's delicious and I could have pretended it was homemade and Husband would have never known the difference!)

This will not, I repeat will not, taste as good as the grown up grilled cheese at The Breadbox. Lower those expectations...

Basically you make the grilled cheese sandwich the same way since the dawn of grilled cheese time and you heat the soup on the stove.

This makes two sandwiches and the soup has two servings (real servings, not pretend ones that food companies put on packaging that do not reflect what a normal person would eat. I'm talking to YOU Girl Scouts of America!)

With these options your grilled cheese AND soup will come out to be around 350 calories. That's absurdly low. And it's pretty filling. I mean I could eat another sandwich cause it is delicious, but I never have. 

I made it this week because I was sick and I couldn't bare the thought of cooking or eating chicken noodle soup. I have to say it was a winner!


If you have any other cheats to a lighter, delicious, easy meal - let me know!

XO,
Andrea

The Cajun Trinity for the Geographically Challenged

Today we are on the road to Las Vegas for one night only (insert Beyonce and J.Hud from Dream Girls because it's that level of spectacular!)

My sister, Allison and her husband Joey are in Vegas right now with friends Traci and Dean.  She planned this trip before we moved and I have to believe in my heart that if she knew we'd be in L.A. by now she would have come here. Right sister? RIGHT?!!? Just kidding...



But let me take you back to a real nice story:

Monday I was taking Julia our dog out to the bark park in our building for a little mid-morning tinkle and ran into our newest neighbor as he moved into the building. He was carrying a very large, framed portrait of Princess Leia in her slave costume from Star Wars.

I accept that I am an awkward person and that said awkwardness usually appears right on my face. I can only imagine what my face looked like as I said good morning to this complete stranger with whom I now share a bedroom wall. If you don't know what she looks like let me give you an idea:

Princess Leia as she greeted me that morning. (via Fanpop.com)

Yeah. 

I'm certainly not judging his nerdiness. I live with a nerd and have nerd like tendencies myself and calling people "nerds" is one of my favorite endearing compliments you can get from me. HOWEVER, a scantily clad Carrie Fisher greeting you in the hallway on a Monday morning is a cat of a different breed. 

I went back to my apartment, laughed, tweeted about it and then realized that he's no more of a nerd than a woman who writes a blog about kitchen disasters and bacon shaped art in the gym. So props to you neighbor guy! Let's hope you aren't rebuilding the set of "The 40 Year Old Virgin" in there!



But onto today's mini mission at hand: recreating the Cajun holy trinity here in California.

For those of you who are unaware of how this works, there is a not-so-secret trio of ingredients that amplify ALMOST every great Cajun/Creole/Louisiana dish.

Onions, Celery and Bell Peppers

Living in Louisiana I was spoiled. Never once did I have to cut these myself. Never. I always just hopped down to the store and bought a plastic container with pre-cut, pre-measured trinity ready to roll.

Oh what a rude awakening California has been.

When I first got here I bought all three and chopped them myself. Every night. I put trinity mix in everything. I even throw it in with canned spaghetti sauce. It makes everything better (unless you don't like onions, celery OR bell peppers).

Finally I got sick of cutting every night and realized I could just pre-cut and freeze them in bulk and only have to worry about sobbing my eyes out over a dang onion once a month.

Even this was too complicated for a lazy bones like myself. I searched high and low to find frozen trinity mix and this is as close as I got:

Admittedly it is cheaper to chop the fresh vegetables yourself, but I hate chopping onions. Bell peppers and celery don't really bother me.

The trick is to measure out equal parts of all three chopped and then stir so when you get a scoop of your pre-made mix it's not all onions, etc. 

How beautiful is this? I love green food!

So there you go Louisiana ex-pats. An even lazier way to make the holy trinity. Shortest explanation but boy does it make everything better! Maybe I'll bring some to the new neighbor. After all he just rolled out his doormat. Guess what's on it? I'll give you a hint: it's dragons.

XO, Andrea

Karate Kids! A karate themed rainbow cake

This is going to be a semi-long and moderately detailed post on how to make a less involved rainbow cake with a karate theme. Specific enough?

Last Sunday two of my nieces earned their black belts in karate. They worked so very hard, so we wanted to help with the celebration. Admittedly my knowledge of martial arts comes directly from the movie 3 Ninjas. I feel no shame about this. 

Since I knew this would be a big project, I enlisted their younger sister as my baker's assistant and we set out to make an over-the-top, black belt worthy cake. 

Originally I thought it would be a good idea to learn how to use fondant effectively, but then I changed my mind. It seemed really, really involved and the last thing I wanted was to be making an already complicated cake any more complicated. So I found an already complicated cake and made it easier. That's how I like to handle things.

Also just ignore all of the nutritional information for this cake. It's horrible. It's reaaaaaaaaly bad. What can I say, it's cake! But just so you know this was a TALL cake and it took a 3-4 days to eat by 10 people. I think that makes me feel better and you should feel better about that too. Ignorance is bliss and also apparently thousands of calories.

I'm not going to do like the other recipes because it's more of a "building project" than a recipe. 

But the materials I used were: 

Two boxes of white cake mix + eggs and oil

3.5 cans of vanilla frosting

Crisco

Random Sprinkles

Odense Marzipan almond candy dough

Food coloring

Icing pens for decoration

Black licorice

Wilton food coloring spray

Non-food Equiptment

Two 9 in. round baking pans

Karate shaped cookie cutters

Rolling pin

Mixer

A RIDICULOUS amount of mixing bowls

Parchment Paper

And then I will explain the "phases" of this "building project." Sorry I'm in love with quotation marks today.

PHASE ONE: Planning

PHASE TWO: Caaaaaake

PHASE THREE: Decorating

PHASE FOUR: What is phase four?

PHASE ONE: Planning
FIRST I knew I wanted to do a cake with all the belt colors inside. I found this cake online and read the instructions and watched a video of her on Martha Stewart. 

Then I thought, "that seems like a lot of work to make a cake and icing from scratch." It's really not that much more work but I didn't feel like doing it. So there. 

Then I picked up my niece who told me that I and the internet are both morons. There are EIGHT belt colors not six. Thankfully she takes karate too and was able to be the brains behind the operation.

We knew we were doing a rainbow cake and would use the ninjabread men cookie cutters I found over the summer at Target to put the girls on the top of the cake. We would make a black belt for the cake around the bottom made out of black licorice that we knew no one would ever want to eat. 

PHASE TWO: Caaaaaake

We mixed the ingredients for the first box of cake and then separated it evenly into four small mixing bowls. It doesn't seem like a lot because it's not. Don't be alarmed. 

The layers of cake ready to be fully frosted.

I only had two round pans so we did each layer 2 at a time. I put crisco on EVERY pan every time so the cakes popped right out. I highly suggest this.

We baked them at 350 and my oven took about 12 minutes but we checked every few minutes on the first batch to make sure they would come out okay.

When two cakes were done we moved them to a cooling area and let the pans cool down before we cleaned, re-greased and started another batch. While the cakes and pans cooled we cleaned out bowls and started mixing the second box of cake. Definitely a two lady job!

We started with the bottom colors so once they were cooled we could just start layering and frosting. 

Layers Baked Together

White (no color added) & Orange

Yellow & Green

Blue & Brown (One drop of red, yellow and blue until desired shade)

Red & Black (we used black food coloring)

We used about 2/3 a cup of frosting between each layer of cake but use as much as you need.

When we were done we put a thin layer of icing around the cake and put it in the refrigerator for about an hour while we ate lunch. When it was done cooling we put the final layer which was really complicated and looked a hot mess. But more on that later...

PHASE THREE: Decorating

While I iced the cakes, my niece decorated the karate girls for the top of the cake.

 

Niece #3 decorating her almond flavored mini-sisters!

We used almond flavored marzipan because I didn't want to play with fondant and we only need a little bit anyway. Also, it was on the same aisle at the store and was less money. Of course it was the winner. 

Basically you break off a piece, roll it with a rolling pin in between two pieces of parchment paper and then use cookie cutters for your desired design.

It was so easy I can't believe I've never heard of it before. I'll definitely be using it in the future.

We used white and black icing pens for the design and used some extra flower shaped sprinkles I had to put in their hair so you could tell it they had ponytails etc. Then we just wrote what we had room for with the same icing pens. Pretty easy!

Then came the hard part. As you'll see we couldn't get the icing consistency right to be smooth (I guess that's what I get for not making it from scratch. Whatever!) 

Since it looked ridiculous we went to my baking box to find a solution. Our solution was to use spray food coloring by Wilton to color the sides of the cake and hopefully camouflage the imperfections. Since gradient is sooooo cool I just lightly sprayed, just like spray paint, while I turned the cake. As I kept turning I moved downward until the bottom of the cake was really red and the top of the side was just a light pinky-red color. It worked like a charm.

Then we surrounded the cake with its very own black belt made of disgusting black licorice which no one ate. :)

The finished product!

We stored the cake overnight in the fridge because my cake cover wouldn't fit over it. It was too tall! 

PHASE FOUR: What is phase four?

Then final phase of this very long post is the celebration!

Was the cake perfect? no. 

I strongly believe that anyone else who attempts this will make it a MILLION times better and way more attractive and I hope you send me pictures. 

When we were layering I thought, "what dull colors." Even Husband thought that the colors looked bland. When we cut into it the colors were so vibrant I almost shed a tear of relief! It was BEAUTIFULLY colorful!

Karate Kids!

Did the girls love it? Absolutely. 

Especially because their little sister helped make them a tasty treat to celebrate a huge accomplishment. While eating this cake they were already brainstorming what they'll make for her black belt test next year. So sweet!

I'm not saying my nieces have inspired me to take up karate, but I could totally go for a kickboxing class. How's that for gymspiration? These are strong, athletic little girls and they are now officially the most dangerous people I am related too. You go girls!

XO, Andrea

Accidental Taco Soup. A Slow Cooker Miracle!

Nope. No post yesterday. I was doing so well, wasn't I? It's been a strange week. I haven't been feeling 110% percent. Still looking for something to do with my time (apparently blogging about your health is NOT a viable career). Also, I have been a little obsessive about the dog since the incident chronicled in the post: Dog Pounds.

Not to mention my mother-in-law will be in town this weekend coming back from an extended stay in the Philippines AND it's her birthday AND two of my nieces are getting their black belts. I have some very special, very high calorie desserts planned for this weekend. Definitely more Cajun than California. So clearly I am happily, joyously busy! I've had this weekend in the planner for a while!


Before I get into the sweet of the weekend, here's a little savory.

Preface: I was not trying to make soup, thus the name Accidental Taco Soup. I was TRYING to make seasoned chicken that I would then put in a tortilla and eat with said cheese and sour cream. In my wild imagination the slow cooker KNOWS what I'm trying to do when I turn it on and I just throw things in there willy nilly. That's the truth. Once I discovered the slow cooker I just went wild. The result is that sometimes I end up with a crock pot full-a-crazy OR amazing awesomeness...


Accidental Taco Soup

Servings: 4 Time: Prep 5 minutes. 4 hours in the slow cooker on high or 6-8 low.

Bowl-Fulla-Awesome

Per Serving Stats: 
(depends on how much chicken you use AND does not include sour cream or cheese)

Calories - 210
Carbs - 36g
Fat - 15g


WHAT YOU NEED

Frozen Chicken Breasts

Taco seasoning packet

Salsa (1 cup)

And if you like:

Shredded Cheese

Light Sour Cream

Some people weigh their chicken breasts. I just look at them and know, ya know? I put in 4 big ones or 5 little ones. There are low sodium taco seasoning packets out there. Get them!


WHAT YOU DO

-Spray the inside of your slow cooker for easy clean up.

-Place the frozen chicken in the crock pot and cover with a cup of salsa.

-Mix separately 2/3 c of water with your taco seasoning and then add to the slow cooker.

-Walk away

-Periodically check on the chicken and start cutting it with a metal spoon while it's in the slow cooker.

-Serve in a bowl with shredded cheese and sour cream if you like!

 

WHAT ELSE CAN I DO WITH THESE INGREDIENTS?
There are no specialty ingredients here. Yay!

WHAT YOU SHOULD KNOW
It's delightful. Easy. And in case you missed it pretty high in the carbs and kinda high in the fat. But also cheap! Three out of five ain't bad right? 

XO Andrea

Tilapia & Rotel. A Marriage made in Lazy Girl Heaven

Since October is my second favorite month, I'm going to start it on the right foot!

 This recipe is one of my favorite go-to recipes when you know that the evening will end with dessert. Hopefully you aren't thinking to yourself, "this girl plans her dinner around her dessert?" But if you are thinking that the answer is yes, I would plan my whole life around dessert. Judge away!

Two Ingredients. One piece of amazing.

It really doesn't get easier. It's only two ingredients. It's crazy cheap (this particular day I spent $1.03/serving).


We never, ever have leftovers. This is partially due to the fact that we usually eat this with veggies and have 2 filets a piece but also because it is SUPER delicious. I love it and I'm not a fish person. Yes I did grow up around the greatest seafood in the world. Don't argue. It's a fact. Truth be told, I really only love my personal trifecta of seafood: shrimp, crawfish and scallops. Maybe it's because the idea of a "fish stick" disturbs me. What part of the fish are you making into a stick? But I digress...

Also, I want you to know I even went to The Grammarist to verify whether it was filet or fillet. It's important to know! So without further ado... the mother of all tilapia recipes!!! 






Tilapia + Rotel 

Servings: 4-5 
Time: About 45 minutes
Per Serving Stats:
Calories - 116
Carbs - 3g
Fat - 3g

WHAT YOU NEED
Tilapia Filets 
Rotel

How do you get cheaper than rotel? Somehow Great Value at Walmart has done it and I'm here to tell you it tastes exactly like rotel. I tasted no difference whatsoever. Also, when you purchase frozen tilapia they usually have 4 bigger filets or 5 filets with 2 of them being little nuggets. It's the luck of the draw my friend but it all evens out.



WHAT YOU DO


-Defrost tilapia.

-Preheat oven to 350.

-Mix rotel in a bowl with seasonings of your choice.

Cheaper Rotel. Prepping the fish. Precious Pouches!

     I throw in whatever I feel like because you really can't mess this up. On this particular day I used cumin, red pepper, garlic powder, cilantro and some scallions I had leftover from Lazy, Cheaper Skinny Bang Bang Shrimp. Like I said, you cannot mess this up. For those inquiring minds cilantro IS the best so at the bare minimum you should definitely use it.

-Cut foil pieces big enough to hold the tilapia and create a little pouch

-Place the foil on a baking sheet and place the tilapia in the foil. Cover with rotel. I try not to add all the juice only because it's messy but whatever you want to do just do it. The kitchen police aren't going to show up.

-Wrap the tilapia into it's precious little foil pouch.

-Bake for 30 minutes. 


    
WHAT ELSE CAN I DO WITH THESE INGREDIENTS?


You probably won't have leftovers of either ingredient because you use it all. Yay! It's tilapia so there are a ridiculous amount of recipes out there and rotel is famous for making ordinary cheese amazing.

WHAT YOU SHOULD KNOW

It's good. It's cheap. It's low calorie. It's easy. Is there anything else you need to know?

XO, Andrea

Channeling my internal George Michael Bluth - Frozen Banana Ice Cream

Two weeks ago I made a speedy trip to Louisiana and upon my return I realized the 3 lbs of bananas purchased before I left were almost completely gone. Only about four were left and within a day or two just two little nanas were left. Then they started to look reaaaallly sketch, like they might go bad in a few days.

There's always money in the banana stand!

Like a true healthy visionary I thought, "I will totally freeze these and make something amazing later!"


I really wanted to have a George Michael Bluth moment. Please tell me you've watched Arrested Development. The show single handedly saved the frozen banana industry! (That's not true, but I'm inventing my own facts today because it's Friday Y'all!)


Without much thought, I peeled them first which turned out to be the only smart thing I did. After our wedding a year ago we got a "yonana machine" which turns bananas into yogurt. Very effective but very loud. The first step is to freeze the banana which is exactly what I did...peel and all. What. An. Idiot. If you've ever tried to peel a frozen banana you know how stupid and painful it can be. If I get a tingling sensation in my fingers I always assume it's side effects of frozen banana induced frost bite.


The one mistake I made was that I did not cut the bananas into little pieces first or shove a stick in them. Apparently if you want to do something cute or fun with a banana you have to think about it ahead of time. Booo....


Since not everyone has a yonana, a food processor or the foresight to cut the dang banana first. I'm going to do something most people should be able to do...

A blender. 2 nanas. Semi sweet chocolate chips. Maximum easy.

I'm going to put them in the blender and eat whatever comes out. 


 I have a lot of baking stuff just hanging around so I threw a tablespoon of semisweet chocolate into the blender as well.

It was so loud I actually unplugged the blender, went into the guest room and shut the door. I didn't want to wake up Husband who has been working 12 hour shifts and explain that on a whim I wanted to play with frozen bananas.


I wouldn't even call this a recipe. It's literally bananas and a piece of chocolate.


The verdict? Meh.

The final product. Impressed? Meh...

It tasted like a cold, mushed banana and chocolate. Nothing to write home about or write a blog about even (so why are we here?). I've actually put the exact same things in a yonana and that stuff tasted like chocolate ice cream. What is in that yonana?!?!

The concoction ended up being 220 calories. What. A. Waste.


I guess if you're craving something sweet this is a good alternative but I have to say that 220 calories in a serving of faux ice cream does not please me. Especially when I can get a smaller fix of real ice cream. If you're a more the merrier person this is a good idea for you. You definitely get more in a serving than you would if you had 220 calories of ice cream.

To be honest, I didn't even finish it. It was that...unsatisfying.

I guess Maeby we aren't all meant to be George Michael Bluth. (See what I did there?)


XO, Andrea

One Ring to Rule Them All - Low Cal Bacon, Egg & Cheese Ring

Breakfast isn't really a big deal in our house. We almost always eat the same things for breakfast over and over again and inevitably I say to myself, "Self, can't we have something better?"

If you too have come to realize the facts of life (not the Miss Garrett & Tootie variety) you know that breakfast foods are usually heavy on the delicious and even heavier on the calories. Thankfully, many a health nut has tried to remedy this with swaps and solutions. I'm about to combine a few of those to create today's recipe...

Don't actually slap ya mama...please

The Low Cal Bacon, Egg & Cheese Ring

Serves: 8 (or 4...be honest with yourself. You're going to eat at least two)
Time: Approx. 30 minutes
Per Serving Stats: (For 8)
   Calories - 142
   Carbs- 11g
   Fat- 9g
  

WHAT YOU NEED
1 Can of crescent rolls
Shredded Cheese (.5 cup)
Turkey Bacon (3 slices)
Egg Whites (4 eggs)
Seasoning for your tastes

Notes: 
I used Slap Ya Mama seasoning. It's from Ville Platte, Louisiana and I love it. It's probably not easy to find outside of Louisiana but you can also use other Cajun seasonings you can find. It's high in sodium so I just sprinkled it over the egg whites. A little goes a long way, but for this girl's southern palate I need a little more than salt and pepper. If you're watching your sodium intake may I suggest Mrs. Dash seasonings. No salt, but still really good.  

Turkey bacon is the only kind of bacon we buy. Somewhere along the line Husband informed me that turkey is a superior meat and that's how we we've been operating since. 



WHAT YOU DO

1) Preheat the oven based on the crescent roll can directions. 

2) Start scrambling and seasoning the egg whites.

Steps 3-7. 

     I did not have the little milk carton egg whites. I had 4 eggs that were days away from going bad. I cracked them and fished out the yolks. It's a little lame but it works. 

     I'm not going to go into detail about how I scrambled my egg whites. I was taught to scramble eggs by my father who grew up on a farm in Iowa. You would think that he would be a master egg scrambler. Negative. He cracked his eggs, put them in a bowl, stirred them briskly with a fork and then nuked them in the microwave. DO. NOT. DO. THIS. That man is crazy and very busy. So I guess if you're in a rush it is effective.

3) While the eggs scramble- Prep the ring!
     Lay out the crescent rolls on a sprayed or non-stick baking pan. Make sure to overlap them. This will help keep all the ingredients inside. 

4) Chop the bacon and place it on the ring.
     You don't have to chop the bacon, but if you've ever eaten turkey bacon you know that it's a little chewy. If you chop it ahead of time it'll be easier to eat. Just a little F.Y.I.


5)When the eggs are done add them evenly around the ring

6) Top with .5 a cup of shredded cheese. 
     Many schools of thought are "more cheese = better" and I tend to agree. This was enough cheese for us. I actually used the extra cheese as a topper on the completed ring but in hindsight I prefer the melted cheese inside better. To each his own.

7) Pull the points in to create the ring.

8) Bake according to directions (10-12 minutes)


WHAT ELSE CAN I DO WITH THESE INGREDIENTS?

One ring to rule them all! Shout out to the dorks...

Most of these ingredients are pretty simple but for the turkey bacon if you have to buy it in bulk you can use them not just for breakfast but also for sandwiches. You can also cook and chop them to create a topper for baked potatoes or whatever you want. I mean, it's bacon.

WHAT YOU SHOULD KNOW

This is delicious. I only had two pieces but Husband ate THE REST OF THE RING. In one sitting. It's that good. He did add Sriracha because he adds that to anything he eats containing meat. If you're going to be serving to a bigger group you can easily double this although keep in mind that the bulk of the calories are coming from those oh-so tasty crescent rolls. So enjoy this delicious, better breakfast.

XO,

Andrea