Spring Into Grill Season: Mouthwatering Steaks

From Denny: Now that Spring weather has arrived you might want to get that grill cleaned up and ready for a mouth-watering steak. Chef Big Lou Elrose, the executive pit master at New York City's Wildwood BBQ, shares his successful recipe for spice rubbed pork steaks with apple bourbon barbecue sauce and grilled green beans.

Chef Elrose gave a few tips about his spice rub. He suggested you make it up at least a couple of hours before you wish to use it so the spices have time to blend together. He makes his rub months ahead of time and stores it in a shaker, ready to go. Since it has so much brown sugar in it you might want to refrigerate it, depending upon where you live.

Preparing the grill, Chef Elrose scrubs it down with a scrunched up piece of aluminum foil when his scrub brush is worn down or it's been misplaced. Then, to oil the grill, he places oil on a towel, and, with long tongs he oils the grill carefully. You can get flare-ups so be sure to use long tongs and stand away from the grill as you work. He also suggests leaving the rub to rest on the meat for at least 15 to 20 minutes before placing on the grill to cook.

Enjoy his simple but tasty recipes! Let the summer grilling begin... :)


Recipes Featured:

Big Lou's Grilled Pork Strip Steak
Big Lou's All Purpose Rub
Bourbon Apple BBQ sauce
Grilled Garlic Green Beans




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Big Lou's Grilled Pork Strip Steak

INGREDIENTS:

Two 1/2 pound Pork Top Strip Steak (serves 4)

INGREDIENTS for Big Lou's All Purpose Rub:

2 cups dark brown sugar
1/2 cup kosher salt
1/2 cup Turbinado sugar (sugar in the raw)
1/2 cup paprika
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon Ancho chili power
1 teaspoon Cumin
1 teaspoon ground celery seed
1/2 teaspoon cayenne pepper


DIRECTIONS:

Combine all ingredients for the all purpose rub. Set aside.

Light grill to med-med high. Rub pork steaks with the all purpose rub then grill to an internal temperature of 160°F, about 8-10min. Just before removing from grill, brush with the Bourbon Apple BBQ sauce (recipe below). Allow to rest a few minutes, then slice and serve. Serve with additional BBQ sauce on the side.





Bourbon Apple BBQ sauce

INGREDIENTS:

2 tablespoons butter
1/2 cup chopped onions
1 cup course grated apple
1/4 teaspoon cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup bourbon
2 cups ketchup
1/2 cup apple cider vinegar
1/2 cup DR. Pepper soda
1/2 cup dark brown sugar
6 tablespoon maple syrup
1 tablespoon molasses
1 tablespoon Worcestershire sauce


DIRECTIONS:

Melt butter and cook onions for 6-7 minutes over medium heat then add the grated apple, cumin, cinnamon, cayenne pepper and bourbon. In a separate pot heat the ketchup, apple cider vinegar, Dr. Pepper, brown sugar, syrup, molasses, Worcestershire sauce, and simmer for about 3-4 minutes. Combine with the apple bourbon mixture and enjoy!





Grilled Garlic Green Beans

INGREDIENTS:

1 tablespoon olive oil
2 tablespoons butter
1 1/2 tablespoons garlic; chopped
2 cups green beans; blanched
Salt & pepper to taste


DIRECTIONS:

Over a medium high grill or stove top, heat the oil and butter in a large sauté pan. Add the garlic and toast just until it begins to brown. Add the green beans and toss to goat with the butter and garlic. Cook until the beans have warmed through about 4-5 minutes. Season with salt and pepper to taste and serve immediately.


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Yummy Homemade Coconut Cream Pie

Coconut Cream Pie by little blue hen @ flickr


From Denny: When it comes to holidays, new Spring weather and the coming summer, Southern cooks in my area often turn to making coconut cream pie. It's a real crowd pleaser and great for school functions, family gatherings and holidays.

If you don't have the time to make your own pie crust just purchase one from the refrigerated section of your grocery store as many of them are quite good. If you never have made your own, take the challenge and enjoy the fun of "making it from scratch" as the old cooks used to say.

If you don't like meringue to top the pie you can always use a whipped cream topping, preferably the real thing and not the imitation. Also, if you get in a hurry and forget to place the coconut on the topping to toast as it bakes just add toasted coconut later to each individual piece as you serve!





Coconut Cream Pie

From: Food writer Corinne Cook @ 2TheAdvocate

Makes: 1 ( 9-inch) pie

Ingredients:

1 (9-inch) pie crust, baked

Coconut Cream (or Custard) Filling:

2/3 cup sugar
3 tbls. cornstarch OR 1/3 cup all-purpose flour
Small pinch of salt
2 cups milk
3 large eggs, (separate whites from yolks and place in separate bowls)
1-1/2 tbls. butter
1 tsp. vanilla
3/4 cup grated coconut
1/2 cup grated coconut for topping

Meringue:

3 egg whites at room temperature
1/4 tsp. cream of tartar
6 tbls. sugar
1/2 tsp. vanilla extract

Directions:

Coconut Cream (or Custard) Filling:

1. Prepare pie crust and bake. Allow to cool completely.

2. In medium saucepan, combine sugar, cornstarch or flour and salt.

3. Gradually stir in the milk and mix well. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for about 1-1/2 minutes more, then remove from heat.

4. Beat egg yolks with a fork until they’re well blended. While stirring, slowly stir about 1 cup of the hot mixture into the beaten egg yolks; then add it back to the hot mixture. Cook, while constantly stirring, another 1 or 2 minutes or until thickened. Remove from heat.

5. Stir in the butter, vanilla and 3/4 cup grated coconut. Pour into baked pie shell which has cooled completely.


Directions for Meringue:

1. Using a mixer, beat egg whites and cream of tartar together until frothy. Gradually start adding sugar a little bit at a time. Beat until stiff and glossy and sugar is dissolved. Beat in vanilla.

2. Drop spoonfuls onto hot custard in pie shell and spread meringue to meet edges of crust to prevent shrinking and weeping. Make swirls or dab spoon on top of meringue to make points. Sprinkle with remaining 1/4 cup coconut.

3. Bake in preheated 400-degree oven until lightly browned, about 7 to 9 minutes.


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Awesome Sauces 4 Spring and Summer Seafood

Boiled crawfish photo by adie reed @ flickr


From Denny: Spring is here in Louisiana and summer will be on its heels. The crawfish are in season and the shrimp, well, Gulf Shrimp are awesome any time from Louisiana to Mississippi to Florida. We prefer to eat local and are proud of our seafood. We are especially proud of our oysters for which we developed the pasteurization process to kill off potential dangerous bacteria. Because of this relatively new pasteurization process you can dine on raw oysters year round - if they are certified Louisiana oysters.

Compiled here are a number of simple seafood sauce recipes to enjoy on your seafood this spring and summer, whether you like raw oysters, boiled, fried, baked or broiled shrimp and crawfish. Remoulade, Creole and Cocktail sauces are very popular here. We will even take the last recipe of Beurre Creole sauce and layer it over a perfectly grilled steak. Lump crabmeat sauces are often combined with steak in our restaurants.


Recipes Featured:

Red Remoulade Sauce
Cajun Style Remoulade Sauce
Cajun Hot Sauce
Louisiana Traditional Creole Sauce
Louisiana Spicy Creole Sauce
Oysters Rockefeller Sauce
Shrimp Cocktail Sauce
Cocktail Sauce for large group
Cocktail Sauce
Beurre Creole





RED RÉMOULADE SAUCE

From: wafb.com (TV station)

Prep Time: 15 Minutes

Yields: 2 Cups

This Creole-style rémoulade is thought to be the original Louisiana version. This sauce can be served over shrimp, lump crabmeat or salad.

INGREDIENTS:

1 cup olive oil
¼ cup red wine vinegar
¾ cup Creole mustard
½ cup sliced green onions
¼ cup chopped parsley
¼ cup minced celery
1 tbsp minced garlic
1 tbsp paprika
salt to taste
Louisiana hot sauce to taste


DIRECTIONS:

In a large ceramic mixing bowl, combine olive oil, vinegar and Creole mustard. Whisk until well blended. Mix in green onions, parsley, celery and garlic. Add paprika for color. Continue mixing until well blended. Season with salt and hot sauce. Cover with plastic wrap, place in refrigerator and allow to sit overnight.







Shrimp Remoulade at Tujaques, photo by gary j wood @ flickr


CAJUN STYLE REMOULADE SAUCE

From: Wayne Allen @ Cooks.com

INGREDIENTS:

1/4 of a large red pepper
1/2 stalk of celery
1 green onion (including all the green)
1/4 cup of fresh parsley leaves
3/4 cup of mayonnaise
2 tbs of Dijon mustard
2 tbs of ketchup
2 tbs of horseradish
a couple shakes of worcestershire sauce (Lea and Perrins brand is best)
a couple shakes of Tobasco bramd hot sauce
2 tsp of paprika
1/4 tsp cayenne pepper


DIRECTIONS:

Puree in food processor or blender until smooth.





CAJUN HOT SAUCE

From: Cooks.com

INGREDIENTS:

FOR 2 1/2 CUPS SAUCE:

2 tbsp. unsalted butter
1 1/2 c. onion, chopped
1 c. celery, chopped
1/2 c. bell pepper, chopped
1 green raw jalapeno pepper with seeds, minced
1 clove garlic, minced

SEASONING MIX:

1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. white pepper
1 tsp. red (cayenne) pepper
1 c. fresh tomatoes, peeled and chopped
1/2 c. tomato sauce
1 bay leaf
1 1/4 c. seafood stock or shrimp stock
3/4 c. brown sugar, packed

DIRECTIONS:

Melt butter in a saucepan over medium high heat. Add onion, celery, bell pepper, jalapeno and garlic and cook about 3 minutes. Add the seasoning mix and stir well. Add tomatoes, tomato sauce and bay leaf, cover, and bring to a boil. Add the stock and brown sugar and return to a boil. Reduce to a simmer and cook about 15 to 20 minutes.

Use this sauce for a shrimp and rice dish: Add the 1 lb. raw medium shrimp, peeled and deveined shrimp and bring the mixture back to a boil. Cover, cook about 5 minutes, and remove from heat. Serve the shrimp on top of a mound of rice surrounded with sauce. Serve with lots of cold beer.





LOUISIANA TRADITIONAL CREOLE SAUCE

Yield: 2 cups

INGREDIENTS:

2 tbsp. chopped green onion
2 tbsp. chopped green pepper
1/4 c. sliced fresh mushrooms
1 tbsp. oil
1/2 tsp. pepper
1 tsp. dried sweet basil
16 oz. can low sodium tomatoes, undrained

DIRECTIONS:

Saute onion, green pepper and mushrooms in oil over low heat 5 minutes. Add remaining ingredients and simmer 20 minutes. Serve with fish, chicken or beef.





LOUISIANA SPICY CREOLE SAUCE

For: Fish or roasted meat

From: Cooks.com

INGREDIENTS:

3 tsp. melted butter
2 bell peppers, chopped fine
1 finely chopped onion
1 garlic clove
1 (#2 1/2) can tomatoes with puree
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
4 diced chili peppers

DIRECTIONS:

Boil 45 minutes to 1 hour, stirring with wooden spoon. Sauce is placed over meat in a flat dish in refrigerator overnight. Then, when ready, cook meat as desired.





COCKTAIL SAUCE for boiled shrimp

YIELD: 4 1/2 cups - for serving a large group.

INGREDIENTS:

2 c. ketchup
2 c. chili sauce
1/4-1/2 c. prepared horseradish (we like the cream variety at our house)
2 Tablespoons Worcestershire sauce
1/4 c. cider vinegar (we prefer fresh lemon juice)
6 drops Tabasco sauce (we like Louisiana Hot Sauce brand, less vinegary, and we use more since it is not as hot as Tobasco - about 2 Tablespoons)
1/4 c. finely minced celery
1/4 c. finely minced onion


DIRECTIONS:

Mix together and refrigerate. Use for all seafood cocktails.





SMALLER VERSION COCKTAIL SAUCE - or used as a BLOODY MARY DRINK MIX

SHRIMP COCKTAIL SAUCE

INGREDIENTS:

1/2 c ketchup
1/4 c. lemon juice (or less)
1 tbsp. Worcestershire sauce
2 tsp. horseradish
6 tbsp. minced celery
3 tbsp. grated onion (or less)
1/4 tsp. salt

DIRECTIONS:

Chill. Yields 1 1/2 cups sauce. 1 cup sauce will serve 4 to 6 cocktails.





SHRIMP COCKTAIL SAUCE - tomato sauce version

INGREDIENTS:

1 small can tomato sauce
Dab of Worcestershire sauce
1 tbsp. brown sugar
Dab of Garlic salt
1/2 bottle cocktail sauce
Picante sauce to taste
Creamy horseradish to taste

DIRECTIONS: Mix all together.





Oysters Rockefeller Sauce

PREP TIME: 1 hour

SERVES: 6

This, the most famous of all oyster dishes in Cajun country, was first developed at Antoine’s Restaurant, by Jules Alciatore in 1899. Named Rockefeller because of its incredible rich flavor, the original recipe included no spinach.

INGREDIENTS:

1 dozen shucked oysters with liquid
1/4 pound butter
1/4 cup diced onions
1/4 cup diced celery
½ cup chopped green onions
2 tbsps diced garlic
1 cup cooked frozen spinach (thawed)
1 tbsp flour
1 pint heavy whipping cream
½ ounce Pernod or Herbsaint
1 tsp sugar
1 tbsp Worcestershire sauce
1 tsp Louisiana Gold Pepper Sauce
salt and cracked black pepper to taste

DIRECTIONS:

In a two quart sauce pan, melt butter over medium high heat. Sauté onions, celery, green onions and garlic, approximately three to five minutes or until seasonings are wilted. Add cooked spinach, and using a metal spoon, chop well into the vegetable mixture. Cook until spinach is hot and well incorporated into seasonings. Add flour and blend well into mixture, being sure to remove all lumps. Add whipping cream and oyster liquid, stirring constantly until sauce is thick and bubbly. Add Pernod, sugar, Worcestershire and Louisiana Gold. Continue stirring until all is well blended. Season to taste using salt and pepper. To ensure a sauce-like consistency, additional cream or water may be added. Continue to cook approximately 10 minutes, add oysters and cook 5 minutes. Pour the contents of the sauce pan into a blender and puree on high speed. Serve 2-ounces of the Oysters Rockefeller Sauce with your favorite trout, chicken or veal dish.





Beurre Creole

PREP TIME: 15 Minutes

YIELDS: 1 Cup

This sauce is excellent over broiled or sautéed fish or grilled shrimp.


INGREDIENTS:

8 ounces unsalted butter, chipped
½ cup dry white wine
2 tbsps lemon juice
2 thin lemon slices
¼ cup jumbo lump crabmeat
¼ cup diced tomatoes
1 clove garlic, minced
1 tbsp sliced green onions
8–10 whole peppercorns
1 whole bay leaf
3 whole basil leaves
1 tsp tomato sauce
dash of Louisiana hot sauce
salt and cayenne pepper to taste


DIRECTIONS:

In a sauté pan, combine wine, lemon juice, lemon slices, crabmeat, tomatoes, garlic, green onions, peppercorns, bay leaf and basil over medium-high heat. Sauté approximately 3 minutes or until juices are rendered into the pan. Add tomato sauce, blend well into mixture and continue to cook until juices have been reduced to approximately 2 tablespoons. Swirling pan constantly, add a few chips of butter at a time until all is incorporated. Do not use a metal spoon or wire whisk as hot spots may develop and butter will separate. Season to taste using hot sauce, salt and pepper. Serve as is, or strain if desired.




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Funny April Fools Day

From Denny: Check out the latest Cheeky Quote Day over at The Social Poets! Here are a few of the funny quotes:

* April 1. This is the day upon which we are reminded of what we are on the other three hundred and sixty-four. - Mark Twain, Pudd'nhead Wilson, 1894

* Let us be thankful for the fools. But for them the rest of us could not succeed. - Mark Twain

* A fellow who is always declaring he's no fool, usually has his suspicions. - Anonymous

* Politicians never open their mouths without subtracting from the sum of human knowledge. - Thomas Reed

* Fool me once, shame on you; fool me twice, shame on me. - Chinese Proverb

* Don't approach a goat from the front, a horse from the back, or a fool from any side. - Jewish Proverb


Hike on over to The Social Poets to enjoy a funny video, funny photos, and - I totally guarantee you haven't seen this fashion outfit - it's the weirdest fashion statement yet. Not even Lady Gaga wore this crazy thing! :)

Check it out the full post of laughs: Funny April Fools Day - Cheeky Quote Day 31 Apr 2010


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Chef Rocco Dispiritos Cheap Yet Healthy Comfort Food

From Denny: The Early Show on CBS runs this segment called "Chef on a Shoestring" where the challenge is to prepare a three course meal for four people that costs under $40.

Celebrity Chef Dispirito has appeared on "Dancing with the Stars" TV show and has a new best-selling cookbook called "Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories." When we think of comfort food we usually don't think of the word "healthy." Well, Chef Dispirito will prove comfort food can be healthy with fewer calories and a lot less expensive! His cookbook is already topping the New York Times sales charts.

Recipes featured from his cookbook:

Wedge of Lettuce with Bacon and Blue Cheese
Charred Beef Burgers with Baba Ghanoush
Sweet Potato Fries
Peach and Blueberry Cobbler With Ginger And Cinnamon







Discounted over at my Amazon book store - Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories by Chef Rocco Dispirito



Watch CBS News Videos Online



Food Facts from Epicurious.com:


Baba Ghanoush: A Middle Eastern puree of eggplant, tahini, olive oil, lemon juice and garlic. It's garnished with pomegranate seeds, chopped mint or minced pistachios and used as a spread or dip for or Middle Eastern Flat Bread.

Blue Cheese: This genre of cheese has been treated with molds that form blue or green veins throughout and give the cheese its characteristic flavor. Some of the more popular of the blues include dana-blu , gorgonzola, roquefort and stilton. Blue cheeses tend to be strong in flavor and aroma, both of which intensify with aging.

Heirloom seeds (heirloom tomato): The advent of mega-agriculture in America has seen the gradual depletion of ancient varieties of native non-hybrid plants. Unfortunately for those who appreciate full-flavored fruits and vegetables, produce-seed conglomerates focus only on those strains that have mass-market appeal - which means they're beautiful and hardy, but not necessarily the best-tasting.

Fortunately, about 25 years ago some dedicated individuals began saving what they could of the remaining open-pollinated (without human intervention) seed varieties, which have become known as "heirloom seeds." Among the many heirloom fruits and vegetables grown today are beets, carrots, corn, dried beans, lettuce, potatoes and tomatoes. As the public becomes more aware of these wonderful alternatives, farmers are also becoming more interested. Heirloom produce can be found in some specialty produce markets and farmer's markets.





Wedge of Lettuce With Bacon and Blue Cheese

INGREDIENTS:

1 small head iceberg lettuce
1 small red onion, sliced very thin
1 large heirloom tomato, cut into large dice
3/4 cup of 3-Grams-of-Fat Blue Cheese Dressing or Bolthouse Farms Chunky Blue Cheese Dressing
6 tablespoons crumbled reduced- fat blue cheese, such as Treasure Cove
6 tablespoons real bacon bits, such as Hormel Real Bacon Bits
Salt and freshly ground black pepper


DIRECTIONS:

Cut the iceberg lettuce into 4 wedges. Place 1 wedge on each of 4 salad plates, and top each wedge with some red onion and tomato. Drizzle each wedge with blue cheese dressing, and top it with crumbled blue cheese and bacon.

Season the salads with salt and pepper to taste, and serve.





Charred Beef Burgers with Baba Ghanoush

INGREDIENTS:

1 medium eggplant
2 tablespoons 5% Greek yogurt
Salt and freshly ground black pepper
4 Ezekiel 4:9 Sprouted Whole-Grain Flourless Burger Buns
Nonfat cooking spray
12 ounces 90 percent lean ground beef, formed into 4 patties
1/2 cup "Russian Island" Dressing or store bought reduced-fat Russian dressing
4 slices heirloom tomato
4 slices red onion
4 leaves romaine lettuce, broken in half


DIRECTIONS:

Char the eggplant over an open flame, rotating it often to cook evenly, about 20 minutes. The skin should be completely blackened and the flesh should be cooked through.

Place the eggplant in a bowl, cover it tightly with plastic wrap (to steam off the skin), and set it aside for 5 to 10 minutes. Then remove the charred skin with a paper towel, leaving the flesh behind.

Chop the eggplant with a knife until it is a thick and chunky puree. Mix the eggplant and the yogurt together in a bowl, and season it with salt and pepper to taste.

Preheat a grill or grill pan over high heat.

Split the buns in half, and spray the split surfaces lightly with cooking spray. Season the burger patties with salt and pepper to taste.

Place the buns, cut sides down, and the burgers on the grill. Allow the buns to char slightly, and then transfer them to a platter. Cook the burgers for about 2-1/2 minutes per side for rare.

To assemble the burgers, spread the bottom buns with some of the eggplant mixture. Place the burgers on top, and then top each burger with some of the Russian dressing. Pile the tomato, onion, and lettuce on the burgers, and set the bun tops in place. Serve.





Sweet Potato Fries

INGREDIENTS:

2 medium sweet potatoes, scrubbed
Salt
Nonstick cooking spray
2 tablespoons fresh thyme leaves
Freshly ground black pepper
Sweet paprika
Cayenne pepper


DIRECTIONS:

Slice the sweet potatoes lengthwise into 1/4-inch-thick slices. Cut the slices into 1/4-inch-wide sticks. Place the sweet potatoes in a large bowl and sprinkle generously with salt. Let stand for about 20 minutes to release some of their moisture.

Meanwhile, preheat the oven to 450°F. Place a wire rack on a baking sheet, and set it aside.

Spread the potatoes out on paper towels to absorb any excess moisture. Then place them in a large bowl, and spray them with cooking spray. Sprinkle with the thyme and salt, pepper, paprika, and cayenne to taste. Spread the potatoes out on the prepared baking sheet.

Bake the fries until they are golden and tender, 35 to 45 minutes. Serve immediately.





Peach and Blueberry Cobbler With Ginger and Cinnamon

INGREDIENTS:

Nonstick cooking spray
4 ripe peaches, peeled, pitted, and sliced
1 cup fresh blueberries
1/4 cup plus 2 tablespoons granulated Splenda
3/4 cup plus 1 tablespoon Bisquick Heart Smart baking mix
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/3 cup skim milk
2 tablespoons Turbinado sugar, such as Sugar In The Raw


DIRECTIONS:

Preheat the oven to 425˚F. Spray a 7 X 11-inch glass baking dish with cooking spray, and set it aside.

In a medium bowl, mix together the peaches, blueberries, the 1/4 cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.

In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining 3/4 cup Bisquick, and the ginger, cinnamon, and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.

Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.





Breaking down the cost of the meal:

Steakhouse Salad

iceberg lettuce $1.99
red onion $.80
blue cheese dressing $1.49
blue cheese $2.99
bacon bits $1.99
total $9.26

Beef Burgers & Fries

eggplant $1.69
Greek yogurt $1.33
burger buns $3.19
ground beef $2.49
russian dressing $1.00
heirloom tomato $2.99
red onion $.80
romaine lettuce $1.49
sweet potatoes $1.49
thyme leaves $1.29
total $17.76

Peach & Blueberry Cobbler

peaches $2.24
blueberries $2.50
splenda $3.29
Bisquick baking mix $1.19
ginger $.25
turbinado sugar $2.49
total $11.96

His grand total: $38.98







Discounted over at my Amazon book store - Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories by Chef Rocco Dispirito


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!