Grown-Man Mac and Cheese

Well I’ve just declared this Mac and cheese Monday! You know how crazy me and the fam are about our Mac and Cheese, if not read here, well ain’t nothing change, and now I am very generously giving you the recipe that will blow your taste bud away, in a good way I mean, introducing my Grown-Man Mac and Cheese baby! This recipe has all that good stuff men like well at least the man in my life, garlic, onions, bacon and all that cheese. Chile keep your man or catch you one with this oh so good recipe…all you need is….

16 oz elbow macaroni

4 Slices of thick cut smoked bacon

½ chopped vadalia onion

1 small green pepper chopped

3 Tablespoons Butter

3 garlic cloves pressed

8 oz sharp cheddar cheese

4 oz shredded Gruyere 

1 cup parmesan cheese

2 cups milk

2 cups heavy whipping cream

Cayenne Pepper

Salt

 

Now just……

Cook pasta to al-dente. Chop bacon slices into small bits and cook until fat is rendered and bacon is crispy, add your chopped onion and pepper, let them sweat out and get tender

Next add pressed garlic and let that cook and get mixed in with the other onions and peppers.

Now add butter and when it is done melting.

Add heavy cream and milk. Let that warm up while constantly mixing, now add your cheese (leave a little to the side to top the macaroni before popping it in oven) slowly mix your cheese in until it’s melted.

In small bowl whisk together the sour cream and egg yolks, add to cheese mix, and stir in. Salt to taste and instead of black pepper we’re using  cayenne pepper, a good rounded teaspoon.

Pour elbow pasta in baking dish and pour cheese over top mix everything in well top with remaining shredded cheese and bake in oven for about 30 minutes or until cheesy top starts to brown.

 

7 Ingredient Meatloaf with Ritz Crackers

Well of course you can’t be an American mom with a food blog and leave out meatloaf. Am I overjoyed with writing about meatloaf, not really, it requires minimum imagination and creativity, but that makes it perfect when your mind is fried and exhausted from life.

Meatloaf may not be my fave but I do find that meatloaf is a child pleasing meat, and when it comes to pleasing a child my hands are full with Miss Picky Elle, my three year old, she eats every crumb of my meatloaf off her plate, never-mind the potatoes and green stuff (veggies) left behind, she will quickly ask for seconds “more meat please”, as she said tonight.

If you’re going to make meatloaf for a simple and easy meal the ingredients should be as simple and easy.

Well this one certainly is, not a whole lot of stuff, bells or whistles just the simple kitchen staples, while still satisfying a more mature palette, meaning I enjoy it as well, and satisfy a more immature one, (as in my Elle).

So to wrap it up

I make meatloaf to avoid the baby drama…keep the peace at your tabletop and make some tonight, and tell me what you think.

What you’ll need…

1 lb. Ground Beef

1 Pack of Ritz Crackers crushed

1 Teaspoon garlic salt (I use one with parsley mixed in)

2 Eggs

1 Teaspoon ground sage

¾ cup Ketchup separated

2 Tablespoon Worcestershire Sauce separated

Using the Ritz Crackers eliminates the need for salt!

Pre heat oven to 350ᴼ

Mix ground beef, crushed crackers, garlic salt, eggs, ground sage, ½ cup ketchup, 1 tablespoon Worcestershire sauce.

Incorporate well; don’t be afraid to use those fingers.

After getting everything well incorporated put into a meatloaf dish, or you can simply form the mix into a loaf if you don’t have a loaf pan available.

Wash your hands. Bake in oven at 350° about 30 minutes covered in tin foil. 

With the additional 1 Tablespoon of Worcestershire sauce and ½ cup ketchup mix together.

After 30 minutes put the sauce on top of meatloaf and put back in oven on 400ᴼ for about 10-15 more minutes.

Watch it! You can tell it’s done when the sides are getting a deep brown crust, oh how I enjoy that crust. 

Click here for a delicious side dish of  garlic mashed poatoes!

7 Ingredient Meatloaf with Ritz Crakers
An easy pleasing classic meatloaf, made with Ritz crackers which add a buttery taste!
Write a review
Print
Ingredients
  1. 1 lb. Ground Beef
  2. 1 Pack of Ritz Crackers crushed
  3. 1 Teaspoon garlic salt (I use one with parsley mixed in)
  4. 2 Eggs
  5. 1 Teaspoon ground sage
  6. ¾ cup Ketchup separated
  7. 2 Tablespoon Worcestershire Sauce separated
Instructions
  1. Mix ground beef, crushed crackers, garlic salt, eggs, ground sage, ½ cup ketchup, and 1 tablespoon Worcestershire sauce.
  2. After getting everything incorporated put into a meatloaf dish.
  3. Wash your hands.
  4. Bake in oven at 350 degrees for about 30 minutes uncovered.
  5. Mix the additional 1 Tablespoon of Worcestershire sauce and ½ cup ketchup mix together.
  6. After 30 minutes put the sauce on top of meatloaf.
  7. Turn oven up to 400ᴼ and bake10-15 more minutes.
Notes
  1. If you decide to add any other seasoning go easy on the salt as the crackers already add a fair amount.
Adapted from My Mama
Adapted from My Mama
A Soulful Twist http://asoulfultwist.com/

Food and Random Banter

Well at this point there is still no one interested in my blog, lol I’m totally OK with that. My husband and my dad are pretty much the only ones who read it and I know sometimes there reading and thinking…Who is she talking to?!

When you have four little one’s and a husband you need a space of your own, this is it, mom cave 2K.  It’s a great place for me to write and kind of release. I love to cook, I love to eat and regardless of where life takes me I will ALWAYS cook, my heart is all in it! So basically I do this for me, I love seeing my pics, how I’m improving and how I can further improve. Well this is just a random post of food that I have cooked the past couple of weeks. When it looks good I’ll snap a pic…and this is what you get !

I will eventually do recipes to go with these pics, but being a mother of four, to say I have a limited amount of time for myself well that would still be an under statement!

Garlic Lime  Steak Quesadillas…NomNom

Simple Classics….Yellow Cake….Chocolate frosting…everything homemade…..everything….. Nom

BBQ Curry Chicken…Nom…

With creamy peas and rice…NomNom…..

 

Oven BBQ ribs…in my delicious homemade BBQ sauce…recipe coming soon NomNomNom!

And for the most delicious thang I ate all week…………..

CHEEKS! NomNomNomNomNom

 

 

 

Hummingbird Cupcakes with Walnuts

Traditionally hummingbird cake is made with bananas, pineapples and pecans, however I rarely have pecans, and always have walnuts on hand, now on the rare occasion that I do have a taste for this delicious dessert and I actually have some pecans on hand, I will use the pecan, but don’t sleep on the walnuts it’s just as tasty.

Hummingbird cake is a banana and pineapple packed dessert originated in the south, as in most of  the good things in life:) It’s an appropriate dessert for spring and summer gatherings and why not put it in the perfect sharing form, the oh-so-special “cupcake”. Yep, hummingbird cupcakes, these little things taste just as cute as they look!

 

3 ripe bananas

 4 tablespoons butter

½ cup canola oil

1 cup Sugar

3 Eggs

Tablespoon Vanilla

1 cup cake flour

1 Teaspoon baking powder

¼ teaspoon baking soda

Dash of salt

1 teaspoon ground cinnamon

Handful of walnuts

1 can sliced pineapples

Icing

8 oz Cream Cheese

2 Cups confectioner sugar

Splash of vanilla

 

Pre-heat oven to 350ᴼ

I like to use sliced pineapples so I can get big chunks them when enjoying the cupcake, and I can see the leftover for a garnish. With about 6 slices just simply break them up using your hands or cut into small chunks. Set aside I add them right before putting the mix in cupcake tin.

Sift cake flour, baking powder, baking soda, salt, and cinnamon.

Cream together the butter and bananas. Mix in canola oil, and sugar. Add eggs on at a time and mix well after each addition. Add vanilla.

Now add your dry ingredients to your wet ingredients. Mix in cut up pineapples, and walnuts. Mix gently just until everything is incorporated.

Put in lined cupcake pan and cook for about 35 minutes. Check with a toothpick, just insert it to the middle of the cupcake when it comes out clean your done.

While cupcakes are cooling (at least an hour, or put them in the refrigerator for a quick cool down) prepare you frosting, which is a pretty simple mix. Cream the softened cream cheese in a bowl and add confectioner sugar in parts, mixing after each addition.

You don’t need any fancy decorating tools, simply put your frosting in a zip lock bag, cut the tip and ice your cooled cupcakes. Add a piece of pineapple and nuts to the top and voila! 

Hummingbird Cupcakes
This classic southern cake gets twisted into cute little cupcakes!
Write a review
Print
Ingredients
  1. ½ cup canola oil
  2. 1 cup Sugar
  3. 3 Eggs
  4. Tablespoon Vanilla
  5. 1 cup cake flour
  6. 1 Teaspoon baking powder
  7. ¼ teaspoon baking soda
  8. Dash of salt
  9. 1 teaspoon ground cinnamon
  10. Handful of walnuts
  11. 1 can sliced pineapples
  12. Icing
  13. 8 oz Cream Cheese
  14. 2 Cups confectioner sugar
  15. Splash of vanilla
Instructions
  1. Pre-heat oven to 350ᴼ
  2. I like to use sliced pineapples so I can get big chunks them when enjoying the cupcake, and I can see the leftover for a garnish.
  3. With about 6 slices just simply break them up using your hands or cut into small chunks.
  4. Set aside I add them right before putting the mix in cupcake tin.
  5. Sift cake flour, baking powder, baking soda, salt, and cinnamon.
  6. Cream together the butter and bananas.
  7. Mix in canola oil, and sugar.
  8. Add eggs on at a time and mix well after each addition.
  9. Add vanilla.
  10. Now add your dry ingredients to your wet ingredients.
  11. Mix in cut up pineapples, and walnuts.
  12. Mix gently just until everything is incorporated.
  13. Put in lined cupcake pan and cook for about 35 minutes.
  14. Check with a toothpick, just insert it to the middle of the cupcake when it comes out clean your done.
  15. While cupcakes are cooling (at least an hour, or put them in the refrigerator for a quick cool down) prepare you frosting, which is a pretty simple mix.
  16. Cream the softened cream cheese in a bowl and add confectioner sugar in parts, mixing after each addition.
  17. You don’t need any fancy decorating tools, simply put your frosting in a zip lock bag, cut the tip and ice your cooled cupcakes.
  18. Add a piece of pineapple and nuts to the top and voila!
A Soulful Twist http://asoulfultwist.com/

Bread Pudding with Peaches and Craisins

Bread Pudding is a dish that you put together with some old bread (and by old I mean stale) and a few other easy ingredients, then something decadent and oh so delightful is made. When a loaf of bread or any leftover bread gets to those last and usually squished ends I’ll throw it in the freezer and wait until I get a collection of bread big enough to make some bread pudding.

When it comes to bread pudding it is a country staple, it’s all about using what you have and avoiding waste at all cost, because wasting does cost! Now growing up I enjoyed my daddy’s bread pudding with some raisins and peaches, that’s my traditional bread pudding.

 Now I like to make all different kinds of variations of this soulful dessert but the one I am in love with making at the moment is my peachy- craisin bread pudding. So I basically just swiped out the raisins for craisins, which are dehydrated cranberries as raisins are dehydrated grapes, can you say YUM?! I can, this dessert is absolutely delicious. I also love the red color the craisins add to the dish.

I’m all about color in my food, and when I first tasted these little craisins I knew they would have to share the spotlight with my raisin included dishes, they make a great twist to the tradition. With all that said here’s what you need….

 

 

About 5 cups bread cubed.

I used some Italian hoagie rolls from the bakery they were sitting in my freezer from some left over sliders I made weeks ago but as you may already know fresh bakery bread can get molded pretty fast so I just threw it in my freezer, this is great way to preserve and reuse leftover and day old bread put it in the freezer and save it for when you need it, you can make bread crumbs for dessert or casserole toppings, croutons, dressing(stuffing whatever you call it) and of course bread pudding, don’t let it go to waste cause all those little waste equals big dollars.

 

1 Cup canned peaches cut-up

(I had a big can, drained the excess juice and scooped out my peaches into a measuring cup. You don’t want to get too much of the liquid from the can.

 

Handful Craisins

(I fortunately and not so fortunately I  have relatively big hands for a woman, which is why you will probably rarely see them in my pictures, they can make the food look sort of small.. :)! Just eyeball it, plus you know how much you like!)

 

1½ cup milk

1 cup sugar

1 teaspoon vanilla

½ teaspoon nutmeg

3 eggs

1 Tablespoon butter

A Sprinkle of Cinnamon for the top

 

 Pre Heat oven to 350ᴼ

In a 9ₓ9 in pan melt your tablespoon of butter in the oven just till melted and then spread across pan, you could also just spray with some Pam, either way you like.   

Chop your bread into cubes, if you don’t have time to let them sit out just put them in the oven and let them toast a bit don’t over-do it, you just want a stiff texture which only takes about 3 minutes on 350ᴼ place on cookie sheet in one even layer, and toast for 3-5 minutes.

In a bowl whisk eggs, milk, nutmeg, vanilla, sugar.

Mix Craisins and peaches in a bowl along with bread. Now pour your wet mixture over the bread let sit for a few in bowl, place in buttered baking dish and add pudding. Press down into dish and sprinkle a little cinnamon on top let sit for another 10 minutes and bake in oven for about 45 minutes.

 

Raccoon in the Attic?!

Raccoons in the attic?!

The tortured life of a young homeowner never ends, and by young I mean broke! Hubby in his usual way of making me laugh proclaimed just yesterday “there are two things that don’t go together….owning a home and being broke”! Putting things into perspective without being overly dramatic I would thank the Lord that we do come up with the funds to fix most issues that come are way… whether it’s an unexpected bonus check, tax refund, or my favorite the surprise gift of moolah from oh-so-generous family, it seems whenever a problem arises we are blessed with the extra to cover it. However I guess you could also make an observation and say whenever we a blessed with some extra cash something (i.e. electrical, plumbing, RACCOON’S) comes to collect it, I’m sure the hubs would go with that one, but I for one am a glass is half-full kind of lady and I choose to look at it positively (especially since I’m medicated).

This is a raccoon we caught in a have-a-heart trap back in January!

As for that Raccoon….did I mention she had babies. Yes she did right up in my attic, I was pissed at first but I have to admit I feel sort of bad she was so certain she had found a home for her and her young (not sure what gave her that idea, maybe it was all the comforting smells of delish food coming from my kitchen) either way she’s got-to-go. I’m sure she’ll find a new and safe home among all of the abandoned houses and buildings available in our old city, speaking of city who would have thought it, raccoon in your attic in the middle of a city?!

I guess they do need somewhere to live with all the new construction of homes in the surrounding counties, but instead of torturing us older homes which have been here for decades they should pick on the ones responsible for their displacement!  On second thought maybe not……as much as I love an old home for its character and mature tree-lined neighborhoods, it’s not as functional when you have little ones, or as economically smart.

Not to mention anything built post 1975 can have lead hazards…forget all that! When we first got ready to buy a home, I was hell-bent on an old home, with good bones, to work with! As for now….been there done that, this time I want to find something that I can enjoy at closing, of course some custom paint but that’s it, no fixing, no remodeling, no work…..plus my husband kind of sucks at fixing things, I take that back he doesn’t suck at it he just doesn’t enjoy doing it! Lucky for him our current search is exclusively new home communities…finger crossed!

Honey- Bacon Yellow Cauliflower

Spring to me is all about blooming flowers, light and fresh meals and of course pretty colors, like my “half of the time” favorite color yellow,( the other half green). This recipe is all of those things, well…almost.

I’m not a big fan of cauliflower although I will tolerate it….. in the right seasoning conditions of course, but when I first saw these pretty yellow cauliflower in the produce section of a casual shopping trip, I was…well…bedazzled! I’m sure it being the start of a not so warm but certainly sun shining spring had a little something to do with my enthusiasm for those pretty little veggies. Immediately I began to devise a plan that would make them taste as pretty as they looked.

My first thought? I guess they have to taste good with bacon…and with some extra thought….a little sweetness never hurt(honey)….and with some more thought how about I roast them…being that I love to roast my veggies so much.

Well? looka here looka here! What I was left with was a delightful and tasteful bowl of goodness and it’s all a veggie…..never mind the bacon……this thing is a healthy treat….right? Warning! I am not an expert in anything but taste…..and eating…..and a few other things that have to do with baby bottoms and diapers…but let me not get off track in letting you know that this thang right here, is the TRUTH! And by that I mean gosh darn it good! And with all of those long sentences here is a recipe you better try.

 

                                                                                                                                                          4 thick slices of bacon

Check out my little monster…he’s my dessert!

                                                                                                                                                                   1 Garlic clove          

1 heaping Tablespoon of honey

2 Tablespoon butte

Salt & Pepper to taste

 Cook your bacon and set aside on paper lined plate. Add butter to rendered bacon grease in pan. Add chopped and washed cauliflower and toss together. I like to press a small garlic clove over the cauliflower at this point. *optional* Salt and pepper to taste. Add Heaping tablespoons of Honey and toss to incorporate everything, let cook while watching carefully for about 5 minutes. The cauliflower will start to caramelize. Place under broiler for about 5-7 more minutes. Crumble cooked bacon on top and garnish with a little fresh parsley. Voila! It’s such a aesthetically pretty dish and it tastes really good.

Chinese Five Spice Carrot Muffins

 

I enjoy juicing fresh vegetables, all of the health benefits coupled with the skin and beautifying strength of a freshly made juice has become important to my everyday life and routine. I love being able to get all the vitamins and nutrition from a bunch of fruits and veggies without having to eat them all, it makes balancing your diet a little easier. One thing I don’t like is all of the pulp left behind….personally I spend too much money on organic fresh fruits and veggies to just throw all that fiber rich pulp in the trash. So I don’t!

I find ways to incorporate whatever I juice…leftovers in my meals. Or I make something out of it whether it’s throwing it in my Spaghetti sauce, or making a yummy treat. It’s also a great way to sneak some extra fiber in the kids’ meals. Now if you have a quality juicer your pulp should be dry which leaves little room for any leftover vitamins and minerals but it is full of fiber which many experts say most Americans aren’t getting enough of anyways. So get creative with your veggie pulp, but in the meantime try some of my recipes…I only give you the ones I love so try it out and let me know what you think.

This recipe is full of fiber not only do I use the pulp left from my carrot juice I also use Whole Wheat flour and instead of white sugar I use brown which adds another layer of flavor from the molasses, while at the same time cutting some calories.

 

2 Cups Carrot Pulp/ About 3 large carrots

1 Teaspoon Chinese Five Spice (Blend of Anise, Cinnamon, White Pepper, Ginger and Black Licorice)

I’ve only ever used Chinese five spice in this recipe. It adds such a nice element with different notes but if you have none you could use allspice with some extra cinnamon, but I recommend buying the five spice it will be a great addition to your collection of spices and if you don’t have a collection, get started with the five spice, it’s worth it!

4 Tablespoons of butter softened

4 oz. Cream Cheese

¾ Cups Brown sugar (extra teaspoon for crumbled top)

2 eggs

1 Teaspoon Vanilla

2 Cups Whole Wheat Flour

1 Tablespoon Baking Powder

1 Teaspoon of Salt

 1 Cup milk

Crumbled top

Elle…she can’t help herself!

1 Teaspoon each of Butter, Brown Sugar and Whole Wheat flour with a sprinkle of cinnamon and a pinch of kosher salt. Love the salt, it gives you a little something savory with your sweet.

Preheat Oven to 350ᴼ

Mix your carrot, Chinese five spice, butter, cream cheese, brown sugar… cream all these ingredients together… Then add your eggs one at a time blending before adding the next. Mix in your vanilla.

 

Mix together your dry ingredient well and add flour mixture and milk to your carrot mix alternating between the two start with flour end with flour. Mix well but don’t over mix.

Put the mix in your greased muffin pans.

I made 18 medium sized muffins.

To make your crumbled top use fingers to incorporate the butter, flour, cinnamon Brown sugar and salt.

Now put your prepared crumble on top and let bake in preheated oven for about 40-45 minutes.

Buffalo Chicken and Bleu Cheese Biscuits

Chicken and biscuits is a southern kitchen staple. It’s very inexpensive but it fills you up with a bunch of comfort and goodness and *sticks to the ribs*. If Bleu cheese and buffalo sauce is the kind of thing you like…I hope it is because I love it, then you’ll love this recipe.

This recipe came out of sheer luck! I had some leftover Blue Cheese in the fridge,  and some Buffalo sauce from chicken I’d made the previous week. I wanted to make chicken and biscuits but instead of the traditional dish I decided to use the buffalo sauce and leftover Bleu Cheese.

Buffalo Chicken and Blue Cheese Biscuits it is.

What you need….

Bleu Cheese Biscuits

1 ½ Cups All Purpose Flour *plus extra for dusting*

T Tablespoon Baking Powder

½ Teaspoon Baking Soda

1 Teaspoon Salt

2 Tablespoons Butter

4 Tablespoons Shortening

¾ Cups Bleu Cheese*extra Blue cheese for toping*

¾ Cups Milk

Buffalo Sauce

2 Tablespoons Butter

2 Tablespoons Brown Sugar

1/3 Cup Buffalo sauce *I use Franks*

Chicken

1.5 Pounds Chicken tenderloins

Salt/ Pepper

             Lemon Zest *optional*

 

Mix all your dry ingredients together. I use my fingers to incorporate the butter and shortening into the flour mix. Incorporate it until it is in a crumbled state. Now add your Bleu cheese and milk, keep using hands to mix but do not over mix *it will make the biscuit tough* Be gentle with your mix and incorporate. If mix is too wet dust some more flour on to get the biscuit to a point where you can begin to roll your dough out. When rolling dough still be careful not to over work the dough. Gently roll it out.  Dip your biscuit cutter or a cup into flour and cut your biscuits out. Bake on 400ᴼ for 10 minutes just until tops begin to brown. Watch closely.

In a medium sauce pan mix butter, buffalo sauce, and brown sugar. Bring to so boil and turn down to low heat.

Heat veggie oil. Take your chicken tenderloins out of the brine and dry off with paper towel or soft cloth. Season with a little salt and pepper. Place chicken in hot pan, and cook for about 5 minutes on each side. When done drop them in the buffalo sauce cover with top and turn to low let simmer for about 10 more minutes.

When biscuits are done fix them how you want don’t forget to add a little sauce to biscuits top off with some Bleu cheese and parsley. I grate a little Lemon on the top to give it an extra umf! I like mines in a little chicken biscuit form but it is also great with biscuits drizzled in buffalo sauce and topped with chicken and some crumbled Bleu cheese. Fix it how you want. Enjoy! I would love to hear how it turned out for you….the good, bad and ugly!

 

 

 

Buffalo Chicken and Bleu Cheese Biscuits
Write a review
Print
Ingredients
  1. Bleu Cheese Biscuits
  2. 1 ½ Cups All Purpose Flour *plus extra for dusting*
  3. T Tablespoon Baking Powder
  4. ½ Teaspoon Baking Soda
  5. 1 Teaspoon Salt
  6. 2 Tablespoons Butter
  7. 4 Tablespoons Shortening
  8. ¾ Cups Bleu Cheese*extra Blue cheese for toping*
  9. ¾ Cups Milk
  10. Buffalo Sauce
  11. 2 Tablespoons Butter
  12. 2 Tablespoons Brown Sugar
  13. 1/3 Cup Buffalo sauce *I use Franks*
  14. Chicken 1.5 Pounds Chicken tenderloins
  15. Salt/ Pepper to taste
  16. Lemon Zest *optional*
Instructions
  1. Mix all your dry ingredients together.
  2. I use my fingers to incorporate the butter and shortening into the flour mix.
  3. Incorporate it until it is in a crumbled state.
  4. Now add your Bleu cheese and milk, keep using hands to mix but do not over mix *it will make the biscuit tough* Be gentle with your mix and incorporate. If mix is too wet dust some more flour on to get the biscuit to a point where you can begin to roll your dough out.
  5. When rolling dough still be careful not to over work the dough.
  6. Gently roll it out.
  7. Dip your biscuit cutter or a cup into flour and cut your biscuits out.
  8. Bake on 400ᴼ for 10 minutes just until tops begin to brown. Watch closely.
  9. In a medium sauce pan mix butter, buffalo sauce, and brown sugar.
  10. Bring to so boil and turn down to low heat.
  11. Heat veggie oil.
  12. Take your chicken tenderloins out of the brine and dry off with paper towel or soft cloth.
  13. Season with a little salt and pepper.
  14. Place chicken in hot pan, and cook for about 5 minutes on each side.
  15. When done drop them in the buffalo sauce cover with top and turn to low let simmer for about 10 more minutes.
  16. When biscuits are done fix them how you want don’t forget to add a little sauce to biscuits top off with some Bleu cheese and parsley.
Notes
  1. Grate a bit of lemon zest to top!
A Soulful Twist http://asoulfultwist.com/