Category Archives: Seasonal

Banana, Mango, Ginger, Orange Smoothie

Banana Mango Ginger Orange Smoothie @ NancyC

Yes, that’s quite a long name but it sounds good, doesn’t it? This smoothie recipe comes from a cookbook called Eating Clean in Costa Rica (softcover). As I looked through my review copy, I found lots of easy, healthy foods that the book describes as 616-fPC8brL._SY498_BO1,204,203,200_“farm-to-table” recipes and there are 108 to choose from for breakfast and brunch, main dishes, veggies and sides, salads, soups, and desserts. The instructions for most of the recipes include amounts measured in grams, milliliters, etc., so if you’re used to cups and ounces like I am, you’ll have to convert the amounts.

I thought I’d try the Banana, Mango, Ginger, Orange Smoothie. It sounds kind of summery, but the day I made this it was almost 70 degrees. So a tropical-sounding smoothie was in order to celebrate this warm sunny day! It was so smooth and creamy, and had a great lightly-sweet taste. Normally I like to sweeten smoothies with honey, but this recipe does not need any additional sweetener.

BANANA, MANGO, GINGER, ORANGE SMOOTHIE from Eating Clean in Costa Rica

Makes 2 servings

  • 1 mango
  • 1 to 2 bananas (I used 2 bananas)
  • 2 oranges, juiced
  • 200 ml plain yogurt (I used 1 cup–it’s not an exact conversion, but it’s very close!)
  • A pinch of ground ginger (I used 1/4 teaspoon)
  • 12 ice cubes
  • 2 slices of lime

Cut mango into cubes, removing the pit and skin. Chop the bananas. Juice the oranges.

Combine these ingredients into a blender, including the ginger and yogurt. Blend until smooth and creamy, adding a little water if needed.

Add ice cubes and blend once more. Serve in tall glasses decorated with a slice of lime.

I love smoothies and I’m sure I’ll be making this quite often during the warm weather. Do you have a favorite smoothie recipe?

Linked to Fiesta Friday, Weekend Potluck, Inspire Me Monday, Show and ShareFull Plate Thursday, Create It Thursday, Thursday Favorite Things.

Easter Egg Bark

Easter Egg Bark @ NancyCI can’t believe Easter is almost here! If you haven’t had a chance to make any Easter treats yet, here’s a really easy recipe you can put together quickly–and no baking required! It’s so fun and colorful, too. I based this Easter Egg Bark on my Candy Corn Bark recipe I had posted a few years ago. It’s really yummy, packed with those super-good Cadbury candy-coated mini milk chocolate eggs and Easter M&M’s, along with a colorful dash of sprinkles!

This is a thicker bark, compared to some others I’ve made; if you like thinner barks, you could spread the melted white chocolate base in a thinner layer on a 10 x 15″ baking sheet instead of a 9 x 13″ pan. One important tip: It helps if you have the mini eggs and M&M’s pre-measured so you can sprinkle them on quickly before the white chocolate starts to set!

EASTER EGG BARK by NancyC

Makes a 9 x 13″ pan

  • 2 (12-ounce) packages white chocolate (vanilla) baking chips
  • 1 cup Cadbury milk chocolate Mini Eggs
  • 2/3 cup milk chocolate Easter M&M’s
  • Colorful Sprinkles

Line a 9 x 13 ” pan with parchment paper, going up the sides and leaving 2 extra inches of paper on each side (so you can lift the bark out of the pan later); set aside.

In a medium microwaveable bowl or container, microwave the white chocolate chips for one minute, then stop and stir. Continue melting the chocolate in the microwave, stopping and stirring every 30 seconds, until all the chips are melted and smooth, for a total of about 2  to 2 1/2 minutes (be careful not to overheat, or the white chocolate will become clumpy!).

Spread the melted white chocolate evenly in a thin layer in the parchment-lined pan with a large spoon or spatula. Sprinkle the Cadbury mini eggs over the melted chocolate, pressing eggs about halfway into the chocolate as you’re placing them. Then do the same with the Easter M&M’s (it helps if you have all these ingredients pre-measured so you can sprinkle them on quickly before the chocolate starts to set). Last of all, top with colorful sprinkles, pressing lightly into the white chocolate if necessary. Note: Make sure all ingredients are pressed into the melted chocolate, or they will just fall off when you are breaking up the bark later.

Let bark set about 1 hour, or until completely firm (you can chill the bark in the refrigerator to help it set quicker). Lift bark from the pan (with the sides of the parchment paper) and place on kitchen counter. Peel parchment paper from bottom side of bark, breaking bark into pieces as you peel. Serve on a platter or in a bowl, or package into treat bags. Store any extra bark covered in an airtight container at room temperature.

That’s all there is to it! What fun sweets and treats are you making for Easter?

Linked to Fiesta Friday, Weekend Potluck.

Red Velvet Valentine Bars

Red Velvet Valentine Bars @ NancyC

You’ve probably heard of cookie exchanges…they happen quite a bit around Christmastime. We’ll, this year at work some of us had a little Valentine cookie exchange. I was kind of short on time, so I needed to make something fairly easy, but still wanted it to be very yummy. I’ve seen lots of recipes for cake mix bars and cookies lately, so I thought I’d come up with my own version of Red Velvet bars made with cake mix. After all, any Red Velvet recipe seems appropriate for Valentine’s Day and using cake mix makes it really easy!

These bars are actually more like brownies than cookies–with lots of M&M’s and semi-sweet mini chocolate chips added in! If you’re looking for a simple Valentine treat to make, with lots of yummy chocolate flavor, you still have a little time to try these out!

RED VELVET VALENTINE BARS by NancyC

Makes a 9×13″ pan 

  • 1 (16.5-ounce) box of Red Velvet cake mix (I used Duncan Hines®) Signature Red Velvet Cake Mix)
  • 1 large egg
  • 1/3 cup canola oil or light olive oil
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup mini semi-sweet chocolate chips
  • 1 (11.4-ounce) bag Valentine M&M’s (about 1 2/3 cups), divided

Preheat oven to 350˚F. Grease or line a 9×13″ baking pan with parchment paper; set aside.

Mix cake mix, egg, oil, milk, and vanilla extract until blended–your batter will be fairly thick, but still stirable. Fold in the mini semi-sweet chocolate chips and 3/4 cup of the M&M’s, stirring to distribute evenly in batter (save the rest of the M&M’s for sprinkling on top).

Press batter evenly into your prepared 9×13″ pan and sprinkle with the remaining M&M’s, pressing them into the batter. Bake at 350˚F for 23 to 25 minutes or until toothpick inserted in center comes out almost clean (the toothpick may have a red tint to it when you pull it out). Cool completely, then cut into bars (if you lined your pan with parchment paper, lift the bars out of your pan with the parchment paper edges, and cut into bars).

These are very rich and chocolatey with all those M&M candies and chocolate chips in there! What kinds of goodies are you making for Valentine’s Day?

Gingerbread Granola

Gingerbread Granola @ NancyC

It was time for me to make granola again and I love trying out different flavors! I had thought about making Gingerbread Granola during the holidays, but didn’t get around to it. I still wanted to try it this winter season, though, and I thought adding some dried cranberries into the mix, a little touch of red, would make it a wonderful granola not only for the holidays, but for Valentine’s day, too. So this is a perfect granola for all winter long…for breakfast, brunch, or a healthy sweet snack. And people love receiving treat bags filled with granola–it makes a great homemade food gift!

As you might be able to tell from my photo, I mixed in both dried cranberries and golden raisins into my granola.  I really like the sweetness and color they add.  I also like the rich molasses flavor blended with the other spices in this!

GINGERBREAD GRANOLA by NancyC

Makes about 6 cups

  • 4 cups old fashioned rolled oats
  • 1/3 cup ground flaxseed or wheat germ
  • 2/3 cup raw shelled sunflower kernels (if using roasted and salted kernels, add them to the mixture after baking)
  • 1 cup coarsely chopped pecans
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup molasses
  • 1/2 cup light olive oil or non-GMO canola oil
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups dried cranberries or golden raisins (or 3/4 cup of each)

Preheat oven to 350˚F. Line a 10 x 15″ or 13 x 15″ baking sheet with parchment paper; set aside.

In a large bowl, toss the oats, flaxseed or wheat germ, sunflower kernels, chopped pecans, salt, cinnamon, ginger, nutmeg, and cloves. In small microwaveable bowl, heat molasses for about 15 to 20 seconds to make consistency thinner and easier to stir. Then in a medium size bowl, blend molasses, oil, maple syrup, and vanilla extract, stirring everything well (the oil may separate from the other ingredients, but blend it as well as you can). Add this syrup mixture to the dry oat mixture, mixing until everything is thoroughly coated.

Spread granola mixture onto prepared baking sheet and bake at 350˚F for 30 minutes, until mixture is golden, stirring every 15 minutes so granola bakes evenly. Remove from oven; stir in dried cranberries and/or raisins, if using, and then let the granola cool completely (the mixture will get crunchier as it cools). Store in an airtight container at room temperature for up to two weeks (or you can store a little longer in the refrigerator).

I have a good-sized jar of organic ground ginger, and I used some of that for this. I still have quite a bit of ground ginger, so I may be making more gingery recipes! Are you a fan of gingerbread-flavored treats?

Linked to Fiesta Friday.

Marshmallow-Topped Sweet Potato Casserole

Marshmallow Topped Sweet Potato Casserole @ NancyC

I made this sweet potatoes casserole this past Thanksgiving and Christmas. And I was kind of craving it again, even though you normally don’t think of having sweet potato casserole in January! But it’s one of those classic comfort food recipes and we had some cold winter days last week, so I thought, why not? Why not make a sweet potato casserole in January? Besides, it’s such an easy side dish to put together!

I used a little more sweet potatoes and made this casserole in a 9 x 9″ pan, slightly smaller than the 12 x 8″ pan the original recipe from Pillsbury said to use. I don’t have a 12 x 8″ pan, and a 13 x 9″ pan is too big for this. So that’s why I used 9 x 9.” It work out fine, although I’d probably use a 12 x 8″ pan for this casserole if I had one. Using two 29-ounce cans of sweet potatoes might seem like a lot, but it’s really not that much when you drain and empty them out of the can. They fill up a 9 x 9″ pan quite nicely, and in a 12 x 8″ pan, you have a little more room to spare to nicely tuck in all those marshmallows!

MARSHMALLOW-TOPPED SWEET POTATO CASSEROLE by NancyC, adapted from Pillsbury

Makes a 9 x 9″  or 12 x 8″ pan

  • 2 (29-ounce) cans sweet potatoes, drained
  • 1/4 cup butter, melted
  • 1/4 cup firmly packed brown sugar
  • 1/3 teaspoon salt
  • 15 to 16 large marshmallows (or use an equivalent amount of miniature marshmallows)

Preheat oven to 350˚F. Grease or spray a 9 x 9″ pan or baking dish (or use a 12 x 8″ size) with nonstick cooking spray.

Spoon sweet potatoes into your greased baking dish. Pour melted butter over potatoes. Sprinkle with brown sugar and salt, then top with marshmallows.

Bake at 350˚F for 20 to 25 minutes or until potatoes are completely heated and marshmallows are lightly browned.

I think my marshmallows got a little more browned than they should have. Next time I make these, I need to remember to lower my oven rack a notch below the middle and see if that helps keep them from browning so much–or maybe I could cover the casserole with foil the last ten minutes of baking. Any other ideas?

I really love the way the butter and brown sugar blend and give the sweet potatoes an almost caramely coating! And of course the melty marshmallows are the perfect topping! If you are a sweet potato casserole fan, then you may have already made something similar to this recipe. But if you haven’t, you’ll want to try it! Don’t feel like you need to wait till next Thanksgiving!:)

So are you a sweet potato fan?

Linked to Fiesta Friday, Wow Me Wednesday, Whimsy Wednesday, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.

Retro Beef Stew

Retro Beef Stew @ NancyC

I found a beef stew recipe in a vintage promotional cookbook that was published in 1961, the Cutco Cook Book. I found the Cutcocookbook at a flea market for $1.00, so I couldn’t pass it up! I love the vintage illustrations in these old cookbooks and it’s always fun to try recipes from them.

I first made this stew about four years ago, and this is actually a repost of the recipe–my original photo was really bad–this one’s a little better! I made a few more tiny changes to the recipe, too–I used light olive oil instead of vegetable oil (you can also use canola oil), used a little less water, and added a little more peas. The new amounts are updated in the recipe below.

Winter is the perfect time to eat a hot bowl of stew and I made this on one of the coldest days we’ve had so far this season! It’s a very chunky stew, so if you’re wanting to make something hearty, you’ll have to try this. The cookbook says the recipe serves four, but I think it’s more like six–it makes a big potful of stew! If you like your food well–seasoned, you’ll probably want to add additional salt and pepper or your favorite seasoning to taste; otherwise you may find this stew a little bland.

I made the stew in my cast iron Dutch Oven, but you can use whatever kind of pot with a lid that you like–just make sure it’s a large one!:)

RETRO BEEF STEW by NancyC, adapted from the 1961 Cutco Cook Book

Makes 4 to 6 servings

  • 1 1/2 pounds stew beef (or chuck or round beef, cut into 1-inch chunks)
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 Tablespoons non-GMO canola oil or light olive oil
  • 2 medium onions, diced
  • 1 garlic clove, minced
  • 1 1/2 cups boiling water
  • 1 (14.5 oz.) can diced or crushed tomatoes
  • 1 1/2 Tablespoons Worcestershire Sauce
  • 3 medium potatoes, peeled and cut into chunks
  • 1 (1-lb.) bag baby carrots that are peeled and ready to use–slice each baby carrot in thirds OR use 8 medium-size carrots, peeled and cut into 1″ thick slices
  • 1 1/4 cups frozen peas
  • additional salt and pepper (or your favorite seasoning) to taste, if desired

If you are cutting your own chunks of meat, trim excess fat from meat first, then cut into chunks.

Combine flour, pepper, and salt in a large ziploc bag; add chunks of meat; shake until pieces are coated.

Add oil to Dutch Oven over medium heat; add meat chunks and brown on all sides.

Add diced onion and garlic, then boiling water, canned tomatoes, and Worcestershire Sauce. Stir well to combine ingredients.

Cover and reduce heat to low; simmer for 1 hour. Add potatoes, carrots, and peas, and simmer for another hour or until potatoes and carrots are tender. Season with additional salt and pepper (or your favorite seasoning) to taste, if desired.

Stew is just the thing to warm you up on a cold day! Have you made any good stews this winter season? What ingredients do you like to use to add more flavor to them?

Linked to Fiesta Friday. Sunday Features, Happiness is Homemade, Inspire Me Monday, Show and Share, Wow Us Wednesday, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Create It Thursday, Full Plate Thursday, Share Your Style, Thursday Favorite Things, Showcase Your Talent Thursday.

White Chocolate Candy Cane Shortbread

White Chocolate Candy Cane Shortbread @ NancyC

I always end up with quite a few candy canes during the holidays. This year I bought those mini-candy canes and still had a box of them left! Since I love shortbread, I thought it would be fun to try making some candy cane shortbread. The candy canes in the batter seem to make these bars a little more moist and chewy than your typical shortbread and they are very rich and buttery! Crushed candy canes are mixed into the batter and sprinkled on top. Also on top is a generous drizzle of melted snowy white chocolate. A very Christmasy cookie bar indeed!

WHITE CHOCOLATE CANDY CANE SHORTBREAD by NancyC

Makes a 9 x 13″ pan

  • 2 cups (4 sticks) butter, softened (you can use salted or unsalted butter)
  • 1 cup granulated sugar
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 1/2 teaspoons peppermint extract
  • 4 cups all-purpose unbleached flour
  • 3/4 cup crushed candy canes (measure after crushing them)

White Chocolate Drizzle and Candy Cane Topping

  • 1 cup white chocolate chips
  • 1/2 Tablespoon coconut oil
  • 1/3 cup crushed candy canes (measure after crushing them)

Preheat oven to 325˚F. Line a  9 x 13″ baking pan with parchment paper (let paper edges extend up sides of pan so you can lift out when the shortbread is done baking).

In large bowl, cream butter and sugar until light and fluffy. Blend in the salt and peppermint extract, then gradually add in the flour, one cup at a time (dough will be thick).

Mix in the crushed candy canes, incorporating evenly into the dough. Then press cookie dough evenly into your parchment-lined pan.

Bake 30 minutes or until edges are lightly browned. Cool completely in pan.

After bars have cooled, top with the White Chocolate Drizzle. To make drizzle, melt white chocolate chips and coconut oil by heating in microwave for 30 to 45 seconds. Stop and stir, then heat another 15 seconds, stir, and repeat if needed until chocolate is melted and mixture is smooth. Drizzle melted chocolate over the entire pan of shortbread–the ingredients make enough for you to do a heavy drizzle, but if you just want a light drizzle, you’ll have extra melted chocolate left over (you can dip some marshmallows or strawberries in it for a quick sweet treat!). Sprinkle crushed candy canes evenly over the shortbread and the white chocolate drizzle.

Let the white chocolate drizzle set, then lift the shortbread out of the pan with the parchment paper edges. Place on cutting board and cut into bars or squares.

White Chocolate Candy Cane Shortbread @ NancyC

These shortbread bars make a nice rich Christmasy snack or dessert. You can’t go wrong with candy canes at Christmas time! What kind of candy cane treats do you like to make?

Linked to Tasty TuesdayShow and ShareWow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful Wednesday, Full Plate Thursday, Create It Thursday.

Gifts That Give Back from World Vision

World Vision Gifts

WorldVisionNow that the Christmas shopping season is underway and gift-giving is on our minds, I thought it would be a great time to tell you about some gifts that help benefit children and families living in extreme poverty in the U.S. and around the world. The 2015 World Vision Gift Catalog invites you to not only Give a gift, but Change a life. Here’s how you can be a part of that:

  • Choose from more than 250 gifts ranging from $16 to $39,000 to help improve the quality of life for struggling children and families.
  • You can choose a gift to donate…gift a family with a goat, chickens, or other farm animals; fruit trees, farming tools, or seeds; or gift a child with an education.
  •  You can choose a handcrafted gift for yourself or a friend or family member–like the Prosperity Cinnamon Box, a beautifully carved cinnamon bark box holding 3 oz. of cinnamon. Or you may decide on the Hand-Carved Wooden Serving Spoons, History’s First Coffee Blend, or a Fair-Trade Wire Artisanal Bowl. The money raised from each purchase of a hand-crafted gift goes to the Where Most Needed fund, helping the most urgent needs of a child, family, or community. Delivery for handcrafted gifts like these is 7-10 days.
  • Gifts can be purchased/given in a loved one’s name.
  • You can choose to have a personalized card sent along with your gift describing the gift and its life-changing impact.

WV Cinnamon Box

Shown above is the Prosperity Cinnamon Box that World Vision sent me, so I’ve seen firsthand how beautifully hand carved it is. Filled with 3 ounces of Vietnam’s renowned sweet cinnamon collected from the Cassia tree, it would make a special gift for anyone who loves to use cinnamon in recipes! The Asian character for prosperity is carved into this unique cinnamon bark box.

The World Vision Gift Catalog’s first issue came out in 1996, and it continues to grow in popularity every year as a meaningful way to give and help others. In 2014 alone, more than 822,000 people were helped through the funds raised by the gifts featured in the catalog.

You can keep updated on news from World Vision via Facebook and Twitter 

Pecan Chewies

Pecan Chewies @ NancyC

What’s thick, rich, chewy, and buttery with lots of pecan chunks baked in? Pecan Chewies, that’s what. I saw a recipe for these bars over at Southern Bite, and just had to try them. They look like blondies, but they’re much chewier…and so yummy! The buttery taste in these chewies really won me over and now they’re a new favorite treat of mine. They are easy to make and you mix the batter by hand, so no electric mixer is needed. I added extra pecans in my batter and really liked how they turned out. They’re a great snack or dessert for fall–add a scoop of ice cream on top and a drizzle of caramel if you really want to make these fancy!

PECAN CHEWIES by NancyC, adapted from Southern Bite

Makes a 9 x 13″ pan

  • 2 sticks butter, melted
  • 1 cup granulated sugar
  • 1 cup light brown sugar,  firmly packed
  • 2 eggs,  well beaten
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose unbleached flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups coarsely chopped pecans

Preheat oven to 300˚F. Grease and flour a 9 x 13″ pan or line with parchment paper; set aside.

In large bowl, add melted butter, granulated sugar, and brown sugar; blend well by hand.

Add beaten eggs and vanilla stirring well, then add flour, baking powder, and salt, stirring until all lumps are gone.

Fold in chopped pecans, stirring until blended, then spread batter evenly into prepared 9 x 13″ pan.

Bake 40 to 45 minutes, or until golden brown and set in the middle (be careful not to over-bake–if you do, the bars will not be as chewy as they should be). Let cool completely, then cut into bars.

Brown sugar and pecans are two ingredients I use a lot in my fall baking, so no wonder I love these bars! Have you made Pecan Chewies before?

Linked to Fiesta Friday, Foodie FriDIY, Sunday Features, Inspire Me Monday, Show and Share, Tasty Tuesday, Wow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful Wednesday, Full Plate Thursday, Share Your Style, Thursday Favorite Things, Showcase Your Talent Thursday, Blogger’s Spotlight,  Create It Thursday, Fabulous Foodie Friday, Feathered Nest Friday.

Homemade Applesauce @ NancyC

Homemade Applesauce (Sweetened with Honey or Maple Syrup)

Homemade Applesauce @ NancyC

I’ve had homemade applesauce before, but this is the first time I’ve made my own. And let me tell you, it’s so much better than store-bought! It’s not as convenient as buying it, but I think it’s worth the extra effort to make homemade applesauce if you have the time. It’s really easy to make your own–the most time-consuming part is peeling the apples. After that, it’s just a matter of mixing the ingredients in a saucepan and letting it cook for 25 minutes until the apples are soft. If you like chunky applesauce like me, you can just use a potato masher to mash those apples into applesauce. If you like your applesauce smooth, you can puree the cooled apple chunks in a blender (you may have to do that in several batches).

I like sweetening my applesauce with honey or maple syrup. If you prefer using brown sugar, you can use that instead. The cinnamon and nutmeg also give this applesauce a great flavor.

HOMEMADE APPLESAUCE (Sweetened with Honey or Maple Syrup) by NancyC

Makes about 4 servings

  • 8 cups (3 pounds) apples, peeled, cored, and chopped or sliced (this would be about 8-9 medium-size apples; use your favorite variety)
  • 1/2 cup apple juice or cider
  • 2 Tablespoons lemon juice
  • 3 Tablespoons honey or maple syrup (or substitute 1/4 cup packed light brown sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

In a medium-size saucepan, combine apples, juice or cider, honey or maple syrup, cinnamon, and nutmeg. Stir ingredients together, then cover and cook over medium heat, stirring occasionally, for 25 minutes, until apples are soft. Let apples cool, then mash them with a potato masher. Or you can puree them in a blender until smooth. Keep refrigerated until ready to serve.

You can serve this applesauce chilled as a side dish or snack. Or for dessert, heat it and use as a topping over ice cream. You can also serve it warm or cool at breakfast as a topping for pancakes, a bowl of oatmeal, or a cup of plain or vanilla yogurt.

Have you made homemade applesauce before?

Linked to Fiesta Friday, Sunday Features, Nifty Thrifty Sunday, Inspire Me Monday, Making Memories Monday, Show and Share, Wonderful Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Create It Thursday, Share Your Style, Full Plate Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Fabulous Foodie Friday, Feathered Nest Friday.