Fun Fast Food

I would have titled this post, "Fun Food Fast," but it seems that I've already used that title. I guess I've been doing this for a while.

Anyway, I just wanted to quickly share a followup video to yesterday's "Summerstrone." I opted to post it now, so you'd have something to do with that leftover veggie pulp I told you to keep.

As you can see, we took the veggie burger idea a step further, shaping it into a savory raw cupcake base and topping it with thin slices of yellow squash "cheese" (it's more for looks, as the "cheesy" flavor is in the inside of the "burger"), lettuce, tomato, a sesame seed-studded mushroom cap "roll," a raw pickle slice (Earth Mother of In The Raw has a great recipe for them) and cherry tomato (from my mama's garden).



Before photographing our finished Cheezy Veggie Burger Cupcake (the recipe makes two; if I have time, I'll try to type it out in my next post), I decided to put the cute flag on top to conceal the sharp point of the toothpick (please remove all toothpicks before serving these to small children); my blogging friend Rawxy had a much cuter flag on the top of her dessert the other day, too (now that recipe really looks delish!).

Hope you enjoyed our latest video. I know we've had fun filming them for you :-)

Rawdorably Simple "Summerstrone"

I love making soups in the winter to make me feel comfy and cozy (even raw soups can provide some warmth when you use some cayenne pepper for heat), but I also enjoy a nice gazpacho or other uncooked soup to cool off in the summer.

For example, today, Hayden and I took some of our fresh summer produce (from my mom's garden and local farmers; you all know I didn't get my mom's green thumb) and transformed it into a simple, yummy "summerstrone." And, so you can see how easy it is, my son, Jacob, was kind enough to film it for us (I must say, his videotaping skills are improving dramatically from the last one).

So, what's a "summerstrone?"



Well, from what I understand, a minestrone is basically an Italian soup with veggies and noddles, and sometimes beans. The actually recipe tends to change with the seasons, which makes it perfect for highlighting our seasonal produce (the fresh flavors really shine in this soup). Our "summerstrone" is our raw vegan summer version.

I always think of minestrone as having ditalini pasta (the tiny cylinder-shaped noodles), along with tomatoes, other veggies and Italian seasonings. Our summerstrone has thinly sliced zucchini/yellow squash (using a spiral slicer to make thin ribbons that I cut into wedges; I made the mock ditalini out of the leftover spiralized zucchini/yellow squash centers, as seen in the video), green beans, corn, and tomatoes in a quick and easy veggie broth (carrots, celery, tomato, onion, garlic, flat-leaf parsley, EVOO, Italian seasonings, sage, cayenne pepper, sea salt, and enough water to make it blend, then strained through a nutmilk bag; don't forget to save the pulp to make veggie burgers).

We didn't add beans today, but sprouted lentils, peas and/or chickpeas would be a nice addition. Instead, we garnished our finished soup with more fresh flat-leafed parsley and yellow squash goldfish "croutons."

As promised in the video, here's a quick look at how to make the goldfish "croutons," inspired by the snack crackers:

First, cut a thin strip off the outside of a yellow summer squash. Cut that strip into equal-sized squares. Then, cut a tiny piece off one corner.

Next, cut a tiny piece off the adjacent corner to form the front of the goldfish.

To make the tail, cut a small triangle, as shown, near the back corner.

Then, cut another triangle across from it. Now, you have your finished goldfish.

Continue making enough goldfish to top your soup (and feed to your hungry toddler). So cute :-)

Hope you enjoyed our video. We're still unedited and unscripted, so anything can happen in them. Today our phone rang, and I also said some more ridiculous things like, "this is important, but you don't have to do it" (which is totally contradictory) and "woo hoo!" (reminds me of an episode of "How I Met Your Mother"). At least some of my readers/viewers get a kick out of that stuff.

Speaking of getting a kick out of what we say and do in our videos, my blogging friends at Cupcakes Take the Cake featured me on their blog again (along with what they thought was funny in our videos; in case you missed it, here's the first time they mentioned me, and yet another time). Love them, love them, love them! Thanks :-)

Anyway, this post is getting a little lengthy, so I'll wrap it up (I need to work on shortening my videos, too). For the fun of it, I'll leave you with a few of my faves for the day.

First off, I'm loving this lavender nail polish I got recently, which I'm wearing in the video (Sarma likes it, too). Also, I've been accessorizing with these lovely earrings I won off of Isle Dance's site more than a year ago (they go perfectly with today's dress; I wish I could still visit her site, as it is now by invitation only. BTW, she took the above photo).

Lastly, I've enjoyed reading all your natural beauty tips (coconut oil seems to be a winner). I'm always looking for more, so feel free to add to the comment section of my last post. Thanks again :-)

Sun day refreshment

I don't know about you, but I think it's entirely too hot outside (we've broken 100 degrees 3 days in a row). I can't wait for the temps to go down just a bit (lucky us; it's only gonna be 95 today).

On summer Sundays or any sunny day, it's nice to chill with a cool glass of lemonade; the pink kind (lemon, strawberry and apple juice over ice, sometimes with fresh herbs, like mint, too) being a favorite around here. Finishing off a brief cupcake kick, we had fun kicking that Rawdorable Strawberry Coconut Cupcake up a notch by transforming it into a Strawberry Lemonade Cupcake. So refreshing.

Hayden loves to play pretend, and it showed while she posed with our cute creation. She acted like she was really sipping away on the raw cupcake version of the pinkalicious beverage. She actually got some of the "cake" to go up the straw. Then, she went ahead and ate the rest (with mommy's help, of course).

And, so the rest of you can cool off with a refreshing raw cupcake, here's how we made this one:


Rawdorable Strawberry Lemonade Cupcake
*makes one refreshing raw cupcake to share with a friend

• 1/4 cup raw cashews
• 1/4 cup shredded coconut
  
• 1/4 cup freeze-dried strawberries
• Zest of 1/2 a lemon
• 1 Tbsp. date paste*
• Squeeze of fresh lemon juice
• Quick lemon glaze**
• Fresh organic strawberry for garnish
• Lemon slice for garnish
• Straw for decoration (optional)

Add the cashews, coconut, freeze-dried strawberries and about half of the lemon zest (save the rest to sprinkle on top of the finished cupcake) to a personal-size blender (I used my Magic Bullet blender) or mini food processor and process into a pink flour-like consistency. Dump the "flour" into a small mixing bowl.

Add the date paste (*dates soaked overnight, then processed into a paste) and a squeeze of lemon juice to the bowl of "flour." Use a whisk to evenly incorporate the date paste throughout the "flour," while preserving its crumb-like texture. At this point, the "batter" should be moist enough to form into a cupcake, but not so damp that it requires "baking" in a dehydrator.

Gently (using a light touch), mold the "batter" into a ball and place into a reusable silicone cupcake liner or ramekin. Lightly press into a cupcake shape.

Ice the cupcake with quick lemon glaze (**coconut oil flavored with a squeeze of lemon juice to taste and sweetened with agave or your favorite liquid sweetener) and top with lemon zest "sprinkles," a slice of lemon and a fresh organic strawberry (I cut mine to look like a heart). You can even add a short straw for decoration.

*I think this one could be jazzed up even more with the addition of fresh herbs. Some suggestions would be mint, basil, lavender or thyme. Let me know if you try it :-)

*****

If you missed my last post about my 10-year wedding anniversary (my hubby surprised me with these lovely roses) and Rawdorable Maple Fakin' Cupcake, check it out here. I also decided to post the recipe for you, my loyal readers, below:


Rawdorable
Maple Fakin' Cupcakes
*makes one full-size raw cupcake to share with your man

• 1/4 cup raw cashews
  
• 1/4 cup raw almonds
  
• 1 tsp. mesquite powder
  
• Sprinkling of cinnamon
  
• 1 Tbsp. date paste*
• Touch of vanilla
• Pinch of sea salt
  
• Drizzle of pure maple syrup, to taste
  
• Quick maple-nut frosting**
• "Carmelized" fakin' date bits***
  

Add the cashews, almonds, mesquite powder and cinnamon to a personal-size blender (I used my Magic Bullet blender) or mini food processor and process into a flour-like consistency. Dump the "flour" into a small mixing bowl.

Next, add the date paste (*dates soaked overnight, then processed into a paste), a touch of vanilla and a pinch of sea salt. Use a whisk to evenly incorporate the date paste throughout the "flour," while preserving its crumb-like texture.

At this point, add a small drizzle of pure maple syrup (I missed this step in the video, but the cupcake still tasted yummy without it). Whisk to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire). Form it into a cupcake shape.

Ice the cupcake with quick maple-nut frosting (**about 50/50 nut butter and coconut oil sweetened with pure maple syrup and a little vanilla) and sprinkle the top with "carmelized" fakin' (as in fake bacon) date bits (***finely chopped dates marinated in a mixture of apple cider vinegar, Bragg's liquid aminos, pure maple syrup, cayenne pepper and paprika; I only use a tiny bit of each ingredient, just enough to toss in a small palm-full of chopped dates).

*The addition of the "carmelized" fakin' bits sounds crazy, but it's truly a delicious marriage of flavors not to be missed.

*****

Three is a charm, so I've got one more idea for you today. This time it's not food-related, but it involves something from my kitchen.

In this humid weather, it's tough to stay dry and keep your makeup fresh. My tip is to use organic gmo-free cornstarch (actually, I don't think I really use it for cooking) under your arms and on your face (yes, I just recommended you use something in both of these places).

Okay, let's start with your underarms. I've been using cornstarch for years to keep them dry, just like how some people have been known to apply baby powder. When I looked at some of the more natural powders on the market, they contained cornstarch, so I thought I'd try it by itself. Trust me; it helps, and it is even better when combined with baking soda and some mint, lemon or other natural scent.

Lately, my makeup has been a natural cream base, which is very moisturizing. However, it also melts in the heat. To resolve this issue, I pulled out my trusty cornstarch and brushed it on like a translucent powder. Now, my makeup survives the day.

Do you have any kitchen beauty tips to share? Let me know :-)

A marriage of flavors & chaotic cupcake makers

Ever wonder what it's like in my raw kitchen? If you've watched my videos, you probably have a good idea.

But, if you check out today's video, you'll really get to experience the true chaos in my house. It's crazy, I tell ya.

Hayden is back as my lovely assistant, with a snack prepared in advance this time (I gave her some chopped up nuts and raisins to keep her hands out of the ingredients; she likes to sample them all, so I planned ahead). She and I had hoped to marry together some contrasting flavors into a yummy cupcake (I'll get to that in a minute).



My 8-year-old son, Jacob, stayed behind the scenes, as the videographer (he hopes to be a director some day). Hold onto your seats; you're in for a bumpy ride (I think he's seen too many Transformers movies, although he did stop to focus on his leading lady, Hayden).

Anyway, I didn't win the hot raw chef contest (congrats to those who did, and thanks to all who voted), but I still have something wonderful to celebrate: it's mine and my hubby's 10-year wedding anniversary today, so of course, raw cupcakes were on the agenda (we had cupcakes at our wedding).

As a fan of all things cupcake-related, I tend to watch cupcake shows for both inspiration and to drool over the yummy creations. I like to "rawify" the baked cupcakes (remember this one from "Cupcake Wars"?), so it's no surprise to find me whipping up a raw version of the "beefcake" bacon-topped maple cupcake featured on a recent episode of "Cupcake Girls."

Never fear raw vegans, as I'd never actually put real bacon on a scrumptious raw vegan cupcake, but I was willing to try the faux variety (I made "carmelized fakin' bits" out of chopped dates marinated in apple cider vinegar, Bragg's liquid aminos, pure maple syrup, cayenne pepper and paprika for that smoky flavor) on for fun.

In honor of my "beefcake" hubby (hey, he's cute, and he can call me cupcake, if he wants), I put a more manly spin on my sweet girlie treats. Time to take it for a test drive. I'll tell you more about it next time.

BTW, in all the chaos, I managed to forget to add a drizzle of pure maple syrup to the cupcake "batter." Oops! Oh well, you probably didn't even notice, while you were busy watching Hayden eat her snack. Too funny :-)

The Coconut Strawberry Cupcake Experiment

That contest I kept blogging about is finally over, and the winners should be announced soon. Thanks for putting up with the constant reminders and taking a moment to vote.

Although I've yet to find out the results, I still want to celebrate the fact that I overcame my fears (I still can't believe I actually entered and now have my own YouTube channel), and thank all my wonderful supporters out there. As I said before in an earlier post, I owe you another recipe; I keep my promises.

The best way to celebrate is with a new raw cupcake recipe, so Hayden and I decided to experiment with minimal ingredients, just like in the contest. We even turned on the camera, providing you with a candid view (the video is an unedited first attempt) of what goes into creating the next raw cupcake flavor.

Hayden kept to her task of quality control, sampling all the ingredients. She almost polished off all of the freeze-dried (probably not technically raw, but still vegan) strawberries before I even got a chance to use them. Ha ha :-)

So how did the final recipe turn out?

Delicious, of course. Here's a basic recipe recap. Feel free to make small adjustments as needed, just like in the video. Enjoy!



Rawdorable Coconut
Strawberry Cupcake
*makes one raw cupcake experiment
to share with your assistant :-)

• 1/2 cup shredded coconut
  
• 1/4 cup freeze-dried strawberries
• 1 1/2 Tbsp. date paste*
• Pink coconut "butter cream"**
• Fresh strawberry for garnish
• More coconut shreds or chips for sprinkles

Add the shredded coconut and freeze-dried strawberries to a personal blender (I used my Magic Bullet blender) or mini food processor and process into a pink flour-like consistency (the one in the video would have been more consistently processed, if I had added the whole amount of coconut from the start). Dump the "flour" into a mixing bowl.

Add 1 Tbsp. of date paste (*dates soaked overnight, then processed into a paste) to the pink "flour." Use a whisk to evenly incorporate the date paste throughout the "flour," while preserving its crumb-like texture. Add another 1/2 Tbsp. of date paste to the "batter," if needed (it should be moist enough to shape into a cupcake, but not so damp that it needs to be "baked" in your dehydrator). Whisk to combine.

Gently (using a light touch), mold the "batter" into a ball and place in a reusable silicone liner or ramekin. Lightly press into a cupcake shape.

Ice the cupcake with pink coconut "butter cream" (**coconut oil tinted and flavored with freeze-dried strawberries ground into a powder; you only need to add a tiny amount to achieve the desired flavor and color). Sprinkle with more shredded coconut (I added some interest with larger coconut chips) and top with a fresh organic strawberry. Share with a friend :-)

*****

Attention spirulina fans
On another note, any spirulina fans out there need to check out my blogging friend Courtney's new Spirulina Junkie website. You can even upload your own spirulina smile. Here is Hayden applying hers, a if it were makeup ...

... and then posing for the camera.

My hubby says the above pic reminds him
of "The Shining." Spooky :-)

Hayden helps make "Cucchetti" Tacos

As you all know, the hot raw chef contest ends tomorrow, so if you haven't voted, you might want to head over to hotrawchef.com, asap (and vote for contestant No. 20; wink, wink ;-) How's that for a subtle hint?).

But, before you do, check out this quick video of Hayden and I in the kitchen again (this time my handsome hubby helped by handling the camera; thanks honey). Inspired by the Hot Raw Chef 5 in 5 concept, we decided to take our "Zucchetti" Taco recipe (originally posted on Jan. 13, 2010) and simplify it for a summer snack.



As the name suggests, we swapped out the zucchini for cucumber "noodles," hence the name "cucchetti" (although it's more like fettuccine than spaghetti). We also lightened up the sauce by using just fresh heirloom tomatoes, EVOO, nutritional yeast and Italian seasonings, rather than "beefing" it up with the usual walnut/almond "meat" and sun-dried tomatoes.

Hayden had fun sampling every ingredient before I could even put one together. You have to see it; my son is still laughing about it.

Anyway, my Internet has been acting crazy today (I think it took me about a dozen tries to finally upload the whole video, and it's not even that long), so I'm going to make this brief. I've got plans to finish up our Harry Potter marathon before the new movie comes out (midnight tonight, but I might wait a few days before I get to see it; I'm more of a matinee kind of gal). Enjoy your weekend, and don't forget to vote. Thanks again!

A berry special reminder

The kids and I took a quick minute out of our day to make another video for ya (if you missed the first one, click here). Jacob volunteered to work the camera (so you don't have to see me clicking the record button on and off), and Hayden was my onscreen assistant.

In the video, Hayden and I shared another one of our favorite frozen treats, Frozen Berry Dots (sorry for the messy pic; it was difficult to get it away from Hayden long enough to capture it in a photo). This one is even easily than the Banana N'ice Cream Split, and so refreshing, too.



We also took a moment to remind you to vote for me in the Living Light Hot Raw Chef 5 in 5 contest, in case you still haven't had a chance to vote (you get a free ebook full of all the entered recipes just for voting; the contest ends July 15). Thanks to all of you who have already. I really appreciate it.


And, if you haven't had enough cuteness, here are some pics of Hayden enjoying her Frozen Berry Dots. Things got a bit messy, but that's part of the fun.


She ate every last bite. I wish she showed more of her enthusiasm for it on camera. Ha ha :-)

The taste of freedom

Happy Fourth of July! Hope you are enjoying your holiday.

Thanks to everyone who voted for me so far in the HOT RAW CHEF contest (if you haven't voted, stop by hotrawchef.com by July 15 to cast your vote for me, contestant No. 20 and get a free ebook full of the entered recipes; here's my post about making my video, in case you missed it).

I'm so excited, because I was asked to make a special dessert for someone new to our church family. She had a bunch of dietary restrictions that many of our other members didn't understand, so it was up to yours truly to whip up a raw vegan treat in her honor to serve alongside the usual cake.

At first, I wasn't sure what to bring. I'd never met her and with the exception of a list of some foods she could (nuts are okay, especially cashews) or couldn't have (no gluten, eggs, dairy, etc.), I didn't know much about her. I couldn't help but wonder (isn't that a line Carrie Bradshaw would say on just about every episode of "Sex and the City"?), if she even knew what raw was and whether or not she had any other restrictions not on my list.

Was she okay with agave? What other sweeteners would she use, if at all? And, most of all, does she like chocolate (Hayden sure does, if you remember from my raw n'ice cream sammie post; check out all the contenders on the vegan culinary crusade site)?

To start, I thought I should just make a simple raw brownie with chocolate icing and walnut crumbles on top, sort of like a raw version of those Little Debbie snacks. They always go over well.

But, what if she doesn't like chocolate?

I had already formed a raw brownie base (like in my Million Dollar Brownie recipe) in the bottom of a parchment-lined container (I like to save the ones from these organic greens), so I lined one more and filled it with a blondie version. Since cashews are her fave, I opted to top both the brownies and blondies with a basic cashew cream, made with maple syrup rather than agave (to my surprise, she was from Vermont; maple syrup was indeed the best choice).

In the process of making the creamy topping, I suddenly decided to continue with this neapolitan trend, tossing some strawberries into the blender, as well. I poured only half of the mixture onto the blondies (yes, I got to keep the rest for myself. Yum! But, I cut the original strawberry "cream" recipe in half when typing the recipe below) and placed both the naked brownies and strawberry-covered blondies in the fridge to firm and set.

When the cream was stable enough to support the weight of the brownies, I placed them on top. Then, I whipped up some chocolate topping, piped out some swirls on top and put the finish product in the freezer to ensure it would be chilled enough for the next day.

In the morning, I cut them into 12 squares before heading off to church. There, I arranged them in this cute stack and garnished with more strawberries. They stayed chill in the fridge until ready to eat ... and they did get eaten ... every last bite.

Luckily, I did get one for myself to try. It was delicious, and my new gluten-free friend agreed :-)

Here's my yummy square and how you can make your own:


Gluten-free, Raw
Neapolitan
Brownies/Blondies
*makes 12 standard size brownies/blondies

Blondies

• 1 cup walnuts
• 1 cup cashews
• 1 cup dates
• 1 tsp. vanilla
• dash of sea salt

Brownies

• 1 cup walnuts
• 1 cup almonds
• 1 cup dates
• 1/4 cup cocoa powder
• 1 Tbsp. coconut butter
• 1 tsp. vanilla
• dash of sea salt

Strawberry "cream"

• 1/2 cup cashews (soaked overnight)
• 1/2 cup coconut milk (coconut water mixed with the coconut meat)
• 1/4 cup coconut butter
• 1/4-1/2 cup strawberries
• 2 Tbsp. pure maple syrup
• 1 tsp. vanilla
• quick squeeze of lemon juice
• dash of sea salt

Chocolate topping

• 1/8 cup coconut butter
• 1/8 cup cocoa powder
• 1/8 cup pure maple syrup
• touch of vanilla
• dash of sea salt

Process all the ingredients for the blondies in a food processor until a ball of "dough" forms. Press the dough into a parchment lined 6" x 7" rectangular-shaped container (I use the ones these greens come in) and set aside while you make the brownie layer.

Process all the ingredients for the brownies in a food processor until a ball of "dough" forms. Press the dough into a parchment lined 6" x 7" rectangular-shaped container and chill in the refrigerator.

In a high speed blender, blend all the strawberry "cream" ingredients until smooth. Pour onto the top of the blondie layer and allow to set in the fridge.

When the strawberry "cream" is firm enough to support the weight of the brownies, carefully lift the brownies out of their container using the parchment to keep them intact. Then, transfer the brownie layer on top of the strawberry "cream" blondies (but don't forget to remove the parchment from the brownie layer first).

Place the brownie/blondies in the fridge while you make the chocolate topping.

In a personal size blender (I use my Magic Bullet blender), blend all the chocolate topping ingredients until smooth like a chocolate frosting. Then, either frost the top of the brownie/blondies with the topping or carefully pipe a swirly pattern on them. Allow to set in the fridge or freezer (works best if you are planning on transporting them somewhere) until ready to serve. Cut into 12 squares and garnish with fresh strawberries.

*****

So, thanks again to everyone who's voted for me in the Living Light HOT RAW CHEF 5 in 5 contest. Hope you enjoyed my "thank you so far recipe" above. Keep those votes coming (for contestant No. 20, Shannon Marie's Rawdorable 5 in 5 Banana N'Ice Cream Split recipe) until July 15. Then, I'll owe you another recipe ;-)



In the meantime, Hayden and I need to snack on one of those raw frozen banana split pops, as it is really hot and humid here. Check out the hidden frozen cherry-topped banana on a stick inside. So cool :-)

RAWK THE VOTE with your chance to win, too!

It's official. Living Light's Hot Raw Chef 5 in 5 video recipe contest voting is now open and I can be found in the middle of the contestant page (just like my blogging friend Heather Pace of Sweetly Raw was when she won the runner up award last summer; I hope it brings me the same luck). I'm lucky number 20. Yippie!

If you missed my last post, click here to check out how I got up the nerve to tape, upload and enter myself being, well, myself. There are no fancy props, scripts, editing, ... I didn't even take the time to glam myself up to look like a "hot" raw chef. When it comes to video, this is as "raw" as it gets. It's like being in my everyday kitchen with me, and if you listen closely, you can even hear Hayden yell out "mom" toward the end (it's when I flubbed the required ending lines). Too funny :-)

The decision to make a raw banana split was as simple as it is to make (most of us already have the ingredients on hand; you just have to keep your freezer stocked with frozen bananas). The kids and I enjoy them all the time, especially when the weather is hot outside (believe me, it's been hot here lately). Hayden and I had a craving, so I quickly set up my ingredients and the camera, hit record and made one, as usual (except I don't usually explain what I'm doing to a camera when I whip one up).

Sorry that I didn't get a good closeup in the video of the final product (that's what happens when you tape yourself in one take), but I did manage to snap a picture (seen at the top of this post) before doing the photo shoot of Hayden and I devouring it. I ended up submitting this one of the two of us sharing our frozen dessert, since it was more appealing (I refused to make a separate split just for the pic; I was keeping it real).

Anyway, you're probably wondering how you can win, too. "Just go to HotRawChef.com. Do it now. That's HotRawChef.com to vote for me, Shannonmarie of Rawdorable" (contestant No. 20). When you do, you'll become "eligible to win a FUNdamentals of Raw Living Foods class for yourself and a friend, plus a 2-night stay for two at the beautiful and elegant Stanford Inn by the Sea." Pretty cool, huh.

I've voted in the past, but didn't win a prize that big. However, I did score a free ebook full of all the recipes featured in the contest. In my book (that's funny that I typed "in my book" to refer to the free ebook ... or at least I thought it was funny), that's like winning, too, and lucky for you, every voter gets one again this time, as well.

So, don't forget to cast your vote for me today until July 15. I really appreciate it. Thanks so much :-)

BTW, if you need a frozen treat for celebrating the Fourth of July, my Rawdorable 5 in 5 Banana Split is perfect when you replace the raw cocoa powder with blueberries. Yum! And, you can click here for some of my past July 4th ideas. Enjoy!

Oops, I almost forgot; happy birthday dad :-)