Foodbuzz

So how excited was I when I got home and saw I had a package waiting for me! I really am like a little kid, getting mail is such a thrill haha. So if you've notice I have this fun little sponsored by ad on the right side of the page -->
foodbuzz is a community where you can review restaurants, read about recipes, and basically link with a ton of foodies all in one place. Check them out! I'm a member there and also involved in their advertising program. foodbuzz also works with Haagen Dazs Save the Honey Bees. The two companies got together and sent a fun little package out to all the advertising foodbuzz-ers.


The package had a cute organic tote by Eco Bags with foodbuzz logo and 2 buttons, one with steph chows on it! Personalization, oh what fun! There was also a package of wildflower seeds from Haagen Dazs! I can't wait to plant them! I'm already using my new tote to carry around at the farmers market. love it!

Chow on!

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Miso Soup

woops didn't add the scallions before taking the picture :)

Miso soup is a staple in one of my friends diets, I love having it while I'm out for sushi and figured I really should learn to make it at home. Turns out it is so much easier then I would have guessed! The first time I made this I used the thin sheets of seaweed... and I'm not sure if what I bought was bad... but it tasted and smelled horrible. I love seaweed in all forms so I'm not exactly sure what happened but I tried making the soup again without the seaweed and this time it came out great! If anyone has a brand of seaweed they can recommend please leave me a comment!

One important thing to know is you can't boil miso paste. Once the soup is all done you need to let it come down to a simmer before adding the miso... otherwise... ok I'm not sure what but it's bad :) and wont taste good!

Miso Soup
1 small onion thinly sliced
4 cups water
1 small carrot sliced into thin long pieces with a vegetable peeler (optional)
8 oz firm tofu sliced into 1" pieces
8 fresh wanton wrappers torn in half

1.5 - 2 Tbs Miso Paste (I used Organic Hacho Miso)
2 scallions chopped (green and white parts)

In a medium pot cook onion until brown and starting to caramelize. Add 4 cups water and tofu chunks and bring to boil. Once boiling add carrot slices and wanton noodles, boil according to package (about 5 minutes). While that is cooking take the miso paste and dissolve it in 2 Tbs water, stir until totally dissolved. Once noodles are cooked remove pot from heat and once water is no longer boiling add dissolved miso paste mixture. Serve immediately and garnish with chopped scallions.

Chow!

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Giraffe

packed and ready to travel back to DC

So I'm in the process of redesigning my blog... I want something a little cleaner, so please don't freak if things look different here in a bit... and let me know what you think! For the time being here is the stuffed toy giraffe I made my sister... enjoy!

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Cherry Macaroon Tart and Crochet Wiener Dog

So yesterday you saw my hamburger handy work when it comes to crochet... today I have a picture of the wiener dog I crocheted for my sister! Isn't he adorable!? Although his nose is a bit odd if you ask me... but that's what the pattern said to do so... oh well :D


Now onto more baby shower chow. For a dessert I made a cherry macaroon tart. I found the recipe over at ... ok looks like I forgot to bookmark where it came from... so if you are reading this and it's from your blog let me know and I'll add the link!

... Anyway... The macaroon part of the tart seemed a bit dry to me, if I make this again I'd suggest either adding more egg whites or maybe a little cherry juice to moisten it up. I'd also add more then 1/2 pound cherries, it seemed like it just needed some more and maybe that would help moisten it up! Here is the recipe as I made it.

notice the cute children's book decorations in the background :)

Cherry Macaroon Tart

1/2 pound cherries, washed
1 1/2 cups white whole wheat flour
2 3/4 cup unsweetened finely shredded coconut (divided)
1 1/4 cup raw cane (or brown) sugar, lightly packed (divided) (i used brown)
scant 1/2 teaspoon fine grain sea salt
8 tablespoons unsalted butter, melted
4 large egg whites

Preheat oven to 350F degrees with racks in the middle. Butter an 10" round tart pan (or rough equivalent) and line with parchment paper. Pit the cherries, tear each cherry in half, and set aside.

In a large bowl combine the flour, 3/4 cup of the coconut, 3/4 cup of the sugar, and salt. Stir in the melted butter and mix until dough is crumbly but no longer dusty looking. Press the mixture into the prepared pan (it should form a solid, cohesive base), and bake for 15 minutes. Remove and set aside.

In the meantime prepare the coconut topping by combining the remaining 2 cups coconut, the remaining 1/2 cup sugar, and egg whites. Mix until well combined.

Evenly distribute most of the cherries across the tart base. Now drop little dollops of the macaroon topping over the cherries (use your hands it's more fun that way), and press the coconut topping around a bit into the spaces behind the cherries. Be sure to let at least some of the colorful cherries pop through the topping for visual flair. Bake for about 20 minutes or until the peaks of the macaroon topping are deeply golden. Let tart cool, and garnish by sprinkling any remaining fresh cherry halves across the top.

As I said above I'd either add more egg whites or maybe some cherry juice and more cherries to this to moisten it up a bit.

Chow!

I made this in a tart pan that had a removable bottom so it was super easy to take out of the pan

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Crochet Hamburger and Edible Fiesta Dip

So this past weekend was filled with lots of talk of babies, children's books and fun. My mom and I hosted a baby shower for my sister who is currently 6 months. How cute is she!? We had a great time, I banned all playing of baby shower games, which made Jennifer very happy. I know my cousins weren't thrilled with me but it did make them be more creative! Carol came up with the idea of instead of buying a card buying a baby book, costs about the same and now Biscuit (jen's baby boy in utero) has lots of things to read once he's out of Jen's belly! Donna came up with the idea of instead of signing a card attaching your own baby picture so Jen had to guess who the gift was from. See creativity without annoying baby shower games! Good job everyone :) We also decorated with children books from our, along with Mom's childhood. No silly paper decorations that will just end up in a landfill! It looked super chic and cute :)

So I learned to crochet a few months ago so I put this new found hobby to work and made Biscuit a full on multi piece hamburger... seriously FUN! Jen and I always LOVED playing with fake food when we were little (and apparently playing with real food now that I'm older hehe) so I figured I needed to pass on the tradition!
I also felt the need to make a wrapper for said hamburger... why... because I'm a dork of course!

Ok onto the Fiesta Dip that everyone devoured within an hour. I'll have to make a double batch at the next family get together! This recipe is always at my coworker Erika and also my coworker Niki's parties and EVERYONE loves it. Literally everyone at the shower was asking for the recipe... so without further ado!


Fiesta Dip
1 can black eyed peas
1 can shoe peg corn (HAS to be shoe peg)
1 red pepper diced (I used 1/2 a red and 1/2 an orange since we had it on hand)
1 green pepper diced
1 red onion diced

Rinse and drain peas corn

Add: 2 tbs Tiger Sauce (secret ingredient) a MUST (it's near the ketchup in Wegmans... if you have Wegmans near you)
3/4 cup white sugar (I used a little less)
1/2 cup apple cider vinegar
1/4 veg oil (I used about 3 Tbs instead of 4 Tbs)

Mix and let stand overnight.

Drain liquid before serving with tostito scoops or other veggies or cucumber slices for dipping.

This also works great as a salad topper/dressing. Delicious!

CHOW!


Update: I realized I didn't have a picture of Stockton! So here we go :) Also just as a side not, Jen is drinking non alcoholic champagne that Dad picked up for her :)

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Vegan Black Bean Brownies...

So I read about all these different people making black bean brownies... and that made me stop and say... WHHHHAAAT??? Black beans... IN.... brownies... ewwww. But I knew I wanted to give it a try.... so off I went with a very simple recipe all tossed into a blender. And as you may guess it all looked pretty gross...

Before... After....

All you do it toss everything in a blender, blend it really well... Toss in a pan and bake for 30 minutes... So after 30 minutes mine was still totally jiggly and NOT done... 30 more minutes... still not totally done... at this point I gave up and said.. good enough! And took them out and let them cool and hopefully set... Once they cooled they somewhat set... But still not totally... It definitely wasn't a brownie texture, it was almost half very moist brownie half pudding or spoon cake... It was tasty and did NOT taste at ALL like black beans, I actually tasted the banana the most. It was like eating a big chocolate banana... which isn't a bad thing... it just wasn't very brownie like... Anyway, give it a try sometime for fun!

after some chowing took place

Vegan Black Bean Brownies
1 can black beans, drained and rinsed
2 tablespoons vegetable oil
4 tablespoons cocoa
1 teaspoon vanilla
3/4 cup vegan sugar ( I used 1/4 cup plus 2 Tbs splenda blenda)
2 bananas
1/4 cup applesauce

Preheat oven to 350 degrees. Blend all ingredients in a blender until smooth. Pour into a lightly greased 8×8 pan (i used an un-greased silicon pan). Bake for 30 minutes or until a toothpick comes out clean. Enjoy!

As I said above mine went for an hour and still weren't set... I did have to add about 1/4 cup water to the blender to get it to actually blend everything... maybe that was my issue.. wooops!

Chow!

john says it looks like... ok i'm not gonna say it, i'm sure you can guess...

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Quick Salad

Since it's summer time I find myself craving salad... but not a wimpy I'm hungry in 10 minutes salad. I like my salads with some meat and heaft to them! Without the crazy 1000 calories though... Man some of those chain places have crazy scary salads. Like the Ruby Tuesday - Carolina Chicken Salad...PER SERVING (1 salad): 1,022 calories, 72g fat, 38g net carbs, 7g fiber -- POINTS® value 26* Now if that isn't scary to you... then I'm scared of you!

So here is a quick tasty salad, make it huge for a full meal or small for a side. The recipe below is for a very large center of table for a large group kinda salad...

Chick Pea Turkey Bacon Salad
1 head Romain lettuce leaf or red leaf lettuce, chopped
1 can chick peas drained and rinsed
1 pint fresh baby bella sliced mushrooms
1/2 package JenniO turkey bacon cooked and sliced into bite size pieces
1 medium broccoli crown, cut into bite size pieces
red seedless grapes sliced in half to garnish top (I like to use a lot of grapes... not shown in picture above...whoops!)
light blue cheese dressing, or a nice balsamic vinaigrette to drizzle on top

Chow!

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Tart Cherry Pie

So my cousin Donna gave me a call a week or so ago asking for my "delicious cherry pie and whole wheat crust recipe" (her words not mine). So not to disappoint I had to make some up! It actually worked out perfectly because John's dad loves this pie and it being fathers day yesterday... I'll let you can figure that one out ;) It's also his birthday next week and since I'll be out of town (in NJ partying it up baby shower style for my sister!! lots of recipes to come from that I'm sure... so stay tuned) the pie worked for a fathers day/ birthday all in one :)

I used Oregon red tart cherries that are canned in water (no syrup!!) they are delicious and can be found in the canned fruit isle. Now if you say have a local tart cherry orchard near by (Donna...) you can totally adapt this recipe to use fresh cherries, I'll write about that in a bit.

First things first, make the pie crust! I like a naked top pie (so scandalous!), so I only make a single crust, if you want a covered pie just make two crusts and remember to vent the top crust once you put it on so it doesn't blow up... unless you like exploding pies... in that case have fun!

Single Whole Wheat Crust
1 cup whole wheat flour (plus more for dusting counter and rolling pin)
1/4 tsp salt
5 Tbs cold butter
4-5 Tbs cold water

Instructions
Mix flour and salt, add chunks of cold butter and using a pasty knife... or 2 knives or a fork and knife if that's all you have on hand and cut butter into flour mixture until it resembles course crumbs.


Sprinkle water one tablespoon at a time and using your hands form the dough into a ball. Don't over wet or the crust will be tough and not nice and flaky. Another option is to use vodka instead of water, it evaporates in the oven leaving the crust very light. My dad has done it and it turned out great. I didn't have any vodka on hand so I just used plain old cold water :)

Place in the refrigerator to firm up a bit if the dough is getting too soft or feels greasy. On a floured surface using a floured rolling pin (or a wine bottle if you don't have a rolling pin) to flatten out the crust. Once it's large enough to cover the bottom sides and hang over a 9 inch pie pan transfer to the pan and pinch the excess crust to form a nice edge. Place in the refrigerator while you make the filling.

As you can see I put John to work. As a wee lad he always made the pie edges for his mom so I used his expert skills and put him to work! The kid wont eat butter but he'll happily shape it into a pie crust for me :)

ok now onto the filling! Seriously don't buy pie filling in a can... it's gross, just say NO! Plus this is so super easy to make why would you want to buy canned filling??

Cherry Pie Filling (using canned cherries packed in water)
6 Tbs brown sugar (more or less to taste, if you like a sweet pie you'll want to add more)
3 tablespoons cornstarch
2 cans Oregon Red Tart Pie Cherries, drained, reserve juice from one can
1/4 tsp almond extract (optional but oh so tasty!)

Instructions
Preheat oven to 400 degrees F. Drain the cherries and reserve the juice from only one can. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and almond extract. Remove from heat. Pour filling into pastry lined pie pan. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

ready to go in the oven... this pie tin is great, it has handles! no more sticking your thumb into the pie!

hot and bubbly out of the oven

Cherry Pie Filling (using fresh cherries) this is in theory I haven't tried it in practice yet...
6 Tbs brown sugar (more or less to taste, if you like a sweet pie you'll want to add more)
3 tablespoons cornstarch
2 lbs Tart Cherries, pitted, soaked in 1 1/3 cups water overnight
1/4 tsp almond extract (optional but oh so tasty!)

Instructions for fresh cherries
Wash and pit cherries and place in a bowl with 1 1/3 cups water and let sit overnight. You will use half this cherry saturated water (2/3 cup) in making the sauce the next day.

Preheat oven to 400 degrees F. Drain the cherries and reserve 2/3 cup juice. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and almond extract. Remove from heat. Pour filling into pastry lined pie pan. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

Slice up and serve by itself or with a scoop of icecream
Chow!!

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Easy Fudge Layer Cake

As I mentioned earlier this week I spent part of the weekend in the air conditioning at John's parents house, baking a cake with his mom. She had mentioned the previous week that it had been ages since she baked a cake from scratch... Well I couldn't let that go on any longer! So I showed up silicon cake pans and ingredients in hand to make the cakes. We did a combo of healthy/ not totally super healthy ingredients, still no butter but we did use real sugar and 1% milk(i left the skim at John's house woops!) oh the horror! hahaah I'm just kidding it's not THAT bad!

On a side note she said I sounded like a cooking show as we were making it. "Ok now we are going to drizzle the chocolate over the top... sprinkle some hazelnuts... now doesn't that look great!"

Easy Fudge Layer Cake
(recipe adapted from eating well magazine)

Ingredients
1 3/4 cups whole wheat flour
1/2 cup Hershey's 100% special dark cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup cinnamon apple sauce
1 1/4 cups 1% milk (i'll probably try doing it with skim next time)
2 teaspoons vanilla extract
3 large eggs

for topping
3/4 cup chocolate chips
1/4 cup 1% or skim milk
1/4 cup powdered sugar
1/2 cup chopped hazelnuts
1/2 cup toffee crumbles
a little more powdered sugar for dusting the top

Preparation
Preheat oven to 350°.

Combine flour cocoa, baking powder, baking soda salt, and sugars. Form a well in the center and add apple sauce, milk and vanilla beat at low speed of a mixer 30 seconds or until ingredients are moist. Add eggs one at a time beating until well-blended.

Pour batter into pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.

Cool in pans 5 minutes on a wire rack.

While cakes are cooling, place chocolate chips in a microwave sage bowl and micowave for 1 minute, remove and stir until chocolate is all melting, add milk and continue stirring. Place back in the microwave for 30 seconds remove and stir until milk and chocolate are totally incorporated. Slowly add powdered sugar to thicken the sauce. Set aside.

When the pans are cool enough to touch place a rack over the top of the pan and flip the cake over, it should fall out of the silicon without any issue. (Seriously silicon pans rock my world, love it!)

Place 1 cake layer on a plate, and drizzle with half of the chocolate mixture. Sprinkle 1/4 cup hazelnuts and 1/4 cup toffee. Top with remaining cake layer; drizzle remaining chocolate mixture on top of cake and sprinkle with remaining hazelnuts and toffee. Dust with powdered sugar.

Chow!

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Faster then fast food

Ok so you work a 12 hour shift (like my awesome roommate who works in the NICU go steph!!) or just a normal 8 hour day (like me)... either way the last thing some people want to think about it cooking... so you start thinking about going to one of the evil fast food places... DON'T DO IT!! With very little thinking ahead you can make a much healthier option at home.

I always keep the freezer stocked with some whole wheat bread or rolls that I froze for such emergency occasions. I also make sure to keep a package of frozen Jennie-O LEAN turkey burgers. Make sure they are the lean ones... the normal ones have a ton of fat in them (17 grams vrs 9 gms). These little babies go straight from the freezer into a lightly sprayed pan 3 minutes a side and you are DONE!

So while the burger is cooking toss a roll or slices of bread from the freezer into the toaster, then top it with the burger, a little salsa or ketchup and you are done. If you have some on hand go for the gold with some lettuce and tomato, mushrooms, or a slice of cheese. But these burgers just with ketchup are super flavorful and will help get you through that burger craving. So don't stop at fast food! Keep driving and cook up a quick turkey burger and enjoy!

Chow!

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2 minute chocolate mini cake with ice cream

yeah serious ice cream melting action going on in that bowl!

I don't know about you but it was hot humid and in the 90's here this past weekend... NOT normal Rochester June weather. BLEH! My third floor apartment is very much like a brick oven, and cooking dinner has translated to things like salads, cold sandwiches and cereal... nothing involving the stove or oven... it's just too hot! I must say though I still crave things like cake in this weather... but turning the oven on is NOT an option. So in dire times... *foodies please cover your eyes and ears... stop reading now!* ... cake mix must be used... *gasp* I know I know. But this is an occasion where I think it's ok to use cake mix. I love cooking from scratch cakes. (I made a lovely chocolate layer cake with John's mom this past weekend (she has central air wooohooo!) and I will post about that later this week) But for when I'm stuck in my oven of an apartment I go to a trusty box of Pillsburry dark chocolate cake mix. Those little mini bowls are all the rage now but they cost $$ for what you get. Don't be fooled by the marketing just buy a normal size box of your favorite cake mix and do as follows:

Mini Microwave Cakes (makes 1)
4 Tbs cake mix (your choice)
3 to 4 Tbs water

In a small microwave safe bowl mix cake mix with water. Stir until totally blended, microwave for about 45 seconds to 1 minute.

Remove from microwave, top with ice cream (I've been using low fat cappuccino chip... delicious) and enjoy!

Chow!!

That's right a nice moist "hot out of the oven" cake in less then 2 minutes. Also none of the added oil or egg is needed since it's such a small portion, the water does it all! Hope you enjoy it when it's too hot to bake a cake from scratch!


Update: if you use a bowl that is somewhat thick you'll need to increase the time. a thinner bowl works best. Also microwaves vary in power so watch your cake carefully the first time you make it, it may need a little more or less time :)

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Balsamic Chicken Mushroom Onion Sandwich

Here is a quick 20 minute healthy meal for you! There is no need to eat frozen dinner packages that don't fill you up to save time. This is a very quick and easy meal that will satisfy without hurting your waistline. I made these friday night after long day at work followed by an intense spinning class. Simple quick easy and satisfying!

Balsamic chicken sandwich with mushrooms and onions (serves 2)
2 boneless skinless chicken breasts
balsamic vinegar
black pepper to taste
1/2 container sliced fresh baby bella mushrooms
1/2 medium sweet onion (chopped)
2 whole wheat rolls
romaine lettuce leaves

Place chicken in a bowl or bag and piece a few times with a fork. Pour 1/4 cup balsamic vinegar and black pepper to taste over the chicken and set aside while grill heats up. I don't have an outdoor grill so I used my handy George Forman grill but you can easily cook the chicken outside on your grill.

While grill is heating, lightly spray a pan and start sauteing chopped onion. Once brown add mushrooms along with 1/4 cup balsamic vinegar and black pepper to taste, cook until vinegar is reduced to a thick sauce.

Once grill is hot, cook chicken for 7 minutes or until done. (don't over cook they get chewy and dry BLEH)

Cut rolls and place a chicken breast along with a helping of the onion/mushroom mixture and top with a lettuce leaf and the top of the roll.

Enjoy!


Corn on the cob
(a great summer side any night of the week!)
4 ears of corn husks removed and silk cleaned off
pot of water

Fill a pot with 3-4 inches of water (enough water to cover the corn ears) set the stove on high and bring to a boil.
Place corn into the water and let boil 4-5 minutes, using a spoon make sure to rotate them in the water bath so all sides cook.
Remove from water and let cool. (Again over cooking will leave the corn soggy and bland)
Top with some pepper, red hot, or whatever else floats your boat.

Chow!

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Skinny Buffalo Chicken Dip

So one of the hazards of eating healthy is that buffalo wings aren't on the menu... which is sad, since they are so tasty. I'll still partake in a wing every now and again but John is a bit most strict with his diet so they are a definite NO. Thus leads me to trying to cook up a healthy buffalo wing for him. This dip is pretty darn close to the real deal (minus the skin and bones). It's like someone took a plate of wings, de-boned them then covered them in blue cheese and more tastiness. Now I know some are thinking "wow that doesn't' sound appetizing..." but it really is! Looks aren't everything people... and man is this stuff good. We dipped some bread in it sandwich style, along with raw broccoli (gotta get those veggies in somehow), delicious! John loved it but commented, "You gave me broccoli to dip because you know it's the only way I'd eat it". :D who me!? never :)

it may not look so great but MAN is it tasty!

Skinny Buffalo Chicken Dip
1.5 lbs chicken breast (skinless and fat trimmed)
4 oz fat free cream cheese
1/8 - 1/4 cup franks red hot sauce (depends on how spicy you want it)
1/4 cup light or low fat blue cheese dressing
1/4 - 1/2 cup fat free shredded mozzarella or chunky blue cheese (or a mix of the two!)

I just grilled the chicken on the george forman grill for 5 minutes, they weren't all the way done yet but they finish cooking in the oven. You can grill them on an outdoor grill or in a pan, or bake them in the oven if you like, just leave them a little undercooked so they don't dry out once the dip goes in the oven.

Meanwhile, in a 8 or 9 inch cake pan or glass pyrex bowl (oven safe) beat together cream cheese, red hot, and blue cheese dressing.

Remove chicken from grill and cut into small chunks, add to cream cheese mixture along with shredded cheese, stir until incorporated.

Place in a 350 degree F oven for 15 minutes. The mixture should be bubbling and browning a little. Let cool for 5 minutes, stir up to mix it all up before serving. Serve with chips, cut veggies, or whatever else sounds good to you!

Chow!

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Ravioli and babies

This past weekend John and I had his childhood friend Paul, his wife Kim, and their beautiful daughter Nina over for dinner. Is there nothing cuter then two grown men playing with an adorable little girl??? I think not :)


Nina unfortunatly isn't old enough to take part in the ravioli yet :( but maybe next time Nina! As for the rest of us we enjoyed some made fresh that day ravioli from the Ravioli Shop here in Rochester. I know not homemade by me, shame on me. Dad and I make the best ravioli in the world anyway! This place is pretty good though, they say the dough is very thin (not really compared to how thin dad and I make it) but in comparison to other ravioli shops it is thinner then the average. I didn't take pictures that night but here are some of the sausage and 5 cheese ravioli reheated the next day.. still tasty! As for dessert I made some of the BEST chocolate cupcakes ever!!! Also very tasty, the entire batch was gone by the following morning, yum.

And YES that is the fantastic new bowl I found with Beth the other day that someone was throwing out! Seriously people around this area move and just leave half of their apartment on the curb for garbage pickup it's so sad I mean call Salvation Army and they will happily come pick it up and someone who needs it can have it!

Ok enough ranting about people wasting things... The ravioli shop is located over at 260 N Winton Road. Parking can be a challenge but it's worth it. Also worth it is the assortment of home made breads they carry. The semelina is to die for!!! Read about their bread making here.

On another side note Nina inspired me to learn crochet and I got to give her the blanket and little bird I made for her! Pretty good for a first crochet project I think :)

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