So as I’m writing this, Roger and I are driving over the Grapevine in So. California with snow coming at us sideways.
Naturally, my attention turns to gardening…
Actually, now is a great time to start planning and thinking about a garden. This is prime planting season for many of us (when it’s not snowing…) Let’s seize the opportunity together and eat healthier. It is more rewarding to eat the salad you grew yourself than from your favorite café. (Or let’s e honest – drive-thru. Where you intend to get a salad, but a salad doesn’t come with fries, so…)
Thanks to the internet there is loads of help for all of us. Mother Earth News is a great place to start o matter where you live in the US.
Here you will select the region you live in to find out what to plant and when. Everything has a particular time and season that it will produce great fruit.
This reminds me of one of my favorite Bible passages Ecclesiastes 3:1-8
A Time for Everything
1 There is a time for everything, and a season for every activity under the heavens:
2 a time to be born and a time to die, a time to plant and a time to uproot, 3 a time to kill and a time to heal, a time to tear down and a time to build, 4 a time to weep and a time to laugh, a time to mourn and a time to dance, 5 a time to scatter stones and a time to gather them, a time to embrace and a time to refrain from embracing, 6 a time to search and a time to give up, a time to keep and a time to throw away, 7 a time to tear and a time to mend, a time to be silent and a time to speak, 8 a time to love and a time to hate, a time for war and a time for peace.
There is just something so special about eating with the seasons. So check out their growing guide and start your planning (and dreaming…) Find out what works in your area, compare that to what your family loves, and go from there.
We always do a variety of tomatoes, peppers, green onions, and a ton of herbs. We call it our salsa garden (which can also be called a bruchetta garden,) and we eat from it for months.
Also, seed packets you purchase usually have the right time to plant for your region. You can also just start with buds you pick up from your local gardening center or health food store. The process is already started for you and you just need to transplant to its permanent home. It will take a few steps out of the process for you.
So are you a gardener? A wanna be gardener? How many are going to start this year for the first time? If you are an experienced gardener, tell me your advice, tips and tricks and what you plan to grow. Do what gardeners do – share your wisdom. Over the next several weeks, I will be sharing out gardening plans,container gardening tips, and watering plans.
Hey friends – let me help you out by being a cautionary tale…
Last week Roger and I were out of town at a conference. As you know, I plan my meals in advance, but we got home on Monday and I didn’t feel like going to the store, so I figured, “Hey, it won’t kill us to eat out one night…” Well one night turned into four. All because I didn’t feel like going to the store.
Why didn’t I want to go to the store? Because although I made the meal plan, I didn’t make my shopping list. That’s where the plan went horribly wrong.
So, in order to save those hours, (and dollars) do two things:
1. Make your meal plan (and share it here so you have some good peer pressure…)
Thursday -Whole Wheat and Brown Rice Bean and Chicken Burritos
Friday – Whole Wheat Pita Pizzas
Saturday – Every Man For Himself
Sunday – Chicken and Veggie Soup with Brown Bread
So tell us what you are having. But then, make your list. Make it right now before you move on to the rest of your life.
You will have the accountability of a whole tribe of women who are trying to get dinner on the table, and then a plan to get your food into the house so you will have peace each and every day at 4:00.
Now that you are all sitting down together as a family eating a wonderful meal what do you discuss? How to do incorporate God talk into the family time?
Most families may say grace, a short prayer that is usually the same prayer every night before dinner or even bed.
But to spark more conversation and growth for little ears here are a few ideas to begin tonight.
Highs & Lows
Go around the table and have everyone share what their high of the day was and their low. Praise all the highs and talk about the lows. Why was it a low? What could have made that a high? How are you feeling about it?
Prayer
Encourage the prayer to be different every night. With little ones it may be hard and they may only know a few things to say. If everyone is taking turns that will help others learn how to pray. And, mom and dad take your turn too! Pray specifically for things and be thankful specifically too. There is not a better way to teach our kids to pray then to show them. They will repeat us and do as we do.
Easy toddler and preschool prayers can be a small song;
(Sung to the tune of Where is Thumbkin)
God our father, God our father
We thank you, we thank you
And our many blessings and our many blessings
Amen, amen
Other ideas are to keep all your Christmas cards in a bowl or box in the dinning area. Each night pull one card and pray for that family.
A friend’s husband said this little prayer when he was a kid, “Rub a dub dub, Thanks for the grub, YAY God!” Silly and short yes but for a real young toddler they will learn that God is the one deserving of thanks and can praise Him.
Just Talk
Dinner time is a great time to talk about the kind of day everyone had and the next days plans. Use the time to get your kids talking. Play a game or ask fun questions.
What do you want to be when you grow up?
What is your favorite book and why?
If you could go anywhere in the world where would you go?
Play guessing games. Think of a place and give clues and see who guesses the right place.
Talk about the Bible Story they heard in church on Sunday.
Your options are endless…but I am sure due to the busyness of life mealtime may be rushed in between work, practice, homework, etc. Just make a point to sit down without rushing a couple times a week. Turn it into family night on the weekends and include board games, puzzles or a movie afterwards.
Does you family have any favorite mealtime topics or activites?
Spring is here in California and right around the corner for the rest of the country! This is the prime time to start a garden.
Take the next week or two to start thinking about what you want to plant, where to plant, if you want a container garden or plant into the earth. In 2 weeks I will spend a week discussing gardening how to’s and tricks I have learned.
In the meantime you can s tart with a simple concept for the types of plants you purchase. For the past several years we have planted a low-maintenance “Salsa Garden” and have enjoyed the variety and simplicity of that assortment every time. Here is what goes in our salsa garden:
A variety of tomatoes plants
Peppers
Cilantro
Green Onions
Several years ago Roger and I decided to plant our own salsa garden in containers on our back patio, (we live in a townhouse, so my visions of sowing seed for crops and my own hen house have to be put on hold for a while.) We kept it simple the first year – just a few tomato plants, a couple of peppers, cilantro, etc. But boy oh boy did we enjoy the benefits of fresh salsa ingredients at our door step. Here is Roger’s famous salsa recipe. Give it a try!
Roger’s Salsa: Roger Lipp
Ingredients:
12 tomatoes (or two large cans of crushed tomatoes)
1 (15 oz) can of tomato sauce
1 bunch cilantro, chopped coarse down to the stemmy part
2 stems green onion, chopped medium
1 red onion, chopped medium (I use two slices from the center portion)
2 jalapenos, chopped fine (leave seeds in) — if you want mild salsa substitute Anaheim peppers; if
you want hot salsa substitute 4 habaneras.
4-5 garlic cloves, chopped fine
Directions:
Combine these ingredients in large glass bowl.
If tomatoes were room temp to start with, I add two ice cubes and mix in. The following seasonings are very approximate… I don’t measure.
Add the following seasonings to taste (measurements given are approximately what I use… ish)
2 T fresh oregano leaves, chopped
1 T cumin powder
1 T coarse ground black pepper
1 T fresh basil, chopped
1 tsp marjoram
I’d love to know, do you garden and what are your must haves each year?
Plan Your Meals for a Month (well, almost a month…)
Each month we will be planning a month’s worth of meals for the next month. Well – I got a late start this month, but we are going to plan for the rest of the month – join us and get a jump on your meal planning!
OK – let’s all take a deep breath. I know that for some of you, planning your meals out for four weeks if going to feel a little overwhelming. For some women, deciding what pair of jeans they are going to wear for running errands can feel a like a huge decision (not for me… I pick whichever ones are clean….and fit.) Some of you may be thinking, “I don’t even know what my life will be like in two weeks, how can I plan for it now?!?” Exactly. If you are like almost every other woman I know, life is super busy. Nobody I know is doing just one thing – If she is a stay-at-home mom, she’s also leading her local MOPS group. If she is managing a house-full of teens, she is also managing her own mobile accounting business on the side. If she’s working full-time, she’s also the head of the committee to raise funds for a well in a village in Africa. And that’s why I want you to have a plan. I want what you and your tribe (family, roommate, friends,) are having for dinner to be the least stressful decision of your day. I want you to take a look at your calendar and your family’s calendar, figure out what nights you can cook, when you can prep meals for later in the week, and what nights you need to have dinner waiting for you to get home. And then, I want you to sit down with your calendar and plan accordingly.
The Secret to Planning 31 Meals
For years, I have been taking a catch as catch can approach to planning meals. I would sit down with a blank calendar and fill in the spots with meals I knew my family would like. I would make a shopping list based off of those ingredients, go to the store and buy what I needed. I would go home with a plan in hand and the groceries to make it happen. And that is when my plan would bump up against the reality of my life. I would plan a stir fry for Monday night. The problem? No one was going to be home on Monday night – or at least not at the same time. My husband, Roger, had to eat early – he has a phone call to India every Monday night for work. My son, Justen, would be eating late – he works at the library until after 6 o’clock. My daughter, Kimber, had drama rehearsal and didn’t know when she would be home, and Jeremy, my step-son, was doing a drop in at 4:45 after school to change clothes for work. Perhaps not the best night to be doing stir fry? Unless I wanted to be a short-order stir-fry cook, (and let’s be clear, I have no desire to do that,) most of my people were not going to be able to eat dinner (or at least not one that they would want to eat.) It took me a while to figure out that Monday nights in the Lipp-Hunter house were the perfect night for a big pot of soup and a yummy salad; something that was ready to serve at any of the o’clocks that my family members would be eating at. So now instead of planning what was for dinner, I was planning how I was going to cook dinner each night. Taking all schedules into account (most importantly, the schedule of whoever was going to be cooking that day – and surprise – it’s not always me!) I figured out what was going to be the best type of meal for me to fix. Here are the meals I have to choose from: Freezer Meals – These are meals I have prepared weeks, or even months in advance and stick in the freezer to pull out at just the right time. Freezer meals are great for nights when I will get getting home late – I can have someone else in my family stick the meal into the oven so it will be ready to go that evening. Or, when I’m extra organized, I can set the frozen meal into the oven in the morning and set the timer on the oven to turn on 30-45 minutes before we want to eat. (I have to tell you that I feel extra-efficient when I do this. Kind of like Judy Jetson without the severe hairdo.)
Slow Cooker Meals – Love my slow cooker – especially when I’m smart enough to pull all the ingredients together the night before. It gives me a warm fuzzy feeling to know that while I’m running around town doing errand or off working, my slow cooker is at home, slaving away to have dinner ready for us when we get there. Plus, I will show you how to make freezer meals that get dumped directly in to the slow cooker so that you can save yourself even more time and energy.
Left Overs On Purpose – I love this category because it feels like cheating – you had a balsamic pork roast on Tuesday for dinner, but your crew only ate half – and you’re glad. You planned on cooking twice as much as you needed because those leftovers on purpose are now being mixed together with bok choy onions and mushroom to make an Asian stir-fry for Thursday night. (Key note here – if you are making leftovers on purpose, be sure to label your leftovers accordingly. Especially if you have teenage boys in your home.)
Pantry Meals – The meat didn’t defrost in time or you are at the day before your grocery run and there is “no food in this house”. Have no fear, pantry meals are here. These are meals made primarily from ingredients you have on hand- adding in random ingredients you may have hanging around and what to use up. Leftover chicken or ground beef you hadn’t planned on? Make a great chili from your pantry and throw in the meat – yum without waste. I usually plan one pantry meal at the end of the week – a great way to make sure that nothing goes to waste. Fast Food at Home – These are the meals that you actually cook that night. We all have our family favorites that we couldn’t live without. This is when I pull together a super-simple bowl of pasta with marinara, basil and Parmesan cheese, with a bagged salad and a couple of warmed up croissants, or an Asian Stir Fry. Each of us has our favorite go to meals in this category. Every Man for Himself – We have this kind of nights about once a week. Usually on nights when I’m working, everyone has to forage for themselves. This is an excellent way to use up leftovers, but I do make sure that I have sandwich fixings around for lunches and the EVFH nights.
The goal is to match the cooking method with your life – no stir-frys on soccer night, no freezer meals the night after you get home from the farmer’s market, not pantry meals when you have tomatoes in your garden that you either need to use or lose. I want you to plan what you are going to eat around your life so that dinner is less mess and less stress.
So here are the steps to getting your meal plan together:
1. Calendar: Grab a blank calendar page (I have a great one over on my Facebook Author page.
2. Schedule: Look at the activities and schedules for those you are cooking for. Most households develop a weekly rhythm over time. Tuesdays and Thursdays tend to be less chaotic around our house, while Mondays everyone seems to work and Wednesdays have always been a church night. Since we have teens and young adults at our house, Fridays are usually just me and Roger for dinner, and our big family dinners (when even the kids who don’t live at home come back) are on Sunday evenings. While this schedule can vary wildly (especially when I’m traveling) it does have a basic flow that helps me plan my meals. Once you have an idea of the schedule, write down the kind of meal you need to have that night – if you need to have dinner ready when you get there (and not worry about it burning in the oven,) then a slow-cooker recipe could be the ticket for you.
So, following the above schedule, this is one way that I could think of planning: Sunday: Left Overs on Purpose – Round 1 Mondays: Slow Cooker Tuesdays: Left Overs On Purpose Round 2 Wednesday: Freezer Meal Thursday: Fast Food at Home Friday: Every Man For Himself Saturday: Freezer Meal
3. Recipes Now that you know how you should cook that night, it’s time to figure out what you should be cooking. Don’t get overwhelmed! Start simple and small. Mix in one or two recipes from this book with your family’s favorite recipes. Besides your schedule, here are some other things to consider when making up your menus.
• Time of year – I like to eat seasonally as much as possible. If my garden is bursting with squash, or the last time I went to the market the strawberries looks anemic (and were from a foreign country) those are things that can influence my meal planning.
• What I already have on hand – when I hit a great sale on chicken, I stock up. And my veggies from the Farmer’s Market? Those babies have an expiration date. I want to be thoughtful with the food I purchase and use it before I lose it, whenever possible. There have been so many times I have bought what I already had on hand because I didn’t check before making my meal plan and heading to the store.
• The Weather – OK – this may not be the biggest consideration, but last year I put together a month’s worth of meals for June without thinking once about BBQing. Why have beef stew in the summer or Asian chicken salad in the dead of winter? Celebrate the seasons with delicious food.
So if I were going to add some recipes in, here is an idea of what one week of meals would look like:
Sunday: Left Overs on Purpose – Round 1 Spice-Rubbed Pork Roast with Potatoes and Ratatouille
Monday: Slow Cooker Chili and Bread Machine French bread with a Blue Cheese Spring Mix Salad
Tuesdays: Left Overs on Purpose Round 2 Left-over sliced Pork with Homemade Mac-n-Cheese and Asparagus
Wednesday: Freezer Meal Poppyseed Chicken, Bagged Salad, and baked cinnamon apples
Thursday: Fast Food at Home Veggie Pita Pizzas with Turkey Pepperoni
Friday: Every Man For Himself Leftovers
Saturday: Freezer Meal Teriyaki Chicken with rice and grilled veggie kabobs
Try this at Home: Give yourself some space to plan – don’t try to do the planning, shopping and cooking all in the same day. I would say give yourself a week to plan and shop and do a little advance cooking (for the freezer meals, etc.)
You may be one of those lucky people who share the meal planning with someone else. If that’s the case, I suggest for your first time planning that you set aside a good hour or so to go through the exercise. It actually is a lot of fun to do this with another person.
I would love to hear what you are most excited about implementing into your schedule. If you have other tips and tricks for planning meals for a month share them with me. I am sure everyone will love to hear them too!
When Roger and I got married, we made the decision that I would pursue writing and speaking while being based out of our house so that our kids would have someone to come home to. This decision did not come without a price.
No one goes into writing for the money (OK it has worked out well for J.K. Rowling, but she is the exception, not the rule.) Before, Roger had been the sole support of three people – now that number was jumping to six.
At first, while still in the honeymoon phase, we did a lot of eating out. It is easy to fall into bad habits when you are busy, but there is a price for all that convenience. Not only did our food budget expand– so did our waistlines.
About a year ago Roger and I put ourselves on an eat-at-home challenge where – except for business meetings and my weekly Starbucks date with my son, Justen – we only ate at home or packed food to eat out for a month. Suddenly, we realized how much money we had been wasting on fast food and restaurant food. We have learned to eat at home on a more regular basis, but we are still fans of flavor and need to keep it interesting for ourselves and our kids.
So here is a short list of ways that we are working to keep our menus fun, but on budget as well:
Clean Out the Cupboards Cooking – This is when I take an inventory of what is lurking in our freezer, fridge and pantry and see what magic I can concoct out of it. There is a great site called SuperCook where you can punch in the ingredients you have on hand and it will give you suggested recipes for you to try at home. Make sure you take their tour so that you can use the website to its full capacity.
Cooking our own Chicken – It may seem obvious, but we were spending way too much on pre-cooked and shredded chicken for our salads, burritos, curries, etc. Now I just throw four frozen, boneless chicken breast halves into a glass baking dish, cover it with foil and bake for 45 minutes on 350. Once the breasts have cooled, I use my Pampered Chef Food Chopper to chop up the meat and we throw that chopped up chicken into everything.
This also applies to other large chunks of meat. As much as I love turkey on Thanksgiving, what I really love are the leftovers. After we have our requisite turkey and stuffing sandwiches for lunch on Friday, I lovingly package up the rest of the turkey for future use in stir-frys, casseroles, curries, etc. We actually prepare two turkeys at Thanksgiving – one smoked and one brined – to have a little variety and a lot of leftovers for us and our extended family.
Ham is another meat that I plan on using after we get it. We will have our “big meal” with that spiral cut ham, and then package up the leftovers for sandwiches, breakfast casseroles, etc.
LeftOversOn Purpose – Whether it is making a double batch of turkey meatballs for spaghetti on Monday and Italian Wedding Soup on Wednesday, or making a huge batch of Roger’s spaghetti sauce for dinner two nights in a row, planning for leftovers makes sense both time and money wise. (More on creating LeftOvers On Purpose later.)
Shop Once a Week – Oh, it is so hard to force myself to plan the meals, see what ingredients we already have and then shop for them, but when I do, oh the money and time that I save! If I don’t think ahead, I end up “stopping by” the store every other day and buying frozen food that is more expensive and a waste of time, energy and calories. (And we end up eating at 7:45 at night…) Even if I am determined on shopping once a week, I usually have to make at least one extra trip for something I forgot, but it does prove that we can live without oranges for an extra two days if push comes to shove.
Bulk Purchases – Yep – at first it is going to cost more. But in the not-so-long-run you are going to save time, money and gas by having your everyday items there and ready to use. Here is just a partial list of things that we have bought in bulk over the past year:
Oatmeal
Apricots (we buy them from a local farmer and freeze them)
Grass-Fed Beef
Flour
Spices
Pasta
Beans
Cereal
Rice
Vanilla
Coffee
Canned goods (tomato paste, tomato sauce, etc.)
Tuna
Hard Cheese (Parmesan, Romano)
We store the bulk purchase in air tight containers so they don’t go bad. When our freezer gets low we store some of the grains in the deep-freeze so that they take up space. (It is more expensive to run an empty freezer than one that is packed with food.)
Eat with the Seasons – If you are buying strawberries in December you are paying way more than your should. There really is a time for everything, and food is at the top of that seasonal list. Check out the farmer’s market section to see what is the best time of year to buy in your region, but here is a general guideline of some popular fruits and vegetables:
WINTER: Bell Peppers, Cabbage, Celery, Oranges, Radishes, Honeydew
Eat less Meat – I have been gradually reducing the amount of meat that go into our dishes, while trying to bulk up the veggies and alternate sources of protein (beans, meat-substitutes.) Our goal for each meal is that ¾ of the plate be plants. We are not always successful (we won’t even talk about the taquitos I had last night,) but we are learning new cooking skills as we scale back on all things carnivore.
One of the ways we are tiptoeing into less meat eating is by gathering tried and true recipes from our favorite vegetarians. Here are a couple from my friend and fellow author Cheri Gregory that you can try:
Walnut “Meat” Balls; Cheri Gregory
1 c. finely chopped walnuts 1 c. Ritz crackers, crushed fine 1 c. shredded cheddar cheese 3 eggs beaten 4-5 c. of brown gravy
Mix all ingredients (except gravy) together and form into small balls, (about the size of a large gumball.) Roll the balls in seasoned bread crumbs. Fry in a small amount of oil, turning 3 or 4 times until each side is golden brown Place meatballs in a casserole dish and pour the gravy over the meatballs. Bake at 350 degrees 45 – 60 minutes
Lentil Loaf ; Cheri Gregory
1 c. mashed cooked lentils. 1.5 c. Pepperidge Farms seasoned stuffing 2 beaten eggs 1 large can evaporated milk 1/2 c. finely chopped walnuts 2 packages G. Washington broth, golden 1/2 c. oil 1 large onion, minced
Combine all ingredients and pour into greased loaf pan. Bake at 350 degrees until browned and set, 45-60 minutes
Note: This is fabulous on sandwiches…just slice and slather on some catsup, cheese, avocado, lettuce, etc.
You are probably already eating meatless meals several times a week: cheese quesadillas, peanut butter and jelly sandwiches, veggie salads, vegetable soup, cheese and broccoli baked potatoes, oatmeal or other cereals for breakfast, bean burritos.
Waste not: Co-op with other friends – When my kids were younger, I had an informal network of friends where we would inform each other of sales at different supermarkets, and, in some cases, would pick up food that was on sale for each other. I’ll never forget when whole chickens were reduced to .29 a pound at our grocery store, but I was having a hard time getting there since I was babysitting a friend’s kids as a favor. Her thank you? Mary brought me six whole chickens from the store. Best babysitting tip I’ve ever received.
This is also a good strategy for bulk purchases – maybe you don’t want a 25 pound bag of flour sitting in your pantry, but dividing that flour with two friends suddenly makes the flour – and the price – that much more attractive.
If you are tight on space, co-oping with friends suddenly makes bulk purchases both affordable and manageable.
Learn to cook from scratch. OK – I want to be careful with this recommendation – I think cheating with prepared foods every once in a while is a fine idea – I don’t want to give the impression that eating on the cheap is so difficult that the Value Meal at your favorite fast food place starts to look like an easier solution. However, some things that are SO expensive at the grocery store are surprisingly easy to prepare at home. Just some examples:
Baked Lasagna
Mini Pizzas (made at home with pita bread – so much better for you as well.)
Muffins
Bread (especially if you have that bread maker from your wedding sitting around gathering dust)
Salad Dressings
Marinades
And be wary of that deli counter at your supermarket – occasionally picking up a roasted chicken can be a life saver – but if you pick up four meals in a row and do your regular grocery shopping on top of that, you are wasting a lot of money.
Cut your own veggies – Those packages of cut veggies are great if you are in a rush, but it is so much less expensive to cut your own. Don’t get me wrong – I love a quick easy bagged salad once in a while, but those tiny little containers of chopped onions? You could buy a whole bag of onions for the same price.
Save Your Sanity
Ecclesiastes 7:30 JB “God made man simple; man’s complex problems are of his own devising.”
Bulk Cooking: Some people are overwhelmed by the thought of bulk cooking, but to me, it is the simplest way to cook. We will be talking more about bulk cooking in the freezer cooking chapter.
Having a Pantry: Yes, having a pantry does save you time, money and your sanity. There is nothing that makes me crazier than having all the ingredients for a recipe except for that one, essential item. Having a pantry means I am more likely to have what I need on hand – or at least some way to substitute for it.
Create Your Own Cookbook: Having all your recipes in a centralized place keeps you from hunting down that recipe for Chicken Cacciatore you downloaded off your friend’s blog last week. I keep all the recipes I use on a regular basis in a binder with clear sheet protectors. The recipes are organized by types of recipes, (marinades, casseroles, BBQs, etc.) for easy retrieval and planning.
Grocery Unpack: One of the biggest ways to keep my head above water in the kitchen is to put away my groceries “well”. My usual temptation is to just to shove everything into place as soon as I walk through the door.
However, if I take the time to prep the food that I can before it goes into the fridge, I am going to have a whole lot less hassle when it comes to prepping dinner later on.
This has become even more critical now that our family is part of a farmer’s co-op. Every Thursday I drive to my pick-up spot and tote back a bushel full of veggies and fruits for us to eat over the next week. If I don’t prep those veggies right away, I will probably have that same giant bag of greens staring me in the face the next Thursday as well.
Here are some of the things I do to prep the food from the store and the farmer’s co-op as soon as I get home:
Pull out my salad spinner and start washing up all those greens.
Wash all fruits and veggies that can be washed (have to leave those strawberries alone until they are ready to be eaten, and then wash.)
Put all fresh clean fruits and fresh veggies in Debbie Meyer’s Green Bags (bags that make you produce last longer.)
Shred cheese in the food processor.
Divide up meat to be frozen. Bag and marinade.
If you have food on hand and have no idea what to do with it use Supercook. It is a new recipe search engine that finds recipes you can make with only the ingredients you have at home. The more ingredients you add, the better the results will be.
What do you need to change, start or stop doing so you have more time, money and sanity?
So as I’m writing this, Roger and I are driving over the Grapevine in So. California with snow coming at us sideways.
