Winter Greens: Asian Pear and Arugula Salad with Gorgonzola Cheese

SALAD. One word can mean so many things. Now-a-days, even green salad doesn't quite narrow it down enough. At restaurants, a green salad can mean iceberg-YUK!, a slice of tomato, cucumber and carrot; drenched in a boatload of dressing. Not very appealing is it? It doesn't sound good to me, not when a green salad can be SO amazing. 

I'm sure at some point over the last year I have mentioned that I love salad. By far it is my favorite meal, a big salad packed with everything good. The first time we traveled through France, after ten days or so, I was KA-RAVING salad. Some of you might find this a bit odd, but then Mr.P,  and my friends, would tell you that I am a little out-there. One evening I decided on a salad for dinner. First let me say that aside from the communication breakdown the waiter and I were having, he just could NOT comprehend 'just salad' for dinner. This was FRANCE for goodness sake! Didn't I know better? I was an American in search of roughage and I was not going to give in to this very French intimidation....so bring it on Mr.Frenchie! 

The waiter asked, "La Madame voulez-vous un steak avec cela?"  To which I replied,  "No sir, I would not like a steak with that..or frites." Then he tries, "Alors puis-je suggérer un poulet rôtis?" No. No not a roast chicken...just the salad please." By this point I was gettin' warm when he asked for the last time, "Peut-être le veau alors. C'est surtout bon ce soir. Nous sommes connus dans Versailles pour notre veau." I stared at him and stuttered, "Uhhhhh, yes....um-huh....yes...", I had NO clue what Frenchie was saying to me. He begins to point and I get it, "Oh, yes sir, I do understand that you are known for your veal, but I would just simply like the salad. Alone. Nothing else. Okay? You sure? Alrighty then. The. BIG. Salad." I worked hard to get that salad and it was divine my friends. It was packed full of dandelion weeds and things I had never seen,  but I wasn't about to say anything.  I kept my head down and just ate! The. Big. Salad.

This timeless, simple salad has the perfect mix of bitter, sweet, tangy and crunchy. Try it with green apples or Bosc pears if Asian pears are hard to find.

Asian Pear and Arugula Salad 

with  Gorgonzola Cheese

INGREDIENTS

• 1/2 cup walnut halves, candied if you like
• 5 to 6 cups arugula, cleaned and dried
• 1 pear, Asian is good
• the juice of one lemon
• zest of one lemon
• 1 tablespoon thyme
• 3 tablespoons extra-virgin olive oil, eyeball it
• 1 heaping tablespoon minced challot 
• 1 Tb Dijon mustard, Grey Poupon OR Honey, for a completely different flavor
• Salt and freshly ground black pepper
• 8 ounces Gorgonzola or Maytag Blue cheese crumbles 

WHAT TO DO

• In a small bowl, whisk the olive oil with the lemon juice, mustard or honey, and chopped thyme. Season the salad dressing with salt and pepper.
• In a large bowl, toss the arugula with the pear slices and walnuts. Add the dressing and toss well. Top with the crumbled cheese, sprinkle lightly with sea salt, and serve right away.

The great thing about salads is you can easily improvise if you don’t have or can’t find an ingredient. 

This recipe is really easy, give it a try...

...you'll be glad ya did!

ENJOY!

~THE DOMESTIC CURATOR~

RONDA

Kitchen Essentials: Cleaning Small Appliances

The small appliances you keep in your kitchen reveal the kinds of cooking and baking that you enjoy. They can be investments that endure, as long as they are well cared for and maintained. In general, you can wipe them down with a cloth dampened with mild dishwashing liquid and water, and dry with a soft cloth or paper towel. These are just a few tips on how to clean them more intensively ....and the slow month of January is the ideal time for such a task.

Blender

Wash the blender jar and cover in warm, soapy water; rinse and dry thoroughly or place in the upper rack of a dishwasher. Wipe the motor base, cutting assembly, gasket, and locking ring clean with a damp cloth; do not submerge in water or place in the dishwasher. For stuck-on residue, pour 1/2 cup water and 1/3 cup baking soda into the blender jar and run the blender briefly.

Auto-Drip Coffeemaker

Wipe exterior with warm, sudsy water; rinse and dry. Place carafe in top rack of dishwasher to avoid melting the plastic handle. When brewing becomes sluggish, fill the carafe with equal parts water and white vinegar. Pour into reservoir and turn it on. When several cups have run through, turn machine off and let sit for an hour. Turn machine back on and let it run through. Run clean water through machine a few times.

Coffee or Spice Grinder

Pulverize bread or uncooked white rice, which will pick up any lingering coffee or spices. If you have any residue or aromas left behind grind 1 tablespoon baking soda and wipe thoroughly.

Food Processor

If washing by hand, never use scouring pads or abrasive cleansers, and to avoid cutting yourself, use a nylon brush. If washing in the dishwasher, place the blade and disks in the upper rack. Do not immerse the base in water; clean with a damp cloth using mild dishwashing liquid if necessary.

Standing Electric Mixer

Wipe down the mixer each time you use it and periodically between uses. Wash beaters by hand unless they are stainless. (Automatic dishwashers can discolor brushed aluminum.) Wipe the base with a damp cloth or sponge. If the vent is clogged, loosen the dirt with a toothpick.

Toaster

Unplug the toaster once it has cooled. Carry it to the sink and pull down crumb tray, letting crumbs fall in sink (or turn upside down). Wipe crumb tray with a damp cloth, and shut. Wipe the exterior with a soft cloth dampened with mild dishwashing liquid.

Waffle Iron

Brush grids with a soft plastic brush or wipe gently with a paper towel while still warm (but not hot). Don't wash the grids with water or even wipe them with a damp cloth or sponge, or you will remove the layer of seasoning. If the seasoning begins to fade, wash with warm suds, rinse, and wipe dry, and re-season with unsalted butter or canola oil. Clean outside surfaces with a damp sponge or cloth; do not use abrasive cleansers.

Baking soda is also an excellent all-purpose cleanser in general. Place felt glides underneath countertop appliances to protect them and make them easy to move around. Keeping your kitchen appliances cleaned and ready to use preserves the investment you have made. Stop and take the time to clean your appliances...

...you'll be glad ya did!

ENJOY!

~THE DOMESTIC CURATOR~

RONDA

KING RANCH CHICKEN

I woke up this morning craving King Ranch Chicken, by far my favorite hibernating, comfort food, rainy day, deep South Winter meal. KRC was clearly formulated for such a day as this. It's not a health conscious meal...by far. In fact, if you made a New Year's resolution to eat better, LOOK AWAY NOW....if not get ready to cook-up your very own KRC. TDC disclaimer: you are now on your own. Regardless, the bottom line is I wanted  KRC this morning for breakfast. And let me just stop right here and state the obvious, when I am craving one thing and I end up settling and eat something totally different ....that craving is still sittin' there calling my name. In which case, I subconsciously try to fill that craving by doing what my mother calls 'heavy snacking'. For me it's better to make it, eat it and put it away. In doing so, I save myself unnecessary calories. Me and my mother, isn't she cute?

Jumping out of bed, I began digging through the pantry hoping I could throw together an impromptu King Ranch Chicken casserole. Low and behold...I had every single stinking ingredient minus the green bell pepper! Yeah me! I hope you enjoy my second favorite hibernating meal. As Martha would say.... it's a good thing. Excuse my pictures....I didn't even think to snap a photo before I ate!

If you're interested in reading about the King Ranch here's a good link.  In Texas, we have a Tall Tale about how King Ranch Chicken was concocted. Not sure if it's true or not but it makes a grand story. I do know this, if you are heading to the Texas/Mexico border you better make a pit stop before driving through the King Ranch. You can drive down highway 77 for an hour and not pass a thing....it's a little eery. Kingsville is your last chance for some time.

The Classic KING RANCH CHICKEN

INGREDIENTS     

• 1 onion, chopped
• 1 bell pepper, chopped
• 2 tablespoons vegetable oil
• 2 cups shredded cooked chicken
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can 10-ounce can  Rotel Tomato and Green Chilies
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 12 - 14 corn tortillas (six inch)
• 2 cups shredded cheddar cheese

WHAT TO DO

• Pour oil in large skillet. Add onion and green bell pepper; saute over medium heat until tender. Add chicken, cream soups, Rotel, and all seasonings. Stir and cook over medium heat until bubbly. 
• Tear tortillas into small pieces. Place half of the pieces in a 9x13 inch dish. Top with 1/2 of chicken mixture and 1/2 of cheese. Top with remaining tortilla pieces, remaining chicken mixture, and remaining cheese. 
• Bake at 350 for thirty minutes, or until bubbly and lightly browned around the edges.

TDC'S version of KING RANCH CHICKEN

INGREDIENTS

• 1 medium-sized onion, chopped
• 1 bell pepper, chopped
• 2 tablespoons vegetable oil
• 3 cups shredded cooked chicken
• 2 cans cream of chicken soup
• 1 can 10-ounce can Rotel Tomato and Green Chilies
• 1/2 cup salsa
• 1 can chicken broth
• 8 ounces Velvetta cheese, cubed
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Tostitoes {corn chips}
• 1 1/2 cups shredded cheddar cheese

WHAT TO DO

• Pour oil in a large saucepan. Add onion and green bell pepper; saute over medium heat until tender. Add chicken, cream of chicken soups, Rotel, salsa, chicken broth, Velvetta and all seasonings. Stir and cook over medium heat until the Velveeta melts and the pot is bubbly. It will be a bit soupy but the chips will absorb the liquid and your KRC casserole with NOT be slimy. 
• Place a layer of Tostito chips in a 9x13 inch casserole dish. Top with 1/2 of the chicken mixture and 1/2 of the cheese. Top with another layer of chips; pour over the remaining chicken mixture, and remaining cheese. 
• Bake at 350 for thirty minutes, or until bubbly and lightly browned around the edges.

It's DE-vine! Try it out on your family or dig through your pantry and invent your very own, one-of-a-kind casserole

...you'll be glad ya did!

ENJOY!

~THE DOMESTIC CURATOR~

RONDA

My Struggle with the KooKoo Bird and other such nonsense!

I woke up this morning to the sweet sound of what I thought were birds chirping. In reality, as I cleared the fuzziness from my head, yawned, then stretched, I realized once again it was just that same stupid, lone rouge bird in the tree outside of our bedroom window....and again it was before 4 am.. For the fourth night in a row, this bird, whom clearly can not tell time, has woke me up and I was less than thrilled. 

The night before last I was fortunate that Mr.P was STILL awake when our neighboring bird decided it was time for our nightly serenade. He was sweet enough to go out with his trusty tennis racket and 'beat' the tree in hopes that it would  scare off said bird. AND IT WORKED. Not so lucky last night, Mr.P was already snoring when 'she' began to croon. Do I wake Mr.P? I laid there and contemplated, to wake or not to wake...this WAS the question. Mr.P GIVES ME THE STINK EYE when I wake him in the middle of the night for such foolishness....and there have been many nights in the last 26 years that I have rolled over to this sweet face.

So as I lay in the dark, thinking, twiddling my thumbs, and really just trying to buy myself some time before I wake Mr.P....I wondered about this bird. Why is she singing in the middle of the night? It's dark. Doesn't she know it's dark? It's no where near dawn and yet she's awake. What's worse, she's keeping ME awake! What gives? What could this bird's reasoning be...if a bird reasons. This is what went through my head at 4:21 am this morning. 

Maybe she's menopausal. I know what that's like, I can almost forgive her. Maybe her baby chicks are out late and she's looking for them. I thought of this because Ms.E and friend 'reasoned' that Saturday morning at 3:30 am was the perfect time to head out the door hunting for the ingredients to make banana pudding. Needless to say, I was looking for my chicks! Here they are {self-portrait} making banana pudding at 4 something in the morning! Can you reason that?

Could be she's cold and lonely. Maybe she's singing for her sweetie to come and keep her company and warm. Possibly  she's a night owl like me and does some of her best worm digging in the middle of the night. Whatever her reasoning, she was awake....singing and working on the few nerves I've got left! I finally broke down and woke Mr.P around 5 am. He was not happy, but he didn't give me the stink eye as feared. In the dark he looked more like this.....  sweet huh?

Much better.... and as any good husband would do, he went out with his trusty tennis racket and whacked the tree for his wife. Not exactly dragon slaying but hey, I'LL TAKE IT! About the time we settled in to go back to sleep, Ms.E was up and heading off to the ER for her last day before classes resumed.....and just like that our night was over. Here's hoping my lovely neighbor, the  KooKoo bird, keeps it low tonight. I caught her sunning herself this afternoon in the holly bush, not looking a bit tired. I think she's mocking me....I need a nap!

HERE'S TO A GOOD NIGHT SLEEP

....IT'S A BEAUTIFUL THING!

Banana pudding anyone?

~THE DOMESTIC CURATOR~

RONDA

FYI: A dog whistle does NOT work on birds! 

It seemed to make them chirp louder....just saying.

Warm up Winter with a Mixed Flower Arrangement

Exotic cymbidium orchids warm up cool winter berries and skimmia in this crisp white and green  floral arrangement, which looks stunning in a hallway, master bedroom, dining room table or low coffee table. Bringing with it a bit of color and warmth into your Winter home.

Soft-stemmed anemones, white spray roses and cymbidium orchids soften the texture of this mixed winter arrangement. Cymbidium orchids grow on a very long stem, you will get the best use out of them by  inserting  individual heads  into orchid vials. It will give them stability and height for the design. The anemones may need replacing after a few days, but the other blooms should last up to 10 days if you keep them in fresh water.

Materials

Flowers and Foliage

• 6 white spray roses
• 5 cymbidium orchids
• 6 single white roses
• 10 hypericum berry stems
• 6 white anemones
• 10 skimmia stems

Other Materials

• green glazed flared vase, 7 inches high
• chicken wire
• florist's scissors

Possible Substitutions

• Trachelium for anemonies 
• mini amaryllis for spray roses 
• Singapore orchids for cymbidium orchids 
• berried ivy and rosemary for skimmia

How to Arrange

1. Place the chicken wire inside the vase and fill the vase with water.

2. Arrange the skimmia stems first. Keep turning the vase around as you add the foliage to create a fully three-dimensional domed effect. Do not add too much foliage at this stage.

3. Add the single roses next, placing the shorter stems around the edge of the arrangement and longer ones near the center to reinforce the domed effect. The flowers should look ordered, not muddled. Keep turning the vase so it faces you as you add the roses.

4. Arrange the hypericum berry stems and spray roses next, spacing them evenly throughout the arrangement. Push the flowers in slightly so that the tips of the skimmia leaves break up the curved contours of the blooms. Then add the anemones.

5. Finally, add the cymbidium orchids. They are quite dominant in this design, so it's worth arranging them last once you know where they will sit and look best.

These white anemones, with their frosty petals and cool purple centers, are perfect as a focal point against the lime-green berries, orchids and green foliage of this beautiful winter display.

BRING A BIT OF COLOR AND WARMTH INTO YOUR WINTER HOME...
...YOU'LL BE GLAD YA DID!

ENJOY!

~THE DOMESTIC CURATOR~

RONDA

CHOCOLATE TURTLE CAKE

If you need to entice someone OR would like to impress a crowd, this cake would be the way to go! It's a sure thing. I promise.

God made chocolate, caramel, and pecans to be eaten together, and their flavors meld perfectly in this stunning chocolate layer cake. It is made quick and easy by using a  store-bought cake mix and icing. Starting with  a devil's food cake mix and adding pudding plus chocolate morsels   gives you brownie-like cake layers. Fill and frost your cake with jazzed up ready-to-spread fudge frosting. The finishing touches are turtle candies and a drizzling of caramel ice cream topping. It couldn't be easier, not unless you could find someone to spoon feed it to you! Seriously, how could you possibly go wrong??

CHOCOLATE TURTLE CAKE

INGREDIENTS

• unsweetened cocoa
• 1 (18.25-oz.) package devil's food cake mix
• 1 (3.9-oz.) package chocolate instant pudding mix
• 3 large eggs 
• 1 1/4 cups milk 
• 1 cup vegetable oil 
• 2 teaspoons vanilla extract 
• 1 teaspoon chocolate extract
• 1 teaspoon instant coffee granules 
• 1 (6-oz.) package semisweet chocolate morsels 
• 1 cup chopped pecans 
• 1 (16-oz.) container ready-to-spread cream cheese frosting
• 1/2 cup canned dulce de leche
• 2 (7-oz.) packages turtle candies
• 1 (16-oz.) can ready-to-spread chocolate fudge frosting 
• 1 (12-oz.) jar caramel ice cream topping
• 1/4 cup pecan halves, toasted 

WHAT TO DO

• Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
• Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes.
• Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.
• Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.
• Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.
• Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator. 
• Serves: 12

Note:

The canned dulce de leche product is by Nestlé and available in a 14-oz. can. Don't worry about the fact that you are not using the whole can in your cake. Believe me....someone in your house will eat it right out of the can! It's quite thick, and when blended with ready-to-spread cream cheese frosting, makes a rich, caramel-flavored filling. Find it in your local market on the ethnic foods aisle. 

Extra-Crusty Baked Rigatoni with Beef Ragù

The month of January finds me hibernating. The hustle and bustle of the holiday season is over and here at Porter Central we kick it into low gear. The days are short and the cold nights are long, just the perfect time to rest, relax and re-group for the upcoming months. 

Other than catching up on paperwork and e-mails, I sit down every January and organize all of our important dates. The Spring of 2013 is expected to be a busy one. Curling up with my stacks of magazines, I enjoy sitting in front of the fire as I decide what projects to tackle this year. Soon enough I will be in the middle of my DEEP clean and restoring some order to our home, but for now I am SO thankful I have the chance to hibernate.

Extra-Crusty Baked Rigatoni with Beef Ragù

Few meals are as comforting as baked pasta. The perfect hibernation food. This recipe is by far my favorite for baked pasta....I have been preparing this meal for my family for what seems like forever. Any pasta would do but I like using large, ridged rigatoni. It gives you the pleasure of lasagna with less work.

SERVES 6 to 8

INGREDIENTS

• 1 lb. rigatoni
• 2 Tbs. olive oil, plus more as needed
• 1 yellow onion, chopped
• 2 garlic cloves, chopped
• 1 1/2 lb. ground beef
• 1/2 cup chopped fresh flat-leaf parsley
• 1 Tbs. dried oregano
• 1 large can (28 oz.) peeled and chopped tomatoes
• 1 cup heavy cream
• Salt and freshly ground pepper, to taste
• 1/2 lb. whole-milk mozzarella cheese, shredded
• 1 cup grated Parmesan or aged Asiago cheese

Directions:

• Preheat oven to 350ºF.
• Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente, about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a small amount of butter to prevent sticking. Set aside.
• In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes.
• Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. 
• Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes. 
• Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper. Return the rigatoni to the pot with the sauce and toss to coat well.
• Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.

Take some time to sit back this month and hibernate. Feeding your mind, soul and body will help you hit the ground running for Spring. Fix yourself a plate of baked rigatoni and curl up in front of the fire with your sweetie....

....you'll be glad ya did!

ENJOY!

~THE DOMESTIC CURATOR~

RONDA

A NEW YEAR OF EATING

Americans who celebrate on New Year's Eve with a bottle of champagne and a kiss at midnight have an important lesson to learn from the rest of the world: The arrival of the new year is meant for feasting. 

As the new year arrived around the globe, special cakes and breads were plentiful, as well as long noodles {representing long life}, black-eyed peas {representing coins}, herring {representing abundance} and pigs {representing good luck}. So, yesterday, if you found yourself eating for a prosperous 2013, you were definitely NOT alone. Millions of eaters the world over sat down and shared a meal with family and friends to usher in a wonderful, grand and substantial new year! 

In the south we eat black-eyed peas on New Year's Day. There are some party-goers that eat a bowl of peas at midnight. It's tradition. The mouth-watering meal above was prepared by Cappie, don't you just adore that name?? Her brother-in-law, Chuck, is her 'partner in crime' in the kitchen. Their New Year's Day meal included Pork Tenderloin with a peach and bourbon glaze. Cappie paired it well with Szechuan green beans, black-eyed peas w/kale and corn bread muffins. The New Year's Day eatin' at Cappie's house looks like it was DE-VINE! The P's ate peas.... Sorry for the pun, I couldn't resist!

Today, January 2, is National Cream Puff Day! I ask you,   can you think of a better way to kick-start an exciting new year full of scrumptious food than the eating of dreamy creamy puffs? Now, that's what I call a NY's resolution and a dreamy, creamy way to start off the New Year. 

Cream puffs are nothing more than a ball of pastry dough that is baked and filled with cream. Bakeries either slice the 'puff' in half and spoon the cream filling inside or pipe it in with a narrow piping tip on a pastry bag. Topped with a dusting of powdered sugar or a drizzle of chocolate sauce. You know what I'm talking about. ECLAIRS! 

Even though you may have already given the New Year a hearty salute with your feast of prosperity, I say keep the party going a bit longer. Either stop by your local bakery for that luscious eclair on the way to work today or create your own dreamy cream puffs. You'll be on cloud nine after one bite!

If you would like to try your hand at homemade cream puffs or eclairs you can find step-by-step instructions here.

Pamper your palate and eat a cream puff today...

...you'll be glad ya did!

ENJOY!

~THE DOMESTIC CURATOR~

RONDA

“If you're afraid of butter, use cream.”
― Julia Child

A DAY OF NEW BEGINNINGS

The New Year is come and there is no better time than this glorious day to reflect on a joyful 2012 that has passed. As we look forward to the possibilities that are ahead of us, we rejoice at the thoughts of our beloved family and friends and the events that have  mark our days with beautiful, loving memories. GOD IS ALIVE and ON HIS THRONE TODAY making our future always hopeful with anticipation of things to come. Will this be THE year? Never forget that Faith is the Substance of things hoped for, and the evidence of Things not yet seen. Isn't it a wondrous opportunity to be standing on the brink of a new year where the pages of our lives are blank, waiting for us to write our own words and thoughts upon them? God is so gracious to give us this chance not only yearly but daily, to start anew. Fresh. Forgiven. Today, for you, may be a day filled with family and feast or of simple contemplation and prayer, but New Year's Day will always be a day of remembering the past and looking towards the future with excitement. So take a moment today to celebrate and be truly thankful for all things in 2012 and I pray that 2013 brings each and every one of you contentment, peace and plenty!

"Here's to the bright New Year and a fond farewell to the old; Here's to the things that are yet to come and to the memories that we hold."

~an old Irish Toast

Happy New Year Dear Friends and Readers, near and far. May your 2013 be the best ever!

THE DOMESTIC CURATOR

~RONDA~