Vegan Chef April

My favorite pie? Pumpkin! I would eat it everyday if I could, but for that reason, I only make it 2 times a year, Thanksgiving and Christmas. Its the best Pumpkin Pie you will ever have. Period. Perfectly seasoned, smooth, and perfectly balanced, this pie will leave you wanting more. Mouthwatering Pumpkin Pie Makes one 8" Pie Pie should be lightly browned on top when it comes out of the oven. What You will need: 1 8oz can Pumpkin Puree 1 Premade Crust (I used Wholly Wholesome) 1 Tub Vegan Cream Cheese (I used Toufetti) 1 Cup Natural Sugar 1 1/2 TBS Cinnamon 1 TBS Pumpkin Pie Spice 1/2 tsp Allspice 3 TBS Whole Wheat Unbleached Flour 1/4 tsp Baking Soda 1/8 tsp Salt All ingredients pureed together. To Make: Enjoy! Pre-heat oven to 350.  Place pumpkin puree and cream cheese into food processor and mix until well blended. Add sugar, flour, baking soda, salt, and spices. Puree 30-45 seconds until well blended.  Pour all mixture into pie

We don't eat these often in my house due to the fact that we try to stay away from too much soy, but when we do, they are an absolute treat! The perfect replacement for an omelet and really customizable. You can use any veggies you like such as spinach, peppers, mushrooms, corn and even black beans. The base recipe and spices are the same, however. Here is what I used in mine today: Veggie and Cheese Breakfast Scramble Makes 2 large portions Adding veggies to the pot  What you will need (base recipe): 1 Package Firm Tofu (drained) 1/2 Package Daiya Mozzarella Shreds 1 Red Onion (diced) 1/4 Cup Cilantro (minced) 2 Green Onion Stalks (chopped)  1 TBS Olive Oil  1 TBS Curry Powder 1/2 TBS Tumeric 1 1/2 TBS Garlic Powder 1 tsp Fresh Ground Black Pepper 1 TBS Sea Salt Veggies used in this recipe: 4 Dino Kale Leaves (stems removed and chopped) 1 Package of Bunapi Mushrooms (bottom removed and mushrooms separated) 1 Tomato (chopped) 1/2 Cup Broccoli 1 Av

I concocted this recipe by trial and error, simply out of need. Every year on Christmas Eve, I make a spiced rum cider. However, a couple years ago, I looked everywhere for those prepackaged mulling spices, but everywhere I looked, they were out. I decided that t I would just grab some whole spices and make my own. After all, there isn't actually anything magical in those prepackaged spices, except maybe some added chemical preservatives. The first time I made it, I didn't put enough spices in, the second time, I forgot to put the sugar, but the third try was a charm, and that is the recipe I have stuck with ever since. Perfect Holiday Cider     Makes 8-10 Glasses What you will need: 1/2 gal 100% Organic Apple Cider (you can juice your own apples, if you want..) 1/3 Cup All Natural Cane Sugar Peel of 1 Orange (you need the whole peel, including the rind) Peel of 1/2 Lemon 1/2 tsp Lemon Juice 1 TBS Whole Cloves 1.5 TBS Whole Allspice 4 Cinnamon Sticks 1 TBS G

Great recipe that is ready in 4 hours and you don't have to do much! Black Bean and Chickpea Crockpot Chili Serves 6-8 Prep Time: 5 minutes Cook Time: 4-8 Hours You will need: 1/2 Package Beyond Beef Feisty Beef Crumbles 1 16oz Can Crushed tomatoes 1 8oz Can of Black Beans (drained) 1 8oz Can of Chickpeas (drained) 1 Yellow Onion (chopped) 3 Cloves Garlic (minced) 1 Red Pepper (chopped) 1 Green Pepper (chopped) 1/4 Cup Nutritional Yeast 1 TBS Fresh Ground Pepper 1.5 TBS Sea Salt 1-2 TBS Chili Powder (depending on level of spice you want) 1/2 tsp Crushed Red Pepper (depending on level of spice you want) 1 TBS Garlic Powder 1/2 TBS Mustard Powder 1/2 TBS Onion Powder 1/2 TBS Olive Oil To Make: Place oil in the bottom of the crockpot. Add garlic, onion, beans, peppers and beef crumbles to crockpot. Add all spices. Add tomatoes last and stir. Set crock pot on High and cook 3-4 hours. If leaving it for more then 4 hours, turn crockpot on l

Delicious recipe, although it does take a fair amount of attention. If you are looking for something easy that you can just start and forget about, this is not the meal for you. However, if you have the time to dedicate, it is absolutely the best corn chowder you will have. In the wise words of my husband, "this is really good soup!" Roasted Pepper Corn Chowder Serves 6-8 Total Time: 1.5 Hours Calories (per 1 Cup): 150-200 Keeps: 5 days in the fridge. (You can also freeze it for up two 2 months if you want a handy meal!) What you will need: 8 cups Vegetable Broth 1 can full fat coconut milk 4 Yukon Gold Potatoes (cut into 1in pieces) 2 Carrots (chopped) 3 Celery Stocks (chopped) 4 Cobs Yellow Corn 5 Cloves Garlic (minced) 1 Large Yellow Onion (chopped) 4 Poblano Peppers  1 Red Pepper 1 Green Pepper 1 TBS +1 tsp Fresh Ground pepper 1 TBS + 1 tsp Garlic powder 1.5 TBS + 1 tsp Sea Salt 1 TBS +1tsp Olive Oil 1 TBS sage 3 Bay Leaves *Option

Tropical Green Breakfast Smoothie Serves: 1 Prep Time: 5 Minutes Happy Thursday! A hot day calls for a delicious breakfast smoothie, and here is my latest creation: What you will need: 3/4 Cup Unsweetened Almond Milk (you can also use coconut water for a more tropical flavor) 1 Small Frozen Banana  1 Scoop Vanilla Protein Powder (I used Vega Protein Smoothie) 3/4 Cup Watermelon 1 Cup Spinach To Make : Place milk in blender. Next, add protein, watermelon, and spinach. Blend for 5 seconds. Add frozen banana and puree until all mixed (about 15-30 seconds). Serve in a tall glass and enjoy!

Pictured: Potato Salad served with Beyond Meat Beast Burger with avocado and Daiya Cheddar on Sourdough Toast. Everyone and their mother has a potato salad recipe. Some people like mustard in their salad, others like eggs, everyone has a specific flavor potato salad they grew up with. For me, I used to live eggs and mustard in mine. However, when I no longer ate eggs, I had to come up with my own "secret" potato salad recipe. Follows is my original recipe; it took me many tries to get it perfected. No matter what you fancy in your salad, this one will blow them all away, guaranteed! This salad is creamy and flavorful and not too heavy. Its a perfect recipe for any occasion from a picnic to a pot luck. Truffled Potato Salad Serves: 5-10 (depending on if you eat it on the side or as a main dish) Cook Time: 12-15 minutes Prep Time: 25 minutes What you will need:  1.5lbs Golden Potatoes (about 10-12 small potatoes) 4 Stalks Celery (chopped) 1 Green Pepper (c

Here is my recipe for my perfect banana bread. Enjoy warm or at room temp. My secret is using cocoa nibs so that you get that extra crunch of chocolate without all of the extra sugar. Cocoa and Walnut Banana Bread Serves: 8-10 What you will need: ¼ cup Unsweetened Almond milk ½ tsp Apple Cider Vinegar ½ c Vegan Butter (I use smart balance) ¾ cup Brown Sugar 4 Very Ripe Bananas (mashed) 1 tsp Vanilla 2 cups Unbleached Flour 1 tsp Baking Powder ½ tsp Baking Soda ¼ tsp  Cinnamon ¼ tsp Salt ¾ cup Chopped Walnuts ¼ Cocoa Nibs (unsweetened) To Make: Preheat oven to 350F. In a small bowl, stir together almond milk and vinegar. Set aside for a few minutes. In a large bowl, cream together vegan butter and sugar. Add bananas, vanilla, and milk mixture and whisk. In a medium bowl, stir together flour, baking powder and soda, cinnamon, and salt. Add dry mixture to wet and beat just until all of the flour is moistened. Fold in walnuts and cocoa nibs

I was at the health food store today when I came across these: I remember I had a friend that had tried edamame noodles and she really enjoyed them, so I thought that I would give these a try. When I got home, I decided to mix them with my favorite sauce (an artichoke pesto) and some sautéed veggies (carrot, onion, mushrooms, celery, green onion, and green pepper). The noodles themselves blended well in the recipe, although I had a hard time getting them apart, and they actually tasted pretty good. Pros: Quick cook time.The noodles only need 1 minute to blanch then they are ready. They blend well with sauce. They taste really yummy. They are soy free, dairy free, gluten free, and non-GMO. There is only 15 cals per serving, 0g fat, 2g carbs, and 0g sugar. There are several different varieties. Cons: The texture is soft and a bit chewy/rubbery. The noodles stick all together and are hard to cut up. When the package was opened, the noodles an earthy smell (kind of like mus

With fall coming up, I have seen an increase in those yummy fall vegetables like butternut squash and zucchini. These vegetables are delicious in all kinds of recipes such as soups, veggie bakes, and yes, even on pizza. This pizza is not your traditional pizza as it has no sauce, just delicious vegetables and spices, and of course, pizza wouldn't be pizza without cheese. Fall Vegetable Pizza Servings: 6 Med. Slices Prep Time: 10 minutes Cook Time 15 minutes You Will Need: 1 Pre-made Whole Wheat Pizza Dough (you can also use a corn meal crust) 1 Small Butternut Squash (peeled and cubed) 1 Small Zucchini (chopped) 1 Small Yellow Squash (chopped) 1 Tomato (chopped) 1-1 1/2 Cup Daiya Mozzarella Cheese Shreds 4 Cloves Garlic (minced) 1 TBS Olive Oil 1 tsp Onion Powder 1 tsp Dried Parsley 1 TBS Nutritional Yeast  Arugula (to top pizza with) To make: Set pizza dough out for 30 minutes to let rise and preheat oven to 400. Hand stretch do

I had gotten some polenta the other day at the grocery store and I was pondering what I could make with it. I decided on going the Mexican flavor rout with black beans and zucchini. My husband kept going back for more, and he just kept scarfing it down! That is where the cleaver name came from: Give Me More Fall Veggies  Prep Time: 5 Minutes Cook Time: 20 Minutes Servings 3-4 What you will need: 1 Red Onion (chopped) 3 Garlic Cloves (minced) 1 Zucchini (chopped into 1/2" pieces) 1 Yellow Squash (chopped into 1/2" pieces) 1 Package of Beech Mushrooms  ( cut off brown bottom) 1 Red Pepper (chopped) 1 TBS Sea Salt 1/2 TBS Black Pepper 1 tsp Chili Powder 1 tsp Onion Powder 1 tsp Garlic Powder 1/2 TBS Mustard Powder 1/4 Cup dry Black Beans* (or 1/2 can of canned) 1 TBS Olive Oil Optional: Polenta and  Homemade Guacamole To Make: 1) Heat Oil in pan on Medium. 2) Once oil is hot, add onion and garlic and cook 2 minutes. 3) Add the

Normally, we do not eat a lot of processed food. However, the other day, I was in this little specialty foods market close to my work. I had to stop and get some farro (I had just run out and I wanted to make a salad) and right above that, I noticed a book in the big lettering of Daiya Cheese! I picked up the box and looked at it. It was basically a vegan and soy/gluten free version of Velveeta or Delux mac & cheese (in my former days, I used to love these box mac and cheese). Well I just had to get it to see how it stacked up to my beloved cheesy brands. Last night, after a really late shift at work, I decided to try it. After cooking the pasta for about 8 minutes, I drained it and put it back in the pan with the pan. Then for the test. I cut open the cheese packet and out dripped gooey, melty, creamy cheesy heaven. As I mixed it, it did look exactly like the brands I was used to. Next came the taste test. I took a bite, and my mouth exploded with joy! It was even better

This guac goes super well with so many recipes, on top of tacos, or even as a vegetable dip! Be careful, its VERY addictive: Famous Guacamole: Servings: 8-10 Prep Time: 5 Minutes What you will need: 4 Regular Avocados (cut in half with the pit removed) 4-5 Cloves Garlic (peeled) 4 Green Onions 1 Cup Cilantro (rinsed) 1 Cup Salsa Verde 2 TBS Lime or Lemon Juice 1 tsp Chili Powder 1 TBS Sea Salt 1/2 TBS Fresh Ground Pepper 1 tsp Onion Powder 1 tsp Garlic Powder What to do: Place salas and garlic in food processor. Scoop avocado into food processor using a spoon to scoop out all of the avocado meat. Place the rest of the ingredients in the food processor and pulse or mix until smooth.  Enjoy with your favorite recipe! I pare it with my sweet potato burritos.  Note: will keep in the fridge for up to 3 days. The top layer might turn brown after a day, so just scoop out the brown if desired on days 2 and 3. Throw out after 3 days or if who thing

These burritos are super easy to make, require little prep time, and are packed full of delicious flavor. They also pair well with guacamole (see recipe on main page for the best homemade guac!) You can put this in a corn or flour tortilla, taco shell, or just eat it out of a bowl or on top of your favorite rice. Crockpot Sweet Potato and Blackbean Burritos  Makes: 5-6 big burritos Cook time: 3-6 hours Prep time: 10 minutes What you need: 1 Sweet Potato (peeled and chopped) 1/2 cup packaged Black Beans  1/4 cup Frozen corn 1 Yellow Onion (chopped) 4 Cloves of garlic (peeled and minced) 1/2 Cup water+ more to soak beans 1 TBS Sea Salt 1 TBS Pepper 1/2 Cup Salas Verde (medium) 1/2 TBS Cumin 1 tsp Ground Coriander La Tortilla Factory Olive Oil Tortillas 1/4 Cup of Spinach (per burrito) 1 TBS Olive Oil To make: Place beans in bowl and cover wit water and soak over night. Place oil in the bottom of the crock pot. Add all ingredients to crock

This is such a great dish and can be served either warm or cold. It is also a great dinner that can be refrigerated and eaten for a bunch the next day. This dish is high in fiber and taste amazing! It is a little higher in calories, but it is for a hefty serving (about 1.5 cups).  Warm Pesto Pasta Salad Prep Time: 5 Minutes Cook Time: 20 Minutes Servings: 5-6 Calories: 400-460 per serving What You Will Need: 1/2 Box of Elbow Noodles 1/2 Container Grape Tomatoes (cut in half) 2.25oz Pine Nuts 4oz Fresh Basil 1 Green Pepper (chopped) 1 Red Onion (chopped) 5 Cloves Garlic (peeled) 1 8oz Package Baby Bella Mushrooms (chopped) 3 Stalks Celery (chopped)  3/4 cup Nutritional Yeast 1/4 cup +1 TBS olive oil 1 TBS Fresh Ground Pepper 1/2 TBS Onion Powder 1/2 TBS Garlic Powder 1/2 tsp Mustard Powder 1 TBS Sea Salt 1 TBS Lemon Juice To Prepare: Place 1 TBS olive oil in pan and turn to medium heat. When oil is hot, place mushrooms, pepper, onion, and

This is the best chili recipe I have made as of yet. High in protein, low in fat, cholesterol, and calories, and tons of flavor. And best of all, super easy to make! Just put everything in the crockpot and let it cook while you are at work!  Quinoa and Black Bean Chili Servings: 6-7 Calories: 153-300 per serving  Prep Time: 15 Minutes What you will need: 2¼ cups Vegetable Broth ½ cup Uncooked White Quinoa 1 Cup  Black Beans (can also use 1 can black beans and omit black bean cooking; see note below) 1 10oz Container of Grape Tomatoes 1 Red Bell Pepper (chopped) 2 Carrots (chopped) 1 Yellow Onion (diced) 4 Cloves Garlic (minced) ½ small Chili Pepper* 2 tsp Chili Powder 2 tsp Salt ½ tsp Mustard Powder 1 tsp Garlic Powder 1 tsp Ground Black Pepper 1 tsp Ground Cumin 1 tsp Oregano 1 TBS Olive Oil 3 TBS Nutritional Yeast ½ cup Corn Kernels 1 Avocado (cubed)* Cheese of your choice for garnish (I used Daiya)* *optional NOTE: If you are using dried

This week I have been working a lot! I don't mind, but with my extra hours, I have not had the time to cook elaborate or time consuming meals. That is where my handy dandy crock pot comes into play. I have been craving Indian food lately, so I scoured the internet for indian crock pot recipes when I cam across an Indian lentil recipe and another for a recipe that had sweet potatoes in it. They both sounded so yummy, I couldn't choose, so I decided to put them together. The result? A flavorful combination that left my taste buds dancing and my craving more then satisfied: Crockpot Masala Sweet Potato Lentils Servings: 8-10 Prep time: 10 Minutes Cook time 3.5-6 hours Calories: 150-180 per serving You will need: 1 Cup Red Lentils (uncooked) 1 Medium Orange Sweet Potato (peeled diced into 2" pieces) 1 Yellow Pepper (diced) 1 Orange Pepper (diced)  1 Medium Yellow Onion (diced) 1/2 Head coliflower  4 Cloves Garlic (minced) 1 15 oz. Can Diced Tomatoes (

Fall is almost here, but in the bay area, that can mean cold, foggy weather or warm, sunny, summer type weather. Today was one of those cold days. I also happened to be working all morning and after working a lot this week, I really didn't want to spend my only night off this week cooking dinner. I love crockpot meals, they are easy to make,, and you don't have to worry about standing over a stove to stir a pot. Normally, I am not a huge fan of cauliflower, in fact, I usually don't eat it. I dislike the texture and it is so tasteless that most of the time I avoid it all together. However, I saw this recipe on Buzzfeed that talked about using cauliflower instead of noodles in mac and cheese. That sounded interesting to me, so I was going to give that a try, but I ended up making a cheese soup with it instead.It was absolutely delicious; it tasted just like "regular" cheddar soup with real cheese and cream, and I didn't even notice the cauliflower in it. My husb

Avocados are so delicious any time of the year. They are high in vitamins and omega-3s are are very filling, not to mention tasty in many different recipes, particularly salads. I went to this little market near where I work and I saw these huge, perfectly ripe avocados for only $1.99 (in SF, a great deal considering how big they were). After purchasing these beauties, I put them in the fridge to get them cold and decided to make a salad. Early this afternoon, we went to a picnic held by my husband's work, where they had lots of yummy treats. After eating so many calories earlier in the afternoon, I needed something lower in calories and higher in veggies and fiber for dinner. Salad was the way to go: Avocado Salad on Spinach Calories: approx. 220 per serving Servings: 2 Prep time: 10-15 Minutes What you will need: 1 Avocado (cubed) 1/2 Cup Grape Tomatoes (cut in half) 2 Green Onion Stalks (diced) 1/4 of a Red Onion (diced) 1/2 Green pepper (chopped)

I love hummus. It makes such a good snack, meal, spread, sandwich topper, dip, etc. I usually buy a stormed hummus (all natural of course) but nothing beats homemade hummus when I have the time to make it. Recently, one of my good friends made a homemade basil hummus and it was so delicious, that I decided to make my own version, and it turned out so delicious, and it only took 5 minutes! Basil Pesto Hummus Serves: 4-5  Prep time: 5 minutes What you will need: Food processor 1 can Garbanzo Beans (drained and rinsed) 3-4 cloves peeled Garlic 2 TBs quality Olive Oil (I wouldn't recommend using extra virgin as it doesn't add enough flavor) 1/2 tsp Lime Juice 1 tsp Paprika  (thats my secret for it being so yummy) 1 TBS Sea Salt 1/2 TBS fresh ground Pepper 1 tsp Onion Powder Place all ingredients in food processor and blend until smooth (about 30-45 seconds). Serve warm or chill for 30 minutes. Enjoy with crackers, fresh cut veggies, or however you like y

One of my all time flavor combinations is sweet potato and avocado. Something about the sweetness of the potato and the cool creaminess of an avocado just go so well together. I discovered this combination several years ago but in the form of a filling for a burrito. It was a recipe for a sweet potato and blacken crock pot filling and the recipe called for avocado as a garnish. I though that is was a weird combination, but I gave it a try, and to my surprise, fell in love. Since then, I have experimented with this flavor combination and have created many successful recipes; my latest being a salad. Give it a try and let me know if you made any changes that added to the overall greatness of this combination. You can also turn this into a tasty burrito if a salad doesn't hit the spot. Just use your favorite tortilla or taco shell instead of the mixed greens. Happy eating! Warm Sweet Potato and Chickpea Salad with Creamy Avocado Dressing Serves: 3-4 Prep Time: 7 Minutes Cook

Pesto Pasta is one of my absolute favorite meals. It is so tasty, especially with a homemade pesto sauce. Many people think sauces are complicated and hard to make, but this one is super easy and takes about 5 minutes total!  Vegan Pesto Pasta Servings: 5-6 Prep Time: 10 minutes Cook Time 10 Minutes What you will need: Pantry: 1/2 box of your favorite Rotini Pasta (I used Barilla Veggie Rotini) 1/3 Cup Olive Oil + 2 TBS for sautéing  1/3 Cup lightly salted or unsalted Cashews 1/2 Cup Nutritional Yeast 1.5 TBS Sea Salt  1/2 tsp Onion Powder 1/2 tsp garlic powder Fresh: 4-5 Cloves of Garlic (peeled) 2 Cups fresh Basil 1 TBS Lemon Juice 1 Green Pepper (chopped) 1 Red Pepper (chopped) 8oz Baby Bella Mushrooms (sliced) 5 Green Onions (diced) 1/2 Red Onion (diced) 3/4 Cup halved grape or cherry Tomatoes Directions: For Pesto sauce Place cashews in food processor and pulse 5-7 times. Add 1/3 cup oil, garlic, yeast, basil, lemon juice, spices, and salt

In June, my husband and I decided we were going to loose 10% body fat each. Before that, we had been eating less healthy then normal, and were not working out regularly. Yes, we both had crazy demanding schedules, but we were not making time for ourselves. After getting a fat caliper and taking body measurements (including weight) we both decided we were not happy with where we were at and wanted to make a change. At first, it was really hard to get our buts in the gym and regularly work out. Before deciding on this change, I was going to the gym 3-4 times per week, but all I did was either run on the treadmill or do my cardio on an elliptical. Well, I had been doing just these two things for the past 8 months, so my body had gotten used to it. When we decided we were going to take up the challenge of body change, I drastically changed my workout regime. Instead of just doing 45 minutes of the same cardio, I added 2 days of strength training (weights, kettle bells, etc) which I did for

Many people have been asking me what my favorite protein powder is. I have tried a lot of different protein powders trying to find the right one. There are a lot of different powders out there all claiming to be "good tasting" high in "nutritional value" and the like. Well after trying a lot of different powders, my favorite thus far had to be the "Vega" protein powder. I have tried all of their flavors which include, Berry, Vanilla, Chocolate (my favorite), and Tropical. I am not a huge fan of the berry as it smells like fruit loops, but kinda has a odd flavor and doesn't seem to mix well with anything. However, the rest of these flavors are great. I can mix them into smoothies (see other recipes) or just mix them with a liquid and drink a quick protein shake. The powder mixes really well into liquid and you are not left with a gritty or chunky texture like a lot of other protein powders. The vega powders mix smoothly into liquid. I like to mix the tr

I love smoothies for breakfast, they are a fun way to have a quick breakfast on the go. Even though some days, I get to busy to make a smoothie and opt for a quick protein shake, I still enjoy creating new delicious smoothies. My absolute new favorite is the mint chocolate chip smoothie. This version taste just like the ice cream with the same name, only its much lower in sugar and fat, higher in protein, and overall, a lot better for you! Mint Chocolate Chip Smoothie  (Serves 1) What you will need: 1 Cup Original or Unsweetened Almond Milk 1 Cup Spinach 1 Scoop of Vega Chocolate Protein Powder (or your favorite Chocolate Protein Powder) 1/2 Tsp Unsweetened Cocoa Powder 1 TBS Unsweetened Cocoa Nibs  1/4 tsp Mint Extract (you can sub 1-2 fresh mint leaves) 1 Frozen Banana Directions: 1. Add all ingredients except banana into blender and "mix" or "blend" for 30 seconds. 2. Add frozen banana and blend for 45 seconds. 3. Pour and enjoy!

          I was not always a vegan. In fact, I am not a strict vegan, but my husband is. When I started cooking vegan food for him many years ago (at that time I was a meat eater, but have since become a strict vegetarian), the only "vegan" food I knew how to make was (surprise, surprise) salads. Honestly, they always consisted of the same ingredients: romaine lettuce, cucumber, tomatoes, green peppers, tofu, and oil and vinegar dressing. BORING!                  Well as you can image, we got tired of those salads pretty quickly. That is when I started experimenting in the kitchen. At first, most of my experiments didn't come out very well,(some of them were even completely in-eatable), but my husband was a trooper and always thanked me for the meal, even if it was unappetizing (several years later, he told me how bad I used to be, but by then, I was able to laugh about it).                 After experimenting for a while, and failing miserably, I started to notice i