Dreams

I had the strangest dream last night: one of my teeth fell out!

According to a friend, this is a direct result of having braces on my teeth in my early teens...

So I did a little reading.

Apparently, it is a common dream, regardless of whether or not you had braces. Other 'dream interpretation' resources attribute this to insecurity; possibly about finance, or appearance*. Well, there's certainly a broad spectrum of potential insecurities, eh? LOL!

Anyways, in the dream, I was sleeping on the couch at someone's house (a client, I won't mention his name) while Casey was busy working on an audio track for a job that was an all-nighter rush order. As I rolled over on the couch, I had an odd stabby sensation in my mouth, and upon sitting up, I discovered that my tooth was loose. It was the eyetooth on the right side, and it was barely hanging on by a thread. Gross! So, with no other options—it obviously wasn't going to just push back in and survive—I grabbed it and yanked it out.

Feeling that blank spot along my tooth-line was bizarre, and I thought of James "Wiz" Wisniewski (Blackhawks defenseman)**.

Since Casey was busy in a session or whatever, I couldn't just barge in to tell him; I'd have to deal with it myself. Searching for a mirror (for some reason, in dreams, I can never find a bathroom!), I found one in a hallway, and flashed a grin to see how bad it was. Again, I thought about Wiz. I wondered if I'd be able to fix the issue before anyone else noticed.

I found a phone and called my regular dentist, Dr. Gordon. For whatever reason, I had dialed the wrong number, and reached him at home. My intention was to call his office and leave a message, saying I had an urgent problem, but was not in any pain. So, when he answered the phone, I was surprised. Immediately, I apologized and tried to figure out my mistake. Dr. Gordon wasn't phased—although it must have been very late at night, or very early in the morning—and he offered to meet me at his Hawthorn Woods office. (Dr. Gordon does not have an office anywhere near there!)

At this point, I had to tell Casey what was going on, but I had set the tooth down somewhere while I was either searching for a mirror or calling the dentist. So, now I'm looking all over for the damn tooth, and my car keys, because I intend to go meet Dr. Gordon.

Searching in dreams is a common theme for me. The items I'm looking for vary, often it is a person I need to save, or my cat, or I think my car has been stolen. Or a tooth. You know, that's just how it goes.

So I think I woke up before anything more happened. The cat was walking across me, and I was afraid to run my tongue around my mouth. But I did, and all of my teeth were still intact.






* **References:
http://www.defectiveyeti.com/archives/000889.html
http://www.bellaonline.com/articles/art10573.asp
http://sports.yahoo.com/nhl/players/3571

BBQ Salmon "Meatloaf"

I love salmon, even the canned stuff that many people turn up their noses at. I was first introduced to the concept of barbecued salmon at a Chicago restaurant called "Bandera." This is a low-brow take on that distinction of flavors. You'll be surprised how well it works out. Seriously.

BBQ Salmon Meatloaf

2 cans salmon, drained, cleaned and boned
2 eggs
2 handfuls All Bran Garlic Herb crackers, crushed
1/2 c. shredded cheddar
1 t. dried chopped chives
1 c. KC Masterpiece Hickory Brown Sugar BBQ sauce

1. Heat oven to 400˚.
2. Butter a loaf pan, preferably glass or ceramic.
3. In ziplock sandwich bag, crush crackers into crumbs; pour into mixing bowl.
4. Add salmon and eggs to bowl; mix well. (I use a pastry blender because it mixes out chunks and your hands won't smell nearly as much like salmon!)
5. Stir in chives and cheddar.
6. Plop into loaf pan, pat into shape, and pour BBQ sauce over top. (the 1 cup measurement is an approximation; use as much or as little as you like.)
   
7. Bake 25-30 minutes at 400˚ or until sauce is bubbly on sides.
8. Let rest 5 minutes before slicing.

Kicka$$ Brownies

Once you have made and tasted these, you will understand the naming process. No, really. They are probably the best brownies EVER. No, really! Simple, yet so incredibly tasty.

Goldie's Brownies

1/2 c. butter (1 stick)
1/2 c. cocoa
1 c. sugar
1 egg
1/2 c. flour
1/4 c. half-and-half (or whipping cream)
1 t. vanilla extract

1. Heat oven to 350˚.
2. In medium sauce pan, melt butter; stir in cocoa powder. Stir over low heat until smooth. (the luscious chocolate aroma will just about knock you out at this point, but please try to maintain consciousness, okay?)
3. Remove from heat, and stir in half-and-half. Then, blend in sugar, flour, egg, and vanilla.
4. Pour into greased 8-inch square baking pan.
5. Bake 25 minutes. DO NOT OVERBAKE!
   

NOTES: Options include mixing in nuts, or topping with mini marshmallows and chocolate chips, either of which have been well-received by all who know me. You could also choose to flavor them with almond extract, or a shot of Kaluha in place of the vanilla extract.

Ya gotta laugh...

Okay, this just amused me to no freakin' end...

http://www.myrapname.com/


From now on, you can call me:
GG Diva Booty a.k.a. Foxy Trip
Magic Triple G
Miss G Goldie Trixx
G Booty Chill
Hot Goldie

Or, if you really know me:
TT Cookies a.k.a. Lil' Cakes
Butter T

SMINTS!

Smints are back!!!! Holy cow!!!

I have been looking for these wonderful, tiny, little mints for like two years now, unsuccessfully.

We were just at the "vacation" Strack's and while standing in the check-out lane, I turned my head, and what did I see...?

SMINTS!!!!

For those of you who are not familiar with Smints, they are teeny-tiny little mints that have a lot of flavor. But it isn't an overwhelming flavor like Altoids.

Try some today!!!

Everybody's Favorite Cookies!

This is one of my never-fail cookie recipes. They are excruciatingly tasty and completely irresistible. Do not have these cookies around the house if you plan on dieting. The good news is that they never last very long!

Chocolate Chip Pan Cookies

2 1/4 c. unsifted flour
1 t. baking soda
1 t. salt
1 c. butter (2 sticks)
3/4 c. sugar
3/4 c. packed brown sugar
2 t. vanilla
2 eggs
2 1/2 c. semi-sweet chocolate chips

1. Heat oven to 375˚. Grease 9 x 13 baking pan.
   
2. In small bowl, combine flour, baking soda and salt; set aside.
3. In large mixing bowl, beat butter, sugar and brown sugar until creamy.
4. Add vanilla and eggs; beat well.
5. Gradually add in flour mixture; mix well.
6. Stir in chips by hand.
7. Spread into prepared baking pan.
8. Bake at 375˚ for 30 minutes.
   

NOTE: These are the ones I made for the Super Bowl party...gone in a few hours...

Uncle Kevin's Maple Cheesecake

Last year Uncle Kevin had brought this to our house for the Super Bowl party, and it was absolutely divine. I finally (just today, in fact) managed to get a loose interpretation of the recipe out of him. This is what he told me:

Uncle Kevin's Maple Cheesecake

crust:
1 1/2 c. finely crushed graham crackers
1/4 c. finely chopped butternuts (and/or ground almonds)
1 T. sugar
1/2 c. butter, melted

filling:
2 pkgs. (8oz.) cream cheese, softened
2 containers (8 oz.) sour cream (Kevin says he actually used only 1 container)
3 T. blueberry honey (approximately)
1/4 c. pure maple syrup (approximately)
3 T. flour
1 t. vanilla
3 eggs, slightly beaten

1. Preheat oven to 375˚.
2. For crust, in a bowl combine crushed graham crackers, nuts, and 1 tablespoon of sugar. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.
3. For filling, in a large mixing bowl beat cream cheese, sour cream, honey, maple syrup, flour, and vanilla with an electric mixer until combined. Beat in eggs until smooth.
4. Pour filling into crust-lined pan. Place the pan in a shallow baking pan (like a 9x13 cake pan). On lower rack, place a round cake pan half full of water—this will keep your cheesecake moist and resistant to cracking (per Uncle Kevin).
5. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan), or until a 2-1/2-inch area around the outside edge appears set when gently shaken. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven).
6. Cool in pan on a wire rack for 15 additional minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
   

NOTE: I have not made this yet, but Kevin is pretty good with baking stuff; we are part Swedish, you know...

Creamy Pepperoni Pasta Sauce

Recently, my husband said he was hungry for a simple pasta dish, but when I looked in the fridge, I saw that there was only about half a jar of leftover sauce. I began thinking of ways to stretch out that half a jar, and this is what I came up with...

Creamy Pepperoni Pasta Sauce

1/2 jar ANY pasta sauce
6 to 10 Hormel Turkey Pepperoni slices
2 T. butter
2 T. flour
2 c. milk

1. Chop pepperoni into bits, set aside.
   
2. In a medium sauce pan, heat pasta sauce.
   
3. In a separate sauce pan, melt butter; add flour; stir in 1/2 c. milk; allow sauce to thicken.
   
4. Stir in milk a little at a time, allowing sauce to heat and thicken after each addition.
   
5. Add to medium pan with pasta sauce. Add pepperoni bits, and stir well; simmer for 10-15 minutes.
   
6. Serve over your favorite pasta.

NOTE: At the suggestion of a good friend, I tried the turkey pepperoni, and found that I liked it much better than regular pepperoni—it is has much less grease and better flavor!

Seafood Pizza

This isn't your typical "pizza" recipe, but I love the rice crust. You can change the toppings to suit your own personal taste...

Seafood Pizza

3 c. cooked rice
1/4 c. Ranch dressing
2 eggs
1 pkg. imitation crab meat
1/2 c. chopped green onions
1 small tomato, seeded and chopped
1 c. shredded mozzarella
1/2 t. Italian seasoning

1. Heat oven to 425˚.
2. Spray a 12-inch pizza pan with cooking spray.
3. Scramble eggs in a large bowl, blend in Ranch dressing, then add in rice and mix well.
4. Spread rice on pizza pan, and press to flatten.
5. Bake "crust" for 20 to 25 minutes, until top is very lightly browned.
6. Sprinkle baked crust with green onion and Italian seasoning. Layer other toppings on crust, and top with cheese.
7. Bake an additional 10 to 12 minutes, or until cheese is melted to your satisfaction.
8. Run knife along edge to loosen, then cut into wedges to serve.

NOTES: Adding fresh mushrooms to this pizza makes it soggy, unfortunately. You'd have to pre-cook and drain liquid before using them. Also, the very edges of the crust can get too done and be unpleasantly crispy if you don't watch it in the oven.

Healthy Oatmeal Cookies

While to some this may seem like a travesty, I have found and customized a recipe for oatmeal cookies that's not really bad for you. If you don't have protein shake powder on hand (I don't think anyone I know would!) it can be omitted without consequence to the recipe. Just your health! *narf!*

Healthy Oatmeal Cookies

1 c. dry oatmeal
1 scoop vanilla flavored protein shake powder
1 c. shredded coconut
1 c. dried fruit (your choice of: raisins, apricots, cranberries, cherries, or a mixture)
1/2 c. chopped nuts (I prefer whole almonds)
2 egg whites
1/2. low-sugar applesauce (a snack cup)
1 T. honey (optional)

1. Heat oven to 350˚.
2. Mix dry ingredients well. Blend in wet ingredients.
3. Drop by teaspoonful onto lightly greased cookie sheet.
4. Bake 20 minutes until edges are browned.

NOTE: Flattening cookies on sheet before baking will make them crispier. Using a mini-muffin pan will make the cookies chewy like a macaroon.

Cheesey Sausage Stew

This is really good cold-weather food. It's rich and satisfying, and makes your tummy happy. Probably not the best, health-wise; but, hey, once in a while you're allowed to splurge. Right?! My dad always loved this for dinner...I should probably make some for him...

Cheesey Sausage Stew

1 pkg. polish sausage (I use the Eckrich turkey kilbasa)
2 cans cheddar cheese soup
1 can broccoli cheese soup
3 soup cans of milk
2 or 3 medium potatoes, diced
2 carrots, sliced thin
1 stalk celery, minced
1/2 a small onion, minced

1. Sautée onion and celery in frying pan until tender.
   
2. In stock pot or Dutch oven, combine soups and milk; whisk together.
3. Add other ingredients; mix well.
4. Simmer over medium-low heat until potatoes are cooked through and soft.
5. Serve with shredded cheese and salad croutons on top.

NOTES: Options include using water in place of milk, which will make the consistency thinner. Also, you can add fresh or frozen broccoli spears to the stew in place of other veggies. It's very versatile...check your freezer!

Minnesota soup

Towards the end of his life, my grandfather had spells of forgetfulness and some confusion. It didn't change his personality, but he would sometimes use the wrong word in a sentence. As I had previously mentioned, I often took large containers of soup (and bread!) to him for lunch and dinner. One day when my mom was there, she offered to make him some lunch. When asked what he wanted, he remembered I had left minestrone soup. "I'll have some of that...Minnesota soup..."

Minnesota Soup for Grandpa

beef broth; or 3-4 beef bouillon cubes
1 small sweet onion, minced
2 stalks celery, chopped
1 lb. fresh mushrooms, sliced
1/2 a head of cabbage, shredded
2 medium baking potatoes, diced small
2 carrots, sliced
1 medium zucchini, sliced
1 can (15 oz.) diced tomatoes
1 can (15 oz.) green beans
1 can (15 oz.) kidney beans
1 can (8 oz.) spinach
1 can (8 oz.) lima beans
2 handfuls pasta (shells, orzo, or tubini)
optional: crumbled breakfast sausage

1. Prepare all veggies. In large stock pot, sautee onion and celery in butter until tender. If using breakfast sausage, add to pot and cook until browned.
2. Add beef broth or use bouillon cubes with enough water to fill pot about half way full.
   
3. Add all other ingredients, except pasta.
   
4. Allow to simmer for 30 to 40 minutes; until potatoes are done.
5. Add pasta; stir well.
   
6. Add garlic powder and marjoram to taste.
   
7. Simmer until pasta is cooked. Serve with wheat bread or some other hearty textured bread.
   

I Call It A Turco...

Replacing ground beef with ground turkey isn't as traumatic as most of you meat-and-potatoes people might think. Actually, if I don't tell people I made a dish with ground turkey, they never know. (Perhaps they're afraid to question me?!) This is one example of many where less grease and better texture will be noticeable, and beneficial to the dish as well as your health. I'd much rather have a turco than a taco!

Turcos

2 lbs. ground turkey (fresh; or, frozen and thawed)
1/2 a large yellow or Vidalia onion, chopped fine
1 T. cooking oil
1 T. chili powder
1 1/2 t. cumin
2 t. garlic salt
1 t. cilantro
1/2 t. paprika
1/2 t. corriander
1/4 t. black pepper
1 t. parsley flakes
2 t. corn starch

1. Brown meat in large skillet. You probably won't need to drain the meat after cooking, because it's mostly only water that cooked out. Remove meat from pan and set aside.
2. Add oil to pan; sautee onions until opaque. Add meat back into pan.
3. Add seasonings; mix very well.
4. Simmer 10 to 15 minutes.
5. Serve on flour or corn torillas, with lettuce, tomato and low-fat sour cream.

NOTE: This recipe is NOT related in any way, shape, or form, to Dallas goaltender Marty Turco. However, in the highly unlikely event he were ever to come to our house for dinner, this is the dish I would choose to serve!!!

Cornbread-Stuffed Meatloaf

This is an interesting recipe...I forget where I got the original concept, but I made so many changes that now I consider it my own. Try it and tell me what you think!

Cornbread-Stuffed Meatloaf

STUFFING:
1 medium onion; finely chopped
2 c. fresh cornbread crumbs
1 c. fresh mushrooms, chopped

MEATLOAF:
2 lb. ground turkey
1/2 c. dry bread crumbs (regular)
2 eggs
1 t. salt
1 t. marjoram
1/2 t. oregano

TOPPING:
1/2 c. parsley flakes
1 can tomato sauce
1 c. shredded cheese (any kind)

1. In large frying pan, sauté onion until tender. Remove from heat; stir in cornbread crumbs and mushrooms; mix well. Set aside to cool.
   
2. In large bowl, combine ground turkey, regular bread crumbs, eggs, and seasonings. Place meat mixture on greased sheet of aluminum foil and flatten into 10" square.
   
3. Heat oven to 350.
4. Spread parsley over center third of meat square to make a stripe down the middle. Gather together cornbread mixture and lightly press into a 10" log. Place over parsley-covered center of meat square.
5. Using foil, lift ends of meat together and seal meat to enclose cornbread mixture. Press loaf firmly and place, seam side down and still on foil, in shallow baking pan.
   
6. Pour tomato sauce over top. Cover top with foil. Bake 1 hour.
   
7. Uncover loaf, sprinkle cheese on top and bake 10 to 15 minutes, or until cheese is melted.

Big Game Appetizers

In looking for appetizer recipes which are relatively easy and typically received well by guests, I picked three things which may help you prepare for your party this Sunday...

Sausage-cheese balls

1 pkg. pork or turkey breakfast sausage (I use Bob Evans brand)
1 egg
2 T. dry Cream of Wheat cereal (or you can use bread crumbs, if they're more handy)
1/2 c. Parmesan
1/4 c. milk

1. Heat oven to 400˚
2. Mix all ingredients well, and form into 1-inch meatballs.
3. Place on baking sheet—not touching—and bake for 20 to 25 minutes until golden brown.

Another option is to make these in a mini muffin pan, which works just as well, and it is somewhat easier to portion the meatballs equally.


Easy Crab Rangoon

1 can (6 oz.) crab meat
4 oz. cream cheese
3 T. sour cream
dash of onion powder
dash of salt
12 wonton wrappers

1. Heat oven to 350˚.
2. DO NOT spray or otherwise grease pan—wontons will become soggy if you do!
3. Mix crab, cream cheese, sour cream, and seasonings.
4. Carefully place a wonton wrapper in min muffin pan well; fill with 1 teaspoon of crab mixture. Fold up ends to cover filling. Repeat to fill muffin pan.
5. Bake 18 to 20 minutes. Watch for edges of wonton wrappers to become slightly browned.
6. Serve warm with sweet & sour sauce or soy sauce.
   

Bacon Cheddar Spread

1 (8 oz.) pkg. cream cheese, softened
2 T. milk
1 c. finely shredded sharp cheddar*
4 slices bacon, cooked crisp and crumbled
2 T. sun-dried tomatoes in oil, well-drained and chopped
1 green onion, thinly sliced
1/4 t. hot pepper sauce or more to taste
assorted bagel crisps or pita chips

1. Combine cream cheese and milk in a medium bowl; mix well.
2. Stir in cheddar, bacon, sun-dried tomatoes, green onion and hot pepper sauce; mix well.
3. Transfer to serving dish. Serve with bagel crisps or pita chips.
   

*Smoked or plain gouda, Swiss, or muenster may be substituted for cheddar, if desired.

Recipe request — chili

People ask me for this recipe often; although, to me it is just very basic. I'm not a fan of food that sets your mouth on fire, so I put a generous hunk of brown sugar in my chili, and I think that may be what people enjoy most about it. You can adjust the seasoning to suit your taste, but please don't leave the brown sugar out! LOL!

Goldie's Chili

2 lbs. ground turkey
–OR- 4 chicken breasts, chopped into 1/4" chunks
1 very large sweet onion, chopped
4 cloves garlic, minced (I use a garlic press)
1 can (28 oz.) diced tomatoes
1 can (6 oz.) tomato paste
2 cans (15 oz.) navy or great northern beans*
1 c. carrots, shredded
2 beef bouillon cubes
1 T. chili powder
2 t. cumin
1 t. paprika
1 t. marjoram
1/2 t. oregano
dash of celery salt, to taste
dash of black pepper, to taste
3 T. brown sugar

1. Brown meat in large frying pan, using a splash of olive oil. Remove from pan.
2. Sautee onions in same pan; cook until opaque and beginning to brown.
3. Into large stock pot or Dutch oven, add meat and onions, plus all other ingredients; mix very well. Add water, a little at a time, if consistency is too thick. (I like a thicker chili, myself)
4. Simmer over medium heat, tasting and adjusting seasonings as you prefer, until carrots are soft and tender.
5. Serve with Tabasco on the side, for those who want a hotter chili.
   

* a mix of different beans can change the recipe visually, without really tampering with the flavor—sometimes I use a can of black beans with a can of black-eyed peas. Or you could go with traditional red kidney beans and add a can of butter beans for a different texture.

BOOK REVIEW: "The Art of Racing in the Rain"

"The Art of Racing in the Rain" by Garth Stein

When reading this, you can actually believe that the story is told from the point of view of a dog. It really does capture your imagination, and your heart, too.

Enzo, the main character, is a dog of lab and terrier mix, who aspires to be good enough in this life to return as a human in his next life. Funny to think of a dog philosophizing like that, but the way it is written, you get totally wrapped up in the character of Enzo the dog. He lives with a family that goes through a lot of turmoil, and he perseveres along with them. You end up loving this dog!

The title comes from another main character, Denny, who has hopes of becoming the next great Formula One driver. He and Enzo watch video tapes together, and the dog commits a great amount of detail to memory, and explains why these things are important as he narrates the story.

Really amazing book, and a bit of a tear-jerker, I admit. Definitely recommend.
(Parental discretion advised, due to some bad language, however.)


Barnes & Noble
Amazon
Crafter's Choice

A Summer Favorite!

Right now, it is the dead of winter; but, I'm thinking summery thoughts as I look through some of my favorite recipes. One thing my husband and I both love is this great summer salad--you can either put it on bread, in a pita pocket, or just eat it out of a bowl. Auntie D can leave the raisins out... *wink*

Chicken Waldorf Salad

1 can white chicken meat
1/3 c. mayo
1/3 c. sour cream
1 T. lemon juice
1 T. honey
1 RED apple, cored and cut into wedges, then diced
1 GREEN apple, cored and cut into wedges, then diced
1 stalk celery, diced
1 c. RED grapes, sliced (or diced)
1 c. GREEN grapes, sliced (or diced)
1/3 c. raisins
1/2 c. walnuts, chopped

1. In medium bowl, blend: mayo, sour cream, lemon juice, honey.
2. Stir in other ingredients.
3. Eat.

NOTES: It really is necessary to use both red and green apples, and both red and green grapes. I have tried this recipe in various mixtures, but this complete one is your best option, honestly. Otherwise, it seems unbalanced to me.
I have also tried it with chopped pecans instead of walnuts, and either way, we liked it just as well.

Easy Peanut Butter Cookies

If you enjoy great cookie satisfaction with as little effort as possible, then THIS is the cookie recipe for YOU! I forget where this originally came from, but it's a holiday staple for me now, because it's so flippin' easy, and everyone loves it.

Peanut Butter Shortbread

1 can cream cheese frosting; divided
1 1/2 c. peanut butter
1/4 c. flour
1 egg
optional: 1 c. chopped peanuts

1. Heat oven to 325.
2. Grease and flour 15x10 jellyroll pan. (i.e. the thing you call your "large" cookie sheet)
   
3. In a large bowl, combine 1 cup of frosting with other ingredients.
4. Press into pan.
5. Bake 15 to 20 minutes.
6. Spread remaining frosting on warm cookies. Allow to cool, then cut into bars.

NOTE: At times, I have forgone the frosting on top--WHAT?!--and dipped the cut bars into melted chocolate chips. After all, you really can't go wrong with anything dipped in chocolate, right?

Coffee...

For those of you who know me well, you could probably say that you've rarely seen me without a cup of coffee in my hand. Not for long, anyhow. My one vice, I suppose.

I'm always open to trying new brands and roasts of coffee, and although I don't consider myself a true aficionado, I know what I like. Here is a list of some of my favorite coffees, in no particular order:

• Lavaza
• Intenso
• Dolce
• Qualita Oro
• Caribou
  
• Fireside
• Caribou Blend
• Sumatra
• Mahogany
• Obsidian
• Cafe Kimbo Espresso Napoletano
• Brewed Awakenings Kenya
  
• Gevalia
  
• Cafe Sperl
• Royal Vinter (seasonal)
• Stockholm Roast
• Costa Rica Peaberry
• Traditional Roast
• Eight O'Clock Coffee
  
• Costco's Sumatra (no, really, it's good!)
• Coffee Beanery Breakfast Blend
  
• Newman's Own Organics Special Blend Extra Bold
  
• Green Mountain Coffee
  
• Dark Magic Extra Bold
• Nantucket Blend
• French Roast
• Tully's Kona
  
• Illy Espresso
  
• Löfbergslila Mellanrost
• Emeril's Coffee Big Easy Blend