Jaden's Treats



Lemon Quick Loaf

Lemon Quick Loaf

This was an awesome challenge brought to the forum by Lis from La Mia Cucina and it’s a recipe that is near and dear to my heart…due to the faked that I LOVE QUICK BREADS!!!!  Quick bread is an American term used to describe a type of bread which is leavened with leavening agents other than yeast. They include cakes, brownies and cookies, as well as banana bread, beer bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread, but for this challenge we were limited to loafs/breads and muffins/popovers.  Which I didn’t mind, because I make pancakes all the time….last months challenge was biscuits aka scones…so I wanted to try to make more muffins and loafs. So I made 3 types of quick breads….but only got to photograph 2…LoL! I will post the recipe….sorry no pic of the ORANGE POPPYSEED LOAF!

Butternut Squash Muffin (quick bread)

this recipe makes 1 loaf

butternut squash muffin

butternut squash muffin


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree  (you can use pumpkin also!)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite, we used walnuts)


Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9×5-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf.  Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Butternut Muffin

Moist Butternut Muffin

   I like to wrap my pound cakes Plastic wrap and let it sit for 2-3 days, so I wrap each individual muffin in the same manner, but these didn’t get a resting period!!!! They were goobled up in 3days, this recipe make 6 large muffins or 1 loaf or 12 normal size muffins or 24 mini muffins.  I love gourds and use this recipe for pumpkin muffins thought it would be nice to try the butternut squash, since it has a similar flavor and because I had it in the fridge and needed to get rid of it! LoL

The next loaf was a loaf suggestion by the challenge host! Meyer Lemon Loaf! WEEEEELL I didn’t have any meyer lemon, so I used regular lemons….tasted great to me! This time I stuck with a loaf…it was tart and sweet, moist and delicious! I hope you try it!

Lemon Loaf

Lemon Quick Loaf

Lemon Quick Loaf

Makes two 8” x 5” (20 x 13 cm) loaves
Adapted from Recipe Girl’s Meyer Lemon Loaf


2 2/3 cups (640 ml) (375 gm/13¼ oz) all-purpose (plain)unbleached flour
¾ teaspoon (3¾ ml) (3¾ gm) baking powder
zest of 3 Meyer lemons (regular old lemons will work just fine)
2 cups (480 ml) (450 gm/16 oz) white granulated sugar
6 large eggs, at room temperature
¾ cup (180 ml) sour cream or creme fraiche, at room temperature
2 tablespoons (30 ml) rum (can omit – I did!)
1½ tablespoons (22½ ml) fresh Meyer lemon juice (again, regular lemons can be used)
pinch of salt
9 tablespoons (135 ml) (125 gm/4½ oz/1 stick + 1 tablespoon) butter, melted and cooled

½ cup (120 ml) (115 gm/4 oz) powdered sugar
½ cup (120 ml) water
Juice from 1 medium Meyer Lemon (or regular lemon, we used REGULAR!)

1. Preheat oven to moderate 350°F/180°C/gas mark 4. Butter and flour two 8” x 5” (20 x 13 cm)
loaf pans.
2. Sift together flour and baking powder; set aside.
3. Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the
mixture is a light lemon color and thickened a bit. This can also be done with a mixer. Whisk in
sour cream, then salt, then rum (if using) and lemon juice.
4. Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a
thick, pourable batter flecked with lemon zest.
5. Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester
inserted in center comes out clean.
6. While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until
sugar is dissolved. Remove from heat and add the lemon juice.
7. Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup,
repeat brushing as you feel necessary, put the cake back in the oven for 3minutes, this will let the syrup heat and soak into loaf and make a sweet tart glaze on top. Let cool!

Jaden loved this challenge as much as I did…well so did the hubby, I took one of the muffins to a co-worker and almost started a riot, for only bringing in just the one! The Lemon loaf I made that for myself only…I love citrus desserts! 🙂 Here is a video of how much Jaden loved the muffins mommy made!

Orange Poppy Seed Bread

I didn’t get to take a pic of this loaf, because someone stole it before I had a chance to! i won’t name names! LoL…but here is the recipe

makes 2 loaves


3 cups all-purpose flour
2 1/4 cups granulated sugar
2 tablespoons poppy seeds, toasted (note below)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
1 cup vegetable oil
3 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Orange Glaze (see recipe below)

— Toasting Poppy Seeds – Toast poppy seeds in a 350 degree F. oven or in a dry frying pan over medium heat. Stir occasionally, toasting only until seeds become aromatic!–

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.

In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt. Add eggs, milk, vegetable oil, orange zest, vanilla extract, and almond extract; stir until dry ingredients are moistened.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven.

While still hot, using a long-tined fork, poke holes in the top of the baked loaves. Pour Orange Glaze over loaves. Cool in pans for 10 minutes; remove from pans.

Cool completely before slicing.

Yields 2 loaves.

3/4 cup sifted powdered (confectioner’s) sugar
1/4 cup freshly-squeezed orange juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract

In a medium bowl, combine powdered sugar, orange juice, vanilla extract, and almond extract; stir until well blended.

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Butternut Squash Puree…..Easy Recipe!

butternut squash puree

butternut squash puree

This is a great puree to use when making butternut squash gnocchi,  and this is also the the puree i use in my butternut squash quick bread and muffin. Its simple and easy…you don’t need anything but a butternut squash, baking sheet, parchment or a silicon mat and of course an oven!


1 butternut squash



Preheat oven to 350 F

Cut butternut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).

Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell),

Place the pulp in a food processor and process until smooth.

Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

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LoMein our way

Lo Mein

Lo Mein

We made this recipe over the weekend, because we love Chinese, but we don’t want to spend so much eating out….SOOOO, while getting treat from our Korean grocery store, I found egg noodles. Egg noodles are just awesome, these are chewier than spaghetti noodles, and more tasty (well to me they are!). This recipe is easy and quick…you need about 2 handfuls of egg noodles, meat and veggies of your choice.  I hope you enjoy!


  • 16oz noodles
  • 1/2cp sliced carrots
  • 1/2cp sliced bell pepper
  • 1/2cp chopped bok choy
  • 1/2cp sliced onion (i didn’t have any but this is my recipe I always use!)
  • 1tbsp minced garlic
  • 1/2tsp minced ginger
  • 4-6oz of meat of your choice, (thinly sliced beef is what we used)
  • 1/4cp soy sauce
  • 2tbsp rice wine vinegar
  • 1tsp sesame oil
  • 1tsp fish sauce
  • 1/4tsp black pepper
  • 100ml water, for steaming

this is an easy recipe…u saute the veggies add the noodles steam for a few minutes and add the sauce…let it cook and keep stirring


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2nd Edition of Korean Grocery Snacks….


This is the 2nd installment of the Korean grocery store snacks. This episode features salty and sweet chips, crackers and a spicy pickled fruit! Usually I am not one for chips…I like a crisp now and then, but i rarely keep them in the house for myself….Jaden loves them, so we keep them in the house for him! This was a very interesting taste test, to say the least, Korean snacks are not quite like American snacks…they have many different types of chips…our chips consist of potatoes or corn chips…theirs consisted of ramyun, sweet potato even seafood! Yup that’s right seafood…our goldfish crackers are made of cheese, their’s are made from shrimp…Shrimp flavor crackers seem to be a big thing in Asian cultures…I have seen them in Japanese stores, Thai stores and now my local Korean store! While I like my shrimp on a skewer or scampi’ed I don’t think I can get into fish flavor crackers! We sampled some really yummy snacks and can’t wait to share our experience with you! It took us a while to edit these…were aren’t pro’s sooo we hope u like them.


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Tonight’s Recipe…..

Tonight I made almond chocolate chip cookies….they turned out GREAT….I will be posting a recipe for the cookies I make at home on a regular basis. Some recipes I make, are just recipes that I am dying to try, so I will start posting more recipes that I made regularly than on special occasions! STAY TUNED!

P.S. if you have any recipes that you would like to see on the site, please let me know! I will be making a Marble Pound Cake soon…that was a request I got a couple of weeks ago! yummmmmy!

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The Daring Cooks’ February 2012 Challenge – Flipping Frying Patties!!!

Flippin Patties

Flippin Patties

This was an awesome challenge, I love making patties of any kind… if I wasn’t so busy with school I was going to make my Black Bean and Salsa croquettes, but I didn’t but I will post the recipe anyways. This was a great topic bough up by Lisa and Audax…this is my 2nd challenge that I have completed, and I must say these are interesting and fun! It gives you recipes to experiment with…and this challenge let the members experiment with patties. Meat patties (burgers), seafood patties (crab and corn cakes, shrimp cakes), croquettes (chicken, fish, potato, yucca), rostis (I ❤ potatoes!!!!!) and fritters ( apple and ginger fritters, conch fritters, corn fritters)…wow to think of it…I could have gone all out on this challenge! LoL

Well here is what I decided to make:  Potato and Turkey Croquettes, Turkey Salisbury Steak and Potato & Cheese Rostis

Potato and Cheese Rostis

Potato Rösti

Servings: makes 1 large rösti

  • 500g potatoes
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp all-purpose flour
  • 1/4 cp cheese
  • 1 1/2 tbsp oil,  for frying


  1. Grate lengthwise the peeled potatoes with a box grater or a food processor.
  2. Wrap the grated potato in a cloth and squeeze dry, you will get a lot of liquid over ½ cup, discard liquid since it is full of potato starch.
  3. Return dried potato to bowl add the egg, cornflour, pepper, and salt.
  4. Mix until combined.
  5. Preheat a frying pan (cast iron is best) until medium hot, add 2 teaspoons of oil wait until oil shimmers.
  6. Place half of mixture into the pan, flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
  7. Fry for 8-10 minutes (check at 6 minutes) the first side, flip by sliding the rösti onto a plate then use another plate invert the rösti then slide it back into the pan, then fry the other side about 6-8 minutes until golden brown.
  8. Sprinkle to cheese on top of the still hot rösti.
Sprinkle the Cheese on top

Sprinkle the Cheese on top

Salisbury Steak aka Hamburg Steak

– Fried Onion
1 Onion (200g/7.05 oz) – 2/3 for hamburg meat mixture, 1/3 for onion sauce
1 tbsp Olive Oil

– Steak Patty –
250g Ground Turkey, you can use beef, pork or chicken
1/3 tsp Salt
A pinch of Black Pepper
1/2 tsp Nutmeg
2/3 Fried Onion mix
15g Panko – Breadcrumbs
2 tbsp Milk
1 Egg

– Onion Gravy –
1/3 Fried Onion mix
50ml Water
1 1/2 tbsp Soy Sauce
1 tbsp Mirin
1 clove Garlic
10g Butter

  1. Small dice the onion, the smaller the better. In a heated pan, add the oil and saute the onions till browned. Set aside to cool
  2. In a bowl, add the ingredients for the meat and the COOLED onions, mix until sticky! This will make for moist tender patties! 🙂  Separate into 4 medium patties or 2 large patties.
  3. In a heat pan add a small amount of oil and brown the patties. on both sides….once the patties are browned on both sides add the water and steam for about 5min-6min. Take the patties from the pan and LEAVE THE DRIPPINGS!!!!
  4. In the pan add water, soy sauce, mirin (or white cooking wine) and simmer. Then add the remaining onion mix, butter and garlic and stir. Spoon the gravy over the patties ….These are great with potatoes, rice stuffing….and Potato Croquettes….coming next!
Salisbury Steak w/ Potato Croquettes

Salisbury Steak w/ Potato Croquettes

Potato Croquettes



Ingredients for Croquettes
(8 pieces)

–  Filling –
400g Potatoes
3 1/2 cp Water to cook potatoes
1 tsp Salt

100g Mixture Ground Turkey
1/2 tsp Coarse Salt
A pinch of Pepper
A pinch of Nutmeg
2 tsp  Sugar
1 tsp Cooking Oil

– Batter for Croquette –
1/2 Egg
25ml Water
25g Cake Flour

100g Raw Bread Crumbs  – I made mine from toasted wheat bread and pulsed it in my processor!
Cooking Oil to deep-fry

  1. Boil the potatoes until done. Once done drain the liquid and mash in the pot while still on the burner. This will dry out the remaining moisture.
  2. Brown the meat, once browned add the seasonings. Add to the mashed potato!
  3. Mix the ingredient for the batter…it will be thick like pancake batter. In a 2nd bowl, add the breadcrumbs.
  4. Split the croquette into 8 balls and dip into the batter, then breadcrumbs, then the hot oil. Fry till golden, about 4-5min.
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A day out at COLD STONE CREAMERY!!!! yuuuuuummmmmmmm

Today we went out as a family,  we have been closed up in the house all weekend so I thought it would be a good idea to go out and get ice cream….I have been craving it for weeks! So I asked Jaden what he wanted to do today, and he just said “mommy”…so to me that meant “mommy I want to do whatever you want to do today!”  So we got dressed and went to COLD STONE CREAMERY…wooooooooot, here is a video of our adventure…nothing special, I had a video of them mixing the flavors, but Jaden got to my camera and deleted some of the footage…lol SORRY!

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Meet Jaden!!!

Jaden K Rodriguez

Jaden K Rodriguez

This is Jaden…he is the reason I live my life everyday…he is the reason I push myself to be all that I can be…he is the one that gives me all my kisses and hugs LoL! Jaden is our only son, I was lucky enough to be blessed with this awesome kid, after trying for so many years to get pregnant, I suffer from thyroids which make it hard for me to conceive, plus being overweight didn’t help! So after we gave up on the idea of having a baby, this little bundle of joy came along…we conceived him on a trip to Orlando in February, the most magical place on EARTH…hey maybe that’s how it happened! After a few weeks of being a a diet and working out, getting my health kick on, I suddenly realized that I was LATE….soooo I waited until May 2nd 2009, I know because I waited till the following week on May 10th (mother’s day) to tell my family I was finally going to be a mom, and I took a pregnancy test (3 tests just to make sure I didn’t get a faulty batch!) and sure enough I was pregnant.

The Night before I gave Birth

The Night before I gave Birth

He was supposed to make his entrance on January 4-5 2010, and my and my hubby were going to get married before he came. Tuesday, December 29th, 2009, my hubby and I got our clothes up, so that we could go to the courthouse and get married after my final prenatal appointment, but at 1:13am a pain in my stomach and back woke me out of the best sleep I had had in a long time during my pregnancy….I thought it was indigestion, my hubby thought it was gas…and we BOTH thought wrong. LoL…I went to the bathroom to see if everything was ok, I took a tinkle and went to lay back down…I  was in sooo much pain, I went back to the bathroom and boom I was bleeding a little, when I thought I was tinkling, MY WATER HAD JUST BROKE….I called my hospital to talk to a mid-wife to see what I should do…I was reading so much stuff on babycentral.com about the mucus plug (blah) and new that once that passed, it was time to go to the hospital, but the nurse told me not to come!!! YEA RIGHT!!! I politely SCREAMED to my hubby to get the bags and get the car running, “We are having a baby!” LoL

It was like a moving, me walking in slow motion, and my hubby zooming past me, grabbing my bag, the baby’s diaper



bag.  We get to the hospital and I have to walk to the door…in the movies the husband runs into the hospital, demands a wheelchair and wheels the mommy to the  delivery room!!! NOT IN REAL LIFE! I walked into the hospital lobby, filled out my own admittance papers, because my Tony (my hubby) was freaking out! Then I was wheeled to another room where a nurse checked me to see how far dilated I was….she told me if i wasn’t about 2-3cm dilated they would send me home, and with the kind of pain I was in, ALEVE, ADVIL not TYLENOL would fix it! When she checked, I was 5-6cm dilated….wooot woooot EPIDURAL here I come! That was all I was worried about…I couldn’t wait to see my baby…after I was fully drugged of course!  After about 2hrs of waiting I got my epidural….my mom, sister and hubby were asked to leave, and thank god…I just wanted to be left alone and sleep…but then after my drugs kicked in and I was in no pain…they walked in the McDonald’s breakfast 😦 no fair!!!!

I fell asleep and after about 4-5hrs I woke up and my whole side was numb, every so often a nurse would come in and check on me and finally after all my begging and pleading to try to get this baby out of me, because I was tired and hungry…and the drugs were wearing off! After 30min, it seemed like an eternity, I gave birth to my son…Jaden , he was 6lb 11oz….DON’T MIND THE TIME STAMP, MY HUBBY FORGOT TO SET IT, OF ALL THE TIMES TO SET IT, HE FORGETS!

dont mind the timestamp

dont mind the timestamp

After I had him, there was like 2sec of silence, then I heard him cry….my baby, this life that was inside me for almost 9mos, is now a little person I can hold, kiss and love! I cried…he cried….my hubby cried…wow! I was always the person, who would baby sit for others, because when the kids got annoying I could call their parents, no one ever thought I would have a kid…I know I never thought I would! That day I felt blessed, proud, tired, pleased…lol and hungry…so my nurse got me to my room and my family left ( thank god, I was exhausted!) a few hours later I was about to hold my cleaned up son! We stayed in the hospital 2days, he was able to leave after his looked over by the Dr.   TIME TO TAKE BABY HOME!!!

Time with baby Jaden

Time with baby Jaden

2yrs later….we have an awesome son, that brings joy and laughter, as well as frustration and exhaustion to our lives! AAAAWWW to be a parent, I love it! 🙂

Well thiswas just a little insight into our life…

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Recipes to come….

Coming Soon....

Coming Soon....

I have signed up to do a fair amount of baking/cooking challenges…I love these things, they are so addictive. They give me, and other bloggers, new recipes to try or gives them the chance to experiment with recipes they use all the time, but want to spice it up a little! So far I am a Daring Kitchen Baker and a Daring Kitchen Cook…I have done 3 challenges, only 1 posted so far the deadline for the other 2 prohibit me from posting until the due date…so this gives me ample time to get creative!

Recipes to come:

  • Quick Breads- I will be posting 3-4 types of these on the 27th
  • Patties, Rotis & Croquettes- I will be posting 3-4 types of these on the 14th

Quick breads are great for making on the wekend or weekday, so that you can snack on them while lounging around or at school or work. They are easy to make and super easy to make savory or sweet…room temp or warmed up….plain or with butter, ice cream, jams, jellies, preserves or cream cheese (I AM GETTING HUNGRY!!! LOL). I will try to make both savoury and swet versions. 

Fritters, Rissoles, Croquettes, Patties are simple to make in the fake that you can pretty much put into into them. You need a binder, usually egg, flour and/or breadcrumbs…to hold the patties together, but you can use so many other things! I have made make burgers using turkey meat, egg and cooked rice as the binder…they were flipping awesome! These can be sweet or savoury also…apple ginger fritters (yummmmmm), conch fritters (for all my island people a.k.a. my hubby), corn fritters, crab cakes, tuna cakes, potato croquettes…I can go on, as you can see!

I can’t wait to post these recipes that I have made for each category so be on the look out! If anyone knows other sites that are like the Daring Kitchen…please comment and let me know!

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Korean Frozen Snacks ….Long awaited

mashiss oh yo

mashiss oh yo

This is the start of the Korean Grocery Store series….I am soooo excited to do this! I think everyone should try a series like this, whether it be a Thai food store, Authentic Italian food, African food, whatever it may be, you should try it…it opens up your mind to different foods other cultures make everyday.   Well we started off this series with Frozen Pre-made treats, Ice creams, sweet pastries and rice cakes…I tried my best to say the Korean names of the treats, but I TOTALLY BUTCHERED it. I have also come to the conclusion that my hubby is THEE worst cameraman ever! LoL We shot this video late into the night…and then the next day I caught a cold from my niece (good times!!!) I have been popping cough drops like they were gum drops 😦 … but i told myself that I was going to post this video!

                            WARNING!!!!: MY HUSBAND IS THE WORST CAMERAMAN ALIVE!!!! 

Part 1– in this episode we try mango mochi sherbet bonbons and Sweet Corn ice bar! the bonbon were awesome, they have a thin layer of mango flavored rice cake encasing a mango sherbet…completely delicious! The Sweet Corn Ice Bar…well ummmm I let my hubby test that one…the little piece I tried, it wasn’t bad, it tastes like a creamed corn ice cream with chunks of kernels in it. I wouldn’t try it again, but i can at least say that I have had ice cream made from corn! CAN YOU SAY THAT?! LoL

Part 2– in this episode we try a Samancho fish ice cream, its not really made from fish, it is in the shape of a fish and its filled with vanilla ice cream and sweetened red bean paste. I loved the vanilla ice cream, the cone was tasty and light, the red bean paste was …. red beany….sweet…and beany! LoL its was a good combination, a little too sweet for me, but good…my hubby ate the whole thing! GREEDY MUCH!

Part 3– in this episode, we had the hardest time with these delicacies..LoL… Sweet Bean Bun and Green Bean Bread! I have come to the conclusion that I don’t like sweet beans, I barely like sweet peas…sooooo I should have known! LoL Well here it is…

Part 4 – in this final episode, we try goong joong ddak…I hope I got that right…its Sweet Rice Cakes filled with red bean paste and rolled in 5 different powders.

  1. Sesame,
  2. Black Sesame,
  3. Red Bean Powder,
  4. Munch Bean Powder, and
  5. Soy Bean Powder

This is the last of the videos for this series….next up will be chips and cracker type snacks. I have been sick so I will be posting the next video on next Saturday as well….WE WERE going to do a Ramyeon taste test…but anything spicy is burning my sick little throat!


P.S. my hubby is the worst cameraman ever!

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