Princess Academy – A Review

Published: 2005

It’s About: Fourteen-year-old Miri lives in a mountain village, where the community works together quarrying stone. Word arrives on Mount Eskel that the prince will choose his future bride from among the eligible daughters of Miri’s village, but the girls have only one year to prepare themselves for proper princess etiquette and so must attend a princess academy, whose purpose is to qualify them to meet the prince.

Miri attends the academy and learns to read, to write, to dance, to converse pleasantly, to negotiate terms, and the laws of commerce. A year of book learning opens up worlds of possibilities for Miri, who longs to understand her significance in her family, in her village, and with herself.

I Thought: I was initially worried that this would be yet another rags-to-riches story of a poor mountain girl whose Prince Charming arrives to save her from her life of drudgery and whisks her away to his happily-ever-after, the end. But it’s NOT! Instead, author Shannon Hale creates a cast of lovely individual girls, each with unique personalities and attributes that endear them to us for different reasons. Friendships are nicely developed and accurate portrayals of typical tween girls and their likes and dislikes read easily. Through the girls’ eyes we question the idea or notion of being a princess at all. We wonder together if we even want to be chosen by the prince. We learn through our questioning what home and family really mean, why having true friends is important and how to treat one another with kindness, why thinking for ourselves is a quality to be developed, and most of all – that if you choose to be in a relationship with someone it’s just that: your choice. And the best sort of relationship that has lasting power and love is not one that happens “at first sight,” but rather one that is built on a solid foundation of friendship developed over time.

Verdict: My daughter has enjoyed the collective work of author Shannon Hale, but this was my first introduction. I listened to the audio version of the book and think I would have preferred to read it (I didn’t care for the studio cast), but that didn’t prevent me from enjoying the story immensely. I was more caught up than I thought, and was pleased with the unexpected twists and turns the story took just when I thought I knew where it would go next.

I really appreciated this realistic approach to life, relationships, and self. The protagonist Miri is strong-willed, determined and spunky. And I like her. I like her personal growth most of all and believe young female readers will find qualities and character traits to which they will relate in her, and they will champion her choices, her triumphs, and her failures, as well.

Reading Recommendation: Borrow this one from a friend or from the library and enjoy your studies in the Princess Academy!

Preach It!

I am so extremely fortunate to have an open and honest relationship with my teenager. She and I talk about anything and she tells me everything (I hope). Last night as we walked together and caught up on our day she shared the latest installment regarding a particular friend and some ongoing issues that are present in their friendship.

I listened and asked a few questions and then I did what I tend to do most often. I preached. I dissected the entire situation piece by fractured piece until there wasn’t anything left to observe, to analyze, or to explore. I reminded her that the only person she can control or change is herself. I pointed out opportunities in the shared situation for her to be the bigger person and to model better behavior. I let her know what I expect of her.

But then I noticed she wasn’t quite as engaged in our conversation as she had been a few minutes earlier. Her gaze was distracted and she seemed a lot more interested in a piece of nearby tree bark than she was in responding to any of my rambling sermon that she’s heard like a million times.

Later, as we were sitting side-by-side, I asked permission for a signal. “For what?” she asked.

“For those times when you’re really not interested in listening to me preach to you the things you already know because I’ve preached them to you so many times before.”

“Oh, those times. Yeah, sure. Like what kind of signal?”

“How about you just put your hands up in the air and wave them around like this and say, ‘Preach it, Mama!'”

That got a deserved chuckle, and a non-verbal agreement that she doesn’t always need solutions. Sometimes she just simply needs for me to listen.

Make New Friends, But Keep the Old

Facebook as a whole feels like a virtual vortex of lives not being lived, but merely alternate realities being shared with the masses. But that’s just my opinion. However, three specific people come to mind with whom I’ve reconnected through Facebook, and these three new old friends have come back into my life with purpose. Each of these three friends has long since transitioned from the virtual realm of Facebook to occupy an important role in my real life.


image courtesy holyrootfarm dot com

Four years ago I received a direct message through Facebook from Andrew. We shared a German class during our senior year of high school he reminded me. I didn’t remember him. That German class was a melting pot of students from all four of our city schools; I couldn’t locate him in my yearbook, which means we must have attended different high schools. Reticent to accept a friend request from someone I couldn’t even recall seemed foolish, but we shared a few more messages and slowly some recollections drifted forward from their file in the back of my mind.

After consulting our high school German teacher (with whom I’m connected on Facebook) about his character, I eventually accepted Andrew’s friend request and now all these years later ceiling fans, Gala apples, Dr. Seuss and The Muppets are all better because an old friend became new again.


Image Courtesy retroland dot com

If you’re like me you’ve used Facebook as a vehicle for locating people you knew in a former life and other people are doing the same thing so interested parties can usually find each other. This was not the case with Mariam. I looked. And looked. And looked again. In hindsight, I was probably spelling her last name incorrectly, but at least I was looking. A lot of good it did me because I couldn’t find her. Then two years ago, out of the blue, there it was: a friend request with a message from Mariam! Our fourth-grade friendship picked up exactly where we left off when I moved six years later, although we have yet to break out the Fashion Plates. Mariam, maybe you can locate those before our next visit? And maybe your mom can drop off some delicious snacks so we don’t have to stop our talking, which has a beautiful tendency to weave its way through my heart, reinforcing the roots of this friendship that are so dear to me.


Image courtesy of graphicshunt dot com

A little longer than three years ago I got yet another message via Facebook asking my forgiveness for a missed pizza lunch in high school. What was long ago forgiven and forgotten by me (seriously. I can’t even give you the details it’s that forgotten.), had troubled Kathy all these years. A reunion lunch invited a flood of happy memories and bad accents to entertain the guests at the tables within a three-mile radius of our reminiscing. In addition to providing the material for one of my more memorable posts about hula hoops and happiness, Kathy recently moved into my neighborhood. My old friend has become my new neighbor, and I’m so excited to channel my inner Mr. Rogers as we have lots of opportunities to share laughs and life, and the occasional cardigan.

A is for Aimee!

What do you do when you can’t have your cake and eat it, too? And what do you do when your friends live too far from you to celebrate life’s grandest moments? You bake a cake and eat it for them. That’s what. In honor of Aimee I baked and ate a cake today.

A – always available to provide laughs, hugs, real life, and an abundance of love

I – insistent on living her life true to herself

M – marathoner. Need I say more?

E – eager to accomplish more than your average person thinks is even possible

E – encourages me through her example

Mostly I love Aimee because her real life stories are the closest thing I’ve ever heard to unbelievable and she and I can spin yarns that last for hours, involve more laughter than can possibly be healthy and we probably burn more calories in a conversation than a session of Sweatin’ to the Oldies with Richard Simmons.

If you’d like to make your own chocolate cake in honor of Aimee the recipe follows. This cake is a family favorite. My mom must have baked at least one of these a week. No kidding. We LOVE our Wacky Cake, as it’s called. I read one time this cake recipe was developed during the Great Depression because there was a shortage of milk and eggs. This cake uses neither, but is so moist and tasty, you’ll be grabbing your fork for breakfast just like me. Oh, because this cake definitely DOES taste better cold for breakfast. I’m just sayin. . . .

Wacky Cocoa Cake

  • 3 cups unsifted all-purpose flour
  • 2 cups sugar
  • 1/2 cup cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups water
  • 3/4 cup vegetable oil
  • 2 T vinegar
  • 2 tsp vanilla

Combine flour, sugar, cocoa, soda, and salt. Personally, I save the baking soda for my last dry ingredient so I can add the vinegar as my first liquid. That way I get to have a mini science lab in my mixing bowl as the soda bubbles and grows before settling back down. THEN I add the rest of the liquid ingredients: water, oil, and vanilla. Mix everything together by hand and pour the batter into a greased and floured 13x9x2-inch pan. Bake at 350° for 35 to 40 minutes (test before removing).

The Good News

  1. You can lick the entire batter bowl and spoon because there are no eggs involved!
  2. You don’t need ANY icing for this cake! I used powdered sugar because I wanted to make an A for Aimee, but I normally wouldn’t even do that.
  3. Just to reiterate, this cake is best served cold for breakfast.

For as long as I can remember, our family has used this recipe from the Hershey’s Cocoa Cookbook published in 1979 and given to us as a souvenir during an early 1980s visit to the Hershey’s Chocolate World located at Hershey Park in Hershey, Pennsylvania. The cake pictured above was the original recipe cut in half to make a 9″ cake.

Happy Birthday, Aimee! May your life have as much Wacky Cake as you can handle.

A Tale of Two Pastas

My daughter’s favorite food is spaghetti. Plain spaghetti with out-of-the-jar sauce. Sometimes I go crazy and make my own sauce, or I add yummy stuff into the existing jar mix, then puree the whole thing so no one is any wiser for the improvement. But usually when I do that she says, “Something’s different about this.” (And that’s not necessarily a good comment.) She wanted spaghetti last night, but that didn’t happen, so for lunch today she got her spaghetti. She loved it. She gobbled it down and thanked me for making it for her. And when I took a picture she said, “You’re not going to blog about spaghetti are you? Everyone knows how to make that!” No, but I am going to tell them how I made pasta twice in one day.

First of all, I hardly ever make pasta. Anymore, the rare times I do prepare pasta it’s because my daughter is begging me for spaghetti – something familiar amidst the cacophony of new food dishes she’s forced to eat night after night. So when I found this recipe via Pinterest last week, it looked so pretty that I decided to veganize it for our table. I had already purchased the asparagus, and as it turned out, today was the day for that dish to come to life. Thus I found myself over-carbed in one day.

Penne With Roasted Asparagus & Balsamic Butter, Serves 4


  • 1 pound asparagus
  • 1 T olive oil
  • 2 tsp salt
  • 1/2 tsp freshly-ground black pepper
  • 1/2 cup + 2 T balsamic vinegar
  • 1/2 tsp brown sugar
  • 1 pound penne
  • 1/4 pound Earth Balance Vegan Buttery Stick, chopped into small pieces
  • 1/3 cup Nutritional Yeast Blend
  • cherry tomatoes, halved, for garnish

This dish couldn’t be simpler to put together and if you’re looking for an alternative to spaghetti on a weeknight, this will take no more prep time than that. The original recipe suggests substituting broccoli or any other roasted vegetable with the asparagus, so depending on what’s in your fridge, this can be thrown together in as much time as it takes to boil your penne.

I love asparagus. A lot. I especially love roasted asparagus. This is easy. Preheat your oven to 400°. Snap or cut off the tough ends of the asparagus spears. Chop your spears into one-inch pieces and toss them onto a baking sheet with olive oil, 1/4 tsp salt and 1/4 tsp pepper. Place the tray into the oven for approximately ten minutes – the asparagus should just be tender, but no mushiness allowed. Remove and set to the side.

This is such an easy way to cook vegetables and they can easily go straight to your plate as a beautiful side dish when prepared this way. Consider this method for potatoes, zucchini, yellow squash, tomatoes, carrots, green beans, you get the idea. Just remember to check them for tenderness before removing them from the oven. Different vegetables will require different baking times.

Meanwhile, back at the ranch. . . put your penne on to boil and walk away. You’ll want to cook it until just done (approximately 10-13 minutes).

Excellent. Your asparagus is roasting and your pasta is cooking. Grab your bottle of balsamic vinegar and dump what you need into a small saucepan over medium-high heat. You’re going to cook down all but three tablespoons of the vinegar and you’re going to have to eyeball that. The entire house will smell of vinegar but this will merely heighten your Spidey-sense that egg dyeing is just around the corner. Once you’re down to three tablespoons, stir in the brown sugar and another 1/4 teaspoon of pepper. Remove the entire pan from the heat.

I don’t eat cheese. It’s okay. My life is functioning just fine without it. Better, in fact. But if you want to use Parmesan cheese in this recipe, go for it. If you would rather make a substitute then you’ll need two ingredients from the grocery store:

  1. Nutritional Yeast
  2. Unhulled Sesame Seeds

Grind (coffee grinder, food processor) equal parts of these two ingredients and place it in an airtight container in your fridge. I always have it on-hand and use it whenever I need Parmesan in a recipe. Nutritional yeast melts so it makes a good cheese substitute, plus the combo is full of nutrients between B vitamins in the yeast and calcium in the sesame seeds. I find the mixture to have a mild nutty flavor.

Drain your pasta and dump it into a large bowl. Toss with the vegan butter, vinegar concoction, asparagus, nutritional yeast blend, and tomatoes. A note about the tomatoes. I thought the dish was tasty when I had everything together, but lacking something. I added the tomatoes to give it a little boost and together they’re perfect.

When I asked the two girls eating pasta for the second time today which of the two dishes they preferred, they claimed they liked them equally. So there you have it. Two pasta dishes, both simple and quick to prepare, provide you with a bit of variety on a weeknight when speed is your friend. Let me know what you think.

Cream of Cauliflower Soup

The good news is it’s always soup season. The better news is that you will always have ingredients on-hand to make some sort of soup. Tonight’s soup used a head of cauliflower that’s been waiting in the fridge since the weekend, and if cauliflowers could talk this one definitely kept talking to me out of the side of its mouth (because can you visualize a cauliflower with anything but a sideways mouth? Me, either.).

My friend Dawna, who originally shared the recipe with me, and I have been making this soup for almost 15 years and haven’t changed one thing from the original recipe. That should tell you something because I always change recipes, and I rarely make the same thing twice. That’s about as big an endorsement as you can get from this kitchen. This is also in my daughter’s top three favorite meals I make.

Oh, and if you do not own an immersion blender go and buy one immediately before you attempt to make this soup. Click here to order one now, and have it delivered straight to your door. Just like that. Easy button!

Serves 4


  • 2 T Olive Oil
  • 1 medium chopped onion
  • 1 head cauliflower, chopped into florets
  • 2 cups vegetable broth
  • 1/2 tsp ground coriander
  • 1 cup milk (I use whatever milk substitute is in my fridge: rice, soy, almond, etc., but always plain)
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Coat bottom of large stock pot with oil. Over medium-high heat, cook onion until tender. Stir in cauliflower, coriander, salt and pepper. Add broth and milk and bring to a low boil, then immediately reduce the heat and simmer 20-30 minutes until the cauliflower is soft.
  2. Using your immersion blender, puree the contents of your stock pot until smooth. You might need to tilt your pan to be sure you get the blender fully immersed in the liquid, and spend time to be sure you grab all the pieces of cauliflower and onion. Now would be the time to add more milk if you want to change the consistency. If you do not have an immersion blender and still want to make the soup PLEASE BE CAREFUL. You will need to allow the soup to cool for approximately 15 minutes before you start scooping out small portions at a time and dumping it in your blender. You won’t be able to blend the entire batch at once so I assume you’ll need to figure out an assembly line of sorts with another bowl for the post-pureed soup.
  3. That’s it. You’re all finished! How easy was that?!

Of course if you’re going to make soup you must make muffins to go with it! At least that’s the rule in my kitchen! For tonight’s delicious cinnamon muffin recipe click here!

Cinnamon Muffins

Muffins make me happy. I have been known to bake muffins three to four times in one week because we just can’t get enough of them. They are my go-to in the kitchen when I’ve had a hard day because I can always do muffins well. Let’s bake some.

I’ve been modifying a basic muffin recipe to get this moist and flavorful concoction.

Makes 12 muffins


  •  3/4 cup olive oil
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 3/4 cups wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 heaping tsp cinnamon
  • pinch of salt
  • 1 cup plain soy yogurt


Preheat your oven to 375°. You’re going to need two separate bowls. One is for your dry ingredients and one is for your liquids. Let’s start with the liquids. Combine the olive oil and the sugar and use a hand mixer or a whisk to blend them together. Add the vanilla and eggs and beat that together and set aside your liquids bowl.

Sift together your five dry ingredients: flour, powder, soda, cinnamon and salt. (If you don’t have a sifter or a sieve just use a whisk or a fork to integrate all of your dry ingredient particles.) Dump the entire bowl of dry ingredients PLUS the yogurt into the bowl of liquids. Blend or whisk all of it together. Your batter will be smooth and creamy and plentiful.

I’ve really been enjoying my silicone baking cups because I don’t have to grease the muffin tin OR the baking cups. If you don’t have the baking cups, be sure and grease your muffin tin or spray your muffin papers. Just scoop your batter into the cups and slide the whole thing into your pre-heated oven. I’m going to tell you to bake them for 18-20 minutes, but you MUST pay close attention when baking muffins. Have your toothpick ready to test and slide them back in if they need another minute. But remove them as soon as your tester comes out clean.

Enjoy these muffins warm with a bowl of soup.


Dang Quesadillas

Years ago my friend Christie changed my world when she introduced me to chili paste. I know what you’re thinking – and you’re right – but Christie knows there are like a gazillion other reasons I’m grateful for her, too, and chili paste isn’t the number one reason. Number three, but definitely not number one. If you don’t have this staple ingredient in your fridge, do everyone in your home a favor and buy a jar. It will last you forever so I promise the investment will give you a return and more. It’s potent.

Now about what’s for supper. If you’re like me this is a question that gets asked all the time. Mostly by me. And no matter how many times I answer it, I have to come up with a new answer next time. “Didn’t I just feed you yesterday?” doesn’t seem to suffice. Don’t fret. If you’ve got an onion and a can of beans, we’re in business.

Grab These Items

  • 1 small to medium onion, chopped
  • 2-3 cloves garlic, minced
  • chili paste
  • frozen corn
  • 1 can black beans, rinsed & drained
  • oil
  • tortillas
  • cheese
  • guacamole

The Mix

This is so easy, you’re going to wonder why you didn’t already think of this yourself. Or maybe you did and I should be asking you to tell me what to fix next.

Saute your onion and garlic for a couple of minutes until the aroma is wafting through the kitchen, and you imagine yourself grabbing a wooden spoon just so you can eat the smell. Okay, that might just be me. Moving on. Grab your heat (aka chili paste) and add a little bit. I can’t tell you how much because this is entirely and always up to you. I added a teaspoon and could taste it, but it didn’t bother me. I know, that’s not very helpful. Just proceed with caution. You can always adjust up for heat later, but never down.

Stir this mixture around and then add some frozen corn. I just eyeballed it. Not helpful, I know. Don’t add more than the quantity of the beans. How’s that? Once the corn is no longer frozen, add the beans, and stir that around for about a minute, then remove the skillet from the burner. Grab a potato masher and have at it. Look, it’s not pretty either way, and mashing it will make it easier to spread on the tortilla.

You guessed it, grab your tortilla and spread the mixture over half of it, add some cheese if you like, and fold over the other half. Toss it in a skillet with a teeny tiny bit of oil in the bottom, and warm it through just enough to melt the cheese and brown the outsides of the tortilla, and you’ve now got yourself a dang quesadilla. You’re welcome to put whatever toppings you like on your quesadilla, but I’m beginning to think I’m making up meals as an excuse to have yet another vehicle for consuming my guacamole. Have you made it yet?

And, I admit that I was preoccupied with Napoleon Dynamite movie quotes all morning so answering the supper question was a cinch.

Napoleon Dynamite: Well, what is there to eat?
Grandma: Knock it off, Napoleon! Just make yourself a dang quesa-dilluh!





Kale, Carrots & Walnuts, Oh My!

It’s time to consume more greens. My body is desperate for more and more of these leafy mega sources of vitamins and minerals. Kale is a powerhouse green, providing fiber, vitamins A and C, and lots and lots of calcium! You can access all of that goodness in this simple and tasty dish, which serves 2.

  • 3/4 pound kale
  • 3 tsp oil
  • 1/3 cup walnuts, coarsely chopped
  • 2 large garlic cloves, coarsely chopped
  • 2 quarter-size slices of fresh ginger
  • 1/4 tsp red pepper flakes, or to taste
  • 2+ carrots, peeled and chopped
  • 2-4T water or vegetable broth (optional)
  • sea salt or soy sauce to taste


Kale has really thick stalks, and you don’t want to eat those. After you thoroughly wash your pieces of kale, strip off the leaves and rip them down to an edible size. Place them in a bowl until you’re ready for them.

I used a wok for this stir-fry, and assume you can achieve the same effect if you have a deep enough skillet. Either way, heat up one teaspoon of oil (I used safflower because of its high smoke point) over medium-high heat, and add the walnuts and toast them (stirring constantly) for about one minute. Remove them to drain on a paper towel.

Throw some more oil in your wok and move it around to be sure the entire bottom of the wok is coated. Toss in your garlic and ginger and stir-fry for 10 seconds. Add the red pepper flakes and carrots and stir-fry for another minute.

Finally, dump in your kale, and stir up all that goodness from the bottom, being sure to coat the kale with the oil. When you press down on the kale with your spatula, you’ll hear popping – don’t worry it’s just the water inside the kale expanding. Cover everything with a lid for about 30 seconds to generate enough steam to cook the kale, remove the lid and stir it all up again. Your total cooking time will be about three minutes. Keep stirring because you don’t want to burn the kale. If you think you need more liquid to cook the kale, toss in a couple of tablespoons of water or vegetable broth. I didn’t use any.

Before you serve this green goodness, remove the ginger and throw those delicious walnuts back into the mix. I prepared a batch of brown basmati rice to go with my stir-fry. What are you going to use?

Of course, you may be wondering what those three carrots are doing away from the rest of the meal? An excellent question. They just wanted to see what was on the other side of the rice.

Original recipe taken from Greens Glorious GREENS!

Curry Powder

Earlier I posted the recipe for the amazing Coconut Curried Chickpea Soup, which calls for some curry powder. While there are many available curry powders for purchase, I make my own. I can’t speak to its authenticity, but I can speak to its delectability! I usually mix up a double batch and store it in an air-tight container on my shelf.

Mixing up a batch of this might save you the trip to the store so you can make your soup, and you will probably be pleasantly surprised at how sweet this tastes. It is not a hot spicy curry, but it packs a whole lot of flavor.

  • 2T coriander
  • 2T cumin
  • 2 tsp cardamom
  • 1 1/2 tsp cinnamon
  • 1 tsp black pepper
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper

Putting it together is simple. Combine all of the above ingredients in a bowl, stir it together to be sure everything is blended, and um, that’s it. Enjoy!

I originally found this recipe in the book THRIVE: The Vegan Nutrition Guide by Brendan Brazier.


Coconut Curried Chickpea Soup

When I surf the web it’s usually for one thing only: new recipes. When I happened across this recipe I’m pretty sure I heard angels singing above me. And let me just tell you that they were definitely singing when I tasted the end result. This soup is AMAZING. Plus, it takes literally minutes to put together, and you probably have everything you need to make it tonight. If not, you have plenty of time to drop by the grocery and grab what’s missing.


1 tablespoon olive oil
3 cloves garlic, finely chopped
3 whole carrots, peeled and diced
3 tablespoons Better Than Bouillon
2 1/2 cups water
2 heaping teaspoons curry powder
1 heaping teaspoon Garam Masala (available at your grocery store)
1 13.5oz – 15oz can coconut milk
2 15oz cans chickpeas (garbanzo beans), drained
1 large bunch greens, chopped (collards, kale, spinach, chard)
salt to taste

How To

The most work you’re going to exert for this soup is pictured above. Chop your carrots and garlic. If you can manage that, the rest of the soup pretty much puts itself together. Once you’ve got your garlic and carrots ready, heat the oil over medium-high heat in your soup pot, and then add the garlic. Saute the garlic for approximately one minute – don’t brown it, keep it moving, and then throw in the carrots, water, and bouillon. Bring that mixture to a boil, and allow it to gently boil for a few minutes until the carrots are just barely soft – don’t go mushy on me.

Now you’re going to add everything else: curry powder, Garam masala, coconut milk, chickpeas, and leafy greens (I used kale) last. The greens are going to wilt down into the soup, and that’s when you know it’s ready to eat. This will take less than five minutes from the time you add them into your pot.

I can’t get enough naan, and I admit that I made another batch today to go with this soup. If you’re one of the few with leftover naan (as if!) in the house from last night’s flat bread pizza, you can reheat them in the oven and smother them with Earth Balance spread before serving it side-by-side with this delicious, flavor-packed, unbelievably easy, can’t wait to have it again, soup.

Trust me on this one.

Lettuce Wraps #FAIL

We love, adore, cherish, and depending on how hungry we are sometimes even worship, the vegetarian lettuce wraps at P.F. Chang’s. You think I’m kidding. I’m not. I am determined to make my own better version of what P.F. Chang’s just whips out like yesterday’s celebrity gossip.

The picture you see was the best part of my first attempt at lettuce wraps. That’s right. I’ll be back bigger, stronger, and definitely better. Lettuce Wraps, I’ve got your number.