Let’s be honest some of us go to Super Bowl parties just for the food. I must say that’s the case for one of my favorite co-worker’s LaurelLee Loftsgard.
LaurelLee is a remarkably talented and successful young woman, but ask her about football and she’ll give you a blank stare like none you’ve ever seen before.
When I asked her who she wanted to win the Super Bowl she claimed she just chooses whoever’s winning so she’ll always be in a good mood.
I know. It makes true football fans squirm just a little, right?
But one thing I will say is what LaurelLee lacks in football knowledge she makes up for in Super Bowl food prep. This week on The Great Indoors she makes an out of this world Jalapeno Popper Dip that your guests will love. Warm and oozing with cheese (lots of it says LaurelLee) it also has a spicy kick and tastes like the real deal.
Enjoy! And Happy Super Bowl snacking!
Jalapeno Popper Dip
2 (8 ounce) packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
1/2 cup Mozzarella cheese
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced jalapenos – double if you like heat
1 cup panko bread crumbs
1/2 cup Parmesan cheese
No stick spray
Preparation:
Preheat oven to 350 degrees.
Mix the first 6 ingredients in a medium bowl until smooth. You do not need to drain either can of peppers. Spray an oven safe casserole dish with no stick spray. Pour mixture into dish. In a bowl, mix breadcrumbs and Parmesan cheese. Sprinkle crumb mixture evenly over the dip and spray top of dip with light coating of non stick spray (you can use melted butter if you prefer). Bake in oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.
You know you’ve thought it. You see a recipe on Pinterest and you think, “Well that’s great! But I could never make that!” Well, that’s what Areavoices blogger Shannon Olson once thought. An untrained baker, she’s become a local expert on fun creative, cake decorating and she says it’s easier than you might think. Take for example fondant. The smooth, beautiful frosting looks difficult to master and you’d think you had to spend a lot of money to get the look. But Olson shows us how to make your own fondant. In this case, she’s using it to make a cake that looks like a box of popcorn.
Fondant Covered “Popcorn” Cake
1 prepared cake, cooled and sliced in half. (Shannon used a pan that was 8 X 9.5 X 3 Pyrex 2.75 liter glass pan.)
caramel popcorn
Fondant ingredients:
16 ounces mini marshmallows
2-5 Tablespoons water
2 pounds powdered sugar
Crisco (white not butter flavored)
Icing ingredients:
1 cup butter, softened
4 c powdered sugar (adjust to consistency needed)
1/4 c milk
2 tsp vanilla
To make the fondant place place marshmallows and 2 Tbs. water in a microwavable bowl. Heat for 30 seconds and stir. Continue heating 15 to 20 sec, stirring in between, adding additional water if needed until smooth and completely melted.
Stir in 3/4 bag of powdered sugar.
Grease counter top or board with Crisco, pour out fondant.
Grease hands and begin kneading, working in more sugar if needed. Fondant should end up being smooth, not dry and not sticky. If it gets too dry add a very small amount of water.
Take about ¼ of it and mix in red food coloring.
Store red and white fondant in plastic wrap. Set aside.
Icing ingredients
1 cup butter, softened
4 c powdered sugar (adjust to consistency needed)
1/4 c milk
2 tsp vanilla
Cream butter, add 4 c powdered sugar, milk and extract. Add remaining sugar until smooth spreadable consistency.
When cake is completely cooled, cut it to the desired size for your popcorn box. Spread the icing on the cake. Don’t worry about whether crumbs mix in with the frosting. This layer of frosting is simply the glue that will hold the fondant in place. Appearance doesn’t matter. Refrigerate 30 minutes. Take fondant out of plastic wrap. Cover countertop or workspace with powdered sugar and begin to roll out the fondant to the size needed to cover your cake. Roll out red fondant as well and make the red stripes for the popcorn box. Carefully place white fondant over the top of the cake with an opening at the top. Place red stripes on top of the white fondant. Place caramel corn at the opening of the cake. Refrigerate until it’s served.
For more ideas on cake decorating or vintage decorating check out Shannon Olson’s blog at http://vintagenorthdakotakitchen.areavoices.com
The other day while scrolling through Facebook, my friend Shannon Olson posted a picture of a cake she had just made. Shannon is famous for her creations. As the writer of Vintage North Dakota Kitchen on Areavoices (vintagenorthdakotakitchen.areavoices.com) she never ceases to amaze with her creative turn on some standard dishes.
But even this one astounded me with it’s creativity and authenticity. It’s her peanut butter and jelly sandwich cake. Looking at the picture I could have sworn it was a sandwich. So I insisted she prove to me that it was actually a cake. She invited LaurelLee Loftsgard and I out to her vintage kitchen and showed up not only the adorable PB and J cake, but also fun popcorn cupcakes, perfect for an Oscar night party. Best of all, both are super easy and achievable even for us non-experts. Enjoy!
Peanut Butter and Jelly Sandwich Cake
White cake mix (and ingredients it requires: oil, eggs, water)
½ cup creamy peanut butter
½ cup softened butter
3-4 TBSP milk
Powdered Sugar
Jelly (any kind)
Prepare a white cake mix according to package directions (of course you can always make a homemade cake, but who has time?)
Bake in an 8X8 or 9X9 pan lined and buttered with parchment paper. You will have cake left over.
Remove from pan, cool completely.
When cool, slice the cake in half horizontally. Flip the top half over. You’ll notice it looks like a slice of bread.
Mix together peanut butter, butter, milk and just enough powdered sugar to achieve the desired consistency. Spread that mixture on the bottom layer of your cake. Be messy. Let it slide off the sides so it looks like a real sandwich. Spread desired amount of jelly on top of peanut butter. Place the remaining half of cake on top of the filling so the bread-looking side is up. Cut diagonally into two triangles. Serve.
“Buttered Popcorn” Cupcakes
1 batch baked cupcakes
1 bag mini marshmallows
yellow food coloring
1 cup butter, softened
4 c powdered sugar (adjust to consistency needed)
1/4 c milk
2 tsp vanilla extract
Cream butter, add 4 c powdered sugar, milk and extract. Add remaining sugar until smooth spreadable consistency.
Tear mini marshmallows in half and stick back together making them look like popcorn kernals. Frost cupcakes and top with marshmallows, dilute yellow food coloring with water and paint on for butter look. If you want to get really creative you can dab black food coloring to represent some darker kernals.
Cut striped red and white paper and create popcorn bags to wrap around the cupcakes.
Next week, Shannon shows us just how easy it is to make your own fondant.
For more recipes and vintage decorating ideas check out Shannon’s blog at vintagenorthdakotakitchen.areavoices.com
The Ancient Chinese might say so and some modern day Midwesterners too. What is Feng Shui? According to About.com:
“Feng shui is an ancient art and science developed over 3,000 years ago in China. It is a complex body of knowledge that reveals how to balance the energies of any given space to assure health and good fortune for people inhabiting it.”
There are many ways to use Feng Shui to tackle problems or challenges within a home.
I heard about Feng Shui expert Tracy Green of Fargo and invited her into my home to give it a whirl. In the video, you’ll see me interview her, but she spent a good part of our time interviewing me about my family life and challenges we faced. Almost immediately she asked me if I have trouble making decisions. I had to think about it for awhile (just kidding) but the answer was a definitive “yes.” She says it’s not uncommon for people living in split level homes or bi-level homes where you’re faced with a decision about where to go immediately upon entering the home.
She also diagnosed that based upon the placement of my daughter’s bedrooms, they have more power in the home than they should (well, I could have told her that a long time ago).
Short of moving, what are the solutions to my problems and others? According to Feng Shui experts like Green and others, there are a few simple things you can do:
1. Clean out the clutter. Clutter blocks energy. Have you ever noticed how much lighter you and your house feel after putting your junk out on the curb during clean up week? Green says think about your desk at work, when it’s crowded with stuff, it’s hard to focus on anything.
2. Live with good quality air and light. Open the windows, have air purifying plants. Think about using full spectrum light.
3. Crystal placement within the home. Crystals are used to help the energy or vibration within the home. Different kinds of crystals do different things ranging from helping you concentrate to helping you find love or wealth.
Green is a realtor who says clients have used her Feng Shui expertise to help them decide between two homes. She says it’s not “Woo Woo” stuff. It’s based on real science and she’s seen first hand how postive Feng Shui within the home has changed lives.
It was quite an education the other night at Prairie Public Television’s Downton Abbey Season Three premiere party. Not only did I get to have tea with three brilliant British ladies who taught me the nuances of being Anglo (EG: You are Bri-tish, not Bri-dish) but I also savored some of the finest in British cuisine. (Yes, there is fine Bri-tish cuisine). Watch the video below.
Mosaic Foods and The Golden Spoon Traveling Tea Room catered the evening and they agreed to help you design a menu for your own Downton Abbey viewing party.
Better yet, each dish is inspired by a character from the show (or at least how we interpret them).
We will start the night, appropriately so, with a dish inspired by the matriarch of the family – the woman who started it all.
Dowager Countess Apricot with Goat Cheese and Pistachios
Think of sweet, tart apricots soaked in acidic orange juice. The result is a rich, tart, and sour. Doesn’t that describe the Dowager Countess?
Ingredients:
150 dried apricot halves (2 pounds)
1 1/2 cups fresh orange juice
1 1/2 cups shelled pistachios, 1/2 of them toasted
1 pound soft mild goat cheese, chilled
Toss apricots with juice and let stand, tossing occasionally, 20 minutes.
Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.
Like Lord Grantham himself, this dish is rich, classic, and British. It’s mostly strong and hearty, but has a flaky, delicate side. (Think Lord Grantham’s behavior after he lost Bates. It was like a British masculine version of of Beaches.)
Ingredients:
2 tablespoons olive oil
2 pounds beef tenderloin, cut into 24 (1-inch) cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed
Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.
Cora, more formally known as Lady Grantham, is the American heiress who married into the Crawley family. This salad with its tomato, beans and cheese is like a walk through an American garden. Fresh flavors with a little kick, kind of like Cora. (But what’s up with her devotion to O’Brien?)
Ingredients:
3/4 to 1 pound fresh mozzarella, diced into 1/2-inch cubes
1 pound peak-season tomatoes (I prefer roma for this because they’re less wet, but other varieties also work), diced into 1/2-inch cubes
1 15-ounce can white beans, drained and rinsed or 1 3/4 cups white beans that you’ve cooked fresh
1/4 cup pesto (or a handful of slivered basil plus 1/4 cup olive oil)
3 to 4 tablespoons red wine vinegar
Salt and pepper to taste
Mix and season and then re-season again to adjust to your taste. Eat at once or keep it in the fridge up to a few days (really, it will depend on how fresh your mozzarella is; the made-daily stuff is only good for a day or two, most others will last nearly a week).
Let’s be honest, Matthew is a little bland. He’s no dashing Turk (we know Mary goes for that), but he’s solid and satisfying and with a few embellishments could actually be a little zippier. Kind of like a scone.
Preheat oven to 325 degrees. Mix the flour and baking powder. Add softened butter until the mixture is crumbly. Add milk and eggs. Mix into dough. Add any optional ingredients. Scatter flour on work surface and roll dough to 1 to 1 1/4 inches thick. Use a round 2 1/2 inch cookie cutter to cut out scones, and place them on a buttered baking sheet. For best results, let the uncooked scones chill in the refrigerator for 30 minutes. Bake 20-25 minutes. Serve with Devonshire cream and preserves.
Lady Mary’s Lemon Crinkles
Lady Mary Crawley is a wispy woman. Thin with pale white skin, it’s hard to picture her working on the farm like sister Edith or marching for suffrage like sister Sybil. Mary is about the parasols and the afternoon tea. She has an edge to her, but for the most part she’s light and delicate like this cookie.
Combine cake mix, egg and Cool Whip. The batter will be sticky. Form dough into tablespoons and roll in powdered sugar. Bake for 8 to 10 minutes in a 350 degree oven. Edges will be golden brown. Allow to cool 1 minute on baking sheet. Remove to wire rack.
Recipe courtesy: The Golden Spoon Traveling Tea Room (701) 219-4267 or goldenspoontearoom@AOL.com.
I remember, years ago, when I worked in television news a handful of reporters, photographers and producers were sitting around eating burgers for lunch. I noticed every single one of us had picked the tomatoes and onions off of our sandwiches. They just laid there on the wrappers discarded like the garbage we thought they were.
All of us – tomato and onion haters. At the time I figured it was some sort of weird personality flaw. Maybe those of us with the skills to be journalists conversely lacked the tastebuds to enjoy tomatoes and onions.
But I now realize were weren’t alone. Tomatoes and onions are among the most disliked foods in America. Tomato haters even have their own webpage: Anti-Tomato.com (“We hate tomatoes. And we want to eradicate the seed from the earth”) and their own Facebook page, Anti-Tomato Squad (“dedicated to the warriors who hate tomatoes”).
But I believe I might have changed my tune back in the 1990′s when my sister, Cheryl Lausch, found a recipe in Gourmet magazine that meant all bets were off. It used the hated tomato and onion and made them absolutely delightfully delicious. They became part of a buttery, cheesy, rich tart that melted in my mouth. It’s worth a try. It might be time to make up with the tomato and onion. Watch us make it in this week’s “The Great Indoors with Tracy Briggs” on shesaystv.areavoices.com.
TOMATO ONION TART
2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
Butter pastry dough for a single-crust 12-inch tart (see recipe below. You can also use a store bought pie shell)
1/2 pound Jack or Gruyère cheese, shredded (about 2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2) or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F.
On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.
Serve tart warm or at room temperature.
Butter Pastry Dough
(Makes enough dough for a single-crust 12-inch tart)
May be prepared in 45 minutes or less but requires additional unattended time.
2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
6 to 7 tablespoons ice water
In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.
My mom was a great cook. Our Christmas dinners were a delicious array of turkey, mashed potatoes, stuffing, gravy and my dad’s favorite: peas with those little pearl onions. But I was never a big fan of one dish on our holiday table: jellied cranberry sauce.
I can still hear that “Bah-lub” sound as the jellied mass plopped out of the can onto the plate; the ridges of the can imprinted on the sides.
My sister, Cheryl Lausch, loved that cranberry sauce. That’s why it’s a little ironic that she is the creator of a cranberry sauce that ended up giving the jarred sauce it’s walking papers.
Several years ago, at a holiday dinner Cheryl unveiled her Cranberry Orange Relish. For those of us who weren’t fans of the jellied sauce, this was a sweet and tarty dream come true.
It fresh, crunchy, and refreshing. It’s super easy to make. And best of all, there are no ridges on the sides.Watch us make it in this weeks “The Great Indoors with Tracy Briggs” on shesaystv.areavoices.com.
CHERYL’S CRANBERRY ORANGE RELISH
1 Bag of Fresh Cranberries
1 Orange – peeled and sectioned (as much white coating taken off as possible)
1 Green Apple – cut in sections, (peeling is optional)
1 large can of pineapple chunks
1 cup of sugar
Put cranberries, orange sections, apple sections and pineapple chunks into food processor. Chop until it reaches the consistency of relish. (But if you like it chunkier, don’t mix as long.)
As some of you may know, our video blog, “The Great Indoors” was created to celebrate the finer things inside four walls such as eating, drinking and entertaining. We decided to leave the hunting, fishing, and camping to the Outdoors people.
That doesn’t mean we can’t enjoy the pleasures of what they reap. In other words, when friends come home from fishing or hunting trips we indoor types will be more than happy to enjoy some really great food.
Let’s talk pheasants today. Have you or someone you love gone pheasant hunting? You come home with the bird, but you don’t know what to do with it? It seems like many of the recipes are full of fat: cream, butter, and sauce heavy. That’s okay, but what if you’re looking for something healthier?
Danielle Irving is a nutrition consultant who knows how to find great recipes and make them more healthy and delicious. She found a hearty and tasty way to prepare pheasant that’s full of flavor.
Zesty Salsa Pheasant Stew
Ingredients:
3 (14 oz.) cans of low sodium broth (chicken or vegetable) *look for one with no sugar added
1 ½-2 lbs. of pheasant
1 cup diced onions
1 cup diced celery
2 potatoes, diced
1 tsp. Salt
3 cloves of fresh garlic, minced
½ tsp. Pepper
2 cups sliced carrots
1 (14-15 oz.) whole kernel corn, optional *frozen is best if it isn’t freshly cut from the cob!
1 (8 oz.) can tomato sauce
1 -2 cups medium spicy tomato salsa *here is where you add your ZEST! If you can your own salsa or know someone
who does, this is the place to use it!
1 can (3 – 3 ½ oz.) chopped, mild, green chilies, do not drain
1/4-1/2 cup fresh cilantro, chopped
Instructions:
1. Remove all skin, feathers and any visible fat from bird before cooking. Cut the bird in half. You do not need to
remove bones at this point.
2. Bring the broth to a boil in a Dutch oven or large pot. Add pheasant,
3. If you have time for this extra flavor step – heat 2T oil in a pan and sauté onion, celery, salt, garlic for 5-8 minutes
or until soft and translucent, not brown. * If you want to keep rolling you can put onion, celery, salt, garlic right into
your pot with the broth and pheasant and skip the sauté.
4. Add pepper. Cover and cook over med-low heat for 45 minutes or until pheasant is tender.
5. Remove pheasant with slotted spoon. Set it to the side so it can cool.
6. Add potatoes, carrots, corn, tomato sauce, salsa, and undrained chilies, to your broth mixture. Cover and cook for
20 minutes until the vegetables are tender.
7. While the veggies are cooking cut pheasant from the bones into bit size pieces and add to the stew for several
minutes to rewarm before serving.
8. Add cilantro right before serving
9. Serve with cilantro and green onion for toppings!
Recipe provided by: Body Heart Mind
Danielle Irving, M. Ed, Certified Nutritional Consultant
Certified Personal Fitness Trainer
Nurtured Heart ApproachTM Advanced Trainer/Parent & Family Coach
And you wonder how you’ll pay for all of this excess.
Christmas is supposed to be one of the happiest times of the year, but it can also be one of the most stressful.
And that stress can lead to serious medical issues. Stress has been linked to high blood pressure, heart attacks and even greater likelihood of colds, flus, and allergies.
How one tackles that stress is very much an individual choice.
As for my “Great Indoors” co-host Josh Thomas and I, we found the sauna. Repeat after me…”Ahhhhhhh.” Now Josh and I don’t make a habit of using the sauna together, but the other day Vince Wuebker of Hot Spring Spas and Pool Tables in West Fargo invited us out to give them a try.
We figured he knew of what he spoke. His store’s display of saunas is the largest in the nation and no one sells more. Not too shabby.
Through the relaxation (and sweat) he explained the health benefits of these unsung heroes:
Five Health Benefits of Using a Sauna
1. Relaxes muscles and soothes aches and pains. Rising temperatures increase blood flow which aids the body’s natural healing powers.
2. Relieves stress. Stepping into the sauna is quiet and warm. The cold, hard world is kept outside.
3. Induces deeper sleep. Rising body temperatures help you fall asleep.
4. Flushes toxins and cleanses skin. Sweat is good for the body and most Americans don’t always sweat enough during exercise. Sweating gets the impurities out of the body and leaves you with that post-sauna glow.
5. Improves cardiovascular performance and burns calories. Wuebker says he’s not saying it replaces exercise. But the changing temperatures within a sauna condition the heart and help it convert calories into energy.
Wuebker says new saunas will cost anywhere from around $3,000 to several thousand dollars.
Did you know the majority of Americans feel like they spent too much last Christmas? And if last Friday’s numbers are any indication, shoppers are going overboard this Christmas as well.
If you’re not done with your shopping (or maybe haven’t even started) why not consider making homemade gifts? They cost less than store-bought gifts and can be more meaningful because you took the time to make them yourself.
I stumbled across the idea of homemade coasters this summer while visiting a friend’s lake cabin. I noticed the cutest homemade, personalized coasters on the coffee table. They had been simply made from a Minnesota road map. But you can do so much more. And best of all it’s inexpensive. A set of six coasters can be made for about 7 dollars.
Here’s what you need to start:
Six small square tiles found at any home improvement store.
A small bottle of Mod Podge in any finish you’d like: glitter, matte or glossy. (Mod Podge is sold at crafts stores such as Michaels or Hobby Lobby).
White glue
A sponge paintbrush
3 8 1/2 by 11 sheets of felt (color you pick is based on the artwork you select).
Artwork (pictures, maps, etc)
Cut the artwork to fit your tiles. Make the artwork just a fraction smaller than your tile so you don’t need to trim the picture. Place a small bit of glue on the tile to secure the picture. Use the sponge brush to Mod Podge over the picture on the tile. Let it dry over night. Depending upon how you’d like the coaster to look, you can consider putting another coat of Mod Podge on the coaster. Once you’re happy with the finish of the tile, glue squares of felt onto the back of the coaster.
The possibilities are endless on what you can make. Here are just a few ideas:
Geographical: Does your friend have a lake place like my friend? Or maybe they have a favorite city or state. Maps are perfect for this project.
Sports fan: Use photos from the newspaper of your team in action. Pick felt that matches your school or team colors.
Family fun photos: dig into that shoe box of old photos you haven’t put into an album yet and make them into keepsakes.
Hobby coasters: They love NASCAR? Buy a NASCAR magazine and find pictures of their favorite drivers.
Wedding coasters: Pictures of the bride and groom from childhood to coupledom.
Think about your loved one’s interests or passions. Let your imagination guide you. It’s simple. It’s easy. And every time, they put their glass down, they’ll think of you.
