Allies in the Baking Empire

Several weeks ago I was contacted by my friends at the National Honey Board with a request to send them some artisan breads with a honey focused inspiration.

I was told to send four loaves......

I was told to send them to Denver.........

So I did.

When you send a sample pack to an event, it is always good practice to deliver a collection that offers a uniformed size, but the pieces should always balance the light and dark side of the bread color spectrum.

It is also paramount to give different POV's on sweet-savory and a variety of textures.

Anyways......

The loaves that were flown first class to Denver, somehow made their way to Chicago.

I wonder if their journey was exciting, possibly fraught with peril.

Who knows?

Perhaps their voyage will inspire a Disney movie.

In closing I just want to say that it was a big honor for our bakery to have the chance to partner with the National Honey Board.

They are such a classy group of people, and whose kidding who?

These folks are blessed to have the sweetest, cleanest, purest product on the planet to market....

Honey!

Let's Talk Honey ...

Sweet Returns from Honey Baking Summit

Posted by National Honey Board on October 24, 2013 - 3:12 PM

---

We just wrapped up our third Baking Honey Summit in Chicago, and one of our favorite things about these events is seeing what the most talented bakers in the world can do with honey after spending the day learning about this natural sweetener and working with it.
We recently had the opportunity to taste the sweet returns of the Honey Baking Summit when two of our attendees sent us products they developed with honey for our fall board meeting. Since we never start with dessert (ok, maybe some times we do!), we first tasted some amazing artisan breads from Saint Agnes Baking Company, including a WWII loaf that was a delicious combination of a Russian and German Rye that uses honey to provide a sweet taste.
We also sampled a Wild Rice Round and a Hungarian Raisin Rye which uses a combination of honey, molasses, cocoa and raisins.
Next up, we hit the sweets and tasted three of Muddy Paws Cheesecakes, all made with honey. First up was a honey vanilla cheesecake, which has been a standard on the bakery’s menu for some time. Next, we devoured a couple slices of new products, including a lemon honey cheesecake on a pistachio graham crust and a honey blueberry lavender on a shortbread crust. All three were delicious, and took advantage of honey’s ability to complement a variety of flavors.
Thank you once again to Danny Klecko of  Saint Agnes Baking Company and Tami Cabrera of Muddy Paws Cheesecake for the outstanding made with honey products.

 

List of Irish Cheese

Saturday night I took Sue McGleno to the Moose Country Pub to visit with a former colleague who had recently got married.

The guy was a dough mixer, and I worked side by side with the kid for 7 years.

I have never been one to get excited to go to weddings or funerals, but this event was more of a post wedding party (the couple tied the knot several weeks ago during an elopement in Seattle) where people didn't really get all that dolled up.

At the party, some random guy just steps up to a special corner table I had reserved for my wife and I to secure some privacy...and the random guy asks.....

"What did one fly say to the other fly?"

To which Sue McGleno and I exchanged looks of befuddlement......

"Is that stool taken?" the guy says answering his own question while proceeding to sit down and become the 5th wheel.

Usually I have no problem being "that guy", and the thought did occur to me that I might shoo this guy away....

But there just wasn't much available seating, and the guys generosity in sharing his personal views on blood thinners and WW2 campaigns was really quite endearing.

After awhile the random guy took off to smoke, and truth be told I thought we had lost him to the festivities, but alas.......how fortunate was I to have him return with the following message that God seemed to have lain upon his heart.......

"Did you know they make more different kinds of cheese in Ireland than they do in Wisconsin?"

Random man never backed this claim up with any rational statistics, but the thought in of itself was enough to make me glad that I had attended this extravaganza.

I don't know how the following stacks up against Wisconsin (or any other part of the world for that matter), but I did find this cheese grid, and I must say....I found it quite impressive.

Cheese Name	Type	Milk	Rennet	Notes	Producer
Abbey Blue Brie	Cow	Pasteurized	Vegetarian	Blue	Abbey Cheese Company
Abbey Smoked Brie	Cow	Pasteurized	Vegetarian	Smoked Brie	Abbey Cheese Company
Ardagh Castle Gjetost	Goat	Raw	Vegetarian		Ardagh Castle cheese
Ardagh Castle Goats Cheese	Goat (from whey)	Raw	Vegetarian	Wensleyday style	Ardagh Castle cheese
Ardagh Castle Ricotta	Goat (from whey)	Raw	Vegetarian	Ricotta	Ardagh Castle cheese
Ardrahan	Cow	Pasteurized	Vegetarian		Ardrahan Cheese
Ardsallagh Hard Goat’s Cheese	Goat	Pasteurized	Vegetarian		Ardsallagh Goats Products
Ardsallagh Smoked Cheese	Goat	Pasteurized	Vegetarian		Ardsallagh Goats Products
Ardsallagh Soft Goat’s Cheese	Goat	Pasteurized	Vegetarian		Ardsallagh Goats Products
Ballintubber Cheddar with Chives	Cow	Pasteurized	Vegetarian		Cahills Farm cheese
Ballybrie	Cow	Pasteurized	Vegetarian	Soft Creamy Brie	Fivemiletown Creamery
Ballyblue	Cow	Pasteurized	Vegetarian	Soft Blue Brie	Fivemiletown Creamery
Ballyoak	Cow	Pasteurized	Vegetarian	Soft Smoked Brie	Fivemiletown Creamery
Ballyhooly Blue	Cow	Raw	Traditional		Fermoy Natural Cheese
Ballyporeen with Mixed Irish Herbs	Cow	Pasteurized	Vegetarian		Cahills Farm cheese
Bay Lough Cheddar	Cow	Raw	Vegetarian		Bay Lough cheese
Bay Lough Cheddar Smoked	Cow	Raw	Vegetarian		Bay Lough cheese
Bay Lough Cheddar Smoked with Garlic & Herbs	Cow	Raw	Vegetarian		Bay Lough cheese
Bay Lough Cheddar With Garlic & Herbs	Cow	Raw	Vegetarian		Bay Lough cheese
Beal Handmade Cheddar	Cow	Raw	Traditional		Béal Organic Cheese
Beal Raw Milk Cheddar	Cow	Raw	Traditional		Béal Organic Cheese
Beara Blue	Cow	Raw	Traditional	Blue Stilton style	Knockatee Cheese
Bellingham Blue	Cow	Raw	Vegetarian		Glyde Farm Produce
Bluebell Falls Cygnus	Goat	Heat Treated	Vegetarian		Bluebell Falls Cheese
Bluebell Falls Cygnus with Honey	Goat	Heat Treated	Vegetarian		Bluebell Falls Cheese
Bluebell Falls Cygnus with Pepper	Goat	Heat Treated	Vegetarian		Bluebell Falls Cheese
Bluebell Falls Orion	Goat	Heat Treated	Vegetarian		Bluebell Falls Cheese
Bluebell Falls Pegasus	Goat	Heat Treated	Vegetarian		Bluebell Falls Cheese
Boilie Cheese Pearls	Cow	Pasteurized	Vegetarian	Soft Creamy cheese pearls marinated in peppercorns infused in a garlic oil	Fivemiletown Creamery
Boilie Goats Cheese Pearls	Goat	Pasteurized	Vegetarian	Soft Creamy cheese pearls marinated in peppercorns infused in a garlic oil	Fivemiletown Creamery
Boyne Valley Blue	Cow	Raw	Vegetarian		Glyde Farm Produce
Burren Gold	Cow	Raw			Burren Gold
Cahill’s Ardagh Wine Cheese	Cow	Pasteurized	Vegetarian		Cahills Farm cheese
Cahill’s Original Irish Porter Cheese	Cow	Pasteurized	Vegetarian		Cahills Farm cheese
Cahill’s Whiskey Cheese	Cow	Pasteurized	Vegetarian		Cahills Farm cheese
Cais Dubh	Cow	Raw	Traditional		Fermoy Natural Cheese
Cais Rua	Cow	Raw	Traditional		Fermoy Natural Cheese
Carlow Cheese	Cow	Raw	Traditional	Edam style	Carlow Cheese
Carlow Cheese Flavoured	Cow	Raw	Traditional	Flavored Edam style	Carlow Cheese
Carrigaline	Cow	Pasteurized	Vegetarian		Carrigaline Farmhouse Cheese
Carrigaline Beech Smoked	Cow	Pasteurized	Vegetarian		Carrigaline Farmhouse Cheese
Carrigaline Garlic & Herb	Cow	Pasteurized	Vegetarian		Carrigaline Farmhouse Cheese
Carrowholly	Cow	Raw	Vegetarian	Gouda style	Carrowholly cheese
Carrowholly Cheese Flavoured	Cow	Raw	Vegetarian	Gouda style	Carrowholly cheese
Cashel Blue	Cow	Pasteurized	Vegetarian	Blue	J&L Grubb
Chulchoill	Goat	Pasteurized	Vegetarian		Cooleeney Farmhouse Cheese
Cleire Goats Cheese	Goat	Raw	N/A	Cheese curd	Cleire Goats Cheese
Clonmore Cheese	Goat	Heat Treated	Vegetarian	Gouda style	Clonmore Cheese
Coleraine cheddar	Cow	???	Traditional	Cheddar style	Coleraine cheddar
Coolattin Cheddar	Cow	Raw	Traditional	Cheddar style	Coolattin Cheddar
Coolea Cheese	Cow	Pasteurized	Traditional	Gouda style	Coolea Cheese
Cooleeney Farmhouse Cheese	Cow	Raw	Vegetarian	Camembert style	Cooleeney Farmhouse Cheese
Natural Goats Log	Goat	Pasteurized	Vegetarian	Creamy, lemony fresh tang	Fivemiletown Creamery
Corkotta	Cow	Raw	Traditional	Made from Whey	Fermoy Natural Cheese
Corleggy Goat’s Cheese	Goat	Raw	Vegetarian		Corleggy Cheese
Cratloe Hills	Sheep	Pasteurized	Vegetarian	Pecorino style	Cratloe Hills
Creeny	Sheep	Raw	Vegetarian	Pecorino style	Corleggy Cheese
Croghan	Goat	Raw	Vegetarian		Croghan Cheese
Crozier Blue	Sheep	Pasteurized	Vegetarian	Blue	J&L Grubb
Daru	Cow	Pasteurized	Vegetarian		Cooleeney Farmhouse Cheese
Desmond	Cow	Raw	Vegetarian	Thermophilic (Swiss style)	West Cork Natural Cheese
Dilliskus	Cow	Raw	Vegetarian		Dingle Peninsula Cheese
Doolin	Cow				Doolin Cheese
Dromana Flavoured	Cow	Pasteurized	Vegetarian		Knockalara Farmhouse Cheese
Drumlin	Cow	Raw	Vegetarian		Corleggy Cheese
Dubliner	Cow	Heat Treated	Vegetarian	Cheddar style	Dubliner Cheese
Duhallow	Cow	Pasteurized	Vegetarian		Ardrahan Cheese
Dunbarra	Cow	Pasteurized	Vegetarian	Camembert style	Cooleeney Farmhouse Cheese
Durrus Cheese	Cow	Raw	Traditional		Durrus Cheese
Emerald	Cow	Raw	Traditional		Fermoy Natural Cheese
Emerald Irish Brie	Cow	Pasteurized	Vegetarian	Brie	Carrigbyrne cheese
Fivemiletown Cheddar Range	Cow	Pasteurized	Vegetarian	Mild, Medium, Mature, Extra Mature, Ligher Mature, Mild and Medium Sliced	Fivemiletown Creamery
Gabriel	Cow	Raw	Vegetarian	Thermophilic (Swiss style)	West Cork Natural Cheese
Gleann Oir	Goat	Pasteurized	Vegetarian	Brie	Cooleeney Farmhouse Cheese
Glebe Brethan	Cow	Raw	Traditional	Comté style	Glebe Brethan
Gortnamona	Goat	Pasteurized	Vegetarian	Camembert style	Cooleeney Farmhouse Cheese
Gubbeen	Cow	Pasteurized	Traditional		Gubbeen Farmhouse Cheese
Hegarty’s Cheddar	Cow	Pasteurized	Vegetarian	Cheddar style	Hegarty’s Cheddar
Hibernia	Cow	Raw	Traditional		Fermoy Natural Cheese
Imokilly Regato	Cow	Pasteurized	Traditional	Protected Designation of Origin (PDO)	Dairygold
Kerry Blue	Cow	Raw	Traditional	Blue Stilton style	Knockatee Cheese
Kilcummin	Cow	Raw	Vegetarian		Dingle Peninsula Cheese
Killeen Cow’s Cheese	Cow	Pasteurized	Traditional	Gouda style	Killeen Farmhouse Cheese
Killeen Goat’s Cheese	Goat	Pasteurized	Traditional	Gouda style	Killeen Farmhouse Cheese
Knockalara Semi-Hard Sheeps Cheese	Sheep	Pasteurized	Vegetarian		Knockalara Farmhouse Cheese
Knockalara Sheep’s Cheese	Sheep	Pasteurized	Vegetarian		Knockalara Farmhouse Cheese
Knockanore Flavoured	Cow	Raw	Vegetarian		Knockanore Farmhouse Cheese
Knockanore Plain	Cow	Raw	Vegetarian	Cheddar style	Knockanore Farmhouse Cheese
Knockanore Smoked	Cow	Raw	Vegetarian	Smoked Applewood	Knockanore Farmhouse Cheese
Knockatee Cheddar	Cow	Raw	Traditional	Cheddar style	Knockatee Cheese
Knockatee Gouda	Cow	Raw	Traditional	Gouda style	Knockatee Cheese
Knockdrinna Fresh Goats Log	Goat	Pasteurized	Traditional		Knockdrinna Farmhouse Cheese
Knockdrinna Goat’s Brined Cheese	Goat	Pasteurized	Traditional	Feta style	Knockdrinna Farmhouse Cheese
Knockdrinna Gold	Goat	Pasteurized	Traditional	Tomme style	Knockdrinna Farmhouse Cheese
Knockdrinna Meadow Sheep’s Cheese	Sheep	Pasteurized	Traditional	Tomme style	Knockdrinna Farmhouse Cheese
Knockdrinna Snow	Goat	Pasteurized	Traditional	Camembert style	Knockdrinna Farmhouse Cheese
Lavistown	Cow	Pasteurized	Traditional		Knockdrinna Farmhouse Cheese
Maighean	Cow	Raw	Vegetarian	Camembert style	Cooleeney Farmhouse Cheese
Milleens	Cow	Pasteurized	Traditional	Munster style	Milleens
Millhouse Sheep’s Cheese	Sheep	Raw	Vegetarian		Millhouse Sheep’s Cheese
Mine-gabhar	Goat	Raw	Vegetarian		Croghan Cheese
Moonshine Organic Cheese	Cow	Pasteurized	Vegetarian	Organic	Moonshine Farm Cheese
Mossfield	Cow	Pasteurized	Vegetarian	Organic, Gouda style	Mossfield Organic Farm
Mossfield Flavoured	Cow	Pasteurized	Vegetarian	Organic, Gouda style	Mossfield Organic Farm
Mossfield Mature	Cow	Pasteurized	Vegetarian	Organic, Gouda style	Mossfield Organic Farm
Mount Callan Cheddar	Cow	Raw	Traditional	Cheddar style	Mount Callan Cheddar
Oakwood	Cow	Pasteurized	Vegetarian	Naturally Smoked Mature Cheddar, Also comes in grated bags	Fivemiletown Creamery
Old Irish Creamery Cheddar with Blueberries	Cow	Pasteurized	Vegetarian		JOD Foods
Old Irish Creamery Cheddar with Chilli	Cow	Pasteurized	Vegetarian		JOD Foods
Old Irish Creamery Cheddar with Chives	Cow	Pasteurized	Vegetarian		JOD Foods
Old Irish Creamery Cheddar with Cranberries	Cow	Pasteurized	Vegetarian		JOD Foods
Old Irish Creamery Cheddar with Herb & Garlic	Cow	Pasteurized	Vegetarian		JOD Foods
Old Irish Creamery Cheddar with Irish Porter	Cow	Pasteurized	Vegetarian		JOD Foods
Old Irish Creamery Cheddar with Red Wine	Cow	Pasteurized	Vegetarian		JOD Foods
Old Irish Creamery Cheddar with Walnuts	Cow	Pasteurized	Vegetarian		JOD Foods
Old Irish Creamery Cheddar with Whiskey	Cow	Pasteurized	Vegetarian		JOD Foods
Old Irish Creamery Extra Mature White Cheddar	Cow	Pasteurized	Vegetarian		JOD Foods
Old Irish Creamery Smoked Cheddar	Cow	Pasteurized	Vegetarian		JOD Foods
Old MacDonnells Fresh Cow’s Cheese	Cow	Pasteurized	Vegetarian		Old MacDonnells Farm Cheese
Old MacDonnells Fresh Goat’s Cheese	Goat	Pasteurized	Vegetarian		Old MacDonnells Farm Cheese
Orchard Cottage Fresh Goat’s Cheese	Goat	Raw	Vegetarian		Orchard Cottage Dairy
Orchard Cottage Goat’s Cheese in Oil	Goat	Raw	Vegetarian		Orchard Cottage Dairy
Orla Cheese	Sheep	Raw	Vegetarian		Orla Cheese
Paddy Jack Cheese	Cow	Pasteurized	Vegetarian	Gouda style	Abbey Cheese Company
Shandrum	Cow	Heat Treated	Vegetarian	Gouda style	Clonmore Cheese
Smoked Ardrahan	Cow	Pasteurized	Vegetarian		Ardrahan Cheese
Smoked Gubbeen	Cow	Pasteurized	Traditional		Gubbeen Farmhouse Cheese
St Brendan	Cow	Pasteurized	Vegetarian	Brie	Carrigbyrne cheese
St Brendan Brie Mini	Cow	Pasteurized	Vegetarian	Brie	Carrigbyrne cheese
St Brigid	Cow	Raw	Traditional		Fermoy Natural Cheese
St Brigid Beag	Cow	Raw	Traditional		Fermoy Natural Cheese
St Gall	Cow	Raw	Traditional		Fermoy Natural Cheese
St Kevin Brie	Cow	Pasteurized	Vegetarian		Wicklow Farmhouse Cheese
St Killian	Cow	Pasteurized	Vegetarian		Carrigbyrne cheese
St Tola Divine	Goat	Pasteurized	Traditional	Organic	St Tola
St Tola Hard Goat’s	Goat	Raw	Traditional	Organic	St Tola
St Tola Log	Goat	Raw	Traditional	Organic	St Tola
Tara Ban	Goat	Pasteurized	Vegetarian	Goat's Cheddar style	Gleann Gabhra
Tipperary Brie	Cow	Pasteurized	Vegetarian	Brie	Cooleeney Farmhouse Cheese
Triskel Dew Drop	Goat	Raw	Traditional		Triskel Cheese
Triskel Gwenned	Cow	Raw	Traditional		Triskel Cheese
Triskel Pyramid	Goat	Raw	Traditional		Triskel Cheese
Waterford Greek Cheese	Cow	Pasteurized	Vegetarian		Knockalara Farmhouse Cheese
Wicklow Baun	Cow	Pasteurized	Vegetarian		Wicklow Farmhouse Cheese
Wicklow Blue	Cow	Pasteurized	Vegetarian		Wicklow Farmhouse Cheese
Wicklow Gold	Cow	Pasteurized	Vegetarian		Wicklow Farmhouse Cheese
Wilma’s Killorglin Cheese	Cow	Pasteurized	Traditional	Gouda style	Killorglin Cheese
Wilma’s Killorglin Flavored Cheese	Cow	Pasteurized	Traditional	Gouda style	Killorglin Cheese

Dining with Ghosts

L.A.B RATS -

Here is a piece that I recently did for a trade publication called Food Service News. It was one of the more interesting experiences I have had the opportunity encounter.

When you are finished reading this, and feel so inclined......Klecko would be interested in knowing what you think.

Is there such a thing as ghost?

Have you experienced paranormal activity?

Alright, lets get to it in 3-2-1..................................

                                                                  FOREPAUGHS

Today’s story starts off with yours truly eating Mac & Cheese at the Highland Grill while eavesdropping on other peoples conversations.

In the booth next to me were two women sharing lunch off the same plate, swapping opinions about haunted spaces in the Twin Cities.

I didn’t want to be one of those guys that jumps into other peoples conversation without an invitation, but I couldn’t resist.

“Excuse me ladies, do you believe that Forepaughs restaurant is haunted?”

The woman vulturing the remaining French fries didn’t have a clue what I was talking about, but her companion perked up and filled us in with the back story.

“I think it was the 1800’s when Joseph Forepaugh was in power. This was the time when he and the Ramsey’s and Faribault’s were dividing state boundaries. Forepaugh had a mansion where the restaurant is now, and the story is that he had amorous feelings towards a servant named Molly.

Forepaugh’s wife Mary found out and tried to separate the two, but the young servant was already pregnant. Eventually when Joseph called the whole thing off, Molly was so despondent that she tied a rope around her neck and jumped out a third story window.

When Joseph was sent word, he went to his favorite meditation spot and placed a pistol to his head, forfeiting his life.”

I asked the woman if she believed the legend, and she said she did, and in fact she had witnessed some strange occurrences there herself.

When it comes to ghost stuff, I think I’d be classified as skeptical, but as I drove across town I remembered a woman named Annie Wilder.

Several years ago our paths crossed frequently while both of us were schlepping books. I was pimping dog biscuit recipes, while she was telling the world how to communicate with ghosts.

It’s well documented that there’s a lot of quacks out there trying to promote themselves through the paranormal, but Annie Wilder’s simply not one of them.

This woman’s reputation is pristine.

For thirteen years Annie was the copy writer for Llewellyn Press which is the oldest and largest publisher of metaphysical books in the world.

So basically, if you were trying to launch a project focused on Spirits, Bigfoot or UFO’s, Annie would be the first person in the pipeline to determine if your concept had merit.

Truth be told, it wasn’t even her credentials that made her credible in my eyes. It had more to do with her personality. Every time I was in her presence, I felt unusually calm, and that never happens.

I’ll just come out and say it….

I trust Annie Wilder.

So now I’m weaving through traffic while calling this publications editor on the phone.

“Hey Weingartner, if I can get one of America’s top ghost whisper’s to go ghost hunting at Forepaughs, would you come with me as a witness. I’ll do a piece on it for your October edition.”

First there was silence, then there was a giggle, Nancy was in, and before you knew it, my editor and I were sitting at our destinations entryway bar, waiting for our paranormal ambassador to arrive.

When Annie walked in, the three of us reported to our host who marched us upstairs to the second floor. We were placed at a table set to accommodate four. After doing some quick math, our host started to remove one of the plates, and that’s when Annie went to work.

“Excuse me; we’ll need this setting tonight.”

The host looked confused, and I informed her that’s where ghosts would be sitting.

The host smiled, I think she’d been to this rodeo before.

To contact ghosts, we learned it was a good idea to be a bit of a historian. Annie told us while Joseph Forepaugh was still in his mortal coil; there was a General Le Duc that lived in Hastings which is the same area that Wilder resides in a haunted house. On more than one occasion she has had contact with him.

So now Annie pulls out a picture of the General and places it on and empty chair and invited him to join us.

The first form of communication we experimented with was flashing. This is an exercise were the communicator places a pen flashlight on the table and the guests are allowed to ask questions. Amazingly enough, each ghost flashed their own signature beam.

Whenever General Le Duc responded the beam was strong and rapid, but when we asked Molly questions, the beam ran slow and faint.

At one point when Annie went to powder her nose, Nancy and I acted like school kids and hastily examined the flashlight.

But when I turned it on, no light projected. I shook it like a Yahtzee cup and still, nothing, I handed it to Nancy who had the same results before replacing it on the table.

When Annie returned, I asked her to contact the General, and when she did, a light shot out that blinded me. Nancy and I looked at each other engulfed in heebie-jeebies.

Next Annie offered to show us how technology has advanced in ghost communication.

“I’m not sure what I think of this.” She said as she produced her I-Phone “A lot of people are using spirit apps, let’s give it a try.”

The screen had one of those radar grids that were sectioned in quadrants. A blue dot popped up in the section Wilder and Weingartner were sitting in. Blue dots denote good spirits.

Time passed, and as I was eating some lemon candied shrimp, a red dot went off in my quadrant.

“Spirit manifest and make yourself known.” I demanded, but I could tell from the look on Annie’s face, I had overstepped my boundaries.

“Nothing to joke about Danny, the red dots are the bad guys. Trust me; you never want to invite them into your life.”

The evening concluded with the three of us standing next to the window Molly jumped from. I wish I could describe what came over us, but words would fall short. In fact, Nancy grew weak and had to go home. It took 24 hours before she regained her strength.

As I mentioned before, when it comes to ghosts, I might classify myself as a skeptic, but when you get a chance to talk to them with Annie Wilder, its hard not to be a believer.

IF YOU HAVE SOME GHOST BUSTING TO DO, OR WOULD LIKE TO ATTEND A HAUNTED TEA PARTY AT ANNIES HOUSE, DROP HER A LINE AT…..

ANNIE@ANNIEWILDER.COM OR LOOK FOR HER ON FACEBOOK.