Nat's Amazing Empanadas

When Natalie makes empanadas, she eyeballs the ingredients and makes them just right.  After numerous occasions of carefully watching her work, I've made some estimations of her recipe.  While not as good as Natalie's, they are still some of the best Empanadas I've ever eaten!

Ingredients

• 1/2 - 1 Vidalia onion diced
• 1 TBS diced garlic
• 2 lbs ground beef
• 2 TBS tomato paste
• 2 tsp Italian herbs
• 1 beef bouillon cube
• 3 TBS Spanish party olives diced
• 1 28 oz can tomato sauce
• 1/2 cup golden raisins
• 1 Bay leaf
• 1 egg
• Empanada disks (Goya disks for baking are my favorite)

Instructions

1. Heat oil in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.
2. Add the ground beef, stir and cook until the meat is fulling cooked.
3. Add the Italian spices, tomato paste and salt/pepper.
4. Add olives, raisins, tomatoe sauce, boullion
5. Simmer until most of the juice has cooked off, but it is still a little juicy.
6. Taste and adjust salt/pepper and any seasonings to your personal preference. 
7. Let the beef filling cool down completely before using to fill the empanadas.
8. Lightly wet the edges of each empanada disk.
9. Place a generous amount of the beef filling on the center of an empanada disc.
10. Fold the empanada discs and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers. (Youtube Tutorial)
11. Brush the empanadas with the whisked egg/water mixture
12. Pre-heat the oven to 400F (200C)  
13. Bake on a cookie sheet for approximately 20 minutes, or until golden on top.

Lentil Soup with Sausage

 Ingredients

• Olive oil1 
• yellow onion, chopped
• Kosher salt and black pepper
• 1 pound hot or sweet Italian sausage(casingremoved)
• 2 tsp chopped garlic 
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• pinch of red-pepper flakes
• ¾ cup dry white wine1 
• 14oz can fire roasted crushed tomatoes
• 8 cups chicken stock
• 2 cups dried lentils
• 1 bay leaf
• handful baby spinach chopped 
• 1 TBSP red wine vinegar

Directions

1. Cover the bottom of instapot with a thin layer of olive oil. 
2. Add the onion and season lightly with salt. 
3. Saute until the onion is softened and translucent - approx 5 minutes
4. Add the sausage. Break up the sausage and cook until brown, about 5 minutes.
5. Add garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and pepper. 
6. Stir to combine and continue to saute for 1 minute
7. Add the wine and scraping the bottom of the pot to remove any browned bits. 
8. Simmer until reduced by half, about 5 minutes.
9. Add the tomatoes and their juices and the stock, lentils and bay leaf. Season generously with pepper and stir 
10. Cover and set steam valve to sealed position. 
11. Cook on high pressure for 10 minutes. Let release naturally for 5 minutes, then release the remaining pressure manually.
12. stir in the greens and cook until wilted and tender
13. Stir in vinegar and salt and pepper to taste

Recipe from NYTimes Pressure Cooker Lentil Soup with Sausage

Meatballs

• Ingredients
• 1 lb ground beef (either ground beer or a mix of pork and beef)
• 1/3 cup Italian bread crumbs
• 1/4 cup Parmesan cheese
• 1/4 small yellow onion finely minced
• 1 tsp minced garlic
• 2 teaspoon dried parsley
• 2 eggs 
• Salt and pepper

• 
  
• Directions

1. Preheat oven to 400
2. Mix breadcrumbs, parmesean cheese, onion, garlic, and parsley
3. Add egg and combine
4. Mix in ground beef/meat
5. Shape into medium size balls.  Approximately 3 tbsp
6. Place onto cookiesheet
7. Bake for 17 minutes
8. Add to instant pot ON TOP OF TOMATO/MARINARA SAUCE and cook for 10 minutes

Instant Pot Carnitas

Ingredients

• 1 TBS oil
• 4-pounds boneless pork shoulder, excess fat trimmed and cut into 3-inch chunks (I like to buy it pre cut)
• 1 (12-ounce) pilsner or lager beer
• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 tsp chopped garlic
• 2 tsp dried oregano
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp pepper

Directions

• Set Instant Pot® to the saute setting.
• Heat oil; add pork and cook until evenly browned, about 3-4 minutes.
• Stir in beer, orange juice, lime juice, garlic, oregano, chili powder, cumin, salt and pepper. 
• Select manual setting; adjust pressure to high, and set time for 30 minutes. 
• Remove pork shoulder from the Instant Pot® and shred the meat using two forks; season with salt and pepper, to taste, if needed.

Adapted from  Damn Delicious

Vegan Tagine

Thank you Amanda for sharing this recipe with me.  It is fantastic!

4 Servings - I like to double this recipe.

Ingredients

• 5 Tbsp Olive or Sunflower oil
• 1 Large onion, thinly diced
• 2 garlic gloves, finely chopped (or 2 tsp chopped garlic)
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp ground cumin
• 2 tsp cinnamon
• 1 tsp turmeric
• 1/4 tsp cayenne pepper
• 3 14oz can chick peas
• 1 26 oz can chopped or crushed tomatoes
• 4 cups vegetable stock
• 1 large eggplants (12 oz) diced
• 8 oz button mushrooms sliced 
• 3 oz dried apricots
• Salt and Pepper

To Serve

• 8 oz cous cous (this is NOT gluten free) or Quinoa (gluten free) 
• 1 oz sliced almonds
• 1 tbsp chopped fresh parsley
• Salt and Pepper

Directions

1. Heat 2 tbsp Oil in pan.  Add onion and garlic.  Fry over medium heat for 5 minutes until golden. Stir in spices for the last minute.  Set aside.
2. Heat 2 tbsp oil in pan.  saute mushrooms for 4-5 minutes until browned.  Set aside.
3. In a different pot, heat 3 tbsp oil.  Add eggplant and saute, stirring over high heat for 5 minutes until evenly browned.  Add Onion mixture, chickpeas, vegetable stock, tomato, apricots and mushrooms to pot. 
4. Cook for an additional 10 minutes.  
5. Salt and pepper to taste.
6. Prepare cous cous and serve with almonds and parsley.

Coconut Curry Lentil Soup

This!  All I want to eat these days is this.  Bowl after bowl.  It is so yummy!

I just updated this recipe to reflect the measurements I actually use.  This is a very flexible recipe.  Feel free to experiment with ratios and ingredients.

Ingredients

• 1 tbsp coconut (or olive) oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp ginger, minced
• 1/2 tsp red pepper flakes (optional)
• 3 tbsp curry powder
• 4-5 cups vegetable broth (depending on how thick you want it)
• 2 can coconut milk
• 1 large can of fire roasted diced tomatoes (at least 400 g - id use 758g)
• 1 large can of fire roasted crushed tomatoes (at least 400 g - id use 758g)
• 2 cups dry red lentils

Directions

1. Heat coconut oil
2. saute onion, garlic and ginger until softened
3. Add curry, and red pepper flakes and stir until combined
4. Add in coconut milk, broth, diced tomatoes, and lentils
5. Bring to boil
6. Let simmer for at least 45 minutes, but up to 90 minutes, stirring regularly
7. EAT ALL THE SOUP!

Recipe adapted from Veganela.com

Easy crispy chicken with carmelized lemon, tomato, and olives

This is the tastiest, easiest dinner.  My two older kids won't eat it, but my little gobbles it all up!  I serve over rice.

Ingredients

1 tablespoon oil

2lbs (approx) mix of bone in and skin on chicken.  I've used breasts, thighs, legs, and a combo.  

1 teaspoon Sea Salt

3 lemon cut in half

1 cup pitted black olives

1 pint grape tomatoes

 handful of thyme (about 8-10 stems)

Directions

1. Preheat oven to 450°F.

2. Heat the oil in an oven-proof skillet over medium-high heat. 

3. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. 

4. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown.

5. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven.

6. Roast for 25 minutes, or until chicken is cooked through.

Adapted from: https://weelicious.com/2012/11/09/roast-chicken-with-caramelized-lemons-cherry-tomatoes-and-olives/

Moroccan Chicken (crockpot)

Ingredients

• 2 tbsp olive oil
• 3 pounds skinless chicken thighs (bone in or out, I like both.  If bone in, add more chicken)
• Salt and pepper the chicken
• 2 sweet Vidalia onion diced (the flatter the onion, the sweeter I find it to be)
• 6 cloves garlic, minced
• 2 teaspoon ground ginger
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne
• 2 teaspoon sea salt
• 1/2 teaspoon cracked pepper
• 1 ½ cup unsalted chicken stock
• 3/4 cup natural almond butter (unsweetened – I like freshly ground)
• 12 ounces dried apricots (cut in half)
• 1 pound baby carrots

Directions

1. Season the chicken with salt and pepper
2. Heat olive oil in large pan to medium high (I like to cook in my le creuset)
3. Brown the chicken in the oil (about 5 minutes)
4. Place into the crockpot
5. Heat a little more oil in the pot on medium.  Add onion and garlic and cook until tender.
6. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper.
7. Add chicken stock and almond butter. Stir until you have a thick sauce.
8. Pour ½ the sauce into crock pot over chicken in the slow cooker.
9. Add the apricots and baby carrots to the slow cooker.
10. Cover with the remaining sauce
11. Refrigerate overnight.
12. In the morning, pop the crock pot insert into the crockpot.  Cover and cook on low for 8 hours.
13. Serve over rice
14. This is even better the second and third day as left overs!

Adapted from Against All Grain Slow Cooker Moroccan Chicken

Korean Chicken

This is not authentic korean marinated chicken, however, I threw this together the other night and it was a hit with the adults at the table.  This will be a part of our regular rotation.  Maybe less ginger next time.  I've adjusted the recipe below to reflect that.

Ingredients

• Chicken thighs (boneless skinless)
• 3 tbsp Sesame oil
• 1/4 cup soy sauce
• 1 1/2 tsp fresh Ginger (minced)
• 4 cloves fresh garlic (minced)
• 1 1/2 tbsp brown sugar
• sesame seeds
• scallions

Directions

• Add soy sauce, sesame oil, minced ginger, minced garlic, brown sugar, sesame seeds and scallions to a plastic bag or other storage container.
• Add chicken and mix up
• Refrigerate for at least 1 hour, preferably all day
• Grill until chicken is cooked through

Easy Chicken Legs

Ingredients

• 10-12 Chicken legs (bone in, skin on)
• Salt
• Pepper
• Garlic powder
• Olive Oil

Directions

1. Preheat oven to 400F
2. Drizzle olive oil on chicken legs
3. Sprinkle with salt, pepper, and garlic powder
4. Rub in to evenly coat chicken
5. Cook for 60 minutes

Sweet potato frittata

Every time I say the word "fritatta" it makes me think of the song "Hakuna Matata" from Lion King. I love to say that word. Fritatta. Fritatttttaaaaaaah.

I also love to eat this fritatta, as does the rest of my family. Made it on Christmas morning. Made it the following weekend, and the week after that. Try it. It's good. It is also safe for the gluten free and dairy free people in your life. Unfortunately, not for vegans.

Ingredients

1 sweet potato (shredded)
1 sweet vidalia onion (diced)
2 tbsp olive oil
8 eggs
1/3 cup almond milk (unsweetened)
1 package of bacon
a handful of grape tomatoes, halved

Directions
Preheat oven to 400F

Line a cookie sheet with foil. Bake the bacon on the cookie sheet for approximately 15 minutes (or until done, but not crispy).

While the bacon is cooking, dice the onion, and shred the sweet potato. Saute in a cast iron skillet with the oil. Add more oil if the onions and sweet potato are sticking.

While sauting, crack the eggs into a bowl. Add the almond milk and beat. Set aside.

When the bacon is finished, keep the oven on. Set the bacon on a paper towel lined plate Blot off excess oil. Then cut into bite sized pieces using kitchen shears.

Toss the bacon into the skillet with the onion and sweet potato.

Add the egg and almond milk mixture to the skillet. Cook for 2-3 minutes.

While cooking, sprinkle the halved grape tomatoes evenly in the pan.

Transfer entire skillet into preheated oven. Bake for 15 minutes or until cooked through.

Remove from oven. Let stand for 10 minutes.

Slice, serve, and enjoy!

Ham and Split Pea Soup

Ingredients
1 piece (about 2½ pounds) smoked, bone-in picnic ham
4 bay leaves
1 pound (2½ cups) split peas
1 teaspoon dried thyme
2 tablespoons extra-virgin olive oil
2 medium onions, chopped medium
2 medium carrots, chopped medium
2 medium stalks celery, chopped medium
1 tablespoon olive oil
2 medium cloves garlic, minced
Pinch sugar
6 small new potatoes, scrubbed and cut into small cubes
Ground black pepper


Directions
1. Place the ham, bay leaves, and 3 quarts water in a large stockpot. Cover and bring boil. Reduce the heat to low and simmer until the meat is tender and pulls away from the bone, 2 to 2½ hours.

2. Remove the ham meat and bone from the pot. Set aside to cool.

3. Add the split peas and thyme to the ham stock. Bring to a boil again, then simmer (uncovered) until peas are tender (45 minutes)

4. While the peas are simmering, Saute onions, carrots, and celery in the oil (5 to 6 minutes).

5. Reduce the heat to medium-low and add the butter, garlic, and sugar to the sauted vegetables.

6. Continue to cook and stir frequently, until deeply browned (30 to 35 minutes); set aside.

7. Shred the meat off the ham into bite-sized pieces and add to pot with split peas. Discard the rind, fat, and bone.

8. Add the sauteed vegetables and potatoes to the pot with the split peas. Simmer until the potatoes are tender and peas dissolve and thicken to the consistency of light cream, about 20 minutes.

9. Season with ground black pepper to taste. Remove the bay leaves. separately.

Recipe taken and very very very lightly adapted to add more potatoes, and make dairy free from Brown Eyed Baker

Bobotie

My MIL Carin was in South Africa a few years ago and brought this recipe back with her. This is super tasty, and a great meal to make for a large group!

Ingredients

2 onions - diced
1 slice white bread
1 cup milk
2 pounds ground beef
1 tbsp curry powder
2 eggs
1 tbsp sugar
2 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric
1 tbsp garam masala
2 tbsp vinegar
3 tbsp apricot preserves
6 almonds - chopped
1/2 cup raisons
4 bay leaves

Directions

1. Saute onions, add ground beef and saute
2. Soak the bread in milk, squeeze the milk into a bowl (set aside)
3. break apart the bread slice and place in mixing bowl
4. Mix the onions, beef, 1 egg, sugar, curry, salt, pepper, turmeric, garam masala, apricot preserves, almonds, vinegar and raisins together
5. Place mixture in baking dish, insert bay leaves into the meat.
6. Cook at 350 (175 C) for 60 minutes
7. Beat 1 egg and milk that had been set aside. Pour over the meat and bake for an additional 30 minutes.

Cauliflower Soup

This soup is awesome. I made it a lot when I was pregnant and shortly after giving birth to my son. So easy, so satisfying, so tasty!

Ingredients

2 Tbs. olive oil
2 shallots, minced
1 medium yellow onion, chopped
1 medium potato, peeled and chopped roughly
3 cloves garlic, minced
3 cups vegetable or chicken broth
3/4 head cauliflower, chopped
1 cup shredded sharp cheddar cheese
2 tsp Dijon mustard
Kosher salt and ground black pepper

Directions

Saute shallots and onion in olive oil until slightly softened(4-5 minutes).
Season with salt and pepper
Add the potato, garlic and vegetable broth
Cover and bring to a boil
Lower the heat to a simmer (covered)until the potatoes are tender (8-20 minutes)
Add the cauliflower and cook until the cauliflower is tender (5-10 minutes)
Stir in the cheese and dijon mustard.
Blend until desired consistency

Recipe taken and very lightly adapted Pink Parlsey

Chicken and Wild Rice Casserole with Mushrooms

Love this recipe! Lightly adapted from Ellie says Opa.

Ingredients

1 cup wild rice/brown rice mixture (Lundbergs)
1 Tbsp. olive oil
1 lb. boneless/skinless chicken thighs or breasts (trimmed)
2 Tbsp. olive oil
2 lb. baby portabella mushrooms, sliced
1 large leek, sliced
1/2 tsp. minced rosemary
1 tsp. minced thyme
2 Tbsp. chopped fresh parsley
1/8 tsp. dried sage
1/4 cup sherry
3 Tbsp. corn flour
2 cups chicken broth
cooking spray oil

Directions

1 - Cook rice per instructions. Set cooked rice aside.
2 - Preheat the oven to 375 and grease a 2 qt. baking dish with spray oil.
3 - Heat a large dutch oven over medium heat. Add oil. Sprinkle chicken with salt & pepper. Add to oil. Cook through, about 5 minutes total. Remove from the pot.
4 - Add the oil to the same pan you used to cook the chicken. Stir in the mushrooms & leeks. Cook until mushrooms are tender and the moisture has evaporated.
5 - Stir in the rosemary, thyme, parsley, & sage. Add the sherry to deglaze the pan, scraping up any browned bits. Cook until sherry is nearly evaporated.
6 - Sprinkle the corn flour over the mushrooms and stir for 1-2 minutes.
7 - Add the chicken broth and stir until thickened.
8 - Season to taste with salt and pepper.
9 - Combine the mushroom/broth mixture with the rice and chicken (and any accumulated juices). Pour into the baking dish.
10 - Bake for 30 minutes, or until bubbly and the breadcrumbs are golden brown.

Lentil Salad

Vegetarian optional by leaving out bacon.

Ingredients
2cups lentils
1 small onion
5 carrots (2 cut into 3 pieces each, the other 3 diced and set aside)
3 celery stalks (1 cut into 3 pieces, the other 2 diced and set aside)
Sea Salt
4 strips of bacon (or more if wanted) -- THIS IS OPTIONAL
4 tbsp olive oil (+ 2 TBSP olive oil if not using bacon)
Ground pepper
4 tbsp Balsamic vinegar
8 teaspoons freshly squeezed lemon juice
1 tsp honey
Salad (either mixed greens or spinach)

Directions

1) Place lentils in bowl with whole onion, big carrot and celery chunks. Cover with water. Cook until lentils are tender (maybe 30-40 minutes depending on your stove). Add more water if it cooks off.
2) drain lentils, run cold water over them to stop the cooking process. Discard onion, celery and carrots. Set lentils aside in large bowl. Season with salt.
3) Cook bacon (I like to bake in the oven at 375-400 for 10-15 minutes or until crispy). Reserve bacon grease. Cup up bacon into bite size pieces and set aside.
4) Put bacon grease (2 tbsp or so) in pan. Saute diced celery and carrots (use olive oil if not using bacon in recipe). 5-7 minutes or until tender.
5) Dressing: Mix 4 tbsp olive oil, 4 tbsp balsamic vinegar, 8 teaspoons lemon juice, 1 heaping tsp honey. Add salt and pepper to taste.
6) combine lentils, onions, celery, salad, and toss with dressing. Salt and pepper to taste.
7) Mix in bacon if you are using. Or serve on the side if you prefer.

Recipe lightly adapted from Alice's Tea Cup Cook Book

Dawit's pasta sauce

Dawit made this pasta sauce for us a few days after Bea was born. It was a hit and we are still making it to this day.

Ingredients

2-3 cloves of garlic
2 onions
1 small can of tomato paste
1-2 large tomato sauce
1 lb ground beef
Salt & Pepper

Directions

1 - Brown, garlic (make sure it does not burn) in olive oil
2 - Add onion and let it soften up.
3 - Add the ground beef and brown it. salt and pepper to taste.
4 - Add tomato paste &a bit more olive oil, stir until it starts to caramelize. It helps to turn up the heat. Add a bit more oil if it sticks.
5 - Add the tomato sauce and let it simmer in low to mid heat for about 20-40min. I usually go for 30min.

enjoy!

Spicy Chicken

This is one of my favorites and a staple in our house. It is easy to make the rub ahead of time so that you can have a fast dinner when you need it.

The recipe below makes enough rub for several dinners.

Rub Ingredients

8 tsp. chili powder
2 tsp. cumin
2 tsp. coriander
2 tsp. ground pepper
1 tsp. cinnamon
4 tsp. salt

Directions

1. Combine all ingredients and mix (set aside what ever you don't need and save for future dinners)
2. preheat oven to 400
3. Take enough chicken breasts for dinner, rinse and dry
4. Sprinkle each breast lightly on both sides with rub
5. Place chicken breast on a baking pan
6. Bake for 30 minutes or until done

Enjoy!

This recipe was adapted from Elly Says Opa's Spiced Roast Chicken Thighs

Garlic and Lemon Pan Fried Chicken

Quick, yummy and healthy dinner!

Ingredients

2 Tbsp. olive oil
2 cloves garlic, peeled and slightly smashed
1 lemon, halved
1 egg
1/3 cup breadcrumbs
2 Tbsp. romano or parmesan cheese
1/2 tsp. chopped rosemary
4 thin chicken breast filet's

Directions

1. Heat the oil and garlic in a skillet
2. Once golden brown and soft remove the garlic (about 7 minutes). Keep the oil in the pan.
3. Combine breadcrumbs, cheese, rosemary, salt, pepper and zest from half the lemon
4. Press browned garlic
5. Combine egg, lemon juice from 1/2 the lemon, and crushed garlic in a bowl. Whisk.
6. Rinse and dry the chicken
7. Dip the chicken into the egg mixture, and then dredge into the breadcrumb mixture.
8. Heat the garlic oil, add the chicken. Cook until done (approx 5 minutes total)
9. Serve with lentils and slices or wedges of the remaining half lemon.

Ham & Cheese Scones

And finally I'm adding the recipe for my absolute favorite scone from Alice's that I've adapted from the Alice's Tea Cup cookbook. I've made a few changes to get the dough to a consistency that I like and to increase the amount of cheese and ham, b/c ... I like cheese and ham.

Ingredients

3 cups flour
1/4 tsp baking soda
1 1/4 tsp baking powder
Ham steak (yes, a full 12 oz ham steak, diced into cubes)
1/2 a brick of cracker barrel cheddar cheese, diced into cubes (or 5-7 oz of your favorite cheddar cheese)
1/2 cub Gruyere cheese, diced into small cubes (about 1/4 pound ... maybe a little more)
1 1/4 sticks unsalted butter (10 tbs) - melted
3/4 cup buttermilk
1/8 cup buttermilk (reserved)
4 strands of green onions
Salt & Pepper to taste

Directions

1. Preheat oven to 400 F

2. Chop ham steak and cheese into cubes, set aside.

3. Clean and slice the white portion of the green onions, set aside.

4. Combine flour, baking soda, and baking powder in a large mixing bow. Add the cheese, ham, and green onion. Stir to coat all pieces.

5. Mix in a dash of salt and pepper.

6. Melt the butter.

7. Add the butter and 3/4 cup buttermilk to the flour mixtured. Gently turn the mixture (DO NOT KNEAD!) until everything is damp, but not sticky. Add some of the reserved buttermilk to get the right consistency (depending on how moist/dry you like your scones to be).

BE VERY CAREFUL TO NOT MIX - OTHERWISE THE SCONES WILL BE TOUGH

8. Gather and place the mixture on a floured surface. Pat the dough into a disk and flatten until about 1.5 inches thick. Use a cup and cut out as many scones as you can. Place onto a cookie sheet lined with parchment paper or a silimat. It is likely to be very crumbly, just do the best you can.

9. Gather remaining dough and repeat step 8 until all dough is used. Be careful to not over work the dough or it will get tough.

10. Bake at 350 for about 15 minutes. BE CAREFUL TO NOT OVER BAKE, otherwise the scones will be dry. When in doubt, take the scones out of the oven and let cool. Test a scone to make sure it is done. If it isn't, pop it back into a pre-heated oven for another 5 minutes.

ENJOY!!!

B, B and the littlest b at Alice's Tea

The nieces enjoying the Wee Tea at Alice's Tea Cup.