whole wheat banana bundtlets

Anyone who's been around the dietitian sound-bite machine for long will surely recognize the concept that most traditional "muffins" are nothing more than a cupcake sans icing. That fact doesn't really bother me, but I do think it's a reality people need to be aware of.

Muffins often have a health halo they don't deserve. Don't get me wrong... I LOVE muffins... especially a good muffin top. But as one Twitter friend said recently, Muffins tops = Muffin tops. You get the picture. 

So when I decided to share this variation on a very traditional Banana Bread recipe that my mother is gradually making infamous among my two sons, I wanted to show it for what is really is... banana cake (a la Banana Bundtlets). It's rich in sugar and heavy on the oil. And honestly, SOOO good. Even my husband, who is notoriously critical in my test kitchen, said "These are really good!" (With a hint of surprise... hmmm... doesn't he know what I do for a living?)

I did "improve" on them slightly by changing over to white whole wheat flour. With that much oil and sugar, you lose no amount of tender crumb even with the switch. So I say, why not? But the addition doesn't exactly make them super-low-cal, so I prefer to show them the way I think you should think of them:

Mini cakes.

As I said, I don't think there's anything wrong with pulling up to a mini cake with a hot cup of coffee, a bowl of fresh fruit and some Greek yogurt, and enjoying a wonderful morning breakfast. But just know that when you do that, with these bundlets or that muffin from the bakery, you're likely eating a slice of cake or a mini-cupcake. Nothing wrong with doing... as long as you're fully knowing.

Eat mindfully my friends.

***

Banana Bundlets

1 cup white whole-wheat flour (I used King Arthur)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup oil
1 cup sugar
3 mashed overripe bananas
2 eggs, beaten
1/2 cup buttermilk

Preheat oven to 350 degrees F. Coat a bundtlet pan or muffin pan with cooking spray (makes 6 bundtlets or 6 large oversized muffins or 1 8-inch loaf pan.)

Combine flour, salt, baking soda and sugar a large bowl. In a separate bowl, combine oil, bananas, eggs, and buttermilk until well blended. Pour wet ingredients into the dry mixture, and stir just until blended. Divide evenly between bundtlets. 

Bake for 30 minutes or until wooden pick inserted into crown of bundtlet comes out clean. Let cool in pan at least 5 minutes. 

Update on Saturday, August 13, 2011 at 7:05PM by The Professional Palate - Regan Jones RD

A big thank you to The Spicy RD for the official invite to share this post during August's #cakelove. Be sure to check out all the other fun posts! 

Okra-and-Tomatoes

I was lucky enough in my last CSA basket to get fresh okra. 

I was not quite so lucky when it came to tomatoes... or should I say the one tomato. It was delish, but got gobbled up the first day.  

So I ventured to my local grocer and ended up with decent on-the-vine tomatoes... certainly no starring role in a BLT, but definitely worth a pot of Okra-and-Tomatoes (or as the folks back home would say "Okry" and Tomatoes).

My favorite treatment for okra-and-tomatoes is to go the extra mile and roast your tomatoes first. It's simple, really... just cut in half, drizzle with olive oil, salt & pepper; roast in a 400 degree oven for 45 minutes to an hour. The extra depth of flavor the carmelization of the natural sugars in the tomatoes adds to the dish takes it to a whole new level. 

After the roasting, place your trimmed, cut okra in a pot with enough water to half-cover, topped with roasted tomatoes and stew until desired consistency (down here, you know the drill... we like traditional veggie dishes cooked, um, a little "extra"... I usually go for the shorter side for cooking veggies, but some Southern dishes really should be savored in their traditional preparation... crunchy okra is just not the way to enjoy this dish.)

Lastly, you'll notice I gild the lilly with a small sprinkling of that periennial Southern favorite...

...Bacon...

I prefer nitrite-free, organic bacon and you should, too (IMHO). We know saturated animal fat isn't exactly a "health" food per se, but a little bit here and there isn't the root of all that ails. Nitrites, on the other hand, are well-known carcinogens that you can easily avoid by making informed grocery purchases. Whereas a little bit of bacon goes a long way toward increasing the appetite appeal of some dishes for many people, nitrites do nothing for flavor or the appeal of a dish. And for me, if it's not making my dish 1) healthier and/or 2) tastier, who needs it?

Questions:

Do you avoid nitrites/nitrates? 

Do you like okra? If so, what's your favorite way to prepare it? 

blueberry breakfast rolls

As my blueberry harvest begins to dwindle, I thought I'd go for one last indulgent splurge of my favorite fruit. These breakfast rolls are a subtle variation on the classic cinnamon roll... a sweet, calorie-rich breakfast treat for special occasions or those times when your once a year perfect berries deserve a starring role. The rest of the time? Blueberries in oatmeal are a better choice for your waistline!

1/3 cup brown sugar

1/2 teaspoon ground cinnamon

1 pound bread dough*

2 tablespoons softened butter

1/2 cup fresh or frozen blueberries

Melted white chocolate (optional) 

Combine brown sugar and cinnamon. Place dough on a lightly floured surface; roll dough into an large rectangle. Smear butter over dough; sprinkle evenly with brown sugar mixture. Top with blueberries and press into dough.

Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 9 slices. Arrange slices, cut sides up, in an (8-inch) square baking dish coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350°.

Uncover rolls. Bake at 350° for 25 minutes or until lightly browned. Cool 10 minutes in dish on a wire rack. Drizzle with white chocolate, if desired. 

*(I used 1/2 recipe of my Sandwich Bread for these rolls. The remaining 1/2 recipe can easily be held over to make an 8-inch pan of dinner rolls.)

Whole Grain Sweet Potato-Banana Muffins

Makes 9 muffins

100 g all-purpose flour (about 3/4 cup)

100 g whole wheat pastry flour (about 3/4 cup)

100 g brown sugar (about 1/2 cup)

10 g baking powder (about 2 teaspoons)

2 g salt (about 1/2 teaspoon) 

2 g ground cinnamon (about 1/2 teaspoon)

1/2 large sweet potato, mashed to equal 125 g (about 1/2 cup)

2 medium bananas, mashed to equal 100 g (about 1/2 cup)

1/2 cup milk

1/4 cup oil

1  large egg, lightly beaten

Melted white chocolate (optional)

Preheat oven to 400 degrees.

Whisk together first 6 ingredients (through ground cinnamon) in a large bowl, making a well in center of mixture.

Combine remaining ingredients until blended. Add to dry ingredients, stirring just until moistened.

Using ice scream scoop, portion batter evenly into lined muffin pans. 

Bake at 400 degrees for 15 minutes. Remove from pans immediately and let cool on a wire rack. Drizzle with melted white chocolate, if desired.

A Geographic Commentary on Perfect Peaches & Recipe for Peach Pistachio Streusel Pie

I've had the great fortune of living in some wonderful areas for agriculture... Florida, Texas and now Georgia. Each proudly lays claim to certain crops that they uniquely declare as being the best when grown in their state. Nowhere is that truer than here in Georgia and their love affair with peaches. 

And it is with great trepidation that I say this to my fellow GA residents:

Your peaches are delicious, yes. But the best peaches I have ever tasted, hands down, continue to be grown just a little bit father west in your neighbor state of Alabama... Chilton County, Alabama to be exact. 

I grew up in Alabama and some people might accuse me of being biased because of that fact. But those that know me well know that I don't look at the state through rose-colored glasses. Alabama is a state that boasts some wonderful culinary treasures, beautiful topography, a unique passion for college football that is unrivaled nationwide worldwide and ultimately, some of my fondest memories of being a child, adolescent and young adult. It's home to the majority of my family and will always have a part of my heart. But it's certainly not utopia... and since this is a food blog, I'll leave it at that.

So, that brings us back to conversation that is appropriate for a food blog - peaches. I'd love to be able to go with the grain and act like I'm a Georgia-Peach-Gal. It would certainly make me popular 'round these parts (and moving as much as I have, I could use a friend or two around here #justsayin). But I call 'em like I see 'em. And I see the peach predicament a little differently. 

There's a famous rib joint in Alabama that has a saying about their ribs... "Ain't nothing like 'em no where."

If you ever have the privledge to enjoy a summer-ripe, free-stone, Chilton County peach, I have no doubt you'll be wondering... was it ribs or peaches they were really talking about?

(the pie above was made with the last 8 peaches from my annual Chilton County harvest. Many thanks to my sister-in-law for procuring them for me!) 

Peach Pistachio Streusel Pie

50 g shelled pistachios (about 1/2 cup or 120 g unshelled), finely chopped

70 g whole-wheat pastry flour (about 1/2 cup)

100 g brown sugar (about 1/2 cup)

1/2 teaspoon ground cinnamon

3 tablespoons olive or canola oil

8 medium, ripe peaches, peeled and sliced

2 tablespoons cornstarch

1 tablespoon brown sugar

1 disc Perfect Pie Crust

Preheat oven to 350°.

Stir together pistachios, flour, brown sugar and cinnamon in a small bowl. Add oil and stir with a fork until mixture forms small clumps. Set aside.

Gently mix peaches, brown sugar and cornstarch in a large bowl.

Roll unbaked pie crust into a 12-inch circle. Transfer to a 9-inch glass pie plate. Trim and crimp edge. Spoon peaches into crust and top with streusel.

Put dish on a baking sheet and bake until topping and crust are well browned, about 1 hour. Let cool before serving.

Buddy's Blueberry Wisdom & Blueberry Cobbler Bars

Buddy was my dad's dad.

He was a character...to say the least. A child of the Great Depression, a Veteran of WWII and the recipient of a Purple Heart, he was perhaps better known for his... ahem, "colorful" language and unwavering opinions on life. He was clear on where he stood on most matters, and frankly, he made sure everyone around him knew where he stood as well.

...and he was, without question, one of my favorite people in the world. He left this Earth nearly a decade ago, and I still miss him and my grandmother dearly. 

No time am I reminded of him more than our annual visit to their old home, which literally still boasts the fruits of their labor. In the years before they died, my grandparents planted a number of blueberry bushes that we still harvest from today. 

These are those blueberries

As the granddaughter of a woman who extolled the virtues of healthy eating long before it became fashionable, I wouldn't be doing her legacy justice if I didn't just briefly mention the powerhouse nutritional package that blueberries carry in each little bite. They are rich in antioxidants & fiber, low-calorie and frankly, just damn tasty. The dietitian in me can't help but point you in the direction of more nutrition information.

I won't pretend that the recipe below is low-calorie or that it is perhaps a showcase for blueberries' nutritional star status. But with a berry that tastes great on it's own, I say snack on them alone 'til your heart's content and splurge on a recipe like this every now and again - that's my wisdom. 

Here's Buddy's wisdom:

*The best blueberry cobblers should always have a few under-ripe pink berries in them. He swore by the bit of tartness that they added. 

*Dry summers = the sweetest berries

*Wet summers = the plumpest berries

*Every summer = the perfect berries for blueberry cobbler

Buddy rarely met a blueberry cobbler he didn't like and neither have I.

Because I now have little hands to cook for, rather than my grandfather who was no stranger to a fork or spoon type dessert, I've opted to transform this season's harvest into a marriage of what my children would like (bar cookies) and my grandfather would love (blueberry cobbler). I have no doubt that Buddy would have enjoyed sharing dessert with my little guys. The words that come out of their mouths will hopefully be a bit different, but the sweet tooth living inside is universal. 

 

Blueberry Cobbler Bars 

2/3 cup light brown sugar, divided

1/2 teaspoon baking powder

1 1/2 cups all-purpose flour

1/2 teaspoon cinnamon

Zest of 1 lemon

1/2 cup cold unsalted butter

1 egg, lightly beaten

2 cups fresh blueberries

1 tablespoon all-purpose flour

Preheat the oven to 400 degrees F. Coat an 8- x 8-inch baking pan with cooking spray.

Combine 1/3 cup brown sugar, flour, baking powder, cinnamon and lemon zest. Cut in butter until mixture resembles coarse meal. Add egg and mix just until blended. Pat two-thirds of dough into prepared pan. Bake at 400 degrees for five minutes. Remove the pan and let cool 10 minutes. Turn oven down to 375 degrees F.

Combine remaining 1/3 cup brown sugar, blueberries and 1 tablespoon flour. Sprinkle evenly over crust; crumble remaining mixture over blueberries.

Bake for 30 minutes at 375 degrees, or until top is lightly browned. Allow to cool before cutting into squares. 

{recipe adapted from Cherry Tea Cakes blog}

{the recipe redux} - berry-lime bubbly

 

When the topic of "Summertime Beverages" first popped up as a possibility for The Recipe ReDux, I immediately thought of the drink that saved me a few summers ago when I was pregnant with my first son:

Berry-Lime Bubbly 

It's really more of a recipe formula than a strict prescript for the palate. But it's a special sipper that I have grown to love. Based on the following formula, you can make enough for yourself or for a crowd.  

1 part 100% 'berry juice*
2 parts club soda or seltzer
1 squeeze fresh lime juice per glass
Lime slices, garnish 

*I liked cranberry juice when I was pregnant, but have come to enjoy a number of berry blends since ...and while not a true "berry" drink, I consider pomegranate an excellent choice, as well. You choose your favorite. 

What To Drink

It may sound overly simple, but the "what will you have to drink" question isn't all that simple from a health standpoint. Studies show that the amount of calories we consume in the form of beverages has steadily increased over the years, possibly accounting for half of all the extra calories we consume a day. As a nation that is literally being crushed under the weight of our own obesity, those are calories we can't afford to add each day.

The flip side to that equation is that for the most part, these calories aren't coming in the form of nutrient-rich, hunger-satisfying foods. They're just extra energy that our bodies don't burn... and in my opinion, provide a constant sweet-feed to our tastebuds - a tough cycle to break with folks who are trying to learn to live with less sugar overall. Similarly, artificially sweetened beverages fall into this same category. I do not drink artificially sweetened beverages any more and do not serve them to my family for a number of reasons that are best left to another blog post. But in terms of the "sweet-tastebud-cycle" I put artificially sweetened beverages in that same category and recommend against them. 

Enjoying a beverage that is only slightly sweetened with a small amount of 100% fruit juice is the best way to start enjoying a less sweet, but equally refreshing beverage. Whether you are a pregnant woman avoiding an afternoon cocktail, a mom role modeling better beverage choices or just an everyday eater wishing to avoid excess calories, this beverage basic is a must-have in your repertoire. It's easy to create at home, looks festive at parties and is a delightfully refreshing choice to order from a bar in between more adult choices.

Adult Beverages

...and speaking of adult choices...for those times when a little more of an adult "bubbly" is in order, it's also the perfect place to add in a little sparkling wine. My preference is to substitute 1 part of the soda with 1 part of Prosecco - a popular Italian sparkling wine. Having attended a wonderful session this spring at the CIA in Greystone, I have come to embrace both the benefits & risks of alcohol consumption. 

The lesson I learned - all alcohols are created the same, in terms of benefit (spirts vs. beer vs. wine - all contain ethanol, the primary benefactor). But all alcohols are not created the same, in terms of overall ethanol content (sprits vs. beer vs. various wines). Why is this important? Ever noticed a difference in the way you feel after one glass of Shiraz vs. one glass of Pinot Grigio? It's the difference in the ethanol content #duh. The ethanol is the beneficial component of alcohol, but there is a limit to it's benefit. Too much of a good thing, is well, too much. 

The reason I mention it is that as much as I love the extol the health benefits of delicious wines, the discussion can't stop there. There are risks associated with excess alcohol consumption, including behaviorial risks, emotional issues and perhaps most well studied, the possible increased risk of breast cancer. All in all enjoying a drink with friends or a glass of wine with dinner is certainly considered a healthy option and one that I support. But the health benefits of alcohol are not a prescription for excess consumption. Period. 

So that's why I view Berry-Lime Bubbly as the healthiest place to begin when someone says "What will you have to drink?" It may be in a glass or in a stem, made with pomegranate or Prosecco, but it will always be a healthy, simple and delicious choice no matter what the occasion. 

***

To see what other Recipe ReDux members are sipping on this summer, please visit the blogs below:

Dr. Barb @ The Nutrition Budgeteer - Triple Cherry Chiller
Carlene Helble @ Carlene's Figments - Mint Berry Seltzer    
Kara Lydon @ Peace, Love, and Food - Blueberry Basil Lemonade Fizz      
Deanna Segrave-Daly @ Teaspoon of Spice - Cantaloupe Basil Aqua Fresca Fizz
Jessica Fishman Levinson @ Nutritioulicious - Blueberry Basil Cooler         
Marie Spano @ Performance Nutrition - Post-Workout Power Smoothie      
Elizabeth Jarrard @ Don't White Sugar-Coat It - Southern Blackberry Smash
Emily Greenfield @ The Nutriscientist - Apple, Pear and Strawberry Smoothie with Chia
Kristen Bourque @ Swanky Dietitian - Fresh Fruit and Club Soda Cooler  
Kat Lynch @ Eating the Week - Sparkling Melon Fizz - Nice & Naughty
Lisa @ Healthful Sense - Berry Refreshing Chia Seed Smoothie
EA Stewart @ The Spicy RD - Gingery Peach Float     
Alysa Bajenaru @ Inspired RD - Blackberry Banana Swirl
Ann Dunaway Teh @ Eat to Nourish, Energize & Flourish - Pregnancy Mocktails
Yuri @ Chef Pandita - Green Tea Ginger Limeade with Chia Seeds
Karman Meyer @ Nutrition Adventures - Orange-Mint Iced Green Tea
Cherie Schetselaar @ Grain Crazy - Mango Strawberry Smoothie
Emma Stirling @ The Scoop on Nutrition - Recipe Redux Tangelo-ade

Alexandra Caspero @ Delicious Knowledge - Strawberry Splash Mojito  

Gretchen @ Kumquat - Ginger Ale

Janel Ovrut Funk @ Eat Well with Janel Blog - Mango Melon Smoothie

Liz Weiss & Janice Newell Bissex @ Meal Makeover Moms' Kitchen - Pint-Size Pina Colada

Danielle Omar @ Food Confidence RD - Almond Iced-Coffee Latte

Rebecca Scritchfield @ MeFirst - Banana Split Smoothie

Carrie Miller @ Nutrition Know How - 12 Smoothie Recipes to Beat the Heat 

all grown up - overnight molasses granola

I have always been a breakfast cereal girl. My roommate in college and I used to go to the on-campus store, swipe our IDs (which were directly billed to our parents) and load up on box after box of cereal.

Don't judge. There are worse things to spend your parents money on in college, thank you very much.

But over the years I've become increasingly aware of all the "stuff" that's in those boxes... some of it good. Some of it not-so-good. And the stuff that's NOT in there... hello fiber.

The following is my very loose take on Orangette's popular granola recipe. I've changed a great deal and made it suitable for my taste, but I give her credit for the inspiration. Molasses is certainly not your run of the mill granola ingredient, but I'm a big fan of the bold, unique flavor it provides. And chia seeds may be new to many of you. But they're a powerhouse of fiber and one particular form of healthy fat. I'm becoming a fan.

The best thing about this recipe, though, has to be the fact that you give it a little bit of attention before you go to bed, let it work it's magic overnight and voila! Breakfast cereal at the ready...

...no college ID card required. 

250g (3 cups) old-fashioned oats

60g (1/2 cup) ground flax

80g (1/2 cup) chia seeds

8g (1 tablespoon) ground cinnamon

2g (1 teaspoon) ground ginger

150g (1/2 cup) molasses

100g (1/2 cup) brown sugar

120g (1/2 cup) orange juice

12g (1 tablespoon) vanilla extract

12g (1 tablespoon) oil

Dried and/or fresh fruit

Preheat oven to 275 degrees. Line a baking sheet with parchment.

In a large mixing bowl, combine oats, flax, chia seeds, cinnamon and ginger. In separate bowl, whisk together molasses, brown sugar, orange juice, vanilla and oil. Pour over oat mixture and mix well. 

Spread granola evenly over baking sheet and bake for 45 minutes, stirring at 15 minute intervals. Turn oven off. Leave granola in oven. Granola will crisp as it cools overnight. Just before serving, toss in dried fruit and/or fresh fruit of your choosing. 

Makes 5 cups

Questions:

-Did you ever use a swipe card in college for stuff your parents didn't know you were buying... c'mon be honest ;-)

-Have you used chia seeds? What did you think when you tried them?

white bean blondies - yea, they really work (too)

So the surprise of how much my oldest son and I liked the Black Bean Brownies clearly sent me into a bean-bar cooking frenzy. Fueling that fire was also your interest as the readers of this blog. I can't tell you how much I appreciate each and every visitor, especially those of you who leave me a note!

It was after reading one of those notes about these brownies that I thought... if black bean brownies were a hit at home and on the blog, why not try blondies? Honestly...I did the brownies to just see if they would work. But when I saw what a hit they were at home, I thought "huh... I should keep going with this."

I reviewed Chocolate Covered Katie's blog... she does some amazing things with desserts. (She must cook all day long... and have an endless supply of chocolate chips ;-)

And then I revisited Janice and Liz's brownies (because I'm a believer that if a recipe works, best to start there, rather than re-create the wheel.) 

I'm happy to report that the marriage of those two recipes yielded this:

:

...White Bean Blondies...

 You'll note that I'm calling them white bean, rather than garbanzo bean. Tuh-may-toe, Tuh-mah-toe... I just feel like it has a better ring. I'd love to give them a try with a can of great northerns and might even try brown sugar for the next time in the pan... but this pan received a big thumbs up from The Hubs (which is saying A LOT).

Things to keep in mind if you tackle a bean-bar cookie:

-These don't taste like a boxed bar cookie mix. If the fillers and additives in boxed mixes equal success for you, stick with those. No judgement here. But that's not what I'm aiming for. I want a mostly whole-food based dessert that provides at least some nutritional benefit. I'm not going to make white bean blondies the only fiber source in my diet, but I am glad that for the most part, when I'm indulging my sweet tooth, it might not be a complete health negative.

-Don't be shy with your food processor. Bits of garbanzo bean are fine in hummus. Not in a blondie. Period.

-Because these are made from beans + sugar, rather than flour + sugar, they never really get that dry, sugar crust on top that's characteristic of a bar cookie. I don't find that to be a problem, but feel you should know.

-I added the cinnamon and vanilla to help "soften" the flavor of the garbanzo bean. Face it... hummus is appealing in large part because of the nutty, earthy flavors of the garbanzos. It's not quite as desirable in a dessert... so the cinnamon and vanilla help tone that down. If you're not a fan of cinnamon & chocolate together, you might prefer to leave the cinnamon out (and maybe try a little bit of instant coffee?) 

I hope after reading all of these tips you won't be scared away, but instead will be inspired to try them for yourself. And even better... try something totally new & come back and share it with me! 

White Bean Blondies

Adapted from Chocolate Covered Katie's Chocolate-Chip Blondies and the Meal Makeover Mom's Black Bean Brownies.

1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed

3/4 cup sugar 

2 tablespoons canola oil

1/2 tsp baking powder

1/4 tsp salt

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

2 large eggs

1/2 cup old-fashioned oats

3/4 cup chocolate chips

Blend everything (except chips and oats) in the bowl of a food processor in order listed, pulsing between each addition. Before adding chips and oats process mixture until very well blended and very smooth. Add oats and chips and pulse just until blended. Pour into an 9- x 9-inch baking pan coated with cooking spray.

Cook at 350F for 35 - 40 minutes or until wooden pick inserted in center comes out clean. Let stand at least 20 minutes before slicing. Store in refrigerator. 

black bean brownies - yea, they really work

So my friend Gretchen swears that black bean brownies were popular when we were in college in the 1990s. I don't remember them... Maybe I was too busy moving my bag cell phone around in my car or heading to the AU computer lab to check that hot new thing called "email." Whatever the case... I simply don't remember them. 

But I've been watching the growing bean-dessert movement in the blogosphere and decided today was the day to hop on the wagon. 

What a trip. These really work. I'll admit, I was surprised. I totally respect and admire fellow RDs Liz & Janice of The Meal Makeover Moms, but I had my doubts about these brownies. 

They did not disappoint. And to top it all off, my oldest (pickiest) son loved them. 

Sure... they're still brownies... which means that black beans or not, they are sugar-rich and shouldn't be eaten with a license to enjoy a plate-full. But as a dessert & occassional treat, the use of fiber- and protein-rich beans, rather than flour makes them more nutritous with every bite. 

Please visit Janice & Liz's blog for the complete recipe. 

Questions:

Have you ever made any bean-based desserts?

Do you remember your first email account?

Do you remember bag cell phones?

Do you think I'm an old lady by admitting that I do? ;-)