Saturday, November 23, 2013


Mr A has this series of Chinese books.  One of them is full of pictures of foods people eat.  One photo is of kabobs.  For some reason, Mr A is fascinated with kabobs.  This seems odd to me because he's not a big meat eater and the few times C & I have had them, Mr. A has wanted no part of them.

But being the indulgent mom that I am, or at least seizing the moment on making food fun, I suggested that we make fruit kabobs.  I cut up an apple, some pineapple, hulled strawberries, and washed some grapes - basically, all the fruits we had in the fridge.  I showed Mr A how to thread the fruits on the bamboo skewer.  He made 3 all by himself and ate a bunch of the fruit before it got on the stick.  Why I didn't take a pic before they were devoured?  I don't know.  Silly me! 

Keeping the theme, I decided to make a pasta on a stick version with roasted tomatoes, zucchini, meatballs, and whole wheat pasta.  Score for creativity and score for a balanced meal!  Mr A ate all 3 kabob sticks!

Roasted Cherry Tomatoes

Thursday, November 21, 2013

Mini Fritatas

 It's been a while since I've made eggs at home, but I had a dozen eggs needing to be used. These turned out to be the perfect size for Miss J.  She can eat 2 of them, maybe more - but it packs in protein and other good stuff.
1. Butter mini muffin tray.

2. Beat eggs with milk, season with salt, pepper, & garlic powder.
3. Fill mini muffins with egg mixture and other add-ins.

Mini Frittatas

Inspired by Giada de Laurentiis

4 eggs
1/4 c milk
1 c frozen shredded hash browns
Black pepper
Herbs (optional)
Garlic powder
  1. Preheat oven to 400 degrees.
  2. Butter or grease mini muffin tray with cooking spray.
  3. Fill each mold about 30% full of desired filling.*
  4. Beat eggs, milk, and seasonings until well combined.  Pour into tray.  Top with cheese if desire
  5. Bake for 8-10 minutes.
 * I used frozen shredded hashbrowns that I nuked in the microwave for a minute so they weren't quite frozen any more.
* Other tasty fillings: broccoli, green onions, sausage, ham, mushrooms, the world is your oyster!

Sunday, November 17, 2013

Chicken Chili soup

What's the difference between chicken chili and chicken tortilla soup?  My intention was to make a chicken tortilla soup but since I don't have tortillas, maybe it's not chicken tortilla soup?  Whatever it is, it was hearty and yummy.  Sorry, no pic.

Chicken Tortilla Soup
8-10 chicken drumsticks
1 large carrot, diced
1 can black beans
1 can green chilies
1 can tomatoes, diced
2 zucchinis, diced
3/4 c corn kernels, frozen
1-2 c water or chicken broth

Seasonings to taste
Garlic powder
Poultry seasoning
Red pepper flake, pinch
Oregano, pinch
Chili powder

1. Dice 1 carrot.  (Onion would be good too, but I didn't have any.)  Put into crockpot.
2. Arrange about 8-10 drumsticks on top of carrots.
3. Pour in 1 cup of water.
4. Generously season chicken with salt, pepper, garlic powder, and poultry seasoning.  Also add a pinch of red pepper flake, oregano, some sugar, chili powder and cumin.  Pour 1 can of green chilies and 1 can of diced tomatoes over the chicken.
5. Cook on high for 3-4 hours, or until chicken is done.
6. Remove chicken.  Remove bones and dice.  Return chicken to soup and stir in 1 can black beans (drained), 2 zucchinis (diced), and 3/4 cup corn kernels.
7. Add more water or chicken broth for more soup, if desired.  Adjust seasonings as necessary.
8. Cook on high until simmering and zucchinis are to desired tenderness.
9. Serve warm.  Optional toppings include sour cream, shredded cheddar cheese, and green onions.

Strawberry Sorbet

This is a 3 ingredient recipe.  Strawberries, water, and honey.

Actually, I don't even know what a sorbet is.  Maybe this is just an icee or a smoothie.  Anyway, I stuck it in the ice cream maker and the results were delightful.  However, after a night in the freezer, it was like a brick of strawberry ice, thus the picture.  Within a few minutes, it melted just enough so it was lovely, but then I ate it and there is no after picture.  Sorry, but here's the recipe!

Strawberry Sorbet
1 lb frozen strawberries
Honey, to taste

1. Soak bag of frozen strawberries in cool water for approximately 15 minutes, or until half way thawed.
2. In blender, add strawberries and about a 1/4 cup of water.  Pulse.  Add more water to loosen up mixture.
3. Blend until strawberries are puréed.
4. Add honey to taste.  Blend well.
5. At this point, strawberry mixture can be enjoyed just the way it is, churned in an ice cream maker, or frozen in the freezer.


Tuesday, November 12, 2013

Pumpkin Waffles w/ more protein

A few weeks ago, we started reading the If You Give A... series by Laura Numeroff.  Mr A really took a liking to them and so I began telling him If You Give Mr A a Waffle stories.  So of course, Mr A wanted waffles, and being the sucker mom that I am, I made him regular 'ole buttermilk waffles.  Just regular AP flour, no carrots or pumpkin.  In addition, I served them to Mr A with a little bit of maple syrup on top, just like the book. But then lo' and behold, I start reading about preschoolers and breakfast and how a regular waffle with maple syrup ends up being just like spoonfuls of sugar in their bodies after a couple hours.  All the carbs are quickly broken down into glucose and kids burn and crash quickly.

That's when I realized I needed to add some protein into Mr A's breakfast.  Unfortunately, the recommendation is to just add an egg or peanut butter into your child's breakfast.  Well, we can't do that because Mr A is allergic to egg and peanut butter!  He's not a big meat eater either so I didn't see sausage or ham as a true possibility.

This got me thinking about a waffle recipe that was contributed to my class recipe book last year.  The mom said she played around with the recipe to get a freezer stable, high protein waffle to feed her family in the mornings.  When I saw she put in tofu, I was kind of appalled.  I've had a lot of tofu in my life.  I'm a big fan but using it in baking - that just seemed wrong.  However, I've seen tofu as an egg substitute and a yogurt / dairy substitute.  So it did make some sense that you could toss in half a brick of tofu into waffle batter and it wouldn't be too noticeable.  The taste reminds me a little of unsweetened soy milk.  There's a subtle soy taste, but it's not over powering.  I was pleasantly surprised.

Since my first experiment with waffles using tofu, I've tried adding a half brick of tofu to a few of my favorite breakfast recipes-- carrot-spiced waffles and pumpkin muffins.  Add a half brick of smashed or pureed silken tofu and it works.  The waffles and muffins are a little denser but the tofu almost melts in when you bake the batter.  There aren't any chunks in the waffles or muffins when you bite into them.  I keep the whole wheat to AP ratio about 1:1 and I don't serve the with honey or maple syrup, unless it's the weekend and there's no school.

Wednesday, October 16, 2013

Pumpkin muffins

Mr A was growing tired of waffles every day so it became time to make muffins!  It's officially Fall.  There are pumpkins everywhere so why not pumpkin muffins?  I pretty much used Libby's Pumpkin Muffins recipe and they turned out fantastic.  I will make them again.

I did make a few tweaks.  I used half AP flour and half whole wheat flour.  I halved the amount of sugar and added a little vanilla extract.  I left out the salt by mistake.  I used buttermilk instead of water/juice.  And I added dried cranberries.  In retrospect, chocolate chips would have been tasty too.

Aren't the muffin cups pretty?  My MIL bought them at some point.  Mr A described them like flowers when you peel them off the muffin.

Pumpkin Muffins

slightly adapted from Libby's
  • 1.5 c all-purpose flour
  • 1.5 c whole wheat flour
  • 1 T pumpkin spice
  • 2 t baking soda
  • 1.5 c granulated sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/2 cup dried cranberries

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, and baking soda in large bowl. Combine sugar, pumpkin, eggs, vanilla extract, oil and buttermilk in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

PREPARE as above; filling 3/4 full. Bake for 15 to 17 minutes.

PREPARE as above; filling 3/4 full. Bake for 33 to 36 minutes.

Note: *LIBBY’S 100% Pure Pumpkin is considered a Super Food as it is low in calories and fat and is a naturally rich source of fiber and Vitamin A (an antioxidant). 

Sunday, October 6, 2013

Palak Paneer

I first had Indian food in grad school.  I vaguely remember having a fish dish and a couple other things too, but most of all, I remember really liking it and wondering why I hadn't experienced Indian food prior to that.

Ahh... Indian food.  Yum.  So full of spices and flavors.  It can be spicy, but oftentimes, restaurants will accommodate and make dishes mild, which is really more of a medium.  Then there's hot and Indian hot.  Lol.

Palak Paneer.  Google says palak is "spinach".  Sometimes you'll see it called saag paneer.  Saag refers to leafy greens.  Paneer is an Indian cheese.  It looks fairly simple to make.  Curdle whole milk with lemon juice, strain it in cheesecloth, and press into a block.  Sounds very feasible, maybe next time.

Ok, so palak paneer.  I love this stuff, but I have to say This didn't turn out as yummy as when I buy it.  Then again, I tend to think food always tastes better when someone cooks for you and there are no dishes to wash. Maybe I just need to add more salt, but this was easy enough and still yummy.

Thaw a 16oz package of frozen chopped spinach in the microwave on high for about 6 minutes.

Blend /purée in blender.  I used my food processor, but maybe the blender would get a finer texture?  Mine was still a little chunky, which was fine for me.  And I guess if you were really looking for simple, you could just use as is without puréeing.

In a saucepan or pot, heat some vegetable oil.  Toss in cubes of paneer.  Brown on both sides, then remove from pot onto some paper towels to soak up the extra oil.

Add a little more oil to the pot.  Add chopped onions and brown.  When onions are getting slightly brown, add minced garlic, minced ginger, and garam masala.  Garam masala is just a mix spices - cloves, coriander, turmeric, cumin, coriander, and cinnamon.  If things are looking a little dry, add a little water so the spices don't burn.

Add spinach purée to pot.  Add some salt, bring to boil.

If mixture is thick, you can add some cream, yogurt, or milk for some more sauciness.

When sauce is to desired consistency, add paneer.

Stir gently until combined.  Serve with rice or naan.

Palak Paneer

16oz frozen chopped spinach
8 oz paneer cheese, cubed (firm tofu makes a good substitute)
3 T vegetable oil
1/2 onion, diced
1/2 t garam masala
1/8 t garlic, minced
1/8 t ginger, minced
Salt, to taste
3-4 T cream, milk, or yogurt (optional)

Defrost spinach in microwave, about 6 minutes on high.
Purée spinach in blender to desired consistency.
Heat 2 tablespoons of oil.  Brown paneer cheese, then remove from pot and drain on paper towels.
Heat another tablespoon of oil and brown chopped onions.  When browned, add minced garlic & ginger, and garam masala.  Add a few tablespoons of water if mixture looks dry.  Stir mixture for 30 seconds.
Add spinach purée to pot. Add salt to taste. Bring to a boil.  For more sauce and creaminess, add cream, yogurt, or milk.
Return paneer to pot.  Gently stir to combine,
Serve with rice or naan.

Thursday, October 3, 2013

Spiced Carrot waffles

Yum.  Dare I say better than pumpkin waffles?

Crunchy, just a bit of sweet, and the perfect illusion of being a little healthy. 

Breakfast (lunch or dinner) is served.

Spiced Carrot Waffles

1-¼ cup All-purpose Flour
½ cups Whole Wheat Flour
1 Tablespoon Baking Powder
1 teaspoon Cinnamon
¼ teaspoons Nutmeg, Freshly Ground If Possible
½ teaspoons Salt
2 whole Eggs, Divided
1-¾ cup Mill
1 cup Packed Shredded Carrot
½ cups Vegetable Or Canola Oil
  1. Sift together dry ingredients. Separate egg yolks from the whites. Combine yolks, milk, carrots and oil; stir into the dry ingredients. Beat whites in a separate bowl until soft peaks form. Fold whites into the batter, leaving a few fluffs.
  2. Bake on a hot waffle iron.

Cauliflower Mac n cheese

What do you get when you combine creamy cauliflower sauce with plain ole macaroni?

If you think this is a trick question, it's not.  The result is simply delicious.  This is straight out of Pinch of Yum's Creamy Cauliflower Sauce e-cookbook dedicated to creamy cauliflower sauce.  Can I just say, she's my hero?

Ingredients: cauliflower sauce, cheese, noodles, salt & pepper to taste.

Get POY's e-cookbook.  Yum.

Tuesday, September 24, 2013

Garlic Parmesan monkey bread

Can't remember where I saw this idea first, but Pillsbury had an easy version.

I used pre-made whole wheat pizza dough.  

I melted butter and stirred in some crushed garlic, then spread it generously over the pizza dough.  I then sprinkled some parmesan cheese over the dough.  I cut the dough into 12 pieces.

I brought the corners into themselves, to form a ball-like shape, and so all of the garlicky buttery goodness is tucked inside.

Then another quick brush of the garlic butter mixture with a hint more of Parmesan cheese. 

 Into the oven for 15-20 minutes.


Friday, August 23, 2013


Bacon.  Yum.

I guess there are many ways to cook bacon but my mom has always microwaved it.  She presses slices of bacon in a paper towel sandwich, then places them on a paper plate and microwaves on high for about 3 minutes, give or take 30 seconds - depending on your microwave.  The result?  Crunchy bacon, that's not greasy.  You can tell its ready when the paper towel gets crinkled up a bit and you can see the bacon fat brown and crisp.

Monday, August 12, 2013

Spaghetti monsters

I can't remember how I came across this recipe idea but its absolutely genius.  Spaghetti threaded through hot dog bites, or in this case meatballs.  Fresh sausage works too.  I wonder if I can thread spaghetti through zucchini or mushrooms for a vegetarian version?  I'd love to serve this for Halloween.

First time around, a hit for Mr A, who ate 4 and Miss J, who ate 1.  Second time around, Miss J didn't enjoy any because Mr A gulped them down so that there weren't any left for her.


I paired these spaghetti monsters with marinara sauce and some veggies, kind of like a fun take on pasta primavera.  Next time ill have to make more than 6 so the rest of the family can enjoy them, not just Mr A.

Spaghetti Monsters

Adapted from Very Culinary

6 meat chunk/bites (hotdog, fresh sausage, and meatballs work well)
A serving of spaghetti, uncooked
1/4 c marinara sauce
1/2 c mixed veggies (I used carrots, zucchini, and baby spinach)
Parmesan cheese, optional

  1. Thread uncooked spaghetti through center of meat bites.  Cook in boiling water, per pasta directions.
  2. Add carrots into water, about 7-8 minutes to go.  Add zucchini 4-5 minutes to go.
  3. Rough chop baby spinach and place in colander.
  4. Reserve 1/2 cup of cooking liquid.  Drain in colander.  Spinach will wilt when the hot liquid is poured over it.
  5. Heat marinara sauce and add in spaghetti monsters and veggies.  Add as much of the cooking liquid as needed to cost coat everything nicely.
  6. Top with Parmesan cheese, if desired.


Friday, August 9, 2013

Cauliflower Pasta

Pinch of Yum is one of my favorite food blogs.  She's a teacher, loves food, she's funny,  she's from Minnesota, and she loves cauliflower.  I like to think that we could be friends in the real world.

Cauliflower.  Love it.  One of my favorite dishes from my childhood that my dad made was cauliflower with ground pork and cream of mushroom.  The recipe is pretty simple.  Brown ground pork.  Add cauliflower and 2/3 cup of water in pot.  Steam / boil cauliflower until soft.  Drain water until about 1/4 cup left.  Add in cream of mushroom soup.  Stir until no more lumps.  Serve with rice.

But now, I've become aware that my precious cream of mushroom soup has MSG in it.  MSG makes me thirsty.  It makes my tongue feel dry.  I'm really buying into the Real Food movement, so I'm trying to move away from the canned soups.

Where am I going with this?  Pinch of Yum posted about Creamy Cauliflower Sauce and using it as alfredo sauce, and using it with rice.  Um, yum?!  So, as I was reading the recipes, the sauce reminded me of my cauliflower puree, maybe a little thinned out, but adding pasta to it - genius!

Cauliflower Pasta

1 c cauliflower puree (see recipe below)
1/2 lb pasta of your choice
1/2 c frozen peas
1 lb mushrooms, sliced (optional)
1/2 c meat of your choice (optional)

  1. Make cauliflower puree.
  2. Cook pasta.  Put in frozen peas during last 2 minutes of cooking.  Reserve 1/2 cup cooking liquid.  Drain.
  3. Saute mushrooms and meat, if desired.
  4. Combine pasta, cauliflower sauce, mushrooms, and meat.  Add reserved cooking liquid to thin out, if needed.

Cauliflower Puree
1 head cauliflower
1 oz cream cheese
1 T butter
1/4 c milk
1/4 t garlic powder
salt & pepper to taste

  1. Boil or steam cauliflower until very tender and it falls apart.
  2. Drain water and place cauliflower in food processor.  Add in 1 oz. cream cheese, 1 T butter, and 1/4 teaspoon garlic powder.  Pulse until cauliflower is broken up.  You may need to push it down a bit.
  3. Gradually add milk and blend until desired consistency (like mashed potatoes).
  4. Add salt and pepper to taste.

Wednesday, August 7, 2013

Skillet Chocolate Chip Cookie

Did you ever have the Mrs. Field's cookie cakes?  Something about a way too big chocolate chip cookie is just so tempting.

I first saw a skillet cookie at Gimme Some Oven and I was intrigued.

Then I saw another one at Damn Delicious.  I took it as a sign from the Food Gods that this cookie was to be made!

I ended up Googling another recipe simply because of the amount of butter required in GSO and DD's versions.  I settled with a version by How Sweet Eats via Tasty Kitchen, that called for 1 egg and 1 stick of butter.

Skillet Chocolate Chip Cookie

(by How Sweet Eats via Tasty Kitchen)

  • 1 stick Butter
  • ½ c Granulated Sugar
  • ½ c Light Brown Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 whole Egg
  • 1½ c All-purpose Flour
  • ½ t Baking Soda
  • ¼ t Salt
  • 1 c Semi-sweet Chocolate, Cut In Chunks

  1. Preheat oven to 350 degrees F. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
  2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-25 minutes, or until starting to turn golden on the top and around the edges, but still soft in the center. Serve with vanilla ice cream.

Sunday, August 4, 2013

Pasta Primavera

What to make?  What's in my fridge and what's in the cupboards?  There's pasta, veggies, and marinara sauce...  Pasta primavera!  Well, actually, I don't even know what pasta primavera exactly is.  I think it's pasta with vegetables.

Here's what Wikipedia says...  And Giada de Laurentiis' recipe says to add Italian seasoning or herbs de Provence.

Well, here's my take, based on what I had on had.
Ground pork, zucchini, and carrots.
Sautéed together with garlic, salt, pepper, and herb de Provence.
Added some marinara sauce and whole wheat rotini.

Awesome use of what I had on hand.  (Pats self on the back.)

Thursday, August 1, 2013

Bacon Cheese Garlic Pull Bread

Oh, hey! It's my bloggiversary! (Can you believe spellcheck doesn't know this word?  Haha.)  Well, I wasn't even going to post but since it's kind of a special day, I have just a few minutes left to August 1, 2013 to get this out there.  I have to say, there were some times when I wasn't sure I'd keep this up, but I have.  Some times, I have no new ideas, then other times, there's a ton.  For year 2, I'm going to see if I can be more of a regular poster, maybe twice a week.  That seems a little daunting, especially with school starting back up in a couple weeks.  Well, I will try!  Now on to some yummy food!

When we were little, my brother and I had a babysitter named Janet.  She introduced us to the world of grilled cheese sandwiches with bacon.  Mmmm...  It's been a while since I've made one, but this here bacon cheese garlic pull bread might be the grown up version of the grilled American cheese and bacon on white bread from my childhood.

Remember the pesto cheese pull apart bread?  This is the same idea except with garlic butter, cheddar, and bacon.

Wrap it in foil and bake until melty and the bread is soft and warm.  Then crank up the heat, toss on some more cheese if you'd like until it's crunchy and toasty.  Yum.

Bacon Cheese Garlic Pull Bread

1 sourdough bowl
1 T butter, softened
1/2 oz cream cheese, softened
Garlic powder or minced garlic, to taste
Pinch of salt
1/4 c cheddar cheese, grated
6-8 strips of bacon, crumbled

  1. Preheat oven to 350 degrees.
  2. Combine butter, cream cheese, garlic, salt and pepper in a small bowl.
  3. Cut bread bowl in 1-1.5 inch slices, careful not to go through the bottom of the loaf
  4. Spread garlic butter on slices.
  5. Cut bread in opposite directions, creating a cross hatch pattern.
  6. Spread remaining garlic butter on other sides of bread.
  7. Sprinkle cheese in between pieces.
  8. Cover in foil and back on a cookie sheet for 15 minutes.  Remove foil from top and let bake an additional 5-10 minutes, or until cheese is melted and bread is toasted.
  9. During the final 2 minutes, sprinkle crumbled bacon on top.  Add more cheese if desired. Return to oven until cheese is all melted.

Monday, July 29, 2013

Foodie Penpal Reveal

It's been a few months since I participated in Lindsay, the Lean Green Bean's Foodie Penpals.  Basically you sign up and get matched up with another foodie in the US.  Then you have until the 15th of the month to pack up a yummy $15 yummy package to them.

This month's Foodie Penpal is Shelby from Illinois.  Chicago is my hometown, though it hasn't been my home in 13 years.  My parents don't even live there anymore so I don't really have a reason to visit but one of these days, I want totake my husband and the kids there to see the sights.  Chicago has amazing museums, food, and atomic cakes!  Anyway, getting matched up with a fellow Illinois-an (?) was a bit nostalgic to me.

The day my package arrived, I waited until the kids were asleep to open it.  I didn't want Mr A to see the contents and ask to eat what was inside.  Even though I always request for peanut free, I don't usually mention egg free or nut free, though I'll probably need to start mentioning nut free too.  It was like Christmas in July.  I received...

- coconut chips (Delish- I crushed them up and sprinkled them on my cookies n cream ice cream.  So good!)
- wasabi peas (a fave of hubby's, Shelby also suggested using these in trail mixes as a substitute for nuts)
- chickpea blondies (homemade from Shelby's kitchen + recipe)

- chocolate covered butterscotch caramels with sea salt (that's a mouthful! These are my favorites!)

Thank you Shelby for a wonderful package!

 And now it's time for some details about Foodie Penpals.  In case you’re a new reader, here’s a reminder of what the program is all about:
-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! 
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. 
-Foodie Penplas is open to US, Canadian & European residents.  Please note, Canadian Residents will be paired with other Canadians only. Same with Europeans. We've determined things might get too slow and backed up if we're trying to send foods through customs across the border from US to Canada and vice versa. 
If you’re from the US or Canada and are in participating for August, please CLICK HERE ( to fill out the participation form and read the terms and conditions. 
You must submit your information by August 4th as pairings will be emailed on August 5th!

*If you're from Europe, please CLICK HERE ( to signup.