Misunderstanding Rush Lyrics and Poured Fondant

What a freakin' letdown. All these years I've thought Rush had a great song about Space Invaders, and now that I've bothered to flex the internets, I'm forever disapointed. I hate you Tom Sawyer!

Anyway, I've wanted to try frosting cupcakes with poured fondant since before King Kong first began shimmming up New York architecture, and yesterday's Totally Vegan Potluck brought me the very opportunity I've been waiting for--goodbye Cinderella Complex and hello ball Cyclops Cupcakes.

We've been damp armpit deep in the 90s for a few weeks already, and believe it or not, I'm not masochistic enough to attempt transporting buttercream covered objects right now. Except of course, under the direst of circumstances, or if someone asks politely with big batting eyes and wads of cash, or lots of banana bubble tea. While one might and possibly should consider a Science Fiction themed vegan potluck dire, really, it's not quite the burning emergency it might have been pre-Federal Levee Failure, is it? See, the great thing about poured fondant is that it's pretty indestructible. Once set, it forms a shell stronger than Texas sized palmetto bugs, and better yet, it doesn't melt--perfect for slammin' around in the car en route to wherever it is I'm headed in this fire o' hell.

It seems most poured fondant recipes on the webs are vegan, and most of the ones I've found give good directions for how to make the actual fondant, but zero directions for how to apply the paste, because once boiled and processed, it sets up into a semi solid mass.

My plan for the potluck, was also solid, and I could not be swayed--Nuclear Winter-Proof Cyclops Space Invader Cupcakes. First, I made a batch of banana cake from pakupaku, but poured the batter into cupcakes instead (the recipe will yield 24, but watch that time, they really only need to bake for about 25 minutes). Then I stuck my finger into each cake and made a hole, a la VCTOTW, filled each hole with some peanut butter buttercream I piled into a pastry bag, and then spread the top of each with a swab of strawberry jam--don't go globbing it on, all that's needed is just a thin delicate swipe.

Next, I bundled my armpit hair into adorable homemade hairnets (for food safety) and eagerly began my poured fondant and evil eye adventure. I used the recipe from ochef.com and followed it to a capital T, but at the end if you've done it right, you end up with an "opaque paste" that is supposed to be sealed into a plastic ziplock for 24 hours. Not what I wanted, with the TVP loomin' around my afternoon.

Using a heat-proof spatula, I scraped the stuff into a heat-proof bowl and placed it on a small makeshift double boiler over low heat and had myself a little heat-proof-hoe-down. Then I very carefully reheated it, added just a few tablespoons of hot water and stirred it like a maniac, until it relaxed into a nice viscosity for dipping. Don't be jealous, you can use the word viscosity, too. Go ahead, just keep it within context. Each cupcake was then dipped into this magic liquid, and lo! Almost immediately a sturdy crust was formed. If you have enough fondant (I'd recommend making 1.5 times the above linked recipe for 24 cupcakes), you can double dip them for perfection--looks more perfect and soooOOoo firm. Once the fondant is set (within mere moments) you can continue to decorate them however you like. For me, I couldn't quit tapping on them, it's a miracle I even got them showcased and out of the house. The fondant has the taste and texture of a very light praline or penuche. Also, if you use unbleached sugar like I did, the color will not beat white. Mine stayed a light beige, which I tinted into a mucus green for party effectiveness.

To create Space Invaders, each dipped cupper was adorned with a strip of scalloped fruit leather, some confectioner's glaze-free sprinkles, fig/blueberry cross sections for the alien irises and tinted buttercream for the details. Fun-fun-fun. If you make and share these, please don't forget to force everyone to tap their finger on top of the fondant. It's important to get some fuss over their crunchy tops.

Oh and P.S.
Emily, you've won Peta's latest cookbook, please email your snail mail contact info to me at kittee68 at yahoo dot come, and I'll send it out as soon as possible.






xo
kittee

PETA's Vegan College Cookbook Review

I went vegan just after college graduation in the Fall of 1990, and truly, I don't remember too much about college, it happened a LONG time ago. However, I do know I lived in a dorm for four years, where I shared a sparse, dirty kitchen with a couple hundred other dorm kids. If we wanted to cook, we could "check out" cheap pots and pans, or use a microwave (mostly for popcorn), but besides that, the pickin's were pretty slim. Up in our dorm rooms, we were allowed a mini fridge, but nothing that plugged in and heated up, so crock pots and other cooking devices were a giant no-no. Since our school required students to sign up for the campus meal service run by Marriott, we really didn't have much need for cooking. If we missed a meal we'd generally order a pizza.

Here Vee contemplates "Me So Corny" Thai Tomato Soup, page 121

The point of all of this boring memory lane biz', is that Sourcebooks recently sent me a copy of their latest 336 page cookbook, PETA's Vegan College Cookbook to read and review. Back in my hey day, we didn't have a lot of vegan options in the cafeteria besides the salad bar, french fries, bagels, dry cereal and orange juice, but these days? I dunno, there's gotta be at least soy milk and one vegan option at every meal, huh? This cookbook has a very noble goal, helping kids be vegan at college, I can't argue with this, I love the vegans. In my fantasy world, everyone is vegan and I hug you all day long--hug, hug, hug.

However, even with this great and important mission, the recipes in this cookbook leave me a little less than enthused. In college, I might've been wildly distracted by any and all upcoming beer bong festivities, but I think it's safe to say, my palate was still a bit too sophisticated for the majority of these recipes. Here are a few of many, so you get the drift: Ramen Holiday (ramen noodles with frozen veggies), Strawberry Field Greens Forever (chicken strips, bagged greens, sliced strawberries, Italian dressing), Nutty Professor Almond Latte (almond milk, instant coffee, sugar), Salsa for Beginners (vegan cream cheese, prepared salsa), and One-Handed Tater (nuked potato, ketchup/mustard).

Not to write this book off completely, since I do think it has a potential audience, just maybe not who the authors intended. This could be a great starting point for a child who is beginning to be interested in the kitchen, y'know, like a "Tween" or maybe someone just a tiny bit younger. Most of these recipes require little oven action, so they could be made with minimal supervision, and they would probably tantalize the younger set with their hip names and directions. Like if i was 11, I think Legume Va-Va-Voom would be a very cool vegan dinner to put together with friends on a Friday night play date.

If this review left you puzzled and/or dazzled for more info about this cookbook, other less snarky reviews can be found on several blogs including: helloveggie, eatingconsciously, thesaladgirl, cookeasyvegan, and everydaydish. Or, if you want your own copy and live in or around the US (so I can mail cheaply), I will happily send you mine (since I'm no longer a "Tween" and have also recently graduated from beer bong interest). Please leave a comment on this fine review telling me something I don't already know about you. When I post again in two weeks or so, I'll use some random generator action to choose the lucky, lucky recipient.

xo
kittee

Vegan Sundae Tutorial: Step 2

Sorry to abandon you with all that marshmallow fluff on your hands, but I have faith you took strategic measures to prevent any of it from going to waste. I'm sure whatever you did with it was the right decision, no matter who it hurt along the way. In any case, here's the follow-up you've been waiting and waiting and waiting for...

Step 2: Delicious and unusual sundae topperz/ingz.
I come from "the more the better" sundae school of philosophy. I believe that vegan desserts should be glaring spectacles of deliciousness, so much so, they alarm and disarm omnivores with their delicious and voluptuous qualities. In the spirit of Psychodrama (hi mom--kiss kiss!), please to indulge me with a little vegan sundae role play so you know more of what I mean.

Here's the scene (picture a vegan chick tract):
(You: stuffed animal holdin', dairy eatin' omnivore)
(Me: wise "more the better" sundae school thinkin' vegan)

You: God. A vegan Sundae Social? This non-dairy ice cream is gonna suck hard.
Me: Are you talking to me? I'm a little distracted loading all of these fantastical things on top of my homemade root beer ice creamz. OMFG, I don't want to miss anything, this sundae is gonna be so great! I bet my pancreas'll hurt for a month!
You: Um. What sorts of things? I'm sure whatever they are, the ice cream'll still taste like tofu...
Me: Oh you know the regular stuff--buckeye balls, hot chocolate sauce, homemade marshmallow fluff, butterscotch sauce, jimmies, maraschino cherries, roasted peanuts, chopped up Chick-O-Stix, peanut butter rice crispy pinwheels filled with fresh strawberries, marshmallow fluff and buttercream then dipped in chocolate and covered with sprinkles, and some ripe bananas and more strawberries if you want.
You: Get the fuck out of my way, hippy!!! You'd best put that buckeye ball down, before it's the last ball you ever own. This is now my sundae bar, bitch!
Me: I am not a hippy!

These are the scenes I like to create in real life. It's fun and rewarding, not to mention delicious, easy and oh yes, gluten-free!

I can't remember where I first learned about Buckeye Balls, but it could have something to do with going to college in Ohio, probably. Anyway, BBs are generally small balls of sweetened peanut butter that are dipped in chocolate and then popped into your mouth over and over again. I like the addition of rice crispies to the peanut butter mixture, because the crunch is unparalleled. If you temper your chocolate first, these will harden at room temperature--but even so, I prefer to eat them out of the freezer.

Buckeye Balls (makes about 36 mini balls)

• 1 cup natural crunchy peanut butter (with salt)
• 1/2 cup vegan powdered sugar
• 1 cup rice crispy type cereal
• 1 bag semi-sweet chocolate chips

These are really easy to make. In a big bowl, mix together everything but the chocolate. Roll the peanut butter mixture into wee little marble sized balls (remember, these are going on top of sundaes), place on a parchment or wax paper lined cookie sheet and chill or freeze while you prepare the chocolate.

Melt all but 1/3 cup of the chocolate chips--either in a bowl in the microwave, or in a double boiler. Once the chocolate is melted, remove from heat and stir in the remaining chips. Stir with a spoon until all is melted (stirring in the non-melted chips actually tempers the chocolate).

One by one, dip the peanut butter balls in the chocolate (I like to use a fork and a spoon to help me do this, but you could also use a toothpick). Place back on the parchment and allow to set.


Butterscotch Sauce: Makes a small jarful.

• 1 cup unbleached granulated sugar
• 1 teaspoon molasses
• 3/4 cup non dairy cream (blend 1/2 cup soymilk with 1/4 raw cashews until smooth)
• 2 tablespoons Earth Balance or vegan margarine
• 1 teaspoon vanilla extract

Mix everything but the vanilla together in a medium saucepan and bring to a boil over medium high heat. Reduce heat and simmer for five minutes. Remove from heat and stir in the vanilla. Serve at room temperature over the icecream, but store in a sealed container in the fridge.

Chocolate Sauce really doesn't even need a recipe... Simply heat up a cup of non-dairy milk over medium heat. Add 2 tablespoons of unbleached granulated sugar and enough chocolate chips (about 2 cups or a bit more) to make a very thin ganache or sauce. Serve warm over the sundaes, but also store in a sealed container in the fridge (it will thicken when cool).

Marshmallow Fluff can be purchased, made or whipped up from a kit. Smuckers makes a chemical-ful, but vegan fluff and there is something called Ricemellow that abounds, though I've never had the opportunity to try it.


Jimmies (or sprinkles or hundreds-and-thousands) are my favorite thing to eat on top of coffee ice cream, they make for very happy sundaes, too. I have very, very fond memories of dousing my ice cream from the hot fudge bar at Roy Roger's with them, very heavily. Lieber's makes a big jar of confectioner's glaze-free jimmies, which can be procured in kosher groceries, and you can also find organic and vegan Sprinkelz at natural food places (they have chocolate, too ).


Chick-O-Stick, make great sundae toppers too, especially if you can't procure any of the above mentioned jimmies, or if you're paying extra special attention, and want to go super sundae spazzy like me. So easy. Buy some COS, place in the food processor, and hit GO. I found these weirdly shapped spherical COS in boxes at the drugstore. Good to know for Halloween, as they come individually wrapped, but they all work.

Behold the magic orange powder, it's worth more than crocus stamen.

For my birthday party, I wanted to add something REALLY special to the sundae bar, and someone suggested rice crispy pinwheels, so I ran with it. I made two kinds, one filled with bi-colored buttercream, and the other with the buttercream, marshmallow fluff and very ripe sliced strawberries. Of course, I dipped half of each in chocolate and then covered the melted bits with jimmies, y'know, for a fanciful glow.

The pinwheels are designed to be plunked in on top of the sundae, as a wow factor, instead of dumping ice cream on top of them, where they can't be admired and oohed over, and may even get soggy.

Chocolate Dipped Peanut Butter Rice Crispy Pinwheels (filled with buttercream, marshmallow fluff and strawberries)
Makes enough for 25 people (2 full cookie sheets worth)

• 1 cup brown sugar, firmly packed
• 1 cup corn syrup or brown rice syrup
• 1 cup natural peanut butter, smooth or crunchy
• 7-9 cups rice crispy type cereal
• parchment paper
• 1 recipe buttercream of your choice (I tinted a batch in two colors)
  
• 2-3 cups marshmallow fluff
• sliced strawberries
• Tempered chocolate chips
  

1. In a large saucepan, combine the brown sugar and syrup. Cook over medium high heat until the sugar dissolves and the mixture just begins to boil. Remove from heat.
2. Stir in the peanut butter and mix well to incorporate.
3. Stir in the cereal, mixing until it is evenly coated. You may need to add more cereal to get the right consistency. You don't want the mixture to be too gooey.
4. While warm, press the mixture out onto parchment paper forming a rectangle about 12"X16". Then cut the rectangle in half, to make two measuring about 12"X8". Set one aside.
   
5. Carefully spread one rectangle with buttercream, or buttercream and marshmallow fluff, adding strawberries if you want (see photo below).
6. Allow to cool just enough, so the cereal doesn't come apart when you start to form the roll. Using the parchment to help you roll, form the rectangle into a tight cylinder, jelly roll style. Wrap tightly in the paper to keep shape, and freeze for ten minutes to firm up. Meanwhile, repeat with the other half.
7. Slice the cylinder into circles 1/2-3/4" inch thick and lay on a parchment lined sheet.
8. As you fill up the sheets, chill or freeze what you've cut, to keep things cold.
9. Dip each pinwheel in melted tempered chocolate (see Buckeye Ball recipe above for directions), then spoon jimmies on top of the melted chocolate.
   

They sorta look like mini spumoni, no?

Other sundae topping stuff that should be too easy to mention, but here I go anyways: Maraschino cherries (you can find ones without red dye at Whole Foods), crumbled cookies, roasted peanuts or candied nuts (pralines or candied hazelnuts), and more sliced strawberries and banana wedges (for mini banana splits).

xo
kittee

Vegan Sundae Tutorial: Step 1

Since I'm planning a gluten-free power party(c) to celebrate my birthday, I happily settled on a vegan potluck picnic and ice creem social at the park near our place and the lovely Mississippi. The idea of a sundae bar makes me so happy, and since I love to plot out and make crazy toppings and candy this is the perfect fit for me: chocolate sauce, butterscotch sauce, chopped up peanut butter fudge, mini buckeye balls, rice krispy pinwheels, chopped Chick O Stix, candied nuts, fruit and yes--the elusive vegan marshmallow stuffs--all will be bent to my will! Since my ice cream maker is in storage, yesterday, I purchased a ton of So Delicious (four quarts of vanilla, two of chocolate and a few pints of mocha almond fudge) and then I set out to complete the first stop in preparing for any good vegan sundae.

Step 1: Vegan Marshmallow Procurement.
Getting your mitts on vegan marshmallow can be an easy task, or it can be a bit of a project, it depends on who you are, how much you want to spend and whether you're tuff as pointy nails. Since I have vegan espionage agents planted all over New Orleans, I was recently tipped off to the fact that a local major natural foods store out in the 'burbs recently received a shipment of Sweet and Sara's marshmallow "meltaways." To be fair, the store hadn't even stocked them out in the case, before I was there hassling them and stamping my big black shoes insisting on getting some out of the back cooler (which is just what I did).

These puppies cost me $5.99 for 8.5oz, were sticky, gooey-good, and just what I was craving. While I was more than happy with my purchase, I ate most of them straight out of the tub, leaving behind only two little fluffy little orphans--not nearly enough for marshmallow fluff, rice crispy fun, or anything for the upcoming sundae showdown.

So I stuck one on my nose and called it a day.

But then, I remembered that the lovely Alice from Angel Foods did a vegan swap with me, and I had one of her awesome Marshmallow Kits tucked away in my pantry. Since my beloved pink Kitchen Aid is also in storage, I borrowed my friend Janine's heavy duty orange stand mixer, pulled that sticky white confection off my face, and whipped up a batch of these. What fun! The kit comes with two mystery packets A & B, and like any good science project, lets you work out any and all latent Mad Scientist cooties you might have had lurking inside of you (sorta sounds like The Shingles, no?).

This wee package whipped up a big pan full of stiff and tasty marshmallow fluff, which I intend to use well. Not only for the sundaes, but I also might make some fudge with 'em, too.

Here's some of the kitchen action, so you can pretend you were right there with me, dipping your spoon into this lovely mass of fluff, y'know--to taste for sweet perfection.

Then at the end, I dipped one into the other, just so they could meet and say hello, and so I could stick that white prism back on my nose, only better and more permanently.

xo
kittee

Review: Vegetarian Time's Cashew Goat Cheeze

For lack of inspiration, I gave up on Vegetarian Times some time ago, but when I saw this thread on the PPK, I knew I needed to get a copy of this month's April edition for a little eyeball peepsie. Rochelle Palermo's four page spread on vegan homemade nut cheezes got me curious to try her Pepper-Crusted Cashew Goat Cheese (p. 50). While I'm not a huge vegan cheeze heavy hitter, I do enjoy the occasional Follow Your Heart splurge, and I've been known to get all up in one of Joanne Stepaniak's agar loaves, so this seemed like a natural nut cheeze progression.

I have mixed feelings about the finished cheeze. While the recipe is straightforward and easy to follow, the cheeze takes a ton of down time to prepare and is super-fatty-fattastic, it also sorta tastes like a hummus log (c). It's definitely not going to be a staple here at the Berns Kerns Ranch, but with some tweakage (I'd like to reduce the lemon juice and up the salt) it could be nice for a brunch, cocktail party or any impress the neighbors/in-laws get together. I can't compare this to goat cheese, since I've never had it, but I can say it has a nice texture, was easy to roll in cracked pepper and chopped parsley and would be nice spread on a cracker with a tasty beverage. If you're into that sorta thing.

You can get a free copy of this issue here and I've read there are other recipes from this issue up on Recipezaar and Livejournal.

xo
kittee

Face it Pretty Girl, You're Crafttastic!

In honor of W.I.P. Wednesday, I bring you Leslie Hall a.k.a. Mother Gem's new video Craft Talk. Have you ever heard a song that rivets your inner core? I've been playing the shit out of this song, ever since I found the video online a few days ago. Personally, I would very much like to climb on top of my house, a tall cell tower or nuclear plant, or something equally fitting and sing it at the top of my lungs to any sucka' within earshot (or something like that). If you too like this song, you should know Mother Gem is currently on tour. We saw her in New Orleans on Easter Sunday, and it was rejuvenating (she nearly broke me in half actually). I highly recommend you go. Also, if you need more prodding, she's vegetarian and vegan-leaning, just another reason to love her up and kiss her coattails.

Besides being a fabulous artist (she's actually an art school grad), she's also a big internet cWEBrity (I know!!). She has a zillion other videos and a million-billion different corners of the WWW where you can enjoy her. You can find her online here, and here and here to start (there's plenty more). You're welcome, now go out and spread the love.


Craft Talk
Please send a representative, I have just made the world's largest gem sweater, in the world.
You're sure looking crafty (crafty crafty)
You can make a raft out of pencils and foam
You're sure looking happy (happy happy)
'Cuz you make it snappy and not very crappy
Do you want to paste together
Something we can use forever
I'm thinking key chain (chain chain)
Scratch me with your hot designs
Dribble me in neon lines
Use that walkie-talkie and talk to me some crafts
Let's go walking (walk walk)
Let's get talking (talk talk)
Let's craft talk (craft talk), craft talk (craft talk)
You can build me whatever you want
Now make it make it make it make it
Faster faster faster faster
Work through the pain, work it through the pain
Now make it make it make it make it
Faster faster faster faster
I cherish these moments, I can't wait to see it
When you're makin' crafts your spicin' up the world
Face it pretty girl, you're craft-tastic!
You're following no plans, you're building it with hands
Let's do a dance 'cuz you're craft-tastic!
Let's get together and share supplies
Your craftsmanship deserves top prize
Glue it, cut it, stitch it, felt it,
Paint it, bead it, dough it, dye it,
Embroider it, solder it, hotter it
Let's go walking (walk walk)
Let's get talking (talk talk)
Let's craft talk (craft talk), craft talk (craft talk)
You can build me whatever you want
Now make it make it make it make it
Faster faster faster faster
Work through the pain, work it through the pain
Now make it make it make it make it
Faster faster faster faster
I cherish these moments I cant wait to see it
Build it fast, built to last,
When in need place a bead
Rubber stamp my number, 'cuz I want to get you tips
Look for sales in town
Take them home, move them around
Love it when it shines, want to make it mines
You make stuff that I desire
All I want to do is acquire
(you're so crafty--craft-tastic!)
Craft talking craft talking craft talking craft talking
Craft talking craft talking craft talking craft talking
Let's go walking (walk walk)
Let's get talking (talk talk)
Let's craft talk (craft talk), craft talk (craft talk)
You can build me whatever you want
Now make it make it make it make it
Faster faster faster faster
Work through the pain, work through the pain
Now make it make it make it make it
Faster faster faster faster
I cherish these moments, I know that I'll love it

Oh, and just to stay on task--here's a little glimpse of the short row baby jacket I mentioned in my last post.

The pattern is actually pretty simple, and the design is pretty ingenious. I just wish I liked the colors I chose. I have no idea what I was thinking, you can direct letters of complaint to the Main Office.

xo
kittee

KAL Proposition and Girl, You Want.

First up, I found a baby sweater on Ravelry that I'm dying to make. It's knit in a dk weight yarn, with short rows and two colors and knits up to make a gorgeous little jacket. The pattern seems a little wonky, but I'm determined to give it a try anyway. Perusing Ravelry, I couldn't find anyone that had trouble with the pattern, and it averages an easy ranking with gorgeous after gorgeous example. I found this well rated cotton yarn yesterday (Kertzer Butterfly Super 10), which comes in a zillion bright, beautiful saturated colors. I'm gonna order some, but first I need to decide on colors, that's always the hardest part for me. Anyone want to join me for a Spring KAL? It's just a little baby sweater people, I know there's gotta be some takers out there.
If you're not on Ravelry, here's a gorgeous one to check out from Cosy's website. Hi Cosy!

In other unrelated news: Dazee and I don't celebrate too many holidays or special occasions, but we definitely do-do birthdays. Since mine is coming up at the end of this month, I started making a list of stuff I want. Wanna see what I've been coveting lately?

Ten Greedy/Material Birthday Desires by Kittee Berns

1. The Study Hall Skirt. I found this skirt pattern on Anna Maria Horner's website, and I actually couldn't hold off until the end of the Month. I had a moment of frenzied panic, then ordered it faster than a fly on hot shit. The little baby is mine and it's coming home to Mama soon. I can't wait, this is just the kind of skirt I adore, and it's designed to sit on your hips, which I love considering I might have the shortest waist in creation. Yea, I know being short waisted gives me long legs, but it doesn't make up for the fact that my waist sits one inch below my boobiage.
2. Ribbon Print Skirt. If you don't know Hannah and her online shop, you might want to get yourself acquainted with them right quick. Her skirts are handmade to the core from fabric she actually screen prints herself. Hell to the Yes, she is one inspiring gal.
3. St. Germain Liqueur. My vegan gal-pal, Stephanie turned me onto this sweet nectar. Really, that's what it tastes like, elderberries. It's delicious over ice, but I want to try incorporating some into desserts too.
4. Metallic Rain Boots. I know!!!
5. Because Her Beauty is Raw and Wild by Jonathan Richman. This was released last year, but I haven't heard it yet. Did you know Jonathan Richman went vegan a few years ago?
6. Bento Box Soy Sauce Containers. Since I've begun toting my own gluten-free soy sauce out to dinner with me, these would make me a little less cranky about it.
7. BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked about Baker. This won't be released until a week after my b-day, but I'm keeping it on my list, just in case.
8. Cute Vinyl Cuff. I know!

9. Miss Bunny and her Balloon Vinyl Messenger Bag. I hope you're clicking on these links, or you'd be missing a bunny, a balloon and white fluffy clouds, cut out of vinyl and sewn onto a vegan messenger bag. If you're too lame to click, that image should speak volumes.

10. Oh, I have a practical side too, I also want a glass oil pumper (as recommended by Melisser), a hot air popcorn maker and a Mochi cookbook.

Now really, who wants to make that cute baby jacket with me??
xo
kittee