Me, on TV, With Rupert?

This morning I was on Indy Style in Indianapolis, making cupcakes and talking about Good Enough to Eat...

And yes, for no apparent reason, Rupert from Survivor shows up at the end.

Feasting Friday- Love American Style

Chickens, I’m in love. Again.


My faithful readers know that last Fall the Universe, whom I had asked most specifically to step up the pace on sending me a sweetie, obliged in the best possible way with the miraculous appearance of my Charming Suitor. A girl is never too old or jaded to be swept off her feet, and as I have mentioned now and again, I am floating these days in something of a lovebliss cloud. (Hopefully I am not overly sappy about it, I never wanted to be one of those girls who finds The One and spends all her time waxing poetical about snuggling and bringing up rainbows for no apparent reason…a girl still needs to get her snark on.)

However, this morning, totally unexpectedly, I fell in love all over again. And my Charming Suitor will have to forgive me.

Today I’m gonna talk about a hand mixer.

And don’t go all red in the face, I’m not working blue…that’s no euphemism. I mean an actual hand mixer.

Look at it.

Sigh.

Isn’t it dreamy?

This, my Chickens, is my new love, all shiny and sparkly. The Cuisinart 9 speed hand mixer with three types of attachments and a handy snap-on storage case. Boo-yah! Be still my beating heart.

When I was in college I invested a whopping $16 in a Sunbeam six speed hand mixer. When I got married back in the Stone Age, the Wasband and I registered for a Cuisinart hand mixer, but no one bought it. And since the old Sunbeam, somewhat spattered with the kind of stuff that never really comes off, still worked, so we didn’t replace it. And as a single girl on a tight budget, in all these years, I couldn’t justify replacing an appliance that still worked.

(I could justify the acquisition of NEW appliances like an ice cream maker and a cotton candy machine, but not replacing perfectly adequate old ones…I’m complex.)

As you know, often companies send me products to try out in hopes I will write about them here. And I am all for that, since I love to bring you info about cool stuff, and sadly do not have the financial wherewithal to just go around purchasing things willy nilly. They don’t pay me, just send me review items, some of which I have to send back and some of which I get to keep. And sometimes they give me stuff to giveaway to you, which we love! (And I can guarantee you that for every product I have received for free and raved about here, there is at least one I got and tested and am not recommending to you because it was not up to my standards.)

This is a long way of saying that when the people over at Cuisinart thought I might like to try out their snazzy hand mixer and popped one in the mail to me, I was over the moon delighted to receive it, and am now all doe-eyed and sparkly. (and the trusty Sunbeam is being donated to another household as we speak!)

I’ve actually been a pretty loyal paying Cusinart customer over the years. I have both their Mini-Prep chopper, (which I got in college and still works perfectly some 20 years later), and a commercial quality 14 c food processor with all the bells and whistles, which is the workhorse of my kitchen, especially at holiday time. A couple years back I got a gift certificate to a local kitchen store for my birthday and indulged in their ice cream maker, which is about the easiest thing I ever used, dangerously so! (My new favorite recipe of this summer is a sweet corn sorbet.) So when the hand mixer arrived, I didn’t think for a moment that it would be anything less than great.

I did not anticipate dreamy.

Like, Nathan Fillion carrying a French Silk Pie dreamy. 

thanks recipeshapsody.com

Like, George Clooney feeding you spaghetti Carbonara in bed in Italy dreamy.

thanks bbcgoodfood.com

Like Jennifer Aniston wanting to option your book and star in the movie and maybe become one of your besties dreamy.

Like finding your own Charming Suitor dreamy.

Sorry, I digress.  Let us get back to this miracle of modern technology....

First off, it has three kinds of attachments…the standard mixers, a whisk, and dough hooks! I had never seen a hand mixer with this option, and I’m not much of a bread baker, but I can tell you that CS is very excited about whipping up his famous yeast rolls with it. All of the attachments, plus a handy little spatula, fit in a plastic container which snaps onto the bottom of the mixer for easy storage and excellent portability. It has nine speeds, the lowest of which is barely gently mixing, and the highest of which seems to be enough to power a small helicopter.

This morning, prepping for my appearance next Tuesday on the WGN Noon news (set your DVRs!) I needed to whip up a batch of my healthier chocolate chip cookies. So I pulled out the new mixer, and went to work.

Oh.

Oh my.

It went through butter I wasn’t quite patient enough to let soften completely like, well, butter! Still almost slightly frozen in the middle, and yet, in just a few seconds, light and fluffy and creamed with the sugar. The egg blended in the amount of time it took to turn it on and off again. The extra slow start speed meant that when I added the flour, it did not shower me with a poof, dusting me and the whole kitchen, but lovingly folded the dry ingredients in with nary an explosion. This is a dough that gets a little thick, especially after you add the oats, but the mixer blended with ease. Barely broke a sweat. And neither did I.

It’s a good thing they don’t expect me to send it back, because this baby isn’t leaving my side. I’m already dreaming up more excuses to use it…there will be new recipes coming your way soon!

So, if it is time to replace an old mixer, or to give a gift to your favorite cook, I cannot recommend it highly enough. Buy one now.

Just be careful. You’re likely to fall in love.

Don’t forget there is still time to enter to win lunch with me and Jen Lancaster in your hometown, you have through 11:59pm on Monday! Click here for deets.

Hope you all have a wonderful holiday weekend. And here is that cookie recipe…an almost guiltless pleasure!  I'll be back on Tuesday to announce the winner of the Stennifer Lunchtastic Tour contest...

Healthier Chocolate Chip Cookies

1 c whole wheat flour
1 c all purpose flour
2 t baking powder
½ t salt
¼ t nutmeg
¼ t cinnamon
½ c butter, softened
¾ c organic brown sugar
1 egg
¼ c skim milk
5 oz. dark chocolate chips or bittersweet chocolate chips
½ c rolled oats

Preheat oven to 350 degrees. In a medium bowl mix dry ingredients with a whisk to combine. In a mixing bowl cream butter and sugar until light and fluffy. Add the egg and milk and combine well. Mix in dry ingredients. Add chocolate chips and oats. Drop rounded teaspoons on greased cookie sheets, and press down lightly. Bake for 12-14 minutes until browned around the edges. Cool on a rack.

Yours in Good Taste,
The Polymath

The Parlor and the Kitchen- The Measure of Things

The Lunch With Stennifer Contest ends next Monday at 11:59pm CST. Have you entered? Have you entered as often as you should? Don’t forget you still have time to buy books, post on facebook, and e-mail your friends for entry.

You, your bestie, me and Jen Lancaster at a swank lunch in your hometown, with cocktails and cupcakes, and a large goodie basket! Plus the whole event immortalized on both of our blogs. And a lifetime of memories… click here for the deets, and get those entries in!


One week from today my new book GOOD ENOUGH TO EAT will hit bookstores near you. This makes it a very exciting and nerve-wracking time for me, since as much as I have been waiting to get the book into your hot little hands, now I have to hope that you enjoy it and want to recommend it to your friends and family! I have to hope that the people who review it are kind, and understand what I was trying to say with this story. I have to hope that people like my heroine enough to root for her, even when she does things that we wish she wouldn’t do, even when she handles problems badly or makes mistakes.

It is always such a struggle to balance characters being human, flaws and foibles and all, and still being likable. Still being “people” even though they are just products of imagination.

There are some exciting things going on connected to the book that I want to share…

Monday September 7
BOOK LAUNCH DAY!
Tune in to WGN at Noon to watch me do a cooking segment and talk about the book

Monday September 13
Indy Style Television
WISH Channel 8 Indianapolis
My Indiana pals, please tune in at 9am to see me, probably cooking and chatting about the book, certainly trying not to yawn during segment 

Tuesday September 14
7pm
Reading/Signing
Barnes and Noble Webster Place
1441 W. Webster
Chicago IL
773-871-3610

Thursday September 16
7:30pm
Reading/Signing
Barnes and Noble Old Orchard
55 Old Orchard Shopping Center
Skokie IL
847-676-2230

I hope you will watch me on TV, and come to one of the readings/signings if you are in the area…I would love to see you in person. And be sure to let your pals know as well!

When a new book comes out, with all the attendant hoopla, it puts me in the mind of measuring. How do I measure my own success, and how do others? What tools do the people who read use to measure the worth of the work?

I try very hard not to measure based on sales figures. I can’t control the amount of promotion the book may or may not get. For me, and many mid-list authors, it can be a total crapshoot. Does a review get picked up? Does someone with juice read the book and like it and help you by blogging or tweeting about you? Do you get anointed with the lucky stick?

I do my level best to measure based on the response I get from readers like you. The people who e-mail me to say that they heard me, that it made sense, that it moved them. The people who show up at events to get a book signed and tell me I entertained them. The people who buy my books as gifts for others, or ask their library to carry my work. This, for me, has to be the measure of my success, because none of the rest of it is much in my control. I’d love to be a bestseller someday, or have my work optioned for film or TV. It would be fantastic to get to a level where my publisher would send me out on tour so that I could meet more of you in person, and thank you for reading.

But that isn’t the measure I will ever use. If one person has a few hours of their life made more enjoyable by reading the words it occurs to me to put down on paper, then that is successful. If it could be a lot of people, particularly people who might not be related to me by blood, that is a bonus! And I try to remember that the measure of my life will never be the number of books I publish or how many copies they sell.

Measuring is something I often don’t bother to do in my kitchen. I’m a pinch of this, taste, pinch of that girl. Even when I start with a recipe, I frequently use it more as a broad roadmap and not as a specific path, changing ingredients, altering amounts, using what I have. And I love to make things with no recipe at all, just throwing things together until they taste good. Last week I made a simple weeknight pasta for myself and Charming Suitor….leftover chicken, orecchiette pasta, yellow squash and zucchini, some artichoke hearts…a little chicken stock and lemon juice. Parsley and chives. Capers and pine nuts. A little nut of butter. Parmesan cheese, freshly grated. Salt and pepper. I just sort of tossed stuff together and kept tasting and eventually there was dinner. Not the kind of thing I would ever write down or publish, but the kind of thing I am glad I can do. Because sometimes you just need a happy bowl of warm yummy.

When it is time to measure, I rely on a few key tools, and I thought I would share those with you:

Salter scale:

This digital scale makes baking a dream, and is very useful when you find recipes with weight measurements. Affordable and sleek, with everything you will need. It also can be helpful when you want to keep an eye on what you are eating connected to a healthy program, I can eyeball 4 oz of chicken pretty well by now, but it is easy to accidentally overserve yourself….this scale takes the guesswork right out.

Measuring Spoons:

I use these from Nigella Lawson for almost everything. I love the beautiful design, and think they look great hanging in my kitchen. Plus she has the addition of a “Dessert Spoon” on there, which is great if you have any old British cookbooks!

Measuring cups:

For me, these have to be metal and very sturdy. Mine are copper, but these would be great as well.

Pyrex Cups:

I collect old glass measuring cups for liquid measure, but the classic Pyrex are great.


Ratio by Michael Ruhlman

The single most useful tool for measuring and cooking in my kitchen arsenal, this is less cookbook and more atlas...it will guide your cooking in ways you cannot even imagine.  Go. Buy. Now.  Also available in convenient App form.

As for a recipe that requires specific measurements, I thought I would share this one…

Recently Charming Suitor and I took a road trip to Kentucky to visit his parents. They are just the loveliest people, married 55 years, spunky and affectionate, smart and witty and awfully kind. And the most hospitable of hosts. We looked at old pictures and yearbooks, they told all the embarassing tales one wants to hear about their beloved, we got to see all the old family homes and meet a wonderful family friend, and eat delicous meals.  Including my first foray into the world of BBQ Mutton, and let me say, my life is forever changed for the better.  I got twelve hours in the car with CS, singing along to guilty pleasure road trip songs, and pulling off the highway for little adventures.  It was a pretty perfect weekend. 

One of the highlights for me was the morning ritual of biscuit baking…light as air biscuits, crunchy on the outside and ethereal on the inside, glorious little pillows of delicious. Charming Mother, with much encouragement from Reverend Charming and my own CS, would arise to measure carefully the simple ingredients, and work her biscuit magic. Every morning a basket of them would disappear, mine and CM’s with butter and strawberry jam, RC's with butter and sorghum molasses, and CS' with every possible topping and yes I’ll have another please!

Thanks ezrapoundcake.com

Charming Mother’s Morning Biscuits

2 c flour
½ t salt
4 t baking powder
½ t cream of tartar
½ c shortening
2/3 c milk

Sift first four ingredients together, then cut in shortening. CM used two butter knives for this, with deft hands. I don’t know that I would be as successful with that method, so a pastry cutter would be fine. Add milk to bring together and roll out about ½ inch thick. Cut into biscuits the shape and size you desire, CM’s were about 1 ½ inches across, and bake on ungreased cookie sheet or foil pan, with bisuits just touching at 450. Timing is hard here, and will alter based on the size of your biscuits, you are looking for a good golden brown on the outside. I think these took about 8-10 minutes, but we seemed to go mostly based on smell…when the kitchen smells toasty and nutty and biscuit-y they are done.

I cannot guarantee yours will be as perfect as hers, but I can tell you that the measurements are pretty precise, I wouldn’t alter them.

In this week before my latest baby takes wings and leaves the nest to be delivered into your hands--books or no books, sales or no sales, the fact that I have my CS and that he loves me enough to take me home and share in the comfort of his family table, in the joy of his father’s stories and the glory of his mother’s biscuits, that is the greatest measure of success I could hope for. And I am grateful. So very grateful.

Don't forget to follow me on Twitter @staceyballis

Summerfest Repost- Tomato Time

thanks ufseeds.com

First off, don’t forget that the amazing Lunch with me and Jen Lancaster contest is still going on through September 6, so click here for all the details!


It is neighbor’s garden and Farmers Market time, and one of the things that everyone has in abundance is tomatoes. Were I not completely incapable of growing anything, and had a garden, I would grow tomatoes. And yes, I can hear many of you saying there is no such thing as a black thumb, and of course I could grow things if I wanted.

To you I say the following:

I killed mint.

Yep, that scourge of the garden, practically a weed, everyone I know plants one little piece and end up with something akin to an acre of the stuff.

Still not convinced?

I KILLED A $300 SILK AND PLASTIC FICUS!

Fake tree. Dead. All the fake leaves fell off of the fake branches like a weird little autumnal scene in my living room, except they didn’t turn colors first. I was left with an odd fake twiggy thing with a few leaves holding on for dear life. I am not exactly sure what happened, but once it gave up the ghost, I knew my plant growing days were over. People who know me well call me The Cooler, and ask me to come over and just touch their more insidious weeds. I buy fresh herbs, and I shamelessly accept piles of garden goodness from my green thumb friends, and I go to the farmstands in the country and farmer’s markets in the city.

It is a shock to many how much I love to cook with tomatoes, especially great ripe fresh ones, since most people know I cannot stomach a raw tomato.

Ditto tomato juice. Gack.

But cooked, in pretty much every fashion, LOVE! You will surely find me picking slices off sandwiches, pushing chunks off of salads, and declining Bloody Mary’s. And in the summer I am likely to make Caprese Salad with watermelon subbing in for tomato. I like my bruschetta topping cooked and served warm or at room temp. All of my gazpachos are white.

However, bring some heat to the party and the tomato is my bestest friend. I love a good red sauce on my pasta. I think of ketchup as a major food group. I adore tomato soups of all warm varieties. I like them confit in olive oil, and even like tomato pudding, a really old school side dish that could easily be a dessert with just a scoop of vanilla ice cream on top.

So, in honor of the height of tomato season, I thought I would share some of my favorite ways to prepare them! After all, you can only eat so many of them raw before you get bored…

thanks tomatocasual.com

STACEY'S ROASTY TOMATO SOUP

thanks domestifluff.com

For a hilarious read about Jen Lancaster making this soup, click here.

Can be served hot or cold and can easily be turned into a gajillion other recipes.

Approx 4 lbs. fresh tomatoes - I use a mix of plum and cherry for depth of flavor, but use whatever your garden grown…it is only essential they be fresh and very ripe.
1 medium sweet onion or 4 large shallots, diced fine
2 T Herbes de Provence
¼ c Olive Oil
Salt and pepper

Preheat oven to 250 degrees.

Cut tomatoes in half, toss in olive oil to coat, and arrange cut side down on 2 oiled sheet pans. Be sure that the pans have at least a 1 inch rim, otherwise you will have tomato juice all over your oven.

Add the onion or shallot evenly on top of the tomatoes. Sprinkle with the herbs and liberal salt and pepper. Roast approx 1.5 to 2 hours until skins are loose and the flesh is soft.

Peel skins off tomatoes and discard. Dump the contents of the sheet pans into a large bowl, being sure not to lose any juices. You can mash them with a potato masher for an extra chunky texture, but I often use my immersion blender to get a soup that is a good balance between smooth and chunky. Adjust seasonings to your taste.

I serve this hot, room temp, or cold with a dollop of crème fraiche or sour cream and some chopped fresh mint for grown-ups. Yes, basil is natural, but mint and tomatoes are a really summery combo, and unless I have been to visit, you should have plenty around.

Add alphabet noodles, mini meatballs, or cooked rice for kids. Stir in toasted croutons and drizzle with olive oil and shredded Parmesan for a classic Pappa al Pomodoro. Add fresh basil and garlic and you have a chunky pasta sauce.

Add fresh oregano and it becomes pizza sauce. Freezes beautifully, can be canned if you are ambitious, and lasts up to two weeks in fridge.

BROWN-BUTTER TOMATO VINAIGRETTE

thanks themomsbuzz.com

3 sticks unsalted butter
6 T sherry vinegar
6 T tomato water (chop 2 large fresh peeled tomatoes into a large dice and cook over medium high heat for 2-3 minutes, then strain in a sieve lined with cheesecloth to just capture the juice. Can substitute one small can of crushed tomatoes strained)
2 T strained tomatoes (from making the tomato water)
12 T extra-virgin olive oil
2 T chopped shallot
2 t Dijon mustard
Kosher salt and freshly ground black pepper

Melt the butter in a small saucepan over medium-high heat until browned but not burned, about 5 minutes. Remove from heat and reserve, but be sure it does not congeal…should be barely warm, but still liquid to make the vinaigrette.

In a blender (or with your immersion blender), combine the vinegar, tomato water, olive oil, shallot and mustard. Blend until smooth. With the motor running, slowly drizzle in the reserved butter and blend until thickened. Season to taste and set aside at room temperature until ready to serve. If you have to put it in the fridge, be sure to bring it back to room temp before serving.

I use this as a salad dressing (regular or pasta salad), but also as a dip for shrimp, skewers of veggies, or cooked chilled cheese tortellini skewered with artichoke hearts for an elegant appetizer.

TOMATO PUDDING

thanks chicagofoodies.com

6 slices bread, crusts removed and cubed (I recommend Challah, brioche, or soft white bread for this. NO sourdough, whole wheat or other full flavored breads here!) about 2 ½-3 cups cubes.
¾ c butter, melted
1 1/3 c packed brown sugar
½ t salt
½ c boiling water
20 oz homemade tomato puree (or canned if you do not have a garden full of tomatoes and too much time on your hands)

Scatter the bread cubes evenly over the bottom of a 1 ½ qt buttered casserole dish, and pour the butter over the cubes. Let absorb completely, about 10-15 minutes. Mix tomato puree with water, salt, and sugar and bring to a boil in a small saucepan. Let boil for 5 minutes, then pour over bread. Cover and bake at 325 degrees for 30-35 minutes. Serve hot.

To serve as a vegetable, leave as is, or drizzle with a splash of balsamic or sherry vinegar. To serve as a dessert, add a scoop of vanilla ice cream, olive oil gelato, or crème fraîche mixed with a little bit of honey.

Yours in Good Taste,
The Polymath

The Parlor and the Kitchen- Granola

I love granola.

Oops, that’s not granola, that’s my Charming Suitor’s dog the Amazing Wonder Boy. Isn’t he cute?

Altho Granola would be a great name for a dog…but I digress.

Granola….

Here is the problem I have with granola. The false sense of virtuousness I get when I eat it. Long considered a “health food”, and often the only option at brunch type restaurants for those of us who eschew a gloppy bowl of oatmeal. (gack) But while granola is touted as “healthy” and is certainly better for you than say pancakes and sausage, it is traditionally packed with fat and sugar and is very sneakily caloric.

The average granola bar can have almost as many calories as a 3 Musketeers bar, and let’s be honest, who needs to think twice about THAT decision?

Mmmm.  3 Musketeers Bar

Some of the homemade granolas on tap at local restaurants can be over 350 calories per half cup. So when they bring you that large bowl with over a full cup of the stuff, served with a couple of hundred calories worth of yogurt and another hundred or so of fresh fruit, you are now enjoying a 1000 calorie breakfast. You could have had two eggs, three strips of bacon, hash browns and two pieces of toast with butter for the same number. And yes, 1000 calories of whole grains and fruit and nuts and yogurt is “better” for you fiber wise and cholesterol wise, but in the world of weight management, a calorie is a calorie and you can eat “healthy” right into a weight gain if you don’t pay attention to things like this insidious granola business.

A popular granola from the “unclothed furry woodland mammal” company currently on the market packs a whopping 280 calories for ½ c serving, 120 of those calories from fat! Delicious, of course. But is that really as “healthy” as it could be? They list ¼ c as a serving on the package, but let’s be honest, is ¼ c of granola going to be a good filling breakfast for anyone who isn’t a squirrel? For most of us, we eat anywhere from ½-1 c of cereal in our bowls, which could be over 600 calories by the time we add even the skimmiest of skim milk!

I want to be healthier, to eat smart and well, and to eat things that are delicious. So I decided to see if I could make a granola that I loved that was a little bit better on the fat/sugar/calorie end of things. And I think I have a recipe that is good enough to share! It is dead simple to do, despite the large number of ingredients, and easily adapted to suit your particular tastes.

One of the things I wanted to do was bring in some low-calorie bulk to the party, since whole grains are good for you, but are high in calories. Enter Puffed Millet Cereal. At only 60 calories a cup, it is a whole grain that I used to replace 3 c of rolled oats, at a savings of 300 calories for the recipe. On the mornings when I really want an extra-full bowl of something, I can take ½ c of this granola and mix in ½-1 c more of the puffed millet cereal for a low-cal filler. I also added in toasted wheat germ and golden flax seeds, which don’t bring much taste, but do add some good health benefits. A special touch was some Grape Nuts cereal because I love the crunch.

A mix of nuts, natural sugars, a little unsweetened coconut, and applesauce to replace a lot of the fat and sugar and we have a winner! It will last a couple of weeks in an airtight container, or up to 3 months in the freezer. If you are going to freeze, leave out the dried fruit and just mix in before you eat.

Stacey’s Power Packed Granola
3 c rolled oats
3 c puffed millet cereal
½ c barley flakes
½ c toasted wheat germ
1 c whole grain cereal nuggets (like Kashi whole grain or Grape Nuts)
½ c flax seeds
1 c shredded coconut, unsweetened
½ c sunflower seeds
¼ c white sesame seeds
1 c raw slivered almonds
¼ c chopped pecans
¼ c chopped raw cashews
1 t kosher salt
1 c natural unsweetened applesauce
2 t ground cinnamon
1 t vanilla
¼ t almond extract
1/3 c amber agave syrup or brown rice syrup
4 T honey
¼ c light brown sugar
2 T peanut oil
1 c golden raisins
½ c dried cherries

Preheat oven to 325.

Mix all of the dry ingredients except the cinnamon, raisins and cherries together in a large mixing bowl.

Mix applesauce, honey, agave, sugar, vanilla, almond extract, oil and cinnamon in a bowl until well blended.

Add to dry ingredients and toss together lightly until very well mixed.

Spread the mixture out on two greased baking sheets and bake in oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process (I find a bench knife works great for this).

The goal is to get it evenly deeply golden without burning. Depending on your oven this is about 40-50 minutes. Watch closely when you get towards the end of the baking time, as it can quickly overbake! The granola is not at full crunchiness until it cools, so go by color. Should look toasty, but not mahogany. Let granola cool completely, then mix in fruit.

Store in airtight containers.

This is my favorite mix of flavors, but feel free to substitute for different nuts, different dried fruits, and other grains.

(Because of the reduced amount of both fat and sugar in this recipe, this is not a granola that clumps into clusters, it stays pretty loose. If you aren’t as concerned about calories and want that more solid style, increase the light brown sugar to ¾ c and the peanut oil to ½ c, which should give you the clumping you want.)

Calories per ½ c serving: 180

And be sure to save up those calories, because whoever wins lunch with me and Jen Lancaster is not only going to enjoy a decadent meal, there will be cocktails and desserts, so get ready to splurge! Haven’t entered the contest yet? Click here and get on it, you aren’t too late!

Oh, and in case you can't get enough of cute dog pics....here is my nephew, Sir Sweetness, Little Sister's gorgeous smiling boy!  Has there ever been such a handsome fellow?

Yours in Good Taste,
The Polymath

Follow me on Twitter @staceyballis