Have we really learnt?

On April 29th 2011 the Royal Family welcomed their latest edition Catherine, "Duchess of Cambridge" into their family.  I to was in awe of the fairytale romance of William and Kate, their union created hope, provided the belief in fairytales and united a world in happiness and peace. The Duchess of Cambridge's life had changed in a single moment.  Her Sister Pippa had been catapolted into International stardom and the Middleton Family had been scrutinised by the media and public as they had never known before.  The Fairtytale rise of a Princess had captured a nation and the world's heart.

Now let me take you back to the 6th of September 1997 when in the walls of Westminster Abbey, Lady Diana's funeral was held and we mourned her loss.  We witnessed an unprecedented universal blame for the death of the  'People's Princess" and it was directed at the papparazzi and media circles.  Millions of people boycotted magazines and the backlash was felt by Publication Houses across the world.  For a brief time after, the mood seemed to shift and consumers made their concerns felt and we saw a sense of respect from the paparazzi towards celebrities and their privacy.  Magazine Houses felt a sense of responsibility and the landscape seemed to reflect this - albeit for a brief moment. 

It was estimated by Mail Online that a Global Audience of 3 billion people watched the Royal Wedding of William and Kate.  What is more staggering are the Social Media statistics - there were 124 Facebook updates per second and over 768 thousand mentions of the wedding on UK Facebook Walls alone.  For diehard fashionistas, Kate's wedding dress was mentioned over 55,000 times in the UK alone and Google reported over 450 million viewers watched via YouTube's live stream.

Since the wedding global blogs have reported on their every move, magazines are rife with latest pictures of the couple and fashion critics of the world have taken once again to breakdown in detail every inch of the latest clothing item showcased by the Princess.  Stores websites crash when a new piece is worn, Kate is an instant hit for any Global Brand fortunate enough to have her wear one of their outfits.  Critics are commenting on her weight, betting agencies are taking bets on future heirs gender and papparazzi of the world are snapping their every move.  As much as William fights to protect his new Brides sense of Privacy and keep a sense of normality we see it beginning to drift away and the spotlight is very much on them.

When does it become normal and socially and morally acceptable for a newspaper to display a photoshopped image of what Lady Diana and Princess Catherine would look like together today? 

I do not begin to try and imagine for one minute the fish bowl they must live in.  We live in an unprecedented age of fascination with the lives of celebrities and the ease and speed of the internet has brought them even closer.  Prince William we are told continues to hold a 'normal' job and Kate enjoys doing weekly shopping and cooking for her new husband, every bit of their lives open for public comment and scrutiny. 

Yet I pray their sense of privacy remains and papparazzi realise their responsibility, I hope Royal insiders around Kate continue to educate and every now and again consumers remind Publication Houses across the world when enough is enough and we don't want to see anymore.

Have we really learnt from the death of Princess Diana?  Time will determine that one.....

Nanna Lush x

Just makes me smile - SUN!!!

If you are in Melbourne then you will know the stunning weather we were treated to over the weekend!  If you are like me then you will begin to feel alive again after a long winter.  As I have said already Spring for me is my favourite season of the year - new growth, flowers in bloom, sun is shining, birds are chirping and everyone just seems to be in happier places.

With this in mind here are my thoughts on Spring and what I am looking forward to:-



Enjoy Mother Natures gift of Sun!



Take your shoes off and walk on the sand



"Dream a little Dream" with the family in the park



Perhaps take a weekend road trip



Imagine and Reflect



Enjoy quality time with friends



Relax and rejuvenate



Live parts of life like a kid again

What are you looking forward to about Spring?  For me it just makes me smile.......

Enjoy

Nanna Lush x





Apples & Lemons

I am not sure about yourselves but for me this Winter has felt particulary long.  Much to my happy little self my favourite season of the year, Spring, is just around the corner!!  Yayyyy!!  The weather's warmer, the flowers are in bloom, the birds and singing and to my families relief I am a happier little Mama.

So with this in mind what is providing me with inspiration today?  Lemons and all things yellow. 

Needing to satisfy my craving for Lemons I was off to the kitchen today to whip up a delicious Lemon & Apple Cake.  You can substitute the Apples for any fruit you may have on hand, sometimes I will add Peaches, Pears or Berries.  I particulary love this recipe, it is easy and quick and always has me coming back for another piece.

Ingredients

175 grams butter, softened and chopped
3/4 cup caster sugar
2 tablespoons finely grated lemon rind (can add less if you wish)
3 eggs
1 cup plain flour, sifted
1 teaspoon baking powder
Pinch of Cinnamon Sugar
1 Teaspoon Vanilla Essence
1/4 cup natural yoghurt
Sliced Fruit of your choice (apple, pears, peaches, berries)
Icing Sugar to dust
Double Dollop cream to serve

Method

• Pre-heat oven to 160 degrees C.   Lightly grease a 25cm round cake tin, line the bottom of the tin with baking paper
• Place the butter, sugar and lemon rind in the bowl of an electric mixer and beat for 6-8 mins or until light and creamy
• Once complete add the eggs one at a time, beating for one minute between each one
• Add the Vanilla and mix until combined
• Sift together into a seperate bowl the flour, baking powder and cinnamon sugar, then add to the butter mixture until just combined
• Remove the bowl from the beater and fold through the Natural Yoghurt
• Spoon the ingredients into the prepared pan and top with your sliced fruit of choice
• Bake for an hour or until a skewer comes out clean
• Remove from the oven once cooked and leave to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely
• Dust with icing sugar or cover with your frosting of choice and serve

Now if you will please excuse me I am off to finish my piece of cake.......

and dream I am laying here.........

on a beautiful Spring day!

Happy baking,

Nanna Lush x

Rise of the Super Mum!

This week saw our Australian media hail the return to our shores of the glamourous, Victoria Secrets, Yummy Mummy herself Miranda Kerr to strut her stuff down the Catwalk - oh bless her little white cotton David Jones socks!  My husband probably like most warm blooded Australian Males drooled when he saw her in that one piece swim number. He was so fascinated with the picture before him he had to grab the Foxtel remote & rewind so he could watch just one more time.  He then proceeded to ask 'Wow hasn't she had a baby not long ago?". 

The News broadcast was even kind enough to hold a segment to educate women across Australia on how we to could look just like Miranda.  Wow!! Enlightening!!!

Exhibit A

The next day as I was getting my daily fix of social media (as you do) I was greeted with the latest images of Sarah Jessica Parker's Vogue shoot with her family.  In this article SJP was telling women around the world how she tries hard to juggle children, charity work, acting, producing, school drops offs, being a mother, being a friend and a daughter and just trying to be a wife.  Ground breaking!!!



Exhibit B





Exhibit C - what ladies you don't look like this at School Pick Up?

 Today's media does an exceptional job at convincing us we are not good enough.  It is called "Emotional Marketing" with global and multi-national companies spending millions of marketing dollars appealing to our vulnerable sides.  Todays woman is contantly shown pictures of amazing model glamazons who are back on catwalks 6 weeks after giving birth, celebrities who are gracing magazines with there picture perfect children and McMansions.  Each image when combined together can often provide a confusing image of what society expects the perfect woman to be......perfect dinner parties where we cook like a Master Chef, knowing what wine selection to give at dinner to complement the seafood we are presenting, size 6 designer clothes that show amazing figures, perfectly mannered children with lots of rooms to hide them in when they become to noisy, showing the appearance that we can hold high flying careers all while raising a fully functional family and being a designer Stepford wife with a constant smile on our face from ear to ear.

Yet in my house and I am guessing like most others reality is quite different.  I have had 2 children & put on a combined weight of 23kg's for both pregnancies of which I have honestly only lost 8 kg's.  I remember when the girls were babies living in track pants for what felt like an eternity and only really brushing my hair when I had friends coming over.  My main sustenance was coffee as sleep was a thing of the past and dinner consisted of anything that didn't take longer than 20 minutes and I could make lots of so I didn't need to cook the next night.

I could blame my children at this point for my excess weight, lumps and bumps but in reality lots of sweets, cakes and chocolate have contributed over the years.  My budget does not stretch to designer clothes and they are definately not a size 6, Target is my store of choice unless Myer is having a great sale.  I love to cook but prepare meals that I know my family will eat and not whinge and whine there way through as I don't want to listen to this at the end of the day.  My bra selection is more about support these days than looking irristable for my husband, unless he finds cotton Bonds impossible to refuse.  My toilet & bathroom could probably be cleaned more than I do it and my furniture has stains from years of children climbing over it or spilling food on it.  I to try and cram to much into my day and often do my best work between the hours of 10pm and 2am when there are no distractions.

Most times my children won't listen to me until I am screaming at the top of my voice and turning purple.  Then ever so casually they will get up and do what I have asked them to do after repeating myself 5 times at a minimum, remembering to tell me on the way past I have Anger Management issues.  On an overly chatty day my 14 year old will string more than 6 sentances together that will not contain a grunt and if we are really lucky will thrown in a smile to remind us her mouth can still move that way.  As much as I have tried to convince her that pink for her room would be really nice she has covered her walls in band posters that would give me nightmares for a week if I slept in there. 

My life is in stark contrast to the glossy images that fill our magazines yet I feel I am real and a honest representation of who I am.  Would I love my own McMansion one day?  If I had a team of cleaners.  Would I love to wear the latest designer fashion from the Catwalks of Milan?  Sure if they are free and come in a size 14-16.  Would I love stain free immaculate furniture - perhaps? 

The world is filled with bigger better objects I would like or things I would just like more of.  My life is not perfect but I welcome the imperfections, my children are happy, healthy and adjusted, my friends make me laugh and let me drink to much wine with them, my husband makes me love and appreciate and ramble on when I have a need, my family makes me feel wanted and I am comfortable being me. 

So I will continue to look at the glossy images in these magazines as I drink my coffee and down way to many Tim Tams and learn to appreciate my life for what it is and know that at least I am living very much in reality.

Nanna Lush x

 

Just makes me smile!

There are certain things that when I look at them take me away to happy places.  Often it can be the simplest of things but for each unique reason they appeal to one of my senses.  We celebrated a friends daughter's birthday over the weekend & at the party were literally hundreds of balloons in every shade of pink you can imagine. 

I watched each child stand around and ask for a balloon and saw the look of happiness spread across their faces as they were handed one.  Such a simple object and yet a balloon provides the same feelings of happiness to children across the world - it is a universal pleasure.    As soon as I see them they just made me smile.........

Reflection Tre.............

From the wonderful movie 'Meet Joe Black".......

"Love is passion, obsession, someone you can't live without. I say, fall head over heels. Find someone you can love like crazy and who will love you the same way back. Cause the truth is, there is no sense living your life without this. To make the journey and not fall deeply in love, well, you haven't lived a life at all. But you have to try, cause if you haven't tried, you haven't lived"

William Parish

Chocolate Ruffles

There is something so pretty, girly and lush about ruffles!  Whether the ruffles be on some gorgeous linen or a bridal dress, I cannot seem to resist their frilliness and just adore them.  Old world, classic vintage charm comes to mind instantly.  Now team together gorgeous light pink fluffy ruffles, devine chocolate cake and Swiss Meringue Buttercream and well what can I say!!

I first saw this ruffling techinique whilst searching one day on You-Tube and thought I would love to give it a try.  After a few attempts (mind you my ruffles are still not perfect by any means and still require lots of practice) and scraping off the Buttecream from the cake quite a few times, I was pleased with my effort.

You will need:-

Buttercream Icing of your choice (I used Swiss Meringue)

Piping Bag

Piping Tip

I used a Wilton #103 piping tip (see below) to create the ruffles. 



Once I got the hang of the ruffling technique it seemed quite straight forward.  Once the cakes were cooled completely I applied a thin layer of buttercream so the ruffles had something to stick to.  Placing the cake onto a secure surface I filled my piping bag with buttercream and fitted with a large petal tip off I went on my little ruffling way.  I started at the bottom and just did a back and forth motion until I reached the top and then started all over again.  At this point I was going to add some step by step photos for you to follow, but thought it just as easy to attach the link to the You Tube video I also watched.

http://www.youtube.com/watch?v=MHYX0qXDVy0

Some of my ruffles are not the best and I to need much more practise.  But I think you will agree, they are a simple way to turn a plain cake into a great cake, and suitable for lots of occassions!!

Now for the all important - TO DIE FOR - chocolate cake recipe!!

This made for me 2 x 6" cake tins

Ingredients

170g unsalted butter (softened)

2 cups packed dark brown sugar

2 teaspoons pure vanilla extract

3 large eggs

1 3/4 cups plain flour

3/4 cup Premium Dutch Cocoa (I used the Equagold Brand)

1 1/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon iodonised sea salt flakes

1 1/2 cups buttermilk

1/4 cup mayonnaise (I used Thommy brand)

Method

Preheat oven to 180 degrees.  Line your cake tins with baking paper.

In your mixer beat the brown sugar, butter and vanilla on medium high speed until slightly lighter in colour (roughly 5 mins) and slightly increased in volume.  Lower the speed of the mixer and add the eggs one at a time, mixing for one minute between each addition.

Sift the flour, cocoa powder, baking soda and baking powder into a bowl.  Add the salt to the flour mixture after sifting and lightly whisk all together. 

Alternate the flour mixture and buttermilk into the sugar mixture, beginning and ending with the dry ingredients.  Mix until just incorporated.

Take bowl from under the mixer and fold the mayonnaise into the cake mixture.  Give a light whisk to incorportate

Divide the mixture into your pans.  I used 2 x round 6" cake tins.  Double the recipe according to the pan you are using.

Turn your oven down to 160 degrees and place the tins in the oven.  It took 50 mins for my cakes to cook, you may need to vary based on your oven.  The cakes are cooked when a toothpick or skewer comes out clean.  I tend to underbake my cakes slightly and allow them to complete cooking in the pans once out of the oven.

Place onto a heat proof surface and leave to cool in the cake tins.  Cover with your frosting of choice, make a cup of tea and indulge!!

Happy baking                                                          

Nanna Lush x    

The 5 People you Meet in Heaven........

"Strangers," the blue man said, "are just family you have yet to come to know".........."No life is a waste.  The only time we waste is the time we spend thinking we are alone"

I have always wondered what people meant when I have heard them say that a book has changed there perception on certain things.  Personally I have never encountered such a book.....until this classic by Mitch Albom was recommended to me.

This book follows the life of Eddie a war vereteran who feels trapped in a meaningless life of fixing rides at a seaside amusement park.  As the park begins to change and age over the years, so too has Eddie changed, from an optimistic young man to a bitter old one.  He believes his days are a dull routine of work, life and regret.

On his 83rd birthday Eddie dies in a tragic accident, trying to save a little girl from a falling cart.  He awakens in the afterlife, where he learns that heaven is not a lush Garden of Eden, but a place where your earthly life is explained to you by 5 people who were in it.  These 5 people may have been loved ones or distant strangers.  Yet each of them changed your path forever.

What I loved most about the book is how Mitch Albom’s story allows us to see how everyone in the world is in one-way an influence to our lives.  For me it is a timeless tale and provides some meaning to our lives here on earth.  If you are after a great read, then this will not disappoint.

"And in that line now was a whiskered old man, with a linen cap and a crooked nose, who waited in a place called the Stardust Bank Shell to share his part of the secret of heaven - That each effects the other and the other affects the next, the world is full of stories, but the stories are all one"

Enjoy

Nanna Lush x

Fetish for Vanilla

Those that know me well know that I have some things in my life that I crave which if not treated can almost border obsessive.  One of those things is Vanilla.  Ahhh to float away in a cloud of Vanilla- the smell, the taste, the look of a Vanilla Bean Pod - I warned you it could border obessive!  When you combine my love of Vanilla with my other love of a cupcake - then it could quite easily become my little sweet version of heaven.

There is something so lush and simple about a moist, fluffy vanilla cupcake.  Everytime I think of Vanilla Cupcakes I instantly think sitting in a quaint little cafe on a cobblestone street in sweet Paris (France - my other borderline obsessive compulsion), enjoying a superlative coffee and devouring a Vanilla Cupcake that is topped with delicious 'melt in your mouth' buttercream.  Oh I just need a moment silence while I ponder that image..............

OK I am composed once again!!

I have tried many, many recipes in my quest to find the most perfect Vanilla Cupcake.  There have been some hits and misses along the way, but this one......ahhhhh.......this one is by far my favourite and has never failed to let me down. 

Lets Begin..........

Vanilla Fetish Cupcakes (this will make 24)

You will need:-

Electric Mixer
2 x Mixing Bowls
Spatula
Measuring Cups
Measuring Spoons
2 x 12 hole Cupcake Trays
24 cupcake cases

Ingredients

2 and 3/4 cups plain flour
2 teaspoons baking powder
200g softened unsalted butter
1 and 3/4 cups castor sugar
4 large eggs
Seeds of 2 vanilla bean pods or 1 tablespoon vanilla essence
1 cup of milk
Pinch of sugar cinnamon (not required but a nice addition)

Here we go.......

1. Pre-heat your oven to 200 degrees Celsius and line your cupcake trays with cupcake papers - I find that if I preheat my oven to a higher than required temperature then turn it down it gives the cupcakes that nice domed effect we all strive for
2. Cut your butter into cubes and leave on a plate to soften - if you run out of time like I usually do it is fine to give it a quick zap in the microwave, remember we don't want runny we only want softened, so perhaps soften in 10 second burts in the microwave
3. Sift together your flour and baking powder into one of the mixing bowls
4. Put your butter into a mixing bowl and place under the mixer, cream your butter for roughly 2-3 mins on medium-high, you will notice it should start to slightly change colour
5. Add your castor sugar to the butter one third at a time, beat for 3-4 mins after each addition
6. Once you have added the last of the sugar make yourself a cup of tea and continue to beat the sugar and butter until it is light and fluffy and the sugar has almost dissolved
7. Add your eggs one at a time - beating for 1 minute between after each addition
8. Now it is time to add our Vanilla!!  Now if you have a bizarre fetish of Vanilla like I do then add the seeds of  2 pods, if not run with the tablespoon of vanilla essence.  Beat until all combined
9. Add a third of the flour to the cream mixture and beat on low speed until all combined
10. Add half of the milk and beat until combined - continue to repeat the process
11. Add the last bit of the flour and beat until it is all mixed through - do not overbeat at this stage
12. NOW REJOICE our delicious mixture is ready to go into our cupcake trays
13. I should tell you to pipe the mixture into the cases, but you can just spoon it in if you prefer.  Fill up the cases just over halfway
14. Turn your oven down to 160 degrees Celsius and pop those delicious morsels into the oven
15. Bake for 15-20 minutes or until a skewer comes out clean
16. Remove cupcakes from trays immediately and place on a wire rack until they are cool

Remember to take big breathes and take in that wonderful aroma!!  Ahhhhh the smell of fresh vanilla cupcakes straight out of the oven!!

Notes to Remember:-

• you can use Buttermilk if you prefer instead of full cream milk either one works as well
• you can use either Vanilla Bean Seeds or Vanilla Essence - I like the look of seeds myself but if you don't have then Essence is fine
• pre-heat your oven to 200 degrees first then turn it down - this should provide you with that beautiful domed top

Top the with your favourite frosting, this works wonderfully well with the Swiss Meringue Buttercream!

Ahhh and now Ladies climb on that kitchen bench, hold your arms in the air and Rejoice..........hear those trumpets blast!!!! for we have created a delicious little piece of heaven.

Enjoy

Nanna Lush x

Reflection Due...........

"Be who you are and say what you feel, because those who mind don't matter, and those that matter don't mind"

Dr Seuss

Swiss Meringue Buttercream

Ok as promised here is my step by step guide to the heaven sent Swiss Meringue Buttercream!  I promise you, once you make this decadent frosting there will be few others that can compare.  It is perfectly suited to most cakes, cupcakes and is delicious!!  It can be a slightly tricky to get it right, I have made lots of batches and every now and again will have a major malfunction, don't dispair, just try and try again.

In the world of Meringue Buttercreams there are generally 3 types - Swiss, French and Italian.  The taste variations are endless - vanilla bean, rose water, chocolate, caramel.  It is resiliant, can easily take a plain cake to a masterpiece, easy to handle and to pipe and will be a crowd pleaser.

There are many variations to this recipe but here is the way I do it:-

You will need:-

Ingredients

• Egg whites from 5 large eggs
• 250g caster sugar
• 250g unsalted butter (softened and bought to room temperature)
• Sprinkle of salt

Equipment

• Metal mixing bowl (I find metal works best as it can be easily cooled)
• Spatula
• Metal whisker
• Mixer
• Large pot or saucepan

Method

1.  We need to ensure that all equipment we are using is grease proof, even the slightest bit of grease can make our meringue flop.  So before beginning take a paper towel with a smidge of white vinegar and wipe the mixing bowl, spatula, whisk and beaters on the mixer

2.  Now that everything is meringue friendly - take your large pot or saucepan and fill roughly a quarter of the way with water and put to simmer on your hot plate or stove top.  You don't want your mixing bowl to sit directly over the water, so sit your mixing bowl over the top and if required tip out some water.  Bring the water to the boil then turn right down to a low simmer - we don't want the water to cook our egg whites but simply to act as a heating agent

3.  Take the unsalted butter and cut into cubes, leaving on a plate to soften

4.  Place your egg whites into the mixing bowl, measure out and add your caster sugar and place over our simmering pot.  Whisk the egg whites until all of the sugar crystals have dissolved (roughly 10 minutes).  As you whisk you will begin to notice the meringue start to form.  Once all sugar crystals have dissolved remove from the heat and continue to whisk

5.  You will need to continue to whisk the meringue to its full volume and the mixture is cool.  Now here is where I will tend to cheat a little if my hand is about to drop off from all that whisking!  Because we are using a metal bowl the heat will be retained, to give the mixture of little helping hand to cool down I will place the bowl into a sink of cold water and cool it down that way.  Remember though to keep whisking!!  We need that meringue to rise baby :)

6.  Once you are happy with the meringue base and the mixture is cooled it is time to take to the mixer.  If you are fortunate enough to have a kitchen aid (which I am not by the way - hint hint hubby!) put on the whisk attachment and whisk the bowl on a medium mix.  Continue to mix the meringue base for roughly another 3-5 minutes, your hand will be so relieved now trust me!

6.  Continue to mix our meringue until it is thick and glossy.  Ta Da - we now have Swiss Meringue minus the 'buttercream'! And this stuff is to die for!!  If you have a greater will power than I do you will be able to resist dipping in your finger.

7.  Time for me to stop drooling over this lush Swiss Meringue we have just made and time to add the butter.  I add 2 cubes at a time until all incorporated, then add another 2 and so on until all our butter has gone - this may seem time consuming but it is worth the extra effort

8.  As you add in all your butter you will see the meringue will begin to deflate - Don't Panic!!  Keep the beater on and it will fluff back up

9.  Now if your buttercream starts to look like scrambled eggs above, hold your head high and carry on!  Swiss Meringue Buttercream although a little naughty at times is very forgiving, just keep on beating at a low speed and like magic it will suddenly come together and thicken up

10.  Keep mixing until it gets to a consistancy that you love - smooth, light and fluffy.  Add a few drops of vanilla bean and a sprinkle of salt to your tasting and presto you are ready to decorate!!

Points to remember:-

• if the buttercream is to runny take the bowl from the mixer and place in the fridge for roughly 10 mins then beat again
• if still to runny add one or two more cubes of butter and keep beating
• you can freeze your buttercream for 4-6 weeks.  To thaw place on the kitchen bench overnight and re-whip the next day for roughly 10 minutes or until back to consistancy required

As mentioned through-out the sky is the limit for flavours.  Here are a couple of my favourites:-

Chocolate Buttercream -  Add 150g melted high quality dark chocolate to the mixture and beat until incorporated
Rose Water Buttercream - instead of Vanilla add in a few drops of Rose Water to your tasting
Vanilla Bean - scrape the seeds from a Vanilla Bean and beat until incorporated
Fruit Buttercream - Add approximately half a cup or strawberry, raspberry, blueberry puree to the buttercream, beat until incorporated
Kahlua Buttercream - adult version - a couple of drops of Kahlua to the mix is delightful!!

You can colour it, flavour it, play with it but most of all have fun with it!!  Experiment - add some to a piping bag and decorate away.

Goodluck

Nanna P x

Reflection Uno.......

 "I love you not only for what you are, but for what I am when I am with you."

Elizabeth Barrett Browning

It's a LUSH world

Welcome to my little world of all things I find lush! 

I adore the word LUSH - I always have.  I find there are just some words that evoke a certain image when you hear them and the word lush is definately one of them for me.  Whenever I hear it I instantly think of all things that I find lush in this world - whether that be a beautiful vase of freshly picked flowers, a quote that captures my imagination, a picture that makes me smile or music that makes me dance - if it stirs something in me then it is an instant lush classic!

This is my happy little place in the world - thanks for joining me :)