The Missing Link: The Classic Victoria Sponge.

This has been long due. I didn’t feel that I had the right to call myself a baker (or bakress, if you’re a feminist) until I’d proved to you all that yes, I can bake a victoria sponge, and I can get it to rise!


I made this recently for a host of guests that we had staying over. It seemed the perfect choice, who doesn’t like a victoria sponge? I thought that everybody did, that was one rule that I thought there was no exception to. Until……. I had an 8 year old boy come up to me and tell me that he didn’t like jam, he didn’t like jam! I’m still flabbergasted, sugary berryey goodness! What’s not to like? So I commissioned a special slice without cream for him. The problem was finding it once the second layer was on top!


However, all in all, this cake went down well, scrap that, it went down amazingly! Screw modesty! So why was I polite and took the smallest slice? When I went back for seconds it was all gone. 😦

This is possibly one of the simplest recipes out there, and it’s foolproof, even if you only have one baking dish of the right size. ‘Looks down embarassedly’. Ok, I admit to it, I did have to bake the cake twice. I only have one 9 inch baking dish so I cut the recipe in half and did it again. Silly, but what could I do? (I really am in a rhetorical question mood tonight.)


 The strawberries in the middle of the cake give it a summery zing that you just don’t get from the jam. And the buttons on the top are a kind of family tradition, my Mom’s been putting them on top of my birthday cakes since I was about 5.


And for the leftovers.

And for the leftovers.

I’m going to write the recipe up because I’m not 100% sure where it came from, I’ve known it forever you see!



Classic Victoria sponge Recipe:

For an incredibly moist, spongey and summery treat.

Serves 10. (8 if you want leftovers)


For the cake:

300g caster sugar

300g butter

6 eggs

2 teaspoons vanilla essence

300g self-raising flour

1.5 teaspoons baking powder

2 tablespoons of milk

For the filling:

250g strawberries

A tub of single cream

Berry jam

And chocolate buttons (optional but advised)



  1. Preheat the oven to 190C/ 170F/ Gas mark 5.
  2. Grease 2 9 inch silicone cake tins.
  3. cream together the butter and sugar.
  4. Add in the eggs and vanilla essence and mix until well combined.
  5. Mix in the flour and baking powder, do not overmix. This will knock any air out of you cake mix and will make it less light and airy.
  6. Then stir in the milk to thin out. Your batter should be smooth and creamy.
  7. Pour into your prepared cake tins and level with a spatula. (I got a new rubber one recently)
  8. Pop into the oven bake for about 20 – 25 mins or until the cake springs back when you poke it and a knife comes out with only a few small crumbs attached.
  9. Cool on a wire rack until your cakes reach room temperature.
  10. Then spread with jam, cover with sliced strawberries and dollop your cream on before dropping your second layer of cake on top and covering with you (optional) chocolate buttons!

Birthday Madness! And twix truffle brownies.

This is the first post with any non-blurry pictures on it! I’ve finally got my camera set up, and I’ve even got the lead that connects it to the computer. Aren’t I modern! And it does make a difference to the photos!


These are very rich, perfect to go along with a light sponge or something at a party. That was the route I went down with for this party, I’ll post up the rest of the food for you soon. Not to toot my own horn or anything, but it was pretty good!


Now these little beauties came off the blog, ‘Chef in Training’. I’ve actually never baked anything off it before so I was slightly dubious. But you can see from these pictures that there really was no need. They were spectacular!

They were actually pretty easy to make, the only slight hitch for me was that I had to make the shortbread myself. I had no problem with that at all but it took extra time for it to cool. Here’s the link to my recipe, the shortbread was great and there’s loads of information on the page that you don’t really have to read but if you’re a baking geek like me you may even find it interesting! 


So what these beautiful creations really are are: A layer of succulent rich cocoa brownie topped by a shortbread truffle (which is crushed shortbread mixed with cram cheese and sugar), with a layer of caramel on top of that and all topped off by a layer of melted chocolate. Pop it all into the fridge and wait for it to set!

ANd here’s the link:


A quick tip: For when you’re cutting them into their little squares at the end.

DON’T just come at them with a massive green knife fresh out of the drawer. It’s not a great idea, I know from experience!

DO dip the knife into a jug of hot water so that it melts the chocolate on it’s way down and makes nice clean cuts instead of shattering the chocolate into many many little shards!

And yes, I was told this by someone else after I confessed why there were three or four mangled looking lumps of chocolatey caramel hidden away in a lunchbox!




Incredible low fat Brownies. Nothing more needs be said!

Is this my first post on them? If it is, I am so sorry I haven’t gotten here sooner. You deserve more. :p
Though it is the middle of summer and I should really mention more season friendly recipes that I’ve baked, I’m getting a brownie itch today, and I just have to scratch it!


First of all, I have to mention, often when people see the words low and fat together they immediately scroll off to find a more taste-bud friendly recipe. DON’T. This is the densest, fudgiest and richest brownie recipe that I’ve ever tasted. And it’s also the healthiest. In the original recipe there’s no white flour, no chocolate and no butter. Have you ever heard such good news?

What these brownies do have are rolled oats, cocoa powder, yogurt and some optional peanut-butter! They’re perfect for breakfast before your morning jog, the jog being optional in this case!

I did do a few things slightly differently from the original recipe. The oats weren’t a priority for me as I don’t jog so when I baked them I used half oats and half white flour, my blender is non-existant so I had to use a smoothie maker to turn them into a flour. Not ideal! I gave up half way, why persevere?!

I also decided to omit the peanut-butter swirls on the top, calories? No… Well, maybe!

But to me, I think if I had added it I would have made them almost too rich for me to eat. I shared them out with other people as I couldn’t manage more than 2. Those 2 were worth the slight nausea!

It’s midsummer here in Ireland so I should really bake something befitting to the weather but when brownies call… So thanks for reading and here’s the link:

Hope you enjoy!







Summer, and special chocolate cookies…

The summer it is!

Alas, at last it has arrived, those long endless days and those months that seem to go on and on forever. We no longer live for the days during which the sun beats down on us as we cool ourselves off in the ocean, we are in those days!

So because of my truly contradictory nature and the fact that as I’m cycling up to 10 miles a day I decided to go for something a bit unorthodox but never unwelcome for this time of year. Chocolate!

image_6 (5)


And now you ask… ‘What’s so special about these cookies? They look pretty ordinary to me.’

And with a smile I reply ‘They are protein packed, on the cookie scale are rather healthy and are still absolutely delicious!’

Now do you see why they’re special? They taste like some sort of incredible fudge, except they’re cookies!

image_5 (5)

The secret? No flour, lots of peanut-butter. I must admit, I was terrified when making the dough. When you find yourself scooping almost a WHOLE JAR of peanut-butter into a batch of cookies you can’t judge me for beginning to freak! But I had already gotten myself in too deep, I had to keep going. And anyways I thought, I’m giving most of the batch away.  Well, about this much of the batch!

image_1 (8)

They’re like some funny little army getting ready to march out!!!

These cookies are full of cocoa. I added chocolate chips instead of the recommended peanut-butter chips which was perfect for me because I have a really sweet tooth and though these cookies are absolutely out of this world they would be even better suited to someone who rathers dark chocolate to milk as they had that same slightly bitter tang to them. But regardless, everyone adored them!

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They would also be perfect to fuel a morning run, I know, chocolate for breakfast is frowned upon by a lot of people but with the amount of protein packed peanuts in this recipe it would keep you fueled for hours!

And an extra bonus is that they’re gluten free!

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So here’s a link to the recipe, SBA (yes I have started abbreviating it! :)) if you’re interested. Go on, add these to your get in shape for summer (or during summer) routine!

Hope you enjoy!









These completely 100% deserve those capital letters!

Chocolate chip cookies are one of the most used and loved inventions in the whole of the baking world. And because of this they are also one of the most difficult. Not difficult to bake, not difficult to bake AT ALL! They are in fact some of the easiest and most forgiving baked goods out there. What is difficult is finding the right recipe. Some people are lucky, they have their great-great-great grandmother’s recipe that has been passed down through the centuries and is usually unrivaled by any other cookie recipe! However, not all of us are that lucky. Most of us have to scour cookbooks and the internet for that recipe.

And guess what?!? I’ve found it!!!!!

I’ve tried many cookie recipes in the last while, ones that call for cooking directly from the bowl to ones that call for refrigerating for almost a full week! (Insane I know, there was barely any dough left to bake by the end of it !) And even in these cases I found that I ate more of Sally’s dough in the 1 hour period than I did in nearly a week! So of all the cookies I’ve tried so far this one has to be the best, I’ve still got a couple to try so if I find anything on a par to Sally’s one I’ll send it on out! 


And on that note, I was thinking a couple of nights ago: ‘I cook so much off Sally’s Baking Addiction that I might as well just stop writing this blog and send you over to hers instead’, so I went to one of the many trusted recipe books on our shelf and rustled up two batches of muffins for our guests. A triple chocolate batch and a lemon and blueberry chocolate chip batch. 

The verdict: ‘Nah!’ They were dry, the lemon was overpowering, and there WASN’T ENOUGH CHOCOLATE! So, my guilty feelings appeased for the time being I went back to my trusted baking adviser and made these cookies.

And they were good. ALMOST as good as the dough. Which is saying something! They were moist and fluffy and soft and chewy with the perfect chocolate to dough ratio (though I did use chopped up chocolate chinks instead of the chips as I had none on hand).


I do believe that they were perfect. 

As far as I’m aware it’s the cornstarch that gives them their amazing texture. This, I believe, is what seperates the men from the boys, or in this case the good cookies from the not so good!

So now that I’m done tooting these cookie’s horns I think I’ll leave you this evening with an apology for the time between this post and the last and yet another photo of these cookies!



(And also the link)


Birthday Cake 1! Raspberry Chocolate Chip Layer

I’m back. It really has been a while. Between holidays and birthday season and family. Lots and lots of family. I just haven’yt had the time to blog about the great time that I was having! But now I’m back in school. The normal routine (nearly) back on track. And so I return to you. 🙂


I’m not exactly going in chronological order. I’ve baked quite a lot over the last while so I’m just going to blog the second cake I baked over the holiday season. It wasn’t really a birthday cake (even if it does say it in the title), it was more a cake that was used to bring almost everybody in our entire family into the same house at the same time. Stressful, but nice to have five over 80’s on our 3 seater couch!

So I of course had to pick the right cake. Picking the wrong one would have been disasterous. I cowardly went back to my constant. Sally’s Baking Addiction. And (of course) it was perfect. 

Not too hard to make, even in my Grandmothers ancient oven. Chocolaty on the outside and spongy on the inside. Though by no means light, so that people weren’t going for monster slices and leaving those last served with next to nothing. I couldn’t have wished for a better cake. 



I decided that as you can’t see it from the outside I’d show you this glorious picture (in terrible lighting) of the spongy perfect raspberry chocolate chippy inside of my cake.

The icing was so good. I ate it straight out of the bowl after the ordeal that came with the making of it. I won’t go into great detail about this particular trauma but all I’m going to say is that by the end of mixing the unsalted butter (unsoftened, which I believe is to blame for all of the morning’s problems) the blender was broken beyond repair and my 1 day old pair of new boots were permanently stained with a massive blob of butter. 

Needless to say I was gutted.

But this finished product was surely worth it.


And one with the candles on:


My First Go at Baking in our New House!

It  was a very nerve wracking day for me. I hadn’t baked in a gas oven for over half a year! Can you believe it? I know I certainly can’t. But for those of you who’ve been converted to either one or the other for the whole of your life I’ll just verify, it’s a very different experience.

So I decided to try something very easy, scones.


Scones for me are the constant of the baking world. They’re hearty, delicious and always remind me of my grandmother. But as they do not contain chocolate there’s always a slight reluctance in me to choose them over, let’s say, chocolate muffins. But  every time I eat them I remember why they are worshipped all over the world.                                                 They’re delicious. They’re scrumptious. They’re yum-diddly-umptious!

And what’s even better is that yesterday I happened to find an especially amazing recipe. The cookbooks aren’t yet unpacked and that includes our Avoca one within which lies my go to recipe for scones. The recipe contains cream, which always bodes well. However, yesterday, as I wasn’t about to go rummaging through boxes I resorted to the internet. BBC GoodFood to be precise. And the scones were magnificent.



And what’s even better than all of that is that they only use basic store-cupboard ingredients. The only one I had to pop down to the shop for was a lemon, but that’s only because that’s not the kind of food you carry with you while moving.

These scones are also  very quick and easy to make, they only take about 30 minutes altogether. For me they took a bit longer than stated in the recipe but not an awful lot, about 5 or 10 minutes. They were so worth the wait though. Fresh out of the oven… Yum!

I wonder where that one went?????

I wonder where that one went????? 😀

I added raisins to the scones that you see here. I really think that they give the scones a little bit more ‘oomph’! As I call it. Just a little something extra.

These scones were the perfect texture, they were moist and soft. Not too heavy but they weren’t about to float away on you either. Especially not with the amount of Jam and cream that I bogged them down with! (Absolutely necessary in my opinion).

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These scones were polished off in a matter of hours.  As scone recipes go, this was one of the easiest and the best I’ve tried.

Here’s the link:

Hope you try them,                                                                                                                                                               They’re really good.




DP Challenge, 50 word story.

This is a lot harder than it sounds. Honestly.

Last night I was surfing WordPress and I came across the Daily Challenge, from there I somehow found my way to the blog of Vincent Mars, ie. Boy With A Hat. I have hardly left is site for even a moment since. He is truly amazing.

So back to the point. I then decided why not, I might as well try out this 50 words thing. And so I did. Conveying a story of any sort in only 50 words is challenging. But I have tried to the best of my ability. So here it is:


The tide gifted the sand with a shell, from the sky

Then the wind howled at her angrily, riled, in reply

‘Why, pray tell, do you gift the sand and not I?’

Taide answered the Winde with a gleam in her eye

‘A girl always appreciates those who are shy.’


Now I know this isn’t a food post but it’s always good to diiversify your writing, right?



Apologies, a birthday cake shortlist and also a smoothie?!?!

I’m so sorry! I just realised that I forgot to put up the link to the original recipe for the ‘Belated Mothers Day Cake! It was (of course) on Sally’s website originally. I was just so busy on Saturday between a 1500 word essay and everything else that my mind was a bit scattered!

So anyway, here’s the link:

And plus I want to say congrats to Sally on her TV appearance!!!!!!!!!!! You really should check out her blog.

Ooh, and also, I just made a lovely smoothie! Banana, peanut butter and natural yoghurt with a splash of vanilla essence really is the only way to start off a Monday morning.

And (I know you’re sick of hearing my ands by now but please persevere, it’s about to get interesting) today’s the big day! I’ve compiled a list of about 10 cakes 7 cakes (I edited in the process, my tastes seem to have changed significantly since yesterday) that are all possibilities for the birthday. I of course have some preferences but I can’t make a decision for my life so I’d love any help I can get. 🙂 It’s not often that I get the chance to bake a full out whatever I want cake without feeling guilty in the slightest. But here’s my chance, and I’m taking it very seriously!

So (drumroll please) cake number 1:                                                                                                                        This is SprinkleBakes Chocolate Quake Cake. It looks divine!                                                                   And yes, there is a double layer chocolate cake with frosting under all of that!

                                                        And the link:


Cake number 2.                                                                                                                                                                    This is a CHOCOLATE PEANUT BUTTER TORTE. Please just sit and take that in for a minute, really absorb those words. Pretty mind blowing, right? And just wait until you see the picture. :p


This is a Brown Eyed Baker recipe. I believe that she has the same tastes as I do!                          Link:


Cake 3:                                                                                                                                                                                        There is a high likelihood that this will be the only non chocolate cake on this list! But it does look amazing. Brown Eyed Baker again. This woman does good cakes. 🙂

Blueberry Buckle Recipe on @browneyedbaker ::



Number 4:                                                                                                                                                                                 Holy sugar. I am positively drooling over this one. Peanut butter and chocolate in bulk in cake form, all in the one place. Have I died and gone to heaven? Hold your eyes in for this next one, they may just fall out of your head.

Peanut Butter Cup Cake

This is from Bakerella’s food blog. Look at how moist the chocolate cake is!!!!!!!!!!!!

Here’s the link to her site and the recipe:  Also, if I’m cooking this, instead of Devils food Cake mix I’m going to use the recipe from this site:


And now for Cake Number 5:                                                                                                                                         I couldn’t not have one from Sally’s blog on my list so I chose this one, it looks so good. But because of this I have to go back on my word. It isn’t entirely chocolate. So it turns out that the the Blueberry Buckle isn’t the only non chocolate cake on this list. This is her Raspberry Chocolate Chip Layer Cake.

Raspberry Chocolate Chip Layer Cake - super moist chocolate chip cake with raspberries and creamy, velvety milk chocolate frosting. Recipe by

And the link to her site:


Cake Number 6:                                                                                                                                                                      This cake here is Brown Eyed Baker’s Snickers cake.

Snickers Cake



And the final one, Cake Number 7.                                                                                                                             This has fudge brownie in a vanilla cheesecake on top of an Oreo crust with a chocolate coating. Need I say any more?



Did you know that when I started writing this it was meant to be a 2-3 line post apologising for the lack of a link in Saturday’s post? Well, it was! But I got caught up in the addictive world of blogging and cakes and just couldn’t pull myself away. And now we’re late for the boat of course! So please have a look at these cakes if at all possible and comment if you have a preference or inclination. I’d love to know what the rest of the world thinks about these lovely cakes. I’ll let you know as soon as I do which one I’m going to bake (and then conseqentially eat)!

Have a lovely Monday (and rest of the week).



My First Recipe! Easy Vegetarian Lasagne.

Today is a big day for me, very exciting.                                                                                                                 Firstly, I’m going to post my own recipe. Now, don’t go and get all excited, it’s incredibly simple, probably one that you all know like the back of your hand. I know I do anyway, I’ve been cooking it for as many years. But I thought I might share it anyway, just on the off chance that somebody might get some use out of it.                                                                                                                                                                                                                                                                                                And secondly, wait for it, I’ve got followers! Not very many, but a few. If it’s you that’s reading it I just want to say (this is going in caps because it’s so important) THANK YOU! Whether I know you outside of the blogging world or not, I really didn’t expect anyone to be interested enough in what I have to say to click that little button up in the top left corner of my blog. And to those of you who liked my posts I say the same 🙂 When I got that first email from WordPress saying ‘~~~~~~~~~~~~ followed your blog’ I did a funny squeal and started dancing around the house. My mother can verify that one for you if you wish. I haven’t decided yet If I’m proud of my weirdness or terribly embarrassed. So you’re lucky to be hearing that particular titbit of information.

I’m sitting here in front of the fire writing this. There’s been a complete turnaround on the weather front today. It’s hard for me to believe that just yesterday I was lying out in the garden under the blue sky reading a book and soaking up whatever small bit of vitamin D that I could. Though I was still in a jumper it was the warmest I’d felt in a weeks. And now again today the storms have returned. Rain and wind pound on the windows and the sky is a not particularly unpleasant shade of grey but grey all the same. That’s Ireland for you. It feels like a Monday.

However, the smell radiating from the oven of second night lasagne and first night garlic bread is sure to cheer me up. I’m going to go and set the table now. Dinner, here I come!



Monday blues banished I’m back to fill you in on all the ins and outs of my:


                                                           Simple Vegetarian Lasagne Recipe. For 4 people. (or dinner the next night for 2!)


For the Lasagne (tomato part):                                                                                                                                                                  

  • 2 tablespoons of olive oil         
  • 2 large white onions
  • 3 cloves of garlic )either crushed or cut small)

Assorted veg, here are some suggestions:

  • 2 bell peppers (whatever colours you prefer) 
  • 3 carrots (medium)
  • A very small head of brocolli
  • 8 (or so) white mushrooms       
  • I have even on occasion even added turnip!
  • 10 green olives, sliced in 3

I would use all of these (excluding the turnip) to my lasagne sometimes. It just depends on what veg you like, and feel like at the time you’re cooking.


  • A jar and a half of Dolmio or other pasta sauce
  • 1.5 tablespoons of tomato purée

The richer you like you lasagne the more purée you add. I like mine quite rich to make up for the lack of meat so I add a bit extra.


About a teaspoon each of:

  • Extra basil
  • Oregano
  • Parsley
  • And (optional) thyme


  • 2 tins of tomatoes
  • 2 tablespoons of tomato purée
  • A teaspoon of sugar

1 tablespoon each of:    

  • Basil        
  • Oregano    
  • Parsley  
  • 1 teaspoon of (yet again optional) thyme       
  • A dash of salt and pepper          


For the Béchamel (or white sauce):

  • 40 grams of butter            
  • Just under 1/3 of a mug (this is an Irish mug so about the size shown in the picture below) of plain or all purpose flour  
  • 2.5 mugs of milk            
  • A sprinkle of basil
  • A dash of pepper


  • Red cheddar cheese
  • And last but not least, the lasagne sheets.  


  • You will also need a 20 x 20cm tin.


An Irish mug measured up against a DVD case, and a very good one too!


  1. Add the olive oil to a wok or deep frying pan on medium heat until hot.
  2. Throw in your onions and fry until translucent.

I like my onions quite big, just cut in half and then down across 5 or 6 times, as shown in this pic. They break down a lot while cooking.

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3. Then add in your veg in this order: (depending on what you’re using frying time will vary slightly)

  • Carrots- Fry for about 3 mins
  • Brocolli- Fry for another 3 mins
  • Bell Peppers and garlic- Fry for 2 mins
  • Mushrooms- Fry for another 2 mins until most of the veg are softened

You can always add a splash of water during the frying process if it begins to stick.

4. Pour in the Dolmio or tinned tomatoes with 3 table spoons of water that’s been shaken around in the jar to clean it, add chopped olives, and herb accordingly. Add the olives to the sauce now.

5. About now, preheat the oven to 190 degrees celsius or 375 degrees fahrenheit.

6. While the sauce is simmering away start to make the béchamel.

  • Melt the butter in a small saucepan on a low heat.
  • Add the flour and stir with a wooden spoon until it congeals (I really don’t like that word but that’s what it is) together.
  • Keep this on the heat while stirring for about 2 minutes.
  • Then add in the milk slowly while stirring. At first it will keep coming back into a paste, that’s ok. Persevere. Add more milk.
  • You will have to stir this over a heat for about about 10 minutes (don’t worry if you need an extra 2) until it thickens. Once it boils take it off the heat.
  •  If you like a thinner sauce, add a bit more milk!
  • Add your pepper and basil. (Some salt too if you wish)

I cannot stress enough with this recipe to do what feels right for you. This is only a guideline. What veg are you in the mood for? Turnip, sweet potato? (please just be aware of cooking times). Last night I wasn’t in the mood for carrots, I left them out. I enjoyed the lasagne much more because of it. Do you like parsley more than you like basil? Add extra. Have a weird aversion to olives that I really don’t understand? Throw them up in the air in celebration! You don’t need them!

7. Now that the béchamel is made, and the vegetables are relatively soft (the carrots don’t have to be 100% cooked through, they’ll          cook more in the oven) it’s time to put it together.                                                                                                                                      You can grease the tin with a small bit of oil if you want but I never do.

  • Put half of the tomato mix on the bottom of the pan.
  • Cover in a layer of lasagne sheets.
  • Then pour half of the béchamel over that. Spread this around to cover the lasagne sheets.
  • Put the second half of the veg down.
  • Then another layer of lasagne sheets.
  • Then cover it with the second half of the béchamel.
  • Grate cheese over the top which gives it this gorgeous crispy topping.


8. Put it in the oven for 30 minutes if your oven is fan assisted. If not, it will probably take a bit longer. About 35 or 40. My oven only took about 25 minutes but it happens to be exceptionally fast, it was a shock for us when we first moved into the               house, we kept on burning stuff!

9. With about 12-18 (oven variations! You know your own) minutes left, pop the garlic bread into the oven if it’s frozen and shop               bought. If it’s home made, put it in with abut 5- 7 minutes left. The garlic bread is not, I repeat, not, optional!

Note: Keep an eye on the cheese, if you see it beginning to over crisp throw some tin foil over it.


And this is just about what it should look like at the end of this not so long, not so gruelling process. 🙂



Now take into account that my photography skills are well, how to put it delicately? Atrocious, that’s the word! And my camera is not that much better. This lasagne is a staple in our house. It’s quick, easy, vegetarian and I can assure you that we’re never adverse to eating it again for dinner on day number 2, or lunch on day number 3 if there’s any left, which there rarely ever is.


Birds eye view now, just in case you haven’t seen enough of it already!

Hope this recipe is helpful to someone out there, but I must abscond (to use the words of an old friend) to eat some more of Sally’s delicious muffins!


P.S. I apologise if the layout of this post isn’t completely up to scratch. I’ve been sitting her on the floor with it for nearly an hour after I’ve finished writing it up trying to get it to publish in the right format. It’s getting nowhere. So if it doesn’t work this time I’m going to leave it for tonight and maybe come at it with some fresh initiative tomorrow. I really am no good with technology. So basically, sorry to anyone who sees this before I try to fix it again. Although, I’m keeping my fingers crossed for good luck on this last shot.