Menu Plan Monday June 26-July 2

We had another bad week filled with reactions last week. I learned a lot about salicylate intolerance when my daughter had a reaction to the almond flour cookies I had been baking as an attempt for her to have a gluten-free treat. This seems to be our norm lately as we experiment with new foods to find out what she can and cannot eat. Although she has had extensive food allergy testing, not all allergies and intolerances will show up on tests, so it is a matter of trial and error.

This week I am experimenting with oats and oat flour to try to hit on a muffin recipe that she likes. My girl loves her baked goods. One obstacle here is that many recipes call for cocoa powder which we try to avoid because then my son can't eat them. So if anyone has any great wheat and nut free recipes, please send them my way!

My menu this week focuses on using the seasonal veggies from our garden. My husband has a huge garden on our farm, and we have enjoyed our harvest. Right now we have a lot of zucchini, yellow squash and potatoes with with a few carrots. We also have a lot of green peas that were picked and frozen. Having a garden does save us some money (though not time!), but the greatest benefit is that I know how the food was handled. I don't have to worry about pesticide allergies or cross-contamination. Everything goes from the garden to my sink where I can wash it and prepare it. Peace of mind is worth a lot!

Roasted Squash

Ready for the oven

We have a lot of squash from our garden. While I like it in casseroles, soups, and even zucchini bread, I am super busy this week with taking my kids to dance camp and library camp, so I don't have time to prepare it multiple ways. This week I am roasting it to keep it healthy and simple.

To roast it, I slice it into circles, spread it out evenly on a baking sheet, brush with olive oil, and then sprinkle with Himalayan salt, pepper, and garlic powder. I roast it at 375 for 30-45 minutes depending on how thick it is sliced and how large the seeds are. Squash with larger seeds need less time.

Ready for the table

The flavor is fantastic! And this method uses a lot less oil than traditional frying without leaving you with slimy, mushy squash.


Meal Plan
For my menu plan, I loosely plan breakfasts, lunches, and snacks, but I get more specific with dinners. I may assign days for specific meals, but that is always subject to change. I can't wait to review my new finds next week!

Breakfasts 
Flourless muffins, granola bars, oatmeal, plain egg omelets, sausage, bacon, fruit 

Lunches
Dinner leftovers, chicken breasts, smoothies, peanut butter,  fresh fruit/vegetables

Dinners 
Monday: Slow cooked pinto beans, chipotle chicken sausage, roasted zucchini/yellow squash
Tuesday: Slow cooked roast, potatoes, carrots
Wednesday: Baked caprese salad - Simplified!
Thursday: Mini Turkey Meatloaf and Green Beans Sheet Pan Dinner
Friday: Grilled steaks and hamburger patties, corn, baked potatoes
Saturday: Quinoa spaghetti with meat sauce, green peas
Sunday:  Leftover buffet

Snacks
Yogurt, smoothies, 

Meal Plan Monday - April 10-16

I'm back! Last week ranks as one of the worst weeks of my life. I endured the awful Sydney Norovirus that is sweeping the country, and then I got a secondary infection and had an allergic reaction to my medication. Needless to say, I am glad that is behind me, and I am excited to get back to a normal routine and more blogging.

Most of my food consisted of crackers and applesauce last week. But I did find a great natural option for hydrating while sick which I will share below, and later this week I will be sharing my no-fail waffle recipe that my family loves.

Natural Electrolyte Beverage
I am allergic to food coloring, so that means there is only one flavor of Gatorade I can drink, and it can be hard to locate, especially in an emergency. When I was needing hydration, I turned to Pinterest for a make-at-home alternative. I consulted a lot of recipes, and finally settled on this:

4 cups water
2 T raw sugar
1/2 tsp Himalyan salt
1 cup unsweetened cranberry juice (I used R. W. Knudsen)

I boiled the water to dissolve the salt and sugar and then added the cranberry juice. I drank it over ice, and it was quite palatable. It was very effective because I never got dehydrated which was a miracle. It also didn't leave the awful aftertaste that sports drinks can leave behind. Since it is the combination of salt + sugar in sports drinks that helps them hydrate better than water, this is a perfect substitute that I found to also be easier on the stomach and kidneys.

This Week's Meal Plan
This week I am trying to keep my foods as homemade as possible since I am still recovering and since my kids have a new list of requirements for immunity protocol (more on that later). Basically though, we aren't supposed to be eating from a restaurant unless it is an emergency or we are out of town like we were on Saturday for my baby girl's first dance competition. But that just means I will be finding more simple recipes!

Disclaimer: We deal with sensory disorders and immune deficiencies in our house, so not everyone eats everything I prepare. I am OK with that because it is our normal.  Sometimes Mommy is in survival mode, and we just have to do what works.

For my menu plan, I loosely plan breakfasts, lunches, and snacks, but I get more specific with dinners. I may assign days for specific meals, but that is always subject to change. I can't wait to review my new finds next week!

Breakfasts 
Homemade waffles, plain egg omelets, sausage, bacon, fruit 

Lunches
Dinner leftovers, chicken breasts, cheese/crackers, peanut butter,  fresh fruit/vegetables

Dinners 
Monday: Homemade pepperoni pizzas
Tuesday: Couscous chicken soup
Wednesday: Crockpot beef and broccoli with brown rice
Thursday: Crockpot whole chicken, baked potatoes, corn
Friday: Sausage, peppers, potatoes, onions, and squash
Saturday: Crockpot Lasagna
Sunday:  Easter dinner with the in-laws

Snacks
Slow cooker pumpkin applesauce, yogurt, fresh fruits/vegetables, chips/salsa, frozen fruit whips

This blog links up with the orgjunkie.com Meal Plan Monday linky party!

Meal Plan Monday - March 27-April 2

Last week was a good example of how a meal plan can go awry. I had good intentions, and I had all of the ingredients. What I didn't have was time or a functional schedule. I also had a broken washer and dryer, a flat tire, and a sick child. But it's all OK. Since I did have so many ingredients on hand, I was still able to throw together easier meals, and we had take out several times. This week I'm going to assume things will fall apart and probably schedule in more take out if for no other reason than because we have a lot of activities coming up.

We did try one a new recipe, and it was amazing. So here's a review!

Green Chili Chicken Bake Over Rice With Spinach
I found this recipe for Green Chili Chicken Bake while surfing Pinterest in the middle of the night. One reason why I picked it was because I already had everything on hand, so I knew if I needed to swap meals some night, I could do it pretty easily. The base recipe is easy enough to throw together: mix up the cream cheese and green chilis with the spices, spread it over the chicken, top with cheese, and bake. Cook the rice and spinach (which was my addition) separately. It was fantastic. It tasted like a chicken enchilada which I just love. With that in mind, I did make a slight modification, and next time I will make one more.

I subbed in pepper jack cheese for the monterey jack because the hubby likes his food spicy. I didn't think it was very hot, but it did add a nice flavor. I also agree with the author that name brand chilis are needed. I found a can of generic in the cabinet (when did I buy those?), so I used them, but they weren't as delicate as the name brand. Next time, I think I could also mix in my 10 oz. package of frozen spinach (after it was thawed and drained) with the cream cheese mix before spreading on the chicken. This would save some time and help blend the flavors. It would also help soak up the residual sauce that we laddled out of the pan. This time we just layered rice, spinach, then a chicken breast with extra sauce spooned over. It was delicious though, and the leftovers were just as good. I will definitely make it again.

This Week's Meal Plan
This week I am going to hope for the best and plan for this worst.  I'm hoping I can get around to trying the Complete crockpot steak dinner, but I may just be lucky to survive on coffee Microwave Chocolate Chip Cookies.

Disclaimer: We deal with sensory disorders and immune deficiencies in our house, so not everyone eats everything I prepare. I am OK with that because it is our normal.  Sometimes Mommy is in survival mode, and we just have to do what works.

For my menu plan, I loosely plan breakfasts, lunches, and snacks, but I get more specific with dinners. I may assign days for specific meals, but that is always subject to change. I can't wait to review my new finds next week!

Breakfasts 
Muffins, frozen waffles, plain egg omelets, sausage, fruit 

Lunches
Dinner leftovers, Creamed tuna and peas over noodles, chicken breasts, mac & cheese, cheese/crackers, peanut butter, raisin bread, fruit, tomato soup

Dinners 
Monday: Sausage, potatoes, peppers, onions, zucchini sheet pan dinner
Tuesday:  Crock pot turkey breast, broccoli, carrots
Wednesday: Homemade pepperoni pizzas
Thursday: Oven pork chops, potatoes, and green beans
Friday: Takeout tacos
Saturday: Leftovers or takeout after community egg hunt
Sunday:  Complete crockpot steak dinner

Snacks
Slow cooker pumpkin applesauce, yogurt, fresh fruits/vegetables, chips/salsa, Choc-oat-chip cookies

This blog links up with the orgjunkie.com Meal Plan Monday linky party!

Meal Plan Monday - March 20-26

Happy Spring! We are having lovely weather on this 1st day of spring, and it has given me a renewed sense of vigor. I love these warm days that seem to last forever after coming out of a dark, cold winter. It has also made us quite hungry! We tried two new recipes last week that will be on our menu plan again this week.

Homemade Pizza
My kids absolutely loved this one. They always want to help in the kitchen, and they were able to make their own pizza with very little help. We used this Quick and Easy Pizza Dough recipe for the crust which Prairie Daughter was able to mix up on her own. We mixed it in a stand mixer with a bread hook to make clean up easy. We also recommend putting a little olive oil on your hands when you press out the dough so it won't stick to your hands, and it will add a little flavor to your crust.

We used jarred sauce since this was our first attempt at homemade pizza, but we might investigate some homemade recipes when time allows, especially when our garden starts giving us fresh tomatoes. Then we grated some mozzarella and topped it off with pepperoni. 17 minutes of baking time was just right for us, although I suggest keeping a thermometer in the oven because oven temperatures can vary, especially during season changes! The crust was so soft which made this pizza so much better than any frozen pizza. Our only problem was that the dough recipe was for only 1 pizza! Next time we will double it.

Cinnamon Swirl Quick Bread
My daughter loves coffee cake from Starbucks, but she can never finish a whole piece since it is so dense. I went looking for an easy quick bread recipe that would replicate the flavor with a lighter texture. I found this recipe for Cinnamon Swirl Quick Bread that was wonderful! My only changes was that I used melted butter since I generally don't use vegetable (soybean) oil because of allergies, and I added a tablespoon of vanilla for a boost in flavor. The bread came out light and airy and completely delicious. Both of my kids loved it, and I thought it was fantastic with coffee.


This Week's Meal Plan
This week I am going to be looking for a new baked good recipe because we love muffins or scones for breakfast. I'm also experimenting with the Complete crockpot steak dinner since we have a lot of rib-eyes after having a cow butchered.

Disclaimer: We deal with sensory disorders and immune deficiencies in our house, so not everyone eats everything I prepare. I am OK with that because it is our normal.  Sometimes Mommy is in survival mode, and we just have to do what works.

For my menu plan, I loosely plan breakfasts, lunches, and snacks, but I get more specific with dinners. I may assign days for specific meals, but that is always subject to change. I can't wait to review my new finds next week!

 Breakfasts 
Muffins, frozen waffles, plain egg omelets, sausage, fruit 

Lunches
Dinner leftovers, Creamed tuna and peas over noodles, homemade pizza, chicken breasts, mac & cheese, cheese/crackers, peanut butter, raisin bread, fruit, tomato soup

Dinners 
Monday: Spicy turkey and cabbage soup
Tuesday:  Crock pot chicken, potatoes, onions, peppers, squash
Wednesday: Mini turkey meatloaf and green bean sheet pan dinner
Thursday:  Lentil pasta with meat sauces, broccoli, garlic toast
Friday: Green chili chicken bake, rice, corn
Saturday: Leftovers or takeout after community egg hunt
Sunday:  Complete crockpot steak dinner

Snacks
Smoothies, yogurt, fresh fruits/vegetables, chips/salsa, Cinnamon swirl bread 

This blog links up with the orgjunkie.com Meal Plan Monday linky party!

Meal Plan Monday - March 13-19/Blog Announcement!

Whew! What a day. While other Oklahomans are on spring break this week, my family is hard at work with homeschool and spring cleaning. We also have a few playdates and activities scheduled since we don't have dance classes. If you haven't caught on yet, we are always busy! And busy is good. We do what we love.


Because we are always so busy, I have an announcement about the blog.


Starting this week, I am revamping the post format for the blog. Writing takes a lot of time, and I want to do it well. There are also a lot of topics I want to cover, and it has felt like I spend a lot of time on some and not enough on others. So in order to simplify, which is my primary purpose, I am going to be follow a post schedule. Watch for the following topics on their scheduled days:

Mondays - "Meal Plan Monday" will continue, and in order to motivate myself and vary my writing, I will be including at least one new recipe a week along with some reviews of what worked and what didn't the previous week.
Tuesdays - "Simple Tasks" will be changing! On Tuesdays I will post all of the detailed tasks for the week (3-4) along with the checklist. This way you can work at your own pace, and other readers won't feel like this is solely a decluttering blog.
Wednesdays - "Simple Beauty" or "Simple Heath" will rotate with my tips on small changes you can make to look and feel your best.
Thursdays - "Simple Home" will feature ideas to simplify your home life with everything from laundry to decorating.
Fridays - "Simple Homeschool" will showcase how we run our homeschool, what curriculum and schedules we follow, and what fun activities we include. Learn about how we learn as a family!
Saturdays - "Simple Savings" and "Simple Family" will alternate with tips on how to easily save money and how to have fun family time.

Sundays will be my day off to plan for the next week's posts, but I may pop in from time to time if I come across something that is simply fantastic!


I hope everyone enjoys the changes and finds them beneficial. If you have a topic that you want me to write about, please comment on the blog or the Facebook page!

And now on to the meal plan!

Disclaimer: We deal with sensory disorders and immune deficiencies in our house, so not everyone eats everything I prepare. I am OK with that because it is our normal.  Sometimes Mommy is in survival mode, and we just have to do what works.

For my menu plan, I loosely plan breakfasts, lunches, and snacks, but I get more specific with dinners. I may assign days for specific meals, but that is always subject to change.

 Breakfasts 
Double chocolate banana muffins, frozen waffles, plain egg omelets, bacon, fruit 

Lunches
Dinner leftovers, tuna sandwiches with chips, mac & cheese, cheese/crackers, peanut butter, raisin bread, fruit, tomato soup

Dinners 
Monday: Creamed tuna and peas over noodles
Tuesday:  Oven roasted pork chops and green beans with mashed potatoes
Wednesday: Salsa Chicken and black bean soup with tortilla chips
Thursday: Roasted red potatoes, green peppers, onions, and zucchini with smoked sausage
Friday: Make-your-own pizza
Saturday: Race Day! We are doing a family 5K/fun-run, so any food we want from anywhere!
Sunday:  Pork veggie-loaded meatloaf, mac & cheese, spinach

Snacks
Smoothies, yogurt, fresh fruits/vegetables, chips/salsa, chocolate chip cookies

This blog links up with the orgjunkie.com Meal Plan Monday linky party!

Meal Plan Monday - March 6-12

This is a busy week for us. Both of my children dance, and this week we have an extra session at the dance school because they are taking pictures for the recital program. This week I have to keep it quick and easy with meals based on what I have and what I can either throw in the crock pot or make quickly.


Prairie Daughter did receive two new cookbooks for her birthday, and I have promised her that we will try some recipes, so if we do, we will post our results and the recipes! She is anxious to start cooking meals especially after reading about Beezus and Ramona's cooking experience in Ramona Quimby, Age 8.

Disclaimer: We deal with sensory disorders and immune deficiencies in our house, so not everyone eats everything I prepare. I am OK with that because it is our normal.  Sometimes Mommy is in survival mode, and we just have to do what works.

For my menu plan, I loosely plan breakfasts, lunches, and snacks, but I get more specific with dinners. I may assign days for specific meals, but that is always subject to change.

 Breakfasts 
Double chocolate banana muffins, frozen waffles, plain egg omelets, bacon, fruit 

Lunches
Dinner leftovers, chicken breast, mac & cheese, cheese/crackers, peanut butter, raisin bread, fruit, tomato soup

Dinners 
Monday: Roasted red potatoes, green peppers, onions, and zucchini with smoked sausage
Tuesday:  Crockpot whole chicken, mashed potatoes, corn, peas
Wednesday: Lentil pasta with meat sauce, green peas, garlic toast
Thursday: Leftovers/frozen pizza
Friday: Slow cooker beef and broccoli with brown rice
Saturday: Pork veggie-loaded meatloaf, mac & cheese, spinach
Sunday: Pinto beans, ham, cornbread

Snacks
Smoothies, yogurt, fresh fruits/vegetables, chips/salsa

Meal Plan Monday - February 20-26

Sometimes plans go off track. This is what happened to me last week. In the midst of celebrating my Prairie Daughter's 7th birthday, both children and I came down sick. We have been in survival mode for 4 days. I think we are gradually getting better, so hopefully I am back on track with the blog this week and we can get back to our regular scheduled simple life!

This week I will still be trying to survive while playing catch-up. My meals are going to super-super simple! We had to rescheduled the birthday party, so that is why it is appearing again. I also had to cancel some of last weeks dinners because of all the illnesses, so those are being used this week.

Disclaimer: We deal with sensory disorders and immune deficiencies in our house, so not everyone eats everything I prepare. I am OK with that because it is our normal.  Sometimes Mommy is in survival mode, and we just have to do what works.

For my menu plan, I loosely plan breakfasts, lunches, and snacks, but I get more specific with dinners. I may assign days for specific meals, but that is always subject to change.

 Breakfasts 
Double chocolate banana muffins, hashbrowns, plain egg omelets, bacon, 

Lunches
Dinner leftovers, chicken breast, mac & cheese, cheese/crackers, peanut butter, raisin bread, fruit, tomato soup

Dinners 
Monday: Take out pizza
Tuesday:  Cod fillets, steamed spinach, carrots
Wednesday: Pork veggie-loaded meatloaf with mashed potatoes
Thursday: Jambalaya with chicken
Friday: Hamburger patties and corn, okra, and tomato stew
Saturday: Pizza party for Prairie Daughter's 7th birthday
Sunday: Slow cooker beef and broccoli with brown rice

Snacks
Smoothies, yogurt, fresh fruits/vegetables, pumpkin pie

Meal Plan Monday - February 13-19

Happy Valentine's Week! We keep our Valentine's celebrations pretty simple, but the hubs and I do get a dinner out while the kids go the grandparents' house.  This is also a special week for us because our little girl is turning 7!  We will be doing a lot of celebratory, so we will be eating out more than normal. But I do have some great treats in my menu plan.

Disclaimer: We deal with sensory disorders and immune deficiencies in our house, so not everyone eats everything I prepare. I am OK with that because it is our normal.  Sometimes Mommy is in survival mode, and we just have to do what works.

For my menu plan, I loosely plan breakfasts, lunches, and snacks, but I get more specific with dinners. I may assign days for specific meals, but that is always subject to change.

Breakfasts 
Waffles, hashbrowns, plain egg omelets, bacon,  pumpkin chocolate chip muffins
Lunches
Dinner leftovers, fish fillets with green peas or spinach salad, cheese/crackers, peanut butter, raisin bread, fruit, tomato soup

Dinners 
Monday: Valentine's Date at Taste of China
Tuesday:  Lentil pasta with meat sauce, green peas, garlic toast
Wednesday: Heat and eat takout from Sprout's Market in Frisco, TX
Thursday: Pork veggie-loaded meatloaf with mashed potatoes
Friday: Slow cooker beef and broccoli with brown rice
Saturday: Creamed tuna and peas over noodles
Sunday:Pizza party for Prairie Daughter's 7th birthday

Snacks
Pumpkin applesauce, smoothies, yogurt, fresh fruits/vegetables, Valentine cookies

Simple Treats - Slow Cooker Pumpkin Applesauce

It doesn't have to be fall for my family to enjoy something made with pumpkin. They could eat pumpkin bread every day. They also love pumpkin applesauce. This delicious treat is super healthy and can be a great snack or dessert. My kids ask for it over ice cream! As a bonus, your house will smell amazing while this cooks all day.

Raw honey adds a rich flavor

Ingredients
5 pounds fresh apple, fuji or gala for the majority
1 can of pure pumpkin
Apple juice
Honey
Cinnamon or pumpkin pie spice

Begin by washing the apples, especially if you plan to leave any traces of peels. Soaking in a sink full of water + 1/2 cup white vinegar for 10 minutes helps remove residue. Then just rinse and dry. Then peel the apples. They don't have to be perfect. Even if your family does not like apple peels, the peels won't be noticeable after the apples are cooked and blended. Leaving some peel in the sauce will make it heartier and add more fiber. When the peeling is done, chop the apples in 1" pieces, removing the seed cores and stems.

Chopped apples with honey

I use a 6 quart slow cooker, but a 4 or 5 would be sufficient. Keep in mind though you may need to adjust cooking times because larger cookers will cook faster. Add just enough apple juice to your slow cooker to cover the bottom of the crock. Slow cookers need moisture to help distribute heat, and by using apple juice instead of water, your sauce will maintain a rich flavor. Then add your apples. Add a drizzle of honey for a little sweetness. I recommend starting with a tablespoon, but it will largely depend on the season and how sweet the apples are. You can always add more later. Set the slow cooker to low and leave it for 2-3 hours.

When the apples begin to soften, stir them vigorously or use a potato masher. Cover and let cook another 2 hours hours until the apples have turned completely mushy and golden. Now add your can of pumpkin and the spice, stirring to completely incorporate the new ingredients. Start with 1 tsp of cinnamon or pumpkin pie spice and adjust from there depending on your family's preference. Cook for another hour on low, then turn off the heat and allow the sauce to cool.

My batch made 4 pint jars

If your family likes chunky sauce, you can stop here. If they prefer a smoother texture, put the sauce in a blender, add another splash of apple juice, and blend until smooth. This a great way to help kids, and adults, who suffer with sensory impairment while eating. Just be sure to taste test the sauce before you blend it in case you need to add another touch of honey or spice.

This sauce will keep for about a week in the refrigerator, although ours never makes it that long. You should yield about 1/2 gallon of sauce.

Keep it simple, and enjoy!

Meal Plan Monday - February 6-12

Confession: I love meal planning. I love knowing what is coming so I can prepare. That said, I don't always fully accomplish my meal plan for this week (I do have a husband and two kids who have a knack for throwing off a schedule) but hey, that's life.

This week is what I call a "normal" week for us. The kids are homeschooled, so we try to stay home during the day as much as possible so they can complete their lessons. We don't have special activities outside of our normal dance and library classes this week either which means we will be spending A LOT of time at home. A lot of time at home means we need a lot of food!

Disclaimer: We deal with sensory disorders and immune deficiencies in our house, so not everyone eats everything I prepare. I am OK with that because it is our normal.  Sometimes Mommy is in survival mode, and we just have to do what works.

For my menu plan, I loosely plan breakfasts, lunches, and snacks, but I get more specific with dinners. I may assign days for specific meals, but that is always subject to change.

Breakfasts 
Waffles, sausage patties, hashbrowns, apple bran muffins, blueberry lemon loaf

Lunches
Superbowl leftovers, dinner leftovers, cheese/crackers, peanut butter, raisin bread, fruit, tomato soup

Dinners 
Monday: Potatoes, peppers, onions, zucchini & smoked sausage sheet pan dinner
Tuesday: Crock Pot Whole Chicken,
Wednesday: Crock Pot pinto beans, sausage, spinach
Thursday: Lentil pasta with meat sauce, green peas, garlic toast
Friday: Slow Cooker Chicken and Wild Rice
Saturday: Take out tacos
Sunday: Leftovers

Snacks
Pumpkin applesauce, smoothies, yogurt, fresh fruits/vegetables

Simple Treats - Microwave Chocolate Chip Cookie

My husband likes to say that I buy ingredients instead of food. And he's right. Keeping raw ingredients on hand can provide limitless recipes, and they don't have to be complicated; they don't even have to be shared!


Today I am sharing my secret. Sometimes after I put the kids to bed, I like to indulge with my favorite single-serving treat - a microwave chocolate chip cookie. This tasty treat is quick to mix up and even quicker to bake.



Microwave Chocolate Chip Cookie 

1 T. melted butter
1 T. sugar
1 T. brown sugar (or coconut sugar)
1 egg yolk
1/4 tsp. vanilla
4 T. Flour
1/8 tsp. salt
1/8 tsp. baking soda
1/8 tsp. baking powder
2 T. semi-sweet chocolate chips

Mix everything together in a 2 cup ramekin or Pyrex bowl. Cook for 1 minute in the microwave. If it isn't perfect on the first try, :don't give up. You may need to adjust the recipe to accommodate your microwave and household climate. If your cookie is a little too try, shorten the cooking time by 5 seconds and add a tiny bit more butter. If you prefer a less fluffy cookie, you can omit the baking powder and baking soda.

This recipe does make a really big cookie, so it is totally shareable. Although if you just need to indulge, you may want to keep this one a secret.