Simple Beef Steak Diane

 

I wanted to showcase something special for New Years Eve that I thought all my readers might enjoy.  I had a lovely looking steak in the freezer and to me, having a steak is really a special treat and so I took it out and then looked for a delicious way to cook it.

I saw this tasty looking Beef Steak Diane recipe on Simply Recipes and adapted it for my own use here in The English Kitchen. Steak Diane is not anything that I had ever cooked before.  It is a very retro type of recipe having been very popular back in the 1930's. At one time it was considered to be the epitome of elegance.

 

It is thought that the name Diane is taken from the Roman Goddess of the Hunt called Diana.  One thing for sure is this is a steak recipe that is not in the least bit complicated, being very easy to execute and this version is even simpler than most in that it requires no flambéing in order to get the authentic flavor of Steak Diane.

I had done a version of it previously which I had taken from the book entitled Chatelaine's Adventures in cooking. You can find that one here.  That version used mushrooms and was very good.

This version is even simpler. It doesn't use mushrooms. You probably have everything you need to make it in the house right now. It is simple and easy to make and oh so tasty! Nothing says it's a celebration like a really well-prepared and cooked steak! 

 

WHAT YOU NEED TO COOK SIMPLE BEEF STEAK DIANE

Simple ingredients and a good steak. I know I say that all the time, but it's true. I always try to eat affordably and using things that are easy for most people to procure.

• 2 (6 ounce/170g) center cut beef tenderloin steaks, or another cut of your choice
• Coarse sea salt
• 1/2 cup (120ml) beef stock
• 4 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp tomato paste (known as tomato puree in the U.K.)
• 2 TBS butter
• 2 banana shallots, peeled and finely minced (alternately you can use a small onion peeled and minced along with 1 clove of garlic) (1/2 cup in total)
• 4 TBS brandy or cognac
• 1/3 cup (80ml) heavy cream
• fresh ground black pepper
• minced chives to garnish

 

I used a New York Strip loin steak that was 1-inch thick. It was generous enough to easily feed two people.  

I didn't have shallots as the original recipe required, so I just replaced the shallots with a mix of finely minced sweet onion and a clove of garlic, finely minced. I felt that this would give the same taste result of shallots, which have a mild onion/garlic flavor, and are somewhat sweet.

I still had brandy left from my Christmas cake and this was a beautiful recipe to use some of it in. It adds a lovely depth of flavor. If you don't want to use alcohol, just use additional stock.

I used whipping cream. In the U.K. I would use double cream.

I did not have any fresh chives, but I had some dehydrated ones which I rehydrated with some boiling water, pressing the water out of them and then sprinkling them over the steak as best as I could.

 

HOW TO MAKE SIMPLE BEEF STEAK DIANE

This is not a difficult recipe to execute. I always try to present things in such a way as my daughter can understand to cook it.  As a learning challenged adult, she does remarkably well and if I take the opportunity to spell things out with exactness, then she can usually cook everything I post!

Take your steak out of the refrigerator at least half an hour prior to cooking it. Season it generously on both side with salt and leave to sit for the duration.

While the steak is sitting whisk together the beef broth, mustard, tomato puree, and Worcestershire sauce.

Pat the steaks dry on both sides. (I use paper towels.)

Melt the butter in a heavy bottomed skillet until it begins to foam. Add the steaks and increase the heat to high. Sear on both sides, 1-4 minutes per side depending on the thickness of your steaks and how well you like it done. (See the finger test for doneness above/below)

 

When done remove the steaks to a cutting board and leave to rest, lightly tented while you make the sauce.

Add the shallots to the skillet. Sauté 2 minutes on medium high heat, stirring. Add the brandy/cognac and deglaze the pan. Increase the heat and cook stirring, until the brandy has almost evaporated.

Add the beef broth mixture. Stir and cook for 2 to 3 minutes at a boil. Whisk in the cream and cook for 2 minutes longer until you have a beautiful thick sauce.

Serve the steaks with some of the Diane sauce drizzled over top along with a grinding of black pepper and a sprinkle of chives.

 

The finger test is the easiest and simplest way to test your steaks for doneness. The further your thumb has to move across your hand, the more resilient the ball of the muscle becomes.

The amount of resistance felt by your opposing finger when compared against the same finger pressed onto your meat is an excellent gauge in guessing as to how done your meat is. 

 First finger stage: for blue meat and lightly cooked fish. 

 Touch your thumb to its opposing first finger and press the ball of your thumb with the tip of a finger of the other hand, the ball will offer no resistance. The surface should be seared in steak, and firm, and the beads of meat juice not yet risen to the surface. The meat is rare to almost blue when cut with a mild flavor. 

  Second finger stage: for rare meat. 

 Touch your second finger to your thumb and press the ball of your thumb. The ball will feel spongy. The meat should be well browned and spongy when pressed in the center. It should be firm at the sides and any beads of juice on the surface should be deep pink. The meat when cut is read, juicy and aromatic. 

Third finger stage: For medium cooked meat, game or duck, or well-done fish. 

 Touch your third finger to your thumb and press the ball of your thumb. The ball will feel resilient. The surface should be crusty brown and the meat should resist when the centre is pressed. Firm at the side, the juices on the surface should be pink, and when cut the meat is juicy, deep pink and well flavored. 

  Fourth finger stage: For well-done meat, or poultry. 

 Touch your fourth finger to your thumb and press the ball of your thumb. The ball will feel firm. The surface of the meat will be crusty brown and dry and the meat will feel quite firm when touched in the center. Beads of juice on the surface of the meat will be clear and when cut no pink juices will be visible. 

 

Never having had Steak Diane in a restaurant before I really cannot say how authentic this steak was, but I can tell you it was tender and juicy, beautifully cooked and that sauce was to die for.  I tasted it in the pan and could hardly wait to have it spooned over my steak.

If you are looking for a simple steak dish that has anything but simple flavors, then this is the one you want to go for!  Happy New Year! 

  

If you enjoy a good steak as much as I do, you might also enjoy the following delicious recipes!

PAN SEARED STEAK WITH GARLIC BUTTER - This Pan-Seared Steak has a garlic rosemary-infused butter that makes it taste like you are eating at a quality steak-house! You’ll be impressed by how very easy it is to cook the perfect steak, beautifully seared and caramelized on the outside, and perfectly juicy inside. That garlic butter is the perfect complement. 

SIRLOIN STEAK WITH A GINGER BUTTER SAUCE - This steak gets a simple treatment.  Room temperature.  Patted dry. Chinese five spice and black pepper rubbed into the surface before searing to perfection. The sauce is sublime . . .  delicious. Simple ingredients done very well. 

Yield: 2 servings

Author: Marie Rayner

Simple Beef Steak Diane

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This is a beautiful dish with lovely flavors. Perfectly cooked steak with a delicious brandy sauce. This is fabulously tasty and more than a bit special. You can use beef tenderloin steaks or any other cut of your choice. I used New York Strip Loin. This is a small batch recipe

Ingredients

• 2 (6 ounce/170g) center cut beef tenderloin steaks, or another cut of your choice
• Coarse sea salt
• 1/2 cup (120ml) beef stock
• 4 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp tomato paste (known as tomato puree in the U.K.)
• 2 TBS butter
• 2 banana shallots, peeled and finely minced (alternately you can use a small onion peeled and minced along with 1 clove of garlic) (1/2 cup in total)
• 4 TBS brandy or cognac
• 1/3 cup (80ml) heavy cream
• fresh ground black pepper
• minced chives to garnish

Instructions

1. Take your steak out of the refrigerator at least half an hour prior to cooking it. Season it generously on both side with salt and leave to sit for the duration.
2. While the steak is sitting whisk together the beef broth, mustard, tomato puree, and Worcestershire sauce.
3. Pat the steaks dry on both sides.
4. Melt the butter in a heavy bottomed skillet until it begins to foam. Add the steaks and increase the heat to high. Sear on both sides, 1-4 minutes per side depending on the thickness of your steaks and how well you like it done. (See the finger test for doneness above/below)
5. When done remove the steaks to a cutting board and leave to rest, lightly tented while you make the sauce.
6. Add the shallots to the skillet. Sauté 2 minutes on medium high heat, stirring. Add the brandy/cognac and deglaze the pan. Increase the heat and cook stirring, until the brandy has almost evaporated.
7. Add the beef broth mixture. Stir and cook for 2 to 3 minutes at a boil. Whisk in the cream and cook for 2 minutes longer until you have a beautiful thick sauce.
8. Serve the steaks with some of the Diane sauce drizzled over top along with a grinding of black pepper and a sprinkle of chives.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

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Puff Pastry, Honey, Cheese and Herb Bake

 

New Years Eve for me has always meant picky bits and nibbles. Things to be enjoyed sitting in front of the television with drinks.  I have never been much of a party goer, but when the children were growing up we used to bring the New Year in together with picky bits, nibbles, cold drinks and Dick Clark's Rockin' New Year's Eve! (My age is showing now.)

My husband was a police officer and because he had a family, he would get Christmas off in lieu of New Years's Eve when the single guys wanted to go out and party. We never minded this arrangement.  The children and I loved putting together a finger-food buffet to enjoy together in his absence.

Now that I am old(er), I have a hard time staying up until midnight. (Again, my age is showing here.)  I did want to try to share something new with you party nibble wise, however.

 

When I saw a version of this recipe over on Natureway Blog, it immediately caught my eye.   Puff pastry, cheese, honey?  Where do I sign up!

Not only did it sound rich and delicious, but it also looked like something which would go together very quickly and easily.  I thought it would also be a great "make-ahead" to the point of cooking nibble!  I know when you are entertaining, things like this matter a lot.

When I cooked at the Manor, every time I had to cook for a luncheon or a dinner party I had to include 3 or 4 nibbles/appetizers to serve with drinks.  On top of the first, main and dessert courses. Only me to shop, prep, cook, etc.  I learned to pick nibbles that were quick and easy to make, but also ones that I knew were going to be delicious.

Party fare. Once in a blue moon fare.  Nibbles just like this rich and gorgeous cheesy concoction that will have people diving in for seconds, thirds, etc. All the while saying, "I really shouldn't!" but being totally unable to help themselves.

Yes.  It IS that good!

 

 WHAT YOU NEED TO MAKE PUFF PASTRY, HONEY, CHEESE AND HERB BAKE

This tasty nibble uses only a few simple ingredients and is very quickly put together.  If you use the best quality ingredients you will be in for a real treat!

• 1 sheet of frozen all-butter puff pastry, thawed
• 5.3 ounces (150g) Gruyere cheese
• 8 ounces (228g) Fontina cheese
• 1 TBS chopped fresh rosemary (or to taste)
• 2 cloves garlic, peeled and finely minced
• 2 tsp honey
• 1 egg yolk beaten together with 1 tsp water
• 1 tsp demerara sugar (turbinado)

To serve:

• an extra drizzle of honey
• coarse black pepper
• chunks of a crisp sour dough bread for dipping
• fresh fruit

 

I buy the frozen all-butter puff pastry that is found in the freezer section of the grocery store.  It is already rolled out into sheets.  Each sheet is about 10-inches square in size.  In the U.K. you can find ready rolled puff pastry frozen, as well as in the chiller cabinet. The brand name is Jus-Rol.

If you are not a fan of Gruyere or Fontina cheeses, you can use any melty kind of cheese.  A good substitute for Fontina cheese would be Swiss, or perhaps Havarti.  Gouda is also good, as is Provolone.

Gruyere can be substituted with a good Cheddar, Comté, or Fontina.

 

I used a rich local honey made from clover. You can use any honey you like the flavor of, bearing in mind that it is going to be paired with some strong cheeses, so you want one with a robust flavor.

If you are not fond of rosemary you could also use chopped fresh thyme leaves.  Just don't overdo the herbs in any case. You want them only to accent the other flavors, not overwhelm them!

For fruit I used green grapes as they go well with cheese, but you could use orange segments also, which would be beautiful, as would sliced apple.

 

HOW TO MAKE PUFF PASTRY HONEY, CHEESE AND HERB BAKE

This is actually an incredibly quick and easy appetizer/nibble to make. You could also put it together well ahead of time and refrigerate it, popping it into the oven to bake shortly before you are ready to serve!

Preheat the oven to 425*F/220*C/ gas mark 7.  Butter a 9-inch pie dish or a cast iron skillet.

Cut all of your cheese into 1-inch cubes and toss together. Mince the garlic and rosemary and mix together.

Unroll the sheet of puff pastry and place it into the prepared dish/skillet. Pile the cubed cheese in the center. Sprinkle the rosemary garlic mixture over top. Drizzle with the honey.

Bring the edges of the puff pastry up folding it over the cubed cheese. It will not cover it all. That's okay.

Brush the edges of the puff pastry with the beaten egg and then sprinkle with the demerara sugar.

Bake in the preheated oven for 25 to 30 minutes until the cheese and pastry have turned a lovely golden brown on top and begins to caramelize in places.

Top with an extra drizzle of honey and some coarsely ground black pepper and serve hot with the sour bread for dipping and some fruit.

 

This was really rich and gooey.  I think it would also be good served with crisp crackers or bread sticks. You can break up the puff pastry case and eat that too.  Talk about decadence!

Each bite was the perfect combination of sweet, peppery, cheesy, rich, herby, decadence!  Combine that with crisp buttery pastry and you have a delicious bite made in heaven!

 

Here are a few other simple appetizers, picky bits, finger foods that you and your family might also enjoy when entertaining!

SMOKED SALMON SPREAD - This is actually an appetizer I used to make fairly often when I cooked at the Manor. You don't need to use your best smoked salmon to make it, you can often buy packages of smoked salmon ends and bits which are perfect for this purpose. It was one of the most popular appetizers with the dinner party guests and no small wonder there. It is delicious! 

CRISPY SMASHED BABY POTATOES - Served with a variety of dips and spreads, these simple potatoes always go down a real treat! Drizzled with olive oil, sprinkled with some seasoning and then baked in a hot oven until crisp and golden brown . . . I like to sprinkle them with a tiny bit of cheese at the end as well. Betcha can't eat just one! 

Yield: 6 servings

Author: Marie Rayner

Puff Pastry Honey, Cheese and Herb Bake

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Delicate layers of puff pastry, hugging some melty cheese which has been drizzled with honey, garlic and rosemary. What's not to love!

Ingredients

• 1 sheet of frozen all-butter puff pastry, thawed
• 5.3 ounces (150g) Gruyere cheese
• 8 ounces (228g) Fontina cheese
• 1 TBS chopped fresh rosemary (or to taste)
• 2 cloves garlic, peeled and finely minced
• 2 tsp honey
• 1 egg yolk beaten together with 1 tsp water
• 1 tsp demerara sugar (turbinado)

To serve:

• an extra drizzle of honey
• coarse black pepper
• chunks of a crisp sour dough bread for dipping
• fresh fruit

Instructions

1. Preheat the oven to 425*F/220*C/ gas mark 7.
2. Butter a 9-inch pie dish or a cast iron skillet.
3. Cut all of your cheese into 1-inch cubes and toss together. Mince the garlic and rosemary and mix together.
4. Unroll the sheet of puff pastry and place it into the prepared dish/skillet. Pile the cubed cheese in the center.
5. Sprinkle the rosemary garlic mixture over top. Drizzle with the honey.
6. Bring the edges of the puff pastry up folding it over the cubed cheese. It will not cover it all. That's okay.
7. Brush the edges of the puff pastry with the beaten egg and then sprinkle with the demerara sugar.
8. Bake in the preheated oven for 25 to 30 minutes until the cheese and pastry have turned a lovely golden brown on top, and begins to caramelize in places.
9. Top with an extra drizzle of honey and some coarsely ground black pepper and serve hot with the sour bread for dipping and some fruit.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!

Meals of the Week, December 22nd to 28th, 2024

 

Hi everyone.  Welcome to my Meals of the Week post.  This will be the last one for 2024 (hard to believe). My next one will be including the last few days of this year and the first few days of next year! This year sure has flown by. It's been a really delicious year, once again!  At least I think it has been.

Every Sunday this year I have shared with you my Meals of the Week. Everything delicious that I have cooked, eaten and enjoyed over the previous seven days for my main meals. This is something which I have really enjoyed sharing with you and you seem to also enjoy reading.

As a Senior Citizen, living on a fixed income, and living all by myself, cooking and eating nutritious meals can be somewhat of a challenge at times.  I find that keeping a record of what I have eaten helps to keep me on track, and being able to share it with you inspires me to keep cooking and sharing.  I see it as a win/win situation.

I have struggled a lot with my GERD this past week. (Isn't getting older a joy at times!)  I will have to take it easy over the next few weeks and get it back under control. I am planning a family dinner for New Years Day but I have plans to keep things really simple for the rest of the week. Fingers crossed.

I am going to be purging my home of all the sugary and fatty snacks that have accumulated over the holidays this week in an effort to help bring things under control digestion-wise.

In the meantime, here are the meals I enjoyed last week.  For breakfast most days I will have a protein smoothie or some cereal or fruit.   I do like to make my own granola which I will often enjoy with some plain yogurt and date syrup.  

My main meal is usually enjoyed around mid-day/early afternoon so that I don't have anything heavy or spicy laying in my stomach later in the day.  I will have some toast or a salad, sometimes cereal as my last meal of the day and I try to have that before 7 P.M.  This week I was really naughty and enjoyed far too much in the way of mince tarts, Christmas Cake and cookies, not to mention chocolate and I am paying for it now! NO more snacking or treats for a while!

SUNDAY, December 22nd - Oven Hash

Usually on Sundays I will go to my sister's place for a family dinner.  We had a bad snow storm on Sunday this week and so I stayed home. I had some ground beef in the freezer and ground beef is one thing which is fairly easy to cook from frozen and so I made Oven Hash.  

I browned it all up and then used two thirds of it to make this delicious casserole and saved a third to enjoy in a couple of days' time. 

Economical and honest ingredients combined to make a delicious meal that your family will love. Not a hash with potatoes, but a delicious mixture of spiced minced beef, baked with tomatoes, onions and noodles. Comfort food. Family food. Simple, maybe but never plain. This made for a delicious comfort food meal on a day that was cold and snowy, and I had some to pop into the freezer for another time.

MONDAY, December 23rd - Delectable Mustard Baked Chicken

I had taken a chicken leg out of the freezer on Sunday night as I knew I would be busy all-day Monday doing some last-minute shopping while the roads were still clear as we were expecting more snow on Christmas Eve. (I like to buy my chicken's whole when they are on offer and then I section them and freeze the portions individually.  I will pop them into zip lock baggies and then into a larger zip lock baggie or even a large plastic freezer container, depending on how many pieces I have.  This is a most practical way to have bone in chicken pieces on hand and at the ready.)

I made Delectable Mustard Baked Chicken with the chicken leg. (It was a leg and thigh quarter and was plenty for me.)  For this recipe chicken pieces (I used only one) are beautifully flavored by marinating them in a spicy marinade.  I like to use a sharp knife and cut slashes into the chicken pieces so that those delicious flavors really penetrate the meat.  You can take all day to marinate them (in the refrigerator) as I did, or you can marinate them for a half hour to an hour. Obviously the longer you marinate them the more flavor they have. 

The marinade itself is very simple. Sweet paprika (not hot or smoked), dry mustard powder, salt, pepper, Worcestershire sauce and olive oil.  Simple.  The chicken is baked for about an hour or so in the oven until the meat is juicy and tender and falling from the bone and the skin is sticky and delicious.  I enjoyed on this occasion with a baked potato and some mixed vegetables, easy and quick to cook from frozen. The potato baked in the oven alongside of the chicken.

TUESDAY, December 24th - Curried Beef Fried Rice

I spent the day doing some last-minute Christmas Baking and then made myself a quick and easy Curried Beef Fried Rice for my supper using the cooked beef that I had reserved from the other day. I adore fried rice of any kind.  This is such a simple dish to make.  You can use whatever bits of veggies you have in the refrigerator.  

You can make the curry as spicy or as mild as you wish. Fried Rice always makes for a quick and easy supper for those nights when you have a lot on.  I love it!  I had a cheeky spring roll on the side with some plum sauce. Okay. I had two.  😁

WEDNESDAY, December 25th - Christmas Dinner

Wednesday was Christmas Day.  I went over to my sister's for gifts at 9 a.m. and then came home and prepared a simple lunch of picky bits for my daughter and her husband, who were coming over for the day. We just had cheese and crackers, crudites and some sausage rolls that I had made previously for one of my videos. We didn't want to fill up on too much as we were going to my sister's for Christmas Dinner.

We did not do a turkey this year for Christmas. Instead, we did a Roast Chicken.  We had a really large one that we had bought up the mountain at Pelton's. It was free range and almost as big as a small turkey.  We of course enjoyed it with all of our favorite sides.  Stuffing, mashed potatoes, roasted carrots and brussels sprouts, sweet potatoes and gravy. Plus there was plenty of goodies for dessert. Mince pies. Christmas Cake. Shortbreads.  Date Squares, etc. Nobody left hungry!

I am sharing my recipe for Roast Chicken with Lemon & Herb Stuffing in its place. It is delicious and what you see in the photograph above.  Tender and juicy chicken, with a delicious stuffing that you might want to double, it's so good!

THURSDAY, December 26th - Boxing Day

I had my daughter and her husband over again for Boxing Day.  We spent the whole day together. I cooked a Small Batch Classic Lasagna. We enjoyed this along with salad, and I also made a small Hawaiin Pizza and some wiener wrap rolls (Pillsbury) just in case. My son in law is somewhat fussy when it comes to eating so I wasn't sure if he would like the lasagna or not.

We enjoyed Christmas cake and mince pies and pumpkin pie for after's (with whipped cream) while we played a few games together.  I sent them home with all of the leftovers.  They were most appreciative.  We did have a lovely day together with lots of laughs. Family times really are the best of times.

FRIDAY, December 27th - Pot Pie

My sister had given me some leftovers to bring home after the Christmas dinner and so on Friday I made a small Pot Pie using some of the chicken/turkey and stuffing and leftover veg and gravy.  I am sharing my recipe on how to make a pot pie out of just about any leftovers recipe with you for this day. 

One thing we always loved when we were children were my mom's pot pies. Any time we had a roast dinner my mother would make pot pies afterwards with the leftovers.  She made the best pot pies and they were essentially just made with the leftover gravy, meat and veg from the dinner, encased in pastry. 

On this occasion I topped it with a puff pastry lid. You can use any kind of meat, gravy or vegetables for these simple to make delicious pies!

SATURDAY, December 28th - Lemon and Chicken Soup

After all of the excess of the previous week's celebrations I kept it simple on Saturday with a very simple soup, which I enjoyed with some soda crackers and fresh fruit for dessert.

Soups like this fabulous Lemon & Chicken Soup are not only delicious but also simple and quick to put together. This is a fabulously tasty chicken soup, with fresh flavors!  It uses chicken stock along with lemon juice, carrots, cubed chicken, some broken pasta, etc.  It went down a real treat!  I only made a very small batch of it for myself.  It doesn't freeze well because of the pasta in it. You also don't want to make it too far ahead of time for that reason. You don't want the pasta to overcook and get too soft.   This was quite simply a delicious supper that I really enjoyed.

And there you have it, my meals of the week for the past seven days!   I hope that there was something here that you enjoyed seeing and are inspired to want to cook for yourself as well!

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!