Springtime Chocolate Chip Muffins #MuffinMonday

Seasonal chocolate chips are a colorful and fun way to change up a classic muffin recipe. This one is a family favorite and makes a small batch of six muffins.

It’s the last Monday of the month so that means it’s Muffin Monday! March has been a better month than February, which was a better month than January (pretty grim despite it being my birthday month) so I have even higher hopes for April. 

The brightest hope comes from the increasing number of people I love who have been able to get vaccinated against COVID-19, including yours truly.  But sadly, people are still succumbing to that terrible virus. According to my Sunday Chronicle yesterday, we’ve lost more that half a million precious lives altogether just in the United States and that breaks my heart. 

It’s small consolation but bake some muffins for someone you love. If you can’t find springtime chocolate chips, use normal ones. 

Springtime Chocolate Chip Muffins

I’ve been making this muffin recipe or adaptations thereof since 2005 because it is infinitely adaptable. This is the first time I’ve adjusted the ingredients to make only six muffins though. If you want the recipe for 12, check out my post from 2012, along with a list of possible add-ins. 

Ingredients

1 cup or 125g all purpose flour

1/3 cup or 66g sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup or 120ml milk

1/4 cup or 60ml canola or another light oil

1/2 teaspoon vanilla

1 large egg

1/2 cup or about 90g springtime semi-sweet chocolate chips

 

Method

Preheat oven to 350°F or 180°C. Generously grease cups and top of 6-cup muffin pan or use paper liners. 

Whisk the flour, sugar, baking powder and salt together in a large mixing bowl. In another bowl, whisk together the milk, oil, vanilla and egg. 

Add all the milk/egg mixture to flour mixture. Gently fold just until dry ingredients are moistened.   

Then fold in most of your springtime chocolate chips. Save a small handful for decoration. 

Divide your batter relatively evenly between the 6 muffin cups. Top with the reserved chocolate chips.

Bake 20-25 minutes in your preheated oven or until the muffins are golden.

Remove from oven and leave to cool on a wire rack. 

Enjoy! 

Check out all the other lovely muffins my Muffin Monday friends are sharing today!

• Lemon Muffins from Passion Kneaded
• Papaya Orange Muffins from Magical Ingredients
• Peanut Butter Banana Muffins from Making Miracles
• Sourdough Banana Nut Crunch Muffins from Zesty South Indian Kitchen
• Springtime Chocolate Chip Muffins from Food Lust People Love
• White Chocolate Muffins with a Pistachio Glaze from Karen's Kitchen Stories

 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Strawberry Mint Glazed Roasted Rack of Lamb

A tart and fruity strawberry and mint glaze makes a wonderful sticky topping for this strawberry mint glazed roasted rack of lamb. It’s the perfect dish for date night or the ingredients are easily doubled for a family dinner. 

Years ago I discovered quite by accident that a rack of lamb takes only 45-60 minutes to roast, which is so much quicker than the leg, my usual part of a lamb to roast. As much as we love lamb chops, I had never bought them all hooked together still. 

One day I arrived home to find a care package with big prawns, some smoked salmon and a vacuum-packed rack of lamb stashed in my refrigerator. One of the catering contractors who supplied my husband’s drilling rigs had dropped it all off as a thank you for the business.

Those were the days of achingly slow dial-up internet so I consulted my trusty Good Housekeeping Illustrated Cookbook (1980 edition.) Right there on page 227, the instructions were so simple: Season with salt and pepper. Roast for 1 hour or until you reach your desired internal temperature. In the last 15-30 minutes, brush with an apricot glaze aka warmed apricot jam. Honestly, does it get easier than that? Who knew!

Good Housekeeping ended with the instructions of how to remove the back bones on one side of the rack so the chops can be easily cut apart. Let me offer you a little tip. Ask your butcher to do this before you even bring that rack of lamb home. Roasting and serving is quicker and easier without those back bones to deal with. 

Strawberry Mint Glazed Roasted Rack of Lamb

Instead of the Good Housekeeping recommendation of apricot glaze, you can use any fruit you like so this can be a wonderfully seasonal dish. This time I used strawberries and mixed them with the more traditional accompaniment to lamb, classic mint sauce. Any leftover glaze can be served with the roasted rack of lamb, to spoon over the chops. So good! 

Ingredients

For the strawberry mint glaze/sauce:

7 oz or 200g strawberries

Pinch salt

1­-2 teaspoons sugar (if needed, depending on the sweetness of your strawberries)

2 tablespoons prepared mint sauce (Not mint jelly! Proper mint sauce has a bite from the vinegar. I recommend Colman's Classic Mint Sauce.)

For the rack of lamb:

1 1/2 lbs or 680g rack of lamb, preferably with a nice layer of fat on top

1 teaspoon flakey sea salt 

1 large clove garlic

1⁄2 teaspoon peppercorns (I use mixed peppercorn but just black are fine.)

Method

Start your oven preheating to 375°F or 190°C. 

Use a sharp knife to score the fat on the top of the rack of lamb. Don't cut all the way through to the meat.

Use a mortar and pestle to crush the peppercorns, garlic and salt salt into a paste.

Rub the seasonings into the scored fat then place it on a rack in a baking pan. Set aside. 

To make the strawberry mint glaze, hull the strawberries and chop them into quarters. Cook them until soft in a small covered pot over a medium flame, with the pinch of salt and a splash of water.

Taste the strawberries and add a little sugar if they aren’t sweet. 

Mash the strawberries with a fork and cook them down until they are a thick sauce. Remove from the heat and stir in the mint sauce. Set it aside

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When your oven has reached the proper temperature, put the pan in the oven and roast the rack of lamb for about 30 minutes or until the internal temperature reaches about 115°F or 46°C, for rare chops.

Remove the rack from the oven and brush it all over thickly with the strawberry mint glaze.

Return the rack to the oven for another 15 minutes or until the internal temperature is about 135°F or 57°C. Remove it from the oven and tent it with foil for about 10 minutes.

Slice into six chops and serve the remaining strawberry mint sauce alongside the chops.

Enjoy! 

It’s Sunday FunDay again and this time I’m hosting and we are sharing lamb recipes. Check out all the delicious recipes below. 

• Handi Mutton Mughlai from Sneha's Recipe
• Lamb Meatballs in Tomato Sauce from A Day in the Life on the Farm
• Lamb Stew from Making Miracles
• Stinging Nettle and Lamb Börek from Culinary Adventures with Camilla
• Stir-fried Mongolian Lamb with Scallions from Karen's Kitchen Stories
• Strawberry Mint Glazed Roasted Rack of Lamb from Food Lust People Love

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Roasted Rack of Lamb!

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Chili Plum Sauce

Spicy, sweet and tangy, this chili plum sauce is the perfect combination of all three. It's wonderful with duck, pork or chicken. 

Several years ago, we were discussing our Christmas dinner menu and our elder daughter suggested roast duck, Peking-style. I was intrigued because I don’t think I’d ever roasted a whole duck. (Although once I came close.)

We love pan-fried duck breast so even when I came across a whole duck when we lived in Cairo, I broke it down so I could pan-fry the breasts and confit the legs and thighs. And we adore classic cassoulet. I guess you could say we are duck people. 

And, of course, I’ve eaten roast duck in Chinese restaurants so I knew that the skin had to be shatteringly crispy and that it’s often served with plum sauce, which I usually find too sweet. So while my trial duck dried out, I searched for plum sauce recipes that would suit my palate. Adding chili peppers seemed like a great idea. Unfortunately the original blog I adapted my recipe from is no longer active on the interwebs or I would share the link.

This was in our front room so it got a few second glances from the neighbors as they passed by. 

I’m pleased to tell you that trial duck was fabulous and we did indeed have roast duck for Christmas that year and most years since till 2020 shut us down as a family who could get together. Last year, we just couldn't do the same menu because there was just no way to pretend that things were normal. I have high hopes for 2021.  

Trial bird was a crispy success. Maybe one day I'll post that recipe.

Chili Plum Sauce

This recipe makes a generous 6 2/3 cups or 1575ml of chili plum sauce. Feel free to halve it but when plums are at their peak and a bargain to buy this summer, why not make the whole batch? You can use it in the traditional moo shu pancakes with roasted duck or as a marinade or dipping sauce for pork or chicken. I have also been known to whisk it into a vinaigrette with olive oil and a little extra vinegar, which is lovely on a green salad or over sliced cucumbers. 

Ingredients

2 small red chili peppers

9-10 cloves garlic

4-inch piece fresh ginger

18 plums (Mine weighed about 3 1/2 lbs or 1600g) 

2 cups or 480ml red wine vinegar

1 2/3 cups or 332g sugar

1 1/4 cups or 296ml reduced salt light soy sauce

2 teaspoons Sichuan peppercorns

Method

Cut the plums in half and remove the stones. Then cut them into small chunks.

Use the tip of a sharp knife to split your chili peppers. Peel and slice the ginger and garlic. 

Add the plums to a heavy bottomed pan and cook for 20 minutes over medium-low heat.

Add the chili peppers, garlic, ginger, vinegar, soy sauce, sugar and Sichuan peppercorns and bring the mixture to the boil.

Reduce the heat until the mixture is simmering, cover with a lid and simmer for 5-6 minutes, or until the plums have softened completely.

Carefully blend the hot mixture to a purée in batches in a food processor or straight in the pot with a hand blender.

Strain the purée through a sieve into a bowl. Pour the hot plum sauce into sterilized jars. 

Enjoy with roast duck, chicken or pork! 

Here are our moo shu duck pancakes! Pancake recipe: moo shu pancakes

It's Sunday FunDay again! Our host Karen from Karen's Kitchen Stories invited us to share recipes with chili peppers, a theme that is near and dear to my heart. Many thanks to her for the great theme and her behind-the-scenes work. Check out the other chili-peppery recipes we are sharing below! 

• Chile Pancakes from Sid's Sea Palm Cooking
• Chili Plum Sauce from Food Lust People Love
• Creamy Chicken Tortilla Stew from Amy's Cooking Adventures
• Enfrijoladas from Making Miracles
• Homemade Salsa Verde from Sneha's Recipe
• Maharashtrian Green Chilli Thecha from Cook with Renu
• Mirchi Ka Salan from Mayuri's Jikoni
• Roasted Monkfish Over Mole Negro from Culinary Adventures with Camilla
• Spicy Carrot and Broccoli Salad from Karen's Kitchen Stories
• Thai Curry Noodles from Palatable Pastime

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Spicy Cod and Merguez Traybake

This Spicy Cod and Merguez Traybake is a lovely combination of mild and spicy, flaky and chewy, a tasty way to enjoy both cod and merguez in one dish, not to mention fresh tomatoes and salty olives.

I like to joke that I was bilingual before I learned my second language because my first three years of school were in the British system. I learned to read and write the way they do. Year four - at an American school - was a relearning of spelling rules and punctuation. 

I spent the summer before that memorizing the whole times tables (through 12!) which apparently American kids had already learned as well. Worst summer ever for a nine-year-old! I was almost glad when school started and I could stop practising(Br.E.)/practicing(Am.E.) [In British English, "practise" is the verb and "practice" is the noun. In American English, "practice" is both the verb and the noun. And now you know my pain.] On the plus side, I still have the times tables cold. 

This recipe starts with a little vocabulary explanation of my title and an apology for those of you who already know. (I see you, my fellow American devotees of The Great British Bake-Off!) The way I’m using it here, the word traybake or sometimes tray bake as two words, is the British English equivalent of sheet pan dinner in the United States. That said, while a sheet pan dinner is always a main course, a traybake can also be something that is cut up and served as a sweet snack or dessert, like brownies or cake. 

In fact, if you browse the BBC Good Food website’s “traybake collection” there are only sweet recipes. You have to search for “savory traybakes” to get the links to our so-called sheet pan dinners. Even then, a few sweet recipes appear in the list. It’s all very confusing really.  

Now that I've gotten that off my chest and clarified absolutely nothing, on with the savory traybake! 

Spicy Cod and Merguez Traybake

The impetus for this recipe was our Fish Friday Foodies host Wendy choosing “seafood dishes that go with red wine” as our theme. This flavorful dish sure does! Do not worry too much about the exact weight of your merguez or your cod. I’ve given the exact weight of mine to give you a guideline. A little bit more or less won’t make much different to finished dish. This recipe is adapted from the British food magazine, Olive, where just to confuse matters further, they’ve called it a tray roast. Honestly. I can't even. 

Ingredients

10 1/4 oz or 290g small merguez (spicy lamb) sausages or large ones cut into chunks (Look for these at your local halal butcher. Yes, I bought mine here in the States.) 

1 large Spanish onion

3 tablespoons harissa, divided

3/4 cup or 110g red grape tomatoes

3/4 cup or 110g yellow grape tomatoes

1/2 cup or 85g dry cured black olives, unpitted

2 cod loins, 1.6 lbs or 710g total

olive oil

For garnish and serving:

flat-leaf parsley, chopped

1 lemon, cut into 8 wedges

Recommended to serve: my extra rich creamed potatoes (they are made with actual cream!) or your favorite crusty bread

Method

Preheat your oven to 400°F or 200°C. 

Peel and cut the onions into thin wedges, discarding the hard root end. Cut the little tomatoes in half and pit the olives by hitting them with the flat of a knife and removing the pits.  

Cut the cod loins into six equal pieces. 

Put 1 tablespoon of the harissa in a small bowl and mix it with 1 tablespoon olive oil to loosen. Brush the cod with the mixture on both sides and set aside. 

Put the merguez sausages in a large baking pan. Drizzle with a little olive oil and roast for 10 minutes in the preheated oven until browned on the outside. I left mine hooked together and then cut them apart with scissors, once browned. 

The merguez will release some lovely flavored oil. Stir the onions in it and roast for another 7 minutes. 

Add the tomatoes and olives into the baking pan. Dollop the harissa around and give the whole thing a right good toss with two rubber spatulas.

Spread it all back out single file.  Nestle the cod amongst the tomatoes, olives and onions. Give each piece of cod another tiny drizzle of olive oil. 

Put the pan back in the oven for 17-20 minutes or until the cod reaches an internal temperature of 145°F or 63°C and is just cooked through. This will depend on the thickness of your cod. Mine was pretty thick and it took the whole 20 minutes. 

Scatter with parsley and lemon wedges.

I served mine as I suggested above on a generous mound of creamed potatoes. If you don't have potatoes, you definitely need some crusty bread to sop up the delicious pan juices. 

Enjoy, as per this month’s theme, with a glass of your favorite red wine! 

P.S. Don't let the fancy bottle in the photo fool you, if you tried to zoom in. We enjoyed this dish with a French table wine called La Vieille Ferme that is as inexpensive as it is lovely. I included that bottle in the photo because it is special to us. It is a 1986 vintage which is what we've enjoyed every year (since 1987) to celebrate our anniversary. We aren't partial to a country or vineyard, especially since they are getting much harder to source each year. We'll be opening another one on 22 March! 

It's time for my Fish Friday Foodies to share what they've been cooking up! Many thanks to our host and organizer Wendy from A Day in the Life on the Farm for her behind-the-scenes work and this challenging theme. 

• Culinary Adventures with Camilla is serving up Crab-Stuffed Ravioli in a Spiced Pepper Sauce + 2017 Comanche Cellars Zinfandel
• A Day in the Life on the Farm is Exploring Malbec outside of France Paired with Pineapple Teriyaki Salmon 
• Making Miracles brings us Fish with Red Wine Sauce 
• Karen's Kitchen Stories shares Shrimp in Tomato and Chile Sauce
• Food Lust People Love has a Spicy Cod and Merguez Tray Bake
• Sneha's Recipe made Surf and Turf with Shrimp and Sausage Skewers

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. 

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Coca-Cola Bundt Cake #BundtBakers

This Coca-Cola Bundt Cake is moist and delicious, a bit of Southern tradition in the shape of a Bundt, perfect for your next get-together, family celebration or picnic. 

The traditional Southern Coca-Cola cake is usually baked in a 9x12 in or 23x31mm rectangular pan, and is very similar to a Texas Sheet Cake. For this month’s Bundt Bakers theme of caffeinated cakes, I decided to make one in a Bundt pan instead.

I did debate with myself about the wisdom of such a move because Coca-Cola cake is normally served straight out of the pan it’s baked in. I did wonder if it would turn out of a Bundt. Turns out that my fears were justified.

So, a little word of advice: Do not skimp on the buttering and flouring of the pan for this cake or you might struggle to turn it out nicely. Mine stuck a little bit but I managed to get it successfully unstuck with a thin rubber spatula. 

Since we are still isolating for the most part, I made a small cake in my favorite 6-cup Nordic Ware anniversary pan. Feel free to double the batter for a 12-cup pan (and, of course, increase the baking time) if you have a large family. 

Coca-Cola Bundt Cake

Because this is cake, after all, don’t even think about using diet or zero Coke. It would also be sacrilegious to use Pepsi. As my daughters would say, fight me. 

Ingredients

For the cake batter:

1 cup or 200g granulated sugar

1 cup or 125g all-purpose flour, plus extra for the pan

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 can (6 oz or 177ml) regular Coca-Cola (not Diet or Coke Zero)

1/4 cup or 57g unsalted butter, plus extra for the pan

1/4 cup or 30g unsweetened natural cocoa powder

1/4 cup or 60ml buttermilk

1 large egg, at room temperature

For the Coca-Cola glaze:

1 cup or 125g confectioners' sugar, sifted 

2 to 3 tablespoons Coca-Cola 

Optional for decorating:

Haribo cola bottle sweets

Method

Preheat oven to 350°F or 180°C, butter and flour a 6-cup Bundt pan. In a large bowl, whisk together the sugar, flour, baking soda and salt. 

In a small saucepan over a low heat, melt the butter with the Coke and cocoa. Bring it to a simmer, stirring occasionally until the butter is melted and the mixture is completely combined and warm. 

Fold the warm mixture into the flour/sugar mix, until just combined. If there's still a little flouring showing, that's just fine. 

In a small bowl, whisk the egg and buttermilk until blended. Quickly whisk a couple of tablespoons of the thick batter into the eggs. Add two more tablespoons, still whisking briskly. 

Now add the egg mixture to the batter and whisk to combine.

Pour the batter into your prepared Bundt pan.

 Bake for about 35-40 minutes or until a wooden skewer inserted in center comes out clean.

Set the pan on a wire rack to cool for about 15-20 minutes. Run your clean wooden skewer around the sides of the pan and then invert it on a serving plate. 

Leave to cool completely before drizzling on the glaze. 

To make the glaze, sift the powdered sugar into a mixing bowl to remove any lumps. Add Coca-Cola a tablespoon at a time until you get a good pouring or drizzling consistency, depending on how thick you like it. You may not use all of the Coke. (Guzzle the rest of the can - baker's privilege.)

Once the cake is completely cooled, pour or drizzle the glaze over it. I like to use a piping bag with a small tip to make the drizzle more controllable but that’s not essential. Decorate with Haribo cola bottle sweets, if using. 

Enjoy! 

As I mentioned above, this month’s Bundt Bakers theme is caffeinated cakes. Many thanks to our host, Rebekah of Making Miracles for her behind-the-scenes work and the fun theme. Check out the other caffeinated Bundts below: 

• 7 Up Bundtlets by Sweet Sensations
• Caramel Macchiato Mini Bundts by Magical Ingredients
• Coca-Cola Bundt Cake by Food Lust People Love
• Coffee and Baileys Individual Bundts by A Day in the Life on the Farm
• Coffee Chocolate Bundt Cake by Making Miracles
• Dirty Chai Mini Bundts by Culinary Adventures with Camilla
• Espresso Chocolate Bundt Cake by Patyco Candybar
• Ginger & Lemon Green Tea Bundt Cake with Lemon Glaze by Patty's Cake
• Marble Coffee Bundt by Sneha's Recipe
• Vietnamese Coffee Bundt Cake by All That's Left Are The Crumbs

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Korean-style Short Rib Noodles (Instant Pot)

Flavorful and more-ish, these Korean-style Short Rib Noodles are delicious the first day and even better as leftovers. If you are so lucky! 

Since we discovered that we can share Notes on our Apple devices a few years ago, my husband and I have several lists going all the time. The grocery shopping list and the to-do around house list get often updates. One of my favorites is a list of dishes that is called “would have again.”

If a recipe makes it on the “would have again” list, I know it’s a real keeper because dishes don’t get added that often. In fact, right now there are only seven things on there. That doesn’t mean there aren’t other dishes I make regularly, like spag bol, grilled chicken Caesar or gumbo. They just aren’t special enough to make the list. 

As you can see, the third one down is this very recipe. It’s that good. And because I use an Instant Pot, it’s pretty quick as well. 

Korean-style Short Rib Noodles (Instant Pot)

If you’d rather serve the short ribs with rice, just skip the noodle steps but I just want to say that you’ll be missing out. The sauce soaks into the noodles and makes them fabulous. I don’t think this would be the same over rice. This recipe is adapted from one on Food Network Kitchen where they use a 6-quart Instant Pot. Mine is 8-quart model. 

Ingredients

1/4 cup or 60ml soy sauce

3 tablespoons gochujang

2 tablespoons dark brown sugar (25g)

thumb-sized piece ginger, peeled and grated 

1 small apple (about 3 1/2 oz or 100g)

2 cloves garlic, minced

2 tablespoons toasted sesame oil

2 lbs or 900g crosscut bone-in beef short ribs (flanken style)

1 lb or 450g linguine or noodle of your choice

To garnish:

2 green onion tops - green part only - sliced thinly on the diagonal

2 tablespoons toasted sesame seeds

crushed red pepper 

Method

Whisk together the soy sauce, gochujang, ginger, brown sugar, garlic, sesame oil and 1/4 cup water in your Instant Pot. 

Peel and core the apple then grate it on the large holes of a box grater. Add the apple to the pot. Give everything a good stir. 

Add the short ribs to the pot and stir to coat with the sauce. 

Close the Instant Pot and make sure the valve is on Seal. Set to pressure cook for 25 minutes. 

After the pressure cook cycle is complete, follow the manufacturer's guide for quick release.  When the quick release cycle is complete carefully unlock and remove the lid. 

Skim off most of the oil and discard any bones that have fallen off of the meat. 

Cook the noodles according to package instructions, till just al dente. Drain and pour them into the Instant Pot. 

Stir well to coat the noodles. Put the lid back on the unplugged pot for five minutes. 

Stir again and serve garnished with the green onions and a sprinkle of toasted sesame seeds and crushed red pepper, if desired.  

Enjoy! 

It's MultiCooker Monday so I've got a whole lot of small appliance recipes for you! Many thanks to our host and organizer, Sue of Palatable Pastime. 

• Air Fryer Bread Manchurian from Sneha's Recipe
• Chicken and Lentil Soup (Instant Pot) from Karen's Kitchen Stories
• Crockpot Corned Beef with Stout & Onion Gravy from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Dr. Pepper Brisket (Instant Pot) from Palatable Pastime
• Instant Pot Honey Garlic Chicken Thighs from Making Miracles
• Instant Pot Vegan Bottle Gourd and Masoor Dhal Curry from Magical Ingredients
• Korean Sparerib Noodles (Instant Pot) from Food Lust People Love
• Slow Cooker Mahi Mahi Tacos from A Day in the Life on the Farm
• Yorkshire Pudding Wraps (Toaster Oven) from Sid's Sea Palm Cooking

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 

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