Best Christmas Gifts of 2011

By: Jennifer Personette

iPad Lover:
Dodo Case,$59.95 Pin It



Tweenie Girl:
Makeup Galore!, $49.50 Pin It





Outdoorsman:
Head Lamp, $39.95 Pin It




The Fashionable Friend:
Infinity Scarf, $38.00 Pin It




Musically Minded:
The Band Perry Debut Album, $9.99 Pin It




Family Gamer:
Sour Apples, $25.49 Pin It




All Around Kid:
Nintendo 3DS, $169.99 Pin It




New Mom:
Chewbeads, $54.50 Pin It




Sports Nut:
Baseball Bat Bottle Opener, $85.00-$105.00 Pin It




Traveler:
Scratch Map, $24.00 Pin It




Junk Food Junkie:
80's Nostalgic Candy, $34.99 Pin It





Foodie:
Gourmet Tastings Delivered Monthly, $ Varies Pin It






Wino:
Vinturi Tower, $39.95 Pin It




Baby Boomer Dad:
Apple TV, $99 Pin It





Movie Buff:
Outdoor Theater System, $2,883 Pin It





Fitness Fanatic:
Nike and iPod Sensor, $19.00 Pin It




Golfer:
Professional Fitting and Fujikura Shafts, $ Varies Pin It

Holiday Centerpiece

By: Jennifer Personette

This centerpiece is beautiful and easy to make. Your friends and guests will ooh and ahh over it! I like to make them for hostess gifts. I also love to keep them around the house this time of year. Make several vases of all different sizes to make a larger centerpiece.

You will need:

• Clear glass vase
• 5-10 lemons
• 3-5 clementines/tangerines (or you can use lemon halves, these won't be seen)
• Bag of fresh cranberries
• Small votive candle
• Water
• 1 teaspoon of vinegar

Instructions:

1. Cut lemons into 1/4" slices.

2. Surround the bottom inside of the vase with lemon wedges. To keep them up against the walls of the vase, you can add the leftover ends of your lemon to the middle or you can use a clementine. Add lemon ends or clementines to the middle until you almost reach the top of the first layer of lemon slices. (Using big chunks in the center helps conserve cranberries, which are more expensive.)


3. Add a layer of cranberries. Make sure the cranberries fill any crevices. Add enough to make its own layer on top of the first layer of lemons.



4. Add another clementine or lemon ends to the center. Add a second row of lemons to the vase and press against the walls of the vase.



5. Repeat the cranberry layer and lemon layers until you have reached the top of the vase, leaving a small area or half of a lemon.

6. Cut a small hole the size of your candle in the flesh of the lemon half. Place the lemon with the candle on the top of the vase.


7. Finally, add water and one teaspoon of vinegar to the vase -- this will fill in cracks, keep the fruit fresh and sparkle!

What We're Serving up for Thanksgiving

By: Jennifer Personette

You know, I've had and hosted crazy fancy Thanksgiving dinners and super casual Thanksgiving dinners. I am not sure which I prefer. There is something to be said to the endless hours of planning, grocery shopping and preparing that goes into a fancy dinner. In fact, one year I even sent out special invitations with the menu.


And there is also something cool about doing it different: going away for the Holiday and eating out, or doing something totally different like a Low Country Boil. Or spending time at the beach and grilling the turkey.

This year, we are spending Turkey day with Craig's family here in San Diego. Amy (Craig's sister-in-law) and I have been doing the (albeit minimal) planning. We have decided not to stress ourselves out this year (so we will still have energy left for Target at midnight). We are doing a pretty traditional dinner and have divided the duties so that neither of us will be overwhelmed. There will be about ten of us, so a medium sized get together.

Menu and Duties:

• Roasted Turkey with Compound Butter and Butternut Squash (Craig)
• Stuffing (Amy)
  
• Cornflake Potatoes (Amy -- this is a Slike family tradition)
  
• Sweet Potato Balls (Jennifer)
  
• Cornbread (Jennifer)
  
• Green bean casserole (Amy)
  
• Impossible Pumpkin Pie (Amy)
  
• Cranberry Sauce (Jennifer)
• Lots of wine and champagne (Jennifer, duh)
  

Plan for the day:

• 9-noon: Watch the Thanksgiving Day Parade (with mimosas and monkey bread)
• noon - 2: Watch the AKC Dog Show while putting finishing touches on the food (my duties can be done the night before and simply finished right before we eat!)
  
• 2-3: Dinner is Served
• 3-5: Napping, lounging and more wine
• 5-6: Round two of grazing
• Midnight: Target shopping

Here are a few of the recipes we are using:

• Turkey from Alton Brown (and Craig will be putting some of his own flair into it)
• Sweet Potato Balls from Paula Deen (I thought these would especially fun for the kids)
• Cornbread from my very own archives

What are you serving? How will you spend the day?

Day 6: Crafts with Leaves

By: Jennifer Personette

Fall leaves are so rich in color and beautiful. Why not use them to inspire an arts and crafts program or to adorn your home?

Here are three of the easiest ways to use fall leaves:

Candle Holder

Materials:

• Glass hurricane candle holder -- any color will work. (I prefer clear so the leaves stand out)
• Leaves
• GlueDots (you can use another kind of glue or adhesive but I think these are the best)

Directions:

1. Gather the leaves you would like to put on your candle holder
2. Press them inside the pages of a heavy book overnight.
3. Use a few glue dots to adhere the leaves to the outside of the glass.
4. I like to add acorns to the bottom of the candle holder and then nestle the candle inside them.

Blinged Out Centerpiece (EASY!!)

Materials:

• Large vase (clear, glass)
• Branches with leaves attached
• Spray glitter
• Small pine cones or acorns
• Metallic spray paint

Directions:

1. Simply remove the leaves and smaller branches from the bottom 1/2 to 2/3 of the larger branches (depending on the size of your vase)
2. Outside, use a light coat of spray glitter to give the branches and leaves some bling. Don't use too much, you will weigh them down and they will lose their natural form and wilt.
3. While still outside, evenly spray the pine cones and/or acorns in the metallic spray paint.
4. After all the branches and pine cones/acorns are dry, add the several of the pine cones/acorns to the bottom of the vase, then all of the branches, then fill with the remaining pine cones/acorns as filler.
5. Place in the center of your dining room table or foyer table.

Memorialize Fall in Wax!

Materials:

• Leaves
• Wax paper
• Iron
• Scissors
• Close pins
• Magnet strips with adhesive on one side
• Spray paint
• Clear coat glitter spray

Directions:

1. Gather the leaves you would like to use.
2. Press them inside the pages of a heavy book overnight.
3. Place the leaves between two sheets of wax paper.
   
4. Using an iron on medium heat, press the sheets of wax together until the two sheets have melted together and totally enclose around the leaf. Also press the area over and right around the leaf.
5. After the was leaf cools, spray each side with clear glitter spray. After the glitter is dry, cut around the shape of the leaf.
   
6. Using a spray paint color of your choice, paint a close pin on all sides and in all crevices.
7. Adhere a small strip of magnet to the back of the close pin.
   
8. After everything is dry, pin the was leaf with the close pin and add to the refrigerator.
   

OPTION:
Instead of a close pin and magnet, you can use wire picture clips (shown below, from an etsy shop) and stick into a pumpkin or gourd.

Day 5: Take advantage of in-season squash

By: Jennifer Personette

Three of my favorites are Butternut Squash, Spaghetti Squash and Acorn Squash. Here are three recipes that you can use to make the most of the squash season!

Butternut Squash Lasagna

I originally got this from Giada de Laurentiis but have changed the recipe a little since.

• 1 tablespoon olive oil
• (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes (sometimes you can find it already cut and packaged at Trader Joe's)
• Salt and freshly ground black pepper
• 1/2 cup water
• 3 amaretti cookies, crumbled (I have taken this out over the years. Sometimes they are difficult to find at a regular grocery store.)
• 1/4 cup butter (I often use "Parkay, fat free butter spray")
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk (I often use 2%. Don't use fat free -- it won't make a thick sauce.)
  
• Pinch of nutmeg
• 3/4 cup (lightly packed) fresh basil leaves (USE FRESH!)
  
• 12 no-boil lasagna noodles (If I can't find no-boil, I use regular and cook them before assembly)
• 2 1/2 cups shredded whole-milk mozzarella cheese (I use part-skim)
• 1/3 cup grated Parmesan

Directions

1. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes.
2. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
3. Add a can of tomatoes and okra (I can usually find this in the South. Since moving to California, I have had to make this without the tomato/okra) to the blended squash mixture. Do not blend further.
4. Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
5. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend.
6. Season the sauce with salt and pepper, to taste.
7. Preheat oven to 375 degrees F.
8. Lightly butter a 13 by 9 by 2-inch glass baking dish.
9. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
10. Cover the baking dish with foil and bake the lasagna for 40 minutes.
11. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer.
12. Let the lasagna stand for 15 minutes before serving.

Low Carb Spaghetti Squash

• 1 Spaghetti squash
• Olive oil
• Salt and pepper
• 1/2 jar of good quality alfredo sauce
• 1/2 jar of good quality tomato based pasta sauce
• Parmesan cheese for topping

Directions:

1. Preheat oven to 375 degrees.
   
2. Cut spaghetti squash in half lengthwise.
   
3. Remove seeds. Be careful not to remove too much of the flesh of the squash.
   
4. Brush the insides with olive oil and season with salt and pepper.
   
5. Cook the squash open faced for one hour.
6. After squash is cooked and is cooling, combine the alredo and tomato sauce in a saucepan and heat thoroughly.
7. Rake a fork over the flesh of the squash and the flesh will come off like spaghetti noodles.
   
8. Top the "noodles" with the mixed sauce and parmesan.
   

Acorn Squash Bisque

• 2 acorn squash
• 2 T olive oil
  
• 1 Vidalia onion
• 1 leek, chopped (only use the white part of the leek)
• 1 t fresh sage, chopped
• 6 c chicken broth
• Olive oil
• ¼ c cream
• Salt and pepper

Directions:

1. Cut squash into 1 inch chunks (seeds and skin removed).
   
2. In a large saucepan, add the olive oil. Sweat the onion and leek for about four minutes.
3. Add squash and chopped sage. Coat in the olive oil, onion and leek mixture, removing any brown bits with a spoon and keeping in the mixture.
   
4. Add chicken broth and bring to a boil. Lower the heat and simmer.
5. When squash is tender enough to be pierced with a fork, puree it in the blender.
6. Return blended squash mixture to saucepan and stir in cream.
7. Season with salt and pepper.
8. Serve with a small dollop of sour cream in each bowl.
   

Day 4: Go to an Apple Festival. Pick Apples. Make Applesauce.

By: Jennifer Personette

Last weekend we went to the Julian Apple Festival. Julian is an old Pioneer town in California, just a short drive from San Diego. Since we don't get much of a season change in San Diego, it is always nice to get to Julian to get a little hint of fall. After bringing home a car load of apples, I started searching for apple recipes. Pies, cakes, chicken, applesauce. After trying several renditions of homemade applesauce, I think the (easy) one from Alton Brown is the best. His recipe calls for two kinds of apples -- but use whatever apples you have! Enjoy!

• 3 Golden Delicious apples, peeled, cored, and quartered
• 3 Fuji apples, peeled, cored, and quartered
• 1 cup unfiltered apple juice
• 2 tablespoons cognac or brandy
• 2 tablespoons butter
• 3 tablespoons honey
• 1/2 teaspoon ground cinnamon

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.

Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Day 3: Experiment with Pumpkin in your Cooking

By: Jennifer Personette

Take advantage of pumpkin being in season -- and often on sale! Here are four of my favorite ways to use pumpkin. I hope you can try all of them this fall.

Dinner in a Pumpkin

• 1 medium sugar pumpkin
• 1 1/2 pounds lean ground turkey
  
• 1 onion, chopped
• 1/3 cup fresh celery leaves
  
• 2 cloves of garlic, minced
• 1/2 of a packet of Hidden Valley Ranch dressing mix (powder)
  
• 1 cup of tomato juice
• 1 cup of diced, stewed tomatoes
• 1 cup of chicken stock
• 1 can of cream of chicken soup
  
• 3 cups shredded purple cabbage
• 1/2 pound fresh green beans, washed and trimmed
• 1 cup uncooked brown rice

1. Preheat oven to 350 degrees F
2. Wash pumpkin, cut off top, scrape out seeds and discard.
3. In large pot, crumble and cook the ground turkey over medium high heat until evenly brown. Drain fat, add onion and garlic; saute slightly.
4. Add ranch dressing mix, tomato juice, stewed tomatoes, chicken stock and cream of chicken soup and rice to the turkey mixture. Mix until thoroughly combined.
   
5. Layer inside of pumpkin with 1/3 of cabbage, green beans and turkey and rice mixture. Repeat layers, replace lid and bake for 2 to 3 hours

This will make 8-10 servings. I like to serve it with a crusty baguette.

Pumpkin Smoothie
from The Abs Diet

• 1/2 cup canned pumpkin
• 3/4 cup instant oatmeal nuked in water
• 1/4 cup chopped pecans (I omit these for a smoother texture)
  
• 2 T lowfat vanilla yogurt (I double this)
  
• 1 t vanilla whey protein powder
• 1 t ground flax seed
• 3 ice cubes (I double the ice)
  

Add to blender and blend until smooth.
This makes 2 smoothies. Tip: stock up on canned pumpkin over the fall. It is very difficult to find after the Holidays.

Pumpkin Roll
(from Two Limes Please, Sherry Personette)

You will need a 15 x 10 inch jelly roll pan and a thin, clean dish towel.

Cake

• 1 1/2 cups all purpose flour
• 1 t. baking powder
• 1 t. baking soda
• 1 t. cinnamon
• 1 t. cloves
• 1/2 t. salt
• 6 large eggs
• 2 cups granulated sugar
• 1 1/3 cups pure pumpkin

Preheat oven to 375 degrees. Lightly spray a jelly roll pan with non stick cooking spray to hold the wax paper. Line with wax paper, some can stick up around the edges.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13-15 minutes or until top of cake springs back when touched. IMMEDIATELY loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with the short end. Roll on counter. Let set wrapped in towel until cooled. Meanwhile, beat cream cheese, powdered sugar, butter and vanilla extract in small mixing bowl until smooth. Carefully unroll cake, remove towel and spread cream cheese mixture (below) over cake. Re-roll cake and wrap in plastic, refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Cream Cheese Filling

• 1 8oz. pkg. cream cheese
• 1 cup powdered sugar
• 6 T. butter
• 1 t. vanilla

Easiest Pumpkin Cake Ever (and under $5)

• One yellow cake mix
• One can of pure pumpkin

Combine and bake according to the directions on the box. DO NOT use any other ingredients (even what is called for n the box!)

Day 2: Stock up on homemade soups.

By: Jennifer Personette

Soups are great for fall. Make soups in advance and freeze them until the perfect chilly night. Fall starts the busy season of parties and holidays. Having pre-made soups in the freezer makes it easy to have a hearty meal in minutes. By the way, these soups are all super easy!

Corn Chowder:

• 12-14 slices of thick cut bacon, diced
• 1 large white onion, diced
• 10 cups of sweetened creamed corn (I use the canned kind, about 7 or 8 cans)
• 2 cups half and half
• 2 cups chicken stock
• 2 cans of diced green chilies
• 1/2 cup instant potato flakes
• 8 ounces of shredded sharp cheddar cheese

1. In a large stock pot, cook the bacon over medium-high heat.
2. As the bacon fat begins to render, add the diced onions and cook until translucent and the bacon is cooked thoroughly.
3. Add creamed corn, half and half, chicken stock, green chilies. Stir until combined and heated through.
4. Depending on your desired thickness or consistency, add 1/4 cup to 3/4 cup of instant potato flakes and stir until combined and not lumpy.
   
5. Let mixture cool. Add half to a (1) gallon freezer bag and the other half to a (1) gallon freezer bag. Add half of the cheese to each bag.
   
6. Freeze.

Each bag will serve 4 people (approximately 2 cups of chowder each). I like to serve with a dollop of sour cream and fresh chives.

Veggie Chili

• (2) 15-ounce cans of red kidney beans
• (2) 15-ounce cans of stewed, diced tomatoes
• (1) 15-ounce can of black beans
• (2) 15-ounce cans of tomato sauce
• 2 cans of diced green chilies
• 1 package of Hidden Valley Ranch dry mix
• 1 Package Morning Star Farms Meal Starters Recipe Crumbles
• 1 cup of celery leaves (fresh)
• 1/2 onion, diced
• 1-2 t of chili powder
• 2 t of garlic powder
• 8 ounces shredded cheddar cheese
• Optional: 1 cup of macaroni noodles and 1 cup of vegetable stock

This couldn't be any easier. All I do is dump all of these ingredients into the crock pot (on medium), stir and go to work. When I get home the whole house smells delicious and the chili is done! I let it cool and divide it between (2) one gallon freezer bags. I split the shredded cheese between the two bags and freeze.

Each bag will serve 4 people (approximately 1.5 cup servings). I like to serve with fritos corn chips or cornbread.

Baked Potato Soup

• 3 T butter
• 8-10 slices of thick-cut bacon, diced
• 1/3 cup of diced onions
• 2 cans of evaporated milk
• 1 can of chicken stock
• 2 t garlic salt
• 2 cups instant potato flakes (more or less to suite your desired consistency)
• 8 ounces shredded cheese

1. Melt butter in stock pot.
2. Cook bacon until almost done.
3. Add the onions and cook until translucent.
4. Add evaporated milk, chicken stock and garlic salt. Stir until combined.
5. Add instant potato flakes and combine until smooth. (Add slowly so you can get to your desired consistency.)
6. Let soup cool. Divide between (2) one-gallon freezer bags.
7. Split shredded cheese between both bags.
8. Freeze.

Each bag makes 4 (1 cup) servings. I like to top with green onions and sour cream.


What things do you make ahead?

Day 1: Make a fall wreath

By Jennifer Personette

Cinnamon wreaths are a great way to dress up any door. Not only is it beautiful, it smells terrific -- like fall!

Materials you will need (for one wreath):

• Plant Shears
• 16" foam wreath form (flat back)
• Brown spray paint
• Hot glue gun
• Ribbon (your choice of color)
• 50-60 cinnamon sticks (cut into 1-2" pieces)

1. Using plant shears, cut cinnamon sticks into 1"-2" pieces. They don't have to be uniform. You will need all sizes to fill in the wreath. Don't worry if some pieces break. Buy extra cinnamon sticks to account for breaking. Don't buy them in a grocery store. You will pay a fortune. Buy them in bulk.
   
2. Spray the foam wreath with brown spray paint. This helps if there are any small gaps when you assemble the cinnamon pieces on the wreath.
3. After the paint is dry, begin gluing cinnamon pieces to the wreath (in the direction of the circle).
4. After the wreath is covered in cinnamon stick pieces, add another layer of cinnamon stick pieces as needed to fill in gaps and add depth.
5. Using about 5' of ribbon, loop it around the top of the wreath, tie a bow and hang!

Storage: use a sealed wreath box to keep away from moisture and to preserve the smell. Wreath boxes go on sale after Halloween, Thanksgiving and Christmas at Target for $5.

13 Must-Do Things for Fall

By: Jennifer Personette


Fall is here. With it comes changing leaves, football and sweaters! Here, I share 13 things that you need to add to your plans for this beautiful season. For the next 13 days, I will share a how-to or detailed plan for each of these 13 activites

1. Make a fall wreath (or two).
2. Stock up on homemade soups. Make, then freeze in zip-lock bags.
3. Experiment with pumpkin flavors in your cooking.
4. Go to an apple festival. Pick apples. Make homemade apple sauce.
5. Take advantage of in-season squash.
6. Make an art project with leaves.
7. Do something crafty with your Halloween pumpkins.
8. Host a bonfire and cook your meal over the open flame.
9. Plan your Halloween costume.
10. Plan an outdoor movie night.
11. Make your own Hard Cider.
12. Make jars of spiced hot chocolate mix. Seal them in individual mason jars and set aside. You'll always have the perfect hostess gift on hand!
13. Shop for sweaters and boots.

Stay tuned over the next 13 days as I make it easy to check these off your list!

Training for HGTV Design Star: White Box Challenge

By: Jennifer Personette

One day, I plan to win HGTV Design Star. Yes, I realize I must first apply, get on the show, beat 10 other designers and be named the Design Star. I am keeping the end goal in mind. Yesterday, Mom and I thought it would be fun to start some of my training for the show.

As long-time viewers of HGTV's Design Star, we are familiar with all of the "twists" and "challenges" they give the designers. One of my favorites is the White Box Challenge. HGTV describes the White Box Challenge: "Each designer is given the same white walls and white furniture pieces, and they must transform their space using only items..." Each season has been different but a few have been: pet store, beauty supply store, hardware store and a restaurant supply store.

My training yesterday consisted of 30 minutes in a restaurant supply store to shop, think of how to re-purpose items and stay within a budget of $1,000. Keep in mind that some building materials, paint and a other minor supplies would be provided by the show. I am happy to say that I came out on top. Here is what I found.

Item: Silver Baking Sheet
How I'd Re-Purpose: Using painters tape and bold paint, create a coffee table tray with a stripe or chevron pattern.
Cost: $14.95




Item: Wire Strainer with Coated Handle
How I'd Re-Purpose: Spray paint a bold color, hang from walls and add living succulents. Five of these new "planters" makes a statement.
Cost: $11.95 each, $59.75 total




Item: Oval Serving Tray, textured
How I'd Re-Purpose: Use as an oval shaped canvas, create a work of art. Perhaps a modern take on a traditional silhouette (of a dog or child).
Cost: $17.95





Item: Cutting Boards
How I'd Re-Purpose: These boards immediately made me think of the art of Alexander Calder, one of my favorite artists, and his use of primary color and shapes. I would use them to create an entire wall of color blocks, divided only by thin black stripes.
Cost: $8.95 each, $429.60





Item: Tasting Spoons
How I'd Re-Purpose: Again, playing off of the art of Alexander Calder, I would create a beautiful tabletop mobile. It would be placed on a coffee table or end table.
Cost: $1.95 each, $40.95 total




Item: Pizza Dough Bowls (shown stacked)
How I'd Re-Purpose: Using the stacked bowls, I would drill a hole through the center of the bowls, and insert a simple lamp kit to create a custom lamp.
Cost: $6.95 each, $48.65 total





Item: Place Card Holder
How I'd Re-Purpose: First, I would paint them to match the overall design of the room. Then, I would use them to display pictures, drawings or small works of art.
Cost: $1.65 each, $10.05 total




Item: Tin Molds
How I Would Re-Purpose: Easily pliable, create flowers out of the molds, paint and use in lieu of fresh flowers in a simple vase (also from the restaurant supply store).
Cost: $6.95 per set of 30



Item: Food Boil Bag
How I Would Re-Purpose: Using the globe shape of the bags, I would create a cluster chandelier. Kind of like this chandelier that I love from CB2.
Cost: $3.95 each, $43.45 total



There you have it. The total spend was $672.30, way under budget.

What do you think? Any other ideas? Any suggestions for more training?