It's Summertime

     I don't know what it is, but I can't seem to shake this summer-time laziness that has settled inside me.  Even though I'm taking classes this semester, I'm not motivated for much of anything lately.  I think it's the heat.  At any rate, I've been treating my poor blog as the red-haired step-child again, which I'm trying to amend.  So here I go with a couple of recipes I've been wanting to share.

    A couple of weeks ago, J, Monkey, and I went inland a ways to a farm near Lucedale where you can get a 5 gallon bucket of pick-your-own veggies for $10.  We had so much fun collecting our produce, and we came back with quite the haul.  I was a little overwhelmed when I realized exactly how much chopping, freezing, canning and pickling was in my future, but I enjoyed it so much I'm getting ready to do it again this weekend.

   The first thing I tried was pickled okra.  This is a recipe a friend of mine sent me.  I was super excited to give it a whirl because pickled okra is one of my vices.  It was hard waiting the two weeks after canning to let them have time to cure, but it was well worth it. So here is the recipe from my friend, Theresa:

Pickled Okra:

1 1/2 pounds of fresh okra (3 1/2 to 4 inches long)
4 large garlic cloves, peeled
2 cups cider vinegar (5% acidity)
2 cups water
3 Tbsp kosher salt (Make sure to use canning salt)
1 Tbsp sugar
Pickling spices:

2 Tbsp mustard seeds
1 Tbsp coriander seeds
1 tablespoon red pepper flakes
1 teaspoon fennel seeds
1 teaspoon celery seeds
1 teaspoon black peppercorns

Place vinegar, water, salt, and sugar in a medium saucepan, bring to a boil to dissolve the salt and sugar, reduce heat and keep warm

While the water is heating in step one, prepare the okra and the spices. Rinse the okra and trim the stem ends to 1/4-inch.

Place all pickling spices in a small bowl and stir to combine.

Lay out a clean towel on your counter. Use canning tongs to remove the jars from the boiling water, emptying the water from the jars. Place the hot, sterilized jars on the towel on your counter. Placing the hot jars on a towel will help prevent them from getting shocked by a cold counter surface and potentially cracking. Place a lemon slice at the bottom of each jar. Add a tablespoon of the mixed pickling spices to each jar. Place a peeled garlic clove in each jar.

Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars. The top of the okra should come between an inch to 1/2 an inch from the rim of the jar   This was the first time I've tried my hand at canning anything, and I was please with the results.  

Pour the hot vinegar mixture over the jars, up to 1/4-inch from the rim of the jars. Run a thin knife between the okra and the jars to dislodge any obvious air bubbles. Okra is filled with air, so while you run the knife between the okra and the jars, air bubbles will be released from within the okra as well. If the top level of the pickling liquid lowers while you do this, just top off with more of the pickling liquid. If for any reason you don't have enough pickling liquid for all the jars, just add equal amounts of cider vinegar and water. No need to heat first, the liquid will get boiled in the hot water bath.

Place packed jars back in the pot with water you used to sterilize the jars. The water should still be hot. Because you are putting back in full jars, rather than empty jars, some water will be displaced. Allow for 1 to 2 inches of water to cover the jars. Beyond that you may want to remove excess water. Bring to a boil and process for 15 minutes. Remove to towel lined counter or to a rack.  Let cure for a week before opening and eating.

     I had so much fun with the first attempt I quickly began working on pickling the enormous banana peppers Monkey had picked with such gusto.  

Where's the banana in this pepper?

 Pickled Banana Peppers from The Canning Granny

5 cups white vinegar

1 cup water

4 tsp Canning and Pickling salt

4 TBS sugar

2-4 cloves garlic 

2-3 lbs peppers (I used banana with a couple of cayenne for extra spice)

Cut the stems off the peppers, remove seeds (without cutting into the pepper so you can still have pretty rings).  Slice peppers into rings.  

Prepare brine by mixing vinegar, water, salt, sugar, and garlic.  Bring to a boil.  Reduce heat; simmer 10-15 minutes. 

Meanwhile, boil 3-4 pint jars in large canning pot.  Boil lids and rings in a separate, smaller pot.    When ready to use remove the jars from the water, and place on a counter lined with a clean dish towel.  

Pack jars with sliced peppers.  Remove garlic cloves from brine, and pour brine into packed jars.  Slide a thin knife around the edge of jar to remove excess air bubbles.  Make sure you have about 1/2" space between top of jar and liquid level.  Wipe rims.  Screw lids on jars, and place back in large pot you boiled them in.  Return to boil.  Boil 10 minutes.  

After processing, carefully remove from pot and set on towel.  Listen for the "ping" to signal they've sealed.  Check all seals before storing. If any didn't seal, reprocess in boiling water bath.  

Let sit 2 weeks before eating.  

*UPDATE:

Tonight I also made Pickled Jalapeños, using the same recipe, and they are excellent!

     After seeing all the work I was putting into preseving all our extra produce, J has decided that I'd earn my keep in the event of a zombie apocalypse.  Because, you know, I hadn't proved that with my ability to cook things from scratch and run three miles in under 30 minutes.  Good to know he'll keep me around....

Fried Green Tomatoes

     This weekend my baby girl had her first ever dance recital!  I was so excited to see her up there, having a great time with all the little friends she made this year.  She loved it, and she's asked me if she can do dance again next year, and I'm more than happy to oblige her.

My little diva!

      She's so funny.  She goes from ^ (diva, prissy, sassy, and little Miss Thing) to down-in-the-dirt tomboy who can hold her own against any little boy out there.  I love her versatility.  It must be her southern raisin'.

     Speaking of Southern raisin', any true Southerner should be familiar with the recipe I'm about to share.  A few weeks ago when we went up to the Pick-Your-Own farm up in Lucedale, we came back with a basket full of yummy tomatoes, both red and green, and I knew just what I wanted to do with the green ones.

Make Fried Green Tomatoes, of course!  The recipe I'm about to share is from All Recipes, and it's a pretty good one, but depending on the size of your tomatoes, you may need to double the amount of batter required.

4 green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 tsp Kosher salt
1/4 tsp black pepper
oil for frying

Slice tomatoes 1/2" thick; discard the ends.  Whisk the eggs and milk together in a medium sized bowl. Pour flour into a shallow dish.  Mix corn meal, bread crumbs, salt and pepper in another shallow dish.  Dip the tomatoes in the flour, then in the egg mixture, then in the corn meal mix.  Meanwhile, pour about 1/2" oil into a large pan, and heat.    Fry tomatoes in batches of 4-5 (depending on size) about 4 minutes per side, or until browned on each side.  Enjoy!




     This next recipe I had never heard of, but I'm glad I gave it a try.  It's for Green Tomato Bread, which, according to the original poster, tastes like Zucchini Bread.  Having never tried Zucchini Bread, I'll just take her word for it.  I do know that it's really yummy, and you don't even taste the actual tomato in it.  It just tastes like cinnamon.  So here's the recipe:

Green Tomato Bread
from All-Recipes

2 cups finely diced green tomatoes
2 cups white sugar
1 1/2 cups chopped walnuts
1 cup canola oil
2 eggs
1 TBS vanilla extract
1 tsp salt
3 cups all-purpose flour
1 TBS ground cinnamon
1 tsp baking soda
1/4 tsp baking powder

Preheat oven to 350.  Grease and flour 2- 9x5" loaf pans.  Mix tomatoes, sugar, walnuts, oil, eggs, vanilla, and salt together in a large bowl.  Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl.  Combine flour mixture with tomato mixture.  Pour batter into prepared loaf pans.  Bake about 1 hour, or until a toothpick inserted into the bread comes away clean.  Let cool in pans for about 10 minutes.  Turn out onto a wire rack and let cool completely.  Enjoy!

From Toddler to Teenager

     I have finally come to terms with the fact that my baby girl is no longer a baby, but I didn't think she would skip straight from toddler to teenager.  That little Monkey has the wit and attitude to try a saint.  Last night for example, my little brother and I were watching a movie after Monkey had gone to bed, or that's where she was supposed to be at any rate.  Then I saw a little head poke out behind the staircase.  I told her to get back in her bed.  She giggled and obeyed.  Then she came back downstairs.  I told her to go to bed again.  She bargained and argued, and I finally told her if she came off those stairs again she'd be in trouble.  She listened.  Sort of.  After our movie was over we were headed upstairs to bed only to find Monkey camped out on the stairs with her blanket and pillow, fast asleep.  She listened to her mommy and didn't come off the stairs again, but that's not exactly what I had in mind.

     In addition to being pretty good at finding the loophole in just about anything, she's also got a pretty sharp tongue in her head.  The other day we were coming through the gate on base, and we stopped at the ID checkpoint.  When the guard stuck his head in the car to check the backseat, Monkey hollers, "Hey old man would you quit looking at me?"  Thank goodness he was old and hard of hearing.  That child is going to get me in trouble one of these days.

     Besides keeping the inevitable grey hairs at bay, I've also been enjoying my down time.  It will be ending all too soon, as school starts up again next week.  In the meantime, though, I did manage to squeeze in a visit to my hometown to see family.  I had a great trip, and it was long overdue.  I missed my kitchen, though.  Since we came home Sunday I've been cooking like crazy, and I have an excuse because my little brother is staying with us.  And of course, I have to share :-)

    First up is a new favorite pasta from Quick From Scratch Pasta Cookbook, which is quickly becoming my go-to for recipes.

Ziti with Honey Mustard Salmon

You'll need:
1 lb salmon fillet
1 TBS honey
1/2 tsp black pepper
1 TBS cooking oil
1 onion, chopped
1/3 cup dry white wine
1 tsp grainy or Dijon mustard
3/4 cup heavy cream
1 1/4 tsp salt
2 TBS fresh parsley, chopped
3/4 lb ziti

     Heat oven to 400 degrees.  Lightly oil a small roasting pan.  Put salmon in the pan, skin side down.  Spread honey over the salmon, and then sprinkle 1/4 tsp pepper over the salmon.  Roast until just barely done, about 12 minutes, depending on the thickness of the fillet.  Remove from oven.
     In a medium saucepan, heat the oil over moderately low heat.  Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.  Add the wine and simmer until about 1 TBS remains, about 2 minutes.  Whisk in the mustard, cream, salt, and the remaining 1/4 tsp pepper.  Turn off heat.  Flake the salmon and stir it and the parsley into the sauce.
     Meanwhile, in a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes.  Drain the pasta and toss with the sauce.

Enjoy!

  Since I've been a slacker and have only blogged twice this month I'll share a few more things.  We've been hunting blackberries just about every night for the past couple of weeks.  They're everywhere on base!

      These are perfect for Monkey's afternoon snack and J's morning yogurt, plus I can freeze what we don't eat for later.  Not to mention they're free!  And I can use them as substitutes in a few baking recipes like this one:

Blackberry Yogurt Cake

 You'll need:
1 cup butter, softened
2 cups sugar
3 eggs
3 TBS lemon juice, divided
Zest of one lemon
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 oz Greek yogurt, plain
1 1/2 cups fresh or frozen blackberries
1 cup powdered sugar

     Preheat oven to 375.  Grease and flour a 10" Bundt pan, set aside.  Sift together 2 1/4 cups flour, baking soda and salt.  Mix in lemon zest, set aside.  Cream butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Stir in 1 TBS lemon juice.  Alternate beating in the flour mixture and yogurt, mixing until just incorporated.  Toss the blackberries with remaining flour.  Mix them into the batter gently.  Pour batter into Bundt pan, and place in the oven.  Reduce temperature to 325.  Bake for 1 hour or until a toothpick inserted into the cake comes out clean.  Allow to cool 20 minutes in the pan.  Then turn out onto wire rack and cool completely.  Once cooled whisk together remaining lemon juice and powdered sugar and drizzle over the top.

    This is a recipe I've adapted from A Spicy Perspective, and it was delicious!  This cake seriously lasted one day in our house.  I kept having to swat J away from the kitchen.  Enjoy!

Rainy Day Donuts

     It's a rainy day here in South Mississippi, which means we are stuck inside when I was planning to bring Monkey to the pool.  Oh well, I guess that's what I get for not checking the weather.  Instead we improvised by making a fort in the living room where my little Monkey is currently enjoying a batch of homemade donuts.  I've been saying all week that I wanted to try this recipe for homemade donuts, but I've been indulging in the late mornings, so the donuts kept getting pushed off until tomorrow.  Finally last night, Monkey told me, "Mommy, you need to make me donuts for breakfast this weekend."  "This weekend" is her new catch-all phrase that means anything from "tomorrow" to "now".  I took it to mean "in the morning", and I agreed to wake up early to make them for her.
     The plan was to get up at 6 am when my hubby gets up for work.  That didn't happen since I stayed up all night reading "The Blindside".  Instead I woke up at 8 to a medley of thunder and trumpets blaring the Star Spangled Banner (courtesy of living on a military base) and realize this was going to  end up being a donut brunch.  They were worth the wait, though, and they really weren't hard to make.  It was just a lot of waiting for the dough to rise.  

Here's what you'll need:

For the Dough

3/4 cups Warm Milk

1 packet Active Dry Yeast (2 1/4 tsp)

1 TBS Unsalted Butter

1/3 cup Sugar

1 Egg

2 ½ cup All Purpose Flour

Pinch of Nutmeg

½ tsp Salt

For the Glaze

* Enough to glaze all the doughnuts

¼ cup Milk

1 tsp Pure Vanilla Extract

2 cups Confectioners Sugar

For the Cinnamon Sugar Topping

*Enough to cover all of the doughnuts

½ cup Unsalted Butter

1 cup Sugar

1 TBS Cinnamon

To make the dough:

Place ¼ cups of the warm milk in the bowl of a stand mixer.  Sprinkle the yeast over the milk.  Let sit for 5 minutes.

In a small bowl, combine the remaining ½ cup of milk with the sugar and butter.  Add it to the yeast mixture.  Stir to combine.  Add the egg and stir until incorporated.  Add the flour, nutmeg, and salt and stir until the dough starts to form.  Change to the dough hook and knead for until the dough starts to become smooth.  If the dough is too sticky, slowly add more flour until it is no longer sticky. 

Transfer to the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball.  Place the dough ball in a large lightly greased bowl, and cover with plastic wrap.  Let sit in a warm place for about 1 hour, until doubled in size. 

Once the dough has risen, roll it out on a lightly floured surface until ½ thick.  Using a doughnut cutter (if you don’t have a doughnut cutter, you can use 2 biscuit cutters – 1 that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left.  Gather up the scraps and roll out again.  Cut out the doughnuts again until there's no dough left. (Just remember, the more you gather up the scraps and roll them out again, the tougher the dough will get.)

Place the doughnuts on a baking sheet lined with parchment paper, about 2 inches apart.  Cover with a clean towel and let sit for about 45 minutes.

Preheat the oven 375 degrees F. 

Place the baking sheets in the oven on the middle rack and bake for 7 minutes, until lightly golden brown.  Be careful to not overbake; you want them to be light and doughy inside.  Let cool for about 5 minutes until ready to top with either the glaze or cinnamon sugar topping.

While the doughnuts are cooling make the glaze and/or cinnamon sugar glaze.  Each recipe makes enough to cover all the doughnuts.  I made a half recipe of each and topped half of the doughnuts with each topping.  Or you can choose to just do one of topping for all the doughnuts. (I suggest making the cinnamon sugar topping while the donuts are baking and making the glaze while they're cooling because the glaze harden quickly.)

To make the glaze:

Combine the milk and the vanilla in a small saucepan.  Heat over low heat until just warmed.  Slowly add in the confectioners sugar and whisk until the mixture is smooth.  Remove the glaze from the heat and place over a bowl of warm water.

To glaze the doughnuts, dip them halfway into the glaze and place on a draining/cooling rack set over a baking sheet.  Sprinkle with sprinkles if desired.  Let set for about 10 minutes.

To make the cinnamon sugar topping:

Melt the butter, and place in a small bowl.  Combine the sugar and cinnamon in a separate medium sized bowl. 

To top the doughnuts with cinnamon sugar, dip the halfway into the melted butter.  Then dip them into the cinnamon-sugar mixture.  Set on a draining/cooling rack to set, about 5 minutes.

      
     Monkey and J devoured these so quickly I had to steal J's plate in order to get a picture.  Monkey hid in her fort with her donuts, and at first refused to let me take her picture.  We both knew she's too much of a ham in order for that to last long, though.

"My donut!"

     

It's the Final Countdown

      Since my English class is in the online format, it will officially end tomorrow.  However, being the nerd that I am, I already submitted my final paper and received my grade on it.  I officially have a 100 in the class.  Tomorrow the rest of my finals kick off with my A&P II lab final.  I'm not as confident about that one, considering I had to leave the room when they started dissecting the cat, but I'm sure it will be fine.  It's crazy to think that another semester is coming to a close.  This was supposed to be my last semester of prerequisites before I entered the Associate's Degree program at MGCCC, but plans have changed slightly.  Thanks to a chance conversation with a friend from school I discovered that I'm only 3 classes from entering the Bachelor's program at a university up the road a ways.  I will take two of those courses this summer, and then the last one will be in the fall.  Hopefully, I will be accepted into the program Spring 2014, and I will graduate with a Bachelor's Aug. 2015.  I'm a little hesitant in my excitement as I haven't officially been accepted into the program yet.  I'll turn in my application after the summer semester, and hopefully I'll get good news.
     Summer semester will not equal less time at home, however.  I will be taking a hybrid class and a night class, so I will get to be at home with my Monkey during the day.  I'm looking forward to that immensely, and my Crafty Kids board on Pinterest is about to explode.  Quality time has been a little scarce with all the preparations for finals, so tonight we went on a family run, and then we stopped and looked for blackberries.  It was nice to get out and spend time with my loved ones.  There's not enough of that anymore these days.
     Well enough of my blabbing.  I do have a recipe to share with y'all, since my random cat post was lacking in that area.  In honor of me finally taking my mother's advice for the first time ever,  I'm going to post her Crawfish Pie recipe that is to die for!!!  (But only if y'all promise not to tell her; I don't want her thinking she needs to give me more advice.)

Mom's Crawfish Pie
1/2 cup butter (1 stick)
1 large onion, chopped
2 cloves garlic, minced
1/2 bell pepper, chopped
2 ribs celery, chopped
1/4 cup green onions, sliced
1 can cream of celery soup
4 TBS tomato sauce
1 lb crawfish (or shrimp)
1/4 cup parsley flakes
1/2 cup seasoned bread crumbs
Tony's to taste
1 egg, beaten
1 cup milk
2 (9") pie shells

   Saute onion, garlic, bell pepper, celery, and green onions in the butter until tender and onions are transparent.  Add cream of celery and tomato sauce, crawfish, and parsley flakes.  Cook slowly for 10 minutes.  Turn off heat.  Add breadcrumbs, Tony's, egg, and milk.  Pour into pie shells.  Bake at 350 degrees for 30 minutes.

Enjoy!

Seriously, though, if you make anything I've posted, make this!  This is one of those down-home recipes I crave when I start feeling homesick.

There's really no point to this post....

     My brain is fried.  I just had a study marathon weekend (minus some much needed girl time yesterday), and I need a break from all this higher level thinking.  Which is why tonight's post will be nothing but fluff brought to you courtesy of my sweet foster babies.  Enjoy!

     Yes, I realize that I just added to the already overcrowded realm of cat memes, but they're so cute.  Seriously though, these sweet babies will be available for adoption through the HSSM in about 4 weeks, and they deserve a good forever home.

How to Survive a Zombie Attack

     This morning my team and I headed off to fight the oncoming wave of zombies in Gulfport.  My team, DOA (Dead on Arrival) consisted of myself, my husband, my little brother, my older sister, and her husband.  We arrived to what looked like just another 5K, with one major difference:

   
     Zombies!  Playing bagpipes?  Well, just this one at least.  The rest were trying to steal the tags we were wearing around our waists.  The goal is to finish with at least one tag per team.  We started with three tags per team member, so a total of fifteen tags.  You'd think it would be easy, but it wasn't.  We crawled under chicken wire, slid down a wet slope, ran through zombie-infested woods, and waded through deep mud holes all before we were halfway to the finish line.  At this point J lost both of his shoes, and as he searched for them a zombie came up behind him to snatch his remaining two tags.  I had lost all of mine, so I shouted for him to look out, and ran to block the zombie.  That's when we found out that not all the zombies on this run would be the slow, easily avoided "walkers".  This one took off after him, and chased him deeper into the course.  She finally gave up, and J kept his two tags, but it had cost him his shoes. Our team took the moment to regroup, and we found we were down to 3 tags total.  J had two, and my sister had one.  As my little brother and I went back to search for J's missing shoes, the rest caught their breaths in preparation for what was next.  The zombie who was guarding the mud pit that ate J's shoes gave us a good tip.  If we could snatch a tag back from a zombie or find one on the course, we could keep it and have a better chance of surviving.  I ran back to the group with the news.  J left his remaining tags with the group and returned to the mud pit with me to regain a few more.

Wading through the muck.

That's not a tag!

   
     He didn't find any tags, but he did get one shoe back.  He was a champ and decided to continue the course in his socks.  After that point the zombies became more and more aggressive.  As did we.  After making it out of the muck in the woods, my brother and I decided to double back to sneak up on a zombie who had a handful of tags in her fist.  Her back was to us as we approached, and I was reaching out to grab a tag from her when another runner shouted for her to look out.  The zombie turned in time to move the tags from my grasp, and the other runner used that as her chance to get past with her last tag still attached to her waist.  Frustrated, we moved on.

     At this point we were adopted by some little teenager who had left his dad in the beginning.  This kid helped us block off zombies, and tried to help us win back some tags a time or two.  As our group moved from the zombie infested woods to the open grass, we saw the next obstacle: a series of hay bales you had to climb only to get to the other side where zombies on steroids were waiting for you.  My little brother and I decided we would be the blockers for J.  We were successful in getting him through the first batch of zombies with both tags in tact, but  when we went back for my sister, J decided to go ahead alone.  He lost both of his tags, and my sister lost her last one.  Thinking we were near the finish line, we accepted defeat and assumed the zombie position.

I don't make a good zombie.

     We were wrong to think it was over.  Just ahead was a mock quicksand pit made of water and cornstarch with two zombies.  We noticed another group that only had one tag left, so we figured what the heck, we'll help them guard their last tag and hopefully find another one in the bargain.

Digging through the muck.

     My sister went into full country girl mode when one of the tutued zombies tried to steal the tag off the other team.  She tackled her, and almost won the tag back, but then she lost her footing in the goo and had to let it go.  She tried really hard to find another one though.  Soon we had to accept defeat again and move on.  This is where our luck started to turn around.  We came to the next station, where we could shoot paintball guns at zombies in an attempt to hit them in the head and win back a tag.  Our men were successful, as were a few members of the other group.  We continued on with a new spring in our step.

J took out a zombie with a head shot on the first try.

Our men are heroes.

     After this our two groups merged into one machine in survival mode.  We made it through the next group of nurses/doctors-turned-zombies.  Then we came to another tag challenge where we would have two shots to shoot a real (moving) zombie in the head with a Nerf bow and arrow.  I'll admit here that my archery skills are nonexistent.  The zombie in footie pajamas actually laughed at me.  No one won back a tag on this challenge, but we found a few more along the way.  Before we rounded the next curve we tallied it up, and we found that everyone had a tag but me.  We then had to jump a few hurdles with zombies waiting between each jump, and J lost his hard-won tag.  I suddenly became a bodyguard for my little brother as he went through the last obstacle.  Finally we ran into the last zombie of the race.  Although I knew I'd be considered a survivor because my teammates had tags, I couldn't help but want to finish with a  tag of my own.  So when I noticed that the zombie facing me had a tag between his teeth, I grinned.  He grinned back when he saw what I was thinking, and I lunged at him.  He swerved, but I was determined not to be thwarted again.  I tackled him, got him on the ground, and literally ripped the tag from his teeth.  I was more proud of that tag than anything else, teeth marks and all.  We finally crossed the finish line as survivors.  The team we adopted made it through alive as well.  It was such a fun-filled day, and we all enjoyed ourselves immensely.

     We did lose one along the way...

RIP J's shoes June 2008-April 2013

     But we managed to survive...

Or did we?

Coming soon: How to Survive a Zombie Attack, the video.

*If anyone is interested, here is the link to the Zombie Run.  Proceeds benefit the Smile Train, which helps children with cleft pallets get corrective surgery.*