Holy shamrock, Batman!
I made this stew the other day, and it totally rocked my world. It’s a symphony of carrots, parsnips, and seriously-tender beef, all gloriously perfumed with dark beer, strong coffee, and bittersweet chocolate. In other words, it’s…The Most Delicious Stew In The World.
Don’t make me beg you to try this variation on the traditional “Beef and Guinness Stew.” It’s wonderful on day-one, and even better on days two and three. The flavors really come to life after you chill and reheat the stew.
Need a magical main course for St. Patrick’s Day or any day? Make this aromatic poetry. My step-by-step recipe:
To start, chop 5 strips of bacon, and set them aside.
Then, while ignoring the photo above, grab 3 carrots and 3 parsnips…
And peel and roughly slice them. Set aside.
Roughly chop a couple of onions, too, and set them aside.
Now take 2 1/2 pounds of cut-up chuck steak, and pat it dry with paper towels. Wet beef won’t brown properly.
Generously season the beef with kosher salt and grinds of black pepper.
There. Our prep-work is complete. Let’s cook our stew!
Heat a large skillet over a medium-low flame, add the chopped bacon, and let it cook until it colors slightly and renders its fat.
Transfer the bacon to a big purple pot.
Then add the seasoned beef to the skillet, and, working in batches if necessary, sear the beef in the bacon fat until it turns walnut brown on all sides. Add the beef to the large pot.
Next, saute the onions until soft and slightly caramelized — about 5 minutes or so. Transfer to the big pot.
Tip the carrots and parsnips into the skillet, and let them sit, undisturbed, until they start to caramelize — about 5 minutes per side. These caramelized veggies will take on a whole new dimension of flavor. Or “flavour,” if you happen to live Tunbridge Wells, England, just as my friend Harold does.
Hi Harold!
Oh, never mind. I don’t think Harold even reads this website.
But let’s escape Tunbridge Wells for now, and board a jet to Dublin. It’s beer-time, baby.
If you can find Guinness Stout where you shop, by all means purchase a large can of the stuff. Large, as in 14.6 ounces. Or, select a different brand of dark beer. My Lousy Local Supermarket® offered only Murphy’s Stout, so that is what I purchased. It worked out just fine.
Pour the beer into the hot skillet, and let it boil while you scrape up, with a wooden spatula, all the flavorful bits of meat and vegetables that have stuck to the pan. Add this yumminess to the other ingredients in the big pot.
Also add to the pot 1/3 cup strong coffee…
A squirt of local honey (about a teaspoon)…
And just enough low- (or no-) sodium beef stock to cover the ingredients. I used 2 1/2 cups of stock.
Add some thyme, too. I used fresh sprigs of the herb, but a 1/2 teaspoon of dried leaves will do the trick.
While clutching your pearls, fling 1 ounce of bittersweet chocolate into the pot. The chocolate will enhance and compliment the beer in the stew.
Bring the brew to a boil over high heat. Then cover the pot, lower the heat, and let the stew simmer quietly until the beef is meltingly-tender — about 2 hours.
When the stew is finished, thicken the broth. To do this, mix 1 generous tablespoon of cornstarch with 2 tablespoons water, and stir it into the simmering stew. The broth will thicken immediately. (Hate cornstarch? Use potato flakes or tapioca starch to the thicken the stew.)
Also, taste the stew for seasonings. You might like to add more salt.
Ahead of time note: If you are making this stew a day or two in advance, which I heartily recommend, let it cool, uncovered, to room temperature. Then cover the pot and refrigerate for up to 48 hours. Before serving, bring the stew to a bare simmer over a low flame.
For each serving, heap some mashed potatoes onto a plate or a shallow soup bowl…
And make a basin in the center.
Fill the basin with your chocolaty, beer-y, screamingly-delicious beef stew, and dig right in!
Here’s the printable:
This is my favorite stew for St. Patrick's Day. The cubes of meltingly-tender beef are subtly flavored with dark beer, bittersweet chocolate, strong coffee, and local honey. For the dreamiest flavor, prepare and cook the stew one day in advance of serving.
Ingredients
- 5 strips bacon, diced
- 2 1/2 lbs. chuck steak, cut into 1-inch pieces
- Kosher salt and freshly-ground black pepper
- 2 large onions, roughly chopped
- 3 carrots, peeled and cut on the bias into 1-inch slices
- 3 parsnips, peeled and cut on the bias into 1-inch slices
- A 14.6 oz can of dark stout beer, such as Guinness or Murphy's
- 1/3 cup strong brewed coffee
- 1 teaspoon local honey
- 2 1/2 cups beef broth
- 1/2 teaspoon dried thyme leaves (triple the amount for fresh leaves)
- 1 ounce bittersweet chocolate
- 1 tablespoon cornstarch blended with 2 tablespoons cold water
- Mashed potatoes, for serving
Instructions
- In a large skillet set over medium heat, cook the bacon until it colors slightly and renders its fat. Transfer the bacon to large pot or Dutch oven. Next, dry the beef with paper towels, and season generously with the salt and pepper. Brown the beef on all sides in the skillet, and transfer to the pot. Then put the onions in the skillet, and saute them until they soften -- about 5 minutes. Transfer to the pot. Then add the carrots and parsnips to the skillet, and let them cook until slightly caramelized -- about 5 minutes on each side. Into the pot they go. Finally, tip the beer into the skillet, and let it boil while you scrape up, with a wooden spoon or heat-proof spatula, all the bits of meat and vegetables that have stuck to the pan. Pour the beer into the pot, along with the coffee, honey, beef broth (use only enough to cover the ingredients), thyme, and chocolate.
- Bring the stew to a boil over high heat. Then cover the pot, reduce the heat, and let simmer quietly until the beef is meltingly tender -- 1 1/2 to 2 hours. Then stir in the cornstarch mixture to thicken the broth.
- For each serving, put a mound of mashed potatoes on a plate, and make a basin in the center of the potatoes. Fill the opening with a ladle or two of the beef stew. Delicious!
NOTE: Although the stew will be wonderful on the day you make it, it will be even better after it has chilled overnight. Reheat just to the simmering stage before serving.
Love to cook? Get my email updates. Be sure to post a comment, too. I love hearing from readers!
More deliciousness:
Whole Wheat Irish Soda Bread
Pea and Pinot Grigio Soup
Apple Salad with Pumpkin Bread Croutons
Pam H says
I can’t wait to try this, sounds yummy!
I giggled when I got to the “while clutching your pearls” part. Your posts always make me smile Kevin, thank you!!
Aimee says
OMG – Love all of the ingredients, including parsnips. I am SO making this!
Catharine R. says
I’m not a beer drinker, but I’m willing to buy a big can in order to make the stew. Chocolate. Sigh.
Brooklyn Bob says
Kevin, I’ve probably made 250 of your recipes over the years, and have never been disappointed. Definitely making this one for St. Paddy’s day.
sheila says
You had me at chocolate! Love everything you post, Kevin!
Jennifer S. says
Kevin, do you think the stew would be good on toasted Irish soda bread? I’ve been making the bread ever since you posted the recipe. So easy.
Kevin Lee Jacobs says
Hi Jennifer S. – Great idea there. I think toasted Irish soda bread would make a terrific serving-base for this stew. Enjoy!
Tracy says
Miraculously, I have every single one of the ingredients on hand. Any dish that doesn’t require makeup application and a trip to the market is first in line in my book! (Plus, I’m dying to try the stout and chocolate combination.). Thanks Kevin!
Brenda Johnson says
What a pot o’ gold this stew is!!!! I promise that this delightful combination of flavors will impress!!! What a unique twist on a “same old” classic…and that hint of sweetness, the richness from the stout and dark “hmmm what is that secret ingredient?” from the chocolate (really adds a depth to the flavor) The carrots and parsnips lend their own sweetness and flavors of course…. I just can’t say enough good things about this – the luck of the Irish will indeed be with you when you try this and serve this to your friends and family!!!! Thanks for sharing Kevin!!!!
Kevin Lee Jacobs says
Hi Tracy – Any dish that one can make in one’s pajamas is well worth the effort. Enjoy!
Hi Brenda – Thanks SO much for taste-testing the stew. (It was even more flavorful on the second day.)
Alyce Grover says
Beer and chocolate make the best chili too.
Beverly, zone 6, eastern PA says
My snowdrops look a bit different from yours, but naturalized waves of them are up and nodding their little heads in the breeze. That turquoise bowl just below the snowdrop photo stopped me in my tracks. Gorgeous!
No one will believe me if I tell them there is chocolate in their beef stew. But there is a lot of chocolate around here at all times so it’s a real possibility.
Abby Wilson says
The recipe sounds divine ( as always) but THE PURPLE POT? Be still my heart… I know Silver Fox wouldn’t like it , but I am kind of in love with you!
Kevin Lee Jacobs says
Hi Abby Wilson – Thank you!
cadkison says
I am going to try this stew, even though it is against my religion. I am faithful to the regular old Guinness.
Marianne says
This sounds heavenly! I’m not a beer drinker so I am hoping I can buy a single can/bottle at my local Publix.
Kim says
I love your blog. I know this a bold question. But given the state of our beautiful but in-trouble planet right now: Would you be willing to consider going vegan or at least more plant based? For example, I just read about one One Green Planet jackfruit may be the next beef/pork substitute. Also just learned about Aquafaba (cooked chickpea water) as a fab sub for eggs, think mayo and meringue. It’s a brave new world before us right now. You have a platform and a following in the world and are already in the recipe and growing vegies arenas. You have a sweet opportunity to make a difference. Just sayin’:)
Apryl says
I am going to make this stew. Can leftovers be frozen? I like to cook extra and freeze meals for days I’m too busy to cook.
Addie B in Florida says
As you know, I’m married to a Brit, so there’s always Guinness on hand. The stew sounds wonderful and I’ll certainly make it.
BTW, I made your Cabernet Sauvignon Chocolate cake and everyone nearly swooned, including me 🙂
And just so you know, that town in in England is Tunbridge Wells, with an “n” – I’ve been there.
Thank you for everything you say and do
Kevin Lee Jacobs says
Hi Marianne – I’m not a beer-drinker, either. But I love it in this stew!
Hi Apryl – Yes, you can freeze leftovers. Just let the stew cool, uncovered, to room temperature before freezing.
Hi Addie – Can’t believe I misspelled Tunbridge Wells, a place I’ve visited many times! Fixed now.
Marianne Sievers says
Trying this today with venison. Wish me luck!
Maggie says
Once I saw the “strong brewed coffee” in the recipe I “got it” about the chocolate. I remember the grannies, uncles and one grandpa in my family of great cooks using coffee in their chocolate cakes, brownies and more. They knew the secrets! When I left home and began to cook my chocolate desserts never tasted quite as rich and balanced as theirs……until I remembered the strong brewed coffee.
So Kevin, I am tempted beyond resistance. This is going to nourish our souls as well as our tummies.
Maggie says
Kevin, did I miss the recipe for your mashed potatoes? Seems they have some extras in them.
Dorothy R on Vancouver Island says
I received this receipt in your first email to me after I subscribed to your site, which by the way was love at first sight. I’m familiar with putting chocolate in meat and poultry dishes such as Chicken Mole, and have never been disappointed. I have family visiting for the week for a bit of a skiing vacation and thought this would be a great apres ski dinner. The only problem is one of my sisters cringes at the very mention of parsnips ( I suspect she may have been adopted because who in my famil does not like every root vegetable) so I’m looking for a substitute that would work just as well. Any suggestions?
lynn scarry says
Seriously going to do this one, can’t wait to get going, and thank you for the English spelling for flavour….from a totally worn out woman from Epsom who has just cut her grass for the first time this year! x
Kevin Lee Jacobs says
Hi Maggie – Yes, strong coffee and good chocolate are a match made in heaven. I stirred some freshly-minced parsley into the mashed potatoes — hence the delicious green specks.
Hi Dorothy R – You can certainly omit the parsnips, and add 3 extra carrots. Enjoy!
Leslie D says
Hi Kevin,
That stew sounds fabulous, and I am very hungry. I know about the coffee to enhance chocolate,
but would not have used the chocolate in beef stew, so special thanks for that. I have passed along your wonderful site to a good friend, who also loves cooking and gardening. It will be fun to share it with even more friends.
Thanks again, Kevin
(Please pass along ear scritches for Lily from me)
Joyce Platt says
Rainy day here – seems like a perfect day to try this yummy sounding stew!
Tiffany says
Genius recipe, Kevin. I think I am going to try it out after a trip to the grocery store later this week. It is sooooo rainy here today that I have my own private waterfall cascading down from my blueberry patch! It has also finished off the last of my blooming patch of snowdrops. I love snowdrops. They are a harbinger.
blake says
question: when you put the coffee in the chocolate cake, can you taste the coffee, because I do not like the taste of coffee but I am always looking for ways to improve the richness of my chocolate cakes. Same with the stew, will it have a strong beer taste?
Kevin Lee Jacobs says
Hi Blake – When added to a chocolate cake recipe, a little coffee boosts the flavor of the chocolate. Regarding the stew, it does not have a strong beer taste. The flavorings are subtle — and wonderful.
Rosemary says
Hi Kevin,
Couldn’t wait to make this and had all ingredients On hand, except for the stewing beef. When I say I couldn’t wait, I was serious. I sacrificed the corned beef brisket and offered it to the pressure cooker. Halfway through (75 mins), I added the vegetables. The spuds are now on the boil and they’d better hurry because the brisket is sooooooo good I’ve had to put it out of sight before it disappears and forces the potatoes to be repurposed as rhe base for a ‘cream of ‘ leek soup.
Thanks so much for this wonderful meal.
You are a treasure !!!!!
Happy St. Pat’s and may the Luck of the Irish be with you.
Jinx says
Any time I see a recipe using strong coffee, I go for it. And, the best brisket in the world is cooked with half a cup of strong, strong powdered coffee! Season your meat, pour the coffedd around and over the meat, cover and cook at 200 degrees until meat is falling apart. I’m a Texan and as long as I can remember my folks cooked their roasts and briskets this way and now that I’mm 88 I’ve passed this on to grand and great kids, they all love the flavors too! Try it!
Kevin Lee Jacobs says
Hi Rosemary – Happy to know this recipe worked with corned beef brisket. Thanks SO much for passing on the good news!
Hi Jinx (hijinx?) Brisket with powdered coffee. On my to-try list!
Daisy says
I love that you give step by step instructions on the website. It always encourages me to try your wonderful recipes. It was yummy. My 8 yr old loved the mashed potato basin and the beef was nice. 🙂
Suzy says
Hi Kevin, I love your website and this recipe has heavenly ingredients. My question is about the chocolate and coffee; I can’t have caffeine at night, so I’m wondering if the cooking dissipates the effect of the caffeine like it does with alcohol, or would this keep me awake? If so, I will make it and have it for lunch.
Ellen Bryson says
Wow! This is the best stew ever and even better today which is day 2. It is rich and just slightly sweet. Also super easy to make too. I put mine in a big red pot and it still turned out beautifully 🙂 Thank you, Kevin.
Kevin Lee Jacobs says
Hi Daisy – Glad you liked the stew!
Hi Suzy – Probably not enough coffee in this stew to keep you awake. But if you are concerned, feel free to use a decaffeinated variety.
Hi Ellen Bryson – Music to my ears. Thanks so much for your review!
Dale says
I am drooling just reading this and I am totally full from dinner too! Going to make it on my day off Wednesday so it can improve flavored to be enjoyed on St Paddy’s Day!! Thanks so much.
Kenneth Fechtler says
I will be trying this real soon. By the way I like Murphy Stout.
This looks like it may become one of my favorites. Time to push Suzy out of my kitchen.I post a fallow up when I’m rubbing my tummy.
Wendy says
Interesting combination of flavors. Mine’s a bit different, but I will try yours. I dredge the stew beef with flour, seasoned with S+P, a bit of onion powder, a just a bit of ground cloves. I render any beef fat in the pot first, if not available use unsalted butter and/or EVOO. Not canola (developed as an industrial lubricant) not corn oil or soybean oil. yuck! Bacon fat would be okay, too. First, cook down diced onion (I prefer large Texas white) in the fat, then remove and set aside. Brown the dredged beef on all sides, remove and reserve. De-glaze pan with at least 1 cup of (California family) Hearty Burgundy and scrape the browned bits off the bottom of the pan. Return reserved ingredients to the pan, add enough water to cover, and simmer until the whole house smells good and the neighbors are begging to be invited. Add whatever vegetables (carrots, potatoes, turnip, green beans, what have you) you prefer near the end of the cooking time, maybe 20 min. before you plan to serve.
Denise McInerney says
Wow, I’ve been making stew from my mom’s recipe for years and it’s really good, but your version looks fantastic! I can’t wait to give it a try. My husband adores mashed potatoes and I suspect your plating suggestion will be a huge hit.
Kevin, I really appreciate the extra little tips you add to your recipes, like the fact that wet beef won’t brown properly (I’ve been patting the meat dry but never understood the reason behind this.) And while many recipes say to brown or sear the beef on all sides, this is the first time I’ve heard anyone specify “walnut color” which immediately gives me a clear mental image of how it should look.
Your blog is the very first one I ever subscribed to and remains one of the few I pounce on as soon as it hits my inbox. Your posts and positive attitude never fail to brighten up my day. Thanks for all the brilliant recipes and please keep them coming. Erin Go Bragh!
Teresa Whalen says
The mashed potato base looks equally as delicious! Could you send me link for your recipe?
Janet Metzger says
Cool! A stew close enough to what I can make that I can do this! ONLY I add dessert into the stew pot! great idea! (like a mole? or a tomato chocolate cake?)
THANK YOU, Kevin!
Sally says
OMG, I had my parents over last night and made this Irish Stew with the mashed potato. Best stew I have ever had!!! Tonight we are having left over stew on polenta. Thanks so much for that recipe. It is a keeper.
Kevin Lee Jacobs says
Hi Denise – Glad you enjoy my step-by-steps. Sometimes the beauty of a dish is in the little details.
Hi Theresa – Thanks for asking. I’ll post my recipe for mashed potatoes soon.
Hi Sally – I’m SO glad you tried — and liked — the stew!
madaline bessing says
Oh, Kevin, what a delicious aroma is wafting out of my kitchen at 1 hr & 45 minutes into the cooking of this incredible stew. I may eat a taste of it tomorrow, but it’s really gonna knock the socks (and probably a few other garments) off the folks who are coming over Saturday for our belated but certainly heartfelt St. Paddy’s Day, first day of spring, celebration. Thank you, thank you! Angel wings to all!
polly says
I made this for dinner last night. ONE change. I used venison tenderloin instead of beef. It was a MAJOR hit. Beer, choc, coffee, honey??? Who woulda thunk it ??? This one goes into our FAMILY recipe book…you know the one… if i tell ya i gotta . . . .
Thanks Kevin…EXCELLENT !
Kerry says
Best stew ever! Thanks Kevin, this one goes in the recipe box for sure.
Kevin Lee Jacobs says
Hi Madaline, Polly, and Kerry – thanks for the reviews! Music to my ears.
Wendy says
I love, Love, LOVE that the broth/stock you used is my favorite of ALL TIME! Excellent, unadulterated product, made only with the ingredients you might have in your own home! The turkey stock is a MUST for Thanksgiving, from stuffing/dressing to gravy! NO MSG, or preservatives, or anything bad!
Judy says
Just a thought, instead of mashed potatoes how about a heaping serving of colcannon, topped with the Irish stew. Ohhhh be still my Irish heart.
Anne says
Being gluten intolerant I’m wondering how the taste might change without the stout. Anyone know?
Kevin Lee Jacobs says
Hi Anne – You’ll definitely want to use beer in this recipe. Fortunately, there are lots of gluten-free beers on the market! Here’s but a sampling, courtesy of Bon Apetit. Hope this helps!
Suzi Fox says
Your recipe is printed & in the purse heading to the store for ingredients. My pot may not be purple. However, I will fling my chocolate with flare and pat my beef dry and my Beagle and I will both bay out an Irish tune as we cook. We always love your writing….I think there are two writers in your family. Your work Kevin brings such happiness to so many.
Happy day & cooking. Keep up the good work.
Ellie says
I just LOVE how you describe the making of the recipes you provide…always with just the right touch of humor and the best photos to illustrate each step. Brilliant!!
Judy Leroux says
Okay have to make that one. I also have say we just bought a Harvest Right Freeze Dryer. You want to save some these yummy dishes Kevin makes for a rainy/snowy day, this works amazingly well. You put the product on the shelf, fill up the dryer, close it up and the next day it is preserved vitamins, incredible flavor and all. When you want to have at another meal pull it out , uncover it add a bit of water and heat it up. Bamm dinner, like fresh!!!
Meals done like this and packed can last up to 25years. If you camp and hike, you have a great meal while being in the woods.
I am not plugging Harvest Right, however, in this country we waste a huge amount of food, and appliances like this help prevent the loss of a healthy meal, help on those days you want a good goody, after working your tail off, or have unexpected guests, your ready in a little bit of time. Then like Kevin you appear to create magic!
kathy passie says
This sounds FAB! Will make it this week end.. and for dessert… CHOCOLATE GUINESS CAKE!
What a perfect meal!
Nancy Wolff says
This stew sounds amazing, Love the addition of coffee and chocolate! What’s not to like!
Marie says
Is that champ under that stew?
Quinn-Columba says
Making this today for St Paddy’s tomorrow. I had bittersweet chocolate chips, which are apparently 54 chips to the ounce. I lacked a purple pot, but my beautiful turquoise creuset subbed in nicely. We also used local organic award-winning stout in lieu of Guinness.
Can’t wait to try it!
Nancy Fopeano says
This stew atop a mound of buttery Colcannon with a side of stout is pure Irish decadence!
Nicki Butala says
Hi, Kevin – I made this stew this past weekend and, WOW, it was fantastic! Thank you for the recipe. Only problem is the leftover chocolate. Then I ate that too. My hips were happier. Love your site, Kevin!
Kevin Lee Jacobs says
Hi Nicki Butala – Glad you liked the stew, and that you found a sensible use for the leftover chocolate!
Willa Nemetz says
Kevin, I’ve just finished your Thyme and Wine Beef Stew and I can’t wait to try this recipe!
Patricia Crosby says
“While clutching your pearls.” Makes everything better. Still laughing and chuckling.
Katie Garrett says
I discovered you not long ago. All your recipes sound good but parsnips are a favorite of mine so I had to try the stew. It is wonderful! Thank you so much.
Donna says
Hello Kevin! I really enjoyed all the comments about this stew. I truly want to make it. My concern is the beer. I would be serving this to a person who is a confirmed alcoholic. Is there a problem using beer in this recipe?
Paula H says
I encourage everyone to take Kevin’s advice and wait a day or so to eat this stew. I made it yesterday, and was a tad underwhelmed, but I planned to eat it tonight, and wow what a difference a day made. What a rich, robust stew. The great thing too is that I always have most of these ingredients on hand. I made one change: I bought a 3 pound chuck roast, and because I hate browning cubes of beef, I cut it into 4 chunks and seared them and then just followed the recipe as listed. I figured it was just like pot roast. I did simmer it one hour longer and the result was tender and juicy meat. Just used a fork to break up the meat into smaller pieces before I reheated it today. Loved it with mashed potatoes!
Kevin Lee Jacobs says
Hi Paula H – Yes, waiting a day or two before serving makes all the difference. So glad you enjoyed the stew!
Elisa says
Hello Kevin: your stew sounds fabulous! However, we don’t eat pork; do you think the final outcome will be drastically altered if the bacon is omitted? Would you suggest using turkey bacon as an alternative?
Kevin Lee Jacobs says
Hi Elisa – I think that crispy bits of turkey bacon would be wonderful in this dish. Enjoy!
John says
I made this yesterday, for tonight’s meal (St Patrick’s Day). Wow. Fabulous!!!. I even sent some over to my neighbour’s home (80+) so they could enjoy it as well. Did I say, FABULOUS?
Karrie says
Lol, the pearls and the purple pot!
It’s my mission this week to gather ingredients and make this stew for St. Patty’s day. I just shared it on fb too.
I love your blog, Kevin! Keep it up. 🙂
Kevin Lee Jacobs says
Hi Karrie – Thank you for sharing the recipe with your FB friends!
Marie says
First of all, happy Saint Patrick’s day friends. Thank you for this is a beautiful recipe. I plan to make it this week. I will probably include a pinch of celery seeds to go with the carrots and onions. Or maybe some celeriac if available.
BTW, did you know that people from Cork really appreciate Murphys vs. Guinness which is a Dublin drink?
Kevin,
I just looked at your blue cheese dressing. Sounds fabulous.
Martha says
Hi Kevin, I made your awesome Beef Stew with Beer( Guinness) and without chocolate for St.Patrick’s Day . I wasn’t brave enough to try the chocolate ! Maybe next time. The meat was so tender and flavorful and the vegetables not too soft. Loved the mashed potatoes bowl to soak up the delicious broth ! Amazing ! Thanks for sharing !
Kevin Lee Jacobs says
Hi Martha – Glad you enjoyed it!