#FirstFrosty Wendy’s Giveaway!

For the last few years, 50 cents from each Wendy’s Frosty purchase has been donated to the Dave Thomas Foundation for Adoption on Father’s Day weekend. These donations are used to benefit the cause of Wendy’s Wonderful Kids, which is a program that helps foster children in need find great homes.

Even though Father’s Day has passed for the year, you can still support a great cause.

On Facebook & Twitter – Use the hashtag #FirstFrosty and share your first Frosty memories. For each story, image or video, Wendy’s will donate $1, up to $50,000.

Don’t have a First Frosty experience? Oh, you’ve missed out then but that’s ok! Here on the blog I’m giving away $15 worth of Wendy’s gift cards so you can treat yourself, your kids, the mailman…whoever needs a cool treat this summer.

To enter, leave a comment detailing your favorite thing about summer! Entries will be accepted until 10 p.m. CT on Friday, June 21st. The winner will be chosen via random drawing and the cards will be shipped that following Monday.

Giveaway open to all U.S. Residents 18 and older!

Wendy’s sent me a gift card to participate in this promotion. All thoughts and opinions are my own, as if you doubted that.

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UPDATE: Our winner is #2, Kaycie! Congrats, Kaycie. I’m sure these cards will come in handy for those cravings. :) 

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For my husband, with love and respect on Father’s Day, 2013

daddy and boys

You know, I really wasn’t sure what sort of father my husband would turn out to be. I thought, given his upbringing, that he might be a bit strict. But then I wondered if, given his upbringing, that he’d turn out to be quite lenient, in that “I’m never going to be my father” type of way.

Turns out it’s sort of both. While my sons may later be given permission to pierce their ears and color their hair purple and listen to whatever music society deems shocking in that era, they will be expected to do so while saying yes ma’am, no sir, completing their chores and doing well in school.

But, while I didn’t know what to expect when it came to my husband’s take on discipline, I was not surprised at all when it came the amount of affection he’s shown his boys.

My three guys can’t get enough snuggles, enough tickling, enough “I love yous” from one another throughout the day. The oldest greets his daddy with a shriek of pure joy when he seems him come in the door at the end of the work day, and the baby always has a grin and a few gurgles for him.

It’s not just affection with the boys – my husband believes one of the best things a man can do for his children is love their mother and for that I am truly blessed. He works hard at a dangerous job that is both physically and mentally demanding in order to provide us with a comfortable lifestyle. He spends time in prayer for our family and plans constantly for our future.

And, as he demonstrated tonight – he looks out for our safety.

After a completely slothful day at home during which we stayed in our pajamas, ate a bunch of junk food and just generally wallowed about like swine (save for a brief ER visit when the oldest fell and whacked his head on a door frame) we began settling in for the night.

Suddenly, the dogs began to bark. The barks turned into snarls – noises that always let us know something is definitely not kosher.

My husband rushed outside in his underwear, armed with only a small dachshund, to find that the spokesmodel for Faces of Meth had wandered into our carport.

She was scrawny, toothless and haggard and she asked him for a cigarette and directions to Wal-mart. He replied that he had neither, and that he couldn’t help her.

I was still inside, oblivious to our unwelcome visitor, when I heard the dogs begin to growl again. I thought it quite strange since he was already out there, and I poked my head out the door to see him still trying to respectfully turn the woman away.

As she gave one sad story after another in her erratic, slurred speech, he continued to address her as ma’am but refused to let her any closer to our door. I watched him for a little while longer, torn between his pity for the woman and his determination to protect his family before I chimed in and told her that the police station was about a quarter of a mile that way and perhaps she should head that way if she needed help.

The police met her at the end of the road, having apparently been summoned earlier by a neighbor. We left them to their business and headed back inside, praising the dogs and locking down the place.

He took the oldest to bed with him while I tried to unwind by cleaning the kitchen. While I put away dishes I marveled at the tremendous effort he always puts into trying to do the right thing. In his jobs as a parent, a husband, an employee and yes, even as a man dealing with a late-night junkie trespasser, he does his best to treat people with respect, to be a man his sons can look up to.

So Happy Father’s Day, honey. We love you and appreciate you so much, and we wish you a mulligan on your relaxing day with hopefully no head injuries or toothless meth addicts. Oh, and may the Royals beat the Rays. Muah.

Seventh Generation – for my new generation

When you have a baby, it can be overwhelming to face the piles of stuff you suddenly accumulate. Diapers, pacifiers, bottles – you can (and will) fill up every nook and cranny of your house with this stuff.

Over time though, you require less and less. Piece by piece the baby junk disappears, replaced by more toys than you ever thought you could fit in your living room. Teensy bodysuits give way to t-shirts that were just WAY TOO BIG when you bought them off the clearance rack a year ago, but now strain to cover your kid’s belly, bulging with chocolate milk and chicken nuggets…and a gallon of ketchup.

But one thing remains. Once you’ve discovered the awesomeness of having baby wipes around at all times, you’ll never let them go.

I never put much thought into the existence of baby wipes until I had the baby, of course. Now I’m not sure how I lived without them.

They’re stashed in my purse.

Seventh Generation Free & Clear Wipes

They peek out of shelves in the bathroom.

Seventh Generation Free & Clear Wipes

They’re always easily accessible for my toddler to grab one so he can “yipe my nose.”

Seventh Generation Free & Clear Wipes

I hoard stacks of them in closets and pantries and go to great pains to ensure I never run out of them.

Since I have so many uses for them and they touch all manner of body parts (and even sometimes furniture – I’ll admit to using them for a quick dust here and there) I like my wipes to free of anything smelly. They need to be big enough and thick enough to do some damage to gross messes. Most importantly, they need to be gentle so my eczema-prone husband and son won’t poof up into giant rashy monsters after using them.

Seventh Generation fulfills my needs with a great product, their Free & Clear wipe, available in stashable 64-count packs as well as 256-count mega-packs that combine gentle, cloth-like performance with the thickness you need to wipe away little (and big) messes. They are free of alcohol, dyes, synthetic fragrances, parabens and phthalates.

These wipes have been redesigned with 70% reduced plastic use through the use of plant materials and are larger, thicker and softer than their earlier version.

We’re expecting a new baby anytime now (You hear that, baby? ANY. TIME. NOW.) and would love to celebrate that by giving away a free 64-count pack of Seventh Generation Free & Clear Baby Wipes to one lucky reader!

To enter, leave a comment with your best baby tip. The giveaway will end Friday, March 15th at 11:59 Central. The winner will be chosen via Random.org. Please allow 4-6 weeks for fulfillment of the prize. This giveaway is open to US residents 18 and older only, please.

I was provided this product for review by Seventh Generation. While I have been compensated by both Seventh Generation and The Motherhood, all opinions are my own. As if you doubted that.

UPDATE: Congratulations to Alina, comment #7! Send me your mailing address and Seventh Generation will have those wipes headed your way!

 

Random recipe: Divinity

When I think of my great-grandmother, Grandma “Bridge City,” I think of the color red. I think of the blessings she had in the form of children, grandchildren, great-grandchildren and great-great-grandchildren who she got to meet. And at Christmastime, I think about her candy making. I remember standing in her kitchen – a kitchen that would one day be my own – and watching her set out plates of divinity, fudge and bon bons that we would portion out into little tins to give away.

Food is a love language in my family, one that we all speak fluently, one that clearly communicates across the generations. We’ve passed down techniques and recipes to use for pork roasts, gumbo, and even a “birthday cake” for baby Jesus. And although the family is split into two factions over how dumplins should be made (Flat! NO! Puffy!) we still unite in our love for all things foodie.

This year I thought I’d resurrect my great-grandmother’s Christmas candy craze and try my hand at making divinity. It’s basically a cross between a pure puff of sugar and a meringue. Some people put nuts in theirs, some like to add food coloring to make a pretty pastel presentation. Either way, divinity should be smooth and melt in your mouth. It might be one of the most delightful things you could eat for the holidays.

It’s also one of the most dreadfully difficult things to make just right.

I mean, sure, there’s a recipe. Recipes are fail-proof, right? Just follow the directions. Pffffttthhht. Not with divinity.

With divinity, you have to get lucky. You have to be blessed. You can’t make it on a humid day. You have to beat it just right. Otherwise, you just end up with polar bear poop.

Sadly, I was neither lucky nor blessed at my first divinity attempt. I followed Paula Deens’ recipe, cooked the sugar to 248 degrees, beat the sugar and egg whites until glossy and…plop.

Paula Deen, you are drunk.

According to the rest of the internet food world, there is no way your recipe will work because A) the sugar never got hot enough and B) you’re supposed to beat the cooked sugar and whipped egg whites until they STOP being glossy. You beat them like a redheaded stepchild. You beat them until your stand mixer begs you to stop.

I had better luck with my second try – cooking the sugar mixture to 260 degrees and beating the ever-loving hell out of the cooked sugar and whipped egg whites. When the candies set up and cooled and took a nibble off of the end of one and was instantly transported back to my great-grandmother’s kitchen. They were perfect, and I felt triumphant and somewhat redeemed.

Christmas Divinity

2 1/2 cups white granulated sugar

1/2 cup light corn syrup 

1/2 cup water

1/4 tsp salt

2 egg whites, room temperature

1 tsp vanilla extract

nuts (optional)

food coloring (optional)

There are a few really important techniques to remember when making divinity. First, make sure all bowls and utensils are clean, dry and free of any debris. Second, don’t make this on a rainy day or if you live in Florida. Humidity equals polar bear poop. Third, make sure your eggs are at room temperature. Fourth, get a candy thermometer. Don’t even try to eyeball this.

Clip your candy thermometer to the side of a saucepan and boil the sugar, corn syrup, water and salt to 260 degrees. It will look like boiling glass.

While you are waiting for the sugar to boil, beat the egg whites in your mixer until they begin to form stiff peaks.

Once the sugar has reached 260 degrees, slowly stream it down the side of the bowl into the egg whites while the mixer is on high. Continue to beat the mixture until oh, about Tuesday. Seriously, beat it forever. I’m not going to give you an exact amount of time, just leave that sucker on high and go paint your toenails.

Ok, maybe not that long, but you get the drift. When the mixture starts to become a little less shiny, turn it off and lift up the beater. The candy should form a column from beater to bowl on its own. If it drizzles back down into the bowl, it’s not ready. Beat it some more. Read a magazine. Take the dog for a walk.

WAIT. STOP. IT’S READY.

Add your vanilla. Stir it in along with any food coloring or nuts you want to add. Quickly, take the beater out and set the bowl down next to some non-stick foil or wax paper. Dip a spoon in cold water and scoop out some of the mixture. The texture will be unlike anything else you’ve ever scooped – sort of marshmallowy, kind of souffle-ish. You can make messy little dollops, or you can try to make them pretty by placing a pecan on top.

Let the divinity sit out and dry until you can handle it without it sticking to your fingers. Now, you can box it up and share it, or you can store it in an air-tight container in your nightstand where Santa can’t get his fat fingers on it.

 

“Still Thankful” Turkey Salad

Next-day turkey is kind of sad. It’s pretty dry at the point, white and bland and just sort of there in your fridge.

You could put it on some bread and make a sandwich, but no matter how many toppings you pile on, you’re still going to have this bite of cardboard poultry in there.

The turkey, it needs the salad treatment.

Most turkey salad recipes want you to put fruit in them. My husband won’t touch fruit, ever. If given the choice between eating an apple or giving up football, he’d happily sell his jerseys and his copies of Madden, and begin researching jai alai.

So I had to come up with my own salad recipe this morning, and it was pretty fantastic. Not even gonna fake modesty here, people.

(But there is a little bit of fruit juice in here. Shhhhhh.)

Mamamash’s “Still Thankful” Turkey Salad
(Makes 2 sandwiches)

½ cup mayonnaise
juice of ½ a lemon
1 tbsp Dijon mustard
½ tsp smoked paprika
½ tsp greek seasoning
salt & pepper to taste
¼ red onion, diced small
1 celery rib, diced small
1 cup chopped turkey, mixed white/dark (I like to finely shred the dark meat in the food processor and then leave the white meat in larger chunks.)

In a glass bowl, whisk together mayo, mustard, lemon juice and seasonings.

 

Fold in chopped veggies.

Pile on the meat, then give it a few more stirs.

Cover with plastic and let sit for at least an hour before serving.

Win a $50 gift card and FlatOut prize pack! #FlatoutPizza

Last week I had a lot of fun getting creative in the kitchen again thanks to FlatOut Flatbread, Walmart and The Motherhood. And I’d be telling a fib if I said we hadn’t indulged in a few more pizzas since then!

We’d really like for you to get to have your own fun too, so we’re giving away a FlatOut prize pack with all sorts of nifty goodies as well as a Walmart giftcard worth $50!

It’s super easy to enter – just leave a comment telling us about your favorite pizza topping.

This giveaway will be open until Friday, October 12 at 11:59 CST. The winner will be chosen via random number drawing. One entry per U.S. resident 18 or older, please!

UPDATE: Congratulations to the winner, Susi K of BocaFrau! 

I was selected by Flatout Flatbread and Walmart to participate in this sponsored recipe program through The Motherhood. While I have been compensated for my time and expenses, all opinions are my own. As if you doubted that.

Flavors of Fall with #FlatoutPizza

I’ve been in a bit of a kitchen slump lately, mostly because I lost my desire to be around food when I got pregnant earlier this summer. If it wasn’t bland and mostly pasta, I didn’t want it.

Now that I’m firmly ensconced in the second trimester, I’m truck-driver hungry. But what to make? The seasons have changed and so has the produce section. Unless I was going to make pumpkin everything, I needed some inspiration.

Luckily, Flatout Flatbread, The Motherhood and Wal-mart bailed me out. They challenged me to create a menu of fall-flavored pizzas using Flatout’s new line of Thin Crust Flatbread Artisan Pizza crusts, throw a well-decorated party and then show off some great pictures of my endeavors.

I had a great time doing my “research” for the menu. You guys, you can put pretty much anything on a pizza. But I wanted to combine flavors in a perfectly complimentary way and present them as my kitchen comeback.

I had planned to serve everything at a ladies-only picnic and wine tasting, but the timing of things didn’t quite work out. I’m super adaptable though, and changed things around to treat my overworked, exhausted husband to a romantic candlelit pizza dinner.

Yeah, but here’s the thing. “Romantic” and “candlelit” are pretty much impossible to achieve when there’s a toddler in the house who refuses to sleep because his daddy is home, a rare occasion lately.

So our (adaptable) little family sat down to juice in wineglasses and pizza on plastic plates to enjoy our fancy dinner.

I made four different pizzas, two with meat, one veggie and one dessert using three different crusts – Heritage Wheat, Rustic White and Spicy Italian.

We were all amazed at how light and crispy the crusts came out but also how well they held up the toppings. With 7 grams of protein and only 140 calories per flatbread, we felt like we were behaving ourselves nutritionally as well. Each pizza took about six minutes to make. (And about sixty seconds to consume!)

My husband was a bit apprehensive about a pizza with squash on it, but after I wheedled him into trying just a bite, he was hooked. Monkey was please with the dinner offerings, and even Frank went into elite begging mode.

If you’re looking for a new, quick way to make pizza for your family, look for Flatout’s Thin Crust Flatbread Artisan Pizza Crusts in the deli section of Wal-mart. In the meantime, check out my recipes below and stay tuned next week for a giveaway!

Chicken and Spinach Sausage with Sweet Peppers on Spicy Italian

2 links Chicken and Spinach Sausage, sliced
6 small sweet peppers
1 tbsp minced garlic
salt & pepper to taste
1 tbsp butter
4 tsp pizza sauce
½ cup shredded mozzarella
2 Flatout Spicy Italian Thin Crust Flatbread Artisan Pizza Crusts

Sauté sausage, peppers and garlic in butter until slightly browned. Salt and pepper to taste.

Place flatbreads on pan sprayed with olive oil.

Bake at 350 degrees for 3 minutes.Take the flatbreads out and spoon sauce over the middle. Sprinkle on cheese and place toppings over that.

Bake for another 3-5 minutes until cheese is bubbly and golden on the edges.

Roasted Butternut Squash and Red Onion on Rustic White

1 bag cubed butternut squash
½ red onion, sliced
½ cup Italian dressing
4 tbsp pizza sauce
1 cup shredded mozzarella
red pepper flakes (optional)
2 Flatout Rustic White Thin Crust Flatbread Artisan Pizza Crusts

Combine squash, onion and dressing then roast at 375 degrees for 20 minutes.

Place flatbreads on pan sprayed with olive oil. Bake at 350 degrees for 3 minutes.

Take the flatbreads out and spoon sauce over the middle. Sprinkle on cheese and place toppings over that.

Bake for another 3-5 minutes until cheese is bubbly and golden on the edges.

Prosciutto and Mushroom on Heritage Wheat

6 slices prosciutto, torn
1 cup sliced mushrooms
1 tbsp raspberry vinaigrette
½ cup shredded mozzarella
¼ cup shredded parmesan romano
2 Flatout Heritage Wheat Thin Crust Flatbread Artisan Pizza Crusts 

Place flatbreads on pan sprayed with olive oil. Bake at 350 degrees for 3 minutes.

Brush crust with raspberry vinaigrette. Sprinkle cheeses over the top then arrange the toppings over that.

Bake for another 3-5 minutes until cheese is bubbly and golden on the edges.

Apple, Cream Cheese and Toasted Walnut on Heritage Wheat

1 Honeycrisp apple, peeled, cored and diced
4 tbsp cream cheese
½ cup toasted walnut pieces
2 tbsp honey (optional)
2 Flatout Heritage Wheat Thin Crust Flatbread Artisan Pizza Crusts

Place flatbreads on pan sprayed with olive oil. Bake at 350 degrees for 3 minutes.
Spread a thin layer of cream cheese on the flatbreads. Sprinkle apples and walnut pieces over the top

Optional Bake: 350 degrees for an additional 3-5 minutes.

Optional Topping: Drizzle honey over the top after baking

I was selected by Flatout Flatbread and Wal-mart to participate in this sponsored recipe program through The Motherhood. While I have been compensated for my time and expenses, all opinions are my own. As if you doubted that.

Random recipe: Copycat 54th Street Gringo Dip

WHOA. Where’d all you folks come from? I mothballed this site awhile back and just left up the recipes, so I was surprised to see a huge uptick in visits this week. Can someone tell me what kind person sent you?

One of my favorite appetizers here in Kansas City is 54th Street’s Gringo Dip – a white cheese dip loaded with veggies and spice. They serve it with chips or waffle fries and it’s so good that when my sister comes to visit, we have to go eat there at least twice.

I’ve been wanting to make it at home for awhile, but never got around to it until the other day when my husband begged me to.

I peeked around the Internet for awhile and found a couple of efforts to replicate the dip, with one sit actually claiming to have the “recipe from the corporate cookbook.”

Haha, yeah. Right.

None of them were exactly what I was envisioned, mostly because they had too many ingredients or were too complicated in prep.

Anyway, this is my version. It’s not authentic, of course, but close, real close. It makes a lot bigger serving that you’d get at the restaurant, so it’s perfect for the upcoming football season. It requires almost no prep, since you buy everything prepackaged. Also, it has veggies. Sneaky, sneaky.

Gringo-ish Dip

1 lb Velveeta Queso Blanco, cubed
1 cup pepper jack cheese, shredded
½ cup shredded parmesan
16 oz container pico de gallo
1 cup milk
1 tsp cayenne
10 oz frozen chopped spinach, thawed and drained

In a saucepan, warm the cheeses, pico, milk and cayenne. Stir well until completely melted.

Add the spinach, taking care to separate the leaves.

Serve with chips, on nachos, or with waffle fries.

*Welcome Pinteresters!  For more tasty noms, try my Chicken Spaghetti. It’s a failproof kid pleaser. Or my Cheesy Chicken and Spinach Lasagna, guaranteed to get as much cheese in your mouth as possible. Wash it all down with my Mama’s Amaretto Slush for a frosty adult treat. Thanks for visiting!

Soup’s on Sunday: Kitchen Sink Pasta Salad

Man, it’s hot.

It’s hotter than two squirrels screwing in a wool sock. It’s so hot birds have to pull worms out of their holes with potholders.

It’s SO hot that I tied my mule in a field of corn, and the corn started popping and the mule thought it was snow and froze to death!

Just kidding. I don’t have a mule. Or corn. But damn, it’s hot.

I don’t remember the last time I turned on the oven, in fact. Everything we’ve eaten this summer (since mid-June at least) has either been nuked to within an inch of it’s life, slightly warmed over on the stove top or prepared by a chef in someone else’s kitchen.

Actually, I did end up having to boil some water the other day. I glared at the fire under the pot though, and I can tell you that a watched pot will boil, if it feels you staring at it with menace.

I had originally planned to feature my aunt’s Champagne Pasta Salad that my mom made when she was here last week, but I forgot what she did with the recipe, and seeing that she was in a wreck and all I figured I wouldn’t call and bug her for it.

She’s so high on pain meds anyway, it would probably come out like, “Boil two cups of mayonnaise and put the pasta in the toaster.”

Anyway, I made a pasta salad on Friday with that boiled water, but it wasn’t of the Champagne variety. It was more of a “Clean out the crisper before it all goes bad” sort of pasta salad.

And it was really, really good.

Kitchen Sink Pasta Salad

½ box bowtie pasta
1 box tricolor rotini
1 stalk celery
4 hearts of palm
1 zucchini
2 Roma tomatoes
1 onion
1 small jar marinated artichoke hearts
1 can black olives
6 pepperoncini
1 cup mayonnaise
2 tbsp Dijon mustard
2/3 bottle Italian dressing
Shaved Parmesan
House seasoning (I used Mrs. Dash this time)

Set a large pot of water to boil. Don’t forget the menacing glare.

Finely chop all the veggies, except for maybe the olives.

Boil the pasta til cooked but firm. Drain in a colander and rinse with cold water, set aside.

In a large bowl, whisk together the mayo, mustard and a little bit of the Italian dressing.

Pour the rest of the dressing over the pasta in the colander, distributing evenly.

Toss the veggies in the bowl with the mixed dressings, and coat evenly. Pour the pasta over that, and pull the dressing and veggies up through the middle with a wooden spoon. Be patient, it’ll get mixed.

The resulting salad will look a little bit watery at first, but the pasta will soak up more of the dressing while it chills.

Chill for at least 30 minutes, then season with house seasoning and cover liberally with parmesan.

#TreatItFwd: A #giveaway and a good cause

My two wild, wonderful weeks in Texas are drawing to a close and I’m on my way back to Kansas City this weekend, just in time to celebrate Father’s Day with my husband. I’m bringing some precious cargo with me – our son and our two oldest nephews, who will be staying for the rest of the month.

Our nephews are loved and doted on by all of us, and have been raised by a tight-knit clan who have always been there for them. There is a much different reality for so many kids out there. This weekend, we can help change that.

Now through Father’s Day, anyone can help children in foster care find permanent, loving homes. Continuing its Father’s Day Frosty Weekend tradition for the sixth year in a row, Wendy’s is inviting customers to help raise money for Wendy’s Wonderful Kids. This signature program of the Dave Thomas Foundation for Adoption is dedicated to finding permanent adoptive families for children in foster care.

During Father’s Day weekend (June 16 & 17) 50 cents from each Frosty purchase will be donated to the Dave Thomas Foundation for Adoption. These donations will be used to benefit the cause of Wendy’s Wonderful Kids, which is a program that helps foster children in need find great homes.

There are three ways to donate:

1. Buy any Frosty product: On Saturday, June 16 and Sunday, June 17, for each Frosty product purchased, participating Wendy’s will donate 50 cents to Wendy’s Wonderful Kids. (includes the original, parfaits, shakes and floats).

2. Use a mobile-friendly website to check in at Wendy’s: Wendy’s will donate 50-cents for every customer that checks in at Wendy’s restaurants during Father’s Day Weekend (June 16 and 17 only) using Wendy’s special mobile-friendly website found at www.wendys.com/treatitforward.

3. Re-tweet: Now through Father’s Day, re-tweet one of @Wendys special Twitter posts with the hashtag #TreatItFwd—and Wendy’s will make a 50-cent donation. You can even follow @Wendys on Twitter.

Here’s what I’m doing: I’m giving away a $10 Wendy’s Gift Card so you can go get a Frosty for dad. (Or yourself, whatever. I won’t tell him.) To enter, just leave a comment answering this very important question:

Dipping French fries in a Frosty: Yes or No?

You can earn an extra entry by Tweeting one of the following tweets. Be sure to leave another comment with the Tweet URL.

- Hey! @Wendys Father’s Day Frosty Weekend is almost here! RT if you are excited and to donate 50¢ to the @DTFA #TreatItFwd

-#TreatItFwd this weekend when you stop by @Wendys – buy a Frosty to help children in foster care find loving adoptive homes.

The giveaway will remain open until 10 p.m. ET on Sunday, June 17th. The winner will be chosen via Random.org and announced the next day.

UPDATE: The winner is…

#3, Katie! Congratulations, and thanks all for supporting a worthy cause!

I received a Wendy’s Gift Card as compensation for this post. All opinions are my own. As if you doubted that.