Women Beyond a Certain Age Podcast

Abby Dodge Talks Sheet Cakes!

Abby Dodge, is back! We find out all about her newest book, Sheet Cake: Easy One-Pan Recipes for Every Day and Every Occasion. Think you can’t make a gorgeous and delicious layer cake? Think again! Abby has a great system for making these easy. Included below is her recipe for Banana Buttermilk Cake with Vanilla Buttercream Frosting.
ABBY’S LINKS
Instagram: https://www.instagram.com/abbydodge/
Facebook: https://www.facebook.com/abbydodge
Website: http://www.abbydodge.com
Confessions of a Baking Nerd blog: http://www.abbydodge.com
Books: https://www.amazon.com/Abigail-Johnson-Dodge/e/B001ILKDFW
Ask Abby a baking question: http://www.abbydodge.com/contact/
BANANA BUTTERMILK CAKE
SERVES 12 TO 16
The banana-chocolate flavor combo continues to be a favorite at Dodge family birthday celebrations. Because it bakes up so quickly, this cake is perfect for weeknight dinners or parties
 
CAKE
2⅔ cups (12 oz/340 g) unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
2 sticks (1 cup/8 oz/227 g) unsalted butter, softened
1 cup (7 oz/198 g) granulated sugar
½ cup (3½ oz/99 g) packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 very ripe medium bananas, mashed (about 1 cup/9 oz/255 g)
½ cup (4¼ oz/120 g) buttermilk, at room temperature
 
ASSEMBLY AND SERVING
Vanilla Buttercream Frosting
Cake croutons or cakes, (recipe below) soft or toasted (optional)
Banana slices (optional)
 
BAKE THE CAKE
Position a rack in the center of the oven and preheat the oven to 350°F (180°C/gas mark 4). Lightly grease the bottom and sides of the half sheet pan. Line the bottom with parchment and lightly grease and flour the bottom and sides.
Combine the flour, baking powder, salt, and baking soda in a medium bowl and whisk until blended. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the granulated and brown sugars and continue beating on medium-high speed until fluffy and lighter in color, 2 to 3 more minutes.
Add 3 of the eggs, one at a time, beating until blended after each addition. Add the vanilla along with the remaining egg. Add one-third of the flour mixture and mix on low speed until just blended, about 30 seconds. Add the mashed bananas and mix until just blended, about 30 seconds more. Add another third of the flour mixture and mix on low speed until just blended, about 30 seconds. Add the buttermilk and mix until just blended, about 30 seconds. Add the remaining flour mixture and mix until just blended, about 30 seconds.
Scrape the batter into the prepared pan and, using an offset spatula, spread evenly. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
Unmold the cake, let cool, and cut out 3 circles or 4 rectangles.
 
ASSEMBLE AND SERVE THE CAKE
Fill and assemble the cake layers, using about half the buttercream on the bottom layers. Top with the final layer. Spread the remaining frosting on the top and sides of the cake.
Just before serving, scatter cake croutons and banana slices over the top of the cake, if desired.
 
flavor swaps
Marshmallow Chip Use the Vanilla: Marshmallow Frosting (full recipe, with Chocolate Chips add-in; pages 142 and 153) in place of the buttercream.
Toffee-Banana: Use the Vanilla Cream Cheese Frosting (full recipe, Brown Sugar variation; page 139) in place of the buttercream. Just before serving, gently press handfuls of toffee pieces around the sides of the cake to cover completely.
 
VANILLA BUTTRECREAM FROSTING
full recipe: makes about 5 cups (4 41⁄8 oz/1.25 kg)
¼ cup (1⅛ oz/32 g) unbleached all-purpose flour
1⅓ cups (10 4⁄5 oz/320 g) whole milk
1½ cups (10½ oz/298 g) granulated sugar
½ teaspoon table salt, plus more to taste
5 sticks (2½ cups/ 1¼ pounds/567 g) unsalted butter, at room temperature
2 to 3 tablespoons pure vanilla extract
half recipe: makes about 2 1⁄2 cups (22 oz/624 g)
2 tablespoons unbleached all-purpose flour
⅔ cup (52⁄5 oz/160 g) whole milk
¾ cup (5¼ oz/149 g) granulated sugar
¼ teaspoon table salt, plus more as needed
2½ sticks (1 cup plus4 tablespoons/10 oz/ 283 g) unsalted butter, at room temperature
1 to 2 tablespoons pure vanilla extract
Place the flour in a small saucepan. Tipping the pan to one side, add about 2 tablespoons of the milk and whisk until the mixture forms a thick, smooth paste. Add another 2 tablespoons milk and whisk until blended. Set the pan on the counter and gradually add the remaining milk, whisking until the mixture is smooth.
Place the pan over medium heat and, whisking constantly, bring the mixture to a boil. Cook, continuing to whisk constantly, for 1 minute. Remove the pan from the heat, add the sugar and measured salt, and whisk until the sugar is dissolved.
Pour the mixture through a fine-mesh sieve set over a medium bowl (do not press down). Scrape the underside of the sieve into the bowl and discard the floury remnants in the sieve. Set aside, stirring occasionally, to cool completely. (For faster cooling, set the bowl over a larger bowl filled with ice and a little water, stirring and scraping the sides frequently until chilled to room temperature.)
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the cooled sugar mixture and 2 tablespoons of the vanilla and beat on medium speed until smooth and well blended, about 2 minutes more. If the mixture looks grainy or “broken,” keep mixing until the texture is smooth. Taste and add more salt and vanilla as needed. The flavor should be vibrant.
Store the buttercream, well covered or in heavy-duty zip-top bags with the air pushed out, in the refrigerator for up to 4 days or in the freezer for up to 3 months. Before using, bring to room temperature and beat until smooth and light. Before using, bring to room temperature and whisk until smooth and warm enough to spread.
 
HOW TO MAKE CAKE CROUTONS
Using a serrated knife, cut the edges of the cake scraps into ¾-inch pieces. For soft croutons, cover and store the pieces at room temperature for up to three days or freeze for up to three months. Thaw at room temperature and refresh in a 350°F (180°C/gas mark 4) oven for about 5 minutes. For crisp croutons, arrange the cake pieces on a parchment-lined half-sheet pan so they aren’t touching and bake in a 350°F (180°C/gas mark 4) oven until the edges are dry, 12 to 14 minutes. Set aside to cool completely. The cake croutons can also be mixed into brownie or cookie dough, used in a bread pudding, layered with mousse, or whipped cream in a parfait, or sprinkled on top of ice cream.
 
ASEMBLING AND SERVING THE CAKE
Three- or four-layer stacked cakes can be round or rectangular. To make a three-layer round cake, use an inverted plate or cardboard template and the tip of a small knife to cut out three 6¾-inch (16.7 centimeter) circles. To make a four-layer rectangular cake, use the tip of a small knife to cut the cake in half along the 18-inch (46 centimeter) length, then cut again in half along the 13-inch (33 centimeter)length to make four rectangles that are approximately 9 by 6½ inches(23 by 16.5 centimeters). Brush away any crumbs from the sides of the layers. Save any remaining cake scraps to make croutons or cake crumbs (see page 18), if you like.
 
Put one cake layer, top side up, on a flat serving plate. (To protect the plate from smears during frosting, you may want to slip small strips of foil or parchment between the cake and the plate.) If the recipe calls for a soak, use a small pastry brush to brush the soak evenly over the first cake layer. Pile 1 to 1¼ cups of frosting onto the cake layer and spread evenly to the edges. Place the next layer, top side up, on top of the frosting. Align the sides and gently press down on the layer.
 
Brush the soak, if using, on the second layer, and spread another 1 to 1¼ cups of the frosting evenly to the cake’s edge. Place the third layer, top side down, on top of the frosting. Align the sides and gently press down on that layer.
If you are frosting the outside of the cake, spread a thin layer of the remaining frosting over the sides and top of the cake to seal in any pesky crumbs (this is a crumb coat). Refrigerate the cake for 10 to 15 minutes. Spread as much of the remaining frosting as you like evenly over the sides and top of the cake.
Just before serving, pile the cake crumbs or croutons on top of the cake, if using. Or, using a cupped hand, gently press some of the cake crumbs around the sides and top of the cake to cover completely. Add any additional garnishes.
___________________
Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.
 
SHOW LINKS
Website: https://womenbeyond.podbean.com
Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/
Follow our Facebook page: https://www.facebook.com/WomenBeyond/
Instagram: https://www.instagram.com/womenbeyondacertainage/
Episode archive: https://womenbeyond.podbean.com
Email us: WomenBeyond@icloud.com
Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/
More of Denise’s info is here: https://denisevivaldo.com
Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan
Denise and Cindie’s books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share
Find us on Podbean, Apple Podcasts or wherever you listen!
https://womenbeyond.podbean.com/e/abby-dodge-talks-sheet-cakes
 

Baking Virtuoso, Abby Dodge!

The founder of Fine Cooking magazine’s test kitchen, Abby Dodge, is with us this week! James Beard-award-winning instructor and author of 11 cookbooks, Abby’s baking knowledge is boundless. We chat about her career in this first half of our conversation. In part two we’ll discuss her newest book, Sheet Cake: Easy One-Pan Recipes for Every Day and Every Occasion.
ABBY’S LINKS
Instagram: https://www.instagram.com/abbydodge/
Facebook: https://www.facebook.com/abbydodge
Website: http://www.abbydodge.com
Confessions of a Baking Nerd blog: http://www.abbydodge.com
Books: https://www.amazon.com/Abigail-Johnson-Dodge/e/B001ILKDFW
Ask Abby a baking question: http://www.abbydodge.com/contact/
 
Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.
 
SHOW LINKS
Website: https://womenbeyond.podbean.com
Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/
Follow our Facebook page: https://www.facebook.com/WomenBeyond/
Instagram: https://www.instagram.com/womenbeyondacertainage/
Episode archive: https://womenbeyond.podbean.com
Email us: WomenBeyond@icloud.com
Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/
More of Denise’s info is here: https://denisevivaldo.com
Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan
Denise and Cindie’s books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

Thanksgiving!

20 Tips for Thanksgiving 2021
If there was ever a year to appreciate your family more but scale back on the stress of entertaining and money spent, this is the year! COVID, quarantines, job losses, homeschooling, isolation…surviving the year is an achievement in and of itself.
Make all the major decisions now, before you plan anything else. Set a schedule and keep to it. These are my suggestions to make the day more fun and less work:
Ever tried a potluck with your family? I have and it’s been wonderful. I cook a turkey, ham or prime rib and delegate the rest.
Give the good cooks in your family a description of what you want, maybe even a recipe. The biggest challenge for people is correctly estimating the amount of food to prepare. Don’t leave people guessing, tell them how much you want them to bring. If you are really kind, send them a grocery list too.
A gravy thermos is a wonderful item. I make my gravy, sauce or béarnaise as soon as I can and pour it in the thermos. It’ll stay hot for a few hours, no last-minute cooking.
I make stuffing the night before in a separate baking dish. Add some drippings from your roasting pan for extra flavor if you like. Stuffing that has had a day to sit tastes better anyway.
Decide on your menu. Does your family want traditional or are they flexible? Are you taking any special diets into consideration? Gluten free? Arrange your menu around that now. Vegan? Use dairy-free substitution and vegans can eat everything but the turkey or roast. Your vegan guests know more about the dishes they like best so ask them to bring an alternative entree.
Instead of mashed potatoes and candied yams, how about a sliced potato and yam casserole. Use fresh herbs, olive oil, salt, and pepper. Choose a recipe that can be baked the day. Simply reheat before serving.
You have the 30 minutes while your turkey or roast rests, this is how you manage your oven space. Warm rolls and, potatoes or veggies during this time,
The vegetable assignment is easy—ask a guest to bring a big bag of already cleaned broccoli or a bunch or two of asparagus. Quickly sauté in olive oil, salt, and pepper. Have a small bowl of shaved parmesan nearby for the guests who want it to sprinkle on top.
I always tell my family and friends to bring everything prepped. If it’s a green salad, pour dressing in the bottom of the salad bowl. Add a layer of sliced cucumbers to act as a barrier then add all other ingredients, with lettuce last. This can be done the night before, place a damp paper towel over the lettuce and cover with plastic wrap. The salad will be ready to toss right before serving. Send along a recipe with amounts included so people know how much to make.
If someone insists on a family favorite, have them make it. That will teach them! Bwa ha ha!
Add some orange zest to a can of cranberry sauce to snazzy it up. Or use a jar of Trader Joe’s cranberry relish. It’s delicious and inexpensive.
Appetizers--keep them light. A crudite tray or small antipasto platter with a few different cheeses and salamis.  
I have found with my family or friends that less cocktail time makes for better conversation at the table.
Who’s the family baker? Give them dessert! Two pies are enough for most gatherings. Who cooks 4-5 pies? That is just too much stress.  Focus on the best. And vanilla ice cream goes with everything!
Give the well-off people the job of buying great wine. Tell them how many bottles. If you know wines yourself then look on Bev-mo’s website and pick out what you want them to buy.
Do you have a guest that makes a natural bartender or is outgoing? Give them the job of bringing ingredients for a big pitcher or two of cocktails. Cosmopolitans, hard cider sangria, and mulled wine are all great Thanksgiving drinks.     
There is nothing wrong with a beautiful box of luxury chocolates at the end of dinner.
Ask around to see if anyone has Nespresso machines or similar that they can bring so you can offer coffee at the end of the meal. I have one and I love it but it would take a long time to make 10 espressos. Having an extra machine will come in handy!
Ask a talented teen to set your table the day before. A diagram makes it smooth!
If they are crafty, have them make small floral arrangements to scatter around your table.
If nothing else, these past 2 years have taught us is to be grateful for life, love and friends.
Happy Thanksgiving!
 
Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.
 
SHOW LINKS
Website: https://womenbeyond.podbean.com
Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/
Follow our Facebook page: https://www.facebook.com/WomenBeyond/
Instagram: https://www.instagram.com/womenbeyondacertainage/
Episode archive: https://womenbeyond.podbean.com
Email us: WomenBeyond@icloud.com
Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/
More of Denise’s info is here: https://denisevivaldo.com
Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan
Denise and Cindie’s books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

For the Love of Blueberries, Strawberries and Cookbooks

Cynthia Graubart is back with us to talk about her newest cookbooks, Blueberry Love and Strawberry Love.
CYNTHIA’S LINKS
Instagram: https://www.instagram.com/cynthiagraubart/
Facebook: https://www.facebook.com/cynthiagraubartauthor
Website: http://www.cynthiagraubart.com/home
Email: cynthia@cynthiagraubart.com
Books: https://www.indiebound.org/search/book?keys=Cynthia+Graubart
 
Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.
 
SHOW LINKS
Website: https://womenbeyond.podbean.com
Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/
Follow our Facebook page: https://www.facebook.com/WomenBeyond/
Instagram: https://www.instagram.com/womenbeyondacertainage/
Episode archive: https://womenbeyond.podbean.com
Email us: WomenBeyond@icloud.com
Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/
More of Denise’s info is here: https://denisevivaldo.com
Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan
Denise and Cindie’s books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share
 

Lisa Donovan, author of Our Lady of Perpetual Hunger

Lisa Donovan joins Denise this week for an open discussion on women in kitchens among many other subjects, including chin hairs! Lisa is a pastry chef and James Beard award winning writer. She’s weaved in and out of the restaurant industry, writing recipes and contributing to the larger annals of American baking with her equally reverent approach to both technique and heritage. Lisa has helmed the pastry kitchens of some of the most important restaurants in the country and has kept her whole life afloat by making, writing on and thinking about food - including consulting, recipe development, selling pies out of the trunk of her car and creating the now retired yet really wonderful Buttermilk Road Sunday Suppers. Lisa now writes full time and is very glad for it. Her first book, Our Lady of Perpetual Hunger, was born August 4, 2020.
LISA’S LINKS:
Instagram: https://www.instagram.com/lisamariedonovan/
Twitter: https://twitter.com/ButtermilkRoad
Website: https://www.lisamariedonovan.com
Book: https://www.amazon.com/Lisa-Donovan/e/B088P61HTP
See the David Bowie 1983 MTV interview: https://www.youtube.com/watch?v=XZGiVzIr8Qg
Listen to Michelle Obama’s podcast, the episode with Dr. Sharon Malone: https://podcasts.apple.com/us/podcast/what-your-mother-never-told-you-about-health-dr-sharon/id1532956108?i=1000493064968
Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.
SHOW LINKS
Website: https://womenbeyond.podbean.com
Facebook group: https://www.facebook.com/groups/WomenBeyond/
Facebook page: https://www.facebook.com/WomenBeyond/
Instagram: https://www.instagram.com/womenbeyondacertainage/
Episode archive: https://womenbeyond.podbean.com
Email us: WomenBeyond@icloud.com
Denise Vivaldo’s info lives here: https://denisevivaldogroup.com/ and here https://denisevivaldo.com
Cindie Flannigan’s info lives here: https://linktr.ee/cindieflannigan
Denise and Cindie’s books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3F

Vegan Cooking for Everyone with Kathy Hester [Rebroadcast]

Kathy Hester is with us this week to talk about writing accessible vegan cookbooks, and being her own photographer and food and prop stylist. We also discuss Halloween and trying to find Margaret Mitchell’s gravesite.
Show links: See Kathy’s blogs, Plant-Based Instapot and Healthy Slow Cooking. She runs online cooking classes, beginning live video courses, coaching, and runs a mentorship group. Keep up with her on her website. Buy any or all of Kathy’s 10 books on Amazon. Find that delicious cheese and butter at Miyoko’s.
Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.
Visit our podcast website, join our Facebook Group and like our Page, listen to all our past episodes, follow us on Instagram or drop us a line!
Denise Vivaldo, host and producer. Denise’s books on Amazon.Producer, editor, and everything even remotely techie is handled by Cindie Flannigan. See Cindie’s work here.

Kate McDermott and Pies, Pies, Pies! [Rebroadcast]

Pie maker Kate McDermott is with us from Pie Cottage to tell us about her newest book Pie Camp and to give us tips for baking pies as well as tips for living. Does making pie dough intimidate you? Watch her quick video at the link below!
KATE’S LINKS
Website: https://artofthepie.com/
Video: https://artofthepie.com/videos/#foobox-1/7/6jGwvD_eZlY
Newsletter: https://katemcdermott.substack.com/?fbclid=IwAR2XV1gzxkYo6pLFIoabMfDLgSumxnt-fzwDM0x3o_aAu8UXylAePDsJfxc
Books: https://www.amazon.com/gp/product/B085SY5K2V/ref=dbs_a_def_rwt_bibl_vppi_i0
Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.
 
SHOW LINKS
Website: https://womenbeyond.podbean.com
Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/
Follow our Facebook page: https://www.facebook.com/WomenBeyond/
Instagram: https://www.instagram.com/womenbeyondacertainage/
Episode archive: https://womenbeyond.podbean.com
Email us: WomenBeyond@icloud.com
Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/
More of Denise’s info is here: https://denisevivaldo.com
Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan
Denise and Cindie’s books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

Jess Ponce, Media Coach Extraordinaire! Part 2

We are rebroadcasting a listener-favorite this week!
Denise continues her chat with media coach and author of Everyday Celebrity Jess Ponce.
Jess Ponce III has coached thousands of celebrities, TV hosts, Fortune 500 executives, creative professionals, and TEDx speakers. International brand leaders Lucasfilm, The Walt Disney Company, HGTV, LinkedIn, The Ritz Carlton, and BNP Paribas have called on his expertise to coach their executives, spokespeople, and talent. 
As a media and communication coach and personal branding expert, Jess created The A Factor®, a methodology for what he has coined “The Art of Authentic Self Promotion.” His laser-focused training helps professionals from all industries strengthen their presentation, leadership, and media skills so they can shine when they need it most—in any speaking arena.
As a speaker and workshop facilitator for The Awesome Group in Taipei and its affiliates in Hong Kong and Mainland China, Jess co-created multiple communication and public speaking programs for adults and youth.
Jess’s vast experience in media communication skills comes from the world of entertainment where he produced and developed programming for ABC, Warner Bros., E! Entertainment, Style, TV Guide Network, and MTV.  He is also the creative force behind Media 2x3, a US-based media company that develops and packages talent by applying individual branding strategies.
Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.
 
SHOW LINKS
Website: https://womenbeyond.podbean.com
Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/
Follow our Facebook page: https://www.facebook.com/WomenBeyond/
Instagram: https://www.instagram.com/womenbeyondacertainage/
Episode archive: https://womenbeyond.podbean.com
Email us: WomenBeyond@icloud.com
Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/
More of Denise’s info is here: https://denisevivaldo.com
Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan
Denise and Cindie’s books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share