Category Archives: blog

Breakfast casserole

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Our lives have taken a step in an exciting direction with the discovery that our oldest can have eggs as long as they are baked into something and thoroughly cooked! We LOVE eggs, and I feel like some mornings, breakfast just isn’t complete without them. For years we just made due, but I have recently been able to incorporate a breakfast casserole and my little one is ecstatic!

This is so easy and versatile – it takes about 45 min to bake so it’s great to get up and throw in early before they all get crazy and hangry.

Here’s a picture of our casserole today before it has been baked. It was a great way to clean out the fridge from the random meats, sides and veggies from the week!
Ingredients:

You can literally throw anything into this! Here is what we usually do:

  • Pre cook a roll of natural sausage or breakfast meat
  • Add chopped (pre-cooked) potatoes or even throw in a layer of frozen fries or tots
  • Chop in veggies you have in the fridge (mushrooms, spinach, zucchini and onions are our favorites)
  • Add cheese if you can have that. We aren’t quite there but sometimes I mix in some dairy free Daiya cheddar shreds
  • Mix about 8-12 eggs until they are whipped up, adding in some cream or milk of choice, salt and pepper (I love adding in 1-2 drops of dōTERRA Black Pepper essential oil)
  • Because we still need a binder with our eggs to make them safer, I add in about 1/4 cup gluten free bisquick to the egg mix

Grease a 9×13 casserole dish and grease the bottom. Throw in your meat, potatoes, veggies and then pour your egg mix on top to set it all!

Bake at 350 for appx 45 min or until egg part is thoroughly cooked! It’s a huge hit every time!

 

Asian Spiced Shrimp

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Check out this awesome recipe using dōTERRA essential oils by Mandy Osburn!!

Asian Spiced Shrimp

Mix shrimp with 1 drop of each Lemon, Lime and Ginger dōTERRA essential oils! IMG_9689I also used a dash of garlic & onion powder, Himalayan Salt, pepper and an Asian spice I bought at Costco!

dōTERRA essential oils are the best thing to give your meals a great clean flavor boost. Check out that fresh salad on the side. Have a great Blessed day peeps!

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airstream renovation:: part 3

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We decided for sure in November that we were going to go forward with this and jump into FULL TIME LIFE ON THE ROAD (at least until we get tired of it), and since then have kicked this reno project into high gear! Despite spending a LOT of time on it, visible progress is LOW AND SLOW right now. We have been taking out the last little bits of the ‘old’… patching vents and spots that won’t be needed with our new design and layout, and getting it cleaned up and water tight. Within the next month, we should FINALLY be on the up and up and can start re-constructing this thing with new and usable insides.

People ask all the time how we know how to do renovations or how we’ve  created a successful home business and get the freedom that we are looking forward to. Our answer: we just decided what we wanted, followed our passions, jumped in, and you learn as you go – sometime along the way you start to actually know what you’re talking about! My husband is pretty much a genius, I will admit, and extremely handy, but we have adapted a little secret we have called – FIGURE IT OUT AS YOU GO. Seems to be our motto in life. Sometimes you win, sometimes you lose {like discovering that a few of our windows are leaking when it rains}, but then you go back and learn how to fix it (thanks, YouTube)! Now we love sharing our stories with others in hopes they can save a bit of time and get to where they want to be a little bit faster!

I feel like we are finally starting to round the corner on this big scrap of metal….. and we’re getting excited!!

me and kombucha

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I’ll never forget the first time I had kombucha. I was browsing a health food store (which is one of my favorite mindless activities to do) and I was thirsty. I scanned the wall of awesome designed bottles touting life changing health benefits, and picked up something randomly labeled kombucha. 10 minutes later I’m driving down the road, pop it open and take a swig. GROSS! It was intense. I don’t like or drink beer and it really tasted like some kind of funky beer to me. I scanned the label while pulling onto I-5 and realized it did contain alcohol. CRAP! I quickly put the lid back on and threw it under the seat thinking this would surely be the day I got pulled for a random car search. Tthey would never believe that I was just thirsty and fell for a cool label on a drink and had no idea what it was.
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So that happened & at least I knew that whatever kombucha was – I didn’t like it. I did aquire a taste for the coconut probiotic drinks though, and could see the benefits when I would consume them on occasion. Several years after my initial kombucha experience I decided to open my mind again and tried another one. Not sure if it changed or if I am just way more of a hippy now, but I really kind of liked the taste and knew it had some amazing gut health benefits which gave me more reason to give it a chance.

Fast forward to today and you’ll find a large jar housing our scoby (my 6 year old named it ‘Ron’) on the kitchen counter and an entire kombucha brewing shelf in the work room housing our 2nd brew and our scoby hotel.

No doubt if you’ve visited my house for any reason lately, you’ve not left until you tried one of my latest creations. I find it really funny to insist that visitors (even ones I just met) try my kombucha. So proud of that stuff!

As to not bore you further when I’m sure you just want the how-to {DIY} stuff, I’ll break that down in other posts and link it up here for you soon. You’re welcome.

Young Coconut Green Smoothies

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This is tropical perfection in a cup! While working with fresh young Thai coconuts may be intimidating, it is quite easy, and the health benefits of coconuts are an amazing addition to your morning smoothie. Coconut water is a great source of potassium (as much as 4 bananas) and is chock full of minerals that your body needs to function optimally. The white ‘meat’ of the coconut is a great source of fiber and medium chain fatty acids (healthy fats), which your body uses for energy, healthy skin and proper brain function!

For this creation, you will need…

  • Fresh young Thai coconut
  • 2 cups of organic baby spinach
  • 4-5 pitted dates
  • 1 Tbsp organic vanilla extract
  • handful of ice
  • 1 tsp organic cinnamon

First you need to crack open the coconut. IMG_8899It’s not as hard as it sounds, but it does take some getting used to. Find the largest, sharpest knife in the kitchen (assuming you don’t have a machete handy). Start at the point and cut away the white part until you uncover the entire top of the brown nut inside.

IMG_8900At this point be CAREFUL NOT TO LOSE YOUR FINGERS and take the bottom corner of the knife and drive it into the base of the top a few times (careful not to spill out the water once you break into it). Once you get a good crack, you can wedge your knife in and pop the top right off like a lid (coconuts completely amaze me).
Carefully pour the coconut water into your vitamix or blender (maybe drink a few sips along the way because it is delicious stuff). Take a large spoon and then scoop out the white ‘meat’ from the inside of the coconut. Scoop it all out into your blender. Add in spinach, vanilla, cinnamon, dates (to sweeten), and ice.

Blend on high speed until completely pureed. I like to add in our Wild Orange flavored liquid Omega 3s (these are critical for my little ones) and pour them into fun cups. (The omegas will change the flavor into more of an orange creamsicle, so those can be omitted if you don’t want that flavor.) One lucky kid gets the smoothie served back out of the coconut shell. There is nothing better than the taste of fresh coconut to start out your morning feeling happy and healthy! Let me know if you try this, or have any questions!IMG_8879

Instant Pot gluten free pumpkin bread pudding

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This is sooooo good. I had heard of people making pumpkin pie and bread puddings in their instant pot, so I decided to merge the two and see what happened. It was a huge hit!

Disclaimer: this is NOT a super fast cooking recipe

Here’s what I used:

  • 6-8 pieces of Udi’s gluten free cinnamon raisin bread
  • 4 eggs
  • 2 Tbsp melted butter
  • 1/2 cup organic sugar
  • 1 Tbsp organic cinnamon
  • 1 tsp organic vanilla
  • Dash salt
  • Dash nutmeg
  • 2 drops cassia essential oil
  • 1 can organic pumpkin purée
  • 1 cup of whole milk or 1/2 milk, 1/2 cream
  • 2 cups of water (for steam in instant pot)

Grease the inside of a baking dish that will fit in your instapot (I used a 1 1/2 qt stoneware dish).

Cube bread and fill dish. Drizzle melted butter over the bread cubes (this step can be omitted if you want it a little more cake-like).

In my kitchen aid, I beat 4 eggs with the sugar until mixed, added vanilla, cinnamon, nutmeg, salt & cassia. Mix well and stir in 1 can pumpkin purée, then pour in milk and mix until blended.

Pour pumpkin mixture over bread cubes and let is sit for a few minutes or tap it down to let it absorb into the bread and let some air bubbles out.
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Cover the dish with foil and make a foil sling to make it safer and easier to lift the pot when it is done. (This is basically just a long strip of foil folded into a 1-2 inch thick ribbon and placed around the pot so you can grab it and lift it out at the end).

Insert the steamer rack and pour in 2 cups of water into the instant pot. Set the dish into the pot and set it on manual for 35  minutes at high pressure.

Let it naturally release for about 5-10 minutes and then manually release the pressure to open the lid. Carefully remove it using the sling pieces (the steamimg_8881.jpeg below is super hot).

Uncover and serve topped with whipping cream or organic yogurt. We used vanilla soy yogurt as a dairy free option (due to allergies we can only have dairy when baked. I used real cream in the recipe but you could sub if needed). The yogurt flavor compliments it best in my opinion.

Excellent for dessert or even a yummy breakfast!

dinner simplified: the instant pot

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 So I’ve heard just about everyone I know raving about this thing, but I have been a skeptic. With our upcoming move, we are making long lists of things (and appliances) we will live without, but our life on the road also comes limited cooking options. We will have a nice little kitchen, but giving up my slow cooker and rice cooker made me cringe. How was slaving over dinners each night and regressing in that convenience going to help us with our goals for simple living and more family time?

The instant pot may be our new best friend. The verdict is still out. It has been a bit intimidating, I’ll admit, but I know if I sit back and let this thing scare me it won’t do us any good. So we jumped in with 2 feet. The first 4 hrs we had it made soft boiled eggs, chicken breast, oatmeal and rice…..and it was all fantastic!

Cons:

1) I’m rather (hugely) disappointed in the app with recipes that comes with this model. There are about 20 things to make and with our diet even fewer options. I am going to start documenting my own and adding my own into the app so that should not be a deal breaker.

2) My biggest hangup so far is the time it takes to come to full pressure and actually start the ‘short cooking time.’ I find the more that is in the pot, the longer it takes to heat, so my 9 minute pot of soup tonight took 30 minutes to get to full pressure. Not super duper speedy, but it was still convenient to dump it all in and let it go.

Pros:

1) the ability to dump it in and walk away is priceless when chasing 3 little boys around.

2) When traveling, the versatility and efficiency of this will be amazing! It’s a slow cooker, rice cooker, pressure cooker and extra burner all in one.

3) throwing in completely frozen meat and ending up with perfect results is nothing short of miraculous. Dinner time always sneaks up on me, and this has saved me from having to plan ahead or sacrifice healthier options.

I will post recipes as we go. Stay tuned! What are your favorite recipes and tips?

this is the year

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truck_family_hit_roadThis is going to be a BIG year. I know, everyone says that come January 1, but for us, this really is going to be a BIG year. We’ve been waiting for 2016 for a LONG time, though we didn’t always know it was 2016 we were waiting for. Now it’s here, and now we know!

I’d be lying if I said we weren’t scared. There’s a comfort in the familiar, but something deep inside us is not happy with staying there. We know life is more than the routine, than the familiar, than sitting at a desk day in and out while the kids grow up when we’re not looking – while we’re off at work and engrossed in the habits that so easily suck our time away from what really matters.

Just two years ago we had no idea 2016 was the year. It seemed like a distant dream of ‘one day’ that may never be attainable. Funny how God works when we don’t even know what is going on. I have found a passion in helping others discover ways to use natural options for better wellness that we never imagined would also become a lifestyle and calling for us. Circumstances beyond our control kept leading us to the next thing and the next thing, God has worked out all kinds of details that were in the way before, and now here we are!

There are SO many unknowns {that is where fear creeps in}, but we are trusting that the God who got us this far will light the path when needed. Ok, enough with the vagueness:: here are some of the things going down in 2016 and to say we are excited is an understatement!

  • E is retiring from a 20 year career in AUGUST and we will be free to move where we choose for the first time in our life together!
  • We are renovating a 1973 31′ airstream that will be our next home {yes, for all FIVE of us}, and have to have it ready by the time we leave!
  • We will finally escape the desert —-> destination unknown!
  • We will travel around seeing parts of the country we haven’t yet been able to explore, visit friends and family across the country, get to share our love of essential oils while we travel, and visit many of you who are a part of our amazing team!
  • We are homeschooling our oldest child and will take that to the road. No better way to learn than to get out and see the world!

The next 8 months are going to be the ‘prepare to launch’ phase for us. The ‘simple’ life we’ve been longing for does not come easily. We have a lot of STUFF to get rid of. Hard decisions to make. Time to put the action behind our dreams.FRESHSO many details to still work out, but we hope you guys follow along with our journey and adventures. Life with these 3 amazing littles is never boring, and mobilizing it to a 2 room camper will guarantee plenty of ‘adventure.’ Having my husband join us 24/7 is a blessing I could never have imagined, but for anyone who is married, you know that will come with a whole new round of challenges as we figure out new roles and hopefully master time management.

We know a lot of you have done similar things – thanks for the inspiration! We know it can be done, so we’ll see where the roads lead us! Here’s to a crazy ride in 2016!

authentic tiramisu

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Screen Shot 2016-01-05 at 3.01.52 PMThis stuff is AH-MAZING! Because I need to remember this, here is what I did and how I did it for next time.

NOTE:: this is NOT EVEN REMOTELY ALLERGEN FREE or healthy, but if you can have eggs, dairy and wheat, it’s to die for

  • 2 packages lady fingers (though if I can find the authentic cookies instead of the spongy stuff they sell here it will make this dish even better)
  • 2 cups (16 oz) cold brewed espresso
  • 2 Tbsp cocoa powder (divided)
  • 1/4 cup Brandy
  • 6 eggs (separated into yolks and whites)
  • 2 containers (16 oz total) of Marscapone cheese
  1. Make the espresso the night before and store in the fridge. You HAVE to have this super strong high quality coffee or espresso – regular coffee just won’t cut it. Cold press was so easy (fill about 1/3 of the press w grounds and 2/3 water) to get that strength.
  2. Next day, take out eggs and Marscapone and bring to room temp
  3. Pour espresso into a shallow dish. Add in brandy and sprinkle with 1 Tbsp cocoa powder
  4. in a CLEAN and cold bowl, whisk egg whites and 1 Tbsp sugar until stiff peaks form. I learned the hard way you can NOT whisk egg whites in the bowl that has any of the yolk in it, so make sure to do the whites first in the clean bowl.

    {On a side note, the semi-foamy sweet egg white flop made some killer french toast soak, but this is much faster and easier if you do it right the first time}

  5. Gently transfer over to new bowl (so you can keep using the kitchen aid bowl), then whip egg yolks with 3 Tbsp sugar until foamy. blend in all Marscapone until smooth and creamy. Then gently fold In the egg whites mixture until blended
  6. Dip lady fingers quickly into espresso mix and cover bottom of dish. Layer with the cream mix and alternate until done. Top with Cocoa powder and chocolate shavings and refrigerate 4 hrs or overnight!

Gluten Free Pumpkin Bread with Wild Orange Glaze

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Gluten Free Pumpkin Bread with Wild Orange Glaze

slightly adapted from this awesome recipe from Brandie at https://www.spoonandsaucer.com/gluten-free-pumpkin-bread/?crlt.pid=camp.ySpC6lN1AjBf

I honestly would LOVE to make this again with her eggnog glaze, but the SO Delicious coconut eggnog that I love is not easily available here, so I may have to wait until we go out of town and then bring a cooler to stock up (it’s worth it, folks).Screen Shot 2015-11-05 at 1.54.33 PM

* This recipe is a double batch because you will be MAD if you make only one loaf. Trust me.

Pumpkin Bread
  • 3 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour
  • 2 tablespoons pumpkin pie spice (I ran out, so I did 1 Tbsp pumpkin pie spice, then added some fresh ground nutmeg, 2 tsp cinnamon, some ginger, clove and allspice)
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 3/4 cup applesauce
  • 1/4 cup oil
  • 1 drop Cassia Essential Oil**
  • 6-8 drops Lemon Essential Oil**
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
Wild Orange Glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon water (or more as needed)
  • 2 drops Wild Orange Essential Oil**
Instructions
GF Pumpkin Bread
  1. Preheat oven to 350F
  2. Grease 2 loaf pans.
  3. In a large bowl, mix dry ingredients (flour through salt) with a whisk until well combined.
  4. In a separate medium bowl, whisk together all the wet ingredients until well combined.
  5. Add the wet ingredients to the dry, and mix just until there are no dry clumps, being careful not to overmix.
  6. Pour the mixture into your greased loaf pan, and bake for appx an hour, or until golden brown, and a knive or toothpick comes out clean.
  7. Remove from the oven, and cool on a wire rack.
Wild Orange Glaze
  1. Put the powdered sugar in a cup, and add the water.
  2. Whisk until the glaze is thick, and smooth and add in the Wild Orange oil.
  3. Drizzle on the bread, and let it sit until the glaze has dried out a bit.
  4. Slice and enjoy!** I use only 100% pure therapeutic Grade Essential Oils that are batch tested for purity and safe for internal use. Contact me if you would info on where to get these essential oils.

Around the Bend

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When I go too long without posting I get about a million things going through my head that just want to explode on the page. I’ll spare you my chaos and try and organize my thoughts, but one thing that I am SUPER excited about is that we have some BIG changes coming up in this next year. More details to come, but in the meantime, I’ll leave you with this article that gives you a peek into what we have in the works behind the scenes right now.

https://www.theplaidzebra.com/this-family-sold-everything-they-own-to-visit-400-national-parks-in-an-airstream-bus/road_curve

God has opened up doors and opportunities for us that I literally never would have asked for or imagined. It is not all flowers, sunshine and rainbows – we are working super hard and trying to refine ourselves daily to be where and who HE wants us to be. We fail at this daily. What I can say is that the process is starting to be enjoyable as we catch glimpses of an abundant and free life ahead that lies more in our attitude and our outlook vs our situations and circumstances. Can’t wait to see where it all goes…

airstream renovation:: part 2

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We arrived in the desert the end of May 2014 and soon realized renovating a camper in 110+ degree heat was not going to be an easy, enjoyable task. After we survived a summer and temps started to cool, we slowly started making plans and E started in on some of the critical framework. We figured it would come in handy by the time we had to PCS again (about 3 years down the road) so we weren’t in any hurry.

Once we finally got all the disease-ridden trash out of the thing and gutted everything that couldn’t be pressure washed or bleached off, Erin and a few guys started re-building this thing from the ground up. The frame had to be scraped to the bare metal, new parts had to be welded on, the entire thing was painted with POR-15, we went to a freshwater and grey water tank system only (going to use a composting toilet), and replaced the decking with a composite material from Nyloboard (marine board so it won’t rot….ever).


EARLY SUMMER 2015:: we took it in to get some electrical wiring set up. We worked long and hard trying to re-design the interior plans taking into account how we THINK we may use it (this is super hard since I am a visual person and can’t get a good idea of the feel of the space yet). With summer travel and crazy temps in the desert, not much happened with it until we finally picked it up from the electrician in November.

Next step:: get all the old patches sealed up, clean out all the old peeling clear coat off the double paned windows (what a pain), patch a few doors and get this thing water tight and ready for insulation to go in.

liquid garam masala

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So I love the flavors of curry, but can’t take the heat with most pre-made sauces. With the allergies here we have to make everything from scratch anyway, so I’ve developed a quick and easy way (NOTE:: not claiming it is authentic) to make a yummy curry dish here at home with whatever we have at the time… and use our amazing doTERRA oils to flavor it!
liquid garam masala
Here is my loose ‘recipe’ that you can follow and modify at will:

MEAT & VEGGIES:

  • about 2 lbs of bite sized chopped meat (beef or chicken)
  • 1 onion chopped
  • 1 head cauliflower, chopped (we’ve also added potatoes before)
  • several carrots, chopped
  • 1 small carton of grape or cherry tomatoes
  • 1 jar of Majestic Garlic curried garlic (this stuff is not easy to find, but is AMAZING). I apologize if most of you can’t get this bc IMO it really makes the dish. If you can’t get it, any whole pickled garlic cloves may also be a good substitute. I put in a LOT.

SAUCE:

  • 1 can of organic fire roasted diced tomatoes
  • 3 small cans of organic coconut cream
  • a few TBSP of dairy free butter

SEASONING:

  • several TBSP of mild curry powder
  • about 2 TBSP of cumin
  • a few drops of doTERRA lime essential oil
  • 1 drop each of doTERRA Cardamom, Coriander, Ginger, Cinnamon, Clove Bud, Black Pepper essential oils  (if you don’t have these yet, msg me and I can get them to you)
  • a dash of sugar to balance out the tomatoes
  • more cinnamon powder if needed
  • salt to taste

This week I started with some beef pieces cut into small bite-sized portions and marinated them ahead of time in some olive oil, salt and a can of coconut cream (we usually use chicken).

Heat some olive oil in a pot (I like to use my enamel coated cast iron dutch oven) and cook up some chopped onion until tender. Add in the cauliflower, carrots and meat until meat is browned and veggies are tender.

Add in 1 can diced tomatoes, 2-3 cans of coconut cream (less if using the full sized cans, but mine were the really small cans) and butter. Throw in the grape tomatoes, garlic cloves and all seasonings and let it simmer until flavors are well blended. This one really requires you to customize the flavors to your liking, but that is what I love about making this dish!

Serve over brown jasmine rice. YUM!

Rosemary & Thyme Roasted Veggies

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roasted veggiesThese are SO good. I never thought I’d get this excited about veggies, but seriously these are really that good….and easy.

1) Take whatever veggies you have in the fridge. I often like to use carrots, celery, tiny potatoes, grape tomatoes, onion, red peppers, okra, broccoli, etc etc. Remember: eat the rainbow! The more color and variety the better!

2) Chop them into bite sized pieces.

3) Spread them out in a large baking dish (the flatter the better) and coat them with my all time favorite rosemary & thyme infused olive oil. Toss them around until they are coated and lightly salt them with sea salt.

4) Bake at 400 for about an hour or until they are slightly toasted and crispy. You’ll want to shake them up and make sure they get really well cooked (I like them slightly burnt). Drizzle a tiny bit more of the rosemary & thyme oil on at the end and salt to taste. ENJOY!

Even the kiddos gobble these up. They’re the perfect way for anyone to devour a pan full of veggies, even if they supposedly don’t like veggies 🙂

the airstream:: in the beginning

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Some people have asked how we decided to randomly buy and renovate an airstream and travel the country. Short answer is….we didn’t. Now that we have been through counseling and I am hopeful that our marriage will no longer dissolve over this issue, I’ll post a bit of the back story…

Have you ever had one of those ‘maybe one day’ conversations with your spouse that you casually mention dreams or ideas that might be cool to do at some time in the way distant future, but isn’t even on your radar or in the scope of reasonable possibility at the time? So I thought we were having one of those the day Erin said, ‘Oh I saw an old airstream for sale on ebay.’ Fast forward (I’m omitting the part where I snapped back and said, HECK no) and by summer 2013 we were the new owners of a 1973 piece of rolling aluminum that came complete with the hantavirus.

Lesson here: not everything advertised on ebay is as it seems. picking it up

Fast forward a few more weeks and we were now the new owners of a Toyota Sequoia because our previous vehicle was not even able to tow the aforementioned ebay purchase. OH MY!!!!! Once we got the new ‘find’ home I was told I could actually not step foot in it for health and safety reasons (I was super preggo with baby 3) and even from a distance I knew why. GROSS {insert several weeks of marriage counseling over the disagreements on making this ‘investment’ at a time in our life where I was a frazzled mom with soon to be 3 kids 3 and under who was lucky if I got a shower once a week and CERTAINLY had no time or energy for a renovation project}.

So after much counseling and debate, I finally caught a glimpse of the vision that E had for a longer term dream he had for our family. With his love for adventure, activity and desire for our boys to grow up experiencing the outdoors as much as he did as a kid, he knew something like a camper could come in handy (not to mention we had to move 9 times in 5 years and this would have been super convenient in those transitions). I fully agreed, though the means by which we got to the end would have been very different if I’d had my way. But we were at where we were at, so we agreed to keep the crazy thing….rats and all.

Life threw many curves at us just a few short months later and we found ourselves in the midst of a lot of changes. Our 3rd child was born in October, we moved to a new house across the neighborhood in November, and by January learned we were making an unexpected move to the middle of nowhere, CA. Thing were a bit busy to say the least. 10 months after we had purchased it, once I was no longer carrying a little human inside me and could get away long enough to actually shower afterward, I was allowed to set foot inside our airstream (with hazmat gear, of course). April 2014 E and I ripped out all of the old ‘insides’ in about a day and it was NOT pretty. These are the first publicly released images of what we saw: