Simple summer salads are the best thing in the world. Produce is at it’s peak, herbs are fresh, and it doesn’t get better than that.
One of my favorite summer salads are fresh tomatoes, a cucumber, red onion, and a combination of Italian flat leaf parsley, fresh dill, Italian basil and a simple vinaigrette. If I have a sweet red bell pepper I will often add that as well.
To make the vinaigrette it is equal parts olive oil and balsamic vinegar in a small canning jar. Add salt and pepper to taste, garlic powder, and 1 teaspoon of sugar.
When I make vinaigrette for a mixed greens salad, I will add Dijon mustard to the above mix.
You can see the size I mean in the photo above. You will only use maybe 3 tablespoons of dressing on the salad, but save the rest for regular lettuce salads and just refrigerate.
Peel and cut your cucumber in half lengthwise. If it is not the English hot house burpless variety, remove the seeds.
Toss cucumber into the bowl.
Slice and rough chop fairly thin about half of a large red onion.
Add onion to the bowl.
Take your tomatoes, cut the core out, and slice into large bite-size pieces. Sort of small wedges. Small enough you don’t need to use a knife to cut your salad, but large enough that the tomato doesn’t disintegrate.
Chiffonade the basil leaves. In layman’s terms, that means gently roll up your basil leaves and create thin ribbons by cutting off “slices” of the rolled basil.
Rough chop the Italian flat leaf parsley, and do the same gently with the fresh dill.
Put all the herbs on top of the salad and give one light toss and then add literally 2 to 3 tablespoons of the salad dressing and mix gently and either serve or cover and refrigerate until serving.
And I almost forgot — fresh ground pepper and sea salt to taste!
Leftovers are good for a day afterwards, provided you refrigerate.
This is a totally simple, easy to make salad, and it’s delicious! Thank you to my friend Sara for giving me vegetables from her garden. The herbs in the salad came out of my garden!
I have been remiss. I haven’t blogged any recipes lately. This evening for dinner we were grilling marinated chicken thighs and my neighbor had given me a beautiful head of purple cabbage so I decided to make coleslaw.
Here is the recipe:
Purple Cabbage Coleslaw
4 cups grated purple cabbage
1 cup grated carrots
1/2 grated large vidalia onion
6 heaping tablespoons mayonnaise
2 tablespoon prepared Dijon mustard
5 tablespoons organic cane sugar (Turbinado)
1/3 cup apple cider vinegar
2 tablespoons fresh minced dill
Freshly ground salt pepper, to taste
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
I read somewhere once that purple cabbage is really good for you. A super food full of antibiotics, vitamins, fiber, and other good stuff. I think it also makes a tastier coleslaw. I also add vidalia onion to my coleslaw and fresh dill to the dressing, which I think keeps it fresh and different.
First finely grate cabbage, carrots, and onion. My “Pro Tip” here is I put these vegetables into a fine mesh strainer after grating and set them over a bowl and press gently for some of the extra liquid to drain out.
Mix the cider vinegar, sugar, cumin together. Unless you want a grainy dressing, make sure the sugar is fully dissolved before proceeding and adding the mayonnaise, dijon mustard, olive oil, and fresh dill. Whisk the dressing together briskly and refrigerate for a few minutes.
Next put your veggies in a clean bowl and pour the dressing on top of it. Mix well and then use a little spoon to taste and adjust for salt and pepper as needed. I like fresh ground pepper in coleslaw.
It’s been a brutally hot week and I’m having people for dinner. We will start with Mutabbal which is basically Egyptian baba ghanouj and pita.
Next to accompany a marinated roast we will be grilling we will also be grilling marinated veggie shish kebabs, lentil salad, and for dessert a simple summer trifle.
Guests may have sparkling water, ice tea, a lovely rosé wine or glass of Sancerre.
vegetables marinating for veggie shish kebab. Marinade marinade made with an Arabian spice blend known as Baharat
Lentil salad made witjh red and regular lentils, for grated carrots, one purple onion, one small purple bell pepper, halved grape tomatoes, Italian flat leaf parsley and fresh basil diced, a simple vinaigrette made with lemon juice lemons asked, garlic, salt, pepper, olive oil, cumin
Mutabbal- two cans drained canned chickpeas, tahini paste, olive oil, one roasted white egg plant and one roasted red pepper, half an onion, three cloves of garlic, a few dashes of Tabasco, Stonington sea salt, a little fresh parsley, juice of one large lemon and zest as well, paprika, cumin, couple dashes of Ras el Hanout. Purée and refrigerate and serve with pita.
Summer trifle made with rasberries, blueberries, lady fingers, lemon and coconut puddings
I ended up with a a pair of pies…and here is how I did it:
Preheat oven to 350°
Take ricotta pie recipe and assemble the filling but ONLY add 2 tablespoons of sugar. Add the vanilla and add the lemon zest of one fresh lemon. Do not add the orange zest.
Take two piecrusts and line two regular pie plates. Put in refrigerator to keep dough chilled.
Split your ricotta mixture in half into two large bowls.
In one bowl which will be your sweet pie add the sweet ingredients (1/2 of the sugar or 1/2 a cup, lemon zest, candied citron/lemon/orange peel, cinnamon, white raisins if you want and even 1/3 cup UNSWEETENED coconut), and there you have the mixture for the sweet Easter or ricotta pie.
In the second bowl (for the savory Easter pie) beat in one more egg, add half a cup of Parmesan and Romano cheese mixture, and a about 4 to 5 ounces of grated cheddar. I prefer a sharp and white cheddar very dry. Add a little salt and pepper to taste, and a little dill and thyme and tarragon.
In a small sauté pan sauté with 1 1/2 tablespoons of butter melted add 2/3 cup of diced ham, one onion, and eight or nine baby bella mushrooms. Sauté down and drain of any liquid. Set aside to cool slightly. Some dill, oregano, thyme, tarragon to taste. I do not add any extra salt because of the salt in the ham.
Put the meat mixture into the bottom of one of your pie crusts in the pie plates and pour the savory ricotta cheese mixture over.
Pour your sweet ricotta pie mixture into your other prepared pie crust and plate and you can bake them together in the oven for about an hour – you’re going to have to start checking at about 55 minutes- this is my first time through doing it this way so you guys are learning with me! I took about 1 hour and 10 minutes baking both – the savory dinner pie in the end was ready before the dessert pie.
Both pies turned out ok and are honestly very tasty and disappearing fast, although I probably should have taken both pies out of the oven at the 1 hour mark.
Sometimes even I take a shortcut- If I do not feel like rolling my own dough out, I purchase Marie Callender deep dish pie crusts. They are in the frozen section of your grocery store. I did that this time.
5 1/2 cups of fresh blueberries washed and drained
1 1/4 cups of Florida Crystals Demerara Sugar
6 tablespoons of flour
1 generous teaspoon of cinnamon
2 teaspoons of grated fresh ginger
The zest of one medium-size lemon and the juice of half of that lemon
In a large mixing bowl mix all the filling ingredients listed above together. Fold gently and thoroughly you’re not mashing anything.
Set bowl to the side
1 cup dark brown sugar
1 cup flour
1/2 cup Florida Crystals Demerara Sugar
1 cup Quaker quick oats (plain not flavored)
1 cup chopped hazelnuts
1/4 teaspoon sea salt
1 stick unsalted butter cut into little bitty squares
1 1/2 f teaspoons of cinnamon
1 scant teaspoon of cardamom
Use a pastry cutter or pair of forks to blend the topping ingredients together until soft crumbles form- Crumbles should be relatively uniform in size. Put the topping in the refrigerator for half an hour to 45 minutes.
Before you put the pie together, if you are using a fresh or frozen pie crust now is the time that you use a little softened butter In a light coat and spread gently on the bottom of the crust in the pan. It keeps the crust from getting soft. It is a tip I picked up from watching Chef Robert Irvine on TV- used to use the Martha Stewart egg white painted along the bottom of the crust, but I like this better.
Fold your berries into your deep dish pie crust and spread the crumble topping evenly on top – I tend to be slightly mounded in the middle of the pie crust. Do not overfill your pie crust or your oven will hate you later.
I make a light tinfoil piecrust covering edge for my pies before I put them in the oven, or you can use one of those pie baking rings .
Another tip: Because this is a fruit pie I generally cook it on a cookie sheet Or a shallow pan like a jellyroll pan in the oven- That way it saves on spills later
Bake the pie at 375° for approximately 50 to 55 minutes, depending on your oven.
Pie will smell delicious and you’ll see some of the blueberries bubbling through the crunchy topping when it is ready.
When the pie is finished put it on a baking rack to cool, which ideally should be at least four hours so the filling sets.
Pie is best served the day it is made I think, and should be served at room temperature. You can serve plain or with good vanilla ice cream or fresh whipped cream.
I will note that this organic Florida Crystals Demerarasugar is exceptionally good for baking fruit pies with – I tried it on a whim once because they said so on heir packaging, and guess what? They were right.
The final note is I have never written this pie recipe down before, so I hope the proportions are correct. To me baking fruit pies is like making homemade pasta – have done it for so long it is sort of instinctive – I grew up around people who cooked and baked – so from trial an error I just sort of learned if stuff felt right and so on.
I love risotto. It takes a bit of time to do it right, but so worth it. Here is a recipe I have been doing for years. It has lived in my head because the impetus for it came from one I ate growing up that came out of our family kitchen and not a cookbook. Intuitive memory cooking if you will. Hope you can follow.
Gently simmer 5 1/2 cups of chicken brothcovered on low on the stove. ( I make my own stock incidentally. I find it easier)
Take a smallish sauté pan and cut up into thin rings one medium regular onion and one medium sweet onion and three cloves of garlic (minced). Toss into a pan with 4 tablespoons of butter, a pinch or two of sea salt and swirl around and cook until nearly caramelized over medium-low heat.
Add 2 cups of sliced baby bella mushrooms – and yes cut your own, don’t buy pre-sliced. Add 2 medium ribs of celery minced. Add 2 medium grated carrots. Allow it to cook down. Remove pan from heat and just move to corner of stove.
I had leftovers from a chicken I roasted, so next I cut up the cooked chicken(skin-free) into bite sized pieces. I think about 2 cups, maybe a smidgen more.
O.k. now the fun part. Pull out a large fry pan and put a few tablespoons of olive oil in the bottom. Add the 1 1/2 cups of uncooked abrorio rice. Stir around on lowish heat until rice grains are translucent. Add 1/2 cup of rosé wine(NOT white zinfindel – YUCK!), stir around until rice absorbs wine over medium-low heat.
Now start ladling in your simmering chicken broth, one cup at a time. Last night I only used 5 cups of broth, but sometimes I use 5 /12. The broth needs to be absorbed ONE cup at a time into the rice. If you just dump all the broth in your risotto will be mushy, gluey and gross.
When you hit the 3rd cup of broth almost ready for the 4th add in the sautéed onions and veggies.
Half way through the 4th cup of broth being absorbed, toss in the chicken. Also toss in a few pinches of tarragon, basil, and oregano.
After you add the final broth and it is almost all absorbed, stir in 1/2 cup of grated parmesan or grated romano cheese. Stir in 1/3 cup rough chopped flat leaf Italian parsley five minutes before serving.
The whole add broth process takes about 30 to 40 minutes. I hope I have not left anything out….again….have never written this down – always just done it.
Serve with additional grated cheese on the side and a nice green salad.
Happy 2013 to one and all! Let’s start the new year with a recipe!
So this holiday season I broke in a new hot crab dip recipe. Not everyone in my house like artichoke hearts, so I had to find a recipe without them.
I received Martha Stewart’s cookbook Martha’s American Food as a Christmas present. Truthfully it is a cookbook well worth purchasing or giving, but I have a habit of fiddling with recipes (even ones uniquely my own). And I hate to say it because some giant hand bearing a whisk might pop out of the sky and smote me, but I improved Martha…or one of her recipes I should say.
She had a hot crab dip recipe, but looking at it I felt it needed some tweaking and additions, so I did that. My friends have all been asking for the recipe, so here it is. Note that my tweaks/additions appear in RED ink:
Hot Crab Dip
1/2 cup (1 stick) unsalted butter PLUS 2 Tablespoons
1 RED onion finely chopped
2 garlic cloves minced
1/4 cup plus 2 tablespoons all-purpose flour (NOT whole wheat)
1 1/2 cups of HALF AND HALF(Martha calls for plain milk)
1/4 teaspoon cayenne pepper
2 teaspoons dry mustard
few dashes of Tabasco sauce
6 ozshredded mixedcheddar (some cheese companies offer a shredded blend of mild and sharp cheddar. Martha calls for 4 oz)
6 oz of soft cream cheese (from the tub but not whipped)
Grated zest of one lemon and juice of that lemon (Martha calls for 2 Tablespoons, I just use a small lemon and call it a day)
2 Tablespoons Worcestershire Sauce(Martha calls for 2 teaspoons)
16 oz lump crabmeat, checked for shells (Martha calls for 10 oz, but most crab I buy comes in 16 oz containers, so that is what I used)
4 Tablespoonsrough chopped Italian Flat Leaf Parsley (Martha calls for 2 tablespoons)
2 Tablespoons fresh dill rough chopped no stems
2 Tablespoons minced FRESH chives
4 Tablespoons minced celery
Salt and pepper (fresh ground)
8 oz loaf of rustic bread sliced into small bites crust removed
English cucumber slices(for serving with dip when finished)
Flat bread or thinly sliced French bread baguettes. (for serving with dip when finished)
Pre-heat oven to 400 degrees.
In a generously sized saucepan (medium to large) melt the 1 stick of butter over medium heat. Add onion, garlic, celery stirring occasionally until soft and translucent (4 to 5 minutes)
Whisk in flour and cook while whisking constantly (or it will stick and burn) (about 3 to 4 minutes – Martha says 4, I found it took a little less. (medium to medium low heat)
Whisking constantly slowly incorporate half and half in a steady stream (I am not Shiva so I don’t have 8 arms or whatever so I did put my measuring cup down occasionally – Martha of course doesn’t do that). Stir and simmer over medium-low heat until thick and smooth (about 4 minutes).
Incorporate cheddar cheese, stirring well so it melts all evenly and then repeat with cream cheese. Stir in Worcestershire sauce, cayenne, Tabasco, and Mustard powder. Incorporate well. Add a little salt and pepper to taste. (you won’t need much). You don’t have to over think or over cook this – you just need cheese completely melted and incorporated.
Remove from heat.
In a large mixing bowl combine crabmeat, fresh herbs**, lemon juice, and lemon zest. Stir in the cheesy-oniony mixture and fold together, check for salt and pepper (to taste – I cook with less salt these days so I found little adjustment necessary).
Pour this creamy and goopy deliciousness (it does taste good even at this point) into a buttered one quart oven proof dish.
In a small fry pan melt that 2 tablespoons of butter remaining. Toss in bread you cut up as per ingredient list, add salt and pepper and cook a little bit (couple of minutes tops) – bread will be goldeny and butter with a light coat of salt and pepper.
Arrange bread bits on top of crab dip in the casserole dish and bake in your pre-heated 400 degree oven for about 25 minutes – keep an eye on your oven because this stuff can boil over at the end.
Remove from oven and let stand at least ten minutes before serving because when it first comes out of the oven it is like molten lava with a crispy golden crust on top.
Serve with flat breads, crackers, or thinly sliced French bread baguettes. Place a cucumber on top of cracker, bread slice, or flat bread and then dip on top of that.
I do not think I forgot anything, hope you enjoy this.
**Please note that if you like Cilantro, when you add your herbs to the crab as above, you can add 1 tablespoon of finely chopped fresh cilantro too.
Before we get into the pie of it all, I must say you know that your blog is getting popular when you get hit with 261 items of spam overnight. Thank you WordPress spam filters for doing double time!
Anyway, sometimes a pie just comes together and my Thanksgiving pie was amazing if I do say so myself.
I made apple this year as per the request of my better half. I made a double crust apple pie with dried apricots, raisins, and cranberries soaked in Calvados. The crust was dusted with turbinado sugar and pink Himalayan sea salt.
Sounds yummy? It was. So what I did was make a double batch of pie crust (I have given you pie crust recipes before so I am not doing again now), pulled out my vintage deep dish pie dish and threw my apple mixture in, sealed it up, did an egg wash and a little dusting (turbinado sugar and the pink sea salt) and voila! Yummy deliciousness!
I used about 8-10 small MacIntosh apples peeled, cored, sliced thin. Tossed them with 1/4 cup flour, 2 tablespoons corn starch, 1/2 cup white sugar, 1/4 cup brown sugar, juice of 1 lemon, fresh grated ginger, cardamom, cinnamon, mace, and 1 1/4 cup of dark raisins, chopped dried apricots, and dried cranberries that had been soaked overnight in Calvados.
I cut my vents, added my pie bird and in it went to a pre-heated oven on a cookie sheet. 400 degrees for 15 minutes, and then 350 degrees for somewhere between 30 and 45 minutes (I forget – so if you are trying to replicate, you will have to simply keep an eye on your pie.)
My yam and pumpkin soufflé topped with toasted butter pecans was a big hit too – another made up mish mosh of a recipe, but I think I am keeping that one to myself for now. And oh yes, I roasted my turkey the way I saw my late father do it time and again, and guess what? It was not dry!
For the record, this chef is on strike for a few days. Executing a fabulous Thanksgiving is like giving birth…and LOL my friend Pamela did just that. (She had a baby girl!)
No, I will not be shopping today. Black Friday is against my religion. For the most part so are malls. For those of you shopping, ditch the mall and check out Main Street. I think supporting independent merchants, small businesses, and BARN sales is where it is at!
And if you are looking for that perfect hostess gift for holiday parties, or a fun present, consider my recently Blurb published photography book chestercountyramblings….four seasons!
Today Rachael Ray announced it was (as per Butterball which may or may not have a trademark on the day) National Thaw Day. She said:
“No matter what size bird you are dealing with, if you are cooking a frozen turkey it needs to get out of the freezer and get into the fridge today,” Rachael suggests. “Store it in the lowest part of the refrigerator, and take it out [of the freezer] today and it will be perfect by Thanksgiving day!”
Ok so it is funny, as I was staring at my frozen turkey this morning, I was wondering the same thing. Some years I have gotten a fresh turkey, but this year economizing is the name of the game so I took advantage of my free turkey from the grocery store. I actually have the points for two free turkeys, but have only picked up one at this point. Maybe I will donate the second one.
Anyway, apparently every four pounds of turkey is equal to one day of refrigerator thaw. And once defrosted a turkey can hang out in the fridge another four days. My turkey is in a plastic shopping bag and resting in a shallow pan. I don’t want anything to leak if possible. After all, who wants to scrub the refrigerator on Thanksgiving Day?
A week ahead of time is also when I start to think about how the table will look. I collect vintage linens so I can change my table out from year to year. And no, I never pay a lot for old and vintage linens. Garage sales, church sales, flea markets, thrift shops. I look for lots of things in numbers I can deal with, tablecloths that can be tea stained or dyed if need be. I only look for natural fibers, so polyester will not be found on my table – I don’t like the sheen, feel, and texture. I generally hand wash my linens, so a week ahead gives me time to do that and get them ironed up if need be.
I also love vintage dishes, so you might find those on my table as well. I have some cool goblets also gathered courtesy of garage and church tag sales. I don’t do paper plates, plastic cups, and aluminum foil containers as serving dishes.
In my former life with my former in-laws (for lack of a better description of what to call these people), one of the ex factor’s sisters not only had the darkest living room I had ever been in (dark green walls and all her own art work – some was decent, some of it looked like paint-by-numbers), but she wouldn’t know how to set a buffet without aluminum foil containers and cheap paper napkins.
I wouldn’t comment except she made such fuss about how fabulous a table she set, and all I ever saw every Thanksgiving were those aluminum foil containers on the sideboard and table (and the bottles of salad dressing on the table, paper napkins and really bad as well as warm white wine choices.) She was also one of those people who would ask you to bring something and then make something in the category of what she requested like it was a competition instead of a holiday meal. And if you arrived five minutes past her decreed holiday start time, chances were she was eating without you which I always found rude to guests who traveled a distance to be with her. I think one of my favorite Thanksgivings with this woman was when her dog stole the leftover turkey right off the counter.
Anyway, when you have had a few painful Thanksgivings like that, you learn how to craft one you can be proud of, but a holiday that won’t drive you bonkers either. The key is simplicity. The KISS theory, or keep it simple stupid. I believe even if you aren’t doing a more formal dinner, you should take the time to set the table well to complement your meal preparation. It is a holiday, not pizza night.
If you are doing all the cooking, realize it doesn’t have to be the proverbial last supper. The world will not end if you don’t have multiple kinds of potatoes, every Thanksgiving veggie known to man including that disgusting green bean casserole made with those deep-fried dried onion things. If you are doing a communal Thanksgiving and you are the host or hostess, lay out your menu and be clear about your assignments to other people.
Don’t forget the salad. It can be simple or seasonal, but take the time to make your own vinaigrette. So much better than the bottle.
Let’s talk stuffing. Know what I discovered yesterday when I was thinking of buying a Thanksgiving stuffing mix to cut out a step? High fructose corn syrup is an ingredient. I saw it on the ingredients list in Peppridge Farm and Arnold’s pre-bagged dried stuffing cubes. Bleck.
I won’t be taking that stuffing short cut. I am going traditional and have plenty of fabulous herbs left alive, so my turkey and stuffing will definitely include fresh sage and rosemary. And a combination of garlic, shallots and onion. Baby Bella mushrooms are a must. Maybe minced apples and raisins, not sure. I won’t know until Thanksgiving morning. (Nothing better than the smell of stuffing ingredients sautéing away in the pan!)
And yes, I make my own cranberry sauce. It is so easy a caveman can do it. My base recipe is 2 bags fresh cranberries, 2 cups sugar, 1 cup orange juice, 1 cup water, cinnamon, a little fresh ginger. Sometimes I add diced apricots or a persimmon or two. Sometimes I turn it chutney and add funky ingredients like diced green tomatoes.
As for other sides? Well this year it will be yams done somehow (I like them better than sweet potatoes) – I am thinking of roasting them with a couple of carrots and then mashing them somehow – a puree then warmed up in the oven with maybe little marshmallows on top to appeal to the kid factor. Maybe a yam-pumpkin puree. And a simple salad. Gravy.
Dessert? Undecided. Looking like an apple pie. Haven’t decided. Saw a double crust apple apricot pie on page 126 of the November 2012 Food & Wine that looks promising. Or I might do my own apple with streusal topping. I haven’t finished checking out my favorite magazines yet.
As for the big bird itself, it is helpful to remember a couple of simple tricks to keep turkey-lurky from drying out. I pre-heat my oven to 450 degrees for twenty minutes before putting turkey in the oven. When I put the bird in the oven, I leave it at 450 degrees for the first half hour, and then I reduce the temperature to 350 degrees for the duration.
Most people say 15 minutes per pound is a good rule of thumb. So my turkey is 15 pounds. So that is 15 x 15 = 225 minutes or 3.75 hours. Sometimes my gass oven is a little pokey on the roasting, so it could be longer. But I have a thermometer :<}
I cook my turkey covered for almost half of its cooking time. I do put a couple of cups of water or broth in the bottom of my pan along with bay leaves and onion. I baste around every 45 minutes. When you baste, haul big bird out of the oven and shut the oven door so you don’t lose the heat.
And yes, I do indeed rub my turkey down with butter before I herb and salt and garlic the skin and put it in the oven. I do not brine my turkey. I have thought about it, but never done it. I have no desire to deep fry my turkey so I can’t comment on that.
Check out this blog link for a KISS method of turkey cooking. Whole Foods also covers the basics, Southern Food does too, and when all else fails there is Butterball and they have a turkey hotline too. While Martha Stewart has a LOT of recipes, I find her recipes may be confusing and overly complicated for the beginner home chef. There are a LOT of turkey recipes out there. I like to consult web sites that I know test the recipes Food TV and Epicurious are the websites I haunt the most.
I like to entertain for friends and family. I like to cook, so you may find cheeses and whatnots mixed in from DiBruno Brothers and Carlinos, but for the most part you find what I serve I actually prepared. Maybe I am old-fashioned, but it is something I just like to do. I also believe in adopting Thanksgiving orphans. I have been one a couple of times over the years when family and friends were scattered to the four winds for the holiday. I actually have an article on easy entertaining featuring Chef Angela Carlino in the fall issue of Main Line Parent Magazine (which I haven’t seen yet in print because I keep spacing on picking up a copy).
Do you have a Thanksgiving tip or recipe or tradition you would like to share? Feel free to post a comment!
Now for the last word: if you don’t feel like cooking, might I suggest Thanksgiving at The Yellow Springs Inn? Check this out from Exton Dish! (Yes, click HERE)
A place to SKIP is Farmhouse Bistro at People’s Light. We did that last year because family and friends were all scattered and it is something we would not do again, or recommend. We’ll leave it at that.
This post must now come to an end. I have recipes to read.