Tried the flourless Greek Yogurt Bread

Hello, everyone.  We're having a bit of a cool spell today: this morning it was about 50°F. We're wearing long sleeves,  of course! 

I had run into a high protein, no wheat bread recipe on Youtube, and today I tried it out.

These little sandwiches are on yogurt bread slices.

The recipe makes a slightly wet bread. The loaf fell a bit while cooling, bit it didn't collapse. There is no real strength to the structure. I had noticed this about another eggs and cheese type bread recipe also.

 If I do it again, I will adjust the time and temp for a slower, cooler cooking. I'm thinking my oven is a little bit hot. Though the bread's pretty good in turkey sandwiches. 

Tortilla de verduras con gambas

Hello,  everyone.  We miss so many things about the Camino. And some of them are not really practical to recreate at home.

Tortilla, fortunately, can be made at home. 

Yum.

Another try at the Veggie Tortilla

 Hello, everyone.

I have been trying to figure out how to make Tortilla Espagnola without excess browning on the top...thinking it's a matter of turning the heat down while cooking that first side (on bottom in pan, then on top on plate) so the mixture will firm up more before getting super-browned.

This is another try at the Tortilla Murciana de Verduras from Spain on a Fork.

It tasted wonderful!

Though I do cut up the mushrooms and peppers differently, it's just easier to serve if they're cut bite-sized instead of in great giant slices! It's fun to use multiple colors of sweet pepper for this, too. You can see the red ones peeking out in the picture.

Tortilla de Gambas y Hongos

 Hello, everyone.

Yesterday we indulged ourselves:

The tortilla on a plate before cutting. 

A cut serving: 1/4 of the whole.

I used about 2/3 cup of peeled, deveined, raw shrimp. About 5 large red radishes, sliced, salted and drained for a few minutes. About 6 Baby bella mushrooms, sliced. Salt of course and some onion powder. And 5 large AA eggs.

Did it in the medium sized skillet, cooked at about the same setting as for scrambled eggs or omelets,  covered the pan for a few minutes just before the flip.

The flip went perfectly! And shortly after that the proper color was on the bottom--that had been the top--and it went onto the serving plate. 

Sprinkled with some parsley leaves for pretty, as there was some on hand.

This is a low carb version of the wonderful Spanish tortillas de patata we ate while on the pilgrimages. The radish slices substitute very nicely for the potato slices.

We finished it off as our dinner, counting the vegetables in the tortilla as our veg dish and the shrimp and eggs as our protein dish. Yum.

 

Another low-carb breakfast

 Hello, everyone.

Another in the series of low-carb meals: eggs with a sort-of curry vegetable mix. (Or, maybe, eggs with almost-ratatouille vegetables?)

The vegetables are zuchini and tomatoes--no eggplant, no onion--cooked in extra virgin olive oil. Seasoned with italian herb mix and some curry powder and salt. Eggs cooked in the pan after the vegetables with (I think) more extra virgin olive oil for the pan.

It was good.

Friday night, Spanish food style

Hello, everyone!

We really miss the Camino. One of the ways we keep the memories fresh is to eat Spanish style foods. Tortilla de patata is one of them. Unlike Western hemisphere tortillas, it's not a bread. It's related to fritatta, the Italian egg scramble that is finished off in the oven.

Having many interesting things in the fridge that needed to be used, I rang a change on the standard tortilla last Friday: Tortilla with potato, shrimp, radish, and mushroom.

There is of course a little bit of onion in it. The parsley got thrown on because it looked a little dull in color when it came time to serve and eat the tortilla.

We really liked it a lot.

5 eggs, ready to scramble (no added milk or cream)
about 1/4 white onion, sliced thin
about a half pound of Baby Bella mushrooms, sliced
a 12 ounce package of precooked salad shrimps, chunked up
a half package of radishes, trimmed and sliced
a red potato, trimmed of eyes and sliced

The slicing here is about what you get on a mouli with the #2 insert, not potato chip thin but fairly thin.

I refer you to the link for the recipe. You really, really need to have a plate that fits your skillet. One of the skillets with the rounded sides is easier to use. It also helps to say a quick prayer when it's time to flip the mostly cooked tortilla out onto a plate and slide it back into the pan!

Update on the Easter placemats: progress to date

Hello, everyone.

There have been fewer posts lately, because the placemats and other things have been using up time a lot.
This is one of the placemats pinned-up for quilting.
The quilting scheme begins with sewing in-the-ditch where the top is pieced. Then, as seen in the picture below, other elements are added.









The name of the person who will use the placemat goes onto the light blue stripe. After the name was sewn in purple, another color of quilting thread was used to stabilize the stripe (it's one of the wider stripes) and underline the name.
After that, a zigzag was quilted onto the green strip and lengthwise lines added to the purple one. Finally a row of stitching around the edge was done, just inside the marked cutting line.

As y'all will remember, there is binding to be added yet. I expect that all of the binding on the ribbon spool will be used, and also more that hasn't been cut from fabric yet.

Easter is just about two weeks away, and the (fourteen) placemats aren't completed, so there may be a slow posting rate for some little while yet.

A little crafting tip

Hello, everyone.

Things have been busy, but also there has been a little time to do creative things. And Easter is coming. My local sewing club is working on a project for Easter decorating--placemats. There were a couple of variations to choose from, so I went with the one in the Jo-Ann's project list. It involves several fabrics for the egg stripes, plus backing fabric, batting, plus a good amount of bias for the binding. (Translation: a lot of stash is going bye-bye with this one! Even though there were some new fat quarters purchased from my local quilt shop.)

I cut the bias strips from a piece of fabric and sewed them together in pieces that are long enough for each placemat shape. Then I realized that there are a lot of pieces of fabric running around in this project, and expected to be a lot more, too, and they have to be kept organized. Especially the long bias strips that will tangle and become impossible.

I "recycled" a ribbon spool that was left over from decorating a little while back. As the bias is folded in half and pressed already, the spool holds two strands side by side, and I can keep loading it up until either the spool is full or I run out of strips to store.

Adventures in cooking

Hello, everyone. Today we drove down to South Padre Island to take in the Rio Grande Valley Quilt Show. It was neat. There were *so many* quilts on display, and so many of them were artistically beautiful and or technically impressive. I'm so glad DH went with me and we were able to talk about the many designs and color choices and techniques.

After we drove home, I got the thought to try and ring changes on the tried and true Spanish Tortilla de Patata. (There is no gluten in this, by the way, as it's basically a form of omelet or fritatta.) So I got out the mandoline and sliced a couple of calabaza squashes into slices. (Calabaza is a Mediterranean type of zucchini, great flavor.) I salted it and set it into the strainer to let the excess water out. Oh, if only I had followed up on this by squeezing the squash bits in a towel! But I am ahead of myself.

Green soup

Hello, everyone.

When the cold weather hit, it was soup weather for sure.

There has been a lot of arugula and mustard around this season, and inspiration struck.

In my treasured Brother Victor soup cookbook

Small Tree (Egg Ornaments)

Hello, everyone.

As Thanksgiving is over, and the refrigerator is slowly approaching normal (from total overload!) levels, we've begun getting Christmas things down and the decorating is slowly getting going.

The small tree is up. Next to the polyclay ribbon candy ornament is a little ceramic ornament left over from when I would give gifts to my CCD students every year. It has a painting of the Holy Family on the front. On the other side of the ribbon candy ornament is one of the ones made during the mad tassel phase: embroidery floss makes lovely tassels that are just the right size for hanging from egg shells.

One practical note: with the fake trees, the top is too floppy to hold up a tree topper of any normal kind. I had to add a stiffener to it in order to get the star to stay upright. The stiffener is wired onto the tree with green pipe cleaners and is pretty much a permanent item. Then when decorating the tree, I put the last of the white mini-bulbs up at the very tip so the star would be lit from within.

Another practical note: the small tree looks much bigger because it's on top of the coffee table. I put a table cloth over the table to protect the surface from scratching by the tree stand. This also hides at least some of the extension cord clutter.

Almost all of the eggs made it onto this one.

Some years past, when MIL would come down for several weeks at Christmas time, we would have a large tree in the living room, a 3-foot tree on top of the buffet in the dining room, and this tree in the upstairs hall. That was when there were helpers still living at home with us, of course. Now we're cutting back on the over-the-top decorations. This year I decided to put the upstairs tree in the room with the piano. (The buffet was retired to the Salvation Army with the over-large table and chairs that matched it. They weren't heirlooms or anything like that. We just felt like we were crowded out of our place a bit.) The 3-foot tree was outside in the Man Cave shelving over summer a couple of years ago and a mouse moved into it and chewed up the whole thing, so that one is gone. That left only two places to put all the egg ornaments that have been made over the years--and this tree is in better proportion for the smaller items.

The trick with eggs is to use your handy corsage pin to break up the yolk before you blow it out the holes that you carefully drilled with your Dremel. (Or chipped patiently open with the said pin and a starting hole made with the point of a sharp knife--less mess on the tools, but more eggshell breakage!) On the side, there was so much eggshell cutting going on at one point that DH got tired of finding egg white on his things and got me one of my own!

One nifty thing to do with an egg shell is to cut a slice in the shell while the egg is still inside, allowing the cleaned shell to be used to display a tiny angel or other scenic element. My grandmother's friend Mrs. Beckley was an expert at this and even made an egg shell with a tiny skating scene once. She sent us each an ornament, back when I was a child, and I still have mine.

The Beckley egg

She used graduated pearl beads and velvet cording around the opening of the egg, along with the golden fringe. There is even a bit of frou-frou on the back of the egg! She was an amazing egg artist.

(This photo taken before we stopped buying a fresh tree every year--now, sadly, we have fake. The expense of the extremely large fresh floral item over two or three years was the same as the cost of a nice fake tree which lasts for five years or more. And let's not talk about the problem of keeping smelly mold from growing in a water-filled tree stand for several weeks!)

When making Christmas eggs, I find that painting the washed and dried egg shell with gesso covers over the slight texture of the natural shell and makes it stronger. Then the shell can be perched on a bamboo skewer--one that you don't intend to re-use for food--and spray painted. That will give a smooth, shiny surface for further decorating. (Link goes to a really huge container of the stuff. My gesso is in about a 2 ounce bottle! And if you're only painting egg shells it goes a long way.)

The children and I would have "Christmas in July" over the summer holidays and make egg ornaments. They would paint words or even little scenes on the shells. They never broke an egg shell, either--they were all old enough for elementary school by then. (For younger children, I'd stick with popsicle stick crafts. There is only so much manual dexterity available before about age 8!)

Model paint works really well for painting words and tiny scenes, but requires mineral spirits for clean up. The tiny brushes sold in the model department are wonderful for the work.

Acrylic paint works well also, and is very easy to clean up, but after the paint is all dry the shell must be sprayed with sealer before any lacquer coat is added. Otherwise the carefully painted flowers or whatever will run. The tiny brushes can still be used, or one can go with a more elaborate floral kind of decoration.

Acrylic paint is also more generally available (in scads of colors) even if there is no hobby store in the area. Wal-Mart has it, Hobby Lobby and Michaels and JoAnn all have it, and if one gets into elaborate shading and such there are even blenders and extenders to give more working time. The gesso is also sold in little plastic bottles in the acrylic craft paints section of stores.

Mustard plants in the garden

Hello, everyone.

There is a fall garden growing here, and it needs thinning regularly. I have loads of mustard leaves waiting in my refrigerator now.

I pulled them by the roots, along with arugula and assorted other edible greens that are too close together. Washed them once in the hose outside to get most of the sand off. Washed them again in a bowl to get the rest of the sand off. Soaked them in salt solution to get caterpillars off and crisp up the leaves. And stuck them in a container in the fridge.

Some turned into salad.

Some turned into this:

Egg with wilted greens and Cholula sauce

Christmas Day is over, but the Christmas season continues for a little while

Hello, everyone.

I was right to think that life would get in the way of blogging for a few days.

We did get some little bits of Christmas decorating done before The Day, though:

The biggest Nativity ended up in our room.

Detail of the angel on top--it had been part of a string of angel lights but the clip broke off.

A nod to Pinterest: peanut M&M candies, candle cups with tea lites, and a condiment tray

DM gave me an ostrich egg a few years back to decorate. This year it is hanging from the chandelier in the dining room.

Two hen eggs--the front one has an angel hanging inside the opening. The one in back--it was just there when I took a photo--is painted gold with some texture. These are hanging in the kitchen eating area, from another chandelier type light. The bows were added to unify the various eggshells on the fixture.

Beaded ornament completed

Hello, everyone.

There's not much to say today, but I wanted to post a picture of the diamond shaped beaded Christmas ornament discussed in the last post.

Right in the middle, where it will reflect sparkle from the lights!

Also visible in the picture, some of the eggshell ornaments that have been done over the years. This was a pleasant activity to do with children when we had a larger flock of laying hens. Or ducks! Duck eggs were great to decorate--larger than hen eggs and with a tough shell.

If you should do the egg decorating thing, a word of advice: use sealer spray over acrylic paint before using gloss lacquer spray to make it shiny. (Otherwise the paint will run.) You can use model paint instead of acrylic paints. That is glossy to start with. But it's messier to clean up--uses mineral spirits. And you have to get all those tiny little jars of paint. You could use unwanted nail polish, too, if you have some that's thin enough. Last observation about eggs: if you paint the hollow eggshell with gesso it will have a smooth surface to accept spray paint, which will provide a base for the other decorating you might do.

Elementary-school aged children love to paint eggs with little bitty paintbrushes. It will keep them busy for an entire afternoon during summer vacation.

Returning to our travel narrative

Hello, everyone.

My last travel post got us to Agueda, where we slept on the far (outgoing) side of the town. The next day we studied the guide book and discovered that the towns were not placed correctly for a regular-length day. We had a short walking day instead, going to Albergaria a Velha (Old Albergaria, I think that means) so after finding an ATM we walked to the far side of this city, too.

Walking on a quiet road. The quiet ones aren't bad. It's the main highways that gave us gray hairs!

Art in the apse of a church. Christ Victorious

We were often crossing the ancient Roman highway that went roughly the same way we were going.
This sign was added to the back of the marker because the carved letters on the front were so worn down.

The No Tell Motel may have a local reputation for being a place couples go to "not sleep" but it had clean sheets and hot water in the shower. (I rigged up a paracord clothesline to dry our clothes after I washed them in the tiny sink. It went right over the pot, but it got the job done.) In our prior post, made with DH's Kindle Fire, the autocorrect got a-hold of the words. (Sorry about that.) The eggs were hard-boiled, not "hard core!" And in Sao Joao, the Residential Solar had a cast-iron beadstead, the framing at the head and foot of the bead, not a "cast iron beadspread."

The city itself (Albergaria a Velha) was pretty and we did pass an albergue in the middle of town. We elected to go on to the far edge and find this "other lodging" place because it would chop off about a mile or a mile and a half from the next day's long walk.

Next post: on to Sao Joao!

One foot in front of the other

Hello, everyone.

On June 16 we passed on to Agueda, if memory serves, and met Mr. Simoes while walking through the town. Y'all may remember me mentioning his kindness on a post while we were on the road. He makes aged brandy.

Studying the guidebook before crossing a highway

Lovely tile art on a house

Local tourism council promotion of water wheels or windmills

Wine or Port production facility (out in the country)

Pretty old house on the street

Add caption

Path into the next town.

Plums on a tree on the patio--juicy but not tart.

Pilgrim laundry facility. After this, you hang the things on a line and hope it doesn't rain!

This was a private albergue/pensao at the outgoing city limits of Agueda. It has private rooms and also dorm facilities. The patio was lovely.

We walked a quarter mile back along the road to the grocery store and picked up some eggs and bread and such and had boiled eggs and bread and wine (and maybe some olives?) for dinner.

Path progress

Hello, everyone.

The path up through Vila Franca da Xira was the last route-based post before we wandered off into various topic-based comments. Today will cover further progress on the Camino Portugues.

The first day of walking had been planned to stop at Vila Franca--which was about 32 km. (20 miles give or take a little) We got in about 5 pm, which was later than desired, but the day was long and hot.

The second day was planned for about 20 or 25 km--shorter, but we'd looked at the stages in the Brierly book and decided that putting the shorter stage second would give us a little bit of a break after a rough first day.
In the event, the heat and remoteness and cobblestones and road walking--that traffic, with no place at all to walk, was scary!--made day 2 as rough as day 1 and 3.

We got lost leaving Vila Franca, walked in circles for a little bit.

Road that wasn't cobblestone!

Beautiful baptistry in church!

Day 2 was a Sunday and I kept looking out for churches that would be having Mass. Finally I gave up altogether. Then, about 3 pm or so, when we got to our stopping point, we found that the town was having its fiesta for Sao Joao that day, with bullfight, and at the bullring later on a barbecue (we skipped it, the sleeping place was a mile or so further on--that may not have been the best decision when we didn't want to walk back to the bullring for food), and wonder of wonders: a note on the church door saying that because of the fiesta Mass would be at 5:30 pm.

Getting into our sleeping place was less easy--the key, for anyone wondering, is that the phone number in the Brierly book was not the one the family answers. There is another number on the signs, and that one works. Also, while they let you in, they don't do the paperwork until 8 pm in the evening. But you can freshen up before then in your room. (This was a frequent thing in the pensaos--we'd come in and the person would take one look at our red faces, windblown hair, and packs and say "let me show you to your room. You can freshen up, and we'll do the paperwork later." I guess the BO was pretty bad!)

Another thing we noticed during the days before Porto was that a number of residential streets with no bars to be had would have gallon jugs of water on strings (leashes, basically) at their gate. Was this what the PCT hikers call "trail magic" water for pilgrims? I don't know.

Day 3 we walked to Santarem. (Portuguese speakers please forgive the total lack of all accent marks in my typing. I have no idea at all how to put them in!) This involved the largest tomato fields I have ever seen in my life. And grape vines. Shade in the 90-plus degree weather (days hitting 35+ in eurospeak) was precious and rare. Dusty trails and dirt roads, not so much.

It can be surprisingly remote in a very settled-up country sometimes.

A shy emu--I tried several times and never got a good shot!

I have mentioned walking on levees before. In this village, we found an open bar and I got a boiled egg. That was almost all I got to eat while walking that day!

HUGE fields! This one is corn (maize.)

 The walk into Santarem is every bit as steep as the guidebooks say. The city is on top of a mesa,  with the usual steep sides and level top. The famous albergue that the cool kids stay in was full. We stayed in the newer one, the one with the blue ad signs as far out as 17 km away on the trail. It had: bunk beds, as expected. Sheets and towels provided, which was a surprise. "Mixto" bathroom/shower combo, which isn't that unusual. Tiny shower stalls, with the widely-spraying shower head some 7 feet up on the wall. Tall cubicle walls, but they don't keep your clean clothes from getting sprayed by the shower. No hooks out of the spray--I don't even remember clothing hooks in the stall in the spray zone. Which was the entire cubicle anyway! One toilet at the end of the bathroom, after you pass the three shower cubicles and the two nice sinks at the entry. All new and in good shape, with a modern "industrial" feel to the decor. A nice bar area with wifi. They offer an 8 am breakfast, if you can stay around late enough to eat it--standard continental fare and coffee. We were 2 of the three people in our dormitory.

We also had a "get real" conference about the state of our feet and our exhaustion. For three days we'd been unable to find adequate food, the daily temps had been well into the 90's (or higher?) as this was an unusually hot year in the Iberian peninsula, and we were getting worn out. If we continued walking to Fatima, it would be 2 more days like the one we'd just had. We concluded that tearing ourselves down that much, this early in the pilgrimage, so that we could say "I walked all the way to Fatima" would just be egotism. We therefore decided to take a bus from Santarem to Fatima, then resume our planned route with the bus from Fatima to Tomar. This would be counted as an extra rest day for the first bus ride and a scheduled rest day for the second in our reckoning. (The bus gets you in early enough to see Tomar sights and rest and so on, so the next day would be a resumption of walking.) The weather sites we checked through the wifi suggested that there would be a break in the heat about when we resumed walking out of Tomar. So we walked to the bus station early in the morning (for Portugal, not early for pilgrims--we ate the 8 am breakfast at the albergue) and got on the bus to Fatima.

Besitos de naranja

Hello, everyone.

It's spring Bake Sale time again (also known as Fish Fry Season) and so I was fooling around with ideas for the bake sale.

I thought about Miracle Whip cake--but it is somewhat difficult to manage when it's a carry-in item. (Gooey cake, as it's always pretty moist for me, and the favored topping is whipped cream. Which also is kind of iffy for transport in my car.)

I thought about oatmeal cookies--but I did that last week, and wanted to do something different.

In this mood, I was walking through my local WalMart and saw the Easter baking display. Eureka! Various colors of "velvet cake" mixes! (Sorry, the mix with a pink layer and a yellow layer isn't online.) I bought the box with both pink and yellow inside--two packets--and made a marble velvet cake with it. It needed something, though. I knew there would be cream cheese frosting on top--almost can't lose with that--but I though we'd need more "stuff" for the table.

My eye fell on a container of 6 egg whites in the fridge. Aha. Kisses! But I didn't want to repeat the experiment of using the spring colored chocolate chips. Too many people thought the yellow ones looked like corn. So I ground up some pecans. And pulled the bag of unsweetened coconut out of the pantry.

In the end it looked like this:

Spring marble velvet cake and Besitas de naranja

Besitas with the flavoring: Licor de Naranja

I used: 8 egg whites, about 7/8 cup of white sugar, about a quarter teaspoon--scant--of cream of tartar to help the meringue, 2 1/2 tablespoons of the orange liqueur, half a cup of finely chopped pecans, probably 2/3 cup of unsweetened coconut. Whipped the egg whites and cream of tartar until foamy with the whisk blade in my Kitchenaid, added the sugar in portions, except the last 1/4 cup, put in 2 1/2 tablespoons of the orange liquor, added the last bit of sugar slowly while whipping, and when the eggs were mostly-stiff and still a bit glossy, folded in the nuts and coconut.
Dropped by big spoonfuls onto silicone-covered baking sheets and baked at about 300F for 35 minutes or so. Turned off the oven for a few minutes while frosting the cooled cake. Then took out the cookies to cool.

These were actually surprisingly chewy in the end, with a good, light flavor. We sold them as garnishes to the cake pieces and the ones that were extra and didn't go to the bake sale were a hit with DH.

The weather turns chill and we want to bake

Hello, everyone.

Yesterday it was in the 40's all day long. With clouds and later on with rain, too. In weather like this, my sweetie wants ice cream. (If we travel in December and he encounters a Braum's ice cream store, we stop for ice cream.) So he dug around in the cookbook pile and pulled out a recipe for gelato. It used 8 egg yolks. Plus milk and cream! He set aside the whites and asked me to do "those things I like."

So I got out one of the other cookbooks and turned to the page for Kisses:

I also got out a couple of cups of pecan halves (we froze halves like crazy this fall) and the last of the semi-sweet chocolate chips. And, of course, sugar and cream of tartar.

It takes quite a while to whip eight egg whites! Even with a Kitchenaid stand mixer, it takes quite a while. I never did get them all the way to "stiff but not dry." Eventually I decided it was time to fold in the additions anyway, put parchment paper on every cookie sheet in the house, and baked them in shifts.

They look so simple and innocent like this. Who would know that they're calorie bombs?

All the ones that would fit into a jar.

Today it's mid-afternoon and we're already in the low fifties. I call that better weather than yesterday.

On the Peanut Quilt, I've begun the last side of stitching the binding down on the back. If the cat stays out of my lap this evening it will be done.

Post-Thanksgiving food pictures

Hello, everyone.

I did take a few pictures while cooking for Thanksgiving this year...I think it's all pies. (Yum.)

Ripe Granny Smith apples, peeled and sliced, with cranberries, sugar, flour, and a wee bit of cinnamon

 I gave the apple peels to my birdies. They weren't quite sure what to make of them.

THE pie book. Which should be brought back into print! 

 Last year I scoured the internet to find a copy of this for my sweet DIL. It has great dough recipes, fruit pie recipes, and a wonderful after-turkey-meal pie recipe. (Calls for cooked chicken, works great with turkey.)

The Cranberry-Apple pie recipe. I followed their crust instructions this time, but in future I'll stick with a solid crust, so the fruity juicy stuff won't dry out in the top half of the pie.

Completed Cranberry Apple pie. Crust for Lemon Meringue pie in background.

The 6 separated eggs for the lemon pie.

The foolproof lemon pie recipe. When the card looks like this, you know it's been loved.

The lemon pie is from the Blue Ribbon recipes book, hand copied years and years ago. And unlike most of the lemon meringue pie recipes I've tried, this one always thickens. It has a bit of flour to go with the cornstarch.
My sweetie made a pie, too: Bourbon Pecan pie from the Encyclopedia of Cajun Cooking. The flavor was superb, but in my opinion the filling recipe needs another egg yolk so it will thicken properly.
(I see while hunting up the link for this book that the price has risen. It's still worth it! There is a corn salad recipe, too!)