And Nonna Makes Three
It's official. Nonna is all moved in.
Getting the room ready, furniture moved, change-of-address cards, starting to cancel newspapers, utilities... that was the easy stuff. The pain-in-the-arse stuff was figuring out the medications and times. I'd love to know the stats on elderly and medication problems. And what maroon decided an 87-year old should be taking half a pill 3 times a day?!? I went out and bought a pill cutter. I mean, really... And she's lucky, she's only on 8 meds - one of which goes away in a week. One of our neighbors was on 20+ at one point.
But it's great having her here - and Cybil is thrilled. Nonna is sharing everything she eats with her. The two have definitely bonded. We have to be careful or we'll end up with a 400 pound dog in no time.
One thing I noticed right away is I don't have to cook more for another person in the house. My normal cooking was too much for just the two of us - and it always made for at least one big lunch leftover. I make the same amount and just have a little less left over, now. Not bad.
So tonight was shrimp risotto. Quick and simple, it's creamy comfort food!
Shrimp Risotto
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1 btl clam broth
- 4 cups hot chicken broth
- 1 pound shrimp
- 1 cup peas
- 1 carrot, diced
- 1 cup shredded parmesan cheese
- chopped parsley
- salt and pepper, to taste
Saute onion and garlic in a bit of olive oil and butter. Add rice and cook until translucent, stirring continually. Add clam broth and cook until almost fully absorbed.
Begin to add broth by the ladle, stirring continually. Add diced carrots. Continue adding ladles of broth as the last one is absorbed, until rice is just tender.
At this point, stir in shrimp. Add peas, parsley, and cheese, stirring well.
Taste for seasoning and add salt and pepper, as desired.
And then - just because Nonna likes cheesecake, I made a cheesecake.
Actually, I made it a couple of days ago because cheesecake needs to sit for 2-3 days to come together. Really.
Perfect Cheesecake
The Crust:
- 3/4 cups walnuts, coarsely ground
- 3/4 cup graham cracker crumbs
- 3 1/2 tbsp butter, melted
The Filling:
- 4 pkgs cream cheese, room temperature
- 3 eggs
- 1 1/4 cups sugar
- 1 tbsp vanilla extract
- 1/2 cup whipping cream
The Topping:
- 16 oz sour cream
- 1/4 cup sugar
- 1 tsp vanilla extract
Putting it together: Preheat oven to 325º. Mix crust ingredients and press evenly into bottom of 10″ springform pan. Set aside.
Cream the cheese until light. Add sugar, then cream and vanilla, mixing well. Mix in eggs one at a time, mixing well after each addition. Don't over-mix or incorporate too much air. Pour into pan and bake 60 – 70 minutes. Remove from oven and cool about 15 minutes. Keep oven on.
Mix topping ingredients and spread onto top of cheesecake to within about 1/2 inch from edge. Return to oven and bake about 7 more minutes. Cool completely, cover, and refrigerate at least 24 hours (as I said, 2-3 days is best.)
Nonna loved it - and she shared her last bite with the dog.
Strawberry Blintzes
I had ricotta and I had strawberries. I had dessert.
It's been a while since I made blintzes. It's been a while since I made crepes. They're not even very time-consuming. Totally easy, no-brainer - and delicious.
So... faced with some strawberries that needed using immediately, I thought they would make a good sauce. But a good sauce needs something to be a good sauce for... Enter The Blintz.
Blintzes really are easy to make - and while a good crepe pan is always nice to have, you can make them in a small non-stick skillet, too. And just about everyone has one of those...
Cheese Blintzes with Strawberry Sauce
crepe:
- 1 cup flour
- 1 tbsp sugar
- Pinch of salt
- 3 large eggs
- 1 cup whole milk
- 6 tbsp butter, melted
- 1 tsp vanilla
Mix all ingredients in a blender and process until smooth. Set aside.
filling:
- 8 oz ricotta cheese
- 4 oz cream cheese
- 3 tablespoons sugar
- 2 large egg yolks
- 1 tsp vanilla
- 1/4 tsp ground cardamom
Mix all ingredients until smooth.
sauce:
- 1 lb strawberries
- 2 oz Cointreau
Mash strawberries and stir in Cointreau. Taste and add sugar, as needed or desired.
to make crepes:
Melt butter in small non-stick pan. Add about 2 tbsp batter to pan and swirl to thinly coat. Cook over moderate heat until edges are lightly browned and crepe is dry. Stack on plate until all are completed.
to assemble:
Place crepe on table. Add about 2 tbsp filling to lower section. Fold up bottom, fold over sides, and then fold up, enclosing filling completely. Place seam-side down on plate and continue.
to cook:
Melt butter in skillet over medium heat. Add crepe - seam-side down - and cook about 4-5 minutes, or until lightly browned. Flip over and cook another 4-5 minutes.
Serve with sauce.
These really did rock. I know they were a hit because - between bites - Victor couldn't stop talking about them.
Yum.
Saffron Rice Cake
I seriously think the best cooking magazine on the market is La Cucina Italiana. There is always something I just can't wait to make and everything I have made from the magazine has been stellar. Tonight's cake is a perfect example of stellar with a side of unexpected thrown in...
The March/April issue has a section on saffron... the world's most expensive spice. Fortunately, while saffron is ridiculously expensive, a little goes a long way. It is measured and used in pinches and quarter-teaspoons. I can spring for a quarter-teaspoon now and again - and there are several recipes in the magazine I shall be making - but the first one to really whet my appetite was a saffron rice cake.
I started drooling while reading.
Rice desserts - especially rice pudding - definitely are childhood memories. Mom made a wicked-good Baked Rice Pudding as well as stove-top variations. I remember many hot-from-the-oven bowls because none of us ever had the patience to let it properly cool. And mom was probably the worst offender. She taught us well.
So fast-forward many years and I come across a recipe for a rice cake - with saffron, Sambuca, and almonds - and there's no way I'm not making it! This had Mom written all over it.
Torta di Risoallo Zafferano
adapted from La Cucina Italiana magazine
- 5 cups whole milk
- 1/4 teaspoon coarsely crumbled saffron threads
- Fine sea salt
- 1 cup Arborio rice
- 3/4 cup granulated sugar
- 1/2 cup confectioners sugar
- 1/3 cup blanched almonds, roughly chopped
- 1 tablespoon unsalted butter plus more for greasing cake pan
- 1 tablespoon Sambuca or other anise-flavored liqueur
- Freshly grated zest of 1 lemon
- 5 large eggs, separated
n a medium saucepan, combine milk, saffron and pinch salt; bring just to a boil, then stir in rice. Reduce to a gentle simmer and cook, stirring frequently, until milk is fully absorbed and rice is tender and creamy, about 45 minutes.
Transfer rice to a large bowl; stir in 1/2 cup granulated sugar, and confectioners sugar, almonds, butter, Sambuca and zest. Let cool completely, about 30 minutes.Heat oven to 400º with rack in middle. Grease bottom and sides of a 9-inch springform pan with butter and line with parchment paper.
In a bowl, vigorously whisk together remaining ¼ cup granulated sugar and egg yolks until thick and pale, about 2 minutes; stir into rice mixture. In a clean bowl, using a clean, dry whisk, beat egg whites to soft peaks, then gently fold into rice mixture.
Pour batter into prepared pan, spreading evenly with a spatula. Bake, rotating once halfway through, until dark golden and tester inserted into center comes out clean, about 45 minutes. Cool 15 minutes in pan on wire rack.
Release cake from pan and dust and with powdered sugar. Serve warm or at room temperature.
I am glad the recipe stated dark golden and the picture in the magazine showed a fairly dark crust. I was a bit nervous baking it at 400° for 45 minutes and towards the end it was looking pretty dark, indeed. But I let it go and was rewarded with a really unique cake.
In the grand scheme of things, it was really more like a slice of rice pudding than a cake - but oh, what a slice! All of the flavors were there - the lemon, the saffron, the anisette - I didn't have Sambuca - but nothing overpowered and they blended perfectly.
The texture was like a firm pudding. Rich and creamy, but with hints of surprise from the chopped almonds.
Seriously good. And Mom, you would have loved it.
Pumpkin Cake
Today felt more like a Fall day than the dead of Winter so I thought a Pumpkin Cake was in order.
I have used up the massive amount of Fairytale Pumpkin I cooked off in September, but I still have several cans of pumpkin sitting around for when the urge strikes. It's nice to have a well-stocked larder.
I do have to admit that I love my desserts, and trust me when I say it's a bitch being able to walk into the kitchen and just bake something. I can't use the excuse that I don't have something or it's too much trouble. There's always flour, butter, and eggs in the house.
And right now, plenty of canned pumpkin.
I suppose I should just blame my mother. She was the Dessert Queen and had dessert virtually every night of her life. There was more than one night we would be watching TV and eating fudge with a spoon because no one (especially her) had the patience to let it set.
It's genetic. I absolve myself.
Tonight's cake is a pretty basic bundt. I reworked a recipe I had found some time ago. It called for some ridiculous cup and something of pumpkin. There is just not a lot one can do with a half-cup of pumpkin. More often than not, it goes into a little tupperware container, grows mold, and gets thrown out. I decided we needed to slow down on the science projects. Waste not, want not. That part is genetic, as well.
Pumpkin Cake
- 3/4 cup butter
- 1 1/4 cups sugar
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda soda
- 2 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 teaspoon salt
- 1 15oz can pumpkin
- 3/4 cup buttermilk
- 1 tsp vanilla
For icing
- 3 tbsp (about) buttermilk
- 1 1/2 cups confectioners sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
Preheat oven to 350°. Butter bundt pan and dust with flour.
Mix together flour, baking powder, baking soda, and spices, and set aside. Mix pumpkin, buttermilk, and vanilla in another bowl.
Beat butter and sugar until light and fluffy, then add eggs one at a time and mix well. Add flour and pumpkin mixtures alternately in three batches, beginning and ending with flour. Mix until just smooth,Spoon batter into pan, smoothing top, and bake 50 to 55 minutes or until skewer comes out clean. Cool cake in pan about 15 minutes, then remove from pan and cool completely.
For the icing:
While cake is cooling, whisk together buttermilk, vanilla, cinnamon, and powdered sugar until smooth. Drizzle icing over cake.
The cinnamon glaze is good, but you could easily just dust with powdered sugar or go crazy and make a cream cheese icing. It's a nice, moist cake and will handle any sort of topping.
Coconut Macadamia Cake
It turned cold, again. Time to mentally head to Hawai'i.
Hawai'i... I think I could handle paradise for a few years... I've been a visitor enough times and even when I've been there for weeks the time has always ended too quickly... But since that isn't going to be happening this evening, some Hawai'ian flavors will havbe to suffice.
I started off with my basic Genoise. Well... Julia Child's Perfect Genoise. It's a simple recipe that always comes out... perfect. In the cake, I substituted a bit of the vanilla with a coconut emulsion and added it to the whipped cream icing, as well.
The recipe makes one 8" layer, which is perfect for splitting and filling. You can easily get three layers from one cake. Tonight, though, I just made two.
After splitting the cake, I whipped cream with a bit of sugar and flavored with vanilla and coconut. I spread it on the bottom layer and added shredded coconut. I then added the top layer, frosted the rest of the cake with the whipped cream and added chopped macadamia nuts to the side.
It did just what it was supposed to do - satisfy my sweet tooth and transport me to a comfy seat under a palm tree...
Yellow Cake
I just love cake. And having baked a few cakes in my life, I tend to have a few favorite go-to recipes for them. For flourless chocolate cake I use Tyler Florence's recipe. For a basic chocolate cake, it's Ina Garten. For yellow cake, it's a recipe I found in Bon Appetit, I think, quite a while ago. I've had it as a text file on my computer(s) for years, in a folder of hundreds of recipes that I have collected over the years. I just keep moving the folder as I get another computer and adding recipes to it as I find them - or as they're given to me.
This is a pretty easy cake to make but it takes a bit of time, because the sugar is added really slowly - mixing with the butter to get a really creamy consistency. Another secret is the buttermilk.
Sugar and butter add the tenderness to a cake. Flour and eggs - the proteins - give it its structure. It's why trying to make a cake "healthy" by taking out sugar or butter - or eggs or switching out different flours generally fails miserably.
It's a cake. It's not health food. Don't pretend it's good for you. It's cake.
I also use 8"x3" cake pans. They just work better for me. And I line them with parchment paper.
Yellow Cake
- 3 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter, room temperature
- 2 cups sugar
- 5 large eggs
- 2 tsp vanilla
- 1 1/4 cups buttermilk
Preheat oven to 350°. Butter and flour two 8" pans.
In a medium bowl, sift together the flour, baking powder, and salt.
Place butter in mixer bowl. Beat for 3 minutes until the butter is light and creamy.
Add the sugar, 1/4 cup at a time, beating 1 minute after each addition, scraping the bowl occasionally. Add the eggs one at a time and mix well before adding the next.
Add vanilla. Add the dry ingredients alternately with the buttermilk. Mix just until blended.
Spoon the batter into pans. Bake 45 to 50 minutes or until a toothpick comes out clean.
This was one of the two layers I baked. The other went into the freezer.
Chocolate Cream Cheese Frosting
- 1 cube of butter
- 1 8oz cream cheese
- 1 tbsp vanilla
- 1/2 cup cocoa powder, sifted
- 2 tbsp espresso powder
- 4 cups powdered sugar, sifted
- 1/2 cup heavy cream
Cream butter and cream cheese until light. Add vanilla and mix well. Add cocoa powder, coffee powder, and sugar and mix until very creamy. Scrape down bowl and then add heavy cream until icing is the consistency you want.
I split the one layer into three and frosted. I resisted adding anything else - this time.
Cranberry Tangerine Bread
We're off to a soirée this afternoon and besides a gift for the Italian Polyanna, we needed to bring an appetizer or dessert. I chose dessert, because, well... I like dessert. I'm the guy who will pass up the entrées and head straight - well, gaily forward - to the dessert table. It's no great mystery why my first-ever job was in a donut and pastry shop.
And this particular dessert came about because of the things I had in the house. When I decided dessert was the way to go, I looked around to get ideas about what to make. Lo and behold, we had tangerines and cranberries in the 'fridge and walnuts in the cupboard - there's always flour and sugar. I thought a twist on a classic cranberry orange bread was in order.
Holiday breads really are easy to make and with just a bit of ingredient adjustments can go from basic to really festive. They can be left plain, topped with powdered sugar, or drizzled with any number of sweet toppings.
I made two of them because I wanted one for the Christmas cookie platter(s) but the recipe can be cut in half or used to make a bunch of mini-loaves.
Cranberry Tangerine Bread
- 4 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cubes butter, cut into pieces
- 1 tbsp tangerine zest
- 1 1/4 cups fresh tangerine juice
- 1/4 cup Cointreau
- 2 eggs
- 2 cups coarsely chopped fresh cranberries
- 1 cup chopped walnuts
Preheat oven to 350°.
In a food processor, mix together the flour, sugar, baking powder, baking soda, salt, and butter until the mixture resembles coarse meal. Place in mixing bowl. In a measuring cup whisk together the zest, the juice, Cointreau, and the eggs. Add the mixture to the flour mixture and stir the batter until it is just combined - don't overmix. Stir in the cranberries and walnuts and spread evenly into two well-buttered 9x5 standard loaf pans.
Bake the bread in the middle of the oven for 1 1/4 hours, or until a tester comes out clean. Cool the bread about 15 minutes in the pan and then remove and cool completely on racks.
Serve plain or top with powdered sugar or icing glaze.
I topped it with a simple mix of tangerine juice and powdered sugar. And talk about filling the house with the scent of Christmas Cheer.
I'm glad I made two!
Pumpkin Pie with a Phyllo Crust
I've made a lot of things with phyllo dough in the past - but never a custard pie. I figured it was time.
It started off pretty easy. I made my standard pumpkin pie filling and then started on the crust. I buttered and layered about 8 sheets of dough, offsetting each one a bit to create a circle. I then carefully placed it in the pie plate. I poured in the filling, folded the overhanging phyllo dough up and over the filling and placed it in the oven at 425° for 15 minutes and then to 350° for another 45 minutes. I laid a piece of foil over the top after 15 minutes to keep the phyllo from burning.
I checked on the pie and it was still completely uncooked! I added 30 minutes - and then added another 30 minutes. It was finally done after two solid hours in the oven! A record, methinks!
So... instead of dessert last night, it was dessert tonight.
It came out good. The bottom crust was soft and not tough at all, and the top had a nice little crispness to it. Still very traditional, but just different enough at the same time.
Pumpkin Ricotta Pie
Oh boy! I think I have just created my newest most favorite pumpkin pie! It came about because we have a lot of pumpkin in the freezer and I had a container of ricotta I had picked up last week with a vague idea of making something - and never did.
We have a no-regrets rule at home. If it is purchased, it is consumed. I just hate wasting food. So knowing that ricotta probably wasn't going to be used for something savory any time soon, I decided to go sweet. We have cut back on the desserts - and sugar in general - dramatically, but fall has come and pumpkin in one form or another calls my name daily.
I decided to give this one a go. I knew instinctively that it would work, but it worked so much better than I anticipated. it was a great surprise.
I know this will be gracing our Thanksgiving dessert table.
Pumpkin Ricotta Pie
Pie crust for single-crust pie
- 2 cups pumpkin puree (1 15-16oz can)
- 1 16oz container ricotta
- 1/2 cup sugar
- 1/4 cup maple syrup
- 4 eggs
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/4 tsp cloves
- pinch salt
Preheat oven to 425°. Mix pumpkin and ricotta. Add sugar, then eggs, maple syrup, and spices.
Pour into pie shell. Bake at 425° . for 15 minutes. Reduce temperature to 350° and bake for 45 minutes or until knife inserted near center comes out clean.
This is definitely a keeper.
Pumpkin Pie
I came home today to find a beautiful Pumpkin Pie sitting on the island in the kitchen. A fresh pumpkin pie - made with the pumpkin puree I made a few days ago and a home-made crust.
Absolute perfection!
The crust perfectly tender and flaky. The filling - rich, creamy, and full of pumpkin flavor. It is taking all of my willpower to keep from heading back into the kitchen to get another huge piece.
Perfect Pumpkin Pie
The Crust:
- 1 1/4 cup flour
- 1 stick butter, frozen
- pinch salt
- 2 tsp sugar
- 3 tbsp ice water
Using a food processor, add flour, salt, and sugar. Pulse to mix.
Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.
Slowly add ice water and pulse until mixed.
Turn out onto counter. Press and form mixture into disk . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.
Roll out crust and place in pie plate. Crimp edges and fill.
The Filling:
- 3/4 cup granulated sugar
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 3 large eggs
- 2 cups pumpkin
- 1 can (12 fl. oz.) evaporated milk
Preheat oven to 425°. Beat eggs, sugar, maple syrup, and spices in large bowl. Add pumpkin amd mix well. Gradually stir in evaporated milk.
Pour into pie shell. Bake at 425° F. for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
It was just too good for words. And there's more for tomorrow!
Apple Upside-Down Cake
One of my most-favorite cakes is Pineapple Upside-Down cake. Well--- just about any upside-down cake will do. There's something about that caramelized fruit-and-cake combination that just gets me every time.
So you can imagine my delight when the latest issue of Fine Cooking magazine arrived and it had a recipe for an Apple Upside-Down cake. I knew at some point I would have to make it.
That point became today since we're heading over to Victor's family for Sunday Dinner.
We've been eschewing the desserts around here in an attempt to cut out sugar and lose a few pounds - and it's been working. But once a baker, always a baker. I want to bake even if I'm not going to devour the whole thing. besides - bringing a dessert means I can have a taste and leave the rest...
The recipe was a bit convoluted and I made a mess that impressed even me - the Mess King (or Queen depending upopn your take...)
But it cake out great. It's worth the several dirty pots, bowls, pans, and other paraphernalia!
Apple Upside Down Cake
adapted from Fine Cooking magazine
For the apples
- 2 lb. (about 4 large) sweet apples that hold their shape when cooked (such as Braeburn, Golden Delicious, or Jonagold), peeled, quartered, and cored, each quarter sliced into 3 wedges
- 1 large lemon, finely grated to yield 1 Tbs. zest (reserve for the cake) and squeezed to yield 1 Tbs. juice
- 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
- Pinch table salt
For the topping
- Unsalted butter, softened, for the pan
- 1 cup granulated sugar
- 1 tsp. ground cinnamon
For the cake
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. ground cardamom
- 1/4 tsp. table salt
- 3 oz. (6 Tbs.) unsalted butter, cut into 1/2-inch cubes and slightly softened
- 3/4 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1 large egg
- 2 large egg yolks
- 1/2 cup whole milk
Prepare the apples
In a large bowl, toss the apples with the lemon juice.In a heavy skillet, cook the butter over medium heat about 4 minutes. Add the apples and salt and toss gently until well coated. Cook, stirring gently, until some of the apples begin to brown and any liquid has evaporated about 10 minutes. Set aside until cool enough to handle.
Make the topping
Butter a 9x2-inch round cake pan, line the bottom with parchment, and butter the parchment.Put the sugar, cinnamon, and 1/3 cup water in a 2- to 3-quart saucepan and cook over medium heat, stirring, until the sugar dissolves. Continue to cook, without stirring, until the caramel begins to color; then swirl the pan until the caramel turns an even, deep amber, about 3 minutes. Immediately pour the caramel into the prepared cake pan, swirling to evenly coat the bottom. Let cool.
Starting in the center of the pan, arrange the cooled apple slices on the caramel in slightly overlapping circles. Set aside.
Make the cake
Position a rack in the lower third of the oven and heat the oven to 350°.Blend the flour, baking powder, cardamom, and salt.
Beat the butter on medium speed until smooth and creamy, about 1 minute. Scrape the bowl and beater. Add 1/4 cup of the sugar, lemon zest, and vanilla and beat on medium-high speed until well combined, about 1 minute. Scrape the bowl and beater.
With the mixer on medium speed, slowly sprinkle in the remaining 1/2 cup sugar, taking 20 to 30 seconds to add it. Increase the speed to medium high and beat until pale and creamy, 3 to 4 minutes, stopping once to scrape the bowl and beater.
Add the egg and beat on medium speed until combined, about 1 minute. Add the yolks and beat until incorporated, 1 minute. (It’s OK if the batter looks curdled.)
With the mixer on low speed, alternately add the dry ingredients in three additions and the milk in two additions; scrape the bowl and beater as necessary and mix each addition just until smooth.
Spread the batter evenly over the apples. Tap the pan down on the counter once or twice to settle the batter. Bake until the cake springs back when gently pressed and a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Cool the cake in the pan for 20 minutes.
Invert the cake onto a cake plate and slowly remove the pan and the parchment. Let the cake cool for at least 1 hour before serving.
Slightly convoluted, but worth it!
Grilled Peaches
There's a new cheese in town. White Stilton with Peaches and Cream. It's pretty outrageous.
It tastes more like ice cream than it does cheese, and my first thought after tasting it was that it would make an outstanding dessert.
Naturally, I was correct.
I didn't need to delve too deeply for this one - just put it atop a grilled peach. And that, alone, would have been great, but I wanted to take it to that next level. Walnuts and maple syrup did just that.
I grilled the peaches and set them on the plates. On went the cheese, and then the walnuts and syrup that I had heated together. It added just the right amount of softening power to the cheese.
I could have had several of them. I see more in my future.