Decadently Rich And Creamy

With two simple ingredients and a lusciously rich cream sauce, a comfort meal comes together without any fuss or much time.  I thoroughly love this dish and find each time I take my first bite that I amazed with the flavor and mixture of textures.

Add a crisp glass of chardonnay, lovely company, and a baguette and an easy dinner at home turns into something quite wonderful.

Simply Decadent Rice (from Giada de Laurentiis)

Ingredients

• 1 stick (4 ounces) unsalted butter, divided, at room temperature
• 2 cups parboiled long-grain rice, such as Uncle Ben's
• 3 1/2 cups chicken stock
• 2 teaspoons kosher salt
• 1 clove garlic, minced
• 2 pounds small shrimp, peeled and deveined
• 1/2 cup lemon juice (about 2 lemons)
• 1 tablespoon hot sauce
• 1 cup whipping cream
• Freshly ground black pepper

Directions

1. In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

2. In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.

3. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

Key Things To Keep In Mind:

*Don’t shy away from using the hot sauce.  I use Tabasco and it adds a richness that adds flavor without too much kick.

*Add a baguette to soak up the flavorful sauce.

Images: (1) Food Network (2) Simply Luxurious

An Unexpected Combination

As a way of incorporating a savory taste of steak into a recent wine party I catered, I chose to make Giada de Laurentiis’ Penne with Beef and Arugula. Being the pasta lover that I am, I find that I am always looking for more protein and this recipe provides it by way of a New York Strip steak that has a beautiful flavor and perfectly sliced bites. The dressing, a mixture of balsamic vinegar, olive oil and fresh herbs, is a wonderful balance of sweet punch and melt-in-your-mouth deliciousness.  It really is a meal in and of itself due to the combination of protein, carbs, vegetables and a bit of healthy fat in the dressing.

Key Things To Keep In Mind

*Cook the steak for no more than 7 minutes on each side and allow it to sit for at least five minutes to seal in all of the fantastic flavor.

*Feel free to use whole wheat penne.

*Whether it is served hot or cold, it makes for a filling meal that leaves you satisfied. 

Penne with Beef and Arugula

courtesy of Giada de Laurentiis

Ingredients

• 1 (1-pound) New York strip steak
• 1 teaspoon herbs de Provence
• 1 garlic clove, minced
• 3/4 cup extra-virgin olive oil, plus 3 tablespoons
• 1 pound penne pasta
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt, plus more for steak and pasta water
• 1/2 teaspoon freshly ground black pepper, plus more for steak
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 2 cups chopped arugula

Directions

1. Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Image: (1) Food Network

Classically Unique

Being someone who loves comfort food and delicious dependable flavor, I have many classic dishes that I turn to when I know I need a great meal that doesn’t carry too many surprises.  Lasagna fits perfectly into this category, but in order to create a serving situation that is simple and bring in a dose of flavor that is guaranteed to impress, I turn to Giada de Laurentiis’ Lasagna Rolls. 

Combined with a beautifully decadent béchamel sauce and stuffed with a ricotta, proscuitto and spinach mixture that is somewhat healthy yet delicious, I have a feeling you might just want to keep this recipe on hand when you need to make something that everyone recognizes, but wish to change it up just a bit. 

Things To Keep In Mind

*Traditionally, lasagna, while comforting in flavor, doesn’t always have the best presentation, and that is what I love about this dish.  Each person receives their own special roll that not only is appetizing, but looks appetizing.

*A great dish to freeze as well and just pull out as many rolls as you need instead of making an entire batch each time.

Lasagna Rolls (Giada de Laurentiis)

Ingredients

Béchamel  Sauce:

• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna:

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Directions

1. To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the béchamel sauce.

2. Preheat the oven to 450 degrees F.

3. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

4. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

5. Butter a 13-by-9-by-2-inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

All right, now add some delicious garlic bread, a glass of cabernet sauvignon and a lovely evening of comfort may commence!

 

Images: Le Petit Pierogi

Divinely Simple

A recipe that I have served to more than a handful of dinner guests, but also love to make for myself in the middle of the week is the ever fanciful in name Chicken Picatta.  While it may appear complicated, it is one of the simplest dinners you will make that appears as though you spent quite a bit of time.  The tenderness of the chicken, the fresh touch of lemon in the sauce and the versatility in pairing with an assortment of side dishes makes this a recipe to keep at the ready.

Things to Keep in Mind:

*Do not forget to tenderize your chicken.  Using a kitchen mallet and wax paper, when complete, the chicken breast should be about an 1/8 of an inch thick.  This makes the dish.
*If pairing with rice pilaf, or risotto, feel free to let the chicken finish cooking in the rice, as it will absorb even more flavor.
*Easily swap chicken tenders instead of using chicken breasts.
*Substitute the chicken for almost any other type of meat.

Chicken Picatta (from Giada de Laurentiis)

Ingredients:

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.

3. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

4. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.

5. Pour sauce over chicken and garnish with parsley.

*Pair it with my Broccoli w/Garlic & Soy Sauce

Enjoy!

Images: (1) Source

Spiced Up

Whether you are in a rush to get dinner put together or you’re just in the mood for something simple, yet fun, this is the perfect recipe. After all, football season is coming up and many of us will be in need of finger food that fills you up, but not out.

As a child growing up in a town of only 2,000 people, the idea of getting a Happy Meal at McDonalds was very foreign, so when we did learn of it, it was a treat that my parents would every once in a great moon allowed us to enjoy.  Looking back, I think it was more the novelty of it more than anything that I enjoyed so much which is a lesson in itself, but I’m going off track.  I would always order Chicken McNuggets and of course, dip them in honey.  This particular recipe brought it all back to me, but with a little extra punch.  Giada de Laurentiis’ Spicy Chicken Tenders with Honey-Mustard dipping sauce is easy (it takes 15 minutes to cook and about 10 minutes to put together) and tasty.

Key Things to Keep In Mind:

*Use cornmeal as Giada suggests rather than bread crumbs for a lighter, finer effect.

*The dip is the easiest thing in the world to mix up, just make it to taste. If you taste too much mustard (spicy), add more honey and visa versa.

*If you’re not a spicy eater, decrease the amount of cayenne pepper you use, as well as the hot sauce.

*Be generous with the extra virgin olive oil, as it is what gives the toasty brown color to the chicken tenders (as you can see, I didn’t use enough).

Spicy Chicken Tenders w/Honey-Mustard

Ingredients:

• Vegetable oil cooking spray

Honey-Mustard:

• 1/3 cup honey
• 1/3 cup Dijon or whole-grain mustard

Breading:

• 1 cup all-purpose flour
• 1 tablespoon kosher salt, plus extra for seasoning
• 3 large eggs, at room temperature, beaten
• 3 tablespoons hot sauce (recommended: Tabasco)
• 1 cup cornmeal
• 2 tablespoons chili powder
• 1 teaspoon cayenne pepper
• 1 1/2 pounds chicken tenders, halved lengthwise
• Olive oil, for drizzling
• Kosher salt

Directions

1. Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.

2. Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.

3. Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.

4. Arrange the chicken on a platter and serve the honey-mustard alongside.

Images: (1) Decor Pad (2) Simply Luxurious

Giada at Home

During this month of July, Giada de Laurentiis is currently in the middle of taping upcoming fall episodes for her Food Network viewer favorite show – Giada at Home.

As I have stated before, one of my favorite things to do on a Saturday morning is to enjoy relaxing with a cup of tea while taking in a few new ideas from the culinary experts such as Ina Garten of Barefoot Contessa, Anne Burrell of Secrets of a Restaurant Chef and most certainly Giada’s show is among them as well. One of the concepts that always impressed me about her new locale for taping of the show was the view behind her as she cooked.  It was always my understanding that it was her own home that she was now finally cooking in, but I was intrigued to find out that she tapes in two places (a rented house and a studio) and not in her residence. 

Upon learning this fact, I wanted to see what her actual kitchen looked like and thanks to Architectural Digest’s December 2008 issue, I found out.

About two years before their daughter Jade came into their lives, Giada and her husband Todd Thompson decided to start from the ground up and completely rebuild what was once a 1,600 square-foot residence in the Pacific Palisades area of Los Angeles into a more contemporary home with twice the space.  With the help of architect Peter Cohen, the couple’s dream home become their reality.

To read the entire article, learn about products that are shown in each of the rooms and discover even more detail about this talented couple (Thompson is a designer for Anthropologie – thus the reason why Giada repeatedly models perfectly tailored clothing regularly from this beautiful brand) click here.

Star of the Show

The star of the evening at any cocktail party should always be the guests that you’ve invited, but the food should most certainly take a close second. Thanks to Giada De Laurentiis I have found a very dependable, for the most part healthy, and very much the crowd pleaser appetizer in my adapted version of her Polenta Crusted Shrimp with Mustard and Herb Mayonnaise.

A bit of protein, a delectable crunch and savory sauce as a complement, this is sure to be a hit at your next hostessing event.  One of the things I appreciate about this recipe is that it’s not messy and allows your guests the ability to eat as gracefully as possible for an hor d’oeuvre that involves dipping.

The only change I have made to this recipe is switching the polenta with panko breadcrumbs.  After attempting the original recipe, I found the polenta to be too coarse and immediately tried the panko on my next go round which added a much easier bite, but didn’t take away from the crunch. So if you are more inclined to work with polenta, simply swap out anywhere you see panko with the original ingredient.  Either way the flavor is amazing!

Ingredients

Mustard and Herb Mayonnaise:

• 1 1/2 cups mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1/4 cup chopped fresh tarragon leaves
• 1/4 cup chopped fresh chives

Panko Crusted Shrimp:

• 1/2 cup all-purpose flour
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 eggs, beaten
• 1 1/2 cups panko
• 2 teaspoons paprika
• 1 1/2 teaspoons dried thyme
• 1 pound large shrimp, peeled, deveined, tail-on
• 3 to 4 tablespoons olive oil
• Kosher salt, for sprinkling

Directions

To make the Mustard and Herb Mayonnaise:

1. In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.

To make the Polenta Crusted Shrimp:

1. Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl.

2. Pour the beaten eggs into another small bowl. Mix together the panko, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the panko mixture.

3. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes until crisp and golden. Sprinkle with the kosher salt.

Serve immediately with the Mustard and Herb Mayonnaise.

 

 Images: (1) Food Network (2) Katy and Christine

Delizioso!

It is a very rare occasion that I’m not in the mood for pasta, and last Thursday was no exception.  Collecting recipes I find online or while I’m watching Food Network is something I do quite often, but finding time to try all of them is unfortunately more difficult.  Last week though, I was able to give two recipes a try that I have been anxious to taste.

To my thrill, both recipes will forever be printed off and kept in my collection of recipes.  Delicious and filling, and all in all, quite simple considering the main dish required meatballs made from scratch.

The first recipe was Giada de Laurentiis’ family’s enhance version of the traditional spaghetti and meatballs – Bucatini All’amatriciana with Spicy Smoked Mozzarella Meatballs.  Don’t let the spicy terminology scare you away.  This comes by way of red pepper flakes which you can add more of or eliminate all together depending on your preference.  I simply stuck to the recipe, and I felt there was just enough spice to add flavor, but not too much that might knock you backwards.  The time it took from start to finish was between thirty to forty-five minutes which was impressive considering meatballs were involved. (can you tell I previously was not a fan of making meatballs?)

The key ingredients in my opinion:

*bucatini pasta - I found this particular type of pasta at a specialty Italian grocery store – Cugini’s, but I know you can find them at Whole Foods as well.  It soaks up so much more sauce than a traditional spaghetti pasta and seems to allow much more flavor to each bite.

*pecorino romano cheese – this additional ingredient to the sauce adds an extra flavor and creaminess that to me was delicious.

*smoked mozzarella – placing a cube of mozzarella in each meatball – genius!  Why have I never attempted this?  Next time I am going to try traditional mozzarella to see if I notice a significant difference, but regardless, this cheesy goodness is a treat to find upon savoring the meatballs.

Food Network

Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Ingredients:

All'Amatriciana Sauce:

• 2 tablespoons olive oil
• 6 ounces pancetta, diced
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• Pinch crushed red pepper flakes
• 1 (14-ounce) can crushed tomatoes
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup grated Pecorino Romano

Meatballs:

• 1 small (6-ounce) onion, grated
• 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
• 2/3 cup grated Parmesan cheese, plus 1/4 cup
• 1/3 cup Italian-style bread crumbs
• 1 large egg
• 2 tablespoons ketchup
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 8 ounces ground beef
• 8 ounces ground veal
• 2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
• 1 pound bucatini or other long pasta

Directions

1. For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.

2. For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

3. In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.

And a traditional Italian feast would not be complete without garlic bread.  Ina Garten, the Barefoot Contessa, demonstrated a quick, yet fresh and delicious recipe on her Food Network show Back to Basics: Barefoot Contessa recently that immediately caught my attention.  And, as always, it did not disappoint.  The next time you are thinking about quickly picking up a loaf at the grocery store, just pick up a few ingredients instead, and in only ten minutes you will have your veryown  Ciabatta Garlic Bread.  The flavor and fresh taste of herbs and, oh of course, butter, will far surpass anything pre-concocted at the store.

Handle The Heat

Garlic Ciabatta Bread

Ingredients

• 6 large garlic cloves, chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh oregano leaves
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cup good olive oil
• 1 loaf ciabatta bread
• 2 tablespoons unsalted butter

Directions

1. Preheat the oven to 350 degrees F.

2. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.

3. Heat the olive oil in a medium sauté pan and add the garlic mixture. Remove the pan from the heat.

4. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.

5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

Both recipes made for a delicious evening in that took much less time than I expected which was very much appreciated.

Hopefully your week has been going smoothly and, guess what?  Believe it or not, the weekend is only one day away; you’re almost there.  Have a wonderful treasured Thursday.  Bon Appétit!

Happy Friday!

Friday finally has arrived, and with it the opportunity to savor the coming of the weekend. What a simple pleasure that is something to look forward to even if everything else has failed us. Hopefully the upcoming weekend is full with much anticipated plans, the company of great friends and just enough time for everything you want to do and get done.

One of my favorite ways to put a bow tie on this weekly event is to make Giada DeLaurentiis' Lemon Shrimp Linguine (see below). It is simple, but takes just long enough for the benefits of therapeutic cooking to kick in. There is truly something calming about making a meal. Not only do you feel as though you have accomplished something, but you also feel as though you've nourished yourself and others, and what could be a better combination? Cheers to a wonderful weekend!

Lemon Shrimp Linguine

Ingredients:

*Extra Virgin Olive Oil

*1 shallot

*2 cloves of garlic

*1 lemon

*1/2 lb linguine pasta

*2 cups arugula

*1/2 lb raw shrimp (shelled and devained)

1. Combine 1/2 cup extra virgin olive oil with the zest of half a lemon. Set aside.

2. Bring salted water to a boil and add linguine until al dente.

3. While water is coming to a boil, chop garlic and shallot. Bring a saute pan to medium heat. Add 2 tablespoons of olive oil to the pan, add the shallots and garlic, followed by raw shrimp. To the shrimp mixture, add the zest of 1/2 a lemon and the juice of one lemon. Cook just until the shrimp have turned pink, but haven't entirely curled tightly up. Turn off the heat. Add roughly chopped arugula, al dente linguine, and the lemon infused olive oil. Mix and enjoy!