Lemon-Sage Wine Mustard

When this post goes live it will be my birthday.  This year's birthday is a extra special because it's the last one of my 30's.  When I think about that, I sigh a little.  I know it's cliché, but where did the time go?  I am not so sure...but I do know I plan to make the most of 39.  Then next year at this time, we'll see how well I'm embracing the reality of 40.  Long sigh.  I have a feeling I might go into it kicking and screaming just a little bit. 

The birthday plans have been low key this year.  Just enjoying a few meals out with various family and friends.  My sister's birthday is 3 days prior to mine so we always celebrate together.  We went out on Sunday for lunch at a restaurant I've been wanting to try for over a year.  They specialize in seasonal ingredients and all their dishes are under 475 calories.  I have to say I was very impressed with how they spent their calories--will definitely be going back.  On the actual birthday Hubby and I are going to dinner just the two of us to steak house.  I'm not going to be counting the calories there--trust me!  Tuesday evening I'm slated for dinner with one of my closest friends for Mexican food and Thursday is dinner with the parents at a seafood restaurant.  Food, friends and family is the perfect way to celebrate. :)

I didn't necessarily plan a specific post to coincide with my birthday, and it just so happens this lemon-sage wine mustard is up next on the blog roster.   But I'm more than happy to celebrate with mustard! 

I LOVE mustard!  It's high up on my list of preferred and necessary condiments.  My family thinks I'm a little crazy about mustard in fact.  When I eat a hot dog for instance, the ratio of mustard to dog is about 50/50.  Yeah.  Really.  I guess my family has a point and it might be a smidge overboard.  What can I say?  I just cannot seem to get too much mustard on a hot dog.  And I like it all.  Yellow.  Dijon.  Grain.  Brown.  Honey.  Spicy.  I love the acidity and tang from mustard.  Yum.

When Hima of All Four Burners challenged us to use citrus in our monthly Can It Up project, I started looking for recipes.  I came across this lemon-sage wine mustard in my Ball Complete Book of Home Preserving.  I thought it would be kind of cool to make homemade mustard.  Plus I've only canned sweet things to date....jams, fruit butters, preserves, so this seemed like the perfect opportunity to combine my love of canning with my love of mustard.  That sounds silly as I read it back.  But it really was fun to make and I enjoyed the final product. 

The mustard is really very lemony.  The sage is subtle and the wine sings a nice little melody in the background.  Since the lemon is prominent, I've found I've enjoyed this accompanied with a little mayo too to balance it out. At least on sandwiches.  The sandwich pictured below is homemade ciabatta bread (courtesy of Hubby), turkey, grated sharp white cheddar cheese, mayo and lemon-sage wine mustard.  Delicious! 

Mustard is surprisingly easy to make.  The hardest part was finding the main ingredient.  Whole mustard seeds.  My first stop was Whole Foods.  They sold it.  In incredibly tiny portions.  My mustard would have cost a small fortune.  I know a lot of people love Whole Foods, but I really don't seem to have the best luck there.  Next I tried Sprouts (another local health food grocery store).  What's great about Sprouts is they sell spices in bulk bins/jars where you can fill up a bag with as much or as little as you want.  I've purchased many spices this way especially when I am using something new for a recipe and I don't know if I want to invest in a whole jar.  I was thrilled to see Sprouts had a huge container of mustard seeds.  I was able to eyeball a 3/4 cup portion and it cost right around $5 dollars.  Once I secured all my ingredients it was smooth sailing.

The mustard seeds get soaked in a sage steeped wine for a couple of hours.  The seeds soak up all the liquid from the wine and get transferred to a food processor along with white wine vinegar.  Several long pulses in the food processor allow the seeds to break down, but some grain is left.  It's nice to have a little texture from the seeds in the finished product.  The mustard goes into a pot on the stove to cook along with the lemon, sage, honey and salt and, then into prepared canning jars to be processed in boiling water. 

You'll notice this mustard doesn't have a bright yellow color.  I had always assumed the mustard seed is where the color came in.  But I learned that it actually comes from one of the spices in yellow mustard, turmeric.  Since this mustard is turmeric free it has a much more muted yellow, almost pale brown color.  Don't let the color fool you, this mustard has quite a zing! 

It's great on sandwiches.  And I envision it accompanying homemade pretzels, grilled bratwurst or hot dogs or a honey baked ham. 

Enjoy!

Lemon-Sage Wine Mustard
from Ball Complete Book of Home Preserving

Makes 5 four ounce jars

1 bunch of fresh sage (enough to yield 1/3 cup finely chopped plus 1/2 cup roughly chopped)
3/4 cup dry white wine (I used Pinot Gris)
3/4 cup yellow mustard seeds
1 cup white wine vinegar
Grated zest and juice of two large lemons
1/2 cup liquid honey (I used regular honey)
1/4 teaspoon salt

Finely chop enough sage leaves to measure 1/3 cup and set aside. 

Coarsely chop remaining sage leaves and stems to measure 1/2 cup and place in a small stainless steel saucepan with the white wine.  Bring to a boil over medium heat, while stirring and pressing on the sage to release as much flavor as possible.  Remove the pan from the heat and cover.  Allow to steep for 5 minutes.

Using a fine mesh strainer or sieve, drain the safe infused wine into a bowl while pressing down on the sage to remove as much liquid as possible.  Discard the sage and return the wine to the saucepan.  Add the mustard seeds to the wine and cover with a lid.  Allow to sit at room temperature for about 2 hours or until the mustard seeds have absorbed most of the moisture.

Prepare your lids and jars by washing in hot soapy water.  Place jars in a water canner, ensuring jars are covered with water and bring to a boil.  Place lids in a small sauce pan over low heat.  Set screw rings aside. 

Transfer wine soaked mustard seeds to a food processor or blender, including an residual liquid.  Add vinegar and process until the mustard seeds are well chopped but still has a slightly grainy texture. 

Transfer the mixture to a stainless steel medium-large size saucepan.  Add lemon juice, zest, honey, salt and the 1/3 cup of finely chopped sage.  Turn heat to high and boil, stirring continuously.  Once boiling, reduce heat to low and allow to gently boil, stirring often.  Allow mustard to reduce by 1/3 of it's volume, about 20 minutes (note--mine only took 10 minutes).  The book cautions from allowing the mustard to get too thick as it can prohibit proper heat penetration during canning process. 

Remove one jar at time from the canner using tongs, discarding the water and hold with a doubled up clean kitchen towel.  Ladle hot mustard into hot jars leaving 1/4 head space at the top.  Remove air bubbles by using a thin chopstick around the mustard.  Wipe any residue off the rim.  Place a hot lid on top and secure using a screw band until resistance is met and turning until fingertip tight (do not over tighten).  Repeat until all the jars are filled. 

Place prepared jars in canner.  Allow the water level to sit at least 1 full inch above the jars.  Bring to boil.  Process for 10 minutes with lid on the canner.  Once they've boiled for 10 minutes, remove the canner lid and wait 5 minutes.  Remove jars from canner and cool on a kitchen towel, undisturbed for 24 hours. 

Filet of Beef with Horseradish Sauce

Can you say ultimate leftovers?  This sandwich was made from left over filet of beef tenderloin with creamy horseradish sauce that Hubby and I made for our Mystery Dinner this past weekend.  Mystery Dinner is our fun new monthly activity that Hubs and I came up with as way to try new dishes at home and work together in the kitchen with a glass of wine in hand.  This month's dinner started with this 44-clove garlic soup and ended with creme brulee (to be posted on Friday).

And in between, our eyes rolled in the back our heads and closed, along with some grunting noises and murmurs like, "Mmmm", "Wow!", "Oh my God!," as we ate this filet of beef.  It was AMAZING.  It was melt in your mouth delicious. By far, the best beef we've ever made at home.  Tender, juicy, flavorful.   Heavenly, really.  I don't know if this was the wine talking, but I couldn't have been more happy with how this turned out.  And the horseradish sauce was a nice cool, creamy and spicy accompaniment.  Horseradish and beef are destined for each other. 

This was so easy to make and the ingredients couldn't be more simple.  Filet of beef, butter, salt and pepper.  That's it!  Seriously.  Goes to show you that delicious meals don't have to be complicated.

This recipe comes from Ina Garten's Barefoot Contessa Parties cookbook.  Her original recipe calls for a 4 to 5 pound tenderloin but since it was just the two of us, we purchased the smallest one behind the butcher's counter at 2 pounds.  We halved the rest of the ingredients and kept the cooking time and temperature the same.  From what I understand, tenderloins are typically the same width and a larger filet is just longer and not thicker, so I didn't adjust the time in the oven.  The tenderloin goes onto a baking sheet in a 500 degree oven for exactly 22 minutes for rare and 25 minutes for medium rare.  We went with 22 minutes and it was perfect!  I recommend using an oven thermometer to verify your oven is up to temperature. 

I will say that filet of beef is not something that we buy every day.  In fact we have never bought a whole tenderloin before.  I've always wanted to make a tenderloin though, and Mystery Dinner was the perfect opportunity.  We went to our favorite butcher where we know they have the freshest, highest quality products and we forked over the credit card.  It better be high quality at $27.99 a pound!  But the splurge was worth every penny.  So incredible!  Did I mention how amazing this was? 

This would make a great special occasion dinner, like New Years Eve, Valentines Day or why not Columbus Day?  Treat yourself!

I wish I had snapped a photo of this gorgeous tenderloin the night we made it, but I have decided that I really can't stop and do a mini photo shoot in the middle of our Myster Dinner preparation.  Plus the lighting is no good at night.  But trust me when I say it was beautiful!

We got 3 meals out of the filet of beef (1 dinner and 2 lunches) which makes the price a little easier to handle.  We used  homemade dinner rolls slathered with plenty of horseradish sauce and stacked with beef for these tasty little sandwiches.  If only all leftovers were this good. 

If you are beef lover and have never tried to make a filet of beef tenderloin at home, you have to try it.  It really couldn't be easier! 



Filet of Beef
adapted from Ina Garten's Barefoot Contessa Parties

Serves 4

1 whole filet of beef (tenderloin), about 2 pounds, fat trimmed away and tied (your butcher will do this for you at no charge if you ask)
1 tablespoon butter, softened
1/2 tablespoon kosher salt
1/2 tablespoon fresh ground black pepper

Preheat oven to 500 degree F.  Line a baking sheet with foil.  Pat the filet dry with a paper towel.  Rub the beef with butter and sprinkle with salt and pepper on all sides.  Bake for exactly 22 minutes for rare or 25 minutes for medium rare.  Remove from oven and transfer beef to a cutting board and cover tightly with foil.  Allow it to rest 15-20 minutes at room temperature.  Remove strings and slice in thick slices, 1/2 - 1 inch thick.  Serve with horseradish sauce (recipe below).

Horseradish Sauce
adapted from Food.com

1/2 cup sour cream
1/8 cup mayonnaise
2 tablespoons prepared horseradish (more if you like it spicy)
1 tablespoon dijon mustard
2 teaspoons finely chopped fresh parsley

Combine all ingredients in a small bowl.  Cover and refrigerate for at least 30 minutes or until ready to use. 

Easy Crock Pot Pulled Pork Sliders with Coleslaw

Though I am not a vegetarian, I really don't cook a lot of meat.  If we do eat meat (or chicken, or seafood) it is often grilled by hubby.  And when I do cook meat, I stay away from large cuts. They kind of freak me out.  Especially ones with bones.  The first and only time I cooked a whole chicken I was jumpy about handling the raw and flesh and bones of this headless bird.  Creepy. I felt similar the first time I worked with a whole rack of ribs.  When I reached to grab the ribs from the package they came in, I literally pulled my hand back like it was on fire because the squishy meat with bones protruding out gave me the heebie jeebies. I am a wimp and I made Hubby take over.  I enjoy eating meat, just not working with it.

So I wasn't all that thrilled to buy my very first pork shoulder for our Father's Day celebration.  But my dad definitely likes meat and I wanted to do something that would be easy.  I had bookmarked Easy Crock pot Pulled Pork from My Baking Addiction a few weeks back and it fit the bill perfectly.  Off we went to Costco to buy a huge hunk of pork.  The smallest size they had was 9.8 pounds (twice the size called for in the recipe).  Hello.  The one redeeming quality it had was that it was boneless. 

Easy is in the name of the recipe and it really is easy.  Especially if you aren't weirded out by dealing with a large slab of meat.  You make a simple rub and give the meat a nice coating.  Slice up some onions, make a vinegar based sauce and cook on low heat for up to 12 hours.  Easy, easy, easy. 

The pulled pork was delicious and was a big hit with the boys on Dad's Day.  It's even more delicious served on a sweet Hawaiian roll with a little barbecue sauce and topped with coleslaw or pickles.  Yum. 

Easy.  Delicious. What more could you ask for? 


Easy Crock Pot Pulled Pork Sliders
adapted from Easy Crock Pot Pulled Pork from My Baking Addiction

1 large Vidalia (sweet) onion, sliced thin
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1 4-6 boneless port butt or pork shoulder
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper

24 Kings Hawaiian sweet dinner rolls
Barbecue sauce
Coleslaw or thinly sliced red onions

Place onions in the bottom of crock pot.  Rinse pork in cold water and pat dry.  Make a rub for the pork by combining brown sugar, paprika, salt and pepper in a small bowl.  Rub evenly over all sides of the pork and place in the crock pot on top of the onions.  Whisk together vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper in a medium bowl.  Drizzle 1/3 of the vinegar mixture over the pork and refrigerate the remaining mixture.  Cover crock pot and cook on low for 10-12 hours. 

During the last 30 minutes of cooking drizzle 1/3 of the vinegar mixture over the pork.  When pork is done, remove the meat into a large bowl or 9x13 baking dish.  Using 2 forks, shred the pork and remove and discard large pieces of fat.  The meat should be incredibly tender.  Skim off remaining onions and add to the meat.  Once meat is shredded drizzle 1/4 - 1/2 cup liquid over to keep meat extra moist.  You can serve the pork with the remaining vinegar mixture or your favorite barbecue sauce. 

Assemble sliders.  Cut rolls in half and top with pork, barbecue sauce, coleslaw and or red onions. 

Click here to get the coleslaw recipe.

Croque Monsieurs for Breakfast

Every summer two of my gal pals and I take a week off of work to enjoy some girl time in a desert climate...filled with shopping, sunning, spa-ing and of course serious consumption of food. This year we had access to a kitchen thanks to one of the gals moving into a fabulous pad in Las Vegas, so we added a little cooking to our agenda. We came up with a list of favorite recipes plus some new ones to try and the three of us selected a few meals to enjoy during the week. Let's just say we didn't exactly pick low cal spa food! It's vacation after all. And we couldn't fit home cooked lunches into our schedule so why not have lunch for breakfast?

Croque Monsieur is delicious grilled hot ham sandwich. Ham is not generally my thing but I'm so glad I tried this French version several years back because it is mouth watering. The key to making this sandwich so special is to use quality ingredients. Thinly sliced fresh Black Forest ham is the star. It's topped with grated gruyere cheese and dijonaise between 2 slices of freshly baked French bread. The sandwich is dipped in an egg/milk batter and onto a hot pan ala grilled cheese.


The recipe I follow stops here...but apparently it is traditional in France to top the grilled sandwich with more yummy cheese and brown it under a broiler. I didn't have enough cheese to take that extra step this time, but I will plan for it next time. Bubbly brown gruyere cheese with a bit of crunch on top would take this already rich sandwich to the next level.

Our croques were a tasty and hearty breakfast to gear us up for a grueling day at the spa. Yes, it is ok to be jealous! One of the girls made a delicious fruit salad to accompany the sandwiches. The fruit was amazing...so sweet and perfect! Tossed in a touch of sugar and lemon juice it was the perfect pairing to our rich croque monsieurs!




Check back for more food indulgences from our girls week!

Croques Monsieurs
Recipe from the Chopping Block cooking school in Chicago, IL

1/2 pound of fresh very thinly sliced deli Black Forest Ham
8 slices of French bread
1 1/2 cups grated gruyere cheese
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 cups milk
2 eggs
Pinch of nutmeg
2-4 tablespoons butter

Directions:
Place half the slices of bread on work surface and top with ham. Combine the cheese, mustard and mayo and divide between the sandwiches, then top with remaining slices of bread.

Whisk together the milk, eggs and nutmeg and dip each sandwich. Heat the butter in a large sauté pan, then add the sandwiches and brown on each side about 5 minutes total. Cut into quarters or triangles and serve hot.

Chicken Curry! Salad

Oh my Curry! I have never used curry in my cooking and have only had it a handful of times out at restaurants. In high school I worked for the mom of one of my friends at her sandwich shop/catering business for one summer. I remember her making a curry chicken salad that the customers would go nuts for. I was drawn to the creamy golden yellow salad mixed with grapes and other things I can't remember now. The chicken salad was delicious. When I came across this recipe on the Cook Yourself Thin website...I remembered that sunny yellow salad from my summer job in high school and I wanted to try this recipe.

It's easy to make. Mayo, orange juice and zest and curry powder come together to coat the shredded chicken, diced granny smith apples and raisins. Top it off with toasted slivered almonds for a nutty crunch. I was so excited to try this lucious salad.

I am a bit of wimp when it comes to spicy foods...so 2 tablespoons of curry powder was a little more than I bargained for. I added in a heaping spoonful of sour cream to cool it down a bit. I'm not sure how much cooling effect it really had. The salad definitely had a kick! It was nice to try something new and Hubby even gave it the thumbs up!

Unfortunately it appears that curry and I don't get along. After eating it for dinner and then again the next day for lunch I felt like I was slowly moving into a curry coma. The best way to describe it is I felt like I had a curry hangover that carried me into the following day. Though it was tasty, I'm not sure I will be making this again. But if you are a fan of curry and it doesn't send your body into shock...give this flavorful and healthy Curried Chicken Salad a try.

Healthy Sloppy Joes and a Kitchen Aide Stand Mixer

I'm trying out a few new recipes this week. This one comes from Ellie Krieger's The Food You Crave cookbook. I bought this cookbook last year to assist Hubby and I in our journey to better health and fitness. If you aren't familiar with Ellie's work, she provides healthy and tasty recipes for dishes that are often not considered healthy. This book is pretty stinkin awesome. For those of you in doubt, you CAN eat yummy delicious food without consuming mass calories. Did I mention the food is still yummy and delicious? Without all the calories? Really, it is. I have tried and loved numerous recipes in this book. And now I can add another to the list. Sloppy Joes.


In Ellie's version of Sloppy Joes she recommends ground beef, 90% lean. I have nothing against beef. In fact I'm a big fan. But we generally don't stock beef in the house. But we do have endless supplies of boneless skinless chicken breasts, shrimp and even scallops on hand in our freezer for easy defrosting. All courtesy of Costco, by the way. Gotta give my props to Costco!

What does everyone automatically think of for a substitute for ground beef in recipes? Turkey. Ground turkey. I like turkey at Thanksgiving and occasionally on sandwiches, but I'm not really down for it in "ground" form. It just makes me feel like I'm sacrificing flavor and eating diet food. Not good. BUT, have you ever tried ground chicken? So, so, sooooo much better than ground turkey! In fact I've been making chili exclusively with ground chicken for the past few years. And it's a big hit with friends and family. In fact they don't even realize it's chicken unless you tell them. And I figured why not try it in Sloppy Joes. I think Ellie would be proud. ;)

Here's a tip on ground chicken. I learned recently that store bought ground chicken can be sometimes be worse than ground beef. Apparently they grind up some of the dark meat and fat in there too. So if you are buying it at the store, look for ground (boneless skinless) chicken breast. Or if you own a Kitchen Aide stand mixer....invest in the food grinding attachment. I love this add on! Once you have the grinder you can add on the pasta maker fittings to make homemade spaghetti, fettuccine and elbow macaroni. Anyway, it's a cinch to grind your own meat. Just slice it up in 2 inch slices and drop it in the machine.



I did make a couple of modifications to the recipe. Obviously I swapped ground chicken for the ground beef. I omitted the beans (it was feeling too chili-like). I added a few extra dashes of Worcestershire sauce and added my salt seasoning the food along the way at each layer rather than adding it all at the end. For the bun I tried out whole wheat sandwich thins (by Orowheat) for the first time. These save about 70 calories compared to a standard wheat bun. I liked the thin bun, but it's not quite as satisfying as a full fledged fluffy bun.



Hubby and I both gave this meal a thumb's up. Ellie's original recipe runs at 265 calories per sandwich. I have a feeling mine is closer to the 200 mark....which leaves plenty of room for lots of roasted vegetables, like Zucchini Parmesan AND dessert!

This recipe is packed full of flavor and fresh ingredients and is super healthy and delicious! Check it out here. Will I make it again? Absolutely!

BLT

The BLT is on my top 5 favorite sandwiches list. I don't prepare them often so when we have them I am always amazed at how good they taste. What could be more simple? Bacon. Iceberg lettuce. Tomato. Mayo. Bread.

The sandwich is truly enhanced if the tomato is garden fresh. My annual tomato garden isn't under way yet, but I was able to pick up a decent tomato from the grocery store. I always cook my bacon in the microwave. Place down 4 paper towels on a dinner plate, lay 5-6 slices of uncooked bacon side by side across the paper towels and lay 2 more paper towels on top. Microwave for 6 minutes and check it. I am a crispy bacon girl so I generally zap it for at least another minute. I like to lightly toast the bread. In the past couple of years I've switched from a white french bread to wheat bread, mostly because it is what I tend to have in the house these days. Don't let the wheat fool you though. I'm very generous with the mayo. I encourage you to do the same!

I look forward to garden tomato's and BLT's this summer!

Asian Chicken and Roasted Pepper Sandwich

I can't quite recall what originally prompted me to put this sandwich together. But it's been a house favorite for the past five years or so and is really easy to make. This sandwich is all about the mayo. Asian seasoned mayo. Pampered Chef Asian Seasoning and mayonnaise are a match made in heaven. The seasoning packs a nice punch with garlic, red & green bell pepper, sesame seeds, soy sauce, orange and lemon zest, lime, green onion and ginger. So add as much or as little to your taste. We like a lot!

We hadn't had this sandwich in quite some time because we ran out of the Pampered Chef magical blend. I finally broke down and ordered some online and just a few days later we were back in yummy sandwich makin business! As a side note, the shipping on my order cost nearly as much as the seasoning....so I stocked up to make the most out of my purchase. I also ordered a greek seasoning blend that I'm excited to try out.

Now that the spring is officially here....grilling has kicked into full swing at our house. 3 of the 4 components of this sandwich are done on the grill so Hubby plays a big part in the creation of this meal. Generally I prep everything for the grill and Hubby does the grilling, then I assemble it all. So I did my part and had it all ready to go to the grill...but guess what? The grill was out of gas. So we had to to turn to plan B. The grill pan. I have to say the results weren't quite the same as the hint of charred goodness you can only get from a grill...but it was still quite good.

The chicken is marinated in a store bought teriyaki sauce then grilled. I prefer a sauce that has pineapple juice in it. But any asian inspired marinade (store bought or homemade) would do just fine. The chicken is sliced and topped with tender roasted red and yellow peppers (also courtesy of Hubby's fine grill work). Sandwiched between two asian mayo slathered pieces of freshly grilled ciabatta bread....it's delicious! Don't skimp on the mayo. Really!

Asian Chicken & Roasted Pepper Sandwich Recipe:
1lb boneless skinless chicken breast
1/2 cup of store bought teriyaki sauce (with pineapple juice)
2 red, orange or yellow peppers
4 sandwich size ciabatta (La Brea Bakery ciabatta at Costco is our favorite)
2/3 cup mayo
2-3 Tablespoons of Pampered Chef Asian Seasoning

Marinate chicken in teriyaki sauce for 4 hours up to 1 day. Combine mayo and asian seasoning in a small bowl and set aside in the fridge. Roast peppers on high heat on the BBQ until skins are charred black and interior flesh is tender, about 20 minutes. Transfer the peppers to a deep bowl and immediately place plastic wrap over the top sealing in the heat. When peppers are cool enough to handle, remove the charred skin and cut into 2 inch strips, removing seeds, ribbing and stem. Grill chicken until done, about 10-12 minutes. Allow chicken to cool for at least 5 minutes and slice 1/2 inch strips. Cut ciabattas in half and (lightly brush with olive oil if desired) toast on grill 2-3 minutes to desired toastiness. Generously spread mayo on bread and top with chicken and peppers. And most importantly.....Enjoy!