Tag Archives: Brown

Try Something Different This Easter – Nigella’s Ham in Cola

For the Easter holiday this year I wanted to come up with something unique and when I found this recipe by one of my favorite celebrity chefs, Nigella Lawson, I simply could not resist. The fact that she uses an entire 2-liter bottle of Coca-Cola is certainly an indulgence considering my usual avoidance of sugar but hey, isn’t indulgence what holidays are all about?

After reading Nigella’s very fitting introduction I thought I would give it a try.

Aside from changing the language to suit a U.S. kitchen I altered the recipe only very slightly; turning the ham halfway through braising to create an even “burnish” from the cola, and placing the cloves strategically so that a little more flavor would soak into the ham. For more even cooking I would also recommend starting with a (close to) room temperature ham.

I also tried to describe the scoring a little better…it’s basically just lines drawn on the surface with a knife in roughly a diamond pattern. This scoring allows the fat to baste the ham while baking keeping it nice and moist. Don’t let the scoring scare you…it does not have to be perfect…mine certainly wasn’t!

On the day that I cooked this ham I made the mistake of discarding the cola after removing the ham from the pot. Although the ham turned out wonderfully flavorful and moist, in retrospect I would like to have tried reducing (boiling down) some of that sweet and spicy liquid until thick and then drizzling it over the sliced ham for both a fancier presentation and added flavor. Do try that…I know I will next time around.

Nigella’s Ham in Cola

For the braise…

1 – 4 to 5 pound, lower sodium ham, bone in
1 – 2 Liter bottle of Coca Cola
1 – Large Onion, halved and sliced

For the glaze…

12 (or more) whole cloves
1 to 2 Tablespoons – Dark molasses
2 Teaspoons – Mustard powder
2 Tablespoons – Light brown sugar

Place the ham, and sliced onions into a large stew pot or Dutch oven. Pour the entire bottle of Coca-Cola over all and bring to a light boil over medium-high heat. When the cola reaches a boil, lower the heat, cover, and maintain a gentle simmer for 2-1/2 hours carefully turning the ham over at the halfway point. Remove the ham after 2-1/2 hours and place on a cookie sheet to cool.

Pre-heat the oven to 500 degrees.

When the ham has cooled just to the point that you can work with it, trim away the skin and most of the fat from the outside, leaving just the slightest layer of fat. Carefully score the ham, slicing 1/8 to ¼ inch deep diagonal score lines around the outside every inch or so. Then turn the ham and slice score lines in the opposite direction, forming a diamond pattern as the scored lines intersect.

Massage the outside of the ham with enough molasses to create a nice glaze then carefully and evenly distribute first the mustard powder, then the brown sugar over that. Poke whole cloves into the ham at the points where the score lines intersect so that they are snugly seated and will not fall out. Bake the ham uncovered for 10 to 15 minutes until the glaze has become sufficiently browned and bubbly. Remove the ham from the oven and rest until cool enough to slice.

Of note from Nigella:  “for braising the ham in advance and then letting the ham cool, take ham from the refrigerator, glaze it according to the recipe, and give it 30 to 40 minutes to sit at room temperature. Place in a 350 degree F oven for 30 to 40 minutes, then turning up the heat if you think it needs a more crispy exterior.”

Enjoy,

Randy

Turkey Croquettes with Pan Gravy

Making the salmon cakes last week brought another old favorite to mind, Turkey Croquettes. The original recipe called for making the gravy with cream of celery soup and although I was tempted I opted for cleaning this one up a little bit and making it fresh. The recipe looks involved but I would honestly consider it intermediate to easy. That reminds me that I have been meaning to mention one of my favorite kitchen tips.

Kitchen Tips: To boost your confidence a little it is always a good idea to read a recipe through start to finish at least once if not twice before you begin preparing it.

Speaking of cleaning it up a friend mentioned possibly converting this recipe into an Atkins Diet version and I think it would be fairly easy to do. For a lower carb gravy you could 1) use almond flour instead of whole wheat flour or 2) eliminate the flour altogether and simply thicken the gravy by boiling it a little longer and allowing the broth time to reduce.

For the croquettes my first thought was simply to eliminate the bread crumbs but that might result in too dense of a croquette. One of the things I really like about this recipe is the lightness of the final product so I think I would prefer to use a cup pork rind crumbs instead of completely doing away with the filler. I know that may sound like an odd substitution but I have tried it in other (low carb) recipes and it works quite well for this type of diet.

Notes: The easiest way that I have found to form these croquettes is to use the lid from a Ball mason jar as a ring mold. To do this, simply set the removable “top” of the mason jar lid aside and lay a sheet of plastic wrap over the ring shaped threaded part of the lid. Now, with the lid sitting top-down on a flat surface use a wooden spoon to press in just enough of the turkey mixture to fill the lid completely, flatten and level off the top, then turn the lid over to gently pop out your formed patty.

Turkey Croquettes with Pan Gravy

For the patties…

1.25 Lbs – Lean ground Turkey
1 Cup – Soft Whole Wheat bread crumbs
1 – Small onion, diced small
1 – Large branch of celery, diced small
1 – Small carrot, grated
1 – Small clove of garlic, finely minced
1 Tbsp – Tomato paste
1 Splash – Worcestershire sauce
1 Cup – Chicken stock, divided into ½ cups
1 – Egg, lightly beaten
½ Tsp – Dried tarragon
½ Tsp – Rubbed sage
Kosher salt & fresh ground black pepper
Olive oil

For the gravy…

2 Tbsp – Whole Wheat flour
2 Cups – Chicken stock
1 Tbsp – Plain yogurt

Heat 1 tablespoon of olive oil in a large sauté pan over medium heat until shimmering. Sauté the onion, celery, and carrot for two minutes then add the tarragon, sage, and 1/2 teaspoon each of kosher salt and fresh ground black pepper. Continue cooking stirring occasionally until the onions begin to turn translucent then stir in the tomato paste and Worcestershire sauce and cook 2 minutes more. Stir in ½ cup of chicken stock and allow the mixture to cook until most of the moisture has evaporated, about 5 minutes. Add the second ½ cup of chicken stock and the minced garlic, allow the mixture to come back to a boil then remove the pan from the heat and set aside to cool for at least 5 minutes.

In a large mixing bowl gently break apart the ground turkey then fold in the bread crumbs, egg, and the onion mixture. Gently fold the mixture until all the ingredients are incorporated but not over-mixed. Form the mixture into 10 to 12 equally sized patties and placing them on a foil or wax paper lined cookie sheet as you go. Place the cookie sheet in the freezer for at least 10 – 15 minutes to firm up the patties before browning.

In the same pan, add 2 tablespoons of olive oil and warm over medium heat until the oil is shimmering hot. Swirl the pan to evenly distribute the oil then gently place half of the patties (do not crowd) in the pan. Shake the pan a little to prevent sticking and brown 3 to 4 minutes on each side. When the patties are browned remove them from the pan and place on a cooling rack or paper towel to hold. Wipe the pan and repeat this process until all of the patties are browned. Do not wipe the pan after the last batch saving the oil and browned bits for the gravy.

After the last batch of patties are browned and removed from the pan add two tablespoons of whole wheat flour to the pan and stir to create a roux. There should be just enough oil and flour to create a smooth, almost liquid, paste; add a little more olive oil if the roux seems too dry. Cook, stirring until the flour begins to take on some color, about 5 minutes, then whisk in 1 cup of the broth. When the first cup of broth is incorporated, whisk in the second cup of broth and continue whisking slowly until the gravy begins to boil. Lower the heat to a simmer and check the gravy for seasoning. Add kosher salt & fresh ground pepper if needed.

Return the croquettes to the pan coating each one with the gravy, then simmer 10 minutes more. Serve croquettes over rice, egg noodles, or toast points as desired.

Enjoy!

Randy

Casserole of Chicken, Quinoa, & Brown Rice with Mushrooms

(or What to do with all that Chicken Stock – Part 1)

As a follow up to Singing The Praises Of Chicken Stock I wanted to post a series of recipes that use chicken stock (or broth) in various ways. At the risk of repeating myself, stock is a valuable ingredient in healthful cooking and a means of boosting the flavor in what otherwise might be a boring and uninteresting dish. My recipes will always call for stock because I like the flavor but you may certainly substitute broth if you like.

Second only to the chicken stock, the mushrooms create a lot of flavor in this recipe. To coax as much flavor as possible from them I start cooking the mushrooms in a hot, hot pan. Because of the high water content in mushrooms, they create a lot of liquid in the pan as they cook. With the pan very hot, this excess water cooks away quickly leaving the mushrooms to brown. On a lower temperature the mushroom would steam instead of browning…that’s not what I want in this recipe!

I know I have mentioned Seeds Of Change quinoa & whole grain brown rice in a previous post. I can’t recommend this product enough; if you come across it at Costco or otherwise please do give it a try. I use it here because it is convenient, healthy, and the spices blend perfectly with the other ingredients. Other starch suggestions for this recipe would be brown rice, couscous, or even orzo. Check for seasonings if you use a mix, I needed no additional salt with the quinoa.

This one is rich enough that the only side I served it with was a nice green salad and was plenty for two with leftovers.

Casserole of Chicken, Quinoa, & Brown Rice with Mushrooms

1 – Large Boneless Chicken Breast Half (about 12 oz.), halved lengthwise from the top and sliced very thin (as for a stir fry)
8 oz – Fresh Mushrooms, sliced
1 – Small Onion, chopped
2 – Celery branches, sliced (leaves add flavor…use them too!)
1 Clove – Garlic, minced
2 Sprigs – Fresh Thyme, left whole
2 Cups – Chicken Stock
2 Cups – Quinoa & Whole Grain Brown Rice, pre-cooked
2 Tbsp – Unbleached Flour
Olive Oil
Freshly Ground Black Pepper
About 1/4 Cup – Panko Breadcrumbs

Preheat the oven to 350 degrees. Add a tablespoon of olive oil to a large (12”) skillet over medium high heat. When the oil just begins to smoke, carefully add the mushrooms and cook them stirring constantly much as you would a stir fry. When the mushrooms begin to release their liquid slow down a little on the stirring but keep them spread out so the liquid will evaporate quickly.

As the mushrooms dry and begin to brown, stir in the onions, celery, garlic, thyme, and ½ teaspoon of fresh ground pepper. Lower the heat to medium and continue cooking and stirring until the onions soften. (Note: The mushrooms should be getting nice and brown by now. Don’t worry if some of the vegetables stick a little bit…they will loosen when you add the stock.)

When the onions become tender and translucent stir in the chicken, separating the slices and blending them carefully into the mixture. Continue cooking and stirring gently for another 5 minutes then Stir in one tablespoon of the flour until well mixed. Stir in the second tablespoon of flour and cook, stirring gently, for one minute more. Stir in one cup of stock and cook until some thickening begins. Stir in the other cup of stock and cook until bubbling and thickened.

Remove the thyme sprigs and discard, then stir in the quinoa and gently mix until thoroughly incorporated. Pour all into a 9X9 casserole, sprinkle just enough breadcrumbs to cover evenly on top. Bake 25 minutes, allow a few minutes to rest and enjoy!

Randy

Mock Carbonnade a La Flamande

Dear friends of ours stayed at our house for a few days this past week and as dear friends will do, they left a few beers behind. As I surveyed the fridge situation on Sunday morning I was already thinking of beef, maybe a pot roast or a stew, and when I spotted the bottles of Shiner Bock my mind was made up…Carbonnade a La Flamande! At the market I found a sale on beef chuck mock tenderloins and decided this would be a fun challenge.

Carbonnade a La Flamande is a rich Belgian stew of beef, caramelized onions, and beer usually with a sweet and sour flavor not unlike a good sauerbraten. The irony was that I was using Shiner Bock instead of a deeply flavored Belgian ale as the base in a stew of “mock” tenderloin steaks. So while this is NOT a true Carbonnade a La Flamande, it does borrow some of the great character from one of my favorite Belgian dishes.

If you are not familiar with beef chuck mock tenderloins they are simply steaks cut from the chuck eye roast. They produce a mostly round steak that looks something like a tenderloin steak. Chuck is still chuck though and tender they are not, hence the “Mock” part of the name. This cut is flavorful but best suited to slow braising or long tenderizing marinades.

Other notes: Brown the steaks in a pan if you prefer, I kind of like the broiler for larger pieces of meat. A mostly whole star anise should do the trick but be sure to remove any pieces that break off during the cooking. I served these with whole wheat wide egg noodles and blanched then sautéed snap beans with garlic. Oh, and if you want to use a real Belgian ale I recommend Chimay Blue …just be sure to have another one on hand to enjoy with your steak!

Mock Carbonnade a La Flamande

5 to 7 – Beef Mock Tenderloin Steaks (About 2 Lbs)
3 – Medium Onions, Sliced
1 Tbsp – Tomato Paste
12 Oz – Medium Bodied Beer
1 Cup – Chicken Stock
1 Tbsp – Beef Soup Base (I used Demi-Glace Gold )
1 Star – Star Anise
1 Large Sprig – Fresh Thyme
1 Large Sprig – Fresh Rosemary
1 Tbsp – Red Wine Vinegar
Olive Oil
Kosher Salt & Freshly Ground Black Pepper

Warm a tablespoon of olive oil in a heavy stew pot or Dutch oven over medium heat. Stir in tomato paste, star anise, onions, and a ¼ teaspoon of fresh ground pepper. As the onions begin to sizzle lower the temperature to medium low and continue cooking stirring often. Meanwhile, line a cookie sheet with aluminum foil and coat with a thin film of oil (I used a spritz of Olive Oil Cooking Spray). Use a paper towel to pat the steaks dry and arrange them evenly on the cookie sheet. Brush or drizzle each steak with olive oil and season well on both sides with kosher salt and pepper. Continue cooking and stirring the onions 15 minutes or so until they begin to turn a deep golden color then stir in the thyme and rosemary…keep cooking and stirring the onions while you brown the steaks.

Set the oven (broiler) rack 3” below the element or flame. Place the steaks on the rack and turn the broiler on high. (Note: If your broiler is electric leave the door slightly ajar; if your broiler is gas fueled close the door.) Broil the steaks 4-6 minutes watching them closely until a nice brown crust has formed, carefully turn and broil 4 minutes more or until nicely browned.  Remove the steaks and set aside to rest while prepping your braise.

Reduce the oven heat to 300. Remove the star anise from the onions and discard. Stir beer, soup base, and chicken stock into the onions and raise the heat to medium high. Stir occasionally until the liquid just begins to boil, place the steaks into the pot, cover firmly and bake for 2 hours. After two hours remove from heat, leave covered, and set aside to rest.

Wait at least 20 minutes to remove the steaks to a serving platter; place the pot back on the burner over medium high heat. As the liquid comes to a boil reduce the heat to medium, stir in the vinegar and allow the gravy to cook until your desired thickness is reached.

Spoon the gravy over your steaks, serve and enjoy!

Singing the praises of Chicken Stock

Singing the praises of Chicken Stock

As I populate my blog with more and more recipes you will notice that chicken stock will show up in the ingredients over and over again. Indeed, I use chicken stock in a ton of different ways and find it to be an invaluable ingredient especially in healthful cooking. Aside from the obvious soups, risottos, and sauces I use chicken stock in place of water nearly every time I cook rice or couscous. Adding a little chicken stock to simmered beans adds body and richness, especially if you are going to make a puree. And, don’t forget those veggies either! A little stock boosts the flavor of blanched then sautéed vegetables nearly as well as a pat of butter and with much less fat.

Inasmuch as I tout the glories of chicken stock, I cannot emphasize enough how much better it tastes if you take the time to make your own! While I will at times use a canned chicken “broth”, there is simply nothing better than homemade. I say “broth” because I have yet to find a commercial stock that comes even close to the goodness of homemade. If I must used canned broth, I nearly always go with my favorite, Swanson’s Certified Organic Chicken Broth . For flavor, sodium level, and value, most others pale in comparison.

So what is the difference between stock and broth? To put it simply, stock utilizes more bones than meat in its preparation and nearly always involves browning of the ingredients before simmering.  Broth on the other hand uses more meat than bones and generally involves no browning of the ingredients before simmering. Stock is typically cooked longer than broth and usually contains less salt. While the two are entirely interchangeable, stock is essentially a richer more flavorful version of broth which is why it is preferred in sauce-making while broth is used more often in soups. Because I always seek to maximize flavor in my cooking, I nearly always use stock.

What is my secret to a good pot of chicken stock? Store-bought Rotisserie Chicken no less!

Out of habit, I freeze all of our chicken scraps stashed in a zip lock bag and when I have enough saved up, I make stock. While I have long browned my chicken parts before making stock, when I started buying Rotisserie Chickens from Costco for quick dinners on busy nights, I noticed an immediate improvement in the richness of my stock. Maybe it is the browning the rotisserie imparts on these chickens or maybe it is the marinade they use. Whatever the case the difference is remarkable enough that before I make a pot of stock I always wait until at least half of my stash of ingredients is from these chickens. To add additional flavor I also freeze any fresh herbs or vegetables (IE: onions, garlic cloves, apples, etc…) that were originally cooked with a home cooked chicken. Brown these right along with your chicken and you would be amazed how much flavor they can bring to the party!

When I make a batch of chicken stock, for convenience alone, I keep a quart or so in the fridge for up to a week. The rest I freeze in usable batches of 2 cup and ½ cup measures. For the former I pour two cups of cooled stock into a 1 quart Zip Lock Freezer bag, squeeze out the excess air, seal and stack them in the freezer. For an approximate ½ cup portion I pour the cooled stock evenly into a silicone muffin pan, cover loosely with stretch wrap, and freeze. The next day I pop the frozen portions out and store them neatly in another Zip Lock Freezer Bag. An ice tray does the same trick for even smaller portions but I don’t usually bother. I am a big stickler for fresh foods and perhaps it is because I go through it so fast but I really haven’t noticed a difference between fresh or frozen homemade stock.

Please remember, for the sake of food safety it is always best to refrigerate or freeze your stock as soon as it comes close to room temperature. To hasten cooling you can:

  • Pour the hot stock in to smaller and/or flatter containers to cool.
  • Set your stock pot into a sink or tub of ice water or even cold water, refreshing the water a time or two as it gets warm.
  • Freeze water a day or two ahead of time in a sanitized an empty ½ gallon milk container. Gently place the frozen container into your stock.
  • Fill a gallon sized Zip Lock Bag with ice cubes. Gently lower this into your “warm”stock.

Google “food safety” if you have any doubts and always use care in your handling of any food.

Homemade Chicken Stock

1 – One gallon Zip Lock Bag stuffed full of chicken necks, wing tips, and carcasses, thawed.
1 – Large yellow onion, sliced very thin
3 – Branches celery including leaves, chopped
2 – Large carrots, chopped
2 – Large garlic cloves, crushed
12 – Black peppercorns
1 – Tablespoon kosher salt
4 – Springs fresh thyme (or 1 Tbsp dried)
1 – Bay leaf
Olive Oil spray or mist
Fresh water to cover all by 1 inch.
Kosher salt & fresh ground black pepper to taste.

Preheat the oven to 425 degrees. Grease a cookie sheet with an olive oil spray or mist. Cut or chop chicken into manageable sized pieces and spread evenly on cookie sheet. Mist lightly with olive oil spray or mist then season generously with kosher salt and freshly ground pepper. Place in upper third of oven and cook 20 minutes undisturbed. Carefully remove and cool for safe handling. (Note: If chicken pieces do not show substantial browning, bake 8 to 10 minutes more before continuing.)

Meanwhile, coat the bottom of a large stock pot with a spray of olive oil and cook the remaining ingredients over medium-low heat, stirring occasionally, to release flavor.

When the chicken is cool enough to handle, add all of it including any collected juices, to the stock pot. Carefully swirl a small amount of fresh water in the cookie sheet to dissolve any browned bits and add this to the stock pot. Pour in enough fresh water to cover all ingredients by about 1 inch. Increase heat to high and monitor closely until nearly boiling, skimming off any excess foam. When the liquid reaches a near mild boil reduce the heat to simmer and cook 3 to 4 hours checking from time to time to keep from reaching a full boil.

After 3 – 4 hours remove the stock pot from heat and allow to cool somewhat before straining. When the stock has cooled enough to handle, using a slotted spoon, remove the largest solids to a colander or sieve set in a bowl to capture any draining stock. When most of the solids have been removed, strain remaining stock through cheesecloth or a sanitized dish cloth to clarify. Skim any remaining fat as it accumulates at the surface and/or remove any fat accumulations after the stock had been refrigerated.

Enjoy!

Randy

Menu – Broiled Fish with Pesto over Mixed Greens, Roasted Asparagus, Quinoa & Brown Rice

Several friends have asked me to share some of my “Clean Eating” recipes as Kat and I have been trying to eat better foods on a regular basis. Some are new to cooking so I thought it would be helpful to include the recipes for the entire menu including each step in the preparation. So here is a super quick, healthy, yet tasty menu that’s easy enough to throw together on a weeknight. I would love to hear some feedback on how you like the recipe written in this fashion. If you like them I will include more “menu” posts as my blog continues.

Broiled Fish w/Pesto over Mixed Greens, Roasted Asparagus, Quinoa and Whole Grain Brown Rice

Don’t let all my notes and stuff scare you…I just want to spell it our for my friends that are new to cooking. Start to finish this meal was uncomplicated and came together in about 1/2 hours time. (I almost typed 30 minutes…but we won’t go there!)

For the Fish you will need…

( Note: Figure on about 3 servings per pound of cleaned fillets. I haven’t been fishing in forever but I’ve been finding some really nice packaged fresh fish at Costco lately. Just check the “Packaged On” date and choose accordingly. The fresher the better!)

Fresh fillets of halibut (pictured), corvina, grouper, or tilapia if you must, sliced into 4 to 6 oz portions.
1 Tablespoon per serving, extra virgin olive oil
1 light sprinkle per serving – mixed dried Italian herbs in a grinder (I used McCormick’s).
1 Tablespoon per serving – jarred basil pesto (I used Kirkland brand from Costco).

For the Asparagus you will need…

(Note: These asparagus stems were about 1/2″ thick at the base. I clean the spears by grabbing the base with one hand and just below center with the other, then bend the asparagus until it naturally breaks. What you are left with at the base is generally the tough stringy part, and at the tip…the good stuff. I don’t always do it but you can blanch and freeze the bases to use in stocks or purees at a later time.)

6 to 8 spears per person – fresh large asparagus, cleaned and rinsed
1 Tablespoon – balsamic vinegar
2 Tablespoons – extra virgin olive oil
Freshly grated Parmesan cheese
Freshly grated black pepper

For the Mixed Greens you will need…

About 1 cup per serving of bagged baby greens
Just enough dressing to barely coat the greens. ( I used http://www.briannas.net/flavors/real-french.html )

For the Quinoa and Whole Grain Brown Rice

(Note: I used http://www.seedsofchangefoods.com/our_foods/product.aspx?c=rice_grains&p=279 also from Costco. We love this mix and eat it once or twice a week. It’s ready in 90 seconds and it’s great plain or mix in anything you like from fresh chopped herbs and a little sautéed garlic or browned onions, to last nights leftover stir fry.)

About 1 Cup per serving Quinoa and Whole Grain Brown Rice.

To Prepare…

1. Preheat the oven to 400 degrees. clean, rinse, and pat the asparagus dry. In a small bowl, whisk the vinegar and oil until slightly thickened. On a foil covered cookie sheet gently roll the spears in a single layer while drizzling with just enough of the oil to coat. Place in the heated oven for 15 minutes.

2. While the asparagus is in the oven place the fish on another foil covered cookie sheet and roll each piece while drizzling with about 1 Tablespoon of olive oil. With the fish skin side down, lightly sprinkle each piece with the spice grinder. Set aside until the asparagus comes out of the oven.

3. In a large bowl toss the greens with barely enough dressing to coat. (Note: Don’t overdo it! The idea is to just season the salad without drenching.)

4. After 15 minutes, carefully remove the asparagus from the oven and turn the broiler on high. Grate a little Parmesan and black pepper lightly and evenly over the spears.

(Note for step 5: If you have a conventional oven, leave the door cracked open an inch or so to the first stop. This will prevent the broiler from overheating and cycling off. The fish should be about 4 inches from the coils or flame.)

5. Allow the broiler to heat up for at least a minute or so then place the fish in the broiler and close. Broil the fish for 4 minutes per inch of thickness…3 minutes if it’s 1/2 inch or less.

(Note: You want the fish to cook fast and until the flesh is just becoming opaque (no longer transparent) in the center. The fish will continue cooking even after it is removed from the oven.)

6. While the fish is cooking nuke the quinoa and prep your plates with about 1 cup each of the dressed greens and a carefully placed serving of the Asparagus. Add fresh tomatoes if you like!

7. Remove the fish from the oven and carefully place each serving on top of the greens. “paint” each piece with about 1 Tablespoon of the prepared pesto.

8. Finish the plate with an approx. 1 cup serving of the quinoa and….

Viola! It’s time to eat.

Enjoy,

Randy