Thursday, October 15, 2009

Pumpkin Oat Muffins

I had some leftover pumpkin in my fridge and a very cold and rainy afternoon to get through without falling asleep (as primary caregiver, it's usually a good idea to be conscious), so I decided to warm up the house with some pumpkin muffins I've been wanting to try for over a year. I haven't tried them yet since they're still cooling, but I wanted to get this recipe up as soon as possible since I just posted the photo on Facebook. I'll be back with my verdict later...

Edited to add: Delicious. Perfect for a snack. It could probably even be considered healthy if you left off the crumble topping. But I don't know if I would since it's just too tasty.

Pumpkin Oat Muffins
Courtesy of Taste of Home


1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
3/4 cup canned pumpkin
1/4 cup milk
1/4 cup vegetable oil
1 cup old-fashioned oats
1/2 cup raisins

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon cold butter

In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins.

Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375ºF for 15-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Prairie-Rubbed Spiced Brined Roast Chicken

Now, making a roast chicken always makes the house smell fabulous... But the one I made yesterday was particular awesome. I recently bought a new roasting pan from Kohl's. It was from the Food Network brand, so I found a very interesting roast turkey recipe included in the packaging. I didn't want to try it on a full turkey since that we're moving into the turkey-eating season, so I thought I'd try it with a chicken. I was a little nervous about some of the flavor combinations being a bit too strong, but I'm so glad I gave it a shot.

Wow! It was flavorful, and because I brined it, it was so moist. I made a pan gravy to go with it, but honestly, it didn't need it. Though it certain was a delicious addition.

I served the chicken and gravy with some roasted vegetables (Enough veggies for everyone eating, cut up into equally-sized pieces, tossed in olive oil, salt and pepper, and any dried herbs you want, and then roasted at 425ºF for 18-20 minutes). I added some turnips as an experiment, and we were really pleased with the results. They had enough of a starchy quality that we didn't miss another starch at all. Though I'm sure a little bread would have been good for some sopping up of the gravy and other drippings.

I'm going to post the recipe I used, so it's a variation on the original roast turkey one. If you're interested in the turkey recipe for your Thanksgiving Day feast, let me know, and I'll post it.

I used the butter that was called for in the recipe to brush on the chicken, but I wonder if maybe oil would have worked better. The skin was not crisp. Though I think perhaps roasting the chicken tented with aluminum foil may have contributed to that. I'm going to try not tenting the chicken next time (I don't usually tent my other roast chickens, just thought I'd try what the recipe called for this time) and see if that helps. If it doesn't, then I'm going back to oil.

The Prairie Rub makes a lot, so you'll have it available for future chickens and any other recipe into which you feel like tossing it.

Oh, and I can't seem to ever remember to take a picture of my roast chickens. I promise to try harder to remember next time.

Prairie-Rubbed Spiced Brined Roast Chicken

For the brine:
10 cups water
1/2 cup kosher salt
1/3 cup firmly packed light brown sugar
1 (3- to 4-pound) chicken, excess fat trimmed and giblets removed

Before roasting the chicken:
1 medium onion, quartered
1 head garlic, halved
2 bay leaves
4 tablespoons butter, melted

Prairie Rub:
3 tablespoons firmly packed light brown sugar
3 tablespoons dried Italian seasoning
2 tablespoons dry mustard
2 tablespoons dried minced garlic
2 tablespoons sweet paprika
1 tablespoon ground ginger
1 tablespoon dried minced orange peel
2 teaspoons kosher salt
1 teaspoon pumpkin pie spice
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

Brine: A day before serving, heat 4 cups of water, salt and sugar in a stockpot, stirring to dissolve the sugar and salt. Remove from heat, add remaining water and stir. Cool to room temperature. Lower chicken into brine. Cover and refrigerate 12 hours or overnight.

Rub: Mix all ingredients in a bowl. If you have one, pulse mixture in a spice grinder in a few batches until finely ground (It's not a big deal if you don't). Seal in an airtight container and store in a cool, dry place for up to 2 months.

Heat oven to 350ºF. Drain and pat chicken very dry inside and out. Place onion, garlic and bay leaves inside the cavity. Set bird breast-side up on a roasting rack in a roasting pan. Brush with butter and spread entire bird with enough Prairie Rub to cover evenly.

Roast chicken for 2 to 2 1/2 hours or until an instant-read thermometer registers at least 165ºF in the thigh of the bird. Remove the chicken from the oven and set aside to rest 20 minutes.


Roast Chicken Pan Gravy

Once bird has been removed from roasting rack, pour drippings into a heat-proof measuring cup. Let cool long enough for the fat to rise to the top. Skim off 2 tablespoons, add back to the roasting pan, and discard the rest of the separated fat. Combine the remaining drippings with 1 1/2 cups chicken broth.

Place roasting pan over medium-high heat (you'll need both burners turned on). Use a wooden spoon to scrape up the brown bits on the bottom of the pan.

Stir in 2 tablespoons of flour and cook for 2 minutes, stirring constantly. Whisk in drippings and broth, bring it to a boil, and cook until thickened, about 3 minutes. Season with salt and pepper.

Tuesday, October 13, 2009

Pumpkin Pasta with Spinach Salad and Pumpkin Waffles A La Mode

Another night with my brother-in-law over for dinner, so I decided to go a little Iron Chef on him and have a secret ingredient running throughout the meal... PUMPKIN! (If you've seen the show, just imagine me arching my eyebrow and presenting you with a table full of pumpkins in a overly dramatic fashion. If you haven't seen the show, I promise, I'm not completely insane.)

I've tried the variation on the pumpkin pasta recipe I made last night from Rachael Ray's 365 Repeats. The big difference between the two is that the recipe from the book has mushrooms added to it, whereas the one I found online does not. I can't decide which one I like better since they're both really delicious. And the accompanying salad from the recipe I found online is one of my favorites. The dressing is the one I always make when I have salads at home.

And pumpkin waffles... How could you go wrong with that? I made a double batch and have the extras in my freezer for future breakfasts. But last night, we had them for dessert with some of my vanilla ice cream on top. Yum!


Pasta with Pumpkin and Sausage
Courtesy of Rachael Ray

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Sauté 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.


Spinach Salad with Apple and Red Onion
Courtesy of Rachael Ray

1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons apple cider vinegar
1 teaspoon grain mustard
1 tablespoon honey
Coarse salt and black pepper

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.


Pumpkin Waffles
Courtesy of Taste of Home


1 cup plus 2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
1 cup milk
1/2 cup canned pumpkin
2 tablespoons butter, melted

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, pumpkin and butter; stir into dry ingredients just until combined.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Wednesday, October 7, 2009

Apple Bread

This is a recipe from my in-laws' church's cookbook. I've tweaked it a bit over the years, and it's become one of our favorites. You can make it as desserty as you want it to be. Just add or omit the cinnamon-sugar.

Apple Bread


1 cup shortening
2 cups + 4 teaspoons sugar, divided
4 eggs
4 cups flour
2 cups apple, peeled and chopped
3 tablespoons milk
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 teaspoons cinnamon

Preheat oven to 350ºF.

Cream shortening and sugar. Add eggs, one at a time, and beat. Stir in apples and flour. Mix milk, baking soda, salt, and vanilla. Add to dry mixture. Pour batter into 2 loaf pans.

Mix together remaining sugar and cinnamon. Sprinkle over batter in pans. Bake for 60-70 minutes or until cake tester comes out clean.

Monday, October 5, 2009

Super Apple Pie

Super apple pie indeed! I love the flavor of it, and it smells phenomenal while it's baking. Alton Brown is a genius.

While I was fine without the pie bird thingy (I found one on Amazon, but I haven't gotten it yet), the 2-piece tart pan that the apple pie recipe calls for is truly genius, and I highly recommend getting one if you don't have one already. Beautiful and easily-cut pie slices just make the presentation that much better. And, in my opinion, vanilla ice cream is essential (I made my vanilla).

I could not find the grains of paradise or the tapioca flour that the pie recipe calls for, so I used the substitution of caraway seeds that I had seen Alton suggest on his show. And I saw that a good substitution for tapioca flour was regular flour mixed with cornstarch.

Super Apple Pie
A variation on this recipe by Alton Brown


For the crust:
6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons applejack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar

For the filling:
3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
1/2 cup sugar, divided
2 tablespoons flour
1 tablespoon cornstarch
2 tablespoons apple jelly
1 tablespoon apple cider
2 teaspoons freshly squeezed lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground grains of paradise (or caraway seeds)

For the crust:

Place the butter, shortening and applejack into the refrigerator for 1 hour.

In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.

Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

For the filling:

Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.

Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, flour, cornstarch, jelly, cider, lime juice, salt and grains of paradise (or caraway seeds).

For assembling and baking the pie:

Preheat oven to 425ºF.

Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.

Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, cutting a hole in the top. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

Beer-Roasted Pork, Mashed Potatoes, and Roasted Vegetables

Wow! Delicious! What a fun Fall meal. I had to use a pork roast instead of the shoulder the recipe calls for since I didn't need the 12-pound cut I could find at the grocery store. This significantly cut down on the cook time (it only really took about 30 minutes in the oven), so be advised if you need to change your cut.

After I took the pork out of the oven to rest, I put the veggies back in with some of the drippings to get them roasted up a bit more.


Beer-Roasted Pork Shoulder
A variation on this recipe from Everyday with Rachael Ray

1 tablespoon caraway seeds
Salt and pepper
One 4-to 5-pound pork shoulder, thick skin removed
3 tablespoons vegetable oil
2 onions, chopped
1 carrot, scrubbed and chopped
1 rib celery with leaves, chopped
3 cloves garlic, smashed and peeled
Two 14.5-ounce cans beef broth
1 bottle dark beer
3 to 4 tablespoons flour

Preheat the oven to 450ºF. Mix the caraway seeds with 1 teaspoon each salt and pepper and season the pork shoulder with the spice mixture.

In a medium roasting pan or large Dutch oven, heat the oil over medium heat. Place the pork in the pan and brown on all sides, turning occasionally, 15 to 20 minutes total. Add the onions, carrot and celery and cook, stirring occasionally, until the vegetables begin to caramelize, 8 to 10 minutes. Add the garlic and cook for 2 minutes.

Add the beef broth to the pan and pour the beer over the meat. Transfer to the oven and roast, basting occasionally with the juices, until the center of the pork registers 155ºF on an instant-read thermometer, 1 1/2 to 2 hours. Transfer the meat to a platter, tent loosely with foil and let stand.

Strain the pan juices into a large heatproof bowl. Return veggies to the pan and continue roasting until caramelized. Skim the fat off the top of the pan juices, then pour the juices into a saucepan. Stir the flour into 1/4 cup water to form a paste. Whisk the paste into the pan juices and cook over medium heat, whisking constantly, until thickened. Season with salt and pepper.

Slice the pork shoulder and serve with the pan gravy.


Mashed Potatoes with Caramelized Onions

Potatoes of your choice, peeled and chopped
Milk or cream
Salt and pepper
Onions and/or shallots, sliced

Melt butter in a sauté pan over medium-low heat. Add onions/shallots and cook until tender and deeply caramelized.

Add potatoes to a pot and cover with water. Bring water to boil and cook until potatoes are fork-tender. Mash with butter, milk/cream, salt and pepper.

Orange Chicken

In our pre-kid days, we used to go to a nearby mall where they had a food court when we were feeling like a quick meal. 9 times out of 10, I would head over to Panda Express and get some orange chicken. It's been years since I've had that orange chicken, and when I saw this recipe on my favorite crockpot blog, I decided to give it a try. It was a good recreation! It was especially delicious with some Asian-style roasted broccoli (I tossed the broccoli in soy sauce and sesame oil before roasting it) on the side.

Orange Chicken
Courtesy of


1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
Olive oil, for browning the chicken
1 tablespoon kosher salt (If you're using any other kind of salt, use a little less.)
6 ounces (1/2 can) frozen orange juice concentrate, thawed (Opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Use a 4-quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, you won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

Fall Minestrone

Ever since I discovered this recipe, I've had to make it every Fall. It's a hearty soup that definitely needs a bit of extra stock/broth if you want more of a soup than a stew. And it's especially fantastic with toasted garlic bread.

Fall Minestrone
A variation on this recipe by Rachael Ray


2 tablespoons extra-virgin olive oil
1/4 pound pancetta, chopped
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, chopped
3 portobello mushroom caps, chopped
2 medium onions, chopped
2 medium carrots, peeled and diced
2 celery ribs, chopped with greens
Salt and freshly ground black pepper
2 stems of fresh rosemary
8 fresh sage leaves, thinly sliced
1 medium zucchini, diced
1 small bunch of kale or chard, trimmed of tough ends and veins and coarsely chopped (4 to 5 cups)
1 15-ounce can cannellini beans, drained
1 14-ounce can petite diced tomatoes or chunky-style crushed tomatoes
1 quart chicken stock or broth
2 cups vegetable stock or broth (or more if you want to make it soupier)
A piece of Parmigiano-Reggiano rind
1 cup ditalini pasta
Grated Parmigiano-Reggiano, to pass at the table

Heat a medium soup pot over medium-high heat and add the oil. Add the pancetta and brown for 2 minutes. Add the red pepper flakes, garlic, mushrooms, onions, carrots, and celery. Cook for 5 to 6 minutes, until the mushrooms are lightly browned. Season with salt and pepper and add the rosemary stems and the sage to the pot. Add the zucchini and chopped greens and stir them into the pot until all the greens wilt down, 2 to 3 minutes.

Add the beans, tomatoes, stocks and cheese rind, then place a lid on the pot and bring the soup to a boil. Uncover and add the ditalini pasta. Cook the soup for 7 to 8 minutes at a rolling simmer, uncovered, until the pasta is al dente, with a bite to it. Remove the pot from the heat. Remove the rind and then now bare rosemary stems (the leaves fall off into the soup as it cooks). Adjust the salt and pepper to taste.

Ladle the soup into shallow bowls and top with grated cheese. Pass the crusty bread at the table.

Creamy Arugula and Lettuce Soup with Goat Cheese and Crostata with Mushrooms and Pancetta

This is fresh and cozy all at the same time.

The crostata calls for leftovers vegetables, but I just sautéed up some mushrooms and shallots in a little olive oil.

Creamy Arugula and Lettuce Soup with Goat Cheese
Courtesy of Giada De Laurentiis

1 tablespoon olive oil
1 shallot, thinly sliced
3/4 pound Yukon gold potatoes, peeled and diced
4 cups chicken or vegetable stock
1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf)
2 cups (2 ounces) arugula or spinach leaves
1/4 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 ounces goat cheese, sliced

In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes.

Blend the ingredients together until smooth, either using an immersion blender or a standard blender. If using a standard blender, be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid. Blending hot ingredients can cause the lid to blow off. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables.

Pour the blended soup back into the pot with the remaining stock. Add the cream, salt, and pepper. Stir to combine. Cover and keep warm.

Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


Crostata with Mushrooms and Pancetta
Courtesy of Giada De Laurentiis

1 1/2 cups all-purpose flour
1/2 teaspoon salt, plus 1/2 teaspoon
3 tablespoons butter, cut into small pieces
1 1/2 tablespoons lemon juice
1/2 cup mascarpone cheese
3 tablespoons ice water
2 ounces diced pancetta
1 teaspoon chopped fresh thyme (or rosemary, oregano, parsley, or a combination)
1 1/2 to 2 cups leftover side dish vegetables (like sauteed mushrooms and shallots)
1/2 cup grated cheese (try a combo of smoked mozzarella and fontina)
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan
1 large egg, lightly beaten

In a food processor combine the flour, and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone. Add the mascarpone mixture to the food processor and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes.

Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Add the herbs and stir. Transfer the pancetta, herbs, and the pan juices to a medium bowl. Add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper. Toss to combine and set aside.

Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Sprinkle the vegetable mixture with Parmesan. Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg over the crust. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.

Peanut Butter AND Nutella Ice Cream

I wanted to make some ice cream the other day, but I didn't have enough eggs to make vanilla or enough Nutella to make Nutella ice cream. But I had some peanut butter, so I thought I'd take my Nutella ice cream recipe and just substitute peanut butter for what Nutella I didn't have. It ended up being about 1/4 Nutella and 3/4 peanut butter... and it was delicious. Jonathan and I couldn't stop eating it. And that's why it's now gone.