A chicken breast with the garlic flavored panko & Parmigiano crumb crust

We eat a lot of chicken around our house. I don’t always blog about it because I’m making chicken by recipes I’ve already posted here at Tasting Spoons. The other day I got a hankering for some Italian flavors, and I remembered a chicken dish  grandmother Ethel made (a grandmother through a former marriage). She’d dip chicken pieces in egg, then a dry herb mix, then in bread crumbs that had a lot of canned Parmesan added to it. Well, I never, ever buy that stuff anymore, so I decided to play around with what I would use.

Evaporated milk on the right, crumb cheese mix on the left

Knowing that sometimes Southern cooks soak chicken in buttermilk before they pan fry it, I thought maybe I’d soak the chicken in evaporated milk to which I’d add some garlic powder (you could add some onion powder instead or in addition to). I didn’t have time to soak the chicken much (ideally do it for a couple of hours), but I did while I put together the panko crumb topping. I grated some fresh Parmigiano, gathered some fresh herbs from my garden (Italian parsley, oregano and thyme) and put them into my separate dipping trays.

Meanwhile, you need to prepare a big flat baking sheet, line it with foil and give it some pan release spray. Dip the pieces into the milk again, then into the crumb mixture, put them on the baking sheet (without pieces touching) and bake for an hour at 350. Pretty darned easy, really. You want the garlic flavor to predominate. Using panko assures you the crumbs will be nice and crunchy on top. You can use boneless, skinless chicken, but I usually include the skin to bake, but I don’t eat it. Only problem with that is that all the tasty cheesy crumb topping sticks to the skin. But it you use skinless, the chicken will likely dry out more. You can’t have it both ways, unfortunately. This was really good. Next time I might add in some lemon zest to the crumb mixture. Italians are crazy about lemons, so that would be a natural fit.

Serve this with some colorful, green vegetable (I did green beans) and a green salad. In the past, before I was concerned so much about carbs, I served this with herbed, buttered noodles.
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A year ago: Mango Strawberry Salsa
Two years ago: Lemon Velvet Gelato/Ice Cream (a real favorite around our house)

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A week or so ago we had SO much fun with our friends Barbara & Bob, visiting this restaurant in Indio. It’s new. We’d not heard about it, but Barbara said, trust me, you’ll like it. Oh my, yes we did. With a very Southwest-looking gate entrance, valet parking available, huge grounds, and a fantastic building, there wasn’t anything not to like.

Obviously you need to be in or around the Palm Springs/Coachella Valley area to visit this place. So I’m sure I’ll lose a bunch of readers right now . . . that’s okay. Those who do visit the area or live nearby will be glad to know more about Jackalope Ranch. The restaurant is part of a group that includes several other Valley restaurants (Kaiser Grille, Prime Chop House, Hog’s Breath Inn).

As the population boom has expanded in the valley east of Palm Springs, it’s spread further east toward Indio. More and more subdivisions have popped up, more and more shopping attractions too. Our second home is in Palm Desert, about 5 miles away, west of Indio. We met our friends at Jackalope. Go to the patio outside they said – we’ll meet you there. The only hitch was that we had to BE THERE at 3:15 pm. WHAT, I said? 3:15? Really. Barbara said yes. Again, she said, trust me. We didn’t have lunch, which was a good thing.

The bar area outside probably seats about 100 people. If you sit closer to the restaurant, around a huge bar, there are misters to keep you cool. They spit out a fine mist about every 3 minutes or so. We, instead, sat further out, to what we hoped would be a less noisy space (yes, it was). We overlooked the pond and waterfalls pictured above. Listened to the birds. We sat carefully in the shade. Bob kept moving our cantilevered umbrella to keep all 4 of us out of the sun. It was in the low 90’s the afternoon we were there, but comfortable enough (dry heat, remember, in the California desert).

Jackalope Ranch is a huge restaurant – done in dark woods and kind of upscale country/cowboy decor. They have a mammoth indoor bar too, where there is a large digital indicator of the temperature of the draft beer they draw from a tank. Bob, who is a beer drinker, thinks that’s really “cool.” Every time they pull a tap beer, the temperature rises a degree or two, so it’s a game to see how long it takes to get the temp back down. The restaurant features barbecue (all kinds) and steaks. And a bit of everything, really. We didn’t eat in the sit-down restaurant, but spent all our time out on the patio.

So now, on to the food and drinks outside. Seven days a week from 3:30 pm – 6:00 pm, Jackalope Ranch offers all their bar food, margaritas, well drinks and house wine at HALF PRICE. What a huge bargain. You can easily eat your (early) dinner there, which is what we did. If  you get there later than 3:30, you may not find any outdoor seating. It’s very popular, although now that the weather is warming up, you might have a better chance.

We had their homemade guacamole and multi-colored chips. We had their version of nachos – with some pulled pork sprinkled all over the top (yum). We had margaritas and wine. Then Bob ordered a pulled pork sandwich. I didn’t taste it, but since I’d tasted the pulled pork on the nachos, I’d say it was delicious. Barbara and I ordered a wedge salad that was really refreshing. We were there for exactly 3 hours and 15 minutes. What fun we had. Would I go again – you betcha – in a heartbeat. Except that during the summer months it’ll be hotter than heck on the patio, so we may not go until late Fall. But go again we will.

It’s located right on Highway 111 (that’s the main drag all the way through the Coachella Valley). It’s east of Jefferson, on the left, about a half a block past the date shake place. Look for the big gate.

A year ago: Dijon Chicken Breasts with Panko Crust

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Last week I went on the Tustin Garden Tour. As with lots of communities, I suppose, there are garden clubs here and there. Every year our local one offers up 4 or so home gardens to view. Always fun and interesting. Fun to see other people’s back yards (of course, it’s mostly about the plantings, but you get to see everybody’s outdoor patios of all shapes and sizes, from small to gigantic, humble and elaborate). You also know that for weeks prior the homeowners labored like slaves to get their yards looking the way they do on garden tour day.

Another view in the same garden - isn't that just beautiful?

At one of the homes, as we entered around the shady side of the house, what did we see but this lettuce garden (above photo). It’s a riddling rack – that’s a wine thing – vintners (champagne makers in France started it, I think) poke filled bottles of champagne in these racks and periodically the bottles are turned – which helps the sediment to drop into the neck – makes for easier removal before corking the bottle permanently. And here (right) was a doorway into a cottage (or maybe it was a garage) in the lovely backyard.

Back to the riddling rack – this gardener (Rosemary) had somehow fitted all the holes of an old rack with something (either draining cups or mesh and wire) to hold a small amount of soil. And she’s growing all kinds of lettuces in them. She bought small plants (not grown from seed) and they’d been growing to reach the state you see. She hadn’t yet harvested any of the lettuce. It looks SO pretty. So fresh and fun.

Sometimes you can find riddling racks at junk or antique stores. Most people wouldn’t even know what they are. Now you do, and maybe you too can grow your green salad in it.

A Year Ago: Lemon Oregano Vinaigrette

Two Years Ago: Caramelized Carnitas Tacos (part of a Cinco de Mayo celebration)

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Pear matchsticks, shallots, walnuts and Parmigiano add contrast

Shopping at Costco isn’t exactly like browsing in your local outdoor farmer’s market, but I always make a circuit in the cold fresh-veggie storage area at my local store. They have the pre-washed, mostly trimmed haricot verts, those tender, baby green beans. Two pounds worth. But they’re very nice, so every month or so I buy a package and find new and different ways to use them. This time I found a recipe that’s been knocking around in my to-try file for just ages. A cold salad with pears, walnuts and Parmigiano in a walnut oil dressing. Sounded nice. My friend Darlene had given me the recipe years ago (her note said it was fabulous), and it looks like it came from Bon Appetit, but it’s not available on the epicurious website, so maybe it’s really, really old. I did change it slightly, so I suppose I could get away with saying it’s my recipe now . . . maybe.

This miniature version of the “big” Alligator chopper is perfect for mincing shallots and garlic.

If you have an herb garden, here’s the recipe to use some of the product – Italian parsley, fresh oregano and fresh thyme. The recipe called for basil too, but I don’t have basil in my garden yet, so I substituted mint, which is flourishing everywhere I don’t really want it to. Such is the way with mint, as you probably know. You whisk up a walnut-oil dressing with shallots, and then some julienned pear is added in, along with the Parmigiano. Oh, and some chopped walnuts. Make enough of the finished dish for just what you’ll eat, as any leftovers soaking in the dressing will turn the beans that sickly gray-green nobody enjoys. Just add more dressing to more pre-cooked beans later and it’s an all-new salad. What I changed: (1) mint instead of basil, (2) a pinch of sugar added to the dressing; and (3) less pear and Parmigiano. So if you’d like more pear, more Parmigiano, don’t like the pinch of sugar, you’ll know what to do. I made enough just for two servings, and had some of the dressing leftover, which went well on a garden salad.
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Files: MasterCook 5+ and MasterCook 14 (click link to open in MC – 14 contains photo)

A year ago: Armenian Rice & Noodle Pilaf
Two years ago: Beer Margaritas

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Did you know it’s halibut season? At our local Costco, they have fresh Alaskan halibut that is unbelievably fresh and tasty. Most of what they have is in large portions – I should have invited some guests to come over as we have leftovers to serve probably another 4 people. The fish I bought was $20. What a bargain.

Now, if I can just get you to make this recipe. I think it’s going to have to go into my favorites list, it’s that good. Will you trust me about this? And, the recipe came from Cooking Light, too! Imagine that. Healthy and tasty too. According to the write-up from September of ’07, this recipe was created by Lia Huber and first printed in the magazine in March of ’04. The recipe received the test kitchen’s highest rating, and continues to be a staff favorite. I can see why. This may be my new, forever go-to recipe for halibut.

This  is VERY easy to make. Truly it is. Trust me on this too. The aioli is just mayonnaise, minced fresh cilantro, a bit of fresh minced chile (serrano) and a minced garlic clove. The breading is merely flour and cornflake crumbs (with salt and pepper added in). You dunk the halibut into a mixture of milk and egg white, then into the breading mixture. You pan fry the halibut about 4 minutes per side, put on a dollop of the sauce and it’s done. How easy is that?

My DH made mmm noises all through dinner. A good sign. I served the fish on a bed of mashed potatoes (a real treat) and alongside I served some fresh asparagus, made according to Marie’s recipe from over at A Year from Oak Cottage. It’s called crumbled asparagus, and it’s become one of my favorite ways to make asparagus. So now, will you please go out and buy some halibut and make this?

A few changes have been made from the Cooking Light recipe: (1) I used less serrano because it was way too hot; (2) a full cup of milk is more than needed for dipping; (3) less cornflake crumbs were needed; (4) I also made this with regular mayo since I didn’t have any fat-free, and I made more sauce than the recipe called for. So those changes have been incorporated into the below recipe. The nutrition count below assumes you eat all the dipping and dunking mixture, which you probably won’t.
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If you really like halibut, and have time to make it, I have one other recipe here on my blog for Halibut Osso Buco.

A year ago: Shrimp, Bacon & Vegetable Chowder

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If you’ve been reading my blog for very long, you already know that I am married to a sailor. He’s a pleasure sailor, not a sea captain-type, but he’s been one since he was 6 years old, when he found his first abandoned leaky rowboat floating in the marshes after a big spring storm in his hometown, Ocean City, New Jersey. He hid the derelict boat in a tiny inlet on one of the marshy islands and waded to it at low tide. With no oars for the rowboat, he couldn’t get very far. Finally, his father heard about his somewhat risky adventure, and figuring that if his son was that determined, he ought to buy him a real rowboat (a 12-foot Bateau) at age 7.

When I met Dave he owned a Catalina 27, and shortly after we married we bought an Endeavor 38, a sloop. I wanted it mostly to entertain on it. He wanted it to sail, of course. In either case, it’s a beauty still, I’ll admit, even though I don’t hardly sail. I get seasick, you see, if I get into open ocean. But Dave enjoys going to the boat regularly, kept at a dock in San Diego (even as a double amputee he’s quite agile at it). He sails for the day, or a jaunt of a few days with his sailing buddies.

My hubby reads sailing magazines like I read ones about cooking. And rarely do the two interests intersect. His magazine articles are full of words like “floating sheeting-point tracks” or “wing keel.” Sounds mostly like Greek to me still, even after 25+ years of marriage to a sailor. But one day recently Dave wanted to tell me about a story he’d just read, written by Deborah Shapiro (pictured above in her galley, with some of her on-board dishes) in the recent issue of Cruising World (May, 2009). First he pointed to the gorgeous photo of this boat, the Northern Light, and began telling me about the couple who sail it. The boat is a 40-foot cutter-rigged steel ketch (see, more of those words again – see vocabulary at the end of this post).

That’s the kind of photo that sends chills up my spine. But sends thrills up Dave’s spine, and those of most saltwater sailors. “Rail down” (in the water), it’s called. See how the boat is tilted, the wind filling the sails and leaning it over on its side. Sailors love to have pictures of their boats rail down. That’s macho, you know. But it makes my stomach lurch as I look at it. There, at the helm, is Rolf Bjelke in his yellow slicker. Likely his wife Deborah, the first mate, took the photo.

They met in Fiji in 1980. Rolf is Scandinavian, and was sailing his boat, obviously stopping in Fiji. At the time Deborah (from the U.S. of A) was a novice at small boats. But she was willing to learn. A year or so later she suggested they sail to the Arctic as a “training trip.” [Can you imagine – sailing to the Arctic as a TRAINING trip?] Yes, well, off they went. Some months later on their sailing journey, Deborah had not jumped ship, nor had Rolf put her ashore at the first port. They happened to be shopping in Boston. She spotted some Corelle dinnerware. You know Corelle, right? The glass dishes that don’t scratch and don’t BREAK! Having used some grungy scratched plastic dishes since 1967, my guess is that Rolf didn’t much care about how his dishes looked. Nor did he believe the Corelle dishes were unbreakable. The salesclerk demonstrated – she flung the plate “like a Frisbee” to a tile floor. It landed unbroken. So purchase them they did, and off they went, continuing their odyssey (Arctic to Antarctica). And that began the nearly continuous sailing they’ve done ever since. Rolf and Deborah are now accomplished documentary filmmakers, photographers and authors. Put them in port somewhere and they get itchy to get back into cold-cold water somewhere, in places most people would never see, could never see, except from a boat.

Deborah, along with the Corelle dishes (and a few other dishes purchased along the way – some rimmed china soup bowls especially acquired for a favorite Swedish pea soup that must be grazed through a little jot of mustard placed on the rim, plus a couple of ceramic mugs acquired in 2000) have logged over 22,500 miles aboard Northern Light. Rolf has skippered Northern Light across 214,000 miles (equal to the distance from Earth to the moon). Whew. I’m tremendously impressed.

In 1989 Rolf & Deborah actually sailed to the Antarctic peninsula and let the boat get frozen in the fast ice (that’s why they need a steel-hulled boat) for the entire winter. If you look at the photo of the boat above, just to the right of Rolf you can see a roundish shape – that’s a clear bubble skylight that allows Rolf & Deborah to peek up into the landscape without opening hatches which would let in the frigid sub-Arctic air. It was after that winter they wrote two books about the experience.

They wrote Time on Ice: A Winter Voyage to Antarctica as a shared endeavor, each chapter penned by one, then the other. Deborah wrote Letters from the Sea too. Perhaps the subjects aren’t for every reader, but I like Deborah’s writing style, so I may try to find one or both at my local used bookstore. Even though there will be lots of words and phrases I won’t understand. And since I’d like to know what they did, stuck down below on their boat for months on end, frozen in the ice. Scrabble? Solitaire? Reading? I mean, how many books can you really take for a winter stuck in ice? Surely they didn’t cook a lot. Couldn’t waste either food or the propane to cook it with. Write? – well yes, they obviously “worked” some too. And likely cuddled a lot to keep warm. My curiosity is piqued.

So here’s a salute to the Bjelkes and to Corelle. The dishes are still being made, and I’d guess Deborah & Rolf are still using theirs. Now I want to know what kind of hand cream Deborah uses!

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Photos reproduced by permission from Deborah Shapiro and Cruising World magazine. Yes, I did get permission from Deborah – she responded to a special kind of email called sailmail (messages mostly read by marine radio) as they are sailing somewhere out in the wild blue ocean, nowhere near an internet connection. But do remember, even if you’re confined on a sailboat frozen in the Arctic, some people still like nice dishes. I can appreciate that feeling. For the record, I don’t own any Corelle dishes. On our boat we have some clunky, heavy duty plastic dishes that have knife scratches just like Rolf’s did. And, in case you’re interested, Rolf & Deborah’s ongoing articles will be in upcoming issues of Cruising World. I’ll be reading them. And yes, we have a photo of our boat rail down too. And, I really have learned a lot of nautical language even though I pretend I haven’t.

Nautical Vocabulary Lesson: (mostly defined by my husband):
Ketch – two-masted sailboat, with foremast taller than the aftermast, stationed ahead of the rudder head (fore means toward the front of the boat or the pointy end as my hubby likes to tell novices; aft, or after- means toward the back, the stubby end; the rudder is what steers the boat)
Sloop – single-masted sailboat with sails both fore and aft of the mast
Galley– a kitchen on board a boat (but you knew that one already, right?)
Cutter-rigged (ketch) – a sailboat rigged for heavy weather sailing
Floating sheeting-point tracks – adjustable points on the boat deck for controlling the sails
Wing(ed)-keel – a winged-shaped form at the bottom of the keel (the keel weights the boat AND keeps it from tipping over when you’re rail down among other things)

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Here it is, my two-year blog anniversary and all, and I’m unveiling a new design. An all-new look. It’s been months in the making. I heard about Michael Martin from somebody else’s blog – he’d designed a new design for her food blog – I liked what I saw, so I emailed him. Sure enough, he said, Can Do. It’s taken awhile – a lot longer than I thought – but it’s now live and running. There are still a few tweaks left to do, but this is it. Hope you enjoy it.

The index of recipes is different than before – it was a pain in the behind to keep on top of that – I stopped updating it a couple of months ago when I knew I’d have a new design that would create it automatically for me (yippee). It’s a bit unwieldly at the moment, so something will change about how that works, but it’s now a cinch to use, for me. My blogroll is now down at the very bottom of the blog. Am still not sure I like that, but Michael felt my sidebar was wa-a-a-y too long. So, okay. He thinks I should post larger photos, so I’ll be playing with that, now that I have a slightly wider post window. Recipes will be enclosed in a red box to make them stand out a bit more. Mostly behind-the-scenes stuff that you don’t care much about, but makes the blog look “pretty.”

If you’re a blogger and have interest in a new design, contact Michael. Problogdesign is his website. Or email him at michael at problogdesign dot com. He was a joy to work with, but he’s one busy guy, designing blogs and websites. He’s a WordPress expert, and that helped too. Thanks,  Michael.

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Well, I shoudda stuck a birthday candle in that piece of cake. My blog was 2 years old yesterday. So, instead of posting what I had planned to, I figured this cake was just the ticket. Happee BIRRRthday – dear – Tasting Spoons . . . Happee BIRRRthday – to – you.
– – – – – – uh, sorry – – – – I got distracted there – – – – on to the recipe

Have I ever steered you wrong when it comes to chocolate? I don’t think so. Therefore, when I tell you this cake is EASY and CHOCOLATELY, believe me. It is. From the latest edition of Cook’s Illustrated comes this recipe for what they title as “Emergency Chocolate Cake.” Now, you have to be “of a certain age” to know that during World War II, some staples were hard to come by – like butter and eggs. You see, our soldiers needed them – for strength to fight the battles, so the folks at home had to do without. We’re so spoiled now – we can’t imagine day to day living without access to eggs and butter, can we? I don’t remember it, since I was an infant then, but my mother used to tell stories about it. Ration books. Gas rationing for sure. Blackout drapes in all the windows to be used at night so enemy planes – if they ever reached our shores (I lived in San Diego then, about 10 blocks from the ocean) – couldn’t see land. Couldn’t identify buildings, homes, anything worthy of bombing.

The homemakers of that era concocted all kinds of recipes with what they COULD get. And mayonnaise was one of those things. And since mayonnaise is mostly composed of eggs – and oil – aha – it could be substituted for butter and eggs in baked goods. I remember people talking about a mayonnaise cake, and surely I’ve had one sometime during my lifetime, but don’t really recall it.

Cook’s Illustrated decided, though, to take the old wartime recipe and tweak it up a bit. You see, that old wartime chocolate mayo cake was very moist. Tender. But it wasn’t all that chocolately. Even after the war ended, people still made the mayo cake because it tasted so good. Keith Dresser was assigned the task of ratcheting the cake up a notch – with more chocolately flavor. He discovered that soaking cocoa powder in liquid blooms the flavor – intensifies it. So Dresser added hot coffee to the concoction, and some finely minced bittersweet chocolate (not much, just 2 ounces). He even tried to restructure the cake using eggs and butter, but it wasn’t as velvety and tender.

Interesting to read (since I like the science behind it all) was that mayo contains lecithin, an emulsifier that “helps keep the oil suspended in micro-droplets. These small droplets greatly aid the oil’s ability to coat the flour’s protein particles, leading to a supremely tender cake.” He also added a whole egg, and that’s this new, re-worked recipe. Worth making for sure. It’s very chocolatety. Rich tasting, Very, very tender. With a glass of milk, ah, heaven on a plate.
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A year ago: Citrus Rosemary Gray Salt on an Omelette
TWO years ago: VIP Salad Dressing (a garlicky favorite, one I turn to over and over and over again)
TWO years ago yesterday (my very first post): Chili Spaghetti (another family favorite, something like Cincinnati Chili)

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My friend Sue brought over these delicious numbers the other night. This was the same night we had jambalaya and mint juleps. Sue thought she ought to keep with the Southern theme, so what more perfect than something praline-like. Pecans Bars seemed appropriate!

These are kind of like pecan pie, but in a bar cookie. How easy is that? A graham cracker crust with a pecan filling. As with pecan pie, these are very sweet, very nutty, and really delicious. The recipe came from an article in the Los Angeles Times a week or so ago. I didn’t make them myself, obviously, so I don’t have any advice about the method. The original recipe is from Susan Campoy, owner of a restaurant/bakery called Julienne’s in San Marino (near Pasadena). Campoy (unfortunately she lost her fight against breast cancer recently) said, about these cookies, in her cookbook that she enjoyed watching the expression on people’s faces when they ate the first bite – rich toffee, a chewy center and a crunchy bottom. Never failed to put a smile on the diner’s face. The restaurant is still open, run by Campoy’s daughter.

I’d never heard of the restaurant, and have never been there. Driving to San Marino for dinner is way too far away (about 30-40 miles in heavy traffic). So, this will suffice for now – the recipe seems straight-forward. Sue offered to leave some of the bars with us after our dinner, but I insisted she take them home, as I’d eat too many of them.
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A year ago: Indian Pepper Chicken – an easy saucepan-made yogurt-creamy chicken to serve over rice.

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When I pulled out these really stunning mint julep cups, my DH said to me, “Uh, where did THOSE come from?” Blithely I said “Oh, I’ve had these for a couple of years, but we’ve never had an occasion to use them.” That was a true statement. He did think they were sterling silver (they’re not), and he thought they were probably ridiculously expensive (they weren’t). But I HAD kept them snugly tucked away in a cupboard. Obviously he wasn’t home when I brought them into the house, so I just put them away (cheeky grin). My DH doesn’t think I ever, in my entire life, need to buy one more THING for the kitchen. But he’s learned, that’s probably not going to happen. They’re silverplate. And cute as bugs. Or cute as baby mint leaves. And I own four of them. My friend Cherrie also owns four, so we combined assets and had ample for our Creole Jambalaya dinner party.

The recipe mostly came from the Food Network – but I did a slight variation. Since simple syrup (a necessity for juleps) was required, I wanted to make it with agave nectar instead. Why? No reason. Just because. So I patched together two recipes, the one from Sara Moulton, and another I found on the ‘net for an agave simple syrup.

What’s unique about this is that the mint leaves are infused in bourbon, then the whole mixture chills for hours or overnight. So the bourbon has a really good hit of mint before you even start. And everything gets good-and-chilled before you serve them. I liked this a LOT. I even made one more the next night with the little bit of leftover mint infusion. It was just as good; maybe better.

Now, I’m not much of a drinker of hard liquor. Despite the fact that you’ve read a few recipes here for some cocktails, I rarely drink them. That’s God’s honest truth. If I make them, I drink them, but I rarely make them. Does that make sense? But, last week I thought juleps would be perfect to serve before our feast of jambalaya, and they were. These go down easy. And I mean it – with the mint infusion, the agave/simple syrup, they slide. If you want them more powerful, add some more bourbon punch to it. I thought they were fine. Note that you sprinkle just a tad of powdered sugar on the top of the shaved ice and mint before serving. And now, my mint julep cups will go back into their clear plastic ziploc bag to retard tarnishing, and they’ll be returned to the dark corner in the dining room cupboard.
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A year ago: Caramelized Onion & Sage Puffs (an appetizer)

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