WDB: Halloween

Fred is giving the scariest devil-est expression of them all.  Be careful - he's watching you.

Some others that are cute and others that just had to be here.

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WHB: Winter Squash - The How-to of it all

Squash, my favorite!  I squeal with delight when it appears in the grocery stores in large precarious piles.  I hoard them - they get stashed in every room as "decoration" and there's still a pile in the pantry.  One of my readers requested some squash ideas, so for the 4 weeks leading up to Thanksgiving I will be sharing many yummy recipes straight from my faves.  To start with we will get down to a simple explanation of squash and the basics of cooking them.  Look for more in the weeks to come.

As Americans, Squash has been with us since the Pilgrims.  For American Indians, it has been part of the diet long before that. The first Thanksgiving dinner probably didn't include a pumpkin pie but likely had some sort of baked pumpkin.  The pumpkin was topped and deseeded, filled with milk, honey, and spices and baked until tender.  This sounds like a delicious idea to try soon!  I love winter squash in every shape and form except pumpkin pie.  Don't ask cause I have no clue why this is the case.  My husband, on the other hand, loves pumpkin pie and only slightly tolerates other squash dishes.

Squash are native to North America and unlike a similar veggie found in the Americas, they gained their popularity here at home.  Corn, beans and squash were the "three sisters" that the North American Indians grew regularly.  Squash is the Indian phrase "to eat raw."  I don't know many people who would do that now-a-days.  It just tastes so much better cooked with delicious spices.  Like most things adopted and promoted by Native Americans, almost everything on the plant can be eaten.  The seeds are a regular favorite - raw, toasted, pureed or made into oil.  The blossoms, shoots, leaves and tendrils all can be eaten.  I guess that I should grab my spade, dig up my plant, and make good use of it.  Oh wait! It is still trying to make new squash, I'll just leave it till the weather kills it.

As we approach the day of the dead - Halloween, we could pay homage to the history of pumpkins and "bury" our yard decorations with squash to send them off with food for their journey.  Just in case there are any other frightful veggies, check out Weekend Herb Blogging over at Kayln's Kitchen.

Storage:  Keeps up to 6 months in a cool dry place.  If you didn't get your squash from the farmers market or your own garden it might not last as long.  Those from the store may last between 2 weeks and 3 months.  Keep the squash in a single layer not touching to ensure no rot spread.  Only refrigerate after cutting open or cooking, they only keep for a few days.  To freeze, cook and puree the squash and place into a container with 1/2 inch of headspace to freeze.  Winter Squash can be canned but specific direction to pressure can the jars is necessary to insure proper processing.

Uses: Roasted in salads or by itself, french "fries" (my fave seasonal thing), Baked in spices - sweet or savory, soup, stuffed, mashed, pureed into lasagna, casserole, stews, baked goods or desserts.

Flavor Enhancers: Ginger, orange juice, sage, parmesan, brown sugar, salt, maple syrup, cider, shallots, rosemary, garlic, vinegar, basil, cloves, goat cheese, pepper, allspice, fennel, mustard seed, cinnamon, cayenne pepper and nutmeg.  As you can tell it works with many different kinds of flavoring - this is a result of its plain flavor.

Health Notes:  High levels of Beta Carotene, Vitamin C & E create a strong link between eating these exceptional veggies and lowered risk of  cancer, heart disease, stroke and cataracts.  For the protective benefits, eat squash every other day.  Also has high levels of Fiber.

Safety Notes: Squash are one of the top twelve foods to contain pesticides - a good candidate for organic purchase.

Varieties:

• Butternut squash: Beige colored and shaped like a vase and tastes somewhat similar to sweet potatoes. This one peels very easily and is the best for roasting and in soups.
• Acorn squash: If the squash is shiny and a very dark green that means it's not quite ripe yet. Wait till it starts to get a little dull with some orange coloring on the skin. You'll know you have a good squash if you cut it open and it's a dark orange, light yellow means it won't be as sweet.  Peel (which can be difficult), bake whole or split in half to cook this up.
• Sweet Dumpling squash: A yellow and green striped squash that is the sweetest tasting.  Creates beautiful stuffed boats for a small dinner party.
• Hubbard squash: Huge squash with great flavor.  Always good to know ahead of time what you are going to do with the whole squash.  It is also a great replacement for a pumpkin on the porch, since it is not orange.
• Kabocha squash: Usually very, very dry and flaky but delicious. A dry squash like this one will freeze the best too. Similar to the Hubbard Squash.
• Spaghetti squash: These are yellow with stringy flesh. This squash really has a shell instead of skin. Usually not as sweet as the other squashes, but occasionally you may luck out and get some unbelievably sweet and delicious ones. Look for ones with a smooth, dark yellow shell. This is typically used as a low carb option for pasta.  The squash can be cooked in the microwave to easily get the stringy interior out.
• Buttercup squash: Rich flavor, tastes very much like peanut butter.
• Pumpkin: These are all around us right now.  The carving pumpkins are typically not good for eating.  Look for sugar pumpkins that are specifically bred for flavor and cooking use.  Carving pumpkins are bred for size only.

Serving guidelines:

• 1/3 to 1/2 pound raw unpeeled squash = 1 serving
• 1 pound peeled squash = 1 cup cooked, mashed
• 1 pound whole squash = 2 cups pureed
• 1 pound trimmed squash = 2 cups cooked pieces
• 1 pound squash = 2 to 3 servings
• 12 ounces frozen squash = 1-1/2 cups

Tips: (photo tips on how to prep squash)

• If you like squash and you prefer not to curse your way through the prep time, make sure you have a good strong sturdy knife to cut through the hard shell.
• It is easier to cut a squash after it has been cooked in a microwave for 2 minutes.
• Cut the squash from stem to tip instead of across the middle.
• Remove the seeds and fibers from the center before steaming, boiling or baking.
• Boiling acorn squash ruins the flavor and texture.
• To quickly microwave squash, cut two whole squash in half, cover and cook for 13 minutes on high. Do not add water.
• If the squash is excessively stringy, place in a blender or food processor and pulse till smooth.

Three Basic recipes: (Roasted, Baked, Pureed)

Roasting is quite simple.  Chop up the squash into equal size chunks.  Some people like different cuttings for the aesthetic.   You can either chop it up into 3/4 inch squares with or without skin, wedges with skin on, or slices 1 inch thick of half the squash.  Place on rimmed baking sheet with oil and your choice of flavor enhancers.  Toss together.  Spread in a single layer.  Roast at 450 F for 35-40 minutes, tossing halfway through, or until brown and fork tender. 

Baked is even simpler.  This is my preferred method.  Chop Squash in half and pierce outside with a sharp knife or fork.  Lay cut side up on a baking sheet or baking dish.  If the squash is a little rickety, slice a small segment off the bottom so it is level.  Sprinkle with salt and pepper.  Cook in oven at 400 F for 45 minutes.
    Variations: 
        Sweet - always the best (tasted like ice cream to me as a kid) - per squash half place into the cavity.  1/2 tablespoon of butter, a dribble of maple syrup, a sprinkling of a Tablespoon of brown sugar, cinnamon and nutmeg and for a little extra moisture apple cider poured into the middle till filled to the brim.  These can always be changed to your preferred sweet spice mixtures.
        Savory 1- per squash half place into the cavity.  1/2 Tablespoon of butter.  At the last 15 minutes of cook time, sprinkle 1 Tablespoon of bread crumbles.  You may mix savory spices or herbs into the bread crumbs.
        Savory 2 - per squash half place into the cavity. A drizzle of olive oil and savory herbs and spices of your choice.  During the last 15 minutes of cook time, sprinkle or grate a fine dusting of cheese over the squash.  Pick your favorite, but I would recommend parmesan or gruyere.

Puree is by far the more tedious method but the most versatile and it keeps you away from the slightly strange mixture of frozen squash in the freezer of the grocery store.  Prep the squash as for baking.  Cook at 400 F for 1 hour.  Turn occasionally.  When the squash is cool enough to handle, scoop out the insides and transfer to a food processor.  Process till smooth.  Package up for use in other dishes or flavor with butter, salt, and a small amount of ground nutmeg and serve as a side dish.

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Weekend Cookbook Challenge #10 - Neglected Gadgets

When Sara at i like to cook announced this month's challenge, I was at a loss.  I don't have neglected gadgets.  I would have written about my yogurt maker but I started using it again about a week before the announcement. Since I purge unloved cookbooks and gadgets on a regular basis I have to write about one of my recent acquisitions - mini loaf pans or mini tart pans. 

The loaf pans were a birthday present from mom back in April. This was a good chance to use them , since they seem to be more of a fall implement.  My mother's mini loaf tin (similar to a muffin tin with 8 mini loaves) regularly got dusted off for Christmas baking.  She typically prepared something regional (like date bread) or seasonal (like pumpkin bread or cinnamon apple bread).  Each year's offerings changed depending on surplus supplies or mom's mood. Being uber-organized, she keeps a list of gifts she gives so as not to duplicate them.  Her baking received the same treatment.  None of our neighbors or friends received the same loaf twice.

I have individual silicone muffin cups, which are similar to the loaf pans.  I like using them because I can make just a few muffins at a time. Fewer muffins means reduced temptation to eat a dozen fresh muffins right out of the oven.  More often, the muffins disappear one at a time as my business takes me past the kitchen.  Additionally, I love that no yummy muffin is lost from residue sticking to the paper - all the muffin is mine!  The muffin cups work well for me and I was expecting similar results from the loaf pans. Some people argue that silicone is not worth the money because it does not brown properly.  I personally like my quick breads to be the color of the inside on the outside.  I would never make a loaf of yeast bread in a silicone pan.  The pans were super easy to use and oh-so-easy to clean up.  The loaves popped out of the pans easily and I could let them cool in the pan without needing a wire rack. 

While I was researching ideas to share about squash, I ran across this recipe.  It sounded so good and I had to have it right then and there.  My taste buds demand comfort food when I'm sick, so it didn't hurt anything that I was sick earlier in the week.  This was right up my pumpkin goodness radar.  Being me and never being able to leave a baked good alone, I adjusted the spice to fit my preference.

Ginger Pumpkin Bread

Adapted from Everyday Food October 2006

Serves 12

• 2 1/2 c all-purpose flour
• 2 t baking powder
• 2 t ground ginger
• 1 t ground cardamom (I felt that the recipe needed an extra punch of flavor)
• 1 t salt
• 1 c granulated sugar
• 1 c packed light-brown sugar
• 1 3/4 c pumpkin purée (I used a mixture of pumpkin and sweet potato, since I had two partial cans.)
• 12 T (1 1/2 sticks) unsalted butter, melted  (I accidentally melted 2 sticks and used it all)
• 3 large eggs
• Sugar glaze (optional - felt it was sweet enough on its own.) (recipe is at the above link)

1. Preheat oven to 375 F.  Set 4 mini silicone loaf pans on a baking sheet and 12 muffin cups in muffin tin.  set aside.
2. In a medium bowl, whisk together first 5 ingredients. In a large, mix together remaining ingredients; add flour mixture, and stir until just combined.
3. Divide batter between prepared pans. Bake until a toothpick inserted in center comes out clean, about 20 min for the muffins and 35 min for the mini loaves.  Let cool completely. Glaze, if desired
   

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WDB: Two Big Events

and the second one

check out the rest of the dogs at Sweetnicks

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Good-bye sweet summer

Oh tomato, thou art wondrous and good! My summers are enriched by your sweet, juice.  Now that it is fall, I will have to bid you adieu.  It is such a bittersweet farewell.  I shall miss you. I will also miss your friend basil who will soon also succumb to the cold nights.  Many of us in the blogging world love thee.  While some people consider you pure evil.

Historically, Europeans might have agreed with this sentiment. They knew tomatoes are a part of the nightshade family and considered them only good for decoration. Some people knew they were edible, however, and America has had tomatoes in its diet since early in its history.  The Spanish (not the Italians) spread this fruit around Europe after discovering it  in South America.  Thomas Jefferson sent seeds back to America, but it still was considered evil by all except the educated citizens. Songs have been written of the tomato's greatness, but elixir sellers in the early 19th century really propelled tomatoes to popularity. They claimed tomatoes had medicinal power.  As for me, the tomato has cured some of what otherwise would be a duller existence in the kitchen.

Is the tomato a fruit or a vegetable?

The debate over fruit vs. vegetable will likely stand forever - just like the debate over toe-may-to vs. toe-mah-toe and do you spell it with an 'e' on the end?  Some people have even petitioned the Supreme Court to claim it as a fruit to be exempt from veggie import tariffs.  But today I take the stand of veggie and add this to Kayln's Weekend Herb Blogging event that introduces recipes for herbs, flowers, and veggies.  It is being hosted this week over at Pat at Up A Creek Without A PatL.  Yes I know you have already seen an entry from me this week, but I missed last week and wanted to make up for it.

I was a tomato hater from a young age.  Tomatoes were only tolerable on pizza 'cuz I didn't know about oil-based and white sauce pizzas.  My ignorance is due to my mother's ulcer which she had when I was an infant.  Mom couldn't eat any tomatoes or other acid fruit.  Even if I caused the ulcer, it's a shame I was kept away from this culinary delight.  Even during my years of vegetarianism, I avoided the tomato and the ubiquitous sauce found at the college vegetarian counter in the cafeteria.  My avoidance of tomatoes ended 3 years ago when I met a lovely grape tomato.  It was the only food being offered as a snack at a party and I was starving.  Now I'm a tomato evangelist and try tomatoes in many forms - even this summer's delicious mistake of tomato syrup (it was supposed to be jam).  I even eat raw tomatoes.  Shocking!!

So when I was leafing through my collection of Everyday Food back issues, I had to make this scrumptious looking tart.  I have had tarts that were sweet and savory.  I preferred the sweet - not even a Walla Walla Onion Tart could change my mind.  The pretty circles of red contrasted with creamy white caused me to question that preference.  I must say I still like the wonderfully sweet berry tarts I create, but this slice of goodness will be a favorite. 

Storage:  Tomatoes should not be refrigerated, because they tend to become mealy and lessen the flavor.  Instead store them on the counter stem sides down.  This way the ripe fruit does not become damaged by its heaviness but is supported by the burlier stem portion.  Also you will be able to predict which piece will need to be used first.  Depending upon ripeness, tomatoes should store from a day to 2 weeks in this manner.  If you need to speed up the ripening of tomatoes, place them in a paper bag with holes punched in it.  They should be ripe in the next 1-5 days.  If you have to store your tomatoes in a fridge, use the butter compartment.  Remove them 30 min prior to use to lessen the damage done by the cold.  Tomatoes can be frozen for future use by removing the stems and core before freezing.  This method of storage produces tomatoes that are good for sauces, stews, soups or casseroles.  Of course we all know that tomatoes are the easiest to can in every form.

Uses: raw, sautéed, grilled, stewed, stuffed and oh so many ways.  Another form to try tomatoes in is sun-dried, a great additive to bread.  I have known people to have to have some form of tomato on all foods they eat.  I have a great way to incorporate tomatoes with your french toast and pancakes.  I let ya'll in on that when I start tasting each item that was canned this summer.

Flavor Enhancer: Basil, Fruity olive oil, celery seed, chives, oregano, tarragon, thyme and pepper.  Also salt can improve a tomatoes flavor as proven in Hanna's Tomato tasting.

Health Notes: Vitamins E and C can be found in this veggie along with potassium, fiber and vitamin A in the form of health promoting beta-carotene, which the body converts to vitamin A.   Tomatoes are also a source of lycopene, which has become the latest health promoter to heal cancer or at least fight it.  It is especially beneficial for prostate cancer, so take heart men and eat more tomatoes than you get on pizza or on fries with catsup.  My dad was diagnosed with prostate cancer despite pizza being his all-time favorite food.  You need to eat at least 4 to 10 servings of tomatoes a week to benefit.

Safety Notes:  Do not cook tomatoes in aluminum, and non-stainless steel cookware as it will effect the taste negatively and it will have unexpected negative consequences on your health.  Also copper cookware and tomatoes create a toxic reaction.  Only eat the tomato itself and avoid any other part of the plant.  Canned tomatoes in glass containers are healthier because acid from the tomato leaches out materials from metal or plastic containers.  If you suffer from acid reflux, eliminate tomatoes from your diet for 2-3 weeks and see if your symptoms improve.  Your condition might be aggravated by too many tomatoes.

Tomato-Ricotta Tart

From Everyday Food July/August 2003

 Serves 4

 Prep time: 25 minutes

 Total time: 1 hour 10 minutes

•  2 cups coarse fresh breadcrumbs
•  1/4 cup olive oil, plus more for brushing over tart
•  1 cup whole-milk ricotta
•  1/2 cup grated Parmesan
•  2 large eggs
•  2 tablespoons chopped fresh basil
•  Salt and pepper
•  1 1/2 pounds thinly sliced tomatoes

1. Preheat oven to 450°. In a 9-inch spring form pan, toss breadcrumbs with olive oil; press evenly into bottom.
2. In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper.
3. Spread over crust; arrange tomatoes on top. Brush with olive oil.
4. Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

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Bring on the grey; Bring on the comfort

I love macaroni and cheese! I don’t like Kraft except in a pinch – or maybe an inescapable vise. After a tough and busy week, I knew that having mac ‘n cheese would lift my spirits. It’s warm and easy. To save time, I make individual portions and freeze them. Since we are out of these emergency rations it’s a good time to share the recipe.

I have been making this recipe for almost a year. Each batch gets tweaked till I get things just right. The texture of this dish balances creamy and crunchy with just enough spicy kick to please my husband. One of my friends who does not like anything hot says that this is just right and that the spicy factor is not too much. She thinks that mild salsa is too hot.

This recipe incorporates a bag of thinly sliced kale, cabbage, swiss chard, spinach, and other seasonal green goodies that my farmer Susie creates in her Dark Greens Blend. The addition of greens allows my comfort food to participate in Kalyn’s Weekend Herb Blogging which has roamed over to Pat at Up A Creek Without A PatL.


Dark Greens Blend can be mixed into any pasta mixture. It’s especially good in lasagna and lovely eaten raw as a salad. It also can sit in as a stir fry mix for those of us who are less into cabbage. It lasts for a week to two weeks in this state. Normally waiting for me to make a casserole of some sort.

Mac n Cheese
Inspired by Everyday Foods
Serves 10 people
Total Time: 1 hour

This recipe is to be frozen for up to three months before ice crystals form. Add pasta, cheese and bread depending on what is on hand. If you are not into hot sauce, you can omit but flavor may be a little flat and a bit more salt and pepper maybe needed.

• Salt and Pepper
• 1 lb small pasta, cooked and drained
• 4 T butter
• 1 medium red onion, chopped
• ¼ c whole wheat flour
• 4 c milk
• 1/8 t cayenne pepper
• 1/8 t nutmeg
• 1 T Ring of Fire hot sauce - "Tomatillo & Roasted Garlic"
• 2 ½ c (10 -16 oz) shredded cheese
• 8 oz of cooked meat – diced into small pieces (optional)
• 10 oz of Dark Greens Blend (serves 8 if you don’t include)
• 2 slices wheat bread, coarse ground into breadcrumbs

1. Cook the pasta and set aside. While you wait for the pasta, in a large stock pot, melt butter over medium heat. Add onion; cook till soft, about 3-5 min. Whisk in flour to coat the onions.


2. Pour in the milk while stirring to avoid lumps. Cook until thick and bubbly and mixture coats the spoon with which you are stirring, about 6 min.


3. Stir in spices and hot sauce and add 2 cups of cheese. Season with 1 t salt and ¼ t pepper. Add the dark green blends and cook till wilty. Add pasta and ham (optional).


4. Transfer to individual portions. Mine fits into 6 Ikea ramekins and a double portion bowl for that night. This should fit into ten 12-16 oz baking dishes or a 9 by 13 pan.


5. Mix breadcrumbs and ½ c cheese. Top pasta with the mixture. Pressing in to stick.


6. At this point freeze with plastic wrap on top (I recommend Press and Seal because it stays stuck and reduces freezer burn.)


7. To cook fresh, preheat to 375 F and cook individual sizes 15-20 min or larger size 30 min.


8. To cook frozen, remove from freezer and place directly into the oven while it is cold and turn oven on to 375 F and set timer for 1 hour and 15 min.

Enjoy! This is my favorite lazy day meal. It never grows old. Especially with warm bread and a fresh salad.

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Let me introduce my other dog: Frankie

It is WDB over at Dispensing Happiness, since Sweetnick is on a cruise.

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Does salmon really need that pretty sprig of parsley?

Maybe. Read on for the reason why…

I cooked salmon twice this week. One of my recipes needed cilantro – badly. It
wasn’t the same without it. Cooking fish twice was a bit much and reheated fish had no appeal. What to do? Fish sticks of course! Not those fish sticks. This month’s Everyday Food had a recipe for freezer friendly fish cakes. Using leftovers cut the prep time in half and made this an enjoyable remake.

I was mistaken when I thought this meal might need something more. My husband made a wrap with fish cakes and tartar sauce and agrees that the tortillas were superfluous. I’m sure there’s a great side dish to compliment this meal, and since a friend from church just gave me a fresh-caught salmon, I’ll get a chance to think of what it is.

Parsley normally just decorates the side of your plate or freshens your breath after the meal. The revival of cooking with fresh herbs hasn’t aroused the public consciousness about parsley’s long and storied history. This recipe incorporates this humble herb into the mixture, but the flavor is still just hinted at. I would love to have a bit of the flavor enhanced more. You can bet I’ll experiment some more and report the results.

Ruth at Once Upon a Feast is hosting Weekend Herb Blogging this week. She just survived the Jewish holidays and is headed toward Canadian Thanksgiving. Hopefully this event doesn’t put too much on her plate.

Storage: In the pot in the yard of course! If you have to buy yours from the green grocer, it’s ok. Wrap it in a dry paper towel and place it in Ziploc bag. Chopped leaves freeze well and whole leaves can be dried. Frozen herbs retain a better flavor over dried.

Uses: bouquet garni, salads, garnish, fried (to retain the parsley essence), sauces, chimichurri, pesto (replaces basil), compound butter, risotto, soups, egg and cheese dishes, salad dressing, tabouli, and meat and fish dishes. Flat parsley is more flavorful than curly parsley. Two European sauces use this as the main ingredient: Persillade and gremolata. Our lovely hostess blogged about gremolata back in January. Shelley from S’kat and the food gave us a clear entry on chimichurri back in May. If you are interested in parsley pesto, it had a lovely entry for WHB back in August at Salt and Pepper.

Flavor Enhancers: None came up in my research and I just let my plant grow. Offer me up some ideas down in the comment section.

Health Notes: Eating parsley after alcohol or garlic freshens the breath; it also aids digestion. It contains vitamin A, B, and C and iron. Parsley increases appetite and allows your body to absorb more nutrients from food. It encourages nursing mothers to produce more milk.

Safety Notes: Avoid using medicinally if pregnant or have kidney disease, but continue to cook with it. Do not self-dose this herb medicinally. Always use the guidelines of a professional. On a non-human note, don’t feed this to your pet bird or you may have a dead bird on your hands.
 

Lemon-Horseradish Fish Cakes
Everyday Food October 2006

Serves: 8 (I divided my version in half because I only had a lb of fish)
Prep time: 20 min
Total time: 45 min

• 3 T olive oil


• 2 lbs of fish (tilapia was called for, I used salmon)


• salt and pepper


• 2 large eggs


• ½ c light mayo


• ½ c chopped fresh parsley, plus sprigs for garnish


• ¼ c fresh lemon juice (about 2 lemons)


• 3 T bottled white horseradish


• 1 ½ c coarse saltine cracker crumbs (I used matzo meal because I did not want to smash the last of my crackers)


• tartar sauce, for serving (optional) recipe below

1. Cook the fish in a 400F oven with ½ T of olive oil, salt, and pepper for 10-15 minutes. Cool completely. Flake the fish with a fork into small pieces. (I skipped this step since I had flaked fish in the freezer.)


2. In a large bowl, combine eggs through horseradish with ½ c of coarse crumbs. Season with salt and pepper (use more if you are not using Saltines). Place remaining crumbs on a plate to dredge the fish cakes through. Form 16 cakes using ¼ c of mixture for each one. Gently dredge in crumbs and press into cakes to help adhere.


3. At this point you can freeze these on a baking sheet til firm, then wrap individually and placed in a bag labeled with info. Use before 3 months is up. Defrost in the fridge before using.


4. For the cooking part, Heat a skillet to medium high with oil. Place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side. Repeat with remaining cakes. Serve with tartar sauce.

Tartar Sauce (our own mixture)

• ½ c Mayo


• 1 Dill Pickle, chopped


• 1 t Dijon mustard


• 1 t capers


• a dash of lemon juice

mix together and serve.

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Let me introduce one of my dogs: Fred

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