French Ham Toastie

A lazy lunch today. I simply whisked up a large egg with some grated cheese, salt and black pepper. In the meantime, I put a non-stick frying pan on a medium heat and add a small spoon of oil.  Take some bread and put a good slather of mustard on each slice, I used Colman's English mustard, lay on a couple slices of ham and cover with the other slice of bread.

Then you must dip! This is messy but worth it. Lay the sandwich into the egg mixture and allow each side to soak up all the egg. Fry each side on medium heat until golden and the egg is cooked through. I sprinkled some chopped chives on top and tucked into it immediately, you don't want it to get cold.

An Experiment with Couscous

I haven't used couscous that much but decided to have a little experimentation on Saturday. There was the remnants of a red and yellow pepper and chopped them very finely and fried them off with some garlic, finely chopped mushrooms, chopped chilli and chopped cherry tomatoes. I mixed all this into the steamed couscous and spooned it into half a red pepper and a yellow pepper.  These were cooked in a moderate pre-heated oven for 30mins approx. About 10mins before the end of the cooking time I laid a sliced of sharp cheddar cheese on top to melt into the couscous.  Stuffed peppers are a cliché I guess but I don't cook them that often so it made a nice change to a meaty main and was perfect with a green salad.

Meatloaf with Spicy Tomato Sauce

MEATLOAF

Serves 4

250g minced beef
10-12 streaky rashers, stretched with the back of a knife if they’re short
4 streaky rashers, finely chopped
1 fat garlic clove, crushed
1 medium onion, finely chopped
Couple of handfuls of breadcrumbs
1 egg, beaten
Couple tbsps tomato sauce
Tsp dried oregano
Splash of Worcestershire sauce
Salt and pepper

• First, fry off the chopped rashers and allow to cool on kitchen paper. In the same pan gently fry the onion and garlic until the onion is translucent but not brown, allow this to cool also.
• Put your mince into a bowl add a handful of the breadcrumbs, the egg, tomato sauce, oregano, Worcestershire and seasoning. To this add the cooled onion and bacon and combine well – I find it easiest to use my hands for this. If it is still too wet add more breadcrumbs. To test your seasoning is ok you can fry off a small pattie to taste now.
• In the meantime, line a greased 2lb loaf tin or dish with the remaining streaky rashers leaving some overhang on the edges of the dish. Spoon in the mince mixture, spread it out and press it down firmly and cover over with the overhanging rashers. Put the dish into a bain marie (basically a larger roasting dish with the water between a quarter and half the ways up the tin) and cover loosely with foil. Place into a preheated oven at 180C/fan 160C for approximately an hour and half.
• You want the mince to be fully cooked but juicy so every now and then empty out the fat that will accumulate in the dish. For the last half hour take the foil off and take the loaf out of the dish and place onto the foil on a separate tray so that the rashers colour and crisp up on the 3 sides. Let it sit for 10 or 15mins while before you slice it, it’s nicer and slices easier when cooler.
  
• I either serve this with cubed, crispy potatoes or pasta with a spicy tomato sauce. It is also nice the next day thinly sliced with a smear of the tomato sauce in a sandwich.

Spicy Tomato Sauce 

This sauce is simple. Just gently fry off some chopped onion, chopped red chilli, (as much or as little as you like only you know how much heat you can take!) and chopped garlic. Add a tin of tomatoes, couple tbsp tomato purée, good pinch of dried oregano, tbsp each of Worcestershire sauce and balsamic vinegar, couple tsps of sugar and plenty of seasoning. Let the sauce bubble away until nice and lusciously thick. Blend to a smooth and thick sauce and eat!

Some Recent dinner pics - recipes to follow

Chickpea & Vegetable Enchiladas

Meatloaf with Spicy Pasta

Chicken stuffed with Mozzarella & Roasted Red Pepper

There is nothing like the comfort food of stuffed chicken and this dinner was no exception.  The extra cheese topped the roasters and I served a little roasted pepper bruschetta on the side.

For the Chicken:

Chicken breast, with a pocket cut into the side of it

2 or 3 slices of Serrano ham, you can also use Prosciutto or a stretched rasher

Slice of roasted red pepper

Couple of slices of mozzarella

For the Potatoes:

Baby new potatoes

Sea salt & freshly ground black pepper

Cubes of mozzarella

Olive oil

For the Roasted Pepper Bruschetta

An orange, red and yellow pepper, halved

Couple of shallots, finely chopped

Garlic clove, crushed

Fresh thyme, leaves picked from stalk

Sea salt & black pepper

Olive oil

Cut a pocket into the chicken and carefully slide the red pepper slice into it and then squash in the cheese.  Season the breast with black pepper, no salt needed as the ham will be salty. Wrap tightly in the Serrano ham and set aside until ready to cook.

To get your peppers roasted, halve them and place under a very hot grill or directly onto the gas flame. Let the skin get completely blackened and put into a plastic bag to steam away until cool. Once cool, remove the black skin. Do not do this under a running tap as you'll lose the roasted flavour.  Chop into thin slices, keep the slice for the chicken aside and place the rest into an ovenproof dish.  Add the chopped shallots, garlic, seasoning, thyme and a teaspoon of olive to the peppers and stir to combine.  Set aside until really to heat.

Slice your potatoes lengthwise and rinse off to remove the starch on them.  Make sure they are completely dry before you add them to the roasting pan. I used low-fat spray oil, spray a layer on the pan then add the slices of potatoes giving them another spray and season generously.  Place in a preheated oven at 180C/fan 160C, they'll take 35-40mins to roast.  Turn them over every ten mins or so to ensure even cooking.

After the potatoes have been in the oven for 10mins then place the chicken in the oven uncovered to cook.  If the chicken looks like its burning then you can cover it with foil but not too tightly as you want to retain the crispy nature of the ham.  The chicken will take 25-30mins to cook it all depends on much they are stuffed.

Ten minutes before the end of the cooking time, top each potato with a cube of mozzarella and return to the oven.  You can also top the chicken with some mozzarella as well if you want.  At this stage you add the pepper bruschetta to the oven to let it heat through.  Its probably best if you can rest the chicken out of the oven for 5mins covered.  When ready to eat, pour over whatever juices have come from the chicken over it for some extra juiciness.

Salt & Chilli Prawns

Tesco had their frozen raw tiger prawns reduced to half price this week so I got a couple of bags. Then what to do with them? I was in a picky mood and couldn't face a big dinner. I decided to try and replicate the Salt & Chilli prawns that you get in the Chinese, turns out it isn't hard to!

I scored the back of the prawns and then coated them lightly in cornflour.  You then toss them in a combination of sea salt, chilli flakes and a pinch of Chinese Five-Spice powder making sure that each prawn is covered.  The traditional recipe calls for them to be deep fried but as I'm dieting I didn't do that. I poured a scant teaspoon of olive oil in a frying pan and fried the prawns for 2 mins on each side on a high heat. This means that you get a similar crispy coating to that you would get if you deep fried and your prawns will still be juicy and not over-cooked.

These are delicious on their own or dipped into sweet chilli sauce.

Spicy Noodle Soup

Last weekend when I was doing a bit of study I got an awful craving for something hot and spicy. I couldn't get warm so thought a bit of chilli heat might do the trick.  This was literally a 5-minute wonder.

1 nest medium egg noodles, broken up

Chicken stock, made with cube or if you're fantastic your own homemade
2 scallions, including the green tops, chopped roughly
Small clove of garlic, finely crushed
Quarter of a Red or yellow pepper, sliced finely
Pinch of chilli flakes
Teaspoon of Thai red curry paste
Handful of peas



Gently fry off the scallions and garlic until soft for a minute or so.  Then add the hot chicken stock and let it come to the boil.  Once boiling throw in the rest of the ingredients, reduce to a simmer and allow to bubble gently for 4mins. Slurp immediately.  You could also add shredded cooked chicken or prawns to this for a more substantial meal.

French-Style Chicken with Peas & Bacon

I took this recipe from the BBC Good Food site French Style Chicken at BBCGoodFood.Com

I'd never cooked Little Gem before and it was a revelation! It stayed nice and crunchy and added a nice green texture to the dish.  I served it with plain boiled rice which absorbed all the lovely juices.

French-Style Chicken with Peas and Bacon

Serves 4

6 rashers smoked streaky bacon, chopped

8 skinless, boneless chicken thighs

2 garlic cloves, thinly sliced

1 bunch spring onions, roughly chopped

300ml hot chicken stock

250g frozen peas

1 Little Gem lettuce , roughly shredded

2 tbsp crème fraîche

In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.

Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.

Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

Nigel Slater's Chicken with Mustard & Crème Fraîche

I can't take any credit for the creation of my dinner last night. It was all down to Nigel Slater's column in the Guardian.  There was some software downtime at work so there was nothing to do only trawl through t'internet for inspiration, luckily this is what I found:

 Nigel Slater's Chicken with Mustard & Creme Fraiche

Serves 4

4 chicken thighs
250ml crème fraîche
2-3 heaped tbsp grain mustard
2 garlic cloves, crushed
150g pancetta or bacon in the piece
3 or 4 small sprigs thyme

Set the oven at 200C/gas mark 6. Put the chicken thighs in an ovenproof dish. Put the creme fraiche in a mixing bowl with the mustard, crushed garlic, a little salt and black pepper. Pull the thyme leaves from their stalks and add them to the creme fraiche.

Cut the pancetta into short, thick strips then fry in a non-stick pan until the fat is golden. Mix with the sauce then spoon over the chicken. Bake for 35 minutes until the sauce is bubbling and the chicken skin is nicely coloured.

It tasted delicious, lovely and lusciously creamy. To cut down on the fat and calories, I used chicken breast, low-fat crème fraîche and low-fat smoked bacon medallions.  Using chicken breast also means reducing the cooking time to approximately 20mins or less depending on how you chop the chicken. I served it with garlicky mushrooms and roasted new baby potatoes.

Muffin B.L.C.

Aldi do lovely toaster muffins and I had these for lunch today with bacon medallions, cheese and lettuce.  I bought the smoked bacon medallions in Aldi also, they are from their Belight range so are pretty guilt free.  This is a simple lunch for simple people like myself.

• You grill or fry up the medallions until crispy on the edges. 
• Slice up some cheese as thick or as thin as you like. I used low-fat cheese.
• Rinse then dry 4 slices of Little Gem lettuce.
• Once toasted, spread some low-fat cheese spread across the holey centres of the muffins.  You can use Laughing Cow light or even some Philadelphia would be nice.
• Top the muffins with the rest of the ingredients, then sandwich the sides together.

Spicy Pasta Bake

In the search for tasty and different lunches I decided to try a home-cooked pasta bake this week.  The previous night I cooked up some pasta spirals and mixed them with the following:

• Some passata
• Crushed garlic
• Chopped chorizo
• Finely sliced shallots
• Finely chopped mushrooms
• A big pinch of chilli flakes
• Finely chopped flat-leaf parsley
• Plenty of sea salt and freshly ground black pepper

I put this mixture into a baking dish and topped with grated low-fat mozzarella and some grated parmesan. Let this cook in a medium oven until the cheesey topping is bubbling and golden brown.  

I ate some for my dinner and then put some into a lunch box for the next day.  Mr. Chops was slightly dubious that it would be nice unheated but it was a pleasant surprise.  Maybe it was because the chorizo is slightly oily but the bake hadn't lost any of its moisture and in fact, the heat had increased a little bit in terms of the chilli flakes.

Thursday Night Tapas

I felt like some picky things tonight so opted for my own version of tapas. I had Chilli Prawns, Chorizo in Wine with Shallots and Prawns with Garlic and Lime juice.

Chorizo in Wine

• Slice the chorizo into half inch thick slices.
• Finely slice a shallot and a garlic clove.
• Fry the chorizo until crispy and slightly blackened at the edges. Remove from the pan.
• Add the shallot and garlic to the pan and fry until slightly golden but not browned.
• Add the chorizo back to the pan and throw in a big splash of red wine.  Allow it bubble down to half its original quantity.
• Then add some finely chopped black pepper, flat-leaf parsley and fresh thyme. Give the whole thing a stir and place into a small dish and place in the oven at the same time as the prawns.

Prawns with Garlic & Lime
This one's easy. For this and the next prawn recipe, used cooked and peeled king prawns.
Mix the prawns well with a couple of teaspoons each of olive oil and lime juice, a finely chopped garlic clove, some seasoning and chopped flat-leaf parsley.  Heat gently in the oven for approximately 15mins.

Chilli Prawns

Mix the prawns well with chilli flakes, smoked paprika, finely chopped garlic clove, some seasoning and finely chopped flat-leaf parsley. As with the other prawn dish, heat gently in the oven for approximately 15mins.


These dishes are nice served with a crusty roll.

Any of these dishes would also make a nice starter or lunch dish.

Sausage & Mash

I needed comfort food this evening and having bought sausages the other day with the plan of trying a new recipe for an Italian ragu I went with proper grub. There is no easier dinner to make.

• You boil then mash some floury spuds add lashings of butter if you're not watching your diet (lucky you!). 
• Then fry off some chopped onions until soft and lightly browned then set them aside. 
• In the same pan fry off your sausages until fully cooked. 
• Make some gravy with the onions, which you then pour over the sausages right before you serve up.  

I tried to be restrained eating this meal but I was so hungry it disappeared off my plate in a few minutes!!!

My Greek Salad

I haven't been feeling great the last few days, the flu was beginning to take hold so major amounts of drugs were required and food wasn't really a priority. But last night I felt I could just about handle a salad. I'd bought some feta during the week so that led me to a Greek salad.  I used the following:

Little Gem lettuce, chopped up
Sliced red onion, soaked in water for 10-15mins then rinsed and dried with kitchen paper

A boiled egg, cut into 8

Cherry tomatoes, quartered
Feta cheese, cut into bite-sized cubes

Dressing:

1 part cider vinegar to 3 parts olive oil

Pinch of dried oregano, crumbled finely

Garlic clove, halved

Sea salt & freshly ground black pepper

Put all the dressing ingredients into a jar and shake well until combined. Let it sit for a half hour or so, out of the fridge, to let the flavours mingle.  Put all the salad ingredients except for the egg into a bowl, pour over the dressing and then place the egg on top. Then eat!

Buffet Pictures

I didn't manage to get photos of all the food at the buffet but I did manage to get pix of the main courses I prepared. They give you an idea of quantity of food that was available.

The Boxes of Makhani & Spanish stew

The Chicken Makhani

The Spanish Chicken Stew

Buffet Time

The last couple of days have been mad busy for me and she who lives in the Manor!! Party time had come and we'd decided that we'd share the buffet duties. This involved working out how to feed 50plus people. The kids were easy to feed throw em a few cocktail sausages, chicken wings and slices of pizza and they're happy. For the adults we'd decided on some pickages to start with followed by a full meal with sides.  It went something like this:

Picky Things

Prawn Cocktail Lettuce Cups * Salami & Roasted pepper skewers * Bread sticks wrapped in Prosciutto & Serrano Ham * Bruschetta * Homemade Brown Breads

Main Event

Chicken Makhani (Mamta's Kitchen recipe) * Spanish Chicken Stew * Meatballs with Spicy Tomato Sauce * Crispy Layered Potatoes * Basmati Rice * Buttered New Potatoes *

Other kind people brought Apple & Rhubarb tarts, pavlova (which I love but didn't get to taste) and other stuff. The wine was beginning to kick in so I wasn't paying enough attention.

Mrs. Manor had treated herself to a chaffing dish and I performed the dinner lady duties serving the masses. I can't forget Miss C who was a fantastic help and I couldn't have managed without her during the day!! The night and food were a success thankfully. Any night that ends with you singing 'Rio' on Band Hero with your 12 year old nephew on guitar, can't be a bad one!

Roasted Baby Potatoes

Who doesn't love potatoes? And who doesn't love roast potatoes? If you don't, then I'm sorry I've lost all respect for you.  My cheap bag of baby potatoes needed using up so I decided that roasting them was the only option. I sliced them lengthways fairly thinly and threw them in the oven for 25-35mins until crispy and slightly blackened on the edges. I put a little bit of cheese on each of them for the last 5mins or so just for the hell of it! I defy you not to eat every single one of them.

Prawn Cocktail

Everyone loves prawn cocktail, it may be very 1980s but it has had a renaissance in recent years if TV chefs are anything to go by.  I didn't put mine in a fancy glass as its intended purpose is to be part of a buffet. I also don't go to the bother of making mayonnaise so purists might get offended.

I mix mayonnaise with tomato ketchup, some pepper, pinch of paprika and some lemon juice.  Then you add prawns and stir ensuring that every prawn is completely coated with the sauce. Spoon a little of the prawn mix onto a Little Gem lettuce leaf which doubles as the serving plate.  I also chopped up a shallot very finely and sprinkled a little on each leaf before I added the prawns.  You can then sprinkle a dusting of paprika on top of each little mound of prawns to make it pretty.

Steak Stuffed with Mushrooms & Asparagus

The weekend is lovely and there's nothing I love more than cooking on a Friday night listening to 80s music on the radio. I treated myself to a piece of sirloin steak and decided that I'd stuff it; thanks for the inspiration 'you-know-who'.
I quickly seared off a few asparagus spears until almost done, they should still have a decent amount of crunch.

Then I finely chopped up a few chestnut and button mushrooms and fried them gently in a little olive oil with crushed garlic, finely chopped shallot and plenty of seasoning. Allow these and the asparagu to cool before putting them into the steaks.

Lay the steaks between two sheets of cling film and flatten out as thin as possible. Then you lay the asparagus into the middle of the steak and spread the cooled mushrooms across the top. Fold either side of the steaks over to seal and put seal side down in a baking dish. Set aside while you prepare the rest of the meal.





There was a bag of baby new potatoes on offer yesterday so I decided they'd be nice roasted in their skins. Slice them lengthways and rinse them well to get rid of the starch. Pat them completely dry with kitchen paper. I preheated the baking tray then sprayed it with spray oil added the potato slices, sprayed them with more spray oil and generously seasoned with sea salt and black pepper. These take approximately 25-35mins in a preheated oven at 180C/fan 170C. Turn them every ten mins to ensure they go brown and crispy on both sides.

I char-grilled some asparagus spears on the griddle until nicely marked but still with a bite. I left some button mushrooms whole and griddled them as well.  Once the potatoes have been cooking for around 15mins add the steaks to the oven. You want them to be still juicy and pink in the centre.  Once they are cooked remove and let sit for a few minutes while you reduce down the juices they released to make a sauce. The sauce can then be spooned over the steaks just before you serve them.

Assignment Week

It has been quiet on the food front for me this week as I had an assignment due for my Arts course on Friday. Let's just say that after this current assignment experience I just wish more people had agreed with Socrates and that Mr. Plato had less time on his hands to be thinking about the virtues of courage!!

What did get discussed a lot is a future project involving cooking for many people but more on that next week!!

Dinners were rudimentary and quick unlike the assignment. Pressure was off yesterday so it was back to a nice dinner and an enjoyable cooking experience.

Bruschetta

I love tomato bruschetta and I'd be lying if I said mine was an authentic version. I base it on a similar dish that was served in a restaurant now long gone from Limerick city 'La Romana'. It was a lovely little place that served delicious pizzas and pasta dishes and it was here that I tasted chorizo for the first time.

What I do is chop up large tomatoes in medium-sized chunks, mix them with some crushed garlic, olive oil, salt & black pepper, some balsamic vinegar and a pinch of sugar. I let this warm gently in the oven and spread it over toaste ciabatta loaf. This is nice for lunch, with salad for dinner or as a dinner party starter.

Lunch - Toasted Wrap

I firmly believe there is nothing more satisfying than gooey, melting cheese. Today is my last day on a short work week and so a long and relaxing lunch was in order before I tackled some housework.  It was very simple really:

All you need is a flour tortilla, a couple of slices of ham, sliced onion and grated cheese. I also slathered some English mustard on. Wrap it up tightly and fry it fold side down in a little olive oil for a few mins until nice and golden. Turn it over and let it get nice and golden. I find that if you keep the heat fairly low the cheese will be nicely melted!

Spicy Prawn Spaghetti

Sunday more often than not involves something spicy usually a curry. But this Sunday I went down the Italian route, this recipe has very few ingredients:

Spaghetti
Cooked prawns
Chilli Flakes
Crushed clove of garlic
Olive Oil
Sea salt & black pepper

Cook the spaghetti for the required length of time.  For the last couple of minutes heat a couple of teaspoons of olive oil in a frying pan add as big or as small a pinch of chilli flakes as you like. Stir it around for a minute or so then add the garlic and prawns keeping the heat moderate, you don't want burned garlic because it'll just give a bitter taste. Throw in the drained spaghetti with a little of the cooking water and add the salt and pepper. Mix everything together using two large spoons to combine the prawns with the pasta.  I ate this with a garlic pitta bread. Delish!

Quesadillas

These are another quick dinner when you're rushing and lovely with a side salad.  All you need is a couple of flour tortillas and then you can add whatever you want. This week, I made mine with some Parma ham, grated cheese and red onion.  Sit your tortilla on a cold fry pan, no need to add oil, then add your ingredients, cheese first then scatter the ham and onion around, more cheese on top and a grinding of black pepper. Place the other tortilla and top and then sit it over a gentle heat. You want them between soft and very crispy. Turn it over once the bottom side is done, it should be nice and golden and repeat the process until both sides are cooked and the cheese is melted and gooey in the centre. 

These are nice for lunch as an alternative to sandwiches and you can add whatever you like to them really!

It's been a Long Week

Been hectic this week. What with working long days and then having to come home and study so my dinners were quick and pretty repetitive. Probably the nicest dinner I had this week was last night's. We were going out for a few drinks with friends so it had to be cooked fast, and what's faster than pasta? Forgot to take a picture but hey I had to get ready!!

Mushroom & Bacon Macaroni

Thickly sliced mushrooms, as much as you like, I used three quarters of a carton!
2 rashers, chopped into little pieces
2 shallots, finely sliced
Garlic clove, left whole but kinda smashed
Freshly grated Parmesan cheese
Lashings of black pepper
Sea salt
Macaroni or any other small pasta

While the macaroni simmered on the hob, I quickly dry-fried the rashers until really crispy. I removed them to drain the fat off on kitchen paper. Then I added the sliced mushrooms to the pan, let them sizzle for a minute or two and then sprayed them with low-fat spray oil. Once they were beginning to turn golden, I added the whole garlic clove and the shallots and let the whole lot cook for a minute or two until the onion had softened slightly. Then returned the rasher to the pan and a couple of tablespoons of the pasta water, the black pepper and a little pinch of salt (this depends on the saltiness of the rashers). Then I quickly grated over some parmesan. The net effect of this is that the parmesan binds everything together with the pasta water. You can let the majority of the water boil out. If you're feeling decadent (I wasn't!) add a splash to white wine and bubble it down until the alcohol is cooked out.

Add the cooked pasta to the pan, another grating of parmesan and give the whole lot a good stir. Before you chow down, grind some more black pepper over and another grating of parmesan. Don't forget to remove the garlic clove before you serve, you only need a hint of it in the background. In total, this dinner only takes as long as the time needed to cook the pasta so definitely good when you're in a hurry.

For Jackie: Stuffed Mushrooms

I had a party at a flat I lived in a few years ago and Jackie was staying with me for a few days. We decided to share the cooking between us. I remember I did some Indian chicken skewers but the thing that stands out is that Jackie did stuffed mushrooms with a rocket salad and I think I recall there was a balsamic dressing on the salad. I could be wrong but that doesn't happen too often!

Tonight I've had the house to myself and I thought this would be the perfect opportunity to do some mushrooms. Mr. Chops hates them and everything about them.

• I dry fried 2 rashers and when really crispy I broke them up into little pieces.
• Meanwhile, I'd roasted some red pepper until blackened to remove the skin, then sliced it into thin strips.
• In the meantime, I crushed a small clove of garlic and mixed it into some light cream cheese.
• I removed the stalks from some medium sized mushrooms and placed them on a baking tray.
• I then sprinkled the bacon bits into the mushrooms.
• Spooned on the cream cheese.
• Sprinkled on lashings of black pepper, a pinch of dried parsley and covered with a couple of slices of red pepper.

They were cooked in the oven for approximately 30mins at moderate heat. Leave them sit for a minute before you eat them it gives the cheese a chance to tighten up. These are nice served with a mixed salad or some rocket like the beautiful Jackie would do.

The First Bite