"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Wednesday, December 19, 2012

Millionair pie is as rich as it sounds.............

and it is a favorite at our holiday table. This year, among the different pies I will be making, this one will be included.
It is full of butter and sugar..........with pineapple and fluffy topping.
One slice will please the desert hungry crowd!
As this Christmas holiday approaches, may you find yourself surrounded by good food and the love of family and friends.
Have a very blessed Christmas!
Millionaire Pie
2 cup sifted powdered sugar
1/2 cup margarine or butter, softened
2 large eggs 
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 baked 9-inch pie crust
1 cup heavy cream
1/2 cup sifted powdered sugar
1 cup crushed pineapple, well drained
1/2 cup chopped pecans


Cream 2 cups powdered sugar and butter with electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked pie crust. Chill.
Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread mixture on top of filling and chill thoroughly.Enjoy!

Monday, December 10, 2012

Old Fashioned Hot Chocolate

I have a wide assortment of various cookbooks..........I love them all................
but the ones that I hold dear to my heart are those that have been handed down to me and not in entirely cookbook form. I love cookbooks that are formed out of some kind of empty notebook or other...........whose pages are no longer needed and were used for clippings gathered over the years from magazines, newspapers, and the back of boxes or labels.
I have such a cookbook, that my dear Aunt Winifred sent to me, when she heard that a I was putting together a small cookbook for family and friends one year for Christmas. She had told me she was sending a few recipes, instead I got a package with this wonderful "put together" cookbook inside.

She had used an old weekly planner, as you can see from 1967-1968. I received this in the 90's.

There are some wonderful recipes that she clipped and saved inside and I will share those with you later. The one I want to share today...........is because of a light snow that came in the wee hours of the morning, making the woods look like they had been sprinkled with powdered sugar.
It has been very cold today and old fashioned hot chocolate to sip by the fire sounds so good right now........dont' you think?
It is very old fashioned............no mixes, no Nestle's quick.............just simple good ingredients.

Old Fashioned Hot Chocolate
2 squares unsweetened chocolate
1 cup water
3 tbs. sugar
dash salt
3 cups milk
whipped cream (optional)
In saucepan, over very low heat, melt chocolate in 1 cup water, stirring constantly until blended. Stir in sugar and salt. Bring to boiling, stirring. Reduce heat and simmer 3 minutes.
Gradually add milk, heat thoroughly. Just before serving, beat with rotary beater. Serve at once, topped with whipped cream.

Thursday, November 29, 2012

Harvest Apple Cake

Apples are good to eat all year through, but during the fall season I like to use them to make other tasty delights besides pie. This apple cake is so full of flavor. The batter is very thick...........almost like cookie dough...........but not too firm. After it bakes, it has a crust like top...............like brownies.
When you cut into it, it is soft and chewy.........and so delicious! It fills the house with the most wonderful aroma of apples and cinnamon. Enjoy!

Harvest Apple Cake
2 large eggs
2 cups sugar
2 tsp. ground cinnamon
1/2 cup oil
1 3/4 oz. (1/2 cup) chopped walnuts, toasted *
2 cups sifted all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup golden raisins
3 cups diced apples
Preheat the oven to 350 degrees. Grease and flour the bottom of a 9-by-13-inch baking pan.
* Place walnuts on baking sheet and toast at 350.F for 10 minutes. This makes the flavor of the nut come out in the cake and the nuts do not get soggy.
In a large bowl, lightly whisk the eggs. Stir in the sugar, cinnamon, oil and walnuts.
Sift together the flour, salt and baking soda and add to the mixture. Stir in the raisins. Stir in the apple pieces. The batter will be thick. Spread the batter into the prepared pan. Bake until a skewer inserted in the middle comes out clean, about 45 minutes.
Cool completely at room temperature. Run a knife around the inside edge of the pan to loosen the edges of the cake from the pan. . Cut into squares. Great to eat by itself or serve with vanilla ice cream, whipped cream or caramel sauce

Saturday, November 24, 2012

Country Turkey Pie

Here's trusting that you all had a wonderful Thanksgiving with lots of love from families and friends around your table filled with delicious holiday foods. If you are like me, there is sometimes a good amount of turkey leftover.
That turkey tastes even more wonderful when it is mixed with a creamy mixture of potatoes, celery, carrots and onion, and then wrapped up and baked in a flaky golden crust.
There is nothing more of a comfort food than this!

Country Turkey Pie
Pastry ( makes 2 crusts)
2 cups flour
2/3 cups shortening plus 2 Tbs.
1 tsp. salt
Combine ingredients with pasty blender until mixture resembles crumbs. Add 6 tablespoons warm water and knead dough into ball. Separate ball into two balls for top and bottom crust.
2 to 3 cups, cooked turkey, shredded or diced
1/4 cup diced celery
1/4 cup diced carrots, cooked
1 or 2 large potatoes, peeled, diced, and cooked
1/2 cup diced onion
2 cups leftover turkey broth.........or chicken broth
1/3 cup flour
1/2 cup milk
Mix turkey and vegetables together in large bowl. Set aside.
Mix flour and milk together. Heat broth to boiling, and then whisk flour/milk mixture into broth and keep whisking until mixture becomes thick. Pour broth mixture over turkey/vegetable mixture and combine well.Place pie crust into bottom of 9 inch pie pan.  Pour into prepared pie pastry. Top with remaining pie crust.  Bake in preheated oven at 350.F for 1 hour until top crust is golden. Enjoy!

Monday, November 19, 2012


May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
This is a time for all of us, to slow down with friends and family as we gather for a day of wonderful food and happy times. It is a time for us to reflect on all,.........no matter how great or small........that we have in our lives................and to be grateful.
May your Thanksgiving be full of many blessings to be thankful for. 

Saturday, November 17, 2012

Pecan Pie Tarts..............Whenever I go to a pastry shop.......

or to a restaurant, I enjoy the foods, of course, but I am always inspired when I try something new..........
and maybe not new in taste, but served differently............ I have to rush home and try it!
I was in a coffee shop recently and in their pastry display case was an assortment of little pie tarts.
They were just the cutest! Since I make my husband's lunch for the next day's work, I decided I would make some Pecan Pie tarts. They are small and wonderful to be eaten by hand, especially when you are in a hurry to get back to work.
I know that it is not a big deal to make pecan pie tarts...........but I thought I would have a little helpful information to go along with the recipe if you want to make them yourself.
I made two batches of regular pie dough. I made the regular pecan pie filling as you would for a whole pie ( I chopped the nuts). I  used  a cup size measuring cup to cut the pie dough into rounds. I then placed each dough round into the bottom of a muffin tin. I filled the dough cups to just a little under the edge of the pie dough. I baked the tarts at 350F. for about 20 to 30 minutes until crusts were golden and filling seemed set.
It is good to let the tarts rest in the muffin tins until they cool slightly. They come out of the tins so much better and are not too hot or gooey to handle. I run a knife along the edge to loosen the tarts from the tins.
This turned out 25 cute and delicious little tarts. The crust was so flaky!
Here is the recipe for a standard pecan pie that you can use for these tarts............or use your own best recipe. Enjoy!

Pie Crust
1/3 cup shortening
1 cup flour
1/2 tsp. salt
3 tbs. warm water
Combine shortening, flour, salt, with pastry blender until mixture resembles crumbs. Add  water and mix dough until you form a soft ball. Roll out on floured surface to desired shape.
Pecan Pie
3 eggs
1 cup light corn syrup
1 cup sugar
2 tbs. margarine melted
1 tsp. vanilla
1/8 tsp. salt
1 cup pecans
1 9 inch unbaked pastry shell
Beat eggs, slightly in a small bowl. Beat in corn syrup, sugar, margarine, vanilla and salt. Stir in pecans. Pour into pie shell and bake at 350.F oven for 55 to 65 minutes or until knife inserted in center comes out clean. Cool . Enjoy!

Monday, November 12, 2012

With Thanksgiving approaching, I always like to find

something to make that is a little different.................
to go along with our traditional favorites.
I have never made flavored butters before and found this recipe in Taste of Home.
I made a hot pan of yeast rolls and let this sit out for about 30 minutes to be soft enough to spread on to a fresh roll. .
It is wonderful!
 Full of a buttery, cranberry, honey, orange,flavor.
So easy to make, this is great to place in holiday containers as gifts for those you love.
Cranberry Honey Butter
Beat 1 cup softened butter, 1/3 cup finely chopped dried cranberries,1/4 cup honey, 2 tsp. grated orange peel and 1/4 tsp. kosher salt until blended. Store in the refrigerator for up to 2 weeks.
Makes 24 servings.

Wednesday, September 19, 2012

The cool front and rainy days that have moved in

has made me want to make soup.........my favorite thing to dine on!
I always make my favorite types of soup, potato , beef stew, hearty chicken............
but I also like to find something new and different.
This soup is just that! It has fresh shredded lettuce and diced tomatoes in it and at first I was not so sure about trying it...........but it sounded wonderful.
I am so glad I did give it a try. It is creamy and tasty. The lettuce gives it a slightly crunchy texture and it is almost like having a BLT sandwich.
It is very hearty for a cold day!

 5 slices bacon, finely diced, plus crisp crumbles bacon for garnish
1/2 cup diced green onions
2 tbs. butter
3 cups finely sliced iceberg lettuce
1/2 cup flour
3 1/2 cups chicken broth, heated to a simmer
1 cup diced fresh tomatoes
1/8 tsp grated nutmeg
1/8 tsp red pepper
1 cup heavy cream
1/4 cup mayonnaise
1/4 cup sour cream
In a large pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add sliced lettuce and saute for 2 minutes. Sprinkle the flour into the pot then stir until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently fro 5 minutes. Add the cream and mix well.
Mix  together the mayonnaise and the sour cream. Serve each portion of soup with a  dollop of this mixture topped with crumbled bacon. Enjoy!

Friday, August 3, 2012

Cherry Divinity Update

In my last post, I shared a cherry divinity recipe with you that I had not yet made because I was out of corn syrup. I was recently contacted by Ann, a reader, who told me that she had made this, but although it was good, it turned out flat.
So today, I got that missing corn syrup and proceeded to make the candy.
I am so thrilled........it held it's shape, it was not too difficult to make, and
it tastes wonderful!!
The recipe said to place the candy on wax paper.........which I did not have, so I just sprayed some foil lightly with veg. oil spray.

Important step 1. make sure it is a hot and dry day to make candy.
Important step 2. The recipe says to drain the cherries well............well I did,
 and then I chopped them, but there was still so much juice inside of them, that I squeezed them between paper towels.
Important step 3. I did not use a candy thermometer.....so when it says to cook to a hard ball stage, make sure to do so or if it says for the thermometer to reach 265.F make sure it does.
It takes a good 15 minutes or so for the syrup to reach the hard ball stage.
Important step 4.Make sure to beat the candy for 5 minutes on high speed as it says, this will get the heat and the air out of the candy.
Hard Ball Stage
When the candy mixture forms thick ropes, it's cooked to the hard-ball stage. At this point, the candy's temperature is between 250 and 265 degrees Fahrenheit. When completely cool, it will form into a hard, brittle candy with a high sugar concentration. Rock candy is an example of a sweet that's cooked to the hard-ball stage.

Of course I think the candy is so pretty in my grandmother's dishes.
I can't wait until Christmas to make this for all of my special ones!
Hope you try this and if you do, let me know!
(Recipe is on my last post)

Monday, July 16, 2012

Something I have always wanted to try to make.........

is Cherry Divinity.
However, I am out of corn syrup and I do not want to make the 60 mile round trip to go and get it today. So maybe this coming weekend................

I will give this a try. Especially since the weather is so hot and dry as it is.
I used to think the best time to make candy was in the winter on a cold and frozen day, however, I have been told that the best time to make candy is when the weather is hot and dry. This recipe sounds very simple to make and I think it would be pretty to give as gifts at Christmas time or on Valentines day because of it's pretty red and white color.
If I do make this, I will post an update.............
How about you??
Have any of you made this wonderful sweet temptation?
or have you made some other wonderful candy??
I would love to hear!

Cherry Divinity

2 1/2 cups sugar
1/2 cup white corn syrup
1/2 cup water
1/4 tsp.salt
2 egg whites
1 tsp. vanilla
1/2 cup chopped maraschino cherries, well drained

In a 2 quart saucepan, combine sugar, corn syrup, water and salt. Cook to hard-ball stage (260.F) stirring only till sugar dissolves. Meanwhile, beat egg whites till stiff peaks form. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla., beat till candy holds its shape, 4 to 5  minutes. Quickly stir in cherries, and drop from a teaspoon onto waxed paper Makes 40 pieces. Enjoy!

Saturday, June 30, 2012

A red, white ,and blue, dessert.....

cool, rich, and creamy......perfect for the upcoming birthday bash for our country!
What do you look forward to when you get together with friends and family for a special holiday? The catching up, the stories of past years, and of course.....the food?
I always love to see ( and taste) what someone else brings to the table. So often, the dishes I make for my family are usually the same thing, over and over.......and now that we are experiencing the empty nest..........I don't try as many new things. When a new dish or dessert is tried, it always taste so good, because it's out of the ordinary.
How about you? Do you try to surprise your family with something new as another holiday approaches?
Do they look forward to this?
I would love to hear!

Very Berry Cheesecake

4O vanilla wafers
6 tbs. butter, melted
2- 8-ounce packages cream cheese
3/4 cup sugar
2 tbs. flour
2 tsp. vanilla
1 cup cream style cottage cheese
1/4 cup orange juice
3 eggs
1/2 cup fresh raspberries
3/4 cup fresh strawberries, sliced
1/2 cup fresh black berries
3//4 cup fresh blueberries
1/2 cup fresh cherries, pitted and chopped
1 tbs. orange juice
1 tbs. sugar
Four crust, finely crush wafers. In a medium mixing bowl stir together wafers and butter. Transfer to an 8 inch spring formpan. Press the mixture onto the bottom and 1 1/4 inches up sides of pan. Set aside.

Mix all fruits and berries together, set aside.

In a mixing bowl, mix cream cheese, 3/4 cup sugar, flour and vanilla. Beat with mixer until combined. Set aside.

Place cottage cheese in a blender or food processor. Blend till smooth. Stir into cream cheese mixture. Stir in the 1/4 cup orange juice. Add eggs all at once; beat on low speed just till combined.......do not overbeat.
Pour half of the cheese mixture into the crust lined pan. Spread 1 cup of the fruit atop. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shalow baking pan in a 375.F degree oven. Bake uncovered, for 40 to 45 minutes or till center appears nearly set when shaken.

Cool on wier rack for 15 minutes; loosen sides.
Cool completely on wire rack. Cover, chill till serving time.

For topping: In a meduim bowl combine remaining fruit, the tablespoon of orange juice, and the 1 tablespoon of sugar. Cover and chill for up to 1 hour.

To serve, cut cheesecake into wedges. Top each serving with fruit topping.

Friday, May 11, 2012

As most of you know, I love collecting cookbooks.........

and I also love the history of how recipes and the foods we love came about.

I have loved Better Homes and Gardens cookbooks and recipes for years and in doing some research was surprised  to find how many years this magazine/cookbook travels back and how many recipes also span through the decades. The history of these recipes actually started with E.T. Meredith of Des Moines , Iowa. In the early 1920's his magazine, Successful Farming, was very popular in rural America. He then focused his attention on those who lived in cities, towns, and suburbs and produced a magazine called Fruit, Garden, and Home. Besides garden and decorating tips, he also included recipes. He also accepted recipe submissions from readers. By the fall of 1924, the magazine's name changed to Better Homes and Gardens, in which we all know and love today.
As time went on, Better Homes and Gardens established a test kitchen in which recipes were tested and tasted by the staff for approval. In 1930, the My Better Homes and Gardens Cookbook was published which name changed in 1953 to The New Better Homes and Garden Cookbook. So many years have flown by and hundreds of recipes have graced the pages of the magazine and the cookbooks. I want to share in this post a recipe from the 1930's.

The first recipe in the 1930 edition of the Cook Book was Pineapple Meringue Cake,..........
which was the winner among 7,000 entries in the magazine's first recipe contest.
As many older recipes from that period, this cake has quite a few ingredients and a little more prep time, however, it is always worth the effort.

Pineapple Meringue Cake
1/4 cup butter at room temperature.....................1 tsp. vanilla
1/2 cup sugar.......................................................1/2 cup sugar
2 egg yolks..........................................................1/2 cup chopped pecans
1/2 tsp. vanilla.....................................................1 cup whipping cream
1 cup flour...........................................................2 tbs. sifted powdered sugar
1 1/2 tsp. baking powder.....................................1 tsp. vanilla
1/4 tsp. salt..........................................................1 8 1/4 oz. can, crushed pineapple, drained
1/2 cup milk
2 egg whites
In a mixer bowl, cream together butter and 1/2 cup sugar; add egg yolks and 1/2 tsp. vanilla. Beat with mixer till light and fluffy. Stir together flour, baking powder, and salt. Add to creamed mixture alternately with milk. Pour into two greased, paper lined 8 x 1 1/2 inch round pans. Beat egg whites with 1 tsp. vanilla, then gradually add 1/2 cup sugar and beat until stiff peaks form. Carefully spread egg white mixture over unbaked layers. Sprinkle pecans over egg whites. Bake at 350.F till wooden pick inserted comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Carefully remove from pans and turn cake layers meringue side up, cool thoroughly. Meanwhile, for filling, combine whipping cream, powdered sugar, and 1 tsp. vanilla. Beat until soft peaks form. Fold in pineapple. Place one layer, cake side down, on cake plate. Top with filling. Place second layer on top with meringue side up. Chill. Enjoy!

Thursday, April 19, 2012

This is a wonderful dish! I was amazed at how tender the flour tortillas came out. I have a small round crock pot, so 4 large tortillas fit perfectly , instead of using 8. Easy and delicious!

Crock Pot Enchiladas
1 pound lean ground beef
1 tablespoon butter

1 small onion, chopped
1 green bell pepper, chopped
1 can (15 ounces) pinto  beans, drained ( 2 cups homemade are great)
1 can (10 ounces) rotel tomatoes mild, drained
1 teaspoon chili powder

1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder

2 cups (8 ounces) shredded Monterrey jack cheese
8 flour tortillas or 4 if tortillas are large and fit into round crock pot

1 can (15 ounces) mild green enchilada sauce

Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in butter until tender. Add onion and pepper to beef. Stir in beans,rotel tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through. Enjoy!

Wednesday, April 4, 2012

What kind of flower is popular at Easter?..............the daffodil!

Which made me decide to try this wonderful Daffodil Cake.
My mother only had one standard recipe book that I remember as a child.............
1963 McCall's cookbook.
Do you remember this one?
I had seen her use it on occasion, but rarely, since my mother was an excellent cook and often cooked and baked from memory or repetition. Years ago, when she learned how much I love to collect cookbooks, she gave it to me.
How honored and thrilled I was to get it! I looked through and read it excitedly...................
but I never really baked anything from it..................
until today.
Trying to think of something unique and different to make for Easter lunch,
this Daffodil Cake sounded wonderful!
Let me tell you.....................it is!
It is as light and fluffy as a cloud with a delicate taste of orange.
Best of all, since my chickens have been laying 15 eggs a day............it is a wonderful way to use up those eggs.
It does take a little bit of extra effort in making, but it is so worth it!

*** If you do not have cake flour, simply add 2 tablespoons of cornstarch to the 1 1/4 cups of flour for this recipe.

Daffodil Cake
White Batter
12 to 14 egg whites
1 1/4 cups sifted cake flour
1 3/4 cups sugar
1/2 tsp. salt
1 1/2 tsp. cream of tarter
1 1/2 tsp. vanilla extract
Yellow Batter
5 egg yolks
2 tbs. cake flour ( I just used all purpose)
2 tbs. sugar
1 tbs. grated orange peel
In large bowl, let egg whites warm to room temperature........about 1 hour
Meanwhile, preheat oven to 375.F
Make White Batter:
Sift flour with 3/4 cup of the sugar, re sift 3 times, set aside.
With mixer at high speed, beat egg whites, salt, and cream of tarter until foamy. Gradually add remaining sugar, 1/4 cup at a time, and vanilla,  and keep beating until soft peaks form when the beater is slowly raised.
Sift the flour mixture, 1/4 cup at a time, over the egg whites. Gently folding in with a rubber spatula until all is mixed.
Put one third of white batter into a separate medium bowl.
 Make Yellow Batter:
In small bowl, combine egg yolks with cake flour and sugar and beat at high speed until thick and lemon colored. Stir in orange peel.
With rubber spatula, gently fold egg yolk mixture into the one third white batter.
For marbled effect, spoon batters alternately into an ungreased 10 inch tube pan, ending with white batter on top. With a knife, cut through the batter twice.
With rubber spatula, gently spread batter in pan until smooth on tip and touching the sides of pan.
Bake on lower oven rack 35 to 40 minutes, or until cake tester comes out clean.
Invert pan over neck of bottle, let cake cool completely, about 2 hours.
With knife, carefully loosen cake from pan; remove. Enjoy!

Sunday, March 11, 2012

Strawberry Gelatin Salad

This is fruit salad has turned out to be such a crowd pleaser. I often use strawberries and strawberry gelatin when making this because it is my family favorites. However, in the deep summer time I have used peaches and peach gelatin and it has turned out wonderful!  It is wonderful for family gatherings or for church get togethers.

3 small packages strawberry gelatin
3 cups boiling water
2 small containers frozen strawberries, thawed
1/2 large bag miniature marshmallows
butter to melt marshmallows
1 cup sour cream
Dissolve gelatin in boiling water. Stir in strawberries and pour into a 13x9 dish. Place in refrigerator till set. Melt marshmallows in butter until smooth and then stir in sour cream until well blended. Pour over set gelatin and place back in refrigerator for at least 2 hours. Enjoy!

Sunday, February 19, 2012

Two recipes for this wonderful Buttermilk pie..............

but only one is , what I consider, the true, best recipe.
I have previously, somewhere in the archives of this blog, posted a buttermilk pie recipe, and I am not sure whether it was the new one or the tried and true one that I am about to post here.
A few months ago, I was in a hurry and did not take time to find my "origional" Buttermilk pie recipe and used one that I had found quickly on the Internet. Most of the ingredients were the same, however, the cooking method was different, showing to just mix all ingredients at once and to bake at one temperature. The newest recipe turned out good, but grainy in texture. Today I returned to my origional recipe...........one that makes me remember a Great  Grandmother I really never got the chance to know.........but one that I have loving memories of because of this pie. You can read about this at my country blog by clicking onto this link
Here is the recipe for you to enjoy!
Buttermilk Pie

1 1/2 cups sugar
3 Tbs. flour
3/4 cup buttermilk
3 eggs
1/4 cup melted butter
1 tsp. vanilla
1 unbaked pie crust
In a bowl, combine sugar, flour, and 1/2 cup of buttermilk. Add eggs and remaining  1/4 cup buttermilk, mixing well. Stir in vanilla and butter. Pour into pie shell. Bake at 425. F degrees oven for 10 minutes. Reduce heat to 350.F and bake 25 - 30 minutes longer until knife inserted in center of pie comes out clean. Cool completely. Store in refrigerator. Enjoy!