Testing out Clearly Fresh Bags to see what happens (left the slightly greener Banana out).
Will the bagged Banana last longer, as shown to do? If so, will it taste like an older Banana, though still looking spry? Stay tuned to learn the results of our experiment.
When I only purchased Pickles and Ice Cream, the grocery checker asked if an announcement was going to be taking place. I’m glad she didn’t ask when I was due, hahaha. Funny, but both were picked up for a purpose during a recent lunch break. The reason for the Pickles was a debate over the best — And the justification for the Ice Cream is that it’s reported to be outstanding. A co-worker brought in a baggie of Famous Dave’s Pickle Chips claiming they’re the finest around. After one bite, I knew it wasn’t true. They’re too sweet and not what I want in a Pickle. Sorry for spitting it back into the bag so no one else could eat them. Ooops, my bad. In my opinion, the best Pickles are Bubbies, pictured above.
And with respect to Graeter’s Ice Cream — It is pretty darn good. Mike got this one right. Over the years he’s paid hundreds of dollars to have it shipped to California from Ohio and now it’s available here. He recommended the Black Raspberry Chip, which is fabulous and made up for the Pickles. None of us ate both together. We’re not pregnant.
Have you seen the California Pizza Kitchen Original BBQ Chicken Chopped Salad Kit?
It’s sold at Costco, unsure if exclusively — And my Mom loves it.
She and Chef Niece Bailee of Kids in the Kitchen mixed it all together.
My thoughts… It’s not bad, but I don’t love it. For its cost of $9-something, I’d rather go to California Pizza Kitchen to have the real thing, or make the Salad from scratch using my CPK Cookbook, as I did once before. The Salad Kit comes with everything the Original BBQ Chicken Chopped Salad does in the restaurant, except Romaine — You’ll need to purchase and add it separately, which ultimately adds to its cost.
What do you think about it?
It was an unexpected treat to receive all this Yogurt in the mail. They were still well chilled when transferred to the fridge. Thank you Voskos — I apologize for not thanking YOU sooner for the chance to run wild with your Greek Yogurt. Already a Yogurt and Granola fan, I agreed to try it, but didn’t expect all this and cannot complain. I like the flavors and variety.
I was a little skeptical about the Granola remaining crunchy after being in the fridge, but DAMN, it’s the crunchiest Granola I’ve ever had and its packaging works well. I now buy it.
At some point the real Crab Claw Shell begins hidden under the breaded, pressed fake and real Crab combination. Be careful when nearing the end of the Claw, as Crab Shells are hard. Don’t get too happy — And there really isn’t need, since they’re not that remarkable, other than the fact they are different. Although flawed, I appreciate the creativity of ’em and other unique offerings at Fresh & Easy, newly opened within walking distance. Bite at your own risk.
Have you tried Houston’s BBQ Pork Ribs aka Knife & Fork Ribs? They’re some of the best I’ve had and a model for how I want my Baby Back Ribs to be. And I’m content knowing I’ve previously accomplished it, BUT sometimes there’s not the time, nor grill, then what?
The above Baby Back Ribs were baked in the oven at 400° for 1 hour wrapped in foil (fat/meat side down), then unwrapped, turned over and lathered with BBQ Sauce and cooked 20 – 30 minutes longer unwrapped. Below is how they looked, prior to turning to sauce.
And separately below we experimented with a Dry Rub on a different slab of Baby Back Ribs.
Last year at the Foodbuzz Blogger Festival in San Francisco, I was given a Brown Sugar Pork Rub developed by Tyler Florence. I finally tried it on this second slab of Ribs. And to compound the test, we cooked them as described above, but at 225° for 3 hours.
The consensus, the slower cooked Dry Rub Baby Back Ribs fell apart while cutting, not attractive for serving, and unnecessary since the top Ribs cooked in half the time and were perfectly tender. That recipe is from Delicious House. It’s a keeper happily collected, posted and linked here for future use.
And I’m sorry to report that I wasn’t excited by Tyler’s Brown Sugar Pork Rub, and it sounded so good too, but Salt and Pepper worked better on the first slab of Baby Backs, a winner.
Cheez-It wants YOU to choose the next Cheez-It flavor. They recently introduced Baby Swiss and are now looking to add another flavor — Asiago, Colby or Romano. Which sounds best to you? We’re still unsure. Six of us tried ’em all, but couldn’t agree. Our votes were split between all three. That’s not very helpful to Kelloggs, but we enjoyed eating them all.
You may still be able to obtain free samples to try the same. Here’s the link. Voting ends March 31, 2011. If you already know which Cheez-It to vote for, you may vote here now.
It’s funny how adding eyes to something brings it to life. Before putting eyes on this timer, I was annoyed by it. Not because I burned anything, although it happens, but because of these things… It ticks way too loud as it counts down and rings too low (and short) at zero. It goes TICK, TICK, TICK, TICK, TICK, TICK, TICK, TICK, ring. It’s kind of comical, so I attached eyes and like it a little better. I’ve been through too many timers lately. With eyes it can stay a bit longer, since I’ll feel guilty tossing it — We made a temporary truce over Bloody Mary’s.
Who sent these to me? I don’t recall being asked to try them? Let me know if it’s you? In any event, they are timely. Just this day I told someone how much I like freeze dried fruit — I usually eat it out of the Cereal before pouring the Milk. I like ’em crispy. Thanks Crispy Green.
These Fruitzio Kiwi Snacks are outstanding. There were a couple tart bites, but I still want more. I’m not hinting or begging, I’ll be buying. Most dehydrated fruit I see is fairly expensive. I hope these aren’t, because I’m eager to try the Pineapple, Peach, Mango and Asian Pear options. Q’s: If one eats a snack pack and drinks a lot of water, what happens? Does it grow like capsule dinosaurs, into 10 Kiwis? Unrelated, have you heard of The Kiwi Game?
I had Beignets on the patio at Café Du Monde in New Orleans about seven years ago. Café Du Monde is the Original French Market Coffee Stand that serves Café Au Lait and Hot Beignets aka French Doughnuts 24 Hours a day, year round. Love ’em when they’re HOT!
Café Du Monde has been a familiar New Orleans landmark in the French Market since 1862.
You can get Café Du Monde Beignet Mix at Cost Plus World Market just in time for Mardi Gras (on March 8th) or any time of the year — I celebrate with special indulgences on a whim.
Although I don’t love frying things, every now and then it’s necessary to make certain tasty treats, such as Onion Rings, Tortilla Chips, Fried Chicken and these French Doughnuts. They’re easy to make — Just Mix, Roll, Fry and Enjoy, as the package states.
Roll and cut into 2 1/4 inch squares as the original or into any shape you want.
A few Beignets were oddly shaped, but tasted the same.
Fry until golden brown, then sprinkle generously with Powdered Sugar. YUM!
And since it’s easy to make and tastes so good, I prepared fresh Whipped Cream too.
All was served as an after dinner dessert with previously prepared Lemon Curd, Coffee & Milk.
It’s as simple as Un, Deux, Trois, Quatre — Check the back of the box. Au revoir.
I like that Pinkberry is always coming up with something new — Right now they’re making hearts swirl by introducing the Pinkberry Swirly Gram. It’s a unique Valentine’s Day Treat that’s delivered. You can send one now through Valentine’s Day. Learn how to here.
Pre-Valentine’s Day I happily received a Cupid’s Swirl with a Swirly Spree, respectively translated, a Chocolate Frozen Yogurt with Brownie Bites, Raspberries and Shaved Milk Chocolate, and a gift-wrapped Pinkberry Gift Card — All was hand delivered to my office with balloons and a smile.
Didn’t get a photo of Cupid’s Swirl before melting, but you can tell it’s good. Senders choose from 3 flavors — Chocolate as described, or Blood Orange Yogurt with Blood Orange Pieces and Waffle Cookies, or PB’s Original Yogurt with Toasted Almonds, Strawberries and Dark Chocolate Crisps. All combinations sound perfect to me. I have to try the Blood Orange.
Thank you Pinkberry — I only inhaled the helium from one balloon.
Three who shared in the delivery experience and consumption agreed the Yogurt and toppings were excellent and it was a fun distraction at the office. Valentine’s Day falls on a Monday.
The day looked brighter as I went back to my office.
I sent the Swirly Spree to a nostalgic friend who reported to like Pinkberry this very day. Good timing for him — It went to a good home. Enjoy! We sure did. See earlier reports here.
Our Guest Blogger, Bonnie recently visited and fell in love with the Savory Spice Shop located in Corona Del Mar Plaza. She talked to the owners, took photographs and tried unique spices. It’s all seen and reported about by Bonnie as follows…
The New Savory Spice Shop in Corona Del Mar is Hot!
Make your Next Dish Savory! is the theme of the new Savory Spice Shop located at 928 Avocado Avenue, in Corona Del Mar (in the Bristol Farms Shopping Center). The owners are the husband and wife team of Randy Morton and Laura Shute. Here’s what they offer:
400 herbs and spices ground fresh weekly
Over 140 unique hand-blended seasonings
Specially packaged gift sets, soups, sauces, dips and extracts
Available in amounts from ½ ounce to pounds
Everything is available for tasting
After a lot of taste testing, I finally settled on two different kinds of dip. The first is a Taco Seasoning which consists of: Masa Harina, salt, chilies, tomato powder, garlic, cumin, California paprika, onion, white sugar, Mexican oregano and allspice.
The other was recommended by Laura. It’s their Gran Paradiso Cheese Sprinkle Dip which contains a truly interesting combination of spices: Green bells (I have no clue what they are!), Parmesan cheese, salt, toasted sesame seeds, shallots, green pepper, parsley, cilantro and chervil.
Both have now been paired with 8 ounces of sour cream and left to marry over night in the refrigerator. Tomorrow they will be brought to the First Annual Nibbles of Tidbits Super Bowl Party for taste testing. We may blog about it later as an update here.
Apart from being bowled over by all the choices, around half way though my tour, Laura pointed out that not all “spices” are (only) for eating. For example, Frankincense can be lit like incense and is meant to smell like the inside of a Church — A different way to enjoy a spice. On a personal note, I was excited to learn that they carry Spearmint Extract. I have been looking for it over a year!
I must also do a shout out on the interior design, which Randy and Laura did all by themselves. I love the wide plank hardwood flooring, tin ceiling and the brick focal wall. They combine to give the store a warm, homey effect.
Most importantly, what I noticed most about the Savory Spice Store was the smell. On the day I was there the front doors were wide open, so I caught a whiff of it before I even got inside. It was such a wonderful delight — something you definitely need to experience.
Thanks for the report and photos Bonnie — I’m ready to hit the Savory Spice Shop.
It’s fun to try a variety of new food items in one sitting — A bite (or more) of each, from savory to sweet, to see what you go back to the most and finish first. In this instance, the favorite of the basket was the Sofiato Cream Filled Crepe Bites aka Cafe Mocha Pillows. I’m still missing them. And the California Pantry Rosemary & Olive Oil Baked Crackers were excellent too, super crispy and flavorful.
All else was fine, except for the Cheese Straws — Yuck, none could finish one. The taste and texture was bad. And surprisingly the Godiva Dark Chocolate Covered Pretzel wasn’t good either, as the Pretzel was too fat, thick and dry for the Chocolate that crumbled off it after the first bite. Overall, I appreciate the gift and the basket is a keeper for attractive organization.
BookSwim, known to some as the Netflix of books, is a fabulous last-minute printable gift idea that delivers thousands of New York Times bestsellers to your giftee’s door! You rent, read and return, cutting down on clutter and amping up time curled up on the couch. You can purchase Gift Certificates in any denomination, but BookSwim is offering a holiday special right now — Any $50 Gift Card purchase comes with a $50 Gift Certificate to restaurant.com, and you even choose which greeting card to send. It’s a great deal for the readers and eaters on your Christmas list, or for any time of the year. I have it and still want it. 🙂
For the past month, I’ve been testing out BookSwim — It’s been all cookbooks for me and I love it! When my first three cookbooks arrived, I was a little taken aback that the books are indeed used. Unless purchasing through Ebay, I think most people are accustomed to receiving new books and items in the mail. I have no complaints, as they are certainly in fine readable condition, just not pristine, but who cares — I’m borrowing them until done.
Just like Netflix, you select your desired books (instead of movies) ahead of time and then they arrive in the mail. My BookSwim plan allows me to keep three books at a time and return two or three to receive more. All are shipped with a postage paid envelope for easy returns and the next delivery arrives fairly quickly. Some books are so good that I now want to buy ’em and others I’m glad I can return for others. It’s quite terrific actually and highly recommended by me and Nibbles of Tidbits.
Above is my current favorite I haven’t been able to give up — It has the most amazing Cupcakes, ideas and photos. I just keep sending back two books at a time. It’s all good.
A few months back, I entered the Tonnino Tuna Chef Challenge for which I created a recipe using Tonnino Tuna and a video preparing same. I didn’t expect to win (and didn’t), since my first recipe video was fraught with technical errors, but I did learn a lot, like not to take longer to combine the recipe ingredients than the video is allowed to be. That’s pretty important!
Aside from the video, the recipe turned out damn good — And now that the competition is officially over, I’ve decided to publish my Calypso Tuna Cakes recipe below. To find out more about the challenge, recipe and video see here.
Regarding competitions, challenges and contests… It’s not cool, right, nor appreciated if/when entry deadlines are extended — It’s a little unfair, inequitable, unprofessional, misleading and disrespectful to those who entered on-time or by the competition’s posted deadline. The Tonnino Tuna Chef Challenge deadline was extended twice. I didn’t like that and hope not to encounter it again. However, I am pleased to discover Tonnino’s high quality Tuna. It’s impressive, but not inexpensive.
Calypso Tuna Cakes
1 (6.7 oz.) Jar of Tonnino Tuna Fillets with Jalapeno in Olive Oil (loosely chopped)
1/2 Cup Bread Crumbs (1/4 Cup for Tuna Cake mixture + ¼ Cup for Tuna Cake coating)
1 Egg
1 Tbsp. chopped Cilantro
1 Tbsp. chopped Green Onions
1 Tbsp. Lime Zest
1/3 Cup Corn (roasted and cut off cob)
1/3 Cup Red Bell Pepper (diced)
1 Tsp. of Mayonnaise
1/4 Tsp. Cumin
Olive Oil for baking sheet
* A little reserved Jalapeno Olive Oil, if necessary to moisten Tuna Cake mixture (optional).
Preheat oven (and a baking sheet) at 400°.
Combine all ingredients reserving 1/4 Cup of Bread Crumbs on a plate. Mix other ingredients together and form into (4 – 6) Tuna Cakes depending on preferred size. Coat each Tuna Cake with the reserved Bread Crumbs. Add Olive Oil to the heated baking sheet, and then add the Tuna Cakes. Bake for 15 minutes turning once halfway through. Remove from the oven, cool slightly and dig into the Calypso — YUM!
The Calypso Tuna Cake above was served with a blend of Chipotle Peppers and Sour Cream, Pico De Gallo and Hava Chips. And they’re named ‘Calypso’ for their regional ingredients, vibrant colors and tasty flavors, likened to the enlivening feeling of Calypso music. Finally, it just so happens that I’ve met John of Food Wishes, the guy who actually won the Tonnino Tuna Chef Challenge and he’s a cool guy. Congratulations John!
* Unfortunately the final Calypso Tuna Cake photos aren’t as fabulous as the recipe, but had to show something — To be replaced when made again.
Have you seen that Reddi-wip commercial, whereas Reddi-wip is offered as “Cream” for a slice of Pie and generic Cool Whip is offered as “Oil” for the same? Oil or Cream says the waitress. Cream of course. Who wants Oil on a slice of Pie?! If Cool Whip is truly made of Oil, I don’t know. You may want to research that yourself. For fun on Thanksgiving, Chef Lexi and I tested Reddi-wip’s marketing campaign by asking each guest if he/she wanted Oil or Cream on their Pumpkin Pie.
And interestingly some who usually opt for Cool Whip on Pumpkin Pie, chose the Reddi-wip this year. Hhmmmmm, effective marketing? It’s not like Cream is tremendously better for you than Oil, but at least it’s what you think you’re getting. Cream obviously sounds more desirable on Pie (or any dessert) than Oil. Regardless, our final position is this… Reddi-wip and Cool Whip are fine on occasion, but real Whipping Cream is so much better than both. Know that it’s convenient too, in that it only takes a few minutes to whip up and can be stored in the fridge a few days.
Nibbles of Tidbits is asked to try a lot of products — Some immediately interest us and others we’re not so sure about. Since we can’t, nor want to try ’em all, we choose to try food products we’re curious about, that are unique, that we think we’ll like, or because it’s offered/provided at the right time. If we report about a product, it’s guaranteed to be honest, good or bad, rain or shine, although good, shiny days are preferred. 😉
In this instance, I wasn’t quite sure about trying Blue Diamond’s Almond Breeze, a Non-Dairy Beverage made from real Almonds — I’m a hard core Milk drinker and the thought of Almond Breeze as a drink scared me. I thought it would taste too sweet, but it’s not.
This product arrived timely in that I’d been wanting homemade Hot Chocolate and Almond Breeze came with an Almond Hot Chocolate recipe. The stars aligned. In addition, I love nuts (all kinds) and have purchased many Blue Diamond products over the years. Their quality has been consistent.
I prepared the Almond Hot Chocolate by pouring hot (microwaved) Almond Breeze over Milk Chocolate Chips and powdered Cocoa (approx. 2 cups Almond Breeze, 6oz. Chocolate and 1 tsp. Cocoa) — Their official recipe is linked here.
Pour the hot Almond Breeze (or Milk) over the Chocolate Chips and Cocoa.
Prepare in individual cups with desired amount of Chocolate or in bulk to fill many cups.
Stir until Chocolate Chips are melted and Cocoa is blended.
I thoroughly enjoyed my first Almond Hot Chocolate in a cup from my Great Grandma Moore.
The combination of ingredients makes a rich, luxurious Hot Chocolate and the hint of Almond puts it over the top — It adds a nice, toasted flavor. Cheers to all my loving Grandmas!
Almond Breeze makes an excellent Hot Chocolate. The taste of it alone was surprisingly good, as it’s not sweet — I actually liked it.
It’s noted that Almond Breeze can be substituted, cup for cup in many recipes, which sounds exciting, but it appears it’s not true when it comes to the basic Minute Tapioca recipe. Its preparation with Almond Breeze didn’t work, as it never firmed up properly and remained too runny. The Almond garnish sank — Bummer! It tasted good warm and perhaps cold it could be served as a boba drink, not.
Overall, we’re nutty about this product discovery.
I like the way this new style Whisk works, I like the way this new style Whisk works, I like the way this new style Whisk works — That’s hard to say outloud three times fast, or is it just me. Regardless, the Whisk is by WMF. Could it be that I put less effort into stirring this mix? It kinda seemed like it and it worked well. I liked using it.
A few pros and cons include… The batter is less apt to get trapped in the Whisk, it’s comfortable and easy to use, but it may be a little louder, as the balls bounce off the edges of the bowl, and it’s harder to scrape the sides of the bowl with the Whisk, since the ball tips are wider than the prongs. Overall, I love it as an acceptable, fun, useful kitchen tool option.
I received the Whisk (and other goodies) at the Foodbuzz Bloggers Festival in San Francisco, then graffiti’ed the above photo before re-posting it here.
Have you heard of, seen or tried a Grapple yet? I first saw them on Unwrapped. They’re Washington Extra Fancy Gala or Fuji Apples that are infused with a concentrated Grape flavor. It’s said that Grapples look like an Apple, but taste like a Grape, and is described to have the sweet distinctive flavor of a Concord Grape with the crispness of a fresh Apple. Chef Lexi (below) from Kids in the Kitchen gives ’em a try.
And the verdict is in… Lexi and the tastin’ gang behind the camera (5 of us) were unanimous — The Apples were indeed fresh and tasted like Grape, but the Grape flavor unexpectedly tasted artificial. Its scent and taste was reminiscent of purple, Grape flavored Candy or Soda, not that of a true Concord Grape, as we were hoping.
Since we’re always interested in different things, we had to try a Grapple. They’re definitely of premium quality, but we didn’t fall in love with their flavor. Regardless, we appreciate trying unique foods — It’s a fun time.
With little time to spare, I was recently tasked with bringing dessert on a camping trip. After scouting out potential mixes at the local grocery store, I chose Krusteaz Cinnamon Crumb Cake & Muffin Mix and a Ghiradelli Fudge Brownie Mix. The Brownies were good, but the Crumb Cake was amazing — Yes, amazing. The Cake was moist and the Crumb Topping stayed crisp. We wrestled over who got the last piece and it wasn’t me.
I’ve since gone back to the store to purchase several boxes — A couple boxes will be tacked on to Christmas gifts (hopefully the recipients don’t read this), a few others are reserved for future preparation, and one box was prepared for co-workers. Seven out of seven co-workers fell in love with it this morning. And again, I missed out on the last piece. It went fast. I’m telling ya, it’s good stuff.
And since it’s soooo good, we’re anxious to try other Krusteaz products. I currently have my eye on the Raspberry Bars, Key Lime Bars and the Berry Cobbler mixes. The results of those tastings will soon be reported here. One co-worker says their Pancake mixes are first-rate too, but we’ve yet to try ’em. FYI: If you’re too fabulous to prepare a simple mix, recipes using the pictured product (and others) are available on Krusteaz website.
Taco Dawg will be serving up new menu items starting this Halloween in celebration of their one-year anniversary. Taco Dawg is a gourmet food truck (a popular food option these days) that puts a spin on two classics — Tacos and Hot Dogs, hence the name. We recently tried a few at Taco Dawg’s Critics Dinner 2010. Thank you Taco Dawg! We were happily impressed with the new and featured menu items.
All may try the pictured items for the first time on October 31st, somewhere in Irvine by day, then at the Spooktacular in Orange that evening. Note: Since it is a truck, it’s best to follow Taco Dawg on Twitter to obtain their exact location. To learn the names of the Tasting Menu items soon to debut, hover over each photo. Starting from the top is the Taco Papa and above is The Samurai, my favorite — We all loved its Miso Caramelized Glaze.
Above is The Hipster, Taco Dawg’s first Vegetarian Taco, made with Portobello Mushrooms, Chipotle Sauce, Grilled Onions, Jack Cheese and Romaine Lettuce.
We appreciated the Beer and Wine and met cool new friends, including Taco Dawg.
OMGosh, we ate so much at this Critics Dinner. It was on to the Hot Dogs, then back to the Tacos. We tried The Reuben Dawg (above) and The Dirty Dawg (below) that’s piled with Homemade Chili, Nacho Cheese, Crumbled Potato Chips and Onions — Both are made with an all Beef Hot Dog.
Continuing on, we tried The Big City Dawg (below).
And The Cuban (below), thought to possibly be the best item of the night, at least at our table — It’s a Taco variation of a Cuban Sandwich that includes a combination of Ham, Pickles, Swiss Cheese and traditional flavors. The Cuban is the featured item of the month. Each month, Taco Dawg will feature a special item that’s not on the menu.
It all ended with a miniature version of their Apple Taco — It was good, but thank God it was small, since we already ate so much. Barely had enough room.
To learn more about Taco Dawg and the pictured Tacos and Dawgs, visit whaddupdawg.com and here — Their site will be relaunched next month, so check back for that. Follow Taco Dawg on Twitter to learn their exact whereabouts.
Have you tried Tonnino’s Tuna? I just did and now I’m hooked. But for the challenge Tonnino’s is currently hosting, I would’ve never tried their Tuna — Mostly because I’ve never been fond of canned Tuna, Tuna Salad, Tuna Casseroles and alike, nor a fan of unfamiliar jarred products. After learning about Tonnino’s exceptional quality and the care that goes into their Tuna (and the $5,000 prize), I became interested. And since they’re in search of video recipes and we’re wanting to experiment, all came together in one great recipe — Calypso Tuna Cakes. I made our recipe/video entry with the pictured Tuna and the taste was delicious.
Because the recipe is currently involved in a competition, we’ll post it here later or soon link to it elsewhere. The instructional video is posted on Tonnino’s site — View at your own risk. I look goofy, but the Calypso Tuna Cakes are guaranteed awesome. It’s a winner in flavor. The Tonnino Tuna Chef Challenge ends October 1st. Enter here now or wish us luck!
It’s time to submit a video to become the next Chef Ambassador in The Tonnino Tuna Chef Challange. Tonnino, known for its high quality, hand filleted/packed Tuna is looking for the Next Tonnino Chef. In addition to the title, the PRIZE is $5,000 towards the advancement of culinary education and a one-year supply of Tonnino Tuna. I created an amazing recipe and now workin’ on a video (yikes) for a chance to win dinero towards future dinner-O’s. I hope to fund my varied culinary education through classes, books, events, and all things food related to report on Nibbles of Tidbits — And I’d surely come up with a lot more Tuna recipes.
* The above photo doesn’t do the flavor of our entry/recipe justice — We’ll post more about [it] once our video is submitted. Good luck all!
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