Snickerdoodle Bars

When I first heard "Snickerdoodle" as a small immigrant child, I thought I was about to get some kind of candy bar, or at least a ton of caramel on top of chocolate. I was wrong, but I was delighted to be wrong. Snicker doodle cookies are one of my favorite treats because of my love for cinnamon and their very easy assembly.

The recipe I use is from Emeril Lagasse. Instead of making cookies, I made this recipe

into bars by baking the batter in a round cake pan.

I also did not use shortening, just 2 sticks of unsalted butter.

I added 1 teaspoon of vanilla to the batter. I also added some cinnamon into the batter rather than just on the outside. My last personal touch was a little bit of nutmeg. It has a deeper, spicier flavor that was perfect for a rainy day.

Pleasant eating!

Pizza Margherita

I love pizza. I love it's versatility and the abundance of options for ways to enjoy a pie. It's the perfect food for kids, teens, adults, and everyone in between. One of my favorites is an Italian original, Pizza Margherita. Pizza Margherita comes from Naples and is named after the Italian Queen Margherita. It's vibrant combination of tomatoes, mozzarella, and basil is everything that I love about Italian food. It may be simple, but each ingredient is so outstanding that the combination is a perfect Italian romance.

This pizza is my take on the original. I decided to make a simple basil pesto instead of using whole leaves, and then brushed it over the pizza right before it was finished baking. This way, I could taste the delicious floral basil in every bite.

I used pre-made dough from Whole Foods. They sell their house pizza dough fresh, just ask the guy behind the pizza counter. They also have two options, white and whole grain.

Recipe
Pre-made Pizza Dough

1 Can San Marzano tomatoes
3 garlic clove
1/2 white onion
salt/pepper
1 tablespoon of sugar
1 teaspoon of oregano
handful of fresh basil leaves
olive oil (for the pesto, about 4 tablespoons)
fresh mozzarella

1. Slice mozzarella and set aside.
2. Chop fresh basil and add to a food processor. Add 2 cloves of garlic, a pinch of salt and pepper and 2 tablespoons of olive oil. Puree. Add more olive oil until a smooth, grainy mustard like appearance. Set aside.
3. Heat 1 tablespoon of olive oil in a saucepan. Add 1 pressed garlic clove. Add finely chopped white onion. Cook for 5 minutes. Add oregano. Add chopped San Marzano tomatoes. Add sugar, salt, and pepper to taste. Cook until sauce starts to thicken. (about 10 minutes).
4. Roll out the pizza dough.
5. Puree the sauce in a food processor, or use chunky...your preference. Add to the pizza dough.
6. Cover the pizza with sliced mozzarella. Add some tomato slices on top if you prefer.
7. Bake at 450 for about 15 minutes (depending on your preference of crust thickness).
8. 5 minutes before pizza is done (before the mozzarella really starts to bubble) brush the pesto all over the pizza, or just use a spoon to lightly cover the surface.
9. Bake another 5 minutes and buon appetito!

Enjoy your pie and as always, pleasant eating.

BBQ Salmon and Cod

Fish is by far one of my favorite things to eat and cook. What I love about seafood is its diversity of flavor and texture. Last night for dinner my carnivore wanted Alaskan Cod which was on sale at Whole Foods and I was in the mood for salmon, which by fate or coincidence was also on sale at Whole Foods. Since it is glorious summer, I decided to make the fish with some classic summer BBQ flavors.

The BBQ Sauce

1. 1 Tomato
2. 1 Yellow Bell Pepper
3. 1/4 Teaspoon of garlic powder
4. 1/4 teaspoon onion powder
5. 1/2 teaspoon dried basil
6. 1/4 teaspoon of ground coriander
7. 1/4 teaspoon white peppercorn
8. 1/2 teaspoon smoked paprika
9. 1/4 cup of white wine
10. 1/4 cup of Ketchup
11. 1 tablespoon of Worcestershire sauce
12. 1 teaspoon of ground mustard

1. Mix the ketchup, ground mustard, and Worcestershire and set aside.
2. Chop tomato and pepper and saute in olive oil on medium heat until the vegetables start to get soft.
3. Add the seasonings. Cook for 5 minutes on high heat.
4. Add the white wine, cook for 3 minutes.
5. Cover the vegetables in the sauce made previously and cook for about 5 minutes on medium low heat.

The Fish

I simply pan fried both of the fish, cod and salmon, in olive oil and salt and pepper.

I served the fish smothered in the sauce over basmati rice and asparagus. It was a sweet, tangy, smoky, and slightly spicy summer fish that was perfect for the 75 degree Michigan day we had.

Pleasant eating!

Apple Muffins

It's a little early to start getting out all the apple recipes, but these muffins are so delicious they fit any season. I came upon the original recipe when I was searching for a fruit muffin to give to the children I nanny. As any cook, non-baker, I added "a little of this" and "a little of that" instead of following the recipe precisely and watched my muffins disappear after they came out of the oven. Not only did my three munchkins nod with glee after every bite (their version of "more please") but their parents approved as well.

The original recipe belongs to Emeril Lagasse and can be found on www.foodnetwork.com.

Here are my changes.

3/4 Cup of Whole Wheat Flour

3/4 Cup of White All Purpose Flour

1 Teaspoon Baking Powder

1/2 Teaspoon of Baking Soda

1 Teaspoon of Cinnamon

1 Teaspoon of Nutmeg

1/2 Teaspoon of Dried Ground Ginger

3/4 Cup of Brown Sugar

1/2 Cup of Greek Yogurt

1/2 Cup of Milk

4 Tablespoons of Melted Butter

1 Grated Apple (Granny Smith works best)

2 Eggs

2 Tablespoons of Apple Butter

You can follow the directions on the original recipe, or just keep reading:

1. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger.

2. Whisk together the yogurt, milk, butter, sugar, eggs, apple butter, and grated apple.

3. Separate into muffin pan and bake!

I cooked my batch at 370 degrees not 375. I also cooked them for 17 minutes instead of 25 as the original recipe directs. Because all ovens are different, I would suggest poking your muffins in the middle with a toothpick and taking them out of the oven when the toothpick comes out clean.

I have adapted this recipe to bananas and prunes as well which were a big hit for the girls (my personal sous chefs and bakers which are learning to whisk at the age of 14 months). The first batch I ever made was with one pear and one apple and without the apple butter. One time, I made a batch with zucchini, dill, and cheddar cheese, without any sugar which was also delicious and served perfect as a unique dinner roll.

Enjoy your muffins whether you are 14 months or 41 years old : )

Pleasant eating!

Sour Cream Pie with Blueberries

I found this recipe on the Whole Foods website. It intrigued me because it was a custard like pie made with sour cream. Sour cream is one of the last dairy products that I can still eat. I slowly started to become lactose intolerant when I was 19 years old. The first things that had to be crossed off my menus forever were ice cream and custard. Ever since this terrible discovery, I have been trying to find alternatives for ice creams, custards, and creamy soups and sauces. This pie is the perfect answer. Well done Whole Foods, you win me over again and again.

The texture is similar to a ricotta tart but is not grainy and is a little more light. The only criticism I have is that it was a little too sweet. Next time I will use only 1/3 or even 1/4 cup of sugar.

You can access the recipe via the Whole Foods website: http://www.wholefoodsmarket.com/recipes/946

Pleasant Eating!

Rainy Summer in Michigan

Remember Michigan Spring? If you need a reminder, check my post from March. Well, summer in Michigan isn't that much different sometimes. There are these strange days when it's 75 and sunny, but those are just weird and make me feel all happy and bubbly inside. All sarcasm aside, Michigan is a beautiful state which I am proud to be a resident of, however this rainy summer has put a cloud over my pride. There is no weather that will stop me from cooking. It is officially summer, I am officially grilling...with an umbrella. The chicken in this recipe is worth the sopping wet t-shirt and jeans that I was wearing in 60 degree Michigan summer.

This is where the magic happens.

Blueberry BBQ

I made chicken thighs in a blueberry BBQ sauce, some Mustard and Dill Yukon potatoes, and grilled asparagus.

BBQ

1/4 cup of A1 sauce

1/4 Worcestershire sauce

1/4 ketchup

2 tablespoons of American Spoon Blueberry jam

1 tablespoon of brown sugar

2 teaspoons paprika

1 teaspoon dried dill weed

1 teaspoon dried minced garlic

1 teaspoon dried minced onion

freshly ground pepper to taste

1. Mix ingredients.

2. Add thawed chicken thighs.

3. Marinate for at least 2 hours for best results but can be used as a glaze during grilling.

4. Grill with sizzling flavor for around 10 minutes, depending on your grill. Just check for no pink in the chicken.

Dill and Ground Mustard Potatoes

About 1 pound of small Yukon Gold Potatoes (baby potatoes)

1 tablespoon ground mustard

1 tablespoon of sour cream

2 teaspoons of dried (or fresh..yum!) dill

1 tablespoon of olive oil

salt and pepper to taste

1. Cut potatoes in large chunks and boil until cooked all the way through.

2. Mix the rest of the ingredients.

3. Pour dressing on potatoes and serve.

Grilled Asparagus

1 Bunch of Asparagus

1 tablespoon of olive oil

salt and pepper to taste

Do you know how to easily get rid of the woody portion of the asparagus? The best way possible it to hold the asparagus in your with the tip in one hand and the bottom in the other. Bend the asparagus forward and let it "Snap!" in order to get rid of the woody portion. This is one of my favorite things to do, especially after a long day that has been frustrating. : ) Go ahead and snap some asparagus to get rid of some of that stress.

1. Mix the asparagus in the olive oil, salt and pepper.

2. Grill very quick until you get some nice char marks. No more than 5 minutes.

This dish was so perfect for this rainy day. The BBQ chicken was sweet, tangy, and perfectly smokey. The potatoes were a comforting canvas for the chicken while the asparagus reminded me that it was really summer with it's fresh green earthy flavor. I hope that no matter where you are, weather will not stop you from grilling in the summer.

Rain or shine, pleasant eating!

Easy Gooey Brownies

Check these out on my Frittata House Facebook page!

Instead of box instructions, do this:

1/8 cup of water

1/8 cup of vegetable oil

1/4 cup of vanilla yogurt

1 tablespoon of instant coffee

2 tablespoons of cocoa

1 egg

Bake with the instructions on the box!

I used the yogurt to make these a little more dense and moist.

The instant coffee and cocoa make the brownies explode with chocolate flavor.

Pleasant chocolate eating!

Lake Trout, an homage to "The Mitten"

I grew up in southern Ukraine, close to the river Dnieper which runs north to south and opens into the majestic Black Sea. Everyone was a fisherman in this area, little girls with pigtails and middle aged men with receding hairlines. I was one, my dad was the other.

I remember a specific fishing trip with my father on a grey and rainy day. Not paying attention to the weather, my dad packed us up in his boat and away we went into the rocking waters of the Dnieper. As we approached the middle of the river, the wind picked up and started to rock us with a little more vigor. I remember my dad telling me, with some nervousness in his voice, to sit very still and hold onto the bench. He should have known better than to be worried about his little sailor. Fifteen minutes into the trip and I was out like a little baby. The wind had rocked me to sleep in my dad's fishing boat. He didn't bring any blankets with him, but he had an olive green rubber tarp that was then used as my temporary blanket. To this day, the smell of rubber and fish makes me think of my dad.

I love the water today just as much as I did when I was five years old. The rockier the sea, the more excited I get. I haven't been fishing in a while, but I have been cooking fish for several years. I have been asked several times what food I would bring to a secluded island to eat for a year. Fresh tuna steak with a little wasabi is my consistent answer. Long story short, I love fish.

Whole Foods had some Lake Trout on sale this week and it inspired my dinner tonight. Lake Trout is a native fish to the great lakes. It is juicy when cooked and has a nice fatty consistency that keeps it soft and flaky. The flavor is mild and can be complemented by a variety of citrus, herbs, BBQ, or smoke. For this dish, I wanted to dress the fish up a little bit. This Lake Trout is pan fried in a Lemon Paprika Beurre Blanc and served with cauliflower puree. The beurre blanc in this recipe is not executed in a traditional French technique. I used it as inspiration to create this delicious and decadent sauce for the fish to "swim in" as it cooks.

Lake Trout

Lake Trout fillet

1 teaspoon paprika

1 tablespoon lemon juice

grated lemon zest

1 teaspoon dried basil

4 tablespoons unsalted butter

1/4 cup white distilled vinegar

salt and pepper

1 tablespoon olive oil

1. Sprinkle the fish with paprika, basil, salt and pepper.

A. Prep an over safe dish ( a cookie sheet with tin foil is sufficient) and preheat your oven to 425 degrees.

2. Heat olive oil in a nonstick pan on medium high heat.

3. Sear the herb side first (about 3-4 minutes) and then flip the fish onto the skin. Turn the heat down to medium. Cook for 5 minutes.

4. Increase heat to medium high and add the vinegar around the fish into the pan. Let this cook and reduce into a thicker consistency.

5. Add the butter and wait for it to start sizzling and frothing. About 2 minutes.

6. Avoid burning the butter by lowering the temperature a little bit at a time if needed. You want the butter to continuously froth as it cooks. About 3 minutes.

7. Add 1 tablespoon of lemon juice in the same way as you added the butter.

8. With a spoon, drizzle the frothy butter on top of the seared fish. Cook another 2-3 minutes.

9. Transfer your fish to the oven safe dish and bake for another 5-7 minutes.

10. Serve with a little bit of grated lemon zest.

Cauliflower Puree

1 Head of cauliflower

1 tablespoon of olive oil

2 teaspoons of dried basil

1 tablespoon of fresh dill

3 tablespoons of butter

salt and pepper to taste

1. Preheat the oven to 425 degrees.

2. Line a cookie sheet with aluminum foil.

3. Cut the cauliflower into roughly inch by inch pieces. Spread over the cookie sheet. Drizzle with olive oil. Cover with aluminum foil.

4. Bake for 20 minutes.

5. Put the cauliflower into a food processor. Add the butter, herbs, salt and pepper, and a 1/3 to a 1/2 cup of water. Puree until cauliflower is smooth like mashed potatoes.

I served this dish with a side Caesar salad but a nice green veggie like grilled asparagus, sauteed green beans, or even wilted spinach would also be a great compliment.

Whether you are out in stormy seas hooking your dinner, or strolling to your local Whole Foods, this recipe will definitely satisfy the hard work you did to catch your dinner.

Pleasant eating everyone.

I am officially a University of Michigan graduate. It is an incredible feeling to be able to write that statement. I made a goal in 8th grade that I would attend U of M, and then it was all I concentrated on during high school. Now, almost 9 years later, goal accomplished. It has been an amazing journey that has challenged me to grow in ways that I didn't think were possible. I have met amazing people along the way, Molly, Katie, Zhenya, John, Mick, Ari,Katrina, Theo, Brad Walvort, James, Brianna, Lauren, Jeff, Ben, Poe, Ali, Kristin, Ashley, and of course Brad Wiley, just to name a few. Some are now like family, some are new friends, and some are off in the distance but that's the way life goes. Sometimes you make beurre blanc with white fish on a Thursday and feel amazing, and sometimes you burn the Sunday pancakes and crawl back into bed. There are also times when you make almost 300 meatballs at midnight for a party. There are days when you can't wait to get back into the kitchen. and days where you hang up the apron for a while. The last four years have been filled with moments like these for me. In confidence I can say, no matter what is going on in my kitchen, cooking makes my life better.
I'm not sure what is next on my plate. It's an exciting time. As of now, my apron's on and I'm taking orders. Coming up this month: meatballs of all kinds, soups for rainy summer days, buttercream cakes, grilled meats and veggies, frozen yogurt, and baby's first gourmet meals.
Pleasant eating everyone!

Rain, Sleet, Snow...Spring in Michigan

Having lived in Michigan for 14 and half years now, I still am in shock and awe that when March arrives there are continuous "Winter Weather Advisories". You would think I would know by now what to expect.

On a day like yesterday where you couldn't tell if it was snowing or raining, I needed something warm and comforting to come out of my kitchen. I was craving something earthy, with herbal goodness, and I definitely wanted something with pasta. There's nothing better than a bowl of pasta on a rainy day. I had purchased some Whole Wheat Chicciole, a pasta shaped like snails. Chicciole actually means "snail" in Italian. One of my favorite brands for this pasta is Bionature.
I also had some white mushrooms. Immediately, I thought of creamy mushrooms over pasta. Fresh dill was on sale the last time I was at the grocery store, so I knew the combination of creamy mushrooms and onions over a whole wheat pasta would be complimented well by the dill. I was getting close to finding my earthy, herbal, pasta goodness. I live with a carnivore, I mentioned him a few posts ago, therefore I wanted to incorporate some pork tenderloin that I had in the freezer. I thought I would simply make pan seared pork tenderloin medallions. This dish already was full of flavor, and kind of heavy considering the creamy mushrooms and whole wheat pasta, but since I was cutting the meat into small pieces, I thought I would, in the words of Emeril Lagasse, kick it up a notch. Since we are still in this confusing transition from winter to spring, I thought I would bring back an old time favorite from the icy days; nutmeg. I prepared a rub for the pork consisting of nutmeg, dried tarragon, ground coriander, paprika, and white pepper corn. Now, we're cooking.
The dish was comforting and incredibly satisfactory. The nutmeg in the pork rub played so well with the creamy mushrooms and onions, and the tarragon with its licorice hints was outstanding in its supporting role. The dish was earthy, herby, creamy, and surprisingly fresh with the addition of fresh dill over the pasta. A perfect meal for a rainy, snowy,sleeting Michigan spring day.

Here's the recipe:

Chopped White Mushrooms
Sliced White Onion
Olive Oil
Garlic Powder
Milk
Parmesan Cheese
Black Pepper

Whole Wheat Chicciole Pasta
Fresh Dill

Pork Tenderloin
Pork Rub:
Dried Tarragon
Ground Coriander
Nutmeg
Paprika
Salt
White Pepper Corn


Pork Preparation:
1.1 1/2 teaspoon of tarragon, 1 1/2 teaspoon of coriander, 1 teaspoon of nutmeg, 1 teaspoon of paprika, 1 teaspoon of white pepper corn mixed to make rub. Cut the meat in half inch medallions and sprinkle with salt. Rub the meat with spices. Pan sear in olive oil. For medium cooked meat, about 5-7 minutes.

Mushrooms:
1. Slice white mushrooms and onions. Heat 2 tablespoons of olive oil to medium heat. Add the mushrooms and onions and 1/2 teaspoon of garlic powder to saute. When onions have become translucent, add 1/2 cup of milk. Bring the heat down to medium low. Add about 1/4 cup of shredded parmesan and black pepper. Let sauce simmer until it starts to become less runny and more thick.

Pasta:
Make according to directions.


I hope you enjoy this dish and please share any variations that you like to include. No matter if you are accustomed to the Michigan "Spring" or a dreamer like me, this dish will sooth any kind of rainy day blues.

As always, Pleasant Eating.

Spaghetti and Meatballs

There are so many things I could write about the following recipe, but I need to gather my thoughts. Therefore, I will share the recipe for now, and share my thoughts later.

This recipe fits everyone, the family on the go, the bachelor, the "single lady", the aspiring chef, and of course, even the college student. There are always shortcuts in cooking, therefore, you could cut this down to 20 minutes if needed, but we're going for some authenticity here, so let's roll up our sleeves, put on our apron, and get together in the kitchen.

Here's what you need:

Ground Turkey thigh
Bread crumbs
Carrot
Onion
Garlic powder
salt and pepper
Dried Tarragon
Ground Coriander
Chicken stock (not necessary, but if you have it, great)
Olive oil

Canned "Italian style" tomatoes
Cherry tomatoes (or any other kind of fresh tomato)
Tomato paste
Dried Oregano
Sugar
Salt and pepper
Dried Thyme
Fresh basil (not necessary, but really makes a difference)

The Meatball:

I didn't really measure anything, just portioned it, so the following measurements are an estimate.

Shred one carrot and one onion. Mix 1/2 pound of ground turkey meat with shredded carrot and shredded onion (small), 1/3 cup of bread crumbs, teaspoon of salt, pepper, and coriander, and 1/2 teaspoon of tarragon. Mix this together, set aside.
Turn on oven to 425. Put a pan on the stove with some olive oil and set to medium heat. When the olive oil is warm, shape meatballs and fry in pan just so that each side is seared and brown. Set aside meatballs after you are done.

Line a baking dish with aluminum foil and put the meatballs inside. Pour the water from the canned tomatoes over the meatballs, and about 1/3 cup of chicken stock. Cover with foil and bake. About 25 minutes.

The sauce:

I would recommend doing this with a homemade marina if you have one, but for now, we will do the quick version.

Set a sauce pan to medium heat. Now, TOOL DISCLAIMER, if you have a food processor or blender, follow the next steps, if not, no problem, wait for instructions at the end.
Throw the canned tomatoes and cherry tomatoes into the food processor/blender and puree. Add to heated pan. Add 2 tablespoons of tomato paste. 1/2 teaspoon of oregano and thyme. 2 teaspoons of sugar and 1 teaspoon of salt with black pepper to taste. Let this simmer at medium heat, stirring every 3-5 minutes. You want the sauce to reduce, but not to get dry. If it looks like it's getting dry, lower the heat.

Alright, instructions for the tool-less: Dice your fresh tomatoes and add to the canned tomatoes in the pan. Use a fork to mash them after they have cooked for about 10 minutes. Your sauce will have a different consistency than if you were to puree your tomatoes.

The Pasta:

Do your thing, if it's spaghetti or rigatoni, or linguini, to each his own. Add some of the pasta water to the tomato sauce (about 2 tablespoons). Also, add some of the cooking liquid from the meatballs into the sauce (also 2 tablespoon).

Sauce will be done when the pasta is done. Meatballs should only be in the oven for 25 minutes.

Plate: pasta, meatballs, sauce, fresh basil and grated parmesan....mmmm..mmm..mmm So good, you might even impress an Italian.

The meatballs are tender and full of flavor. They are also lighter on the stomach and body since its turkey meat versus beef. The sauce is sweet, and floral (with the help of the basil and oregano). The fresh tomatoes really make the sauce light and juicy.

This took me about 45-50 minutes to do. Let your kids help by shaping the meatballs, have your husband do the dishes. This is a great dish to make with roommates in college, and its super cheap to put together for a group if you share ingredients. Also, a great dish to make for a date fellas/ladies, especially if she/he loved the movie Lady and the Tramp.

Pleasant Eating!

Just Regular Lunch

One of the greatest things about cooking is that there is always a treat for you in the end. Whether its the first warm chocolate chip cookie that you sneak away, a tiny piece off the roasted chicken leg thats just dripping with herb and butter goodness, or the surprising lunch that you flipped from predictable to amazing with just one ingredient.

Great victories, like the roasted chicken, are in fact by definition, great. They will fill up your memory bank and be passed down generations. But what about the everyday activities that seem to boost your confidence while feeding your belly? I believe that those are the moments that make us who we are in order to achieve the great victories. Never think of your everyday lunch or breakfast the same; think of them as training sessions for the big game (ex: dinner party, grilling gathering, dare I say it, Thanksgiving).

Here's my little victory of the day:

Last night I made vegetarian burritos. Budget has been tight lately so it was a minimalist kind of dinner (I hope I made Mark Bittman proud). I sautéed yellow peppers and onions with cilantro, garlic, cayenne pepper, and s&p (salt and pepper for future reference). I steamed some basmati rice as well. The burritos were assembled with rice, sautéed vegetables, black beans, avocado, salsa, sour cream, and cheese. Here's the interesting part about the cheese. I didn't buy any for the burritos, but I had some string cheese (which is mozzarella) in the fridge, so I grated it and put it on top of the warm rice. Seriously, one of the best mistakes I have ever made. I baked some of the tortilla with olive oil and sea salt and had chips to go with my delicious burrito.

Now onto today's victory, I promise. My boyfriend came home for lunch, and we had about 20 minutes together (it's our 3 and a half year anniversary today...aww..that's us in the picture). Instead of the usual turkey sandwich, we made wraps with the leftover tortillas. Nothing new, has been done before. His wrap was smoked turkey breast, freshly shredded white cheddar, and BBQ sauce, all melted in the microwave. I added Romaine lettuce for some crunch. He will eat anything with BBQ on it, so why not stuff it with extra veggies for my dear carnivore.

I've been craving sushi, I mentioned the budget issue earlier, right? So this is where the avocado came to play. I put together the same smoked turkey breast, same cheese, cucumber slices, avocado, and romaine in the tortilla wrap. The end product? Delicious! Turkey and avocado go so well together. I was surprised by the white cheddar and cucumber combination! If this was dressed up a little, it would definitely fit on a California deli menu. Best part of this, it really didn't need dressing of any kind. The cucumber and avocado keep everything together and the smoked turkey and cheddar are great boosts of flavor. Therefore, this is great for your body as well.

It's a foggy, rainy day here in Michigan, but I just went to my kitchen and had lunch in San Francisco : ) And that is the best victory of my day.

Pleasant eating everyone!