September Meals

As always, when September rolls around, we suddenly find ourselves busy, like many of you, juggling school schedules, sports, activities, and more. Then throw in a few back-to-school-nights, and the question becomes not only, "what am I going to feed them?" but "WHEN am I going to feed them?" We really enjoy sitting down to a family meal, but it is just not always possible. So I try to look at about 2 weeks worth of our schedule and plan for meals when we can sit and eat together, and plans for eating in shifts. I also plan for days when I'll be able to do some work on the meal before I put it on the table, and for days when I need it to be good to go whenever we walk in the door. So for the first few weeks of school, here are some of the meals we have gone with - it is a mix of some old favorites and some new ones that I pulled from websites and/or magazines. Overall, I'd have to say my family has been pleased.

Old favorites:

Baked Stuffed Potatoes - This is always a favorite in my house and the best part is that it can be easily tailored to individual tastes (and what I happen to have on hand). I bake my potatoes, then slice them in half and scoop out the insides. I mix this with a little butter, milk and salt... AND some steamed, chopped broccoli and cauliflower. It ups the veggie factor of the meal, plus I get to mound the inside on the potato when I refill which just makes it looks so pretty (see photo). Also, if I offer the veggies as a topping, the kids have the option of NOT putting it on, but when it is already inside it, it is a done deal. I usually also add in some shredded cheddar cheese because when I pop it back in the oven, it gets nice and melty. YUM. Then I serve with toppings. Some great ideas: bacon, sour cream, chives, chili, more veggies, more cheese, salsa, and anything else you can think of that your family might enjoy. Serve with a salad and we are good to go!

Chicken Divan - I know we have the recipe on here somewhere. An old family favorite. I have switched from using cream of chicken soup in the sauce to using cream of broccoli soup. AND I always double this - one recipe for dinner, one for the freezer.

Black Bean Soup - This could not be easier and is another recipe that changes based on mood and/or what I have in, but is always a hit at my house. I usually drain and rinse about 3 cans of black beans, add in salsa or diced veggies and a can or two of diced tomatoes, some seasonings, some broth. I like it a little chunky, I usually use my immersion blender to make it soup-like, but still leave some chunks and add cilantro in at the end. I usually serve this with quesadillas and toppings for the quesadillas or soup, such as corn, tomatoes, avocado, cilantro, diced onion, salsa, sour cream. 

Tomato Soup & Cheesy Breadsticks - Much like the black bean soup, I throw in a mix of canned tomatoes, broth and veggies and blend. Then I wrap 1/2 mozzarella cheese stick in a crescent roll and bake for time on can. So easy, so yummy. Family favorite! (One of the new recipes I came across adds bacon and white beans to a tomato soup. May have to try this)

Korean BBQ Flank Steak - This recipe is also on the site. It is from Aunt Sarah on a visit a few years ago and has been a go-to grilled steak recipe here since. We love this one and the leftovers are great for a steak salad the next day for lunch.

Fajitas/Tacos/Burritos - Some version of wrapped Mexican-style food, choose meat, fish, bean or veggie and put it together as you wish. Easy to please everyone.

Some New Quick & Easy Favorites:

Thai Pork Wraps - I posted about this recipe that we found in the September issue of Rachael Ray's magazine and it is now a must-have in the rotation. I made our second batch last week and froze in single-size servings to be pulled out when needed before or after practices, etc. to accommodate different schedules. As I was packaging it, Holland came in and asked if she could have a bowl before soccer practice that day. 

Pan-fried Chicken - Marinade: 3 TBSP canola mayo, 2 TBSP low-sodium soy sauce, 2 TBSP fresh lemon juice, 1 TBSP chile pase. Marinate chicken breast in this for at least 15 minutes. Then dredge in 1 1/2 c panko bread crumbs. Heat large nonstick skillet over med high and cook chicken in two batches, 4 minutes each side. The flavor was great. Next time I'll try baking, though. 

Skinny Scampi - Spaghetti squash, cut in half, cut side down in large microwavable dish, add 1/3 c water and microwave on high until tender, about 10 minutes. Remove seeds. Meanwhile, heat 1 TBSP olive oil over med heat, add 1 chopped red bell pepper and 1 chopped clove of garlic and cook about 3 minutes. Add 1 1/2 lbs. large shrimp, peeled and deveined; 1/4 c vegetable broth and 1 TBSP fresh lemon juice and cook, tossing occasionally, until the shrimp are firm and pink, about 5 minutes. Stir in 1/4 tsp. lemon zest and 2 tsp. chopped flat leaf parsley and remove from heat. Using a fork, rake the spaghetti squash lengthwise to remove the flesh. Toss the squash with 2 tsp olive oil, season with salt & pepper. Serve shrimp on top of squash (serves 4).

Lamb & Turkey Burger - From Cooking LIght, this recipe had mixed reviews, but some are never going to like lamb, and some are never going to like burgers. Those of us that enjoyed it, really enjoyed it. I did not use the sauce with the recipe and instead did a chop of cilantro, mint & parsley, mixed with a little lemon juice and mayonnaise. We served it with a tomato-cucumber salad - thinly sliced cucs and tomatoes, tossed with chopped parsley, olives, lemon juice and olive oil. A bigger hit than the burgers with some!

Hope this gives you some ideas of new recipes to try. Would love to hear some of your favorites.

Inspiration from the Produce Aisle!

Although I enjoy cooking, too often the planning, shopping and preparing, not to mention the cleaning, becomes a chore and is not so enjoyable. Lately, I have felt very uninspired and uncreative, and I've felt like our meals have shown that. This week began not much differently, except that it was so hot on Tuesday when I went shopping that I just went right to the produce area and loaded up on fresh fruits and veggies. Thus, my week was born and we have had a week of salads and sandwiches.

The best part, it has been one of those weeks that I have done well thinking ahead and prepping extra to make the following days a little easier. Yeah. 

Tuesday - Grilled steak, peppers and onions sandwiches with salad
I shopped, came home and prepped fruits and veggies for the week and marinated steak and chicken breast. 

Wednesday - Make Your Own Tacos
I cooked some bacon and grilled some chicken breast first thing in the morning.

Make you own tacos: sliced grilled Chicken breast, avocado, tomato, Corn & Chili Salsa (trader joe's), black beans, sour cream and salad

Thursday: Sandwiches
BLTs (Bacon that I cooked Wed) &/or chicken and apple salad (reserved some chicken breast from Wed), black bean salad (beans, avocado, tomato and corn & chili salsa - all leftover from make your own tacos), roasted baby potatoes

I'm not sure what we are having tomorrow, but I boiled the baby potatoes (white, red and purple - so pretty) and then roasted half for Thursday's dinner. The other half I chopped and put a little olive oil and vinegar on and am planning to turn into a potato salad to accompany something, probably grilled.

What's for Dinner this week?

We have a busy week (if 1/2 of our activities aren't rained out). I'm feeling spent on creativity and am wondering what wonderful meals you are all having this week? Please share!

Countdown to Thanksgiving

Day 1: Here’s my menu, here’s my timetable. We’re going to the Thanksgiving Day Football game at 10 o’clock tomorrow morning, so I want to have everything done ahead and get the turkey in the oven by 8 am (remember, my 24-lb bird will take 4½ to 5½ hours to cook, always anticipate the longer time, you can tent it with foil to keep it warm for longer if you need to, and add ½ an hour for it to set before carving, this is Residual Cooking Time, the meat continues to cook once it’s removed from the oven).

Thanksgiving menu
Cocktail: Pumpkin martinis

Appetizers:
Prosciutto-wrapped asparagus
Spinach-and-artichoke dip with pita chips
Del’s deviled eggs
Cheddar-stuffed mushrooms
Hommus and tabouli with fresh Syrian bread from Methuen because we can’t get it here in Newburyport

First course: Antipasto with Nonni’s pickled peppers

Second course: Del’s cheese-and-meat-stuffed shells

Main course:
Turkey with stuffing and gravy
Make-ahead mashed potatoes
Butternut squash casserole
Creamed onions
Turnips mashed with brown sugar
Green bean casserole
Auntie Cee’s cranberry jello mold
Nonni’s green salad
Cranberry relish and jellied cranberry sauce

Dessert:
Del’s apple pie with vanilla ice cream
Auntie Cee’s pumpkin pie with whipped cream
Death by chocolate
Michael’s fudge
Alden Merrel Meltdown brownies
Roasted mixed nuts
Fennel

Timeline
Wednesday

• Bake potatoes for make-ahead mashed potatoes
• Brine turkey
• Prepare green bean casserole, stuffing, fudge (the fudge could have been done ahead, but I just decided to add it to the menu today), and death by chocolate (the chocolate cake has been soaking in the Kahlua since Monday evening). (Fortunately, I doubled up on my other apps and sides when I was doing Thanksgiving prep for clients earlier this week so they’re done already.)
• Scoop flesh out of cooled potatoes and mash with butter and cream. Add an extra ½ to 1 cup of cream when you think they’re perfect, then they’ll be light and fluffy when you reheat them Thursday.
• Set table and label serving dishes so everyone can help tomorrow when it’s time to get the food on the table while it’s still warm.
• Test pumpkin martinis. (It’s all about quality control.)
  
• Remove turkey from brine and place on rack over baking sheet in fridge, uncovered, overnight, to dry out flesh.

Thursday

7:00 Bring turkey to room temperature and preheat oven to 425°.
7:30 Rub turkey with butter, sprinkle liberally inside and out with salt and pepper.
8:00 Stuff turkey and place in oven.
8:30 Lower oven to 325°.

Remember you’ll want an easy—and light—breakfast that won’t make a big mess in the kitchen and cause extra clean-up. Then we’re off to the football game. When we return, we’ll set out the cold appetizers, heat up the others, then start heating up the other dishes. We’ll sit down to the antipasto at about 1 pm, and move through the day, loosing our belts as we go.

Countdown to Thanksgiving

Day 5: Does salad have a place at your table? Several years ago, my sisters, my sister-in-law, and I had a long e-mail exchange about salad at Thanksgiving. I think it started when one sister was asked to bring a salad to her husband’s aunt’s for dinner. We were stymied, salad had never had a place on The Traditional Dunican Family Thanksgiving Table. Our meal would begin with lots of appetizers, because we always ate later in the day (about four o’clock). And our table was all about the sides: mashed potatoes, stuffing, sweet potatoes, turnips, parsnips, carrots, creamed onions. There was just no room for salad.

So, there we were, what salad to serve with Thanksgiving dinner? It went something like this:

Eileen: I'm bringing salad to my in laws for Thanksgiving. Still haven't gotten to the idea that salad is for Thanksgiving but they want one. I found this one. It sounds good to me but I was wondering if the cranberry would be over kill or good to keep similar tastes. Also would you add any other veggies to it? Any ideas are helpful.

Jamie's Cranberry Spinach Salad
Servings: 8

1 T butter
3/4 c almonds, blanched and slivered
1 lb spinach, rinsed and torn into bite-size pieces
1 c dried cranberries
2 T toasted sesame seeds
1 T poppy seeds
1/2 c white sugar
2 t minced onion
1/4 t paprika
1/4 c white wine vinegar
1/4 c cider vinegar
1/2 c vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Katie: If you have to have salad, this one sounds great. I think the cranberries will be great, not too much. You may want to add one yellow and one orange bell pepper to add to the "fall-ish-ness" of the salad; they're pricey, but the color and crunch they add to the salad are worth it. Also, I'd use hazelnuts rather than almonds, but whichever nut you use, I'd dry-saute them in a saute pan, not cook them in butter in a saucepan. You can put them in your toaster oven for one ding too (but sometimes they burn that way), you want them to be just lightly browned. Fred's family always has his Mom's salad at Thanksgiving too, although, more than once, we've found it in the fridge as we're putting away the leftovers.

That was most of The Salad Exchange. The rest was about the merit of appetizers beforehand, or leaving room for the dinner itself. Weigh in, what does your family do?

Countdown to Thanksgiving

Day 6: What else goes on your table? When we were growing up, our holiday dinners always started with fruit cocktail, and there was always a relish tray with celery, black and green olives, and pickles on the table. My husband’s family always starts with antipasto (his grandmother’s delicious pickled pepper recipe and Italian cold cuts), then moves on to pasta (this year it’s Del’s stuffed shells), then the turkey dinner. It’s funny how people fall into patterns: My husband and one of my sons pass on the pasta, or do a very small serving to save room for the turkey; my brother-in-law and another of my sons do more pasta and only a token amount of turkey dinner. I love that there is enough variety to make everyone thankful for Thanksgiving dinner.

Countdown to Thanksgiving

Day 7: Ready, set, ... Bake! You can tell all the veteran bakers this time of year, because their grocery carts are overflowing with flour and sugar and other staples for baking. The couple of weeks before Thanksgiving, most baking goods go on sale, and the veterans stock up.

Your desserts can be started ahead of time, when you’re not doing a hundred other things, and stored in the fridge or freezer for Turkey Day.

Countdown to Thanksgiving

Day 8: Clean out your refrigerator. Before you can bring home the groceries and get cooking, you need some room. It’s a great week to feed your family from the fridge & freezer. Be creative, be firm. You’re going to need the room. I plan my fridge-cleaning day for trash day, so the stuff’s not hanging around getting ripe.

Another way to save fridge and freezer space is to have guests bring some things that take up space there, like salad (if you go there, see a post on that later this week) or ice.

Countdown to Thanksgiving

Day 9: Let’s talk turkey. For starters, Butterball turkey has a great site to help you get through cooking your first turkey or refresh your memory if you only do it once or twice a year. Use their tools to help you:

• Plan perfect portions. This tool allows you to indicate the number of adults, the number of children, whether you’re big eaters or light eaters and whether you want leftovers or not, then it tells you how many pounds of turkey you need and how many cups of stuffing. For 11 adults and 2 children (my teenagers are counted as adults, they eat more than I do, and we want leftovers), we need 24 lbs of turkey and 18 cups of stuffing. Bear in mind that the larger the turkey, the more bone you’ll get too, so you might want two 12-lb turkeys if you have the room in your oven.
  
  
• Figure out how long to thaw. This tool has the refrigerator option, or what I call the Last-Minute (or Oops!-I-Forgot-To-Put-The-Turkey-In-The-Refrigerator) option. The refrigerator option is definitely the set it and forget it method, the way to go for a stress-free holiday. But, we all forget sometimes, and it’s nice to have the specifics for the cold-water option too. My 24-lb turkey will take 6 days to thaw in the refrigerator, so I put it there yesterday because I want to brine it before I cook it on Thursday. (More on brining later.) Your thawed turkey can stay in the refrigerator for 4 days before you cook it.
  
  
• Figure out how long to cook. This tool gives you the amount of time it will take to cook your turkey if you roast it in an open pan in a 325° oven; it gives you the option of stuffed or unstuffed. My 24-lb turkey will take 5-5½ hours stuffed, 4-4½ hours unstuffed. That said, there are as many ways to roast a turkey as there are side dishes on my parents’ Thanksgiving dinner table (and, in case you’re wondering, that’s alot): Not just stuffed or unstuffed, brined or unbrined, breast-side-up, breast-side-down, start in a hot oven and reduce heat, start in a low oven and increase heat, cook steadily in a moderate oven, tent with foil at beginning, tent with foil at end, don’t tent with foil at all, cook in a covered roaster, rub with butter, rub with olive oil, don’t rub at all, put liquid in roaster, ... I prefer to start my turkey in a very hot (425°) oven for the first half hour, then lower it to 325° for the remaining time.

Brining a turkey is soaking it in a salt-sugar-water solution before roasting. The advantage it gives to the bird is that it moistens and flavors it on the inside, not just the outside. Cooks’ Illustrated magazine has a great “Basics of Brining” article online. When it comes to turkey, especially The Thanksgiving Turkey, I think simpler is better, so I use their basic brine, with minor modifications.

To brine my 24-lb turkey, I will use 2 gallons of brine, and allow it to brine for 8 hours. To make 2 gallons of brine, combine 2 gallons cold water, 4 cups kosher salt, and 4 cups brown sugar and stir to dissolve salt and sugar. You can add herbs and spices, peppercorns, rosemary or thyme sprigs, bay leaves, if you like, but I’m going the Taste The Turkey route this year.

If you’re brining a smaller bird, you can reduce the amount of brine accordingly, they guideline is to use 1 quart of brine for one pound of meat, but not to exceed 2 gallons of brine. Now clearly, I will not be able to find a container that will both contain the bird in the brine and fit in my fridge, so I will use a cooler, kept cool with ice packs while I’m brining.

Once brined, you’ll want to dry the turkey so that the skin will be crisp, not soggy, when roasted. If time allows, it’s best to air-dry the turkey, uncovered, on a rack on a baking sheet, in the refrigerator overnight.

If you stuff the turkey, you’ll want to stuff cold or room temperature stuffing into a cold or room temperature bird just before roasting, and once roasted, remove the stuffing immediately.

It’s a good idea to let the turkey come to room temperature before roasting it. You can let it sit on the counter for 2 hours to do this safely. When you’re ready to put the turkey in the roaster, tuck the wing tips under the body of the bird, and place turkey breast-side-up in a roasting pan. Season inside of bird with salt and pepper. If you’re going to stuff the turkey, do it now.

Cross the legs over one another and tie them with butcher’s string. Rub the turkey with butter and season salt and pepper. Place the turkey in a heavy roasting pan with sides at least two inches high. You can use a roasting rack to keep the turkey from sticking to the pan.

As I said earlier, I like to start at high heat, and reduce to low heat, to do so preheat your oven to 425° and roast the turkey for 30 minutes. After 30 minutes, reduce the oven to 325°. Roast for another 4-5 hours. After 4 hours start checking the temperature of the thickest part of the thigh with an instant-read thermometer (avoid the bone). When the temperature of the thigh has reached 165°, it is safe to take the turkey out of the oven.

Let the turkey rest 30 minutes before carving. I move the turkey to foil on the counter or to a cutting board so I can make my gravy directly in the roasting pan while the turkey’s resting. This is also a great time to get all your side dishes into the oven to get them warm.

Martha Stewart’s web site has great articles on how to roast and how to carve a turkey. The USDA has good food — specifically, turkey — safety guidelines.

Countdown to Thanksgiving

Day 10: Getting prepared.

• Firm up your guest list. Call and confirm as necessary.
• Read through all the recipes and make your preliminary shopping lists and to-do lists.

Double-check your serving pieces, equipment, and utensils. My sister lays out her serving pieces with a Post-It Note inside indicating what will go there, that way she doesn&rquo;t forget anything at the last minute. If you don’t have something you need, you don’t necessarily need to buy it, if you only use it once a year, consider borrowing it.

Think about your centerpiece, table setting, and any other decor you might need.

• Shop for staples and equipment. Green produce and other fresh foods will wait until next week, but you can buy root vegetables now, while the selection is better. You can buy the cranberries, and put them in the fridge or freezer.
• Take your linens to the dry cleaner or press them yourself. You don’t want to be ironing at midnight on Wednesday.
  

Countdown to Thanksgiving

Day 11: Plan your menu and order your turkey. Thanksgiving is 11 days away, if you haven’t given any thought to what you’ll serve (or bring with you, if you’ve been invited elsewhere), now is the time. Many supermarkets and specialty stores have a two-week sale that runs through Thanksgiving weekend, take advantage of that — and the relatively empty stores — now. (Mind, I say “relatively empty” because some of the shopping craze has already started, especially among the bakers. So if you can’t find something on the shelf, ask; chances are they have it, they just haven’t gotten around to restocking it.) If you need some inspiration for menu, check out my menu for both traditional favorites, and new ideas to shake things up a little. Also make use of cooking TV shows and web sites, such as www.foodtv.com, epicurious.com, and allrecipes.com.

When you’re planning your menu, keep in mind the following:

• The food doesn’t need to be fancy. Thanksgiving is my favorite holiday because it’s all about the family and the food, but you don’t need to go overboard. People look forward to your signature dishes, don’t apologize for making the same menu as last year, or just throw one new recipe in the mix.
  
  
• It’s a long day of eating, don’t go overboard on the appetizers. Something to tide people over is fine, but don’t make a meal of it.
  
  
• The turkey will be large and will be in the oven the longest, and until the last 30 minutes before you carve it and serve it. Plan side dishes that can make use of that half hour of turkey resting time to be cooked or reheated in the oven.
  
  
• If you’re making gravy, that will be happening during that 30-minute turkey resting time as well, so don’t plan on a lot of hands-on sides.
  

Finally, if you’re planning to serve a fresh turkey, order it today.

I just found this link on 30 Fall menus on myrecipes.com today. It’s really a recipe a day for the month of September, but since September hasn’t really felt much like Fall anyway here in Newburyport (I love Indian Summer!), maybe you can use these ideas to get you through the month of October.

Fun & Easy Meals for Kids

My husband will be traveling next week, and I will still have to be shuttling the kids back and forth from events, so I need thing that can be ready when we walk in the door, ie. crockpot meals, or shortly after we arrive home, or in-between runs.

Any fun, tried-and-true meal ideas? I usually try to make fun meals when George is away, but I'm not sure I can keep that up for a week...

Back to School...

and back to after-school activities. What is everybody making to get through busy nights?

Summer Recipes

Now that summer vacation is here -- regardless of what the weather is saying -- I want light, fresh food. What are your favorite summer recipes?

It’s Monday morning and there is NO FOOD IN MY HOUSE. Ugh. Since I need to get everything, I decided to get organized first, and do a little menu planning for the week.

Let’s help each other out ... what are you planning?

At Chez Habib, we’ll be eating on the run (or late, and therefore light):

Monday - Italian tomato and bread salad with grilled round steak (dinner in shifts, but it’s a nice day out and we watched the Food Network Steak Grilling Challenge last night — if you haven’t checked it out, Sam’s Club has great round steaks)
Tuesday - Cinco de Mayo Chicken and black bean enchiladas (we’re also bringing appetizers to the baseball game to have a little moveable fiesta)
Wednesday - Caesar salad with grilled chicken breasts (dinner in shifts again)
Thursday - Ratatouille (dinner in shifts again)
Friday - Grilled pizza (what are your favorite toppings?)

Share, share! Your menu this week may be my menu next week.

What's for dinner this week?

I am looking at our schedule for the week, and like many of you, I will be spending a lot of time driving to various activities, practices, games, etc. Added to that, this week, my husband (who almost never has to travel) will be traveling some. So, I am trying to plan my menu for the week to accommodate the days we may need to eat on the run, eat early or eat late. Here's hoping advance planning will help my week run a bit more smoothly.

I always love to hear what others are doing for inspiration -- what are you making for dinner this week?

What's for dinner this week?

I find that when I plan my meals and base my shopping list on them, my weeks is so much easier. So, I am trying to plan my menus for the week ahead. I am also trying to add lots of veggies to our meals, so after I shop and grab what looks good I'll let you know how I did.

Mondays are Religion days, so I feed the kids early and then G and I eat later. Most nights we all eat together and I try to do a combination of meals in the week of things George and I will enjoy, and some things the kids will enjoy. Tonight, I am going to do Turkey Meatball sliders. The kids have never been meatball wedge (hero, subs, whatever you call them) people, but I am thinking with smaller rolls they might get into it. Plus, I can keep the meatballs in the crockpot so they are ready for the kids, and still good when George and I are ready to eat.

Other than that, I am looking at Chicken picata or Tandoori chicken with spinach and rice, Lamb kebabs with sweet potatoes and butternut squash, eggplant and pasta, and I think I'm going to try those pizza bites I posted in an earlier post. 

Would love to hear what you are all having.

What's for dinner tonight?

I am always looking for inspiration in what I want to make for dinner and would love to hear what others are doing. So, what is your family having for dinner tonight?

We're having stuffed shells and salad tonight. If I get motivated, maybe I'll let my little ones help me make some bread dough and we'll have fresh bread and a salad with it.

Welcome to the virtual dinner group

I’ve had a dinner group with my neighborhood friends for several years now, and my sisters (far-flung across the U.S.) have often said they wished they could join us.

A few years ago, my sister, Maureen and her friend, Jenner started up an email list of friends and family with whom they’ve often shared recipes, and gone to for the answers to everything from “How do you feed your family at night when you don’t walk in the door until 5:30 and you have a soccer game at 6 and piano lessons at 6:15 ... on opposite ends of town?” to “What’s your Thanksgiving menu this year?"rdquo; to “Remember that punch you made for the kids at Mom & Dad’s anniversary? What was the recipe?” That email list grew as friends and family added more people to the distribution (they told two people and they told two people and they told two people and so on and so on).

From that email list, this blog was born. We want to share our recipes with one another in a more interactive forum, and we want to share them with you. We hope you'll share with us too. So come on in to our virtual dinner group, pour yourself a glass of wine and let’s start cooking together.