Revision Bunker

I'm in the midst of revisions on multiple projects right now, so that means I keep my head down and there is a HUGE variety of cold cereal at our house. But even I know I can only feed my 3 kids (ages 7 and under), only so much cold cereal before they might need some other food groups. (I know, totally Mom of the Year, right?)

One of my favorite, quick and easy, good for lunch or dinner, meals all starts with some chicken. Leftover chicken from the night before, a rotisserie chicken from the grocery store, some KFC or Popeye's works too. Whatevs.

I grab a few things we always have on hand at our house:
Mayo (lite mayo if you want)
a couple stalks of celery
Craisins (YUM! our kids all love these!)
a couple slices of onion
Paprika
Curry powder
Salt & Pepper
Bread (any kind)

I'm sure you all know where I'm going with this ...

Chop up the chicken, celery, and onions. Throw in a handful of craisins and a scoop of mayo, a dash of  paprika, a pinch of curry powder, and stir. Mix it really well then taste it BEFORE you add any salt and pepper. This really depends on the kind of chicken you use and how well it's seasoned before you added all the other stuff. You don't want to over-season.

Toss all this on top of some bread and EAT.

I know, you probably didn't need a recipe of this, but I think some of us forget the really simple things when we have so much craziness happening around us. A reminder to not think so hard when it comes to that "what's for lunch/dinner?" question sometimes is all it takes for us to remember that leaving the revision bunker to come have a meal with the family doesn't mean we all have to eat cold cereal. A quick forage through the pantry and fridge and you might be surprised what you come up with!

Easy Peasy Capellini

I don't know if you guys have noticed, but I'm a HUGE fan of easy cooking. Things that don't require a lot of work or a lot of ingredients, but that are big time flavorful and family friendly.

It isn't that I don't enjoy cooking, because I do, but when it's a weekday (when I'm not traveling for #dayjob), time's super limited, and you have a lot to get done, I'm in favor of all things that will give me more time to bond with the kiddies, hang with the Hubs, and get in some time to write too!

Here's a recent addition to the easy peasy recipes for a quick and yummy weeknight dinner.

Ingredients

1 lb package of capellini pasta (angel hair or thin spaghetti)

6 Roma tomatoes - chopped

1 pckg fresh Basil - thinly sliced

3 cloves garlic - minced (more if you like more garlic)

salt to taste

pepper to taste

olive oil

1. Cook the pasta per directions and drain.

2. Heat olive oil in a pan. Toss in minced garlic, lower heat to medium, cook for a minute.

3. Add tomatoes to pan, saute for about 5 minutes.

4. Add basil, salt, pepper to pan, stir to combine, turn off heat.

5. Toss pasta into pan and combine.

6. Serve. (We had Italian sausage on the side this day... but that's optional)

Oh, and you can also make the sauce beforehand and freeze as well, reheat and toss in cooked pasta to serve.

Enjoy!

Multi-Tasking: Cook While You Write Without Burning Anything

*waves* Hi there!

I know, it's been a while since I've been over here, but I'm super excited to be back! Things have just been crazy busy, and I think we all suffer a bit from being stretched too thin. What with kids, work, writing, pets, you name it!

For me, cooking is fun, if it doesn't become work. Especially if I can get oodles of other things done while I'm cooking. The easiest, least work, most multi-tasking enabler out there I've found is the slow cooker, aka crockpot.

I've made a lot of easy things in here before, pulled pork, bbq ribs, pot roast ... but when the family wanted something a bit "out of the box" for dinner the other night, and I had some serious writing goals to accomplish, I knew the crockpot was the way to go.

It was a cold wintry night and I wanted something with a little kick to keep us warm. Here's what I found to "make" all day, took me less than 30 minutes to prep, and left me with 8 hours to write, get the house cleaned up, and even sneak in an episode of Supernatural on Netflix:

Jambalaya: Slow-cooker Style

Into the pot you throw

1 box of chicken broth (you know, the tallish ones?)

1 tbls of Creole seasoning, more if you like extra spice, less if you don't

1 Kielbasa sausage, diced

3 cloves crushed garlic, more if you want

1 big green pepper, diced

1 big onion, diced

4-5 celery stalks, diced

1 can 10ish oz of diced tomatoes (my family likes extra tomatoes, so I use 2 cans)

1 lb boneless, skinless chicken, diced (I used chicken tenderloins, but breasts or thighs would work fine too)

1 cup of long grain rice*

Then

You stir everything together, put the lid on, plug your crockpot in, and turn it to high for 8 hours.

Do some writing. Clean, if you're feeling extra motivated. I'm always pro-napping with the kidlets. Oh! And you can never go wrong with some quality time with Dean Winchester.

Then ten minutes before you serve....

Toss in 3/4 lb of peeled, deveined shrimp

Stir, replace lid, turn crockpot to Warm.

A few serving suggestions for you ... and especially involving the * above.

1) Serve in a bowl with some yummy French bread for dipping (we had a bunch of leftover crescent rolls, so I made those instead, still YUM!)

2) Serve over rice (helps with the spice for younger kids)+

*3) Add another cup of rice to the original recipe and serve up like a stew

+4) Serve with a dollop of sour cream on top also helps with spice for the kids (accidental discovery thanks to my 7yo)

I know it's not totally authentic, but my family loves it, and it gives me time to get tons of stuff done (i.e. word goals for the day!!) without having to worry about making dinner!

Hope you enjoy!

Revision Provisions

I don't know about all of you, but I'm a snacker. When the powers that be decided that more smaller meals was healthier than a few big meals, I was pretty excited. That meant I could be all munchy all the time and still be "healthy."

Well, the last few weeks I've been deep in revisions for L'Agent and when I'm in the zone, food is not exactly a priority. That being said, I'm a HUGE fan of food. Would I really be posting on this blog if I wasn't? Seriously.

So during revisions, I'm not too keen on cooking. As opposed to the rest of the time when I am strictly semi-homemade cooking. Unless something on Pinterest tickles my fancy and I make an attempt. But that is a whole other blog post waiting to happen.

Not cooking leads to a general foraging way of life for me. Luckily Husband ensures the chickies and baby bug get real food, but I'm a bit too distracted to be pulled into an actual meal. I know a lot of peeps out there have a few of their favorite snacks to help them through drafting or revisions, or just surviving one day to the next. 

Personally, I'm a fan of pretzels, popcorn, Swedish fish, and carrot & celery sticks. Throw in a KitKat every now and then, and I'm all set. I know, I know, not well balanced, but hey, it's still sustenance, right? And most writers I know will tell you, if it keeps you going while you're in the zone, it's good enough!

*due to some technical difficulties and a new Mountain Lion, I wasn't able to get pictures uploaded ... sorry!* 

So what do you guys like to munch on?

Windy

Celebration Sweets!

Happy September!

And Happy Labor Day! Hope everyone has had a great weekend so far.

For the last few months, I've been going through revisions a plenty on a project, and organizing for a rewrite, but something I'm constantly reminded of by some dear friends, is to always celebrate the small victories. Well, finishing up some revisions was a HUGE victory for me. Not to mention sending kidlets back to school in one piece (and getting back into a semi-functional routine), and getting a few big day job projects wrapped up. 

Well, there's no reason to minimalize any of those victories. So to celebrate those (and let's not mention it was also my kid sister's 21st birthday), bring on the sweets!

Thanks to Pinterest and inspirations a la Sandra Lee's Semi-Homemade view on cooking, especially when you're short on time, this was what things looked like:

The dessert menu included strawberry cheesecake dip, white chocolate Oreo pops, bROLOwnies, and 3 flavors of cupcakes: vanilla, chocolate, and rice crispy. 

Here's my how-tos on a couple of these sweets, shortcuts and all ... *looks around* don't judge my cheating ... lol!

Strawberry Cheesecake Dip

1 box graham crackers

1 package Jell-O No Bake Cheesecake

1 1/2 cups cold milk 

1 can strawberry pie filling

directions: 1) Prepare Jell-O No Bake Cheesecake per directions on box. 2) Pour into center of serving dish. 3) Pour strawberry pie filling on top. 4) Surround with graham crackers. 

In the words of my 4yo chickie ... "Easy-peasy, lemon-squeezy!"

White Chocolate Oreo Pops

1 package of Oreos (Double-Stuf seems to work better)

lollipop sticks

2 packages Baker's brand white chocolate

Sprinkles or small candies to decorate with

directions: 1) Push 1 lollipop stick into the creme filling of each Oreo. Depending on number of broken cookies, 1 package of Oreos should yield ~30. 2) Melt 1 package of Baker's brand white chocolate per microwave directions. 3) Dip Oreo lollipop into melted chocolate, use spoon to swirl chocolate over cookie. 4) Place on wax paper. 5) Decorate each Oreo pop with sprinkles or candies. 6) Refrigerate pops for ~1 hour for chocolate to harden.

I found a short vase we already had, stuffed it with some tissue paper, and stuck the pops into the vase, and voila! Yum!

For the rest of the cheats recipes ;) ... check out my blog later this week!

Windy Aphayrath writes contemporary YA when she's not chasing after her 3 kids, flying all over the country for her day job, or trying to balance out her city girl ways with her outdoorsman husband. She's represented by Logan Garrison of The Gernert Company. You can find Windy at her blog (windyaphayrath.blogspot.com), on Twitter (@windyaphayrath), at facebook.com/windyaphayrath, and pinning away on pinterest.com/windyaphayrath.

Author Interview: Ali Cross & Become

Today I’m happy to welcome Ali Cross to the Pots n’ Pens blog! Ali’s a former opera singer who had a short-lived ballerina experience turned fantastic YA and MG writer who has just released her first novel!

Thanks so much for stopping by today, Ali! Let’s just jump into it J

You just released your young adult novel, BECOME, this past Friday. The story centers around Desi the Devil's daughter, and her search to discover if the good or the bad in her will win out. Can you tell us a bit more about BECOME?

Well, people are not black or white, and neither is Desi. Neither are any of the people in her life. I think BECOME is like a caricature of real life--because we all struggle against our darker sides from time to time. 

As you worked on BECOME, what foods make you think of the book or your characters? Angel food cake or Devil's food cake perhaps ;) ? Does Desi have a favorite food?

Desi needs coffee. The darker the better--and none of those silly frufru drinks, either. Does coffee count as food? In one scene someone gives her a chicken salad croissant sandwich and Desi thinks she's never tasted anything so good.

Being a writer means inspiration can strike at any moment, so sometimes meals aren’t so gourmet. ;) … What’s a favorite go-to for you to get the family fed?

Um. McDonald's? Carl's Jr.? Haha you probably didn't mean that kind of go-to food, did you? Pancakes or waffles are always good! (We love breakfast for dinner around here!)

Haha! I’m so with you on breakfast for dinner! Though, at my house we lean more toward cold cereal! Lol! Anyway, moving on, who has been the best cook you know and what’s one of your favorite dishes they’ve served you?

The mother of my niece-in-law, Wendy is by far the best cook I know but I can't think of a single thing she's cooked for me that I liked better than the other. It seems there isn't any food she makes that isn't awesomely delicious!

What writerly snack food / drink do you keep on-hand at all times?

Sometimes when I'm stuck, a nice cup of hot chocolate helps fill the empty spots. I love Mike & Ike's too. :)

On the other hand, are you a snacky reader? If so, what are some of your faves?

You know? I am not a snacky reader! The words alone are feast enough.

What a great answer! But here’s a toughy for you. If you were marooned on an island and Pots & Pens granted you a wish for only one book and one food, what would you choose?

Oh man. Um, one book. That would have to be THE SUMMER TREE by Guy Gavriel Kay. Thefood? Well, I might as well go out in style so please let me have a box of my favorite fudge.

Yum! Fudge, you so can’t go wrong with that. And finally … what recipe of deliciousness have you got to share with us today?

I'm gonna share the recipe for that delicious fudge I love! I hope you love it as much as I do!

·         2 cups brown sugar

·         1 cup margarine

·         1 tsp vanilla

·         4 tbsp milk

·         4 spoonfuls cocoa powder, large spoonfuls

·         2 cups confectioner's sugar

·          

1. In a heavy pot, bring all but icing sugar to a full boil. Remove from stove.

2. With a mixer add the icing sugar.

3. Pour into greased pan. Refrigerate.

Thanks so much for inviting me to Pots 'n Pens today Windy! It was fun to think about my story from a different angle :)

Thanks again, Ali, for joining us today! Wishing you much success with your book (and hoping I can succeed making this fudge!).

And you can pick up a copy of Ali’s book in paperback at Amazon, for your Kindle, for your Nook, or at Smashwords! 

Happy Reading!

For the Busy Writer

I learned something a few years back when I picked up my writing again: it is amazing what a person can get done in 24 hours.

If you’re anything like me, you are a writer who has far more going on than just your next latest and greatest project. There’s kids and day jobs, doctor appointments, dance classes. Houses and families to maintain and above all, of course, meals to be made and eaten.

I’ve said it before and I’ll say it again: I’m not a fantabulous cook, but over the years, I’ve learned how to get by, especially as things have grown busier. Recently, we added another family member who insisted on arriving about 3 weeks early, which means things are even crazier now as we adjust from being a family of 4 to being a family of 5. To give myself a little extra time here and there, I started a little stock pile of freezer dinners for our family a few weeks ago and here is one that’s a favorite for everyone from my steak & potatoes husband to our picky 3yo.

You don’t have to make things complicated to make them taste good. (And to save yourself time in the kitchen so you can have some more time in the chair to do some writing!) So here you go, and sorry, no pictures this time :(

Ingredients

1-2 lbs of boneless/skinless chicken breast or chicken breast tenders

1-2 bottles of creamy Caesar salad dressing*

½ head of iceberg lettuce, chopped

1-2 hearts of Romaine lettuce, chopped

Directions

The freezer part –

Put your chicken into a zip-top freezer bag. Dump in 1-2 bottles of the salad dressing, depending on how much chicken you’re using. I generally go with a 1-1 ratio: 1 lb of chicken to 1 bottle of dressing. Make sure you label the bag with what you’re making (chicken Caesar salad) before you begin … then squeeze out all the air, seal up the bag, mix around and lay flat in the freezer to begin your stock pile. This will keep for up to 6 months.

The cooking part –

Thaw out the freezer bag in the fridge or under cool running water. Pre-heat oven to 425 degrees. Pour the contents of the bag into a casserole dish. I use a 9 x 13 if I’m making any more than 1lb of chicken. Bake for about 40 minutes, or until the top is a nice golden color and the chicken is cooked through.

The mixing part –

Mix up the chopped lettuce and serve with some chicken on top. The baked dressing becomes a warm, creamy sauce to go over the chicken on top of the lettuce as well.

Super yum and easy to make! This chicken is also tasty served with pasta!

So if you’re looking for ways to save some time and squeeze in some extra writing, why not start your own freezer meal collection?

Happy eats!

*I've had pretty good luck with all brands of creamy Caesar dressing EXCEPT the Great Value one from Wal-Mart. So I'd recommend against that one, as the dressing tends to separate in the oven and you're left with a not so tasty looking layer of oil on top of your chicken.

Interview with Tess Hilmo and Some Noodley Goodness

UPDATE (10/21/11): And the lucky winner of the signed copy of Tess' book is COLE! Congrats! I'll put you guys in touch!

It’s Friday, guys! I think a little high-kick and hooray goes without saying, right? And not just because it’s Friday, but I’ve got a fabulous interview to share with you with the ever-lovely Tess Hilmo. Tess’ debut middle grade historical novel WITH A NAME LIKE LOVE (Farrar Straus Giroux, Margaret Ferguson Books) is coming out on September 27! That’s next Tuesday, guys – Mark  your calendars!

Tess is an author, friend, family girl, maker of salsa and lover of curry. 

So firstly, thanks so much for taking the time to talk to us during this super-busy pre-release time! We’re just days from WITH A NAME LIKE LOVE hitting the shelves, how exciting! The book takes place in the south, where food is a big part of life, can you tell us a little more about the book and what foods we’ll be getting a taste of?

WITH A NAME LIKE LOVE is a middle grade mystery full of heart and soul, set in 1957 Arkansas. The family is a traveling preacher’s family, so meals aren’t fance but there is a chicken noodle soup with homemade noodles, chocolate cake, shoefly pie and lots of plum jam.

Mmmm, you had me at chicken noodle soup and chocolate cake J

Now being a writer means inspiration can strike at any moment, so sometimes meals aren’t so gourmet. What’s a favorite go-to for you to get the family fed?

We have a joke in our home. The kids will see me writing and ask, “Is it fix-your-owni again tonight?” (It rhymes with macaroni). I wish I could say I have premade meals at the ready but, honestly, there are many nights when they end up making me dinner. That’s the blessing of having kiddos just a bit older.

Duly noted: writers – train your children to cook early so they can make YOU dinner ;)

That’s great the kids cook for you sometimes! That being said, who has been the BEST cook you’ve ever known and what’s one of your favorite dishes they’ve served you?

My husband’s grandmother, hands down. She passed away a few years back, but when she was with us she always cooked classic American fare steeped in love. My favorite was her Sunday potroast. Perfectly tender with lots of her famous chili sauce!

What writerly snack food / drink do you keep on-hand at all times?

Chocolate covered cinnamon bears get me through tough writing days. They are the bomb!

On the other hand, are you a snacky reader? If so, what are some of your faves?

I don’t snack much when I’m reading but I do love an ice cold diet coke to sip on.

Okay, so if you were marooned on an island and Pots & Pens granted you a wish for only one book and one food, what would you choose?

My favorite read is THE WITCH OF BLACKBIRD POND by Elizabeth George Speare. That and some curry chicken or tikka masala would make my island stay paradise.

And of course, the recipe!

The secret to out of this world chicken soup is to make your own noodles. It’s easy and fast. Big impact, minimal work – that’s what I like. My main character’s mother makes these noodles for her soup in the novel and it is the perfect balm.

Thanks for sharing the recipe for the noodles, Tess! I can't wait to try it with my own chicken soup recipe!

Homemade Noodles for any chicken soup

1 cup flour

1 egg

1 tbs water

Quick Chicken Soup

1 already cooked rotisserie chicken from the grocery store

1 onion

2-3 carrots

2-3 stalks of celery

2 quarts of chicken stock

1 quart of water

1 tbls dry Thyme

salt and pepper to taste

olive oil

Starting with the chicken soup base (and really, Tess told me you can use any basic chicken soup recipe you've got to go with these noodles. This is just my quick semi-homemade recipe, so feel free to use your own!) the water and chicken stock go into a pot over medium heat. 

While that starts to simmer, take the rotisserie chicken and basically separate the meat and skin from the bones. Put the bones into the simmering stock for added flavor along with the Thyme. You can also include the skin in this stage if you don't want it in the finished soup. My kids like the skin in their soup so I save it with the meat. Shred up the meat and set aside.

Chop the carrots, onions and celery. In a separate pan, heat a bit of olive oil and saute the vegetables for about 10-12 minutes or until they begin to soften.

Strain out the chicken bones (and skin if you included) and discard.

Once the vegetables are done, add it to the simmering chicken broth.

While this was simmering, I turned to Tess' instructions for the noodles.

Put the flour in a bowl, drop in the egg, then stir in water. 

Dough should be fairly dry and not too sticky . . . adjust as needed with sprinkles of flour. Roll out to ¼ inch thick on floured board and cut into wide strips – I like about 1 inch wide and 2 inches long. 

At this stage, I added the chicken and chicken skin into the boiling broth, a few minutes before I tossed in the noodles :)

Dump the noodles into your boiling soup and cook for 1-2 minutes; the noodles are finished when they float to the top.

And if sharing her homemade noodle recipe wasn't enough, Tess is kindly donating a PERSONALIZED SIGNED copy of WITH A NAME LIKE LOVE to a random commenter on this blog post! That's right, you don't have to do anything but make a comment! The contest is going to run from now through midnight, Mountain Time on Tuesday, September 27 -- The big release day!

Thank you so much, Tess!

So spread the word. Come for some noodley goodness and you could be getting WITH A NAME LIKE LOVE in your mailbox, signed just for you!!

More Than A Flavor of the Week

I'm a muncher. It's not the healthiest habit to have, but then again, I've heard the saying that 6 small meals is much better than 3 big ones, so maybe it's not all bad.

Except maybe when I'm reading. When it comes to reading, I'm a muncher who is a total sucker for suggestion of food and books alike. So when my sister handed me a little book called FLAVOR OF THE WEEK by Tucker Shaw (Hyperion, 2005), little did I know what I was walking into.

The book's been out for some time now, but with a title like that and a chocolate-covered cover to boot, I figured I didn't have much to lose. Besides, I needed a little vacation reading.

The story follows Cyril Bartholomew who secretly loves to cook and is secretly in love with his lab partner Rose Mulligan. All is well until Cyril's best friend, and the only one who knows of his cooking-love, the uber-cool Chris decides he's interested in Rose as well, and starts masquerading Cyril's cooking as his own in an effort to impress Rose. Clearly it's a love triangle, but it's a love triangle completely built on FOOD!

Through out the book, though, not only is the food discussed, but the pivotal recipe that defines each chapter is given at the end of each chapter. Like the Kitchen Sink Cookies that Cyril made, but Chris gives to Rose when he's first deciding he's interested in her - making her think Chris is the cook. Or the soup that Cyril makes and secretly gives to Rose because he doesn't want to break the cardinal rule of coming between his best friend and the girl.

Honestly, the foods discussed and the recipes given added a whole extra dimension to the story that I don't think would have been there if that wasn't there. Cyril's passion for food and his emotions are expressed through vivid descriptions of scents and spices and the involvement in each recipe he makes.

This is my first day back from vacation, so I've not yet had a chance to try any of these recipes out, but with names like No Chicken Chicken Soup, Whipped Hot Chocolate, Spicy Tomato Soup and Pear Charlotte, you guys can bet I'm stoked to get started!

Pictures of cooking soon to come. I swear! . . . So are there any books you've discovered that are filled with some yummiliciousness that you want or have tried out??

Meet the Contributors: Windy Aphayrath

I'd like to preface my intro with a very firm, I'm not the greatest cook in the world. I'm not even the greatest cook in our house. Husband is far more skilled than I could ever imagine to be. But that's a story for anther time.

For now, just know I'm getting better every day and I like to be in the kitchen far more than I used to, especially since I now know how to do more than just the dishes after a meal. :o) My cooking leans toward the more simple, measurements by eye, and most of the time pretty kid-friendly. The reason for this comes a lot from growing up with two full-time working parents and siblings a lot younger than me that I had to care for. (My sister's 11 years younger than me, my brother a year younger than her.) Similar to the main character of one of my wips, who's left to fend for both herself and her significantly younger sister oftentimes, learning to cook was more a necessity than anything else.

Now, being a full-time working mom with two young kids, a husband who, while he's the better cook, also works graveyards so cooking is often left to me, and a spastic dog that sometimes gets into everything, I just don't want cooking to be another chore. I'm not great at making up recipes, but more often than not, I like taking a recipe and giving it my own spin.

So let me share with you a super quick and easy, family friendly recipe that is a big hit if you have guests as well, since you can totally dress it up and make it look even more fancy!

Garlic Pasta with Mushrooms and Sun-Dried Tomatoes

Ingredients

1 lb angel hair pasta

4-6 garlic cloves (depending on size and how much you like garlic)

12 oz jar of sun-dried tomatoes

6 large button mushrooms - chopped

olive oil (if you get the sun-dried tomatoes in olive oil, you can omit this)

parmesan cheese

salt and pepper

1) Boil your pasta per directions. I nearly always use angel hair pasta, but really, spaghetti or any noodley pasta will work. My family just prefers angel hair.

2) While your pasta's cooking, chop your mushrooms and sun-dried tomatoes.

3) And crush your garlic. Okay, so I'm not really huge on kitchen contraptions. I come from a family of immigrants who've learned to live with very little, so I've got a certain level of cynicism around kitchen gadgetry, but I do have to say, Pampered Chef, how I do love my garlic press.

Yes, that's an entire unpeeled clove I just dropped in there.

That's 6 cloves of crushed garlic and my hands don't smell garlicky AT ALL! We love our garlic in this family. So, umm, this may not be the best meal to have on a first date ... just saying.

4) Your noodles should be done now, so go ahead and drain them.

5) Over medium heat, put about a tablespoon of olive oil - or use the olive oil from the sun-dried tomatoes- into a pan and sautee up your mushrooms for about 5-7 minutes, or until they're soft. Adding a dash of salt and pepper. Toss in the sun-dried tomatoes and garlic and turn off the heat.

6) Add the pasta and toss it all together.

7) Serve it up with a sprinkle of grated parmesan and some chopped fresh parsley. And a fork.

Then eat it on up!!

My favorite thing about this recipe? Here's a few other variations I've done with it this--

feta cheese with sun-dried tomatoes

feta cheese, sun-dried tomatoes, roasted red peppers

sun-dried tomatoes, mushrooms, onions

sun-dried tomatoes, mushrooms, fresh grape tomatoes

Hope you enjoy it!