Grilled Pork Chops, Macaroni with Arugula, Feta, Pignoli and Golden Raisins, and Buttermilk Banana Chocolate Chip Muffins

Phew, it's been one of those weeks.  Trevor's been sick, I've been crabby and Cindy's been spazzy.  We're all out of whack.  Last night we finally got things back in order with delicious grilled pork chops fresh from the Farmer's Market.  I threw together a pasta salad which ended up being rather awesome: peppery baby arugula (also from the FM), golden raisins, toasted pignoli, goat feta, black olives, parmesan, olive oil and lemon juice tossed with cooked macaroni.

I also baked muffins this week for the first time in a loooong time.  Thank you Katherine for my muffin tins!  I found a recipe for banana chocolate chip muffins, and modified it slightly by using a mixture of white and whole wheat flour and substituting buttermilk for regular milk.  These muffins were decious, though I may want to fiddle with the recipe a bit.  I think they needed more than two bananas.  Muffins are very easy to make, and keep better than pancakes and some other breakfast pastries.  So, if you have a few minutes to spare in the morning, this is a great way to give yourself a great breakfast for the rest of the week!

Buttermilk Banana Chocolate Chip Muffins

Makes 12

Ingredients:

3/4 cup white flour

3/4 cup wheat flour

1 1/2 teaspoons baking powder

1/2 cup sugar

1/4 teaspoon salt

2 ripe mashed bananas (or 3?!)

1 large egg, gently whisked

1 stick (1/2 cup) unsalted butter, melted

3/4 cup milk chocolate chips

Directions:

Preheat oven to 350.  In a large bowl, whisk together flours, baking powder, sugar and salt.  In a separate bowl, mash banana.  Stir in egg and butter, then slowly stir this mixture in to the dry mixture.  Do not overblend! Gently fold in chocolate chips.  Bake in lined muffin tins (or unlined if you have nonstick) for 25-30 minutes or until tester comes out clean of crumbs.  I topped my muffins with some sparkling sugar before baking, which gave them a nice crunchy top.  

Lamb Chops with Cucumber Yogurt, Slow Roasted Tomatoes and Lemon Potatoes

Being that it is spring I'm trying to cook lean, vegetable heavy based meals to get myself in the bikini spirit! This has been particularly hard since it has been 45 degrees and raining for the past few days. I had some frozen french ribbed lamb chops, which I decided to simply grill and top with the leftover cucumber sauce from my salmon paillard dinner last week. I served alongside lemon butter potatoes and roasted tomatoes.

Lamb Chops with Cucumber Yogurt, Slow Roasted Tomatoes and Lemon Potatoes

• 2 French Ribbed Lamb Chops
• Curry
• Cucumber Topping: See here, add in Greek yogurt to thicken
• 4 Roma Tomatoes
• Fresh Thyme, minced
• Fingerling Potatoes
• Lemon Butter: Lemon Juice, Unsalted Butter, Parsley, Salt (or salted butter, no salt)

Roasting tomatoes is a time consuming but very simple process. I started my tomatoes as soon as I walked in the door, and a few hours later they were ready to eat!

Halve your Roma tomatoes and place on a baking sheet with parchment paper. The parchment will help the tomatoes not to stick. Drizzle with olive oil, thyme, S&P and cook in a 225-325 degree oven for 2-3 hours. Cooking temperature and time varies, I didn't have 3 hours so I cooked at about 325 for 2 hours.

When your tomatoes are almost done cooking, pat the lamb chops dry and sprinkle with curry, S&P. In a grill or saute pan over medium to medium-high heat, cook the lamb chops for 6-8 minutes per side. As I always under cook my lamb, I would recommend using a meat thermometer. For medium rare lamb you want the internal temperature to be 130-135 degrees Fahrenheit.

While your lamb cooks boil your potatoes and toss with the lemon butter. When the lamb is done, let rest for 5-10 minutes then serve topped with the pan drippings and a dollop of cucumber yogurt.

The flavors came together really well in this dish. The curry added a nice smoky flavor to the lamb that was balanced by the cucumber yogurt. My main complaint is that while I love the way french rib chops look, they are a pain to eat. There is a lot of fat attaching the meat to the bone and getting it cooked just right so it's tasty fat vs. yucky fat is an exercise in patience. I'm going to experiment with different cuts of meat to see if I have an easier time of it.

Shellfish Dinner

After a few weeks of traveling and living off restaurant food, I'm in desperate need of simple, healthy dinners. Last night I made a quick seafood assortment in a tomato shallot base served alongside couscous.

Shellfish Dinner

Serves 2

• 1 Hot Italian Sausage
• 8 Mussels (4-5 minutes)
• 8 Little neck Clams (10-12 minutes)
• 8-10 Scallops (3-4 minutes)
• 1-2 Vine Tomatoes, chopped
• 6 or so Oven Roasted Tomatoes (store bought), chopped
• 4 Anchovies, chopped
• 1/2 Shallot, diced
• 1-2 Garlic Cloves, minced
• Fresh Thyme, finely chopped (or herb of your choice, optional)
• 1 Cup (apx) warmed chicken stock
• S&P
• Butter

In a hot pan cook the sausage until browned on all sides, then set aside. In another pan over medium heat, cook the the fresh tomatoes, oven roasted tomatoes, anchovies, shallot, garlic & thyme in a bit of butter. Saute for 2-3 minutes then add the warmed chicken stock until it covers the vegetables by about a 1/4". Bring to a simmer, add the clams and sausage and cover with a tight fitting lid. After about 6 minutes the clams should begin to open, at this stage add the mussels and cover. Cook for 4-5 minutes or until the mussels open.

While your mussels are cooking bring your original sausage pan to a high high heat, until smoking. Add in a pad of butter and a bit of olive oil. Pat your scallops dry and sprinkle with Kosher salt. When the butter begins to brown and smoke, add your scallops to the pan.

Tip 1: Don't crowd the pan or they won't develop a nice crust!

Tip 2: There will be a lot of smoke so be sure to have a window open or your fan turned on.

Cook the scallops for 1-2 minutes per side or until they develop a brown crust. Remember that they will continue to cook once you remove them from the pan so better to slightly undercook then overcook. Remove the scallops to a side plate and the pan and add the pan juices to the shellfish mixture.

Cook the couscous according to package directions, this can be done at the very end of your cook process. For presentation purposes I buttered a ramekin and pressed the couscous into it, then turned over onto the plate like you would a sand castle. Serve the couscous surrounded by the mussels, clams, scallops and a diagonally sliced half of sausage, drizzle with tomato sauce and a fresh squeeze of lemon.

The flavors in this dish came together perfectly. The roasted tomatoes added a great depth of flavor. I think I'm going to start roasting my own tomatoes at home and canning them so I can use them in lieu of a tomato paste. This would also be a great dish to entertain with as you can literally pull it together in 15 minutes if you have everything prepped.

Brownie Sundae

I'll admit it, I am not much of a brownie lover. Growing up we were more a jello and apple household then brownies and ice cream. But even I can't deny a brownie sundae. As a special treat to follow a healthy dinner salad, I decided to make brownie sundaes. To keep it simple I used store bought brownies and vanilla ice cream. To add a touch of homemade, I melted peanut butter and a bit of butter and drizzled over the top. When it hit the cold ice cream it created a hard shell. YUM!

Salmon Paillard, Summer Spaghetti & Arugula

Inspired by my class at the Lincoln Street Cooking School, I wanted to test out making salmon paillards. I had fresh pasta leftover from my Pesto alla Trapanese which I decided to incorporate with a cool cucumber sauce accented by spicy arugula.

Salmon Paillard, Summer Spaghetti & Arugula

• 1 Salmon Filet, skinned and flattened between two sheets of plastic wrap to 1/4" thickness
• 1/2 English Cucumber, seeded and chopped
• 3-4 Celery Leave Stems, chopped
• 1 Garlic Clove, minced
• 2 Scallions, chopped
• 1/4 Red Onion, chopped
• Bunch Fresh Basil
• Fresh Parsley
• 1 tsp Cayenne
• Lemon Zest, Lemon Juice
• S&P
• Creme Fraiche

Preheat your oven to 425 degrees.

In a blender combine the cucumber, celery, garlic, scallions, basil, parsley, cayenne, lemon zest and juice & S&P to taste. Fold into the creme fraiche. Cook your fresh pasta for 2-3 minutes, toss with olive oil and let cool to room temp before tossing with the cucumber mixture. Add a bit of starchy pasta water to combine.

Drizzle salmon with olive oil and cook for 2-3 minutes in the 425 degree oven. Serve the salmon with the pasta, fresh arugula and a drizzle of the remaining cucumber sauce thinned with a bit of lemon juice.

This was really really delicious, even better when you mixed everything together. This would be a great dish to serve at a ladies lunch as it was light and fresh!

Lincoln Street Cooking School

While in Boston, my Aunt Amy and I went to the Lincoln Street Cooking School where Jinnie, a self trained chef, teaches you how to cook from her Hingham kitchen. The theme of our classes was Beyond the Sea, where Jinnie demonstrated eight easy and elegant dishes seafood.

You'll note I'm missing one picture, I ate the fritto misto before I remembered to take a picture!

Jinnie's Kitchen

Fritto Misto, click to enlarge recipe

Grilled Swordfish Reubens inspired by Legal Seafood, click to enlarge recipe

Seared Sesame Tuna, click to enlarge recipe

Salmon Paillard with Nicoise Salad, click to enlarge recipe

Citrus Roasted Lobster, click to enlarge recipe

Quick Paella with Salsa Romesco

I loved watching Jinnie cook and asking questions along the way. I would recommend looking her up if you are ever in the area!

Scallops and Bacon in a White Wine Shallot Sauce

While I was in Boston I made a stop at my Aunt Amy's house. She has 3 adorable kids who I just love to visit! Amy is a great cook and we made an effort to do some serious cooking (and eating) while I was in town.

Scallops and Bacon in a White Wine Shallot Sauce

Served with oven cooked asparagus and red mashed potatoes

• Scallops
• Thick Cut Bacon, chopped
• Butter
• Shallots, minced
• Dry White Wine (we chose Sauvignon Blanc)

First we cooked the bacon over medium-low heat until crisp then removed to a pan. Pour out excess bacon grease, reserving a small amount in the pan to cook the scallops. Bring the heat up and place the scallops in the pan, don't crowd! Cook for 3 or so minutes, without touching, until they have a brown crust and can easily flip. We made the mistake of crowding the pan so ours didn't develop a brown crust, but they still tasted delicious. Once the scallops feel firm but still have a bit of give remove and tent with foil. Add 2-3 tbs of butter to the pan and the shallots. Deglaze the pan with a swirl of wine, scrape up all the browned bits and cook for a few more minutes until the wine cooks off. Add the bacon and shallots back into the pan, toss and serve.

While this was just about the easiest seafood dinner I've made, it remained elegant and delicious!

Breakfast Burrito

Right before I left for my trip I made sure to clean out my fridge of anything that might go bad, as I knew R would likely be relying on cold cereal and english muffins to get him through the weeks without me. I had eggs, celery, scallions and lavash which I decided to turn into a breakfast burrito.

Breakfast Burrito

• Canned "Pork and Beans"
• Celery, chopped
• Red Onion, chopped
• Cilantro, chopped
• Parsley, chopped
• Cumin
• Chile en Adobo
• Pepper Jack Cheese, shredded
• Eggs
• Jalapeno, chopped

I warmed the canned pork & beans and added in the celery, red onion, cilantro, parsley, cumin and a few chopped chile en adobo. I set aside until I was ready to assemble. Next I scrambled the eggs with a bit of chopped jalapeno. I warmed the lavash in the microwave, layered with the beans, eggs and pepper jack and wrapped into a burrito. Next, in a saute pan with vegetable oil over medium-low heat, I cooked the burrito until it developed a brown crust, sealing it shut.

I realize this wasn't all that healthy or fresh, but it tasted pretty da*n good! I mean you can't go wrong with eggs, cheese and beans!

Pesto alla Trapanese

Hi All!

It's been a busy two weeks as I traveled from Boston to Nashville for the 114th Boston Marathon and the Country Music Marathon. Along the way I met some epic athletes, ate some great food and even had time for a few home cooked meals. All in all it was a great trip but I'm happy to be back cooking in my own kitchen!

I saw this recipe while sitting in a train station watching the local news. It is for Pesto alla Trapanese, a simple tomato almond pesto that makes a quick and easy weeknight meal.

Pesto alla Trapanese

• 1/4 cup Slivered Almonds, toasted
• 1 Pkg Cherry Tomatoes
• 1 Handful Fresh Basil
• Bit of Parsley
• Pinch Red Pepper Flakes
• 1 Tin Anchovies
• 2 Garlic Cloves, minced
• Lemon Zest & Juice
• Olive Oil
• Parmesan
• Fresh Pasta

Note: adding anchovies, lemon zest and parsley was me taking liberty with the recipe

Combine almonds, tomatoes, basil, parsley, red pepper flakes, anchovies, garlic & lemon zest in a blender and pulse until pureed- season with S&P to taste. Blend in lemon juice & olive oil until you have a pesto consistency. Cook your fresh pasta for 2-3 minutes and toss with the pesto and freshly shredded parmesan.

This was a very unique pesto, unlike anything I've had before. It is a great example of making a very flavorful sauce that carries the whole meal, no proteins or crazy toppings required. And while almonds are a bit expensive, once you buy them you can store in your fridge and use to top your cereal, salad or to make a dessert crumble topping!

Savoy Cabbage, Ginger and Carrot Slaw

This is what a real bloomin' onion looks like.

Poor Cindy!

Teeny weenie carrots

Fat & stubby carrots

Hey y'all.  Sorry for the lapse in posts.  Sarah has been busy in Boston and I have been tending to an injured patient (see above photo).  The other day Cindy took a tumble at the dog park resulting in a cut on her foreleg that required a few staples.  The good news is that she was very brave, and the injury hasn't stopped her from chasing squirrels or jumping on the furniture.  Phew.  

For tonight's dinner I pulled a few more carrots out of the garden bed.  At the grocery store I picked up some tilapia and a head of Savoy cabbage.  I decided to make an Asian slaw with the cabbage and carrots and then panko crust and pan fry the tilapia.  This is a very easy and tasty preparation for tilapia, and it tastes as good mangled as it does with the breading intact.  (Note to self: don't crowd the pan!)  The highlight of the meal, however, was the spicy, gingery, crunchy slaw.  This took about five minutes to make, and it is just the kind of light, healthy side dish that I crave as the weather turns warmer.    

Savoy Cabbage, Ginger and Carrot Slaw

Adapted from this recipe, Gourmet 2002

Serves 4

Ingredients:

1 head Savoy cabbage, peeled of outer leaves and sliced into thin ribbons

4 green onions, chopped

1 1/2 cups carrots, grated or chopped into matchsticks

2-3 tablespoons freshly chopped cilantro

Dressing:

5 tablespoons rice vinegar

1 tablespoon sugar

1/2 tablespoon salt

splash fish sauce

2 teaspoons freshly grated ginger

1 1/2 teaspoons sesame oil

1 teaspoon peanut oil

2 tbsp toasted sesame seeds

1 jalapeno pepper, minced (with seeds)

Directions: 

Whisk together vinegar, sugar and salt until dissolved.  Whisk in other dressing ingredients, taste for seasoning and spice.  Combine dressing with cabbage, carrots and green onion in a large salad bowl and cover with plastic wrap.   Let sit 20-30 minutes (unrefrigerated).  Toss well and serve sprinkled with  cilantro.  

Zucchini & Fresh Pea Salad

Shelled peas

Boneless NY Strip

Our garden- it's going crazy! 

A few years ago I saw a recipe in the New York Times for a summery salad of raw zucchini with fresh peas and feta.  I first made this salad with frozen peas, which was good but not nearly as good as last night's version with fresh shelled peas and French goat feta from Central Market.  Fresh peas have a delightful texture, they kind of pop in your mouth.  While shelling peas is a little more time consuming than ripping open a plastic bag and thawing frozen peas in the microwave, it is well worth the extra ten minutes.  We enjoyed this salad with a pan seared New York strip steak, baked potatoes, and a bottle of 2009 Zolo Bonarda.  

Zucchini and Fresh Pea Salad

Adapted from Melissa Clark, NY Times

Serves 3-4

Ingredients:  

3 scallions, thinly sliced (white & green parts)

juice of 1 lemon

1 lb. peas, in shells

2 zucchini or summer squash

1/4 tsp kosher salt, or to taste

3 tablespoons olive oil

2-3 oz. feta

1 tablespoon chopped basil leaves (I used some fresh mint and oregano from our garden instead)

freshly ground black pepper

Directions: 

In a small bowl combine scallions with lemon juice. Set aside.  

Bring a small pot of water to boil.  Shell peas.  Salt water with 1 tsp. kosher salt and blanch peas for about two minutes.  Drain and run under cool water or place in an ice bath to cool.  

Using a mandoline or sharp knife slice squash very thinly.  Place in a large salad bowl along with scallions removed from the lemon juice.  

Whisk salt into the remaining lemon juice, then whisk in olive oil.  Combine dressing, peas, feta and basil with zucchini.  Stir gently and season to taste with freshly ground black pepper.  Salad is best after resting for 20-30 minutes in the refrigerator.  

Homemade Hummus: The Sunday Snack

I have started a new tradition in our house called the Sunday Snack.  Most Sundays we sleep in, eat a big brunch, skip lunch, and then eat dinner.  Last weekend I made Trevor take a time-out from his work to have a few sips of wine and a tomato gruyere tart on the patio at around 4 pm.  It was a nice way to break up the afternoon, and it tided us over until dinner at 8 pm.

I made hummus for the first time a few weeks ago and it was so delicious and easy I was amazed that I had never attempted to make it before.  I'm sure many of you already have garlic, olive oil, lemons, cumin, S&P and canned chick peas in your kitchen.  All you need to make those ingredients into hummus is tahini, which is essentially peanut butter made of sesame seeds instead of peanuts.  You throw all of the ingredients in your food processor and voila, a homemade hummus that is better than any store-bought hummus I've ever sampled.  Reproduced below is Mark Bittman's recipe, which I followed using a tablespoon of cumin, a healthy dash of paprika, and the juice of 1 1/2 lemons.  I topped the hummus with chopped parsley, cayenne pepper, and olive oil.  What a snack!

Homemade Hummus

Ingredients:

1 can chickpeas, liquid reserved

1/2 cup tahini

1/4 cup olive oil

1-2 cloves garlic, to taste

Salt & Pepper, to taste

1 tbsp ground cumin or paprika, or to taste

Juice of 1 lemon

Chopped fresh parsley leaves for garnish

Directions:

Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.

Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

 http://www.epicurious.com/recipes/food/views/Hummus-237832#ixzz0ktv0LFq9

Busy Bee!

This week I have been CRAZY busy at work, which leaves little time and energy for elaborate cooking. Below are some easy weeknight meals I made to accommodate my hectic schedule.

Cubano Sandwich

• Thick Cut Ham & Deli Turkey (or cold cut of your choice)
• Provolone Slices
• Thick Cut Sour Dough Bread
• Dijon Mustard
• Honey Mustard
• Pepperoncini Slices
• Red Onion, thinly sliced
• Butter

Assemble the sandwiches with dijon on one side, honey mustard on the other, then layer cheese on each slice of bread and top with the meat, pepperoncini and red onion. Butter the outside of the bread and wrap the sandwiches in tin foil. Heat up a hot grill or saute pan and place the foil sandwich packets on the grill. Place a few heavy pots or pans on top of the sandwiches to help press them flat. Cook for approximately 10 minutes per side. You will know they are done when they are browned and if you knock on them it sounds like wood!

These sandwiches were really delicious! I was happy to discover the technique of wrapping the sandwiches in foil, it certainly helps with the cleanup. I think I'll continue to make these with whatever things I've got in my fridge, if only for the fact that I love pepperoncinis so much!

Chicken Paillard with Brown Rice and Spinach

• 2 Chicken Breasts, butterflied
• Brown Rice
• Frozen Spinach, defrosted
• 2-3 tbs Butter
• Red Onion, minced
• Garlic, minced
• White Wine & Chicken Stock
• Flour

Get your rice cooking and your spinach defrosting. When your rice is close to being done, preheat a saute pan to medium heat and add a few tbs of butter. Sprinkle the chicken with flour, salt and pepper and cook for 3-4 minutes per side. Remove and tent with foil to keep warm. To that pan add the butter, garlic and red onion. Cook for 3-4 minutes until soft then sprinkle with flour to create a roux. Deglaze the pan with white wine, followed by chicken stock and reduce until the sauce just sticks to the back of your spoon.

This was super easy and yummy, it also made good leftovers

Oh Mr. Easter Bunny...

Have I got some treats for you! 

Like these carrots, fresh from our garden.  Oh, what's that?  You say you're not a carrot guy?

In that case I recommend dry aged, choice New York Strip Steak.  Trevor grills it over charcoal and it is DELICIOUS.  

How about homemade buttermilk pancakes with caramelized bananas?  They're a great way to start your Easter Sunday, particularly if you were out at Antone's until 2 am the night before.  

A flaky tomato tart with gruyere makes a great afternoon snack.  It is best consumed on a patio in the sunshine with a big, cold glass of white wine.

Get a load of these big, blue, shrimpy prawn guys that we found at the grocery store!

I cut off their heads and pulled off their tails and shells and sauteed the mess of it in butter along with some onion, S&P and a bay leaf.  Then I added water and made a fragrant shrimp stock.  

I used the stock to make this shrimp risotto with lemon, saffron and green peas.  Right after I took this photo I showered my shrimps in parmesan cheese and ate them ALL.  What a dish!  I hope you had a great Easter, whatever you ate.

Tex Mex Lasagna

This is what you make for dinner when you have a pound of frozen ground beef in the freezer, a bag of fresh tortillas (one of my favorite things about living in TX), and zero desire to go grocery shopping.  I like to keep our pantry stocked with various beans, tomatoes, pickled things, and grains.  In this case, black beans, diced tomatoes, pickled jalapenos, and brown basmati rice.  We always have cheese in the cheese drawer, tonight it was 1/2 a block of jack and an egg- sized chunk of cheddar.  

I made a tomato sauce with three ancho chiles (soaked in hot water), two 14 oz. cans of diced tomatoes and their liquid, a crushed clove of garlic, 1/2 a jalapeno, and a good bit of cumin, chili powder and salt.  I simmered the sauce and pureed it with my immersion blender.  

Then I browned the ground beef, seasoning it with cumin, chili powder and cayenne.

Then I sauteed some onion, garlic, jalapeno and red pepper, and stirred it into a bowl of cooked brown rice.  

Then I drained and rinsed a jumbo can of black beans.  

Then I started a-layering in our big lasagna pan.  

A layer of ancho tomato sauce, a layer of tortillas, a layer of rice, a layer of tortillas, a layer of sauce + beef + beans, a layer of tortillas, a layer of sauce + grated cheese + pickled jalapenos.

30 minutes in the oven + a blob of sour cream.  

You get the idea.  

Thai Chili Chicken Skewers

A few weeks ago Lauren and I made Thai Chili Snapper, marinated in a blend of habanero, red pepper, garlic, ginger & cilantro. Because the marinade had all of the elements of a salad dressing or salsa, the leftover has lasted these past few weeks. Last night I used it to marinate skewers of chicken, red pepper and scallions and served alongside simple coconut rice and baby bok choy.

Thai Chili Chicken Skewers

Cook Time: Rice 12 min, Chicken 15-20 min

• Marinade: minced garlic, minced ginger, minced red pepper, minced jalapeno, minced cilantro, salt, fish sauce (optional), lime juice & canola oil
• 1 Large Chicken Breasts, cubed
• 3/4 Red Bell Pepper cut into 1" squares
• 4 Scallions cut into 1 1/2" long pieces
• 1 Cup Jasmine Rice
• 1 1/2 Cup Coconut Milk
• Baby Bok Choy

When I got home I assembled the skewers, basted them in the marinade and popped in the fridge until I was ready to cook. R got home at 10:45 (!!) so they had a nice long time to marinate.

Bring your grill or saute pan up to high heat. While your cooktop heats up, start you rice. Combine the rice, coconut milk, a bit of salt and olive oil (or butter) in a sauce pan- and bring to a boil. Then cooked, covered, for 12 minutes. Once my grill pan was hot I basted the surface with canola oil and added my chicken skewers and baby bok choy.

The chicken took a little longer then anticipated due to the way the skewers were laying on the surface. On an actual grill more heat would be rising up around the sides of the meat, cooking it all over, but because it was a grill pan this didn't happen. I ended up having to cook for around 20 minutes, and I tented the chicken for the last portion of cooking. I was concerned about it being overcooked but it was quite tender!