Definitely Spoiled, But Not Rotten

I've got a secret for you.  And yes, I'm medicine free now, so this is a clear headed me talking.  Here it is.  I had the best "sick week" EVER!  Weird, right?  A week ago today, I was laid up in a suburban Chicago hospital agonizing in pain, wondering how on earth I was ever going to make it home again.  A week later...a totally different me.

Why did this week rock?  Well, mostly because of love.  I tend to be a real independent, "I've got this" type of gal, but "the back thing" forced that gal into retirement.  I could no longer do for myself.  I had to ask and rely on those around me.  In doing so, I allowed those around me to show their love and concern for me, and that my friends was wonderful.

I've already shared with you how amazing my family was during "the back thing."  This week though, my friends stepped in and went above and beyond.  I was definitely spoiled!  Every day a different friend would come and either help or bring me dinner, bathe my kids, kindly force me to sit down...and even wash my dishes.  Some friends drove me to appointments (as I didn't think a drugged up me should operate a motor vehicle...you're welcome Texas), while others surprised me with flowers and Starbucks.  I mean really, is that love or what? 

Honestly, I'm doing so much better.  Thank you everyone for your love and concern.  I still have some doctor's appointments this week, but I've got this.  I am clear headed to drive again, and even better to cook!  I even got back into the kitchen today.  It felt like the perfect lazy Sunday afternoon thing to do, and it was.  I even ventured into a new realm of cooking for me too...the cobbler.

The other day I was reading a blog I love, called to Food to Heart, and she made the yummiest looking cobbler.  I knew at first glance, that it would indeed be my next food project.  In reading her blog, it made me laugh how very different our worlds are.  She lives in Canada, where she describes the current weather as "October-like" and rainy.  I, on the other hand, apparently live on the equator, where we are quite possibly going to break the record for the most consecutive days of 100+ weather in a row, and rain is a myth that mothers tell their children about at bedtime.  For those of you not in Texas, yes...it IS that hot here.  Nonetheless despite our obvious regional differences, I find it awesome that 2 people could equally crave the same delicious treat.

Her summer cobbler contains fresh strawberries, apricots, and peaches.  A combination that I had never eaten in the world of cobbler, but found myself eager to try.  So I followed her awesome directions and embarked upon my own today.

Did I run into some issues?  Sure, you know me.  The recipe required orange brandy, of which I have none.  A quick search for some only yielded a lesson in Texas law.  Apparently no liquor stores are open on Sundays.  I could however drive to a restaurant, order a shot of it, seal it, and drive it home...go figure.  I opted instead for a google search.  I used orange juice instead with a bit of orange zest.  I'd put money on the fact that the orange brandy would have been much tastier, but logistics and law got in the way.

What's the verdict on this one you ask?  The cobbler topping is by far the tastiest cobbler EVER!!  Seriously, I would probably even eat it off the ground after the 2 second rule expired.  The fruit however is a different story.  In hindsight, the peaches were not quite ripe, and the apricots were really tart.  I've never purchased apricots before, so I have no idea how to pick them.  I would make this again in a heartbeat, but I would probably opt for a whole mess of berries instead.  If you're looking for a little cobbler in your life, check out the link below.

***Also, I just started a facebook page today.  I would LOVE it, if you would "like" it.  Thanks! 

Link to Food to Heart's Summer Cobbler Recipe

Getting My Feet Wet

I'm thrilled to report, that my back is improving every day.  I've got the right meds, some fantastic love and care from family and friends, and the wonderful comforts of home.  I did see a doctor today, and he thinks I'm improving greatly.  One more test next week, as well as some physical therapy, and I plan on being a brand new lady.  A lady who actually realizes that she's no longer 24 with Herculean strength, but maybe just a tired mommy who should rest a bit more.  

While I know I need to rest more, today wasn't exactly the best day for that.  Today, the Texas Tornado pulled out some classic toddler antics.  I think it was her way of saying, "Get back in the game Mommy."   Oh yes, today's fun included bailing out of the crib...permanently.  This was made apparent this morning as her wake up call to all.  BOOM!  Yup, the unmistakeable sound of a toddler's first true taste of freedom.  For those of you who know her or feel like you do, this should come as no surprise.  I was wishfully hoping that this moment could wait until she was at least 2, but no today was her day.

In the time between her dramatic "good morning" and "nap time," my husband took great care to prep her room.  Any large, potentially dangerous furniture, item in an outlet, really anything he could think of, was safely removed.  Finally, her room was sealed off with a gate, just in case she was going to add "figure out how to open the door" to her list of today's achievements.

Once nap time rolled around, we were ready.  We tucked her into a mattress lying on the ground, gave her a great speech about her "new bed," held our breath, and left.  Amazingly enough, she fell asleep.  Sure there was some fussing, but to sleep she went.  I was so excited that after about an hour, I snuck back upstairs to see for myself.  There that sweet little bundle was about 10 feet away from her bed...sleeping under her curtains.  It's really true what they say, they are SO adorable when they are sleeping.

Unfortunately for me, my eagerness to snap such an adorable picture resulted in the worst...waking a napping kid.  Boy did I pay the price for that picture! Please take another moment to enjoy!  While it did make for a dicey afternoon, I'll always treasure that picture of a resting Tornado.

Pizza going in the oven.

After such an eventful day, I even got back into the kitchen a bit.  My sweet caretaker of the day and I prepared a simple, yet lovely pizza.  We pre-baked a store bought pizza crust for 5 minutes, covered it in some delicious pesto, a perfect hothouse tomato, some fresh basil and mozzarella slices too.  We baked it for about 10 more minutes, and bliss.  An effortless meal, to celebrate a wild and crazy day.

Freshly baked and delicious.

While a refreshing glass of wine would have probably been ideal to cap off such a day, I'm still circulating way too many meds for any imbibing whatsoever.  So what did we drink to celebrate you ask? The Rachael Ray mag's recipe for "Juicy Water."  Not challenging in the least, yet surprisingly refreshing.  The link to the recipe is below.  Honestly aside from slicing the fruit, the 4 year old princess could handle this one.  It's essentially fruit and water.  We chose blackberries and a lemon for our water.  If you are looking for something simple to create with your kiddos to seek refreshment from a truly brutal summer, give it a whirl with whatever fruit you have lying around.

Mmm...Refreshment!

Thanks again for all of your care and concern as I morph back into my usual self.  I raise a glass of juicy water with you to toast a healing back and a hopefully restful night with our crib-free Texas Tornado. Yikes!

Link to Everyday With Rachael Ray Magazine's Juicy Water Recipe

Home Sweet Home

We're back.  Our vacation is over.  I can even say we survived a 10 day vacation with the Texas Tornado and her big sister, but just barely.

We split our time between my in-laws in Ohio, and the other half visiting good friends and family in Chicago.  Somewhere along the way, after carrying my heavy bag full of juice boxes, diapers, toys, electronics, etc...my back gave up.  I've never had back problems before, so this situation has certainly turned life upside down for our whole family.

I missed out on all the wedding activities that my husband was apart of, oh how I wanted to see that handsome fella in a tux again!  Instead, I spent 4 days in our hotel room lying flat on my back.  Boo!  Happily, my parents met us in Chicago and took fantastic care of the kids and I.  We even managed to get home thanks to a cocktail of lots of meds from the hospital, and lovely wheelchair crews both at O'hare and DFW.  A tad embarrassing yes, but I was so medicated, I really didn't have the energy to care.

If this blog post sounds a little less like me than usual, I'm still on meds, but trust me, it's me...only loopier.  I do want to publicly thank my amazing husband for going above and beyond in taking care of the kids and me, as well as the house and catching up after being gone so long at work.  I also want to thank my fantastic parents for pausing their vacation to dote on me and the kiddos, and I want to thank my wonderful friends here in Texas who have volunteered their time to take shifts to care for my kids and me.  I am so blessed to be able to rest and heal during this time.  I have yet another appointment for my back this week, so I'll keep you posted.  Any cooking that gets done will be minimal.. Although, I did spot a yummy treat yesterday, so there may be a thing or two I may manage to whip up if my caring crew allows it.

Enough about my back, this blog is about FOOD!  Since I just returned a couple of days ago, I haven't cooked a thing.  I don't want to leave you hanging, so I'm giving you an awesome gift!  This is for you my sweet and faithful readers, and trust me, you are going to LOVE it!!

Just before my back decided to quit on me, my husband and I and our energetic girls got to visit with one of my dearest friends, sorority sister, bridesmaid, and former roommate.  Not only is she one of the most thoughtful people I know, she's a talented chef!  She went above and beyond for this meal, and boy did we gobble up her feast!  She writes a blog where she plans entire meals, and this meal is certainly not one to be missed!  She (and her husband-the official griller of the home) fixed beef tenderloin sammies, with amazing caramelized onions and a dijon horseradish sauce, paired with grilled asparagus, crab stuffed mushrooms, garlic and rosemary potatoes, and fruit salad.   Her appetizers were amazing, and had we room, there would have been delicious chocolate lava cake in our bellies too.  We just couldn't get enough of the meal, so we had absolutely no room.  You know you are full when you pass up a chocolate lava cake!  On her blog, she lists the menu, the recipes, and the steps to recreate this yummy meal.

May you enjoy her menu and meal as much as we did.  It was a fantastic night with amazing friends.  If I get back into the kitchen, you'll be the first to know about it!  I'm beyond happy to be back home!

Link to Recipes From: A Bit of This and A Dash of That

A Breakfast Cutie

I'm just going to keep this post short and sweet.  With the weekend closing in, I wanted to give you the cutest little recipe for you to add some fun to this weekend's breakfast menu. The recipe is from Martha Stewart, and you can find it below.  It's toast surrounding bacon and an egg.  Adorable, cute, and perfect for your brunch buffet or just for you, some coffee, and whatever you are reading these days.  Here's to a wonderful weekend!  Enjoy!

Link to Martha Stewart's Bacon, Egg, and Toast Cup Recipe

Crazy Lady Cooking

Yes, I'm still on vacation, but I wrote this one the night before I left, so now I'm sharing it with you.

As it turns out, I'm kind of crazy.  Surely there have been signs prior to today's discovery, but I believe I have to be kind of nuts.  The day before I leave town on a family trip, I decide to attempt a new recipe at the last minute.  That sounds like a crazy person, right?  It's not like I don't already have 12,000 things to do to pack up two small children, their unbelievable amount of "extras" needed for travel, and myself.  Plus get all of the laundry done so that my hubby can pack himself.  Trust me, the list of "to dos" gets longer.  Of course, this crazy person decided to add "experiment in the kitchen" to the list. 

At least I know myself well enough to know the reason for the last minute cooking project.  I saw a new, bizarre recipe, and truly, the curiosity factor was kinda killing me.  I HAD to know what it was like.  I realize now, that I think I'm a food scientist.  I wasn't much for mixing the chemicals back in high school science, but when it comes to seeing what can come of a new recipe, I'm obsessed!

What is this new recipe that stopped me in my tracks, causing me to take a momentary break from packing, cleaning, etc. and cook?  Every Day with Rachael Ray's Bacon-Crumble Apple Pie.  That's right...bacon and pie.  Dinner and dessert happily co-habitating in the same pie pan.  In the rush and hustle of the day, I did momentarily pause at the possibility of serving it as dinner, but I think the 4 year old princess would have looked sideways at me, picked up the phone, and ordered the straight jacket herself. (She's real advanced like that).  I opted instead for a light dinner of whatever I could find in the fridge, and then a generous helping of pie.

So how'd it go?  Let's review the tape, I mean pictures...

The crumble topping with bacon, shredded sharp cheddar, brown sugar, flour, and butter...good stuff.

The sliced golden delicious apples with sugar and lemon zest.

The dinner/dessert pie going into the oven with its crumble topping in place.

Fresh from the oven and cooling on a rack.

Bacon-Crumble Apple Pie

I honestly have no answer for you on what I think of this one.  At moments, it felt rather quiche-y.  Yet, other bites were full on pie.  That sounds like an unfortunate description, but it wasn't bad.  It was just interesting.  I always wanted to know what it was like to add cheddar cheese to apple pie, and adding the bacon just seemed like an added bonus.  If I were to change anything, instead of the finely shredded sharp cheddar I used, I would use small chunks of cheese.  My shreds just got dried out and were kind of pokey, and that bugged me.  Other than that, I might dial down the lemon zest.  I tend to over zest and of course my Texas lemons are in my opinion just more lemony, but it was a tad too lemony.

If you've got a bacon lover, or someone who swears by cheddar cheese and apple pie, this might be just the conversation piece of a pie for you.  Or, if you're like me and a burgeoning food scientist with a itch to try something pretty far out of the box, this could be your recipe.  Either way, I bid you good luck!

Link to Every Day With Rachael Ray's Bacon-Crumble Apple Pie Recipe

Adios Casa

Ok, so I really don't speak spanish.  However, growing up in Florida and now living in Texas, I have certainly picked up a word or two.  Tomorrow, we are leaving the sweltering state of Texas in hopes of cooler temps in the Midwest.  Anything in the double digits will do really.  Pathetically, one of the things I am most hoping to see on our midwestern journey is rain.  It's been so long, and a lovely little sprinkle might be just the ticket to get me through this brutally hot summer season.

Since we are headed out, I am trying to eat up some of the extra odds and ends in the food department, and pass them off as meals.  I wanted to share with you today's lunch.  I found it a couple of days ago on a blog I love (Fat Girl Trapped in a Skinny Body), and I just happened to have the few ingredients among my "odds and ends."  It's called Inside Out Grilled Guacamole.  It only requires avocados, salsa, and chips.  I had one lone avocado lying around needing a purpose, you know I had some salsa, and where salsa goes so must chips.

 The first thing you must do, is to cut open your avocado and remove the pit.  Then you lay the two halves flesh side down on a preheated (at medium/high heat) grill pan.  You wait 4-5 minutes depending on the heat and your avocado size.

Then remove the avocados, enjoy the lovely grill marks, and add your salsa.  A little disclosure, I cannot stand warm avocado anything, so I was a tad reluctant to try this.  However, it was very good coupled with the chilled salsa and my crunchy chip.  I suggest either inviting a spoon or a sturdy chip to indulge in this lovely snack, because the heated avocado tended to be a tad tricky to remove.

 

I hope you have a lovely weekend.  I will try and post from the trip if possible.  If you find yourself needing something to pray about, feel free to pray for our fellow passengers on our flight tomorrow.  The Texas Tornado is an absolute hoot to travel with.

Link to Inside Out Grilled Guacamole Recipe

Summer's Best Salad

I am about to share with you the recipe for the best summer salad my tummy ever met.  A salad so wonderful that you won't want to eat it because you "should eat some salad," but because it's really so delicious you'll want seconds...and probably thirds.  As if this wasn't endorsement enough, it's a salad my hubby even loves.  If you know him, then you know that this is the highest seal of approval a salad can achieve.

You'll want to snag this summer salad quickly, as it's already making the rounds in social circles.  A new friend brought this over a couple of weeks ago, and then kindly shared the recipe with me.  In that short time, I've already taken it to someone else's house and shared the recipe with them.  It's going around quickly.  I suggest making this A.S.A.P. and claiming it as your signature summer salad.  Trust me, you'll be WOWing your friends in no time.

The recipe comes from Sara Foster, someone I had never heard of before, but now I'm totally intrigued.  This salad combines some of summer's superstars: avocado, sweet corn, tomatoes, and basil, as well as fresh mozzarella.  You then create a superb Summer Vinaigrette.  The ingredients are amazing, but the true star of this meal is this vinaigrette.  You'll find yourself daydreaming about it...really, I'm serious.

The final touch is to pile this summer salad on a fresh bed of arugula.  Doesn't this arugula look yummy?    I have had the salad with and without the arugula.  The arugula does add a different flavor.  If you aren't an arugula fan, you can opt for some spring greens.  Or you can eliminate the greens altogether.  It's delicious in all forms.  Just make sure you have your Summer Vinaigrette.  Really, it's the best.  Enjoy!  Can't wait to hear about your success with this perfect summer treat!

Foster's Market Fresh Mozzarella Salad with Avocado, Roasted Corn, and Grape Tomatoes
Comments:	Recipe adapted from Fresh Every Day: More Great Recipes from Foster's Market, by Sara Foster with Carolynn Carreño (Clarkson Potter/Publishers, 2005)
Ingredients:	4 ears sweet corn, in the husk 1/2 pound fresh mozzarella cheese, cut into ¼-inch cubes, or bocconcini 2 ripe avocados, halved, peeled, and cut into ¼-inch cubes 1/2 pt grape or other small tomato varieties, halved 8 to 10 fresh basil leaves, cut into thin strips Salt and freshly ground black pepper Several handfuls of baby greens Summer Herb Vinaigrette 1/3 c red wine vinegar 2 t Dijon mustard Grated zest and juice of 1 lemon 2 or 3 fresh basil leaves, cut in strips 2 T chopped oregano 2 T chopped parsley 3/4 cup extra-virgin olive oil Salt and freshly ground black pepper
Instructions:	To roast the corn: Preheat the oven to 400° F. Soak the corn in a sink or bowl full of cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature; then pull off and discard the husks and silks. Cut the kernels into a large bowl. To assemble the salad: Add the cheese, avocado, tomatoes, basil, salt, and pepper to the corn. Drizzle with 1/2 cup Summer Herb Vinaigrette and toss gently. Be careful not to overmix or to mash the avocado. Add more salt, pepper, or vinaigrette to taste. Serve on a bed of greens. To make the vinaigrette: In a small bowl, combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley. Slowly whisk in the oil. Add salt and pepper to taste.
Serving Size:	4-6

A Happy Birthday Pancake Cake

I was attempting to dribble the chocolate frosting down the sides to give the appearance of dribbling maple syrup.

Is it a cake?  Is it a pancake?  Yes and yes, it's both.  I wish I were creative enough to come up with something so clever and cute, but truth be told, this idea came from the most recent issue of my Rachael Ray magazine.  Actually quite a few of the things that Rach and I have made lately have come from there: the grits, the watermelon skewers, and now this...pancake cake.

Round 1 Burnt Pancakes

The road to pancake cake hasn't been a smooth one that's for sure, so if you have any interest whatsoever in making this cake, please read carefully.  I have learned from the batches that have come before me.  Hopefully I can guide you from what information I have gleamed through some troubleshooting analysis.

My friend, and fellow RR mag reader, wanted to make this cake for her pancake loving almost 2 year old's birthday.  She kindly allowed me to take pictures of the first round of pancake cake.

Round 2 pancakes cooking on the griddle...I'm waiting.

To make this cake, you simply whip up a batch of your favorite yellow cake mix, and instead of cooking it per usual, you prepare them as you would traditional pancakes.  You pour some batter on the griddle, flip, and viola...a pancake made up of cake.  I'm going to give you a little tip...there's no "viola."  There's only "WHAT??  My pancake is burnt?"  This is what round 1 of cake prep yielded.  In round 2, I fiddled with the heat and kept it mostly between 325 and 350, and I made the pancakes smaller.  You can also see that I used some parchment paper on my griddle so that I could avoid any non-stick sprays or the suggested butter.  I don't know if it helped or not, but I'd probably use it again.  The problem is that cake batter doesn't bubble up as quickly as pancake batter.  It's a long patient process.  I suggest you bring a side project while you wait: clip coupons, make your grocery list, a sudoku puzzle perhaps.  There's quite a bit of waiting.  Once you do flip though, it's mere moments until that side is done.  Really, it's like 30 seconds.

Still waiting...

To make this pancake cake even more fun, you are supposed to add sprinkles into the batter.  Here's the thing about sprinkles and batter, the sprinkles bleed.  Also a lesson learned from round 1.  In round 2, I waited to add the sprinkles until the pancake was just about ready to flip.  In waiting, the pancake was nearly cooked, and the sprinkles managed to stay put and not bleed.  I thought the finished product reminded me of a giant sugar cookie.

Unsavory glaze

Once you have made all of your "pancakes," you are supposed to whip up a glaze and pour it over the top.  The glaze is made up of water and powdered sugar.  Round 1 yielded these results.  Not the glaze my friend was going for.  She said that she added some vanilla for flavor, but unfortunately it rendered the product an unsavory color, a color known to moms of little ones everywhere.  Not the fun birthday cake topper she was hoping for.  I used this information to make a decision in the round 2 version of this cake.  I was going for yellow cake mix's very best friend...chocolate frosting.

Because I honestly was having fun with this yummy little project, I went for it, and I frosted every pancake.  One of my best decisions ever in the kitchen I might add.  Can you ever have too much chocolate frosting?  Of course not.

I actually was able to make 2 cakes this size.  I made 14 pancakes out of one box of yellow cake mix. Each pancake was probably 6-7 inches in diameter, and each pancake cake had 7 layers or so.  Then I sprinkled my little heart out.  Anything, really anything, covered in sprinkles is appealing to my little crew of ladies, so the more sprinkles I put on it, the bigger their little eyes got.  My suggestion is to sprinkle with wild abandon my friends!

We dove into a little cake last night.  It was pretty delicious.  What bit it lacks it taste, it makes up for in cute.  I don't normally show pics of my princesses, but I had to share just one of the Texas Tornado.  Thankfully, she shed her pretty dress prior to dinner.  This turned out to be a blessing for once, as she disregarded her napkin and opted for her skin as a way to clean her hands after every bite.

Texas Tornado meets chocolate frosting.

As I said, I made 2 cakes.  I gave one to my sweet friend who allowed me to learn the lessons from round 1 pancake cake.  Her sweet little "bug" is turning 2 tomorrow, and he just adores "cancakes."  The other cake I am keeping to celebrate my best friend's birthday, which is today.  I won't give her age away, but I will say that she's been by my side since kindergarten and I don't know what I would do without her.  This ones for you S!  Happy Birthday Bestie!

There's A Party In My Tummy

As I write this, my littlest princess is watching her favorite show, Yo Gabba Gabba.  There's a song on that show that totally reminds me of the delightful breakfast I had this morning.  It goes, "there's a party in my tummy, so yummy, so yummy."  I have to say, that's pretty much the song my tummy would sing if it could carry a tune.  This morning I made Rachael Ray's Poached Eggs and Salsa Over Cheesy Grits.  So yummy, so yummy.

To make this, it obviously requires salsa.  Ever since I learned how to make salsa a couple of weeks ago, I'm done with store bought.  First thing I had to do to prepare breakfast was to again make my own salsa.  Salsa only lasts about a minute in this house, as I fully believe I'm a salsa addict, and we were all out.  When I pulled out my latest blender, I found quite the surprise from the little princess...Cheez-its.  Clearly our child locks are ineffective to the amazing talents our 1 year old  Houdini possesses.  Much like a squirrel hoarding nuts, she apparently has a secret Cheez-it stash.  This makes me wonder if and where other stashes may live.  After I washed the blender, I then proceeded to make a brand new batch of yummy salsa.

Once the salsa was prepared, I boiled some water for the poached eggs.  I then poached 2 eggs in boiling water for about 3 minutes, during which time I microwaved my instant grits.  Yes, I'm still using instant grits, as I still have some left from the sassy poblano grits.  Once the grits were ready, I added some butter and sharp cheddar cheese to them.  The recipe calls for parmesan cheese, but I didn't have any.  Thanks to Costco and bulk shopping, I've got more than my fair share of sharp cheddar.  When the eggs were finished, I placed them on top.  Finally, I generously drizzled some salsa on top, and there it was.  My tummy party, my so yummy poached eggs and salsa over cheesy grits.

Funny thing about this breakfast, it was an absolute delicious dream to me, but not so appealing to my 4 year old princess.  She opted to prepare her own breakfast.  Bread with a generous jelly spread and 4 Golden Grahams.  To each their own I suppose.  Hope you had a delicious day!

Link to Rachael Ray's Poached Eggs and Salsa Over Cheesy Grits Recipe

Food, Friends, and Fun

Watermelon & Prosciutto Skewers

What have I been up to?  Eating.  That's what I've been up to.  My best friend since the age of 5 arrived in Texas a few days ago.  She and her family drove all the way here from Florida.   Since their arrival, it's been a constant parade of food.  Life is good, eh?

In the past week, we've enjoyed much of what Texas offers for food.  Trust me friends, it's good stuff.  When we weren't out sampling the local fare, we were enjoying some yum snackies that I whipped up.

Mozzarella, Tomato & Basil Skewers

First there's the watermelon and prosciutto skewers from the latest edition of the Rachael Ray mag.  Then there's the mozzarella, tomato, and basil skewers inspired by my sis-in-law's blog.  Both of these should come with a balsamic glaze drizzle, but I never did get around to that.  They are delicious without, but quite possibly even better with the glaze.

These are some simple and yummy pool side snacks and/or lovely apps for your next cookout.  I've been out enjoying this ridiculously hot summer, and I hope that you have too!