Green Sugar Free Breakfast

Breakfast time for me:

(home made sugar free granola with Greek yoghurt* and rhubarb and a green smoothie)

In Mid July 2011 I gave up sugar.  Specifically fructose.   Why?  Well not for weight reasons, and not for anti cancer reasons, although I have read that cancer feeds on sugar.  Really it was for I Wish I Could Stop Falling Asleep At My Desk In the Afternoon reasons.   And I have found that giving up sugar is not one of those annoying life changes where you only feel marginally better, or a diet change where it takes months and months to kick in.  No not at all. I found within literally days that I felt so much better. 

This is how I got there.

First, I have been reading Sarah Wilson's blog for a while.  If you don't know it go there now. It is informative, and inspiring, in a world where the word 'inspiring' is overused.     She gave up sugar for medical reasons, and is about to issue an e-book on her journey.

Second, I became very tired of the sugar highs and lows I was getting from my sugary cereal with fruit juice breakfast, little bun or muffin at morning tea, more juice at lunch time and then chocolate and more in the afternoon and then maybe a chocolate biscuit after dinner. Or ice-cream.  Or, on weekends, lots of ANZAC biscuit mixture on a Sunday afternoon.   The sweet things are not great but the real culprit is fructose.  Read here about David Gillespie, author of Sweet Poison, and his take on sugar.  

Third, I thought how much I would love to have the same level of energy throughout the day.   So I made a plan. Did some more reading. Thought a bit more. The real challenge is breakfast because it is so sugar dependent.   So I knew I had to find something for breakfast which is quick and sugar free.  

Fourth, I made my cereal, based on a Nigella Lawson recipe.    It is very easy.  Turn oven onto 180, spread two cups of oats over a lined baking sheet.  Get two cups of raw nuts and pulse in a food processor until you have half crushed and almost powdery but with some large nutty chunks.  Put them on the tray too, along with a cup of sunflower seeds.  You can also add coconut (but note it will be brown within about 10 minutes so you will need to take it out first), pumpkin seeds, or really any other seed which can be roasted.  No fried fruit (this is a fructose heavy as fruit juice).  Put in the oven for about half an hour turning regularly until the oats and nuts are all toasty and light brown.  

Fifth, I found pretty quickly that I got sick of coconut water for breakfast.  I didn't realise how much I relied on the quenching nature of fruit juice.   I really needed that in morning.   Then I found Kimberley Snyder's glowing green smoothie.   I love this so much.  And she is such a relentlessly 'up' person that I feel just that little bit more perky every time I read her blog.  This drink gives me a complete energy boost until lunchtime and it really doesn't even taste very vegetable-y.   Try it - you will not regret it. 

(looks like a science experiment...)

Do I miss chocolate?  Yes oh yes.  And I am still seriously considering excluding chocolate from my list of sugary foods.  However, on the few instances I have lapsed, I find I get a sugar rush from a tiny bit of cake or biscuit and after my mouth feels weird and sugary.   I have filled the hole with sugar free chocolate which is surprisingly nice.   I am not going all crazy about this.  If I  want a piece of cake I will have one.  However the removal of my staple endless fruit juices and sweet lollies has made such a difference to how I feel that I don't think I will ever be able to go back.   

And to be clear, this is not deprivation territory.  You can still have coffee (lactose is okay), beer (maltose is okay), wine (not sure what sugar is in there but it is apparently okay) and fruit (but whole only maximum two pieces a day).  

Go on y'all.  Give it a try. 


xo


* beware of low fat yoghurt - it is loaded with sugar.  I love this Greek yoghurt which is available in all supermarkets - almost no sugar and just like the yoghurt you get in Istanbul which is where I first fell in love with yoghurt for breakfast.  

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Lemony Snickert

According to Maggie Beer, wonderful South Australian cook and 'I wish she was my grandmother' lady, you either have a sweet palate or a sour palate.  Hers is sour.  So is mine. I love lemon lime tasting food.   And chemotherapy is making me want it even more (partly I think because my taste buds are a bit shot).   My son also has a lemony palate.  He is quite interested in licking the cut side of a lemon and making a Lemon Face. 

So I have been doing a bit of lemon \ lime cooking.  

Last week I made this simple cucumber lime relish thing.  Just diced cucumber, chopped mint, some salt and pepper, a tiny bit of chopped red chilli, and a good slashing of lime juice.  It went beautifully with a Northern Indian chicken curry I made.  ('Making' at the moment also includes buying pre-cooked from Tartine up the road.  Much as I love to cook there are limits to what I can do when everything smells slightly gross.) 

Then I made this polenta lemon cake from Nigella Lawson's Kitchen. It took a while for me to get into this cookbook.  I think it was something to do with the font and layout -   picky, I know but it just didn't grab me.   But revisiting it has paid off.   Nigella describes this as a cross between one of those polenta-ey Italian cakes and an English lemon drizzle cake.  A truly jolie laide cake.

Even my daughter loved it:

And the cake would not have been possible without my favourite new implement. I can barely believe I have survived without one for so long.  A Microblade, invented by a clever American and the only thing for zesting. I confess, I am in love with this thing. I clean it carefully and put it lovingly back into its plastic case.   You can also use it for parmesan and coconut.

It seems a bit odd to be writing of lemony recipes when there is so much devastation in Christchurch.  I have been there a few times, for conferences, and once on holidays where we stayed here. I am not sure if it is even still standing. 

(The Northern Club, Christchurch) 

My heart is very heavy for all New Zealanders today and for all those who have lost loved ones and may be waiting for terrible confirmation of more deaths.   It is almost too much for one country to bear. 

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A Fuchsia Pinata Party

If I could have conveniently timed my babies I would not have had one at the end of November (too close to Christmas) and end of March (bad timing in terms of school start resulting in him repeating 3 year old kindergarten).  But of course you can't plan these things.  At least I couldn't.   And for me the Christmas season can't really start until we get my daughter's birthday done and dusted.    I thought it would be pretty straightforward to do her 8th birthday party at home this year. 

I didn't count on having the flu at the same time.  Which made everything take 10 times longer to organise.  And whilst I usually forget something critical (like the date on the invitations or buying lemonade) this year it went off without a hitch. 

A tip if you are planning a party at home: don't.  Seriously, this is what I have learned over years of these events.    You can read and then make an informed decision!

(I am getting good use out of my pink tablecloth. 

This is the one I used for my Family Argument Lunch a few weeks back.)

First off, the games.  

Rule no 1: a game you spend ages preparing for takes 5 minutes to happen. Blink and it is over.   Even if you stretch out the pass the parcel to Lady Gaga for as long as you can, it still only takes 7 minutes.   Simple arithmetic tells you that if you have an hour to fill in, that is a LOT of party games (although technically musical statues and musical bobs are two different games, aren't they?)   This means that you need some activity which  takes up lots of time.  See Rule no 5 below. 

Rule no 2: every one's a winner.   So in pass the parcel, which in my youth was fiercely competitive because there was only one prize, is now a bit of yawn because there is a gift in every layer.

Rule no 3: 8 is a hard age.  They are not little girls and not into fairies and glitter.  But they are too young still for many types of parties.  Still, a couple of the guests turned down the offer of a balloon on departure.  Too  childish, I guess.  

Rule no 4: treasure hunts take 3 minutes and consist of Lord of the Flies style carnivorous screeching around the house looking for the little hidden packages.  See rule 1 above.  I think my treasure maps took maybe 20 times longer to make than the game took...

Rule no 5: everyone loves a game which involves bashing something half to death with a stick.  In this case, a flower shaped pinata.  These girls must have some stress going on in their lives, because the pleasure they took in beating this thing to a pulp was a sight to see.  Even when all the lollies inside had spilled out, they kept hitting and hitting until it was in tiny pieces.

(I strung up leaves and lamps from the maple trees. This is also where the pinata massacre occurred)

Now to the all important food.

Rule no 1: the food you have proudly taken ages to prepare will be of least interest to the party goers.  This year my meringues went weird (I blame the humidity) so I crushed them, mixed with strawberries and cream and made mini Eton Messes in shot glasses. They were amazing.  And no one ate them. 

Rule no 2:  simple and sugary is best.    Caramel popcorn (see above image) is universally loved.  And at the other end of the spectrum, chopped up watermelon is always gobbled up. 

Rule no 3: don't bother with the elaborate cake.  In my time I have made a Miffy, a giant cupcake, an echidna, an Ariel mermaid on a sea bed and a dinosaur.   This year I went round and simple (from Feast by Nigella Lawson).

Rule no 4: there is always one girl who complains there is not enough food and another one who eats nothing at all. 

Rule no 5:  serve frankfurters.  I know that these are barely food but how they love them. 

Finally.... have the party in the late afternoon so you can pass out conveniently when it finishes without having to get through the rest of the day.....

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I Love My Stickblender

Nigella Lawson's new book Kitchen has a couple of useful chapters about the way she sets out and designs her kitchens, what she uses in terms of knives etc and very interestingly, the appliances she loves and those she is ashamed of purchasing. 

I declare upfront - as you can see by this picture of our kitchen. I do not share her dislike of a zen kitchen and I don't agree you can't cook properly in such a kitchen.   Whilst it is true, it does not always look like this, I find that as with an office, I can't concentrate properly if there is crap everywhere.  

As you can see, all food groups are represented in my kitchen (bread, red wine and herbs) 

I do however share her dislike of pointless appliances (and I speak as someone who doesn't even have a microwave, which sometimes makes me feel like a wartime bride).  This is partly because we don't have a huge amount of benchspace, and you have to have appliances to hand if you are going to use them.  I found her list of what she considers critical very interesting.    You can see from this image (taken some time ago, I would say at least 10 years) that she has always liked her kitchens to have everything within reach. 

Nigella in her kitchen (photo by Paul Clements)

These kitchens illustrates perfectly why I don't like lots of stuff piled up.  Where is the bench space?

Here is Nigella's list of key appliances and kitchen equipment:

1.   Potato ricer

2.   Rice cooker.

3.   Timer (must be portable so you can do other things whilst food is cooking).

4.   Electric whisk (if you have ever tried to make meringue by hand whisking you will see the wisdom of this).

5. Free standing mixer like a Kitchenaid.

6. Stick blender.

7. Food processor.

8. Thermometers (meat and candy).

9. Mezzaluna.

10. Graters. 

And in her Kitchen Hall of Shame? Appliances including a yoghurt maker, professional icecream maker, electric jam maker, electric grater and electric waffle maker. 

I actually love my icecream maker. If you have children, as you can whip up a sorbet in no time at all.    I also think those manual pasta makers are fun to do with the children, but otherwise you don't use them much.    

My completely and absolutely must have kitchen appliance is a stick blender like the ones Bamix make, which I use for soups, curry pastes, pesto, chopping nuts, mincing meat and everything in between.   They are not very expensive at all.  

Being a Good Wife, and always trying to improve myself, it did make me wonder if there was some appliance I might need which I don't have.   I started thinking about this when someone emailed me this ad this week. 

I can assure you if I received either of these for Christmas I would be officially over the moon:
 

Magimix see through toaster

I know, I know everyone laughed when this toaster was released.  I certainly did.  But I have come around a bit. If you are a litle bit obsessive, as I fear I may be, and just a little bit distrustful of your toaster and its cunning plots, you will be constantly popping the toast up to check its shade of brown.  So, I admit it, I can now see the logic. 

Kitchen Aid Premium Stand Mixer in steel grey

To bake properly, you need a mixer.  This is what I am told anyway. I am not really a baker, or a dessert maker, but if I had one I would probably do it more.   


And for completeness, my list of pointless appliances:

1. Sandwich Maker (too hard to clean.  An Italian friend taught me to make toasted sandwiches in a fry pan over heat, squashing the sandwich down by pressing a plate on it and resting a heavy tin on top.  And student-y as it is, I still do it this way).

2. Juicer (too hard to clean. Yes, there is a theme emerging here (laziness)).

3. Rice cooker (in spite of what Nigella says, I find I get really good results using the good old absorption method over the stove top).   We did have one once, and I am ashamed to say I threw it out after a few years. 

4. Popcorn maker (please.  You can hold the lid on a pot can't you?)

5.  Exploitative Baby Food appliances (you know, the ones that prey on your paranoid fear you will kill your baby by food poisoning him or her - baby food trays and containers, mini baby food mashers and choppers and heaters etc.  Read Smitten Kitchen's sensible suggestions about how to do baby food without all of these extra things).

6.  Gimmicky things like a 'Muffin Maker' (in an online spiel for this I read this pitch 'Compact and easy to use, it cooks three large, light and fluffy muffins without the hassle of pre-heating the oven.'  Because you know what a hassle it is to twist a knob right? And besides, who ever needs only three muffins?)  

And finally, I have heard speak of a magical German appliance called a Thermomix which can allegedly chop, beat, mix, whip, grind, knead, mince, grate, juice, blend, heat, stir, steam and weigh food.  So, you put the ingredients in, and 30 seconds later, risotto is produced.    It sounds like something JK Rowling would come up with.  Like the see through toaster I started laughing when I heard about this.   Does anyone have one? 

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Some Food for Halloween Weekend

Halloween is not a big celebration here in Australia but this year it falls over the Melbourne Cup (very) long weekend, which is four days for us this year.  My daughter has a friend in her class from Chicago and she has become infected with the Halloween spirit and is desperate to go trick or treating on Halloween Eve (tonight).  I suspect this will involve us driving hopefully not too aimlessly around looking for houses with balloons.   

Anyway, we have done lots of cooking.   

If I did not have this largely random blog I think I would have a blog called Things on Toast, or possibly, and more depressingly, Demolished Houses of Melbourne.    Whilst they might seem like very specific topics, I don't actually think I would run out of posts for either!  

My current favourite thing on toast is avocado.  Not just any avocado. It must be perfectly ripe (to be honest anything other makes me feel physically ill) and cut into chunks and gently mixed with Greek feta chunks, chopped coriander, olive oil, lemon juice and salt.   And served on thick bread.  Complete and utter Thing on Toast heaven.

How can so much greenery not be good for you?

How great are these tiny skull biscuits?   Quite scary I think,   I found some Halloween cookie cutters in that Vortex of 20$ redcurrant jelly: Essential Ingredient.    The children have hysterics every time they eat them. 

Less successfully the kit contained a black cat and bat shapes.  Which is pretty apt because my Small Spiderman son has morphed into Small Batboy.  I had to buy him another costume so I could peel off and then wash the Spiderman one. 

I even managed to find a not-too-garish balloon or two.  I love this because it looks a bit like the spiders are trapped inside.  Which is on any view the best place for them. 

I have trouble persuading my daughter to eat breakfast.  Not surprising really when you learn she doesn't like eggs, butter, milk on cereal, 99% of the cereals available and porridge, fruit unless its wet and cold and most kinds of bread for toast.    But what she does like, which I found out accidentally when they were giving little cups of it away in the supermarket, is granola.    

Nigella Lawson's Feast has a wonderful granola recipe.  This one is the chocolate (ie cocoa) and peanut one.  I made a huge batch this morning and too my surprise it is exceptionally good.

In keeping with the creepy theme we then made chocolate cupcakes with black icing and little tombstone cats:

And finally, something grown up:  a roasted pumpkin, pine nut, raisin and rocket salad which we ate for lunch today with some roast lamb. 

Now for the dressing up...

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A Thank You, Some Messy Libraries and a Little Mid Winter Break

Today I received from divine Raina a surprise package of Verandah, Home Beautiful and Elle Decor.   All the way from Colorado.  THANK YOU LOVELY LADY.   If you haven't already, you must go visit her at If the Lampshade Fits.

I was going to  insert a rant here about exchange rates and the exorbitant price of US and UK magazines in Australia ($20 AUD for airfreight US Vogue) but it turns out that magazines are heavy, and shipping is costly, so I can only assume that in fact it is all a very  fair arrangement, for us, the newsagents and those shippers.   But I still die a little when I visit Borders because  I just cannot bring myself to pay the equivalent of a paperback book for a magazine.  

There are so many great things in these wonderful magazines, but the very very best is this, from the Studio City home of a couple who work in production and branding.  The whole house is divine but this room especially, I think is superb.  You cannot tell from the picture, but that butterfly chair is in leather......

I think the fact is that I love any room with wall to wall books.

I may have mentioned, this week even, my dislike of colour coded books.   So, let step away from the delicate libraries of Elle Decor, which I do love, like this:

and look at some real libraries.

First up, and I bet it is in many languages, that of Karl Lagerfeld.  When you think about it, you probably wouldn't expect anything less than this.  

This is Diane Von Furstenberg's in her Connecticut estate Cloudwalk:

And Nigella Lawson from 2004.  Nigella has written a lot of her extensive cookbook collection.   Clearly she was not exaggerating.  

I am off tomorrow for a mid winter break, by the sea, where I will have lots of windy walks, salty air, and plenty of sleep and laughter and reading before the open fire.   


xoxo 

((1)(2) Elle Decor (3) via Alkemie (4) via Habitually Chic (5) from House & Garden) 

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Spice World

I have been rereading Elizabeth David's eccentric little tome 'Spices Salt and Aromatics in the English kitchen'. It is a short book, which reviews spices in the English kitchen, their use for preserves and pickles, the Indian influence in England and includes lots of recipes for things like pickled onions and a 1950s style curry.

She quotes Sir Henry Luke from the Tenth Muse (1954):

'To turn to spices, mace - that aesthetically beautiful by-product of the nutmeg tree, a network husk of deep and brilliant lacquer red while it is still fresh on the nut - enriches thick soups and the stockpot generally with its singularly piquant aroma. Nutmeg itself, grated, is also a help in soups no less than in a bread sauce and a rum punch. Saffron is as indispensible to a good Milanese risotto as it is to a bouillabaisse and a paella. A touch of cardamom or coriander seed transforms a humdrum stew with the aroma of a Middle Eastern souk.

And what a rich evocative aroma they have, those ancient vaulted bazaars of Aleppo and Damascus and the Old City of Jerusalem, of Qazvin and Meshhed and Isfahan, as you approach the streets of the vendors of spices. Here you inhale an amalgam of all the aboriginal savours and smells of the Orient: the pepper and cloves; the cinnamon and turmeric and coriander.'

I cannot wander an Arabian souk today, and this is the closest I have ever been to a Middle Eastern Spice market:

(Market, Singaraja, Northern Bali, 2005)

Isn't it incredible how the scent of spice can evoke a long dormant memory. For me, cloves take me back to when I was 10 and we made pomanders for Christmas by sticking cloves into an orange. Cinnamon reminds me of the cinnamon and sugar mixture I ate sprinkled on buttery toast when I was a teenager. And the mixture of pepper, nutmeg, blachan, galangal and turmeric brings back many meals from Bali.

I may have written about the pointlessness of muffins. Well here is a wonderful Nigella Lawson muffin recipe which has some spices, and last for a few days in a sealed container. Your kitchen will be filled with a spicy Christmassy ginger glow.

Gingerbread muffins

Ingredients

250 g plain flour

1/2 tsp bicarbonate of soda

1 tsp baking powder

1 1/2 tsp ground ginder

1 tsp ground clinnamon

1/4 tsp ground cloves

1 egg

50 g dark muscovado sugar

50 g light muscovado suger

150 ml milk

1/4 tsp balsamic vinegear

6 tbsp vegetable or corn oil

4 tbsp golden syrup

4 tbsp black treacle

Method

Preheat oven to 200 degrees celsius. Line a 12 bun muffin tin with muffin liners.

Combine the flour, bicarb of sada, baking powder and spices in a large bowl. Whisk the egg in a large measuring jug then add the sugards, breaking up any lumps. Add the milk and vinegar then measure in the oil with a trablespooon. Use the same oily spoon to add the syrup and treacle so they don't stick to it. Whisk the mixture to combine and add to the flour and spices.

Stir until mixed but still fairly lumpy - the mixutre may be quite runny but this is okay.

Spoon or pour the mixture ino the muffin papers and bake for 20 mins until the tops are browned - the muffins will still be squashy when you take them out to cool on a rack. Note you will not get the hump topped look of other muffins. This is a good thing.

And if you want to learn more of spice history, go no further than Giles Milton's Nathaniel's Nutmeg in which (amongst other things) the farsighted English, following a little spat wih the Netherlands, traded the tiny island of Run (part of the Banda Island chain in southeast Asia) with a rather larger rocky island off the coast of north America called Manhattan.

The transation was considered to be fair largely because Run had scores of nutmeg trees, and Manhattan had none.

(Images: (1)(5) Taschen (3) Flickr (4) Jane (5) Point Click Home)

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Restaurant Inspiration - The Blue Diamond and New York Style canapes

This week, the Blue Diamond, which is not the Riley Car Club, nor is it a restaurant rather a very elegant bar nightclub in central Melbourne. It is in a low rise 1970s building and has this view over the eastern skyline:

It has a light bar menu and at a recent event there I was very struck by the New Yorkness of the venue. A cigar bar, a balcony for taking in some fresh air, little circles of brown leather armchairs, a long cocktail bar and a jazz band playing in the corner.

And canapes. We all know how hard they can be to get right. And so time consuming to make. We all want something easy to hold yet filling and not a rehash of the same old sushi \ mini pizza \ peking duck wrap\chicken sandwiches which plagues us all, everywhere we go.

So coming into party season in Melbourne (Spring Racing Carnival and then Christmas) these are two recipes inspired by the 1920s.

Cocktail Sausages in bacony wraps

This is not a recipe, just an idea, and comes from Nigella Lawson's Feast. These take the edge of your appetite and are excellent with drinks. You will need some thinly sliced proscuitto or streaky bacon, some beef or pork chippolatas and some maple syrup or honey.

Pre heat the oven to 200 degrees celsius. Carefully wrap the sausages in the bacon, and lay on a baking sheet covered with foil or baking paper. Get a pastry brush and thinly coat the bacony packages with maple syrup or honey. Bake, turning once, for about half an hour or until crisp. They can stay in a low oven to keep warm.

Cheese Canapes

Canapes were everywhere in the speakeasies of the 1920s. There is a wonderful on line copy of the Boston Cooking School Cook Book by Fannie Farmer written in 1918 with a vast selection of bread canapes ranging from the simple to tasty to probably not to our current tastes. You can see this here.

Use a scone cutter to cut 5 cm diameter (or bigger if you like) circles out of soft white bread. Carefully toast until just beginning to colour. Spread with Dijon mustard, then sprinkle with a thick layer of grated cheese seasoned with salt and cayenne. Place on a baking sheet and grill until cheese is melted. Serve at once.

(All images: Blue Diamond)

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Potato Dauphinoise - made with a Benriner

Although it is spring now it has been raining constantly for days in Melbourne. So last night I made a winter standby, potato dauphinoise. This is ultimate comfort food. Nigella Lawson has a lovely section on comfort food in her brilliant book Feast. She includes things like onion rings and mash. To me comfort food has to be creamy and eaten mostly with a spoon. And if that is in front of an open fridge door (Nigella and I have that in common) then so be it.

There are many many versions of this recipe so I lay no claims to originality here - in any event a truly original recipe is a rare thing these days. I always make enough to give to the children the next day. Even if you get the liquid amounts wrong, by which I mean having regard to the amount of potato because I never weigh my potatoes, it doesn't matter, you can just leave that behind in the baking dish.

Contrary to what you may think, this recipe is not the favourite food of a Dauphin (the title given the heir apparent to the throne of France between 1350 to 1781, which makes me think of sad little French boys drssed in gold embroidered finery) but rather derives from the region of dauphine in France near the Italian border, from where the recipe originates.

Pot Dauph (based on recipe from Nick Nairn, my favourite Scottish cook).

Ingredients
1.25 kilos potatoes (he suggests Maris Piper, I use Nicola). I don't know how many 1.25 kg is - I use about 4 large potatoes
1 garlic clove, peeled
1 tsp of Maldon salt
300 ml thickened cream
300 ml milk
white pepper
half a cup of freshly grated parmesan

Method
Preheat oven to 140. Peel and slice potatoes very thinly. You should do this with a mandolin slicer.

(As an aside, I use the Japanese Benriner slicer, which I bought in Tasmania, of all places. I love this piece of equipment with a passion. I love its packaging, which you can see below slightly (happy Japanese housewife) and I love its efficacy, and I am kind of thrilled by the fact that any slip of the protector and you are destined for a quite nasty slicing accident).

Crush the garlic with the blade of a knife and mash it with 1/2 tsp of salt. Put the milk, cream, garlic and the rest of the salt in a large saucepan and bring to a gentle boil. Add the potatoes and gently stir so they are covered with the milky mixture. Cook at medium simmer for about 15 minutes. You want the starch to have been released but not have the potatoes falling apart.

Put the whole contents of the pan into a buttered shallow ovenproof dish. Sprinkle with the grated parmesan and cook for about 45 minutes.

Note: I find the cooking times very variable. You want the dauphinoise to be browned on the top. There may still be liquid, you can ignore this. This dish can be left to cool and reheated in a slow oven. You can also use a scone cutter to cut out little circles and reheat gently. If you are into sculptural food this looks very nice.

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