paneer butter masala

paneer butter masala

I really like Meera Sodha’s first cookbook so Rock ordered her second book, Fresh India, from the UK last year… I think for Valentine’s Day!  I prefer getting a cookbook over chocolates any day.  I just looked and this book is still not coming out in North America until this coming May so, good job Rock!

Anyway, I have my go-to butter masala recipe but I decided to try Meera’s recipe and it turned out really great!  It’s definitely different from my go-to but just as good.  I did make some alterations, mainly to measurements, and I substituted the tomato passata and double cream (which we don’t readily have here in Canada) with crushed tomatoes and coconut cream.  And if you’d like, which I didn’t but Rock and Aymeric did, you can sprinkle over some toasted flaked almonds to serve.

Serves 4.

grapeseed oil  / 400 – 500 grams of paneer, cut into 2 cm cubes  /  3 tbsp unsalted butter  /  1 large yellow onion, finely chopped  /  4 cm piece of ginger, peeled and grated  /  6 cloves of garlic, crushed  /  800 grams of crushed tomatoes  /  1 tbsp dried fenugreek leaves  /  1 tsp ground cinnamon  /  1/4 tsp ground cloves  /  1/4 – 1/2 tsp chilli powder (I used 1/4 so that it would be pretty mild for our 10 month old)  /  2 tbsp honey or sugar  /  1 and 1/2 tsp salt  /  150 ml coconut cream, plus a bit extra to serve

IMG_4780

Heat up about a tablespoon of oil to a large lidded frying pan over medium heat.  Fry the paneer until the cubes are a bit golden on all sides and then transfer to a plate and set aside.  Next, heat up the butter in the pan and fry the onion for about 10 minutes or until they’re translucent and turning a bit golden.  Add in the ginger and garlic and fry for a couple of minutes.

IMG_4781

Stir in the crushed tomatoes and cover with the lid and cook for about 12 minutes.

IMG_4782

Stir in the fenugreek leaves, cinnamon, cloves, chilli powder, honey and salt.  Then stir in the paneer, cover back with the lid and let it cook for about 5 minutes.

IMG_4783

Mix in the coconut cream and let it cook for another few minutes.

IMG_4784

And you’re done! Drizzle a bit more of the coconut cream over and serve with basmati rice.  Really delicious!

paneer butter masala

Advertisements

ultimate hot chocolate mix

Tis the season for hot chocolate!  I just made a giant double batch jar of this awesome hot chocolate mix from Jamie Oliver’s Comfort Food cookbook.  It makes a really chocolatey (thanks to the dark chocolate AND cocoa), and most importantly thick (thanks to the cornstarch), hot chocolate, which I really like.  Feels super indulgent. Nothing worse than a watery hot chocolate!

For 16 servings.

7 oz good quality dark chocolate  /  1 cup good quality cocoa powder  /  3/4 cup icing sugar  /  1/3 cup cornstarch  /  1/3 cup malted milk powder like Ovaltine or Horlicks  /  pinch of sea salt

IMG_4086

Put the chocolate in the fridge to chill for about 30 minutes (I was impatient so stuck it in the freezer instead) and then chop in a food processor with a pinch of salt until fine.

IMG_4087

I just have a mini food processor so I did this in two batches.  If you have a large food processor, just add the rest of the ingredients and pulse until mixed.  Mine’s too small so I just mixed everything by hand in a large bowl.  (More like I put my toddler to work. Ha! He did some mixing and some getting chocolate all over my pants.)

IMG_4088

OK and that’s it for the mix!  Just keep it in an airtight jar and you’re ready to make yourself a fresh mug of hot chocolate whenever.

To make one serving of hot chocolate, put 1 cup of milk (I use almond milk) and 2 heaping tablespoons of the hot chocolate mix into a saucepan.  Simmer over medium heat for about 5 minutes, stirring it regularly.  It’ll really thicken up.

IMG_4091

Pour into a mug and add some mini marshmallows, fresh grating of chocolate, cinnamon or whatever you want.

IMG_4093

 

matcha mochi

matcha mochi

We love mochi (Japanese rice cake)!  So soft, chewy and yummy.  But we never thought to make homemade mochi until we were visiting friends and they had made some.  Of course Rock immediately wanted the recipe.  Turns out homemade mochi is actually really easy to make.

1 and 1/2 cups glutinous rice flour  /  3/4 cup sugar  /  1/2 tsp baking powder  /  2 tbsp matcha powder  /  3/4 cup coconut milk  /  1 cup water  /  1/2 tsp vanilla extract  /  cornstarch for dusting

IMG_4007

Preheat the oven to 275F and line a 9 x 13 inch baking dish with parchment paper.  In a mixing bowl, whisk together the dry ingredients and in another bowl, mix together the wet ingredients.

IMG_4008

Add the wet ingredients to the dry and whisk together until there are no more clumps.  Pour into the lined baking dish.

IMG_4010

Cover with aluminum foil and bake for an hour.  After the hour, take off the foil and bake for another 10 minutes.

FullSizeRender

The recipe says to cool overnight but let’s be real; I’m way too impatient for that.  So I let it cool for about 15 minutes on the counter and then I covered it and stuck it in the fridge for a few hours.  I’m happy to say it did no harm and just let me eat my mochi sooner.  I wouldn’t leave it in the fridge for any longer than that though ‘cus I read that refrigerating mochi makes it hard and lose it’s chewy texture.

In order to cut it, I lightly dusted a chopping board with cornstarch and then flipped the mochi out of the dish upside down onto it.  Carefully peel the parchment off as the mochi is quite sticky.

FullSizeRender-2

Dust with some more cornstarch and cut into pieces with a sharp knife.  I just cut squares but you can cut it up however you’d like.  I’ve already eaten two squares but I just read that mochi doesn’t stay fresh for more than a day or two so I better eat more!

IMG_4026matcha mochi

 

shake shack cheese sauce

I am obsessed with Shake Shack.  Hands down best burgers ever.  And oh my god the cheese fries.  The cheese fries!!!  Even had our American Thanksgiving dinner there while we were in Las Vegas the other week (and we weren’t the only ones!)  This is the recipe for the sauce that they put on their cheese fries which I got from the Shake Shack: Recipes & Stories book.  Actually, it’s called their ‘(close enough) cheese sauce’ since their recipe is a secret but I think this make-at-home version is really, well, close enough!

Makes about 6 cups.

1 tbsp canola oil  /  1/2 onion, peeled and sliced 1/2 inch thick  /  6 thin slices jalapeño  /  2 tsp whole black peppercorns  /  1/2 tsp kosher salt  /  1 tbsp white wine vinegar (which I substituted with apple cider vinegar)  /  2 tsp white wine (which I got from a can.  I didn’t even know wine came in cans!)  /  2 cups heavy cream  /  2 cups grated cheddar cheese  /  2 cups grated American cheese*

*My American friend said American cheese is basically Kraft singles!  Well I always have a supply of Kraft singles so I can repeatedly re-live my childhood in the form of grilled cheese sandwiches.  Anyway, I just used those, ripped into pieces, instead of buying a block of Velveeta and I weighed it out – works out to 8 slices of cheese.

IMG_3912

Heat the oil in a large saucepan over medium heat and then add the onions, jalapeño, peppercorns, and salt.  Cook, while stirring often, for about 5 minutes.  Add the vinegar and wine and cook for another 5 minutes or so.

IMG_3914

Add the cream and then take the saucepan off the heat.  Let the cream steep for about 30 minutes.

IMG_3915

After steeping, put the saucepan back over medium heat until it gets very warm but don’t let it come to a boil.  (I didn’t heat it enough at this stage so my cheese wasn’t melting all the way through so just make sure it’s quite hot.)

Put the American and cheddar cheeses into a large heatproof bowl and then pour the hot cream through a strainer over the sauces.

IMG_3916

Stir until the cheese melts and the sauce is smooth. (Since my cream wasn’t hot enough, I put the bowl over a pot of simmering hot water and that did the trick.)  The sauce can be kept covered in the fridge for up to 1 week and can be reheated in the microwave.

IMG_3919

The recipe says the cheese sauce would be good on burgers, hot dogs and veggies.  And of course, put it on fries!!!

IMG_3921

milk bar’s chocolate-chocolate cookies

We’ve had the Momofuku Milk Bar cookbook by Christina Tosi for a couple years now but we only actually got to try something from one of their bakeries last week!  We went on a last minute trip to go surprise Rock’s mom in Las Vegas and we ourselves were pleasantly surprised to find that a Milk Bar (and a Momofuku!) had opened up right next to our hotel.  We got one of their bagel bombs and a half dozen assorted cookies and now I want to bake everything from the book.  This is only the second recipe I’ve tried from the book (the first was 2 years ago – I made the birthday cake for Aymeric’s first birthday and it took me an entire day) and the recipes can be a bit complicated, as well as very specific, but you just need follow the directions in the recipes exactly.  (I learned this the hard way with that birthday cake.  When it says mix for 6 minutes, you mix for the damn 6 minutes!)

Anyway, these chocolate cookies are AMAZING.  INDESCRIBABLE.  Rock just said these are the best cookies we’ve ever made.  You have to try them.

Makes 10 – 15 cookies.

There’s 2 parts to the recipe: the chocolate crumb that gets mixed into the cookie and the cookie dough itself.

Chocolate crumb:  1/3 cup all-purpose flour  /  1/2 tsp cornstarch  /  1/4 cup sugar  /  1/3 cup cocoa powder  /  1/2 tsp kosher salt  /  3 tbsp unsalted butter, melted

Dough: 225 grams (16 tbsp) unsalted butter, room temperature  /  1 and 1/2 cups sugar  /  2 tbsp corn syrup  /  1 egg  /  1/4 tsp vanilla extract  /  2 ounces semi-sweet chocolate  /  1 and 1/4 cups all-purpose flour  /  3/4 cup cocoa powder  /  3/4 tsp baking powder  /  1/4 tsp baking soda  /  1 and 3/4 tsp kosher salt (I went out and bought kosher salt just for this and I’m gonna have to say it was worth it.)

IMG_3890

Start with the chocolate crumb by heating the oven to 300F.  Using a stand mixer with the paddle attachment on low speed, mix together all the ingredients except for the butter.  Add the butter and mix on low speed until the mixture starts forming small clusters.  Spread the clusters on a parchment-lined baking sheet and bake for 20 minutes, breaking them up every now and again.  Let the crumbs cool.

IMG_3893

Using a stand mixer with the paddle attachment, cream together the butter, sugar and corn syrup on medium-high speed for 2 to 3 minutes.

IMG_3892

Scrape down the sides of the bowl and then add in the egg, vanilla and melted chocolate. Beat for 7 to 8 minutes.

IMG_3894

Turn the mixer speed down to low and add the flour, cocoa powder, baking powder, baking soda and salt.  Mix just until the dough comes together, no longer than 1 minute.  (The recipe specifies: “Do not walk away from the machine during this step, or you will risk overmixing the dough” !!!)

IMG_3895

Scrape down the sides of the bowl again and then add in the chocolate crumbs.  Mix on low speed just until incorporated, about 30 seconds.

Using a 1/3 measuring cup, portion out the dough onto a baking sheet lined with parchment paper.  Pat down the tops of the dough so they are a bit flat and then wrap the entire sheet pan in plastic wrap and refrigerate for at least 1 hour.  (Here the recipe says: “Do not bake your cookies from room temperature – they will not bake properly.”)

IMG_3896

Heat the oven to 375F and arrange the chilled cookies at least 4 inches apart on a parchment-lined baking sheet.  (I had to do 2 batches.)  Bake for 18 minutes.  Let the cookies cool completely on the sheet pans.

IMG_3906

I’m so stoked, these turned out PERFECT.  Possibly even better than the one we bought in Vegas ‘cus they’re fresh out of our oven. It says the cookies can keep fresh in an airtight container for 5 days or you can freeze them for up to 1 month.  Let’s be real though, these cookies aren’t going to last the 5 days.

IMG_3909

Danish raspberry slices (hindbærsnitter)

danish raspberry slices (hindbærsnitter)

These traditional Danish pastries look like pop tarts but they are definitely not pop tarts!  These slices are homemade raspberry jam sandwiched between tender shortbread-like biscuits (some recipes call it cakes) topped with icing and sprinkles.  I got one for Aymeric when we were in Denmark last year ‘cus it looked like a fun treat for a kid but it was so good that Rock and I ended up eating most of it.  Anyway, we’d been meaning to try making them and we finally got around to it this past weekend when we had friends visiting.  I used a recipe from a book that Rock got me a while ago by Trine Hahnemann called Scandinavian Baking: Sweet and savoury cakes and bakes, for bright days and cozy nights. How hygge is that!?

Makes 8.  I wish we had made double the recipe.

300 grams frozen raspberries  /  1/2 cup superfine sugar  /  1 and 2/3 cups all-purpose flour, plus a bit more for dusting  /  150 grams icing sugar (if you don’t wanna weigh it, 1- gram = 1 tbsp)  /  100 grams (7 tbsp) chilled butter, chopped  /  1/2 egg, lightly beaten  /  sprinkles (the recipe calls for pretty light pink sprinkles but I just used what I had on hand)

IMG_3571

Put the frozen raspberries in a small saucepan and bring to a boil, stirring constantly.  Add the superfine sugar and turn the heat down to let the jam simmer for 20 minutes.  It didn’t say if you should keep stirring so I just did anyway every now and again to be sure.  Take off the stove and set aside to cool.  It should be quite thick.

FullSizeRender-3

While the jam is cooling, you can make the biscuits.  Sift the flour and 50 grams (5 tbsp) of the icing sugar into a bowl.  Then rub in the butter with your fingers until the mixture has the texture of crumbs.  Add the half an egg and mix the dough until it can come together in a ball.  Wrap dough in plastic wrap and let it rest in the fridge for 30 minutes.

Preheat the oven to 350F and roll the dough out onto a lightly floured work surface until it is 40 x 22 cm (or 16 x 9 inches).  Rock took this very seriously and dug out the measuring tape to make sure he got it perfect.

IMG_3575

Now cut the dough into two 20 x 11 cm (or 8 x 4.5 inches) rectangular pieces.  Prick all over with a fork and bake for 20 minutes.

IMG_3621

Let the biscuits cool on a wire rack.

FullSizeRender-4

In a small bowl, whisk together the remaining 100 grams of icing sugar with 2 tbsp of water until you get a smooth consistency.  Spread the icing on one of the biscuits.  The recipe said to leave the icing set first and then put the sprinkles on but it didn’t really work out for us ‘cus the sprinkles kinda just rolled off and we had to gently tap them into the icing which caused it to crack.  So instead of doing that, I would say sprinkle over the sprinkles before letting the icing set for 30 minutes.

Place the other biscuit on a chopping board and spread with the raspberry jam.  We didn’t end up using all of the jam.

IMG_3579

Place the iced biscuit on top of the biscuit with the jam on it.

IMG_3580

Cut into triangles and dig in!  You can keep these in an airtight container for 4 or 5 days but I doubt they’ll last more than a day before you eat them all.

IMG_3581

They didn’t turn out perfect looking but not bad for our first batch!  And they tasted amazing. Already thinking about when I can make these again.

Danish raspberry slices (hindbærsnitter)IMG_3587

 

 

 

classic banana bundt cake

This recipe is from Dorie Greenspan’s Baking: From my home to yours.  We’ve made this twice in the last two weeks (once was for friends! once was just us…) and it’s just a really good and easy cake to make.  No more difficult than a banana bread and gives me an excuse to use my beloved bundt cake pan.

3 cups all-purpose flour  /  2 tsp baking soda  /  1/2 tsp salt  /  1 cup unsalted butter, room temperature  /  2 cups sugar  /  2 tsp pure vanilla extract  /  2 large eggs, ideally also at room temperature  /  4 very ripe bananas, mashed (about 1 and 1/2 cups)  /  1 cup plain yogurt (or sour cream)

IMG_3266

Preheat your oven to 350F and generously butter a bundt pan.  The recipe calls for a 12 cup pan but I’m pretty sure mine is a 10 cup and it works just fine.  Whisk together the flour, baking soda and the salt.

Then, using a stand mixer with the paddle attachment or a hand mixer, beat the butter until it’s creamy.  Add the sugar and then beat at medium speed until pale and fluffy.

IMG_3267

Add the vanilla and then the eggs, one at a time, beating for 1 minute after adding each egg.  Turn the mixer down to low and then add the mashed up bananas.  Next, mix in half of the dry ingredients, then the yogurt, and then the rest of the dry ingredients.  Transfer the batter to your pan and tap the pan a bit on your kitchen counter to get any bubbles out and smooth out the top.

IMG_3269

Slide the cake into the oven, placing the pan straight onto the oven rack.  Bake for about 65 to 75 minutes or until a dry spaghetti noodle comes out of the centre clean.  If the cake is browning too quickly – give it a check after about 30 minutes – tent a piece of aluminum foil and loosely cover the cake.  When the cake is done, let it cool in the pan for about 10 minutes on a cooling rack before unmolding it onto the rack to finish cooling.

IMG_3274

The recipe’s side bar serving suggestion is to serve with coffee, tea or a slurpable mocha milkshake.  I love how specific that is!  Wrapped airtight, the cake will keep at room temperature for up to 5 days but our cakes never lasted that long before being finished off.

classic banana bundt cake

 

thai chicken biryani (khao mok gai)

thai chicken biryani (khao mok gai)

I found this recipe in Lonely Planet’s Thailand: From the Source cookbook (yes, LP has a few cookbooks!) and we are now all obsessed with this dish.  It’s a southern Thai meets Indian dish where the chicken is braised in rice with turmeric and spices and this specific recipe calls for a generous scattering of deep fried shallots over top.  SO GOOD!!!  Even my increasingly picky toddler was going to town on this. (Although, he wouldn’t eat the shallots ‘cus he said they were ‘octopus’ – you can’t win em all!)

A few things I did different: There’s a recipe for a chilli dipping sauce included but I skipped it and just used store-bought Thai sweet chilli sauce.  I also used coconut milk instead of unsweetened evaporated milk and used de-boned chicken thighs instead of entire chicken legs.  Just though it would make my life a bit easier but if you want, the original recipe calls for 3 chicken legs with the skin removed and cut into big chunks (whatever ‘big’ means, I dunno!)

Serves 4

~700 grams chicken thighs, cut into roughly 1 inch pieces  /  2 tsp curry powder (I used Indian curry)  /  1 tsp ground turmeric  /  1 tsp ground coriander  /  1/2 tsp ground cumin  /  1 tsp ground cinnamon  /  1 tsp salt  /  1 tbsp sugar  /  2 bay leaves  /  200 ml coconut milk  /  1 and 1/2 tbsp butter  /  2 cups jasmine rice, rinsed and drained  /  2 cups water  /  canola oil for frying  /  300 grams shallots, very finely sliced (this seems like a lot but it’s really not after frying)  /  pinch of salt

IMG_3425

Mix the spices, salt, sugar, bay leaves and coconut milk in a large bowl.  Mix the chicken in and let it marinate for at least 15 minutes.

IMG_3426

In a frying pan or a wok, melt the butter over medium-high heat and then add the chicken, including the marinade.  Fry for about 10 minutes or until the chicken is juuuust cooked.  Transfer to a bowl.

IMG_3428

I replaced my rice cooker with an Instant Pot so I used that but you can of course use a rice cooker or cook on the stove top.  Add the drained rice and then put the chicken and sauce on top.  Then add the water and if you have the Instant Pot, just press the rice button.  (I am such an Instant Pot convert!)  If you’re cooking on the stove top, bring to a boil and then cover with the lid and turn the heat to low.  Cook for 20-25 minutes until the rice is cooked.

IMG_3433

While the rice is cooking, fry the shallots.  In a frying pan or a wok over medium heat, add just enough oil so that you can deep-fry.  Toss the shallots with the salt in a bowl and then squeeze out as much liquid as you can.  When the oil is hot, fry the shallots in batches for about 1 to 2 minutes until crispy.  When each batch is done, transfer to a plate lined with paper towel to drain any excess oil.

IMG_3427IMG_3430

Plate up the rice and chicken, scatter the fried shallots over top and serve with a small bowl of sweet chilli sauce on the side.  Again, SO GOOD!

thai chicken biryani (khao mok gai)

 

 

pumpkin pie with graham cracker crust

A new baking post from the husband, Rock!  I didn’t think I liked pumpkin pie, but that’s probably ‘cus my only previous experience with pumpkin pie are the super sweet ones that cost 99 cents from the supermarket that my sister’s such a fan of. (Hi Reyna!) This pie, on the other hand, was really good. Rock made it for some friends who were visiting and everyone initially opted for a small slice but then ended up going for seconds.  Anyway, onto Rock’s post…

So it all started with a day trip to the Shamrock Farm in Comox.  We were going through all the different kind of pumpkins and we found a small one named Sugar pumpkin with this comment: “Good for pumpkin pie”.  I knew at this moment I had to bake a pumpkin pie.  The owner of the farm was kind enough to handle us a recipe.  I was feeling like graham cracker crust that day, so my pie is made with it, but any good pie crust will do just fine.

For the crust:  44 Honey maid Wafers /  1/2 cup melted butter

For the pie filling : 1 Sugar pumpkin or 1 1/2 cup canned pumpkin puree  /  1 Tbs flour  /  1 cup sugar  1 tsp ground ginger  /  1 tsp cinnamon  /  1/2 tsp nutmeg  /  1/4 tsp salt  /  3 eggs  /  1/2 cup of milk

1

First you need to cook the sugar pumpkin to make the puree.  Wash the pumpkin and snap the stem.  Cut the pumpkin in half and remove all the seed and stringy stuff.  You can keep the seeds for later and bake them with a little of olive oil.  Place the two half cut side down on a baking sheet, poke some holes with a form in the skin.  I used a parchment paper.  Roast the pumpkin at 400F for 45 minutes or until  the flesh is pierced with a fork.

2

Scoop the pumpkin out and blend it to make a smooth puree.  I used a hand blender.  If you are as curious as me, you will taste it; it is good!

3

Let bake a pie!  Pre heat the oven to 350F.  You need to crush the wafers to make the crust.  I used a food processor.  Then, melt the butter in a pan and add the wafers.  You will get a kind of dough.  With the help of the back of a spoon, form a crust in a pie pan.  I baked the crust for about 5 min; it gives you a harder less crumby crust.

IMG_1181

For the filling, in a large bowl mix well all the dry ingredients.  In a smaller bowl, beat the eggs and then add the milk.  I used 3.25% because I had it, but any milk will do.  Add the milk/eggs to the dry ingredients and mix.  Pour the filling over the crust and bake for 1 hour and 10 minutes.  I used a spaghetti to check if the pie was baked, if it comes out clean it is ready !

IMG_2868

IMG_2870

cauliflower pasta with pecorino and rosemary

I recently picked up Lynn Crawford’s cookbook Farm to Chef: Cooking Through the Seasons and I’m pretty excited to cook through it. Recipes are organized by season highlighting produce from the farmer’s market.  We do frequent the Comox farmer’s market but I got this book (and the cauliflower) at Costco so not quite fresh local produce but that’s ooookkkkk.  Is it still considered sort of farm to table if the garlic is from a local farm and the rosemary is from my garden??  Anyway, this pasta dish was really yummy even though I had to substitute a couple of the ingredients.  The supermarket didn’t have pecorino so I used the parmigiano reggiano I already had on hand and I couldn’t find spaccatelle so I ended up using some egg noodles.

Serves 2 – 4.

4 tbsp extra virgin olive oil  /  1/2 head cauliflower, cut into 1 inch florets (about 4 cups)  / 450 g spaccatelle or other short curved pasta  /  vegetable oil  /  2 – 4 slices proscuitto, torn into large strips  /  2 shallots, thinly sliced into rings  /  1 tbsp fresh rosemary leaves  /  2 tsp minced garlic  /  1/2 tsp cracked black pepper  /  2 tbsp unsalted butter  /  1/2 cup grated pecorino cheese  /  2 tbsp finely chopped chives  /  salt and more cracked black pepper

IMG_1162

Preheat the oven to 325F and heat up 2 tbsp of the olive oil in a skillet over medium heat.  Fry the cauliflower for about 10 minutes or until golden brown.  When they’re done cooking, transfer to a baking sheet and keep the cauliflower warm in the oven.

IMG_1163

In the meantime, cook the pasta according to the package until al dente.  Drain the cooked pasta and toss with a bit of vegetable oil just to keep the pasta from sticking and then set aside.

Add the remaining 2 tbsp of olive oil to the skillet and place back over medium heat.  Toss in the proscuitto, shallots and rosemary and cook until the shallots are golden, all the while stirring frequently.  Then add in the garlic, pepper and butter and cook for another 2 minutes.

IMG_1164

Add the shallot mixture and the cauliflower to the pasta and gently fold in.

IMG_1165

Season to taste with salt and pepper and then scatter over the pecorino and chives.  I swear, tossing some chives on top of whatever you’re eating just makes it look fancy.  We’ll be cooking this again soon for sure!

IMG_1166