Pro-cake-stination

Posted on February 8, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

It’s my day off, I should be doing my taxes, but I woke up not feeling great so I’m using that as an excuse to not to them, I’m using this and the next post to avoid doing them. (They’re not going to take long, but whatever)

Monday I picked up a morning shift and it was…slow. I got cut at 2 and had to figure out what to do with the rest of my day. I remembered when I had been googling recipes for chickpea pasta I had seen recipes for chickpea pancakes. I didn’t want to have a sweet pancake, but I was able to find a recipe for a savory pancake.

The recipe I found was very simple, and I was able to add more vegetables to it. In retrospect, I would have made two pancakes instead of one, because the giant one is super hard to flip. I had to flip it out of the pan on to a plate and put it back in. It only ripped a little.

Now, I used some non-vegan toppings (Sriracha Greek Yogurt and some cheese) but the actual recipe is 100% vegan so you can top it with whatever you like. The orginal recipe calls for avocado topping and a cashew cream, which, if I had either, I probably would’ve tried it out.

Savory Chickpea Flour Pancake

Here’s what to get from the store:

Chickpea flour
Green Onion
Button Mushrooms
Mini sweet peppers

Chickpea Pancake
(Based off Oh She Glows)

 

1 green onion, finely chopped (about 1/4 cup)
2 mini sweet peppers, diced
1/2 cup chickpea flour (also known as garbanzo flour or besan)
2 cloves garlic, diced and smashed
1 green onion, diced
2 button mushrooms, diced
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
pinch red pepper flakes (optional)
1/2 cup + 2 tablespoons water

  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
  3. Add the water and whisk well until no clumps remain. Whisk until there are a lot of air bubbles in the batter.
  4. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
  5. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
  6. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

I bought a small Aerogrow system last week, just with three little pods. I planted a lettuce, dill and a basil. The lettuce has sprouted and has been growing for a few days, and the basil sprouted Saturday night and is getting pretty big. I think I’m going to get another system so I can grow some tomatoes to I think. (I gotta thank my friend Nell, she got one for Christmas and I decided to copy. )

 

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I’m Back Baby!

Posted on January 4, 2018. Filed under: Main Course, Uncategorized | Tags: , , , , |

Guys it has been a LONG few months. From the time I started working at my second job, I had maybe a week off total. It’s been exhausting, to say the least. Even if I’ve had time to cook, I hadn’t had time to post anything. I’ll be posting 2 posts today (should be 3, but I can’t remember all that went into my curry, sorry!)

Now, you must be asking, “How does she have time to post stuff now?” Well, I left my second job a little after Christmas because I’ll be training to shift supervise at Unos, and I’m pretty excited about it. Sure, I’ll be working a lot, but not nearly as much has I have been.

Now, onto the food, tha’s why you’re here, right? Few weeks ago I was really wanting potato soup (again, I know), but it’s my favorite thing. I wanted to make it easy on myself and make it in my crock pot.

Nice thing about crock pot cooking is that you set it, leave, come back and the food is done. Nice thing about vegan crock pot cooking is that it takes even less time to cook.

This recipe is SO easy. If I do it again, I would put less jalapenos (in retrospect, 2 full unseeded jalapenos were too many) it’s also vegan, AND it has beer.

IMG_20171219_142940_962.jpg

Here’s what to get from the store:

Vegetable broth
Sweet Potatoes
Red Potatoes
Jalapenos
Button Mushrooms
Black beans
Beer of your choice (I used Three Floyds Alpha King)

Easy Two Potato Beer Soup

2 Sweet Potatoes, diced
2 Red Potatoes, diced
1 Jalapeno, diced
5 cloves garlic, smashed
1 yellow onion, diced
5-6 button mushrooms, sliced
1 container vegetable broth
1 bottle of beer
1 can black beans
Salt, pepper, paprika, cayenne

  1. Throw everything but the beans and mushrooms into the crock pot. Season just a little but, and turn the pot onto high.
  2. Once everything is cooked through, place a good amount of the soup into your blender and blend until smooth. You can put as much or as little as you like, depending on how chunky you want your soup.
  3. Add the black beans and mushrooms and cook a little longer.  Taste to adjust seasonings.

That’s it!  One of the easiest things I’ve made in a while, and it lasted a while so I had warm food for a week.

I’m going back to just doing grains on the weekends; just fruit, veggies and maybe meat during the week. I want to see how cut I can get before I go on vacation, worked before my birthday, it’ll work again.

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More Crack a lackin

Posted on July 3, 2017. Filed under: Appitizers, Uncategorized | Tags: , , , |

I’ve been working a LOT. Doubles most days, only have had 2 days off in the past month or so. I really haven’t had the time or the energy to make anything more than just my smoothies and salads, and that’s fine, but I’ve been getting the itch to cook.

Today I was supposed to go in for a lunch shift, but while I was on the train, the manager called me off, so I came back home. Now I don’t have to be there until about 2:30. I didn’t want to nap because I knew I’d be more groggy, so spinach crackers came into my mind.

Now, about a week ago, I decided no more processed or non fruit and vegetable carbs until my birthday. So, basically no bread, pasta, grains, crackers, chips, ect. Now, at the 2nd job, that’s been pretty easy. At Unos, not so much, but I pulled through just eating salads, veggies, hummus and almonds. I have to say, it’s been paying off. (That and the exercise) I can actually see my muscles changing and it’s kind of cool.

Now, that being said, I need more snacks, and yes, I know these crackers have carbs in them, however, I modified the recipe I found to use wheat flour and milled flax seed instead of while flour. That did mean I had to use a little more water, but that’s fine.

This recipe is very easy and takes very little time. It’s 100% vegan, and decently low carb, in my mind.

Whole Wheat and Flax Spinach Crackers

Here’s what to get from the store:

Spinach
Wheat Flour
Milled Flax seed
Baking Soda

Whole Wheat and Flax Spinach Crackers
(Based Off Elephantastic Vegan)

1 cup wheat flour
2/3 cup milled flax seed
1½ teaspoons baking powder
1 teaspoon salt
1 tablespoon olive oil
¼ cup  or more of water
2 loosely packed cups spinach

 

  1. Pre-heat the oven to 400°F
  2. Wash the spinach and put it in a blender together with the water and blend until completely smooth.
  3. In a mixing bowl add in the dry ingredients, whisk and then add in the spinach-water and olive oil. Mix and knead with your hand until it’s a smooth dough. Add more flour if your dough is too sticky.
  4. On a floured baking sheet roll out the dough until thin and evenly.
  5. Cut it with a pizza cutter length- and width wise.
  6. Bake them in the oven for about 20 minutes (until they get crispy). 5 minutes in, if you would like, top with garlic powder and paprika.

I turn 32 on Saturday. I really am proud of myself, at 32 I’m in better shape than I was when I was 22. I have a great life, awesome people, I’m not only financially stable, I have money saved up. I have very little debt, in fact I could pay it all off today if I wanted (I’d have no savings, but I could). The management and Unos loves me (like, really though) and I’m getting along pretty well at my new job.

While I’m not working some high paying job, or stage managing all the time, I’m happy. If you had told me 10 years ago where I’d be now, I wouldn’t have believed you, but I’m glad where my life has taken me. Sure, not everything has been the best, but that’s ok, life has ups and downs. I can’t wait to see what the next 10 years will bring me.

 

 

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Crunchy!

Posted on May 17, 2017. Filed under: Appitizers, Snacks, Uncategorized | Tags: , |

Let’s talk snacks. Pretty much all of my posts are either healthy meals or desserts. I never really write anything about snacks. Which is weird, because I LOVE snacks. Like a lot. Especially if they’re crunchy. Even better if you can dip them in something. My favorite? Tortilla chips and queso dip. Or Unos croutons in bleu cheese (judge me, but it’s sooo gooood).

But, when I cut out processed carbs (save a mocha with whipped cream, and yesterday’s rhubarb loaf, I haven’t had any) I had to figure out what to eat for a post show/work snack, or even a during work/show snack. I bought some flavored cashews and almonds, but I wanted more. Then I remembered, I had chickpeas. You know what chickpeas makes? Hummus.

Hummus is such an easy dip to make I’m almost embarrassed to say I had been buying it. But why buy it? It only has a few ingredients, and they’re all pretty easy to find. I say pretty easy because in Chicago, Tahini sauce is pretty common, thanks to the diverse population.

This recipe is very easy, as I said. You can serve it with pita chips, or as I’ve been doing some crunchy veggies.

Sriracha Lime Hummus

Here’s what to get from the store:

Chickpeas
Tahini Sauce
Garlic
Lime Juice
Sriracha

Sriracha Lime Hummus

1 can of chickpeas
1 tbsp tahini
3 cloves garlic, peeled
1 tbsp lime juice
1 tbsp Sriracha
Salt, pepper, paprika

  1. Put everything  (including the liquid from the chickpeas) in your food processor and blend until it’s your desired consistency. Taste to adjust seasonings. Serve with your favorite veggies.

I’m very proud of myself. I generally have very good self control, except of course when it comes to my favorite snacks. That being said, I’ve now been grocery shopping twice and haven’t even looked at the chips. I did have a dream that I was eating Oreos, but I don’t really crave the bad stuff. Tonight some friends and I are going to Kuma’s Korner for burgers, that’s going to be interesting. Mainly because I haven’t had anything really fatty in a while. Last night I ate a lot of the loaf batter (because, you have to) and my stomach kind of hurt after. So we’ll see how my stomach will deal with cheese burgers.

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Who needs em?

Posted on May 11, 2017. Filed under: Main Course, Uncategorized | Tags: , , , |

The other day I talked about how I had cut out processed carbs, at least for a few days. I have completly curbed my snacking, no chips, no crackers, nothing. All my snacks have been fruit, vegetables or nuts. Cutting that out, my stomach is flatter and I lost 2 pounds. My muscles have not suffered, so that is good. I had been a little worried that my strength would wain (I also hadn’t been able to exercise since last Friday). That being said, I have the energy and that’s important.

Last night I wasn’t really sure what to make, I was hungry but nothing stood out. Then I remembered that I had some sweet potato left over, and thought that I could make something simular to what I had made the day before, but put it on a spinach salad. I added some pickled red onions and a sriracha honey dressing, and it was fabulous.

I’m not going to post the recipe for the sweet potato part, because it is like the spirilized ones I made the other day. I just cubed the potato instead. I will put the basic recipe for the dressing, though. I don’t ever measure when I make it, everything is to taste.

Here’s what to get from the store:

Spinach salad with roasted veggies, pickled red onions and silken tofu

Balsamic Vinegar
Olive Oil
Sriracha
Honey
Lemon Juice

Honey Sriracha Dressing

Balsamic Vinegar
Olive Oil
Sriracha
Honey
Lemon Juice
Salt, pepper, garlic powder, tumeric, paprika

  1. In a measuring cup, put equal parts vinegar and oil, then add everything else. Whisk together, and taste to adjust seasonings.

I’ve noticed a lot of the things I made are more “taste to adjust seasonings” I like that, though. It teaches people to actually taste the food they make. If you don’t taste while you’re cooking, how will you know it will be good?

I have been working hard on my exercise as well, I can now do 11 push ups, which is a lot more than I used to be able to. I’m getting stronger all the time, and it feels great.

 

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Scramblin

Posted on May 9, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Recently, Fitbit updated their ap to show some of the nutrients you’re eating. They only track carbs, fat and protein, but it’s a start. I realized that I had been getting way to many processed carbs and not enough protein. I kind of knew that was happening, I’d been buying a lot of snack foods recently. So, I decided to make a change. I cut out all processed carbs, no breads, chips, croutons from work, stuff like that.

Except for yesterday when I shared a piece of cake and some pretzel bites with Kati, I had been doing very well since Friday. I was pretty happy with the results, my stomach is a lot flatter (carbs=bloating!). It’s also super gassy, now that I’m living 100% on fruits and veggies again. I’m going to keep this up until Thursday (or longer, but it’s nice to have a goal) just to see what happens.

I don’t have an issue with carbs, I’ve talked about that before, my issue is with where they come from. The complex carbs that are in fruits and veggies are much better for you than the simple carbs you get from bread, past, sweets, ect. On top of that, fruits and veggies have nutrients that the human body needs, the other stuff is just good for the soul. (I do love pasta, you know that.

After work today I stopped to grab some tofu. Except for the chicken breast I ate on my salad yesterday, I’ve also been (unintentionally) eating vegan. I have to make sure I’m getting protein, and tofu is a great way  to do that. I could only find some silken firm tofu, they had a sale on the other stuff so they were out, and wasn’t sure what to do with it. Then I remembered the spirilizer I got for Christmas and wondered how it would do with a sweet potato.

I’m pretty pleased with the result. Since I had the firm silken tofu, it broke down and it ended up looking like scrambled eggs. So, if you wanted, you could make this for breakfast.

This recipe is pretty easy; since the sweet potato is cut into small rings, it cooks pretty quickly. I was able to get all of this done, prep included, in under an hour. There are a lot of nutrients, and it’s pretty filling. Half a sweet potato will make enough for 2 servings.

Spirilized sweet potato and tofu "scramble"

Here’s what to get from the store:

Sweet potato
Chickpeas
Button Mushrooms
Mini Sweet Peppers
Firm Silken Tofu.

Sweet Potato and Tofu “Scramble”

1/2 sweet potato
2 button mushrooms, diced
2 cloves garlic, smashed
2 mini sweet peppers, diced
1/4 cup chickpeas
Salt, pepper, tumeric, paprika, chili powder

  1. Cut the sweet potato into a block and send through the spirlizier.
  2. Saute the sweet potato until partially cooked through. Add the garlic, season with salt and pepper.
  3. Add the peppers, mushrooms, season and saute until the peppers are mostly cooked through.
  4. Add the chickpeas, season once again. Taste to adjust, serve with Sriracha, if wanted.

I’m not going to lie, I’m pretty impressed with myself. I tend to snack on stuff at work that I shouldn’t but I haven’t touched anything there since last Wednesday. I have a giant issue with snacking, crunchy food items are my favorite things. My goal is to take the last little bit of padding away from my stomach, I’d like to actually see how my abs look. I like having muscles, they’re fun.

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Don’t do this

Posted on April 4, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

The other day I was on Pinterest and I saw a pin that said “Lose weight without exercising!” Here’s the thing guys, if you’re really over weight, you will lose weight with cleanses like that, at first. The problem is, one of two things will happen: you’ll either gain all the weight back, or you’ll plateau. Reason being you haven’t actually learned how to eat better. The “diets” that actually work are ones that teach you how to eat better, and yes, even exercising.

The human body is actually pretty simple, you take in food, the food gives you energy, you expel the energy by doing things. Weight gain happens when you expel less energy than you take in. Pretty much everyone knows that, it’s not rocket science. The issue with a lot of people is that they just eat too much bad stuff. I really do believe this whole country likes to indulge a little bit too much. I’m down for indulging, but not all the time. No one needs to eat fast food/bread/red meat/dessert every day.

Learning to eat better is not easy. Cravings are a real problem for a lot of people, myself included. Currently I want pizza, a little. But instead I made this salad. (Ok that and I didn’t want to spend any money, being cheap is great for the diet.) The trick is to slowly start adding better foods for the bad ones in your diet. I’ve been eating like this for years, so it’s easy for me now. When I first started eating this way, if I wanted something salty or crunchy, I would make stove top popcorn. If I wanted something sweet, I would have dried fruit. The salad part actually came easy for me, I really like raw spinach, it just evolved over the years.

Today is the second day of my time of the month. I’m one of those women who isn’t really hungry during. In fact, I don’t really want any food (except the pizza, but I have a feeling I’d just look at it). I knew I had to eat something, so I cooked some quiona, then sauteed some mushrooms, black beans and chickpeas with garlic and red onions, then added it to a bowl of spinach with a few cut up strawberries. It’s filling and easy.

Spinach Salad with quinoa, mushrooms, black beans and chickpeas

My workout plan is going well (besides the fact I had NO energy today) but it’s weird to me that I’ve gained pounds, technically, but I dropped an inch of my waist. When it was just yoga, my muscles were a little more lean, and now they’re getting a little more bulky. That’s awesome, I love it, it’s just weird getting used to. I do love feeling my muscles firing as I walk around, it’s really cool.

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Beans, Beans the Magical Fruit

Posted on March 23, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

The more you eat them, the more you toot!

There are two things I eat pretty much every day; beans and spinach. And while they make me a little gassy (sorry coworkers, cast members and directing crew) I love them so much. My spinach salad is super easy to make and it has all the nutrients you could ever want from a plant based diet.

That being said, only eating that salad can get a little boring. Some time last week I had this idea for a burrito with beans and…? While at Aldi on Sunday, I grabbed some zucchni, and the vegan burrito was born, kind of. I can’t really call it a burrito because not only would it not close, it’s not spiced with Mexican spices. So it’s a mix between a burrito and a wrap.

I’m not actually going to write a recipe for this, because I feel it’s almost like writing a recipe for a sandwich. All I did was saute the veggies (zucchini, asparagus, and beans with some garlic) and put it in a tortilla with some seasoned brown rice (salt, pepper, and cilantro) and that BBQ sauce I made for that chicken last week. Super easy.

Vegan Burrtio Wrap with homemade BBQ Sauce

In my defense, I probably put too much filling in the burrito for it to close, but it was super delicious non the less.

We just ended week 4 of rehearsals for my show, previews start April 14, I’m stoked. I love this cast and the director and I get along really well. This is the first non burlesque show I’ve done in a while, and I”m glad I’m back. I’ve missed it so much.

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Patty Cake, Patty Cake

Posted on March 15, 2017. Filed under: Breakfast, Uncategorized | Tags: , , , |

If you know me, you know a few things; I eat a lot of beans,  I love animals, and I am not a morning person. Sure, I’ll get up,  if I have to, but I’d rather wake up to my own circadian rhythm. Now, not wanting to wake up for breakfast doesn’t mean  don’t like breakfast food. I happen to really like breakfast; pancakes, hash browns, eggs Benedict, you get the idea.

Now, along with not eating a lot of meat,  also don’t eat a ton of carbs. That being said, humans do need some complex carbs for their brains and bodies to work correctly. We as a society just eat way to much, and sometimes the wrong kind.

This recipe is very simple, doesn’t take too long to make, and it’s 100% vegan. I added Chia seeds to the recipe I used to add some more protein (because that is also important). The compote  I made is also very simple and vegan. Neither items are very sweet, but you can add more honey if you would like a sweeter pancake.

Vegan pancakes wth a strawberry and blueberry compote

Here’s what to get from the store:

Wheat flour
Almond Milk
Baking Soda
Chia Seeds
Strawberries
Blueberries
Coconut Oil

Vegan  Pancakes
(from Cookie + Kate)

1 cup Whole Wheat Flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup almond milk or dairy-free milk of choice
2 tablespoons olive oil or melted coconut oil
2 tablespoons maple syrup or sugar of choice
1/4 cup chia seeds
1 teaspoon pure vanilla extract


  1. In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
  2. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
  3. Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
  4. If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
  5. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
  6. Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Strawberry and Blueberry Compote

1/4 cup blueberries
1/4 cup diced strawberries
1 cup water
Drizzle of honey
1 tbsp corn startch

  1. In a sauce pan, put the berries, water and honey. Bring to a boil and reduce to about half. Add the cornstarch, stir until thick. Keep warm until ready to serve.

Tonight we’re doing a designer run of my new show. We go into tech on April 6 (8 for the actors) and I’m so excited. I love doing this so much.

I’m in the middle week of using the Fitstar app and  have to say, it’s kicking my butt. Today my legs feel super solid and slightly in pain, which means they have room to grow. Making yourself stronger isn’t easy, but it shouldn’t be. It’s super cliche, but they’re right, no pain, no gain.

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Perfectly Spicy and a Little bit Sweet

Posted on March 6, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Just like me. Or not. Ha.

Sometimes you have no inspiration on what to cook next, and you ask friends on Facebook for suggestions. Then you spend a crazy amount of time staring at Pinterest on your phone and get hit with a moment of brilliance. A lot of my Pinterest feed had fritters, one particularly had lentils. I then saw something with honey Sriracha tofu, and then the light bulb went off. I knew I had lentils, why not add some quinoa and beans and make a patty, then cover it with some sweet and spicy tofu?

I originally started this recipe Friday night, the quinoa and lentils were all cooked, then my manager called me into work for a few hours. So that mixture sat in my fridge until today. That actually helped because I was able to go grocery shopping so I could add some spinach to this recipe. (When don’t I add spinach, I know)

This recipe is actually pretty easy, and it doesn’t take that much time if you pre-cook the grains like I had been forced to. The one thing you will need for this is a cast iron skillet; you start the patty on the stove then move it into the oven to finish cooking it off. The nice thing about it, is that you can pre make a lot of the mix and it will stay in the fridge.

Veggie Patty with Honey Sriracha Tofu

 

Here’s what to get from the store:

Lentils
Quiona
Spinach
Tofu
Oatmeal
Chickpeas
Black Beans
Sriracha
Honey

Veggie Patties with Sweet and Spicy Tofu

1/2 cup cooked lnetils
1/2 cup cooked quinoa
4 cloves garlic
Handful of Spinach
1/4 cup Oatmeal
1/2 can chickpeas, with the liquid
1/2 can black beans, with the liquid
Salt, pepper, red pepper flakes

Handful of tofu
1/2 cup vegetable broth
Honey
Sriracha
Salt and Pepper

  1. Put the lentils, quinoa, garlic, spinach, beans and spices and blend until combed. Slowly add the oatmeal until the mixture isn’t as wet.
  2. In a pre heated cast iron pan, form the mixture into a patty and brown on both sides. Place in a 350 degree oven for 15 minutes, flipping half way through.
  3. For the tofu: sauté the tofu until browned. De glaze the pan with the broth, then add the honey and sriracha. Let reduce by half. Place on top of the patty with some red onions.

Today I had my 5 rehearsal, 4th staging rehearsal with City Lit. Before tech, there’s not much for me to do besides take blocking until they’re off book. That being said, I really love every minute of it. The cast is awesome and talented and so is the director. I’m so happy I’m back to doing what I’m best at.

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