Fair warning:  if you serve this to a room full of hungry men, you may receive a marriage proposal or two – it’s that good.

Happy New Year!

FILET OF BEEF CROSTINI WITH ARTICHOKES & ARUGULA
Yields 36 Pieces
Source:  epicurious.com

a 2 ½ lb. trimmed filet of beef, tied (**see note)
2  6-oz. jars marinated artichoke hearts, rinsed and drained (Reese Brand are on sale)
1 garlic clove, peeled
¼ c. white wine vinegar
½ c. olive oil

36 ½”-thick diagonal slices of a good baguette, brushed with olive oil and toasted lightly (Ecce Panis Baguettes are on sale, these are my favorite)
2 bunches of arugula or spinach, coarse stems discarded and leaves cut into shreds
36 Parmesan curls formed with a vegetable peeler

Preheat oven to 500.  Pat the filet dry, season it with salt and pepper and place it in a small roasting pan.  Roast it in the middle of the oven for 23 minutes, or until it registers 125 degrees on a meat thermometer (for rare).  Transfer the filet to a cutting board and let it cool.  The beef may be roasted 1 day in advance and kept covered and chilled.

In a blender, puree the artichoke hearts and the garlic with the vinegar, the oil and salt and pepper to taste.  Transfer the puree to a bowl and set aside.  The puree may be made 3 days in advance and kept covered and chilled.

Spread each slice of toast with some of the artichoke puree, top the puree with some of the arugula or spinach, then divide the beef, sliced very thin, among the crostini.  Top the crostini with the Parmesan curls.

**NOTE:  If you are looking for a shortcut to save some time, Sendik’s Roast Beef is on sale in the deli.  I would just ask them to thinly slice it off of a rarer end if possible, then pile an individual slice of beef on top of the artichoke mixture. You can also find a 4-lb. filet of beef in the meat department for $7.99 lb.

As I mentioned yesterday, I’m cooking my way through the October issue of Cooking Light - and last night we had this chili-corn chip “pie” thingy.  I’m not sure why they called it a ‘pie’, it’s nothing like a pie at all…kinda weird.  What it’s supposed to be is a healthier version of a “walking taco” – which is (for those who are a long time removed from the grade school hot lunch program), a meaty chili mixture spooned inside a mini bag of Fritos, then topped with cheese and sour cream and smushed around and eaten out of the bag with a plastic sp’ork.  Doesn’t that sound absolutely scrumptious?!  There’s some high falutin’ cuisine at your neighborhood elementary school, I’ll tell you what.

Anyway, I served this in shallow soup bowls and set out a big tray of toppings:  diced roma tomatoes, sliced scallions and olives, sour cream, shredded cheese, and of course the FRITOS.  For five of us, I used nearly two pounds of ground sirloin, doubled the onion, tomato paste and spices, but used only one can of diced tomatoes.  I also used chicken broth instead of beef, because I had it on hand.  I was shooting for leftovers, but what you see in the picture is all that was left!

Have a great week. 

CHILI-CORN CHIP PIE
Serves:  4 
Source:  Cooking Light Magazine, October 2011 issue.  p. 112, recipe by David Bonom and Julianna Grimes.

Cooking spray
1 lb. ground sirloin (**see note**)
1 1/4 c. chopped yellow onion
6 cloves garlic, minced
1/2 t. ground cumin
1/2 t. ground red pepper
1/8 t. kosher salt
1 T. tomato paste
1 c. beef broth
1/3 c. water
1 10 oz. can diced tomatoes with green chiles, undrained
1 hefty pinch of chopped cilantro (optional)

4 oz. Fritos
1/3 c. shredded cheddar cheese (Sargento Shredded Cheeses are on sale)
1/4 c. fat free sour cream
1/2 c. diagonally sliced scallion tops
1 can sliced black olives, drained (optional)
1 large roma tomato, diced (optional)

Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Add beef to pan; saute 5 minmutes, stirring to crumble.  Remove beef and drain well.  Wipe pan clean with paper towels.  Add onion to pan; saute 4 minutes, stirring occasionally.  Add garlic; saute 1 minute, stirring constantly.  Stir in beef, cumin, pepper, and salt.  Stir in tomato paste; cook 1 minute, stirring occasionally.  Add broth, water, tomatoes with juices, and cilantro (if using); bring to a boil.  Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally.  Remove from heat.

Place 1 ounce of chips(**)  in each of 4 bowls, and top each serving with about 2/3 cup beef mixture, 2 tablespoons cheese, 1 tablespoon sour cream, a sprinkle of scallions, tomatoes and olives (if desired).

**NOTES:  It’s worth noting that if you care more about saving cash and less about saving calories, SENDIK’S GROUND CHUCK is on sale every Wednesday for $1.49 a pound!  That’s a deal!!    And just a side note for anyone who IS counting calories, “one ounce of Fritos” is 32 FRITOS.  I know this because I personally weighed them out on my handy kitchen scale.    No need to thank me, I live for this stuff.

STEAK BAGUETTES WITH PESTO MAYO
SERVES:  4
SOURCE:  Cooking Light Magazine, August 2011.  p.112.   Recipe by Jackie Newgent.

1 (12 oz) boneless beef sirloin steak (about 1 inch thick), trimmed **
1/4 t. kosher salt
1/8 t. freshly ground black pepper
2 T. light mayonnaise
2 T. refrigerated pesto
1 (12 oz) piece white or whole grain baguette, split in half horizontally
Red onion slices
Plum tomato slices

Preheat grill to medium high.  Sprinkle steak with salt and pepper.  Grill steak three to four minutes per side for medium rare.  Remove steak from grill and set aside on cutting surface.  Tent with foil and allow to rest for 10 minutes before slicing.

Combine mayonnaise and pesto, stirring until well blended.  Spread mayonnaise mixture evenly over cut sides of bread.  Layer bottom half of bread with arugula, red onion, steak, and tomato, top with top half of bread.  Cut sandwich diagonally into four equal pieces.  Serve.

** I needed to get six sandwiches out of this recipe so I up’ed the steak to just over a pound and also adjusted the other ingredients accordingly.  I decided to serve this cold, so I grilled the steak around 4:00 and then held it for dinner at 6.

CALORIES: 346; FAT: 9.1g; PROTEIN 21g; CARB 41.4

I have to confess that I’ve messed with and tweaked the original recipe six ways to Sunday.  I’m pretty sure I’ve never made it once as it was written.  First, I’ve changed up the cut of steak – the original calls for skirt, which we all like (I especially like it for tacos).  But have you ever tried the marinated hanger steak they have in the meat case?  It’s awesome.  I think we had it 10 times last summer.  Anyhoo, one day back in March I was being indecisive at the meat counter and before I could say “I’d like some skirt steak please” I blurted out, “I’ll take two pounds of mushroom marinated hanger!” and I’ve never looked back.

(By the way, don’t be dissuaded by the ‘mushroom marinated’ part, even if you have picky eaters at your house.  You won’t find any pieces of mushroom on the steak.  If there were, my kids wouldn’t touch it with a ten-foot pole, and it would never have earned a spot in the DamFam Dinner Hall o’ Fame.)

I won’t bore you with all of the changes I made, other than to tell you that I also switch up the bread based on what’s available.  The original recipe calls for ciabatta rolls (always yummy), but the first time I made this sandwich, the bakery was out.  I swapped in Ecce Panis French rolls, and they worked out great.  They’re on the smallish side, so you’ll end up with more of a slider-sized sandwich, but no one here seems to mind that.  Besides, using smaller rolls helps with portion control, which can’t be a bad thing, right?

Sendik’s Demi Baguettes are on sale this week, and they would work here too – just make two or three larger sandwiches and cut them into thirds.  Or halves.  Or don’t cut them at all and eat the whole darned thing yourself, I’ll never tell.

Enjoy!

GRILLED STEAK SANDWICHES WITH HERBED MAYONNAISE
Serves:  4 – 6
Source:  adapted from this recipe

2/3 c. mayonnaise
1 1/2 T. red wine vinegar
1/2 t. dried oregano
1 T. chopped fresh basil
1 small garlic clove, minced

6 French Rolls, or 3 demi baguettes (Sendiks Demi Baguettes are on sale), halved horizontally

2 red bell peppers (red bell peppers are on sale)
2 red medium red onions, sliced into 1/3″ rounds

1 1/4 – 1 1/2 lbs. skirt steak, cut crosswise into thirds (**see note**)
Olive oil for brushing

Prepare barbecue (medium high heat).  Whisk first 5 ingredients in medium bowl.  Set aside.  Pull out some of inside of bread, forming thick shells.  Brush peppers, onions, cut sides of bread, and steaks with olive oil.  Sprinkle with salt and pepper.  Grill vegetables until charred and just tender and steaks until cooked to medium-rare, about 8-10 minutes for vegetables, and 3 minutes per side for steaks (**see note). Let steaks rest (tented with foil) for ten minutes.  Grill bread, cut side down, until golden and toasted, 2-3 minutes.

Cut steaks diagonnaly against the grain into 1/3 to 1/2″ thick slices.  Arrange steak, peppers, and onions over bottom halves of bread.  Spoon mayonnaise over.  Top with bread, pressing slightly to compact.  If using baguettes, slice into six sandwiches.

**NOTES** Black Angus New York Strip Steaks are on sale, you could easily swap them in.   I used the marinated hanger steak as mentioned.  For the hanger steak, I usually cook it for three minutes, turn it, three more minutes, turn it, and a final two minutes.  This yields medium rare nearly every time.  I don’t have much experience with strip steaks, so grill them to your liking. 

Where was I? 

Yes, the soup.  I have a huge pot simmering on the stove right now and the smell is absolutely heavenly!

I shopped for the ingredients yesterday afternoon and picked up the two pounds of meat that the recipe calls for.  Then, last night I snuggled up with my new Bon Appetit magazine and read an article by Mark Bittman.  He recently wrote a book called Food Matters, in which he outlines a series of rules that he set for himself – namely to become more of ‘flexitarian’ and less of a ‘meatarian’.  And as I was making a splattery, greasy disaster of my stove top while browning stew meat a while ago, I thought – he’s on to something.

I went ahead and added all two pounds – after all, I had already bought it, diced it, and seasoned it.  But with Mark Bittman’s idea in mind, next time I might double up on the veggies and cut the meat in half.  The original recipe calls for three cups of chopped green cabbage, which I egregiously neglected to buy.  It couldn’t be helped, I was distracted!  The punks kept texting me from home:  MOM!  Buy Oreos!  Pringles!  Ding Dongs!

We’re a bunch of health food freaks, you can tell.

Anyway, with the soup on the stove and bread dough rising in a sunny spot on my kitchen counter – this dinner is sure to warm the hearts and the bellies of the FamDam tonight.  No fur coat required.  Enjoy!

WINTER VEGETABLE & BEEF SOUP
Makes 6 Main Course Servings
Source:  epicurious.com

2 T. olive oil
2 lbs. beef stew meat, cut into ½” cubes (Sendiks Brand Lean Stew Meat is on sale)
2 large carrots, peeled and medium dice
1 large onion, medium dice
6 cloves garlic, minced
1 large bay leaf
2 T. chopped fresh thyme or marjoram
6 c. beef broth
2 14 oz. cans diced tomatoes with juices (Red Gold Brand is on sale)
3 c. chopped green cabbage
2 – 3 large Yukon Gold potatoes, peeled and medium diced
1 c. frozen corn kernels
1 c. frozen peas

Warm bread or soup crackers for serving (Bremner Soup Crackers are on sale)

Heat 2 tablespoons of olive oil in a very large pot over medium high heat.  Sprinkle beef with salt and pepper.  Working in batches, add beef to pot; sauté until outside is no longer pink, about 4 minutes per batch.  Transfer browned meat to plate and repeat until all beef is browned.  Add carrots, onion, garlic, bay leaf, and thyme to pan; sauté five minutes.  Add beef broth, tomatoes with juices, potatoes, and browned meat to the pot.  Bring to a simmer; partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about an hour.  Stir in corn and peas, simmer until heated through, about five minutes.  Season soup to taste with salt and pepper; ladle into heated soup bowls and serve with bread or crackers.

I’m kidding!  It’s the Holidays, friends.  Let’s none of us be out wrecking homes over a hunka’ beef tenderloin.

This is probably THE BEST appetizer I made in 2010.  You’re going to say to yourself (or maybe outloud), ”Is she daft?Beef tenderloin isn’t FRUGAL!”.  And you’d be correct.  It’s definitely a special occasion type of treat – like for the Holidays, or when your granddaddy gets out of jail early for good behavior.  Not that I’d know from experience, ahem.

I’m gonna get in trouble with my momma for saying that.  It’s a funny story, really – I’ll tell you about it sometime.

Anyway, here you go!  Hope you like it.  Merry, merry!

FILLET OF BEEF CROSTINI WITH ARTICHOKES & SPINACH
Yields 36 Pieces
Source:  epicurious.com

a 2 ½ lb. trimmed fillet of beef, tied (Sendik’s Brand is on sale)
2  6-oz. jars marinated artichoke hearts, rinsed and drained (Reese Brand are on sale)
1 garlic clove, peeled
¼ c. white wine vinegar
½ c. olive oil

36 ½”-thick diagonal slices of Italian bread, toasted or grilled lightly

2 bunches of arugula or spinach, coarse stems discarded and leaves cut into shreds
36 Parmesan curls formed with a vegetable peeler

Preheat oven to 500.  Pat the fillet dry, season it with salt and pepper, and place it in a small roasting pan.  Roast the beef in the middle of the oven for 23 minutes, or until it registers 125 degrees on a meat thermometer (for rare).  Transfer the fillet to a cutting board and let it cool.  The fillet may be roasted 1 day in advance and kept covered and chilled.

In a blender, puree the artichoke hearts and the garlic with the vinegar, the oil, and salt and pepper to taste.  Transfer the puree to a bowl and set aside.  The puree may be made 3 days in advance and kept covered and chilled.

Spread each slice of toast with some of the artichoke puree, top the puree with some of the arugula or spinach, then divide the fillet, sliced very thin, among the crostini.  Top the crostini with the Parmesan curls.

Is there an owl in here?

I’ll tell you who (I just said ‘yoo-hoo’):  none of ‘em.  Wonders never cease, my friends.  Not a single one had anything negative thing to say about this meal!  In fact, I had to beat them all back from the cutting board so that I’d have enough leftovers for this here pho-to.  Although they begged, pleaded, and groveled at my feet for thirds, I did not acquiesce.  I NEEDED the leftovers for my blog, is what I said.  Had to take pictures today, dontcha’ know.

That’s my story, and I’m stickin’ to it.

And by the way, the photo shoot was delicious.

SLICED STEAK WITH ROASTED CORN SALSA
Serves:  4 – 5
Source:  epicurious.com

3 ears of fresh corn, cut off the cob (bi-color corn is on sale)
4 scallions, white and green parts thinly sliced separately
2 T. butter
2 cloves garlic, minced
1 ½ t. kosher salt, divided
1 ½ t. ground cumin, divided
½ t. chili powder, divided
¼ t. black pepper, divided
2 plum tomatoes, seeded and finely diced (Roma tomatoes are on sale)
1 – 2 fresh jalapenos, finely diced (including seeds; see note)
2 t. neutral cooking oil
1 1 ½ – 2 lb. boneless sirloin steak (Boneless Sirloin steaks are on sale)
¼ c. minced fresh cilantro

Preheat the oven to 450.

Heat a dry large cast-iron skillet over moderately high heat until very hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes.  Transfer to a bowl.

Cook the white parts of the scallions in butter with garlic, 1 teaspoon of salt, ½ teaspoon each of cumin and chili powder, and ¼ teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes.  Remove from heat and stir in corn, tomatoes, and jalapenos.

Combine remaining salt, cumin, chili powder, and pepper and sprinkle on both sides of steak.  Heat a large, oven proof skillet over moderately high heat until very hot (a drop of water will evaporate upon contact).  Swirl in 2 teaspoons of cooking oil to coat bottom of pan (it may be necessary to use a bit more depending on your pan).  Turn on your exhaust fan.  Immediately place the steak in the pan.  Set your timer for three and a half minutes, and do not fiddle with the steak during this time.  When the timer goes off, use tongs to flip the steak.  Sear steak on the second side for 2 minutes (again, no fiddling).  Transfer pan to the oven and roast steak for five minutes.  Remove from oven; transfer steak to a work surface, and tent with foil.  Allow to rest for 10 minutes.

While the steak is standing, reheat the corn mixture over moderate heat, stirring occasionally.  Stir in cilantro and
scallion greens.  Slice steak thinly across the grain, and pour any accumulated juices over sliced meat.  Spoon corn salsa over sliced steak and serve.

NOTE: If you can’t take the heat, please de-seed your jalapenos!  I only added one jalapeno, but I left in all of the seeds and ribs, and it was atomic-fireball spicy.  In a good way. 

Also, feel free to grill the steak instead of sear-roasting it!  I had to do mine inside because I couldn’t see a flippin’ thing out on my patio.  Darned that daylight savings time!

Not to throw more fuel on the fire, but I’m here to remind you (in a very peaceful, calming, mom-type voice) that busy people are hungry people. Dinner must be served. Don’t shoot the messenger, you had to know it was coming.

Denial – it ain’t just a river in Africa.

(I love that joke.)

Here’s an easy meal for you to make in the morning and stick in the fridge for later in the day. It looks like tacos, but it’s actually a Mexican spin on traditional Sloppy Joe’s. You can serve it on hard shells, soft shells, tostadas, or plain old hamburger buns. We have here a recipe that’s meant to bend the rules, people! If you’re a first-born, type-A, rule following kinda gal, you might want to look for a different, more rigid recipe. Or, have Jimmy John’s tonight.

Anyway, this recipe comes together so fast, you’ll have no excuse not to check a couple of chores off of your ‘to do list’ this afternoon. Like walking the dog. Or quizzing your punk on his Spanish vocab. Or helping to glue foam letters on poster board, fishing paper out of a jammed printer, and writing a thank you note to your kid’s teacher.

Actually, forget all that. In the time you’ve saved by making this simple yet nourishing supper, I recommend that you plop down on the patio with an icy cold beverage and enjoy a few moments of solitude.

You’ve earned it.

SLOPPY JOSE’S
Serves: 4
Source: cookscountry.com

2 T. vegetable oil
1 medium onion, chopped fine
½ t. salt
2 cloves garlic, minced
1 T. chili powder
2 T. cumin
¼ t. cayenne pepper
1 lb. ground beef (I used the sale Tall Grass Ground Chuck)
Ground black pepper
1 t. brown sugar
1 c. tomato puree
½ c. ketchup
¼ c. water
¼ t. Tobasco
1 minced chipotle chile (cut this if YOU CAN’T HANDLE the heat)
1 15.5 oz. can black beans, rinsed and drained
Taco shells, heated according to instructions on box, or hamburger buns

Shredded cheese (Sargento Cheeses are on sale) optional
Shredded lettuce if desired (romaine is on sale) optional

Heat the oil in a large skillet over medium-high heat until shimmering. Add onion and salt and stir until coated with the oil. Reduce heat to medium, cover, and cook, stirring occasionally, until onion is soft, about 10 minutes. If onion begins to burn after 5 minutes, reduce heat to low. Add garlic, chili powder, cumin, and cayenne and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add beef and cook, breaking up meat with a wooden spoon, until just pink, about 3 minutes. If mixture appears greasy, drain off the oil and return the meat mixture to the pan. (Mine was; I did.)

Add ¼ teaspoon pepper, brown sugar, tomato puree, ketchup, water, Tobasco, chipotle, and black beans. Simmer until sauce is slightly thicker than ketchup, 8 to 10 minutes. Adjust seasonings to taste. Spoon meat mixture into taco shells or buns, top with cheese and lettuce if desired, and serve.

NOTE: This recipe is easily doubled and freezes well.

(Pardon me, won’t you, while I go feather my hair. Have you seen my crazy comb?)

Boar’s Head roast beef is on sale this week, and that’s all the inspiration I needed to re-create the French Dip sandwich from my eighth grade days. Well, that and I needed a quick dinner for tonight. So, grab your Member’s Only jacket and let’s party like it’s 1983 – we’re making French Dip today!

As an added bonus, I took the liberty of looking up the Top 40 songs from 1983. For a more authentic 80’s feel, I recommend that you hum anything off of this playlist while you make dinner tonight:

1). Safety Dance / Men Without Hats

2). Come On Eileen / Dexy’s Midnight Runners

3). Rio / Duran Duran

4). Little Red Corvette / Prince

5). Mr. Roboto / Styx

No thanks necessary. I live for this stuff.

FRENCH DIP SANDWICH

Makes 4

Source: foodnetwork.com

• 2 T. butter
• 1 shallot, chopped
• 1 T. flour
• 2 T. dry sherry
• 2 cans beef consumme
• 1 ½ lbs. good quality deli roast beef (Boar’s Head is on sale)
• Grill seasoning blend for steak, such as Montreal Steak Seasoning, or salt and pepper
• 4 sandwich rolls, split and toasted (Sendik’s whole grain hoagie rolls are on sale)

In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and sauté 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook until liquid is nearly evaporated. Whisk in consumer in a slow stream. Bring sauce up to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your work surface. Season meat with grill seasoning or salt and black pepper. To assemble sandwiches, use a pair of kitchen tongs to dip meat into the au jus, then pile into rolls. Serve sandwiches with small cups of just for dipping.

Personally, I LOVE cilantro. I can’t get enough of it in my diet. Next to basil, it’s my favorite herb. And I guess that’s one of the reasons I adore this soup. Even if you’re in my dad’s cilantro-hating camp, make the soup. C’mon, try it. Just leave out the cilantro. Swap in some Italian parsley if it makes you feel better.

This albondigas (that’s Spanish for meatballs!) soup is delicious and hearty – perfect for a blustery winter night. The original recipe, which I’ve been making for years, calls for ground beef and ground pork sausage. I like it that way too – but, as I mentioned on Monday, I’m trying to lighten things up a little bit, so I decided to use ground turkey breast and turkey breakfast links (removed from their casings, of course). I also used chicken broth instead of the beef broth that was called for.

The end result with the changes was actually quite good. We enjoyed the soup with a big green salad and a side of hot and gooey nachos – okay, I know those aren’t exactly light. But I only had one or two. For real!

I’m going to list the original recipe here, just so you have it. You can try it either way. And whether you choose to use the cilantro or not – well, that’s up to you!

ENJOY! Stay warm!

MEXICAN MEATBALL SOUP WITH RICE & CILANTRO

Serves: 6-8

Source: Bon Appétit Magazine, December 2000 issue; p. 142

• 2 T. olive oil (I used one)
• 2 ¾ c. chopped onions, divided
• 4 garlic cloves, minced and divided
• 2 small bay leaves
• 5 14 ½ oz. cans beef broth (I used 1 ½ cartons of the sale Imagine Chicken broth)
• 1 28 oz. can diced tomatoes (I used two 14 ½ oz. Dei Fratelli Tomatoes, on sale)
• ½ c. chunky tomato salsa
• ½ c. chopped cilantro, divided

• 1 lb. lean ground beef (I used sale ground turkey breast)
• ¼ lb. bulk pork sausage (I used 3 turkey sausage links, removed from their casings)
• 6 T. yellow cornmeal
• ¼ c. whole milk
• 1 large egg
• ½ t. salt
• ½ t. ground black pepper
• ½ t. ground cumin

• ½ c. long grain white rice

Heat the oil in a heavy large pot over medium high heat. Add 1 ¾ c. onions, 2 garlic cloves, and bay leaves; sauté 5 minutes. Add the broth, tomatoes with their juices, salsa, and ¼ c. cilantro; bring to a boil. Cover and simmer 15 minutes.

Meanwhile, combine the ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves, and ¼ cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1 to 1 ¼ inch balls.

Add rice and meatballs to soup and bring to a boil, stirring occasionally. Reduce heat; cover and simmer until rice and meatballs are tender, again, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into serving bowls (heated bowls, if you’re feeling fancy!) and serve.