vegetables

Too many things!

~ wellfedemily ~ 2 Comments

Here I am! In case you were wondering, that is. I’ve been busybusy lately, without even enough time for laundry or scrubbing the bathtub, and doing both is becoming necessary and uncomfortable but will simply have to wait unless Nick will do them, but he’s got dishes to do and the kitchen floor to wash and I hope he’ll just do it all without complaining or mentioning that I made all the mess, but I’ve come to understand that’s not really how marriage works.

And I wanted to come up with something original for you for Meatless Monday, but to be honest? It’s a mushrooms on toast kind of day, and this is a recipe I don’t mind recycling. I cut out the bacon for in honour of Meatless Monday, but if you use smoked cheese you won’t even miss the meat. It’s delicious, but more importantly, it’s easy. I think it bears repeating.

We’ll be eating a lot of these sorts of meals this week – quick things with stuff we have on hand. Not that that’s any different from how things usually are around here, but it could get pretty sad toward the end of the next two weeks. The deadline to apply for my MFA program of choice is this Friday and I need to get my life in order if I’m going to make that date. Also I am supposed to write something for an exciting new site that was just launched today – visit foodie.ca for food writing from bloggers across Canada. I’ll be contributing twice each month, and any day now.

There are other things, but I’d planned for this to be a short post. I’ll check in real soon. How are you?

Pumpkin and red lentil dahl.

~ wellfedemily ~ 12 Comments

This morning blew in with ferocity, and I discovered too late that today was not a day for stockings.

And as I walked to the bus, everything from the knees down caught the spray on the wind and was freezing. But I was smug, because I knew this was coming and planned accordingly. Maybe not my outfits, but I planned our meal and it was perfect. Take that, nature – I had plans to warm my bones before you even thought to try and chill them.

So, here we are again! Another Meatless Monday, another blog carnival, and another delicious meat-free dish. For bonus points, it’s also vegan!

Pumpkin and red lentil dahl

(Serves four to six, generously)

  • 1/4 cup vegetable oil
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 1 tbsp. (heaping) minced fresh ginger
  • 2 jalapeño or other hot peppers, minced
  • 1 tbsp. ground cumin
  • 2 tsp. chili powder
  • 1 tsp. mustard powder
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cinnamon
  • 2 lbs. pumpkin (or other winter squash), peeled and cubed
  • 2 cups red lentils, rinsed
  • 1 14 oz. can coconut milk
  • Water
  • 2 tsp. salt, or to taste
  • Cilantro for garnish

In a large, heavy-bottomed pot, heat oil over medium-high heat. Add onions, garlic, ginger, and peppers, and sauté until onions are translucent. Stir in cumin, chili powder, mustard powder, turmeric, coriander, and cinnamon.

Add pumpkin and lentils, and stir to coat in spices. Pour in coconut milk, then enough water to just cover pumpkin and lentils (three to four cups). Add salt. Bring to a boil, stirring occasionally, then reduce heat to medium-low and cover. Cook for 25 to 30 minutes, until lentils have swelled and broken, and most of the liquid has been absorbed. Taste, adjust seasonings as needed.

Let rest, uncovered, five minutes before serving.

Serve with rice, garnished with sliced lime, cilantro, dried chilies, and yogurt. Sop up the warm, slightly sweet and spicy stew with warm, naan bread, either store-bought or homemade, and if you’re going to make homemade, this recipe is pretty excellent.

Feel smug. And enjoy, preferably with a cup of tea or a glass of chilled off-dry white wine. Fail to miss summer, perhaps for the first time this season.

Broccoli with tofu and peanuts.

~ wellfedemily ~ 5 Comments

To be honest, I only started eating broccoli recently. There are only a few things I have decided there’s no getting over, and I really thought broccoli would be one of them. But when you compare it to actually gross things like green peppers (why not just choose red?), raw bananas (potassium mush phallus), or even – ick! – raisins (most of which are probably dead flies, and there’s no arguing with me on this one), it’s not so bad. It’s actually kind of okay. And you don’t even have to drown it in cheese sauce, though if you did it certainly wouldn’t ruin anything.

So how did broccoli, with its tendency to taste like damp socks that’ve been festering inside rubber boots all day, manage to make the cut?

Well. Let me tell you: It doesn’t have to taste like damp socks festering in rubber galoshes. The secret is to not cook it to death. It must not lose its texture or brilliant green colour; it must not turn to putrid swamp mush. Kept tender-crisp and bright, it’s actually (and I never thought I’d say this) DELICIOUS. And with peanuts? Well, well. It’s (and I never thought I’d say this) DINNER.

And so we have another Meatless Monday recipe. Check out the blog carnival over at Midnight Maniac for other meatless recipes!

Broccoli with tofu and peanuts

(Serves four.)

  • 1 cup unsalted peanuts
  • 1 1/2 lbs. broccoli
  • 2 tbsp. peanut or vegetable oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 tbsp. minced fresh ginger
  • 1 cup diced red bell pepper
  • 1 350 g/12 oz. package firm tofu, cubed
  • 1/2 cup natural peanut butter
  • 1/2 cup soy sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. sriracha (or your favourite hot sauce, to taste)
  • 1 to 2 tbsp. dark brown sugar (if you’re using conventional peanut butter, you may not need this; taste before adding the second tablespoon)
  • 1 tbsp. fresh lime juice
  • Fresh ground pepper

First, toast your peanuts in a pan over medium heat. Watch them. Diligently. When they start to smell like roasted peanuts, turn golden, and sweat, remove them from heat and set them aside. Divide into two piles, and chop one pile.

Blanch chopped broccoli by plunging it into boiling water, boiling for two minutes, and removing immediately to ice water, where it should sit for a minute. Save 1/2 cup of the blanching water. Set aside.

In a large pan, heat oil over medium-high heat. Add shallot, garlic, and ginger, and sauté until just golden.

Meanwhile, mix peanut butter, soy sauce, sesame oil, sriracha, one tablespoon of sugar, and lime juice. Taste. If it needs more sugar, add more. Add pepper. Taste again. If it needs to be spicier, add more sriracha.

Add red peppers to the pan, and tofu. Stir one third of the peanut sauce into the pan, and add a quarter cup of the blanching water to thin. Cook until peppers have softened, about two minutes. Add broccoli, and then remaining peanut sauce. Stir to coat, then toss in whole peanuts.

Serve over rice, sprinkled with remaining peanuts. Taste. See? It’s good. Broccoli is good. Amazing.

 

Celeriac and apple soup.

~ wellfedemily ~ 7 Comments

My awkward phase lasted longer than almost anyone’s. In many ways I’m still in it, but for a good long while there, I was truly, pathetically fourteen. I was in the twelfth grade before my skin cleared and the gap in my front teeth finally closed up and I stopped being so sweaty. I compensated by embracing my weirdness, by painting butterflies on my face and covering myself in glitter, by learning to be funny, and by winning all the nerd contests. Speech meets and writing contests are what you do when you aren’t good at sports and sweat more than is socially acceptable anyway.

I believe that if you’re going to be weird, not that you can help it anyway, then you shouldn’t hold back. Enjoy it. Wow them with your weirdness. Make them uncomfortable with it. Do whatever you have to do to make yourself comfortable with it, even if it means that you won’t be homecoming queen and the popular girls will sneer at you and say mean things about your sparkles when you pass them in the hall.

It might be a stretch, but there’s a point in here somewhere. I promise.

Celeriac always wows me with its weirdness. At first glance, it’s an abomination. It’s dirty and rooty and nobbly, and it doesn’t make any sense – what do you do with celeriac? How do you eat it? To see it is to be puzzled, I think, at least the first time. It isn’t obvious what you’d do with it. It’s the most awkward vegetable, and easily ignored and abandoned in favour of potatoes or carrots or even beets – easy vegetables whose purposes are obvious. And at the risk of saying something hideously trite or drawing some after-school-special conclusion you’ll suspect somehow relates to me (it does not ), many people never think about what’s inside that grotesque exterior.

Inside, celeriac is actually one of the best vegetables. With a pronounced celery taste and silky texture, it’s a vegetable that suits purées, gratins, and soups. That is to say, it’s one of fall’s most delightful treats, and I think you should make soup of it, sooner rather than later. To peel it, cut the ugly parts off with a large knife. It might be in its awkward phase, but it may still surprise you.

Celeriac and apple soup

  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 1 to 1 1/2 lb. celeriac (celery root), peeled and diced
  • 1 lb. apples, peeled and diced
  • 3 cloves garlic, chopped
  • 4 cups chicken stock
  • 1 tsp. fresh ground pepper
  • 1/4 tsp. nutmeg
  • Salt, to taste
  • 1 tbsp. apple cider vinegar (if needed)
  • 1/2 cup heavy cream

In a large pot over medium-high heat, sauté onions in olive oil until just browned.

Add celeriac, apples, and garlic, and stir until celeriac has begun to sweat. Pour in stock. Bring to a boil, then reduce to medium, and simmer for ten to 15 minutes, until celeriac is tender.

Remove from heat, and purée using a blender or hand blender until smooth. Return to heat.

If it is too thick for your liking at this point, you can thin it a bit with additional chicken stock or water. Add pepper, nutmeg, and then taste. If you have used very sweet apples, you may find that the soup is a touch off-balance – if you need to, add the vinegar. Taste again, and add salt as necessary.

Before serving, finish the soup with the cream, stirring until combined. Drizzle with cream or good olive oil and serve hot, with bread.

Chipotle macaroni and cheese.

~ wellfedemily ~ 7 Comments

I’ve been waiting for this day for awhile. It was too hot before, and I didn’t have buttermilk or I was down to just one shriveled chipotle pepper in the bottom of an improperly stored can at the back of the fridge. Or I was feeling self-conscious about my waistline, because I do that sometimes, and instead of joining a gym or sweating I abstain briefly from cheese.

But the stars have aligned, the sky’s clouded over, and I’m wearing lycra so that waistline issue isn’t at the forefront of my mind. And, we have all the things to make chipotle macaroni and cheese. If you’re looking for a healthy treat for this Meatless Monday, I suspect you’d be better off with Kraft, but it’s decadent, and it’s got good stuff in it so it’s not all butter fat and Cheddar.

It contains a lot of little bites of veggies; peppers, onions, and just a little tomato. You could add greens if you wanted to, or more peppers, or corn or beans, or cauliflower or broccoli, both of which are delicious, especially if you roast them first – anything you like, really. If I’m up to no good and want to make you do something for me, I might add bacon, but believe me when I say it doesn’t need it. It contains four cups of cheese.

So here you go. Possibly the world’s most decadent vegetarian recipe. Happy Meatless Monday. You may want to go for a run after this one.

Oh! I joined something called a Blog Carnival. It’s a Meatless Monday thing, and though I don’t yet know what it all means, and I don’t think there are corn dogs in it for me, it’s still sort of cool. Here it is. I’ll figure out the right way to do this soon enough. Anyway. On to the recipe!

Chipotle macaroni and cheese

(Serves four to six, probably with some leftover.)

  • 4 cups dried macaroni
  • 1/4 cup butter
  • 2 cups chopped sweet or bell peppers (any colour you prefer – I had red and orange)
  • 1 cup finely chopped onion
  • 2 to 3 minced chipotle peppers (the kind that come in adobo sauce)
  • 1 to 2 minced jalapeño peppers
  • 1 tbsp. minced garlic
  • 1 tbsp. adobo sauce
  • 1/4 cup flour
  • 1 tsp. ground black pepper
  • 1 tsp. ground cumin
  • 2 cups buttermilk (ideally full-fat)
  • 1/2 cup milk
  • 4 cups grated cheese (such as a combination of sharp Cheddar and Monterrey Jack)
  • Salt, to taste
  • 2 cups diced tomatoes

Preheat your oven to 350°F, and grease a 9″x13″ pan.

Bring a large pot of water to a boil.

Meanwhile, melt butter in a heavy-bottomed pan over medium-high heat. Add peppers,onion, chipotles, jalapeños, and garlic. Saute until onions have turned translucent and peppers are bright.

Add macaroni to the boiling water, and boil six to eight minutes, until al denté.

Add adobo, then flour to veggies and stir to incorporate. Add pepper and cumin. Then add buttermilk and regular milk, and stir frequently until thickened.

Drain macaroni. Set aside. Add three cups of the cheese to the pot. Stir to combine. Taste, and adjust seasonings as needed.

Pour over drained macaroni, and add tomatoes. Stir well, and then pour into prepared pan. Sprinkle with remaining cheese.

Bake for 25 to 30 minutes, until top is golden.

Serve hot! And don’t worry about the volume here. It looks like a lot. It IS a lot. But you can cut it into squares tomorrow and then fry it. Fried macaroni and cheese … best leftovers ever?

Coconut chicken corn chowder, and some pictures that do not do it justice.

~ wellfedemily ~ 2 Comments

I have talked about food and its importance as a tool of expressing love and home, but I would be remiss if I forgot to mention in all that idyll that while I most certainly cook because it is the way in which I convey my awkward affection, I also do it because I want you to like me.

Food is my way of bribing you to ignore the film of flour and cat hair that covers most of my apartment floor, or the weird jumble of things that might come out of my mouth when I mean to say something else but am tired and have had no caffeine today but three glasses of wine already. It’s how I welcome new friends, and how I hope to keep their attention, thus preventing it from wandering to the less-than-savoury elements of my home’s decor.

And recently, though less recently than he will admit (and my badgering has been relentless, so he put up an admirable fight), Paul has found himself a girlfriend, whom he has kept secret from us, as if he doesn’t know full well that I like to know all the things. And when I finally shouted about it in a crowded restaurant this week, begging “Why, Paul? WHY?!” he broke down and offered to bring her to meet us. Mostly to meet me.

I promised that we’d have chicken and corn chowder and that I’d wear real pants, not something in Spongebob-covered flannel. I want her to like me. When you want someone to like you, the best way is to create a feeling of warmth, and more often than not that should involve coconut milk. Cheese is also very good for buying anyone’s affection, but in this case I served it in a side dish (I should give you the biscuit recipe sometime), which still counts.

The recipe that follows is the sort of thing you’d serve if you were inviting someone new in, because it’s warm and comforting with its familiar elements, and because it’s also not what they’d expect when you tell them over the phone that you’re serving them chicken and corn chowder. Also, the name of the dish is a spectacular piece of alliteration, so bonus points for that.

Coconut chicken corn chowder

(Serves four.)

  • 2 tbsp. vegetable oil
  • 2 tbsp. minced fresh ginger
  • 2 tbsp. minced shallot
  • 4 to 5 cloves garlic, minced
  • 1 tsp. dried lemongrass, crumbled
  • 3 cups fresh or frozen corn, divided
  • 2 cups diced sweet potatoes
  • 4 cups chicken stock
  • 1 14 oz. can coconut milk
  • 2 cups diced cooked (preferably leftover) chicken
  • 1 lime, zest and juice
  • 1 tbsp. fish sauce
  • 1 tbsp. sriracha (or to taste)
  • 1 large red bell pepper, diced
  • 3 tbsp. chopped fresh basil
  • Salt and pepper, to taste

Heat oil in the bottom of a large, heavy-bottomed pot set over medium-high heat. Add ginger, shallot, garlic, and lemongrass and sauté quickly, until golden. Add sweet potatoes and one cup of corn. Add stock. Scrape the bottom of the pot with a wooden spoon to scrape off any browned bits. Add coconut milk. And then chicken.

Add fish sauce, lime zest and juice, and sriracha.

Bring to a gentle boil, then turn heat down a couple of notches, so that the pot returns to a simmer. Simmer for ten to 15 minutes, until sweet potatoes are fork-tender.

Add remaining corn and the red pepper. Simmer for five minutes. Then stir in most of the basil, except for a little bit which you will sprinkle over top of it all at the end for colour.

Taste. Adjust seasonings as needed. Inhale. Feel wonderful. Serve hot, with baking powder biscuits.

Take better pictures than this. And then turn your attention to Paul’s new girlfriend, who happens to be quite lovely (and also likes cats), and make a mental note to remind him in the car on the way to Powell River this weekend that he ought to remember from now on that you will continue to like to know all the things.

I hope she likes us.

Garden report: Just imagine excited shrieking and jumping up and down.

~ wellfedemily ~ 3 Comments

This has just been one of those weeks, already, and I know I say that a lot but the contest last weekend made it so my sleep patterns are all wonky and since I have to do regular-person things now, like get up and feed the cat and go to work, it’s meant becoming really tired and regressing arthritically, which I am hoping I’ll be able to quell with tonight’s powerfully good sleep.

The contest and general chaos of our lives has also meant it’s been awhile since we were at the garden. You know what? I think gardening somewhere other than where you live is maybe the best way to do it, because every time you go it’s a surprise. A thrilling one, because every time we go now we’re pulling food out of the ground and taking it home, and today’s delights included carrots, a few beets, and my first two lemon cucumbers, which I am as proud of as if they were spiky little children.

Now, I know the carrot doesn’t look like much, and they all sort of look like that, but the thing is we didn’t follow the directions on the back of the seed packets because we were all, “WHATEVER! We know better. Pour them all into this short row here! Yay we’re gardening!” So a lot of our stuff is stunted due to growing around, under, or on top of its neighbours. Nick thinned the carrots out, and I did the same with the beets, so we’re going to let the remaining veggies go a little longer and see if they do better now that they’re not so crowded.

The cucumbers are the things I’m most excited about. They taste just like regular cucumbers, which is to their advantage, but they look really cool. I am currently eating them sprinkled with coarse salt and they are everything I hoped they would be.

I think my favourite thing about this summer has been this garden, and the joy will just keep on going now that we’ve planted root vegetables and celery that promise to mature sometime this winter.

I think I’ll ease off these run-downs on the progress of our muddy plot for awhile, as even Nick gets tired of my enthusiasm sometimes. But as we get more and more things, I’ll be sure to tell you all about what we’ve done with them. There will be exclamation points. And maybe some sentences in all-caps.

Roasted tomato pizza.

~ wellfedemily ~ 3 Comments

We’re getting to the best time of the year now. The tomatoes that were so bright and lovely a few weeks ago are now mottled and sweet, and they beg to be roasted low and slow or stewed down for sauces, and since the air outside has cooled a bit I have no reason not to but oblige them. On Alana’s advice, I roasted a whole bunch of field tomatoes last week and stuck them in the freezer, but I still had a few romas, a hankering for bread and cheese, and a resurgence of old lady disease in my limbs, hands, back, and left big toe that made me not want to put in a lot of labour.

This post is mostly pictures, because I made my focaccia bread for the crust (all the ingredients up to the flour, plus salt – the recipe will make two pizzas if you’d prefer not to make one gigantic one), made pesto for the sauce, and roasted tomatoes for hours and hours to put on top. And then cheese. It’s also short because we made a trip to the garden … let’s just say this is a two-post night. (I know. I’m excited too.)

The aroma in the apartment was amazing, and a valid argument for always working from home. Tomatoes develop a sweeter taste as they roast down, but they smell almost meaty, with a lusty musk that is distinctive to this exact moment in the tomato season. Capture it while you can.

You can see how the light changed as the hours past while the pizza slowly came together. The focaccia crust isn’t the sort of thing you’d make on a weeknight ordinarily, but if you’re in no rush it’s perfect for homemade pizza.

There’s a lot to be said for homemade pizza, whether you dawdle over homemade, buy the dough from your favourite take-away place, or just get frozen dough from the grocery store. The advantage to using dough over a premade crust (other than not having to eat something that pretty much tastes like cardboard and has weird speckles of what you kind of recognize as “cheese” all over the thing) is that you get the smell of baking bread, which is the best thing about pizza, aside from all the cheese. Use whatever cheese you like, but (and this will seem completely out of character) I prefer low-fat mozzarella, because it’s stringier and I like my pizza cheese stringy.

The other thing about making your own pizza is that you get to put whatever you like on it, and you don’t have to feel crushing disappointment when Domino’s puts green peppers on anyway even after you told them how much you hate them. So, you get the satisfaction of the smell of bread baking, as much cheese as you want, whatever toppings you want, and nobody cries because there are green peppers.

And if tomatoes aren’t your thing, you should try this in October with butternut squash, rosemary, roasted garlic, and Gruyere. Holy crap, it will change your life. Try it and get back to me.

If you’re going to tart up your veggies with cheese sauce, do it with this cheese sauce.

~ wellfedemily ~ 1 Comment

Important news: Paul is back.

Last night, the team (Grace, Paul, Nick, and I) reconvened for our first dinner since Paul returned from Montreal, and we pretty much picked up where we left off.  Though it’s probably a fairly normal thing for most people, I thought we’d do something novel and have a dinner of meat, potatoes, and a vegetable – I called it a Dad meal, because it reminds me of the kind of meal you’d serve to a Dad, yours or otherwise.

It’s hard to have this many things for dinner when it’s just me and Nick, but with Grace and Paul in attendance, there were fewer leftovers and it was like a family dinner that didn’t involve any actual relatives. I made Hank Shaw’s Easy Duck Confit, a big dish of fluffy mashed potatoes, and broccoflower – straight out of 1992 – covered in cheese sauce.

As we’re heading into fall now, the temptation to cover everything in cheese is probably growing for you too. As hardier veggies start popping up in markets, I suggest bringing them home and covering them in this sauce. The sauce is most conducive to broccoli or cauliflower (or the weird genetic hybrid that is broccoflower), but you could put this over carrots, asparagus, spinach – whatever you’ve got. Also, this is pretty much the base I use when I make baked macaroni and cheese – obviously you’d add more cheese to that (obviously), but there you go. Look how versatile!

Cheese sauce

  • 3 tbsp. butter
  • 1 clove garlic, minced
  • 3 tbsp. all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups half and half (or cereal cream – aim for about 10% milk fat)
  • 1 tsp. grainy Dijon mustard
  • 1/4 tsp. white pepper
  • Pinch nutmeg
  • 1 cup shredded Gruyere, sharp Cheddar, or other delicious, bold-tasting cheese (lightly packed – not pressed into a wad)
  • 1/2 tsp. Worcestershire sauce
  • Salt, to taste
  • 1 tbsp. chopped fresh flat-leaf parsley

In a heavy-bottomed saucepan, melt butter over medium-high heat until it foams. Add garlic, then add flour, and whisk until the three ingredients form a paste.

Whisk in wine, then half and half, then mustard, pepper, and nutmeg. Reduce heat to medium, and whisk frequently until thickened, about three to five minutes.

Add cheese and Worcestershire sauce, and taste at this point. Is it good? Does it need salt? Add salt if you need to. Is it too thick for your liking? Add more wine or dairy. You get the idea. Whisk in the parsley right before you’re done.

Pour into a pitcher and then serve, dousing your veggies as much as you like. It will be just like you remember, only better, because now you can have as much sauce as you want. 

Enjoy, and may the cheese-sauce season bring you warmth and please you.

Garden report: We have so much chard, and the threat of too many cucumbers.

~ wellfedemily ~ 7 Comments


Finally, thunder and lightning! I thought the air pressure had changed, because I’ve had a few bad nights in a row now where I’ve woken up terrified, haunted by bad dreams of the worst kind. The cat is screwy too, and her schedule is off and now she’s madly in love with me at all the wrong hours of the night and early morning, and there is no telling her she’s wrong when she announces with claws that it’s time to wake up and play.

The neighbourhood dogs are barking more, there have been car accidents outside my window, and the power’s been failing in spots all over the city. We had a full moon, which maybe means something.

But anyway, there are big noises outside, and piercing light every so often, and we’re at home with a hoard of chard and the garden is getting summer storm water and all is right with the world. We planted more chard, and played in the dirt, and my cucumbers have begun to flower and are taking over everything and what are we going to do with it all when the plant bears fruit?!

I ended up sticking a whole bunch of chard in the freezer, because there’s just so much of it right now, but the rest I chopped into soup with white beans, some fresh from the ground little carrots, celery, and red Okanagan field tomatoes. And herbs, rosemary and parsley. Did you know if you sprinkle a few tablespoons of cornmeal into a soup, it thickens it just slightly which makes the whole soup seem even heartier? Definitely more stew-like, which is excellent if you don’t have a long time to let a pot of soup boil and reduce.

Anyway. This is shaping up to be a terrible garden report, and I haven’t even squealed or abused an exclamation point yet.

In case you were wondering, because it sort of seems that way, Nick does seem to do most of the labour-intensive garden work, while I stand around taking pictures.

I had never seen a chard root before, but isn’t this cool?

I don’t know why he lets me get away with all this slacking off, but I do have dirt under my fingernails and I did make the soup, so maybe it evens out in the end. So, there you go! You’re all caught up, and isn’t it exciting? Have a happy Friday!