Sunday, January 31, 2010

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken:

4 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon butter
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese


Season the chicken with the garlic powder and black pepper.
Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese."

Curried Chicken Salad

Curried Chicken Salad:
"Delicious chicken salad with curry powder, for sandwiches, rolls, or luncheon salad. Serve this flavorful salad on buns or bread, or mound it on lettuce leaves for a wonderful luncheon salad.

2 chicken breast halves, cooked and chopped or shredded
1/4 cup finely chopped celery
4 green onions, thinly sliced
2 tablespoons chopped walnuts
2 tablespoons chopped dried cranberries
1 Granny Smith apple, shredded
5 to 7 tablespoons mayonnaise, or to taste
1 teaspoon curry powder, or to taste
1 tablespoon chopped fresh parsley, optional
salt and pepper, to taste

In a bowl, combine the chopped chicken, chopped celery, green onion, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.
Serves 3 to 4."

Friday, January 29, 2010

Blueberry Muffins.

From Williams-Sonoma. Enough said.

These sweet, buttery muffins are delicately spiced, with a cakelike texture. Fresh blueberries are best, but if you have only frozen berries, stir them into the batter without thawing, or their dark juice will turn the muffins purple.


  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 cup milk
  • 8 Tbs. (1 stick) unsalted butter, melted
  • 2 eggs
  • 1 cup blueberries


Preheat an oven to 400ºF. Butter 16 standard muffin cups.

In a bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.

In another bowl, whisk together the milk, butter and eggs until smooth. Add the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.

Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan. Makes about 16 standard muffins.

Thursday, January 28, 2010

Roasted Garlic.

To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.

Serve with toasted bread and WINE!!!! SINFULLY good.... and it will keep the vampires away!

Wednesday, January 27, 2010

More helpful tips.

Low Fat Cooking:
* Get into the habit of measuring the oil you use while you cook,
rather than just pouring it out of the bottle. It will be much
easier to moderate the amount you use.

* Use non-stick cookware so that you don't have to use as much,
if any, fat. When sauteing, use a small amount of chicken broth
or wine instead of butter or oil.

* To make fat-free broth, chill your meat or chicken broth. The
fat will rise to the top, and you can remove it before using
the broth.

* Many vegetables and fruits, including potatoes and apples,
retain many of their nutrients in their skin. So when possible,
leave the skin on your fruits and vegetables and cook them whole.

* Romaine lettuce is loaded with vitamins compared to iceberg.
It has three times as much Vitamin C and six times as much
Vitamin A.

* Vitamin C is destroyed quickly in cooking - so cook your
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.

* Stock up on spices. One of the keys to cooking low-fat and not
getting bored is to spice your food well. When you have finished
your recipe, always taste it and adjust the spices to meet your taste.

* Purchase the best (i.e. heaviest) set of non-stick cookware you
can afford.

* When cooking a dish with both vegetables and meat (i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase the amount
of vegetables by 1/3. You will hardly notice!

* Thicken gravies with milk or broth blended in the blender with
flour. Be sure to cook long enough to remove the raw flour taste.
You'll never notice the lack of fat.

* Use olive oil for cooking when appropriate. It adds to the taste
of the dish and is better for you.

Helpful tips.

Herbs and Spices:
Storage Tips:
Store spices in a cool, dark place. Humidity, light and heat will cause
herbs and spices to lose their flavor more quickly. Although the most
convenient place for your spice rack may be above your stove, moving
your spices to a different location may keep them fresh longer.

As a general rule, herbs and ground spices will retain their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper storage should
result in longer freshness times.

When possible, grind whole spices in a grinder or mortar & pestle just
prior to using. Toasting whole spices in a dry skillet over medium heat
before grinding will bring out even more flavor. Be careful not to burn.

Because the refrigerator is a rather humid environment, storing herbs
and spices there is not recommended. To keep larger quantities of spices
fresh, store them in the freezer in tightly sealed containers.

Usage Tips:
Use a light hand when seasoning with spices and herbs. Your goal is to
compliment your dish without crowding out the flavor of the food.
Remember, it's usually impossible to "un-spice" a dish!

For long-cooking dishes, add herbs and spices an hour or less before
serving. Cooking spices for too long may result in overly strong flavors.

Finely crush dried herbs before adding to your dish after measuring.

Do not use dried herbs in the same quantity as fresh. In most cases,
use 1/3 the amount in dried as is called for fresh.

Keep it simple. Unless the recipe specifically calls for it, don't use
more than 3 herbs and spices in any one dish. The exception to this rule
is Indian cooking, which often calls for 10 or more different spices in
one curry dish!

Black pepper, garlic powder, salt and cayenne pepper are excellent
"after cooking" seasonings. Allow guests to season dishes with these
spices at the table.

Cinnamon, nutmeg, cloves and allspice have a special affinity for
sweet dishes.

If you're feeling adventuresome, try replacing herbs and spices called
for in recipes with something different! Marjoram instead of oregano,
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.

Tuesday, January 26, 2010

Italian Herb Seasoning.

Make your own Italian Herb blend! Put it into cute little spice bottles and tie with a raffia bow for gift giving. ADORABLE and practical.


1 tsp. Oregano
1 tsp. Marjoram
1 tsp. Thyme
1 tsp. Basil
1 tsp. Rosemary
1 tsp. Sage

Make your own Chili Powder

You can make your own chili powder..... I'll bet you have most of the ingredients already on hand!

3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder

Now aren't you smart????

Good to know.

General Shelf Lives For Common Items:
Flour unopened: up to 12 months. Opened: 6-8 months.
Sugar unopened: 2 years. Sugars do not spoil but eventually
may change flavor.
Brown sugar unopened: 4 months.
Confectioners sugar unopened: 18 months.
Solid shortening unopened: 8 months. Opened: 3 months.
Cocoa unopened: indefinitely. opened: 1 year.
Whole spices: 2-4 years. Whether or not opened.
Ground spices: 2-3 years. Whether or not opened.
Paprika, red pepper and chili powder: 2 years
Baking soda unopened: 18 months. Opened: 6 months.
Baking powder unopened: 6 months. Opened: 3 months.
Cornstarch: 18 months. Whether or not opened.
Dry pasta made without eggs unopened: 2 years.
Opened: 1 year.
Dry egg noodles unopened: 2 years.
Opened: 1-2 months.
Salad dressing unopened: 10-12 months.
Opened: 3 months if refrigerated.
Honey: 1 year. Whether or not opened.
Ground, canned coffee unopened: 2 years.
Opened: 2 weeks, if refrigerated.
Jams, jellies and preserves unopened: 1 year.
Opened: 6 months if refrigerated.
Peanut butter unopened: 6-9 months

Food Safety.

Food Safety:
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That way, you
won't have to worry about the storage or safety of leftovers.

* When taking foods off the grill, put them on a clean plate, not
the same platter that held raw meat.

* When preparing dishes like chicken or cooked meat salads, use
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed with
other salad ingredients.

* It's a good idea to use a separate cooler for drinks, so the one
containing perishable food won't be constantly opened and closed.

* A cooler chest can also be used to keep hot food hot. Line the
cooler with a heavy kitchen towel for extra insulation and place
well wrapped hot foods inside. It's amazing how long the foods
will stay not only warm, but hot. Try to use a cooler that is
just the right size to pack fairly tightly with hot food so
less heat escapes.

* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.

* Cook foods to the required minimum cooking temperatures:
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.

* Separate raw animal foods from other raw or ready-to-eat
foods during storage and preparation.

* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.

Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.

Cheesy Rice Fritters

Scored this recipe from my friend Rachel. One word...... YUM!

Here's what you need:

1 cup arborio rice
3 slices bacon, chopped
1 cup shredded mozzarella
1 cup grated parmesan
1 large egg, lightly beaten
salt & pepper
1/2 seasoned breadcrumbs (i used italian panko)
1/4 cup extra virgin olive oil (this is a Rachel Ray recipe, after all)
1 10 ounce bag spinach, coarsely chopped
1 pinch crushed red pepper (i used 3 pinches)

Here's what you do:

Bring 2 1/2 cups water and rice to boil. Lower heat and simmer until rice is cooked but still firm and all water has evaporated (about 20 minutes). Transfer to a large bowl and let cool slightly.
Meanwhile, in a large skillet, cook bacon until crisp. Using a slotted spoon, add bacon to the rice, reserving the bacon fat in skillet. Stir in parmesan, mozzarella, and egg into rice mixture; season with salt and pepper.
Divide rice mixture into 12 mounds. Flatten the mounds into 3 inch patties on a cookie sheet lined with parchment paper. Sprinkle both sides with breadcrumbs.
Add olive oil to skillet and heat over medium-high heat. Working in batches, add patties and cook until crisp (about 5 min). Drain on paper towels. Sauté spinach over high heat for 2 minutes or until wilted. Season with crushed red pepper and top with fritters.

This meal can be made for under 8 bucks! You gotta love that!

French Dip Sandwiches - Crock Pot Style

I found this recipe on another blog.... It is PAINFULLY easy and sure to be a crowd pleaser! Also, try adding a can cream of mushroom soup if you prefer a creamy sauce.

What you need is:

a 2 pound bottom round roast
(The weight of my roast differs each time - it makes no difference)
1 packet of onion soup mix
1 can beef broth

1 loaf of unsliced bread
(I have used French, Italian, sourdough.
Use whatever your store carries)

sliced Swiss cheese

That's it! Screams "Easy!!", right?

Spray the crockpot with nonstick spray.
I do this to help with the cleaning process.
Combine the beef broth and the onion soup mix in a crockpot.
Add the roast and
cook on low for 6 to 8 hours.

Preheat oven to 375 degrees.

When ready, remove roast from the juices
and shred the meat.

Slice the bread longways horizontally.
Slice again top to bottom into individual sandwiches.

On each sandwich, put a layer of beef,
then a slice of cheese.

Put the top piece of bread on and
wrap each sandwich in aluminum foil.
Put them onto a sheetpan for easier handling.

Heat the sandwiches for 20 to 25 minutes.

Serve with bowls of warm au jus from the crockpot for dipping.

Monday, January 25, 2010

the secret is in the sauce.

Tonight's dinner was a quick and easy crowd pleaser of grilled cheese burgers with tater tots. Nothing fancy..... just honest to goodness YUM factor.

My only secret to making burgers FANTASTIC.... is my sauce.
I will tell you about it.... but I warn you..... it can be HARD to find. Just when you find it and fall in love.... it is gone again! I found it for the first time at my local wal-mart. Since then, NO luck. Hubby picked some up at Wal-mart in Memphis while there on business. Luckily, I just found a handy tool on their website to find out where to buy it. I fancy the all purpose version. I use it on steak, burgers, and meatballs. I LOVE this stuff. I promise, you will too!

Friday, January 22, 2010

Pecan Pie

Pecan Pie. My husband's favorite dessert! I have a great recipe that is super simple and always comes out perfect!

3 eggs
1 cup sugar
1/2 cup DARK corn syrup
1/4 cup butter, melted
1 bag pecans (8 oz)

Beat all ingredients together. Pour into crust.
Bake 375° oven for 35-40 minutes.
Cover edges of crust with foil for last 10 minutes.


Tuesday, January 19, 2010

the sweet life.

one thing you need to know about me..... i LOVE LOVE LOVE me some bbq.
we have a friend that has just launched a line of bbq sauces and rubs.
it's called SweetLife
check it out!

Easy Carnitas

I am always amazed by how many AWESOME recipe sites are floating around the internet. This recipe is from and I plan to make it for my family tonight.

Carnitas Recipe


  • 4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible)
  • 1 quart beef broth
  • 2 cups chunky salsa either prepared or homemade
  • Water
  • Salt
  • 2 cups fresh tomato salsa (pico de gallo)
  • 16-24 corn tortillas

1 In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.

2 Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.

3 If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.

Wednesday, January 13, 2010

Sausage and Roasted Vegetable Penne

I scored this recipe from my favorite food network show . My family loves it!

Sausage and Roasted Vegetable Penne


  • 1 sweet onion, cut into wedges
  • 1 medium zucchini, sliced in 1/2 lengthwise
  • 1 red bell pepper, cheeks removed
  • 1/2 pound button mushrooms, stemmed
  • 2 1/2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/2 pint grape tomatoes, washed and dried
  • 2 sweet or hot Italian sausages, thinly sliced or casings removed
  • 1/4 cup white wine
  • 12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
  • Freshly grated Parmesan, for garnish


Preheat the oven to 400 degrees F.

In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.

Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

a kitchen staple

Paula Deen calls for this mixture in a majority of her recipes. It makes a buttload and offers me a "go to" staple seasoning that I use in virtually everything. I keep some in a salt shaker and the rest in a jar for scooping.

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Monday, January 11, 2010

a new obsession

just bought this cookbook today.... my bff raves about it! just found her site... her recipes look amazing and the photos are fab too. i think i just might stalk her for a while. but not in a scary sort of way ;)

Smothered Pork Chops

Smothered Pork Chops

2 tablespoons cornstarch

1 3/4 cups Swanson® Beef Stock

1/4 teaspoon ground black pepper

Vegetable cooking spray

6 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)

1 medium onion, sliced (about 1 cup)

Stir the cornstarch, stock and black pepper in a small bowl until the mixture is smooth.

Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute.

Add the pork and cook until it's well browned on both sides. Remove the pork from the skillet.

Remove the skillet from the heat.

Spray the skillet with the cooking spray and heat over medium heat for 1 minute.

Add the onion and cook until it's tender-crisp.

Stir in the cornstarch mixture.

Cook and stir until the mixture boils and thickens.

Return the pork to the skillet.

Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.

source campbell's

Sunday, January 10, 2010

cheddar potato soup

stay warm with this hearty soup. once again, i can't recall which magazine it came from. it has been in MY recipe book for years now. i offer you two time saving tips for this recipe.
#1- i use a hand blender right in the pot to avoid transfering small batches of soup into the blender.
#2- i have used canned potatoes to save time and it still came out AWESOME!


Cheddar Potato Soup

1/3 cup onion, chopped
1/3 cup celery, chopped
2 T butter
4 cups potatoes, diced & peeled
3 cups chicken broth
2 cups shredded cheddar cheese
2 cups milk
¼ t pepper
Dash paprika

*Sauté onion & celery in butter until tender. Add potatoes and broth; bring to boil. Reduce heat and cover. Simmer 10-15 min or until potatoes are tender. Puree small batches in blender until smooth. Return to pan. Stir in cheese, milk, and paprika. Simmer until cheese is melted. Serve with croutons.

Serves 8

Cornbread is good for the soul.

Super Moist Cornbread

2 cups self rising cornmeal
2 cups buttermilk
1 large egg
1 T sugar
1/3 cup butter
* Stir together first 4 ingredients. Melt butter in 8 inch cast iron skillet in a 425 degree oven for 5 minutes (tilt skillet to coat evenly with butter).
Pour batter into skillet and bake for 25 minutes or until golden brown. Remove cornbread from skillet immediately and cool on rack.

Saturday, January 9, 2010

Corn Casserole

This recipe is a holiday favorite in my house. I scored the recipe from my friend Cindy who is a fantastic cook. Super simple.... NOT low fat (but who cares?).... and really YUMMY!

Corn Casserole

1 can creamed corn
1 can regular corn, drained
1 stick butter, melted
1 cup sour cream
2 eggs
1 box jiffy corn muffin mix
2 T sugar

* Mix all ingredients together and bake at 350 for 45 minutes.

Spinach & Artichoke Dip

This recipe is from my arsenal of deliciousness.... I cannot remember where I found it originally. I have made modifications along the way and think that it is simply perfect now! Sometimes I bake it in a bread bowl for party presentation. It is down right yummy in any vessel. ENJOY!

Spinach & Artichoke Dip

½ cup grated parmesan or romano cheese
1 large garlic clove, chopped
1 10oz package frozen chopped spinach, thawed
{squeeze out moisture with cheese cloth}
1 can artichoke hearts, drained and patted dry
8 oz cream cheese, softened
2 eggs
1 cup shredded mozzarella

* Blend all ingredients together using hand mixer or food processor. Bake at 375 for 25 minutes. Serve with tortilla chips.

meat loaf with bacon


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 large celery stalk, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, chopped with seeds
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup tomato sauce or ketchup
  • 1 cup dry bread crumbs
  • 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
  • 4 strips thick-sliced bacon


  1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk, tomato sauce, and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Pat into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over the loaf, tucking the ends in.
  2. Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the meat loaf registers 150° F. Remove from oven and pour off the fat. Let stand 10 minutes before serving.

twister anyone?

it really happened. we have sleet falling as i type. other people in the area have had the real white stuff, but not at my house. floridians don't know what to do in this climate.... so we hunker down and surf the internet. while doing this.... i found a great party tip from the realsimple website. twister anyone??

A Twister game mat makes a spot-on tablecloth for a child’s birthday party: Sticky spills and icing wash right off

Friday, January 8, 2010

Super Easy Salsa

Thank God it's FRIDAY!!! Bring on the weekend! Try this simple salsa recipe that I have been using for years. Always gets rave reviews and is a cinch to prepare!

Super Easy Salsa

1 large can of diced tomatoes
1 can of Rotel
2 cloves garlic, minced
1 red onion, chopped
¾ bunch fresh cilantro, chopped
1 T lime juice
1 jalapeno pepper, chopped (seeds removed)
1 t sugar

* blend all ingredients together in food processor (I use a hand blender). Chill for a few hours and serve with chips! YUM!

Thursday, January 7, 2010

Italian Chicken and Vegetable Soup

We are still freezing our butts off here in sunny Florida. We have had record lows for days now and the frigid climate seems to plan to stay for the weekend. Bring on the soup! I scored this recipe on Food Network. It's from Paula Deen, so it must be DEE-lish! I LOVE you Paula!

I plan to chef up this soup tomorrow. Tonight is sushi night with our friends. No, I do not cook every night of the week.


  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
  • 1 small onion, chopped
  • 1 cup sliced carrots (about 3 small)
  • 2 1/2 cups sliced zucchini (about 2 medium)
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
  • 2 (14.5-ounce) cans chicken broth
  • Grated Parmesan, optional


In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.