Tag Archives: hard-boiled eggs

South American Salad

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According to Amazon, I purchased this cookbook in May of 2006. I don’t remember why I purchased it – for one thing I’d never heard of David Rosengarten, and secondly, it turns out the book is about party menus.

Menus are my favorite things to put together! So I didn’t expect to like the book.

Not only does he have a chapter for every theme party, like Love Me Tandoor, Tunisia for Twelve, and Zorba the Grill, plus recipes for food and drink, there are ideas for set dressing and table dressing, what we now call tablescapes. Plus, he provides resources.

Now, I’ve never been Martha Stewarty enough to buy lanterns for the garden for my themed party – heck, I’ve never had a themed party. Although I have many playlists. My Mexican playlist doesn’t usually last beyond the first hour. Such picky friends.

In any case, I ended up loving this book. The guy knows his cuisines, and the menus really are wonderful.

The book, published in 2005, shows five testimonials on the back cover, from Lidia Bastianich, Chef Marcus Samuelson, Ted Allen, Gale Gand, and Stanley Lobel. Turns out the guy has won two James Beard Awards. And I’ve still never heard of him!

The recipe I want to share I’d made once for the blog, when I was so excited to share special dishes I loved, but before I could take decent photos of them.

This salad is one of those. It’s from the South American Steak on the Grill party, which has the least cutest name of all featured in the book. I’ve actually made most all of the recipes from his South American menu, but this salad really stands out.

The salad contains tomatoes, potatoes, avocados, purple onions, hard boiled eggs, and a parsley vinaigrette. So it’s also lovely.

South American Salad
Serves 12
Slightly adapted

1 pound waxy potatoes, peeled
4 firm ripe Haas avocados
Fresh lime juice
Kosher salt
Handful of flat-leaf parsley leaves
1 medium purple onion, cut into 1/2” dice
8 firm, ripe medium tomatoes, cored, cut into 1/2” dice
Freshly ground black pepper
8 large hard-boiled eggs, peeled

Boil the potatoes in salted water until cooked but still firm. Drain and cool. Quarter, and cut quarters into 1/2” slices. Place in a large serving bowl.

Cut the avocados in half and remove the pits. Scoop out the flesh in one motion using a large spoon, then cut into 1/2” dice. Drizzle with fresh lime juice over all surfaces, toss with salt, then add the avocados to the bowl with the potatoes.


Add the parsley to the potatoes and avocados. Add the onion and tomatoes. Season with salt and pepper.

Add the vinaigrette (below) to taste, tossing gently but well.

Cut the eggs into quarters lengthwise then cut each quarter in half. Add the eggs to the salad, and toss just enough to combine the eggs with the other ingredients.

Or, just lay the eggs on top of the tossed salad, which is what I do.


Taste for season, serve with more vinaigrette on the side.

The only negative of this salad is that it can look a bit messy. That’s actually why I use bigger chunks of potatoes, and try to use ripe but firm avocados, if possible.

But the most important thing is to not mess with it much. Toss gently, and leave it alone.

The salad is truly magnificent with the fresh vinaigrette and the lovely colors, flavors, and textures.

Parsley Vinaigrette
Makes 2 cups

2-3 shallots, roughly chopped
4 cloves garlic, roughly chopped
1 cup flat-leaf parsley leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup red wine vinegar
4 teaspoons Dijon mustard
1 1/2 cups extra virgin olive oil

Place all of the ingredients into a blender jar. Blend until smooth.

A Delightfully Decadent Potato Salad

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For Father’s Day this year I made a deliciously decadent potato and corn salad, as a side dish to barbecue pulled pork.

Typically when I make a potato salad, I use a vinaigrette as a light, zingy binder; I grew up on this more “German” version of potato salads.

But this time I wanted a creamy potato salad, more like the American version, but with delightful goodies added – hence, the name.

This potato-corn salad was so good, it was barely 2 weeks before I made it again, serving it alongside grilled flank steak.

Here’s what I did.

A Delightfully Decadent Potato Salad
serves about 12

1 cup mayonnaise
3/4 cup sour cream
8 hard-boiled eggs, chopped
12 ounces diced, cooked bacon
10 ounces crumbled feta cheese
1 tablespoon chili powder*
1 teaspoon dried oregano
1 teaspoon ground chipotle pepper, or to taste
6 cobs of corn, cooked
3 pounds baby potatoes
1 Vidalia onion
1 bunch cilantro, chopped

In a medium-sized bowl, add the mayonnaise, the eggs, the bacon, the feta cheese, and the seasoning.

Stir well and set aside.

Slice the corn off of the cooled cobs. Gently break into smaller pieces and set aside.


Using the bacon grease from cooking the bacon, roast the potatoes. Let cool.

Place the potatoes and corn in a large bowl. Finely chop the onion and combine.

Then gently stir the mayo-egg-bacon mixture in until it’s evenly distributed.

Now you might have noticed that this isn’t the prettiest salad. I typically never ever serve or eat anything that looks like it could have been regurgitated. But this salad, as messy as it is, is my one exception.

To serve, sprinkle a generous amount of chopped cilantro over the salad.

The saltiness from the feta and bacon is wonderful with the creamy eggs and potatoes.

I served the salad with a flank steak, medium rare, and sliced. With just a minimal of seasoning.

The potato salad is spicy. If you don’t want to use the seasoning, put that on your flank steak instead!

* If you don’t own chili powder, use 1 teaspoon ground cumin, 1 1/1 teaspoons paprika, and 1/2 teaspoon of ground coriander.

Crostini al Tonno

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Thanks to a friend who visited Lorenza de Medici’s Badia a Coltibuono in Italy many years ago, and cooked with the Madame, I learned about the Italian cuisine expert and bought a few of her cookbooks.

Lorenza de Medici isn’t Lidia Bastianich. If she visited the U.S., she didn’t go on the Today Show, on the Tonight Show, or participate as a judge on Chopped. (I have nothing against Lidia.) So although a highly respected author and teacher, she’s just not as well known in the U.S.

To quote from the book cover of the cookbook I’m using for today’s recipe, Lorenza’s Antipasti, published in 1998, “Lorenza and her Husband, Piero Stucchi-Prinetti, spend most of their time at their home, Badia a Coltibuono, an 11th Century monastery, estate, and winery in Tuscany.”

If I was her, I wouldn’t leave either. I’d just hang out, teach some cooking classes, test the grapes and olives, drink my wine, and play with dogs. I’m assuming she has dogs.

Oh, and as of the publication of this cookbook, she’d already published 20 books, and that was 19 years ago!

So instead of common bruschetta, tapenade, baked ricotta, and other popular crostini toppings, some of which are on this blog (all of them, actually), I really wanted to make these toasts with tuna. Recipe by Lorenza de Medici. I just like saying her name! Not to be confused with Lorenzo de Medici.

Crostini al Tonno

12 slices Italian country-style bread, sliced 1/4 ” thick
8 ounces canned tuna in oil
Yolks of 3 hard-boiled eggs
3 tablespoons unsalted butter, softened
2 tablespoons lemon juice
2 anchovy fillets in oil
12 paper thin slices lemon with peel on
12 capers in salt, rinsed

Preheat the oven to 350 degrees F.

Place the slices of bread on 1 or 2 baking sheets and toast in the oven for about 3 minutes or until barely golden, turning them once; allow to cool to room temperature.

Put the tuna with its oil, the egg yolks, butter, lemon juice and anchovy fillets in a food processor and process until a smooth paste forms.

It can be placed in a small serving bowl and served alongside the toasts.


Alternately, spread the paste on the toasts and top with the lemon slices.

Arrange a caper in the center of each.

Arrange on a platter and serve.

These crostini are absolutely delicious. I served them with bubbly rosé and it was a perfect match for a warm summer evening.

Roasted Beets

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There have been times that, when commenting on recipe posts in which beets are roasted, that the beets aren’t really roasted. We’ve all done it – we place whole, trimmed beets in a foil package with a little olive oil and salt, steam-cook them till tenderness, remove the peels, and voila! But they’re not really roasted, are they?!!

So I set out to actually roast beets, as one would potatoes or broccoli. I know they will be good, like all roasted goodies. My husband claims that roasted broccoli is better than candy!
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So here’s what I did.

Really Roasted Beets

3 beets
Olive oil
Black pepper
Salt

Preheat oven to 375 degree roast setting, or 400 degrees.

Trim tops and bottoms of beets.

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Peel the beets completely.

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Chop the beets into 12ths. Or just make fairly uniform pieces of the beets, any shape you prefer. Place the beets in a baking dish, and drizzle some olive oil over them. Sprinkle them generously with pepper and salt.

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Place the baking dish in the oven. After about 15 minutes, use a spoon and toss them around to brown the pieces on different sides. Continue roasting for 10 or so minutes. They should be nicely browned, but also piece a chunk to test for tenderness.

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If they’re still firm, turn off the oven and let the baking dish sit in the oven for 15 minutes.

Remove from the oven and let cool to room temperature.

I used them in a salad so as to let the roasted beets really “shine.”

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For the vinaigrette, I used some beet juice strained from a can of beets, along with an equal part of leftover Riesling and reduced it. I then added red wine vinegar, olive oil, a little heavy cream, and a pinch of salt.

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If you want recipes for other “reduction” vinaigrettes, check out Beet Vinaigrette, or Beet Apple Vinaigrette.

The roasted beets are exactly what roasted beets should be. Tender beets with a lovely roasted exterior!

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Chicken Biryani

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It’s funny how you can forget about certain recipes, even when they’re fabulous. But I had forgotten about an Indian recipe called biryani until I came across egg biryani on a blog, which sadly I can’t locate to share.

So I dug out an old standby Indian cookbook to check out my recipe from way back when. Although I have newer, more well-known Indian cookbooks, this is one cookbook I still refer to on occasion because these tried-and-true recipes can’t be beat.

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Chicken biryani is a lovely combination of spiced rice and chicken. The wonderful thing about a biryani is that you can use leftover chicken. Heck, you can use leftover rice also. Here is a photo from the recipe page from that cookbook.
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According to the author, Khalid Aziz, “When the great Mogul emperors wanted to put on a really lavish feast, great plates of Biryani, sometimes requiring two people to carry them, would be the centerpiece of the feast.”

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So even though this Indian dish utilizes leftovers, it’s still a dish of emperors!

Chicken Biryani
Murgh Biryani

1 pound chicken leftovers*
8 ounces Basmati rice (I used brown Basmati)
1 pint chicken stock
1 small onion
2 ounces ghee
1 clove garlic
2 teaspoons chilli powder
1 teaspoon ground cumin
2 teaspoons garam masala
1 teaspoon salt
2 ounces sultanas
2 ounces blanched almonds
Orange food coloring, optional
2 hard-boiled eggs, optional
2 tomatoes, optional
1 green pepper, optional

Here is what the author says about the chicken: Separate the chicken meat from any bones and remove any fat or skin. Break the chicken up into fairly large chunks; I say break rather than cut – the idea is that the pieces should be large enough to still be recognizable as chicken by the time the cooking process is over.
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I don’t think I’ve ever read such a detailed description before, but I get it!

Wash the rice well and drain. Put it in a saucepan and pour over the chicken stock, leaving to one side 2 tablespoons of stock for use later.
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Boil the rice for about 20 minutes until it is al dente. (This will really depend on what kind of rice you use, so make sure it’s cooked before you follow through with this dish.)

Meanwhile, peel and slice the onion thinly. Fry it gently in the ghee in a large frying pan. Peel and slice the garlic and add that to the onion and cook for a further 2 minutes or so.
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Now add the spices – the chilli powder, cumin, garam masala and salt – and stir in well.


Add the chicken to the curry sauce and stir well so that it is well coated. Now pour in the remaining chicken stock and bring the mixture to a simmer.

The next stage involves combining the rice with the chicken and the sultanas and almonds. Once the two are combined, add a little orange food coloring to turn the whole mixture a bright orange. (I did not do this.)

Place the Biryani on a large dish.

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Garnish with slices of hard boiled egg, tomato and green pepper.

Serve immediately.

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As you can well imagine, biryani reheats well in the microwave or on the stove with a little bit of broth.
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* Alternatively, you could always buy a rotisserie chicken if you don’t have leftovers.

Chopped Brussels Sprouts Salad

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Recently I had brunch at a restaurant in Fort Worth, Texas, and I was so intrigued by their Brussels sprouts salad, that it ended up being my brunch meal. I surprised myself, because I typically get something breakfasty for brunch, but the interesting-sounding salad won me over.

I was smart enough to snap a couple iPhone photos, shown below, so I would remember the ingredients, all of which were chopped into similar sizes except for the cheese.


So today I’m “copying” this salad to enjoy again and calling it a “chopped” salad. But I’m making one change. I’m cooking the Brussels sprouts. My pieces in the salad were at the most parboiled, and as a result, hard and bitter. It almost ruined the salad for me.

I’m still glad I ordered this unique salad, though, and was excited to try it out at home!
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Chopped Brussels Sprouts Salad

1 pound Brussels sprouts
8 ounces, approximately, grilled chicken
6 small, whole cooked beets
4 hard-boiled eggs
2 good-sized avocados
Handful of golden raisins
8 ounces Manchego or Idiazabal
4 ounces Marcona almonds

To begin, trim the ends off of the Brussels sprouts. Cut the larger ones in half, if necessary, so that they are fairly uniform in size. Place them in a steamer pan and steam them until just tender. I prefer steaming over boiling because I feel they’re less water logged.
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Place the Brussels sprouts in a large bowl and let cool. Meanwhile, cut the chicken, beets, eggs and avocado into similarly-sized pieces.

Add the chicken, beets, eggs, and avocado.



Add the raisins and the cheese. I cut the cheese in smaller pieces than the other main ingredients.

Then add the almonds. Make a light dressing of your choice. I used some olive oil and a champagne vinegar.

This is the champagne vinegar I used. If you see it, don’t buy it. I had never used it until I made this salad. As I was sprinkling it on the salad I got a whiff of it. Nasty stuff. Terrible aftertaste. I’m pretty sure I got it at Central Market.
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I quickly switched to a white balsamic vinegar, and I’m really glad I did. I actually poured that awful vinegar down the drain.

Toss the salad gently and serve at room temperature.

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You can sprinkle some finely ground almonds on the top if you wish.

This salad was even better than I remember it.
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The beets are a little problematic because they want to color the other ingredients purple. And the hard boiled eggs are impossible to cut neatly and keep from crumbling.


But flavor-wise, the salad is wonderful. I especially love the almonds and golden raisins! I will make this again!

Eggs Chartres

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Normally I don’t look anything food-related up on the internet because my blog is all about what I already know after all my years of cooking professionally and otherwise. But when I came across this recipe that I had made once a long time ago, the name of it really intrigued me. So I googled.

And, I got nothing. Besides all kinds of info regarding the cathedral in Chartres, there was no insight into why this dish is called eggs Chartres. It does seem to be unanimously Creole in nature, which is exactly where this recipe lives, in the American Cooking: Cajun and Creole recipe booklet, part of the extensive Time Life Series Foods of the World.

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It’s a very easy recipe – the hardest part is peeling the hard-boiled eggs!

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So, without any further ado, I give you this fabulous and a little spicy egg dish. It would be great for breakfast, but also fabulous for lunch or brunch.

I’m copying the recipe exactly as it is in the cookbook. However, I made a half recipe since I am only feeding two people, including myself, these days.

Creamed Egg Chartres
To serve 8

1 tablespoon butter, softened, plus 8 tablespoons butter, cut into 1/2-inch bits
5 medium-sized onions, peeled and cut crosswise into 1/8-inch-thick rounds
3/4 cup flour
3 egg yolks, plus 12 hard-cooked eggs*, cut crosswise into 1/4-inch-thick slices
6 cups milk
1 1/2 teaspoons salt
1 teaspoon ground hot red pepper (cayenne)
1 cup freshly grated imported Parmesan cheese
3 tablespoons paprika

Pre-heat the oven to 350 degrees. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 14-by-9-by-2-inch baking-serving dish. Set the dish aside.

In a heavy 12-inch skillet, melt the 8 tablespoons of butter bits over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 8 minutes, or until they are soft and translucent but not brown.

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Add the flour and mix well, then reduce the heat to low and simmer for 3 or 4 minutes to remove the raw taste of the flour.

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Meanwhile, in a deep bowl, beat the egg yolks with a wire whisk or a rotary or electric beater until they are smooth. Beat in the milk, salt, and red pepper, and set aside.

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Stirring the onion mixture constantly with a wire whisk, pour in the egg yolks and milk in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth.

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Taste the sauce for seasoning, remove the skillet from the heat and gently stir in 9 of the hard-cooked eggs.

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Pour the eggs and sauce into the buttered dish and scatter the Parmesan over the top, followed by the paprika.

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Bake in the middle of the oven for about 15 minutes, or until the top is browned and the sauce begins to bubble.

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Garnish the top with the remaining hard-cooked egg slices and serve at once, directly from the baking dish.

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* Don’t do what I did. I cooked a dozen eggs for this recipe, and to have some hard-boiled eggs extra for salads. When they were done, I poured off a lot of the hot water, then added ice. But then I forgot about them, and when I got back to them, the water was still warm. Normally I would have changed out the water within minutes of the ice melting, and added more ice, eventually refrigerating the eggs. If you have an eagle eye, you’ll notice that there is a green ring around the yolks of my eggs. This is from letting the eggs sit in warm water, without forcing a freeze on them with icy water. I even used to do this little trick when I taught girls’ cooking classes. By the end of the two hours, the “properly” cooled egg would be perfect, with a nice uniformly yellow yolk, and the improperly cooled egg would have that dreaded green ring. Horrors. Fortunately no one in my house cares. But the green definitely isn’t pretty!

note: Eggs Chartres is delicious as is, but is also good with sausage or bacon. I could enjoy it with a green or a tomato salad. But it is very rich.

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Doro Wat

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Doro Wat, which translates to chicken stew, is another typical Ethiopian dish. Just like Sik Sik Wat, it utilizes the spice paste berberé, as well as niter kebbeh.

It’s a very simple dish to prepare, only require sautéing and braising. But it must be made with the spice paste and the infused spice butter to get the really unique flavors of Ethiopian cuisine. I urge you all to try these recipes – especially if you’ve never been lucky enough to enjoy Ethiopian food at a restaurant.

Unfortunately, I’ve tried, but regrettably never conquered the method for making injera – Ethiopian stretchy bread that looks like a large crepe. It’s made with teff flour, and it’s used to pick up the meat and vegetables, and wipe up the juices. So please go to an Ethiopian restaurant for the whole dining experience. You won’t regret it!

The recipe for Doro Wat comes from the Time Life Foods of the World cookbook entitled African cooking. But I’m making the recipe itself simpler, although I’m not changing the ingredients.

Doro Wat

3 pounds boneless chicken thighs, trimmed
1 lemon
2 teaspoons salt
1/4 cup niter kebbeh
1 large onion, finely chopped
4 cloves garlic, minced
1 – 1″ piece fresh ginger, minced
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/4 cup berberé
1/2 cup white wine
1/2 cup water
6 hard boiled eggs

First, cut up the thighs into about 3 or 4 manageable pieces, and place them in a large bowl. Squeeze lemon juice into the bowl, add the salt, and toss the chicken. Let the chicken marinate for 30 minutes.

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Meanwhile, add the niter kebbeh to a large Dutch oven over medium heat. Add the onions and cook them for about 5 minutes. Then add the garlic and ginger and sauté for another few minutes.

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Add the fenugreek, cardamom, nutmeg and berberé to the pot and cook the onion mixture for a few minutes, or until the berbere becomes completely combined with the other ingredients.

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Then add the white wine and water and cook for about 5 minutes. Add the chicken pieces to the sauce, cover the pot, and cook for 15 minutes over low heat.

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Pierce the hard boiled eggs with the tines of a fork, and place them in the pot with the chicken. Cover the pot again and cook for another 15 minutes.

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Serve the chicken hot with plenty of sauce, and make sure each serving includes a hard boiled egg. Any kind of bread would be good with doro wat, and comes in handy with the spicy sauce.

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After you’re done using the berberé, remember to put more oil over the top!

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Cuscuz de Galinha

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I fell in love with this Latin American dish, not just because it’s so pretty, but because of the peasant nature of it. I’ve never seen anything quite like it.

Essentially it’s cooked, meat-filled cornmeal layered with peas, that’s then topped with hard-boiled eggs, hearts of palm, tomato slices, and olives. Then the whole thing is steamed before it’s served. I just had to try it.

The origin of this recipe, which translates into “Molded Steamed Chicken, Cornmeal and Vegetables,” is Brazil. The Feijoada I made also originates from Brazil, and interestingly enough, is also served with orange slices. The fanciful nature of this dish makes me wonder if it’s one that is served on a special holiday, but I couldn’t find any info on that.

The recipe I used is from the Time-Life series Foods of the World – my old stand-by cookbooks. This one – Latin American Cooking. I made a few necessary changes, but nothing that compromised the dish. I will type the recipe up exactly how I did it.

Truthfully, the recipe pushed me a little out of my comfort zone just because I’m not used to doing such fiddly presentations, but I challenged my patience and just stuck with it. The good thing? This is a fabulous dish!!!

Cuscuz de Galinha

Chicken:
6 chicken breasts*
1/4 cup white vinegar
Juice of 1 lemon
1/4 cup olive oil
1/2 chopped onion
1/4 cup chopped parsley
1 teaspoon salt
Freshly ground pepper
1 large tomato, chopped, seeded
1 cup chicken stock

Line the bottom of a large skillet with the chicken breasts, then add the next seven ingredients.

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Place the skillet in the fridge and marinate the chicken overnight.

The next morning, cook the chicken in the marinade for about 10 minutes, using tongs to move the breasts around. Then add the chopped tomato and chicken broth. Bring to a boil, then cook, uncovered, for about 30 minutes.

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Transfer the chicken to a plate, and strain the marinade, keeping the juices in a large bowl.

When the chicken has cooled, slice it up into narrow slices, and add to the juices, tossing to moisten the chicken.

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Chorizo:

2 tablespoons olive oil
1/2 pound chorizo, crumbled

In another skillet, heat the olive oil over high heat, then add the sausage and cook them until they have browned on all sides, about 5 minutes. Place the sausage on some paper towels to drain.

When they have fully drained, add the chorizo to the chicken mixture.

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Cornmeal:

4 cups yellow cornmeal, medium grind
1 teaspoon salt
2 cups boiling water
1/2 cup melted butter
1/2 cup olive oil
1/4 cup chopped parsley
1-2 tablespoons hot sauce (optional)

Place the cornmeal in a large pot and add the salt. Add the boiling water, and stirring constantly, incorporate the water into the cornmeal.

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Then stir in the butter, olive oil, and parsley.

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Add the chicken and chorizo and some of the juices if you think the cornmeal needs a little moistening.

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Preparation:

3 tomatoes, seeded, sliced about 1/8″ thin
hearts of palm from a can, rinsed, dried, sliced about 1/8″ thin
4 hard-boiled eggs, cut crosswise into 1/8″ slices
Pimiento-stuffed green olives, cut crosswise into 1/8″ slices
1 cup thoroughly defrosted peas
Oranges, for serving

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Grease the inside of a large colander, the finer holes the better. If you’re using large tomatoes, center a tomato slice in the middle bottom of the colander. If you’re using smaller tomatoes, just be as creative as you can be with the design. Build the design outward, using the hearts of palm, eggs, more tomatoes, and olives.

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When you are done with lining the colander, place one-third of the meat and cornmeal mixture in the bottom of the colander and press down lightly. Try to lay the chicken slices horizontally, so you end up with a layered effect. Top with half of the peas.

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Continue with one-third of the cornmeal mixture topped with the remaining peas, then press the remaining cornmeal mixture on top, smoothing the top.

Cover the colander tightly and place it in a large pot; the bottom of the colander should be above the bottom of the pot. Add water to within about one inch from the bottom of the colander, then cover everything tightly, either with foil or a tightly-fitting lid.

Proceed to steam for one hour, making sure the water doesn’t completely evaporate.

After one hour, let the dish cool slightly, then turn it over onto a serving plate.

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To serve, carefully slice a wedge, and serve it with orange slices.

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* I used chicken breasts because a certain person who eats my food only eats breasts of chicken. But if I had my way I would have used thighs, or a whole chicken, cut into pieces.

note: The name cuscuz is interesting, and the origin is intriguing, although this isn’t a wheat couscous like in the Middle East. However, the “grains” of cornmeal stay separated like a couscous, but maybe because I used a medium-grind, whole-grain cornmeal.

Verdict: I will probably never make this dish again, but not because it doesn’t taste good. I would actually make a deconstructed Cuscuz de Galinha in the future, because all of the components are really good. It was fun to try.