Hiatus :(

I'll be going on a hopefully short hiatus.

My summer sublet ended and I'm currently between homes (I guess technically I'm homeless?) and I'm crashing on my friends' couch.

Hopefully I find somewhere really soon and then I can start cooking again.

Shells with Tomato Cream Sauce

This is a super simple dish that's really comforting. It'd be a great pick me up meal and to prepare for kids. Add roasted chicken breast or another lean meat to add a protein. You could also add basil to make a pseudo/faux caprese inspired pasta.

Ingredients:

1/2 cup of pasta (shells, penne, bow ties, etc.)
3 tablespoons Bisquick/Flour
3 tablespoons Butter (plus extra, just in case)
1/2 cup milk/cream
1/2 cup of tomatoes, chopped
Salt and pepper

1) Boil pasta to al dente

2) Make a roux by combining flour and butter. Stir until the mixture is toasted, but not burnt.

3) Slowly whisk in milk until the sauce is thick but not runny.

4) Add tomatoes and pasta. Salt and pepper to taste.

Costs:
Pasta: $1.20/8= $0.15
Tomato: Around $0.30
Butter: $0.09 x 3= $0.27
Flour: Negligible
Milk: $0.30 x 2= $0.60

$0.15+$0.30+$0.27+$0.60= $1.32

Arugula with Apples and Prok

Super simple and delicious.

1 1/2 cups arugula
1 Apple, cut into pieces
2~3 oz pork, cooked and chopped
Balsamic vinegar, olive oil
Salt and Pepper

Toss everything together and serve.

(P.s. Chicken or shrimp would work just as well)

Shrimp Fried Rice

Sometimes I crave fried rice but knowing how much it costs at restaurants I’m never really willing to pay as much as they want. While watching a Japanese cooking show one time a chef said that the trick to flaky fried rice was to soak day old rice in scrambled egg. That’s what I did here as well as giving it a Korean twist.

Ingredients:

• ¾ Cup day old jasmine rice
• 2~3 stalks (?) baby bok choy, chopped
• A handful of snow peas, cut in half
• ½ medium onion, sliced
• 8 small/medium sized shrimp
• 2 eggs, scrambled
• Soy Sauce
• Korean Pepper Paste (Gochujang; http://en.wikipedia.org/wiki/Gochujang)
• Salt and Pepper, to taste

1) Peel and devein shrimp.

2) Into scrambled egg add a couple tablespoons of soy sauce and gochujang.

3) Add day old rice to the egg mixture.

4) Into a large skillet (wok if you have one) heat oil (vegetable or peanut) and cook shrimp. As the shrimp is turning pink add vegetables.

5) Once shrimp and vegetables have cooked through add rice.

Serve.

(If very sensitive to gluten, use Tamari instead of Soy Sauce.)

Thai Style Beef with Rice (Pho) Noodles

Thai Style Beef with Rice Noodles

Ingredients:

• A handful of rice (pho) noodles
• 1/3 pound steak for stirfry, sliced thinly
• 1 bell pepper sliced into matchsticks
• 1 Hot pepper
• A couple gloves of garlic
• A handful of basil leaves, torn
• A couple table spoons of fish sauce
• A couple tablespoons of soy sauce
• A tablespoon of sugar

1) Follow directions on package and cook noodles.

2) Heat a few tablespoons of oil in a skillet, add garlic.

3) Once oil is hot add beef.

4) Add peppers (bell and hot) to pan.

5) Combine fish sauce, soy sauce, and sugar. Add to pan.

6) Add basil.

7) Add noodles.

Plate.

Cost: About $2.50 for two servings. 

Basil-Cream Cheese Tart(lettes?)

Ingredients:
5 oz cream cheese (or another soft cheese, like marscapone or goat cheese)
1/4 cup plain yogurt
Salt and Pepper
A handful of basil
1/3 cucumber sliced thinly into rounds
Cherry tomatoes, sliced
2/3 cup Bisquick


Tart Shells

1) Add about 1/4 cup of hot/boiling water to bisquick. Knead a little bit.

2) Portion into six equal pieces and roll out.

3) Fit into cupcake pans to make tart crusts

4) Bake at 350 degrees for about 15~20 minutes or until golden.

Filling:

1) Whip together cream cheese, yogurt, basil, salt and pepper (to taste).

Put it all together.

1) Fill each shell with a spoonful of the cheese mixture and top with cucumber and tomato slices.

Cost Breakdown.
Will come later... Maybe.
Probably around $2.50 for six. Or about $0.40 each.

Zebra Steak. Not really.

Is it a zebra eggplant? Zebra steak?  Oh, it’s just steak and eggplant.

Ingredients:

• 1/2 lb chuck steak
• 1 small eggplant
• Radish greens
• The chef that I watched a cooking demonstration talked about how radish greens are like any other green. Fibrous and a little bitter. Cook them just like any other greens.
• Assorted spices; I used salt, pepper, onion powder, garlic powder, and paprika.            

1) Make a dry rub out of the spices. I used about ½ tablespoon of each. Generously rub all over the steak.

2) On a hot pan (I used a grill pan) place the steak and eggplant. Get a nice beautiful  sear on  the entire steak. I was aiming for medium-rare. If aiming for something more cooked after the sear you can place it on a baking pan and stick it in an oven at about 350 degrees.

3) I drizzled oil, salt, and pepper over the eggplant and added them to the grill as well.

4) In a small fry pan add oil and add the radish greens. Salt and pepper.

5) Plate. I finished off by drizzling a little soy sauce over the plate.

Too lazy to do the math…
Oops? Lol.

Caprese Bruschetta

Ingredients:

• 1 handful of zebra tomatoes, sliced
• Small handful basil, chiffonade
• 1 hoagie role sliced (but an Italian or French bread would be better)
• ¼ cup of mozzarella, shredded
• Drizzle Olive Oil
• Salt and Pepper to taste

1) On a baking dish line with slices of bread.

2) Drizzle with oil and sprinkle with salt and pepper. Toast until golden brown.

3) In a bowl toss tomatoes, basil, and mozzarella. Liberally coat with salt, pepper, and olive oil.

4) Serve caprese salad on toast.

Cost breakdown:
Tomatoes: $1.75/2= $0.87
Basil: $1.09/3= $0.36
Mozzarella: $2.47/8= $0.31
Hoagie: $0.45

Total: $0.87+$0.36+$0.31+$0.45=$1.99

Pickled Watermelon Rinds

Ingredients:

• Salt
• ¼~½ cup sugar
• ½ Serrano pepper
• A couple stalks green onion
• 1 ½ cups vinegar
• A couple cloves of garlic

I had pickled watermelon rinds at a restaurant one time and I really wanted to attempt it myself. Instead of throwing away the watermelon rinds from the melon salad I decided to pickle them.

1) Carefully peel the green skin off of the watermelon rind. I used a vegetable peeler. Be very careful.

2) In a bowl of cold water add salt, enough to make the water taste like the ocean.

3) Allow watermelon rind to brine for at least a few hours if not overnight. Drain the water.

4) Once brined add rind to a mixture of about equal parts vinegar and water with sugar add. If desired, you could boil the rinds in the water and vinegar but I like the crunch of the rinds.

5) Add sliced Serrano peppers, sliced green onions, and garlic to vinegar. Allow to sit for a couple of hours to pickle.

Easy. Breezy. Beautiful*. Melon Salad.

*Not to be confused with CoverGirl Cosmetics.

Melon Salad

When I went to the Farmer’s Market there was a cooking demonstration by Bay Area chef Stephanie Rosenbaum. She made this beautiful summer salad and I just had to make it. To see her original recipe go to www.sjrosenbaum.com 

I guess I forgot to take a picture of the ingredients…

Ingredients:

• 2~3 cups Watermelon, cubed
• 2 cups Cantaloupe, cubed
• ¾ cups Radishes, cut in half and sliced
• 3 stalks celery, sliced
• Large handful basil, roughly chopped
• Large handful cilantro, roughly chopped

Dressing:

• A couple tablespoons sugar
• A couple tablespoons fish sauce
• Juice of 1 Lime
• Small nub of ginger grated
• Salt, to taste

1) Toss all the fruits, vegetables, and herbs together.

2) In a separate dish mix the dressing together. Adjust the amount of each ingredient to taste.

3) Toss everything together.

Eat alone or serve alongside a piece of pan seared fish. Or any other appropriate protein.

Cost breakdown:
Watermelon: $1.33/3= $0.44
Cantaloupe: $0.58/2= $0.29
Radishes: $0.49/2= $0.25
Celery: $0.89/10= $0.09
Basil: $1.09/3= $0.36
Cilantro: $1/3= $0.33
Lime: $0.10
Ginger: $0.10
Fish sauce& Sugar: Not that I expect most people to have fish sauce on hand (like sugar), a couple tablespoons out of a big bottle is very hard to calculate so…

Total: $0.44+$0.29+$0.25+$0.09+$0.36+$0.33+$0.10+$0.10=$1.96 for three or so servings

So I guess it's been three weeks...

It's been three weeks since I lasted posted anything. Now I feel bad.I hit that cycle of telling myself everyday that I'd make a post the next day (or the day after, my next day off, etc. etc.) and we all know how that goes.

But I haven't stopped cooking. I've been cooking a little bit less and unfortunately eating out a little more but I still have a bunch of stuff to post.

Hopefully I get back into the groove where I'm making posts more often.


:)
Patrick.

(Actual) Chili this time

I can seirously get down on a bowl of classic chili.

Ingredients:

• ½ pound ground pork
• 2 cups of assorted beans (I used red and black, that I froze from Red Beans and Rice and black beans from when I made Deconstructed Chili)
• 2 slices Applewood Smoked Bacon
• “Marinara” Sauce from Calzones (Check)
• 3 cloves garlic
• Ancho Chili Powder
• Smoked Paprika
• Salt and Pepper to taste

1) Chop bacon and garlic. Add to a pan.

2) Once bacon has rendered, add ground pork.

3) In a pot heat tomato sauce.

4) To sauce, add beans and about a cup of water if there’s not enough liquid.

5) To ground pork add paprika and ancho chili powder to taste.

6) Once pork is cooked through add to tomato sauce and beans.

7) Add salt, pepper, and more chili powder to taste.

8) Simmer until some water has cooked off and chili has thickened.

Serve with chopped onions and grated cheddar cheese (optional).

Cost breakdown:
Pork: $2.40
Bacon: $0.46x2= $0.92
Beans: $0.32+$0.25= $0.57
Marinara Sauce: Negligible since the cost was already absorbed into the Calzones
Garlic: $0.06x3= $0.18
Chili Powders: So hard to calculate -_-

Total: $2.40+$0.92+ $0.57+$0.18= $4.07 +small cost of chili powder for multiple servings
Side note 1: The total cost will be slightly more if making the tomato sauce fresh, or if using the optional garnishes. 

Calzones!!!

This is essentially the empanada recipe but with the filling changed out. To see how to make the dough check this post out. 

The only difference is that I didn’t want to make a bunch, just a couple so I only made half the recipe for the dough.

Ingredients:

Dough:

• 1 cup Bisquick mix
• 1/6 cup hot water

Filling:

• 1/3 chicken breast, grilled
• Mozzarella cheese, shredded

“Marinara” Sauce:

• 6 ounces Tomato Sauces
• ½ onion
• ½ bell pepper (any color is fine)
• A couple stalks celery
• Italian Seasoning
• Basil
• Salt and Pepper

Marinara Sauce:
1) In a sauce pan cook down the aromatics (onion, bell pepper, celery) until they start to sweat.

2) Add salt, pepper, and Italian seasoning.

3) Add tomato sauce, and maybe a small amount of water.

4) Simmer for a bit. At the very end add basil.

Assembly:
1) Layer marinara sauce, cheese and chicken like a pizza. Then fold calzones closed and baked at 350 degrees for about 15~20 minutes until crust is golden brown. 

Side note 1: I sprayed the baking pan and the calzones with cooking spray before I put them in.

Cost breakdown:
Bisquick: $0.15x3= $0.45
Chicken: $1.19x 1/8 lb= $0.15
Mozzarella: $2.84/8= $0.36
Tomato Sauce: $0.99/3= $0.33
Onion: $0.20/2= $0.10
Bell Pepper: $0.30/2= $0.15
Celery: $0.89/10= $0.09
Basil: $0.07x3=

Total: $0.45+$0.15+$0.36+$0.33+$0.10+$0.15+$0.09+$0.21= $1.84 for 2
Total per Calzone: $1.84/2= $0.92

Roasted Brussels Sprouts

Why does everyone hate Brussels sprouts? They’re so yummy, especially roasted. This recipe is super simple and definitely the definition of delicious “rustic” cooking.

Ingredients:

• About half a pound of Brussels sprouts, cut in half 
• 1 ½ cup cherry tomatoes, cut in half
• 1 slice thick cut Applewood smoked bacon
• Salt and Pepper

1) Cook bacon in a pan. Once crispy and fat has rendered out remove bacon.

2) Toss brussel sprouts and tomatoes in bacon fat. Salt and pepper.

3) Place on a baking tray and roast at 375~400 degrees for about 20 minutes or until tomatoes have softened and Brussels sprouts have a charred just a bit.

4) Chop reserved bacon and sprinkle on top.

Cost Breakdown:
Brussels Sprouts: $0.83
Tomatoes: $0.89/2= $0.45
Bacon: $0.46

Total: $0.83+$0.45+$0.46= $1.74
This would also make a great side dish to a side of protein!

Has anyone else noticed I make a lot of soup?

I absolutely love chowder. Especially clam chowder. I shouldn’t be buying large amounts of seafood so I decided to opt for a nice hearty corn chowder instead.

Ingredients:

• 1 ear of corn (I used white, but you can also use yellow or canned)
• ½ leek, cut into half-moons
• 1 potato, chopped
• 2 thick cut slices of Applewood smoked bacon. (More if desired).
• 2 Tablespoons butter
• 2 Cups Milk
• Salt, Pepper, and Oregano to taste

1) If not using canned corn, harvest kernels from ear of corn.
Side note 1: An easy way to cut kernels from the cob is to stick the cob into the middle of a Bundt pan. The kernels will fall into the cake pan and the cob in place.

2)Chop the bacon, place in a pan and cook until the fat has rendered out and the bacon is nice and crispy.

3) Add butter to the pan.

4)When butter has melted, add corn kernels and leeks. Salt and pepper.

5) In a pot add milk and potatoes. Wait to boil then turn down heat, very low.

6) Add corn, leeks, and bacon to pot.

7) Add oregano to taste. More salt and pepper as needed.

8) Allow to simmer until chowder thickens a bit and potatoes are soft.

Serve and enjoy!

Cost breakdown:
Corn: $0.39
Leek:  $0.64/2=$0.32
Potato: $0.06
Bacon: $0.46x2= $0.92
Butter: $0.09x2= $0.18
Milk: $0.30x2= $0.60

Total: $0.39+$0.32+$0.06+$0.92+$0.18+$0.60= $2.47 for multiple hearty servings

Sometimes I really miss home Part 2 of 2

Another “I miss San Diego” Recipe

Ingredients:

• 8 Extra Small Avocadoes, or as many medium or large ones as you want
• ¼ Medium Onion, diced
• Juice of 1 Lime
• The acidity in lime/lemons prevent avocados, bananas, and apples from oxidizing and turning brown too quickly
• ½ Jalapeno, seeded and de-veined based on preference 
• Salt

1) Cut avocados in half, remove seeds.
Side note 1: An easy way to pick a ripe avocado is to push a little bit into the fruit. It should give a little bit to the touch but not too soft. If the market doesn’t have any ripe avocados either wait for ripe ones or take the unripe avocados and stick them in a brown grocery bag for a few days.

Side note 2: An easy way to harvest avocado meat is to use a spoon and scoop out flesh.

2) Combine all ingredients. I used a potato masher to easily pulverize the avocados.

Cost Breakdown:
Avocadoes: $0.10x8= $0.80
Onion: $0.20/4= $0.05
Lime: $0.10
Jalapeno: $0.08/2= $0.04

Total: $0.80+$0.05+$0.10+ $0.04 =$0.99

Sometimes I really miss home Part 1 of 2

I’m originally from San Diego and therefore a huuuuuuuge fan of Mexican food. I gotta be real with everyone, the Mexican food in Northern California just isn't the same. To fix my cravings I decided to make some salsa. You can’t do much better than some fresh salsa/pico de gallo (unless it's the pico de gallo that you're Mexican friend's grandma made, because that is bar none the best).

Ingredients:

• 1 cup cherry tomatoes, diced.
• ¼ medium onion, diced.
• 3 cubes frozen cilantro (or fresh)
• 2 cloves garlic
• Juice of 1 lime
• ½ Jalapeno, seeded and deveined based on preference
• Salt, to taste

1) Combine all ingredients. Serve with chips, or tacos, or on top of really anything that needs a bright acidic punch.

Delicious!

Cost breakdown:
Tomatoes: $0.89/2= $0.45
Lime: $0.10
Garlic: $0.06x2 cloves= $0.12
Onion: $0.20/4= $0.05
Jalapeno: $0.08/2= $0.04
Cilantro: $0.015x3 cubes= $0.05

Total: $0.45+$0.10+$0.12+$0.05+ $0.04+ $0.05= $0.81

I guess I've done a bit of shopping Part 4 of 4

I’m not really the biggest fan of groceries at discount stores like Target and Wal-Mart in part because they only provide the most commercial of products. One of the reasons why I like Berkeley Bowl is that they have a lot of fresh produce and farmer’s markets are even better for that reason. But I won’t ever try and deny that places like Target have great prices on what they do have.

What I usually don’t buy at Berkeley Bowl because it gets overpriced are items that are manufactured/pre-packaged. This tends to include dried goods and whatnot so is pretty much all I really bought from Target.

• 1 box, 1lb Penne Pasta $1.29
• 1 box, 1lb Shell Pasta $1.29
• 1 bag, six hoagie rolls $2.69 ($0.45 each)
• 2 cans Starkist White Albacore Chunk Tuna $2.18 ($1.09 each)
• 1 bag granulated sugar $2.34
• I ran out so I needed to buy more. Like oil, salt and pepper unless I use a huge amount I won’t factor the cost into my breakdowns.
• 2lbs ground beef (it was either 80/20 or 85/15) for $5.59 ($2.79/lb)
• I don’t need nor was I was planning on buying meat/ground beef but I couldn’t resist. The ground beef was actually priced at $7.59 or $3.80/lb (so not much different than at Berkeley Bowl) but it had a sticker for $2 off on it. I’m assuming it was either sell the ground beef or throw it out (the best by date on the package was a few days later than when I bought it). When I got home I portioned the meet out into ¼ pounds and threw them in the freezer ½ lb per Ziploc.

Total: $15.83

In four shopping trips I spent:
$23.77+$6.85+$24.66+$15.83= $71.11

Woah, I didn’t realize I spent this much in about two weeks. This is why it such a better idea to think ahead about grocery shopping and what not. I essentially went in without a plan to the farmer’s market, second Berkeley Bowl trip, and to Target (other than wanting pasta). I have a pretty well stocked kitchen now (especially a lot of protein) so hopefully I won’t have to go grocery shopping again soon, except for maybe some more produce which is fairly inexpensive.

I guess I've done a bit of shopping recently Part 3 of 4

Berkeley Bowl… Again.
(Dropping the $ again for convenience’s sake)

Protein:

• 1lb (the fish dude was really good at weighing, lol) of fresh calamari for 2.19
• A little over half a pound chuck steak, 6.29/pound for 3.29
• ½ gallon 1% Milk 2.49
• ½ lb part skim milk mozzarella 4.99/pound for 2.47

Condiments/Oil:

• 500 milliliters, Olive Oil 5.89 
• I was putting off buying olive oil because it tends to be expensive but I finally broke down and bought some. I do think that most households have olive oil on hand though so unless I use an outrageous amount at once (like if I was making pesto) I won’t be including it in my calculations.
• White Distilled Vinegar 2.19
• Fish Sauce 2.19 
• Fish sauce is a common cooking ingredient in Southeast Asia. It’s a very pungent, acquired taste of a condiment. It’s usually used in small amounts and doesn’t actually taste much like fermented fish. If you can’t find any at a grocery store near you or you can’t stand the smell or taste, don’t worry about it.

Produce:

• ½ a (organic) pre-cut cantaloupe, 0.84lbs at 0.69/pound for 0.58
• ¼ of a seedless pre-cut watermelon 4.57lbs at 0.29/pound for 1.33
• 2 tomatoes 0.46lbs at 0.99/pound for 0.46 (0.23 each)
• 1 bunch radishes 0.49
• 1 bunch field basil 1.09

Total: $24.66

I guess I've done a bit of shopping recently Part 2 of 4

Farmer's Market Edition!

The Berkeley Farmers Market is near Berkeley High School and is held every Saturday. My friend agreed to help out a vendor and I went with him and decided to do a bit of shopping. At least in my experience farmer’s markets tend to be a little on the expensive side albeit the goods are fresher and taste better. One of the things I’ve learned is to stay absolutely away from things that took more labor like the honey, oil,  and ice cream that are all organic and the artisanal cheeses and fresh baked bread.  And don’t even get me started on the prices for the meat and seafood items. I’d go broke immediately.

Always, always, always buy in season. Which you know, isn’t that hard at a farmer’s market. Also, go for things that you wouldn’t be able to get at the local grocery store anyway. Some of the items I bought because I knew I couldn’t get them at a normal grocery market. Some I got because I really like them.

• One bunch of cilantro $1 (I just happen to really like cilantro)
• 1 WHITE eggplant $0.75 (I don’t remember how much it was per pound, but who knew eggplants came in colors other than purple??)
• 1 bunch of red-green onions $1.50 (another one of those I didn’t know they could come in different colors. The name isn’t very good thought. Basically green onions with red roots, instead of white). 
• 1 leek, $2/pound and probably about ¾ of a pound, $1.50. (Another kind of produce I just really enjoy)
• ¾ lb red-green zebra tomatoes for $2/lb, $1.75 (They were just so pretty.)
• 4 Serrano peppers, 0.35 (I was out of jalapenos, plus the jalapenos I got weren’t very spicy… BTW, 0.09 each)
• 1 FREE CARROT (A carrot fell out of one of the bunches so the vendor asked me if I wanted it, who am I to say no to free food?)

Farmer’s Market Total: $1+$0.75+$1.50+$1.50+$1.75+$0.35= $6.85

On another note; the things that I wanted but didn’t get from the Farmer’s Market:

• A block of yummy and delicious sheep’s cheese. But the tiny thing was $8.
• I really wanted some quark which is a cow’s milk product. But it was $12/pound and being sold by the half pound. 
• There was a vendor selling percentages of entire heads of cattle. I didn’t really want this one, I was just very intrigued. 
• Organic ice cream. So deliciously creamy. I didn’t even go to the vendor because I knew the price would make me cry. 
• Pickled cactus. I don’t remember how much it was but I remember thinking it was pricey. 
• From the same vendor; pico de gallo and a delicious soup. 

I guess I've done a bit of shopping recently Part 1 of 4

(I’m dropping the $ sign to save myself some time :P)

From Berkeley Bowl:

Starch/Carbs/Etc.

• Biscuit/Pancake Mix 4.29
• 0.62lbs long white rice 0.99/pound for 0.61
• 1 pack (organic) small corn tortillas 1.99

Protein:

• 1 dozen large eggs, 2.79 (0.24 each)
• 0.535lbs ground pork 4.49/pound for 2.40
• 5 slices (about a third of a pound) thick slice applewood smoked bacon, 6.49/pound for 2.30 (0.46/slice)

Produce:

• 4 limes, 0.10 each for 0.40
• 1 pint (?) red grape cherry tomatoes 0.89
• 1 bag of 10 extra-small has avocados, 0.99 (0.10 each)
• 1 leek, 0.65lbs @ 0.99/pound for 0.64
• 2 yellow onions, 1.35lbs @ 0.49/pound for 0.66 (0.33 each)
• 0.44lbs Brussels sprouts 1.89/pound for 0.83
• 1.18lbs small spaghetti squash for 0.19/pound for 0.22
• 0.90 small butternut squash for 0.29/pound for 0.26
• 1 can tomato sauce 0.99

Herbs and Spices

• 0.04lbs oregano for 10.00/pound for 0.40
• 0.09lbs onion powder 7.00/pound for 0.63
• 0.05lbs ancho chili powder 7.50/pound for 0.38
• 0.10lbs paprika 6.00/pound for 0.60
• 0.12lbs garlic powder 8.00/pound for 0.96
• 0.06lbs cumin 9.00/pound for 0.54

Total (trust me on this one): $23.77

Coming Up!

I've been working a lot and while I've had time to cook not a lot of time to write. So here's a little sneak peak at what will be coming up in the next few days:

Salsa

Clam Chowder (with a tiny twist!)

Guacamole

Chicken Calzone

Roasted Brussels Sprouts 

Chili

I might, like I have before, post a bunch of new recipes at once or slowly trickle them out over the next few days. We'll see :)