Caesar Salad

Music: James Taylor, Sweet Baby James - The album that put him in the spotlight with the amazing song Fire and Rain.

Menu: I CANNOT have Caesar without garlic bread.  

Usually, I'm not an ingredient snob.  Like when it mentions, a high quality EVOO, psssht, I just use my regular stuff.  Or cheese...cheapest always wins my heart!  However, I will tell you I am a snob about my caesar salad.  I've had to make it with other ingredients before and still tastes good and everything, but the greatness of this recipe is unachievable without a quality anchovy paste and whole grain mustard.  These are my go to brands and they truly make the dressing (with lots of garlic, of course). 

This recipe was my mom's and most families have some variation of this recipe.  I truly thought it was my mom's super secret recipe for a long time.  I think I was in high school and told a friend that I wanted to make her my mom's super secret caesar salad and her response was, "you mean with worcestershire?" And I was like, "damn!".  But that's when I found out that my mom's recipe wasn't so secret. 

Over the years I have slightly changed the recipe.  Instead of a raw egg, I now use some plain non fat yogurt...yes, my stomach is a weak pathetic excuse of a stomach.  I have also added a good splash of tabasco, which I learned from a restaurant I used to work at.  Both are great additions to any caesar salad. 

So, as you can see from the pics above, one of the most important steps is smushing the mustard grains.  I use the back of a spoon and it works great.  Then I make a paste with the anchovy paste and garlic.  I usually crush the garlic too with the spoon.  The paste is then combined with all the other wet ingredients.  I always taste the dressing BEFORE adding parm.  There's a much better chance to reseasoning before the cheese goes in and it gets all cheesy, but remember light on the salt as parm is a pretty salty cheese. 

And the parm slices just add a nice touch!  Hope you enjoy this recipe, but let me know how you make your favorite caesar dressing!

Amanda's Caesar Salad

Ingredients:

• 1 large head of romaine lettuce, washed and torn into big pieces
  
• 2 tspn. whole grain, stone ground mustard
• 1/2 tspn. anchovy paste
• 2 large garlic cloves, minced 
• 2 tspn. worcestershire sauce
• 1 TB red wine vinegar
• S & P
• Dash of tabasco
• 1 TB plain, fat free yogurt
• 1/2 cup shredded parmesan cheese
• Parmesan shavings for garnish
  

Directions:

1. Using the back of a spoon, crush the mustard grains, so they pop (you can hear them).  
2. Add the anchovy paste and garlic.  If the garlic is not finely minced, you can use the same technique as the mustard and help crush the garlic even more.   Stir mustard, paste, and garlic to form a paste.  
3. Add worcestershire, vinegar,  S & P, tabasco, and yogurt to paste.  Stir until well combined.
4. TASTE - if the dressing is too sour, try adding a little more yogurt.  If it's too bland, try some more vinegar or worcestershire.  The more you make the dressing, the easier it is to identify what is off.  
5. Add cheese and stir to combine. 
6. Add dressing to lettuce and toss to combine.  Top with shaving and devour.
   

Beet Risotto

Music: Joni Mitchell, Ladies of the Canyon.  This album was released just after Joni won her first Grammy and contains the popular songs, Big Yellow Taxi and Woodstock.  Great album. 

If you haven't noticed yet, we love risotto (check out other recent risotto recipes here and here).  If you haven't ever made risotto or you are not yet convinced as to why you should venture to the dark side. let me sum it up for you:

• One pot meal with endless possibilities for meat and veggie combos.
  
• It's different: it's not pasta or a casserole.
  
• Face it, it's fancy...oh so fancy.
  
• It's cheap.  I get Arborio rice for $3.99/lb. in the bulk section and I use better than bouillon for the chicken stock, which combines with plain ol' tap water.  That means the only thing costing you much is whatever you put into the risotto. 
  
• As BJ puts it: "It's one meal where it's all about the journey AND the destination."  

That was deep, BJ, but true.  If you are feeling like you need to cook and just stand at the stove top for a while, risotto is what you need to make.  It's not high maintenance, but it requires a little love.
 

Another recent obsession has been finding a good beet recipe (a good one here and an okay one here).  I think I have finally found my favorite beet recipe, as well as the best way to prepare them.  A lot of recipe call for roasting the beets whole and peeling and dicing them after wards, which leaves your kitchen looking like a murder scene, really.  So, what's worked for me is peeling and dicing the beets prior to roasting.  First, it cuts the cooking time down by almost half; and second, it's a little easier clean up.  I got the idea from this article.

White risotto...

Pink risotto...

Red risotto.  Really red risotto.

Beet Risotto

Adapted from here and here.

Ingredients:

• 1 bunch of beets, peeled and diced into 1/4 - 1/2 inch cubes
• EVOO
• S & P
• 4 large shallots, 2 halved and 2 chopped
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1/2 tspn., dried thyme (if using fresh use 1 - 2 tspn.)
  
• 1 cup Arborio rice
• Glug of white wine
• 6 - 8 cups chicken stock
• 1/2 cup freshly grated parmesan, plus extra for garnish
  

Directions:

1. Preheat oven to 400. 
   
2. On a foiled, greased baking sheet toss diced beets with EVOO and S & P.  Drizzle the four shallot halves with EVOO and lightly S & P.  Roast beets and shallot for 15 - 20 minutes, until shallots are lightly browned and beets are fork tender. Chop shallots and set aside. 
   
3. In a large skillet, heat more EVOO.  Saute onion and chopped shallots until translucent. 
4. Add roasted shallots, garlic and seasonings.  Saute another 1 - 2 minutes until combined.  
5. Add rice to pan and cook for a good 2 minutes.  The rice will become opaque and smell slightly nutty.  
6. Deglaze the pan with the wine, scraping up any brown bits on the bottom of the pan.  Let the wine cook down until no liquid is left.  
7. Add about 1 - 1 1/2 cups of chicken stock and let the liquid cook down, stirring once in a while.  
8. Continue adding chicken stock after each previous addition cooks down.  
9. After the chicken stock is almost out and rice is almost done, add beets to pan.  Stir to combine and continue adding chicken stock until rice is tender and done.  
10. Turn off heat and add cheese.  Stir to combine and serve!
    

Seafood Spaghetti

Music: Jose Gonzalez, Veneer - His song Heartbeats is a popular one, but the rest of the album leaves you with the same feeling, a little tickle and the yearning to press "REPLAY".
Menu: Seafood spaghetti and garlic bread


First, I apologize if you got a little preview of the pics from this meal! I unfortunately have been couch ridden with some torn muscles is my back...yea, ouch. I have been sleeping about 4 hours each night, which means early mornings spent in front of the computer and I accidentally pressed the wrong button, whoops!


But my little back injury has not prevented me from cooking :) Quite the opposite, I have been in the kitchen non-stop with random yelling spurts to BJ when I can't reach something. Funny story: the doctor told me that in order to heal, I need to keep my arms within the "beach ball zone". So, picture that you are holding a beach ball just in front of your body...I'm not supposed to move my arms beyond this. This has lead BJ to his own yelling sprees! When he sees my reaching for something and my arms beyond the beach ball zone, he yells, "BEACH BALL!"


Anyways, this meal was great. There is definitely room for improvement and there will be a few changes next time we venture with a seafood spaghetti. But all in all it hit the spot. I crave seafood. The Florida girl stuck in the middle of the U.S...go figure. It's difficult to find quality seafood, but I thought this would be a safe bet with shrimp and clams. The clams were okay.


The first step of cooking was homemade oven dried tomatoes. Well worth the extra step instead of using the store bought oil packed sun dried tomatoes (I can't find the ones not packed in oil!). We had a bunch of romas and san marzanos from the garden and they were on the verge of going overboard, it was just meant to be. So, I drained the tomatoes well (salted and then pressed into paper towels for an hour or so) and threw them in a low heat oven for while. They burned a little on the edges, but had tons of flavor.

The clams and shrimp cooked in wine. This took a lot longer than I thought. The clams took over 10 minutes to open. The recipe I used said to put the shrimp and clams in at the same time, but this left the shrimp a little over cooked and me begging the clams to open...all but one did.

Tossed with whole wheat spaghetti, fresh spinach and topped with lots of parmesan and we felt like royalty eating this one...it was definitely the perfect meal for a romantic night with your honey.


On another note, I have recently been getting fresh batches of grown spinach as opposed to the baby spinach in the box from Costco and I must say we've been missing out. The spinach is usually pretty dirty, so washing and washing again in advance is a must. However, the final product is far better. The fresh spinach is more like thick hearty greens as opposed to the baby spinach, which is much more like lettuce.


I usually make a lot of dinner, so that we have leftovers for lunch for the week. But this time there were no leftovers...

Seafood Spaghetti
Adapted from Giada De Laurentiis

Ingredients:

• 1 lb. whole wheat spaghetti
• 1/4 cup EVOO
• 3 shallots, chopped (not minced, you want pieces for texture in the sauce)
• 3 - 4 garlic cloves, minced
• 3/4 cup oven dried tomatoes
• S & P
• Crushed red pepper
  
• 1 1/2 cup dry white wine, we used a light Chardonnay
• 1 lb. shrimp, deveined and peeled with tails left on
• Clams - I thought 3/person was good, but whatever you feel is best.
• 2 cups of tightly packed spinach or arugala
• Parmesan cheese and basil strips for garnish

Directions:

1. In a large stock pot, heat water and salt generously. Add pasta and cook until al dente, about 8 - 10 minutes. Drain pasta and set aside.
   
2. Heat EVOO in large pan. Add shallots and cook until softened, about 5 minutes. Add garlic, tomatoes, and seasonings. Cook for another minute.
   
3. Turn the heat to high and add wine. Place clams in the pan and scatter shrimp. Bring to a boil and turn heat down to simmer. Cover and let the seafood cook, until the shrimp are pick and clams open, 7 - 10 minutes.
   
4. Add spaghetti and spinach to pan and stir to combine.
   
5. Top with cheese and basil and serve!

PS - Garlic bread is great for soaking up the sauce :)

Breakfast at the Callahan house

Music: Weekend morning noise? Try ESPN, not music :)
Menu: Parmesan polenta squares with spinach and a fried egg


Breakfast? It's a meal that goes forgotten a lot. And we love breakfast, well BJ LOVES breakfast and I love grits. So here is a meal that we make a lot with many variations. I'll walk you thought it...

Start the grits or polenta (corn meal). If I'm making polenta, I like to use a little milk for creamier version. Grits and polenta should be cooked in a 4:1 ratio, with lots of salt. I usually start the water/stock/milk mixture over high heat and generously season with salt. Turn the heat down to simmer and stir grits.


While the grits cook, lightly saute a little garlic and toss a couple handfuls of spinach and wilt the greens.


Once the grits become fairly firm and no longer runny. Season with garlic powder, S & P, and parmesan cheese (about 1/2 cup). Put grits into a baking sheet that's been sprayed with cooking spray. Bake at 400 for about 20 - 25 minutes, until lightly browned on top. Once the grits are out, cut into squares.


Top with spinach mixture.


A fried egg, more parmesan, and fresh herbs.


And that's how we do breakfast :)

Poblano, Zucchini, and Corn Soup

Music: Jewel, Pieces of You - One of my favorite albums ever. And there is no substitute for one of the first cold days of the year, a hot soup, and relaxing music that brings you back to home.
Menu: Arugula salad and poblano and corn soup


I have mentioned that this was our first try at gardening, right? Although it turned out great, we definitely learned some lessons. One of them being, grow a variety of things. It feels like we just grew zucchini and peppers. And we love zucchini and peppers, but variety will be the theme of our garden next year.


We planted a late crop of lettuce - arugula and a mixed greens...so good. We planted spinach, mixed greens, and swiss chard early, but no spinach or lettuce came up and our chard was overrun with leaf miners...nasty little buggers. We got to enjoy one batch or wonderful lettuce before out landlord SPRAYED OUR GARDEN WITH WHITE SPRAY PAINT. Oh, the joys of renting.


Back to the soup! I can't believe it is fall in Denver already!! Fresh snow on mountain tops and boxes of summer clothes to the basement. So, a hearty soup is in order, naturally. Since I have massive amounts of zucchini and peppers, I thought this poblano and zucchini soup would be perfect. Sweet, but spicy and full of big chucks of veggies...can't go wrong with that. Top it with cheese and maybe a little lime sour cream. Yummmmmm.


Oh! And for those of you super observant people, you might have noticed the background of the pictures changing...you're right! We moved!!! And you know what that means?!? Housewarming party coming up :) I plan to feature all the recipes, time planning tips, and hosting ideas right here. So stay tuned that party is coming.

Poblano, Zucchini, and Corn Soup

Adapated from this recipe

Ingredients:

• EVOO
  
• 1 medium red onion, chopped
• 4 - 5 small poblanos or 2 big ones, chopped
• 2 small jalapenos, minced
• S & P
• 2 tspn. cumin
• 4 - 5 cloves of garlic, minced
  
• 2 medium zucchini or 1 large one, quartered and chopped
• 3 ears of corn, kernels scraped off and milked of juices
• 6 cups chicken stock or water*
• Toppings: shredded cheddar cheese, sour cream, lime wedges (or combine sour cream, lime juice, and zest for something a little different!), fresh chopped cilantro

Directions:

1. Heat 1 - 2 TB EVOO in large pot over medium-high heat. Add onion and saute until translucent. Add poblanos and jalapenos and cook for 2 -3 minutes. Season with S & P and cumin.
2. Add garlic and saute until fragrant, about 30 seconds. Add zucchini and corn and stir to combine. Cover ingredients with chicken stock and water. increase heat to high and let it come to a boil. Turn heat down and let soup simmer gently for about 7 - 10 minutes.
   
3. With a hand immersion blender, blend soup slightly to thicken and provide some texture. We like our soup thick and chunky, but you can blend it all the way down, if you prefer it that way.
   
4. Top with your choice of toppings and serve :)

*We use "Better than Bouillon" chicken base.

The Best Banana Bread

Music: Sufjan Stevens, Illinoise. At first a bit fruity, simple, and more "Pop" than you're looking for. But once you get a taste, it's deep, soulful, flavorful, and intense. The perfect call when you need a little something to help you get through the day.


The perfect ripeness for perfect banana bread. So, I've made a lot of different recipes of banana bread. Once, I even added coca-cola thinking soda meant coke. I was 19, don't judge. But BJ and I love banana bread. Really love it. BJ will toast it and schmear with butter, meanwhile, I have gobbled my pieces and am picking the crumbs from the plate.

Anyways, back to the recipe...I've tried a lot. Most call for two bananas and if they are old school recipes, vegetable oil...eeewwww. I got the Cook's Illustrated bible (The New Best Recipe, 2004 edition) a few years back and it is by far the best banana bread. Why??


Simple. Three bananas and yogurt! It is really moist, but still has a ton of flavor. I keep the bananas pretty chunky and add a good amount of yogurt (more than it calls for) and yummmmmmm. The only other banana bread to compare was a whole wheat honey banana loaf I made once. I guess since I mentioned it, I now have to make it!

With fall upon us, banana bread is a go to baking recipe for us all, so enjoy my fave. And look forward to some more comforting fall foods ahead :) Oh yea, sorry for the lack of pics of the finished product...did I mention that we LOVE banana bread?!?!

Banana Bread
Cook's Illustrated

Ingredients:

• 2 cups flour (unbleached, all purpose), plus more for dusting the pan
• 1 1/4 cups walnuts, chopped (I use pecans because their my fave)
• 3/4 cup sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 very ripe, darkly speckled bananas, roughly mashed (about 1 1/2 cups)
• 1/4 cup plain yogurt (if more happens to fall in, it's okay :)
• 2 eggs, lightly beaten
• 6 TB butter, melted and cooled
• 1 tspn. vanilla extract

Directions:

1. Preheat oven to 350. Grease 9x5x3 bread pan and dust with flour, tapping out any excess.
2. Spread nuts on baking sheet and toast until fragrant about 5 to 10 minutes. Cool.
3. Whisk together dry ingredients: flour, sugar, baking soda, salt and nuts; set aside.
   
4. Mix the wet ingredients: mashed bananas, yogurt, eggs, butter, and vanilla.
5. Lightly fold banana mixture into dry ingredients, until batter is just combined and looks chunky. Scrape into prepared bread pan.
6. Bake about 55 minutes; until loaf is golden brown and toothpick comes out clean when inserted.
   
7. Can be wrapped in plastic and stored for 3 days.
   

Squash Blossom Risotto

Music: Aram Khachaturian, "Spartacus" - a little classical for this classy meal
Menu: Kale "chips" as an appetizer and then this yummy risotto!


For those of you who have never seen a zucchini plant, it produces these beautiful orange flowers. I first learned that you could eat them from a woman that I play volleyball with. She is originally from Mexico and told me about flower quesadillas, which are the most amazing things you will ever eat. I mentioned that I was growing a zucchini plant and she got really intense and said, YOU MUST EAT THE FLOWER.

Then I came across the entry from the NYT blog, Bitten - perfecto! Most classic recipes call for stuffing and frying the flower, which is all good and fine, but just for a flower?? I wanted something simple and basic so that I could taste the flower and savor eating the most beautiful part of my massive plant.


So make your basic, favorite risotto base and add the flower, chopped at the end as your stir in some parm.


Just keep stirring, just keep stirring, stirring, stirring...

And what a perfect snack as the risotto cooks - kale chips! They are wonderful little things. Crunchy and full of flavor. I recommend making some for the week. I always get cravings for crunchy, salty snacks. If I haven't packed nuts to munch on, it usually means a potato chip run after lunch :/ But with these on hand, I'm getting my fix, plus some nutrients with it!

Squash Blossom Risotto
Adapted from Bitten, NYT food blog

Ingredients:

• 3 TB butter, divided
  
• 1 bunch green onions, chopped
• 2 - 3 cloves garlic, chopped
• S & P
  
• 1 cup dry white wine
• 2 cups of Arborio rice
• 6 - 8 cups chicken stock, simmering
• 3 - 4 fresh squash blossoms
• 2 handfuls parmigiano-reggiano cheese
  

Directions:

1. Heat large skillet to medium-high heat and melt 2 TB butter.
   
2. Add green onions and saute until lightly browned. Add garlic and saute until fragrant (30 seconds - 1 minute).
   
3. Add Arborio rice and cook and stir until grains become translucent, about 2 minutes. Season with S & P.
   
4. Increase heat to high and carefully add wine. Reduce back to medium-high after a minute or so. Let wine cook down, until the liquid almost evaporates. Begin adding chicken stock in 1/2 - 1 cup increments, stirring every couple of minutes, and let each batch cook down until you need to add more.
   
5. When stock is about halfway gone, add flowers. Continue with liquid.
6. When stock is gone or rice is cooked (no bite to grain) to a creamy consistency, add cheese and remaining TB of butter, stirring to incorporate.
   
7. Serve immediately!
   

Kale "Chips"
Adapted from various sources, just google it...

Ingredients:

• 1 bunch kale
• EVOO
• Kosher salt
  

Directions:

1. Preheat oven to 250.
2. Wash and dry leaves. Cut the tough stem out of the middle of each leaf and tear into chip and bite-sized pieces.
   
3. Toss kale with EVOO and kosher salt.
4. Transfer to baking sheets in one single layer and flatten.
5. Bake for 25 - 35 mintues, depending on flatness of leaf. Keep an eye on them!! If they burn they can taste a little chalky, but if they don't cook enough they are a little chewy!
6. Munch.
   

Zucchini Cupcakes with Cream Cheese Frosting

Music: Adele, Chasing Pavements
Menu: Coffee and a cupcake...makes going to work a little better :)


So. Wait, do I start every blog like that?!? Cause I feel like I do...let's try something new.


I have a massive zucchini monster in my backyard. I'm pretty sure that when a new person comes over to our house it's like, welcome to our home, would you like a zucchini? I have made everything you can think of. Grilled zucchini, zucchini quesadillas, enchiladas, tostadas. Zucchini bread, zucchini carpaccio...I think you get the point. I came across this Martha recipe and anything with cream cheese is an easy win in my book.


These little cakes kick butt. They are yummy, moist, and at least they contain something "good" for you. The zucchini outweighs the sugar, right?!?! Definitely don't skimp on the cinnamon or pecans.


The rest of our garden is doing well. Herbs are booming and broccoli has finally sprouted!!! We just harvested lots of jalapenos and hopefully we will have some poblanos later this week. you know what that means...there's some stuffing to be done in the Callahan household. We also have some cucumbers and tomatoes soon to come. I am thinking about doing some canning and pickling. The research I have done has been fun, but I'm pretty sure that a Saturday in my near future will be consumed with canning tomatoes...yipppeeee!!!

Sweet Zucchini Cupcakes with Cream Cheese Frosting
Martha Stewart

Ingredients:

• 1 1/2 cups flour
  
• 1 cup packed dark brown sugar (I only had 1/4cup, so I substituted with white sugar and added a big TB of honey)
• 2 tspn. baking powder
• 1/2 tspn. cinnamon
• 1/2 tspn. salt
• 1/2 cup pecans, chopped
• 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
• 1/3 cup veggie oil
• 2 large eggs, lightly beaten
• 1/2 tspn. vanilla extract

Directions:

1. Preheat oven to 350. Line muffin tin with paper liners. Set aside.
   
2. In a medium bowl, mix together dry ingredients - flour, sugar, baking powder, cinnamon, and salt. Mix in nuts.
   
3. In another bowl, add and mix wet ingredients - zucchini, oil, eggs, and vanilla.
   
4. Add wet ingredients to dry ones and mix until just combined, but do not overmix.
   
5. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 - 45 minutes. Mine only took about 30 - 35, so watch them carefully!
6. Cool muffins on wire rack. Frost once cooled.

Homemade cream cheese frosting is totally worth it. It takes like 5 minutes and you can do it while the cupcakes cool. So, give it a try.

Cream Cheese Frosting

• 4 TB butter, room temp.
  
• 4 oz. (half a block) cream cheese, room temp. (I used fat free)
• 2 cups confectioners sugar
• 1/2 tspn. vanilla extract

In a medium bowl beat butter and cream cheese until smooth with an electric mixer. Add sugar and vanilla, beat until light and fluffy. Refrigerate until you use.

Roasted Eggplant Pizza

Music: Ben Harper, Welcome to the Cruel World


BJ's first words after eating a slice: "I think this may be the best pizza we have ever made." It was pretty dang good. I figured I would have to re-open since my haitus with something really good and it doesn't get any better than the best pizza we have ever made.


Here's one reason - we cooked the dough for a while before we put the ingredients on. We usually don't do this because the toppings require cooking too. But since I roasted the eggplant first, I thought I would give the dough a head start too. Good thought because it turned out with incredible flavor and excellent crispy crust.


First layer = tomato sauce, slices of shallots and garlic, crushed red pepper, and fresh basil leaves. At this point BJ said; "I could just eat that!"


But the layering continued...Kalmata olives.


Roasted eggplant slices.


And cheese. Lots of cheese. Good cheese too. Thick slices of Provolone...mmmmmm.


And all those beautiful layers produced this beauty. So, I apologize avid readers (all two of you, ha!) for my absence, but I promise this makes up for it. Enjoy and lots more posts to come this week and I have stockpiled pics and recipes :)

Roasted Eggplant Pizza
Yours Truly

Ingredients:

• 1 small-medium eggplant, ends trimmed and semi peeled (think stripes!)
• EVOO
• S & P
• 1 whole wheat pizza crust
• 1 small can of tomato sauce
  
• 1 small shallot, sliced into rings
• 3 garlic cloves, sliced
• Crushed red pepper
• 10 - 12 fresh basil leaves
• 1/3 cup Kalmata olives, halved
• 5 slices of Provolone cheese, sliced into 1/2-inch wide strips
  

Directions:

1. Preheat oven to 400.
2. Slice eggplant into 1/4 - 1/2 inch slices. Drizzle slices in EVOO and season with S & P. Place on a cookie sheet and roast at 400 degrees for 15 - 20 minutes, until lightly browned. Halve the large slices. Set aside.
   
3. Turn oven up to 500 and place pizza stone in oven to warm up. Turn oven back down to 425 after 5 - 10 minutes.
   
4. Roll dough out to desired shape. Place on pizza stone and drizzle with EVOO. Cook dough 8 - 10 minutes until top just begins to brown and bubble. Remove from oven.
5. Spread tomato sauce over pizza. Season with S & P and crushed red pepper.
6. Arrange slices of shallot and garlic over sauce. Add basil leaves and then scatter olives.
   
7. Arrange eggplant slices. Lastly, arrange cheese slices on top. Drizzle with EVOO , if desired.
8. Bake pizza for 20 - 25 minutes until cheese id browned on top and bubble. Let rest for 5 minutes and then dig in!