February 2012 - CaribbeanPot.com

Stew Chicken With String Beans.

May 27, 2025February 27, 20126 Comments

Stewed chicken with string beans was usually a “Monday” dish in our home back in the day. Leftover stewed meats (usually chicken) from Sunday’s huge lunch was used to enhance the flavor of boring string beans… probably the only way our mom would get us to eat beans. She would usually cook down the beans first and add the pieces of left over stewed chicken near the end, to finish the dish off. However, we’ll do things a bit different… we’ll stew the chicken first for that rich flavor and color, then add the trimmed string beans to the pot and allow it to enjoy married life (smile).

I’m not a fan of chicken breast (white meat) as it’s so easy to go dry. But I assure you the pieces of chicken will be juicy, tender and infused with the lovely goodness of ginger, the herbs we used and the overall stewing process.

You’ll Need…

2 Chicken Breast (about 1 1/2 – 2 lbs)
2 lb string beans (see note below)
3/4 tablespoon salt
2 tablespoon veg oil
1/4 teaspoon black pepper
1 teaspoon grated ginger (see note)
1/4 hot pepper (habanero or scotch bonnet)
1 medium onion
1 tomato
3 sprigs thyme
2 scallions
2 cloves garlic
1 tablespoon ketchup
1 tablespoon golden brown sugar
juice of 1 lime or lemon (can vinegar as well)
2 leaves shado beni (or 2 tablespoon chopped cilantro)
1 teaspoon Worcestershire sauce
1 1/2 cups water

Notes: Feel free to add additional herbs in seasoning the chicken (Spanish thyme, parsley and/or oregano). I used string beans, but you can also use french beans, bodi (yard beans) or any of your favorite green beans. I grated the ginger into the marinating of the chicken, but if you wish you can use a slice and remove it at the end of cooking if you’re worried about biting into the ginger. Remember when using hot peppers to keep away from the seeds and surrounding white membrane if you’re concerned about the heat.

I got boned chicken breast (on sale), so I had to debone and cut into 1 inch chunks. I then washed the pieces of chicken with the lime juice and rinsed with cool water.Then chop the onion, garlic, tomato, hot pepper, scallions, thyme and shado beni.

Add all the ingredients into the bowl with cubed chicken pieces except the brown sugar, water, string beans and vegetable oil. Give it a good stir and allow the chicken to marinate for at least 15 minutes.

I had already prepped my beans, but this would be a good time to do so while the seasoned chicken marinates. Trim off the ends of each bean, then cut into 1-2 inch pieces length-wise. I then like to cut each piece down the middle as I find it cooks faster and really absorbs the flavors of the stewed chicken. It will take some time and best done using a small pairing knife (better control). Please refer to the video below to see how I trimmed each bean.

Let’s get ready to put this tasty dish together. If this is your first time ‘stewing’ meats as it’s done in Caribbean (almost like caramelizing) you can refer to the video below or follow along.. I’ll try my best to describe this step. Since we’ll be working with melted sugar at a high temperature be sure to use a dry cooking spoon with a long handle. It’s also recommended that you have the seasoned chicken close.

Heat a fairly large/deep pot on a med/high heat and add the oil. Now add the brown sugar and keep stirring. The sugar will start to melt and go a sort of caramel color.. that’s what we want. Allow it to start going frothy and it will get a rich dark color. Keep stirring as you want the entire batch of sugar to work evenly. As it get’s a rich dark color and frothy.. the pot will start to smoke so have a window open or the exhaust fan above your stove on. I’ve had the smoke detector go off a few times. With care, start adding the chicken. It’s ok if the pieces of onion, tomato etc goes into the pot. Sooner or later they will reside there. Give it a good stir to coat the chicken in the lovely brown color.

* Be careful not to let the sugar go black or your dish will have a sort of bitter taste.

Turn down the heat to low, cover the pot and allow to cook for about 6 minutes with the lid on. After six minutes you should have some natural juices at the bottom of the pan. With the lid off, turn up the heat (remember to stir) and burn off that liquid. We’re building a rich flavor base and we enhancing the overall color of the dish.

With all the liquid gone, start adding the trimmed (don’t forget to wash your beans before trimming) beans to the pot and give it a good stir (heat still on high). Pour the water into the same bowl you marinated the chicken in to pick up any remaining marinade, then pour that water (the cup and a half) into the pot. Give that a good stir and bring to a boil.

When it comes to a boil reduce to a simmer, cover the pot and allow to cook for about 15 minutes. I like my beans to still have a slight crunch, so 15 minutes works great for me (stir occasionally). After 15 minutes (your kitchen will have a wonderful scent at this point), remove the lid and if you have liquid at the bottom of the pan (you will), turn up the heat and burn it off. You’re Done!

I love this with plain boiled rice (brown), but it’s just as tasty with roti and it makes a killer sandwich (trust meh). Yes the vibrant green color will be lost, but if you want to brighten it up a bit for presentation, you can add some chopped tomato near the end to just heat through.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Cheesy Mashed Cassava.

March 5, 2012February 19, 201213 Comments

After posting the Guinness Braised Oxtail recipe a few days ago, I thought I should share the mashed cassava side I had with it. Like our dad and my younger brother, I’m a huge fan of ground provisions (aka provision or food) so I’m always trying to come up with different ways to enjoy these earthly goodness. This time instead of using the typical potato, I experimented with cassava (yuca, mogo, or manioc) and I came up with a delicious creamy cassava mash, enhanced with the wonderful nuttiness of an aged cheddar.

Not the typical Caribbean dish you’ve grown accustom to seeing here, but I’m sure as our culinary culture evolve, this cassava dish will find it’s natural place on tables across the Caribbean in the near future.

You’ll Need…

2.5-3 lbs cassava
1/2 teaspoon salt
1/2 cup evaporated milk (see note)
1/2 cup grated cheese (cheddar)
1/4 teaspoon black pepper
1 tablespoon butter
pinch nutmeg

Notes: If you’re looking for a quick solution (not having to peel the cassava), check in the frozen section of most grocery stores and they will have already peel cassava. If using frozen cassava, do follow the cooking instructions on the package. I ended up using only 1/4 cup of the milk I mentioned above. Please have the 1/2 cup as your cassava may be a bit drier than the one I used and may need it. Additionally, if you want your mash more creamy… add all. I used an aged cheddar (orange color), but I really wish I had a white old cheddar as I love the distinct flavor and overall nuttiness of it.

Important: You’ll notice that I posted this dish in the ‘vegetarian” section of the website. If the use of milk and cheese is something vegetarians don’t use, I do apologize if I offend anyone. Without the use of physical meats, I opted to post it in this section. Please replace the cheese and evaporated milk with whatever you guys normally use in their place. Coconut milk would certainly add a new dimension.. just a suggestion.

Please use the video below (at the bottom of the recipe) as a guide, especially for peeling the cassava. Cut your cassava into 3 inch pieces length wise (remove the top and end and discard) and using a pairing knife or potato peeler, remove the outer skin. It will be a bit tough. What I normally do is cut a slit into the skin, then place the blade of my pairing knife to sort of lift the skin away from the body or flesh of the cassava. The next step is to remove the sort of woodsy vein from the center of the cassava pieces. Cut the cassava pieces down the center length wise and remove this sort of vein (see how I did it in the video).

Rinse the cassava and cut into similar size pieces. Then is deep pot, cover with cool water and bring to a boil. When it comes to a boil, reduce to a rolling boil and allow to cook until it’s tender. It may take between 20 and 25 minutes, but every cassava cooks differently for some reason, so a good test is to pierce with a sharp knife. If there’s no resistance, it means the cassava is fully cooked.

When it comes to a boil, add the salt and if you find any sort of frothy stuff accumulate at the top of the water, spoon and discard. After the cassava is fully cooked, drain well and get ready to add the other ingredients and mash.

It’s important that the milk is warm and not directly from the fridge. I heated it up in the microwave for 25 seconds or so. Add all the other ingredients to the pot with the cooked cassava and begin to mash to the consistency you like. Remember to taste for salt and you can certainly play around with the amount and type of cheese you use. If we had any Parmesan, I would certainly add a touch to this as well.

Tip: Soak your potato masher in warm water as soon as you’re done, or risk getting into trouble if the remnants of the cassava mash dries on. This is a heavy mash and not as light as potato, so be cautious if you plan on using a hand mixer to whip it. Almost forgot to mention… when working with raw ground provisions be sure to either wear gloves or rub some vegetable oil on your hands. You may find that your hands will itch if you don’t.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Oxtail Braised In Guinness.

May 2, 2012February 14, 2012158 Comments

After posting a pic of this Guinness braised oxtail on the Facebook fan page a while back, I’ve been overwhelmed with requests for the recipe. Just when you thought I forgot or ignoring those requests, here it is. Absolutely one of the best oxtail recipes I’ve shared to date and though it’s not something you think when you think about Caribbean cuisine, with our love for both Guinness and oxtails… yea, I assure you this will be a hit and fits well with our culinary culture.

It does take some time to cook, but if you have a slow cooker you can create the base on the stove and let the slow cooker do the rest. If using a slow cooker, you may find that oil may accumulate at the top – spoon off. And those of you who own a pressure cooker.. do your thing. It will cut back on the cooking time.

One more thing before we get to the actual recipe… directly below the recipe you’ll have the chance to win a wonderful box of candy as part of Valentine’s Day celebration. Enter your name as I’d love to send this out to one lucky winner.

You’ll Need…

2 lbs oxtail (cut/trimmed of excess fat)
1 can tomato paste (156 ml / 5.5oz)
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion
1 1/2 cups diced celery
2 large carrots
2 cans Guinness (see note below)
1 cup water
4 sprigs thyme
2 bay leaves
1/2 teaspoon oregano
1 habanero pepper (any hot pepper you like – optional)
2 tablespoon vegetable oil

Notes. The hot pepper is optional, but I love the heat and additional flavor. I used Guinness draft but I know we get the extra stout in the Caribbean, which is a bit stronger… rest assured that the alcohol will burn off so you don’t have to worry about that. If you want to start off with a good flavor base, replace the vegetable oil with coconut oil.

Wash the pieces of oxtail in some lime or lemon juice and cool water. Drain and pat dry with paper towels. Heat the oil in a deep, heavy pan on med/high heat and start browning the pieces of oxtail. Try not to crowd the pan (BTW if you want you can use 3 lbs of oxtail to feed more people if you wish – simply adjust the salt) or it will release a ton of moisture and you’ll notice it will start to boil and not brown. It should take about 10-15 minutes, remember to keep turning the pieces of oxtail.

Remove the oxtail pieces and set aside for a bit. Turn the heat down to low and add the onion, celery, black pepper, oregano and thyme (leave on the stem if you wish as you can remove it later on). Allow this to cook on a very low heat for about 3-5 minutes.

Now add the tomato paste and give it a good stir. We’re trying to release the natural sugars in the tomato and create a rich base. You’ll notice that it will go darker and there will be a lovely scent in your kitchen. Cook for about 2-3 minutes – keep stirring.

Return the pieces of oxtail to the pot as well as the carrots (cut the carrots in huge chunks), bay leaves and salt. Give that a good stir, turn up the heat to high and add the 2 cans of Guinness. Stir well and bring to a boil with the lid covered. When it comes to a boil, lower the heat to a rolling boil (low) and let cook for about 20 minutes. This is when you’ll add the whole habanero pepper to the pot. Remember to keep it whole for flavor and not the heat. Burst open near the end if you want the excitement of the heat.

After 20 minutes it’s time to add the water and bring it back up to a boil (this would be when I would add everything to a slow cooker or pressure cooker if that’s your plan). When it comes to a boil, reduce the heat to a gentle simmer and allow to cook for about 3 hours or until the meat starts falling off the bones. Continue stirring every 15 minutes or so and if you notice you’re running low on liquid.. add a bit more water. After 3 hours it should be tender… take out the sprigs from thyme, the hot pepper (if you don’t want the heat) and turn up the heat with the pot uncovered to thicken up the rich gravy.

If you want to add a bit more Caribbean influence you can always add a few pimento berries to the pot and a 1/2 teaspoon of green seasoning paste. This is great on rice, mashed potato, roasted breadfruit, ground provisions… even roti or bread. I did a cassava mash, which I’ll share with you in the next couple days. Here’s the video I did to help you follow along the cooking process:

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—0–>Winner Wanted!<–0–

It’s that time again! Just in time for Valentine’s Day, we’re giving one lucky winner a box of Marshmallow Hearts (milk chocolate coated) from Cémoi Chocolatier. The box of chocolate covered hearts will be shipped to the lucky winner after we receive their shipping address (we even pay the shipping cost). All you have to do is tell me what’s your favorite valentines day dish in the comment section below and your name will be automatically entered to win. Yea.. it’s that simple.

There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment there. I don’t care what your comment is, but it would be nice if you could tell me what’s your fav Valentine’s Day dish.

Here are the rules pertaining to winning the box of “Marshmallow Hearts – Cémoi Chocolatier”…

– contest is open to everyone globally (even if you won something here before)

– there are 3 ways to enter your name (see above)

– 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

– contest is open from February 14 – to midnight Feb 26.

– the winner will be announced within 1 week of the official close date.

– the winners will have 1 week to contact us with their mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this box of chocolates to you. It’s simple, free and fellas you could give to the special lady in your life if you forgot to have something on Valentine’s day.

Good Luck!

Nutritious Jamaican Callaloo With Saltfish Recipe.

November 12, 2014February 12, 201213 Comments

I believe it’s time to clear the air a bit when it comes to callaloo in respect to Jamaican Callaloo and callaloo from the other islands which make up the Caribbean. In Trinidad and Tobago and many of the other Caribbean islands, callaloo is a lovely rich soup made from tender dasheen bush leaves (or spinach) which is flavored with coconut milk and crab (or salted meats). This callaloo soup is part of a hearty traditional Sunday lunch on the islands and like it’s cousin from Jamaica, it’s very nutritious.

Jamaican callaloo on the other hand is more the name of a plant (amaranth) which is used in making the popular Jamaican dish, by the same name. In Trinidad and Tobago, the same callaloo plant (amaranth) is known as chorai bhaji or in some cases spinach and cooked in pretty much the same way as it’s done in Jamaica. So remember when speaking to a “Trini” or “Jamaican” about callaloo, that they’re two different dishes and we’re as passionate about each.

BTW, did you know that the same callaloo plant (amaranth) is known as pig weed in North America and there are close to 60 species? Enough of the school-like lesson, lets cook..

You’ll Need…

1 bundle of Callaloo (about 2lbs)
1/2 scotch bonnet pepper
1/2 teaspoon black pepper
1 teaspoon thyme (couple sprigs)
1/4 lb boneless salted fish (see note below)
2 tablespoon olive oil or butter
1 tomato
1 onion

Notes: You’ll notice that I didn’t include any salt in this recipe as the salted fish adds enough salt to the dish. However you can check near the end of cooking and adjust accordingly. When shopping for callaloo for this type of dish visit a West Indian supermarket and ask for Jamaican callaloo. I like using boneless/skinless salted fish and my choice is usually Cod or Pollock. Makes for much easier work than having to remove the tiny bones and soaking overnight. When using any hot pepper remember that the majority of the heat is in the seeds and the white membrane surrounding the seeds. Don’t include those if you’re concerned about ‘real’ heat.

* To make this dish fully vegetarian (very tasty) simply leave out the saltfish and I would personally add some crushed garlic for that extra level of flavor. Add the garlic when cooking the onion at the start. Same cooking time applies.

Let’s start by prepping the saltfish as we need to try and remove most of the salt and rehydrate the fish itself. Now I’ve been scolded in the past that I don’t soak my saltfish overnight as it’s traditionally done in the Caribbean. Here is the thing, the saltfish I use is always boneless and skinless (pretty much a fillet) and I find that it’s not as salty or dry as the variety you find in the Caribbean. So if you’re using the whole fish (type we get in the Caribbean) you can soak overnight in cool water, discard that water and boil in fresh water as you’ll see me do below. Or simply boil in two batches of water and you should be good to go.

In a deep pot I put enough water to go about 1-2 inches above the fish and I bring that to a boil. I then allow it to simmer for about 20 minutes, then I drain and rinse with cool water (squeeze dry). The next step is to shred the fish (should be soft and flaky at this point) and set aside. You can use your fingers or a fork.

Then prep the onion, tomato, hot pepper and thyme. Simply dice/chop.

Now it’s time to work with the star of the show (please see the video below to follow along). Give the callaloo a good wash under running water, then get ready to trim and cut. Remove all the leaves from the stems and get rid of any leaves that are discolored. You can now use the tender stems (they may look thick, but the majority will be tender). Using a pairing knife or potato peeler, peel the thin skin on the outside of the stems (see the video below), The idea is to remove the sort sort of waxy exterior so it cooks down to be tender.

Give the leaves and cleaned stems a good rinse in water and shake dry. The final step in preparing is to create small bundles and chop about 1/2 inch shreds. You can give that another rise under cool water (I put mine in a drainer) and you’re set to cook.

Heat the oil on a medium heat in a fairly deep sauce pan, then add the onion and cook for a couple minutes. Just long enough to soften the onion and flavor the oil. Now add the thyme, black pepper and slices of scotch bonnet pepper and cook for another couple minutes. Have your kitchen window open or the fan above the stove on, if you have one as the hot oil and hot pepper will cause you to possibly cough.

By this time the shredded callaloo should have drained properly, so start adding it to the pot. It will pile up, but rest assured it wilt down quickly. Give it a good stir, add the water and bring it up to a boil. Now lower the heat to a very gentle simmer, cover the pot and allow to cook for about 15 minutes.

After 15 minutes, it’s time to add the tomato and pieces of salted fish to the pot. Then give it a good stir, cover the pot and allow to cook for another 10-15 minutes. Keep stirring. If you find that you don’t have any liquid it means your heat is too high. Add a bit of water and continue cooking. After 10 minutes the callaloo should be fully cooked. It will not be as bright green as when you first started off, but don’t be fooled.. it will taste amazing.

If you find (you should) that there’s still liquid at the bottom of the pan, remove the lid, turn up the heat and cook for another 4-5 minutes until all that liquid dries off.

You now have a classic Jamaican callaloo dish that’s ready to serve.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

How To Make The Most Refreshing Mauby Drink.

March 5, 2012February 9, 201232 Comments

Mauby is one of those classic refreshing drinks you’ll find throughout the Caribbean. Other than freshly squeezed orange or grapefruit juice, we’d have a tall glass of mauby with our beloved “Sunday Lunch”. As I’ve mentioned before, the biggest meal of the week in the Caribbean is usually the Sunday lunch, so it’s one of those fond memories we have of growing up on the islands. With a unique sort of liquorice flavor, mauby must be enjoyed cold to really appreciate it… especially on a hot day. You can certainly find the mauby concentrate sold under many labels in the Caribbean, but nothing beats making your own from the ‘bark’ which is easily available in most West Indian food marts.

In this recipe I’ll show you how to make your own concentrate which can be stored in the fridge for the next time you get a craving for this lovely drink. All you’ll have to do is add water and sweeten to taste and you’re good to go.

You’ll Need…

4 cups water
10 mauby bark
2 cinnamon sticks (small)
2 (4 inch) pieces of orange peel (dried)
nutmeg (see note below)
3-4 cloves

Note: If cinnamon is not your thing, you can leave it out but note that it does add a nice overall flavor to the drink. The nutmeg is totally optional.. if you have a whole one, simply crack off half and add it to the brew (half).

In a deep saucepan place all the ingredients and on a med/high heat, bring it to a boil.

You now have two options. If you’re intention is to make this mauby juice immediately, allow it to simmer for about 30 minutes. If you’re like me and in no rush, all you do is allow it to go for 5 minutes at a rolling boil, then turn off the stove, cover the pot and allow it to steep for about 5 hours. I usually allow it to steep overnight for best results. Both options gives you a mauby concentrate. All you have to do is … for every cup of concentrate add 2 cups of water, then sweeten to your liking. For the perfect glass of mauby, I usually sweeten with cane sugar and hit it with a couple drops of Angostura bitters… top with crushed ice and a slice of lime or lemon!

* Strain and store in a glass (or plastic I guess) in the fridge.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Dasheen Bush Bhaji With Okra And Coconut Milk.

March 5, 2012February 8, 201221 Comments

After the video shoot last week, we had some dasheen bush (leaves of the dasheen plant) left over so I decided to bring it home with me to share this dasheen bush bhaji recipe with you all. I was one of those strange kids who loved any sort of bhaji (Spinach) dish our mom would make for us as kids. Chorai (Jamaican callaloo), pak choi and lovely dasheen bush, especially if she added salted meats and coconut milk. Today I’ve added swiss chard, collard greens and north American style spinach to my diet.. I even plant the stuff in the little kitchen garden we have in the back yard every spring.

Traditionally this dasheen bush bhaji recipe is made without the coconut milk and okra, but I love that level of flavor you get by cooking with coconut milk so I just had to include it and the okra was left over from a soup I made a few days back, so I decided to include them. Moms would be proud that I didn’t waste them.

You’ll Need…

1 bundle of dasheen bush leaves (see note below)
12 small okras
1/2 hot pepper (Scotch bonnet or habanero)
4 cloves garlic
3/4 tablespoon salt
2 tablespoon olive oil
1 tomato (optional)
1/2 large onion
1 1/2 cups coconut milk (substitute with water)

Note: When shopping for dasheen bush leaves, ask your vendor for baby leaves (more tender) if you can and if you’re wondering… a bundle is about 15 leaves (with stems). I used coconut milk in my recipe, but you can water if you don’t have coconut milk.

Before we can getting cooking this tasty bhaji dish, we need to prep everything. Slice the garlic very thin, chop the onion, tomato and hot pepper (remember to discard the seeds of the pepper if you don’t want that killer heat) and set aside.

Give the okra a rinse under cool water and trim off the stem and end tip and discard. Then cut each okra into 1 cm pieces (rough chop) and set aside.

You may have to refer to the video at the bottom of this recipe to see how I prepared the dasheen bush leaves as it’s a bit hard to explain and I may end up confusing you. All you’re doing is removing the stems by pulling on it while having a good grip on the leaf itself. A sort of string should pull away when you do… that is normal. Remember to wash each leaf and don’t discard the stems as they can be used as well. After you’ve trimmed each leaf, take about 5 and form into a bundle, with the part where the stems were attached at the top (again, see video please). Trim off that area and discard. Then with a tight roll, start cutting thin slices to sort of shred the dasheen bush leaves. Place the shredded leaves into a colander or bowl and rinse again.

Let’s now get cracking with cooking this bhaji… On high heat, in a large pot, heat the olive oil. Add the slices of garlic, but turn down the heat a bit so we don’t burn the slices of garlic. The idea is to cook it for a couple minutes so we can infuse the oil with that rich garlic flavor.

When the edges of the garlic starts to go golden, turn the heat back up to med/high and start adding the shredded dasheen bush. It will pile up and you wonder if you pot is big enough. Fear not… it will wilt down. Give it a good stir then add the salt, pepper, onion, okra and tomato. Give that a good stir, then add the coconut milk to the pot. Bring that up to a boil, then reduce to a very gentle simmer. Allow this to cook for about 35-40 minutes with the pot covered. Be sure to stir every 5-7 minutes.

For some reason or the other I find that the dasheen bush we get here in Ontario (imported of course) takes a bit longer to cook, so I had to cook it for the full 40 minutes. The idea is to get the dasheen bush to melt away and form a thick (especially with the addition of the okra) consistency. After 40 minutes I still had a bit of liquid in the pot, so I removed the lid, turned up the heat and cooked it for a further 5 minutes. Move the spoon around the bottom of the pot and you should see it dry… it may sick, so keep stirring.

One of my favorite ways to have dasheen bush bhaji was with cassava dumplings but it also goes well with roti, rice and bread if that’s all you have. A wonderful creamy vegetarian dish, dasheen bush bhaji will surely excite your taste buds.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.