Gluten free lunch: Friands & Quinoa Salad

I have a very good friend who is gluten free and she was popping out for lunch today. Now, I knew Dorie Greenspan's chocolate chunkers were probably a no-go for a gluten-free lunch ;-) so I decided to check out a few blogs for some inspiration. Since we are heading into spring, I wanted something light and fresh.... maybe with a hint of herbs and crisp spring flavours.

Heidi at 101 cookbooks always has yummy, and very healthy recipes so I headed there. Found 2 great recipes...Lemon-scented quinoa salad recipe and Delicious big bowl - quinoa recipe. Hmm, which one to choose as they both sounded yummy, so I did a quick ingredients check.....Ok didn't have the entire ingredients for either of them, so amalgamated both the recipes. I added in asparagus (my first asparagus of the season, I have been waiting for this), cherry tomatoes, red onion and toasted pinenuts to the cooked quinoa and finished it with a lemon and garlic dressing and lashings of coriander. By now, you must know I love this herb, much to the disgust of the kids who always mutter, Oh no, not that smelly green grass again Mum!!!!


Quinoa is a fascinating grain. I love the way it goes from a hard, little ball and metamorphoses (is that a word, even?) into an alien looking worm thing. It is an ancient grain with a high nutritional value. It is light and fluffy when cooked, not unlike couscous, and has a slight nutty flavour. It is a versatile grain and can be used in loads of different ways. I prefer it as a salad and the beauty is that you can add whatever you like to it to have as a side dish or as a complete meal.

To finish we had Lemon and Blueberry Friands with coffee. A friand is a small French cake made with almond meal, egg whites, sugar and butter. Often fruit, such as berries, peaches or apples are added as well. They are crunchy on the outside, but light and sweet and melt in your mouth on the inside. These got another "Wow" from the Quality Control Inspector, as he tried to sneak a couple more from the plate when I wasn't looking.

The recipe I used for these was one by Allyson Gofton called Lemon Poppy Seed Friands. I didn't have any poppy seeds so omitted them. And to jazz them up a bit I pushed in 3 blueberries to the top of each friand before they went into the oven. Once they were cooked, I poured a lemon syrup over them. Mmmmm.

Chicken & Spinach Curry

I was at the library the other day and came across a book called 50 Great Curries of India by Camellia Panjabi. It had lots of great photos in it with clear instructions, as well as descriptions and photos of all the ingredients you would be likely to use in Indian cuisine. A brief history is also given of Indian cooking and the variations between the different regions. I loved the big, glossy photos as I really like being able to visualise the recipes. My mouth was watering as I was glancing though the book. So I tucked it under my arm with firm intentions of cooking a curry that night.

It was really hard to decide which one to make. Some interesting recipes...Watermelon Curry for example, which is a summer curry, along with the more familiar curries like Rogan Josh and Pork Vindaloo. And of course, recipes for all the side dishes and breads. What is an Indian meal with some type of roti to mop up all that yummy juice so I settled on chapatis first

I really wanted to make the Chicken Cooked with Lentils and Vegetables but I didn't have all the ingredients so decided to make just a "Simple Homestyle Curry" that Camellia recommends as being very easy and delicious. As a PS, I went and bought all the ingredients for the previous dish and made it last night. It was divine and gobbled up so fast, there wasn't even time to take photos!! In fact, everyone was scrapping over who was going to get the last bit of juice in the bottom of the dish!! I served the Simple Homestyle Curry with basmati rice and the chapattis that were so easy to make.

I will definitely be purchasing this book, and I see she has a more recent edition out. I would be interested in knowing which are some of your favourite Indian cookbooks?

Simple Homestyle Curry
2 chicken breast fillets (or whatever meat you want)
4 tbsps oil
1 large onion, finely chopped
2 cloves garlic, chopped
¼ inch square piece of fresh ginger, chopped
¾ tsp coriander powder
pinch of turmeric
¼ tsp ground cumin
¼ tsp garam masala
1 tsp paprika
2 tomatoes, chopped
salt
chopped coriander to garnish

Heat oil in pan. Add onion and saute over medium heat for about 20-25 mins or until deep brown.

Add garlic and ginger and fry for 1 minute. Add coriander powder and stir for a further minute.Add remainder of spices and saute for 30 seconds. Add 1 cup of water and cook for 10 minutes.

Add tomatoes and cook for a further 5 minutes. Add salt to taste.

Add chicken. I also added spinach. Add 1-2 cups of water, depending on how thick you like your curries, and cook for further 15 mintes.

Sprinkle with chopped coriander leaves.


Chapatis
1 cup chapati flour or wholemeal flour
⅓ cup warm water
2 tsps oil

Mix all ingredients together to make a dough. I used my stand mixer with the dough hook. Mix for about 8 minutes as this will make the final product softer in texture.

Preheat griddle or pan to a high heat. Break into 12 balls and roll out on floured surface. They should stretch to a thin pancake about 6 inches in diameter.

Cook until brown spots appear, then flip chapati over til the other side is cooked.

Caramel Tarts

I have always had a weakness for caramel. My husband also has a weakness for caramel. If we go out for coffee, I can guarantee that he will always, always, always get a piece of chocolate caramel slice or, heaven forbid they don't have any, then the next closest caramelly, gooey cake he can spot. However, chocolate comes a close second for him, and he is easily pleased, so he is never left wanting for any length of time.

I came home from work one day to find a recipe for Caramel Pecan Slice surreptiously placed on the kitchen bench where he knew I would find it. No prizes for subtlety, that's for sure. First off, he gets brownie points for showing an interest in my passion (even if it ultimately rewards him lol). Secondly, he scored a few more points for actually finding the recipe and recognising it as something worth making. If it is not part of a car mag or Repco mailer, he is unlikely to deem it as anything important! Apparently it came in his health insurance invoice, which is kind of ironic given the ingredients in it....this recipe is more likely to induce cardiac disease than prevent it!!

So the plan was that I would make this today for him. However, while I was having my morning coffee, my daughter thrust a Foodtown magazine under my nose and begged me to make the Caramel Tarts that were so wantonly displaying themselves on Page 78. What sort of mother would I be if I turned her down, so Caramel Tarts it was and the Caramel Pecan Slice will just have to wait until later in the week.

Well, they were very easy to make. I even thought about cheating and using store bought pastry, but didn't have any. However, in as much time it would have taken pre-made pastry to defrost, I had this pastry whipped up in the food processor and resting in the fridge. The caramel sauce was easy peasy to make and I made sure there was enough left over for a quality control check ;-)

The recipe uses 2 Texas muffin tins. I only had one, so used a normal muffin tin and just cut the pastry a bit smaller. I cooked them for a couple of minutes less as well. The testing panel rated them 10 out of 10 and I must agree they were pretty D-I-V-I-N-E!!! (We actually served them with a scoop of ice cream as well).

Caramel Tarts
Pastry
1½ cups flour
½ cup sugar
125g cold butter, cubed
1 egg yolk
½ tsp vanilla essence
2 tbsps iced water

Caramel
395g can sweetened condensed milk
75g butter
¼ cup brown sugar
2 tbsps golden syrup
3-4 tbsps flaked almonds to decorate

To make the pastry, place the flour, butter and sugar into a food processor and process for 20-30 seconds until mixture resembles breadcrumbs. Add egg yolk, vanilla essence and water and pulse until mixture comes together. Wrap in plastic wrap and refrigerate for 30 minutes.

To make the caramel, put all the ingredients in a saucepan (except almonds!) and stir over a medium heat until combined.

When ready to bake, spray 2 Texan muffin pans with non-stick cooking spray (or whatever size muffin pans you have). preheat oven to 180 degrees Celsius.

Roll out the pastry on a lightly floured surface until it is about 2-3 mm thick. Using a 9cm cutter, cut 12 rounds from the pastry and press them gently into the bottom of the muffin pans. The pastry should come up the sides about 1cm. If using smaller pans, adjust the size of the rounds accordingly.

Spoon the caramel into the pastry shells, filling almost to the top. Sprinkle with the flaked almonds and bake in the lower part of the oven for about 20 minutes or until lightly golden. they may need a shorter cooking time if using smaller pans. Cool for 10 mins before lifting out onto a cooling rack.

Source: Foodtown magazine, June/July 2008

Moroccan Bean Soup

I absolutely love the Watties Moroccan Bean Soup that you can buy from the supermarket so thought I would have a go at making my own. It's perfect for taking for lunch and dinner with a big hunk of home made bread when I am on a 12 hour shift.

It's not authentic Moroccan fare by any means, but I love the blend of flavours in this soup. In fact it is even unusual that I have made two Moroccan meals in such a short space of time. I am more likely to whip up Indian or Asian meals than Moroccan.

So I used the No Knead Spelt Bread recipe that is fast becoming a favourite in this house. It was such a glorious sunny day yesterday that it took no time at all for it to rise and I got 2 big loaves out of it. While that was rising I cooked the beans and prepared the rest of the ingredients. The beauty of this soup is that you can add whatever beans or vegetables you like. I would have liked to added red pepper too, but given the cost of them at the moment, that was not an option! I probably would have put some ground cardomom in too, if I had had any. I like my soups thick and chunky too, so you can add or decrease the water to suit your own taste. It was very yummy, and I will definitely be making this again. It does make a large amount, but knowing this household, it will be gone in a couple of days!!

Moroccan Bean Soup
1 cup dried baby green lima beans
1 cup dried pink beans
2 cups red lentils
2 cans Watties Moroccan tomatoes
1 can plain tomatoes
1 can whole kernel corn
2 onions
2 sticks celery, finely chopped
2-4 garlic cloves
1 tsp crushed ginger
2 tsps sugar
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
2 cups water

Cook the beans according to the type of bean. I soaked mine overnight and then cooked them for a couple of hours. The baby green beans cooked more quickly than the pink beans.

Cook the diced onions in a little oil until they are soft. Add the celery and cook a little longer.

Add the crushed garlic, ginger and spices and cook until fragrant.

Add the tomatoes, corn, washed lentils, sugar, salt and extra water and cook until lentils are soft and soup has thickened.

Garnish with freshly chopped coriander (cilantro).

Serve with crusty home made bread.

World Peace Cookies

Wow! was the first word my husband uttered as this chocolate taste sensation exploded in his mouth. I already knew that he would like them as I had quickly scoffed 2 when they came out of the oven...just for quality control purposes, of course!

After all the praise Nancy has given them, I knew I had to make these. Oh my gosh, these have now definitely become my new number 1 favourite cookie. If you like chocolate, you will adore these. I only made them yesterday and between me and my hubby we have nearly eaten the whole lot! The only trouble is you can't just have one...they are so yummy you just keep eating them.

The recipe calls for bittersweet chocolate so I used Whittaker's Dark Ghana which is 72% cocoa solids. Perfect choice...I used chopped it into small chunks, probably chocolate drop size.

World Peace Cookies
1¼ cups all purpose flour
⅓ cup unsweetened cocoa powder
½ tsp baking soda
4 ozs plus 3 tbsps butter
⅔ cup light brown sugar, packed
¼ cup caster sugar
½ tsp fine sea salt
1 tsp vanilla extract
5 ozs bittersweet chocolate, chopped into chunks or chips

Beat butter on medium speed until soft and creamy. Add sugars, salt and vanilla extract & beat for 2 minutes more.

Add sifted dry ingredients and and mix just until flour disappears into the dough. For the best texture, work the dough as little as possible once the flour is added. Don't be concerned if the dough looks a little crumbly.

Toss in the chocolate pieces and mix to incorporate.

Turn the dough onto a work surface, gather it together and divide it into half. Shape the dough into logs that are about 1½ inches in diameter. Wrap the logs in plastic wrap and refrigerate for about 3 hours.

Using a thin, sharp knife, slice the logs into ½ inch rounds. They are likely to crack as you cut them. Don't worry, just push the cookie back together.

Place on baking sheets with about 1 inch between cookies.

Bake at 325 degrees F for 12 minutes. They won't look done nor will they be firm but that is how they should look. Let the ccokies rest and transfer to a cooling rack.

Source: Dorie Greenspan's From My Home to Yours.

Moroccan Chicken with Couscous & Moroccan Bread

Today was one of those days where I had lots of things to do, so really did not want to spend a lot of time and effort with the evening meal. I had a cycle ride planned for about 4pm so the last thing I would want to do would be thinking about dinner when I got home from that all beet red and sweaty. I knew I only had a meat selection of chicken, chicken or chicken, so chicken won out and I settled on a crockpot recipe that could simmer away all day and look like I had been slaving for hours! Whip up some couscous to go with it and what a tasty meal.

Well, the cycling got cancelled as Tony had to work late which meant I had no-one to look after the kids, so what is a bored foodie to do. I know, let's whip up some Moroccan bread as well. Trusty old Google came to the rescue and I found several great recipes. The one I liked best was an easy looking bread called Authentic Moroccan Bread

So I threw all the ingredients in my stand mixer (which is all of about 2 weeks old I might add), went out and fed the hens and the rabbits and when I came back in about 5 minutes later, my poor old mixer had smoke coming out of the top and was kaput!!! So the easy bread making session I had envisaged turned into hard slog with me kneading dough for about 10 minutes! Crikey, it felt like my arms were going to fall off. Anyway, it turned out fantastically. Bread kneading is a good way of dealing with life's frustrations!! Take that and that!!!!

I had made No Knead Spelt Bread a few days ago and this was divine. Well, the kids reckon this bread comes a close second!!

So the chicken recipe I chose was one by Simon and Alison Holst out of their book Year Round Recipes for Crockpots & Slow Cookers A great book that has a good variety of easy to make and tasty recipes. I just made some simple couscous to go with it...adding chicken stock, lemon juice, currants and a knob of butter. Easy peasy, but yummy!

Moroccan Chicken
1kg chicken pieces or large chicken chunks
2 tbsp plain flour
3 tbsp olive oil
1 medium onion, chopped
3-4 cloves of garlic
1 tbsp tomato paste
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground ginger
1/2 tsp salt
zest and juice of 1 lemon
2 tbsp chopped coriander leaves

Chop the chicken if using chicken chunks and coat with flour. Heat 1tbsp of oil in large frypan and cook chicken until golden brown on all sides. Transfer into crockpot.

Put onion and garlic into small food processor and chop finely. add remaining oil, tomato paste, spices and salt and process until a thick paste is formed.

Zest the lemon and add this and the juice to the paste and pulse to combine.

Spoon the paste over the chicken, and turn to coat. Cover and cook on LOW for 4-5 hours.

Garnish with fresh chopped coriander

Elephant Slice

Well the cookie swap evening was awesome fun and I am sure I have gained about 5 kilos since Saturday night. Such a great mix of people from different walks of life, but the one commonality was our love of cooking and baking. So there were 9 of us and we all took different items. I took along Chocolate Chunkers and Granola Grabbers, both of which were a hit and I think Dorie got a few more book sales that night!!

One of favourites from the night was Elephant Slice, duly named because if you consume too much of this slice you will end up the size of an elephant!! It was very rich and sweet, but very very yummy. Mind you, it was a tough call between Nigella's Triple Chocolate Brownies and this.




Elephant Slice

1 packet malt biscuits, crushed
125g unsalted butter, melted
250g dessicated coconut
1 tin sweetened condensed milk

Mix melted butter into biscuits crumbs and press into lightly greased slice pan. Bake at 180 degrees Celsius for 3 minutes.

Meanwhile combine the coconut and condensed milk together. Spread this over the top of the biscuit base and return to the oven for a further 12 minutes or until the topping is starting to colour. Remove fron the oven and ice while warm.

Mix 8 tbsp of brown sugar, 8 tbsp of icing sugar, 1 tsp of vanilla extract and 2 tbsps of milk to a smooth paste. Spread over coconut.

Refrigerate and cut when cold. Store in the fridge. Will last for a week if you are lucky!!!!

Granola

Okay, so I had this recipe by Dorie Greenspan I wanted to make...Granola Grabbers. However, I have never heard of granola. I googled it and found Granola on Wikipedia. Okay, so it sort of sounds like what we call muesli here. So I figured the best thing was to make it and compare it. So where to get a granola recipe from? Again, trusty Google came to rescue and I found that Nigella Lawson had a granola recipe in her book Feast. Oh my gosh, and I just happened to have this book!! Her description of it was enough to make me want to rush out and make it right now, which of course I did!!

I had all the ingredients on hand, apart from the brown rice syrup. so I just substituted maple syrup instead. I guess this is one of those sorts of breakfast cereals that you could add anything you like to it. Not sure if that is a true granola, but I bet it would be scrummy!! I threw all the ingredients in a pan and lightly roasted the ingredients. Everyone had a taste as it came out of the oven, and indeed this was very tasty.I am definitely a must have breakfast girl and tried this today with yoghurt. It was a taste sensation, with lots of crunch and flavour. I think this has become our new breakfast cereal and I don't know if this batch will be enough for the Granola Grabbers now that everyone has had some!!

Granola

450g rolled oats
120g raw sunflower seeds
120g white sesame seeds
100g light brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
300g raisins
250g whole natural almonds
175g apple sauce
120g maple syrup or brown rice syrup
4 tbsp runny honey
2 tbsp sunflower oil

Mix everything except the raisins together in a large mixing bowl.

Spread this out on a baking tray lined with baking paper.

Bake at 170 degrees Celsius for about 40 minutes, turning and stirring regularly.

Mixture should be golden brown. Mix with raisins when cool.

Sukiyaki

I popped by the Asian foodstuffs supermarket the other night to grab some more miso, noodles and vegetables. It's always a bit of a trip down memory lane when I go in there as I spent 18 months living in Japan and then another six months travelling around Thailand and Malaysia, so I see all these wonderful foods and reminisce. Japan holds a particular place in my heart as I have many friends still there and the food from Japan has to be my favourite type of food. Its simplicity, subtle blend of flavours and elegant presentation never fails to amaze me.

I was lucky enough to live above a sushi shop, and so on many a night the family and I would share sake, green tea and laughter as we battled the language barrier. In amongst this, I learnt some of the cooking skills that Japanese women take for granted and I would share some insights into Kiwi life and food. I was also lucky enough to have lessons in Japanese cooking from one of the sushi chefs there. Becoming a sushi chef takes years of training and dedication and they are trained in all aspects of food and food presentation, so it hardly skimmed the surface, but I did take away some valuable skills.

Miso soup and sushi would have to be my favourite Japanese foods, but sukiyaki comes a close second. It is not something a Japanese housewife would cook frequently at home and is considered somewhat of a luxury meal, but it is uniquely Japanese with its flavours. It is basically a one pot meal with beef, vegetables and rice noodles cooked in a sweet soy sauce broth. Raw beaten egg is traditionally used as a dipping sauce but it can be enjoyed without it. It is also traditionally served with a bowl of white rice too.

I tend to use whatever vegetables are in season here, as fresh Japanese vegetables out of season are impossible to come by in this little town! I usually grow shungiku but not at this time of year, so I used pak choy. And shiitake mushrooms are hideously expensive, so I just used ordinary old button mushrooms. I threw in carrots as the kids love them, and brussel sprouts for Tony as he is a fan of them...(the only person I have ever met that likes that vegetable!). I just throw everything in my wok at the table. Half the fun is the novelty of dining like this.

Sukiyaki

Broth

1-2 cups of dashi broth

3-4 tablespoons sugar

5 tablespoons of soy sauce

3 tablespoons mirin

2 tablespoons sake

Ingredients

750 grams well marbled beef, (eg sirloin) cut into paper thin slices

green onions, sliced diagonally into 4cm lengths

1 cake firm tofu, cut into large cubes

1 bunch shirataki (fine rice noodles), boiled for 3 minutes first, then drain

1 bunch shungiku (chrysanthemum leaves), or spinach or watercress or similar green vegetable

shiitake mushrooms

Combine broth ingredients in the wok. Once it starts to boil, add some of the meat and vegetables. As it cooks, diners can help themselves to whatever they want, dipping the food into individual serving bowls of beaten egg before eating. Add more meat and vegetables as the meal progresses. And, of course, chopsticks are a must!

Sticky Brown Sugar Buns

Was perusing one of my Foodtown magazines last night trying to find some inspiration for a meal and I spotted some delectable looking sticky buns that would make a great after school snack for the kids. Chelsea buns are one of my favourite sticky buns and I have great memories of a shop in Takapuna, Auckland that used to make the most scrumptious buns that oozed brown sugar, raisins and sweetness. I used to go there after nursing school several times a week with a couple of friends. We would each get a sticky bun then wander down to the beach and slowly savour each mouthful. The scavenging seagulls were always very hopeful we would throw them a crumb or tasty morsel, but they were always out of luck! I have never found another bakery that can make them just so, but these buns come a very close second and certainly stirred up memories from a few years ago.

They really are very simple to make. I just threw all the ingredients in my stand mixer and let it do all the hard work. Let it rise for a couple of hours, the rolled it out and smothered the dough in dried raisins and sultanas, brown sugar and butter. Rolled it up and then sliced it into 12 pieces.

I then let the dough rise for another hour or so. I cheated and heated up my oven then let the tray sit in there, so the buns could rise. Time was getting on, and I knew those hungry kids would be off the bus soon flinging open the cupboards and looking for food. The buns were soon in the oven and the smell of baking buns and cinnamon was filling the house. Yum!

While they were still warm I drizzled some a thin icing over the buns. I just mixed half a cup of icing sugar and a little water and spooned it over. If you want a crispier icing, then leave the buns til they are cooler. However, I like the softness of the icing all melted into into the buns.

Sticky Brown Sugar Buns

Dough

3 and a half cups high grade flour

2 tablespoons sugar

50g softened butter

3 teaspoons Surebake yeast

1 teaspoon salt

1 egg

275mls milk, warmed for 20 seconds in microwave

Make the dough using a breadmaker or a stand mixer. If using a mixer, mix on low speed for 10 minutes using the dough hook.

Spray the dough and bowl with oil and leave in a warm place until doubled in size. Cover with plastic wrap.

Tip onto lightly floured bench and roll out to about 25cm x 35cm rectangular shape.

Mix together:

50g butter, softened

1/2 cup brown sugar

1 teaspoon cinnamon

Spread over the bread dough then sprinkle with 1 cup mixed dried fruit (sultanas, raisins, currants etc).

With longest side facing you, roll up the dough into a log shape, pinching it to seal. Cut the dough into 12 even sized pieces and place them onto baking tray. Spray with oil, cover with plastic wrap and leave to double in size.

Preheat the oven to 190 degrees Celsius. Bake for 15-20 minutes until golden brown and hollow sounding. Transfer to cooling rack and drizzle with icing if desired.

Source: Foodtown magazine June/July 2008

ENJOY!!

Chocolate Chunkers

Okay I think I have found the winner! Forget about making any more on my list! This is undoubtably one of the most divine cookies I have ever tasted. Chocolately, with hunks of chocolate, the sharpness of cranberries and the crunch of brazil nuts. Certainly not a cookie to make if you are on a budget, but money, schmoney when it comes to this chocolate treasure!

Dorie uses raisins and peanuts in her cookies, but I decided to use brazil nuts and cranberries, which give a little bit of a contrast to the sweetness of the cookie.

Chocolate Chunkers

⅓ cup all purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
3 tablespoons unsalted butter, cut into 3 pieces
6 oz bittersweet chocolate, coarsely chopped
1 oz unsweetened chocolate, coarsely chopped
2 large eggs, at room temperature
⅔ cup sugar
1 teaspoon pure vanilla extract
6 oz semisweet chocolate, chopped into chunks, or 1 cup store bought chocolate chips or chunks
6 oz premium quality milk or white chocolate, chopped into chunks, or 1 cup store bought chocolate chips or chunks
1½ cups coarsely chopped nuts, preferably salted peanuts or toasted pecans

1 cup moist, plump raisins (dark or golden) or finely chopped moist, plump dried apricots.

Sift together the flour, cocoa, salt and baking powder.

Set a heat proof bowl over the saucepan of simmering water and add the butter, bittersweet chocolate and unsweetened chocolate. Stir occasionally until just melted. It should be smooth and shiny, but not so hot that the butter separates. Remove bowl from the heat and set to cool.

Beat eggs and sugar with a mixer on medium high speed for about 2 minutes, until they are pale and foamy.

Beat in the vanilla extract.

Add melted chocolate and butter with mixer on low speed.

Add dry ingredients. Mix until dough is just combined, then add the semisweet and white chocolate chunks, nuts and raisins. Dough will be very chunky!

Drop tablespoons of dough onto baking sheet about 2” apart and cook at 180° C (350° F) for 10-12 minutes. The top of the cookies will look crunchy, but inside will be soft.

Source: Dorie Greenspan "Baking, from my house to yours".