Cheddar Biscuits, Inspired by Red Lobster

This is an ispirational recipe from Red Lobster’s Cheddar Biscuits, from Myself as well have not had Red Lobster biscuits in awhile. I cant wait to make theses and give my review.

Cheddar Biscuits (Like Red Lobster’s)

cheddarbiscuits-thumb.pngWonderful, cheesy biscuits that are quick to make for any meal, reminiscent of those other famous biscuits.

Cheddar Biscuits


2 cups all-purpose flour (unbleached or regular)
3 tsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1/3 cup butter, cold, cut into chunks
2 Tbsp. canola or vegetable oil
1 heaping cup grated cheddar cheese (sharp flavoured is best)
1/2 – 2/3 cups milk

3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped


Preheat oven to 400° F.

In a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine). Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn’t be sticky, just moist enough to hold together).

Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.

When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.

Makes one dozen biscuits.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings


Cheesecake stuffed Strawberries

I saw this recipe for the first time on and fell in love. Trying new foods is another adventure for me and my stomach. I must try.

Cheesecake Stuffed Strawberries:

1 pound large strawberries

8oz. block cream cheese – soft

3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling)

1 teaspoon vanilla extract (or use almond, lemon, etc. )

Graham cracker crumbs


Rinse strawberries and cut around the top of the strawberry.  Remove the top and clean out inside with a paring knife if necessary.  I found most of the strawberries already had a nice hollow center so that step was not necessary. If you want to stand your strawberries upright (like in the picture) slice a bit off the bottom. One strawberries are prepped set aside.

Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. Add cream cheese mix to piping bag and fill strawberries.  Once strawberries are filled dip the top in graham cracker crumbs.  Devour and fall in love.

You could also drizzle or dip strawberries in chocolate if desired.

Sassafras Root

OMG! if I were to drink any tea in the world it would be SASSAFRAS. I love love it! Move over Lipton! My dad makes it every time he finds the root. I dont know what health benefits it has, but I do know It works wonders when I have sore throat.  I am a lover of essential oils and I must find out more about its oil properties and info. 🙂

Sassafras Root:

Sassafras Bark and Powder Profile

Also known as

Sassafras albidum


Sassafras is a sturdy tree found in the bayous of Louisiana. When the tree is young, its leaves are shaped like “mittens,” sometimes with two “thumbs.” As the tree matures, sometimes reaching a height of 100 feet (30 meters) and a trunk diameter of up to 6 feet (200 cm), the leaves grow more rounded, free of indentation. Sassafras tea, made from the root bark or just the bark, has been drunk for over three centuries in the lower Mississippi valley. Sassafras bark oil is used to flavor medicines and candy and in some perfumes.


Alpha-pinene, anethole, apiole, asarone, beta-sitosterol, boldine, caryophyllene, elemicin, eugenol, mucilage, myristicin, reticule, safrene, safrole, tannins, thujone.

Parts Used

Bark, Root Bark.

Typical Preparations

Almost always found as a beverage or tea. The essential oil is more difficult to find and use because its trade is heavily regulated.


The traditional use of sassafras tea in herbal medicine is to help the immune system recover from a bout with poison oak or sumac, especially when the leaf has been chewed and peri-anal inflammation has resulted. Sassafras tea is also used to induce sweating to break a fever, and in douches to relieve inflammation caused by urinary tract infection in women. The essential oil is applied to the scalp to treat lice. The tea of Sassafras should only be adminsitered by someone qualified in the use of this material, and the novice should abstain from experimenting with Sassafras as an internal medicine.


The essential oil in sassafras bark contains traces of safrole, a toxic chemical, and its use as an oil is greatly cautioned. Sassafras bark is not to be used while pregnant. When used as a tea it is should only be administered by someone familiar with the appropriate use of this substance and only for brief periods of time. The FDA strictly prohibits the use of Sassafras bark and oil in food products. Its internal use is not recommended.


Recipe for Whole Wheat Orzo and Grilled Vegetable Salad with Feta, Olives, and Herbs

So far, this Whole Wheat Orzo Salad is my favorite new salad recipe this summer!
I’m becoming just a little infatuated with whole wheat orzo.  I first tried it last year in a very tasty salad with tomatoes, Kalamata olives, and feta, and I’ve already made the salad featured in this post three times and gobbled it up each time.  If you’re not familiar with orzo, it’s a tiny pasta shaped similar to rice but slightly bigger.   It’s often used in soups and pilafs, but it’s also a perfect pasta salad ingredient because it letts the pasta take a supporting role and puts the spotlight on the other ingredients.  Orzo is made with wheat, but for a gluten-free alternative I think brown rice would also be great in any salad that uses orzo.

I loved orzo long before knew about the South Beach Diet, but I only discovered whole wheat orzo last year.  In Salt Lake I can find both DeLallo Organic Whole Wheat Orzo and Rice Select Whole Wheat Orzo at Whole Foods.  If any readers have seen whole wheat orzo in other stores, let us know in the comments where you’ve found it.
Cook the orzo until it’s barely al dente (follow package directions for cooking time) and then drain and let cool.
Cut the zucchini and red bell peppers into fourths and brush with olive oil and Italian seasoning.  (I used Penzeys Pasta Sprinkle, which has sweet basil, Turkish oregano, thyme, and garlic.)
Grill the vegetables on high until they are cooked, but still slightly crisp, about 10-15 minutes.  Turn several times to get lots of grill marks.  Let vegetables cool for a few minutes.

Slice the green onions and chop the herbs.  (I used a combination or oregano and basil and increased the amount of herbs.)

Whisk together olive oil, red wine vinegar, Dijon, and dried oregano to make the dressing.

When the vegetables are cool, you should be able to pull the skins right off the red bell peppers (the skins are on the right.)  Cut peppers and zucchini into bite-sized pieces.
Put the zucchini and peppers into a bowl large enough to hold all the salad, add about 1/3 of the dressing, and stir so the vegetables are all coated with dressing.

Let the vegetables marinate in the dressing while you slice the olives in half and crumble the Feta.

Stir in the orzo, green onions, and herbs and add just enough dressing to moisten the salad.

Then gently stir in the olives and crumbled feta.  Season salad to taste with salt and fresh ground black pepper and serve room temperature or slightly chilled.

Whole Wheat Orzo and Grilled Vegetable Salad with Feta, Olives, and Herbs
(Makes about 6 servings, adapted from a recipe by Pamela Anderson for Fine Cooking.)

1 cup whole wheat orzo, cooked according to package directions
2 small zucchini
1 large red bell pepper
olive oil, for brushing vegetables
Italian seasoning or other dried herb seasoning (I used Penzey’s Pasta Sprinkle)
1 can black olives, drained and cut in half
1/4 cup thinly sliced green onions
2 T chopped fresh basil
2 T chopped fresh oregano
(or use 4 T chopped fresh herbs of your choice such as parsley, mint, thyme, or chives)
1 can  black olives, drained and cut in half  (6 oz. drained)
1/2 cup Feta cheese, crumbled

Dressing Ingredients:
1/4 cup olive oil
2 T red wine vinegar
1 T Dijon mustard
1/2 tsp. dried oregano


Preheat grill to high.  Cook orzo according to package directions, being careful not to overcook.  Drain and let cool while you prep other ingredients.
Cut the zucchini and red bell pepper lengthwise into fourths and remove seeds and stem from pepper.  Brush the vegetables on both sides with olive oil and sprinkle with dried herb mix.  Turn the grill down to medium-high, then grill vegetables until they are cooked, but still slightly crisp, about 10-15 minutes.  I turned them several times so I had grill marks on all the sides.  Remove vegetables and let them cool.
Thinly slice green onions and chop fresh herbs.  Whisk together the olive oil, red wine vinegar, Dijon, and dried oregano to make the dressing.
When vegetables are cool enough to handle easily, pull the skins off red peppers.  (They should come off fairly easily, but no worries if some of the skin stays on.  You can put the peppers in a bowl and cover it with cling-wrap to “steam” them if you want to be sure you get all the skin off, but I didn’t have any trouble removing it without doing that.)  Cut the zucchini and pepper into bite-sized pieces and put into a plastic bowl large enough to hold all the salad ingredients.  Add about 1/3 of dressing and stir so all the vegetable pieces are coated with dressing.
Let the vegetables marinate while you drain olives, cut them into half, and crumble the feta.  Add the cooked orzo, green onions, and herbs to the vegetables and add enough dressing to moisten all ingredients.  (You may not need all the dressing.)  Gently stir in the olives and crumbled feta.
Serve at room temperature or slightly chilled.  This salad will stay good in the fridge for several days, but only if you’re able to stop eating it!

South Beach Suggestions:
This salad is loaded with low-glycemic ingredients, but to make it more suitable for phase 2 or 3 of the South Beach Diet I used whole wheat orzo and slightly decreased the amount of pasta in proportion to the other ingredients.  This recipe isn’t particularly low in fat, but other than the Feta cheese, it is what is considered to be “good fat” for the South Beach Diet.

More Salads You Could Make with Whole Wheat Orzo:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Whole Wheat Orzo Salad with Tomatoes, Kalamata Olives, Feta, and Herb Vinaigrette from Kalyn’s Kitchen
Cherry Tomato Orzo Salad from Simply Recipes
Cold Curried Orzo Salad from The Perfect Pantry
Greek Orzo Salad from My Baking Addiction
Lemon Orzo Salad with Asparagus, Spinach, and Feta from Two Peas and Their Pod
(Want even more recipes?  I find these recipes from other blogs using Food Blog Search.)   counter customizable free hit

Candied Yams

Right now my mouth is watering for some good candied yams. My mom so called made some but they were just not the way I wanted them made. I need a recipe.

Candied Sweet Potatoes Whole Sweet Potatoes1/3 Cup Brown Sugar1/4 Cup Granulated Sugar1/4 Cup Maragine1 Tbsp Vanilla Abstract1 Tsp Lemon Abstract

Bacon And Cheddar Macaroni & Cheese

Bacon and Cheddar Macaroni & Cheese

Mother’s Best by Lisa Schroeder with Danielle  Centoni; Taunton Press (2009) Photographs by Ellen  Silverman

Bacon and Cheddar Macaroni & Cheese




Did you change this recipe up a little? We want to know!  Share it with us by adding your special Twist.

A twist is a way to share your own spin on our  recipies!

Submit your own twist!Give your twist a nameWhat did you do differently?What did you do differently?

Add  Your  Twist


1 teaspoon                    kosher salt,  plus more for salting the pasta water 2 cups                      firmly packed  shredded sharp Cheddar cheese  (about 1⁄2 pound; Love Note 3)
1 pound                    fusilli (corkscrew)  or other pasta, preferably De Cecco 1/4 teaspoon                      freshly  ground black pepper
3/4 poundbacon,  diced (about 1 cup cooked; Love Notes 1 and 2) 1/2 cup                      sour cream, for  garnish
3 cups                    heavy cream 1/2 cup                      thinly  sliced scallions, (white and green parts), for garnish

                  Yield:                                4-6                Servings


Prep:                  5 min                Total:                  30 min (Quick)

                      Try Kitchen View!                                      Take your computer to the kitchen and view this  recipe full-screen, with step-by-step directions.

                    Enter Kitchen View               

  • 1Bring a medium (6- to 8-quart) pot of water to a boil. Salt it generously (it  should taste like the sea). Stir in the pasta and cook according to the package  directions. Drain (but don’t rinse, or you’ll rinse away starches that will help  thicken the sauce) and return to the empty pot.
  • 2Meanwhile, place a large (12- to 14-inch) sauté pan over high heat for  several minutes. When hot, add the bacon and sauté until browned and crispy  (lower the heat to medium-high if necessary to prevent scorching), about 5  minutes. Remove the pan from the heat and, using a slotted spoon or spatula,  remove the bacon from the pan and drain on paper towels.
  • 3Pour off the fat from the pan (into a metal can or heatproof cup, not down  the drain or you’ll potentially clog your pipes) and return the pan to  medium-high heat. Add the heavy cream and bring to a boil, scraping up any  browned bits from the bottom of the pan. Lower the heat to medium and continue  to simmer until the cream is reduced slightly, about 3 minutes.
  • 4Add the Cheddar cheese and bacon. Stir well and cook over medium-high heat,  stirring now and then, until the cheese has melted and the mixture thickens,  about 3 minutes. Season with the salt and pepper.
  • 5Stir the sauce into the cooked and drained pasta in the pot. Place over  medium heat and simmer for 1 to 2 minutes to thicken the sauce and allow the  pasta to absorb the flavors,  stirring now and then.
  • 6Serve in individual bowls topped with a dollop of sour cream and a sprinkle  of sliced scallions.
  • 7Variation: Lorraine Mac & Cheese: You can easily change  up this recipe by using the classic flavors of a quiche Lorraine for  inspiration. You just have to add caramelized onions and substitute Swiss cheese  for the Cheddar.
  • 8Pour off all but 2 tablespoons grease from the cooked bacon. Add 2 cups of  finely sliced yellow onions and sauté over medium heat until soft, brown, and  caramelized, about 20 minutes. Pour in the 3 cups of cream and continue with the  recipe (step 3), substituting firmly packed shredded Gruyère or Swiss cheese for  the Cheddar.
  • 9If you have cooked, crumbled bacon and caramelized onions on hand, the recipe  is even easier. When stirring the cheese into the reduced cream, just add 1 cup  bacon crumbles and 1⁄2 cup caramelized onions, too. Then proceed with the  recipe.
  • 10Love Notes: At Mother’s, we prepare a lot of our components  in large batches ahead of time, like the bacon crumbles in this recipe. It’s a  real time-saver, and a good idea for home cooks, too. To make things easier, try  fitting the work into a recipe you’re already cooking, like this one. That way  you’re not getting pots and pans dirty just for the heck of it. For example,  cook twice the amount of bacon and save the rest in the fridge or freezer for  salads, scrambles, or sandwiches.
  • 11Dicing slippery, floppy bacon is tough—unless you firm it up with a 10- to  15-minute stint in the freezer. Stack the strips to make the job go even  faster.
  • 12Avoid preshredded cheese. It may seem like a time-saver, but much of the  cheese’s flavor has dissipated, and the starchy coating on the outside will  interfere with the sauce.



Read More

Sign up for iVillage Special Offers

Snickers Caramel Cheesecake by:

Snickers Caramel Cheesecake Cookies

2 Cups chopped Snickers Bars

2 1/2 Cups graham cracker crumbs

2 Tablespoons granulated sugar

5 Tablespoons melted butter

2 8oz packages softened cream cheese

1 Cup granulated sugar

2 eggs

1 Tablespoon pure vanilla

3 Tablespoons caramel sauce

1.  Preheat oven to 350 degrees F.  Place chopped Snickers Bars into a bowl, set aside for now.  Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine.  Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides.  Bake for 5-6 minutes or just until browned.  Remove from oven.

2.  In  a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy.  Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula.  Beat in caramel sauce until well combined.  Pour about 1/4 Cup of cheesecake mixture over each baked crust then top evenly with chopped Snickers.  Bake for 23-26 minutes or until cheescake edges are just starting to brown and centers are nearly set.  Remove and let cool completely.  While still warm, loosen all edges with a plastic knife to make for easier removal from pan.  Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

12 individual cheesecakes

Tofu Recipe

I found this recipe on and thought it was a really easy recipe to cook my very first tofu meal. I have always wanted to find a meat alternative and cannot wait to give it a try!

Tofu Love


Whenever anyone tells me they don’t like tofu, I simply say, “Yes, you do.  You just don’t know how to cook it.”

It’s okay.  I don’t mean anything offensive by that.  If it makes you feel better, I haven’t the slightest idea how to cook a pot roast.  My grandmother is so ashamed.

Soy allergies or sensitivities aside, I challenge anyone to make tofu this way and not like it.



The first step is draining and pressing your tofu.  I always use extra-firm, organic tofu.


To press it, you can use the method described here or you can buy a tofu press.  And trust me, once you start making tofu this way, you’ll probably want a press.

If you haven’t already sliced the tofu before pressing it, once it’s pressed and the moisture drained off, you’ll want to then slice the tofu into slabs, about a half an inch thick.


Next, you’ll want to marinate the tofu, and what you choose to marinate your tofu in totally depends on how you are going to serve it.  Straight from the pan to your mouth is a viable option.

But there are others.


Spicy Tofu Soft Tacos

Print this recipe!

Makes 6-8 tacos


  • 2 T. soy sauce, tamari or Bragg’s Aminos
  • juice of one lime
  • 1 T. agave or maple syrup
  • 1 T. water
  • 1 t. garlic, minced
  • 1 t. chili powder
  • 1/2 t. cumin

Soft tacos:

  • One 14 oz. package organic, extra firm tofu (drained and pressed and cut into slabs)
  • 6-8 whole wheat soft taco-size or corn tortillas
  • 2 c. shredded cabbage
  • 1 batch Almost Chipotle Guacamole or 1/2 c. other guacamole
  • 1/2 c. prepared salsa


Prepare your marinade in a large container with a sealable lid by whisking together all ingredients.



Carefully add your tofu.


And even more carefully, place the lid on the container and give it a gentle toss.  We aren’t making tofu scrambles, although those are also delicious.


I like to marinate my tofu for as long as possible, even overnight.  Store the container in the fridge and take it out every time you go to get Lulu a pickle, give it a good shake and put it back in.

After at least a couple hours, your tofu should be evenly coated and will have absorbed most of the liquid.  Plus, you’ll need to go the store for more pickles.


Preheat the broiler and coat a baking sheet with cooking spray or a light mist of oil.

Arrange tofu slices on the baking sheet.


And drizzle any remaining marinade over the top.


Broil the tofu on one side for 5-6 minutes, flip the tofu over and return it to the oven to broil for an additional 5-6 minutes on the opposite side.


The texture is phenomenal.  The tofu gets crisp on the outside and is dense and chewy on the inside.  It isn’t soggy or mushy in the least.


To construct your tacos, slice the tofu into strips and prepare your guacamole.


I like to crisp up my tortillas in a dry skillet over medium high heat for a few minutes on each side.

They get a nice little crunch to them, which I guess defeats the purpose of them being “soft” tacos, if you’re picky about that kind of thing.  If you are picky, you probably aren’t making tofu.  But you should be.


Fill your tortilla with a scoop of guacamole,


and top it with some strips of broiled tofu.


Add salsa and a handful of shredded cabbage and serve.







Homemade Candy Bars

I always womdered how I could make my own candy snicker bar, but I had trouble finding nougat or learning how to make it. I have not tried this yet but wated to save it and come back to it.

How to Make Homemade Candy Bars (Resolution Breaker)

If you’re like most people, you probably started off the year with a whole list of resolutions: more sleep! Less coffee! More exercise! Less television! More vegetables! Less sugar!

That’s commendable, truly it is. But one cannot live on celery and carrot sticks and treadmill-pounding alone. Besides, it’s been a whole week now! You deserve a reward! Allow me to tempt you with these…


I call them “Resolution Breaker Candy Bars,” and if you’re absolutely wedded to your healthy eating habits, stop reading now before it’s too late…

Still here? Good! These homemade candy bars are so tasty, they’re worth the extra time at the gym or handfuls of spinach in the salad. Each chocolate bar is jam-packed with peanut nougat, creamy caramel and salty peanuts, for a taste that’s just like your favorite candy bar.


Resolution Breaker Candy Bars

yield: about 20 bars

  • 24 ounces chocolate candy coating
  • 1/2 stick (2 oz) butter
  • 1 cup granulated sugar
  • 1/4 cup evaporated milk
  • 1 jar (7 oz) marshmallow creme or fluff
  • 1 tsp vanilla extract
  • 1/3 cup peanut butter, creamy or chunky
  • 14 oz soft caramels, unwrapped
  • 1.5 cups roasted, salted peanuts


To make it easier to remove and cut the bars, line a 9×13 pan with aluminum foil.

Melt the candy coating and spread a very thin layer on the foil. Don’t use much–maybe1/2 cup total. This is just to keep the nougat from sticking and make the homemade candy bars easier to dip. Refrigerate the pan to set the coating while you prepare the rest of the filling. The bowl of melted coating can stay at room temperature until you’re ready to use it again.


Most nougat recipes are pretty complicated and involve whipping egg whites into a meringue and using a candy thermometer to boil a sugar syrup. Not this one! I’ll show you a quick and easy way to make a nougat filling for homemade candy bars that tastes just as good as the complicated ones.

In a medium saucepan, combine the butter, granulated sugar, and evaporated milk. Place the pan over medium-high heat and stir frequently until the butter and sugar dissolves. Meanwhile, make sure the peanut butter, marshmallow creme, and vanilla extract are measured out and are nearby, so you can grab them as soon as you need them.


Bring the mixture in the pot to a boil, and boil it for four minutes, stirring constantly to keep it from scorching. During this time it should go from light and liquidy to darker and more syrupy in color and texture.


After four minutes, immediately remove the pan from the heat and stir in the peanut butter, marshmallow creme, and vanilla extract. Stir it in quickly, before the sugar syrup starts to harden and crystallize. Once it’s mixed in it should be a light beige color and a fluffy texture.


Scrape the peanut nougat on top of the chocolate layer in the pan, and spread it into a smooth, even layer. Refrigerate the pan to cool the nougat down while you prepare the caramel layer.


And by “prepare,” I really mean “microwave,” because this recipe is all about shortcuts and efficiency.

Place the unwrapped soft caramels in a microwave-safe bowl and add a spoonful or two of water or cream. The exact amount kind of depends on how soft your caramels are to begin with–if your caramels are difficult to bite through, you’ll want to add several spoonfuls to loosen them up and make the caramel in the candy bars soft and silky. However, if they’re already quite soft, just a tablespoon of water or cream should do the trick.


Microwave the caramels in 30-second bursts until melted, stirring after every interval. It should take 1-2 minutes to get them liquidy and smooth.

Add the salted peanuts and stir until the peanuts are completely coated with caramel.


Spread the peanutty caramel (or caramelly-peanuts) on top of the peanut nougat. If it’s difficult to do with a knife, you can wet your hands and use your hands to press them into an even layer. And remember, sweets are an art, not a science, so it’s fine to have some variations and imperfections.

Refrigerate the pan to set the caramel, for about 45 minutes. It doesn’t need to be rock-hard (in fact, that makes it more difficult to cut) but it should be set enough to not ooze when you cut into it.


Once set, remove the candy bars from the pan using the foil as handles. Use a large sharp knife sprayed with nonstick spray to cut the tray into small bars. If you want to make them close to average candy bar size, cut the tray in half lengthwise, then cut each half in about ten 1-inch intervals, for a total of 20 homemade candy bars.


And now to finish the masterpieces! Check on your candy coating: if it has started to set, microwave it again until it is smooth and fluid.

Use forks or dipping tools to dip each candy bar in the coating until completely covered, then tap the fork against the lip of the bowl so excess coating drips off. The chocolate layer on the bottom of the bars should make it pretty easy to dip these candy bars.

Set the dipped bars on a sheet of waxed paper to cool and harden completely, or put them in the refrigerator to speed the process along.


Once they’re set, your homemade candy bars are ready to eat! Keep them at room temperature so the nougat and caramel stay soft and luscious. If kept in an airtight container, they’re good for at least a week, although I can’t believe they’d really last that long without being eaten.


My apologies to your New Year’s Resolutions, but these homemade candy bars are just too good not to share. Besides, there’s always next year!