Baked eggs in acorn squash

     I joined Weight Watchers earlier this year and have had good success with it so far.  It's been difficult being at home and having access to my kitchen 24/7 and not baking/eating all of the fattening foods that's at my fingertips.  In light of this, I have been looking for healthier recipes and so made a modified version of Weight Watchers' Baked eggs in acorn squash with roasted peppers & dill based upon what I had in my house.

Baked eggs in acorn squash (modified from https://www.weightwatchers.com/us/recipe/baked-eggs-in-acorn-squash-with-roasted-peppers-and-dill/5bbe3f7c87c9820047f4c0d4)

Ingredients:

Two small acorn squash, halved lengthwise, seeds removed
Cooking spray
Kosher salt
Black pepper
Everything but the bagel seasoning
4 eggs
Shredded mozzarella cheese, enough to cover the top of each acorn squash half

Procedure:

1) Preheat oven to 425ºF. Line a baking sheet with parchment paper.
2) Cut a thin slice off bottom of each squash half so it sits flat. Place squash halves, cut side up, on prepared pan and coat with cooking spray; sprinkle with salt, pepper, and everything but the bagel seasoning. Roast until squash are just tender and a paring knife can pierce flesh without much resistance, about 25 minutes.
3) Crack an egg into each baked acorn squash half. 
4) Return squash to oven; bake until eggs are set to your liking, about 15 minutes for a still-runny yolk and up to 20 for a set yolk. Sprinkle each with mozzarella and serve immediately.


  This was an easy, quick, nutritious lunch.  I liked the salty addition of the Everything but the Bagel seasoning.  A quick note (and one that may not be obvious if you're not used to eating squashes): the outside skin is not really edible but is quite easy to peel off.  I am finding that I like squashes more than I realized; I will definitely have to continue to play around with squash recipes!

Banana nut bread

Banana nut bread

  Spending all of this time at home during the pandemic has really made me itch to bake.  It took a few days to find all of the ingredients (flour and eggs are in high demand right now), but I thought it would be lovely to make some banana bread using some bananas that my housemate was going to toss out.

Banana Nut Bread (from Mark Bittman's How to Cook Everything)

Ingredients:

8 tablespoons (1 stick) butter, plus some for greasing the pan
1 1/2 cups (about 7 ounces) all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup grated dried unsweetened coconut

Procedure:

1) Preheat the oven to 350°F.  Grease a 9 x 5 inch loaf pan.
2) Mix together the dry ingredients.  Cream the butter and beat in the eggs and bananas.  Stir this mixture into the dry ingredients; do not mix more than necessary.  Gently stir in the vanilla, nuts, and coconut.
3) Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned.  A toothpick inserted in to the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most.  Do not overcook.  Cool on a rack for 15 minutes before removing from the pan.  To store, wrap in waxed paper.

My banana nut bread.  You can see the coconut and the
pecans inside every loaf. Mmmm...

  This banana nut bread was extremely addicting and amazingly delicious (especially when served warm and fresh)!  Oh my goodness, I could not stop eating it!!!  Unfortunately, I couldn't get the middle top part to cook all the way through but didn't want to overcook it, so the middle slices were a little under-cooked toward the top.  I didn't care and scarfed it all down anyways.  I'm not usually a fan of bananas (although I knew that I liked banana nut bread), but even I was surprised at how much I savored this dish.  You've been warned!

St. Patrick's day feast

  This has been a blog I've been meaning to do for a while, but have been distracted with all of the repercussions from the COVID-19 pandemic.  However, as a person of Irish-American descent, I still love to celebrate St. Patrick's day and had been preparing for this day for weeks.  Here are the delicious foods we enjoyed on this day (and the days afterwards).

Homemade corned beef

How to corn your own beef (from Julia Child's The Way to Cook)

Notes: Brisket is the traditional beef cut, but it's not the only one. Boneless chuck, such as the eye roast, which contains the continuation of the rib eye, is another choice.  However, I really prefer either the top or bottom round because it slices up into neat chic pieces.

Timing: 2 weeks minimum for the cure to take place.

Ingredients (for a 12 pound piece of beef):

A fully trimmed boneless 10 to 12 pound top or bottom round of beef (or the eye round, boneless chuck, or brisket)
1 1/3 cups coarse (Kosher) salt
1 Tbs cracked peppercorns (pound whole corns to crack them)
2 tsp allspice
2 tsp thyme
1 tsp paprika
1 tsp sage
bay leaf, ground or crumbled

Special equipment suggested: A heavy duty plastic bag roomy enough to hold the meat comfortably; a pan to hold it; a pan and weight to cover the meat.

Procedure: 

1) Mix all of the seasonings together in a bowl
2) Place the meat in the plastic bag and rub the seasonings all over it.  
3) Press as much air as possible out of the bag, then tie it securely closed and set it in a pan or bowl.
4) Place it in the refrigerator, where the temperature should remain between 37 and 38 degrees Fahrenheit.
5) For the first two days of the cure, keep it covered with the second pan and weight.  Within a few hours, red liquid will exude in the bag- the cure has begun.
6) Once a day, without opening the bag, massage the meat with its juices and spices, and turn the bag over.  (Julia notes that she puts a sign on her refrigerator to remind her).
7) In two weeks, the cure is done, and the special flavor has been achieved.  The beef will now keep several months under refrigeration, but turn it every several days to be sure all is well.  If you've a large piece, you may want to cook only part of it and leave the rest in the cure.
8) De-salting (24 hours or longer).  Before cooking the beef, wash off the salt cure and soak the meat in a large bowl of cold water, changing the water 2 or 3 times.  As the salt leaves the flesh the meat softens and, when thoroughly de-salted, it will feel almost like fresh beef- cut off a snippet and taste it to be sure.  De-salting may take 2 to 3 days if the meat has cured a number of weeks.  Note that as soon as the beef is de-salted, it is just as perishable as fresh meat- keep it refrigerated and cook it soon.

Katie's notes:

12 pounds of beef is A LOT.  We ended up getting about half that size and it fed us for like a solid week afterwards!  We also delayed a little in getting the cure started, and so it only cured it for 13 days rather than the recommended minimum of 2 weeks.  Fortunately, it still turned out delicious!! 

  This is an amazing recipe and I've made it on at least three different St. Patrick's days now.  This makes the best corned beef I've ever had!  Yum yum yum!  We ended up cooking it in our Instant Pot (using this recipe as our base), but since I didn't actually cook the corned beef (Scott did, bless his heart), I can't blog much about it.

Irish brown bread

Served with Irsih Kerrygold butter, of course!

Irish Brown Bread (recipe from our Airbnb host in Cork, Ireland)

Total time: 1 hour, 40 minutes
Prep time: 20 minutes

Ingredients:

350 g whole wheat flour
50 g plain flour
50 g porridge oats (I used rolled oats)
pinch of salt
2 tsp bread soda (baking soda)
2 large eggs
1 tsp sunflower oil (I used vegetable oil)
500 mL buttermilk

Procedure: 

1) Preheat the oven to 325° F.
2) Put the flours, sieved bread soda, salt, and porridge oats into a large mixing bowl and mix them well.
3) In a separate bowl, beat the eggs together with the oil and add to the dry mixture.
4) Net mix in the buttermilk and get the mix to a "sloppy" consistency.
5) Pour into a 2 lb. loaf tin and smooth the top of the bread with a wet spoon.
6) Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for 1 hour.
7) After the hour has elapsed, remove the bread from the bin and return to the oven to bake for another 20 minutes.
8) Remove from the oven and allow the bread to cool down.
9) This bread stays fresh for about 4 to 5 days.
10) It can be successfully frozen.

  This makes a very good, very hearty bread.  I love that the recipe is written as European recipes are, with all of the ingredients weighed out rather than measured in cups (from what I understand, this is the superior way to do it when you're measuring baking recipes but I'll admit I'd find it hard to make the switch permanently).  It is lovely with some Kerrygold butter, or toasted and served with marmalade.  Yum!

Irish jello shots

Irish jello shots (from https://gizmodo.com/car-bomb-jello-shots-blow-up-your-liver-for-st-patrick-5893474)

Ingredients:

1 1/4 cups of Guinness Stout
1/2 cup Jameson Irish Whiskey
1 cup Bailey's Irish Cream
8 teaspoons (aprox. 4 packets, generally) unflavored gelatin
4 teaspoons granulated sugar
Water

Procedure: 

1. Pour the 1/2 cup of Jameson into a bowl.
2. Sprinkle 4 tsp. (2 packets, generally) of unflavored gelatin onto the whiskey. Let it sit for one minute, and then stir for a minute to help it dissolve.
3. In a separate bowl, pour in 1 1/4 cups of Guinness, then pop it in the microwave for about 80 seconds. Note: microwaves vary greatly in their power levels, so you'll need to adjust it appropriately. You want to get it to about 150 degrees F. You can also do this in a small saucepan, if you prefer.
4. Remove the Guinness from the microwave and add 4 teaspoons of granulated sugar. Stir until sugar is dissolved.
5. Combine the hot Guinness with the whiskey/gelatin mixture and stir until gelatin appears completely dissolved.
6. Pour the mixture into shot glasses, filling them roughly 80 percent of the way (leave room for the next phase), then refrigerate for 1-2 hours or until firm. If you have leftover liquid, pour it into a larger glass.
(Let's pause here for a second and talk about equipment. If you pour it into a standard shot glass, these things are going to look like tiny pints of Guinness, foamy head and all. It's adorable, and it adds a lot of aesthetic value. That said, you're sacrificing convenience for aesthetics, because you'll need an unusually small spoon to dig the shots out. You may want to opt for buy plastic or paper jello shot cups that you can just squeeze into your mouth. I leave that to you. Okay, back to the directions.)
7. Once the dark layer has firmed up, start making the top layer. In a bowl, stir to combine a 1/4 cup of cold water with a 1/4 cup of Bailey's Irish Cream.
8. Sprinkle in 4 teaspoons (aprox. 2 packets) of unflavored gelatin. Let stand for one minute then stir until it is well-mixed.
9. Pour in a half cup of boiling hot water and stir until the gelatin is almost entirely dissolved.
10. Add 3/4 cup of Bailey's and stir for another few minutes to ensure everything is dissolved.
11. Take the shot glasses out of the fridge, pour the creamy layer on top of of the dark layer, filling each glass up to the brim, and then put them back in the fridge for another hour or until firm.

Notes: There's a fair amount of alcohol in these (12-percent ABV. Generally 19-percent is about as high as you can go for jello shots, or it won't set), but because they're small you'll probably get full before you get drunk.

  These jello shots are based off of the not-appropriate/offensively named Irish car bomb drink.  I decided to modify the name slightly for this blog. I had been wanting to make these for a while, ever since we had very similar shots at a St. Patrick's day party at my friend Lyz's house (she of the scotch egg blog post fame).  Since I didn't have a lot of shot glasses (and didn't want to go out and buy any disposable shot glasses both because of the pandemic and not wanting to buy single-use plastic), I just poured the mixture into my very cool mugs leftover from The Tech Interactive's Geektoberfest.  We just ate them with a spoon.  They are delicious and dangerous.  I liked the Bailey's level better than the Guinness level, but I would definitely eat both layers again!  They were a lot of fun to make and even more fun to eat.

Cherry jam

     Last month, I discovered that there are U-Pick cherry orchards in this area.  Considering how much I love cherries (it's a toss up between cherries and strawberries for my favorite fruit), I knew I had to check it out.  After a fun (and relatively short!) time in the cherry orchards, Scott and I ended up picking 11 pounds of fruit!  One of my first thoughts for processing all of those cherries was to make cherry jam, so I looked up a recipe and gave it a go this weekend!

Bing Cherry Jam from http://www.shockinglydelicious.com/blue-ribbon-bing-cherry-jam/

Ingredients:

4 cups pitted and chopped fresh, ripe Bing cherries (about 3 pounds)

½ cup strained fresh lemon juice

5 cups sugar

½ teaspoon unsalted butter

1 (3-ounce) pouch liquid pectin (repeat: liquid pectin)

1 teaspoon pure almond extract

Procedure:

1) In an 8-quart pan, combine the cherries, lemon juice, sugar and butter.

2) Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. Stir in the almond extract.

3) To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving ¼-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.

     The results?  Delicious, but unfortunately it didn't gel at all!  So, I now have six (originally seven) jars of a very good cherry syrup.  Reading the reviews for this recipe, it looks like I am not the only one to have this particular issue.  I think I might try a different recipe next time..

It makes for a very dark "jam"

U-Pick cherry orchard in Gilroy, CA

A Scott hiding amongst the cherry leaves

Showing off some of my delicious pickings

Cherries in the tree

Picking cherries

Chocolate sheet cake for Annette

     One of my co-workers (Annette) is leaving after working at The Tech for nearly five years.  To say thank you and as a parting farewell, I wanted to bake a cake for her.  I (not so sneakily) asked her what kind of cake she liked the best, and she said chocolate.  Not being the hugest fan of chocolate cake, I had a bit of a hard time figuring out which recipe would be the best to feed both her and our other co-workers for her final day celebration.  Scanning through my multiple cookbooks, I decided to go with a chocolate cake recipe from The Complete America's Test Kitchen TV Show cookbook.  I inherited this cookbook from our former boss, so I thought it seemed especially appropriate.

So rich and chocolaty!

Chocolate Sheet Cake with Easy Chocolate Frosting (from The Complete America's Test Kitchen TV Show Cookbook)

Ingredients:

For the Cake:

12 tbsp (1.5 sticks) unsalted butter

3/4 cup dutch processed cocoa powder
1 1/4 cup AP flour
1/2 tsp baking soda

1/4 tsp table salt

8 oz semisweet chocolate, chopped

4 large eggs, at room temperature

1 1/2 cups granulated sugar

1 tsp vanilla extract

1 cup buttermilk

For the Frosting:

1/2 cup heavy cream

pinch table salt

1 tbsp light or dark corn syrup

10 oz milk chocolate, chopped

1/2 cup confectioners sugar

8 tbsp (1 stick) cold unsalted butter, cut into 8 pieces

Procedure for the cake:

1) Adjust an oven rack to the middle position and heat the oven to 325 degrees F.  Grease a 13" x 9" baking pan, then line the bottom with parchment paper.

2) Sift together the cocoa, four, baking soda, and salt in a medium bowl; set aside.  Melt the chocolate and butter in a heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth.  Whisk together the eggs, sugar , and vanilla in a medium bowl.  Whisk in the buttermilk until smooth.

3) Whisk the chocolate into the egg mixture until combined.  Whisk in the dry ingredients until the batter is smooth and glossy.  Pour the batter into the prepared pan; bake until firm in the center when lightly pressed and a toothpick inserted into the center comes out clean, about 40 minutes, rotating the pan halfway through the baking time.  Let the cake cool completely in the pan, set on a wire rack, about 2 hours.  Ruin a small knife around the cake and flip the cake out onto a wire rack.  Peel of f the parchment paper, then flip the cake right side up onto a serving platter.

Procedure for the frosting:

4) Heat the cream, salt, and corn syrup in a microwave-safe measuring cup on high power until simmering, about 1 minute, or bring to a simmer in ta small saucepan over medium heat. 
5) Place the chocolate in a food processor.  With the machine running, gradually add the hot cream mixture through the feed tube; process for 1 minute after the cream has been added Stop the machine; add the confectioners sugar and process to combine, about 30 seconds.  With the machine running, add the butter through he feed tube one piece at a time; process until incorporated and smooth, about 20 seconds longer.
6) Transfer the frosting to a medium bowl and cool at room temperature, stirring frequently, until thick and spreadable, about 1 hour.  Spread the frosting evenly over the top and sides of the cake and serve.

The final product with sprinkles

     This recipe was much easier to make than I thought it would be, although I will admit I did make a huge mess while making it.  I ended up being a little lazy/pressed for time and had parchment paper not only on the bottom of the pan but around the sides as well.  This actually made the cake really easy to remove from the pan (no knife needed!), so I'm glad I ended up doing it that way!  The cake was very rich, chocolaty, dense (but not too dense), luscious, and delicious!  Best of all, Annette liked it (she had two slices when I couldn't even finish one!) and was really appreciative that I made it for her.  We'll miss you, Annette! 

Dolsot Bibimbap

Dolsot Bibimbap

     Years and years ago, Scott and I accidentally discovered the Korean dish dolsot bibimbap (dolsot means stone pot and bibimbap means mixed rice) while looking for a pho place before (or after?) a concert at the Shoreline Amphitheater in Mountain View, CA.  We saw a place called "Sunny Bowl" and mistakenly thought that they serve pho there.  We went inside and found out that, instead of serving pho, this family owned place was Korean, not Vietnamese, and specialized in a delicious dish called bibimbap.  Never having heard of bibimbap before, let alone eaten it, we didn't quite know what to do.  Fortunately, we were helped out by our very nice waitress (the daughter of the owners, if I recollect correctly) and figured out how to order bibimbap and enjoyed it at once.  Scott's favorite part was how the meal was served in a super hot bowl and how he could use that bowl to sear the raw tuna he got in his dish.  I fell in love with the delicious flavors of the dish and the homemade kimchi.  After seeing how much Scott enjoyed it then (and continued to enjoy it every time we went over the years), I thought that it might be nice to try to create this dish home for him.  After discovering that there is a Korean grocery store relatively close to where I live and visiting it on an impulse yesterday, I knew that today was finally the day to make Scott's bibimbap dreams come true.

Dolsot Bibimbap (inspired from a recipe in Cook Korean! by Robin Ha)

Ingredients:

8 oz spinach

8 oz sprouts

4 oz dried fern*

1 medium zucchini

8 oz shiitake mushrooms

1 carrot

salt

1 teaspoon soy sauce

5 teaspoons toasted sesame oil

2 cups cooked sushi rice

4 eggs

bulgogi**

toasted sesame seeds

toasted seaweed, crushed

For the sauce:

1/3 cup gochujang

3 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon toasted sesame oil

Procedure:

1) Soak the dried ferns the night before.

2) Cook the sushi rice.

3) Set a large pot of water to a boil.

4) While water is boiling, start cutting up your vegetables.  Cut the zucchini in half lengthwise and then cut into 1/4 inch pieces.  Remove the stem from the mushrooms and cut them into 1/4 inch pieces.  Cut the carrot into small matchstick pieces.

5) Once the water is boiling, add some salt and separately blanch the spinach, sprouts, and carrot.  When they are done, season them separately with 1/2 teaspoon salt and 1 teaspoon of the toasted sesame oil.

6) Boil the reconstituted ferns.  Drain and cut them into 2 inch long pieces.

7) Saute the ferns with 1 teaspoon of sesame oil and 1 teaspoon of soy sauce.

8) Separately saute the zucchini and mushrooms with salt and a dash of sesame oil.

9) Cook the bulgogi.

10) Cook the eggs sunny side up.

11) Mix the ingredients for the sauce together.

12) Heat up to 4 of the pots over high heat with 1/2 tablespoon water and 1 teaspoon of sesame oil.  Wait until you see the oil shimmering and then add in the rice and vegetables/meat.  When you hear the rice start to pop, lower the heat to medium and cook for 4 more minutes.

13) Add the egg on top and garnish with crumbled seaweed and sesame seeds.  Serve with the sauce.

Katie's notes:

*I wasn't the biggest fan of the dried ferns, and ended up using about half of what I reconstituted by soaking.  The original recipe calls for gosari, the stems of young ferns which are found in the refrigerated grocery store of Korean grocery markets.  However, at the time I went shopping, I didn't find them so bought the dried ones instead.  I think it might have been better with the already prepared ones.

**Bulgogi can be purchased from Korean grocery stores.

Assembling the ingredients

Boiling the reconstituted ferns

Heating up the bowls and getting ready to assemble the bibimbap

Almost ready

Everything is all put together

My not quite as beautiful bowl

Scott's beautiful bowl

Mixing everything together and enjoying!

  This dish did come out delicious.  It was easier to make than I had expected, but it was a pain in the butt with all of the parts of the meal cooking separately and then having to be stored separately.  I didn't get my rice quite as crispy as I would have liked, but I also played it a bit cautious and heated the bowl for two minutes, instead of the recommended four.  I loved the sauce and I loved having this meal with some kimchi on the side.  Thankfully, after all that work, I have enough leftovers to easily have this dish for dinner tomorrow.  Best of all, Scott absolutely loved it and loved me for making it!  Yum!

Scotch eggs

     After going to the Renaissance Faire this year with my friend Lyz, she and I made a plan to visit each other again soon.  Since cooking with friends is always fun, we made a plan to have a cooking date and, inspired by our recent visit, decided to make Scotch eggs.  Scotch eggs, if you've never heard of them, are hard boiled eggs covered by sausage and breadcrumbs and then fried.  They are delicious!  Since one of my favorite book series/show, Outlander, takes place in Scotland, I decided to use my Outlander Kitchen cookbook by Theresa Carle-Sanders for this Scottish recipe.

Scotch eggs from Outlander Kitchen by Theresa Carle-Sanders

Ingredients:

7 large eggs

1/2 cup all purpose flour

1/2 tsp kosher salt

pinch of cayenne pepper

1 1/2 cups panko breadcrumbs

1 1/2 lbs pork sausage 

vegetable oil

Procedure:

1) In a large saucepan, cover 6 eggs with cold water and top off with an extra inch.  Bring to a full rolling boil over high heat, remove from the heat, and cover for 7 minutes.  Drain and cover the eggs with ice water until cool to the touch, then peel them.

2) In a small bowl, stir together the flour, salt, and cayenne pepper.  In another bowl, beat the remaining egg with 1 teaspoon of water to make an egg wash.  Fill a third bowl with breadcrumbs.

3) Flatten 4 ounces of sausage into a patty in the palm of your hands, and wrap it around a peeled egg.  Repeat with the remaining sausage meat and eggs.  Roll the sausage-covered eggs in the flour to coat lightly, then in the egg wash, and finally in the breadcrumbs to cover evenly.

4) In a large frying pan, heat 3 inches of vegetable oil to 350 degrees Fahrenheit.  Fry the Scotch eggs until golden, turning occasionally, about 3 minutes.  Drain on paper towels.  Alternatively, bake in a 400 degrees Fahrenheit oven until light golden and crispy, 25-30 minutes.

5) Serve warm or cold.  Store leftovers up to 3 days in the fridge.

Peeling the eggs and looking good doing so!

Cooking with friends is the best!

We've got our egg station all ready to go

Waiting for the oil to come up to temperature

We're frying, baby!!

Eating our (now very crisp) scotch eggs!

     Although this recipe was definitely a lot of work, it went totally fast with good company and an extra pair of hands!  The recipe was definitely delicious, but a bit tricky.  The first time we went to eat our scotch eggs, we found that the sausage was still undercooked.  We had to re-fry the eggs for another three to six minutes before everything was cooked through!  I took a while since we fried the eggs in batches of three and had to wait for the oil to get back up to temperature each time.  All together, we ended up frying in five separate three minute batches.  

  This was my first time deep frying something and it wasn't as terrifying as I thought it would be.  Once everything did cook up, it was delicious!  Crispy on the outside with a softer egg/meat on the inside.  It kind of reminds me of an Egg McMuffin without any muffin.  I would definitely make these again, but would change things around slightly.  I think I would start heating up the oil right away, as it took quite a bit of time to come up to temperature.  I would also be more careful about exactly measuring the sausage (we just eyeballed it) and would definitely make sure that the sausage was spread more thinly across the egg; it seemed to be the big bulges of sausage that were raw.  Come to think of it, maybe I'd even bake it and save myself all of the frying trouble.  Either way, definitely worth it as a fun treat!