Going Green!

Everywhere I turn, I hear the phrase "GO GREEN". Seems as though everybody doing it from new grocery bags, separate trash cans, recyclable foil and chip bags, to drop boxes for old electronics, and even the new canvas shoes made from other pre-used materials!
Yes, I'm following the trend! I'm coming out and GOING GREEN! Maybe not in the way you are thinking......
If you know me at all, my passion is to get others out of their square, brown, boring and predictable box. This one is sure to broaden not only your palette, but your concepts, as well.
DIPS:
Why does a dip always seem to fall into 3 basic categories: bean based, sour cream based, or salsa. Let me be very clear here. I adore dips all kinds of spread and dips, but there are times I need to be stretched and my palette needs a change.
Many people shy away from so many flavors or cuisines and continually make the same three or four recipes for every football game, birthday party, or holiday gathering. How do you feel about curry? What are your thoughts about about Indian? Before I loose your interest, and you eyes, let me say that until a couple of years ago, I had never bought curry powder! I liked to eat Indian, but why would I want to learn how to make it or even use the spice associated with it? I bought it, tried it, and now have created new concepts and recipes for all my parties! This recipe brings all the senses in your mouth to a new level and takes you out of the predictable dip rut we all seem to find ourselves in.
Come out of your brown recyclable box, and GO GREEN!


Curried Spit Pea “Hummus”

1LB Green Split Peas
5 cloves of garlic
1 small eggplant
4 toasted red dried chilies
2c. Plain yogurt
1 tsp coriander
1 tsp cumin
1 TBL white wine vinegar
1 TBL Madras Curry powder
1/3 -2/3 c. Olive oil
Salt

Preheat oven 450.
Cut eggplant lengthwise rub with 1 TBL Olive Oil. Roast on baking sheet 20-25 minutes. Cool and scrape inside out
Boil peas in 2 qt. pot. Cook peas until tender about 30 minutes. Drain.
Combine all ingredients except oil in a food processor.
Pulse until mixed well.
While motor is running, add oil until creamy.
Serve this yummy spread in a shallow bowl, or plate, topped with Cilantro Ginger Chutney and pita chips and cucumber slices.

Cilantro Ginger Chutney

3 green onions cut into 2-inch lengths
2 small Serrano chilies
1 (1 1/4-inch-long) piece peeled fresh ginger roughly chopped
2 c. Cilantro, packed
2 TBL fresh lime juice
2 TBL water
3 TBL plain whole-milk yogurt
1/2 tsp sugar
1/2 tsp salt

With small processor running, add green onions, chilies, and ginger through feed tube; process until minced. Add cilantro, lime juice, and water. Process until smooth. Add yogurt, sugar, and salt. Mix thoroughly. Keep chilled.

Oh, where have you gone??

After years of harsh reality about "homemade" in the restaurant business, I decided it is my quest for freshness. When I go to eat Italian food, I want authentic food and fresh pasta. The same goes for Mexican. I want fresh sauces (not pools of grease) and homemade tortillas. Is that so much to ask for?? Obviously, it is, but I have found a great 5 table Mexican hole -in- the- wall in my town that produces the most amazing homemade corn tortillas that your taste buds have ever experienced. I will forgo the Guisada, and Relleno, and stick strictly to the tortillas and hand formed Gorditas! I seem to find a few places that serve fresh flour tortillas, but corn seems to be a novelty. If I find them, I want them....and l want lots of them!! I have found that taking the extra time to hand form and roll these wonderful vehicles for even more fabulous of meats, is truly appreciated. I seem to go out if my way and over indulge if I know it has truly taken extra moments, and extra care to serve me truly authentic food! Thank you to La Flor, and Urban Taco.....you have both pleased my palette!

Here is my take on wonderful hand-formed mesa cakes (sopes) that I had the privilege to share at Texas' Largest Food and Wine Festival....Grapefest!!


Chipotle Roasted Pork Served on Fresh Sopes and topped with Serrano Mango Slaw


Pork:

4-5lb Shoulder Pork Roast
1/2cup Brown sugar
1 tablespoon Chipotle Powder
2 teaspoons garlic salt
2 teaspoons onion powder
1-teaspoon ground toasted Cumin Seeds
1-teaspoon ground toasted Coriander
1 Spanish white onion sliced
Mix all dry ingredients together and rub on roast until coated. Top with onions. Wrap roast in foil and refrigerate overnight. Preheat oven to 275 and roast until tender enough to shred with a fork. About 5 hours. (OR place in slow cooker ). Shred and keep warm until ready to use

Serrano Mango Slaw with Honey Lime Dressing

1/2 cup finely shredded red cabbage
1/2 cup finely shredded green cabbage
1 medium carrot, grated
1 small red onion finely sliced
3 Serrano peppers, deseeded and minced
1 ripe mango, diced
Combine and toss with dressing. Let sit in refrigerator for 30 minutes

Dressing:
1/4-cup fresh limejuice
1/4-cup olive oil
2 -3 tablespoons honey
2 tbsp finely chopped fresh cilantro
Salt to taste


Sopes:

2 cups masa harina
4 tablespoons all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups warm water
Canola oil, for frying

Directions
Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.
Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out. Moisten a cloth napkin and spread out on a flat surface. Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar. Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan. When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side. Drain on paper towels


To assemble: Top warm sopes with meat, slaw, and garnish with Mexican Crema!

Headed to Italy

I may not be boarding a plane and crossing the Atlantic, but my kitchen can sure smell like the flavors that linger in an old Italian cottage. Marring a man from a very "Soprano" family opened my eyes to the vast world of Italian food. I very quickly realized my ideas and flavors that I had grown up with were far from accurate, and the "Olive Gardens" and "Spaghetti Warehouses" of this nation were no where close to the decedent and pure flavors of Italy. Everything was not swimming in sauce or drowning in a pool of cheese. During our 2 years of dating, I accompanied him to family reunions, weddings, Sunday dinners, birthdays, and every other engagement that had to do with this large new family. I quickly realized three things: 1) I may need to be a little scared 2) "The Family" was everything! 3) They know how to have a party for ANY occasion.
This new culture was eye opening and intriguing to me. I wanted to savor every aspect. I was constantly asking the older generation to share recipes and ideas, but what I always got was not mearly just recipes but priceless life lessons and family stories. These moments are why passing tradition on through the table is so important to me. To relive the moments that are precious and to pass on love that encompasses the table can't be duplicated and should never be taken for granted. Tell your story, always take time, and never pass on an opportunity to teach.




Italian Wedding Soup

4 oz Pancetta
2TB Olive Oil
1c. diced onion
4 cloves garlic
3 celery ribs. chopped
1Lb diced Chicken Thigh
1/2 recipe homemade meatballs ,made into 1" bite size meatballs (recipe follows)
1qt Chicken Broth (homemade preferably)
1 TB salt (or to taste)
1qt water
2c. Cannellini beans
1c. Shredded Parmesan cheese (and the RINE of the cheese)
4oz fresh chopped Spinach
4 oz Spaghetti broken into bite size pieces
2 eggs (beaten)

Heat oil in large pot. Add diced pancetta and cook 3-5 minutes. Add onions, garlic, celery and saute 4 minutes. Add diced chicken and brown. Pour in broth, water and add rine of cheese. Bring to a boil and then simmer 1 hour. Add uncooked meatballs. Simmer 45 minutes. Bring back up to a boil and add beans and noodles. and cook 5 minutes. Take off heat and add fresh spinach and cheese. Put the lid on 5 minutes. While stirring, pour in eggs. They will cook in a ribbon form. Serve with toasted baguette and shaved pecorino.
(You may also used meatballs that have been previously made and frozen for a quicker week night meal. I usually have a MEATBALL day on a lazy Sunday and freeze them in bags of 12)


Meatballs
1lb ground chuck
1 lb Italian Sausage, casing removed
½ c dried bread crumbs (I use Panko)
2 large eggs
½ c whole milk
1 ¼ c. grated Romano
¼ c. grated Spanish onion
2 TB finely diced fresh garlic
¼ c finely chopped fresh Italian parsley leaves
¼ c finely chopped fresh basil leaves

Preheat oven to 350 degrees. Spray a baking sheet with olive oil cooking spray. Mix all ingredients in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. For Italian wedding soup, make them the size of quarters and leave raw. Place into preheated oven for about 35 to 40 minutes.

LINK TO AMAZING FRESH RAVIOLI BUSINESS IN DALLAS! Another example of family tradition. My husband brought me here to meet the rest of the family! Fun place so check it out!
http://civellosraviolismo.com/

"How much do you want for those nuts??????"

Whether I'm walking down the Midway at the Texas Fair, or in the local Bass Pro Shop, or even at the Annie's Pretzel store in the mall, I get a whiff of that ever so tantalizing smell of candied, roasted nuts. The amazing smells of cinnamon and caramelizing sugar is enough to turn this non-eater-of-nut-girl immediately fall in lust over them! I always go over to the stand and watch them slowly turn and coat the pecans and almonds as the fire blazes beneath the black kettle.
My delima: $4.50 for the smallest little cone shaped holder and that isn't even full! My mission was to make the perfect at home candied nuts!
I keep these savory sweet treats on hand and usually in the freezer ready to be served in bowls, martini glasses,or even waffle cones laying on a platter. They are perfect accompaniment to homemade ice cream (see me blog for a recipe), brie cheese, or cupcakes. No matter what your occasion is or for none at all! My lusts are full filled......."CHEERS TO THE NUTS" (candied, that is!)



Maple Candied Nuts

1 Egg White
1tsp Salt
1/3c 100% Pure Maple Syrup
2 TBL Brown Sugar
1/2tsp ginger
1/2tsp cloves
1/2tsp Allspice
1tsp cinnamon
1/2tsp Sweet Paprika
1/4tsp cumin
1/2tsp nutmeg
6c raw nuts Any combo of your favorites! I love Cashews, Pecans, Almonds, and pumpkin seeds!

Preheat oven 350
line 2 baking sheets with foil and butter completely
Beat egg white and salt until foamy
Add sugar and syrup. Mix
Add spices and combine
Add nuts and toss, making sure all are coated
pour in a single layer on sheets and bake 17-20 minutes
Cool completely on racks, and break into pieces. Store them in air tight bags or containers. They freeze wonderfully!

Ode to the Crab Cake!

Why does it seem so difficult to get a great crab cake? Am I asking too much that a crab cake be full of lump, sweet, succulent meat and not bread fillers or over spiced to the point the delicate flavor is lost? I must be honest, I have consumed dozens of crab cakes with in my life, yet only a small handful have I been pleased with.
Last night I had a great date night! My mission: to find an amazing crab cake. We started off at a nearby lobster lounge. Yes, I'm a sucker for a great lounge! There is something about sipping martini's as a pianist plays Jazz and Sinatra, and the dim lights and bow ties on the bartenders only add to my secret indulgence. The ambiance was perfect, but I was there for more.
We ordered the infamous crab cakes, and I was ready for the critiquing to begin. One, single, beautifully crisp, lump crab cake over a creamy ribbon of sauce. It looked like perfection, but I had been fooled before. I gently cut the cake to reveal the center. There were no fillers visible to my eyes, and no over sized chunks of sauteed vegetables, but yet more of the same jumbo pieces of crab. So far, the dish was passing with flying colors, but the taste was going to be the deciding factor. I placed the bite in my mouth, and to much of my amazement, I was speechless. This was it! This is what I had been looking for in a crab cake all these years! The meat was simple, yet decadent, and the texture was firm but not tough. The flavor was delicate and sweet and the sauce complimented each aspect of the perfectly browned, crispy cake. I was satisfied, no, I was elated. Not only did I experience an amazing date with my best friend, but my confidence in the usually over-filled, over mixed, over cooked an drenched crab cake was restored. Thank you Steve Fields, my confidence has been restored and my passion has been revisited that there are others out there that appreciate all the true and simple pleasures that one simple crab cake has to offer.








Succulent Crab Cakes with Herbed Vinaigrette

Vinaigrette
1/2 cup olive oil
1/4 cup fresh lemon juice
1 TBL minced fresh dill
1 TBL minced fresh tarragon
1 TBL minced fresh cilantro
1 TBL minced green onion
1/2 tsp Dijon mustard

For vinaigrette:
Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill.


Crab cakes
1/4 cup mayonnaise
1/4 cup minced green onions
2 large egg yolks
2 TBL fresh lemon juice
4 tsp minced fresh dill
4 tsp minced fresh tarragon
4 tsp minced fresh cilantro
1 TBL Dijon mustard
1 TBL finely grated lemon peel
1/4 tsp ground black pepper
1LB Blue crabmeat or Dungeness crabmeat
2 cups panko (Japanese breadcrumbs). divided

2 tablespoons (or more) butter
2 tablespoons (or more) olive oil

2 5-ounce containers herb salad mix
Fresh dill sprigs
Fresh tarragon sprigs
Fresh cilantro sprigs


For crab cakes:
Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crab meat and 1 cup panko, breaking up crab meat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.

Southern Hospitality

The phone rings, a few nice words are exchanged along with the pleasantries of chit chat. Then, you end the conversation with a "see you in a bit!" Last minute company in an unexpected home is a nice surprise, but it throws us into a whirlwind of panic. Last minute dishes need to be put away, quick run through of the bathrooms, toys go into odd places that you swear you'll remember where you've put them, but we all know we will be searching frantically for later! As for me, I was taught that in a good Southern home, always have something to eat. Whether it's fresh cookies, a cheese ball with crackers, fruit salad, or the infamous block of white stiff cream cheese bathed in some kind of jelly or bottled sauce, something was brought out and placed on a platter.
I love to play hostess, and I have decided that I not only wanted to be prepared for unexpected guests, parties, or impromptu get together, but I wanted to wow the crowd. That doesn't always mean a fabulous beef wellington or decedent 3 layer cake, but I have learned that fresh food and fresh ideas that are packed with flavor can speak volumes. A little extra effort and a few additional minutes in preparation not only gives others a delicious treat, but it also shows others that they were worth the extra effort. People appreciate efforts and they always notice when you have put just a little extra care in the anticipation of their arrival.
Reach beyond the cheese ball, and past the jar of salsa. When your at the store, grab a specialty bag of pita or sweet potato chips to keep on hand. Stock the fridge and pantry with assorted nuts, fresh cut vegetables, rich sour cream, and local herbs. Try wondering over to the specialty cheese selection and olive bar at the market. These things are always sure to be turned into a fabulous quick spread or fabulous anti-pasta platter of some kind, and if no company calls or parties are scheduled, you have wonderful snacks for the kids or at home movie nights!
No matter where you live, or who you entertain for, bring a little Southern hospitality into your home. A little extra effort speaks volumes, and it is truly the little things that make people smile.



Roasted Pepper and Walnut Spread

12oz jar Grilled Piquillo Peppers( by the jarred roasted peppers or in the ethnic section of the store) (can use roasted red's)
5 garlic cloves
3 Serrano peppers
1 lg Poblano pepper, roasted and peeled
5 3" Hatch Chilies, roasted, and peeled
1/4c packed fresh Basil
1/2c. packed, fresh Parsley
1c. fresh Cilantro
2 Bay leaves
1tsp salt
1tsp Mexican Oregano
2c. Toasted walnuts
1/4c. Olive Oil
juice of 2 medium limes

-Roast Peppers over hot grill until charred. Place in a resealable bag and let sit 5 minutes. Peel away black skin and remove seeds.
-Toast walnuts over low heat in a large skillet just until they are aromatic
-Place all ingredients except oil in a food processor
-Pulse until finely chopped.
-With motor running, slowly add oil.
-Serve at room temperature with pita chips and blanched asparagus

A Little Taste of Cajun Heaven

My kids go on a special vacation with their Nana every summer. Seven nights, 8 days of fun, travel, and every indulgence a 10 and 8 year old could ever imagine!! This year, she made a special plan to go on a Cajun adventure! Sugar plantations, alligator farms, Mississippi River boat rides, and Civil War battle spots were all on the agenda. Not only did they hit these amazing Louisiana hot spots, they also got a mouthwatering taste of the delectable culinary world of New Orleans. Needless to say, they both came home with a new found love of light, fluffy, snow capped pastries....Beignets!
They requested them every morning, noon, and night. I can't blame them, I mean, what's not to love! Deep fried, and covered in powdered sugar, warm and soft with a perfectly crisp crust that immediately opens up to a soft, steamy center. Perfection!! Add a cup of espresso, and you have a perfectly rounded out, full- on, guilty pleasure.
After a few batches, I wanted to experiment. I wanted to stuff them for an even more decedent dessert....CHOCOLATE!
No, they are not the traditional way to eat them and yes, they are perfectly wonderful the way they are intended to be enjoyed, but sometimes, experimenting can take us just a little bit closer to that nirvana that our pallets seek!









Chocolate Stuffed Beignets

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
1 1/2tsp pure vanilla
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar
Filling:
4oz cream cheese at room temperature
4oz Nutella
1TB Cocoa
1tsp pure vanilla
-Mix in a small bowl and set aside

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk,vanilla, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares using a pizza cutter. Place rounded spoonful of filling into the center of each square, Gently fold and seal edges by crimping with finger tips being careful not to over stuff and escape. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners' sugar on hot beignets. Serve warm.

The Eve....

Emotions were running high and nerves were getting the best of me. My hand shook, and my voice cracked. I was in a constant battle in my head...."Will He love it?" Will He hate it?" Like an argument between a two year old and his friends over the latest and greatest toy at a birthday party. Am I forgetting salt? Did I put enough heat in the dish?....too much? The agonizing wait at the infamous doors was going to determine my fate. I wanted so bad to stay, I didn't want to walk ahead, but nothing could hold me back. My heart and soul were confined to a small silver cart handling the most precious of cargo's.......my dish!
Through the months of testing and retesting recipes, interviews, and on camera questionnaires, this was it. My heart pounded and the sweat trickling down my back was hitting every nerve. The doors opened and the judges await. I knew whatever the outcome, and wherever this landed me, one thing was certain: I was never going to be the same and I was never going to be satisfied until I was showing the world and sharing my vision: the greatest moments and the grandest memories are all made over one of life's most basic needs....FOOD!




Think beyond the bottle.
Can I change your mind.....

Extra Effort Whipped Cream: But Oh! So worth it!

Vanilla Bean Whipped Cream:
1c. Heavy Whipping Cream
1 Vanilla Bean
1TB Pure Vanilla Extract
1/4c. Powdered sugar
- For intense vanilla flavor chill cream in a bowl overnight with the vanilla bean in it.
-Pour very cold cream in a large bowl.
-Cut bean lengthwise and gently scrape beans from pod and add it to cream.
-Add powdered sugar and beat on high until stiff peaks form.
-Add vanilla and mix thoroughly
-Store in refrigerator until ready to serve.

Reviving the Egg

Are eggs really just for breakfast? For a majority, people still pair eggs with bacon, top it on a dainty muffin and glaze it with rich buttery sauces, or boil it to the point the yolk is a shade of green. I am determined to chase people back to the carton and get cracking!
Over the last year, I have revived my love for the rich taste of that simple pleasure of the egg. I was always the kid at the breakfast table that wanted to "poke" my dads runny egg and watch it explode in the plate, but never really wanted one for myself. I ate them because that is what was served, but never out of enjoyment. I did not appreciate the look, texture, or taste of the mount of yellow on my plate until I truly realized what I had been missing.
My wonderful friend had been buying her eggs from a local farmer for years, and gave me a carton to try. I wasn't exactly thrilled about them, but I did want to test these out considering she thought they were fabulous. She was right! The eggs I had been using from the store had no volume or color. The taste was always bland and it took a lot of butter or bacon grease to get them to take on any desire of my palette. These were different! The yolk was perfectly at attention on the pan. No watery, thin substance oozed from the white, and the taste was as though I had churned fresh cream ans slathered it on my plate. These miss-shaped, beautifully colored eggs was just what I had been missing all these years, but didn't even realize it.
My conclusion: try to find a local farmers market or farmer! If a farmer has chickens, many times they will sell the eggs. Just ask!
Poach them on a salad, toss them in pasta, or fry them gently for a great topper on mushroom risotto! My personal favorite is a creamy chicken enchilada with steaming Verde sauce topped with a perfectly white, lightly pan seared egg. I think I'm driven to the kitchen as I'm typing this.....
The possibilities are endless, and your taste buds will thank you!!!

Asparagus and Pancetta Salad Topped with Pecorino
and a Perfectly Poached Egg
Tossed in a Fresh Lemon Basil Dressing



1Lb Asparagus
1/2c.Pecorino, shaved
4oz Pancetta
Salt/Pepper
6 lg eggs

Dressing:
2TB Fresh Lemon Juice
Zest from 1 small lemon
1TB Fresh Basil, chopped
1/4c. Olive Oil
Salt/Pepper

-Bring a large pot o water to rolling boil.
-In another bowl, prepare a ice water bath for asparagus
-Salt boiling water generously
-drop trimmed asparagus in for 3 minutes and immediately transfer to ice bath to shock
-Drain and cut into 1" pieces, set aside
-chop pancetta and fry until crispy. Drain and pat dry then add to blanched asparagus
-Combine all ingredient for dressing in small bowl. Season to taste with salt/pepper
-Toss dressing into salad and mix until coated
-Gently fold in pecorino shavings.
-Serve room temp with the Perfectly Poached Egg
POACHING THE EGGS:
First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily.
Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together.Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
4 Lift eggs out of pan with a slotted spoon.
**One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.

Passing the passion

Many times we pass by so many delicious options, but we never stop. Maybe they are not our normal, or maybe we have decided we no longer can indulge in things that may not make perfect sense. I have a passions. I have desires. I will seek out my dreams. I long to shift the paradigm of the cook whether in home or afar. My desire is to change the thought process of the way we shop for food, prepare food, cook food, and consume food. Passing on my passion to pursue food in a whole new light.
I have opened a new door and I will run through it whole heartily.
Swing open the doors and shout it in the market:
What a delicious world we live in! All it needs is a little creativity of the mind and passion from the heart!