Zuchinni Quiche

Its been a LONG LONG time since I shared a recipe with all of you, and tonight when I put this on my plate I thought....this looks so dam good (pardon my language) that I have to take a picture and post the recipe. After I ate it...I am sooo glad to tell you--its AWESOME! Now, lucky me I was able to walk outside and pick my zuchinni and use it fresh. The pumpkin bread I made from scratch also, and it was the best I've had....very moist. And an extra note before I post the recipe.....check out the candle. I am teaching myself how to make candles to add to my bodycare line. This is my first candle and its a success. I'm making soy candles in containers and once I learn how to do it good enough to sell, I will also add votives, tealights. I plan on carrying a regular Victorian Jar line--(6.5 oz) and then for special holidays I will have candle's like above--in pumpkins, christmas jars etc. Soo, if you like Zuchinni,, please make this recipe. I found it in a magazine but tweaked it to what i like and my husband who isnt a huge fan of Quiche, couldnt stop eating this. I threatened to slap him if he didnt leave a slice for me for lunch tomorrow!

Zuchinni Quiche

1 Tube of Crescent Roll Mix
3 Medium Zuchinni ( i used the small zuchinni and just put it one and then sliced up a big one I had)
Diced Ham
Minced Garlic
2 TB Butter ( I never measure)
Fresh Parsley, Fresh Dill
Pepper ( I never add salt)
1 Cup Monteray JacK cheese
3 Eggs
Cut Up Onion
Take the Crescent roll dough apart and place it in a greased pie plate..you will have to play with it. The pointed side faces the middle of the pie plate.


Fry up your zuchinni, minced garlic, onion, ham in olive oil. Add 1/2 of the cheese when Zuchinni is near done.

Put this mixture in the Pie Crust Plate. Place some butter on the top of this..I just placed 2 spoonfuls. I use I cant believe its not butter. Then mix 3 eggs and pour over this. Sprinkle rest of cheese on top. Bake 350 until its set approx 30 minutes. I also placed some foil around edge of crust so it wouldnt be to dark.

Let sit for about 5 minutes--slice and enjoy!

Roll Up Lasagna-Happy Friday!

I hope everyone has a great weekend...and here's a recipe for you! I had a craving for Roll Up Lasagna which I've never made. I just thought it would be easier than making regular Lasagna which it was. Ok, heres what i did. I cooked ground chuck and ground pork together with some minced garlic and onion in olive oil.

I boiled the Lasagna noodles til almost done--not quite--but bendable.

Then I mixed the filling:

24 oz cottage cheese 16 oz ricotta cheese ( there was some left)
2 eggs Parsley

Mix the filling. Lay out a noodle and lay some filling across the noodle. Roll it up. Place in a pan that you spray with a non stick spray and pour olive oil over that.

Once you have the amount of roll ups you want--Mix this sauce:

Add to the meat mixture: 1 can and half of Stewed tomatos--mine were various flavors. I used a 29 oz can of Tomato Sauce--but had about 1/2 of that left. I also sprinkled in chili powder--at least a 1 Tbl. When that is simmered and you like the flavor...Pour over your Roll ups. Sprinkle with Colby and Jack Cheese. Bake approx 30 minutes.

This was VERY good. I made it for company tomorrow but already snuck one. You know the cook has to sample the goods right?

Have a great weekend!

Pasta Salad!

This is my absolute favorite way to make Pasta Salad. I'm going to give you the recipe the way they have it printed...but I'll let you know I dont measure any of this. What I do is simply cook the noodles that I want--add the ingrediants that I like which of course varies on whats on sale and what I'm feeling like I want in my pasta salad that day. For me personally, I have found NO better! I'm not a huge fan of those pasta salads that are made with the store bought I Italian Dressings...I just like the dressing that you mix up on your own.

Ok--here ya go!
1 Lb Seashell Pasta 1 Cup White Sugar
2 Cups chopped Cucumber 1/4 prepared mustard
2 C. Chopped Broccoli 1/4 distilled white vinegar
1 Cp. Shredded Cheese 3/4 vegetable oil
2 TB mayonnaise

OKKK thats their directions! Now let me tell you how I made mine this weekend--I cooked the noodles i wanted--added what i wanted for stir ins and then I just dumped in the sauce stuff unlike I liked the taste! I always add more mayonnaise then they state and always LESS sugar.

Just play with the dressing mix until you like the flavor--I'm sure you'll LOVE serving this, this summer! Enjoy!

Artichoke Dip!

Its been awhile so I thought I would post another recipe! For Valentines Day Dinner, I made Artichoke dip for our appetizer. This time I added some tiny shrimp for extra flavor! You can eat this with just about anything, I used wheat thins. Fresh veggies would be nice, I've even seen it with toasted bagel pieces. And, you can get creative and add extras, like the shrimp, tomatos, etc. Have a great Thursday!

1 can Artichokes cut up
1 80z pkg. Grated Mozzarella Cheese
1 Cup Parmesan Cheese
1 Cup Mayonnaise
Dash Garlic-I used Minced

Mix all together. Easy huh? Bake 350 until top is golden brown, approx 30 minutes.

Strawberry Angel Cake

Here it is! In all its glory. I dont know why--but it didnt collapse this year. Probably because I told all of you it does.....this sucker held up! If you look close you can see how it kinda started collapsing...
This photo shows just how much it was going downnnnn....I figured after the first cut--it would split wide open....but....
look! It didnt collapse! It just stayed together! Amazing! This cake is very refreshing...pretty easy to make. I cant guarantee you it wont collapse on ya--but go ahead and try it. Even it does fall apart-it dosnt affect the taste.

1 Angel Food Cake--I dont EVER use off brands--I always use Pillsbury or Betty Crocker

1 Large Cool Whip--actually you can go smaller
3 Large Pkgs. Strawberry Jello
2 Boxes Frozen Strawberries

Cut around the cake about 1 inch from the edge..pull out the pieces and set aside.

Add 3 pkgs jello to 2 cups hot water. Stir--add frozen strawberries--Chill this until firm.

Once firm--add the broken cake pieces to the jello mixture. I also throw in some Cool Whip until you like the taste. Place this inside the cake,,,and cover with Cool Whip. Chill until ready to serve! Its delicious!

P.S.---We did end up getting a new dining room set! It arrives on Friday. We took our daughter in law to shop for a new mattress set and as we were walking out--all 3 of us just said--Hey look at this one...we sat on it and new instantly it was the one we both liked. Its not fancy by any means...its a high counter top set with stools and armless chairs. For us, its perfect. I'm excited and cant wait to show ya!

Easy Delicious Cream Cheese Dessert!

Here ya go! Another easy, just a few ingrediants fantastic tasting dessert! A Co-worker brought these in on Monday and I already whipped up a batch last night. I know my picture dosnt do it justice--believe me its good!

Ingrediants:
2 pkgs Pillsbury Crescent Rolls
2 pksg Philidelphia Cream Cheese--dont subsitute--there the best!
1 Cup Sugar
1 tsp Vanilla
1 egg--both the yolk and white need to be separated

Lay one pkg of Cresent Roll Mix along the bottom of a pan--smaller than 9x13--I dont know what that size is--lol. Mix 2 pks cream cheese, the sugar and egg yolk and vanilla until mixed.

Place that over the Crescent roll. Place the next pkg of crescent roll over the top of the cream cheese mixture. Spread with the egg white. Sprinkle some cinnamon and sugar over the top! Bake at 350 about 30 minutes! Thats it! Serve it with whipped cream maybe a few berries-and ummmmm its good! It was tasty warm but cream cheese is best served chilled.

Oatmeal Raisin Cookies

I made these tonight and I"m telling ya these are GOOD! I havent had a cookie this good in a LONGGGG TIME! Baldyman and I had a hard time stopping eating them and Genie LOVES cookies right out of the oven and even she was drooling as I pulled them out. If your looking for a little snack, thats pretty easy to make--here ya go!

1 Cup Butter Crisco Shortning
1 Cup Brown Sugar
1 Cup Sugar
2 Eggs
1 tsp Vanilla
1/1/2 Cups Flour
1 Tsp Baking Soda
3 Cups Oatmeal

I tossed in some Raisins and some pecans I had laying around. Bake at 350 and Grab yourself an Ice Cold Glass of Milk and Enjoy!

Chocolate n' Cinnamon Cappuccino Mix

Here ya go! A homemade Christmas gift that I made last night and not only was it very easy, it was VERY good. I'm not a coffee fan, I dont drink it, but most people do and we all know what a hit Starbucks and other places are with people. This little mix--you mix all the ingrediants in one bowl, and then place it in the jars. Thats it! This recipe calls for placing the mix in quart size jars but i used half pints, which gave me almost 4 jars. I kept the 4th for the Baldyman. He sampled it last night and it was Delish! All I was missing was the whipped cream to have on top--which Cool Whip now makes its cream ready to spray! If your looking for a pretty inexpensive, last minute gift or just enjoy making a gift homemade--try this! I used Ball Canning jars. I had a harder time locating those than anything else in this recipe! Enjoy!

1-1/2 Cup Sugar
1 C. Powdered Sugar
2/3 Cup Instant Coffee Granules
2/3 C Powdered Coffee Creamer ( i wonder how a flavor would add taste to this!)
1/2 C Unsweetened Cocoa
1T. plus 1 Tsp. Ground Cinnamon

Mix this all in a bowl very well and then place in jar! Tie a pretty ribbon on it and add the Instructions on the jar and your done!

Instructions: Place 1-1/2 T Chocolate Cinnamon Mix into 8 oz boiling water. Mix until dissolved...sprinkle with Cool Whip or Whipped topping and Enjoy!

Cookie Recipe and Baldymans Hat!

We're all busy and most of us LOVE those easy recipes that are also very good! Heres one for ya. I call em Surprise Cookies and I tuck inside an M'M. Now I bet no one who knows me even the slightest would have guessed that. You might want to double this recipe because it dosnt even make quite 3 dozen. Heres the ingrediants: 1 cup butter, (unsalted), 2/3 cup sugar, 1 egg, 1 tsp vanilla, 2-1/4 cups flour. Heat oven to 350. Roll dough into small balls and tuck inside the middle an M'M, raisin..you get the idea. Bake for about 10 minutes--until you can see the bottom is lightly browned. Let cool and roll in Powdered Sugar. Enjoy! As you notice in the picture--I also had my tea with mine--it was soooo good!
And here is Baldyman and his crazy Penquin Hat he runs around town in. I guess the older he gets, the weirder he gets to. I tried to get him in his Santa Shorts and shirt and my pink shoes he wears all the time--but that was pushing it. If anyone has a Lowes around them--that is where this hat was purchased. My cousin and her partner Jim bought it for Baldyman, they also have Santa ones. Their both adorable hats.

Turkey Brining

First, no this isnt my turkey, but I sure hope it looks this good--actually it will!

Last year for the first time I tried Turkey Brining and used the recipe from Martha Stewart. It made the moistest, flavorful turkey we ever had. It was tough finding a place to submerge the turkey because I cook a huge bird,,,but this year we have it figured out.

Brining is submerging the bird in a seasoned broth for 24 hours. You still have time to run out and get all the ingrediants if your interesting in trying something new!

First, bring 1 qt water, 1-1/2 cups coarse salt, 6 bay leaves, 2 TB whole coriander seeds, 1 TB dried juniper berries, 2 TB whole peppercorns black, 1 TB fennel seeds, 1 tsp black or brown mustard seeds to a slow simmer until salt has dissolved.

Place turkey in whatever your going to use to submerge it. Add salt mixture and 1 bottle dry Riesling wine, 2 medium onions, 6 garlic cloves and a bunch of fresh thyme. If turkey isnt submerged in broth, place something heavy on it to hold it down. If your using a bag of some sort...tie it. Flip turkey once in 24 hours. thats it! Stuff as usual and cook as usual and you will have a great moist flavorful turkey!

Heavenly Chocolate Chunk Cookies

Click on the picture to get up real close and see how yummy these look! they are AWESOME. I have company coming today and I made these and also an Almond Poppyseed Cake which I will post the receipe for that later. Its from Paula Deen and that also is very good! We like our cookies with a firmness and a light crunch and these have it. What I've done is placed them in a bag and put them in the fridge when done...maybe i need to go on a hunt for the perfect cookie jar!

3/4 butter ( i use unsalted real butter)
2 TB instant coffee granules
2 cups plus 2 TB flour
1/2 tsp baking soda
1 cup brown sugar
1/2 sugar
1 large egg
1 egg yolk
1 11.5 oz pack semi sweet chocolate chunks or semi sweet chocolate chips-I mixed both
1 cup walnuts pieces

Combine butter and coffee granules in a small saucepan and heat until butter melts and coffee granules dissolve. Remove and cool to room temp. About 10 or 15 minutes.

Combine flour, baking soda, set aside.

Combine butter mixture, sugars, egg and egg yolk in a large bowl, Beat at Medium speed until blended. Gradually add flour mixture beated at low speed until blended. Stir in Chocolate chunks and walnuts.

Drop dough by tablespoons 2 inches apart unto ungreased sheets. Bake at 325 12 -14 minutes.

When you cook the butter and coffee granules and let it cool, do not let the butter re solidify.

Enjoy! These are very good!

( alittle side note from me, I never add salt to anything I cook, so if you do begin to follow my recipes, you will notice that. I also never use salted butter, I used it once and thought I would jump from the roof--I'm that sensitive to salt in my foods! Also, when I measure ingrediants for most of what I cook, I am not good about exacts,,,I tend to guessitmate, I always felt that that was the secret for a good cook, and while I think I stink at decorating, I do think I'm a pretty good cook!)

Goodies from the Mailman!

Look what I got yesterday! I ordered for a trial run the Christmas with Southern Living Book and along with it comes a free cooky book. Whenever I get a free cooky book its almost always with cookie recipes that are just to complicated for my busy life OR are so bizarre I wouldnt let my dog eat them. Well, this one ROCKS! It has many various recipes that are quick, look delicious and yes even a few recipes I wouldnt let my dog try. In fact, I already ran to the store last night and made a batch of cookies that I will post for you tomorrow along with the recipe! You get to try it for 30 days and if your not happy--return it for nothing. I'm happy, I'm not returning it and the Christmas Book itself has alot of beautiful ideas, more recipes and even gifts in a jar type recipes. The total cost including shipping is around 15 dollars, not to bad for a cooky book that you WILL use and a Christmas Idea book for horrible decorators like myself trying to improve!

I have to add this.....there IS a recipe even for doggie cookies..so all you dog lovers you can bake little fifi or foo foo their own special cookies for Christmas!

Cheesecake

Well, what is one good cure when one is feeling unsure, down, scared--etc...EATTTTT!!! And eat something good--homemade and soul food! So, I made this this morning,,it was in the oven by 6:30 am. Problem is, its for my oldest son who turned 30 on October 3rd. I didnt make him his usual birthday dinner and his favorite cheesecake because of his wedding. Mumblings came from his new bride that he was missing his cheesecake so good ole Mama made one this morning. I wish there was a way I could sneak a bite without it showing...but as you can see its impossible to sneak a bite and patch it up! This recipe is one I"ve been using for 30 years. Its a keeper, I've tried others and they dont hold a candle to this. Enjoy!

Crust: If you dont have time or dont want to, you can purchase a pre-made Graham Cracker Crust..just make sure its the largest one you can get and deep also.
1 Cup Graham Cracker Crumbs
3TB sugar
3 TB butter......Mix all and place in cheesecake pan or pie pan and bake at 325 for 10 minutes.

Combine:
3 Pkgs, Philly Cream Cheese--do NOT subsitute--its the larger size--not the little 3 oz size.
3/4 cup sugar
3 eggs
2 TB milk
3 TB flour
1/2 tsp vanilla.................I combine all and mix well. Once mixture looks pretty smooth, pour into crust and bake at 450 10 minutes. Turn heat down to 250 and bake until top begins to brown and crack. Sometimes and I dont know why--the top wont crack--it will actually look quite nice!
If it browns and cracks--the flavor is just as good, I use it as a guide to know its done--its about 45 minutes. Serve plain or with raspberries, strawberries and cool whip! Everyone LOVES this cheesecake.

Pumpkin Bars!

While I realize this picture isnt the greatest,,,I should have added a nice cold glass of milk, and a nice napkin and maybe even a bigger piece! BUT...it tasted real good! In fact, it was quite addictive. This makes alot of bars so either plan on having company or loading up a bunch and delivering some to those you care about!

4 eggs
2 Cups sugar
1 cup vegetable oil
1 can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp ground ginger
1/4 tsp ground cloves----Add raisins if desired, which I desired ALOT OF!

Heat oven to 350. Lightly grease bottom and sides of 15x10x1 pan with shortning. In large bowl beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, ginger and cloves. Stir in Raisins, spread in pan. Bake 25 to 30 minutes or until light brown. Cool

Frost with Cream Cheese Frosting which is the bomb!

1 pkg 3 oz cream cheese
1/3 cup butter
1 tsp vanilla
2 cups powdered sugar

beat cream cheese, butter and vanilla until smooth, gradually beat in powdered sugar 1 cup at a time. spread over bars!

Store in refridgerator! I'm going to be honest here, for some odd reason, I didnt store these in the fridge....so i ended up having to toss half the pan. Thank God i got to eat half of them! These were very moist, very good, the frosting was great. Baldyman and I enjoyed these with cold glasses of milk.

Sugar Cookies-Halloween

I have been in the mood for sugar cookies decorated for Fall. I had a vision of Pumpkin, Ghosts,ummmmmm!!!! I pictured myself sitting down with either a cold glass of milk or a cup of Flavored Tea. So far, all I've done is snitch one here and there, you know all us cooks have to test our recipes! These turned out pretty well, I normally have used a sugar cookie recipe that I've had for nearly 30 years, I decided to try out something different. I'm pretty happy with these--very easy to roll out and work with. I"m not sure yet about the frosting, depends if it hardens up or not. It tastes fine, but it hasnt hardened yet. Perhaps I will eat them all before it does! Here's the recipe, Enjoy! Oh and please come back--I'm redoing my blog and hopefully soon it will be up.

Sugar Cookies:
1-1/2 cups butter-make sure its soft and I used unsalted--(always) 5 cups flour
3 Cups white sugar 2 Tsp baking powder
4 eggs
2 tsp vanilla

Cream together butter and sugar until smooth. I'll be honest here, it didnt get that smooth for me! So I went right to the eggs and vanilla. After that is smooth, stir in flour, baking powder.

Cover and chill for at least 2 hours. Pre-heat oven to 400. Roll dough out onto floured surface and use shapes for cut outs that you want to use! Place on ungreased sheets. Once the cookies show signs of browning I removed them. Its only about 5 minutes or so.

Here is the icing recipe i used this time:

4 cups confectioners sugar
1/2 cup shortening
5 TB milk
1 Tsp vanilla

I cut this in half and I had plenty left over. I also played with the milk and vanilla until it had the consistency and taste I liked!

Pumpkin Bread

Ok here's another keeper for ya! Now I have a cousin and I wont name names cause her Mama comes here....she knows who she is....she told me last week she dosnt know how to make pumpkin bread....COME ON!!!! who dosnt know how to make pumpkin bread?????? No more excuses Beachy--heres the recipe AND a picture of a slice after I pulled it out of the oven and put it on a Halloween plate with a Halloween cup! Now tell me--dosnt this make you want to go bake a couple loaves????

Ingrediants:
3-1/4 cup flour 1/2 cup chopped walnuts

2 tsp baking soda 1 tsp ground cinnamon
1 tsp nutmeg 3 cups white sugar
2 cups pumpkin 2/3 cup water
1 cup vegetable oil 4 eggs

Grease and flour 2 bread pans. Preheat to 350
Put flour, sugar, baking soda, and spices into large bowl. Mix this. Add pumpkin, water, oil, eggs and nuts. Beat until well mixed. Pour into prepared pans. Bake about an hour.

Now this recipe called for 3 bread pans but I used 2. If you do have some mixture left over--use a mini bread pan. I made sure the batter was about half way up in the pan. This was the best pumpkin bread I've made so far. Make sure you have pretty fall or halloween plates and cups to serve it with! Enjoy!!!! Ohh Poopy, I added Raisins! I gots to have Raisins!

Stuffed Shells

Ok here ya go, another of my favorite recipes!

This is my own put together recipe but I always get compliments so why change a good thing?

Fry up 1lb of ground beef-add some pork if you like, add onion, minced garlic. I fry mine up in Olive Oil.

Boil a 1Lb box of Shells until almost done, NOT soft., there should be a slight firmness to them

Mix up a small cottage cheese, (16 0zs) with a small Ricotta Cheese, 1 egg and some fresh parsley.

Spray the bottom of a 9x13 pan with Pam w/olive oil or pour a thin coating of Ragu Spaghetti Sauce. Stuff your shells with the cheese mixture., you can add some meat to a few if you would like. Once your done stuffing them, I pour the meat mixture over the shells. Pour a jar of Ragu Sauce over this. Add a package of Mozzerela Cheese on top. Cover with foil and bake at 350 until the shells are bubbling... approx 45 minutes. You can also add seasonings that you like to the meat mixture. Feel free to make your own sauce or use another that you like. This is always a great recipe for company and easy to make. Enjoy!

Artichoke Dip

I've made this tons of times and everyone loves it. You cant go wrong, I have used Wheat thins, thinly sliced breads to dip into it. Its quick, easy and delicious!

• 5 tablespoons grated romano cheese (about 1 ounce)
• 3 tablespoons light mayonnaise
• 3 tablespoons light sour cream
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion salt
• 1/8 teaspoon garlic powder
• 14 ounces water-packed artichoke hearts , drained and chopped to 1/4-inch pieces
• 1/4 teaspoon paprika
• French baguettes , slices toasted

DIRECTIONS

1. Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in a medium bowl to blend.Stir in chopped artichoke hears.Transfer mixture to a 1 1/2 cup Ramekin. (Can be prepared 1 day ahead.Cover mixture and refrigerate.).
2. Preheat oven to 375 degrees F.Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
3. Preheat broiler.Sprinkle dip with remaining 1 tablespoon Romano cheese and paprika.Broil until cheese melts, about 2 minutes.Serve warm with toasted baguette slices.

Peanut Butter Apple Crisp

This is some GOOD stuff. Its been passed down from my MIL and I've used it now for nearly 30 years....cant believe i willingly admit that! I've seen many apple crisp recipes--tried many and this still ranks my favorite. The difference is clearly the peanut butter. I normally also mix my apples, I normally use 3 various types of apples,,dont use Delicious its not a cooking apple. Your going to need anywhere between 8-10 apples of decent size. I hope you enjoy this, my family does every fall! Oh, dont forget the best way to eat apple crisp is right out of the oven with vanilla ice cream.

Peel and slice enough apples to fill a 9x13 pan. Sprinkle 1/4 tsp nutmeg, 1/2 tsp cinnamon and 1/2 cup sugar over the apples and mix well.

For topping:
Blend until Crumbly 1/2 cup sugar, 2/3 cup flour, 5 T margarine or Butter--( I never use margarine) 1/2 cup peanut butter. Bake at 350 until apples are tender and topping is nice and crisp. Serve warm over vanilla ice cream. I'm warning you--this is GREAT!

Banana Bread by Martha Stewart!

UMMMMM dosnt this look great? I baked this alittle bit ago. I saved a couple bananas from a few days ago that were starting to go bad. You know the worse the banana the better the bread. I have been using the same recipe for nearly 30 years from The Joy Of Cooking Cookbook. This year I decided to give Martha Stewarts recipe a try and its pretty dern good. You can freeze bad bananas to use at a later date if you dont have time to bake. In the fall, I bake quite a bit and our older children end up with quite a few goodies. This bread tastes good warm or served toasted. I did add walnut pieces and chocolate chips. Enjoy!

1/4 butter (unsalted) 1 cup mashed banana ( I use 2)

1 cup sugar 1/2 cup sour cream
2 eggs 1 tsp vanilla
1-1/2 cups flour 1/2 cup chopped walnuts or pecans
1 tsp baking soda 1/4 chocolate chips ( I use mini ones )

Cream sugar and butter until light and fluffy. Add eggs beat well. Mix dry ingrediants and combine with the butter mixture. Blend well, add bananas, sour cream and vanilla. Stir well
Pour into greased bread pan. Add nuts and chocolate tips if desired and use a knife to stir in.
Bake 350 for about an hour. Bread will be dark on top. Spread butter on top when done if desired and enjoy! Thanks from Martha Stewart!