…my wife Adri and I moved out of our apartment in New York at the end of April. For a full month before heading off on a three-month trip through Asia, we were staying with friends who, despite their hospitality, had a severely understocked kitchen. And now, having finally moved into a new apartment in San Francisco, we’ve had to endure the past three weeks waiting for our boxes packed with kitchen tools to arrive. What is an itinerant cook to do?
Luckily, we were wise enough to plan for this and put together an emergency kitchen-in-a-box containing all the hand tools, small gadgets, knives, and pots I’d need to cook great meals for two people with no extra frills. With the contents of this box you can saute, simmer, boil, braise, and roast. You can even make cakes and breads, or boil pasta or rice. You can make casseroles or quick one-skillet dinners. You can pan-roast fish or make a small batch of stock. The best part? This entire collection of stuff fits inside a single standard small cardboard box, which means that you can take it with you on that weekend getaway to the ski lodge or the beach and know that you’ll be in good shape.
I call it my Emergency Cooking Kit, and I plan on stocking all of my future bomb shelters (or earthquake shelters, as the case may be) with an ECK of their own.
This is less “how to fix” than “how to avoid,” but these short simple lessons can make a lot of difference in the kitchen!
When you read this list of topics, think to yourself: DON’T DO THIS!
- Boiling pasta in a pot that’s too small.
- Using the wrong knife when preparing ingredients
- Using a tiny cutting board
- Storing tomatoes in the refrigerator
- Putting good knives in the dishwasher
- Overcrowding the pan.
- Choosing lean ground beef.
- Overmixing doughs and batters.
- Cooking with a cold pan and cold oil or butter.
- Searing meat over too-low heat.
- Adding garlic too early.
- Tossing cooked pasta with oil to prevent sticking.
- Using a nonstick pan for everything.
- Turning meat too often or too soon.
- Baking with cold eggs and dairy products.
- Slicing meat immediately after it’s cooked.
- Measuring dry ingredients in a liquid measuring cup.
2 cups enriched rice
4 cups chicken stock
4 cloves minced garlic
1 1/2 cups diced white onion
1 cup diced green bell pepper
2 tablespoons vegetable oil
Salt and pepper
1 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1/4 pound pork sausage meat
1/4 pound ground beef
1/2 pound chicken giblets
1 bunch green onions, chopped
In colander, rinse rice several times until water runs clear. Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook.
Saute garlic, onions and bell peppers in vegetable oil until soft for about 15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook sausage and ground beef together in sautepan and add to rice.
In separate pot place giblets, cover with water and simmer for 30 minutes with green onions, salt and pepper. Let cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld.
The scare quotes around “Carolina Barbecue” are deliberate; real barbecue requires wood coals and wood smoke: Wood smoke defines Real Barbecue. Without it, one has merely roast meat – “faux ‘cue.” (The Campaign for Real Barbecue – Truecue.org)
But this is a very nice vinegar-braised pork roast, cooked for 12 hours on low in the crock-pot.
Here’s what it looked like when we made it tonight:
1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 1/2 cups apple cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes
1. Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
2. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.
Recipe here: Slow Cooker Carolina BBQ Recipe – Allrecipes.com.
(P.S. Mama Dip’s Cole Slaw recipe here.)
She knew she needed to take better care of herself, so she began experimenting with a garden, baking bread, doing whatever she could to supplement the Women, Infants and Children WIC food program staples she was receiving. She taught herself to cook with kale, collards, cabbage and other inexpensive and nutritionally dense produce. Neighbors came over. She taught them to cook, too.“ Although she’s not yet reached her dream of becoming a park ranger, Harris gets to spend plenty of time outdoors these days.She’s now teaching low-income families how to choose and cook healthy produce. She’s a culinary educator and SNAP outreach coordinator with the Arcadia Center for Sustainable Food and Agriculture, a nonprofit group dedicated to creating a more equitable local food system in the Washington, D.C. area.She drives the Center’s Mobile Market bus – a kind of farmers market on wheels — into some of the poorest neighborhoods in the city.”Working at the Mobile Market, I talk to a lot of moms, and many of them tell me, ‘I don’t know how to cook.’ A lot of them are teen mothers. They pick up vegetables and say, ‘I don’t know what this is. Is it good? Is it hard to cook?’ ” Harris says. So she talks up the squash and the Swiss chard, offering tips on how to store and cook them.
The ubiquitous nutrition label on food packages is about to get its first overhaul in 20 years, a change that is likely to have a dramatic effect on what people choose to eat and drink and what products sell on supermarket shelves.Obama administration officials say the update, scheduled to be formally unveiled Thursday at a White House event, is necessary to keep pace with the science of nutrition and to reduce confusion about what qualifies as healthy food.
(GRAPHIC: A look at the proposed nutrition labels by the FDA. Akira Ono/Associated Press – On July 9, 2003, FDA Commissioner Mark McClellan announced that food labels would be required to list the amount of unhealthy trans fat during a news conference at the Health and Human Services Department.)
The new label, which could take years to appear on store shelves, includes more than a half dozen significant changes — such as more prominent calorie counts and more realistic serving sizes — that advocates see as key in fighting the country’s obesity epidemic. Years of research show that tracking calories may be more important than tracking fat consumption when it comes to your health.
Pollan says everything he’s learned about food and health can be summed up in seven words: “Eat food, not too much, mostly plants.”
Probably the first two words are most important. “Eat food” means to eat real food — vegetables, fruits, whole grains, and, yes, fish and meat — and to avoid what Pollan calls “edible food-like substances.”
- Don’t eat anything your great grandmother wouldn’t recognize as food. “When you pick up that box of portable yogurt tubes, or eat something with 15 ingredients you can’t pronounce, ask yourself, “What are those things doing there?” Pollan says.
- Don’t eat anything with more than five ingredients, or ingredients you can’t pronounce.
- Stay out of the middle of the supermarket; shop on the perimeter of the store. Real food tends to be on the outer edge of the store near the loading docks, where it can be replaced with fresh foods when it goes bad.
- Don’t eat anything that won’t eventually rot. “There are exceptions — honey — but as a rule, things like Twinkies that never go bad aren’t food,” Pollan says.
- It is not just what you eat but how you eat. “Always leave the table a little hungry,” Pollan says. “Many cultures have rules that you stop eating before you are full. In Japan, they say eat until you are four-fifths full. Islamic culture has a similar rule, and in German culture they say, ‘Tie off the sack before it’s full.'”
- Families traditionally ate together, around a table and not a TV, at regular meal times. It’s a good tradition. Enjoy meals with the people you love. “Remember when eating between meals felt wrong?” Pollan asks.
- Don’t buy food where you buy your gasoline. In the U.S., 20% of food is eaten in the car.
I’ve come up with a list of tips for parents who want to attempt to follow Pollan’s rules for eating:
- Get a rice cooker and make a habit of cooking up a big pot of rice every other day.
- Buy as much fruit on sale as you can afford, and try to start each day eating some.
- Frozen veggies last long and are often cheaper than fresh. Plus, some kids will just eat frozen corn and peas as snacks.
- Canned veggies aren’t as good as frozen, but better than no veggies. Except maybe canned asparagus. That shit is nasty.
- Butter and sprinkle Parmesan cheese can go a long way toward getting most kids to eat more vegetables and to making vegetables more satisfying.
- Don’t buy snack foods. Ever. Saves money and the kids won’t drive you nuts begging to eat crackers all the time.
- Crock pots are awesome – just throw all the stuff in a pot in the morning and turn it on. (Some kids have a hard time with big chunks of different foods mixed together. One fix for that is using a hand mixer and making pureed soups such as potato.) I love this Crock Pot cook book.
- Bread makers are also awesome, and I’m always seeing cheap ones for sale in thrift stores.
- Buy less milk and cereal. Oatmeal is way cheaper than cereal and milk, and often healthier, too. The dairy industry has hyped the nutritional value of daily milk consumption.
- Put all the veggies in the pasta. If the kids complain about chunks of veggies, puree it into sauces. Cauliflower works great in cheese or cream based sauces, and pretty much any veggies will puree well into a tomato sauce.
- Meat is expensive, full of fat, and lots of kids just want to eat that and then not veggies, so try to use it sparingly in rice or pasta dishes that stretch it further.
- Use beans more as a protein. They are cheap, are already cooked in the can, and can be prepared a gazillion different ways to suit different tastes. If worried about the salt in canned, you can cook dried beans or just rinse the canned ones.
- Make a lot of potatoes. They are cheap and taste good. The easiest thing I’ve found to do with them is chopping them into wedges, spraying them with veggie oil, sprinkle with salt, and 25 minutes in the oven at 425 degrees.
- In general if you have the time to cut up all the veggies or the money to buy them already cut up, roasting veggies is the bomb. Most veggies will roast well at 400 degrees for 40 min-1 hour. Ones I’ve gotten my kids to eat regularly: butternut squash, brussel sprouts, cauliflower, turnips, red peppers, onions, and sweet potatoes.
- Make refried bean quesadillas on corn tortillas. It’s as quick and easy to prepare as a toasted cheese sanwich or box of mac-n-cheese, but healthier. Corn tortillas and refried beans are cheap, and a small amount of melted cheese gets most kids to gobble it up.
Sure, opening a can is quick, but making this soup is as quick and easy as it gets. Maybe a few minutes more works, but the pay-off in taste is worth the minimal extra effort. No unpronounceable ingredients, no metallic aftertaste, no unnecessary added sodium. The slow cooker and some ready prepared ingredients make it a snap to have fresh, flavorful soup with ingredients you chose, seasoned the way you like…
Simple slow cooker tomato soup
Make sure your vegetables and tomatoes have no added ingredients.
Serves 6 – 8
1/4 cup (1/2 stick) unsalted butter
1 package frozen carrots, celery and onions (“mirepoix blend”), thawed and drained
2 teaspoons minced garlic (freshly minced or from a jar)
2 28-ounce cans crushed tomatoes
1 32-ounce box low-sodium chicken broth
5 sprigs fresh thyme
5 sprigs fresh oregano
Salt and pepper to taste
1/2 cup heavy cream (optional)
1. Cut the butter into small pieces and place in the crock of a 7-quart slow cooker. Partially cover and leave for a few minutes to melt. Add the vegetables and garlic, stir to coat with the butter, cover the slow cooker and leave to soften, about 20 minutes.
2. Pour the tomatoes and broth into the slow cooker and stir to combine. Tie the sprigs of thyme and oregano together with kitchen twine to make a neat little bundle. It is OK if leaves come off, but you don’t want stems in your soup. Tuck the herb bundle into the soup, cover the slow cooker and cook for 5 to 6 hours on high, or 7 to 8 hours on low.
3. When ready to serve, fish out the herb bundle and discard. Use an immersion blender to purée the soup until smooth (you can also do it carefully in batches in a blender). Season with salt and pepper to taste. If you want a creamier soup, stir in the heavy cream and leave to warm through.
Add 1 tablespoon curry powder to the vegetables, omit the herbs, and stir in 1/2 cup coconut milk instead of heavy cream.
Add a small can of chopped green chiles to the vegetables, omit the herbs
Stir in a can of rinsed and drained cannellini beans 20 minutes before the end of cooking time and warm through.
Stir in some cooked pasta or rice at the end of cooking until warmed through.
30 minutes before the cooking time ends, stir in some finely chopped spinach and cook until wilted and warmed through.
[This post is a placeholder pointing to the permanent Pantry Basics page.]
Let’s Not Overthink This Tomato and Mushroom sauce for pasta – adapted from one of Marcella Hazan’s great tomato sauce recipes.
Five ingredients, and no spices except a pinch of salt. The objective here is to taste (and enjoy) tomatoes and mushrooms.
1 28 oz can whole tomatoes
4 oz (by weight) white mushrooms, sliced thick
4 tablespoons fat – recommended, 2 tablespoons butter + 2 tablespoons olive oil
1/4 teaspoon salt
Melt butter into olive oil over low heat. Add sliced mushrooms and salt and cook uncovered over low-medium heat for about five minutes (you’re making mushroom-flavored oil, y’all.)
Crush up the canned tomatoes in your fingers as you drop them into the pot, and add the liquid from the can. Simmer low, uncovered, for 45 minutes, stirring occasionally.
Whisk, sieve or stick-blend the sauce before serving.
So whats the final word? It depends on your usage patterns. If you use vanilla regularly in baked goods like cookies and cakes, theres no reason to spring for the fancy stuff, or even the real stuff—artificial extract will do just fine. If you drink a lot of nog or make uncooked ice cream bases or cold desserts like panna cotta, you might consider buying real extract. But if all you’ve got on hand is artificial extract? Don’t worry, just add a touch of booze to the mix a teaspoon of vodka or bourbon for every teaspoon of extract works, and you’ll do just fine.
WHAT YOU’LL NEED:
• a 2-cup Mason jar or other container with a tight-fitting lid
• 1 cup well-shaken buttermilk
• 1/4 cup mayonnaise
• 3 tablespoons sour cream
• 3 tablespoons finely chopped parsley
• 2 tablespoons finely chopped chives
• 4 teaspoons white wine vinegar or lemon juice
• 1 medium garlic clove, finely chopped
• salt and freshly ground black pepper
1. Put all of the measured ingredients into the jar or container. Season with salt and a generous amount of pepper.
2. Tightly close the lid and shake the container to evenly distribute all of the ingredients. Put the dressing in the refrigerator and let it sit for at least an hour before using—this will allow the flavors to meld. Taste and season with additional salt and pepper if desired. The dressing will last up to three days in the refrigerator.
1 (5 to 6 pound) roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
1 pound ground chicken
1 large yellow onion, minced
1 tablespoon minced garlic
1 teaspoon ginger powder
2 ears of corn when in season, or 1 bag frozen (12 ounces)
1/2 (10 ounces) bag spinach (washed, spun dry, de-stemmed, leaves torn)
2 tablespoons naturally brewed soy sauce
Juice of 1 lemon
4 cups cold, cooked long-grain rice, brown and white combination, preferably day-old so it’s nice and dry*
kosher salt and freshly ground black pepper to taste
Heat a wok or large saute pan over medium-high heat. Lightly coat with oil. When oil shimmers add chicken, season with salt and pepper, and brown, breaking up any large chunks with wooden spoon or spatula. Remove chicken to a plate. Add about 1/2-inch oil to wok and allow to heat; add eggs, which will puff up. Cook scrambled eggs and remove to a paper towel-lined plate. If necessary, add more oil to wok to lightly coat, then add onions, garlic, and powdered ginger, and cook until nicely caramelized, about 5 minutes. Add corn, rice, chicken and egg, and toss to combine. Add naturally brewed soy sauce, toss to combine, and check for seasoning. Place mound of raw spinach in center of four dinner plates. Drizzle with lemon juice and season. Top with fried rice to cover. Enjoy!
1 1/2 tablespoons olive oil
Cracked black pepper
3 pound beef brisket
1 medium onion, minced
2 bell peppers, seeded and sliced
2 pounds small potatoes, such as fingerlings
2 14.5-ounce cans fire-roasted, diced tomatoes
1 tablespoons brown sugar
1 1/2 tablespoons balsamic vinegar
1/4 cup dry red wine
1 tablespoon Worcestershire sauce
1. Heat olive oil in a large sauté pan until shimmering. Season brisket with salt and pepper and brown on both sides.
2.Transfer brisket to a slow cooker and add remaining ingredients. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook on low setting for 8 to 10 hours or until tender.
3. Remove brisket from slow cooker and let rest for 5 minutes. Slice against the grain. Place on a platter along with vegetables. Spoon sauce on top or place in a gravy boat to pass alongside.
Pascale’s roasted potato magic unfolds thusly: the potatoes are parboiled for five minutes first, drained, and returned to the saucepan. At this point — and this is the crucial step, so pay attention — you grab the lidded pan and shake it vigorously, which not only is fun, but also serves to make the surface of the potato pieces fuzzy from rubbing their hips one against the other.
And wouldn’t you know it, it is this very fuzz that fosters the formation of a splendid crust when you then bake the potatoes, while the parboiling step reduces the baking time and ensures that the flesh inside stays moist.
Pascale’s Perfect Roasted Potatoes
– 1.2 kilos (2 1/2 pounds) potatoes (waxy or floury — both types will work equally well)
– 2 tablespoons vegetable oil or duck fat
– sea salt
Preheat the oven to 210°C (410°F).
If your potatoes are smooth-skinned, scrub them well and peel them in alternative stripes so that strips of skin remain. If, on the other hand, the skin of your potatoes is rugged and grainy, peel it off completely (no need to scrub) then rinse the potatoes well in cold water.
Cut the potatoes into even chunks, about the size of a bite. Place them in a saucepan large enough to accommodate them, cover with cold water, and add a teaspoon coarse salt. Set over high heat, cover, bring to a low boil, then lower the heat to medium and cook for 5 minutes.
As soon as the water boils, pour the fat into a rimmed baking sheet, and place the sheet in the oven, so the fat and baking sheet will heat up.
After the 5 minutes of boiling, drain the potatoes — they will not be cooked at that point — and return them to the saucepan. Place a lid on the saucepan. Holding the lid firmly shut with both hands (the saucepan will be hot, so wear oven mitts or use dish towels), shake the saucepan vigorously for a few seconds, until the surface of the potato chunks is fuzzy; this will help the formation of a crust.
Remove the baking sheet from the oven, pour the potatoes onto the sheet, sprinkle with sea salt, and stir well to coat with the fat.
Return to the oven and bake for 25 to 30 minutes, flipping the potatoes halfway through, until cooked through (when you insert the tip of a knife in one of the pieces, it should meet no resistance), crusty, and golden. If you want a little more color on them, you can switch to grill mode for the final few minutes.
* I normally plan to serve about 200 to 250 grams (7 to 9 ounces) of potato per person, but these are so good people tend to want a little more.
Adapted from Pascale Weeks’ pommes de terre rôties.
1 small pie pumpkin
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz) plum tomatoes, chopped
2 cans (19 oz) black beans, drained and rinsed
1 bottle (300 ml) stout (such as Guinness or Dragon)
2 tbsp brown sugar or maple syrup
1 tbsp chili powder
1 tbsp ground cumin
1 tsp each cinnamon and oregano
2 chipotle peppers, finely minced (that’s two *individual* peppers, not cans)
1 red bell pepper, diced
1 cup fresh or frozen corn kernels
To make the pumpkin easier to cut, pierce with a fork a few times and microwave on high for 1 minute. Set aside to cool.
Once pumpkin is cool enough to handle, cut in half. Scoop out and discard the seeds (or save them to make toasted pepitas), then cut each half into six wedges. Using a sharp paring knife, cut the peel from each wedge, then chop into 1/2″ cubes.
Pour the olive oil into a large heavy-bottomed pot set over medium-high heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and squash, and continue cooking for another 5 minutes, or until onion is golden. Stir in tomatoes, beans, beer, brown sugar, spices and chipotle peppers.
Bring the chili to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the pumpkin is tender. Stir in red pepper and corn, and continue simmering for another 5-10 minutes or until corn is bright yellow and peppers are soft.
Serve piping hot with your favourite chili garnishings – grated cheddar, sour cream, chopped cilantro, green onions or all of the above (which is my personal preference).
½ cup yellow cornmeal
2 tbsp. canola oil
6 oz. kielbasa sausage, cut diagonally into ¼”-thick slices
7 cups chicken stock
4 oz. collard greens, stemmed and thinly sliced crosswise
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 scallions, thinly sliced
1. Heat cornmeal in a 10″ skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
2. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.
DUTCH MEAT LOAF (adapted to double sauce recipe)
from HUNT’S COMPLETE TOMATO SAUCE COOKBOOK (Hunt-Wesson Foods, 1976)
1.5 lbs (675 g) lean ground beef
1 cup (250 ml) fresh bread crumbs
1 medium onion, chopped
2 8 oz. (226 g) cans Hunt’s Tomato Sauce
1.5 teaspoons (8 ml) salt
0.25 teaspoon (1 ml) pepper
1.5 cups (360 m) water
4 tablespoons (60 ml) brown sugar, packed
4 tablespoons (60 ml) prepared mustard
2 tablespoons (30 ml) vinegar
In medium bowl, lightly mix beef, bread crumbs, onion, 1/2 can Hunt’s Tomato Sauce, egg, salt and pepper. Shape into loaf in shallow baking pan. Combine remaining 1.5 cans of tomato sauce with rest of ingredients; pour over loaf. Bake at 350F (175C) for 1 hr 15 minutes, basting loaf several times. Makes 5 to 6 servings.
In Turkey this dish is called Menemen (where the eggs are usually scrambled) and in most of North Africa and Israel it’s called Shakshuka. Even Italy has its version called Uova al Purgatorio (but without the garbanzos).
It’s not hard to have almost every ingredient on hand to make this dish on the fly; canned tomatoes and garbanzos are staples in my pantry, as are the spices. Onions, eggs, and even feta cheese are almost always in my ‘fridge. I’ve adapted the recipe slightly, cutting it in half to serve two, and adding a few spices (the addition of sumac really enhances the middle eastern flavor for me and I prefer the smoked paprika to sweet).
This dish would be a great brunch item for a crowd. If you want to do that, I’d recommend making a large batch of the sauce (recipe x 4) in a pot on the stove and then transferring it to a large baking dish (like for lasagna or casserole) and then adding the eggs and baking it in the oven. Not only is this a great breakfast/brunch dish, but I think it would make a delicious quick weeknight dinner and would be perfect for Meatless Mondays.