Chunky Guacamole Shrimp Salad

29 06 2008

For those of you who don’t know, I have a small obsession with tomato/avocado combinations. I put them on burgers, make sandwiches out of them, dip my nachos in them, and now I’ve harnessed their awesomeness in salad form.

I’m a little backwards sometimes. For the most part, when people are on a tight budget they cut back on their food choices and lean more towards nonperishables or starches, and when their fridge is empty on those days before grocery day, it usually houses condiments, milk, maybe eggs, and preserves. I, however, end up with an odder mish-mash of exotic vegetable scraps, fruits and cheeses. Like today, for example. Tomorrow is grocery day for me, and all I have in my fridge right now is buttermilk, olives, half of each an avocado, red onion, lemon and tomato, onion sprouts, feta cheese, some limp cilantro, and a laundry list of condiments. Though it may be harder to make a meal out of a combination of those things than say eggs, bread and cheese, I’m never discouraged. And have I mentioned yet that I LOVE tomato and avocado?

The only rational thing to do then was pounce upon them and fuse them together, yet again. But with what? I have no bread, no nachos, no burgers. I do, however, have feta, half a red onion, shrimp, and enough condiments to make any kind of dressing I can muster. So was born this guacamole salad. It was really refreshing, the kind of thing that you would want to eat outside. If it hadn’t have been for my guttersnipe of a downstairs neighbor, I just might have. Either way, this one is going into my frequent rotation for sure. Recipe to follow.

Chunky Guacamole Shrimp Salad
Serves one

13 peeled, deveined large shrimp
1/2 avocado, cut roughly
1/2 tomato, seeded and chopped into medium-sized chunks
1 slice of red onion, cut in half(sorry I don’t have a more accurate measurement)
1 tbsp feta cheese, crumbled

Dressing

Juice of half a lemon
1/4 tsp dijon mustard
pinch of salt
pinch of cumin
pinch of ancho chili powder
1 1/2 tbsp garlic olive oil

Poach shrimp for 3 minutes, drain and cool. Make dressing: whisk together lemon juice, dijon, and seasonings. Whisk in oil to emulsify. Toss shrimp with salad ingredients and dressing using spoons(I’m serious! Forks will turn it into an ugly mash.)

Also, here is a picture of the inside of yesterday’s strawberry cake. It tasted even better than it looked, and I am now quite high on my own sense of accomplishment. Please excuse my friend’s arm.

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Icing A Cake In the Devil’s Kitchen

28 06 2008

As I promised, I am now pleased to present you with my tale of strawberry cake. If it was novel, it would probably be called “The Strawberry Cake Catastrophe.” This was quite possibly one of the most incredibly problematic endeavors to date, but true to fashion I managed to turn it around with maximum wreckage of my kitchen and only minor damages to my pride.

Innocence is deceiving

It started off innocently enough. Just a pint of unassuming organic strawberries. The kitchen window was open and I was [hopefully]annoying my downstairs neighbor with Amy Winehouse playing on my stereo. The cats were doing cat things and not investigating what was going on on the counter(for once), and the future was looking fresh and full of sweet possibility.

This is what I imagine heaven would be like.

At this point, the mess in my kitchen was minor. Just the things I was using were laying around and there were a few glops of batter and buttermilk on the counter but it wasn’t anything too overwhelming. Let me take a minute here though to tell you about those strawberries. If you are one of the unfortunate souls that has yet to try an organic summer strawberry I suggest you make it of the highest priority. They are only a dollar extra than generic strawberries and they don’t taste like red foam. If you want an approximation of their superiority, let me tell you that in all seriousness they almost brought me to tears they were so good, and I actually scavenged the cut tops for any edible portion I could find like some kind of shameless hobo in my own house. Remember when you were younger and everything tasted so… different? This is where your flavors have been all along and right under your frugal nose, instead of hidden behind a blanket of pesticides and genetic engineering. But enough about that; this post is about cake after all!

I need more than one 8\

With the berries safely folded into the cake batter, so began my two hours of relaxation whilst they baked away. Well, maybe more like one hour and forty-five minutes rather, since I only have one eight-inch springform and have to swap it out for new batter if I’m making a layer cake. It’s a minor inconvenience, but at least it’s one less dish. Yeah, well, this “minor inconvenience” was the beginning of a tumultuous roll downhill and a very long and agonizing climb back to the top. I have no pictures of the catastrophic part of this misadventure as I was far too busy scrambling about the kitchen trying to salvage the numerous things that went wrong. Frankly, the carnage is far too graphic and disturbing to subject human eyes to, but I will list the battles fought and casualties lost. Just humor me.

The Tragic Misjudgment of Angles-In which our brave General Cupcake blazed forth to conquer the enemy but was defeated by underestimating the power of the lowlands. Next time shall attack from higher ground and jerry-rig some form of cake stand rather than my inferior(and awkwardly low, actually) counter tops. Casualties: four unlevel cake layers and the General’s ego in matters of horizontal slicing.

The Jellyfrost Incident- In which the General, freshly wounded from battle but not discouraged, tackles the guerrillas from both Camp Strawberry Jam and Camp Strawberry Buttercream in a diplomatic attempt to unite the two. Unfortunately the ramifications of the Tragic Misjudgment of Angles were unaccounted for and after a long and arduous battle the General did succeed in uniting the two opposing camps in a fragile cease-fire. However there was still much propaganda to be distributed to assure the rebels that Angles had been rectified so our General marched on, weary from a battle barely won but optimistic nonetheless. Casualties: none.

The Buttercream War– The longest, hardest and most fatiguing of all was the Buttercream War. After what was a shaky accord at best with the two guerrilla camps trying to coexist on their ravaged homeland, a mission of complete unity and democracy was enthusiastically set in to motion. Perhaps it was General Cupcake’s zeal in attempting to all at once solve the perplexity of the tenuous relations of her enemies by binding them together and to also salvage some of her own pride that caused an all-out war in the land of Strawberrycakeistan. The lethal combination of weapons too strong for her control, battle fatigue and impatient fervor caused the General to agree to a full-on Buttercream Blitz. The weapon was too strong, foreign and applied with far too much pressure for the people of Strawberrycakeistan to understand that an all-out riot erupted, causing the entire top of the country to split in half. Frazzled and frightened, the General did the first thing she could think of and closed the borders of the entire country, sealing it shut with a metal wall until it resolved it’s own issues. Casualties: the entire kitchen cavalry, the Dishwater Ocean, and the General’s patience.

As you can all see, things are once again all well in the world of cake. For those of you with less vivid imaginations than myself, basically what happened was: I couldn’t cut the cake in half properly because I am too tall for my counters. This presented problems when the time came for gluing them together, and especially when it came to covering the cake. I actually had to clamp the springform ring around the whole thing, ICED, and shove it into the fridge for an hour-long time out to think about what it had done. I made a new batch of icing, because of some kind or serendipity I actually had over purchased and had enough for another batch, so I re-frosted the entire thing. With much more success as you can see. This, thankfully, concluded my troubles but has taught me that trying to frost a cake in 30 degree humidity, in an apartment still recovering from the effects of an oven being on for two hours, with unlevel cake layers, wins me the “You Sure Aren’t Some Kind Of Stephen Hawking” award. Best to be eaten with a slice of humble pie, I’m sure. Moving on…

So begins the decorative part of our program. Though my hand mixer was struggling in its old age to keep up with my demands(it’s probably older than I am, I learned how to bake cakes with that thing when I was seven!), it grumpily made one more batch of icing, royal icing to be exact. Much to my surprise, piping the cake in the Devil’s Kitchen wasn’t at all difficult. I assumed that the heat would have fought against my attempts to defy gravity and pipe on the vertical side of the cake, ending in far worse tragedy than I could ever imagine but it just wasn’t so, people. I drew up a template of the flourish that I wanted to cover with to serve as a visual aid and went to town. It turned out almost as well as I had hoped. I would have preferred the cake to have been higher to allow for a smaller line, but at that point we weren’t about to nitpick.

I was going to document my forays into gumpaste, but honestly, I do it often enough and could provide far better demonstrations with more ornate decorations at another time, so this is what you get for now. I did these the night before while watching old musicals and drinking the iced tea and it was great. Now, this is what i do before i shove them into a cake, and what i recommend that anyone else do as well. I arrange them in a way in which i would like to see them on a cake and take a picture of it. That way, you don’t lose your arrangement and can refer to the picture if you don’t remember where you wanted a particular piece to go. Call it organized, call it anal, call it what you want, but I’m going to call it a solid plan.

And that would be that! All that was left was to shove the stems into the cake and pipe the accents on to the strawberries and the topper…

Ready for it?

There you are, my friend Mel’s birthday cake. Calamities aside, it turned out alright if I may say so myself. Apparently my icing penmanship leaves something to be desired, but I can live with that today. I’ve emerged from this quite humbled actually. I love decorating cakes and rarely have disasters that I can’t recover from, but today I am thankful for my disasters. If everything went smoothly all the time, how would we ever learn? Because of these events, I’ve learned that not all cakes are best to be worked with completely fresh, jam and buttercream can indeed be coaxed into friendship if you’re persistent enough, and always keep your pointy cake toppers away from your cats lest you want them to gnaw off the fragile shards(which I now have to somehow repair). Recipe to follow.

Strawberry Cake

3 cups all purpose flour
1 tbsp baking powder
1 cup salted butter, room temperature
2 cups sugar
5 large eggs
2 tsp vanilla extract
1 1/4 cups buttermilk

1 pint strawberries, medium dice
2 tbsp flour

With an electric mixer or stand mixer, whip butter until light and fluffy at medium speed, about 5 minutes. Gradually add the sugar in about 6 additions, and then add each egg one at a time until incorporated.
Sift together flour and baking powder and alternate with with buttermilk and vanilla until blended.
Toss strawberries in 2 tbsp of flour and add to mixture. (The flour assures that the strawberries will adhere to the batter and will incorporate more easily.) Fold the strawberries into the batter.
Pour mixture into two 8″ cake pans and bake for 40-55 minutes at 350, or until a skewer inserted in the middle comes out clean.
Cool cakes on a wire rack. I suggest wrapping them thrice in saran and freezing them for at least half a day to sturdy them up before finishing them. I will be doing this next time, as well as investing in a tall, tall cake stand.

Icing and filling

1/2 cup salted butter, softened
1/2 cup strawberry preserves(mash them through a sieve if you don’t want the seeds appearing in your icing)
4 cups confectioner’s sugar
2 tsp vanilla extract
Milk, for thinning, if needed

1/2 cup strawberry preserves

On medium speed, whip butter until fluffy. Whip in 1/2 cup strawberry preserves. Gradually add confectioner’s sugar until desired consistency is reached. Thin with milk if you find the icing too thick.

Cut each cake in half horizontally. Microwave 1/2 cup strawberry preserves until spreadable and with a pastry brush(or a spoon, I’m sure it will also work). Spread a thin amount of frosting on the bottom layer of the cake(and when I say thin, I MEAN IT. Unless you make twice the icing, in which case go nuts.) Brush some preserves on to the layer that will crown the bottom layer and place it on so that the side with the preserves is on the frosted layer. Do this with the other layers until you reach the top. Cover your cake with remaining frosting. Decorate as you wish, in a much cooler kitchen than mine, I hope.

For extra strawberry power, I would also suggest using another pint of strawberries, cutting them into slices, and putting them between the layers of cake. Strawberry kawaii!





Iced Tea Acrobatics

26 06 2008

For your amusement, a tale of green tea. Today’s post is brought to you by Tsunami Bomb, and the oft-embarrassing things I do when alone to entertain myself. Fortunately for me, I only need tell you of the ones I choose, and not the other stuff like that thing I do where I put on really thick socks and slide across my floors. That stays between me and my cats.

This is my super-top-secret, amazing, fantastic, never-get-your-hands-wet trick for making a large quantity of iced tea from tea bags(instead of a tea ball, which is infinitely more convenient but mine appears to have run away with a band of gypsies). I call it the “Happy Funtime Spicy Awesome Super Iced Tea Love Trapeze.” (It’s Japanese.) This is totally the way we do it in the “biz.” Well no, but it makes sense to me and it doesn’t scald your hands when you need to remove your tea bags.

All you need to construct your own iced tea trapeze is a chopstick or long bamboo skewer(made in Japan, I told you so!) and the kind of tea bags that come on a string. I’m sure you could somehow sew thread into regular tea bags if you desperately wanted to but really, who’s that messed up? You just need to tie your tea bags as close to the paper label as possible when getting them on the chopstick for maximum swimming abilities and POOF! You needn’t ever have to be treated for burn injuries after making large amounts of tea. Hopefully. I can’t guarantee that this will make you any less clumsy than you already may be.

Wanna know what else is fun about this? When you decide to stir in your honey/sugar/whatever you sweeten your drinks with(I recommend doing it half way through the steeping so it melts in nice and hot, just let the stick hang to the side of the jug with the bags still in the water), the tea bags get all tangled up from the spoon’s swirling. Big deal, you say? Au contraire, mon frere! When you lift them out of the water, they untwirl the opposite way and spin around like an unraveling maypole! Way fun! Ok, maybe that’s just me being weird again… Either way, here at Rockaberry, we love our tea. And you should too.





A Tuna Sandwich To Love

24 06 2008

Despite her offensively large head and gratuitous cleavage, Giada Di Laurentiis does sometimes have some good ideas. When she’s not overly groping her food, she can come up with some tasty foodstuffs. When I was watching my mom’s house this weekend and overloading on the glories of cable TV, I came across this recipe and immediately bookmarked it in my brain. Now, I am not usually a fan of tuna sandwiches as I am appalled by the idea of canned meats but that doesn’t stop me from buying fresh tuna and cooking it myself. Tossed with a small jar of preserved artichokes and a handful of kalamata olives and drizzled with some olive oil, it was heaven on focaccia. Recipe to follow.

Also, stay tuned for this weekend’s strawberry cake. I have a birthday to attend, and science forbid I show up sugarless.

Currently rocking out to the queen of Rockabilly, miss Wanda Jackson. Twaaaang-a-laaang…

Tuna, Artichoke and Olive Salad, adapted from Giada Di Laurentiis.
Makes 2 servings

One medium-sized tuna filet
One small jar of quartered artichokes(approx. 1/3 cup)
10 kalamata olives, or similar olives
2 tbsp olive oil

Season tuna with salt and pepper(or nothing, if you wish) and bake in the oven at 350 until cooked through and tender, but not dry. Cool.
Break up tuna in a bowl until roughly flaked. Roughly chop artichokes into manageable pieces. Pit and chop olives. Toss ingredients together with tuna and olive oil. Proceed to pack on to focaccia or your bun of choice. Please do not ruin this lovely sandwich with regular white bread, it’s in your best interest, honest.





Anything You Can Do I Can Do Better: Beating the Grocery Store Deli

23 06 2008

These are so obviously not my plates

I have been away from my home for an entire week. This displeases me, but more so it displeases my stomach. Let me just say that I hate cooking at other people’s houses. Abhor it. I have become accustomed to having any and all flavorings at my disposal; my cupboards are jam-packed with spices, my fridge is fully stocked with sauces, relishes and dressings, and my pantry has more oils and vinegars than you can shake a head of lettuce at. Most other people are not so well equipped, and for this I weep inside. Now, my father’s place isn’t all that bad. Though he doesn’t have very much, what he does have I can make use of and what he lacks he will usually buy for me. My mother is a different story; she has a distaste for anything “ethnic” or “flavored” so I was kind of on my own. The lovely salmon focaccia sandwich that you see above was foraged for entirely at the grocery store. Well, except for the mayonnaise, she did have that and to which I added a splash of soy, some ginger and garlic powder. And it was pretty good.

Salvation, julienned.

However, the first thing I did when I got home was bow down in front of my refrigerator and kissed it. F’reals. Well, no, figuratively of course. I’m not that weird. Then began a wild display of foraging as I tore every possible vegetable I could grab off of the shelf and made a dash to the cutting board. Let me explain this dish… I am one of those horrible people that go to the grocery store hungry. I know, I know, I’m sorry and I promise to say 50 Hail Julia Child’s sometime soon, but I just can’t help myself. On one such excursion, starved and begrudged of sushi, I decided to grab something quick from the deli section. Not usually a fan of heavily mayonnaised pasta salads(which constituted 98% of the deli offerings) I spotted a vinaigrette based Thai noodle salad and settled on that. And it wasn’t bad. If it hadn’t have had any annoying-to-pick-out julienned carrots in it, I would have ordered it again. Well, no actually, I’m just going to make it my damn self.

Invest in white dishes.

As I’m not a huge fan of noodles unless they are the Asian vermicelli noodles or cellophane noodles, of which I had none, I decided to omit them from the original deli version and replace then with bean sprouts, with which I have an unhealthy healthy relationship. I also, naturally, omitted the carrots as they are the devil’s food and should be banished to the island of horrible foods along with caraway seeds and Doritos. Made a vinaigrette, julienned some bell peppers, sauteed some beef and cut some itty bitty broccoli and thus we behold my version(the better one if you ask me) of spicy Thai beef salad. It was mondo tasty. Recipe to follow.

Bean sprouts rule my life

In other news: Accidentally drank a huge mouthful of spoiled milk today. It tasted like blown out birthday candle smoke and sock smell. Must be more vigilant with dairy product expiry dates…

Sweet and Spicy Thai Beef Julienne Salad
Makes 2 portions

Vinaigrette

1/2 cup sesame seed oil
1/4 cup rice vinegar
1 tbsp soy sauce
1 tbsp teriyaki sauce
1 tsp red wine
Juice from half a lemon
1 tsp dijon mustard
1 tbsp brown sugar
1 tsp grated ginger
1 tsp garlic mince
1 tsp red pepper flakes
zest of one lemon

Whisk together all ingredients except oil until combined. Slowly whisk in oil until emulsified. You might not need all of this dressing, depending on personal taste. I didn’t.

Salad

1 thin marinating steak, cut into thin strips
1 tbsp oil

1/4 cup green pepper, julienned
1/4 cup red pepper, julienned
1/3 cup broccoli, cut small
1/4 cup onion sprouts
1 cup bean sprouts
1 tbsp cilantro, finely chopped

Sautee beef strips on medium high in a non-stick pan in oil. Drain beef on paper towel-covered plate, cool. Toss vegetables with beef and dress to your own discretion. Let sit in the fridge for at least 15 minutes for dressing to be slightly absorbed into salad. Enjoy with your favorite kung fu movie.





The Gift of Meat and Whiskey: Father’s Day, Redux

16 06 2008

What do men like more than meat and liquor? Possibly, a combination thereof; perfectly tender and falling off the bone, crystallized and charred sugars of whiskey and coke on spare ribs that create juicy, perfect magic. Yes, that’s right, the Jack and Coke ribs were even better in reality than I had imagined they would be. Another gold star, please. It’s more often my strange ideas and combinations that lend themselves the best to tasty actualization. Smokey, sweet, and just a little spicy, it was better than I ever dreamed.

To pair with these ribs of the gods, potato salad was decided on. Now, let me just say that potato salad shouldn’t be one of those fly-by-the-seat-of-your-pants kind of dishes. You need at least a day to make a potato salad masterpiece. Otherwise, it just ends up wet. I’m sure there are people out there that are just that into mayonnaise that a potato and mayonnaise soup sounds like a trip to paradise, but I am not those people. I am, however, the kind of person that is optimistic to a fault in the kitchen, believing that somehow, by the sheer will of my mind that the dressing will absorb into potato salad in 18 hours less than required. Unfortunately, I do not possess those kind of super powers, cool as they would be. Soupy or not, it was still a hit and everyone liked it, but I’m reserving my judgment for lunchtime tomorrow.

For dessert, there was S’more pie. Always an advocate of dessert, I can never say that I’m going to cook you dinner without having the dessert steal the show. It’s just unavoidable, sorry. I was re-reminded of this recipe after a post on one of the food blogs I frequent and decided that I would finally take a shot at it. I kinda forgot to write the real recipe down so I just threw caution to the wind and hoped for the best. Two things happened. 1- I guessed on the chocolate layer and succeeded(the graham layer is a no-brainer, I’ve got graham crust permanently etched into my brain) and 2- I guessed on the marshmallow and kinda failed. I had a feeling that it wouldn’t go over well on the marshmallow though. Pops doesn’t own a meat or candy thermometer, and as it is incredibly, almost impossibly difficult to tell the temperature of sugar by sight, it was doomed from the start. Luckily there was a rogue jar of marshmallow fluff in the cabinet so I cheated and poured it on top instead. It worked, but it just wasn’t the same.

There was also grilled corn. All in all, it was a swell father’s day dinner, even though it was a day late. I am armed with new resolve to actually conquer the reading of sugar temperatures with my eyes. Once achieved, I shall be unstoppable, and desserts shall bow before me, trembling in fear of my candy-making prowess. Recipes to follow.

Jack and Coke Ribs
Makes one rack of spare ribs

2 cans Coca Cola, NOT diet. Imperative.
1/4 cup Jack Daniels, or similar bourbon whiskey.
1 cup cherry preserves
1 tbsp worchestershire sauce
1 tbsp soy sauce
1 tsp cumin
2 tsp garlic powder
1/2 tsp chili powder
salt and pepper, to taste

In a medium saucepan, empty two room-temperature cans of cola and whisk until no longer effervescent. On medium heat, reduce cola to one can. Add Jack Daniels, cherry preserves, sauces and spices, and reduce by half, or until thick enough to brush on ribs. I recommend cutting each rib individually, brushing with the sauce, and wrapping in foil to slowly roast in a 250 degree oven for at least two hours before grilling. It marries the flavors of the pork and the sauce, and creates juicy, tender, fall off the bone goodness. When done in the oven, grill until caramelized, brushing with any remaining sauce. It may take longer, but trust me, it’s worth it. Blast some Creedence while you cook, it adds to the flavor. MAGIC!

Unless anyone is truly interested in my potato salad recipe, I will not post it unless requested.

S’more Pie
Serves 6

1 1/2 cups graham crumbs
1/3 cup sugar
2/3 cup melted butter

Combine all ingredients and press into a pie shell. Bake at 350 for 10-15 min.

8 squares Baker’s semi-sweet chocolate
1 cup 35% cream
1 tsp vanilla
1 egg yolk

Chop chocolate finely and set aside. Heat cream and vanilla and pour over chocolate. Let it sit for 2 min, then whisk together until chocolate is melted. Whisk in egg yolk. Pour into graham crust and bake at 350 for 20 minutes, or until it just barely jiggles. It will firm up once it cools.

2 jars marshmallow fluff, or two cups of made-by-your-damn-self marshmallow

Pour marshmallow fluff over chilled pie. Take a blowtorch to it until you get a golden-brown reminder of your childhood, or throw it under the broiler at 500 degrees, if you’re a pansy. If using the broiler, wrap the crust edge with tinfoil to avoid sinful crust-charring.





My Zen Jiggles, Does Yours?

14 06 2008

There’s just something about panna cotta that I can’t say no to. Especially in the summer. Even more so if it is tea-infused. I came up with this recipe a while ago and haven’t made it since then, but I’m beginning to think that it’s time. A delicate blend of Asian-inspired flavors, this one is just something that you have to experience for yourself. Honestly it’s the most relaxing dessert I have ever eaten. The perfect ending to a light summer lunch, the exact opposite of the Chinese takeaway that I myself had. I can never refuse the spicy shrimp, it’s my weakness.

Jasmine Green Tea Panna Cotta

30 g gelatin powder
450 ml buttermilk
450 ml 35% cream
450 ml whole milk
230 ml clover honey
35 g loose jasmine green tea

Soften gelatin in a small amount of water.
Place buttermilk, cream, milk and honey into a medium saucepan.
Put tea into a tea ball or tie into a cheesecloth sachet and place into pot.

Bring cream to a simmer, whisking occasionally. When tea flavor has been infused sufficiently, remove tea ball.Stir in gelatin.
Chill mixture before molding, until it’s fridge temperature. Give it a good stir to make sure that any gelatin that may have settled at the bottom becomes reincorporated.
As you might tell from the photo above, if you forget this step, the gelatin settles at the bottom of the mold, and is not nearly as attractive.
Pour into greased molds and chill for 4 hours.

Lemongrass-honey sauce

125 ml white wine
80 ml water
250 ml clover honey
1 stalk lemongrass, trimmed and chopped into thirds.
100 g anjou pear parisienne. (about 2 pears)

Gently beat lemongrass pieces with the back of your knife to release the flavours.
Place lemongrass, wine, water and honey in a small saucepan and simmer.
Remove lemongrass once flavors have been imparted.
Poach pears in the syrup, remove pears.
Reduce syrup by 1/2.

Fried crepes

5 cooked crepes
confectioner’s sugar

Cut crepes into strips and deep fry until golden, turning if needed.
Dust with powdered sugar.

In other news: there was a cheese omlette, spicy shrimp and noodles, and a possible slurpee in my future. I promise to be more entertaining come Monday, when I audition an idea for Jack and Coke ribs. Fingers crossed that it plays out as well in reality as it does in my mind. I will need a lot of CCR for this. Wish me luck!