Nibbles & Sips

Fun with food and beverages: recipes and opinions about what, how, and why we eat.

E-Mealz: a Menu Service Alternative

Nibbles

I’ve often recommended the Menu Mailer by Saving Dinner to folks who have trouble answering the ‘What’s for dinner’ question from week to week. It’s convenient, inexpensive, offers of variety of menu options and takes the weight off your shoulders.

But it’s not the only option.

(And, yes, I still sometimes kick myself for not being more entrepreneurial-minded back in ’98 when I started doing this myself every week for my husband and I.)

From a blog ad I saw several weeks ago I pointed my browser to e-mealz.com (don’t forget the hyphen or the z), just out of curiosity. What I found was a site that touted money-saving, healthy menus for a mere $5 a month. They even match their menus to specific stores! Taking advantage of the weekly advertised specials without actually having the comb the flyers yourself? Nice!

Sadly, I found that you can’t just try the service for a single month–at least not without paying for 2 more. That was a little disappointing (I like to give things a trial before I commit, don’t you?) but I went ahead and signed up for a 3-month subscription. And all those store/menu-style options? Yeah, you have to pick one to subscribe to. No hopping between menus if you feel like shopping the best option each week.

As much as it pains us some days, Wal-Mart is the most cost-effective store local to us (though we frequently stop by Publix for specialty items) so we opted for the Low-Carb Wal-Mart meal plan for 4-6. The recipes (7 per week) cover 2 pages and are written sparingly. Side dishes are also included. The shopping list is also presented as a grid, with staples broken out so that it’s easy to mark out those you probably already have on hand but also can remember to pick up if you’re running low. It’s broken out by sections and has a column for checking items off.

What wasn’t so hot? Meal 3 of our first week was a Toasted Pecan and Strawberry Salad. Sounds great! Guess what wasn’t on the shopping list: strawberries. Oops. Kind of a big oversight (which we, thankfully, caught before leaving for the store). Also it’s great that they recommend so many side salads–5 out of the 7 days on our first week–but when you look closer you see they’ve specified the store-brand bagged iceberg lettuce. Why bother? Iceberg has very low nutritional value–it’s barely even green! We substituted some romaine hearts and a package of spring mix and spent a little more for a more satisfying end result. (Future weeks proved this to be somewhat of an aberration–though a recommended side dish of Pork Rinds seems quite out of place.)

But the recipes were tasty! We were especially pleased with the Hot Taco Salad which ground turkey in a chili-like layer with lots of toppings. And the salad recommendations (once you ditch the iceberg) were inventive–Greek-style one day, Mexican another, with a couple of dinner salads thrown in. We certainly didn’t lack for taste or variety.

How does it compare to the Menu Mailer? MM offers 6 recipes a week, e-mealz 7. Both include side dish recommendations and itemized shopping lists. Both also provide for a variety of primary proteins and seem to use 1 slow-cooker recipe a week. Menu Mailer allows you access to all 3 of their menu types each week, available as downloadable pdf files that you can save for later, a bit of an advantage over the locked-in e-mealz but MM wasn’t always all-access, either.

Menu Mailer administers it’s subscriptions through Big Tent–numerous hoops and clicks required to get to your weekly menu download. I understand that it probably makes things easier on the admins to do it this way but it was a change I was not happy to see happen. E-mealz–either due to a smaller size or just preference–still takes a single click from their homepage to the Members Area when there’s a link to this week’s and last week’s menus. The simplicity is nice.

Sure, the simplicity of their recipes may get to us after a while and we may not renew past our first 3 months, but it’s a nice change of pace for now.

Have you ever tried a menu service? Which one(s) and what did you think?

50 Shots of America–Texas

Sips
Miss Independent

Miss Independent

It’s fitting that this week’s state is Texas as I was planning to be in the Lone Star State this weekend for the Dallas Webcomics Expo, but scheduling issues (and that little trip to Nebraska in June) put a kink in this month’s travel plans. Ah, well, such is life! But because of that, I want to dedicate this week’s cocktail to all the Independent artists and creators out there making their own way!

Miss Independent

1 oz Tequila
1 oz Tomato Juice
1/2 oz Pepper Vodka
dash Worcestershire Sauce
Celery Salt and Celery Stalk for garnish

Combine liquid ingredients over ice and shake like you’re facing the double loops of the Shock Wave coaster. Strain into a chilled cordial glass, sprinkle with celery salt and stir with the celery stalk.

Six Flags Over Texas is not just a theme park–it’s the number of flags that have flown in governance over the current state’s boundaries: Spanish, French, Mexican, the Republic of Texas, itself, the US and the Confederate States of America during the Civil War. In fact, the only reason they gave up their hard-won independence was their inability to defend against Mexico’s continued advances. Smart move, making an alliance and becoming a state via treaty (December 29.1845).

Oil and cereals don’t make for good cocktails, so we’re going with the Tex-Mex influence and making, essentially, a Tequila Mary. The pepper vodka adds kick, even at such a low amount, and a flavor almost as large as our second largest state. (And, yes, the name is both a reference to the former republic status of the state and the song by Texas native Kelly Clarkson.)

http://www.novusvinum.com/pairings/main.htmlWine & Appetizers/Snacks

ANTIPASTO
Pinot Gris, (Dry) Chenin Blanc
, Sauvignon Blanc, Pinot Blanc, Gamay Beaujolais, Barbera

ASPARAGUS
Sauvignon (Fumé) Blanc, (Dry) Riesling, Vidal Blanc

CARPACCIO (BEEF)
Barbera, Cabernet Rosé, Rhône Blends

CARPACCIO (TUNA)
Sauvignon (Fumé) Blanc, Vin Gris

CAVIAR
Brut Sparkling Wine

CLAMS (RAW OR CASINO)
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, (Dry) Chenin Blanc, Pinot Blanc, Seyval Blanc

COLD MEATS
Vin Gris, Riesling, Gamay Beaujolais, Barbera, Seyval Blanc, (Dry) Vignoles, Chambourcin Rosé

CRUDITÉS
Pinot Blanc, Chenin Blanc, Chardonnay, Gamay Beaujolais

FOIE GRAS
Brut Sparkling Wine, Late-Harvest Riesling, Sauvignon Blanc, Gewürztraminer, Muscat, Pinot Noir

NICOISE SALAD
Sauvignon (Fumé) Blanc

NUTS AND/OR OLIVES
Brut Sparkling Wine

OYSTERS (RAW)
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Pinot Gris, Chardonnay, (Dry) Riesling, Pinot Blanc, Chenin Blanc

PASTA SALAD
Sémillon, Sauvignon (Fumé) Blanc, (Dry) Chenin Blanc, (Dry) Riesling

PASTA WITH CREAM SAUCE
Chardonnay, Pinot Blanc

PASTA WITH SHELLFISH
Sauvignon (Fumé) Blanc, Chardonnay

PASTA WITH TOMATO SAUCE
Barbera, Sangiovese, Zinfandel Rhône Blends

PASTA WITH VEGETABLES
Pinot Blanc, Dry Riesling, Sauvignon Blanc, Viognier, Gamay Beaujolais, Barbera

PATÉS
Gewürztraminer, Seyval Blanc, Gamay Beaujolais, Riesling, Brut Sparkling Wine, Cabernet Franc, Vin Gris

PROSCIUTTO AND MELON
Pinot Blanc, Riesling, Late Harvest Riesling or Gewürztraminer, Muscat

QUICHE
Riesling, Chenin Blanc, Chardonnay, Viognier, Gamay Beaujolais

SCALLOPS
Sauvignon (Fumé) Blanc, Chardonnay, Brut Sparkling Wine, Pinot Noir, Sémillon

SMOKED FISH (TROUT, HERRING)
Riesling, Gewürztraminer, Pinot Blanc, Brut Sparkling Wine

SOUPS
Usually none, or (Solera) Sherry

Wine Pairings: Seafood

Large scallops with cream sauce and parsley

Whether you’re at a restaurant
or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with seafood, from lobster to sushi.

CLAMS (RAW OR CASINO)
Sauvignon (Fumé) Blanc, Brut
Sparkling Wine, (Dry) Chenin Blanc, Pinot Blanc, Seyval Blanc

CRAB
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Chardonnay, Sake, White Rhône Varietals (e.g. Roussanne, Marsanne)

LOBSTER
Brut Sparkling Wine, Chardonnay, Sake, White Rhône Varietals (e.g. Roussanne, Marsanne)

MUSSELS
Chenin Blanc, Pinot Blanc, Pinot Gris, Sauvignon (Fumé) Blanc

OYSTERS (RAW)
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Pinot Gris, Chardonnay, (Dry) Riesling, Pinot Blanc, Chenin Blanc

RED SNAPPER
Chardonnay, Sauvignon (Fumé) Blanc

SALMON
Pinot Noir, Sauvignon Blanc, Pinot Gris, Sémillon, Vin Gris

SALMON TARTARE
Brut Sparkling Wine, Pinot Gris, Sake

SASHIMI, SUSHI
Brut Sparkling Wine, Semi-Dry Riesling, Sake

SCALLOPS
Sauvignon (Fumé) Blanc, Chardonnay, Brut Sparkling Wine, Pinot Noir, Sémillon

SHRIMP
Pinot Blanc, Chenin Blanc, Sauvignon (Fumé) Blanc, Chardonnay, Colombard, Vidal Blanc

STRIPED BASS
Chardonnay, Pinot Blanc, Viognier, (Dry) Vignoles

SWORDFISH
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Vin Gris, Pinot Noir

TUNA
Sauvignon (Fumé) Blanc, Pinot Noir, Merlot, Vin Gris, Chardonnay

OTHER WHITE FISH
Chardonnay, Viognier, Dry Riesling, Sémillon

Wine Pairings: Meat & Poultry
A juicy cut of steak

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with meat and poultry, from steak to duck.

CHICKEN
Chardonnay, Vin Gris, Riesling, Merlot, Gamay Beaujolais, Chenin Blanc, Pinot Noir, (Lighter) Cabernet Sauvignon

CHICKEN SALAD
Riesling, Chenin Blanc, Gewürztraminer, Pinot Blanc

CHICKEN (SMOKED)
Vin Gris, Pinot Noir, Zinfandel

DUCK
Pinot Noir, Merlot, Rosé Sparkling Wine, Cabernet Sauvignon, Zinfandel

FRANKFURTER
Riesling, (Chilled) Gamay Beaujolais

HAM
Vin Gris, Gamay Beaujolais, Merlot

HAMBURGER
Cabernet Sauvignon, Gamay, Syrah, Chancellor, Barbera, Zinfandel, Rhône Blends

LAMB (GRILLED, BROILED)
Meritage, Cabernet Sauvignon, Merlot, Pinot Noir, Marechal Foch, Chancellor, Zinfandel

PHEASANT
Pinot Noir, Syrah

QUAIL
Pinot Noir

RABBIT
Riesling, Pinot Noir, Barbera, Merlot, Zinfandel

SAUSAGE
Riesling, Brut or Rosé Sparkling Wine, Barbera, Gamay Beaujolais, Norton or Cynthiana, Syrah, Zinfandel

STEAK (GRILLED, BROILED)
Cabernet Sauvignon, Merlot, Rhône Blends, Zinfandel, Meritage, Norton or Cynthiana, Syrah, Brut Sparkling Wine

TURKEY
Merlot, Zinfandel, Chardonnay, Gamay Beaujolais

VEAL
Chardonnay, Barbera, Merlot, Cynthiana

VENISON
Syrah, Rhône Blends, Petite Sirah, Zinfandel, Pinot Noir, Norton, Chancellor, Cabernet Sauvignon

Wine Pairings: Other Main Courses
A freshly baked pizza with shaved truffles

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with other main courses, from pizza to couscous.

COUSCOUS
Cabernet Franc, Merlot, Petite Sirah, Rosé Sparkling Wine, Syrah, Vin Gris

CURRY, FISH or CHICKEN
Riesling, (Chilled) Gamay Beaujolais, Sauvignon (Fumé) Blanc, Zinfandel

MOUSSAKA
Merlot, Sangiovese, Barbera, Zinfandel

PIZZA
Barbera, Zinfandel, Sangiovese, Brut or Rosé Sparkling Wine, Cabernet Rosé

SPICY CHINESE
Dry (and off-dry) Riesling, Pinot Gris, Pinot Blanc, Brut or Rosé Sparkling Wine, Merlot

SPICY MEXICAN
Dry (and off-dry) Riesling, Vin Gris, Chenin Blanc, (Chilled) Gamay Beaujolais

THAI
Chenin Blanc, Pinot Blanc, Riesling, Gewürztraminer, Brut or Rosé Sparkling Wine

Wine Pairings: Cheeses
A selection of hard and soft cheeses with grapes

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with soft, medium and hard cheese.

GOAT
SOFT: Brut or Rosé Sparkling Wine, Sauvignon (Fumé) Blanc, Cabernet Sauvignon, Merlot, Pinot Noir
HARD: Pinot Noir, Merlot, Syrah, Cabernet Sauvignon

COW & SHEEP
MEDIUM: Pinot Noir, Petite Sirah
HARD: Cabernet Sauvignon, Petite Sirah, Zinfandel, Port Blue, Late-Harvest Riesling, Chenin Blanc, Gewürztraminer, Muscat, Zinfandel

Wine Pairings: Desserts
Chocolate ice cream cake with chocolate sauce and fruit

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food
and the wine. Following are our expert suggestions on what to pair with desserts, from apple pie to tiramisu.

APPLE PIE, TART & BAKED
Late-Harvest Riesling, Various Ice Wines, Muscat, Demi-sec Sparkling Wines, Blueberry Wine

BERRIES
Brut Sparkling Wines, Demi-sec Sparkling Wines, Late-Harvest Riesling, Muscat, Zinfandel

CHOCOLATE
Late-Harvest Riesling, Raspberry Wine, Black Muscat, Cabernet Sauvignon

CAKES
Demi-sec Sparkling Wines, Late-Harvest Riesling, Muscat, Various Ice Wines

CREAMS, CUSTARDS, PUDDINGS
Demi-sec Sparkling Wines, Late-Harvest Riesling, Muscat, Various Ice Wines

FRESH FRUIT
Late-Harvest Chenin Blanc, Riesling, Gewürztraminer, Muscat

ICE CREAM, SORBETS
Usually none, perhaps fruit wine or fruit liqueurs

NUTS
Port, Brut Sparkling Wine, Angelica

TIRAMISU
Angelica

Wine Pairings: Red Wines
A glass of red wine in a California vineyard

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what foods to pair with red wines, from Cabernet Sauvignon to Merlot.

BARBERA
Antipasto, carpaccio (beef), cold meats, pasta with tomato sauce, pasta with vegetables, pizza, hamburger, rabbit, sausage, veal, moussaka

CABERNET FRANC
Paté, Couscous

CABERNET SAUVIGNON
Chicken, steak, duck, lamb, venison, hamburger, soft or hard goat cheese, hard cow and sheep cheese, chocolate, berries

CHANCELLOR
Lamb (grilled or broiled), venison, hamburger

CHIANTI
Pasta with tomato sauce, pizza, most Italian foods

GAMAY BEAUJOLAIS
Chicken, ham, turkey, sausage, antipasto, cold meats, crudité, pasta with vegetables, paté, quiche, hamburger, frankfurters, curry (chicken or fish), spicy Mexican foods

MERITAGE
Steak, lamb

MERLOT
Chicken, steak, turkey, tuna, duck, ham, lamb, rabbit, veal, couscous, moussaka, spicy Chinese foods, soft or hard goat cheese

NORTON
Steak, venison, sausage

PETITE SIRAH
Venison, couscous, medium and hard cow cheese, medium and hard sheep cheese

PINOT NOIR
Salmon, tuna, scallops, swordfish, chicken, duck, lamb, pheasant, quail, rabbit, venison, foie gras, soft or hard goat cheese, medium cow and sheep cheese

SANGIOVESE
Pizza, moussaka

SYRAH
Steak, sausage, venison, hamburger, pheasant, couscous, hard goat cheese

ZINFANDEL
Chicken, steak, turkey, duck, lamb, rabbit, hamburger, sausage, venison, curry (chicken or fish), moussaka, pizza, hard cow and sheep cheese

Wine Pairings: White Wines
A glass of white wine with a dinner roll

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what foods to pair with white wines, from Chardonnay to Riesling.

CHARDONNAY
Shrimp, lobster, crab, scallops, red snapper, striped bass, other white fish, tuna, oysters (raw), pasta with shellfish, pasta with clam sauce, crudité, chicken, turkey, veal

CHENIN BLANC
Chicken, shrimp, oysters (raw), clams, mussels, antipasto, crudité, quiche, pasta salad, Thai foods, spicy Mexican foods, hard cow and sheep cheese

COLOMBARD
Shrimp

CYNTHIANA
Steak, sausage, veal

GEWÃœRZTRAMINER
Foie gras, paté, prosciutto, smoked fish (trout, herring), chicken salad, Thai foods, hard cow and sheep cheese, fresh fruit

MARSANNE
Crab, lobster

MUSCAT
Foie gras, prosciutto, hard cow and sheep cheese, berries, custards, puddings

PINOT BLANC
Shrimp, striped bass, mussels, smoked fish (trout, herring), clams, oysters (raw), antipasto, pasta with cream sauce, pasta with vegetables, crudité, prosciutto, chicken salad, spicy Chinese foods, Thai foods

PINOT GRIGIO / GRIS
Salmon, salmon tartare, oysters (raw), mussels, antipasto, spicy Chinese foods

RIESLING (DRY)
Chicken, white fish, smoked fish (trout, herring), oysters (raw), rabbit, sausage, pasta salad, pasta with vegetables, paté, prosciutto, quiche, frankfurters, curry (fish or chicken), spicy Chinese foods, spicy Mexican foods, Thai foods

RIESLING (SEMI-DRY)
Chicken, sausage, sushi, sashimi, smoked fish (trout, herring), quiche, asparagus, cold meats, paté, prosciutto, rabbit, chicken salad, curry (chicken or fish), spicy Chinese foods, spicy Mexican foods, Thai foods

ROUSSANNE
Crab, lobster

SAUVIGNON (FUMÉ) BLANC
Salmon, shrimp, swordfish, tuna, red snapper, mussels, crab, scallops, clams, oysters (raw), pasta with shellfish, pasta with vegetables, pasta salad, Nicoise salad, asparagus, antipasto, foie gras, curry (fish or chicken), soft goat cheese

SÉMILLON
Salmon, scallops, white fish, pasta salad

SEYVAL BLANC
Clams, cold meats, paté

VIDAL BLANC
Shrimp, asparagus

VIGNOLES
Cold meats, striped bass

VIN GRIS
Chicken, salmon, swordfish, tuna, ham, cold meats, paté, couscous, smoked chicken, spicy Mexican foods

VIOGNIER
White fish, quiche, pasta with vegetables

Wine Pairings: Other Wines
A glass of Rose

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what foods to pair with Rosé, ice wine, sake and more.

BRUT SPARKLING WINE
Lobster, crab, scallops, caviar, oysters (raw), clams, swordfish, smoked fish (trout, herring), sushi, sashimi, salmon tartare, steak, sausage, pizza, foie gras, nuts, olives, paté, spicy Chinese foods, Thai foods, soft goat cheese

CABERNET ROSÉ
Pizza, carpaccio (beef)

ICE WINES
Pies, cakes, most desserts

RIESLING (LATE HARVEST)
Desserts in general, foie gras, prosciutto and melon, hard cow and sheep cheese

ROSÉ SPARKLING WINE
Duck, pizza, couscous, spicy Chinese foods, Thai foods, soft goat cheese

SAKE
Sushi, sashimi, crab, lobster, salmon tartare, Japanese foods

Limoncello, Week 6

Sips
Limoncello, Week 6

Limoncello, Week 6

It grew!

It’s so nice to report a change for once!

Of course, this is the week where we sweeten things up. Make a sugar syrup of 1.75 cups of white sugar and 2.5 cups water. (Heat the mixture until the sugar dissolves and boil for 5 minutes or so.) Let it cool to room temperature before stirring it into the lemon-infused alcohol.

It’s going to get cloudy but this is expected. This is the same thing that happens with a lot of the high-proof aperitifs that are usually served with water. The zest also chose to float instead of settle at the bottom like it did with just the alcohol. Relative densities and all that.

Now that we’ve introduced sugar into the mix and exposed it to a little bit of air, I’m going to be on the lookout for any molds that may start to form. The alcohol content should still be high enough, even though it’s now diluted about half, to prevent it but stranger things have been known to happen.

The Question of Leftovers

Nibbles

I love leftovers. Leftovers, for me, mean

  • I don’t have to cook the next day.
  • I don’t have to do dishes the next day.
  • I don’t have to go out for lunch or pick-up take-out that comes in super-sized portions (and calories) and less-than-stellar taste.

Leftovers are also inevitable when you’re only cooking for 1 or 2. Veggies are easy to find in single-serving sizes but most grocery stores frequently package meat in quantities fit for 4 or more–same for many other goods. Cooking for 4 takes the same amount of effort that cooking for 1 does and results in more prepared meals instead partial bits of boxes and cans.

Some folks, though–and I fail to comprehend the why–have a real issue with leftovers. As in, they can’t stand them, won’t touch them much less eat them and regard this as trash. My friend’s dad was this way. Serve it once and if it wasn’t finished at that meal he didn’t ever want to see it again, even used in a new dish.

This baffles me because I know several dishes–everything from a seafood dip to a good marinara–can be improved by a night in the fridge. This happens because the flavors have time to really hang out and mingle, they spread through the dish and permeate every corner.

Sure, there’s a limit to the lifespan of a pork chop under refrigeration–after 4 days or so I wouldn’t suggest anyone eat it. But a meatloaf sandwich the next day or a pot of soup that gets you through the week, that’s a deliciously beautiful thing! [Caveat: all leftovers should be reheated properly to a temperature above 140 degrees Fahrenheit–165 is a safer best–before being consumed. Safety first!]

True, some things don’t reheat well. Rice and pasta–dry things–tend to need a little help. Sprinkling either with water before popping into the microwave or toaster oven help hydrate the drier parts during reheating. Breads should never be put into the microwave for more then, say, 20 seconds or you’re going to end up with a brick about 10 seconds after it cools.

But why the lack of love towards the leftover? Seriously, if you don’t like leftovers please leave me a comment and try to help me understand. It might not be solvable, but I really would like to understand.

~~~oOo~~~

This year’s fundraiser for the Making Strides Against Breast Cancer Walk has begun. Check out my Cocktails for a Cure page if you’d like to find out how to help.

Cocktails for a Cure!

Sips

Cocktails for a Cure badgeThere’s a new page around these parts: it’s called Cocktails for a Cure (see it up there in the menu?) and it’ll tell you three things:

  1. Cancer sucks.
  2. We can always do something to help.
  3. I create cocktails with wildly inappropriate names.

It also tells you how you can help and get a little something back as we raise funds for this year’s American Cancer Society’s Making Strides Against Breast Cancer Walk.

Please click, read and do what you feel is right. Cheers!