#blender mixer and food processor in one

[biggest-gaudiest-patronuses]

#that washing machine was more emotionally present in my childhood than my actual parents

"smart appliances" fuck u i want them dumb as a brick and incidentally as sturdy and enduring

[nomaishuttle]

btw im putting salon trip on my list of things thatll either be christmas present 4 myself birthday present 4 myself or new apartment present 4 myself

[ladykailitha]

Forever Young Part 5

Welcome back to the fluffy fic that is angsty as hell, because apparently I can't write Steve without delving into trauma. Especially this chapter. I think I made myself tear up just now, re-reading this chapter to post it.

Like it has Steve trauma, the poorer kids clashing against the rich kids, and Mike and Max having a minor bonding moment.

Part 1 Part 2 Part 3 Part 4

~

Will slipped out of the door to talk to his mom and Hopper before they left. He needed to know a could of things about Steve. It might not make them all adults again, but he felt like he needed it to understand Steve better.

“Mom!” he called out, jogging up to her. “Just a couple of questions really quick, and then you guys can leave.”

Joyce turned to him, and cocked her head. “What’s up, baby?”

“They don’t remember anything from after their current age,” Will said slowly. “So Steve’s kinda freaking out about this house. I was wondering if either one of you might remember when the Harrington’s moved in, so we have better idea of how to handle that.”

Hopper and Joyce looked at each other for a moment.

“God,” Hopper said rubbing his chin. “I think it was before I came back to town. Steve was in middle school then.”

Joyce nodded. “The Harringtons aren’t from Hawkins originally. To be honest, no one was sure why they moved into town in the first place. But I think it was in Jonathan’s first or second grade.”

“So Steve was about eight or nine you think?” Will pressed, leaning forward interest.

“That sounds about right,” Joyce confirmed. “No one was expecting anyone to move into this large house. It’s larger than most of the houses in Loch Nora. But they did.”

Will licked his lips as he thought about that. “I know it’s not talked about in polite society or whatever, but Steve is giving us the impression that his dad didn’t always cheat and his mom wasn’t always distant, so...”

“So you’re wondering if it was an immediate change when they got to town or if it happened later down the line?” Hopper asked, putting one hand on his hip as he continued to rub his chin.

“You’re brother was never one for sports, sweetie,” Joyce said, pained. “So I don’t know if they came to Steve’s games or anything.”

“I’d say about the time Steve started high school was when the troubles started,” Hopper said, putting his other hand on his hip and shifting his weight. “Because that’s when Steve started acting out. Clint called it youthful transgressions and always bailed Steve out, but I’d say that’s about when the Harringtons starting leaving on longer and longer trips out of town.”

“Is that everything you needed, Will?” she asked gently. “Because we really need to get going.”

Will nodded and both Joyce and Hopper got into his truck, pulling away from Will.

~

Lucas spotted Will coming back and mouthed, ‘Are you okay?’

Will nodded, sliding next to him at the counter.

“Will,” Wayne said without turning around from the stove where he was making dinner, “would you happen to know where Steve keeps his pots and pans, these yahoos didn’t.”

Will snorted. Because of course they didn’t. They never really helped Steve in the kitchen, it was always the older teens while they would hang out in the front room, letting them do all the work.

“Second pantry next to the hall.”

Wayne looked over his shoulder and Will pointed at the correct door. He whirled around and opened the door.

He blinked at the large space he found behind it in utter shock. It had pots and pans of every stripe no doubt. But it also had a blender, a hand mixer, a stand mixer, a food processor, a Crockpot, another microwave, mixing bowls, and Tupperware of every size and shape imaginable.

All the teenagers besides Will piled up around Wayne to see what he was staring at. Dustin turned to Little Steve who was sitting on the floor playing with Little Eddie with some string they found, and then back to the literal walk-in closet filled with kitchen stuff.

“Then what’s in the cupboards?” Mike whispered a little bit in awe. His parents were probably the richest of his friends, but not even they had a whole extra closet filled with stuff like this.

Hell, his mom was complaining that she didn’t have enough room in the kitchen.

Max went over to the cupboard by the sink and opened it slowly, unsure of what she would find. Inside were large containers of protein powder. El opened another one and there were cans of soup of nearly every kind she could think of.

They opened a couple more, but they were all filled with food.

“Well,” Wayne said, blinking for a moment. “At least we won’t have to go shopping for groceries.”

“He also has two chest freezers out in the garage,” Lucas said, “Max and I saw them when we were looking for toys for them to play with. They were filled to the brim of meat and frozen vegetables and shit.”

Dustin frowned and looked over at the kid who would grow up to be his best friend. Little Steve who was still playing Cat’s Cradle with Little Eddie. He let out a pained huff, that was a little on the nose. Like the song, Steve had grown up waiting for his dad to pay attention to him, but now, Mr. Harrington barely crossed his friend’s mind.

“They’re all food that doesn’t go bad easily,” he murmured and looked up at Wayne. “How long has the Harringtons relied on him to take care of himself?”

The older kids fell silent as the de-aged adults continued to laugh and play.

“I don’t know, son,” Wayne grumbled, “but it’s too long. Far, far too long.”

“Robin!” Lucas yelled, suddenly scrambling across the kitchen.

While everyone was focused on Little Eddie and Little Steve, Little Robin had decided that everyone was taking too long to feed her and took matters into her own tiny fists. She had managed to pull out a couple of drawers to crawl onto the counter where she was trying to reach the boxed mac and cheese.

Lucas caught her by the waist and hauled her away from the cupboard. “How did you know the mac was up there anyway?”

Little Robin stopped struggling for a moment to blink up at him. “Like where else is it gonna go?” Like Lucas was too dumb to know that everyone puts their mac and cheese above the stove for ease of grabbing.

“I don’t want mac and cheese!” Little Jonathan huffed, putting his hands on his hips. “It tastes funny!”

“Yeah!” Eddie whined, looking up at Wayne. “The powder stuff is gross!”

Mike and Dustin looked at each other in confusion. “The cheese?” Dustin asked, sneering.

Will winced and ducked his head to hide his blush. They absolutely did not mean the cheese. They meant the powdered milk. “It won’t be the powdered stuff,” he promised. “They have liquid milk.”

Little Jonathan frowned for a moment before he nodded. “Make sense, my friend Freddy gets to have liquid milk in his cereal when I sleepover.”

Will did not know that name, as far as he knew Jonathan didn’t have a friend named Freddie or even Fred.

“That’s not what we’re having for dinner,” Wayne growled. “Mac and cheese is a side and not a meal. Not unless you through in hot dogs or ground beef.”

“Ooh!” Little Robin said with a smile. “I always love it when Mom splurges for the hot dogs. She even puts ketchup in it!”

Little Steve made a face. “Ketchup is gross!”

Little Eddie looked over at his new friend in shock. “Ketchup is the only thing that makes hot dogs taste good!”

“Ketchup is too tangy,” Little Steve huffed, folding his arms over his chest with a pout. “Tomato sauce is better. But I like cheese on my hot dogs. That’s good.”

“Well it’s a good thing we aren’t doing either,” Wayne said, wading between them before things got heated. “I’ve got some chicken nuggets and french fries.”

Suddenly all the kids were clamoring for the prizes Wayne had brought. The teens started pulling out baking sheets and emptied the bags of chicken nuggets and fries onto them. They had long since learned how to work together from many a party there since the spring break from Hell.

Once the food was in the ovens, Wayne took the kids out front to let them play on the sprawling lawn while dinner cooked.

Will pulled out his notebook. “I’m adding Robin knowing where the mac and cheese was to the things they’re remembering.”

Dustin nodded and snapped his fingers. “Yeah. Let’s go everything they’ve remembered.”

Will started listing things with the others adding to the list from just the minor things they’ve heard one or the other of the newly minted kids said or did.

“But then they get confused,” El said cocking her head to the side, “and the memory vanishes.”

“Yeah,” Dustin said, putting his hands on his hips. “I thought Steve was going to legit start crying over the bats on Eddie’s arm.”

They all looked around at each other and frowned. The mystery only seemed to deepen rather than get closer to being solved. It certainly didn’t seem to be like it would be over come tomorrow, that was for sure.

“I think it’s kinda cute,” Max said with a small smile. “Like they’re always taking care of us, making sure we’re okay. It’s nice to be able to return the favor without making them feel like adults burdening kids, you know?”

Lucas’s jaw worked up and down but no sound came out.

“It is nice,” Will said wistfully, propping his chin on fist and gazing off into the distance. “But like I do miss Jonathan being older than me, too. Like I can’t talk to him about things when he’s like this.”

“Why couldn’t they have waited until one of us had a driver’s license?” Dustin huffed. “Then we wouldn’t have had to involve adults at all.”

Mike rolled his eyes. “It’s not like they asked for this!” He waved his arm out the window where they could hear the sounds of the kids playing. “They didn’t ask to be cursed for fuck’s sake and yeah it’s cute now, but I want my badass sister back.”

He stood there breathing heavily for a moment then threw his arms in the air, storming out to the back.

The resulting silence was deafening.

“I didn’t mean anything by it,” Max whispered, her lip quivering. “I just think they’re cute. I wasn’t saying that we shouldn’t get them back. Of course I want them back as adults.”

“I think Mike is just having a hard time suddenly being the oldest,” Lucas said taking her hand. “When you’re the middle child for so long and are suddenly made in charge of everything, that’s a lot of pressure.”

Then the green timer went off and Dustin went to go call them in. Will and El went into the kitchen to get the food out of the ovens. Lucas got down the plates and started putting the fries and nuggets on them.

Max watched for a moment before she walked to the back door where Mike was sitting in the sun room.

She knocked on the door frame. “Food’s ready.”

Mike was sitting on the sofa facing the pool, he had his hands clasped together under his chin, propped up on his knees. He just nodded.

Max sat down next to him, her hands sliding down her thighs to grab her knees. “You do know you’re not the only one in there who’s older sibling got zapped into being a child right? There’s Will and El for a start with Jonathan. Yes, El isn’t biologically related, but that’s still her foster brother. And even Dustin and I looked up to Eddie and Steve respectively as our older brothers. Again, not related by blood, but still important to us. Even Lucas really looks up to Steve. But you’re out here acting like you’re the only one who’s sibling got wrecked.”

He stared at her in wide eyed shock.

“It’s just we rely on them for so much,” she continued, “I just think they deserve a day or two just being kids. Eddie might have join the Party as an adult, but the rest of them didn’t. Sixteen felt old when we started this, but we’re all nearly that ourselves now. I really don’t feel old. Do you?”

“That’s just it,” Mike growled, “Nancy’s never been the responsible one, it’s always been me. And now she’s getting this grand baby’s day out and the responsibility again falls on my shoulders.”

Max frowned. “But she helped us out with Vecna. She was there, we couldn’t have done it without her.”

Mike scoffed and rolled his eyes, shaking his head. “Only because she didn’t want to miss the ‘big game’. She should have been with me seeing her boyfriend. But instead she thought writing an article about some stupid basketball game was more important than seeing her boyfriend whom she was supposed to be in love with. And she’s always like that. She would rather do what she wants then for the greater good or even for the love of her boyfriend or even brother both of which she says she loves very much. Doesn’t feel like it!”

Max blinked at him for a moment. Thinking back at all the times it was Steve and not Nancy or Jonathan standing between danger and the rest of them. Robin later when she became friends with Steve, but neither of them had any skin in the game. Not really.

“Oh.”

“Whatever,” he huffed and moved to stand up.

“Wait.” She pulled him by his sleeve and forced him to sit back down. “Look, I’m sorry. You’re right, you deserve to be a kid too. For fuck’s sake you got shot at. A lot. It’s not being cursed by a fucking psychopath, but it’s still scary as hell. I know you wanted your big sister in that moment and you’re right, she should have been there.” She gripped his arm tightly. “I’m alive and so is Eddie, because she was with us. I know that’s not a consolation and it isn’t meant to be.”

“Yeah, then what is it?”

“Proof that you never needed her to kick ass for you,” Max said gently. “We needed her, but you don’t. You never did, Mike. You’re pretty badass on your own.”

She stood up and walked back into the kitchen, leaving him there to think about that for a moment.

He scoffed, a small smile spreading over his face. No matter how hard he tried, the smile kept returning bigger every time. He snorted and then started laughing.

Mike got up and followed her back to the kitchen. Yeah. He really was pretty badass, wasn’t he?

~

Part 6 Part 7

Tag List: CLOSED

1- @itsall-taken @estrellami-1 @zerokrox-blog @sadisticaltarts @dolphincliffs

2- @gregre369 ​@a-little-unsteddie @irregular-child @cryptid-system @kultiras

3- @maya-custodios-dionach @goodolefashionedloverboi @val-from-lawrence @carlyv @wonderland-girl143-blog

4- @bookbinderbitch @bookworm0690 @forgottenkanji @dreamercec @blondie1006

5- @yikes-a-bee @awkwardgravity1 @oopsallgender @fearieshadow @thesecondfate

6- @dragonmama76 @ellietheasexylibrarian @thedragonsaunt @useless-nb-bisexual @disrespectedgoatman

7- @counting-dollars-counting-stars @tinyplanet95 @ravenfrog @swimmingbirdrunningrock @lingeringmirth

8- @gutterflower77 @a-lovely-craziness @just-a-tiny-void @w1ll0wtr33 @beelze-the-bubkiss

9- @steddieislife @stripey82 @tony-2012 @stedestielfrattficlover @micheledawn1975

10- @moonshadows-13 @bridget-malfoy-stilinski-hale @morallyundefined @best-thing-at-this-party @ollieolive

[traumatas]

As someone with limited kitchen space and a love for cooking I was wondering:

EDIT: Feel free to elaborate why in the Tags!

[posttexasstressdisorder]

Cinnamon-Oatmeal Crinkles

Since I'm on kiddo duty these next two nights, I figured I'd better not show up empty-handed. Not bad for a morning's bake...five and a half dozen in about an hour and a half total. Sheet pans in the freezer overnight and in between dozens, cookie dough covered and chilled overnight in the fridge. These two things give you the most consistent product.

These are a little softer and chewier than the last time I made them. In retrospect, this batch could have probably used about a half-cup more flour and a little bump in the amount of baking soda, which gives you the "crackle" as well as flattening the cookie. They're still "melt-in-your-mouth-cookies", as one lady at the last protest put it.

Here's the recipe as made this time. Next time, believe it or not, I will not only double the cinnamon to 1/2 cup, but also up the baking soda to 1/2 teaspoon. They're fine as they are, without a doubt, just a little softer and chewier than I'd been aiming for.

Cinnamon Oatmeal Crinkles

1 cup butter at room temp 1 cup crisco 4 eggs at room temp 1/4 cup cinnamon 1 tablespoon vanilla 5 cups of old-fashioned oats, 1 cup of which you’ll chop (in either a food processor or blender) to resemble “Mexican style” oats. 2 teaspoons Kosher salt 2 cups dark brown sugar 1 cup granulated sugar 1/4 teaspoon baking soda (we don’t want these to flatten very much) 2 cups flour

Cream butter, shortening, cinnamon, vanilla, salt, soda, and sugars.

Add eggs, one at a time, beating/scraping bowl/beating between each egg until fluffy/creamy.

Chop one of the 5 cups of oats in food processor or blender, until about half-ground, only a few whole oats remaining, the rest chopped or ground almost into flour. Five or six good pulses on the Cuisinart oughta do it. Mix those back in with the other oats until mixed well.

Add the oats to the batter until incorporated.

Finally, add in the 2 cups or so of flour to get everything pulled together into a VERY stiff and sticky cookie dough; stand mixer is a big plus. Place your finished dough in a metal bowl of the appropriate size, cover with plastic wrap, pressing the plastic wrap down onto the dough and flattening/compacting and tucking around the edge inside the bowl to seal the entire surface of the dough. Then cover the whole bowl with a second sheet of plastic for a final air seal.

Refrigerate for at least 5-6 hours, preferably overnight. The main reasons for doing this are more consistent cookies, but also to tone down the stickiness so your dough is easier to roll into balls and work with in the final stages. You should remove it from the fridge only to roll your dough balls, and put it back in fridge between dozens.

Freeze your cookie sheets! Put them in the freezer while the oven warms up. I have two 1/2-sheet pans that are pristine that only get used to bake cookies. I don't really have much frozen stuff, so I clear off the whole shelf in the freezer and the two sheet pans fit perfectly. When the cookies get removed, the sheet pans just need a wipe-down and back into the freezer for about seven-eight minutes and they're nice and chilly ready for the next dozen.

Preheat oven to 350 degrees.

Roll dough into balls about 1 1/2-inches in diameter.

Toss balls in sugar to coat.

Place on cold cookie sheet, 3 x 4 for a dozen balls per sheet.

Bake for 12 minutes.

Remove from oven and allow them to cool down on the cookie sheet while you prep your second 1/2-sheet pan with the next dozen dough balls. I tend to do this in a rhythm, where I have the second pan ready by the time I take the first pan out of the oven. I only open the oven door once…pull the baked cookies out and put the cold sheet with the dough balls in and close it as fast as possible. I can get six dozen baked in about an hour and a half if I do them all back-to-back.

Remove the baked cookies from cookie sheet to cooling racks after about ten minutes. They are solidified enough by then to stand up to being on the rack to cool completely.

This batch ended up being nearly six dozen, all told...four went for Quality Control Purposes. ;-)

Y'all enjoy!

[basiliskonline]

LETS MAKE SOME FUCKING STRAWBERRY TIRAMISU!

You only get ONE FUCKIN PICTURE cause this website fucking sucks and every attempt to put more than one into this has caused it to break. ANYWAY, ON TO THE FUCKING TIRAMISU!

This is an adapted recipe I inferred from an Easy Biscoff Tiramisu recipe i use all the fucking time! If you search for strawberry tiramisu on the internet I assume you will find some and i assume they will look really fucking similar to this, but I don't fucking know cause I never looked for any! But I totally admit I'm unlikely to have created something unique in the history of the whole damned world. Unless... Did I? Nah. Probably not...

Aight so first off we are gonna make some BOSS ASS MASCARPONE CREAM! You need:

MASCARPONE (Shocker!! Also: this is cheese! Yeah I had no fucking idea my favorite dessert was made with cheese but here we fucking are, anyway its delicious and even though you've never heard of it, you can find it at pretty much any fucking store!) You need about 8 oz!

Strawberries! I hope you bought a 2 lbs box of these motherfuckers cause you are gonna use MOST of that 2 pounds throughout this recipe. But you only need about 200 grams right now. Yeah all of this shit is mostly done in grams cause i have a little fucking kitchen scale i use and its fucking great.

Sugar! Just a lil bit. I used splenda, but ya know, you can use sugar. 2 tbsp of sugar or about 3-4 packets of splenda.

A splash of fucking vanilla extract. Yeah i never measure this shit, i just splash a bit in, measure that shit with love, but if you aren't familiar with vanilla don't measure with TOO MUCH LOVE, ya dig?

Some Heavy fucking WHIPPING CREAM, I use a Trader Joes Vegan Alternative cause my wife can't do too much dairy and its got less calorie and it tastes exactly like cream, but do whatever the fuck you like, I'm not your mom. You're gonna 2 cups of heavy whipping cream for this part (and a teensy bit for the next part)

Aight so here's the fucking deal. You are gonna take 200 grams of those strawberries and throw their ass in a food processor or blender or some shit and you just murder those lil bastards, it should be juicy and not to chunky. (also keep the tops greens and all for smoothies or eating and shit, they are edible and good for you, don't waste that shit).

Now you got some blended fucking strawberries, you throw the 8 ounces of Mascarpone cream in there along with the 2 tbsp of sugar (or 3-4 packets of splenda) and a splash of vanilla and then you are gonna mix that shit up with a power mixer of some kind (or I guess put some real elbow grease into it? fuck man if you are that much of a masochist than go for it, i support you, you do you!). Don't mix too long just like 60 seconds or so... cause the Mascarpone can "split" easily or something? IDK man, thats just what the recipe I adapted said so im passing it along! ¯\_(ツ)_/¯

NEXT YOU THROW TWO CUPS OF THAT COLD ASS WHIPPING CREAM IN THERE AND WHIP THE SHIT OUT OF IT FOR ABOUT 1-2 MORE MINUTES UNTIL ITS GOT STIFF PEAKS AND SHIT!

Confucking grats, you got some delicious ass strawberry mascarpone cream in a bowl, go ahead and eat a spoonful because you FUCKING EARNED IT!

(I had originally intended to throw some zero-sugar strawberry torani syrup in that bitch to really make the strawberry pop, but turns out I didn't need it, but hey keep it in the back pocket if you like a lil fuckin strawberry in your strawberry, aye?)

Okay so next up you are gonna start making the FUCKING TIRAMISU! Heres what you need:

ALL THE REST OF THOSE FUCKING STRAWBERRIES

Vanilla wafers, I'm poor as fuck so I bought the amazon Happy Belly ones cause they are cheap af but you can do the like name brand ones if you're a fucking millionaire or some shit, or its like an anniversary or something, fucking splurge man, you fucking deserve it. Anyway, you are gonna need about 60 of those mother fuckers.

The rest of that goddamn cream!

Some sort of dish or dishes to put them in, I separate mine into two smaller rectangular dishes so i can freeze one for later (here's hoping it fucking works, I haven't fucking tried that before), but you can do it in one big one and have a great fucking week full of strawberry Tiramisu.

That big ass bowl of Strawberry Mascarpone cream.

Aight here we go, lets make this bitch: take those vanilla cookies and dip them in the cream and then layer the bottom of the pan for this, you want about one layer of them and then i just crumbled the shit out of some more and filled in cracks and spaces between the cookies with em and drizzled a lil cream in there. This will probably be about 15 cookies for two dishes and 30 or so for one dish.

Then you slice up some strawberries to whatever fucking thickness you like, and do a nice layer of those on top of the cookies.

Then you grab a fucking spoon and just spoon that shit onto the strawberries and spread it out nice and even (or not whatever, live your dreams). How much you use will depend on what kind of dishes you are working with. One dish? Half the fucking cream! Two dishes? One fourth the fucking cream in each. Get it? Got it. Good.

Dip some more fucking cookies in cream and do the same thing, layer them in there, crumble some more on top, I didn't pour any more cream on these ones but you probably could, idk, live your dream.

Another layer of sliced strawberries.

The rest of that fucking mascarpone strawberry cream!

Then I sliced some more strawberries on top again, but thats optional.

You probably have about idk 6-7 strawberries left from that 2 lbs pack, or less if you just packed those strawberries into that dish, good for you motherfucker, I love that for you!

Anywho, throw that shit in the fridge for a few hours or overnight or some shit and enjoy! 1/8th of the Tiramisu is a lil over 500 calories if you care about that shit.

[punkbakerchristine]

1 cup of Cake flour: 1 cup of all-purpose flour - 2 tablespoons + 2 tablespoons of cornstarch, then whisked

1 cup of self-rising flour: 1 cup of all-purpose flour + 1 1/2 teaspoons of baking powder + 1/4 teaspoon of salt, then whisked (I can never remember this one 🫠)

1 cup of buttermilk: 1 cup of regular milk + 1 tablespoon of white vinegar or the juice of 1 lemon, let stand for 30 seconds

1 cup of confectioner’s/powdered sugar: 1 cup of granulated sugar + 1 tablespoon of cornstarch, blitzed in a blender or food processor until it has that “fresh as fallen snow” look

1 cup of whipped cream: 1 cup of heavy cream + 1-2 tablespoons of fine sugar whipped with a hand mixer for 3-5 minutes (if you add 1/2 teaspoon of vanilla extract, you get chantilly cream)

[vireserein]

This is one of if not my absolute favourite recipe websites of all time. They never miss! And this, here, is the best dessert I have ever had (and I've been to some fancy places)! It is decadent, rich, fluffy, and aromatic, with a nutty caramelization in the dense blondie. Even if you leave pieces of nuts in your homemade walnut flour (very easy to make for this recipe), the only crunch comes from the edges of the crust.

My tips to you:

- There are two eggs in the bolndie itself.

- The mousse/meringue that goes into the mousse takes two eggs total; separate them into yolks and whites.

- Don't panic at the cornmeal typo. It's cornstarch. Also, *keep stirring*.

- Everything in this recipe can be done by hand with a whisk or with a mechanical mixer.

- The cup of walnut flour is about an average bag of halves-and-pieces, with some picked-out bits left over. You want them chocolatey looking in the oven, but not black, or they'll get an acrid tang. You can put it into a blender or a food processor. As long as the random bits are only pea-sized, you're fine. DO NOT SALT OR ADD OIL at any point.

- Espresso powder to your heart's desire.

[recipe--archives]

Simple Cheesecake with Shortbread Crust and Jam Swirl Recipe

Text transcription below:

Crust

Ingredients:

-1 cup (2 sticks) unsalted butter

-1/2 cup brown or white sugar (white sugar recommended for cheesecake)

-2 tsp vanilla extract

-1/2 tsp salt

-2 cups + 2 tbsp all purpose flour (spooned and leveled)

To make:

Preheat oven to 325F, and butter your pan. Melt the butter and mix it with the sugar, vanilla extract, and salt. Sift in flour and combine, kneading into thick dough, then press into the pan as evenly as possible. Bake 20-22 minutes, until lightly brown. Prick inside with a fork, then set aside to cool. Turn off oven to cool while you make the filling (filling requires colder oven)

Filling

Ingredients:

-2 8oz blocks cream cheese (room temperature)

-1 cup sugar

-3 tbsp heavy whipping cream

-1/2 tsp vanilla extract

-1/2 tbsp lemon juice (or 1tbsp, if high sourness desired)

-2 large eggs, room temperature

-Jam of your choice (optional)

To make:

Mix the cream cheese, sugar, cream, extract, and lemon juice by hand or in mixer (puree, pulse). Add eggs one at a time, ensuring that they blend in. Avoid chunks of cream cheese with high heat (warming the cheese), or by using a blender/food processor/mixer.

Pour into cooled crust and preheat oven to 300F. Bake for 65-70 minutes, or until crust is golden and the edges are carmalized. Turn off oven and open the door to let it cool slowly if cracks are undesirable, or cool on countertop if not. Store in fridge/freezer to set fully before serving.

BONUS: Jam bits + swirl

-Before baking, scoop amount of jam of your choice (~ 1 spoonful) into a small cup, and heat until liquid. Scoop up kam and lavishly swirl in center (refilling as necessary) with a spoon for decoration. Sporatically drop in remaining jam along crust edge and center for chunks of flavor. Bake as usual.

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Product Description India's Finest Mixer-grinder Nutri-blend is India’s best-selling mixer-grinder-blender thanks to its powerful motor, beautiful looks, unbreakable transparent jars and awesome performance. And now with Nutri-blend BOLT, you have 50% extra power, 600W large sized motor and even better results. Due to its compact frame, the power to weight ratio is so favorable that it delivers a performance equivalent to a normal mixer-grinder of 1000W. Like Nutri-blend, the NB-BOLT is also a complete system – you can begin with the 2 jars, and keep adding the large mixing jar, the chopper, juicer & food processor attachments separately as your needs evolve. What’s more, the jars and attachments in BOLT are the same as normal Nutri-blend, so you can easily upgrade from one to another. 100% Full Copper Motor It makes the smoothest chutneys, grinds finest masalas, and ensures nutrition extraction from all fruits and veggies thanks to its incredibly powerful, high-speed motor operating at 22,000 RPM. Transparent & Unbreakable Jars Unbreakable Polycarbonate jars enable you to see inside, so you don’t need to keep opening the lids to check the results. Simple operation - no buttons – simply Place, Twist and Play! Super Sharp Blades Surgical grade steel blades grind the hardest of ingredients and still stay sharp. They extract every drop of immunity enhancing anti-oxidants, pain-relieving Omega 3 acids, proteins, vitamins & minerals from your foods. Dips Be it a house party or a family get-together, nothing works better than delicious dips! Prepare the most rich and creamy dips for vegetables, chips, pita breads, or even for salad toppings Smoothies Give yourself a boost of antioxi- dants and make your meals even yummier by preparing healthy smoothies in Nutri-blend BOLT Dry Masalas With the super sharp blades and powerful motor, you can make finely ground masalas in a jiffy! Special Sipper Lid Only Nutri-blend BOLT comes with a Sipper Lid with the blending jar. So now you can carry your smoothies or healthy shakes in the jar and have it on the go or enjoy them in your gym. 2 Years

Reliable Wonderchef Service Peace-of-mind with reliable Wonderchef service with the best after-sales service in over 20,000 pin codes across India. You can also buy spares & accessories from Wonderchef website and choose to upgrade with different attachments. Recipe Book by Chef Sanjeev Kapoor Each box includes a special treat: a printed recipe book by renowned Chef Sanjeev Kapoor, filled with over 100 healthy & unique recipes. PERFORMANCE WITH STYLE & 50% EXTRA POWER: Nutri-blend is India’s best-selling mixer-grinder-blender thanks to its powerful motor, beautiful looks, unbreakable transparent jars and awesome performance. And now with Nutri-blend BOLT, you have 50% extra power, 600W large sized motor and even better results. Due to its compact frame, the power to weight ratio is so favorable that it delivers a performance equivalent to a normal mixer-grinder of 1000W. ALL IN ONE: The NB-BOLT is a complete system – start with 2 jars, and keep adding the large mixing jar, the chopper, juicer & food processor attachments as your needs evolve. The jars and attachments in BOLT are the same as normal Nutri-blend, so you can easily upgrade from one to another. All are available on our website. It also has a special sipper lid that can be attached to jar, so make your smoothie / shakes in the jar and carry it along. SPECIALISED FUNCTIONS: Grind everything within 30 seconds in the Tall Jar (500ml) that comes with 4-wing blade for mixing-blending and the Short Jar (300ml) with 2-wing flat blade for grinding to make all kinds of chutneys, shakes, smoothies and masalas. SUPER SHARP STAINLESS STEEL BLADES: The surgical grade steel blades grind hardest ingredients and yet stay sharp. They extract immunity enhancing anti-oxidants, pain relieving Omega 3s, proteins, vitamins & minerals from your foods. Cleaning is super-easy because the blades are right on top when you unscrew the jar-base, unlike in normal mixers where the blades are at the bottom of the jar. 2 YEAR WARRANTY & AFTER SALES SERVICE: Reliable Wonderchef warranty with the best after sales service in 12,000 pin codes across India. Buy Spares & Accessories on Amazon. [ad_2]

[heartinthegalley]

"Hello, pirates, civilians, and marines! Welcome, everyone, to the very first Recipe Friday with Ayme!

'But what is this, Ayme?' Good question! Let me explain! Every Friday, I’ll share a dessert recipe with you, along with a fun fact about someone in our crew. This way, you’ll get to know us better and learn to make some delicious treats along the way! Each week, there’ll be a different recipe and a new fun fact. Who knows? Maybe you’ll get inspired to try these at home!

And to kick things off, I chose one of my favorite desserts: lemon pie! Super refreshing, perfect for summer afternoons!"

Lemon Pie Recipe

Ingredients

Crust:

1 package of graham crackers or digestive biscuits (200g)

5 tablespoons melted butter

Filling:

1 can sweetened condensed milk (395g)

1/2 cup lemon juice (about 3 to 4 lemons)

1 small carton of heavy cream or double cream (200g)

Zest of 1 lemon (for an extra touch)

Topping (Meringue):

3 egg whites

6 tablespoons sugar

Lemon zest for garnish (optional)

Instructions

1. Preparing the Crust:

Crush the crackers in a blender or food processor until you have fine crumbs. Mix with the melted butter until it forms a moist, moldable texture. Press this mixture firmly into the bottom and sides of a springform or pie pan. Preheat the oven to 350°F (180°C) and bake for about 10 minutes. Set aside to cool.

2. Making the Filling:

In a bowl, mix the condensed milk, lemon juice, and cream until smooth. Pour this creamy mixture over the baked, cooled crust, spreading it evenly. Refrigerate for at least 1 hour to set.

3. Meringue Topping:

In a small saucepan, gently heat the egg whites with the sugar over low heat, stirring continuously to dissolve the sugar (be careful not to cook the eggs). Then, beat the mixture with an electric mixer until it forms stiff, glossy peaks. Spoon the meringue over the lemon filling, creating peaks with a spoon or spatula. If you have a kitchen torch, lightly toast the meringue for a special finish.

4. Final Touch:

Garnish with lemon zest and refrigerate until ready to serve. And voilà! Now you have a refreshing treat ready to enjoy!

"And today's fun fact is about... Jean Bart! Did you know he’s a karaoke enthusiast? That’s right! Whenever we have a karaoke night on board, he steals the show! Despite his serious demeanor, once he grabs the microphone, he lets loose and surprises everyone! So, if you ever happen to hear Jean Bart singing, you know it’s going to be a performance!

I hope you enjoyed our first Recipe Friday! Try making this lemon pie at home and let me know how it turns out. See you next time!"

[chocaholictrip]

How to finish off a perfect dinner night with a mouth watering chocolate after dinner snack: Chocolate Oreo Truffles

Chocolate oreo truffels

For this recipe, we’re using 36 Oreo cookies. The type/flavor of Oreo makes a difference, as the amount of cream filling can vary—more on this below.

Cream Cheese: You need 8 ounces (226g) of full-fat brick cream cheese, not the spreadable kind from a tub. Let it soften to room temperature so it will mix easily with the Oreo crumbs.

Melted Chocolate: Using real chocolate (not candy melts) for coating makes for the best-tasting, richest Oreo truffles. Chop up high-quality bars of baking chocolate. Do not use chocolate chips—the stabilizers in them prevent them from melting smoothly.

Vegetable Oil or Coconut Oil: Just a small amount of oil mixed in with the chocolate thins it out to make it easier to dip/coat the Oreo balls.

A food processor or blender grinds the Oreo cookies into fine crumbs. If you don’t have one, you can place the Oreos in a plastic zipped-top bag and crush them with a rolling pin. The whole cookie, cream filling and all.

Combine the crumbs with softened cream cheese. You can do this with a stand mixer or a hand mixer; or even just do it all in your food processor, if it’s large enough to accommodate the Oreo crumbs plus the cream cheese.

Next, scoop the mixture and roll into balls. You can use a cookie scoop for this, but I usually just use a Tablespoon. Scoop about a Tablespoon of the Oreo truffle filling (about 18–22g), and use your hands to roll it into a ball. The mixture is very wet, but should still be roll-able. If it seems overly wet, refrigerate the mixture for 15 minutes and then try again.

Place the Oreo balls on a plate or small baking sheet lined with parchment paper and place the tray in the refrigerator for at least 1 hour, or in the freezer for 30 minutes. You could also make these a day ahead and refrigerate, then dip them the next day.

Why do we chill the Oreo balls? You want the truffles cold and solid as you dip them into chocolate. If they are room temperature or still soft, they will fall apart in your warm melted chocolate.

If you can, keep half of them in the refrigerator while you start dipping the other half in chocolate, because they can soften up quickly while sitting out. This makes coating them in chocolate a lot easier.

Enjoy your after dinner snack!

[denvrestequip36]

Denver Restaurant Equipment

Denver Restaurant Equipment: The Essential Guide for Aspiring Restaurateurs

Introduction

Denver, Colorado, known for its vibrant culture, scenic beauty, and booming culinary scene, is an ideal city for aspiring restaurateurs. However, the journey from dream to reality involves many intricate details, one of the most crucial being the acquisition of the right restaurant equipment. Whether you're opening a cozy café, a bustling bistro, or a high-end dining establishment, understanding the landscape of Denver restaurant equipment is vital. This guide delves into the nuances of choosing, purchasing, and maintaining restaurant equipment in Denver, offering insights and tips to help you navigate this essential aspect of your culinary venture.

Understanding the Importance of Quality Restaurant Equipment

Before diving into the specifics, it's important to comprehend why quality equipment is fundamental to any restaurant's success. High-quality restaurant equipment ensures efficiency, consistency, and safety in your kitchen operations. It can significantly affect the speed of service, the quality of food, and overall customer satisfaction. Investing in reliable equipment minimizes downtime due to breakdowns and reduces long-term maintenance costs. Moreover, it adheres to health and safety regulations, which is crucial for maintaining a reputable business.

Types of Essential Restaurant Equipment

Cooking Equipment

Ovens and Ranges: The backbone of any kitchen, ovens and ranges come in various types, including convection ovens, deck ovens, and combi ovens. Each type serves different cooking needs, from baking and roasting to steaming and grilling.

Grills and Griddles: Ideal for preparing a variety of dishes, from steaks to pancakes, grills and griddles are essential for any kitchen aiming to offer a diverse menu.

Fryers: Essential for any establishment that serves fried foods, fryers come in countertop and floor models, with options for gas or electric power.

Refrigeration Equipment

Walk-in Coolers and Freezers: These provide ample storage for perishable items, ensuring they remain fresh and safe to use.

Reach-in Refrigerators and Freezers: Convenient for quick access to frequently used ingredients, these units come in various sizes and configurations.

Undercounter Refrigeration: Perfect for smaller kitchens or specific stations, undercounter units save space and provide efficient cooling right where it's needed.

Food Preparation Equipment

Mixers and Blenders: From dough mixers to high-speed blenders, these tools are vital for preparing a wide range of dishes and beverages.

Food Processors: These versatile machines can chop, slice, and puree ingredients, speeding up prep work and ensuring consistency.

Slicers: Essential for delis and sandwich shops, slicers provide uniform cuts for meats, cheeses, and vegetables.

Storage and Shelving

Dry Storage Shelving: Proper shelving is crucial for keeping dry goods organized and accessible. Stainless steel shelves are durable and easy to clean.

Pantries and Cabinets: Secure storage for utensils, cookware, and ingredients helps maintain an efficient and clutter-free kitchen.

Cleaning and Sanitation

Dishwashers: From undercounter models to large conveyor dishwashers, these machines ensure your dishes, glasses, and utensils are clean and sanitized.

Sinks and Faucets: Multiple compartment sinks and pre-rinse faucets are essential for washing produce, pots, pans, and other kitchen tools.

Sanitizing Stations: Essential for maintaining health standards, these stations include handwashing sinks and sanitizer dispensers.

Smallwares and Utensils

Pots and Pans: A variety of sizes and types, including non-stick, stainless steel, and cast iron, are necessary for different cooking methods.

Cutlery: Quality knives and cutting tools are essential for efficient and safe food preparation.

Utensils and Gadgets: From spatulas and ladles to thermometers and measuring cups, having the right tools can make a significant difference in kitchen operations.

Choosing the Right Equipment Supplier in Denver

Selecting a reliable equipment supplier is crucial for getting quality products and excellent customer service. Here are some factors to consider when choosing a supplier in Denver:

Reputation and Reviews: Look for suppliers with positive reviews and a good reputation in the industry. Word-of-mouth recommendations from fellow restaurateurs can also be valuable.

Product Range: Ensure the supplier offers a wide range of equipment from reputable brands. This variety allows you to compare and choose the best options for your needs.

Service and Support: A good supplier should provide comprehensive support, including delivery, installation, and maintenance services. Check if they offer warranties and after-sales support.

Price and Financing Options: Compare prices from different suppliers to get the best deals. Additionally, inquire about financing options if you need to manage your budget more effectively.

Local Expertise: Suppliers with local knowledge can offer insights into Denver's market trends and regulations, helping you make informed decisions.

Navigating Health and Safety Regulations

Compliance with health and safety regulations is non-negotiable in the restaurant industry. In Denver, the Department of Public Health and Environment oversees these regulations. Key areas to focus on include:

Food Handling and Storage: Ensure your equipment supports proper food handling and storage practices to prevent contamination and spoilage.

Sanitation Standards: Equip your kitchen with the necessary tools for maintaining hygiene, such as commercial dishwashers, handwashing stations, and sanitizers.

Fire Safety: Install fire suppression systems, smoke detectors, and fire extinguishers as required by local regulations. Regular maintenance of cooking equipment can also prevent fire hazards.

Ventilation and Air Quality: Proper ventilation systems are essential for maintaining air quality and preventing the buildup of smoke and grease.

Accessibility: Ensure your establishment complies with the Americans with Disabilities Act (ADA) by providing accessible facilities and equipment.

Sustainable and Energy-Efficient Equipment

With increasing awareness of environmental issues, many restaurateurs are opting for sustainable and energy-efficient equipment. Benefits include reduced utility bills, a smaller carbon footprint, and positive customer perception. Here are some tips for choosing eco-friendly equipment:

Energy Star Ratings: Look for equipment with Energy Star certification, which indicates high energy efficiency.

Eco-Friendly Materials: Choose equipment made from sustainable materials, such as stainless steel, which is durable and recyclable.

Water Efficiency: Opt for water-efficient dishwashers and faucets to reduce water consumption and waste.

Waste Management: Implement waste management practices, such as composting and recycling, and choose equipment that supports these efforts.

Local Sourcing: Whenever possible, source equipment and ingredients locally to reduce transportation emissions and support the local economy.

Financing Your Restaurant Equipment

Purchasing restaurant equipment can be a significant investment. Fortunately, several financing options are available to help manage costs:

Leasing: Leasing equipment allows you to conserve capital and upgrade to newer models as needed. It also includes maintenance and repair services.

Loans and Credit Lines: Business loans and lines of credit from banks or other financial institutions can provide the necessary funds for purchasing equipment.

Vendor Financing: Some suppliers offer financing options directly, which can be convenient and tailored to your purchase.

Government Grants and Programs: Explore local and federal programs that offer grants or low-interest loans for small businesses, particularly those promoting sustainability.

Maintaining and Repairing Your Equipment

Proper maintenance is key to extending the lifespan of your equipment and ensuring it operates efficiently. Here are some maintenance tips:

Regular Cleaning: Follow manufacturer guidelines for cleaning and sanitizing equipment. Regular cleaning prevents buildup and reduces wear and tear.

Scheduled Inspections: Conduct routine inspections to identify potential issues before they become major problems. This includes checking for leaks, unusual noises, and performance issues.

Professional Servicing: Hire professional technicians for regular servicing and repairs. They have the expertise to handle complex equipment and ensure it operates safely and efficiently.

Employee Training: Train your staff on the proper use and care of equipment. Misuse can lead to damage and increased maintenance costs.

Record Keeping: Maintain detailed records of maintenance and repairs. This helps track the history of each piece of equipment and plan for future replacements or upgrades.

Conclusion

Starting a restaurant in Denver is an exciting venture, filled with potential for creativity and success. However, the foundation of any successful restaurant lies in its equipment. From selecting the right ovens and refrigerators to navigating health regulations and financing options, every decision plays a critical role in your establishment's operational efficiency and customer satisfaction. By investing in quality equipment, choosing reliable suppliers, and committing to proper maintenance, you can build a robust kitchen that supports your culinary vision and stands the test of time. Denver's dynamic culinary scene offers endless opportunities, and with the right tools and knowledge, you can carve out your own niche in this vibrant market. Remember, the journey of a thousand dishes begins with a single piece of equipment. Choose wisely, maintain diligently, and watch your culinary dreams come to life in the Mile-High City.

[clatterbane]

The next batch of bread dough I make should be much easier, and I can now reasonably whip egg whites without killing my wonky shoulders!

Mr. C went ahead and picked up a köksassistent! ("Kitchen assistant") Which is like one of the heavy duty Kitchen Aid stand mixers with all the attachments, only this model is sticking the motor down in the base like your average food processor. Pretty sure this one comes with a food processor thing, for that matter.

The second bigger box over to the side that he actually picked up today has a deluxe accessory pack with the blender jug and a meat grinder, plus a separate ice cream maker attachment. Which I really won't be sorry to try out. Neither would he, judging from his decision to get it in the first place.

I would have already gotten this washed up and given the dough hooks an inaugural run, but my ribs are still pretty thoroughly fucked up from that hospital trip. Hopefully within the next day or two. In the meantime, those boxes can just sit in that corner mostly out of the way.

Much nicer mixer than I've ever been used to having, that's for sure. But, we should get plenty of use out of everything except maybe the meat grinder. May actually have to try making sausages at some point. Possibly some Louisiana boudin, which you're really not getting otherwise across the Atlantic.

[swastikprofessionals]

Discover the Best Commercial Kitchen Equipment Dealers in Delhi

When it comes to setting up or upgrading a commercial kitchen, finding the right equipment is crucial for ensuring efficiency, safety, and quality. As one of the leading commercial kitchen equipment dealers in Delhi, Swastik Professionals is dedicated to providing top-of-the-line kitchen solutions that cater to a wide array of culinary needs. Our extensive selection of high-quality kitchen equipment guarantees that your business will run smoothly and efficiently, allowing you to focus on what you do best—creating delicious meals.

Why Choose Swastik Professionals for Your Commercial Kitchen Needs?

Comprehensive Range of Products

At Swastik Professionals, we offer an extensive range of commercial kitchen equipment designed to meet the diverse requirements of our clients. Whether you are running a restaurant, a catering service, a hotel kitchen, or a food processing unit, our products are tailored to suit every need. Our inventory includes:

Commercial Ovens: From convection ovens to combi ovens, we provide advanced baking solutions.

Refrigeration Units: Our range includes walk-in coolers, freezers, and under-counter refrigerators.

Cooking Equipment: We offer high-performance ranges, fryers, griddles, and charbroilers.

Food Preparation Equipment: Find mixers, slicers, food processors, and blenders in our collection.

Dishwashing Equipment: Ensure spotless cleanliness with our efficient dishwashers and glass washers.

Quality and Durability

The quality and durability of our equipment are paramount. Each product is sourced from reputable manufacturers known for their innovation and reliability. By choosing Swastik Professionals, you invest in equipment that withstands the rigorous demands of a commercial kitchen, ensuring longevity and consistent performance.

Customization and Installation Services

Understanding that every kitchen has unique requirements, we offer customization options to ensure our equipment fits perfectly into your space and workflow. Our expert team provides professional installation services, ensuring that your kitchen is set up efficiently and correctly from the start.

Our Commitment to Customer Satisfaction

Expert Consultation

Navigating the myriad options for commercial kitchen equipment can be overwhelming. Our experienced consultants are here to guide you through the selection process, offering personalized advice based on your specific needs and budget. We help you make informed decisions that enhance your kitchen's functionality and efficiency.

After-Sales Support

Our relationship with our clients extends beyond the initial purchase. We provide comprehensive after-sales support, including maintenance services and technical assistance, ensuring your equipment remains in optimal condition. Our dedicated support team is always ready to address any issues or concerns you may have, providing prompt and effective solutions.

Competitive Pricing

At Swastik Professionals, we believe that top-quality kitchen equipment should be accessible to all businesses. We offer competitive pricing on all our products without compromising on quality. Our flexible financing options make it easier for you to equip your kitchen with the best tools available.

Understanding the Importance of Choosing the Right Equipment

Enhancing Efficiency

The right equipment can significantly enhance the efficiency of your kitchen operations. High-quality appliances reduce cooking times, streamline food preparation processes, and ensure consistent results, allowing you to serve your customers faster and more effectively.

Ensuring Food Safety and Hygiene

Commercial kitchen equipment plays a crucial role in maintaining food safety and hygiene standards. Proper refrigeration, storage, and cooking equipment help prevent contamination, ensure proper food handling, and comply with health regulations, safeguarding your customers' health and your business's reputation.

Reducing Operational Costs

Investing in durable and energy-efficient equipment can lead to substantial cost savings in the long run. Reliable appliances reduce the need for frequent repairs and replacements, while energy-efficient models lower utility bills, contributing to overall operational cost reduction.

Spotlight on Our Popular Products

Commercial Ovens

Our range of commercial ovens is designed to meet the high demands of any professional kitchen. From versatile combi ovens that offer multiple cooking functions in one unit to powerful convection ovens that ensure even cooking, our products guarantee superior performance and efficiency.

Refrigeration Units

Proper refrigeration is essential for any commercial kitchen. Our refrigeration units, including walk-in coolers and freezers, are designed to keep your ingredients fresh and safe. Advanced temperature control features and robust construction ensure reliable performance, even in the busiest kitchens.

Cooking Equipment

Efficiency and precision are key in any kitchen, and our cooking equipment delivers both. High-performance ranges, fryers, and griddles allow you to cook a variety of dishes simultaneously, while our charbroilers provide the perfect solution for grilling and broiling needs.

Food Preparation Equipment

Streamline your food preparation processes with our range of mixers, slicers, food processors, and blenders. These appliances are designed for speed and accuracy, helping you prepare ingredients quickly and consistently, saving time and labor costs.

Dishwashing Equipment

Maintaining cleanliness and hygiene is crucial in any kitchen. Our dishwashing equipment, including efficient dishwashers and glass washers, ensures that your dishes, utensils, and glassware are spotless and sanitized, meeting the highest standards of cleanliness.

Our Installation and Maintenance Services

Professional Installation

Our team of experts ensures that all equipment is installed correctly and efficiently, minimizing downtime and disruptions to your operations. We handle everything from setup to testing, ensuring that your kitchen is ready for use as quickly as possible.

Regular Maintenance

To keep your equipment in top condition, we offer regular maintenance services. Scheduled maintenance helps prevent unexpected breakdowns, extends the lifespan of your appliances, and ensures they continue to operate at peak efficiency.

Emergency Repairs

In the event of equipment failure, our rapid response team is available to provide emergency repair services. We understand the impact that equipment downtime can have on your business, and we are committed to getting you back up and running as soon as possible.

Conclusion

Swastik Professionals is your trusted partner for all your commercial kitchen equipment needs in Delhi. Our extensive product range, commitment to quality, and exceptional customer service make us the go-to choice for businesses looking to enhance their kitchen operations. Contact us today to learn more about how we can help you achieve your culinary goals with the best equipment available.