2013 Faves

Wow, 2013 really flew by! In just a few days, we will welcome 2014 with open arms, make resolutions, set goals, and over all get pumped for a fresh start. 

The end of a year is always bittersweet for me. Looking back at the good and the bad, spending the final days of the year with the people I love, and thinking about how I want the next year to be. 

Did I accomplish everything I wanted to in 2013? No, probably not, and that's ok, because I gave it all I got.

I hope your 2013 was filled with joy, accomplishment, love, a little struggle or heartbreak to make you that much stronger, lots of sugar & smiles to make you that much sweeter, and everything else you wished for.

I hope even harder that 2014 is filled with everything you want and more. I wish for it to be your best year yet, to exceed your expectations- #YOLO.

Thank you all for reading. For your love and support. For trusting me in your kitchen. For listening to me ramble. Here's to another year of fun, messes, and experiments. Thanks for coming along on this ride.

Now that I got all sappy and weeped alone in my room, lets take a quick peek at our faves from 128 john st. in 2013. 

---

YOUR FAVES of 2013

Pineapple Upside Down Cupcakes

Simple Balloon Cake Toppers

DIY Wire Knot Ring

---

MY FAVES of 2013

Alt Summit NYC

Spring Cupcakes / Tiered Pistachio, Lemon Curd, Chocolate w. Raspberry Cheesecake

My moms wedding

TATTOOS! (which I will tell you more about in an upcoming post)

and winning for both my favorite trip AND my favorite picture is COLORADO

MAY YOU SPARKLE AND SHINE IN THE NEW YEAR.

xoxo- JS

Christmas Morning / Tomato Cobbler with Blue Cheese Biscuits

Santa is coming! Santa is coming!

Everyone always talks about Christmas Dinner. Christmas Eve dinner. Baking. Fruit Cakes. Cookies. Cocktails. BUT WHAT ABOUT BREAKFAST?!

Some of my favorite moments on Christmas occur over breakfast, in my jammers, with my family around the table. No stress, just some eggs, bacon and pancakes. Yum. I think when I finally host Christmas, i will make a big ‘ol breakfast like my mama used to do, and I would start with Joy the Bakers Tomato Cobbler with Blue Cheese Biscuits. I’d whip up some scrambled eggs, a fresh pot of coffee, and a nice crispy side of bacon too, of course, but the morning would be centered around this warm, bubbly cobbler with fresh biscuits, now that’s how Christmas should start (or any morning for that matter) - with warm, fresh, cheesy biscuits, presents and coffee.

I promise, this is WAY less complicated than it looks, its just so damn gorgeous, no one would even know its super easy.

Thanks Joy for the great recipe, its sure to wow every time. 

---

JOY THE BAKER /  TOMATO COBBLER WITH BLUE CHEESE BISCUITS

SERVES 6

The filling recipe doubles very well. I also made 2 batches of biscuits, but went through the process twice, which is easier than doubling in the case of the biscuits. 

---

FOR THE BISCUITS / 

2 cups flour

2 tbsp baking powder

1 tbsp sugar

½ tsp salt

½ tsp black pepper

3 tbsp unsalted butter, cold and cut into cubes

3 tbsp vegetable shortening, cold and cut into cubes

½ cup blue cheese crumbles

¾ cup cold buttermilk

Whisk together flour, baking powder, sugar, and salt.  Add cold butter and shortening and with your fingers, quickly break up the butter and shortening and work into the dry ingredient mixture.  Rub the butter and shortening into the dry until some butter pieces are the size of small peas, and others the size of oat flakes.  Toss in blue cheese crumbles.

Create a small well in the center of the flour mixture and add the buttermilk all at once.  Quickly bring together the wet and dry ingredients with a fork.  The dough will be rather shaggy like the image above. Pour the dough out onto a lightly floured work surface.  

Knead dough about 10 times, bringing it together into a disk.  Wrap dough in plastic wrap and refrigerate until the filling is in the oven.

You can make these biscuits in advance and freeze them! Whip them up days before so all you have to do is mix up the tomatoes in the morning!  

FOR THE FILLING / 

2 tbsp olive oil

1 tbsp unsalted butter

2 large onions, sliced

3 cloves garlic, minced

2 tbsp balsamic vinegar

2 lbs cherry tomatoes

¼ cup coarsely chopped basil

3 tbsp flour

½ tsp red pepper flakes

salt and black pepper

Over medium heat in a saucepan, heat the oil and butter.  Add the sliced onions and a pinch of salt and pepper.  Cook the onions, stirring occasionally, until caramelized, about 18 to 20 minutes.  Add garlic and cook for one minute more.   Remove pan from heat, add balsamic vinegar. Set aside.

In a large bowl, toss together cherry tomatoes, chopped basil, flour, and red pepper flakes. 

Add the caramelized onions to the tomatoes and toss together until everything is evenly coated.  Season with a pinch salt and pepper.

Place rack in the upper third of the oven and preheat oven to 375˚ F.

Pour the tomato and onion mixture into a baking dish. Joy uses a 8x8 inch dish, which I didn't have, so I used a rectangle and it worked just fine. The image above shows 2, thats because I doubled the recipe, yours won't yield as much, and thats just fine!  Place in the oven and bake for 25 minutes.

Remove the biscuit dough from the fridge.  On a lightly floured work surface, roll out biscuit dough into a ¾ or 1-inch thickness.  Use a 1 ½  to 2-inch round biscuit cutter to cut out biscuits.  Dip the cutter in flour to prevent it from sticking to the dough.  

(Again, mannnny biscuits pictured above, you'll get around 6- I got a little biscuit crazy).

Remove the mixture from the oven and place 6 biscuits atop the mixture in the pan.  Brush biscuit tops with buttermilk and sprinkle with salt and pepper.  Reshape and reroll excess biscuit dough to make extra biscuits at another time.  (The shaped biscuit dough freezes very well.)

If you made the biscuits in advance and they are frozen, fear not my friend, place the frozen biscuits atop the mixture the same way, but they will need about 5 minutes longer to bake in the oven. Keep an eye on them and remove them from the oven when they are golden brown, just as you would if they weren’t frozen.

Remove from the oven and allow to cool for about 15 minutes before serving.  This dish is best served warm.

If Christmas morning isn't worthy of this concoction, I don't know what is. The warm tomatoes, cheese biscuits and depth of flavor in the mixture is amazing. Make the biscuits in advance so you don't have to stress about it in the morning. Gather your family around the table and enjoy each other, that's what the holidays are for, right?

What do you make for breakfast on Christmas?

Gift Wrap Roundup

↑↑↑ The best wrapping paper I ever bought- #WhatIGot vs. #WhatIWishIGot! Read more about it here & snatch some up here. ↑↑↑

I love wrapping gifts for the holidays. My favorite part is using stuff I already have around the house, like paper shopping bags, twine and stamps. I don't know what I am doing yet this year, but here are some of my favorite ideas from around the web. 

---

Use different colored fabric and lace. 

Print tags from your favorite Instagram photos.  

We love washi tape, and it couldn't be more versatile! 

These adorable adorned glitter clothespins. 

Paper forest box toppers. 

Bakers twine and bells. 

Kraft paper and silver marker doodles. 

Paper Snowflakes are super simple. 

Using simple star stickers is pure genius.

Twine snowflakes.

Make your own potato stamped wrapping paper.

How are you wrapping your gifts this year?

DIY / FREEBIE: Holiday Gift Tags Download

On Friday we made Bourbon Apple Spiced Cheesecake Pies (in jars!), which were amazing.

Boozy Apples. Pie. In. Jar. How could they not be amazing?

You worked so hard to make the treats, why not give them a bit of pizazz with some holiday gift tags.

Don't worry, I whipped some up for you to use. Click here to download the PDF.  Print out the freebie on a piece of cardstock and cut along the light gray line. Use a hole puncher to make a hole for the string. How easy is that?

Simply use whatever string or ribbon you have in the house to tie the gift tags to the jars and write your pal a message on the blank side. I always have bakers twine around here, so I used that! You can even use these tags on other gifts! 

The lucky recipient of these jars will be in awe of how hard you worked, I won't tell them it was easy-breezy, don't worry.

Apple Pie Cheesecake in a Mason Jar

Is it just me, or did the holidays really creep up on you this year?! Shizzzz man, I'm not ready for all this celebrating. I am, however, almost done with my Holiday Shopping, Yup, you heard me right, I took advantage of that thing called Cyber Monday and got ALLLLLLLL of it done. BOOM, nailed it.

What I didn't finish is all the holiday baking! Last year, I was on my GAME. I'm not going to even try to lie about it, I NAILED IT last year. Chocolate Covered Pretzel Cookies. Sugar Cookies with Royal Icing.  Gingerbread Cupcakes with a Gingerbread Cookie Topper.  Triple Oreo Chunk Cookies. AND as much as I hate to play favorites, these Coconut Christmas Cupcakes dressed up as Santa and his Elves kicked some booty. 

I am exhausted just thinking about how much baking I did last year. Wellllll, ain't nobody got time for ALL that this year, so we have to really impress with what we ARE going to do. Enter Bourbon Spiced Apple Pie Cheesecakes IN INDIVIDUAL JARS. Go ahead, take a minute to take that all in.

I of course have jars still from all the mason jar cupcakes I have made in the past, if you need some, I LOVE the .15 L I got from Sur La Tab- but you can use various sizes and shapes that you find!

Don't be scared, it's WAY easier than it looks and sounds! I have faith in you, YOU CAN DO IT. 

---

Individual Bourbon Spiced Apple Pie Cheesecakes

Yield Depends on Jar Size / a dozen .15 L Mason Jars

---

INGREDIENTS / 

Layer 1 / Crust

8 Graham Crackers

10 tbsp butter, melted

¼ cup sugar

---

Layer 2 / Cheesecake

½ cup sugar

2 eggs, room temperature

2- 8 oz packages cream cheese, room temperature

1 tsp vanilla

Layer 3 / Apples

5 Granny Smith Apples (or whichever type of apple you prefer!)

2 tbsp sugar

½ tbsp nutmeg

¼ tbsp cloves

½ cup bourbon

---

Layer 4 / Crumb Topping

½ cup flour

½ cup brown sugar

¼ cup butter

To make the crust / 

Break up your graham crackers, very finely, either by using a food processor or smashing by hand. 

In a bowl, mix together melted butter, graham crackers and sugar. Set aside.

To make the apples / 

Preheat your oven to 350˚F. 

Clean and cut your apples into small pieces. 

Toss apples in a large bowl with sugar, nutmeg, cloves and bourbon.

(You can use cinnamon instead of those spices if you want, I was out! haha)

Spread out evenly on a baking pan and bake for 10 minutes or until they just start to break down.

---

WHILE THE APPLES ARE COOKING...

To make the cheesecake / 

Having your ingredients at room temperature if very important when making cheesecake. Make sure they are and then begin!

In a large bowl, place your cream cheese and beat on low-medium until light and fluffy. 

On low speed, mix in the sugar, eggs (one at a time) and vanilla and beat until all ingredients are incorporated, scraping down the sides as necessary. Set aside.

To make the crumb topping / 

In a bowl, mix the flour, brown sugar, and butter (cut into cubes). Break down the butter to mix with the other ingredients (you can use a pastry blender or your hands- I use my hands!) - you're looking to get it to a wet sand texture. Set aside.

ASSEMBLY TIME! Get your jars out!

GUYS, don't get intimidated. I know, it sounds like a lot, but its all so simple and quick, you can really do this!

In each jar, spoon in 2 tbsp of the graham cracker crust mixture you prepared. Press into the bottom of each jar. Bake in the oven on a baking sheet, with raised edges so that they don't slide off when you pull them out.

Bake for only about 5-7 minutes, until they just start to set, they will cook more when we fully assemble and cook these lovies!

Remove from the oven and allow to cool just for 5 minutes, so you don't scorch yourself when you are finishing the assembly, you don't need them to cool completely!

Bring the temperature of the oven to 325˚F.

Using a ⅓ cup measure, scoop the cheesecake layer in next.

You have a ton of apples cooked, scoop about ⅓ cup into each jar, but you will likely have a bit more, so finish it off.

Top the apples off with 1 tbsp of the brown sugar crumb topping.

Voilà, all in, lets get them in the oven.

We are going to use a water bath here. I know, people talk some serious garbage about water baths, but Martha said to do it on her cheesecakes in a jar, and I trust the master, so i went ahead and did it. I am not going to claim to be a cheesecake master, so try it out without a water bath if you're confident, but these were REAL good, so just be careful with the water, ok?

Get out a deep baking dish, the same one you used with walls to bake the crust layer is probably good.

If you don't have a pan that will allow you to bake all 12 at the same time, split it into two pans, side by side in the oven on a rack in the center of the oven.

Place the jars in the pan and fill around them with hot water. Now, Martha says BOILING water, so if you want to give some water a quick boil, go for it. I'm lazy, and my faucet gets pretty hot and it was ace.

Cover the pans with foil and bake for 15 minutes.

At 15 minutes, remove the foil and bake for an additional 12 minutes.

Remove from the oven and let them come to room temperature THEN cover and refrigerate. 

AND YOU'RE DONE. Give yourself a pat on the back, it was a of of steps, and you got through them all. I promise, you will IMPRESS the people that have the pleasure of eating them. I brought them to a holiday pot luck at work, and they were a hit. I work with some SERIOUS critics, and if we can impress them, we can impress anyone.

These are a perfect treat for any occasion, but I think the holidays are the best days for bourbon spiced apples. It would be super sweet to give these with a nice note to your doorman or coworkers. Serve them on the dessert table at home on Christmas and everyone has their own treat to eat, or take home!

I'll admit it, I'm a bit lazy on the baking front this holiday season, especially compared to last year, but making these will give the appearance that I baked for AS LONG as I did last year, but I most certainly did not. Shhhhh don't tell anyone. 

As you can tell, I love baking in jars, have you given it a go? Give me some more ideas to try out! I promise, I'll report back with how it turns out! 

WEEKNIGHT DINNER / Bread Bowl

Last week we talked about making a massive pot of soup in no time, which was great (and I still have a bunch in the freezer), but I got to thinking, what can spice this baby up a bit?

Let's take that 30 Minute Canellini and Zucchini Soup up a notch and serve it in a BOWL OF BREAD! Simple enough!

---

GARLIC AND BUTTER BREAD BOWL

PREP AND COOK TIME / 15 MINUTES TOTAL

YIELD / ONE BOWL - BUT MULTIPLY FOR AS MANY AS YOU NEED!

---

INGREDIENTS / 

One round loaf of bread- approx. 6-8 inches 

2 tbsp butter

1 tbsp chopped garlic

Cut a "cap" off the loaf and hollow out a bowl in the center, leaving enough of a wall so it won't collapse (and also so you can eat it when it is soaking up that delicious soup!). 

Melt the butter and mix it with the chopped garlic.

Place the bread on a piece of foil and brush or spoon the mixture onto the bread, both the exterior and interior of the bowl. Cover it completely! 

Place the coated bread in the toaster oven on the foil and toast on your bread setting for about 10 minutes, or until the bread starts to turn a nice golden brown.

Don't have a toaster oven, no problem! Preheat your oven to 350˚F and place the bread on the foil in the oven and bake for 10 minutes, or until the butter and garlic start to get nice and golden brown.

Either way, it will be delicious, its bread with BUTTER AND GARLIC COATED ON IT, HOW COULD THAT BE BAD?! - The answer is, it can't.

Take the bread out of the oven and place in a bowl and fill it with hot soup and you're all set! 

The bread bowl will soak up much of the liquid, and take in even more flavor. As you eat the soup, you can eat the bread too, its like dipping bread in your soup, but even better! 

I think this would be a perfect meal to whip up during the week, but you could even serve this at a dinner party, pumping up a simple bowl of soup and really impressing your guests. 

You can add some spices to your mixture to elevate the flavor even more and to accent the taste of your soup. Maybe some fresh parmesan cheese and fill it with a can of tomato soup? How easy (and amazing) does that sound?!

Brooklyn Charm / Gifts for any Occasion

To say I am obsessed with Brooklyn Charm would be an understatement. Since I discovered them a few years ago, I have purchased many gifts for both my loved ones and for myself (obvs). 

The amount of charms they have and combinations is absolutely endless. Not only can you stop in and get a custom piece, you can take home supplies and craft up something on your own or shop online at their Etsy Shop!

If you're in the NY area, you can find them on Williamsburg and spend an entire day choosing charms and having them custom engraved. They pop up at many markets, especially during the holiday season, including the Union Square Market and Columbus Circle Shops. 

Want to make a necklace for your bestie who just moved out of town, you've got it. A bracelet for a friend that happens to love cats, guns AND The New Kids on the Block - you're in luck!

Although they are fun for gifts of all kinds, my favorite project I worked on with them was this pin for my mom.

As I mentioned, my Mom got married in October of this year. What do you get for your mom, who is a bride, who has been with my step dad for over 13 years, and has EVERYTHING you could possibly think of? Its a tough one, I know! 

So I got to thinking, something custom was what was needed. Then I remembered the Something Old, Something New, Something Borrowed and Something Blue tradition for weddings. Perfect.

So here is what I came up with, with some clever thinking and help from the great staff at Brooklyn Charm.

Something Old - Vintage Pin, New York (They moved a while back)

Something New - Georgia, the green crystal and their wedding date

Something Borrowed - The diamond heart is a charm from a piece I inherited from my Aunt and she HAS to give it back eventually

Something Blue - The blue charm

She was so happy when I gave this to her. She wore it pinned to her shoulder the entire wedding. I can't believe I came up with something this perfect, but you can too! Stop by Brooklyn Charm and get someone you love (or you, I won't tell anyone) something special for the holidays. 

DIY / Simple Christmas Cutout Decor (with FREE download)

Now that Thanksgiving has past, I feel ready to begin the Christmas season. First thing's first, the decorating!

I wish I could shop at TJMax all day and snatch up all the holiday decor, but I have no where to store it when the season ends. Living in Brooklyn with 2 roommates, we don't have a ton of extra closet space, so when it comes to decorating, I like to try to think of easy, cheap ways to spruce things up when the holidays come around.

Last year we whipped up some Pipe Cleaner Snowflakes, Snow Globes, and some Standing Holiday Cutouts. This year I thought we could convert some of the current apartment decor INTO HOLIDAY DECOR with some scrap paper and paper cutouts. The frame pictured above is from a Gold Refresh DIY we did a while back, and is usually the home to a pic of my grandparents, but quickly became a Christmas Tree. Hot Damn.

With some plain white printer paper and scrap book paper we will convert any picture frame into a festive holiday piece. I'm excited.

SUPPLIES / 

Downloaded Christmas Cut Outs (click to download)

Scissors

Various Frames from around the house

Tape

Scrap Book Paper - or any colored or patterned paper you have laying around!

Bakers Twine or Ribbon

Optional Supplies / You will see later that I used some washi tape and an additional ribbon for the ornament cut out

In the Free Download you will see 3 pages, what will be a Gift Box after we add some pizzaz, a Christmas Tree and Hanging Ornaments. 

Download and print the document on plain white printer paper.

Cut out the shapes you printed out. 

Trim the white paper to fit into the frames you selected. The gift box and tree are small and can be cut down to fit in a small frame easily, the ornaments require a bit of a larger frame if printed without scaling.

Back the white paper with the cut out with the fun papers your selected!

This is where I used the gold tape- I covered the top of the ornament with little rectangles, cute right? - If you don't want to use tape, just leave the cut out so the decorative paper shows!

Using the bakers twine, make small bows. and tape into place.

Place the assembled paper and bow into your frame and you're all done!

You see above where I used a second type of ribbon, but you don't have to, use the twine or leave the cutout showing.

Using small bows made from the same ribbon or bakers twine on all of the cutouts creates a family look to all of the frames, even if you use different papers, like I did. 

Its amazing how 4 square cut outs becomes a festive gift box just like that!

Place on shelves like shown earlier or create a cluster of these cuties on a table, where ever you choose, they will be a perfect addition to your holiday season!

What other fun decor do you have around your house this year?

WEEKNIGHT DINNER / 30 minute Canellini & Vegetable Soup

Theres a serious chill in the air in NYC. I know, it's December of course it's cold, but man I was not ready for it!

There's pretty much nothing better than a hot pot of soup cooking on a chilly night. 

I love making soup for a few reasons.

1- The warmth and scent it gives the apartment.

2- The versatility of it.

3- The yield- dinner for days!

4- THE EASE!

This soup is super easy, incredibly delicious and quick!

Using beans in both the base and as a stir in gives this soup some weight and protein which enables it to be a great, filling meal.

---

CANELLINI AND VEGETABLE SOUP

PREP & COOK TIME / 30 MINUTES TOTAL

YIELD / 8-10 SERVINGS

---

INGREDIENTS / 

¼ cup Olive Oil

2 Small Zucchini (or one large)

1 Large White Onion

1 Bundle of Fresh Spinach

1 tbsp Garlic, chopped

½ tsp salt

1 tbsp black pepper

1 tbsp Fresh Thyme Leaves 

½ cup grated parmesan cheese ( + more for garnish, optional)

1 Can Diced Tomatoes (14.5 oz, no salt added preferred- Don't drain!)

2 Cans Canellini Beans (15 oz)

1 pkg Vegetable Stock (32 oz- Chicken or beef can be used)

1 / Heat the oil in a large pot over low-medium heat. While the oil is heating, dice zucchini and onion. 

2 / When the oil is warm, add the zucchini, onion, spinach, garlic, salt, pepper, thyme, and parmesan cheese. Stir with the warm oil, turn the heat up to medium and let cook for 5 minutes, stirring occasionally. 

3 / While the vegetables are cooking, using a masher or back or a large spoon, mash 1 can of canellini beans until almost smooth. 

4 / After the mixture cooks for 5 minutes, stir in the tomatoes, both the mashed beans and the second can and the container of vegetable stock. Raise the heat to high, cover and bring to a boil. Cook for an additional 20 minutes, stirring often. 

Alright, you caught me, I used carrots and didn't tell you to.

Here's the deal- when I was cooking this baby up, I thought to myself "Veggie soup IS NOT soup without some carrots", so I used a cup of baby carrots, but I think that they don't belong with the smooooooth flavors of parm and bean. Your call though bud. If you want to use carrots, throw them in the pot when you toss in the other veggies. They may take a bit longer to break down than the other veggies, so you'll have to cook it longer OR cook them a bit before you toss them in the pot with their friends zucchini and spinach. 

This soup is my A#1FAVE soup I've ever mixed up, and I think the mashed canellini bean base is the reason. White beans add a creamy, sweet flavor to the broth. It's pretty ace. My roomie, who is not a veggie fanatic like me and DOES NOT like beans thought it was pretty ace also, so ya know, I'm awesome like that, converting the haters and all. 

Sprinkle some more parm on to and call it dinner (everyone likes a bit more cheese, right?).

Like I said earlier, one of my favorite parts of making a big pot of soup is the amount it makes! Let the soup come to room temperature and pour into plastic containers (I can't be the only one who saves all my take-out soup containers... right?)  and stick in the freezer! Soup can freeze for 2-3 months! When you're ready to dive back in, defrost in the refrigerator and then heat in either the microwave or in a saucepan on the stove. Easy-peasy around here. 

What kinds of soup do you like to make when the air gets crispy?

EAT! NYC / Dominique Ansel DKA

You've probably heard of Dominique Ansel by now- named the "Willy Wonka of NYC" by The New York Post. His Cronut  - a croissant doughnut hybrid - has been seen on countless televisions programs, TIME Magazine named it one of the 25 Best Inventions of 2013, and has been known to fetch 20x its selling price on the black market. 

Dominique Ansel is so much more than the Cronut creator though! His bakery is the highest rated Zagat bakery in 2013. He was named one of Business Insider’s “Most Innovative people Under 40”. Daily Mail UK called him the “most feted pastry chef in the world”. Nominated a finalist for the “Outstanding Pastry Chef” award by the James Beard Foundation. Named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional magazine. Chosen by Time Out New York as one of the city’s “Top Ten Pastry Chefs You Need to Know”. 

You could say he is kind of a big deal. 

Some of our interns just could not live any longer without a Cronut and volunteered to wait in the line. Fine, sure, if they want to we were going to let them, but when I mentioned that they were heading to Dominque Ansel to a friend he said forget the Cronut, get the DKA (Dominique’s Kouign Amann), so I asked them to snag me some.

He was right.

The outside is caramelized to perfection. The interior was flaky with layers of butter and dough.

Yes, of course the Cronut was delicious, but why wait in the line for hours before they open, get on a wait list or pay someone to wait in line for you when you could just stroll on in and get yourself a DKA, which in my opinion is superior?

Watch Anthony Bourdain give them both a taste here and see what he has to say. 

See the process of making this mind blowing, buttery creation here (Yes, thats a slab of butter he is wrapping the dough around!).

So the verdict at 128johnst is, DKA all day everyday. Have you ever had a DKA, what do you think?