Search the Community

Organic Cereal Bars Serves 12. These are similar to the Honey Nut Cheerios Bars, only better! I also made these with Envirokids' Koala Crisp Cereal, which is like organic Cocoa Krispies. :-) I used brown rice syrup, which has a lower glycemic index than corn syrup because it has some glucose that's absorbed quickly, followed by a much slower & sustained absorption of complex carbs. My kids tend to get hypoglycemic easily & this has enough protein, fat, & complex carb to keep their energy up & not give them a crash. They are very easy & something you can throw together the night before for a class snack or bake sale. You need a pot, a heat-safe spoon, a big bowl to mix in, & a ~9x13" pan. And I line my pan with unbleached parchment paper for ease of release. I have been freezing them after cutting so they can be popped right out for a quick fresh breakfast before or on the way to school. They thaw pretty fast at room temp but keep their shape. My kids love these as after-school snacks too! The recipe for the bars is based on one on Cooks.com, modified for ingredients & amounts. The recipe for the milk icing is modified for ingredients & amounts from recipe #38630 on Recipezaar.com. I think vegans would be perfectly happy without the milk icing, or maybe could make it with powdered soy milk & soy margarine (or a similar vegan alternative). I might experiment with less butter for an icing that sets up harder without refrigeration. Or maybe just a simple royal icing drizzled over the bars after cutting. I have not tried that. The bars alone are awesome anyway. Cereal Bars: 1 c organic brown rice syrup 1/2 c organic raw sugar (for bars) 1 tsp vanilla extract 1/4 tsp salt 1/4 c organic peanut butter 6 c organic plain oat "O"s cereal, OR 7 c organic cocoa rice crisps cereal (one 11.5 oz box) Milk Icing: 1/2 c organic raw sugar (for icing) 1/4 c organic butter 1/2 c natural powdered nonfat milk 1 tsp vanilla extract 1-2 TBSP hot tap water Heat the 3/4 c sugar, vanilla, salt, and syrup in a pot over medium heat until boiling and sugar is well combined, not crystalline. Remove from heat and stir the peanut butter in, stirring until it has melted in & the mixture is smooth but not too cool or becoming thicker. While the syrup mixture is heating, have the cereal ready in a large bowl. It may help to oil your hands with a little vegetable oil to help keep the cereal mixture from sticking to you. When the syrup mixture is smooth, pour it over the cereal in the bowl & quickly fold all the cereal until it is evenly coated (it will clump). Pack this firmly and evenly into a parchment-lined pan approximately 9 x 13 inches, making sure to get into the corners. Cool for 30 minutes. While the bars are cooling, cream together the butter & sugar reserved for the icing until smooth using a mixer. Add dry milk slowly to combine. Add water until easy to spread. Spread on the cooled cereal bars & refrigerate 15 minutes before cutting into about 12-16 bars. Keywords: Breakfast, Vegetarian, Snack, Brownies/Bars, Dessert, American, Easy, Healthy Choices ( RG2143 )

Organic Cereal Bars Serves 12. These are similar to the Honey Nut Cheerios Bars, only better! I also made these with Envirokids' Koala Crisp Cereal, which is like organic Cocoa Krispies. :-) I used brown rice syrup, which has a lower glycemic index than corn syrup because it has some glucose that's absorbed quickly, followed by a much slower & sustained absorption of complex carbs. My kids tend to get hypoglycemic easily & this has enough protein, fat, & complex carb to keep their energy up & not give them a crash. They are very easy & something you can throw together the night before for a class snack or bake sale. You need is a pot, a heat-safe spoon, a big bowl to mix in, & a ~9x13" pan. I like to line my pan with unbleached parchment paper for ease of release. I have been freezing them after cutting so they can be popped right out for a quick fresh breakfast before or on the way to school. They thaw pretty fast at room temp but keep their shape. These taste sooo dang good! The recipe for the bars is based on one on Cooks.com, modified for ingredients & amounts. The recipe for the milk icing is modified for ingredients & amounts from recipe #38630 on Recipezaar.com. I think vegans would be perfectly happy without the milk icing, or maybe could make it with powdered soy milk & soy margarine (or a similar vegan alternative). I have not tried that. The bars alone are awesome. organic brown rice syrup organic raw sugar (for bars) vanilla extract salt organic peanut butter organic plain oat "O"s cereal, OR organic cocoa rice crisps cereal organic raw sugar (for icing) organic butter natural powdered nonfat milk vanilla extract hot tap water Heat the 3/4 c sugar, vanilla, salt, and syrup in a pot over medium heat until boiling and sugar is well combined, not crystalline. Remove from heat and stir the peanut butter in, stirring until it has melted in & the mixture is smooth but not too cool or becoming thicker. While the syrup mixture is heating, have the cereal ready in a large bowl. It may help to oil your hands with a vegetable oil a little bit to help keep the cereal mixture from sticking to you. When the syrup mixture is smooth, pour it over the cereal in the bowl & quickly fold all the cereal until it is evenly coated (it will clump). Pack this firmly and evenly into a parchment-lined pan approximately 9 x 13 inches, making sure to get into the corners. Cool for 30 minutes. While the bars are cooling, cream together the butter & sugar reserved for the icing until smooth using a mixer. Add dry milk slowly to combine. Add water until easy to spread. Spread on the cooled cereal bars & refrigerate 15 minutes before cutting into about 12 bars. Keywords: Breakfast, Vegetarian, Snack, Brownies/Bars, Dessert, American, Easy, Healthy Choices ( RG2142 )

I'm meeting two friends in Chicago. One is a vegetarain. One is not. I am not. Any suggestions for a birthday dinner at nice places that are veggie friendly but don't have to be limited to vegeterian. Money is not an issue, nor is vegan. Thanks

Tzatziki Dip My own take on Tzatziki sauce. The onion is inauthentic, but I think it adds nice color for presentation as a dip. As written, this recipe is a bit too chunky to use as a sauce. If you like, you could puree the third cucumber and onion as well. 3 cucumbers, seeded 1/2 c fresh dill weed, chopped 3 cloves garlic, coarsely chopped 1/4 tsp freshly ground black pepper 1 tsp salt 1/2 red onion, finely minced 1 qt plain yogurt (pref. whole milk) extra-virgin olive oil (optional) Coarsely chop two of the cucumbers and add to blender along with dill, garlic, salt & pepper. Add water about halfway and puree until fairly smooth. Strain cucumber puree through a fine-mesh strainer. While it's draining, mince the remaining cucumber and stir it, along with minced onion, into yogurt. If using low- or nonfat yogurt I recommend adding a little olive oil. Stir drained cucumber solids into yogurt. Pour mixture into a cheesecloth-lined drainer and drain over a bowl in the fridge for at least an hour. Remove mixture from cheesecloth (it should separate fairly cleanly after straining this long) and serve. This makes a great dip for thick-cut potato chips or crackers such as Triscuits. Keywords: Appetizer, Vegetables, Condiment, Dip, Vegetarian, Mediterranean, Blender ( RG2141 )

The class was great. Learned a lot and took lots of pictures. If it is ok, I'll post my blog address, if not, if someone can tell me how to post pictures, I'll do it here. Here are some notes from class. I just jotted down as fast as I could, and some might not make sense. If you don't understand, just ask and I'll try to remember. Patrick Peeters June 28, 2008 All ingredients should be at room temperature. Don’t have to boil UHT cream. Just bring to simmer and pour over callets. He always uses a Robot Coupe for ganaches. He says they are much smoother than by hand. He likes to use European butter. It is 82%. US butter is 72%. You can add butter with cream but he prefers to add it last for better mouth feel. You must know the cocoa butter percentage in your chocolate to calculate your formula. You can freeze your finished bon bons, but follow the normal freezing guidelines—thaw in stages and don’t unwrap for 48 hours. Invert, honey, and glucose all help water activity. Sorbitol is a sugar that binds water, but we are afraid to use it here, but it is normal in Europe. Greatly increases shelf-life. It also is a laxative if too much is used. You don’t have to table a ganache if you have prepared it properly. He used a can of Badger compressed air? and a little Badger siphon feed air brush. Don’t mix milk and dark chocolate. It throws off the melting point and messes everything up. Mycryo was developed as a substitute for gelatin during the Mad Cow scare. It is an insulator? Vegetarians like to use it. If it is past its due date, use it 2 degrees warmer—it has changed to beta 6, from beta 5 crystals. When using a transfer sheet with a layer of chocolate, first spray counter top or sheet pan with Pam. Smoothly roll out the transfer sheet. This makes a smooth area that won’t slide around. Spread with tempered chocolate and smooth to a thin layer. When just starting to set, use a toothpick to “cut” the chocolate. Top with parchment and roll up transfer sheet, chocolate and parchment. Put in fridge until set. Remove plastic and parchment and you have some fun designs in chocolate. When molding, don’t over-work the colored cocoa butter or it will over crystallize and not release. Vibrate the filled mold on the table top to release air bubbles. When you dump it out, keep it horizontal or the shells will be uneven. You only have to wait to close the molds until the filling is firm enough to cover. There is no reason to wait over night. Hit the filled molds very gently with a hair dryer to soften the chocolate and make it adhere better to the bottom. If you over melt it, it won’t release from the mold. Infusing tea in hot cream for more than 10 minutes leads to bitterness. Cold cream refrigerated over night is better. JPW designed the Mold d’art melter

When I cook for vegetarian friends, I usually lean on dishes that take time to develop the sorts of full, savory flavors that I miss when sacrificing meat and seafood, long-simmered curries and tomato sauces in particular. However, I'm often in the bind I'm in today: I've got a pal coming over at 7p for dinner tomorrow but will have only an hour or so to prep. Right now I'm thinking about grilled vegetables over couscous. You got anything better?

Trying to jog my memory. Had been on egullet a year or so ago and found quite a few postings about a great vegetarian restaurant outside London. Think it was near the coast? Can anyone help me? Thanks!

Does anyone know where I can order some vegetarian sausage casings that are comparable to the natural, edible ones? Ones that have that snap when you bite into them.

Some people from work and I are going to a vegan dinner club. I would like to pick out some wines to split between the group that would pair well with dinner. Any advice as far as pairings, as well as recommendations to specific wines that might be easy on the budget would be welcome. 1st course "summer squash roulade with macadamia 'salata' and basil pesto" Gewürztraminer? 2nd course "wild arugula with sesame onion rings and sweet mustard seed tahini dressing" Dry Chardonnay? 3rd course "young coconut 'pad thai' with snow peas and almond chile sauce" Pinot Noir?? 4th chocolate 'cheese' cake with strawberries and black mint syrup I think 3 bottles will probably be enough for this group of 6 so maybe nothing with dessert. I drink a lot of wine for dinner but it is mostly just good bottles of dry cabernet that i split with my girl. This would be my first attempt at a "higher level" wine pairing. Tips? Suggestions? Specific wines you recommend?

Beet Salad- South Indian Serves 2 as Salador 4 as Side. This is a great and versatile way to serve beets. I was served this version as part of a thali in a South Indian vegetarian restaurant- it was easy to copy because there are really no secret ingredients, but truth be told I find this dish to be much more than the sum of its parts. It is earthy, sweet, incredibly fresh, spicy, quenching and just plain old addictive. Of course it works best as an accompaniment to an Indian meal, but just as well goes with your summer BBQ, light sandwich lunch, or whatever. The photo included is the salad prepared as a taco, and the avacado really brings it to another level. 2 Fresh beets 1/2 c Red Onion- sliced 1 tsp Black Mustard Seeds 1/4 c Fresh Coriander(Cilantro)- rinsed and dried 2 Green Chiles(small) 1 T Lemon juice Salt to taste Heat a small skillet to medium high heat. Add mustard seeds and toast for a few seconds until you can smell them bloom and take on a nutty scent. Immediately remove to a separate bowl and set aside. Peel beets and grate (uncooked), either on a box grater or food processor, into a lerge mixing bowl. Due to the staining nature of the beets it would be wise to use rubber gloves and a stainless steel bowl. Chop the chiles and fresh coriander and add to the bowl with the shredded beets. Add all other ingredients and toss to combine. Set aside in the refrigetator for a half hour before serving. Keywords: Salad, Hot and Spicy, Vegetarian, Indian, Easy, Food Processor, Vegetables ( RG2125 )

Morels in Cream Sauce Serves 1 as Main Dishor 2 as Appetizer. Serve this over your favorite pasta (I think it works better with vermicelli or linguine rather than thicker ones such as penne). It also works over toast points. A good, crispy Riesling pairs wonderfully with a cream sauce. I enjoyed a Hermann Wiemer 2007 Dry Riesling (Finger Lakes) with this sauce over vermicelli. It's not a cheap dish to make, since fresh morels for a single serving will set you back $10 or more per person. You can trim the costs by cutting back on morels and adding other mushrooms, fresh or dried. If dried, use the strained reconstituting liquid to provide a flavor boost. (You might be tempted to add some grated cheese to the cream sauce as it finishes; I restrained myself because I think it interferes with the morels' flavor. A little bit of thyme, salt and pepper are all the sauce needs.) 3 oz Morels, fresh 4 fl oz heavy cream 2 oz Vermicelli, linguine, etc. 1 shallot, minced 2 T sweet butter 1 tsp Dried thyme (one sprig if fresh) Halve the fresh morels lengthwise and soak in some well-salted cold water for a couple of hours, then remove to paper towels to let them air dry. The soaking helps rid the morels of any tiny litter critters that might linger. (Depending on how quickly your pasta cooks, you might want to start it now. Thinner pastas, such as vermicelli, can wait to be added to boiling water until when cream is added to pan.) Sweat the minced shallot in butter over medium-low head, then add the morels to sauté over medium-high heat. After four or five minutes, when morels are just starting to brown, remove morels, which tend to discolor cream when cooked together, and set aside. To the pan add heavy cream with thyme and reduce over medium-low heat by half, adding salt and pepper to taste toward the end. Return the morels to the pan to reheat (removing thyme if used in sprig form), then add cooked, drained pasta to pan and toss. Keywords: Main Dish, Vegetarian, Appetizer, Easy, Pasta, Lunch, Dinner, Vegetables ( RG2124 )

My aunt is heading into town in a couple of weeks.. She is going to be with a vegetarian, a vegan, and two people who eat everything.. Restaurant does not have to be high end but, obviously needs to be good.. Anyone have any suggestions besides ditching the veggie folk..

OK so it's a bit weird, but I need help making some fake animals out of tofu. It's for a vegetarian party, the tricky thing is i need to make it look like the real thing. I have a mold ready to use, but it's not really oven safe. My idea is to use a basic tofu meatloaf recipe, put it in the mold and chill it until it sets, then transfer it to the oven. Anyone have any helpful ideas, or comments?

Well, looks like we'll finally be making a trip to the UK, around May. (We've been talking about it for quite awhile.) On the itinerary is England, Scotland and Wales. I'm vegan - my husband is omnivore (where we agree is that we're both extremely adventurous when it comes to the ethnicity of a meal...anything's open for exploration - from Indian, to Iranian, and anywhere in between. And we're indifferent to whether it's street food or restaurant-based...it's the taste that matters.) Of course, we're also very interested in meal options local to England, Scotland and Wales, specifically. Wanted to ask for recommendations of the best local dishes to try - and the best places to go (preferably nothing that could just as easily be found in NYC, where we're from.) I know I'm probably asking for alot, but I'd love any suggestions/input as to what to look for and where to go. I doubt we'll be able to get back anytime soon, so we really want to make the most of it, with the trip and the meals! Thanks in advance, --Janet (GG)

http://www.tca.uwa.edu.au/disembodied/dis.html Scientists in Australia have created a ‘semi-living’ food. This project uses a tissue engineering technique to grow cells from living animals into bodyless animal parts. I can’t see vegetarians or meat-eaters wanting to chow down on this non-animal entree. "This technique makes it possible to grow meat without victimizing animals. However, it is still unclear how this meat can be presented in an attractive and appetizing way. "

Hello there everyone! I'm trying to find a vegetarian restaurant in Manhattan. It's for a first date, so I'm trying to make a good impression. Any suggestions are much much much appreciated! Thanks!

Pasta e Fagioli Serves 6 as Hors d'oeuvre. My husband's grandmother, Annunziata Rovai to the world and Nonna to us was born near Naples, moved to Chicago as a baby, and married Luigi Rovai, master ladies' tailor (he supplied Mrs. Potter Palmer's wardrobe)and stern gourmand Toscani from Lucca. Nonna had great genes and an attitude --she got the phone call from President Reagan on her 100th birthday, and lived for three more years. She rather scorned Pasta e fagioli (Always given the full Tuscan pronunciation -- no pasta fazool) because it was an easy poor man's dish. But during Lent, it made an annual appearance, sometimes including canned tuna. Epicurious.com has a similar recipe, and I've cribbed, but adjusted. 4 tablespoons olive oil 2 garlic cloves, minced A pound can of diced Italian plum tomatoes,chopped 2 tablespoons minced fresh parsley 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1 15-ounce can cannellini beans (white kidney beans), rinsed, drained -- or red kidney beans or garbanzos -- Whatever was handy.(She always used canned) Salt and pepper Half a pound of cooked elbow mac Grated Parmesan Preparation Heat 3 tablespoons oil in a frying pan.. Add garlic and stir until brown, about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes. Add beans and cook until heated through, about 5 minutes. Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly. Serve, passing Parmesan separately. Keywords: Main Dish, Side, Vegetarian, Easy, Beans, Pasta ( RG2106 )

I just got back from a cookery class tonight featuring vegetarian dishes. The first course was a "Moroccan vegetarian soup" that featured pumpkin, carrots, zucchini and asparagus along with other ingredients that I consider more universal: onion, garlic, lemon juice and zest, salt and pepper. The garnish was basil. It was good, but I was surprised at its billing as "Moroccan". When I asked the teacher what made this a Moroccan dish, he said that pumpkins are in common use around the Mediterranean, and that he was doing a riff on a Moroccan Pumpkin soup he'd gotten from somewhere. Really? Pumpkins and other winter squash are a New World food. I know foods have migrated both ways across the waters, so pumpkins may have migrated to North Africa - but I've never heard about it before. Are pumpkins in common use in Morocco now? Would a soup featuring pumpkin, asparagus, carrots and zucchini be a likely find over there? If so, what spices would one expect to find in that soup? ObTranslationCheck: he was quite definitely using puree of what we Yanks call pumpkin - you know, the big orange things that get turned into Jack O'Lanterns or, if sweeter, pies.

I'm having a small dinner party for an ovo-lacto vegetarian next weekend. I like leek and potato soup and, it being winter and all that, was planning to make it. Before I get a lot of flack for using a commercial stock, the guests are definitely not foodies. When we went to their house, she served a veggie stew that tasted like barely salted water with some sweet potatoes, carrots, celery, and collard greens in it. Bleeach!!! Anyway, I was going to sweat some leek and garlic in a little butter. Then add some boxed vegetable stock and some cubed russets. Cook for 45 minutes or so. Season, puree and finish with some half and half. I would ordinarily do the same with chicken stock. Will it be OK with veggie stock or would you do something else (maybe a tomato soup with good canned tomatoes?). I was thinking about garnishing with a crostini topped with blue cheese? I was also considering crispy fried shallots. Any other thoughts for garnish?

Scalloped Tomatoes Serves 6 as Side. This recipe is from the Word's Worth Eating cookbook – a publication from Ukrops, a local and loved family supermarket in Richmond, VA. Mine is fundamentally the same, except that I have increased some amounts and expanded the directions a little bit – theirs are kind of abrupt and when I’ve given out the recipe before, I’ve noticed a lot of questions. These are the tomatoes that have changed many confirmed stewed tomato haters into confirmed scalloped tomato lovers. But be forewarned, they are Southern-style sweet vegetables. They remind you that, after all, tomatoes are fruits! 28 oz canned tomato wedges or small whole tomatoes cut into wedges 1/3 c sugar 1/4 tsp pepper (or to taste) 1/8 tsp salt (or to taste) 1/4 tsp dried basil - fresh would work, too ;-) 1 tsp brown sugar 1 c soft bread cubes 1/4 c soft bread crumbs 2 T butter 2 pieces of toast, crusts trimmed and cut into triangles 2 T freshly grated Parmesan cheese Preheat oven to 350 degrees. Grease a 10"x6" glass/ceramic baking dish. Melt the butter and toss with the bread crumbs. Set aside. Drain the tomatoes slightly – you want some of the juice in there, but not all. Mix the tomato wedges, both sugars, pepper, salt, and basil. Toss with the bread cubes and pour into the prepared dish. Top with the buttered breadcrumbs. Cook for 35 minutes. Top with the toast points and sprinkle with the cheese. Bake an additional 15 minutes. Keywords: Side, Vegetarian, Easy, Vegetables ( RG2086 )

Hi gang, After this last round of buying canned baked beans, I've decided to make my own. Having read numerous treatises on how to cook beans, and having done so a couple of times with garbanzos, I think I've got the general cooking process down pretty well. However, it would be great to get some flavoring ideas, and cooking techniques specific to making vegetarian baked beans, especially for making a nice, thick, flavorful sauce. I'd also like to eliminate, or reduce as much as possible, the amount of sugar in the final dish. Which beans may best lend themselves to such a dish? Any thoughts or proven techniques for making some nice, rich, flavorful vegetarian baked beans? shel

After getting some responses, I realize that I posed the question poorly (many people criticized the menu for being too heavy and cheesy - I believe it's justifiable because 3-5 omnivores are accomodating one vegetarian and the vegetarian is not an anorexic slip of a person) and wish I could re-write the title lines. I am hosting a dinner party for one ovo-lacto vegetarian and three or five onnivores. Does anyone have any really tasty vegetarian (ovo-lacto OK) dishes?

Parsley & Peas Rice Salad Serves 8 as Side. Every time I make this simple rice salad I wonder where all that flavor comes from. Possibly the parsley? This was originally used as a base for Pollo Tonnato. I use plain ole supermarket rice. 1-1/2 c raw rice 2 tsp salt 2-1/2 c water 4 T white vinegar 6 T oil Salt Freshly ground pepper Lemon juice to taste 1 pkg. frozen tiny peas 1/2 bunch parsley, chopped Cook rice and salt with water over low heat for 20 minutes. Fluff with a fork and let cool to lukewarm. Blanch peas for 1 minute only in boiling water. Drain and shock with cold water. (Nowadays, I don't even bother with this step, I just let the peas thaw.) With a fork, mix rice, vinegar, salt and pepper. Add oil, a tablespoon at a time. Add lemon juice until it has a bit of zip. Toss in peas and parsley. Chill. Keywords: Salad, Rice, Vegan, Vegetarian, Kosher ( RG2083 )

I went through my first hurdle in understanding the various types of Roti(Bread served Indian food. The Indian vegetarian is very healthy and the range of bean products is abundance. Now I would like to understand some of the popular dishes that goes well with the following roti: Chapati/Dosa(Thosai)/Puram Poli/Roomali roti/Pakora Pakoda/Naan/Poori/Bhatura. Let me know if I miss out any? Namaste

The title says it all really. I need help planning and suggestions for my birthday feast on 12th Jan. Its a number ending in zero. The fixed parameters are two geese and 14 people, two of whom are vegetarians. We will be eating in the (large) kitchen. I am going to cook my goose, 9 ways Thoughts so far: Nibbles and starters: Goose crisp (HB had this on his Perfect Christmas, with the throwaway line "made like a prawn cracker". I know how to make a prawn crackers, but I guess with some goose part or Foie instead of prawn) ( 1) Crisped goose skin ( 2) Finley sliced smoked goose, cornichon (3) Foie gras on sourdough toast (4) (something for the veggies: nuts, olives etc) (maybe a caviar service (with grey goose vodka), or oysters) Soup Black goose soup (consomme style with goose etc garnishes) (5) Cream of artichoke (for the veggies) Pirogi (?) (Inspired by the thread here, with goose gribines/potato, plain potato or saurkraut for veggies) (6) Main My original idea was to fairly plainly roast one goose, and process the other. That way I can present the whole roast goose, but carve the breasts from both Also some shredded confit from the legs of the second goose, and a slice of stuffed neck (7,8.9) However logistics suggest instead boning and making one into a ballotine, with the breast of both, and presenting and carving that instead. Not sure what to do with confit in this mode Accompaniments Red cabbage Apple sauce Servietten Knodel Chestnuts (custard?) Roast things: potatoes, parsnips, sprouts, shallots, garlic Veggies can have the vegetables, and the chestnut custard... Puds Something light and probably with citrus. Buttered oranges? Desert Cheese (Vacherin?) Chocolates and mints Fruit Coffee I wondered about gooseneck barnacles, or gooseberries, but they are out of season and too much...