Pickles!

How can you not smile, at the very least, at the word “pickles?” Seriously. (It also brings me back to the early days of Nick Toons…) Say it three times. Feel good?
Awesome.

And who doesn’t love the taste? My husband. That’s who.

Regardless, he was enamored with the pickle-making process. I threw these together the day before our mini-vacation (is three days a mini-vacation, including driving? Or is it a full-blown vacation?) to use up a bunch of the cucumbers we’d been hoarding from our weekly CSA boxes. Of course, we still have more, but I figured 6 pints would do us just fine and help with the glut of cukes.

You can make these refrigerator pickles and make this quick as well as easy. But, nope, in the midst of cleaning, doing laundry, packing, and the usual toddler-watching rigmarole, I undertook the delight of washing and sterilizing mason jars, rings and lids. Silly girl.

It really wasn’t that bad. I’d call it “easy” if you follow the steps. Just not quick. And, of course, I went rogue, so we’ll see how they turn out in the end!

I used the recipe blogged about on Elephant Journal, but made some adjustments. I left out the green onions (more room for cukes! Shove ’em in until you can’t shoves no more, folks!) and tried one with more garlic, another with some habanero pepper. But, when it was time to process the jars in hot water, I’m afraid I might’ve ruined the texture of ’em — one site I read said to process for 5 minutes after reaching a boil, which meant that NONE of the jars sealed. Attempt #2, they all sealed. However, that means that the final pickles will probably be a little limp. If they taste good, though, I’m happy. ๐Ÿ˜‰

I’m thinking about giving the green and yellow beans I’ve got a “dilly bean” treatment. Can you believe I’ve never tried ’em? I know. Bad, BAD natural mama.

Oh, and if you’re wondering: Hadman loves pickles. He’s been picky about a lot of veggies lately (fruits, however, he could survive on, so thank goodness for small victories), but I think if I continue to preserve and save – and I totally mean in a “zucchini muffins” way – them in ways like these, he won’t know what hit him.

Mwahaha.

So, here’s my version of the recipe…

Homemade Dill Pickles (for 6, 1-pint containers) ย 

– 6-8 cucumbers, washed and sliced (however you like them, but the bigger they are the better texture they’ll have)
– dill seed (NOT weed), about 1 tsp. per jar
– lots of garlic, smashed, 3+ per jar
– red pepper flakes, pinch per jar (or more)
– ground pepper or peppercorns, 1/2 tsp. or so per jar
– thinly sliced jalapeno or habanero pepper, optional

Put spices in the bottom of each jar. Tightly fill with cucumbers (and pepper, if using). Pour following brine to cover cucumbers, cover with lids, and seal.

Brine – Simmer the following until dissolved: 3/4 c. apple cider vinegar, scant 1/4 c. white vinegar, scant 1/2 c. water, and 3/4 T. salt PER JAR {for me, this came to about 4 1/2 c. ACV, between 1 1/4 & 1 1/2 c. white, about 2 c. water, and 4 1/2 T. salt total}. Slowly pour into each jar before processing.

So, who else attempts pickling? What’s YOUR favorite recipe? I’d love to try different ones out.

One Recipe, Three Flavors

I was hoping to share my annual birthday planning post for the little guy, but we’ve all come down with what seems to be a summer cold. Wop, wop. So, I figure if I share the plans, that’ll pretty much guarantee that we’ll have to postpone the thing (which may happen, anyway). So, instead, I’m sharing a recipe we used last night that really worked for us. Hopefully we’ll all be felling super great by the weekend and you can hear our theme/plans after the big hurrah next week.
ย 
We’ve been up to our ears in lettuces thanks to the CSA, so I’ve wanted to try something, ANYTHING besides salad (which I currently have zero appetite for; maybe if I could make a dressing that appeals to my pregnant whims). Since I’m not brave enough to cook the stuff, I decided to try lettuce wraps.

I had doubts if they’d meet the “needs” of all three of our taste buds. The little guy likes salad but not chicken (weird, I know), so it would need a heavier sauce to mask the chicken – enter honey mustard. Mine was going to have an Asian style dressing. Because Dave’s not a fan of those flavors, I decided to treat him to a little buffalo sauce (made all the healthier by the fact that it was just a drizzle and the rest of the ingredients were super healthy).

And, against the usual odds, we all liked it. The most skeptical of all (Dave) loved it and requested it again…soon. When I do make it, I think I’ll do a peanut-based Asian sauce for mine, just for something a little different.

Chicken Lettuce Wraps, Three Ways
(or as Hadley calls them, “Lettuce Tacos”)
serves 3, but can be adjusted easily
2-3 boneless, skinless chicken breasts
Romaine lettuce leaves, washed & dried (12+ leaves)
Two carrots, julienned
A few inches of cucumber, julienned
Mushrooms, chopped (I didn’t have any, but would improve it)
Various grape tomatoes, sliced
S&P

* Season chicken breasts with salt and pepper. Grill on grill pan for 8-10 minutes (until cooked through) and shred/chop. Use dry lettuce leaves as a base and fill with ingredients. Drizzle with sauce of your choice. (Our lettuce was smaller than usual Romaine, so you could cut larger pieces in half to make easier to eat.)


Dressings (enough for one serving of 4 wraps):
Honey Mustard
– Equal parts local honey & yellow mustard
*Mix ingredients together. Bam.

Asian Drizzle
– 4-5 Tbsp. low-sodium soy sauce
– ~ 2 Tbsp. rice vinegar
– dash sesame oil
– drizzle honey or sprinkle of brown sugar
– dash red pepper flakes
– splash of water (optional; was too wet this way)
*Mix all ingredients together. To create thicker sauce, cook down in saucepan for 5+ minutes.

Buffalo Sauce– 2-3 Tbsp. butter
– about 3-4 Tbsp. hot sauce
– dash cayenne pepper
– sprinkle of white vinegar
* Microwave butter until melted, then add the rest of ingredients. Mix.


See? Even fit for a toddler. Honey mustard is a savior around these parts.

BTW, everything except the chicken was organic (and that was natural and humanely raised, so whatchya gonna do?). I threw some berries (strawberries & two types of raspberries from the farmers’ market) on the side to round it out; I also grabbed some cottage cheese when I was done just to fill up a little more, but the boys were fine without. Pregnancy will do that to ya.

Now, if anyone has ideas for fennel (I am NOT a fan, but am willing to try new things…gulp), chard, salad turnips, and a ton more lettuce, I’m up for suggestions.

Just know that I’ve got some pickiness going on in the house. ๐Ÿ˜‰

CSA – Week #3

I swear to all that is holy, I don’t plan on doing a weekly recap of our CSA box.

Think I’m fooling? I don’t even remember everything we got this week. Broccoli…radishes…beets…lettuce…potatoes…and I know I’m forgetting something. So, there. Neener. Not recapping the whole thing because I’m a total slacker.

I AM, however, loving trying the new foods. So, when I find a recipe that works for us, I share. That’s what my mother always taught me to do, so here I am.

I really think I should start calling these Iron Chef CSA Challenges or some such thing because you seriously have no idea what you’ll be getting and at least one ingredient is usually something you’ve NEVER cooked with in your life. This week, beet will be my challenge. (I’ve only ever had Harvard beets and pickled beets, both delicious, but never from scratch.)

Week #2’s “mystery ingredient” was bok choy. I’ve heard of it…knew it was used in some Chinese dishes…and that was it. So, I didn’t get creative or reinvent the wheel. I threw some brown rice on the stove and looked up some recipes for stir-fry. Then, as per usual, I tweaked it. Hmm. Maybe that’ll be my superhero name: Recipe Tweaker. I can see the leotard now.



Stir-Fry with Chicken and Bok Choy

– 1-2 cloves garlic, minced
– 1 tsp. grated ginger (ours is local hydroponic; we keep it in the freezer and slice right off the frozen piece, no need to peel!)
– several tsp. olive oil (whatever oil you like; coconut would work well, too)
– 2 boneless skinless chicken breasts, cut into chunks or slices
– 2 carrots, washed & chopped
– 1/2 – 1 red pepper, sliced
– 1 head bok choy, separated: leaves chopped, white part sliced or diced

Sauce :
– 1/4-1/2 c. soy sauce (we were low)
– 1/4 c. water
– 1-2 tsp. corn starch
– 1-2 Tbsp. rice vinegar
– dash+ red pepper flakes

Mix together sauce ingredients and set aside.

Heat up oil in a large skillet over medium to medium high and add garlic and ginger, cooking about 1 minute (watch it!). Add chicken and cook until no longer pink. Add carrots, pepper, and white parts of bok choy and cook until crisp-tender. Add bok choy leaves and cook until wilted. Add sauce and cook until thickened.

Serve over rice or noodles. Add another dash of red pepper flakes or soy sauce if you wish. Peanuts over top are yumm-o, too.

*Seriously, use whatever vegetables you have on hand. ALMOST anything will work.*

The verdict? Hadley’s not a big stir-fry person, but Dave and I liked it. I might have liked it more (like, REALLY liked it), but he’s super polite. I didn’t notice a hugely overpowering flavor, especially considering how much bok choy was in the dish, but a mild flavor. Will definitely make again, now that I know what to do with the thing.

Now, on to the beets. I’m envisioning reddish purple hands.

What about you guys? Try any new foods lately? Have any suggestions for a beet recipe the little man will actually tolerate? (I have some pickled beets in the cabinet I may try on him, just to see how he feels. He loves sour stuff, usually.)ย 

CSA Week #2

Last week, I talked about our first CSA box. In some ways, it was a success; in other ways, we dropped the ball. It was an awesome learning experience.

Since it’s so early in the season, most of our take involved lettuces. We didn’t tend to and prep the produce quickly enough, so some of it went bad. I put the chives and lovage into some water, but the lovage turned quickly and I wasn’t able to use it. Lesson #1: Fresh produce goes rotten quicker than even the fresh grocery store produce. I kind of knew it already, but naively lost track of time.

It doesn’t mean that we didn’t use lots of the lettuce, the chives, radishes (still looking for some more recipes for those), green onions and Swiss chard.

So, I thought I’d share a recipe that came out pretty darn well. I based it on this recipe, but made slight variations.


Sauteed Swiss Chard with Parmesan and Lemon

2 Tbsp. bacon drippings
1 Tbsp. butter
1/2 small onion, diced
1 Tbsp. garlic, minced
1 bunch Swiss chard (separate ribs/stems and chop; chop leaves separately)
splash white wine
1 Tbsp. lemon juice
2 Tbsp. grated parmesan (or more)
salt to taste (optional)

Heat bacon drippings and butter in saute pan over medium-high heat. Add onion and garlic and cook about one minute. Add chard’s ribs/stems and white wine; cook about 5 minutes. Add rest of leaves and cook until wilted. Add lemon juice and sprinkle with parmesan.

Would be great with a sprinkling of red pepper flakes or crumbled bacon.ย 

This week’s box includes: more salad (not nearly as much), including “head lettuce”, frisee, arugula, and spinach; broccoli, broccoli raab, salad turnips, bok choi, and spearmint.

Things are getting interesting now! The ones I’m most excited about figuring out will be bok choi (I assume I’ll be making stir-fry at some point), salad turnips and spearmint.

I was lucky enough to get a list of the week’s take before heading to the grocery store tonight, so my meal plan includes a beef gyro type thing. I’m hoping the tzatziki I make will be improved by the mint. Plus, I’d like to try fresh mint tea. *fingers crossed*

I had never heard of salad turnips before, either, but have found that they can be eaten raw and are on the sweet side. So, we’ll be using them in salads, and I may finally make some homemade hummus to try dippin’.

Now, to use up these radishes…ย 

St. Patrick’s Day Green

I’m an Irish girl. Er. Irish-American. Whatever. But, still, the vast majority of my ancestors? Irish peasants. I’m fascinated and proud of the heritage.

That said, I’ve never used the traditional “Irish” holiday as an excuse to drink. It’s an awesome holiday, of course, but the people who tend to go all out (whether Irish or not, whether they know a lick of information about St. Patrick himself) make me shake my head. I still remember going to a college class on St. Patrick’s Day only to observe heads in garbage cans and bodies of passed-out people riddling the common areas. At 9AM. I’m not a prude, but… No. Words.

But, if you’re planning on hitting the pubs this year, try a different green beverage before donning those green beads.

We recently tried out this recipe for super-simple “beginner’s luck green smoothie.” Dave hadn’t jumped on the smoothie bandwagon yet, and none of us had tried a green smoothie. Of course, Hadley LOVED the thing, and Dave enjoyed his more than I expected. Our variation of the original goes like this…


Beginner’s Luck Green Smoothie
(adapted from 100 Days of Real Food’s recipe)2 cups spinach
1 cup milk (any kind)
1 cup water
1 banana, in chunks
1 cup frozen strawberries
1 cup pineapple chunks

Blend the spinach with the liquid until smooth. Then add the rest of the ingredients and blend until you’ve reached the consistency you prefer. (Add more liquid if you like it thinner, or use all frozen fruits or ice cubes for a thicker consistency.)

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Ours was perfectly sweet with the mix of banana, strawberries (which Hadley requested) and pineapple (although the pineapple admittedly left a few random “strands” of texture here and there), but you could drizzle in agave, honey, or a sprinkle of sugar if you need it.ย 

Leftovers might just help alleviate a hangover. *wink, wink*

And if you wear some green in celebration (or, um, drink green beer), here’s a little trivia for you: The green (of the Irish flag) doesn’t represent the green grasses and shamrocks of Ireland so much as it does the many Irish Catholics who died at the hands of Protestant rulers. In the 1700s and 1800s, while England and Ireland clashed, Irish persons were hanged for wearing green.

So, please. Wear it proudly.

Or drink it proudly, as the case may be.

Gingerbread Pancakes

There’s something about molasses. The mere smell or tiny taste of it automatically transports me back to my grandmother’s kitchen. Her spice cabinet was filled with its scent, and I vividly recall sitting on her countertops staring into her bowl of molasses cookie dough (and occasionally giving it a stir). Her soft cookies were a family favorite.

So, it’s no surprise that I’m also a gingerbread fan. Like, huge. My mother once brought gingerbread to celebrate my birthday instead of a cake in college, and it was AWESOME. There’s just something about the spongy, spicy goodness (topped off with homemade whipped cream…always homemade).

I decided to make some of my “mug” pancakes in the gingerbread tradition, complete with (real) butter, (real) syrup, aaaaaand whipped cream. Yep. Let’s just say they’re perfect for your Christmas morning. Oh, and try using some greased cookie cutters on the griddle to make adorably festive shapes!

Gingerbread Pancakes

1 mugful flour
1 mugful milk
1 egg
about 1/8 – 1/4 c. molasses
1 tsp. cinnamon
sprinkle clove
1/4 tsp. ginger
pinch salt
1 1/2+ tsp. baking powder
1/2 baking soda
1/2 tsp. vanilla

Whisk together dry ingredients and spices. Separately, whisk egg with molasses and vanilla, then add, along with milk, to dry ingredients. Don’t overmix.

Cook in greased skillet or griddle over medium heat in spoonfuls (depending on size you prefer). Flip when you see bubbles appearing.

Top with butter and syrup, cinnamon and sugar, vanilla yogurt, or a dollop of homemade whipped cream (or a variation of any of these).

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These would be a perfect holiday breakfast, along with some sausage or thick-cut bacon and sweet potato hash browns. Hope you enjoy them, too!

Another Use for Pizza Dough

Happy Halloween, guys! On crazy nights like tonight, I tend to throw together something super quick. Sometimes pasta, sometimes soul and a sandwich, but most of the time pizza. I love pizza. It’s seriously, like, my favorite. If Dave could have one food for the rest of his life, it’d be salad. (I’m not kidding.) Me? Pretty sure it’d be pizza.

Last week, I had these two whole wheat pizza doughs getting closer and closer to their “probably should just throw those out” dates in the freezer. And it got my gears going. What to do with them…other than pizza?

So, today’s recipe is relatively simple. Honestly, it’s as easy as you want to make it, or as complicated as you want. You can cook intricate stuff up to add as fillers, or you can just toss in some sauce and cheese and call it a day. You can take my tip to make your own garlic butter or just drizzle some EVOO on top. No big.

Oh, and I used one pizza dough for each recipe — got four “calzones” (I’m not Italian, but Dave kept calling them calzones, so I’m going with that as a name) of the “pizza” kind and four “calzones” of the broccoli kind. They’re more filling than you may think, so I ended up freezing a few for future lunches. Oh, and feel free to cut the pizza into 6 or even 8 pieces; just cook for less time (until browned on top). If you want huge ones, to two, but they’ll probably cook closer to 20-25 minutes.

I’ve gotta say that the broccoli/ham/cheese one was insanely tasty. The pizza one was good, too, of course…but, yeah. Broccoli FTW! Who knew?

{If you need to see the recipe better, click on it. It’ll open up much larger.}

Have fun out there and be safe tonight! ๐Ÿ™‚ My favorite part is after the ghosts and goblins have headed home for the night. We’ll most likely be popping some popcorn, pouring some cider, and watching some Charlie Brown. Loving that it’s on Friday this year!

Best Birthday Gift Ever

Today I’ve got a different type of recipe for you — and there are several variations you can try, so feel free to mix it up all you like. Oh, and one warning: the ingredients take FOREVER to find (ahem, make), but they’re worth the effort. Seriously.

Want a cheese sandwich? Start with some bread…cheese, of course…a piece of lettuce…maybe two…a tomato (if you’re into that sort of thing)…then top it off with another fluffy slice….

Just serve with a carrot or two and you’ve got an awesome lunch. Yum!

Or you could just pull a Dorky Daddy and have a salad for lunch. (He’d have two salads for dinner…then more salad for dessert. Seriously.) Personally, I’d switch out the tomato for strawberries.

Speaking of strawberries…grab a few for a snack! (Pardon the water spots.)

Oh, you’re in the mood for breakfast? We’ve got that covered, too. Eggs and toast, perhaps?

So, this was my “big present” for the monkey’s birthday. It doesn’t look like much, but I’ve worked on them every night for a month or two…so…yeah. Just the hours alone make them pretty valuable. And the fact that he and his cousin started playing with them immediately (and that they’re, apparently, a cat toy, as well), which makes all the time worth it. Big time. ๐Ÿ™‚

I’m hoping to make a pizza or more breakfast items for Christmas. They’re not hard to make, just time intensive. Whip stitch…whip stitch…whip stitch…. Yep, there’s your tutorial. That’s all you need. Cut out the shapes (I free-handed) from felt, whip stitch the edges until you die, then stuff with filling…or fill with stuffing, whatevs. Rinse and repeat. The cheese was just a cut-out of orangey-yellow felt; that one was super easy and made up for how time-intensive the rest were. ๐Ÿ˜‰

Depending on where we live at that point, we’ll also try to work on a kitchen area for Hadman to house all of his spoons, spatulas, and pots the utensils and pots he’s stolen from me and for further pretend play. He’s in love with them, so I’m super happy that these turned out so well and were well-received. (By the way, he’s mixed them with the food toys he already owns — the ones with the smiley faces — below…and a stuffed turkey. Which makes sense. Maybe.)


Oh, and for anyone wondering, I’m working on a quick birthday rundown post for this week, too. We hope you had as awesome a weekend as we did!

Summer Eats

Am I the only one who gets a bit of a jolt when one season melds into the next? Don’t get me wrong, my favorite thing about living where we “feel” four seasons is that new transition into the next one; the new smells and sights and feelings of temperature changes. What hits me a little harder, aside from figuring out what the heck to wear, is what to eat.

I always seem to forget what “got us by” the previous year. Plus, now that we’ve got a little guy who eats dinners right alongside us, it’s a tad more challenging to come up with meals that he’ll partake in, as well. There was a time that Dave and I could live on salads almost every night for dinner, but that won’t cut it with the munchkin and his super-human appetite along for the ride.

So, here are a few ideas. Feel free to add more in the comments!

Grilled stuff. Grilled chicken, grilled veggies, grilled pizza…grilled freakin’ siding from the house. Seriously, almost anything? Grill it. It’s the new “put a bird on it.” (Hadley is hit-or-miss on this. If it’s, say, a grilled cheeseburger, he’ll generally eat it. Grilled chicken is a 75/25 chance [75% of the time he doesn’t eat it]. It is what it is. Gotta keep trying!)

– Low-key sandwiches. In the winter, it’s a quasi-weekly “soup and sandwich” night (which my husband inevitably turns into a “salad and soup” or “salad and sandwich” night…); in the summer, it’s a “sandwich night” (with something as normal-yet-unhealthy as chips on the side, or something healthier like carrots or cooked veggies — which is more for the toddler than anything). This is also what my mom used to call a smorgasbord night. Just grab some hoagie/sub/whateveryouwannacallthem rolls, set up a station of veggies, meat, cheese, and condiments, and go wild. Hey, it’s better than Subway!

– Another variation on the “smorgasbord” is the “let’s see what’s in the fridge” meal (probably closer to what a smorgasbord really is). BTW, I feel like the Swedish chef every time I say “smorgasbord.” K. So, this is something my sister and I used to do when we ate “picnics” on a blanket on the living room floor. It entails finding cold cuts, cheese to cut up, pickles, olives (if you’re into those; I am, but Dave isn’t, so it’s useless buying them), crackers, carrot sticks (any veggies, really) and dip, granola bars, apples with peanut butter…seriously, anything in the pantry or fridge that could be considered a finger food. It’s not necessarily the healthiest thing ever (well, actually, it CAN be, depending on what you have), but it’ll work for those “so hot my brain won’t work” nights.

Paninis. Sure, this is a variation on “grilled” (especially if you put something grilled on it) AND “low-key sandwiches”, but they’re still kind of their own thing. You make the sandwich (including SOME sort of cheese…it’s gotta get melty!), then throw it on the grill pan (less messy and less work than a regular grill, honestly), and you’re done. You can use no-nitrate cold cuts (or don’t, no judging) or leftover grilled chicken; whatev. If you’ve got a picky eater on your hands (like, I doubt Hadman would eat a balsamic carmelized onion mushroom panini…just a hunch), just make him a grilled cheese and call it a day. Don’t stress, guys.

Pasta. I know it sounds heavy, but seriously — (lightly cooked) veggies + pasta + pasta water + grated cheeseย + lemon juice (optional) and seasoning = dinner. Bam.

Wraps, like sandwiches, are a great light option for those sweltering evenings. They can turn a boring sandwich into more of a restaurant-like experience. Just think of what you’d like to order and see if you can recreate it at home! And don’t worry if you don’t wrap it up perfectly; it’s the taste that counts. (And toothpicks help!)

Stir-fry. Again, it sounds heavy, but when you don’t go heavy (like teriyaki) and aim more for veggies (and maybe chicken) on some rice, you’d be surprised. Especially if you keep it bright and light with some citrus. Yum…I think I’ll make that tonight. ๐Ÿ™‚ I did. Don’t forget to use soy sauce…instead of Worcestershire.

Quesadillas. You can make this as complicated, traditional, or simple as you’d like. Here’s a recipe for a black bean quesadilla I made awhile back, but you could easily just make a simple chicken or beef quesadilla, or push the envelope with something more “daring” (as daring as food can be, I guess) like a breakfast version with sausage or a buffalo chicken version — which my husband would go nuts over. Oh, and you can probably tell that if there’s melted cheese on something, it ups the chance of our little guy’s eating it. Clearly.

– Speaking of breakfast, this is a go-to anytime of the year for me: breakfast for dinner. Whether it’s pancakes, french toast, omelets or simply eggs/toast/hash browns, this is a quick, relatively light way to get some food down your family’s gullet.

And if all else fails, make a couple of grown-up salads will grilled meat and give your munchkin some of his own grilled meat, some heated-up frozen veggies, and a cheese stick (or, our son’s latest FAVORITE, pineapple) and call it a day. It’s hot, after all. Don’t knock yourself out.

Clean Out the Fridge Burrito

That title makes this meal sound absolutely nauseating. Sorry ’bout that.

We had a handful of items floating around (read: taking up awkward space) in the fridge recently, so I threw together what turned out to be a tasty (and super-filling) lunch. Seriously, make a side and this could easily be dinner.

And, since my pictures were too massive to make a GIF (oops), here’s the exact play-by-play. You don’t even need a recipe. Just start with a tortilla (whole-wheat, in this case) and put whatever you want into it. You don’t even need to heat anything up before assembling; just throw it in the microwave for 2-3 minutes (or more, if it needs it), and voila!

Side note: For mine, I used leftover rice, black beans, corn, rotisserie chicken, some salsa and a sprinkling of cheese. Feel free to sprinkle with some S&P or cumin and chili powder for some kick. Even add more veggies — cooked broccoli or asparagus would be yummy.

‘Kay. So, here’s the pictorial recipe. I won’t even talk. Promise.



*Lets out air* No idea why those middle ones wouldn’t turn to match the rest for me, sorry ’bout that! But, seriously, who else is impressed by that one-handed burrito folding??

Oh. Just me, then? M’kay, that’s cool. Well…hope you try it and like it — and the clean fridge when you’re done!