Turkey sloppy joes

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey

1/2 red bell pepper

1 tablespoon grill seasoning blend (recommended: McCormick Montreal Grill Seasoning or Mrs. Dash seasoning for poultry)

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 cup tomato sauce,( 8- ounce) can

4 crusty sandwich rolls, split

12 celery sticks, available in produce department or Grown Helper can chop

12 carrot sticks, also available in produce department or grown helper can chop

Shrimp cocktail recipe

Ingredients

• 1 pound medium shrimp, raw or cooked


• Salt


• 1 cup chopped red onion


• 1 cup peeled, diced cucumber


• 1/2 cup chopped celery


• 1 jalapeno, minced


• 1 15-ounce can whole peeled tomatoes, chopped OR 1 1/2 cups of freshly chopped tomatoes with their juices


• 1/2 cup ketchup


• 1/4 cup chopped cilantro


• Juice of a lime, about 2 Tbsp


• Hot sauce (like Crystal or Tabasco) to taste (about 1 Tbsp to 1/4 cup of Crystal)


• 1 avocado, cut into chunks

Method

1 Peel, devein, and cook raw shrimp (if using): If you have pre-cooked, peeled and deveined shrimp you can skip to the next step. If you are working with raw shrimp, peel and devein them.

If you have a little extra time and want your shrimp to be extra good, put the shells in 6 cups of cool salted water, bring to a boil, then strain the shell stock into a separate pot and cook the shrimp in that liquid.

If you want to skip that step, just bring a medium pot salted water to a boil (a Tbsp salt for 2 quarts of water), add the shrimp, and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it.

2 Cut half of the cooked shrimp into chunks: Cut half of the shrimp into large chunks, leaving the other half whole (for a more attractive presentation).

3 Toss with other ingredients, chill: Put the chopped shrimp in a bowl with the chopped onions, cucumber, celery, jalapeño, tomatoes, ketchup, cilantro, lime juice and hot sauce. Gently stir to combine, and chill.

4 Add some cooled shrimp cooking water: Once the cooking water has cooled at least to room temperature, add a little at a time to the shrimp cocktail, until the shrimp cocktail is the consistency you want (use clam stock or lightly salted water—a third of a teaspoon of salt dissolved into a cup of water—if you are starting with already cooked and peeled shrimp).

5 Stir in salt, hot sauce, avocado: To serve, add salt and more hot sauce to taste and gently mix in the chopped avocados. Dip the whole shrimp in the cocktail and arrange them on top.

Serve in parfait glasses or in small bowls with tortilla chips on the side.

Seared ahi tuna recipe

Ingredients

• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)

• 2 Tbsp dark sesame oil


• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)


• 1 Tbsp of grated fresh ginger


• 1 clove garlic, minced


• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)


• 1 teaspoon lime juice

Method

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

Potato pancakes

Ingredients

• 4 cups shredded peeled potatoes (about 4 large potatoes)


• 1 large egg, lightly beaten


• 3 tablespoons all-purpose flour


• 1 tablespoon grated onion


• 1 teaspoon salt


• 1/4 teaspoon pepper


• Oil for frying


• Chopped parsley, applesauce and sour cream, optional

Directions

• Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper.


• In a large nonstick skillet, heat 1/4 in. of oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

Spatchcock turkey recipe

Ingredients

• 3 large onions, roughly chopped (about 1 1/2 quarts)


• 3 large carrots, peeled and roughly chopped (about 1 quart)


• 4 stalks celery, roughly chopped (about 1 quart


• 12 thyme sprigs


• 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved


• 2 tablespoons vegetable oil


• Kosher salt and freshly ground black pepper


• 1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth


• 2 bay leaves


• 3 tablespoons butter


• 4 tablespoons flour

Directions

Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.

Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit salting step, see note). Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.

Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.

While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.

Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it it all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.

When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into gravy.

Roast turkey recipe

Ingredients

1/4 pound (1 stick) unsalted butter

1 lemon, zested and juiced

1 teaspoon chopped fresh thyme leaves

1 fresh turkey (10 to 12 pounds)

Freshly ground black pepper

1 large bunch fresh thyme

1 whole lemon, halved

1 Spanish onion, quartered

1 head garlic, halved crosswise

Directions

1. Preheat the oven to 350 degrees F.


2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.


3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.


4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.


5. Slice the turkey and serve.

Peach preserves

Ingredients

• 12 fresh peaches, pitted and chopped


• 4 1/2 cups white sugar


• 1 (2 ounce) package dry pectin


• Add all ingredients to list



Directions

2 h

1. Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .


2. Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.


3. Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf

These fragrant, fruity preserves are amazing on toast, biscuits, and pork chops.

Pita bread

Ingredients

• 1 (.25 ounce) package active dry yeast


• 1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)


• 1 cup all-purpose flour


• 1 1/2 tablespoons olive oil

• 1 3/4 teaspoons salt


• 1 3/4 cups all-purpose flour, or more as needed


• 1 teaspoon olive oil, divided


• Add all ingredients to list

Directions

3 h 15 m

1. Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.


2. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.


3. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.


4. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.


5. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.


6. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.


7. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.


8. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.


9. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.

Omelette in a bag

Ingredients

2 tablespoons grated Cheddar

1 tablespoon diced green bell pepper

1 tablespoon diced tomato

1 1/2 teaspoons finely diced green onion

2 slices ham, chopped

2 mushrooms, sliced

Pinch of kosher salt and freshly ground black pepper

1/2 teaspoon chopped chives

Directions

1. Bring a large pot of water to a boil, then reduce to a simmer.


2. Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal.


3. Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives.

Sourdough waffles

Ingredients

• 5 ounces (1 cup) all purpose flour


• 1 1/2 teaspoons baking powder


• 2 tablespoons sugar


• 1 teaspoon salt


• 2 eggs


• 1/2 cup milk


• 8 ounces (by weight) sourdough starter


• 3 tablespoons butter, melted

Directions

In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.

In separate medium bowl, whisk eggs and milk until combined. Add sourdough starter and whisk until completely blended. Add flour mixture and butter and stir until combined. Depending on thickness of starter, you might need to adjust batter. It should be the consistency of pancake batter. Add flour or milk as needed to reach that consistency.

Cook in waffle iron according to manufacturer's directions.

Rhubarb bars

Ingredients

• 1-1/2 cups chopped fresh or frozen rhubarb


• 1 cup packed brown sugar

Directions

• In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender.


• Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.


• In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly.


• Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly.


• Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Navajo fry bread

Homemade Indian Fry Bread Tacos

I grew up on Navajo tacos. I was always so excited when my mom said we were having Navajo tacos for dinner (I was that annoying child who would ask my mom what was for dinner just as we were finishing lunch, or sometimes even they day before. I liked to know the menu).

They’re just so incredibly delicious, you really need to try them for yourself and see! I actually shared this Navajo fry bread taco recipe about 4 1/2 years ago when I first started blogging, but I make these probably once a month so I decided to update the photos.

Another way I make these Navajo tacos, besides the beef filling listed, is just with leftover chili. They both work perfectly as long as you make this simple homemade Indian fry bread recipe — that’s the key to this taco recipe.

Just imagine a pillowy soft yet chewy center encased by a lightly crisp, perfectly fried golden brown exterior. Then it’s generously topped with a deliciously flavorful, browned beef taco filling and all those classic Southwestern toppings.

Such a satisfying taco, to say the least! Try them out and you’ll see why I’ve craved these as long as I can remember.

Indian Fry Bread Ingredients

For the Navajo fry bread, you’ll need:

• All-purpose flour


• Baking powder


• Rapid rise or active dry yeast


• Salt


• Warm milk


• Butter (or shortening)


• Vegetable oil, for frying

Navajo Tacos Ingredients

For the Navajo taco filling, you’ll need:

• Olive oil


• Yellow onion


• Garlic


• Ground Beef


• Spices (chili powder, cumin, paprika, salt, pepper)


• Kidney beans


• Diced tomatoes


• Diced green chilis

How to Make Fry Bread

• Whisk together dry ingredients.


• Separately mix melted butter and warm milk.


• Pour milk mixture into dry ingredients and stir until mixture comes together.


• Cover dough with plastic wrap and allow to rest 5 – 10 minutes.


• Heat 1 inch of oil in a pot to 350 – 360 degrees.


• Divide dough into 8 equal pieces and roll to about 6-inches.


• Cook one a time in oil until golden brown on each side.


• Remove from oil and drain.

How to Make Navajo Tacos

• Saute onion and garlic in skillet.


• Add beef, season with salt and pepper and cook and break up, until browned.


• Drain fat. Stir in spices, kidney beans, canned diced tomatoes and green chilis.


• Simmer for 10-15 minutes.


• Serve over Navajo fry bread with toppings.

Keto tuna salad

The ingredients you’ll need

You’ll only need a few simple ingredients to make this tasty lunch (exact measurements are included in the recipe card below):

1. Water-Packed canned tuna


2. Mayonnaise


3. Dijon mustard


4. Hot sauce


5. Minced garlic


6. Kosher salt and black pepper


7. Chopped cilantro or parsley

If you don’t have fresh parsley or cilantro you can use dried herbs instead – try 1/2 teaspoon. Same goes for garlic – garlic powder is fine.

How to make keto tuna salad

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Drain the tuna, place in a bowl, and flake with a fork.


2. Add the remaining ingredients and mix to combine.


3. Serve on toasted keto bread or in a lettuce wrap.

Orange chicken recipes

Ingredients

• 16 ounces frozen popcorn chicken (about 4 cups)


• 1 tablespoon canola oil


• 2 medium carrots, thinly sliced


• 1 garlic clove, minced


• 1-1/2 teaspoons grated orange zest


• 1 cup orange juice


• 1/3 cup hoisin sauce


• 3 tablespoons sugar


• 1/4 teaspoon salt


• 1/4 teaspoon pepper


• Dash cayenne pepper


• Hot cooked rice

Directions

• Bake popcorn chicken according to package directions.


• Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring constantly.


• Add chicken to skillet; toss to coat. Serve with rice.

Homemade root beer

Directions

Combine 2 quarts water, sassafras, sarsaparilla, birch, mint, star anise, ginger, and vanilla in a medium saucepan. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Remove pot from heat, cover, and let steep for 2 hours.

Strain liquid through fine mesh strainer lined with cheesecloth into large pot. Add remaining 2 quarts water along with the brown sugar and molasses. Stir until mixture is integrated, then cover.

Let cool to 75°F, then stir in yeast and let it sit for 15 minutes. Fill plastic bottles with mixture, leaving 2 inches of space at top. Screw on caps. Keep bottles at room temperature for 36 hours, then open a bottle slowly and carefully to see if it is carbonated enough. If it is, then go on to step 4. If not, reseal the bottle and let rest for another 12 to 24 hours until desired carbonation is reached.

Ranch oyster crackers

INGREDIENTS
1/4 cup Vegetable Oil
1/2 tsp Garlic Powder
1/2 tsp Dill Weed
1/2 tbsp Parsley Flakes
1 packet (1 oz) Ranch Mix or Homemade Ranch Mix
9 oz Oyster Crackers
1/2 cup shredded or 1/4 cup grated Parmesan Cheese

DIRECTIONS
Add oil to large bowl.
Add in garlic powder, dill weed, parsley flakes and ranch mix.
Whisk until blended.
Add oyster crackers and toss until coated.
Transfer to baking sheet and sprinkle crackers with parmesan cheese.
Bake at 250 for 20-25 minutes.

Jamaican curry chicken

4 pounds Chicken, chopped in small pieces (skin removed)

Lemon juice (for rinsing chicken)

Salt and Black pepper, as per taste

6 tablespoons Curry Powder

4 garlic cloves, minced

1/4 red and green bell pepper, finely chopped

1 onion, chopped

1 teaspoon Cumin seeds, not powder (optional)

1 teaspoon Dried thyme or 1 sprig fresh thyme

1 tablespoon Tomato ketchup

1 tablespoon West Indian hot pepper sauce (optional)

3 cups Water

2 Medium potatoes, cut in 6 pieces each

Oil for cooking

1. Wash the chicken well with water and then with lemon juice. Again rinse it with cold water and pat dry using a paper towel.


2. Sprinkle some salt, pepper, chopped garlic and curry powder on the chicken and rub them well all over it.


3. Place the seasoned chicken in the refrigerator and let it rest for an hour.


4. Heat some oil in a saucepan and put some cumin seeds in it. Once they start tempering, add the onions and peppers. Sauté till the onions turn brown.


5. Add some pepper sauce, fresh thyme and curry powder and mix it well.


6. Sprinkle some salt and pepper and add ketchup to it. Continue to stir as it cooks.


7. Pour in some hot water and let it boil. Once it starts to boil, add the chicken pieces and cover them with the sauce. Add more water if needed and let it boil.


8. Mix in the potatoes and cook it covered over reduced flame till the chicken it thoroughly cooked and the sauce has thickened to desired level.


9. Adjust the salt and pepper levels, as needed. Serve hot.

Ramen recipes

Ingredients

• 700ml chicken stock


• 3 garlic cloves, halved


• 4 tbsp soy sauce, plus extra to season

Soy sauce

An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

Ginger

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

Spinach

Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Sweetcorn

Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Spring onion

Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

sprinkle of sesame seeds

Method

Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.

Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

Cook 375g ramen noodles following the pack instructions, then drain and set aside.

Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.

Strain the stock into a clean pan, then bring to the boil once again.

Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

Quick bread

Ingredients

all-purpose flour (10 ounces)

white sugar (4 ounces)

buttermilk (8 ounces)

unsalted butter, olive oil, or vegetable oil (2 ounces)

Instructions

Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.

Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.

Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.

How to make hashbrowns

Ingredients

• 4 medium floury potatoes, peeled (like Maris Piper or King Edwards)


• 1 medium onion


• 1 egg, beaten


• salt and pepper


• vegetable oil, for frying

Method

Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.

Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well.

Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.

Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs.