Tag Archives: mushrooms

Nora Kuby Photography for VegNews

Anyone who knows me knows that I am my own toughest critic, so when I say that you don’t need to tell me it’s been an embarrassingly long time since I last Pride & Vegudiced, I mean it. In Jane Austen’s own words, “Oh! do not attack me with your watch. A watch is always too fast or too slow. I cannot be dictated to by a watch.” :)

No, but seriously, my life’s been a bit of a roller coaster since last June. I’ve experienced a few hard knocks in my personal life (but have lived to tell the tale and would like to believe I am stronger for all of it!); I left my wonderful job at DrWeil.com to return to school at ASU to take pre-med classes with the possible goal of becoming a nutritionist, naturopath, or integrative doctor myself (I want to be just like Dr. Weil, but less hairy and more vegan!); I finally left my parents’ house and moved in with my good friend Allison near campus; and, in December, I began working at my favorite restaurant (literally, my favorite restaurant in the entire world, and, as an English minor, I never misuse the word “literally”…), Pomegranate Café. It’s organic, almost entirely vegan, and so gosh darn lovely that it deserves its own post, so you can look forward to that!

Some other things I’ve been up to since we last spoke include getting a haircut I severely regret; dressing up as Hermione and waiting 20 hours in line with my sister and good friends, Laura and Bear (dressed as Dobby, Bellatrix, and Luna, respectively) for the premiere of Harry Potter and the Deathly Hallows: Part 2, where I simultaneously experienced unadulterated joy, communal paroxysms of grief, and the end of my childhood; meeting my hero, vegan author and inspirational speaker, Colleen Patrick-Goudreau of Compassionate Cooks, when she came to speak at ASU (thanks to my mom’s event planning); playing lots and lots of soccer; finally upgrading to an iPhone 4S from my sad, sad EnV2 (a.k.a. the glorified calculator); shooting my first wedding (for my beautiful friend Lindsay!); completing the giant, full-spread, 700+ clue Thanksgiving crossword almost on my own; spending ten days in Jamaica with my dad’s side of the family; and not caring about the Super Bowl for the 24th time in my life.

Also since we last spoke, both my mom and little sister have joined the vegan wolf pack! (My sister actually revealed to me that she was going vegan by adapting the famous “wolf pack” speech from The Hangover to refer to her joining my vegan wolf pack  – it was hilarious and I will have to post the full transcript at some point…) Having two of the people I love most in this world adopt the same joyful lifestyle that has shaped me into the person I am today is extremely gratifying; it also taught me that leading by example can be more powerful than vegangelizing. I love that they came to veganism on their own once I stepped down from my vegan soapbox. I’m so proud of them!

As cute as my mom and sister are, I know you’re all here for the food porn. I’m happy to inform you that, despite not blogging for eight months, I haven’t quite abandoned food photography. In fact, quite the contrary: I’ve become a recipe photographer for everyone’s favorite vegan publication, VegNews Magazine! I’m currently working on my fifth assignment for the magazine, which will appear in this year’s May-June issue, but I thought I’d share my first four published photos with you all, just in case you’re not all avid VegNews subscribers!

My first (and I must say, favorite) published photo was Robin Robertson’s Thai Lettuce Bites in the July-August 2011 issue. The flavors and colors were poppin’…

Next up, Gena Hamshaw’s Vanilla Almond Milk, featured in the September-October 2011 issue. This vegan’s made plenty of almond milk in her day (I actually own a black and white shirt that says, “Got nut milk?”), but this recipe was quite possibly the best.

For the November-December 2011 Holiday Issue, I whipped up another Robin Robertson creation: Classic Fry Bread (click for the recipe!).

Finally, the most recent (March-April 2012) issue of VegNews features my photo of Allison Rivers Samson’s Fresh Mushroom Ceviche:

That’s all I’ve got for now, folks. Thanks for sticking with Pride & Vegudice despite my extended absence – I will try to post at least once a month from this point forward, especially once I get my greedy little hands on the imminent Canon 5D Mark III. If that doesn’t motivate me to photograph everything in sight (including food), I don’t know what will!

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Thanksgiving Leftovers

Even being the master of denial that I am, I can’t help but think that, in this case, leftovers are symbolic of a bit more than the excess of Thanksgiving; this post itself is a bit of a leftover, seeing as Thanksgiving was over two weeks ago. The fact is, I’ve been a bad blogger, and I know it. I got crushed under the weight of 700+ India photos and sort of crumpled into a sad little heap – but I’m back! (And that India post is soon to come). I’m so back, that I’m actually making a casserole as I write this, my left hand checking its progress in the oven as my right hand commandeers the keyboard.

My family Thanksgave in Philadelphia this year with my dad’s side of the family. The first Thanksgiving I can remember away from home – I instantly told myself that I’d only be making the vegan main course, some gravy, a vegan dessert, and maybe, just maybe, one side. After all, I was going to be in someone else’s kitchen, without my trusty cookbooks, equipment, and stockpile of somewhat exotic ingredients (okay, I don’t think they’re exotic, but someone who’s not a foodie might…).

Of course, the vegangelical master chef in me reared her overachieving head, and all of a sudden, I was packing seven photocopied recipes – Faux Turkey Breasts, Rosemary Mushroom Gravy, Roasted Brussels Sprouts with Caramelized Onions and Toasted Pecans, Candied Sweet Potato Discs and Apple Slices, Cauliflower Mashed “Potatoes,” Pumpkin Pie, and Apple Crumble – and multiple plastic bags worth of pre-measured and labeled spices, herbs, flour, and sugar into my suitcase. So much for sitting back and contentedly watching the parade.

This was my third Thanksgiving as a vegan and I knew I wanted to make a special main course. Year one, hosting my friend Chelsea and my visiting mom, dad, sister in my tiny Edinburgh University student flat in Scotland, I’d made a peanut-based nut loaf from a box mix because I was having trouble finding away to churn out a feast’s worth of food with little to no counter space and an oven the size of an Easy-Bake. It was good, but, c’mon, it was from a box. Year two, we just did the Tofurky Roast, which was pretty decent; but now, in my third year of veganism, I’m almost too vegan for those things. I try to avoid processed faux meats and pretty much stick to whole foods.

These Faux Turkey Breasts from the Real Food Daily cookbook are what the Southern California restaurant itself serves  for Thanksgiving. After combining shredded tofu and tempeh with sautéed onions, miso paste, mustard, and spices galore,  the mixture is shaped into breast-like patties, brushed with olive oil, and baked in the oven. The whole ingredients make for a delicious texture – almost like “turkey” and stuffing in one! As I said on Twitter at the time, “you know you’re a level-7 vegan when your homemade faux turkey contains three different types of soy, two of which are fermented.”

The Rosemary Mushroom Gravy from Get It Ripe was the perfect light topper for the “turkey,” and it also went pretty darn well with the Mashed Cauliflower I made. I used a recipe (see link), but it was more of a template than anything. My family loved it, and, I’ve become unpardonably obsessed with it. Proof: since Thanksgiving, I’ve made it almost every day and developed my own superior (in my opinion) iteration of it, the recipe for which I plan on sharing in my next post! I apologize in advance for making you “that person” who shows up at the Whole Foods check-out line with 6 heads of cauliflower.

Thanksgiving’s not Thanksgiving without Brussels sprouts. Roasted, they are truly the candy of the vegetable kingdom. But Roasted Brussels Sprouts with Caramelized Onions and Toasted Pecans? Outrageous.

The recipe’s from The Vegan Table, with pecans subbed for pistachios; I’m all for being “alternative,” but pistachios at Thanksgiving just doesn’t fly with me. (Yeah, I’m looking at you, people who had Mac ‘n Cheese – vegan or not – at your holiday table. Pardon my language, Auntie Jane, but what the hell is up with that? You have 364 other days to have it.)

For the obligatory sweet potato side, I chose the Candied Sweet Potato Discs and Apple Slices from Vegan Soul Kitchen. We’ve made these before – you can’t really go wrong with layered apples and (pre-roasted) sweet potatoes, drenched in a spiced agave-lemon-orange-apple cider syrup. Plus, can someone please tell me what’s more fun than using a baster? I really have no idea.

The desserts Liv and I made were just mediocre, so I’m pretending they didn’t happen because I only publish the best. :)

Despite our Thanksgiving being a potluck with 25 extended family members and friends, all assigned to bring something, at the end of the day, my contributions turned out to be pretty necessary. My grandma had no idea I was making as much as I did, but if I hadn’t, there literally would not have been enough food for everyone. We hardly had any leftovers!

However, there were some leftovers. And like many before me, I enjoyed them for breakfast the next day even more than the original meal. I like them cold, after a long morning of Black Friday sales (okay, Liv and I just hit one store, but it took a while).

We had a little of everything, including the sweet potatoes my aunt made, whipped with coconut milk and topped with shredded coconut and toasted almonds, and a green bean dish contributed by my uncle.

I’d say it was a pretty successful T-day. Not only did I spend a lovely evening with family who I don’t see anywhere near often enough, but I got 25 people – many of whom know fairly little about veganism – to eat a meal that was at least 50 percent vegan. Making the world less cruel, one sweet tater at a time!

Blame Apple

Um, yeah, blame Apple that you’re about to see way more photos than you’ve ever wanted to see.

This picture sums up our vacation. EVERYONE in my family on their computer except for me. :( Good thing I had my trusty camera to occupy me.

Since the hard drive on my brand new MacBook Pro peaced out a couple weeks ago, I obviously haven’t been able to blog, and consequently, I have an insane buildup of photos. A rational person might just forget those photos, and start blogging from the current moment, but my holiday photos are so much fun, I can’t bear not to share them!So here it goes. Expect way more photos than text. :)

When my semester ended (well, my semester personally just ended this morning at 3 am when I emailed my English prof my Austen seminar paper that I had to take an incomplete on, but I’m talking about Pomona’s semester), my sister, mom, dad, and I headed off to Philly to visit my dad’s family for a belated Hanukkah.

Our first night there was the giant blizzard (second biggest in Philly history?)

I think we got 23 inches. My uncle even went out to measure it!

Some Hanukkah action:

My wittle cousins, Nir and Tal.

Gorgeous (and incredibly classy) sister!

My mom made Dreena Burton’s Chocolate Banana Pudding Cake because it was my grandma’s birthday too!

My cousin Matt and my dad played some pattycake…

Tal and my uncle Adam made a snow (wo)man complete with a nice rack:

And then, Tal and I took a wee nap.

My aunt Donna made some delicious vegan chipotle chili. It was so spicy, it took me like an hour to eat and my eyes were watering the whole time. ;)

Oh, and this is my dad. Embarrassing.

Fortunately, my family is very supportive of my veganism. Take the following photo as an example. There was a tomato mozzarella salad at our big Hanukkah party, and someone was kind enough to provide me with this alternative:

I’m sorry, I was very touched that they thought of me, but really? Is this a dish that’s really worth veganizing? That was maybe the funniest thing ever.

To be fair, that wasn’t the only vegan option. My grandma ordered a feast from Whole Foods, which included General Tso’s vegan chicken and tons of roasted vegetables.

My mom kept cozy in her socks.

After we were all Hanukkah-ed out, we headed to Long Island, NY to visit my mom’s family for Christmas (yes, my family’s a bit of a cultural hodgepodge).

But first, we stopped in NYC for the day to see a musical–In the Heights–and do some fine (vegan) dining. My mom had made lunch reservations at Candle 79 weeks ago at my request. :)

We shared two appetizers. Polenta Fries

And the Guacamole Timbale: Chipotle black beans, caramelized onions, cucumber-jicama salsa, tortilla chips, ranchero sauce.

I made my dad get the Seitan Piccata because I’d heard so much praise for it, and it seemed like something he’d love (no, I don’t always order for my dad…)

Creamed spinach, grilled potato cake, oyster mushrooms, lemon-caper sauce.

My mom got the Live Celeriac Ravioli: Spinach-cashew ricotta, pine nut pesto, sundried tomato sauce, citrus marinated broccoli raab, olives & capers, which was super annoying because I had originally wanted to get lunch at One Lucky Duck, a raw restaurant, but my mom had said that she didn’t want raw food in the winter. Then, she orders this–the one raw entrée–at Candle 79. What gives, mom?!

Liv got the Burrito 79: Chili-herb grilled seitan, caramelized onions, sautéed greens, chipotle black beans, brown rice, cheddar cheese, guacamole, sour cream.

My entrée was obviously the best though. ;) The Wild Mushroom Stuffed Tempeh.

Wild mushrooms, sautéed spinach, brussels sprouts, sweet potato sauce, apple-pomegranate salad. They had me at sweet potato sauce.

Finally, we shared a dessert–Chocolate-Peanut Butter BlissChocolate mousse, peanut butter mousse, chocolate shell, berry coulis.

It was good, but 12 dollars for a dessert the size of a pill canister? Really?

While in the city, my dad and uncles and I also visited High Line Park, a mile-and-a-half long elevated park on the West side that’s built on former freight train tracks. It was pretty deserted given that not many people are crazy enough to take a stroll on an elevated, exposed platform on a blustery NY winter day, but I’m glad that we did.

And no holiday trip to NYC is complete without a stop at the Rockefeller Tree!

After a great day, we left the big city (calling it the big apple would be overkill in this post, wouldn’t it?), and headed to Long Island for a quiet(ish) Christmas.

Our first night in Huntington, we were greeted with hugs and heaping plates of pesto pasta made by our uncle Mickey! Walnut pesto, broccoli, and peas on TJ’s brown rice spaghetti. Heavenly!

It was sad not to be with Rupert for Christmas, but luckily, my two aunts had their dogs there to soften the blow. Tucker:

And Chickie:

Despite some minor–but expected–family altercations, Christmas went smoothly.

Can you see me? ;)

We had our traditional Christmas Eve Chinese take-out, but, not so traditionally, my aunt, uncle, and I got ours from a different place: the all-vegan Green Melody! I’m always a little skeptical of the veganness of food at non-vegan ethnic places, even when assured of it, so getting our own separate feast was a huge relief.

My favorite thing was the Rainbow Bowl! Roasted root vegetables in a beautifully carved and steamed kabocha squash! :)

I left PB cookies and soy milk out for Santa, like a good vegan.

And even roasted some chestnuts–though in a closed oven, and not over an open fire…

I got some great gifts this year. Tons of kitchen things–a spoon rest, a spiralizer, a cutting board (my sister got me a personalized one with a picture of us on it!), vintage salt & pepper shakers–and some new cookbooks–The Candle Café Cookbook, Raw Food Real World, and Sweet Freedom (by our own Ricki Heller!). Plus, the cutest Anthropologie dress in the world. Thanks, mommmmm.

My grandma got a Celtics Snuggie to match her pillow. Don’t let her sweet looks fool you–this woman is an avid and competitive sports fan. :)

And a trickster. Every year, she gives my mom the same gift as a gag. A 30+ year old box of petit fours. It’s disgusting and very Miss Havisham-ish, but hilarious.

Chickie got bored watching everyone else opening their gifts…

And then I had wayyy too much fun with my camera, shutter speed, and Christmas lights…

I call this one, “Donnie Darko’s Christmas Tree.”

And then we time warped to next year’s Christmas. ;)

Last, but not least, our decadent Christmas Dinner!

I made Swell Vegan’s Vegan Haggis, and it was a huge hit. Seriously, I knew it would be good, but I had no idea that my family would finish off this baby as fast as they did. :)

Since it was akin to a nut loaf (it also had oats, mushrooms, and root veggies), my mom started calling it a hagloaf. Hahahahaha.

I whipped up some extra-peppery PPK Mushroom Gravy to go with it (though I think a sweet, fruity sauce–like the one A-K made in her post–would be even better).

My sister made some sweet potatoes from Vegan Comfort Food, my mom made some green beans with almonds, and I made Ricki’s Quinoa, Roasted Beet, and Walnut Salad as well (seems random, but with the beets and cilantro, it’s Christmas colors, y’all!)

Mine turned out a lot redder than Ricki’s, but everyone thought it was beautiful and it got gobbled up. My uncle Adam even requested the recipe so he could make it for his New Years party a few days later.

Whew. I’m done. I hope this is the longest post I ever have, and regularly scheduled blogging shall recommence shortly. Book review coming up, too! :)

Thanks for all your kind words on my last post, and for your patience as I got my life back on track! I’m so glad to be back.

Green with Envy

At least that’s how I think you’ll feel as you read this post. You’re welcome.

I don’t think Green has ever come up in my blog before (at least not more than in passing), which is bizarre, considering that it’s been – and continues to be – my favorite restaurant since I went vegan. It’s vegan fast food – okay, maybe not fast food, but quick, comfort food – at its finest.

Green is a completely vegan restaurant in North Tempe, almost in Scottsdale, but not quite. Tempe(h) for the win! Now that I think of it, it’s really the only vegan restaurant I know of in Tempe, and maybe Phoenix. There’s plenty of vegetarian places, many of which have a ton of vegan options or are mostly vegan, but I think Green’s the only one that’s legit enough to not only be 100% vegan, but 500% more delicious than everywhere else.

Green has a mix of Asian and American options, including appetizers and salads, customizable flatbread pizzas, po-boys, sammies, burgers, stir-fry bowls, and, most importantly, the infamous tsoynamis.

This guy used to be a special, but eventually was added to the regular menu. Um, I wonder why?…

The Mexicali burger: Green’s homemade burger patty with organic garbanzo hummus, zesty nacho cheese, vegan mayo and spicy chipotle sauce. With the only side I ever order: tahini coleslaw! On an Ezekiel bun, of course! If you could have your junk food on whole grain bread for only a dollar extra, wouldn’t you do it too? There’s not much to say about this burger except that, like all their sandwiches, the flavors come together just right, providing you with a melty, gooey mess that’s as satisfyingly wonderful as it is difficult to eat without your formerly clean face becoming a casualty of the meal. The coleslaw is cool and rich, with little flecks of peanuts balancing out the creamy tahini dressing. It’s always the perfect foil to the warm and hearty sammies.

This sandwich is a special, and only a special, for now: the Tempeh Reuben!

I’ve never had a real reuben before – if you can even call a sandwich made of ground toxin- and antibiotic-laden flesh “real,” that is – but this one was amazing. Spicy, toothsome tempeh, tangy sauerkraut, and creamy vegan thousand-island dressing. Mmm.

This here is another favorite, not least because it’s oh-so-adorable name.
The Texas “moo-shroom” po-boy: “pulled” and shredded portabella with caramelized onions and peppers slow cooked in Green’s espresso BBQ sauce.

As you can see, they don’t skimp on the filling. It usually takes me a few minutes to eat the stuff outside my sandwich with a fork before I even take a real bite. Not complaining though…

The moo-shroom po-boy is even messier than the Mexicali burger. Just look at how saucy it is. (pun INTENDED!)

Although I usually order sandwiches or stir-fry bowls (their mock chicken is one of my favorite faux meats of all time!), occasionally I’m up for a pizza. My only problem being overcoming my revulsion – fear? haha – of white flour, as I’m pretty sure these aren’t whole wheat flatbreads.

Butttttt, that sentiment is pretty easily overcome when this awaits me:

Green’s namesake, the Greenza! Homemade pesto sauce (basil and pine nut) with vegan mozzarella cheese (they use Teese). This one was topped with artichoke hearts, spinach, and caramelized onions.

Here’s one that my friend ordered! The Western: Green’s vegan BBQ sauce with vegan mozzarella cheese. Jo topped hers with roasted jalapeños and mock chicken because she’s bad-ass like that!

No visit to Green would be complete without the obligatory Tsoynami (Think a Dairy Queen Blizzard, but vegan and 3265561487x more amazing).

Green makes their own vegan “tsoft tserve,” and it’s the best fro-yo style vegan ice cream I’ve ever had. And the mix-ins. Oh, the mix-ins. Imagine every vegan thing you’d ever want on a sundae at your disposal, and that’s how Green rolls. Fruit (berries, bananas, and tropical fruit), multiple forms of chocolate, various flavors of Newman’s O’s, graham crackers, vegan mocha puffs, “captain crunch,” and “berry crunch,” pretzels, nuts, ricemellow fluff, flavored syrups, and of course, PEANUT BUTTER. And not just any peanut butter, organic Maranatha peanut butter. Sometimes they even have special mix-ins, like orange pound cake. There’s about 15 pre-made combos, but I usually design my own.

Here’s the PB&J (Strawberries, PB, and graham crackers) with bananas added:

And a special: the Monsoon, which, if I remember correctly, was chocolate syrup, chocolate cake, and chocolate chips. Of course I had to add PB to it.

I wish I had pics of all the Green meals I’ve had before I got my camera, but that post would be unbearably lengthy, so maybe it’s for the best. But I can guarantee you that this won’t be the last you hear of my favorite restaurant.

Vegan Camping: Chili Bake and S’mores!

Sorry for the long absence. Sometimes I just get really overwhelmed by photo editing and uploading and I retreat into my virtual cave where no social media can ever find me or make me feel guilty for avoiding it. I’m sure you all know the feeling. :)

Anyhow, my best friend Jo and I drove up to Flagstaff on Saturday with my dog Rupert (THAT was a fun car ride…), and then Jo, my dad, and I camped for a night near Lake Mary, just outside Flag. For most people, I’m guessing camping means Mac ‘n Cheese, hot dogs, and maybe some oatmeal. But in our household–especially when I’m along for the ride – we’re a bit more gourmet. It didn’t hurt that my mom, sister and I had just bought my dad a Dutch oven for his birthday, either! Knowing we’d have the oven, I decided on the Cornmeal Chili Bake from The Everyday Vegan. That just screams “camping,” doesn’t it? I opted to use canned chili instead of making my own because there’s no need to make things too complicated, is there? Plus, TJ’s vegetarian chili is yummy and full of tofu crumbles (that look alarmingly like ground beef, actually)!

I also may or may not have gone to my favorite vegan restaurant Green beforehand specifically to purchase some Cheddar Teese (and ricemilk chocolate for s’mores), and what goes better together than chili and cheddar “cheese?”

So, we just poured the chili in the Dutch oven…

Spread on the cornmeal topping, which was made by whisking cornmeal and seasoning in boiling water on our cooking stove…

Me and my dad! I handled the cooking and he handled equipment logistics…

Put the top on and piled on the coals…

Sprinkled some Teese on a few minutes before it was done, and voilà! Melty comfort food goodness.

The only unfortunate thing was that our cornmeal topping sunk into the chili (I think it boiled because we couldn’t control the oven temperature like you can in a real oven…), but it didn’t matter because it was still delicious and there were still thick chunks of cooked polenta throughout the stew. We ate it with TJ’s Hemp Tortilla Chips for a nice crunch and dipping assistance! I want to make this every time I go camping…

What self-respecting vegans could go camping without at least attempting to reach that pinnacle of camping activities that is the s’more? S’mores are an entirely possible treat to veganize, but they definitely take some work and planning. In the traditional s’more, you have honey-laced graham crackers sandwiching milk-laden chocolate and gelatin-composed marshmallows. Ew, ew, and ew. So what’s a vegan to do? Well, use Sweet & Sara Vanilla Marshmallows (you could use Dandies too!), track down a Terra Nostra Ricemilk Choco Bar, and make your own graham crackers! Here’s Jo and I having some serious vegan best friend time around the campfire, roasting marshmallows:

And the completed s’more:

Sorry the photos are bad, but they were taken without a flash when it was completely dark except for one measly little gas light!

We also made “banana s’mores.” Should I coin that invention? The marshmallows were fine, but they were pretty stale (I have no idea how long ago I bought them…), so after one classic s’more each, we opted for these–banana’s stuffed with peanut butter and ricemilk chocolate, wrapped in tin foil, and nestled into the coals to melt and caramelize!

These were so good. Bananas are better – and healthier – than marshmallows, so what’s not to love? We squashed them between graham crackers once they were done too! Speaking of the graham crackers, I bet you’re curious how I made them! Graham crackers are traditionally made with graham flour – surprise! – which has a specifically altered proportion of bran to germ to endosperm to make them crunchier, but I made Isa’s recipe for Gwam Crackers, which solely uses whole wheat flour.

They turned out great – just sweet enough and lightly kissed with cinnamon.

Schmeared with PB:

Drenched in PB and melted chocolate chips:

Okay, so back to camping food! Breakfast next morning was, you guessed it, Scrambled Tofu from Vegan with a Vengeance. What a classic. And it comes together like this! *Snaps fingers.* I always use a ton more vegetables than the 2 cups of mushrooms called for. This one included zucchini, cherry tomatoes, and bell pepper as well!

We jazzed it up with s’more (and you thought I was done with s’mores…) Teese, and served it with TJ’s Chunky Salsa. I will never ever ever get sick of this meal. Ever.

More photos from camping and hiking!

I think Jo had a better time with my dad than with me…

Rupert has to wear hiking booties because the pads on his paws are sensitive. Poor baby.

And here’s his aggressive side; though I bet you’d chomp like that too if there was a piece of Ezekiel cinnamon raisin bread schmeared with Maranatha peanut butter in front of you…