The Barn with all the Windows

© Robin Edmundson, 'Orange Barn, Purple Windows', watercolor, 10 x 14 inches.  $375.

We found this barn just east of Beehunter Marsh in Greene County.   It's gray in real life, but it really does have all those funny windows.  Truth be told, it looks like a face to me now.  Like a barn being transformed into a Halloween jack o' lantern.   

I set it aside for a bit to see if it needed anything else, but it seems quite happy to be done.   All framed and ready to go now.  [Framed to 18 x 22 inches.  Matted in conservation quality mat.]

Barrel Roof & Silo

© Robin Edmundson, 'Barrel Roof, Silo #1', watercolor, 14 x 10 inches.   $375, framed to 22 x 18 inches.

One of my challenges this winter has been to do a bunch of studies of a few of the barns I love out here.   Here are two close-ups I've done of a barrel roof barn out on highway 43.  I like the way the lines of the roof meet the silo in this shadowed end. 

Plus, rust.  I love the rust. 

I showed it to my mentor, who suggested I push the colors a bit more, which always makes me happy because, hello blue and orange!

© Robin Edmundson, 'Barrel Roof, Silo #2', watercolor, 14 x 10 inches.   $375, framed to 22 x 18 inches.

I like them both for different reasons.  Which do you like best?

Blue & Orange

© Robin Edmundson, 'Split Roof - blue & orange', watercolor, 10 x 14 inches.   $375, framed to 18 x 22 inches.

A couple of weeks ago I posted some other studies of this barn.   I should probably paint it from a different angle, but I really like this one. 

One of the things I study about painting is how to paint the same thing in different light, seasons and space.  I practice a lot. 

Another of the things I study about painting is color.  I love color!  Luckily, I have a good instinct for this, and all my years dyeing yarn have paid off.   Blue and orange is one of my favorite combinations [but you probably knew that already.]

Autumn Olive [Elaeagnus umbellata] Jam

This year I've had a bumper crop of autumn olives.   We have several wild trees and the one across the way is huge and covered with berries.  They're good this year.   Even the dog will strip ripe berries from the lowest branches.  

With all that abundance, I thought you might like a quick list of the lovely jams you can make with these wonderful berries.

Elaeagnus Raspberry Jam [my favorite!]

Elaeagnus Peach Jam

Elaeagnus Apple Jam

Elaeagnus Orange Ginger Jam

Once you've made the jam, here's a great recipe for Eric's Jam Bars.  Delish!

And if you're wondering what the heck autumn olives are in the first place, check out this post.

Marmalade Recipe Roundup

It's Februrary and that means it's marmalade season.   I love marmalade.  Nothing is as beautiful this time of year as a jar of citrusy sunshine.

I love marmalade on toast.   Also, on pancakes.  Also, on Blueberry Steel Cut Oats with yogurt.  Also, on brownies.   Also, on ice cream.    Also, on brownies with ice cream.



I love marmalade!  

Here are a few tips and recipes to get you started.   

• Marmalade Tools
• Mixed Fruit Marmalade
• Four Fruit Marmalade
• Rhubarb Marmalade
• Honey Vanilla Orange Marmalade
• Blood Orange Marmalade
• Old Fashioned, Southern Style Lemon Pumpkin Pickle [Marmalade]
• Chocolate Orange Marmalade

And once you have the jam made, here are some fabulous things you can do with it!

Orange Marmalade Cranberry Jammy Oatcakes

Eric's Jam Bars

Blintzes


Want the recipe for these Marmalades and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at www.rurification.etsy.com.   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you!

Asian Chicken Salad

This is one of my favorite meals.  It's beautiful and delicious.  And good for you - as long as you don't drown it in the dressing, which is to die for.

Start with a bed of your favorite greens.   Add some pineapple and mandarin oranges.

Top it with some chicken bites marinated and then cooked in Orange Honey Basil Garlic Glaze. 

Toss it a bit and drizzle a bit of Oriental Salad Dressing on the top.  You can sprinkle sesame seeds on the top, too.   I love those.

It's so good, you'll want more for dessert.  Seriously.

Here are the recipes.

Orange Honey Basil Garlic Glaze
www.rurification.com

• 1 can frozen orange juice concentrate
• 1/2 cup honey
• 2 large cloves garlic, sliced in quarters
• 1/2 cup fresh basil leaves

Put all the ingredients in a small pot.  Bring to a boil.  Let simmer for a while so the flavors will meld.  Strain out the garlic and basil leaves.  Yield:  2 cups or so.

Chicken Bites in Orange Honey Basil Garlic Glaze
www.rurification.com

• 2 chicken breasts cut in small pieces
• 1 cup of Orange Honey Basil Garlic Glaze
• Oil for cooking the chicken in

Marinade chicken in glaze for a couple of hours.    Heat the oil in a heavy pan and drop the chicken and glaze in.  Cover for 15 minutes or until the chicken is cooked through, then remove the cover and let the chicken brown and the glaze reduce.  You want those tasty crunchies.

Oriental Salad Dressing
www.rurification.com

• 1/4 cup sugar [or less, if you like]
• 1/4 cup vinegar.  We like our Oriental Spice Vinegar
• 1/4 cup rice vinegar
• 1/2 cup oil
• drizzle of sesame oil
• 3 tsp salt
• 1/2 tsp pepper, ground

Eric's Jam Bars

Every jam-maker has a few batches of jam that just never quite set up the way they're supposed to.   Runny jam is a reality that we all have to deal with now and again.  

Eric loves runny jam.   It's usually thicker than syrup and he considers it much easier to bake with than regular jam.   Plus, it's easier to use on waffles with yogurt.  Plus it's good without the waffles on yogurt.   Or ice cream.

And all sorts of other things.

Like this riff on Lemon Bars.   Only they're not Lemon Bars, they're Elaeagnus Orange Ginger Marmalade Bars.  Because that jam never quite firmed up all the way.   A perfect chance to experiment with some new recipes!   And these are amazing. They disappeared fast!

Eric's Jam Squares:  Elaeagnus Orange Ginger Marmalade Bars
www.rurification.com

Crust:

• 1/2 cup butter, softened 
• 1/4 cup white sugar
• 1  cup all-purpose flour 

 Filling

• 4 eggs
• 1/4 cup all-purpose flour
• 1 pint jam  [or 2 jars, 8 oz. each]

 Preheat the oven to 350.

Mix the butter, sugar and flour well.   Eric used a food processor.   Press the crust into the bottom of a 9x9 square pan.  Bake empty crust until golden - 15 minutes or so.

While the crust is in the oven, beat the eggs, flour and jam together well.   When the crust is done, pour the filling in and bake for an additional 20 - 25  minutes.  Keep an eye on it; you don't want it to brown.  

Remove from oven and cool completely.   Sprinkle with powdered sugar.

Want the recipe for the Elaeagnus Orange Ginger Marmalade and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at www.rurification.etsy.com.   You can preview the book by clicking the link on the sidebar.

Orange Garlic Basil Chicken, Quinoa and Veg Stir Fry

I gave a friend of mine a jar of this beautiful Orange Garlic Basil Glaze that I made last year.   She's a much more creative and knowledgeable cook than I am and I was thrilled when she emailed me the recipe that she'd come up with for this glaze.  You'll love it! Take your time and enjoy the resulting feast.  

Thank you, Sharon!! 

Sharon's Orange Garlic Basil Chicken and Quinoa w/Vegetable Stir Fry

www.rurification.com

• 1 small half pint of Robin’s Orange Garlic Basil Glaze  (you will use most if not all of it)
• 1 chicken breast half – butterflied
• ½ cup quinoa
• 1 cup of water, plus 3 TBS of water for veggies.
• 3 cups (or more) vegetables - cut small (eggplant, onions, zucchini, brocollini, mushrooms, carrots – whatever combo you like!)
• 1 TBS soy sauce
• 2-4 TBS chopped fresh basil
• Olive oil – as needed.

Thin 2-3 tbs of Orange Garlic Basic Jam in enough Olive Oil to thin to a thick liquid in a zip lock bag.  Add 1 butterflied skinned chicken breast.  Let sit in the refrigerator 4 hrs or longer.

25 minutes before you are ready to eat pre-heat the grill.

20 minutes before dinner put the chicken on the grill.  At the same time, combine ½ cut of Quinoa in 1 cup of water, salt to taste and simmer.  

Meanwhile: chop ½ small onion, sauté in a bit of olive oil, when translucent add up to 3 cups of vegetables (brocollini, mushrooms, kale, grated carrots, or whatever you like)

About 9 minutes later flip the chicken. At this point add a bit of water to the vegetables to help steam them (if the vegetables are thick – cover to condense heat – else, leave the lid off!).  Your vegetables should end up a bit on the crisp side.

15 minutes after you started the chicken and quinoa, take the chicken off the grill, take the quinoa off the stove (the quinoa should be a soupy and a bit underdone – adjust your time if needed).

Dump the soupy quinoa in the vegetables.  Dollop 3-4 TBS (or to taste) of Orange Garlic Basil Glaze in the pan and stir to dissolve.  Slice the chicken and add it to the same pan.

Continue “evaporating” the liquid until thickened – about 5 minutes.  Add 1 tbs of soy sauce and some fresh chopped basil. Serve.  Will easily feed 2 – 3 if accompanied with a side dish (VERY filling – and light at the same time)

Jewelweed

The orange jewelweed is blooming.   It's freckled and speckled and screaming orange against the dark green leaves.   It's an annual around here, but spreads easily and blooms profusely from late July until frost.   It's an Impatiens - like the ubiquitous pink, white and red ones you find at the beginning of the season in every garden center.   These are so much more interesting.





They're about the size of the tip of your thumb to the first knuckle.  Here's a pic of the side of one with the bud of a second just above it.

You can use the sap to treat poison ivy.   Just crush the stems and apply it to the affected area.

I just recently read where someone is using jewelweed to seal a pond. Follow the links in the piece to the full story - it's really interesting.

Cherry Orange Jam

Today I have a brand new jam recipe for you guys - just because I love you.

Cherry Orange Jam isn't really a marmalade, but it looks a bit like one.  It's a terrific blend of flavors and it makes a beautiful red jam.

Everyone knows that red jam is the best jam.

This recipe uses whole oranges.   It's easier if you can find very clean seedless oranges so all you have to do is wash them well and slice them up.
 

Cherry Orange Jam
www.rurification.com

2 whole oranges
4 cups pitted sour cherries
1/2 cup - 1 cup of water or juice if necessary for dry fruit
4 tablespoons low-sugar pectin
4 cups sugar

Wash the oranges very well.  Cut them in half from north pole to south pole.  Slice each half into thin slices parallel with the equator.  They'll look like sunbursts.  [I love that.]  Cut the sunbursts into 3-4 wedges that will be comfortable to eat in your jam.  Combine the orange wedges, cherries, water/juice and pectin in a big pot.    Bring to hard boil.  [A hard boil is one you can't stir down.]   Stir constantly and boil hard for 1 minute.    Add sugar.   Stir well and return to hard boil.   Stir constantly and boil hard for 1 minute.  Ladle into jars.  Cap with clean lids and rings.

Yield: 4.5 pints

Jammy Oat Cakes

I love oatcakes.    Dense, full of whole grains, nicely sweet and packed with nuts or fruit.   They're soft, but chewy.  

What's not to love?

Also, they're blonde.   As in not browned.  Which is my favorite thing of all because I am notorious for not waiting until baked goods get brown before I pull them out of the oven.   Blonde bread, blonde rolls, blonde oatcakes.    Perfect.  

I decided we needed to have our own recipe for these using jam for a sweetener instead of sugar.

You get a lot more flavor, with a lot less sugar. 

It's another awesome recipe to add to my Things To Do With A Jar of Jam collection. 

You know it takes some experimentation to get a new recipe just right, so it's a good thing my family likes oatcakes.   We've been eating a lot of them.

A lot of them.   What we sacrifice for our readers.  We've tried a couple of different combinations and they are all delicious.   [More of those coming up.]

You need to try them. 

Here's the recipe for the Orange Marmalade-Cranberry Oatcakes:

Orange Marmalade -Cranberry Jammy Oatcakes
www.rurification.com

• 3 cups oatmeal
• 1/2 cup flour
• 1 tsp salt
• 1 cup dried cranberries
• 1/2 cup butter
• 1/2 cup orange marmalade
• 1/2 cup milk
• 1 tsp vanilla

Heat the oven to 350.

Melt the butter, marmalade, milk and vanilla in the microwave until soft.   I heated it for 1 minute in our microwave and it worked fine.   The butter was soft, but not completely melted.  That's fine.

Mix the oats, flour, salt and cranberries in a mixer while the wet stuff is warming.    Then add the wet stuff and mix it all together thoroughly.

Use an ice cream scoop to measure the cakes.   Pack the scoop hard and then pop them out onto a cookie sheet. [You don't have to grease the cookie sheet].   Flatten the cakes a bit with a fork.  Mine were 2 " rounds after I flattened them a bit.

Bake for 15 minutes if you want to eat them hot.  [They hold together better for eating warm and they are fabulous for breakfast!]

Bake for 10 minutes if you want to let them cool and eat them later.  [They'll finish drying as they cool].

Enjoy!

Makes 16-18 cakes, 2" rounds.

Want the recipe for this Marmalade and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at www.rurification.etsy.com.   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you!

Chocolate Orange Jam

I've been playing with chocolate jams for a while now.   We love them on ice cream.   Or right out of the jar with a spoon.   We're not picky. 

Over the next few days, I'll give you three versions of this chocolate wonderfulness.   Chocolate raspberry, chocolate ginger pear and chocolate orange.

I made the chocolate orange first because I was making marmalade anyway.   I made a lot of marmalade.   So, I made another little batch of plain marmalade and dropped in a disc of that fabu Organic Stone Ground 70% cacao Extra Dark Chocolate that you see in the pic.   

It was extra dark.

It was stone ground.

It was to die for.

A note about the chocolate.   Don't make a special trip to the store for special chocolate.  Unless you want to.   You can substitute 1/3 cup of chocolate chips.  Or any chocolate bar.  Or cocoa powder as a last resort.  We tried this with all three and much preferred the chips and chocolate bar type chocolates.   The cocoa powder was OK, but not quite as good. 

Also, you should feel free to use more chocolate if you want to.   I mean 'chocolate' is the first word in the name, so you should load up if you want to.    Seriously.

Chocolate Orange Jam
www.rurification.com

4 oranges, zested and sectioned.
1 cup water
3 cups sugar
1.3 oz  disc of chocolate, or 1/3 cup chocolate chips

Zest the oranges and get it boiling in the water while you section the oranges.    Toss in the oranges and sugar and boil down until just before it reaches the gel point for your altitude.   [See Jam page, tab above, for that information]   Grate the chocolate into the jam and stir until it's well combined.    Let it finish cooking until it reaches the gelling point.    Yield:  just over a pint.

Note:   This is a no-pectin recipe.   It's hard to get no-pectin recipes to gel just right.  Don't worry about it.   Err to the side of too thin - it pours over ice cream and waffles better that way.     If it's too thick, then you can't get it out of the jar when it's been in the fridge.  That's a bigger problem than too thin, in my view.

Want the recipe for this Marmalade and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at www.rurification.etsy.com.   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you!

Honey Vanilla Orange Marmalade

We got a bit of honey from our bees last year and I thought it would be nice to pair it up with some orange marmalade.   And then I thought I'd jazz it up a bit more and add a vanilla bean.

Hello, Sunshine!    This is a brilliant improvisation on the marmalade theme.  It was easy, too.



Honey Vanilla Orange Marmalade
www.rurification.com

4 oranges, sectioned and zested
1 cup water
1 cup honey
1 cup sugar
1 vanilla bean [or a half if you want more honey flavor to shine through]

Zest the oranges first and boil the zest in the water and honey while you're sectioning the rest of the fruit.  Cut the vanilla bean in half and slice up the half to release the seeds.  Put all of the ingredients together in a large pot and boil until it reaches 220 degrees or the gelling temp you need for your altitude [see my Jam page, tab above, for that information.] Remove the vanilla bean.   Ladle into jars.   Process 10 minutes for canning. 

Note:  You can keep that vanilla bean and use it again, or you can drop it in a jar of sugar and let the sugar absorb the flavor.   That's what I do.   That sugar makes some amazing cookies.   And is great in tea.   Or in another batch of jam - like strawberry.  Mmmm.



Want the recipe for this Marmalade and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at www.rurification.etsy.com.   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you!

Four Fruit Marmalade

Remember all that fruit I zested for you the other day?   I used it to make Four Fruit Marmalade.

I used grapefruit, oranges, blood oranges and meyer lemons.

It is dee-licious.

You should make some.


Four Fruit Marmalade
www.rurification.com

2 grapefruit, sectioned.  Zest one of them.
2 oranges, zested and sectioned.
2 blood oranges, zested and sectioned.
4 meyer lemons, zested and sectioned.
7 cups of sugar
1/2 tsp salt [to cut the bitter]

Do your zesting first.   Put the zest in a pot with 3 cups of water, bring it to a boil and let it boil happily until you have all the sectioning done.

I use a serrated grapefruit spoon for the sectioning.  Just cut the fruit in half and go at it.   Pull the seeds out as you find them.

I sectioned all the fruit into a bowl.   Between the fruit in the bowl and the liquid in the zest pot, there were roughly 7 cups of stuff.  That's why the 7 cups of sugar.   If you make a smaller batch, just remember that you want about the same amount of sugar as you have fruit stuff.

Put all the fruit stuff and the zest stuff in a good pot with a wide bottom.  Add the sugar and salt. Bring it all to a boil.  There's no pectin in this recipe, so you're going to have to boil it down until the gelling point - 220 degrees here in Indiana.   Check my Jam page [tab above] for the gelling points at higher altitudes.  

Let it boil hard.    Mine boiled until the foam started creeping up the sides of the pan.   That's normal.   You might stir it once in a while to make sure it's not sticking.

When you reach the gelling temp, turn off the heat, ladle into jars, put the lids on  and process 10 minutes for canning.   [See my Jam page, tab above, for more information on processing for canning.]

Note:  If you use a pot that's too small, the jam will start to brown before it reaches the gelling point.   The sugars will caramelize before enough liquid boils out so start out with a good big pot.  It's OK if your jam is way down in there because the pot seems too big.   It isn't too big.  It's efficient.   Efficient is good.

I made a little extra of this marmalade because, guess what!

Under Indiana law, I am allowed to sell my jam now as a Home Based Vendor.   This means I have to label things with a specific disclaimer and I have to do pH testing of every batch, but that's not a problem.

How do you like the front side of my labels?


Want the recipe for this Marmalade and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at www.rurification.etsy.com.   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you!

Orange Basil Garlic Glaze

So,  yesterday we started talking about glazes.   Remember?

Today I want to talk about another option you have when you're making glazes.  It's the plain juice vs. juice concentrate option. 

You can make fabulous glazes with regular old fruit juice or with concentrated fruit juice - like the frozen stuff.

Which means, you can use it straight out of the frozen juice can.   I don't think it gets much easier than that.  In fact, the hardest part of the whole process is opening those frozen juice cans in the first place.

I just don't think you should have to use pliers to get to your juice, is all I'm saying.

When you use concentrate, the flavor is much more intense.  That's a good thing.   This recipe has plenty of sugar and herbs to compensate for the extra kapow of concentrated orange flavor. 

A note about the garlic and basil.   They're really really good in jam this way.   In fact, you can add a bit of ginger, too for a totally knock your socks off glaze for chicken.

For more terrific recipes like this one, check out my book - A Simple Jar of Jam.   Follow the links in the sidebar for a preview and to purchase the ebook from our Etsy shop.  

Orange Garlic Basil Glaze
www.rurification.com

• 2 cups orange juice or orange juice concentrate
• 2 Tablespoons Ball Low Sugar pectin [optional – use if you want jam instead of a syrupy glaze]
• 4 cloves garlic sliced in half long ways 
• 1 cup basil leaves or sprigs. 
• 1 inch ginger root, sliced [optional]
• 3 cups sugar

Combine juice, pectin [if making jam] and herbs in pot. Bring to boil. Boil one minute. Add sugar. Return to boil. Boil one minute. Remove herbs. Ladle into jars.

Frog Jam

First off, because I know you're wondering, no frogs were harmed in the creation of this jam.

There are no frogs, or frog parts, in this jam, either.   I mean really! - Eww!

But you know, if you made this for your kids for Halloween, you wouldn't have to tell them that.   Just set it down in front of them and tell them that it's frog jam.   Let them wonder.

This stuff is really, really tasty.   We first found it in an Amish store, where we purchased it with glee. It was so good that I had to recreate it - plus, it was just too much fun not to make myself.

The name comes from the ingredients:  Figs, Raspberries, Orange, Ginger.

Heh.   Don't tell the kids.

Frog Jam
by www.rurification.com

• 1 pkg dried calamyrna figs, 250gm [about 13 figs]
• 4 cups cold water
• 1 cup red raspberries [I used frozen]
• zest and juice from 1 orange
• 4 Tablespoons dry pectin
• 1 Tablespoon minced candied ginger
• 1 1/2 cups sugar

Cut the figs into tiny pieces.   I sliced them into 1/4 inch strips and then cut them again into 1/4 inch cubes.   That worked great.

Put the figs, water, raspberries, orange zest and juice and pectin in a heavy pot.   Bring to a boil and boil for 5 minutes to reconstitute the figs.   Raise the temp and bring to a hard boil that you can't stir down.   Boil hard for 1 minute.   Add ginger and sugar and return to a hard boil.  Stir constantly!
Ladle into jars.   Makes 3 pints.  

Note:   The flavors need to meld.   Make this at least 2 days in advance and let it sit before you dig in.  

Autumn Olive Ginger Orange Jam

Our Elaeagnus [autumn olive] trees held on to their fruit for a while this year.  Or maybe we just have more trees now, but at any rate, I had a lot of berries for several weeks this year.    The ducks finally found them and spent days vacuuming up the windfalls.   Hilarious!

Here's the thing about autumn olive berries - they're sour.    Unless you wait for them to get soft.  When they're soft, they're much sweeter inside, but that spotty outside skin is still pretty astringent.

OK - it's very astringent. 

And the new red berries are pretty sour.

It doesn't matter.   You get a delicious product no matter when you pick them.    I made this jam with these early sour ones and people loved it.

Loved. It. 

My point is this - pick the red berries when you can.   Cook them up and run them through a sieve or chinois to separate the seeds and skins.   Then make something delicious with them.   Like this jam.

This jam can be a no pectin jam.   The early red berries have loads of pectin in them and make sure you include some orange or greenish berries.   But remember!  they also require quite a bit of sugar to tame the sour.    Use the full amount.  This is not an overly sweet jam.  

I've also included a recipe for jam with pectin for when your berries are really good and ripe [and less pectin]

Elaeagnus [Autumn Olive] Ginger Orange Jam without pectin

from www.rurification.com

• 4 cups elaeagnus sauce [from about 8 cups of berries]
• zest and juice of 2 oranges
• 1/4 cup fresh grated ginger
• 4 cups sugar

Combine ingredients and bring to hard boil.   Boil a minute or so.   Turn off heat, ladle into jars.  Process for canning. 


Elaeagnus [Autumn Olive] Ginger Orange Jam with pectin

from www.rurification.com

• 4 cups elaeagnus sauce [from about 8 cups of berries]
• zest and juice of 2 oranges
• 1/4 cup fresh grated ginger
• 3 Tablespoons low sugar pectin
• 4 cups sugar

Combine elaeagnus, orange zest and juice, ginger and pectin in a large pot. Bring to a hard boil [one that you can't stir down.] Boil one minute, stirring constantly.   Add sugar and stir well.  Bring to hard boil again stirring constantly.  Boil one minute.   Ladle into jars and cover with clean lids and rings.  Process for canning. 


Want the recipe for this jam and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at www.rurification.etsy.com.   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you!