Sprint 2 the Table

Appetites and Adventures

Valpolicella and Amarone 101

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This was the day I looked forward to most on the trip. 

We traveled about 30 miles outside of Verona to Valpolicella where my favorite wine is produced – Amarone.

We booked a tour through a company called VeronAround.  Our guides, Daniel and Sabrina, were fantastic and very knowledgeable about the wines.  I definitely recommend using them if you are in the region.  They also do tours of Verona!  Click here for their website.

Our first winery was Giuseppe Lonardi.  All across Italy the harvests were early this year due to the unseasonably warm weather.  This winery was on the last day of the harvest, so we did get to go out to the vineyards and see it in action.

Winemakers determine whether the grapes are ready to be picked by testing their sugar level.  When it reaches the ideal point, its “go” time!  Most winemakers have 5-8 hectares (12.5-20 acres) of land and the harvest takes about 3 days.

Giuseppe’s daughter, Silvia

Corvina, the most important Amarone grape, drying

After being picked, the grapes are dried on racks for a 3-4 months.  This concentrates both the alcohol  and the taste, making Amarone a richer (and more alcoholic) wine.

What makes it my favorite wine is that it is fruity without being too sweet.  It’s heavy raisin on the nose with notes of cherries.  There is often some spice on the end.  It pairs well with bigger dishes (like grilled meats) and dark chocolate.

After this, the grapes have 3 stages to go through:

  1. The juice is kept in stainless steel tanks to ferment for about 3 months
  2. It is then transferred to oak barrels to age for 2 years
  3. Finally it is bottled and aged about a year before it is ready to be sold

Other wines are also produced here:  Valpolicella Classico, Valpolicella Classico Superiore Ripasso, Recioto Classico della Valpolicella, and Giuseppe’s own creation – Privilegia.

They each have their own processes as well.  Winemaking is definitely an art!

The Lonardi’s were just beginning the production of the Ripasso.  Above is a picture of Giuseppe himself dumping the first of the freshly picked grapes into the de-stemming machine.  I was beyond excited to witness the start of the 2011 winemaking!

Giuseppe’s daughter, Silvia, conducted most of the tour (Giuseppe doesn’t speak English).  We loved her instantly.  She was so sweet.  We are all about the same age… I may go back and just hang out with her.  And the French oak casks.

Silvia opening a Superiore to taste

2008 Amarone casks

The tasting was fantastic!  We were able to taste the most recent bottles – 2008 Classico Superiore Ripasso (it doesn’t need to be aged as long as the Amarone), 2007 Privilegia, and 2007 Amarone.

The Privilegia is Giuseppe’s own creation.  It is not made from the tradition grape blend, and therefore you won’t see the Valpolicella name on the bottle (they are very strict about wine rules!).  This did not affect it’s deliciousness. 

The family has recently opened an inn and restaurant where Silvia’s mom cooks.  If you have the opportunity to go to Valpolicalla, please stop by for a stay and tell them I said hello!  Click here for their website.

I could have stayed there all day, but we did need to get on to the next tasting with the 3 brothers of Fratelli Vogadori.

Can you believe this is their backyard? (Minus these hot mammas, of course 😉 )

Vogadori was fantastic as well.  We tasted their Classico, Ripasso, Amarone, and Recioto.

Recioto is basically a sweet version of Amarone.  The grapes are dried; however, the fermentation process is stopped earlier before all of the sugar turns to alcohol.  It feels heaver and more velvety on the palate and pairs perfectly with dark chocolate or cantucci.

A couple of those Amarone bottles my or may not be in the mail on their way to me…

Here we also tasted olive oil.  Many families have a small production of olive oil.  We learned that it takes quite a lot of olives to make oil, so the smaller family winemakers only produce it in limited quantities.  My mom now has a bottle in her kitchen. 🙂

Most places (here included) offer prosciutto and/or salami and bread sticks during tastings.   The brothers brought out a blue cheese snack to go with the bigger wines at the end of the tasting.  It was SO good – and that’s not just because we were 2 tastings in!  

Corinne approved!

I mentioned before that one of the odd things about Italy is that it was so hard to find fresh veggies and fruit.  After 2 weeks of  carbs,  cured meat, steaks, and more wine that I’ll ever admit to drinking, I’ve decided to do a modified version of the Standard Process Cleanse I did last November.

My rules:

  • 10 days of all the veggies and fruits I can eat (more veggies than fruit, as much raw as possible)
  • 4-5 tsp of oil a day (flax, olive, coconut)
  • 1 C lentils or wild rice a day
  • 2-3 protein shakes a day
  • 1 serving of tofu, chicken, or fish a day on last 11 days
  • No alcohol
  • No diary
  • No processed food

The strict program doesn’t allow beans or nuts… but I’m allowing a small amount.  I love nuts.  (Yes, you can quote me on that.)  I may also allow coconut milk after the first few days.

I was going to ban coffee… but I’m in my 3rd city this week and am averaging 4 hours of sleep per night.  It’s about survival.

I love Italy, but the return of the (green) Sweet Potato Smoothie (and football!) was a welcome one.

***

I’m already on day 6 of the cleanse and feeling good!

Did I put you all to sleep by geeking out on wine?  What is your favorite wine?  

Do you do anything to cleanse a certain points in the year or after a period of overindulgence?

Black Cherry Breakfast “Soup”

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3 more days!!!

This week is creeping by… yet flying at the same time because I have SO much to do.

Not the least of which is formatting some rockin’ guest posts.  Hopefully you guys will discover some new bloggers and gain so fantastic info from these guest spots.  All of these lades and gents offer something special and unique!

My lofty goal is to post every other day.  Wi-fi may be sketchy and we are going to be on the move quite a lot, so I’m being realistic at the same time.

 

One of my other lofty goals is to use everything in my kitchen this week.  My challenge to myself is to not buy even the smallest thing at the grocery store.  It’s much harder than it looks!

The color of today’s breakfast almost made the title this post “Food No One Will Steal From the Office Fridge.”  The fact that it is too long a title is the only thing that held me back.

 

I used a new product – Sunrich’s Sunflower Seed Milk.  Sounds exciting, right?

To be honest… it tastes a bit like Milk of Magnesia on its own.

Mixing it in smoothies and oats hides that taste.  I still wouldn’t buy it again.

 

The “soup” does taste good!  Much better than the color would indicate.  🙂

I love cherries and with the creamy texture the banana adds it makes for a fantastic soup.  Why not just drink it like a smoothie?  Because eating it with a spoon for breakfast seemed like more fun!

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Black Cherry Breakfast Soup

  • 1/2 C black cherries
  • 1 scoop vanilla protein powder
  • 1 C milk (or milk substitute)
  • 1 C fresh spinach
  • 1 T chia seeds
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 large banana
  • 5-6 drops NuNaturals Pure Liquid Vanilla Stevia
  • shake of guar gum (thickener)
  • Ice/water, to taste

 

Throw it all in your blender/Bullet/Vitamix and blend until smooth.  Pour into a bowl and top with your favorites – nut butter, granola, cereal, muffins… whatever you crave!

Enjoy!

***

Thank you to everyone for the sweet hair compliments – you guys made my day! 🙂

What’s your favorite milk substitute?  Or do you prefer the real thing?

Do you try to use everything in your fridge before trips?

 

Skinny Girl Thai Greek Sauce

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Do you enjoy Skinnygirl Margaritas?

 

 

Apparently they are in hot water (as opposed to frosty boozy deliciousness).  According to TMZ, there has been a class action lawsuit filed against the and Whole Foods has removed the products from the shelf.

The drink claims to be “all-natural” right on the bottle… yet it has a preservative called sodium benzoate in it.  Alone it’s not so bad… but when combined vitamin C  (absorbic acid) it forms a carcinogen.  I couldn’t find an ingredient list online to determine if the Skinnygirl Margarita contains vitamin C.

 

Creator Bethenny Frankel released the following statement:

I wouldn’t sell anything that I don’t drink myself.

 

I don’t actually like these.  What I do like is that they inspired restaurants to make their own “skinny” margaritas using agave and fresh lime juice.  They are SO much better than the sour mix ickiness!

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I’m happy to report that my dinner was natural and had a generous helping of a skinny sauce.

 

It was intended to be a wrap… then I got carried away with the greens!

After a travel-heavy week I always crave fresh, raw food.  I topped an Ezekial 4:9 Sprouted Grain Tortilla with plenty of it!

 

My pile of raw greens:

  • Spinach
  • French green beans
  • Sprouts
  • Zucchini
  • Cucumber
  • Broccoli

 

The secret’s in the sauce.  Thai Greek Sauce.  Thai because of the curry paste and peanut flavor. Greek thanks to the yogurt and lemon.  With basil for good measure.

Tangy, spicy, and a little nutty.  Like your favorite aunt.

 

This tasty sauce made the perfect spread for my open-faced wrap.  Is there such a thing as an open-faced wrap?  There is now!

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Thai Greek Sauce

  • 1/4 C Greek yogurt
  • Juice of 1/4 small lemon
  • 5-6 basil leaves, chopped
  • 1 small garlic clove, minced
  • 1 tsp peanut flour
  • 1/8 tsp red curry paste
  • shake of cumin
  • S+P, to taste

 

Mix together in small bowl, spread on the nearest victim item, and devour!

***

I just realized there’s no point in unpacking from this week’s travels before I head out next week.  Lovely.

Do you like Skinnygirl Margaritas?  Do you care about the inclusion of a preservative?

What’s everyone getting into this weekend?

 

Cheese, Nuttiness, and Raw ABCs

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Confession:

 

I haven’t run at all this week because I pulled something in my calf area (still not sure how).

It is what it is… but now I’m about to walk out the door for a 5K.  I probably should still be taking it easy, I know.  However I’m all registered and I reallllly want to run after a week off.  Bring on the KT Tape and call me a glutton for punishment.

*Disclaimer: I don’t think it’s a serious injury.  I’m just going to prolong the healing process if anything.  I don’t advocate being as stubborn as I am being right now.*

 

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Less controversial is the topic of peanut flour.  Particularly how fantastic it is.  I should have bought the 5lb bag.

 

In peanut sauce-form atop cottage cheese:

In the mix:

  • 1/2 C cottage cheese
  • 1/4 C raspberries
  • 1 T peanut flour, mixed with…
  • 1 T unsweetened almond milk

 

All that salty and little sweetness… it was like PBJ cottage cheese!

 

There was also a pea-nutty afternoon snack:

 Spicy Peanut Dip

  • 1 T peanut flour
  • 1 T unsweetened almond milk
  • 1/4 tsp Sriracha garlic sauce
  • 1/4 tsp ginger
  • 1/4 tsp cumin
  • pinch of salt

 

Veggie sticks will never eaten the same way.

 

Now that you know I like peanut flour in with sweet, salty, and spicy twists…

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Here’s even more than you ever wanted to know about me (borrowed from Gina @ Choosing Raw).

 

The ABC’s of Me… the raw foodie’s version (yes, I’m fully aware that I am not a raw foodist… but am a foodie and I like raw food!)

 

A) Preferred way to eat avocados: homemade guacamole… or in a smoothie.

B) Daily banana intake:  typically 1/2 in a breakfast (oats or smoothies) and half in an evening smoothie

C) Cacao or carob? Carob!

D) Durian? I’m told it’s stinky, but I haven’t had the pleasure of making it’s acquaintance.

E) Essential to start the day: Water – I start everyday with a glass of ice water and a tsp of Bragg’s Apple Cider Vinegar.

It’s good for the the *ahem* digestion.

 

F) Favorite fruit: Watermelon or peaches

G) Guru you like: I march to my own drum.

H) Healthy meal: that’s tough… I like so many things… and this should probably be raw… I made a mango-avocado gazpacho that rocked my world.

I) Ice cream base: Banana soft-serve.

J) Juice or smoothies? Smoothies!  I drink them almost daily.  With spinach, always.

K) Favorite way to eat kale: Marinated so it gets a little soft.  YUM.  This was a tasty one:

L) # of Lemons in your house right now: 2, plus a lime

M) Muscle testing: hoax or real? I’m a skeptic – hoax.

N) Nut butter: favorite kind? CHUNKY TJ’s Roasted Flax Seed Valencia Peanut Butter or homemade Spiced Almond Butter

Like bar nuts... in dip form and with fewer germs.

 

O) Organic or conventional? I make an effort to only buy organic or local produce.

P) Pickled veggies: Love them!

Q) Questions you get asked about your diet: You really put spinach in smoothies?  Ewwww!

R) Recipe you love: Keeping with the raw theme – there are so many great things made within the blogging community that it’s hard to choose!  I’m going to have to go with one of Gena’s (who I got the survey from).  I made her Cashew Cheese with Meyer Lemon and Dried Cherries and ate it like it was my j-o-b this winter.

S) Skin brushing? I have not a clue what this is.

T) Type of water you drink: Atlanta’s finest (tap).  Extra lemon.

U) Unbelievable thing that’s related to eating raw: That “high” feeling you get after a good raw meal.  And how amazing the glow is of raw foodists’ skin!

V) Vegetable you love: Spinach!  My 10-year old self is judging me right now.

W) Why did you start eating raw? I don’t eat all raw, but I do make an effort to eat a good deal of raw foods.  I think the more pure/clean we eat, the better we feel.  My energy level is signinficantly increased when I’m eating clean.

X) X-rated vegetable or fruit: X-rated?!  I have just the picture…

 

Y) Yummy food you make: Raw… Peach Cobbler Chia Pudding, Brazilian Flax Cookies, Asian-Spiced Flax Crackers,  Mexican Raw Bulgur Bowl, and – most recently – Moroccan Raw Carrot Salad

Z) Favorite use of zucchinis: Sliced into sticks and dipped into peanut butter.  Simple and delicious.

***

Time to run and then do something totally unhealthy… a food and wine festival.  😉

Do you make an effort to eat raw foods?

What are your ABCs?  Pick a couple and leave a comment!

 

Beet Sunflower Pesto

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The beat goes on…

Ok, this post isn’t about Sonny & Cher.  You can thank you later when you’re humming this song.

I made pesto!  Oil-free, vegan, purple pesto.

 

With beets.  Don’t be scared – it really is good.  I don’t even like beets and I loved it.

Why buy beets if I don’t even like them?  Because they are really good for you!

Among their long list of benefits:

  • Beets are high in nitrates, which can increase exercise endurance
  • are rich in dietary fiber, vitamins and minerals such as: Vitamin C, Niacin (B-3), Pantothenic acid (B-5), Pyridoxine (B-6), carotenoids, iron, manganese, magnesium, potassium, and folates
  • They are a source of betalains, which provide antioxidant, anti-inflammatory, and detoxification support
  • They contain two carotenoids, lutein and zeaxanthin, which are unique good for eye health
  • Betanin pigments from beets have been shown to lessen tumor cell growth and may have other anti-cancer benefits

The secret to making beets taste good is to add distinct flavors to them.  The citrus from the lemon and the sweet nuttiness from the toasted sunflower seeds did a lot to help.  Basil and garlic are, of course, is a great flavors to use in pesto.  The balsamic gave the flavor a last little push over the edge.

You could also add some goat cheese or nutritional yeast to the mix to further amp up the flavor.  Mine would have included goat cheese… but I planned poorly and used it all in my morning eggs.

For the “pasta” I improvised spiralized zucchini.  Using a cheese slicer.  Who says I don’t use all my kitchen gadgets?!

Topped with more sunflower seeds, red pepper flakes, and a tasty new French raw milk cheese: Raclette.

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Beet Sunflower Pesto (Oil-Free and Vegan)

  • 2 medium beets (I cheated used packaged, pre-cooked)
  • ~15 large basil leaves
  • 1/4 C toasted sunflower seeds
  • 1 large garlic clove
  • 2 tsp balsamic vinegar
  • Juice of 1/2 fresh lemon
  • S+P, to taste

Toast sunflower seeds on stove top (~4-5 mins).  Watch them closely and still as needed for an even toast.  

Place all ingredients in food processor and blend until smooth.

Makes about 1/2 cup.

***

I went back for seconds thirds.  It’s also good atop brussels, FYI.

Do you have a favorite non-traditional pesto?

Do you ever eat things just because you know they are beneficial?  Were you successful in making it taste good?

Raw Kale and Oyster Mushroom Salad

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This Raw Kale and Oyster Mushroom Salad has an amazingly rich texture.  The kale softens in the marinade and the creamy avocado is balanced with the unexpected crunch of sesame seeds.

This raw kale salad was fantastic with its Asian-inspired flavors and marinated Oyster mushrooms.  I must be on a ‘shoom bender.

The kale marinade is a simple one: rice vinegar, soy sauce or tamari, seasoning, sesame seeds, lime, and – the secret ingredient – avocado.  The flavors combine perfectly to make a delicious, taste-filled side.

It’s all groovy… and then you reach the most satisfying part – biting into the meaty mushrooms, filled with the juicy goodness of their marinade of soy sauce, ginger, and sesame oil.

Added Bonus: the lime keeps the avocado fresh enough to eat the salad for lunch the following day!

Raw Marinated Kale and Oyster Mushroom Salad

For the kale:

  • 1 T rice wine vinegar
  • 2/3 tsp soy sauce (or tamari)
  • 1 tsp Bragg’s Sea Kelp Delight (or other herb-y seasoning)
  • 1/2 tsp red pepper flakes
  • 1 T white sesame seeds
  • Juice from 1/2 lime
  • 1 small avocado, mashed
  • S+P, to taste
  • 1/2 bunch of kale, roughly chopped with stems removed

For the Mushrooms:

  • 1 tsp soy sauce (or tamari)
  • 1 tsp freshly grated ginger
  • 1/4 tsp sesame oil
  • ~10 oyster mushrooms

To prepare the kale: Mix all ingredients except the kale in a large bowl.  Add kale and massage into marinade until well-combined.

To prepare the mushrooms: Mix together all ingredients except the mushrooms.  Add mushrooms, tossing until coated.  There will not be any marinade to spare.  Not to worry – the ‘shrooms will “juice” as they marinate.

For at least one hour, allow each mixture to marinate.

Toss to combine just before serving and enjoy!

Makes 4 servings (as sides).

***

I made this to go with the baked Chili Nutty Tofu (as seen in yesterday’s WIAW post).

Do you ever make raw meals?

What is your favorte Asian-inspired dish?

Coconut Milk Greek Yogurt + WIAW

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Jen’s WIAW is becoming my favorite weekly feature.

 

 

I get SO many great ideas reading other people’s posts!  Head over Peas & Crayons to check them out.

 

Breakfast

I was fortunate enough to receive samples of the new So Delicious Greek-style yogurt.  The flavors include blueberry, raspberry, chocolate, and plain.  Made with coconut milk, the Greek-sytle yogurt is VEGAN.

 

The nutritional information overall is good.  The fiber contect is awesome – 8g!  For those who prefer flavored yogurt, it only has 11g of sugar.  That’s a lot for my taste, but it is pretty low compared to others on the market.  It also have a ton of Calcium, Vitamin D, Vitamin B12, and Magnesium.

Admittedly, I was a bit disappointed with protein.  One of the reasons I love Greek yogurt so much is the high protein content.  This coconut version only contains 2g.

 

I tried the blueberry version first.  While I did like it… it was very different than Greek yogurt.  The texture wasn’t as creamy and it didn’t have the tartness.

Recognizing that this may be a plus for some of you (especially if you don’t like/have never had Greek yogurt), I like the “real” thing better.

 

Had I tried it expecting a traditional yogurt, I would have been happier.  I think it’s better than “regular” yogurt!  (Disclaimer: I don’t like regular yogurt.)

 

I gave it some more “oomph” with my new love: Peanut Flour.  Why didn’t you guys beat me over the head to order this sooner?!  It’s life-changing!!!

 

It’s incredible.  Just add a little liquid and salt and you have a protein and fiber-rich peanut butter substance with less fat.  Did I mention it’s also gluten-free?!  I cannot wait to make pancakes and cookies with this.

I’m not sharing – order your own here: Protein Peanut Flour (woo hoo for this hometown Georgia company!)

From a galaxy far, far away...

 

PBJ Vegan Yogurt Deliciousness

  • 2 T Peanut flour
  • 2 T So Delicious unsweetened vanilla coconut milk
  • Pinch of salt
  • 1 container So Delicious Blueberry Greek-style yogurt

 

In small bowl, mix together first 3 ingredients to form a peanut butter-like substance.  Swirl in yogurt.  Inhale bowl of deliciousness.

 

 

Lunch

Moroccan Carrot Salad is even better a day or 2 later!  I made some extra so I could eat it through0ut the week and I thoroughly enjoyed it in a wrap today.  I used a Rudi’s spelt tortilla and stuffed it with hummus, carrot salad, cucumber, celery, spinach, and green pepper.

With lots of water throughout the day in my Georgia Tech glass.  (16 days until the beginning of the GT football season!!!)

Insert 4 mile, music-less run here.  Silly Shuffle was out of juice. 🙁

Do you see that sweat?!  It was so flipping hot.  No music.  630pm.  I think I ran fast just to get ‘er done.

I fantasized thought about dinner the WHOLE way.

Dinner

More carrots!  This time with Shirataki tofu noodles and peanut sauce (yes, more peanut flour!).

Tomorrow you get more details on this!  This post is getting loooong… it was a fantastic throw-together-meal.  You should check back.  Everybody’s doing it.

Snacks

I cannot believe I FORGOT to take a pic of my snack today.

 

Pinkberry yogurt.  Sheer deliciousness.  I got the watermelon (only in stores until August 19th!) with mango and toasted almonds on top.

I also sampled the Salted Caramel.  It was good, but I prefer yogurts in fruity flavors.  “Dessert” flavors (like chocolate and caramel) are reserved for ice cream treats.  Clearly I don’t mind a fruity tart!  (That’s what she said.)

 

My nighttime snack doubled as dessert – a chocolate-peanut butter protein shake.  With spinach, of course.

Almost forgot the pic.  Lucky me – I was chatting with the famous Jen while drinking it and remembered just in time.

In my shake:

  • 1 scoop chocolate casein protein powder
  • 1/2 C spinach (I ran out!)
  • 1/2 C unsweetened vanilla almond milk
  • 1 T crunchy peanut butter
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • Pinch of guar gum (helps to make the texture more shake-like)
  • Ice + Water, to taste

***

I have dinner plans tonight and it’s making the day dragggggg.

Do you have dessert preferences in terms of what you like fruity vs. chocolate-y?

What is the best thing you’ve eaten so far this week?

 

Moroccan Raw Carrot Salad

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Feast Noir.

You have heard of a flash mob, right?  Feast Noir is similar, except instead of breaking out into song and dance the mob of people break out into dinner.

Literally.  We all dressed in black and lined up in the parking area of a mixed-use development in town.

At 7 pm, we all filed to the center of the area, set up dinner in pre-assigned groups of 8, and dined.

My friend and I were concerned that it wouldn’t go off as smoothly as one would hope.  It was surprisingly well-organized.

People got really into it – so going so far as to bring black foods, candles, and even sparklers! Overachievers.

Our table of 8 had been good about coordinating but our table head didn’t show up, which meant we didn’t have plates or a TABLE.  The 5 of us who did show made the best of it and set up on an outdoor stage area.

There was certainly no shortage of food!

As long as we have a cheese plate, we will survive.

Hummus courtesy of a “table”-mate

My appetizer plate, complete with homemade bread from another diner.

I volunteered to bring a veggie side and dessert.  (Desserts – yes, plural – coming tomorrow!)  

A vegan Moroccan raw carrot salad had caught my eye on Epicurious months ago.  Feast Noir seemed to be the perfect time to try out my own interpretation of the recipe.  Naturally, I added a little more garlic, heat, and Mexican-influence.

One of the changes I made was to use orange in the recipe.  It was an excellent decision because I think that bit of sweet citrus brought out all of the other flavors and made this dish something special.

I love when something I make turns out better than expected!  Corinne even admitted she was surprised… I’m not sure how to take that.

Moroccan Carrot Salad

  • 10 oz carrots, coarsely grated (I cheated with store-bought)
  • 3 T grapeseed oil
  • Juice + zest from 1/2 fresh lime
  • Juice + zest from 1/2 small orange
  • 1/4 C cilantro
  • 1 clove garlic, mashed
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 tsp garlic sriracha
  • S+P, to taste

Mix all ingredients (except carrots) in small bowl.  Adjust flavors as needed.  Add carrots to a large bowl, adding mixture in part to coating completely (you may have some vinaigrette leftover, depending on your taste).

Refrigerate for at least two hours or up to 2 days, allowing flavors to meld.

Serves 4 as a side.

***

We were successful in getting the skeleton of the Italia trip planned!  I’m beyond excited. 🙂

How was your weekend?  

Did you try/do anything interesting?

 

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