Take my hand and we'll make it - I swear...

A simple summer meal today, tuna sliders with a poppy seed slaw followed by vanilla custard popsicles for dessert. Canned tuna has so many uses, I prefer Italian tuna packed in olive oil (I think the quality is higher). These tuna patties are packed with flavor and have a crispy outside from the panko crust. The poppy seed slaw that tops the sliders carries bright and light flavors from Dijon, lime, and fresh parsley. These are simple, and come together quickly. The patties are moist and do not need much more than the slaw, but you could put a little mayo on the buns if desired (even add in some capers and lemon juice for a tarter taste). I have also included another addition to my popsicle experiments, this time vanilla bean custard. These were sweet, creamy, and delicious a perfect followup to the tuna sliders. 

poppy seed slaw

1 small red cabbage, shredded

1 1/2 tablespoons (raw) sugar

sea salt

1 tablespoon poppy seeds

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 fresh lime, juiced

freshly ground black pepper

1/4 cup minced fresh parsley

Toss the shredded red cabbage, 1 tablespoon of sugar, and 1/2 teaspoon of sea salt in a large bowl. Cover and refrigerate for 30 minutes, allowing it to brine.

Combine the poppy seeds, mayonnaise, Dijon mustard, lime juice, 1/2 tablespoon sugar, 1/4 teaspoon of sea salt, and lots of freshly ground black pepper in a jar. Close the jar and shake until it’s well mixed (or stir well if you can’t find the lid). Pour the dressing over the slaw and add parsley. Toss everything to combine. Keep slaw in the fridge until the tuna patties are ready.

crispy tuna sliders

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

1 fresh red chile pepper, minced

1 rib celery, minced

1/4 teaspoon cayenne pepper

1 egg

1 tablespoon heavy cream

1 tablespoon Dijon mustard

3 green onions, finely sliced

1/4 cup of minced fresh parsley

4 cans of tuna ( I used Italian tuna packed in olive oil), drained

1/3 cup panko breadcrumbs

2 tablespoons all-purpose flour

canola oil

8 slider buns

Heat the olive oil in a large pan over medium heat. Add the garlic, red chile pepper, rib of celery, cayenne pepper, 1/4 teaspoon of salt, and freshly ground black pepper to taste. Cook for 3 minutes, stirring frequently so the garlic won’t burn. Take the pan off the heat and let the garlic mixture cool for about 10 minutes.

Whisk together the egg, cream, Dijon mustard, green onions, 1/4 cup of fresh parsley, the garlic mixture, and a pinch each of sea salt and black pepper in a large bowl. Fold in the tuna and breadcrumbs.

Lightly flour your hands and shape about 1/4 cup of tuna mixture into a patty. Repeat with the rest of the tuna mixture. Dredge the patties in flour before putting them in the freezer for 10 minutes to firm up.

Heat 1/2 inch of oil over medium-high heat in a large pan, and fry the tuna patties for 3 to 5 minutes or until golden brown. Drain the patties on paper towels.

Place each tuna patty on a slider bun and top with slaw to serve.

Note: I halved this recipe, using a whole egg and 1 fat garlic clove for the tuna patty mixture, and everything turned out deliciously. Regular breadcrumbs instead of panko would work, too.

Vanilla Bean Frozen Custard Pops

2 cups  whole milk, divided 

1 1/2 Tbsp cornstarch

1 large egg plus 3 large egg yolks

3/4 cup sugar

pinch of salt

1/2 vanilla bean, split in half lengthwise

In a heavy saucepan, combine 1 1/2 cups milk and the cornstarch.  Bring to a boil over med-high heat and cook, stirring occasionally, until the mixture has thickened, ~ 7 to 10 minutes.  Meanwhile, in a bowl, whisk together the last 1/2 cup of milk, the whole egg and the yolks, sugar and salt.  Using a knife, scrape the seeds from the vanilla bean halves into the bowl and then add the halves.  Stirring constantly, add the egg mixture to the thickened milk mixture.  Cook, whisking constantly, over med-high heat until the mixture returns to a boil.  Remove from heat.

Pour the custard through a sieve into a bowl, then cool over an ice bath.

If using conventional ice pop molds, divide the mixture among the molds.  Cover and freeze until solid, at least 6 hours and up to 3 days.  If using sticks, insert them into the molds when they are part frozen, about 1 hour.  Then continue to freeze until solid, about 5 more hours.

Until tomorrow...Peace.

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Don't criticize what you can't understand...

Today I have a whirlwind of flavors for you, think twice baked potato (only in a roasted poblano pepper) nestled into a chipotle enhanced veggie mixture topped with marinated chipotle lime shrimp. This is a real winner in my book. What a perfect recipe for any left over mashed potatoes. They will not even seem like baked potatoes after you fold in fresh corn, zucchini, cheese, cilantro and cumin. It also is a dish that comes together rather quickly. The poblano pepper is rather mild, but still carries a deep flavor. You are able to pick up on hints of heat through the chipotle veggies and shrimp, followed by sweet notes from the corn. This would be an excellent meal to entertain with, as it would be pleasing to many palates. 

4 poblano peppers

2 large potatoes mashed ( I added roasted garlic)

fresh corn kernels (from 2 ears of corn)

1 small zucchini, diced

1 ½ cups shredded Mexican-blend cheese

¼ cup fresh cilantro, chopped

¼ t. ground cumin

2 large fresh tomatoes, diced (or 2 15 oz. cans fire-roasted tomatoes)

½ medium white onion, diced

1 chipotle pepper, minced

2 T adobo sauce, divided (from can of chipotle peppers)

¾ t kosher salt

3 garlic cloves, crushed

juice of 1 lime

2 T. olive oil

24 large shrimp, peeled and deveined (approx. 1 pound)

1. Preheat oven to 400 F.
2. Cut peppers in half lengthwise. Remove seeds and veins; set aside.
3. In a medium mixing bowl, combine potatoes, corn, zucchini, ½ cup of the cheese, cilantro and cumin. Spoon potato mixture evenly into the peppers (mixture should mound high, not be flush with peppers). Set aside.
4. In a separate bowl, mix together tomatoes, white onion, 1 T of adobo sauce and salt. Place mixture into bottom of 13×9 baking dish. Nestle filled peppers into mixture.
5. Combine garlic cloves, lime juice, remaining 1 T adobo sauce and olive oil in a large, resealable plastic bag or shallow baking dish. Add shrimp, toss to coat and place in refrigerator.
6. Place peppers in oven and bake for 30 minutes. Remove from oven, sprinkle peppers with remaining shredded cheese and place back in oven for 10 minutes, or until cheese is melted and lightly browned.
7. Meanwhile, remove shrimp from refrigerator. Drain excess liquid and place shrimp onto sheet pan. Roast shrimp alongside peppers for approximately 5 minutes or until shrimp are cooked through (you can time this so both peppers and shrimp are removed from the oven at the same time).
8. Place one stuffed pepper onto plate, top with some tomato mixture from bottom of pan and about 5-6  shrimp. Garnish with fresh chopped cilantro, if desired.

Until tomorrow...Peace.

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Listen to the music of the moment people, dance and sing...

This Fourth of July I wanted to prepare something slightly more special than the typical hamburgers and hot dogs (not that there is anything wrong with those delicious bites). I have been contemplating the idea, and simply could not make a decision... until I was gifted with two large live lobsters. Not knowing our schedule for the day I went ahead and cooked them yesterday, and removed all the meat from the shells. Today I settled on lobster rolls (this was a portable decision for a picnic to the beach fireworks), only I made a vinaigrette instead of the traditional mayonnaise. I kept the ingredients very simple as I hoped for the focus to stay on the sweet lobster. The lobster went on garlic butter grilled hot dog buns. Simple, decadent, and mouthwatering. Grilled corn on the cob with jalapeno lime butter (yes, I had to sneak spice in somewhere) was the side dish for this holiday meal. The two lobsters (they were big guys) gave us enough for four fully packed rolls.

Ingredients:

2 live lobsters ( or more for more rolls, this could serve 3 or 2 hungry people)

3 T fresh lemon juice

1/3 C extra-virgin olive oil

1/3 C thinly sliced scallions

1/4 C finely chopped peeled celery

1/4 C chopped flat-leaf parsley

1/2 stick unsalted butter

3 garlic cloves, smashed

4 hot dog buns, preferably top-split

lemon wedges

Directions:

Prepare grill for direct-heat cooking over medium-high heat. 

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8-9 min from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled.  Remove meat from claws, joints, and tails. ( I saved the shells and all extras to make stock!!) Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

Fill buns with lobster.

1 jalapeno pepper

Cooking spray 

7  t unsalted butter, softened

1 t grated lime rind

2 t honey

1/4 t salt

6 ears shucked corn

Preheat grill to medium-high heat.Place jalapeno on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.

Place jalapeno in a small  bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeno in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeno. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.

Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeno butter.

Until tomorrow...Peace.

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So baby have you heard my single?...

Today a different and delicious soup for you. Leek, fennel, and smoked salmon are the key players. You prepare a chowder comprised of leeks, potato and fennel, and then salty smoked salmon tops the soup along with fresh chives. If smoked salmon is not your cup of tea you could use smoked trout, or even seasoned boiled shrimp. This accompanied by a fresh spring salad would serve as an delightful summer dinner. This is also an excellent soup to package for the freezer, just place the seafood on before serving. Hearty and satisfying.  

2 T butter
2 large leeks, halved lengthwise, rinsed well, and sliced into half-moons
2 fennel bulbs, sliced (I cut mine in quarters lengthwise, then cut each quarter in half lengthwise, then sliced crosswise)
5 C vegetable broth1 fresh bay leaf (dried would work as well)
2 large potatoes, peeled and cubed 
1 bunch scallions, sliced (white and light green parts only)
3 C milk 
1/2 C all-purpose flour
Salt and pepper
1/2 pound smoked salmon, separated into small chunks Chives, chopped, for garnish

Melt the butter in a large soup pot over medium heat.  Add the leeks and fennel, sprinkle with salt, and cover the pot.  Cook, stirring occasionally, until the leeks and fennel are tender, 10-12 minutes.  Add the broth and bay leaf.  Increase the heat to high and bring the pot to a boil.  Add the potatoes and scallions to the pot.  Bring the soup back to a simmer, reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are tender, about 15-20 minutes.

In a large bowl, whisk the milk, flour, 1/4 teaspoon salt and 1/8 teaspoon pepper until smooth.  Add the milk mixture to the pot of soup.  Increase the heat to high and stir the soup until it boils and thickens.  Add more salt and pepper to taste.

Serve each bowl of soup topped with chunks of smoked salmon and sprinkle with chives.

Until tomorrow...Peace.

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Did you know that you could be wrong and swear you're right...

I am attending a going away party this weekend, and want to take a dish. I imagine there will be many bite sized appetizers, so naturally I want to take something different. I was not sure if this idea would work, so I wanted to try it out prior to the occasion. Mini tacos, made from fried wonton wrappers. They are a perfect bite. They were not not only delicious but fun. I am sure I will be using this idea again for parties. The small package delivered a massive crunch full of flavor. I chose to stuff mine with seafood, some fish some shrimp simply because it is so available. I have full confidence that they will be a hit Sunday.

There are two ways you can make your wonton shells. One is by folding the wrappers over the oven rack and baking until stiff.  The other way allows for a crispier, more airy shell but takes time. I placed the wonton wrapper in hot vegetable oil flat...then as soon as it starts to fry and get the air bubbles, I folded it over with a fork, holding it up slightly so that it would have the opening for the stuffing.

I stuffed mine half with shrimp and half with fish. Then all the normal taco toppings. 

Until tomorrow...Peace.

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There's a place a Gemini Dream...

Back again with my love for the sandwich. I was once told..." Don't eat a po'boy it will kill you". I am not compliant when it comes to food dictation therefore I went ahead and ate one in New Orleans, I was sold (and needless to say I am still alive). My version is not the typical, as it is not fried shrimp. I love all things buffalo flavored so I chose to attempt a buffalo style po'boy...BIG HIT. This was actually easier than frying the shrimp, and there was much more flavor. This po'boy would be a wonderful addition to any summer party...in fact your guests may not want to leave. 

1 lb deveined shrimp

1/3 C hot sauce (of your choice)

4 large hoagie rolls, sub rolls or French bread

1-2 T olive oil for drizzling

1/4 t onion powder

1/4 t garlic powder

1-2 C baby arugula for dressing

1/2 C chopped celery

1 C fresh tomatoes, chopped (about 1 medium tomato)

1-2 T fresh parsley, chopped

Blue cheese crumbles for topping

Blue cheese dressing

Salt and Pepper to taste

If using skewers, soak skewers in water for 30 minutes to prevent them from burning.

Preheat grill on medium-high heat. Spray with non stick grill cooking spray to prevent sticking.

Place shrimp on skewers and brush with hot sauce or toss with sauce if using a grill basket, reserving about 2 tablespoons.

Slice rolls, drizzle with olive oil and sprinkle with onion powder and garlic powder. Set aside.

Grill shrimp until cooked, about 4-5 minutes per side.

Remove shrimp from skewers or basket and place in bowl. Toss with reserved sauce.

Reduce heat to low, place rolls cut side down on grill and toast for just 1-2 minutes until lightly toasted.

Spread a little blue cheese dressing on toasted rolls. Dress with baby arugula, topped with shrimp, celery, tomatoes. Garnish with blue cheese crumbles and chopped parsley.

If you don't like blue cheese, you can substitute for a light ranch or ranch dressing.

Until tomorrow...Peace.

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I've been through the desert on a horse with no name...

My apologizes for the lack of attention I have given my blog this past week. I had to make a trip to West Virginia, and it cut into my writing time. Now that I am home in Florida, fish was the first thing on the menu. I found beautiful red snapper fillets at the local market, but feel free to substitute any firm white fish of your choice. I then marinated them in a combination of mustard, tarragon, and lemon before enveloping them in puff pastry. Under the puff pastry lay basil leaves and toasted almonds for an additional surprise for your taste buds. These come together quickly, and I think they would make a wonderful brunch or luncheon option. A large mixed green salad tossed with a light Dijon vinaigrette was the only needed accompaniment.



1 package of frozen puff pastry

6 fillets of firm white fish such as red snapper, cod, halibut

1/4 C toasted almond slices

2 egg yolks plus 1 TBSP milk, slightly beaten

1 T olive oil (I used lemon infused)

basil leaves

lemon slices

Marinade:

5 T Dijon mustard (I added 1 T lemon juice and 2 T chopped fresh tarragon)

3 T lemon juice

3 T olive oil

1 t jalapeno juice

1 t brown sugar

2 T white grape juice

1/4 t horseradish

1/4 t salt

1 t freshly cracked black pepper

1 t paprika

1/2 tsp garlic powder

Directions:

Combine all marinade ingredients in a large glass bowl or large Ziploc bag. Place the fish in the marinade, toss to coat each fish evenly and cover. Allow to marinate in the refrigerator for at least 3 hours or longer.

30 minutes prior to baking allow the puff pastry sheets to come to room temperature. As you set the pastry out go ahead and break each sheet into 3 pieces for a total of 6 puff pastry strips. You will notice when you remove the pastry from the box that it is already folded into 3 parts so this should be fairly easy to break apart. Once thawed and ready to bake remove the fish from the refrigerator.

Pat off excess marinade from each fillet (this is important as if you leave too much marinade on the fish the puff pastry will be soggy) and place in the center of each puff pastry strip. Lay two basil leaves on top of the fish, sprinkle a few almonds and enclose the puff pastry around it. Sealing it with your fingers at the seam by pinching it together. Mix together the egg wash and oil and brush the tops of the puff pastry. Bake at 425 for 15 minutes-20 minutes until the puff pastry is nice and golden brown. Optional: With 5 minutes remaining in the baking time place a nice juicy slice of lemon on top of each puff pastry.

Until tomorrow...Peace.

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There are many things I would like to say to you, but I don't know how...

Living in Florida I am blessed to have beautiful and fresh seafood available. Little neck clams are on the menu today, but not in the normal fashion. I dry cooked them on the grill, then topped them with grilled zucchini and tomatoes tossed in a simple vinaigrette married with fresh mint. This dry cooking method allows the clams to stay tender while retaining flavor. The fresh mint added a brightness that was unexpected but delightful. These were simply excellent with a large piece of crusty garlic bread, but I would imagine they would be enticing over angel hair pasta as well. 

12-16 little neck clams

1 tomato, diced

1 zucchini

2 garlic cloves minced

1 T fresh mint chopped

3 T olive oil (for vinaigrette)

1 T white balsamic vinegar

Slice zucchini long wise into 1/8 in slices, grill until tender. Place clams on oiled grill, and allow them to open. Once opened remove from heat. Dice grilled zucchini, add to tomatoes, garlic, mint, olive oil and vinegar. Place mixture inside of cooked clams.

Until tomorrow...Peace.

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Ooh child things are gonna get easier...

I do not crave many things, but every now and again I crave mussels. My preferred cooking method for these delights is the traditional Spanish method. In Spain, they are consumed mostly steam cooked, sometimes boiling white wine, onion and herbs, and served with the remaining water and some lemon. I chose to season them with fresh parsley, fresh thyme, and the juice of one orange. The orange gave a unique and sweet citrus addition. The only accompaniment needed was a warm baguette and lemon wedges. These are delicious warm, but may also be served at room temperature.

Often people attempt to live their lives backwards; they try to have more things, or more money, in order to do more of what they want, so they will be happier. The way it actually works is the reverse. You must first be who you really are, then do what you need to do, in order to have what you want.

~Margaret Young

2 lbs mussels, cleaned

3 garlic cloves minced

3 shallots sliced

1 14 oz can diced tomatoes

1/2 C chopped fresh parsley

1 T chopped fresh thyme

1 t black pepper

2 C white grape juice (or white wine)

juice of 1 orange

1 lemon cut into wedges

In a large stockpot saute garlic and shallots in olive oil. Add tomatoes and grape juice, bring to a slow boil. Add in mussels, cover and cook 3-4 minutes until mussels have opened. Remove from heat, stir in herbs, pepper, and orange juice. Serve in a bowl with juices and lemon wedges.

Until tomorrow...Peace.

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I'm a lucky man to count on both hands the one's that I love, some just have one...

Today, a classic with a twist (or course), the shrimp cocktail. It is said to have originated in Great Britain, and was traditionally served with a mayonnaise and tomato based cocktail sauce. Later Americans adapted the cocktail sauce we are familiar with, ketchup and horseradish. I have enjoyed shrimp cocktails since I was a child. For my shrimp cocktail I marinated them briefly in an orange chipotle sauce prior to placing them on the grill. This added a nice bright bite. I then chilled them as with a conventional shrimp cocktail. I have included a recipe for a spicy citrus cocktail sauce. I served this cocktail with basic garlic hassleback potatoes (recipe below), and a wedge salad with fresh ranch dressing. This meal comes together quickly, and is excellent for a warm evening, date night, or cocktail party. 

Grilled Shrimp Cocktail with Chipotle Orange Cocktail Sauce

1 lb jumbo shrimp, peeled and deveined

3 T chopped fresh cilantro or parsley

2 garlic cloves, minced

1 t minced canned chipotle chile in adobo, plus 1 to 2 t adobo sauce from the jar or can

Coarse salt (kosher or sea) and cracked black pepper

2 T olive oil

2 T fresh lime juice

Cocktail Sauce

1 C ketchup

6 T fresh orange juice

2 T fresh lime juice

1 T Worcestershire sauce

1 to 2 chipotle chilies, minced, plus 1 to 2 teaspoons can juices

1 T prepared horseradish

Salt and freshly ground black pepper

3 T diced white onion

6 sprigs fresh cilantro

lime wedges for serving

Place the shrimp, cilantro or parsley, garlic, minced chipotle with juices, salt and pepper in a mixing bowl and toss to mix. Stir in the oil and lime juice and let marinate for 30 minutes.

Meanwhile, place the ingredients for the cocktail sauce in a mixing bowl and whisk to mix. Correct the seasoning, adding salt or lime juice to taste.

Set up your grill for direct grilling and preheat to high. Thread the shrimp onto skewers. I suggest grilling on foil with holes poked in it, or on a grill pan. Grill the shrimp until cooked through, about 2 minutes per side.

 Place a bowl of sauce on the plate and top with a sprinkling of onion and cilantro sprig. The shrimp can be served hot or cold.

Hasselback Potatoes

3 medium-sized potatoes, scrubbed clean

3 cloves garlic, very thinly sliced

1 T olive oil

2 T cold unsalted butter, cut into little pieces

Kosher salt

freshly ground black pepper

blue cheese optional

Preheat oven to 425 degrees. Put the potatoes down on a cutting board, flat side down (if you need to take a tiny slice off the bottom of the potato so it'll lay flat, go ahead and do that). Starting at one end of the potato, very carefully slice into the potato, almost all the way through, small intervals. Insert garlic slices and tiny bits of butter between the slits.

Put the potatoes on a baking sheet, and drizzle 1 tsp olive oil over each potato. Sprinkle each potato lightly with salt and pepper.

Bake for about 40 minutes, until the tops of the potatoes are browned and crisp and the potato is soft when poked with a fork at the bottom. Serve immediately. If using blue cheese sprinkle on before serving.

Until tomorrow...Peace.

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Many times I've gazed along the open road...

Today I am bringing you salmon. A thin glaze of honey mustard, abundant amounts of fresh dill and sliced lemons were the only elements needed to transform this fish into a true delight. As you are aware of my sandwich obsession, I enveloped the salmon into a pita with fresh veggies and an herb yogurt sauce. This fish could certainly be eaten alone, or alongside a lemon rice pilaf. This is a wonderful light spring dinner, and there are countless options for the fish with this delicious glaze. I also had thoughts of placing the baked fish on a bed of fresh greens with a light lemon vinaigrette.

For the salmon:

salmon fillet

fresh dill

1 lemon sliced

3 T prepared honey mustard (I used a variety for sandwiches)

salt and pepper 

olive oil

Drizzle salmon with olive oil. Season with salt and pepper, brush on honey mustard, sprinkle dill and lemons. Bake at 350 until fish is opaque.

For the yogurt sauce:

1 C Greek yogurt

2 T lemon juice

1 T fresh dill

1 T fresh thyme

1 T Tabasco

2 T finely chopped dill pickles

salt and pepper

Combine all ingredients and chill.

Until tomorrow...Peace.

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You're the poet in my heart...

Indian cuisine consists of countless regional cuisines which date back thousands of years. It also varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent. Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with the Mongols and the British, making it a unique blend of some various cuisines. The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean. Today I present curry shrimp which is loaded with flavor and spice. The sauce's base consists of tomatoes, and an array spices. It is finished with a touch of cream, depending on the intensity of heat that is desired. Simple basmati rice is all that is needed to complete the dish.  

Curry Shrimp

1 lb peeled and deveined shrimp

1 14 oz can tomatoes

1 small onion diced

1 red chili diced

2 T fenugreek

2 cardamom pods, cracked

1 cinnamon stick

1 t coriander

1 t cumin

1 T turmeric

1 t cayenne

heavy cream

Saute onion, pepper, and feugreek until soft. Add additional spices and saute until fragrant 1-2 minutes. Add tomatoes and shrimp. Cover and cook until shrimp are pink, about 5 minutes (depending on the size of your shrimp). Finish with a dash of cream, or more if you would like to tone down the heat intensity.

Cook basmati rice according to package, add in 1 bay leaf while cooking.

 

 

 

Until tomorrow...Peace

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