Sunday, January 25, 2015

Liebster Award Nomination

Foodies and Friends,

I've been humbly nominated for a Liebster Award. This would be the second time I've been nominated, the first being back in 2012. I want to extend a very special THANK YOU to  Elle from Elle oh Elle for the nomination.

This award goes to bloggers with less than 200 followers, and the nominations come from bloggers just like you! In order to accept the award, you must answer 11 questions and then nominate 10 more blogs. Share the love, and again, I thank you for this nomination!

  • How long have you been blogging? 
I have been blogging since 2011. It's my passion, and I hope to continue on for many years to come!

  • What is your favorite topic to blog about?

Well, considering that my blog is all about recipe, I would have to say food!

  • What is your favorite thing to do?

I love reading, writing fiction stories, playing with my 7 month old son, and working. 

  • One article of clothing you couldn't live without?

I could not live without my scarves. Most are handmade from my darling older sister, while others were gifted to me from dear friends for the holidays.

  • If you had one call in jail who would it be to?

Well, I'd hope that I wouldn't spend any time in jail, but if I was and had to make one call, it would be to my husband.

  • Least favorite food?

Lima beans... Or maybe mushrooms. I'm sure they're tied in my book.

  • Favorite season?

Winter! I love bundling up and wearing lots of layers and the scarves I listed above.

  • Cats or Dogs?

Both. I don't discriminate against animals.

  • Where do you hope your blog will be in a year?

Honestly, I hope my blog will have more followers, as well as some form of recognition out there in the universe! 

  • Where is your favorite place to write?

I love writing at the dining room table. It's the perfect height for my short stature so I'm not hunched over like Quasimodo.

  • If you could travel anywhere where would you go?

I would go all over. I have wanderlust. I love traveling, but if I had to choose, I would choose Italy!



The Abbotts - The Abbott Adventures

The Hugies - The Hugie Happenings


11 Questions:

  • How long have you been a blogger?
  • If you could choose 1 post from your blog to brag about, which would it be? (Feel free to link it)
  • What is your favorite season, and why?
  • What influenced your decision to start blogging?
  • What is the first thing you think of when you wake up in the morning?
  • Is the glass half-empty or half-full?
  • Have you ever won a trophy?
  • Do you have a favorite food?
  • If you could have any job/career, what would you choose?
  • Name something you're proud of. Why?
  • What is your favorite thing about your blog?

Now go nominate some other wonderful blogs! Love to you all, and happy blogging!


Spicy Chicken Empanadas

Good evening foodies! It's been a very long week chock full of homework, errands, and anxiety. Nothing calms my anxiety more than comfort food, and honestly, there's nothing more comforting than Mexican food. I personally feel that empanadas are a perfect comfort food. They are little folded and stuffed pastries. They are usually fried, but they could also be baked. There are far too many variations to list (almost every country has their own variation), but today we will be sticking with a traditional Mexican variation. I'm eager to share this recipe with y'all, so grab your aprons and vamonos a la cocina!

Empanada Dough

You will need:

  • 2 cups all purpose flour
  • 1 stick of unsalted butter, frozen, cubed
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 to 5 tablespoons milk
  • 1 egg, lightly whisked

  1. Combine the flour, baking powder and salt. 
  2. In a food processor pulse the flour with the cold butter until you get a crumbly mixture. 
  3. Transfer to a bowl. 
  4. Add the egg and milk and knead in to form a sort of dough. 
  5. Dump the dough onto a lightly floured surface and bring together into a ball. 
  6. Pat into a circle of 1-inch thickness, wrap and refrigerate for at least 30 minutes.


Spicy Chicken Empanadas
Yields 15

You will need:

  • 1 onion, diced fine
  • 2 cloves of garlic, minced
  • 2 cups cooked chicken, shredded
  • 2 chipotle peppers in adobo sauce, minced + 1 tablespoon adobo sauce
  • 1 teaspoon cumin powder
  • 1 egg separated
  • 1/4 cup grated cheese
  • 2 to 3 tablespoons chopped coriander
  • 2 tablespoons oil
  • salt and pepper to taste
  • Empanada Dough

  1. Heat the oil in a heavy bottomed pan. 
  2. Saute the onions and garlic until translucent. 
  3. Add the chicken, chopped peppers, adobo sauce and cumin and toss to coat. 
  4. Cook for a few minutes. If it gets too dry, add water to get the right consistency. 
  5. Remove from heat and cool to room temperature. 
  6. Mix the cheese and coriander into the chicken mixture.
  7. Remove the dough from the fridge and roll out to 1/8 inch thickness. 
  8. Cut out 4-inch rounds. 
  9. Place about a tablespoon of the filling a bit off center and spread to the edges leaving a 1/4-inch border. 
  10. Brush the border with egg whites. 
  11. Fold the dough over the filling and press the edges to seal. 
  12. You can use a fork to make groove marks on the edges.
  13. Freeze the filled empanadas for 10 to 15 minutes. 
  14. Preheat oven to 400 degrees and baked the empanadas for 20 to 25 minutes until golden brown and flaky. 
  15. Cool for just a few minutes and serve immediately.

Thank you  for joining me this week! I'll be back as soon as I can with another delicious recipe. Have a great week, and happy blogging to you all!


Saturday, January 17, 2015

Coconut Chicken Tenders and Lemon Herb Roasted Potatoes

Good evening foodies and friends! Tonight, we will be making a complete dinner -- Yes, a complete dinner, sides and all. When I saw these recipes, I instantly thought of my baby sister, and the young woman I work for. Both of these lovely ladies enjoy coconut, probably more than I even know about. I really love coconut as well, so this dinner just kind of fell together. Now if you were to go ask anyone who knows me, I'm a meat and potatoes kinda gal. I'm of Irish descent, so it's second nature to me to have these things in my life. Before we begin, I must preface by stating that you should probably start with the potatoes before the chicken. They take a bit longer to cook than the chicken, but to each their own. I hope you all enjoy this meal, and I will meet you in the kitchen!

Lemon Herb Roasted Potatoes
Yields 4 to 6 Servings

You will need:

  • 6 to 8 large sized russet potatoes, peeled and cut into 2-inch chunks
  • Juice of one lemon
  • 1/4 to 1/3 cup olive oil 
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1.5 tablespoons dried oregano, thyme and rosemary
  • 1 whole garlic bulb broken into 4 pieces


  1. Parboil the potatoes in salted water for about 3 to 4 minutes, no longer.
  2. Meanwhile in a 375 degree oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. 
  3. After parboiling, drain the potatoes and let them stand for 5 minutes. 
  4. Toss the potatoes with the lemon juice.
  5. Add the salt, pepper, herbs, garlic cloves and olive oil.
  6. Transfer the seasoned potatoes, garlic and oil to the hot baking pan. 
  7. Roast the potatoes for about 60 to 75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
  8. Serve and enjoy!


Coconut Chicken Tenders
Yields 6 Servings

You will need:

  • 1 cup vegetable oil
  • 2 pounds boneless, skinless chicken breasts, cut into strips
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 1 teaspoon soy sauce
  • 1 teaspoon Sriracha
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1.5 cups Original Bisquick™ mix
  • 1 cup shredded sweetened coconut
  • 2 tablespoons chopped fresh cilantro leaves


  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Season chicken with salt and pepper, to taste.
  3. In a large bowl, whisk together eggs, soy sauce, Sriracha, garlic powder, ginger and 2 tablespoons water. 
  4. In another large bowl, combine Bisquick mix and coconut.
  5. Working one at a time, dip chicken into egg mixture, then dredge in Bisquick mixture, pressing to coat.
  6. Working in batches, add chicken to the skillet, 3 or 4 at a time. 
  7. Cook until evenly golden and crispy, about 3 to 4 minutes on each side. 
  8. Transfer to a paper towel-lined plate.
  9. Serve immediately, garnished with cilantro.
  10. Enjoy!

I apologize for the long wait for this post. It's been one crazy week to say the least! I assure you that I will do my best to be back sometime this week, so stay tuned. I hope y'all have a great weekend, and I'll see you all soon. Happy blogging, and I'll catch you on the flip side.


Monday, January 12, 2015

Sushi Sushi Sushi!

Good evening my food loving blog readers! Tonight we will be making a few of my favorite type of sushi. Lately I've been in the biggest sushi mood ever. The last time I had sushi cravings like this, I was pregnant with my son. Trust me, I'm not pregnant. I just REALLY love sushi! I was explaining to my family the other night that I could eat sushi every day, all year long. I'm not joking either. It's only appropriate that I share my love with all of you. Go grab your aprons, a sushi rolling mat, and your patience! I'll meet you in the kitchen!

Sushi Rice

You will need:

  • 3 cups sushi rice (It should say "sushi rice" right on the bag)
  • 3 cups water
  • ¼ cup Japanese rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

  1. Place the rice into a mixing bowl and cover with cool water. 
  2. Swirl the rice in the water with your hand, pour off and repeat 2 to 3 times or until the water is clear. 
  3. Rinse a few more times. 
  4. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour. 
  5. After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start.
  6. If you don't have a rice cooker place rice and water in a heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. 
  7. Turn off heat and let rice rest, covered, for 15 additional minutes.
  8. While rice is cooking, prepare the vinegar mixture. 
  9. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. 
  10. Heat mixture just until the sugar dissolves (do not let it boil). 
  11. Remove from heat and let cool to room temperature.
  12. When the rice is done cooking, gently spread out the rice over a cookie sheet. 
  13. Evenly distribute the cooled vinegar mixture over the rice. 
  14. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. 
  15. To speed things up, fan the rice each time you turn it over. 
  16. When rice has cooled to room temperature, it is ready to use for sushi rolls.


Shrimp Tempura Godzilla Rolls
Yields 5 Pieces

You will need:

  • Sushi Rice
  • Nori (dry roasted seaweed), 1 sheet
  • 2 to 3 pieces shrimp tempura (prepared)
  • 2 slices avocado
  • 3 to 4 teaspoons cream cheese
  • ½ cup flour
  • tempura batter
  • oil for frying
  • Spicy mayo (see recipe below)

  1. Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you.
  2. Cover the bamboo with plastic wrap. 
  3. Put a sheet of dried seaweed on top of the mat, shiny side down. 
  4. Spread sushi rice on top of the seaweed and press firmly.
  5. Turn the sushi layer over so that the seaweed is on top. 
  6. Place shrimp tempura, avocado and cream cheese lengthwise on the seaweed. 
  7. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi (the KEY is to roll it TIGHT).
  8. Press the bamboo mat firmly with hands, then remove the rolled sushi.
  9. Roll the roll in flour then dip entire rice roll in tempura batter and deep fry (oil heated to 350 degrees) for about 3 minutes or until batter turns crispy and golden brown. 
  10. Remove from oil and let cool for a few minutes.
  11. With a VERY sharp knife, cut the sushi roll into 4 to 5 pieces. 
  12. Top with spicy mayo.

To Make the Spicy Mayo:

  • ½ cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 dash sesame oil

  1. Stir ingredients together until well mixed. 
  2. Enjoy!


California Crab Rolls
Serves 5 to 6

You will need:

  • 4 cups sushi rice
  • 1 package nori
  • 1 medium avocado, sliced length-wise
  • 1 medium cucumber, sliced length-wise
  • 1 cup crabmeat or deli crab salad
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • 1 medium bowl of water 
  • 1 bottle furikake (seaweed rice sprinkler)
  • 2 tablespoons red pickles ginger (for garnish)
  • 4 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/4 cup water
  • 1 pinch salt

  1. Make the rice (See recipe Above).
  2. Cover the bamboo mat in plastic wrap.
  3. Cut a piece of Nori in half
  4. Cut up some avocado, cucumber and cream cheese.
  5. Place the ½ nori sheet at the end of the mat (toward you).
  6. Spread a small handful of sushi rice on the nori sheet, leaving a ¼ of an inch on either side.
  7. Shake on some furikake or sesame seeds.
  8. Flip the whole thing over (yes it's sticky enough that it's possible).
  9. Place one slice avocado, cucumber, crab meat, and mayonnaise or cream cheese (thin slice) along the middle of the roll.
  10. Roll gently with even pressure. 
  11. Cut roll in half.
  12. Align the 2 halves and cut twice into 6 even pieces.
  13. Arrange the sushi on a platter and serve. 

Thank you for joining me tonight! I'll be back soon with more recipes. I can't guarantee what day that will be (this week is super busy for me), but I'll definitely be back sometime this week. Stay tuned, and I'll catch you on the flip side!


Thursday, January 8, 2015

Slow Cooker Chili

Good evening my foodie loving followers! Welcome to another delicious entry to The Tasteful Texan. As the name states, I reside in Texas. Southern Texas to be exact. San Antonio to get even more specific. We normally don't have very cold winters, but this year is proving different. We've been facing frigid 30 degree weather, which for us Southerners is like living in Alaska... I also work out in the country where it gets even colder! I must be insane, right? Kind of, but then again, I was born in Alaska so I'm sure I can cope better than natural born Texans.

Anyway, the frosty weather prompted me to decide on this recipe. I love coming home to my apartment smelling like delicious, hot dinner. Yes folks, we are whipping out our crock pots! I love recipes like this. I enjoy letting my food cook itself while I shuffle off to frozen-land. I'm really excited about this recipe because who can say no to chili? I can think of no one. Now grab those crock pots and I'll meet you in the kitchen! Allons-y! (That's French for "Let's go!")

Slow Cooker Chili
Yields 6 Servings

You will need:

  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 large yellow onion, finely chopped
  • 3 cloves of garlic, finely minced
  • 2 (14.5) oz cans diced tomatoes with green chilies
  • 3 (8 oz) cans tomato sauce
  • 1/2 cup water or beef broth
  • 2 tablespoons chili powder
  • 2.5 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons cocoa powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can light red kidney beans, drained and rinsed


  1. Heat olive oil in a large and deep non-stick skillet over medium-high heat. 
  2. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. 
  3. Pour onions into a 6 or 7 quart slow cooker.
  4. Return skillet to medium-high heat, add beef and cook stirring occasionally until beef has browned. 
  5. Drain most of fat from beef, leaving about 2 tablespoons in with the beef. 
  6. Pour browned beef into slow cooker.
  7. Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. 
  8. Stir mixture, cover with lid and cook on low heat for 5 to 6 hours.
  9. Stir in dark and light red kidney beans and allow to heat through, about 10 minutes. 
  10. Serve warm with desired toppings. 
  11. Enjoy!

Thank you for joining me tonight. Stay warm where ever you are in the world. I'll be back soon, so stay tuned to see what we have in store for you! Happy blogging and I'll catch you on the flip side.


Wednesday, January 7, 2015

Oatmeal Cream Pies

Good evening my lovelies! It's been a long couple of days. Yesterday while at work, our tire blew in the middle of two major highways. It was slightly scary because San Antonio drivers are awful at driving... I'm not joking either. The horrible day seemed to drag on... We got out of work late, which was fine. We love where we work! That wasn't the other horrible part. When I got home, I was dog tired, about to post a blog entry and BOOM! My internet decided to go out on me. I was super bummed, but I'm back with the recipe I was going to share initially. Now, after many attempts at trying to breach my own blog, I present to y'all:

Oatmeal Cream Pies
Yields 14 Pies

You will need:

For the Cookies:

  • 1.25 cups unsalted butter, softened to room temperature
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon dark molasses
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups uncooked quick-cooking oats (NOT whole-rolled oats)

For the Cream Filling: 

  • 3/4 cup unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1.5 teaspoons vanilla extract
  • pinch of salt, as needed


  1. For the cookies: With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. 
  2. Add egg, vanilla, and molasses, scraping down the sides as needed. 
  3. Set aside.
  4. In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. 
  5. Whisk it all around. 
  6. Add the quick oats and combine.
  7. With the mixer running on low, slowly add the dry ingredients to wet ingredients. 
  8. Preheat oven to 375 degrees. 
  9. Line a large cookie sheet with parchment paper or nonstick baking mat. 
  10. Drop dough with a large cookie scoop, or make sure each ball of dough is 3 tablespoons in measurement. 
  11. Cookies will spread in the oven, so drop each ball of dough 2 inches apart.
  12. Bake for 10 minutes, until cookies are lightly golden around the edges. 
  13. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
  14. For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy. 
  15. Add the powdered sugar and mix on medium speed for 1 to 2 minutes. 
  16. Pour in heavy cream and vanilla extract. 
  17. Mix on high for 3 to 4 minutes until fluffy. 
  18. Taste and add a pinch or two of salt, as needed. 
  19. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1.5 tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
  20. Enjoy!

Okay ladies and gentlemen, provided my internet connection decides to stay up, I should be back fairly soon. I am thinking about posting another entry tomorrow due to the fact that I'm feeling a little behind because of all of the delays I've encountered lately, so stay tuned. I'll see y'all soon, and happy blogging to all!


Saturday, January 3, 2015

Easy Beef Enchiladas

Good evening foodies and friends! I'm a tad bit late with this entry, but that's okay. This entry was inspired by my trip to my In-Law's tonight. We had a late Christmas/New Years gathering. My sister and brother-in-law came into town from Dallas/Fort Worth. It was a great gathering. Anyway, it seemed like the theme for tonight's dinner was Mexican food. If you know me, you would know that I'm a huge Mexican and Chinese food fanatic. We had something called a Mexican bake as well as white sauce enchiladas, and the latter is the true inspiration for tonight's entry:

Easy Beef Enchiladas
Yields 6 Servings

You will need:

  • 1 pound lean ground beef
  • 1.5 cups diced onion
  • 1.5 cups finely diced zucchini
  • 12 corn tortillas, heated or fried in oil to soften
  • 2.5 cups enchilada sauce, canned or homemade
  • 3 cups cheddar-jack shredded cheese
  • Serve with: shredded lettuce, avocado, cilantro, sour cream


  1. Preheat oven to 350 degrees. 
  2. Spray a 9x13-inch pan with nonstick spray.
  3. Heat oil in a large skillet. 
  4. Add ground beef, brown, and drain the grease.
  5. Move meat into a bowl.
  6. Return pan to medium heat and add onion and zucchini. 
  7. Saute until just softened, 3 to 4 minutes. 
  8. Remove the vegetables from the pan and add to the meat mixture; set aside.
  9. Add 1/2 cup of sauce to the prepared pan. 
  10. Spread it around so it coats the entire bottom of the pan.
  11. Assemble the enchiladas: Place tortilla on a work surface. 
  12. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. 
  13. Sprinkle 2 Tablespoons of cheese on top of the meat. 
  14. Drizzle 1 Tablespoon of sauce on top. 
  15. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. 
  16. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. 
  17. Place the tortillas side-by-side in the pan.
  18. Pour remaining enchilada sauce over the top of the stuffed enchiladas. 
  19. Cover the dish with foil and bake for 30 minutes.
  20. Remove pan from the oven and take off the foil. 
  21. Sprinkle remaining cheese on top; return to the oven and let the cheese melt, about 5 minutes.
  22. Serve immediately with desired condiments.

Thank you for joining me tonight. I'll be back soon with a recipe of some sort, but until then, have a safe and warm night. I'll catch y'all on the flip side. Happy blogging!


Thursday, January 1, 2015

Sweet Potato Bacon Breakfast Skillet

Good evening my foodie friends! I decided to take the holiday off yesterday, for obvious reasons. It was my son's first New Year's and I wanted to spend it with him. My niece and nephew were over as well. It was a very packed house! I'm not quite sure the kids realized that it was a holiday, but they had a blast anyway.

When we woke up this morning, we were super hungry. If I had time, I would have made this meal to ring in the New Year. I think this is a great breakfast to enjoy on the weekends, or if you want it any other time. It's hearty and warm. It will leave you feeling full and happy. I've made a version of this before and I highly recommend letting your taste buds revel in delight! Now, grab those aprons and I'll meet you in the kitchen. Oh, and don't forget to grab your cast iron skillet!

Sweet Potato Bacon Breakfast Skillet
Yields 4 Servings

You will need:

  • 12 ounces of bacon, cut into 1-inch pieces
  • Additional bacon fat, lard, ghee, or coconut oil
  • 5 cups diced sweet potatoes
  • 4 cups diced zucchini
  • 1 cup chopped onion
  • 1 red bell pepper, chopped
  • 6 large eggs
  • Black pepper to taste


  1. In a 12-inch cast iron skillet, cook the bacon pieces over medium-low heat until crisp.
  2. Use a slotted spoon to remove the cooked bacon from the pan. 
  3. Set aside. 
  4. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep. 
  5. If your bacon didn't render this much fat, add additional bacon fat, lard, ghee, or coconut oil to your skillet until there is 1/8 inch of fat.
  6. Preheat oven to 400 degrees.
  7. Increase heat to medium-high and carefully place the diced sweet potatoes in the hot oil. 
  8. Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden brown. 
  9. Stir and cook until the cubes just start to soften.
  10. Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. 
  11. Cook until the vegetables are just starting to soften.
  12. Stir in bacon pieces. 
  13. Remove from heat.
  14. Make 6 wells in the potato and veggie mixture; break one egg into each well.
  15. Place skillet in the oven and bake for 9 to 14 minutes, or until the eggs are set. 
  16. Serve immediately.

So, I'll be back soon. I'm going to use the new year as an excuse to start spacing out my posts a little bit. It's beginning to get a bit harder to take time daily to post new blog entries. I am by no means neglecting y'all. I'm just taking a bit more time to focus on studies and my family. I'll be back either tomorrow or the day after, so stay tuned for a delicious entry coming your way! Have a great night and I'll be back soon!