Braising, chicken, and a nest of herbs.

Getting to know my friend Wini has been a wonderful experience. For many years she was the Datebook Diner, the local restaurant critic writing for the Des Moines Register. I had no idea she had so many incredible experiences in France and spent time in the cookbook/writing business. You may know Des Moines is also home to the Better Homes and Gardens company of magazines, cookbooks and more. Wini has also worked there and that's surely where she developed her easy-to-follow recipes and wonderful stories that accompany them. Her cookbook, The Chez Bonne Femme Cookbook, is a wonderful collection of recipes, stories, tips and techniques that pulled me along with Wini on her French adventures as I read it cover to cover. I could close my eyes and envision her, sitting down to dinner with the French families she visited, or cooking in her own French kitchen when she lived there. That's the life I always wanted, and still hope for. Wini still writes, blogs, teaches and appears on a local morning news show. Even if you aren't an Iowan, follow her Facebook page- you will get tons of recipes, ideas, links to videos, and exclusive news.

Lots of people are scared to death to try French cooking. They have a fear of endless and pricey ingredient lists, difficult techniques and expensive equipment. The Chez Bonne Femme Cookbook made us all realize the French home cook is just like us- they just want dinner on the table with a minimum of fuss. Her book, The Braiser Cookbook, is a book every cook needs to own. It reinforces the ease with with French cooks get dinner on the table, this time accentuating on the technique braising.

What is braising? Think of it as something like crock pot cooking without the crock pot. A braiser is a cooking vessel very similar to a Dutch oven, but they tend to have a larger cooking surface and not as deep. The secret to the perfect braise is the moist, steamy environment created while roasting in a closed braiser. Like a crock pot, the food is often cooked low and slow, but not always, which brings out a tenderness and a richness that is so incredible, and like those crock pot recipes, most of the work is at the beginning, then you let the oven and braiser work their magic.

The recipe we are cooking today is Chicken Cooked in a Nest of Thyme. Everything about this dish I love- heavenly roast chicken, lemony-scented thyme, garlic and lemon juice. Classic flavors for a perfect chicken dish. Let's see what Wini has to say about this dish-

This is the recipe of Alsatian-born chef David Baruthio. Although he has cooked from Belgium to Beverly Hills, he recently chose Iowa for his home after falling in love with an Iowa girl (and marrying her). Together, they run the acclaimed restaurant, Baru 66, in Des Moines.

We love this preparation for chicken. It calls for just five ingredients and a little salt but results in a luscious, moist bird with subtle and insistent aromas of lemon, garlic, and thyme.

We suggest making this recipe when you can visit your farmers market (or backyard herb garden) and bring home a generous bouquet of picked-that-morning thyme. 

Wini's chicken, as pictured in her book.

To make the Chicken in a Nest of Thyme, you will need-

• 1 head garlic
• 1/4 cup olive oil
• 1 whole chicken (3 1/2 to 4 1/2 pounds)
• 1 large bouquet of thyme (about 6 ounces or enough to create a "nest" in the bottom of your braiser
• 2 lemons, washed and quartered

Cut off the top 1/2 inch of the garlic head to expose the gloves, reserving the "cap" you just cut off. Separate about 5 cloves from the head, leaving the rest intact. Preheat the oven to 400 degrees.

Heat the olive oil in a 3 1/2 quart braiser over medium high heat until it shimmers. Reduce the heat to medium. Add the chicken and cook, turning as needed, until the chicken is golden brown on all sides.

Drain all but 1 tablespoon of fat from the skillet, reserve the drained fat. Add the cut garlic bulb, it's cap and the 5 separated cloves to the braiser. Let them brown a bit in the fat, about 5 minutes.

Remove the garlic from the pan. Add the thyme sprigs, scatter evenly to form a nest. 

Fresh thyme from my garden to make my nest

Place the chicken on top of this "nest" of thyme. Arrange the garlic cloves, cap and bulb around the chicken. Squeeze the juice from the lemons over the chicken. Arrange lemon around the chicken. Pour the reserved cooking fat over the chicken. Season with salt. Cover the braiser and place in preheated oven.

Bake for 30 to 45 minutes or until the chicken is cooked through. Use a thermometer to double check doneness- thighs should be 180 degrees and breast, 170.

Allow chicken to rest ten minutes before carving into pieces to serve. Discard the lemon and thyme, but serve a few cloves of garlic on each plate. It's soft, warm and makes a delicious condiment spread on the chicken, crusty bread or vegetables.

Now, let's talk about how my dish turned out. For one thing, out here in our small town grocery store they had not a single whole chicken in the store. Nor even a whole cut up chicken. I had to use thighs and legs. Even the chicken breasts were boneless and skinless and just not the best choice for roasting. 

They had one, yes one and only one, fresh lemon so I had to use a little extra lemon juice. It's a darn good thing I have an herb garden! They have NO fresh herbs! The one benefit of using chicken pieces is it's so much easier to brown the chicken before braising. I was able to nestle the pieces down in the thyme nest too, and cooking time was a little less than a whole chicken. 

What I love so much about this recipe, besides the succulent roast chicken, is the delicious pan juices left behind. Drizzled over the chicken and vegetables, there is nothing more delicious. I added some homemade artisan bread and some herbed rice and we had the perfect dinner.

Wini's cookbook is filled with delicious and amazingly easy-to-prepare recipes. I hope you will check it out. It's available right now on Amazon, you can get yours by clicking HERE. You will not regret it.

You have nooooo idea how good this smells

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising. All recipes, stories, photos were used with the permission of the author"

Eat The World- Korma Curry

My excursion into Indian cooking continues and I must say, it is becoming quite rewarding. I've said before, my first experience with Indian cooking was at the Indian takeaway near my home in England years ago. Let's just say...... it was NOT a good experience. Ever since then I have shied away from those bold flavors, for sure I would hate everything I tried. Indian restaurants came and went in town and yet.... I could not be convinced to try them. It wasn't until the start of my blogging hobby that I decided to take the plunge again, and it's been worth the wait.

Even though I have a significant and maybe ridiculously huge collection of herbs and spices, most Indian and Middle Eastern spices were not part of the collection, mostly because of that fear of awful flavors. As I began to follow other bloggers and read the recipes they were sharing, and eventually purchasing my first Indian cookbook, I knew the time had come. I needed to brave up and start cooking. I already knew I would be buying a lot of new spices (and as you can imagine I was pretty torn up about that) to get authentic Indian flavor into my dishes. Buying curries and masalas and ajwain seeds and using some of those super hot peppers was inevitable. I did a lot of reading, a ton of research on recipes and started playing in the kitchen. 

Now authentic korma curry is made with a sauce based on pureed cashews, tomatoes, and coconut milk. Lots and lots and lots of spices. Very lengthy and lots of steps, and lots of utensils. I wanted to make this a lot easier so my version is not really "authentic." Mostly I wanted to avoid having to soak cashews for an extended period of time just to make the sauce. Luckily I found quite a few recipes that did not include this technique so my experimentation continued. I chose to use curry powder, garam masala and a dried hot pepper seasoning blend to prepare mine which meant I didn't have to have every Indian spice on hand and could use some of what I already had on hand. I also wanted to really kick up the heat in my korma too, and since I have such an awesome collection of hot peppers that was not hard to do. I added a healthy dose of Quick's Hot Spice in Blazzin' to my curry near the end of cooking and wow, what a punch! 

Korma Curry

1 package boneless skinless chicken breasts

1 small onion

1 tablespoon grated fresh ginger

4 garlic cloves

1 teaspoon curry powder*

1 teaspoon garam masala

dash of cinnamon

1/2 teaspoon salt

1 cup tomato puree or tomato sauce

1/4 cup coconut milk (use full fat for the creamy texture)

minced cilantro

coarsely chopped cashews, if desired

* Use hot or mild curry powder. My curry powder was mild so I added a healthy dose of Quick's Hot Spice in Blazzin'. CLICK HERE to get yours.

Dice the chicken breast into small pieces. Set aside. Cut the onion into medium chunks. Mince the garlic cloves.

Heat a couple tablespoons of cooking oil in a large skillet or wok. Add the chicken and onion. Stir fry until chicken is mostly cooked. Add the ginger and garlic. Stir one more minute. Add the spices to the chicken and stir until fragrant. Add the tomato puree and coconut milk. When mixture boils, reduce heat and simmer for 15 minutes until the chicken is cooked through. Serve over hot cooked rice with the minced cilantro and cashews, if using.

Some cooks like to add cubed potato to the korma, I chose not to. I served the korma over coconut rice- which is super easy to make. For every 1 cup of uncooked rice, use one can coconut milk and enough water to make 2 1/4 cups liquid. Bring to boil, cover and reduce heat. Cook for ten minutes then turn off the heat and let rest while the curry cooks. 

This speedy version cooks up quickly and makes a great weeknight meal. It's the perfect amount for two and can be doubled for more servings.  Stir fried veggies make a nice accompaniment and of course, naan bread. Now that this can be considered a success.....it's time to move on to some of the more complicated recipes. I can't wait!!

Date Night- Jethro's

When you share your life with a professional chef you don't often get to enjoy a lot of weekend nights out for dinner like everyone else. Sunday nights are the closest thing to Saturday we have- it's his first day off and my last day off. This Sunday we decided to take advantage of a gift card I received as a thank you for participating in a special promotion hosted by the Iowa Pork Producers Association and head to Jethro's for some delicious grub.

If you are a fan of Man vs. Food, Jethro's might sound familiar to you! Adam Richman and crew were visiting the Des Moines area back in 2010 and he attempted (and failed!) the Adam Emmenecker Challenge (more on that later) at Jethro's Forest Avenue location in Des Moines. Locally owned, Jethro's now has five locations around Des Moines and some of the best barbeque around. Jethro's was also a sponsoring partner in the IPPA pork promotion and provided awesome gift packages for the bloggers who participated to give away to lucky readers.

We decided to visit the Jethro's in the suburb of Waukee, Jethro's Jambalaya- a barbeque powerhouse with a Cajun twist. The menu is impressive, appetizers, barbeque specialties, sandwiches, burgers, chicken- and a whole menu of Cajun dishes. We are big menu researching people, and always like to check out a restaurant online before we even head out the door, so we knew before we got there what we wanted- the famous tenderloin.

Waiting for our food to come out, which took just a few minutes, we were able to browse the fun wall displays- the Hall of Fame and Hall of Shame...... the results of the many attempts to defeat the Adam Emmenecker Challenge. The challenge was created to honor former Drake University basketball player Adam Emmenecker, who was a regular at the original Forest Avenue location, and includes all of his favorite foods on one plate: cheeseburger, bacon, smoked brisket, fried cheese curds, white cheddar cheese sauce, buffalo chicken tenders, pork tenderloin, a bun, spicy pickle AND a pound of waffle fries. You have 15 minutes to eat it.......

Only 3 have defeated the Challenge at this location

but has three walls of those who failed.

The restaurant has been featured in many magazines and newspapers including being one of the Top Ten Manliest Restaurants on Mens Health Magazine. Articles and covers are proudly displayed. It's fun and exciting to see a local business have such an impact.

Our tenderloins arrived and all I can say is- wow. Just wow. They are HUGE! I couldn't even see the plate! The Chef got down to business right away but I knew mine was going to be a two-meal event. Every table at Jethro's has all of their sauces on the table, so there is no way I am going to go with ketchup and mustard. I set the bun aside for now and just did the fork and knife thing, trying all the sauces. Each one was very different and unique. I found myself going back to the Traditional and the Thick and Sweet sauce. 

I could only manage the outer "rim" of my tenderloin and a handful of the yummy waffle fries before I had to give up. Not a bad thing- just means I have another meal tomorrow!

The Chef however.......he wasn't messing around. Empty plate club lifetime achievement member!

Though we didn't actually try any of the barbeque, we left full and happy, and we know we will be back. Lots of seating inside and out means a short wait if at all, and the Cajun menu bring a whole new dining option for us in the future. We can't wait to try it everything! Now that we're back in the city we have all the Jethro's locations to check out, including the soon-to-open Italian-theme Jethro's in nearby Altoona. I can't wait!!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising." A free giftcard was given to me as thank you for participation with the IPPA.

Holiday Baking Day

There is something special about the holidays. Family time, big dinners, lots of visiting friends and relatives, lots of opportunities for sharing treats. Baking and the holidays go hand in hand for many families and this year I'm jumping back into action after a several year hiatus from the annual big baking day. Now, my family is not huge like some, so any time I make a batch of more than one or two treats it's often too much. The Chef and I are the only ones here at our house and even if I shared with all the kids I would still have tons of treats left over so when my new friend Katie suggested we do a baking day together, I jumped at the chance! It's the perfect solution for both families- we can make more different treats and split everything so neither family is overloaded with goodies that will hang around until Easter.

Katie and I became friends at work, chatting over the peculiarities of life with a chef, among other things. The night shifts. Crazy schedules. Messy kitchens. Crabby days off. We completely understand each other and "get" what the other is going through. With the holiday craziness all around us Katie suggested we have the baking day- and it was just the ticket for this still-quite-grinchy baker who needed a little kick in the pants to get in the holiday spirit. Besides, who wouldn't love hanging out with a girlfriend, up to our elbows in cookie dough and melted chocolate?

Of course, it was very difficult muddling through the work week to get to Baking Day. Miserable commutes in the never-ending rain, blustery cold wind, gridlock and backed up traffic. Disgruntled clients, disgruntled employees, hour long phone calls and the usual stresses made it hard but those few spare minutes during the day to jot down a recipe, an ingredient to pick up, or an idea for a flavor combo kept us both focused on the fun ahead.

The Big Day finally arrives! What did we decide to make? Lots of yummy things, of course. Peanut clusters with both white chocolate and one with milk chocolate and butterscotch morsels together. Pretzel goodies- some with white chocolate and m&ms, sprinkles, some with candy cane kisses and some with Rolo and walnut pieces. Fudge with walnuts, with and without sprinkles. Santa's Whiskers- a cookie that I have made for many years, and of course, cut out sugar cookies.

We had loads of help from Katie's three older boys Ben, Jeremiah and Elijah, and their friend Dawson. The boys had fun spooning out the peanut clusters, unwrapping the candies for the pretzel treats, filling baking sheets with pretzels,and of course, cutting out cookies like old pros.

Katie helps Dawson and Elijah scoop out the peanut clusters.

Now I have to be honest about something- we DID use a cookie mix for the sugar cookies instead of making this dough from scratch. I'll just say I am forever sold. The mix required just butter, an egg and a couple tablespoons of extra flour and the best part- no chilling before rolling, so we were able to get the boys busy cutting out the cookies before too long.

We started our day-long baking adventure with a trip to the store to grab the ingredients we didn't already have on hand. Just for fun, we piled it all together to get an idea of the enormity of what we have taken on, but I am determined to shake off my old grinchy attitude and get back in the holiday spirit and Katie has been a great cheerleader in that regard. To keep us fueled through the long day Katie even made a big crock pot full of barbequed pulled pork so we could have sandwich breaks and keep our energy up (and also to stave off treat snacking throughout the day).

The boys did a great job!

The first task of the day was the two kinds of peanut clusters. Super easy to prepare, simply melt your choice of chocolate and stir in dry roasted peanuts until you have the right consistency for your taste. Chocolate chips or candy melts are a snap to melt in the microwave but you can use a double boiler if you prefer. Spoon out onto waxed paper and chill. Katie got the chocolates melted, the nuts stirred in, and then set the younger boys up with a table covered in paper to spoon the clusters onto. They did a great job! The white chocolate clusters are so decadent and the chocolate butterscotch ones remind me of an old family favorite, Kris Kringles. I might have to make those now.

While the boys worked on the clusters I whipped up the recipe for Santa's Whiskers, since that needs to go in the freezer to firm up before baking. Katie's Kitchenaid made quick work of the dough, and the rolls were in the freezer in just a few minutes. There is a little back story about the Santa's Whiskers. I first came across it in a Better Homes and Gardens New Cook Book from the early 1980s. Similar to a sugar cookie dough, Santas Whiskers are loaded with sweet cherries and crunchy pecans and edged with toasty coconut- the whiskers. So colorful and festive they are sure to be a hit at your home- they have been a favorite at my house for many many years.

Santas Whiskers

1 cup butter

1 cup sugar

2 tb milk

1 teaspoon vanilla

2 1/2 cups flour

3 ounces red candied cherries, chopped

3 ounces green candied cherries, chopped

1/2 cup chopped pecans

3/4 cup flaked coconut

Cream butter and sugar until light and fluffy. Add milk and vanilla. Beat in the flour in three batches. Stir in the cherries and pecans. Divide the dough in half. Set aside.

Spread the coconut on a clean baking sheet. Form each half of dough into a log and roll in the coconut until coated. Wrap with plastic wrap and chill for 2 to 24 hours.

When ready to bake, heat oven to 375 degrees. Slice dough into 1/4 inch rounds. Bake until the edges just start to turn golden, about 10-12 minutes. Allow the cookies to cool slightly on the sheet before transferring to a wire rack to cool.

Teenage boys come in handy when you have numerous tasks to get through. While The Grinch played in the background Jeremiah and Ben helped out by peeling the wrapper off the Rolos and Hershey Kisses, lining baking trays with foil and pretzel circles, and helping with the centers. They had fun and their help was a lifesaver!

Ben and Jeremiah unwrapping candies.

If you haven't ever had these pretzel treats you need to check them out. Simply place the pretzels on foil on a baking sheet and fill with unwrapped Rolo candies or Kisses- pop in a 350 degree oven for just a couple minutes until melted- watch carefully!

Katie also made pretzel circles filled with melted almond bark and topped with m&m candies or sprinkles. Again, super easy- break up the almond bark, place in a gallon size zipper bag and microwave in 30 second increments until melted. Snip off the corner of the bag and fill the centers.

Growing up my mom never made fudge. She never made candy at all. My grandmother made all kinds of Christmas goodies but I don't remember her ever making fudge either. It wasn't until I married that my mother in law introduced me to fudge. Now she was old school- she made it the old fashioned way with sugar and butter, lots of boiling and used a candy thermometer. Then she'd beat it by hand with a wooden spoon just until the exact second before pouring into the pan as quickly as possible. That stuff sets in seconds! Many a failed batch got thrown out in my kitchen. Many years later I came across a recipe in a magazine that changed fudge for me forever.

The Easiest Fudge in the World

3 cups chocolate chips

1 can sweetened condensed milk

1 1/2 teaspoons vanilla

1/4 teaspoon salt

1 cup chopped walnuts

Line an 8 inch square pan with waxed paper. In a medium bowl combine all ingredients except the nuts. Microwave until melted, stirring every 30 seconds. When melted and smooth stir in nuts. Spread in prepared pan. Chill at least two hours. Remove from pan and cut into squares. *Hint- the fudge is easier to cut if you let it warm up to room temp. 

This recipe is so awesome, you can use any flavor baking chips to make different flavors of fudge to suit your family's likes. We decorated one batch with sprinkles just for fun.

When it comes to Christmas baking most people would agree that rolled and cut out sugar cookies are the most popular Christmas cookie. Cut into favorite shapes and decorated simply or elaborately they are the art of almost everyone's holiday treat platter. For years I used the BH&G recipe for rolled sugar cookies but this year Katie convinced me to try a mix. Now.......I'm totally sold. So easy, so fast, no chilling before rolling. You just can't get any easier.

It's more fun when there is flour everywhere.

Mixing the dough was a snap, and then it was time to roll it out and turn the boys loose with the cookie cutters. Stars, wreaths, Santas, angels, trees, bells......sheet after sheet of cookies went into the oven and came out golden brown and perfect. I had a blast with these boys, rolling, cutting and singing along to Linkin Park, Seether and Slipknot- yes, we were rockin' Katie's kitchen.

The best cookies of all are the ones with the little
imperfections when kids are helping.

All cooled and ready to go, but Katie and I had reached the end of our energy level for the day. By unanimous decision we agreed to hold off the decorating til the next day, so we packed up our shares of the treats and I made my way home, exhausted and full of awesome memories. The next day I took it easy on myself- I made a simple powdered sugar drizzle and decorated with sprinkles. Done!

I'm taking it easy this morning.

Katie and her boys' cookies are quite a bit fancier!!

The holidays really are a time for fellowship and making memories. I am so thankful for my new friend and her awesome sons for making a wonderful holiday memory with me. I hope we continue this tradition for a very long time to come.

The Chef's Last Minute Lentil Soup

Hey, it's been a crappy rainy last couple of days. Not  much snow to speak of yet, but just the bone-chilling wet cold that reminds me of winters living in England and made me yearn for my mother's amazing German lentil soup. The Chef is a self-proclaimed Soup Master, and I'll give credit where credit is due- he does make some pretty incredible pots of amazing. As I said, I'm a huge fan of lentils, and with lots of fresh vegetables in the fridge The Chef came up with a homey, hearty and meat-free lentil soup I think will be a new regular item around here. Using up some leftover mirepoix from another recipe a couple days ago, the last of the zucchini from the garden, home canned tomatoes and beef stock and of course, lentils, which we always seem to have on hand, this soup hit the spot. 

The Chef's Last Minute Lentil Soup

• 1 cup coarsely chopped onion
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped carrots
• 4 garlic cloves
• 1 cup chopped zucchini
• 1 bag lentils
• 1 quart beef stock
• 4 cups chopped tomatoes
• handful sun dried tomatoes
• olive oil
• salt and pepper
• pinch of crushed red pepper
• 1 tsp crushed oregano
• 2-3 bay leaves
• 2 tsp crushed dried thyme

Heat a couple tablespoons of oil in a large stockpot. Add the onion, celery and carrot. The Chef used some that was leftover from another meal so it was pretty good sized chunks- worked perfectly. Nice and substantial. 

Cook and stir about 8-10 minutes, then add the garlic and cook another minute or two. Add the vegetables, beef stock (you can use chicken or vegetable stock if you prefer) and the seasonings.

Rinse and sort the lentils, add to pot. Bring to boil, then reduce heat, cover and simmer about 25 minutes until the vegetables and lentils are tender.

Look at all those chunky vegetables!

You can add any veggies you like to this recipe- and before serving you can add some baby spinach, chopped kale, big handful of fresh herbs such as parsley or basil. Serve with a sprinkle of shredded Parmesan cheese. It reminds me of a minestrone with the chunky veggies and tomatoey broth. 

My Family Cookbook- Vintage Appetizers

Do you have that one special recipe that everyone asks you to bring? Every potluck, every Super Bowl party, every cocktail party, picnic or get together.....it's the one thing your friends and family REALLY want you to make. For me, and my family, it's an old old appetizer I found in an old old church cookbook so long ago I don't even have the book anymore. Spinach balls. 

Now they don't sound all that exciting, but don't let that simple name fool you. These tasty little morsels are a perfect one-bite nibble that can be as elegant or casual as you want it to be. Easy to make ahead, you can freeze them in ziploc bags and bake later, which makes it a great choice for a party you want to get as much done in advance as possible.

The actual page from my family cookbook.

I love to serve these tidbits on a big platter, surrounding a bowl of the special sweet hot mustard sauce that goes with them. Stick a fancy pick in each one and you're all set. They are equally delicious served warm or room temperature.

Let's get started with the ingredients:

Spinach Balls

2 pkg frozen chopped spinach, thawed and drained VERY well

1 cup grated parmesan cheese

2 cups seasoned stuffing mix (like from a canister of Stove Top)

6 eggs

3/4 cup butter, melted

salt, pepper, garlic powder

Make sure the spinach is thoroughly dry- squeeze with paper towels to remove excess moisture. Combine all ingredients with salt, pepper to taste and a dash or two of garlic powder. Mix thoroughly. Form into small balls about the size of melon balls. Place on greased baking sheet. Bake at 350 degrees for 10-12 minutes.

You can also freeze uncooked balls and bake about 20 minutes, or freeze cooked balls and reheat in oven.

Now, you cannot serve these delicious bites with just any old sauce. You HAVE TO make the sweet hot mustard sauce. It's super easy and so delicious.

Combine 1/2 cup dry mustard powder with 1/2 cup white vinegar. Let sit for at least an hour. Warning- this is VERY pungent, so avoid breathing it on (especially since now you'll probably try it). 

Add 1/2 cup sugar and 1 egg. Whisk over medium high heat stirring continuously until thick. Serve warm or room temperature.

That's all there is to it! A vintage recipe that still fits in today's "small plates" and cocktail party lifestyle. I hope you will try them out soon.