- Banana phone is down,
banana phone is down.
- You can say hi to everybody.
- Hi!
- This is like hard to
do with one hand guys.
- He's such a good kitty.
- Check out this cute little spoon.
- Now I feel like I'm in the test kitchen
but not actually.
[lively music]
- Today we're back in my kitchen
and I'm goin' to show you
how to make a simple--
- Pantry pasta.
- Using only stuff that
I found in my pantry.
- And you likely already have.
- To me I feel like pantry pastas are
pastas that you should be able to make
without buying anything.
- It kinda leans on
canned goods or stuff that
you know, lasts on the shelf for a while.
- Made with kind of odds and
ends from around the kitchen.
- That's mainly fat and salt.
- Should we get it cookin'?
[lively music]
We're gonna be makin' a little
gemelli as I like to call it.
Maybe, hey Peg!
- [Peg] Yeah?
- You wanna be the camera person?
- [Peg] Sure.
- 'Cause stiff Steves not cuttin' it.
So I got my hot water goin',
okay I salted it already.
We're gonna cook the whole thing.
Yeah, that's the shot.
My little Dutch oven.
I love this thing,
look my little petite fruits.
And I'm just gonna add a little olive oil.
How you doin' good?
- [Peg] Good, my arms
are hurting a little.
- Your arms are hurting?
For God's sake.
Nip off the ends of the garlic, okay?
And I like to give it a little,
just a little light crush.
Then the tomatoes, cut 'em in thirds.
Then we got these beans, here come in here
and take a look at this.
Thin pepper sliced up, vinegar, olive oil,
it's delightful, marinated beans, okay?
We'll add in tomatoes,
then I'm just gonna add some beans.
And this isn't a recipe,
I've never made this before
in my life, I'll cut up the garlic,
you wanna get it tight on this.
Pop that right in too.
Little bit of the calab,
boom right in there,
I dropped it to low.
So pastas like 92% done, little aldante,
we're gonna finish it in the sauce.
I got a nice little thing of butter, okay?
Nice cultured butter, water in
it, that's fine, that's good.
All right, then we just mix mix mix mix,
and those beans, if one of 'em breaks,
I might even smash one or two of 'em
and let 'em kind of break into the sauce.
No we'll hit it with a
little bit of the pesto,
you know wanna start
small, can always add more.
Yeah.
Nice little, quick little thing, you know?
Oh you wanted to put some bacon into it?
Knock yourself out, the beans are awesome!
The little, the vinegar in
this that comes from it,
little marinated.
[baby crying]
Well, you might be able to
hear but we got a cryin' baby,
you know woke up from
a little nap you know.
He aint that much of a baby, he's two.
But you know, he's a little
cranky when he wakes up
so bon appetit!
[lively music]
- So this is basically aglio e olio
which is garlic and oil sauce.
What I love about this is that in the time
it takes to make it is
the exact amount of time
for the pasta to boil.
I've got kosher salt as usual.
So the pastas going in.
I've had this tall pot since
I was in college.
It was a gift from my parents.
Olive oil, be generous, few
cloves of garlic, goin' in.
I'm gonna add the black
pepper right into the garlic,
don't burn the garlic
because it's really flavoring
your sauce, I'm gonna add
a pinch of chili flake now.
The kale was a little bit wet.
- When you put that kale
in that pot, I jumped.
My heart flew up out of my head.
- The kale noises scared him.
All of the kale is in here, it's wilted.
I'm gonna season with salt.
And you can kinda cook them
down as much or as little
as you want, hmmm, garlicy.
I'm just gonna add a little
bit of my pasta water
so now using the spider,
I'm just gonna go directly
into the pan with the garlic and the kale.
It's a good amount of kale in there.
More water.
Just gonna grate parm over here.
It's really well seasoned actually,
I'm gonna add another pinch of salt,
remember you pasta water is already salted
so when you add that, you're adding salt.
This is a really really fast meal to make,
we're getting a large amount
and a good serving of
veggies at the same time.
I'm now the lunch lady
so that's another thing
that has happened to me.
Children.
Do you want some pasta?
Okay, come.
Still snapchatting, Jesus.
I'm gonna eat your pasta
if you don't come soon.
It's like a fine line between
online schooling and just online!
You know?
- Good one.
- [laughs] Shut up.
- Thanks.
- I'm enjoying lunch.
I even got a thanks mom!
That was pretty good.
[lively music]
- Sopa seca, literally that
translates as a dry soup.
It's one skillet, you throw the fideo in,
it cooks in about two cups of liquid
and it's a really good
way to use up what's
in your refrigerator or
what's in your pantry.
If you preheat your skillet,
you run the risk of burning
the pasta to the bottom
of the skillet so add it
while it's still heating up.
You wanna keep moving this around
so the more color it takes,
the more flavor it's gonna give you.
Gonna transfer this to a bowl,
I'm gonna add a little bit more oil.
And I'm just gonna dump
in everything at once,
random ear of corn, why not?
I always season my
vegetables pretty liberally
when I'm sauteing because
I think that it helps them
cook more evenly, what the
salt does is it draws out
all the moisture and a lot of the sugars
which helps it caramelize so
instead of adding more water
or more liquid, you're gonna
get the benefit of having
the flavor of all of these
vegetables in your pasta.
If you have a little bit
of like left over salsa,
I'm gonna go ahead and
add this to it as well,
it's gonna give it a nice kick
which I'm really excited about.
Two cups of chicken stock,
add in my toasted pasta,
hopefully you can see that.
And then, just kinda
push it into the liquid,
then once it comes to
a boil, I'll cover it
and in 10 minutes time,
all of the liquid should
be absorbed and the pasta
will be perfectly tender
and all the vegetables
will be perfectly cooked!
So, 10 minutes, ready to serve.
As long as the liquids gone,
it looks so good!
Add a little bit of queso fresco
and some cilantro.
I have an avocado so I'm
throwing that in here.
Sopa seca.
Use whatever you got, it's really simple,
it's really satisfying,
it's really comforting.
[lively music]
- So today we're gonna make
kind of a tomato pasty,
garlicky, cheesy, chickeny
sort of really simple
penne pasta so we're gonna
take this to the stove!
This burner is always a
problem, that always works.
Also got some chicken stock,
some homemade chicken stock
that I'm gonna use kind
of instead of pasta water.
I'm gonna drop the pasta now.
This pans heating up, I'm
gonna get plenty of olive oil
into that we have like seven
or eight cloves of garlic,
I just peeled them, smashed them.
So as soon as we start to see this brown,
that's when we're gonna
throw in our tomato paste.
Though as you can see, my
stove is a little uneven.
So it's all kind of
like pooling down here,
we're not in the test
kitchen anymore folks.
My tube of tomato paste.
Tomato paste is one of
my favorite ingredients.
I'm just gonna move that over here
to the other side of the pan
and then I'm gonna put like
a good like maybe almost
like half the tube
of this tomato paste, plenty
of ground aleppo chili.
Add this to the situation
to kind of deglaze it.
Bits and pieces kind of dissolve.
I don't want it to taste
like fish sauce pasta,
I just want a little bit
of kind of fermented fish
anchovy flavor in there.
It's kind of bubbling
away, let me taste it.
Mmm, oh!
Transfer it directly over there.
This pasta is like shy of shy of aldante.
You really wanna kind of
cook some of that delicious
chickeny, tomato, garlicky
situation right into it.
Just add like maybe another, I don't know,
half a cup of pasta water,
just have that on deck.
Then grab our parm, I'm just
gonna add like a little handful
at a time, a nice little nob of butter,
it's pasta it's not diet food.
Mmm, yummy!
Something about being
inside all day actually
makes me hungrier some how.
Hit it with a little black pepper
and a little bit more grated parm.
Mmm, there's so much garlic flavor.
You can't really taste the fish sauce,
but it gives it just like
this really nice umami
sort of thing going on.
Mmm!
[lively music]
- Basically what I'm making
is a vegetarian puttanesca,
what I love about puttanesca
is that it requires very
minimal chopping, it's a
lot of like briney flavors,
typically anchovies, capers, olives,
my parents are vegetarian,
we don't have anchovies,
I don't like anchovies anyways,
so we're just gonna do
it with the tomatoes,
olives, capers, garlic,
crushed red pepper flakes,
really all you have to do is have olives
and if you're lazy you
don't even have to do that.
So we're gonna have our olives
with my mom standing here
making sure that I don't mess anything up.
A little bit of olive oil.
Garlic clove, I feel like
Alton Brown in Goodies,
I feel like this is his go-to angle.
Oh my God, a bunch of
crushed red pepper flakes.
We're gonna add like a
half a pack of pasta,
hello I'm here.
Some diced tomatoes, oh.
Ideally they're crushed tomatoes,
but it's chill.
Throw in our olives.
A bunch of capers and I tossed
in a little bit of the caper
juice too, stir that around,
don't put too much salt
'cause remember you already
have salty ingredients in here
and salt in the pasta.
Lid on here.
Sauce has been cooking
for like 10 minutes.
Here's what we're workin' with.
All right.
Here we, a little of the
pasta water, to help it bind.
I know you're not watching Mom,
but I'm still nervous somehow that I'm--
- I'm not watching you.
- She is.
- [Priya] So I'm gonna add a little
bit of olive oil to just like
make it nice and glossy.
Mom, would you mind plating?
I'm wearing, I'm worried about my shirt.
- Yes
- You can do a nice little
swirl it's so much more fun
being behind the camera.
- Pretty!
- Oh yeah, she's wiping it.
It's like we're in a restaurant.
Just put a nice, you're gonna make,
no no, just a little bit yeah.
Actually, hey dad, do
you wanna try a bite?
I'll just drink my wine
and accept the criticism.
- Mmm.
- Good?
- Really good!
- Nice!
[lively music]
- Mic is on, we have levels.
This is pantry pasta.
[boy laughing]
What could possibly go wrong?
Oh, maybe I'll make my wife
some lunch and be a hero.
So let's use some gluten-free pasta here.
Gonna slice some garlic here.
You can't tell 'cause
you can't see my face,
but I'm doing the Andy
Baraghani stare and chop.
Now I'm gonna slice up some sugar snaps
and some snow peas, I
wanna bring snow peas back.
What did like, what did snow
peas ever do to anybody?
They're like incredible, you know?
I'll cut these in twos and threes.
Olive oil, goin' in.
Gentle sizzle, don't want too
much color on this garlic.
Also to cool it down, I'm
gonna throw some anchovies
in there sorry Adam Rapport,
you're wrong on this one.
Yeah this is not about like
putting anchovies on top of
our pizza this is just about
adding a subtle base of flavor
bloom these chili flakes in this hot fat.
I guess we could've dropped our pasta in,
instead I'm just sitting
here like a fricken dingus.
I do about 100 grams per person.
Let's get some salt in there.
Hey, what's up?
So I'm gonna get the heat back on.
I'm gonna put a little
nug of tomato paste in,
this is optional.
Hear that sizzle, all right?
You wanna watch the color
get a little bit darker.
I'm gonna add our veg,
do a little tossy toss.
Yeah, I'm shuttin' pasta off,
scooping it right into our sauce.
See how the veg is nice and bright green?
I'm gonna put in some parm,
couple nugs of butter,
lot of motion, motion is key.
And suddenly we have a
nice, glossy sauce here.
Mmm!
Gonna take this to our bowl here.
Fin is currently winning
at a rockus game of Sorry
in the other room, it's
gonna set us up for
a very tense lunch time.
Just gonna throw some mint leaves on here,
we'll take this over into the good light.
You know, at home the rules are different.
No spoons in the apron, well actually.
Well I mean like not no spoons,
but there's one spoon
in the apron at home,
like let's not be crazy, you know?
Mmm, it's cheesy, it's buttery,
but there's a great base note of flavor.
The anchovy, garlic.
- Okay.
- What do you think?
- Is this an eating contest or something?
- Yeah?
He likes it!
I made you lunch.
You're not on camera, don't worry.
[lively music]
- This is my adult mac and cheese recipe.
And I'm actually gonna show
you an even more paired down
version of it, I'm gonna
use just pasta water
and show you how to swap
out pasta water for milk
if you either don't have
milk or can't find it.
The first things first is you
need a stick of cold butter.
The only pasta that was on
the shelf at the supermarket
was orzo which I was
actually super stoked about
because I love orzo and I
feel like orzos coming back.
So I'm gonna melt about a
tablespoon or two of butter.
Like more black pepper than
you would think you'd need.
This is basically catch e pepe.
Before we do anything, obviously
we're gonna heavily salt
our pasta water, I'm gonna
take a big scoop of this pasta
water and I'm gonna add it to the skillet
and that's gonna stop the cooking.
I'm gonna start whisking in piece by piece
all of the remaining cold butter.
Now that the sauce is made,
I'm gonna turn it off
and then I'm adding about
half of this box for a half of a batch.
I'm gonna grab at least one
and a half cups of pasta
water with this cup, okay.
So we have that reserved.
This is still pretty soupy as you'll see
and now I'm gonna start
grating in this cheese.
So, use a micro plane if you have one,
it'll grate it super finely
so that it doesn't clump up.
Okay, we're getting there.
It's almost gonna look like risotto.
Add another splash of pasta
water right before you plate.
I'm gonna finish it with
a little more fresh parm
and some black pepper.
It's a little slippery, it's
a little hard to show you.
And that's lunch folks.
Delicious, four ingredients.
[lively music]
- This is a version of
pantry I like to make
that uses as a main
ingredient, a can of chickpeas.
Canned chickpeas in
particular are a staple
that I always have at home.
This unrefined sea salt
that I like for pasta water.
I generally don't slice garlic at home
because I just find it
to be kind of a pain
and it's supposed to be good for you
just ask Brad.
Putting a generous amount
of olive oil in here.
I'm gonna get my garlic
and chickpeas in here.
The oils hot, I can see it's
starting to shimmer across
the surface of the skillet
and now the chickpeas.
Gonna throw in my sprigs of rosemary,
pinch of red pepper flakes,
I like a little heat with
pasta, these are lovely dried
red pepper flakes, it's
this wonderful dried pasta
from Italy and you can see
the surface of the pasta,
it's a very rough, kind
of irregular surface.
Eh whatever, just put the whole thing in.
Okay, if you don't have parm,
you can use like a grana
padano, what's the other one?
- Pecorino.
- Pecorino, thank you, sorry.
The idea here is that I'm gonna set aside
let's say a third of the crispy chickpeas
for sprinkling over the pasta
and then the rest we're gonna mash
and make the creamy sauce.
So now I'm gonna add a
little bit of white wine,
just like a dry white
wine that you would drink.
This is gonna go in
and deglaze everything.
Just kind of adds balance and everything.
I'll stick a little sprinkle of salt,
and now I'm really just mashing,
big ladle of pasta water,
let's do a little pinch
of red pepper flakes, I think we're there.
I'm gonna transfer it now into the skillet
It's okay if some of the
pasta water piggy backs.
As I slowly add the finely grated cheese.
It starts to melt and kind
of dissolve into that liquid
and you can see that the
texture has changed quite a bit
from just adding that
cheese, it's thickened it.
I'll do a bit of zest.
I usually cut just off center from like
cutting down the middle so
that I avoid those seeds.
I just stir in, this is a
pretty big hunk of butter
but why not, but it just
makes like the most silky
looking sauce just think it looks so good.
I have these sprigs of
rosemary that I reserved.
These crispy chickpeas,
I'll save a couple more
for sprinkling on top.
Couple more of these chickpeas,
red pepper flakes on top.
Maybe a little squeeze of lemon.
Nice showering of parm,
tiny little drizzle on top.
It's much more impressive
than looking at all
the ingredients individually,
it comes together and I
think actually makes like
a very elegant, absolutely
delicious, very easy dinner.
I also love when the
chickpeas find its way into
one of the little tubes.
Something about the
combination of white wine
and rosemary and garlic all together,
really I think makes a
surprising depth of flavor.
This is good pasta you
guys, you should make it.
[lively music]
- This dish is called koshari.
You can call it koshari,
some people call it kushari.
I've seen it spelled with an o or a u.
It's a traditional Egyptian pasta dish.
The first time I found
out about it was from
my husband, he's Egyptian so
he knows this dish really well.
The base of it is a mix of
rice, chickpeas, lentils
and elbow macaroni.
I don't have any elbow macaroni right now
but I did have a bit of
spaghetti that I just snapped
into one inch pieces.
The base of this sauce,
I'm actually gonna use
leftover marinara, but you can
use whatever tomatoey sauce
that you have kicking around.
So I'm gonna start with a
little olive oil in here.
Since I've already got onion
and garlic in my marinara,
I'm just gonna add some
kashmiri red chili to this fat
to bloom it a little.
My pasta waters going
so let me drop my pasta.
Heavily seasoned with kosher salt,
we all know this.
Now I'm going to add some of
this leftover tomato sauce.
I think I'm gonna use all of it, why not?
We just want acid and heat from this.
Add a few splashes of
vinegar and give it a taste.
Do you think Chris would hate
this tiny spoon?
I want some more vinegar,
I want some more heat.
I'm gonna put some hot sauce
'cause the hot sauce will
bring acid and heat, one two punch.
Oh I forgot to tell you
the most important part.
This is often stuffed inside of a pita.
We're gonna just have it in a bowl today.
My pasta is ready, my sauce is ready,
now we're gonna put it all together.
Gonna add some leftover
chickpeas that I just warmed up.
Gonna leave the broth behind.
Some leftover lentils and then rice.
Times like these, I really
just want a bowl of something
to make me feel full and warm
and like this really does that.
Here I've got my bowl of
mixed grains and et cetera.
The sauce is where all the
action is happening you know?
So, this is non-negotiable.
You gotta finish this
with crispy shallots.
This is vital.
Here it is!
Uch, warm starchy, creamy, chewy.
Like it's everything
that I want right now.
I just wanna like live in this bowl.
[lively music]
- I was going to show you
how to make a tuna pasta,
but I surprise, don't have tuna.
We're gonna use some mackerel instead
which is going to be just as delicious.
I'm going to heat maybe a
tablespoon of extra virgin
olive oil and then I'm
also just going to toss
a couple of smashed garlic
cloves in with the oil.
This is like the only
pasta I have right now
but I'm not mad about it, it's gemelli.
Salt my pasta water.
And then I'm just gonna put
maybe about half of this box in.
Meanwhile my garlic is starting to brown,
and I'm going to sprinkle
in some panko breadcrumbs.
I don't want either the
garlic or the breadcrumbs
to burn okay these
breadcrumbs look really great.
My pasta is just about ready,
I'm gonna drain this and
transfer it to a bowl
and then I'm gonna bring
it back over to the island.
It's really just about cooking the pasta
and then throwing it in a bowl
and tossing it with some other things.
Some lemon zest that's
gonna go right in here.
Fresh parsley leaves and I'm
just gonna toss this through,
nothing but spoons in this house,
Chris would be so proud.
Perfect, and it doesn't need more salt.
I'm going back to my pasta,
I am going to add a
little tin of mackerel.
I'm just gonna plop the
whole little fishies in here.
Spoonfuls of capers.
Because this pasta doesn't have a sauce,
you do wanna make sure that
you're getting all that flavor
in there just a pinch of
crushed red pepper flakes,
dress this with some fresh lemon juice,
and then a little bit more
olive oil and some salt.
And then as I toss this pasta,
I'm just gonna break up those
larger fish filets with my spoon.
I'm gonna add a little bit more salt
and I think the rest of this
parsley just because I have it.
Put my pasta into a bowl,
just top it with some of my
parsley lemony garlicy breadcrumbs.
And that is pantry mackerel pasta.
It barely requires any cooking.
It's my favorite kind of pasta.
[lively music]
- Two things that I brought
with me from New York,
cannellini beans,
artichoke hearts as well.
So this is gonna be super simple pasta.
But we're gonna start with
white onion and garlic.
It' lik that scene in Goodfellas.
The thing about being at my parent's
is that like sometimes
you go in the fridge
and you're looking for an
onion and you find this.
And it's just like who,
why was it cut like that?
What's the--
I don't know.
Oh what's cookin',
smells good, starterpack.
It's garlic and onion and olive oil.
As Molly Baz would say, more
than just a little bit of salt
in your pasta water, orecchette,
and we're gonna cook that until it
is just short of aldante.
We have our rinsed white
beans, those are gonna go in.
Our artichoke hearts,
those are also going in.
We're gonna grab a little bit
of salt, red pepper flake,
gets a stir, liquid gold, and set it aside
to use in my sauce.
Incoming.
Gonna add a little bit of butter in here,
this is gonna give us a
creamy base to the sauce
and we're gonna add just
a little bit to start.
The butters gonna melt
into that, pecorino.
So finely grated and just
a little bit at a time.
This is not the most
colorful dish in the world
but you know what, it's gonna be good.
We've got our white bean,
artichoke heart, chili flake pasta
Oh, this is dinner.
[lively music]
- This pasta I've been seeing
a lot of you guys make it
during this time, it only
requires seven ingredients
and that includes salt and pepper.
I'm gonna add some salt in
that pot of boiling water.
Not the amount Miss Baz would.
I have these kind of,
just tiny little shells,
but I think any kind of short
cut, tubular pasta works.
Packaree, camaranta, but to be honest,
I think even long pasta
would be delicious.
This makes so much sense with spaghetti,
and I'm just gonna drop my pasta.
I give my pasta a stir,
just so it doesn't stick to the bottom.
This shape is gonna take
about maybe eight minutes.
Whatever it says on the
package for aldante,
let's say these would say nine minutes,
I'll cook it eight minutes
'cause I want it to finish
cooking in the sauce, you
guys know, come on now.
Meyer lemons are things
that you find in the winter,
it's always amazing to me
how you find the brightest
of things come during the darkest months.
And I'm just gonna cut the knobby ends.
I just cut it into rounds.
I'm gonna turn my heat on to medium,
once the butter is melted
I'm gonna add the lemons
and the lemons are gonna caramelize.
Once they've kind of
cooked and caramelized
I scoop like three out to
kind of use as garnish.
I'm gonna scoop some pasta water out.
Some remaining cold butter.
I'm gonna add my pasta in here,
I'm gonna add a little bit of Parmesan
and make sure it melts
in before adding more.
And this will also
obviously thicken the sauce.
What I like to do is turn it
off and add a ton of pepper,
really coarsely ground.
This is kind of almost like a cacchio pepe
like a lemony cacchio peppe.
This sauce has definitely thickened.
I wish I could feed this to you guys.
I'll take some of these lemon slices,
little more parm.
What I do here is I'll
micro plane Parmesan
until it gets kind of like,
that shaker Parmesan texture.
I like to finish with more pepper.
Use whatever pasta shape you got.
Tubular, great.
Long, awesome.
Mmm.
The black pepper comes
through, the Parmesan adds
like a salty nuttiness but it
also helps thicken the sauce
and I love the Meyer lemons
in this but regular lemons
will totally work, bye guys!
[lively music]
- I am gonna show you how
to make my pantry pasta.
Bear with me because I have one hand only.
Salt in there, drop the pasta in.
I love this pasta, let me tell you why.
It's gluten-free, luckily
I recently found out that
I'm not gluten intolerant.
Pasta con mantequilla y
queso, that's how we say it,
pasta with butter and cheese.
I'm gonna start melting this butter before
the pasta gets here.
I'm gonna get one cup of the
cooking water out of the pot,
very careful, make sure you
don't put your hand inside.
And I'm gonna put half
of it on the butter.
There, scoop it out, you
see how you get, oof,
so much steam, and I start
putting it in the butter.
I hope I'm making you hungry [laughs].
Don't get rid of your water
in case you need some more.
Pastas in there, butters in the bottom,
I'm gonna start stirring.
I'm gonna add some of the cheese.
I'm gonna add just a little more butter.
Cheese, pasta, butter, what's not to like?
I'm gonna add some black pepper.
That was done in like no time.
Probably like 15 minutes.
This is gonna be I think my breakfast.
Mmm, cheesy!
It takes exactly like the
pasta my aunt used to make.
Bon appetit!
- We're doin' the outro.
This is called an outro.
Take the outro seriously.
- Outro!
- Silence for the outro!
I will be respected!
[children laughing]
- Outro!
It's outro, yeah yeah yeah!
- The key thing here, is all
you need is a few staples
to keep on hand, tomato
paste is a great option,
anchovies are a great option,
garlic certainly, olive oil.
- Anchovies for pizza?
- Shhh, okay easy.
No, no, it's not like anchovies on pizza.
Were you not listening to the video, dude?
Shhh, so point being, Parmesan
great addition if you have it
whatever veggie you have on hand.
All that pantry stuff
provides a great base
and whatever you add to it,
just makes it even better.
Thank you so much.
Did we get it?
- Yeah, we did it!
- Nope!
- We did it!
- We did not get it!
- We did it!
We did it!
- The video is still going.
- Okay, that is a W.
- Goo goo, gah gah.
- All right, Ally do this.
Do this, shhh, do this, that's a W.
- Pew!
- Okay, that's more of a gang sign
but whatever, you do it your way.
