Sunflower Pesto fish with grilled garlic scapes

Clean, healthy and tasty way to use garden ingredients and local produce

                                                                       Ingredients

2 fillets of basic whitefish

salt and pepper (fresh ground)

olive oil

garlic scapes

powdered garlic

                                                                           Pesto

salted and roasted sunflower seeds

cup of fresh basil

3 garlic cloves

.5 cup of olive oil

pepper (to taste)

                                                                  Plan of Attack

Brush the fish fillets with olive oil using a basting brush and season with salt, pepper, and powdered garlic on both sides.

Brush the garlic scapes with olive oil, and season with salt, pepper and garlic

.Heat a grill to medium heat, lay garlic scales on grill, put fish fillets on top and cook for 5-6 minutes, turning to ensure even cooking.

                                                              Sunflower Pesto:

Combine basil leaves, sunflower seeds, peeled and diced garlic cloves, and olive il. Put in food processor and puree until it is a paste.

Serve fish hot with pesto on top with garlic scapes and grilled vegetables. I served with grilled red onion, green pepper and carrots.

My thoughts: Oh the garlic scape! How I love ya, How I love ya...How I f-in love ya! Sauteed and grilled the garlic scape is like a well seasoned, tender garlic green bean without any of the sogginess or bitterness. For those who  don't know, Garlic scapes are the shoots which grow off the top of garlic and they're harvested early in the growing season. I would (If I had the budget and an extra freezer) invest in bushels and freeze for use ...whenever I need my taste of summer!

The pesto on the fish was the perfect compliment. Using sunflower seeds in lieu of pine nuts, peppitas or almonds is the poor man's answer to pesto, but it happens to be my favorite way to make it....at least when it is being used as a sauce /garnish. The sunflower seeds give the pesto a solid consistency and they're natural saltiness makes for not adding salt to the actual pesto. Traditional pesto has parmesan cheese, but some people take umbrage at cheese and fish...plus my grocery store is on a "no parmesan for the masses" strike...I am joking, kinda.

Grilled Tilapia with Pineapple Salsa

Ingredients

2 Tilapia Fillets

Cup of Ripe Pineapple (not from the can)

Shallot

Cilantro

Lime Basil

Sazon Seasoning (con tomato and cilantro)

Sea Salt and Crushed Black Pepper

Olive Oil

Lime

                                                              Plan of Attack

Cut the Pineapple into bit size pieces. 

Remove Cilantro from stems and crush the lime basil leaves in your fingertips.

Peel and dice the shallot

Mix aforementioned ingredients and add .5 packet of Sazon seasoning. Add the juice from a big wedge of lime. Chill in the fridge.

Brush the fillets with olive oil, season with salt and pepper and squeeze lime juice over the top.

Put Tilapia fillets on a clean grill and cook until they're flaky and done.

Squeeze lemon juice over the top and serve with pineapple salsa on top.

Enjoy!

My Comments: I just got this recipe online and I adjusted to reflect my ingredients and my garden. I added the lime basil and it was a super wise move! It would have probably benefited from more cilantro, but it was awesome so I am not complaining! I only complain when I should and then gente should listen! OF COURSE! Goes perfect with a chilled Corona and green backyard...with no shoes on!

Cranberry Sorbet

Cranberries in the summertime? Sor-babe! (sure babe...badoom cha!)

Ingredients

9-11 oz of whole cranberries

cup (or so) of water

0.5 cup of sugar

0.5 cup orange juice ( I substituted juice from actual oranges)

Optional - Grand Marnier 0.25 - 0.5 cup (I didn't add because I have a budget, but apparently it keeps from making it icy

                                                             Plan of attack

Add cranberries, water and sugar into a medium sauce pan and bring to a boil. Boil for 9-13 minutes until the berries are completely done.

Remove saucepan from heat and set aside to cool. Add orange juice (and liqueur). Put mixture in a food processor and puree completely.

Put in a container and chill. * I put my mixture in the freezer and froze as is, but you can also add to an ice cream maker for an actual sorbet texture. I think if I had added the liqueur, it would have been perfect straight from the Tupperware.

My comments: I LOVE cranberries, and this was kind of like the cranberry frosting on my hot day. Literally I stayed up to taste it and it paid off. Plus, I have it from a very good confidential informant cranberries are actually very good for ya! I would make again but budget for the Grand Marnier because I think the consistency would be improved. As is, it is refreshing and not too sweet!  I put in more water because I didn't have actual orange juice on hand, but it was still delicious! 

Guac-amore por favor

The way to some hearts is via guac-amore

Ingredients

A ripe avocado

Cumin

Medium shallot

Ripe lime

Cilantro

Sea Salt and Crushed Pepper

                                                          Plan of Attack

Halve the avocado and remove the pit. Mash the avocado into a paste

Chop the cilantro and clean then dice the shallot.

Mix cilantro and shallots into the avocado mixture. Add cumin (I am heavily into cumin so add according to your taste) and the salt and ground pepper.

Mix throughly and squeeze wedges of lime into the guac-amore! I have heard in Mexico they add the pit, but I am a humble guac-amore student, so we'll see if this is another recipe of the week in the future.

"When the moon makes ya sigh,

For nachos or pizza pie,

It's guac-amore!"

Of course.

Rasberry Hibiscus Sun Tea...

Simple Recipe - always AWESOME!

Ingredients

Raspberry Tea Bags

Water

Hibiscus Simple Syrup (I used More Food Hibiscus Roobius Tea Syrup, made in Beacon, NY)

Plan ot Attack

Add a tea bag to a Mason Jar and fill with water. Screw your cap on very tight.

Place the sun for 2-3 hours

Take the Tea from the Jar(s) and pour into a pitcher and refrigerate.

Pour the Iced Tea into a class and add sm amount of Hibiscus Syrup. Store throughly with a spoon and serve cold...wearing something hot. I prefer to gardening when it is hot in my bikini top...because with this tea as my drink I so damn cool.

Spicy oven-baked cod

Ingredients

Fillet of cod

Jamaican Jerk / Creole seasoning

Olive Oil

Garlic

Lemon Juice or Lemon

Seasoned bread crumbs (I used Progresso Italian)

Plan of Attack

Preheat the oven to 390 degrees

Brush the cod with olive oil, sprinkle with lemon juice, and coat both sides with Creole seasoning. Sprinkle top with bread crumbs.

Put tin foil on a baking sheet folding up the corners to make your cod a shallow box.

Place cod on the tin foil, on the baking sheet and put in the oven for 13-16 minutes. It'll cook quicker than anticipated. 

*Serve with Aioli recipe featured in the Tilapia recipe

My comments: Delicious and light, I found myself wanting more. My piece of fillet was something I just got at the grocery store, but if I had an actual piece of cod straight form the ocean, I would've probably tried to find a recipe which celebrated the integrity of the actual fish. 

Radish Greens Salad- Happy Accident!

I was thinning my radishes in my garden and a Google search revealed they're edible! So into my salad they went!

Ingredients

Sm - medium apple

Radish greens (medium bunch) cleaned

.5 scallions 

Cilantro 

Medium cucumber

Vinnagrette ( of your choosing) - I used raspberry vinaigrette with apple cider vinegar

                                                        Plan of Attack

Chop Apple into bit sized pieces

Slice Cucumber 

Chop Cilantro and Scallion

Mix radish greens, cucumber, cilantro, scallions apple in a bowl and coat with dressing. Serve your salad with your smile!

My comments: I would make again but I would add garbanzos or another bean, or perhaps fresh flaked tuna, to make it a more substantial meal.

Healthy Hippie Butternut Squash Soup

Ingredients

Butternut Squash (Medium)

6 cups of chicken stock

Sprigs of Rosemary

Sm shallot

2-3 cloves of garlic

nutmeg (to taste)

Cinnamon

Sea Salt and Crushed Black Pepper

2 tbs of butter (the real deal)

                                                           Plan of Attack

Peel and cube the butter net squash, being sure to keep the seeds in the core out of the "done bowl". Set aside.

Peel and dice the shallot. Peel and dice the garlic cloves

Over medium heat add the butter to your stockpot and then saute the shallot ad garlic until the shallot is clear.

Add six cups of chicken stock, the sprig of rosemary and the cubed butternut squash. Bring the mixture to a boil and cook until the squash pieces are not hard and able to be mashed easily.

Remove from heat.

In batches, put the soup (broth and squash together) into a food processor and puree the mixture.  Add the pureed soup back into the stockpot, Add cinnamon (generously), nutmeg (mindfully), salt and pepper. and turn heat on to cook off the excess liquid until the soup has a velvety texture. 

Remove from heat and serve hot. Serving suggestions (not pictured):

* Served with parmesan cheese or horseradish cheddar grated over the top. 

* Served with Pepitos over the top

* Served with well done coins of sausage (spicy Italian works well) mixed in to an added savory flavor and a hearty meal. To prepare sausage: Saute in sm skillet / frying pan and then add to soup hot.

My motto is if it is served wearing "something' sweet" it'll always be hot...especially if there is sausage involved...*wink*

My Comments:

Many recipes for butternut squash soup call for cream to achieve the creamy, decadent texture which is so sought after when work with squash. By giving the soup more time on the stove after it is pureed, I achieve this texture, without the added calories. The additional benefit of not adding cream: Freezing! This soup freezes with awesome predictability and has a quite a shelf life! The Rosemary is honestly what makes this recipe special because it adds a delicate, wild flavor to the traditional recipes you'll find! 

Asian Inspired Brussels Sprouts Salad

Ingredients

Lb of Brussels sprouts

2-3 medium carrots, peeled and shredded

2 green scallions, diced

cilantro (to taste)

edamame (cup or so)

Dressing:

cup of olive oil

3 tbsp of apple cider vinegar

2-3 tbls of soy sauce

2 tsp of honey

Chop the Brussels sprouts and mix with shredded carrots, diced scallions, diced cilantro, edamame, and whatever else you're interested in adding. 

Mix the dressing throughly and then add into the salad, being certain to coat the entire salad in the dressing.

My comments: I did not add as much of the olive oil and opted for more apple cider vinegar. To my palate this worked best. Other recipes called for slivered almonds and/or sunflower seeds and I would cosign adding either if they were in my budget or my cabinet. I plan on making again and might add radishes, dried cranberries and/or apples. I know I have so many Brussels sprouts recipes and honestly, when Brussels sprouts call, I come running...

Cold Salads in the Sum sum summertime..

Here I come, come comer-time...

It might as well be called sal-ertime....or yummer-time...because all I want when it's hot is cold. crispy. green. shit.

Crunchy Love Granola...The milkman couldn't have done it better

                                                                        Ingredients

Cup (or so) of oatmeal

craisins 

salt (to taste)

2 tbls of butter

brown sugar - 3 tsp

cinnamon ( to taste)

                                                                     Plan of Attack

Preheat the oven to 350 degrees

Melt the butter in a microwave save bowl or in a sm-medium saucepan over low heat

Mix oats, butter, brown sugar, salt, and cinnamon

With a measured hand coat a buttered sheet tray and place in oven.

Cook for 9-13 minutes until your granola has the desired crunchiness. Cool, and then mix in cranberries. Serve over greek yogurt or with, of course, milk.

My Comments: My friend, my sounding board, and my sensei the milkman couldn't do this better. I have fine tuned this recipe and every time I make this granola, I always expect to unlock my house and see the milkman stairwaying my granola in my kitchen, and then sheepishly saying saying " I can't help it...I.must.have.cbear's.granola."....

P.S. Granola is a euphamism, for oats, brown sugar and cinnamon ...wink

Serving Suggestion: Add Apricots! Yes please!

Brussels Sprouts Salad

Ingredients

Brussels Sprouts (5-6 per person)

Sm - medium apple

Vinagrette of your choosing (Raspberry walnut is what I used)

Salt (to taste)

Freshly ground pepper

medium wedge of lemon

                                                Plan of Attack

Chop Brussels sprouts in between bite size pieces and shredded size.

Cut apple into sm bite size pieces, being careful to avoid the core and seeds.

Mix ingredients together and add dressing. Squeeze lemon over the top of the salad. Season with Sea Salt and crushed pepper to taste.

My comments:

This was a quick and refreshing salad I invented to use what I had in the house. I think adding sunflower seeds and possibly shallots would be an improvement. In the place of the apples I think I might try sweetened dried cranberries. For a satisfying meal, I would also consider adding a medium flavored cheese...perhaps a smoked gouda or horseradish cheddar in cubes. 

Spicy Grilled Tilapia

Serving Suggestion: With Lemon and Garlic Aioli (recipe below)

Ingredients:

Tilapia Fillets

Olive Oil

Jerk/ Creole Seasoning

Old Bay Seasoning

                                                                 Plan of Attack

Get the grill to medium high heat

Brush the fillet with olive oil and liberally season with Tsp of Old Bay and Tsp of Jerk/Creole Seasoning

Place the Tilapia on the grill, cooking 5-6 minutes on each side. Squeeze lemon over the top of the fillet and serve with Garlic Aioli

Garlic Aioli

Garlic Aioli

Cup of mayonnaise

Freshly crushed black pepper

3 cloves of Garlic, diced

Wedge of lemon

Dijon Mustard (I used horseradish brown mustard) - tbls

                                                                Plan of Attack

Mix ingredients together, squeeze in lemon juice and add pepper to taste. Chill aioli and add to fish as a garnish, with some set aside to be used as needed.

My Comments: I think you have to have the aioli to cut the spicy heat of the tilapia. I made a mistake and did not account of the saltiness of the mustard I added to the aioli, so it was a little spiced for the average person. Since I have ridiculously low blood pressure and constantly crave sodium, I ate my dinner happily.

This meal is surprisingly quick, satisfying and the satisfies the poor man's craving for surf and turf.

Healthy Antipasto...my way, or hit the highway

Traditional Antipasto is delicious, and in my opinion, an amazing hangover cure...but this is a meal to do after Pilates and a coconut water...

Ingredients

Red Bell Pepper

Cucumber

Sea salt

Optional- Can of tuna (Albacore, in oil)

powdered garlic (to taste)

Crushed black pepper

cheese (any strong flavored cheese works- I've used horseradish cheddar, smoked Gouda, Gorgonzola, Feta, Parmesan...can ya tell I love cheese?)

Balsamic vinegar (3-5 tbls) 

Plan of Attack

 Chop Cucumber and red bell pepper. 

Slice the cheese into bite size pieces

Mix Cucumber, pepper, and cheese. *This is where ya add flaked tuna fish*

Toss in balsamic, garlic, sea salt and freshly ground pepper.

Eat immediately (On a side note- I have just received the thanks note from your abs...)

My comments: I have made this recipe over and over again. The trick is to refridgerate the ingredients beforehand, because "ya gotta keep it 'fridgerated." OBVIOUSLY...The salad is refreshingly cold this way. Sometimes I add diced apple or pear, craisins, sunflower seeds, a shallot if I have a shallot handy (you should always have a shallot handy), horseradish, and I always add love. of course. You can also make with raspberry/walnut vinaigrette or traditional Italian as the dressing instead of the balsamic vinegar. It is a matter of personal preference and calorie content. It almost makes ya not miss Salami, but honestly, I almost always kinda miss Salami. People say, "if people are offering ya a little cucumber, why do ya miss salami?" My answer: Nobody ever is interested in a little cucumber masquerading as a big cucumber who is simultaneously advertising itself as a zucchini... and there is just something very awesome about a real deal salami. final answer. 

Sausage and nothing but the vegetables

This lady needs some sausage as often as is healthy (only healthy sausage need apply) and who says no to vegetables?

Ingredients

lb of green beans ( trimmed and cut)

broccoli (medium crown)

red pepper (medium dice)

2 sweet potatoes (cut into bite size pieces)

9-13 oz of chicken or turkey sausage (either smoked ahead of time or browned/cooked in a skillet)

cumin (to taste)

paprika (to taste)

salt and pepper

powdered garlic

red pepper flakes

6 tbls of olive oil

                                                          Plan of Attack

Preheat the oven to 400 degrees

Coin the sausage (I had 5 links, but you could have 6 or more)

Chop and trim the vegetables

Add vegetables and sausage to medium mixing bowl. Toss vegetables and sausage coins with olive oil and spices.

Line sheet pan with parchment paper and add vegetable/sausage combination

Put in oven for 15 minutes; remove and stir mixture;  Put back in the oven for a total of 30 minutes.

*Serve and enjoy!!!

* The recipe initially didn't have cumin (but I added with a liberal hand). I like spicy hot and spice...so this was a big hit in my lonely kitchen. You could serve over quinoa but I would just add more sausage. It is a battle cry in my house "more sausage!". Just kidding of course...we're way choosy about our sausage and our vegetables! Your body is your temple and I am choosy about feeding mine only my best sausage!

Baked Pears

Healthy..kinda

Ingredients

3 Pears

Cinnamon

Brown Sugar (for sprinkling)

Butter ( 3 tbls)

                                                                        Plan of Attack

Preheat oven to 350 degrees

Halve the pears and core them, removing their seeds and their stems. You'll have 6 pear pieces.

Melt the butter in a sm saucepan and using a basting brush, coat both sides of the pears with melted butter. Sprinkle brown sugar and cinnamon in the well created by the coring of the pears.

Coat a baking sheet with tin foil and place the pears onto the baking sheet. Place the pears in rows on the baking sheet and put in the oven for 13-16 minutes.

Serve hot with vanilla ice cream or for the health conscious hippies of the world, a scoop of plain Greek yogurt.

Comments: Delicioso...of course. Pear me hard, fast and often...of course. 

S&P, as my Dad calls em'...Sausage and Peppers, of course

Tail gates...yeah man...

Ingredients:

6-9 Sausage Italian Sausage Links (mixture of spicy and sweet)

3-5 tbls of brown sugar

2-3 cloves of garlic

Red, orange and green pepper (2 of each- total of 6)

Powdered garlic

Cinnamon (yeah, I am serious, I said cinnamon)

2 tbls of olive oil

a smattering of basil leaves (optional)

Diced totatoes (3 Roma)

Red Onion - sliced completely into strips (*You can also substitute for a Spanish onion, medium size)

Plan of Attack

Slit the sausages down their middle

In a massive stockpot, add a tbls of olive oil and brown the sausages on both sides over medium heat; Remove from heat and put aside.

While the sausage is cooking, core and cut the peppers and onions into slices

In the same stockpot, over medium heat, add garlic, onions and tomatoes. Cook throughly and then add sausages and cover. 

When sausages are cooked through add peppers; When peppers are cooked ( 5-11 minutes), add salt, sugar and chopped basil leaves.

Cover your creation for as much time is needed to integrate spices into the base and removethe remove the pot from the heat. 

Serve on hoagie/hero/sub rolls (call em what ya want, the end goal is a sandwich you'll enjoy). 

Enjoy!

Comments: Leftovers are awesome worked into a sauce over spaghetti, just fyi! I have been perfecting my S&P since I got a kitchen, and it is a journey...an S&P journey taken by the brave and the lovers of hot food for cold nights. Basil is a welcome add on for pretty much anything, so add away...It's your sausage and my motto in life is "treat the sausages in your life well"...

Apple Turnovers ...

Recipe coming soon...We have it down pat, but we're working to make sure we've finalized the details and we don't miss anything!

Ingredients

Filling

2-3  sm- medium sized apples

Cinnamon ( more than ya think you can need..but we all need more than we acknowledge..in every way..unless you're a meaner and then ya think ya deserve everything...so if this is ya, then go away...please..because ya deserve nothing)

Cornstarch (tsp)

tbls of lemon juice

.33. cup of brown sugar

water (on hand)

Shell

Box of puff pastry sheets

egg whites, beaten

granulated sugar

Flour (to coat rolling pin)

                                                                       Plan of Attack

Preheat oven to 325

Defrost Pastry sheets according to directions

Peel, core and dice apples and add to sauce pan with tbls of brown sugar, lemon juice, water and cornstarch. Turn on to medium -low heat, stirring frequently. Remove from heat and put aside.

Take the puff pastry squares and spoon servings of the cooled filling into a corner of the sheets; fold pastry square over to make a triangle shape and seal with the pressing of a fork. 

Place on baking sheets; Baste turnovers with beaten egg and drizzle with granulated sugar.

Bake for 17 - 22 minutes...23 minutes if you're looking for a crunchy exterior with a surprise inside...

Kay Cessaro's Special Sauce

Bright, Simple and Tastes like Summertime meets Sunday Dinner

                                                             Ingredients

9-13 Roma (Plum) Tomatoes

Head of Garlic

Big Bunch of Basil

Tbls of brown sugar (optional)

salt and pepper (To taste)

Olive Oil

                                                              Plan of Attack

Core and chop the tomatoes. This sauce is meant to be textural so make sure the tomatoes are not diced but are instead sm, slightly under bite sized. 

Dice the Garlic (some people add 5-6 cloves, I generally add more than every recipe requires, so make according to your preference).

Coat the bottom of your stockpot with olive oil. Turn on stop top and when oil is hot add garlic. Saute garlic until aromatic and keep checking, to confirm it is not burning or sticking to the pot. You may have to add more olive oil.

Add tomatoes to pot once garlic is cooked. Using a wood spoon mix garlic, oil and tomatoes.

Cook tomatoes until they taste cooked (about 30 minutes). Sauce might have come to a boil. Add  basil, ( which has been roughly chopped) and simmer.

Add salt, pepper and brown sugar, taste and remove from heat.

Serve over pasta while hot! Works well with linguine and tortellini especially! 

My comments: Kay Cessaro is my sauce hero! Simple recipes, super healthy and honestly, a revelation when it comes to what to do with your garden's abundance of tomatoes! Recipe freezes surprisingly well and I was eating sauce from last summer's garden up through December of this year! 

Bleu Cheese and Barbecue Burger

Savory, sweet and surprisingly sophisticated

Ingredients

Lb of Ground Beef

Shallot

garlic powder

Rosemary

Bleu Cheese Crumbles (cup)

3 tbls of barbecue sauce

2 tbs of soy sauce

crushed black pepper

Seasoned bread crumbs (2 tbls)

Dice the shallots (amount according to preference...I used about a nickel sized amount of diced shallot per burger)* I call it putting my 5 cents in...get it? Yeah, I know ya do)...

Add ground beef, shallots, barbecue sauce, soy sauce, garlic, seasoned bread crumbs to a medium sized bowl. Mix  your beef with your hands. Remove leaves from the sprig of Rosemary and dice them. Add the Rosemary to the mixture, distributing evenly. Add crushed pepper (according to your preference).

In batches, sprinkle some Bleu cheese crumbles and using your hands fold them in to the mixture;  add some more and then fold them in. The idea is to equally distribute the crumbles throughout the meat mixture. Keep some of the Bleu cheese to the side to be used to sprinkle on top of the burger when they're served. 

Grill or pan fry your burgers to your desired degree of wellness. Serve on a bun sprinkled with Bleu Cheese dressing and with your favorite barbecue sauce in lieu of ketchup.

* Makes 3 big burgers; 5-6 sm burgers.

My comments: AWESOME! Because of the cheese there is a need for serious cooking but it makes for a juicy burger. I didn't have time to put this recipe on the grill but I would definitely be interested in putting them on the grill with this same recipe. I think the product would be actually better. As it was I cooked my burger in a medium skillet and I missed my preferred fire-kissed burger coating ya can only get from the grill. Some people might be inclined to added diced garlic, and this is an option I would also consider. I didn't add my usual egg to this recipe, but I honestly think this would also be something to try.

Perhaps this is not the healthiest thing on the menu, but everybody deserves a decadent burger every so often...some more than others...

Apple-Pear Galette

You don't hafta wear a beret to bring it...and by bring it  I mean bring your best galette game

                                                                       Ingredients

2 tablespoons all-purpose flour, plus more for the surface

2 9-inch refrigerated piecrusts

cup of raspberry preserves (other varieties of preserves'll work - be creative)

3 medium apples, cored and sliced into slivers

3 Bartlett pears, peeled and sliced into slivers

2 tablespoons fresh lemon juice

1/2teaspoon ground cinnamon

3 tablespoons plus more granulated sugar for dressing

medium to massive egg, beaten

                                                                       Plan of Attack

Preheat your oven to 350 degrees

Flour your surface (countertop or butcher block) and flour your rolling pin. Place pie crusts on top of each other and roll to 13- 16 inch circumference. 

Coat the bottom of the pie dough with a layer of preserves; the remainder to the side

Toss the apples and pears with lemon juice, cinnamon and sugar. Then place them in the center of the pie crust and folder the edges of the pie dough in to resemble a scalloped edge.

Brush the top of the galette with the beaten egg with a basting brush. 

Put the galette (yeah now ya can call it an official galette) int the oven for 30-40 minutes. My oven runs hot so ya might need more, but honestly, keep checking on your creation for the best result.

While the galette bakes, heat what is left of the preserves and the remaining sugar until it becomes a liquid.

Remove the galette from the oven and brush the preserves/sugar mixture over the top.

Serve warm with ice cream or cold with a smile.

My comments: LOVE this recipe and it always impresses. And by impressed, they'll be outside your house with a grand gesture like possibly showing up with a boombox,  wearing a shirt which says "I need more galette" and shouting "I need your baking"....