0 Cream Cheese & Chicken Salsa Tacquitos: Baked or Air Fried

Tacquitos use corn tortillas, filled with a combo of cream cheese, cheddar jack, and tender shredded chicken. In this recipe, they get their flavor from adding your favorite salsa. I used salsa verde, a green Mexican sauce made with tomatillos and chili peppers. Usually deep fried, these are baked in the oven or cooked in an air fryer for a crispy crunch.

These tortillas come together very quickly, using cooked & shredded chicken. I have used my own canned chicken, but I love the texture much better using my pressure cooker for shredded chicken. I can plunk in the chicken frozen and it will be ready in 30 minutes.
TIP: Using my stand mixer shreds the chicken in seconds!

TIP: Corn tortillas roll up better if they are softened. If they are not moist enough, the tortillas will split and crack. No biggie if they do, they'll still taste great!

There are a couple of ways to do this, and I like using my microwave.
Microwave: Put 5 tortillas on a microwave safe plate, cover with plastic wrap and warm them on High for 30 seconds. You can also wrap the tortillas in a damp paper towel and warm them in the microwave.
Oven: Brush each side lightly with cooking oil, wrap the tortillas in aluminum foil and put in the oven at 350°F for 15-20 minutes.
Stove: Dip the corn tortilla briefly in hot oil.

Mix the chicken, cream cheese, and salsa till combined. You can use any salsa that you love. This recipe uses about 1/2 can of this Herdez Salsa Verde, and you can add less or more to taste.

Use a 2T. cookie scoop to portion out the filling and place it on one end of the tortilla.

Roll the tortilla into a tight log, rolling all the way toward the end.

Place rolled tortilla seam side down on a baking sheet. Continuing process with the rest of the tortillas and meat filling.

Lightly spray or brush the tops with cooking oil.

At this point, you can bake them or freeze the tacquitos. To freeze, cover the baking sheet of tacquitos with plastic wrap and freeze for 2-5 hours. Once frozen, put tacquitos in a freezer baggie, label and date. Freeze for up to 4 months.

Bake in a 375°F oven for 15-20 minutes - rotate pan halfway through baking.

Making tacquitos gave me a chance to try my new Phillips Air Fryer!

I tested only a few, but it looks like you can fit 8 tacquitos in a single layer. I was impressed by how quickly they cooked and how crispy they were, all the way around.

Air Fryer: Spray the bottom of the air fryer basket. Put rolled tacquitos seam side down, in a single layer. Air fry the tacquitos at 375°-400°F  for 10-15 minutes till golden brown.

Serve hot, with salsa, guacamole and sour cream.

Tacquitos in the Air Fryer

Enjoy!

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Cream Cheese Salsa Tacquitos - Baked or Air Fried

by Frieda Franchina, adapted from Betty Crocker April-18-2018

A quick week night meal or appetizer comes together with cream cheese, your favorite salsa, and shredded chicken. Warming up your tortillas will help prevent them from cracking and splitting. Using a small 2 Tablespoon cookie scoop helps portion these quickly and easily. You can deep fry these, but I prefer to bake them in the oven or air fryer.

Ingredients

• 1 1/2 cups cooked, shredded chicken
• 3 ounces cream cheese, softened
• 1/2-1/4 cup salsa, salsa verde
• 3/4 cup colby jack, shredded
• 18-20 (6 inch) corn tortillas
• oil or cooking spray

Instructions

1. Line a baking sheet with foil. Lightly grease the foil.2. In a bowl, combine the chicken, cream cheese, salsa and shredded cheese. Mix to combine well. Add more salsa to taste, if desired.3. Put 5 tortillas on a microwave safe plate and cover with plastic wrap. Heat on High power for 30-60 seconds. 4. Put 2 Tablespoons of meat mixture onto the warmed tortilla, near one edge, forming a line. Pick up edge of tortilla and fold it over the meat, press and pull back, forming a log. Roll the tortilla to the other end and put seam side down on the baking sheet. 5. Repeat process with reaming meat and tortillas. 6. Spray the tops of rolled tortillas with cooking spray or brush with oil. 7. Put baking sheet of tacquitos in a preheated 400°F oven for 15-20 minutes, turning pan half way during baking. AIR FRYER: Spray bottom of air fryer pan with cooking spray. Place tacquitos seam side down in pan, in a single layer. Set air fryer to 400° and bake for 10-15 minutes till golden brown and crispy. FREEZER: Tacquitos can be made ahead of time without baking them. Place rolled tortillas onto a baking sheet, seam side down, and cover with plastic wrap. Freeze till firm, and transfer tacquitos into a freezer baggie. Bake from frozen, using the same cooking times above.

Details

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 18-20 tacquitos

0 Marvelous Meatballs: Pressure Cooker Fast!

Several years ago, I wrote a post about making my own meatballs and freezing them, as the ones from Costco were a wee too spicy for us. What's great about making your own meatballs is that you get to choose how mild or spicy they are, freeze them to use in pasta, sandwiches, appetizers, and save some money from buying the pre-made frozen meatballs. 

I have made these meatballs over the years using the oven, which is great and wanted to see if I could cook them in the pressure cooker. 

Would it save time? Would it taste great? Would I need to brown them?

Let's find out!

The ingredients are simple and do not require a lot of prep. You can choose a mild sausage or a spicy sausage, depending on what your plan is for the meatballs.

The key to making great meatballs is not to over mix them, which creates a tough, chewy meatball. Enter disposable plastic gloves. Not only do they help with mixing the meat, they help in rolling the meatballs smooth, as they will not stick to your hands.

I love using a 2 Tablespoon cookie scoop - not only does it make the perfect sized cookie, it makes the perfect sized meatball - about 1.5" in diameter.  I line a cookie sheet with plastic wrap, which makes clean up so much easier. You can leave the meatballs as is, with the flat bottom, or you can roll them between your hands for a more rounded meatball.

This is a Lotus Steamer basket, or a vegetable steamer basket. It is great, not only for the holes to drain the fat from the meat, but it can expand/contract to fit your pot.

I am using 2 steamer baskets, and this top one is from IKEA - It comes with a detachable clip to help pull your steamer basket out. These are inexpensive and will help you do a full batch of meatballs in 2 layers. If you don't have an extra steamer, you can cook your meatballs in 2 separate batches.

Put 1 cup of water into the pressure cooker, your steamer basket, and half of the meatballs. Place a second steamer basket on top of the meatballs and add your second layer of meat.

Close the lid, put the pressure valve on sealing and set the pressure cooker on High (Manual) for 5 minutes.

Use a quick release by opening the pressure valve - this will not toughen up the meatballs at all.

I was pleasantly surprised that the meatballs didn't mesh together into ONE large lump! I was able to take them apart, like a puzzle, and the internal temp was 165°, perfect for cooked meatballs.

I browned some of the meatballs under the broiler for about 4-6 minutes. Can you tell which one is the browned meatball? I really couldn't. It's the one on the left. I think I'll skip the browning step.

Once the meatballs have cooled, you can put them in a freezer safe bag and freeze for up to 6 months. I was able to get 39 meatballs prepped, and cooked in less than 30 minutes! It didn't take any less time than to bake them, but I'm sure it took less energy and in the summer months, you may not want your oven heating up your kitchen. This is great news to those with limited kitchen space, or if you have an RV - cooking meatballs in a pressure cooker is a great alternative!

MARVELOUS MEATBALLS 
in the Pressure Cooker

1 pound lean hamburger
1 pound sausage (Italian, Mild, Hot, Maple...you choose!)
2 eggs
4 slices of bread, torn in small pieces
1/2 c. grated Parmesan cheese
2 T. dried parsley
2 t. salt
1 t. pepper
4 t. minced garlic

Mix meat, eggs, bread, cheese, parsley, salt, pepper, and garlic in a large bowl until thoroughly combined.
Form meatballs with large cookie scoop (2 T. size).
Pour 1 cup of water in the liner of the pressure cooker.
Place steamer basket into the pot liner.
Layer half of the shaped meatballs onto the steamer basket.
*Put another steamer basket on top, repeat with layering the rest of the meatballs.
Close the lid, put pressure valve on sealing.
Set for high pressure/manual for 5 minutes.
When time is up, use a quick release by opening the pressure valve.
Use in desired recipes or cool and freeze for future use. 

*If you only have one steamer basket, cook in two separate batches. 

Use these in an appetizer, with your favorite spaghetti sauce served over pasta or as a meatball sandwich.

This recipe makes a bunch - about 39 meatballs, 1.5" in size. 
They freeze well in a freezer safe Ziploc bag, up to 6 months.
To reheat, take 10 meatballs out, place in a microwave safe dish, covered, and microwave on high for 3 minutes.

0 7 Dipping Foods to Bring to A Party!

New Year's is just around the corner. Are you hosting a party or bringing something to eat?

I have some ideas for you! They all are dipping foods...food that you can grab with your fingers and dip, eat....dip and eat....and repeat to your heart's content.

You can make these Refried Bean 7 layer Dip cups using canned refried beans ~ quick and easy and love the idea that each person can 'double dip' into their own dip!

Speaking of Dips...this one is a crowd favorite ~ Southwest CousCous Dip.  Cous cous, black beans, corn, tomatoes, avocados are bursting with fresh flavor; it wouldn't be a bad idea to spoon this into individual serving cups as well and served with crispy tortilla corn chips.

Making salsa has never been easier. Fresh onions, anaheim peppers, cilantro, and garlic bring a simple can of stewed tomatoes to life for this Fast and Easy Salsa.

Ooooohh... I love a warm, cheesey dip. Can't get enough of this Queso Blanco Dip! Smooth, creamy, with just the right amount of 'heat' to keep me dipping...

Can't forget this classic Creamy Hot Artichoke Dip. It gets extra creaminess points by using creamed spinach....

Oh man...this one is good. Not a dip, but it's a finger food that you can dip into your favorite marina sauce. You can purchase frozen ravioli, dip, bread, and fry them for an amazing appetizer that feels like eating a mini-meal... Fried Ravioli will be a hit at your next gathering!

Ummm...can't forget to add this one. Chinese New Year is celebrated at the end of January and these Sweet Cream Cheese Wontons served with Sweet N Sour dipping sauce are a sweet and tangy treat.

I am sure if you pick any of these fun dipping foods and bring them to a party, it will be enjoyed by everyone and they'll be asking YOU for the recipe.

Enjoy!

0 10 Steps for Teaching A Pressure Cooking Class

Mexican Shredded Chicken

Amazon Prime Day sold a record 215,000 Instant Pot Duo pressure cookers in one day. It was a killer deal at $69, and I seriously contemplated purchasing another pressure cooker to join my new Instant Pot Duo. As I still have a working Cuisnart, I decided that 2 pressure cookers is plenty for my family of four.

There is a FaceBook group: Instant Pot Community that is a great resource for anyone wanting recipes, sharing recipes, and questions. It is quite a large group, almost 87,000 members! With that many members, comments/questions can easily be lost further down a long list of new posts and spammers love to hit large groups. 

So many questions from so many new members flooded this community FaceBook page and I thought about my learning style.
Read from a manual? Nope.
Watch a video? Better, but what if I have a question?
Hands on learning is definitely my style.

Frozen to Fabulous Chicken

That's when I decided to launch a small pressure cooking class. Here is what I've learned and how YOU can teach a successful pressure cooking class, even if you are new to pressure cooking.

1. Gauge the interest. Do people have a pressure cooker? Is it collecting dust somewhere? If they don't, are they interested in learning about pressure cooking? I put a post on my personal FaceBook page and found several people that were interested. Based on their responses, a beginner class was in order.

2. Day of the week and time. Looking at my friend's comments on the FB post, evenings worked better as some work during the day or have children at home. Weekends (Friday-Sunday) are busy for most families, so I picked a Wednesday night, 7 pm. Six was too early for some as they needed to get dinner on the table for their families.

3. Handouts. You will want to have something that your students can look at, refer to, write notes in, and have recipes to take home. Have an extra one printed out for you to follow along. I wanted to have basic items that are not mentioned in their manual. On my handout, I have:

• Terminology/Definitions of PC, NPR, NP, QR, PIP, Trivet, Sling, 6-6-6, Nut bag
• Equipment with description/purpose: Trivet, Sealing ring, Pot Liner
• Safety measures: Keep pc away from cabinets, don't place on stove, pouring liquids in pot instead of liner, overfilling, etc.
• Buttons to use: 90% of the time, you will be using Manual/Sautee/Off/Keep Warm plus the (+) (-) Adjust buttons. A short description of these buttons were included.
• Tips: Water test (manual doesn't have a good description of how to do this)
• 1 cup of hot water in the pot.
  Lock the lid
  Vent to SEALING
  Press Manual
  2 minutes – use the (-) button to bring down the time to 2 min
  Display will say ON
  Some steam will come out the venting knob
  Pin will come up to lock the lid
  Display will say 2, Timer will start counting down
  When finished, you will hear 10 chimes and Display will say 0:00, timer counts UP
  You can choose to QR or NPR
• Additional tips such as starting the pot on saute to speed up the pressure time, always have 1 cup liquid, caution with thickeners, Rice button only for white rice, NPR with meat and why, PIP cooking, browning meats in pot, and most importantly, keeping notes of what you cook, how much, time, pressure, and outcomes.
• Resources. I listed some great blogging pressure cook websites and cook books they can check out at the library before purchasing. 

4. Lesson Plan. Since this was a beginner pressure cooking class, I wanted to cover the basics and use recipes that were simple and fool proof.  Use recipes that demonstrate different techniques and methods of using the pressure cooker. You will want to save more challenging recipes that have lots of ingredients or different cook times or user failure rates for another class. Pot Roast, Yogurt, and Cheesecake are good for a second class once students get the hang of basic pressure cooking. For this class, I chose:

• Bread Pudding - demonstrates Pot in Pot cooking with a sling
• Frozen to Fab Boneless Chicken - demos frozen meat and purpose of using NPR
• Hard Boiled Eggs - demos low pressure setting and use of cardboard egg carton for stacking eggs. Let students peel the eggs. They will be impressed. Guaranteed.
• Creamy Mashed Potatoes - purpose of uniform size of veggies and knowledge that different veggies require different cooking times. Veggies keep nutrients and taste is so much better. Potatoes can be mixed with beaters and not get gummy because they are steamed and the starchy liquid is at the bottom below the trivet.
• Creamy Mac & Cheese - cooking pasta with no boil over on stove, know what goes in your ingredients instead of chemicals from a box. Use cooking oil/butter to control foaming.

All of this was covered in just under 90 minutes. Pretty impressive, but in hindsight, I think 4 recipes would be better. I had 4 pressure cookers and when the eggs were done, I made Mac & Cheese in it. It did give me the opportunity to talk about cooling the seal if you are making a second recipe in the pc right away. The eggs are done on low pressure, so the seal wasn't too hot and I didn't need to stick it in the freezer to cool. (sealing rings soften during pressure and if you try to use it right away for a second meal, the pc may not seal).

Once you have your lesson plan and recipes, send it to your interested students with a day and time. I did this on FaceBook and got a confirmation of who was able to come. If you have a small group of 5 or less, I would suggest 3 recipes. 5 recipes was great, but there was a LOT of food, even after they sampled and took some home. 

5. Recipes. Use recipes that you have personally tried. They can be your own or ones that you have found online or in a cookbook. Please cite the source and share the link/name of cookbook.

For the shredded chicken, I made a chicken salad and served it with homemade dinner rolls. An even easier presentation would have been to mix the shredded chicken with bbq sauce and serve with with rolls.  For the hard boiled eggs, I made stuffed eggs and showed them a neat tip for stuffing the eggs with a decorating bag and tip. They were impressed!

6. Prep. A successful class begins with a lot of prep work. It is worth it, though! 

• Borrow pressure cookers if you need extra or have a student bring theirs to class.
• Shop for ingredients. I had most of the ingredients and only charged the students to cover the cost of the ingredients. 
• Wash, cut, measure, prep. I labelled all the covered containers with the name of the recipe "Chicken Salad," "Bread Pudding," etc. Measure spices and put them in a little bowl or Ziploc baggie. This is a HUGE time saver at class time! Remember, the purpose is to demo the pressure cooker, not the method of putting the recipe together.
• Plates, bowls, spoons, napkins, cups of ice water. I chose paper plates and bowls for easy clean up. Have your strainers, knives, and other equipment out, ready to use. 
• Just before class, gather your items and place them next to the pressure cooker you will be using them in. This will save you from scrambling around the kitchen, looking for a item. 

7. Start on Time. If you say your class is 7 pm, start cooking by 7:05. I started with the recipe that cooks the longest in the pc, Apple Cinnamon Bread Pudding. You can discuss what is in your handout while food is cooking. 

8. Get to know your audience/students. Have they done pressure cooking before? What is their experience? What do they like about it? This opens a great discussion and lets you, the teacher, know which direction to take the class. After a brief introduction, I discovered half my group had cooked with pc's before and the other half were newbies. The experienced cooks were happy to share their experiences with the new students! Even the experienced cooks learned a thing or two.

9. Relax. Enjoy the process. If your students see you happy and relaxed, they will be, too. Ask for help during the presentation. I had them peeling eggs, cutting the rolls, and mixing items together. 

10. Ask what they learned and what they want to learn for another class. They loved seeing the pressure cookers in action. Yogurt and cheesecake were the top contenders to learn in the next class. I had them sample some creamy Greek yogurt that I made earlier and they were in LOVE....

So, there you have it. Everything you pretty much need to know to teach a class or learn with a friend. Getting together with a group of people and cooking is SO much fun. Give it a try and let me know how it goes!

0 National Tortilla Day at Costa Vida & A Giveaway!

JUNE 4th National Tortilla Day

National Tortilla Day is June 4th and Costa Vida is celebrating!

Smothered Sweet Pork burritos are $5 all day long ... and ...

FREE HOT Tortillas fresh from the comal to every guest!  I love fresh, hot tortillas. I tear a strip off at a time, stuff it in my mouth, and relish every carbolicious bite.

Last week, I was invited to Costa Vida at American Fork, met the chef and see what's new and happening. Costa Vida is a Mexican grill restaurant that uses fresh ingredients and caters to local tastes.

Did you know... Everything at Costa Vida is GLUTEN FREE? Well, except for the flour tortillas, of course, but this is WELCOME news to those with celiac and gluten intolerance!! Let the person who is going to prepare your meal know and they will change their gloves.  Sweet!

Chef Geoff

First, we were introduced to two new drinks: Limonada & Watermelon Agua Fresca.  These drinks are a great choice for those who do not want to drink carbonated soda. The Limonada is a perfect balance of tart and sweet and is made daily with freshly squeezed limes. Fresh watermelon is delicately balanced with water and tastes just like watermelon.

Next up... salsa. Pico de Gallo, Honey Habanero, Green Chile, and Guacamole with pico de gallo and cheese. The habanero was definitely a wee spicy for me, but it is balanced out with the sweetness of honey.

My fave was the Queso.  I could live on that stuff... hot, creamy deliciousness on a crunchy chip.

Shrimp Tacos are a popular favorite, served in a thick flour tortilla with honey butter, Mango salsa and a lime wedge. Not spicy at all and I found plenty of shrimp.

I was a little hesitant to try the Raspberry Chipotle Chicken salad. I hear the word chipotle, and I immediately think "spicy!" You have a choice of dressings: vinaigrette or Costa Vida ranch and I was pleasantly surprised by the vinagrette. Light, slightly sweet and not spicy at all. It was really good.

A trio of enchiladas came next. I LOVED the Grilled Chicken on a flour tortilla with Tomatillo Lime Sauce.... it was seriously lick the plate good. Sweet Pork was good and lived up to its name. What was different was the Braised Beef enchilada, served in a corn tortilla with enchilada sauce. The texture and taste reminded me of a smothered tamale. It would be my second pick next to the Grilled Chicken.

Check out this Grilled Steak Taco ~ I am in love with the thick, homestyle flour tortillas! There is plenty of steak, cotija cheese, and a little kick from the Honey Habenero salsa. Don't worry, you can choose to have a green chile sauce instead.

Don't go away just yet. You need to leave room for dessert!

We sampled a trio of the classics: Flan, Tres Leches, and Key Lime Pie.

The key lime is very tart, but I could NOT stop eating the flan. Smooth, creamy, and swirls of caramel had a party in my mouth. Seriously ~ where have you been all my life?

Hey! Here's the best part! Want to win a $25 gift card to Costa Vida? All you have to do is enter!


a Rafflecopter giveaway

I was treated to a sampling of their menu in exchange for posting and hosting a giveaway. All the opinions expressed are 100% mine and in no way influenced by the yummy food....

0 Roll Up Cafe

 

Disclosure: I was invited to review the new menu and provide my opinion. No other compensation was provided. 

As a bread/carb lover, the name "Roll Up Cafe" conjured images in my mind of cinnamon rolls, sticky buns, danishes and buttery dinner rolls. I was invited to #Taste Life at the Roll Up Cafe as a blogger and invited my husband to come along.

To my surprise, this cafe is all about crepes. Morning, Noon and night. 

Breakfast is served on Saturday mornings with stuffed French Toast and crepes filled with eggs, mushrooms, spinach, tomato, goat cheese or the more tradition filling of egg, bacon and cheese. 

In addition to sweet and savory crepes, the menu includes soups, salads, paninis, and Nutella milkshakes.

Yep. Nutella. A must have condiment in my house.

The Roll Up Cafe is located at 1605 South State Street in Orem, Utah and is not hard to find if you look for the Owl right on the corner.

Located near Utah Valley University, this place is sure to be a crowded place during the school year.

We came on a Tuesday night and saw people of all ages and even a few kids. What caught my eye was this cool tree "planted" right in the middle of the cafe. The atmosphere is small, casual and intimate.

It was a little warm inside, but the windows and door were open and we were assured that the AC would be fixed soon. To our delight, we were immediately served an ice cold Nutella Milkshake...

Not your super-thick over the top milkshake, but plenty rich with fresh whipped cream and streaks of Nutella painted on the side of the cup, I was busy scraping Nutella with every spoonful.

For our first course hubby choose the Summer Garden Gazpacho soup... a cool, refreshing combination of watermelon, tomatoes, cucumber, peppers, mint, basil and spices. He picked up the lime wedge, gave it a squeeze and ate every bite. He enjoyed the savory/sweet combination. This menu item is seasonal and offered for a limited time. Good to know that the menu changes with the season, offering only the best fruits and veggies available locally!

I picked the Tomato Bisque, a warm, creamy soup with shaved Parmesan. I loved the fresh creamy texture, but felt it was a little too salty. Gave hubby a taste and he didn't think it was too salty at all. It wasn't too overwhelming and could taste the fresh tomatoes in every spoonful. I enjoyed the entire bowl...

For our entree, I choose the Heartthrob: a savory crepe filled with roasted turkey breast, apple wood smoked bacon, mozzarella cheese, and drizzled with their house Cilantro Lime Dressing. 

This is a great flavor combination on a classic turkey sandwich. No skimping here on portion size and the ratio of REAL turkey to REAL bacon was perfect. I ate half to save room for dessert, which was a good thing...

Hubby chose the Hot Mess: a savory crepe stuffed with Jasmine rice, curried chicken and smothered in their Thai Pineaple Coconut Curry, garnished with julienned snow peas and roasted peanuts. 

This dish was rated "medium" on the heat scale, but once I tasted hubby's entree, I made him trade plates....it was SO good! It was an incredible tropical blend of sweet and savory and was not spicy at all....when we go again, this is what I am going to order and keep every bite to myself...

I was beginning to feel like I was eating gourmet food, but not in a fancy schmancy restaurant.  The chef, a recent graduate of culinary school, has revamped the menu to include these dishes alongside family favorites.  The Hot Mess, she described as a seven year project to bring all the flavors to a perfect balance. So, so worth it!

Drum roll, please....here comes dessert. 

Both of us chose to try the Single with Vanilla Ice Cream. Oh. My. 

This is a treat to share and savor.  A savory crepe is served warm, cinnamon-roll style, filled with sweet cream cheese, drizzled with salted caramel sauce and sprinkled generously with crunchy granola and cinnamon sugar.

I really, really, wanted to lick the plate clean. Seriously. Right then and there. Instead, I scraped off as much of the delicious salted caramel sauce I could with a plastic spoon. 

O.K., now you're wondering.  With such gourmet food, it's got to come with a high price tag, right? What if I told you that the soups are $4.95, the savory crepes are $6.95 and this gorgeous cinnamon-roll crepe with ice cream is $4.95?  The portions are generous, making these prices so affordable. You'll want to come back for the taste AND for the price. 

Follow the Roll Up Cafe on their:

Website

FaceBook Page

Twitter 

Instagram 

UVU Review Open Mic Night at the Roll Up Cafe

 

**HINT** Follow Roll Up Cafe on IG or FB, share their promotional post with 2 friends on IG in the comment. Show the cashier and get 15% off the Single! Yep, that mound of deliciousness you see above...Do it. Now.

Enjoy!