Cuban Minced Beef

While visiting Cuba and a 2nd cousin, we both share the same great-grandparents, we were treated to a local dish, but I have added some other ingredients.-Mike

Picadillo de res (Spanish)

serves 4

1 pound (455 g) organic ground beef

1 chopped organic bell pepper

chopped organic onion

1 can (8 ounces/225 g) organic tomato sauce

slice stuffed pimiento or black olives

chili powder

lemon pepper

organic raisins

goat cheese

cooked organic rice

cilantro/parsley 

uno 1. Cook the beef with the pepper and onions over medium-high heat, about 10 minutes.

dos 2. Reduce the heat, stir in the tomato sauce, olives, raisins, goat cheese, and spices, simmer uncovered.

tres 3. Cook until the inside temperature of the beef is 375ºF/191ºC).

cuatro 4. Serve over cooked rice. Sprinkle with cilantro or parsley.

Try some other 

beef  dishes: https://veggiefernandezs.blogspot.com/search/label/beef

Latin American: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Goat Cheese and Grape Crostini

 Try this delicious appetizer for your next get-together event. 

Crostini di formaggio di capra e uva (Italian)

12 servings

Preheat the oven to 375ºF (185ºC)

2 cups (260 g) organic red grapes

1 cup (130 g) each organic: pecans cut in half and olives

1 Tbs. (15 ml) balsamic vinegar

2 Tbs. (30 ml) olive oil

1 1/2 Tbs. (9 g) chopped rosemary

1 (gluten-free) baguette

goat cheese

cracked pepper

organic honey

uno 1. Add grapes to one side of a baking sheet, olives and peans to the other side

due 2. Whisk the balsamic, 1 Tbs. (15 ml) olive oil, and 1 Tbs. (6 g) rosemary.

tre 3. Drizzle mixture over the baking sheet. Keep the two sides separated as you toss them.

quattro 4. Bake for 8-10 minutes, until the pecans are toasted (They can burn quickly.)

cinque 5. Slice the baguette into about 35 slices.

sei 6. Lay them on another baking sheet and brush with olive oil.

sette 7. Remove the pecan and olives, but leave the grapes bake another 10 minutes.

otto 8. Place the bread in the other on another rack to toast.

nove 9. Chop the olives and pecans together.

dieci 10. Remove the wrinkled, burst grapes and lightly toasted bread.

undici 11. Spread a thin layer of goat cheese onto each crostini.

dodici 12. Sprinkle each with the olive pecan mixture.

tredici 13. Cut the grapes in half and add several to each crostini.

quattordici 14. Sprinkle pepper and rest of rostra over each one. 

quindici 15. Drizzle each with honey.

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Chicken and Quinoa (Slow Cooker)

Quinoa is used because it is gluten free. It is an annual plant grown as a crop. Indignant Peruvian nickname: chisiya mama "mother of all grains", which is 3-4 000 years old.

Wallpa ima Chisiya Mama (Quechua)

Serves 4

1 pound (455 g) organic, boneless, skinless chicken breasts

1 cup (240 ml) organic chicken broth

2 organic tomatoes, chopped

1 organic onion, cut in half and sliced or half a can of diced tomatoes

1 organic lemon, zest and juice

1 tsp. herbes de Provence* or thyme

1/2 tsp. (2,5 g) each: Himalayan salt and black or lemon pepper

3/4 cup (95 g) quinoa 

organic black and green olives cut in half

chopped parsley

Quechua (Quechua: Runasimi “people’s language”, indigenous language)

Cuzco Quechua (dialect)

huk 1. Cut each chicken breast into 4 pieces.

iskay 2. Place in the slow cooker along with rest of the ingredients, except the quinoa and olives.

kimsa 3. Cook on High for 90 minutes or on Low for 2 1/2 to 3 hours.

tawa 4. Cook the quinoa by adding 1 1/2 cups (360 ml ) water or broth and little salt. Bring to a boil, lower the heat and simmer, uncover about 15 minutes, until the quinoa is tender and white "tail" appears around the grain.

pichqa 5. Release the steam on the slow cooker, stir in the cooked quinoa and olives OR serve over the quinoa.

suqta 6. Serve garnished with parsley.

*herbes de Provence recipe

1 cup (130 g)

2 Tbs. (30 g) each dried: 

• rosemary
• thyme
• basil
• lavender flowers
• Italian parsley

1 Tbs. (15 g) each dried

• fennel seed
• oregano
• tarragon

1 tsp. (5 g) bay powder

1. Grind rosemary and fennel seeds.

2. Add the rest of the herbs.

3. Store in an airtight container. 

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Greek Fava Spread

This has nothing to do with fava beans. It is a stable on Greek tavernas. 

φάβα (Greek)

/fava/

1 cup (130 g) organic yellow split peas or frozen

2 cups (480 ml) water

1 medium organic yellow onion, roughly chopped

1/2 cup + 1 Tbs. (135 ml) olive oil

1 bay leaf

organic shallots

organic garlic

organic lemon juice

crusty (gluten free) bread

herbs:

• pink salt
• pinch cumin
• oregano
• paprika, and/or
• chili flakes

extras: 

• sliced red organic onions
• organic lemon wedges

toppings: chopped, organic

• olives
• tomatoes
• shallots
• onions, and/or
• capers

ένα / EN-a/ 1. Fresh peas: 

Rinse then transfer to a small pot. Add water and heat on high to a boil, skim white scum off and rise.

ένα / EN-a/ 1. Frozen peas: Go to #2

δύο /THEE-oh/ 2. Add water to the peas with onions, 1/2 cup (130 ml) oil, and bay leaf.

τρία /TREE-a/ 3. Lightly season with salt, cover and simmer. Stir often. Cook 30 minutes or about 75 minutes for the fresh peas.

τέσσερα /TESS-air-uh/ 4. Remove the bay leaf.

πέντε /PEN-day/ 5. Transfer to a blender. 

έξι /EX-ee/ 6. Add a Tbs. (15 ml) oil, shallots, garlic, some lemon juice, and any herbs. Process until there is a smooth hummus texture.

εφτά /EF-TA/ 7. Transfer to bowl(s). Add any toppings and extras. Drizzle with more oil.

oκτώ /oc-TOH/ 8. Serve with crusty bead.

Try:

Pea Purée: https://veggiefernandezs.blogspot.com/2018/03/pea-puree.html

Greek Goddess Dip: https://veggiefernandezs.blogspot.com/2014/07/green-goddess-dip.html

Classic Greek Mezze: https://veggiefernandezs.blogspot.com/2016/12/classic-greek-mezze.html

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Pasta Salad à la Greek

Pasta salads taste bette alter they have had a change to rest, so prepare this up to three days in advance.

Ελληνική σαλάτα ζυμαρικών (Greek)

/ellinkí saláta zymaróikn/

Serves 6

Refrigerate for at least an hour

A. σάλτσα σαλάτας  /sáltsa saláta/ salad dressing:

1/4 cup (60 ml) red wine vinegar

6 Tbs. (90 ml) olive oil

1 organic lemon juice

1/2 tsp. (2,5 g) each: black pepper, sea salt, garlic powder, and oregano 

pinch of organic sugar

ένα / EN-a/ 1. Add add the ingredients except the oil in a bowl.

δύο /THEE-oh/ 2. Slowly pour in the oil while whisking. Set aside.

B. σαλάτα / saláta/ salad:

(gluten-free) organic pasta, example: rotini, bow ties, penne, etc.

1 chopped organic cucumber

organic cherry tomatoes cut in half

sliced organic red onion

diced red or orange organic bell peppers

pitteed kalamata olives cut in half

parsley

crumbled feta or gluten-free goat cheese

τρία /TREE-a/ 3. Cook the pasta as directed on the package, rinse and drain.

τέσσερα /TESS-air-uh/ 4. Place in a large bowl and cool to room temperature.

πέντε /PEN-day/ 5. Add the tressing and toss.

έξι /EX-ee/ 6. Toss in: cucumber, tomatoes, onion, bell peppers, olives, and pasley.

εφτά /EF-TA/ 7. Cover and refrigerate at least an hour or a few days.

oκτώ /oc-TOH/ 8. Toss in the cheese just before serving.

εννιά /en-NAY/ 9. Add salt, pepper or lemon juice as needed.

δέκα /THEK-a/ 10. Keep at room temperature for serval house before serving.

έντεκα /éndeka/ 11. Refrigerate any leftovers.

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Quick Pesto!

 It was one of those nights, "What's for dinner?" Pasta! But we have no pesto, so I improvised. 

Pesto veloce! (Italian)

1. Blend in a food processor:

Organic...

• mixed lettuce and spinach
• garlic
• bell pepper
• onion
• basil 
• goat cheese (dairy-free)
• olive oil
• lemon juice
• pitted olives
• olive juice

Optional:

• parsley
• Italian spices

2. Taste and add more of any ingredient(s) you like. 

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Greek Orzo Salad

Orzo (aka risoni, or in Italian "barley") is a large grain of rice, in the form of short-cut pasta. It is made of flour or whole grain (not gluten-free). 

Σαλάτα κριθαράκι (Greek)

/saláta kritharáki/

(lit. barley salad)

organic cherry tomatoes

sliced organic cucumber

sliced purple onions

Greek dressing, homemade or store brought

Kalamata olives

cooked orzo as directed

feta cheese

ένας /énas/ 1. Toss everything and serve.

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Greek Salad with a Plus

Greek salads usually have: cucumbers, tomatoes, onions, olives, and feta cheese. For the "Plus", check out the ingredients. 

Ελληνικά σαλάτα με συν (Greek)

/elliniká saláta me syn/

Serves 4

3/4 cup (95 g) organic quinoa, rinsed and drained (is gluten free)

juice and zest of organic lemon

crumbled feta cheese (or dairy free goat cheese)

1/4 cup (60 ml) olive oil

crushed dried oregano

chopped organic spinach

organic chickpeas, rinsed and drained

sliced organic bell peppers of choice

chopped organic cucumber and red onion

pitted Katamata olives or olives of your choice

organic pita chips or gluten free chips

optional: If you like to add slices of tomatoes, sounds good also.

ένα / EN-a/ 1. Bring 1 1/2 cups (360 ml) water and the quinoa to a boil.

δύο /THEE-oh/ 2. Reduce heat and simmer, covered for 15 minutes.

τρία /TREE-a/ 3. Spread the quinoa on a baking sheet to cool.

τέσσερα /TESS-air-uh/ 4. Dressing: Whisk together the lemon juice and zest, cheese, olive oil, and oregano.

πέντε /PEN-day/ 5. Combine the quinoa and half of the dressing.

έξι /EX-ee/ 6. Spread the spinach on plates and spoon the quinoa mixture on top.

εφτά /EF-TA/ 7. Arrange the sliced peppers, cucumbers, chickpeas, olives, and optional tomatoes on top. 

oκτώ /oc-TOH/ 8. Drizzle with the rest of the dressing. If too tick, add little olive oil.

εννιά /en-NAY/ 9. Serve with the chips.

📌Look at some of the other Greek recipes or salads.

 

 

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Seafood Stew from Catalonia

Catalonia (Catalan: Catalunya; Spanish: Cataluña) is one of 17 autonomous community in Spain, located  in the northeastern corner, borders France and Andorra, south of the Pyrenees Mountains, and to the east is the Mediterranean.

Its cuisine (Cuina Casolana) is based on Mediterranean diets: soups, salads, meats, fish and seafoods, snails, and desserts.

Estofat de marisc (Catalan)

Serves 4

1/4 cup (60 ml) olive oil

2 organic yellow onions, diced

1/4 cup (30 g) each minced organic: shallots and garlic

3 cups (390 g) organic ground peeled tomatoes

2 cups (480 ml) each: water and clam juice

4 ounces (115 g) Serrano ham or prosciutto, sliced and julienned cut

1/3 cup (45 g) Castelvetrano olives or another green olives

1/2 tsp. black pepper

1/4 cup (15 g) chopped parsley or 1/8 cup (7 g) dry parsley

2 pounds (910 g) halibut filets, cut bite-sized

 (optional: shrimp, scallops, clams, mussels, or other white fish or a mixture)

1/2 cup (65 g) organic, (dairy-free) mayonnaise

1 tsp. (2 g) paprika

8 toasted (gluten-free) baguette, thin slices

3 Tbs. (45 g) crushed organic almonds

un 1. Sauté the onions, shallots and garlic in 2 Tbs. (30 ml) olive oil, until they just begin to brown, about 3 minutes.

dos 2. Add the tomatoes and bring to simmer for 5 minutes.

tres 3. Add the water, ham, clam juice, pepper, parsley and olives. Bring to boil.

quatre 4. Add the fish, simmer for 5 minutes, stir.

cinc 5. In a bowl,  mix the mayonnaise, paprika, and 2 Tbs. (30 ml) olive oil.

sis 6. Drizzle the baguettes with little olive oil, then toast them.

set 7.  Serve stew hot with the mayonnaise sauce, croutons, and almonds.

Bona gana!

"Good luck!"

Bon Appétite!

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Tuna à la Sicilian (slow cooker)

Tuna should be cooked quickly or slowly. The slow cooked tops the requirement and easier for the cooker.

Sicily is the largest Mediterranean island. In 241 BCE, Roman named their new province "Sicilia". The original settlers were the Illyrian tribe, called Sicani, possibly from Spain around 8000 BCE. And the island has been inhabited by many Mediterranean cultures to this day.

“Food is history.

Taste history!”

Tunnu (Sicilian)

Serves 3

2 pound (910 g) tuna steaks, might have a thin skin, cook with it on and remove later

olive oil

organic garlic cloves, sliced

organic onion, chopped

1 tsp. dry oregano

pinch or two of red pepper flakes

1/2 cup (120 ml) white wine or dry vermouth

1/2 can (400 g) can of organic chopped tomatoes with its juice

pitted oily olives

capers, drained

zest of 1 organic lemon

black pepper to taste

chopped parsley leaves

unu 1. Heat the oil in a skillet over medium-high heat.

dui 2. Sauté the garlic, onions, oregano, and red pepper flakes for about 3 minutes.

tri 3. Add the wine and bring to a boil.

quattru 4. Pour into the slow cooker.

cincu 5. Stir in the tomatoes and juice, capers, olives, and lemon zest.

sei 6. Cover the sauce over the added tuna.

setti 7. Cook only on  low for 5 hours.

ottu 8. Remove the tuna and place on patter.

novi 9. Cover with aluminum foil.

deci 10. Skim any excess fat from the sauce and add any spices to taste.

unnici 11. Stir in the parsley.

dudici 12. Serve the tuna with some sauce on top. 

tridici 13. Put the extra sauce in a container and place on the table.

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Turkish Mixed Salad

A classic Turkish salad, as a side dish or appetizer salad

çoban salata

Serve 4

I. Salad:

2 organic bell peppers of different colors, thin slices

1/2 organic cucumber, chopped

4 organic tomatoes, chopped

1 red organic onion

crumbled feta cheese (or dairy-free goat cheese)

black olives

mixed organic lettuce

bir 1. Place the lettuce, peppers, cucumber, tomatoes and onions in a bowl.

iki 2. Refrigerate for 30 minutes.

II. Dressing:

3 Tbs. (45 ml) each: organic lemon juice and olive oil

crushed organic garlic cloves

chopped parsley and mint

1 Tbs. (15 ml) chopped dill (or 1 tsp./5 ml dry)

1 tsp. (5 ml) sumac

üç 3. Whisk oil, lemon juice, and garlic.

dört 4. Stir in the parsley, mint, and dill.

III. Serve:

beş 5. Scatter the feta/goat cheese over the top.

altı 6. Pour dressing over the salad. Toss.

yedi 7. Garnish with olives

Afiyet olsun! 

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Olivdad

Olivada is a quick, garlicky Greek olive spread. 

Ολίβαδα

/olívada/

Serves 10 people

1 cup (130 g) pitted Kalamata olives

1 Tbs. (15 g) capers

2 organic garlic cloves

1 Tbs. (15 ml) organic lemon juice

black pepper and red pepper flakes to taste

1/4 cup (60 ml) olive oil

(gluten-free) baguette, sliced and toasted

optional: 

• anchovy fillets
• 2 Tbs. (30 ml) red wine vinegar

1. ένα /éna/ 1. Chop the olives, capers, garlic (and optional anchovies)
2. 
   
3. δύο /dío/ 2. Pulse in a blender.
4. 
   
5. τρία /tría/ 3. Mix in a bow the lemon juice, black pepper and red pepper flakes and add the olive mixture.
6. 
   
7. τέσσερα /tésera/ 4. Drizzle in the oil (and optional vinegar).
8. 
   
9. πέντε /pénde/ 5. Taste and adjust the flavors.
10. 
    
11. έξι /éxi/ 6. Place the bowl next to slices of toasted baguette.

1. επτά /eptá/ 7. Place extra olivada in a jar or container and cover the top with film of oil. Store in the refrigerator for up to one month.

1. 
   
2. Καλή όρεξη!
   /kalē órexē/
3. 
   

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Nacho Bar

¡Hola!  When it is time to have a party, set up a Mexican food bar, and let the guest serve themselves.

Bar nacho (Spanish)

Serves 6-10 people

-Label gluten- and dairy-free items.-

-Use organic ingredients when possible.-

-Make some extra servings and keep in the refrigerator if needed. Save the left-overs for a salad the next day.-

blue and yellow bags of tortilla chips 
2 cups (260 g) each:

• shredded cheese 
• guacamole
• crumbled questo fresco (not a dairy-free cheese) or dairy-free goat cheese
• sour cream
• plain yogurt
• chopped tomatoes
• black beans, pinto, and/or refined beans
• rosted corn

1 cup (130 g) each:

• 3 types of salsas
• cilantro leaves
• chopped green onions
• sliced radishes
• (can) green chiles
• slides black olives 

3-4 organic limes, cut into wedges

3 sliced jalapeños

optional: cooked ground beef or turkey, and/or chicken

uno 1. Place various ingredients in separate bowls.

dos 2. Arrange them on table.

tres 3. Place layer of chips in bowls.

cuatro 4. Guest serves the different toppings on the chips or on small plate.

🎼 ¡Temps de festa! 🎸

💃 Time to party!🕺 

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Greek Chicken in Eggplant Sauce (Slow cooker)

Spicy coated chicken with red pepper eggplant sauce is a nice way to enjoy background Greek music.    

                                             Ελληνικό κοτόπουλο με σάλτσα μελιτζάνας 

                                               /ellinkó kotópoulo me sets melitzánas/ 

8 servings

1/3 cup (45 g) (gluten-free) flour

2 tsp. (10 g) each: paprika and ground cumin

1 tsp. (5 g) each: ground pepper and sea salt

3 pounds (1365 g) organic  boneless, skinless chicken thighs, cut into 2-inch  (5 cm) pieces

2 Tbs. (30 ml) olive oil

1 1/4 cups (300 ml) white wine or organic chicken broth

1 small organic eggplant, peeled and cubed

1 jar (12 ounces/340 g) roasted sweet red peppers, drained, OR bell peppers, sliced

1 chopped organic onion

2 Tbs. (30 g) organic tomato paste

1 Tbs. (15 g) organic brown sugar

3 minced organic garlic cloves

1/4 cup (30 g) minced Italian parsley OR 2 Tbs. dry parsley

1 cup (130 g) crumbled (dairy-free) feta cheese OR goat cheese

optionals: 

• 1 jalapeño pepper, seeded and chopped
• 8 naan flatbreads, cut into fourths (not gluten-free)
• rice

1. Combine the first five ingredients in a bowl.

2. Add chicken, toss to coast.

3. In a skillet, brown the chicken in the oil.

4. Add to the slow cooker.

5. Add the wine or broth to the skillet, loosen the brown bits from the pan.

6. Stir in the eggplant, red peppers, onions, (jalapeño), tomato paste, brown sugar, and garlic.

7. Bring to a boil, reduce and simmer, uncovered, for 5 minutes.

8. Transfer to a blender and purée.

9. Pour over the chicken.

10. Cook on low for about 4 1/2 hours.

11. Add the olives and parsley.

12. Serve with cheese on top with naan bread or rice.

Καλή όρεξη!

/kalē órexē/

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Watermelon Greek Salad

Alia puts watermelon on her breakfast cereal; I rather have it in a salad.-Mike

Σαλάτα καρπουζιού (Greek)

/saláta karpouzioú/

Makes 6 servings

3 cups (225 g) organic kale, chopped fine

2 cups (305 g) organic each: watermelon (seeded and diced) and cucumber (peeled and diced)

1/2 cup (65 g) each: diced red onion and Kalamata olives (cut in half)

1/4 cup (60 ml) olive oil

2 Tbs. (30 ml) balsamic vinegar

1 tsp. (5 g) chopped mint

black pepper to taste

1/2 cup (65 g) (dairy-free) feta cheese

ένας /énas/ 1. Place the kale, watermelon, cucumber, onion, and olives in a large bowl.
δύο /dyo/ 2. Whisk the oil, vinegar, garlic, mint, and pepper to taste.
τρία /tría/ 3. Pour dressing over the salad. 
τέσσερα /téssera/ 4. Toss thoroughly.
πέντε /pénte/ 5. Top with feta cheese.

καλή όρεξη

/kalí órexi/

Bon appétit

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Spicy Herbed Olives

On the island of Brijuni, Croatia, there is an olive tree over 1600 years old! And it still gives fruit, about 66 pounds/30 kg per year. But a baby, compared to the 2400-year old olive tree in Greece. Olives are rich source of vitamin E. Olive oil, numerous types of olives, prepared in many different ways and in many cultures, but do not pick one off the branch and eat! 

Bitter, very bitter!!

Πικάντικες ελιές (Greek)

/pikántikes pliés/

To make ahead, refrigerate up to five days. Bring to room temperature before serving.

2 cups (260 g) assorted olives

1 Tbs. (15 ml) olive oil

zest of 1 organic orange

1 1/2 tsp. (7,5 g) minced fresh tarragon, thyme and/or rosemary

1/4 tsp. (1,2 g) ground corinader 

1/4 tsp (1,2) Piment d"Espelette (a French red chili pepper powder) or substitute with paprika or cayenne powder

1. Toss olive and oil in a bowl.

2. Sprinkle with orange zest and herbs. Mix well.

3. Let it stand at room temperature for 30 minutes.

 

an Ancient Greek olive tree

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Quinoa, Six Ways

Use just 8 ounces (1 cup) (225 g) of quinoa (is gluten-free) for each of these dishes. The ancient grains are rich in protein, dietary fiber, and vitamin B. The plant originated around Lake Titicaca 5000 years ago.
 
         harvesting quinoa

Cooking directions on the package is too long. Better to...

1. Use 2 parts liquid to 1 part quinoa.

2. Use either water or broth.

3. Once it comes to a boil, add the quinoa, stir once.

4. Reduce the heat to very low, cover, and simmer for 8 minutes.

5. Use a spoonful and check to see if the little coils on the surface of the grains are beginning to uncoil.

6. If they are staring to release but the centers of the grains still look raw, the quinoa is ready.

6. If not, cook only 1-2 more minutes. 

7. Remove from the heat, drain in a strainer, rinse with little cold water.

8. Then drain completely.

Use organic ingredients if possible. Use cooked quinoa.

I. Crunchy Salad Topper

1. Toss the quinoa with 2 tsp (10 ml) olive oil.

2. Spread on a rimmed baking sheet.
3. Place in an oven and golden brown, 5-7 minutes.

II. Tomato-Basil Bean Salad

1. Mix the quinoa, rinse white beans, chopped red onions, sun-dried tomatoes in olive oil.

2. Chop basil in a bowl.

3. Add extra oil and some red-wine vinegar.

III. Zucchini Fritters

cooked quinoa

2 cups (260 g) grated zucchini

handful of chopped parsley

1/2 cup (65 g) grated Parmesan cheese or a hard, dairy-free cheese

1/3 cup (45 g) seasoned (gluten-free) breadcrumbs

2 large eggs

1. Combine the ingredients.

2. Shape into patties.

3. Pan-fry in oil for 3-4 minutes each side.

IV. Lentil Tabbouleh

1. Toss together quinoa, cooked lentils.

2. Add chopped cucumber, tomato, green onion and parsley.

3. Toss with fish lemon juice and olive oil.

V. Meatless Taco Filling

15-ounce (425 g) can black beans, rinsed

3/4 cup (180 ml) water

taco seasoning to taste

scallions

1. Combine the quinoa and  beans in a skillet.

2. Stir in the water.

3. Add the seasoning.

4. Simmer until heated through.

5. Top with sliced scallions.

VI. Mediterranean Stuffed Mushrooms

Preheat the oven to 425F (220C)

1. Mix the quinoa with chopped spinach, roasted red peppers, olives, and crumbled (diary-free) feta cheese.

2. Toss with olive oil and balsamic vinegar.

3. Stuff into portobello mushrooms, gills removed.

4. Bake for 15-20 minutes.

Try our other quinoa recipes.

-modified "Eating Well"

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