Organic, Grass-Fed, Gluten-free Beef Snacks

When we were new to the gluten-free lifestyle and weren't familiar with the array of gluten-free products available for snacking, one constant source of frustration - especially for my husband - was the lack of gluten-free meat snacks. Jerky, in particular.

I wasn't a huge fan of meat snacks - they served their purpose and gave some quick protein and sodium for certain occasions. I did, however, find myself craving them a little more after going gluten-free - most likely because they weren't readily available.

If you pick up a package of most jerky and other processed meat snacks and look at the ingredients label, you will more often than not find ingredients such as "soy sauce" that has in parentheses "wheat" following close behind. You may even see that certain snacks have a form of "wheat protein" listed. Even the brands with ingredients that look okay are questionable unless they state "gluten-free" on the package. It's rare.

But, on those rare occasions I do know a meat snack is gluten-free, I'm probably going to buy some - especially when we are going to be traveling. My husband enjoys them. The kids enjoy them. And sometimes I enjoy them, too.

In many of these snacks you are also going to see a lot of ingredients you may not be familiar with. Preservatives. Flavorings (both natural and artificial). Colorings.

Yuck.

That's another reason why I haven't cared too much for meat snacks. They are often filled with ingredients that are bad for you. And many times they also have parts of meat I don't care to eat. You won't know it from reading the label, but yes, they are often in there.

When I eat meat, I want it to as close to nature as God intended. I don't want it processed - or if it must be, I want it minimally processed. I don't want a bunch of artificial things added to it. I don't want meat with antibiotics, steroids and hormones. I want meat that has been truly grass-fed, pasture-fed, free-range, you name it - free to eat what it was intended to eat and no genetically-modified feed, either. I don't want it caged, injected and boosted, or bulked up at the end of life. I'm willing to pay extra to buy meat with those qualities, and we don't eat meat quite as often anymore because of it.

I didn't know until recently that grass-fed isn't always 100% grass-fed. Unless it states that or says it was finished "grass-fed," it could have been switched to grains at the end of life to fatten up more.

That's why when Rod from Rocky Mountain Organic Meats recently contacted me and asked if I'd like to try some of their meat snacks, I said yes. I'm glad I did!

Rod sent us a sampling of their Organic Honey Beef Jerky, Organic Honey Pepper Beef Jerky, Organic Beef Sticks, Organic Sliced Pastrami and Organic Beef Hot Dogs.

Each and every one of the products was delicious. Let me repeat that. Delicious. Each one.

My personal favorite was the jerky.

This jerky is beyond good. The right touch of seasonings, no preservatives. Not too tough and the right amount of chewy. And the sweetness of honey, but not overwhelming. This is good stuff, my friends.

The honey pepper jerky was a little too spicy for my girls. They ate it and liked it, but they preferred the regular honey jerky, which has a touch of pepper. That was their favorite. Just right. Me? I loved both of the jerky flavors, and so did my husband.

My husband's personal favorite were the beef sticks. These are really good, as well. Great flavor, the right amount of "crunch" as you bite through the casing and a great texture overall.

The pastrami was great - I've never eaten much pastrami but this was really good - and the hot dogs delicious.

I'll pause for a moment here and admit that yes, I do like hot dogs. When I buy hot dogs for my family, I get kosher beef hot dogs. I try not to buy them too often, however, because I don't care to eat nitrites and the thought of the amount of processing bothers me, even in kosher beef ones. I've tried other nitrite-free organic hot dogs before but they really didn't taste that great to me. Yes. I like hot dogs. I like them with ketchup and cheese and even chili. Yum.

These Rocky Mountain hot dogs met my criteria for a delicious hot dog, with a bonus: They are actually longer than the bun! And these are hot dogs that tasted great without preservatives and overly processing. They don't have nitrites and only a minimal amount of delicious seasonings. I can feed these hot dogs to my family without feeling twinges of regret.

I will be ordering more of these beef snacks for my family, as well as trying out some of the other products Rocky Mountain has to offer. They have a wide range of products including steaks, ground beef, roasts, lamb and even soup bones and pet snacks. I'll also keep them in mind for gifts. Their prices are pretty comparable to other organic, grass-fed meat products I've seen on the market and you can always go in on an order with other people to split shipping costs.

I'm looking forward to eating more of that jerky!

(Disclosure: Rocky Mountain Organic Meats provided these products for me to sample free of charge. The opinions on the meat products are completely my own.)

Hummus and "pita" bread

When things start getting warmer outside, I start making more hummus. I don't know why I crave it more in warmer weather, but I do. I love to eat it as a snack (or a meal!) with just pita bread. I love it with veggies. I love making sandwiches with it. Pita bread, hummus, a slice of provolone. A very good sandwich. Add some fresh spinach and a tomato. Oh my.

Perhaps I enjoy eating it more because it's a cooler food. Although it tastes great with warm pita bread, it tastes wonderful with foods at cool temperatures. Perhaps it's because hummus is a food you can sit down and enjoy for a while while you're watching the spring unfold around you. Like watching Western Tanagers catch insects right outside your window ...

I don't know why I like it so much, I just know that I do. I used to love eating hummus and pita bread at Serop's Cafe in Baton Rouge. I don't live in Baton Rouge anymore, but it was a favorite place to eat when I visited. I haven't tried it since I've been gluten-free, so if any of you have had good gluten-free experiences there, please let me know! Serop's makes the best hummus, in my opinion. I've tried to recreate it, and haven't quite gotten it. But this recipe I've come up with is good.

And pita bread? My oh my, I love good pita bread. It's not easy to find gluten-free, is it? Shortly after going gluten-free, I contacted Udi's and asked if they'd consider making some pita bread. I got a response that if I'd bake the pizza crust a few minutes, it worked pretty well for pita bread. They were right. It's not pita pocket bread, but it's a good replacement pita bread for the time being. Instructions below.

You'll notice I don't use tahini as a main ingredient in this recipe. You can certainly add it if you desire, and I'll add the optional amount below. I started making this without tahini because my oldest daughter was allergic to sesame for a while - at least that's what we believe. She broke out in hives a few times after eating hummus and we narrowed it down to the tahini, especially since there are some sesame allergies in the family. A few years later, she tested negative for a sesame allergy so we cautiously gave her a little. No reaction. She eats sesame now with no problems, including occasional tahini. We keep an eye on it, though. Because I have some friends who also have sesame allergies, I'm used to making it without the tahini. Every once in a while I'll add it, though. It's just as good either way!

Projected prep time: 5 minutes
1 15 oz. can chickpeas (garbanzo beans), drained with liquid saved
Fresh-squeezed lemon juice, to taste
1 large clove of garlic, pressed
3 tbsp. extra virgin olive oil
Kosher salt, to taste
Black pepper, to taste
Few dashes of cumin, to taste
(Optional: A few tbsp. of tahini)
You'll need some of the chickpea liquid, start with a couple of spoonfuls

Place all ingredients into food processor.

Blend until getting smooth. Adjust with more chickpea liquid and seasonings/lemon juice as necessary.

Blend again until smooth.

That's it. So simple. Refrigerate until ready to eat, unless you're eating it immediately.

Now for the "pita" bread ...
Bake time: 5 minutes
Udi's pizza crust

Preheat oven to 375 degrees. Place whole crust on baking sheet.

Bake for 5 minutes (top rack if gas oven). Remove and cut into wedges.

Handy tip: If you love pita chips, this stuff makes great ones. Cut into smaller pieces and bake longer. Yum!

Enjoy!

Mother's Day, and Easy Muffins

  "A Mommy who cares for us, a Mommy who lets us do a lot, This is the Best Mommy.
  I Love you Mommy you who care you are great to S and me.
  You are the Best Mommy for us, We love you much, so we give you these to thank you for the things given to us." -written by C

The writing above? A gift given to me a few months ago, just because, from my oldest, C, and youngest, S.

Below, another just because gift of a little necklace of beautiful beads on string, a spin paint art design and another note with a heart with a gold circle and glitter: "A Golden Wish ... Just for you, you are the Best Mommy"

The occasions? Just because. My heart swells. I am blessed.

I have two precious daughters. The oldest turned 8 a few months back and the youngest will be 5 in a couple of months. They are both fiercely independent, intelligent, strong-willed, defiant, ornery, opinionated, adventurous, curious, bright, inquisitive, beautiful, talkative girls. I call them "spirited."

My friends and family speak the truth when they say we have our "hands full." Boy, do we ever. They are not laid-back children, nor are they compliant in any way, shape or form. Neither was I, so I suppose I'm getting payback several times over.

They can out-argue any adult. It's impossible to "win" an argument, especially with C. We have to be pretty firm in our boundaries and try to follow through every time. I'm worn down by the end of the day.

But I'm not complaining. I wouldn't change a thing about my daughters. It makes things very difficult at times, yes. It is a challenge. But all of these traits will serve them well to help them go as far as they want in life.

They are so alike in so many ways, and yet so different. One is in love with all things in nature and chases children with slime pulled out of a pond, all in good fun. The other is all princess and dress up, but still likes to play and dig in the dirt. They both love music. And reading. And cooking. And art. And their family.

They have by far the biggest hearts I've ever seen in children. They are sharing, kind, loving. Compassionate and caring. They may have awful cat fights with each other, and an hour later be cuddling on the couch with a book. I often find artwork or love notes, flowers, flower petals and pretty stones from both of them hidden under my pillow, on my nightstand, in my recipe "thinking" notepad, on my desk. A potholder for spring, with each color representing a part of spring, presented with new buds and a baby pine cone ...

I love these daughters of mine.

As Mother's Day nears tomorrow, I reflect back on my first Mother's Day. I didn't have a baby to hold. My first child had gone to heaven early in my second trimester five months before. I was still bitter and longing and broken. I wanted people to remember that I was a mom, too, but then that was another reminder that I wasn't a mother to a baby on earth.

When we called my mom to wish her a happy Mother's Day that day, she said, "Happy Mother's Day to you, too, Caneel."

My mom knew I needed that. I have a great mother. I was a challenge for her, just as my girls are for me. But she stuck with it and loved me through the hard times and the good times equally. And I'm so thankful that God gave me the mother I have.

I know I make mistakes in parenting, and I know my daughters will remember some of those mistakes. But ultimately I pray that they will know how loved they are through it all. I want to be a mother deserving of the children given to me.

Tomorrow I want to cuddle with my children and let the world pass by. I'm going to try for a day to forget about all the cares and concerns of the world at large and my own world, and just enjoy my family. I probably won't turn the computer on, until it's time to Skype my mom. I don't know how or why I was so blessed with these incredible daughters and amazing husband, but I'm thankful I was.

I wish a very Happy Mother's Day to all of you mothers out there. And a Happy Mother's Day to my own mother, and my mother-in-law. And for those of you who have mothers who have passed from this earthly life, I hope you are filled with good memories of them tomorrow.

In honor of tomorrow's special day, I've decided to share with you an incredibly easy muffin recipe. I didn't really intend to ever share this recipe, because it's just adapted from the back of the Pamela's baking and pancake mix.

However, I made these muffins one day, with blueberries, and the girls love them so much that, while I was on the phone, they set up "props" for a photo shoot with one of the muffins. When I hung up, they excitedly dragged me to the table and told me they had everything ready for taking pictures for my blog. They had pulled out things I had forgotten I even had to use as props. It wasn't what I would have chosen, but I couldn't possibly refuse them.

So I took photos of the blueberry muffin, exactly the way they had set it up with the muffin broken open and all, and knew that one day I needed to post the photo, with the recipe.

Blueberry, exactly the way my daughters set it up

It's an easy one. It's one that you can scoop the mix from the bag and throw together in a matter of minutes. It's one that adults, or kids, not used to baking or new to gluten-free baking, can pull off without being intimidated.

Banana chocolate chip

So if you're one of those people, or one day you need a super-quick but yummy breakfast/brunch, this is for you. They are good. My favorite three ways to make them are blueberry muffins, banana muffins and banana chocolate chip muffins. Make what works for you. It's versatile and you can do whatever flavor you want. As stated above, it's adapted from the recipe on the back of the Pamela's mix.

Blueberry
Projected prep time: 5 minutes; Bake time: 18-25 minutes
Makes 6-8 muffins (I always double it)
1 1/4 cups Pamela's baking & pancake mix
1/3-1/2 cup milk
1/4 cup organic cane sugar, plus more for sprinkling
1 large egg
1/2 tsp. pure vanilla
1/2 cup blueberries, frozen or fresh
(Optional: Sometimes I throw in a spoonful or two of milled flax seed or Salba/chia seed)

Banana/Banana Chocolate Chip
Makes 6-8 muffins (I always double it)
1 /14 cups Pamela's baking & pancake mix
1/3-1/2 cup milk
1/4 cup organic cane sugar, plus more for sprinkling
1 large egg
1/2 tsp. pure vanilla
1 banana, mashed
1/2 cup semi-sweet chocolate chips (optional)

(Optional: Sometimes I throw in a spoonful or two of milled flax seed or Salba/chia seed)

Preheat oven to 350 degrees and line muffin tin (this is for regular size muffin tin) with baking cups or grease the tin.

Mix all ingredients together (use your judgment on how much milk, you may need to use up to 1/2 cup), except the fruit. If you are using just bananas, then mix them in last, mixing very well. If you are using chocolate chips or blueberries, fold them in last.

Spoon batter into prepared tin, about 2/3 full in each. Sprinkle a little organic cane sugar over the tops of each. Bake for 18-25 minutes (regular size muffins), until they bounce back a little when the tops are touched and a toothpick inserted in the center comes out clean.

Happy Mother's Day.

Savory Jalapeño Cheese Scones

Scones. What comes to mind when you think of them? For me, it's visiting England and having tea, taking bites of a delicious, slightly sweet and a tad bit dry biscuit-type bread, sometimes dotted with fruit, slathered with clotted cream (which more than compensated for any dryness that may have been in the scone). Oh. My. Yum. (As a side note, until I visited England I'd only heard of clotted cream and visions of something disgusting entered my head. After arriving and tasting it for myself, I can tell you, you are missing out if you've never tried the stuff.)

I love scones. Here in the U.S., before going gluten-free, I would occasionally buy scones. Cranberry orange were a favorite choice, but I also liked the ones with other flavors. My husband always thought of dry and crumbly when he'd hear "scones," so didn't usually indulge in my purchase. Until recently, I hadn't eaten a scone in more than two years.

This month's Gluten-Free Ratio Rally challenge was for scones and I immediately began thinking of fantastic ways to create a delicious sweet treat for you. Taking that into consideration, it surprised me when my mind persisted in telling me to create a savory scone.

A savory scone? Is that even allowed? My mouth was watering thinking of it, so I knew I must attempt it and throw any convention out the window. Just this past summer, my mom brought a little cookbook from England (Favourite Lakeland Recipes by Carole Gregory) and I remembered seeing a few scone recipes in it. I flipped through it and, much to my delight, there was a savory scone recipe. Ha! While mine doesn't really resemble that one, it gave me the official "go-ahead" I wanted.

I got involved with the Gluten-Free Ratio Rally last month, its second month running. I explain a little about it and my reasons for getting involved in my Peach Poppy Seed Bread post from last month. Weight and ratio baking frees you. It gives you the freedom to create any combination of flavors you want, in nearly whatever baked good you want, with much less waste in experimenting.

Logo designed by Anile Prakash

This month's rally is being hosted by Lauren over at Celiac Teen. (Thank you, Lauren!) Be sure to check out her ratio scone recipe, and she'll have all the other participants' links posted, as well. They all look amazing and you can be sure I'll be trying them out at some point!

Last month, we based our quick bread recipes starting with Michael Ruhlman's quick bread ratio from his Ratio book. If you haven't gotten this book, please do so immediately. To ignore this book is limiting yourself in the kitchen! He doesn't provide a scone ratio, however, so we had to come up with this one on our own or base it off of other ratios.

The ratio I came up with is based on the ratio I found in the "Wholemeal Scones" recipe from the Favourite Lakeland Recipes book I mention above. The ratio is 4:1:2, with 4 parts flour, 1 part fat, 2 parts liquid.

I have to say right now that I feel kind of like a cheater for this month's rally post. Last month it took some experimenting and more than one try with the bread to get it the way I wanted. That's the norm in nearly any recipe I create. It's a rare and joyous occasion when a baked good I'm trying to create comes out just right the very first time.

This was one of those times. I timidly stuck the scones in the oven, fully expecting them to be a crumbly mess when they came out, but hoping against hope that I might only have one or two small tweaks to make to get them perfect. Imagine my joy when they not only tasted amazing, they didn't fall apart when touched! I can tell you that it would not have happened if I hadn't been baking with weight and ratio. And they don't have xanthan gum. I've found gums haven't been necessary with weight baking!

I fully intended to fix some soup for us to eat with the scones, but we ended up eating all of them as a snack and with breakfast/brunch.

These came out so well that I'm now quite excited to try the very same recipe with some tweaks and make it a sweet one. The first sweet one will most definitely involve Nutella in some form or fashion.

Savory Jalapeño Cheese Scones
Projected prep time: 20 minutes; Projected bake time: 15-20 minutes

Ingredients:
2 oz. (57 g) white rice flour
1 oz. (29 g) tapioca starch/flour
3 oz. (89 g) potato starch (not flour)
2 oz. (57 g) almond flour
3 oz. (86 g) sorghum flour
5 oz. (143 g) brown rice flour
4 oz. unsalted butter
8 oz. heavy whipping cream
1/2 tsp. kosher salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
2 oz. shredded Colby Jack cheese
1 jalapeño, diced and most seeds removed (unless you want spicier, then leave more seeds)
1 green onion, chopped with all but very tip of all-white part (if it still has green on it, use it)
Milk, for brushing tops

Preheat oven to 375 degrees and grease baking sheets (I used two). You'll want to bake on the very top rack if you are using a gas oven.

Combine all dry ingredients.

Add butter ...

Mix dry ingredients together with butter. I started out using my pastry cutter, then resorted to blending with my fingers.

Add diced jalapeño (see note above about seeds), green onion and cheese.

Gently mix.

Add cream and mix together until a soft dough is formed. Maybe it was because I was hungry when I made these, but the dough even tasted great!

Roll out onto a floured surface (I used tapioca starch to sprinkle over my board) into approximately 3/4-inch thick.

Cut into triangles. (You'll see that I at first gently set a biscuit cutter on top of the dough to see how many I might be able to get making round scones. I decided to go with triangles, but those round marks stayed through the baking, which made for some aggravating marks in the photos. I also baked the remaining rectangles shown at the bottom of the photo.)

Gently transfer cut dough to greased baking sheets and brush top of scones with milk.

Bake at 375 degrees for 15-20 minutes. Don't forget if you are using a gas oven, bake on top rack. The bottoms should be golden brown, and the edges will probably be as well. The tops will be a light golden.

Let cool. They will be less crumbly the longer they cool, but you should be able to pick them up and eat them hot without them crumbling very much.

I hope you enjoy!

Don't forget to head over to Lauren's hosting blog post to see her scones and the fabulous recipes all the other participants have created!

***

As a side note, our Gluten-Free Ratio Rally recipes this month are extra-special, in my opinion. First, May is Celiac Awareness Month.

Second, today is also a really important day for those of us living the gluten-free life. The world's largest gluten-free cake is being built in Washington, DC today. Why? The FDA has been dragging its feet for several years on finalizing standards for gluten-free labeling. Countries all over the world have accomplished this long ago. People in the United States who have to eat gluten-free are waiting on the FDA to have their needs met properly.

This cake building is to draw attention to the fact that the FDA has done a poor job in their task, to put it simply. For more information, check out the 1in133 website at this link. Also, the Washington Post recently came out with a good article on this subject. Click here to read it.

Now, in honor of these two great events, why not go try one of the delicious scone ratio recipes posted today?

Meringue Easter Eggs

I'll start out by saying that I'm a sucker for meringues. I love them. There's something almost heavenly about them - they hardly weigh anything and have the most unexpected texture for something so hard. Yum.

These delightful beauties came as a complete accident the other night. I was attempting to make a totally different meringue shape - frogs to be exact - and they ended up looking like aliens. I'm not kidding. So, I had some meringue left over and a little extra oven room and decided that I'd make Easter eggs. I'm glad I did.

Because it was a rush job, I wasn't taking a lot of photos along the way as I usually do. I also didn't have much time to take photos to do the finished product justice (hence the much-doctored above photo - I thought it was festive, anyway).

I adapted this recipe from the "Froggy meringue cookies" recipe out of Jewish Holidays Cookbook a friend recently gave me. Yes, I was trying to make the frogs. It was for Passover (frogs were one of the plagues), which, as I mention in a previous post, I feel is important for us to celebrate along with Easter. The recipe, in the book, however, isn't complete. It leaves out the essential baking time and any instructions after that. Thankfully I knew how much time was needed because, after all, did I mention I love meringues?

Projected prep time: 20-25 minutes; Projected bake time: 2 hours
4 egg whites
2 1/2 cups powdered sugar
1/2 tsp. pure vanilla extract
1/4 tsp. pure almond extract
Food coloring as desired

Preheat oven to 200 degrees and line baking sheets with parchment paper. If you have a gas oven, move your racks to the very top.

Have your egg whites at room temperature and beat them in a large bowl until they are foamy and light.

Add the sugar a little bit at a time, about a tablespoon, while continuing to beat the eggs at a medium-high speed. You may need to stop the mixer a couple of times and scrape some sugar down. When all of the sugar has been mixed in, turn the mixer to high and continue to beat until the meringue mixture is shiny and very stiff. Thick peaks will stand stiff when the meringue is ready. You may have to beat for a while to achieve this.

Remove some of the white meringue at this point if you want white piping. Also, you can remove extra to color different colors.

Add flavorings and food coloring to remaining meringue while mixing on low speed, then return to high to incorporate all of it. You may need to scrape some down.

Place meringue in pastry/icing bags or ziplocs with the tip of a corner cut off and with your main color(s), squirt egg-shaped dollops onto the parchment paper about an inch apart. You'll notice in my photos that I didn't give an inch for all of them. It was an accident and yes, they did puff into each other just a little and easily broke off. If you don't want that, put sufficient space between them.

Take your white color or any other color you have for piping and squirt meringue around the edges of each egg and decorate the tops.

Bake (top rack if gas oven) at 200 degrees for about 2 hours, possibly longer depending on the thickness of your cookies. The meringues should be hard all the way through and come right off the parchment paper. If you prefer to have a softer center, bake them for around an hour. The outside will be hard and have a great crunch, but the center will have a fantastic softer and chewy texture.

Cool pans on wire racks and then transfer meringues to an airtight container lined with wax paper. Store at room temperature. You don't want any humidity to be in that container, so make sure they are completely cooled.

Have fun with them! I do plan on making some of these at some point again - maybe not until next Easter, but when I do have new meringue eggs, I will also hopefully have better photos. I'll share them then.

And enjoy eating them! If I don't get another post in before Easter, have a blessed and very happy Easter!

I will be making hot cross buns with my family tomorrow. The last couple of years, I've used Living Without's hot cross buns recipe found here. They are good. However, I've missed the taste and texture of the hot cross buns my mom made for us every Good Friday while I was growing up. Tomorrow I'm attempting my own recipe/adaptation of the one she used. I'm hoping it works out! If it does, I'll share it with you soon. Again, have a happy and blessed Easter!

Matzoh Ball Soup

I absolutely LOVE matzoh ball soup. I've adored it since I was a child, and don't know why I don't make it more often. If you are wanting some great charoset or matzoh crackers, check out yesterday's post.

These matzoh balls, just so you know, would taste great as dumplings for chicken and dumplings. They don't taste the same as the dumplings my mom made for chicken and dumplings, but she made the dumplings into balls rather than thinner squares like some do, so this recipe is what I'd start with if I was craving that dish.

I adapted this recipe from this gluten-free matzo balls recipe a couple of years ago, and we all love it.

Projected prep time: 10 minutes; Refrigerator time: 2 hour minimum; Cook time: 20 minutes
This recipe will make approximately 18 matzoh balls
2 eggs
1/2 tsp. salt
1/8 tsp. black pepper
1 cup almond flour
1/3 cup potato starch
1 tbsp. milled flax seed
Pinch of dried dill (tiny bit less than 1/8 tsp.)
1/4-1/2 tsp. dried parsley
1 tbsp. grapeseed oil
2 quarts chicken stock

Mix dry ingredients together, including herbs, making sure to get out any lumps in the almond flour and potato starch.

Whisk together eggs and grapeseed oil.

Add egg mixture to dry mixture, stirring together until all is incorporated very well. Cover bowl and refrigerate for at least two hours, a few hours longer is better.

Bring chicken stock to a boil.

Roll matzoh mixture into 1-inch balls.

Drop dough into boiling stock.

Cover and simmer for about 20 minutes. The matzoh balls will puff up and start to float as they cook. After they begin to cool, they will deflate but will still be delicious! Serve a few matzoh balls with the soup in each bowl.

Enjoy!