Posted by Grace Harman
I'm not going to lie: bread has always kind of scared me a little bit. I love the idea of fresh bread, but the entire process has always seemed so daunting. Therefore, when my grandma got me a bread maker for my birthday, I was overjoyed. With this device, it could not be easier to have fresh bread. You simply throw all the ingredients into the oven, press two buttons and when you come back,
Posted by Maxx Salat
Each year, October comes to a close with people across the globe donning guises, participating in trickery and telling tales of ghouls, goblins and miniature candy bars in celebration of All Saints' Day, known to many as Halloween. For college students, however, Halloween is often reduced to a haze of binge drinking and throwing together a last minute costume to ensure a reduced price on a Chipotle burrito, a black and orange variation on our usual weekend activities.
In an unlikely twist this past Wednesday, Oct. 31, a group of students demonstrated that Halloween can be celebrated on a college campus with mirth and pure intentions through the construction and orchestration of a haunted house at Falstaff's.
The haunted house was conceived, choreographed and acted entirely by students. Although this event only ran between 8 p.m. and 10:30 p.m., students could be seen racing in and out of the venue for almost a day before the first tour.
Alex Orthwein '13, who served simultaneously as the eccentric greeter and creative force behind the haunted house, said the operation began almost a month prior to the event.
"We had been having meetings and reiterating ideas about shopping and production for almost a month, but it didn't seem like it would come together until James [Kuzio] '15 designed the sound for it. Then, as we were doing build on Tuesday, the whole thing suddenly seemed tangible," he said.
Funding for the project came primarily from Cabaret Troupe and out of the students' own pockets. Although involvement with the Theatre Department afforded Orthwein access to a number of costumes and other resources, many of the set pieces, effects supplies and cosmetics were either donated by students, or picked up on one of many shopping trips to stores such as Spirit Halloween and Allerdice Party Rent-All. In spite of these costs, the event remained free to any willing entrants.
The haunted house had several sections, each thematically independent of the last, but all with the sole purpose of terrifying students. Included amongst these were a cobweb-strewn hallway, a haunted farm, a confined chamber filled with smoke, and a dance floor littered with zombies who performed choreographed routines to numbers such as Michael Jackson's "Thriller."
Divided by curtains and cobwebs, the Falstaff's known to students for its dance parties and open mics suddenly transformed into a claustrophobic madhouse filled with stalking specters and personified nightmares. Although the walking tour only took a few minutes, it served its purpose, a point made clear by the regular shrieks of students that could be heard from Perimeter Road.
"It may have been short, but I think it was clear that it was effective," Orthwein said.
The motivation behind the haunted house was to spread holiday cheer, according to Orthwein.
"I think that it's a lot of fun, and [it's] something that needs to happen," Orthwein said. "Halloween is something that can often be forgotten on college campuses. Yeah, we have Moorebid and those events, but I figure a good old haunted house is something that we needed to spread cheer and help out during midterms."
Orthwein said he has already expressed interest in putting on similar events for other holidays this year, as well as seeing to the continuation of the tradition he created.
"I'm a senior, and this was my chance to finally lead something great and I want to keep it going," he said. "I plan on continuing to do haunted houses every year, and getting better at them."
Orthwein wishes to thank everyone involved, including but not limited to Gavin Berger '15, Alyssa Hammond '16, Shea Sonsky '15, Allison Schilling '15, Will Hoeschler '14, Emma Starr '16, Kyle Amato '15, James Kuzio '15, John Barrack '15, Noah Samors '15, Kirsten Brink '14, Becca Zipursky '15, Ashley Turcan '16, Costume Shop Manager Patty Pawliczak, Theater Manager David Yergan, Associate Director of Leadership Activities Robin Adams, and Cabaret Troupe.
Posted by Ashley Copperstone
Recently, I discovered that my so-called best friend and housemate hates mushrooms. Her response to my inquiry as to why was simply that she had never tried one before. This did not go over well with me, considering my ritual consumption of a Portobello mushroom at least three times a week. I also consider trying things at least once to be fairly important, so since then I have sneakily been plotting away, trying to figure out how to introduce my friend to the glory that is the mushroom.
As I expected, this recipe not only got her to try mushrooms, but had her asking for more. Stuffed mushrooms are pretty much my favorite dish, regardless of additions and preferences. They are warm, filling and, like take-out, somehow get even better with time.
Stuffed Mushrooms:
? 4 sweet Italian sausages, de-cased
? 1 onion, chopped ? 3 cloves of garlic, crushed
? 1 bundle or bag of spinach ? ? bag of frozen peas, defrosted
? ? cup of tomato sauce
? Pinch of basil
? Pinch of oregano
? Salt and pepper to taste
? ? cup of grated cheese
? ? cup of breadcrumbs
? 4-6 Portobellos, washed and drizzled in olive oil
Step 1: Preheat oven to 350
Posted by Mohannad Aljawamis
"The Freshman Fifteen" has quickly become one of the most popular and most commonly used expressions for teasing and unintentionally warning first-year college students in the United States and Canada of the number of pounds that they often put on as a result of the new lifestyle of college.
While the phrase seems to mock the naivety and inexperience of newcomers, the idea actually remains true and very prominent amongst college students. Studies show that most first-year students experience a weight gain at some point during their first semester.
Although this may seem frightening, it is important to recognize that you have control over "The Freshman Fifteen." The frequency and assertiveness of this term may imply that it is a definite occurrence, but if you know the causes of this phenomenon you can easily avoid it not only in your freshman year, but also throughout your entire college experience.
Step One: Know the Causes
When dealing with an unfamiliar issue, learning and understanding are critical to coming up with a solution. You must be able to discern fact from fiction. While you may believe that "The Freshman Fifteen" is out of your control, what you eat is an essential factor in working to lose or gain weight.
Skidmore College offers its students an all-you-can-eat dining hall, in which the food is delicious and there are plenty of options to satisfy a wide variety of tastes. The range of foods and the attractive display often makes it very tempting for students to go for seconds and unintentionally over-eat. Further, because the dining hall works with such a massive quantity of food and patrons each day, the nutritional value of the food does not always seem to be a priority. It is much easier to prepare french fries than baked potatoes and the accompanying condiments.
However, food is only one part of the story. There are several factors that one must consider when it comes to weight control in college life. Alcohol can be a large part of the social scene, and many students drink large quantities without realizing its effect on their weight. A standard size Margarita has around 550 calories. A Long Island Iced Tea has 543 calories, more than are found in a Big Mac from McDonald's. Most shots and beers contain around 100 calories per serving. Without addressing the quantity of sugar in most common mixers, a college drinker can consume somewhere between 400 and 1000 calories in a night of drinking.
Additionally, sleep deprivation can also cause weight gain. While sleep seems to be a time where we shut down, unbeknownst to some, our bodies are still functioning and processing our food intake from the day prior. Lack of sleep causes low levels of leptin, a hormone that regulates appetite and metabolism.
Step Two: Take Action
As we depart from the halfway point of the semester, it may become clear to some students that "The Freshman Fifteen" is not a joke. Therefore, it is important to understand the causes and keep them in mind every day.
It is important to work out regularly, make dietary choices with nutrition in mind when eating in the dining hall, organize your schedule, and get enough sleep. Additionally, students should feel free to contact one of the College's Peer Health Educators, who have been educated on this phenomenon, and are well outfitted to help students in need. Health Promotions is located on the first floor of Jonsson Tower in Health Services. You can also contact Mohannad Aljawamis, a current Peer Health Educator, at maljawam@skidmore.edu.
Posted by Elizabeth Hopkins
Jamie Rappaport Clark, president and CEO of Defenders of Wildlife, offered a glimpse into the political battle between legislators and environmental conservationists on Thursday, Oct. 11 in Gannett Auditorium in a lecture entitled "The Policy Environment."
Established in 1947, Defenders of Wildlife works to promote innovative long-term solutions to protect wildlife and to preserve biodiversity. The non-profit organization has a rich history of fighting for environmental conservation on the legal front and working with policymakers to establish legislation that will ensure that wildlife populations are not increasingly marginalized.
Clark's lecture primarily focused on recent threats posed to the Endangered Species Act, which established a comprehensive list of all species considered endangered or threatened with extinction. Defenders of Wildlife has worked since 1973 to defend this act and continue maintenance of the list.
"[The Endangered Species Act] is the strongest environmental federal law currently existing, one that ideally possesses enough clout to slow biodiversity loss through the protective measures it authorizes," Clark said. "We are in the midst of the Sixth Great Extinction. Earth is losing something in the range of 30,000 to 100,000 species per year, a rate that is accelerating as a result of human overpopulation. Evidence of this mass extinction can be found in the rapid decline in bee populations throughout North America-a shocking trend that is only just beginning to wreak havoc on agriculture."
In spite of these alarming developments, an effective response has not yet been seen from government, according to Clark. In fact, the Endangered Species Act has faced intense political opposition in recent years. Acting as the cornerstone for endangered species protection, this act has been challenged by attacks to remove key provisions posed by conservative politicians.
"Intervention by Congress," Clark said, "has seriously threatened the gray wolf's status on the endangered species list in the past several years. The battle between legislators and the Defenders of Wildlife has further manifested itself in an effort by the Appropriations Subcommittee to halt additions to the endangered species list."
Clark highlighted cooperation as the central solution to protecting biodiversity and wildlife and in preventing further political measures from dismantling laws related to environmental conservation. She believes that scientists, legislators and environmental groups must collaborate to initiate long-lasting, effective protection laws.
Clark illustrated the importance of Defenders of Wildlife maintaining an influential power in government. An environmental organization possessing a strong political presence would ensure that environmental interests are not only considered, but are prioritized.
Another key component to success in conservation lies in reaching the base support of the public. Unfortunately, a language barrier has largely prevented scientists from getting the environmental message across, as they struggle to address the average American.
"Scientists must bring [the issues] into a frame the audience can understand," Clark said.
Rather than delving into the language of science to portray the devastation of biodiversity loss, environmental groups appeal to the emotions of the public, using the stories of treasured animals, such as the polar bear, in order to incite awareness.
Similarly, topics such as the rising of sea levels and natural disasters directly appeal to an audience that has witnessed devastation from events such as Hurricane Katrina and the 2004 Indian Ocean earthquake and tsunami.
Obtaining support is all about placing issues in the right context, and for Defenders of Wildlife and other environmental organizations, this remains the crucial step in changing perspectives inside and outside of the political environment.
Posted by Grace Harman
As a New Yorker, I love good cheesecake. For me, it's right up there with bagels and take-out Chinese food as a Manhattan dietary staple. The only issue is that cheesecake can be really, truly terrible. A bad crust, runny consistency or overly sour filling can easily ruin what is otherwise an awesome dessert.
In a fit of homesickness spurred by my parent's visit during Celebration Weekend, I decided I wanted to try my hand at cheesecake. The only issue is that I tend to give everything I bake away to friends to avoid massive weight gain, and cheesecake isn't particularly portable, making it difficult to share with lots of people. Fortunately, a fairly obvious solution presented itself: cheesecake cupcakes.
Unlike the chocolate cheesecake cupcakes I made a few weeks ago, which were simply outfitted with a cheesecake center, these cupcakes are actual miniature cheesecakes. Topped with chocolate ganache, these treats not only look classy, but also are wonderfully delicious.
Ingredients:
? 2/3 cup graham cracker crumbs
? 2 tablespoons white sugar
? 2 tablespoons melted butter
? 16 ounces cream cheese
? 1/2 cup white sugar
? 1 tablespoon white vinegar
? 1/2 teaspoon vanilla extract
? 2 eggs
Directions:
? Preheat oven to 325
Posted by Tegan O'Neill
Druthers, Saratoga Springs's newest brewery, was definitely the place to be on a recent Saturday night, with a crowd so dense that servers could barely squeeze through the expansive maze of tables. Such support for the Saratoga dining scene was exciting to see. The people around me clearly seemed out to have a good time; they were there to enjoy good company and good beer and, judging from the volume level, I am pretty sure they were. The food, however, was another story. Druthers, I've learned, is a brewery first and an eatery second.
The Smoked Sausage Chips ($7), which began this meal's tribute to cheese, meat and starch, was probably the strongest plate of food that came out of the Druthers kitchen. The potatoes were cut into thick pieces with a cheesy sauce, laden with chunks of sausage and lightly spiced with fennel. They actually tasted just as good as the menu implied they would.
The flavor profile of sour cream and onion chips swept me into a nostalgic mood, and there was also hint of spice (maybe curry, or chili, or paprika) that made what I was eating seem slightly exotic while still maintaining an air of pleasant comfort. Sadly, the portion was much too large for only two people to finish, and chips drenched with cheese are not the type of thing that you can really enjoy reheated.
The From the Smoker Mac and Cheese ($15) was another story. It was advertised as super creamy and cheesy, with hunks of pork and bacon to please meat lovers and just a dash of BBQ sauce on top to give the dish some flair. It had the potential to be show-stopping, but it was only average. It simply felt like an overly creamy version of the classic macaroni dish, which left me bitter and disappointed. There was not enough BBQ sauce, pulled pork or smoked bacon and, in general, not enough flavor complexity to sustain my interest past a few mouthfuls. For something so bland, the portion was unreasonably large.
Worst of all was the Bacon-Wrapped Meatloaf Sandwich ($13). Some might say that one should never have great hopes for meatloaf, but I beg to differ, having been lucky enough to experience a truly delicious meatloaf sandwich in the past. Reading the menu's description detailing beer braised mushrooms, smoky BBQ sauce, melted cheddar, and crispy onions on buttered sourdough, I knew I wanted it in front of me. What they called a meatloaf sandwich, though, tasted like a burnt hamburger. I was astonished that each time I went back for another bite, I tasted less and less. The bread, too, was disappointing and the fries reminded me too much of McDonalds for me to enjoy them. As if all that were not enough, the presentation on the plate was horrendous. Druthers' poor meatloaf sandwich really had nothing going for it.
What I learned from eating out at Druthers is that if you like food to take the center stage when you go out to eat, eating at this brewery is not a good idea. If you like to savor your food and if you like portions to be on the small side so that you are left tantalized, eating at this brewery is not a good idea. If you like to use an inside voice when you go out to eat, eating at this brewery is not a good idea. But if you know all of these things ahead of time, and accept them as given, by all means, go out to eat at Druthers and enjoy its pub food and extensive beer selection in all of its glory.
To read more of Tegan O'Neill's outings, visit her blog at http://tegan-and-sarah.blogspot.com/
Posted by Zoe Dartley
Dr. Katrina Smith is a self-proclaimed late convert to meditation. A clinical psychologist at the college's Counseling Center, she began her training five years ago to help with the management of her personal stress levels. Now, she is teaching a one-credit meditation course on mindfulness-based stress reduction entitled Stress Reduction and Mindfulness.
Smith's course teaches various types of meditation, including yoga, body scanning, breathing awareness, walking meditation, and mindful movement. Smith believes that a class like this has much to offer to the student body.
"Students were reaching out for solutions and options. It's a large-scale way of helping students to deal with their stress," Smith said.
Two therapists working for the holistic practice "One Roof" in the Saratoga community started Stress Reduction and Mindfulness at the College seven years ago. The eight-week long class was originally developed for hospital patients suffering from chronic pain, but has since extended its reach to people afflicted with issues stemming from anxiety, depression, or any mood disorders.
Smith believes that anyone can benefit from meditation.
"[This program] is not specific to any problem. It is about centering and being present," she said.
In order to prepare for teaching the class, Smith attended an intensive one-week course taught by John Kabot-Zinn, founder of University of Massachusetts Stress Reduction Clinic and Center for Mindfulness in Medicine, Health Care and Society. Kabot-Zinn's program has found much success and is currently being offered at over 200 medical centers and clinics internationally.
"By and large, it's been most successful with helping individuals to manage depression, anxiety, and pain. However, you don't have to be diagnosed with anything to have stress in your life," said Smith of the program.
Stress Reduction and Mindfulness is offered for the first half of the fall and spring semesters this year. While the program is based in meditation, a field with deep roots in spirituality, it is not a religion or philosophy class.
"The focus of the course is not tied to Buddhism or any specific philosophy. It starts with the physical and understanding your body and gaining some control over the mental process," Smith said.
Students can find the course listed on the College's master schedule as Physical Activity course 129 (PA-129C 001).
Smith highly recommends her course to any student who is looking for a new perspective on stress.
"Meditation can be individualized," Smith said. "Each individual's problems won't necessarily be solved, but meditation can help support strength, tolerance, and your capacity to gain perspective on your problems."
Posted by C.
Attention, Senior girls/women/witches/warlocks/what-have-you: This is a sad, sad time for us. We have officially landed on the lowest tier of the totem pole of courtship. I know this is a pessimistic thought, but as I write this I am three pizza slices deep after my first day of trying to be healthy; so please, spare me, as I am not in a post-sex euphoric state.
This brings me to the main concern of my current standing as a senior girl trying to get frisky: the competition is stiffer than an over-ripe banana. There are the new faces of the freshmen, the slightly seasoned sophomores and the not-so-juvenile juniors. And then... there are the senior girls.
Senior girls have a minimal pool of potential mates; we've had many more semesters to mix and mingle with our potential prospects. We've had multiple semesters to scope the scene and for the scene to scope us out as well.
When you're a senior, canoodling within the senior class seems feasible and not as sour as you would think, but there are things to consider: First, you have probably hooked up with the people you have wanted to by now. Second, your prospect may already have a significant other that has been in the works for years. Third and final, the eyes of senior boys are probably on the new set of chicks flocking into this coup.
Then there are the juniors, sophomores and freshmen. The juniors are a compatible bunch, but they are followed by a steep ride on the cougar train. As your partners get younger and younger, the situation gets weirder and weirder. Unfortunately, there is a double standard in place that gives guys a greater range of flexibility with the age of their intimate associate, but if you purr like me, it is okay to cougar it up (well, really down) for some awkwardly adolescent kisses and touching every once in a while.
On to the question:
Dear C.,
I just started talking to this guy that seems great. I'm really into him and I think he definitely likes me,--I'm just not sure in what way. We text all the time, but what does it mean if he doesn't text me first, but when I text him he answers super quickly?
-First is the Worst?
Dear First is the Worst?,
We are conditioned to think guys must make the first move, but that's not the case.
It surprises me how many ladies still tame their loins because they don't want to be the first one to text, so good for you for doing you!
Just because he's not trying to call you, beep you, when YOU want him to reach you, doesn't mean he's not into you. However, when he answers quickly, it doesn't necessarily indicate anything other than his strong attachment to his phone.
First is only the worst when it gets excessive and annoying. Soak up this piece of common knowledge: Don't be a "texual cling-on!" You should not ALWAYS be the one initiating conversation. Give yourself some time to distance your heart and/or horniness from your QWERTY keyboard. If he is into you and wants to talk to you, he's going to make the effort and hopefully will send some sweet nothings your way.
If you want to have a chance for him to initiate a text, cease conversation for a while and see if he comes around. Do not set any expectations. If he doesn't try to get in contact with you virtually or physically, then you have a clearer, although slightly more somber, idea of his feelings for you.
Maintain a solid friendship even if things don't work out as desired. If they do, I wish you many moons of face-to-face conversation!
Stars and hearts,
C.
For advice, contact me at SkidWWCD@gmail.com with questions.
Privacy is guaranteed.
Advice can remain unpublished upon request.
Posted by Grace Harman
More often than I'm willing to admit, I have the urge to bake unrelated delicious things into a cupcake just to see how it works out. Sometimes the cupcakes don't rise, or they burn, or they do that weird thing where the inside stays raw while the outside is crispy as bacon. When something along those lines happens, the unfortunate concoction is tossed under a layer of crumpled up paper towels in the garbage to hide the shame of my failure. Other times, though, something wonderful happens.
Luckily for us, this time my cobbling together of ingredients actually turned into something pretty awesome. I've taken a yummy, basic chocolate cupcake recipe, and added in two classic treats: Reese's Peanut Butter Cups and Oreos. Topped off with a peanut butter Oreo buttercream frosting, these cupcakes are an overload of chocolate-y goodness so good, you may need to sit down to enjoy them.
If you haven't made buttercream frosting before, it's really very simple, and I would recommend taking a swing at it for this recipe as the frosting is a pretty integral part of the Oreo Reese's Chocolate cupcake experience. However, if the idea is really too daunting, just grab a can of vanilla or chocolate frosting from the store and I'm certain you'll still be pleased with the outcome.
Cupcake Ingredients 1 cup all-purpose flour 1/2 cup cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder A pinch of salt 1 ounce bittersweet or semisweet chocolate, finely chopped 1/2 cup unsalted butter, at room temperature 1 cup sugar 2 eggs 2 teaspoons vanilla 3/4 cup buttermilk 16 chocolate sandwich cookies 16 mini peanut butter cups, unwrapped
Preparation
1. Preheat the oven to 350
Posted by Grace Harman
Bananas are one of the cheapest fruits you can buy. They're soft, sweet and full of things that are good for you. Thankfully, you can quickly remedy that last part by baking them into a Nutella Banana muffin. Yes, they are as wonderful as they sound.
While this may sound like a challenge to make, the base recipe for these treats is essentially the same as it would be for classic banana muffins. I don't think anyone reading this is looking for something so plain, however, so I went ahead and added a little bit of oomph into the mix.
When I recently found myself with a bunch of bananas on the verge of going bad, I figured the best thing to do was make muffins with Nutella. Nutella is great with pretty much any fruit, and if you haven't had a granny smith apple with Nutella yet you are truly doing yourself a disservice. While the stuff may have about 11 grams of fat in just two itty bitty tablespoons, it's still about as close to ambrosia as we lowly mortals are ever going to get. I personally elect to put it in or on everything, especially banana muffins.
Regular banana bread is, of course, delicious on its own, but think about how delicious it might be with some hazelnut -spread swirled in. If the two dozen muffins I made hadn't already been demolished by friends, you can bet I'd be scarfing one down as I write this recipe out.
Ingredients:
? 3 cups all-purpose flour
? 2 teaspoons baking powder
? 2 teaspoons baking soda
? 1 teaspoon salt
? 6 large bananas, mashed
? 1-1/2 cups white sugar
? 2 egg
? 2/3 cup butter, melted
? 1/4 cup Nutella
Directions
1. Preheat oven to 350
Posted by Ashley Copperstone
I hate to be the bearer of bad news, fellow students, but winter fast approaches. Harsh winds are blowing, the air is getting chilly, and frosted ground seems to be just a few days away. I could've sworn I smelled snow near The Local on Van Dam Street last night!
But don't worry, my friends, because the often painful departure of summer means that good things are also on their way. Wonderful things like Saratoga Apple's cider doughnuts, on-campus events like Moorebid and Thanksgiving break are all growing closer and closer. So, put a pumpkin in your window-seat, grab another blanket for your bed (take one off if you live in the dorms!) and bust out the scarves, hats and ugly sweaters because we are diving headfirst into fall.
In honor of autumn, I bring you warm love and happiness in a bowl. Dig deep into your cabinets for a big pot, because tonight is Chili Night. It may sound like a culinary challenge, but don't be scared because chili, while delicious, is possibly one of the easiest dishes to prepare! This recipe is actually the work of my mom and godmother, so be prepared for something that registers somewhere between cleanliness and godliness.
In the interest of pleasing my readers as I have done in the past, this recipe is already gluten free and you can easily substitute the turkey for beef, chicken, tofu, or even just beans and vegetables. After all, chili is chili no matter what you put in it! If time is a concern, you can also start preparing this dish in the morning and leave it in a crockpot to cook until you're ready to eat it later in the day.
Turkey Chili:
1 lb of ground turkey meat
1 14.5 oz can of Del Monte Diced Tomatoes
1 8 oz can of Del Monte Tomato Sauce
1 can of Beans (Any kind will do! Pick a favorite or two)
1 pack of chili mix (Ortega is good!)
1 portabella mushroom, chopped
1 onion, chopped
3 cloves of garlic, crushed
A pinch of Parsley
A pinch of Cinnamon
A pinch of Basil
A pinch of Chili Powder
Salt and Pepper to taste
NOTE: Basically everything works well in chili. If you have any veggies in your fridge that you want to use, just throw them into the chili pot!
Step 1: Heat saut?? pan to medium-high heat and brown meat.
Step 2: While the meat is browning, empty both cans of tomato sauce into a large pot and mix in the garlic and chili mix and put them on medium heat. Alternatively, place this mix into a crockpot on low for 7-8 hours, or high for 3-5 hours.
Step 3: Drain the excess oil off of the meat, and mix this into the chili pot.
Step 4: Brown mushrooms and onions in the saut?? pan used prior, and add them to the chili mix when sufficiently cooked.
Step 5: Mix in the extra spices.
Step 6: WAIT! Stir when needed! Patience is a virtue.
Step 7 (optional): Grab some chips, bread or something else delicious to dip in the chili!
Step 8: When your patience is all but gone and the chili meets your ideal consistency, it's time to eat. Enjoy!
