Merry Berry Watson-Winter Cocktail

The winter season is fully upon us here in Pittsburgh. Winter happens to be my favorite season despite most Pittsburghers treating every flurry like the snowpocalypse. I love this time of year because it’s a chance to indulge in warm comfort foods and dark robust beers, and to spend time indoors with family and friends with a cocktail in hand. Michelle and I typically enjoy an evening with a glass of red wine for her and a glass of whiskey for me. For a while I was strictly a bourbon man and would hardly deviate from that path, unless I was drinking beer. However, Michelle treated me on my birthday to a tour of the Wigle Whiskey Distillery located in Pittsburgh’s Strip District which opened my eyes to rich history of Monongahela Rye Whiskey. Michelle who openly admits she is not a big fan of whiskey even fell in love with the family run business and the production process. This is why she tasked me in creating more cocktails in our house so she can partake in consuming the golden liquid amber of a fine whiskey.  

Serving cocktails for the holidays was a staple growing up in the Schnieder home. We are a family of Irish and German heritage which naturally lends itself to celebrating big occasions with a specialty of spirits. If you were at one of our Christmas parties the first place you would gravitate towards was the large punch bowl in the kitchen which housed our infamous Fish House Punch. My father would provide a full history of the cocktail and how it was invented and named but after finishing half a glass of punch everyone forgets (including myself). Unfortunately I cannot share this recipe since some of it is a family kept secret but I shall provide you with this festive concoction to help celebrate (or tolerate) the holidays with your families.

Ingredients (serves 2):
2 Cups of OJ
½ Cup of Cranberries (fresh or frozen)
1 tablespoon of sugar
1 (or 2) shots of Wigle Aged Wheat Whiskey per glass
1 Stick of Cinnamon

Pour the whiskey into the glass and set aside to allow it to breath. Pour OJ, cranberries and sugar in a small sauce pan over medium heat and bring to a gentle boil. Reduce heat and let simmer until cranberries are tender.

Once tender turn the burner off but leave the pot over the heat. Grab a wooden spoon and smash the cranberries with the back of the spoon.

Taste until you have the right level of tartness, if too tart add more sugar but remember the whiskey will add its own sweetness.

Pour the warm OJ mixture into the whiskey glasses and use a cinnamon stick to stir the drink. Sit back and enjoy the merriment of season.

Michelle and I would like to thank you all for continuing to read our blog and wish you all the happiest of holidays and the most joyous New Year.

-Mark

The Morning After: Orange Pancakes with Berry-Orange Sauce

We're back! Mark and I have been extremely busy over the past few months which unfortunately has caused us to neglect our blog. We got in engaged (Yay!), we fostered a dog, and we refinished our hardwood floors. We still ate during that time (obviously), but most of our time had been dedicated to others things. Now that the dust has settled (literally), we have more time to focus on one of the things we enjoy most, eating.
For those of you that know me well, know that I have a bottomless pit of a stomach. Last night Mark and I hosted Thanksgiving dinner with his family and we ate A LOT of food. We had lemon and herb roasted Cornish hens, collard greens, roasted Parmesan cauliflower, jambalaya dressing, cranberry chutney, and caramel pecan pumpkin pie. We averted a major disaster after the roasting pan didn't fit into our oven and we had to improvise with a baking sheet. The fat from the cornish hens spilled over the baking sheet and dripped onto the coils which filled the house with smoke!
When I woke up this morning I was STARVING and I wanted to reward myself (and Mark) for planning and hosting a successful Thanksgiving dinner. Mark usually isn't hungry in the morning and it often takes some coercing to get him to eat. I asked Mark if he wanted breakfast and our conversation went like this:

Me: Babe, are you hungry?
Mark: No, I am good right now.
Me: Well, I am making breakfast, so you're hungry.
Mark: Ok
Me: Get excited. Are you excited?
Mark: YEAH!

I enjoy cooking pancakes because they are easy to make and the varieties are endless. We had an orange that we didn't use for our cocktails and it inspired me to make orange pancakes. After a quick Google search I stumbled upon a recipe for Orange Pancakes with Berry-Orange Sauce by Iowa Girl Eats. I had all of the ingredients to make the pancakes, so it was an easy decision.

For the berry-orange sauce, combine 1 cup of frozen mixed berries, 2 tablespoons of orange juice, 1 teaspoon of orange zest, and 1-2 teaspoons of sugar in a small saucepan over medium heat. Bring to a bubble then reduce heat and cook until thickened. I added a pinch of flour because my sauce was a bit too runny. Remove from heat and place a lid on top to keep warm.

To make the orange pancakes, combine 1/2 cup each of buttermilk and orange juice in a bowl and set aside for a few minutes. Next whisk in 1 egg, 2 tablespoons of vegetable oil, and 1/2 teaspoon of orange zest.

In a separate bowl add 1 cup of flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Add the wet ingredients to the dry ingredients and fold with a spatula to combine.

Heat a teaspoon of butter in a pan over medium heat. Pour 1/4 cup of batter into the pan and cook until the pancake starts to bubble on top. Flip and cook until both sides are golden brown. Repeat until batter is gone.

Top the pancakes with the orange-berry sauce, give the closest person a high-five, then eat!

Ingredients:
1/2 cup buttermilk
1/2 cup orange juice
1 egg
2 tablespoons of butter or vegetable oil
1/2 teaspoon orange zest
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Berry-Orange Sauce:
1 cup frozen mixed berries
2 tablespoons orange juice
1 teaspoon orange zest
1-2 teaspoons sugar

Directions:

1. Combine ingredients for the Berry-Orange Sauce in a small saucepan over medium heat. Bring to a bubble, reduce heat and cook until thickened. Add flour if needed. Remove from heat and cover with a lid to keep warm.
2. Combine milk and orange juice in a bowl and set aside for a few minutes. In a separate bowl add flour, sugar, baking powder, baking soda and salt. Whisk egg, vegetable oil, and orange zest into the milk and orange mixture. Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. 
3. Heat pan over medium heat and add butter. Pour 1/4 cup of batter onto pan and cook until the pancake bubbles. Flip the pancake and cook until both sides are golden brown. Repeat until batter is gone. Top pancakes with Berry-Orange Sauce.

-Michelle

The Golden Pig-Army Bratt Approved

Growing up an army brat I developed an expertise in several things-packing, adapting to unpleasant climates, and international cuisines. My family has lived more places than I can remember (or would care to count) and drafting a list of my previous addresses is impossible. Because of this, I am a packing expert for short weekend trips to moving to another city. The army doesn’t always take you to the most exciting places but you don’t have a choice but to go, so you learn to live with it. My family has lived through hot and cold temperatures, dry and wet conditions, tornadoes, hurricanes, earthquakes, and anything else that you can think of. If you are fortunate enough, you will live overseas in countries such as German or Korea. My family lived in German for six years which birthed my love for international travel and food.

My family never lived in Korea but my mother always had Korean friends and therefore we would always eat Korean food. I can vividly remember dinners at Korean restaurants from when I was younger. Sides of kimchi, spicy Korean coleslaw, and bean sprouts and large servings of bulgogi filled the table. We would fill a large piece of lettuce with rice, a side or sides, and bulgogi, roll it up, and eat it. It was a messy dining experience but one that my family enjoyed together. Recently our friends Adrian and Dana raved to us about a Korean restaurant in Cecil called Golden Pig. Mark had never had Korean food and it had been several years since I had last had it, so we agreed to make it a date night.

Mark and I prefer to stay within the city limits when dining out. By the time we make a decision for where we should eat and get dressed, we are starving and close to resulting to cannibalism. But for the Golden Pig we made an exception. The Golden Pig is located off of Route 50 in a building shared with two other businesses. The sign is small, so if you don’t know where you are going you might just miss it. Mark and I arrived a little after 7 though we were unaware that they closed at 8. The restaurant is small with two high top tables and bar seating. You are practically sitting in the kitchen. The restaurant was empty so we had the pick from the plethora of dining options.

We were greeted by an older Korean woman and two middle aged men who were assisting her in the kitchen. Their thick country accents and appearance confused us as they were dressed to go hunting instead of cooking Korean food. We observed their interactions and listened to their conversations with the Korean woman and it was like they were all old friends.

We started our dinner with a hot green pepper mixed vegetable Korean pancake. It was very similar to a potato pancake though the veggies didn’t add much flavor. We topped the pancake with kimchi which added spice and a crunchy texture to each bite. For our meals we shared an order of bulgogi and daiji Bulgogi. Bulgogi is beef marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine, and sugar. Daiji bulgogi is pork marinated in a spicy red pepper glaze. I am use to a rub instead of a glaze but it was delicious nonetheless. Both dishes are served with white rice and sides of jalapeno peppers, kimchi, and water chestnuts, peas and carrots.  The food is bold and flavorful and even the aroma enhances the dining experience. The beef and pork were cooked well and did not resemble chewy jerky. The meal was spicy enough to induce beads of sweat on Mark’s brow, which is a sign he is enjoying his meal.

We believe the location contributes to the authenticity of the restaurant and food. If the restaurant was located in posh or trendy neighborhood such as Lawrenceville or Shadyside the prices would easily double and could be overlooked because of the number of restaurants in those areas. The Golden Pig's location should not be considered a hindrance but more of a treasure you have to seek out and covet.  The food is a balanced blend of spicy, sweet, and tangy flavors that will tantalize all of your senses.

-Michelle

Le Cupcake Shoppe-Sugar Fix

Once a week I am overwhelmed by the craving for something sweet. I scour the fridge and the cabinets looking for food with at least a hint of sugar. The night usually ends with me begging Mark to go to the store or with me whimpering like a child because it is too late and everything is closed. After learning about Le Cupcake Shoppe, we have taken a more proactive approach to managing my appetite. We stop by after work for a half dozen of mini cupcakes and for a friendly visit with the owner Alex.  

Le Cupcake Shoppe is located in Brookline on Capital Ave next to Fiori's Pizza. The store is open Tuesday through Friday from 11am to 8pm and Saturday from 10am to 6pm. The menu changes daily and includes an assortment of mini cupcakes and a smaller selection of large cupcakes, cake pops, push pops, and sometimes cookies. The cupcakery is cash only but don't freight if you are short on ones, there is an ATM next door. Alex also accepts change. We know from experience.

(Peaches and Cream)

Mark and I visit Le Cupcake Shoppe at least once every two weeks (or once a week according to him) for a half dozen for us or a full dozen to share with family and friends. We have our favorite cupcakes but we are always willing to try Alex's new flavors. We haven't tasted a cupcake that wasn't enjoyable though we do prefer some flavors over others. Because the cupcakes are mini, there is less guilt when eating more than one. If left unattended, I will eat most or all of the cupcakes by myself. I'm not much of a sharer.

(Lemonade)

Alex doesn't use preservatives or chemicals in her baked goods, only gourmet ingredients. The red velvet cupcake is always featured on the menu and it is one of our favorites. The tiny cupcake is light, moist, and full of flavor. The cream cheese icing gives you the illusion that it was baked in your grandmother's kitchen. Another favorite cupcake of mine is the s'more. The cupcake is a chocolate cake topped with marshmallow creme and a mini Hershey candy and sprinkled with graham cracker crumbs. It lacks nothing but the smokey flavor from roasting the marshmallow over a campfire.

(S'more)

(Red Velvet)

Also on menu was the banana pudding cupcake. The cupcake was filled with pudding and real bananas and topped with icing and a small vanilla wafer. Who needs a spoon when you can eat banana pudding with your hands? It was definitely an interesting twist for a traditional dessert. After eating the cupcake, Mark declared the banana pudding as his new favorite.

(Banana Pudding)

During the holidays, Alex features a variety of themed cupcakes. For Easter she had bunny faces and bunny bums (the cutest cupcakes ever!) and for the Fourth of July she had red, white and blue cupcakes. She also makes speciality cupcakes and cakes for birthdays, showers, and weddings. But don't want for a special event to order a half or full dozen. Everyday is a good day for cupcakes.

Mark and I love Le Cupcake Shoppe because it is a local business owned by a Pittsburgh native. The more traditional flavor cupcakes remind you of your favorite childhood desserts or family gatherings. Alex's more imaginative flavors like the Fat Elvis make you wish you could create it in your own kitchen in order to cope when it is not on the menu.

-Michelle

Square Cafe-Too Hip to Be Square

After a short hiatus from blogging, Michelle and I are back with critical palates and empty stomachs. Summer is great for outdoor dining, refreshing cocktails, and slow cooked barbecue and we plan to take advantage of the warmer days ahead. We are both excited to try both new and veteran restaurants in the city as well as share our own recipes as we experiment with our new charcoal grill. To resume or blog we decided to go to Square Cafe, one of our favorite restaurants for brunch. 

Square Cafe is located on South Braddock Ave in the cozy neighborhood of Regent Square. The location can be troublesome when the Squirrel Hill Tunnel is closed but there is a more scenic alternate route through Oakland, Squirrel Hill, and Frick Park. Street parking is limited though you are likely to find a space Sunday morning when the neighboring businesses are closed or open later in the day. Square Cafe has an abundance of seating inside and out and accommodate a large number of patrons. Brunch is popular on the weekends and there usually is a wait. 

The cafe is like a gallery with eclectic pieces of art on the walls. There are low tables, high tables, and a bar with stool seating. Dining inside tends to be elbow to elbow if you go during peak hours. Though the outdoor seating is on the sidewalk, there isn't much car or foot traffic. If you have a well-behaved dog (unlike us), you can bring him/her to join you while you dine out.

The menu includes dishes made with seasonal and local produce, and vegetarian, vegan, and gluten-free options. Flavored milkshakes and hot beverages are served in addition to the traditional fruit juices and soft drinks. Michelle and I enjoy the specialty lattes such as the Banana Nut Toffee (banana, hazelnut, and caramel) and the Fat Man (chocolate, hazelnut, and caramel) served in glazed mugs made by an artist from Mexico. I like my coffee like I like my women-dark and sweet with a little bit of spice. 

Normally I don't order pancakes, waffles, or French toast to eat because they are often too sweet and resemble more of a dessert. I prefer more traditional dishes like corned beef hash or eggs benedict but the special captured my interest. For my meal I had the Johnny Cakes made with fresh cornmeal and served with a banana puree topping. The pancakes were crispy yet light and the banana puree added just a hint of sweetness. I like that the fruit wasn't added to the batter because the pancakes can become soggy. These were the best pancakes I've had in quite a while (sorry, Michelle). 

Michelle had the Short Ribs Benedict, a toasted English muffin topped with braised short ribs, two eggs over easy, and hollandaise sauce. The short ribs were tender and not to chewy like when they are overcooked. There was just the right amount of hollandaise sauce drizzled over the dish and sauce to muffin ratio was perfect. The meal was served with a side of greens which was a pile of lettuce with a citrus vinaigrette. The salad was boring and asparagus would have been a better alternative. Despite the salad, Michelle was satisfied with her meal. 

Though it is out of the way, Michelle and I are willing to make the drive to Regent Square for brunch at Square Cafe. The menu is fresh, the service is friendly, and we love the outdoor seating. It is a great way to end the weekend and prepare for the work week.  

-Mark

Cocoa Cafe-The Early Bird Gets a Table

After several pre-shopping brunches at Marty’s Market, Mark and I agreed to try a new restaurant. When I awoke on Sunday, Mark had already created the shopping list and decided where we would go for brunch. I usually draft the grocery list, so I was thoroughly impressed with his initiative that morning. Mark referenced Pittsburgh Magazine’s new article “Pittsburgh’s 15 Best Brunch Spots” for his selection. We prepared for the day and reminded Watson of the house rules before heading to Cocoa Cafe in Lawrenceville.

When we arrived at Cocoa Cafe there were a few couples braving the cold as they waited outside for an available table. Mark gave his name to the hostess only to learn there was an hour wait. Cocoa Cafe had only been open for an hour and we were surprised that there was already such a long delay. We decided to utilize our time and went to Target in East Liberty to pick up a few household items. Shopping at Target on a schedule is good for me as I am a browser and tend to leave with things that I don’t need. Mark’s name was  called shortly after we returned and I took a bit of pleasure listening to a group of disgruntled women question how we received a table before them.

The hostess led us through a small dining area with a few tables and a cash register and down a short hall with tables lining the walls. We were seated at a booth and I had the luxury of viewing a painting of what looked like the morning after a long night of partying. Anything is considered “art” these days.

We began our meal with orange cranberry biscuits with fig butter. The biscuits were dense but not too hard and had a crumbly texture. We could taste both the orange and the cranberry and the fig butter complimented the biscuits with a subtle flavor and smooth texture. Mark had coffee, his traditional drink of choice, and I had carrot orange ginger juice. Coffee is coffee to me, so it isn’t worth mentioning, but the carrot orange ginger juice was amazing. It had a crisp yet slightly sweet and spicy flavor. Made we want to buy a juicer.

For my entree I ordered the the avocado omelette with smoked applewood bacon served with seasonal fruit and breakfast potatoes. The omelette was light and fluffy and the avocado was not too ripe. The meal was a bit bland even with the salsa. Adding a little bit of hot sauce added more flavor. 

Mark had the shrimp po boy benedict with creole hollandaise served also with seasonal fruit and breakfast potatoes. The meal was a unique twist to a traditional brunch item. The shrimps were large and  crispy and not over seasoned. The creole sauce added an authentic New Orleans flavor but did not overpower the meal. Mark raved about the dish so much that I ate at least a third of it. What’s yours is ours, right?

I would like to go back to Cocoa Cafe for more of their freshly squeezed juices and to try one of their unique specials. The restaurant reminded us a lot of Square Cafe in Regent Square but in a more convenient location. The service wasn’t great (the server didn’t even give us her name), but overall the prices were reasonable and the quality of food was good.

-Michelle

The Crested Duck-Your Local Butcher

The Urbanist Pittsburgh Guide has proven to be a useful resource for Michelle and me. We regularly read the Pittsburgh Magazine, the Pittsburgh City Paper, and other local publications to stay current on new restaurant and bar openings and local upcoming events. When reviewing the guide, we were very surprised to learn that there is a butcher just a few miles from our house that has been open for over a year. The Crested Duck Deli and Butcher Shop is an artisan meat market and deli where foodies can appreciate the art and skill of charcuterie. One Saturday afternoon Michelle and I stopped by for lunch and to pick up meats for our upcoming dinners.

The Crested Duck is located on Broadway Ave in Beechview. The location isn’t ideal as Broadway is a busy street with frequent rail travel and limited parking. The store is hidden by the protruding Moose Lodge sign, so it is very easy to overlook. Store hours are Monday through Friday 11:00am to 6:00pm and Saturday 10:00am to 5:00pm. The Crested Duck also has a location at the Pittsburgh Public Market and is open Friday through Sunday during market hours.

Upon entering you are welcomed by the aromatic smell of aged meats and cheeses. There is a rustic warmth in the deli with wooden tables and chairs and yellow and green walls. Though the meat hooks near the window are intended to be decorative, they reminded Michelle and me more of a bad slasher movie. On a wall there are shelves filled with a selection of spreads, crackers, and spices and in a nook there are baskets filled with a variety of different grains.

Behind the counter the meat and deli menus are written on large chalkboards. The Crested Duck has a large selection of meats such as elk, quail, beef, and lamb. The website is very helpful and provides detail about the meats, the different cuts, and the various ways it can be prepared. Try the charcuterie plate with a sample of meats and cheeses if you can't make up your mind for what to have.

After a busy morning, we decided to have a late lunch before ordering some meats for our meals. The deli menu is limited but includes signature and more traditional sandwiches. I ordered the caprese sandwich with mozzarella, basil, balsamic, tomato, and duck presciutto. Michelle asked the butcher what he recommended and he suggested the grilled cheese with smoked gouda and applewood bacon which he had also just made for himself. The sandwiches were freshly made and were light and clean yet flavorful. The crusty French baguettes added texture to the sandwiches but were not too hard.

Michelle and I really like the Crested Duck because of the array of foods and services that are available. It is important to know where your meat comes from but it is equally important to know how it is prepared. The Crested Duck offers monthly hands on butchery classes for rabbit, duck, lamb, pork, and chicken. The butcher also has a passion for cooking and hosts a monthly BYOB dinner with seating at 6:30pm and 8:30pm on the second Friday of every month.

Though parking can be troublesome, the location is convenient for us to pick-up meat for dinner or for a weekend lunch. The quality and price of the meats are competitive with other grocery stores in the city which is another incentive for us to shop there. We highly recommend shopping or dining at the Crested Duck to anyone in the South Hills area or is willing to make the trip. 

-Mark

Marty's Market-Organically Good

Over the years I have learned that grocery shopping can be a painful experience or painless experience (I prefer the latter). When you shop, where you shop, and how you shop can influence your plans and your mood for the rest of the day. Crowds, aisle conversationalists, and kiddy carts often result in me being very disgruntled.  Mark and I have developed a routine to tackling our weekly chore of shopping that has proven to be effective. We avoid stores during peak hours when the parking is limited, the aisles are crowded, and the checkout lines are long and we always shop prepared with a grocery list.

The quality and price of food are also important to us when grocery shopping. We are conscious of what we eat and prefer to buy organic, grain fed, and cage free foods at an affordable price. We aren’t health food extremists, but because we are getting older, we can’t eat like we did when we were in college (Ramen anyone?). We do most of our shopping at Trader Joe’s in the South Hills but we often have to go to the Uncommon Market and the Market District for items we can’t find. We like to buy local and shop at the Strip District and farmer’s market on occasion.

On February 23^rd, Mark and I attended the launch party for Urbanist Pittsburgh, a guide to local dining, shopping, nightlife, art, and more.  When we arrived the food had already been devoured so didn’t stay long but we did grab a couple of the guides before we left. Advertised in their guide is Marty’s Market, a new grocery store in the Strip District located at the former Right By Nature store. Marty’s Market has a café, bakery, charcuterie and cheese shop, and a market with organic, certified natural and locally sourced foods. Since it was my week to buy groceries, I unanimously decided that we do our shopping at Marty’s Market the following day.

We began our Marty’s Market experience with brunch at the café. The items on the menu were classic yet simple and were made with products located in the store. Mark had the hash with two fried eggs and kielbasa and house brewed coffee. I had French toast and fresh squeezed organic orange juice served with a complementary glass of champagne (A $3 mimosa!). The portion sizes were moderate and didn’t result in a self-induced food coma. We were both satisfied with the polite and swift service and the freshness of our meals. 

The store is organized and spacious with an abundance of natural light. The ceiling is high and the shelves are short so it doesn't feel like the food is hovering over you. If shopping at Market District is like driving through the Squirrel Hill Tunnel during rush hour traffic, shopping at Marty’s Market is like driving on a back country road. The layout is very intentional and it is evident that Marty’s Market cares about the food they sell.

Though we had a grocery list, we couldn’t help but peruse each aisle to appreciate the variety of specialty items the store carries such as Gracious Gourmet Spreads and Spoonable Brooklyn’s Saucy Caramel. We were thoroughly impressed when we found our favorite brand of potato chips, Tyrrell’s imported from England. There was also a wide array of hot sauces, barbecue sauces, and flavored olive oils. We were disappointed with the limited selection of spices though. We cook a lot of ethnic cuisines and spices are something we always need in the kitchen.

Mark and I spent most of our time at the charcuterie browsing the different cuts of meats. Marty’s Market offers a quality selection of local meats at very reasonable prices. The staff at the charcuterie is very knowledgeable and takes great pride in sharing where the meat comes from and how it is raised, but most importantly, how it tastes.  For our meals we picked up lamb, pork, chicken, and deli meats.

The charcuterie is truly the highlight of the store.

Most of the produce is neatly displayed on top of baskets filled with straw. There is a large selection of traditional produce such as apples, oranges and squashes as well as more exotic produce like star fruit. We were also pleased with the variety of greens, herbs and prepackaged salads available. Cremini mushrooms were on our list but unfortunately, they were out. Be wary of the fresh squeezed organic orange juice in this section. I grabbed a pint without checking the price and saw the cost was $11.99 when we got home. I nearly died!

Something lacking at Marty’s Market is a fresh seafood section. The only seafood available is frozen and the selection is very limited. Mark and I have seafood at least once week, so we have to go to another store to complete our grocery list. Luckily, Wholey has a large range of seafood and is just a couple of blocks away on Penn Ave.

Overall Mark and I love this store. We can’t get everything on our grocery list but we are happy with the quality of food and the total amount on the receipt. Marty’s Market is a great store for those that care about what they eat and are willing to pay a little more for better quality foods. We've been back since our first trip and it has become a part of our weekly shopping routine.

 -Michelle