Tag Archives: CSA

CSA: Week 16, Get back on the bicycle

So once it’s been actual weeks between posts, it starts getting harder and harder to write. Especially because a lot has happened in real life lately, and I haven’t really been focused on food. But ONWARD. I will post some short little recap things to get back in the swing of things.

Here’s what I got many, many weeks ago in the 16th week of the CSA. Like, early October.

There are:
-Sweet potato fingerlings
-More purple peppers
-A Napa cabbage
-Decorative squash
-Salad greens

It was finally getting chilly, so I hauled out the slow cooker and did a pork loin roast.

In the past for similar meals I’ve used hard cider, but this time I used regular–I prefer it with the bite of hard cider, which even a few splashes of cider vinegar weren’t able to match. This was too sweet for me. But anyway.

Chop up a couple onions, a few potatoes (I used smallish brown ones of an undetermined variety!), a few cloves of garlic. Sear the pork shoulder (season first w/ salt and pepper). Soften the onions and garlic in olive oil, then throw every else–potatoes, 2 cups cider, a sprig or two of rosemary, the pork–in the slow cooker.

Cook on low for 8 hours.

I was lazy and didn’t trim any fat off the pork, so the liquid was pretty fatty. I poured the liquid into my gravy separator to get some of the fat off before I reduced it.

It’s not a pretty dish. Next time I’ll serve it with some chard or other greens, and find other ways to liven up the presentation:

Still, nothing beats walking into the house to the smell of dinner all ready to go!

Other housekeeping notes:

-Here’s one of those chairs with a couple coats of stain on it:

And as a reminder, the before:

We just need to finish staining the other three and then get fabric and do the seats. Before Thanksgiving.

-We visited my favorite baby again a couple weeks ago, too. Gah, the cuteness!

That more than makes up for the frumpy dinner, right?

-I am back to freelancing full-time. Need some writing done? Shoot me an e-mail!

CSA: Week 15, the best fall pasta you will make this year

Sigh, the recipe in the post has nothing to do with any of the veggies I received that week. But here they are, for the record:

-1 pound potatoes
-1 pound carrots (STOP THE MADNESS)
-1 acorn squash (with unnoticed damage; it rotted within a week, agh!)
-1 bunch purple basil
-1 head lettuce
-1 pound peppers
-3 asian pears
-2 hot chilis
-1 head garlic

Ok, The Best Pasta. We got delicata squash a couple times in a row, and I was reminded of the pizza I made with it last fall, with walnuts and other lovely things. But I didn’t feel like making pizza, and was leaning towards risotto or pasta until I saw this post on The Kitchn, suggesting a pasta dish with acorn squash and pancetta. It looked tasty, so I went with the pasta urge, though I didn’t follow that recipe. Instead, I made yet another absorption pasta, which even casual readers know I am obsessed with. First I got everything ready to go.

Delicata Absorption Pasta with Walnuts, Sage and Pancetta
For this I used about half of a 17 ounce bag, and it was three servings; it’s all very flexible
2 delicata squash (I used 1.5 in the pasta and reheated the other half the next night)
1 onion, diced
5 or 6 thin or 3 thicker slices of pancetta
A handful of walnuts
Sage leaves
Olive oil
Butter (to fry the sage)
Chicken stock (have 4 cups on hand; you probably won’t use nearly that much but better safe than sorry)
Salt and pepper
Parmesan cheese, for serving
(For those keeping score at home, the squash, onion, and sage were from the farm)

(Ignore the arugula in that photo. I decided against it.)

I cut and cleaned the delicata squash and rubbed them with a bit of oil, then roasted face down at 425 for about 20-30 minutes, until they were very tender. Meanwhile I heated some olive oil in the pot I’d be using for the pasta and browned the pancetta, rendering as much of the fat as I could (you need oil to brown pancetta, btw–it tends to turn grey, then burn if you do it dry; I think the fat doesn’t render out as fast as American bacon). I pulled it out when it was nice and crispy, then softened my chopped-up onion in the delicious combination of lard and oil in that pan. I am not being facetious; that is good stuff. See the lovely color from the pancetta??

I also toasted the walnuts in the toaster oven and managed to just barely scorch them.

I added the pasta in to the onions and oil, and did the usual absorption thing–add stock, cover for a while, stir, add stock, uncover, etc. I use the covering/uncovering depending on how much stock I have/how fast I want the pasta to cook/how much more liquid needs to boil away once the pasta is almost done.

While the pasta cooked I crumbled the pancetta and chopped up the squash and walnuts. The nice thing about delicata is that the skin is usually so tender you can eat it. Test a sliver and if it isn’t tough, chop the squash up skin and all!

I fried a few sage leaves from the farm in butter, because why not add a third fat source? The more the merrier!

Once the pasta was al dente, I stirred in the chopped squash and about 2/3 of the pancetta and walnuts, along with a couple of the sage leaves, crumbled. I adjusted for salt and pepper, then plated the pasta and topped with the remaining pancetta and walnuts, a little sprinkle of parmesan and a couple sage leaves.

And then I died.


Actually I revived myself after dinner to chop up 900 peppers for Ben, because holy crap, our entire fridge? Full of peppers. I cut up at least 6 of these, I think (I just enjoy these colors):

Ben ate them in one workday, so I guess I shouldn’t worry too much about extra peppers, after all.

CSA: Week 14, the return of greens

-1 bunch arugula (still very ratty)
-1 bag mixed greens
-1 large kohlrabi
-1/2 lb. edamame
-3 Carmen peppers (an heirloom bell variety)
-Handful dodgy cherry tomatoes
-2 asian pears
-1 bunch dill
-3 onions

I had to play catch-up, and I ended up mostly cooking with the previous week’s produce while doing my best to preserve this week’s. I had saved a recipe for Potato-Kale gratin from The Kitchn, and since I had several bags of potatoes from previous weeks, plus a bunch of kale that needed to be used up and some rapidly aging leeks in the crisper (eek!), I used that recipe as a starting point and improvised a variation.

Kale and Potato Gratin
Loosely adapted from The Kitchn
1 pound thin-skinned boiling potatoes such as red potatoes
1 bunch kale
1/4 cup olive oil
2-3 cloves garlic, minced (my cloves were large; I used about 2 tablespoons!)
2 normal or 4 small leeks, cleaned
2 italian sausages
2 teaspoons coarse salt
1 teaspoons pepper
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese

Preheat oven to 350° F.

Get a pot of water boiling with enough water to cover the potatoes, and prepare an ice bath.
Slice the potatoes 1/4″-thick. Remove and discard the spines from the kale then chop the remaining leaves in roughly 1/2″-thick ribbons. Cut the leeks in half (if you didn’t already when you were cleaning them) and then into thin half moons.

When the water is boiling, add a dash of salt and drop in the potatoes, cooking for about 2-3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.

In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture into the leaves–they will sort of crumple up and absorb the oil.

Sauté the leeks in olive oil until they are starting to soften, then add in the sausage, crumbling it. Cook until the sausage is about 95% done.

Alternate layers of the potatoes, kale, and sausage mixture, along with sprinkles of bread crumbs and Parmesan in a 9″x12″ rectangular casserole or glass or ceramic baking dish (I used an 11×7 oval casserole). Top with more of the parm/bread crumbs.

Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy. I served it with slices of french bread.

This was almost a success, but not quite there. I gimped out and used grated parm/romano from Trader Joe’s and something about it had a really weird taste. Weird enough that I returned the cheese. I got a faint overtone of both goat cheese and bananas from the finished dish, but Ben thinks I’m totally nuts, so take that with a grain of salt. Sometimes kale does give me that “hint of banana” thing… Who knows. Anyway, I love the idea of this, and I want to try it again, maybe adding in a little more liquid or cooking the potatoes pretty much all the way instead of part way. The leek/sausage/kale combo is always nice. Anyway, I blame the weird TJ’s cheese and have learned my lesson and will go back to grating my own.

It did reheat extremely well–Ben enjoyed his so much that he emailed asking for the recipe, because one of his coworkers was jealous. Here it is, finally: This one’s for you, Alex!

CSA: Week 13, edamame and encores


-1 bunch kale
-1/2 lb fresh edamame (!)
-1 lb carrots
-3 bell peppers (yellow and red)
-1 delicata squash
-1 bunch parsley
-1 bunch slightly motheaten arugula
-1 pound assorted small tomatoes
-1 head garlic

We are facing a major produce pile-up in the fridge, or we were (I took care of some of it this week; to be posted soon)–in the last couple weeks we’ve only eaten at home a couple times. Busy evenings, agh. But one day last week I looked at the eggplant slowly withering in the produce drawer and the fresh batch of tomatoes I’d received and thought I’d give my eggplant sauce from a couple weeks before another shot, since Ben liked it so much.

First, though, I boiled that edamame in salted water for about 5 minutes. Salt, bowl, yum.

It was a large and slightly woody japanese eggplant, so I peeled it carefully and decided to take a gamble that the seeds would be too bitter. I chopped up a lot of onion to keep it company.

Cooked those together in olive oil for a good bit–medium-low heat, with a lid, helped soften the eggplant up without scorching it. It sucks up the oil SO fast… Last time I started with the anchovy and garlic, which gave a nice flavor base. I forgot the anchovies this time and really noticed a difference.

I cut up the tomatoes but didn’t bother peeling or seeding them–I figured as much juice as possible would help make it saucier.

When the eggplant was pretty soft I tossed in the tomatoes and let all of it cook until the eggplant was really done and not at all spongy.

This time I did remember my too-much-pasta-to-sauce problem, so I added the pasta into the sauce gradually. I also ended up stirring in a bunch of grated parmesan to try to add the flavor that was missing from the anchovies. That did help, but next time I’ll use anchovies AND parm!

Stay tuned for a home project in progress and a new addition to the F—- household (nothing alive!)….

CSA: Week 12, fortune favors the foolish

OMG, you guys. First of all, I’m only 1 week behind once I finish this post! But more important to note is that this is my biggest PSA post ever. I almost got pretty badly hurt but lucked out and am just fine, so READ ON to find out how not to be a jackass.

First of all, the week’s goodies:

-1 bunch basil
-1 enormous (slightly overgrown) japanese eggplant
-3 bell peppers; 2 red and 1 albino
-1 large, 1 medium, 1 small heirloom tomatoes, including a stripy Green Zebra
-3 onions
-1 hot pepper (I didn’t use it, ooops)
-1 head garlic
-1 pound potatoes

I had half a loaf of rather dull french bread sitting around getting stale, which led to a hankering for panzanella. I was on the phone with my mom, so she gave me a recipe for dressing that she usually uses; I dug out a cucumber that was still languishing in the produce drawer, and I decided to adapt her recipe by replacing fresh bell peppers with roasted. Because….I thought it would be fun, I guess.

I fired up the broiler, which in the Viking all-gas stove is quite a sight to behold. It’s infrared or something, and gets CRAZY hot, with a solid panel of tiny flames, etc. I daydreamed about croutons while I washed my peppers and popped them in a dish.

Does anyone spot the oncoming apocalypse?

Into the oven they went, where they blackened a hell of a lot faster than I expected–I think instructions that say to place your peppers 4 inches from the broiler do not take into account the CRAZY FLAMES of my oven. Next time I will stick to the middle rack so the peppers can soften a bit more before totally blackening.

I checked them a couple times, flipping them around to turn sooty on all sides, and then when they seemed about right I pulled them out, set the pan down on a baking sheet that was waiting on the stove for croutons, and stepped back towards the counter to grab my tongs.

And then:

Note that one pepper is missing. That is because it blasted a few feet away in the explosion. Seriously, you guys. EXPLOSION. HUGE shards of glass were scattered about 6 feet out to the left; tiny splinters coated everything within reach; Ben came running from the front of the apartment unsure of what he’d find… And what he found was me standing barefoot and perfectly still a few feet away from the stove, completely in shock at the fact that I wasn’t even scratched. He got my flip flops and the vacuum and we spent 45 minutes cleaning before I was able to return to making my humble little salad.

Anyway, I’m sure some of you have done this before, but a note from the idiot who did it most recently: PYREX DOES NOT GO IN THE BROILER. NO NO NO. IT WILL EXPLODE AND SCARE THE LIVING CRAP OUT OF YOU.

I’ll have you know, however, that after careful inspection I found that the peppers were salvageable, dammit! I peeled them and chopped up most of one of them for the salad (which would have been better off with the fresh, I think!) and sliced the other one up and put it in olive oil in a ziplock in the fridge for future consumption.

ANYWAY, the salad. The dressing included anchovies, capers, garlic, red wine vinegar and olive oil (and salt/pepper, of course), and I made it in the little mini-prep attachment to my stick blender, which worked great.

In the salad I included a cucumber, the three tomatoes, some finely chopped onion and the stupid roasted pepper (not pictured here).

I cut up the bread and started by pan-frying it, per mom’s suggestion, but I got bored and the croutons weren’t hardening enough so I threw them in the oven to dry out more. Added them to the vegetables (which I’d prepped first and salted so they’d get nice and juicy), holding back enough vegetables and croutons (separately) for lunch the next day, since you don’t want to mix them too far ahead of serving.


Quite soothing after the stressful and ridiculously prolonged prep.

I must say, I felt slightly better about my ridiculous mistake considering that Ben had acquired a new dome for the exposed light in the kitchen while I was in London, and when I came back I said “Um, I don’t think that is big enough; also won’t plastic melt if it’s pretty much touching light bulbs?” and he said “No, no, it’s fine,” and the same night as the pepper incident we looked up and the dome looked like this:


Common sense, you guys. I recommend it. And I’m looking for some, if you have extra.

CSA: Week 11, ratatouille for the win

[Argh, until I work out a solution please imagine another third of each photo off to the right. Annoying.]

The goods:
-3 ears corn (I cut off the kernels and froze them)
-1 delicata squash (!!)
-3 bell peppers, red, yellow and purple
-1 lb orange carrots
-2 onions
-1 ginormous yellow tomato
-1 regular-sized red tomato

I find heirloom tomatoes entertaining. This one had some issues–I failed to notice that the bottom was torn up, so I had to do something with it right away but most of it wasn’t really that ripe, so the less said the better. The colors, though:

Anyway, I looked at those peppers and eggplant and thought “ratatouille.” Which is hilarious to me, since as a kid ratatouille was one of the very few things I refused to eat. I remember calling it out as the most disgusting food of all time, one time when I was asked about favorite/least favorite foods–I hated the name, I hated bell peppers, I hated the idea of it. I really did eat nearly everything as a kid, but ratatouille just grossed me out. Now, though, I find anything with zucchini and eggplant cooked in tomato sauce with olive oil so deeply, deeply appealing… Something about the way olive oil soaks into those soft vegetables, and then they get so silky and flavorful?

For the second or third time since June, I did have to go buy some vegetables–zucchini is long-gone from the CSA at this point–but all the rest of it I had on hand:

I basically made a half-batch of the EveryDay Food recipe, which is very simple:

Ratatouille, from EveryDay Food
1/3 cup olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
Coarse salt and ground pepper
3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
1 can (28 ounces) diced tomatoes
1 teaspoon dried thyme [I didn’t have any, so I used a pinch or two of herbes de provence. Sadly mine are the type w/ lavender flowers in them, which lent a bit of an odd note to the bites containing it!]
1/2 cup chopped fresh basil

In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.
Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.
Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)

It did feel sinful to use canned tomatoes in august, but I didn’t have fresh ones and I did have a can of Muir Glen. Still, next time I’ll definitely blanch/peel/chop up a couple pounds of tomatoes instead of using canned, if I can.

Ben grilled sausages and I toasted some oiled bread on the hot grill, then rubbed it with garlic. A simple and delicious meal: It was perfect for the chilly evening that night; still summery with all the vegetables, but also warm and comforting.

Plus, even making a half batch I had enough for lunch the next day AND a big ziplock full to freeze.

I was reminded, eating that night, that I always meant to make the Ratatouille-the-movie version: The NYTimes published the recipe back when it came out, and I still need to give it a shot… How pretty is that?

(Image from the movie, via inuyaki.com)

Next time, shred it.

A couple weeks ago I got lovely multi-colored carrots in the CSA share, and since I’d seen Jamie Oliver’s “Carrots & Beets” Jamie at Home episode a few days before, I was inspired to make carrot ribbons for a salad.

I just peeled the carrots, then kept using the peeler to make strips of carrot:

Made a tangy dressing to counteract the sweet carrots, and voila. It was tasty, but I think shredding the carrots would have made them juicier, as well as easier to eat. I’ll try again soon! They sure looked pretty, though…

By the way, that’s a stuffed pepper (made using some CSA peppers and onions) that I took a major short cut to make. Mom, avert your eyes. Trader Joe’s sells, ahem, vacuum-packed precooked rice. I only found wild, brown or flavored varieties, so I used brown. One package was exactly as much as I needed for the recipe. You can’t tell the difference between white and brown in this, since there’s so much else going on, and I loved the convenience. (Last time I used cooked white rice from the Whole Foods hot bar–this was way cheaper.)

CSA: Week ten, bean bungle

First, the goods:

-3 ears corn
-1 cucumber
-1 japanese eggplant
-1 pound….beans
-1 bunch lovely small leeks
-1 enormous heirloom tomato
-1 bunch sage
-1 pound red potatoes

So shortly before I picked up the bag full of goodness, I read that article in the NYTimes food section about slow-cooked green beans. And then I sent it to my mom, who has loads and loads of everything in her garden right now, and she cooked them and e-mailed something like “OMG, those were great,” and when I got the bag of beans I thought “Perfect!!”

Ok, so. I won’t lie, I’m pretty confident in my vegetable-identification skills. I’ve been eating farmer’s market heritage-style vegetables since I was a kid. My mom cooks all SORTS of things that you see on trendy farm-to-table restaurant menus. And yet it didn’t occur to me that the slightly tough-looking bag of beans I’d picked out (I grabbed biggish ones because I was going to slow cook them!) were, um, not string beans. They were….some other sort. Shell beans of some kind. As evidenced by the giant bulges in their sides, I realize as I look at the photos. But being an IDIOT, I didn’t work that out until they started to shell themselves while cooking, when lavender beans started tumbling out like a pinata prize. A starchy pinata prize. But more on that in a moment.

The recipe is a starting point: Basically the idea is to cook beans slowly, in liquid, until they are tender. I caramelized shallots and then used a bit of dry vermouth instead of wine. Again, as I think back I probably should have tried using the recipe (with tomatoes, etc.) the first time, but oh well. I did add water to keep the liquid level up, as she recommends.

That first batch of shallot met a truly tragic fate when I stepped away for, I swear to god, 20 seconds and they burned to a crisp. Dammit.

“Oh Kate, those don’t look so bad! Definitely salvageable!” Yeah, sure. Tell that to the bit I tasted, which I think is STILL stuck in my teeth. (Gross, not really.)

Ok, much better.

I don’t have photos of the intermediate steps, because I panicked. The pods started opening up and revealing those gorgeous purple beans inside and I didn’t know what to do, so I cooked the whole mess until the beans were at least edible. Maybe not quite how I’d have cooked them if I had realized in advance, but not so startchy they couldn’t be choked down.

And they looked lovely (the chicken was leftover; I sliced it and tossed it with the beans to warm it up):

And as a matter of fact the pods were awfully tasty–do you usually throw away the pod from shell beans? Are these even shell beans? Mom or Germi, can you help me out here?

We also had that One Pound Monster of a tomato in a very simple salad:

(I don’t believe in mucking around with a tomato that lovely–a drizzle of sherry vinegar, olive oil, salt and pepper, and some basil.)

Those beans really were tender and delicious, in the end. I can’t wait to try again with actual green beans. And next time I luck into shell beans I want to make bruschetta!

CSA: Week nine, the bounty

Whee! August!

-1 huge bunch cavolo nero
-3 onions
-1 head amazing juicy fresh garlic
-2 green peppers
-5 carrots, white, yellow and orange
-1 ear corn
-1 bunch fresh oregano
-3 tomatoes
-3 small hot peppers

The very day I got this bag of treats, Germi commented about a long-cooked cavolo nero at Suzanne Goin’s AOC restaurant. I did some googling and am still not 100% sure I found the recipe, but the closest I could get was a recipe from Chowhound:

“Italian Greens

2 bunches cavolo nero, stemmed and cleaned
1/2 rosemary sprig
1 dried red chilli d’arbol
1 yellow onion; peeled, thinly sliced
2 garlic cloves; peeled, thinly sliced
Salt; to taste

Blanch the cavolo nero in salted boiling water for 2 minutes, drain, allow to cool, then squeeze out the excess water with your hands.

Heat a medium saucepot over medium heat and pour in 1/3 cup Dandaragan Estate Olive Oil. Add the rosemary sprig and one chilli and let them sizzle in the oil for about one minute. Add the thinly sliced onion and garlic. Season with salt to taste and cook gently over medium to low heat for about 10 minutes, or until the onion is soft and starting to colour slightly. Then add the cavolo nero to the pot and stir to mix well. Season with more salt and cook the greens slowly over low heat for about 30 minutes, stirring often until they turn a dark, almost black colour and become slightly crispy on the edges. Adjust seasoning and set aside.”

I sort of followed those direction. I didn’t have rosemary so I threw in some fresh thyme (didn’t end up tasting it).

Strips of cavolo nero:

The difference between normal old grocery store garlic and the fresh stuff from the farm was amazing. Instead of being sticky it was juicy and sliced into lovely translucent pieces:

Am I weird that I find vegetables so beautiful? On a similar note, check out the water pooling up on the kale while I washed it:

I am always amazed by the wilting power of greens. You saw the cleaned ribbons of chard, above. Now here’s the same amount after being boiled for a couple minutes…

…and after I squeezed a crazy amount of bright-green water out of it (along with all the nutrients, I’m sure):

In addition to the garlic (love!) I cut up one of the lovely new onions from the farm, to flavor the greens along with a chili de arbol and the thyme leaves:

The amount of oil called for in the recipe seemed high, and I didn’t use quite so much. Still, the end result was too oily for my taste (and I love oily things–just give me some bread to mop it up with and I’m a happy girl). Very tasty, but not quite the “Now my life is complete” greens I hoped for. We’ll see if I end up with more as fall approaches; I’ll keep experimenting.

We ate the greens with grilled sausages and yet another tomato/cucumber/feta salad.

Quick eggplant sauce

So with that lovely japanese eggplant lurking in the fridge, I picked up a pint of cherry tomatoes and put together a quick pasta sauce one night.

1 japanese eggplant, cut into chunks (quartered lengthwise and chopped)
1 pint cherry tomatoes
1 anchovy
Copious garlic, minced
Chopped basil
Olive oil

Wheee, summer!

I cut the anchovy up into very small pieces and cooked that first, dissolving it into the olive oil. Then I softened the garlic and added in the eggplant, then salted it. Eggplant, I will say once again, needs to be WELL-COOKED, and I don’t just mean “cooked with skill,” I mean “cooked thoroughly,” so that it is silky and delicious instead of bitter and spongy. I covered the pan a couple times to help it soften.

Once all the eggplant pieces were getting so they felt squishy under my spoon, I added in the halved cherry tomatoes and cooked the whole kit and kaboodle for a brief while.

When everything was nicely melded I tossed in a handful of basil ribbons and turned off the heat until the pasta was cooked. Then, after draining the pasta, I brilliantly poured the sauce over the pasta (in the pot) to toss it, instead of spooning pasta into sauce (my pan was too small). As a result, I had a bit too much pasta for the amount of sauce I had, SIGH. I crumbled feta on top and put on a few tiny basil leaves.

Despite the excess pasta, it was quite tasty and Ben really loved it. He seems to like nearly every vegetable now, which is a pleasant development.

Ok, now I am literally walking out the door to London, THIS VERY MINUTE. See you on the flip-side!