Vegan Strawberry Coconut Ice Cream

 

I heard you can use reduced fat coconut milk for this recipe and it still comes out good. The coconut flavor is still pretty strong, but it gives it a fresh, fruity, tropical feel.

2 C coconut milk or coconut cream (see below) = lots of creamy fattiness! Make sure it's refrigerated
3/4 cup sugar (maybe even a little less?)
Handful of frozen strawberries

I used Cuisinart's Ice Cream Maker. Follow those directions, which include freezing inside bowl overnight.

Pour coconut milk, sugar, and strawberries into a blender, and blend until a pleasant pink. Pour into ice cream bowl and let the machine take care of it for 20 minutes, or as directed.

Makes: Approximately 2 pints

Bisquick Egg Casserole with Ham and Cheese

For IYP team trip breakfast! We improvised and used only 3 C milk. Tasted a little more like bread but I liked it like that.

The recipe below that has 4 C of milk turns out more like a crust-less quiche.

7 eggs

4 C milk (used unsweetened soy milk and it still worked)

2 C bisquick

1 Tbsp garlic powder

3 C chopped ham

4 C of a Mexican blend of cheeses (or your own combo of cheddar and jack cheeses)

½ C onion

Stir the liquid ingredients in a large bowl. Then add the bisquick. Stir in the rest. Pour into 2 lightly greased 9x13x2" pans and bake at 425 degrees for 10-15 minutes. Switch pans on the shelves and bake an additional 20 minutes.

Serves 10-12, from Judy Wang

ATK Skillet Lasagna

Reminds me of a home cooked gourmet Hamburger Helper. I used to love that stuff as a kid. Cleanup is pretty simple since it only uses one pan (a 12-inch nonstick skillet with a tight-fitting lid) on the stove so you don't even need to turn on the oven during those hot summer days. The cheese doesn't get nice and bubbly like when you bake it, but the pasta comes out tender and the sauce is rich and sweet. It's really pretty good and overall much easier than baked lasagna.

1 (28-ounce) can diced tomatoes
1 tablespoon olive oil
1 medium onion, minced
2 C chopped spinach
Salt
3 medium cloves garlic, minced
1/8 teaspoon red pepper flakes
12 oz Italian sausage, casing removed (can also buy sausage not in casings)
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 can (8 ounces) tomato sauce
1 C mozarella
Grated Parmesan to taste (optional)
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil

Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Add the spinach.

Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add sausage and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

Scatter pasta evenly over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally (which really means pressing the pasta back into the sauce and kind of poking around), until pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking.)

Remove skillet from heat and stir in the mozarella. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

 Serves 4 to 6, from America's Test Kitchen Family Cookbook

Doughnut Muffins

"This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else." I couldn't have said it better. 

If you have time, check out the link at the bottom of this entry. It has step by step photos of this recipe as well as a little history on the company.

1/4 cup unsalted butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups All-Purpose Flour
1 cup milk

3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar (1 tsp cinnamon + 1/3 C sugar...something like that)

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 medium muffins, King Arthur Flour blog 

ATK Pan-Seared Steaks

 

You can prepare a sauce with the browned bits in the pan but this recipe is amazing in all its glorious simplicity.

In general, you can facilitate a well-caramelized exterior and crust by doing the following:

1. Pat the steaks dry

2. Get the pan really hot (you can tell it is hot by the smoking oil)

3. Use a pan that is big enough so the steaks have enough room to sear

Boneless beef steak (8 ounces) 1 to 1 1/4" thick, trimmed--I used a rib eye steak

Salt and pepper

1 Tbsp vegetable oil

Pat and dry with paper towels, then season with salt and pepper. Heat the oil in a 12" skillet over medium-high heat until just smoking. Brown the steaks on the first side, about 4 minutes.

Flip the steaks over and continue to cook to desired doneness, 4-6 minutes. Transfer the steaks to a clean plate, tent with foil, and let rest for 5 minutes.

Serves 1, from America's Test Kitchen Family Cookbook

Playing with food

ATK Emergency Chocolate Cake

 

What you see here is the bottom of a cupcake silicone mold from Fred and Friends. Genius, I tell you; not only do you get to eat delicious cake, but you get that sense of accomplishment that only discovering dinosaur bones can give!

2 C all purpose flour

1 1/4 C sugar

3/4 tsp baking soda

3/4 C dutch-processed cocoa powder

1 1/4 C water

1 C mayo

1 Tbsp vanilla extract

Confectioners' sugar (for serving; optional)

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat an 8" square cake pan with vegetable oil spray.

Whisk the flour, sugar, and baking soda together in a large bowl. In a separate bowl, whisk the cocoa and water together until smooth. Whisk in the mayo and vanilla. Stir the mayo mixture into the flour mixture until combined.

Scrape the batter into the prepared pan and smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, 35 to 40 minutes.

Let the cake cool in the pan on a wire rack, 1 to 2 hours. Cut into squares and serve straight from the pan.

Serves 9, from America's Test Kitchen Family Cookbook

The Foundation of the Living of a Proper Christian

"A proper Christian, one who is up to the standard, does not adjust his behavior; rather, he turns from outward things to fellowship and contact God, that is, to touch God, His feeling, and His presence and to take Him as life."

The Sufficiency, Pursuit, and Learning of the Lord's Serving Ones by Witness Lee

Penguin Cupcakes

"The imperfections give the penguins character." Hahahaha! :)

Cupcake
1 18.25 oz of cake
1 C buttermilk
4 large eggs

Decorations
3 plain mini donuts, cut in half length wise
1 16oz tub of vanilla frosting (I used the oreo filling rather than buying another frosting)
6 plain donut holes (went to a donut shop because it was much cheaper than a grocery store)
1 16oz tub of dark chocolate frosting (it looks almost black, so no need for food coloring)
3 marshmallows, the ends cut off 1/8” from the edge
6 Famous chocolate wafers (I used oreos and scraped off the filling), cut ¼” from the circumference of the cookie
6 yellow fruit chews (or dried mangoes cut into triangles and little feet)
12 mini chocolate chips
6-10 Swedish fish

Bake the cupcakes according to the box directions. Let cool on wire racks completely. This should take at least an hour. I baked the cupcakes the night before to ensure that they’d be completely cool for frosting.

Spoon 2 Tbsp frosting (vanilla, if you have any) into a Ziploc bag. Spread on 6 cupcakes. Top with half of a mini donut. Spread more frosting on top of the donut and then place a donut hole on top of that to make the head. Frost the crack between the donut hole and the donut till it’s smooth. This is the body of the penguin. Then place it in the freezer for 15-20 minutes. The frosting should be solid and the cupcake shouldn’t be too squishy.

Spoon the chocolate frosting into a microwavable mug or bowl, wide enough to fit the width of your penguins. Microwave for 15 seconds at a time, stirring and checking the consistency. It should be thick yet smooth and when you pick the spoon up out of it, it should run off the back of the spoon like elmer’s glue.

Dip the cupcake head first into the frosting and pull out, letting the excess drip off. Flip back up right and place on a dish that can be used to freeze your penguins. Continue for all 6 and freeze while you work on the decorations.

Penguin cupcakes in their natural habitat

Here was my work station:

Wings = oreos
Beak and feet = dried mangoes (use a paring knife)
Eyes = oreo fillings with mini chocolate chips inserted point side in
Penguin tummy = marshmallow ends
Penguin food = Swedish fish

Use additional chocolate frosting to adhere the rest of the decorations and freeze again. Be creative with the decorations. You can use candies like starbursts, or white frosting for the eyes!

Makes about 6 penguins


Best friends!

Philippians 3:1-16

For Christ to be our goal means that He is the highest enjoyment.

I am a True Tourist (Updated)

I have a strange fascination with those painted wooden boards you stick your head through. It's like dressing up without having to take off any of your clothes. It's great!

Lake Tahoe, CA 7.11

Talkeetna, AK 7.09

Japan Center: San Francisco, CA 2.09

Trail Dust Town: Tucson, AZ 11.07


Avenue Q: San Diego, CA 7.07

Key West, FL 6.07


San Diego Zoo: San Diego, CA 1.07


Del Mar Fair: SD, CA 6.06

San Diego Zoo: San Diego, CA 6.05

San Diego Zoo: SD, CA 6.05

Ground Pork Steamed Rice Cake

I like the idea of using actual rice instead of that boxed rice flour to make...rice cake. Hm. Why does this seem like a novel idea? The spices are ok, but not the combination I was looking for. Maybe it was because I didn't add MSG.

Of course, MSG is optional but it's also the best tasting thing on earth. I didn't use it because I couldn't convince myself that it's worth putting myself through horrible migraines and blacking out. I gotta work on my persuasion skills.

1/2 tsp oil
5 cloves garlic, crushed
150g ground pork

¼ C dried deep fried chopped garlic
¼ C dried deep fried chopped shallots
1 T soy sauce
1 tsp sugar
¼ tsp licorice powder
½ tsp five spices powder
1 tsp white pepper powder
(1 tsp msg)

300 g white rice
300 ml water

450ml water
1 1/2 T sugar
1 T salt
1 ½ T msg

Additional dried garlic and shallots to taste

Heat oil in a pan and sauté garlic. Brown the pork. Add the dried garlic and shallots and cook for 5 minutes or until fragrant. Add the rest of the seasoning to white pepper powder and sauté for 5 minutes, turn off heat.

Combine rice and 300 ml water in a blender and blend until grains are broken down and the liquid looks milky. Try to break up all the little pieces to make sort of a paste. This took my blender a while to do. In the book, it looked like they were using some intense grinding machine to make it look like a pasty horchata. I couldn’t get it quite like that.

Bring 450 ml of water to a boil, dissolve the sugar and salt in the boiling water. Then, pour rice mixture into the pot, whisk until thickened. Use every bit, even the little grains that were hiding on the bottom.

Pour into a metal pot without handles. I used a metal pot that could fit inside my bamboo steamer. Equally wonderful alternatives include, a big pot with a little bowl turned upside down to make a stand in water, or a steamer. Sprinkle the rice with ground pork and add dried garlic and shallots on surface.

Bring water to a boil in a steam pot and depending on thickness of the mixture, steam about 40-120 minutes. I steamed it for about an hour and it still looked wobbly. It does firm up once removed from the steamer.

Faith is Christ Himself - Hebrews 12:2

"Faith is the substantiation of things hoped for" (Hebrews 11:1). Faith makes the real things to become real in my experience.

Normal Christian Life, Watchman Nee

My Travel Map

A little blurry, but I thought it'd be fun to add:

Falling Into a Cactus Garden

Sunset Magazine Garden, Menlo Park, CA. 7.13.11

I Love You, Whole Foods Chocolate Cupcake

Whole Foods' cupcakes are sold in packs of 6 and come in a variety of flavors but Vicky thinks the chocolate one is best. Oh my goodness. Looking at this photo reminds me of how delicious they are. My heart is racing. My mouth is salivating. Is this what some call, "love"? I can almost taste it now--moist, fluffy and full of flavor. The frosting is smooth like silk, melts on your tongue light, and creamy (it tastes like real cream!) unlike the greasy, heavy, sugar packed paste most cupcakes have. Come to me, cupcake!

Baked Kale Chips

When baked/roasted, kale is light, crisp and tastes like roasted seaweed! I realize this may repulse many people, but I love the brittle crunch. Go easy on the salt because you can always add more later.

1 bunch kale
1/4 tsp salt
1 Tbsp oil

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Crepes

Do not be intimidated by the fancy French crepe. He is easier than you think. Plan ahead because the batter needs at least 30 minutes resting time in order to be tender before you can cook him; the crepe needs his beauty nap!

2 C flour
2 pinches of salt
2 eggs
2 1/2 C milk
2 oz butter
sugar, lemon juice, cream, nutella, fresh fruit, etc.

Sift the flour and salt into a large bowl and make a well in the center. Combine milk and eggs and gradually whisk until the batter is smooth and free of lumps. Cover and set aside for 30 minutes.

Heat a small frying pan and brush lightly with melted butter. Using a 1/4 C measuring cup, pour the batter into the center of the pan, swirling to thinly cover the base of the pan. If there is too much, add a little less batter next time. If you need more batter to cover up the holes spoon a little bit to fill the gaps.

Cook for 20 seconds or until the edges just begin to curl, then toss or turn over and lightly brown the other side. Just like pancakes, the first one will always turn out bad. Transfer to a plate and cover with a tea towel while cooking the remaining batter. Greasing the pan when necessary.

When serving, sprinkle with sugar and lemon juice, fold into quarters or fill with fruit and fold in half.

Makes 28

Chocolate Red Wine Bundt Cake

Robust wine flavor balances the sweetness. Yes, use as much sugar as indicated. Moist, fine crumb. Warn your friends that there's wine in the cake; they might think the whipped cream went south.

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 3/4 cups sugar (a liiiiittle less than 3/4 is ok)
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups red wine (I used Castle Rock's Cabernet Savignon)
Confectioner’s sugar, for dusting
Whipped cream

Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.

In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light in color and fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.

Scrape the batter into the prepared pan, and bake for 45 minutes (in the Hall Apt oven, it was 40 min), until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner’s sugar and serve with whipped cream.

Will get about 20-24 slices

Quickie "Carbonara"

I can't believe I never thought carbonara sounded appetizing enough to try before. What was I thinking!? I love starch and cholesterol combos! Mmm...the ol' American sunny side egg with toast, the Korean egg-rice bibimbap, the Chinese egg-y noodle. And now I've experienced the yolky egg as pasta sauce! Geniuses, those Italians* are.

It took "my laziness" + "Karen Chen" + "a long day of...the beach? Watching Snoopy cartoons? Hmm...what were we doing??" = the need for a tasty dinner that would require minimal effort. As in, I could even make it with my left foot without spraining my toes if I wanted to. She assured me that it was easy, and it really was!**

Spaghetti, prepared al dente according to package for 1
Olive Oil
1/2 medium onion, sliced
1 egg
cheese
salt & pepper to taste

Heat oil and over medium low heat, cook the onions until brown and soft. Add the cooked noodles and after heating a few minutes, crack the egg into the pan. Stir quickly to coat the noodles in the egg and allow to cook slightly. Remove from heat and sprinkle cheese and season with salt and pepper to taste. You can also prepare the egg sunny side up and then serve on top of the noodles, breaking up the egg directly on your plate, which would reduce the amount of pan cleanup.

Serves 1

*Disclaimer: this recipe is not authentic Italian by any means.
**Please do not attempt to make with left foot.

Brie & Basil Panini w/TJ's Tomato Soup

One day in a Trader Joe's far, far away, two spry lasses found themselves frolicking amongst artisan loaves when suddenly, the cute one turned to the crazy one. Before she could utter a word it was clear. Each one knew what the other was thinking. But of course! That was normal for cute and crazy because they were in the process of being attuned in the same mind and opinion. They knew that in 1 Corinthians, the word attuned means to repair, to restore, to adjust, to mend, making a broken thing thoroughly complete, joined perfectly together. That's right! The Lord was completing them by joining their little hearts and minds together and also by adjusting and restoring them to His big heart and mind. It was a work in progress but cute and crazy enjoyed every bit of the process together.

AH! What were they sinking about?!!?, you screech impatiently. Well, they were setting their one little mind and heart on their handsome Lord Jesus Whose one desire on this earth is to gain His corporate lover by romantically joining Himself to them in spirit. And grilled cheese sandwiches with tomato soup for lunch, of course!

4 slices of potato bread, lightly brushed with olive oil
Brie, thinly sliced
Basil, chiffoned
Thinly sliced onion
Salt & Pepper

TJ's Roasted Tomato and Bell Pepper Soup, warmed up

Heat a pan. Place 2 slices bread on one side until a little warmed, before it browns. Then flip over one and arrange the brie, basil, onion and a little salt and pepper to taste. Cover with the other slice and heat up, flipping when browned. Serve with a bowl of the soup. Dash a little salt and pepper on the soup and serve immediately. Repeat for the second sandwich.

Makes 2 sandwiches

Reduced Fat Macaroni and Cheese

My attempt at comfort food for my dear Phoebe. Not milk fat creamy, but definitely cheesy. It has a nice flavor without all the cheese and heavy cream which I attribute to all the garlic and onion. I enjoyed it thoroughly although it's not for those who are expecting Kraft mac and cheese.

1 lb elbow macaroni
½ tsp oil
½ onion, chopped
5 cloves of garlic, chopped
2 Tbsp unsalted butter
2 Tbsp white flour
2 ½ C low fat milk
2 ¼ C grated extra sharp Cheddar, divided (about 5 oz)

3” of sausage, sliced (optional)
¼ C chopped tomatoes (optional)
¼ C chopped green onions (optional)

Preheat oven to 400 degrees.

Cook macaroni according to directions until al dente. Drain

If cooking with sausage, heat up the pan and cook the sliced sausage until browned and then remove from pan.

In the same pan, heat up the oil. Add onions and cook until softened, and browned. Then add garlic. Cook until softened. Add the butter and melt. Then flour. Cook for 1 minute. Add the milk, cook for 6 minutes, or until thickened, stirring constantly. Don’t wait until it thickens too much. It’ll continue to cook in the oven and thicken there too. I think I waited too long and it got a little dry.

Using a hand blender, blend until all onion and garlic bits are pureed into the sauce. Remove from heat; stir in 1 ½ C cheese. Season with salt and pepper. Pour over noodles, combine with sausage and tomatoes and green onions.

Transfer to a 9x13” baking dish. Sprinkle with remaining cheese. Bake 45 minutes or until top is crisp and beginning to brown. Let stand 10 minutes before serving.

Neepa's Lemon Bars

UCSD. White love seats. Dinner parties. Charades. Lobster. Care Bear. Board games. Anna, Alice, Sabrina, Neepa. Ah, Neepa. What I like about her lemon bars is that the lemon filling is more like a lemon curd on shortbread than a square lemon meringue pie.

1 1/2 C flour
2/3 C confectioners' sugar
3/4 C butter, softened

3 eggs
1 C sugar
3 Tbsp flour
1/3 C lemon juice
Confectioners' sugar for decoration

Preheat oven to 375 degrees. Grease 9x13" pan.

Combine flour, confectioners' sugar and butter. Pat dough into prepared pan.

Bake 20 minutes in preheated oven until slightly golden. While crust is baking, whisk together eggs, sugar, flour, and lemon juice until frothy. Pour lemon mixture over hot crust.

Return to oven for an additional 15-20 minutes or until light golden brown. Cool on wire rack. Dust top with confectioners' sugar. Cut into squares.

Makes enough bars for one 9x13" pan

Butter-free Gingersnaps

These babies over bake quickly so be careful. If baked to a crisp, expect thin, crumbly hockey pucks. If you get it right, expect delightfully crisp edges with chewy centers and a good bite. I was pleased with the way they turned out! No butter?! No way. Yes. Yes way.

1/2 C canola oil
1 scant C sugar (somewhere between 3/4 - 1 C)
1 egg
1/4 C molasses

1 3/4 C flour
2 tsp ginger powder
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1/4 C sugar

Preheat oven to 375 degrees. Beat canola oil with sugar. Whisk in egg and molasses.

In separate bowl, whisk the flour - salt ingredients. Add to the oil mixture and stir until the dough is moist.

Using 1 tsp/cookie, shape dough into a ball. They'll look tiny, but come out into nice coins later. Roll in sugar. Bake on a parchment sheet lined cookie sheet for 5-7 minutes. In the oven at my apartment, 6 is good on the middle rack. Let cool on racks.

Makes 4 dozen

Green Tea, Red Bean, Mochi Pancakes

It's a "just add water" kind of mix but it's one of the best mixes (better than Bisquick's!). Sure, it has a slight boxed mix aftertaste but the texture is awesome (fluffier than Walmart's extreme fluffy one!). It's also a convenient base for all sorts of other creative combinations.

Follow the directions on Walmart's Buttermilk Pancakes. Add 2 tsp green tea powder and chunks of mochi/rice cakes. Pour 1/4 C of batter onto a heated skillet. While it's heating up on one side, dollop little spoonfuls of red bean. Cook till the batter bubbles, then flip.

Cinnamon Crunch Pancakes with Bananas

This came about during the same era I was addicted to Panera's Cinnamon Crunch Bagel. That thing is out of this world. (Don't go to the Paneras in Irvine...they do it all wrong...)

Use the Fluffy Blueberry Buttermilk Pancake Recipe. Omit the blueberries but slice up a banana. Stir together 4:1, sugar to cinnamon ratio. Heat a pan and sprinkle the cinnamon sugar evenly into the pan in the shape of a 4" circle. Let it melt a little, then add the batter. Arrange the bananas after the pancake bubbles and then flip.