Friday, August 30, 2013

Grapes, Goat cheese and Red Onion with Fennel Focaccia

Sweet purple grapes, fresh red onion, and tangy goat cheese on a chewy light fennel focaccia.

Grapes, Goat cheese and Red Onion with Fennel Focaccia

After sharing a pair of peach pizzas last Friday, and a raspberry pizza the Friday before, I thought I should move back to vegetable pizzas for my Friday Night Pizza Night posts.  After all, I've got a sweet potato dough and a roasted pumpkin dough that I want to share with you.

However, I don't want this focaccia to drop off my radar.

I had a very productive period making and poorly photographing--but not writing up headnotes for--a pile of tasty recipes, and I thought I'd get them all written up over the summer.

Didn't happen.

I don't want everything to slip through the cracks, or rather fall off the stacks of recipe notes on my work table or dissolve into rows of scrolled-past photos in my ever-expanding photo library.  I don't want to start posting every day, either.  Three days a week is working for me (is it working for you?  too much? I should do a survey sometime.  After I've gotten all those blogs written up I'll ponder it).

I'm going to share a third fruity Friday Night Pizza Night (that's a link to my board of the same name on Pinterest) and then switch over to vegetables next week.  The chicken, peach, Hatch chile, spinach, red onion BBQ pizza will have to wait until next summer, as will the cantaloupe and prosciutto.  Something to look forward to, my spouse always says.

This focaccia uses fennel seeds in the dough.  I bought a bag of them because Alyssa's Skinny Italian Wedding Soup With Kale recipe over at Everyday Maven sounded good, and I figured the seeds could be useful to have on hand.  I'm glad I did--I now use fennel seeds in sourdough bread, Italian sausage, and spaghetti sauce.  Fennel seeds (for me at least) are versatile and not a seldom-used spice around here (I'm talking about you, sumac-for-fattoush and dill-seed-for-pickles).

Grapes, Goat cheese and Red Onion with Fennel Focaccia


This is not my first focaccia rodeo, though apparently all of the focaccias I've been making, photographing (and not writing up blog posts about) have yet to grace the screen.  So I'm going to refer you to my Arugula Pesto Focaccia with Artichokes, Feta, Goat Cheese and Green Olives if you want a thorough write up about what to do with your focaccia dough to turn it into focaccia, or why you should listen to my spouse and try focaccia.

Wednesday, August 28, 2013

Layered Summer Veggie Appetizer

When you think about appetizers, do you throw a bone to the healthy contingent and include some carrot sticks and hummus?  Is your conscience soothed by adding celery sticks to your Buffalo chicken dip?  Do you pick up a veggie tray at the store and call it good?

Are vegetable appetizers an afterthought?
I want to change that.

I'm on a quest to create awesome vegetable appetizers--ones that are demolished before the cocktail weenies or cheese balls, because they are just damn good.  I've got a Pinterest board, Awesome Veggie Apps and Snacks, and as I find new ways to turn vegetables into desirable appetizers I'm pinning them there.  Please leave suggestions in the comments so I can add them--thanks!

Layered Summer Veggie Appetizer
Cherry tomato confit, cucumbers, banana peppers, artichoke hearts, olives and feta
Last winter, I started things off here with a Slow Cooker Salmon Swiss Chard Artichoke Dip and a Skillet Mushroom Dip for Two.  In the spring I started a craving for Five Layer Mediterranean Chicken (or Chick Pea) Dip that continues today.  Lately, I've been kinda dippy, with Fattoush Dip with Kale and Sumac Hummus and Indian-spiced Eggplant Yogurt Dip.  Today I want to share another delicious way to incorporate seasonal vegetables into your happy hour, cook out, tail gate, or indulgent dinner for one:  the Layered Summer Vegetable Appetizer.

While the autumnal equinox is weeks away here in North America, the mood has shifted to autumn.  The kids are in school, football marching band season is in full swing, and the sled hockey gear is back out. However, the garden and the farm share are packed with late summer vegetables--peppers, eggplant, tomatoes and squash are filling up my weekly box.  I created this layered appetizer to show off the best of late summer produce.

Layered Summer Veggie Appetizer
Grilled red peppers, grilled red onion, grilled yellow squash, artichoke hearts and feta

Discerning readers will say "hey, that looks like the Fattoush Dip she posted 3 weeks ago" and you'd be correct.  Other clever followers will think "what, another Wednesday eggplant dip recipe?"  Right again.  However, I'm sharing this recipe now, not next summer, for a few reasons:
  • the base of this appetizer, roasted eggplant, is still very much in season and you might be looking for new ways to enjoy it
  • I think this is a party-worthy appetizer, and while I'm not hosting anything until Fall, you may be looking for new appetizer recipes
  • with the variety of special diets around, vegetables are a great way to create a dish that nearly everyone can enjoy

Monday, August 26, 2013

Plum and Whey-Soaked Oat Muffins

A slightly sweet, multigrain muffin made with oats soaked in whey (or buttermilk, if you don't have buckets of whey to use up) whole wheat flour, and ripe plums

Plum and whey-soaked oat muffins

Subtitle:  On Walking and Whey

What's your favorite song that's got a good beat for walking?  I'm looking for new tunes, and I'd appreciate any suggestions in the comments below.

Next month I'm walking a half marathon for no particular reason.  That's a lot of miles to walk, all at once, for the heck of it, you know?  My favorite walking partner got sent on an all-expense paid working trip to an exotic foreign locale, so I'm training with my second-favorite walking partner, Simon.  On longer walks (to me right now that's over 4 miles) he slows me down with his endless sniffing and assorted dog-on-walk behaviors.  For shorter jaunts (and yes, walking one mile to buy a quart of freshly-roasted Hatch chiles or a gallon of milk is now a short jaunt, and a gallon of milk isn't that heavy when you carry it for a mile) he's a good walking buddy.  
[Not as good as my walking buddies in Virginia--you guys are awesome and it was a joy
to get out of bed at 5:40am--even in January--to walk with you all.]
Plum and Whey-soaked Oat Muffins

On one of our walks recently Simon and I came across a plum tree, with ripe fruit spilling out all over the street.  Being a frugal scavenger at heart I snagged a handful of ripe plums.  I'd been wanting to try a soaked-oat plum muffin.  It wasn't until I arrived home miles later that I realized I didn't have any buttermilk.  We were heading out of town though, so I didn't want to buy buttermilk before the trip.  Instead, I decided to experiment with some of the whey.

Friday, August 23, 2013

A Pair of Peach Pizzas

Fresh peaches paired with brie and basil, or pepperoni and fresh mozzarella, for a savory summer pizza.

A pair of peach pizzas

Luscious, ripe summer fruit . . . blah blah blah . . . nature's candy . . . blah blah blah . . . summer on a slice . . . yada, yada.

Look, I could attempt to wax eloquent about peaches, again, but I won't.  The point I'd like to make here is that your local fruit, in season wherever you live, tastes amazing.

Go eat some.

If you happen to live in a region where peaches grow, and you've already had at least a few fuzzy-lipped, chin-dribbled bites of juicy fresh local peaches this summer, consider this pizza.
Normally at this point I'd insert a rant about store-bought peaches, but not today, not this time.  The local grocery store I walk down to every 36 hours to buy a gallon of milk?  We had a tour of their produce section the other day, and as part of the tour my daughter got a local peach, a local pepper, a local early apple, a packet of local herbs, and an ear of local sweet corn.  A store that makes a point to source local (to them, that's within a 2 hr drive, with family-owned farms they've been doing business for generations) is a store worth patronizing in my book. Getting a 2 mile walk for me and the dog, freshly roasted Hatch chiles, and keeping the car in the driveway when we're out of milk are all excellent reasons too.  The peaches used in these pizza were not from that tour, though.

Wednesday, August 21, 2013

Indian Spiced Eggplant Yogurt Dip

Roasted CSA farm share eggplant seasoned with Indian spices and tempered with yogurt for a spicy, tangy kid-friendly appetizer.

Indian-Spiced Eggplant Yogurt Dip


Eggplant in the CSA farm share, as I have admitted recently, is something that requires thought on my part.  It's not like carrots or broccoli, familiar enough to eat any old way.  It's not like a tomato that can be delicious on a sandwich or put up when we get too many all at once.  It's not like beets, that I hog all to myself enjoy in a myriad of ways (check the Visual Recipe Index for recipe ideas by vegetable).

Eggplant is in a (very small) class of vegetables that the kids will eat, and happily, one particular way.  This summer I'm trying to change that.  When I made my Baked Eggplant Chips for the same-named Pizza the kids were not big fans.  I tried an Indian-spiced eggplant chip and the texture put my daughter off, but I was on to something--keep the flavor, use the food processor.

Monday, August 19, 2013

Slow Cooker Squash and Beef Masala

Indian spices, patty pan squash and ground beef comingle in this slow cooker supper.  A tasty way to feed the family from the farm share on a busy afternoon.

Slow Cooker Squash and Beef Masala

With school starting I feel like I'm supposed to say our days will get busier, but more than the busier Fall days, I am looking forward to the structure of the coming weeks.  Without any structure to each week (my activities have been irregular this summer), meals and meal times have really been fluid.  We'll eat lunch at 2 pm, then not really be hungry for dinner.  Having the kids up at ___ time, out the door at ___ time, with evening activities at ___ time will give me a framework on which to hang meals.  Then my spouse will return, and we'll soon be in the swing our our family routine again.  I'm looking forward to that.

I use my slow cooker year round, but not often enough for it to get Pride of Place in the kitchen.  It lives in the basement Active Storage area.  Technically I have 3 slow cookers, so they live in this area.
[My spouse has an engineer brain, so we have an Active Storage area and a Cold Storage area--which doesn't store food, but does store less frequently accessed items like Christmas decorations.]  I primarily use my ancient 3-4 Quart Crock pot, but I love to heat spaghetti sauce in my little one (for the days when my son is in charge of boiling the noodles right before the rest of us get home) and make Kalua Pig or soup stock in my large one.

I developed this recipe from a desire to use some of the cow in the freezer and the patty pan squash from the CSA farm share in a form that my kids would enjoy over multiple meals.  They loved Rebecca of Foodie With Family's Slow Cooker Chicken Tikka Masala when I riffed off it to make my Slow Cooker Chicken and Chick Pea Tikka Masala.  I figured I'd do something similar.  Since tikka = chicken it makes no sense to title this dish "Tikka" anything as there's no chicken in it, but since masala = a sauce, usually with tomatoes and spices and cream, I'm good with my title.  This makes a lot, and the leftovers are good in a thermos for a school or work lunch.

Friday, August 16, 2013

Pizza with Raspberries, Goat Cheese, and Balsamic Syrup (Pizza Night!)

A savory-sweet combination of raspberries, goat cheese, and balsamic syrup on a tender buttermilk pizza dough.  An excellent light pizza for a summer evening.

Buttermilk Pizza with Raspberries, Goat Cheese, and Balsamic Syrup

Pizza, for me, is a way to incorporate what we've got handy from the farm share into a hand held cheese-topped delivery vehicle.  Since I make pizzas most every Friday night, it's a routine around here.
Marching band season will throw a wrench into this scheme, but we like our pizza too much to let that stop us--I'll keep posting pizzas on Fridays even if we're not eating our newest pizza (and I'm not posting the fresh shots on my FB page on the same day.  The Spirit of the Friday Night Pizza will endure while I'm volunteering at the concession stand doling out . . . ahem . . . Marching Tacos.
[As an aside (can I do an aside within an aside?) I really would not consider myself a Foodie or a food snob (two different terms to me).  I've never tasted truffle oil, or Scharffenberger chocolate, or other high falutin' ingredients I can't think up right now, though if you want to feed me some I'll happily try anything.  
However, I will say that, as an example, a strawberry that is built to cross multiple state lines does not taste like any strawberry I like to eat.  To paraphrase A Chorus Line, Looks 10, Taste . . . well 3 is generous, but I'm feeling generous).  I am more a proponent of fresh local food which invariably tastes better, all falutin'ness aside, and life is too short to eat food that doesn't taste good.  How did I get from 'cheese in a bag' to local food?  Where was I? Pizza.]
Buttermilk Pizza with Raspberries, Goat Cheese, and Balsamic Syrup

I'm still not ready to create a dessert pizza, but I'm leaning towards it with today's pizza.  It's a combination of sweet raspberries and tangy goat cheese, on top of a soft and tangy buttermilk pizza dough, with a sauce of reduced balsamic vinegar syrup because this blog post got me craving it and showed me how to make it.
It's a change of pace for us, a nice light summery pizza, good with a glass of wine on a shady porch.  If you're interested in other fruit-on-pizza options, I've got some suggestions after the recipe.

Wednesday, August 14, 2013

Chocolate Zucchini Waffles

Chocolate Zucchini Waffles


I never set out to make zucchini waffles.  I'm such a fan of shredded zucchini pancakes/latkes, with butter and parmesan, that I think of zucchini nearly always as a savory, not a sweet. [Heed the words!  Pay no attention to this cake or these muffins!]
When I get overwhelmed with zucchini in the summer I reflexively grab the Food Processor, slap on the 'fine shred' disc, and shred those puppies up before freezing cups of shredded squash in bags.  I've noticed I get about 1/2 cup of squash back, when it's thawed and I've squeezed all the water out, so this summer I will be packing 2 cup bags, though right now all the garden volunteers are pie pumpkins, not zucchini, so I'm not overwhelmed.  Yet.  
Chocolate Zucchini Waffles
Just another week in Squashzilla-land.
In the dead of winter (see photo below), when even my never-say-die Swiss chard has given up, these bags of green goodness cheer me and make me want to celebrate. With chocolate.  It's good to celebrate with chocolate, right?

Try these now, or shred and freeze some zucchini to have a mini summer celebration this winter.  Either way, you're in for a treat.

Monday, August 12, 2013

Mediterranean Tomato Tart (artichokes, green olives, arugula, feta)

A savory tart of tomatoes topped with an artichoke, arugula pesto, and green olive mixture with plenty of cheeses.

I know I've been about the Mediterranean lately, with my Fattoush dip, the slow cooker Greek chicken tacos, and the five layer Mediterranean dip.  Is it my subconscious calling for a vacation?  I took a vacation last week (and thankfully did this post all up well beforehand so I didn't have to rush around and write in the post-endless driving/massive laundry doing/when do I get to kick back? phase).  The pictures are not as good as some I've taken since I learned how to take better ones, but the flavor of this tart is delicious.

http://www.farmfreshfeasts.com/2013/08/mediterranean-tomato-tart-artichokes.html


I created this recipe from a desire to have a less 'cheesy rich' version of the Basil Tomato Tart.  It has the tasty combination of artichoke hearts and green olives.  I first tried that on pizza and wow!  I'd never cared for olives until I had an artichoke and green olive pizza.  Now I love them and can eat them any way.  If you don't have arugula pesto, any pesto would substitute.  But if you're overrun with arugula, try this pesto.  I got the pesto recipe from Farmer John's The Real Dirt on Vegetables.  It's a great cookbook I bought through my CSA back in Virginia, Blenheim Organic Gardens.
Hey guess what?  Store bought pie crust still.  One of these days . . . but no, first things first.  Since I've been reading Cooked by Michael Pollan with the HOMEGROWN book club I'm more interested in sourdough bread and kimchi than in pie crust.  This morning I start my sourdough starter, so in a week I'll be rolling in the dough . . .

Friday, August 9, 2013

Baked Eggplant Chip Pesto Pizza

Cheesy, crunchy, breaded eggplant slices on a pesto pizza crust spread with extra pesto and topped with shredded Italian and crumbled feta cheeses.

http://www.farmfreshfeasts.com/2013/08/baked-eggplant-chip-pesto-pizza.html
If you've been or known a picky eater, could you ever imagine that picky eater to say "this spaghetti sauce needs more cowbell some eggplant"?  
My kids were picky, or at least not game for any vegetable, when we first started getting a CSA farm share.  Ever since I figured out that I could take the farm share eggplant and puree it with other vegetables to make spaghetti sauce (my first ever posted-on-the-internet recipe, at Tasty Kitchen, is here) I haven't had eggplant the way I love to eat it--breaded and covered with cheese.  Since the kids will eat eggplant in spaghetti sauce, that's what we do with our farm share eggplant.  Period.

Until this blog happened along, which probably coincided with me thinking that, just this once, I'd like to eat eggplant as the star of its own show, not as a bit player in an ensemble.  I've been all about treating myself this summer, making foods that I want to eat, and this is another one of those.  It's my hope that you'll also benefit from my self-pampering.

This is the third time recently that I've posted a recipe-within-a-recipe, and I hope I'm not violating some sort of blogger laws or setting up some unrealistic expectations.  Just like you don't need to make pizza with your Sun Dried Tomato Pesto, nor do you need to use Kale Hummus in your Fattoush Dip, you don't need to make Baked Eggplant Chips the way I describe below in order to make Baked Eggplant Chip Pizza.  You can make them another way.  The first eggplant chip recipe I ever had was from my CSA in Virginia, Blenheim Organic Gardens, and you can find Becky's tasty eggplant chip recipe here at the Washington Post.

I wanted a breaded cheesy crunchy sort of eggplant chip, and I had a hunch, when I got a great coupon for Kraft Fresh Takes (not sponsored, I bought this because it was a good deal and I wanted to play), that instead of coating chicken or fish I could coat slices of summer vegetables.  I tried it with zucchini,  patty pan squash, and eggplant.

http://www.farmfreshfeasts.com/2013/08/baked-eggplant-chip-pesto-pizza.html


I got a little carried away.

With the leftover eggplant (because it's frequently about the leftovers around here) I decided to toss it onto a pizza.  This was a good call--the breaded eggplant slices retained their crunchy cheesy eggplant goodness.

Wednesday, August 7, 2013

Fattoush Dip with Kale Hummus

Subtitle:  A Fast Farm Share Dip Dinner

Freshly chopped summer produce and preserved vegetables layered over a bed of kale hummus and topped with pita chip croutons.

http://www.farmfreshfeasts.com/2013/08/fattoush-dip-with-kale-hummus.html

The other day I shared how I can or freeze summer produce to enjoy during the winter.  Today I'm sharing how I can take the fresh farm share bounty and make a fast supper (for one) or appetizer (for two) in minutes.

I've travelled across the middle of the US recently, and many non-highway roads I've been on have had farm stands.  These stands are selling tomatoes, melons, corn, peaches, cucumbers, squash--the bulk of the summer produce is ripe and ready from Michigan to Delaware (and probably other places, but I haven't been to them this week).

http://www.farmfreshfeasts.com/2013/08/fattoush-dip-with-kale-hummus.html
A CSA farm share haul from a few weeks back.
With all this ripe fresh goodness at your fingertips, making a quick and delicious dinner is easy.  I brought home the farm share box, realized we had plenty of leftovers for the kids to scrounge dinner, and decided to treat myself to a riff on my Five Layer Mediterranean Chicken Dip.  I'd first made that dip before cucumbers and tomatoes were in season, and I'd thought the concept (base of dip topped with goodies and eaten with pita chips) was a good one. Mine started with a base of Kale and Sumac Hummus (recipe below) but any hummus will do.  I also keep a few jarred vegetables on hand (olives and artichoke hearts) to add some layers of flavor to the fresh produce.
As an aside, in my Visual Recipe Index by Ingredient (a page on the bar above) I have a category for Veggies in Jars where I index my recipes that use artichokes and olives, as well as capers and sun dried tomatoes and probably something else.
All I needed to do was grab a cucumber, a banana pepper, a couple of tomatoes, and after a few minutes of chopping I had a fresh crunchy cool zingy dinner ready to go.  When I realized that I'd unwittingly combined many elements of Fattoush into an appetizer, I decided to call this Fattoush Dip with Kale Hummus.

Only one problem--I was at the end of the bag of pita chips.  So I quickly regrouped (I am a military spouse, after all, and plan F or U or B or R is my specialty), used the pita chip crumbs as croutons, and turned this into an appetizer eaten with a spoon.

http://www.farmfreshfeasts.com/2013/08/fattoush-dip-with-kale-hummus.html

Monday, August 5, 2013

Green Pork, Corn and Zucchini Enchiladas (Can you can? Yes, you can!)

Ground pork sautéed with zucchini and corn makes the filling for these green salsa verde enchiladas. Home-canned sauces enjoyed all year long.

http://www.farmfreshfeasts.com/2013/08/green-pork-corn-and-zucchini-enchiladas.html


Do you can?  I've made jam over the years, but I really need to give a shout out to Marisa of Food in Jars: Preserving in Small Batches Year-Round because a year ago, through her wonderful blog, she gave me permission to can 'just a little bit' of something without making a Big Production out of it.

Last summer, when my local grocery store was roasting fresh Hatch chilies in the parking lot and the farm share had tomatillos every single week, I decided to try my hand at canning salsa verde.  I first tried salsa verde the previous winter when I made tongue tacos from the cow in the freezer.  My family tolerated the tongue, but we all loved the salsa verde and I resolved to learn how to make it when the farm share tomatillos overwhelmed me appeared in the box.  I followed the Ball® Blue Book recipe, subbed the roasted Hatch chilies, and this was the result--six lovely jelly jars of salsa verde.

http://www.farmfreshfeasts.com/2013/08/green-pork-corn-and-zucchini-enchiladas.html
Since I had the canning pot up from the basement and hot water anyway, I figured I'd make some peach jam from peaches that had been hanging out in the freezer, awaiting a canning day and some pectin.


But what to make with it?  We haven't finished up the first cow, and most cows only have 1 tongue [not that we were pantingly eager to experience those tacos again].  We are loving enchiladas these days, so I figured an enchilada recipe would be a neat way to take my salsa verde for a test drive.  I found some ground pork marked down at the grocery store and grabbed a bag of zucchini out of the freezer.
Freezer?  Yes, I wrote this post up during the snowy winter, dreaming of temps above the single digits while sharing how I feed my family from our garden and CSA farm share all year 'round.  If you're overrun with zucchini this summer, shred some up--I love my food processor because it has a fine shred disc which is perfect for zucchini, carrots, or cheese.  I freeze bags of shredded zucchini flat in 1 cup portions.
But I digress . . .  where was I?  Oh, right. Ground pork, zucchini, and you know what else would be good stuffed into that tortilla?  Corn.  Grabbed some of that, too.  You'll notice that this enchilada recipe serves 6, but only uses 1/2 pound of meat.  We are omnivores, but I like to serve less meat and more veggies, so this is another way to stretch a pound of meat.  And tasty, too!

Friday, August 2, 2013

Sun Gold Tomato Pesto Pizza

A vegan, nut-, and gluten free Sun Gold cherry tomato pesto sauce that is great as an appetizer or dip, a pizza sauce, or pasta sauce.  It freezes well, too.

http://www.farmfreshfeasts.com/2013/08/sun-gold-tomato-pesto-pizza.html


One of the near-guarantees, if you're in a summer Community Supported Agriculture (CSA) or farm share subscription, is a lot of tomatoes.  Quite possibly more than you can cope with in a week.  This week, for example, I got four quarts of tomatoes.  Four!  I had a quart of cherry tomatoes, 2 quarts of slicing tomatoes, and a quart of heirloom tomatoes.  (And I'm the only human around who likes to eat raw tomatoes.)

http://www.farmfreshfeasts.com/2013/08/sun-gold-tomato-pesto-pizza.html
However, I'm not the only household member who's thrilled that Sun Gold season is upon us.
Some people like to gobble up cherry tomatoes like candy.  Others like their tomatoes cooked, never raw.  Still others grow into almost liking tomatoes.  I recall I first tried a summer tomato sandwich, as a non-raw-tomato-eating adult, thanks to a food writer at The Washington Post--her description of the flavors sounded so good that, even though I wasn't a fan of raw tomatoes, I toasted some bread, grabbed the mayo, salt and pepper, sliced a tomato from the garden and discovered a wonderful taste sensation.  That still remains my favorite way to enjoy tomatoes in the summertime.

What choice do I have other than to Deal With All these quarts of tomatoes?  Next week will bring a new box, and sooner or later my own tomatoes will ripen.  I've got to get these tomatoes put up.  
If you're curious, I slow-roasted most of the slicing tomatoes overnight, following Alanna's excellent tutorial, and I put up 4 half pints of heirloom tomato & cashew pesto in the freezer, then I gave a couple of slicers to my neighbor, and the pigs and I snacked on the rest of the cherry tomatoes.  I'm all set.  This week.  I'm lucky they'll just keep coming until frost.
Since I used primarily slicing tomatoes when I made and put up Heather's Fresh Tomato Pesto, I decided to use the Sun Gold cherry tomatoes and my kitchen scale to provide a metric weight-based recipe for this delicious sauce.  I noticed that I needed less oil for these juicy summer tomatoes than I needed for the late season tomatoes.  I threw the sauce on a pizza, so I could get this ever-so-seasonal post up for Friday Night Pizza Night. For real--the dishes are still in the sink, this recipe is that fresh!  You'll be reading it while I'm still cleaning up the mess and the kids are fighting over the leftovers.