Apr 30, 2007

JFI: Greens

Since childhood, my parents have strived and made me eat “Greens”. There was a time when I stayed away from palak, methi, and other green leafy vegetables because of their bitter taste. Mom used to make parathas and puris so that at least some vegetables went in my stomach. So, why did Mom try so much to make me eat these veggies? Here’s the answer:
Green vegetables are rich in Vitamin A and B. They improve your eye-sight and shield you from vision problems. Greens improve your immune system and increase your resistance against diseases. They are Vitamin K found in most greens helps blood coagulation. These are just some of the benefits of eating green vegetables.
As my entry for JFI, I am sending a vegetable that’s a beautiful medley to two of my favorite foods. Palak and Paneer join hands to create Palak Paneer.

Palak Paneer

1.2 large bunches of spinach
2.2 packets of fried paneer
3.2-3 green chillies
4.8-10 garlic cloves
5.3 tbsps oil
6.½ tsp cumin seeds
7.Salt to taste
8.1 tbsp lemon juice
9.4 tbsps fresh cream

1.Remove stems and wash spinach in running water. Blanch in salted boiling water for 2 minutes. Remove and hold under chilled water. Squeeze out excess water. Remove stems, wash, and roughly chop green chillies.
2.Grind spinach into a fine paste along with the green chillies.
3.Peel, wash, and chop garlic.
4.Heat oil in a pan. Add cumin seeds. When they change color, add garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required.
5.When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally, add fresh cream.
6.Serve hot.

Sending this as my entry for JFI: Greens. JFI has now completed one full year. Though I joined this event very late, I am quite hooked on to it. I find this event entertaining and challenging, yet very sacred at the same time.

Don’t forget to eat greens. After all, Popeye got all his power by eating spinach. Enjoy some funny cartoons:)

Related post: JFI Greens round-up

Apr 25, 2007

RCI: Tamil

Lakshmi has introduced RCI, a brand new blog event in which we can get to cook and learn cuisines from all over India. The very first cuisine in the list is one that is beloved to me – the Tamil cuisine.
Tamil cuisine conjures up beautiful memories in my heart. My best friend S is Tamil. We have been friends for over 10 years now and all these years, I have feasted on many delicious recipes cooked by her mom. S would always sigh on finding idlis, dosas, or lemon rice in her tiffin. You see, she used to eat these often. But, we would gladly exchange our tiffins with her. We would be happy when aunty invited us over for food. Never in my life, have I tasted such delicious sambhar, rasam, or dosas. I would freak out and forget how much I devoured. Forget all these yummy dishes; I have never tasted such aromatic coffee in my life. I don’t know what the South Indians add to the coffee, but it is simply amazing. I would patiently wait for the coffee filter to dip out the refreshing coffee. I have been a great fan of Tamil dishes for a long time now.

We keep having regular potlucks here, and the best thing about them is that you get to taste, learn, and know so many new recipes. In one such potluck, I got to taste the traditional Tamil Tamarind Rice and immediately fell in love with it. I loved the tangy taste of tamarind mixed into rice. Luckily, my hands fell upon a very informative book focusing on Tamil cuisine. “A taste of Madras” by Rani Kingman is a wonderful treasure of authentic Tamil recipes. The author starts off by explaining the significance of food in a Tamil household. In her words, “For Tamilians, food is closely related with many customs and beliefs. The kitchen in a Tamilian home, where the preparation and cooking begins, is considered pure and sacred. The cook, who has to wash thoroughly before she starts preparing the meals and may not be touched while cooking, is not permitted to taste any of the food during the course of preparation because it may become polluted.” Now, that’s not happening for someone like me. I keep tasting my dish to see how it is progressing (or digressing).

Tamarind Rice/Puli Satham

1.2 cups water
2.1 cup long grain white rice
3.Salt to taste
4.1 tbsp tamarind
5.2 dried red chillies
6.1 large onion
7.Oil for frying
8.1 tsp mustard seeds
9.½ to 1 tsp fenugreek seeds
10.1 tsp tomato paste
11.Handful of ground nuts

1.Cook the rice.
2.Infuse the tamarind in ¼ cup of hot water. Strain after 5 minutes and set the liquid to one side.
3.Halve the dried red chillies and discard the seeds. Peel the onion and cut into slices.

4.Heat ghee in a kadhai. Add sliced onions and fry till golden brown. Now, add mustard seeds. When they start to pop, add the dried red chillies, fenugreek seeds, groundnuts, tamarind juice, and tomato paste. Bring to a boil and gently stir into the cooked, drained rice.

(Boiling in process)

(A close up snap)

Green Peas with lovage seeds/ Nagapatinam Patani

This is the second recipe I am posting from the same book. Being always on the lookout for quick but different recipes, this recipe caught my eye. At first, I was clueless as to what are lovage seeds. A quick Google search revealed that they are none other than the lovely ajwain seeds. I was enchanted by the beautiful aroma of ajwain wafting through my kitchen. I am also sending this to Nupur as my entry for "N".

1.1 small onion
2.1 tsp garlic paste
3.1 tsp ginger paste
4.2 green chillies
5.2 cups green peas
6.1 tsp lovage seeds (ajwain seeds)
7.½ tsp ground coriander
8.Salt to taste

1.Peel and slice the onion. Deseed and chop the green chillies.
2.Heat ghee in a pan and fry the lovage seeds. Add the onion and fry till slightly golden. Add the ginger and garlic.
3.Next add the peas, ground coriander, salt, and 1 ½ tbsps water. Turn down to low heat and cook till peas are soft. Serve hot with chapattis and morru.

Spiced Buttermilk/Morru

Morru serves as a very refreshing drink and a perfect way to end your dinner. We gulped it down after our meal and soon had buttermilk moustaches:)

1.1 cup buttermilk
2.Oil for frying
3.½ tsp cumin seeds
4.Pinch of asafetida
5.Hint of turmeric
6.Salt to taste
7.2 cilantro leaves

1.Heat oil in a pan and add the cumin seeds. When they pop, add asafetida, turmeric, salt, and cilantro leaves. Cook for a minute or two. Pour the mixture into buttermilk.
2.Serve chilled.

Sending all these to Lakshmi for the RCI event. Thanks Laksmi for introducing this lovely event.

Apr 21, 2007

Moogacha bhaat (Moogambhaat) with Kalan

What do you do when something you have planned goes wrong? You create a dish of your own:)I had originally planned on making moong usal as my entry for “M”. But, I encountered two problems. I estimated that the moong will sprout within 24 hrs. This didn’t happen. They took two whole days to sprout. Secondly, while cooking them I pressure cooked them for 3 whistles. When I opened the utensil, I was disappointed to see that they had lost their green color and turned into a pulp. The most I could make using them would be moong juice or moong kheer:(I fretted and cursed myself for my stupidity. I thought and thought and created a dish of my own.

A few days back, my friend A had mentioned that Konkanis make a dish called “Moogambat”. I heard it as “Moogambhaat”. She had just told me the name of the dish and told me it’s a moong curry. I thought that it is a rice item made using moong curry. My friend later clarified that Moogambat is a ambat (sour) moong curry. This week, I had nothing remaining for my lunch. I was terribly hungry. I took a peek in the fridge and found some left-over rice and the flop moong. That’s when the idea struck me. Here’s what I did:

1.1 cup rice
2.1 tsp cumin seeds
3.Pinch of asafetida
4.3 green chillies, chopped fine
5.2 garlic cloves, chopped
6.1 cup sprouted moong
8.¼ tsp turmeric powder
9.¼ tsp red chilli powder
10.½ tsp garam masala powder
11.½ cup water

1.Cook the rice and the moong separately. Let the rice cool. Drain the water from the moong and preserve. Let’s refer to this as “Moong water”.
2.Heat oil in a pan. Add cumin seeds. After they splutter, add asafetida, green chillies, and garlic. Saute for some time. You can also add one sliced onion at this point.
3.Add the cooked moong. Mix well. Add salt, turmeric powder, red chilli powder, and garam masala. Mix and add ½ cup water.
4.Bring the gravy to a boil.
5.Add rice chunks to the gravy. Add small chunks and mix well.
6.Cook for 4-5 minutes. Moongambhaat is ready. Serve hot with Kalan.

Kalan is a spicy-tangy curry/soup made from moong water. I do not know the origin of this delicious curry, I only remember that it has been my favorite since childhood. My granny used to make this often when I used to visit her in the May vacation. I and my aunt used to fight over the garlic pieces floating in the curry.
Over the years, Mom regularly made this at home whenever she made mugachi usal. Yesterday, I jotted down the recipe while chatting with Mom. She as usual rushed through all the ingredients, whereas I kept telling her to dictate slowly:) This tasty curry should be devoured hot. It’s a great remedy for cold.


1.1 cup moong water from step 1 in making rice.
2.1 cup buttermilk
3.2 green chillies, chopped fine
4.1 garlic clove, chopped
5.Salt and sugar to taste
6.1 tsp ghee

1.Take the moong water. Let it cool completely.
2.Add buttermilk, salt, and sugar to the moong water. Mix well.
3.Pour this mixture in a pan and bring it to a boil. Remember to stir it continuously.
4.Heat ghee in another pan. Add cumin seeds. Once they splutter, add the green chillies and garlic. Saute for some time. Pour this mixture in the boiling curry.
5.Serve hot.

P had never tasted this soup before. Inadvertently, he had a mild cold. He simply loved the soup. The combo of Moogambhaat with Kalan tastes amazing. You can serve Kalan with plain rice too.
This goes as my entry for M to Nupur in the wonderful A-Z series.

Apr 19, 2007

AFAM - Apple

An apple a day keeps the doctor away. Yes, it’s true. Apple with its numerous health benefits should be a part of our daily diet. Apples are rich in Vitamin C, anti-oxidants, and fibre. Apples have played a major role in Science. Had Newton uncle not seen an apple falling down from a tree, he would have never discovered gravity. Oh wow, that’s rhyming:) Apples are also used as symbols. It’s a symbol of sin in the Holy Bible.

As my entry for AFAM-Apple, I chose something that I caught my eye while leafing through a book. There are times when hubby calls from office and tells me he’s very very hungry. At such times, I make the normal mediocre snacks such as pohe, upma, etc. This week I was bored of eating the same old stuff. I was longing to try something new. That’s when I found this fantastic recipe in a very famous Marathi cookbook. You may find this book in almost all Marathi books. This book is “Annapurna” by Mangala Barve. My Mom has a copy of this book and it’s so worn and torn from the heavy use that most of the pages have come off. Finding a single recipe is super difficult from the book. The book is divided into different sections such as rice, soups and salads, vegetables, party items, cakes and icing, desserts, and so on. The author has beautifully described all the important dishes in a Marathi household. This book is so famous and has been followed by so many generations that it’s a common wedding gift to the new bride. I did not carry this book while coming to the US. I had it sent to me through a friend coming here. Here’s the recipe for a yummy snack:

Safarchandachi Bhajji/ Apple Pakoras

1.2 cups all purpose flour
2.2 tsp baking powder
3.1 cup milk
4.2 tbsp sugar
5.1 egg
6.3-4 apples
7.¼ tsp cinnamon powder
8.¼ tsp salt

1.Mix the all purpose flour, salt, and sugar in a bowl.
2.Break the egg in the milk and beat well. Add all purpose flour in the egg-milk mix and mix thoroughly. Add the cinnamon powder and baking powder. Now, your batter is ready.
3.Peel the apple covering. Remove seeds. Cut into desired shape.
4.Dip the apple pieces in the batter.
5.Heat ghee in a pan. Fry the apple pieces till golden brown.

Hubby came home when my photo session was in progress. He tasted the bhajji and loved them. He even asked me what they were made of. I don’t know why he asked me this. They were distinctly tasting of apple and I had even placed two apples while taking the snaps:)

These bhajjis come over to you Maheshwari for the AFAM:Apple event.

Apr 14, 2007

Lima Beans with Brinjals

This vegetable holds a special meaning to me. My friend B with whom I stayed for 4 months after coming to the US had cooked this vegetable the day I landed here. After traveling for so many hours, crossing countries and time zones, this simple vegetable was the most comforting food for me. It suddenly took me back to India and I realized that I will always be close to my motherland whilst I was eating all the Indian food. Here’s the recipe:

For the masala
1.2 tbsp grated coconut
2.1 red chilli
3.1 tsp cumin seeds

For the gravy
1.1 large onion
2.2 medium tomatoes
3.2-3 brinjals
4.1 packet of frozen Lima Beans (Surti Papdi)
5.2 bay leaves
6.2-3 garlic cloves
7.1 tsp mustard seeds
8.Pinch of asafetida
9.¼ tsp red chilli powder
10.¼ tsp turmeric powder
11.½ tsp garam masala powder
12.Salt to taste

1.Heat a pan and roast grated coconut, red chilli, and cumin seeds till the coconut turn light brown. Grind this in the mixer.
2.Finely chop the tomatoes and onion. Roughly chop the brinjals. Defrost the lima beans.
3.Heat oil in a pan. Add the mustard seeds. Once they splutter, add asafetida and bay leaves. Next, add the garlic and onions. Saute till the onions turn golden brown.
4.Add the tomatoes and fry till the tomatoes are cooked. Add the turmeric powder, red chilli powder, and garam masala. Mix well. Saute for some time.
5.Add the brinjals, lima beans, the coconut masala, and salt to taste. Mix and fry for some time.
6.Add one cup of water. Boil the vegetables till they are cooked. Lima beans take quite some time for cooking.
7.Serve hot with chapattis.

Apr 11, 2007

Sampling the Lebanese cuisine

The title of this post could have very well been “In the quest for Bulgur”, because that’s what I did. Right after Meeta announced the theme for the month’s MM as Arabian Nights, I paid a visit to the local library. While majority of the Middle East food falls in the non-veg category, I was lucky to find a book that included some good vegetarian dishes. “Cooking the Lebanese Way” written by Suad Amari focuses on the Lebanese cuisine. The author starts off with an alluring description of the land and history of Lebanon. My Geography knowledge got a lift when I learned that Lebanon is the smallest country in the Middle East; it is about 30 miles wide and 135 miles long. Lebanon produces almost all of its food. The farmers cut flat fields out of the steep hillsides and mountain slopes. The Lebanese population contains a blend of Muslims and Christians. All festivals from Eid to Easter are celebrated in the company of friends, family, and food. Lebanese do most of their shopping in street markets called souks in Arabic. Different types of goods are grouped and sold in souks. There are different streets for spice sellers, perfume sellers, meat sellers, and vegetable and fruit sellers.

The writer then explains the different cooking utensils used in Lebanon. Colander, sieve, and slotted spoon are some common cooking utensils. After this, the author takes us straight to a Lebanese table, emphasizing that it is always crowded. A table is crowded with friends and family and also with a vast array of dishes. Dishes of all shapes, sizes, flavors, and aromas greet the guests. The writer then presents recipes grouped under lunch or dinner. After leafing through the book, I short-listed what I wanted to make for the event. I had first heard about Bulgur from Manasi’s blog. And then this book introduced me to yet another dish. I asked all my friends going for grocery shopping to fetch me some “Bulgur”. Absolutely no one had heard about this grain before and I had a jolly good time pronouncing it for everyone. No one could locate bulgur in any of the shops and my enquiries to the shop helpers yielded blank expressions. My joy knew no bound when hubby located bulgur in the “Mediterranean” section of Meijer.

Bulgur is one of the most popular foods in Lebanon. Here’s the recipe for a refreshing salad that is part of Lebanese cuisine.

Bulgur Salad/Tabbouleh

Ingredients (Serves 6-8)
1.2 cups bulgur
2.1 onion, finely chopped
3.4 large tomatoes, chopped
4.1 cup scallions, finely chopped
5.2 small cucumbers, peeled and finely chopped.
6.½ cup olive oil
7.6 tbsp lemon juice
8.1 tsp salt
9.½ tsp pepper
10.6 tbsp chopped fresh parsley
11.3 tbsp chopped fresh mint or 1 tbsp dried mint

1.Place bulgur in a colander and rinse under cold running water. I did not have a colander, so I simply washed the bulgur in a utensil. Press bulgur between your hands and remove excess water. Return bulgur to colander and let it drain over a bowl for one hour. Discard the drained water.
2.In a large mixing bowl, combine bulgur with all remaining ingredients.
3.Place mixture in a large serving bowl. Chill before serving.

This goes straight to Meeta’s table as an entry for the “Arabian Nights” MM. Meeta, thanks for hosting the MM with this wonderful theme!

Apr 5, 2007

Kadhai Vegetable served with a meme

Here are two facts about me:

A.I love spicy vegetables
B.I love colorful vegetables. I like to combine the green, orange, and white colors in my cooking.

One such vegetable that meets both the above criteria is Kadhai Vegetable. Again, a very authentic Punjabi dish, which is served in restaurants loaded with oil. This vegetable is a mix of many vegetables and spices. My dad had described this vegetable after his visit to Delhi. I used to envy him sitting at a dhaba, devouring all the parathas, lassi, and sabzis. It seems that the restaurant style vegetables, for which we pay 40 bucks or so, are available at much cheaper rates at these dabhas. Dad told me that a group of 4-5 people can have everything from a starter, main course, to dessert for a mere sum of 100 bucks. Moreover, all the vegetables are fresh and have a very different taste. Talking of dabhas, I remember the scene in the movie “Sarfarosh”. Where Aamir and his team of agents disguise and visit a dabha to catch the guns dealer. The fight that follows is amazing. I simply love that movie and can watch it N number of times. I love such patriotic movies with happy endings and beautiful songs. Mom shouts at me every time I watch the movie. I mean she also loves it, but she doesn’t understand how I don’t get tired of watching the same thing again and again.

I have not been fortunate to visit Delhi and sit on a deewan to savor these Punjabi dishes. So far, I have been content with eating out in restaurants. Here, in the US, getting authentic, decent Indian food is still difficult. I have been to some Indian joints where the only thing I found common with the Indian restaurants is that they both seem to use stale vegetables. Isn’t cooking at home so much better and easier? Plus, we get to watch the oil that goes into our food. And the thrill of experimenting:)

Coming back to the sabzi, I think it is named so as it is served in a kadhai:). No, a far more convincing reason is that you add kadhai spices such as coriander, cumin, red chilli, and black pepper. Yeah, the sabzi does require some time and effort in the kitchen, but drag your husband to help you and you are good to go. That’s what I did last time I made this sabzi and P murdered the cauliflower and smashed it ruthlessly. In his own words, “Maine unka namonishan mita diya” P is a great help in the kitchen, but he tends to get lazy and impatient at times, especially if his favorite movie is on the TV.

Here’s the recipe for Kadhai Vegetable, again from Sanjeev Kapoor’s “Simply Vegetarian”. My entry for “K” for Nupur’s A-Z series.

Kadhai Vegetables

1.10-12 French beans
2.2 medium sized carrots
3.2 medium sized capsicums
4.¼ medium sized cauliflower
5.3 large sized tomatoes
6.2 medium sized onions
7.¼ cup shelled green peas
8.3 red chillies (whole)
9.1 tbsp coriander seeds
10.1 tsp cumin seeds
11.12-15 cloves garlic
12.2 one inch pieces of ginger
13.3-4 green chillies
14.A few sprigs of fresh coriander leaves
15.4 tbsps oil
16.½ tsp turmeric powder
17.1 tbsp coriander powder
18.1 tsp red chilli powder
19.Salt to taste
20.1 tsp garam masala powder


1.String and wash French beans. Peel and wash carrots. Wash, halve, and deseed capsicums. Cut all the vegetables into ¼ th inch cubes. Separate cauliflower into small florets and wash. Wash tomatoes and chop roughly. Peel, wash, and slice onions. Wash and drain green peas. Remove stems and break red chillies into two.
2.Grind coarsely three of the red chillies with coriander and cumin seeds. Peel and wash ginger and garlic. Remove stems and wash green chillies. Clean, wash, and chop coriander leaves.
3.Grind half of the ginger with garlic and green chillies. Make julienne of the rest of the ginger.
4.Heat oil in a pan. Add the coarsely ground masala (coriander seeds, cumin seeds, and red chillies). Add sliced onions and sauté till golden brown.
5.Add ginger-garlic-green chilli paste and sauté for one minute. Add the vegetables except capsicums and tomatoes and stir. Cook covered on low heat till carrots are almost done. Sprinkle a little water if necessary.
6.Add turmeric powder, coriander powder, and red chilli powder. Stir continuously. Add tomatoes, salt, and half cup of water. Cook till the vegetables are cooked and water dries up.
7.Add capsicums and cook for 4-5 minutes on low heat. Sprinkle garam masala powder.
8.Serve hot garnished with ginger julienne and coriander leaves.

I have been tagged for a meme by a wonderful friend, who shares my name. Swapna has tagged me for the “Things I do daily” meme. Here’s what I do daily:

1.Get up early like an obedient wife and make chapattis for hubby’s lunch box. Also, make his breakfast and coffee.
2.In the evening, I change my avatar and become not so humble and obedient. I nag and pester and shout at him to keep his shoes, clothes, bag, and jacket in the right place.
3.Miss and think about my parents every single day.
4.Thank God for making me smart, beautiful, intelligent, kind..oops, I ran out of lies:). No, but I do thank God for making me physically fit.
5.Admire nature from my balcony in whichever form I can – be it the setting sun, the chirping birds, the beautiful trees, the howling wind. After all, “What is life if full of care, you have no time to stand and stare”:)
6.Check my blog a dozen times. I think that’s the only reason why the visitor count increases:). Sometimes, feel proud of my blog and feel great when I receive wonderful comments. I do a daily blog patrolling too.
7.Scratch my head to come up with some good dishes for all the blog events.
8.Watch TV, read, cook.
9.Fight with hubby, and then make up. Tease and trouble him, he does the same to me.
10.And last, but not the least, SMILE:). That’s what I do every single day.

Thanks a lot Swapna for tagging me! I enjoyed writing this meme. I am tagging Nupur, Manasi, and Richa for this meme. I hope you girls continue it.

Apr 1, 2007

Simply savory - Tomato Koshimbir

Before I start blabbering, a small announcement. I will be going to India for a month long trip and will be off blogging. Anyways, I will be visiting all your blogs to see what’s cooking in your kitchens:)
When “Tomatoes” was declared as the ingredient for this month’s JFI, I thought of all the dishes I could cook. I wanted to cook something exotic for this event, but I was busy and could not come up with something exquisite. Anyways, I finally thought that I wouldn’t be sending any entry for the event. I was sulking yesterday, and today was even worst. That’s when I remembered taking some snaps. For JFI, I am presenting a very simple recipe that is ready in 10 mins. Mom used to make this often as a replacement for sabzi. This would normally happen when she was running late in preparing dinner.

I don’t know what Koshimbir really means, but I think it is a salad to which you add tadka. You can make koshimir using any combination of veggies. We usually made tomato or cucumber koshimbir. This koshimbir tastes great with chapattis or rice. Here’s what you will need:

1.1 tomato
2.1 onion
3.½ cup crushed groundnuts
4.¼ tsp red chilli powder
5.Salt and sugar to taste
7.½ tsp mustard seeds
8.Pinch of asafetida
9.¼ tsp turmeric powder
10.¼ tsp lime juice

1.Finely chop the onion and tomatoes. Combine them in a bowl.
2.Add crushed groundnuts, red chilli powder, salt, and sugar to the tomato-onion mix. Mix well.
3.Heat oil in a pan. Add the mustard seeds. When they crackle, add asafetida and turmeric powder. Pour this to the tomato-onion mixture. Add lime juice and mix well.
4.You can also add chopped coriander leaves to enhance the taste.

This is my entry for JFI: Tomatoes hosted by RP of My Workshop.

Safety moment in my kitchen

Yeah, I know I am late. And I hope that Jyothsna accepts my late entry. Here are a few tips for general safety in the kitchen:
1.Do not lift the lid of the cooker immediately after the whistles. Let the pressure subside for 15 minutes. Always remove the whistle and then take off the lid.
2.Do not keep hot pans in the sink and start the tap. The steam may hurt your hands.
3.Don’t be careless while using knives and forks. Don’t keep them on beds, sofas, or chairs. You know what will happen if you do:)
4.Check that your fire alarm is working fine.
5.Use gloves while cleaning the cooking range. Harmful chemicals in the cleaning soap may hurt your palms.
6.If you are done with frying, be extra attentive to switch off the gas. My friend’s kitchen caught a fire as she forgot to turn off the gas after frying.
7.Double-check to see if you have turned “On” the right stove. In US, we have the concept of “Front” and “Rear”. Often, it is confusing to know which gas is on.
8.Always use your baking gloves while removing anything from oven.
9.Unplug electrical appliances after use.
10.Clean up your kitchen if you happen to break some glass.
Wish you all happy and safe cooking!

To all those who believed that I was going to India, WISH YOU A HAPPY FOOL'S DAY!:)