My Sister's Deli A Woodland Park Gem

 woodland Park is a beautiful suburb of Paterson ,New Jersey.it has a woodsy , almost upstate new Yoro Vibe thanks to it being located onGareett Mountain.  The area is loaded with all sorts of great eateries 

ONe of these is My Sister's Deli owned by Dorotea and Maria. This is more of a quick place to have a good  hot or cold lunch.You CNA sit and enjoy a sandwich or a hot meal with the kids. Granted the menu shortens on the weekend and you can;t get their tasty soups but the sandwiches make up for it

There are so many choices to choose from along with having customized sandwiches - which I ordered. It's big on paninis and sandwiches filled with fresh mozzarella ,tomatoes and cold cuts. You can get hot or cold of the first and they would feed two people. My sister's Deli also has a wide range of breakfast sandwiches featuring pork roll and cheese along with a wide array of omelets.

I ordered a custom sandwich of grilled chicken and tomato on a Kaiser roll. The chicken was so juicy that it deliciously soaked through the roll, amping up the flavor. The chicken was cut into bits which gave each piece a grilled crispiness. It was perfection. I could have ordered fries or onion rings with it but the sandwich itself was more than enough.I definitely will come back for a second time and many to try their chicken nuggets along with bringing home one of their many flavors of homemade muffins.

My Sister's deli is a great place to get any kind of sandwich  or meal hot ro cold. Head to the beautiful Garrett Mountain to eat here. It's worth the trip.

My Sister's Deli is located at 150 Rifle Camp Road, woodland Park ,NJ. You can reach it either by taking Route 80 west to Rifl e Camp Road or Route 46 West via Rifle Camp Road.

The French Influence

It's hard not to think of the french on the Fourth of July.after all they supported us during hte American Revolution and gave is their best the Marquise  de Lafayette to help fight the war. Yet it's their cuisine that's had a lasting mark on the American table.

Our founding fathers from Ben Franklin to Thomas Jefferson spent time in the country namely Paris. Franklin was a notorious oenophile and had many good french vintages in his Passy home outside of Paris. Tom Jefferson was a farmer at heart and brought a variety of plants to cultivate here on his Virginia estate. He also had a French chef and made sure that Gallic fare was served during White House banquets. He introduced crepes, French fries (orignally Belgian but adopred by the French), meringues, ice cream and macaroons.By 1824 la cuisine francaise  or haute cuisine was de rigeur in the better kitchens. During America's Gilded Age  the wealthy would bring their chefs to Paris to pick up recipes and tips. They brought home such dishes as Hollandaise sauce,potatoes Lyonnaise ,omelettes souffle';s bisques and sweetbreads. it wasn't unusual to see omelets being served in South Carolina buffets or have a Mississippi paddle wheeler cooking up potatoes Lyonnaise for hungry gamblers.

We still adoreFrench cooking. Croissants are part of our lives, being sold everywhere from Dunkin Donuts to fancy patisseries. Macarons are such a part of our dessert table, being a standard now at brunches and showers. Then there are those frothy  sweet bites meringues which are fun to make. Brioche, once hard to get is everywhere. There are brioche hamburger buns and even bread companies like Sara Lee are selling brioche loaves.Of course there is Cajun  cooking coming from the Acadian area of Nova Scotia. These were from the French Canadians who were displaced after the French and Indian War and settled in Lousiana. then French owned. Cajun cooking has influenced many cooking emthods. They'r e big on barbecuing and injecting eats with liquod for fall off the bone tenderness. This was also the cuisine that gave us mirepoix or the holy trinity of Cajun cooking, bell peppers, onions and celery. Thanks to its' marriage with African cooking and ingredients its' give the Amercan table gumbo and boudin, a sausage made with sausage onion and green pepper.

The French have long been a facvtor in the American experiment. However it's their cooking that is a big part of our lives. It has been a strong influence for over three centuries.

The Movable Kitchen

 August is the month for getting away. That means packing up everything, from bathing suits to blankets to even blenders for a week or two away. Yet what do you bring? What stays at home? That's the question.

Regular contributor and cookbook author Ali Slagle created a guide for those cooking away from home in yesterday's New York Times Food section. Why shoould you cook in your rental as opposed to enjoying the local restaurants and treats? Because it's economical and soothing to enjoy familiar recipes. As with packing she advises, plan ahead and stay flexible. Start by listing everyone's allergies and what they're excited about eating. You will have to work with what's in the rental kitchen (unless you bring some of your own gear).Also keep lunch and dinner ideas simple. Choose dishes that use pantry staples that use basic tools.Please bing your knives because you're familiar with them.Ones you find in rental kitchens are usually dull and hard to handle if you're not used to them. It will also make chopping much easier.Of course take advatnage of local markets. There are usually some great nearby farms where you can not only get veggies and fruit in season, but fresh baked breads and treats along with honey and even freshly laid eggs.Seafood markets are a must if you heading to the shore. You can always pick up a a few good lobsters or at least and freshly made  clam chowder.

Again simplicity is the key here. Don;t bring four kinds of herbs when you can use the one that everyone in the family likes. Lean on ingredients you and the family like.Cook hamburgers if they're into them. If they want potato chips and dip for a nightly snack, then buy them. Also buy what looks good. Basics like bread, grains and eggs are essential and should be bought fresh They'll also perk up leftovers. Ms. Slagle also recommends not starting at zero. Chop veggies and fruits at home along with marinating proteins (these can be carried in a cooler) Make dressing ahead of time to bring down with you. Another point before you leave clean out your  rental's fridge  . Make kitchen sink salads where everything isused up or omelets using leftiovers meats and cheeses. Try tofu scrambles or  loaded. pizzas or flatbreads. It has to be as empty as it was when you arrived. The article also has two recipes , one for smashed zucchini with chickpeas and peanuts. and turkey burgers. The first is a fiery mix of beans, nuts and veggies, spiked with jalapeno and spices like  sumac and coriander. The turkey burgers are easy , with ground meat and onion for flavor. Have a fixings bar set up so everyone can put on them what they like.

It's the season to rent a nice water front or mountainside house.The living is easy and so should be the cooking. Plan ahead for a week of simple  and delicious cooking.

Overbuying

The pandemic has made us all hoarders. Now it seems we buy much more than we need. The result? More wasted food. Can we break this newly acquired habit? Or will it be a new part of our lives?

That's the question many home chefs are asking themselves. I find myself wondering why I bought what I did.  It  eventually gets left  for the wildlife that frequent my backyard. It seems I've been over buying all sorts of things, from soda to produce, from snacks to sides.It stems from a few months ago when shopping trips were limited and we had to buy in bulk. Thanks to this mentality I now have twenty-four packs of Pepsi in my hallway. Yes, they were bargains with buy two, get the third free at my Stop & Shop, but now realizing I'll have them til September. The same for snacks. I've had to get rid of everything from pretzels to half eaten bags of tortilla chips. Then there's the Well Yes soups which we loved but now deem too much . I overbought them and we're stuck with four or five cans. There is cherries that are drying out too quickly along with peaches and oranges that are greening with mold. These will also have to be chucked. You can't save rotten fruit.

Like everyone else around the world, I have to again rethink how I shop. I can see multiple buying essentials such as oatmeal and milk. Those are everyday foodstuffs that are eaten almost daily. Buying two or three containers of each is a good idea. They won't go bad either. As for produce. that depends on if you cook fresh or not. It may be tempting to buy those on sale chicken breasts or skirt steaks but ask yourself if you will use them. You could put them in the freezer however that's probably still full of the frozen veggies you bought in March.Maybe get one package, especially if you're not planning on using it right away. As far as fruits and veggies,again don't overbuy unless you're planning on making sauce with tomatoes. A big bag of baby spinach isn't really necessary for a salad. You'll only use half. Get the smaller bag instead. If you do buy the bigger bags plan other dishes such as using spinach and other greens for omelets or curries. Don't buy a huge bag of peaches or nectarines. These spoil quickly. Only take home two or three of them. Select a small bag of cherries if you want them. A bigger bag may mean ignored ones that can rot and dry out.

Once again, it's time to readjust our shopping habits. It's cutting back and cutting down. It means  not wasting food and buying what you need.

From Meat To Meatless

Many people want to go vegan or at least vegetarian but can't.It can be kind of daunting giving up the meats they love for -soy.What starts out as a noble dream to save animals and help the earth goes flat when faves such as bacon and chicken wings have to go. The best bet is to ease into the lifestyle. Don't go cold turkey when you're craving turkey.

The first step is to test yourself. Try a day or two without any red meat.This will be hard for hamburger and steak lovers. Think chicken and veggie burgers. If that works then eliminate poultry as the second part of the journey to go meatless.Some people become pescetarians - only eating fish and seafood. They still get protein but it's all from the sea  - not the land. They can still eat eggs and dairy so the diet is more of a Mediterranean. It is healthier however but can be a bit costly, thanks to the market price of some fish and crustaceans. If that's the case, then have fish twice a month or look for specials.The diet has many benefits.such as maintaining good heart health.Another perk in an all fish diet is that is staves off macular deterioration, a degenerative eye disease.It can also strengthen lungs and prevent Alzheimer's disease.Pescetarians also enjoy healthy hair skin and nails too as a bonus benefit.

Once you've eliminated most of the meats, it's now easier to wean yourself off fish. Remember that vegetarian and vegan are two slightly different practices. Vegetarianism allows for dairy and eggs, veganism doesn't. If being a vegan sounds too severe for now, than try the other. Many have a hard time giving up omelets and eggs sunny side up. Then there's the ice cream dilemma. You  do have to acquire a taste for soy and coconut milk ice cream.It's delicious but doesn't have the lush mouth feel of the real deal.Again make it a slow transition. Some vegans went the vegetarian route before completely shunning animal products. Luckily , many stores such as Stop & Shop and Acme have a wide range of vegan and vegetarian products. The most popular and varied meatless brands are Morningstar Farms and Gardein. These are my go tos for creating a wholesome and filling no meat meal.Morningstar Farms has soy beef crumbles which I use in my chili and Bolognese sauce. Their chicken strips are the backbone of my chicken mole. I've just discovered Gardein's soy Fish fillets and they're remiiscent of Mrs. Paul's. I look forward to trying their faux crab cakes.

You can go from a meat filled diet to a meat free one. It's just doing it in steps and ending at veganism. Along the way , you find new dishes and recipes that are good for you and good tasting. You'll forget aoo about meat once you do.

Snow Planning

Snow has a way of changing a home chef's plans.What was going to be a day of baking and decorating turned out to be a day of food shopping. Now, instead of testing doneness, it 's planning on what to make for a day in.

That's the problem with weather - any kind during any time of the year. Winter can be the most challenging. I thought I was going to spend the day filling cupcake papers with spice cake batter and melting chocolate for glaze. Instead, I was trolling the aisles of my local Stop & Shop looking for ingredients for two to three days worth of meals.Unfortunately,  there was not much to choose from. People panic when they hear the word snow and dreary news forecasts don't help the matter any. The store was lucky it still had the basics, eggs, milk and bread on the shelves.Home chefs  may still get these basics, but not necessarily what they want or usually buy. Settle for what's left over. If there's no white bread, then choose whole wheat or rye. Rolls and bagels can even stand in for the regular loaf. The family may even like the change.As for eggs., many love the white kind but the brown is just as good.If there are no eggs left, then buy the egg substitutes, They work for omelets  and, scrambled  recipes along with being OK for many recipes.If the store is out of milk, think evaporated. It's a little thicker than regular milk, resembling cream but it still can be used in coffee and tea.

Ironically, it's freezers that can be a home chef's best friend. If you want to have a varied diet during bad weather, then it pays to stock up. Chopped meat is always a good buy because it's versatile. It can be made into everything from hamburgers to chili.Also, buy hot dogs and chicken nuggets for the kids. They'll either be bored and whiny from staying in all day or super hungry from being outside all day.Have steaks and chops for the older kids to enjoy. Pantries should also filled to anticipate days in. Make sure there is plenty of versatile ingredients such as rice and pasta. Rice can go both savory and sweet.Use it for a nice side with chicken breasts or stir fries or as the next.base for a creamy, raisin studded pudding. As for the pasta store several different types. Make a pastina soup one day and a penne or spaghetti the next.Another must have are soup mixes. These feed a large crowd along with having a lot left over for the next day. They also have a more homemade taste than the canned kind, although these are good to have too , for an instant lunch. Baking ingredients are a must too. Nothing keeps the kids occupied than baking cookies or frosting cupcakes. Homemade cake is a nice end to a hearty meal too on a blustery night.

These are the days when there's always a threat of snow. Make sure the kitchen, freezer and pantry are well stocked to anticipate several days indoors. It'll save from experiencing any shortages later on.

A Fun Snowy Day In The Kitchen

A snowy day means a lot of fun to kids. It's a day out sledding down hills and making snow angels.It also can be a fun day inside, teaching the kids how to make everything from haute cuisine to fast food favorites.

Before you do anything, make sure you have all the ingredients. It's no fun running out of milk or flour and either braving the weather to go to the store or heading over to the neighbors with an empty measuring cup.If you're making any kind of dough, then have a five-pound sack of flour. Also have other essentials on hand too. Get extra eggs, cheese and tomatoes. Make sure the pantry is stocked with pizza and tomato sauces along with packets of easy to make sauces such as Hollandaise. Also, make sure you have enough milk. You'll need it for both cooking and making hot chocolate. The cooking fun can start with breakfast. French toast is an easy cook and can be made with any kind of bread, from challah  for a rich , chewy slice or whole wheat for a somewhat healthy start the day nosh. Older kids can even make it themselves. Younger home chefs can learn how to make maple butter - an easy mix of maple syrup and butter. You can add pumpkin pie spice for a zippier flavor. Kids can have fun with making omelets, adding favorites such as pepperoni and cheese for added taste.Breakfast sandwiches are also fun and kids can have a ball creating their own combos.

For the more sophisticated little gourmands, introduce them to Eggs Benedict This can be made not only for breakfast but also for lunch and even dinner.Again it's an easy cook that even six year olds can do. Depending upon their skill level, they can toast the Engish muffins or poach the eggs. Packaged Hollandaise sauce is a cinch to make.It's just adding melted butter and then stirring until well mixed. Those English muffins can also make neat pizzas too. Who doesn't love a personalized pizza dripping with tangy sauce and gooey ,mozzarella cheese. Load on your favorite toppings, from black olives to mushrooms to even salami. Stock up on several packages of English muffins because no one can stop at just one mini pie. For a more of a challenge, try tacos Kids not only love eating these , they also love making these as well. Again they can learn safe chopping techniques as they cut up the tomatoes and lettuce to cooking the meat fillings. Other fun Mexican  style treats are guacamole and salsa which again any baby novice chef can whip up. A snowy day also calls for spaghetti and meatballs. They're easy to make, especially the meatballs. It's the perfect time to introduce them to family recipes along with the enjoyment of making a satisfying meal.

A snowy day means fun , especially in the kitchen, Show the kids how to make favorite recipes to while away the hours. They'll enjoy not only cooking but making delicious dishes too.

Your Easter Checklist

This is the week to go shopping for your  big holiday meal. It's a chance to decide what you'll have on Easter and what will work for your Easter Sunday brunch , lunch or dinner. Shop early  - you 'll appreciate it later on in a busy week.

As every home chef knows list making is crucial when planning any get together. Write down who's invited with a star or two next to people who have allergies or dietary restrictions. It'll make shopping easier. The second part is planning. Do you want a buffet brunch or a sit down dinner? If you're thinking about brunch, or you want to make a variety of  omelets or create a breakfast strata or casserole. Do you want to go  full out and include French toast or bunny pancakes for the kids?If that's the case  then you can start buying the  eggs  now. The bread can be bought the day before.If you're thinking about a sit down dinner then you can shop for  the ham or lamb now and freeze it. if Baked beans usually go with ham. This is the time to buy them  along with frozen dinner rolls and any canned veggies.It's also good to buy those aluminum roasting and baking pans too. It saves on washing after as well as expanding your arsenal of pans.. Grocery stores are also having pre Easter sales on Easter themed paper tablecloths and napkins.Snap these up too before they 're gone.

 Since Easter is a big baking holiday map out what you want to bake.If you're planning on making the classic Southern Italian wheat pie, then you're going to need wheat berries along with ricotta. The first is kind of hard to come by, You may have to go to a specialty grocery like whole Foods to buy them. If you're thinking about making a specialty cake, a rabbit , carrot or egg shaped one, then you will have to go to a store like Target or K-Mart for molds.Cakes for this holiday are usually plain chocolate or vanilla ones, with the occasional lemon or vanilla. What makes them special is the elaborate decoration. There's the question of homemade or canned icing. If you;re planning on homemade buttercream, then make sure you have enough butter sticks on hand. The same goes for cream cheese icing too Buy the sticks now and st\ash in the fridge. Home bakers can also do just as well with canned icing, Just make sure you have enough if you're making a large cake. Lamb and bunny cakes are the most popular ones at this time and they require a lot of flaked coconut to get that "fuzzy" look.Also make sure you have decorations like jelly beans, Peeps and chocolate eggs for cupcakes - and for after dinner nibbling too.

Now is the time to make the shopping lists and head to the store. Be prepared for all that cooking and baking. It'll make your Easter meal, whether , brunch ,lunch or dinner that much more easier.

Viva La France Toujours

Our hearts go out to the Parisians and the French who  experienced those atrocious attacks of vile barbarism. It is a shame that the city and country of good food, where haute cuisine originated will have this scar for a long long time. Let's celebrate the dishes and treats of the City of Light. They are magnifique and what the city should be known for.

One favorite is the croque monsieur , that heavenly cheese sandwich.This is one if my all time favorite dishes to make..It's taking ham and Gruyere and drying it in butter. There should be a dash of mustard added for color and bite and it can be served with a béchamel sauce. A croque madam is one served with an egg on top and tomato can also be added for a croque provencale. Another Parisian favorite is steak Diane with pomme frites..These are a snap to make, with pan cooked steak with a cognac,tomato and shallot sauce.The sauce was originally meant for venison and wild game and named after the goddess of hunting , Diana.Pomme frites are French fries which can easily be made with Idaho potatoes. Cut  the potatoes into two to three inch sticks with a 1/2 inch width. Be warned, once you start frying these , you'll be snitching them  as they drain on a paper towel.The omelet is quintessentially French, having being created in the capital city in the 1600s. Originally called an aumelette, it has been a staple of French cookbooks for four centuries.The perfect one is made with three eggs and lots of butter (NO margarine, please). The eggs should be whisked into a smooth glossy liquid and then slowly poured into a hot buttered pan. As soon as the egg mix starts solidifying,, tilt the pan and coax it into a roll. Brush with melted butter for a nice glossy finish and decorate with fleur de sel and chives.

French pastries are another great gift to the culinary world. Croissants are true Parisian specialty, originally coming from Vienna with baker August Zang in 1839 . They were first called kipferl and later croissant by the  city that embraced them. In twenty years times, they were a breakfast staple. Even the famed English writer, Charles Dickens,  wrote about it in his periodical, All The Year Round. A variation of the croissant is pain au chocolat, a yummy, layered squared filled with bitter chocolate.There is also the almond croissant , stuffed with a buttery, crunchy almond paste, and again the taste is sheer heaven. Cream puffs, or profiteroles are another lovely treat,made with the slightly complicated choux pastry and filled with cream. These are topped off with melted dark chocolate and made into a tower called croquenbuche, translated as crunch in mouth. Eclairs are another must when in Paris. These are not those soggy ones American bakeries sell, but light , crisp choux pastry fingers filled with whipped cream or vanilla pastry crème and topped with a generous coating of melted semisweet chocolate. Patisseries also sell mille feulle,a thousand leaves, a crunchy  creamy layered pastry , perfect with the French coffee, café au lait

Vive le France! Vive Paris! Its ' people and food will shine through these dark days ! They have in the past, they will again! Salut!

Gourmet Goodies For Mother's Day

Tomorrow is the day when all mothers across the US should expect to be served with a special meal.It could be breakfast, brunch , lunch or dinner.Most kids (and hubbies) wind up making the same old stuff.Don't !!!A unique lady deserves something unique.It's time to put a dash of gourmet in those Mother's Day meals. Most moms wake up to a breakfast of pancakes ,a few pieces of bacon and a somewhat scrambled egg.Instead of the ordinary make it special.Start the morning off with crepes or blintzes stuffed with fresh cut fruit and if you can clotted cream( you can also try fresh whipped cream which is a snap to make ).Eggs deserve a decadent turn with Eggs Benedict.You can make it even easier by buying a packet of Hollandaise sauce mix.For variety, sub in spinach or crab meat for the Canadian bacon.If you're going more for a brunch vibe, start off with a mimosa.This is simple blend of champagne and orange juice. Then think a delicate omelet with minced ham or crumbled bacon added.As a dessert try a waffle cake made with two or three waffles,layered together with a tart apricot or nectarine conserve .Add a puff of whip cream and some fresh flowers on top.Another treat is an assortment of bagels or croissants with different spreads from a savory herbed butter to a berry infused cream cheese . Both lunch and dinner can be just as fancy and even exotic.Since the weather is gorgeous and balmy, think barbecue.However don't make it a dad- centric one with steaks and burgers.(unless mom is a true carnivore). Think chicken or shrimp on skewers intermingled with pepper and onion chunks along with grape or cherry tomatoes.Serve with a spiced rice or couscous..Seared chicken breast or tuna are other choices.Make a coconut marinade for the poultry and for the fish , a mix of fresh orange juice soy sauce and garlic.Another idea is a salad of grilled vegetables. Start with a base of spinach or Spring greens, then add grilled asparagus, eggplant, onions , corn niblets and tomatoes.Add a light vinaigrette as a dressing. Of course nothing beats a cheese platter with a variety of savory cheeses and crackers. Mix Brie with blue ,along with slices of cheddar and pepper Jack. Have extras like grape tomatoes and gherkins too to nibble on.Pasta is an another easy meal to fix.Try a light sauce,with chicken and lemon or a medley of veggies and garlic infused olive oil instead of the usual heavy tomato sauces. Mother's Day should be full of special treats .Make mom a gourmet meal she 'll be proud of and enjoy .Wow her with the best foods and dishes available.

Rochelle Park Diner Hometown Goodness

New jErsey has it's fair share of diners.Almost every town has signature one, usually big and flashy bathed in neon and serving fancy platters of all sorts f foods.the Rochelle Park Diner is it's town signature eatery but it's really the antithesis of one.It is small with a limited menu yet the food is four star quality good. The one thing that stands out is it's size.Unlike other diners that seem to have wings, the Rochelle Park is cozy L shaped place with an old fashioned counter.The decor is just plain charming with cute utensil printed wall paper and old-fashioned tile mosaics everywhere. Again, unlike it's fellow diners across the state,it has a small menu.There are no exotic burgers offered or a huge array of elaborate appetizers.It serves two soups daily ,a mouth watering Manhattan clam chowder and the soup of the day.There's not a lot of choice which is good.It's how diners used to be and sadly aren't anymore. The Rochelle Park diner does have some gems.There is the Eggs Benedict amongst the omelets along with pastrami and eggs.The omelets themlseves are straightforward. With just one extra added. There are some simple salads, that can any addition from steak to salmon added or they can be eaten just plain. sandwiches range from the classic such as The Happy Waitress to the trendy like the Athenian panini.The diner serves excellent pastas.Their linguine is exactly like homemade with a rich marinara sauce while their eggplant parmesan is nicely breaded and fried to a chewy crisp.They offer desserts such as brownies and puddings to finish off the meal. New jersey has some good diners however if you want a cute,quiet place then try the one in Rochelle Park.It has excellent food served in a cozy setting.It 's a great getaway fora summer meal .

Dessert Bacon and Eggs????

There's a new trend right now with restaurant owners and chefs. It's taking breakfast ingredients and serving them up for dessert. The New York Times dedicated an entire article to it in their food section yesterday. There were even recipes .

I don't know about you but having a cup cake iced with frosting made from bacon fat is not my cup of tea. Yet there was a recipe for it , in Wednesday's Times. Bacon is good with eggs, (naturally) and on spinach salad. It's the right accompaniment for a cheeseburger or even criss crossing the top of a meatloaf. It just wasn't meant for dessert. I can understand dipping it in maple syrup with pancakes if you're into the whole sweet salty thing. There's also the comeback of the sweet omelet. Jam omelets are nothing new. I used to make them as a young cook but they weren't really popular in my house. Chef's take the leftover egg batter from French toast and cook it up. French toast itself can be an excellent dessert if served with fresh fruit and maybe a light syrup. That's about it.

Not to be left out cereals too are being mashed and crunched to be made into little cakes or the crust for pies. One recipe calls for the left over milk from a cereal bowl . Somehow I think I'll just stick with a Rice Krispies treat and a cup of tea for after dinner.

OK< foodies, let's hear your opinions. What do you think of this trend? Do you want a bacon and strawberry souffle to top off your meals. Or a chocolate chip omelet served over oatmeal toast?

Sound off here.