Showing posts with label Salads. Show all posts
Cucumber and Onions with Trivia Bits
Many gardeners have a surplus of cucumbers now and this recipe is an easy tasty way to utilize them. The sweet and sour thing going on in it is so good and we enjoy eating it all summer long.
I’m crazy about cucumber and onion salad but don’t like the high amount of sugar it generally takes to make it. This is my solution to that and I’ve been making it this way for years. Bill likes it topped with tomato wedges just before serving.
Here are some interesting cucumber tips and trivia:
- Cucumbers are natural diuretics used to help lose weight!
- Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won't leave streaks and won't harm you fingers or fingernails while you clean.
- Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!
- Anyone allergic to pollen or aspirin should avoid eating cucumbers. They can cause an unpleasant mouth itch.
- Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
- Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.
- Soak slicing cucumbers in salt water before slicing to suck some of the moisture out of the cucumber. Sliced cucumbers leak water when sliced.
- In Roman times, the Emperor Tiberius grew cucumbers in carts, and had his slaves wheel them around to catch the sun.
- Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.
- Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!
- General Ulysses S. Grant was said to have been extremely fond of cucumbers. General Horace Porter remarked in an article, 'Campaigning with Grant', the General "often made his entire meal upon a sliced cucumber and a cup of coffee."
- Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
- Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!
Can’t stop at 13 so, believe it or not:
- There is actually a mining community called “Cucumber” in Southern West Virginia. As of the 2010 census, it had a population of 94. It’s the only community in the U.S. with that name.
I can’t vouch for all of the above ~ I just know that sometimes the most ordinary recipes are the best and this recipe lives up to that. While making supper, I’ve been known to devour a good amount of this before it even makes it to the table. It’s all about the crisp cool cucumbers, the sweet Vidalia onions, the spicy pepper and the biting taste of the vinegar. It’s a delicious, simple summer salad!
Now for the recipe:
Cucumber and Onion Salad Sugar-free
Ingredients:
2 cucumbers, peeled and sliced thin
2 Vidalia onions, sliced thin
1 garlic clove, finely minced
1 cup white vinegar
1 cup water
½ cup Splenda
Salt, to taste
2 teaspoons McCormick’s Seasoned Pepper Blend
Method:
In a non-metallic bowl, combine cucumbers, onions and garlic.
Add remaining ingredients and stir well.
Cover and refrigerate for at least an hour.
It’s great!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Summer Spaghetti Salad
Is a family reunion on your horizon? How about a cook-out with friends or a company picnic? If so, spaghetti salad is just the right dish for a hot summer day to fill up those bellies!
There are so many variations of spaghetti salad that is usually served cold but can be served hot as well. You can add your favorite variety of vegetables to satisfy your tastes. I use thin spaghetti but, you can replace it with linguine, vermicelli or the pasta of your choosing; just cook it until al dente.
It is a refreshing salad due to the fresh crunchy brilliantly colored vegetables. This dish will be eye candy and disappear fast. It’s great for any get together because, not only can it be made ahead; it is mayonnaise free to avoid spoiling in this hot weather.
This is a scrumptious go-to dish to satiate your hunger quickly ~ actually; I can make a meal of just this mouthwatering piquant salad!
Summer Spaghetti Salad
Ingredients:
1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
1 cucumber, diced
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional
1/2 cup grated Parmesan cheese, optional
Method:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp.
In a large skillet over medium heat, cook bacon until crisp.
Drain and crumble.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil.
Pour over spaghetti mixture and toss.
Add crumbled bacon and lightly toss.
Sprinkle with Parmesan cheese, if desired.
Chill until serving.
8-10 servings
*Pam’s note: For my homemade salad seasoning mix, see my post on Wednesday, July
27, 2011: http://pamsmidwestkitchenkorner.blogspot.com/2011/07/home-made-salad-supreme-seasoning.html
Give it a go ~ it’s a delicious people pleaser!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Opa!!! Cucumber Salad with Kalamata Olives, Goat Cheese and Spicy Radish Slices
Are you ready for a salad with some OOMPH!!!? If so, you’ve stopped by at the right food blog!
Combining the nippy taste of goat cheese with salty Kalamata olives and spicy radish slices gives you a pleasant pungent little salad. Goat cheese is a bit tangy with great flavor and a creamy texture. It pairs perfectly with the Kalamata olives. The olives come to us from Greece with their deep rich aubergine color, turning dark brown when brined. They’re sweet, rich and a treat to eat, especially when paired with cheese.
You’ll enjoy this spicy summer salad like we do with about any meat or seafood from the grill. If you haven’t tried Robusto Italian Dressing, put it on your shopping list. It’s so spicy delicious and blends well with pasta also or is an excellent marinade for seafood. I use it often, in many dishes but not with lettuce yet. So I guess that will be next!
I adore this salad and really want you to try it! I think you’ll like it also! I actually could make a meal of it along with a slice of crusty bread!
Cucumber Salad with Kalamata Olives, Radishes, Goat Cheese
Ingredients:
1 cucumber, peeled and sliced thin
1 red onion, chopped
4 radishes, sliced thin
½ cup Kalamata olives
¾ cup crumbled goat cheese
¼ to ½ cup Wish-bone Robusto Italian Salad Dressing
1 teaspoon freshly ground black pepper
Method:
Toss all ingredients in a large bowl and allow to marinate for 15 to 30 minutes. Transfer to a serving bowl and serve.
Καλή σας όρεξη!
Does that really mean, Bon Appetite in Greek?
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Polish Picnic Potato Salad and Chef Michael Baruch
On July 20th, in my giveaway, I told you about the wonderful Street Food Chicago cookbook by the northwest side of Chicago
Now, I want to share with you a recipe from another of his cookbooks, The New Polish Cuisine. Chef Mike is a master of his profession and this cookbook of his demystifies Polish cuisine. He proves that anyone can make simple and delicious Polish American food in a short time using obtainable and healthy foodstuffs. I have a habit of reading cookbooks like a novel with this one hooking me from the very first page!
The New Polish Cuisine is undoubtedly one of the best cookbooks in my collection. It’s actually a cookbook that does what any cookbooks’ intention is: to entice you into the kitchen to start cooking! Chef Mike has a great writing style ~ especially when telling about his humorous experience as an apprentice Polish baker, his excellent writing about mushrooms and his take on meat consumption during the lean times of the medieval ages for Polish folks.
We love potato salad here and I have found the perfect recipe for it that is a wonderful thing for picnics; omitting the classic mayonnaise which doesn’t hold up very well in the hot sun. This is small red potatoes combined with a Polish style garnish of pickles, dill and eggs and are then dressed with a puckery apple cider dressing. That is exactly what I like about this potato salad, “puckery,” not the typical sweet flavor of most cooks’ potato salad!
The New Polish Cuisine is filled with mouthwatering recipes and really exquisite beautiful photographs. It is definitely a cookbook every cook would proud to own! I know I am and I’m not even Polish!
Polish Picnic Potato Salad
Ingredients:
2 pounds small red new potatoes, cleaned and halved
1/3 cup olive oil
¼ cup apple cider vinegar
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 large garlic cloves, minced
2 medium stalks celery, finely chopped
4 green onions, white and some of the green part, finely chopped
8 radishes, sliced
1 large dill pickle, finely chopped
4 tablespoons fresh dill, chopped
2 tablespoons parsley, chopped
2 hard boiled eggs, coarsely chopped
Preparation:
1. Steam the new potatoes in a vegetable steamer placed over 1 inch of hot water for 12 to 15 minutes until tender. Remove to a large mixing bowl and cool slightly.
2. While the potatoes are steaming, combine the olive oil, cider vinegar, salt, pepper and garlic cloves and mix well.
3. In another large mixing bowl, combine the remaining ingredients until well blended, then add the dressing and stir slightly with a wooden spoon until well mixed.
4. Arrange the slightly cooled potatoes in one layer, cut side up onto a serving platter, then gently spoon all the mixed dressing onto the potatoes.
This dish is best served at room temperature.
Serves 4
It is a perfect potato salad you must try!
Smacznego!
Pepper Coleslaw
in Buttermilk, Cabbage, Carrots, Onions, Salad dressings/Vinaigrettes, Salads on Thursday, March 15, 2012
I love coleslaw and am always looking for different versions of it.
Coleslaw comes from the Dutch word “koolsla” with “kool” being cabbage and “sla” meaning salad. The earliest settlers on our eastern shores were many people of Dutch heritage who brought cabbage seeds on their voyage and started growing cabbage patches throughout the area. These settlers supposedly served cabbage in their “old-country” ways, mainly as shredded cabbage salad or “koolsla.”
This recipe is from Southern Living magazine. There are so many variations of coleslaw and it is an absolute staple at barbecues and picnics. I am a huge fan of freshly ground black pepper and that is why this recipe caught my eye!
What I also like about this recipe is that there is not a large amount of sugar such as most slaw recipes contain. It has a great buttermilk based dressing with lemon juice, cider vinegar and olive oil. It’s a delicious peppery coleslaw and one of our favorites!
Here’s the recipe:
Pepper Coleslaw
Ingredients:
For the slaw:
½ head green cabbage, cored and grated
1 large carrot, peeled and grated
½ cup onion, chopped fine
¼ cup parsley leaves, chopped
For the dressing:
½ cup buttermilk
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon cider vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon celery seed
2 teaspoons sugar
Method:
Toss together slaw ingredients.
Whisk together the dressing ingredients.
Pour over vegetables.
Toss.
Serve
8 servings
What makes your coleslaw different ~ do you add a secret ingredient?
Honey Poppy Seed Pasta Salad
in Bell peppers, Dijon mustard, Fish/Seafood, Honey, Onions, Pasta, Poppy seeds, Salad dressings/Vinaigrettes, Salads, Shrimp, Side Dish, Snow peas on Sunday, March 11, 2012
Woo hoo!!! The heat has arrived in Northern Illinois, bringing with it the craving for cold pasta salads!
There’s nothing quite like a crisp cool salad to dig into at your backyard barbecue when the thermometer soars.
Honey Poppy Seed Pasta Salad can be easily adapted to your taste with whatever flavors you favor. Start with wagon wheel pasta and add colorful veggies of your liking, combining it all in a honey, poppy seed and Dijon mustard dressing for the finishing touch.
This versatile salad recipe was published in our local newspaper, The Northwest Herald, recently. I made a vegetarian version of it using shrimp; however, it is really delicious using cut-up chicken, as in rotisserie chicken ~ or you could try it with ham. The recipe also includes one diced apple and one cup grape halves and toasted slivered almonds which I omitted, catering to individual tastes.
If you like colorful chilly pasta salads in the heat of summer, I guarantee you’ll be wild about this one! It’s a perfect pasta salad for your guests to relish!
Honey Poppy Seed Pasta Salad
Adapted
Ingredients:
1 pound wagon wheel pasta
1 pound medium shrimp, (30-30 per pound), peeled and deveined
1 yellow bell pepper, cored and diced
1 red yellow bell pepper, cored and diced
1 orange bell pepper, cored and diced
1 cup snow pea pods, sliced into thirds
4 scallions, thinly sliced
½ cup mayonnaise
¼ cup honey
3 tablespoons cider vinegar
2 tablespoons Dijon mustard
Zest of ½ orange
1 tablespoon poppy seeds
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
To a large pot of boiling salted water, add pasta and cook until al dente.
Rinse in cold water to stop the cooking, drain well and set aside to cool.
In a large bowl, combine the shrimp, bell peppers, snow peas and scallions.
In a small bowl, whisk together the mayonnaise, honey, vinegar, mustard, orange zest, poppy seeds and salt and pepper.
When the pasta has cooled, add it to the bowl with the veggies and shrimp, then toss to combine.
Add the dressing and stir to coat.
Chill for 1-2 hours and serve.
Makes 12 servings
ENJOY!!! It’s delicious!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes. She’s having a Double Giveaway now!
Sweet Potato Salad
in Bell peppers, Jams, Pecans, Potatoes, Salad dressings/Vinaigrettes, Salads, Side Dish on Thursday, March 8, 2012
I’m drooling over this recipe I have not made yet. I love sweet potatoes but am the only one at this address who does so I’m imagining how delicious it must be.
This is from Heirloom Cooking by Brass Sisters. Here’s what they say about it: “This colorful, tasty salad is perfect for autumn gatherings. We suggest that you start this salad early in the day so that the flavors will come together. Steam the sweet potatoes the night before. The sweet potatoes should still be a bit firm when you make the salad.”
I think this would be a great salad for summer also. It’s a cold salad with a delicious vinaigrette that would be tasty with chicken, seafood or even a burger from the grill. As soon as I have a sweet potato lover over for a meal, I will be trying this.
Sweet Potato Salad
For salad:
3 pounds sweet potatoes, peeled and cut into 2-inch chunks
¼ cup orange marmalade
¼ cup apricot jam
1 cup diced red bell pepper
1 cup toasted pecans, coarsely chopped
For vinaigrette:
¼ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1/3 cup orange juice
1 tablespoon prepared mustard
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper
2 cloves garlic, minced, or ¾ teaspoon garlic powder
1/8 teaspoon hot pepper flakes
Grated zest of 1 orange
Method:
To make the salad:
Place sweet potatoes in a steamer basket set over simmering water.
Cover and steam about 20 minutes. They should still be a bit firm.
Remove to a large bowl and allow to cool.
When cool enough to handle, cut potatoes into 3/4-inch dice and return to bow.
Add orange marmalade, apricot jam, and red pepper and toss to coat.
To make vinaigrette:
Place oil, vinegar, orange juice and mustard into a container with a cover.
Cover and shake to combine.
Remove cover and add salt, black pepper, garlic, hot pepper flakes and orange zest.
Replace cover and shake to combine.
Pour vinaigrette over salad and stir gently with wooden spoon.
Place in a large bowl, cover and refrigerate for at least 4 hours to allow flavors to marry.
Remove salad from refrigerator 15 minutes before serving.
Serve sprinkled with pecans.
Brass Sisters tips:
- Do not use baked sweet potatoes for this salad.
- Do not mix pecans into salad or they will become soggy.
Cucumber Tomato and Onion Salad
in Cucumbers, Mom's recipes, Onions, Salad dressings/Vinaigrettes, Salads, Tomatoes on Wednesday, March 7, 2012
Salads are a hit in the summer and this is one of my favorites that I prepare quite often. I usually make it with a red Spanish onion but did not have one in the refrigerator so I used a Vidalia onion. It’s sweet and just as good but doesn’t have the great red color of the Spanish onion.
Our farmer’s markets are just starting to have wonderful produce. That’s surely one of the best things about summer ~ the abundance of delicious fresh vegetables. The local sweet corn was planted ahead of schedule this spring so I am hoping it will be available soon and stay around for a long while!
Mom made this salad many times in the summer and this is her way of making it: For crisper, crunchier cucumbers, soak the sliced cucumbers in salt water with ice for 2-3 hours, drain well. Combine the cucumbers and onions; allow them to marinate in the sugar syrup. The longer they marinate, the better it is. Make it early in the day and by dinner time it’s perfect. It can be made a day ahead of time also. Mom did not add tomatoes; I usually do just before serving.
Cucumber Tomato and Onion Salad
Ingredients:
2 cucumbers, peeled and sliced very thin
1 large onion, sliced very thin
1 large tomato, peeled and cut into chunks
½ cup sugar
¾ cup white vinegar
¾ cup water
Salt and pepper, to taste
Method:
In a large bowl, add some salt, water and ice.
Add sliced cucumbers and let soak for 2-3 hours.
Drain and rinse well.
In a saucepan add sugar, vinegar, water, salt and pepper.
Bring to a boil and continue boiling for 2-3 minutes to dissolve sugar.
Layer cucumbers and onions in a large bowl.
Pour sugar syrup over cucumber mixture and refrigerate for 1-2 hours.
Add tomatoes and combine.
Serve
Serve
Pam’s note: Many times I make this using Splenda. Substitute the sugar with the equivalent amount of Splenda. Combine the Splenda, vinegar, water and salt and pepper. Stir, with a whisk, until the Splenda dissolves. Do not heat the mixture! Pour over the cucumbers and onions; refrigerate. I use a couple of teaspoons of McCormick’s Seasoned Pepper for a little kick. Add the tomatoes and combine before serving.
It’s a great summer salad! ENJOY!!!
Pam’s Potato Salad
You say potato and so do I! Potato salad, that is. And what a wonderful thing it is; a summer mainstay!
I know there are as many recipes for potato salad as there are potatoes and everyone has their favorite recipe for it, including me. This is a pretty basic recipe filled with delicious potatoes, onions and sweet pickles. I use Miracle Whip for the dressing because I love Miracle Whip. As a kid, I ate a Miracle Whip sandwich after school.
Anyway, I added some celery seed and topped it with smoked paprika. Ordinarily, I add sliced olives, just for Bill, but the olives in the refrigerator disappeared. This house is seldom without a variety of olives and to Bill’s chagrin the potato salad didn’t get any this time.*
I’m just wondering if your potato salad has a secret ingredient ~ if so; please share it with us!
Potato Salad
Ingredients:
2 pounds red potatoes
1/3 cup red onion, chopped
8 (approximately) Mt. Olive
¾ cup Miracle Whip Salad Dressing
1 teaspoon prepared mustard
½ teaspoon salt
½ teaspoon McCormick’s Seasoned Pepper
½ teaspoon celery seed
Smoked paprika, for garnish
Method:
Cook potatoes in boiling water until tender.
Drain well, let cool and refrigerate.
Dice cold potatoes into large bowl.
Add onions and pickles.
Stir in all remaining ingredients, except paprika.
Mix gently.
Place in serving bowl.
Garnish with paprika.
Refrigerate until well-chilled.
Serves 4
*Pam’s note: I have a feeling the olives disappeared when Bubba and Matt were here!!!
Woo hoo! Here’s to summertime!
Melon, Cherries and Pomegranate Fruit Salad
in Cantaloupe, Cherries, Fruit, Pomegranates, Salads, Watermelon on Saturday, February 11, 2012
I know this might sound a bit strange but it’s really delicious!
I love fresh fruit this time of year, especially melons and bing cherries; however, the taste and crunchiness of pomegranate really appeals to me also. So, I mixed it all together.
You have the sweetness of the cherries and melons combined with the tartness of the pomegranate, a perfect sweet/tart combo! The flavors are really delicious together.
You are probably aware of the many health benefits of pomegranate. If not, check out my March 29, 2010 post.
This is very easy to make. Cut the pomegranate into quarters and submerge in a bowl of water, the seeds separate and sink to the bottom of the bowl making it easy to remove from the skin. Chop the melon into bite-size pieces and you’re ready for a great fruit salad. The only problem may be trying to find them all ripe at the same time. I did and love it!
MELON, CHERRIES and POMEGRANATE FRUIT SALAD
Ingredients:
1 small cantaloupe
½ of small watermelon
½ pound bing cherries
1 pomegranate
Method:
Cut melons into bite-size cubes.
Remove pits from cherries and halve.
Combine in a large bowl.
Add pomegranate seeds.
Mix, add sugar, if needed.
Serve
Fruity delicious!
Spinach Salad with Mushrooms, Mozzarella and Sautéed Chicken
I love this time of year not only for the warm weather but for the variety of salads we enjoy, with this being one of our favorites. It is perfect for a summertime supper!
What sets this spinach salad apart from the others is that the chicken and mushrooms are placed in separate plastic bags to marinate with the salad dressing before sautéing. Added to the salad’s flavors is mozzarella cheese, a chopped apple, dried cherries and pine nuts. Dried cranberries or golden raisins could replace the dried cherries, if you prefer.
Then I topped it with the delicious Italian dressing. The dressing is robust and complements the salad ingredients perfectly. This is one of the best salads you can imagine and you will be making it many times once you try it! You will see how very delicious it is and all that spinach has to make it healthy also!
Here’s the recipe:
Italian salad dressing:
Ingredients:
¾ cup salad oil
¼ cup wine vinegar
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon sugar
¼ teaspoon onion powder
¼ teaspoon dried oregano leaves
¼ teaspoon dry mustard
¼ teaspoon paprika
3 garlic cloves, minced
¼ cup Parmesan cheese, optional
Method:
In a blender or food processor, blend all ingredients, except cheese.
Process until well blended.
Add Parmesan cheese, stir in.
Cover and refrigerate for 3 or more hours before using.
Spinach Salad with Mushrooms, Mozzarella and Sautéed Chicken
Ingredients:
1 pound boneless, skinless chicken breast halves
Italian salad dressing
2 packages (10 oz. each) white mushrooms, sliced
8 cups baby spinach leaves
1 medium apple, chopped
½ cup dried cherries
2 tablespoons pine nuts
5 ounces mozzarella cheese, cubed
Method:
Pour ¼ cup Italian dressing over chicken in large re-sealable plastic bag, turn to coat.
Close bag and marinate in refrigerator up to 2 hours.
Repeat with mushrooms in additional ¼ cup dressing in separate re-sealable bag and refrigerate for up to 2 hours.
Remove chicken from plastic bag and sauté in a skillet until it is cooked thoroughly. Set aside.
Remove mushrooms from plastic bag and sauté in skillet until tender and golden.
Thinly slice chicken into strips.
Arrange spinach on serving platter.
Top with apple, cherries and cheese, then mushrooms and chicken.
Just before serving, drizzle with remaining dressing or however much you desire.
4 servings
This is one tasty summertime salad that’s great for lunch or supper!
Give it a try!
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