The Baboon Congress

Melons to Medora

88 Comments

Today’s post comes from Renee in North Dakota

Husband and I recently volunteered to provide Friday supper and Saturday breakfast and lunch at a retreat for approximately thirty people affiliated with Western ND Synod of the ELCA. The attendees were candidacy committee members and spouses, candidates for rostered ministry, seminary faculty, and the western ND bishop and synod staff. The retreat took place at the Badlands Ministries Bible Camp near Medora in the ND Badlands.

The camp is about 10 miles south of Medora in a new location near the Bully Pulpit Golf Course. Medora has no grocery store, so we hauled in everything we needed for the weekend meals. We had never seen the kitchen at the new retreat center, so we also hauled in all the pots, pans, and cooking equipment we might possibly need. It proved unnecessary, as the kitchen was marvelously equipped, but we were prepared for anything.

We started planning the menu weeks before the event, choosing quantity recipes that could be prepared ahead of time and frozen. This was our penultimate menu:

Supper

  • Charcoal grilled hamburgers from grass-fed SD Lutheran Herefords, with all the trimmings
  • Potato salad (Mrs. Untiedts’ recipe from the Grace Lutheran Cookbook from Luverne)
  • Coleslaw (Mrs. Iveland’s recipe from the Grace Lutheran Cookbook)
  • Watermelon
  • Breakfast
  • 3 kinds of egg bakes from Duluth’s own Beatrice Ojakangas’ casserole cookbook
  • Cantaloupe and honeydew melon
  • Toast
  • Homemade jelly
  • Juices
  • Coffee

Lunch

  • Smoked brisket
  • Butter chicken
  • Curried mixed vegetables
  • Rice
  • Naan
  • 2 peach crisps
  • Pecan bars

We also had a variety of chips, dips, raw veggies, fruit, quick breads, sodas, water, and unlimited coffee for people to have between meals. (And butter. Lots and lots of butter. And ice. 60 pounds of ice to keep the sodas and water cold in a large cooler.)

 

I had a strict food prep schedule for the weeks before the retreat, with multiple lists for what we needed to do. We were well on schedule, not even daunted by our dishwasher breaking and being unusable for the two weeks prior to the retreat.

The week before the retreat I got irrational, worrying that we didn’t have enough food for lunch on Saturday. This worry coincided with a monumental decision by husband about bratwurst. Husband is from Sheboygan, WI. He is a slow and deliberate thinker. After twenty eight years of ND bratwurst, he announced that he would now only eat bratwurst that were authentically local Sheboygan brats, like those from Miesfeld’s Market in Sheboygan. What is more, he decided that the only buns worthy of such brats were the hard rolls from the venerable City Bakery in Sheboygan. That led me to say, “Why don’t we phone Miesfeld’s and order some brats for the retreat! You can grill them the night before!”

Fifteen pounds of Miesfeld’s Grand Champion brats were duly delivered by air freight, along with three dozen City Bakery hard rolls. Husband lovingly grilled the brats over charcoal, staying up until 2:30AM tending the fire. “I always thought I could grill brats in my sleep, and now I know I can!” Later that morning we loaded everything in our van and headed to the bible camp.

We really didn’t need quite so much food, as several people backed out of attending at the last minute, and the thirty people we catered for turned into eighteen very well fed souls. I am happy to say that all the dishes turned out the way we planned, and it was all good.

We loaded up the van with the leftovers on Saturday afternoon, giving away what we could, including seven melons that we couldn’t possibly finish ourselves. It is good we bought a new freezer. We call it the Lutheran freezer. It is full of Grand Champion bratwurst and hard rolls.

Husband is content.

Describe a memorable feast you provided, or consumed.

88 thoughts on “Melons to Medora”

  2. Marvelous Renee. Sounds great. Our feast last night for Nonny was similar to your first night dinner, but vegetarian. Grilled veggie burgers, black bean burgers and veggie dogs. Potato salad, cabbage ramen salad w/ cashews, chips, watermelon, brownies and cake. Then a few folk brought items as well (guac, salsa, corn tomato salad and 7-layer dip).

    And wine. My gosh, everybody brought wine. I didn’t really need any of the beer, hard cider and pop that we had!

    Liked by 4 people

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    1. Sounds grand and so sorry I missed it. Is there a visit to the Fair on Nonny’s agenda?

      Fan on the Buick will not shut off and I am just waiting for the battery to run down. Thank goodness the mechanic has big enough lot and I’ve just parked it there until Monday when they can deal with it.

      Seriously thinking about how to go back to living carless. Did it for years in DC.

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      1. I have eithout a doubt the best mechanics EVER at St Paul Automotive.

        They just called because they need me to move the car as they have an auto show today. They are going to pull the wires so I can use it this weekend w/o the battery going dead.

        Bless them.

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        1. Well, the guy just reached in and pulled a plug until I can get it in there to be fixed.

          Can’t drive in Minnesota w/o defrosters, I’ve tried.

          If anyone in this house were to be pulling a fuse, it would be yours truly.

          S&h can’t find a box of donuts on the dining room table if there is a book on top of it. Also almost no mechanical ability-that all rests with me. He got the math but none of the engineering.

          Liked by 3 people

        2. That’s OK for S&H. My son had no interest in mechanical things either. But he picked it up in college and is doing just fine.

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      3. i sm so sorry
        i guess i can take it off my calendar for tonight
        and cancel my baking the pear pie to bring
        damn i was really looking forward to the shindig
        sorry i missed it

        Liked by 1 person

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  4. What a monumental task, Renee. Good thing that both you and your husband like cooking. We could have never pulled off such an ambitious undertaking at our house. Good work. The description of the food is so wonderful that I could almost be persuaded to attend a religious retreat, but only if I knew you and your husband were the caterers.

    Looking at the above menus, I’m wondering, did you know that all attendees were omnivores?

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  6. My son-on-law was for ten years the director of that Bible Camp, which is how my daughter ended up living out by you, Renee, for 4 years. I know it has been rebuilt. We are on the mailing list and make donations to it.
    Nice blog. Nice contribution of time, talent, and taste.

    Liked by 5 people

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  7. Good thing you’re an organized person, Renee.. I was wondering how it all went. I’m glad to know there’s a “Bully Pulpit Golf Course”.

    We used to host Husband’s family Thanksgiving here, crammed 20-odd people into this space. We of course didn’t do all the cooking – just the turkey, dressing, one or two sides and maybe a dessert. Everyone else brought tons of dishes and snacks, and it was a lively, chaotic time that made me edgy for several days beforehand, but once everyone was here and the food on the table, I had a fabulous time. You couldn’t pay me enough to do it again…

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  8. we have thanksgiving christmas and easter at our hiuse and the turkey ham roast
    option with geeen bean casserole sweet potatoes in orange juice wild rice mushrooms potatoes green salads cheese plstes relish trays breads pies kind of fell into place starting the night before and often going until 5,6,7 the night of.
    i always feel a little sorry for son snd daughter who have to shuffle between our ditty and their moms, then don picked up a significant orger who gets upset if he misses their celebration
    im not so sure these are relaxing days for him but the charades and laughs in the familyvroom are always a highlight.

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  9. For several years we celebrated Easter with a big dinner I cooked using recipes from the Middle East. I made a huge bowl of tabouli. My hummus featured pureed chickpeas, garlic, lemon and sesame. I did an Arabic lentil and red bell pepper salad that was spicy (lots of cumin, vinegar, lemon juice, thyme, cayenne pepper). I spent what seemed like hours making Dolmades (grape leaf rollups) that were filled with rice, ground lamb, onion and dill. I baked a chicken with Middle Eastern herbs. The main meat entree was something I used to make that we called Greek meatballs: ground beef, parsley, garlic, onion and roasted pine nuts. (My daughter liked these, proving so by once eating 16 of them.) I served rice pilaf (from a box). Desert, since I cannot cook desert, was ice cream and brownies from the store. Makes me tired now just remembering all that food prep. I served a chilly Sauvignon blanc until our guests raved about the food.

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    2. Goodness that sounds wonderful.

      If you were still doing that, would recommend either the honey cake or baklava from Holy Land.

      Or I’d offer to make a honey cake in exchange for some of the vegetarian dishes you made.

      Gonna learn to make baklava, so help me. We have our stash from Greek fest at St George’s hidden in the freezer to be carefully rationed out.

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      2. There used to be a small, wonderful, storefront deli/grocery called Abu Nader on Como Ave. The wife, a pharmacist, made their baklava. It was to die for, and that from a person that normally doesn’t eat sweets.

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      3. Baklava

        Prepare the following syrup:
        1 1/2 c of honey
        1 1/3 c. water
        4 whole cloves
        3 cinnamon sticks
        Chopped peel of 1 lemon
        Combine all ingredients in medium sauce pan and bring to a boil over medium-high heat. Reduce to medium-low and continue gently boiling for 15-20 minutes. Let cool completely. Strain and set aside.

        Mix together:
        4 c of finely chopped nuts. (I like a blend of pecans, pistachios, walnuts, or almonds)
        ½ c. honey
        1 tablespoon cinnamon
        1/4t. ground cloves
        ¼ t. fresh lemon juice

        Have thawed about 1 pound of phyllo. Lavishly butter a 9×13 cake pan. Preheat oven to 375. Melt 1½ c. of butter. Line the pan with 1/3 of the phyllo sheets, one at at time, brushing each sheet with butter before adding the next sheet, overlapping the sheets so that they go up the sides of the pan and hang over just a little bit. Sprinkle with half of the nut mixture. Repeat procedure with another 1/3 of the phyllo sheets. Sprinkle with remaining nut mixture. Top with remaining sheets of phyllo, generously brushing each sheet as you did with the others. Trim the edges. Brush generously with butter.

        Make about 6 lengthwise cuts in the baklava, depending on the size of the the pieces desired, keeping knife straight and making sure it slices through all the layers. Use your free hand to hold phyllo gently behind the knife. Then slice diagonally beginning at the upper corner of the pan. Continue until all the pastry has been cut into diamond shapes. Brush again with melted butter.

        Bake for 30 minutes, basting twice with butter. Reduce temperature to 350 and bake until crisp and golden, about 30-40 minutes. Spoon cooled syrup over hot baklava. Let cool completely before removing pieces from pan.

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        1. I actually have everything I need to make this!

          Not today though. Last miinute back-to- school.scrambling and maybe pick more grapes.

          For the record, the sorbet is delicious. S&h finds it odd but good. I’m thinking maybe tossing some cloves in with the simmering grape skins might be good.

          Liked by 1 person

        2. thats so funny that this gets entered on the trail as an easy recipe.
          i agree and thought to offer my baklava recipe (not needed) but the steps , details and process is a little like changing a transmission

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  10. Once, precisely once, I cooked a goose for Christmas dinner. Frankly, I worried enough about that bird that I don’t remember what else I made – I’m sure some steamed broccoli as it is a favorite of Husband’s, probably some form of potatoes, lingonberries (because Christmas = lingonberries), lefse, and probably a few other things because I can never quite stop myself. I think it was the first year after I was married as I also have memory that I used the lovely blue and silver table cloth a friend of my mom’s had custom made for Husband and I for our wedding and I used the china we also received as wedding gifts.

    But that bird – I have memory of a sage and fruit stuffing and lots and lots of goose grease. It’s really fun to say, “goose grease,” especially when you’re a little giddy with food prep stress. The dog was delighted when I carved it as she had figured out that there was a crack in the pull-out cutting board and she could sit under there and lap up goose grease as it dripped from the crack. She had a spot of grease on top of her head for days (I tried washing it out but it took a couple tries with dish soap to break up the grease in her fur). She was a happy dog, the goose was good. I’m sure there was wine as I forget the rest.

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      1. We cooked goose several times. I don’t remember it being terribly difficult although my erstwife was the cook in charge. Duck . . . now there is a challenging project! Wild duck is much easier than domesticated duck, as it isn’t nearly as fat.

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        1. Goose is not difficult – and with all that grease it takes a lot of effort to have it come out dry. Mostly haven’t made it again because it was so rich (and not inexpensive).

          Liked by 1 person

      2. Not sure if it is the same for goose grease, but I do love that “schmaltz” is actually Yiddish for chicken fat.

        Just checked, Wikipedia says goose fat is included.

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  11. We had an unexpected sous chef at the camp.the wife of one of the committee members attended as well. She was a delightful older woman who knew her way around a church kitchen and had everything we used washed up and dried as soon as we put it down. Thanks, Pat!

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  12. I can’t imagine what the neighbors must have thought if any of them had been up on Thursday night. Husband had a flood light on in the back yard and decided to rake up weeds he had pulled just to stay awake until the last brat was perfectly cooked. The Sheboygan brats are more finely ground than other brats and are a mixture of pork and veal with a generous amount of nutmeg.

    There is a company in Sheboygan that does nothing but coordinate the shipping of City Bakery brat buns all over the US. The buns are oval/round and you can fit two brats in each bun. We tried to replicate them many times but to no avail.

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  13. I was a board member for several years of the now defunct Minnesota Folk Festival. Twice I got roped into providing food. Once for a fund raiser held at the Summit Beer brewery, and once for “hospitality” for a folk festival held somewhere south of Hastings.

    The fund raiser was not a big deal, but the “hospitality” gig was a nightmare. “Hospitality” was responsible for food for all of the performers and volunteers for this two day event. As it turned out, several of the performers, including a five member blue-grass band, had brought what seemed like all their relatives, and they too thought they were entitled to eat free. There were all kinds of food vendors for the general public, but these folks apparently didn’t consider themselves part of the general public, and they more than doubled the number of people I had anticipated.

    I had been given a laughable budget of $50.00, and there was a very limited kitchen facility available. The weather forecast had predicted hot and humid conditions, and they turned out to be right. To make matters worse, this was a couple of years before I had my knee replacement, and I could barely walk.

    For weeks I made a pest of myself with any number of local businesses, asking them to donate food to the festival. It didn’t really make any sense for them to contribute since this festival wasn’t held in St. Paul, but because they all knew me through my job at the school and/or as a customer, they obliged. Even so, I ended up spending $100.00 of my own money, and my friend, Mary, donated another $50.00

    The food we served was well received, almost too much so. I made a large vat of chilled, minted cucumber soup, tabouleh, hummus, salsa, and several sturdy salads that didn’t wilt in the heat. With donated tortilla chips, and pocket bread, Kaptain Ken’s baked beans and some grilled hot dogs, and lots of fresh fruit for dessert, we had the first day covered.

    For the second day I made another huge vat of cold soup; this time gazpacho. We repeated the salads, hummus, and salsa, but served Cora’s Chicken Wings instead of hot dogs.

    After the festival was over I discovered that the “hospitality” in years past had consisted mostly of potato chips, pretzels and other such snacky foods.

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      1. I agree, but I guess it does explain the budget I was given. I thought it was because MFF was broke (which it was), and that I was expected to get a lot of donations. I don’t ask enough questions.

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        2. BiR, it was a complex situation. The founder and executive director, a good friend of mine, is an artist at heart, but no administrator. It should have been a viable organization but never really got off the ground. Struggled along for years with whatever volunteer help was available. Not enough for it’s survival. It was great while it lasted.

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      2. I also agree and used to do something rather nice for Christmas Eve at church. I gave that up because I was told it was “too much work”.

        It was a lot of work but I thoroughly enjoyed it and used all my own money. Somehow, it got overtaken by someone who decided they must volunteer to “help” me, who then decided it was all just too much and really ridiculous and unnecessary.

        They now have some coffee and cookies and it’s all cleared out in a matter of minutes. TPTB at church are clearly fine with this.

        It makes me sad, because many people in the past had told me this WAS their Christmas eve and they looked forward to it.

        I haven’t “entertained” since and my family politely sends most of what I bring for Thanksgiving back with me, so I don’t bother bringing anything there either anymore (I know of no foodstuff that is improved by 600 miles in a Buick).

        I admit it, I’ve gotten really gun-shy of taking my cooking out in public.

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        1. What a pity, mig. I’ve written here before about my 25+ year Christmas Eve celebrations, how they began and how they evolved. I know those Christmas Eve celebrations are treasured memories of a lot of people, myself included. There is nothing lonelier than not having anywhere to go when you know the rest of the world is celebrating.

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        2. We are in the process of reshaping our traditions. Once you get past trying to recreate sonething that is gone for good and make something of your own, it is not too bad

          Last year we went to the earliest service, then to Buca to be part of the Italian family we never knrw we had. Crowded and a long wait, but actually quite nice.

          No idea what we will do this year.

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  14. Good morning. They meals we prepare for family gatherings are in many ways very memory\able and very tasty. We also enjoy consuming meals prepared in a wide range of excellent restaurants in the Twin Cities area. I especially like the food at the Fika Cafe found in the American Swedish Institute. Here is a link to their menu:

    http://www.asimn.org/visit/fika-cafe/menu

    I have had several of the dishes on that menu and found them to be absolutely delicious.

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  15. My girlfriend and I hosted last year’s Thanksgiving for my sister, her hubby, my nephew, his wife and kid, and my niece and her fiancé. Not a grand scale affair but my first sizable dinner at the house. My girlfriend and I did almost all of the cooking and, as an acid test to see if we got along, we passed with flying colors. We worked like a well-oiled machine. Hm…maybe this one’s a keeper….

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      2. Once I convinced Husband that Christmas tree lights are either the big bulbs in assorted colors (what I grew up with) OR all one color and small AND none blink, all was good. He got the “no tinsel” thing as we both knew it would wind up in the digestive tract of one or more animals in the house, so swapping in silver beads like I grew up with was easy peasy.

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        1. Many new marriages strain to resolve the shock of one family’s Christmas tradition colliding with another. What? You only celebrate on Christmas Eve? What’s wrong with you? We celebrate Christmas morning! Just as God and Jesus hoped we do!

          Liked by 1 person

        2. Handily, Husband had very few (virtually no) Christmas traditions, so he either followed along nicely with mine or raised little fuss. About the only hangup was whether gifts from Santa were wrapped or only put into a stocking. We split the difference there and Santa does some of both.

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      3. i have decided that the trick to putting up a tree is to have the predetermined location involve a swag hook permanantly installed to dangle tree from so base can simply be a spaghetti pot to water the tinder.
        a hanging plant or mobile can hang there the other 48 weeks a year or… no one else will ever notice so why worry about it.
        whats that hook in the ceiling for?
        dang … i hadnt noticed that before.

        the tree topper should be designed to be incorporated to interact with the swag hook, cover the hanging cable and couple with the tree top that is in reality uninvolved in the exchange

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  16. It just hit 99` and the air is full of smoke from the WA forest fires. Despite all the food we have in the freezer, husband is having a grilling fit and is cooking a lamb loin with east Indian spices to go with the chard and chickpea curry he is making. We harvested some chard today and he can’t help himself. All this talk of phyllo dough has me making plum strudel with prune plums and phyllio. We are hopeless.

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  17. Okay, as requested, here are some of the elements of our Middle Eastern Easter feast. I’ll do one at a time, starting with the tangy lentils.

    Arabic Lentil Salad
    1 lb red or green lentils
    6 c water

    Marinade:
    1/2 c olive oil
    3 tbsp lemon juice
    1/8 c cider vinegar
    1 med garlic clove minced
    1/8 tsp black pepper
    2 1/2 tsp salt
    3/4 tsp cayenne pepper
    1 tsp cumin
    1/2 tsp dried leaf thyme
    1/8 tsp dry mustard

    To complete:
    1/2 large red bell pepper, cut thin strips
    1/2 large green pepper, cut thin strips
    2 med tomatoes coarsely chopped (for garnish, optional)

    Gently boil lentils in water 12 to 15 min. Drain. Combine oil, lemon juice, vinegar, garlic, pepper, salt, cayenne, cumin, thyme, mustard and olives. Toss with lentils. Cover and marinate in fridge at least 1 hr, stirring occasionally. Toss lentil mix with pepper strips. Garnish and serve at room temperature.

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  18. I only once made a vile batch of this salad. Alas, it was one I served to PJ and Husband.

    Steve’s Tabouli
    1 c cracked wheat
    3-4 ripe tomatoes, chopped
    2-3 cups Italian parsley, finely buzzed in food processor
    1 large cucumber, cored, peeled and finely chopped
    1 grocery store package of fresh mint, finely chopped
    1 large sweet onion or 10 scallions, diced
    juice of 1 lemon
    1 tsp salt (or to taste)
    1/3 c light olive oil (or to taste)
    smidgen of cinnamon (optional)

    Soak the cracked wheat in water while you prepare other ingredients. With scissors, snip parsley off the stalks, then buzz in food processor until the parsley is very finely chopped. I sometimes add a bunch of curly parsley, but the main one is Italian. Select ingredients according to quality (for example, if tomatoes are in season, use plenty). Process the cucumber. Combine tomatoes, parsley, cucumber, mint, onion and salt. Squeeze as much water as possible out of cracked wheat, and add it to the salad. Add olive oil and lemon just before serving. Correct the blend of oil and lemon.

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  19. Everyone does hummus. This is a little different.
    Steve’s Humus bi Tahini
    3 large cloves peeled garlic
    2 16-oz cans chickpeas (with liquid)
    1/4 c lemon juice
    3/4 c tahini paste (approx)
    1 tsp paprika

    Drain chickpeas, withholding liquid. Combine garlic and chickpeas in food processor. Process until pasty. Stir in the tahini. Buzz in processor until smooth. Carefully add reserved liquid from canned chickpeas, adding maybe ¼ cup at a time. Keep running the food processor and adding small amounts of liquid until the hummus is fluffy and light enough to be dipped without breaking a cracker. Taste, adding garlic and/or the juice of another lemon if the hummus is bland.

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  20. Marrakesh Carrots
    1 lb carrots, peeled and trimmed
    1 tbsp lemon juice
    3 tbsp olive oil
    1 tsp sweet paprika
    1/2 tsp cumin
    1 tsp salt
    1/4 tsp ground cinnamon
    2 tbsp minced fresh curly parsley

    Place carrots in pot of cold water over medium heat and bring to boil. Cook 10 to 15 minutes (soft but not mushy); rinse with cold water and drain. Meanwhile, place lemon juice in medium bowl. Whisk in olive oil. Whisk in paprika, cumin, salt and cinnamon. Cut carrots into bite-sized disks. Add the vinaigrette and toss. Stir in parsley, add salt or spices and serve.

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  21. This one is labor intensive, as so much peasant food is:
    Yalantzi Dolmathes
    6 tbsp olive oil
    3 c finely chopped onions
    1/3 c uncooked long grain white rice
    2¼ c water
    ½ tsp salt
    6 tbsp pine nuts
    12 tbsp dried currants
    jar preserved grape leaves

    Heat heavy skillet. Add 3 tbsp olive oil and heat until a light haze forms. Add onions, stirring, and sauté for about 5 minutes when soft. Add rice and stir constantly 2-3 minutes; don’t let them brown. Pour in the water, add salt and grindings of pepper, then bring to a boil; reduce heat to low, cover and cook at least 15 minutes. In small skillet, heat 1 tbsp olive oil and cook pine nuts until they are a delicate brown. Add them to rice, and then add currants. Blanch grape leaves 1 minute in boiling water that is off heat, then plunge them in cold water. Dry the leaves. Fill the grape leaves with the mixture. Tuck in the ends of the grape leaves and then tightly roll up the leaf to make a compact bundle (this takes practice). Place them in a casserole with olive oil and lemon juice in microwave and heat 40% power for 35 minutes.

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  22. Great, Steve ; (. Those recipes look terrific. Husband ears perked up when he saw them. We only have so much fridge and freezer space!

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  23. I have made contributions, but I’ve never managed a feast like this. I make pies and rolls and the occasional fruit salad for Thanksgiving, but my sister handles the major stuff.

    Where’s Krista? She would have some stories about the Rock Bend hospitality food, I’m sure.

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  24. PSA from Mike Pengra — The first broadcast of “Keepers By Request” is Friday, Sept. 4th at noon. We’ll repeat it Sunday, Sept. 6th at 7pm.

    (I keep repeating this to make sure as many folks as possible see it!)

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  26. Slightly OT – at the last BBC I promised to share my lemon bar recipe and then forgot I said I would do it (at least when I had the recipe to hand so I could type it up). It comes from the Peanuts Cook Book (copyright 1969, I have the 8th publication from 1975…I bought it at a Scholastic book fair, must have been 3rd grade). Recipe is accompanied by a comic with Snoopy asking Charlie Brown for an afternoon snack mid-baseball game.

    Lucy’s Lemon Squares
    1 cup flour
    1/2 cup butter
    1/4 cup powdered sugar
    Sift flour and sugar into bowl. Blend in butter with clean fingertips until well mixed. Pat evenly into the bottom of an 8×8 inch square pan. Bake for 20 minutes at 350 degrees. Meanwhile, beat together:
    2 eggs
    1 cup granulated sugar
    1/2 teaspoon baking powder
    2 1/2 tablespoons fresh lemon juice
    dash of salt
    Pour over baked crust and return to oven for 20-25 minutes at same temperature.
    Cool on rack. Cut in squares. Sprinkle with sifted, powdered sugar (optional – I do this mostly based on whim).

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