TBP: Le Pain Quotidien Recipes

I didn't mention it when I posted about my Le Pain Quotidien Bread class, but we got a little packet to bring home that had a few recipes (two, actually- white and whole wheat) and other bread basics in it. I'd held onto it but hadn't made anything because they were both weight-based and I didn't own a kitchen scale.

Well I got one for xmas! So last weekend a went a bit crazy making bread. I was pleased to find the white bread recipe was as perfect as it was in class- the lovely tacky but not sticky consistency I strive for but hardly ever achieve. We'd used the basic white bread for pizza dough in class- and as D and I didn't have much for supper in the fridge, that's what I did again here:

A little bit of mozz, homemade tomato sauce, spinach and eggs. It's a shame one of the yolks broke. So so tasty.

The whole wheat bread didn't come together quite as well at first- but I let it hang out in the fridge for a few days and used my Le Creuset when I baked it and...well...just look:

So pretty!

I wish I'd remembered to score the bread- and though the bottom was a bit dark it could've stood to cook a little longer. Still, very very delicious. Will definitely be using these recipes again.

Roasted Garlic Rosemary Potato Bread

So at the potluck I went to last month someone brought some amazingly delicious rosemary bread. Not sure if my love of rosemary has made it onto this blog yet- it's not as much of an obsession as ginger, but it's a flavor that makes it into much of what I bake. After tasting that bread I had to find a recipe.

This recipe from Brown Eyed Baker seemed to combine all the things I love in bread. So last weekend I baked up a batch. The result?

Yum...ish.

It was fine, just not the tastiness I was hoping for. I think it needed more salt, maybe some butter. But I'm thinking if I'd used my real mashed potatoes instead of just some leftover baked potato those flavors would've come through more. Or I could've brushed the bread with oil and sprinkled a little salt on before baking. Maybe next time.

The good news- the biga for this was the best dough I'd made since the baking hiatus- the perfect tacky but not sticky consistency.

TBP: Pumpkin Yeast Bread

The first Wednesday of every month is potluck at my bar (well, not mine per se, but I spend enough time there...). Though I've only been to two before this I seem to by default bring the desserts. First month was a tasty bread pudding using homemade brioche-ish bread, then the second was delicious nutella cookies.

This month I wanted to try some of the skills learned from my awesome Le Pan Quotidien bread class and stuff rolls with chocolate. As it's nearing Thanksgiving and I had leftover pumpkin from my vegan pumpkin cranberry walnut bread, so I looked up some seasonally appropriate recipes.

What turned up? This lovely King Athur Flour recipe. It came together reasonably well, though I tried to keep my dough on the sticky side so there were a few minor freakouts during the kneading process (I'm a bit rusty it seems).

The bread itself turned out delicious- I made a loaf and 14 or so rolls, which I stuffed with some bittersweet chocolate and butter. The final verdict though: needed more chocolate! Also a kitchen scale to help with the uneven (and slightly too big) roll sizes. Will definitely make again though.

The biggest breakthrough came once the rolls were done- the pumpkin flavor was very mild, especially with the chocolate inside, but it gave the bread a nice softness and light golden color. It reminded me of my attempts at potato bread. Well, they were more than attempts- tasty potato bread was, in fact, made- but I never got that orangeish/yellow bread I was looking for. Those breads must have sweet potato in them. Will have to make search for more recipes one of these days...

*FYI- the camera has been found! Expect posts with pictures soon!

The Bread Project: Vegan Pumpkin Quickbread with Cranberries and Walnuts

I have ten bags of cranberries in my fridge and freezer. No kidding. They were 49 cents a bag at the Target by me for some reason, so we stocked up. Some of them may be used for a beer D is in the planning stages of, but that still leaves at least five bags, probably more if they're still cheap next time I go. Clearly I have a problem. So expect a lot of cranberry-based posts while we work through it all.

We also had canned pumpkin which needed to be used, and the thought crossed my mind to make something vegan. So foodblogsearch.com searching commenced and turned up a recipe easily incorporating both.

Vegan Pumpkin Walnut Cranberry Bread and Muffins (slightly adapted from Joy the Baker)

• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 2 cups dark brown sugar, packed
• 1/3 cups sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• Scant 2 cups of pumpkin puree (canned or freshly roasted, if you're all fancy)
• 1 cup vegetable oil
• 1/3 cup maple syrup
• 1/3 cup water
• 1 cup chopped walnuts
• 1 cup roughly chopped cranberries

Preheat your oven to 350. The usual muffin method- whisk the dry in one bowl, whisk the wet in another. Add dry to the wet. Stir a little. Add the walnuts and cranberries. Stir a little more. Try not to overmix.

I was able to get a smaller loaf and 18 muffins, though you could probably to a regular loaf and 12 muffins. Baked them together- the muffins were done in about 25 minutes, the loaf in about an hour. I probably took them out on the early side just to keep the bread moist, as I'd read sans eggs it can get a bit crumbly.

As is- super delicious. Next time I'll add more walnuts and cranberries though. You can probably even forgo telling people it's vegan, unless like me you have a vegan coworker who usually cannot partake in foods people bring in to work.

*Note: apologies for the lack of pictures. My camera has gone missing, and my cell phone's is just awful. Hopefully will find it soon! Or Black Friday's coming up so maybe I'll just get a new one.

TBP: Banana Bread & Brioche-ish Bread

The snowstorm going on outside my window at the moment reminded me some of bread I'd made a few months ago and never blogged about. It was day of the hurricane, and as the power can sometimes be fickle at the apartment, D and I decided to use up as many perishables as possible. That meant eggs and butter that could possibly go to waste, so I put them to good use making potatoy egg bread. There was also banana bread (middle bottom).

I went a little crazy over that dud of a hurricane.

Recipe #1: Brioche-ish (from Epicurious)

So I guess this isn't necessarily a brioche, but there are eggs and butter, so I'm going to call it that. Textually it reminded me of brioche, and it was nice and sweet. The recipe says two loaves but I was able to get three decent sized ones out of it. D & I ate the smallest, the one on the left was brought to my fav bar, and the one on the right was frozen and later turned into a seriously delicious bread pudding for a potluck at the same bar haha.

I think this was the largest amount of dough I'd worked with at once- eight cups of flour! But it came together well and I loved the resulting bread. Will probably make it again at some point.


Recipe #2: Banana Feather Loaf (from The Bread Bible)

My previous try at a yeast banana bread was pretty delicious. So when I saw this recipe from The Bread Bible I had to give it a try. The loaf was very different, obviously- light and sweet, banana flavor only especially pronounced when you toasted it. Very good for peanut butter sandwiches, or just warmed with butter.

As it was I made far too much bread that day. Definitely kept that in mind during this snowstorm- though I did bake, and may post about it later, assuming I can find my camera. Don't hold your breath though haha.

TBP Week...???: Le Pain Quotidien Bread Class

It's been a very long time since I posted, I'm aware. Life got in the way a bit of bread, and although there were some loaves I did make and just never got around to taking pictures of and posting, there were a lot of weeks I just didn't have the time. Hopefully things will settle down so I can get back on track.

One thing that should hopefully help was a wonderful (wonderful!) bread class I took at Le Pain Quotidien. It was the Bread Basics class, and you can sign up for that and a few more here.

Yes, you read that right: Bread Basics. No, I didn't learn a ton I didn't know already. The main things were shaping (which I never really paid attention to) and the reminder that making bread isn't terribly hard. Also we stuffed bread with chocolate and nuts and other delicious things, which I now will have to try. But it was three hours of bread with a professional fancy oven, and we had to take home everything we made. And some people didn't take home their share so I got extra.

Here were the spoils:

baguette two ways

rolls stuffed with chocolate and butter, whole wheat bread with walnuts and apple

Not pictured: the pizza we made in class and ate for dinner. Also the pizza dough we made to take home. Also how happy I was.

Very highly recommended. And apparently they have classes in LA now!

The Bread Project Week 11: Pitas (and failing)

Pitas are awesome!

...I guess I should say more than that though.

For a while there I always had some (store-bought ones) on hand. If not for sandwiches, then to toast them up to eat with hummus. So it was natural that I'd want to make my own. As it happened, I ended up making two batches: one from The Bread Bible, the other from A Bread A Day, which is an old site, but I may have to start reading through it for more ideas. Daily bread would be lovely, if only there were another three or four hours in a day.

Anyway, neither ended up being traditional pocket pitas, but I'm pretty sure that was my fault. They were still delicious though, and went well with falafel, which I made myself (did you know you could do that??), adapting a recipe from from another Bread a Day post.

Recipe #1: The Bread Bible Pitas

I picked this recipe because she said you could keep the dough in the fridge for up to three days, and I'd hoping some kind of sourdough-ness would develop. That didn't happen. Oh well.

The dough came together fairly easily but was very wet. When I attempted to roll it out, all it did was stick to my rolling pin. I read through the recipe again for ideas and noticed she mentioned how similar it was to her pizza dough, so I just stretched it out with my fingers. So much fail in that idea- the width was uneven, and while it did puff up a bit the thin sections prevented it from reaching its full potential. It's very good for pita pizzas though.


Recipe #2: Whole Wheat Pitas from A Bread A Day

This was a dryer dough that came together easily. I actually adapted it slightly- she let her sponge sit for four hours, I adjusted the starting flour amounts a bit, nixed the early dose of honey (just added it a bit later) and let it sit in my fridge while I was at work. These rolled out a lot easier but again didn't puff. I'm assuming my dough was too dry?

Will definitely be trying these again, I'm a big fan of the quick cooking times for both recipes.

The Bread Project Week 10: Basic Hearth Bread

I told a million people I was going to make pita bread, or maybe english muffins, or maybe etc etc etc. The weekend ended up being insanely busy. I enjoyed myself a lot, but unfortunately bigas fell by the wayside. I ended up settled on...

The Recipe: Basic Hearth Bread from The Bread Bible

I picked it since the recipe called for a sponge (like a biga, but wetter) sit out for 4 hours, giving me time to do laundry and go to the gym. I also hoped it would be a nice compromise, flavor wise, between a straight bread and having to wait another three days to make something.

The Result:

There was probably a bit too much flour in my dough but I didn't mind, as it wasn't scary wet while kneading. It turned out fine and probably had the best crust I've made. Next time if/when I make this bread I'll do a freeform loaf or rolls.

The Bread Project Week 9: Oatmeal Banana Bread & Corn Bread

In my mind I will only officially be obsessed with baking bread when:

a) I own and use a kitchen scale to measure out ingredients
b) I have a pizza stone/quarry tiles/bricks in my oven
c) I maintain my own sourdough starter

Until that point I'm on the cusp. But! I did end up making...uhhh...five loaves of bread this weekend? There were only three batches (and only two recipes between them), but still. So much bread.

How did this happen? Well, I'd already picked a bread for this week (the cornmeal alternate to Buttermilk Potato Bread from The Bread Bible), when I noticed I had a few extra bananas this week. Food Blog Search has become a great friend of mine, and I stumbled upon this Whole Wheat Oat Banana Yeast Bread from Judicial Peach. There is literally no part of that name that didn't sound good to me. So it was set. Lots of bread. And it all ended up being tasty.

Putting in a page jump as this thing will be loooong.


Recipe #1: Whole Wheat Oat Banana Bread from Judicial Peach

Two of these three things are my breakfast everyday at work:

And I've been trying to eat more whole wheat bread so this was the perfect project for me. Everything came together well- I was worried since Banana Breads were usually quickbreads that something would go wrong with the rises, but the end result was very good. I probably needed to cook it a bit longer, but the honey (I believe) was already making the crust rather brown and I was worried about it burning.

As I knew I'd end up with two loaves I decided to try a roll method I'd read about. I created little boules and squished them together in a pan, creating a lovely crown of bread that could easily be pulled apart for consumption. I think next time I'm making bread specifically to bring somewhere I'll use this technique, it ends up much less messy than cutting slices.

The Results:

I didn't take a picture of the loaf. I used this bread for peanut butter sandwiches (delicious!), dunking in a few spicy soups I'd made to combat a cold I felt coming on (weird tasting...), and as a bun for sliders (actually good, though I couldn't taste the bananas over the burger so that's probably why).

Recipe 2: Tangy Cornmeal Bread from The Bread Bible

This is the tastiest bread I've ever made. No kidding. Leaving the biga (flour, water, and yeast you mix ahead of time to develop flavor) in the fridge for three days gave it a lovely acidity- almost a sourdough flavor. Kneading the dough was kind of scary as it was (intentionally, per the recipe) very very wet. I have to rethink my kneading surface as the cutting board I use wasn't working well at all. Luckily my mom had gotten me a dough scraper a while back. That definitely helped.

The Results:

As I said the flavor was delicious and tangy. The crumb looked lovely as well, and the crust was thin but chewy.

Will definitely be trying the biga method again, perhaps next week!

The Bread Project Week 8: Whole Wheat Potato Bread

Surprisingly on track with my variations on a recipe...well, kind of.

I was debating between two recipes- one from The Wooden Spoon Bread Book, the other from what I just checked out of the library: The Bread Bible by Rose Levy Beranbaum. In love with the latter from what little I've read, but it's a bit intimidating in that most breads require even more forethought than I'm used to (at least a day, maybe three). So I played it a bit safe and did one from the former.

The Recipe: Whole Wheat Potato Bread from The Wood Spoon Bread Book

The Changes: Butter instead of shortening, subbed in 1.5 tbs of honey as I ran out of molasses midway through. Also used one loaf pan and two random pans (all pyrex- one technically for pies, the other a larger oval pan), as that was all I had.

The Result: 

The Verdict: I should probably make smaller recipes. Or start giving this stuff away haha.

Seriously though, this was too much variation from last week's for me to get a good feel for the differences from Week 7's bread, but I'm happy with the result. I want to bake more whole wheat breads (much to D's dismay), and this had good texture and flavor. Still didn't have that potato-bread flavor I'm looking for though.

The Bread Project Week 7: Potato Bread & Flailing

So this week's loaf was someone on a whim. I intended to either remake The Learning Loaf, but maybe braid it? Either that or some english muffins or cornbread with yeast I'd had my eye on. Instead I drew another recipe from The Wood Spoon Bread Book!

Recipe: Dusty Potato Bread

I'd had some russet potatoes in the cupboard that weren't looking especially pretty anymore, and D is always bugging me to make him mashed potatoes. Also, unlike the wheat breads I've been making, D is madly in love with potato bread. So many birds killed with one stone.

I was doing a million other things in the kitchen that day so I let the first rise go on probably a bit too long, but all in all it came out well. Since the only actual potato came from the water the flavor wasn't there as strongly as I'd hoped, but I think it softened the texture up a bit.

My only change was using butter instead of shortening, as that's what I had on hand. Once again I was very pleased with the instructions in the book, and had no problem creating a bread that was delicious.

The Result:

 Maybe I should buy another loaf pan, as that second was made in a slightly larger dish.

Overall I'm feeling more confident in the technique, though I know there's still a ways to go. But given that the whole thing isn't as scary or overwhelming as it used to be I've started thinking about the direction on this project. Lately I've been just pulling recipes that look good or interesting without much thought as to direction. Given that the potato bread wasn't very...potatoy? I'm thinking about making it again next weekend, with another recipe.

Not too long ago I read this excerpt from a Mark Bittman book, which makes a lot of sense to me. I should pick a type of bread and for a few weeks make various recipes, taking note of things I like and don't like. It will give me an idea of what characteristics different ingredients bring to the table. Specifically, D wants yellow potato bread, which I think means eggs- right? So I'll find an eggy recipe, or maybe just one with actual potato in it, not just the water.

That's the overall goal- though don't be surprised if next week I'm making something random again.

The Bread Project Week 6: Learning Loaf

So yes, that title is correct. I waited until week 6 to do the recipe designed for beginners. Such is the power of blind enthusiasm.

The recipe: Learning Loaf from The Wooden Spoon Bread Book by Marylin Moore

I rather liked this recipe. It came together fairly easily, and with the loaf pan I bought for (beer bread) it was great for sandwiches- though a little soft. The amount of dough is very manageable, and it gave me a better feeling for kneading than my first attempt. The book also contains a brief summary of the ingredients that can go into bread, and a little of how they can effect the final product, which helps me learn. My goal now is to find a book that goes into greater detail about the whole process.

Anyway- after following the great instructions, my final result:

It probably over-rose in the pan a bit (there definitely was a lot of yeast in the recipe...), and I was incredibly lazy applying that egg wash (the weird shiny bit on top...), but I'm very proud. Go me!

The Bread Project Week 5: Apple Cinnamon Homebrew Bread

Short on time, or bad at planning, I wasn't able to work on a yeast bread this week. So instead I made beer bread!

D and I occasionally homebrew- he usually spearheads the recipes, I help hold and stir and sanitize. I'd been looking for an excuse to use our latest batch, a bock we mock aged in bourbon barrels using oak chips he'd soaked in Jim Beam. It also just so happened we had apples we were never going to finish before they spoiled. Thus an idea was born.

I have a habit of baking with beer- something I should post more of but never usually take pictures- and per usual I searched for a similar recipe for the ideas bubbling around in my brain. In this case I used one as a base and threw in extras hoping to get the flavor that I wanted.

Apple Cinnamon Homebrew Bread, based on these recipes from Food Blogga

Ingredients:
3 cups AP flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 (12-ounce) bottle Oaky Bourbon Bock
1 cup grated and Empire Apples, some of the juice squeezed out
1 tsp cinnamon


Easy easy: Preheat the oven to 400 degrees. Mix the dry ingredients, then stir in the beer and apples. Put the batter in a sprayed 9x5" loaf pan then bake for 45 or so minutes.

Result:

The apartment smelled so amazing, and I was a little desperate for bread so I probably should've left mine in longer...or squeezed more juice out of those apples. It was a little wet, but that just gave me an excuse to toast it, and toasting gave me the excuse to add a little butter. Delicious.

The Bread Project Week 4: Whole Wheat Garlic No-Knead Bread

I said you'd see this again, and behold!

Recipe: Same as last week's... but different.

Changes: Substituted 2 cups of bread flour for whole wheat- or unsubstituted the 2 cups of bread flour if you're looking at the original recipe- but kept everything else the same. Even separating the dough into four rolls.

 The Result: delicious! Also, I forgot to take pictures.

Per wheat bread standards, I like it but D does not. Kept two loaves out- they went perfectly with my cold remedy of choice: rosemary onion zucchini soup.

Homemade soup + homemade bread = love.

The Bread Project Week 3: No-Knead Garlic Bread

D and I went to his sister's for a combined Mother's/Father's Day dinner. I figured it would be a good opportunity to share the bread instead of eating it all myself, ruining my whole weight loss project. It's the (not so) hidden danger of baking bread every week.

Recipe: Macheesmo's Roasted Garlic No-Knead Bread

Changes: Using all white bread flour, since D isn't a fan of whole wheat. Also, after the two hour post-shaping rise I split the dough into four pieces for smaller (faster cooking) rolls and let them rise for a half hour while the oven preheated.

Result:

At first I thought it was once again too moist but after half a roll I realized the interior was surprisingly close to a favorite garlic bread of mine: Wegman's Tuscan. The other three came up to Albany with us and were enjoyed as part of the dinner. You'll definitely be seeing this recipe again, and soon. It's well worth the extra forethought and time to roast the garlic.

The Bread Project Week 2: No Knead Wheat

In an effort to not overtax the air conditioner, D and I close off the kitchen during the summer. Any use of the oven makes the room unbearable. So will someone explain to me why I chose the summer to start my bread making adventure? Ah, that's right, I'm a crazy

Anyway- onward!

The recipe came from my favoritest food blog: Macheesmo. Every time he puts up a recipe, I want to go out and make that thing. Per French Culinary Institute-student and coworker Betty's suggestion that (loaf 1) may have been over-kneaded, I went the no-knead route.

The Recipe: No Knead Whole Wheat Bread (cookie sheet method)*

The Verdict: Kelly needs to learn to follow directions.

I thought the dough looked a little dry upon first mix, so I added more water. Once it rested overnight though, the dough was waay too wet. There are no pictures of the kneading and shaping process since I was completely overwhelmed and my hands covered in sticky sticky dough.

Much flouring and slight amounts of freaking out later, and then after some resting time and ovening, we ended up with these:

That picture makes them look so much better than they did in my kitchen. IRL they're pasty as all get out. Should've let them cook a little longer. Here's the inside:

Ahh well I enjoyed the bread, especially toasted with a little butter. And it made for great french toast!

This was hands-off enough I'll most likely do it again, and soon. There's a variation on the site that looks especially delicious...

* I won't post the recipe because really, go check out that site. He's got carrot cake pancakes! And beet burgers!

The Bread Project Week 1: Dense but Edible

My first attempt at bread making was a semi-failure. Or, to look at it another way, it was a semi-success! Hooray!

My problem: I picked a book (100 Great Breads by Paul Hollywood) based on the pictures. Scoff all you want, but honestly I'm a sucker for a pretty loaf of bread. And this book was full of them. Beyond that it cost nearly the exact amount I had left on my Barnes & Noble gift card.

I picked the most basic recipe in the book (white bread) and followed what little instructions there were to the best of my ability. When I went to knead the dough- it was tough. Still, what came out made my apartment smell delicious! And it looked pretty to boot:

The crust was lovely, but the inside was a bit dense. Googling leads me to believe there wasn't enough water, but after talking with a woman at work who's taking pastry classes at the French Culinary Institute (awesome, right?), it could've just been atmospheric issues or too much kneading.

Ah well. It improved with toasting and was great for sandwiches. So all isn't lost. I may come back to this recipe eventually, but I think I'll look for a basic loaf from a book more suited for beginners.

The Bread Project - Introduction

Bread is amazing. And delicious.

picture found here. it makes me so hungry

It can be as simple as flour and water, yeast and salt...but there's something kind of scary and mysterious about the process to me. I've always wanted to learn to make it, but then bread- good bread, even- is so cheap and ubiquitous in grocery stores there's really no need. Lately though I've started thinking about the Zombie Apocalypse. Who knows what's going to happen to all the Wegmans-es and Italian Bakeries around my apartment when society collapses. So it's about time I learned to make my own.

Hence:

The Bread Project

The Goal: Learn to make bread, all different types, well.

The Process: A loaf a bread a week...with a little wiggle room. Start with the basics, though knowing me I won't want to do any once recipe too many times. Work up to fancier styles and loaves. Become awesome at making all of them.

This whole thing will most likely be updated once I've gotten a grip on what my goals actually are. One thing I know about myself is that if I don't start something when inspiration strikes, I'll often start making up excuses and never try it. So instead of thinking, I am doing.

I've picked up a few books from stores and the library, though I'm often picking which pictures make me the hungriest. So if anyone has any suggestions on good places to start feel free to comment.

The Zombie-Apocalpse Survival Project

I have a thing - obsession? maybe* - for zombies. That's not to say I love any awful zombie movie that comes along, but I think there are a lot of amazing stories out there in the genre. My absolute favorites though aren't movies, they're books by Max Brooks: The Zombie Survival Guide and World War Z. The guide is a little dry (it is basically a manual), but World War Z takes the familiar pandemic story in an interesting, smart direction. This isn't a book review blog so I won't go much further than to say just read it!

Anyway, there's a passage in World War Z that's been on my mind lately. Later in the book- spoiler alert, I guess?- once people have regained enough control to start rebuilding society, they realize most of the population has no useful skills. They had office jobs or retail jobs, sat at computers for 40 hrs a week and in front of the tv for the rest of the time. Even if they worked in manufacturing it was with complex machinery that is probably broken, or it was with some small part of the process- not the big picture.

I've been thinking more and more that while I do craft and make and create, I'm not that skilled in many basic, useful things. Like making my own clothes. Or really, cooking. I can get by but come on, I can't even make bread!

So I'm announcing my new project: The Zombie-Apocalypse Survival Project! (ZASP!) which will be broken down into a few sub-projects. For now, let's start with two:

• The Bread Project
  
• The Clothing Project
  

Look for future posts to delineate the specifics of each though you can get the picture by the names alone I'm sure. I wanted to include a The Garden Project, but it's not feasible in my current apartment situation.

ZASP! in general though isn't just really about zombie apocalypses, though that's probably what will motivate me most (kidding...maybe?). My job requires me to sit in front a computer for 40 hrs a week working on something fleeting, that appears on screens around the country but has no physical form. Crafting gets me working with my hands, but I often feel my projects are a little...impractical. That's not to say I'm going to stop making bottle cap earrings or other ridiculous things, but if I could balance those with something useful I'd feel better.

So what do you think? I'm kind of a novice in both of my projects so any suggestions or resources to start out with would be appreciated!

*...probably...definitely