Happy 2012

Fig and Rosemary Bread

Our friend Ans came for a holiday to Thailand. She asked us what she could bring from the Netherlands. I knew immediately what I liked, because we’ve been looking for figs for a long time. Ans brought 4 bags of Organic Turkish Figs, thanks Ans!

During the visit I had no time bake. We took Ans and her friend Antoinette, for a tour in our neighborhood. We visited some Little Sisters, from our project, a local market where we and the people from the hill tribes do our weekly shopping’s, we did a trekking trough the local hills and mountains and visited hill tribes villages. In between we enjoyed the baked breads from the refrigerator and especially the Stollen I baked for Christmas. 

After a week our friends moved on and today it’s Fig-time. I’m inspired by Hamelman’s hazelnut and fig bread from his book ‘Bread’. In stead of hazelnuts and figs I use rosemary and figs. I cut each fig in four parts, they look so juicy. In our garden we have a rosemary plant, lucky us. It’s hard to find a rosemary plant here. I’m making cuttings to give to our friends, they all want a piece of our delicious smelling plant.

In the original recipe very strong Canadian whole meal flour is used. Since I only have all purpose flour, I used this in stead. I added some whole wheat bran and rye. 

Sweet Potato Sourdough

We found sweet potato at our local market. We had no idea what to do with these funny looking red roots. Somewhere in my memory I had seen bread with sweet potato. 

The sweet potato were very cheap, so we decided to buy a kilo. Back home I found the recipe at Wild Yeast and the next day I started to bake sweet potato. Of course we had to taste it before adding to the dough. The name says it all; sweet and potato. Because we bought a kilo I started to clean the rest and baked them like baked potato. I added some roasted potimarron with herbs from the oven. What a nice orange treat we had.

Back to the bread; because I added the baked potato in the mixing machine most of the pieces were smashed. It gave the crumb a nice yellow-orange color. The bread had a thick crusty crust and a lovely crumb. The loaf had a nice oven spring.

Sweet potato will be back in our house and in our bread!

Christmas stollen

This is a strange time for us. We live in Thailand, born in the Netherlands. Our families still live in the Netherlands. Since we were children December is a month of celebration. On the 5^th Sinterklaas comes and gives presents to all well-behaved children. And on the 25^th and 26^th it’s Christmas. Our family is in the mood of celebrating these days. It’s difficult to get the feeling of Christmas when the temperature is around or even more than 25˚C and the sun is shining whole day. In our village we don’t see any decoration at all nor hear any Christmas songs when we go shopping.

I just finished my very first Christmas stollen. I found a nice recipe made by Stefanie of Hefe und Mehr. The bad part is; we had to wait for 2 weeks or more before we could taste it! Stefanie said the stollen needs time for the flavors to combine.

Baking this holiday bread was fun. I like it when bread needs time and attention. It’s not difficult, but you need to do some steps before you start the mixing. The evening before you need to make a soaker. I’ve baked many raisin breads, but I never soaked the raisins for a whole night in boiling water. It’s worth it, the taste of the raisin is delicious and they melt on your tongue.

As said before, this was my first stollen. I decided to start with one stollen in stead of two. I divided the recipe by half. I wish I had baked two stollen!

Dutch Apple pie

We found some nice Granny Smith apples and we had to bake apple pie. Peter, my husband, normally bakes apple pie. But, he was too busy in the garden and the apples were waiting. I used the same recipe as for Nutty Fruity Pie, a delicious pie. It's important the dough crumbles by using cold butter. If your kitchen is too warm, you can place the dough in the refrigerator to cool off.
This recipe is made as a Dutch Apple Pie; double crust pie. Originally the Dutch Apple Pie has strands of dough cover the pie in a lattice. It holds the pie together but you can see the filling. The apples are crisp and mildly tart, like Goudreinet or Elstar. Here we don't have these Dutch apples, but we found Granny Smith a good replacement. In the filling you find raisins, lemon juice and cinnamon. Dutch Apple pies go back a long time, they are found on paintings made in the 17th century. Even though the recipe is still the same, today I choose for a full top in stead of lattice. 

Kanelbullar with cardamom and cinnamon

I love autumn, maybe because I’m born in this season. I love the colors and the changing of the season to autumn. When I lived in the Netherlands I loved to walk in the forest; seeing all those colors, hearing the crispy dry leaves, smelling the pine trees and feeling the cooling wind.

Some years ago we came to live in Thailand. We love it! We love the weather, the food, the people, the culture and more. We have 3 seasons here up north; winter, summer and rainy season. We don’t have autumn. But, if you look and feel closely, you can see a bit of autumn in the changing from rainy season to winter. When winter comes the plants in the garden are slowing down and some seem to stop altogether. Temperature drops in the morning from average 25˚C to 15˚C. Teak trees are dropping their leaves. This gives me a feeling of autumn.

Sarah of Winged Snail asks to bake with autumn flavors for Bread Baking Day #44. It took me some time to get the right feeling for her question. Living in Thailand for some years and thinking of autumn flavors was strange. Autumn for me is falling leaves, red and earth colors, taking long walks, sitting at a fireplace (this we do have). And autumn flavors are cinnamon, nuts, dried fruit, cardamom, sweet and a little bit tangy.

How lucky I was when I read about Kanelbullar; Swedish cinnamon buns. This is autumn for me. And they taste soooooo great, you have to make these. The crumb is soft with a hint of cardamom and the paste is absolutely delicious. The cinnamon paste stays soft and moist after baking, so you have a filled bun. And it looks nice too.


I followed the recipe and baked 12 big kanelbullar. We shared them with friends and neighbours. 

Potato Rosemary Bread in a pan

We like bread with potato and honey. It gives bread a distinctive smell we like, especially when you also add fresh Rosemary.

I’ve baked with potato in Maggie Glezer’s Royal Crowns Tortano and Rewena Paraoa; both delicious breads. Today I make Dan Lepard’s crusty Potato Bread. The original recipe is found in his book “The Handmade Loaf”. I’ve tweaked it a bit, using whole wheat bran, rye, wheat germ and I added some fresh Rosemary.

Because of the grated potato the dough was wetter as I expected it to be. I used the mixing method from Maggie Glezer’s Royal Tortano and let it mix until the dough cleaned the bowl. This took about 10 minutes. I could almost pour it into the slightly oiled bowl. But it was tacky in stead of sticky and that's a good thing.
After baking the crust has a nice brown color, the crumb is moist and open and the bread  tasted and smelled nice.  

I wanted to use my ceramic pan to bake this bread. We had been looking for a cast iron pan for a long time now, but recently we found this new ceramic pan for about 2 euro. And it works great!

Norwich Sourdough and a Year in Bread

It is time for a celebration! 

One year ago I started to write about my discovery of bread. And what a year it has been. 

As you all know by now; the result of baking bread shows more than a loaf of bread. It shows the amount of attention you have on that moment or if you were distracted. 

what a crust

Of course I started to learn about the technic of baking bread. How to pamper my starter to be happy, fluffy and bubbly. And how to maintain my starter when I wasn't using it. I also  discovered my starter is alive and has needs. 

I learned about mixing times, bakers formula, kneading, windowpane, sticky vs tacky dough, rising and proofing and how to get good oven spring and singing of bread. And don't forget the shaping of bread. Especially baguette!

But, during this year I learned a lot about keeping my attention with my dough and not being distracted by thoughts. Especially when I bake a bread I've baked before. 

It's as if I don't need to keep my attention with the recipe and then the result is always different. On those occasions the dough sticks to the banneton for no reason, or is sticky in stead of tacky, or there is no oven spring, or it looks like a pancake, or .... 

good looking

Why this Norwich Sourdough? Because I found this recipe (in honor of Jeffrey Hamelman) on Susan's blog WildYeast. She inspired me one year ago to work with sourdough starter and to try to bake beautiful and delicious breads. I'm still learning and there are a lot of great bakers to learn from. Every week I have a look at Susan's blog to see if she has baked something new and always I find something at YeastSpotting. 

2011

San Joaquin Sourdough, or is it tweaked too much?

I found a beautiful looking bread on the site of The Fresh Loaf. David (DMSnyder) regularly makes beautiful loaves.

David writes; “I first developed this formula about 3 years ago. Since then, I've tweaked the formula and methods in many ways. I know many TFL members have made this bread and enjoyed it.”

Ever since I started baking bread, this month it’s one year ago, I read about bakers tweaking recipes. Tweaking means: Improve (a mechanism or system) by making fine adjustments to it. If you use this word also for baking, when you tweak a recipe; it should improve the original. I had no idea. I started to tweak recipes mostly because I didn’t have the right ingredients. Later on, when I became more confident, I tweaked because I liked other flavors in my bread. 
And because I couldn't bake the original, I had no idea if it improved. I liked tweaking and started to add some rye, whole wheat bran, roasted malt and roasted wheat germs. All great flavors. 

And today I did it again, I tweaked bread. I started with the recipe of San Joaquin Sourdough because it looks good. I had some biga naturale in the refrigerator and was looking for a bread to use it. I added roasted wheat germs because of the nice flavor and roasted malt because I wanted to bake a brown bread. The shape is also different because I wanted a big French bread. 


The bread came out as I had hoped and with a delicious smell. The taste is great, good crust and soft crumb full of flavors. But, can I still call it San Joaquin? 

That evening I made, my first and certainly not last, foam omelette with salami, olives and rosemary.

Below I wrote the ingredients as I found on David’s blog and made it like I usually make bread.

Fougasse

Fougasse looks like an ear of wheat. In the old days, when people baked in wood fired ovens and had no thermometers to check their temperature, they used "fougasse to assess the temperature of a wood fired oven. The time it would take to bake, gives an idea of the oven temperature and whether the rest of the bread can be loaded". I think this is a delicious way of checking the temperature. These are the first fougasse I baked, but surely not the last one.

This month the Babes are baking fougasse and I’m joining them. Elisabeth of Our Kitchen  asked us to bake fougasse. We can use any dough we like, as long as we shape it into a fougasse. I hadn’t baked a Norwich Sourdough for a long time, so I used this dough. I used  the extra dough to make a great pizza.

There a many flavors you can add to a fougasse. We just found green cardamom pods and I still had some Nigella seeds. And I always have sesame seeds, black and white, in the house. I decided to bake one fougasse with cardamom and Nigella and the other one with roasted black and white sesame seeds. On top I sprinkled some coarse sea salt.

I mixed the seeds in the dough and after one hour I placed the containers in the refrigerator for the night. The next morning I shaped them and just before they were proofed enough I sliced them with a bank card into a nice tree shape.

Fougasse is delicious flat bread with a crusty crust and a nice crumb with holes. You can play with the dough; just white flour or with some whole wheat and rye, with sourdough or yeast, use seeds, nuts, dried fruit, or....

Poviticia for World Bread Day 2011

Today is World Bread Day and I want to bake something special.


Zorra, the founder of World Bread Day, says: 'October 16 is a day that should heighten our awareness of the world food problem and strengthen solidarity in the struggle against hunger, malnutrition and poverty. Of course we can not solve this problem by baking a bread, but perhaps some of us will share their baked bread with someone who is not as lucky as we are'. Thanks Zorra for this great initiative! 

When we were in Holland we visited Peter’s daughter, Nieke and her husband Miron and their daughter Stella. There we also met Visnja, Nieke’s Croatian mother in law. We talked about baking bread and she told me about Poviticia, Croatian walnut bread. She told me that her father loved this bread, but her mother couldn't bake it. I told her I would (try to) bake it for them; Nieke, Miron, Stella and Visnja. Because we can’t give them the real bread, we will share it with friends from other countries. This way, more people will enjoy this Croatian Poviticia. Visnja told me Poviticia means simple bread, and I can tell you its fun to make.

Sharing the bread was fun too. I used 1/3 of the original recipe and this got us a big sweet bread; more than enough to share. The first piece was shared with Dutch and Canadian friends in Thailand. The second piece we shared with Australian and Japanese friends. And the third part we shared with Thai and Burmees people who normally don’t eat much bread.  

The taste was good. I have no idea if it tasted like the original Croatian Poviticia, but all who ate this sweet bread, liked it a lot. Maybe one day I can bake it for Nieke, Miron, Stella and Visnja? It would be nice to eat this festive bread together.

Tartine Country Bread with Kalamata Olives and Rosemary

We bought fresh Kalamata olives and we have a beautiful Rosemary plant in the garden. What should I bake with these nice ingredients?

Off course a Tartine Country Bread. Most of my Tartines (see my discovery of ....) were baked in my flowerpot or ceramic pan. The result is great, but the shape is every time almost the same. This time I wanted something different and shaped this bread.

While writing this post, the bread is out of the oven. It looks and smells very nice. In the oven I have some tomatoes, onion slices and garlic with sea salt, pepper, dried rosemary and olive oil. It’s roasting very slowly and the kitchen is starting to smell like Italy. This evening we had a nice Italian sandwich. This tartine also taste delicious; crust is crunchy, crumb is soft. The olives add the extra flavor and there is a little sent of rosemary.  

Croissants with sourdough, what a success!

For a long time I saw beautiful croissants baked by fellow bakers. I wanted to give it a try too. I wasn’t scared by the bakers who wrote on how difficult it is to bake croissants. I like a difficult recipe, this keeps my thoughts were they should be. And as soon as we found the special folding butter I could bake them. (ok, we bought margarine before using the expensive real butter).

I already knew what recipe I would use: Croissant with natural starter (sourdough starter) from Suas’s Advance Bread and Pastry Cookbook. I found a great description at Sue’s blog You can do it at home  

I had another reason to make croissants; I wanted to bake Tartine’s Morning Buns. You need croissant dough for it. I did and they were great, but I have no photos, because we were in a hurry to go to Holland. These Morning Buns tasted delicious and looked great, but they were too big for us. Maybe for an afternoon snack?

The croissants were great and I will bake them again and again. Not only because I still have a lot of folding margarine left, but because these home made croissants are delicious and fun to make.

I agree with Sue; “It is achievable and the results are truly rewarding”.

French countryside bread with poolish

We were off for 3 weeks, back to Holland. We went to be with Peter’s dying father and his family. It’s touching to be with someone you love who is dying. We stayed for 3 weeks.

When we left in a hurry to Holland, I dried my starter and now I’m reviving it. But, before we can eat fresh baked sourdough bread I have to bake some with yeast. No problem with this great recipe I found.

This recipe I found at Uit de keuken van Arden  (it’s in Dutch) is a great recipe when you have no idea what to bake and like a good crusty crust and a soft crumb. I went for 2 loaves and that evening we had great Dutch cheese sandwiches.

The evening before I made the poolish.

Off we go

Coming weeks I don't know if I'm able to bake and write a post about it. Yesterday I baked croissants and heavenly morning buns for the first time and what a success it is. But, I will post about it on a later date. 

The father of Peter is dying and we are off to see him in the Netherlands. Peter's father is 91 and had a good life. Still it's hard to finally say goodbye, but we're lucky we are able to go and be with him, Peter's mother and his family. 


This morning I converted my starter to a stiff starter at 50% hydration.  I divided it up into four pieces and on a floured surface, I rolled it out into thin sheets (like making pasta). I placed them on wire rack until fully dry.  Then I put it in an airtight container until I'm ready to revive it and bake again... Thanks to BreadBakingBassPlayer I can start baking when we come home.

Vienna Bread & Kaiser Rolls

The Bread Baking Babes are baking Vienna Bread and Kaiser Rolls in August 2011. We love Kaiser Rolls and especially the ones with Dutch Crust or as the Dutch say; ‘Tijgerbolletjes’. Lovely rolls with a crusty crust and they look great. 
Many memories come when we have these on the table. Because the last time we ate them was more than five years ago in the Netherlands. Peter loved to eat them with corned beef and I loved them with fresh strawberries, but home made peanut butter is always good.     

I tried the Vienna rolls as shown by Astrid of Paulchen’s Blog, host for this months BBB.

But as much as I tried, I couldn’t shape them into Kaisers rolls. Eventually they looked funny, but not like Kaisers rolls. So I went for Dutch Crust. Finally I could bake ‘Tijgerbroodjes’. 

I baked them two times, and I already  know there will be more times. The first batch tasted delicious. A nice roll with a bit of crusty crust and a very nice soft crumb. But, I wasn't happy with the crusty crust and had to make them again. The crust became softer after the rolls cooled down. At first I had no idea what  caused this. And then it came to me. We are in the middle of the rainy season and the humidity is very high. Soon after the rolls cooled enough the humidity found the rolls too. The second batch was much better. The same delicious crumb and this time also good looking and crusty rolls. We ate them while they just cooled enough; great crust! 

Even though the weather is causing softer crust, I keep on baking. Today I even baked a Tartine for my discovery of .....  Soon I will post my experiences. I've baked some different Tartines already.  This time I used my ceramic pan  for the first time and what a beautiful bread came out!   

BIALY with Onion Garlic

Bread Baking Day #43 is coming up and I am wondering what the theme for this month will be. Judy of Judy’s Gross Eats choose Onion Bread. We’re lucky because we love onion. All year round we have onions in the house, together with garlic of course.

On my list of ‘to bake breads’ is a bialy. It looks nice and I’m always curious about discovering new breads. With the dough you can make Bialy and also Bagels. We have not much experience with Bagels. We like chewy but not too dense crumb.

When the Bialy came out of the oven they look real nice. I baked the onion and garlic with a little bit of apple vinegar, so it had a light brown color and baking it in the oven gave it even more color. But, it is not burned! The smell is nice and the taste is good.  Even though I used the prescribed amount of salt, it could use more salt for our taste. I followed a recipe for Kalamata olive Bialy made by Sally. I left the olives out of the dough and probably missed out on the extra flavor. The Bialy is chewy and dense. They are as they probably should be, like a Bagel. The original recipe is by Dan Lepard.

Pull apart bread with candied pomelo

I was intrigued by pull apart bread. Lately I saw some nice ones. Pull apart bread looks like a party bread, a bread for sharing, for eating with friends; a happy bread.

I found a recipe at Yumarama. Paul had made two versions, one with cinnamon sugar and one with lemon zest. He was very content with the zesty one. I still had candied pomelo. We love the combination of sweet bread with the tangy taste of pomelo. The color is fun too.

It’s nice dough to work with. I followed the recipe to the point of the filling. Paul used 226 grams of sugar and this was too much for me. I looked at a few conversion sites and 1 cup of granulated sugar went from 191 grams to 230 grams (?) Still this was so much sugar, I simply couldn’t pour more than about 125 grams. It’s confusing for me, because there are so many cups to work with.

Because the bread pan couldn’t hold all the dough I used a small cake pan and filled this with the remaining stack of dough. The small bread looks like a flower, don’t you think so. As I thought before: pull apart bread is delicious and fun to eat.

Dutch Regale’s Finnish Rye

Peter, my husband, loves to eat Friesian Dark Rye with old cheese. But we can't find this over here. Every time we visit our family in Holland he enjoys it at breakfast. 

A while back we found pumpernickel and rye flour and a recipe to make this Friesian Dark Rye, but it needs around 12 – 24 hours in the oven. This would make it very expensive bread. The pumpernickel stayed in the plastic container and waited for a new chance to come out.

This week I found it at the Fresh Loaf. Alan baked a beautiful Dutch Regales’ Finnish Rye from Maggie Glezer's Artisan Baking Across America. It looks like a normal dark brown bread; very tasty. I asked if it's sour and Alan said: ‘it was not sour at all; in fact there is a subtle sweetness’. It is baked as normal bread. So it was time for the pumpernickel to come out. 

And how happy we were when we tasted this delicious bread. It’s moist, in a good way, and very tasteful. If you have 2 slices of this bread you’ll be full. That’s good when you want to loose some weight and still eat the good things live brings. I bake a lot of sourdough bread with a bit of rye and was concerned if the taste of rye wouldn’t be too much. Strange thought when you want to bake an almost 100% rye bread. Oke, but I did bake it and we love it.

I changed a few things. I didn’t have flax seeds and used 7-grains instead. The original recipe calls for whole wheat flour and whole rye flour; I used less whole wheat flour and all purpose flour. And finally I replaced the molasses with 5% of my favorite roasted malt. 

Pain aux Cereales by Eric Kayser

While the Dutch Regale’s Finnish Rye proofed , I looked at The Fresh Loaf for some inspiration. There were people raving about Pain aux Cereals made by Eric Kayser. I was intrigued and had a look at the website of Kayser. There are some nice recipes I will make one day.

I had to know why people call this “the best bread in the world”. I don’t know about "the best" of anything. Everything is relative and subjective. Of course we can talk about what is ‘good’ and what is ‘good looking’ and what is … And maybe most people agree on this, but it is still a personal judgement and that will change in time. I can talk about my “best tasting and best looking bread”. And this also changes, like everything changes.

Anyway, I can’t bake this bread like Kayser has baked it. There are some ingredients not the same. So, is it even the same bread? Even Don decided to formulate his own interpretation of Kayser's Pain aux Cereales based on his compilation of information gathered on the internet and relying loosely on the recipe in his book. And I’m using the information Don provides. But, I don’t care. I bake with what’s available (ingredients, equipment, weather and other unforeseen influences) and accept the result.

The result for us is: a good looking and very tasteful bread. The seeds gave it a nice flavor and a bit of nutty taste. I baked 2 loaves and the first one was gone before I could take a nice crumb shot and the other one went into the fridge for next time. But, I can tell the crumb looked nice with some big holes, although it didn't have the biggest holes I hoped for, yet. 

Sourdough Whole Wheat Ciabatta

I found these deliciously looking Ciabatta at applepiepatispate. I made ciabatta before and thought of the remark of Jeffrey Hamelman; this requires some special handling (like locking all the doors so the bakers can’t run for the exits)….”.

The first ones looked like thick pancakes and the last ones were good; they looked like ciabatta. I like to get more experience on working with wet dough and Kayser’s ciabatta look great, maybe these will work for me. They did! I don’t know what the secret is, but this is a great recipe. It’s an easie recipe and has a nice moist crumb. My constant challenge is getting crumb with bigger holes, but in the mean time this is great. I’ve learned already to handle the dough gentle, this is essential to get the characteristic irregular holes and open crumb of ciabatta.

Crackers

Like every week I can’t wait to see the submissions on Yeastspotting. They are inspiring, even though my long list of “bread to bake” is growing. But, I’m patient and a week has 7 days; so, I can bake a lot. And we love bread.

This week I saw the tasteful looking crackers made by Julia @ Mélanger. While I was waiting for my sourdough starter to grow enough I made these delicious crackers. This was the first time I baked them, but certainly not the last time. We loved them. I had to put them in a plastic container before Peter ate them all.

I played a bit with the toppings, some with black sesame seeds, some with sea salt, some with dried rosemary and for the the rest I mixed the toppings. We liked them all. Peter suggested for next time to make some bigger ones without topping so we can eat them with our home made peanut butter of jam; good idea.

Gibassier Pomelo

Host for this months Bread Baking Day is Palmira of Come Con Migo El Blog de Palmira  Palmira asked us to bake Bread for a Picnic.

We gave it some thought, and came up with this sweet bread. This bread is so delicious you can eat it all day and especially when you are having a picnic.

Normally we buy some Thai food and have our picnic in the National Park near our village. There is a nice river floating through the park and you can sit on the grass. The trees provide a nice shade during the hot weather. They even have a nice hot spring.

Next time we will bring our Gibassier too. It’s nice to have something sweet after a spicy meal.

Ciril Hitz wrote about these Gibassier in Baking Artisan Pastries & Breads; ‘in my wife's opinion, one of the best breakfast breads ever’. We agree!

As soon as I saw these, I knew I had to make them. Don’t they look absolutely delicious! Gibassier is a sweet bread from the Provence. In the original Gibassier there is orange flower water, candied orange peel and anise. I didn’t have all these ingredients. But we just bought candied pomelo. I agree the color is very green, but it tastes good. And, instead of orange flower water and anise, I used vanilla essence. Because of the different ingredients I call it Gibassier Pomelo. For us this is a perfect Picnic Bread.

These Gibassier are fun to shape. I used a credit card to make the cuts in the dough, a handy tool. The dough is sweet, light and with a little fresh bite from the Pomelo. I followed the recipe and made 12 Gibassier. The next day we met some friends and I knew they would love them too. You can keep them in the refrigerator or, like I did, in a covered plastic bowl. I kept them fresh for 3 days, until they were all gone.

Sourdough Italian Buns

The Bread Baking Babes are making Hamburger Buns. And we will have them too, I thought. But, I wasn't paying attention enough. I made nice Sourdough Italian Buns and not the Hamburger Buns the Babes made. Next month I will follow the recipe and join the BBB as a Buddy. 

I used this dough before, I made Sourdough Italian Rolls. They are delicious. At first I thought of making my buns with nigella seed, but during the process I made these nice buns; plain with a cross and others with white sesame seed on top.

We loved these shaped as Rolls and we love them shaped as Buns. That evening Peter made some great Hamburgers; filled with fried onions and delicious herbs. Even dough I didn't joined them, thanks to the Babes we had a nice dinner with home made hamburgers and buns.