Picture Shooting Classes

First exercise:  at the street market. Playing with foccus and zoom.

My friend Matilde

Relaxing

Last week was Carnival here in Brasil, so we could enjoy one week Holydays. Me and my family went to this charming little hotel by the beach, in Praia Grande.

Now I'm back, rested and relaxed. Ready to devote myself to the next DB Challenge (February, 27th). Meanwhile, enjoy the pictures. 

                                               In the morning - Low Tide

The Hotel

The little town of Nova Almeida

In the evening - High Tide

Daring Cooks' Challenge - February 2010

Blog checking lines: The 2010 February Daring COOKs challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.

The MANDATORY recipes for this challenge are the Pita Bread and the Hummus.

The VARIATIONS ALLOWED are:

1. The pita bread recipe uses all purpose flour – if you cannot digest wheat flour, you may tweak the recipe to use alternative flours.

2. You can flavor the hummus however you’d like, for example, you can use olives, sun dried tomatoes, roasted peppers, etc. but stay with the recipe given. You cannot use your favorite hummus recipe or any other recipe.

3. You can use however many optional recipes for mezze that you’d like – you can make all of them, or none of them.

Pita Bread – Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid

2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)
In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).
Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.

Hummus – Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden

1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams) -I used the dried ones and all the cooking.
2-2.5 lemons, juiced (3 ounces/89ml)
2-3 garlic cloves, peeled and crushed
a big pinch of salt
4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment (1.5 ounces/45 grams) - I added 1 1/2 tsp peanut butter. Scrumptious.
Additional flavorings (optional) I would use about 1/3 cup or a few ounces to start, and add more to taste
Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
Add the rest of the ingredients and mix well. Adjust the seasonings to taste.

My two other mezzes were Tzatziki and a Bulgur, Courgette, Mint, Scallions and Coriander salad.

Tzatziki - this recipe I've found in this amazing blog: Kalofagas -greek food and Beyond

500 gr. of plain yogurt, strained
1-2 cloves of minced garlic (depending how garlicky you like it)
1/2 English cucumber, seeded and grated
2 Tbsp. chopped fresh dill  - I coundn't find fresh dill, so I worked with dried one
Splash of Ouzo - Skiped this
Squeeze of lemon juice to taste
Salt
1/4 cup extra virgin olive oil
Mix well all the ingredients.

Bulgar Wheat Salad - I've seen this on TV, at Nigella Lawson show. Then I found the recipe in her website.

250g bulgar wheat

Very large bunch fresh coriander, weight of leaves, without stalks, approx. 50g
Large bunch fresh mint, weight of leaves, without stalks, approx. 40g
6–8 spring onions
1 fresh green chilli
2 small or 1 medium courgette
Juice of 4–5 limes
8 tablespoons olive oil
Salt and pepper
Following the packet instructions, cover the bulgar wheat with water and leave to steep as directed.
Chop the coriander and mint. Avoid reducing the herbs to wet mush: it’s better to have the leaves left relatively large. Finely slice the spring onions and deseed the chilli and chop it very finely, too. Take half the courgette and peel it and dice it into very small pieces.
Drain the bulgar wheat in a sieve when it tastes tender and push and squeeze as much water out as possible. Pour over the juice of 4 limes and all the olive oil. Add salt and pepper and toss well, either with your hands or a couple of forks. Reserve a small handful of the chopped coriander and mint and throw the remainder of the chopped herbs, chilli, spring onions and courgette into the dressed bulgar wheat and mix deftly.
Taste to see if you need more lime juice (or indeed anything else). Get the vegetable peeler and shave thin slices from the remaining courgette and scatter these, along with the handful of reserved herbs, on top.

I loved baking those Pitta Breads and enjoyed a lot the mezzes. They were all very good, specialy the Hummus. Thanks Michelle for this challenge otherwise I think i'd never bake my own pittas.

Daring Bakers' Challenge - January 2010

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca/

Nanaimo Bars are a classic Canadian dessert created in none other than Nanaimo, British Colombia. In case you were wondering, it’s pronounced Nah-nye-Moh. These bars have 3 layers: a base containing graham crackers, cocoa, coconut and nuts, a middle custard layer, and a topping of chocolate. They are extremely rich and available almost everywhere across the country.

Gluten-Free Graham Wafers

1 cup (138 g) Sweet rice flour (also known as glutinous rice flour) Here in Brasil we have only one type of rice flour, and I don't know which kind is it
3/4 cup (100 g) Tapioca Starch/Flour
1/2 cup (65 g) Sorghum Flour No way we find it here, so I used corn meal (maize flour)
1 cup (200 g) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.

In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.

When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Those are very good cookies. Kids, husband and friends just loved them.

Notes for gluten-free Graham Wafers and Nanaimo Bars:

• Glutinous rice flour does not contain any gluten, as it is made from a type of rice called glutinous (or sweet) rice.

• The graham wafer dough is very sticky. Make sure you are flouring (with sweet rice flour) well, or the dough will be difficult to remove from the surface you roll it out on. Also be sure to keep it cold. You do not want the butter to melt.

•  Tapioca starch/flour and sweet rice flour can often be found in Asian grocery stores, or in the Asian section of you grocery store. Sorghum can be slightly more difficult to find, but it can be replaced with brown rice flour, millet flour or other alternatives.

• In the Nanaimo Bars, it is very important that the chocolate be cool but still a liquid, otherwise the custard layer will melt, and it will mix with the chocolate, being difficult to spread. Allow the chocolate mixture to come to room temperature but not solidify before spreading the top layer on.

Variations allowed:

• Although it is highly recommend using gluten-free flours, as the chemistry is very interesting and the end result can be amazing, you are allowed to use wheat.

• If making them gluten-free, no wheat, barley, rye, triticale, kamut, spelt, durum, semolina, or other gluten containing ingredients may be used. Removing those ingredients ensures it is safe for those with Celiac Disease and other health issues where gluten causes problems. If you do plan on serving this to someone on a gluten-free diet, also ensure no cross-contamination occurs.

Nanaimo Bars

Bottom Layer
1/2 cup (115 g) Unsalted Butter
1/4 cup (50 g) Granulated Sugar
5 tablespoons (75 ml) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 ml) (160 g)  Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g)  Almonds (Any type, Finely chopped)
1 cup (130 g) Coconut (Shredded, sweetened or unsweetened)

Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

Middle Layer
1/2 cup (115 g) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder
2 cups (254 g)  Icing Sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

                     

Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) Unsalted Butter

Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Thanks Lauren. This was another amazing challenge and I've learned a lot about Nanaimo City and its delicious bars. I'm sure I'll make it again and again.

Tell me the truth, would you resist eating everything?

Additional Information:

These bars freeze very well, so don’t be afraid to pop some into the freezer.
The graham wafers may be kept in an airtight container for up to 2 weeks. Mine lasted about that long.
If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.
For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs!

Recipe Source: Graham Wafers — 101 Cookbooks (http://www.101cookbooks.com/archives/000126.html)

Nanaimo Bars — City of Nanaimo (http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html)

Graham Cracker and Graham flour - some interesting information on Wikipedia.

Oh, I was almost forgetting to tell you the big news. I've joined a class to learn how to take pictures. The classes will last for 7 Saturdays. Last one were the first. So you may expect for better pictures in a near future (at least I hope so...)

Daring Cooks' Challenge - January 2010

I promised to tell you all how my lamb's leg turned out. Well, it was delicious! This marinade worked very well with this meat. Again, the Tamarindo dip did a great combination, better then Peanut-Coconut.

As I wrote yesterday, I place the whole leg in the oven. But, my husband arived home earlier, and he was starving. I was taking a shower and when went to the kitchen, he had already sliced all the meat and boned it. So I couldn't take a picture of the whole piece. It is a pitty, it was so beautiful...

Oh, and I forget to tell you I did my own tamarindo paste. It is not difficult and the result worth the job. Cuppy, from Cuppylicious, provided a link where we can see how to do that: http://www.bbc.co.uk/food/get_cooking/techniques/092002.shtml

Tamarindo Paste

200g tamarindo peeled

Warm water

Soak the tamarindo in warm water, suficient to cover it, about an hour. Then pass it throgh a sieve. Press the seeds against the sieve. You will get a think and creamy paste. Just it. You can add sugar and spices and cook it as a jam or mix it with salt and olive oil and serve as a dip too. Really good!

Daring Cook's Challenge - January 2010

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

Satay (or sate) is very often served as “street fare” all over the world, and you dip your cool little meat skewer into any variety of dipping sauces.

The challenge:

Use any meat or tofu you like.  I chose to use Chicken breats and a lamb's leg

Serve satay as an appetizer, side dish or main course.

Skewer or no skewer, your call.

Pan fry, grill, or broil, also your call.

Alternative recipe below for faster marinade.

Alternative recipe below for peanut allergies.

You don’t have to use turmeric if you don’t have it. In the case of satay, turmeric just makes it yellow.

Marinate (verb) – to steep (to wet thoroughly in or with a liquid; drench; saturate; imbue) in a marinade before cooking.

The required part of this challenge is to marinate. Marinades serve two purposes, to: 1) add awesome flavor and 2) tenderize tougher meats.

Satay Marinade

1/2 small onion, chopped

2 garlic cloves, crushed

1 T ginger root, chopped (optional) (2 cm cubed)

2 T lemon juice (1 oz or 30 mls)

1 T soy sauce (0.5 oz or 15 mls)

1 tsp ground coriander (5 mls)

1 tsp ground cumin (5 mls)

1/2 tsp ground turmeric (2-2.5 mls)

2 T vegetable oil (or peanut or olive oil) (30 mls)

1 kg meat

I made it a little bit more Thai, as suggested: I added a tsp of chopped green chili, an extra tablespoon of ginger root, and 1 tablespoon (0.5 oz or 15 mls) of fish sauce.

Directions:

Chop the onions, garlic and ginger really fine then mix it all together in a medium to large bowl.If you have a food processor or blender, dump in everything except the meat and blend until smooth.
Cut the meat into 1 inch strips (as the chicken breats were too thick, I cut them into 2.And I decided bake my lamb as it was, in one big piece). Cover it with marinade, seal and chill.

Depending on the ingredients you select, time table:

                          Prep      Marinate         Cook

Pork                30 min.     4 – 24 hrs      20 min.
Beef/Lamb      30 min.     6 – 24 hrs      20 min.
Chicken           30 min.     2 – 12 hrs    10 – 15 min.
Vegetables   5 - 10 min.     2 hrs           5 - 10 min.
Tofu             5 - 10 min.     2 hrs           5 - 10 min.

The Marinade

 Lamb's Leg, Left and Chicken Breats, right

Cooking Directions

If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.

Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*

Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.

*If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.

Peanut Sauce

3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)

Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Pepper Dip (optional) - As my children don't like anything hot, I skiped this.
4 Tbsp soy sauce (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)
1 finely chopped green onion (scallion)

Mix well. Serve chilled or room temperature.

Tamarind Dip (optional)
4 Tbsp tamarind paste (2 oz or 60 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 clove of garlic, minced
1 finely chopped green onion (scallion)
1 tsp brown or white sugar, or to taste (about 5 mls)

Mix well. Serve chilled or room temperature.

Peanut Sauce at left and Tamarindo Dip at right

Those two sauces are really great. The sweetness of the peanut butter mixed with the coconut milk made me eat it alone, several spoons. But I must say that the Tamarindo dip sourness worked perfectly with the chicken. What a wonderful combination!

Everybody here at home, loved this dish. As you can see on picture 1, I "diced" the meat and served with sticks. Gooooood!

The Lamb. Well I have just placed it into the oven. I belive it will be ready for lunch, 2 or 3 hour ahead. I promise you to post the pictures later today, ok?

I want to thank Cuppy for this amazing challenge. I always say I love asian food and this tiome it was not different.

See you!

Daring Baker's Challenge - December 2009

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

Anna's Notes: If you don't have an awful lot of time, the doughs can easily be frozen and then thawed when you are ready to roll it. The baked pieces can also be tightly wrapped in plastic and frozen for assembly later.

The house could be as big or as small as you'd like, but it MUST meet these requirements:


1. Everything needs to be edible - no glue or inner non-food supports allowed.

2. You must bake the gingerbread yourself, whichever recipe you choose. No graham cracker houses please!

3. You must use some sort of template. If you don't use ours, take a picture or link to what you do use in your final post. It doesn't have to be super technical - Anna didn't even measure hers, she just cut out shapes from parchment and made sure the edges matched up.

Have you ever heard that kid's story which 3 little pigs must bild a house to protect themselves from the wolf? Well, I'm definetly not the third pig. My little house has colapsed at the first blow...

Thanks Anna and Y for the chance of doing something I have never done before and for all the laughimg.

But seriously, I must say I didn't like this challenge very much. I mean, I can't see the point of all that hard work for something ...ham... tasteless. I don't mind having hard word at kitchen. Difficult recipes really challenges me and I feel great whenever I face and manage to make it. Like that: I DID IT!

But I strongly belive the food must be delicious. Beautiful and delicious. I chose the Scandinavian Gingerbread recipe and it is not like that. Even my kids refused to eat them...

Anyway, here is my results:

And it's gone with the wind...

Y's Recipe:

Scandinavian Gingerbread (Pepparkakstuga) from The Great Scandinavian Baking Book by Beatrice Ojakangas

1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g]

In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.
Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.
Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]
Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.

Royal Icing:

1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.

Simple Syrup:

2 cups (400g) sugar
2 cup water
Place in a small saucepan and heat until just boiling and the sugar dissolves. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes, remake it.

Some links to good extra information:(Thanks to Anna, Y and Audax for this)

http://www.bonappetit.com/tipstools/slideshows/2008/12/gingerbread_house...


Gingerbread: Things to Make and Bake by Teresa Layman http://www.amazon.com/Gingerbread-Things-Make-Teresa-Layman/dp/081093367...


How to Build a Gingerbread House: A Step-by-Step Guide to Sweet Results by Christina Banner http://www.amazon.com/Build-Gingerbread-House-Step-Step/dp/0981580610/re...

Gingerbread Houses by Christa Currie http://www.amazon.com/Gingerbread-Houses-Christa-Currie/dp/0385472676/re...

The Gingerbread Architect: Recipes and Blueprints for Twelve Classic American Homes by Susan Matheson and Lauren Chattman http://www.amazon.com/Gingerbread-Architect-Recipes-Blueprints-American/...

Gingerbread Houses: Baking and Building Memories by Nonnie Cargas http://www.amazon.com/Gingerbread-Houses-Baking-Building-Memories/dp/087...

Here are some links to free patterns and information about gingerbread houses


http://slice-heaven.com/store/show/FREEGHPATTERNS
http://www.gingerbread-house-heaven.com/free-patterns-for-gingerbread-ho...
http://www.fashion-era.com/Christmas/christmas_food_gingerbread_house_re...
http://www.celebrating-christmas.com/recipes/gingerbread-house.shtml

Merry Christmas to you all, and a very Happy New Year.