Austin Bakes for Japan Bake Sale 4/2

Feed your sweet tooth! Austin Bakes for Japan, a fundraising bake sale to help survivors of Japan's earthquake and tsunami, will take place Saturday, April 2nd, from 10am – 2pm. Austin bakers and bloggers are taking part in the bake sale to benefit AmeriCares. Goods will be sold by donation, so buyers can pay what they can. Bake sale locations below.

Austin Bakes for Japan is part of a national movement of bake sales for Japan on April 2 with a goal of raising $10,000. Bake sales will be taking place the same day in 23 other U.S. cities including Boston, Washington, D.C., New York, Portland, San Francisco and Seattle.

Austin bake sale locations:

Downtown: Woof Gang Bakery Austin, 1204 N. Lamar Blvd., Austin

North Central: Foreign & Domestic, 306 E. 53rd Street, Austin

South: Hotel San Jose, 1316 South Congress Avenue, Austin

East: Nomad Bar, 1213 Corona Drive, Austin

West: Shops at Mira Vista, 2785 Bee Cave Road, Suites 336 & 341, Austin (10am-5pm)


If you're interested in providing baked goods or volunteering, contact Kathryn Hutchison at austingastronomist@gmail.com.

P.S. I'll be donating gluten-free goodies to the bake sale. Maybe this chocolate almond toffee?

Gluten-Free Meyer Lemon Curd Tartelettes

This is the time of year in Austin when Spring is on our doorstep. While we may still get a few nights around freezing in March, we're also having lots of bright, sunny days near 80 degrees and the trees are starting to bud out. It's time to start thinking about what's going into the garden in the next few weeks. But if you don't live in Texas, you might still be facing that last bit of chill. This little tart will give you a taste of Spring with its bright, sunny flavors.



Last weekend at the farmers market, I spotted Meyer Lemon Curd at the Confituras booth. They had mentioned it was coming weeks before and so I'd been keeping an eye out. I'm so glad I didn't miss it. I tried a sample... not because I questioned whether or not to get some, but because I couldn't wait to taste it. It knocked my socks off. A Meyer lemon is a cross between a lemon and an orange, with a sweeter, less acidic, rounder flavor than an ordinary lemon. It is one of my favorite flavors. Like most citrus, you'll usually find them in season in late winter. But they taste like bright sunshine to me. Just the antidote to too many chilly winter days. I have to say, I've had lemon curd before, even Meyer lemon curd. But none has come close to Confituras. It is the perfect balance of tangy, bright and sweet. This is the standard by which all other lemon curds will be measured in my book from now on.

Citrus curd is made by combining egg yolks, sugar, juice and sometimes butter. Sort of a custard. It's the perfect filling for a tart or to use as a custard in the layers of a trifle with pound cake or angel food cake and whipped cream.

Confituras is a small, local, preserve maker run by Stephanie McClenny. She recently won a Good Food Award in San Francisco for her Texas Fig Preserves with honey, balsamic and bay leaves. Her Salted Caramel Pear Butter is another one of my favorites. I sent jars of her treats to friends over the holidays as gifts. In Austin, you can find Confituras at the Saturday farmers markets and at Breeds, Antonelli's cheese shop, and Con'Olio. Outside the Austin area, you can order online.

I managed to snag two of the last jars of Meyer Lemon Curd at the farmers market last Saturday. (If I hadn't already blown most of my wad of cash on veggies and steak, I would have bought more.) I haven't gotten far enough into the world of gluten-free baking to find a favorite pie or tart crust recipe yet. So I did a little research online and decided to try this recipe for Cannelle et Vanille's shortbread crust. Her photographs are so breathtaking and inspiring. And she's a great source for gluten-free recipes now too. I can't wait for her cookbook to come out.

I haven't yet tried making my own curd (maybe one day Confituras will teach a class???), but here is one I'd like to try, if you want to make your own.

One ingredient note: I've been experimenting with different gluten-free flours for baking. And like many gluten-free bakers, I like Authentic Foods superfine brown rice flour because it's so much smoother and finer than others. But I tried one batch of this shortbread crust with their superfine flour and another batch with the heartier Bob's Red Mill stone ground brown rice flour. I liked the stone ground batch better for this shortbread because it actually enhances the sandiness in the texture. It came the closest to replicating the flavor of my old favorite traditional shortbread recipe. I was afraid that I would never be able to have a gluten-free version of that crumbly, sandy, flaky, vanilla shortbread flavor with gluten-free flours, but I was wrong. All the satisfaction, but none of the gluten. This will be my go to recipe when it's time to start making (gluten-free) holiday shortbread this year.



Equipment note: I tried these little tarts with individual 5-inch tart pans and also with these tiny, two-bite tart pans. For a very rich filling or in this case, a tart filling, I preferred the tiny tarts. The larger size were too big for one person to finish on your own.

Be sure to remove your butter ahead of time to allow it to soften a bit on the counter before mixing.

And look for Meyer Lemon Curd again this weekend from Confituras. I'm already craving more.


Meyer Lemon Curd Tartelettes with Gluten-Free Shortbread Crust

filling:
2 8-ounce jars Confituras Meyer Lemon Curd

topping:
8 ounces heavy whipping cream
1-2 tablespoons powdered sugar, sifted
1 teaspoon vanilla

gluten-free shortbread crust:
2 sticks (225 grams) butter, softened
1 1/2 cups (110 grams) powdered sugar, sifted
zest of one organic Meyer lemon
1 teaspoon vanilla
1 1/3 cups + 1 tablespoon (170 grams) Bobs Red Mill stone ground brown rice flour
1 cup (110 grams) cornstarch
1/4 cup (30 grams) tapioca starch
pinch of salt

Measure out your brown rice flour, cornstarch, tapioca starch and salt and whisk together in a bowl. Set aside.

Mix together the softened butter and powdered sugar until the butter is light and fluffy.

Add the lemon zest and vanilla. Mix again to incorporate.

Add the flour mixture half at a time and mix until it comes together. Form the dough into a ball with your hands. Break off pieces (between one and two tablespoons for the tiny tart pans) and press into your tart pans. Place tart pans on a baking sheet and cover with foil or plastic wrap. Refrigerate for at least one hour.

To bake, preheat oven to 375 degrees. Remove tart pans from the fridge and prick each crust with a fork to allow steam to vent. (The tarts may still puff up while baking. You can remove them from the oven mid-way through baking and prick them again. They will lay down again after cooling. But be sure to pre-bake them like this before filling if you're using a light filling. If you're making them for a heavier fruit filling, they should be fine baking with the fruit.)

While these are baking, prepare your whipped cream topping. Whip cream (with a whisk for a little workout or a mixer) with powdered sugar and vanilla until soft peaks form. Cover and refrigerate.

Bake for 25-30 minutes until the edges begin to get a little golden. Remove from oven and let cool. (Note: these can be made a day ahead and then filled just before serving. I actually preferred them that way.)

Just before serving, fill tarts with cold Meyer Lemon Curd. Top with a spoonful of whipped cream and serve immediately.

Yield: 20 tiny tarts or 6 to 8 5-inch tarts

Adapted from shortbread crust recipe by Cannelle et Vanille.

Food Find: Salt + Time

I'm guilty of not posting lately. Sorry to be absent. I don't want to slide into the realm of TMI, but suffice it to say that I've been unraveling the mystery that is my digestive system for awhile and haven't been eating or cooking much. But I have been experimenting with some new things that I'll share as soon as I can get the recipes where I want them. Until then, I've been trying out some new food finds in Austin.

Last weekend, we went to the Hope Farmers Market in East Austin in search of some grassfed beef that my soon-to-be-backpacking husband wants to make into jerky for his upcoming trip. (The adventures of jerky-making, coming soon!) While we were there, we ran across a new vendor, Salt + Time from Niederwald. They make salumi, pickles, relishes and jam. We picked up some of their Tuscano salumi, pancetta, and their smoked pimento chile sauce — a taste sensation. I love this sauce. They told us they smoke fresh pimento peppers (they even showed us one) and then blend it into this smooth, intriguing sauce. It's just the right amount of smokiness with a little zing, but it isn't spicy hot.

I'm usually a mustard girl, but we tried it with the porky goodness of their salumi and it made the perfect accompaniment. We also put some of the sauce on some shredded roast chicken. It was so good, I stood at the counter eating it before I could pop it into a corn tortilla for a quick dinner. I think this sauce would also be a great match with a big bowl of beans and cornbread. Now I wish I'd gotten two of those bottles.

Find Salt + Time on Sundays at the Hope Farmers Market in East Austin. And check out their blog too.

Food Find: Con' Olio

In the course of an afternoon of much-needed shopping with my husband — an activity that neither of us enjoys much — we happened upon the Con' Olio Oils & Vinegars shop at the Arboretum. The quiet, cool space seemed like a sanctuary from the oppressive heat outside and was full of unexpected delights. We got lost in here for at least an hour like kids in a candy store.



The space is lined with shelves of shining stainless steel Fusti canisters with spigots for easy sampling. You can taste award-winning extra virgin and infused extra virgin olive oils from all over the world — Italy, Greece, Australia, California... Below each canister are little cups for sampling and even crackers and fresh bread. I started out sampling one here and one there and then eventually realized I would have to go back to the beginning and try them all.

I would have been happy to bring home a bottle of each of the straight up olive oils, but was most intrigued with their infusions. Flavors include blood orange, garlic, chipotle, cilantro and roasted onion, harissa, Persian lime, lemon, truffle, and my favorite, wild mushroom and sage. I'll be going back for that one in the fall. I have dreams of polenta piled high with roasted mushrooms and splashed with this oil. It tasted quintessentially of fall.

The shop also offers just as many balsamic vinegars, some with infusions, to sample. Flavors include strawberry, cinnamon pear, chocolate, tangerine, blueberry, fig, pineapple, peach, and vanilla. Sadly, the vanilla was the one I most wanted to taste, but they were out of stock. I look forward to going back to try it.

Once you've tried and tasted and narrowed down your selections, the staff will fill a bottle for you on the spot. 200ml sample bottles are available for $12.95 or 4 for $9.95 each. Full bottles are 375ml and go for $16.95.



We went in wanting to pick out one oil or vinegar to try but had too hard a time narrowing our choices, so we took advantage of the sample pack and got four flavors — pineapple, red apple, and black currant-infused balsamics and a Persian lime-infused olive oil.

I can't wait to try the vinegars on fresh, summer salads for a burst of flavor. The pineapple will be great with this salad. And we've already sampled the lime olive oil on this pasta.

I'm thinking these products will make tasty holiday gift treats for friends (and ourselves).

Con' Olio is also available for private tastings, food and wine pairing parties or dinners in their pretty space.

Con' Olio
In the Arboretum (a few doors down from Barnes & Noble)
512.342.2344

Salumi and more Seattle

I have to share a few more bits and bites from our explorations of Seattle...



Don't miss Armandino Batali's (yes, Mario's dad) Salumi in Pioneer Square. Artisan cured meats. That's all my husband needed to hear and this stop went to the top of his list.



We made the pilgramage. We stood in line. We squeezed into the tiny shop. The gods of porcine pleasure were looking out for us and we even scored a table to sit down and eat our otherworldly meaty wonders. Our only heartbreak — the porcetta sandwich sold out. Get there early!


He had a sandwich piled with porky goodness.


I had the lamb ragu: pure comfort.



Of course, we also explored Pike Place Market. It was torture not to have enough time to shop and cook and fully experience what Seattle had to offer by cooking for ourselves.



Beecher's Handmade Cheese shop was our favorite stop here. Their cheddar is just so much more than any other I've ever had.



Do not, I repeat do not, miss their mac and cheese. It took great effort on my husband's part to pause long enough for a photo once it was in his hands. And it lived up to the hype of being the world's best. (Recipe here - but be sure to make it with their cheese. In Austin, look for it at Central Market.)


Belltown graffiti

Seattle is a visual and taste paradise. A couple of other places I have to mention: Branzino Italian restaurant in Belltown. It was too dark for photos but the food was very well prepared. We had lamb sausage, spinach-mushroom-walnut ravioli and an asparagus, arugula and kumquat salad. And last, Uwajimaya Asian Market for everything from ceramics to sauces to fresh rice noodles to an incredible array of Asian produce. I'd be shopping here every week if I could.



Salumi
309 Third Avenue South, Seattle (Pioneer Square)
206.621.8772
Tuesday - Friday 11am - 4pm

Beecher's Handmade Cheese
1600 Pike Place, Seattle (Pike Place Market)
206.956.1964
daily 9am-6pm
Order online here.

Branzino
2429 Second Avenue, Seattle, (Belltown)
206.728.5181

Uwajimaya
600 5th Avenue South, Seattle (SoDo)
206.624.6248

Hope Farmers Market & Retro Bizarro

Usually, I dread going grocery shopping. But I always look forward to strolling the offerings at any of our local farmers markets. In Austin, our big farmers markets are on Saturday morning. I don't know if you're like me, but Saturday morning is my GET STUFF DONE day. Lately, I've been working too much on a big project, so getting to the Saturday morning markets is a long shot.

But now, we have a Sunday market. The Hope Farmers Market is in East Austin at East 5th and Waller. It runs from 11am - 3pm, so you don't have to race out of bed in the morning to get there. (Can I hear an amen, brothers and sisters?!?)



The market is a project of the HOPE — Helping Other People Everywhere Campaign. HOPE is an "energy-conscious non-profit focused on involving artists and their contributions in campaigns, programs and events to support existing social projects that promote education and peace around the world." You can learn more about them here.

So expect to see not only farmers and food vendors, but also local artisans and community groups among the tents and tables.



One of the vendors I wanted to check out was Retro Bizarro. They make old school snack cakes and candies from scratch with local sustainable ingredients. Check out their table at the market where you can sample their treats. This is such a great idea! They take the guilty pleasure favorites we all grew up with and transform them with quality ingredients — elevating them to gourmet treat status.


Last week, we tried their chocolate saucers and yurtle bizarro bars - to which they had added some Cornucopia popcorn. This is my new food infatuation. These things are like candy crack!

Here are some samples from their current menu:
• saucers: chocolate snack cakes with fillings like Big Red frosting
• snickie: the ultimate snickerdoodle snack cake with cinnamon cream
• yurtle bizarro bar: candied pecans with honeyed caramel and dipped in chocolate
• porky bizarro bar: bacon jam on cocoa nib shortbread dipped in chocolate



Retro Bizarro is brought to you by Omni pastry chef Mike Joyner and his wife, Amanda. Find them Sundays at the market or for a real snack cake emergency, you can place an order with them by phone at 512-547-7336 and they said they'll even deliver!


Hope Farmers Market
East 5th & Waller
Sundays, 11am - 3pm

Retro Bizarro
512.547.7336

Boulette's Larder & Shortbread with Vanilla Salt

Another must stop in the Ferry Market in San Francisco is Boulette's Larder. Boulette's serves breakfast, lunch and Sunday brunch in their kitchen or on the patio. In the evenings, they close their doors and serve elegant dinners for small, private groups.



Boulette's also has a wide-ranging and exotic selection of "larder" provisions for sale. You can pick up delicious to go items to take home for dinner. But you can also find exotic sea salts and spices, homemade stocks, honeys, oils, vinegars, condiments, baking ingredients and grains. In their Japanese larder, you'll find things like bamboo charcoal, katsuobushi (smoke-dried tuna), yuzu, Japanese spices and even specialized Japanese sugars.

Boulette's is little jewel box of wonderful flavors to eat and explore. It is the kind of place that will inspire you to want to take away some exotic ingredient and then revel in choosing what to do with it.



We had a lovely breakfast there one morning. I had poached eggs on a bed of greens with a spoonful of their homemade yogurt and the best corn bread I've ever tasted. It was rough and coarse and crumbly. I want to track down some coarse ground corn meal and try replicating it at home. (Wish I'd asked for the recipe.) My friend, Kelley, ordered the European-style hot chocolate. She was hoping it would be as good as some she'd had in Europe recently and she wasn't disappointed. It was like pudding. So thick it left rings around the cup as she savored it. (Excuse the photo quality, it was from my iPhone.)



While there, we purchased some flavored salts — alderwood smoked sea salt and vanilla sea salt. The alderwood was for my hubby. It's going to be good on some roasted beast or even some roasted potatoes. I got the vanilla salt for me. I've been wanting to experiment with it for some time and just hadn't gotten around to ordering any. My first try with it is on these shortbreads dipped in chocolate. The vanilla salt adds a perfect little hit of flavor with the chocolate.

In case you're wondering, the cookie imprints were made with a new cookie cutter I saw online and ordered on eBay from Germany. It's called "Brigitte." After a bit of fussing with trimming each letter, you fit them into a little tray inside the cutter. They are a little time-consuming to use but make fun impressions. Be sure to flour the cutter before each cut and note that they work best with colder, firmer dough.



I used my favorite shortbread recipe, which I've posted about before. Take a handful of chopped bittersweet chocolate and melt it in a bowl in the microwave with a tablespoon of butter (or cream). Stir it together well until it's completely melted. Dip the ends of your shortbread cookies into the chocolate and place on a silpat- or parchment-lined cookie sheet to cool and set up. While the chocolate is still warm, sprinkle with a tiny pinch of vanilla sea salt.

Boulette's Larder
Ferry Market, San Francisco
415.399.1155

Boccalone: Tasty Salted Pig Parts

The first shop we encountered as we entered San Francisco's Ferry Market was Boccalone. The tagline "tasty salted pig parts" on their sign grabbed me. My husband has taught me to appreciate "the king of meats." I knew there would be some tasty treats inside and certainly some gift opportunities. I was right on both counts.



Boccalone is a salumeria. They use sustainably-raised, heritage-breed pork and slow cold-curing techniques to produce incredible tasting cured meats and fresh sausages. My husband, who is a fan of any pork product save Spam, declared their salumi the best he'd ever tasted. I felt like I'd never tasted pork before. Their salumi is perfectly spiced, more subtle than you'd expect. We just tried the orange and fennel. I'm not a huge fennel enthusiast, but this was really just perfectly balanced. The primary word that came to mind as I savored each piece was "clean." Not the first word you'd expect to come to mind. But it tasted so pure, so perfectly what it should be. You really can taste the difference.

To learn more about Boccalone's process and products, check out their website.



Boccalone also offers some cooked specialties – ciccioli, coppa di testa, mortadella, porchetta, and prosciutto as well as hot and cold pannini and salumi cones. Unfortunately, I could only bring home the salumi to sample since I was traveling. Next time, I'll seriously consider taking a cooler.

My husband's going on a backpacking trip soon and is pretty excited to be taking a couple of these packages of salumi with him. That's gonna make for pretty fancy eating in the woods.



To serve, I tried an idea I'd seen from the Barefoot Contessa, Ina Garten. She serves slices of salumi with thin slices of fresh cucumber. The crisp, light, refreshing taste of the cucumber cuts the richer salumi for a nice balance. We also had some fresh grapes and crackers that made for a pretty indulgent snack. This isn't so much a recipe as a guideline. Just slice the salumi as thin as you can, on a bit of a bias looks pretty. Do the same with a cold hothouse cucumber. I like these because you don't need to peel them and the barely there seeds don't interfere.

Tasty salted pig parts, indeed!

Boccalone Salumeria
Ferry Market, Shop 21
San Francisco
415.433.6500

San Francisco's Mission District

San Francisco's Mission District is home to the Misión San Francisco de Asís (also known as Mission Delores), the oldest intact building in the city. It was founded in 1776 and named for St. Francis of Assisi.

Today, the Mission is home to a mix of the city's Mexican and Central American citizens as well as young professionals, artists, college students, activists and some really good food. Learn more about the Mission area in this guide from the San Francisco Chronicle's SFGate.







I only had one afternoon to spend exploring here but will definitely make more time next trip. I stood in line for a rich and savory ham, cheese and tomato open-faced "tartine" from Tartine Bakery for lunch. It was so huge, I could only eat half. (I had to save room for Bi-Rite Creamery's ice cream.) The place was packed and there was a line, so I didn't sample any of their sweet treats. But I look forward to trying some recipes from their cookbook soon.



Next, I explored the little jewel box of a neighborhood grocery store, Bi-Rite Market. Despite it's teeny, tiny size, I was awed by the amount of merchandise and the incredibly well-curated choices on their shelves. They even grow some of their own beautiful produce.



Bi-Rite's chocolate section alone blew my socks off. Another shopper saw me contemplating TCHO chocolate bars and enthusiastically recommended them. I came home with two of their bars for my husband, the resident chocolate fiend, to try, and I have to confess, we are BOTH enjoying them.



TCHO's factory is located in San Francisco on Pier 17 between the Wharf and the Ferry Building. TCHO is run by a former Space Shuttle technologist and a chocolate industry vet who have set up their own chocolate factory in SF. They use descriptors like "Chocolatey," "Nutty," "Fruity," and "Citrusy" to label their chocolate bars. You can learn more about them and order their chocolate bars, candies and drinking chocolate from their web site.

Misión Francisco de Asis
3321 16th Street, San Francisco

Tartine Bakery & Cafe
600 Guerrero, San Francisco

Bi-Rite Market
3639 18th Street, San Francisco

You can also read my separate post about Bi-Rite Creamery's ice cream shop, also located in the Mission.

Heath Ceramics

I received a gift recently. The best birthday gift I think I've ever received. A box of color. Astonishingly pure color. This color comes in the form of Heath Ceramics.

If you're not familiar with Heath, here's a little background. Edith Heath began producing stoneware ceramics in the 1940s in Northern California with the idea of making "simple, good things for good people." She produced ceramics with an exquisite level of craftsmanship that continues today. The company maintains that level of quality and craft, with particular attention paid to responsibility in production from the environment to their workers. They produce something that we should be proud to call American and in a way that we could learn from, especially in today's economy. Heath produces tableware and tile ceramics in Sausalito. They have retail stores in Sausalito and Los Angeles. Learn more about their history and offerings on their web site.



I've long admired the company and their products, but thought them a bit out of my reach, at this point in my life. These plates and bowls and serving pieces are the kind of thing I would want to build a shrine to house and admire them in, when not in use. But without so much as a dining room in our little house, they seemed a bit impractical for us now. Maybe one day.



But my husband surprised me with some pieces as the start of a collection for my birthday recently. Yes, best hubby of the year candidate, right here. I have been so blown away by them, I don't even know how to write about them. They have a special, knowing relationship with light that clearly goes way back. It will be a long, long time before I am able to adequately capture them with a camera, but oh how I will try. Here are just a few pieces to start, simple plates.



Their balance of aqua faces and chocolate brown undersides is delicious. So delicious that I think I could take nourishment from them just by looking, forget the food. I am awed. Thank you, thank you, thank you, G.

Here's a taste so you can see what I'm talking about.

Anticipation

Something beautiful is coming. Stay tuned.

Food Find: Holy Cacao Cake Pops

It's my sister's birthday today and we'll be having these beauties to celebrate..."cake balls" from Holy Cacao in South Austin.

In case you're like me, and a little late to this trend, here's the scoop: cake balls are made of a mixture of cake and frosting, rolled into a ball and covered in a chocolate candy coating, then popped on a popsicle stick. They come in flavors like dark chocolate, mint chocolate, "wedding cake" (white cake and white frosting), peanut butter and my favorite, red velvet.



Holy Cacao makes fabulous "cake shakes" -- cake and ice cream in a milkshake! And "drinking chocolate" in hot or cold incarnations. My husband had a frozen drinking chocolate for his birthday and it was the best chocolate shake I've ever tasted.

Holy Cacao also makes s'mores on a stick -- from scratch marshmallows dipped in chocolate and covered in graham cracker crumbs.

The cake balls will only set you back a buck-fifty. At that price, you'll be inclined to try several. But be forewarned, as addictive as they are, these puppies are suh-weet little sugar bombs of love. So go easy.

You'll find the little Holy Cacao trailer on South First, in the lot where Torchy's used to be. Check them out.



Holy Cacao
1207 South 1st
South Austin

Food Find: Paqui Tortillas

Just got turned on to a new taste sensation (thanks to a review in the Chronicle) that I had to share: Paqui Tortillas.

Locally-made, "Paqui" (pronounced pah-kee) comes from the Aztecs and means "to be happy." The flavors of these pillowy soft flour tortillas will make you happy...buttermilk, roasted jalapeño, cilantro and pumpkin.

As I stood in line at the checkout holding them, the guy behind me asked if I'd tried them before and started exclaiming about how good they are. He was right.

The company's web site says they "shun all things mass-produced and ingredients heavy on preservatives." Their tortillas are made with natural and organic ingredients.

We've tried all but the pumpkin, and I have to declare the cilantro my favorite, with the buttermilk and roasted jalapeño coming in right behind. The jalapeño have a nice little zing and the cilantro flavor shines through. They add a new dimension to quesadillas, breakfast tacos or any other kind of taco your heart desires.

Paqui Tortillas can be found in the fridge case at Whole Foods, FreshPlus, Thoms (on Barton Springs) and from Greenling and Farmhouse Delivery. Check them out.