Cookbook Review: The Diabetes Prevention and Management Cookbook (& Recipe)

May 9, 2013 Leave a Comment

With diabetes on a rapid rise in Western cultures, and from first hand experience with it in my family, I was happy to review:
TheDiacook

The Diabetes Prevention and Management Cookbook: Your 10-Step Plan for Nutrition and Lifestyle, recently published this year. I really wish there had been books of this quality years ago, when my Mother was alive. It would have been invaluable for her health. Not covering just recipes, but also why and what to eat, how to be healthier and what to watch for with diabetes. Especially helpful were the sections on how to eat meals balanced and just why some foods are better but also what to avoid. I passed the book on to a friend whose mother in law is diabetic and am hoping she will get a lot of use out of it.

On the recipes…there is a wide variety, some featuring meat, but many are plant-based friendly. As well, those featuring meat actually have normal sized portions. And better, the recipes watch sodium, saturated fat and use whole grains.

ChocPudding

Creamy Chocolate Banana Pudding (From page 368)

Ingredients:

  • ¼ cup unsweetened cocoa powder
  • 3 Tbsp cornstarch
  • 2 Tbsp granulated sugar
  • 2 cups milk (used unsweetened almond milk)
  • 2 Tbsp Erythritol sweetener (or equivalent of 2 Tbsp sugar, using favorite sugar replacement)
  • 2 tsp pure vanilla extract
  • 2 bananas, sliced or diced

Directions:

Using a fine sieve, sift cocoa powder, cornstarch and sugar into a medium saucepan.

Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, until misture comes to a full boil and thickens. Remove from heat and stir in Erythritol and vanilla.

Divide between 4 custard bowls, chill in refrigerator for at least 2 hours.

Just before serving, top pudding with banana slices.

Serves 4.

~Sarah

FTC Disclaimer: We received a review copy of this book.

About these ads
Filed Under: Book Reviews, Cookbooks, cooking, Dessert Tagged With: , , , , , , , , , , , , , ,

Little Fruit Tarts (Mama n’ Me Cooking)

May 6, 2013 10 Comments

stepbystep

Walker saw The Children’s Step-by-step Cook Book at the library and asked to check it out. He looked at the photos and I asked what he’d like to eat. He wanted tarts, which were actually quite easy to make.

The tart recipe is open-ended. You can use whatever fruit you enjoy. We used two bananas – that we peeled and split in half for the banana shaped ones:

Tart2

Walker helped me wash a large plum and thinly slice it, drain a 15 ounce can of peaches, drain them and pat dry, then sliced most of them:

Tarts1

Fruit Tarts

Ingredients:

  • 1 box puff pastry
  • Fresh fruit or fruit juice packed canned fruit
  • ¼ cup melted butter or Earth Balance Buttery stick
  • Granulated sugar
  • Apricot Preserves

Directions:

Thaw puff pastry in its box for 40 minutes on the counter.

Line two baking sheets with parchment paper, preheat oven to 425°.

Lightly flour work surface, lay out one sheet of puff pastry at a time and roll out to 1/8″ thick. Cut out desired shapes (whatever size you like. We used a combination of biscuit cutters, cutting around bowls and cutting around whole bananas). Transfer cut out shapes to baking sheets. You should be able to fit each sheet of puff pastry on one baking tray.

Brush the top of the pastry cut outs with melted butter, then arrange thinly sliced fruit on top. Brush again with butter, then liberally sprinkle with sugar. Bake one tray at a time, for 20 to 25 minutes, until pastry is golden.

Remove from oven and let cool.

Melt a bit of apricot preserves, liberally brush over tarts, let set before enjoying.

PS: Oddly enough they taste even better frozen and then partially thawed.

~Sarah

Filed Under: baking, children, Cookbooks, cooking, Dessert Tagged With: , , , , , , , , ,

Yummy Nummy Ice Pops!

April 25, 2013 7 Comments

Who knew a 3 year-old could be SO enthralled over ice pops? Or as Walker says “Ice pwops!”

Ice1

Since a copy of the newly released 200 Best Ice Pop Recipes showed up,

Besticepops

and Mommy found ice pop molds (hint…look in the seasonal section of grocery stores), Walker has asked every day for one! And honestly? So have I! I loved popsicles growing up and never grew out of it, except for that most of them are full of food coloring, corn syrup and other questionable ingredients. If you want your kids to fawn over you…make ice pops. Especially tart lemonade ones:

Ice2

 

Classic Lemonade Ice Pops (Page 19)

Ingredients:

  • 2½ cups water, divided
  • 2/3 cup granulated sugar
  • 1 tsp lemon zest
  • ¾ cup freshly squeezed lemon juice

Directions:

In a small saucepan over medium heat, combine ½ cup water, sugar and lemon zest. Bring to a boil, then reduce heat and simmer for 3 minutes. Set aside to cool. Stain syrup through a fine mesh strainer, discarding solids. Whisk in lemon juice and remaining 2 cups water.

Pour into molds, insert stick toppers and freeze. If using molds without built-in sticks, freeze until slushy, then insert popsicle sticks and freeze until solid, for at least 4 hours.

Made about 10 pops, or about 3¼ cups liquid.

Ice3

Fudge Ice Pops (From page 94)

Ingredients:

  • 2¼ cups milk (whole milk makes richer pops)
  • 1 Tbsp tapioca flour
  • ½ cup unsweetened cocoa powder
  •  2 ounces semi-sweet or dark chocolate chips
  • ¾ cup sweetened condensed milk (whole for richer pops)
  • ¾ tsp pure vanilla extract

Directions:

In a saucepan, whisk together milk and tapioca flour, then whisk in cocoa. Whisking constantly, bring to a boil; reduce heat and simmer, stirring often, for 5 minutes. Remove from heat and whisk in chocolate, until melted, thoroughly incorporated and smooth. Stir in condensed milk and vanilla. Set aside to cool.

Pour into molds, insert stick toppers and freeze. If using molds without built-in sticks, freeze until slushy, then insert popsicle sticks and freeze until solid, for at least 4 hours.

It made enough to fill both of my mold sets, which was 10 pops total (about 3 cups mix).

Walker enjoying yet another ice “pwop”:

Ice4

~Sarah

FTC Disclaimer: We received a review copy of the book.

Filed Under: Cookbooks, Dessert

Cookbook Review: 200 Easy Mexican Recipes (W/ Recipes)

April 11, 2013 2 Comments

Hmm..lets keep it going and have another cookbook review this week!
200mexicanrecipes

Love Mexican food? But hate yourself every time after you eat out, and feel all bloated from the grease ‘n salt in the meal? (And how is it no matter where you eat out, you reek after?) You need to read 200 Easy Mexican Recipes: Authentic Recipes From Burritos to Enchiladas asap! Every delectable you could dream of, from Horchata to dips, sauces, enchiladas, burritos to desserts…well you get the idea.

A number of the recipes are vegetarian (or even vegan) “accidentally” and if you are willing to use meat substitutes, many more can be vegetarian (and vegan cheeze, such as Daiya can be used as well). Which is what I did with the enchilada casserole, using faux-hamburger crumbles, such as Light Life or Gardein and so on.

Since my brother was visiting recently, I went all out and made a smorgasbord of food – all delicious!

Mex1

Green Chile and Herb Rice (Page 98)

Ingredients:

  • ½ cup finely chopped roasted green chile peppers
  • ½ cup fresh cilantro leaves
  • 2 cloves garlic
  • 3 Tbsp olive oil
  • 2 cups cooked rice, white or brown
  • Salt to taste

Directions:

To roast the green chile, take your preferred chile (I used a large poblano pepper), place on a baking sheet. Roast 2 to 3″ under the broiler, flipping often, until the skin is charred. Place in a heat safe bowl, cover and let cool for at least 20 minutes. Rub off the skin, remove stem and seeds, then chop.

Blend the roasted chile with the cilantro, garlic and oil in a mini food chopper or food processor until blended. Mix with hot rice, season to taste with salt.

Vegan-friendly recipe.

Mex3

Stove Top Refried Beans (Page 100)

Ingredients:

  • 2 cans pinto beans, liquid reserved
  • 2 Tbsp oil

Directions:

Heat beans and ¼ cup reserved liquid in a large saucepan over medium-high. Bring to a boil and boil for 2 minutes. Reduce heat to medium-low. Using a potato masher, gently mash beans. Beans should be like a thick paste, not tunny. If too thick, add more reserved liquid, 1 tsp at a time, until bean mixture is thick, but not stiff

Heat a large skillet over medium-high. Add oil and beans and stir until well blended and bubbly, 4 to 6 minutes.

Serve, if desired, with crumbled queso fresco cheese, otherwise it is vegan-friendly.

Mex2

Enchilada Casserole (Page 174)

Ingredients:

  • 24 6″ corn tortillas
  • 3 cups enchilada sauce, green or red
  • 1 package faux hamburger crumbles (use the precooked variety such as Gardein) or 2 cups faux chicken strips (Gardein)
  • 3 cups shredded Monterey Jack or white cheddar cheese (for vegan use Daiya)
  • 1 sweet onion, peeled and diced
  • 1 cup shredded lettuce
  • ½ cup sliced black olives
  • 1 tomato, seeded and chopped

Directions:

Preheat oven to 350°.

Place 6 corn tortillas in the bottom of a 9×13″ glass baking dish, overlapping as needed. Top with 1 cup of the sauce, spreading to the outer edges of tortillas. Top with half of the ”beef” or “chicken” and 1 cup of the cheese. Garnish with one-third of the onion. Layer 6 more tortillas, 1 cup sauce, remaining ”meat”, 1 cup cheese and half the onions. Top with the remaining 6 tortillas and sauce, cheese and onion.

Bake in preheated oven for 30 to 40 minutes until golden brown. Let stand for 5 minutes. Cut into squares and serve with the lettuce, olives and tomato.

Notes:

I find enchilada casseroles bake best when tightly covered with foil, that is my preference. Thin a little sour cream with whole milk and drizzle over the wedges for a great flavor. The book has great recipes for green and red sauces, or use canned. Brands vary in heat/spice (and questionable ingredients – some green sauces have chicken broth), so read carefully.

~Sarah

FTC Disclaimer: We received a copy of the book for potential review.

Filed Under: Cookbooks, cooking, Dinner Tagged With: , , , , , , , ,

Cookbook Review & Strawberry Rhubarb Cobbler

April 10, 2013 7 Comments

3cooker

While I am not cool enough to own a Triple Slow Cooker, I do love slow cookers and have a mid size one (a Crock-Pot 4-Quart). Perusing through Triple Slow Cooker Entertaining: 100 Plus Recipes and 30 Party Plans was fun. This was one of the memory trippers for me, thinking back to the table of slow cookers at every church potluck. Those women would have done nearly anything to have a triple slow cooker back then. If I entertained more, I’d snap one up, it would be fun. But no, you don’t need a fancy cooker, use the one you have on hand, for these recipes, but do use a smaller cooker (4 quart or smaller).

The book starts off with a primer on cookers, then has 30 party plans, be it for holidays or gatherings, to get you started, then the recipes take up the rest. There are ideas for pretty much anyone. I of course wandered back to the dessert section (as if I wander anywhere else in cookbooks first?) and whadda my eyes see? A rhubarb and strawberry cobbler that was deconstructed (that sounds so hipster…ouch). It’s spring and how well does that dessert fit in? Perfectly!

I love rhubarb. Really love it, that sour taste is something I can never get enough of. Did I mention I inherited 2 plants in our backyard when we bought our home years ago…but this spring? I was wandering last week through one of the plant sections at a favorite store and saw on the ground…a flat of rhubarb starts, for a measly $1.50 each! I planted 4 more, under my kitchen window :) Rhubarb freezes well and grows in cruddy soil..so if you see some, plant it!

RH3

 

So while dreaming about my bumper crops in the coming years, I got to work:

SR1

I adapted the recipe to be vegan, which was easy enough to do, with 2 quick subs, one of which was my now favorite “cream” substitute  So Delicious Barista Creamers. I also used white whole wheat flour instead of all-purpose flour. The biscuits were quite tasty this way, so no fears on changing up the recipe! I have listed my changes in “( )”, after the called for ingredients.

And yeah, it was good.

SR2

Strawberry Rhubarb Dessert (from pages 176-177)

Ingredients:

Fruit Filling:

  • 4 cups strawberries, hulled and cut in half (1 lb or so)
  • 2 cups rhubarb, 1″ slices (12 ounces or so)
  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour (used white whole wheat flour)
  • 2 Tbsp cornstarch
  • Pinch salt

Biscuits:

Directions:

Spritz a medium slow cooker stoneware with oil (or light oil with fingers).

In a medium bowl, combine strawberries, rhubarb, sugar, flour, cornstarch and salt. Transfer to prepared stoneware.

Cover and cook on Low for 4 to 5 hours or on High for 2 to 2½ hours, until fruit is tender. Turn to Warm for serving.

About 30 minutes before serving, preheat oven to 400°, and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, 3 tsp of the sugar, baking powder and salt. Using your fingertips, cut in butter (Buttery Stick) until mixture resembles course crumbs. Using a fork, stir in cream (Barista Creamer) until a soft dough forms.

Divide dough into 8 dollops and place about 2 inches apart on prepared baking sheet. Sprinkle the remaining sugar evenly over the dollops of dough.

Bake for 18 to 20 minutes or until golden brown.

To serve, spoon fruit mixture into bowls and place a crust dollop on top of each.

PS:

While the recipe notes to serve warm, I enjoyed chilling the fruit mixture first, and then serving a warm “biscuit” with the cold fruit. Yum!

~Sarah

FTC Disclaimer: We received a review copy of the book. We used products sent to us in the making of this recipe as well. 

Filed Under: baking, Book Reviews, Cookbooks, cooking, Dessert

Book Review: 175 Best Mini Pie Recipes (W/ Recipe)

April 9, 2013 7 Comments

I am feeling like this should be a week of cookbook reviews! With my brother visiting recently, I had a hungry mouth to share in recipe tasting so I delved into my pile of books waiting for me – and got baking!
175BestPies

Don’t be like Sarah. Lose your fear of pie crust as early on as you can. Sure it is hard work (all that rolling), but yum…..sweet pies? Savory pies? An entire section devoted to vegetarian savouries? Many of the other recipes boasting gluten-free and vegan options? All of that, and full color photos await you in 175 Best Mini Pie Recipes: Sweet to Savory.

Fear of pie crust you ask? OK, maybe you didn’t, but hey….anyhow, my Mom was always so good at crusts, I not so much. They seemed so intimidating growing up. All that rolling (yeah, OK, I was lazy). Of course she used luscious really bad for you trans fat shortening…but it was a different era then. With a food processor and arm muscles from working out, making pie crust isn’t daunting and can actually be …easy! But I have also found that cutting corners on fat (be it vegan or dairy) doesn’t make for a tender crust. So while fun to make, this is a treat. A real treat, once in a rare time! So enjoy that hand pie, slowly, and be sure to lick the sugar off your fingers after….

HP1

Hand Pie Dough (Page 27)

(Recipe is written according to the book, with vegan options after dairy ingredients)

Ingredients:

  • 3 cups all-purpose flour
  • 1 Tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 7 ounces cold butter or Earth Balance Buttery Stick, cubed
  • 2/3 cup buttermilk or plain milk (non-dairy or dairy) + 1 tsp apple cider vinegar

Directions:

In a food processor fitted with the metal blade, pulse flour, sugar, baking powder and salt to combine.

Scatter butter/Buttery Stick overtop and pulse several times, until pieces are the size of peas.

Drizzle half the buttermilk over flour mixture and pulse 5 times to combine. Add more buttermilk 1 Tbsp at a time, pulsing after each addition, just until dough begins to hold together in moist clumps.

Transfer to a large piece of plastic wrap and shape into a ball. Flatten into a disk and wrap tightly in plastic. Refrigerate for at least 1 hour.

Makes about 1¼ pounds dough.

Note:

This can be made ahead and refrigerated for up to two days or frozen for up to one month. If frozen, thaw overnight in the refrigerator before using.

HP2

Apple Hand Pies (Mom’s Mini Apple Pies, pages 56-57)

(Recipe is written according to the book, with vegan options after dairy ingredients)

Filling:

  • 1 Tbsp unsalted butter or Earth Balance Buttery Stick, for vegan version
  • 3 apples, peeled and chopped (preferably crisp apples)
  • ¼ cup granulated sugar
  • 2 tsp freshly squeezed lemon juice
  • ¼ cup packed light brown sugar
  • 1 Tbsp all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground allspice
  • 1/8 tsp fine sea salt

Cinnamon Sugar:

  • ½ cup granulated sugar
  • ½ tsp ground cinnamon

Also:

  • 1 recipe Hand Pie Dough
  • 1 large egg + 1 Tbsp water, lightly beaten or ¼ cup water for vegan version

Directions:

Filling -

In a medium skillet over medium heat, melt butter (or buttery stick). Add apples, granulated sugar and lemon juice. Cook, stirring often, 4 to 5 minutes. Drain off liquid and transfer tpo a medium bowl. Add brown sugar, flour, cinnamon, ginger, allspice and salt and toss to blend. Set aside to cool completely.

Cinnamon Sugar -

In a small bowl, combine sugar and cinnamon. Set aside.

Pies -

Line 2 rimmed baking sheets with parchment paper.

Divide dough into halves. Roll out to 1/16th inch thick. (My technique is rolling the dough between 2 layers of parchment paper, then doing the final rolling with the top layer removed.)

Cut out 16 5″ circles, re-rolling the scraps as needed. Set on the prepared baking sheets. Brush the edges of the circles with the egg wash or water, place about 2 Tbsp filling in the center of each circle, fold over and seal, pressing the tines of a fork around to seal/crimp. Brush the tops of the pies with more egg wash or water, sprinkle the cinnamon sugar all over.

Place baking sheets in freezer for 30 minutes. Meanwhile, heat oven to 375°. Place oven racks in upper and lower thirds.

Use tip of a sharp knife to cut 3 slits in top of each pie. Bake for 25 to 30 minutes, switching positions of baking sheets halfway through, until puffed and golden brown and filling is bubbling. Let cool on baking sheets on wire racks. Serve warm or at room temperature.

Makes about 16 pies.

Note:

The pies can be fully assembled and frozen for up to one month. Freeze on baking sheets, then transfer to zip-top bags and seal. Bake as directed above.

~Sarah

FTC Disclaimer: We received a review copy of the book for potential review.

Filed Under: baking, Book Reviews, Cookbooks, Dessert Tagged With: , , , , , , , , , , , , , , ,

Cookbook Review: Vegan Secret Supper (W/ Recipe & Giveaway!)

April 8, 2013 15 Comments

VSS

I was intrigued when I received a copy of Vegan Secret Supper: Bold & Elegant Menus from a Rogue Kitchen. It is a playground for inspiration and the unusual. Many of the recipes are presented as a course for a dinner, giving instructions on how to plate, and more. A book for those who love to cook and to entertain. The pantry staples section of recipes are worth the book alone: vegan cheese sauces, condiments, chutney, sauces, reductions and so much more.

Oh…and hand crafted soda extracts:

Soda1

As I served glasses of Lavender Lime Sodas to Kirk and my brother, Dave, I got a whole bunch of yuk-yukking from them. The kind of “Oh great, now Sarah is making soda. Hipster alert!!” Har har you two. I loved the delicate floral essence of the lavender, a nice use for the bounty from my many plants. Do be sure to use culinary lavender and that chemicals were not used on it. In fact, there are also ginger beer and root beer concentrate recipes. Once you realize just how easy it is to make your own soda…well, you might fall in love with it. And here is the thing – I don’t normally care for pop. It is too carbonated, too sweet and too full of junk (preservatives). Even when I can find a quality brand, the carbonation bothers my stomach. But as I read the book, my mind kept wandering back to soda. I thought of years ago when I was a barista and making Italian sodas. Those were not over carbonated, due to seltzer water. So I decided I had to try this crazy blend of flavors.

And? Perfect.

Just the right sweetness and just a bit of the bubbly! I actually had the thought that the syrup would be wonderful added to sparkling wine (say Champagne) in summer.

Soda2

Lavender Lime Soda Concentrate (From page 185)

Ingredients:

  • ¾ cup agave nectar
  • ½ cup fresh lime juice (about 3 limes)
  • 2 Tbsp dried lavender flowers (culinary varieties only)

Directions:

In a pot on medium-high heat, bring agave nectar and lime juice to a boil. Boil for 6 minutes. Remove from heat. Add lavender seeds and let steep for 20 minutes. Strain (a fine mesh strainer works well).

Store in a bottle, in the refrigerator.

To make soda, use 1 Tablespoon concentrate per 8 ounces sparkling water (seltzer water), served over ice.

Makes about ¾ cup syrup.

~Sarah

The Giveaway!

Having enjoyed reading and using this cookbook, I’d like to share my copy with a reader! Enter using the Rafflecopter link below:

a Rafflecopter giveaway

FTC Disclaimer: We received a review copy of VSS for potential review. We are hosting the giveaway of this book ourselves.

Filed Under: Book Reviews, Cookbooks, Drinks, Plant Based Diet Tagged With: , , , , , , , , , , , ,

Small Plates & Sweet Treats: Gluten-free Banana Carrot Pecan Muffins

April 2, 2013 6 Comments

Ooh-la-la…..awhile back I got a package delivered, in it was a copy of Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking, from the Creator of Cannelle et Vanille:

smallplates

I had won a giveaway that was hosted by Gluten Free Travelette on her blog, and the publisher sent me a copy of the book. I love what I see as “counter-top cookbooks”, which would be the modern version of “coffee-table books”. The ones with lush photography and great writing, that draw a reader in. This isn’t what I would consider every-day dining, but more special occasion. Recipes that will have the reader questioning what they thought gluten-free meant. The book has only one recipe containing xantham gum, which I found wonderful. I would agree with her stand on it, just not a big fan of it and guar gum in baking. The book is omnivore but not necessarily meat-centric. If anything, it is used in small amounts. The recipes are presented seasonally, showcasing fresh vegetables and fruits that are ripe during those months. Each season has a section of small plates (the savory dishes) and a dessert section.

GF1

I looked over at a pile of bananas on my counter while reading, when I had reached Spring Sweet Treats. They were at the “Use me up” stop and well, the guys rarely say no to banana bread. Or muffins for that matter.

GF2

Gluten-free Banana Carrot Pecan Muffins (banana, carrot & quinoa bread, page 215)

Ingredients:

  • 1½ cups ripe bananas, mashed (3 to 5, depending on size)
  • 3 whole large eggs
  • ¾ cup granulated sugar
  • ¾ cup olive oil
  • 2 tsp pure vanilla extract
  • ½ cup quinoa flour
  • ½ cup brown rice flour
  • ½ cup almond meal (see below)
  • 3 Tbsp tapioca starch
  • ½ tsp fine sea salt
  • ½ tsp baking soda
  • ¼ tsp ground cinnamon
  • ½ cup finely chopped pecans
  • ¾ cup finely grated carrots

Directions:

Preheat oven to 350°, line 18 muffin cups with premium liners (such as Wilton ColorCups or Reynolds StayBrite).

In a medium mixing bowl whisk the bananas through vanilla.

Add the quinoa flour through cinnamon to a large mixing bowl.

Add the wet to the dry, stir until mixed. Fold in pecans and carrots.

Divided between the papers (they will be full), bake for 15 to 21 minutes, until golden on top and a toothpick comes out clean. Let cool on a wire rack for 10 minutes, then transfer to the rack. Store covered once cooled.

Makes 18 muffins.

Notes:

Why do I always recommend the fancy liners? They don’t stick to the baked goods! Ever line a muffin pan with cheap paper liners, bake low-fat muffins and half the muffin sticks to the paper? Not fun. So pay a bit more and never be frustrated again. No matter how special-needs your recipe is. Gluten-free recipes sometimes need a little love, so the liners are great – and hey, no cleanup after for your pans ;-)

OK, almond meal. You can use the dried leftovers from making almond milk or just grind almonds in your food processor. Do what is easiest!

The recipe can be prepared as a loaf, in a loaf pan. Spread in a greased loaf pan, bake for 45 to 55 minutes, or until done. Let cool fully before slicing.

~Sarah

Filed Under: baking, Book Reviews, Cookbooks, cooking Tagged With: , , , , , , , , , , , ,
« Older Posts

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Things I Blog About

Follow

Get every new post delivered to your Inbox.

Join 775 other followers

%d bloggers like this: