What do you cook when you're home alone?

[echnidna]

What do you cook when you're home alone?:D

[Gra]

131 - 241?????


only joking.. Spag Bol,fish fingers, chicken nugets, (I have young kids). BBQ, waffles. Dont do much of the dinner cooking, but do make Jam of varioius flavours and have previously made preserves.

[Sturdee]

What do you cook when you're home alone?:D

Most appropriate timing Bob. Tonight it was a sausage sizzle.:D Good opportunity to check out the bbq in readiness for Saturday's meet and greet.:D


Peter.

[BrisBen]

Liver with some fava beans and a nice bottle of chianti

[ss_11000]

What do you cook when you're home alone?:D

well being my age i'm restricted:( to the microwave when i'm home alone so i cook what ever i put in the microwave:D

[Ianab]

When I have to rough it like that I usually end up with something like a salmon and avocado pizza...
Yeah.. it's tough having to cook for yourself ;)

Ian

[Auld Bassoon]

I live alone, but I like food, so I cook what I feel like having; no discussion and no blasted "permissions":D

As it happens, I'm a much better cook that I am a woodworker :o - but am aiming to rectify that :rolleyes:.

Tonight it's just mustard grilled lamb chops, new potatoes and fresh spinach.:p

[ss_11000]

131 - 241?????


only joking.. Spag Bol,fish fingers, chicken nugets, (I have young kids). BBQ, waffles. Dont do much of the dinner cooking, but do make Jam of varioius flavours and have previously made preserves.

take it from a 13 yr old, Dominoes is 131888:D

[elphingirl]

Well I have been dumped tonight for a night of role playing games, and I am going to make a yummy banana cake, served with a side of chocolate and a glass of good spirit to chase.

Have a good night.
Justine

[Driver]

Pasta Marinara Driverotti:-

King prawns, scallops, any good quality fish (baby snapper is excellent), mussels. The prawns, scallops and fish are seared and sealed quickly in a very small amount of oil and then, with the mussels, simmered in a sauce of tomatoes, onion, garlic, basil and chilli. The pasta (which can be spaghetti, fettucine or canelloni) is tossed through the sauce immediately before serving. To be enjoyed with a chilled reisling and crusty bread. Estupendo!

Luciano Driverotti - Operatic Tenor, Woodworker and Food Person.

[Kev Y.]

Tonight was left over apricot chicken drumsticksfrom last night, some nights is "quick n easy", other times its NADA, becasue I live alone (at the moment anyway) I cook what I feel like:rolleyes:

[Gra]

take it from a 13 yr old, Dominoes is 131888:D

buggers wont deliver here, and the hut only have the evil drink

[Shedhand]

Liver with some fava beans and a nice bottle of chianti
tsth tsth tsth tsth :eek:

[Shedhand]

take it from a 13 yr old, Dominoes is 131888:D
131888 is about the number of zits you'll get eatin' that crap. :rolleyes:

[Shedhand]

Curry, curry and curry. I cook all the time (love it) . SWMBOATT would rather be in the garden. ;):);):)

[Daddles]

When I'm alone, it's reheats. Being a single Dad, tucker is rather important in this house, so I try to make a wee bit too much so that I can freeze a meal most nights. This gives me an edge on nights that the lad has soccer training or on nights when I'm alone.

Now, for a TRULY blokey meal, try this.
Fresh fillets of fish (caught yaself that very day of course) ...
boiled in baked beans ...
with a couple of eggs poached in the baked beans at the same time.

It looks as disgusting as it sounds but by cripes it is soooooo yummy, especially with a slab or two of home made bread.

Richard

hedonism is a way of life. Embrace that life and be damned with iggorant wimmen who think food has to have aesthetic appeal. :D

[Harry72]

I just visit my local coffee shop(owner is a friend)and ask what's cookin!(get nice caffeine fix while Im there...)

[Ashore]

As I cook 90% or more of the meals, for shmbo, daughters, son in laws, and grandsons I am usually cooking to someone elses tastes.
When I get a chance to just cook something just for myself it's usually penne pasta with blanched and fried tomatoes , heaps of fresh garlic from the garden , a little of my garden basil, and some fried hot salami or chizoro saussage. Complemented by a grand bottle of the stevens shriaz from tyrrells, followed by a couple of glasses of galway pipe.















Then a pint or two of milk


Rgds

[Andy Mac]

Love a good fry up myself...bacon, eggs, sausages, stinking greasy stuff from animals that my wife doesn't like being cooked inside the house, topped with fried tomatoes and onion, sliced potato...all on toast with Worstershire sauce!:D

YUM!

[Sturdee]

Love a good fry up myself...bacon, eggs, sausages, stinking greasy stuff from animals that my wife doesn't like being cooked inside the house, topped with fried tomatoes and onion, sliced potato...all on toast with Worstershire sauce!:D

YUM!

Sounded great Andy, until you got to the sauce.:eek: :eek: :eek:

Peter.

[Wongo]

I cook when I am home alone or when we have visitors.

1. Chicken and cashew nut :cool: :cool: :cool: :cool: :cool:
2. special fried rice:cool: :cool: :cool:
3. chicken and corn soup:cool: :cool: :cool:
4. honey chicken wings:cool: :cool: :cool: :cool: :cool:
5. peking duck:cool: :cool: :cool: :cool: :cool:
6. satay beef:cool: :cool: :cool: :cool:
7. Tofu and vegs:cool: :cool: :cool:
8. stir fried, stir fried and stir fried:cool: :cool: :cool:

Cooking is art:cool:

[Sturdee]

Scott, is'nt it nos 24,26,28,42,56, 61,62 and 75 rather than 1 to 8.:D

At least that's what they are on my take away menu.:p


Peter.

[Daddles]

Oh bugger off Wongo. I was hungry before, now I'm starved

Richard

(yes, the system won't let me give you another greenie so it has to go public)

[Schtoo]

No cat Wongo? Typo perhaps? :p

(You can get decent tofu? :eek: )


Just me, usually whatever is simple and quick. I don't worry about it.

If it's not just for me, then practically anything goes.

One thing I do make for myself occasionally is a local dish called niku-jaga. Direct translation is meat and potatoes.

Get some thin sliced beef (250gm), an onion, a couple potatoes, some cooking sake (or similar dry wine), some sweet sake (mirin if you need the right stuff) soy sauce and that's about it.

1/4 the spuds and cook them until they are just done, not squishy. Roughly slice the onions, and soften them in a little oil. Throw in the meat and crank up the heat.

Then add the sake, make sure it catches fire. Once it has died down, add some mirin, same trick. Once it's out, add some soy sauce. Looking for a little sauce in the pan, enough to cover everything plus a little extra. If there's not enough, add whichever liquid it seems to need. Add the spuds, make sure everything is covered in sauce, and serve with rice.

Takes less time to make than to bash in the recipe. Tastes pretty good too, which is why I don't mind making it for myself.


The usual stuff has more water added, all the starch from the spuds is in there and they often add sugar to it. It's a little dirty, bland and waaay too sweet for a main dish.

[Iain]

Warm chicken salad made with pieces of breast meat marinated in sambal oelek, dark soy, sesame oil, lemon juice and dry sherry then stir fried, served with a salad of lettuce, cucumber, tomato and fried potato cubes and topped woth sesame seeds or fried shallots, or if we are in a hurry a simple salad made from layers of cos lettuce, celery, cucumber, red pepper, kidney beans, grated cheese topped with salsa then avocado slices, sour cream and topped with crushed corn chips.

[RufflyRustic]

Daddles, I like your wierd mix.

I either get myself a kebab or make up one of those pasta packets and throw in some extras such as cheese, egg, shallots, tomato, any left over roast meat....

Cheers
RR

[ele__13]

I live alone, but I like food, so I cook what I feel like having; no discussion and no blasted "permissions":D

As it happens, I'm a much better cook that I am a woodworker :o - but am aiming to rectify that :rolleyes:.

Tonight it's just mustard grilled lamb chops, new potatoes and fresh spinach.:p

Yummo ill put my order in for next week that sounds divine mmmmmmm

[Termite]

Usually cook whatever I'm told to, serves me right for showing off early in the relationship. :o

SWMBO is out "shopping" with a friend and what am I doing, cooking the bloody bread. Latest sourdough loaf below.

[TassieKiwi]

On the very rare occasions that I'm alone at a mealtime, I like it simple. For a brunch, my Jenny Craig special: big aged sirloin, yesterday's spuds sliced and browned crispy in butter with salt, fresh tomato sliced in half and heated on the hotplate. Free run eggs, and I'm home. Oh, a pint of whatever my favourite beer is at the time, a warm sunny spot, and after the weekend paper and strong flat white from the Malitta. Ole.

[Wongo]

Termite is that make of pine or oak?:D

[rod1949]

Bakebeans on toast... yum.

[Termite]

Termite is that make of pine or oak?:D
Willow.

[Christopha]

Where did my post go????? :( :( I didn't think I posted anything to offend eaters..... vegetarians, carnivores, omnivores or even insectivores! :o

[Christopha]

OH SCHIDT! I just realised.... this is DIY cookery! no wonder I was nobbled!!!!

[Cliff Rogers]

1. 131166 large pan fried super supreme.

2. Steak & onion gravy with mashed spuds.

3. Teriaki Fish & rice.

I can cook other stuff but these are my favourites & I can do them in my sleep.

[ele__13]

Love Making Lasagne from scratch sept i buy fresh lasagne sheets ... with either chicken seafood or beef ... if i make chicken or seafood i dodnt use tomato sauce i use a cream sauce if its beef i do a tomato and then layer the beef and cream sauce ....
or if i dodnt make that i love making warm chicken ceaser salad ... yummo but for tonite i think it might just be egg on toast that apeals and its not 2 heavy

[Auld Bassoon]

Love Making Lasagne from scratch sept i buy fresh lasagne sheets ... with either chicken seafood or beef ... if i make chicken or seafood i dodnt use tomato sauce i use a cream sauce if its beef i do a tomato and then layer the beef and cream sauce ....
or if i dodnt make that i love making warm chicken ceaser salad ... yummo but for tonite i think it might just be egg on toast that apeals and its not 2 heavy



Hey Jools:)

Try Eggs Benedict; to die for :D

[Termite]

Hey Jools:)

Try Eggs Benedict; to die for :D
From what Doug was saying they were well on the way. Plain boiled and easy on the butter on the toast Jules.

[jow104]

Bob, Try this link.

http://www.discusscooking.com/forums/

[ele__13]

Boiled egg bare toast are on the agenda

or withthe tinyiest bit of butter but will be minute
cheers jules

ps 2 sleeps
:p:p:p:p:p:p:p:p:p:p

[namtrak]

I'm head chef, so the meals at our joint are usually only magnificent. :rolleyes:

When SWMBO works away, then cooking alone (for me and the girls) is either a homemade Lasagne (which is a great carry over to the next night) or grilled fish - both with a fridge cleaning salad.

When SWMBO and kids are away then it's either a s-pack of coopers or a s-pack of coopers followed by a countery up at the rubbedy. :D

[Cliff Rogers]

Arh! Breakfast..... Eggs bene done with smoked salmon on toasted turkish with a glass or sparkling shiraz. (best bit is the fact that once you open the bottle, you have to drink the lot. ;) )

[la Huerta]

Bakebeans on toast... yum.



yeh Rod!...great minds eat alike.................. the worlds best solo dinner...:)

[Driver]

Arh! Breakfast..... Eggs bene done with smoked salmon on toasted turkish with a glass or sparkling shiraz. (best bit is the fact that once you open the bottle, you have to drink the lot. ;) )

Cliff - you're a ripper! I was wondering what to have for tea. You've just solved that dilemma. Have a greenie.

Col

[Gra]

Cliff - you're a ripper! I was wondering what to have for tea. You've just solved that dilemma. Have a greenie.

Col

Not much nutrition in a greenie:D:D

[namtrak]

Not much nutrition in a greenie:D:D

I heard they just give you the munchies

[Cliff Rogers]

Thanks Col.

Gra, it depends what you've been sniffing; ever heard the term "breath deep, they'res vitamins in the air" :D

[Iain]

Nacho's A La Oz, my own creation for the kids, Corn Chips topped with baked beans and cheese, 60 seconds in the microwave, magnifico.....
Fart like a draught horse later though:eek:

[Harry72]

The ol'baked beans seems to be a fav!

I like them with some finely chopped lamb roast meat, slice of cheese... few dollops of cream(softens the skin on the beans also lessens the flatulence), then placed on some toasted whole grain muffins!
Keep ya going till lunch time... low GI.

[Andy Mac]

slice of cheese... few dollops of cream(softens the skin on the beans also lessens the flatulence

I can tell you that don't work if you're allergic to dairy stuff...best flatulence I've ever had!:(

Cheers,

[Ashore]

Love Making Lasagne from scratch sept i buy fresh lasagne sheets ... with either chicken seafood or beef ... if i make chicken or seafood i dodnt use tomato sauce i use a cream sauce if its beef i do a tomato and then layer the beef and cream sauce ....
or if i dodnt make that i love making warm chicken ceaser salad ... yummo but for tonite i think it might just be egg on toast that apeals and its not 2 heavy



Ele you can get pasta rolling machines for around $20 these days
Cup of flour 1 egg teaspoon good olive oil and a little water if necessary, (though usually not) and if doing a tomatofilling put a good handful of freshly finely chopped basil ,. once you see how easy it is to make your own pasta you will probably never buy pre-made again.

Rgds

[Wongo]

My wife, MIL and FIL used to order chicken and corn soup in the restaurant. I don’t know why but white people love that stuff.:D I said to them why pay $4.5 a bowl when I can cook it in less then 5 minutes and it will only cost a couple of dollars.

They have never ordered soup since.

Wongo (the true iron chef:cool: )

[woodbe]

The biggest challenge when cooking for yourself is not to overdo it. I'm regularly the cook around the place, but if it's only me, I enjoy taking extra care over something small but yummy.

A medallion of thick King Island Porterhouse, cooked on the chargrill to just rare of medium rare, with simple salad and maybe a small spud.

An Omlette with whatever filling takes my fancy from the fridge - tomato and cheese is a good standby if the cupboard is bare.

If there is no time, and supplies are low, spag bol or french toast.

Over the last year or so, I've got out of the habit of eating big meals. Sitting at a desk from dawn till dusk, no exercise, good lunch and a full-on dinner at night for 20 years is not a good recipe for health! Wakeup was on my 49th birthday. Within about a month I had cutback on the overeating and started a decent home-based exercise program. Suffice it to say that it's worked, and I'm back to the weight I should be, keeping at it, and healthier than I have been for about 25 years.

[Termite]

Ele you can get pasta rolling machines for around $20 these days
Cup of flour 1 egg teaspoon good olive oil and a little water if necessary, (though usually not) and if doing a tomatofilling put a good handful of freshly finely chopped basil ,. once you see how easy it is to make your own pasta you will probably never buy pre-made again.

Rgds
Totaly agree, have a genuine Italian job myself with a variety of cutters. One addition to Ashore's comments.

"once you taste home made pasta you will probably never buy pre-made again"

Tip: Use bakers plain flour rather than ordinary plain flour.

[Daddles]

Tip: Use bakers plain flour rather than ordinary plain flour.

What's the difference :confused:

Yes, you barstewards, you've corrupted me. Dammit, not only will I be doing home made bread but I'll be doing homemade pasta as well (the bread machine is dead and I am suffering the purity of doing it all by hand. At this rate, I'll be growing me own wheat by the end of the year - I'm not allowed to grow chooks for the table because 'she who I hope will become her indoors' can't bear the thought of eating pets. Why not? If I had a decent recipe the cat'd be history:mad: )

Richard

I'm not mad - that's just a rumour started by people who don't understand the interesting contradictions of my character :D

[Iain]

http://www.ooze.com/ooze13/cats.html

[Termite]

What's the difference :confused: [/I]
Bakers unbleached flour is a tougher flour more suited to breads, and great for pasta. The ideal flour for pasta is Durrum Wheat flour which is better again but a bit hard to come by.

Ordinary plain flour (or general purpose flour as bakers call it) is more suited to cakes and quite often is not a real good quality flour.

Its the old story"Flours aint Flours Sol".

Wait until I swing you over to Sourdough Richard, then you will be eating Real bread. I nearly choke on supermarket cotton wool.

[Auld Bassoon]

I can tell you that don't work if you're allergic to dairy stuff...best flatulence I've ever had!:(

Cheers,

Throw in a litre (or two!) of Guiness: just don't light any matches :eek:

[Ashore]

Why not? If I had a decent recipe the cat'd be history

Remove head tail paws , gut , stuff with wild rice, fennel, sliced carrot , quartered spring onions and a touch of margoram but only a touch or you will ruin the flavor
Slice firmly into the flesh at 2" intervals along its length and pour in 1 part olive oil and 2 parts lemon juice into these cuts
Wrap in clay and cook under the coals in a fire pit for 45 minutes per kilogram weight

When you remove clay the fur should come away with the clay
For crisp skin cut into 6 - 8 pieces and deep fry for 2 minutes

serve with a sharp hunter verdello and crisp greens

( havent tried this with cat but it works a treat with koalas) :D


Rgds

[jow104]

Ashore;

That sounds like an old Aboringine recipe that has been modified. :rolleyes: :eek: :) :D

[woodbe]

Ashore;

That sounds like an old Aboringine recipe that has been modified. :rolleyes: :eek: :) :D

I don't think so, unless they cook cats differently to other critters. I was present for a Kangaroo hunt in the far north east of SA a few years ago, and witnessed traditional cooking methods:

1. Shoot the roo
2. Dig trench about 300x300mm in the dirt, a bit longer than the roo.
3. Add dry firewood plenty of it over the length of the trench. Light it up.
4. Once things are well alight, chuck the roo on.
5. After the fur has singed off, turn him over.
6. Remove roo. Kick the now steadily buring wood into the bottom of the trench, put roo back on.
7. Cook until done, tuning once. For a full sized red like we had, 20 minutes. (It was very rare!)

No preparation other than the trench. The animal was cooked whole and gutted afterwards. Internal organs are eaten, including the intestines (not the contents though)

8. Barter with the white fellas for a portion. We managed to negotiate up from the tail (inedible) to a leg, took it back to camp and cooked it to what we would consider a rare roast. Beautiful!

woodbe.

[Iain]

Whats the difference between a possum and an American 'coon' which we hear about????

[Ashore]

Whats the difference between a possum and an American 'coon' which we hear about????

Possum a term of greating used by dame Edna ? Hello Possums ? :rolleyes:

But what ever you do
Do not ask this question on a basketball court in harlem, cause they hate possums. :D :D



Rgds

[imdusty]

Why, bean soup, of course

[Cliff Rogers]

Why, bean soup, of course


Theres beans & then theres beans.... do you have a recipe?
What sort of beans?

[silentC]

Was on me own last night (golf trip away for SWMBO). I had eye fillet seared and sealed then rested in the oven for 5 minutes plus roast potatos and carrots. Dijon mustard on the side.

[Termite]

Was on me own last night (golf trip away for SWMBO). I had eye fillet seared and sealed then rested in the oven for 5 minutes plus roast potatos and carrots. Dijon mustard on the side.
Just showed your post to SWMBO to prove that I'm not the only idiot who slathers his steak with Dijon mustard.

Where did you pick up the habit, I first tried it in the Phillipines when I was keeping company with a very friendly lass from the French embasy. She also introduced me to croissants with honey, served in bed, and we will halt the story there thank you. :D Ah, memories ;)

[silentC]

I can't remember when I first tried it. I used to eat in French restaurants fairly often about 15-20 years ago, so might have picked it up in one of them.

Can't beat a rare fillet steak with Dijon mustard ;)

[Termite]

Can't beat a rare fillet steak with Dijon mustard ;)
Can't beat a rare French honey either. ;)

[woodbe]

Whats the difference between a possum and an American 'coon' which we hear about????

Well, a Possum is a Marsupial, whilst a Raccoon is a Mammal... I think they both have a similar relationship to humans though, and are quite capable of making complete pests of themselves in suburban areas regardless of how cute their young are :)

[silentC]

Err, strictly speaking, a possum is also a mammal.

[Termite]

Err, strictly speaking, a possum is also a mammal.
....and tasty too. Coons are from the states and are only available in cans, definitely inferior.

However their milk makes good cheese. :rolleyes:

[woodbe]

Err, strictly speaking, a possum is also a mammal.

Sure, but we were looking for differences, I thought. All marsupials are mammals, but the reverse is not the case.

Coons have funny faces too.

Michael

[silentC]

OK, well a Raccoon is a Carnivora and a possum is a Marsupialia. Or you could say that a possum is a marsupial and a raccoon is not ;)

[Termite]

possum and raccoon, the yanks also have something called an opossum. As you can see the coon is a bank robber.

[havenoideaatall]

Warm chicken salad made with pieces of breast meat marinated in sambal oelek, dark soy, sesame oil, lemon juice and dry sherry then stir fried, served with a salad of lettuce, cucumber, tomato and fried potato cubes and topped woth sesame seeds or fried shallots, or if we are in a hurry a simple salad made from layers of cos lettuce, celery, cucumber, red pepper, kidney beans, grated cheese topped with salsa then avocado slices, sour cream and topped with crushed corn chips.

you're such a showoff Iain!

My main contribitions are VERY good curries, and cauliflower cheese.
I also do a fair bit of French dishes. Not so much in to stir frys (eg Thai, Chinese - rather pay for a takeaway) these days, but I do like tabasco and chilli in a chopped tomato base with anything I can find to put in it.

[Iain]

you're such a showoff Iain!
Not really, I enjoy cooking and those two are sooooooooooo easy and quick, I also like a good curry and make them from the ground up, eg: no Clive of India curry powder around here, just dry fry the spice and grind as required, not really that hard and the difference is absolutely outstanding.
Unfortunately the only takeaway here is the fish and chip shop and the pub counter meals are bloody awful, even Macca's is luxury in comparison:eek:

[havenoideaatall]

no Clive of India curry powder around here, just dry fry the spice and grind as required, not really that hard and the difference is absolutely outstanding.
:eek:

Couldn't agree more. Listen, the best way of making a curry is this (forget all the spices and quantities you see in books). It's considered to be the 'secret' behind the curries you get in English restaurants.

Use a lot of ginger, garlic and 1 big chopped onion and fry the lot in oil slowly for 15 mins. The cooked starches give a sweet taste that will make your curries taste fantastic.

Add a TEAspoon of coriander, cumin and the other spices you fancy etc and fry for 5. Chilli to taste.

Liquidise the lot with a can of tomatoes.

Cook for 30mins. This is the basis of the sauce. You can add yoghurt for a karma, more onions for a Dopiaza, more chilli if its for the boys etc.

I can guarantee you will never rely on huge amounts of spices again, its the onions that do the trick.

Cheers

I'm off to dig out more old threads.

Have

[Iain]

With a slight twist with Charmaine Solomons books:
Fry onion rings quickly until golden, remove, then add the chopped onion, garlic ginger and cook slowly for about 15 minutes, slow cooking makes a better curry.
Yep, if she says it, it must be true, that is for the 100 almond chicken, one of our favourites, except we use fresh tomatoes and sweat them with fresh mint or coriander (funny how they both taste the same when cooked this way but completely different raw) over the base of slow cooked onions until they turn to a liquidy pulp, then add chicken etc etc etc.
A bit fiddly but well worth the wait, and enough left over to freeze for a few quick meals over the next week or two.
If you want the recipe I will email it to you, bloody curry powder indeed, I do have a jar of garam masala on hand though (home made).
Coupled with a couple of my home made dark hopped ales, what a wonderful night.

[havenoideaatall]

With a slight twist with Charmaine Solomons books:
Fry onion rings quickly until golden, remove, then add the chopped onion, garlic ginger and cook slowly for about 15 minutes, slow cooking makes a better curry.
Yep, if she says it, it must be true, that is for the 100 almond chicken, one of our favourites, except we use fresh tomatoes and sweat them with fresh mint or coriander (funny how they both taste the same when cooked this way but completely different raw) over the base of slow cooked onions until they turn to a liquidy pulp, then add chicken etc etc etc.
A bit fiddly but well worth the wait, and enough left over to freeze for a few quick meals over the next week or two.
If you want the recipe I will email it to you, bloody curry powder indeed, I do have a jar of garam masala on hand though (home made).
Coupled with a couple of my home made dark hopped ales, what a wonderful night.

Thanks Iain - email address to follow.

Here's another 'dish' - and here's the thing - it's great for dinner nights as it's dead simple, scrubs up in the presentation department, and can be mass made in minutes to the admiration of guests. (Not that we err have 'dinner nights' but you get the idea).

Chicken fillets. Halved.

White wine. A jar of green pesto. A few tubs of Philadelphia cheese (or equivalent - number of hungry mouths dependant).

Cook the fillets. Mix the pesto with the cheese and white wine (which also stops it from drying out).

Smear the chicken liberally with the mix. Bake in an oven for 15 mins.

Serve with boiled potatoes and beans and it looks good but simple.