Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts
Last week we were craving sausage rolls. I don't believe that I had ever tasted a sausage roll prior to coming here to the UK.
My mother used to make weiner rolls when I was growing up. They were something we all loved as a family.
Mom made beautiful plain pastry. It wasn't puff pastry, just plain. All of her pies, etc. were beautiful and we loved them.
When she made weiner rolls she would make her regular pastry recipe and then roll it out. The rolled pastry would be cut into rectangles large enough to wrap around weiners, enclosing them completely.
She would always spread the pastry with a bit of mustard before adding the weiners, wrapping them up and baking. Oh how very much we loved them.
I was surprised when I moved over here and saw sausage rolls. If you went down to the shops around school getting out time, there would be tons of children at the bake shop buying sausage rolls. You could also buy frozen ones to bake at home.
You can even get Vegetarian ones. Both are wrapped in flaky puffed pastry. Of course you get what you pay for.
The more expensive ones will have a lovely rich and ample meaty filling. Using a quality sausage meat. The cheap ones will be mostly pastry and filled with nasty sausage meat. People seem to enjoy both.
The first time I tasted a homemade one was at my friend Joy's in South Wales. They were magnificent. It truly was love at first bite.
You can find her recipe here. She was really generous and shared it with me. I think she also sent us home with a bag filled with them that visit along with her gorgeous lamb samosas!
This recipe for Apple & Sage Sausage Rolls was one I had clipped from the BBC Good Food Magazine back in 2012. I had saved it in my recipe files to bake one day.
I discovered it while going through them the other day and thought that there would be no time like the present to make them. I had puff pastry and sausage meat in the freezer that I needed to use up.
The directions were a bit ambiguous. I have tried to make them as straight forward as I can, as well as adding my usual North American measurements.
Try to use the best sausage meat that you can afford. I actually did a tutorial on making your own sausages here.
I know you won't be able to get British Sausages in North America. You can however make some tasty sausage meat yourself. I highly recommend it. They are really delicious.
You only need the meat to make the filling for these sausage rolls. It is mixed with chopped fresh sage and apple. I peeled the apple.
I used French all-butter puff pastry that I had in the freezer. If you can find all-butter puff pastry, I really recommend it.
I always think it is best to use natural ingredients whenever you can. I don't like things with artificial ingredients and preservatives. Go as pure as you can.
In any case these turned out really lovely. I sent half of them to my next door neighbour for her and her son to enjoy. She was most appreciative.
The sage and the apple give them a really nice flavour. Sage and apple are perfect partners for pork. I think you are really going to enjoy these!
Apple & Sage Sausage Rolls
Yield: Makes 12
prep time: 15 Mincook time: 25 Mintotal time: 40 Min
These delicious sausage rolls are flavoured with sage and chopped apple. Quick and easy to make.
Ingredients
- 400g (16 ounces) of sausage meat (from about 6 meaty sausages)
- 1 clove of garlic crushed
- 2 TBS chopped sage
- 1 apple, peeled and chopped
- 1 pound (500g) all butter puff pastry
- 1 free range egg beaten together wih 1 tsp water
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Line several baking trays with baking paper.
- Remove the sausage meat from the skins and crumble into a bowl. Add the chopped sage, garlic and chopped apple. Mix well together.
- Roll the pastry out on a lightly floured surface to a large rectangle. 12 inches wide at the shortest edge. Halve the pastry to make two long thin sheets. Divide the sausage meat down the centre of each, leaving a good border on both sides.
- Beat the egg together with the water. Brush some of this down both long edges of each pastry strip. Fold over the edges to cover the sausage meat, making two long rolls. Seal the edges with a fork.
- Flip over and place pastry seam side down on the baking sheets. Brush more egg wash over top. Cut each roll into six equal pieces. Snip each in a few places and spread them apart on the baking sheets to leave room to rise.
- Cook for 25 minutes until golden brown and puffed.
One thing I will miss about the UK are the lovely sausages they have over here. There are about as many varieties of sausage as there are areas and counties.
Nevermind, they have good ones in Canada as well! There will always be things we miss about the places we have lived.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Pork Chops have long been a favourite meal here in my kitchen and a rare treat these days. We don't eat red meat very often, perhaps only once or twice a month as a rule. When we do have pork I like to make sure that I have really good pork.
I buy free range organic pork from our farmer's market butcher who has been so kind to home deliver fresh meat and poultry to us all through the pandemic. And his meat is excellent.
Herbed Pork Chops with Garlic Butter are a wonderful way of preparing the lovely thick chops that he sends to us. I like to buy the old fashioned chops, with the bone in and that lovely piece of tenderloin on the side.
His old fashioned chops are always excellent and I have to say they are at least 1 inch in thickness. One of the problems with cooking thick chops like that can be that the outside of them dries out before the centre is cooked.
I discovered brining pork chops a few years back and have brined my chops ever since. Once you start bringing your chops you will never go back to not brining.
Its really easy to do and doesn't really take a lot of time or effort on your part. You only need three simple ingredients.
Cold water, sugar and salt. I use fine sea salt but kosher salt is also good. I use a granulated white sugar and tap water.
You simply mix those three ingredients together in a non-reactive dish/bowl, add your chops and then leave them to brine for an hour, miniumum.
At the end of that time, simply remove the chops, discarding the water. Pat them dry with some paper towelling, and get ready to cook. Easy peasy.
And I guarantee you will never have a dry pork chop ever again. I promise you! You can bank on it and it works for pork chops of any thickness, bone in or boneless.
My mother used to cook our porkchops to death when I was growing up and we still loved them. They were as dry as a bone. You could have used them to shingle your roof! But again, pork chops were a rare treat so we gobbled them up.
We no longer have the issues with pork that existed back then. Our modern pork is a lot safer and you can eat it still pink if you want. I like to cook mine just until its done. It will continue to cook for a bit when you remove it from the pan or the oven, so just this side of cooked is perfect.
Funny story about people shingling their roof with food. During the great depression and the dust bowl of the Canadian Mid West, farmers and their families were starving due to crop failures, dought and what not.
The people of Nova Scotia had plenty of Cod. That was during the days when you could jig for cod and get bucketloads every hour of every day. One of the best ways for them to preserve it for the winter months was to salt it.
They would layer the filleted fish in large wooden barrels and crates with plenty of salt. This way it would keep indefinitely.
Eastern Canadians have always had hearts of gold. They are kind, kind, kind. Not ignorant of the plight of their Western Canadian people they sent them plenty of things to help them out, one of them being barrels and crates of prime salt cod.
The Westerners had no idea what it was and many used it to shingle their roof tops. True story. I got it from an old Alberta woman who had been a child during the great depression in a small town in Northern Alberta. Lil McNevin.
Their bellies went hungry while their roof tops lay there covered in plenty.
Back to the chops. These chops are rubbed in an herbed oil and browned in an oven proof skillet for a few minutes per side. I use my cast iron skillet. It is perfectly seasoned now.
It does a great job of cooking most things, especially things you need to finish in the oven. It is ever so easy to clean now that is has been properly seasoned and used for these last few years.
I would not now be without it.
The herb mixture is a very simple one. I used dried herbs. Flat leaf parsley, rosemary and sage. These herbs have a beautiful affinity with pork. The help to bring out the best of it.
These get mixed with some oil. You can use light olive or canola oil. You will also need some sweet paprika and salt and pepper.
You just rub this all over your dried brined chops and then brown them off in a nice hot skillet.
Once you have browned them on both sides, just leave them in the skillet. It will only take you a few minutes per side to brown them. You then finish them off by roasting them in a hot oven for a little while.
Now if your pork chops are really thin, you won't need to do this. Roasting them after browning them will over-cook them for sure. What is the point in brining if you intend on cooking them to death????
Mine were very thick, as I said, at least 1 inch thick. Roasting was the perfect way to finish them off without them ending up burnt and dried out.
While they are roasting in the oven you can make the garlic butter. It is a very simple mixture of room temperature butter mixed with garlic and herbs.
Rosemary, again as well as dried parsley. You will also need to season it a tiny bit. Just mix everything together well to combine.
You will pop a portion of this onto your hot roasted chops when they come out of the oven. Ready to melt into the golden brown sticky surface of those beautifully cooked chops. Oh my . . . pork and garlic are a marriage made in heaven if I don't say so myself!
I served them with Potatoes Sarladaise and some frozen peas and corn. Potatoes Sarladaise is an enchanting mixture of parsley potatoes cooked in duck fat until golden brown. I confess I cheat and buy them frozen.
They are so easy to heat up quickly in a skillet. Perfectly browned and gilt edges. The brand is Picard, a well known product from France. I think their products are exemplary. I get them in the frozen section of Ocado.
All-together this was a fabulously tasty meal. I highly recommend it!
Herbed Pork Chops with Garlic Butter
Yield: 2
prep time: 1 Hourcook time: 25 Mintotal time: 1 H & 25 M
Thick bone in chops are brined, cooked to perfection and served with a delicious pat of garlic butter melting on top. These are delicious.
Ingredients:
For the brine:
- 3 cups cold water
- 1 1/2 TBS fine sea salt or kosher salt
- 1 1/2 TBS granulated sugar
For the chops:
- 2 thick bone in centre cut pork loin chops
- 1/2 TBS oil
- 1 tsp dried flat leaf parsley
- 1/2 tsp crushed dried rosemary
- 1/4 tsp dried sage
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
For the garlic butter:
- 2 TBS room temperature butter
- 1 clove of garlic , peeled and minced
- 1/4 tsp crushed rosemary
- 1 tsp dried flat leaf parsley
Instructions:
- An hour before you want to cook the chops, mix the water together with the salt and sugar in a bowl large enough to hold both chops. Add the chops and make sure they are submerged in the water. At the end of the hour, remove them from the water and pat dry.
- Preheat the oven to 190*C/375*F/ gas mark 5.
- Mix together the oil, parsley, sage, rosemary, paprika, salt and pepper. Rub this mixture into the the chops on both sides really well.
- Heat an oven-proof skillet over medium high heat. Add the chops. Brown on one side for about 2 to 3 minutes and then on the other for another 2 minutes. Pop the browned chops in the skillet into the oven and roast for 20 minutes until just cooked through and the juices run clear.
- Make the garlic butter while the chops are in the oven. Mix together all of the ingredients to combine well.
- Remove the cooked chops from the oven and top each with 1/2 of the garlic butter to serve.
This was a beautiful meal for two, but can very easily be multiplied to feed four or six or even more.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I confess to being rather lazy at times and most weeknights I will go for an easy option when it comes to feeding us. I did plenty of fancy smancy when I worked as a Chef at the Manor.
In my real life I don't necessarily need to have a gourmet meal every night.
Special occasions are obviously on a different scale and I am very happy to do a special meal, which requires a lot more work.
Holidays, Celebrations, Dinner Parties, Lunch with friends, etc. They are well worth the extra effort and I really do enjoy preparing for those!
This recipe I am sharing today has been adapted from one I found on the Betty Crocker site. I am always looking at the Betty crocker page as well as the Pillsbury page.
I used to buy their little monthly magazines when I lived in Canada quite often.They were always in the stands next to the cash registers in the grocery stores and I was always tempted by them.
Although I did not always cook many recipes from them, due to lack of availability of ingredients, etc. I found them quite inspiring and was always able to glean some great ideas from them.
You can find their recipe here. Traditionally Porchetta (pronounced Por - ketta) is an Italian type of pork roast in which a fattier cut is boned, stuffed with plenty of garlic, herbs and seasonings, rolled up skin on, and then roasted on a spit over an open fire for about 8 hours.
Sounds delicious!This is sort of a riff on that. It doesn't use a fatty cut of pork however. It uses pork tenderloin.
I love Pork tenderloin. It is one of my favourite cuts of pork. If you buy bone in pork chops, it is that tender nugget of meat that you will find next to the bone on theone side. It is so juicy and delicious!
Sounds delicious!This is sort of a riff on that. It doesn't use a fatty cut of pork however. It uses pork tenderloin.
I love Pork tenderloin. It is one of my favourite cuts of pork. If you buy bone in pork chops, it is that tender nugget of meat that you will find next to the bone on theone side. It is so juicy and delicious!
It also cooks very fast in comparison to other cuts of pork. Pork tenderloin is a long narrow muscle of meat that comes from the muscle that runs down the backbone of the pig.
It is one of the leanest, more tender cuts of pork on the market, and so can also be a bit pricey sometimes.
But it is worth every penny. Rated as extra-lean it actually has a nutritional value and profile that rivals that of boneless, skinless chicken breast meat!
It lends itself beautifully to this type of recipe where it is going to be cooked quickly and easily.
Like Chicken breast, it can dry out very easily as well, so you don't want to be doing that if you can help it. Cooking it quickly at a high temperature is the way to go.
In this recipe it gets rubbed in a delicious herb mixture composed of garlic, fennel seeds, thyme and crushed red pepper flakes.
Over here they are called crushed chilis and they do pack a lot of heat, but there is just enough of them in this for you to know that they are there, but not so much as to be obnoxious.
Once you have rubbed the pork all over with the spice mixture, you then wrap it in Prosciutto, which is a type of Italian cured ham.
This helps to keep the flavours of the rub next to the pork and also helps to shield it from drying out too much.
The pork is roasted on a baking sheet with a quantity of vegetables. Sweet potatoes, red onions and brussels sprouts.
I have to confess that this is not my favourite way of cooking Brussels Sprouts. If I made this again I would replace them with another vegetable.
I don't really think Brussels Sprouts lend themselves well to being roasted, or maybe mine were just too small.
I ended up with lots of burnt leaves and chewy over-done sprouts. I think maybe green beans would be a better choice! Or even broccoli florets. Or maybe just really large brussels sprouts.
I don't really think Brussels Sprouts lend themselves well to being roasted, or maybe mine were just too small.
I ended up with lots of burnt leaves and chewy over-done sprouts. I think maybe green beans would be a better choice! Or even broccoli florets. Or maybe just really large brussels sprouts.
The Sweet Potatoes worked beautifully being roasted, as do the red onions. Both ended up beautifully caramelised.
When picking vegetables to roast along side of the pork, you will want to pick ones that will be cooked and lightly caramelised in the appropriate cook times. I think regular potatoes might take too long, but I could be wrong.
The Pork itself ended up beautifully cooked. Just slightly pink, which is okay today. Our modern pork is not as dangerous as it used to be years ago.
A small amount of pink indicates that it has been cooked well enough, but not so long as to have dried it out. Remember it will continue to cook whilst standing.
The flavour were spot on. It was moist and tender and had a lovely garlic kick. I also really enjoyed the flavour of the thyme and the fennel seeds.
Fennel can have a bit of a licorace quality to it, but not overpowering. It is a flavour that works very well with pork.
The prosciutto got nice and crisp without being dried out as well. Both were so yummy. The proscuitto lent a smoky and salty flavour, which is why you don't really want to have any salt in that rub you put on the pork.
I cut the pork into large thick slices as you can see. Just look at how juicy and tender that looks. If I make it again (and I will) I will make a nice sauce to serve with it.
Maybe something creamy and buttery. Nothing too spicy because I wouldn't want to take away from those lovely porchetta flavours.
I served this with some dauphinoise potatoes and baby peas. I buy the dauphinoise potatoes frozen, and they are beautiful. Absolutely beautiful.
If you keep a good variety of frozen potatoes and vegetables on hand you can go a bit wild with your protein and spend a bit of time on that because you know your sides are not going to take much of an effort.
The leftovers of this pork were lovely serve cold and sliced thinly with some potato salad. I highly recommend this Potato, Egg, and Green Bean Salad. You really don't need anything else. Its really nice.
At the end of the day we both really enjoyed this quick and easy supper. It fed the two of us for two days running and was not boring in the least.
It was deliciously different and is something I recommend and would/will make again on another occasion, with perhaps some different vegetables on the side. I give it an English Kitchen Two Thumbs Up!
Sheetpan Porchetta Dinner
Yield: 4
prep time: 10 Mcook time: 35 Mtotal time: 45 M
Nothing could be easier. Everything roasts on one baking sheet. If you line that with foil, clean-up is minimal! The meat is delicious, tender and perfectly cooked!
Ingredients:
- 2 TBS light olive oil
- 1 pound Brussels Sprouts, trimmed and halved
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 extra large sweet potato, peeled and cut into 1 inch cubes
- 1 medium red onion, peeled and diced
- 1 tsp dried minced garlic
- 3/4 tsp dried thyme leaves
- 1/2 tsp bruised fennel seeds
- 1/4 tsp crushed red pepper flakes
- 1 1/4 pound pork tenderloin
- 4 thin slices of Italian Proscuitto
Instructions:
- Preheat the oven to 225*C/425*F/ gas mark 7. Line a fairly large rimmed baking sheet with aluminium foil and spray with nonstick cooking spray.
- Mix the brussels sprouts in a bowl along wih 1 TBS of the oil and 1/4 tsp each of the salt and black pepper. Toss together and then place on the baking sheet.
- In the same bowl toss the sweet potato cubes and onions togeher with 2 tsp of the oil and 1/4 tsp each of the salt and black pepper. Place onto the baking sheet with the sprouts and then roast in the oven for 10 minutes.
- Pat your pork tenderloin dry and remove any silverskin using the edge of a sharp knife.
- Mix together all the spices and the remaining tsp of oil in a small bowl. Rub this mixture all over the pork tenderloin. Wrap the tenderloin in the proscuitto slices, tucking the ends underneath the tenderloin.
- Place onto the baking sheet with the vegetables. Roast in the heated oven for 23 to 25 minutes until the pork is no longer pink inside and the vegetables are tender. Tent with foil and let stand for 10 minutes before slicing.
This content (written and photography) is the sole property of The
English Kitchen. Any reposting or misuse is not permitted. If you are
reading this elsewhere, please know that it is stolen content and you
may report it to me at: theenglishkitchen@mail.com
Thanks so much for visiting. Do come again!
Thanks so much for visiting. Do come again!
Follow These Tips To Smoke The Perfect Brisket
Barbeque has the ability to bring people together for a festive celebration. There is a reason why Brisket tops the world of barbeque meat goodness: the perfect brisket has thick smoke bark, great seasoning, is super juicy and tender on the inside, and can be shared in a group of friends.
These days, it is impossible to go to your favorite barbeque joint for brisket, because of a countrywide lockdown, but that doesn’t mean you cannot enjoy a perfect brisket at your home. While smoking a restaurant-quality brisket can be tough and challenging at home, staying mindful of a few things can help you achieve smoked perfection every time. After getting in touch with professional pitmasters, we have enlisted several tips that will guarantee a juicy piece of meat.
Source A Prime Cut Of Meat
The brisket muscle is generally a little tough because it belongs to that part of the cow that gets a lot of stretching. In order to ensure, that your brisket stays juicy and tender, you need to invest in a cut that has a profound degree of fat marbling. Getting yourself a prime cut will make sure that a day’s effort does not go to waste, since smoking a brisket is a long haul.
While you are sourcing the ingredients, also pay attention to the sides. A pairing of roast potatoes complements meat wonderfully. If you are looking to save time while prepping the potatoes, you can get the best potato slicer to scale your efficiency, and buy you time to focus on the start of the show.
The Smoker Must Be Hot
Achieving barbeque perfection is science. One that involves the expert management of heat and smoke. Since Brisket is a thick piece of meat, a long and slow cook is required to bring the internal temperature up for a perfectly pink interior. To make sure that the brisket cooks smoothly, heating up the smoker beforehand is essential. This is just like preheating the oven, so the meat actually smokes rather than boils inside the smoker.
Keep The Rub Original
There is a reason why the best barbeque joints have such an amazing brisket flavor: they rely on smoke rather than seasonings. Making a brisket in your backdoor smoker is not a reason to empty the seasonings cabinet. The best briskets are those that just have salt and black pepper as seasoning. If you are a connoisseur of little kick, then you can always spice things up with a touch of cayenne or paprika.
Don’t Rely On Temperature
Every meat lover knows the importance of touch when it comes to identifying whether the piece is cooked perfectly or not. Since every brisket is of different size and weight, there is no exact temperature reading that can guarantee you a pink center throughout. This is why you should rely more on touch rather than temperature.
When you hit the temperature of around 180 degrees Fahrenheit, take out the brisket and give it a feel. If it sponges back and feels like medium-rare, then it’s almost time to eat. Once you are done with the cook, stay patient as resting the meat for about forty-five minutes is pivotal. During the resting time, the meat fibers and connective tissue spread the juices all around evenly, making sure that the meat retains its moistness, once it is cut in.
Back in the late 1970's when I was a very young Bride with two small children we lived in Calgary, Alberta for a while, and the later on near Edmonton in a small town called Stony Plain. We were friends with a lovely family, the McNevins. Their son had been a soldier in my ex husband's Infantry Platoon, having gone through basic training together.
These people were the salt of the earth and so very kind to me. I was thousands of miles away from my own family, with little or no support, with a husband who was often away and they kind of took me under their wing. We often spent weekends with them and their family.
Mr McNevin had been a helicopter Pilot for a Heli-Ski company and my oldest son saw him as sort of a Grandfather of sorts, and his wife Lil was almost like a Grandmother to the kids. They had a very old and slobbery British bulldog, named Bing, who was very gentle. He liked to pull our daughter Eileen around the house in her walker holding onto her hand very gently with his mouth.
I can't say that I was exactly thrilled germ-wise with the idea of my wee girl being pulled around with her hand in a dog's mouth, but it was harmless, and the dog was gentle. I was so shy back then I couldn't bring myself to say anything, but I always scoured and cleaned her hands very carefully afterwards. UGH.
Anyways, Lil was a bit of a diamond in the rough and a fantastic cook. She had raised a large family, all girls except for Bob, who was my ex's friend. All the girls were great cooks also, and one even had her own restaurant. Anyways, they were happy to share their recipes with me, which I laborously copied out in my Big Blue Binder. This recipe is one of theirs.
You need to begin these the night before as the ribs need to be marinated in a mixture overnight. I was lucky enough to score some short ribs in my very last grocery order a month or so ago. They are not something you see very often here in the UK.
So when I saw them, I nabbed a pack. It had been a very long time since I had eaten this delicious recipe so I was as pleased as punch to get them!
Marinated over night, they are patted dry the next day, rolled in flour and then browned until golden all over. You then pour the marinade in it's entirety over top and braise them until they are falling apart tender.
You can either simmer them on top of the stove, covered tightly, or braise them in the oven, again tightly covered. This time I braised them in the oven. The resultant gravy is really delicious and that meat just melts in your mouth.
We enjoyed them with some oven baked potatoes. I just wash, prick with a fork, and throw them into the oven along side the casserole dish, right on the oven rack. Plenty of air circulates around them and the skins get lovely and crisp. I also cooked some frozen corn.
Short Ribs a La Sauerbraten
Yield: 6
I should call these Lil's short ribs after the lovely woman who shared them with me back in the 1970's. Tender and delicious.
Ingredients:
- 6 pounds beef short ribs
- 480ml tomato ketchup (2 cups)
- 480ml water (2 cups)
- 1/4 tsp ground allspice
- 2 TBS sugar
- 2 TBS prepared horseradish
- 2 broken bay leaves
- 2 TBS dry mustard powder
- 2 TBS red wine vinegar
- 2 TBS worcestershire sauce
- 1/2 tsp black pepper
- 1 tsp salt
- 4 onions, peeled and thinly sliced
- flour
- fat for browning
Instructions:
How to cook Short Ribs a La Sauerbraten
- Place the ribs into a bowl. Whisk together all of the ingredients, with the exception of the flour and fat. Pour over the ribs. Cover and then refrigerate overnight.
- The next day take them out of the fridge. Remove the ribs from the marinade, reserving the marinade. Pat the ribs dry and coat in flour, shaking off any excess. Heat some fat in a large flameproof casserole. Brown the ribs in the fat on all sides. Once you have browned them well, pour the reserved marinade over top. Bring to the boil, then cover and simmer over low heat for 1 1/2 hours to 2 hours, until tender. Delicious!
Notes:
Alternately these can be baked, covered tightly, in a slow oven for several hours. (about 160*F/325*F/gas mark 3)
When I think back through the years, I can see clearly how the cook I am today has been greatly influenced by the examples of lots of great cooks through the years, each one contributing something special to the mosaic of culinary skills I possess. I am grateful for each and every one of them.
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