Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
I found these really nice sausage patties in the grocery store the other day. They were my favourite brand of Sausages, Heck Sausages, and they were shaped like hearts!
What better to serve your sweetie pie with in the month of love than a breakfast sandwich made with a heart shaped sausage patty!
To be honest we didn't really have these breakfast sandwiches for breakfast. We had them for lunch . . . kind of like brunch I guess. They went down a real treat.
You want to make sure you have a really good sausage meat to use for these . . . when the star of the dish is the sausage, you want it to be a good one.
The egg part are small omelettes . . . beaten eggs together with minced peppers. So tasty. I have stainless steel cooking rings so I cook them in them.
Just pop the greased rings into a greased skillet and divide the beaten egg mixture between them, cover and cook, until almost set. Uncover and remove the rings, flip em over and they are the perfect size for popping between two halves of a toasted English Muffin along with that sausage patty.
A nice slice of cheddar gets melted on top of the sausage pattie. Seriously good.
Yummo! But that's not the best part . . . nope . . .
I caramelized some onions to spoon over top of the whole thing. FABULOUS!
I just used some butter and slow cooked them until they were golden brown and meltingly tender . . . adding some seasoning and a bit of honey for the last five minutes or so of cook time.
Served up with potato wedges, this was one very wicked Breakfast/Brunch/Lunch/Supper sandwich, I kid you not! Try and fine one of these in that place with those yellow arches. Impossible.
This is the best! And so simple to make too. My husband quite simply adored it . . . okay . . . I did too.
This is a sarnie nobody can complain about. Serve with ketchup or brown sauce and some wedges on the side for a full meal deal!
Four thick pure pork sausage patties
(I used heck)
For the eggs:
6 large free range eggs
2 TBS whole milk
1/4 each of a red, green and orange or yellow pepper, finely chopped
(Should come to about 1/2 cup altogether)
fine sea salt and freshly ground black pepper
4 English muffins toasted
Cook
the sausage patties in a non-stick skillet until nicely browned and
cooked through. Place a slice of cheese on each. Set aside and keep
warm. Beat together the eggs, peppers and seasonings. Take 4 (3 1/2
inch) cooking rings and spray them with cooking spray. Place them in a
clean skillet you have already sprayed with cooking spray. Divide the
eggs between the rings. Cover and cook over medium heat, until almost
set. Remove the rings and flip over to brown the other side.
Toast
your muffins on one side only. Place the eggs on the bottom halves.
Top with an egg round each, then a sausage pattie and one fourth of the
caramelized onions. Place the top halves of the muffins on top and
serve immediately.
To caramelize onions:
Peel and
slice two large onions into rings. Melt a knob of butter in a pan.
When it begins to foam add the onions. Season with a bit of salt and
pepper. Cook, over medium low heat, stirring frequently for about 15
minutes, until golden brown and caramelized, adding a teaspoon of honey
for the last five minutes or so. They should be meltingly tender.
*The Ultimate Sausage Breakfast Sandwich*
Serves 4
Serves 4
fine sea salt and freshly ground black pepper
You will also need:
a quantity of honey caramelized onions (see below)
4 slices of cheddar cheese
Note - I was not paid or given free sausages to write this. I quite simply love the sausages I used and they are my favourite. You might like them too.
Do you like sandwiches? My Aunt Freda loved sandwiches and so do I. They are one of my many weaknesses! I was really excited to receive this latest cookbook for review . . . "Build Your Own Sandwich," by Vicki Smallwood.
Have you ever wanted to take your sandwich making to a new and higher level??? My answer is a resounding YES! Build Your Own Sandwich promises to help you do just that!
You just cannot beat the Classic Tuna Melt Sandwich for a quick and easy lunch option! I have been making tuna melts for as long as I have been making tuna salad, which is a very long time. Basically a tuna melt is a grilled cheese sandwich with tuna salad added!
I have been combing the two sandwiches before I knew it was an actual thing!
You can go as old school as you like or dress it up with a variety of things, but it doesn't get much better than this basic classic recipe which I am sharing here today.
I have always had a great fondness for Tuna Salad Sandwiches. Tuna wasn't something that my mother used to buy to make us sandwiches with. She had a thing for canned Salmon. If we were going to have a fish sandwich at all, it was with canned Salmon.
Then in Grade Eight I happened to taste my first Tuna Salad Sandwich. A friend of mine had them in her lunch and she didn't fancy them and so I said I would try them. I fell in love then and there.
I did manage to convince my mother to buy tuna once in a while after that, but it always remained a very rare treat. Salmon being her preference. When my mother passed away my sister had to get rid of countless tins of out of date salmon that my mother had stored.
Whenever they were on offer my mother would pick up a couple tins, whether she needed it or not, and of course in, her later years, they just did not ever get used.
Don't get me wrong. I do like tinned salmon every now and then. I use it to make Salmon Patties and Salmon loaf. Both are favorites of mine.
I also love a good French Canadian Salmon Pie. That is something which is high on my list of things I love to eat.
I am just not particularly fond of it in sandwiches. If I am going to have fish in a sandwich like that, for me, it has to be tuna.
This recipe which I am sharing today was inspired by one I found on the New York Times recipe site and is attributed to Naz Deravlan. The recipe was for a delicious sounding tuna salad sandwich using dill pickles and a tasty mix of herbs.
What I really liked about it was not the herbs so much as the use of potato chips to give some added crunch! I have often enjoyed potato chips on the side of my tuna sandwiches, but not in my tuna sandwich. It sounded really delicious!
The original recipe made four sandwiches. I adapted it to make only one demi baguette sandwich which would feed to regular eaters. A man might be able to eat the whole lot in one go however.
Having said that, as well, you don't want to be adding any potato chips to the sandwich until just before you go to eat the sandwich as they will go soggy. You have been warned.
But eaten right away, this sandwich is a gorgeous mix of delicious tuna salad and potato chip crunch. In a lovely chewy sour dough baguette, it was heavenly with just the right amount of crunch and tastiness!
WHAT YOU NEED TO MAKE A CRUNCHY TUNA SALAD BAGUETTE
Simple ingredients. Make sure you use the best you can afford. In a sandwich like this, it really matters.
- 1 (5 oz) can of solid albacore tuna in water, drained and flaked
- 1/4 cup (50g) real mayonnaise
- 1 TBS dill pickle relish
- 1/2 stalk celery, finely chopped
- 1 spring onion, trimmed and finely chopped
- 1 tsp dried dill
- 1 TBS lemon juice
- 1 TBS extra virgin olive oil
- 1/2 tsp kosher salt
- 1/8 tsp fine ground black pepper
- 1 good quality demi-baguette
- softened butter
- potato chips to serve (ready salted are nice, but so are cheese and onion!)
An old Italian Nonna in a grocery store in London, Ontario, told me over 40 years ago that anything but Albacore Tuna was garbage. I heeded her advice and have only been eating white albacore tuna ever since. It really does have the nicest flavor.
When it comes to mayonnaise, if I am not using homemade I always use Hellman's and that is not a plug for their product. It has the nicest flavor and is quite simply always my mayonnaise of choice. I hear Duke's is also very good if you can get it.
If you have fresh dill, by all means use that. I did not so I used dry. Fresh lemon juice really adds a nice flavor, and here is where I would definitely use extra virgin olive oil. This an occasion when the flavor of it will really shine through.
I used dill pickle relish because I think it has a bit of a sweeter flavor than regular dill pickles. If you don't have dill pickle relish then use regular sweet hot dog relish. I can promise you it will taste really good.
Use a good quality fresh baguette. It also really matters, and when it comes to potato chips, use the freshest crunchiest ones you can find. A kettle chip is really nice. Ready Salted are ideal, but I think cheese and onion are also very nice as are salt and vinegar. At the end of the day, just use your favorite flavor. I wouldn't be using ketchup or BBQ though. To me that just sounds wrong!
HOW TO MAKE CRUNCHY TUNA SALAD BAGUETTE
Nothing could be easier. I don't like to chop my veggies too awfully small. Neither do you want them left too large. Somewhere in the middle is ideal!
Flake the well drained tuna into a bowl with a fork and mash it well together.
Add the mayonnaise, pickle relish, chopped celery, spring onion, dill weed lemon juice and oil. Season to taste with salt and pepper.
Split your baguette in half horizontally. Butter both cut sides with softened butter.
Pile the tuna salad onto the bottom half of the buttered baguette, spreading it out evenly. Top off with your potato chips and then the baguette top. Squash down a tiny bit, and cut in half.
Serve immediately.
The amount of mayonnaise I have suggested is only that, a suggestion. I would add half the amount first with everything else and then see if you need any more. You don't want your sandwich to be too sloppy.
If you are a singleton, you can remove the chips from one half of the baguette, wrap it tightly and store it in the refrigerator for the next day. That is what I did. Yes, I did eat the chips I removed. No, I did not add any more the next day. I just ate it plain.
This was a really, REALLY good sandwich. It had never dawned on me before to add a layer of potato chips to my tuna salad sandwich and I don't know why. The two together were sublimely delicious.
I highly recommend!
Some other tuna sandwich recipes which you might really enjoy that I have posted on here are:
THE CLASSIC TUNA MELT - A favorite toasted sandwich composed of a tasty tuna filling and plenty of melted cheese, sandwiched between buttery toasted bread. I also have an Air Fryer Tuna Melt that is really nice.
PIZZA TUNA BURGERS - Something I learned how to make in Grade 9 Home Economics. They were really good then and they are really good now! A delicious tuna mixture is spooned on top of halved English Muffins and topped with cheese and pimento stuffed olives before grilling. Great for lunch with veggie sticks or for supper with a hot cup of Tomato soup!
Yield: 2
Crunchy Tuna Salad Baguette
Prep time: 8 MinTotal time: 8 Min
The perfect Tuna Salad sandwich with the addition of crisp potato chips This does mean you need to eat it right away. I say, not a problem!
Ingredients
- 1 (5 oz) can of solid albacore tuna in water, drained and flaked
- 1/4 cup (50g) real mayonnaise
- 1 TBS dill pickle relish
- 1/2 stalk celery, finely chopped
- 1 spring onion, trimmed and finely chopped
- 1 tsp dried dill
- 1 TBS lemon juice
- 1 TBS extra virgin olive oil
- 1/2 tsp kosher salt
- 1/8 tsp fine ground black pepper
- 1 good quality demi-baguette
- softened butter
- potato chips to serve (ready salted are nice, but so are cheese and onion!)
Instructions
- Flake the well drained tuna into a bowl with a fork and mash it well together.
- Add the mayonnaise, pickle relish, chopped celery, spring onion, dill weed lemon juice and oil. Season to taste with salt and pepper.
- Split your baguette in half horizontally. Butter both cut sides with softened butter.
- Pile the tuna salad onto the bottom half of the buttered baguette, spreading it out evenly. Top off with your potato chips and then the baguette top. Squash down a tiny bit, and cut in half.
- Serve immediately.
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!
I am beginning to think that Jeanie is right. I am the Queen of chicken. Sorry but its another chicken recipe today, but really you should be thanking me because these are fabulously delicious!
Not only that, but they are also quick and easy to make. Perfectly sized for two, but easily adaptable for more.
Boneless, skinless chicken breasts are browned lightly and then poached in a BBQ sauce mixture that you create . . . once the chicken is cooked through and tender, you shred the chicken and cook it for a bit longer in the sauce.
This really helps to get the BBQ flavour in there. Its a simple sauce using your favourite ready prep BBQ sauce and a few other bits.
On top of that is a simple coleslaw. You can use coleslaw shredded vegetable mix from the shops, which would make it even quicker to make, but I like to shred my own. I use a really sharp knife and just cut it into thin slivers.
There is something very cathartic about standing there, hand shredding the cabbage and carrots. I go off into my own little world. I find it quite stress relieving. Not that I have a lot in my world to be stressed about, but still . . . I do enjoy hand shredding it all.
The dressing is a simple one, made with mayonnaise, buttermilk, cider vinegar, a pinch of sugar, some seasoning and a bit of celery seed. You can add more vegetables if you like, grated broccoli stems, spring onions, etc. Just use the basic dressing and add what you like.
I tend to make it before I start the chicken so that the flavours have time to meld. Some vegetables/cabbage can be a bit more watery than others, so if you find that your coleslaw is a bit watery, just drain it a bit before using it, so you don't end up with soggy buns.
It goes perfectly with the flavours of the BBQ chicken filling . . . very nice. We really love this combination.
I like to use a Brioche bun. You can toast or not as you like. I prefer to toast them on the cut sides under the grill, just until golden brown.
That way the buns don't absorbe the BBQ sauce or the coleslaw dressing and get soggy. Toasting is the way to go in my books!
This is the kind of food I really love in the summer months . . . no nonsense kind of food. NO fuss. NO bother, easy to eat and easy to clean up after.
If you have leftover chicken from a roast chicken or a rotisserie chicken, you could use that instead. Just sayin'
I have also used Turkey tenderloins and done this. They work beautifully.
On the side you could serve potato salad, or potato chips, a macaroni salad, pickles. Whatever you fancy.
Whatever you choose to have on the side, this is sure to be a meal that will have you smacking your lips and licking your fingers. Its hot diggity doggone good!
*BBQ Chicken Sandwiches for Two*
Serves 2
These are very easy to make are fabulously rich and delicious. You can double all of the ingredients to feed more if you wish.
2 medium boneless skinless chicken breasts (3/4 pound)
salt and black pepper to taste
1 1/2 TBS butter
125g BBQ sauce (1/2 cup) (use your favourite)
60ml cider vinegar
1/2 TBS hot sauce
For the slaw:
8 ounces shredded cabbage
1 small carrot shredded
55g mayonnaise (1/4 cup)
60ml buttermilk (1/4 cup)
1/2 TBS cider vinegar
1 tsp sugar
salt and black pepper
1/4 tsp celery seed
You will also need 2 burger buns
Season the chicken with salt and black pepper. Melt
the butter over moderate heat in a skillet. Add the chicken and brown
it lightly on both sides. Whisk together the BBQ sauce, vinegar and hot
sauce. Pour over the chicken. Bring to the boil, then reduce to a
slow simmer, and cook, covered for about 10 minutes until cooked
through, turning the chicken over halfway through the cook time.
Transfer the chicken to a plate. Shred with two forks, then return to
the sauce in the pan and keep warm.
Whisk
together the mayonnaise, buttermilk, vinegar and sugar for the slaw.
Whisk in salt and black pepper to taste, along with the celery seed.
Stir in the shredded cabbage and carrot. Toss to coat.
Toast your buns or not as desired.
These were really, really, REALLY good. The pictures are making me hungry for them all over again!
One of the things I love most about the Easter Season of eating is . . . Hot Cross Buns! Although they are generally available all year round now it seems, in this house we only ever eat them at Easter.
I think when something becomes an every day thing it loses its specialness, so that is why, like Strawberries, we only ever eat Hot Cross Buns at Easter time.
The tradition of marking buns with a cross on the top goes back a very long way. Pagon Saxons baked cross buns at this time of year to mark the beginning of Spring, in honor of their god Eostre.
The cross was representative of the four seasons along with the four quarters of the moon, the wheel of life and a rebirth of the earth after the long Winter.
Christians adapted the cross when an Anglican monk baked the buns and marked them with a cross in honor of Good Friday.
It wasn't really until Tudor times, under the reign of Queen Elizabeth 1, that the London clerk of markets issued a decree forbidding the sale of spiced buns at any time other than funerals, Christmas and Good Friday/Easter.
As a child I used to sing this ditty, which was actually the cry of common street-vendors, back in the day . . .
‘Hot cross buns, hot cross buns!
One ha’penny, two ha’penny, hot cross buns!
If you have no daughters, give them to your sons,
One ha’penny, two ha’penny, hot cross buns!’
One ha’penny, two ha’penny, hot cross buns!
If you have no daughters, give them to your sons,
One ha’penny, two ha’penny, hot cross buns!’
The buns are usually served on Good Friday, marking the end of Lent and the spices are said to represent the spices used to embalm the Saviour after His crucifixion.
Whatever your take on their significance, one cannot deny that hot cross buns are a delicious Easter flavour.
They are also a tradition that helps to mark the joys and promise of this Spring holiday, much needed by many after having gotten through a long cold Winter.
I will admit that I am a Hot Cross Bun purist. I like a traditional one, a bun without all the tweaks and chocolate bits, sticky caramel bits, whatever. Plain, spiced and studded with mixed vine fruits being my chosen poison.
Not all are created equal. I like a well fruited one, so I never opt for the cheapie brands, which more often than not are sadly lacking in both spice and flavour.
I would never settle for a few sad raisins me. I want an abundance of fruit!
My husband rankles at me buying them even two weeks before Easter. He reckons they shouldn't come out until Good Friday, and he has a point.
However . . . he did not turn down my offer this morning of a Hot Cross Bacon Bap!
Unconventional . . . perhaps, but so delicious, served toasted and buttered, with a spread of bitter marmalade on the bottoms and a spritz of brown sauce gilding the top of that tasty bacon.
Every mouthful was pure delight. Don't knock it til you try it!
*Hot Cross Bun Bacon Baps*
Serves 4
Heat the oven grill to high. Slash the fatty edge of the bacon at
1/3 inch intervals all along the edge. Grill the bacon beneath the
hot grill until your desired crispness, flipping it over and grilling
on both sides. Set aside and keep warm.
Slice the hot cross buns in
half horizontally. Pop under the grill and toast on the cut sides
only. Once toasted spread with softened butter. Spread a portion of
marmalade onto the toasted bottoms of each bun.
Lay three rashers of
bacon, folded to fit, on top of the marmalade. Drizzle with brown sauce
(if using) place the toasted top buns on top and serve.
Note - Brown sauce is what we brits call HP sauce.
I confess I was also tempted to add a layer of cheese, but I restrained myself. Needless to say these were fabulously tasty, so much so . . . that I might make us another one for lunch. Bon Appetit!
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 for visiting! Do come again!
One of my favorite sandwiches has to be the classic tuna melt sandwich. I have been making myself this delicious sandwich for years and years, even before I knew there was such a thing as a tuna melt!
Usually I make it in a skillet on top of the stove and its delicious. My own favorite creamy tuna salad, with lots of cheese and crisp buttery bread. Its fabulous!
.JPG "Air Fryer Tuna Melt")
This past year I bought myself an air fryer however and I am keen to use it whenever I can. I decided to try it out with making my tuna melt today and I can tell you now that I will never make a tuna melt any other way from now on!
Yes, It is that good! Seriously tasty!
.JPG "Air Fryer Tuna Melt")
And its not that the tuna salad is any tastier. It is the same old tuna salad recipe I have been making for eons. Tuna, mayonnaise, pickle relish and and a few other bits.
I haven't changed the cheese either. Its good old processed cheese slices. Perfect for a tuna melt.
.JPG "Air Fryer Tuna Melt")
Its the buttery, light, crispness of the bread! I mean wowza!! Wowza!! This is a game changer here.
The bread stays true to form, not squished in any way, and it is so light and crisp and buttery that it practically melts in the mouth!
This is some serious deliciousness here! Why didn't I think of this before!!!
.JPG "Air Fryer Tuna Melt")
WHAT YOU NEED TO MAKE AN AIR FRYER TUNA MELT
For the tuna salad:
- 1 (150g/5 ounce) tin of albacore tuna, packed in water, well drained and flaked
- 2 TBS mayonnaise
- 1/2 tsp Dijon mustard
- 1 TBS pickle relish
- 1/4 tsp onion powder
- 1/4 tsp celery salt or fine sea salt
- 1/8 tsp black pepper
.JPG "Air Fryer Tuna Melt")
You will also need:
- softened butter for spreading
- 4 slices white sandwich bread
- 3 slices processed cheese, divided
Simple ingredients as always!!
.JPG "Air Fryer Tuna Melt")
I always use Albacore Tuna. It has a lovely light color and a beautiful flavor. I have been buying it for 40 years now on the advice of an older Italian Nonna I met in the grocery store one day.
She saw the tuna I was buying and quickly told me, no buy. Its garbage. She said only buy Albacore, its the best, and so I did and I have never looked back.
She also told me that rounded blunt ended carrots were the sweetest and best. She was right on that score also!
.JPG "Air Fryer Tuna Melt")
Some of you may balk at my use of processed cheese slices for my tuna melt, but you know, what works works. And they taste good.
I do buy the really good ones. Kraft Extra Cheddar Cheese slices. They taste the best, and are more like American Cheese Slices, which are the best in my humble opinion. But we can't get them here.
.JPG "Air Fryer Tuna Melt")
Also, plain old wonder bread. White. It works best. You can try an artisanal bread if you want, but I think they get tooo crunchy and hard. Gum ripping.
Wonder white works best. Again, this is only my humble opinion. I know what I like and this is what I like.
.JPG "Air Fryer Tuna Melt")
HOW TO MAKE AN AIR FRYER TUNA MELT
Depending on the type of air fryer you have you will only be able to cook one of these at a time. Begin by making the tuna salad. Drain your tuna well, flake into a bowl and combine with the remaining ingredients well.
Butter one side of each slice of bread. Place one slice into the air fryer basket. Top with 1 1/2 slices of cheese, taking care that the cheese is not placed past the edges of the bread. Top with half of the tuna salad, spreading it out over the cheese. Place another slice of the buttered bread on top of the tuna salad, butter side up.
.JPG "Air Fryer Tuna Melt")
Place the basket into the air fryer and shut the door. set to cook at 380*F/193*C. Air fry for 8 minutes, flipping the sandwich over at the halfway mark.
The sandwich is done when the bread is golden brown and the cheese has melted throughout. Remove and keep warm while you cook the other sandwich.
Using a serrated knife, cut in half diagonally to serve.
.JPG "Air Fryer Tuna Melt")
Just look at how nice and crisp and buttery the bread turns out, and yet still soft inside. That tuna salad is perfect just the way it is. Not too much mayonnaise, just the right amount. And the cheese has the perfect amount of ooze.
In short, this is the perfect tuna melt. I really hope if you have an air fryer you will want to try this delicious sandwich out. I think I am going to try making a grilled cheese like this next.
If the results of this sandwich are anything to go by, a grilled cheese will be AMAZING done in the air fryer!
.JPG "Air Fryer Tuna Melt")
If you are on the hunt for a delicious sandwich today, here are a few of my other options:
CROISSANT TURKEY CLUB SANDWICH - I do love a good club sandwich, but they are often too large for me to manage to eat. This one, done on a flaky buttery croissant is not only delicious, but is the perfect size for my aging appetite!
WORLD'S GREATEST HAM SANDWICH - A tall claim to make, but I stand by it. With ham, tomatoes, lettuce, home picked onions, cheese and an herbed mayonnaise.
WORLD'S BEST BLT - Another tall claim that I stand by. Crisp bacon, crisp rocket leaves, sweet tomatoes, a tasty basil mayonnaise and a house dressing drizzle. All served on a rustic baguette.
Air Fryer Tuna Melt
Yield: 2 sandwiches
Prep time: 7 MinCook time: 8 MinTotal time: 15 Min
This air fryer tuna melt is so delicious! Crisp and buttery on the outside and filled with lots of tasty tuna salad and gooey cheese on the inside.
Ingredients
For the tuna salad:
- 1 (150g/5 ounce) tin of albacore tuna, packed in water, well drained and flaked
- 2 TBS mayonnaise
- 1/2 tsp Dijon mustard
- 1 TBS pickle relish
- 1/4 tsp onion powder
- 1/4 tsp celery salt or fine sea salt
- 1/8 tsp black pepper
You will also need:
- softened butter for spreading
- 4 slices white sandwich bread
- 3 slices processed cheese, divided
Instructions
- Depending on the type of air fryer you have you will only be able to cook one of these at a time.
- Begin by making the tuna salad. Drain your tuna well, flake into a bowl and combine with the remaining ingredients well.
- Butter one side of each slice of bread. Place one slice into the air fryer basket. Top with 1 1/2 slices of cheese, taking care that the cheese is not placed past the edges of the bread. Top with half of the tuna salad, spreading it out over the cheese. Place another slice of the buttered bread on top of the tuna salad, butter side up.
- Place the basket into the air fryer and shut the door. set to cook at 380*F/193*C. Air fry for 8 minutes, flipping the sandwich over at the halfway mark.
- The sandwich is done when the bread is golden brown and the cheese has melted throughout. Remove and keep warm while you cook the other sandwich.
- Using a serrated knife, cut in half diagonally to serve.
Thanks so much for visiting! Do come again!
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