Holidays - Olalla, WA

We have had a very nice, low-key last couple weeks spending lots of time with family, friends, and eachother. Since we were down in Medford last Christmas with Matts family we were with my family this year in Gig Harbor. It was great to spend some quality time with my sister, parents, and grandparents.

Christmas dinner

We spent Christmas Eve and Christmas day down in Gig Harbor with the fam. Got to see my Aunt Lynn and Uncle David, cousin Leslie and her cutest-kids-in-the-whole-wide-world Sophie and Harrison. Delicious eggnog french toast made by my papa. Fun presents. Yummy Christmas dinner. The works.

Adrienne + Sophie

Leslie and her boy Harrison

The next day was my birthday.  I'm a whole year older. Yipee-do-dah. Matt and I slept in until an unheard of 9:30 and then spent a relaxing day around the house. It was beautiful blue sky and sunny so we got ourselves some Ladro and took a walk down at the beuatiful Lincoln Park. Ashley + Steven came over and we had a delicious dinner at a new restaurant called Sip. Its downtown, and I would highly recommend it. Stopped at the store for some drinks and pizuki making supplies, and then back to our house. We  hunkered down for a little Peru planning since this was then only time the four of us would be together, and then headed outside for a bonfire with our drinks and desserts. Day-after-Christmas birthdays are sad because everyone is always out of town with their family but it was a really special day to hang out with Matt, see my out of town friends Ashley and Steven, hear from some family and friends, and get a rockin awesome tribute from my friend Val here.

Ladro at the beach. Perfection.

Matts drinking the sun!

Grandmamas famous peanut butter pie-cake

Its my birthday!

We went snowboarding the next day which was pretty fun even though there was hardly any snow. boooooo

This week we have just been enjoying a light work load, spending some time with friends and getting ready for an awesome New Years Eve tonight!

Sautéed Chicken Breasts with Latin Citrus Sauce

Yum Yum Yum. This is what we made for dinner Thursday. We do a lot of chicken and I feel like sometimes it can all start running together and tasting kind of the same no matter how good it is. This was an awesome way to get away from the norm. The sweet/tangy rub and sauce was delicious and totally out of the ordinary.


I was lazy/busy and didn't end up making a side dish to go with it but I think a fresh salad would have been really good with the lemon/lime juice freshness of the chicken. Maybe avacados on the salad to go with the 'latin' theme? Or even asparagus with lemon juice on it.


I hate recipes that call themselves 'one pan' recipes and tell you to cook the meat and then take it out and cook the sauce. The sauce always takes way longer to reduce down to something slightly thick than the recipe says and by that point the chicken would be stone cold. So suck it up and use two pans. Start the sauce and the chicken at the same time. I got distracted looking at UW project management programs while I was making the sauce and when I ran back into the kitchen the sauce was totally bubbling up and I thought I had burned it but...it turned out to be deliciously thick and good. I hate runny sauces. Maybe its because I have a problem with things on my plate mixing, and runny sauces mean it get all over everything. But aside from that I feel like you never actually get enough on the meat when its runny because its going everywhere. So cook it 'til it gets thick! It will!


Ok. Here's the recipe (from myrecipes.com)!


The sauce, also known as mojo criollo, requires very little chopping and provides a tangy counterpart to the cumin-rubbed chicken. Serve over white rice.

Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)

Ingredients
Chicken:
2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon vegetable oil

Sauce:



1 1/2 teaspoons bottled minced garlic
1/4 cup fresh lime juice
1/4 cup orange juice
2 tablespoons honey
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint



Preparation



To prepare chicken, combine brown sugar, cumin, salt, garlic powder, and red pepper; rub over chicken. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 5 minutes on each side or until done. Remove from pan; keep warm.

To prepare sauce, add garlic to pan; sauté 30 seconds. Add juices and honey; cook 3 minutes or until slightly thickened. Remove from heat; stir in cilantro and mint. Serve with chicken.




And on a completely unrelated side note.

This is me, Matt, Ashley, my sis Adrienne, and Steven. They live in Colorado and we visited them in Breckenridge earlier this year. Ashley is coming home today, and Adrienne is coming home tomorrow, and Steven on Wednesday and I am SO excited to see all these people I love who live so far from me. yayyyy

The Next Big Journey: Peru

Our next out-of-country travel plans involve a trip to Peru with our amazing friends Ashley + Steven. It's been in the works (as in, being talked about) for a few months now, but everyones airline miles are almost ready, and Ashley + Steven who live in Colorado are going to be here over Christmas, so we are planning on booking our flights then. On the list of things-we-want-to-do there are: hike the Inca Trail, Machu Picchu, and Lake Titicaca, among other things. We're planning the trip for late May. If you have any Peru wisdom, send it our way!!

Thanksgiving, rounds 2 and 3 - Olalla, WA & Portland, OR

After a practice round with our friends a few weeks ago we set out Wednesday for rounds 2, 2.5, and 3 of Thanksgiving: Rice/White, Sullivan, and Nimrod style.

We peaced out of work early on Wednesday and headed for Gig Harbor, WA where my parents house is. They just got back from Mexico (check out their sweet blog here) so we spent the evening relaxing and catching up with them (briefly banishing Matt to the bedroom for studying). Thursday was a whirlwind of food and cooking. While the men went of to the gym for their morning workout my mom and I started slaving away in the kitchen at 8am. Nah, we had a lovely time. My mum let me take over menu-planning this year, which I enjoyed immensely so I had picked out some fun dishes for the day, plus a few things I was bringing the next day to my 'other' Thanksgivings.

Matt was once again making the turkey (deep-fried of course!) and this time decided to use a homemade injectable marinade, which turned out to be delicious. The weather cooperated and he didn't get too wet standing watch over the turkey.

Dad & Matt, getting ready to drop it

The happy turkey fryer

Grandmama can't believe whats happening :)

My brother Ryan, Aunt Lynn and Uncle David, Grandmama & Grandaddy were there and some lovely unexpected guests Jim + Phebe!  My amazing sis Adrienne was sadly missing. We will drag her back next year! Matt's turkey was a roaring success, deemed 'the best turkey I've ever eaten' by at least a majority of the guests, so he has sealed his fate. He will forever spend Thanksgiving Day outside with the deep-fryer. Luckily, I convinced my mother that my dear husband might enjoy his task more were he to have some company (everyone else was frantically running around the kitchen this year) so it has been decided that next year they will bring out the propane heater, a keg (or at the least, a case of beer), and send all the gentlemen outside to supervise the turkey roasting.

The finished product

Mom's yummy salad

We had a lovely time seeing everyone on Thursday and enjoying good food. Friday morning we were up bright and early, and on the road heading for Portland, OR where all of Matt's family congregates for the festivities. First stop was Aunt Sal & Uncle Dave's house for brunch. The Sullivan family is huge (Matts dad has 7 brothers and sisters), fun, rambunctious, loving, and out-of-control. We had a delicious meal (after the French toast/crab incident), some wild foosball, and some serious pinballing. And some great catching up with the fam...there are so many of them that we rarely all get together.

Friday evening was spent with Matt's moms side of the family, as they always do their Thanksgiving dinner on Friday. Everyone was in attendance at Aunt Diane + Uncle Barry's house and we had yet another delicious feast. Yum yum yum. More great food, conversation, and catching up.

Saturday much of the family headed home, and the rest of us spread out for various activities in the Portland area. We all took a nice walk together at Tryon Creek Park, which is a huge wooded area. (Well, Matt and Andy took a run, but they are crazies.) :)  Then Diane and Barry took Matt and I down to the Willamette Valley wine country which is amazingly only about 35 minutes from their southern Portland home. First, we went to Freja Cellars which is a small operation run by a friend of Diane & Barrys, Willy Gianapulos. We had the amazing opportunity to have him give the four of us a tour of his facilities and do our very first barrel tasting! Good wine! Then we hit Baren, and Ponzi. Ponzi was delicious, though a bit too expensive for us. Thanks Diane & Barry!  Then some more food (T-day leftovers, of course), hang out time, and a quick drive back up to Seattle on Sunday morning.

There was tons of good food this weekend, but I'll share just one recipe with you. This is from my fellow BofA co-worker Maureen, and was a HUGE hit (as in, gone within 5 minutes) at the Sullivan brunch. Works as breakfast, app, dessert. Eat up!

**I'm not a big baker (more cooking) so this recipe was a little intimidating. It didn't turn out looking quite as pretty as I wanted, but it tasted wonderful, so maybe next time I can work on the aesthetics. My mom didn't have a jelly roll pan, but she is great at improvising so we took some aluminum foil and made our own jelly roll pan. It worked perfectly! I got powdered sugar all over her kitchen, but she was nice about that too.

PUMPKIN ROLL CAKE


CAKE:
¾ Cup All Purpose Flour
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
½ tsp ground cloves
3 large eggs
1 cup granulated sugar
2/3 cup 100% pumpkin
1 Cup chopped walnuts (optional)


FILLING:
1 pkg (8oz) cream cheese softened
1 cup sifted powdered sugar
6 tbsp butter or margarine, softened
1 tsp vanilla extract


PREHEAT oven to 375 degrees. Grease 15 x 10 inch jelly-roll pan, and line it with wax paper. Grease and flour the wax paper. Sprinkle a kitchen towel (large enough to put the 15x10 cake on) with powdered sugar to prevent sticking later. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture and spread batter evenly into prepared pan. Sprinkle with nuts, if desired.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end…like a jelly-roll. Cool completely on wire rack.


BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixing bowl until smooth. Carefully unroll cake, remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Makes 10 servings
*Disclaimer: Consumption of this cake may lead to family members asking you to make it every year…prepare to be in it for the long haul!

Matt's First Post (Bend, OR)

Have you ever wanted to earn what you eat? Well, that’s precisely what I set out to do with my brothers Andy and Greg in Bend, OR. Andy and I left for Bend (where my brother Greg lives) the Friday prior to Thanksgiving to try our luck at duck hunting. We made it to Bend after about 8 hours of driving and the next morning headed out to a reservoir to the north of Smith Rock with Greg’s boat and his lab Tug.

First, before I continue, you must understand the background of our hunting trip. That being, I went duck hunting with my brothers a year ago in the Corvallis area and we left empty handed after two days of hunting. So this year we were quite determined to not have a repeat strike-out.

We had great weather the first day with sunny skies (albeit very cold) and Andy got a duck within the first hour. After a total of about 4 hours on the reservoir we decided to head back to Greg’s house to warm up.

The next day, we woke up to a light dusting of snow outside of Greg’s house and headed back to the lake where we had gone the previous day. This second morning the ducks were much more active and I ended up walking away with a duck, a drake widgeon. Of course Greg shot a total of 3 ducks being the expert hunter he is. We walked away happy that we had not been thwarted this year. However, it did manage to snow about 3 inches while we were on the boat the second day.

The trip to Bend was successful and perhaps it may become a new tradition in years ahead.

Thanksgiving Pre-Funk

While slogging our way through Patagonia and subsisting on oatmeal, tuna, and freeze dried dinners for 5 days we were all doing a little food craving. You know those half-crazed conversations you have while you are a) in the wilderness b) in a foreign country with food you don't like c) on a diet? I've never been on one, but I think it would be like this. Anyways, Thanksgiving came up and we were all spitting out foods we couldn't wait to devour, salivating, stomachs curling at the thought of more tuna. Ok, I'm being dramatic. But we were excited for Thanksgiving. Additionally, Matt has had this dream of making his very own deep-fried turkey for oh, forever. Foreverrrrr (insert Sandlot voice here). We came up with the grand idea of having a Friends Thanksgiving. The idea developed and morphed to include our wonderful friends Bret + Jaci and our fabulous Kestrel wine club wines.

This past Saturday we all gathered together to give thanks, eat some good food, drink some good wine, catch up with B&J, and have the adventure of cooking a deep fried turkey. It turned out swimmingly. Matt & I hosted, and in case you haven't been to our house, our kitchen in miniature. Positively tiny. But we were creative and everyone did some prep and home and it all worked out. The food was fantastic. Everyone loves their family Thanksgiving, but you all know that probably half the dishes there are there for just two people. Grandma and Auntie so and so who just can't let go of....cranberry jelly? Jello? What's the name of the smelly fish Nimrods? (Grandma, I know you're reading this. I love you. And Mom loves the cranberry jelly).   We went out with the old and in with the new. Jaci is from Arkansas, so we even got some green bean casserole (definitely not a NW dish) but with a NW twist: no bacon, no bacon drippings involved.

The deep fried turkey was truly an adventure. If you have never tried this (and you probably haven't) I would highly recommend it. It is NOT at all greasy or 'deep-fried' seeming. Matt injected it with a marinade and put a dry rub on it and it come out with a nice crispy skin, great flavor, and is the juiciest turkey you have ever had. Yum Yum. Additionally it only takes an hour to cook, and leaves your oven free for the 100 other things that need to be in there that typically result in some cold stuff, some late stuff, some forgotten stuff. However, proceed with caution. Everyone has stories of their friends friend who burned their house down doing such a thing. :)

A big thank you to my parents who let us invade their house while they were in Mexico and steal their fabulous, gigantic deep fryer for the momentous occasion. And if you actually want to try this thing, click here, and here, for some great advice.

Lowering the turkey into the basket

Lowering the basket into the boiling oil

Verrryyyy carefully

So close to overflowing and destroying out hard-won grass. But it didn't :)

The proud boys

Taking out the turkey after its done

*Note the dark crispy looking outside, yum!

**Also note the pliers, hammer, and chisel that the boys are using to accomplish this task

Besides the turkey our menu included

Pumpkin Dip w/ Apples
Over Fried Sweet Potatoes
Garlic and Chive Mashed Potatoes
Rolls
Waldorf Salad
Green Bean Casserole
Cranberry sauce
Stuffing
and delicious Peanut Butter Chocolate Pie for dessert.

Everyone's food was amazing!

Matt and I really enjoy cooking and do a lot of when we have the time so I'm thinking I'll be sharing some of the recipes that I really enjoy on here so that you can enjoy them too! Yum Yum. Most of my recipes come from myrecipes.com because: they have pictures, which I love, they have reviews, and they have test-kitchen tried and true recipes. While some of those people off the street have great stuff you just never know. But you almost always know with myrecipes.com. Plus I love the pics. SO, here are two of the new ones I tried out for Thanksgiving. If you're looking for something new for Thanksgiving, give them a try!

Pumpkin Dip

Yield: 12 servings (serving size: 2 tablespoons dip and 2 apple slices)


Ingredients
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin
• 2 teaspoons maple syrup
• 1/2 teaspoon ground cinnamon
• 24 apple slices

Preparation

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.


Oven-Fried Sweet Potatoes
Yield: 7 servings (serving size: 1/2 cup)


Ingredients
• 4 medium sweet potatoes, peeled and cut into 1/4-inch slices (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Vegetable cooking spray
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon grated orange rind
• 1 small garlic clove, minced


Preparation

Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender, turning the potato slices after 15 minutes.


Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.

South America - Valpo (aka, Valparaiso, aka, The Beach)

We decided to end our trip on a nice, warm, relaxing note after all of that hiking and running around, so we headed out to Valparaiso, which is on the coast about 2 hours outside of Santiago. The weather was nice, the beach was beautiful and the town had a lot of character. Lots of character. And we dragged the Germans with us. Not dragged exactly. And not with us exactly either, because our little Gold Peugeuot could barely fit us and our luggage (though it had also managed to fit the 6 of us on shorter journeys) and there was no way six humans and 10 bags were gonna fit. Just no way. So Chris and Bernie met us there.

We stayed at a sweeeet hostel called Casa Verde Limon which totally had lots of character. The whole town is built on a very, and I mean very, steep hill and everything is painted with very bright colors. There is graffiti everywhere but it is almost entirely cool graffiti. Not the stupid ugly stuff you normally see, but artsy.

Casa Verde Limon (the green one)

Cool graffiti. And us (thanks for the pic Bernie)

(cool picture credit goes to Val on this one)

We:

- Took a looonng walk to the beach. We stopped along the way admiring the millions of cool cafe's and breakfast spots and beseeching people to help us find the Ascensor Concepcion. If you have ever seen the movie Motorcycle Diaries (the one about Che) this town is in the movie and we got to ride on the cool little elevator box things that go up the hills.

- Drove up the steepest road ever (straight up the hill) trying to find Pablo Neruda's house (the poet), but the road turned into dirt all of a sudden and it had gotten dark, so we had to give up

the town

- Apparently walked down the wrong street at about midnight, and then when we asked a business which streets were safe to go on he pointed only in the opposite direction of our hostel, so we ended up taking a taxi home from dinner.

- Had a delious breakfast the next morning

- Had the pleasure of arriving in town while the garbage people were on strike and had been for a week. The town was still cool but we saw lots of trash tornados and it reeked.

Saturday, our lovely last day we took a drive over to the next town, Vina del Mar and spent most of the day there. The two cities are actually connected, but they are nothing alike. Valparaiso is hilly, and brightly painted, and lots of character, but kinda dirty, Latin-American-City-like. Vina del Mar is like a resort town. It was clean and new and had palm trees everywhere. The beach was beautiful and it was nice to be away from all the garbage, but I loved the character of Valpariso.

We spent the first few hours lounging with our toes in the sand, reading our books and were highly successful at both a) enjoying warm sunshine in the nasty month of November and b) burning ourselves crispy. But again, you have to enjoy such things when its November and you live in Seattle.

After a picnic lunch and stocking up on airplance snacks we said good bye to the beach and left in time to stop at some wineries we had seen along our route in. We hit up two of them, and came away with mixed impressions. Both were absolutely stunning. These people go big or go home when they are building their wineries, and wow. At the first one we did a tasting and then were able to get a tour, which was quite interesting. They showed us around the whole winery, and explained the whole process which was very interesting to get to see and also fun to experience in Spanish. So, Vina del Mar (winery named after the town) was a cool experience, beautiful setting, not the greatest wine. Next we went to Vina Indomita, which was a much better tasting experience. Apparently we had arrived just after wine tasting had ended (tasting closed at 5 but the store part was open until 6) but a very nice man looked furtively around then began to let us taste anything we wanted, waiving the tasting fee! Oh goody! These wines were much better (though still not spectacular) and very inexpensive. They had Malbec (grown primarily in the Mendoza region), Carbernet Franc, Syrah, and a number of other traditional ones, with the addition of Carmenere, which I had never heard of before. Maybe you big time wine experts out that have, but from what I am told it is only grown in Chile, it was originally a French varietal but they got some bad disease in the vines over there and they all died and only the ones in Chile survived. Something like that. Anyway, it was good, and we brought home two bottles...their credit card machine wasn't working and it was the last day of our trip so we were almost out of cash. After I had asked how long both of the wineries had been around and both had said about 10 years the guy admitted to me that that region is pretty new as a wine growing region so almost all of the wineries are pretty young, which explains the not-spectacular quality. Maybe we'll be back in 10 years and give it another go!

Winery tour

Anyways, after boozing it up in preparation for our long plane journey we headed back to the airport, drugged ourselves, and proceeded to sleep all the way to Los Angeles where we weere able to get on a stand-by flight and make it home 3 hours early. Left Santiago at 10 in the evening, and well rested, back in Seattle by 10:30 the next morning.

Andes from the plane, leaving Santaigo

It was an amazing trip. We saw so many cool things, met so many great people, relaxed, and just generally had a blast. And I can't stand sitting at a desk for 8 hours a day, so I'm already planning the next one! :)

South America - Over the Andes....and into Argentina

Our second-to-last South American adventure involved renting a car and driving over the Andes from Santiago, Chile to Mendoza, Argentina. The drive was insanely spectacular. Spectacularly insane. Both. They built a road straight up the Andes...and then put a border crossing at the very top. The drive itself was beautiful. I know I keep saying that, but we just saw so many amazing things on this trip. The road is a major trucking route but we got started very early in the morning and for some reason the trucks were lined up for miles waiting to go through so pre-customs sort of thing at the base of the mountains, so we had the road almost entirely to ourselves.

Highlight #1 of the drive: Las Curvas. There is this insane set of switchbacks on the Chilean side of the mountains. And when I say set, I mean 30. Right there on top of eachother. You must look at the picture, there is simply no other way to describe them. They were pretty tame on our way up as we were the only car on the road, but on our way back the next day there was definitely more traffic and it was a prime example of Chilean driving: no rules, pass whenever you feel like it. Again, see the pictures below.

This is only about 1/3 of them

This is what its like when the semi's pass eachother on them

Higlight #2: Ski lift? Again, you must see the picture. This ski lift is going directly over the road. Over the very steep, switchbacking road, about 5 times. Why, I still don't know.

Highlight #3 : Boarder crossing. We were told the boarding crossing could take anywhere from 1-4 hours, so when we pulled up and were the only car in sight we were pretty elated. Turns out it still took us 45 minutes. Not because there was a lot of paperwork to do, but because it was so dysfunctional. We drove up to window #1 (Chile) who stamped our paperwork and then passed us on the window #2(Argentina) who then gave our passports to window #3(different Argentina). Then Argentina made  us back our car up to Chile(#1) to fill out paperwork that Chile didn't think we needed. When we pulled back up to Argentina (#2)they didn't actually want the paperwork. They thought the other Argentian (#3)people wanted it. But they didn't either. And the scary guy with the big gun was glaring at us the whole time. But they only glanced in our trunk for 2 seconds and didn't even open our bags, so the drugs made it through just fine. Just kidding.

Highlight #4: Aconcagua. Kind of. Aconcagua is 22,000 ft tall and its the highest mountain in the world outside the Himilayas. We knew our route would take us right past it, and we were pretty excited. Turns out its hard to tell which mountain is 22,000 ft when there are a lot of other really tall ones around you. But we think we finally figured it out. And maybe some day we will go back and climb it. Because that would be neat.

Mendoza Highlights

#1: It was warm. 80 degress warm. And our hostel had a pool. We basked in the sun, and true to my nature, I got burned. But I was happy about it, because it was November and you have to be happy about such things when it is November.

#2: Yum. Yummmm. We ate dinner at Azafran, which was the splurge of our trip. We started with fabulous cheese plates. Amazing. I could eat cheese all day, every day. Then our sommlier helped us pick out some wine, including a delicous Mendozan Malbec. Yum. And then we had Argentinian steak. More yum. It was all around delicous, and classy, and we didn't eat until midnight, which was oh-so-Argentinian of us.

Lowlight #1: A rather insane set of circumstances conspired to deny us the opportunity to go wine tasting. Don't ask. Its a sore subject. But we bought some Malbecs from the area at the restaurant/store and still enjoyed ourselves and the wine.

**Side note: There is an oil refinery just outside of Mendoza, and it kind of makes the area look like LA. Go there for the wines, and the food. But not the scenery. Or maybe we just had a bad wind.

**** I can't spell. To save my life. Its my Dad's fault, so blame him. I can't figure out why blogspot doesn't have a spell check function, but until such a time as they introduce this feature, you will just have to bear with be and my terrible spelling and grammar. I am sorry.

(And I just speller grammar wrong. Like 'grammer'. But I realized it. Or maybe I'm mixed up and the other one is right. I apologize. And I promise Mom, my college degree is not faked. It just rests in the hands of Microsoft spell-check). Thats all now