Zucchini (Courgette) Bread

Thick sliced Zucchini (Courgette) Bread

Today was the first time that I have attempted my grandmother's zucchini (courgette, for the English) bread as gluten and wheat free...it's turned out as a resounding success. For me, it's some serious comfort food...hot out of the oven (or if I'm having it later, I reheat it in the microwave for a few seconds) with loads of melted butter. LUSH!  I have been known to take it with me to a party, and found that it's better for me to not tell people what's in it until they've tried it first, because you tell them that it's sweet and has courgette in it, and they turn their noses up at it. If I wait to tell them, they end up shocked and really enjoying it. The same goes for when I've made apple butter. It's a little difficult to explain what it is to people that it's not from their culture. They see it being dark brown and gloopy looking, so won't even try it. But I do have converts that I've turned into addicts (hey, Witchy Kitty, I'll probably be doing an apple butter batch sometime within the next month :P ).

The recipe for Zucchini Bread that I have is from my step-grandmother, Jean, and has always been a family favourite. The Imp had it for the first time today and gave it a rating of 'Nom Nom Nom'. To convert it to gluten/wheat free, I didn't have to make any adjustments because the courgette naturally contains a lot of liquid. I'm also sure that yours might rise a little more than mine did, because I've only just realised, as I've typed out the recipe, that I missed out on the baking powder. It probably didn't matter since the liquid part had time to sit because I went to grab the baking soda and realised I had none, and ended up going to all three of the local shops before I found any.  It's dairy free, as there is no butter, margerine, or anything of the like in it.

(Makes 2 loaves)

• 3 eggs
• 1 cup vegetable oil (I use sunflower oil, and I have used olive oil in the past)
• 2 cups white sugar
• 2 cups grated zucchini (courgette. And I dumped it through the food processor grater. I had a marrow and two courgettes, and got 6 cups from them. I've separated them into zipper bags, and what remains freezes well.
• 2 tsps vanilla extract
• 3 cups plain flour (I used Doves Farm Gluten and Wheat Free Plain Flour)
• 3 tsps cinnamon
• 1 tsp baking soda
• 1/2 cup walnuts (optional...I've never added them, and I can't remember Grandma using them)

Preheat oven to 325F/165C/Gas Mark 3). Grease and flour two 8 inch x 4 inch loaf pans.

In a large bowl, beat eggs until light and frothy.  Mix in oil and sugar. Stir in zucchine and vanilla.

Combine flour, cinnamon, baking soda, baking powder, salt, and nuts in a separate bowl.  Stir into egg mixture.

Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done (my oven can occasionally take it's merry sweet time, and I had it in for 90 minutes. Basically, until you insert a skewer or knife in the centre and it comes out clean).

Snickerdoodles (Originally posted 22/12/09 on The Alternating Kitchen Witch. Edited 25/07/11)

One from my mom, but this one converts nicely to gluten, wheat, and dairy free without any adjustments.

1 cup soft margerine (dairy free works, as well)

1 1/2 cup granulated sugar

2 eggs

2 tsp cream of tartar

2 3/4 cup sifted flour

1 tsp baking soda

1/2 tsp salt

Mix together margerine, sugar, and eggs. Mix well. Sift together cream of tartar, flour, baking soda, and salt, and stir into other mix. Chill dough. Roll into balls the size of walnuts. Roll into a mixture of 2 tbsp sugar and 2 tsp cinnamon (adjust until it is the balance you want). Place about 2 inches apart on an ungreased cookie sheet. Bake until lightly brown but still soft (these cookies puff up at first, then flatten out), at 400F (I put at just under gas mark 7), for 8 to 10 minutes.

Brightest Blessings

Mel

Star-Spangled Bites (Gluten/Wheat Free)

Well, as most people on my Facebook and Google+ know, I had a mummy-fail today. Not quite an epic fail, but pretty darn close. The end of the school term is coming up soon, and the Imp's nursery has a Pirate Party planned to celebrate and to say farewell to those that are leaving the nursery and entering primary school (the Imp doesn't start primary until 2012, so she will be returning to the nursery in September). For the party, the kids can go dressed as pirates, and I signed up to take in cupcakes.

Last week with my Baked and Delicious magazine subscription I had a dozen little silicone star cupcake moulds arrive. The Imp was so excited, so I promised that we could use them for the party cakes. I got up early this morning, baked 60 of these tiny cakes because I only put one teaspoon in each mould instead of two. They turned out the size of a 50p coin, but rather cute. I then cut a strip of fabric to turn into a pirate sash for the Imp, and another bit of fabric for a bandana. She looked adorable, and was on cloud 9 because her current favourite program is "Jake and the Neverland Pirates". I had just managed to get the cupcakes safely packed so we could take them on the bus, the Imp all sorted, and out the door to go to nursery.  When we arrived, I was confused as to why the child that was leaving when we arrived was in normal clothing. I shrugged it off thinking that he may have just had a miserable mum. Thinking nothing of it, we went in and up the stairs. The Imp was the only child dressed as a pirate. I quickly glanced at the notice board. Oops, I had screwed up. By a week. The end of the term in this county isn't until next Friday. Mummy fail.

But we managed to turn it around. It's the first time that I've tried a slightly different cupcake recipe, and it made for a good test run. The Imp didn't care how she was dressed, and ran off to play with her friends. The cupcakes were shared amongst the 6 children in the Preschool room, however many in the Baby room, and the staff, to rave reviews. They were actually shocked that they were gluten/wheat free, because they turned out very light and fluffy, and very moreish. I think there was also surprise that I had made them myself. I think most people that have signed up for food on the list have intentions of getting shop-bought.  We'll just have to do it again next week.

And I'm thinking that I need to get a lot better about keeping a calendar. I have a fancy new smartphone that is tied in with my Google+, so maybe I should start having a play with that. Then my phone will start yelling at me to remind me to pay more attention to the date (that I rarely have much of a concept of).

I promised Beth on Facebook that I would share the recipe, so here it is. I have obtained it from "Baked and Delicious" Magazine, Issue 10 (Eaglemoss Publishing), Page 8.

Ingredients
For the Sponges
50g (2oz) butter, at room temperature (I used Flora Buttery margarine)
140g (4 1/2 oz) caster sugar (I never bother with caster sugar, and used granulated)
125g (4oz) plain flour (I used Dove's Farm Gluten and Wheat Free Plain Flour blend)
1 1/2 tsp baking powder (I used Dr Oetker's Gluten Free Baking Powder)
a pinch of salt
125ml (4fl.oz) milk (I used whole milk, and added a small splash more to accommodate for the gf/wf)
1 large egg
1/2 tsp vanilla extract

For the Buttercream
50g (2oz) unsalted butter, at room temperature (again, I used Flora Buttery)
125g (4oz) icing sugar, sifted
1 tbsp milk
a few drops vanilla extract

Preheat the oven to 170C/325F/gas mark 3.  Put the butter, sugar, flour, baking powder, and salt into a bowl and use an electric beater to mix it all to a fine breadcrumb consistency.

Pour in half the milk and beat until it is just combined.  Add the egg and vanilla to the remaining milk and whisk together.  Add the egg and milk mixture to the creamed mix, then whisk until the batter is smooth.

Use a teaspoon to fill the moulds.  There should be enough to make 36 stars, so do them in batches (I only put one teaspoon into each mould, and made 60. The cases produce about the diameter of a 50p coin, just in case you have another shape).  Cook the stars in the preheated oven for 10 to 15 minutes until the tops are golden and springy to the touch (mine weren't golden because they were quite far down in the moulds. But they were springy).  Cool the stars on a wire rack.

Beat the butter until it is creamy and light, and only then gradually beat in the sifted icing sugar, the milk, and the drops of vanilla until the buttercream is really fluffy. Spread a little on the top of each star. Decorate as you please. I used edible red glitter flakes that I found on eBay.

Mel

(Gluten Free) Cinnamon Rolls (Originally posted 12/02/09 on Alternating Kitchen Witch)

I found this recipe on www.allrecipes.com. I haven't altered it, except the fluid amounts (because of the wheat free flour). I'm posting it, because they turned out to be DIVINE!

• 250 grams plain flour
• 20g (4 tsp) baking powder
• 1/2 tsp salt
• 6 tbsp butter or margarine, divided
• 180 ml (3/4 cup) milk (add a splash more to accommodate for wheat free)
• 50 grams sugar
• 1 tsp ground cinnamon (I am rather generous with this, and it was a rounded tsp)

Glaze:

• 1 cup icing sugar
• 1 tbsp butter or margarine, melted
• 5 tsp milk (I added a splash more, to make it drizzleable)
• 1/8 tsp vanilla

In a large bowl, combine dry ingredients. Cut in 4 tbsp of the butter, until mixture resembles coarse breadcrumbs. Stir in milk just until moistened (I added a splash more, because of the wheat free flour). Turn on to a lightly floured surface; Knead gently, 8 to 10 times. Roll into 8x11 rectangle, about 1/2 inch thick. Melt remaining butter. Brush over the dough (I misread the recipe, which says to brush 1 tbsp over it. I brushed the whole 2 tbsp, and, had to melt another tbsp for the end). Combine sugar and cinnamon; sprinkle over butter. Roll up jelly roll style, starting with the long edge. Cut into 12 equal slices (I think I managed 10...oops). Place with cut side down onto greased cookie sheet. Brush with remaining butter. Bake at 450F (230C) for 18 to 20 minutes, or until golden brown. Cool for 5 minutes. Combine glaze ingredients; Spread (or, drizzle, in my case) over the warm rolls. Serve immediately.

SleepyKitty Rating: UmmNomNom....

Brightest Blessings

Mel

Corn Bread Recipe #1

I actually have a couple of different recipes, but at the moment one of them is missing. It's actually the one I prefer, but I'll still post this alternative one that I've used as well (and still really like). I make it gluten free, and this is the recipe that I use if I've run out of milk, so it's dairy free already.  I find it a touch sharper in taste than the version that I use milk in, and a touch crumblier, but it's still really lovely, especially hot out of the oven with margarine or butter melting on it. I'm actually contemplating trying it with a smear of apple butter, the next time that I make a batch of it.

Ingredients:
1 cup cornmeal (I have found this at Sainsbury's, in with the international foods, i.e. the Asian foods, in a fairly good sized bag)
1 cup flour (normal flour can be used, as well. I use Dove's Farm Gluten and Wheat Free plain flour)
1/4 cup sugar (I'm sure that Splenda could be used)
5 tsp baking powder (I use a gluten free version)
1/2 tsp salt
1 cup plus 2 tbsp water
1/3 cup oil

Instructions:
Preheat oven to 425F/220C/Gas Mark 7.
Combine all of the ingredients and beat well.
Bake in a greased and floured 8-inch cake pan for 20 to 25 minutes, until a toothpick comes out clean. A normal pan can be used, but I use either a round or square silicon pan, so I can just pop it straight out.

Mel

Apple Pie, or Choose Your Filling (originally posted 21/02/11 on Alternating Kitchen Witch. Slightly Altered 01/07/11)

This is a dead simple one. Start with the basic pastry. You then have your choice...you can either do a proper 'top' on the pie, or, a crumble crust. I'll give you the details of that in a bit.

Basically, cube or slice (and, make sure the seeds and core are out) 4 to 7 (or more, if needed) apples. It really depends on what kind you're using. If I use Bramley's, it doesn't take many because they're huge. But, if I'm using diddy little Cox's, it can take 8, 9 or 10. I measure it by placing them in the empty pie dish prior to anything else, then, dumping them into a mixing bowl.

To the apples, add 1/2 cup of sugar or Splenda (both work really well), 1 round teaspoon of cinnamon (I'm always generous with the cinnamon) and 1/8 to 1/2 tsp of ground cloves. Give it all a stir, so the apples are coated.

Sort out your bottom pastry, then, dump your filling in. Sprinkle one tablespoon of water or lemon juice over the top. Put your top crust (or crumble...will get to that) on top, then, bake for 35 to 45 minutes, or, until golden on top.

You can mix and match other fillings. Today, I added blueberries to the apples, and used the cinnamon, cloves, and 1/2 to 1 teaspoon of nutmeg. We were discussing using blackberries, when they come into season, or, strawberries, etc. Probably weird of me, but, I even considered using pears.

Now, for if you decide you'd rather have a crumble top. Basically, it's 1/2 cup of sugar (or Splenda), 3/4 cup of flour, and 4 ounces of butter. Place your dry ingredients into a mixing bowl, and rub the butter in until it resembles course breadcrumbs. Sprinkle over the top of your pie, and bake as normal.

It's just deciding which 'topping' you want to use...we love both, in this house.

Brightest Blessings,

Mel

Recipe: Basic Pastry (originally posted 11/02/09 on Alternating Kitchen Witch)

This can be used for sweet or savoury pies, and is highly versatile. But, it can be the bane of my life. It always seems to depend on the weather in the kitchen (whether or not the washing machine is running, and how cold, hot, and/or humid it is, and what my mood is). On a good day for me, it can be really light and crisp. On an off day, it can be a touch hard, but still really nice.

It just takes a bit of practice, and finding what works for you. I'm starting to get my technique sorted, so I'm not having as many mishaps. If you're in a bit of a hurry, make your dough beforehand...it'll store in the fridge for up to three days. But, if you're in a hurry and doing it for the first time...well, I wouldn't particularly advise it. It'll only shoot your nerves.

• 4 oz of plain flour
• 2 oz of butter (I prefer butter, but, you can use margerine, if needs must)
• 1 tsp of salt
• mug of cold water
• (This amount will make one layer of a pie. Double it if you need a top to your pie.

Mix together flour and salt. Using your fingers, rub the butter into the flour, until it resembles fine bread crumbs. Gradually add in the water, one tablespoon at a time, until you have a sticky dough (because of us using wheat/gluten free flour, this does best to be on the rather damp side of sticky). Wrap in cling film (If I've run out of cling film, a plastic grocery bag works just as well), and place in the fridge for a minimum of 30 minutes, to rest.

When you're ready to use it, pull it out of the fridge, unwrap, and, with floured hands (and, lightly dusting the dough and counter top), knead about 4 or 5 times.

For the bottom layer of a pie, I just press it into my 9" pie plate. I don't even mess with it. I press it in, making sure it's fairly even all over, so it goes up the sides and just goes over the 'lip' of the pie plate.

For a top layer, this is where I tend to loose my temper. I've tried many of the standard techniques...dusting the surface with flour, and flouring the rolling pin, etc. What I have found works best for me is to put the ball of dough in the middle of a good sized piece of cling film, layer another piece of cling film over the top, and roll it out, sandwiched between them. Make sure that you make it circular, and big enough to top your pie. To pick it up and get onto your pie: I don't take the top cling film off straight away...I roll it onto my rolling pin, and roll the pastry up with it, whilst peeling off the bottom layer of cling film. I try to be quite gentle about it, so I don't tear my pastry. Dampen the edges of your bottom pastry, where it will connect to your top pastry. I then take it over to my pie, and roll it over the top of it, then, remove the last of the cling film.

Press the edges together, and, lightly run a knife around the edge to trim off the excess. I then lightly press a fork around the edge to make sure it's sealed, and to give a nice effect.

Make sure to poke some vent holes in the top.

Bake at 180c, for about 35 to 45 minutes, until top is golden.

Brightest Blessings

Mel

(Food) Shopping (originally posted 11/2/09 on Alternating Kitchen Witch, slightly modified today)

Ok, now, I'm skint a good portion of the time, so, if I want something, I have to be sensible. As do most of us. I have certain things that I keep as 'staples' in my cupboards, that can go with anything, and make up anything in a quick meal.

Tinned Tomatoes: Chopped or whole (the whole ones can be chopped up. Sometimes, it's a few pence cheaper to buy the whole ones. It depends on the shop). I don't get anything fancy...just the shop's own brand (Sainsbury Basics, Asda Smart Price, Tesco Value). I usually have at least one, if not two, tins on hand at all times.
Tinned or Frozen Sweetcorn: I personally prefer frozen, but tinned works just as well. Again, shop's own brand. Cheap and cheerful, I think I tend to pay around 22p for a good sized tin.
Onions: I have a preference for using red onions, but will use yellow, if that's what's on hand. I know that our local Coop has a bag of yellow onions at a cheap and cheerful 50p, and there's maybe 7 or 8 onions in there.
I use a lot of herbs and spices, and, unless I'm following a specific recipe, I have a tendency to estimate, and do a lot of 'that looks like a good amount'. So, since I use a lot, I prefer to buy all of my dried herbs from the market in the city centre. I know I've been able to obtain them in both Grimsby and Lincoln, at the health and whole foods stalls. They also carry some spices, but, for those, I prefer to go to our local Chinese food shop. They tend to come in a reasonable sized bag for dirt cheap. Doing this saves you quite a bit from what you would spend at your major shops...where you're paying extortionate prices for a tiny glass jar. Buying from the Chinese shop, I have some spices that are the most amazing quality...mmmm....cinnamon....

For storage, since I don't like the tiny jars, I tend to wash and recycle other jars, and label them. Mayonaisse jars, jam jars, coffee jars...these are all used in our house. Eventually, though, I have my heart set on some sealing jars from Lakeland.

I am a huge proponant of buying local. Using your local butchers ensures that you get a lot better quality. The ones I know do some really good deals...i.e. 3 for £5, 2 for £5, etc. I tend to pick up two or three of the deals, and freeze for later use. Minced beef and chicken pieces are a common thing, that are nice to keep on hand as staples, because you can do anything with them. If you decide what you're making at the last minute, you can always defrost in the microwave.

Most butchers also carry eggs. If they don't, your local market is likely to. We always use Free Range eggs, because, then you know they've not been fed wheat, or loads of chemicals. I'm not massively on the organic kick, but I'm very anti GM, and, if I can afford free range, I will get it.

For those of you that are wheat or gluten free, as we are, if you are really fancying sausages, check with your local butchers. I know of one here in Lincoln that carries lovely Lincolnshire gluten free sausages every day (Pepperdine's, on Sincil Bank). Some butchers, if they don't carry them on a regular basis, can sometimes order them in for you.

As often as you can, buy your fruit and veg from your local market or greengrocers. You'll get a lot better quality, and, normally, a lot better value.

We do keep flour on hand, at all times. But, as we are wheat free, we are rather limited. We generally keep in Wheat and Gluten Free Plain, Self Raising, and Strong White Bread flours in, all made by Dove's Farm. These are available at most of the major supermarkets, in their Free From sections. If they don't have a special section, check with the rest of the flour...they might have it on one of the higher shelves (to avoid cross contamination). There are other types of flour that can be used, i.e. Spelt, Rice, Potato, etc., but, personally, I can't be asked. It can be a bit more complex, with having to add stuff like xanthan gum, etc. The Dove's Farm, for the most part, is ready to use, and I just use it like normal. You may just need to add a little bit more liquid, if you're using a normal recipe. It's a little bit of experimentation.

Well, if I think of anything else, I'll add to other posts :)

Brightest Blessings
Mel

Gluten Free Post ("Where to Start", posted 11/02/09 on Alternating Kitchen Witch, Amended a little today

I reckon myself as being a fairly plain cook, that uses a few recipes (modified, sometimes heavily beyond recognition). One of the reasons behind a good portion of my modifications is because I am severely wheat intolerant, as are a few of my friends, and the Imp was reacting, but seems to have grown out of it (fingers crossed). And I'm going to be honest...a good portion of shop bought wheat free bread and pastry are horrible. They tend to be dry, stale, and flavourless. And stupidly expensive (who wants to pay almost £2 for a half loaf of stale bread?!?). There are a few bits that are ok, even downright tasty, but, the general house rule is if we want something, find some way of making it ourselves.

I'm also not a particular fan of ready meals and jar sauces. There are a couple that I do use, i.e. the sachets of oyster and spring onion sauce (Blue Dragon) that I used in my stirfry last night, but, bolognaisse sauce is not one of them...I make my own, and will put the recipe here in my blog.

If you have kids, let them help. As well as having loads of fun, they'll be spending quality time with you, and learning essential life skills that they can use as adults. If the kids are too little, hand them pots, pans, and bits that they can bang together. The Imp is a huge help, at 3 1/2, and can bring me things out of the veg cupboard and fridge, and help add things to the bowl (as well as 'cleaning the beaters). Just be sure to use common sense regarding safe handling of sharp implements, electric appliances, and hot stuff.

Most of the recipes here will be modified already to what I do for wheat free, but, they can always be modified for normal flour. Some of the sweet stuff can also be modified for diabetic friendly. If you ask, I am happy to look up and help out.

I use recipes of my own creation, as well as a lot of recipes from other online sources, whether I modify them or not. If a recipe I place on here is from another source, I will be posting the link directly to that recipe. If it is from another source, I will quote that source.

If there is something specific in a recipe, I'll name the shops where I get them, or the brands, so it makes it easier for you to find and track down. There are a couple of my recipes that use something from the States...don't panic. If you don't have friends or family that can ship it to you, there are import resources here in the UK. My favourite import company is Let's Eat, which is a cafe and shop at the Milton Keynes Centre. As I now live too far from Milton Keynes, they are on eBay, and, also have their shop online. Google is also a good resource.

My biggest rule...enjoy your cooking. It's not that hard, and it doesn't have to be a chore. Be creative...recipes are just guidelines. If you feel it needs more or less of an ingredient, play around with it, until it suits your taste. If you have a breather whilst something is baking or simmering, use that time to do up some of the dishes, so you don't have to do them later.

Now, off we go...

Brightest Blessings
Mel

Recipe: Iced Vanilla Cupcakes

This recipe is from Issue 1 of "Baked and Delicious" magazine, that I've altered by changing the flour to a gluten and wheat free blend from Dove's Farm. For those needing sugar free, the sugar is quite easily changed to sweetener alternatives(not tried this yet myself), and the butter and milk can be easily changed for your normal alternatives if you're dairy free (I have used Flora margarine and goats milk, in the past).

Here's the recipe:
For the Cupcakes:
125g/4oz unsalted butter, softened
125g/4oz caster sugar (I just use granulated, because that's what's here)
2 large eggs, beaten
125g/4oz self-raising flour, sifted (I'm naughty and rarely sift anything but icing sugar)
2tbsp semi-skimmed or whole milk (I had just a small dash more, just in case, for gluten free)
1tsp vanilla extract
(for chocolate, replace a tbsp of the flour with a tbsp of cocoa powder and sift it into the mixture at the same time. Add a heaped tspt of sifted cocoa powder to the icing sugar, too)

For the Buttercream Icing
75g /3oz unsalted butter, softened
2tbsp semi-skimmed or whole milk
1tsp vanilla extract
225g/8oz icing sugar, sifted
food colouring, optional

In a large bowl, beat the softened butter and sugar together until they are light and fluffy. Whisk in the beaten eggs a little at a time, adding a spoonful of the measured flour to prevent the mixture curdling.  Use a metal spoon to gently fold in the remaining flour and then add the milk and vanilla extract.  Stand the cupcake cases (I use silicone, but you could also use paper cases in a muffin tin) on a large baking tray and divide the mixture equally between them.  Bake in a preheated oven at 190C/375F/gas mark 5 until well risen and golden, for about 15 to 20 minutes.  Remove and cool on a wire tray.

For the icing, in a large bowl beat the butter until completely soft.  Tim in the milk and vanilla extract, add half the sifted icing sugar and beat for several minutes (warning...for me, this coats my entire kitchen in icing sugar).  Add the remaining sugar and continue to beat until the mixture is light and fluffy.  If you are adding food colouring, put it in a drop at a time until you get the shade that you want.  You can either spread it onto your cupcakes, or I have an icing gun-thing that I fill and just squirt it on (I actually double the icing recipe, because I'm rather generous with it, and that's my favourite part.

If you want to add decorations, i.e. sprinkles or fruit such as raspberries or strawberries, lemon zest (I've contemplated exchanging the vanilla out of the entire recipe and adding lemon extract. I haven't gotten around to it yet), etc., add it before the icing sets.

This, overall, is a rather quick recipe if I need a quick treat. I think it takes me about 10 or 15 minutes to put it all together, then the 15 to 20 minutes of baking, half hour or so of letting it cool, and 5 minutes to apply the icing (that I make during the cooling off time).

Mel

The Alternating Kitchen Witch - Gluten and Wheat Free cooking

A comment on my Summer Solstice post by Andrea of Dancing Barefoot blog really got me thinking. A few years ago I had started a cooking blog, posting some of my favourite recipes that I've modified for gluten and wheat free. It kind of got put to the side because I hit a busy point of life and forgot about it. I also wasn't happy with how I had it set out, and felt that it could be quite limited, at times. But after Andrea posted, and after other requests for my recipes from else where, I've decided that this, my main blog, is a perfect place for it. I know that I've been dreadful lately about keeping up on my posts, so it will help with that. I will be slowly transferring recipes already on the old blog, as well as adding new ones. If there's one that I've not put on but you've seen me mention it, feel free to ask and I'll be happy to post it :)

Mel