Tag Archives: beef

Korean BBQ Short Ribs

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On date night the other week, one of our go to restaurants had a new menu that included Korean BBQ Short Ribs. I’d never had Korean BBQ but it was really good. They did serve it with an aioli, which didn’t seem authentic but worked.

I did research on the recipe for the BBQ and for the most part it’s pretty consistent in terms of ingredients, though some called for vinegar instead of mirin. As mirin is easy to find, I didn’t think substituting was necessary. I did have to use a regular pear as Asian pears are apparently too exotic for my local shops.

There are a few steps to this dish but nothing is complicated and it’s well worth the effort.

Technique for Korean BBQ Short Ribs

First it’s important to prep the ribs. There will be connective tissue that you want to remove as that will make the ribs tough when cooking.

Use a sharp knife to do this so you don’t take off too much meat in the process.

Prep the marinade ingredients. I won’t lie, grating onions is torture on the eyes. I’ve always been curious how the first human decided onion was a good thing because raw is very strong! But for this marinade you don’t want any big pieces, with the exception of the finely chopped garlic, so grating it is.

Mix well and add the beef. Make sure the beef is well coated. Cover and store in the fridge for at least 6 hours. I then sliced some red onion and covered it with apple cider vinegar.

Marinade the onion for a few hours in the fridge. It makes a great contrasting topping to this dish.

When it is time to grill the beef, warm up the grill to medium. For this, you don’t want to have the heat on high in order to keep the meat tender. You will still get a good sear on the meat. Patience, grasshopper is the way to go here.

While the meat is cooking, prep the other ingredients. We have a lot of fresh veg in our garden so we did up a bunch of veg sticks. For dipping sauces I heated up the beef marinade, mixed some sour cream with ginger and lime, then made a traditional dipping sauce. That sauce was equal parts Gochujang and yellow miso ( 2 tablespoons each), 2 teaspoons of sesame oil and a clove of finely chopped garlic. If you find it too thick of a paste add more oil a bit at a time.

Once the meat has rested, slice it and serve with the sauces and veg.

Use the lettuce as the wrap and top the beef with the toppings of your choice.

We all loved this dish with the all the flavours from the marinade. We will definitely be having this again.

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Korean BBQ Short Ribs

A fun and delicious meal with beef short ribs.

Course Main Course
Cuisine Asian
Keyword Korean BBQ Short Ribs
Prep Time 6 hours
Cook Time 30 minutes

Ingredients

  • 1 1/2 lbs boneless short rib

Marinade

  • 1/3 cup packed brown sugar
  • 1/3 cup soy sauce
  • 1 tbsp water
  • 1/4 cup Mirin
  • 1/3 cup grated red onion
  • 1 small pear or Asian pear, grated
  • 1 tbsp minced ginger
  • 2-3 cloves of garlic, finely chopped
  • 2 tbsp seasame oil
  • 1/4 tsp freshly ground black pepper

Instructions

Prepping the Short Ribs

  1. Clean the beef by removing the connective tissue and any hard fat.

Marinade

  1. Mix all the ingredients of the marinade well. Add the beef and make sure it is covered completely. Cover and place in the fridge for at least 6 hours and up to 24 hours.

Cooking the meat

  1. Heat the grill to medium. Cook the meat until it is medium rare. The meat should have a nice sear without the sugars in the marinade becoming burnt. Allow the meat to rest for about 10 minutes

Putting it all together

  1. Cut up different veg to accompany the BBQ. Slice the beef and serve with the veg and lettuce leaves. Heat the leftover marinade as a dipping sauce. Chopped green onions and pickled red onions are great toppers.

Oven Baked Brisket

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Doing oven baked brisket was just one of the family events from the past several weeks. It’s been an emotional roller coaster what with our daughter’s graduation high school, our son’s birthday and my husband’s parents staying with us for a few weeks. I managed not to embarrass myself with too much crying as our daughter received her diploma but watching her drive off for her summer job of a camp councillor was tough. She is completely ready, us? Not so much. But we’ll adjust.

For our son’s birthday, I thought it would be fun to have a BBQ of grilled corn on the cob, mashed potato and a brisket. My in-laws don’t have much BBQ back home so I wanted to treat them as well. The thing is, it’s hard to keep the grill at a set temperature for 20 minutes, never mind the 10 hours needed to do a brisket on the grill. Plus, I didn’t think the propane would last. So the oven it was.

While it may not be traditional, you can get a very tender and flavourful brisket in the oven. You also don’t have to stand by the grill all day.

Technique for Oven Baked Brisket

As this isn’t Texas, I wasn’t able to find the Texas size brisket but that’s ok as we’re fans of portion control.

The only downsize to a smaller piece of meat is you don’t have a lot of fat on it. Make up the dry rub. Spread stone mustard all over the cut of meat, then rub the dry rub so the meat is well covered. This will help the brisket keep moist.

Cover and keep in the fridge overnight. An hour before you put it into the oven remove it from the fridge to bring it to room temperature. Preheat the oven to 300F/150C.

Wrap the brisket well in tin foil, you don’t want any moisture escaping into the oven. Bake until the brisket is fork tender. For the 1 1/2lb of meat I used, it was about 2 1/2 hours.

Spread with BBQ sauce of your choice. I used my Fresh Peach BBQ Sauce for this. Broil on high for a couple of minutes to heat the sauce and crisp up the outside of the brisket.

Allow it to rest for at least 10 minutes before slicing.

Slice and serve with your favourite sides.

I got a thumbs up from my son who enjoyed his birthday dinner very much. Success!

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Oven Baked Brisket

Oven Baked Brisket is a tender and flavourful addition to a summer BBQ.

Course Main Course
Cuisine American
Keyword Oven Baked Brisket
Prep Time 1 day
Cook Time 3 hours
Author Our Growing Paynes

Ingredients

  • 1 1/2 lb brisket
  • 1/4 cup stone ground mustard
  • 1/2 cup BBQ sauce

Dry Rub

  • 2 tbsp brown sugar
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper

Instructions

The night before

  1. Mix the dry rub ingredients together. Spread the mustard on all sides of the brisket. Cover the mustard with the dry rub. Cover and place in the fridge overnight.

The day of cooking

  1. Remove the brisket from the fridge and preheat the oven to 300F/150C.

  2. Cover the brisket completely with tin foil. Bake until the meat is fork tender, for meat this size, about 2 1/2 hours.

  3. Uncover the brisket and spread the BBQ over the top. Broil for a few minutes to heat up the sauce and crisp the outside of the brisket.

  4. Rest for at least 10 minutes before slicing against the grain.

  5. Serve with your favourite BBQ sides.

Cheesy Pasta with Pan Seared Filet of Beef

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I’ve been in a definite comfort food mood this week, what with winter settling in and the holiday season having started.  Now that Thanksgiving has passed I’m well into the Christmas mood.  We had the perfect day this past weekend to find our tree.  Just above freezing with gorgeous blue skies.  Our daughter will be heading off to university next year so the traditions are a bit poignant this year. She just got her first notice of acceptance to the University of Manchester and we are very proud.  We just need to hear from all the ones she applied to then we’ll know where she ends up being.  It is an exciting time but it will be good to have it all sorted.

I did a rummage through our freezer and found a filet of beef that was the perfect size for my husband and I.  I’m getting ready for a craft fair this weekend so I needed an easy meal to make.  I came up with a cheesy pasta to go along with the pan seared filet of beef.

Technique for Creamy Pasta and Pan Seared Filet of Beef:

Cooking the Beef:

Preheat the oven to 350F/175C.

Melt the butter in a hot skillet.  Season the beef and brown on all sides.

Cook in the oven until it is the desired doneness.  We prefer it medium rare on the rare side.  Cover and let the meat rest.

The Pasta and Sauce:

Prepare the pasta according to instructions.

In the same skillet used for the beef, sauté the onions, mushrooms and garlic.

Once the mushrooms begin to brown add the brandy and the beef stock.  I took a page from Conor Bofin and had reduced my beef stock and created “ice” cubes out of them.  Certainly does save space.  Bring the sauce to a simmer.

Add the rosemary and cream.  Once that is heated through add the grated cheese.

Add the pasta.  Slice the steak and grate a bit more cheese over the dish and serve.

Perfect for when you need a fix of comfort food.  Makes getting snow a lot easier!

 

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Cheese Pasta with Pan Seared Filet of Beef

An easy and flavourful comfort food with cheese and filet of beef.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Our Growing Paynes

Ingredients

  • 8 oz Filet of Beef
  • 3 tbsp butter
  • 1 1/2 cup pasta, cooked
  • 1/2 cup chopped onion
  • 1 cup sliced mushrooms
  • 3-5 cloves of garlic, coarsely chopped
  • 1 tbsp brandy
  • 1/2 cup beef stock 4oz
  • 1/3 cup heavy/double cream 3oz
  • 2 tsp chopped rosemary
  • 1 cup equal part cheddar and jarlsberg
  • pinch sea salt
  • pinch freshly ground pepper

Instructions

Cooking the Beef

  1. Preheat the oven to 350F/175C.

    Melt the butter in a skillet.  Season the beef with sea salt and pepper.  Brown all sides of the beef.  Finish cooking in the oven until desired doneness.  Cover and rest before slicing.

Pasta Sauce

  1. In the same skillet you pan seared the beef sauté the mushrooms, onions and garlic.  Once the mushrooms start to brown add the brandy, rosemary and beef stock.  Simmer for a few minutes then add the cream.  Once it is heated through add the cheese.  Add the cooked pasta once the cheese is melted.  Stir well.

Putting it together

  1. Serve the pasta and sauce onto the plate.  Slice the beef and place on top of the pasta and grate fresh cheese over the dish.  

Korean BBQ Steak Salad

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I am on a serious Asian flavour kick lately.  With the sticky hot weather it is great to be able to lean on all the flavours but not be heavy.  It also helps me from getting thoroughly sick of salads!  But even with air conditioning, the suffocating heat and humidity the idea of pasta and such doesn’t appeal.

I had made this dish a few weeks ago when we had friends over for dinner and I knew our kids would love it so now that camp is over it was time to make it again.  Their summer adventures are over and school starts next week so we’re getting back into routine again.  Our daughter is applying to universities and our son has four more years left before he flies the coop.  It goes by so fast.

I have a Williams – Sonoma cookery book simply called Asian.  A lot of thought went into that, obviously.  I adapted it based on the ingredients I had on hand.

Korean BBQ 1 2018

I made the dipping sauce/dressing and the marinade at the same time.  I did this several hours prior to grilling.  We’re still working on our bedroom so I knew I also wanted a quick dinner where I do most of the work before we exhausted ourselves painting and installing flooring.

Now I’ve tried the technique that the book mentions twice but without success but I’ll go over it and then just say not to stress or worry about it because you will still get the flavours needed.  They say to make a paste of sugar and garlic with the back of your knife.  I’ve seen it be successful on shows but for the life of me I couldn’t get it to do as it was supposed to.

Korean BBQ 2 2018

Chop up 4-5 cloves of garlic and add a tablespoon of brown sugar.  Attempt to make it into a paste.  Swear a bit then say to the hell with it and add 2/3 of it to one bowl and the rest to a smaller bowl.

Korean BBQ 3 2018

Add 6 tablespoons of soy sauce in the larger bowl and 3 tablespoons of soy sauce in the smaller bowl.  A tablespoon of sesame oil in the large and a couple of teaspoons of the oil in the smaller.  A tablespoon of rice vinegar in each bowl.  A small handful of sliced scallions in each along with a tablespoon of water.   In the larger bowl grate an inch/2.5cm cube of fresh ginger.  Add a dollop or two of the Gochujang paste to the dipping sauce.

Korean BBQ 4 2018

Korean BBQ 6 2018

Mix both well.  Set aside the dipping sauce for later.  I had a pound of steak tips so I cubed them to be about 2in/5cm in size.  Toss the meat in the marinade, make sure the meat is well coated and covered.

Korean BBQ 5 2018

Cover and chill until it’s time to grill.

Fire up the grill and put the meat onto skewers.

Korean BBQ 7 2018

Grill it until the desired doneness.  We prefer medium rare for our beef.

Korean BBQ 8 2018

Once it’s done, add it to the salad and use the dipping sauce as a dressing.

Korean BBQ 9 2018It is also great as part of an Asian tapas night or over rice.  But for now we’re keeping it light until the cooler weather finally arrives.  Hopefully that comes soon!

 

Bacon Wrapped Steak Salad and They Really Should Teach Body Mechanics in PE

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I was able to touch my toes today.  So what you say?  Well, I can’t remember the last time I’ve been able to do that!  I had to bend my knees a little but I got there.  Part of what helped was reading an article from NPR about the proper way to bend to pick up things.  Seems so basic but it really changed things for me.

I was speaking with my massage therapist today and casually mentioned I was discussing with my husband how they should teach body mechanics in Physical Education.  Perhaps if they did less of us wouldn’t find us feeling old as we hit our 30’s and 40’s.  She completely agreed as she definitely sees all sorts of body issues.  Just add it to the long list of things that kids should learn before heading out into the world!

Bacon Steak Salad 1 2018

Only five more shifts of tax season, not that I’m counting!  But the last few weeks mean I need to come up with simple dishes to cook on the days I’m home in the evening because my brain is fried!  I came across a dish with steak wrapped in streaky bacon with the usual Worcestershire sauce, which is tasty but I wanted to mix it up a bit with a fresh salad and Italian flavours.

Bacon Steak Salad 2 2018

At least an hour ahead of cooking marinate the steak.  In a bowl add two parts olive oil and one part balsamic vinegar.  Finely chop 3-5 cloves of garlic, depending on size, and finely chop a small handful of fresh oregano and thyme.  Add a bit of sea salt and pepper.  Mix well.

Cube the steak.  I used steak tips as the co-op has a great local source, so good! Add the steak to the marinade.

Bacon Steak Salad 4 2018

When it’s time to cook, wrap each cube in half a rasher of streaky bacon and place on a skewer.

Bacon Steak Salad 5 2018

If you remembered to get propane for the grill, use the grill but as I hadn’t done that I used the griddle on the cooktop.  Get it to medium high.  You don’t want it too hot because you don’t want to burn the bacon before the steak get’s cooked.

Bacon Steak Salad 6 2018

Use the marinade to baste the bacon and turn frequently so, again, the bacon doesn’t burn.  While this is cooking put together a fresh salad with mozzarella cheese and fresh made balsamic vinaigrette.  Use 2 parts olive oil and 1 part balsamic vinegar.

Bacon Steak Salad 7 2018

I’m definitely ready for salad season.  Love the lightness and all the flavours.

Spicy Filet with an Apricot Orange Glaze

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Is it just me or does the coverage of the Olympics stateside seem to be more adverts than sport? I love the Olympics and love to see the human interest stories, people succeeding and when they fall my heart goes out to them. It used to be a lot of all this. Now it is more important for us to see giant Big Macs and sugary drinks. The last things that should be associated with athletics.

Aside from the weird spectacle of the North Korean cheerleaders who outnumber their athletes by a couple hundred it’s been fun to see how everyone is doing. We do wonder of the sanity of the skeleton racers. Who thought, hey let’s go head first down an ice run?

But it has amused me while I’ve been sick this past week. I’m finally catching up with everything. One of the downfalls of getting my life organised and scheduled is it looks bad when it goes south. Such is life! I was glad to be back on my feet in time for Valentines Day. I wanted to make a nice meal for my husband.

I found this recipe on Carlsbad Cravings for a Cajun Steak with an Apricot Orange Glaze. I adjusted it for smaller portions and what I had on hand.

It’s an easy recipe with a few steps. In a small bowl mix together a 1/2 tablespoon each of paprika, brown sugar, onion powder, and chili powder. Add a teaspoon each of dried oregano, cayenne pepper, sea salt then add 1/2 a teaspoon of dried basil and pepper.

Take 2 teaspoons of this mix and put aside in a small saucepan. Use the rest to make the marinade. To the spice mix a 1/4 cup/2 oz of soy sauce and olive oil. Then add a tablespoon each of Worcestershire sauce, orange juice and brown sugar. Coarsely chop 2 cloves of garlic. Mix well and add two filet mignon to the marinade. Set aside for about an hour.

In the small saucepan add about a 1/2 cup of apricot preserves, a 1/3 cup of orange juice, a tablespoon of soy sauce, and a dollop each of brown mustard and brown sugar.

Mix well and bring to a simmer. While the rest of the meal is cooking reduce this by half. Melt a few dabs of butter and brown both sides of the filet. Finish off in the oven at 350F/175C until desired doneness.

I roasted potatoes and sautéed green beans to accompany the steak. Drizzle the sauce over the dish right before serving,

A nice easy delicious meal to enjoy for a romantic dinner.

I did have more than two green beans, contrary to what my husband says I do eat veg! 😄

Steak and Mushroom Pie

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It’s time to get in the festive mood! It’s the fun month between Thanksgiving and Christmas. Though I’m already over the cheesy modern Christmas music. Just not the same as the standards. My husband and I had a quiet Thanksgiving as our kids were in South Carolina. My aunt very kindly invited us to her place for Thanksgiving dinner. We had a lovely meal and a lovely time. She is an awesome aunt and she’s very good to us.

Even though the weather can’t decide to be warm or cold this season there has been been opportunity for comfort food. And you can’t go wrong with steak and mushroom pie.

In a small bowl, add about 3 oz of flour and season with sea salt and pepper. Mix well. Take a half pound/8oz of stewing steak and cut it into small cubes. Toss in the flour until well coated.

Heat a couple of tablespoons of olive oil in a saucepan and start browning the steak.

Coarsely chop a shallot and a couple of cloves of garlic. Add to the pan.

Cut up enough mushrooms to make half a cup/3-4oz. Sauté in the pan then add about 2 1/2 cups/20oz of vegetable bouillon. Bring to a simmer. For seasoning and flavour I added a half cup of dry sherry and a small handful of fresh oregano, chopped. Slow cook on low for a few hours until the steak is tender and falling apart. To thicken the broth, add either a couple of teaspoons of flour or corn starch(flour) to a couple of tablespoons of water to make a slurry. Add this to the saucepan and bring up to a boil to cook the flour and thicken the broth. Adjust the seasoning as needed as sometimes the flour can dull the flavours.

Split the stew between ramekins. I made enough for two. Melt a tablespoon of butter and brush individual layers of phyllo dough to top the ramekins. Broil/grill til the top is nice and golden.

Perfect with a nice deep red wine on a chilly night!

Chili Mushroom Bowls

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And just like that summer is over, at least for the kids.  Off to school they went yesterday.  Summer seemed like a blur for all of us.  I am ready for autumn to arrive.  I am ready to say goodbye to the humidity and heat, which has been pretty bad this year.  Bring on the crisp days!

When I was food shopping with my daughter we found large portobello caps that looked like bowls.  Which gave me a fun idea.  Instead of bread bowls, why not mushroom bowls?

Chili bowl 1 2016

To fill the bowls I made a quick chili.  Normally you cook chili over a few hours but as this doesn’t have beans, this can be made in less than a half hour.  In a skillet heat up a tablespoon or two of olive oil and begin to saute a half pound of ground beef.

Chili bowl 2 2016

Chop about half a cup of red onion and a couple of cloves of garlic. Add that to the skillet.

Chili bowl 3 2016

After the onion starts to soften add a can of diced tomatoes (14oz) and bring to a simmer.  Begin to season with chili powder, cumin, and sea salt and pepper.  The beauty of this dish is you decide how much seasoning to put in.  Some like it hot and some don’t.  I would say the ratio of the chili powder to the cumin should be about 4:1.  As we like it hot I added a dollop of hot sauce that I made along with chopped bell pepper.

Chili bowl 4 2016

Mix well and cook the peppers for a few minutes.  Pre heat the oven to 400F/200C.  Fill the mushrooms with the chili mixture.

Chili bowl 5 2016

Top with shredded cheese and bake until the mushrooms are cooked.  You don’t want to cook the mushrooms so much that they collapse.

Chili bowl 6 2016

Top with sour cream and enjoy!  This is a very easy meal to through together on a weeknight.  And it’s a fun twist on the whole food for a bowl thing.

 

Beef Vindaloo to Welcome my Husband Home

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You know, Christmas comes the same time every year.  Yet every year I find myself in full scramble to get it all done.  I swear I will start in September.  Unfortunately good intentions are not a guarantee!

I should finish the gifts I’m making today and get everything wrapped and under the tree.  Then there is the dump run and grocery shopping.  But I should have plenty of time tomorrow to decorate the Christmas cake.

My husband had to do a business trip last week.  Luckily it was only four days rather than the two weeks last December but I still wanted to make a nice home cooked dinner for him.

I was in the mood for curry and thought I’d try beef vindaloo.  Beef you say?  There are areas in West India that have Muslim and Christian communities that eat beef and add in the fabulous flavours you find in India, amazing dishes happen.

Vindaloo has it’s roots in Portugal and was originally based in wine and garlic but gradually evolved to have vinegar instead of wine.  When a lot of people hear vindaloo they think off the charts for spicy food but that isn’t always the case.  I didn’t make this crazy spicy but you can if you add more hot pepper.

Beef vindaloo 1 2015

I adapted a recipe from the Best-Ever Curry cookbook.  I used ground cumin instead of the seeds and I could have sworn we had fenugreek but nope so I had to leave that out.  The recipe did call for a teaspoon of fenugreek seeds.  To be honest I didn’t miss it.

In a spice grinder, grind up 3-4 chili peppers or hot peppers of your choice, 1 teaspoon of black peppercorn, 5 green cardamon pods, and 1 teaspoon black mustard seeds.

In a small bowl add the spice mix, 1/2 teaspoon sea salt, 1/2 teaspoon of sugar, and 4 tablespoons of white vinegar.

Beef vindaloo 2 2015

Set that aside.  Chop up a large red onion and saute in olive oil until softened.

Beef vindaloo 3 2015

In a food processor add the onions and spice mix.  Process until it is a paste.  In the skillet add a bit more oil and start browning stewing beef.  I used just under a pound.  The recipe called for two pounds.  As it is browning, finely chop a couple of garlic and grate a piece of ginger about 1-2 inches square/3-4 cm square.

Beef vindaloo 4 2015

Cook for a couple of minutes then add the onion spice paste.  In addition to that add a scant tablespoon of ground cumin, 2 teaspoons of ground coriander, and 1/2 a teaspoon of ground tumeric.

Beef vindaloo 5 2015

Stir well then add 300ml/1 1/4 cups of water.  Bring to a boil then lower to a simmer.  Cook for at least an hour.  You want the sauce reduced and the meat tender.  My husband made naan to dip into this curry.

Beef vindaloo 6 2015

I was a bit worried because there was only enough for about 1/2 a cup a serving for the four of us.  But with the naan we were stuffed.  I love that our kids love the spicy flavours, they really liked this.

Mini Meat Pies

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When I was on my own years ago, I really didn’t cook for myself.  It was too much effort.  I’d get my cooking fix by having little parties for my friends.  Needless to say when I moved in with my husband and had the instant family, I loved being able to cook full meals and share food.  Just one of the many reasons I don’t miss the single life.

One dish I would occasionally make for myself would be mini meat pies.  They lend well to leftovers so in one go I would have several meals ready. I haven’t made them for years, forgotten about them to be honest.  These aren’t the traditional English meat pies with the hot water crust, though that is on my list to try soon.  We’ve been watching the Great British Bake Off and we’re hooked.

Meat pie 1 2015

I make up pastry equal to a 9 inch pie plate.  Which would be 1 1/2 cup of flour, 1/2 cup of butter, pinch of salt, and cold water.  I’ve started using butter instead of shortening as the flavour is much better.   Cover and set aside while you make up the filling.  If the room is warm put the pastry in the fridge.

Heat up a few tablespoons of olive oil in a skillet and start browning about a pound of ground beef.  Chop up half a red onion, a few cloves of garlic, and a couple of mushrooms.  Add those to the skillet.

Meat pie 2 2015

Chop up some fresh oregano and add that along with about 1/2 – 3/4 cup or so of crushed tomatoes.  The trick here is not to let it get watery or too saucy.  Also add 1/4 cup of balsamic vinegar.

Meat pie 3 2015

Let this simmer while you roll out the pastry and fill a tin with large muffin holes.  I had to free hand this as I didn’t have a cutter or glass with a large enough aperture to give me a neat circle. So we got a bit rustic!  Use a slotted spoon to fill the pastry to prevent it from getting too wet.  Sprinkle a generous amount of shredded Italian cheeses.  Bake at 400F/200C for 20 minutes.

Meat pie 4 2015

I don’t know why it took me years to make this again.  But I won’t wait long to do it again as it is great for lunches as well.  And with tax season starting soon I’ll have to keep my energy up!