Boise Farmers Market – Pick Up, PopUp, a 1 hour special, tomorrow 15 Feb 2020 at the Shoreline location. Limited products. See you there!
The Boise Farmers for 1 Hour Tomorrow!
14 Friday Feb 2020
Category Archives: Greens
Some Good End-Of-Summer Meals
29 Sunday Sep 2019
Posted in 5-Stars, Acme Bake Shop, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, AirFryer, Argentina Pink Shrimp, Avocado, Banana, BBQ Beef, Beans, Blueberries, Boise Artisan Bakery's, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Buy Local, Captain's Shack, Classic Cuisines, Classic Herb Blends, Classic Sauces, Classic Spice Blends, Classis Sauces, Cooking Styles, Desert Mountain Farms, Dinner At The Captains Shack, Dinner For Robin, Eggs Basted, Eggs Omelets, Eggs Poached, Food Photos, German Food, Greens, Grilled Beef, Grilling, Herbs, Herbs and Spices, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Idaho Potatoes, Idaho Vegetables, Idaho Wine, Local Harvests, Local Markets, Omelet, Parma Ridge Winery, Peaceful Belly Farms, Photos, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes - Breakfast, Recipes - Sauces, Rice Family Farms, Salads, Salmon, Seafood, Shrimp, Sourdough Bread, Spinach, Things To Do, Traditional Food, True Roots Organics, True Roots Produce, Vegetables, What's For Dinner?, Whats For Breakfast?
Fun time in the kitchen this past late summer. Mostly “playing” Chopped of the Kitchen: “These are the ingredients, make something edible!” In other words, mostly no recipe, just do it!
And let’s remember: The best ingredients are not processed ingredients, but rather go to your local Farmers Market. Visit your local fruit stand. You control what ingredients to use, not a major super market. Although, there are some really good super markets available, Just look at the ingredients and where the fruits and vegetables are grown, In My Not So Humble Opinion. Buy Local! Look at some of these meals. Enjoy, we did! Here is a link to Kelley’s Canyon Orchards for fantastic fruits. Look in the sidebar for more links to some fantastic produce and farm products.
Shrimp Omelet with Herbal Hollandaise Sauce. Here is the recipe that we use for making our own – from scratch – Hollandaise Sauce. CIA Basic Hollandaise Sauce. We modified this one to add fresh herbs, from the garden.
Robin said she wanted a toasted shredded wheat biscuit for breakfast with bananas. I added the blueberries. The biscuit has brown sugar on it that is caramelized with a torch.
Or how about this Toasted Whole Wheat Sandwich with Avocado and Tomato for breakfast. The tomato was from True Roots Gardens and the Whole Wheat was from Acme Bakeshop. Both vendors are at the Boise Farmers Market,
German Benedict for breakfast. The Hollandaise is linked above. Why a German Benedict? The spices on the Air Fried potatoes is a blend or German spices.
You like Eggs Benedict? Look at these.
Salmon Benedict on a Bed of Spinach and Fresh Idaho BFM Fruit – Israeli Melon (Awesome!) and Blueberries. The Hollandaise is linked above and we added tarragon and thyme from our garden.
Grilled Brisket Benedict on a Bed of Spinach on Toasted Acme Bakeshop Sourdough and Fresh BFM Fruit. The Hollandaise is linked above and we added tarragon and thyme from our garden.
Grilled brisket? Or AirFryer goodies? Here was an awesome meals.
German Potato Salad
Grilled Brisket, German Potato Salad, Fresh BFM Fruit and Cowboy Beans
2017 Parma Ridge Winery Cabernet Sauvignon
Chicken? How about AirFryer Asian Chicken and Grilled Baby Bok Choy and Green Salad Here is the recipe: AF Asian Chicken.
AirFryer Steak with Sauteed Summer Squash and Fresh Beet and Beet Green Salad Here is the recipe – AF Ribeye Steak
AirFryer Pork Chop, Green Peas, Potato Cubes and Cantaloupe Malheur River Meats is where we got these pork chops. Awesome products! See their link in the sidebar.
Crab Cakes with Caprese Salad
Cognac Shrimp Reduction
Cognac Shrimp with Vegetables
So there are some of our meals. We eat well and very good. Thank goodness for the Boise Farmers Market every weekend during the season. Be sure to check our recipe file above. It gets updated regularly. Cheers and Cook Your Own Meals – They’re better!
Robin’s Birthday Lunch
18 Wednesday Sep 2019
Posted in 5-Stars, Bacquet's Restaurant, Basmati rice, Birthdays, Brunch, Brunch with Robin, Capers, Carrots, Chef Bacquet, Classic Herb Blends, Copper River Salmon, Dinner at Bacquet's Restaurant, Dinner For Robin, Dinner with Marnie, Ethnic Foods, Food - French, Food Photos, French - Bacquet's Restaurant, French Foods, French Wines, Green Salad, Greens, Housemade Pasta, Housemade Salad Dressing, Housemade Sauces, Housemade Soup, Pasta, Photos, Photos By: Bob Young, Salads, Salmon, Seafood, Special Dinners, Special Events, What's For Dinner?, Whats For Lunch?, Wines - French
Bacquet’s Restaurant, Address: 1117 E Winding Creek Dr #150, Eagle, ID 83616, Hours: 11:30am – 10PM. Phone: (208) 577-6238. Easily a 5-Star French (the best in the area and the only one) restaurant and well worth the trip. Suggest you call for reservations, though. Here is some of what we had. Enjoy. We did.
Menu
House Salad
organic greens, tomatoes, shallots, parmesan cheese house balsamic dressing
organic greens, tomatoes, shallots, parmesan cheese house balsamic dressing
Delicious!
French Onion Soup
Traditional Flatbread
bacon, shallots, Swiss cheese, cream on a cracker-like crust
bacon, shallots, Swiss cheese, cream on a cracker-like crust
Salmon with Pasta and Capers
Salmon Champenoise
fresh salmon filet baked in white wine, cream, pesto and crusted with Parmesan cheese and served over vegetable basmati rice
fresh salmon filet baked in white wine, cream, pesto and crusted with Parmesan cheese and served over vegetable basmati rice
Birthday Lemon Cheesecake
Chocolate Mousse
An awesome, 5-Star late lunch. Thanks Chef for a great Birthday meal. Thanks Marnie for treating us.
Boise Farmers Market Opens!
06 Saturday Apr 2019
Posted in Acme Bake Shop, Arugula, Big Lost River Meats, Boise Adventures, Boise Artisan Bakery's, Boise Farmers Market, Boise Food Adventures, Chef Jake Sandberg, Comfort Food, Crispeats, Desert Mountai Grass Fed Beef, Desert Mountain Farms, Eggs, Ethnic Foods, Fire Pie Pizza, Fruits, Greens, Hard To Find Foods, Homemade Stock, Idaho Beef, Idaho Eggs, Idaho Greens, Idaho Lamb, Idaho Pork, Idaho Vegetables, Idaho's Bounty, Lamb, Local Farmers Markets, Local Harvests, Meadowlark Farms, Photos By: Bob Young, Purple Sage Farms, Rice Family Farms, Seafood, Snake River AVA, Sourdough Bread, Spinach, Spring Greens, Spring Plants, Spring Vegies, True Roots Organics, What's For Dinner?
Yea! The BFM (Boise Farmers Market) opened today for it’s 2019 season at their new location at Shoreline Drive and Americana in Boise. It was cold. No rain, though. And it was crowded. They did have treats for everyone as pictured here – Ham and Cheese Croissant – and other “goodies”. Dignitaries were there – Head of the Boise Chamber of Commerce, the BFM President and Mayor Dave Bieter. Great to have them all at the Grand Opening. Thank-You!
Head of the Boise Chamber
BFM President
Mayor Dave Bieter opens the market!
The ribbon is cut!
Carrots look awesome
Ham and Cheese Croissant Samples for everyone!
An overcast morning but great to be at The Market – rain or shine!
Good pies!
New eats in Boise! Also at The Market.
Celebrating Valentines Week
16 Saturday Feb 2019
Posted in 5-Stars, Acme Bake Shop Breads, Baking, Breakfast At The Captains Shack, Captain's Shack, Cookies, Crab, Dessert, Dinner At The Captains Shack, Dinner For Robin, Eggs Omelets, Food Photos, Food Prep, Greens, Herbs, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Housemade Sauces, Housemade Soup, Idaho Eggs, Idaho Greens, Idaho Potatoes, Lobster, Lunch For Robin, Omelet, Photos, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salad, Sea Scallops, Seafood, Special Dinners, Vegetables, Watercress, What's For Dinner?, Wines - Idaho
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This week in mid February, 2019, was dedicated to the one I love. (There ought to be a song written to that phrase!) A week in the kitchen. Planning. Finding. Testing and tasting. Preparing. Serving. It was an exciting week and very fulfilling. I know she liked the meals – they are all gone! That’s always a good sign. Here are some of the dishes we had. And to answer the question – someone did ask – yes I did make all of this. There are recipe links where available. Enjoy! (Left-Click any of these photos to see them enlarged.)
Eggs Benedict are always liked. Especially on a Sunday morning.
Crab Louie salad is awesome.
Or maybe a Crab Omelet one weekday morning.
Scallop and Watercress Salad makes a great dinner.
The absolute best meal, and the one that took the most time, patience and tasting, was this one. The sides that Robin wanted are checked in red. The salad and the entree are fixed.
Valentines Day Dinner Menu
We had a 2014 Indian Creek Winery (ID) Chardonnay with this dinner
We had a 2014 Indian Creek Winery (ID) Chardonnay with this dinner
Caprese Salad
Stuffed Lobster with Crab
Brussels Sprouts in Balsamic Reduction
Parsley Potatoes
Two sauces were made for the entree – Lemon Butter Sauce for the lobster, and Brandy Mayonnaise Sauce for the crab.
Brussels Sprouts in Balsamic Reduction
Parsley Potatoes
Two sauces were made for the entree – Lemon Butter Sauce for the lobster, and Brandy Mayonnaise Sauce for the crab.
Chocolate Dipped Strawberries
Peanut Butter Cookies
Peanut Butter Cookies
After all of these delicious seafood meals and all, we had to make something, well ………. more subtle. Like some Robin’s Vegetable Soup. But this is not your standard peas, corn, tomato, etc soup. Try some leek, celery, turmeric, etc soup. It is delicious!!
Robin’s Vegetable Soup
So there it is – Our Valentines Day (Week) in the kitchen. Nothin’ says lovin’ like something from the kitchen! Cheers and enjoy the recipes.
Richard’s and Clearwater Canyon Winery Dinner
30 Friday Nov 2018
Posted in 5-Stars, Acme Bake Shop Breads, Appetizers, Boise Area Food Adventures, Boise Restaurants, Brunch at Richard's, Buy Idaho, Cheese, Chef Richard Langston, Chocolate, Classic Cuisines, Clearwater Canyon Cellars, Cooking Styles, Dessert, Dinner At Richard's, Dinner With The Winemaker, Greens, Idaho Lamb, Idaho Polenta Floriani, Idaho Vegetables, Idaho Wild Game, Idaho Wine, Inn At 500 Capitol, Lamb, Local Markets, Photos By: Bob Young, Potatoes, Restaurants, Restaurants To Try, Richard's, Salmon, Seafood, Sourdough Bread, Special Dinners, What's For Dinner?
Tags
naverin, ora king salmon, oyster aiolo, quail, taleggio, tuile
Richard’s interior
A wonderful event at Richard’s in Boise, an “…Inventive European bistro dishes & regional fine wines served in an elegant, romantic atmosphere. 500 S Capitol Blvd, Boise, ID 83702. 208) 472-1463”
The dinner was wonderfully paired with wines from Clearwater Canyon Cellars, 3143 10th St, Lewiston, ID 83501. 208.816.4679. Tasting Room Hours: Friday & Saturday, 12pm – 5pm & by appointment. Left-Click any of these photos to see them enlarged.
The Menu
Chef Richard Langston, Richard’s
Coco Umiker, Winemaker
House-Cured Ora King Salmon
Oyster Aioli
Toast
Greens
2017 Lochsa Chardonnay
Oyster Aioli
Toast
Greens
2017 Lochsa Chardonnay
Buttermilk Marinated Fried Quail
Crispy Potato Pancake
Organic Oregon Cranberry Sauce
2016 Heritage Series Mary Bonita
Crispy Potato Pancake
Organic Oregon Cranberry Sauce
2016 Heritage Series Mary Bonita
Delicata Squashed Stuffed with Risotto, Pecans and Imported Taleggio
2016 Coco’s Reserve Blend No. 5
2016 Coco’s Reserve Blend No. 5
Naverin of Lamb with Winter Vegetables
2016 Louis Delsol Cabernet Sauvignon
2016 Louis Delsol Cabernet Sauvignon
Chocolate Mousse
Almond Lace Tuile
Emmett Cherry Sauce
2016 Renaissance Red
Almond Lace Tuile
Emmett Cherry Sauce
2016 Renaissance Red
Interesting Meals To Contemplate
27 Friday Oct 2017
Posted in Acme Bake Shop, Asian - Spices, Asian - Sushi Joy, Asian Stir Fry, Atlantic Salmon, Avocado, Bacon, Bagel, Beets, Boise Food Adventures, Breakfast At The Captains Shack, Buy Idaho, Captain's Shack, Carrots, Cheese, Chicken, Cooking Styles, Cream Sauces, Creamed Spinach, Curry, Eggs, Eggs Fried, Fruit, Greens, heirloom beets, Heirloom Carrots, Heirloom Tomatoes, Herbs and Spices, Housemade Pasta, Housemade Sauerkraut, Idaho Bacon, Idaho Eggs, Idaho Greens, Idaho Sturgeon, Idaho Vegetables, Local Farmers Markets, Lox, Lunch For Robin, Mushrooms, Pasta, Photos By: Bob Young, What's For Dinner?
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So much fun in the past month or two. Fun in the kitchen. No particular recipe, just a game of “Chopped”. We have these items, now make something edible. Mostly I did.
Hopefully I found something from breakfast, lunch and dinner. To see any of these photos enlarged, Left-Click them. Lets start with Breakfast. I do hope this stimulates you to prepare something different. Good luck! Most of these ingredients, are available at the Boise Farmers Market at 10th and Grove.
Poached Eggs on a Potato Raft
Fresh Fruit
Bacon
Acme Bakeshop Toasted Sourdough
Fresh Fruit
Bacon
Acme Bakeshop Toasted Sourdough
Alia’s Manhattan Morning
Fresh Everything Bagel
Cream Cheese
Tomato
Capers
Onion
Lettuce
Lox
Fresh Everything Bagel
Cream Cheese
Tomato
Capers
Onion
Lettuce
Lox
Strawberry Waffle
Bagel
Salmon
Spinach
Fried Egg
Pico de Gallo
Salmon
Spinach
Fried Egg
Pico de Gallo
Biscuits and Gravy
Poached Egg
Fresh Honeydew
Poached Egg
Fresh Honeydew
How about some lunch?
Curry Chicken Salad Sandwich on Ciabatta
Avocado
Heirloom Tomato
Avocado
Heirloom Tomato
Huevos con Salsa
Tomato
Avocado
Tomato
Avocado
Deconstructed BLT
And now, Dinner!
Salmon Yakitori
Jasmine Rice
Spinach Salad
Yellow Beets
Heirloom Tomato
White Carrot Threads
Jasmine Rice
Spinach Salad
Yellow Beets
Heirloom Tomato
White Carrot Threads
Note: Yakitori is mostly a form of skewered chicken. But if you take the sauce, called “… tare, a special sauce consisting of mirin, sake, Japanese soy sauce (Shoyu. Prefered dark but white is also fine), and sugar …” and add it to something like this salmon, you get something completely different and good. No need to skewer the salmon, just marinate it for about 30 minutes and then slowly cook it on top of the stove or bake it in the oven. I do like this sauce and usually have some on hand. Easy to make.
Scallops
Fig Jam Marinated Shrimp
Celeriac Thread Salad
Celeriac, also called turnip-rooted celery, celery root or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots.
Fig Jam Marinated Shrimp
Celeriac Thread Salad
Celeriac, also called turnip-rooted celery, celery root or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots.
Lobster Ravioli
Fresh Green Salad
with
Heirloom Tomatoes and Rose Turnip Threads
Fresh Green Salad
with
Heirloom Tomatoes and Rose Turnip Threads
Braised Sturgeon
mushroom sauce
Heirloom Carrot Thread Salad
Creamed Spinach
mushroom sauce
Heirloom Carrot Thread Salad
Creamed Spinach
From Sushi Joy in Boise
Playboy Sushi Roll
House Salad
Playboy Sushi Roll
House Salad
Captains’s Shack Housemade Pasta with Prosciutto
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.
Boise Farmers Market – Dee’s Rum Kãx
16 Saturday Sep 2017
Posted in Asian Food, Boise Adventures, Boise Area Food Adventures, Boise Farmers Market, Cakes, Chef Jake Sandberg, Chicken, Dee's Rum Kãx, Greens, heirloom vegetables, Idaho Chefs, Idaho Greens, Idaho Vegetables, Local Farmers Markets, Local Harvests, Local Markets, Photos By: Bob Young, What's For Dinner?
Tags
And such a great morning it was. 50 degrees F and light winds. Snow in the mountains; None in the valley!
Six weeks and the market moves indoors to the Fulton Street building. But for now – Rum Cake from Dee’s Rum Kãx! And delicious it is! And some really great fruit – Israeli Melon from Rice Family Farms and some fresh Salad Greens from Ohana No-Till Farm. From Chef Jake Sandberg and Crispeats, an awesome Asian Salad. Here is some information about Dee’s Rum Kãx.
Business card. I did not find an email or web address.
Rice Krispie Bars and Rum Cake
The Rum Cake I bought. Delicious and moist!
Left-Click any of these photos to see them enlarged.
Meals for Robin
02 Tuesday Aug 2016
Posted in 5-Stars, Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Red Wheat, Acme Bake Shop Sourdough, Alaskan Salmon, Appetizers, Asian Food, Asparagus, Avocado, Bacon, Basil, Beets, BFM, Boise Farmers Market, Braising, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Carrots, Cheese, Chicken, Comfort Food, Cream Sauces, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Omelets, Eggs Over Easy, Eggs Sunnyside Up, Greens, Housemade Sauces, Housemade Soup, Idaho Bacon, Idaho Chicken, Idaho Dairy, Idaho Eggs, Idaho Grains, Idaho Polenta Floriani, Idaho Vegetables, Local Markets, Lunch For Robin, Omelet, Photos By: Bob Young, What's For Dinner?
Love the beaming smile she has in this photo! After she got home from the hospital, I had to change the meal plans, somewhat. Watch the sugars, not totally eliminate them. Keep the carbs to 60 or so a day, which is not hard to do. Keep the calorie count to a max of 2000 per day. That’s harder, but not impossible. Here are some of the dishes I came up with. Enjoy! All made from scratch with mostly local products from the Boise Farmers Market – eggs, sausage, Acme Bake Shop Breads, Fruit, Salsa, Pico de Gallo. We’ll start with breakfast.
2-Egg Cheese Omelet with Pico de Gallo
Bacon
Acme Whole Wheat Toast
Fresh Canteloupe
Bacon
Acme Whole Wheat Toast
Fresh Canteloupe
Sausage Gravy on Acme Sourdough Toast
Over-Easy Eggs
Over-Easy Eggs
Strawberry Waffles with Strawberry Sour Cream Topping
Sunnyside Up Egg
Sunnyside Up Egg
Idaho Polenta
Acme Bake Shop Toasted Whole Wheat
BFM Fresh Strawberries
Pico de Gallo
Soft Scrambled Eggs
Acme Bake Shop Toasted Whole Wheat
BFM Fresh Strawberries
Pico de Gallo
Soft Scrambled Eggs
Lunch and “Tea Time”
Grilled Spam and Cheese on Acme Sourdough Toast
Housemade Cream of Tomato Soup with Basil
Housemade Cream of Tomato Soup with Basil
Bacon Wrapped Avocado
Oven Fried Chicken
Oven Fried Chicken
Salsa
Sour Cream
Canteloupe Cubes
Blue Corn Chips
Corn Chips
Sour Cream
Canteloupe Cubes
Blue Corn Chips
Corn Chips
Dinner
Braised Sea Scallops in Garlic Butter
Zucchini and Baby Turnip with Rainbow Chard Medley
Braised Salmon and Halibut in a Tarragon Cream Sauce
Zucchini and Baby Turnip with Rainbow Chard Medley
Braised Salmon and Halibut in a Tarragon Cream Sauce
Fresh Tamale with Pico de Gallo and Shaved Red Onion
Cauliflower with Cheese Sauce
Baby Beets and Cauliflower in Brown Butter Sauce
Cauliflower with Cheese Sauce
Baby Beets and Cauliflower in Brown Butter Sauce
Steamed Asparagus
Braised Halibut with Tarragon Cream Sauce
Braised Halibut with Tarragon Cream Sauce
Braised Sea Scallops on Jasamine Rice
Steamed Baby Carrots and Turnips
Steamed Baby Carrots and Turnips
Salmon Scewers
Asian Salad
Idaho Polenta
Asian Salad
Idaho Polenta
Greatly Improved Sausage Gravy
24 Sunday Jul 2016
Posted in Acme Bake Shop Sourdough, Bistro - Parma Ridge Winery, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Sauces, Comfort Food, Cream Sauces, Desert Mountain Farms, Eggs, Eggs Over Easy, Eggs Sunnyside Up, Food Prep, Greens, Housemade Gravy, Housemade Sauces, Idaho Chefs, Idaho Eggs, Meadowlark Farms, Parma Ridge Winery Bistro, Photos By: Bob Young, Recipe By: Bob Young, What's For Dinner?
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A couple of weeks ago I was talking to Chef Storm Hodge of Parma Ridge Winery Restaurant about sausage gravy. He makes an awesome biscuits and gravy that are rightly called Best Ever Biscuits and Gravy with a Fried Egg served Sundays for brunch at the winery. And they are that good. I spent many years in south central Tennessee where biscuits and sausage gravy are a mainstay – especially with fresh poke greens. But Chef Storm’s sausage gravy is far superior! Yes it is! Thank you Chef for your suggestion.
Acme Bake Shop Toasted Sourdough
with
Improved Sausage Gravy
Over Easy Eggs
with
Improved Sausage Gravy
Over Easy Eggs
Up to now, I always made my sausage gravy, or any gravy for the matter, using a roux of butter and flour. That probably has come to an end. Here is the recipe for the above pictured Toasted Sourdough and Sausage Gravy. (I didn’t have any biscuits – I could have made some – so I used the sourdough. Thanks Acme Bake Shop!)
Sausage Gravy
Ingredients:
1/4 lbs Country Sausage
2 c whole Milk
1/2 c Heavy Cream
1 t fresh grated Nutmeg
Sea Salt and fresh ground Tellicherry Pepper to taste
Thickening Slurry – 1 T Cornstarch + 2 T Water. Mix to make a slurryDirections:
Crumble the sausage and brown over med-high heat. Set aside reserving 1 T liquid.Make the thickening slurry.
Place the milk, cream, nutmeg, salt and pepper in a sauce pan. Heat to a simmering boil. Do not scorch! Add browned sausage and 1 T of sausage liquid. Stir to combine. Stiring, add the thickening slurry. Stir gently, but constantly, until thickened to your liking.
Taste for seasoning and adjust as necessary. Remove from heat, but keep warm.
Serve with biscuits and an egg.
