The Birds and The Bees

     Some news from over here at 6024 Chicken Lane:  As we head into fall, I am pleased to say that all the nurturing and care have finally paid off, and the girls have started to lay eggs!!!   The whole process has been a bit herky-jerky.
     To start, they sure took their sweet time.  Brandis and I have been searching high and low, wondering if they were accidentally laying out in the bamboo, or in some other spot.  To complicate matters, the Welsummers and the Easter Eggers (namely 4 out of the 5 new girls) are rather avid flyers, and fly up onto Brandis' roof almost daily, and go on walkabout daily as well.

From left to right:  Patty, Dottie, Peanut and Hazel

     So who knows?  Maybe they were doing their laying while on walkabout, being too dim to think of returning to the coop where a nice nesting box, nay 2 nesting boxes, lay waiting for their pleasure.  We started looking in the more expanded garden. 

     But it didn't make sense.  The rains had started, and the earth was pretty damp, not exactly good nesting areas to be found.  And then, voila!  A brown egg, in the coop, even if it wasn't in the box.  And then another, accidentally on the ground on the other side of the fence!  It has been a bit of a challenge to determine, but we are pretty sure that both Hazel and Dottie are laying, and at least Patty but probably also Peanut.  The goofy thing there is that the eggs of Patty and Peanut should be a bit different looking, and thus far the Easter Egger color seems identical.  And Calamity Jane, being 2 weeks younger, has not yet done the deed.  We have found them in both coops, in varying locales, so there is yet to be a steady habit.  But eggs we do have.  

     

   
     Not a moment too soon, as well.  I am ruined for life, and hope to never have to buy store bought eggs again, and just as these girls are starting in, the older ladies are all starting to molt.  This is a yearly event, and coincides with a complete hiatus from laying eggs.  So nothing happening there.  Indeed, only Juliet doesn't look silly in some way, and Emma is downright pathetic!

      On another front, I went to visit my friend Tim today, and see his bee hive.  This is another topic of urban homesteading that has interested me for a long time.  I haven't had the courage to dive in completely, but Tim has, and is in his 3rd year.  His bees produce quite the honey haul, and the whole process is fascinating.  I would need to educate myself quite a bit to undertake this project, and the logistics of building another item this winter is definitely out.  But then again, one never knows.....
I am sure there are more than a few of my friends who are wondering if I have gone off into a whole new realm of insanity here, but who cares?  It makes me happy.
     In the interim, the bigger question is whether to try harder to contain the flying chickens, who, while rather entertaining in their traveling habits, would be easier to track if they were not so adventurous.  For that matter, is it even possible?   We shall see.

 Something about mites, and hops

     Coming soon, I am working on multiple canning projects, and starting to bake:  pumpkin bread with chocolate chips today (needs tweaking), and a foray into gluten free items (a work in progress).

Quick Before I Forget

     I just whipped an amazing dinner tonight.  It was partially inspired by the season:  the chanterelles are in the store, and I adore chanterelles.  There is also the pressure from the refrigerator, namely in the form of a huge bag of spinach from the CSA.   Gotta move the veggies.
     It's been a bit of a cooking madhouse around here:  I harvested the rest of the tomatoes on the vine, and, as they are green, they were destined for the canning pot.  That is another story, but suffice it so say that I spent the last 2 evenings cranking out double recipes of green tomato chow chow.  I feel confident that I have gotten THAT out of my system now.  To the tune of 18 pints, I should hope so.  I will be using them to barter with my friend Bess for other canned items.  As she donated some of the tomatoes used in this extravaganza, that seems rational.
      But when the canning was done, I needed to eat!  This meal would be rejected by my veggie phobic daughter.  However, I believe my sister would find it ideal:  there are no onions, for one.  The ingredients are nearly all part of her Alaskan hunting/gathering accessible roster.  Karen tells me of her forays into the woods for chanterelles, which generates more than a fair amount of jealousy, I admit.  I found myself channelling her while I made this, thinking she would also enjoy this recipe.
     So quick!  Before I forget how I threw it together, here it is.  I started off with the memory of a recipe from Fine Cooking, where there is a mushroom sauce with white fish, but I switched things out a bit, and added some more.  Basically, this is a mushroom saute that doubles as the steaming base for halibut, and is served over a bed of spinach.  The sauce then also infuses the spinach, doing double duty for the fish and the spinach.  It's a fairly simple recipe, but the fish and mushrooms lend an air of elegance to it all.  This dish is fancy enough for company, or for one post-canning person.

Halibut and Chanterelles with Spinach

(I will gladly solicit bids for a better title)

Serves 2-3

1 1/4 lb halibut, cut into 2-3 pieces

Salt and pepper

3T butter

3 c chanterelles, wiped clean, trimmed and cut into large pieces

1 T minced garlic

1/2 c white wine or vermouth

3T heavy cream

1 lb spinach

3T minced parsley

Pat the halibut dry, sprinkle with salt and pepper, set aside.  

Melt butter in a saute pan just large enough to accomodate the halibut.  Add the mushrooms, a pinch of salt, and saute 5 min, until tender.  Add the garlic and wine, bring to a boil, reduce heat, and simmer 1 min.  Add the halibut, scoop the mushrooms and sauce over the fish, then cover the pan, bring to a simmer and reduce.  Watch carefully, so as not to overcook the fish.  It will take about 5 min.  

Meanwhile, rinse and coarsely chop the spinach, and then steam in a pot with 2-3T water until just wilted (about 3-5 min).  Drain any extra moisture (or remove with tongs). 

When the fish is done, pour the cream over the top, and sprinkle with parsley.  Serve the fish and mushrooms plus sauce over the spinach and enjoy!

Better the Second Time Around

     I had an odd but pleasant discovery today.  I was faced with leftovers from the other day, and the reincarnation of these leftovers actually ended up being better, to my taste anyway, than the original item!  A happy event, I would say.  Even Bryce ate it.  Gasp, choke!
     The original item, beef empanadas, were made for my friend Darren's birthday party.  There, I presented them, still warm from the oven, with a lovely Aji sauce on the side.  Make no mistake, all was eaten.  These were tasty and enjoyed by adults and youth alike.  Rich and savory, with a mild spicy kick, especially with the addition of the sauce, I would qualify them as a success.  My only complaint?  I found the process of making them to be a bit labor intensive.  The irony to this was that the recipe came from Cooks Illustrated, and was billed, in their intro, as something streamlined for weeknight cooking.  Ha!
     You make a dough, which then chills.  You make the meat filling, which includes chopping, sauteing, boiling eggs and chipping olives off of their pits.  You let it all cool off.  Then roll out, assemble and bake said empanadas.  Weeknight cooking indeed.  I would qualify these as an item to bring to a party, when you are not obligated for the remainder of the dishes, and can clean up later.  I would also mention the benefit to having more than one person available for the assembly sections, to speed things up.   Weeknight cooking indeed.
     It doesn't help that I actually made a double recipe, in anticipation of needing a fair number of the little pies.  And then, in the making of the double recipe, I found myself with almost all of the second recipe of the meat filling left over.  Ah well.  It all turned out fine in the end.
     Today, to use up said leftovers, I made a bastardized rendition of shepherd's pie.  Bastardized, as the meat filling was beef, not lamb, and essentially spiced in a Latin style.  I added veggies to the mix, because I can't not do that.
     And the result was better than the originals.  So.  I will give recipes for all items here, but suffice it to say, I was so focussed on getting the empanadas baked and out the door, I failed to photograph them, so you will have to use your imagination:  half moon pies is what you should conjure up here.

Beef Empanadas

adapted from Cooks Illustrated
makes 12

Dough: 

3 c flour

1 c masa harina

1T sugar

1 1/2 t salt

1 1/2 sticks cold butter, cut in small pieces

1/2 c cold tequila or vodka

1/2 c cold water

Put the flour, masa, sugar and salt into a food processor, pulse to combine.  Add the butter, pulse several times to get a coarse flour texture.  Turn the mixture out into a bowl, add the tequila and water, mix with your hands to combine.   When you have a ball, cut it in half, and then each half into 6 pieces.  Roll lightly into balls, cover and chill 45 min.

Meat mixture:
1 slice white sandwich bread
2T + 1/2 chicken broth

1 lb ground beef

2 c finely chopped onions
1 T olive oil
3 cloves garlic, pressed or minced
1 t cumin
pinch cayenne
1/4 t cinnamon
1/2 c cilantro, chopped
1/4 c green olives, chopped
2 hard boiled eggs, chopped
1/3 c raisins, coarsely chopped
2 t cider vinegar

Pulse bread and 2 T broth in food processor until combined, add meat, pulse to combine.  Saute onions in oil in a large skillet, until translucent, add beef and brown.  Add garlic, cumin, cayenne and cinnamon, saute x 1 min, then add remainder of chicken broth, increase heat and simmer until meat is moist but not wet.  Put into another bowl to cool x 10 min, then add remaining ingredients.  Allow to cool completely.

Assemble:  Roll the dough balls out to approx 6" circles, set aside, but work quickly.  Otherwise cover with plastic wrap.  Place 1/4-1/3 c meat mixture in the center of each round, wet the edges of the rounds with water, then fold over.  Cut uneven portions of the dough (pizza cutter works great here), and press the dough with a fork to seal.  When all are assembled, brush lightly with olive oil.

While assembling:  Preheat the oven to 425F.  Have racks at high and low positions.  Put 2 baking sheets into the oven while heating.  When hot, drizzle 2 T olive oil into the pans and put back into the oven.  When the pastries are ready, quickly put 6 on each, and bake x 30 min.  Rotate top to bottom and front to back at the half way point.  Cool on a rack.

See what I mean?  Labor intensive.  But very good.  Now here is the Aji sauce.  I found a recipe for this on Epicurious, but have seriously monkeyed with it.  This would be good with steaks and other meats, as it is similar to a Chimicurri sauce.

Aji Sauce

heavily adapted from Epicurious

makes 1-1/2 c

4 Jalapeno peppers, seeded and coarsely chopped

1/2 green pepper, seeded and coarsely chopped

1/4-1/2 c coarsely chopped green onion

1/3 c coarsely chopped sweet onion

1/2 c cilantro

2T champagne vinegar

1/2 t kosher salt

Puree everything in a food processor until smooth, taste and correct seasonings.  Should be bright and mildly spicy (say 1-2 stars). 

And now, the new and improved beef option.  You see, the beef, itself, was not too miserable, in the labor department.  It was the whole package.  But this is as much a factor of any item that gets wrapped in pastry, I suppose.  So quit harping already, right?

The beef I used had all the basic filling parts of the recipe, but I omitted the eggs and raisins.  I kept the olives.  If I were to make the shepherd's pie with this beef option, I would probably omit the whole bit with the bread as well.  Not necessary for this.  So that would leave the onions, beef and spices, finished with olives and some vinegar.

Shepherd's Pie, My Way

serves 4

Meat filling from Beef Empanadas, with adaptations as noted above

8 pearl onions, halved

1 carrot, chopped 1/2" pieces

1 celery stalk, chopped 1/2" pieces

1 c. butternut squash, chopped into 1/2" pieces

1 T olive oil

2-3 c potatoes, peeled and cut into large chunks

1T butter

salt to taste

1/4+ milk

Boil the potatoes in salted water until tender, drain, add butter, milk and salt and mash until smooth.  Set aside. 

Saute veggies, add 2-3T water, cover and steam until tender.  

Assemble:  Place meat mixture in a casserole to fit, cover with veggies.  Cover with mashed potatoes and smooth. 

Broil until potatoes are lightly browned.   It occurs to me that the Aji sauce might go well with this....

Surreal Real Food, and the 2-for-1 special

     Interesting day today.  There is lots of weather, and a little empty nest syndrome, since school started yesterday.  Bryce is taking the bus across town for high school now, and I find myself excited for her.  Almost wish I were taking the bus too (but not quite).  The science teacher set off the fire alarm in class yesterday!
     Anyway, I have several mini-topics here, and they all fit together, sort of.  I made an excellent salad for lunch today, a bit of an impromptu event, but so beautiful, I wanted to include it and talk about tools.
     My mother was always a bit of a kitchen minimalist.  Why buy a new tool when you could make do with a more general item, like a knife, to a similar effect?  While I do agree, to a point, that an excess of gadgetry in the kitchen is silly, I do like a certain set of items that not only make life simpler and easier, but also more fun.
     A case in point is the mandoline.  I got my first from Katie's mother, who had this Japanese mandoline which, while semi-functional, also left me in fear for my digits.  Ah but the slices!   And then when I discovered the julienne function!  Oh, I had to acquire a better version.  Here comes the shameless promotion.  I now own an Oxo mandoline, and my kitchen world is one tiny bit more cluttered, but also more complete.  This item has rarely gotten to it's storage place this summer, it has been used so much.  Oxo has put in some excellent design features that reduce digit damage and enhance functionality.  All the attachments  (except one) are contained on the unit, so the storage is easy.  Love this gadget.
     And look what I have achieved!  This salad is surreal.  The carrot and beet are from the garden, and nearly electric in color.  That's a Chiogga beet, and julienned is a great way to display it's neon shades.  I have taken to eating beets raw this summer, and I highly recommend it.   I just peel and julienne, which saves all that time and cooking.   They are crunchy and sweet, and have a gentle earthy flavor.
This salad does not require a recipe, what you see is what you get:  lettuce, carrots and beets, toasted sunflower and pepitas, goat cheese and an orange vinaigrette (Thanks to Trader Joe's Orange Muscat vinegar, that, too, is easy).   Could I do this with a knife.  I guess.  But not as quickly, nor as beautifully, or uniformly.  I maintain that this is a case of better living through gadgetry.
     

     The other item IS a recipe, however.  I accompanied this electric salad with a leftover from the other night.  The inspiration comes from both the abundant zucchini supplies this time of year and a recipe that my friend Mark sent my way for a zucchini casserole.  

     I am not certain of the source of his recipe, but no matter, as I didn't use it.  That recipe called for bulgur, tomato paste and just didn't sound like what I wanted.  I was envisioning more of a riff on a corn pudding:  vegetal, but also cheesy and eggy, a little puffed.  (I confess, I was partly looking for a way to conceal a pile of zucchini in a 'don't-ask-what's-in-it' dish for dinner.)  I couldn't really find what I wanted, but managed to cobble together a pretty good version, amenable to all sorts of variations.  

     At it's base is a sauté of onion and shredded zucchini, which is then mixed with eggs, milk and cheese, and baked until golden and lovely.  I failed to photograph this, but it was an excellent side dish, with plenty of flavor.  I can envision adding corn, or herbs, or tomatoes, chili peppers, an so on.  

Zucchini Casserole

serves 4

1/2 c finely chopped onion

4 c shredded zucchini (or summer squash, or equivalent of other shredded or finely chopped veggies)

2 T butter

1/4-1/2 tsp salt

4 eggs

3T flour

1/2 c cottage cheese (I used low fat)  

1/4 c grated parmesan cheese

1/4 c crumbled Jalapeno queso fresco (optional, or use something similar)

1/2 c milk

1/4 tsp pepper

Saute onion and zucchini in butter until moisture is evaporated and zucchini is cooked down, about 10 min.  Season to taste with salt.  Allow to cool slightly.  

Meanwhile beat eggs in a bowl, sprinkle flour and whisk/beat until incorporated.  Add cheeses and milk, pepper.  

When veggies are cooled, dump into an lightly oiled casserole or gratin dish, and pour egg mixture on top.  Stir to mix, then bake 30 min at 350F, until puffed and golden.  

Vaca Frita Our Way

     So, we are under pressure now.  The beef supply from our lovely locavore source is dwindling down, and we do the only rational thing:  Order more!  Except now we have desire and understanding motivating us, and decide that we should do it the the 'American' way.  Why have some if you can have more?
     Actually, it was a very democratic process, involving consensus, multiple solicitations of opinions (some of which I waited for, some I merrily assumed the answer to, ahem), information gathering and enfolding of more folks into the flock.  Very Seattle Process and we almost sang kumbaya at the end.  There is a whole beef coming this time, in a couple months, and the clock has begun to tick.
     You see, I still do have some beef in my freezer.  So it is time for it to go.  That's where Cook's Illustrated came to the rescue, with their most recent issue, and a recipe for Cuban Shredded Beef.  Think pulled pork, but with beef.  The flavorings are more Cuban (duh) and less south of the Mason-Dixon Line.  But conceptually that is where we are going here.
     Not willing to make a mess of this for myself, I do the other only rational thing:  bamboozle others to join me on this quest.  To wit:  my friends Jo and Mark offered themselves up, and a meal was in the making.  They even graciously offered up their kitchen!  Or, at least they were too polite to object.
     We started with a chuck roast, and braised it nearly 2 hours, thereafter, it was pounded flat, sautéed with onions, garlic and other seasonings.  Then we did a bastardization of a taco bar goes to Cuba:  black beans, avocado, queso fresco from the farmer's market, lovely tomatoes, salsa, peppers and cilantro.  All of it was excellent.
     Our only complaint?  Even though I find CI to be exceptionally well tested and properly seasoned, the beef was too salty.  Oh, and not enough cumin for my taste.  It worked out well with the other ingredients, as they balanced things out well enough.  But I will provide our adapted version below, to avoid future complications.

 Plate of accoutrements

Pounded Beef

 Bear with me here folks, I know it doesn't look like much but it translates well with the other food

Vaca Frita, a la Mark and Birgit

adapted from Cook's Illustrated Cuban Shredded Beef

serves 4-6

2lbs beef chuck, fat trimmed and cut into 1 1/2" cubes

1/2 tsp salt

3 garlic cloves, minced

1 tsp vegetable oil

1/2 tsp ground cumin

2T orange juice (maybe more)

1 1/2 tsp grated lime zest, plust 1 T juice, plus lime wedges for serving

1 onion, halved and thinly sliced

2T dry sherry

1.  Bring beef, 2c. water and salt to a boil in a dutch oven or other sturdy pot, reduce to low, cover and gently simmer 1hr 45min, checking occasionally to make sure the bottom third of the beef is submerged. 

2.  Combine garlic, oil and cumin a bowl, set aside.  Combine orange and lime zest and juice in another bowl, set aside.  

3.  When beef is tender, remove lid, increase heat and simmer until the water is evaporated, 3-8 min.  Remove beef to a rimmed baking sheet, (reserve fat from skillet) pound flat into 1/8" pieces, with skillet or meat pounder.  

4.  Heat oil in pan, add onion and sauté until golden, add sherry, 1/4c. water to deglaze and cook until it evaporates.  Transfer to a bowl, set aside.  Add reserved fat, beef and cook until golden brown and crusty (we had trouble with this, but it was still good).  Push beef to the sides, add garlic to the center and cook, then add juice mixture and onion and toss to combine.  

5.  Serve with a Cuban taco bar of black beans, tortillas, queso fresco, avocados, tomatoes, peppers and cilantro.  Enjoy!

First you take some courage....

     That's right, first you take some courage.  Well, a little anyway.  We all know what it's like.  If your mother cooked something, you kinda know what it should (or, in the case of Swiss Steak, bleah! shouldn't) taste like.  And you are often able to take up the item as an adult cook.  So the things you mother never cooked, a little like uncharted territories.
     This is a bit of an exaggeration, as my mother is not fond of Brussels sprouts, winter squash, artichokes, lamb, and likely a host of other things that I cannot bring to mind.  Which is not to say that she is not an accomplished and varied cook, because she is.  But I had to figure those items out on my own, and find them to be delicious.
     So, recall the beef.  There are quite a few cuts that have been a mild challenge:  the stew meat was the first, and I had an excellent run with that.  So the next hoop has been the ribs.  These are short ribs, I was told.  But I have never cooked ribs, pork, beef or otherwise.  Braised, baked, grilled, not on my repertoire.  I always got overwhelmed by the multi step process:  bake, then grill, or marinate then grill. I never had the planning for the long marinade, and just shied away from them.
     But there they sat in my freezer, and finally it was time.  I actually pulled them out 3 days ago, and had multiple excuses for why I didn't cook them up, but really, it was that I still wasn't quite sure how to make them.  And then my friend Mark came over, and he had just made his, too.  But he confessed that he grilled them too hot, and they were tough.  Okay, game on.
      Mark, this one is for you:  I found a recipe in Steven Raichlen's book, The Barbecue! Bible.  However, that recipe called for, yes more planning ahead, and a few ingredients I don't have.  So modifications abound, perhaps not even the same recipe in the end, but close enough.  I will print my amended version, which, while delicious (Bryce and I were fighting for the meat, and I did give some to Brandis and Robb as well), probably could have used another 1/2 hour on the grill to be even more tender.  Ah well.

Birgit's Take on Steven Raichlen's Dinosaur Ribs

2 lbs beef short ribs

Salt and pepper

Basting mixture/sauce:

2/3c hoisin sauce

1/4 c. sake (he says you can use rice wine or dry sherry)

2 T honey

3 cloves garlic, minced

1-2 t ginger (he called for fresh, but oh, well, not today)

Stir together the sauce, reserve some for serving.  

Salt and pepper the ribs, then go prep the grill:  I have a charcoal grill, so I used a whole chimney full of coals, and when there was white ash on most of them, I divided them into to piles on each edge, plunked a modified drip pan made of aluminum foil in the middle, added a couple extra coals to the pile and heated up my grill.  If you use a gas grill, there must be a way to set up an indirect heat with a drip pan in the middle, but I couldn't advise.  

After the grill is heated, you oil it, then place the ribs in the center over the drip pan and cover the grill.  Resist the urge to check on them for about 30 min, then turn them over.  Cover and resist resist resist.  After another 30 min, turn again.  If you are pressed for time, like me, start basting, otherwise, resist for up to another 30 min.  At the last 30 min, start basting with the sauce when you flip, and start flipping every 5-10 min.  

The ribs are done when the meat is very tender, and it has shrunk back from the ends of the bones. 

I used the heat of the coals to grill some zucchini, which had a little salt, oil and balsamic on them.  And served it all with sliced tomatoes.  Gotta say, even without pre-planning, all the ingredients, and much of a clue for what I was doing here, they turned out excellent.  Let's give the credit to Steven Raichlen, shall we?  And a little bit of courage.  

   

Not for the Faint at Heart

      Well, well, well.  Alot going on here at 6024 Chicken Lane, and this summer in general, I might add.    What with the kid being in Alaska and all, I had ample opportunity to embark on a few more coop projects, like building that base screening and door.  Brilliant, we thought.  The girls could get up and cluck about without requiring any interference from a human for an hour or so.  What could possibly go wrong?
       Quite a bit, as it turns out.  No predators to speak of, which is encouraging.  But those of you who are diligent readers might recall the possibility that we had, ahem, a few roosters in the hen house.  Let us say that they began to display more of their rooster tendencies around this time.  That would include crowing.  It started as some benign croaking from Yaki and Soba.  But their attention to practice and time itself turned a little croaking into bona fide crowing.  The day it started at 5:30 AM was when it became clear that action was necessary.
      It wasn't just audible to Brandis, Robb and me.  The neighbors all the way down the street could here these pipes a-piping.  I was afraid of getting hate mail after a while.  And I had to increase from 1 to 2 and finally 3 pillows to block out the racket.  You see, when one would crow, the other would feel compelled to chime in.  It was a veritable rooster chorus out there.  At 10AM it's one thing, at 5:30 it's another.  Oh, then Jean-Claude, the artist formerly known as Scarlet started in, too.
      Our thinking is that if we have ONE boy, it might work.  Besides, Jean-Claude is gorgeous.  A Black Copper Maran, he has almost gaudy feathers, in these luscious black, teal and amber shades.   So Yaki and Soba would go.
      We embarked on this for several reasons.  We both want to benefit from the food portion of the deal.  Or broth at least.  Also, we believe that we can't just find a 'good home' for the boys.  WE are a good home.  So we need to own the whole process of being a chicken owner.   That would mean raising, maintaining and also finding a final resting place for our birds.
      So I cleaned out my sink, and washed my counters.  Heated some water.  We took some final photos.   We consulted our chicken book.  Robb sharpened his knives.

 Yaki having his final good morning

     We wound string around his legs, grasped him firmly, tipped him upside down and Robb cut his throat.  That was the hardest part.  Then we had to bleed, dip in hot water and pluck pluck pluck.  Then I got to hone my evisceration skills, as well as off with the head and feet.  

 Yaki and Soba's last dance

 Last view before the big chill

      So what's the craziest part of all of this?  I swear I never noticed before, but Brandis said she was starting to wonder.  The next morning, there were 2 birds crowing again!!!!  Turns out Jean-Claude has ANOTHER brother.  Unbelievable as it might be, Robert is the artist formerly known as Ruby, soon to also experience the big chill.  There were 4 boys among our 7 chicks from Oregon.  We will be down to our 4 brown birds (Hazel, Dottie, Patty and Peanut), Calamity Jane and Jean-Claude. 

      Well, for now.  I am already planning for our babies for next year.  We will be experts by then.  And besides, we haven't gotten to the egg-laying phase yet.  What could possibly happen next?