Why Martini Glasses are Small

I just figured out why martini glasses are so small. Ah, moderation!

Vegetarian Thai Sweet Potato Stew

Yo PassYouBy:

Check this out:

Win $1000 in Sweet Potato Recipe Contest

Without further ado:

Vegetarian Thai Thai Sweet Potato Stew
by IcedLatte

Notes:

• Oodles of veges which my kids slurp down without complaint. Add the pineapple and ramp up the healthiness.
• Easy to make ahead in slow cooker: just add everything up to the garnish and let 'er rip for 4-5 hours. While still hot add frozen peas and corn and stir.
• Easy to make after work, particularly if the chopping of veges is done ahead of time, although I find chopping outrageously cathartic after work. The cooking time is a great time to read books to the kids whilst sipping a glass of decompression wine.
• I usually serve this over rice, either brown or white, depending on what I have around.
• It makes a mountain of food, great for leftover lunches later, or for sharing with friends and family.
• Makes a great meal for company, especially with a lovely array of garnishes.

2 tablespoons canola or vegetable oil
1-2 teaspoons (or more to taste) Thai red curry paste
1 tablespoon grated fresh ginger (on rasp grater)
1 medium onion, cut in half and sliced thinly in moons
3/4 cup vegetable broth or water
1 red pepper, sliced thin
1 large sweet potato, peeled and cup into half rounds, diced, or whatever your mood
1 russet potato, peeled and sliced into half rounds or diced, or whatever your mood
1 cup diced or sliced carrots
1 cup small cauliflower florets
1 13.5 ounce coconut milk
1 13.5 ounce reduced-fat coconut milk
1 tablespoon soy sauce
1/2 cup frozen corn
1/2 cup frozen peas

garnish (all optional):
1 1/2 cups fresh chopped pineapple
1/2 cup minced cilantro
chopped cashews
Lime wedges
Plain yogurt

1. In a heavy large skillet or Dutch oven, heat oil until it's shimmering over medium heat. Add the red curry paste and stir. As it dissolves, add the onion and ginger. Saute until soft and fragrant, about 10 minutes. Add the vegetable broth or water.
2. Add the bell pepper, potatoes, carrots, cauliflower, and stir. Add the coconut milk and soy sauce. Bring to a boil. Cover, reduce heat, and simmer 15-20 minutes until the potatoes are done. Pour yourself a glass of wine and relax. If the mixture becomes too dry, add water or broth a tablespoon at a time. Adjust seasoning with a little soy sauce if necessary.
3. Add the corn and peas. Stir. If you'd like to add the pineapple now, by all means do. Heat until the frozen veges are thawed and pineapple warm.
4. Serve over rice, or not. Add the garnishes or not. It's all good.
   

Bonus Recipe this Week!

We skipped pizza on Monday night's dinner plan so by last night I had to come up with an additional recipe for the week. Since my brother was visiting and it was his last night here, I wanted the dinner to be really great. It was. I served grilled beef tenderloin steaks with PassYouBy Peppercorn Sauce, roasted dilled potatoes and broccoli. I gave up sweets for Lent so we skipped dessert. (This is going to be a looooooong six weeks.)

The Peppercorn Sauce recipe follows, but first, here are the notes I have written on the card from The Wooden Box:
10/96 Mr. and Dr. Latte-Dr. Latte made this TOTALLY YUMMY. I loved it, my husband loved it. Try it when mom is here, she will love it too.
10/96 Fixed it for mom. She loved it too!
10/04 Dinner at the Casey's-served with skirt steak-loved by all!
7/07 Caseys at our house-they still love it. Served with Tri Tip
12/07 Husband's grad school advisor and wife for dinner.
and so on.....

PassYouBy Peppercorn Sauce
2 T unsalted butter
1/4 cup chopped shallots
1/3 cup brandy (I had to ask Mr. Casey to bring some over, I was out; I knew he'd have some!)
1 cup beef stock (or broth)
1 cup whipping cream
1 T four-peppercorn blend, freshly ground (or more!)

Melt butter in heavy medium saucepan over medium heat. Add shallots and saute until golden, about 8 minutes. Add brandy and bring to a boil. Add stock and boil until mixture is reduced to 1 cup, about 5 minutes. Add whipping cream and peppercorn; cook over medium heat until reduced to sauce consistency, about 8 minutes. Taste, adding more peppercorn if necessary (the more the better!)

Oh. My. God.

I am in love.

What I did with my summer vacation, er, I mean Greek Yogurt

Ok, PassYouBy. Here is what I do with Greek Yogurt:

1. I mix it with a little caramel sauce and vanilla extract and call it breakfast or a sauce for fruit, which we use for dessert. My kids use it as a fruit dip, too.
2. Mix it with buttermilk in equal amounts and leave it on the counter for a few hours to thicken up and use it as a creme fraiche substitute
3. Use in instead of sour cream in nearly anything: baked potatoes, nachos, chili, dips, curries, etc.
4. Serve plain, perhaps thinned a bit with milk or buttermilk, over fruit with a slather of honey.
5. One of my kids' favorite breakfasts is mashed banana, Greek yogurt, cinnamon, and vanilla extract mushed together.
6. When I don't have buttermilk for pancakes, but do have yogurt, I thin it a bit with regular milk and substitute.
7. I have a recipe somewhere for a white bread that uses yogurt as the liquid. It's very good. Where is that recipe? I should make that. Bread would be good.
8. I haven't make frozen yogurt with it yet, but I'm going to. I have a recipe for banana pudding ice cream--like the fabulous banana pudding in the south--with homemade vanilla wafers, etc. I'll just bet that the tang of the yogurt would be just fabulous.
9. Somewhere I have a recipe for a yogurt barley soup that is really good. I should make that, too. It's a Moosewood recipe.
10. Nigella Lawson has a dip recipe I have to dig up with like pickles and all kinds of very 70s retro ingredients. I use Greek yogurt in that and love it. I should find that recipe and make it this weekend.
11. Last, but not least, there's equal quantities of cream cheese plus yogurt, a little bit of feta, spread out thin on matzo. Oh, how I love that. I lived on that in medical school. Well, that and pancakes, Doritos, coffee, Diet Coke, and M&Ms.

Top Ten Uses For Greek 2% Yogurt

Dear Dr. Latte,

I hear you refer frequently to Greek 2% Yogurt. You extoll it's health benefits, you pledge your allegiance to it and only it when it comes to yogurt, you sing it's praises from the New College Rooftops (well, you would have if you had discovered it then, I am sure).

Here is my challenge to you: Name your top ten uses for Greek 2% Yogurt. Not just any old use--your TOP TEN uses. The best ones, in the best recipes.

I await your post.

Love, PassYouBy

Hey! PassYouBy! I have a fun idea.

Here it is: How about if you and I plan the ultimate PassYouBy/Iced Latte food weekend? Let's pretend that I'm coming to your house with my family (should this happen, you should secure tranquilizers before we arrive to protect yourself and your boys) and we have to prepare breakfast, lunch, and dinner for Saturday and Sunday. Friday night would so obviously be take-out, as I'm sure we'd be flying on USAir and I'm sure we'd be delayed by at least 36 days at some Godforsaken airport with dirty bathrooms and only Pepsi products.

I can tell you already that I want your coconut chicken and roasted carrots, only I'll need to have a less spicy chicken version for my chicken bum bum children. I think I might make some kind of all day braised pork rib kind of thing with lots of gravy, shallots, served over buttery mashed potatoes, but I'm not sure. A grilled steak with a stinky blue cheese sounds pretty fab, too, with a garlicky caesar salad. Maybe we'd need more days than a weekend. I have a kick A$$ French toast casserole recipe that would be perfect with a simple fruit salad on Sunday morning for brunch.

What will you be making?

PS Shall I make the raw meatloaf again?

Wow. This looks yummy, and I just happen to have eggs, a frozen pig, and my own waffle iron

From not martha:

Bacon stuffed waffles

Have I Got a Line Up for You!

Are you ready? Got your grocery list handy? Here is this week's line up for my family. Some new, some tried and true, but they all look really delicious.

Monday: I confess, oh mighty readers, we are going out for pizza tonight.

Tuesday: Brown Sugar Glazed Salmon. "PassYouBy", my moniker here, could easily (but doesn't) refer to what I do to the fish at the grocery store. Seafood so seldom figures into my menu planning you'd think we were allergic. But no, I just don't really like the taste, nor the smell in my house. But I have a houseguest this week who really likes it so I will make it. Here's how: In a small saucepan over medium heat, cook and stir 1 T brown sugar, 2 t butter and 1 t honey until melted. Remove from heat; whisk in 1 T olive oil, 1 T Dijon mustard, 1 T soy sauce, 1/2 t salt and 1/4 t pepper. Cool for five minutes. Place 1 salmon filet (2 1/2 pounds) in a large foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.

Wednesday: Spicy Thai-Thai Burritos with Orange Coconut Rice. This is Dr. Latte's recipe. If she says it's good, it's good.

Thursday: Honey Lemon Chicken. I first made this in August of 2008. I know this because of my complicated, if not obsessive and joke-worthy, method of marking my recipes so I know who I served it to, when, and with what as well as any helpful remarks. This one just says, "We all loved this!" Combine the following in a large bowl: 1/2 cup lemon juice, 1/3 cup honey, 1/4 cup soy sauce, 2 T finely chopped onion, 4 garlic cloves-minced, 2 t dried parsley, 2 t dried basil, 1 t salt-free seasoning blend, 1 t white pepper, and 1 t lime juice. Pour 2/3 cup of the marinade into a large zip-top bag with 6 boneless skinless chicken breast halves and marinate for at least 4 hours or overnight. Cover and refrigerate remaining marinade. Grill chicken until juices run clear turning once and basting occasionally with reserved marinade.

Friday: Probably leftovers, served with a lovely tossed salad with My Favorite Dressing: 1/4 cup balsamic vinegar, 1/4 cup honey, 2 heaping T Dijon mustard, 1/4 cup oil. Sometimes I mix honey and sugar to make 1/4 cup instead of all honey.

That's the plan, what is yours?

Uh, this looks like a tasty treat.

I'm rather anxious to try this, and I have just about exactly one teaspoon of tequila I was saving, but didn't know why. Now I know. Thank you, 101 Cookbooks.

Chili Lime Tequila Popcorn.

French Dinner

It's a rainy, blustery, cold day here. Usually that kind of weather has me whipping up a stew. Not so much today. We hit Fresh Market and got the makings of "French Dinner". This and "Breakfast Dinner" are my two emergency meals.

Salad greens were pretty. Gorgeous, fragrant strawberries were $5 for 3 pints. A handful of fat, juicy grapes, Swiss cheese for the kids, a little hunk of reasonably-priced buttermilk blue for the adults, plus a crusty loaf of bread rounded out the dinner. Bread, cheese, salad, fruit: it was good! The kids think it's fun. They're watching a little Ratatouille now. It's like we practically live in France.

While we were at the store I decided I didn't want to go back tomorrow after planning meals for an hour, so I decided to, gulp, WING IT for the week. I picked up some buns for Augustus brats in the freezer, and the makings for a giant pot of beans. I grabbed sweet potatoes to go with Augustus ham steaks and apricot mustard glaze (from your breakfast sausage link recipe, in fact). Jumbo eggs for breakfast dinner, toast with leftover bread, and a big fruit salad. Picked up one chicken breast for a pot of posole with hominy. I have lasagna in the freezer for one night with salad. Big tub of yogurt for lunches. Will have to restock veges, fruit, and milk on Wednesday, but that's an easy trip with the kids. Will have leftover ham, soup, and lasagna for lunches for me at work. At least that's what I"m hoping.

Calling all carbs.....

Why do they taste so good when you're down? Eh, PassYouBy?

I had take-out tonight, and lots of it, dammit

Oh, PassYouBy, I had a bad day. I know you guys have had your share. Today was just a sliver, and I did NOT LIKE IT.

Now I must go find a Depends adult diaper and call it a day.

PS We had take-out for dinner AND IT WAS GOOD!

Pork Steaks with Brown Sugar Apples and Lions and Tigers and Bears, Oh My

This was our dinner last night, adapted from a new cookbook that I'm spinning around, Donna Hay's New Food Fast. I really like another Donna Hay cookbook I picked up on clearance a while ago. I think that's called Off the Shelf. Pretty sweet, actually, for recipes and I really like the design of her books. Clean, organized, but still packed with info.

I used a bit of Augustus, our pig. In fact, I used ham steaks, but they're fresh ham. Didn't have it smoked. Delicious. Ate the rest today for lunch. One big steak fed all of us quite handily. The apples were terrific--a fairly sophisticated (but easy) take on applesauce. You know, like applesauce with caramel, because plain applesauce is so like yesterday.

I'm always on the prowl for meals I can make after a long day of work. This fits the bill. The only thing I did ahead of time was put the pork in the marinade in the morning, but that took all of 2 minutes.

4 pork steaks, or one ham steak, large, about 1-2cm thick (probably a bit over a pound)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped sage (I used 2 teaspoons dried)
2 tablespoons soy sauce

2 red sweet apples, sliced thickly--about 1cm
1/3 cup brown sugar
2 tablespoons butter

Mix marinade in a dish or ziploc bag. Put pork in. Set aside, or in fridge, or whatever works.

For apples, melt the butter in a large, heavy frying pan over medium high heat. Put the brown sugar in a bowl, and start tossing slices in the sugar. From the bowl, start laying them in the frying pan. No layering. Keep tossing and adding apples (I did about a batch and a half). Cook the slices 2-3 minutes per side until golden and soft, but not mush. Put on plates. Scrape out the caramel-y yummy sauce.

Wipe pan clean-ish with a wet paper towel and return to medium high heat. Drain the pork (save the sauce) and cook 3-5 minutes per side. Set aside to rest for a moment, while you throw marinate into the pan and reduce until thick (only a minute or two). When meat has rested for a few minutes, cut into portions (if you're using a big ham steak), and serve topped with a bit of sauce.

Would be great with a bit of spinach sauteed just for a minute--the sauce would be quite tasty on top of the greens.

Or with a giant cookie later, which is what I did.

Tonight it's leftover tomato sauce with short ribs and cinnamon. Recipe to follow. It's a slow cooker favorite and makes a couple of short ribs easily do 3-4 meals. I am a HUGE beef short rib fan. HUGE.

PS: Re the beets....Watch out for #2 with blueberries and PeptoBismol. It's always fun to have an appointment with somebody who is convinced they're going to die and you say, Nah, it's only the Pepto. I'm a superhero for a moment AND I get paid.

It's a Funny Thing About Beets

Yesterday I bought some beautiful looking organic beets. I've never cooked beets before so I sent my pal, Dr. Latte, a note and asked what Step 2 was, given that I'd completed Step 1 of serving beets-purchasing them.

She gave me her nomal, great, advice which was to cut the tops off, peel them, wrap them in foil and roast; serve with a nice citrus-y vinaigrette. The beets came out most delicious.

A few hours later I was at a book group meeting and mentioned the Beets. A friendly gal I had never met (it was my first time to this book group and I hadn't met any of the friendly gals, actually) told me a story about the first time she made beets for her husband, 20 years ago. The next day he was convinced he was dying; blood in his urine and, well, you know the other. After much laughter, she let him know that these symptoms were simply the side effect of the prior night's beets. I thanked her for letting me know, just in case.

When I got home from the meeting, my husband was pensive. Finally he said, "When I went to the bathroom it was a little pink." He was worried. Like, sick worried. I am not kidding or exaggerating this story one iota. This really happened. After much laughter he hugged me; thankful to know he would live to see the light of another day! Then he said, "Let's stick to tomatoes from now on!"

Appropos of your Thai Curry...

Ramen for the Recession (from Eat.Write.Now)

While her recipe looks fine as it is, what if instead of water, you cooked the ramen in coconut milk; instead of miso use your favorite Thai curry paste? You'd have soup in about 5 minutes!

*Knock*Your*Socks*Off* Thai Chicken Curry

Every once in a while I try a recipe and everyone at the table eats in silence; pure eating delight. After some time, someone will raise his head and say, "This is better than XXXX restaurant!" or "This is the best XXXXXX I've ever eaten!" (and it is usually my younger son; I love cooking for people who love to eat!)

I excuse myself from the table and carefully mount the recipe on a 4x6 index card, write "DO NOT LOSE THIS RECIPE" atop and place in The Wooden Box. Here is one such recipe.

KYSO Thai Chicken Curry

2 medium onions, thinly sliced
1 medium red bell pepper, thinly sliced
3 cans (14 oz) unsweetened coconut milk
1 1/2 cups frozen peas
6+ tsp red curry paste (less if you need less heat)
1 1/2 tsp. salt
6 cups sliced cooked chicken
2 cups torn basil leaves

Coat a large nonstick skillet with nonstick spray. Saute onion over medium-high heat 3 minutes or until golden.

Add bell pepper, cover and cook 4 mnutes, stirring occasionally, until onion and pepper are almost tender.

Stir in coconut milk, peas, curry paste and salt; bring to a boil. Add chicken; simmer uncovered for a few minutes until sauce is slightly thinckened and vegetables are tender. Remove from heat; stir in basil.

Serve over hot cooked rice.

Note: you could also add some roasted sweet potaotes and/or carrots too. I've modified the recipe somewhat to accomodate our tastes (less bell pepper, more curry paste). This recipe will serve a hungry family of four with leftovers for lunches the next day.

PassYouBy, I know you don't like shrimp, and I'm sorry, because I want to marry this and invite you to the wedding

Coconut Shrimp with Sweet Chili Mayo,
Courtesy of of Simply Recipes

LOVE Simply Recipes, and Steamy Kitchen, the home of the always delightful, sassy, creative, fun, ebullient Jaden.

I think we're having thick cut oatmeal for breakfast, in case you were wondering. To balance all that whole grain goodness I'll add a squidge of butter and maple syrup. And blueberries.

But first, latte #2.

A short dessert by a carb-starved worker bee

I was back at work today after a surgical hiatus, as you know, PassUBy. I was TIRED by the time I got home. The overwhelming fatigue is how I imagine it must feel to run a marathon, which is precisely why I shouldn't even try. Oh, woe, the fatigue.

But after we had our GLORIOUS dinner of chicken pot pies (recipe courtesy of Cooks Country), pulled straight out of the freezer and put straight into the oven, Mama Latte needed a pick-me up. Stand back. Two ingredients:

Greek yogurt (I used 2% all the time)
Caramel sauce

I melted the caramel sauce and added it to the yogurt until I had a delightful, creamy, thick tangy sweet mix. We had it on top of fruit for dessert, but it would work on pound cake, crepes...and if I weren't so tired I'll bet I could think of at least two or three more things it would be cook on top of.

PassUBy...Did you see these? Are they not fantastic? But who has time?

From Oddee, and it's made of VEGETABLES:

How I Met IcedLatte...It's Sorta Food Related

If you read IcedLatte's comment to my first post, you will see a reference to how long we've known each other (more than 20 years). I thought this would be a good time to share with our Dear Readers a little true story about our unlikely meeting and our even un-likelier friendship. Since IcedLatte is the only other reader that I know of so far, what this really is is my side of the story. I wonder if Ice remembers it this way too.....


We went to the same college. Different worlds, believe me, but same campus. Somehow we both had parents who felt (or were able to be convinced) that an overseas educational experience would be good for us (how did we convince them of THAT?)


We met on a bus in London, bound for Oxford. Well, I can't really say we actually met on the bus, since Ice found every fiber of my being to be repulsive and really wanted nothing to do with me. I think it had something to do with my complaining about how I couldn't fit all of my 70+ pairs of shoes in the limited number of suitcases I brought with me to England. This, in my then-typical shallow sorority girl, low self-esteem, look-at-me way. Ice wore a drab trench coat, sunglasses and earphones - before it was really all that cool to wear earphones all the time - EVERYDAY. She listened to REM; she was so much cooler than me.


You can imagine her delight when we found out our rooms were right near each other. I was room infinity and she was room 9. I was really room 8, but one of the nails that held the number in place was missing, and I thought "infinity" was funny anyway (hey, it WAS funny!).


After a rocky start, IcedLatte and I found that we actually liked each other; well, I mean she could tolerate me and I IDOLIZED her. I used all the hot water in the building, but we liked to skip the "excursions" together and sit on the roof, so we found some common ground. I was so excited to have a such a cool friend that I overlooked her sneers and eye-rolls at just about my every move, thought, and word.


Turns out our "common ground" was really rooted in Food. Food took the form of pints of lager and potatoes in those days, but we've evolved. We've shared pints and recipes ever since. And I think she actually likes me now; I still idolize her. I'll tell you why I feel so in another post, once I find out how to make it relate to food and 3 Square meals!

PS--the Chicken Cordon Bleu Bake casserole was marginal.

So Far, I've Planned

Hey Hey Ice-Ice baby...

I've done my first task of the week...planned the week's dinner menu. I always feel good when, at the start of my day, I know how it ends, food-wise. I can't say that I always follow it; sometimes I just don't get around to whatever it takes to get it on the table and I announce (to much glee) "Breakfast for Dinner!" However, if you fail to plan, you plan to fail, and failure I do not plan!

My weekly planning process is sheer delight for someone like me. First, I sit down with my calendar and figure out who is where and at what time during dinner each night. Then I sift through hundreds of recently clipped recipes to come up with the handful I want to try and slot them into appropriate days, depending on time, preparation, advanced planning, etc.

I usually make 5 or so new dinner recipes a week. Yes, that's right, I almost never make the same thing twice. If a recipe knocks my socks off...I mean *Knocks*My*Socks*Off* I will save it in my wooden recipe file box and make it again to impress company or my kids. If my house is burning down, please save the wooden recipe box.

Here are this week's meals. Each one looks pretty promising to me, but we won't know until the week is through. I'll be sure to post any that *Knock*My*Socks*Off*

Monday - Burgundy Steak (this one is cooking right now and does, indeed, smell delicious)
Tuesday - Chicken Cordon Bleu Bake (my husband hates casseroles; I love them. Every now and then I sneak one in)
Wednesday - Crumb Coated Ranch Chicken (I may use Ceasar dressing instead of ranch)
Thursday - Spaghetti (Crock Pot Sauce Recipe!) To be served with yummy, buttery, garlic bread and salad.
Friday - Pork Tenderloin Kebabs (meat, fruit, and veggies all on the skewer!)

Happy Eating!

Note to our Dear Readers: IcedLatte is a doctor, I, PassYouBy, am an accountant. She cooks by feel and look and smell, and knows, understands, and LOVES the science of cooking. I, on the otherhand, do not understand the first thing about the science of anything and am simply a terrific recipe-follower. But, in the end, we both succeed at showing our love and affection to those at our table with food, glorious food!

Cheap Healthy Good Done Good

Cheap Healthy Good, one of IcedLatte's go-to blogs for ideas, great links (on Tuesday), cheap recipes, and good old-fashioned food companionship has a whole new look. Check it out!

Linky:

Cheap Healthy Good: Now with Extra Columns!

I want this. What say you, PassYouBy?

Courtesy of Serious Eats. I have a GREAT recipe from Bobby Flay for some Korean short ribs, which are marinated overnight in Seven Up, of all things. Or Sprite. I am swooning thinking of them. These look pretty yummy, too.

Linky:

Indoor Grilling: Korean-Style STeaks with Spicy Cilantro Sauce

Hear Ye, Hear Ye: A chocolate chip cookie is 30 minutes away

Welcome to the 1st post of the 3squares blog! Me and my homie, PassYouBy, need a place to send recipes to each other.

This recipe was born of desperation. The circumstances surrounding the desperation have escaped me, but tonight I needed a cookie to be able to face work tomorrow, not that I'd EVER eat for stress or comfort.

5 minute desperation cookie
makes 12-15 large cookies

1 stick cold unsalted butter, sliced into 4-5 pieces
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 jumbo egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional but good)
1 1/4 cups unsifted flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (or a little more) chocolate chips, or any chips you have around

Preheat oven to 35o. Use parchment on cookie sheets, or Silpats, or just take your chances.

Put the steel blade in the bowl of a food processor. This recipe is all about speed. Add the butter and sugars. Pulse until mixed. Add the egg and vanilla extract. Pulse long enough to mix.

Add the dry ingredients, except chips. Pulse till mixed. Swirl around with a spatula, then add the chips. Blast for a couple seconds till mixed.

On large prepared baking sheets drop heaping teaspoonfuls of dough a few inches apart. You'll get 6 or so per sheet. Bake until golden, 15-20 minutes. Let cool a few minutes outside the oven, then transfer to mouth or cooling racks.