I was in New Seasons the other day buying some halibut and as I was walking through the produce sections I saw the cutest thing — garlic tops.

“Oh!” I thought to myself, “need to buy! Cuuute!”

Then I got home and realized I had no idea what to do with them. I did a little online searching and found this page — Mary Jane’s Farm about garlic scapes, which I think are slightly younger versions of my tops but I figured it was close enough.

I made the pesto, using half parm and half feta. I also added some pine nuts. Wow! The garlic! It burns! (But in a good way). I mixed about a tablespoon into a big bowl of hot pasta with some olive oil to start, as it did seem a little strong. But — by the middle of the meal, jwa and I were spreading the extra pesto on bread and mixing more of it into the pasta. So, so good. Just make sure you really like garlic.

Garlic Tops Pesto
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
3 tbsp lemon juice
1 tbsp toasted pine nuts
1/4 lb scapes (garlic tops)
1/2 cup olive oil
Salt and pepper to taste

Puree the garlic tops and olive oil in a food processor until smooth. Add the Parmesan, feta, lemon juice and pine nuts and process it all until nice and smooth.

Season to taste with salt and pepper. Serve on bread, crackers or with pasta (or all of the above).

So what else did we have with our garlic top pesto and pasta? Grilled halibut with this awesome marinade.

Awesome & Simple Halibut Marinade
4 tbsp olive oil
2 cloves garlic, smashed
1/2 tsp dried thyme
2 tbsp balsamic vinegar

Let fish marinate in the fridge for about an hour. Salt and pepper liberally, then grill in the ol’ grill pan.

It turned out really nice and moist and was excellent with the side of pasta, tossed with cherry tomatoes, spinach and garlic top pesto.

I even brought out the balsamic glaze and drizzled a little over the fish and pasta to make it all look pretty.

See? Pretty!

***
In wedding news, I made the lodging reservations for most of the honeymoon in Victoria here. It’ll be nice to have a kitchen while we’re there. We’re also going to rent a car and drive up to Tofino for 3-4 days. We’re going to splurge and stay here. So very excited!

Also, I finished making the save the date cards and I should be able to get them in the mail in early/mid June (waiting on vellum envelopes and nifty return address stamp).

This is another one of those cleaning the cabinets type of projects. This time it was a big can of tuna and a small can of black olives. Oh and I also got to use an avocado that really needed to be used. Not bad — a tasty meal and room in the cabinet for more cans of things I won’t use for six months. Hooray!

Since the sauce is nice, cool and creamy this also makes a great light meal when it’s hot out.

For sauce
Based on a recipe from Gourmet magazine
1 medium avocado, pitted and peeled
1 tbsp low-fat mayonnaise
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp sugar
1 jalapeno chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free milk

For tuna cakes
Based on eating frugally in grad school and jwa’s love of olives
1 12 oz can tuna in water, drained and flaked into a bowl
1 egg
1/4 cup minced fresh chives
1 tsp fresh lemon juice
1 tsp Dijon mustard
1/4 tsp black pepper
1/4 - 1/2 cup breadcrumbs (+ 1/3 cup more for coating)
1/4 cup black olives, chopped
2 tbsp olive oil
2 garlic cloves, minced
1/4 cup red bell pepper, diced
1/4 teaspoon salt

Optional garnish: 1 tomato, sliced

Make sauce:
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill until ready to eat.

Make tuna cakes:
Stir together tuna, egg, chives, lemon juice, mustard, salt, pepper, olives, red bell pepper, garlic and 1/4 cup of the bread crumbs in a large bowl until blended well. If needed, add the other 1/4 cup of bread crumbs. You want enough bread crumbs to be able to make cakes that will hold together nicely.

Form into four patties and dredge in the remaining 1/3 cup bread crumbs. I used panko (Japanese bread crumbs) for the coating but normal breadcrumbs will work fine too. I just think the panko crisps up better and I had some on hand, so that’s what I used.

Heat the olive oil in a skillet and cook tuna cakes until heated through and nicely browned. About 5-6 minutes per side over medium heat. You can also bake the tuna cakes in the oven on an oiled baking sheet at 400 degrees for about 15 minutes. Just flip them over about halfway through cooking time.

To serve, put a couple of tomato slices on a plate, two tuna cakes and then top with the chilled avocado sauce.

This month’s Sugar High Friday 31 is hosted by Seven Spoons and the theme is — “Shades of White.” Fun! Of course, it would have been nice if I had realized that my post was supposed to be up at the beginning of the week but I read the announcement wrong…Hopefully, I can sneak my entry in!

This is a neutral shade and S-I-M-P-L-E to make. Chocolate. Nuts. Assorted flavor whatnots (lavender + orange zest). That is all.

White Chocolate Clusters with Lavender & Orange Zest
1 cup white chocolate chips
1 cup cashews (edited to add: I used roasted, lightly salted)
1/2 tsp dried lavender
1/2 tsp orange zest

To begin, put the chips, orange zest and lavender in a microwave-safe bowl. Heat in 30 second increments, stirring between each time, until the chocolate is melted. You could also, of course, use a double-boiler for this.

Add the cashews to the melted chocolate and mix until all the nuts are coated.

Scoop 3-4 cashews out in a cluster. I found using two spoons worked well for this. Drop the clusters on a parchment-lined baking sheet.

Let cool for about 15 minutes, then pop into the refrigerator to completely firm up — about 30 more minutes.

Because of the orange zest and Spring weather, I would store these in the fridge. I doubt they will last longer than a few days (because you will eat them all, not because they will go bad).

Thanks again to Seven Spoons for hosting SHF31!

This is based on a recipe by Michael Chiarello that used potatoes instead of white beans. I thought white beans would go really well with the lemon, garlic and rosemary, as I love white bean dip with all those ingredients. My hypothesis was correct.

Be careful to rinse, drain and pat the beans a little with a paper towel or the extra moisture on the beans could cause the olive oil to splatter a bit. The beans don’t get crunchy per se, but they do get a little dry and golden brown. They definitely gain some flavor from the heat of the pan.

The sauce is indeed lemony. Add the butter, it will be good. Also, a little feta cheese on the top of the plated chicken is tasty. Trust me on that one.

Chicken with White Beans, Rosemary & Lemon
(Serves two like this; double for four)
1 lemon
salt & pepper
2 boneless, skinless chicken breast halves
2 tbsp extra-virgin olive oil
1 15-oz can white beans, rinsed, drained, and patted dry with a paper towel
2 small cloves garlic, minced (or 1 large clove)
1 tsp finely chopped fresh rosemary leaves
1 cup chicken broth
2 tbsp finely chopped fresh flat-leaf parsley leaves (I think I added a little more than this)
1 tbsp unsalted butter, optional
Rosemary sprigs, for garnish

Preheat the broiler. Cut the lemon in half crosswise and then arrange, flesh side up, in a flameproof nonreactive baking dish. Brush with olive oil and season with salt.

Broil the lemon halves about six inches or more from the heat until browned and soft, about 5-8 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.

Reduce oven temperature to 425 degrees. Season the chicken with salt and pepper and heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.

Return the pan to medium-high heat, add the beans, season with salt and pepper and cook, stirring and tossing, until a bit golden, about 3-5 minutes.

Arrange the chicken breasts on top of the beans and place in the oven until the chicken is cooked through, about 10 to 15 minutes. Remove the chicken to a platter and the beans to a bowl — cover both with foil while making the sauce.

Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. If the pan is pretty dry, add about a teaspoon of olive oil. Add the chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, add a tablespoon or two more of broth and stir in the optional butter.

To serve
Add a few big spoonfuls of white beans to a plate and then top with a chicken breast. Pour the sauce over the chicken and beans and serve immediately, garnished with rosemary sprigs.

One of the things I really like about working downtown is the Wednesday Farmer’s Market in the Park blocks. This week, I hiked up there with the intention of finding ingredients for a pizza, as I had just come across a dough recipe in Fine Cooking that I wanted to try out.

My trip was a complete success as I scored some fresh green garlic, a big spring onion, local Mozzarella, tomatoes on the vine and some spinach. And I’m happy to report this dough experiment was also a complete success and I am becoming less and less afraid of yeast bread making. Hooray!

Easy Pizza Dough
From Fine Cooking magazine
1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water (100-110°F)
18 oz. (4 cups) all-purpose flour; more for dusting
1-1/2 tsp. salt
2 Tbs. olive oil

First, dissolve the yeast in the warm water and set aside for a few minutes (5-10). Then, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.

Now, I did this in my small-sized food processor and it just fit. If you don’t have a processor, I don’t see why you couldn’t just use your hands or a spatula to mix it and get it into a dough state. But, again, I used my processor, so I could be assuming too much about the hand/spatula thing. Maybe a stand mixer with a dough hook?

Scrape the dough onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren’t mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out. Here, mine were not perfectly smooth but they seemed to be smooth enough, as it worked fine.

Freezing:
If you want to save all or some of the dough, at this point, take the dough you want to freeze and lightly dust it with flour and pop each one into a freezer bag. The recipe says it will keep in the freezer for about a month. To defrost, put it in the fridge about 8-10 hours before you want to use it. Then, let it sit at room temperature for about 15 minutes before shaping the crust. I haven’t defrosted mine yet, but when I do, I’ll give a recap as to how the frozen dough worked.

Using right away
To rise the dough right away (without freezing), put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Preheat the oven to 500 degrees (make sure your oven is clean or it may smoke). If your oven can’t quite make it to 500 without complaining (smoking, shaking, etc…) try for 475-480 degrees.

Shaping the pizza
Put the ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.

Flour your fingers — and the board — for easier handling. Stretch the dough to a thickness of about 1/4 inch by using the backs of your hands or a rolling pin. Transfer dough to your lightly oiled baking sheet (or use a pizza peel then transfer to a baking stone in the oven after topping).

Garlic, onion and spinach sauteeing away.

Top the pizza
Well, just scatter the ingredients around to within 1/2 inch of the border. I brushed the surface all over with garlic olive oil, then used fresh basil leaves and then the sauteed spinach, green garlic, spring onion; tomato slices, mozzarella and little dollops of nicoise olive spread. Oh and a quick sprinkle of dried thyme.

Everything was from the Farmer’s Market except for the olive oil, basil and olive spread — not too bad!

Bake for 8-10 minutes at 500 degrees until the top gets golden and the crust puffs up a bit around the edges and turns a delicious, toasted color.

I made two small pizzas and froze the other two balls of dough, so there will be more pizza in the near future. Maybe we will start a Wednesday Night Farmer’s Market Pizza tradition…

I have started a new personal project. That project is to clean out both the cabinet and freezer of stuff that’s been in there quite a while and that I haven’t used yet. Step one, of course, is checking the dates (of the canned items at least). After that? Anything goes. And the first thing to go is the smoked trout.

After ascertaining that my can of smoked trout was still within it’s usable time period, I hunted for a recipe. Most of the interesting ones included some kind of smoked trout/apples/horseradish combination. Sounded good to me. As usual, jwa was skeptical, as he tends to be with meals that involve fish that we normally don’t eat often, but it ended happily.

Now, I will mention that I thought I had two tins of smoked trout, but then I remembered that I gave one away for the Postal Service food drive last weekend, so I only had one tin to work with here. That said, what I
made was enough for two people but I think two tins of trout would have been better. It seemed a little heavy on the apple, if you know what I mean.

So, if you want more substantial wraps, use two tins of fish. Keep in mind that you may need to up the mayo/horseradish. You could also, of course, just use the whole recipe here to make yourself one big, huge tasty wrap.

Smoked Trout, Horseradish and Green Apple Wraps
(feeds 1-2 people)
1 can smoked trout (about 1 small fillet)
1 tsp horseradish (or more to taste)
2 green onions, chopped or snipped
1 green apple, diced
1 tbsp chopped parsley
1/4 cup mayonnaise
juice of 1/2 a lemon
salt & pepper
2 tortilla wraps
1/2 cup sprouts, spinach or the sandwich greens of your choice
2 tbsp Parmesan cheese

Rinse the trout if it’s packed in oil and flake gently into the bowl. Add the mayonnaise, horseradish, lemon juice, parsley, green onion and apple cubes. Mix to combine and taste, adding salt and pepper as needed.

Lay a tortilla out on a plate and put a healthy layer of sprouts/lettuce down the middle (about 1/4 cup per wrap). Top with the salad and then sprinkle with a tablespoon or so of the Parmesan cheese.

Roll up, slice and enjoy.

Oh, in other news I finally snagged a pint of Americone Dream at the Safeway on Hawthorne. Hooray for truthiness!

Look, strawberry season is upon us, so says the new issue of Bon Appétit (June 2007), which is where this delicious recipe comes from. I made these little chocolatey shortcakes for dessert when jwa’s parents were over for dinner Saturday night. Making the biscuits one day ahead worked well and it was also easy to make the strawberries a couple of hours before serving. All the make ahead possibilities are very helpful when having guests over.

You may notice that recipe calls for whipping cream to make the biscuits. Oh, my. Now, I normally would have subbed the cream with 2% milk (and not whipped it) but since this was for company, I went ahead and used the cream. That’s what makes it decadent! I also drizzled a little extra Grand Marnier onto the biscuits before covering with the strawberries.

Biscuits
1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 tbsp baking powder
1/8 tsp salt
1 cup chilled whipping cream (and perhaps 2-3 tbsp more)
1/2 tsp vanilla extract

Strawberries
2 pounds small strawberries, hulled, quartered (about 3 1/2 cups)
4 tbsp powdered sugar, divided
1/4 cup fresh orange juice
2 tbsp Grand Marnier or other orange liqueur (optional: 6 extra tsp of the liqueur)
1/2 tsp finely grated orange peel
Pinch of salt

1 cup chilled whipping cream
Orange zest for garnish

For the biscuits
Preheat oven to 400 degrees. Line baking sheet with parchment. Whisk first 5 ingredients in large bowl. Using electric mixer, beat cream and vanilla in medium bowl until firm peaks form.

Stir cream into flour mixture until moist clumps form. Transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns.

Too crumbly…

I found that I needed more moisture here, so I added a couple of tablespoons more cream until I managed to knead a ball.

Just right…

Pat the dough out to 3/4-inch thickness. Using 3-inch cutter, cut out biscuits. Gather dough, pat out again, and cut out total of 6 biscuits. Place biscuits on prepared baking sheet.

Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes. Transfer to rack; and cool. Let stand at room temperature until serving or cool completely and store in an airtight container until using.

For strawberries:
Stir strawberries, two tablespoons (I decreased this from the recipe’s original six tablespoons) powdered sugar, and next four ingredients in medium bowl. Cover and chill at least two hours and up to five hours.

Next, using electric mixer, beat chilled whipping cream and remaining two tablespoons powdered sugar until soft peaks form. You could also add a little more (one teaspoon or so) of the Grand Marnier. You know, just for fun. Now, place one biscuit on each of your plates. I popped the biscuits in the microwave for about 30 seconds to warm them up just a bit. Then, after plating four of them, I drizzled about 1 teaspoon of Grand Marnier on each biscuit.

To finish it, place a few large spoonful of berries with juices atop the biscuits. Top with whipped cream. Now, whatever will we do with the leftover two chocolate biscuits?

Here’s a picture of the huge lamb platter I made for dinner — red wine, rosemary & garlic grilled lamb tenderloin over lentils and carrots with sauteed zucchini and asparagus on the side. Oh and the awesome toasted Parmesan flatbread from Eating Well magazine.

I think I totally forgot about last month’s Weekend Cookbook Challenge. That makes me sad as I think that’s the first one I’ve missed for the past year or so. I’m also going to blame it on my cold last month and rejoin WCC this month as if nothing had happened…la-la-la-la-la.

So, for WCC#16 the theme is “something new”. Perfect timing, as I just got a new book while in Ashland last month — Shakespeare’s Kitchen: Renaissance Recipes for the Contemporary Cook by Francine Segan.

It’s really a beautiful book and a lot of the recipes caught my eye but the chicken plum tart was the one I wanted to try first. I did change a few things, though (as is my way, it appears). The original recipe seemed kind of dessert-y with cinnamon, brown sugar and cloves. Instead, I opted to try adding fresh thyme and feta cheese. My changes are in the recipe below, but I’ve also listed the original ingredients if you want to make the authentic version.

Chicken Plum Pie
1 lb cooked chicken meat, shredded
2 plums, pitted and diced
1 plum, cut into slices
1 tbsp butter, melted
1 tbsp fresh thyme leaves
1/2 cup feta cheese
3 tbsp chicken stock
1 tbsp Parmesan cheese
Salt + pepper

Alternately, you can omit the thyme and feta and follow the real Shakespearean recipe and instead use a pinch of ground cloves, 1/4 tsp ground cinnamon, 1 tbsp brown sugar and 1/2 tsp ground mace.

Renaissance Dough
2 cups sifted, loosely packed pastry flour (I admit I used AP flour for this)
1/2 cup ice water
1/2 tsp salt
1 large egg, beaten
1/2 cup butter, cut into small cubes
1 tbsp chives, snipped (my addition — if you’re making the sweeter version, omit the chives)

The actual recipe in the cookbook described a process where you mix the flour, egg, water and salt together on a cold surface and then roll the butter into the dough. Some people could probably have this work just fine for them. Me? I opted to make this dough how I make all my doughs — in a food processor. Quite honestly, the Renaissance was 500+ years ago and I have a food processor at my disposal and I am lazy. So there.

Pulse the butter into the flour, salt and chives. Add the egg, Pulse. Then add water until the dough comes together (although it’ll be a little crumbly). You can also use the above-mentioned rolling pin method or one of those wiry, pastry blenders, forks or your fingers. Whatever works best for you.

Gather up into a ball and refrigerate for at least an hour. When ready to use, divide in half and roll one half out for your tart. The other half can be refrigerated for a few more days and used later in the week for something fun. Or, you could also just make a half recipe of the dough for this tart. I opted for fun. But more on that later.

Preheat the oven to 375 degrees. Roll out the dough to 1/8 inch thickness and press into a round tart pan or even a square baking pan. Prick all over with a fork to avoid the air bubbles. Bake for 10-15 minutes until it starts to get a bit golden. If you have extra dough, you can always roll it out and use a cookie cutter to make fun shapes for the top.

Combine the chicken, thyme, stock, feta and diced plums in a bowl (or, omit the thyme and feta and add the cloves, mace, cinnamon and brown sugar instead). Season to taste with salt and pepper.

Spoon the mixture into the pie crust and drizzle the butter over the top. Sprinkle with the Parmesan (or brown sugar). Bake for about 40 minutes, until the crust is golden, the filling is all bubbly and the plums have caramelized a bit. Let cool for a few minutes, then slice and serve. We had ours with a spinach salad which was a wonderful combination.

It was really good. An interesting combination of meat and fruit. I liked the thyme and feta a lot, it made it seem more like a chicken pie with fruit rather than a fruit pie with chicken.

Since I made a full dough recipe, I had a ball of Renaisssance dough leftover. What to do? Well, I used it to make an olive, tomato, provolone and artichoke heart tart. I pre-baked the tart shell and then lined it with slices of provolone cheese. Then came a mixture of chopped artichoke hearts and olives, then I poured over a custard (1/4 cup evaporated skim milk + 2 eggs whisked together along with some salt and pepper) and tomato slices. Okay, fine, I also sprinkled Parmesan cheese over the top.

I baked it for about an hour at 350 degrees and it was another dinner (and breakfast the next day for jwa and I). Excellent. Thanks again, as always, to Sara of Weekend Cookbook Challenge and all around great blogger and cook.

Crap. Now I have to vaccum.

Rooftop garden at the Hotel Elliott, Astoria, OR

Things to do this week:
1. Write up post for WCC16 about chicken-plum pie from new Shakespeare cookbook
2. Vacuum
3. Finalize dinner plan for Saturday night when jwa’s parents are over for dinner (thinking rosemary, red wine & garlic marinated and grilled lamb tenderloin over lentils and carrots with sauteed green & yellow squash and Parmesan flatbread — or something like that…)
4. Mop kitchen and back porch
5. Plant the last of the dahlia bulbs
6. Post about grapefruit-rosemary-vodka cocktail
7. Post about lemon-rosemary chicken over crispy white beans
8. Put up a picture of the new fence (okay, I can do that right now!)

Oh, can you tell I have a lot of harvest-able rosemary at the moment?

I have read that the soup is named for the harmony of flavors, not that it’s a favorite at Italian wedding receptions. So there’s that bit of information up front. Is it still a fun soup to make when you are planning a wedding? Yep.

I made turkey meatballs instead of the beef / pork listed below. Use a pound of turkey if you want to go that route too, or stick with the half pork, half beef combination. This was a week night dinner and I found it pretty easy to whip up after work. I found this online at Food Network and I think I even saw the episode of Everyday Italian where Giada (she of the little body and the big, giant head) made this soup.

The other change I made is that I added 1/4 cup of these little round pasta (Acini di pepe), which are slightly bigger in size than couscous. I liked the pasta in the soup, but overnight, the leftovers expanded quite a bit. Not a problem, just thought I’d mention it. I think the next time I make this, I will take the time to sear the meatballs before plopping them into the soup to finish cooking because seared meat = tasty.

Italian Wedding Soup
Recipe by Giada De Laurentiis

Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
2 cloves garlic, minced
1 tsp kosher salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tbsp (or more) freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
1/4 cup small-sized pasta

To make the meatballs:
Stir the first six ingredients in a large bowl to blend. Stir in the cheese, beef and pork.

Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet. Or, just dig in and use your hands. Guess which technique I used.

To make the soup:
Bring the broth to a boil in a large pot over medium-high heat.

Add the meatballs, pasta and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. I was afraid that my meatballs would fall apart but they stayed together just fine. I was very relieved.

Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute.

Season the soup to taste with salt and pepper.

***
This weekend we are heading to the Elliott Hotel and the Rosebriar Inn in Astoria and then the Shelburne Inn (and China Beach Retreat) on the Long Beach Peninsula. I hope there’s a clear stand-out and that making the location decision is easy….