Categories
Appetizers Breakfast Featured Recipes

Sausage, Egg and Cheese Mini Empanadas

Temperature375°Time15 – 20 mins

breakfast empanadas

BackgroundBackground

Not only am I a big fan of breakfast, I’m also a big fan of empanadas – the wonderfully versatile Spanish pocket pie! I thought mini sausage, egg, and cheese empanadas would be a perfect brunch appetizer so I turned on the Al Green and let the empanada and the breakfast sandwich get together to give birth to this super awesome breakfast empanada.

Empanadas are super easy to make when you use refrigerated pie dough as the pastry. You can also use frozen empanada wrappers or make your own dough and mix up virtually any filling to put inside of them. This recipe would work equally well with bacon or ham instead of sausage – or leave out the meat all together for a vegetarian start to your day.

The RecipeRecipe
Sausage, Egg and Cheese Mini Empanadas
 
Prep time
Cook time
Total time
 
These flaky and delicious sausage, egg, and cheese mini empanadas make a perfect appetizer for a brunch or are a great grab-and-go breakfast treat.
Author:
Recipe type: Breakfast
Ingredients
  • 5 oz Hot Breakfast Sausage
  • 3 Eggs
  • ¼ Cup Milk
  • ¼ Cup Sharp Cheddar Cheese, Shredded
  • 2 Refrigerated Pie Crusts
  • Egg Wash (1 egg beaten with a splash of water)
Instructions
Make the Filling
  1. In a bowl, beat together the eggs, milk, a pinch of salt, and a pinch of pepper.
  2. Brown and crumble the sausage in a medium non-stick skillet over medium heat like you would brown ground beef.
  3. Remove the pan from the heat and, using a slotted spoon, remove the cooked sausage from the pan and place on a paper-towel-lined plate to drain.
  4. Reduce the heat to medium low, pour off all but one tablespoon of the fat in the pan, and place it back on the burner – your goal here is to cool the pan off a bit so you can cook your eggs gently.
  5. Pour the egg mixture in the pan and sprinkle the cheese on top. Leave it alone for about a minute while the bottom layer of eggs cooks a bit.
  6. Using long strokes with a rubber spatula, gently scramble the eggs. You should form some nice big curds when you do this. Leave the eggs alone for another minute or so to let the eggs on the bottom of the pan cook some more.
  7. Gently scramble the eggs again and keep an eye on them, scrambling every 30 seconds or so using long gentle strokes.
  8. When the eggs all come together and still look slightly moist, remove them from the hot pan. Carry over cooking will take them to the finish line.
  9. Mix the eggs and sausage in a large bowl to finish the filling.
Make the Empanadas
  1. Preheat the oven to 375°.
  2. Unroll the pie crusts and use a 3-inch biscuit cutter to cut rounds out of the dough.
  3. Gather up the scraps and reroll the dough to the same thickness as it was when you got it out of the package and cut more rounds.
  4. Discard any scraps from the second cutting – if you reroll them again, they’ll start to get tough.
  5. Place a heaping teaspoon of filling just to the left of the center of each round and fold over to form a half circle.
  6. Being careful not to pierce the pocket, seal the edges of each empanada together using a fork.
  7. Put the empanadas on a sheet pan, brush with the egg wash and bake in a 375° oven for 15 – 20 minutes until golden brown.
Tips and TricksTips and Tricks

If you’d like to make the empanadas the main event, cut bigger rounds and use more filling for each empanada. The cook time will be about the same as everything inside the empanada is cooked, you’re just looking to brown the dough.

Feed the FreezerFeed the Freezer

Empanadas freeze really well so make a bunch and pop them in the ice box for later use. Freeze them after filling and before egg washing in one layer until they harden and then transfer to a zip-top bag. Cook from frozen by removing them from the freezer, putting them on a sheet pan, giving them a quick egg wash and cooking them at 375° for 20 – 25 minutes until golden brown and heated through.

Fun FactsFun Facts

The southern version of the empanada is called a fried pie and is usually filled with a sweet filling. While Mrs. Lovett may sell the worst pies in London, the best pies in Georgia are at Mercier Orchards in Blue Ridge (IMHO).

Categories
Breakfast Featured Recipes

Eggs Benedict

Eggs Benedict

BackgroundBackground

Eggs Benedict is the Beef Wellington of brunch foods. It seems mysterious and elusive to the home cook and can be super intimidating. While the components are simple enough, poached eggs can be finicky and how many of us have ever made a hollandaise before? I’m here to tell you that I made it (proof is above) and impressed a brunch crowd and you can too!

This recipe is adapted from Alton Brown’s recipe. I also highly recommend watching the Good Eats episode about eggs benedict for a visual guide on how to make this persnickety brunch staple.

The RecipeRecipe
Eggs Benedict
 
Prep time
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Author:
Recipe type: Brunch
Serves: 4
Ingredients
  • For the Poached Eggs
  • ¼ Cup White Vinegar
  • 1 tsp Kosher Salt
  • 8 Eggs
  • For the Hollandaise
  • 3 Egg Yolks
  • 1 Tbs Water
  • ¼ tsp Kosher Salt
  • ½ tsp Ground Red Pepper
  • 3 Tbs Fresh Lemon Juice
  • 2 Sticks of Butter Cut into 1 Tbs Pieces
  • ¼ tsp Sugar
  • For the Benedicts
  • 4 English Muffins
  • 8 Pieces of Canadian Bacon
Instructions
Poach the Eggs (if you’re cooking for a crowd, you can do this the night before)
  1. In the bottom of a large pot, put 4 small custard cups. Fill the pot with water so that the water line is about ¼ of an inch above the tops of the cups, add the vinegar and salt and bring to a boil.
  2. When the water begins to boil, crack an egg into another custard cup and carefully put it into one of the cups in the pot. Repeat with 3 of the remaining eggs cook for 5 minutes.
  3. Using a slotted spoon, remove the eggs from the water and place in a large bowl filled with ice and water to hold them until you’re ready for breakfast.
  4. Repeat the poaching process with the remaining 4 eggs and place them in the ice bath too. Put the bowl with the ice and the poached eggs in the refrigerator and hold for up to 12 hours.
Make the Hollandaise
  1. Take a deep breath and get all of your ingredients ready. Making sure everything is measured and ready to go is critical for this hollandaise recipe. This process will take about 15 minutes of constant vigorous whisking.
  2. In a small saucepan away from the heat, whisk the egg yolks, water, salt and red pepper together for about a minute.
  3. Set the burner to medium low heat and begin to gently heat the eggs, whisking the entire time. Once you start making this, you can’t stop whisking or you’ll wind up with scrambled eggs.
  4. Keep the eggs on the flame for 10 - 15 seconds and then take it off. Put the eggs back on the flame and then take them off again, repeating this on the flame and off the flame thing for about 3 minutes – whisking the whole time.
  5. Now start adding the butter, one piece at a time, while whisking and alternating on and off the flame, letting it melt before adding the next piece. Whisk, butter, flame, whisk, off flame, whisk, butter, repeat.
  6. When you’ve added half of the butter, put in the lemon juice and then keep going with the remaining butter until it’s all melted into the sauce.
  7. Once all of the butter is melted, take it off of the flame and whisk in the sugar.
  8. You’re done. Phew. It should look like a thin pudding.
  9. Put the hollandaise in a thermos and have a mimosa…you deserve one.
Make the Benedicts
  1. Preheat the broiler and bring a large pot of water to a boil over high heat.
  2. Split the English muffins in half and toast under the broiler for 3 – 5 minutes until they’ve got some color. Don’t forget about them or they will burn.
  3. Stack the Canadian bacon on a plate and put it in the microwave for 1 minute to heat it through
  4. Place 2 halves of English muffins on each plate and top each with a slice of Canadian bacon.
  5. Once the water boils turn remove from the heat and gently place the poached eggs in the hot water to heat through. Let them hang out in the water for a minute or two to heat through and then place one egg on each benedict.
  6. Drizzle on some hollandaise and enjoy!
Tips and TricksTips and Tricks

Make the poached eggs ahead of time to give you some breathing room before your brunch crowd arrives. They’ll hold in an ice bath in the refrigerator for a day so you can do them the night before and reheat them when you’re ready to serve.

The Eggs Benedict episode of Good Eats is filled with loads of tips and tricks for the hollandaise. I watched it before I made this recipe and I’m really glad I did.

Feed the FreezerFeed the Freezer

You can freeze unshelled eggs, Canadian bacon, and English muffins. You probably shouldn’t freeze a completed eggs benedict though. Frowny Face.

Fun FactsFun Facts

Over the course of her life, an average hen will produce about 320 eggs and one poulet basquaise.

Categories
Breakfast Featured Michael's Favorites Side Dishes

Creamy Cheese Grits

TemperatureN/ATime10 min

cheese grits

BackgroundBackground

Grits are a southern staple and if you haven’t tried them you definitely should. These grits are creamy and cheesy and make the perfect side dish for your southern brunch or dinner. They’re a perfect base for a lot of different dishes and can also be enjoyed alone as the ultimate comfort food.

The RecipeRecipe
Creamy Cheese Grits
 
Cook time
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These quick and easy creamy cheese grits are the ultimate southern comfort food.
Author:
Recipe type: Sides
Serves: 4
Ingredients
  • 2 Cups Milk
  • 2 Cups Water
  • 3 Tbs Butter
  • 1 ¼ Cup Quick Grits
  • 1 ½ tsp Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 1 ½ Cup Cheddar Cheese, Shredded
Instructions
  1. In a medium pot, bring milk, water, chicken stock, and butter to a boil over medium high heat. The milk will overflow the pot when it boils if you let it so keep an eye on it and use a 3 quart pot for this.
  2. As soon as the liquid comes to a boil, add the grits, salt, and pepper and reduce heat to medium low.
  3. Stir the grits pretty much constantly until they are thick and creamy – about 5 – 7 minutes. The grits will thicken more when you add cheese and as they cool.
  4. Once the grits are thick and creamy remove from heat and add half of the cheese.
  5. Stir the cheese into the grits until it melts fully and then repeat with the remaining cheese.
Tips and TricksTips and Tricks

Keep stirring those grits while they’re cooking. The constant stirring develops the starches in the grain and gives it that creamy consistency.

Feed the FreezerDon’t Feed the Freezer

Grits don’t reheat very well so keep them out of the freezer and make a fresh batch when you need your fix.

Fun FactsFun Facts

Stone Ground, Regular and Quick Grits are all the same thing, the names just refer to the size of the grind. Instant grits have been cooked, cooled and dehydrated into a powder. That’s why you only have to add water – you’re not cooking them, you’re reconstituting them.

Categories
Back to Basics Breakfast Featured

Thick-Cut Oven Bacon

Temperature375°Time20 – 30 mins

Crispy Oven Bacon

BackgroundMmmmmmm.  Bacon.

I’m no bacon cultist but whoever decided that it would be a good idea to take a pork belly, cure it in salt, smoke it, slice it and then fry it up was a visionary the likes of which the world has never seen before or since. This salty, smoky, crispy meat goes well with pretty much everything and is guaranteed to make any dish more delicious. It’s basically the King Midas of meats.

The only bad thing about bacon is that it can be messy to fry up on the stove top.* It splatters, and if you have to cook a lot of bacon for a crowd, it can seriously throw off your timing as you have to babysit it on the stove. I’m not sure where I learned about cooking bacon in the oven (I’m guessing Alton Brown), but I’m super glad that I did. It’s the easiest, least messy way to cook this delectable delight and if you’ve never tried cooking bacon in the oven, it will change your life.

The RecipeRecipe
Crispy Thick-Cut Bacon in the Oven
 
Cook time
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Cooking bacon in the oven is quick, easy and way less messy than cooking it on the stove top.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 8 Pieces of Thick-Cut Bacon
Instructions
  1. Do not preheat the oven! This is the key to perfect oven bacon.
  2. Place the bacon on a half-sheet pan and put in the cold oven.
  3. Turn the oven on and cook for 20 – 30 minutes until it reaches the desired doneness (see notes below)
  4. When the bacon reaches your preferred doneness, remove from the oven and place on a paper towel to drain.
Notes
This recipe is for thick-cut bacon. If you use regular bacon, it should take 10 – 15 minutes.

The fewer pieces of bacon you have on the pan, the less time it will take.

Begin checking the bacon 10 minutes before you think it should be done and take out of the oven when it reaches your desired crispness/doneness.

The bacon will continue to cook a wee bit when you take it out of the oven.
Tips and TricksTips and Tricks

*If you have a cast iron skillet that needs seasoning, do not use this method for bacon. Frying up bacon or sausage in the skillet, wiping out the grease with a paper towel, and repeating is the perfect way to season a cast iron skillet.

Feed the FreezerFeed the Freezer

Bacon freezes great and can be cooked from frozen by slightly adjusting the cooking time. I always freeze each slice of bacon individually in a single layer so I can take out a few pieces at a time rather than freezing a whole pound in one giant bacon block.

Fun FactsFun Facts

Google the “Bacon Number of [celebrity name]” and you can be the master of Six Degrees of Kevin Bacon. #1994PopCultureReference.

bradlycooperbaconnumber

Categories
Breakfast Featured Jason's Favorites

Homemade Frozen Sausage Biscuits

Temperature400°Time25 mins

BackgroundBackground

It is well known that breakfast is the best meal of the day.  If you were to ask everyone in the world what their favorite breakfast food was, I’m pretty sure the unanimous response would be a sausage biscuit, making the sausage biscuit the single most delicious food in the world.  It is also the perfect grab-and-go breakfast!  If only we could have a delicious sausage biscuit on hectic weekday mornings…

Wait a minute…

We can!!

At it’s most basic, this recipe is

  • Make sausage (or cook up some store-bought sausage)
  • Make biscuits
  • Put sausage in biscuit
  • Freeze

Here are the recipes that you’ll need for this marriage of deliciousness:

The RecipeRecipe

Homemade Breakfast Sausage
 
Prep time
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Total time
 
Author:
Serves: 8
Ingredients
  • 1 - 1.5 lb Ground Pork
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • ½ tsp Dried Sage
  • ½ tsp Dried Thyme
  • 1 Tbs Brown Sugar
  • ¼ tsp Cayenne Pepper
  • ½ tsp Red Pepper Flakes
  • 1 Tbs Mustard Powder
Instructions
  1. Preheat oven to 400°
  2. Combine all ingredients in a big bowl until it's one big mixture - think meatloaf.
  3. Divide mixture into 8 equal portions (mine are about 2.5 oz each) and form into patties
  4. Place patties on a sheet pan and cook for 10 minutes, flip the patties and cook for an additional 10 minutes.
  5. Test for doneness and enjoy!
  6. You can also cook these on the stove top in skillet.

Buttermilk Biscuits
 
Author:
Ingredients
  • 3 Cups Flour
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 1 Tbsp Sugar
  • 5 Tbs Butter
  • 3 Tbs Vegetable Shortening
  • 1⅓ Cup Buttermilk
Instructions
  1. Preheat oven to 450°
  2. Mix flour, baking powder, baking soda, salt, and sugar in a large bowl
  3. Cut in cold butter and shortening with a fork, your fingers, or a pastry cutter until you get pea sized chunks of flour/butter/shortening
  4. Pour in buttermilk and mix to combine. The mixture will be clumpy kind of like dry cookie dough.
  5. Turn dough out onto lightly floured surface and bring together into a dough - being careful not to overwork the dough.
  6. Pat dough out into a rectangle that is about ½ an inch thick and cut into biscuits. I cut them into squares because I didn't want to get out the biscuit cutters and reform the dough but you can cut rounds if you'd like.
  7. Place on greased sheet pan and put into the oven for 12 - 15 minutes. Watch them at the end and pull them out when they are golden brown and delicious.

Tips and TricksTips and Tricks

Freezing is not necessary. Eat as many fresh sausage biscuits as you want!

Feed the FreezerFeed the Freezer

So you’ve made the sausage and biscuits and put them together into a delicious sausage biscuit.  Assuming there are any left here’s what’s next…

  • Wrap Sausage Biscuits individually in aluminum foil and freeze.
  • The night before you want to enjoy a sausage biscuit, take one out of the freezer and place it in the refrigerator to thaw.
  • Place wrapped and thawed biscuit in a 400° oven and cook for 30 minutes until heated through.

No time to reheat in the oven?

  • Remove thawed sausage biscuit from aluminum foil and wrap in a paper towel.
  • Microwave on high for 50 seconds until heated through.  Some sort of witchcraft in the paper towel keeps the biscuit from getting that “microwaved bread” texture.  This is the method I use since I get up at 5:45 in the morning.

Forgot to put the biscuit in the fridge the night before?

  • Remove thawed sausage biscuit from aluminum foil and wrap in a paper towel.
  • Microwave on high for 75 seconds until heated through.
Fun FactsFun Facts
  • A biscuit refers to a cookie in the United Kingdom and Canada.
  • White flour, commonly used to bake biscuits, is almost instantly metabolized into sugar. Biscuits will quickly spike your blood-sugar level.
Categories
Bread Breakfast Featured

Aunt Suzi’s Banana Bread

Temperature325°Time1 hour 30 mins

Banana Bread from www.jasonscooking.com

BackgroundBackground

Sometimes I like the idea of bananas better than actually eating bananas so we have a lot of brown bananas in the freezer.  The best part about all of those bananas in the freezer is that sometimes Michael will turn them into the most amazing banana bread in the world.  This recipe came from his Aunt Suzi and whenever I bring it to work, everyone goes bananas for it!

Seriously…this bread is bananas.  B-A-N-A-N-A-S!

I couldn’t resist…

The RecipeRecipe
Aunt Suzi's Banana Bread
 
Prep time
Cook time
Total time
 
The world's most amazing banana bread. Seriously. Try it.
Author:
Recipe type: Dessert
Ingredients
  • 2 Super Ripe Bananas, mashed
  • 2 Eggs
  • 1¾ Cup Flour
  • 1½ Cup Sugar
  • 1 tsp Baking Soda
  • 1½ tsp Salt
  • 1 Cup Walnuts (optional)
  • ½ Cup Oil
  • ¼ Cup plus 1 Tbsp Buttermilk
  • 1 tsp Vanilla
Instructions
  1. Preheat the oven to 325°
  2. Grease and flour a 9 x 5 loaf pan. We've found that glass works the best.
  3. Combine all ingredients in the bowl of a stand mixer and mix to combine.
  4. Pour mixture into loaf pan and bake for 1 hour and 20 minutes or until top is a deep brown and split and a toothpick comes out clean.
Tips and TricksTips and Tricks

Michael says his secret is that he doesn’t put the nuts in it but I’ll leave that up to you.  This bread is great plain or with butter or cream cheese.

Feed the FreezerFeed the Freezer
  • Don’t throw away your brown bananas.  Throw them in the freezer and then thaw them out when you’re ready to make this tasty treat.  The best part is they have their own wrapper!
  • This bread freezes really well after it’s cooked and doesn’t take long at all to thaw so you have a sweet treat on hand whenever you want one.
Fun FactsFun Facts
  • Bananas are naturally radioactive.
  • There are approximately 1000 different types of banana plants.
Categories
Bread Breakfast Featured

Buttermilk Biscuits

Temperature450°Time25 mins

breakfast_biscuits_062314

BackgroundBackground

I love breakfast more than any other meal.  Breakfast has the best meats, the best breads, and sometimes dessert is incorporated right into the meal.  I’ll take a bacon, egg and cheese biscuit over a club sandwich any day of the week!

Growing up in the south, biscuits were a pretty regular sight on the table – whether breakfast, lunch, dinner or supper.  The difference between lunch/supper and dinner is that dinner is fancier and was more likely to feature all the good stuff that southern food is known for, AKA biscuits.

Nanny (my mom’s mom) taught me the basics of biscuits but she never measured so I couldn’t turn out reliable biscuits like she did.  My goal this year was to “get good at biscuits” so I picked up a book called Ratio: The Simple Codes Behind the Craft of Everyday Cooking and a bag of flour and went to work and here’s what I came up with…

The RecipeRecipe
Buttermilk Biscuits
 
Prep time
Cook time
Total time
 
Tender and flaky buttermilk biscuits will make people think that you are a southern grandmother.
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 3 Cups Flour
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 1 Tbsp Sugar
  • 5 Tbsp Butter
  • 3 Tbsp Vegetable Shortening
  • 1⅓ Cup Buttermilk
Instructions
  1. Preheat oven to 450°
  2. Mix flour, baking powder, baking soda, salt, and sugar in a large bowl
  3. Cut in cold butter and shortening with a fork, your fingers, or a pastry cutter until you get pea sized chunks of flour/butter/shortening
  4. Pour in buttermilk and mix to combine. The mixture will be clumpy kind of like dry cookie dough.
  5. Turn dough out onto lightly floured surface and bring together into a dough - being careful not to overwork the dough.
  6. Pat dough out into a rectangle that is about ½ an inch thick and cut into biscuits. I cut them into squares because I didn't want to get out the biscuit cutters and reform the dough but you can cut rounds if you'd like.
  7. Place on greased sheet pan and put into the oven for 12 - 15 minutes. Watch them at the end and pull them out when they are golden brown and delicious.
Tips and TricksTips and Tricks
Feed the FreezerFeed the Freezer

Biscuits are super easy to make and freeze really well.  Get the hang of it and you’ll never buy a bag of frozen biscuits again!

  • Place uncooked biscuits in a single layer in the freezer so they’re not touching.
  • Once the biscuits have frozen, place them in a freezer bag for up to 6 months.
  • Cook biscuits directly from frozen at 375° on a greased pan for 20 – 25 minutes or until they’re golden brown and delicious.
Fun FactsFun Facts
  • A biscuit refers to a cookie in the United Kingdom and Canada.
  • White flour, commonly used to bake biscuits, is almost instantly metabolized into sugar. Biscuits will quickly spike your blood-sugar level.
Categories
Breakfast Featured

Homemade Breakfast Sausage Patties

Temperature400°Time25 mins

BackgroundBackground

I’m going to show my hand in the controversial bacon vs. sausage debate and align with Team Sausage.  Breakfast is my favorite meal of the day and, while all of the breakfast meats are delicious, sausage is my favorite.  Don’t get me wrong, I love bacon – I just love sausage a wee bit more.  There’s nothing quite like a spicy/sweet sausage patty inside a light and fluffy buttermilk biscuit to get your day started off right.

The RecipeRecipe
Homemade Breakfast Sausage Patties
 
Prep time
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Total time
 
Making your own breakfast sausage is super easy and you probably have most if not all of the spices you need in your cabinet right now!
Author:
Recipe type: Breakfast
Cuisine: Southern
Serves: 8
Ingredients
  • 1 - 1.5 lb Ground Pork
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • ½ tsp Dried Sage
  • ½ tsp Dried Thyme
  • 1 Tbs Brown Sugar
  • ¼ tsp Cayenne Pepper
  • ½ tsp Red Pepper Flakes
  • 1 Tbs Mustard Powder
Instructions
  1. Preheat oven to 400°
  2. Combine all ingredients in a big bowl until it's one big mixture - think meatloaf.
  3. Divide mixture into 8 equal portions (mine are about 2.5 oz each) and form into patties
  4. Place patties on a sheet pan and cook for 10 minutes, flip the patties and cook for an additional 10 minutes.
  5. Test for doneness and enjoy!
  6. You can also cook these on the stove top in skillet.
Tips and TricksTips and Tricks

Here are some things you may not know about sausage:

  • It’s incredibly easy to make at home.
  • You can cook it in the oven!

I had no idea you could cook sausage in the oven!  I’ve been cooking it on the stove top like a schlub for years.  Like bacon, sausage in the oven is super easy and way less messy than cooking it on the stove top.  Give it a shot and I think you’ll be pleasantly surprised!

Feed the FreezerFeed the Freezer

Sausage patties freeze beautifully and can be cooked from frozen on the stove top or in the oven.

  • Place uncooked sausage patties not touching in a single layer in the freezer until they are solid.  Once solid, transfer them to a freezer bag and keep them for up to 6 months.
  • When ready to cook, remove the number of patties you need from the freezer and cook in a cast-iron skillet directly from the freezer until they are no longer pink in the center (about 5-6 minutes per side).

You can also freeze cooked sausage patties and reheat in the microwave or on the stovetop for a quick and mess-free breakfast!

Fun FactsFun Facts
  • 83% of sausages are made from pork.
  • Sausages were called bangers during the Second World War because they contained so much water they exploded when fried.