On Christmas Traditions and Cinnamon Rolls

While I really do try to eat healthy most of the time, I’m one of those people willing to just dig into the comfort food during the holidays.  Throughout centuries and cultures, we use food to bind us together, to feel connected, and to show people we love them. I feel that food traditions during the holidays are among the most important, and I’m willing to go for an extra walk in order to eat a few extra calories. roll-and-candles

With this in mind, I was after the perfect cinnamon roll recipe for years. My husband has these wonderful memories of his mom’s cooking when he was growing up. Specifically, he remembers how lovely and warm and wonderful it was when his mom made homemade cinnamon rolls for him and his siblings on Christmas mornings.

Since I love food, especially comfort food, I was determined to make cinnamon rolls for my husband and sons on Christmas morning. This was my plan. I wanted to carry on the tradition. Every year I tried. And every year I failed.

My husband’s mom was a great cook and was even a cook at the local school where my husband grew up in Montana, but, unfortunately, she passed away long before I even met my husband. This means no recipes for me, and while that may seem like a petty thing, “no recipes,” I’m a firm believer in food connections to memories and family, so even though the greatest tragedy is that my husband lost his mother, it’s no small tragedy that our family has none of her recipes to carry on with her traditions.

After first hearing the story about my husband’s warm memory of Christmas morning and cinnamon rolls, I set out to find a recipe and create a similar holiday memory for our family.

I started with a recipe that took like all day on Christmas Eve. It looked great, but, when you work with yeast, you usually are going to be working with it all day. But, oh my goodness, it was pretty awful. It was Christmas morning “this is pretty good because it has sugar on it” good but that’s about it.

Fail.

I tried again the next year, and I found a cinnamon roll recipe that looked good but didn’t take all day. Those were some hard cinnamon rolls and not comforting at all.

Fail.

But, last year, my husband found a quick dough recipe for dinner rolls, and I loved it. It allowed me to make yeast rolls in about 30 minutes. A miracle, right? And, then, one day we had the thought that maybe that dough could work with cinnamon rolls.

So I just invented a filling and icing plan and gave it a go. The results were quite comforting–and delicious.

This cinnamon roll recipe is now a part of our Christmas morning tradition, and I hope you enjoy them. You can make them in just a little over 30 minutes and maybe add a sweet breakfast treat to your holiday tradition.

Christmas Morning Cinnamon Rolls

Dough Recipe (adapted from Kitchenmeetsgirl.com)

Ingredients

1 cup plus 1 Tablespoon very, very warm water

2 Tablespoons active dry yeast

1/4 cup local honey

1/3 cup melted butter or olive oil (I used olive oil but use extra virgin olive oil)

1/2 teaspoon salt

1 large egg

3 1/2 cups of white, unbleached flour

Filling

1/3 cup melted butter

1 cup brown sugar

1 and 1/2 teaspoons cinnamon

(mix together and add after dough is rolled out)

Icing

1 and 1/2 cups of powdered sugar

1 teaspoon vanilla

4 Tablespoons milk

(mix together; icing should be thick)

Directions

In a bowl, mix the warm water, yeast, honey, and butter or oil. Let it sit for 15 minutes. Make sure the water is very warm!

After 15 minutes, the mixture should be fluffy and bubbly. Add your egg, salt, and 2 cups of the flour. Mix. Then, 1/2 cup at a time, add the rest of the flour. Roll it into a ball and let it rest for 10 minutes.

dough-ball

When the dough is ready, roll it out into a large rectangle. It should be thin for rolls and soft. Spread the filling evenly across the rectangle.

Carefully roll the dough from the long side of the rectangle. Go slowly and try to keep it even. When you have the dough into a giant roll, cut it into pieces about 1 inch to 1 and 1/4 inch wide. I usually have to leave off the ends and end up with 12 to 14 rolls.

cinnamon-roll-process

Bake the rolls in a glass baking dish, 9 X 13, at 385 for 10 minutes. Rotate and bake for 3 to 5 more minutes depending upon your own. The rolls will be golden brown in the top when ready.

Let the rolls cool slightly before adding the icing. In addition to being yummy, these rolls are pretty as well, and I struggle with pretty, so that’s saying something.

I serve the sweet rolls with our farm fresh scrambled eggs and some fruit on the side.

cinnamon-roll

I hope you enjoy these, and I hope our Christmas family tradition can warm your heart and tummy as well.

What are some of your holiday food traditions?

On Summertime Sadness: Saying Goodbye to the Maine Summer

It turned chilly outside this week. After a very long and very hot summer, you would think I would be thankful. I am, after all, a Texas girl who moved to Maine, in part, to escape the heat. But, today, I feel the melancholy—the melancholy for summer that I feel in Maine more than anywhere I’ve ever lived.

I love all of the seasons in Maine, maybe even mud season because I know what’s coming next. Well, the season after black fly season. Yes, that one. Summer.

Growing up in Texas, we didn’t have seasons like we have here in Maine. It went from long hot summer to like two weeks of fall right into a messy, icy, windy winter. Fall is the best, right? I hated not having fall growing up. In Maine, fall is heavenly, magical, but thinking about fall leads me to a melancholy for summer.

Summer in Maine is like nowhere else. Even though my husband and I work way too much in the summers, the culture here reminds us to take breaks. Swimming is important. Hikes are important. Enjoy the water. Cook out. Watch the fireflies—and the stars. These things are valued here, and this makes summer extra special to me.

The summer is winding down. My oldest son is going back to college. I will begin longer homeschool days with my youngest son soon. And, pretty soon, the beautiful fall will be here.

But, for now, I feel melancholy that summer is passing. Though I enjoyed it, I always feel as if I never enjoy it enough. I want to do more, to take more of Maine in, to spend more time relaxing in the sun, watching the chicky girls eat watermelon, and listening as the hummingbirds zip by to the feeder.

A couple of years ago, at the end of summer, I heard a hummingbird commotion one evening on our back deck. We had two hummingbirds who had been visiting our feeder and our hearts all summer—a male and female we named Mack and Clara. We could tell them apart from the other hummingbirds because Mack was particularly short and stocky, and Clara had an unusual shape to the back of her head. They hung around a lot and seemed to have a nest in a nearby tree.

We loved watching those beautiful birds.

One evening in late August, I heard Mack and Clara making a lot more noise than usual. When I looked out the door, I was mesmerized by the beautiful dance and play Mack and Clara were engaged in. I had never seen them play like that and for so long—and with me so near with the camera.

It turns out that Mack was saying goodbye. It seems the male hummingbird will head south early to find a place for the couple. We never saw Mack again, and, after about another week or so, we never saw Clara again.

I had hoped that Mack and Clara would find us again the next year, but it was not to be. We had more adorable hummingbirds, but they definitely weren’t Mack and Clara.

When I think of those beautiful birds and the summer and how soon both the birds and the summer will be gone, I definitely feel the melancholy. I start to feel regret for the things I have wanted to do all summer but didn’t.

But, in writing this post, I have decided that it’s not too late. We bought a canoe this summer but haven’t taken it out on the water yet. This must be done. I’m also determined to make it to the Blue Hill Fair another year to mark the end of my summer with a James McMurtry concert. But, most of all, I want to take an afternoon nap in the warm air with the wind blowing through the leaves in the trees, making that magical whishy-rustly sound.

And I want to hang out with my husband and boys just a little more, just doing nothing, just visiting. We are always so busy with work, the chickens, the house, the garden, running to activities. For a bit, I want to stop time with my family and just do nothing. Surely, that’s possible in the summer time, right?

These are my goals. I don’t want too many summer regrets this year. What are your goals for the end of summer? How can you avoid summer regrets?

Let’s make a deal to say goodbye to this beautiful Maine summer (or summer wherever you are) with meaningfulness, and share your thoughts on summer in the comments below. I really want to hear them!

On Blueberries, Muffins, and Blueberry Thieves

blueberry muffins

So blueberry season is now upon us in Maine. One of the reasons I love the Maine summer is that we have three berry seasons: We start with strawberry season; then the raspberries come; and we end on blueberries.

We kind of have a fourth season of summer in Maine, but it has nothing to do with berries. I think it’s called the “melancholy that our beautiful summer is almost over” season, but that’s for writing about later. Right now, it’s blueberry time!

I love blueberries. I mean, I don’t have the history with blueberries that I have with strawberries, but I love them so much that, two years ago, for my birthday, my husband bought me six blueberry bushes to plant in our garden.

It was a bit of a rough go at first. There was a bunny who ate both leaves and berries. Then, one of the bushes got sick. Still, last summer, we had a small but delicious crop of blueberries.

But, this year, things were looking great. All six bushes were loaded with berries, and I was so excited!

Until the unthinkable happened…our ducky-ducks ate all the blueberries!

There were like 50 to 70 berries left at the top of the very tallest bush. Our sweet little ducky-ducks (aka blueberry thieves) ate everything else! I am talking about hundreds and hundreds of blueberries. Those stinkers! Still, I can’t be mad at them because they’re cute, and they’re just doing what ducks do.

My husband fenced off most of the garden, but he didn’t fence off the blueberries. We paid for this and learned a hard lesson. Next year, it’s the fence!

But, we still had like 75 to 100 berries left, and I, being the optimist I am, thought this would be just enough to make a good batch of blueberry muffins. I have this amazing blueberry muffin recipe (see below), and I wanted to make a batch with our own blueberries.

Unfortunately, those little ducky-ducks were very persuasive. As I was picking those beautiful blueberries on the tallest bush, a few of our chicky girls came over to “share.” They’re so cute, I couldn’t resist sharing some. But the next thing I know, the ducks are with me.

There they were. Chewing hopefully on the blueberry bush next to me (on one that had already been stripped) and looking at me from the side, as if to say “Oh, mama, we love the blueberries. Please share with us.”

And if you think I’m making up that look, you have to meet our ducks. Believe me, they know what they’re doing.

So what am I supposed to do but share blueberries? So I did.

image of duck
I ask you, is this not the face of a persuasive, blueberry thief?

I think we still have enough for one batch of muffins, but it looks like it’s going to be another year of purchasing and picking blueberries from a local farm. Of course, that’s OK because that’s awesome too.

If you live in Maine, here’s a great blog post from Diane Atwood’s Catching Health offering a list of places you can go to pick blueberries. It’s an awesome resource!

And, once you get your berries, you might want to try them in this delicious bed-and-breakfast-style blueberry muffin recipe.

As an aside, I’ve never been to a bed and breakfast, so I don’t know what kind of muffins you would get at one, but if I had a bed and breakfast, you could get these blueberry muffins there. They’re a hit with my whole family—and our neighbors. Plus, they’re super quick and easy to make.

Blueberry Muffins with Crumb Topping

*Please note that this recipe was adapted and “remixed” from several recipes years ago, so I have no recipe to credit here.

blueberries from garden
This is all we had left after the thievery and the begging!

Ingredients for Muffins

1 ½ cup of flour

¾ cup of sugar

½ tsp. salt

2 tsp. baking powder

¼ cup canola oil

½ teaspoon vanilla

1 egg

almost ¾ cup of milk

1 ½ cup of blueberries

Ingredients for Topping

½ cup light brown sugar

⅓ cup flour

1 ½ teaspoon cinnamon

¼ cup soft or melted butter

Directions

In a large bowl, mix all of your dry ingredients for the muffins together. Add the wet ingredients and be careful on the milk. It really does need to be a little less than ¾ cup of milk. Too much milk seems to really negatively impact the muffins. After you mix the wet and dry ingredients, fold in your blueberries.

Use fresh blueberries your ducks didn’t steal if possible.

Muffin Batter
Be careful not to squish the blueberries too much, or your batter will turn purple, which is kind of pretty, I guess.

For the topping, mix the sugar, flour, and cinnamon. After you have mixed those well, add ¼ cup of the soft or melted butter. The topping should be crumbling just a bit, so if it’s too moist, you can add a dab more of brown sugar or flour.

blueberry muffins
So yummy!

Put into a 12-muffin pan and bake for 15 to 16 minutes at 375 degrees.

It’s a pretty easy recipe and so delicious. I hope you enjoy!

 

On Strawberry Scones

scone ingredients

It’s strawberry season here in Maine, and strawberries are my favorite fruit. Of course, during blueberry season, I’m convinced blueberries are my favorite fruit, but strawberries and I go way back.

When I was little, I loved strawberries with a passion, but, when I was growing up, we didn’t have a lot of money for things like fresh fruits, which meant I didn’t get a lot of strawberries. Still, every year, on my birthday in May, I would get a strawberry cake, and I would be in heaven.

I think strawberries became even better in my little child mind, and I’m pretty sure I built up a myth about how delicious they taste, though they’re pretty delicious. Still, I admired their color, texture, and juiciness to an unusual level, I’m sure. When I would see other children eating strawberries, I was undoubtedly too envious.

So, as an adult, when my husband and I started our garden, some of the first things we planted were strawberries. My husband built me two large raised beds, and we filled them up with June-bearing strawberries. Having to wait the first year, because you can’t let the plants make berries the first year they are planted, just about killed me.

But, now, we are all set, and as I fill up my bowl with the strawberries I pick in the mornings, I feel a little bit like my life has come full circle. I have plenty of strawberries, and I love that we grow them ourselves.

fresh strawberries
These strawberries were picked fresh for scones this morning. The harvests are still a little small, but the berries are really just getting going.

I even have enough to share, though I have found myself far less generous with our strawberries than I am with the other foods we grow in our garden. I may need to work on that, but, then, strawberries and I do go way back.

Anyway, since the glorious strawberries are upon us, I wanted to share the best strawberry scone recipe I have found. I have searched for nearly a decade for the best scone recipe, and I finally found one that, with some adaptation, worked very well, I think.

This recipe has been revised quite a bit but adapted from the beautiful cooking blog Pinch of Yum.

Makes 8 Giant Scones

Ingredients:

2 cups flour

½ cup sugar

1 Tablespoon baking powder

½ teaspoon salt

½ cup cold salted butter, cut into tiny cubes

1 egg

¾ cup heavy cream

1 to 1 ½ cups fresh strawberries, cut into small pieces

additional heavy cream for brushing before baking

1 ½ cups powdered sugar

3 Tablespoons milk

parchment paper

Directions:

In a large bowl, mix together your dry ingredients. Then, add the tiny pieces of butter and cut the butter in using a cutting-in tool (I don’t know if those things have a particular name, but I have one pictured here). Then, mix in the egg and the heavy cream with a wooden spoon.

scone ingredients
Here are some of the key ingredients. I have no idea what the cutting in tool is really called, but it is a must-have for baking with butter.

Once things start to get a little bit mixed, you will likely have to use your hands. The dough is dense, and I usually have to work everything in with my hands to get things mixed.

Now, it’s time to add your strawberries. Using your hands, mix in the strawberries as much as you can without squishing them too much, though some squishing seems to be inevitable.

Bring the ball of dough to your counter covered in flour. Using flour on your hands to help keep the dough from sticking to you, spread the dough out into a relatively flat circle, as you can see in the picture.

Cut the dough into 8 triangles and place them on a cookie sheet lined with parchment paper. Now, brush on some additional heavy cream to make sure the tops of each scone are covered with the cream.

scones pre-baking
These are the scones pre-baking, cut from the flat circle into triangles. They will rise quite a bit, so that’s something to keep in mind.

Bake at 385 degrees for 16 to 18 minutes, depending upon your oven. I highly recommend you start checking at like 15 minutes because you never know.

When the scones are golden brown in the edges and can pass the toothpick test, they are done. Try not to overcook them.

While they are cooling, mix the powdered sugar and 3 Tablespoons of milk to make the glaze. The glaze should be pretty thick. If it’s too thin, it will just be absorbed by the scones, which is not as good, in my opinion. Brush the glaze on each scone after the scones have had a chance to cool just a bit. It’s okay if they are warm, just not hot.

Serve warm if you can, and enjoy!

strawberry scone
These strawberry scones are heavenly! I promise!

These strawberry scones were made with fresh strawberries from our garden, but if you don’t have strawberries growing in your back yard, check out this excellent blog post from Catching Health with Diane Atwood for places in Maine where you can pick fresh strawberries right now.

If you don’t live in Maine, come visit us at least. We have the best berries. I might be willing to share some.

On Making Pie

I spent many years in search of the best pie crust recipe I could find, but it was only a couple of years ago that I realized why it was so hard to find a good pie crust recipe—I was trying to find a low-fat recipe. I know. I know. It was a big mistake.

After many, and I do mean many, failed pie crust attempts (all of which my sweet husband ate and encouraged me by saying “It’s not too bad” or “It’s pretty good”), a couple of years ago, I found a recipe that I could adapt well, and it was not low fat.

The biggest lesson I learned in my quest for good pie is this one: It’s just going to have some calories, and that’s OK with me.

Now, calorie-wise, I can’t afford to eat a lot of pie, and some might argue that I can’t afford to eat any pie. But there are some things in life that are just worth it. To me, a good piece of pie is worth the calories. I’m totally willing to walk a few extra miles or even skip lunch for a good piece of pie. I feel like this says a lot about me as a person. This is where I am in my life. Pie is important.

So, here’s the recipe for the crust, and I have some tips below. This recipe was adapted from a couple of pie crust recipes but most closely with one from Allrecipes.com.

Makes One Pie

A Top and Bottom Crust

Ingredients:

2 cups flour

1 cup butter-flavored shortening (or 1 cup butter)

*As a note on this ingredient, I actually use a little more than ¾ of a cup of the butter-flavored shortening. It’s like somewhere between the ¾ of a cup and a full cup that is the perfect amount, at least we think so.

1 Tablespoon white sugar

½ teaspoon salt

¼ cup ice water

½ egg

*This gets tricky, but you can do it.

½ Tablespoon white vinegar

Directions:

Mix all of your dry ingredients together, and let your water sit with some ice in it to get really cold. Add in the ¾ cup to 1 cup of butter-flavored shortening or butter. Cut it in, so everything looks crumbly.

Now, add your wet ingredients. Add your ½ egg. I have added just about a whole egg before. It still works. Add your vinegar and water (just take out your ice).

Mix everything together with a wooden spoon—but not too much. You just want to mix it enough to work with it. The original recipe says to let the dough sit in the freezer for some hours before you work with it, but I never do. I can never plan that far ahead.

Cut your dough into two pieces, one for the top and one for the bottom. Roll it out pretty thin-like. When the dough is thin, it comes out flakier, I think, which is good to me.

Of course, you can put any kind of deliciousness inside your pie crust. I prefer fruit pies from fresh, sweet fruit and just a little sugar and cornstarch. If you’re going this route, just fill up your pie shell with the amount of fruit you like. *Please note that you will need an official recipe for the filling if you go with apple pie, but I just stick things like strawberries, raspberries, peaches, etc. right in there with a little bit of sugar and cornstarch.

Cut some kind of hole in your topic crust or you can make the lattice top. When I have more time, I make the lattice top. When I am in a hurry, I cut a heart into the top crust. Pinch your edges together. You can get fancy with this, but I have no skill in this department.

apple pie
This is an apple pie with a lattice top pre baking. I am still searching for the best filling recipe for apple pies, so if you have one, please share!

Cooking time and temps totally depend upon your oven I have found. I have made some big mistakes following recipes on temperature and time, but with a fruit pie, I recommend 400 degrees and that you start checking and turning (if you have a sad, uneven oven like mine) at about 20 minutes. The trick is to cook until the crust is golden brown on the top.

Now, here’s the story of and recipe for the best pie I ever ate in my whole life.

Our neighbor grows raspberries every summer, and they are lovely. The raspberries in the grocery store cannot compare, as the ones from our neighbor’s garden are so flavorful. And, thankfully, every year, she shares said raspberries with us. I am always making raspberry/blackberry pies with those raspberries, and they are delicious. But, this year, I decided to get some super ripe peaches and make a raspberry/peach fruit pie with this delicious pie crust recipe.

I used about 2 cups of raspberries and close to the same amount of peaches. The peaches were bought at the local grocery store, but I put them in brown paper bags and let them sit in the basement until they were so ripe I could hardly hold one. Then, I cut them up and put them in the pie. I added ¼ cup of sugar and a tablespoon of cornstarch. I cooked the pie about 25 minutes, until it was golden brown.

This was my first go at this pie, so I wasn’t sure. Still, I was hopeful. But, after dinner, everyone was full, so no one at a piece of my raspberry/peach pie. But I didn’t forget about it. No, I didn’t.

That night, before bed, I announced that I was having a piece of the pie. My husband said he would have one “maybe later,” so I proceeded on my own. Upon taking the first bite, I was frozen. My taste buds were overwhelmed with deliciousness. I ran to the living room and told my husband he was going to have to try this pie.

I said, “I could be wrong, but I think this is the kind of pie you win awards for.”

So, of course, he had to try it. It turns out I was right. It was amazing; he said he thought so, too. He agreed it was the best pie he had ever eaten.

So, when you make pies like that, you have to eat pie sometimes. I hope you enjoy this recipe. I hope you get some fresh raspberries and ripe peaches this summer and get to make a pie that might literally bring you some joy.

Cherry Pie image
I have used this picture before, but it was kind of critical this week. This is my classic “I’m in a hurry” pie crust top. But I always cut a heart into the top (unless it’s National Pi Day, and I use a Pi symbol) because my pies are made with love.

Pie brings me some joy. Thankfully, in the summer, we are all working so hard and so long in the garden and with the animals that we can afford the extra calories.

Life’s too short not to have some pie, especially pie made with love!

On Making Bread

I love homemade bread, like way too much. I’m pretty sure one of the reasons I originally fell in love with my husband is because he could make homemade bread like no one I had ever known.

You know the kind of bread I am talking about. It’s crisp on the outside, soft and chewy on the inside, full of air, and smells so good it moves you. Then, when you put it in your mouth, it tastes so delicious you have to make some kind of noise to let the world know you’re eating this amazing bread.

Yeah, that’s how much I love bread. But it really is the stuff of life. There’s something so powerful about the smell of fresh bread baking in a home. Bread means home to me.

And, as a part of our whole “learning to be self sufficient” movement, my husband and I ordered some wheat in bulk to see if we could grind wheat ourselves. We’re still not sure about growing our own wheat because we don’t have too much land. Plus, you can order wheat in giant buckets that are sealed so the wheat lasts for twenty years. I’m not a “doomsday prepper” or anything, but I do worry about the state of things. So having wheat around seems like a great idea to me.

hands in wheat
Our youngest loved running his hands through the wheat, and I thought it made for a great picture.

But, of course, we needed a way to grind this wheat. We did our research and bought a sturdy but “spendy” wheat grinder. After reading the reviews on these products for many months, it became clear that, as with most things in life, when it comes to wheat grinders, you get what you pay for. So, even though we’re trying so hard to be frugal in every aspect of our lives, we saw the investment in a good wheat grinder as, well, an investment.

What we did not anticipate was that it would be such good exercise.

You have to turn the wheel many, many, many, many, many times to get a decent amount of flour. I made it about fifteen minutes, and I was like “I need a break!” Our youngest gave it a go and lasted about five minutes. Our teenage son walked by and said hi.

My poor husband ended up doing the bulk of the work. I think he must have been grinding wheat for about an hour. It was a total workout, but as much as I love to eat bread, my husband loves to make bread. We’re a great match that way. Anyway, he says you have to sweat a little for your bread to be good, so I don’t think he minded the wheat grinder workout at all.

grinding wheat

Since my husband won’t hand over the official loaves of bread making task to me (He won’t share his techniques with me. He says he has given me his biscuits, his sauces, but he’s keeping the bread.), he set out to make bread from home ground flour for the first time. Apparently, there are some issues with the gluten not being as good when you grind the wheat yourself, so there are tricks to get the bread to rise the way it would with store-bought flour, but I thought the first go at home-homemade bread was a success.

We got four loaves that were denser than usual but still amazingly delicious. Bread is beautiful to me, but these loaves were especially so because they were a part of our process of learning to be self-sufficient. We’re getting there.

My husband says that, next time, he has to adjust the recipe for the difference in the gluten, but, for now, we have four loaves of bread that cost only a couple of dollars total compared to three dollars a loaf. Of course, that’s if you don’t count the cost of the grinder, and since we made it a Christmas present to ourselves, I decided not to. Plus, the nutrition is so much better than most store-bought breads.

Now, the next plan is to keep grinding our own wheat but try making bread without using yeast to raise the bread; we’ll have really nutritious bread. Apparently, using the yeast takes away some of the amazing nutrition of the wheat, and we’ve just pretty much removed all of the excellent nutrition of the wheat in store-bought bread. What a waste, right?

I’ve been reading Michael Pollan again, and I think I’m going to try the bread with no yeast thing myself. It sounds challenging, but if I can get the nutrition to go along with the amazing taste of homemade bread, it seems like it’s worth a try. I’m trusting Michael Pollan that it can be done. After all, he’s an English major like me.

Hopefully, I’ll have recipes to follow. In the meantime, if you get the chance, eat some homemade bread today, and while you’re at it, put a little real butter and local honey on it. The goodness is in the small things. I know this part for sure.