Yum

Sunday, May 31, 2015

What's for Eats? Sunday March 31, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!


Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net
Happy Sunday! Boy I've been so busy lately, I barely know whether I'm coming or going. I'm hoping things quiet down soon. I didn't get a chance to make a meal plan last week, since we were out of town and super busy. By the time we returned home, I was just bombarded with responsibility after responsibility. Mr B had a field trip which I went on, I helped in Kindie Land, I had to finish the school's lunch orders for the month (thank goodness it's the last one!). Now I feel like I'm coming down with something and Mr B has an earache. Hoping this week is a little less stressful.

Here is what I have planned for the week






Tuesday, May 26, 2015

Caramel Fudge Banana Cake

A delicious and moist banana cake is topped with a crunchy sweet caramel fudge frosting.


Caramel Fudge Banana Cake


I recently cleaned out the fridge freezer, since it wasn't freezing things properly. It was over stuffed so I brought some items to our chest freezer in the basement. While cleaning it, I found at least a dozen (if not more) frozen bananas. So I thawed a whole bunch of them and decided to have a banana baking day. I had seen this awesome looking banana cake recipe over at With a Blast and decided that I wanted to make a banana cake. I LOVE banana cake, but never make them because they are always so dense and heavy.

I loved that the recipe over at With a Blast used cake mix. I recently bought a few boxes, on sale, for last minute desserts, dump cakes, cookies etc. I don't mind using a box mix once in a while, especially for recipes I know would not be a delicious, if made totally from scratch (if any of you have an awesome moist and fluffy banana cake recipe from scratch, please share!). I altered Linda's recipe a bit and decided to top mine with a caramel fudge frosting, since I didn't have real caramel and I totally suck at making my own.
I did make a caramel glaze that I poured over the cake and let soak in overnight, before frosting.

This cake is fantastic! It is moist, fluffy and has a great banana flavour. The frosting hardens slightly when it sets up and adds a nice sweet and slightly crunchy contrast to the cake. Topped with toasted walnuts, this cake is a banana lover's dream!


Caramel Fudge Banana Cake



Caramel Fudge Banana Cake

1 box yellow cake mix (I used Duncan Hines)
2 tsp cinnamon
2 eggs
1/2 C sour cream
1/2 C water
1/4 C coconut oil, melted
3 large ripe bananas, mashed (about 1 1/2 C)
3 Tbs butter
1/2 C brown sugar
1/2 C icing sugar
1/3 C milk
1/2 C walnuts, for garnish

Frosting:
1 1/2C brown sugar
4 Tbs butter
6 Tbs milk


Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish; set aside.

In a large mixing bowl, beat together the cake mix, cinnamon, eggs, sour cream, water and melted (cooled) coconut oil, until smooth; about 5 minutes. Add in mashed bananas and beat for 3 minutes more. Pour into prepared baking dish and bake for 25-30 minutes; until a toothpick inserted in the center comes out clean. Remove cake from oven and immediately poke holes into it with a wooden skewer (poke a lot of holes!). 

In a small sauce pot, melt 3 Tbs butter over medium heat, Add in 1/2 C brown sugar, powdered sugar and milk; whisking until smooth. Pour over cake hot cake and spread out evenly. Let cake cool completely and let caramel glaze soak in for several hours.

For Frosting: Melt 1 1/2 C brown sugar, 4 Tbs of butter and 6 Tbs milk in a small sauce pan and bring to a boil, over medium low heat. Boil for 3 minutes, stirring constantly. Take off heat and cool, while stirring, until frosting is thick enough to spread. Spread evenly on cooled cake.

Place walnuts in a small skillet, over medium low heat. Cook, stirring occasionally, until walnuts begin to toast up and smell delicious. Remove from skillet and let cool. Sprinkle over iced cake.

Monday, May 25, 2015

Simple Supper Tuesday #113

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS



Layered Greek Ranch Dip- Swanky Recipes


Recipes that CAUGHT MY EYE




Slow Cooker Chicken w Mango, Black Beans and Corn Salsa- Electric Red Barn




Crock Pot Asian Pineapple Pork- Homemade Food Junkie




Banana Split Dream Dessert- Inspiration for Moms




Mini Strawberry Pies- Dad Whats 4 Dinner




Yummy Popsicle Recipes- Pink Heels Pink Truck




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


Thursday, May 21, 2015

Crock Pot Sausage, Potato and Spinach Soup

Sausage, spinach and Creamer potatoes are slow cooked all day, to create a creamy and hearty soup.



Brrr, has it sure has cooled down the last few days. This spring has been a roller coaster ride of nice weather and cold weather. We will have a day with record breaking highs, then within 24 hrs we are down to below zero (that's zero celsius). Needless to say, it's been difficult deciding what to cook lately, LOL. One thing I can always count on, is having to use the crock pot, at least once a week.

Since the weather has turned cool again, I took the opportunity to make some soup. Now I am a total sucker for a good potato soup. There is just something about a creamy and hearty potato soup, that hits the spot on a crisp day. We had recently purchased delicious Italian sausages from a school fundraiser and I thought they would make a wonderfully flavourful potato soup. I knew I wanted to use Little Potato Company Creamer potatoes, because they are so easy to use and are full of potassium, due to their thin skins that do not require any peeling.



I chose to use the Baby Boomer varietal of Creamer potatoes, for my soup. Baby Boomers are the smallest varietal of Little Potato Creamers, and they have a delicious fluffy texture when cooked. By mashing a few of the Creamer potatoes while in the soup, it would thicken and become creamy and delicious.

This soup is simple, yet is seriously delicious, thanks to the Creamer potatoes. They cooked up perfectly in the crock pot and the thin skins melt in your mouth while enjoying the soup. They absorbed the wonderful flavour of the sausage and were the perfect way to add a delicious and comforting heartiness to this soup.



Sausage, Potato and Spinach Soup

3 large mild Italian sausages
1 small onion, chopped
2 cloves garlic, minced
1 Tbs Tarragon and Chive seasoning (or use 2 tsp of each)
5 C chicken stock
1/2 tsp salt
1/4 tsp pepper
1 C sour cream
1 1/2 C frozen spinach (or 2 C fresh)

Remove the Italian sausage from their casings and brown in a skillet, over medium high heat. 

Add browned sausage meat to a 6 qt crock pot, along with the Little Potato Baby Boomer Creamer potatoes, onion, garlic, chicken stock, tarragon and chive seasoning, salt and pepper. Cook on LOW for 6-8 hrs; until potatoes are fork tender.

Using a potato masher, smash potatoes in the soup, leaving some big rustic chunks. Stir in the spinach and sour cream, cover and cook until spinach is warm; about an additional 10 minutes. Serve while hot.


Disclosure: I received compensation in exchange for creating this recipe. As always, the opinions on this blog are my own.

Tuesday, May 19, 2015

Blueberry & Maple Mousse Parfaits #PureInfused

Blueberry mousse and maple mousse are layered in this stunning dessert, featuring Pure Infused Maple Syrups.

Blueberry & Maple Mousse Parfaits #PureInfused


Being Canadian, I grew up eating maple syrup. I remember how in grade school, we would go visit the sugar shack, every Spring and learn about how maple syrup was made. There was nothing better than eating freshly made maple syrup, poured over clean cold snow. The slightly sweet syrup would set up like a sticky toffee, for an amazing treat. 

Even now that I am older, I still cook with maple syrup. I always have a bottle in my cupboard. It is so versatile that I use it in many recipes. Ribs, desserts, granola- anytime I want to add a little something special to a recipe, I reach for maple syrup. So, when I had the chance to try Pure Infused Maple Syrup, I was extremely excited. Pure Infused Maple Syrup combines the many cultures found in Canada, into their maple syrups. Infused with all natural ingredients such as vanilla, lavender, chai, chipotle, lemongrass and cinnamon (plus a few others), Pure is an effortless way to add flavour to your sweet and savory meals. 


 #PureInfused


When I received my Pure Infused Maple Syrup, I was delighted to see the various flavours I would get to play with. Never had I had maple syrup infused with cinnamon, nutmeg and cloves, or with vanilla, cinnamon and star anise. I knew immediately that I wanted to make a dessert that incorporated these flavours that I love. I decided to go with homemade mousse. I wanted to pair the cinnamon, nutmeg and clove maple syrup with blueberries, but also wanted to use the vanilla, cinnamon, star anise syrup. The result was two delicious mousses that I layered into a glass, to make a decadent yet light dessert.

The syrups are lightly sweet with great maple taste and slight flavour undertones. You can taste every flavour at one point or another, while tasting the infused syrups. It is quite fantastic! I fell in love with the vanilla, cinnamon and star anise maple syrup. It has a warmth of vanilla and cinnamon with a hint of licorice at the end, due to the star anise. Absolute heaven in my books!

Blueberry & Maple Mousse Parfaits #PureInfused


Blueberry & Maple Mousse Parfait


Blueberry Mousse
¼ C Pure Infused Cinnamon, Nutmeg & Cloves Maple Syrup
½ C blueberries (I used frozen wild blueberries)
3 Tbs water
1 tsp gelatin

Maple Mousse
2 egg yolks
½ C Pure Infused Vanilla, Cinnamon & Star Anise Maple Syrup
1 tsp gelatine
1 Tbs warm water
2 C heavy whipping cream (35% cream)

for garnish
additional fresh blueberries
1/4 C Cinnamon Nutmeg & Cloves Pure Infused Maple Syrup


In a small bowl combine 1 tsp gelatine with 3 Tbs water; set aside.

In a blender, combine the blueberries and Cinnamon Nutmeg & Cloves Pure Infused Maple Syrup. Pulse until mixture is smooth. Pour into a small sauce pot and bring to a boil. Remove from heat and whisk in the dissolved gelatine. Pour into a bowl, cover and refrigerate until thickened.

In a second small bowl, combine 1 tsp gelatine with 1 Tbs warm water; set aside.

In a clean small sauce pot whisk the egg yolks with ½ C Cinnamon, Vanilla & Star Anise Pure Infused Maple Syrup. Whisking constantly, cook over medium heat until mixture thickens; about 3-4 minutes.

Remove from heat and whisk in the dissolved gelatine. Pour into a bowl and cover with plastic wrap, directly on the surface of the custard. Refrigerate until completely cool.

In a large cold mixer bowl (I put mine in the freezer for about 30 minutes), beat the heavy cream to stiff peaks. Separate the whipped cream into two separate bowls. In one bowl, gently fold in the blueberry mixture. In the second bowl, gently fold in the maple custard.

In a small sauce pot or skillet, simmer the remaining 1/4 C of cinnamon, nutmeg and cloves Pure Infused Maple Syrup, for 2-3 minutes. Let cool.

Layer blueberry mousse alternately with maple mousse, in a cocktail glass, or glass bowl; adding fresh blueberries between the layers. Refrigerate until ready to serve. Top with 1 Tbs of chilled thickened cinnamon, nutmeg and cloves Pure Infused maple syrup.


Disclaimer: "I was provided with Pure Infused Maple Syrups, for this review. As always, all opinions on this blog are my own".


This post is being shared at these awesome linky parties

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Mix it Up Monday
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Munching Monday

Monday, May 18, 2015

Simple Supper Tuesday #112


Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS



Easy Chicken Piccata- The Chunky Chef



Recipes that CAUGHT MY EYE




Shrimp and Asparagus Stir Fry with Lemon Sauce- Home Cooking Memories




Slow Cooker Mexican Chicken Soup- Simple Living and Eating




Strawberry Shortcake Martini- Lipgloss and Crayons




Pineapple Upside Down Cupcakes- Swanky Recipes





~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


Sunday, May 17, 2015

What's for Eats? Sunday May 17th, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!


Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net
Happy Sunday! It's going to be a beautiful day today and Hubby is off, so that makes it even more beautiful! This weekend is Victoria Day long weekend, here in Canada. Which means it's a long weekend. We are also off on Monday and I am not complaining one whole bit. Heck I wish it was summer vacation already, but we have another 5 weeks to go. This momma is done with making lunches and doing homework, LOL.

This week should be quiet. Mr B does have track and field day on Wednesday, so hubby and I will be spending the day cheering him on and keeping him hydrated. Fingers crossed for nice weather! Other than that, not much is going on. Here is what I have planned for the week





  • Crock Pot Tator-Tot Casserole (new recipe) with roast broccoli
  • leftovers
  • Burgers and dogs on the grill with veggies and dip
  • Chiard with a salad




Thursday, May 14, 2015

Avocado Caprese Salad

Avocado brings a simple Caprese Salad to a whole new level.


Caprese Salad with Avocado and Balsamic Reduction


Well, we were hit with some pretty warm weather last week. I talking upper 20s here in Canada (that's low 80s for you neighbours to the south). It was wonderful! We fired up the grill a few times, I got into a salad kick and enjoyed every minute of it. But now we are back to reality here, in Ontario Canada and the temperatures have plummeted, to more seasonal numbers.

I took advantage of our gorgeous summer weather, to make a salad I've been wanting to try for a while now. Last summer, I went out for lunch with some girlfriends and this salad was on the menu. Since I LOVE avocado, I ordered it. Boy was it delicious! I've been wanting to make it since them, but just never have gotten around to it. With my BFF coming for dinner, I thought it would be the perfect opportunity to recreate it.

This salad is basically a caprese salad, with the addition of avocado. The creamy avocado pairs wonderfully with the crisp greens, sweet tomato and pungent basil. This salad is a gorgeous addition to any summer meal.


Caprese Salad with Avocado and Balsamic Reduction


Avocado Caprese Salad

1 heart of romaine salad, chopped
1 head green leaf lettuce, chopped
2 Tbs basil leaf chiffonade
2 vine ripened tomatoes, cut into eighths
2 avocados, sliced
1/2 C baby bocconcini (little mozzarella balls)
salt and pepper to taste
1/3 C balsamic vinegar (I used balsamic and fig vinegar)
1 Tbs brown sugar
1/4 tsp salt


In a small sauce pot, bring the balsamic vinegar, brown sugar and salt to a boil. Reduce heat and simmer until reduced by half and thickened. Let cool while preparing the salad.

On a platter, or in a large salad bowl, combine the romaine lettuce with the green leaf lettuce. Scatter basil, tomato wedges, sliced avocado and baby mozzarella over top. Season with salt and pepper. Drizzle with balsamic reduction over top and serve immediately.


This recipe is being shared at these AWESOME linky parties

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Tuesday, May 12, 2015

Crock Pot Lemon Pepper Chicken Thighs

This fall apart tender chicken, has delicious crispy skin and an amazing citrus taste.


Crock Pot Lemon Pepper Chicken Thighs


Is it me, or have any of you also noticed the price of groceries increasing by the day. It makes it really hard to cook wholesome healthy meals for my family. I now see why people are so tempted to buy premade foods; it's much cheaper than fresh! Chicken here goes for about $5.99/lb. We sometimes get lucky and find some chicken legs or thigh for $1.99/lb. I'm thankful that the kids prefer dark meat cuts of chicken. Anytime it's on sale, I pick up several packages. 

That was the case a few weeks ago. I was grocery shopping and noticed the chicken legs and thighs on sale. So I bought a few packages of each. Hubby usually uses the thighs to make his chicken and dumplings, but he was away on business, so I needed to find a way to cook these chicken thighs. 

Wanting to cook them in the crock pot, while I spent the day at school, I went to Pinterest for ideas. I saw these gorgeous looking chicken thighs from The Magical Slow Cooker, so I decided to go over and give Sarah's recipe a peek. I'm glad I did, because it was perfect. It used ingredients I always have on hand, so I decided to go ahead and try it. I also loved the fact that Sarah broiled the chicken at the end, to crisp up the skin. Brilliant!!


Crock Pot Lemon Pepper Chicken Thighs


Crock Pot Lemon Pepper Chicken Thighs
adapted from The Magical Slow Cooker

2-2.5 lbs chicken thighs (bone-in and skin on)
juice of 2 lemons
1/4 C olive oil
2 garlic cloves, minced
1 Tbs lemon pepper
1 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 lemon, sliced

In a 6 qt crock pot, combine the lemon juice, olive oil, lemon pepper, garlic, oregano, salt and pepper; whisk to combine.

Add the chicken thighs to the crock pot, one at a time, making sure to coat it in the sauce. Make sure thighs are skin side up, when you finish dipping them in the sauce. Top with lemon slices if desired.

Cover and cook on LOW for 8 hrs. Once chicken is done cooking, preheat your oven to BROIL. 

Place chicken, skin side up, on a foil lined baking sheet. Place chicken in the oven, on the top rack which has been place in the center of the oven. Broil chicken thighs for 5-10 minutes, until golden brown. Remove from oven and serve.

Monday, May 11, 2015

Simple Supper Tuesday #111

We apologize for missing Simple Supper Tuesday, last week. We hope you are all well and ready to party, this week!

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS




O-M-G BEST Crock Pot Chicken EVER!!- Serendipity and Spice




Recipes that CAUGHT MY EYE





13 Amazing Brownie Recipes- Summer Scraps




Poor Man's Steak Diane- April J Harris




Sausage Onion and Greek Potatoes- Southern with a Twist



Simple Blackberry Cobbler- Kleinworth & Co



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


Sunday, May 10, 2015

What's for Eats? Sunday May 10th, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!


Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net
Happy Mother's Day to all Moms out there. I hope your day is filled with much love, family and fun. Hubby is off today, which means my day will be extra special. He and the kids have planned a special brunch, since he worked super late last night (and he won't be up until about 10). I'm not too sure what we have planned for the remainder of the day. It's suppose to rain, so a Mother's Day hike is out of the question. As long as I'm with my kiddos, I really don't care what we are doing.

My parents surprised us with a short visit last week. They chose some of the hotest days of spring to come. It was sweltering. I refuse to turn on the centra air, until at least the middle of June, so I'm hoping the temps drop back down to seasonal averages soon, LOL. I don't have much planned for the week, which is great because things have been super busy lately. I can use a week to organize blog posts and think of new recipes to create. Here is what I have planned for dinner this week.




  • Grilled chicken legs (new recipe) with crock pot baked beans
  • leftovers
  • Bacon Perogie Bake (new recipe) with a salad 
  • Crock Pot Salisbury Steak with mashed potatoes and green beans


  • leftovers
  • quesadillas with 5 bean salad (store bought)

Wednesday, May 6, 2015

Eggplant Rollatini

Creamy ricotta filling is rolled in thin sliced eggplant, for a delicious low carb meal.


Eggplant Rollatini- Low Carb Italian Meal


I have seen this recipe circulating around on line and have been wanting to try it, for the past month or so. I loved that this was a low carb meatless meal, since I try to make meatless dinners, at least once or twice a week. It's great on the food budget! I finally remembered to pick up an eggplant while grocery shopping and went to work.

I wasn't too sure how the kiddos would like this recipe. While they both like lasagna, I was sure that once they found out it was eggplant, they would refuse to eat it. I was partly right. Queenie, my non cheese eater decided not to even try it, while Mr.B claimed it was one of the best dinners I've ever made. He ate 2 rollatinis, while hubby and I polished off the rest. It was filling and so delicious! The eggplant was nice and tender, but not mushy and the filling was creamy. This is a simple and gorgeous recipe, that would be a great addition to any special celebration.


Eggplant Rollatini- Low Carb Italian Meal


Eggplant Rollatini

1 large eggplant
1 tsp salt
1 (475g) container ricotta cheese
1 egg
2 C mozzarella cheese, divided
1/4 C parmesan cheese
1 Tbs Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp fresh ground pepper
1 jar marinara sauce (or homemade equivalent)

Using a mandolin, thinly slice eggplant, lengthwise; about 1/8 inch thick. Lay slices of eggplant on a large cutting board and salt liberally with 1 tsp of salt. Let eggplant sit for 20-30 minutes, to draw the moisture out. Rinse under cold water and pat dry.

Preheat oven to 350 degrees F.

In a mixing bowl, combine the ricotta cheese with the egg, parmesan cheese, 1 C mozzarella cheese, garlic and onion powders, Italian seasoning, 1/4 tsp salt and fresh ground pepper.

Place 1/3 of your marinara sauce at the bottom of a casserole dish.

Place 2 Tbs of filling at the larger end of the eggplant and gently roll the filling up into the eggplant, making sure the filling doesn't ooze out too much. Place in casserole dish and repeat with remaining eggplant slices and filling. Pour remaining marinara sauce over rollatini in the casserole dish and sprinkle with remaining 1 C mozzarella cheese.

Cover and bake for 40-45 minutes, until eggplant is tender and sauce is bubbly. Let sit, uncovered for 10 minutes, before serving.