Om Ali

I recently had a lunch event to attend and was asked to bring a dessert. I had inquired of the host, if there was anything special that she would like and her response was to make one of my favorites. Well, I sat down with my trusty Nigella How to be a Domestic Goddess cook book and leafed through the pages and pages of heavenly desserts. As I was drinking in each lovely picture I happened upon Om Ali. Now I have had this cookbook for about 5 years and have many favorites from it, but I also have many things that I have yet to try! Om Ali is one of those recipes. I have stared at the picture and read through Nigella's description of this dessert countless times often at night curled up in bed dreaming of the day where I would finally attempt this dessert! That day finally arrived! A lunch was the perfect event especially since it was forecast to be a cold rainy blustery day! And oh my it was it! Sunshineville may have mostly sunny pleasant weather but even here we can get storms that dump us with rain and shake the trees until branches litter the streets and side walks.

Well the dessert lived up to my every expectation and was loved by the women at the lunch. I am definitely keeping this recipe in my to repeat list. It takes a while to make and requires a lot of patience, but it is worth it. Just make sure that you pick a time when you are not under a time crunch. I will also mention, that it is really best eaten the first day straight out of the oven. It does reheat but is just not as delicious the second or third day.

Here is you need:

7 oz Filo Dough (thawed)

2/3 Melted Butter

3 cups Whole Milk (please don't use anything less than whole milk it won't turn out right!)

2 cups half and half

1/3 cup Sugar

Desired spices: ground Cardamon, Cinnamon, Nutmeg

3 oz Slivered Almonds 

1/4 cup Golden Raisins

3 oz Dried Apricots (diced - also the Blenheim dried variety are worth the price for the superior flavor)

2 1/2 oz Pistachios, chopped

2 1/2 oz pine nuts (I didn't add these here but mostly because I didn't have them)

Here is what I did:

Pre-heat oven to 300 F.

Some of the Required Ingredients and my trusty guide!

Melt the 2/3 c butter - I usually do this in the microwave. Carefully unroll the filo dough and cut the dough into smaller pieces. Then with a pastry brush, paint each side of the sheets of filo dough with butter and drop on to a cookie sheet like wet rags. I was generous with the butter and don't be afraid to melt more if you need it. If the filo sheets aren't covered with butter they will just crumble and they won't brown. 

Place cookie sheets in the oven and bake until the pastry turns a nice golden brown. This will take 20-30 minutes.

buttered filo sheets baking

Next, measure out the raisins, pine nuts, and slivered almonds and combine in a bowl. Measure out the apricots and chop them finely. Add to the bowl. Measure out pistachios and chop. Take the time with this step and breath in the heavenly aroma that comes when you chop these beautiful green little nuts. If you are anything like me you will need to measure out a few more so that you can snack on a few. Now add these to the bowl and mix the ingredients. 

Chopped Pistachios

Bowl of dried fruit and nuts.

Meanwhile in a large pot combine the milk, cream or half and half, the sugar and desired spices (not more than a 1/2 tsp each - except maybe the cardamom) in a large pot. Heat the milk stirring occasionally until it comes to a boil. Make sure the heat isn't too high or you'll scorch the bottom of the milk. Stirring frequently will also help to reduce the scorching.

While the milk is heating, crumble some of the baked filo sheets into the bottom of a buttered pie plate. Once the bottom is covered with the filo dough, layer with the fruit and nuts. Repeat this until all of the ingredients are done finishing with filo dough on top.

Assembled Om Ali

Once the milk mixture has come to a boil, pour over the layered ingredients. I put the pie plate on a cookie sheet so that it is easier to put in and out of the oven also if the milk cooks over the edge you will only have a cookie sheet to clean instead of an entire oven!

Sprinkle the top with nutmeg, if you have fresh that you can grate it over the top.

Place the Om Ali in a fully pre-heated 500 F oven. 

Bake for 10 to 15 minutes or until the top turns a deep golden brown. Make sure it doesn't burn!

Finish Om Ali!

This dish is best savored fresh out of the oven. Take the time to savor and breath in the aroma especially since all the effort that is required to assemble this beautiful dish. But you should probably let it sit for 10 to 15 minutes after you pull it out of the oven so it has time to set up. The recipe says it serves 6 to 8 servings but I got a whole lot more out of it. 

I hope you enjoy it!

Blushing tomatoes!

I am not a vegetarian, I like a variety of meats entirely too much to give it up. I do however have a pretty high need for fresh vegetables. Spring, Summer and the warmer parts of Fall I eat salads for lunch and dinner. These are not wimpy salads mind you, and occasionally can be adorn with shrimp, tuna, chicken, ham or steak (only if there was left overs!). I actually find if I am not getting enough vegetables I start to get cranky towards the end of the week. Mostly I think because on the inside I am not feeling the greatest. Now combine a need for vegetables with a very frugal grocery shopper and mix in a little I never make shopping lists and there can be some times when I over buy vegetables and they don't get eaten before they start losing the appeal. I really hate wasting food in this way so I try to find ways to salvage what  I can. If vegetables are too far gone they definitely can still be added to soups (please don't add moldy or fully rotten vegetables to food those do need to be thrown away). If they are getting a bit more scary they can be trimmed and thrown in a pot and turned into vegetable stock. There are some vegetables though that don't work in making stock. Tomatoes are one of these items. Now larger tomatoes I flash cook in boiling water and freeze. Then when making pasta sauce or something else I can toss them in. This however is not the best way of salvaging grape or cherry tomatoes! Stumbling through one of my Nigella cookbooks I happened upon a wonderful recipe called Moonblush Tomatoes. They are softer than sun dried tomatoes and in my opinion much tastier!

fresh grape tomatoes

 

Wrinkly tomatoes that need salvaging!

Nigella's Moon Blushed Tomatoes

I tried the recipe for the first time at least 5  years ago and fell in love. And since I view having tomatoes a staple in my kitchen (at least while I am in Sunshine Ville!). I, of course being the recipe tweak-er, owning primarily from being too impatient to follow directions exactly and often being too lazy to go get the appropriate ingredients (although for these all ingredients should already be in your kitchen!), have never made these the same way twice, but have loved them each iteration. owning primarily from being too impatient to follow directions exactly and often being too lazy to go get the appropriate ingredients (although for these all ingredients should already be in your kitchen!).

Here's what you do:

Preheat oven to 450 F (make sure the oven gets fully to 450 F!)

Cut tomatoes in half and set them cut side up in a oven proof dish (I to reduce clean up will line the dish with foil)

Drizzle olive oil (2 Tbs), Kosher salt (2 tsp), dried thyme (1 tsp) and sugar (1/4 tsp) on the tomatoes.

Put tomatoes in the oven and turn it off. Leave tomatoes in the oven overnight without opening it (if you need to peak please do it through the little window!)

And here are some of my tweaks!

Oven temp: If I want them more dehydrated I actually heat the oven to 500 F (instead of 450 F).

Cutting the Tomatoes: I have cut them both the short and long way, cutting them the long way makes it easier for them to stand up in the baking dish. However it also means that some of the seed gloop may not dry out as much in the oven

Leave out the sugar - I haven't tried them with the sugar and so maybe I am missing something, but I am not sure what the purpose of the sugar is and I don't like things sweet.

Additions: sprinkling garlic salt on them or fresh ground pepper adds some additional flavor. Add what ever herbs and spices you tastes desire. My next tweak will be drizzling them with Balsamic Vinegar!

Larger tomatoes - so I have tried tweaking the entire recipe for larger variety tomatoes but with limited success. The problem lies in trying to dry the tomatoes out in the oven (not about to go buy a dehydrator which would do the trick I know!). If I do happen upon a solution I will be sure to let you all know.

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Use these blushing tomatoes on pizza, in salads, on top of tomato soup, in other soups, in quiches, in omelettes, in lasagna, with pasta, with cheese and crackers or basil or just eat them plain. They are amazing and a great way to avoid throwing away food!

As promised...Hot Chocolaty Goodness

 

Hot chocolaty goodness (Aka Molten Chocolate Cakes) deserves its own post, so here it is. I teased at the end of my Valentine's post of this dessert and your wait will be worth it. Not only is this recipe incredibly easy to whip up, it is also sinfully delicious. Well that is if you like chocolate...wait are there people who DON'T like chocolate?

Nigella Lawson's Molten Chocolate Cakes

 

Once again this recipe hails from the awesome and amazing Nigella Lawson! I warned you I like her! I've made this once before for a friend's bachelorette gathering, but decided it was the best option for a Valentine's Day dessert, for a couple reasons. First, it is chocolate, second it is possible to whip up the batter/pudding before hand and bake it when you are ready and third it bakes super fast. And then there is the part about them be delicious and coming in cute little individual size portions!

There is not much to the recipe which you can find on Nigella's website. I will warn you that the recipe gives the weight of required ingredient instead of the usual measurements in cups, but the only real cup measurement is that 150 grams of sugar is roughly 1/2 cup. I know it may not seem like a lot of sugar but I swear it is enough. Depending on your sweet tooth you could probably leave the sugar out especially if using semi-sweet or milk chocolate chips since these are sweeten. If you decide on bakers unsweetened chocolate because that is what is on hand - you will definitely need the sugar and may need extra. I however have not experimented with this so I am not so sure what the optimal amount would be.

Deep-dish Ramekins

6-muffin Pan

 

The first time I made this recipe I did not have ramekins so instead used a 6 - muffin pan. This worked really well because it in my opinion is the perfect size for these. The problem is I didn't adjust the baking time enough so they were more cake-like and less gooey. This time due to my roommates having lots of dishes I had two ramekins that I borrowed. This however in my opinion made a dessert which was entirely too big to eat for one person. But it worked out that ESFSW and I shared one (leaving him one to take to work the next day) with a spring of mint on top and whiskey on the side, which made for an nice intimate Valentine's dessert. I swear we watched a movie that night but for the life of me can't remember what it was!

 

A Valentine's Day In

I am not a huge Valentine's day fan but, it is still nice to take the time to prepare a nice meal. ESFSW and I had gone to Stone Brewery for dinner the Saturday Valentine's Day as our night out. It was a great end to a nice day spent in Fallbrook. The meal as always was delicious (despite ESFSW not being able to get the sausage sampler) and the beer sublime like usual (mostly because they had some of our favorites! Russian Imperial Stouts how we love indulging in your dark malty complex and intense flavors!) But, enough about Stone for now...there will be a separate post on them anyways in the days to come. Valentine's day fell on a Tuesday this year and as I have a standing tutoring appointment that night ESFSW and I decided to postpone our Valentine's day for the following day and we would eat in. I was in charge of everything except the grilling and the table setting. We made cheddar mustard risotto, sauteed mushrooms and leeks and grilled steaks (hmmm...we seem to do those a lot judging by my posts...we don't really! I swear!).

Menu: Cheddar Mustard Risotto, Sauteed Mushrooms and Leeks and Lemon Marinaded Grilled Steaks

Rough Recipe: Cheddar Mustard Risotto (Tweaked slightly from Nigella Express Recipe)

You can access the recipe by clicking the link or picture above. My tweaks were minor and instead of recopying the recipe and potentially forgetting a step I thought I would just outline what I changed. I made sure to get Extra Sharp Tillamook Cheddar to make sure there was a good strong cheddar flavor. I have been tempted however to get some Irish cheddar and try this recipe with that (but I digress). I also used Trader Joe's vegetable stock. What is nice about this stock is it has a deep color and strong flavor which melded well with the cheese and the mustard. I did use slivered green onions although I have skipped that ingredient in the past and never missed it. The two biggest changes is the amount of mustard I added...lets say it was an overly generous squeeze out of the stone ground mustard bottle. Hey ESFSW has two bottles, why not use lots! Although I probably could have used a smidge less than I did use. Now despite being at Trader Joe's just prior to cooking dinner to buy a bottle of Zinfandel to go with dinner I did not buy wine for the risotto. So I whipped up a 1 part water, 1 part apple cider vinegar with a Tbs of sugar to replace the white wine. This does give a more intrusive flavor than a white wine would have given, but it adds to the complexity of the cheddar and mustard. While, risotto can be time consuming this recipe really isn't too bad as long as you have everything prepped and ready before you dive in. 

Rough Recipe:  Sauteed Mushrooms and Leeks

Mushrooms - trimmed and sliced

Leeks - chopped into 1/2 in thick pieces

garlic

butter

Melt butter in a fry pan add garlic and saute gentle. Add mushrooms and saute. When the mushrooms are half way cooked add the leeks and cook til they have softened but the green parts are a deep bright green. If you want a more buttery flavor drain the juice that cooks out of the mushrooms when cooking before adding the leeks. If the pan seems too dry then add more butter as you cook. Serve immediately.

Rough Recipe: Lemon Marinaded for Steaks or Chicken

1 gallon size zip-lock bag
olive oil
Lemon juice
Lemon zest
garlic (3-6 cloves, peeled and crushed)
salt
fresh ground pepper
(any other desired herbs - fresh will yield more flavor)

Combine all the ingredients in the zip-lock bag. Add meat and let marinade in the refrigerator for up to a day. Flip the meat over at least once to get both sides marinading evenly.


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This was a pretty good joint venture for ESFSW and I. He helped a lot with shredding cheese to cutting up mushrooms and leeks for me and then of course being the Grill Master! The final result was wonderful and a whole lot less stressful compared to going out on Valentine's Day. And we felt all special lovey feelings that couples in love are suppose to experience mid-February. The wine on first sip was a bit of a disappointment but after letting it breath a bit more it opened up nicely! Good suggestion from the Trader Joe's employee - Leonhart Zinfindel.

There was also dessert, but you'll just have to wait for the recipe to hot chocolaty goodness!

More Brussels Sprouts with White Bean Mash!

I think I have mentioned that ESFSW (my bf) have been trying to cook on Saturday evenings. It gives us a chance to cook together, enjoy a beer in the process as we prep food, relax and save a little money. If roommates are around they are welcome to join us. I enjoy cooking and it is some much better when I can do it for more than 1 person. We typically finish out the evening by playing some games or watching a movie. I know we could be hitting the town and painting it red, but honestly that is neither of our style's. And while we have made this a regular thing we don't ever mind rearrange plans to go out with friends!

Rough Recipe: Mustard Braised Brussels Sprouts (inspired from Smitten Kitchen's Dijon-Braised Brussels Sprouts)

Brussels Sprouts on their Stalks

Mustard (and no this isn't me making mustard!)

I would like to note that I am a lazy recipe follower and I didn't follow SK's recipe (linked above) directly because I didn't have heavy cream, white wine, parsley or shallots! And embarrassingly I had just been at the store and could have easily picked up these items. I had not actually looked at the recipe in great depth before my shopping trip (I also rarely make shopping lists!) I saw the title: Djion Braised Brussels Sprouts and said "Check!" Well there were actually quite a few items I needed in addition. So here is my version to the best of my memory:

Rough Recipe: Djion Braised Brussels Sprouts (inspired by Smitten Kitchen's Version)

Brussels Sprouts
Butter
Pearl onions/shallots
Stone Ground Mustard
apple cider vinegar
water
Sugar in the Raw

Clean and trim the Brussels Sprouts cut in half. Melt butter in skillet, when melted place Brussels sprouts cut side down in the butter and brown the cut side. Turn over to brown the other side. Add about a 1/4 cup apple cider vinegar with 1/4 cup water and a little bit of sugar (to tone down the strong acid taste of the vinegar), I use Sugar in the Raw, typically one package works well, aka ~ 1 Tbs. Really any sugar will do. This watered down vinegar sugar mixture is the substitute for the wine. Add thinly slice onions/shallots and mustard. It is best to stir the mustard in the liquid before adding the mustard so it is fully mixed. Now I used a generous amount of mustard, I am talking about almost an 1/8 of a cup. While I might be terrible allergic to mustard flowers I can't get enough mustard in my food however I do draw some lines. I don't do anything crazy like mustard peanut butter sandwiches...but I digress! So after adding the onions/shallots,

Rough Recipe: White Bean Mash (Tweaked from Nigella Lawson's White Bean Mash Recipe)...if you find yourself not being able to chew or want a simple white bean soup recipe check out this recipe.

Canned white beans + some of the juice (cannelli - not navy beans)

Olive oil

Lemon juice

Lemon Zest

garlic cloves

In a saute pan, dump a can or two (may want to go for the two to start off, once you taste this you won't be able to stop eating it!). Add minced garlic (I tend to add 3 to 4 large cloves personally!) and cook over medium heat until the beans are warmed through and begin to soften. Add some olive oil, lemon juice and lemon zest. I love love love lemons, so I am rather heavy handed with the lemon juice. It is best to use juice from lemons not the stuff you find in those funny plastic lemons or in a bottle, but if lemons are insanely expensive or unavailable the bottled stuff will do. As everything cooks take a spoon and mash the beans as you stir. If the whole mess starts to look a little dry add a little liquid, I recommend some of the juice the beans came in or if you dumped that add some water. Once the mess is mashed enough for your tastes it is ready to serve (unless you were too heavy handed with adding liquid - let it continue to cook off). You may need to add salt to taste to bring out the flavors. 

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White bean mash goes with almost anything in my mind and is as tasty if not more than mashed potatoes. If you like the dish I strongly recommend you reading Nigella Lawson's write up in here cook book, Nigella Express, because it is so descriptive and sensuous. We paired it with the Djion Brussels Sprouts and grilled steaks. The meal was finished off with a good malty beer (a brown ale).

A cultural culinary OOPS! ...But it was so delicious!

Not my beautiful Cauliflower, just a picture!

I wanted to make a delicious meal for my bf, the Estimating Softballing Fishing Snake Wrangler (ESFSW). I had recently bought a beautiful cauliflower from the local Sunshineville's farmer's market and I was looking for recipes to use and I happened upon one from my current favor food blog: SK. It was also a plus that it was found under the heading Cumin Junkies! Yup I am one of those! So then what better to have with a cumin based dish but another cumin based dish, Radish and Mint Riata Salad.

Menu: Curried Cauliflower and Potatoes, Radish Mint Riata Salad and Flash Fried Steaks

Rough Recipe: Curried Cauliflower and Potatoes (Tweaked from Smitten Kitchen)

potatoes (cubed)
cauliflower (cubed)
vegetable oil (Tbs)
1 tsp cumin seeds
3/4 tsp salt
medium onion chopped
2 garlic cloves (diced or minced)
2 jalapenos (diced - include seeds)
2 tsp ground cumin
1 tsp ground corriander
1 tsp tumeric
1/2 - 1 tsp cayenne

* Note - I have at least doubled the spices. And if you want less less spice in your life (aka heat from the jalapenos), don't include the jalapeno seeds! 

1) Pre-heat the oven to 425 F. Place a baking dish in the oven (I line the dish with foil for easier clean up afterward! You can also more easily drain the infused oils and incorporate them into the dish.)

2) Toss potatoes and cauliflower with some of the vegetable oil and all of the cumin seeds. Put in the hot baking dish and roast vegetables for 20 minutes

3) While vegetables are roasting, heat more vegetable oil in a large saute pan. Cook onions, garlic and jalapenos. Once they have started to soften add the spices and the salt. Mix well to incorporate. If the mixture is looking a little dry don't be afraid to add a little more oil. Also don't forget to take a moment and breath in the aroma! (while you continue to stir! Cooking purists would say it is best to use a wooden spoon for stirring here, but personally I am not that fussy!)

4) The cauliflower and potatoes should be done roasting at this point, so add them to the saute pan. (If you don't have a large enough pan just use a large pot! It is terrible to have a pan that is too small and as you try to stir and vegetables are spilling out on to your range!) Add 1/2 cup water. Stir and then let cook for 5 minutes covered. FYI don't be afraid to lift the lid to savor the aroma or stir to make sure the bottom of the pan isn't burning. Also don't be afraid to taste and add more spices if needed. Please note that if you pull the roasting vegetables out early they will need more cooking time. The 5 minutes are more of a general guideline (much like the Pirates Code).

The final step is mixing up the Cucumber Scallion Raita!

1/4 cup English cucumber (de-seeded and chopped)
thinly sliced scallion
3/4 cup greek yogurt
1/2 tsp salt

Mix! Savor with the Cauliflower Potato dish!


Rough Recipe: Radish Mint Raita Salad (Tweaked from Sunset Magazine)

1 red onion (8 oz, aka 1 cup. or 1/2 lb) - slivered and soaked in cold water for 10 minutes
1/2 lb red radishes (trimmed and sliced thinly)
1 English cucumber (de-seeded and sliced thinly)
1 cup whole milk plain yogurt - even better! Greek yogurt
2 Tbs lemon juice (I usually double this and add in some zest because I love the lemon flavor, the additional liquid will make it more soupy so be sure the rest of the vegetables are really dry and use a really thick yogurt...like Greek!)
1 tsp cumin seeds
1 tsp ground cumin
1/2 tsp white pepper
1/2 tsp salt
1/2 cup thinly sliced mint leaves

1. Make sure the onions are well drained...I usually wring them out with a paper towel (if you are being green use a towel).

2. Toss onions, cucumber and radishes together in a bowl. Draining any pooling liquid at the bottom of the bowl.

3. Mix yogurt, lemon juice, ground cumin, cumin seeds, pepper and salt. (At this point depending on my mood I may also stir in a little...wait A LOT of ground cumin to give it that extra kick. If you are not a self-profess Cumin Junkie or you are trying to kick the habit/addiction by all means just stick to just the seeds). Toss into vegetable mixture.

4. Chill for an hour - serve with mint on top. This salad will keep for a couple days, however will get more watery with each passing day as the radish loose the crisp crunch turning limp and lifeless, much like a poorly aging "fill in blank here" (can't risk offending!)

Rough Recipe: Flash Fried Steaks - See the previous post!

I didn't realize until afterward that pairing an Indian style curried dish with a steak is probably a BIG No No! But I SWEAR I was just trying to come up with a dish that was colorful. The color of cooked chicken or fish would have just blended in with the curried cauliflower and Mint Radish Raita Salad. So I chose beef...oops. I wasn't thinking! I must say though that the lemon flavor on the steak complimented the spiciness of the cauliflower dish and the radish salad. The leftovers where great as well, although the cauliflower and potatoes definitely got spicy the longer they sat in the refrigerator, which made the cucumber scallion raita essential!

PS. Stay tuned for what I did with the rest of the cauliflower including the greens!

Steaks without a grill! ...and in a flash?

Steaks without a grill....crazy I said, CRAZY! Steaks must be done on a grill, preferably on a charcoal grill, although in a pinch gas will work. Well a couple years back due to my LOVE of Nigella Lawson's writing and her food show I purchased her book: Nigella Express, (I also own How to be a Domestic Goddess, of which I am sure you will hear more of in the future).

So I wanted to cook a nice dinner for my bf and I wanted to include steak. So I turned to Nigella to find some inspiration. She flash cooks a steak in a frying pan and then post-cook marinate it. My first attempt at the recipe was not all that successful however in the post analysis I realized that getting the proper cut of meat is essential. In Sunshineville there is no local butcher, which means trying to find Although I have recently heard of a few places that I need to check out (one of which is Home Grown). Luckily however there is a Bristol Farms near by and I thought well they should at least have higher quality meat and potentially more choices than the pre-packaged cuts at other grocery stores near by. Well I went into the Bristol Farms after 9:30pm and there weren't too many people in the store. I honestly wasn't sure when they closed. The butcher counter looked closed since they had covered most of their meats for the night. But there was a nice guy behind the counter that asked me if I needed some help. After a little bit of an pleasant but awkward exchange with him (I was exhausted and not processing at top speed) I walked out with about 2 lbs of nice looking rump roast.

The following night was cooking night! I mixed up the post-searing marinade in a pie plate (recipe below) and I sliced two steaks off my rump roast about 1 in each. They looked small but knew with everything else we were having they would be enough. I brushed each piece with some olive oil on each side of the steaks and place them in a hot pan (no oil added here). I let the steaks cook about 2 minutes each side and then another minute on each side.The steaks should be fairly rare, the marinate will finish the cooking. Next place each steak place them in the marinate and let sit on each side for 2 minutes. Serve with sides of your choice!

Rough Recipe: Lemon Marinade (Inspired by Nigella Lawson's Lemon and Thyme Marinade)

Olive Oil

Lemon juice (equal amount to the olive oil)

Lemon zest

garlic cloves crushed

sea-salt or kosher salt

fresh ground pepper

thyme (fresh is better - although all I had at the time was dried)

Mix the above mentioned ingredients in a shallow dish (a pie plate works well). When steaks have cooked (they should be rare) place them in the marinade for 2 minutes each side.

To wrap up, I would like to say that if lemon and beef seem like a strange combination, I urge you to try it before knocking it. It is is different to be sure, but in a delicious refreshing sort of way. It does only work with thin steaks however; don't try post-marinading a huge T-bone! Also for all of you who may not think ahead when it comes to dinner, the post marinading trick means you can have steak even if you didn't have the forethought (or a working time machine!) to started marinading steaks in the morning or the night before. Not to say that every steak eaten needs to be marinaded!