Bacon Wrapped Apricot Shrimp

I have often said that bacon makes everything better. Combine it with shrimp and how can't go wrong. But could it get even better? While going through the pantry I came across a jar of apricot jam and the idea to pair with bacon and shrimp  popped into my head. It turned out to be a pretty deliciously inspiration and a great appetizer or entrée.

I used large shrimp U-15 so I needed one whole strip of bacon per shrimp if you use smaller shrimp half a piece will do.

Bacon Wrapped Apricot Shrimp

Shrimp - as many per person as you wish – raw, peeled, deveined, tail on 

Bacon - enough to wrap each shrimp – see note above

Apricot jam - approximately 2 to 4 teaspoons per shrimp

Preheat oven to 400°

Par bake the bacon – about halfway through

Take each shrimp and spoon apricot jam along the spine, and then wrap bacon around shrimp

Lay the shrimp on seam of bacon, side down on a jelly roll sheet

Cook in the pre-heated oven for approximately 12 minutes

Serve warm or at room temperature

You can pre-assemble a day or two in advance and bake off when needed. Just wrap them well and keep refrigerated until needed.

Meet your food's "dirty dozen"

When you’re trying to eat healthier, there are many things to consider including choosing organic foods.  However, sometimes going organic is not particularly economical or convenient.  If you have to decide when to choose organic, there is a list out there called the “dirty dozen” on organic.com. I found it very interesting and thought I would share it with you.

Organic foods are defined as those produced without modern synthetic inputs such as synthetic pesticides and chemical fertilizers, that do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives.

This list of the most and least contaminated foods can help you make healthy decisions when circumstance won’t enable you to go all organic.

12 most contaminated                          

- peaches                                                      

- apples                                                      

- sweet bell peppers                             

- celery                                                           

- nectarines                                                     

- strawberries                                      

- cherries                                                         

- pears                                        

- grapes (imported)                             

- spinach                                                         

- lettuce                                                            

- potatoes                                                        

12 least contaminated

- onions

- avocado

- sweet corn (frozen)

- pineapples

- mango

- asparagus

- sweet peas (frozen)

- kiwi fruit

- bananas

- cabbage

- broccoli

- papaya

White Bread Versus Whole Wheat Bread

When I learned this information I made a pledge to cut white bread out and to use whole wheat flour in my cooking whenever possible. Read on and you will see why. Thanks to the fabulous staff at Trader Joe’s for sharing this with me.

What is the difference between white and whole wheat bread?

The biggest differences between white bread and whole wheat are the processing and nutritional value.

Flour is made from wheat berries. The wheat berry is made up of the bran, the germ and the endosperm. All parts are filled with nutrients and are used in whole wheat flour.

White bread on the other hand, uses only the endosperm – the starchy inner layer. There are a total of 30 nutrients missing in white bread. The nutritional difference is immense and has measurable impact on our health.

Not only is white flour drastically less nutritious than whole wheat flour, but it is also chemically bleached. The bleaching process was invented due to, not surprisingly, money. Factories figured out they could speed up the normal aging process of flour (months) into literally days to make it ready to sell.

Flour mills add chemicals in the bleaching process such as nitrogen oxide, chlorine, chloride, benzoyl peroxide, and even potassium bromate. Many European countries ban the bleaching process entirely. Except for an off-white tint, unbleached flour is identical to bleached flour in terms of cooking; many professional chefs will not use bleached flour due to the slight chemical taste in the final product many can detect.

What is the impact of switching from white bread to whole wheat?

The fiber content of whole wheat bread has several health benefits.

Fiber helps the digestive system. It also creates a “full” sensation and thus can help with weight control. Research has been conducted by Harvard and other organizations that shows men and women who eat high-fiber foods have fewer heart attacks and strokes than those who don’t.

There is also an increased risk of diabetes in children who eat refined white flour – a risk that has been proven by the increase in cases of childhood diabetes.

What to look for on the label?

Beware of words like “wheat flour” or “enriched wheat flour” as they can be mostly made from white flour with just a small amount of whole wheat added in.

Look for “whole wheat” or other whole grains, like oat. And don’t be misled by the name of the product. Names like wheat, whole bran, stoned wheat, 12 grain and others are still mostly white flour.  The only way to know for sure is to read the label.   

Embracing the Squash Blossom (without killing its flavor)

A trip to the farmers market recently yielded a wonderful delight. Some of the most beautiful squash blossoms.  Whenever I see a squash blossom I always think of a beautiful delicate flower, yet so many of the dishes for squash blossom call for them to be stuffed or deep-fried. With all the wonderful fresh vegetables out there right now, we (my sister and I) decided to embrace our local produce haul for the week and make a vegetable pasta dish with a little bit of bacon thrown in for my nephew, because everything is better with bacon. Below is the recipe we threw together, but feel free to follow your own bliss.  Just remember, the squash blossom is a delicately flavored flower, so this one time hold back a little on the spice.

Summer Harvest Pasta with Squash Blossom

Two bunches of squash blossom – tear into 1–½ inch pieces – reserve one if you would like for a beautiful garnish

One medium size Japanese eggplant – medium dice (skin on)

Fresh tomatoes – medium diced

Zucchini – ¼ inch thin slices

Yellow squash – ¼ inch thin slices

Baby heirloom carrots – cut into ½ inch lengths

Roasted garlic – 4 cloves smashed

Apple wood smoked bacon (any will do, this is just one of my favorites) – 4 slices, reserve 1 tablespoon of grease – optional but it sure does make it taste good

6 cups cooked whole-wheat pasta – reserve 1/3 cup of pasta water

Cook the bacon in a large skillet till crisp, remove the bacon set aside

Drain the fat, all but one tablespoon – if you want to go more healthy or vegetarian you can leave out the bacon all-together or just the bacon grease

Sauté the carrots for 3 minutes on medium heat

Add the smashed garlic

Add the eggplant and sauté till it begins to soften

Add the tomatoes, zucchini and yellow squash

Cook to desired doneness – like mine a little al dente – if you need a little more liquid to cook it use some of the pasta water – salt and pepper to taste

Toss with the pasta making sure it is heated through then add the squash blossoms, toss one final time

Bowl up and enjoy

May be garnished with a good shaved Parmesan and a squash blossom

Home delivery meals week of 10/3

1)  Organic whole grain vegetable pasta with spinach and a turkey, heirloom tomato bolognaise

2)  Organic Whole-wheat pasta with a creamy mushroom and spinach topping

3)  Sautéed shrimp with peas and broccoli on yellow polenta

4)  Mixed bean salad with grilled chicken

5)  Mushroom risotto with chicken, tomato sauce and fresh mozzarella

6)  Oven baked wild red snapper with rosemary sea salt, brown rice and steamed broccoli

7)  Heirloom tomato and cucumber salad with a low fat dill dressing

8)  Mixed greens with tuna, cucumber and heirloom yellow tomato

9)  Romaine, grilled chicken, peppercini peppers, roasted corn and guacamole

10)Romaine, French sheep’s feta, cucumber, heirloom tomato and langoustines

Ready to get on our delivery route? Call Chef Brooke at 560-8090.

Home meal delivery week of Sept 26

• Mexican style shredded chicken, beans and tomatoes with brown rice
   
• Beef with broccoli and brown rice
   
• Onion and dill Atlantic salmon with broccoli and polenta
   
• Garlic chicken with roasted red peppers, honey glazed carrots and quinoa
   
• Chicken with feta topping, served with sautéed butternut squash and figs, green beans and carrots
   
• Quinoa salad with chicken, heirloom tomatoes, green beans and carrots
   
• Mixed green salad with chicken, cucumber, carrots and tomatoes
   
• Mixed green salad, beans, olives and chicken with a side of salsa
   
• Mixed green salad with heirloom tomatoes, salmon and feta
   
• Local harvest vegetable sauteé with garlic, quinoa and chicken 

Hurricane Irene wrecked a perfectly delicious dinner party

I returned to North Carolina again before Labor Day–just in time to welcome in Irene.  The  premise of my visit was to prepare a tapas-style dinner party, but I only got as far as shopping for all the food before Irene knocked out our power (for multiple days) and the party was cancelled. Below is the menu we were going to do, fortunately we were lucky enough to have a generator so I was able to salvage some of the food  for future use. I really like the chicken lollipops with a sweet chili dipping sauce.

Starters:

Eggplant Napoleon: lightly fried eggplant rounds topped with local grown tomatoes,  garden basil and finished in the oven with fresh mozzarella melted on top

Individual chorizo pizzas with sliced tomatoes, roasted peppers, and shaved Manchego

Warm blue cheese filled dates wrapped in bacon

Main course:

Cucumber dill salad: fresh dill, light sour cream, lemon juice and sea salt

Chicken lollipops on sugar cane skewers with a sweet chili sauce

Seared duck breast with a lingonberry sauce

Sea scallops on a pea puree

Spicy shrimp on a cornbread soufflé

Miniature Beef Wellingtons

Chicken Lollipops – makes approximately 12

Season two pounds ground chicken - I used a heavy hand while seasoning you may back off a little if you wish

1 T onion powder

1 T cumin

1 T (heaping) curry powder

1 T chili powder

6 cloves roasted garlic (mashed)

1 t sea salt

2 eggs

¾ cup bread crumbs (I like panko)

Mix all ingredients together in a bowl, wrap with plastic wrap and place in the refrigerator.

Making the sugar cane skewers – (some places do carry the skewers) sugar cane can usually be found in the refrigerated produce section (Melissa’s is a popular brand). It comes whole, approximately 8 inches long.

Using a sharp knife peel the outer layer away. This will leave the light colored inner pulp. Using your knife cut approximately ¼ inch wide strip all the way down then slice up the length to make the sticks. I then cut the sticks in half to make appetizer size lollipops, you could leave them whole and make larger size skewers.

Take the seasoned chicken out of the refrigerator. Using your hand, mold the chicken around skewer. Place the molded skewers in a baking dish (place plastic wrap between layers). When all made, cover with plastic wrap and place back in the refrigerator.  It's best when the skewers can sit overnight in the refrigerator thus allowing the flavors to marinate.

Cooking options:

-Grill on the BBQ on medium high

-Sear off in a pan on the stove with a little olive oil

-Bake in a 375º oven for 15 to 25 minutes on a jelly roll pan with a baking rack in it to keep the skewers elevated while they cook

Serve with a sweet chili sauce

       

Home delivery menu for the week of 9/12/11

Chicken breast with garlic spinach and carrots

• Vegetable stir-fry with shrimp a soy peanut sauce and brown rice
• Roasted vegetable lasagna with whole wheat pasta

• Rosemary salt seasoned steak, sautéed Swiss chard and sage seasoned baked sweet potato

• Whole-wheat pasta shells with a red sauce and chicken chipotle sausage

• Tilapia with white wine pluot topping, garlic sautéed green beans, mixed rice with lentils

• Tortellini cheese pasta salad with roasted chicken, fresh tomato, cucumber and a Parmesan cheese vinaigrette

Strawberry spinach salad 

• Spinach salad with strawberries, hard boiled egg, cucumber and crumbled feta with a berry vinaigrette

• Whole wheat dusted chicken breast sautéed with garlic, accompanied with a garlic spinach and parsley tossed carrots

• Mixed greens with tarragon marinated mushrooms and chicken

• Acorn squash stuffed with an herbed blend of turkey, wild rice and green beans

• Mixed greens with vegetables and roasted chicken

• Mixed greens with vegetables and a warm goat cheese timbale

Simple, flavorful Bucatini all’Amatriciana

Pasta is such a wonderful, versatile food. With all the ways there are to prepare pasta, this has got to be a favorite of mine. The simplicity and minimal ingredients make it a breeze to make and it is always a hit with dinners. This dish is very Italian with some classic Italian ingredients. Here’s a little guide to the Italian terminology used.

Al dente – means “to the tooth”, used to describe pasta or other food that is cooked only until it offers a slight resistance when bitten into, but which is not soft or overdone

Bucatini; bucatoni – hollow, long strands, slightly thicker than spaghetti. bucatoni are the thicker of the two. 

Pancetta – called “Italian bacon”, pancetta is cured with salt and spices, but not traditionally smoked. Flavorful, slightly salty it comes in a sausage like roll of pink meat and white fat from the hog’s belly portion.

Pecorino Romano – in Italy a cheese made from sheep’s milk is known as pecorino. Aged pecorinos range in color from off-white to pale yellow and have a sharp, pungent flavor. An excellent hard cheese, good for grating and used mainly in cooking. 

Bucatini all’Amatriciana

½ pound pancetta, coarsely chopped

1 medium red onion thinly sliced cut into ½ to ¾ inch strips

3 garlic cloves thinly sliced

1 ½ teaspoons crushed red peppers

12 ounces tomato sauce (I like mine chunky plain tomato)

Kosher salt (to taste)

1 pound bucatini pasta

½ cup rough chopped flat-leaf parsley

Grated or shaved Pecorino Romano cheese

In a large skillet cook the pancetta over moderate heat, stirring frequently, until lightly browned.

Using a slotted spoon remove the pancetta, transferring to a plate.

Pour off all but 2 ½ tablespoons of the fat.

Add the onion, garlic and crushed red pepper to the skillet, cook over medium high heat stirring occasionally until the onion is lightly browned.

Add the tomato sauce, salt to taste simmer down until very thick approximately 10 minutes.

Meanwhile in a pot of salted boiling water, cook the bucatini to al dente, drain reserving ½ to 1 cup of the pasta water.

Add the pancetta to the thickened sauce, stir then add the pasta, parsley and ½ a cup of the reserved pasta water over medium high heat, stirring to evenly coat.

Top with the cheese.

  

Home meal delivery week of Sept 5: Summer's bounty!

Mixed greens with garbanzo beans and a medley of summer veggies

This week we made lots of fresh and interesting salads with ingredients from the summer harvest. A real mix with some Mexican, some Asian and some Italian flavors. Healthy, fresh, delicious and delivered!

Fish cakes with soy dipping sauce

This week’s home meal delivery menu:

• Watermelon, radish, red onion & grapefruit salad with feta 
• Arugula, fresh mozzarella, tomato salad with a reduction of balsamic vinegar and extra virgin olive oil 
• Fresh cherries, blue cheese, cucumber on mixed greens 
• Jicima, carrots, citrus salad 
• Balsamic braised beef shank with whole-wheat pasta and cauliflower 
• Whole-wheat pasta with red sauce, turkey meatballs and fresh mozzarella
  
• Chicken fajitas, Mexican seasoned brown rice, pico on the side and whole-wheat soft tortillas 
• Fish cakes with brown rice pasta and peas with a soy chili dipping sauce 
• Mixed greens, roasted garlic, garbanzo beans, tomatoes, cucumbers, chicken and sunflower seeds 
• Asian chicken with brown rice and peanut sauce on the side 
• Poached salmon with a spicy pico topping and brown rice on the side 
• Roasted chicken, patty pans with sun dried tomatoes, served on lentils with toasted walnuts  

Roasted chicken, patty pans and toasted walnut lentils

Call if you would like to get in on next week's delivery – can’t wait to see what the markets provide! 

Great food delivered to your home, with the surprise factor!

The Divine Plate delivers healthy meals weekly to some of our favorite clients. Frequently, clients will ask me what will be on next week’s menu and I can’t answer them! The menu develops as I shop. I purchase what’s fresh, looks good and buy local and organic whenever possible.

I have decided to start posting menus after they are delivered to give potential subscribers an idea of what they would get. Some subscribers get two meals a day for their whole family, some just a few meals for the week.  Of course, allergies and dietary restrictions can be taken into account.

If you’d like to get signed up for next week’s delivery just give me, Chef Brooke, a call at 775-560-0890.

Lunch and Dinner Home Meal Deliveries Week of August 22

• Seared Ahi tuna with a blueberry ginger sauce, accompanied by brown rice, and sautéed broccoli and carrots with toasted sesame seed

• Pork loin with stone ground mustard and maple syrup glaze accompanied by garlic sautéed snap peas and green beans, and blue cheese roasted figs

• Steak with roasted blue cheese figs and rosemary smashed potatoes

• Quinoa shrimp salad with mixed greens

• Chicken fruit salad with chili pear dressing

• Ahi Tuna salad with a berry compote and dill lemon dressing

• Tuna casserole with snap peas, green beans and whole-wheat pasta

• Beef, broccoli, pepper, tomato whole grain pasta, side salad with raspberry balsamic vinaigrette  

• Chicken, pork and veggie stir-fry

• Salad with quinoa, veggies and beans

Maple & Mustard Pork Tenderloin with Rosemary Potatoes

I don’t think anyone is going to ever accuse me of being a great blogger. When I get caught up in the excitement of creating and putting out the food, I forget to take blog pictures and generally don't realize it until end of the meal. However, I did manage to snag a picture of this simple yet very delicious pork from a wedding buffet I did recently.

Pork tenderloin – usually tenderloins come two to a pack. On average, one feeds three to four people.

I will give you amounts for one tenderloin and just increase for more. You really can’t mess this one up.

1/3 C stone ground mustard

1 C Grade B maple syrup – you may use Grade A maple syrup if you can’t get Grade B, but B has a darker richer flavor which works really well for this recipe

1/2 t onion powder

1/2 t garlic powder 

sea salt and pepper to taste

Whisk together mustard and syrup in a pot, then put on medium heat to reduce down a little.

Remove any silver skin from the tenderloin, season with: onion powder, garlic powder, sea salt and pepper.

Heat an oven safe skillet (if you don’t have an oven safe skillet, you may transfer tenderloin from skillet to oven safe pan) on the stove to medium high with a little bit of olive oil, sear the tenderloin till nice brown on all sides.

Once seared, pour half the glaze on the tenderloin and put in a 425º preheated oven, cook for 10 minutes, pour rest of glaze on and then cook an additional 5 to 10 minutes.

Remove and let sit for 5 to 10 minutes before slicing. Pour the sauce from the pan over the tenderloin before serving

Rosemary Potatoes

Redskin (cut in 1/4) or fingerling potatoes (cut in half)

Rosemary salt (see below)

Olive oil

This is great served with a rosemary, salt roasted potato. Use either redskins – quarter (try to cut to uniform sized pieces) or a fingerling style potato – halved (try to cut to uniform sized pieces).

You will need rosemary salt – you may purchase or make your own. To make your own, use a coarse ground sea salt, approximately ½ C, plu 1 Tbls dried rosemary. Put in a food processor and pulse till blended, best if you can make in advance and let the flavors blend.

Toss the cut potatoes with olive oil sprinkle with rosemary sea salt (you won’t use all of it unless you are making a lot of potatoes). Place in single layer on a sheet tray, put into a heated oven, at least 350º but may be put into a hotter oven, cook until golden brown and a little crisp.

      

Peanut Butter Rice Crispy Chocolate Bars

Last year on my work-cation at the beach, the great debate was about what defines a “chocolate cake”? My “Southern” friends state a chocolate cake is a yellow-based cake with chocolate frosting. Well, this year our debate centered around peanut butter. I’ll start by saying I am an “all natural”,  “crunchy” fan. Second choice is all natural creamy. I was able to get one vote for my preference, but I have a feeling the voter just wanted to stay on the good side of the chef. The rest of the group was divided almost 50/50 for Jiff creamy and Peter Pan crunchy.

In honor of those who don’t agree with me, I am offering a recipe that calls for a creamy peanut butter and, dare I say, it works better with the “non natural” brands. If you want to use all natural, drain off any extra oil that has separated out. These bars are very addictive, so make extra and freeze them, just cut before you freeze.

Bars

6 cups Rice Crispies (or off brand)

10 oz bag marshmallows

3 Tbls butter

Using microwave melt butter in glass bowl, add marshmallows and melt, stir in Rice Crispies. Spread mixture into a well greased 9 ½ x 11 dish. Let cool, may refrigerate if necessary.

Peanut butter topping

1 ½ pounds powdered sugar

1 pound peanut butter (less oily, the better)

½ pound butter (room temperature)

Place all ingredients into a bowl and combine by hand. I usually glove up and mix with my hands, otherwise the powder sugar tends to go flying. Once thoroughly mixed spread the peanut butter topping on the cooled Rice Crispies.

Chocolate topping/base

24 ounce chocolate chips melted

one square inch paraffin wax (this wax is edible) melted

You can cut and dip the bottom of the bar in chocolate, or just spread chocolate on top then cut. You can also use whatever chocolate you prefer from semi sweet to dark.

Combine ingredients, then dip (place on wax paper to cool) or spread.

Second method: temper your chocolate and proceed with desired method

Asian Lettuce Wraps - Light summer fare

Looking for a refreshing summer dish? You can make this dish with or without cooking by purchasing a rotisserie chicken from a grocery store. If you purchase, there will be leftovers for another meal, or you can roast your own chicken. For my Asian/Oriental dishes I have found most grocery stores carry all that I need. That said, shopping at the Asian markets offers a wider selection and I can usually make the dish for half the price. Our local market has expanded their selection to include a wider selection of brown rice style noodles and organic fare. 
Asian Lettuce Wraps

Makes enough for approximately 4

3 ounces bean thread (cellophane) noodles (I like to use the brown rice ones when available)

¼ cup fine chopped cilantro

1/8 to ¼ cup low-sodium soy sauce

1 heaping Tablespoon chile paste with garlic

2 teaspoons dark sesame oil

2 teaspoons fish sauce

2 cups chopped roasted skinless chicken

Romaine or Boston lettuce leaves, approx 12

Cover bean thread noodles with extra hot water.  Let stand for 5 minutes or until softened. Drain and rinse under cool water.  Once drained thoroughly chop noodles, ½ inch or smaller.

Combine in a separate bowl cilantro, 1/8 cup soy sauce, chile paste, sesame oil and fish sauce. Add chopped noodles and chicken to soy sauce mixture, toss well to coat, may add additional soy sauce if needed.  Spoon mixture on to lettuce leaves. 

This dish may be made in advance and kept refrigerated for a few days.

  

Working, playing and eating well in North Carolina.

After a wonderful time in Indiana, cooking for a bride and groom who have to have the best attitude I have ever encountered – even with an epic thunderstorm that took down the wedding tent they were able to smile – I made my annual summer trek to North Carolina.

This year’s work-cation, cooking for a former employer while he and his family vacation at a Duck beach house, is extended a little this year and I will be away from home over a month. Hopefully I will get some blogging done and some recipe’s posted for everyone.

Each year when I come to North Carolina I am told to cook-whatever sounds good and I have a blast re-inspiring my culinary creativity. I also have the opportunity to go out and have a fabulous meal or two prepared for me. This year’s ‘dinner out’ blew my socks off, well it would have had I been wearing socks instead of cute sandals–we are at the beach.

The whole vacationing gang (20 of us) went to The Leftbank, a four-diamond rated restaurant in Sanderling, North Carolina just north of Duck. In a word–WOW. I’ll do my best to describe what I had and will try to post the menu so you can see what was available. I need to mention the sweetbreads that I did not order, but someone at the table did and allowed me to have a taste. When done right, these are amazing and the glaze on them with the garlic scape soubise was incredible.

1st course

I started my meal out with Sonoma Artisan Foie Gras Two Ways. The two preparations; a pâté with a salted caramel corn dust and passion fruit vinegar then seared on a Georgia peach compote. Both were served with brown butter madelines, incredible flavors and melt in your mouth textures.

2nd course

Being a chef, I suppose I should be an adventuresome eater and I do try, but I have a wee bit of a hang-up if my food looks back at me or actually resembles the animal itself. So I was very excited the Ashley Farms North Carolina Rabbit had been deconstructed. When the plate came out I wasn’t sure where to start it all looked amazing – there was a small loin with coffee “crumbs”, a lumpia wrapped ragout little ribs with a rabbit jus all accompanied with sunchoke, pickled cherries, baby heirloom carrots and watercress gelée “buttons”. Each bite was a unique treat for the taste buds.

3^rd course

We were down to the wire now, as some of our party were going to try to make The Green Lantern showing so we scrambled and ordered quickly and now my brain kicks in and I remembered to get some photos. I ordered the “Potted” Berries served rather whimsically in a little terra cotta pot. This desert might have been “cute”, but it certainly delivered layers of serious flavor. The base was an almond cake that didn’t mess around and was willing to let you taste the almond flavor, topped with a light vanilla mousse–real vanilla beans were used to make this beauty–sprinkled with “chocolate earth”. These were no crumbled Oreo’s, but light, crunchy cookies of yummy dark chocolate. All this topped with fresh berries and a quenelle of homemade berries sorbet and you have your own little pot of heaven – must be eaten by inserting spoon all the way to the bottom lifting up and getting a bit of each layer.

A few at our table had the Dark Chocolate Cremeux – a caramelized white chocolate ganache, vanilla ice cream, toasted hazelnuts. This dessert melted in your mouth then danced across the taste buds as the dark chocolate quenelle preceded the ice cream and white chocolate ganache.

Hats off to Chef de Cuisine Travis Lee Robinson and his team at The Leftbank and no need to worry those in our party going to The Green Lantern made it no problem, though they didn’t order any popcorn!