Braised Beef Short Ribs + Soft Polenta + Swiss Chard

The last time we made this for our friends, they hosted a Polish dinner party in return, complete with Polish music and vodka shots. Not that we necessarily drove them to put on such a lavish affair, but we like to think that this special meal had something to do with it ;)


In fact, it's so special that we were planning to have it as our Valentines Day treat. Only, too much shopping at Lowes and Home Depot that afternoon (aren't we the romantic couple??) delayed everything. And at 8pm after realizing that the meat still needed to braise another 3 whole hours, we decided to celebrate the holiday a day later. Besides, how embarrassingly cliche is the whole Valentines Day dinner thing, anyway?



Anyway, this dish pairs perfectly with a nice, big glass of red wine. I guess anything pairs well with cab (let's be honest), but this combination is truly divine. Braising always does wonders for meat -- but when you take it a step further and remove the meat from all of its wonderful braising juices to roast until the outsides are crisp again, there's no turning back. The meat becomes so soft and tender that it literally falls off the bone at the slightest hint of contact.



Of course, you'll need to serve this with soft polenta to sop up all the gravy (ie, braising juices) that's poured on top of the meat. And don't forget the horseradish cream, which adds a cooling and refreshing contrast to the hearty ribs. And definitely include the roasted pearl onions and sauteed swiss chard -- what we keep telling ourselves makes this a "balanced meal." And lastly and most importantly, if you do end up making this...don't forget to call us ;)



Braised Beef Short Ribs
Recipe adapted from the lovely SmittenKitchen

6 beef short ribs, about 14 to 16 ounces each (ask for 3 bone center-cut)
1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
1 tablespoon freshly cracked black pepper
2 dozen small pearl onions
1/2 cup extra-virgin olive oil
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 bay leaves
2 tablespoons balsamic vinegar
1 1/2 cups port
2 1/2 cups hearty red wine
6 cups beef or veal stock
4 sprigs flat-leaf parsley
1 bunch swiss chard

1/2 cup créme fraîche
1 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper

Season the short ribs with 1 tablespoon thyme and the cracked black pepper. Use your hands to coat the meat well. Cover, and refrigerate overnight.

Take the short ribs out of the refrigerator an hour before cooking, to come to room temperature. After 30 minutes, season them generously on all sides with salt.

When you take the ribs out of the refrigerator, preheat the oven to 425 degrees F.

Toss the pearl onions with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoons salt, and a pinch of pepper. Spread them on a baking sheet and roast them about 15 minutes, until tender. When they have cooled, slip off the skins with your fingers and set aside. Turn the oven down to 325 degrees F.

When it’s time to cook the short ribs, heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil, and wait a minute or two, until the pan is very hot and almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. Depending on the size of your pan, you might have to sear the meat in batches. When the ribs are nicely browned (will take around 30 min), transfer them to a plate to rest.

Turn the heat down to medium, and add the onion, carrot, celery, thyme springs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half.

Add the stock and bring to a boil. Arrange ribs in the pot, lieing flat, bones standing up, in one layer. Scrape any vegetables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven for 3 hours.

Take the meat out of the oven. Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.

Turn the oven up to 400 degrees F. Place the short ribs in the oven for 10 to 15 minutes to brown.

Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. If the broth seems thin, reduce it over medium-high heat to thicken slightly. Taste for seasoning.

Heat a large saute pan over high heat for 2 minutes. Tear the Swiss chard into large pieces. Add 2 tablespoons olive oil to the pan, and stir in the cooked pearl onions. Add half the Swiss chard, and cook a minute or two, stirring the greens in the oil to help them wilt. Add a splash of water and the second half of the greens. Season with a heaping 1/4 teaspoon salt and a pinch of ground black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.

Serve with Horseradish Cream:
Combine the créme fraîche and horseradish in a small bowl. Season with 1/4 teaspoon salt and pepper. Taste for balance and seasoning. Continue reading for recipe...

Real Chicken Noodle Soup

I've been really sick this past week. Fever, migraine, chills, sore throat, body aches, coughing -- the whole nine yards. But guess what I woke up to that made being sick almost worth it?



Even the broth was made from scratch (and love) :D

If homemade chicken noodle soup can't make you feel better, I don't know what will! Once I get out of my delirious state, I'll have to bug AC for the recipe. Not that I'm biased or anything, but you'll definitely want this one. Until then, it's off to bed for some sleep, meds, and more sleep....



Cooking credit goes to this cutie; am I a lucky girl or what?! ;)
Continue reading for recipe...

Best. Chili. Ever.

This chili might be the reason why I ended up marrying AC. I know, know -- bold statement. But trust me, you just have to try this chili.


The first time I had this, I almost died from 1 - tastiness and 2 - disbelief that AC's cooking might actually be better than mine! :P Incredibly bold and spicy, this thick chili also has a slight hint of sweetness to it that makes for a very complex flavor. What else would you expect when key ingredients include coffee, dark beer, wasabi, two types of peppers, six different spices, and brown sugar? Traditional staples such as sausage, kidney beans, tomatoes, onions, and beef broth only add more layers of depth.



Anyway, I'm not alone in my sentiments -- family members and friends also LOVE this chili. AC made a triple-batch for his (fishing) bachelor party weekend up in Clear Lake, which was supposed to last the entire weekend, and it was gone after the first night. And every time my parents see us, they ask AC when he's going to make another batch of chili. Yup, it's that good.



Eat this with some Fritos Corn Chips and I guarantee -- wow, I sound like a commercial! -- you'll start a following of your own :)

Washabinaros Chili
Recipe from All Recipes

4 tablespoons vegetable oil, divided
2 onions, chopped
4 cloves garlic, minced
1 pound ground beef
3/4 pound spicy Italian sausage, casing
removed
1 (14.5 ounce) can peeled and diced
tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/4 cup chili powder
1 tablespoon ground cumin
1/4 cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 (15 ounce) cans kidney beans
2 Anaheim chile peppers, chopped
1 serrano pepper, chopped
1 habanero pepper, sliced

1. Place 2 tablespoons of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.

2. In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2-3 hours.

3. Stir in remaining 2 cans of beans and cook 1 hour more. Continue reading for recipe...

Tuna Noodle Casserole, Made-Over

Remember that time when AC and I thought it was freezing outside...and it only ended up being 61 degrees? Well, we're not playing around this time: it's cold outside.

For the past couple of days, the high out here has been in the 40's. While I realize that may sound absurdly comfortable to my Chicago friends who are experiencing single digit conditions right now, it's actually a record low for San Francisco. And when you're in a city that's not used to such cold temperatures -- heaters don't always work, hats/gloves are virtually nonexistent, etc. It's all relative, right? ;)

Anyway, for us, cold weather is just another excuse to bust out the much loved casserole dish! It's also my excuse to use the "I'm not going to the gym -- it's too cold outside" card. Or the "no YOU walk the dog, I'll get sick" face. Ahhhh yes, the miseries of cold weather :P



This hearty dish is a jazzed up version of the 1950's standard tuna noodle casserole -- the epitome of comfort food. However, unlike its predecessor, it has nothing to do with cans of cream of mushroom soup (my best friend at Campbell's is going to kill me). This creamy noodle casserole uses mushrooms, sherry, and reduced-fat milk for a delightfully rich "sherried mushrooom" base sauce instead. Fresh lemon juice is then layered in for a hint of brightness. And tender broccoli florets and flaky moist tuna add yet another dimension of flavor (and protein!). When this comes hot out of the oven, all bubbling and oozing over the sides, smelling oh-so-divine...you'll begin to wish that it was this cold everyday.

Tuna Noodle Casserole
Adapted from Gourmet, 2004

1 tablespoon olive oil
2 medium onions, finely chopped
24 oz mushrooms, trimmed and sliced 1/4 inch thick
1 crown of broccoli, cut into small chunks OR 1 bag frozen peas (recommended)
4 teaspoons soy sauce
1/2 cup Sherry

3 tablespoons unsalted butter
3 tablespoons olive oil
1/2 cup all-purpose flour
4 cups low-sodium chicken broth
2 cups reduced-fat 2% milk
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
3 (6-oz) cans tuna, drained
1/2 cup coarsely grated Cheddar
dash of Tabasco sauce and red pepper flakes, to taste

16 oz dried curly egg noodles
2 cups panko or bread crumbs
2 cups coarsely grated Cheddar
1 tablespoon olive oil

Put oven rack in middle position and preheat oven to 375°F. Take out a 9x13 inch casserole dish.

Cook onions in 1 tablespoon olive oil with a pinch of salt in a 2-3 quart heavy saucepan over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms and broccoli, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove mixture from heat and pour into a large bowl.

Melt 3 tablespoons butter and remaining 3 tablespoons olive oil in the same saucepan. Whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Add 1/2 cup cheese. Season sauce with salt, pepper, tabasco sauce, and red pepper flakes.

Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

Continue reading for recipe...

Ginger Spice Cookies

Well, it's almost Thanksgiving...which to many of us, really just means that we can officially begin the countdown to Christmas! Funny how that happens -- how when you start thinking turkey, stuffing and cranberry sauce, the streets are instantaneously lined with Christmas lights and every store is suddenly playing Christmas carols.



Anyway, despite the pre-holiday festivities, AC and I weren't quite feeling the Christmas spirit yet. Is it because we're getting old? Perhaps. Is it because it's still mid-November and sunny, and way too early to even begin thinking about Christmas? Probably. But really, I like to think it's because we hadn't baked these cookies yet ;)



If these cookies don't get you in the holiday spirit, I don't know what will! Part of their glory is baking them, which produces this delicious aroma of spiced cloves and gingerbread that literally warms up your entire home. I seriously felt like running out to get our Christmas tree while they were in the oven. Soft, spicy, slightly chewy, and not too molassesy -- these are the perfect cookies for winter. And bonus points to the little bits of crystallized ginger in it, which yield a chewy consistency without overwhelming the rest of the flavor.



We made these for a dear friend and her family, who are facing a tougher Thanksgiving than usual. If only cookies could save the world, right?

Ginger Spice Cookies
Adapted from Bon Appetit, March 2000

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
3/4 cup (1 1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses

Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger (chop in food processor with dry ingredients). Using electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 8-9 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
Continue reading for recipe...

Turkey Tamale Casserole

Casserole time! When life gets a bit crazy, I say...make a casserole :)

As mentioned before, I loooove me a good casserole -- especially the cheesy, gooey, saucy ones. When busy, casseroles become even more appealing because of all the generous leftovers they make. Seriously, nothing like a warm and comforting casserole to sustain you through the entire (and I mean entire!) work week.

Not only is this one quick and easy, but it was actually one of my favorite dishes growing up! It's reminiscent of a tamale (hence the name)...only a bit messier and less sophisticated with all the cheese, extra fillings, and sauces in it. I think the secret is the creamed corn which, along with the corn tortillas, gives the dish a slightly sweet, corn tamalito/tamale taste. That and the spicy chili, turkey chunks, diced jalapenos, olives and cheddar cheese just make it absolutely divine.



Of course, my taste buds have *ahem* matured since my younger years, and I like my food a bit more refined these days. But there's nothing like reliving the good ole' days...especially when it's this good ;)

Turkey Tamale Casserole
Recipe by SC's mother

1 lb ground raw turkey (do NOT use lean turkey breast - dark 80/20 meat is best)
4 cloves garlic, minced
1 17-oz can cream-style corn
1 10.5-oz can chili without beans (hot instead of mild)
2 t dried oregano, crushed
1/2 t ground cumin
12 corn tortillas
1 C water
1 2.25-oz can sliced black olives, drained
1 4-oz can diced green chilies
2.5 C shredded cheddar cheese (6 oz)

In a large skillet, cook turkey and garlic over medium heat till turkey is no longer pink. Stir in corn, chili, oregano and cumin. Bring to boil and reduce heat. Cover and simmer for 5 minutes. Remove from heat. Set aside.

Stack tortillas; cut into 6 wedges. Place wedges in a medium mixing bowl; add water. Let stand for 1 minute. Drain, reserving 1/4 C liquid. Stir the reserved liquid and olives into the turkey mixture. In a 2-quart rectangular baking dish, layer slightly less than 2 C of the turkey mixture and half of the tortillas; repeat layers. Top with remaining turkey mixture, spreading to cover tortillas.

Bake, uncovered, in a 350 degree oven for 20 minutes or till heated through. Top with cheese, bake for another 3-5 minutes more. Let stand for 5 minutes before serving. Can garnish with sour cream and chopped green onions.

Continue reading for recipe...

Spicy Chicken Claypot w/ Shiitake Mushrooms, Tofu and Napa Cabbage

You know when something's big and/or significant when it's all over Facebook. We've been having torrential downpours in the Bay Area for the past couple of days -- and I swear, everyone's Facebook status from around here was about the rain. I even had a friend in Japan ask, "Is everything ok in California? From all the Facebook status updates, it sounds like the world is going to end over there!" Which did seemed true at the time given the ominous dark clouds and never-ending sheets of rain. But also keep in mind that we live in California, and any hint of rain sends people into a hissy :)

Anyway, I actually love the rain because it reminds me of my childhood in Berkeley. It wasn't until I moved away to Chicago that I learned that rain does not equal winter, and winter is not always "pleasantly" cold. We've totally become wussies since moving from Chicago back to the Bay Area -- we were shivering in our apartment the other day, and I exclaimed, "It's freezing outside! How cold do you think it is?" To which AC responded, "Yeah, must be in the 50's today...probably not that much colder than Chicago." We looked up the weather online, and it ended up being 61 degrees! Chicago was only 48 degrees; how embarrassing. This does not bode well for our upcoming trip to Chicago in a couple of weeks...



Regardless of what the actual thermometer read (I swear it was colder than 61 degrees!), it still felt chilly enough to get our "fall/winter" appetites out in full force. AC has this killer chili recipe which I will post about later. But for now, here is an equally delicious and comforting cold-night dinner dish: Chinese chicken claypot.

What I love most about this claypot is its bold and flavorful sauce. The spiciness comes from the ginger and star anise, the lingering heat comes from the generous dose of sriracha sauce, the subtle sweetness comes from the hoisin sauce, and the heartiness comes from all the leftover braising juices and chicken broth. Soaking up this rich and complex broth are juicy chunks of chicken, soft and pillowy shiitake mushrooms, tender napa cabbage, and spongy pieces of tofu. There is something so soothing and comforting about this, especially on a cold rainy night.

Slurp up, my friends -- and stay dry!

Spicy Braised Chicken with Mushrooms and Star Anise
Recipe adapted from Bon Appetit, January 1999

1 tablespoon peanut oil
8-10 boneless, skinless chicken thighs
12 ounces fresh shiitake mushrooms, stemmed, caps quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise

6 cups 3/4-inch-wide strips Napa cabbage (about 1 small head)
7 oz (half a container) tofu, cubed
1-2 tablespoon sriracha chili sauce, or to taste

Heat peanut oil in heavy large pot over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to bowl. Add mushrooms, 1 1/2 cups green onions, garlic and ginger to pot. Sauté until mushrooms are tender, about 5 minutes. Return chicken to pot. Add chicken broth, hoisin sauce and star anise. Bring to boil. Reduce heat, cover and simmer about 1+ hour.

Remove chicken from pot; cool slightly. Cut meat crosswise into 1/2-inch-wide strips.

Meanwhile, boil mixture in pot until reduced to 2 1/2 cups, about 30 minutes. Stir in cabbage, tofu and chili sauce. Boil until cabbage is tender, about 4 minutes. Return chicken to pot; simmer until heated through, about 2 minutes. Transfer to bowl. Discard star anise. Sprinkle with remaining 1/2 cup green onions.
Continue reading for recipe...

Kimchi Jjigae (Korean Kimchi Stew)

They say distance makes the heart grow fonder. But I would argue that food, after distance, is what really does it :)

After making homemade marshmallows, having girl time with my lovelies, and shopping until there was literally nothing left to buy...I really was starting to miss AC. And I was only 2 days in! So in preparation for his long-awaited homecoming, I decided to make one of his favorite soups.

I'm not Korean, but I would say living with one has definitely rubbed off on me. Like, I now get it why all Koreans have to keep baking soda in their refrigerator. ;) And I don't think every red-colored food (which is about 85% of all Korean cuisine) is spicy anymore! In fact, the spicier the better. Anyway, our kimchi was getting riiiiiiipe (you'll understand if you're Korean) and hadn't been touched in days. I was tempted to throw it out...but the Korean in me knew better -- ripe kimchi is perfect for kimchi jjigae!



This was actually my first time making kimchi jjigae by myself, but I had watched AC make this soup so many times that I had a pretty good idea of what to do. Watch and learn, right?? Anyway, I must have had a great teacher because I couldn't have been happier with the results :D

The soup's main components are pork belly and kimchi, which are two delicious foods that you really can't go wrong with. Combine that with fresh vegetables and a light yet flavorful broth, and you have this incredibly satisfying soup that always comforts both your belly and soul. Served hot and bubbling, this spicy soup is best when hungover or on a cold, rainy night....or for lunch, or in the summer, or whenever you just want something tasty to eat :P



Kimchi Jjigae
Recipe by AC/SC

6 cloves garlic, minced
1 T sesame oil
1/2 lb pork belly
1/2 large white onion, diced
2 T kochu'jang (red pepper paste)
6 C anchovy stock ---> 6 C water + dried anchovies enclosed in a mesh ball
4 oz (half a container) mushrooms, quartered
1 zucchini, diced
7 oz (half a container) tofu, cubed
2 1/2 C kimchi
3/4 C kimchi juice

To make the soup stock, boil water and dried anchovies for about 10 minutes in a medium pot. Discard dried anchovies from broth, and set aside.

In a large pot, fry the garlic in sesame oil until fragrant, about 1 minute. Add pork belly and chopped onions and stir until just cooked, about 3-5 minutes. Add kochu'gang and mix until it evenly covers everything. Add anchovy stock and bring to a boil.

Mix in mushrooms, zucchini, and tofu. Add kimchi and juice. Season to taste. Continue reading for recipe...

Veal, Sausage and Porcini Ragu with Pasta

Even though it's summer and been a balmy 80 degrees all week (hot for SF!)....I've been craving hearty, comfort foods like no other. Go figure. Specifically, I really wanted something authentically Italian. Something you could only get in the Tuscan countryside where the pasta is al dente, and the sauce is bursting with flavor and depth.

Well, this sucker hit the nail on the head. Obviously sausage and veal are no "light" foods, but what really gives this dish its comforting heartiness are the porcini mushrooms (YUMMY!), which add a really earthy, almost smoky element to it. Pour this meaty sauce over pappardelle noodles, and you have a definite home run. AC's already asking when we're going to rotate this into our menu again :D


Pasta With Veal, Sausage and Porcini Ragu
Bon Appetit, May 2000

Serves 6-8 (I would say more like 4-6, but maybe that's because we're pigs! :P )

1 C water
1 oz dried porcini mushrooms

1/4 C extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, peeled, finely chopped
1/4 C plus 2 T finely chopped Italian parsley
2 garlic cloves, finely chopped
8 oz sweet Italian sausages, casings removed
8 oz veal stew meat, chopped (I used ground veal)
1/2 C dry red wine
2 14-oz cans chicken broth

1 28-oz can whole tomatoes in juice
2 bay leaves (I used 1/2 of a dried one)
2 t chopped fresh sage
1 t fennel seeds, lightly crushed

1 lb pappardelle

Bring water and mushrooms to a boil in a small saucepan. Remove from heat and let stand 15 minutes. Strain soaking liquid through sieve into a bowl and coarsely chop the mushrooms. Set both aside.

Heat oil over medium-high heat. Add onion, carrot, 1/4 cup parsely and garlic. Saute around 5 minutes. Push vegetables to the edge of the skillet and add the sausage, cooking until brown about 5 minutes. Add veal and saute another 5 minutes. Add wine, bringing everything to a boil until the wine is almost evaporated. Add 1 C chicken broth, boiling for 10 minutes. Add mushroom liquid and simmer for 5 minutes until liquid is almost evaporated again. Mix in tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms. Reduce heat to low. Simmer, uncovered until sauce thickens, breaking up tomatoes and adding remaining chicken broth 1/2 cup at a time. Stir occasionally for about 1-2 hours.

*I removed the bay leaf from the sauce after 30 min so its flavor wasn't too overpowering
** The longer you let the sauce simmer, the more the flavors are able to stew and come out!
Continue reading for recipe...