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This turkey recipe is originally from an old Martha Stewart Magazine, where I learned to cook my very first turkey in my young 20s, and it has never failed me! I’ve added lemon zest, more herbs, and a bit more garlic to bump up the flavor, but other th…
This easy Creamed Kale recipe has the creamiest, cheesiest sauce that’ll convert even the biggest kale skeptics. Ready in just 30 minutes!
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There are plenty of kale haters out there, but I’m not one of them. Quite the opposite, in fact! I LOVE kale. But if you share your table with some kale skeptics, give my recipe for Creamed Kale a try, and I guarantee you’ll convert at least one of them! The sauce is smooth and creamy (but not too heavy), and the kale still has a little bite to it. This easy side is ready in just 30 minutes and is a family-friendly way to enjoy this nutrient-packed leafy green!
As I said, I love kale! I love to grow it, I love to massage it with vinaigrette and eat it raw, I love to use it in pesto, I love to steam it, heck… I even love to work it into bouquets of flowers here on our farm! Kale forever, in all its forms! So, when it comes to the holidays, you already know this easy creamed kale recipe is going to be on our table.
This recipe is a twist on the classic creamed spinach. I blanch fresh kale in boiling water for a few minutes to give it that perfect texture—not too raw, but not overcooked and mushy, either. Then I make a simple creamy sauce using salted butter, onion, garlic, half ‘n half, and seasonings. The kale gets stirred into the sauce with a sprinkling of Parmesan, left to simmer for a few minutes, and voila! Creamed kale is born. It’s a delicious veggie side for any meal and an easy way to add more greens to your diet!
Here’s what you’ll need to make this homemade creamed kale recipe:
If you’re avoiding dairy, you can easily swap the butter for vegan butter and the half ‘n half for coconut milk. If you’re going to use coconut milk, you could even add some curry powder to the mix! Holy YUM!
If your sauce isn’t thickening up enough, don’t add cornstarch or flour; add ½ tsp of vinegar! Whisk, whisk, whisk, and watch your cream turn nice and thick fast. Essentially, it’s like making your own buttermilk, but I promise it’ll yield a thicker and creamier sauce if you find it needs a little help. I also love the brightness a little vinegar adds to just about any dish.
I much prefer fresh kale in this recipe, but you can use frozen kale if that’s all you have to hand. Be sure to thaw it fully in the refrigerator and squeeze out excess liquid before using. There’s also no need to blanch it if the kale was already blanched before freezing. Just note the texture of your creamed kale will likely be softer and less firm compared to using fresh kale.
This recipe is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop until warmed through. I recommend adding a splash of half ‘n half if the sauce thickens too much during reheating.
See how we calculate recipe costs here.
De-stem and rinse 2 bunches of kale in cold water.
Coarsely chop kale and blanch in boiling water seasoned with ⅛ tsp salt for about 3 min. Quickly transfer kale to an ice bath to maintain color. Set aside.
Melt 2 Tbsp salted butter in a large skillet over medium heat and add the remaining ⅛ tsp salt and the julienned (thinly sliced) ½ an onion.
Cook until softened. Then, add the 1 clove minced garlic, ¼ tsp red pepper flakes, and ⅛ tsp nutmeg and cook another 2 minutes.
Add ½ cup room temperature half ‘n half over medium heat.
Cook, stirring occasionally, until the cream thickens to a sauce consistency, about 5 minutes.
Add the blanched kale and 3 Tbsp Parmesan cheese and toss to coat and let it soften, about 5 minutes.
Season with salt and pepper to taste and remove from the heat. Transfer to your favorite casserole dish or serving plate to serve.
Enjoy this smooth, cheesy creamed kale with your favorite protein for a well-rounded and delicious dinner!
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This Pear, Celery and Pecan salad is the only pear salad recipe you need this holiday season. Easy to make, refreshing, and full of flavor!
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This Pear, Celery and Pecan Salad is the perfect healthy side dish for the holidays. With all the ultra-rich foods that typically grace our holiday tables, having a nice seasonal salad is a pro move! I drizzle ripe pears, fresh greens, and crunchy candied pecans with a spiced balsamic vinaigrette to create a slightly sweet but oh-so-refreshing pear salad. Top it off with a little parmesan, and I guarantee this will be your new favorite winter salad!
I feel confident saying you can trust me when it comes to salads. (After all, I opened Nashville’s first raw plant-based restaurant back in 2015!)
This winter pear salad takes seasonal ingredients and makes them shine in the best way possible. The pears are juicy and sweet, while the celery is refreshingly crunchy, and the pecans add a delicious nutty flavor. Then, the vinaigrette, made with balsamic vinegar, maple syrup, olive oil, and warming spices, ties every element together perfectly. This is one salad that won’t be just an afterthought on your holiday menu this year! 😉
Here’s what you’ll need to make this pear, celery and pecan salad recipe:
Whenever I can reduce food waste and add extra nutrients to a dish, I do it! Here are some optional topping ideas for this pear pecan salad:
The dressing in this recipe is known as a ‘temporary emulsion,’ so the olive oil and balsamic vinegar will eventually separate. I recommend slowly streaming in the olive oil as you whisk or using a blender (pour in the oil slowly as the machine runs) when making the spiced vinaigrette. I’d also wait until just before serving to toss the salad with the dressing. If your dressing does separate, just give it a good shake or whisk before using.
This salad with pears is best enjoyed fresh but can be stored in an airtight container in the fridge for 1-2 days in a pinch. However, the pears will soften and brown the longer it’s stored. If possible, I’d wait to dress the salad and slice the pears until just before serving. Tossing the pears in a little lemon juice will help slow the browning, but they will still brown!
When stored separately, the spiced vinaigrette will be good for up to 3-4 days (just give it a good shake or whisk before using). The homemade candied pecans will last for up to a week in an airtight container at room temperature. As for the mixed greens, celery, and red onion, it depends on how fresh they were to begin with! Around 3-5 days is a good estimate for peak freshness, but always use your best judgment.
See how we calculate recipe costs here.
Chop ½ cup candied pecans, dice 4 stalks celery and julienne (finely slice) ½ red onion. Slice 2 pears and toss the pear slices in 1 Tbsp lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
Prepare the salad dressing by whisking ½ tsp allspice, 1 tsp cinnamon, ½ tsp salt, ½ tsp black pepper, 2 cloves minced garlic, ¼ tsp ground ginger, 3 Tbsp maple syrup, and ¼ cup balsamic vinegar together. Stream in ½ cup olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
Add a 6 oz bag mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
Toss to coat the salad with the vinaigrette.
Top with 5 Tbsp shredded parmesan and serve!
With tender pears, crisp celery, and crunchy candied pecans, this easy pear salad recipe is a guaranteed crowd-pleaser!
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My kitchen counter is still covered with all stages of ripening tomatoes, which seems crazy for the beginning of November! I made this homemade ketchup the other day in preparation for a yummy meatloaf recipe (coming), and I can’t wait for you to try it!
Making Creamed Corn from scratch is easier than you think! This delicious side is perfect for the holidays and made with simple ingredients.
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One of my favorite sides to load up on at the holiday dinner table is Creamed Corn! This budget-friendly side dish is made with minimal ingredients and is so easy to prepare. It’s rich, buttery, cheesy, and tastes way better than the canned stuff. As a veggie-lover who grew up in a family of meat eaters, I’ve grown accustomed to filling my holiday dinner plate with all the sides and skipping the meat. (Don’t feel bad for me—I’ve got way more tricks up my sleeve now regarding plant-based proteins and veggie mains!) But seriously, this easy recipe never disappoints. I guarantee you won’t have any leftovers!
Homemade creamed corn is made from corn kernels cooked in a creamy sauce until they become tender, juicy, and flavorful. You can purchase it in a can, but this is typically labeled as ‘cream-style corn’ because the sauce doesn’t usually contain any cream! Instead, it often relies on the starch from the corn to create a creamy texture. (Yes, corn is both a starch and a grain—it just depends on how it’s processed!) However, nothing beats the taste and texture of this side dish when made from scratch.
For this recipe, I create a roux from butter and flour, then add half & half, seasonings, fresh corn (frozen works, too!), and Parmesan cheese to make it extra decadent. It’s the perfect combination of sweet, savory, and creamy. If you love corn pudding, you’ll definitely love this dish.
Here’s what you’ll need to make the best creamed corn recipe ever:
Both work perfectly well! It ultimately comes down to personal preference and what’s available. When testing this recipe for creamed corn, the corn at Walmart cost $0.50 cents per ear. The cost of the store-brand frozen whole-kernel corn (about 4 cups) was $2.94. Because the difference was negligible, I went with fresh because I prefer the texture to have a little more bite. If you’re going to use frozen, your cooking time will be significantly less, so make sure your sauce is spot on before adding the (rinsed!) frozen corn to your pan.
Your creamy sauce should have thickened to a gravy-like consistency and coat the back of a spoon before adding the corn (see my process photos below for a visual reference). It’ll continue to thicken up as it cooks with the corn added in. If your sauce is too thin, allow it to cook a little longer. If it’s thick but you want to thin it out, add a splash of half and half until it reaches your desired consistency.
When I say you can serve this corn with pretty much anything, I mean it! Serve it up for Thanksgiving with turkey breast and all your favorite trimmings, like green bean casserole. It also pairs well with BBQ ribs and homestyle cornbread! It’s a fun, year-round side and perfect for any occasion—not just the holidays!
If you have any leftovers (which is rare in my house), you can store them in an airtight container in the refrigerator for 3-4 days. Let them cool before storing, and reheat in the microwave or on the stovetop. Add a little half and half if the sauce thickens too much when reheated. You can also freeze individual portions in a freezer-safe container for 2-3 months. I’d let them thaw overnight in the refrigerator before reheating.
See how we calculate recipe costs here.
Husk and shave 6 ears of corn and set aside. If using 4 cups of frozen corn, rinse it well, strain, and set aside. In a saucepan, melt 5 Tbsp salted butter, add 1 Tbsp flour, and whisk together over medium heat to make a light roux.
Add 1 cup half & half, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp pepper and whisk together until smooth.
Cook down until a gravy-like sauce forms.
Add corn, tossing until completely coated. Cook 5-8 minutes, until the corn is cooked but still has some crunch. (Cook time will be significantly less if you’re using frozen, so taste often!)
Take the pan off the heat and stir in ½ cup shredded Parmesan until melted.
Serve and enjoy!
This delicious cream corn recipe couldn’t be easier to make. Serve it as a side dish at your next holiday feast or potluck, and watch it disappear!
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The sweet sugar glaze on these Candied Yams are simply irresistible. It’s the perfect side dish for Thanksgiving or any holiday gathering.
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It’s no secret how much I love sweet potatoes, but Candied Yams are indeed my favorite Thanksgiving side dish. It’s made with sweet potatoes that are prepared and baked in a sweet and decadent sugar glaze that soaks into every single bite. It’s a special dish that I always make for the holidays and there’s usually never any leftovers. I also love that it’s made with simple ingredients that I almost always have in my pantry. So if you’re looking for a classic, budget-friendly, side dish to make this holiday season, these candied yams are one the entire family will love!
Candied yams are sweet potatoes that are baked in a sweet, syrupy, brown sugar glaze. Hence the name “candied” yams. But technically sweet potatoes and yams are not the same thing. Although they are both root vegetables and sometimes shaped similarly, there are still distinct differences. Yams have a dark brown skin, a rough exterior, and oftentimes a white flesh. They also have more of an earthy flavor and are not as sweet as sweet potatoes. It’s pretty common to see sweet potatoes mislabeled as yams in grocery stores these days; and now both names are often used interchangeably.
Here’s what you need to make this easy & delicious candied yams recipe:
Luckily you don’t have to boil the sweet potatoes first before making candied yams. Although par-boiling the sweet potatoes would help them cook faster, this recipe tastes much better when the potatoes are slow baked in the oven so they can soak up all of that yummy sweet glaze.
Store any leftover candied yams in an airtight container in the refrigerator for 4-5 days. The butter and sugar mixture will thicken as it chills. To reheat, just place the candied yams in a saucepan over medium heat, in the oven at 350°F, or reheat in the microwave until warmed through.
See how we calculate recipe costs here.
Preheat the oven to 350°F. Wash, peel, and cut 2.5 lb. sweet potatoes into ½ inch thick rounds. Place the sweet potatoes into a greased 3 quart casserole dish or a 9×13-inch baking dish.
Add 1/2 cup butter (1 stick) to a small light-colored pot. Heat the pot over medium heat, stirring constantly, until the butter solids turn golden brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown).
As soon as the butter turns golden brown add 3/4 cup dark brown sugar, 1/2 cup white sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Stir together until smooth.
Remove the pot from the heat and add 2 tsp vanilla extract and 2 Tbsp fresh squeezed orange juice. Stir until combined.
Pour the sugar glaze over the sweet potatoes in the baking dish. There is no need to stir the potatoes at this point. Cover the dish with aluminum foil and bake for 30 minutes.
After 30 minutes remove the foil and gently stir the sweet potatoes to redistribute the glaze. Move some of the potatoes that are at the bottom to the top. Bake for another 30 minutes uncovered or until the sweet potatoes are fork tender.
This step is optional, but recommended. With a slotted spoon, transfer the candied yams to a separate serving dish. Add the remaining sugar glaze to a small pot over medium heat. Bring the pot to a simmer for about 5 minutes or until the glaze has reduced and thickened.
Pour the thick glaze back over the sweet potatoes and serve. Now just sit back and get ready to impress all of your family and friends with these decadent and delicious candied yams.😋
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This easy Apple Crumble recipe is a classic for a reason! Full of warmly spiced, caramelized apples and a crunchy, buttery crumble topping.
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There’s something nostalgic about apple desserts (and there are so many to choose from!), but let me tell you, this recipe for Apple Crumble is the easiest of them all! You can whip it up in a flash and reserve the rest of your time for snuggling on the couch. Crisp, juicy sliced apples are mixed with brown sugar, cinnamon, and ginger and baked under a buttery crumble topping. It’s the perfect autumn dessert to warm your heart and fill your belly on a budget!
When I was growing up, one of our favorite family traditions was apple picking! My mom would load the whole family into the car, and we would hit the road to Tougas Family Farm (a huge pick-your-own farm in Northborough, MA about an hour west of Boston, with tons of fun things for kids to do). And I’m telling you, no apple tastes as good as one you’ve picked yourself!
You might have noticed my cozy fall recipe posts always mention my family, particularly my mom. My mom is a proud New Englander, and autumn is when she really comes alive! I had the best childhood, and I reflect on it the most during the fall. So, I highly recommend you Google search “pick-your-own apples” in your area, find a farm, and go for it! Then, you have no excuse not to try this easy apple crumble recipe. 😉
Apple crumble is a classic British dessert with layers of sliced apples and a crumble topping made from flour, sugar, and butter. It has all the comforting flavors of apple pie but with much less effort! I make my crumble filling with Granny Smith apples, lemon juice, cornstarch, brown sugar, cinnamon, and ground ginger to create a caramelized and warmly spiced bottom layer. Whether you serve it with vanilla ice cream, caramel sauce, or whipped cream, just know you’re in for a treat.
Here’s what you’ll need to make this recipe for apple crumble:
I love how Granny Smith apples taste in apple crumble. They’re tart, firm, and hold up well during baking. I’ve also tailored the other ingredients in this recipe to complement their natural flavor. However, if you prefer a sweeter apple or have a different type on hand, feel free to use it! I recommend using a crisp, firm apple that will hold its shape during baking. Some other popular baking apples include Honeycrisp, Pink Lady, and Braeburn. I recently tried a “Rosalee” apple for the first time this fall (while apple picking in Massachusetts, of course!) and it was one of the best things I’ve ever tasted—another great varietal!
Apple crisp and crumble both feature baked apples topped with a crumbly buttery topping. However, apple crisp usually contains oats in the topping, while crumble traditionally doesn’t (although there are many variations of both nowadays!). Other than that, the preparation and baking processes are pretty much the same. They’re both delicious and perfect for fall!
Once your crumble has cooled, cover the baking dish tightly with plastic wrap/foil or transfer it to an airtight container. You can keep it in the fridge for up to 4 days or freeze it for up to 3 months. Let it thaw overnight in the refrigerator if frozen, and reheat in the oven to re-crisp the topping before serving. The microwave also works if you don’t mind a slightly softer topping.
See how we calculate recipe costs here.
Preheat oven to 350° F and butter a baking dish with ½ Tbsp salted butter (my dish was 8×10”), set aside for now. Add 6 Tbsp salted butter, ⅔ cup all-purpose flour, ⅓ cup light brown sugar, ¼ tsp salt, and 1 tsp pumpkin pie spice/apple pie spice to a mixing bowl.
Firmly mix crumble ingredients together by hand, breaking it up into little pieces, and freeze for 10 minutes.
Peel most of your 5 medium granny smith apples (I left the skin on a few apples because I think it’s a nice little color pop) and slice into thin 1/8” slices.
Place your sliced apples in a mixing bowl and add ⅓ cup light brown sugar, 1 Tbsp cornstarch, 1 tsp cinnamon, 1 tsp ginger powder, ⅛ tsp salt, and 2 Tbsp lemon juice.
Toss filling ingredients together and pat down into the baking dish. Then, add frozen crumble on top.
Bake for 40-45 min or once the crumble on top turns golden brown.
This homemade apple crumble recipe has the perfect ratio of crumble to apple filling, and it couldn’t be easier to make!
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Love egg rolls? This delicious Egg Roll Bowl is easy to make in one pan! A healthy, vegan, low-carb dinner that tastes just like an egg roll! Meat-adaptable.
This Roasted Turkey Breast recipe is tender, flavorful, and the perfect centerpiece for your Thanksgiving table or any special occasion.
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Alright friends, say goodbye to the hassle of making a whole turkey for the holidays, and hello to this simple and easy Roasted Turkey Breast recipe. It’s infused with lots of moisture and flavor and it’s made in half the time. I started buying turkey breasts for Thanksgiving years ago because my family simply couldn’t eat a whole turkey. So turkey breasts were the perfect solution! Half the prep time, half the cook time, and less food waste. And did I mention it’s also a gorgeous centerpiece for your holiday feast? I have a feeling this might be your go-to turkey recipe for all of your special occasions. ;)
Here’s what you need to make this tender, flavorful, turkey breast recipe:
The time it takes to cook a turkey breast will vary slightly depending on the size of the turkey. A good rule of thumb is to cook the turkey for roughly 15 minutes per pound. Always use an instant read thermometer to check the internal temperature of the turkey breast. The internal temperature should reach 165°F at the thickest part of the breast without touching the bone.
I tested this recipe with both a bone-in and boneless turkey breast. Both delivered great flavor but there was 1 key difference:
The best way to ensure you have juicy and tender turkey breast meat is to brine the turkey. I’ve tried to skip this step a few times in the past, but it really does make all the difference! A turkey breast brine will not only give the turkey moisture, but it also adds extra flavor throughout the entire breast. Don’t forget to rinse and dry the turkey breast after it is done brining. This removes any excess salt from the turkey and prevents it from being too salty.
See how we calculate recipe costs here.
Preheat the oven to 350°F. In a small bowl add 8 Tbsp room temperature butter, 2 pressed garlic cloves, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, 1 1/2 tsp fresh chopped rosemary, 1 tsp dried thyme, and 1/2 tsp dried sage.
Mix them together until they form a paste.
Dry a 5-6 lb. bone-in, skin on, turkey breast very well with a paper towel on all sides.
Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter. Spread about 1/3 of the herb butter under the skin.
Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast. Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1.5 hours, or until the internal temperature reaches 165ºF.
Baste the turkey breast every 30 minutes with the pan drippings. Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.
Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!
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This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!
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This Stuffed Butternut Squash is one of my go-to recipes when I have a bunch of family in town for the holidays. It’s a great way to sneak in veggies, but it still pleases the meat lovers. It’s versatile, too; it’s so easy to swap the Italian sausage with a vegetarian meat substitute! The stuffing is savory and cheesy, while the squash is perfectly soft and slightly sweet from the maple syrup marinade. It’s such an easy main or side dish, and everyone I make it for always loves it!
Butternut squash is one of my favorite seasonal veggies. It’s delicious when roasted, mashed, or turned into butternut squash soup. But have you ever tried stuffing it? I’m telling you, it takes this humble veggie to a whole new level! I brush the squash halves in a maple syrup, olive oil, and garlic marinade before roasting until slightly tender. While that’s happening, I sauté celery, onion, seasonings, and ground mild Italian sausage. After mixing in some spinach and shredded cheese, I pile the filling into the roasted squash halves and bake until bubbly. The result is a perfect combination of savory and sweet—your holiday spread needs this!
Here’s what you’ll need to make this stuffed butternut squash recipe:
If you don’t eat meat, you can swap out the ground sausage in this recipe for your favorite vegetarian alternative. Veggie ‘meat’ crumbles are an easy option (substitute the ground sausage with this on a 1:1 basis), or you could use cooked wild rice and chopped walnuts like in our stuffed acorn squash recipe!
This recipe is more than enough to serve 8 people. Each squash half provides 2 servings, but you can absolutely serve the halves whole for a more generous portion for 4 people. And while the skin is edible, I prefer to scoop out the filling and leave the skin behind.
I’ll be serving it for my family with my shaved sprouts salad and a crusty roll for a delicious, veggie-packed meal this fall. However, I think you should make it for Thanksgiving this year and watch it steal the show! Load up your plate with turkey breast, roasted vegetables, mashed potatoes, and this stuffed butternut squash for the ultimate holiday feast!
Let your stuffed butternut squash cool before wrapping it in plastic wrap (or storing it in an airtight container). It should last up to 3-4 days in the refrigerator or 2-3 months in the freezer. Let it thaw completely overnight before reheating in the oven at 350F for about 30 minutes. Make sure the filling reaches an internal temperature of 165F before serving. Cover with foil if needed to prevent the top from browning too much, and keep in mind the texture may be slightly softer after freezing.
See how we calculate recipe costs here.
Preheat oven to 400F. Cut 2 butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half.
Seed squash and puncture sides with a fork.
Whisk together 2 Tbsp maple syrup, 1 Tbsp olive oil, 4 cloves minced garlic, ¼ tsp salt, and ⅛ tsp pepper.
Brush the flesh of the squash with the maple marinade mixture.
On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.
While the squash is pre-baking, prepare your filling: Combine 1 Tbsp olive oil, 1 diced onion, 4 stalks diced celery, ½ tsp salt, ¼ tsp chili flakes, ½ tsp poultry seasoning, and ⅛ tsp black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.
Then, add 1 lb ground sausage to the pan and break it up with a spatula.
Cook the sausage until completely browned.
Stir in 3 cups fresh spinach.
Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.
Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!
Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.
I think you should make this sausage stuffed butternut squash recipe for your next family gathering—it’s sure to be a hit!
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