John’s post about strawberries the other day led to a stream of comments about all the ways we eat strawberries.
geg6 talked about making strawberry trifle, and I asked for the recipe, which she sent to me. I thought this would be a great backdrop for open thread for a Sunday morning.
Here is the promised strawberry trifle recipe. A couple of things to keep in mind:
- If you have a place nearby that makes a good angel food cake that you can just buy, I recommend that because it’s a lot less labor than making it from a mix and vastly less labor than making angel food cake from scratch. If you must use a mix, I like the Betty Crocker mix.
- Semi-freeze the angel food cake before cubing it and use a serrated knife to cut it as that will make it less likely to squish up and easier to cube.
- Use Gran Marnier for the orange liquor. It’s simply the best one.
- DO NOT USE WHIPPED TOPPING IN PLACE OF WHIPPED CREAM. If you must cut corners, use the stuff in the can. It’s at least real dairy.
Mama geg6’s Strawberry Trifle
- 1 cup whole milk
- 1 cup sour cream
- 3.4 oz. instant vanilla pudding mix
- 1 teaspoon grated orange zest
- 3 teaspoons orange liquor
- 2 cups whipped cream
- 8 cups cubed angel food cake
- 4 cups fresh sliced strawberries
- In a large bowl and using an electric hand mixer, beat the milk, sour cream, pudding mix, orange liquor and orange zest on low speed until thickened. Fold in whipped cream.
- Place half the cake cubes in a 3 quart glass bowl. Arrange 1/3 of the strawberries around the sides of the bowl and over the cake. Top with half the pudding mixture. Repeat layers once. Top with remaining berries.
- Refrigerate at least 2 hours before serving.
- Serve each portion with a dollop of whipped cream on top.
Like I said, not that hard but labor and time consuming. But absolutely delicious. Enjoy!
Totally open thread!
FSM, that even needs to be said? ?
Freshly picked strawberries dipped in or drizzled with honey. Done.
Gin & Tonic
@debbie: Some people have dairy allergies or sensitivities.
@Gin & Tonic: Don’t they make lactose-free whipping cream?
@Gin & Tonic:
@debbie: I may be a food snob, but the idea of putting cool whip in a trifle makes me shudder.
I do not like strawberries but my sister and nephew love them so I grew them. I had what I thought was a good place for them by the front door, where I would see them as I entered the house each day and could see when they were ripe. Strawberries are an early crop here when the days are still short and I don’t have daylight to walk the whole garden. I also thought wild critters were less likely to get them before us, right by the door. I did not know that dogs love strawberries too, especially golden retrievers. They are also not that good for dogs gastric processes. I had to move the strawberries, and the new spot wasn’t as productive.
Goldens also like to eat ripe tomatoes. I miss that dog though.
@jeffreyw: Oh, yum!
Do your kitties get their own plate, or do you allow them to sneak it from yours?
@Gvg: A few years ago, I decided to plant raspberries in big pots on the deck. My little Henry is a fruit fiend. He stole every single raspberry, and he would even manage to wriggle enough under the blueberry fencing to get the blueberries.
At the end of the season, I gave the raspberry plant to someone who did not have a little white fruit fiend.
Wow, geg’s recipe looks good. Thank you very much.
I love sherry trifle, too. Does anyone have a good recipe for that??
Happy Sunday, jackals.
And: non-food related — a private planeload of 7 “Christian” church leaders went down Saturday morning in a Tennessee lake. They were en route to Palm Beach, FL. The most notorious aboard is a woman with a blonde combover to rival TFG’s. Gwen Shamblin Lara. She is a Christian diet guru. For profit. Lavish lifestyle. People calling her “Remnant Fellowship” church a cult. I am expecting some interesting stories. Who were they headed to see?
Because, all good Christian ministers head for Palm Beach in their own private plane (Cessna C501, apparently owned by the ministry.) Tears. I has none.
NY Post, not because I like their editorial bent, but they have no paywall and generally get to the point.
Last week I had company for several days, and one was dairy free and the other gluten free. Desserts are doable, but ……………..
@Elizabelle: Thoughts and prayers.
You cannot make these people up. I am just glad they were not in politics. That I know of. Yet.
Made the cheese cake filling right off the package, then mixed in half a cup of fresh stawberries, smashed them in the mixer with the rest of the filling, and poured it all into an oreo crust and baked it. It’s delicious,
geg6’s recipe sounds yum!
My family makes an english fruit trifle every Christmas. We use the Sara Lee pound cake that comes frozen. Real easy to slice it right out of the tin and it makes a delicious trifle!
Sloane Petersons knee therapist
Just curious: I have an tall 8″ planter on the front deck rail. Until a couple of years ago I had some flower varieties growing there. They all died and eventually I tore them all out but didn’t remove the dirt. The next spring, three years ago now, I noticed new growth which looked like strawberry leaf and sure enough, I had a small bumper crop of fine tasting strawberries which kept sprouting all summer long.
Question is: Where did they come from? I never planted them in that pot. If seeds were carried by birds where the heck did they get them? Virgin birth?
This year’s crop is maturing right now and looks even better than last years. All I do is water them with rice washing water.
My strawberry recipe: Obtain large quantity ripe strawberries. Wash then cut off tops. Eat.
That’s funny, because my Watson, tho’ a foodaholic, doesn’t seem to like fruit (or mushrooms). He kept looking up at me so hopefully when I was eating some raspberries that I gave him one. He immediately spat it out with a “WTF is this?” face. But seemed to think that it was worth a try, since I was eating them after all, so he picked it up and carried it off to his special place on the stairs.
I found it there, half-nommed and trampled into the carpet, a little later.
What is this “drizzled” business? As with Italian beef, so go strawberries and honey – dipped.
(Yeah.. That’s right. Don’t you knock dipping a beef in honey.)
@germy: She was a deep thinker.
Maybe she wasn’t in politics, but I suspect she made a ton of political donations.
I’ve made one of those ‘convenience’ desserts from the 1970s (eclaire cake) and folding the Cool Whip into the instant pudding was very different from folding whipped cream into a mousse. There’s a difference in consistency.
You can be sure of that when it comes to rich RWNJ grifters.
@germy: It’s why The Lord gives them money
I know. These weasels have it figured out. Don’t just start a corporation. Start a religion! The tax code approves.
This looks like a good recipe. But I have a question: for the best results, which end should I bite off first?
@germy: OMG Now I wish that I believed in hell.
@mrmoshpotato: Mmmm, Italian beef and strawberries on the side…
@Miss Bianca: Note to self: only offer those foods to dogs while they are outside.
You believe in Balloon Juice. That’s close enough.
@mrmoshpotato: I like my italian beef dipped, and by dipped I mean totally soggy.
Do you dip yours in honey or were you making a joke?
@debbie: I believe I tried cool whip exactly once.
edit: there used to be a joke going around about the difference between cool whip and floor was, and the only difference was sugar and that cool whip was whipped.
Plan for later this week is to make strawberry sorbet. The recipe, via the NYT:
Roughly chop one whole lemon (yes, including the peel) and remove seeds. Combine in food processor with 2 cups sugar, pulse until puréed and combined. Transfer to bowl. Add 2 pounds strawberries to food processor (remove stems first), purée, and add to bowl; mix to combine (if desired, strain strawberry purée to remove the seeds). Add in juice of one lemon. Taste, and add more lemon juice if desired. Pour into ice cream machine, and hit ‘ start’.
Makes about 1.5 quarts of sorbet.
I’ve got a pint of buttermilk left to use up. Biscuits – Carla Hall’s biscuits…….
Dorothy A. Winsor
In our yard in Michigan, we had everbearing raspberry plants that took hold and spread. We had more raspberries than we could eat even when we froze some. I invited the neighbors on either side to help themselves. After we moved, the new people tore the plants out
@Dorothy A. Winsor: Tore the established raspberry bushes out? That’s a sin.
Baptize it! Mmmmmmm
(I was making a joke. Though the massively sweet and beefily salty combo could be errr interesting.)
In my experience, goldens like to eat almost any food. The only dog as non discriminating about food as goldens are corgis, which is what I have now.
I wonder if anyone will attribute the crash to God’s wrath. Usually they save that for blaming hurricanes on the
Jews gayswoke culture, but maybe they’ll trot it out to try to squeeze one more round of contributions out of the grift.
Or, more likely, to try to hide something scandalous. I am reminded of a Red Dwarf episode with an alternate timeline, in which Dave Lister became incredibly wealthy and died in his 90s when he lost control of his private plane, because his mistress was performing a sexual act on him.
I get the leftovers.
I fixed a strawberry-raspberry cake Friday. It was a simple recipe that has you placing the fruit on top of the cake batter once it’s in the pan. The result is a small one layer cake that’s perfect for an after dinner dessert served with your caffeinated beverage of your choosing. Link to the recipe down below:
The first trifle I ever made was strawberry for a granddaughters 1st Communion party. Since then I have made many different trifles. My family of many has asked me to make the dessert table for special occasions where I always put 2 different trifles on the table with the rest of sweets. As someone mentioned I also use Sara Lee Pound cake.
@Baud: I did offer my thoughts and prayers, so that might prove your point.
I have an Apple Betty recipe (also called Apple Crisp sometimes?) that I’ve adapted to use other fruits – and did apples, raspberries, and blueberries for 4th of July one year.
Super easy and yummy… Might need to plan on that when my raspberry bushes have fruit in a few weeks…
Heat oven to 375 degrees. Arrange apples in greased 8×8 inch pan. Mix remaining ingredients (a pastry blender works great if you have one; otherwise a fork should work well enough) and sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm, with ice cream or cream. Makes 6 servings.
If desired, Microwave uncovered for 12 minutes instead of baking in the oven.
I almost always make this in the microwave since 12 minutes is about perfect, if you start it up just before/after serving the meal.
You can change up the fruit and use things like strawberries, raspberries, blueberries, etc., if you’d like. Might want to change out the cinnamon/nutmeg, if you don’t think those flavors will go with whatever fruit you’re substituting.
Alice makes strawberry margaritas, which are regular margaritas which are made in a large pitcher with strawberries added and then refrigerated for some hours. The fluid transfer makes the margaritas turn pink and the berries turn white. Also the berries are extremely alcoholic in nature. Best to strain them out before serving.
@Dorothy A. Winsor:
That should be against the law.
O. Felix Culpa
And then eat them. Otherwise, such a waste of tequila-infused strawberry.
@WaterGirl: Don’t forget the hot giardiniera and sport peppers.
Recently someone (Rikiray?) posted a link to a satirical video of 1/6 footage with a woman’s head photoshopped in describing the crowd as lines waiting to enter the gift shop, her head superimposed in the house chamber where she got lost on the way to the gift shop, etc. I can’t find the link. Can anyone help?
Ya gotta love the internet.
I asked google: “Are strawberry leaves edible?” and these are the top two answers:
The simple answer is yes – they are edible. In fact, the leaves and stem part of the strawberry contain benefits that are good for your health. One of the benefits of strawberry leaves is that they are a natural digestive aid. … The leaves also contain vitamins and are helpful for arthritis.
the leaves and stems are toxic. The strawberries leaves contain hydrogen cyanide which is poisonin fact. Strawberry leaves contain tannins, bio-molecules that bind to proteins, amino acids, alkaloids and other compounds with a low pH that may place excess stress on your digestive system.
@jeffreyw: At my house, it’s the other way around.
Fresh bread and/or whipped cream are the only sure-fire treats that all 4 of them love. So if they are going to get people food, it’s one of those things. But only after I am done!
@JMG: That’s my favorite thing to do with fresh strawberries! Only I muddle the strawberries and haven’t let them sit in the fridge.
Well, that and strawberry shortcake.
So interesting that the berries turn white and absorb the alcohol!
@cope: No kidding! That’s what makes the sandwich. I grew up in Chicago and I LOVE good italian beef.
That’s hard to get around here, and I don’t care what anyone says, Portillo’s is awful and it’s not real italian beef.
Occasionally here restaurants serve italian beef, and they try to get away with pepperoncini peppers on the side. That just doesn’t cut it.
@bemused senior: I remembered that I watched that last night, so I looked in my browser history.
Got it on the first guess! Must be my lucky day.
Full fat coconut whipped cream here.
I use coconut milk for my coconut lemon cake. And now I want strawberry trifle, coconut lemon cake AND Key Lime Pie (long story).
We have patches of “wild strawberries” in our back yard that I need to attend to. Don’t think they’d be good eatin’. :-/
Uncle Joe is working – WH.gov:
We need to get it done. I’m hopeful that we will.
@bemused senior: [ Raises hand ] :-)
@germy: Everything is toxic.
@Another Scott: oh my god, I beat Another Scott in finding a resource. I am putting that in my diary. (if I had one.)
Quick strawberry mousse.
@Elizabelle: I guess God had a plan for them…
@WaterGirl: We have had a new place that opened about five minutes from the house that is owned and operated by two Chicago sisters. Chicago dogs (Vienna Beef, neon relish…), Italian beef (dry, dipped or dunked), Maxwell Street Polish sausage…even their smash burgers are great. The place has been slammed since it opened about two months ago.
It’s exactly like the little independent drive in I worked in in high school in Northbrook. No inside seating, an ordering window and a pickup window. The place I worked in was Tony’s Drive In when I started there and then he sold out to his brother-in-law and it became Peter J’s Drive In. We had burgers, dogs, Italian beef, Polish sausage, soft serve and that was pretty much it.
@Elizabelle: whether they were flying to see el jefe maximo or not, they will be added to the bill & hillary climpton kill list.
Ben Cisco (onboard the Defiant)
I love these old photos:
Harrisburg, Pennsylvania, circa 1910. “Garden in Reservoir Park.”
Those are some short bushes!
I always enjoy the reader comments:
In 1910 hedges big and small were maintained with clippers operated by hand. It made for some really sore knuckles and forearms.
The plant-covered edging/coping is so lush. Also I love the wildness of the vines on the porch. The pathways, the light post, and the sundial are charming as well.
@cope: I am so jealous! I can’t recall where you live.
What’s the difference between dipped and dunked? Guessing dunked is more wet?
At the places I used to go in chicago, the choices were dry or wet.
Portillo’s (again, not real italian beef) which I tried 3 times to give them the benefit of the doubt, called it “with gravy” or something like that. Wrong.
Vintage photos? In the spirit of a mostly food thread how about some cheesecake?
I still love my mom’s oldie but goodie of strawberries dipped in sour cream, then brown sugar. Will have to order some as my plants are struggling without enough water.
I’ve had a golden and I’ve had/have a lab. The lab is the least discriminating eater I’ve ever seen. And previous ones were, too. Labs are like pigs, basically, when it comes to anything edible. Anything goes.
And I see on my news alerts, Bibi is out. Good.
June 1921. Eleanor Tierney at Starlight Park on the Bronx River at 177th Street.
They have to be boxwoods or something similar, no?
West of the Rockies
Time for Benjamin Nosferatu to face the music!
That, I don’t know.
Only fair to also showcase the other side of the coin.
@cope: Anyone have a decent mail-order source for hot Chicago-style giardiniera? I copped a bottle at ALDI a few years back but they don’t stock it anymore; then I tried making my own but it’s not quite the same…
Oh and BTW let me in passing note that except for the giardiniera, this is yet another Balloon Juice Says, Death To Diabetics! food thread. You sonsofbitches should all find out next week that your pancreases have crashed & burned & you’ll never be able to eat any of this stuff again. It would serve (pun intended) you right.
I have never found making an angel food cake difficult so I differ on that advice a bit. However, coming up with ways to use the remaining egg yolks is a different matter.
Jim, Foolish Literalist
Heh. My old lab didn’t like citrus fruits or raw leaf vegetables. Everything else he pretty much swallowed whole. He loved it when we would stay with my parents cause they loved to share their bananas (which I don’t eat) and apples with him
@West of the Rockies:
Who replaces him? Another far-right hardliner?
First time driving through Harrisburg, said to myself, “Gee whiz, a city couldn’t possibly get more unattractive.” Then the light changed and driving down the next block beat that notion to smithereens.
I’ve never been there.
What was it? Brutalist architecture? Strip malls?
@Kirk Spencer: Use some of the yolks in fried rice.
General sclerotic air of worn out dilapidation. The architecture? Early ramshackle.
West of the Rockies
WP says a centrist and an ex-BN aide.
@geg6: Thanks for sharing your recipe!
@Uncle Cosmo: There are tons of different kinds on amazon.
Jesus Fucking Christ.
There needs to be a rule that evangelical so-called Christians simply cannot mention the Holocaust. At all. Ever. They never fail to fuck it up miserably and offensively, although “offensive” is a pitifully inadequate word.
Speaking of architecture, another old photo, decidedly pre-OSHA.
And your mention of a certain school of design called to mind one of the mansions in St.Paul, which perhaps might be described as built in Medieval Brutalist.
Aren/t strawberries best served in bowls on a destroyer?
They’ve reached an agreement to oust him. I wouldn’t count him out just yet.
THE MESS BOYS ATE THE STRAWBERRIES
@Jim, Foolish Literalist:
Our Koda will eat orange slices and loves lettuce as long as it has a little dressing or oil and vinegar on it. Hell, she loves pickles and olives. She also loves broccoli.
@JoyceH: This included the conversion of two soon to be decommissioned destroyer/destroyer minesweepers, USS Thompson (DD-627/DMS-38) and USS Doyle (DD-494/DMS-34/), as facsimiles to portray the USS Caine.
The ship my father served on was a Wickes class destroyer converted to an “APD” or high speed transport. They made use of the “mothballed” 4 piper’s because, when the war started, it was all they had.
Husband housemate just brought me a huge bowl of blackberries out of the driveway bed and they are delicious just on their own.
@WaterGirl: Thanks! I wanted to share with my family!
@West of the Rockies: Leave Count Orlok out of this!
O/T, but it cracks me up that this is an international response to a certain Mustache of Understanding:
@Uncle Cosmo: google tells me that Chicago-style is made with oil instead of vinegar, which means it is like the mix used for muffulettas. I managed to achieve a semblance of that concoction by experimenting with olive oil, garlic, chopped green olives, finely chopped celery, carrots, and cauliflower. I think if you did this, plus added a chopped pepperoncini, and let it sit for a while, you would have something close to what you are looking for.
The Pale Scot
Replace the cream with Crème Fraîche with a little powdered sugar, a little lemon zest on the berries if they’re not sufficiently tangy.
@Uncle Cosmo: I found this massive list. Seems a bit out of date, but there might be a place in there that does mail order.
I’m surprised no one has mentioned strawberries with balsamic vinegar.
That pretty much describes my trials so far. My beta-testers told me it was too oily & needed vinegar. (ETA: One of the beta testers ate the whole test bottle straight, then spent the rest of the day holding court on the Porcelain Throne. The only time I ever got the trots overseas was after a delicious but particularly unctuous eggplant dish in Egirdir, Turkey in ’96. Olive oil, she lubes the tubes….)
I’ve never seen “sport peppers” in the markets, which are the official “hot” ingredients. Tried jalapeno, tried tabasco. (Passed on habaneros – even my brother, who likes his calorific, warned me off them.) Pepperoncini never occurred to me – come to think of it, they might add that frisson of vinegar everyone missed. Thanx for the advice.
@The Golux: I was just coming back to say that!
Here we go, Lakers!
@mrmoshpotato: Thanky kindly, Moshie, I shall peruse.
(NB: I suggest that in the future you propose firing The Despicables onto the surface of Venus. Much more energy efficient from Earth’s surface, almost as infernal, and the protomolecule might get some interesting mileage out of their CHON-&-trace elements when it shows up 3 or 4 centuries hence….)
@Jim, Foolish Literalist: My Lab (Ole Football Head) ate furniture. Expensive but endearing.
I bought a gallon of sport peppers online a few years ago. I didn’t need a gallon but the smaller sizes cost more.
I use serranos and jalapenos for heat. Easy on the olive oil because is solidifies at fridge temps.
@Kirk Spencer: Make a lemon curd to put on the angel food, of course.
@JPL: My husband is on a low-FODMAP diet (About FODMAPs and IBS | Monash FODMAP – Monash Fodmap) so his food has to be both gluten-free and dairy-free. Some of our favorite desserts are the mixes from King Arthur Baking Company–they have cakes that are so good you would never guess they are GF. Also have doughnut, brownie, and cookie mixes that are very good. Just use a plant-based “milk” instead of real milk and they come out great. (Fortunately, he can have butter–but the mixes all have an option for using oil instead.)
I’mma let y’all finish, but the upcoming doom of Bibi has me too excited to focus on too much else.
@Kirk Spencer: If I use egg whites for an Angel food cake and have all those yolks, I usually microwave the yolks and give them to the dogs in their dry food instead of the dollop of canned for a few days. Otherwise I save egg whites in glass jars and freeze them over the year. I have a few recipes that call for just the yolks that I usually make around Christmas. When you have your amount of whites just leave them out to thaw and use when they are room temperature.
Gin & Tonic
@Yutsano: Let’s hope it actually sticks. Dude has more than nine lives.
@Gin & Tonic: I’m in extremely cautious optimism mode. What the coalition will mean for the immediate future is less clear. I would like at the very least a settlement freeze for like six months. Really I just want Netanyahu gone.
@Kirk Spencer: I’ve gotten into ice cream making recently, and egg yolks are a common ingredient for the starter mix for a lot of recipes. Tends to be a bit rich for my tastes, so I usually go with the no-egg bases (or a fruit sorbet which sidesteps the issue entirely), but it is an option.
@geg6: Watson, my lab-pitbull mix, must not have gotten the memo on “indiscriminate inhalation of *any* foodstuff.”
@Uncle Cosmo: you first, you joyless SOB. Jesus. I’m dealing with digestive issues at the moment myself, but that doesn’t mean I feel like saying, “death to dessert hounds”.
And so say all of us!
Speaking of (this is for @everyone), I am really jonesing for some lemon ice cream. Not lemon sherbet nor lemon sorbet, but proper lemon (custard) ice cream. It used to be everywhere, but I haven’t seen it in years. Maybe it just never got popular in the South. I grew up with it in Chicago, and certainly had it often when I lived in NYC, but can’t remember seeing it in the 37 years I’ve lived in the ATL.
@jeffreyw: Thanks. From what I can tell there are two types of giardiniera, coarse and fine. The coarse variety – which is what yours looks like – is served as antipasto. I have a quart bottle of that – Cosmo’s** Antipasto Specialities Giardiniera – that I got for $3.99 at Trinacria Pasta Works here in Baltimore. (I just pulled my jar down & noticed it contains pepperoncini. Hu nu?) What I’m interested in is the finely chopped version to use as a relish, which IIUC is applied to muffaletta sandwiches in Chi-town.
I suppose I could just buy jars of the coarse stuff, decant, chop the bejeezus out of the contents, and recant. And I may yet do that…
** No relation. ;^D
There used to be a small drive thru/takeout window burger joint about 3 miles from us. Dad went on a Shriners outing to LV and sitting on the bus a guy sits down next to him and says “Hi, I’m…..” Dad responds the exact same. Guy says I’m ___ ____ and dad says I’m ___ ____. Turns out he owned the burger stand, lived in the next town and had the same name as my dad, his son had the same first name, middle initial and he was also the II, as I am. His wife or daughter’s first name was also the same, I can’t remember which. The burger stand had been opened in the same year as In and Out and he sold his place to them and went to work for them as an executive. We went to dinner at their house once. It was weird, so many with the same names. Place is still an In and Out to this day.
@SiubhanDuinne: If you swing south of chicago on a trip this summer, you will have to stop here in Champaign. Custard Cup makes a lemon custard (used to be a special on wednesdays, not sure anymore) that is really excellent.
@Josie: Never met a pug, have you?
The adorable critter downstairs will eat any food. Also paper towels, cat fuzz, and… well, anything he can swallow.
Have had golden, sheperd, cocker and the cocker was by far the least picky eater. Anything that would fit was fine in that mouth. Including stuff that wasn’t close to eatable.
@Ruckus: My cocker spaniel, Mellon, would eat anything and everything, with 3 exceptions:
– she would eat the corn off the cob, and then leave the cob
– she would eat pineapple, but leave the core
– she would eat raw green peppers but not cooked
@Lapassionara: Thank you! I could eat that, and it sounds very good.
(Giardiniera fans, I envy you. Doc says no allergies, but all nightshades, and all alliums except garlic, make me quite ill. Capsicum anuum worst of all. Darn it.)
Looking at the collation that looks like they may be successful I’m not sure it will be all that much better. Seems like it couldn’t get worse though and one never really knows until the sun shines brighter.
@Lapassionara: The Google is correct on this! Oil, not vinegar, for Giardiniera in Chicago.
Also, JeffreyW has a recipe for making your own on TaMara’s site. The picture with the post is just gorgeous, as I recall.
@WaterGirl: My cocker just scarfed up some packaging styrofoam popcorn. I had to pry open his jaws and stuff my hand into his slimy mouth to retrieve them. I am sure it would have plugged him up.
I’ll take that onto consideration. Thanks.