BBQ Pork Tenderloin with potato salad and baked beans

Lately there has been a great influx of pigs jumping of cliffs, running in front of cars, and hanging themselves or other means of suicide. Due to this terrible tragedy, prices on large cuts of pork tenderloin have dramatically dropped at the grocery stores. I mean really dropped....1.50 a pound kind of dropped.

So, to do my duty as a good, sympathetic citizen, to aid the ranchers in their time of mourning over the loss of pigs to suicide, I have been regularly purchasing said cuts of meat.

What the hell do you do with a 15 pound pork tenderloin?

So there I sit (or really, stand, because sitting in front of the freezer on a stool the tall is just silly), staring at this long, tube-like thing in my freezer, wandering a) Do I have a pan big enough for this thing b) how do I season it and cook it and c) do I have a platter big enough to hold it when its done.

Well...hmmm...its still nice outside...the grill is huge so could do that...I could season it like I do ribs and such, and make potato salad (which, btw the way the roommates were beside themselves excited about...), baked beans and devilled eggs and we could have ourselves a big ol' barbecue. Hell, I may even invite my friend from across the street, because goodness knows, there is enough for half the neighborhood...(and between my house hold and hers, we do, have, literally, half the neighborhood)

Now for the pan...how am I to lay this thing out and actually get it seasoned...?

Oh yes! That's right. Granny bought me that set of baking sheets and one was ginormous...you know, the size you use when you don't want to make 47 trips to the oven to bake cookies so you use the largest pan available and squeeze the cookies as close as you dare to try to get the entire batch on one pan.

Don't act like you don't know what I mean. I know better.

So... what do we need?

Seasoning:
Brown sugar
Salt
Garlic powder
Cumin
Oregano
Coriander
Thyme
a little olive oil

Glaze: 

Bbq sauce -  ok we have to get into this discussion. Bbq sauce is like...wine. Some good, some great, some amazing, many different flavors, and some is well...just don't buy it. Like Kraft... Get a good bbq sauce. If you need to do cheap, do cheap well like KC masterpiece, or Sweet Baby Ray's. Locally made tends to be the best. My personal fave is Cookies. 

Yes those cookies too, but Cookies is one of the few that has NO corn syrup, just good old-fashioned ingredients, and boy can you taste it. Jack Stack is another fave, but its a midwest local only. Teag's is good as well as Jack Daniels. No matter what you choose, please, for the respect of the pigs who committed suicide, do not use 98 cent or less bottles of bbq sauce. That's just, well, not yummy. 

liquid smoke
garlic

Potato Salad:- The link here will give you the portions and recipe. 

Potatoes

Sweet pickles (I use 14-day pickles mom makes and sends to me)
Hard boiled eggs (funny, we are going to make those too)
Onion
Mayo ( I use either half real, half miracle whip, or use miracle whip's olive oil mayo which tastes about like half and half)
Apple cider vinegar
Sugar
Dill
Garlic

I have a weird thing for crunchies in my potato salad, therefore, no celery or peppers. Add them if you are not odd like me. It's all the better.

Beans:

I am lazy most days, and buy Bush's Beans, Homestyle 'cause they are sweet and need little doctoring.

I do have a recipe for the real deal, but in the essence of time, canned is ok here. 

To Doctor pork n beans or other canned beans...(trust me on this, no canned bean is perfect out of the can, and if you think so up to now, just try it my way and then make judgement!)

Brown Sugar
Ketchup
BBQ sauce
Onion
Sweet Peppers
Garlic
Chili Powder
Bbq sauce

Deviled Eggs:

Eggs
Mayo
Mustard
Salt
Pepper
Apple cider vinegar
Sugar

Whew! Lots of stuff, but most should have these things on hand. Let me know if I should do a mini post on what spices to keep in your cabinet or basics to keep on hand. I try to aim this blog to the not so proficient in the kitchen all the way up to the usual home cook. I am sure restauranteurs or pro's look to, but doubtful. They have their own vibe.

Let's start

Mix the dry rub ingredients together (see below for measurements)

Place loin on giant pan and drain off the liquid. Trim off any overly excess fat. You want some for tenderness.

Rub the loin down with olive oil.

With your fingers, take take a handful of the spice rub and rub it into the meat, pushing down gently. Rub it all over front, back, sides and ends. Cover and toss in the frig for a couple of hours to get happy.

Cut and boil your potatoes. Boil your eggs, peel, and devil them. They are better when they have set and mellowed for about 30 minutes or so. While everything is boiling cut the necessary amounts of onion, pickles etc into your bowl for the taters and for the beans too, in another bowl.

Eggs: Let cool so you can handle them. Room temp is good. Cool by dousing in ice water (which also makes for an easy peel, and stops the cooking which causes the yolks to turn that funny color on the outside). Cut in half and gently squeeze out yolks into a bowl. Squish them to crumbles with the back of a fork or a pastry blender. Add, for every dozen eggs, 2 Tbs mayo, 2 teas mustard, a pinch of salt and pepper, and a teaspoon each of vinegar and sugar. Mix together and taste. You want it to have a zip but slightly sweet and slightly savory.

Dump taters into bowl and throw in frig to get cool.

Go...do laundry. Or whatever.

In a couple of hours, start the grill. Get it all happy.

Happy=gray and ashy but red coals. For non coal users, shame, shame, shame. Not the same. But nevertheless, use your temp gauge thingy on the grill. Wait till its about 450.

Drag out your loin and olive oil. 

Spray, brush or otherwise lube up the grill. Caution: spraying with mister will cause flammage, and where it is pretty and cool to look at, just be careful k?

Lay loin on the cooler part of the grill, not directly over the coals. We will do that later. Right now we want to cook it, not burn it. Close the grill lid.

Go back inside and mix up the bbq sauce with some liquid smoke and garlic. If you are using the cheap stuff like we discussed not to, add a couple tablespoons of brown sugar, a pinch of cumin and coriander too.

After about mmmm...8-10 mins, go flip your loin and glaze the cooked side with bbq sauce.

Go assemble the rest of the potato salad. Get the beans to heating. Saute the onions, garlic (yes real garlic) and peppers in a little olive oil. When onions are translucent, add the mix to the beans then (for large cans or 2 cans of pork n beans) add 2 Tbs brown sugar, 1/4 c bbq sauce, 2 Tbs ketchup, 2 teaspoons of chili powder. For the ketchup, I just give the bottle a hefty squirt. Trying to get it out of a measuring spoon is...fun.

Go flip the loin again and coat the other side. (about 8-10 mins)

At this point the loin should be cooked through. Sear it directly over the coals on both sides for a minute then take off grill and let it set for 5 or 6 mins to let the juice inside stay inside. If you cut it straight off the heat, all those yummy juices will come spilling out and we want yummy juices.

Mix the sauce up for the tater salad. Its always best fresh. Pour over and mix gently! Potatoes break easy and we don't want squished potato salad. That is another recipe :-)

Slice the tenderloin into thick slices. 

Take your hard work to the table and enjoy!

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Recipes

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Pork Tenderloin:
10-15lb Pork Tenderloin
Olive oil

Seasoning - 2 T brown sugar
1t each garlic, cumin, coriander, thyme, pepper and oregano
1 T salt

Glaze - 1 bottle of barbecue sauce
1/2 t liquid smoke
1 t garlic

Mix seasoning ingredients together. Drain liquid from pork loin and trim of excess fat leaving a thin layer. Place on large pan and rub with olive oil. Massage spice mix into loin flesh by gently pushing and rubbing. Cover all sides. Wrap and set aside for a minimum of 2 hours.

Heat grill to 450 or until coals are gray and ashy. Brush olive oil on grill and place loin over indirect heat. Cook 8-10 mins on each side, depending on size of loin.

Mix Barbecue sauce with garlic and liquid smoke. Glaze loin after each turn.
When cooked through, place over direct heat to sear for 1 minute. Remove from grill and let rest for 5-6 mins. Slice.


Potato Salad - click link above.

Deviled Eggs:
12 eggs
2 T Mayo
2 t mustard
1 t apple cider vinegar
1 t sugar
pinch of salt and pepper

After eggs have cooled, halve and squeeze out yolk. With the back of a fork or a pastry blender, crumble the egg yolks. Add rest of ingredients and mix. Stuff eggs. Garnish with paprika, chives, dill or parsley. 

Mango-Chipotle Chicken Burritos with Black Beans

I cheated.

No.

I did.

I was craving some really fresh, summery, yummy mexican-ish type food.

I had chicken. I had tortillas. I had.... hmmmm....

Oh yeah. That random bottle of salad dressing my mom shipped to me along with the other 42 bottles I have. Something by Kraft called Mango-Chipotle. Hmmmm.

Chicken. Mango-Chipotle.

This works.

So...maybe a put it together yourself burrito?

As you can see it was kid approved.

Yup. That'll work. And we could totally use that dressing for a marinade/cooking sauce for the chicken. Oooooh! And we have an entire gallon bag of black beans, so we could make mexican style black beans.

OMG. It's healthy too! So much protein!

We like protein. Protein is good.

So let's get started

3 large boneless skinless chicken breasts, cleaned and laid out in either a glass pan or jelly roll pan lined in foil.

Smother chicken with dressing, slice up some onion and toss it in, and cover with another piece of foil. Seal the foil. This is important. It will allow steam to be captured which results in fabulously tender chicken cooked relatively quickly.

Throw in oven for 20 mins or so. Baste with dressing every 10 mins.

So that's twice. You'll be ok. It's easy to remember. Twice.

That's it?

Well... uh... ya.

That's it. So easy.

So.... There are several ways this chicken can go. If you are in a tropical mood, make up some mango salsa, cook up some coconut rice, and maybe make a small arugula salad with feta cheese and a vinaigrette.

If you are in a mexican mood, when it comes out of the oven, you can serve over black beans and rice with sour cream and salsa, OR....

Make up some black beans, grab out tortillas, chop up some lettuce, tomato and cucumber, and make a build your own burrito.

I took option 3.

So. I have a gallon bag of black beans in the freezer, mainly because I cooked them, then realized I didn't have any ziploc baggies in less than a gallon.

Sigh.

So. Defrost your beans, about a quart's worth depending on the number of people you are feeding, obviously. Or 2 cans.

Saute some onion bits. Add 1 tsp garlic powder or 4-5 cloves fresh and 1Tbs taco seasoning. Splash in some worcestershire sauce and just a drop or 2 of liquid smoke, if you have it.

Toss in beans and a little water with a chicken bouillon cube or 1 tsp of chicken(or veggie) Better Than Bouillon. Pre-made broth works well too. By a little I mean maybe 1/2 c. Add more if the beans suck it all up. You want the beans to be a little soupy.

Let them cook until heated through and broth is thick.

Meanwhile, check your chicken. If it is done, pull off top foil and put back in oven a few minutes to brown the top just a touch.

Assemble other ingredients on the table.

Cut chicken into pieces and transfer it, and onions onto a plate. Feel free to shred chicken, that works too. I cut mine into large slices and let the creators decide how they wanted to further alter it for their burrito.

To create burrito, layer chicken, beans, veggies, sour cream and salsa. Wrap and enjoy.

As you can see, my son opted for beans on the side and no onions or salsa.

What a bum.

Traditional Egyptian Breakfast - Foule, hard-boiled eggs, pita and veggies.

One of the few good things that came out of my mom's marriage to my step-father was the introduction to a whole new realm of food. He is native to Cairo and as such, she learned to make some of the more traditional meals.

Let me tell you, what they serve in Mediterranean restaurants is not what they eat everyday!

This is my daughter's favorite breakfast. I think a lot of that has to do with the hard-boiled eggs. She has her mommies obsession with hard-boiled eggs. 

Obsession. We can eat a dozen by ourselves in a sitting kind of obsession.

Yes. We go through a lot of eggs.

"When I was a lad I hat 4 dozen eggs every morning to help me get large, now that I'm grown I eat 5 dozen eggs and I'm roughly the size of a baaaarrrgggge!"

Channeling my inner Gaston.

A traditional breakfast on Sundays for us was his favorite meal. Foule (a type of bean), warm hard-boiled eggs with butter, crispy pita, tomato, onion and cucumber, feta cheese and kalmata olives. 

Generally you'd put it all together to make a sandwich more or less.

I don't get that technical. I bit of this a bite of that. It tastes the same going down.

And savoring the eggs with butter. MMMMMM.

Ok. So ingredients here are hard to find. My mom sends the beans to me because I have had a hard time finding a good Mediterranean grocer in Portland. 

You need a can of Foule Medames beans, or fava beans

Drain and rinse.

Start with the spices. This is the reason I have cumin and coriander seeds. For this specific recipe. 

Use Mortar and Pestle to squish seeds.

If you don't know how, look here.

Pour seeds in a saucepan with a little olive oil. 

Why? So many questions!

The heat and oil release the natural oils of the spice and make it yummy.

Chop some garlic too...maybe 4 to 5 cloves. If you don't have fresh, then powdered is fine. 

Meanwhile, start the eggs. 

When the whole house smells like cumin and garlic, add 1 whole onion, chopped into bits and half a bell pepper, chopped into bits.

Saute until happy.

Add beans and a can of diced tomatoes or chop 3-4 romas into bits. 

Cook until tomatoes are cooked through. 

Get out your potato squisher. 

You know the one. Yes the one that is rusty and deformed and probably belonged to your great great aunt betty. 

Squish the beans with the fancy squisher.

They will be chunky, no worries, just do what you can.

While the beans finish cooking, slice a tomato, onion and cucumber.

Drag out the feta cheese and olives. These 2 things can be purchased at your local grocery store. I get the olives at Costco because the are really yummy as a snack and are great for adding to other dishes. Pizza and pasta especially. I could go on and on about the fabulous kalmata olives.

Throw the pita bread into the oven. If you can find fresh versus a bug name, its amazingly better. If not, regular ones are fine.

Drain and peel the eggs. Cool them off with cold water but you'll want them warm.

Trust me on this ok? 

Just try it my way.

Warm hard-boiled eggs with butter are...very very very yummy.

Open mind and all that.

Ok good. See? Yummy right?

Everything is done. Assemble on plate and eat. 

Chicken Taco Salad

I wasn't going to post this originally because, hey, everyone knows hot to make taco salad right?

Right!

But then I thought... well...I should include easy to make things too, easier than a normal recipe, because taco salad requires really no real recipe. It's just a bunch of chopping and such. Mostly.

Mostly. I alter things a bit, because I can't leave well enough alone.

No worries. It's still super easy. I like easy, and fast, especially during the week nights.

I am out of hamburger so this is going to be chicken. Chicken is better for you anyway!

If you are vegetarian, then leave out the chicken or use the faux strips I get for my sis.

As I have mentioned before, I get my chicken frozen cooked and in stripes in a bag at Costco. I HATE dealing with cleaning chicken. I do on occasion, but rarely.

If you use frozen like me, then put the strips in a skillet at medium heat with a little olive oil. Toss on about 1tsp of chili powder and a sprinkle of salt.

If you are using chicken breasts, clean them how you wish (I take out anything remotely red and veinish) and slice into strips or chunks. Remember to use a plastic or silicon cutting board and wash your hands frequently.

Do as above with your fresh chicken. 

Wash your hands.

With soap.

Let me smell them... 

Ok. Good to go.

Open a can of refried beans. Get a small saucepan ready to go with a little olive oil over medium heat. Chop a whole onion and a whole bell pepper.

Yes a whole one. You will use part now and part later.

Just trust me on this ok? Ok.

Add the onion and pepper to the pot and cook until happy. 

Have we not established this already?

Ok. Fine.

Happy=translucent color.

Dump in the beans. Mix with the onions. 

Get your spices ready.

If you have taco seasoning, use that. 1/2 pkg should be fine for beans and 1/2 for chicken.

If not, then use cumin, chili powder, garlic, coriander salt and pepper. 

As I mentioned before, I am out of the ground coriander and cumin so I am using seeds. See here how to squish.

Oh. Amounts. Ummmm... 1tsp of coriander, 2 tsp cumin, 1 tbs of chili and 1 tbs garlic. Dash of salt and pepper. This will be enough for the beans.

Put spices in beans and stir. Turn to low and let it get warm and yummy. (You could add cheese... if you reeeeeaaaaalllllyyyy wanted to)

Chop your veggies. You already did the onion.

Grate the cheese.

Chop the squishy cheese

See. Squishy cheese before its nuked.

Squishy cheese after nuking. With a little milk.

My array of veggies. I usually do cucumber too, but alas, it was growing odd things and had to be introduced to the Circular Graveyard for the Recently Departed.

Oh. Wait. Haha. Do cucumber. *shakes head* 

No pun intended. 

I need to get out more. 

Geez. That sounds even worse. 

Ok. I'm going to stop before I get myself in any further.

The beans should be done now. So you are ready to assemble.

Using tortillas or taco shells is perfectly acceptable. I like salad style.

Chips

Chicken

Cheeses

Veggies

Lettuce and sour cream and salsa and ranch dressing.

Yes. Ranch dressing. Hey, don't knock it till you try it. It's really yummy. I mean really. What's a salad without ranch dressing?

Now eat up. I always need more chips. The chip to stuff ratio is a tough configuration so to circumspect that, I just bring the bag of chips with me.

Of course, you can't have taco salad without pepsi. Cherry preferred. 

Bon Appetit!

Super Bowl Sunday

So among my creative pursuits I occasionally endeavor into the food category. Of course, when my brilliant creation turns out to be scrumptious, I photograph it and post it. 

In my crazy, hectic schedule, I rarely get the opportunity to enjoy myself in the kitchen, and when I do, I rarely have the energy to be truly amazing. When I do find myself in the apex of the combination of mood and time, I thumb through my million recipes-to-try collection and find one inspiring.

Yes, I alter it, add ingredients, take away things, and eventually it becomes wholly mine. I take my time to not measure anything unnecessary (unless baking, then its a must), and watch a few Alton Brown episodes so I know the mechanics of adding extra liquidy things to cheesecake and how to balance them.

So, on this Great American Football Day, I was in said apex and wanted to cook.

No recipes today, though. Just my own made up, learned to do at some point, dishes.

Mexican was the theme, as well, it fit.

Pico De Gallo, Guacamole, Mango salsa, slow cooked pulled chicken, fresh hand-made tortillas, frijoles from scratch and grilled corn salad.

Here in Pacific Northwest, it was a gorgeous, pure blue sky, sunny, warmish day. 

I threw together the salsa, pico and guac first, threw in the chicken, and went for a hike.

It's what we do.

So, a friend of mine, during our workout... after the hike...said... "I really need to get some recipes from you. Your food always looks so good..."

Sigh.

Ok.

The chicken comes first before anything else because it takes all day to cook.

Sorry. No pics of before and during, only final product. This one really needs no step by step. You are dumping a bunch of stuff into a crock and turning it on.

Plan on one chicken breast per adult. 1/2 per kid unless they are big, growing teenagers. then maybe 2 per.

You want boneless skinless unless you are partial to bone in. If so, have at it.
Clean up the chicken, whichever you bought.

Throw it in the crock pot.

Add 1/2 med onion, sliced in half the sliced again

6 T Chili powder

1 Tbs cumin (that's all i had, i ran out)

2 Tbs garlic of 6 cloves of fresh just thrown in. After they are peeled silly.

dash of lemon pepper seasoning if you have it

1 can tomatoes

1 can chicken broth.

salt and pepper, maybe 2 tsp each.

Close lid a set to T minus whatever time you want to serve dinner to what time it is now.

I was up at 9am. I did 8 hours.

Next you need a good Pico de Gallo. Its kind of the base for all things dippish in my mexican food.

Ok back to the pico.

1/2 ginormous onion chopped into bits. or 1 med onion (avg yellow)

1 good size slicing tomato or 5-6 romas, chopped into bits

1/4 bunch cilantro, chopped somewhere between course and fine.

1 lemon, juiced (watch out for those pesky seeds)

pinch of salt, dash of pepper.

Holy crap that's it? Yup. Basically in a bowl the size you want to fill, fill it with a third of onion, a third of tomato, and a third of cilantro. Easy Peezy. Squeeze lemon (I use a fork stuck in the center and squeeze lemon while moving around fork. Pick out seeds), and throw in your salt and pepper to taste. Mix it up.

K. Your done.

With round one, Mwahahahahaha.

Ok. Guac. This uses some of your pico so I hope you decided on a large bowl.

Oh beautiful guac. I could eat you everyday...sigh.

Ok.

3 avocados (at least)

Pico

That's it.

No really, that's it. 

If you don't know how to cut up an avocado...Cut it in half. Slam your big ol' knife into the seed (You HAVE to use a big knife for this, otherwise its not nearly so rewarding) and take it out. Dislodge from knife and repeat with other 2 avocados. Take a smaller knife (or the big one if your feeling frisky) and score each half length wise to the peel, but not through the peel, and then again width wise. Take a spoon and scoop it out into another bowl.

Add a few spoonfuls of pico. Go ahead. Be generous. If all else fails, add a little more tomato, onion and cilantro (in equal amounts) to bolster it. See. All better.

Ok. So, maybe your in the mood for something a little sweet to go on that shredded chicken going in the crock pot.

How about some mango salsa?

Thought that might perk up your ears.

Sorry, picture's a bit fuzzy. Kitty (who is not supposed to be on the counter) was on the counter pestering me and giving my camera hand kitty kisses. She then became promptly relocated to the floor.

So with Mango Salsa, you use your illustrious pico again.. with a few more ingredients than the guac.

Mangoes. 1 will do. really.

1/4 of an english cucumber, chopped into bits. Yes English is different than the 50 cent ones at the supermarket. You can eat the skin and it tastes good, they are more mild. And yes, a bit more expensive, but its worth it. They are the one wrapped in plastic. Yes, go to the store, make fun of how the phallic object is wrapped to protect it, and then buy the darn thing.

1/2 of a RED onion. 'Cause it's pretty. Cut it into bits too.

1/4 of a red or orange bell pepper. If they are to pricey, green will do too. Cut it into bits.

Lots and lots of bits.

Mangoes are... interesting to dissect. 

Here's a quick lesson. http://keywordmaps.com/delish/how-to-peel-a-mango-7/

Now that you are a mango dissecting officiando, mix all your ingredients into a bowl with some more of your delicious pico. 

Done.

Now go for a hike. Or play on pinterest. Whichever.

Its almost time for dinner. You have about an hour left.

Time for some beans 'N corn.

If you've never made frijoles and have only ever eaten refried, well your in for a treat. If you have leftover, you can "refry" them in a pan with some tomatoes for tomorrow. 

Sorry. I was in a time crunch and the hordes descended before I thought about taking a pic of the beans. They aren't pretty anyway. But they are yummy.

What you need is...

Beans. Ha! Really? Ya think?

Yup. Pintos to be exact. Canned if you must, but dried are cheaper and you can freeze the rest for chili or more frijoles.

You'll also want

1/2 medium onion

1 can or 1 diced tomato. Oh. Diced=Bits. Sorry. My bad.

Spicage:

1 Tbs Chili Powder

2 tsp cumin (Ok more if ya really like cumin. remember, too much=bitter. Yuck.)

1 Tbs garlic (cause everything needs garlic)

1tsp red pepper flakes if you want it warm. I dislike too much warm. My nose runs then I get snot in my food. Never mind.

Start by sauteing your onions in a little bit of butter. Get them nice and brownish. Add your spices.

Gasp. Yes.

They get more flavorful when added to heat before the soupy stuff.

When the kitchen smells pretty(er), add beans you've already cooked or the can. Please drain the can. Cook until they are soupyish. If no soupy come, add a little water or broth.

Squish the beans with a potato squisher when nice and  squishy. Got it. Squish.

Add the bits of tomato and cook. When tomatoes have started to disintegrate, squish some more.

Lots and lots of squishing. 

Good. You're all squished out.

Set the pan aside.

While the beans were getting squishable you can get out the corn.

Oops. Forgot this one too. Darn mass hordes.

1 bag frozen corn, dethawed or if your adventurous, 3-4 ears, corn cut from the cob before cooking.

other 1/2 of med onion chopped into bits

1 Tbs garlic

1Tbs chili powder

2 tsp cumin

1 jalapeno or red pepper flakes. whichever is easiest. If you like warm.

Heat some more butter in a pan (I like cast iron myself) and toss in corn and onion. Get the corn all brown and happy. The sugars from the corn may cause blackening. 


A little is ok. Really. I promise, the devil will not come strike you down for such blasphemy and your granny will not roll over in her grave. K? K.

Add spices.

When nice and smelly, remove from heat and set aside. Let it chill. Literally. 

Then add...1/4 c rice wine or red wine vinegar. (Apple cider will do in a pinch, if'n you must)

salt and pepper to taste. Jalapeno is you didn't use pepper flakes.

MIx together and done.

The tortillas I bought at a local market. They are handmade, not big names. I like shopping local from local growers and producers.

Warm up the tortillas b/w 2 towels in micro-nuker, and call the family in.

Pull out all that other deliciousness you created, and some sour cream too, just 'cause.

You're done.

Eat. You earned it.