Back when we talked for hours and hours, gazing into one another’s eyes and telling each other our life stories and hopes, Tate told me about his love for his family’s farm in central Missouri.  He spoke of an almost magical place, filled with wildlife and the hunting tales of generations of men.  “When I retire, that’s where I want to live,” he framed with his hands around the land and it’s views.

The farm is lovely, I agree.  When you’re there, you can see the stars at night.  It’s quiet, except for the distant lowing from cattle on nearby farms.  I’m not so sure about retiring there, in a place where fried chicken and ice cream are the finest dining available, and a trip to the Dollar General is a big day out.

After the second spring that Tate and I were together, he introduced me to one of the farm’s greatest treasures, so great that I could maybe consider the possibility of the farm as our retirement destination.  Fried in butter to a golden brown, he gave me a taste of my first morel mushroom.  Tate and uncountable generations before had enjoyed this delicacy, but I had no idea what I’d been missing.

While we were home last week, Tate and his dad found 55 morels in their super secret mythical morel breeding ground.  So for Easter dinner, with steaks on the grill and asparagus roasting in the oven, I was put on morel frying duty.

An initiation ritual, of sorts.

With complete faith in my abilities, my mother in law told me exactly what to do, how to turn them, when to season them.  She retreated to babysit the steaks and I was left with Kate, Tate’s sister, to fry the morels.

I felt a lot of pressure to get it right, to not burn or ruin the morels.  Everyone was counting on me.  I’m not going to lie, mine weren’t perfect.  My mother in law does a better job.  Tate does a better job.  My attempt, for a newbie, was adequate.  The morels were delicious, but slightly soggy and not as crispy as I would have liked.

That isn’t going to stop me from from sharing the recipe.  (Recipe might not be the right word, that would require me to give accurate measurements.  Maybe this is a method?)

You’ve Died and Gone to Heaven Fried Morels

First of all, you need to find the mushrooms.  Good luck with that.

Once you have your haul, carefully rinse under cold water.  Dry the morels on a paper towel.  Slice the morels in half lengthwise.  Store in the refrigerator wrapped in a dry paper towel and plastic bag until ready to use.

Heat an electric skillet to 350 degrees and melt butter.  A lot of butter.  Half a stick?

In one bowl, beat several eggs and add a little water to decrease the consistency.   Place a cup or so of flour in a second bowl.  Carefully dip the morels in the egg mixture, then in the flour, shaking off excess.  Place the morels, in batches, in the melted butter and season with salt and pepper.  Turn once the morels are lightly golden brown, seasoning the other side.  Remove the morels from the butter and place on paper towels to drain.   Add more butter to the pan as needed as you cook each batch.

Your life will improve, simply by eating these.  True story.

©2012 Playgroups are No Place For Children. All Rights Reserved.

I don’t even know if chocolate chip cookies can be considered Christmas cookies, but since I only bake in December, these are Christmas cookies to me.

My mother-in-law makes the absolute best chocolate chip cookies in the world and this is NOT the recipe.  Never fear!  This recipe is the second absolute best chocolate chip cookie recipe in the world.

Lets bake, shall we?  It is December after all.

The Ultimate Chocolate Chip Christmas cookie (adapted from Southern Living’s 40 Years of our Best Recipes)

1/2 C Shortening
1/2 C Butter
3/4 C firmly packed brown sugar
3/4 C granulated sugar
2 large eggs
1 (3.4 oz.) package vanilla instant pudding mix
1 Tbsp vanilla extract
2 1/4  C All-purpose flour
1 Tbsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 (12 0z.) package semisweet chocolate morsels, mini chips if you can find those
1 1/2 C chopped pecans
1 C uncooked quick-cooking oats

1.  Preheat the oven to 375 degrees.  Beat together shortening and butter with an electric mixer until creamy.  Add sugars gradually, beating well.  Add eggs and beat well.  Add pudding mix and vanilla until blended.

2.  Combine flour, baking soda, cinnamon, nutmeg, and salt, then gradually add to the butter mixture.  Beat until well blended.  Stir in the remaining ingredients until evenly distributed.

3.  Place heaping tablespoons of dough on lightly greased cookie sheets and press to 1-inch thickness.

4.  Bake for 10-12 minutes and cool on wire racks.

*************

Please visit Edie at Lifeingrace for more fantastic Christmas cookie recipes during her Great Christmas Cookie Freeze party!

©2012 Playgroups are No Place For Children. All Rights Reserved.

(Banner template and idea courtesy of the fantastic Edie at Lifeingrace.  I stalk her blog.)

I feel like I need to stand up for my sweet potato casserole.  See, I’ve told lots of people about my Thanksgiving menu, the deep fried turkey and dressing, gravy, rolls, southern style green beans, rolls, cranberry relish, the pecan pie, and OF COURSE, my famous sweet potato casserole.

Reactions vary.  Some are stiffly polite, asking about my sweet potato casserole.  Others sneer in disgust, “Sweet potato casserole?” they choke, as if they are saying “pickled cow brains smothered in moist spooge.”

Some seem mildly interested until I say that my recipe most certainly does not include marshmallows or canned sweet potatoes.  I can tell I’m losing them as soon as I talk about baking the sweet potatoes a day ahead and topping it with pecans and brown sugar.

All I have to say is that anyone who wouldn’t even consider trying my sweet potato casserole is being FOOLISH and they are MISSING OUT.   My goodness, it’s practically dessert!

Recipe for Sweet Potato Casserole

5-6 fresh baked sweet potatoes (I usually wrap these in foil and bake a day ahead)
1 C Sugar
2 eggs
1/2 stick butter, softened (yes.  butter.)
1/2 C milk
1 TB vanilla
1/2 tsp salt

Topping:
1 C brown sugar
1/3 C flour
1/2 stick butter, melted
1 C pecans, chopped

Preheat oven to 350 degrees. Mash the potatoes. Mix in remaining ingredients and beat well with a mixer. (There may be some bits of butter that don’t get mixed in completely. It’s okay. Don’t panic. They’ll melt during the baking process.) Pour into a greased casserole dish. Mix together the topping ingredients and spread over the sweet potato mixture. Bake 45 minutes, cover with foil if the pecans look like they are getting too dark.

*******

Have a very Happy Thanksgiving!  Eat, drink, be merry, and most of all, BE THANKFUL!

©2012 Playgroups are No Place For Children. All Rights Reserved.

I ended up making dinner.  SHOCKING!  Dinner was actually was delicious, a recipe that I used to make all the time, but it somehow fell out of rotation.  Not to toot my own horn, but it’s my very own recipe and it’s pretty fabulous.  (Toot, toot!)

I made Three Cheese Eggplant bake.

This recipe is easy to make.  If you’ve never had eggplant before, don’t be afraid!

What you’ll need…

1 medium to large eggplant
2-3 TB Extra-Virgin Olive Oil
1 C Ricotta Cheese
1 C Mozzarella Cheese, shredded, 1/2 C reserved for topping
1/4 C Parmesan cheese
Salt and Pepper to taste
Marinara Sauce  (homemade or from a jar)

Here’s what you do…

Preheat oven to 375 degrees. Spray two cookie sheets with cooking spray. Carefully cut skin off of eggplant.  I hold it upright and with a sharp chef’s knife, I slice the skin off, taking care not to cut off too much of the actual eggplant.  Once the skin is removed, slice the eggplant lengthwise into 1/8 inch strips. (Don’t worry if you end up with short pieces of eggplant, you can combine these pieces together later.) Place the eggplant strips on cookie sheets and drizzle olive oil evenly over each piece. Salt and pepper to taste. Bake for 15 minutes.

While the eggplant is baking, make (or heat) the marinara sauce and make the cheese filling. To make the filling, stir together the ricotta, mozzarella, and Parmesan cheeses.

Spray an 11 X 7 casserole dish with cooking spray. Place 2-3 TB of filling at the end of each eggplant slice and roll up. Combine the smaller eggplant slices to make longer strips if needed. Place each roll-up in casserole dish. Spoon marinara sauce over each. Sprinkle remaining 1/2 C of mozzarella cheese over casserole. Bake for 20-25 minutes or until bubbly.

I serve this with whole wheat spaghetti and a salad of grape tomatoes, mozzarella, basil, salt, pepper, and olive oil.

In case you’re interested, here is my recipe for Marinara Sauce.

1 28 oz. can of crushed tomatoes
1 garlic clove crushed
3 TB of Extra-virgin Olive Oil
1 tsp dried Oregano (if you have fresh, even better!)
1 tsp dried Basil
1/8 tsp pepper
1/8 tsp salt
1 TB Sugar

In a medium saucepan over medium low heat, cook the garlic clove in the olive oil just until the clove begins to brown. Remove from heat, remove the garlic clove, and allow the oil to cool. Once cool, add the remaining ingredients, cover and simmer over low heat until thoroughly heated.

*****

This post is a part of Rachel’s Mouthwatering Monday at A Southern Fairytale.  Go visit her for more great recipes!  HINT, HINT.

©2012 Playgroups are No Place For Children. All Rights Reserved.

It’s been awhile since I’ve posted a recipe since I haven’t made anything worth sharing in a while.  We’ve been eating a lot of grilled meat with a microwaved vegetable side dish, nothing worthy of a recipe or even a photograph.

This week, since getting home from Missouri, I’ve had a hankerin’ for fancy, time intensive meals.  (See also:  time away from the children while they sit in front of the TV, hypnotized and silent.)

Our dinner last night was truly a masterpiece.  Sure I’ve probably said that about things I’ve cooked before, but I’m just not creative enough to come up with anymore descriptive terms.

I made Involtini Di Pollo with Limone Sauce and Linguini Alla Trapanese.  Sounds pretty fancy, huh?  Well it was!  And worth every minute of the hour and half it took me to prepare it.  It could have just as easily been called Prosciutto and cheese stuffed chicken breasts with a lemon sauce, and Linguini tossed with garlic and cherry tomatoes.  Actually, now that I think about it, that sounds pretty fancy, too.

(See how mine looks almost exactly like the one in the picture!  La ti da for me!)

Recipe from the Summer 2010 issue of Everybody Cooks, a magazine published by Dierbergs grocery store in St. Louis.

Involtini Di Pollo

1 C Italian seasoned bread crumbs
3-4 boneless, skinless chicken breasts
1/4 C grated parmesan cheese
6-8 thinly sliced prosciutto
6-8 thinly sliced mozzarella
1 large tomato, seeded and diced

Slice each chicken breast in half, horizontally.  Remove any extra fat.  Place chicken between plastic wrap and pound until it’s a 1/4 inch thick.  Place bread crumbs in a dish, lightly coat each chicken breast with bread crumbs.

Take each chicken breast and top with a slice of prosciutto, mozzarella, tomato, and parmesan cheese.  At the narrow end of the chicken, carefully roll each chicken breast to hold the filling.  Secure with wooden toothpicks.

Grill the chicken over medium-high heat for 5-7 minutes per side, or until the internal temperature reaches 165 degrees.  Once cooked, allow to rest, then slice and drizzle Limone Sauce over.

Limone Sauce

Juice of 2 lemons
1 clove garlic, minced
1/2 tsp fresh oregano, finely chopped
Salt & Pepper to taste
1/4 C extra virgin olive oil

Whisk together the first four ingredients.  Add oil in slowly until well blended.

Linguini Alla Trapanese

3-4 TB extra virgin olive oil
3-4 cloves garlic, finely chopped
1 container of grape tomatoes, halved
Salt & Pepper to taste
1 lb whole grain Linguini
1 tsp dried basil
1/4 C grated parmesan

Cook linguini according to package directions.

Heat the olive oil in a large skillet over medium heat.  Add garlic and cook for 30 seconds.  Don’t let it burn!  Add tomatoes and cook for 4 minutes, reduce heat to Low.  Add the basil, and salt and pepper to taste.  Once the linguini is cooked and drained, add the linguini to the skillet and toss with the tomatoes and garlic.   Sprinkle with parmesan cheese.

****

I know I said it took awhile to prepare, but don’t let that scare you!  It was easy and tasted better than anything you could get in a restaurant.  Make it tonight.  DO IT.

****

I don’t know what got into me today, it must have been that delicious dinner last night, but I also wrote about our trip to the Titanic Museum in Pigeon Forge, TN.  Three recipes in one day PLUS a post about the Titanic Museum.  I am out of control!

Read all about it here!

©2012 Playgroups are No Place For Children. All Rights Reserved.

I waffled back and forth about whether to share this recipe with you or to be a selfish wench and keep it to myself.  Since it’s the holidays I thought I’d be nice for once and share it with you.

Also, it’s already on the Internet, so it’s not exactly a secret.

I’m particularly proud of this recipe because it was originally published in Gourmet Magazine.  When I first got interested in cooking, I subscribed to that magazine for a year and made exactly ze-ro of the recipes.  They were all too hard and had too many ingredients and too many of the ingredients were things I’d never even heard of.  But this recipe!  Oh THIS recipe has ingredients that are easily found in any market and it was very simple to make.

Since it’s not blueberry season, I used frozen blueberries and they all sunk to the bottom of the bundt pan, despite the fact that I followed the directions in the recipe to toss them in flour and alternate blueberry and batter layers.  I think fresh blueberries would have stayed put.  Still?  Delicious.

I made this Blueberry Lemon Pound Cake to be both a dessert AND a breakfast bread.  Two birds with one stone!  Perhaps this would be a lovely dessert for your Christmas Eve dinner and then as your quick breakfast on Christmas morning??!! Good idea, huh!

A helpful baking hint that I *think* I learned from Casey/Moosh in Indy, is to be sure to get all your ingredients up to room temperature before baking.  I don’t know why, I just do as I’m told.  If you’re curious about the reason, either Google it or find a nerd to ask.  I’ll ask my chemical engineer husband when he gets home.

This was THE BEST POUND CAKE I EVER HAD THE PLEASURE OF EATING.  As someone who doesn’t even love sweets that much, this was perfectly sweet, but not rich.  The cake was moist (MOIST!) and even three days after baking, it is still moist.

Enough jabber, eh?  Let’s bake!

Here’s what you’ll need for Blueberry Lemon Pound Cake, recipe courtesy of Epicurious and Gourmet Magazine.

For the cake

1/3 cup milk
6 large eggs
1 1/2 tablespoons vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons salt
3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup sugar
3/4 cup firmly packed light brown sugar
1/4 cup freshly grated lemon zest
3 cups thawed, frozen blueberries, tossed with 1 1/2 tablespoons flour

For the syrup

1/3 cup lemon juice (Fresh is ALWAYS best)
1/2 cup sugar

Mmmm, cake:

In a small bowl whisk together the milk, the eggs, and the vanilla. In a separate bowl sift together the flour, the baking powder, and the salt. In a large bowl with an electric mixer cream the butter with the granulated sugar, the brown sugar, and the zest until the mixture is light and fluffy, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and fold in 1 1/2 cups of the blueberries. Spoon 1/3 of the batter into a greased and floured 10-inch (3-quart) bundt pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon half the remaining batter into the pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon the remaining batter into the pan, spreading it evenly, sprinkle the remaining blueberries over it, and bake the cake in the middle of a preheated 350°F oven for 1 hour to 1 hour and 10 minutes, or until it is golden and a tester comes out clean.

Remove the cake from the oven, poke the top immediately all over with a wooden skewer, and brush it with half the syrup. Let the cake cool in the pan on a rack for 10 minutes, invert it onto the rack, and poke it all over with the skewer. Brush the cake with the remaining syrup.

Mmmm, syrup:

In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat.

Head on over to Rachel’s place for more recipes!

©2012 Playgroups are No Place For Children. All Rights Reserved.

I know that conventional wisdom would dictate that if I’m going to post a recipe on the Monday before Thanksgiving, that the recipe would be Thanksgiving-ish.  Well I’m going to buck conventional wisdom and pour some hoisin sauce down her gullet.

So this is a recipe for great beef stew.  To be perfectly honest, I don’t really like beef stew.   Actually I didn’t really like beef stew until I met Mahogany Beef Stew and we began a torrid love affair.  He’s so meaty and hearty, there’s plenty of him to share.

This would be a perfect thing to fix, say, today or tomorrow, then reheat and serve on Saturday when you’re really sick of turkey or have already run out.

Let’s put on our aprons.

(Recipe adapted from Bon Appétit) (Fancy!  I know!)

4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces (or pre-cut stew meat)
1 medium-large onion, chopped
2 cups red wine (pinot noir, cabernet, zinfandel…whatever you like)
1 can reduced-sodium beef broth
1 14.5-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce (can be found in the Asian aisle)
2 bay leaves
1 pound carrots, peeled, cut diagonally into 1-inch lengths
1 package of baby portabella or white button mushrooms, cleaned and sliced
1 1/2 cups of peas (frozen or canned)
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley

Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Remove meat from the pot and place on a plate to add back later. Allow the pot to cool or the onions will burn.  Once cooled, set the heat to medium-low; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 10 minutes. Add carrots and mushrooms.  Cook for 7-8 minutes.  Mix meat into vegetables. Add 1 cup wine, beef broth, peas, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.

Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.  Add the remaining cup of wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper.  Serve sprinkled with parsley.

Head on over to Rachel’s place for more recipes!

©2012 Playgroups are No Place For Children. All Rights Reserved.

MONTHS, people!  MONTHS ago I mentioned these Sichuan Green Beans and how they were delicious and what a great side dish they were for Korean Beef Lettuce Wraps and how I was going to post the recipe, but I couldn’t get a good picture and then…I completely forgot.

I still can’t get a great picture, this one is too blue, but frankly I don’t feel like messing with the white balance.  I’m tired tonight and I feel like you will be just fine with my too blue picture.  

These are so easy!    From the September 2008, Cooking Light

1  lb  fresh green beans, trimmed and snapped (I have a little secret.  I used frozen green beans and they are FINE.)
1  TB  canola oil, divided
1/4  cup  chopped shallots
1 1/2  TB  minced garlic
1  TB  minced peeled fresh ginger
1/2  tsp  crushed red pepper
1  TB  Chinese black vinegar (I can’t find it in my grocery store and I refuse to traipse all over town for 1 measley tablespoon) or balsamic vinegar
1  TB  soy sauce
1/2  tsp  salt

©2012 Playgroups are No Place For Children. All Rights Reserved.

I know that I’m becoming a food snob because of my disdain for delivery pizza.    Sure, Dominoes and the like are great when you’re too tired to cook and just need food and it doesn’t matter what it is.  I’ll still order pizza occasionally, but honestly I’d rather just eat leftovers or PB & J.

I DO very much like GOOD pizza,though, like those cooked in wood-fired ovens or the pizza from a local pizzeria that’s been around since the 40′s.  Tate and I recently found a decent pizza place called Brixx Wood-Fired Pizza.  Their Cajun Andouille Shrimp Pizza and Wild Mushroom Pizza are our two favorites.

Since going out to dinner with our two children usually involves wrestling and spilled milk and generalized UNFUN, I decided to try to replicate their Wild Mushroom Pizza at home.

I’ve declared myself a Recipe Mimicking Genius and my recipe Tres Magnifique!  (I don’t know what that means, but it sounds very fancy and my pizza IS very fancy.) (Don’t worry, it may be fancy, but it’s incredibly easy!)

Behold:

Pizza crust, I use Naan, but you can use homemade, store-bought, ready made crusts… The naan I buy comes two to a package and I find it in the bakery section of my grocery store.

2-3 tsps olive oil

pinch or two of kosher salt (it’s just better!  trust me.)

1 TB butter

1 package of fresh baby portabello mushrooms and 1 package of shitake mushrooms, cleaned and sliced.  You may use any type of mushrooms you like, however.

Fresh Arugula, cleaned (optional)

8 oz package of shredded swiss cheese

8 oz package of mozzarella cheese

Preheat your oven to 425 degrees.  In a large skillet, melt the butter over medium heat, add the cleaned and sliced mushrooms.  Cook for 3-4 minutes, add salt and cook for another minute or two.

On a baking sheet, place both naan, drizzle the olive oil on each piece and spread around with the back of a spoon or a pastry brush, lightly sprinkle with salt.

Evenly spread the cooked mushrooms on the naan.  Place arugula leaves, to taste, over the mushrooms.  Spread each pizza with both the shredded swiss and shredded mozzarella cheeses.  (I like really cheesy pizza, so I usually use all of the swiss and about half a package of the mozzarella.)  Bake in the oven for 10-12 minutes or until the cheese is lightly browned and melted.

Slice and eat.  Send expensive gifts to Jennifer as a token of appreciation.

This pizza kicks Papa John’s pizza in the ‘nads.

©2012 Playgroups are No Place For Children. All Rights Reserved.

There, there now.  I know how it is, how you feel, how you struggle during sweet corn season.  Remember, I once lived in Indiana.

On Saturdays at the Farmer’s Market or at the grocery store, you’re unable to resist the starchy, sugary goodness of sweet corn.  Your family has nearly foundered on corn on the cob, they crave a new way to eat their corn.  Trust me.  I KNOW.

I’m here to help with this recipe for Corn and Salsa Tortilla Soup from the June 2008 issue of Everyday with Rachael Ray. I realize the word “soup” is not typically welcomed and sought after in the summer months, but I assure you that this is worth the extra heat.

Let’s head to the kitchen!

3 poblano chiles (could also use a green pepper for a less spicy soup)
6 corn tortillas, cut into 1/2-inch-thick strips
3 tablespoons canola oil
1 teaspoon ground cumin
Salt
6 ears fresh sweet corn, kernels scraped from the cob
1/2 red onion, chopped
1 clove garlic, chopped
Pepper
One 32-ounce container (4 cups) vegetable broth
One 14.5-ounce can fire-roasted diced or crushed tomatoes
1 avocado, chopped,  for garnish
1 lime for garnish
2 tablespoons cilantro for garnish
Sour cream for garnish

Preheat the broiler. Coat the poblanos in a teaspoon of canola.  Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.  This can also be done over a gas flame if you’re one of those lucky people with a gas cooktop.

Preheat the oven to 400°. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10-14 minutes; season with salt.

Meanwhile, in a large, deep skillet or soup pot, heat the remaining 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and chopped poblanos.

Ladle the soup into bowls.  Top with a avocado, a squeeze or three of lime juice, add cilantro, and sour cream.

I’ve been thinking about ways you could modify this recipe and already mentioned that green peppers could be substituted for the poblanos.  Roasted red, yellow, or orange peppers would also be a delicious substitution.   To add some protein, you could add cooked, shredded chicken or drained and rinsed black beans.

No longer do you have to feel alone and scared during sweet corn season.   I’m glad to have helped you in your time of need.

**Note:  I first introduced you to this recipe last summer when Rachael Ray lied to me and said this recipe only took 30 minutes to prepare, which is a BALD-FACED LIE.  I also discussed my deep devotion to cilantro and said that cilantro haters could suck and egg.

©2012 Playgroups are No Place For Children. All Rights Reserved.