Tag Archives: Recipe

Cocktail Rye Bread Appetizers

Posted on by Standard 1

So, did you read my rant and see my maze when Pepperidge Farm stopped making their cocktail-sized rye bread? Giant Eagle must have heard me, because they had S. Rosen’s Rye & Pumpernickel in stock this year. Sadly, their rye isn’t seedless, but I made due with the pumpernickel.

At any rate, this is what we use them to make:

Four lemon pepper cocktail rye bread appetizers arranged on a plate.
Lemon Pepper
Four Reuben cocktail pumpernickel bread appetizers arranged on a plate.
Reuben

Here’s a very fast & loose recipe/method:

Get it:

  • Cocktail Rye bread and/or Cocktail Pumpernickel bread.
  • Bag of shredded cheese – we got Swiss & Gruyere. Havarti, Swiss, Mozzarella, or Provolone would be fine.
  • Mayonnaise and/or Miracle Whip.
  • Lemon Pepper
  • Thousand Island dressing
  • Sauerkraut
  • Corned Beef lunch meat

Do it:

  • To start both, we mix 2 cups of shredded Swiss & Gruyere cheese with a few Tablespoons of mayo. I’ll use Miracle Whip too.
  • I put the cheese mixture right on the rye, & sprinkled on some lemon pepper.
  • I put some corned beef lunch meat on the Pumpernickel.
  • I put both on to a baking sheet that has a baking rack, and put it into a pre-heated oven at 375° on the air fryer setting for 5 minutes.
  • Took ’em out and the lemon-pepper rye ones were done.
  • I added Thousand Island dressing, sauerkraut, & the cheese mixture to the Reuben ones and put ’em back in for 3 minutes at the same temp & on the same setting.

They’re always crowd-pleasers, and you really can top them any way you like. You can just bake ’em too, or use a counter-top air fryer. My wife brought them to me as a tradition from her family, I made Reuben ones, because… Reubens, am I right?

And remember, I’m always right.

Pumpernickel is cool because it essentially is named for the devil’s farts… and if that’s not cool, I don’t know what is. This is also code in my household for “I am always right.” I told my wife the name origin behind it, she said there was no way, Googled it… and, like I said… I am always right.

Me – from the old Rye bread post.

Thanksgiving Dinner! – The Recipes.

Posted on by Standard 3

I love to put together a holiday meal, especially thanksgiving. I have it down pretty good to corral the chaos.

Turkey in the electric roaster!
Turkey in the electric roaster!
Thanksgiving Dinner Plate!
Thanksgiving Dinner Plate!

First prepping the turkey & stuffing…

I do the bird in the electric roaster, stuffed, for 15-ish minutes per lb. @ 325° Farenheit. I roasted in the preheated pan on full for about 45 minutes at the start before turning it down. I inject the turkey in a few sports with a mixture of melted beer, butter, & spices. I usually rub some softened butter on top and toss on lots of seasoning there too. I usually pour a bottle of beer and a box of turkey broth in the bottom, & include some carrots, celery, & an onion.

Don’t worry about samonella with a stuffed bird. Take it to 165°. Always use a food thermometer. Some of the dark meat of the turkey will be overcooked but it will still be juicy & delicious. I haven’t killed anyone with my turkey yet.

The extra stuffing can be made into stuffing balls, but I put it in the crock pot. You just have to stir it, & maybe add extra turkey or chicken broth if needed or it will stick to the sides a lil’ burnt.

Do the math, & time it so you’re pulling the turkey out about a half an hour before you want to serve it.

Then I make the sides. Check out my recipes!

I cut up the butternut squash first, & put it in the fridge for when I needed it.

I peeled & quartered the potatoes, let them sit in cold water (& turkey broth).

Cut up & prep the brussels sprouts & carrots, you want to pop them in about 45 min before you plan to eat.

Prep the squash & put it in right after the brussels sprouts.

Turn on the potatoes, by the time they cook & you do your thing… it the other stuff should be ready to go.

Others brought even more sides… cranberry sauce, green bean casserole, sweet potatoes, deviled eggs, & rolls!

If I make green bean casserole, I pretty much use the Campbell’s recipe or French’s Fried Onions recipe… sometimes with an added can of mushrooms, fresh green beans, & maybe even some bacon pieces or ham.

If I cook with beer it’s either Yuengling Traditional Lager or Straub Amber.

For the gravy, I just use pan drippings broth from the turkey, and eyeball together a slurry of corn starch, add it, & some more spices if needed.

Someday I am going to brine a turkey with a buttermilk brine & cook it on the smoker, but… not for Thanksgiving. Well, not the first time anyway.

I like to keep the oven open for sides, & any brought sides or pies that may need warmed up.

Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!
Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!

What are your Thanksgiving or other holiday meal prep tips, go-to’s, methods, or favorite recipes?

🦃 Don’t forget these free Thanksgiving Mazes! 🦃

Roasted Butternut Squash

Posted on by Standard 1

I love squash, it’s a toss-up between acorn & butternut as my favorite. This is a nice sweet & simple holiday go-to.

Oven Roasted Butternut Squash

Ingredients:

  • 2 whole butternut squash
  • Extra virgin olive oil
  • Paprika
  • Brown sugar
  • Salt

Do it!

  1. Pre-heat the oven to 400° Fahrenheit.
  2. Cube the butternut squash, get rid of that skin.
  3. Toss the cubes in the EVOO & spices to taste. I go easy on all of em.
  4. Put it in the oven in a single layer on a baking sheet or glass baking dish for about 30 minutes.
  5. That’s it!

You could also…

  • Just buy it already cubed. It really probably is worth it if you’re going to cook it soon.
  • I destroyed a vegetable peeler trying to peel it once. Just use a knife to cut off the skin.
  • Add as many spices as you want, skip the sugar, use maple syrup, or whatever sounds good to you. You know what you like!

Any advice? Do you do it another way? Do you halve it & roast it like acorn squash? What’s your favorite squash? Share your secrets!

Roasted Brussels Sprouts w/ Rainbow Carrots

Posted on by Standard 1

Another one of my holiday go-to’s, this one takes a bit of labor but it’s worth it.

Roasted Brussels Sprouts with Rainbow Carrots & Bacon pieces.
Brussels Sprouts! With some goodies…

Getchya mise en place:

  • One 32 oz. “family size” bag of Brussels Sprouts (or 2 lb. of bulk fresh)
  • One 16 oz. bag of baby cut rainbow carrots
  • One 2.8 oz bag of bacon pieces
  • Extra Virgin Olive Oil
  • Salt, pepper, garlic powder, whatever spices you want.

Do it:

  1. Pre-heat the oven to 400° Fahrenheit.
  2. I quarter the baby carrots – one cut long ways, one cut through the middle.
  3. I cut the bottom off of the sprouts, remove the outer leaves if they’re not great looking, halve them, and if they’re large, score the middle. (Look close at the photo.)
  4. Mix the sprouts, carrots, & bacon pieces in a bowl, add the spices, eyeball in some EVOO & toss to coat it all evenly.
  5. Spread evenly on a baking sheet or in a glass dish.
  6. Slap them in that oven for 40-ish minutes.

Tips n’ tricks:

  • Of course, use whatever spices fit your fancy.
  • If you can’t find rainbow carrots, regular ones or parsnips or both are an absolutely awesome addition also.
  • Roasting caramelizes the sometimes bitter brussels sprouts. You may find that you prefer them “more” done or “less” done.
  • Scoring the middle helps them roast fully or more evenly.
  • You can skip the bowl if you can stir it all up and not make a mess like I do.

So, what do you think? Do you like Brussels Sprouts? Do you prepare them a similar or wholly different way?

Mashed Potatoes Recipe

Posted on by Standard 1

Putting my thanksgiving recipe here… which is more of a method I guess.

A bowl of homemade mashed potatoes, with some pats of butter on top.
We ran out of bowls, so it’s in a pie plate.

Here I keep it super simple.

Gather it:

  • 5 lb. bag of Yukon Gold Potatoes
  • 1 Stick Butter
  • 1 cup of Buttermilk
  • 8 oz. Sour Cream
  • 32 ox. box of turkey broth.
  • Garlic Powder, Onion Powder, White Pepper, Salt to taste

Do it:

  1. Peel the potatoes, don’t be afraid to leave a bit of skin.
  2. Quarter them, place them in your stock pot in the turkey broth with some salt and cover the potatoes with cold water.
  3. Maybe toss in a pat of butter and some spices.
  4. Bring the pot to a boil on high with the lid on, take the lid off and crank it down to medium for 20 minutes.
  5. Turn the burner off, strain the potatoes, but the pot with the potatoes back on the warm burner.
  6. Add your spices to taste.
  7. Start to mash ’em, add the buttermilk, sour cream, & butter.
  8. Don’t mash ’em too much. I like them thick enough to build a tower like in Close Encounters of the Third Kind. Some lumps are OK.

Tips:

  • I don’t actually measure the buttermilk & sour cream. Just do it by feel. Of course you can use regular milk, heavy cream, or a non-dairy milk.
  • Use good whole buttermilk, like Charlie’s Old Time Buttermilk by Turner’s.
  • Save a pat or two over butter for on top… or, just add MORE butter.
  • Of course you can just use water or chicken stock or bullion cubes or beer or whatever you want.
  • Add whatever spices you want too! I may have put some poultry seasoning in there. Sometimes I add cheese too.
  • I use a meat chopper instead of a traditional potato masher. I find it goes much smoother and is less of a mess.

I’d be interested to see how you do it. Got any tips or secrets for me? What are your favorite methods or add-ins? I also love a good boxed potato flake mixed extra thick and flavored-up, but get out of here with that runny Bob Evans microwavable slop!

Nostalgia & Stuffing

Posted on by Standard 3

I hope you have seen my stuffing recipe, and I hope to blog the method for all my sides. I was digging for these, and I thought I’d post it here for posterity. My Grandpap King was always the one who did holiday meals. He passed away when I was very small, but my Grandma always used his stuffing recipe, and that’s what I use today. I’s very simple, and it came from a Westinghouse cook book. I have a terrible photo copy of the book with his notes in the margins where he extrapolated to make a much larger portion. I want to use that small one to make stuffing ball sliders.

Scan of an old photocopy of a stuffing recipe.

Here is is zoomed in a bit, & cropped…

old stuffing recipe

Here’s notes from an email from my mom…

stuffing recipe

My uncle found a copy of the book at an auction or garage sale… It’s the first edition, when looking at the photocopies wasn’t what my family originally had, but it is the same recipe.

Westinghouse - Stuffing Recipe

Share some of the recipes that you have had passed down!

Happy Thanksgiving and don’t forget to enjoy some Thanksgiving-themed mazes before or after dinner!

This is a preview maybe of how I make the sides…

Teriyaki Stuff

Posted on by Standard 2

I absolutely love the flavors in Asian food, but because of my shellfish allergy, I rarely dine at those types of restaurants because of ingredients like oyster sauce or brine shrimp as seasoning and cross contamination. I even had friends that once ordered “vegetarian” egg rolls that contained crab meat. I think it was a perfect storm of a language issue and a culture issue.

I posted this photo of a dish we make often on social media, and was asked for the recipe. I figured I would share it here too! It’s more of a method maybe than an exact recipe. My wife usually makes it with chicken instead of beef and without the chick peas.

  1. Made 4 cups  of instant rice according to the box, instead of salt in the water I used 1 teaspoon of beef bullion, set aside.
  2. Sear the steaks on high on a flat pan that can go into the oven – coat w/ EVOO, salt & pepper… about 2 minutes a side.
  3. Place a pat of butter on each steak, place in oven at 400° for about 10 minutes.
  4. Cook the chick peas in a bit of EVOO, maybe medium-high heat.  You need to keep an eye on them as they can “pop.”
  5. Add the Teriyaki sauce to the pan and let it cook, maybe take it down to medium.  I keep stirring & scraping the bottom of the pan.
  6. Get the water boiling for under a steamer basket.  I usually add onion powder and garlic powder.
  7. Take out the steaks and let them rest on a cutting board.
  8. Steam the vegetables above the boiling water once it starts to go… I usually wait for them to turn a bright color then turn it off as I like them still to be a bit crunchy.  Carrots on bottom, broccoli in the middle, peppers on top seems to make the cook the most evenly.
  9. Cut the steaks into strips, I try to go on an angle so they’re nice & tender.
  10. Add the steak to the chick peas & Teriyaki… don’t overcook the steak.  It should still be a little pink in the middle when you add it.
  11. Fluff the rice.
  12. I use garlic powder, onion powder, season all, Mrs. Dash, salt, & pepper throughout on everything.
  13. Plate the rice, veggies, beef/chickpeas/sauce and enjoy!

It all sounds much more complicated than it is.  You can cook he steaks on a countertop grill or cut them into strips & cook in the pan… but I tend to overcook them that way. You could, of course, also use the marinade as an actual marinade.

You could just boil the veggies too, but I feel like that takes out all the flavor and turns them to mush.  Roasting them in the oven may be delicious too, but would take a bit longer… this would be good for the chickpeas too.

If I had a wok, I’d get brave and try it all like a stir-fry. Maybe like the “white people tacos” meme, this is my version of Asian food.

I’d be interested to see what other people think if you try it out. I’d like if you shared your meals like this in the comments, so I have more stuff to try.

I am stuck on this type of La Choy Teriyaki sauce & marinade. The flavor is perfect. The “stir fry sauce” has sesame seeds in it, & I’m not a fan of the texture and hate to tempt fate with diverticulitis issues. The other ones are just OK. What’s your favorite type? Have you ever made your own?

According to Wikipedia, it seems like Teriyaki is similar to Barbecue as it seems to refer to a style of cooking as well as the sauce. Maybe I am wildly misusing the term? I just like the sauce. A lot.

It has been increasingly difficult to find. I have tweeted (𝕏eeted?) Conagra and I think they are stalling. I’m going to have to have a maze-fueled letter & email wiring campaign. I was told the sauce was discontinued by a local distributor to Giant Eagle in 2009, but have definitely found it since then. The current La Choy website doesn’t list it as a product, but the Internet Wayback Machine has it.



Hot Turkey Sandwich Dinner (Quick Style!) 🦃

Posted on by Standard 1

I love a good hot sandwich smothered in gravy, be it roast beef, meatloaf, or turkey. I was in the mood for a turkey one like you’d get at a diner, and being a week night after work, wanted to put it together pretty quickly as I hadn’t thought ahead to use the crock pot.


Putting it here, so if I want it again I’ll remember what I did right & want to try it again. I may have to double the recipe when the kids are home. This fed two of us & left enough for me for lunch.

The Turkey:

  • 2 Breast Cutlets
  • 1 can of Yuengling Traditional Lager (Or Straub Amber, or Shiner Bock, or Smithwick’s, or Killian’s Irish Red. Pick a good beer.)
  • ⅔ cup carrot chips. (Yup, cheated & bought those in a bag too.)
  • 1 Spanish Onion, peeled & quartered.
  • 2 tsp. of minced garlic from a jar like a lazy person.
  • A bunch of your preferred spices. (I used, cracked pepper, poultry seasoning, sage, thyme, onion powder, garlic powder, paprika, Mrs. Dash’s table blend, and a bit of Season All.)
  1. Pre-heat the oven to 350°
  2. Put the turkey cutlets in a roasting pan, & pour the beer over them. Again, get good beer. No one wants you to cook with Coors or Budweiser or Mic Ultra.
  3. Toss in the onion & carrot.
  4. Add all the spices. When you think it’s too much, keep going.
  5. Stick in your meat thermometer probe that reads temperature while cooking.
  6. Pit the lid on, put it in the oven.
  7. I set the timer for 50 minutes, but it was done in a half hour or so. Cook to 165° internal temp & let it rest. I got distracted & took it to 170° and no one died, so don’t worry if it’s not precise.

The Veggies:

  • Bundle of Broccoli
  • Carrots from that bag you already opened.
  • Chicken Bullion Cube.
  • You still have those spices out, right?
  1. Eyeball some water into the pot, ad the bullion & spices.
  2. Chop that broccoli up and compost the stems or make those little fried things that looks delicious.
  3. Put the broccoli & carrots in the steamer thing that goes on top of the pot.
  4. Boil it for… I dunno. Not long. I like my broccoli bright green & crunchy. Bonus with the carrots being cut like this, they cook quickly too.

The ‘Taters:

  • They’re from a box. Follow the directions… sort of. I bought the store brand.
  • Use more butter than they call for.
  • Put a chicken bullion cube in the water instead of salt.
  • instead of lowfat milk, use ½ whole milk and ½ buttermilk. Add sour cream if you’re into complete and total anarchy.

The Gravy:

  • 2 jars of turkey gravy
  • roasting pan drippings
  • A bit of those carrots & onions.
  1. Heat the gravy on medium-high.
  2. Add pan drippings to taste
  3. Chop up the carrots & onions pretty small, & add them too.
  4. Cook it on medium until it thickens back up.

The Sandwich:

  • Texas Toast (Why do they call it that? it wasn’t toasted.)
  • That turkey, sliced after it has rested a bit.
  • That gravy.
  1. Put the bread on the plate, with some mashed potatoes beside it.
  2. Put the turkey on top.
  3. Add some gravy on top of everything.
  4. Put another piece of bread on the top. (Unless you want an open-faced sandwich.)
  5. Slather more gravy on that.
  6. Drink a shot of gravy.

Don’t forget to eat your vegetables so it’s a healthy meal. This is a quick week night dinner that tastes like it cooked all day.

Things I might try next time…

  • Toast the Texas Toast, or grill it up like grilled cheese or a patty melt?
  • Bacon pieces in the gravy.
  • Bacon on the sandwich.

Have any suggestions, tips, tricks, or secrets?

If you were a lunch lady in the 80’s and know how to make/where to get that greenish-yellow glow-in-the-dark colored school cafeteria gravy, hit me up in the comments! I am super nostalgic for that,

Ham N’ Bean Soup (Recipe) 🫘🥣

Posted on by Standard Reply

I made some ham n’ bean soup. I liked it more this time than last time. Here’ the recipe…

Every once in a while I get hungry for this. I make it slightly different every time. This time was pretty god, so I may replicate it. Or at least attempt to.

Ingredients:

  • 2 freezer bags of leftover ham from Easter, cubed.
  • 2 globs of Irish butter using a tablespoon.
  • Spanish onion, diced.
  • A stick of celery, chopped
  • Shredded carrots, chopped even smaller
  • 1 red bell pepper, cubed
  • 1 tsp. of minced garlic
  • 7 cans of beans. I used the Giant Eagle brand. I got butter beans, black beans, pinto beans, navy beans, kidney beans, great northern beans, & cannellini beans. I thought about garbanzo beans and black eyed peas.
  • 1 can of diced potatoes.
  • 1 bottle of Yuengling Traditional Lager (Sometimes I cook with Straub Amber too.)
  • 12 cups water
  • A tablespoon of Better Than Bullion Ham Base
  • 2 tablespoons of Orrington Farms Concentrated Ham Base
  • Mrs. Dash Table Blend seasoning (to taste)
  • McCormick BBQ Seasoning (to taste)
  • Ground Mustard (to taste)
  • White Pepper (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • garlic powder (to taste)
  • onion powder (to taste)
Canned Beans & Potatoes.
Beans
Ham Soup Bases & Beer

I’m impatient so I didn’t use dried beans and soak the overnight while standing on my head facing east while reciting a mantra about not farting after eating this soup or whatever you have to do to do all that properly. Ain’t nobody got time for that. I did drain & rinse them really well. I’m sure this would be fine with ham steaks but the roasted ham from Easter was delicious.

The Method:

Sauteeing the veggies, adding potatoes, then beer.
  1. I dumped all the beans into a colander and mixed them, then rinsed them pretty good with cold water. I set that aside on a bowl for a minute.
  2. I globbed the butter into the stock pot, put it on a burner, and cranked that shit up to medium-high.
  3. As the butter was melting, I added the onions, and let them sautée a bit. I added some onion powder, garlic powder, and a bit of salt here.
  4. I added the carrots, celery, & bell peppers, then sautéed a little more.
  5. This is where I added the rest of the spices to taste. Use whatever floats your boat. I added the minced garlic last so it didn’t burn.
  6. I tasted this before I did anything else and did so by setting aside a spoonful to cool while I moved on to the next step. I could have eaten just this.
  7. I dumped the canned potatoes along with the water into the mix.
  8. I dumped the beer into the mix.
  9. I got 8 cups of water into a giant mixing cup & added the “better than bullion” and soup base stuff. I went a bit lighter than the directions specify because I always end up making the soup too salty. I also didn’t use a measuring spoon. I used regular spoons & serving spoons. What is this, baking?
  10. I added all the beans, and 4 more cups of water.
  11. I added the ham last as I cubed it. I think at some point I cranked the heat down to medium.
  12. After adding the ham, I brought it to a boil on high, then let it boil on medium-low for 20 minutes, lid off, then pulled it off to rest.
  13. If you’re worried about the taste, take a bite way too soon, scorch your tastebuds, and it won’t matter anyway.

This was pretty tasty. I would only maybe add bacon? Manybe peas or something? What would you add? Would you switch anything out? I’m sure chicken bullion or broth would be good here too.

I like to serve this with some buttered rolls, or even a sandwich. Maybe cornbread would be good too?

This is good, but not much tops ham n’ green bean n’ tater stew. I wonder if green beans would be good in this?

Potato Soup 🥔🥣

Posted on by Standard 5

I’ve never made potato soup before. I read a few recipes, and decided to make my own style. It wasn’t bad for the first time! I wanted to save it for later for myself, so I thought I’d share while I was at it.

I wanted something that would pair well with Reubens, and I think this hit the spot. I have been on a corned beef kick lately.

Ingredients:

  • 2 sticks butter
  • ½ sweet onion
  • 4 cloves garlic
  • Handful of shredded carrots
  • lil’ bag of “bacon pieces.”
  • Cup of flour
  • ½ of a 5 lb. bag of gold potatoes
  • Box chicken broth
  • Box vegetable broth
  • 2 cups milk
  • ½-ish cup heavy cream
  • Dollop sour cream
  • Shredded Cheese: sharp cheddar, Gouda, extra sharp white cheddar – maybe a cup combined.
  • Pepper, salt, white pepper, paprika, season-all, garlic powder, onion powder, dried parsley. Use your own best judgement.

Method:

  1. I sort-of peeled about half a bag of gold potatoes, & diced them up… cubes smaller than an inch, maybe ½” to ¾”.
  2. Chopped up half of a sweet onion, and a hanful of shredded carrots. Maybe 2 handsful. Hadfuls?
  3. Minced 4 cloves of garlic. Probably could have used more.
  4. Put the soup pot on the stove… melted butter over medium, sautéed the onions & carrots for a bit, before adding the garlic… then the bacon pieces and the 2nd chopped up stick o’ butter. I hit it with some spices.
  5. Mixed some spices in the flour, and whisked that into the overly buttered sautéed bits, then let it brown a lil’ bit.
  6. Added the boxes of stock, milk, cream, & sour cream.
  7. Plopped in the potatoes.
  8. Brought it to a boil, still over medium. Stirred it a lot. A lot.
  9. Let it boil for like 15 minutes… then added the shredded cheese. I eyeballed it so my “measurement” could be way off.
  10. Stirred it again. A lot.
  11. Used an immersion blender to blend about half the potatoes to thicken the soup.
  12. Let it sit while I made Reubens.
  13. Served with a smaller dollop of sour cream, bacon bits, & mix of shredded cheese on top.

Notes:

  • I bought a pack of instant mashed potatoes in case I needed to cheat and thicken up the soup. I didn’t need to, but I bet that would wok if I wanted more potato chunks & to skip the blending?
  • Ham or pork bullion/broth would probably reinforce the bacon flavor?
  • I wonder if roasting the potoates before adding to the soup would add some more flavor?
  • Parmesan cheese may have been good too?
  • Could have upped the spice with some cayenne or more white pepper, or maybe put tobaso/red hot in the serving bowl?
  • Could have used real bacon, fried it in the bottom 1st & used that grease to mix with the flour… but I didn’t feel like opening a pack of back only to use 4 or so strips.
  • Chives would be good if that’s your thing.

Any suggestions? Like I said, I wanted to pair it with Reubens. I have been on a corned beef kick. You don’t need a recipe for that, do you? Let me know if you do.


Like I said, I have been on a corned beef kick lately…

These are interesting reads on Corned Beef:

Enjoy a Celtic playlist or two, and tell me what good stuff I’m missing…

🍻
ℌ𝔢𝔯𝔢’𝔰 𝔱𝔬 𝔞 𝔩𝔬𝔫𝔤 𝔩𝔦𝔣𝔢, 𝔞𝔫𝔡 𝔞 𝔪𝔢𝔯𝔯𝔶 𝔬𝔫𝔢.
𝔄 𝔮𝔲𝔦𝔠𝔨 𝔡𝔢𝔞𝔱𝔥, 𝔞𝔫𝔡 𝔞𝔫 𝔢𝔞𝔰𝔶 𝔬𝔫𝔢.
𝔄 𝔭𝔯𝔢𝔱𝔱𝔶 𝔤𝔦𝔯𝔩, 𝔞𝔫𝔡 𝔞𝔫 𝔥𝔬𝔫𝔢𝔰𝔱 𝔬𝔫𝔢.
𝔄 𝔠𝔬𝔩𝔡 𝔟𝔢𝔢𝔯, 𝔞𝔫𝔡 𝔞𝔫𝔬𝔱𝔥𝔢𝔯 𝔬𝔫𝔢!