Fire Feta: Not original, just worth being copied

It's been a while! Lots of moving around in my life - in lots of ways! Now I'm in San Francisco and in a world of new food! When exploring a new city...looking for a job...you come across lots of inexpensive restaurants - most of which are cheap for a reason...they're gross. My good friend, Amy, and I have come to love a certain Greek chain that serves a cold spread/dip called "Fire Feta". It has a little bite, a little creaminess, lots of cheesiness and is heavenly.

We did reconnaissance, and by reconnaissance I mean we bought food to take it apart, and through a thinly spread smear of this "Fire Feta" across a plate I named as many ingredients as I could recognize. Through experimentation and a few misguided attempts I believe the code to be cracked. Get ready...

Shopping list:

Feta (16 oz.)

Greek Yogurt (8 oz.)

Ketsup (1/4 cup)

Sriracha (2 1/2 tbsp.)

2 small/1 large jalapeño(s), chopped

4 garlic cloves, finely chopped

1 small shallot, finely chopped

1 green onion, tops only, chopped

Ground Pepper (about 1/2 tbsp.)

1/2 tsp. fresh thyme (optional)

You must line all of the chopped ingredients out like this or it won't taste the same.

Mix everything except the cheese in a large bowl.

Remember at this point that you only needed to throw the cheese in and incorporate everything together - instead of dirtying up another bowl.

Transfer into a Tupperware container or into a serving dish and refrigerate. There will be a little separation as the spread sits and the flavors marry - just give a quick stir and it's all back to normal.

Pita chips are the easiest thing to make in the world. Cut pita bread into small "chip size bites" and bake at 400 degrees for 5-10 minutes depending on the freshness of the pita. Cool and POOF! A pita chip!

This is a delicious munchy food to have around for yourself or for a gathering. It's also very simple. Give it a try....wow it's been a while...make sure it makes it in and around your mouth!

Blog Dinner Teamwork Edition: Sushi

While trying to think up new and healthy ideas for a new blog entry, I thought, "I eat dressingless salads, almonds, chicken and peanut butter. Who the hell wants to read about that?!" In an attempt to not bore readers to death I reached out for opinions. Thankfully, I am not short on friends with opinions! Sushi stood out. That sounds like fun, right? In a sense - yes, in another - sorta not. I'll throw in another "thankfully" for my friend Kristina who is a sushi wiz and did 90% of everything...it would have been 100% if I would have put in the right amount of rice...we'll get to that.

Shopping for this venture is costly, but good (or properly handled) food is of the utmost importance, so you pay the price. And if you do it like we did it - you'll have enough for 10 people easy. Relatively simple in construction, the sushi rolls we were making required a "sushi rolling mat". They are readily available at your local Pier 1 or other trend stores. Another thing to make the event all the nicer - get sushi flatware while you're there. Now that you've got the necessary tools and the table is settable, grocery time.

What We Used:

Nori (roasted seaweed sheets)

Sushi Grade Ahi Tuna, Shrimp, Smoked Salmon and Crab (this made a nice assortment)

Avocado

Cucumber

Carrot

Asparagus (blanched)

Bell Pepper

Cream Cheese

Sushi Grain Rice (ratio water/rice 2:1, but add slightly less water than called for)

1/2 cup Rice Vinegar

2 1/4 cup sugar Sugar

Optional and Necessary

Wasabi (paste or powder)

Pickled Ginger

Tamari Soy Sauce

First thing first...(duh)

Photo Credit: Kristina Rosales

To make traditional sushi sticky rice, heat rice vinegar and sugar until completely incorporated. Using slightly less water than directed, cook the sushi rice until done. Toss with enough of the vinegar/sugar mixture to make a reasonably sticky rice. I know that doesn't make much sense, just add a little at a time depending on the amount of rice you make. Rice should be completely cooled before rolling sushi.

Thinly slice bell peppers, cucumbers, avocado - whatever you want!

(This takes a while - thanks again to KRISTINA!)

Hand Credit: Kristina Rosales

For ease in preparation, wrap the rolling mat in plastic wrap. Spread out enough sticky rice to cover the seaweed leaving space on what will be the outside seal of the roll.

Fill will whatever you want!! The sticky rice acts like glue - to finish, roll the mat towards the bare edge of the seaweed covering the fillings, press and tighten gently, roll again, gently press and tighten into a roll with the curve of your fingers. Done.

Using a very sharp knife, cut the rolls into however many pieces you want - traditionally 6-8.

This was one tray...

These couldn't fit on the tray...

Neither could these.

**These are made by intertwining the shrimp, placing them in the palm of your hand, adding a ball of sticky rice and using your hands form them into two-bite pieces called "Nigiri".

We would have made more but we ran out of rice...and again, that was my fault because I can't add.

In all honesty, this is a large venture. Finding the right ingredients, shelling crab and properly caring for other seafood (seriously, keep it cold! Never fool around with seafood!), preparing vegetables and rice and then assembly takes all day - and like I mentioned, it can be pricey, but it was a lot of fun and perfect for a group. I know no one left hungry.

100+ pieces of sushi later...I could eat more.

GIve it a shot...In and around your mouth,

Walter

THANKS AGAIN TO KRISTINA, MIKE, DANNY, DAD, DELBERT, GEORGE AND ALLISON for each taking a role to make this epic meal!

The Platter Overfloweth: A Dinner Party

It has been over a week since this dinner occurred and I am still full. I haven't been making a lot of pasta since the "20 x 3/5 Challenge" but when the opportunity came around to have friends over for dinner I thought, "...I just love my friends, I want to make six courses and something that'll set on fire!" I conjured that gem right before I doubled over laughing...I love 'em, but dinner for eight...PASTA! I love pasta but it is all-too-often ruined by fatty, greasy sauces. Just today I saw a commercial selling endless pasta with your choice of two different alfredos?! WTF? No one needs to eat alfredo ever, much less and endless amount! It's scary to think people do...

Healthy is easy but it isn't the most eye-catching. What I'm about to make is most certainly all-you-can-eat (and we did) and it is inexpensive to boot! We're talking a mound...well, you'll see. Even though this beast of deliciousness is just tossed in olive oil, it's just as delicious as a huge plate of greasy, heavy alfredo. We're talking about what makes you feel better afterwards...they're both wonderful - one is so much better for you.

A friend just passed along another blog (which if I liked I would promote but it's gross) where someone adds strange things to coffee to see what will happen. Very similar in format to my own blog - I'm kinda embarrassed by that...joking...the content here should never make you feel the way I felt when this person scrambled an egg in coffee...oh, uh, there's that feeling again...DESSERT...much better. When having others over I feel it is absolutely necessary to have dessert. Now, what do I make that will be unique, thought about, healthy and delicious? Well - you'll see - and it's was all of those things...

Pasta Primavera with Feta and Olive Oil

and for dessert Angel Food Cake and Berry Parfait

(For 4-6)

Jupiter's Shopping List:

2 lbs. Chicken Tenders (boneless breasts, etc.)

1 Large Yellow Onion

3 tbsp. chopped Garlic

1 bag Healthy Harvest Whole Wheat Egg Noodles (they're bomb)

Squash, Green Beans, Tomatoes, Carrots, Spinach, etc. (equal portions)

1-2 pkgs. Feta (10-14 oz)

For Dessert:

1 bag frozen blackberries

1 pint fresh raspberries

Angel Food Cake (pre-made)

Powdered Sugar

I added 3/4 cup Agave Nectar to the blackberries and let it simmer for an hour. Agave Nectar, if you don't already know, is a Low Glycemic Index (LGI) sweetener that is all-natural. LGI means that, unlike sugar, Agave Nectar doesn't spike your blood sugar, rather a gradual increase, and isn't as hard to digest as processed sugar. It's delicious in coffee, too. Eggs are not. FYI.

Chicken, Onions, Garlic, Salt and Pepper, enough water to cover the bottom 1 inch.

350 degrees, covered, 45 min - 1 hour

(This could be prepared any way, of course. Grilled would be awesome)

"Table-level Cutting Board Shot"

Chop safely! Carrots are slippery - knives are sharp!

Squash is a lot easier. That's all I have to say about squash.

The green beans are French Style (frozen), the tomatoes are seeded.

After the chicken is done, remove it from the "onion/garlic bath" and set aside to cool briefly. (Sorry no photo) Next boil pasta. No picture again. Hope you know how to do that. While boiling the pasta heat 2-3 tbsp. olive oil with 1-2 tbsp garlic for 2 minutes on medium heat (stir this around). Add the beautifully chopped vegetables (that Kristina did most of - thanks!)

Toss in spinach and flip like a professional...or not. A spatula works well and keeps it clean. When the spinach has started to wilt, kill the heat and slice the chicken.

Toss the all together and you have a marathon runners dream! I did have a nice run the next day - full I was - but I didn't feel bad about it. No heavy cream, a little bit of cheese (sort of) and it's something that isn't bad to over-eat...that doesn't happen a lot.

After you slice your store-bought (I did) layer it with fresh raspberries, the blackberry sauce you made and sprinkle with powdered sugar. BAM! Delicious, healthy...the whole bit. I really didn't even need this, but since I simmered blackberries for an hour+ I was sure as hell eating them!

I continue to eat healthily and hope that you do the same. Pasta is delicious without alfredo, too! Better in fact. And Cheesecake with berries is delicious - but this won't give you a heart attack after your third helping. I can't express to you exactly how it feels - how my body feels - from changing the way I see food, what I eat, and how much. Exercise is important, but what goes in your mouth is first! Make sure what you put in and around it is good for you! Your body will show you how happy it is. Try it!!

...and, no, you do not need to eat bread with pasta. It's kind of redundant.

-Walter

El Chico is Stupid: No-Microwave-Required-Enchiladas

One of my favorite things in the world - enchiladas. What's wrong with them?! (Ala Joey) Tortillas: goooooood, sauce: gooooooood, beans: gooooooooooooooood! Now...how to make them better...for your body. I, being part of a Mexican cuisine loving family, ate at many a Mexican restaurant across north Louisiana. My first love - Guadalajara Grill...now defunct. The wonderful Taco Mania (Shreveport, LA) and Trejo's (Bossier City, LA...BUT JUST BARELY!) - both delicious!! While learning about food I find that I am quite disturbed by what fats are used to make this delicious food. A lot. We'll say that.

Recently my friend Pat and I went to a local Mexican restaurant and asked if they made such a thing as "cheese dip" or "queso". The dimly-lit server (that's nicely put) said, "Oh, yeah, uh, we've got, uh, queso fresco." "Like a dipping cheese?" I ask and he replies, "Oh yeah." Well...we got nachos. That's what we were given when asking for a dipping cheese. Good cheese, but not what I was wanting. Queso is a very common thing in Louisiana Mexican restaurants. Along with "Enchiladas con Crema" or something similar. Neither seem to exist in California. Anyway, during my "20-lb by 3/5" challenge to myself, I have decided to try and "healthify" some enchiladas. Not try, I will...I will do that. 2010 - I WILL DO IT! Lost two pounds as of today, btw.

This is a wonderful recipe that would be great started in a crock pot if you can't be there with the oven. I found this wicked roasting pan at a flea market (don't know why it's called that still) for $4. I decided to also use the roasting pan as the enchilada pan. Less dirty dishes...

**Special thanks to Amy Moody for doing all of the dishes. She excels at some things.

LET'S GET TO IT!

This is a chicken version - it's also really delicious with turkey.

The needs:

(for 10 enchiladas - I made 20)

10 whole wheat tortillas

1.5 lbs. chicken (boneless is easier)

1 can crushed tomatoes

1 carton chicken broth

1 red bell pepper

3 cloves garlic crushed

1 large onion halved, quartered and picked apart

1-2 hot peppers (should you like that kinda thing)

***All of the above goes in a roasting pan or crock pot***

Roast in a 350 degree oven for 2.5 - 3 hours. Remove the chicken and puree the vegetables and broth in a blender.

HERE IS HOW TO DO THIS AND NOT HAVE A HOT BROTH FACIAL:

1) Fill the pitcher half way.

2) With the top ON but the CENTER REMOVED,

place a small towel over the center of the lid.

*IT WILL EXPLODE IF YOU COMPLETELY SEAL THE TOP.

3) Pulse until everything is moving well and puree

until everything is smooth...repeat.

Pour the pureed broth/vegetable/enchilada sauce in a large sauce pan and simmer while you chop...

Pull the chicken apart and remove any questionable pieces (should there be any) and add:

1 can corn

1 ea. chopped red, green, yellow bell pepper

1 can chopped green chilies

**A few other additions could be: spinach, beans, feta, diced potatoes, etc.

Get in there and mix it up. Let the record show that wet (from the shower, not sweat) platinum hair looks clear - I'm not that bald...yet.

With a whole wheat tortilla in one hand, fill with the other and roll as such.

**Having your pinkie finger up makes them fancier. FYI.

This is what it should look like - dump all remnants from the bowl on top.

Pour the reduced and subsequently thickened sauce on top.

Adding some "authentic" flavor - one large can of Green Chili Enchilada sauce.

It is eaaaasy to go crazy with cheese. For two pans it took about 1.25 lbs to cover well.

Oven - 350 degrees, Timer - 45 minutes - and while that's cooking...

I love beans, my mother loathes beans ("Cut the beans, double rice" she says) - sorry mom, just scroll down past this I guess.

I love to make doctored-sides. Taking cans, adding fresh, making something special and delicious. And easy. Take a chopped onion and a large clove of garlic chopped and saute with 1 tbsp. butter (only butter in the whole meal). It should look like this...

This smells heavenly and is my favorite step of any food preparation. Butter, onions, garlic...goooooood.

Once again, I doubled the recipe, so the regular recipe would be:

1 chopped onion

1 large chopped garlic clove

1 can black beans (or others) juice-and-all

1 can fat free refried beans

1 tbsp. fat free sour cream

1 cup cheese - see it's not all fat free

I added some of our "Peppers of Unknown Origin" to add heat. It didn't - they're hit or miss. Fire or nothing...it's weird.

This is what the handle of the spatula sees all the time. Not a bad life...until you're submerged in gross sink water.

The sour cream adds creaminess but could be omitted since there's a cup of cheese coming.

Another "moment". Let this simmer and meld (stirring occasionally) until the enchiladas are golden brown and bubbly.

Enchiladas...that are almost completely homemade and healthier. That's the goal.

They were well received.

There is always going to be a part of me that wants to go out and eat. What if there is no Amy and you have to clean the dishes your self? It's not that much fun - but you know when cooking at home the food will be delicious and you'll know WHAT'S IN IT! Almost everything from the beans to the chicken broth were certified organic and there was very little fat used. Without cheese it would be delicious still and many fewer calories...but how many compromises can we make, huh?! Get the cheese.

I hope you'll try these! Chicken, Beef, Turkey, Pork, Crawfish, Lobster (for you big ballas') - try something new!! Make it yours!! And make it HEALTHIER!

Make it better, make it healthier - in and around your mouth!

-Walter

Moderation Is Key - Except When It's Steamed

I have been motivated by the "Half Ton Teen" (that's kinda unfair, but I think about him a lot) and by my own desire to live better and have set the goal to lose the last twenty pounds or so that I still carry from my "previous life". Having been fat for many, many years, I really didn't think that I could look different. From that moment when I was eight and realized I could fit more than any little boy should, I formed terrible habits, thinking that it was food - food is food is food. It's uneducated and ignorant to think so.

California offers a lot of healthy options - healthy examples, but those ideals are available outside the state! I know that eating well, and taking in fewer calories than I burn off with exercise, I will burn fat. It's science. Your body needs fuel to burn fat in a healthy way. That means keeping your body working by snacking on nuts and drinking lots of water throughout the day - I am admitting to you all, now, that I drink TOO MUCH coffee and I am going to make a fervent effort to stop doing so. Water flushes your system, it helps your skin, it is readily available and delicious. Let's all drink a gallon a day, huh? Get yourself a steel water-bottle (eco-friendly alternative to countless plastic bottles) and drink five a day. Mmmm, it's soooo good.

Further, in my effort to be able to see my abs for the first time in my life, I will document what I do to alter my diet and what I replace some things with. I already gave you one - nuts. I know, that's what she said, whatever, but they're awesome and best in the bulk isle. I buy "Tamari Roasted Almonds" which have a little soy sauce roasted with the almonds. They are delicious, zero effort, and easy to have around. Another is protein and vegetable usage. I don't eat A LOT of meat - I may have some friends wondering who the hell is typing this because it sure-as-hell couldn't actually be me saying that - I used to live for the hamburger, now I want something that fills me up and makes me feel good afterward. I am running everyday, going further everyday, while intermittently incorporating P90-X workouts (especially Abs). I have another blog where I recounted my attempts to complete P90 in so many days. It didn't work so good. I lost focus hard-core, kept eating better, but hardly worked out at all. It's a funny read if you have the time - believe me - it's pretty short.

Since I am running, doing weight training and making my muscles "confused", so says Tony Horton of P90-X, I want to make sure that I eat whatever my body needs to rebuild and continue to progress while also dropping fat. SO, mornings: steel cut oats/Kashi mini wheats/eggs/spinach, turkey sandwich for lunch, and light carb dinner. Tonight and previous nights I have had pan-seared chicken tenders and steamed vegetables. I try to use salt as little as possible but use Cajun seasoning almost blindly. I grabbed some organic baby carrots, cauliflower and spinach and steamed them all, tossed that in the pan with the cooked chicken and BAM - delicious and filling. While I say I have not been eating meat very often, I eat cheese in it's place - like most vegetarians in the world - so I have to give my beloved cheese up for a while to achieve my goal by March 5, 2009. It's gonna happen, dates just help, you know?

Here's to 2010 being the best year of our lives - achieving our goals, excelling in what we love and accepting our bodies potential and ability to love us back.

I don't have any pictures to visually depict what I'm writing about today - sorry if you're disappointed. Go eat some nuts...in and around your mouth. -Walter

To Poach or Not to Poach: Here's the answer

I love eggs. I've always loved eggs. Do remember the first time you had one? Scrambled probably, huh? Not to say I "hate" scrambled eggs, but I think the only place for them is in a quiche. Again, that's me. Everybody tried them, you either like them or not - or you can't eat them at all which is tragic- but they are in almost everything, serve umpteen million purposes from culinary to hair gel or missiles. "My" egg is over-medium. I will go into this further...

From a guy who has served breakfast at several places, please take these things into consideration when ordering "your" egg:

1. "Over-easy" doesn't mean cooked whites/runny yolk - that would be over-medium. Over-easy is set on the bottom, flipped and cooked long enough to yawn and wonder what you were doing, then flipped again and slid on a plate. Bam...over-easy.
2. "Over-medium" has a completely cooked white, slightly warmed yolk (enough to make it oozy but not watery. This is achieved by making an over-easy egg but after the first flip, butter two pieces of bread and swirl the pan before flipping. The swirl isn't necessary - you're killing time. Flip again (or not, whatever, it's done anyway) and onto the plate.
3. "Over-hard" means it's completely solid - nothing runny. Scrambled without the effort.
4. "Basted" is old-fashioned and essentially over-medium but slightly different in preparation. It's covered, cooking the top of the egg with circulated heat instead of flipping it. It's prettier than a traditional fried egg.
5. "Poached" is the deciding factor of whether or not the breakfast cook has any idea what they're doing. It's also the healthiest way to cook an egg (except doing whole-boiled) because you don't have to use any fat. This is what I will show you today. Also known as the "three minute egg", it can be butchered easily and when served over done is the same thing as a hard boiled egg. Hence "THREE MINUTE EGG" - IT SHOULD ONLY BE IN THERE 3 - 3:30 MINUTES!
6. I think I already told you what I thought about scrambled...but in addition to quiche, an omelette is another acceptable use for scrambled eggs.  Simply with cheese is nice.

Here we go...Get a decent size sauce-pan and enough water to be able to submerge your hand (how's that visual help?). Bring it to a boil with a little salt.

After the water is simmering, add a 2 tsps of white vinegar - THIS IS KEY.

The vinegar holds the egg together so you don't get "egg-drop soup". Kill the eggs...start the timer for 3 minutes flat.

Using a spoon (wooden is nice) corral the white around the yolk ever-so-gently. You don't have to do this very long, just until the egg knows for sure you're the boss...or the spoon is.

After 3:15 (that's my system) I scoop up the beauties with a slotted spoon and let set on the plate for a few moments to continue cooking. The longer it sits to cool down, the oozier the yolk will be (good thing, for me at least).

White - completely done, yolk - delicious and, forgive the weird reference, "creamy"

I hope that you enjoy some eggs today. Try out something new if you want. And, although I think it's a bunch of whooey to say it - when flipping "it's all in the wrist". Whatever - practice flipping toast if you care so much.

Happy, healthy eating!

-Walter

Cobbler...my first pastry love.

When I was nine or so my great grandmother took me to a "Pot-luck Supper" for her church. I remember thinking, "I can have anything? As much as I want?" That day I learned how to over-eat. I remember it clear as yesterday...hitting the wall and thinking there is no way I could eat more - and then the gorge opens up and it can fit endless amounts of food. I got fat after that. Not immediately of course but steadily after.

Food is wonderful. When thinking about it, on the way to get it, preparing it, smelling it, savoring it...it's an experience and like anything there can be overindulgence. I came across "Half Ton Teen" on Discovery Health Channel (pretty sure that's the channel) and I watched the mother of a 19 year old wait on her 850 lb. man-baby catering to his every need - and she was happy to do it. It's her child, she loves him and gives him whatever he wants. She said she thought that is how life would be forever - her baby would be with her and she'd take care of him. I don't even need to describe the menu but he was consuming upwards of [no exaggerating] 30,000 calories a day.

That's how one reaches that kind of weight, said his doctor, by eating far over what your body needs and then beyond what it can handle. It's unfathomable to see yourself grow past 300 onward to 850. It's scary. I topped out at 270 in 2002. At my height I should be 175 (average). I'm down to 190 and still have fat that reminds me of the "270-Days"...note I made the cobbler the night before I saw this special and it got me thinking. I don't want to babble about weight issues but I want to make issue with what people put in their bodies! Rational portions! Delicious food that loves you back! Memories of feeling fulfilled and not full! Saying that - it's OK to have rational portions of cobbler every once in a while. When that time comes around - this is a fantastic recipe that goes great with ice cream - as all cobblers do......

The needs:

(for deep dish/ 9 X 13 dish)

Topping

1 1/2 cup AP flour

1 cup Whole Wheat flour

1 cup sugar

1 tbsp. baking powder

1 tsp. salt

zest of a lemon

3/4 - 1 cup milk

1 stick cold butter diced

Filling

Three bags frozen fruit (around 3 lbs)

3/4 cup brown sugar

1 tbsp. flour

juice of that lemon from earlier

1 tsp. vanilla

Bake @350 degrees for 45 - 1 hours

I used both types of flour because it makes it that much better for you. In this, compared to biscuits, I think it would be totally acceptable to use all whole-wheat flour and it would be delicious. I used a large aluminum loaf pan (I know better than to use aluminum - which is bad for you and your food) which is my second choice to a 9 X 13 that I don't possess. Go ahead and get it oiled up...that's what she said.

I chose peaches and blueberries - my first cobbler was all blueberry and it was completely amazing. This can be almost any berry or fleshy fruit. Strawberries have a lot of water so it can be mushy. When filling your dish with this fresh fruit it should be very full. The fruit will cook down considerably and the topping is thick in design so make it big or go to Cracker Barrel and get it there.

That orange bracelet there is for my friend Cameron who just beat Leukemia at St. Jude's in Memphis. He's a total bad ass. There's no denying it. The stuff in the bowl is the filling ingredients we were talking about earlier...come on...you should know that! Toss it around and then into the greased pan/dish.

This is just a "zest visual". It really makes the topping better than anyone else's. Your welcome for the secret.

The topping is prepared like a biscuit, but I was excited and lazy and didn't cut in the butter, I just diced and threw it in. You'll see the difference.

Pre-oven: Spread topping over fruit. It should be sweet and delicious when licked off a spoon. There's no egg in there so you can eat it all and not be a paranoid lunatic about salmonella.

**BEST TO ALWAYS BAKE COBBLER ON A PARCHMENT LINED SHEET PAN BECAUSE OVERFLOW WILL HAPPEN! When it settles you'll be glad you put so much in though!

If you made biscuits then you'd be able to compare this to biscuits with butter cut in too much. The flavor is there but it's not flaky.

The color is not well represented as I had to use my camera phone for this whole entry...anyway...I like to serve it topping down and with vanilla bean ice cream. Ugh. So good.

Briefly back to responsible eating, I want to be an example for what I preach so I will focus more on healthy things that are surprisingly delicious and occasionally include some butter. I am NOT saying people shouldn't eat butter, but in seeing others in realization of what they want to achieve (the obese teen), I have been reminded of why I wanted to do it and how close I've gotten. Time to get back in gear and tell the dude at the drive-thru, "I changed my mind, I don't want to eat that crap."

HEALTHIER FOOD!!! In and around your mouth.

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