Mama Love’s Crock Pot Chili

Baby it’s cold 59 degrees outside (shut up, don’t laugh.)  And tonight it’s supposed to RAIN!  Woohoo!  Break out the Uggs & the earmuffs, kiddos, cuz I’ve been stalking the weather guy all week for these cloudy skies.

Before we get to the good stuff, I need to just bitch about the weather some more, ok?  I know, I know, you’re snowed & you want to reach through your computer and smack my little suntanned, California girl face with your mittens.  I’m sorry, but even though I’m a Cali girl, I like my seasons – I mean, all 4 of them, not just “summer” and “more summer.”

Anyway, I’ve been waiting until it was cool enough to make my neighborhood-famous Mama Love’s Crock Pot Chili.  Chili just screams football season & crisp fall evenings to me, and I love the way the house smells while this delicious chili simmers in the crockpot all day long.  So, tonight’s the night: Thursday Night Football, baby!

This is some kick-ass chili right here!

This is some kick-ass chili right here!

Now, this one morphed out of a family recipe, and I’m sure you remember my lecture on the subject of sharing secret family recipes last year, right?  Just remember, if my mom asks, we don’t know each other, ok?  This originally started as a “Quick Chili” recipe handed down from my Great Aunt Margie, (cute, little, old lady who could kick back a lot of gin & tonics.) I got my hands on it about 15 years ago, and made some tweaks after I met the love of my life, my first CrockPot. It’s still super easy & super yummy.  Oh, and some people call me Mama Love.  Why?  Well, “The Fairly Good Mother” is a mouthful!  No, I’ve actually had this little nickname since before I was a real mom, and I guess it’s because I’m so motherly & adorable, and I make all my delicious food with love … Love is the secret ingredient.

The Line-Up!  (diced green chilis not pictured :))

The Line-Up! (diced green chilis not pictured :))

MAMA LOVE’S CROCKPOT CHILI
(serves 6)

Ingredients:
1-1/2 lbs ground beef (85%/15%)
1 green bell pepper – chopped
2 cloves garlic – pressed
1 onion – chopped
1/2 tsp cumin
1 tsp chili powder
1 small can diced green chilis
salt & pepper (not a lot, just a dash of each)
16 oz can chopped tomatoes
1 small can tomato sauce
1 can Ranch Style Beans* – regular flavor
1 can Ranch Style Beans* – with jalepenos

Ranch Style Beans : Essential!

Ranch Style Beans : Essential!

*Now – before I get to the method, I need to school you a little bit.  Do NOT mess around with the beans here, ok?!  Ranch Style Beans are a brand of beans & it is a big deal to use these specific beans if you want to be a chili master.  You do want to be a chili master, right?  Ok, so you’re going to have to go on the hunt for them, (I put an Amazon link in there for you folks out in the sticks,) and if you have to resort to using some inferior type of bean, well, don’t expect your chili to kick ass like Mama Loves.  

Method:
Brown ground beef, garlic, onion & green pepper over medium-high heat.  Drain fat, return to burner.
Add cumin, chili powder, diced chills & salt & pepper. (Season your meat first, don’t just dump everything in.)
Add tomatoes and tomato sauce & simmer 1/2 hour uncovered.
Pour in crockpot, & add beans.
Simmer all day on low.
And don’t forget the love 🙂

Variations:
Let’s say you don’t have all day, no biggie, I’ve dumped that meat concoction in the crockpot right away & everything was hunky dory.
Or what if you don’t have a crockpot.  No worries!  After you simmer the meat & tomatoes for 1/2 hour uncovered, just add the beans to your pot & cover, then simmer for 2 hours or as long as you like.  (I think it tastes better when it simmers all day, but that’s just me.)
You can add more beans if you like a bean-y chili, or more meat if you like a meatier chili.
This is even good without meat if you’re a vegetarian. (I was a vegetarian for almost 12 years, but that’s another story for another day.)
Also, good with turkey meat if you’re looking for a slightly healthier chili.
And, I’ve made it with steak and roast too, if you prefer chunks of meat in your chili.

I serve warm tortillas with butter on them as an accompaniment to this chili – I roll them up and you can just shovel chili into the tortilla if you want.  I don’t like cornbread very much, so I don’t serve it as a side, but feel free to do that if cornbread’s your jam.  And to make it a little fancier, (like if I’m serving this to dinner guests,) I will put out some toppings for people: shredded cheddar cheese, sour cream & diced green onions.

You can add more chili power if you want to kick it up a notch, but let me tell you what you should NOT do … You should not open up someone’s crockpot after they got up early to make this chili before going out to ski for the day, and then proceed to screw around with it by adding things like sliced olives, coffee, bay leaves, and crap like that.  First of all, it’s not cool to mess around with someone else’s recipe, especially when she’s hormonal & PMS’d, (true story!)  Also, I gave you the gold here – don’t mess with perfection.  It’s simple for a reason.  Not everything amazing needs to be complicated & time consuming.

And now, a challenge to my sweet bestie & amazing food blogger, The Kitchen Snob.  I challenge her to make this chili & take prettier pictures with her professional camera.  I know she has made this chili before, but they don’t have Ranch Style Beans in Pennsyltucky, so I am sending her the proper beans.  Let’s see if we can get her to make this again & if she has any wonderful insight on kick-ass chili making.

Black Bean, Avocado & Sweet Corn Salsa

Life Changing Salsa

Bikini-Friendly Salsa

A friend of mine grows all different types of peppers & gave me some of my favorites the other day: Jalepenos.  And I was craving something with cilantro.  And of course, being a California girl, I’m always in the mood for avocados … and I have a plethora of fresh tomatoes from my garden so I thought I’d whip up some healthy, hearty salsa for lunch yesterday.

What I created was a delicious masterpiece & just as I snapped a shot of this salsa, in walks The Husband (as if on cue) and made off with the tray of chips and salsa!  That’s fine – I love feeding him & he was busy working, so I was happy to fill his belly … and mine.

You can munch on this in your bikini – it’s light, refreshing & low-cal, so feel free to have a beer or a lemonade along with it!

Black Bean, Avocado & Sweet Corn Salsa

15 oz can of organic black beans (no-salt added)
1 cup of sweet corn (fresh if possible, or organic canned if corn is out of season)
1 to 2 large avocados (is there such a thing as too much avocado?)
2-3 medium tomatoes (you can get creative & use whichever kind you like)
1/2 of a red onion, diced
1/2 cup chopped cilantro
1 small (or 1/2 of a larger) jalepeno, minced
1 clove garlic, pressed
1/2 of a lime, squeezed
kosher salt & fresh ground black pepper

Mix everything together & serve with some delicious organic corn chips!

eat me!

eat me!

The California Salad

California Salad

Light & Healthy

So light, so healthy & sooooooo delicious!  I concocted this simple, yet elegant side salad after messing around with a few different ideas.  It’s even VEGAN, and it goes with just about anything you can think of …

What’s In It?  All my favorite things!

Arugula and/or Baby Spinach – My go-to choice is Arugula, but if I’m feeling frisky, I’ll pick up some Baby Spinach instead.  OR, if you’re feeling totally rebellious, mix them together as you throw your head back and laugh manically!

Sunburst Tomatoes – For most of my life I turned my nose up at cherry tomatoes or anything that slightly resembled them.  WHAT WAS I THINKING?  Holy mother of Solanum Lycopersicum, these little golden treats pack a sweet & delectable punch!  They add a unique compliment to the tangy, slightly bitter flavors of this salad.

Avocado – I mean, really, how can you go wrong with avocado?  It’s the best and most, er, one of the most versatile fruits.  (I sat here for a good 6 minutes and argued with myself about whether an avocado or a lemon is the most versatile fruit – I’m torn!)  I could eat avocado on ANYTHING & it lends some creaminess to this salad.  Growing up in Northern & Southern California, we had avocado trees & come to think of it – why don’t I have one now?  Ok, I just decided I’m going to propagate the next pit of an avocado.

Lemon – I love lemons, too.  And I do squeeze them on just about everything, so one day when I was sick of making dressing & just wanted something light & simple, I squeezed lemon all over the salad.  Hello!?  Why had I never thought of this before?  Lightbulb!

Garlic – Yep, another one of my faves … pressed & as much (or as little) as you like!  Me?  Two big, fat cloves!  (p.s. the garlic press is nice because it gets a little garlic juice in there, but if you don’t have one, just mince the garlic.)

Olive Oil – Just a little so that it all melds together nicely.

So like I was saying … You can eat this alone, or with your best buddy if you are nice enough to share.  Kidding, I mean, you can eat this as a stand alone salad, or it accompanies pretty much anything from chicken, to turkey chili, to white bean vegan soup, to grilled salmon or even barbecue!

You’re welcome … 🙂

Zucchini Bread

I’m looking around to make sure we’re alone & my mom isn’t anywhere within earshot … Somehow or another that woman always knows what I’m up to.  She used to claim she had eyes in the back of her head.  Ok, I think we’re alone … You’re not wearing a wire, are you? Cuz I’m going to do something that she has forbid me to do:  I’m going to share one of her recipes & DO NOT TELL HER I TOLD YOU.

I promise, I will deny it, I will say I don’t know you & that I heard you used to reside in Danvers State Insane Asylum after you were caught walking naked down the highway claiming you were Emeril Lagasse’s lover …  and I’m a pretty decent liar.

My mom is very protective of her recipes & I get that, but I’m also a pretty good judge of things, and I know which ones I absolutely CANNOT share, (like her famous potato casserole & the addictive cheese ball – both of which always ensure I am invited to lots of parties & pot-lucks,) but this one – well, this one is kinda standard, and I suppose you could find a similar one on the web somewhere, (though I’ve never bothered to look.)  Plus, I’m still feeling in the holiday spirit of giving.

A Family Favorite (see my photo note at the bottom of this post!)

Zucchini Bread: A Family Favorite (see my photo disclaimer at the bottom of this post!)

Zucchini Bread.  The beloved bread of Christmastime – the one little loaf that will make you want to be my friend forevermore.  Now, I suppose it makes sense that if YOU could make the zucchini bread yourself, you wouldn’t have much use for me, but did you know that I’m a ton of fun & I pour really healthy glasses of wine when you come over to my house, and I’m the world’s best secret keeper?  Well, besides this bread secret, I am.

Why now, you ask?  After all of these years of me coveting this precious recipe all to myself, why am I finally unlocking the recipe box and laying it out there for the entire world wide web to find?  Well, more than one friend of mine has made the comment that mine is the best.  And, I hate to brag, but yeah, it is.  I’ve tasted other breads and they’re dry and flavorless.  That makes people grumpy.  And I can’t have people going around all grumpy during the holidays because their zucchini bread doesn’t taste as good as mine, so here you go.  And you’re welcome 🙂

Zucchini Bread
(makes 6 small loaves)

Ingredients:
3 eggs
1 cup oil (canola or vegetable)
2 cups granulated sugar
3 cups grated zucchini (do not peel)
3 cups of flour (unbleached)
2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup walnuts (chopped)

Method:
In a big mixing bowl (I use my badass standing mixer for this) combine eggs, oil, sugar & zucchini.  In a separate bowl, sift together the flour, cinnamon, salt, baking powder & baking soda & gradually add it to the zucchini mixture.  Mix thoroughly & then add the vanilla & the nuts.  Bake in greased 3×6 loaf pans at 350 degrees for about 35-45 minutes (I check after 35 & then always end up baking them 5-10 mins longer.)  If you use the larger loaf pans, bake for an hour (but check after 45 minutes if you’re neurotic like me.)  And I have also made zucchini muffins in the large muffin pan (makes a dozen) and those take about 25-30 minutes.

These make great gifts for neighbors & friends! But The Husband & The Boy like to eat slices fresh from the oven with a little butter or cream cheese … YUM!  And I mean, they are healthy – they have zucchini in them, so how can they be anything BUT healthy?

Now, for my photography disclaimer: I take all most of the pictures myself, and as you can clearly tell, I’m no pro.  I’m a multi-tasking mom with a mixer & a hungry family.  Most of my food photos are taken with my iPhone, right before I sit down to devour my meal.  This one happened to be taken with my Cannon Rebel because it was sitting out waiting for Christmas to arrive.  My food photos are inferior,  just look at my bestie’s gorgeous website, The Kitchen Snob & you will see why I feel like the ugly step-sister.  She spends countless hours with in her semi-professional studio, gently massaging crumbs off of cookies & perfectly placing them so that your mouth will water when you browse her site.  Ok, enough whining — I”m going to go heat up a slice of zucchini bread & have my coffee now.

Garden Delights!

Have you ever seen a zucchini this big?

the fairly good zuke!

the fairly good zuke!

THIRTEEN INCHES OF DELICIOUSNESS!

It was just the perfect size for stuffing … So I got some garlic, onion, red bell pepper, some chicken sausage (if you’re a veggie, you can leave this out or opt for rice instead – I will try that next time.)  I grilled up the sausage and set that aside, halved the zucchini & scooped out the insides, then put a little oil in the pan and browned up some diced onion & garlic, added in the zucchini innards, then added in the bell pepper, added back in the sausage & cooked for a few more minutes.

Meanwhile, I dunked the halved zucchini hallows into a boiling pot of water to get them a little softer than just raw.  I poured some marinara sauce in the bottom of a cooking dish, then placed the zucchini halves in there, and stuffed them with my mixture.  Then, I topped mine with mozzarella cheese & parmesan cheese, (skipped that on The Husband’s zuke,) and baked them for about 30 minutes or so.  Voila!  Easy peasy din din.

The World's Biggest Stuffed Zucchini!

The World’s Biggest Stuffed Zucchini!

Then, today I made little caprese bites – they were so good!  Look how cute they are:

Everything came from my garden, except the mozzarella ... and the toothpicks :)

Everything came from my garden, except the mozzarella … and the toothpicks 🙂

These little delicious cherry poppers are the only tomatoes the pests have not destroyed.  I am in a battle & I will prevail!  I could have eaten every last one of these, but I was nice and shared them with my Fairly Good Father In Law 🙂

Where does the time go? And how does my fairly good garden grow?

I cannot believe it’s been over 30 days since my last blog entry! That’s simply unacceptable. It’s a good thing I’m not getting paid to do this 🙂

Seriously, June was a busy month, (and that’s a good thing!) I started working again … freelance & from home for the most part.  I make my own hours and can still make certain that my family is the NUMBER ONE priority. So far, it’s been really great, very lucrative & exciting.  The Husband is super supportive & that is really the secret to my success.

Why did I get a job?  Because I have home improvement projects that I want to get done & I don’t want to put a burden on our household finances.  Next up: A fence between us and the neighbors to the east.  Fences make good neighbors.  I hope they get on the ball with us & get this accomplished before the end of summer.  I’ve already had 2 conversations with this guy & he strikes me as a “Guy’s Guy.”  Translation: He doesn’t want to discuss fences with the Fairly Good Mother.  He wants to talk fences with The MAN of the HOUSE. ~Insert EyeRoll Here~

So, I’m busy & making money for fences and gardens and drapes and entertainment centers … but at what cost?  No cost to the family – they’re good, well fed with delicious organic treats from my garden, but you know something’s got to give.  Well then, what suffers? Writing. Blogging. Cooking. I’m seeking to find that balance. It took me a minute to work back in the exercise, but that is a necessary thing!  I can’t deal with myself if I’m feeling bloated and creaky.  Pilates is my savior.  I love it.  And thankfully, it feels like July will be less hectic and so I’m glad that I have a chance to catch up.

When you last saw my fledgling little fairly good garden, it looked like this:

the fairly good garden

the fairly good garden

Here’s what it looked like just 3 weeks ago when I fully intended to write a blog post updating you as to the condition of this garden:

the fairly good garden | June 2013

the fairly good garden | June 2013

Seriously – that was taken ONE MONTH after I planted the dang thing!  I’ve reaped the LARGEST zucchini I have ever seen from this beautiful bountiful garden.  I’ve eaten the sweetest strawberries, I’ve made pesto with my basil, I’ve made salad with my salad mix … and I just clipped off a brand spankin’ ruby red Habanero Chili and I cultivated a little baby artichoke, but I feel like it was the runt of the ‘choke family & so it did not get eaten.

prolly should have cut this guy when it looked like this, but I wanted to see if it would get bigger ... (that's what she said.)

prolly should have cut this guy when it looked like this, but I wanted to see if it would get bigger … (that’s what she said.)

and these weren't even the largest of the zucchinis!

and these weren’t even the largest of the zucchinis!

gardening is fun!

gardening is fun!

Things that are not going so well in the garden (*PLEASE, Tips, Tricks & Suggestions are ENCOURAGED!)

  • I have a Very Hungry Caterpillar roaming around the garden … Or perhaps there are two.  I’ve met two of them and moved them to another area of the yard.  They have wreaked havoc though!  I used something that was non-toxic, all organic & totally safe – it was literally like pepper and $h!t or something … I cannot remember the name. It was a powder and I used it all in two applications.
  • HOLY Zucchini & Squash Leaves, People!  I know for sure that Adam & Eve must have used these leaves as primitive undergarments.  These are the LARGEST Freaking Leaves I’ve ever seen!  And they’re prickly as f^ck.  Seriously, get your damn gloves on before you go trimming them up!  They crowd all the other veggies in my garden.  I trimmed about 20% of the leaves back with no clear repercussions.  Still got a massive zuke off that thing.
  • Cilantro is gone.  It took off when the temperatures soared here last month & I’m sad because I was planning on making a kick-ass salsa with my tomatillos, tomatoes, chili peppers & cilantro.  It went to flower, I cut it back (probably stupidly.) and 1 out of 2 of my plants is straight up dead.
  • Arugula went to seed.  Also a victim of the 100+ temps here & I read that I should stop watering it and let the seed pods dry out then cultivate them for next season.  Sound right?
  • Basil is stunted & I don’t know why.  I snap off the tops when it starts to flower.  Again, I think that the heat + the Very Hungry Caterpillar has something to do with it.
  • The strawberries aren’t producing as much as I thought.  Same with my cucumber plant.
  • I think I over-planted … Oops!  Live and Learn.

So there you have it, my dear friends … That’s what’s happening right now.  I will snap more pics.  I’m waiting for my tomatoes.  Patiently.  And the only one I saw had a nice little caterpillar hole in the bottom which made me want to put on my magnifying glasses & go on a Caterpillar hunt!

Oh, one last thing … what was for dinner tonight?  Well, I have to share because it was so good … Another awesome find from Oh She Glows!  Veggie Spring Rolls (vegan-dish.) It was light, it was easy & it was so delicious!  I licked the last of the peanut sauce off the blades of my food processor & no, I’m not joking.  My dear friend had made this during her visit in April & I have been meaning to make it ever since then.  So good.  And perfect for not wanting to cook in 100 degree weather.  And yes, I used my basil … but no, sadly, I had to purchase the cilantro.

Not All Squashes Are The Same

Which I learned the hard way.  With my mouth.  (I know I’m setting you all up for a crummy “that’s what she said” joke.)  But seriously, these squash tasted like dirty, gross feet. I didn’t know this about these crazy spaceship squash before tonight.  Tonight was my first tangle with these things & you can gather, I’m not a fan.

spaceship squash yuck

Photo Credit: Stephanie Jackson http://www.photographsofaustralia.com

 

 

 

 

 

 

 

 

Like an idiot, I figured they would cook up like my other awesome crookneck, green and summer squash.  They did not.  Or perhaps they did & just taste like @$$.  Is this the norm for these crazy spaceship squash?  I have never eaten one before & I will tell you, I will never eat one again.  In fact, I have just decided that I will never eat anything that looks like a spaceship ever again.  Except and unless it is made from pure chocolate & macadamia nuts, or red velvet & cream cheese.

I got these mugs in my “box.”  <<insert “that’s what she said” joke here.>>  I had previously cancelled said box 4 days ago & now I’m glad I did so.  (Note: I cancelled “This Week’s Box” because my garden is banging.)

In any case, this is my first official “WARNING” Post!  I warn you to not get involved with these crazy outer space squash!  I really hope I didn’t accidentally plant these in the fairly good garden :-0

This Week’s Box: Red Potatoes, Zucchini & Green Bean Challenge

This week’s box is EASY PEASY! These are very well known veggies in our house & when I saw the red potatoes and green beans, I knew EXACTLY what I was making for dinner last night.

Get ready for TMI ….. I’m bleeding. Again. Isn’t it funny how that happens every 28 days???  Well, the point of me telling you this is that I have low iron, and at the beginning of my cycle it dips super low which makes me tired & crave stuff with iron. Which translates into me craving filet mignon.

So last night I made filet mignon with garlic herb butter, smashed rosemary roasted potatoes & steamed green beans. (Tonight’s dinner will include the zucchini.) I would’ve done my filets on the cast iron skillet & then finished them in the oven, but the weather is warm here & I didn’t feel like sweating for some steak, so I grilled.  And, ok, I’ll be honest, the housekeepers came Thursday & I didn’t really want to mess up my super clean range – haha.  Oh, the OCD in me is always in high gear the day after cleaning day.

Grilled Filet Mignon | The Fairly Good Mother

The Husband thinks it’s cute that I love grilling so much.  People say grilling is really a man’s job (eye roll) I love grilling. About 12 years ago I read this book: Grilling For Dummies.  I was hooked. Very helpful tips with some great grilling recipes.

Anyway … this dinner is easy.  The only thing you need to do in advance is take 1/2 a stick of unsalted butter and get it softened at room temp.  To that, add 1 clove of pressed garlic & 1/8 teaspoon of finely chopped basil & 1/8 teaspoon finely chopped rosemary or thyme.  Mix together form that into a little log and place on a small piece of wax paper and place in the fridge to harden up.

We want to focus on the grill, so prep your green beans & get your potatoes started first.  While you’re doing this, let your filets stand at room temp (20 mins & then put a little bit of olive oil on both sides with some freshly ground pepper – don’t over-do the seasonings with filets.) Wash and trim the green beans, pop them in the steamer with some sliced garlic, a little pepper & some Kosher salt in there & turn on the timer for 15 minutes when you’re ready.

The potatoes: scrub & cut out the eyes, cover with water in a covered pot & bring to boil, cook for about 10 mins or until fork tender.  Place on a baking sheet (covered with no-stick tin foil for easy clean up,) smash gently with a fork, and drizzle with olive oil, sea salt, fresh ground pepper & fresh rosemary (about 1-2 tsp.)  They will take about 20-30 minutes in an oven at 350*.

So what I do is get the grill started, put the potatoes in the oven, turn on the steamer for the beans, and then head outside to oil the grill, (pour a generous amount of olive oil on a couple of folded up paper towels & use your oven mit to wipe that on the grill.)  Over medium high heat, place your filets & a slice of the herb butter on top of each filet.  For medium rare (which is honestly how you’re supposed to be eating a filet mignon,) cook for 5-7 minutes, turn and place the rest of the butter on top of the filets.  Cook for 5-7 minutes & voila!  You can see from my picture that I also grilled up some little summer onions (just put a little olive oil, kosher salt & pepper on those, too!)

An easy summer dinner made mostly on your grill.  You can do the potatoes on the grill – I’ve done it before, but they didn’t get as crispy as they do in the oven.  Pair with a nice red.  We drank a Zaca Mesa Syrah.

Where In The Heck Have I Been?

It’s been over a week since my last post, but I have some great reasons for my absence:

  1. Computer issues (not fun & still not resolved – I see a trip to the not-so-genius bar in my future.)
  2. Friends visiting from out of town (fun!)
  3. Car issues (not fun & very expensive)
  4. Working on a new project (fun, but time consuming, especially when coupled with computer issues)
  5. Washing machine issues (not fun)
  6. Hosting parties: pool & poker (FUN!)
  7. Being a being a fairly good mother & wife (fun & sometimes challenging :))
  8. Reading & researching special education law (eh, i’ll file this one under “not fun,” but necessary.)

So there you have it – those are my reasons for not posting, (without going into detail and boring you to tears.)  I’ll be back soon … as a matter of a fact, I got my box yesterday & it was filled with lots of yummy fruits and veggies, so I’m looking forward to doing some cooking (and posting) this weekend.

This Week’s Box: Snap Pea & Mint Challenge

My bi-weekly box of organic produce arrived & inside I found snap peas & mint, (among other things …. need to remember to ask them to stop bringing me mitiake mushrooms, I’m not a fan.)  I scoured the interwebs looking for recipes that incorporated both & settled on Pasta with Prosciutto, Snap Peas, Mint & Cream by Food 52.

Photo Credit: Food52.com

Photo Credit: Food52.com

It was really good, HOWEVER, 2 things of note for this dish: The recipe calls for 1 pint of cream and that sounded like a lot, (and truth be told, I only had 1 cup of cream on hand,) so I used just 8 oz of cream and it was the perfect amount.  Also, I wasn’t crazy about the mint part of the recipe & felt like it was unnecessary, so when I make this next time, I’ll either use just a dusting or none at all.