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Wednesday, March 13, 2013

“Soup Seminar, Part XLI: Our Institutional-Sized Soup of the Day is a Classic from Olden Days: Navy Bean Soup—as Good Today as it was way back when!” by Chef Goldie “Goldfish” McNamara


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Today’s Mothers of Invention album is their twenty-first album, “You can’t do that on Stage anymore, Volume Five,” which appeared on record store shelves in 1992 and was the fifth installment in a series of the more dubious onstage antics of the Mothers of Invention!  For those who love for what the Mothers once stood—X-rated, musical humor, this is a must-have series of albums and this is the first installment!  We recommend that you take the link posted above, go to Amazon.com, and buy this album NOW! Thank you!                    





THURSDAY, MARCH 14, 2013

 

THE NEW AGE—TWO YEARS UNTIL THE NEXT ELECTION ARRIVES!

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Goldie “Goldfish” McNamara

END Commentary 03-14-2013

Copyright © 2012 by MHB Productions

Word Count: 3,005.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Thursday, March 14, 2013 by Chef Goldie “Goldfish” McNamara



SOUP SEMINAR, PART XLI—NAVY BEAN SOUP—INSTITUTIONAL SIZE

 


Soup Seminar, Part XLI: Our Institutional-Sized Soup of the Day is a Classic from Olden Days: Navy Bean Soup—as Good Today as it was way back when!” by Chef Goldie “Goldfish” McNamara



844th BLOGPOST AT THE AICP-END!

HUMP DAY!

 

Alabama Governor George C. Wallace: Racist
 

Bakersfield, CA, 03-14-2013 Th:  We have arrived at the best day of our workweek, HUMP DAY, of course, which means our week is dwindling to three more days after today and then my good friend and yours, Chef Olaf Bologolo, takes the coveted Stinkbug Chair.  As you should know, Chef Olaf, the European-lover that he is, is a member of the Green Party, which means he typically votes Democrat.  Isn’t it funny how in this nation of many different viewpoints, ideas, thoughts, ethnicities, races, and ahem, sexual persuasions, that we have but two major political parties?  I always thought that was somewhat strange, one would think we would be more akin to the Israelis or the Italians who have numerous political parties, which leads to coalition government after coalition government.  At various times over the course of our history, we have had outbreaks of populism in which, this personality or that rises to the top, grabs a big hunk of the voters, but then disappears beneath the waves from whence they come.  I recall back in the 1970’s when we had Jon Anderson; I also recall Alabama Governor George Wallace and his American Independent Party.  It also seems to me that possibly Hubert H. Humphrey at one time considered going third party and of course, who can ever forget that wily rascal, Ross Perot, a man dedicated to the destruction of the Bush family and nothing else.  Oh, yes, we also had that lefties of lefties, Ralph Nader, who always through a tizzy into the Democrats because typically, third parties are to the RIGHT of the Republicans. 
As I mentioned yesterday, I do believe that we have the stirrings of third party talk once again as the folks who joined the Tea Party and made such a massive difference in the debacle of 2010 but stayed home last year are coming back.  They realize that by staying home and having denied Mitt Romney the chance to displace Mr. Obama that they brought more sorrow on themselves than the governor would have done and now, they are chomping at their bits to do something.  I think the fear of President Obama reclaiming the House in 2014, thereby giving himself his final two years what he had in his first two years—control of all three parts of the executive and legislative branches.  Okay, I fear some of you are saying, “Goldie, there are THREE branches of government: legislative, executive, and judicial.”  Yes, that is true and let’s face it: now that John Roberts has jumped ships and is in the Obama Camp, that’s true but what I am saying is that if the President reclaims the House, he will have both houses of a bicameral legislature .Add to that, the presidency thereby giving him complete control of the legislative process, the exact same scenario of what he had in 2008.   Granted, with that total control not much got done with the exception of ramrodding Obamacare up our backdoors, that went on unabated.  Yes, the Republicans did their best to throw roadblocks in the road but when locked completely out of both houses, there was little to nothing they could do.  Mr. Obama controls ninety percent of the American press, the Senate, soon, the House and the Presidency and now that some of the Republican governors are caving to him, too, he is going to be in charge of EVERYTHING.
Venezuelan Thug-Dictator Hugo Chavez
People should be alarmed by this seeming invincibility as it is leading our nation down the road to dire distress.  It is difficult to explain to my low information-voting employees on the low end of the scale what they stand to lose if the president continues getting everything he wants.  While I believe in liberal freedoms for all people, I also believe in everyone having an opportunity to bring their children up in a nation that promotes success rather than in one that attempts to prevent it.  How do they prevent it?  They prevent it by piling tax upon tax upon tax on the people while giving others everything they need to survive thereby keeping them content at the back of the bus.  Look at what that lowlife Latin American thug Hugo Chavez accomplished in fourteen years: he took a very prosperous nation and put it at the back of the bus by taking everything over in the name of the state and PROMISING to redistribute the wealth gained from doing it to the people.  Unfortunately, most of that wealth went into the pockets of he, his family, and his cronies while the people are still awaiting theirs.  This is not how one runs a blessed nation equipped with fantastic oil wealth, they should be pushing their people to raise to the top rather than keeping them at the bottom of the swamp.  The success of Mr. Chavez and his ilk is that the press promotes their talking points and punishes the opposition so much that they are not safe walking the streets.  Is this what we want for our children, our grandchildren, and their children?  I would hazard a guess and say, “No, I do not think so.  We want our kids to be better than we had it and for the first time in generations, the upcoming generations are not going to get that!”

Well, we have three more days to hash this one over so let’s move on to our institutional-sized recipe; it’s a good one, one of the all-time classic soup recipes, Navy Bean Soup.  If you are ready, let’s do our thing and we’ll close once it’s done:

(#0550) NAVY BEAN SOUP—INSTITUTIONAL SIZE

 

Navy bean soup is one of the most beloved soups of any of the basic legume-based offerings of any restaurant and many times, modern chefs have no idea as to how to go about making it properly.  They rely on their purveyors to provide them products with which, to simplify their lives and end up losing customers in the process.  Truly, making one’s soups from scratch every day of the week is an easy thing to do and yet, most of the young bucks coming out of culinary schools take the easy way of doing things thinking no one notices. Well, let me tell you: I notice it and so does much of the world so does things right, protect your reputation, and enjoy success! 
Yield:  9 gallons / Mis-en-place: 8-12 hours:
 

 

Qty.
Measure
Item
Other
Soak Overnight:
3
Quarts
Navy or small white beans
 
8
Gallons
Ham stock
 
4
Each
Bay leaves
 
1
Quart
Finely-chopped ham
 
.5
#
Finely-minced salt pork
 
The Soup:
1.5
Quarts
Melted butter
 
2
Quarts
Diced carrots
 
2
Quarts
Diced yellow onions
 
2
Quarts
Diced celery
 
.5
Cup
Ground coriander
 
1/3
Cup
Kosher salt
 
2-2/3
Tablespoons
Minced fresh garlic
 
.125
Cup
Black pepper
 
.125
Cup
Whole thyme
 
.125
Cup
Whole marjoram
 
2
Quarts
All-purpose flour
 
1.25
Quarts
Tomato juice
 
2
Quarts
Diced tomatoes with juice
 
1
Cup
Lea & Perrins Worcestershire sauce
 
1
Cup
Tomato catsup
 
The Finish:
2
Cups
Freshly minced parsley flakes
Rinsed and dried

 

Method:
1.     Mis-en-place: have everything ready with which to work! Prior to the day of making this soup, combine the first grouping of items together in a heavy-duty soup pot and refrigerate overnight.  Doing this allows for two things: the melding of flavors and the rehydration of the beans, which cuts the cooking process in two.  In addition to this and to make the actual preparation of the soup even faster, prepare the rest of the items and have them ready for the next day.
2.     The next day, bring the pot from the walk-in, place atop a medium-high burner and bring the contents of the pot to a boil.  Once it boils, begin skimming off any of the scum rising to the surface, discarding it, and then after about 5-8 minutes of hard-boiling, drop the heat to a medium-low simmer and cook until the beans are soft to the touch but not MUSH! Keep a close eye upon them noting that the cooking time is about 30 minutes rather than an hour if using raw.
3.     When you have cooked the beans and they are tender to the touch, pour them into a colander reserving the juice obviously in a pan.  Set the beans aside as we want them to maintain some character and not turn to mush.  Return the liquid to the stovetop and add the tomato products to it along with the Worcestershire sauce.  Place it over medium heat while you proceed to the roux formation. 
4.     Meanwhile, place a large heavy-bottomed pot atop the stove and add the butter over medium heat.  When it melts and begins to sizzle, add the vegetables along with the herbs and spices and sauté the mixture until the veggies are tender and the air aromatic with the combined fragrances.  Add the flour and raise the flame, and begin stirring it constantly as this cooks your roux.  Make sure you constantly scrape the bottom and the corners of the pot so that nothing has the chance to scorch.  Cook the roux for several minutes—stirring constantly!—as this is integral to the roux’s formation. 
5.     After several minutes, raise the temperature underneath the bean pot to a rapid boil and with the aid of a saucepot, begin whisking it into the roux, whisking furiously as you continue adding the liquid.  This takes several minutes so it is important that one continue whisking as much as possible until all of the boiling liquid is incorporated into the roux.  Permit it to boil for several minutes then reduce the heat and allow the soup to sit over a very low flame as flavor continues developing.
6.     After about 20 minutes, return the beans to the soup along with the freshly minced parsley flakes. Take care in stirring the beans back into the soup as once again, do not turn them mushy but note that it cannot be avoided completely.  The soup looks good and feels good in one’s mouth when there is a certain body to the primary ingredient so do your best to maintain it as well as possible. 
7.     To serve the soup immediately, transfer it into the soup pots and present to the servers.  However, if not to be used immediately, pour into two-inch hotel pans placed atop cooling racks and permit an oscillating fan to blow across the surface of each.  Stir the contents of the pan periodically so that heat escapes as quickly as possible and then when at or below 45°F, place the pans in the walk-in refrigerator atop its racks.  Make sure there is appropriate airflow around the pans so that cooling continues unabated and then when very cool, pour the pans into sanitized airtight containers equipped with tight-fitting lids. Label, date, and keep refrigerated except when in use. 
8.     Never return leftover amounts to the parent batch and always REHEAT amounts taken out to 165°F or higher prior to serving them!  Remember you are responsible for the health and safety of those dining in your foodservice establishment so always do your best to provide it.  Use leftover amounts first, always heated to the appropriate temperature and note, the shelf life for this soup is 3-5 days at most but do your best to use it sooner rather than later.  If the soup is beginning to sour, it will have large quantities of bubbles at the top so pay attention to your food!  
Everyone loves navy bean soup and this is a darned good way of making it.  One of the earliest soups I ever learned to make, it is also one of the most popular and the way I do it is light years above my competition!

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YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME II

 
BROADWAY THE HARD WAY

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

 
YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME III

          We have touted the AARC Technology Company here in Bakersfield, CA, and must add the Nerds on Call.com folks.  Without them keeping our blog up-and-running, there is no telling where we would be now.  We have a great many problematic issues here at the AICP-END because even with the best security systems in the world, malware and other terrible fecal materials manage to penetrate the blogsite.  Do yourself a favor, hire the best, and note, you can have online help via a remote button on your desktop for just $25 per month!  Get in contact with the Nerds now!

 
THE BEST BAND YOU NEVER HEARD OF

          We are selling recipes all the time and you can order things you would like copies of simply by mailing us your name, address, the recipe you would like and a check for $1.00.  You can buy an entire week’s worth of recipes when we do a series simply by sending us a check or money order (no cash please!) for $20 and we will have it out to you in the next day’s mail.  Please become a part of the AICP-END by sending us your names, addresses, and information and we will welcome all of you with open arms!

 
MAKE A JAZZ NOISE HERE

          To buy paintings, recipes, or full article series, please send us your information by mailing us at P.O. Box #20669, Bakersfield, CA, 93309-0669.  You can call about paintings at 661-834-5185; we will take all calls and provide to you as much information as is available.  It is time that we begin taking the next step and to immortalize Beverly Carrick for eternity and begin moving towards the establishment of a website of our own! God bless each single one of you amongst our fan base!

 
YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME IV

          Three days to go and then I am out the door and committed leftist, Olaf Bologolo takes over and you can listen to his viewpoints for a week.  Again, do not get me wrong, I believe in social liberalism for all people because I do not think the government can tell people who they can love, marry, or otherwise with whom, they can make a relationship—the government does not have that right.  I also believe that the war on drugs is failing miserably and the cynicism I have in my heart tells me one thing: the only reason for the War on Drugs is to enrich a segment of our society who benefits from it such as privatized prisons, the legal system, government, and a whole host of others.  I mean, when I read the Bakersfield Californian every morning, all I see when I see “Kern’s Most Wanted” is a bunch of sorry punks in trouble for possessing controlled substances.  Who makes that shit and where does it go?  The government allows pharmaceutical companies to manufacture this stuff like mad which then is allowed to infest the streets and then all of these sorry kids, losers, and bums find themselves tangled up in the system.  At some point, we as Americans have to put an end to this, legalize the drugs and let people do what they want, and then we can truly win the war on drugs by putting an end to this hypocritical merry-go-round of sorts.  Enough is enough, people, call your congressional member and tell them we must end this insanity!  Oh, well, we will pick back up tomorrow where we left off, God bless all of you! Take care and good luck!

 
YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME V

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by Frank Zappa and the Mothers of Invention and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!

Thank you!

Goldfish

Goldie “Goldfish” McNamara

Cook IV Institutional Chef, CWC, ACF Chefs’ Association of the San Joaquin Valley CA123
This is me back in 1977 when I was working at the Hilton Inn in Bakersfield, CA, on Rosedale Highway. In the 1980’s, it was the Red Lion Inn but back then, I was the night sous chef and ran the cook's line at the age of 24. I’ve had the privilege of working in Texas, Arizona, and elsewhere in California but have always returned home to Bakersfield.  Currently, I am at one of the five country clubs.

Chef Goldie “Goldfish” McNamara writes from Bakersfield, CA.

Chef Goldie “Goldfish” McNamara is a liberal Republican.

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The AICP-END Commentary for Thursday, March 14, 2013 by Chef Goldie “Goldfish” McNamara

 

 

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

The one-and-only Chef Goldie “Goldfish” McNamara wrote this original essay.

 

Recipe created by Chef Goldie “Goldfish” McNamara on May 18, 1978 in Bakersfield, CA.

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This is #0146, a 24” x 36" original oil painting by Beverly Carrick entitled, “Purple Enchantment." It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Beverly Carrick: the World’s Greatest Artist (1927-2012)!

Pictures #0000-0395

 
 

 

 

 

 

 

 

 

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NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.

 

 

 
The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 03-06-2013, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,

 

 

 

 

NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:

Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.

 

 

 
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Goldie “Goldfish” McNamara, the Mothers of Invention, Frank Zappa, the Prepmaster, Soups, Stocks, the Soup-Master, Navy Beans, Meat Stocks, Institutional Sizes, Yesteryear Foods, Legumes and Grains,

 

 

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THANK YOU MARY LOU GUNN FOR TERMINATING RALPH BAILEY, JR. AND FOR GIVING US MARK LEVIN AT HIS PROPER TIME, 3:00 P.M. MONDAY-FRIDAY!

 

 

 
NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!

 

 

 

 

 

 

 

 

 

CHEF GOLDIE “GOLDFISH” MCNAMARA
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!

 

Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!

 

 

 

 

BUYYOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME FIVEBY FRANK ZAPPA AND THE MOTHERS OF INVENTION AT AMAZON.COM NOW!

 

 

The Chef’s Culinary Nightmare: Our Muse…

 

 

 

  

 
Beverly Carrick Original Paintings Price List:

 

  1. Size 36” x 72”…………………………………………………………. $18,000.00.
  2. Size 40” x 60”…………………………………………………………. $15,450.00.
  3. Size 36” x 48”…………………………………………………………. $11,500.00.
  4. Size 30” x 40”…………………………………………………………. $ 9,900.00.
  5. Size 24” x 48”…………………………………………………………. $ 9,000.00.
  6. Size 24” x 36”…………………………………………………………. $ 8,240.00.
  7. Size 24” x 30”…………………………………………………………$ 7,600.00.
  8. Size 20” x 24”…………………………………………………………$ 5,950.00.
  9. Size 18” x 24”…………………………………………………………$ 5,950.00.
  10. Size 16” x 20”…………………………………………………………$ 5,400.00.
  11. Size 12” x 24” …....................................................................................$ 5,400.00.
  12. Size 12” x 16”….....................................................................................$ 4,500.00.
  13. Size 11” x 14”…………………………………………………………$ 4,500.00.
  14. Size 9” x 12” …………………………………………………………. $ 1,200.00.
  15. Size 8” x 10” …………………………………………………………. $ 1,000.00.



GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!

TODAY IN HISTORY—MARCH 14, 2013:

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