"If you really want to make a friend, go to someone's house and eat with them...the people who give you their food also give you their heart." - Cesar Chavez
I happen to be a big fan of culinary mysteries, but I also love any mysteries as long as they are not too harsh. Personally, I like what I call more "fluffy" mysteries where they don't go into great detail about how someone got extinguished, bumped off, finished, etc. Did you know I have been working on writing a culinary mystery for a number of years now? At the pace I'm going I will be an old woman when it's finished! Most of the culinary mysteries I enjoy the characters are chefs, caterers, food critics, bakers or some other sort of foodie. We all know food brings people together, after all it's a universal language. If you want to read some delicious, delectable, foodie novels let me give you some of my favorite authors that fill my library shelves. My preferred authors are Diane Mott Davidson, Joanne Fluke, Nancy Coco, Riley Adams, Iris Crawford, Virginia Rich and Karen MacInersy just to name a few.
Culinary mysteries combine all the right ingredients for a sumptuous surprise. There are quirky sleuths, elements of danger and a fabulous array of food with a cast of colorful characters. Justice will always prevail at the end and you always get some great recipes while you are trying to figure out whodunit.
Hope you enjoy the wonderful recipes listed below and try reading a good culinary mystery.
"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!" - James Beard
Cranberry Bread
2 cups all purpose flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup sugar
1 egg, whisked
2 Tbl. butter, melted
2 Tbl. hot water
1/2 cup fresh orange juice
1 Tbl. orange zest
2 tsp. lime zest
1 1/4 cups fresh cranberries
1/2 cup macadamia nuts, rough chopped
Preheat oven to 325 degrees. Into a large bowl, sift flour, salt, baking powder and soda. Stir in egg, butter, hot water, orange juice and zests until moistened, do not over mix. Fold in berries and nuts. Pour into two greased 9x5 baking pans and bake for about 1 hour 15 minutes. Check bread after an hour and cook extra if needed. When cooked, remove to cooling rack, let cool slightly, run a sharp knife around edges of pan and turn out bread. Cool completely before slicing. To store, wrap in plastic wrap and foil and either store in refrigerator or freeze. You can also make a glaze of powdered sugar and orange juice, whisk well and drizzle over cooled bread.
Honey Spiced Chicken Wings
2 lbs. chicken wings
1/2 cup ketchup
1/2 cup honey
2 Tbl. soy sauce
2 tsp. fresh lemon juice
1/4 tsp. red pepper flakes
Tabasco
1/2 tsp. hot chili sauce
salt and freshly ground black pepper
Rinse chicken in cold water and pat dry with paper towels. Place chicken into a large shallow dish. In a bowl, add ketchup, honey, soy, lemon juice, veg oil, salt, pepper, chili sauce, and Tabasco. Mix well to combine. Pour this mixture over chicken and refrigerate covered about 1 hour. Remove and place wings onto hot grill and cook until done. To serve; place wings onto a lettuce lined platter with some type of dipping sauce if desired and serve with hot crisp french fries.
"If you are afraid of butter, use cream!" - Julia Child (I love this quote)
1 3/4 cups all purpose flour
3/4 cup sugar
6 Tbl. unsweetened cocoa
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup semi-sweet chocolate chips (good quality)
1 cup dried cherries
1 tsp. almond extract
2 eggs, beaten
3/4 cup milk
1/3 cup melted butter
Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners. In a large bowl, add dry ingredients, stir in chocolate chips and cherries. In another bowl, whisk together eggs, extract, milk and butter. Pour wet ingredients into dry ingredients and stir to just combine and moisten. Spoon batter to about almost full in each muffin tin. Bake for about 20 to 25 minutes or until pick inserted into muffin comes out clean, do not overbake. Place onto cooling rack and cool.
Chicken Rumaki - I love rumaki especially made with chicken livers, but for those of you who don't these are made with chicken breasts
1 lb. boneless, skinless chicken breasts, cut into 2-inch pieces
12 slices thick cut bacon, sliced in half
6 scallions, cut into 1-inch pieces
1/3 cup teriyaki sauce
Lightly toasted sesame seeds
Teriyaki Sauce
1/2 cup fresh orange juice
2 tsp. dark toasted sesame oil
1/2 cup soy sauce
2 Tbl. honey
2 Tbl fresh ginger, minced
1 garlic clove, finely minced
2 Tbl. cornstarch
1/4 cup cold water
For sauce; in a small bowl add water and whisk in cornstarch. In a saucepan add remaining sauce ingredients and cook on medium high, stirring until heated through. Stir in cornstarch mixture and cook stirring until thickened.
Preheat oven to 400 degrees. Take a chicken piece, add a scallion piece to it and wrap bacon around it attaching with long toothpick. Continue making all the pieces. Place on a foil lined sheet pan and brush heavily with teriyaki sauce. Bake for about 20 minutes, basting halfway through again with sauce. Note; make sure your toothpicks have been soaked in cold water for about 10 minutes.
Creamy Pear and Butternut Squash Soup - easy, delicious and a really good holiday soup
2 lbs. butternut squash, peeled, seeded, cut into 1-inch cubes
1 large onion, chopped
1 leek, use only white and up to light green part, rinse well and slice
3 large Bosc pears, peeled, halted, cored and chopped
salt and freshly ground black pepper
4 tsp. yellow curry paste
1 cup apple cider (not apple cider vinegar)
3 cups cold water
1 cup heavy whipping cream
In a large Dutch oven, drizzle with olive oil and a little butter. Add onion/leek and saute, stirring until softened. Add squash and pears and season with salt and pepper. Cook on low and saute until squash softens, about 20 minutes. Add curry paste and cook for about 1 minute. Pour in apple cider, increase heat to medium and add the water. Cook this for about 30 minutes, stirring occasionally. Stir in the whipping cream and season with salt and pepper. Using a hand blender puree the soup, taste and readjust seasonings.
Mushroom Beef Stew - since we don't eat beef I use chicken or pork
2 lbs. beef, cut into 1-inch pieces
1/4 cup all purpose flour
salt and freshly ground black pepper
3 tsp. fresh thyme
1/4 cup tomato paste
1/4 cup dry red wine
1 cup beef stock (good quality)
2 garlic cloves, minced
1 lb. red skin potatoes, cut into chunks
2 cups mushrooms; such as cremini, oyster, shitake or any mushrooms you enjoy
2 cups baby carrots
Fresh parsley, garnish
On a plate add flour, 2 tsp. thyme, salt, pepper and mix well. Add some of the beef to the flour mixture and shake off excess, continue until all pieces are coated. In a large Dutch oven, add a good drizzle of oil and add beef pieces, do not overcrowd. Cook until nicely browned and remove to a plate and continue cooking beef, adding more olive oil as needed. Add wine and scrape up browned bits on bottom of pan cooking for about 1 minute, add tomato paste and stir around for about 1 minute. Add beef stock, 1 tsp. thyme and garlic, add back beef to pan, potatoes and carrots. Bring to a boil and then reduce heat to simmer. Cook for about 1 hour then add mushrooms, cooking for another 30 minutes. Taste and adjust seasonings. When ready to serve, add fresh parsley. Serve with tossed salad and French bread.
Vegetable Stir Fry - love stir fry, and this one is a favorite
1 (14 oz.) package extra firm tofu
4 cups green beans, trimmed and sliced in half
1 red bell pepper, seeded and sliced
1 shallot, thinly sliced
1 can water chestnuts, drained and sliced
2 tsp. fresh ginger, peeled and minced
3 garlic cloves, finely minced
2 Tbl. cornstarch
3 scallions, thinly sliced on diagonal including green part (divided)
3 Tbl. lightly toasted sesame seeds
1/4 cup cold water
Sauce
1/4 cup cold water
2 tsp. toasted sesame oil
1/4 cup soy sauce
1 1/2 Tbl. tomato paste
2 tsp. Chinkiang vinegar
2 tsp. sugar
1/2 tsp. red pepper flakes
1 tsp. cornstarch
For sauce; in a bowl mix sauce ingredients together, making sure cornstarch is incorporated well. Stir fry; for the tofu, cut into 1-inch cubes and lightly pat dry with paper towels. Place the tofu into a bowl and toss with 2 Tbl. cornstarch to coat. In a wok or large saute pan add 1 Tbl. of vegetable oil and heat to medium high. Add the tofu and let it cook for 2 minutes without stirring so it gets nicely browned and crispy on one side, then turn over and cook about 3 more minutes, transfer to a plate. Reduce heat slightly and add 1 Tbl. of oil to pan, add green beans, garlic, ginger, shallot, bell peppers and water chestnuts, cooking and stirring about 1 minute. Add 1/4 cup of water, cover and cook about 4 minutes. Remove lid and reduce water for a couple of minutes. Stir in sauce and cook until thickened about 1 minute. Gently stir in tofu and half of scallions and cook for about 1 minute. Place tofu, vegetable mixture onto serving platter, sprinkle with reserved scallions and sesame seeds. Serve with white or brown rice and Asian crispy spicy coleslaw.
Moist Savory Chicken Burgers
1 1/2 lbs. ground chicken
3 scallions, finely chopped including green part
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 garlic clove, finely minced
1/2 cup roasted red bell pepper, drained and chopped
1 Tbl. fresh lemon juice
1/2 tsp. paprika
salt and freshly ground black pepper
High quality burger buns
fresh mozzarella cheese slices
Accompaniments; thinly sliced red onion, ruby red tomato slices, lettuce, mayonnaise
In a bowl, add chicken, scallions, Parmesan cheese, parsley, garlic, roasted red peppers, lemon juice, paprika, salt and freshly ground black pepper. Mix well to combine and form into patties. Either heat up the grill and brush with oil, add burgers and cook until done flipping once or heat up saute pan and add burgers cooking until done. Brush buns with butter and place on grill to warm. Serve with potato salad and baked beans. Delicious!!
Italian Portobello Burgers - love these, Jerry, Brittany and I made these all the time when we were mostly vegetarians
4 to 6 portobello mushrooms
1 Tbl. olive oil
1 1/2 tsp. dried Italian seasoning
1 Tbl. fresh chopped rosemary
2 Tbl. balsamic vinegar
1 Tbl. soy sauce
4 to 6 pieces roasted red peppers
4 to 6 slices Provolone cheese
4 to 6 Ciabatta rolls
2 Tbl. Pesto (homemade is best)
1/2 cup mayonnaise
salt and freshly ground black pepper
Accompaniments; slices ruby red tomatoes, argula, red onion, avocado slices
Into a large shallow baking dish whisk vinegar, soy, oil, rosemary and Italian seasonings. Scrape gills from mushroom caps and add to baking dish tossing with sauce. Let these marinate in sauce at room temp. for about 20 minutes. Heat your grill and cook the mushrooms for about 8 minutes, turning once and basting frequently with marinade. Lightly butter buns and place on grill. Add sliced cheese to mushrooms to melt. Mix the pesto and mayonnaise together. On each bun, add some pesto mayonnaise. Top with grilled mushrooms with cheese. Add the accompaniments you like and enjoy! Serve with a glass of wine or a beer, crisp coleslaw, grilled corn on the cob, gooey macaroni and cheese, once again baked beans (love baked beans) Greek potato salad.
Greek Style Meatballs - you can make these into a sandwich (serving on thick, crusty rolls) or serve with rice, pasta or use as appetizer if you make smaller meatballs.
1 lb. ground beef or ground turkey (which is what I use)
1 lb. ground lamb or ground pork (I mix half and half)
1 cup bread crumbs
2 eggs, whisked
1 Tbl. fresh lemon juice
1/4 cup Kalamata olives, finely chopped
4 scallions, chopped including green part
1/4 cup fresh parsley, chopped
4 garlic cloves, finely minced
salt and freshly ground black pepper
Feta cheese, cut into about 1/2-inch cubes
1 tsp. dried oregano
1 tsp. Greek seasonings
Tomato Sauce
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 Tbl. olive oil
1/2 cup dry red wine
1/2 cup tomato sauce
1/2 tsp. cinnamon
1 tsp. dried oregano
For sauce; in a saucepan, add drizzle of olive oil and cook onion until softened, add garlic and cook another few minutes, do not brown. Stir in tomato sauce, wine, herbs and cinnamon cooking to heat through. For meatballs; preheat oven to 350 degrees. In a large bowl, add eggs, lemon juice, bread crumbs, olives, parsley, garlic, salt and pepper. Add in meats and mix until well combined. Shape meat into balls, and place an indentation in center, adding piece of cheese, form back into balls (make sure no cheese is showing through). Place meatballs onto a large baking sheet and bake uncovered for about 25 minutes. Remove meatballs from pan and place into a Dutch oven, pour sauce over the top and bake covered in oven for about 30 minutes.
Moist Pork Chops with Mango Salsa
6 boneless pork loin chops about 1-inch thick - if you like bone in chops use them
Marinade
1/3 cup olive oil
2 Tbl. steak seasoning
2 garlic cloves, finely minced
3 scallions, finely chopped including green part
Salsa
4 ears fresh corn, husked
2 mango's, peeled and chopped
1/2 large red bell pepper, seeded and chopped
3 Tbl. fresh lime juice
1 jalapeno, seeded and minced
3 scallions, sliced thinly on diagonal including green part
1 Tbl. vegetable oil
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
Marinade; in a shallow baking dish whisk oil, steak seasoning, garlic and scallions. Place chops into marinade and turn to coat. Cover and refrigerate overnight. Drain the chops and discard marinade. Onto your hot grill, that you have rubbed with some oil place chops and cook covered on medium heat for about 18 minutes, turning once. For salsa; brush corn with a little oil and place on grill to char on all sides. Remove and let cool until you can handle it. Remove corn from cobs and place into a bowl. Combine with other salsa ingredients and stir to combine. Taste and adjust seasonings. To serve; place chops on serving platter and add some salsa onto each chop. Serve remaining salsa on side. Serve chops with roasted red potatoes, a tossed salad and grilled asparagus.
Pesto Pasta with Chicken
1 roasted chicken, rough chopped (you can use a whole roasted chicken from grocery) make life easy
16 oz. penne pasta
2 cups broccoli florets
1/2 cup pesto (homemade is best, but use bottled if desired)
1/4 cup heavy whipping cream
1/4 cup dry white wine
1 red bell pepper, seeded and sliced
1/2 red onion, sliced
3 Tbl. lightly toasted pine nuts, garnish
6 asparagus spears, tough ends removed and sliced into 1-inch pieces
1/4 cup freshly grated Parmesan cheese, plus extra for garnish
salt and freshly ground black pepper
fresh parsley, rough chopped
In a pot of boiling salted water add pasta and cook until almost al dente, add broccoli and asparagus cook about 2 minutes. Drain well (saving about 1/4 cup of cooking water) and return pasta, asparagus and broccoli to pan drizzle with a little olive oil and toss. In a large saute pan, drizzle with some olive oil and add red peppers and onion, sauteing for a few minutes. Add wine, cooking until reduced by half, add pesto and whipping cream, stirring to combine. Add chicken and stir to warm, season with salt/pepper add Parmesan cheese, cooked pasta, broccoli and asparagus. If you find this mixture is too thick add a bit of the reserved cooking water, little at a time. To serve; pour mixture onto a large serving platter, sprinkle with parsley, pine nuts and little extra cheese. Serve with a garden vegetable tossed salad and Italian bread.
Soy Glazed Salmon - makes my mouth water just thinking of biting into this - love it
1 (2 lb.) fresh salmon fillet
1/2 cup red pepper or green jalapeno jelly (love this stuff and make my own)
1/4 cup soy sauce (low sodium)
1/4 cup rice wine vinegar
2 tsp. toasted sesame oil
4 scallions, sliced on diagonal including green part (reserving some for garnish)
1 Tbl. freshly grated ginger
2 garlic cloves, finely minced
dash of red pepper flakes
1/4 cup fresh cilantro, chopped
toasted sesame seeds (garnish if desired)
Rinse salmon in cold water and pat dry with paper towels. In a saucepan, add pepper jelly and melt on low heat. Add vinegar, soy, scallions, ginger, sesame oil, garlic and red pepper. Remove mixture from pan and cool slightly (reserve a little marinade). Place salmon into a shallow baking dish and pour on marinade over top of salmon; cover and refrigerate about 1 hour, turning fish occasionally. Heat your grill and brush with oil. Place salmon on some foil and place in center of grill. Cover and grill for about 10 to 15 minutes, don't overcook. While salmon is cooking continue basting with reserved marinade. To serve; remove salmon to red leaf lettuce lined serving platter and garnish with reserved scallions, toasted sesame seeds and cilantro. Serve with rice or couscous and Asian slaw.
"Learn how to cook, try new recipes, learn from your mistakes, be fearless and above all have fun!' - Julia Child , My Life in France (Great advice Ms. Julia Child)
4 cups roasted chicken, cut into pieces
1 (16 oz.) package of Sobo noodles or spaghetti
1 English cucumber, sliced in half lengthwise and sliced on diagonal (peel if desired, but I like peel on)
1 carrot, grated
12 oz. snap peas, strings removed and lightly blanched
1 bunch scallions, thinly sliced on diagonal including green part (do you think I love scallions?)
1 red bell pepper, seeded and thinly sliced
1 can water chestnuts, sliced
Dressing
3/4 cup creamy peanut butter
2 Tbl. chili garlic sauce
2 tsp. toasted sesame oil
1 tsp. brown sugar
3/4 cup coconut milk
1/2 cup fresh cilantro, chopped (part for garnish)
1/4 cup fresh lime juice
pinch of red pepper flakes
Note: sometimes I like to add some sliced mango too
Cook sobo noodles according to package directions, drain well. Or if using spaghetti add to pot of boiling salted water. Drain well and rinse with cold water, placed into a large bowl and drizzle with a small amount of sesame oil. toss. For dressing; in another bowl, whisk peanut butter, coconut milk, chili sauce, lime juice, sugar, pepper flakes, and sesame oil. Add most of the cilantro to the bowl with sauce, add chicken, cucumber, carrot, snap peas scallions, red bell pepper and water chestnuts and mix gently to combine. Add pasta to the bowl with chicken and once again toss gently to combine. Place mixture onto a serving platter (I also love serving platters, vs. bowls to serve on) and sprinkle with extra cilantro.
Blue Cheese Mashed Potatoes - love these and yes they are full of delicious calories. Depending on how many people you are serving you will most likely have leftovers. I like to make potato cakes, adding a little flour and 1 egg, mixing well and frying in a little olive oil.
3 lbs. Yukon Gold potatoes, peeled and cut in quarters
2 galric cloves, minced
1/2 cube butter
1/2 cup heavy whipping cream
3 oz. cream cheese, softened
2/3 cup blue cheese, coarsely crumbled (I like Maytag)
4 scallions, thinly sliced including green part
6 slices of thick cut bacon, sliced
salt and freshly ground black pepper
Fresh parsley, chopped for garnish
In a large pot of boiling salted water, add potatoes and cook until tender, drain well and add back to pot. Season with salt and pepper. In a saucepan, add butter and melt, add garlic and cook about 3 minutes to soften, add cream cheese and whipping cream and heat to warm. Pour this mixture into the potatoes and mash well. In a saute pan, add bacon and cook until crisp, drain and place onto paper towels to absorb excess fat. Add blue cheese to mashed potatoes and gently stir in, add scallions and bacon. Taste and adjust seasonings, place potatoes into serving bowl and garnish with parsley. Serve with grilled steak, pork chops, grilled chicken or fish. Add a salad and some wine for a wonderful meal.
"When the world wearies and society ceases to satisfy, there is always the garden." - Minnie Aumonier
Bountiful Wild Rice - you can use this to stuff chicken or roasted turkey, or serve as a side dish
1 cup wild rice
1 1/2 cups long grain white rice
1 1/2 cups chicken stock (good rich quality, as I've said before I love Kitchen Basics)
2 1/2 cups water
1 cup dried cherries
2 Tbl. port
3 Tbl. butter
4 stalks celery, sliced
1 can water chestnuts, drained and sliced
4 scallions, sliced including green part (oh no, here we go again with more scallions)
2 leeks, just use white up to light green part, rinse well in cold water
1/2 cup carrots, chopped
1/2 cup fresh parsley, chopped
1 Tbl. fresh thyme, leaves removed from stem
1 Tbl. fresh sage, chopped
salt and freshly ground black pepper
1/2 cup sliced almonds, lightly toasted
In a small bowl, add cherries and mix with port covered for about 20 minutes. In a large Dutch oven add water and stock. Bring to a boil and stir in wild rice, bring back to a boil; reduce heat and simmer covered for 30 minutes. Stir in white rice and return to boiling, reduce to simmer and cook about 25 minutes. Drain off any excess liquid and cool to room temperature. While rice is cooking into a large saute pan add drizzle of olive oil and 3 Tbl. butter. Saute celery, water chestnuts, leeks, scallions and carrots for about 8 minutes, then add parsley, thyme, salt and cook about 1 minute. Pour this into Dutch oven with rice and mix well. Taste and adjust seasonings.
Moist Yellow Cake with Buttercream Frosting
3 cups cake flour, sifted
1 cup butter, soft
2 cups sugar
3 eggs
1 Tbl. baking powder
1 1/4 cups milk
1 tsp. pure vanilla extract
2 tsp. zest, I always like a little orange, lemon or lime zest added too, but it's optional
Frosting
2 sticks butter, soft
4 cups powdered sugar, sifted
1/4 tsp. salt
1 Tbl. pure vanilla extract
4 Tbl. heavy whipping cream
Preheat oven to 350 degrees. For frosting; in a bowl of electric mixer add butter and cream. Add powdered sugar and mix on low to incorporate. Add extract, salt and 3 Tbl. of cream, beating about 3 minutes. If frosting is too stiff add more cream and beat. For cake; In bowl of electric mixer, cream butter and add sugar, beating well. Add eggs one at a time, beating after each addition. In a smaller bowl, add flour and baking powder, mixing together and add this to the creamed mixture alternating with milk and ending with flour. Mix well. Stir in vanilla. Pour batter into 2 greased and floured 9-inch cake pans. Bake for about 25 minutes or until pick inserted in center of cake comes out clean. Remove to cooling rack and cool 10 minutes. Remove cakes from pan and cool completely before frosting. When frosting, you can also add some fresh sliced strawberries in center of cake on top of frosting. Then frost entire cake garnish with whole berries with stems on top of cake.
"In today's world, when many of yesterday's fashionable habits are today's misdemeanors, we should rejoice that a chocolate dessert can bring so much innocent pleasure." - Marcel Desaulniers
Old Fashioned Rich Chocolate Cake - mmmmm - just like mom used to bake
2 cups all purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups sugar
4 oz. unsweetened chocolate
2 cups water
6 Tbl. butter
1 tsp. pure vanilla extract
2 eggs, whisked
Frosting
1 1/3 cups heavy whipping cream
1 1/2 cups sugar
6 oz. unsweetened chocolate
1 stick butter
2 tsp. pure vanilla extract
1/4 tsp. salt
For frosting; In a saucepan, bring the cream and sugar to a boil over high heat. Reduce heat to simmer and stirring constantly cook about 6 minutes. Pour into a bowl and add chocolate, butter, vanilla and salt. Let stand, stirring occasionally until chocolate and butter are melted. Set the bowl into a large bowl of ice water. Using a hand held mixer beat frosting on medium until thick and glossy, about 5 minutes. Frost cake. For cake; Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans Line bottoms with parchment or wax paper. In a bowl, sift flour, baking powder, baking soda and salt.
In a saucepan, combine sugar and 2 cups of water. Bring to a boil over high and stir until sugar dissolves, then pour into a large bowl. Add the chocolate and butter and let sit stirring occasionally until melted and slightly cooled. Stir in vanilla. Beat the eggs into the chocolate mixture on medium and add dry ingredients beating until batter is smooth. Divide batter among pans and bake about 25 minutes or until cake tester comes out clean. Remove to cooling racks and cool in pans about 20 minutes before inverting to turn out. Place bottom of cake onto cake plate and frost center, top with top layer of cake and frost entire cake.
Bon Appetit
When Christ becomes our focus, contentment replaces anxiety.
"Seek first the kingdom of God and His righteousness..." - Matthew 6:33
"He who pursues righteousness and loyalty finds life, righteousness, and honor." - Proverbs 21:21
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