Archive for the ‘Product Ideas’ Category

10 Great Kitchen Gadgets

Thursday, August 9th, 2012

Kitchen gadgets are the best; some of us are absolutely addicted to collecting them. I remember I had a lemon zester that I loved, until someone bought me a microplane! Now my zester sits unused in a drawer. Microplanes will be my first item then, of Kitchen gadgets you just can’t do without!

1. Microplane: These come in all sizes and prices. I find a mid-priced one is fine, no need to go with the Williams-Sonoma $25 model, one for $12.95 will work just as well. These little items are SHARP!! Be warned, and don’t shred your fingers. They can be used for grating ginger, nutmeg, nuts, coconuts, hard cheeses like Parmigiano, fruits, vegetables, cheddar, chocolate and more!  Woodworkers will recognize these tools as fine wood rasps. There are several sizes for several jobs. Another tool that stays in the drawer in our kitchen is the cheese grater, as my larger microplane also shreds cheddar 5 times faster.  Did I measure that? no, it’s just a guesstimate. But it’s fast!


2. Silicone Food trussers – If you’ve ever trussed a roast, you know that it takes a Boy Scout to get all the knots tight enough. Problem solved!! These little silicone zap-straps tighten up that roast in a jiffy and are Heat-resistant to 675°F. Of course they’re reusable and dishwasher safe.

3. Measuring Flour Sifter – For the baker in all of us. Baking uses a lot of dishes, and sifting into a bowl, then remeasuring is a big pain in the butt. This clever device measures the flour as you sift! It measures up to 3 cups, and stops getting flour all over the counter in the process. The bottom is removable, in case you want to get flour all over the counter, say to roll out a pie crust or knead some bread.

 

4. Actifry -  I have to admit I’ve never used this, but it gets good reviews, and for a person like me who is always trying to watch my weight, the idea of  really low-fat French Fries gets my appetite going. Here’s their blurb: “The T-fal ActiFry is a low fat cooker that enables you to cook tasty dishes while reducing the amount of fat you are having. The ActiFry is engineered to minimize the use of oil while cooking. This revolutionary appliance allows you to enjoy great tasting a wide array of dishes but at the same time stay healthy and feel good about what you are eating.” Now, at $211, that’s a pretty expensive kitchen device, but it’s on my wishlist.

5. Kebo – This will just make you the coolest party-giver on the block. This one-handed bottle opener is one of those conversation-starters with no real practical use. You place the Kebo on the bottle-cap(pry-off only, not twist off), and give it a squeeze. How cool is that?

6. Sassafras mini-Ice Cream maker  -This is great for a couple or someone living alone who loves homemade ice cream. It makes  2 flavors at once, and only a couple of cups of each. You don’t need salt, and you don’t have to hand crank the maker for hours. Just add ingredients, turn it on and put it in the freezer. Two AA batteries do the rest.

7. Gravy Separator – Take any fatty liquid like the leavings from your roast or turkey, and pour it into this measuring-cup looking device. Leave it for 10-20 minutes, and the grease will float to the top. Because the pouring spout is at the bottom, you can carefully pour out the liquid, leaving the fat behind.

8. Silicone Steamer Basket – those metal steamers will scratch up the bottom of your expensive pots. I use this silicone version, and I love it.

9. Salad Spinner – So simple, but completely indispensable. It gently dries off anything leafy, so your dressings and sauces can stick to the leaves.

10.  The Potato Ricer – If you want easy, fast and completely lump-free mashed potatoes, the potato ricer is for you. In my experience though, the style on the left, below, is harder to use. The one on the right gives you a bit more leverage and requires less pressure.

Melody, MagicKitchen.com blogger

 

Discover yesterday’s food today

Monday, June 18th, 2012

Guest blog by Dain Turner

Did you know your refrigerator leftovers could be used for more than growing mold? Unless you’re in the penicillin business, a lot of what you have could be going to waste.

With the rising cost of food (up almost 800% from a year ago), being frugal doesn’t mean sacrificing on flavor. There are many ways to use leftovers to prepare tasty meals your entire family can enjoy.

Try this one:

Seared Salmon

Seared Salmon Salad
Makes 2-4 servings

2 servings of MagicKitchen.com Seared Salmon Fillet (or your own leftover fillet)
1 Bag of baby spinach
1 Large Yellow Bell Pepper, Sliced
1 cup Cucumber, Sliced
1 Avocado, diced
Vinaigrette/Italian Dressing or your favorite salad dressing

Prepare the seared salmon filets according to the instructions on the package.

Toss all remaining ingredients together and serve with 2-4 portions of the salmon.

See how easy it is?

Apparently you can curry anything.  Try this:

Buttered Carrots

Curried Carrot Soup       
Makes 4-6 servings

2 servings of MagicKitchen.com Buttered Carrots (or your own leftover carrots)
2 Tbsp. Olive Oil
1 Small Onion, Diced
½ cup Celery, Diced
Salt and Pepper to taste
1Tbsp Curry Powder
4 cups Vegetable or chicken stock (low-sodium optional), hot
¼ cup-1/3 cup Half and Half (optional)

Cook the Buttered Carrots according to the instructions on the package and let them cool. In a 2-quart saucepot cook the celery and onion over medium high heat with the olive oil. Chop the carrots roughly and add them to the celery and onion.

Season with salt and pepper to taste and add the curry powder. Mix to combine. Add 2 cups of the stock and bring to a simmer.  Transfer to a blender or use an immersion blender to puree, adding up to four cups of hot stock. Blend in half and half if desired.

Find more recipes on MagicKitchen.com! Recipe above by Mariel Balderas

Menu for a Perfect Date

Friday, May 11th, 2012

Beef Pot Roast

Whether this is your first date and you are just now getting to know each other, it’s your anniversary and you and your significant other are celebrating your long lasting love together, taking the time to plan a romantic meal, and pulling out all the stops, can create the ultimate ambience. You can make it easy on yourself by buying already prepared meals from MagicKitchen.com. If you serve delicious dishes like Beef Pot Roast followed by an incredible dessert like Chocolate Ganache Cake; how could you not have the beginnings of the perfect date?

Planning the menu for a perfect date doesn’t need to be about serving the most expensive wines and putting together complicated entrees, A romantic evening with your partner is all about showing them how much you care about them and since the beginning of time food has been a great way to set the mood. Arranging an intimate evening at home, away from the unwanted distractions of a busy restaurant lets you focus on yourselves as a couple. The most important thing to remember is to have fun and get to know each other over the carefully thought out menu you’ve planned for your perfect date.

The meal is the most important part of “The Perfect” date and you’ll want to plan a main course that is light enough to leave room for a delicious dessert, also keeping in mind your date’s likes and dislikes. You can’t lose if you make a hearty, flavorful Beef Pot Roast with gravy and maybe some fresh green beans and new potatoes as side dishes. Follow this wonderful meal with a rich and creamy, melt in your mouth Tiramisu and your irresistible treat is sure to get the reaction you’re looking for.

Chicken Parmigiana

Another great choice that should be considered as the mainstay on a menu for the perfect date is Beef Stroganoff with pasta, everybody’s favorite comfort food. If you and your date are more partial to chicken, luscious, rich Chicken Marsala is fantastic choice, covered with savory mushrooms and delightful wine sauce. Another favorite is Chicken Parmigiana, cooked to perfection, bathed in delectable tomato sauce, covered with Mozzarella and Parmesan cheese.

If you or your loved ones enjoy dessert, and who doesn’t, then you’ll want to try the Chocolate Lovers bundle, a wonderful collection of rich delicious chocolate desserts. For something different try the “Bada-Bing” cherry bread pudding which not only delivers a delightful taste, you’ll have fun with the name; a cute conversation piece. When it comes to desserts, cakes are always a great choice and can range from traditional carrot cake to a moist and delicious chocolate cake, to an assortment gourmet cupcakes. Perhaps you want something more along the lines of double fudge brownie or Dutch apple pie (topped off with ice cream maybe?); yum!

The best way to put together your menu for a perfect date is to make it a surprise and keep it simple. Over complicating things will just stress you out and make you feel anxious. This is supposed to be fun and exciting and by planning your menu with the choices mentioned above you can relax, enjoy a glass of wine and your date will appreciate all your efforts in putting together the perfect date.

Cheryl, MagicKitchen.com blogger

Meals for Singles

Wednesday, March 2nd, 2011

Some life situations point out how handy it is for people to have access to good, healthy meals for singles.

So many situations call for them:

  • One person of a couple is called away on an emergency, and the other isn’t handy in the kitchen
  • you live alone and get tired of cooking for one
  • you’re on a business trip by yourself and get tired of restaurants
  • you’re a senior living alone
  • you lead a hectic life and don’t want to eat fast food anymore
  • you’re a student!

Since we don’t have dabawallahs (see video) you’ll have to do the next best thing and order singles meals from MagicKitchen.com!

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Have a Food Station Party -8 food station ideas

Monday, February 21st, 2011

food station partyThey’re relegated to weddings, but a food station party would be a blast! Invite 20 people who don’t really know each other. If you don’t have a large, open space, don’t even worry about it. Have two stations in the kitchen, two in the dining room, two in the kitchen. Throw a tablecloth over your bed and dresser and have one in the bedroom!

Seems like a lot of work, doesn’t it? But you don’t want to cater. That’s exactly where we come in. Here are 8 ideas for food stations using MagicKitchen.com food and your own unique serving dishes and decorating skills. A great thing to buy are those little dixie-size cups they use in the Costco stores. Or go to a dollar store and buy a bunch of small inexpensive dishes. Get some of your best friends to man the food stations.

  1. Seafood station: Slices of Bad Boy Shrimp Burrito, bites of Scallops Sancerre or  Pan Seared Tiger Prawns, Crab Cakes and little cups of  Baby Clams With Linguini Marinara.
  2. Vegetarian station: Slices of warm Fire-Roasted Vegetables en Croûte Potato & Cheese Pierogies, cups of hearty Vegetable Stew, Eggplant Parmigiana
    and slices of Gourmet Artisan Flatbread with Kalamata Olives will ensure everyone will visit this station.
  3. Soup Station: Hot cups of soup will be extremely popular, and people can pick from Broccoli, Mushroom & Zucchini Soup, Chicken Rice Soup , Seafood Medley , Vegetable Barley Beef Soup, or Many Bean Soup.
  4. Pasta Station: Lots of hot gourmet pastas. Yum. Cheese Tortellini with Mediterranean Sauce, Portabella/Shiitake Mushroom Ravioli, Shrimp Fettucini Alfredo, Spinach Mushroom Lasagna With Light Pesto Sauce, or Vegetable Lasagna.
  5. Carving station: Serve our Beef Short Rib Roast or Roasted Turkey Breast and carve off tender slices.
  6. Meat Station: Beef With Bordelaise Sauce, Osso Buco , BBQ Baby Back Ribs and have a couple of potato dishes to round it out.
  7. Stuffed Foods Station: Foods in puff pastry, so delicate and flavorful! Filet of Beef En Croûte Wellington , Chicken Breast Da Vinci , Chicken Wellington, Turkey Breast En Croute . Add some chicken stuffed with delights: Chicken Breast Montrachet , Apple Almond Stuffed Chicken Leg.
  8. Dessert Station… you didn’t think I’d forget this, did you? Chocolate Cake, Double Fudge Brownie , Dutch Apple Pie , Gourmet Cupcakes, Madeleines Dipped in Chocolate, Creamy Panna Cotta, Ricotta Cheesecake, Handmade Rugulach Pastries, Tiramisu . Oh my.

If you have this party… make room for me, will you?

Melody, MagicKitchen.com blogger

How to Make a Perfect Greek Turkey Salad

Friday, February 18th, 2011

Two methods as usual, on menu and off menu. This is a scrumptious salad that you can stuff into a pita. I even supply a video by The Frugal Chef on making your own pita, for those ambitious enough.

1. on menu:

Roasted Turkey Breast – weigh out six ounces and dice into one-inch chunks

2. Off menu- take a boneless, skinless turkey breast and cook it your favorite way. Weigh out six ounces and dice into one-inch chunks

Continued:

tomatoes – 2, diced into 1/2 inch cubes
Cucumber – 1, seeded, peeled and diced into 1/2 inch cubes
sweet onion like vidalia – 1/4 of  an onion, diced fine.
sweet bell pepper, your choice of color – 1/2 the pepper, diced into 1/2 inch cubes
feta cheese – 4 ounces, cubed or crumbled
Pita halves if desired.

Toss the ingredients together in a large bowl. Add dressing (recipe below) and serve immediately, stuffed into pita halves if you like.

Greek Vinaigrette

Ingredients

* 3 tablespoons and 1/2 teaspoon olive oil
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/2 teaspoon pepper
* 1/2 teaspoon salt
* 1/2 teaspoon onion powder
* 1/2 teaspoon Dijon-style mustard
* 1/4 cup and 1 teaspoon red wine vinegar

In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended.

If you want to be really ambitious, make your own pita bread!

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Enjoy!

Melody, MagicKitchen.com blogger

Creating Gourmet Soups

Monday, January 17th, 2011

Today, I’m going to give you a few soup recipes, both on and off the MagicKitchen.com menu. Here we go!

  1. Delivered Soups: They don’t get easier than MagicKitchen.com soups. Prepared by chefs and delivered to your door.
  2. seafood medley vegetable beef soup
  3. Au Gratin Soup- This is great, gooey with melted cheese.
    Soup au Gratin

    Ingredients

    1 large onion, chopped
    2 cloves garlic, minced
    1 tbsp (15 mL) butter
    1 large potato, peeled and diced
    5 cups  broth of your choice: tomato juice or vegetable, chicken or beef broth
    4 cups vegetables of your choice: sliced carrots, zucchini and celery or chopped broccoli, cauliflower and leeks or sliced mushrooms
    1 can (19 oz) drained lentils
    herbs of your choice: marjoram, thyme, ground cumin or bay leaf
    1 baguette loaf
    1/2 lb. sliced Provolone  or mozarella cheese, shredded

    Preparation:

    In a large pot, cook chopped onion and garlic in a little melted butter until soft. Add potato, broth, vegetables and herbs to taste. Simmer, uncovered, 10 minutes.

    Process half of the mixture in blender until smooth. Stir and pour back into pot.

    Ladle soup into ovenproof bowls, top with toasted slices of baguette bread and Provolone or mozarella.

    Broil until the cheese is melted.

  4. Roast Beef Soup -With this recipe you can use leftover MagicKitchen.com Short rib roast or Prime Rib roast. I got this from a great blog I follow: http://kalynskitchen.blogspot.com
    Leftover Roast Beef Italian Stew
    (Makes about 2-3 servings, recipe can easily be doubled. Recipe created by Kalyn with inspiration from a magazine at Rand’s but she can’t remember what it was.)1/2 onion chopped
    1/2 green pepper chopped (or more)
    1 T olive oil
    8-10 oz. leftover roast beef or steak (about 1 1/2 cups diced beef cubes)
    2 cups beef stock (or 1 can beef broth plus a little water)
    1 cup slow roasted tomatoes (or 1 can diced tomatoes)
    1/2 T dried oregano
    1/2 T dried basil
    1 cup mushrooms, cut in large chunks
    1-3 T chopped fresh basil (or frozen chopped basil.)

    Cut onion and green pepper into 3/4inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces. In heavy dutch oven type pot, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more. Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally. Taste for seasoning, add salt and pepper if desired. Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more. Serve hot.

Hope you enjoy these soups!

Melody, MagicKitchen.com blogger

8 Healthy Lunch Ideas on a Budget

Wednesday, January 5th, 2011

Ok, it’s the New Year, resolutions are in place and we’re ready to start 2011 right. But how do we keep that commitment to weight loss when we have to go to work, and fast food restaurants are so handy, quick and inexpensive?

Here are eight ideas for quick, healthy lunches that won’t blow your budget.

  1. Pastas are easy – Our Baby Clam Marinara is a healthy meal delivered to your door.  Just 18% fat, but it’s a hearty 10-oz serving of tasty pasta. I’m adding a second pasta to this first recommendation. Our Portabella/Shiitake Mushroom Ravioli is also a low-fat meal at 26% fat. These are both tasty pastas that will keep you going all afternoon. Or bring your own!

    Portabella Shiitake Ravioli

    Portabella Shiitake Ravioli

  2. Leftovers are great! – Make last night’s healthy dinner a little bigger, and bring leftovers for lunch. For instance, I like to roast a whole chicken with garlic, herbs and  potatoes, carrots, and any other root vegetables in season. Pop a serving  into one container and reheat in a microwave.
  3. Salad Additions – I love grilling chicken breasts and then slicing leftovers to throw into a salad for the next day. Chop your favorite veggies, then bag the chicken slices, some diced low fat cheese and bring along a bottle of no-fat ranch dressing.
  4. Cook Big! – Over the weekend, cook up a big pot of stew or soup, and freeze it in individual portions for the week. Do two the first weekend so you can swap them out over the week. Then you’ll have extras and will always have a selection.
  5. Baked Potato – Here’s a versatile and satisfying lunch. Bake a potato in the microwave, and bring in some lowfat toppings. Good choices are steamed broccoli, a small portion of low-or-non fat sour cream, salsa, low fat cottage cheese,  low fat flavored cream cheese (how about a smoked-salmon flavored one?) and lowfat cheddar.
  6. Go Gourmet! – If you don’t need to lose weight, but want to eat gourmet frozen meals, you could try our One Serving Meals Bundle #1 or One Serving Meals Bundle #2.  The main courses are individually packaged but sold in pairs, so you can eat one of the pair and leave the other in the freezer. We also have single-serving side dishes to go along with the mains. Desserts optional!
  7. Pita Pocket – Stuff half a pita pocket with anything good– beans, lettuce, cabbage, radishes celery, cucumber, chicken, avocado, coleslaw, chopped nuts, feta.
  8. Lettuce Wraps - Bring in anything that you would normally have in a sandwich- tuna or egg salad, lunch meats, leftover chicken, curried food, sliced bratwurst. Wrap it in some nice fresh lettuce leaves with your favorite condiment.

There you go, eat healthy!

Melody, MagicKitchen.com blogger

The Perfect New Year’s Day Menu

Monday, December 27th, 2010

New Year’s Day. You’re maybe a little hung over. You had a great time the night before. This is one of the most relaxing days of the year, all the holiday hoopla is over and your New Year’s resolutions haven’t kicked in yet. here’s a fun video about creating a New Year’s Day Brunch.

I’m going to suggest a full day’s menu,  both on and off the MagicKitchen.com menu. The MagicKitchen.com meals are  frozen dinners delivered to your door. The gourmet frozen meals are easy to put together, delicious and will put a great spin on this last day of the 2010 holidays.

Breakfast, MagicKitchen.com version:
Open a container of your favorite yogurt. I really love Greek yogurt, it’s so rich and thick. Put it into bowls and drizzle with liquid honey. Sprinkle with MagicKitchen.com Gourmet Granola. This granola tastes like love and brown sugar and nuts.

Breakfast, Off the Menu version:

Breakfast Burrito Recipe:
Ingredients:

  • 8 eggs
  • 1/4 c. sour cream
  • 4 tortillas
  • 1/2 c. shredded cheddar cheese
  • 4 oz. leftover ham, turkey or lunchmeat, diced
  • 1 chopped tomato
  • 1 chopped green onion
  • 2 T. chopped fresh cilantro, if desired
  • 1/2 T. cumin
  • 1/2 T. chile powder
  • salt and pepper to taste

Directions:

1. Whisk the eggs and sour cream together with salt and pepper.

2. Spray a fry pan with non-stick coating and add egg mixture. Cook eggs over medium-low heat, stirring continuously until eggs are done. Stir in grated cheese and pre-cooked ham or turkey, and cumin & chile powder. Remove from heat and set eggs aside in a bowl.

3. Wipe out the frying pan. Spray again with non-stick coating. Add each tortilla wrap, one at a time and cook over medium heat, about 3 minutes each side. Remove from heat and keep warm.

4. In the center of each tortilla, place about 1/3 c. of the egg mixture, sprinkle chopped tomatoes, onions and cilantro over the top. Fold the bottom of the tortilla up about one third of the way, then fold in the sides, then roll up. Wait a few minutes for them to set. Cut the tortillas in two.

5. Serve with fresh tomato salsa, sour cream, or hot sauce.
Serves 8

Lunch, MagicKitchen.com version:

Our light, fresh and really delicious Portabella/Shiitake Mushroom Ravioli.

Portabella Mushroom Ravioli

Portabella/Shittake Mushroom Ravioli

Lunch, Off the Menu version:

Fresh tomato and Basil Pasta
Ingredients

  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 pound rotini pasta
  • 2 boxes grape or cherry tomatoes
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 1/2 cups torn fresh basil leaves, loosely packed
  • 1/2 cup freshly grated Parmesan (optional)

Directions

  1. Cook the pasta according to the package directions. Drain and keep warm in a serving bowl.
  2. Heat the oil in a large skillet over medium-high heat. Add the garlic and stir until fragrant. Add the tomatoes and stir just until they burst.
  3. Spoon the tomato mixture over the pasta; add pasta,sprinkle with the Parmesan, and toss gently. Serve Immediately.

Serves 4-6.

Supper, MagicKitchen.com version:

Time for one last blast of wonderful food before real life begins again. Scallops Sancerre, Rice pilaf, Corn Medley and Family-size Chocolate cake.

Scallops Sancerre

Scallops Sancerre - puff pastry cup not included

Supper, Off-the Menu version:

Make it easy on yourself with an easy to prepare soup and a fresh baguette from the bakery. While you’re at the bakery, pick up your favorite dessert.
Here’s a Navy Bean Soup that can be simmering all day long.

Ingredients:

  • 1 pound dried navy beans
  • 2 quarts boiling water
  • 2 ham hocks or a ham bone
  • 1/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1 to 2 cups chopped ham
  • salt and pepper to taste

Directions:

  1. Wash beans; put in a pot and boil hard for one minute. Turn off heat and let sit for one hour. Drain.
  2. Add beans to large pot along with ham bome or hocks. Add water to generously cover.
  3. Simmer ham bone or hocks with the beans until beans are tender. Remove bones. Add chopped onions and celery. Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30 minutes longer.

Serves 12 or more.

Happy New Year!

Melody, MagicKitchen.com blogger

Meal Accompaniments – Part One of Two

Wednesday, December 15th, 2010

We get a lot of customers wondering what accompaniments would go best with certain main courses. Here’s a guide to accompaniments both on and off the menu.

Our Lamb Shank with Rosemary & Mint Sauce is a tender piece of delicious lamb on the bone. We recommend our scalloped potatoes and broccoli, peas and corn, with a light panna cotta for dessert.

Off the menu, mashed potatoes and your favorite steamed vegetables. For wine, a nice Merlot would go nicely.

Our Fire-Roasted Vegetables en Croûte are a unique little package. The veggies inside are a truly delicious blend with a Mediterraean bent. I would select the creamy Lemon Risotto to accompany it.

Off the menu, a green salad with a light vinaigrette would work, and a Chardonnay wine.

The Almond-Crusted Salmon is a favorite of many, including me. I love it with our Buttered Carrots and Fresh Cut Corn Medley – just fresh, fresh tastes and textures.

Off the menu, a creamy cucumber salad! Cucumber is a wonderful foil for salmon, they taste great together. Pan-roasted potatoes would also go well, with a light Beaujolais or Pinot Noir.

As it happens, I’m having this tonight! Magic Mashed Potatoes sop the delicious gravy, and French Green Beans with Mushrooms and Cream Sauce are a wonderful side.

Off the menu, make your own favorite mashed potatoes and steamed veggie. I’m having cookies for dessert myself. A Shiraz or Cabernet Sauvignon are good wine choices.

Our new Seafood Medley Soup stands well on its own with just a crusty bread, but you can also incorporate our Verdura Flatbread nicely into this meal.

Off the menu, bake your favorite biscuits or heat up some bakery buns.

Keep your eyes here for part two, and let me know if you have any particular dishes you’d like to appear.

Melody, MagicKitchen.com blogger