Bibb, Arugula & Butternut Squash Salad

Bibb, Arugula & Butternut Squash Salad

I’m usually known as the queen of entertaining. (Mind you, that is not a self dubbed title but one others have bestowed upon me.) That said, I’ve been out of practice. The pandemic, and other life situations (all good ones) have thrown a monkey wrench into our usual hosting schedule. And so, coming up with new recipes has been put on the back burner. However, a couple weekends ago we took the leap and hosted our friends/family for a small backyard lunch.

JuanCarlos had his mind set on making a paella ‘a la parilla’, which means on the grill, thus forcing us to be outside. We lucked out in the middle of NY October with glorious, sunny, warm weather. JuanCarlos has been making paellas for years but continues to research and study master paella makers in order to perfect his. Each one gets better and better. He loves making outdoor fires, and then hanging out with good friends to enjoy a glass of wine or two while he cooks.

With paella in the driver’s seat, the appetizers were riding shotgun and followed along in Spanish Tapas style. I made Stuffed Piquillo Peppers, Boquerones Skewers, Charcuterie/Cheese Board, Radishes with Salted Butter

But when it came to the salad, I veered off the Iberian road, and glad I did. It’s Fall and I felt like leaning into that season using roasted butternut squash. I make roasted spiced butternut squash slabs as side dish for my customers and decided to use similar spices but cut the squash into cubes and added a touch of maple syrup. In composing the salad in my head, I thought about all the other Fall inspired accompaniments that would not only pair well with the squash but would also provide a visual wow. So, a pop of dark red from dried cranberries, a toasty brown from pecans, a lovely green from pepitas, and slivers of red onion would all do the trick nicely. These don’t just deliver on the visual impact, each one also provides a different textual element that is key to making a salad, or any dish, interesting on the palate. Arugula was still fresh at the farmer’s market so I grabbed that for a hint of peppery punch that would counter balance the sweetness. For the dressing I borrowed the idea of using dates from another recipe, but of course changed it up a bit.

Can I just say how much I love this salad. It’s crisp. It’s earthy. It’s sweet. It’s peppery. It’s damn good, and I’m damn glad I made a ton so I could have leftovers for the next day.

I’m posting this now because I think it would make a wonderful salad for Thanksgiving. It hits all the marks and is the perfect counterpoint to the heaviness of a traditional Thanksgiving meal. Please give it try either as a green salad or swap out the lettuce with quinoa as the base. It could also work with pearl couscous as well.

Ingredients

2 Bibb/Boston lettuce
1 Arugula, bunch
1 medium Butternut Squash, approx 4 c cubed
1 c Dried Cranberries
1 c Pecans, toasted
1 c Pepitas, toasted
1/2 c Red Onion, thinly sliced
1/8 t Cayenne
1/8 t Cumin
1/8 t Cinnamon
2 T Maple Syrup
2 T oil

Dressing
4-5 Dates
3 T Red Wine Vinegar
1/2 c Extra Virgin Olive Oil
2 t Honey (optional)
1 Garlic clove, crushed
lemon zest
1 T lemon juice
3 T water
salt, pepper to taste

Date Dressing Setup: Dates, lemon, garlic, red wine vinegar, olive oil, salt, pepper

Instructions

1. Peel and cube the butternut squash. Place on a roasting pan and season with oil, salt, pepper, cayenne, cumin and cinnamon.

2. Roast at 425 degrees until golden on one side. Then flip them and add the maple syrup and roast until golden on the other side. Remove from oven and let cool.

Roast until squash is tender and edges are browned.

3. Meanwhile, wash the Bibb lettuce and Arugula and dry them well.

4. Roast the pecans and pepitas slightly to enhance their nutty flavors. This can be done in 300 degree oven or on the stove. Just make sure to keep an eye on them as they can burn quickly.

5. Make the dressing by first rough chopping the dates, crushing the garlic and adding to a mini food processor along with lemon zest, salt and pepper. Blend until the dates are a small crumb.

6. Then add vinegar, oil, and lemon juice and blend until emulsified. Then drizzle in a bit of honey and blend again. Add water to thin out.

Place chopped dates, crushed garlic, lemon zest, salt and pepper into a mini food processor.

Blend until dates are small crumbs.

Once you add the oil and vinegar the dates will break down even more to create a creamy consistency.

7. Assemble the salad by placing the lettuces on a big platter and then sprinkle the sliced red onions, butternut squash, pecans, dried cranberries and pepitas all over the top of the lettuces.

I sometimes hold off on dressing an entire platter of salad in case there are leftovers I don’t want the remaining salad to get soggy. So, I let the guests add the amount of dressing they want to their plate. Do what feels right or works for you. But always serve it up with love.

Bibb, arugula salad with roasted butternut squash, dried cranberries, pecans, pepitas & date dressing

Serving it up with dressing on the side, and with plenty of love

I loved it so much that I expanded the idea to use it with quinoa for a customer side dish. Which by the way was such a hit, they texted me to say it was another winner. I just love getting those texts messages.

Quinoa with all the same ingredients as the salad… minus the lettuce.

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Entertaining - How I Miss It | Make Ahead Appetizers

Our Miami crew. How we love sharing time with them.

This has been a difficult year. And it’s certainly not over. Although statistics are improving, we are still grappling with the pandemic and its multitude of ripple effects on our lives. From the obvious life and death fears to struggling to stay employed to figuring out how to juggle Zoom calls with toddlers, it has been challenging. (Newsflash: I don’t have toddlers but can only imagine.)

There are so many issues relating to how our lives have been affected, but the one that seems to really hit most people at their emotional core is the isolation. The inability to freely move about and spend time with the ones we love. I know this has rocked me at my center. I miss hugging people. For those you know me, to say that I am a touchy, feely person is an understatement. Hey, not in a groping way, in a caring way. ( Alright, maybe I do want to see how big your biceps are.) It’s a known fact that human touch has healing qualities. Which highlights how counterintuitive it is to try to heal people through a pandemic without that essential restorative, mentally medicinal element. Ironic and heartbreaking, really. But I digress, or should I say wandered off the road a bit.

I miss people. I miss my family and friends, (or as we like to call them, framily) and the joy of sharing a meal and good time with them. JuanCarlos has joked about how much free time we now have during the weekends, since in his mind we used to spend every one of them hosting parties. Not true, and an over exaggeration . But true, entertaining is in my DNA. From as early as junior high and high school I can remember wanting to invite my friends over for a meal or to play games and enjoy snacks. I preferred it over going to a stale beer smelling bar, filled with billows of smoke, raucous noise and tons of other people with whom I didn’t care to share my time. What a nerd. That that nerd would grow up to enjoy entertaining as a later career shouldn’t come as such a surprise. But here we are, without the ability to do just that. Yet, as we learned from last post, I still found a way.

In all honesty, I’ve been struggling about which posts to launch since so many of them feature groups sharing food. To post them feels either disingenuous or taunting. I don’t want to be either. But as I rummaged through photos, rather than feeling sad and longing, I instead felt hope and anticipation. So, I’m posting this to put out the positive energy that this kind of gathering can resume soon. With that wish at hand, it seemed appropriate to provide some options for make ahead appetizer ideas for your future event. And so, lifting myself up by my house slippers, I’m sharing a moment when we gathered for a few nibbles with our dear friends in our Miami apartment. These handful of simple appetizers might be the perfect strategy to ease our way back into entertaining after a long reprieve.

Sometimes the best way to enjoy one another’s company is to make the food portion as easy and carefree as possible. Serving appetizers that can be enjoyed cold or room temperature allows the host(s) to remain with the party and not in the kitchen. Pre-made and/or ready to assembly right before guests arrive is the ideal way to have everything finished, and allow the fun and conversation from being interrupted. You know I love putting out a big spread. Whether it be a multi-course meal or tapas style, I’m known for my abundance. But there is a beauty to simplicity.
And that was the focus of this gathering several years back.

Skewers make it easy to grab and go.

And don’t forget the drink. It’s also important to have a partner that does their part in hosting. JuanCarlos is always at the ready serving up beverages. P.S. also one of my favorite shirts. It’s a party wrapped around a party!

Just because these were nibbles didn’t mean that it wasn’t substantial. On the contrary, it was filling and satisfying. Every one of these dishes were made ahead of time.

Cucumbers provide the cool and refreshing, grape tomatoes the sweet and the sardines bring the salt. An all in one bite.

Sardine Lettuce Wrap Skewers

Food that you can pick up and eat are perfect appetizers. Wraps fit that bill, so do skewers And this appetizer combines both.

Using a good quality Spanish sardine and some fresh, crisp veggies made this no cook appetizer fast to prepare and easy to enjoy. Spain is famous for its high quality conservas; fish in tins. One of my favorite brands is Cabo de Peñas. Simply skewer Persian cucumber* rounds, grape tomatoes. Then using romaine lettuce cut into 3” pieces, tuck a piece of the sardine in each creating a taco-like envelope to hold the sardine.

*Persian cucumbers are smaller and have less seeds and better for skewering. If you can’t find those, use English cucumbers and cut them smaller. If you can only find regular cucumbers, then scoop out the seeds, and cut them into small chunks.

Pulpo -Potato Skewers

Pulpo - Potato Skewers
Pulpo, Spanish for octopus, is one of those items that I always buy pre-cooked either in a tin or vacuumed sealed. Trust me, it’s delicious and SO much easier than cooking octopus. The Mediterranean countries are known for serving the most delicious octopus, so you can’t go wrong with any from Italy, Spain or Greece. I have two favorites: again , Cabo de Peñas in a tin and the vacuum sealed package from Don Bocarte*. (Even the famous NY Times writer Florence Fabricant agrees.)

To make, cut small new potatoes in half, boil until tender but not overdone or they will fall apart when trying to skewer them. Season with salt and pepper, then skewer them alternating between potato and octopus. Drizzle with good olive oil. It’s that simple.

*Please note that the Don Bocarte vacuum pack is only available at Despaña Soho store.

Shrimp & Avocado Endive Boats

Grill or sauté shrimp that have been seasoned with salt and pepper. Let cool, then cut them into small pieces. Cut avocado into small cubes, toss with shrimp and then spoon both into endive leaves. Make a quick creamy topping by combining either greek yogurt, sour cream or creme fraiche with finely chopped red onion and cucumber and a squeeze of lemon juice.

Room Temp Bean & Veg Salad

Sauté small cubed red/orange peppers, zucchini and summer squash with red onion in oil, salt and pepper. Make a quick vinaigrette of crushed garlic, lemon zest and juice, dried oregano and olive oil. Mix the sautéed vegetables together with chick peas, cannelini beans, and pour dressing over the entire mixture. Serve at room temperature. (Of course, this can also be served warm, but the point is to not have to be in the kitchen.)

3 Bean Salad with raw veggies. A slightly difference version offering a completely no cook option.

For a completely no cook version: use raw red/yellow peppers, grape tomatoes and cucumbers plus black beans and toss with an herb dressing. Replace the dried oregano with fresh parsley, cilantro and mint.

Bite sized cubes of salmon

Sear them in a cast iron pan.

Grilled Salmon

Cut salmon into 2” squares. Season with salt and pepper and using olive oil, sear in a cast iron pan. That’s all this needs, or maybe a squeeze of lemon right before serving. This can be made ahead, refrigerated and served either cold or room temp. The small cubes makes these much easier to eat and requires no utensils. Pick it and pop it in your mouth.

Is there anything better to please your guests than a platter full of dairy rich bites? I think not.

Cheese Platter
The ubiquitous cheese platter. It never gets old and it’s everyone’s favorite.

You know what to do here. Place a variety of cheeses on a platter and fill up and around with crackers, nuts, fruits and jams. Remember color blocking and keeping each element together to create focus and visual appeal. Too much scattering just creates visual clutter.

And just like that you have a hearty table of nibbles perfect for no kitchen distractions. I miss all my peeps and this post gave me hope and inspiration for the next time, hopefully soon, when we will all meet again, and be able to safely blow out candles on a cake.

Although this may seem like a similar shot, it’s important to include because we can see John’s face and it includes JuanCarlos.

WAY before the pandemic when no one thought twice about blowing onto to the top of a cake!

We miss our friends and we miss Miami. And we are counting the days until we can all do this again, safely and with tons of love and laughter.

To wrap up, here are a few visual reminders of the sunshine, sunsets and the pure glory of our second home, Miami, and a couple of other reasons why we miss it so much.

Our favorite spot on Miami Beach where we place our chairs and towels and hang for hours.

The view as we walk along the miles of Miami Beach boardwalk.

The stunning sunset from our apartment. You can see why we love to sit on our terrace and enjoy a cocktail.

Another one just because it’s so calming.

Marinated Feta

Over the past year, I’ve been whipping up a little marinade for the plain feta cheese I buy. Of course, I still use plain feta in a slew of other ways, but for months I took real joy in serving it as an appetizer all on its very own. Feta has an intensely tangy flavor but it is a simple cheese that I wouldn’t normally serve on just plain. The way to make something simple sing is to joosh it up a bit.

I landed on the idea to smother it in flavor while I was reminiscing about how I used to marinate olives when I lived in Miami. Back then the city was not the culinary mecca it has become today, and marinated olives weren’t as readily available. I know that seems hard to believe given their ubiquity, but that was way before there were so many cool markets with speciality items or olive stations. So, I would buy a variety of plain olives and then make a citrus, spice oil mixture in which to marinate them. Heck, when you don’t find what you want or need, you simply have to rely on your own talents to create it. That’s what I did then, and continue to do now. That old Miami olive mixture made me think of how yummy something similar would be on feta cheese.

*Side note about feta that I just learned from my Bulgarian brother-in-law, Peter. Much like Champagne, the word feta can only be used when referring to the cheese if it is produced in a traditional way in particular areas of Greece. Who knew? Now we do. All other cheeses made in different parts of the world can only state that they are fresh sheep’s or goat’s milk cheese ripened in brine. So interesting, and a tidbit I thought I would share. That said, as much as I would like to be a stickler for food correctness, it’s much easier to write feta, rather than a longer description of the cheese. Is that bad?

Back to the marinade. As I stated, I’ve made this before and it was enjoyed by my guests, but I noticed a real uptick in its wow factor. Whenever I’ve offered it up, it has been a home run. So much so that I was forced to make it in much larger quantities. Once people get a taste of it, it’s like tortilla chips and salsa, you just can’t stop eating it.

The ingredients that provide major zing: Cilantro, lemon, scallions, parsley, black pepper, olive oil, feta, oregano, garlic, red pepper flakes.

Ingredients

7 oz. Feta cheese (sheep’s milk cheese in brine. I prefer the French one, as it it softer and milder)
*if you wanted to double the about of cheese the below marinade ingredients will be enough

2 T Scallions, sliced thinly
1/2 c Clilantro leaves loosely packed, minced (3 T)
1/2 c Parsley leaves loosely packed, minced (3T)
1-2 Garlic cloves, crushed (1 t)
2 t Dry Oregano
1/8 t Red pepper flakes
Black pepper
1 t lemon zest
2 t lemon juice
2/3 c olive oil
a few twists of ground pepper

It’s the small touches of red pepper flakes and garlic that really bring a zing to this dressing.

Instructions

I feel silly telling you what to do, but here goes.

Cut, chop, mince, crush according to ingredient list above.

It is so essential to use the freshest ingredients, always, but more so when you are making a raw dressing like this one. Freshness and brightness are key.

Give the herbs a good mince, and the scallions a thick slice.

The zest and juice of lemon adds a brightness and acidity that rounds out all the flavors.

Gently cube the feta and place in an airtight container. (I prefer a glass container.)

Salty, briny, delicious French feta

You can make the cubes any size you want. I like small ones.

Combine all the ingredients and whisk together.

Crushed garlic

Dry oregano

Red Pepper Flakes

Add all the ingredients and whisk together until combined.

Pour over the cheese, lovingly.

Pour the mixture all over the cheese ensuring every last piece is covered.

Note, that there is no salt in the ingredients. That is because the feta is brined in salt and you definitely do not need any additional. However, since the dressing amounts above make about twice what you need to marinate 7 oz of feta, you can do one of two things. You can add salt to the remaining marinade and use it to top fish, chicken or pork. Or you can simply double the about the feta, which is what I do because 7 oz may be enough for your crew, but it’s definitely not whenever I serve it. When you are ready to serve this up, remove it from the fridge at least 15 minutes prior so the oil comes back to room temp.

When I say it can be slathered on everything, I mean it. Naturally, it’s divine on crusty bread. A no brainer. But I’ve seen guests dollop it on salad. Eat with grilled shrimp. Top polenta, rice and pasta with it. Need I go on. As a matter of fact, we social distanced at my sister, Alyssa’s house this past weekend, and we literally had a slew of foods that this feta worked so well with. Pasta with pesto and shrimp, chick pea salad with fennel and herbs, sautéed string beans, a big salad and grilled sausage. We all made a big plate and mixed it all up together, and amazingly it was a medley in our mouths.

I recently made breakfast tortilla/tacos from leftover roasted veggies and decided to add some zing by topping them with this marinated feta. It took these already delicious tacos to another level.

Roasted cauliflower, onions, sautéd spinach on corn tortillas topped with marinated feta.

I love when something takes on a whole new versatility. Marinated ‘feta’. It’s a very good thing!

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Manchego Cheesy Palmiers

Sheets upon sheets of puff pastry take up a disproportionate amount of space in my freezer. For awhile, they actually took refuge in a neighbor’s freezer while I sorted out space in my own. Why, you ask, do I have so much puff pastry when I can’t even consume it? Just because I can’t enjoy its light, buttery layers of puff doesn’t mean my catering clients and guests can’t. Plus, I do enjoy creating treats with it. It’s so versatile. It’s so light. It’s so crispy and flaky. Yet still gives you a doughy mouth feel. Yes, I have a great imagination of what it would taste like. I’m working off of memory banks deep in the recesses of my mind.

So, when I needed some of this light puffiness for a catering gig a few months back I opted to buy the larger box. As expected, I knew I would find other uses for it. If you recall, it certainly came in handy dandy when I baked it up for a not too sweet dessert. Then another cocktail party gig came a-calling. That event needed a small bite. It needed to be warm. And if it were cheesy too then let’s just call it the perfect trifecta. With all this extra puff pastry, palmiers came to mind, and thus won my little heart.

In an effort to continue to prove how incredibly easy some recipes are, this is another one that falls squarely in the ‘anyone can do this’ category. Let me show you how.

In four steps, this is how simple.

1. Roll pastry

2. Spread cheese

3. Fold, fold and fold again.

4. Cut and bake.

   Ok, there is a fifth step. EAT and ENJOY!

Here are the actual steps with a few more details.

Cheese, glorious cheese. In this case Manchego.

ingredients

1 Puff Pastry sheet, thawed
2 c Manchego cheese*, grated
1 egg, beaten plus a splash of water

* Of course, you can use whatever hard cheese you like. But my catering gig focused on tapas from Spain, therefore, Manchego was the natural choice.

instructions

1. Take puff pastry out of the freezer and let it defrost. Once thawed, sprinkle flour on a board and roll the pastry out to 12” x 17”.

2. Generously spread 1.5 c Manchego or your desired cheese over the entire dough. Then place parchment over top and gently roll again to press the cheese into the dough.

Cover the entire surface. You’ll want cheesy goodness in every bite.

A gentle roll is all you need. It helps to secure the cheese so it doesn’t fly all over the place when you fold the edges over.

3. Fold the edges in 1/3 the way, then fold and fold again until you get to the center. The folds create more of a heart shape. You can also roll the edges into the center to create more of a rounded palmier. Your choice. I wanted hearts. Also, the more folds you have the smaller the size of each one. Fewer folds creates a larger individual palmier. (Also, note that I added more cheese after the second fold. That’s only because I wanted it to be cheesy.

First fold.

Then add another 1/2 cup of cheese before the final fold.

More cheese, please. This is the second fold. From this point, fold one more time to close it up.

4. Cut 1/2” slices and place them cut side down on a parchment lined baking sheet, brush tops with egg wash and bake at 420 for 10-12 minutes or until golden brown.

All those folds will explode open into light fluffiness in the hot oven.

Lightly brush with egg wash.

It’s just that SIMPLE, and these are as cute as a button or should I say, as a heart shaped cheesy bite.

They make the ideal bite sized snack to enjoy with afternoon tea, or anytime. I also wrapped them up in parchment paper and gave them to a neighbor as a little birthday gift. (And of course, gave some to the kind neighbor who housed my pastry for way too long, thanks Antoinette!)

And as if those reasons aren’t enough to motivate you to make them, they are perfect for stacking up on an appetizer platter. Since I was asked to bring an appetizer to a dinner party, I added them onto a cheese and charcuterie platter. They were all gobbled up!

Those are boquerones skewers standing up in a glass jar. They look like lollipops. Rounding out the platter: Manchego and Majorero Pimentón cheeses, my spiced nuts, mortadella, Chorizo Vela, olives, roasted red pepppers, cucumbers and cornichon and Mary’s Gone Crackers.

Try it, and I beg you to please stop saying that it’s only easy for me. I have faith in your ability, and so should you.

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Jammin' Onion Jam

The Power of the Onion – And I don’t mean Odor
 
Onions; oh, the sheer beauty of them. Now, before you get all crazy on me and say that they give you bad breath and gas, please remember that they give you so much more.  Their versatility spans from the savory to the sweet. With layers upon layers of translucent rings, they are a super hero of flavor.  They come in all sizes and stamina. And as if that weren't enough, they are a powerful anti-inflammatory with the hallmark flavonoid antioxidant, quercetin. What the heck is that?  I'm not exactly sure but it sounded interesting and important.  Seriously though, they are really good for you.  Don't take my word, and to avoid getting all scientific technical on you, check out this link for more health info.
 
As a supporting team player, adding onions to a dish can really boost up the flavor.  I add them to so many of my dishes, but I also feel that they can be the star, too.  Here is one of my favorite ways of serving onions. Jamming up the onions to make them sweet. (I bolded that line because you will probably read it again and again with future onion ideas, as they are like children, there really are no favorites, I love them all the same.)

Onions are made up of almost 90% water with 4% sugar and 2% fiber.  We are going to take full advantage of that 4% sugar and help it along to make jam.  Of course, we'll need a few other items to coax them along, but not much more. Plus it  hardly takes any work to make these onions delicious.

It doesn't take many ingredients to make a condiment that will steal the show.

Ingredients

3-4 onions*, thinly sliced (approx. 5 c)
2 cups or about 1/2 bottle red wine
1/2 c red wine vinegar
3/4 c honey
1 t salt
1/2 t pepper
2 T olive oil
* You can use yellow onions or red, and even mix the two, as I did this time around.  

instructions

Thinly slice the onions and sauté them in a large pan in oil with salt/pepper for about 8-10 minutes until they sweat. 

Just let the onions cook down a bit until slightly soft.

Once they are slightly soften, add the wine. (I usually make onion jam when I have a leftover bottle of red bottle hanging around. For two reasons; one, you always want to use a wine that you would drink and two, this is a great way to use a wine before it might have to go down the drain.) Cook over low heat until the onions cook down and absorb the wine. Since these are cooking over a low flame, it will take some time; between 1 - 1.5hrs

Pour in the good stuff, red wine makes it better.

Once the wine is almost completely absorbed and the onions are saturated with wine, add the vinegar and let cook for hour until most of liquid is absorbed.  Next add the honey, bringing it to a rolling boil for a few minutes, then turn down the flame to low and let it all get nice and cozy together.  

Pour in some acid to balance the sweet.

I warn you now, to get it jammy you will need to let this cook down for quite some time, approximately another hour or even 2. Good thing is, you don’t have to stand over it.  Just stir every now and then. At the point when there is a small amount of liquid left bring it back up to a rolling boil for 5 minutes.  The onions will get soft and the liquid turns thicker and more jam-like.  

Dark and rich with sweet, sticky goodness.

Let cool and store in a glass jar or air tight container.  These will last for a couple of months.

I love serving them as jam in a sweet little bowl.  Maybe one I’ve picked up at a garage sale or specialty store and adding it as the star to pair with cheese.  The earthy, robust yet sweet flavor of the jam makes it a perfect complement to cheese.  

Cheese board filled with sweet and savory.

Need some more nifty uses:

• a sweet topping for grilled/roasted chicken or pork

• swap out caramelized onions with onion jam to top some sliders with cheese. 

• try it in salad such as baby arugula. It's the right amount of sweet to balance that peppery green. 

• Hey, what about potatoes, purple kale and onions, topped with more onions - jam.

Pork loin, basmati rice with onions and Enoki mushrooms, Haricot verts and pan seared tomatoes.

Sautéd purple kale, onions with pan seared potatoes topped with onion jam.

Grass fed hamburger sliders with Gouda cheese, onion jam on a bed of baby arugula.

Alright, go ahead and test it on everything until you find something that it doesn’t work well with. (And then let me know.)  Some suggestions on serving this.  Use cold or at room temp when pairing with cheese. Warm it up slightly when using it with warm food.

Enjoy the power of onions.  I promise these won’t give you bad breath or drive away friends.  In fact, I would wager to say that you will actually make a few. 

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