Old Timers and Newbies Challenge - Page 20

Tooter · 12-03-2007, 11:40 AM

Here's a recipe I invented for Mini Pecan pies or Pecan TAssies.

These are AWESOME! Since then, I have made mini cherry pies (with the no sugar Cherry pie filling with splenda).

I also am using this idea to make mini Crab puff pies. Crab puffs made with crab, cream cheese, mayo, minced onions on top of the mini pie crusts.

Anyways...Here is my recipe. Enjoy! Because it's a mini pie, you don't have the problems that you would have with a larger pie. Also, it's not as expensive to make and you have more portion control.

Tooter's Mini pecan pies

2 Tablespoons butter
1 1/4 cup of almond flour
4 oz (half of an 8 oz package) of cream cheese

Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.

Filling

1 egg
1/4 cup of Splenda
1/2 cup of Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon Black Strap Molasses
Dash of salt
3/4 cup of chopped pecans

Beat egg, sweetner, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
Bake for 25 minutes or until Golden brown.

Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.

Enjoy!

sorenkkg · 12-03-2007, 11:49 AM

Well, I'm both a newbie (to the site) and an old timer (doing LC since 2003) and I'm really enjoying ya'lls posts!

Pear-- where are you that flooding is a concern? I hope you wind up being ok!!

re: Lavash-- is this a LC lavash? isn't regular lavash just really thin flatbread, i.e. high carb?

I'm officially going to do real Atkins Induction in January, but I want to clean up my eating now and be strong during the holidays... I'm going to have to make and bring some food with me, b/c DH's family just eats total crapola... not to mention the MIL can't cook, and FIL roasts a gargantuan turkey at like 100 degrees for 1000 hrs... so it comes out BOTH pale AND dry... ick.
don't get me started

Which DC book did you make the oatmeal cookies from? I looooove oatmeal cookies, but haven't tried any LC recipes yet.

She has some nutball cookies that are good (in the 500 more book) and George Stella's newer book has a chocolate pecan truffle that is very good also.

As for today-- I've had some cabbage/tomato soup and a hamburger with a bit of cheese, and lots of water and crystal lite b/c I'm still fighting a cold and laryngitis (starting week 2 of not much talking).

ttyl

Soren

Tooter · 12-03-2007, 12:09 PM

Hi, sorenkkg!

The Brand is "Joseph's". Joseph's Low Carb Lavash Bread. You could take a peak at them at Netrition.com Here try this link:

Joseph's Middle East Bakery Lavash Bread

*Pear* · 12-03-2007, 12:27 PM

Welcome Sorenkkg! We're in western washington, I live east of Seattle. It could be worse, some parts are getting hard with hard winds in addition to the record rains. The rain isnt as much of a problem but the snow melt. We just went from the 30's to the 50's so all that snow is melting. We're at phase 2 flood stage now. I'm leaving in a half hour, hopefully before it gets to phase 3.

Tooter, does the lavash bread have any wheat in them? Hubby is intolerant to wheat and dairy, but he can take enzymes for dairy. Just wondering, I've been thinking of having him go low carb with me. I know what you mean though, thinking outside of the box. We've been gluten and dairy free (for him) for a couple years now. It makes a huge difference in his health.

Tooter · 12-03-2007, 12:31 PM

Quote:

Originally Posted by *Pear*

Welcome Sorenkkg! We're in western washington, I live east of Seattle. It could be worse, some parts are getting hard with hard winds in addition to the record rains. The rain isnt as much of a problem but the snow melt. We just went from the 30's to the 50's so all that snow is melting. We're at phase 2 flood stage now. I'm leaving in a half hour, hopefully before it gets to phase 3.

Tooter, does the lavash bread have any wheat in them? Hubby is intolerant to wheat and dairy, but he can take enzymes for dairy. Just wondering, I've been thinking of having him go low carb with me. I know what you mean though, thinking outside of the box. We've been gluten and dairy free (for him) for a couple years now. It makes a huge difference in his health.

Yes, Pear. It has : Flax, Oat Bran and Whole Wheat in it.

I'm so glad you are going home. You stay safe on your drive home. Check in with us and let us know you made it home ok?

Tooter · 12-03-2007, 12:33 PM

sorenkkg, I'm sorry, I didn't answer your other question. It's in her first 500 low carb recipe book and in her 500 More low carb recipes (the next book) she has another Oatmeal cookie recipe. So, there is one in both.

Imustbecrazy · 12-03-2007, 02:18 PM

Hi everybody! I'm about to head home (no internet), and I just had to vent. I'm so mad at myself! The pho soup I had at lunch had sugar in the base. It's been bothering me since lunch because I thought I tasted a hint of sweetness, and I've been craving something sweet since lunch, even though I was really full. I just called them ( I should have before I ordered) and they said yes, they do put soup in it. I'm such a doe doe! Well gotta go. I'm so mad at myself!!!!!!

Ailuros · 12-03-2007, 02:23 PM

How annoying! I hope that when you eat this evening it will put an end to the cravings.

I'm hoping for mild weather tomorrow - we're having some repairs done on the heating system that will mean it has to be off for a few hours. It's been about 40-50°F for the last few days. Not desperately cold, but enough that I'd rather have some extra heat!

*Pear* · 12-03-2007, 03:13 PM

I went to a chinese last week and had hot & sour soup, which totally threw me off, I realized later there was corn starch in it. Maybe sugar too.

I made it home ok, the water was just a foot from the edge of the road. Its still open at the moment, I expect it to close at any time. We're at Phase 3 now. I did some groceries on the way home, and the store is in panic mode. The checker said that everyone in town must be getting groceries.

Right then, I'm going to take advantage of this time and do some cooking.

Be back later.

backspace1 · 12-03-2007, 03:15 PM

Hello to everyone.

Pear - hope you all are dry, safe and sound at home now. Will keep my fingers crossed you don't experience any more flooding. Stay safe.

Ailuros - lol, hubby nagged at me to get started on our cards too. Lucky you that he will join in the task of card writing. Mine are still sitting on the desk waiting to be opened. These are the same cards I purchased last year and never sent so I'm claiming the queen of the procrastinators title.

Tooter - (i luv that name) Ooh...fried Lavish bread sounds really yummy for crackers. Do you use a deep fryer or a frying pan on the stove?
Pierogi?...fake pierogi?? please say it isn't so.

Imustbecrazy - Hi to you too! Wow, good for you joining the Y. Dogs are cuties.

Lost and Found - Hope you get all settled with your living arrangements soon. It's difficult moving back in with parents after moving away. Sort of like too many cooks in the kitchen.

So far today:
4 - Coffee w/cream
2 - stalks celery
- large salad w/celery, cukes, baked chicken, 1-2 tblsp of oil & vinegar

dinner will be:
- broccolli
- roasted natural boneless porkchop cut by the butcher with extra fat

I'll probably have some kind of snack also, but will try not to eat anything after dinner.

backspace

Tooter · 12-03-2007, 03:50 PM

backspace1, I just fry them in a frying pan with a little oil (enough so that they would float). I usually am armed with 2 forks so that I can turn them and then put them on paper towels for them to cool. They crisp up more after they dry (out of the oil). They are "very" good.

KevinPA made the fake "pierogi Lasagna" and even served it to friends who aren't low carb and they loved it. We both live in PA where there is alot of Polish and Slovaks, so pierogies are usually a "staple" in our area...Not to mention (but I will) We are talking home made Pierogies!! WOW!

I got the idea because a friend was talking about a recipe for "pierogi Lasagna" made with Lasagna noodles, mashed potatoes and butter/onion sauce. It sounded so good, I thought we could make it low carb. I still have to find the dang squash KevinPA told me to get that tastes more like Potatoes.

Anyways, when I make it, I'll let you guys know. KevinPA said it's going to be a "Staple" in his house from now on. The guy can cook, so he should know.

You all have a fantastic night! I'll try and check in later.

Tooter · 12-03-2007, 03:52 PM

backspace1, one more thing...

PORK FAT RULES!!!!!!!!!!

Tooter · 12-03-2007, 03:54 PM

Quote:

Originally Posted by Imustbecrazy

Hi everybody! I'm about to head home (no internet), and I just had to vent. I'm so mad at myself! The pho soup I had at lunch had sugar in the base. It's been bothering me since lunch because I thought I tasted a hint of sweetness, and I've been craving something sweet since lunch, even though I was really full. I just called them ( I should have before I ordered) and they said yes, they do put soup in it. I'm such a doe doe! Well gotta go. I'm so mad at myself!!!!!!

Hey, it's not the end of the world. It was just a "poor Choice" that you originally thought was a "Better Choice". To get rid of the cravings, try and eat more fat. It should help.

And, you learned something new today because of this. Now you'll now how to make better choices next time.

Tooter · 12-03-2007, 04:15 PM

Well, I had the Stir fry, Hubby and the boy's wanted the Tuna Noodle caserole with the Lavash bread used as a crust!

Anyways, IT WORKED!!! I cut the lavash bread to the size of the 8 X 8 Caserole dish and then buttered both sides of it and put it on top.

I took a bite of it and it was FANTASTIC!! Loved it!

Imustbecrazy, It looks like you and I are going to have our "Chicken Pot Pie".

*Pear* · 12-03-2007, 04:49 PM

Just wanted to let you know that the breakfast meatball recipe I linked turned out fabulous.

Tooter · 12-03-2007, 04:58 PM

Quote:

Originally Posted by *Pear*

Just wanted to let you know that the breakfast meatball recipe I linked turned out fabulous.

backspace1 · 12-03-2007, 05:31 PM

Quote:

Originally Posted by Tooter

backspace1, I just fry them in a frying pan with a little oil (enough so that they would float). I usually am armed with 2 forks so that I can turn them and then put them on paper towels for them to cool. They crisp up more after they dry (out of the oil). They are "very" good.

KevinPA made the fake "pierogi Lasagna" and even served it to friends who aren't low carb and they loved it. We both live in PA where there is alot of Polish and Slovaks, so pierogies are usually a "staple" in our area...Not to mention (but I will) We are talking home made Pierogies!! WOW!

I got the idea because a friend was talking about a recipe for "pierogi Lasagna" made with Lasagna noodles, mashed potatoes and butter/onion sauce. It sounded so good, I thought we could make it low carb. I still have to find the dang squash KevinPA told me to get that tastes more like Potatoes.

Anyways, when I make it, I'll let you guys know. KevinPA said it's going to be a "Staple" in his house from now on. The guy can cook, so he should know.

You all have a fantastic night! I'll try and check in later.

The 'crackers' really do sound wonderful especially during the holiday season for a legal treat. Thanks for tip about using two forks.

I learned from my Babcia how to make pierogi & golobki (could never figure out the correct spelling for this one). You'll have to FedEx me a faux pierogi cuz I don't think I could bring myself to make those. It goes against all that is holy.

backspace

backspace1 · 12-03-2007, 05:36 PM

Quote:

Originally Posted by Tooter

...

PORK FAT RULES!!!!!!!!!!

mmmm...mmmm...good. The butcher says I'm the only one who asks him not to cut the fat off of the pork and beef.

backspace

Tooter · 12-03-2007, 05:40 PM

Quote:

Originally Posted by backspace1

The 'crackers' really do sound wonderful especially during the holiday season for a legal treat. Thanks for tip about using two forks.

I learned from my Babcia how to make pierogi & golobki (could never figure out the correct spelling for this one). You'll have to FedEx me a faux pierogi cuz I don't think I could bring myself to make those. It goes against all that is holy.

backspace

Ok, you Got me. What is Golobki?

backspace1 · 12-03-2007, 06:03 PM

Quote:

Originally Posted by Tooter

Ok, you Got me. What is Golobki?

I probably spelled it incorrectly. I never did learn to speak the language.
Polish stuffed cabbage.

backspace

Tooter · 12-03-2007, 06:37 PM

Quote:

Originally Posted by backspace1

I probably spelled it incorrectly. I never did learn to speak the language.
Polish stuffed cabbage.

backspace

OK! The Slovaks call them something else. I forget the name right now. My BIL is Slovak.

Tooter · 12-03-2007, 06:39 PM

BTW, I have a cat similar to the one in your Avatar. "Virgil" is his name. A Velvet Tux cat. He has less white on him. He has white boots (part way up his legs) and he has a white mustache. Everything else is black.

Best cat I have ever had. He is 12 years old.

ETA: Whoops, he does have a white Triangle on his chest.

*Pear* · 12-03-2007, 07:53 PM

Popping in to say goodnight. Wonder where Lost&Found has been...

Lost and Found · 12-03-2007, 09:39 PM

Hi gals!!!!

Just dropping in, at the end of the day, to say all is fine!!

(I haven't fallen off the wagon!!!)

(If I did...I would have wished that the horse, pulling the wagon, would've run over me!!!)

Hi, and

to anyone new!!! Everyone here is so nice!!!

I hope that everyone is safe from the flooding, ice storms, and snow storms!!!

Everyone's recipes looked so very good!!! By the way....I think that stuffed cabbage is "Gulumbpki"---don't know the spelling, but that is how I've heard it pronounced!!!

Today I had final essays to begin preparing, and lots of homework!!!

In college, the instructors all like to play catch-up at the end of the semester.

Today I had:
eggs-scrammbled in butter
bacon

lettuce and cukes
tuna and mayo on salad
olive oil drizzled on top with a little celery salt
pork rinds (BBQ pork rinds for the croutons)

Left over steak---fried in butter
eggs--over easy in butter

Water, Water, Water, Water, and more WATER!!!!

Good night everyone!!!!

12-03-2007, 11:40 AM	#571
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	Here's a recipe I invented for Mini Pecan pies or Pecan TAssies. These are AWESOME! Since then, I have made mini cherry pies (with the no sugar Cherry pie filling with splenda). I also am using this idea to make mini Crab puff pies. Crab puffs made with crab, cream cheese, mayo, minced onions on top of the mini pie crusts. Anyways...Here is my recipe. Enjoy! Because it's a mini pie, you don't have the problems that you would have with a larger pie. Also, it's not as expensive to make and you have more portion control. Tooter's Mini pecan pies 2 Tablespoons butter 1 1/4 cup of almond flour 4 oz (half of an 8 oz package) of cream cheese Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust. Filling 1 egg 1/4 cup of Splenda 1/2 cup of Diabetisweet 1 tablespoon butter 1 teaspoon vanilla 1 teaspoon Black Strap Molasses Dash of salt 3/4 cup of chopped pecans Beat egg, sweetner, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts. Bake for 25 minutes or until Golden brown. Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool. Enjoy! __________________ "It shouldn't be a RACE to get thin. It should be a Journey to good health."

12-03-2007, 11:49 AM	#572
sorenkkg Junior LCF Member Join Date: Nov 2007 Location: Mississauga, ON Posts: 30 Gallery: sorenkkg Stats: was 258/203/170 now 245/241.2/170 WOE: Atkins induction Start Date: 01/2003, restart 01/2008	Well, I'm both a newbie (to the site) and an old timer (doing LC since 2003) and I'm really enjoying ya'lls posts! Pear-- where are you that flooding is a concern? I hope you wind up being ok!! re: Lavash-- is this a LC lavash? isn't regular lavash just really thin flatbread, i.e. high carb? I'm officially going to do real Atkins Induction in January, but I want to clean up my eating now and be strong during the holidays... I'm going to have to make and bring some food with me, b/c DH's family just eats total crapola... not to mention the MIL can't cook, and FIL roasts a gargantuan turkey at like 100 degrees for 1000 hrs... so it comes out BOTH pale AND dry... ick. don't get me started Which DC book did you make the oatmeal cookies from? I looooove oatmeal cookies, but haven't tried any LC recipes yet. She has some nutball cookies that are good (in the 500 more book) and George Stella's newer book has a chocolate pecan truffle that is very good also. As for today-- I've had some cabbage/tomato soup and a hamburger with a bit of cheese, and lots of water and crystal lite b/c I'm still fighting a cold and laryngitis (starting week 2 of not much talking). ttyl Soren

12-03-2007, 12:09 PM	#573
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	Hi, sorenkkg! The Brand is "Joseph's". Joseph's Low Carb Lavash Bread. You could take a peak at them at Netrition.com Here try this link: Joseph's Middle East Bakery Lavash Bread

12-03-2007, 12:27 PM	#574
Pear MAJOR LCF POSTER! Join Date: Jun 2007 Location: Safe in the atkins fruitbowl. Posts: 1,525 Gallery: Pear Stats: 240/188/160 WOE: Pearkins Start Date: 11/25/2007	Welcome Sorenkkg! We're in western washington, I live east of Seattle. It could be worse, some parts are getting hard with hard winds in addition to the record rains. The rain isnt as much of a problem but the snow melt. We just went from the 30's to the 50's so all that snow is melting. We're at phase 2 flood stage now. I'm leaving in a half hour, hopefully before it gets to phase 3. Tooter, does the lavash bread have any wheat in them? Hubby is intolerant to wheat and dairy, but he can take enzymes for dairy. Just wondering, I've been thinking of having him go low carb with me. I know what you mean though, thinking outside of the box. We've been gluten and dairy free (for him) for a couple years now. It makes a huge difference in his health.

12-03-2007, 12:33 PM	#576
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	sorenkkg, I'm sorry, I didn't answer your other question. It's in her first 500 low carb recipe book and in her 500 More low carb recipes (the next book) she has another Oatmeal cookie recipe. So, there is one in both.

12-03-2007, 02:18 PM	#577
Imustbecrazy Junior LCF Member Join Date: Nov 2007 Location: Near Savannah, GA Posts: 46 Gallery: Imustbecrazy WOE: Atkins Start Date: November 27, 2007 and other times	Hi everybody! I'm about to head home (no internet), and I just had to vent. I'm so mad at myself! The pho soup I had at lunch had sugar in the base. It's been bothering me since lunch because I thought I tasted a hint of sweetness, and I've been craving something sweet since lunch, even though I was really full. I just called them ( I should have before I ordered) and they said yes, they do put soup in it. I'm such a doe doe! Well gotta go. I'm so mad at myself!!!!!!

12-03-2007, 02:23 PM	#578
Ailuros MAJOR LCF POSTER! Join Date: Jul 2007 Posts: 2,697 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	How annoying! I hope that when you eat this evening it will put an end to the cravings. I'm hoping for mild weather tomorrow - we're having some repairs done on the heating system that will mean it has to be off for a few hours. It's been about 40-50°F for the last few days. Not desperately cold, but enough that I'd rather have some extra heat!

12-03-2007, 03:13 PM	#579
Pear MAJOR LCF POSTER! Join Date: Jun 2007 Location: Safe in the atkins fruitbowl. Posts: 1,525 Gallery: Pear Stats: 240/188/160 WOE: Pearkins Start Date: 11/25/2007	I went to a chinese last week and had hot & sour soup, which totally threw me off, I realized later there was corn starch in it. Maybe sugar too. I made it home ok, the water was just a foot from the edge of the road. Its still open at the moment, I expect it to close at any time. We're at Phase 3 now. I did some groceries on the way home, and the store is in panic mode. The checker said that everyone in town must be getting groceries. Right then, I'm going to take advantage of this time and do some cooking. Be back later.

12-03-2007, 03:15 PM	#580
backspace1 Senior LCF Member Join Date: Mar 2006 Location: Ct Posts: 61 Gallery: backspace1 Stats: 158 / 148 / 135 - 5' 6" WOE: Fatty Atkins	Hello to everyone. Pear - hope you all are dry, safe and sound at home now. Will keep my fingers crossed you don't experience any more flooding. Stay safe. Ailuros - lol, hubby nagged at me to get started on our cards too. Lucky you that he will join in the task of card writing. Mine are still sitting on the desk waiting to be opened. These are the same cards I purchased last year and never sent so I'm claiming the queen of the procrastinators title. Tooter - (i luv that name) Ooh...fried Lavish bread sounds really yummy for crackers. Do you use a deep fryer or a frying pan on the stove? Pierogi?...fake pierogi?? please say it isn't so. Imustbecrazy - Hi to you too! Wow, good for you joining the Y. Dogs are cuties. Lost and Found - Hope you get all settled with your living arrangements soon. It's difficult moving back in with parents after moving away. Sort of like too many cooks in the kitchen. So far today: 4 - Coffee w/cream 2 - stalks celery - large salad w/celery, cukes, baked chicken, 1-2 tblsp of oil & vinegar dinner will be: - broccolli - roasted natural boneless porkchop cut by the butcher with extra fat I'll probably have some kind of snack also, but will try not to eat anything after dinner. backspace

12-03-2007, 03:50 PM	#581
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	backspace1, I just fry them in a frying pan with a little oil (enough so that they would float). I usually am armed with 2 forks so that I can turn them and then put them on paper towels for them to cool. They crisp up more after they dry (out of the oil). They are "very" good. KevinPA made the fake "pierogi Lasagna" and even served it to friends who aren't low carb and they loved it. We both live in PA where there is alot of Polish and Slovaks, so pierogies are usually a "staple" in our area...Not to mention (but I will) We are talking home made Pierogies!! WOW! I got the idea because a friend was talking about a recipe for "pierogi Lasagna" made with Lasagna noodles, mashed potatoes and butter/onion sauce. It sounded so good, I thought we could make it low carb. I still have to find the dang squash KevinPA told me to get that tastes more like Potatoes. Anyways, when I make it, I'll let you guys know. KevinPA said it's going to be a "Staple" in his house from now on. The guy can cook, so he should know. You all have a fantastic night! I'll try and check in later.

12-03-2007, 03:52 PM	#582
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	backspace1, one more thing... PORK FAT RULES!!!!!!!!!!

12-03-2007, 04:15 PM	#584
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	Well, I had the Stir fry, Hubby and the boy's wanted the Tuna Noodle caserole with the Lavash bread used as a crust! Anyways, IT WORKED!!! I cut the lavash bread to the size of the 8 X 8 Caserole dish and then buttered both sides of it and put it on top. I took a bite of it and it was FANTASTIC!! Loved it! Imustbecrazy, It looks like you and I are going to have our "Chicken Pot Pie".

12-03-2007, 04:49 PM	#585
Pear MAJOR LCF POSTER! Join Date: Jun 2007 Location: Safe in the atkins fruitbowl. Posts: 1,525 Gallery: Pear Stats: 240/188/160 WOE: Pearkins Start Date: 11/25/2007	Just wanted to let you know that the breakfast meatball recipe I linked turned out fabulous.

12-03-2007, 06:39 PM	#592
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	BTW, I have a cat similar to the one in your Avatar. "Virgil" is his name. A Velvet Tux cat. He has less white on him. He has white boots (part way up his legs) and he has a white mustache. Everything else is black. Best cat I have ever had. He is 12 years old. ETA: Whoops, he does have a white Triangle on his chest.

12-03-2007, 07:53 PM	#593
Pear MAJOR LCF POSTER! Join Date: Jun 2007 Location: Safe in the atkins fruitbowl. Posts: 1,525 Gallery: Pear Stats: 240/188/160 WOE: Pearkins Start Date: 11/25/2007	Popping in to say goodnight. Wonder where Lost&Found has been...