My tips and more photos

Here's my tip – the recipe says “line a 20cm square shallow tin ...”. dip a teaspoon into the melted chocolate and place a tiny blob in each corner of the tin and then glue the parchment so that it stays put.

Here's another … make sure you sift the icing sugar otherwise you'll finish up with tiny white spots in the fudge.

Here's another – I turned the fudge into a chocolate orange version by adding 2 tsps of Valencian Orange Extract to the condensed milk and melted chocolate.

Here's another … to remove the slab of fudge use an ordinary fish slice. Gently ease the slice along each edge of the tin and then tip it upside down. If the slab of fudge won't comply do not lose your temper just repeat with the slice and it will surrender!

Cut your fudge into squares – the size of the square is up to you. The recipe states you'll get 50. They'll be large. I cut the slab in half and then each half gave me 36 pieces approximately 2x2cms – a total of 74 pieces. My tin has curved corners so I straighten each edge so that all the squares are exactly that, no “curved squares” if you get my drift!

Place the squares of fudge onto kitchen roll to dust with cocoa and leave space between each square for even coverage. Use a tea strainer or a small sieve, tapping the edge gently to dust.

Boxed up, ready to hand round to the

members of your family and friends or you can box in small

amounts and freeze

Or you could keep it to enjoy on its own or with vanilla ice cream and crushed Amaretti biscuits!

Another foolproof favourite!

Who doesn't love chocolate and fudge?

Here's another idea for that perfect gift this Christmas!

Chocolate Fudge Squares

Takes 1½ hours/ make 50 pieces

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100g icing sugar

30g cocoa powder, sifted

Line a 20cm square shallow tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan melt the butter and gently warm the condensed milk, then add the melted chocolate and mix until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least 1 hour. Remove and cut into small squares and dust with cocoa.

Now for a photo or two and a few hints and tips …

You'll see that the fudge has a marbled top, not spread evenly as the recipe states – it's personal choice, I prefer irregular shapes!

Coming up … my tips and more photos

Editor's June Pick #3: Damson Gin

Editor's note: Planning ahead for Christmas? Autumn is the time to harvest your damsons so I give you the complete guide to damson gin. I would say that if you only pick one alcohol inspired adventure to go with then this is the one. Not only is it really interesting to watch it 'percolate' but as ever MiamMiam delivers on flavour in spades. Before the arrival of this and other posts, I couldn't have told you what a damson was but boy was I missing out!

Not in the back catalogue …

… but definitely damsons.

I'm going to mention Christmas – bear with me, there's a valid reason.

I wanted to produce something different from the harvest – it does require a smidge of organisation I'm hoping it's going to be worth it. It certainly got H's attention!

There's a fashion for flavoured spirits these days. Here's my contribution, damson gin – which will be ready for Christmas!

It's not my recipe but, as you'll see, it's easy :

Damson Gin

500g damsons

250g golden caster sugar

1 litre bottle of gin (or vodka if you prefer)

Rinse and pick over the damsons, removing any leaves or stalks, pat dry place in a good quality freezer bag and freeze overnight. The following day bash the bag to break the fruits then tip into a 2 litre Kilner jar or divide between two smaller jars.

Pour in the sugar and the gin and secure with the lid. Shake well. For the following week shake each day until the sugar has dissolved then put it in a cool dark place and leave for 2/3 months.

Line a plastic sleeve with a square of muslin and strain the gin through it. Decant into clean, dry bottles, seal and label. It's ready to drink but will get better over time – it will keep for over a year – very funny!

Next – the story so far, a few photos.

Carrying on where I left off …

… in January and birthday gift ideas.

I said after the doorstep delivery of the birthday gift in January, where possible within current constraints, I'd continue to make stuff for gifts if they could be delivered safely.

It's my friend's birthday coming up soon and so I decided to bite the bullet and emailed her before I could change my mind … “I know I'm early but have an idea for your birthday. I wondered if you'd like me to cook a few treats which I could “doorstep” deliver? If it's a yes I can put together a couple of menus … let me know what you think”.

The same day a response … “That's such a lovely idea! What a lovely surprise and I look forward to seeing the menus”.

Here they are :

Menu 1

Individual Veggie Frittata with

a Balsamic Glaze

Arancini (stuffed with Taleggio cheese)

Alfredo Sauce

Tiramisu – a choice of lemon or orange -

no coffee at all!

OR

Menu 2

Cream Cheese & Cashew Nut Paté

with soda bread

Cheese, Potato and Onion pie

with coleslaw (using home-made mayo)

Flourless Chocolate Cake

with Raspberry Coulis

Watch this space!

I've decided …

to carry on where I left off, sort of!

6^th January is the first birthday on my list, the Wednesday as the lockdown is introduced. My

friend Phyl lives locally and I hadn't got much time – hokey pokey I thought! I'd given her Rocky Road for Christmas which was very well received so it made sense to stick to the theme – I had to work fast – fortunately it's not complicated and I reminded myself when I went on a rummage that I had these small, neat trays which would be perfect.

Here's the tray :

Here's the tray full of hokey pokey :

Here's it is, bagged, with a bow too :

I delivered the gift on Tuesday, phew, that was close.

I received a lovely email from Phyl - “Thank you so much for the hokey pokey it is delicious. I had a fab day x”

It might not seem like anything huge in the birthday gift department – it was meant to make my friend smile and to let her know I'd thought about her birthday. Job done I think!

Where possible within the constraints I'll continue to make stuff for gifts if they can be delivered safely.

I've decided too that there will now be a “treat for the week” included in my menu ideas … up next

The cheesecake and the doorstep delivery

As you know from recent posts I'd made the salted caramel cheesecake … there's only one problem when you've “road-tested” a dessert that has a limited lifespan you need to give it away, consequently my deliveries increased!

The doorstep delivery began and I realised quickly that the best feedback comes from random taste testing.

I posted the comments after delivery of the first two slices - here's what happened with the rest :

a slice each to my friends who'd had a package

as a gift. One friend couldn't indulge but her husband could …

… the next day – I didn't tell him he'd got cheesecake

• he has a smile on his face and uttered “mmm mmmm mmmmm”.

• Thank you x

I collected my meat order from the butcher and on my

way home popped in to say good morning to the other recipient …

“that was the best cheesecake I've ever tasted”

another slice to my best friend and running buddy when

I delivered her Christmas package – I knew she'd share

the cheesecake with her daughter …

… message received later that day – “absolutely

scrumptious”

later that week, on a run – the cheesecake was

mentioned again - “your best dessert ever”

My intention was to make people smile and I think I did.

I have a feeling that the cheesecake will be back – it would be a great addition to a summer gathering – hopefully we'll be able to celebrate by then!

Next … a Christmas gift

After Christmas …

I delivered the first package on the 8^th December. It worked out better than I'd expected – everyone is so busy rushing around with last minute lists that they don't have time to cook or organise food so the delivery of the package gave bits and pieces to create a supper or a lunch with sweet treats to follow. Who'd have thought that cheese scones would be so popular, they aren't exactly what I'd call festive fare but may be that's the secret of the scone and a cheese version in particular! The relish had a part to play and I suppose produced what I'd call a posh ploughmans.

Neither was I prepared for the reactions and am very happy to report that the idea was a success. The next two packages were delivered on Monday 21^st December and soon after I received the following :

“Thank you so much – your cranberry and onion relish

is delicious and perfect with cheese, ham and pork pie.

As for the cheese scones my Grandson loves them and

has already ordered two for lunch tomorrow”

On the sweet side, Rocky Road always seems to be popular but the standout has been the tiffin – what I'd consider to be an old fashioned treat, then I noticed that a well known supermarket had pinched my idea – how rude! The only difference being they added Christmas Trees made out of chocolate to the top – too much chocolate!

I'm waiting for feedback on the last package delivery, which looks more like a traditional hamper – have a look :

 

Here's a Rocky Road delivery – you can make the smallest of gifts look pretty :

When I had the Brown paper packages … Christmas Box idea I didn't realise it would require the planning and organisation that it did, probably because what began as a gift for Margaret but then grew into four more! In addition to which there were the smaller one off gifts.

Further news to follow …

I have a list!

Before I move on to the dessert I promised, I've a hotchpotch of bits and pieces I've been meaning to tell you before the Christmas Box took over!

None of what follows is connected – hopefully it will entertain.

Do you remember back in September and in particular “pasty gate”? I wasn't happy with M&S and their attempt at a cheese & onion pasty and went on to give you my version of a Greggs masterpiece.

Here are extracts from an article written by Marina O'Loughlin – (for those who don't know her Ms. O'Loughlin is the Food Critic for The Sunday Times). Apart from her weekly restaurant review she occasionally adds a short piece entitled “Plate of the nation” :

“Back in poverty-stricken days I had a real fondness for these squidgy calorific parcels …

A couple of years back I revisited the cheese and onion pasty of my youth and found it dry, dusty, not in any way pleasurable, chalking my distaste down to some kind of maturity.

Perhaps it's time to give my former fetish another go? It's still calorific and, God help me, blandly splendid. The pastry is crisp at the edges, gooey in the centre – I'm a bit of a fan of the pastry soggy bottom.

Greggs is a raging success story for a reason: cheap, filling, unchallenging food that sometimes hits the spot you had forgotten you even had...”

Thank you Ms. O'Loughlin!

Next on my list a bit of fun with potatoes, specifically roasties. It was my Grandaughter Alyce's birthday at the end of November and she lives in the North West so no visiting, no nowt as we say up North. Alyce has a passion for roast potatoes and, I'm flattered to say, mine in particular. I decided to throw caution to the wind and send a brown paper package, suitably packed and ice packed I might add, of roast potatoes for her birthday. Expensive roast potatoes I hear you say – you'd be right, however sometimes you've just got to make someone smile and send a gift they aren't expecting. Did it work? It surely did – the reason I'm telling you this story – it'll make you smile too.

The final tick off my list is another idea for a festive box – not necessarily for Christmas, for any occasion. I found a striped box which had a lid that closed on a small circle of velcro – aha I thought lets give it a zhuzh with a fancy bow and see what happens – have a look :

I used the box for one of my “brown paper packages … Christmas box” hampers and delivered it – at a distance and safely of course – last week. It was very well received I'm delighted to say and the moral of this story – you never know what you've got stashed away that might have another life!

Note to self – if you do venture forth even just supermarket shopping after the holidays you'll probably find boxes at bargain prices along with the ribbon too.

Back to the dessert I promised!

A post script … I didn't forget the syrup!

I think you'll find this little gem really useful, here's the recipe - it's easy peasy :

Lemon syrup

200g icing sugar, sifted

8 tblsp lemon juice

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

This will give you 300ml(approx) of syrup.

Sifting the sugar ensures it dissolves evenly, no lumps required!

The syrup deserved to look fancy schmancy – here's what I found :

This was perfect for my Christmas Box idea, the exact size to nestle into the box – 50ml. I paid £19.99 for 12 x 50ml bottles, complete with cork lids, labels and twine, by Maison & White – you won't be surprised to learn that I bought them from Amazon.co.uk. There are all sorts of different shapes and sizes to choose from.

Ta dah!

Your serving choices :

Soft drink, a drop of syrup in a tall glass, top with chilled soda water and just swizzle.

Still soft – drizzle over ice cream, add a square or six of Rocky Road and fresh fruit for an instant dessert.

Spiked – add a generous drop of Limoncello liqueur.

Sparkling and special – for the festive season add a drop in a Champagne flute or a Martini glass, top with Prosecco, swizzle and enjoy.

Sounds like a great plan – any of the above – something for everyone!

The brown paper package and the Christmas box – the photos

 

here are my offerings, in the box

my understated brown paper package, tied

up with string

my overstated brown paper package, tied

up with festive ribbon – the bow stays put

because the ribbon is wired at the edges and

it's 6cms/2¼” wide

I hope this series has given you some inspiration – small gifts - made and given with love. I have another couple of final bits for you.

In the meantime, Merry Christmas but most of all stay safe and well.

Hokey-Pokey – aka honeycomb and chocolate

You have to be a certain age to remember cinder toffee – it's downside was that it almost always stuck to your teeth – not a good look! The recipe that follows gives you a honeycomb hit but because it's with toasted salted pecans, chocolate and bashed crunchie bars it's dangerously moorish!

Hokey-Pokey

75g unsalted butter

100g pecan halves, roughly chopped

sea salt flakes

300g dark chocolate

2 tbsp golden syrup

3 x 40g Crunchie bars

Heat a small knob of butter in a pan and when foaming, tip in the pecans with a pinch of sea salt flakes. Stir over a medium heat for 3-4 minutes or until toasted – you will smell them when they are ready. Tip the nuts into a bowl and leave to cool.

Break the chocolate into small pieces and melt, in a medium pan, with the rest of the butter and the syrup, stirring. Once the chocolate mixture is smooth, take the pan off the heat. Bash the Crunchie bars (in the wrappers – less messy!). Add the Crunchie pieces, along with the toasted pecans, to the chocolate mixture. Gently mix together before transferring to an 18cm round or square foil tray 23x23cms/9x9” (or cake tin if you prefer to wash-up!)

Leave to set in the fridge.

Remove the slab from the foil tray and cut in half – have the long side in front of you. Cut into similar size strips – cut those strips in half and keep going until you have small squares measuring 1.5cms/½”. As a guide if you follow the above you'll get 84 pieces per half, so 168 in total. If you want larger squares you'll obviously get less. I find a Chef's knife is the best kit to cut the squares.

Without doubt what lifts this treat to another level is the salted toasted pecans – make ahead and box when cooled until you're ready.

If you haven't made this before then be prepared … to get repeat orders, you'll be a very popular person.

The final recipe … the dainties

Cheese Scones

Everyone has their own favourite “go to” recipe for scones so it may be a complete waste of time! For those who don't I know that this works for me :

Cheese Scones

500g plain flour (1lb 2oz)

1 tsp salt

2 tsps bicarb

4½ tsps cream of tartar

125g (5oz) unsalted butter

75g (3oz) mature Cheddar cheese, grated

300ml milk

1 large egg, beaten

6.5cms/2½” fluted cutter

flour on the side to dip the cutter

Pre-heat oven 200fan/220c/Gas 7

Sift the flour, salt, bicarb and cream of tartar into a large mixing bowl. Rub in the butter until you've got breadcrumbs, add the grated cheese then add the milk – all of it – mix with a round bladed knife, roughly and then tip onto a floured surface and knead lightly so that you have a dough. It should be 3cms/1¼” thick. Remember to dip your cutter into the flour before cutting.

How many scones you get depends on the size of the cutter you use – using a 6.5cms/2½” fluted cutter you'll get 12 – they are huge. If you're intending to use as part of a Christmas Box/Brown paper package then you might want to consider using a smaller cutter – scaled down they'll look neater when bagged and tagged to go in your Box! 5/2” or 6cms/2¼” approx would be perfect.

Place on a baking sheet, dusted with flour, then brush with beaten egg. Bake for 10 minutes – risen and golden brown.

It might seem an odd contribution to a Christmas Box – all I can say is that if ever I'm asked to cook or bake for a gathering cheese scones are top of the list. Give your family and friends what they love - not what the season dictates - a person can only suffer so many boxes of dates or the orange and lemon slices from yesteryear.

Now for the Hokey-Pokey – chocolate and honeycomb that is to say!

Rocky Road – don't make life difficult!

As I said at the beginning of Brown paper packages … use tried and tested recipes – what's your signature bake or preserve or pastry? This sweet treat has always been a resounding hit so it's a must have in my Christmas Box – here's the recipe :

Rocky Road

250g dark chocolate

150g milk chocolate

175g soft butter, unsalted

4 x 15ml tbsp golden syrup

200g hobnobs

*150g shelled Brazil nuts

*150g red glace cherries

*125g mini marshmallows

Put the biscuits into a freezer bag and roll with a rolling pin until you get a mixture of rubble.

Chop the Brazil nuts into different sizes.

Chop both sorts of chocolate into small pieces, or use chocolate buttons made for melting and then put them into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.

Take the pan off the heat and add the biscuit and nuts, cherries and mini marshmallows. Turn carefully so that all the ingredients are coated with the syrupy chocolate.

Tip into a foil try (I use a tray bake 31x19x3.5cms/12½x7½x1¼”), smoothing the top as best you can, although it is meant to be lumpy.

Refrigerate until firm enough to cut, which will take about 1½-2 hours although it doesn't matter if you get sidetracked and leave it longer. Take the set block out of the tray. With the long side in front of you cut in half – set aside the other for the moment. Cut into 8 strips and then across – you are aiming to cut into 2cm/1” squares – there's no need to stress – approximately will do. If you manage to cut 2cm/1” you'll get 92 squares per half, 184 in total.

You can make the Rocky Road into whatever shape you want - cut into bars or squares. Store in an airtight container in a cool place for up to 1 week or freeze for up to 1 month.

This is the basic Rocky Road recipe. If you really want to push the boat out you can make it festive and use crispy Amaretti biscuits, crushed instead of the hobnobs.

If you'd like to personalise it design a version of Rocky Road as a special gift for a special person.

The three ingredients marked “*” can be swapped to suit.

Check out the “Design your own Rocky Road” sheet up next for some ideas.

Cranberry and red onion relish – the photos!

 

I was able to get preserving sugar, which was

a surprise

dice the red onion as finely as you can manage

it makes for a more refined texture – if that makes

any sort of sense!

I used good quality cranberries – the American variety

if you can get them – plumptious

Here are the jars I'd stashed in my garage

Here's the finished relish – delish

A choice of jars – those mentioned above

and a small kilner jar

Now for the Rocky Road!

The “Brown paper packages” and “Christmas Box” series

First up - Cranberry and red onion relish.

I think I prefer a relish to a chutney – I like the combination of fruit and a vegetable, letting the remainder of the ingredients do their thing. The other huge plus is that it doesn't take long. A chutney is fruit with additional spices and aromatics – usually taking at least an hour to cook and you have to live with the aroma in your kitchen for quite a while.

Here goes :

Cranberry and red onion relish

300g dried cranberries

3 medium red onions, finely diced

3 tbsp olive oil

7 fl oz of Balsamic vinegar

3 tbsp of preserving sugar

celery salt and black pepper

6 jars – my discovered stash, they

are 7 sided and measure 5cms/1¾” in diameter

x 7cms/2¾” high

Sweat the onion in the olive oil. Add the cranberries, vinegar and sugar and simmer gently for 25/30 minutes until sticky and reduced, season with celery salt and black pepper.

This recipe will give you 780g of relish – I filled seven jars as per the photos that follow.

If you can't get hold the preserving sugar you can use granulated.

Here come the photos!

Choices to make … boxes to fill!

Remember that nothing is set in stone and you can change your mind and tweak – make a list of what comes to mind and then sleep on it – or in my case go for a run – fresh air helps clear away the “broken biscuits” in my head when I can't think straight!

I've decided to mix savoury and sweet and I've based my packaging choices to suit the size of the cardboard box already illustrated. An odd number of treats look good when arranging – take account too of the size of “preserve pots” or jars – they don't have to be exactly the same but a smaller pot or jar looks better than, as an example, an average jar of jam which is approximately 450g.

Here are my choices :

Cranberry and red onion relish

Rocky Road

Cheese scones

Hokey pokey

Three Cheese Dainties

I haven't forgotten the syrup – I have a couple of extra ideas up my sleeve – all will be revealed!

Action plan :

The relish can be made now and fridged, ready

to label and zhuzh

The Rocky Road and the Hokey Pokey ditto – and

then bagged and into the freezer ready to transfer to

your bag or box of choice

The scones and dainties I'll leave until nearer the

time so they'll be fresh and give the giftee the choice

of freezing or demolishing immediately

Sounds like a plan – next up is the series of recipes with photos to help, mentioned during my chat with Bernie Keith, on his Radio Show, The Bernie Keith Show, BBC Radio Northampton on Thursday 10^th December 2020 at 10.45am - these are the Brown Paper Packages tied up with string and Christmas Box ideas – just in case you'd like to have a go at making your own gifts!

Margaret's Christmas Box!

Before our second lockdown I saw my friend Margaret once a week, distanced, for coffee. I should explain that Margaret is a very fit 89 year old. During one of our coffee mornings I asked her what she thought of my latest nocturnal thought – being awake at 2am has its rewards - and pitched my idea of making a selection of her chosen favourite home-made treats as a Christmas Box.

In my head it was a personal gift and ticked more than one box – she got to choose what she wanted and I didn't have to shop for a gift which I knew she'd like – but I could do better. One of my best hits in recent years was to buy her an advent calendar and in each “window” was a small jar of preserve, all different, for each day.

Not only did Margaret love the thought, she admitted being concerned about the difficulty for her of being able to go out shopping – spare a thought for the people out there who do not use modern technology! We had so much fun bouncing around ideas for her “Christmas Box” and my gift from Margaret is a donation to The Donkey Sanctuary!

Here's a taster from her preliminary list – lemon drizzle syrup :

I “borrowed” this syrup from my Lemon Tiramisu recipe - any leftovers were committed to the freezer in small pots. I may even zhuzh it for the festive season and add a generous drop of Limoncello liqueur.

I gave Margaret a pot of syrup to try over desserts - fresh fruit or the last piece of cake that needs reviving, anything goes. The only problem was she finished up with a drop left and didn't want to waste it – here's her tip – poor into a tall glass, add a good glug of chilled soda water and swizzle – result – absolutely refreshingly fabulous! I do love it when nothing gets wasted – who'd have thought it!

At the time I pitched the idea we didn't know about the second lockdown - now we do know it would appear that our ideas are even better than we first thought. Now I'm expanding the “Christmas Box” to include a selection of stuff – so far I have four boxes to fill … and counting.

Thinking “outside the box” has now become thinking “inside a box”.

Gotta go … choices to make, boxes to fill!

BPP – bags for chocolate!

there's a large cellophane bag underneath

the pennant shaped bag and then the red ties – it's

to give an idea of choice and what size chocolate delight

will fill them

the measurements of both are set down below

large clear cellophane bag

28x12cms/11x5” - with side gussets

pennant shaped bag

29cms/11” long (to the tip) x 13cms/5” wide

I've scrunched the large cellophane bag so that

you can get a better idea of size when the sides are

opened and scrunched!

 

These bags are really festive and smaller

than the other example so you'll fill more of these

with a batch, say, of Rocky Road

Note to self : if you're going to make Rocky Road, make

sure you cut it into small pieces

Next up – deciding on the contents of your package

Brown paper packages … the photos

 

I sourced my boxes locally from SCS Packaging

in Finedon, NN9 5JG – check out their website

www.scspackaging.co.uk

I bought 25 - only because they were flat packed in

25s so any I didn't use wouldn't take up space

storing for another day – a bargain at £4.30

the measurements of the boxes is as shown

At this time of year even the larger supermarkets

sell what they call a “crate gifting pack”

the twine and tag will be excellent to complete

the vision of a brown paper package, tied

up with string

If you'd like to go smaller, here's another

idea – this box comes flat packed and if I can

assemble it believe me anyone can

the measurements are 16x16x7cms/6x6x3” 

I've had these a while and so can't remember what

I paid – all I do know is that they weren't expensive

and don't take up space – flat packed x 4 boxes

There's more … bags for chocolate to follow

Brown paper packages tied up with string

I realise it's nothing new to make your own gifts to give at Christmas – lots of us having been doing it for years. In 2019 I made pies and the year before I made more Rocky Road than I thought was possible to ship to friends and family.

This year is so different for everyone that I've decided to broaden the idea of making my own gifts, based on the title above – it's time to step it up!

If you like the idea, even in principle, choose items you know you can make with both arms tied behind your back – tried and tested – don't make life difficult for yourself. Think about how you're going to “present your present” it doesn't have to be big – small is beautiful – for example if you're great at making chutney or relish go for it.

A few hints and tips :

Have a root around your store cupboard and where you keep your food related stash too. You know exactly what I mean – that pack of six small jars with lids that was such a bargain at the time, hmm where did I put them?!

Decide what you'd like to make – are you good at jam, chutney, biscuits, festive cupcakes, the list is endless and the world is your lobster.

Your gift doesn't have to be a huge selection of stuff – one pot or jar or bag that looks pretty ticks just as many boxes. If however you are creating a package then odd numbers work well when snuggled into a bed of shredded paper or scrunched tissue paper.

Choosing the packaging for your festive treats is important and fun too. You may have your own ideas already but in case you need food for thought – sorry – have a glance at the photos that follow – they may give you a shove in the right direction – either way, fab!

Packaging photo guide up next …