Tart, crunchy, crumbly, hearty, warm, soft, textured, sweet, and aromatic. A nutshell description of what you would encounter if you made this bread at home. It is so much more than that though–it’s an experience. First, it fills your house up with the warming smells of yeasted whole wheat bread as it rises and bakes. Then, as you are enveloped by the soft blanket of bready-aroma, you bite into a warm piece smothered in fresh butter–a little drips down your chin–and a zing! of apricot hits your tongue as you crunch into a small grounded piece of toasted almond. The bread is so warm and moist (the coconut shreds helped with that), that you don’t even need the butter and honey you find yourself spreading on top. But today, today you are being a little bit wild, a little decadent, even a little mischievous. Because if we were “good” all the time, life would be really dull and boring.
It felt good to be bad, but the funny part is, this bread is not bad for you–it’s great for you. And I’ve been enjoying it for breakfast and an afternoon snack since I made it! I am discovering that there really is a place for my beloved baking in the world of health. Not everything comes out like cardboard, a sugar cube, or a well oiled piece of paper (although, this has definitely happened). I find when I let my creative inhibitions flow, recipes like this literally emerge and I am quite satisfied. So much so, that I feel a bit mischievous. And I like it 
.
Cheers!
Apricot Almond Whole Wheat Bread
5 cups whole wheat flour or spelt flour (+ about 1 cup more +/- to get it to more of a bread dough like consistency vs. a paste consistency)
1 package fast acting yeast
2 cups plain, organic, kefir (or buttermilk, or plain whole yogurt)
1/4 cup warm water
3 organic eggs
1 teaspoon sea salt
1/4 cup real maple syrup
2 tablespoons honey
2 teaspoons baking soda
1/4 cup melted butter
1 cup unsulfured dried apricots, cut into pieces, soaked in boiling water for 20 mins.
3/4 cup shredded coconut
1 cup chopped almonds
In a 1/4 cup warm water, sprinkle the yeast and let it get nice and foamy. Meanwhile, combine the flour and kefir. Add the yeast and mix for about a minute. Add the eggs, sea salt, maple syrup, honey, baking soda, melted butter, apricots, and almonds. Knead until firm and spongy–I used my kitchen aide bread hook for this recipe and had to add about 1 more cup of flour to get it spongy. While stirring, add a 1/2 cup more at a time while kneeding with the bread hook to get it from a paste-like consistency to a more bread-like one. Even then, it may feel a little more soft than normal which is OK. Let rise until doubled in size (this will vary too, mine didn’t double but it rose enough where I was confident in putting it in the oven, when I did, it rose beautifully during the baking process), in a warm place. Bake at 350 for 45-55 mins, until a toothpick or knife comes out clean. Serve warm and enjoy!
Spring has sprung late this year in Portland. With over 20 consecutive days of rain, hard rain, we’ve all been very much so ‘under the weather’, so to speak, up here in the Pacific Northwest. Everyone from the students in my yoga classes to the usually chipper staff at my local grocery have been in a little bit of a funk–myself included.
During this past month of rain and cold, I haven’t found myself craving my normal spring palate of foods. Fresh, crisp greens such as Napa or Savoy cabbage, spring peas, and even fruits like my favorite strawberry have eluded me. Instead, I’ve been eating things like dark rye bread with a thick layer of molasses butter spread on top, hearty curries, whole grains, legumes, and even more seaweed interspersed throughout different dishes and meals. All of these foods are heavier, warmer, denser, and, interestingly, are high in minerals (especially the sea weed).
Eating this way while the sun has been in (what seems like) permanent hiding has felt good–yet it isn’t my normal behavior at this time of year. So I started to investigate, looking to find exactley why this is from a physical standpoint. I just want to say here that the body is amazing–it will tell you exactley what you need when you need it, or don’t need it, if you know how to listen to what it is trying to tell you! Why is this? Or better yet, how does this happen? Subtle clues–like cravings or hunger pangs,–or sometimes not so subtle clues–like headaches or digestive problems– will queue you in to what you need. In my case, my body was screaming for more minerals, and even a little comfort, through the grounding, warming foods I’ve been recently eating.
The molasses was what really struck me as odd. I’ve never before really enjoyed the taste of just straight molasses–it has such a heavy, dark flavor that is sometimes quite unpalatable for me. So why all of a sudden am I craving it? Molasses is jam packed with some amazing minerals and vitamins that I’ve been needing more of: magnesium, or the super mineral I like to call it, actually helps the body absorb calcium extremely well, iron, copper, calcium, potassium, manganese, vitamin B6, and selenium. These minerals are important for everyone, but especially women to get enough of. Maintaining healthy levels of iron in the body is important as an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. If you have an iron deficiency, you are probably feeling tired more often than you’d like. It’s also fantastic for your hair, skin, and nails.
I also referenced one of my favorite resources, Healing with Whole Foods by Paul Pitchford, and found another theory that interestingly overlaid with the purely physical explanation of mineral deficiency. The sweet flavor, explains Pitchford, is appropriate in every season and especially desirable for harmony during seasonal changes. Examples of warming, sweet foods include spearmint, sweet rice, sweet potato, mochi, rice syrup, molasses, sunflower seed, pinenut, walnut, and cherry.
Pitchford goes on to further explain the Chinese Medicine theory for the source of disharmony–too many desires (whether for sex, fame, power, security, money, etc.) can blind our proper judgment so that inappropriate actions and diet may be chosen. Most importantly, Pitchford states, is that regardless of diet, emotions themselves when driven by the desire-complex of greed, anger, and resentment greatly damage liver function. In Chinese Medicine, the theory is that unresolved emotional issues are stored physically as residues of excess in the liver, while emotional clarification unlocks and releases them. Therefore, as the diet improves, it is necessary to liberate emotional obstructions–if they are not, an emotional cripple can find a way to pervert even a sound diet so that it supports his or her current disturbances.
Pitchford has even created a list of the both physical and emotional symptoms of liver deficency and then lists the dietary principals and steps to be taken to heal the liver. Interestingly enough, foods that harmonize the liver are also regarded as important for eating in the spring, including whole grains, legumes, vegetables, and molasses.
The investigation into my sudden molasses craving proved to be more complex and interesting than I imagined. Those cravings for molasses had as much to do with mineral deficiency as they did an emotional state– they may have also been part of an age old tradition the intelligence of the body tapped into of preparing oneself for the spring and warmer weather in the summer. The “deficiency in the liver”–a major cause of this being emotional stress–certainly brought me pause and awareness to how I am thinking, and more so how much I am thinking about (aka: worrying) things. It’s also given me some important insight to seasonal eating, my body’s needs, and the importance of minerals for me in my daily diet. Have you been craving anything in particular lately?
Molasses Butter, via Debora Madison’s Vegetarian Cooking for Everybody
1/3 cup blackstrap molasses
1 stick cultured, pasture fed butter (just found this great butter, it’s incredible!)
In a pot, heat the molasses with the butter until melted. Remove when totally melted and whisk until completely blended. Pour into a small mason jar, let cool. It can live on your counter, no refrigeration needed.
Try a teaspoon of this in your oatmeal, on toast, in french toast batter; put a little bit in your bread dough, muffins, and cookies. Enjoy!
Excessive sugar consumption, writes Annemarie Colbin author of Food & Healing, is believed to be involved in a host of very common problems: hypoglycemia or hyperinsulinism, diabetes, heart disease, dental caries, high cholesterol, obesity, indigestion, myopia, seborrheic dermatitis, gout, genetic narrowing of pelvic and jaw structures, crowding and malformation of teeth, hyperactivity, lack of concentration, depression, anxiety, psychological disorder, insanity, and even violent criminal behavior. In addition, it raises our insulin levels, inhibiting the release of growth hormones, which depresses the immune system. Too much sugar, literally, can make you sick.
So why all the fuss? Considering all the damage that sugar can do to our bodies and minds, why do people love it so much? How come certain people just can’t seem to get enough? After reading this long list of ailments, I took a long pause. I started thinking about my own personal draw to sugar, especially during my more formative, learning years. I remember it tasting good, there were a lot of things I could make with it, and I literally craved it. Even as recent as six months ago, if I was needing comfort, I would run to the kitchen to bake a dozen chocolate chip cookies to calm myself. But interestingly, I’ve noticed I haven’t done this in about four or five months. The education I am receiving at the Institute for Integrative Nutrition could have something to do with it, but it was what Colbin explains next that hit home for me.
If the whole earth is a system, she explains, and living systems tend to keep themselves balanced as they evolve toward forms of higher complexity, sugar eating must fit somewhere in earth’s balancing act. Throughout this book, she gives energetic properties to different foods. One theory is that sugar is associated with strengthening our ego awareness and enhancing our personalities because she has labeled it as expansive (light, scattering of thoughts, associated with short bursts elation/happiness).
Now I was really interested to see where this theory would go—somehow I felt like I was being directly spoken to.
Colbin is not the first to make such statements. Rudolph Hauschka, a German scientist, scholar, and researcher at The Clinical Therapeutic Institute at Arlesheim was the first to discuss sugar in this effect. Sugar has done its job, says Hauschka, when people develop a full consciousness of themselves as individuals and of their place in the universal order.
This certainly makes a lot of sense when thinking about children and teenagers addiction to sugar and sugary substances. They can’t get enough! Because they are in process of gaining their independence and finding themselves. With this in mind, I came to realize my lack of desire to bake super sweet goodies has dropped off a cliff since I’ve been feeding myself on a deeper level and doing something that I am absolutely passionate about. I am not craving sugar because I have found a purpose—something that I love and am excited about. Holistic health was such a natural segue that it was effortless in my decision to follow that path—always a clear sign for me that something is right. Colbin and Hauschka make it clear that, once we become clear and comfortable with ourselves, we don’t need sugared sweets anymore.
Something that I find fascinating is the interconnectedness, the wholeness of our direct relationship we have with the food we put inside our bodies. Not only does it make us feel a specific way physically, but it has psychological and emotional effects as well. Interestingly, this theory put into words something I had been feeling for quite some time and I was compelled to share it with you. What are your thoughts or observations about sugar?
Ah, sugar–we go way back–as far back as I can remember, actually. I would go into the kitchen and bake something when I felt bored, alone, or entertaining myself. I have a very clear memory about how I started baking: I was maybe 8 or 9 and I had been bugging my mom quite a bit about “being bored”. I’m so bored! I would whine to her. She would rattle off her regular list of things I could go and occupy myself with: go play outside, read a book, play with your dollhouse (yes, I interior decorated that thing like you would not believe!), and she’d always throw in “you could always do some chores” in which case I usually found myself something to do pretty quickly. But one day, she added to the list, bake some cookies, and I thought “hey, I can bake some cookies!”. It was one of those self-realization childhood moments–yes, I CAN do that! For an eight or nine year old, that was pretty big.
So I got in there and never looked back. The kitchen became a place of empowerment and positivity–I could make things and make them well. I could create new flavors, smells, and textures all by myself that were delicious. I found refuge in the kitchen. And the irony is the kitchen is a place my mother and her generation worked so hard at getting themselves out of. But positive reinforcement after positive reinforcement (oh, this tastes wonderful! or, Trish, can you make us some of your wonderful _______?) I felt drawn into that room like a bee to honey.
These past three years however, my approach to cooking and to self-healing has grown yet again. Instead of using sugar to give myself a hug, I now use it more sparingly and only for special occasions. And I find that I enjoy it that way even more (and after years of using sugar in one way, this actually surprises me a bit). I also have found that the less I eat granulated sugar in my foods, the less I crave it. I used to get really emotional just reading about the attributes of sugar (seeing words like bad and addictive, etc etc…), thinking to myself the whole time “no one’s taking away any sweets from me!”. Hilarious, I know. But quite revealing when it came to understanding my body’s needs vs. my heart’s needs.
I found these Chia Seeds at my local New Seasons market in their bulk section. Try Whole Foods or your local food co-op too
So how the heck does Chia Pudding fit into all this? Well let me tell you. It’s one of the best desserts I’ve had in ages and there is no sugar in it. It is sweetened with a little real maple syrup, but the whole fat coconut milk is what really satisfies the sweet tooth. Chia seeds (yes, I’m talkin’ about those seeds that are used to make the infamous Chia Pet–cha cha cha chia!) are great for lowering cholesterol and helping with thyroid issues, along with many other things. And it has to be whole coconut milk–in case you missed the Better Bites post about Healthy Fats, check it out. Light coconut milk is missing most of it’s amazing mineral and healthful properties. Whole coconut milk is not only delicious–and seriously one of my favorite foods on the planet–but it is full of good things like potassium and phosphorous and it is a natural immune system builder. I find that a little goes a long way too because it is so rich, just how I like it!
I use Native Forest canned coconut milk because it is BPA free
The pudding comes out in the consistency of tapioca. These little amazing seeds get a bit gummy and chewy like a tapioca would, expanding as they sit in the coconut milk. You can really use any type of liquid milk or juice for this–mango juice, apple juice, green juice for a more pudding-type consistency–coconut milk or regular whole milk, for a more cream-like consistency. It was even better the second day–a much thicker consistency more like ice cream, after leaving it in the fridge in a tupperware over night. Cheers!
Ch-ch-ch-Chia Pudding via Find Your Balance
4 Tbl. chia seeds
3/4 cup organic whole-fat coconut milk
1 Tbl. maple syrup
Topping options are endless: fruit, nuts, shredded coconut, cocoa, cinammon…
In a bowl, combine seeds with coconut milk. Stir well. Let mixture sit for 20-30 minutes. Stir every 5-10 minutes. The consistency will become thick and tapioca like. Add maple syrup and stir. You may refrigerate at this point for a cool treat, but it’s also good at room temperature. Add toppings and enjoy!
It’s strawberry season–the sweet tangy flavors of these berries always get me ready for long, lazy summer days. On Sunday I made a rustic strawberry galette with fresh berries from the farmers market. It oozed, splattered, splashed, and dripped all over our plates, chins, and shirts until we had eaten it all. It was accompanied by a huge dollop of fresh whipped cream (made with a hint of vanilla) and it was pretty amazing.
Today is also my birthday. I usually make my own cake each year for no other reason than, I like to bake. There are not too too many times throughout the year that one can go all out and make huge cakes–I get torn between just doing it and then having a lot of waste–my guilt with the waste usually rings in first, so I back off and wait for those special occasions. I’m not saying that I wouldn’t mind someone else baking a cake for me because that would be amazing as well! But there are a few specific, special people in mind that would blow all our minds with a fabulous cake: Kiija + Brent, Drew, & Ellen. I’m just sayin’ 
.
Now I’m off to do whatever it is we do on our birthdays: what we want to do! For me, that’s taking a jog, reading my huge stack of health books (thanks, Mom!) that I specifically asked for and enjoying immensely (I can’t seem to get enough of the nutrition/health reading…), maybe bake a cake, teach a yoga class, and generally just have a good day. I hope you have a fantastic day today too! Cheers!
Strawberry Galette
For the dough:
2 cups non-bleached all purpose flour
12 tablespoons cold butter
1/2 teaspoon salt
1 tablespoon granulated sugar
Preheat your oven to 400 F. In your food processor or in your mixer with the paddle attachment (I’ve also just used my hands for this), mix all the ingredients together until the butter is pea-sized in shape. Put in the fridge for up to 2 hours if the butter seems too soft. It’s a good idea to keep it in the fridge anyway while you prepare the strawberries.
Strawberry filling:
Cut up about a pound and a half of fresh strawberries. Add maybe a tablespoon of brown sugar–if the strawberries are on the tart side, add a little more, but if they are super sweet and wonderful, a tablespoon or less is fine. Add a capful of vanilla extract. Toss everything in a bowl until well coated. Set aside
Roll out the dough in a irregular circle-like shape until it’s approximately 1/8 inch thick. Transfer the dough to your baking sheet or stone. Add the berries to the center then gently start folding the sides up to keep everything in the middle. If there are large cracks, you might want to dip your finger in a little water to seal them. Inevitably, some juices will escape, but you want to try to keep as much of those juices inside–they make it taste the way it does! Aka: amazing. You can dip a pastry brush in either milk or heavy cream and brush the top dough parts to give it a golden crust when it comes out. Sprinkle it with some turbino sugar too if desired, then, absolutely enjoy.
Pietopia is officially here! Starting tomorrow (May 21st), you can officially enter your 300 word explanation of what your life tastes like, in a pie. I am so excited to see all the flavors of your lives come together in this fun contest! But wait, it gets better–if you are one of the first 50 people to enter, you will receive a Pietopia Pie Crust kit! This includes Stone-Buhr flour, the recipe for Grand Central Bakery’s perfect pie crust, a coupon for butter from Organic Valley, all wrapped up in a great little bag! You can pick them up at Grand Central Bakery, I’ll be sure to let you know which one’s will have them when you enter.
To enter, click here to pay the $10 entrant fee then email pietopiacontest@gmail.com your story and recipe. To read more details about the contest and about the judges, you can see it all on the Pietopia page. We have such a fantastic line up of prizes and judges, this is going to be the best Pietopia yet! I’m really looking forward to your stories–they’ve been amazing every year and this year I know will be no exception. May the pie be with you–and good luck!
Pietopia Recap
What does it taste like to be unemployed, starting a new job, just married, divorced, a new homeowner or desperately searching for housing? What kind of pie would describe the way you are feeling right now? Could you imagine your thoughts, concerns or joys transformed into the All-American Pie? This is a call to entry that has been put out for the past two years to the city of Portland, my current hometown, to find out what the flavor of peoples lives are through a pie.
To participate, please submit your pie recipe and written explanation, including why you chose the recipe and how the taste of it relates to the current state of your life in under 300 words starting May 21st through the deadline of June 25th 2010. Submissions will not be accepted after the June 25th deadline. The project will culminate with an exhibition of the winners at the Portland Farmer’s Market Buckman between 20th and Salmon on Thursday August 5th, 2010. Each winning pie will receive a limited edition screen print reflecting the ideas in the written statement. Pies will be judged upon the creativity and innovativeness in ideas reflecting the ingredients used in the recipe for the first round of judging by the food-writers panel, and for how well the actual flavor aligns with your story in the second round of juding by the bakers panel. The contest is not limited to Portland residents, anyone, anywhere can enter!
Get as creative or as traditional as you want with your pies! Savory, sweet, fruit, cream, custard, meat, or vegan, do it up! The winners will bring their pie’s to the Buckman Farmer’s Market (20th and Salmon SE) August 5th, 2010 for some good old fashioned tasting (yes, that’s right, free pie tasting! yum!). Come and and find out what the taste of your community is like! Plus check out the amazing silk-screens that will be specially designed for each winning pie, the 2010 edition pie plates done by an amazing local ceramicist, a raffle, and more!
How we eat seems quite simple: food, spork, mouth, repeat. Taste, however, is a matter much more complex. It’s a process that involves taste buds, neurotransmitters, the brain and a whole host of other biologic functions. We have nerve endings that fire, transmitting neural impulses to the brain allowing us to process, identify and experience and taste what we are eating. There is still so much we do not know or fully understand about how our brains function, but more and more is being learned every day. Specifically, more is being learned about how taste and how we eat are connected.
Have you ever noticed how when you eat foods with some combination of sweet, salty and/or rich flavors you tend to want to eat more foods with sweet, salty and/or rich flavors, whether it’s cured meat, chips or your sister’s birthday cake? Have you also noticed that when faced with a cookie or apple at snack time, you’re usually drawn more to the cookie? Can you blame kids, like those on Jamie Oliver’s recent Food Revolution TV show, for picking the souped-up sweet flavor of chocolate milk over plain old, delicious but decidedly not chocolaty milk? Dr. David Kessler, former commissioner of the FDA, in his book, helps us understand the science behind eating experiences like the ones above. He describes his holy trinity of flavors most patable to us: fat, salt and sweet. These are flavors that, unlike other flavors, trigger instinctive responses in us to eat more foods with the same taste of fat, salt and sweet. He points out that most manufactured food has these tastes in spades (do the slogans “betcha you can’t eat just one” and “once you pop, you can’t stop!” ring a bell?). Not only do they contain combinations of sugar, fat and salt but they have engineered substances that are sweeter than sugar, chemically restructured fats and amounts of sodium often in excess of our daily requirement. Sweet, salt and fat are a heady combination of flavors that sets off neurologic fireworks in us and the more concentrated, processed versions of the natural sources of sweet, salt and fat flavors triggers a proportionately more intense reaction. This combo stimulates the same part of the brain that heroin does and triggers instinctive responses in us to eat, eat, eat – instinct bred into our ancestors to prevent starvation in times of scarcity.
When we are constantly bombarded by these flavor fireworks, we can overstimulate the part of our brain that regulates how full we feel, how we taste and how we eat, knocking us off kilter. Suddenly, our innate ability to judge satisfaction, hunger and over-all equilibrium are compromised. With that fail-safe gone, we often eat and eat and eat, to satisfy the craving for more of those fireworks – eating more sweet, salt and fat. Kessler calls this being in a state of ‘hypereating’.
It isn’t impossible to regain our taste equilibrium, though. It just takes a little concerted effort to unlearn harmful eating habits and a willing palate.
For me, it started with a re-discovery of simple cooking. A pot of leek and potato soup, in fact. Before that, I admit to being one of those people who believed in the healthy promises of ‘fake food’. You know, artificial sweeteners, faux fats and the like. Hello 100-calorie pack snack foods and aspertane-spiked yogurt! I avoided the ‘real’ versions of those things in the attempt to make healthier food choices. The irony was, these fake versions were even worse for me and my sense of taste than the original versions! Artificial sweeteners are notorious for warping your sense of sweet and lets just say faux-fats like olestra are better off down the tubes where I eventually sent them. After becoming so used to these intense flavors, I really had to make an effort to train my palate back into appreciating more subtle flavors.
Thank goodness, I was able to begin that readjustment with a bowl of soup. There were all of maybe 5 ingredients in the dish, and tasting the result was a revelation to me. Suddenly, instead of SWEET! SALT! FAT! flavors overwhelming my taste buds, I was able to appreciate the more nuanced flavors of food cooked from scratch. A little salt, a little pepper, a kiss of butter, golden potato and melted leek. Food didn’t need fireworks to taste delicious. Once I knew what real delicious food was supposed to taste like (and perhaps, more importantly, I cut back on the fake stuff) I was able to get in better touch with my body’s needs for food and nourishment. Eating more real foods, simply prepared, I was able to help my overstimulated brain regroup and recalibrate my innate satiety and hunger detectors.
Eating whole, minimally refined foods seems to be a recurring theme here. It’s true. Eating simply prepared grains, breads, vegetables and yes, even the occasional sweet treat made from whole, ‘real’ ingredients is just better for you all around than their highly processed counterparts. That said, do I still eat some processed foods? Sure. Sometimes, a girl is just going to enjoy an oreo. But I can approach it with caution and the knowledge of what those kinds of food really do to me, and how much better real food can be. We all can.
Kiija Manty-Miller I’m not a chef, not a PhD (although maybe someday I will be…), but someone who is passionate about food and cooking, a nut for nutrition and excited about eating well. I’m no poster child for fit America, but I’m someone who is taking on healthy living with hope, humility and a sense of humor. I’ll be stopping in once a month and share some of the insight I’ve gained on my way to more healthful living, inside and out.
Thank you all for playing along with Where in the World! I was, in fact, on a cruise hopping along the south east coast of Alaska–so kudos to those of you who threw that one out there! Norway, Patagonia, and Sweden were all fantastic (and places I plan to visit sometime) guesses. I chose the winners based on if they knew the exact location of the picture which makes Mary, Rebecca, Rainbow, and Grace the winners! Congratulations!
Day One: Glacier Bay
Day Two: Juneau
Day Three: Sitka
I didn’t post pictures of these places (only so many hours in the day!) but we also went to Ketchikan…
…and Victoria, B.C.
The trip exceeded our expectations with the beauty, lush sea life, forests, and diverse landscapes. From the baby hump back who wanted to play with us to the still waters and quiet forest we kayaked in, the people, rich history, and stunning vistas in south east Alaska absolutely blew us out of the water–pun intended .
Winners: please email me your address and which picture (choose any of the ones posted from the trip) you’d like. Congrats again!
And now I leave you with a picture of our first garden harvest: heirloom French (also known as breakfast) radishes! We ate them sliced with a fresh avocado, a squeeze of lemon, and some sea salt.
We witnessed a full spectrum of spectacular things today from the historic relic to the campy cut-out. Not to mention the fresh air! And Grace, I totally agree–google is a great resource–what the heck would we do with out it? Great guesses everyone! Only a few more days to go, cheers!
(This baby hump back whale came right up to Andrew and I in our little skiffer! The driver said she had never seen anything like it before… whale whisperers…it was incredible)
Great guesses! Keep ‘em coming–if you think you know, the more specific you are, the better! I didn’t catch this on camera, but as the sun was setting, we saw a whale breech the water (jump out of it, full body) three times in a row. It was a good day!
