packrat
Super_Ideal_Rock
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A Cooking Thread
- Thread starter somethingshiny
- Start date
dragonfly411
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Ninna said:You're welcome Somethingshiny. Sorry to hear about the bad sauce
I may cook only four times per week but always willing to try new things........
Thanks for the tip Dragonfly, with the holidays approaching I better get some practice!
Forgot to post my sinful lunch the other day:
your sinful lunch just made me hungry at 11:30 at night.
Did I mention my sweet tooth is in high gear lately??
somethingshiny
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packrat
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Ninna
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dragonfly411
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SS - I'm wondering if we should keep it all one thread? So that others can come back to reference for recipes? Then the recipes and meal reviews will all be in one place. One of the things I enjoy when searching for particulars on PS is when there is one big thread for something.
Ninna (and anyone else reading) - I definitely don't want us to limit to JUST rice! It can be any type of rice dish including sushi, chicken and rice, rice based soups, rice puddings, rice breads, anything rice!
Ninna (and anyone else reading) - I definitely don't want us to limit to JUST rice! It can be any type of rice dish including sushi, chicken and rice, rice based soups, rice puddings, rice breads, anything rice!
somethingshiny
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rhbgirl24
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dragonfly411
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I actually found rice bread online, it is honestly a loaf of bread, with rice incorperated.
Rice pudding really depends on your tastes. It is Rice made into pudding. It is similar in texture to tapioca pudding to me. You can google both for recipes! my recipes has a good looking rice bread recipe if you go to the main page and type in rice in the search bar.
Rice pudding really depends on your tastes. It is Rice made into pudding. It is similar in texture to tapioca pudding to me. You can google both for recipes! my recipes has a good looking rice bread recipe if you go to the main page and type in rice in the search bar.
elrohwen
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Lulie
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tsavvy
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This thread has some wonderful pictures/recipes! I'm looking forward to a good rice pudding recipe.
Dragonfly's rice suggestion resonated with my love for paella. Paella graces our kitchen table on a regular basis throughout the winter, but I rarely make it fully from scratch. However, so I can join in the cooking joy of this thread, I'll attempt paella from scratch using the Seafood Paella recipe from the paella prof's blog with a some modifications. I've posted his recipe, with my modifications, below. I'm going to make it this weekend.
Veggie version: If you want to make veggie paella, just leave out the seafood/fish ingredients, add some extra peas and carrots in step 6, and use green beans, spinach, and/or veggie sausage in step 15.
Seafood Paella
1. Put paella pan on burner and turn heat to low.
2. Add 1/4 cup olive oil into the paella pan. Add more olive oil if necessary to coat ingredients added throughout steps 3 through 6.
3. Add 1 cup chopped onions into the pan and swirl to coat with oil. Simmer on low for 1 or 2 minutes. Swirl some more.
4. Add 5 - 8 cloves of minced garlic. Stir for a minute or two.
5. Add 3 - 6 tomatoes (chopped) or a can or two of diced tomatoes.
6. Add 1-2 chopped red peppers and 1.5 cups diced carrots. Stir.
8. Add HOT water until the ingredients in the pan are all 'just' submerged. NOTE: Make sure to remember how much water you add because the amount of rice you will add in Step 14 will depend on the amount of water.
9. Add bouillon cubes (veggie, chicken, or fish) to taste . . . normally 1 to 1.5 per each cup of rice (make sure you crumble them between your fingers, or use the already-powdered version).
10. Add some salt and paprika.
11. Stir and turn the heat to HIGH.
12. Once the paella is lightly boiling, add the rice. I like medium-grain rice at a 1.8 cup water to 1 cup rice ratio. The ratio of water to rice will be on your rice package.
13. Add two pinches saffron. If you did not use a lot of bouillon in step 2, I'd add some oregano, black pepper, celery salt, and additional paprika here.
14. Add clams and/or mussels (10 - 20) by jamming them down into the rice with a spoon.
15. Add some sausage and/or fish.
16. Stir once more, reduce the heat, and let the paella simmer for until the water is nearly cooked off - about an hour.
17. When the water is nearly cooked off, add crawfish to the top and gently push down into the rice.
18. When the crawfish is cooked (2-3 minutes), take the paella off the heat, let it cool a bit, and squeeze some Fresh Lemons on top.
Dragonfly's rice suggestion resonated with my love for paella. Paella graces our kitchen table on a regular basis throughout the winter, but I rarely make it fully from scratch. However, so I can join in the cooking joy of this thread, I'll attempt paella from scratch using the Seafood Paella recipe from the paella prof's blog with a some modifications. I've posted his recipe, with my modifications, below. I'm going to make it this weekend.
Veggie version: If you want to make veggie paella, just leave out the seafood/fish ingredients, add some extra peas and carrots in step 6, and use green beans, spinach, and/or veggie sausage in step 15.
Seafood Paella
1. Put paella pan on burner and turn heat to low.
2. Add 1/4 cup olive oil into the paella pan. Add more olive oil if necessary to coat ingredients added throughout steps 3 through 6.
3. Add 1 cup chopped onions into the pan and swirl to coat with oil. Simmer on low for 1 or 2 minutes. Swirl some more.
4. Add 5 - 8 cloves of minced garlic. Stir for a minute or two.
5. Add 3 - 6 tomatoes (chopped) or a can or two of diced tomatoes.
6. Add 1-2 chopped red peppers and 1.5 cups diced carrots. Stir.
8. Add HOT water until the ingredients in the pan are all 'just' submerged. NOTE: Make sure to remember how much water you add because the amount of rice you will add in Step 14 will depend on the amount of water.
9. Add bouillon cubes (veggie, chicken, or fish) to taste . . . normally 1 to 1.5 per each cup of rice (make sure you crumble them between your fingers, or use the already-powdered version).
10. Add some salt and paprika.
11. Stir and turn the heat to HIGH.
12. Once the paella is lightly boiling, add the rice. I like medium-grain rice at a 1.8 cup water to 1 cup rice ratio. The ratio of water to rice will be on your rice package.
13. Add two pinches saffron. If you did not use a lot of bouillon in step 2, I'd add some oregano, black pepper, celery salt, and additional paprika here.
14. Add clams and/or mussels (10 - 20) by jamming them down into the rice with a spoon.
15. Add some sausage and/or fish.
16. Stir once more, reduce the heat, and let the paella simmer for until the water is nearly cooked off - about an hour.
17. When the water is nearly cooked off, add crawfish to the top and gently push down into the rice.
18. When the crawfish is cooked (2-3 minutes), take the paella off the heat, let it cool a bit, and squeeze some Fresh Lemons on top.
Bunny007
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I'll bite! I swiped this recipe from my fav, Smitten Kitchen. It's awesome, pretty easy to make, and economic once you have the condiments on hand.
Ginger Fried Rice- Serves 4
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice; Vongerichten recommends jasmine (I used brown jasmine) but this is the perfect way to use up any leftover rice you have, especially from Chinese delivery
4 large eggs
2 teaspoons sesame oil (for some heat but the same awesome flavor, use hot sesame oil)
4 teaspoons soy sauce
In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
[It hadn't been clear to me whether I was supposed to remove the old oil and bits of garlic I didn't get out and wipe out the pan before proceeding. I didn't. Everything worked out fine.] Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
Raise heat to medium and add rice. Cook, stirring well, until heated through. [I cooked this slightly longer because I wanted my rice to pick up a little more color and crunch.] Season to taste with salt.
In a nonstick skillet (it just makes it easier) fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Ginger Fried Rice- Serves 4
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice; Vongerichten recommends jasmine (I used brown jasmine) but this is the perfect way to use up any leftover rice you have, especially from Chinese delivery
4 large eggs
2 teaspoons sesame oil (for some heat but the same awesome flavor, use hot sesame oil)
4 teaspoons soy sauce
In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
[It hadn't been clear to me whether I was supposed to remove the old oil and bits of garlic I didn't get out and wipe out the pan before proceeding. I didn't. Everything worked out fine.] Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
Raise heat to medium and add rice. Cook, stirring well, until heated through. [I cooked this slightly longer because I wanted my rice to pick up a little more color and crunch.] Season to taste with salt.
In a nonstick skillet (it just makes it easier) fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
LaurenThePartier
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Anyone up for doing a DESSERT risotto? 
Vanilla Risotto with Carmelized Bananas
Ingredients:
Directions:
In a large saucepan, add the vanilla beans, sugar, and water, and bring to a boil. Let vanilla syrup mixture boil for about 7 minutes and reduce to a simmer.
In a metal bowl that fits on top of the saucepan, add the white chocolate squares and place on top of the bowling vanilla syrup.
In a large hot skillet, add the oil and butter and heat until foaming.
Add the risotto, and coat with the fat. Toast for about a minute.
In 1 cup increments, add the vanilla syrup to the risotto, stirring constantly. When the risotto seems dry, add more vanilla syrup. Season with sea salt to taste.
Cook and stir, adding the vanilla syrup until the ristto is fully cooked, about 20 minutes.
In a separate pan on medium high heat, add the other Tbsp of butter and wait for it to foam. Add the brown sugar until it browns a bit.
Add the bananas to the sugar and cook until slightly browned, about 5 minutes. Remove from the heat and set aside.
Serve the risotto topped with the bananas, some chopped walnuts, drizzle of white chocolate and milk chocolate and garnish with mint leaves.
Vanilla Risotto with Carmelized Bananas
Ingredients:
- 2 vanilla beans, slit open
3 cups water
1 Tbsp oil
4 Tbsp sugar
1/2 cup arborio rice
2 Tbsp butter
seat salt
1/2 cup Honey Mead Wine
2 bananas, chopped
2 tsp brown sugar
2 oz. white chocolate Ghiradelli squares
Melted milk chocolate for serving
Small handful walnuts, chopped roughly
Fresh mint leaves, for garnish
Directions:
In a large saucepan, add the vanilla beans, sugar, and water, and bring to a boil. Let vanilla syrup mixture boil for about 7 minutes and reduce to a simmer.
In a metal bowl that fits on top of the saucepan, add the white chocolate squares and place on top of the bowling vanilla syrup.
In a large hot skillet, add the oil and butter and heat until foaming.
Add the risotto, and coat with the fat. Toast for about a minute.
In 1 cup increments, add the vanilla syrup to the risotto, stirring constantly. When the risotto seems dry, add more vanilla syrup. Season with sea salt to taste.
Cook and stir, adding the vanilla syrup until the ristto is fully cooked, about 20 minutes.
In a separate pan on medium high heat, add the other Tbsp of butter and wait for it to foam. Add the brown sugar until it browns a bit.
Add the bananas to the sugar and cook until slightly browned, about 5 minutes. Remove from the heat and set aside.
Serve the risotto topped with the bananas, some chopped walnuts, drizzle of white chocolate and milk chocolate and garnish with mint leaves.
LaurenThePartier
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dragonfly411
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Ninna
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Good to see this thread growing, thanks for sharing ladies!
I LOVE Paella, always a show stopper, recipe looks great Tsavvy
LTP, wonderful pictures as usual and yummy risotto!
Bunny, I think the oil should stay in the wok, yummy fat
It's been a while since my last Fried Rice attempt, it turned out really nice after few changes taken from 2 reviewers:
http://allrecipes.com/recipe/chinese-chicken-fried-rice-i/Detail.aspx... I'll post my changes if anyone wants them.
Now I'm craving some risotto....
I LOVE Paella, always a show stopper, recipe looks great Tsavvy
LTP, wonderful pictures as usual and yummy risotto!
Bunny, I think the oil should stay in the wok, yummy fat
It's been a while since my last Fried Rice attempt, it turned out really nice after few changes taken from 2 reviewers:
http://allrecipes.com/recipe/chinese-chicken-fried-rice-i/Detail.aspx... I'll post my changes if anyone wants them.
Now I'm craving some risotto....
LaurenThePartier
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Ninna said:Good to see this thread growing, thanks for sharing ladies!
I LOVE Paella, always a show stopper, recipe looks great Tsavvy
LTP, wonderful pictures as usual and yummy risotto!
Bunny, I think the oil should stay in the wok, yummy fat
It's been a while since my last Fried Rice attempt, it turned out really nice after few changes taken from 2 reviewers:
http://allrecipes.com/recipe/chinese-chicken-fried-rice-i/Detail.aspx... I'll post my changes if anyone wants them.
Now I'm craving some risotto....
Ninna, OMG, that fried rice looks divine!!!
merilenda
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Ninna
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Too cute LTP
Just realized how many revisions I've made to the recipe over time....here you go merilenda:
Chicken Fried Rice I
adapted from Allrecipes
1 lb skinless/boneless chicken breasts, cut into bite-size
1 Tb Oyster sauce
pinch salt & pepper
1/4 ts grated ginger [fresh]
1 garlic clove, minced
1 ts Mirin or Shao Xing Wine [inexpensive]
1/2 ts sesame oil
-- -- -- -- --
1 Tb sesame oil
1 Tb peanut or canola oil
1 clove of garlic, minced
6 oz Char Siew or Chinese sausage, chopped [optional]
2 eggs, beaten
1 C frozen peas & carrots
4 C cooked white rice, cold or day old
1 Tb Mushroom Flavored Dark soy sauce
1 Tb soy sauce
2 green onions, sliced
In a medium bowl, mix all the ingredients on the first list and marinade for 15 minutes.
Heat up the wok [or large skillet] add sesame and canola oil, keep heat on high. Add the all the Marinade ingredients at once and cook until no longer pink.
Push the chicken to the back of the pan {If using Char Siew, add to the wok now and cook for 2 minutes}
Pour the beaten eggs, cook for a minute flip and cook until firm, break up the egg with a spatula and fold in the chicken {and Char Siew} add vegetables and rice, making sure to break up any large clumps or rice. Drizzle Mushroom and Soy sauce, stir fry until hot and golden brown, add chopped green onions and sprinkle with black pepper to taste [optional].
** Soy, Oyster and Dark mushroom sauce can vary by brand. I find Lee Kum Kee a bit saltier than Pearl River Bridge, adjust to taste.
Just realized how many revisions I've made to the recipe over time....here you go merilenda:
Chicken Fried Rice I
adapted from Allrecipes
1 lb skinless/boneless chicken breasts, cut into bite-size
1 Tb Oyster sauce
pinch salt & pepper
1/4 ts grated ginger [fresh]
1 garlic clove, minced
1 ts Mirin or Shao Xing Wine [inexpensive]
1/2 ts sesame oil
-- -- -- -- --
1 Tb sesame oil
1 Tb peanut or canola oil
1 clove of garlic, minced
6 oz Char Siew or Chinese sausage, chopped [optional]
2 eggs, beaten
1 C frozen peas & carrots
4 C cooked white rice, cold or day old
1 Tb Mushroom Flavored Dark soy sauce
1 Tb soy sauce
2 green onions, sliced
In a medium bowl, mix all the ingredients on the first list and marinade for 15 minutes.
Heat up the wok [or large skillet] add sesame and canola oil, keep heat on high. Add the all the Marinade ingredients at once and cook until no longer pink.
Push the chicken to the back of the pan {If using Char Siew, add to the wok now and cook for 2 minutes}
Pour the beaten eggs, cook for a minute flip and cook until firm, break up the egg with a spatula and fold in the chicken {and Char Siew} add vegetables and rice, making sure to break up any large clumps or rice. Drizzle Mushroom and Soy sauce, stir fry until hot and golden brown, add chopped green onions and sprinkle with black pepper to taste [optional].
** Soy, Oyster and Dark mushroom sauce can vary by brand. I find Lee Kum Kee a bit saltier than Pearl River Bridge, adjust to taste.
Ninna
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dragonfly411
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dragonfly411
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somethingshiny
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dragonfly411
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Didn't make the soup. Darn these nights out to eat lol. I promise tomorrow, seriously I do.
Seasonal ideas:
pears
apples
squash
pumpkin
pomegranate
persimmon
Candied carrots
recipe thoughts
baked pears drizzled with chocolate and cinnamon
pumpkin pie
pumpkin soup
pumpkin scones
pumpkin cookies
pumpkin cakes
grilled pears
roasted pears with ice cream
apple pie
apple dumplings
apple turnovers
apple sauce
baked apples
squash casserole
sweet potato casserole
ALSO pecans
pecan pie
And anything with cinnamon.
Seasonal ideas:
pears
apples
squash
pumpkin
pomegranate
persimmon
Candied carrots
recipe thoughts
baked pears drizzled with chocolate and cinnamon
pumpkin pie
pumpkin soup
pumpkin scones
pumpkin cookies
pumpkin cakes
grilled pears
roasted pears with ice cream
apple pie
apple dumplings
apple turnovers
apple sauce
baked apples
squash casserole
sweet potato casserole
ALSO pecans
pecan pie
And anything with cinnamon.
somethingshiny
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nicolejrx
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Ninna
Shiny_Rock
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- Messages
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Those peppers are beautiful!
I often char peppers on the BBQ or by holding them over a gas burner with tongs. For more than 4, I broil their skins for 6 minutes until skins blister. Then place the peppers in a plastic bag for 10 minutes the steam skin loose. When the peppers are cool, remove the skin and slit a side of the chile and remove seeds. Stuff with pretty much anything:
Sauteed onion+garlic, corn, diced zucchini seasoned with oregano, salt and pepper.
Sauteed onion+garlic, lean ground beef/turkey/sausage seasoned with thyme and marjoram.
Sauteed onion+garlic, feta cheese, fresh corn, no salt, seasoned with pepper only.
etc, etc,
Arrange stuffed peppers in a lightly greased casserole dish { or spread marinara, salsa or tomato sauce on the bottom of the dish} Cover with foil and bake for 45 minutes [or until peppers have softened] during the last 15 minutes, sprinkle shreded monterrey cheese.
Good Luck!
I often char peppers on the BBQ or by holding them over a gas burner with tongs. For more than 4, I broil their skins for 6 minutes until skins blister. Then place the peppers in a plastic bag for 10 minutes the steam skin loose. When the peppers are cool, remove the skin and slit a side of the chile and remove seeds. Stuff with pretty much anything:
Sauteed onion+garlic, corn, diced zucchini seasoned with oregano, salt and pepper.
Sauteed onion+garlic, lean ground beef/turkey/sausage seasoned with thyme and marjoram.
Sauteed onion+garlic, feta cheese, fresh corn, no salt, seasoned with pepper only.
etc, etc,
Arrange stuffed peppers in a lightly greased casserole dish { or spread marinara, salsa or tomato sauce on the bottom of the dish} Cover with foil and bake for 45 minutes [or until peppers have softened] during the last 15 minutes, sprinkle shreded monterrey cheese.
Good Luck!
Ninna
Shiny_Rock
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- Feb 16, 2010
- Messages
- 303
Chile Relleno route... I tried this recipe but it took way too much time imo for what it was, beautiful dish but I had a hard time eating the egg coating [oily] w/o it is pretty good, not as pretty though.
4 large poblano or Hatch peppers
4 eggs (separated)
2 tablespooons flour
1 cup flour
oil fo frying
2 cups ranchero sauce (optional)
1 cup jack and cheddar cheese (grated)
1 handful cilantro (chopped)
1. Broil the poblano peppers on the top oven rack until blackended on all sides.
2. Place the peppers in a plastic bag and let them sweat for 10-15 minutes before peeling the skins.
3. Make a small cut alon the length of the pepper and scoop out the seeds.
4. Fill the peppers with some of the picadillo and seal the peppers back up with toothpicks.
5. Beat the egg whites until they form stiff peaks and then beat in the flour followed by the egg yolks one at a time.
6. Dredge the peppers in the flour and then dip them in the egg white batter.
7. Fry the peppers in oil heated to 350F until golden brown, about 3-4 minutes per side.
8. Place the chiles rellenos in a baking dish, pour the ranchero sauce over them and sprinkle with cheese.
9. Bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
10. Serve garnished with cilantro.
Picadillo(makes 4 servings)
Ingredients:
1 pound ground pork or beef or turkey
2 cups tomato sauce
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon oregano
1/2 tablespoon cider vinegar
1/4 cup raisins [optional]
salt and pepper to taste
Directions:
1. Cook the meat in a pan and drain any excess grease.
2. Add the tomato sauce, cinnamon, cloves, oregano, vinegar, optional raisins.
3. Simmer until the sauce thickens, about 20 minutes.
4. Season with salt and pepper.
Ranchero Sauce
Ingredients:
1 (28 ounce) can diced tomatoes
1 small onion (diced)
2 cloves garlic (chopped)
1 jalapeno (seeded and diced)
1 handful cilantro (chopped)
2 tablespoons corn oil
1/2 cup chicken broth
1 teaspoon cumin
salt and pepper to taste
Directions:
1. Puree the tomatoes, onion, garlic, jalapeno and cilantro in a food processor.
2. Heat the oil in a pan.
3. Add the tomato mixture, chicken broth and cumin and season with salt and pepper.
4. Bring to a boil and simmer until it thickens, about 10 minutes.
4 large poblano or Hatch peppers
4 eggs (separated)
2 tablespooons flour
1 cup flour
oil fo frying
2 cups ranchero sauce (optional)
1 cup jack and cheddar cheese (grated)
1 handful cilantro (chopped)
1. Broil the poblano peppers on the top oven rack until blackended on all sides.
2. Place the peppers in a plastic bag and let them sweat for 10-15 minutes before peeling the skins.
3. Make a small cut alon the length of the pepper and scoop out the seeds.
4. Fill the peppers with some of the picadillo and seal the peppers back up with toothpicks.
5. Beat the egg whites until they form stiff peaks and then beat in the flour followed by the egg yolks one at a time.
6. Dredge the peppers in the flour and then dip them in the egg white batter.
7. Fry the peppers in oil heated to 350F until golden brown, about 3-4 minutes per side.
8. Place the chiles rellenos in a baking dish, pour the ranchero sauce over them and sprinkle with cheese.
9. Bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
10. Serve garnished with cilantro.
Picadillo(makes 4 servings)
Ingredients:
1 pound ground pork or beef or turkey
2 cups tomato sauce
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon oregano
1/2 tablespoon cider vinegar
1/4 cup raisins [optional]
salt and pepper to taste
Directions:
1. Cook the meat in a pan and drain any excess grease.
2. Add the tomato sauce, cinnamon, cloves, oregano, vinegar, optional raisins.
3. Simmer until the sauce thickens, about 20 minutes.
4. Season with salt and pepper.
Ranchero Sauce
Ingredients:
1 (28 ounce) can diced tomatoes
1 small onion (diced)
2 cloves garlic (chopped)
1 jalapeno (seeded and diced)
1 handful cilantro (chopped)
2 tablespoons corn oil
1/2 cup chicken broth
1 teaspoon cumin
salt and pepper to taste
Directions:
1. Puree the tomatoes, onion, garlic, jalapeno and cilantro in a food processor.
2. Heat the oil in a pan.
3. Add the tomato mixture, chicken broth and cumin and season with salt and pepper.
4. Bring to a boil and simmer until it thickens, about 10 minutes.
Past, Present, Future: The Meaning of Three-Stone Engagement Rings
Past, Present, Future: The Meaning of Three-Stone Engagement Rings - 04/14
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