The other day Certain Someone was quick to remind me that I haven't posted in a while. With summer, the holiday and intense, heat, who can honestly think about cooking? I have been eating a lot of cold salads, sandwiches, and takeout. I meant to post last weekend, but I decided to take the opportunity to fully relax. Some big changes are afoot here at Coco Cooks. I will be moving in few weeks to my own domain. After four years of blogging , its about time.I hope you guys come to visit and stay awhile. I promise the digs will be more snazzy.I confess I know nothing about tech issues, and am fully entrusting myself to VinoLuci, whom seems to be the master of moves and design.
Before we get started on the recipe for Drunken Goat Tacos, I picked a winner finally for the book Substituting Ingredients. The winner is Saretta!Enjoy!
A few months ago while preparing for my Farmers Market Demo, I purchased some ground goat meat from Mint Creek Farms.Normally I see goat sold in pieces with bones, and I was attracted the pureness of the ground goat,without the bones.I decided to make a taco.If you haven't tried goat yet, I don't know what you are waiting for. Get over your aversion and dig in. I promise you will be pleasantly surprised . Tacos were an easy and quick meal with my acquisition. This recipe was just thrown together, so follow your own instinct.I call it Drunken Goat Tacos, because I simmered the meat in red wine.
Drunken Goat Tacos
1 lb ground goat meat
1 -2 ears fresh raw corn on cob, scraped off the cob
1 knob onion chopped (green and white parts)
2 dried Chipolte peppers soaked in hot water and seeded
1 tablespoon vegetable oil
2 cloves garlic
1 teaspoon cumin
1/2 cup dry red wine
salt and pepper to taste
Accompaniments:
Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese
In a small bowl , soak the dried Chipoltes in boiling hot water for 15-20 minutes.
In a heavy skillet, heat oil. Add corn kernels, chopped onion. Soften and brown on medium heat. Remove Chiplote's from hot water, de seed, and chop.Save the reserved water.Add to the skillet. Add ground goat to skillet and brown on medium/high heat.Season with cumin, salt, pepper, garlic. Add a bit of the reserved water to aid the meat in cooking( a few tablespoons at a time). As liquid evaporates add more. Then add red wine and simmer until all liquid is absorbed/ The meat should be moist but still crumbly.
Serve with Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese.
A certain ennui is settling over my kitchen. It could be that I'm just plain exhausted with new part time hours working as a line cook for a well known caterer in addition to my day job.The hours there can be feast or famine, and lately its a feast, which leaves me exhausted.Imagine 16 hour days with your day job and then working the kitchen for the love of it and to gain practical experience. I confess I'm learning and hedging my bets at the same time. In these financial times, with job uncertainty, it's good to get any experience you can, as the more traditional jobs are scarce.Lately I have all these cooking plans for fun and by the time a quick dinner is made and Certain Someone and I are settled, I just drift away. Maybe it's the heat too. Who knows, but I need my drive and inspiration back,soon.It happens to all of us from time to time.
Before I get to this weeks fun recipe of Turkish Delight,I want to talk about a little book that was just published and should be in every ones kitchen.
Substituting Ingredients by Becky Sue Epstein is a indispensable guide for the kitchen. In these lean times, its nice to have a book on hand that resolves a ingredient dilemma , without having to run to the store and spend yet more money.Upon reading this book you will find out how to find replacements for herbs, spices, fruits,and other essential ingredients, Becky Sue also includes recipes for mixes like Hot Cocoa to a Garam Masala, and ketchup.My favorite part of the book is the chapter on Household formulas. Becky Sue shows how to replace costly toxic chemicals with formulas made from household ingredients.I found this book simple,and easy to use. It will be well thumbed as I go about my cooking and baking endeavors. I have one copy of this book to give away. Leave a comment at this end of this post and I will chose a winner next week.Comments close for entry July 3.
I received my copy of Dessert Professional Magazine last month and saw a recipe I knew I had to attempt at home.Turkish Delight! The recipe was excerpted from Chocolates and Confections by Peter P. Greweling of the Culinary Institute of America.His Turkish Delight looked like clear solid perfection . I substituted out pistachios for what was on hand, slivered almonds.The slivered almonds stuck out and didn't allow for a smooth cut. Buts that's the beauty of Turkish Delight, its many variations.I confess mine looks rather crude compared to the photo in Dessert Professional, but it was tasty . My only complaint is that the humidity caused my pieces to sweat after dusting the next day. The heat and humidity is extreme here in Chicago currently, so I wouldn't advise making this when humid. But I will be making it again.Here was an interesting thread on some other peoples experience making this particular recipe as well . Turkish Delight or Lokum was created in response by a crafty confectioner,Ali Muhiddin Hacı Bekir, for a sultan in the Ottoman Empire who tired of hard candy.Ali Muhiddins descendants still sell Rahat Lokums ( comfortable morsels) to this day in many variations . Turkish Delight become popular with the west through CS Lewis' The Lion The Witch and The Wardrobe.For those that are looking for a gummy type of confection , without the use of gelatin or animal products, this is the recipe for you. Turkish Delight gets its consistency from a mixture of cream of Tartar, corn starch,and sugar, The variations come with additions of nuts and flavors. Rose water is one of the most popular flavorings.For this recipe , which I adapted, I ramped up the almond and rose flavors. Almond Rose Turkish Delight adapted from the Turkish Delight Recipe in Chocolates and Confections by Peter Greweling .* Changes made where * appear. Makes 9x13 inch slab Sugar Syrup (2lb)4 cups granulated sugar (8oz)1 cup water 1tsp cream of tarter Starch Paste (4oz)1 cup Cornstarch 1 tsp Cream of Tarter (24 oz)3 cups water *Flavoring 1 tsp rose water 1 tsp almond extract a few drops of rose colored food coloring 1 cup slivered almonds Dusting/Coating (2oz)1/2 cup Confectioners Sugar (1oz)1/4 cup Cornstarch
Oil and line a 9x13 inch baking pan with plastic wrap.Use a neutral non flavored vegetable oil.Lightly oil the top of the wrap as well.
In a 2 qt saucepan, combine sugar, water, and cream of tarter. Bring to a boil , cover and boil for 4 minutes without stirring.After 4 minutes, remove lid, and place a candy thermometer in. Continue cooking until the mixture reaches a temperature of 260F.Remove from heat and set aside.
In a 4 qt saucepan mix the ingredients for the starch paste (Cornstarch,Cream of tarter,and water).
Stir with a whisk over medium heat until the mixture starts to thicken and boil.The mixture will be thick and pasty,but continue to cook for 2-3 minutes.
Taking the sugar syrup from before, add it gradually in a stream to the starch paste while whisking on the heat.Bring the combined mixtures to a soft boil and continue to whisk on a lowered heat until the mixture is smooth and clear.Cook for 20-25 minutes.
Remove pot from the heat and stir in rose and almond flavors, coloring , and nuts.
Pour into the prepared pan and lay a piece of plastic wrap on top. Leave to cool overnight.
In a large bowl sift together the confectioners sugar and cornstarch to dust the candy pieces in in, Cut the candy and roll in mixture.
Store in airtight , dry temperature.
photographer and graphic designer, Dave Patterson of RH Media Group for creating the STIR IT logo!
Is it February already? Hard to believe it. This month has been filled with so much activity and emotion all over the globe. I don't think there was one person who hasn't been touched, moved, or affected by the recent earthquake in Haiti. Never have we felt so helpless as we see both tragedy and miracles on the television. So "What can I do ? ", you may ask. I love to see the blogging the community come together in Haiti's hour of need. A few of my blogger friends have decided to put our heads together and come up with a multi city effort. You may have seen us tweeting about it or sharing the news with on Face book already. Well here is the whole deal if you are interested. If you look to the left sidebar you will find the link to donate or purchase tickets for your cities event.
Together with Bren of Flanboyant Eats and Chrystal of The Duo Dishes, we have formed Stir It 28: Food Bloggers Align for Haiti Relief–a blogger based fundraising effort to bring money to Haiti. As food plays a very large importance in our lives, we strive to raise money to bring food, water and other necessary supplies to the people of Haiti, which will hopefully do a small part to aid in the short-term relief efforts. We’re calling on all food bloggers to help us make this a nationwide, international even, movement during the month of February. From February 1st through the 28th, we will do our best to come together as a unified group, along with the food community at large, to help bring relief to the island nation. All money raised during the month will go to Share Our Strength and Yele.
Here’s how you can help:
STIR IT 28 FUNDRAISER
Each one of us will be hosting a food fundraising event on Sunday, February 21st in our respective cities–Los Angeles, Atlanta and Chicago. We’re asking chefs, restaurants, home cooks and food bloggers to participate by donating 2-3 dishes that will feed 15-20 people each. The events will be open to the public with advanced tickets or limited ticket sales at the door. Purchase tickets by clicking the logo image on the top right side of this page. We’re still formulating our respective events, but here are the details so far:
Atlanta
Host:
Bren Herrera
Where:
SPACE Atlanta, 1310 White Street, Atlanta, GA 30310
(historic West End)
When:
4-7 PM
Tickets:
$30 in advance
$40 at the door
*
DJ Rev Lee will make you shake your rump to each food station! Special surprise live performance by popular Atlanta-based artist!
*
Complimentary wine courtesy of Montaluce Winery! (visit them at montaluce.com) and 2 Cash bars!
Chicago
Host:
Courtney Nzeribe
Where:
Three Peas Art Lounge : 75 E. 16th Street
(Between Michigan and Wabash) Chicago, IL 60616
When:
3-6 pm
Tickets:
$30 in advance
$35 at the door
*
Cash bar and delicious house cupcakes for sale
Los Angeles
Host:
Chrystal Baker
Where:
Sexy Private LA Residence located at
6602 Cahuenga Terrace, Los Angeles, CA, 90068
When:
4-7 pm
Tickets:
$30 in advance
$35 at the door
*
Complimentary Valet will be available for first 50 attendees!
Washington, DC
*
Details TBD. If you are in DC, and are interested in partnering with
Bren in hosting an event, please email Stirit28@gmail.com
with the subject: STIR IT-DC.
New York City Just added!
Sunday, February 21, 2010
Time:
4:00pm - 7:00pm
Location:
NYU Department of Nutrition -
Food Studies and Public Health
Street:
35 W. 4th Street, 10th floor
City/Town:
New York, NY
The New York foodies have joined the Stir It 28 movement!
If you're in NY and want to attend, here's your chance.
Advanced ticket sales only: No ticket sales at the door.
$20 for students and $30 for adults/faculty & staff.
Students must pay via the PayPal General Online Donation
button on www.cococooks.blogspot.com
or www.flanboyanteats.com and indicate
"NYU student ticket" in notes.
Must show student ID at the door.
No tickets at door.
Street parking and parking garages
in walking distance.
Each event requires donations of food, so if you’d like to share your talent of cooking with the public, this is your opportunity. You don’t have to cook to be part of the fundraiser. We’ll need help with media/publicity, set-up/clean up, serving, working the door, etc. You can be part of this! Contact each respective person to let them know you want to be on the team. Los Angeles:Chrystalchrystal@duodishes.com@theduodishes
Atlanta:Brenbren@flanboyanteats.com@BrenHerrera Chicago:Courtneycococooks@hotmail.com@glamah 28 DAYS OF DONATIONS If you are not in LA, Atlanta or Chicago, you can still help raise money. Perhaps donate what you would normally spend to create a dish for a post or give the amount you’d spend on a lunch or dinner out with friends. It’s not about how much you give, but the spirit in which you decided to help others. We understand that economic times are hard, but even $1 over 500 or more bloggers would make a difference. Spread the word to your friends, tell your families. Talk to restaurants in your area, chat with cooking school, visit bakeries! The idea is to bring the food community together as a whole, so anyone who lives and loves food should hear the word. You can donate through Paypal. The associated email address for the donation is stirit28@gmail.com
ONE COMMENT. ONE EATS.
Bren has a hunger campaign called One Comment. One Eats, and this is a great opportunity to combine this effort with our Haiti relief project. For every comment you receive on your first post of February, we hope you donate one non-perishable food item to Share Our Strength. You can campaign for the full month of February in order to get as many comments as possible. We will let you know how to get your food to Share Our Strength. Email Bren directly at bren@flanboyanteats.com to get your badge that reads: “I gave to One Comment. One Eats.”
SPREAD THE WORD
We can only make this work if everyone bands together. The cool thing about food bloggers is that we are a supportive bunch. Most of us have never met, but we forge virtual relationships with people in our own cities and across the world over food. If we combined that same strength and applied it to a great cause, imagine how powerful it would be! Sign up as a cook/volunteer for the LA, Atlanta or Chicago events, join the Facebook page, use the Twitter hashtag #stirit28, get the word out to your friends, solicit donations. We can make a huge difference! And for anyone in any city who is interested in starting their own fundraiser event, please email stirit28@gmail.com to let us know. You do not have to have a huge blow-out. An intimate dinner of 10 or 15 on Sunday, February 21st will still make a difference! As long as we’re donating as a solid group of the food community, that’s all that matters.
So to kick of my first my first post for the month of February, and to generate many comments, I am giving away the wonderful Ciao Italia: Five Ingredient Favorites by Mary Ann Esposoito. Forgive me as I have been sitting on this book for a month or so. But other evnts and issues have distracted me. I love the premise of the book . Take five ingrediants which we should all have in our kitchens and make quick, delicious, and flavorful meals. From Antipasti to dessert, Mary Anne Esposito has you covered. With everyone talking about Nutella for World Nutella Day on February 5th, I decided to do these amazingly simple and and decadent Chocolate Hazelnut and Banana Tarts. You wouldn't believe how simple these come together and you don't even have to be what I consider a true baker to make these . I even added a touch of rum to mine. Tortine di Gianduja e Banana
Chocolate , Hazelnut, and Banana Tartlets adapted from Ciao Italia; Five Ingredient Favorites by Mary Ann Esposito
1 sheet puff pastry
1 cup Nutella
8 oz Mascarpone cheese at room temp
3 tablespoons sugar
1 banana sliced
Preheat oven to 450 F
Roll out puff pastry on clean lightly floured work surface and cut out four 6 inch circles ( for 3 inch tart pans) or whatever shapes you chose to use. Press and line your forms, preferably with removable bottoms, with the puff pastry.
Place tartlet pans on a baking sheet and poke shells allover with a fork to prevent puffing while baking. Bake tartlet shells fro 7-8 min or until nicely browned.
Remove tartlet pans from oven and allow to cool completely.
In a medium bowl using hand mixer, whip up Nutella , Mascarpone , and sugar together until well blended.
Place a layer of banana on bottom of cooled shells, then spoon Nutella mixture into the shells. Refrigerate for several hours before serving. Top with additional Bananas.
I will randomly draw a name from the comments generated by this post on Sunday February 7th. Remember , for each comment I get I donate a non perishable item. How easy is that? So spread the word.
Its been really hard to get in the groove with blogging and cooking this month. Between the diet and exercise, and now the devastation in Haiti, I admit I have more pressing matters on my mind. I apologize for not picking a winner earlier, but I felt I really needed to call out attention to Haiti which wears on my heart. Even before this earthquake , it always has. Some bloggers and I are trying to cook up a project to drum up more aid, so stay tuned throughout the week. As for the skeptics and naysayers, remember any help anyone can give is needed. This problem wont go away overnight, in the next few months, or even years. Do your homework and trust your gut as to who to give to. I'm distressed at the subtle and overt racism I'm seeing in regards to this human tragedy. Always know it could be you in need one day, whether your white black, Asian, rich , middle class, or poor.I don't care care how much you think you think you have your life in control. My heart weeps for our society.
Onto the other things... I used Random.org to pick a winner of the Mayo Clinic Diet and Journal.
And the winner is my dear friend Jen of A2eatwrite. I cant figure out to paste the snapshot screen on Blogger to show you all. Congrats Jen. Email me your address. I will have another Give away next week with Ciao Italia...Five Ingrediant Favorites by Mary Ann Esposito. Stay tuned. As for Ten In Ten. I have lost a total of about 2 pounds. I have been working out 3 or more times per week,as well as keeping my calorie in the 1200 range for t weeks thus far. The last two nights were not so good with a dinner engagement and takeout dinner. But that's life and the whole point of my challenge is how to function with all that and blogging while losing some weight and incorporating fitness. I feel good. I have been getting feedback about posting calories for all my recipes. I would love to , but the sites I find seem to keep them in a collective pool, and I just wont being doing that for everything. but some I will.
I received a Kabocha Squash in my Organic delivery last week. I took half of it and made roasted wedges. I can now say I'm a fan! I have seen many ways people make this, but roasting to me hits, the spot. Not to say I wont simmer it in the traditional Japanese style or put it in yet another squash soup one day. I still the other half to toy with this weekend.
Roasted Sweet and Spicy Kabocha Squash Recipe
Roasted sweet winter squash. Skin is edible. This comes in at about 82 calories a serving. I love munching on these wedges that are both filling and sweet.
Ingredients
1 1/4
lb Japanese Pumpkin
1/2
tsp cinnamon
1
tbsp Olive oil
1
tbsp Balsamic Vinegar
1/8
tsp cayenne pepper
1
pinch of salt
1
pinch of black pepper
Directions
Cut and slice the Kabocha Squash into small wedges. Arrange on parchment a lined baking sheet. Toss the squash in all the remaining ingredients to be sure the pieces are covered in the oil. Roast at 450 for about 15 minutes or until caramelized and crispy.
I received another healthful and helpful excerpt form the Publishers of the The Mayo Clinic Diet. Hope this helps.
Action Guide to Weight-Loss Barriers By the weight-loss experts at Mayo Clinic and Donald Hensrud, M.D., M.P.H. Authors of The Mayo Clinic Diet: Eat well. Enjoy life. Lose weight.
Long term success with a weight program sometimes follows a bumpy, uneven path. Many obstacles can keep you from achieving a more healthy weight.
Learning to identify potential roadblocks and confront personal temptations is an important part of being successful in losing weight. To make it past the rough spots, it's important to have strategies ready to guide your response as problems arise.
This easy-to-use action guide identifies common weight-loss barriers and practical strategies for overcoming them. If you find a strategy that helps you, include it with your weight-loss program.
The barriers are grouped into three categories: nutrition, physical activity and behaviors. To lose weight -- and to maintain that weight loss -- it's important that you address all of these components.
Behaviors obstacle I've tried to lose weight before, but it didn't work. Now, I don't have confidence that it'll work this time.
For many people, losing weight will be one of life's most difficult challenges. Don't be discouraged if you've tried losing weight in the past and you weren't able to -- or you lost weight but gained it all back. Many people experiment with several different weight-loss plans before they find an approach that works. Strategies Following these tips may help you succeed this time around.
Think of losing weight as a positive experience, not a negative one. Approaching weight loss with a positive attitude will help you succeed.
Set realistic expectations for yourself. Focus on behavioral changes and don't focus too much on weight changes.
Use problem-solving techniques. Write down the obstacles that you experienced in previous attempts to lose weight, and come up with strategies for dealing with those obstacles.
Make small, not drastic, changes to your lifestyle. Adjustments that are too intense or vigorous can make you uncomfortable and cause you to give up.
Accept the fact that you'll have setbacks. Believe in yourself. Instead of giving up entirely, simply start fresh the next day.
Behaviors obstacle I eat when I'm stressed, depressed or bored.
Sometimes your most intense longings for food happen right when you're at your weakest emotional points. Many people turn to food for comfort -- be it consciously or unconsciously -- when they're dealing with difficult problems or looking for something to distract their minds.
Strategies To help keep food out of your mood, try these suggestions.
Try to distract yourself from eating by calling a friend, running an errand or going for a walk. When you can focus your mind on something else, the food cravings quickly go away.
Don't keep comfort foods in the house. If you turn to high-fat, high-calorie foods whenever you're upset or depressed, make an effort to get rid of them.
Identify your mood. Often the urge to eat can be attributed to a specific mood and not to physical hunger.
When you feel down, make an attempt to replace negative thoughts with positive ones. For example, write down all of the positive qualities about yourself and what you plan to achieve by losing weight.
Behaviors obstacle I have a hard time not eating when I'm watching television, a movie or a live sporting event.
There's nothing inherently wrong with eating while watching a show, film or live event, but when you're distracted, you tend to eat mindlessly -- which typically translates into eating more than you intended to eat. If you're unable to break this habit, at least make sure you're munching on something low in calories.
Strategies Here are suggestions you might consider.
If you're at a theater or stadium, order a small bag of popcorn with no butter and work on it slowly.
Eat something healthy before you leave home so that you're not extremely hungry when you arrive.
Drink water or a calorie-free beverage instead of having a snack.
Try to reduce the amount of time that you spend watching television each day. Studies show that TV watching contributes to increased weight.
Behavior obstacle When I go to parties, I can't resist all of the snacks and hors d'oeuvres.
In most social situations where food is involved, the key is to treat yourself to a few of your favorite hors d'oeuvres, in moderation. If you try to resist the food, your craving will only get stronger and harder to control. By following a few simple strategies, you can enjoy yourself without overeating.
Strategies Next time you step up to the hors d'oeuvre table, try these strategies.
Make only one trip and be selective. Decide ahead of time how much you'll eat and choose foods you really want.
Treat yourself to one or two samples of high-calorie or fatty foods. Fill up on vegetables and fruits, if you can.
Take only small portions. A taste may be all that you need to satisfy your craving.
Nibble. If you eat slowly, you'll likely eat less -- but don't nibble all night long.
Don't stand next to or sit near the hors d'oeuvre table. As the old saying goes, "Out of sight, out of mind."
Eat something healthy before you arrive. If you arrive hungry, you'll be more inclined to overeat.
Behavior obstacle I'm a late-night snacker.
Avoid eating late at night because loading up on calories right before bed only intensifies the challenge of not overeating. There's less chance for you to be active and burn off those calories until next morning. It's better to eat during the day so that your body has plenty of time to digest the food before you go to bed.
Strategies Here are suggestions if you often find yourself battling the late-night munchies.
Make sure you eat three good meals during the day, including a good breakfast. This will help reduce the urge to snack late at night, simply because you won't be so hungry.
Don't keep snack foods around the house that may tempt you. If you get late-night munchies, eat fruits, vegetables or other healthy snacks.
Find something else to keep you busy in the hours before bedtime, such as listening to music or exercising. Your snacking may be more of a mindless habit than actual hunger.
Behavior obstacle When I lapse from my eating plan, it's hard for me to get back on track.
Lapses happen. Many times a minor slip -- a busy day when you couldn't find the time to eat right or get exercise -- leads to more slips. That doesn't mean, though, that you've failed and all is lost. Instead of beating yourself up over a lapse, accept that you're going to experience bumps along the way and put the incident behind you. Everyone has lapses. Think back to the initial steps you took when you first began your weight program and put them to use again to help you get back on track.
Strategies Here are suggestions to prevent a lapse from turning into a full-blown collapse.
Convince yourself that lapses happen and that every day is a fresh opportunity to start over again.
Guilt from the initial lapse often leads to more lapses. Being prepared for them and having a plan to deal with them is important to your success.
Keep your response simple. Focus on the things that you know you can do and stick with them. Gradually add more healthy changes until you're back on track.
Open up an old food record and follow it. Use those meals like a menu to help get you back to a healthy eating routine.
The above is an excerpt from the book The Mayo Clinic Diet: Eat well. Enjoy life. Lose weight., by the weight-loss experts at Mayo Clinic and Donald Hensrud, M.D., M.P.H. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.
About Donald Hensrud, M.D. Donald Hensrud, M.D., M.P.H., is chair of the Division of Preventive, Occupational, and Aerospace Medicine and a consultant in the Division of Endocrinology, Metabolism and Nutrition at Mayo Clinic, Rochester, Minn. He is also an associate professor of preventive medicine and nutrition at the College of Medicine, Mayo Clinic. A specialist in nutrition and weight management, Dr. Hensrud advises individuals on how to achieve and maintain a healthy weight. He conducts research in weight management, and he writes and lectures widely on nutrition-related topics. He helped publish two award-winning Mayo Clinic cookbooks.
About Mayo Clinic Mayo Clinic is the first and largest integrated, not-for-profit group practice in the world. Doctors from every medical specialty work together to care for patients, joined by common systems and a philosophy that the needs of the patient come first. Over 3,600 physicians and scientists and 50,000 allied staff work at Mayo, which has sites in Rochester, Minn.; Jacksonville, Fla.; and Scottsdale/Phoenix, Ariz. Collectively, Mayo Clinic treats more than 500,000 patients a year.
For more than 100 years, millions of people from all walks of life have found answers at Mayo Clinic. Mayo Clinic works with many insurance companies, does not require a physician referral in most cases and is an in-network provider for millions of people.
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And the winner is my dear friend 
