Traci Anello

The Power in Food


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The Day I Didn’t Hate Chocolate

You read that right. Today is the day I realized I didn’t hate chocolate. Hard words to read coming from a pastry chef who loves to work with it.

For years I have spent creating decadent cakes, traditional cookies, rich pies and a host of other desserts using chocolate from all over the world. It was my every day thing to do. What did people like? How could I recreate this dessert or that pastry using a variety of chocolates? It was my life. It consumed my every menu. I went to bed thinking of how I can make something completely off the cuff to waking up and finishing what I started thinking about before bedtime.

Years ago I was a pastry instructor for a college level program. Up to that point I had been entering the chocolate show held in Portland, Maine for myself as well as some restaurants I worked at. I was very successful at this event. My first award was a three layer ganache cake that I had made while on a movie location in Georgia in August. Do you want to really test your strength in baking?? Do it in 100* weather with 100% humidity.  I had to create something that would hold up to that southern heat and everything that came with it and at the same time have incredible rich flavor. This cake was it. It was the perfect first entry and I won Best Cake. That was pretty cool. I went to win the next year and a stretch of 5+ years after that and before long, I had 12 total awards to my credit. So back to the program. While I was teaching, I decided this event would be the perfect event for my students to experience competition. After getting the approval of the director of culinary arts, I broke the news to the students. They were thrilled. There were several categories we could choose from so we picked a few. I also told them their presentation would be judged as well. We decided to enter the “Best Alternative Dessert” category. This was any dessert out of the ordinary like vegan or gluten free. Someone actually tried to cook a sole dish with chocolate. It was an epic fail too. The place smelled like the Charles River in Boston in the corner they were cooking this dish.  There are just some things that chocolate doesn’t marry. In this case, it was fish. We decided to make a vase of fruit flowers dipped in dark chocolate. The students carved beautiful patterns on the pears. We chose exotic fruits like the start fruit that would resemble a flower. We dipped them half in chocolate and using skewers (also dipped), they creatively displayed them in the pear vase. The students won that category. It was such a satisfying victory for them and the program. For me it was a nice feeling to upgrade the program to an award winning one as well. We were the first culinary school to enter and I’m happy to say the following year, another culinary school participated. That was very good competition for the students. Not to mention all of the amazing local businesses that entered. Portland is a very competitive market in the pastry field so this was a very healthy challenge. The following years we made biscotti, a cholate raspberry torte and a few other desserts. The program did well. I was approached by a team member of the event and was asked if I’d like to be a judge the following year. I was honored actually and agreed. Then I thought about how I wasn’t a fan of chocolate. I’d have to taste each and every entry. I was having second thoughts. It was the sweetness I didn’t like. Anything very sweet like candy or rich desserts just wasn’t my thing to eat. I loved making them but thankfully I wasn’t  obsessed with chocolate. I don’t curl up and watch marathons on Netflix with a quart of chocolate ice cream or Oreos. Now a loaf of fresh crusty bread and (at the time) a nice hunk of cheese and there’s my comfort zone. I think that comes with being Italian. I always hoped there was a bread competition but it just never happened. I would have loved critiquing that.  Anyway, I did agree to judge the following year and sure enough, I got the candy category. Can’t get an sweeter than that. There were 10 entries, all different from each other. At each table was a local celebrity, a culinary expert and some other invited guests. I actually loved this part because I’m a teacher at heart. As everyone tasted the entry, they all had some very interesting opinions and questions. My real role was judging the technical field. You can love or hate a piece of candy but if it comes down to three really good tasting candies, only one can be the winner and  the technical merit plays the deciding factor. That was my expertise. The competition was really tight for the candy category. These businesses that really go for the right to be named the best are giving it their all. These contests are not cheap to enter. You have to have a minimum of something like 600 pieces per entry. You enter a couple of desserts and that’s a lot of sweat, money and chocolate not to mention the labor that goes into preparing for one of the shows. There’s a lot on the line so when it comes down to those three great tasting candies, you better have your mind on the job. After entering this show so many times, I knew what each entrant put into it or at least had a very good idea. I’m a firm believer you should only judge events you’ve entered previously. You have to understand the effort that goes into it. This was  great event and I enjoyed every year I participated whether a judge or entry.

Chocolate is a funny thing to work with. There’s really great chocolates from India as well as Belgium. There are awful chocolates that have very little actual chocolate in them. It’s a wide open field. Once you find what you like, generally that’s what you stick with. It really depends on taste, texture and the ability to work with it. The temperature of the product has to be right and the atmosphere has to support it as well. Recipes are very specific about how to melt chocolate and cool it down. There a whole world of techniques out there and wonderful pastry chefs that have shared their wealth of knowledge on it. If I had to pick an expert to recommend, it would be Jacques Torres. He’s an absolute wealth of everything chocolate. He’s an artist for sure. His pieces are show stoppers and his ability to teach is beautiful. If you’re interested in learning, look him up and I’m sure you’ll agree he is a true master. He’s pretty funny too. I love watching his videos.

So why is today the day I stopped hating chocolate?? Well, I was headed out to do some laundry. The place I go is right next to a health food store. So I put my laundry in the machine and walked over to get something to drink. There’s this beautiful chocolate on the market called HU. It was started by a brother and sister. I’m a big supporter of family started businesses. I love the packaging and the fact it’s organic and vegan. I bought some recently and sent it to my daughter to try. She’s my best critic when it comes to any food. She honest and to the point. She loves this brand. Today as I was cashing out my drink, I saw a bar that had almond butter and quinoa in it. Who thinks of that??? Almond butter and quinoa together?? Is this another case of “You put your almond butter in my quinoa?” or “You put your quinoa in my chocolate?” Or did two people really just think this one through and decide to be gutsy? Either way, it got my attention. I bought the bar. I felt great supporting HU Kitchen (out of NYC) and I was about to eat a chocolate bar for the hell of it. It’s got puffed quinoa in it so how can it be bad for you?? I took the first square and let me tell you this. When I put it in my mouth, it was the best piece of chocolate I’ve ever had. The combination of an excellent dark chocolate with almond butter and puffed quinoa snapped me out of years of deprivation of chocolate. Who are these people?? Who are these creative chocolatiers?? And why weren’t they ever entered in the chocolate show years ago when I had to judge that category?? This was such an epiphany. I realized at that very moment that I didn’t hate chocolate anymore.  Thank you to HU Kitchen for creating such a masterful bar of pure love. This, my friends, is the power in food.


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Holiday meal for one…Go all out!

So here we go again. It’s November first and that means time to think about the holiday meals. Spicy pumpkin dishes, savory sides, homemade crusty rolls and dessert are just the menu items you’ve waited all year for.

Here’s the thing. It’s just you. Is it worth it to do all of that cooking just for one person? Absolutely it is! There are so many reasons why too. Let’s start with the fact that you deserve this amazing meal. You’ve waited all year. You’ve worked hard. You’ve spent many nights eating a quick dish after you’ve gotten home late or if you’re a chef like me, you grab what you can when you can on the run. I’m pretty sure nurses live like this too. The advantage to creating your own dishes is that you get to make it exactly the way you like it. Do you like spicy food? Then turn up the heat! Are you living a plantbased lifestyle like me? Then off to the farmers market for all of your favorite vegetables and don’t forget the local honey. It’s all about you. Now here’s the thing, you can also make a plate for a friend you know is also alone. Maybe an elderly neighbor or the person working at the convenient store so every one else can enjoy the day with family. So what if you make a lot of food! You make individual meals and freeze them for the next month. Every day is a holiday when you pull one out of the freezer.

Just because you live alone doesn’t mean you have to pass up on the things you love, especially food. Think about your grandmother’s pie she made every year. Relive those memories. Bring her back to the table with you. Put every bit of love into what you make for yourself because food is powerful. Reach into the heart vault and remember how you felt when that piece of pie was served to you as a kid. Bring that feeling back for yourself. You earned it. You shopped, prepped, prepared and cleaned up after yourself. You finally used those good chef knives you bought. You sautéed, cooked, baked and served yourself. How did that feel?? Great, didn’t it?? Living alone does not mean being alone or feeling alone. It means making a meal and enjoying every bite. Cook that whole turkey. Make that spicy tofu with roasted vegetables and quinoa. Sauté that beautiful kale and mash those comforting potatoes. Today is your day.

Some people like to go out for a meal and that’s okay too. I know single friends that spend a couple of days at the food kitchen and what better way to feel the love than through the community.   There are so many ways to spend the holidays and enjoy every bit of it. Call your local church or food pantry and ask if they would like your company helping to prepare and serve the meal. I will guarantee you that if you do this and you start to talk to the people there, you will leave with a beautiful feel good story. Everyone has a story and nothing is better than sharing a meal with someone and listening to their story.

As you know by now if you’ve been reading my blogs, I have two cats that I refer to as ‘The Boys”. Every holiday includes them so there’s never really a time I dine alone. Ofcourse I make every meal a big deal by describing what they’re having and when dinner is ready. Include your fur babies or birds or whatever friends you have. Tell them how important they are to you especially if it’s just you and them. They want to hear it too. That unconditional love they give you every day, pay it back. They deserve it.

My point is, you’re not alone. You’re just cooking for one. That’s okay. Make it the best meal. Play some music. Buy that special bottle of wine. Call a loved one while you’re cooking. Enjoy the day. Every day can be a holiday meal when you live by yourself. The best part about making that wish before you pull the wishbone is you’re pretty much guaranteed it’s going to come true. How can it not? You have both sides. How cool is that?? That my friends is the power in food.

 


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The Holiday Prep List

Today is October 31st. For me, it’s the official start to holiday season. This is the time I come up with new holiday recipes and I also pull my best out of the archive. I know what my family likes and I do my best to meet their expectations every year. It’s not hard to do because it’s really what you put into what you’re doing aside from ingredients that makes these offerings special. It’s the thought first and foremost.

My family is pretty simple. My dad loves spicy pumpkin cheesecake with a graham cracker crust. He also loves any cookie with anisette. His parents were from Sicily so food is important to this guy. He’s 89 this year so I believe between his DNA and his ability to seek good food have done him more good than a walk around the block. So the  first item on the prep list is pumpkin. Got it. Next is my daughter, Ronni. She has just moved out West for a wonderful new job. I’m very happy for her and at the same time I miss her every day. We have spent every holiday baking or cooking together. This is the first year we will be doing it 2000 miles apart. Fear not, it will get done. This is the part where I say it’s not the ingredients that make the end results, it’s the love you put into them. This is the year I’ll be sending baked goods and ingredients to her home. Ronni and I are both plantbased so it’s pretty easy to create new gifts for her. I’ve managed to take her favorites and transform them into plantbased approved with the same great flavor. It doesn’t matter how many miles separate you and your loved ones. It’s the passion to create for them that will make it all feel like home. If you have family you want to bake for, just plan on doing it a little earlier than normal so you can allow for the shipping time. I always send my packages early because it’s that element of surprise that I love to give people. Expect it when you least expect it from me.

My sister Kim’s family loves cookies. We have a chocolate chip cookie recipe we have been sharing for years. So much that now her 11 years old daughter, Alice, is making them. That’s really the best part of the story for me. My niece is carrying on the tradition. Last year we began a new one of making homemade cinnamon buns. Alice is ready to start making desserts that are more advanced now. She loves baking and I love helping her. THAT’S what the holidays are about. My sister always invites new friends over. I love Thanksgiving at her house. She embraces the true meaning of being thankful. We always have a lot of good food, music and conversation. Her prep list is the grand turkey and an abundance of vegetable dishes that are colorful, nutritious and something new for everyone. This is a wonderful opportunity for me to introduce plantbased dishes. That’s our secret. No one knows.  Also on that list are fresh herbs (most from her outdoor garden), beautiful flowers from the farmers market and the perfect wine to compliment the entire meal.

As I’m writing this, the leaves are falling from the trees and the cats (Bear and Chaos) are convinced they’re going to catch them. They sit in the window crouched down and ready. Speaking of the boys, they have their own little prep list. Every year they get turkey and gravy on Thanksgiving and beef and liver on Christmas. The holidays are stimulating with all of the decorations. It takes a lot of energy to knock the bulbs off the Christmas tree so a good meal is essential for them. Insert eye rolling emoji here. I love these two and they are just as much of the celebrating as anyone.

As you begin to think of what you want to make this year, here are a few ideas that will make holiday baking much easier and fun. Every year I use the same shortbread dough to make a variety of different cookies and bars. It’s an easy 4 ingredient recipe: Organic flour, butter (I use vegan), confectionery sugar and salt. This recipe takes flavors and other ingredients like chocolate and nuts like it owns them. For cookies  I make chocolate and raspberry linzors, stained glass cookies, holiday shapes and almond hearts with the shortbreads. other cookies I do are Mexican wedding cakes, my dad’s favorite anisette cookies, our famous family chocolate chip and my very own plantbased compost cookie. For bars using the shortbread I make chocolate walnut bars, Southern bourbon pecan squares , Citrus lemon bars and Maine blueberry bars. My next blog will have some of these recipes and any others just request them and I’ll send them over your way with one condition: You share it with someone else and you find a child to make them with. That’s all. Let’s keep this cool holiday baking thing moving forward.

Whatever you decide to make whether it’s for family, your local police station, the school, your co-workers or even yourself, remember the first ingredient is love. You use that one and everything else will come out just fine. This is the power in food.

 


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Anti-inflammation journey update :)

I used to be the person who started something with all of the intension of making it work, over and over and over again. Something had to change.
Prior to a month ago, I was talking with a nurse about her new food choices. She decided to take white flour, sugar and processed foods out of her daily meals.A chef I know also decided to do the same thing. They are two different friends that work in two different places and just happen to be doing the same thing. It’s something I’ve wanted to do for just about ever. So I read a great article by JJ Virgin and Dr. Andrew Weil and decided it was time. My body wanted it. My body needed it.
Once I decided my body deserves this, I was going to do this. And I have.

I’m into week 5 and the way my body has responded has been astounding. I’m down a size in jeans, I’m sleeping better, my skin looks healthier, no joint pain and my mind seems much clearer. I tried so many crazy ways to lose the weight. Even Weight Watchers and Jenny Craig weren’t helping. The article I read by JJ Virgin said her clients who felt they were eating very healthy and in moderation had trouble losing weight.She suggested the 7 trouble foods that could be the culprit: Gluten, dairy, eggs, corn, peanuts, sugar and soy. She suggests for 21 days to take all of them out and then slowly add them back in one at a time. I thought it had to be the gluten. I’ve been working with gluten-free clients for years. My specialty is creating recipes for people who can not have gluten in any of their meals. It’s a very different lifestyle. From celiac disease to joint pain, skin rashes, tummy troubles and eczema to children diagnosed with ADD and ADHD. I have seen the remarkable effects removing gluten can do. Why did I not think this applied to me? The answer was right there the entire time through the work that I have done for years. Within three days, I stopped a nagging cough I had for 5 weeks. Dairy?? I started sleeping through the night better. My skin was beginning to look healthier. My body is happy. My insides want to dance but right now it’s still working over time on repairing the damage I’ve caused over the years. It will dance soon.

I decided to take my favorite wine out while I was on this journey. That was a bit tougher than the gluten. After the first week, I really didn’t want one so something was working.

Now that I’m into week 5, I have decided that this is my new lifestyle. I love the way I’m enjoying my meals. I love what I’m learning. I especially love what I’m able to share. I’ve said before that one of my friend’s is a chef who has no adopted the same lifestyle. How lucky am I! We talk often about different ways to prepare vegetables, proteins and great delicious ways to add various types of beans. I’m very happy with how everything is going. One of my favorite things is to make a topping with artichokes, tomatoes, kalamato olives, onions, green peppers and jalapenos. It’s something I keep in the fridge and add to fish, chicken and salads. Today I added garbanzo beans and pinto beans, sea salt and a wonderful piece of sliced turkey.

Every morning starts with a great tasting shake: Organic raspberries, baby spinach, flax or hemp seeds, almond milk, RAW protein powder and spring water. I love it! Every morning it’s a great way to start my day! Mid morning is an organic gala apple with two tablespoons of almond butter with sea salt.

So I guess what I’m trying to say is this has been a wonder journey! It’s one that I just started and one that I’m going to love to continue. I’m looking forward to my physical next month and full blood work. My body is happy. When your body is happy, it certainly tells you.

The best news right now is starting next month the farmers markets open up. I can’t wait. last year I was a regular customer buying veggies to juice. This year I will be that regular customer except it will be more than just juicing vegetables. This year I’m going to seek out new vegetables to try. I love my salads and I love creating new sides for fresh fish.

It’s a wonderful new beginning. I’m happy that you’ve taken the time to read my blog and I hope it inspires you to give this a try. Your body will love it.

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This was no coincidence…

Today completes day 7 in my food intolerance journey! I couldn’t be more excited for a few reasons. One, I actually completed something I started. Two, My body has been pampered for 7 straight days. I’m sure my major organs and my gut are celebrating their first vacation from horrible intruders. It’s amazing how I actually look at food now.

Today is my day off from the hospital so I knew I wanted to spend it researching more about inflammation, which I have dubbed the new buzz word. I decided a trip to the book store would be a treat. This is my reward for completing 7 full days. My daughter and I drive to Portland (about a 30 minute ride) so I thought it would be a good time to talk to her about what I have learned. She listened and was actually interested so I was pretty happy and relieved. There are so many things we could have talked about but I knew this was important. We have a very close relationship so if she had told me that she wasn’t exactly interested in this subject, I would have probably changed it. But…she was all ears! I found myself saying things like “I feel really good” and “I’m sleeping better than I ever have” and so on. it was saying affirmations. After our conversation, she was very interested in creating a plan that could work for her.I couldn’t ask for anything more. she already knows that gluten is a poison. When she was in college, she took gluten out for almost a month and realized she wasn’t getting her usual migraines. I was fixing her meals for her then and she was also shopping at Trader Joes which was very helpful. But as college went on, the gluten was reintroduced and the problems started all over again.So knowing that it has worked in the past is good reason enough to give this a try.

We get to the book store and head to the magazine section. I notice she is looking at outdoor magazines and canning and self sustainable living magazines. Ah ha! She was listening. I head over to the natural food and health section to see who else is chatting about inflammation. I pick up a couple and flip through them but nothing really catches me. Then I see a Dr. Andrew Weil magazine and the top says “The Anti-inflammatory Pyramid in-depth”. I looked over at my daughter and said,”Is this the new buzz word? Is this that word I’m going to see everywhere now? How weird is this?”.I pick up his magazine and flip through it and every article is about inflammation. This was exactly what I was looking for. This was no coincidence. There are hundreds of magazines to choose from and this one catches my eye. It’s wonderful too! It’s very in-depth. I include a picture copy of the magazine below so when you look for it, you’ll recognize it.

I’m convinced that I’ll be reading some of his books now. As a chef, I will also be creating new recipes to share. This is what I do. I find foods that people feel they no longer can enjoy and recreate them to their specific allergy so they can enjoy them. After all of these years, why wasn’t I ever doing this for myself? Why did I not feel I deserved to treat my body with the utmost respect? I’m ashamed. But I’m also happy that I have finally woken up to realize this is about me too. This is self-care. So why not take the gift I was given and share what I know with everyone.

I decided to share my first recipe with you. It’s full of flavor, gluten-free, dairy free, soy free, sugar-free and corn free. I use this mediterranean dressing on everything. It’s wonderful on chicken and fish or just over rice and lentils.

Mediterranean dressing

In a medium bowl, chop and combine:
1 Vine ripened tomato
1/2 Vidalia onion (or red onion)
1 can artichoke hearts
1 small green pepper
12 kalamata pitted olives cut in half

Combine and add:
1 tablespoons of the olive juice (for the salt)
Fresh cracked pepper to taste
1/4 cup of good olive oil
1 tablespoon balsamic vinegar (optional)

Mix in with the bowl of pure goodness. let sit overnight.
It’s wonderful!! Add fresh herbs if you want too. I chopped a few chives in there because I had them. I also cut up an avocado for the salad.
You can also spoon this over flatbread and add goat cheese (For those people who can tolerate goat cheese) and broil until the cheese melts.

This such a nice recipe. The colors are beautiful. In season, chop fresh parsley and maybe even a red and yellow pepper for more color.

So as my journey continues, I have two more weeks to go to complete the 21 days. As I said before though, I’m in no hurry to put any of these foods back into my body. They just don’t belong there. The fact that I saw Dr. Weil’s magazine was simply re-enforcement that I’m on the right track. It was no coincidence. Here’s to whole foods and positive cooking.

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When speechless is a good thing

The last couple of weeks I have been battling this annoying cough. The one you have to just wait out. So with some over the counter meds, hot green tea and gurgling here and there, I’m beginning to combat it. Then, two days ago, my voice vanished. I woke up and it was gone. Not sure where it went but it peaced out sometime during the night.

With every obstacle comes a lesson. I decided to limit my speech for the next few days. This ,my friends, is not an easy task for me. I’m Sicilian so when the mouth is moving so are the hands. When the mouth isn’t moving, the hands are lost. My body is confused. Then suddenly I realize something very important. I’m listening. I’ve stopped to listen. What a concept. Incredible things I’m hearing. It’s like stopping to smell the roses but better. It’s okay not to talk. It’s okay to hear how the other person views the world in whole sentences. When you can’t speak, you pay more attention after the initial shock wears off that’s it’s just not your turn.

For a while today we worked in silence. It wasn’t a bad thing at all. Silence was actually a pleasure. Until my co-worker decided to sing the song “Santa Claus is Coming to Town” completely off-key. My hands couldn’t take it. They had to say something. I put my hand straight up as if to say STOP. Please. The hands were content they had the opportunity to say something today.  We both laughed and realized silence can be fun.

The funny thing for me is when I’m in the kitchen, I generally have Jazz playing in the background. Other than that, I work in silence. I love to get into what I’m making. Creating dishes makes me happy. My hands are too busy to coordinate with the mouth. I love to cook. Some of my best work is done in silence. I used to work with a chef de cuisine. He permitted no talking in the kitchen. He was a master. You didn’t dare breathe. It was like watching a symphony of food being created in front of your very eyes. I loved to find any reason to walk through that kitchen just to see him work. With my hands in my pockets, I would make a brief stop and observe. I learned something everytime. His silent kitchen brought harmony throughout the night. It was incredible.

Wedding cakes are very similar for me. I have to be by myself and I permit no talking. It’s all about precision. Silence is the master. It puts me in a world of creativity. It all has to flow uninterrupted. From start to finish, it’s a private world of thoughts that are reserved solely for this cake. Silence is good. This was important lesson that I passed on to my culinary students.

The next time you have a cold, cough or you just can’t talk, it’s okay. Take some time to listen to what’s going on around you. Silence is a good thing. And if you’re anything like me, you might have to sit on your hands while someone is talking to you because without the mouth to execute a good sentence, your hands can really blow the message with the wrong gesture. Being Sicilian isn’t a bad thing but learning self-control with your hands is beneficial.

I’m thankful I had this opportunity to be quiet. Being speechless has been  a good thing today.


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Sometimes you just have to ask

“You can’t always get what you want. But you just might get what you need.” Rolling Stones

Never a more true phrase spoken. Thank you Mick Jaggar.

As I start my new journey, I think of what I want. I actually was able to imagine where I wanted to live and the type of place I was looking for. I just simply asked. The universe answers in mysterious ways. Within 48 hours, I found what I was looking for. I’m living by the water in a safe and happy place. That was pretty cool. So if it worked for my home, it must certainly be an effective way to achieve a good job. Not so easy. Or is it?

As I move along in my career, I decided that I wanted to step out of the kitchen and write about food. I didn’t want to write a typical cook book about making cookies and a weekend carrot cake. I want to write about food, the love of food. I want people to realize just how important it is in our everyday lives. There are people out there who are happy making a pork pie or Salisbury steak because they have to but then there are people who really love what they do. These people want you to receive the love they put into your food. Thought. Actual thought about what you might like and how to make it not only eye appealing, but taste amazing. A meal that you will be looking forward to having again before you even leave their house that night. That’s the type of food I want to write about.

I want to write about creating dishes for people who suffer from allergies. Teaching them how to think back to what they really miss and recreating that with them. It can be done. My ideas about how to approach teaching are very simple. Just find something you never thought you could have before and I’ll teach you not only how to have it again, but how to make it even better than before. The allergy scene is a growing one. I feel there a lot of options out there to try. My theory is: Why not make it yourself and put the love into it and share it. There so many options for so many allergies. I have a book that is ready to be published. It’s all types of cuisines adapted to the most common allergies. It’s an easy book that speaks to you as you read it. It’s like I’m standing right next to you in the kitchen. I want to travel and teach. I’m so close. I have a deal with the universe: You get me to this place and I won’t be a pain in your backside. I’d love to travel to different countries and learn their techniques. A lot of countries are gluten-free by default. It’s what they have available and how they use it. Maybe a show dedicated to people with allergies. That sounds more like my cup of green tea.

I know what I want and I think I know what I need. I may not get what I want but I know I will be provided with what I need. All I have to do is ask.