Two Winners. A Malbec from its Cahors home and a Hawkes Bay Syrah

Two Winners. A Malbec from its Cahors home and a Hawkes Bay Syrah

You've heard of flying winemakers. You're more
likely to find Pedro Parra in the ground.

Causse Du Theron Terrasse Malbec Cahors (AOC) 2018 13.5%, 

RRP € 23.99 The 1601 The Cinnamon Cottage Cork Simply Delicious wineonline.ie

In 1947, a few growers founded this cooperative in Parnac. Their goal was to revive Malbec, the grape of Cahors. They succeeded.

I’m always interested in a wine that has had input from Pedro Parra, the renowned expert on soil and vineyard mapping. Always interested also when I come across a wine from Cahors. And here I have both, together!

In the summer of 2010, I was meandering lazily, like the River Lot, through the vineyards of Cahors and the ancient Cathar fiefdom of Luzech before getting down to buying some wine in the little village of Parnac. Here the Cave Cooperative du Vignoble de Cahors (you saw Les Cotes d’Olt on the signs) have a massive cave with a fine shop.

Founded in 1947, it has also been credited with the revival of winemaking in the area which had fallen on hard times. The  Cahors vineyard and its Auxerrois (Malbec) was fading having had survived for at least 600 years.

Led by the Syndicate, then "headed by Abel Baudel, and by the new actor that is the cooperative cellar, Cahors wine received its first quality label, the VDQS in 1951. …On April 15, 1971 the classification decree (AOC) appeared. Cahors enters the elite of French wine.”

And while Malbec is now very much associated with Argentina, Cahors remains one of its best vineyards. Indeed, the ongoing revival, even this bottle, has been boosted by an Argentine touch. 

Causse du Théron is a project started by Antonio Morescalchi of Altos Las Hormigas in Argentina and his friend Pedro Parra, the renowned expert on vineyard mapping in South America. 

Following their first visit to Cahors in 2013, they became fascinated by the origins of Malbec and the region’s diverse soils, especially the vines planted on Kimmeridgian limestone. They selected two vineyards owned by a local family as the wellspring of their Cahors Malbec project. The name, Causse du Théron, translates to ‘hills of Theron’, causse meaning hill in the local dialect.

Wines from Cahors were, over the centuries, known as “Black Wine” but this one is light, an alluring and bright mid ruby. Cherries and herbal notes head the aromas. Tart berries and cherries backbone the fruit-driven wine on the palate where a fresh acidity is an outstanding actor. Concentration is high - the vines are forty years old. Silky tannins underline its refreshing quality and the slightly spicy finish is lengthy. Elegance over power. Very Highly Recommended - just as well after the build-up! 😉

Fermentation took place in temperature-controlled, stainless-steel tanks using ambient yeasts. The wine spent between 15-21 days on its skins with gentle pump overs to aid extraction. The wine then aged for 18 months in cement tanks to allow it to mellow into what is the top Malbec I’ve enjoyed in a long while.

Food pairings: Malbec is a beaut with leaner red meats (try steak and mushrooms or buffalo burgers and mushrooms). Beef Brisket, Lamb and BBQ Pork Ribs also come up trumps.

Geek Bits:

Closure: Agglomerated Cork

Alcohol (ABV): 13.5 %

Acidity: 5.55 g/l

2018: an ideal vintage.

Oak: none

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Trinity Hill Gimblett Gravels Syrah 2018 Hawkes Bay New Zealand 12.5%

RRP € 34.99 wineonline.ie The Corkscrew Avoca Handweavers Shops Mitchell & Son Clontarf Wines

In 1993, Trinity Hill was one of the first to plant grapes on the Gimblett Gravels in Hawkes Bay in 1993. The Gimblett Gravels, located on the former bed of the Ngaruroro River, is now a highly sought-after sub-region renowned for the quality of its wines, particularly those made from Syrah.

Colour here is quite a dark crimson, lighter around the rim. Jammy fruits and pepper in the aromas. That fruit is prominent on the palate, with subtle oak in the background. This Syrah lives up to its French name with an elegant restraint. Tannins are ripe and the natural acidity is another plus factor. Finish is smooth and long. Great purity and freshness here and Very Highly Recommended.

The wine was aged for 14 months in a mixture of new and older French oak 228 litre barriques and 5,000 litre oak ovals. This barrel ageing regime, more typically used in the making of Pinot Noir, includes lees stirring and very minimal racking. It was bottled in early 2019.

They say: Our premium wines made from hand-picked fruit exclusively sourced from estate vineyards in the Gimblett Gravels grape growing region. These wines are elegant yet powerful and reflect the very best expression of the vineyard and winemaking team. They are made with food in mind (great with red meat dishes but especially good with game, particularly with duck and venison) and lend themselves to mid to long term cellaring.

GARDEN HEAVEN IN THE GARDEN OF IRELAND TEAMS UP WITH TULFARRIS HOTEL

 GARDEN HEAVEN IN THE GARDEN OF IRELAND TEAMS UP WITH TULFARRIS HOTEL

June Blake in her garden

 

Wicklow is often referred to as ‘The Garden of Ireland’ with its majestic mountains, valleys, and rugged beauty the county is home to countless ‘must visit’ places. The temperate climate allows a myriad variety of trees, plants, and shrubs to grow, and the county is famous for some of Ireland’s most stunning planted and natural gardens.

 

One of these ‘must visit’ gardens is June Blake’s Garden in Blessington, Co. Wicklow. Spread over three acres, the gardens were once nothing more than a great big field but through inspired design and thoughtful planting are now truly breathtaking. The gardens wrap around June’s own Victorian farmhouse and granite- stone farm buildings and are famous for their annual tulip display. Paths weave their way through a sea of prairie-style planting, coloured borders, and the famous tulips which June painstakingly plants every year. In fact, some 7,000 tulip bulbs are planted annually, and they put on an almighty display come May when the gardens become a riot of colour.  Completely organic, June’s garden is home to all kinds of wildlife, bees and insects and is a real joy to behold.

 

Tulfarris Hotel & Golf Resort also in Blessington has teamed up with June Blake’s Gardens in order to create a gardening package that any green fingered traveller would love.  ‘The Gardener’s Get Away’ includes two luxurious nights at the stunning four-star Tulfarris Hotel & Golf Resort with dinner in the hotel restaurant, Fia Rua, bed and breakfast each morning, a guided tour of June’s garden and a gardening workshop with June Blake herself.  The workshop will include top tips on propagation, what to plant and when and general tips on how to get the most from your own green patch.

“Gardening is real joy,” said June. “It’s wonderful to see those little green shoots peeping up over the soil and then watching the leaves unfurl to display their fabulous early summer costumes.  May is tulip season for us here at the gardens and visitors on the Tulfarris Gardener’s Get Away will see first-hand the vibrant colours that these stunning flowers are so famous for. I’m looking forward to meeting gardeners of all levels and my workshop is suitable for experienced gardeners and novices alike.”

 

The package also includes a picnic which the talented chefs at Tulfarris will prepare for you to bring with you to enjoy while you take in the stunning beauty at the gardens. What could be more heavenly than enjoying an artisan picnic lunch in a verdant, leafy, and peaceful space?  Guests who book directly via the Tulfarris Hotel website will also receive a complimentary glass of Prosecco when they book directly on the hotel’s own website. The Gardiner’s Get Away will run from Sunday, 15^th of May until Tuesday the 17^th of May and is priced from €244 per person sharing.

 

All of the bedrooms at Tulfarris Hotel & Golf Resort have been newly renovated and the resort itself enjoys a stunning location, set on the shores of the famous Blessington Lakes.  Nature lovers will enjoy the many walks around the resort and don’t be surprised if you see wild deer roaming about. In fact, the deer are so plentiful that the main hotel restaurant was called ‘Fia Rua’ (Red Deer).

 

Guests may also easily access the nearby, historic Russborough House, reputed to be the longest house in Ireland.  Russborough is only a short drive away from the Tulfarris Hotel & Golf Resort and is certainly worth a visit. Designed by Richard Cassels, Russborough was built in 1755 and is a fine example of Palladian architecture. Outside, the walled garden, maze and extensive, mature parkland is a delight to explore with its ancient, native trees and plants.  The 200-acre estate is also home to the National Bird of Prey Centre where owls, falcons and birds of prey from all over the world can be found.

 

To book the The Gardener’s Get Away package log on to www.tulfarrishotel.com or call (045) 867 600.

press release

 

Killarney’s Lake Hotel And Its Many Attractions

Starter: Hot Smoked Salmon

 Killarney’s Lake Hotel And Its Many Attractions 

It is just after the crack of dawn. The sun, hidden by trees to the east, is managing to scatter a light gold over the mountains that surround the lake. The morning is frosty, the grass white. A deer stops in his tracks. He looks behind to see the source of the faint noise. It is a photographer.

View from the room

Not me! I’m on a balcony on 3rd floor of the Lake Hotel in Killarney. One of my favourites places to stay. I had it in my head to get some sunrise photos but had to settle for the deer instead (and an early breakfast!). The deer regularly appear between the hotel and water at dusk and dawn.

Located on the lakeshore, about two kms from Killarney town, the location of the hotel is splendid, the views magnificent. It even has its own promontory in front, complete with a 12th Century floodlit castle.

It has been in the Huggard family since the 1940s and the welcome here is always warm and they especially love to see customers returning. You can relax, enjoy the views and the National Park next door and they will also feed you very well indeed.

Morning has broken

Our recent two-night package included dinner and we choose to take that in the magnificent Castlelough Restaurant  on the second evening (we had breakfast there each morning). Some terrific choices on the menu; the food was very well prepared and presented. They have quite a wine selection here but, on this occasion, we enjoyed the lager and ales produced by the local Killarney Brewing Company.

There were six regular appetisers to choose from (after a delicious Beetroot led Amuse Bouche) plus two specials. One of our picks was the Scots Pine Smoked Salmon (pickled shallots, confit lemon, dill oil, burnt lemon powder and Horseradish cream). A terrific mix of textures and flavours.

Monkfish

Our other was one of the specials: a parcel of Beef Cheek with truffle celeriac purée and confit potatoes roast just. That too was very well appreciated, a hearty and flavoursome beginning and, again,  so well presented.

Took our time choosing the mains but we were both happy with the outcome. One was Lightly Spiced Monkfish (with roasted Peppers, Saffron Potato,, and Curry Cream). That spice element was moderate, very well judged indeed, leading to a very satisfactory and elegant plateful. 

Halibut

And the accompaniments also played a key role in elevating the Pan Fried Fillet of Halibut and they were Squid Ink Gnocchi, Seaweed butter, Braised Baby Vegetables and Shellfish Bisque. Magnifique!

Of course, this being Ireland, there were sides also, selection of fresh vegetables plus the most delightful potatoes (with garlic, herbs and cream).

Sweet blackberry!

Lager by Killarney Brewing

Service was excellent all through, helpful, leisurely but efficient. And we were allowed a wee gap before dessert! Choices had to be made of course and I was reluctant to leave the Rhubarb Bavarois & Madagascar Vanilla Ganache behind. 

Our picks were the light and superb Apple Cider Baba (Granny Smith Apple Compote, Honey & Yogurt Parfait) and the ever so slightly more supple Black Sesame Cremeux (blackberry textures, coconut mousse and blackberry sorbet). No effort required to get fully acquainted with these smooth treats.

Later, we headed to the bar, The Devil’s Punchbowl, to continue on the Killarney beer trail. They have music here in this very comfortable room a few evenings each week.

Frosty rim on the mountain just after dawn

Needless to say, our bedroom was also top notch, spacious and with that balcony (it will cost you a few euro extra but is worth it!). We had all the facilities we needed including a jacuzzi bath. The hotel also has a wellness centre and lots of parking.

Fueling up for another day in
the kingdom. Those raisins were
soaked in rum. Vrrum!

Also on this visit:

Killarney National Park

Bray Head Walk on Valentia Island

Kells Bay Gardens and lunch at Sala Thai

Lunch on the way down at The Mills Inn, Ballyvourney.

The Mad Monk by Quinlans Fish

Kells Bay Gardens & Sala Thai Café

 Kells Bay Gardens & Sala Thai Café

Views over Dingle Bay.  The largest palm tree in Ireland,
this Jubaea chilensis was imported from Chile in 2007

There be dinosaurs!

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Kells Bay Gardens is one of Europe's premier horticultural experiences, containing a renowned collection of Tree-ferns and other exotic plants growing in its unique microclimate created by the Gulf Stream. They overlook dramatic views of Dingle Bay and are filled with a variety of rare sub-tropical plants.

The gardens are owned by Billy Alexander and you may recall he won the Chelsea Flower Show Gold Medal in 2021. Tree Ferns and many other rare and unusual exotic plants are for sale here, including some for the smaller garden.

The dinosaurs have long been a feature here and now some new ones are popping up in the gardens; you could well see one being created! Listen for the roar, the roar of the saw that is!

If you have your own little dinosaurs with you, they'll be hungry. And Kells Bay has them covered and their carers of course (even if you leave the little darlings at home). The Sala Thai has a number of dining options available, snacks outside, light meals in the café and something a little more formal in the restaurant.

We lunched there in the conservatory café and enjoyed a platter of a selection of five starters: Gai (Chicken) Satay on skewers; Popia Tod (vegetable spring rolls with plum sauce); Goong Hom Pa (Deep fried prawns with sweet chilli sauce); Tod Man Khao Pod (deep fried corn cakes); and Kia Nom Phang na Goong (Thai prawn toast). Quite a mixture, full of flavour, and served with excellent peanut and sweet chilli sauces. 

They also have an Aromatic Duck platter for sharing. And of course, you can have individual starters. And no shortage of main course either, lots of them based on Stir-Fry Dishes, Noodle Dishes, Fried Rice, Curries and more.

With a dinner coming up that evening, we skipped the mains and headed straight for the desserts. Two caught our attention and we very much enjoyed the Lychees served in a light syrup with ice, caught the eye and was very enjoyable as well and also the Guay Tod Nampueng (homemade crispy banana fritters in coconut batter, drizzled with honey and sprinkled with sesame seeds).

Back to the gardens after the grub! They are divided into a number of sections including The Palm and Succulent Garden, The Ladies Walled Garden, The Primeval Forest, The Bamboo Glade, The River Ramble and The Waterfall Walk.

The Waterfall Walk was a favourite of ours during our visit early this month but the one we'll remember most was the Skywalk, Ireland's longest rope-bridge at 120 feet. Opened in 2017, it spans the Delligeenagh River at a height of 36 feet. And it shakes like a real Himalayan bridge should! Enjoy.

Lots to explore on the various walks. And if you'd like to stay here for a night and resume your walks in the morning that too can be arranged as Kellys Bay Gardens has quite a choice of rooms on offer. Check this and more out here.

Also on this visit:

Killarney National Park

Bray Head Walk on Valentia Island

Dinner at The Mad Monk by Quinlans Fish

Lunch on the way down at The Mills Inn, Ballyvourney.

The Lake Hotel

CORK’S ELBOW LANE BREWERY BREWS ‘RESIST’ ANTI-IMPERIAL STOUT TO SUPPORT UKRAINE

CORK’S ELBOW LANE BREWERY BREWS ‘RESIST’ 

ANTI-IMPERIAL STOUT TO SUPPORT UKRAINE

Cork’s Elbow Lane micro-brewery, probably the smallest brewery in Ireland, has announced that it is creating an anti-imperial stout called Resist in support of Ukraine. This will go on sale at the end of April with all profits donated to the International Red Cross.

Resist is based on a recipe released by the Pravda Brewery in Ukraine, which is encouraging breweries around the world to make the beer in solidarity with their war effort. At Elbow Lane, this unique beer will have a kiss of beetroot to firmly root it in its Ukrainian heritage.

Elbow Lane, part of the Market Lane Group, is one of the few Irish breweries that strictly adheres to the principles of the ancient German Purity Law, “Reinheitsgebot”, which means that only four ingredients are used: malted barley, hops, yeast and water. There are no additives and the fermentation of the beer is not artificially accelerated, nor is it filtered – so it is all totally natural. “However, theSe rules will be breached in the brewing of Resist, but all for a good cause” says master brewer, Russell Garrett. In the meantime the Pravda Brewery has turned its attention to making Molotov Cocktails.

For a time, Resist specialty stout, which Garrett aims to come in at around 5% abv, will sit along the brewery’s core range of five beers which includes Elbow Lager, Angel Stout, Arrow Weisse, Wisdom Ale and Jawbone Pale Ale.

Resist will initially be available through Elbow Lane Smokehouse and Market Lane and Goldie Restaurants. Each establishment will serve the stout in a unique way and recommend dishes that will best bring out its unique characteristics.

The Market Lane Group comprises Market Lane, Goldie, ORSO, Blackrock Castle restaurants and the Elbow Lane Brewery & Smokehouse.

press release

The Mad Monk. A Superb New Restaurant. By Quinlan’s Seafood In Killarney’s Plunkett Street.

The Mad Monk. A Superb New Restaurant 

By Quinlan’s Seafood In Killarney’s Plunkett Street.

The other week, just off Killarney’s main drag, I made one of the finest seafood catches around. Hadn’t seen this in the Cork outlet that I visited a few weeks earlier but made my business to get my hooks into their Portmagee Crab Bake when I spotted it at the bottom of their starter list.

The superb Portmagee Crab Bake comes in a Tomato and Avocado Salsa salad and with sourdough bread for mopping up! You won’t come across a crab bake in many restaurants in Ireland and the one here is well worth checking out. And you’ll be lucky to happen on one as good as this.

Hake

The new premises is very attractive. It is spread over two floors giving a total of about 80 covers. The family seafood business is based in Caherciveen, Co Kerry. Kerryfish was started in 1963 by the father Michael Quinlan and has now been passed down to the second generation of Quinlan’s, Liam, Ronan and Fintan. And expansion is always on the agenda here. They have shops and restaurants all over Kerry and beyond and you probably know that the Cork premises has also been enlarged and improved! 

The menu starts with a page of specials and you’ll see the same info on a board on the street. Terrific range of fish on offer, usually with both starter and main versions. Portmagee Oysters, Dingle Bay Wild Squid, Sizzling Deep Water Atlantic Prawns, Portmagee Crab Claws are regular features. Excellent dishes of Hake, Salmon, even Sea Bass are also on the mains menu.

Our other starter was Dingle Bay Wild Squid (deep fried locally caught squid served with “our famous homemade sweet chilli jam”). You also get a well presented salad. It was probably the best squid I’ve ever tasted, soft and easy to eat and no hardening towards “rubber” at all from start to finish. And yes that Sweet Chilli Jam is every bit as good as they claim.

I was keen to try a white fish main dish and got my chance with the delicious Pan Roasted Fillet of Hake on a tomato chorizo, spinach and bean cassoulet with herb potatoes. A perfect backing accompaniment that lets the fish shine.

Our other mains was the Pan Fried Fillet of Salmon and that came with Lyonnaise Potatoes, Asparagus, Carrot Purée and Basil Pesto. The fish, a very generous serving, was spot on, well cooked and the dish neatly presented.

Salmon

We didn’t have the Fish and Chips on this occasion. In Quinlan’s, as indeed in some other places, you get a choice of fish. In Killarney,  we could pick from Whiting, Plaice, Haddock, Cod, Hake or Goujons.

There’s a full bar here, plenty of wines, more white than red understandably, and most of them available by the glass. Delighted also to see they had an ale and stout from Killarney Brewery on tap, along with a few bottles. A glass of that refreshing ale, very flavoursome too, went down well with the hake.

They do offer meat dishes here (and I’d bet they are of a good standard) but if you like your fish then Quinlans is a very good choice indeed. Very Highly Recommended.

Also on this visit:

Killarney National Park

Bray Head Walk on Valentia Island

Kells Bay Gardens and lunch at Sala Thai

Lunch on the way down at The Mills Inn, Ballyvourney.

The Lake Hotel

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A Quart of Ale± #100. Quite a quartet for the 100th: Whiplash, Dot Brew, Ballykilcavan and Boundary.

 A Quart of Ale± #100

Quite a quartet for the 100th: Whiplash, Dot Brew, Ballykilcavan and Boundary.

Whiplash Smoke Stack Lightnin’ Oaked & Smoked Brown 8.5%, 440 ml can Bradleys

Oaked and Smoked it is with its tanned head over a very close to black body. Aromas are also from the dark side, rich dark dates and raisins come with toast and in a wee cloud of coffee, may even have been a bit of smoky bacon in the background, even though Whiplash say it is not a Rauchbier. Complex, isn’t it?

It doesn’t get any simpler on the delicious palate, just better. Toasty in the main from the Brown and Biscuit malt used and the smoke’s around as well. Add in the light tannin of the oak while the yeast contributes a mild sweet nuttiness to the complexity. And yet, it is superbly balanced. Lipsmacking and totally satisfying to the finalé. Think I may live forever on the dark side.

They say: It’s still cold out there, and we’ve still room for some malty winter-ish warmers in us. Here’s Smoke Stack Lightnin’, an oaked & smoked big brown. After ferment we age this one in a light amount of American Oak. Not going for big vanilla barrel aged here, just a reminder of how beer used live for a week or two before the days of stainless steel.

Geek Bits

Pilsner Malt, Smoked Malt, Brown Malt, Dark Crystal Malt, Biscuit Malt, Flaked Barley, and Columbus hops.

Old English ale yeast

ABV 8.5%

440ml Cans

Artwork by @sophie_devere

Dot Brew When the Going Gets Gose 4.0%, 440ml can Bradleys

Coriander and Salt are among the ingredients here, a clue that this is a gose! The Beer Bible suggests that the flavour of this style of beer “is something like salted yoghurt”.

So, okay, we proceed with caution! Colour is not alarming at all, a light orange but murky. Perhaps that’s coriander in the herby aromas, light floral notes too. And then on the tangy palate, you may detect clove notes and the lemony tartness introduces itself, the coriander and salt duet towards the finish. Yet there’s nothing extreme here in the Dot Brew version; it is all very approachable, quite a pleasurable and refreshing beer indeed.

The can’s list of ingredients: Barley, Oats, Wheat, Hops, Salt, Coriander, Yeast.  The variety of the other ingredients has reduced the effects of the hops leaving us with a bright, zingy and refreshing beer. As they say themselves: “An easy drinking mixed fermentation tart ale built with pilsner malt and pale wheat.”

Gose-type beer is a beer originally made in Germany in the Goslar salt mining region, where the local water contributed the salty element.

Ballykilcavan Export Bambrick’s Brown Ale, 7.5%, Whiskey Chats Birthday Pack

“I’m in farming mode now,” said Ballykilcavan’s David Walsh-Kemmis as he joined a recent Zoom where the subject was whiskey. Whiskey? Yes, indeed. Ballykilcavan has been building strong links with the national spirit over the past decade or so. Their barley is used by Waterford while Irish Distillers have used their oak to make a limited amount of casks (for Dair Ghaelach).

This particular beer was one of the non-whiskey drinks for the Zoom tasting. David explained that the brewery is part of the diversification of the farm: “This is the export version of Bambrick, nice and malty with toffee and caramel, at 7.8%. Very much a malt beer yet not malt driven, a real flavour beer. It’s made with amber and crystal malt from our own barley.”

Deep brown going on black is the colour here, with a tan head. Aromas are chocolate and coffee. It is indeed rich and satisfying on the palate, a broad deep flavour, but quite a balance there too, maybe something mineral from their spring water and the land through which it flows, to help you to both enjoy the chocolate and burnt toffee flavours and enable the refreshing finish.

So what’s an American brown ale? The New York Times says: 

Brown ales and like-minded styles — including straightforward lagers, pilsners and porters — to name a few, are very different sorts of beers (to IPAs). They occupy subtler realms, quenching thirst with pure flavors and perhaps a snappy zestiness in the case of pilsner and a rich depth in the case of porter. They are not flamboyant styles that wow with complexity or make themselves the centers of attention. They simply satisfy. It’s the kind of beer that gets left behind in our I.P.A. culture.

The Beer Bible: Standard American Brown Ales generally weigh in at about 5% ABV and are accented toward malt richness.

Reckon the standard 5.8% Ballykilcavan Bamrick’s more or less fits the bill while this Export has a bonus for you!

Boundary Love is Here Hoppy Table Beer Pale Ale 2.6%, 440ml can Bradleys

On the lookout for a low alcohol beer? This Belfast offering, weighing in at 2.6 abv, could well fit the bill. Known in France as bière de table, table beers—are a low-ABV, malty, Belgian tradition.

Here though the tables are turned and this is a hoppy one. Boundary say: A full on hop assault in the kettle and fermenter ensures this low abv beer packs a punch. 

This is a hazy beer with a white head over a lemon-juice coloured body. The hops used are an American trio of Cascade, Citra and Simcoe and the Australian Vic Secret. Expect pine notes along with exotic fruit such as mango, pineapple and grapefruit and indeed that is what you get.

Superbly flavourful for a such a slight abv and just enough bitter notes to ensure a refreshing and balanced finish. Enjoy one. Or two!