JanetRoof.com Recipes

Specialty melt chocolate shops create each candy piece by molding melted chocolate or dipping fresh fruits to create candies unattainable in the average candy isle.

By melting, molding and dipping chocolate you can create the same confections at less than half the cost. I have provided my personal melted chocolate recipes for you to try.

Chocolate molds can be purchased in most candy making isles of party and craft stores.

If molds are not available, dip fresh fruit, cookies, crackers and nuts into melted chocolate.

When melting white chocolate chips, add oil based food coloring, to create exciting and colorful chocolates . Only oil based food coloring should be used to color melted chocolate.

Hardware

Medium pot with less than 1 inch of water

Medium stainless steel bowl larger than pot

Long handled spoon

Spatula

Molds (optional)

Paper baking cups (optional)

Waxed paper

Baking sheet or cardboard sheet

Refrigerator

Ingredience

Chocolate chips (any flavor)

Vegetable shortening

Fruit (fresh/dried)

Nuts (shelled)

A medium pot and stainless steel bowl will create a double boiler. Use a double boiler if you have one.

The pot should have less than an inch of water and the bowl for melting chocolate should not touch the water in the pot. If the pot is too small and the water is too high the chocolate will over heat and burn instead of melt.

The amount of melted chocolate used will determine the amount of vegetable shortening you will require.

1 cup chocolate chips

1 tablespoon vegetable shortening

White chips take longer to melt and not as naturally creamy as regular melted chocolate , more shortening is required to create a smooth creamy texture.

Vegetable shortening causes chocolate to melt easier after chilling. Mix well with every addition adding only what is needed.

Be sure the hardware is dried thoroughly and free from any liquids. Water and melted chocolate do not mix.

Place chocolate chips and shortening in bowl and place bowl over the pot.

Set stove to the lowest possible setting, do not boil water.

Melting chocolate slowly, will achieve the best results.

When chocolate begins to melt it will appear glossy, stir occasionally throughout heating until chocolate is smooth and creamy, usually about 30 minutes.

Molding Melted Chocolate Candy

Drop spoonfuls of melted chocolate candy into preformed candy molds.

Tap the mold gently on a flat level surface to remove any air bubbles trapped between the inner mold and melted chocolate.

Place mold on baking sheet or cardboard sheet to rest flat and level.

Refrigerate until chocolate is chilled firm, about an hour.

Cold storage, candies last 1 week, room temperature only 4 days.

When chocolate is ready to be removed from the preformed molds frosted appearance on the outside of the form, indicating chocolate has pulled away from the mold and is ready to be removed. If there are any dark areas of chocolate still visible, chocolate is not ready and should be chilled for a longer period of time.

Melted Chocolate Dipped Fruits

Dip fresh/dry fruits into melted chocolate mixture to cover.

Place on waxed paper lined baking sheet or cardboard.

Refrigerate until chocolate is firm, about an hour.

Cold storage only, candies last 1 week.

Melted Chocolate Coated Nuts

The amount of nuts required depends on the amount of chocolate used.

Blend nuts and melted chocolate together.

Drop spoonfuls of mixture into small baking cups.

Refrigerate until chocolate is firm, about an hour.

Cold storage, candies last 1 week, room temperature only 4 days.

There are many wonderful variations of melted chocolate candy treats you can make, be creative and have fun.

1- House Mold

1- Medium Pot

1- Medium Stainless Steel Bowl

1- Cup of Water

1- Long Handled Spoon

4- Cups of Milk Chocolate Chips

4- Tablespoons of Vegetable Shortening

Waxed or Parchment Paper

Cookie Sheet or Flat Cardboard Surface

Cook Top

Refrigerator

Chocolate molds can be found in most candy making isles of craft and party stores. There are many different types of molds to choose from. Almost every holiday or special occasion has a mold and there are even molds for everyday use.

Most candy making tutorials will instruct you to use candy melts, but I never enjoyed the flavor of these so I use real chocolate chips. However, if you prefer to have your candy to be different colors, candy melts come in a wide variety of colors to choose from. It is entirely up to you to decide what is best for your taste and requirements. You can also mix and match, using colored melts in the face of the mold and fill the remainder of the mold with real chocolate for flavor. Experiment and go nuts, there are no wrongs when making candy when it comes to individual taste.

You will need a medium pot and a stainless steel bowl to create a double boiler, if you have a double boiler, by all means use it.

Put enough water, about 1 cup, into the pot, place bowl on top of pot making sure the bowl does not touch the water. If the bowl touches the water it will cause the chocolate to overheat. If this happens your chocolate will not melt correctly and will be difficult to work with. Also be sure not to get any water mixed into the chocolate, this will cause the chocolate to become lumpy and useless. To check if the water is touching the bottom of the bowl lift it from the pot, if the bottom of the bowl is wet, pour out some of the water and check again. Continue doing this until the bowl comes out dry.

Put chocolate chips into the bowl, and add vegetable shortening, a good rule of thumb for the amount of shortening to use is, 1 tablespoon of shortening for every 1 cup of chocolate. If you use candy melts, you will not have to use shortening. Place bowl on top of pot and heat at the lowest possible setting available. It will seem to take long for the chocolate to melt but once it begins melting it will continue to melt quickly.

When the chocolate begins to melt it will become glossy, you can begin to stir, taking care not to allow the steam from the double boiler to infect your chocolate. If this happens your chocolate will become lumpy and unusable. Note: never remove your bowl from the pot this will insure your chocolate will melt properly.

Once your chocolate becomes smooth and creamy you can begin to mold your Chocolate house. You will know when its time, when your chocolate runs off the end of the spoon like syrup. Carefully pour spoonfuls of chocolate into the mold until all the molds are full. When your mold is full gently tap on a hard surface to release any air bubbles trapped between the mold and the chocolate. You can do this by lifting the entire mold gently off the flat surface and dropping it. Each time this is done you will see tiny air bubbles rising to the surface, continue doing this until there are no more bubbles.

Once all the bubbles are gone your mold is ready to be refrigerated. Refrigerate your mold on a flat surface to prevent the chocolate from dripping out of the mold and maintain its shape.

Most house molds only come with three sections, a side, a front and a top. You will have to fill the mold twice to have enough pieces to make one house. You will need 6 pieces in all to complete 1 house.

It will take at least an hour for your chocolate to harden enough to remove it from the mold, you will know when the chocolate is ready to remove from the mold when the mold becomes frosted, and you will not see a deep dark color in the mold. When this happens you are ready to unmold your candy. If there are any dark areas on the underside of the mold it means some of the chocolate is still soft. In this case, return the mold to the refrigerator until entire mold has a frosted appearance.

To unmold candies invert (flip over) the mold about an inch above a cloth napkin or parchment paper and tap or flex the molt on the counter until your candy is released.

Once all your house pieces are ready you can assemble your house. Using melted chocolate dip or spoon chocolate on the edges of each piece of house and push them together to form the house. Then spoon chocolate all over the top edges of the house to adhere the roof pieces. Don't worry about dripping chocolate, it is all edible and neatness isn't a factor. Once your house is assembled place on a flat surface and refrigerate for about an hour to assure your house will stay together in one piece.

You can decorate your house with powdered sugar if you like, if you plan on decorating your house with frosting and candy, I suggest that you do this before you put it all together. This will prevent your icing from dripping and making a mess, besides its easier decorating on a flat surface so use your own judgment when decorating.

Melted chocolate chips will last chilled for up to a week, if it is not chilled it will last about 3 days. If you plan on giving them as a gift, keep refrigerated until you are ready to pass them on.

If you have extra chocolate don't waste it, use it. Dip some fruit, crackers, nuts just about anything tastes great with chocolate all over it.

If you don't have a chocolate mold or can't find one, you can always make other things with melted chocolate. Try making bark. This is done with any type of nuts, melt chocolate as explained and add enough nuts to the chocolate to use up almost all of the chocolate. Spread chocolate and nuts mixture onto a long piece of waxed paper and place another piece of waxed paper on top of the chocolate and nuts mixture, press down flat and refrigerate. When chocolate is chilled completely, break into pieces and serve.

For a special treat you can dip plastic spoons into chocolate and serve with coffee, hot chocolate or tea for a unique flavor. The possibilities are endless when it comes to candy making, so have fun and enjoy.

I hope you have fun creating a chocolate house and candies of your own, Happy Holidays and happy candy making.

If you have other preparations to make, these dishes may be prepared the day before to free up your time for more parting and less work.

Hot Honey Chicken Wings

6 pounds of chicken wings

1 ½ cups picante sauce

¼ cup honey

2/3 cup soy sauce

½ cup Dijon Mustard

6 tablespoons vegetable oil

4 tablespoons grated ginger

1 teaspoon orange peal

Additional picante sauce for dipping

Cut wings at the joints and discard the wing tips.

Place them in a baking dish large enough to accommodate all the wings.

Combine picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in medium bowl, mix well.

Pour over chicken wings.

Cover, refrigerate for about 5 hours or you could chill overnight.

Preheat oven to 400 F.

Cook chicken in a foil-lined pan.

Bake for about 45 to 50 minutes until golden brown.

Garnish with parsley, carrot sticks, celery sticks, extra picante sauce and blue cheese for dipping.

If you would like a hotter wing add some chili pepper or hot sauce to your mixture.

Clams Casino

4 dozen medium cherrystone clams, scrubbed

16 slices of cooked bacon, diced

2 medium onions diced

2 orange, green or yellow bell peppers diced

2 cups butter, softened

½ cup lemon juice

½ teaspoon ground red pepper

½ cup seasoned bread crumbs

Clean and open clams

Chop clams, reserving 6 tablespoons of clam juice

Cook bacon till crisp, reserve 2 tablespoons of bacon drippings

Drain on paper towels or napkins then dice.

Preheat oven to 350 F

Cook onion and peppers in the bacon skillet until tender, do not brown

Cool in skillet

Combine butter and lemon juice in medium bowl mixing well

Add bacon, onion mixture and red pepper

Combine clams, reserved clam juice and bread crumbs in another medium bowl

Fill the clam shells about 1/2 way full with clam mixture and top it off with 1 tablespoon of the butter mixture.

Bake for about 20 minutes or until browned lightly

Garnish with parsley and lemon wedges.

If you would like to prepare these before baking you can freeze them but when you bake them you will have to increase the baking time.

I recommend these recipes to anyone who loves to eat.

Happy Appy everyone, be safe and happy.

If you are tired of serving the same boring hot beverages then you need to try these warm and cozy Kahlua drinks. There are a number of varieties to fulfill any of your unique taste requirements.

They are the perfect addition to any celebratory occasion. Make some today.

Kahlua Bavarian Coffee

1 oz. Kahlua

½ oz Peppermint Schnapps

Hot Coffee

Whipped Cream

Add Kahlua and Schnapps to Coffee. Top with whipped cream. Garnish with shaved chocolate, if desired.

Kahlua and Hot Chocolate

1 ½ oz Kahlua

Hot Chocolate

Whipped Cream or Marshmallows

Prepare hot chocolate according to your favorite recipe. Add Kahlua. Stir. Top with whipped cream or marshmallows. For a minty variation, try 1 oz. Kahlua and ½ oz. peppermint schnapps.

Kahlua Kioki Coffee

1 oz. Kahlua

½ oz. Brandy

Hot Coffee

Whipped Cream

Add Kahlua and brandy to coffee. Top with whipped cream.

Kahlua Mexican Coffee

Use Kahlua Kioki Coffee recipe, substituting ½ oz. tequila for brandy. Dust with cocoa powder, if desired.

Kahlua and Coffee

1 ½ oz. Kahlua

Hot Coffee

Cream, plain or whipped

Add Kahlua to coffee. Stir in cream or top with whipped cream, if desired.

Kahlua Parisian Coffee

½ oz. Kahlua

½ oz. Grand Marnier

1 oz. cognac or brandy

Hot coffee

Whipped cream

Pour first 3 ingredients into a steaming cup of coffee. Top with whipped cream. Garnish with shaved chocolate or orange peel, if desired.

Kahlua Hot Spiced Apple Cider

1 ½ oz. Kahlua

8 oz. hot cider or apple juice

Cinnamon stick

Pour Kahlua into hot cider or apple juice. Stir with cinnamon stick. A cozy variation: add 1 oz. apple schnapps.

Kahlua Irish Coffee

1 oz. Kahlua

1 oz. Irish whiskey

Hot coffee

Whipped cream

Add Kahlua and Irish whiskey to coffee and top with whipped cream.

Most turkeys are purchased frozen; it's just the way they are shipped. There are so many turkeys purchased during the holiday season that they couldn't possibly slaughter them all in a matter of weeks, so they are frozen directly after slaughter and packaged for freshness.

If you purchase a frozen turkey, allow plenty of time to thaw your turkey in order for it to roast properly. You can't stuff and cook a turkey if it is frozen. Read the package for thawing time. This usually takes about 5 or 6 days depending on the size and weight of your turkey. Don't leave the turkey out; be sure to thaw your turkey in a pan in the refrigerator. The pan prevents any thawing liquids from making a mess and the refrigerator keeps it fresh and cool. If you discover that it's the day before you need to roast your turkey and Its still on the frozen side you can leave it out the night before. If you have pets don't leave the turkey out on a table or counter where they can get to it, try putting the bird in a pan in the oven during thawing to keep it safe from meddling animals who think everything that smells like food is for them. No one wants to wake up to a mangled and gnawed on turkey the day they want to cook it. Besides, you won't have time to thaw another turkey in time for your guest's arrival. Be sure when bird is thawing in the oven you don't turn it on.

When your turkey is completely thawed and you are ready to prepare it for cooking empty out your sink and place the turkey in the sink. Use a sharp knife or scissors to cut open the shrink wrap package your turkey is encompassed by. Check the package for cooking instructions as to not cut them to ribbons and become unable to read. Slice the package from end to end to reveal the bird; this will assist in the easy removal of the turkey.

Rinse off the wrapper, it will be sticky and filled with defrosting moisture and blood. By rinsing the package it prevents the bodily fluids from the turkey carcass from stinking up your garbage and attracting unwanted bandits in the night. Cut out the cooking instructions before discarding the package, so you have a reference to follow while cooking. You can't always count on your memory when you are preparing a large meal; there are just too many things to remember. Now that your turkey is naked and free from its packaging you can get down to business.

First, find and remove the neck, You'll know it's the neck because its long and slightly u shaped, then locate the package of giblets (liver, heart and gizzard) these are usually housed in a sealed waxed paper package, you will know them when you see them, their organs. There are only two places to find them, either in the body cavity or inside the neck area. These items can be cooked and added to stuffing and gravy, if you don't want to eat them you can cook them, cut them into small pieces and feed them to your pets, this way everyone in the family gets to enjoy a nice oven roasted turkey. If you don't want to be bothered with these items simply discard them. Placing them in a plastic bag and tying the bag will prevent the foul smell of rotting turkey parts from stinking up your garbage and it also assists in masking the scent, so your garbage does not get raided in the night

If you enjoy freaking out your squeamish children or grossing out your friends and family, by all means display these wondrous items and see what kinds of disgusted comments your loved ones make when they see them. Showing people things they normally don't see and know nothing about usually makes for some interesting conversation. Get your video cameras running for some funny family memories.

If you are planning to stuff your turkey, be sure to stuff it only before you actually roast the bird. Salmonella is a real illness and stuffing your turkey and having that stuffing hang out inside the bird is just the formula for disaster, so be sure to stuff the bird only when you are ready to roast it.

Rinse your turkey with cold water, be sure to rinse out the body cavity and the neck cavity. Inspect the entire body of the turkey to be sure there are no left over feathers. Sometimes the turkey will have them, nobody wants to eat prickly feathers with their meal. If you find some, pluck them out and discard them.

Once your turkey is clean and ready to be cooked you can stuff the bird. Make your favorite stuffing, use instant stuffing packages (check package instructions to determine the amount of packages you will need for your turkey) or follow my delicious sausage stuffing recipe.

If you are using a disposable foil pan to cook your turkey in, be sure to place it on a flat baking sheet. Stuffed turkeys are very heavy and the flimsy foil roasting pan may buckle under the stress of the weight. You could be burned by hot liquid so be very careful when you are transporting your turkey. This can also cause your turkey to pop out and onto the floor, so be aware of your surroundings.

If you have a meat rack that you can use to cradle your turkey I recommend that you use it. Even if it is too small for the bird it will assist in lifting the turkey up from the bottom of the pan and the entire bird will become crisp and delicious.

Always begin by stuffing the neck of the turkey. They leave a lot of extra skin at the opening of this section just for stuffing. Turn the turkey on its back, loosely stuff your stuffing mixture in the neck cavity, hold flap of skin taught to allow you to fill to the max. Pull skin taunt against the turkey covering the opening filled with stuffing and fasten the skin to the turkey.

There are many different ways to fasten the turkey skin to the turkey by using toothpicks, sterilized nails, wooden scores or anything pointy that will not melt while roasting in the oven. Pinch the flap skin to the turkey with two fingers, push the implement between the skins and continue this step until the stuffed neck area is completely fastened.

When you are finished stuffing and fastening your turkey's neck cavity flip the bird over and fasten the wings to the bird so they aren't poking out all loose and resting on the roasting rack. Stretch the wings toward the top of the breast and using the implement stitch it as described above. Stuffing the neck area first is recommended because if you don't the stuffing will fall out of the body cavity when you flip it over.

Most turkeys come equip with a plastic leg holder, this will assist in keeping your stuffing held inside the turkey's body cavity. If your turkey doesn't have one of these items you can use roasting twine to tie the turkey's legs together after you have stuffed it. If you use the plastic holder provided, simply snap the leg bones into them.

Lightly stuff the body cavity with the remainder of prepared stuffing. Remember not to stuff too tightly, the reason for this is to allow the heat from roasting to penetrate deep into the center of your turkey. Too tight and the heat will not circulate properly. If you find that you have left over stuffing that will not fit in the turkey, put it in a loaf pan and bake it in the oven or fry it in a pan with a little butter. You can never have enough stuffing so don't waste it, cook it up.

When your stuffing is all tucked into your turkey its time to prepare the skin of the bird using olive oil or any cooking oil you prefer to use. Generously rub the entire turkey with oil, making sure to get every inch of the bird saturated. This will add to the crispiness of your bird's outer skin and also help it to turn a nice golden brown upon completion of roasting.

Your turkey should be placed in the roasting pan with the baking cradle or not, put enough water in the bottom of the pan to keep the pan from burning during cooking. Water in the pan will mix with the drippings from roasting. This liquid will become your gravy if you would like to have homemade gravy with your meal, or you can add it to a store bought can of gravy to give it a unique taste.

Cover your turkey with heavy duty aluminum foil, this is more resilient and accommodates constant usage while basting. Be sure to tent your foil as to not be directly resting upon the turkey itself. This will prevent the skin from sticking to the foil and assists in heat circulation for masterful roasting results.

Follow the suggested roasting time and temperature for you turkey by following the instructions that you previously removed from the package and bake.

About half of the way through cooking time gently slide out the oven rack and open your turkey's tent. Be careful not to get a steam burn when you remove the foil. Try lifting it with a pair of tongs or a long handled fork. Pull the foil from the pan in one corner and when the steam clears you can gently pull off the foil. Check the liquid in the bottom of the roasting pan, make sure there is enough liquid in the pan to prevent burning. Add some water if the liquid level is too low. Remember, this liquid will be your gravy so make sure you have enough in the bottom of the pan.

Baste the turkey using the liquid juices from the bottom of the pan, using a turkey baste or a ladle and recover, return to the oven and bake till it is almost finished. Be sure there is enough liquid in the pan to prevent burning. If you prefer not to use water you can substitute the water for a packaged broth.

About 30 or 40 minutes before it is finished cooking, remove the foil tent completely from the turkey be sure to prevent steam burns as before and cook for the remainder of the cooking time without the tent foils cover, basting about every 10 minutes or so. Let the turkey continue to cook until it is finished.

There are a few ways to know when your turkey has reached the proper amount of cooking time. According to the USDA, a stuffed turkey is edible safe when a meat thermometer reads 165 degrees. Not everyone has a meat thermometer, I'm sure the pilgrims didn't have a meat thermometer so how do you know when the turkey is done?

By eye, an experienced cook can know when a turkey is finished cooking just by looking at it. First look at the skin, is it nice and tight, is it brown, does it seem to be pulling away from the bones and fasteners. If you answered yes that is a good sign that your turkey is done roasting.

By touch, does your turkey meat give resistance in removal when your fork is plunged into it, not sure try piercing the thickest part of the breast to release juice secretions, if the juice is pink or red, your turkey needs to cook longer, if the juice runs clear or slightly oily looking it is ready to be removed from the oven.

Some turkeys come equipped with a pop up timer, it looks like a little plastic plunger. When the turkey meat temperature is above 165 degrees the mechanism in the timer responds and forces the little button to pop out. This is a sure fire way to know your turkey is roasted to perfection. Don't forget to discard this item before serving your meal. Be aware that anything small enough to fit through a paper towel roll can be swallowed, so keep away from small children and pets who may be tempted to put it in their mouths.

When your turkey is finished roasting carefully remove it from the oven be careful not to splash any of the hot liquid from the pan onto yourself it is very hot and can burn you badly. Loosely recover the turkey with the used foil tent and let sit for at least 15 to 20 minutes. This allows the juices to be contained within the turkey. If you cut into the turkey too quickly the juices will run directly from the bird and your turkey will be dry and flavorless.

Everyone cooks their own way, by following the above mentioned technique and adding it to your own experience and taste you are sure to enjoy a delicious perfect roasted turkey.

If you would like to know more about turkeys, visit the National Turkey Federations web site at www.eatturkey.com, you can find a large amount of useful information.

1 ounce of Kahlua

1 ½ ounces of Vodka

Pour Kahlua and vodka over ice and stir.

Aggravation

1 ounce of Kahlua

½ ounce of Scotch

Cream

Pour Kahlua and Scotch over ice

Fill the remainder of glass with cream

Straight

Pour 1 ½ ounces of Kahlua in a cordial glass and enjoy

On the Rocks

2 ounces Kahlua

Lemon twist or lemon wedge

Pour Kahlua over ice.

Garnish with a lemon wedge

Kahlua & Schnapps

1 ½ ounce of Kahlua

¾ ounce of Schnapps

Pour Kahlua and schnapps over ice and stir.

Kahlua & Amaretto

1 ounce of Kahlua

½ ounce of amaretto liqueur

Pour Kahlua and amaretto over ice and stir

Brave Bull

1 ½ ounce of Kahlua

1 ½ ounce of tequila

Lemon twist

Pour the Kahlua and Tequila over ice and stir

Garnish with a twist of lemon

Kahlua & Congnac

1 ½ ounce Kahlua

1 ½ ounce Cognac or Brandy

Pour Kahlua and brandy/cognac in a snifter

Swirl gently to blend.

The following will explain how to create 3 fun chocolate candy recipes you can make in your own kitchen.

Melting chocolate candy is easy; to make all the chocolate candy recipes in this time lapse tutorial you will need the following.

Hardware:

Medium pot 1 in water

Medium stainless steel bowl

Long handled spoon

Small rolling pin or any cylinder to flatten caramels

Baking sheet or heavy cardboard

Parchment Paper

Waxed Paper

Paper candy cups

Ingredients:

2 cups chocolate chips

2 tbs vegetable shortening

90 Pecan halves (5 halves are needed for each turtle)

18 Caramel squares

1 1/2 cups nuts (any kind)

Caramel and Pecan Chocolate Turtles Recipe

To create this chocolate candy recipe you will need 5 pecan halves, 1 caramel square flattened and melted chocolate.

Preheat oven to 350 F.

Form the turtle body by placing 5 pecan halves (flat side down) in the shape of a star on a parchment paper coated baking sheet. The 5 pecan halves form the candy turtle's legs and head.

Flatten caramel squares with a small rolling pin or cylinder until flattened enough to cover almost all of the turtle, leaving enough of the pecans showing to resemble legs and head. The caramel squares when melted, will form the turtle's candy body.

Repeat the above mentioned instructions until the baking sheet or heavy cardboard is filled with pecan and caramel candy turtle bodies.

Bake in preheated oven only until caramels are soft and conforming to pecans to form a sold body base then remove from oven.

Spoon blobs of melted chocolate in the middle of the caramel squares covering most of the caramels in the process.

Continue this process until all the candy turtles are covered in chocolate.

Chill until firm.

Chocolate Nut Clusters Recipe

To create these wonderful treasures add 1 1/2 cups of nuts to the remainder of the melted chocolate and stir.

Place paper candy cups on a baking sheet or heavy cardboard.

Spoon chocolate nut mixture into paper candy cups.

Chill until firm.

Chocolate Nut Bark Recipe

Spread remaining chocolate and nut mixture between two sheets of waxed paper and press firmly to flatten.

Chill until firm.

Follow the video tutorial for visual details.

Making candy is very enjoyable but sharing candy that you created in your own kitchen is something even better.

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