Really Lazy Feijoa Jam

It's getting to the end of feijoa season, and having made jams, chutneys, jelly, and many many crumbles, I've now taken to just scooping them out and freezing them. After a complete bust last year the feijoa trees have just gone crazy this time round so I decided to wrap things up with a bunch of really lazy feijoa jam. 

I usually do this "properly", but after making so much stuff with feijoas I ran out of patience and "cheated" using jam-setting sugar for the quickest way to use more of them. It really is ridiculously easy. And delicious. The original recipe was half this but it doubles up well. I figure if you're doing it you might as well do it. As per usual I just used a bunch of mixed jars that were lying around - you can always be flash and find matching lids and labels!

INGREDIENTS

• 2kg Feijoas
• Juice of 4 lemons
  
• 1 cup water
• 2kg jam setting sugar
• A few drops of Pandan (see note at bottom) or other green food colouring (optional)
  

METHOD

• Top and tail the feijoas, roughly quarter them and bung them in a food processor. Wizz until they're broken up and the skin is in small flecks. A minute should do it.

• Put the mushed-up feijoas in a large saucepan with the lemon juice and water and bring to the boil. Add a little Pandan or other green colouring if you like. 

 

• Add and dissolve the sugar, boil gently for 5 minutes. You can check if it is ready by the method in the marmalade recipe, but it's pretty sure to be done.
  

• Take off the heat and skim off any scum.

• Allow to cool for 5 minutes then ladle into sterilized jars. 
  

I should mention that I had a bit of a disaster while making this, when my food processor - old reliable beast that it was - crapped out half way through wizzing the feijoas. Dunno why. It's completely dead. So I grabbed the Nutribullet (or actually the cheap generic thing I bought instead of a Nutribullet) and dealt to the rest of the feijoas in that. As a result there aren't quite as many bits of skin since it liquidised just about everything no matter how quickly I tried to do it. It doesn't seem to have mattered - this is a very forgiving recipe!

NOTE: Sterilising jars - put them into a 140C oven for 25 minutes. Take the lids off first and put them in as well. 

ANOTHER NOTE: Pandan is my secret ingredient! It's a natural colouring made from a Malaysian leaf, available at Indian and Asian delis. I just reckon feijoa jam looks better when it's greener. This is, of course, a totally individual choice!

LAST NOTE: It really helps when filling the jars to have a little equipment. It's pretty messy ladling jam into jars so a funnel is handy (and cheap). Those are the red things in the pic. The jam is also BLOODY HOT, so take care!

One last thing... wipe down everything soon after finishing: jam comes off really easily until it cools down. After that it's a real pain.

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Just a reminder - the A Debt To Pleasure Facebook page is up and running, with lots more (shorter) things than here, including a Song of the Day. Come Like and/or Follow it - all sorts of groovy stuff is in the works!

 

ReBurger arrives in Greerton!

ReBurger Tauranga 

Cuisine: burgers and fries

Address: 138 Chadwick Rd, Tauranga

Phone: 0210 519 220 / 027 328 7422

Website 

Drinks: Soft and straight

Reservations: Pre-order available via app

After discovering the very modern pleasures of Mount Maunganui's funky burger bar Palace a friend suggested keeping up with the burger scene by taking a trip to Greerton for a comparison, since Southland burger chain ReBurger - which previously had branches in Dunedin, Mosgiel and Timaru - has established its first foothold in the North Island there.

 

Of course, I'm way behind with discovering this since it turns out they moved here in December! Oh well, better late than never. I was excited to check them out as they come with a pretty mighty reputation...

 

 

 

 

 

 

 

 

 

 

First impression? It's fairly plain with a faux street art look and not much else. Drinks are of the mainstream fizzy variety. This is clearly a far more middle-of-the-road commercial operation than Palace.

 

The menu boasts beef burgers (8) and chicken burgers (8), each available with single or double patties. There is also one fish and one vegetarian burger. Unique to ReBurger (I think) are their half dozen choices of "Loaded Fries", a cool poutine/nacho variation that sees fries topped with everything from crispy bacon to tofu or cheeseburger bits. The same flavours can be ordered in soft tacos.

• Beef Burger    Royal Big Smoke - 100% Beef, Cheese, Streaky Bacon, Crunchy Onion Rings, Pickles, Smokey BBQ, Aioli    $13.50
• Chicken Burger    The King Ed - SFChicken, Cheese, Streaky Bacon, Pineapple, Lettuce, Smokey BBQ, Aioli    $13.90
  
• Loaded Fries    BBQ Bacon - Crispy Bacon Bits, Crunchy Shallots, RE:Sauce, Smoky BBQ    M $13.90
  

And all I can say is that I came away really impressed. I did my best to order the burger that was closest to the one I had at the Mount a fortnight or so back and this easily lived up to it. 

 

 

These were bigger burgers, in big buns that had just the right consistency (FYI, I'm a real hater of soft brioche buns - they just absorb too much and fall apart...). The beef and chicken patties were both great and the fillings were all rich, delicious and delightfully unhealthy. Points for including not one but three onion rings in the beef burger and extra marks from my partner for cooking the pineapple on the chicken. They were big beautiful burgers, I can't really think of a single criticism.

The fries were strangely wonderful too, not exactly cheap for some chips with scattered toppings, but a real taste sensation. They should probably come with a health warning for being a Heart-Attack-Waiting-To-Happen but my taste buds thanked me even as my arteries clogged. What the hell...

Yum. That was damn fine. It's not a small quirky personal operation like Palace, but from a sheer flavour perspective burger-lovers in Greerton must be very happy! And they're open seven days a week from 11.30am til 9.30pm so they're really putting it out there. Nice one.

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Just a reminder - the A Debt To Pleasure Facebook page is up and running, with lots more (shorter) things than here, including a Song of the Day. Come Like and/or Follow it - all sorts of groovy stuff is in the works!

Home Delivery from Casual Kitchen

 CASUAL KITCHEN 

Cuisine: A variety of frozen meals

Address: Matua, Tauranga 

Phone: 021 299 0665

Website 

Drinks: Not currently

Reservations: Orders by Tues or Thurs - delivery Weds or Fri

Grant and Jo Mclellan are a husband and wife business team based in Matua. Their website says they have "a vision to revolutionise the frozen food market." I came across their new venture Casual Kitchen a week or so back and being the lazy bastard that I am, always on hunt of a new pre-prepared treat, I ordered three of the main meal options.

It's a simple and efficient idea - order by Tuesday 7pm for Wednesday afternoon delivery (Papamoa, Te Puke, Paengaroa, Pukehina etc), or Thursday 7pm for Friday afternoon delivery (Tauranga, Mt Maunganui, Te Puna, Katikati, Waihi etc). There are eleven main meals, some available in two sizes, one vegetarian, three more pescatarian. Here they are with pictures... They are in the process of adding desserts and sides and more.

Each of the meals I ordered were the larger portions, described as "2-4 people". Here we go...

• Punch Me Kung Pao Chicken  Marinated free range chicken thigh in a spicy Kung Pao sauce with roasted sesame kumara and ginger steamed Jasmine rice    $19.50 
• Sticky Japanese Chicken with Egg Fried Rice  Who doesn't like an Asian inspired sticky chicken dish? This one is perfect for the whole whanau.With just the right amount of sauce to soak in to the fried rice, you may need to order more!!    $19.50
• My Secret Saffron, Braised Chicken and Vege Pie with Truffle Oil Green Peas  Cooked in its own juices with a secret saffron veloute and a flaky pastry top    $22.50

Right up front I want to say they were all delicious. I want to stress this because there were lots of things not quite right and I'm going to point them all out. And I know it's a new business and I don't want to be too critical and just in case this comes across that way I wanted to stress right up front - these were all delicious!

 

OK. First thing, ordering and delivery were excellent and easy. The meals actually got delivered to a neighbour by mistake but there was an immediate phone call and follow up. Great service! And the heating/defrosting instructions were good. I did one of the two rice options in the microwave and one in the oven to be fair. Both cooked fine. I'm particularly impressed by the microwave-safe foil containers, a new one for me.

 

OK. Let's look at the food...

 

Sticky Japanese Chicken with Egg Fried Rice

First up was the Japanese Chicken. The chicken was good. The issue here was the rice. It didn't really work. Some was overcooked and mushy, some was still uncooked and chalky. But because it was so broken up it was still OK to eat. The flavours were rich with umami, the sauce very more-ish, but the veges - mainly red capsicum - had rather disintegrated into the rice, except the edamame beans which were fine. I guess two could share it but we all thought it probably better for one hungry person.

 

Punch Me Kung Pao Chicken

Next was the Kung Pao Chicken. And the first oddity was the description (which may well have been changed by now). Kumera? In Kung Pao Chicken? No idea how that got in. Thankfully we couldn't find it in the dish, and being a bit strict on Chinese descriptions I would actually question the "Kung Pao" tag. The sauce was lovely but not kung pao; the veges were very soft, often an issue with frozen food. The chicken was good but, again, the rice was more like a rice porridge - just mush unfortunately. And again, we thought it might do two small or one large meal.

My Secret Saffron, Braised Chicken and Vege Pie with Truffle Oil Green Peas

Most successful of them all was the pie. It was chock-full of big bits of chicken and vegetables, which were solid and not soft, and had a lovely sauce. And the pastry was crisp. I could be picky and say we were unable to detect any truffle on the peas but it didn't detract in any way. Again though it would really be pushing it to get four portions. Or three. There were two of us and that was a good size - we weren't exactly stuffed, though we did really enjoy it.

OK. That was our experience. I hate to be critical because I really admire Jo and Grant for creating this business and I'm sure the rough edges will be smoothed over time. I genuinely wish them every success. 

 

Is it worth it? Well, that's really an individual decision. Local delivery was $15.50 (free with orders over $200) so the three meals came to $77. I do actually cook fairly competently and am not stuck in an office 25 hours a day so I don't think it's quite for me. I'm also not a user of any of the food bags or suchlike services so am probably not the target market. But I wouldn't mind another bit of that chicken pie....

 

 

 

 

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Just a reminder - the A Debt To Pleasure Facebook page is up and running, with lots more (shorter) things than here, including a Song of the Day. Come Like and/or Follow it - all sorts of groovy stuff is in the works!

 

Burgers 'n' Wings at Palace

PALACE  

Cuisine: American diner-style burgers and wings

Address: 217 Maunganui Rd, Mount Maunganui  

Phone: 07-572 1550 

Website 

Drinks: Tap beer, natural wine, cocktails 

Reservations: Not sure it's an option

 

For some time now I've been hearing about this very funky burger place at the Mount. It's been a busy time, but I managed to pop in and enjoy a quick burger, along with a cocktail. And got some wings to take away for later...

The first thing that surprised me about the joint is quite how grungy it appears. I mean that in nothing but a good way. When I heard it was modeled as an American Diner I immediately thought of something clean and shiny like the Burger King that used to be next to the cinema in town, all bright lights and Happy Days music. But this certainly ain't that.

 

There's still definitely that fifties vibe all diner-style restaurant seem to exude but at Palace there's more than a touch of juvenile delinquent in the mix. If it were a boy it would be a bad boy; if there were tracks Palace would be on the wrong side of them. It's got a slightly dark 'n' dangerous look, perhaps because of the mesh on the window, and this is carried on by the music, good dirty Americana Southern rock. It works.

 

But the service was quick, friendly and efficient and - as you can see in the pic - it's a bit of magnet for families as well as the generally hip and happening. 

 

The menu lists 3 meat burgers, 3 chicken, and 3 vegetarian (mushroom, jackfruit and cauliflower respectively) as well as chicken and cauliflower wings. There are also sides and desserts.The drinks menu has cocktails, beer on tap, some interesting shakes and wine, with several natural wines also on tap.

 

• HOEDOWN - BRISKET SMASHED PATTY, CHEESE, BEER BATTERED ONION RINGS, BACON, JALAPEÑO JAM, BBQ & CHIPOTLE MAYO      SINGLE $15 DOUBLE add $4

• MAPLE BUTTER BASKET - SOUTHERN FRIED CHICKEN WINGS COVERED IN OUR MAPLE BUTTER SAUCE    $14

• PASSIONFRUIT MIMOSA - PROSECCO, ORANGE, PASSION FRUIT    $12

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And, as you can see from the pics, the "grunginess" continues with the food. The burger was what you might call "Burger King Style" with a small soft bun as opposed to a big toasted one and no sign of anything green. It wasn't very pretty. But taste-wise, with its smashed brisket pattie, this was light years ahead of any chain. In fact all those listed ingredients were present and correct and combined into a thing of total deliciousness - crisp bacon and onion ring, oozing cheese, tasty sauces, damn!

 

The mimosa was also very good, just what I felt like, and when I had the wings at home they were most excellent, and fantastically unhealthy-tasting with that maple butter! I would happily eat everything here again and look forward to trying literally everything on the menu.

 

 

 

 

 

 

 

 

 

 

 

 

 

SOME FINAL THOUGHTS

 

In my mind, Palace is actually doing something very new and very cool. It is, in an offbeat way, the complete package - perfectly matched food, decor, drinks and vibe - along with a bunch of fascinating contradictions which I think are the reason it feels, despite the retro trappings, so modern. 

 

First of all you have the extensive (and imaginative) vegetarian options. And you have the natural wine, pretty much a first for the Bay especially in a burger bar! These would suggest some sort of health-consciousness, but then look at that burger - it has nothing healthy in it at all just deep-fried stuff and fattening sauces. And I'm sure the maple butter sauce - mouthwateringly good as it is - should probably come with a health warning.    

Then there's the down-beat look of the place. It seems very "adult", like a David Lynch biker bar, yet most of the people in when I was there were happy families...

Something is happening here and I don't know quite what it is. But I like it! 

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Just a reminder - the A Debt To Pleasure Facebook page is up and running, with lots more (shorter) things than here, including a Song of the Day. Come Like and/or Follow it - all sorts of groovy stuff is in the works!

Lunch at Great Spice (Bureta)

Great Spice Tauranga

Cuisine: Northern Indian 

Address: 44 Bureta Rd, Otumoetai, Tauranga

Phone: 07 570 2244

Website

Drinks: Fully licensed, also BYO for wine

Reservations: On a busy night

Shortly after I reviewed India Today on The Strand I asked people to suggest their favourite Indian restaurants and the one mentioned most often was this particular branch of Great Spice. There are others in Mount Maunganui and Papamoa, four in all I think, but this one - which has also won various awards - kept cropping up.

So last Sunday we met up with the same regular dining companions at Bureta. The restaurant is clean and tidy and usassuming inside and looks like it would seat around fifty. We were lucky to strike a still-sunny lunchtime so the four of us sat outside, the BYO license allowing us to enjoy a stunning bottle of Rasteau from France's Rhone Valley. Corkage is a very reasonable $6 per bottle.

There is a large menu which merits much deeper exploration than just a lunch, but you gotta start somewhere. We started with chicken and prawns:

• PRAWN PAKORA - King prawns cutlets dipped in fried mildly spiced batter deep fried and served with mint sauce    $14

•  TANDOORI CHICKEN - Full - Whole bone chicken overnight marinated in yoghurt, ginger, garlic paste and roast in clay oven   $22

 

 

 

      Both were top notch. The prawns, coated by a slightly spicy blanket of batter, inside were moist and tasty. Good generous serve too. The chicken was also more moist than it often is and the tandoori coating particularly flavourful. Everyone commented on how much better than the norm it was as we kinda devoured it. It also came with dipping sauces.

Then we all took advantage of one of their lunch deals: 

Dine-In Combo 1   Curry | Rice | Plain Naan | Papadom    $12 (each)

 Most of the curries (except goat and seafood) are available as options and we chose: 

• BUTTER CHICKEN - Tender morsels of boneless chicken roasted in tandoori and finished in a mild creamy tomato flavoured sauce
  

• LAMB SAAGWALA - Lamb cooked with lightly spiced herbs and fresh spinach puree

• LAMB DOPIAZA - Tendered diced lamb pieces cooked with onion, capsicum and Indian herbs. Garnished with fresh coriander

• BEEF MUSHROOM MASALA - Sautéed mushroom cooked with diced beef in medium spiced gravy

Butter Chicken

Lamb Dopiaza

 

 

 

 

 

 

 

Beef Mushroom Marsala

Lamb Saagwala

 

 

 

 

 

 

 

 

 

  

And, once again, damn fine. As per usual we had them all medium which was just right except for Jan's Butter Chicken which she would have preferred hotter. The lamb in both dishes was unusually tender, as was the beef. I thought the spinach in the Saag was particularly pleasing. Though the beef and Lamb Dopiaza look near identical they were noticeably different, the lamb sweeter - I guess from the extra onions - and with more whole spices lurking (cardomom, coriander, etc) and the beef containing, of course, mushrooms. 

Although these were smaller portions than the evening mains (which typically cost around $22) they were surprisingly large. We all looked at them and thought them tiny till we actually started eating. Everyone shared everything and there was more than enough for all. The naan was fine and the rice - happily topped up for us - light and fluffy. The whole thing came to the princely sum of $22.50 each. And we ate like royalty. The service was faultless too. 

My thanks to all you good folk who recommended the place. Anyone hankering for a fix of excellent curry for next to nothing - get on down to Bureta for lunch! 

And let me mention again that the A Debt To Pleasure Facebook page is up and running, with lots more (shorter) things than here, including a Song of the Day. Come Like and/or Follow it - all sorts of groovy stuff is in the works!

Cocktail Hour! A new cocktail - Nuts 'n' Raisins

Lately I've become enamoured with a cocktail at Bar Centrale, their Deadman's Coffee. It's an Espresso Martini variation using rum instead of vodka and with a finely-balanced array of nutty secondary liqueurs. Marco Rodocanachi, the creator and main cocktailman there, was kind enough to give me the recipe but like most of their cocktails it contains a housemade ingredient, in this case Pistachio Orgeat (yes, they are right royal smartasses when it comes to cocktails!).  

So I set about making not a recreation but an alternative, and looking for something that might go with the nutty element I immediately thought of raisins. Since orgeat is by definition sweet (FYI: Orgeat is a sweet, creamy, and opalescent syrup made with almonds) that immediately suggested a Pedro Ximenez sherry, both very sweet and very raisiny. The obvious difference is that PX sherry, unlike orgeat, is alcoholic. So this actually ends up having slightly more alcohol than the already rather boozy original. There are worse things...

NUTS 'N' RAISINS

Ingredients

• 40ml rum
• 30ml fresh espresso
• 20ml Pedro Ximenez sherry
• 10ml Frangelico
• 10ml Disaronno (or other Amaretto)

Method

• Make the coffee in advance and allow to cool
• Shake all ingredients with ice
• Strain into a martini glass

 

NOTE: Yes, as for an Espresso Martini, make the coffee in advance so it's cold when you put it in the shaker.

ANOTHER NOTE: Once again I have skipped a garnish but you could always go with coffee beans like an Espresso Martini. Bar Centrale add a line of chopped pistachios so perhaps chopped almonds or hazelnuts would be cool.  

FINAL NOTE: Use any rum of your choice. I ran out of the previous bottle - Bacardi Gold - during testing so went with the Cuban rum in the pic but a nice smooth Appletons might be better, as in the original Centrale recipe.

I'll just finish by mentioning that the A Debt To Pleasure Facebook page is up and running, with lots more (shorter) things than here, including a Song of the Day. Come Like and/or Follow - all sorts of groovy stuff is in the works! 

Dinner at Solera

SOLERA Wine Bar

Cuisine: Modern New Zealand, sharing

Address: 165 Maunganui Rd, Mount Maunganui

Phone: 07-572 0246

Website

Drinks: Extensive interesting wine list, cocktails

Reservations: Recommended

After popping in for a couple of quick snacks I was more than excited to get back to the Mount's newest wine bar, Solero, for the full experience. Four of us made a booking for dinner and we weren't disappointed.

That day the restaurant had posted on Facebook about adding ten new wines to their list and indeed they had, some obscure gems such as two De La Terre wines from Hawkes Bay, making for what has become a seriously interesting selection of wines.

Since we were sharing a bunch of different plates we went by the glass and enjoyed all sorts of things, from a fantastic Greywacke Pinot Gris and a Chenin Blanc in the whites to that Johner Pinot Noir from last time and a great Brookfield Malbec in reds. Unfortunately I didn't to get a pic of the wine list and it's not on-line. And I was concentrating on sheer pleasure so neglected to take notes. Sorry - another blogging black mark... I do remember that Jan also had a Moscow Mule from the classic cocktail list which she rated highly!

For the food we had a non-meat eater with us so mixed it up and had most of the small plates I didn't have last time, two of the three mediums, and two of the three large plates.   

Small Plates

• Saikoro Beef Skewers - togarashi, ginger jus, sesame    $8 each
  
• Grilled Polenta - blue cheese, pumpkin, rosemary, pumpkin seeds    $8 each
  
• Ash Cured Kingfish - ginger, coconut, kawakawa, lime    $19
  
• Beef Tartare - hand diced eye fillet, spicy miso, egg yolk, beetroot    $18

Beef Skewers (a bit eaten)

And every one was better than the last. In terms of sheer flavour per bite these were probably the high-point of the meal. Absolutely outstanding. The beef was rich and tender with grilled umami flavours. So tempting we started eating before the photo...

...and the other three... We spent a considerable amount of time contemplating which was best. The Polenta just burst with life, each skewer a little symphony of taste in the mouth, with hits of blue cheese, pumpkin puree, and popping seeds, all touched by the rosemary. Yum!

Polenta Skewers

Cured Kingfish

 

 

 

 

 

 

 

 

             Then there was the Kingfish, which was so good it converted our non-raw-fish fan into one on the spot. The texture was firm and the flavours hinted at kokoda with the coconut but it was really nothing like that. Those "chips" on top are candied ginger but very subtle and only slightly sweet candied ginger - I thought it was dried fruit at first. The combination was a bit tropical, a bit spicy, with a unique kawakawa background, just out of this world.

And the tartare? Well we totally buggered up remembering to photograph it and tried to reassemble it with little luck. So I offer our pic and one from the Solera website, because it looked and tasted brilliant and deserves the best picture possible. Oozing deep-fried crumbed egg, perfectly textured and cut beef, not too soft, just the right size, crispy allums, subtle beetroot. Damn it was good!

our picture (yes, I know...)

their picture

 

 

 

 

 

 

 

 

 

Medium Plates

• Roasted Cauliflower - camembert, walnuts, cauliflower, pine nuts    $28
  
• Salt Roasted Purple Kumera - tahini, black sesame, peanut    $28

Once again, both dishes really hit the spot. The kumera in particular blew me away because I must confess I'm not particularly a fan and yet it was delicious, really kicked into life by the tang of pickled shallots and the brilliant addition of tahini. Probably the most enjoyable kumera I've ever eaten.

 

The cheese on the cauliflower (there was a heap of parmesan as well as camembert sauce) combined with the nuts and the charring on the roasted cauliflower to create a real thing of beauty. If I was being picky I'd suggest cutting the cauliflower differently - perhaps into a "steak" - as such a big block has a hard-to-reach-by-roasting centre that remains a bit plain.

 

Cauliflower

Kumera

 

 

 

 

 

 

 

Large Plates

• Grilled Whole Gurnard - macadamia, ginger, leek, oyster & saffron veloute    $42
  
• Duck - soybean glaze, savoy, plum, beetroot vinaigrette    $42

Gurnard

Then it was onto the big game and once again it was most excellent. The gurnard had a whole lot of flavours going on with an intense "pesto" and the char on the onions soothed by the creamy veloute. Very good. (If you have issues involving food with heads and eyes, this is almost certainly not the dish for you.)

 

And the duck - a full half - was rich and dark and mysterious in its glaze, the plum cutting through the fat and even more great charring, this time only a singe, on the savoy cabbage but what a difference it makes! The unadvertised pistachio nuts just added another layer of flavour and texture. My one ducky suggestion to the restaurant would be to give it a bit of a carve to make it easier to share - duck anatomy can be tricky. Alternatively, some sort of carving knife might be in order...

Duck

Sweet Plates

• 

  Ice Cream
  

  Shoyu Ice Cream - milk crumbs, hazelnuts, sponge, meringue    $16

We weren't actually going to have dessert, and since there's only one on the menu it is clearly not the restaurant's main focus. But we thought we'd better check it out, and I'm so glad we did. It went in seconds. The ice cream, the fruit, the meringue and particularly those sinfully delicious milk crumbs really created something greater than the sum of its parts. And it's nice to leave with something sweet on the tongue.

In case you can't tell, I reckon frontman and sommelier Nick Potts (ex-Clarence), Chef Neil Sapitula and their team are knocking it out of the park. The food is interesting and delicious without being in any way intimidating or pretentious. The wine list is immediately on par with the best in the Bay. My advice: move this to the top of you "Must Go To" list - it really is that good.  

 

           I'll just finish by mentioning that the A Debt To Pleasure Facebook page is up and running, with lots more (shorter) things than here, including a Song of the Day. Come Like and/or Follow - all sorts of groovy stuff is in the works!