“Rose & Dine” at The Liberty Rose

The Liberty Rose Bed & Breakfast, one mile from beautiful Colonial Williamsburg, in this historic Virginia corridor, is a charming peaceful place to visit. The highlight for me, when I am lucky enough to spend any time there, are the gardens that cover an acre of wooded land. Secret places to sit, read, meditate, write, flowering trees that scent the air, and beautiful ground flowers and vines that compete for notice are everywhere. It is like a wonderland. I have been friends for several years now with Mike Farrell, the assistant innkeeper/cook/gardener there, and one thing we love to do together is cook and then eat delicious food. I was so happy to learn during my latest visit that the very first “Rose & Dine Dinner”, a special package which adds a gourmet dinner highlighting local meat, herbs, and produce to the traditional Bed & Breakfast offering of the inn, had been scheduled. The lucky couple, celebrating their 25th wedding anniversary, were very excited, putting their trust entirely in Mike’s choices for the 5 courses plus 2 amuse-bouches.

We started early in the day with an inventory of Mike’s extensive vegetable, herb, and flower garden. Noting what was in peak condition for cooking, we then made our way to the grocery store to pick up a few more things, and wound up the morning at The Cheese Shop in Colonial Williamsburg’s Merchants Square. We taste tested a few choices (we had to – really we did) and chose a washed rind cow’s milk cheese with a little bit of a bite, a bit of a tangy lingering finish on the tongue to serve as the bones of the cheese course, and a much stronger, smellier piece of soft pungent sheep’s milk cheese just for us, then headed back to the inn to begin cooking.

The first thing we do is caramelize fresh figs in a fragrant syrup of dark molasses, and red wine. These figs are fresh from the tree, and actually drip juice when their delicate imageskin is broken. Picked just yesterday morning after chasing one of the two fawns away who visit daily, waiting for ripe figs to drop, they are ripened to perfection. While we pick, the squirrel who also claims ownership watches proprietarily from a short distance away. In the kitchen, after they are washed, I slice them in half. The inside is a deep coral pink, yellow tinged with chartreuse surrounding it. They are sweet and soft and absolutely delicious. I scoop the fig halves up with my hands and then into the sweet liquid, and set it to simmering. It bubbles away for an hour or so, gradually becoming thicker and darker, sweeter and more fragrant, reducing down to a thick syrup, dark amber in color and complex in flavor. A shared taste tell us they will be perfect. I take them off the burner, spoon them into a bowl and set them aside to cool.

Mike’s task is to make the harissa for the beef. Harissa is northern African in origin; a wet spice paste, rubbed on the surface of the meat before roasting, made of toasted caraway seeds, smoked cumin seed, tomato paste, sugar, kosher salt, cracked black peppercorns, Sambal Olek, IMG_8850olive oil, powdered chilis, and of course whole garlic cloves. Much of the complex flavor of the harissa is due to the toasting of the caraway, and then smoking the cumin seeds in the pan with the lid on. The ingredients are all combined, and whirled together in the food processor. The flavor is deep and spicy and complicated, but open as well, asking For inclusion with something that balances it out. Like roasted meat. Like the local organic grass fed tri tip roast of beef that Mike has warming up on the counter. No marinade necessary. With the smell of the harissa in our noses, and the taste we are obligated to take on our tongue, we choose dishes and goblets, napkins and centerpiece, and make notes for assembly, timing, garnishing, and service of the courses.

Mike and I love to cook together. We read each other so well. We both know what needs to be done, and when, and can jump in and do it without any discussion, all our efforts oiled and geared to smooth accomplishment of the end goal – wonderful food – something we both understand and venerate. We taste and inhale and adjust and augment and try to bring it all forward as far as it can go. Until the next time. When we try to take it farther, after evaluation and research and reading and most importantly, eating and tasting anything and everything. It’s a wonderfully enjoyable mission to which we have devoted ourselves, and we both find joy in working on this together. And we laugh. And we drink wine while we cook, and we dance around the small kitchen, sliding by each other, avoiding collision, moving pots and hot pans from oven to burner, rapidly chopping spices and kale and onions and other ingredients, bringing good and interesting food to the level of a gift for our guests. I’m honored to be a part of this inaugural dinner.

The first dish we prepare is a little starter of cold dill soup. It’s a hot day, and this is just an introduction to the rest of the meal – both the flavors and the ambience we hope to provide. Mike waits until the last minute to cut the fresh herbs from the garden. imageThis small serving of soup meant to be picked up and sipped directly from the delicate handmade Colonial Williamsburg “bullet dish”, smaller than a cupcake paper. We hope this little informality encourages our guests to relax and enjoy their anniversary, instead of feeling that they must be stiff and formal, even when the table is beautifully set, and the food beautifully and carefully presented. Food should be enjoyed and we hope they will as much as we do. The chilled soup is garnished with a fennel flower, still warm from the garden sun.

As I’ve learned while watching my son, a chef who has served huge groups of people complex dishes with wonderful organization and attention to detail, you don’t rest once a imagecourse is served. As soon as our guests are enjoying their soup, we assemble the cheese course. Long thin slices of the cheese are arranged on a plate, and the caramelized figs spooned out over them. A bit of the syrup dotted onto the plate. We garnish this course with some rose petals separated from the roses in the gardens. A rose integrated into the dinner seems entirely appropriate and a nod to the place where it is being prepared and served. We nibble on the rinds we trim from the cheese, and eat a fork full of figs from the pan, find the combination delicious, and then it’s time to prepare the salad course.

The salad is simple. We start with a base of baby arugula – slightly bitter, slightly nutty; a welcome cleansing astringency after the cheese and figs – some deep green baby spinach, trimmed segments of an orange dripping with juice, feathery shreds of locally gathered Lion’s Mane mushrooms, thin slices of baby sweet onions, and a scattering of purple imageconeflower petals from the flower garden. We want the components of the salad both to stand on their own, and work together as a whole, and don’t want it overwhelmed by an oily vinegar dressing. Mike asks for my thoughts, channels his good Argentine sensibilities, and makes a simple dressing of good olive oil, lemon juice, salt, and pepper, and I drizzle it lightly over the prepared plates. It’s a simple enhancement, and not a mask. A quick sprinkle of plum-infused toasted sesame seeds, brought back in our suitcase from a wonderful spice shop in Annecy, France, and the salad goes to the table. We eat a couple quick bites ourselves from the ingredients that wouldn’t fit on the plates for the guests – sadly, the oranges are gone – and agree that it is really good. And then we’re on to the pasta course.

In Mike’s late summer garden at The Liberty Rose, basil runs wild. And the logical conclusion when cooking from this extensive garden is to make a big batch of pesto with that beautiful basil. But at this time of the imageyear, how do we make that something special and new? Mike suggests a “Rough Pesto,” and I think that sounds perfect. We begin by roasting some whole garlic in the oven, and then lightly heating some olive oil. Once the garlic is roasted, I squeeze the hot golden cloves out of the skins. With a fork I mash the garlic and whisk them into the warm oil. It smells heavenly, and I set it aside to infuse. We toast whole pignoli nuts in the oven, and Mike heats olive oil in a cast iron skillet for the gnocchi. He buys his handmade gnocchi at the Williamsburg Farmer’s Market on Saturdays, and the difference in the flavor and texture from grocery store gnocchi is remarkable. He has already picked fresh Pesto Basil from the garden, and I remove the tiny leaves from the stems. Rather than boiling it, Mike pan sears his gnocchi in olive oil until it is hot and just taking on some color. It’s a good way to serve this course without enduring the heat of a big pot of boiling water on top of the stove, plus the flavor is different and much more interesting. Smoky, a little charred, and slightly nutty. Delicious. A handful of the hot gnocchi goes down on the plate. A drizzle of the garlicky oil goes over it. Some of the toasted pignolis, a scattering of freshly shaved Parmigiano-Reggiano cheese, and a generous handful of the Pesto Basil leaves. A sprinkle of coarse salt and a grinding of black Tasmanian Pepper, also courtesy of that magical spice shop in Annecy, a gorgeous Thai Basil blossom for garnish, and the pasta course goes out. We have made a third plate for us to eat, and there is no sound other than mutual “Oh my god”s when we tuck into it. I may never make pesto in the food processor again. The textures of the gnocchi, the crunchy nuts, the whole leaf basil and the salty granular parmigiano all work together to make us very sorry indeed when our plate is empty. Absolutely delicious.

While the beef finishes roasting and rests under a tent of foil, we serve the second little amuse-bouche. A bit of a break between the gnocchi and the meat course, it gives our guests a chance to sit back, talk a little, breathe, pour a little more wine, and relax, because the best dinner isn’t just about the food. It’s about being with others and sharing and connecting. Time must be given for that as well. We scoop out small spoonfuls of goat’s milk ice cream, also purchased fresh from the Williamsburg Farmer’s Market, and spoon a drizzle of Russian rose petal preserves over the top. The combination of the tangy sweet earthiness of the ice cream with the delicately sweet and floral flavor of the rose petals preserved in a light sweet jelly, garnished with fresh chocolate mint leaves is swoon-worthy and Mike and I inhale the little bowlful we have prepared for ourselves. Delicious, and not nearly enough to satisfy us. That’s why there is no picture of this beautiful little treat. We couldn’t wait.

The meat course is ready now for plating and serving. We uncover the roast, done perfectly medium rare, and slice it up. The harissa has made a crust on the roasted beef, and also melded with the meat juices on the bottom of the baking pan. I reheat that on top of the stove, breaking up the big slices of red onion, now caramelized in the meat juices, that served as the roasting rack, and add a slug of redIMG_8861 wine to the sizzling pan. Steam boils up as the wine flash boils and deglazes the pan. The smell is absolutely sublime, and the thick dark liquid now simmering in the pan will be quickly reduced, and spooned over the meat on the plates along with some of the roasted onion. We have already prepared and have set on the back burner of the stove a sauté of a chiffonade of fresh baby kale in olive oil, with garlic, onion, coarse salt, black pepper, vermouth, and pancetta. The vermouth and the garlic balances out and tempers the strong flavor of the kale, and the crispy browned bits of pancetta add a wonderful salty bacon-y note. The result is savory and full, and stands up well to the beef with the spicy harissa crust. We put a spoonful of the kale on the plate beside the beef. The final touch is a couple slices of fresh cold heirloom tomatoes, garnished with some of the Pesto Basil, and some ground Tasmanian pepper.

If you have only ever eaten red beefsteak tomatoes, or grocery store tomatoes, you owe it to yourself to seek out a grower of heirloom tomatoes (or grow some yourself) and see just how delicious a tomato can be. The flavors are so much better than those mass-produced tomatoes, no matter how red they might be. We have prepared a plate for us as well, and as soon as we can, we sample everything we’ve just served. It tastes amazing. And the response of the guests is extremely gratifying. Being told you have just served people the best and most adventurous food they’ve ever eaten, when they are also food lovers and seek out interesting and exciting dining experiences wherever they go, is deeply satisfying. Cooking for appreciative friends and family (or ourselves) is one thing. Cooking good food for paying guests is quite another. We are so happy they have enjoyed our work.

Because this day has been hot and humid, our guests decided to eat dinner inside, but with the setting of the sun, a small breeze has sprung up, and they have asked to have dessert and tea in the garden. The gardens of Liberty Rose, with little white lights strung over the low table and comfortable rocking chairs is the perfect place to end the day, and surrounded by the cool greenery of ferns, trees, and blooming potted flowers, they enjoy some moments of quiet conversation while we put the finishing touches on the dessert for the evening.

Mike has chosen a traditional Scottish layered dessert called a cranachan. Earlier in the day, hazelnuts were roughly chopped and placed in a mixing bowl along with two cups of IMG_8865grated bittersweet chocolate. Mike toasted organic steel-cut oats in the oven until it was golden brown and hot, and then added to the mixing bowl. As Mike stirred in the hot oats, a miraculous melting and melding occurred, and the bittersweet chocolate coated the nuts and the oats. We set it aside until this moment, when we retrieve the bowl from the pantry, and break up the mixture into crunchy clusters of nutty chocolate. Meanwhile, Mike whips heavy cream into white pillows, and then beats in crème fraîche, making it taste amazingly buttery and impossibly rich. A little whisky is folded into the whipped cream – a traditional part of the recipe – and then the components layered into a tall glass. The result, garnished with a big fat fresh blackberry, is absolutely rich tasting and delicious, yet light and satisfying. It isn’t overwhelmingly sweet, and is just right to finish off the meal we have served. We agree we will never eat whipped cream again unless it also includes crème fraîche. And whisky.

It was such an honor for me to be part of this dinner, part of the preparation, part of the celebration of a milestone anniversary for a very nice couple I didn’t even meet until just before dessert was served. Their gratitude and happiness was soul-satisfying, and the best reward for our hard work. The chance to plan and execute this intricate dance with a friend who feels the same about food and cooking and feeding people was so much fun, despite our bone-deep exhaustion. Food is primal. The connection that established between cooks and the people they feed has the potential to be wonderful, amazing, enriching. But the eating is only part of the experience. When you care deeply about food, the preparation of that food is a meditation. The serving of that food is a gift. The preparation of food, the sharing of food – that is the real celebration. I so look forward to my chance to dance this dance again.

 

 

 

 

The Knowing Of It

They fell for it again, and mailed sixteen Monarch caterpillars to me, no bigger than a pencil’s eraser. They’re packed in a box and overnighted to my front door with a cold pack to keep them drugged with chilly sluggishness. They arrive in little plastic condiment cups, atop a grayish green gel of “feeding medium”. Me and my credit card trusted to raise these helpless fragile beings to glorious adulthood, to teach rambunctious preschoolers all about the miracle of metamorphosis. It sometimes is a different lesson. I have their aquarium habitat ready, and I’m in charge of feeding them. I unconsciously scan the roadside for milkweed all year long. I commit the locations to memory. Their survival depends on me, and that weighs me down. The butterfly people don’t know their efforts to conserve and preserve Danaus plexippus are no more than a crap shoot when they mail that package off to me.

caterpillar

All my life I’ve taken care. Of pets. Of homework. Of my books and record albums. Later, of my husband, my friends, my house, my children. My children like those little caterpillars, needing constant tending and feeding. Attached to me with their sticky silky threads of need and love and touch. The primal attachment born with each one of them, seconds old, placed on my soft welcoming stomach, crying, wet, and slippery. Their blue eyes first looking into my blue eyes. Instinctively grasping my finger to reconnect the severed umbilical cord. An infinitely elastic unbreakable band that binds us to each other for life. Nursed and soothed. Cleaned and wiped. Cajoled and scolded. Limits and largesse. I have three children, and I love them to the dark unplumbed desperate depths of my soul every moment of my life, even while sometimes hating what they did, as they also at times hated me. It was, and is, inexplicably complex and nuanced. The whole time they are growing in my house, even though I am fulfilled, occupied, and stretched to exhaustion, part of me is waiting. Asleep. And I don’t even know it.

My job – I’m a preschool teacher – is odd. It is part-time, but all-consuming. Technically, I work two and one-half hours per day in that classroom filled with miniature furniture and miniature people. Two hundred ten furiously paced minutes that drain me completely. Sixteen 4-year olds never let you rest. They ask, demand, laugh, ignore, challenge, and delight and want me involved in it all, all at the same time. Despite what most parents think, teaching them to write their names, recognize letters and numbers, teaching them to read, is all a distant second to teaching them compassion, consideration, independence and compromise. Teaching them to be caring friends. It is often an uphill battle, and sometimes feels futile. These little people are in my care, preparing for their next step into the world. I need to convince them, and their sometimes reluctant parents, that they can trust me to do that. Any emotional detachment I have for my preschoolers that might relieve some of the exhaustion is negated by their sheer number. There are just so many of them, and in the end, I come to care deeply about them anyway. It is my curse while also my blessing.

The little caterpillars eat and eat and eat. Miraculous machines with an irresistible drive to grow. And they don’t even know it. They just do it. They get bigger by the day and split their old skins and reveal vibrant new bodies; brilliant green, black, yellow, and white stripes. My routine during those weeks is simple. Leave for school early, and drive out into the country to cut sticky dripping stalks of the poisonous milkweed they need to eat. It takes 30 minutes to wash the stems, remove the old chewed stalks and push the new ones into the holes in the lid of the container that holds them upright. I examine both sides of each old leaf, making sure that I move every little caterpillar onto green juicy leaves before discarding the old ones. They settle in seamlessly, and get right to work. If you look closely, you can see their mouths mowing off row upon row of milkweed, like corn on the cob. They never stop. There are times when some have inexplicably disappeared, with no trace remaining. I suspect cannibalism. I try not to think about it.

My children were busy. Intricate imaginative games, craft projects, made-up dramatic play, and construction projects in the back yard that besides hammers, nails, and scraps of lumber, usually involved help from me. Forts. Tree houses. Tents. Bicycle repairs. Endless snacks and drinks. Occasionally small forbidden fires. They loved ferociously and they battled ferociously, sometimes to blood. In turn, I fought too many battles for them, to try to spare them pain and darkness, and intertwined myself with them until we were indivisible, our separate roots indistinguishable in the black loamy soil of our lives. The inevitable separation is exquisitely painful, and the surgeon is utterly unskilled. I bear the fresh scars, as do they, and I hope they fade to silvery white in time. I hope that I can forget, or at least absorb, and push to the background, the grinding pain.

One amazing day, the caterpillars are hanging upside down from the screen covering the aquarium. And then, again, all at once, there’s nothing to do but wait. In seconds, they turn from striped caterpillar to a brilliant green luminous chrysalis with a glittering thread of gold necklacing the top. As much time as I have spent peering into their world, I have never witnessed that secret moment of transformation. Little jewels with a wonder inside them waiting to be realized. I am in awe every time. Some years, if I’ve been diligent and careful, we have 12 or 14 chrysalises. There are so many variables. Have I let the milkweed get too dry? Have they gotten too warm in the sun? Has the milkweed been sprayed with a pesticide by determined road crews? Have I unwittingly poisoned them, the grim reaper in a blue plastic cup with a scythe swinging a wide murderous arc? Last year, and one other year, I fear I did. They all died before achieving their chrysalis stage. We spirit the aquarium to the supply closet, the last body lying on its side in the bottom on the clean paper towel. He hadn’t eaten in days. We talk about death and dying at Circle Time. Everyone knows a cat or a dog or a grandmother who has died. You can see the pain in their open little faces. Sometimes I have to dam up my own tears when face to face with their stark losses and their struggle to understand this permanent absence.

milkweed

I tried to socialize my children, to keep them presentable and well-behaved, but I know I’ve been too cautious. Too conscious of what others will think of my children’s behavior, and thus, mostly, of myself. Why do I not realize this until it is too late for them? I fear I have smothered vital parts of their spirit, crushed their drive, limited them and hemmed them in, and incrementally, unintentionally dimmed their flame. Do they feel that way too? And when they morph into their adolescence, I fuss around on the periphery, begging for clues to how they are faring. I peer in countless times a day while they lead their own now secret lives in their darkening chrysalises, covered in clothing and friends of their own choosing. I am left to wonder just what they are doing, thinking, feeling. They share none of it. They talk with friends on cell phones, instead of with me at the bedtime kiss and snuggle. They seem to no longer want it, though perhaps they still need it. It feels sinister and shifty to me, and it is solely theirs, and dear God, did I do enough with this sacred trust? To have failed them doesn’t bear thinking. Suddenly cut loose, I slowly stop spinning and haltingly reflect on myself, creaky, painful, and unaccustomed. I am losing something huge and substantial, and in the bloody gap I see something vaporous forming. Indistinct. Eerie. Frightening. And it is irresistible.

Over time, the chrysalises darken to black, as if a bloody struggle is staining and obscuring the translucent walls of soft green. And then one day, the mud clears, the chrysalis is transparent, and I see the compacted orange and black wings of a Monarch butterfly. If I look closely, they pulse and vibrate with transformed life. The next day I arrive in the classroom and out of habit, glance at the aquarium. An empty chrysalis is a papery scrap attached to the ceiling of the aquarium with a sticky patch of silk. The damp and crumpled butterfly lies motionless in the bottom of the glassy hatchery, on a wet brown spot. The detritus of birth. It looks like it was painful. And as if the butterfly might want to go through this in private, without the shouting of 4-year olds and the boom of excited tapping fingers. Slowly the wet wings stretch out and slowly they dry, and the brilliant harlequin wings, orange and black and white, fan up and down, drying and strengthening and straightening and getting ready. 

One by one the butterflies hatch out of their chrysalises and they are hungry. The menu changes from milkweed to nectar. I mix sugar and water and soak cotton balls in the solution. They flutter to their dinner, and with their impossibly delicate legs and long curling tongues, suck up the sweetness. I place the aquarium in the sun, and they fan their wings, warming and strengthening for flight. We all like the opportunity to examine these butterflies, forced to hold still and contained for our inspection. We talk about migration and find Mexico on a globe. We read story books about butterflies. We practice saying the hard words like “metamorphosis” and “chrysalis”. We sing songs about butterflies and caterpillars. They fascinate and absorb us. And day after day, until a nice day arrives for release, I mix sugar and water, and tend them in their hatchery. They are beautiful. And they are safe. Nothing can hurt them in there. After the children go home, I kneel and watch them in their gorgeous elemental silence.

When I packed my children up for college, it was with excitement, dread, laughter, and tears. Huge hope. Huge faith. The final release, realizing they would never be wholly mine again. With each successive child’s flight I gain another ounce of freedom, and an emptier house. The departure of my second child is less exciting, and more sad. I see now how their release is also my irrevocable loss. My own chrysalis darkens with the struggle. The departure of the third child, my daughter, my own heartbeat, guts me, and leaves me gasping. It takes me months to remind myself that this is good and right, and even while I enjoy uninterrupted time and freedom, there is also an emptiness that begs for filling. I feel the struggle of separation and transformation in my bones. I ache in every muscle. I have to learn to live calmly again. Again? Really for the first time. Someone asks me, ‘What are your dreams?’ I have no dreams of my own. I dreamt of a marriage that was deep and substantial. I dreamt of babies; children to love and raise. My dreams were those I harbored and nourished for them. I have not thought about what I am beyond mother, wife, and friend. It all is churning and I start to feel my own faint vibrating. I poke at it and I wonder at it; what form it will take when it comes out. It grows and beats and becomes stronger and soon I hear it all the time. It is no longer distant. It is myself, in myself, and it is calling me.

Monarch

We look ahead to the weather, and a cool sunny day approaches. It’s time to let the butterflies go. We line up to file outside, me in the front of the line, with the aquarium full of butterflies. The Pied Piper of Lepidoptera. I have my class sit down on the sidewalk so they can all see, and so no little feet, milling around, step on a butterfly. We take the lid off the aquarium and the butterflies are stunned to stillness. Dismayed and frozen at their sudden freedom. I’m holding my breath. I reach in and coax one onto my finger. It is a singular gift to hold a butterfly in its weightless beauty, and pure fragile perfection. Its thread-like legs grasp my finger as I lift it up. Now they are all fluttering around and restless, and one by one, released from my finger up into the blue sky. My class watches them go with enormous excitement, calling goodbyes. I watch them fly away with tears clouding my eyes, saying my silent farewells, and I have to swallow hard to keep the lump of a sob down. How to explain to my 4-year olds the utter sadness of this departure for me. They all are sure they will fly on to Mexico to beget more Monarch butterflies like the story books promised. How to explain the harms that wait for them. How to know all that and still have faith that they will fulfill what they are meant to do. Safe in the hatchery, they remain protected, and beautiful to look at and I can keep them safe. Fluttering erratically away, seemingly directionless and buffeted by the wind, falling, then catching a draft and soaring upward, how will they manage? No one can know, but they have to go.

As they fly from our sight, climbing and spiraling smaller and smaller against that brilliant bluebird sky, rare quiet from my class of little people who stand and watch. Now free, they are more fleetingly beautiful than they ever could be in their glass house. And with a moment of stunning clarity, the darkness of my own chrysalis falls away in papery shreds and it’s like a dream I sometimes have where I am flying. The wind shushes by my ears and my heart seizes, pounds, and thrills to the fear and excitement and the sudden expansive seeing of everything. I soar up and, suddenly falling, dip and dive and soar again. I try out my wings and slowly sense the control that I have, but it’s not much. And I so like that, completely different from when my feet were so solid and so rooted to the ground. It’s terrifying and new and risky, but I want more and more. This new vision, my eye seeing the curve of the world in the distance, is rushing at me on the wind and I turn my face into it to feel it cold and cleansing. It’s not safe. It’s unknowable. I have to take it – whatever “it” is – as it comes, and it’s a celebration. I go on climbing, afraid of the unpredictable, and doubting my own strength. I go on climbing in the face of others’ judgements, still so rooted. My chrysalis is gone. And now, fulfilling its own exquisite timing, I rise, reaching, looking out onto the world with new eyes. My skin and my hair and my fingers and my heart testing the air, sensing the way, following the pulse that began in the chrysalis. Those butterflies know the beauty of it all, and now I will know it too.

Vista 2