• Viennese biscuits

    My third challenge saw me make Vienesse biscuits.  I have to admit that I really did not feel like doing my third challenge, as on Friday last week we had to let our beloved dog, Montague, go after a period of ill health.  Montague was effectively my third son and I am lost without him.  He has been my constant companion for almost 14 years – he has been there for me when my sons left home to go to university and when my husband regularly goes away on business trips.

    I have spent the last week sort of avoiding being at home.  In fact as I write this blog post, I am sitting in Vera’s Kitchen in Lechlade having a lunch of parsnip and apple sauce with artisan bread.  This is something I rarely do on my own, but having completed an early shift at work, I didn’t fancy spending the rest of the day at home on my own.  That being said, I have a lot I could and should do.  I should be putting together a price list for supplying a range of cakes and savoury bakes for an event in June/July; updating my costing sheets; trying out a range of new vegan bakes etc.

    Anyway, back to my 3rd challenge.  On the way back from a belated Christmas get-together with my husband’s side of the family in Devon last weekend (we delayed going down until the Saturday because of Montague), I realised that I needed to complete my 3rd challenge before the week was up.  Less than enthused, I decided that the bakes in the list that I drafted in 12 months, 52 weeks, 52 pastries were a little too complicated for someone whose mind was elsewhere, so I looked for something that classified as patisserie, but was relatively easy to make.  Or so I thought ….

    I settled on Viennese biscuits from BBC Good Food.  All was going relatively well until it came to piping the biscuits.  I had forgotten how tough it was to pipe Viennese biscuit dough until I started trying to pipe them.  We had made Viennese biscuits once on my Diploma in Professional Patisserie at Ashburton Cookery School and I recall most of us having difficulty piping neat shapes.  In this attempt, I initially put too much dough in the piping bag and couldn’t budge it through the nozzle despite using a large star nozzle.  Not surprisingly my first piping bag burst.  I reduced the amount of biscuit dough in the piping bag and tried again.  After bursting a second bag, I eventually got the piping right.   Not perfect but right.  I should possibly mention that the recipe (which I have written below) called for softened butter.  As this was a last minute bake (early evening on Sunday), I didn’t take the butter out of the fridge earlier enough to soften before making the biscuit dough.  Hence the dough was harder than it should have been, despite beating the butter with the icing sugar, as per the recipe.

    Rather than making Viennese sandwich biscuits as described in the recipe, I decided to pipe the biscuit dough into a range of shapes as I wanted both variety, as well as an opportunity to practice my piping skills.  I tried:

    • swirls with glace Morello cherries and blanched almonds in the centre
    • fingers dipped in dark chocolate; and
    • plain and chocolate-dipped double ‘S-shapes’

    I have to say that despite the piping difficulties, the end result was the lightest, butteriest, delicious, melt-in-the-mouth biscuits.  Too good, not to share.

    Ingredients

    • 200g slightly salted butter, softened
    • 50g icing sugar
    • 2 tsp vanilla extract
    • 200g plain flour
    • 2 tsp cornflour
    • ½ tsp baking powder

    Method

    • Heat oven to 160C fan and line a baking tray/s with baking parchment.  Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy.  Add the vanilla extract and beat again until fully incorporated.
    • Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency).  Spoon the dough into a piping bag fitted with a large star-shaped nozzle. It is easier to pipe in small batches.
    • Pipe circles, double S-shapes and fingers onto the baking sheet/s making sure that there is a 3cm space between each biscuit.  Place a single blanched almond or glace morello cherries in the centre of the circles.
    • Bake for 10-12 mins, swapping the trays (if using more than one tray) over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through.  Leave to cool on the baking tray/s for a few minutes, then transfer to cooling rack/s.
    • While the biscuits are cooling, melt the chocolate in a metal bowl over a pan of boiling water (the water should not touch the bottom of the bowl) .  When melted, dip both ends of the fingers and the edge of the length of the double S-shaped biscuits in chocolate.  Place dipped biscuits on cooling rack/s for the chocolate to harden.

    (Source: BBC Good Food)

  • No need to knead bread

    I was in a situation over the last week where I had to take time off work for personal reasons.  Sitting on my sofa trying to find things to do, I decided to search Netflix to see whether they had added any new cooking programmes.  Alas, despite every effort, I was unable to find any new programmes so decided to watch further episodes of Martha Bakes.   Watching the ‘bake it dark’ episode, Martha reminded me of the simplicity of no-knead bread and the fact that a few months back I dabbled in making a few varieties:

    • White no-knead, Dutch oven bread
    • Cinnamon & raisin artisan bread
    • Crusty wholemeal loaf, made with wholemeal and eight grain flour

    My brief foray into this bread making method is documented in my Dutch Ovens, Pizza Ovens blog post.

    Watching Martha make ‘no-knead seeded overnight bread’ got me thinking a bit more about no-knead bread.  Initially it was because, although she provided all of quantities of ingredients provided for the bread recipe, she omitted the quantity of yeast required.  A search on www.redstaryeast  suggested the following ratios of flour to yeast:

    Flour (cups)                                                           Dry Yeast (grams)

    0-4                                                                                     7

    4-8                                                                                   14

    8-12                                                                                 21

    12-16                                                                               28

    16-20                                                                               35

    Feeling very proud of myself for finding the missing piece of the recipe (I had written down the rest of the recipe while watching the episode), I suddenly thought to myself (a bit too late, I know) that maybe I should have just checked whether Martha had just posted the recipe for the bread.   And sure enough, she had.  I could have simply followed the recipe online.

    Although I could have made things all the more simpler, looking at flour to yeast quantities piqued my interest in the nature of no-knead bread.  According to Wikipedia, no-knead bread is a “method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture.  It is characterised by a low yeast content and a very wet dough.  Some recipes improve the quality of the crust by baking the bread in a Dutch oven or other covered vessel”.  The article goes on to mention the method adopted by New York baker, Jim Lahey, as described in his book My Bread.  His method suggests that one loaf of bread is made by mixing 400 g bread flour, 8 g salt and 1 g (¼ teaspoon) instant yeast with 300 ml cool water.  “The dough is allowed to rise, covered, for 12 to 18 hours until doubled in size and covered with bubbles, then scraped onto a floured surface, given a few folds, shaped, then allowed to rise, covered, for another hour or two.  It is then dropped in a pot that has been preheated in an oven at 230 °C. The bread is baked in the covered pot for 30 minutes and, with the lid removed, for another 15 to 30 minutes until the crust is a deep brown, then removed from the pot and allowed to cool for an hour”.

    Although Lahey’s recipe offers a recipe for a straight-forward white bread, Martha’s recipe (as mentioned above) is for a seeded loaf.  Although I have not as yet attempted the recipe, I thought I would write it down so that I (and you) have it to hand when we need it.

    Ingredients

    • ½ cup rolled oats
    • ½ cups cold water

    Method

    • Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
    • Coat the inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
    • Preheat oven to 240 °C with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 230 °C. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.

    (Source: www.marthastewart.com)

    Happy Baking!

  • All puffed up

    Challenge two really start yesterday.  My first bake was Portuguese custard tarts (natas).  Although these were essentially my second challenge, I felt that I couldn’t count them as such as I didn’t make them in there entirety.  In other words, I used shop bought puff pastry but made the custard filling.  When I was at Ashburton Cookery School, the Chef Tutor mentioned that most chefs don’t make puff pastry from scratch as it is such a prolonged process, so I thought I too would rely on shop bought puff pastry.

    I should possibly mention that I chose to bake Portuguese custard tarts as my brother-in-law asked for them specifically as a Birthday gift, and I couldn’t turn down his request for a home bake.

    I knew that last time I made Portuguese custard tarts that I used a Tesco recipe, but when I searched for the recipe again, I came up with two versions.  One a regular recipe and the other a step by step guide to making Portuguese custard tarts.  I chose the later.  This recipe involved infusing whole milk with lemon zest and cinnamon and then combining it with flour and egg yolks to which a sugar syrup was added.  The mixture was then cooked out to make a thickened custard, which was spooned into the puff pastry cases (made from rolled up puff pastry cut into twelve pieces and pressed into the individual holes of a muffin tin).  Despite thickening, my custard was a little on the thin side when I ‘spooned’ it into the puff pastry cases.  Although I think I cooked out the custard properly, I think I could have let it cool for longer before I ‘spooned’ it into the puff pastry cases.

    Although the end result was some decent enough looking and tasting Portuguese custard tarts, I was not as happy with them as I was with my first attempt at them a few months ago.  In retrospect, I think I chose the wrong recipe of the two.   Although I was not entirely happy with the end result, I was already late in giving my brother-in-law his gift, so last night, after Crossfit, I took his gift of Portuguese custards tarts around to him.  After a delicious dinner of pizza from Sourdough Revolution in Lechlade, my brother-in-law and sister tucked into a Portuguese custard tarts.  From what I could gather from their response, they seemed to enjoy them.  So although I was not entirely happy with them (they did not have the required sheen and blackened top), they were not an unmitigated disaster.

    Despite not being a disaster,  I felt that I had cheated on the bake so I didn’t think it was fair to count them as my second challenge.  To redeem myself, I decided to make croissant pastry today as a substitute for the puff pastry I didn’t make yesterday.  As you will know, making croissant dough is quite a drawn out process so you really need to have time to make it.  After a morning of shopping (mainly food), I only started making the dough around 2pm.

    I decided not to use the recipe that we were taught at Ashburton Cookery School as I wanted to try something different.  All seemed to be going well with the dough making process until it came to rolling it out to cut and shape the croissants.  I noticed that the quantity of dough was quite a bit less than I was used to and the resultant croissants were very much on the small side.  Hoping that by some miracle the croissants would do some serious growing during the prove, I enjoyed my Saturday evening in front of the television with a glass of good wine and a delicious omelette with a filling of harissa vegetables.  Although the croissants did enlarge somewhat during the prove, they certainly did not resemble the fine specimens from cookery school.   Even the bake did not remedy the situation, albeit that the end result had two positive attributes: flakiness and lamination.  Despite the positive attributes, my croissants looked more like rugelach than croissants.

    I am not for one moment saying that the recipe I chose was wrong (I must have executed the recipe incorrectly), but when comparing it to the one which I used at Ashburton Cookery School, I noticed a number of significant differences between the recipes, which could possibly explain the outcome of my bake.  Below, I have outlined the respective quantities of the ingredients for the two recipes for comparison.

    Ashburton Cookery School

    • 500g Violette T45 flour
    • 15g fresh yeast
    • 50g white caster sugar
    • 250ml full fat milk
    • 1 egg
    • 5g salt
    • 250g butter (no added flour)

    Recipe used

    • 380g strong white bread flour
    • 30g fresh yeast
    • 37.5g sugar
    • 2tsp honey
    • 230ml cold milk
    • No egg
    • 10g salt
    • 300g butter combined with 40g plain flour (for laminating)

    In addition to the differences in the quantities of yeast and salt (double in recipe I used for a smaller quantity of flour), the most noticeable differences between the two recipes were: the type of flour used (Violette T45 versus strong white bread flour); the amount of flour (500g versus 380g)/ratio of flour to butter (2:1 versus 1.27:1) and the use of an egg in the Ashburton Cookery School recipe.  There was also quite a noticeable difference in the method.  Whereas the recipe I used, suggested kneading the dough for 10 minutes after bringing the ingredients together in a dough, the Ashburton recipe suggested to ‘work the dough gently but do not kneed roughly’.  The Ashburton recipe also suggested splashing a small amount of water in the bottom of the oven to help the croissants to develop a crust, whereas this was not suggested in the recipe I used.

    I know ‘there are many ways to skin a cat’ (so to speak), but there is also merit in the saying ‘better the devil you know’.  If only I had remembered the ‘devil I know’ or thought to refer to it, I would have questioned the recipe I used and maybe have done somethings different – although I would in no way say that I am an expert in making croissants ( I have only made them a handful of times), I do know that the type of flour used; ratio of ingredients and how you handle the dough (kneading or not kneading) does affect the end product.

    All in all week 2 of my challenge was not as successful as week 1, but then I have called my adventure a challenge with trials, tribulations and triumphs along the way.  Maybe in this case there were more trials and tribulations than triumphs.  I might give croissants another go before the year is out, just to prove I can make them properly.  But next time I may just use my trusted Ashburton Cookery School recipe.

  • A fruit for all seasons

    I have been fortunate over the past few days to have been given a couple of opportunities to take my business forward this year.   One of them isn’t until April and the other will have a mutually agreed start date.  As they say, you only have one chance to make the right impression so I have the next few months to ensure that I have everything in order so that I make the right impression when I present my bakes.

    As you will know from my most recent posts, I am partial to the crumble slice.  So much so that I want to include these in the bakes I offer.  I am very keen to use what is in season in the UK, so I spent some time yesterday looking up what fruit is in season at different times of the year.  Depending on what site you look at you get a slightly different list.  After a bit of digging and thinking about what I already know about seasonality, I settled on a list from the Vegetarian Society:

    Seasonal UK grown produce

    • January: Apples, Pears
    • February: Apples, Pears
    • March: Rhubarb
    • April: Rhubarb
    • May: Rhubarb, Strawberries
    • June: Blackcurrants, Cherries, Gooseberries, Raspberries, Redcurrants, Rhubarb, Strawberries, Tayberries
    • July: Blackberries, Blackcurrants, Blueberries, Cherries, Gooseberries, Greengages, Loganberries, Raspberries, Redcurrants, Rhubarb, Strawberries
    • August: Blackberries, Blackcurrants, Cherries, Damsons, Greengages, Loganberries, Plums, Raspberries, Redcurrants, Rhubarb, Strawberries
    • September: Blackberries, Damsons, Pears, Plums, Raspberries, Rhubarb, Strawberries
    • October: Apples, Blackberries, Elderberries, Pears
    • November: Apples, Cranberries, Elderberries, Pears
    • December: Apples, Cranberries, Pears

    (Source:  Vegetarian Society)

    With seasonality in mind, I have come up with a short-list of possible crumble slices:

    • Apple crumble slice
    • Lemon crumble slice
    • Pear and ginger crumble slice
    • Plum and almond crumble slice
    • Raspberry crumble slice
    • Rhubarb crumble slice

    Over the next few months (as the different fruits come into season) I will be giving these recipes a go.

  • Let’s get ready to crumble

    As you know, I made a mincemeat and pecan crumble slice on a number of occasions over the Christmas period.  As you will also know, on the whole, the bake was met with a favourable response.   Despite the favourable response, with the festive period over and done with for another year, so too was my mincemeat and pecan crumble slice.  The time had come to try something new or somewhat new.  As a lover of all things crumble, but in particular a crumble slice, I didn’t want to get rid of the bake in its entirety, but rather the mincemeat layer.

    En route to my Mum’s last week, we stopped at a delicatessen in Highworth for a bite to eat and picked up a couple of pieces of crumble slices for taste testing – mixed berries and lemon.   We picked up the lemon slice on one of the members of staff’s recommendations.  While we enjoyed the mixed berry slice, it was the lemon slice that we liked the most.   I hadn’t really considered doing a lemon slice prior to this sampling but it really was quite delicious.

    Scouring the Internet when I got home, I found a recipe at Kitchen Confidante for Meyer lemon jam crumb bars.  Although a delicious looking recipe, the base of the bar was made separately and contained different ingredients to the crumble topping.  I was ideally looking for a simple crumble slice recipe, much like the mincemeat and pecan crumble slice.  I decided to combine the idea of using jam from the Meyer lemon jam crumb bar (rather than lemon curd) and the majority of the recipe for the base and crumble topping from the recipe for the mincemeat and pecan crumble slice.  I did however replace the pecan nuts with flaked almonds in the crumble topping as I thought almonds would go well with lemon.  The result was a delicious, lemon and almond tasting slice.

    Rather than putting all my eggs in one basket, I decided to make a second crumble slice.  This time using a Donna Hay recipe for apple crumble slice.  I made the apple filling on the Saturday (the recipe suggested that this could be made up to two days in advance as long as it was refrigerated) – a delicious combination of stewed apples, sultanas, brown sugar and nutmeg – and then completed the bake on Sunday.  Again the end result was a delicious tasting crumble slice.

    Pleased with how both of my bakes turned out, I dropped them off at the coffee roasters in Cirencester for them to do a taste test and decide which one they wanted to replace the mincemeat and pecan crumble slice with.  After a couple of days, I got the following response and an order for some for their cafe:, which I need to bake tomorrow and deliver on Monday:

    “Really loved the rhubarb crumble (I think it was rhubarb)?”.

    Okay, so it wasn’t rhubarb, but apple.  I think stewing the apples with brown sugar, nutmeg and sultanas changed the colour of the apples so that they mimicked rhubarb.  Anyway, although my apples were masquerading as rhubarb the coffee roaster loved the slice anyway and placed an order.

    I have to say that in my heart of hearts I would have preferred it if they had liked the lemon crumble slice instead of the apple crumble slice as it is slightly easier to make.  I guess there is something in the saying ‘you get out what you put in’.

    Anyway, as the apple crumble slice was the preferred one, I have decided to share the recipe with you.

    Ingredients

    Base and crumble 

    • 600g plain flour, sifted
    • 295g caster sugar
    • 375g unsalted butter, melted

    Apple filling

    • 50g unsalted butter, chopped
    • 1.2kg granny smith apples, peeled and chopped
    • 135g brown sugar
    • 1/4 tsp ground nutmeg
    • 80g sultanas
    • Icing for dusting

    Method

    • Preheat oven to 180°C.
    • Lightly grease and line a 20cm x 30cm tin with baking paper.
    • Place the flour, sugar and butter in a large bowl and mix well to combine. Press half the crumble mixture into the base of the tin.
    • Refrigerate for 10 minutes or until firm.  Remove from the fridge and cook for 20–25 minutes or until a light golden brown.  Set aside.
    • To make the apple filling, place the butter, apples, sugar, nutmeg and sultanas in a large saucepan over high heat.  Cover and cook for 5 minutes. Remove the lid and cook for 5 minutes or until the apples are soft and the liquid has been absorbed.
    • Spoon the filling over the  base in an even layer.  Sprinkle the remaining crumble mixture over the apples and cook  in the oven for 35–40 minutes or until golden brown.  Allow to cool in the tin, dust with icing sugar and cut into slices to serve.  Makes 16.

    (Source: Donna Hay)

    Happy baking!

  • When life gives you lemons

    Let’s start by saying that I have had a bit of a challenging week and it made me think about the saying, “when life gives you lemons make lemonade”.  To make sure that I quoted the quote correctly,  I did a quick Google search and wikipedia comes up with the following explanation of the quote:

    ‘When life gives you lemons, make lemonade is a proverbial phrase used to encourage optimism and a positive can-do attitude in the face of adversity or misfortune.  Lemons suggest sourness or difficulty in life; making lemonade is turning them into something positive or desirable.’

    Of course Google will also suggest other versions of the quote, like the ones below.

    “I believe when life gives you lemons, you should make lemonade…and try to find someone whose life has given them vodka, and have a party.”
    Ron White

    “When life gives you lemons ask it for sugar and water too. Otherwise your final product would be some acidic lemon juice!”
    Priyavrat Gupta

    Okay, so I wasn’t actually given any lemons and nor did I make lemonade, but I did buy five lemons to make a Tarte au citron.  With Week 1 of my patisserie challenge almost over and no bake to show for it, I thought that I better get started, so last night, I made pâte sucrée for the base of my Tarte au citron.   According to Will Torrent, pâte sucrée, which is used to make tarts ‘is similar to pâte sablée but the use of caster/granulated sugar instead of icing/confectioners’ sugar makes a less delicate pastry’.

    As the recipe suggested leaving the pâte sucrée in the fridge overnight to chill, I  didn’t complete the bake until later this afternoon after we had completed an 8 mile off-road run.   The next step of the bake was rolling out the pâte sucrée and lining a tart tin.  Having recently worked with straight forward short-crust pastry, I had forgotten that pastry enriched with egg can be a little bit more difficult to work with.  I struggled with the first roll (the pastry was more sticky than I think it should have been, possibly because I added vanilla extract rather than the seeds of a vanilla bean) so I ended up having to re-roll the pastry.  Re-rolling is not the best as it can result in the pastry becoming too tough, but I really didn’t have an option as my pastry was sticking to my work bench, despite lightly flouring the surface.  My re-roll resulted in a relatively well-lined tart tin, except for the fact that I really do need to get a new 25 cm tart tin.  My tart tin is a cheap one that I got for our camper van.  It has a lip/rim on it which means that when you try to cut off the excess pastry, it is difficult to get a neat edge.  Alright, I know a poor work person blames his/her tools but I think I have a legitimate concern in this regard.

    The next step was to blind-bake the pastry.  The recipe suggested that I should blind bake the pastry with baking paper/baking beans in it for 10 – 15 minutes at 180 degrees Celsius and then lower the oven to 160 degrees Celsius, remove the baking paper and beans and bake it for a further 5 to 10 minutes.  Given the lip on my tart, I erred on the side of caution and blind baked my pastry for 10 minutes at 180 degrees Celsius and 5 minutes at 160 degrees Celsius.  Needless to say, I was a bit too cautious as the base could have had at at least another 5 minutes.  That being said the sides and the rim of the pastry was nicely cooked with a slightly nutty, caramelised flavour.  And my husband says that despite my concern the pastry was not under-cooked.

    Although I may not have been entirely happy with my pastry, I have to say that the filling was cooked as it should have been.  The recipe says ‘Pour the filling slowly and carefully into the tart case.  Push the tart further into the oven , close the door, say a little prayer and bake for 30 to 40 minutes or until it just starts to set in the centre but still wobbles like a jelly’.   Although I didn’t say a prayer, I did continue to watch the tart closely through the oven door (as the do on Great British Bake Off).  I checked the tart after 30 minutes, again after 35 minutes and then finally lost my nerve and removed the tart from the oven after about 37.5 minutes.  The result was a well cooked filling with the required wobble.  The only thing that I would do differently next time (if there is a next time) is skim the lemon filling mixture more before pouring it into the tart case.  My cooked tart had a few small, burst bubbles on the surface, which shouldn’t have been there.  The perfect lemon tart has a smooth, glass-like surface.  Thank goodness the recipe suggested finishing the tart with  light sprinkling of icing sugar, which hid most of my multitude of tiny bubble ‘sins’.

    After allowing the tart to cool to room temperature, my husband and I tucked into a small slice.  My husband was ecstatic, whereas I felt that it was a little too sweet and rich for my taste (9 eggs, 390g sugar, 275ml of double cream and the juice and zest of 5 lemons will no doubt do that).  Despite my opinion, my husband says it has just the right balance of sweet and tart.

    After my husband squirreled away another piece of the tart to eat tomorrow, I took the rest of the tart up the road to our resident photographer so that he can try to works his magic on my bake and turn it into a piece of art in the form of a photograph.  Given that my tart cracked slightly en route and the light sprinkling of icing sugar had dissipated somewhat from the surface of my tart by the time I delivered it to him, who knows whether he will be able to turn what may have become a sow’s ear into a silk purse.

    Thank goodness I took a photo of my bake earlier, before my walk in the dark partly-destroyed the aesthetics of my bake.  Oh yes, and I should have used a warm knife to cut the tart so that I would have got a neater edge – what would my Chef Tutor say about my over-sight?  And with all this, Week 1, my 1st bake and the first of my 52 challenges is complete.  As in cookery school, I am sure there will be trials, tribulations and triumphs along the way.