Monday, January 31, 2011

Blogger Secret Ingredient - BSI Buffalo Wing Sauce/Hot Sauce




It's COLD outside so it's time to heat things up and whip out your hot sauce recipes!!  I'm calling this buffalo sauce/hot sauce BSI #104. I hope that isn't 2 ingredients?  Not sure if they used the same or not. 

I'm kind of a newbie when it comes to hot sauce.  It's taken me many years to appreciate more spicier flavors. I'm still not a fan of super, knock-your-socks-off spicy things but I can appreciate the fine flavor of a good hot sauce or buffalo sauce. 

So here's your chance to link up ANY recipe that you've made in the past or posted on your blog.  It doesn't matter when you posted the recipe, this week, last week or a year ago. Just stick in a link to my blog and to the BSI page and send the recipes here by Sunday afternoon. I'll post a round up of all the recipes on Sunday night and pick a winner for my favorite one!  I'll send the winner a little something too!  Send recipes to crabbymomofthree at comcast dot net.

If you are interested in hosting the 105th BSI next week, let me know!  You'll get to pick your own ingredient and let others send you their recipes. It's easy and fun!! 

Check out my $75 CSN Giveaway too. 

Here's one of my favorite Buffalo Sauce recipes. I'll have a new one tomorrow night!



Buffalo Chicken & Potatoes


What are you waiting for!  Send me those hot sauce recipes!  Crabbymomofthree at comcast dot net.

This is linked with:
Tasty Tuesday at Balancing Beauty and Bedlam
Tasty Tuesday at 33 Shades of Green
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesdays at Blessed By Grace
Tuesday's Tasty Tidbits at Permanent Posies

Sunday, January 30, 2011

Menu Plan Monday - January 31 - February 5, 2011






Monday: Lentil Soup


Tuesday:  White Bean Hash


Wednesday: Leftovers


Thursday: Red Wine Chicken with Quinoa


Friday:  La Bamba Casserole


Saturday: Leftovers


Sunday: Something in the crockpot

This is linked with Menu Plan Monday at I'm an Organizing Junkie and Friday Favorities at Finding Joy in my Kitchen.

One Year Ago...









Broccoli & Cheese Soup

Saturday, January 29, 2011

Lemon Poppyseed Amish Friendship Bread





I remember having one of these starters about 10 years ago.  I also remember that lemon was our favorite.  Well, now that I have another starter, I think lemon still is the favorite around here.  I've tried several lemon versions and they all just rock. 

There is just something classic about lemon poppy seed.  I wanted to make these into muffins but the kids were using the muffin pan for something else.  It worked great in the loaf pan and everyone loved it!

Check out my other Amish bread creations




Lemon Poppyseed Amish Friendship Bread

About 1 cup of starter
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
1/2 tsp. lemon extract
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 small boxes of lemon instant pudding
1/4 cup poppy seeds


Spray 2 loaf pans or 2 - 8 x 8 pans with cooking spray. Mix all ingredients together and pour into pans. Bake for 1 hour at 325.

One Year Ago...










Chicken Tortilla Casserole
 

This is linked with:
My Meatless Mondays at My Sweet & Savory
Just Another Meatless Monday at Hey, What's For Dinner, Mom?

Thursday, January 27, 2011

Green Chili Chicken & Lime Soup




I've made this soup a number of times and each time it seems to get better and better.

I often cook a bunch of chicken and have bags of portioned cooked, shredded chicken in the freezer. I cooked the rice early in the day so when it came time for dinner, this was able to be thrown together very quickly.




We ate this with a pepper jack peach quesadilla with honey lime sour cream.  It was a wonderful meal!!  Very healthy and incredibly tasty!! 

 “Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers


Green Chili Chicken and Lime Soup Recipe

Adapted from Picky Palate

1 onion, chopped
4 cloves garlic, minced
2 cartons of chicken broth or 64 oz.
1 can Rotel with green chilies
2 - 4 oz. cans of green chilies
2 cups chicken, cooked and shredded
2 cups basmati rice, cooked
1/4 cup lime juice
1 1/2 tsp. cumin
Salt & pepper to taste
Handful of cilantro, chopped


Place onion in pan with cooking spray and cook for about 5 minutes. Add garlic, cook for one minute. Stir in chicken broth, tomatoes, green chilies, cooked chicken, cooked rice, lime juice and seasonings. Cook for 5 minutes, taste and season with salt and pepper as desired. Right before serving, add chopped cilantro.


Total calories = 1162
6 servings = 194 calories per serving


Pepperjack Peach Quesadilla & Green Chili Chicken and Lime Soup = 485 calorie dinner

One Year Ago...








Monte Cristo Sandwich


This is my submission to Souper Sundays at Kahakai Kitchen.

This is linked with:
Full Plate Thursdays at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Recipe Swap at Prairie Story
It's A Keeper Thursday at It's A Keeper
Tip Day at Around My Family Table
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
What's Cookin' in the Kitchen at Katies Cucina
Friday Potluck at EKats Kitchen
Friday Fabulous Finds at Frou Frou Decor
Fun with Food Friday at Paisley Passions
$5 Dinner Challenge at $5 Dinners
Hearth n Soul at Girlichef


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Tuesday, January 25, 2011

Apple Pie Pork Chops in the Slow Cooker




Apple pie for dinner.  Really, can you think of anything better? 

This was a wonderful dish that we all enjoyed very much. 


This was also a super simple recipe!  I so love my crockpot! (I've mentioned that before, haven't I?)

I doubled the original recipe as I happened to have 8 pork chops and I like to have leftover for lunches.


The only problem was the apple part didn't fair well in the refrigerator.  The next day it was quite soft and while it still tasted okay, the texture was off.  So next time I will just make enough for dinner and skip the prospect of leftovers.

I used all splenda as the sweetener to cut the calories a lot.  You certainly could use sugar but the calorie count will be much higher. 



Apple Pie Pork Chops
Adapted from Once a Month Mom

5 medium apples, peeled and sliced
1 1/2 cups splenda
1/4 cup flour
2 1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. allspice
3 lbs. boneless pork chops (I had 8 of them)

Place pork chops in the bottom of a slow cooker. Mix splenda, flour and spices together. Add apples and stir to coat.  Dump on top of pork chops.  Cook low 6 - 8 hours or high 3 - 4 hours. 

Total calories = 2186 calories
8 servings = 273 calories per serving

One Year Ago...










Crustless Turkey Pot Pie with Quinoa

No Whine Wednesday at Food on the Table
Let's Do Brunch at My Sweet & Savory
Works for me Wednesday at We are THAT Family
What's on Your Plate at Good Cheap Eats
Crockpot Wednesdays at Dining with Debbie
Whatcha Makin' at Scrap Addict 4 Sure
Friday Firsts at Dinner at Christinas
Sunday at One Food Club at Cocina Diary
Not Baaad Sundays at Lamb Around

Linked with Ultimate Recipe Swap: Easy Recipes at Life as Mom


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, January 24, 2011

Pumpkin Cheesecake




I've been making a lot of food with pumpkin.  Whenever it goes on sale I buy like 4 or 5 cans. So I've developed quite the supply of pumpkin.


I love cheesecake but I don't have a spring form pan.  I did once but it got all bent and gross so I tossed it out.  I hated cooking cheesecakes in a water bath too.  I did once and it leaked and got all soggy. 

So when my brother came home with like 6 packs of cream cheese and hinted at a cheesecake, I told him that I would make it but HE was responsible for cooking it.  It's hard to tell when they are done. 


It cooked just fine in an 8 x 8 pan.  If you want to see the original recipe cooked in a springform pan, it's here.  It turned out delicious.  The crust was particularly tasty. Plus, now I have one less can of pumpkin.  

Until the next sale on pumpkin.  :-) 



Pumpkin Cheesecake Recipe
Adapted from Simply Recipes

Crust:
1/2 cup pecans

1/4 cup all purpose flour
1/4 cup brown sugar
3 graham crackers
1 tbsp. butter, melted
1 egg yolk

Filling:
2 - 8 oz. packages cream cheese, light, softened
1 cup brown sugar
2 extra large eggs
1 1/2 tbsp. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
1/8 tsp. salt
1 tbsp. vanilla extract
1 - 15 oz. can pumpkin
1 tbsp. spiced rum

Pulse pecans, flour, sugar and crumbs in a food processor.  Or if your food processor isn't cooperating, just put in a baggie and smash the heck out of it.   Mix with the butter and egg yolk.  Press into  the bottom of an 8 x 8 in. pan sprayed with cooking spray. I had it come slightly up the edges too.  Bake for 10 minutes at 375.  Let cool. 

Drain and strain as much liquid as you can from pumpkin.  Place on several layers of paper towels and squish with more paper towels to get more liquid out.  You'll go through a lot of paper towels but you want to get rid of as much liquid as possible.  Reserve exactly 1 cup of this for your cheesecake.  There will be a little left, stick it in your oatmeal tomorrow morning. 

Whisk together the flour and spices in a bowl.  Mix in the pumpkin, vanilla and rum. Beat in the eggs. 

In a large bowl, combine the cream cheese and the brown sugar until fully creamed and smooth.  Gradually add the pumpkin mixture until fully incorporated. 

Pour the filling onto the slightly cooled crust.  Cook at 325 for about 55 minutes. Check and maybe cook for another 5 minutes if it isn't done. 

Total calories = 3264 calories
16 slices = 204 calories per slice

One Year Ago...









Chili Con Carne


This is linked with:
My Meatless Monday at My Sweet & Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Menu Inspiration Monday at The Big Red Pot
Just Another Meatless Monday at Hey, What's For Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Tuesdays at the Table at All the Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at Girlichef
Tasty Tuesdays at 33 Shades of Green
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy at Blessed with Grace
Ultimate Recipe Swap at Life As Mom
Sweets for a Saturday at Sweet As Sugar Cookies




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Sunday, January 23, 2011

Menu Plan Monday - January 24 - January 30, 2011





I have quite an extensive menu planned for the week, not leaving much room for leftovers. Last week I was NOT in the mood to cook. I am hoping this week will be different. I'm planning to precut some things tonight and get all ready for the week so meals will come easier. I hope!


Monday:  Beef Stew with Butternut squash & Chickpeas

Tuesday: Barbeque Chicken Enchiladas

Wednesday:  Quesdillas, Southwest Cream of Chicken Soup

Thursday:  Banana Oatmeal Bake, waffles & ham for kids

Friday: Ham & Pineapple fried rice

Saturday: Leftovers

Sunday: Crockpot Breakfast for Dinner (from More Make it Fast, Cook it Slow)

This is linked with Menu Plan Monday at I'm an Organizing Junkie.
Also linked with Friday Favorites at Finding Joy in my Kitchen

One Year Ago...













Blueberry Pancakes


Saturday, January 22, 2011

CSN $75 Giveaway


Like shopping?  Of course you do!  Shopping online is awesome too! I actually prefer it.  CSN offers an extremely wide variety of items!  My brother was just shopping for a laptop messenger bag. I went shopping for exercise fitness items but got sidetracked by the bakeware!  Seriously, they have everything!


CSN has generously offered one of my readers a $75 gift certificate for anything on their many sites!  I will randomly pick a winner on Friday, February 4th by 5:00! 


***GIVEAWAY CLOSED*****

3 WAYS TO WIN: Leave a comment for each one.


#1: Check out CSN and let me know what you would love to have!


#2:  Link up to BSI Blogger Secret Ingredient this week.  Get the details here. This week link up any recipe with Buffalo Sauce or Hot Sauce to ME at Crabbymomofthree at comcast dot net.  Past recipes accepted too as long as there is a link! 


#3:  Subscribe to my email update on the side! 


Check out a Girl Scout Cookie Giveaway too from Around My Family Table!

One Year Ago...












Fiesta Stuffed Peppers





Thursday, January 20, 2011

Pumpkin Pasta with Bacon



I couldn't stop eating this. I seriously think that I had some for breakfast one morning! 


It was also incredibly easy. The sauce was perfect!

The portions were huge for a small amount of calorie and I LIKE that!


The best part of course - it had bacon.  Bacon makes EVERYTHING better!



Pumpkin Pasta with Bacon Recipe
Adapted from Cinnamon Spice & Everything Nice

6 Slices of turkey bacon
1 large onion, chopped
1 tsp. thyme
Salt and pepper
4 garlic cloves
14 oz. pasta (I used Rotini Barilla Plus)
1 (15 oz) can of pumpkin
1 cup of sour cream, light

Cook pasta. Drain and set aside.

Cook bacon. Drain on paper towels.  Add onion to the same pan and cook for 6 - 7 minutes.  Add thyme, salt, pepper and garlic and saute for about 2 minutes. 

Add pasta to onions. Add pumpkin and sour cream, stir until combined. You may need to add some pasta water to it to get the right consistency. I didn't need to do this though. 

Crumble bacon on the whole thing or just crumble enough on each portion.

Total calories = 2307 calories
6 huge servings = 385 calories per serving

This is my submission to Presto Pasta Nights.  It is being hosted this week by Heather from Girlichef and Ruth from Once Upon A Feast.
It's also linked with BSI: Pumpkin from My Bizzy Kitchen!  Check it out weekly for a new ingredient! 

One Year Ago...












Kung Pao Chicken


This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
Recipe Swap at Prairie Story
Tip Day at Around My Family Table
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
I'm Lovin It at Tidy Mom
Friday Potluck at EKat's Kitchen
What's Cookin' in the Kitchen at Katies Cucina
Fun With Food Friday at Paisley Passions
Fabulous Friday Finds at Frou Frou Decor
Friday Firsts at Dinner at Christinas
Recipe Swap at The Grocery Cart Challenge
Ultimate Recipe Swap: Pumpkin at Life as Mom




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Tuesday, January 18, 2011

BBQ Cola Meatballs in the Slow Cooker



I posted this on Our Krazy Kitchen a couple of months ago.  It is a great recipe for awesome meatballs!!

These were part of my freezer cooking day. The meatballs came together in a snap then off to the freezer until I was ready for them.  I thawed them, rolled, baked, then threw them into the crock pot. 




Then I made an incredibly easy tasty sauce to throw on them in the slow cooker.


Aren't they adorable!!  These cooked up nicely and were delicious! We ate every bit of that sauce.

Submit any yogurt recipe to Biz's BSI Blogger Secret Ingredient this week!  Anything with yogurt and she'll post a round up at the end of the week!  





Barbecue Cola Meatballs
Adapted from Between the Lines

Meatballs:
1 1/2 lbs. ground turkey
1 1/4 cups bread crumbs (I used panko)
1 egg
1/4 cup onion, finely chopped
1 (1 oz) package dry ranch style dressing mix

Sauce:
3/4 cup ketchup
1/4 barbecue sauce
2 tbsp. apple cider vinegar
3/4 cup cola
1/2 cup onion, chopped
1/2 cup green or red pepper, chopped
1 tsp. seasoning salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce

In a large bowl, mix together the meatball ingredients until well blended.  Shape into meatball and place on a baking sheet.  Bake for 30 minutes at 375 turning them over half way.

Mix up the sauce ingredients in crockpot.  Remove meatballs from baking sheet and place in sauce in crock pot.  Cover and cook on low for 3 hours, then remove lid and cook for an additional 15 minutes before serving. Mine made 40 meatballs.

Total calories = 1922 calories
40 meatballs = 48 calories per meatball with sauce


7 BBQ Cola Meatballs + Spaghetti Squash Mac and Cheese582 calorie dinner

One Year Ago...










Chipotle Bean Burritos

This is linked with:
No Whine Wednesday at Food on the Table
Works for me Wednesday at We are THAT Family
What's on your Plate? at Good Cheap Eats
Crock Pot Wednesday at Dining with Debbie
Whatcha Makin' at Scrap Addict 4 Sure
Sundays at One Food Club at Cocina Diary
Seasonal Sundays at Real Sustenance
Not Baaad Sundays at Lamb Around



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, January 17, 2011

Chicken Chickpea Soup




This soup was fantastic!  I just want to make another enormous pot and eat it for weeks.  Seriously, it was that good.


Excellent as it was the first night, it was enormously better the next day, as many soups tend to be.  The bacon flavor was much more pronounced after sitting in the frig. 


The other awesome thing was that it was super duper filling.  One cup of this and you're good to go. Seriously, make this soup, get your fuzzy slippers, sit by the fire and enjoy. 




Chickpea Chicken Soup Recipe
Adapted from How Sweet It Is

4 slices bacon, chopped
1 tbsp. bacon grease
1 large onion, chopped
1 red pepper, chopped
1 cup mushrooms, rough chopped (I didn't use these)
2 cups raw spinach
4 cloves garlic, minced
1 tsp. paprika
1/2 tsp. cumin
12 oz. chicken, cooked, shredded or chopped
1 tsp. seasoned salt
1 1/4 cup chopped carrots
3 celery stalks, chopped
2 cans of chickpeas, 15 oz. a piece
24 oz. chicken stock (I think I used less)

Cook chopped bacon and fry until brown and crispy.  Remove and drain on a paper towel.  Keeping only 1 tbsp. of bacon grease in the pan, add onions, peppers, carrot and celery and saute until soft, about 5 - 8 minutes.  Add garlic, spinach, paprika and cumin and stir for about 1 minute. Turn heat down and add chickpeas, seasoned salt and chicken.  Pour in chicken stock and simmer for about 30 minutes or more.  Right before serving, add bacon back into soup.  

230 calories per cup

I figured out how many cups were in this to figure out the calories and I wrote down that there were 230 calories per cup. However, I then forgot to write down how MANY cups were in it and now, a week later, totally forgot. I do know it has 230 per cup though.  :-)


One Year Ago...




This is my submission to Souper Sundays at Kahakai Kitchen 

This is linked with:
Menu Inspiration Monday at The Big Red Pot
$5 Dinner Challenge at $5 Dinners
Tuesdays at the Table at All the Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearty n Soul at Girlichef
Tasty Tuesday at 33 Shades of Green
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy at Blessed with Grace
Recipe Share at Home & Pantry
Real Food Wednesdays at Kelly the Kitchen Kop


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Sunday, January 16, 2011

Menu Plan Monday - January 17 - January 23, 2011



The turkey quinoa recipe got bumped again last week. I bought some last minute pork that made a great pulled pork sandwich with some new BBQ sauce that I got.  Hey, it happens. 

Monday: Mexican Ground Turkey Quinoa Skillet

Tuesday:  Homemade tortilla chips with black bean tomato dip


Wednesday: Southwestern Cream of Chicken Soup & cheese quesadillas

Thursday:  Broccoli wraps (I told you we ate these a lot!)

Friday: Chicken & White Bean Pita

Saturday:  Science Museum, probably out to eat

Sunday: Crockpot Breakfast for Dinner


This is linked with I'm an Organizing Junkie's Menu Plan Monday.


One Year Ago...










Lemon Quinoa with Broccoli

Saturday, January 15, 2011

Amish Lemon Coconut Bread




I think that lemon cake is my favorite.  I change my mind often but I really, really do like lemon cake.  Adding coconut just seemed to make it better!


My loaf sunk in the middle but it tasted great!!



Amish Lemon Coconut Bread Recipe

1 cup Amish starter
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
1/2 tsp. lemon extract
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 small boxes of lemon pudding
1 1/2 cup coconut + 1/2 cup for the top

Grease 2 - 8 x 8 in. pans or 2 loaf pans.  Mix ingredients all together and pour evenly into the 2 pans. Sprinkle with coconut.  Bake 1 hour at 325.

One Year Ago...










Carrot Cake Pancakes 

This is linked with:

Not Baaad Sundays at Lamb Around
Sundays at One Food Club at Cocina Diary

Thursday, January 13, 2011

Italian Style Green Bean Casserole



You know the classic green bean casserole that everyone feels the need to make on Thanksgiving and/or Christmas?  Really, the only thing awesome about that casserole is the french fried onions on the top.  I could just eat those out of the can.

Well, maybe it's time to start a new tradition and make THIS green bean casserole. 


You so don't have to wait until the holidays to make this. I'll be making it again no matter what the season.  These were amazingly delicious!  Creamy, cheesy and fresh! 

The only thing I would change is to cut the green beans in half.  I try to control portions and it was hard to cut a portion evenly with the large green beans. 



Italian style Green Bean Casserole
Adapted by Cinnamon Spice & Everything Nice

2 lbs. fresh green beans, ends trimmed
4 tbsp. butter, divided
1/2 cup onion, minced
1 red pepper, cut up finely
5 cloves garlic, minced
1/4 cup flour
2 cups milk
Salt and pepper
Pinch of nutmeg
8 oz. mozzarella cheese
25 Ritz crackers, crushed in baggie
1/4 cup parmesan, grated

Gently steam the green beans until tender but still firm.  Place in 9 x 13 pan that has been sprayed with cooking spray. 

Melt 2 tbsp. of the butter in a pan, add the onions and red pepper and saute for about 5 - 6 minutes.  Add garlic and saute for another couple of minutes. Whisk in the flour and cook for 2 - 3 minutes. Whisk in milk, bring to a simmer but not boil.  Stir in cheese and turn off heat and stir until cheese is melted.  Season with salt and pepper to taste.  Add just a bit of nutmeg and stir.

Pour the sauce over the top of the green beans.  Melt the remaining 2 tbsp. of butter and combine with the crackers and parmesan cheese.  Sprinkle over casserole.  Bake for 25 minutes at 400 until bubbly and golden on top. 

Total calories = 2565 calories
8 servings = 321 calories per serving

Steak & onions + Green Bean Casserole = 571 calorie dinner

One Year Ago...








Slow Cooker Cheesy Garlic Chicken

This is my submission to Ingredient Spotlight: Green Beans at Eat at Home

This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
Recipe Swap at Prairie Story
Tip Day Thursday at Around My Family Table
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
What's Cookin' in the Kitchen at Katies Cucina
Friday Potluck at EKat's Kitchen
Fabulous Friday Finds at Frou Frou Decor
Fun With Food Friday at Paisley Passions
My Meatless Mondays at My Sweet and Savory
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Midnight Maniac Meatless Monday at Midnight Maniac



Calories calculated from calorieking.com. Some numbers are approximate and rounded.