Red Chili Tofu and Quinoa

Super quick and spicy!

I needed to make something quick last night and couldn’t face another bowl of pasta, so I took a look in the cupboard and the fridge and came up with a red chili tofu bowl on a bed of quinoa.

This is very loosey goosey in the measurements and are open to any interpretation you wish.  If you like more spice…pile on the red chili paste or even throw some cayenne in there.  I added some maple syrup to mine because…well…it’s maple syrup and it should be added to as many recipes as humanly possible.

**I also made this with half a block of firm tofu.  If you need to cook for more people, just adjust the recipe accordingly. ***


  • 1/2 block firm tofu
  • 2 Tbsp  olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp Red Chili paste
  • 1 Tbsp Maple syrup
  • 1 tsp ground ginger (I used the fresh ground in the jar but I think dried would work as well)
  • 1 cup quinoa
  • 1 1/4 cup water
  • 1 cup rinsed, chopped fresh spinach (although kale would definitely work too)
  • 1 cup rinsed, chopped cucumber



  1. So today I tried a new, locally (Ontario) grown quinoa.  It is made by Quinta Quinoa and I found it to be very flavourful and delicious.  I used their directions for the cooking of the quinoa in case it varied from others I have used.  They recommend that you rinse the quinoa in cold water first thoroughly.  Then in a pot, add 1 cup quinoa and 1 1/4 cup of water.  Bring to boil and then cover, lower setting to low/medium and cook for 14 minutes.  I found it took a little longer but that could be my pot.  Set aside the quinoa when cooked.
  2. In a skillet, add the olive oil, and the seasonings (red chili paste, ginger, lemon juice, and maple syrup.  Heat on medium.
  3. Mix them all thoroughly and then add the tofu that you have sliced into 1cm x 5cm x 1cm strips.  Obviously, don’t get the ruler out for this.  If you like cubed, then cube them.  Get creative with this!
  4. Add the tofu into the skillet and coat with the heated spicy mixture.  Cook for 5-8 minutes to brown the tofu on all sides, so you’ll have to flip them a bit.  The main thing is to get them all coated in the spicy goodness.
  5. Place a helping of quinoa in a bowl. Add some tofu and the greens and cucumber.  If you need a little more zap, add some sriracha.

We always like to hear if you have put your own spin on our recipes, so let us know how you have made this one!



Curried Roasted Chickpeas

Soooo…when you don’t wear your glasses when you are cooking and you pick up the wrong can out of the cupboard, open it, what do you do?

While making some chili the other day, I wanted to add in some lentils and quickly grabbed a can that I assumed was lentils and once opened, found them to be more chickpeas.  Since I had already put them into my chili, I was just going to put them into a plastic container and put them into the fridge, but then I thought…hey…why not just roast ’em!

Super easy recipe and a nice addition to the chili or just as a snack on their own.


  • 1 can of chickpeas, rinsed and drained
  • 1 tbsp of olive oil (enough to coat the chickpeas)
  • 1 tbsp of curry powder
  • 1 tsp of cumin
  • 1 or 2 shakes of salt


  1. Preheat oven to 375F
  2. Line your baking pan with parchment
  3. Rinse and drain the chickpeas
  4. Put them into a large bowl and add the oil.  Shake to coat the chickpeas.
  5. Put in the curry powder and cumin and salt, shake again to coat.
  6. Put the chickpeas on the pan with the parchment and spread them out.
  7. Bake for a total of 40-50 minutes but I made sure to stir them every 10 minutes.  Bake until crunchy.  If they aren’t baked enough they will be mushy so don’t be afraid that they are in a while.
  8. Store in an air tight container and use on their own or as a garnish.

IMG_2818roasted chickpeas

Quinoa Stuffed Portabella Mushroom

Snack Attack!

So…I made a salad one day and then the next day thought…”I bet this would be awesome stuffed into some portabella mushrooms!”



This is the salad I started with….


  • 1/2 cup brown quinoa
  • 1/2 cup black quinoa
  • 1/2 yellow pepper cut into small pieces
  • 1 heirloom carrot, sliced
  • 2 cups of water
  • 1 sweet potato, roasted (see the method below)
  • 1/4 pomegranate seeds
  • 2 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp honey or maple syrup
  • 2 tbsp olive oil
  • 1 tsp curry powder
  • shake of salt


  1. Peel and cube the sweet potato and put into large bowl.  Dash with olive oil, curry powder and salt and mix well.  Put onto baking sheet and bake for 20-30 minutes on 375F.  Mix half way through to make sure they cook evenly.  Take out when done and let cool.
  2. In the mean time….put the 2 cups of water in a pot and get it boiling.  Once boiling, pour in the quinoa and stir.  Cover and turn down to low and cook for about 13 minutes.  For some reason the 13 minute mark is usually best.
  3. Chop up your pepper and carrots and get your pomegranate seeds ready.
  4. Let the quinoa cool as well before putting into a large bowl and mixing in your roasted sweet potato and other veggies and pomegranate seeds.
  5. In a small jar or bowl, mix the 2 tbsp olive oil, lemon juice, apple cider vinegar, and honey or maple syrup.
  6. Pour over the mixture and let sit….or eat as is for a salad!


I had a bunch of the salad left and decided it would be awesome to stuff some big old Portabella mushrooms with it for a delicious snack or lunch.



  • 4 big old Portabella mushrooms, stems removed
  • the salad from above…lol
  • 2 tbsp hemp hearts
  • 2 tbsp ground almonds
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil


  1. Preheat oven to 375F.  Line a baking sheet with parchment.
  2. Wash and de-stem the mushrooms
  3. Mix the olive oil and balsamic together and thoroughly brush the mushrooms back and front with the mixture.
  4. Take your salad and completely cover the upside down mushroom once you have put them on the baking sheet.
  5. Evenly distribute the hemp hearts and ground almonds on top to make a little crunchy coating.
  6. Bake for 30 minutes and take out and enjoy!

The lesson learned here is that sometimes one dish you make could morph into something else the next day!  Just because we had one thing in mind, doesn’t mean it can’t develop into something else later.  Be flexible and welcome the new developments!


Thai Coconut Curry Stew


Val and I were in stew mode and she came up with a yummy Thai Coconut Curry Stew.  Full of Veggies and Tempeh.

If you’re on the road to eating vegetarian/vegan, give Tempeh a try for your protein source.  It can be used in so many different ways and it is gluten free as well.


Marinade for Tempeh

  • 220 g Tempeh
  • 2 tbsp lime juice & 2 tbsp water
  • 1 tbsp almond butter
  • 2 tbsp tamari
  • 1 tsp sesame oil
  • 2 tsp shredded ginger
  • 1 clove garlic, minced
  • 1/4 tsp crushed red chilis
  • 1/2 tsp ground cumin
  • pinch of cinnamon
  • *Use 2 tbsp coconut oil for cooking tempeh

Ingredients for Stew

  • 1 tbsp coconut oil
  • 2 shallots, minced
  • 1 inch piece of fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 tbsp Tamari sauce
  • juice of 1 fresh lime
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 2 tbsp maple syrup
  • 1/2 tsp turmeric
  • 1 cup shiitake mushrooms, stems removed and caps sliced
  • 2 medium carrots, sliced
  • 3 cups baby bok choy
  • *Garnishes: thinly sliced red onion, unsalted peanuts and lime wedges


1. In a medium glass mixing bowl whisk all the ingredients for the marinade together. Cube the tempeh into bite sized pieces and add to bowl and mix until evenly coated. Marinade for at least 30 minutes.

2. Heat a cast iron pan on medium high heat and add 2 tbsp coconut oil. Add the marinaded tempeh to the hot pan and cook until tempeh is golden in colour. Keep an eye on the pan, to ensure the tempeh doesn’t burn. Set tempeh aside.

3. Meanwhile, heat another pan on medium heat and add coconut oil, shallot, garlic, ginger and cook until shallot is tender @ 5 minutes. Stir in red curry paste and cook an additional 2 minutes, stir to prevent burning.

4. Add coconut milk, broth, tamari, maple syrup, turmeric, carrots and mushrooms. Bring to a boil then reduce heat and simmer for 12 minutes. Add bok choy, lime juice and tempeh, cook another 5 minutes.

Serve in medium sized soup bowls with a lime wedge, chopped peanuts and thinly sliced red onions to garnish.


Sriracha & Lime Cauliflower Wings!

Vegan & Gluten Free!!!

oh and they are


When you want a wings and beer night but you’re a vegetarian/vegan and you have to make gluten free too?!  So here is a healthier version of the traditional wings.  We baked, well double baked, these babies and they come out soooooo yummy!

We tried a really amazing sauce on them made with Sriracha aka the new Ketchup, and lime.  This recipe would be easy enough to change up your spices.  I think the next time we should try a honey garlic glazed for those who may find these a little spicy!


  • 3/4 cup brown rice flour
  • 1/2 tsp curry powder
  • 2 tsp garam masala
  • 1/2 cup unsweetened almond milk or plain soy milk
  • 6-8 Tbsp
  • 1 head of cauliflower but into ‘wing’ size pieces. This is really up to you how big you like them.
  • 1/4 cup Sriracha sauce
  • 2 tsp melted coconut oil
  • 2 tablespoon agave (or honey if not vegan)
  • juice of half a lime…also add more for your own taste
  • 2 tablespoon water if needed to thin out sauce


  1. Heat the oven to 450F and line baking sheets with parchment paper.
  2. Wash and cut cauliflower into bite size wing pieces.
  3. In a large mixing bowl, add the flour, spices, almond milk and water.  Whisk it up to mix well.  The batter should be like a pancake type batter.  Not chunky but not too runny that it won’t stick.
  4. One by one, immerse the wings into the batter and cover completely.  Do a little shake…and shake the cauliflower wing to remove excess.  Put onto the parchment lined baking sheet.  Spread them out so they won’t run together.
  5. Once you have dipped all the wings, place into oven for 20-25 minutes.
  6. While the wings are baking for the first go around, get the sauce ready.
  7. In another bowl, mix in Sriracha, lime juice, agave or honey and melted coconut oil.  Mix up and if too thick, use some water to thin it out.
  8. Once the wings are baked, take them out and one by one dip them into the sauce.  You can use a basting brush too but I think they get coated a little better when you dip.
  9. Back to the oven they go!  Put the wings back in once the sauce is covered them and bake for another 20 minutes.
  10. While they are baking, we mixed up some dipping sauce. Here is the recipe for that!
  • One bunch of cilantro
  • juice of one lime
  • 2 tsp of agave (or honey)
  • 1 avocado
  • 3 garlic cloves

We put all these ingredients into a food processor and blended until smooth.  You may need a little water if not getting smooth enough.


The wings are best right out of the oven.  If you have left overs though, heat them up on a pan in the oven at 350F for 10-15 minutes.  They will satisfy anyone’s cravings for wings!

And the green dipping sauce is deeeeelish.



Coconut Onion Rings – Veganized

Well I promised you would see the result of my attempt to veganize The Hungry Elephant‘s Coconut Onion Ring recipe.

They turned out pretty darn good!

Now, I wil probably guess they weren’t as crispy as hers.  I got the coating to be crispy but the overall ring was a little wiggly.

Here’s how we did it if you want to give it a go!


  • A large spanish onion – cut into rings
  • 1 cup of unsweetened, plain Almond Milk
  • 1 cup of unsweetened shredded coconut
  • 1/2 cup of brown rice flour
  • 2 tbsp of olive oil


  1. Cut your onion into rings and separate.
  2. Mix your almond milk and olive oil and whisk to combine.
  3. Mix your coconut and rice flour and whisk together.
  4. Take the rings, one at a time and submerge into the almond milk mixture, then into the coconut mixture.  Now, I did a few just one pass through this sequence, but I found the ones that turned out the best had another go around, so do this twice and I think you’ll find they coat a little better.
  5. Heat up some oil in a fry pan.
  6. Once you have coated a few, and the oil is hot, put the rings in single layer in your pan just long enough to brown a bit on each side.
  7. Then put them onto a cookie sheet where you slide them into the oven on Broil.
  8. I broiled them and they really browned up nicely with a crispy coating on them.

We had fun eating them too!

Thanks again to The Hungry Elephant for the inspiration!

Fast and Easy Quinoa Salad

Now for something Fast & Easy!


Salad people.  I’m about Salad!

We are always looking for something fast for dinner through the week.  You get home from work and have somewhere to be in an hour…what do you make?  Also, what can you make that you can take for lunch tomorrow too?

Quinoa-Black Bean-Mango Salad


  • 1 cup quinoa
  • 1 mango
  • 1 can black beans
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • salt to taste
  • 1 cup chopped greens of your choice (today I used Arugula)
  • 1/2 English cucumber


  1. Cook the quinoa as usual.  I put 2 cups of water on to boil. Then put in 1 cup of quinoa and turn down the heat to low and cover.  Cook for about 13-15 minutes. Take off the heat and fluff up with a fork.
  2. Chop up the mango in small pieces and the cucumber and the greens
  3. Drain and rinse well your black beans
  4. Mix it ALLLL UP!
  5. Then I put in the lime juice and oil and salt to taste.

Now you can eat it all right away but I kind of like it better cold so it is the perfect lunch for tomorrow as well!!



Vegan Cinnamon Buns – YouTube Thursday!

You Tube Thursday!!!

We wanted to share a video today from one of our fave blogs, The Minimalist Baker.  We have shared a few recipes over the last year with you guys and can’t say enough good things about this blog.


Ya…I know…What’s not to love.  I will attempt this recipe using gluten free flour perhaps on the weekend.  The whole yeast/gluten free combo actually frightens me!  Believe me, if you have tried as many gluten free baking recipes as I have, and believe me, the majority of them don’t make it to the public, you’ll know what I mean.  But…they say to do one thing each day that scares you…so does this count?  😉

This weekend is shaping up to be still a little on the cold side here, so I think it may be a good time to do some baking of the buns.  Definitely going to give this recipe from The Minimalist Baker a try!

Check out her blog for great recipes and blogging info too!

Baby it’s Chilli Outside!

Heading into the middle of March and we are freezing our buns off here!

March gives us almost every season in one month!  This March is no different.  We’ve had beautiful warm weather, thunder storms, snow, and now the temperatures have taken a plunge and we are back to bundling up!

Warm up with some Chilli!  Val’s Veggie Chilli


  • 1 tbsp cumin seeds
  • 2 tbsp olive oil
  • 1 medium yellow onion, peeled & chopped
  • 1 large red bell pepper, chopped
  • 1 large carrot, diced
  • 1 cup cremini mushrooms, quartered
  • 1 medium zucchini, diced
  • 4 cloves garlic, minced
  • ¼ cup chili powder
  • ¼ tsp cayenne pepper
  • fresh ground black pepper, to taste
  • 1 small can chick peas, rinsed and drained
  • 1 small can great northern beans, rinsed and drained “
  • 1 small can red kidney beans, rinsed and drained
  • 1 small can black beans, rinsed and drained
  • 2 ½ cups water
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tbsp dark cocoa powder-try ‘Camino’ brand in health food section for high quality cacao
  • large can of diced tomatoes
  • juice of one fresh lime
  • Avocado for garnish



  1. In a large pot, warm olive oil over medium heat.
  2. Add onion, red pepper, grated carrot and saute until onion becomes translucent.
  3. Stir in garlic, chili powder, cumin seeds, cayenne and pepper.
  4. Cover and cook over low heat for 5 minutes, stirring occasionally. Remove the lid and add mushrooms & zucchini; simmer for another 5 minutes.
  5. Add remaining ingredients and blend well. Simmer for 40 minutes
  6. Remove from heat and serve immediately.
  7. Serve over brown rice and top with diced avocado.


Val’s Veggie Chilli will warm you up on these last cold days of the winter and stick with you, giving you some super energizing goodness!


Vegan Soft Pretzels

You heard me…yeh…soft pretzels and they are vegan.

Scrolling through my wonderful collection of blogs we follow here at Crave Life, a simple and amazing recipe for the ever loved soft pretzel was posted by The Nostalgia Diaries.

Now, we have the challenge of making these vegan because we have a number of family members that are vegan…we also have gluten free characters too but we will go there another day with this recipe.  Gluten free baking, like cookies or muffins, even pies, I don’t mind tackling but the bread has eluded me.  One day…I will muster the courage to give this recipe a try and make it gluten free too.


BUT FOR NOW….we’ll just stick to the vegan part…

2 1/4 teaspoon active dry yeast- which is one individual packet
1 tablespoon sugar
1 cup warm water
1 tablespoon Earth Balance Vegan spread.  I find this works better for cooking than Vegan Becel
21/2 cups flour
1 teaspoon kosher salt

Other Ingredients:

7 cups water
1/3 cup baking soda
2 tablespoons of olive oil
1 teaspoon water
Sea salt, for sprinkling


1. Place yeast and sugar in a mixing bowl, and pour warm water over the mixture. Leave for about 5 minutes.  You should see it getting a foamy on top.

2. Mix in the melted Earth Balance and the flour.  I placed my dough in the stand mixer and used the bread hook to mix it up.  Then form the dough into a ball and put it into a lightly greased bowl, cover with damp cloth and put the dough baby some place warm.  Leave it!  Don’t even look at it!  lol  Let the dough rise for about an hour and get it to double its orignal size.

3. Bring 7 cups water and 1/3 cup baking soda to a slight boil in a large pot, and then heat to medium low.

4. Preheat oven to 425°F. Cover one baking sheet with parchment paper and place a wire rack over another baking sheet.

5. Once dough has doubled in size, since I wanted HUUUGE pretzels, I divided the dough into 6 pieces.  Take one portion out and put the others back into the bowl while you stretch and roll them one at a time.

6. Roll and stretch a portion of dough into a long rope with your hands (about 18 inches), working from the center to the ends. Twist the rope into a pretzel shape.

7. Dip the pretzel into baking soda solution for about 30 seconds, and then transfer to wire rack.

8. Transfer pretzels to the parchment-lined baking sheet. Brush with olive oil and make sure you cover the entire pretzel. Immediately sprinkle generously with coarse salt.

9. Place baking sheet on the top rack of the oven. Bake pretzels until golden, about 12-14 minutes, rotating baking sheet halfway through baking time.  I found that this was really important…to rotate the sheet. This step made for even baking.

I’m not going to lie…these were amazing.  We have some hard core bread lovers in the house and they loved them!

Definitely going to make these again…and I will try the gluten free version just to see if they work too.


This recipe was originally posted on The Nostalgia Diaries and we just put our spin on it.  If you haven’t visited this blog before, click that link and check it out!  Lots to read and great content to share!

Maple, Apple & Cinnamon Baked Oatmeal

Maple, Apple & Cinnamon Baked Oatmeal!

Ok..what the heck is going on with the weather?  One day it is nice, almost spring like and the next the temperatures drop 20 degrees and we’re freezing our buns off again!

The chilly weather is when we need to have something warm and lovely for breakfast. What could be more warm and lovely than Maple, Apple & Cinnamon Baked Oatmeal?

The great thing about baked oatmeal, unlike making it by the bowl, is that you can make a big batch and store it, warm it and have some more for dessert!


  • 2 1/2 cups large flake oats
  • 2 1/2 cups plain Almond Milk
  • 2 apples, peeled and shredded using the large side of a box shredder
  • 1/2 cup dates, pitted and chopped
  • 1/3 cup raisins or currants
  • 1/4 cup slivered almonds
  • 2 tbsp maple syrup
  • 2 tbsp Almond butter
  • 1 tsp cinnamon
  • 2 tsp pure vanilla essence
  • pinch pink sea salt
  • coconut oil for greasing baking dish

Preheated 350 F oven


  1. In a medium sized mixing bowl soak the oats in the Almond Milk for 10-15 minutes.
  1. Add all of the remaining ingredients, and mix until thoroughly blended.
  1. Lightly coat a large baking dish with coconut oil and scoop the oatmeal mixture into the baking dish.
  1. Bake on the middle rack of the oven for 40-45 minutes or until golden brown.
  1. Serve warm with extra Almond milk, coconut milk, cashew cream & a drizzle of maple syrup if you need more sweetness.
  1. Leftovers can be stored in a sealed container in the fridge for 5 days or frozen in individual serving dishes.






Apple, Banana & Cinnamon Power Smoothie

Happy Monday!!!

We all need a little extra boost on a Monday!  This smoothie will give you the nutrients, energy and protein you’re body will be sooo thankful to have.

This is quick and easy and super yummy way to get that boost you’re looking for…easy as A, B, C!

Apple, Banana & Cinnamon!!

See what we did there…:)


  • 1 cup Almond Milk, or Soy Milk
  • 1 tbsp cinnamon
  • 2 tsp pure vanilla essence
  • 1/4 tsp ground nutmeg
  • 2 tbsp cashews
  • 1 frozen banana, chopped
  • 1 apple, peeled & diced
  • 1 tbsp maple syrup
  • 1 scoop plain or vanilla protein powder
  • 1/2 cup ice


  1. Place Almond milk in a high speed blender, then add the banana, apple, cashews, maple syrup and spices. Blitz a few times, before adding ice then puree on high until smooth.


Cacao Banana Almond Ice Cream

Cacao Banana Almond Ice Cream!  It’s vegan and raw! 

Oh…and Delicious! 

Val is in love with her new blender, and I don’t blame her…total blender envy going on here. 🙂  But now she comes up with these crazy recipes using her beloved blender that are awesome for us to share here!

In the mood for something sweet, creamy, chocolatey but you still want to stay on the path of healthy food?  Maybe you don’t but even if you don’t…this recipe will not disappoint even the sweetest of sweet tooth.


  • 4 medium frozen bananas, cut into bite size pieces
  • 1/2 cup unsweetened Almond milk
  • 1 tbsp natural almond butter
  • 2 tbsp cacao powder
  • 2 tbsp pure maple syrup
  • 1/2 tsp pure vanilla



  • 2 tbsp cacao nibs
  • 1/4 cup fresh berries
  • 1 tbsp chopped almonds



  1. Place frozen banana pieces, almond milk, almond butter, cacao powder, maple syrup and vanilla in a high speed blender and pulse for 2 minutes, scraping down the sides as you go. Blend until smooth and creamy.
  1. You may serve right away or freeze for a few hours. Using an ice cream scoop, place ice cream in a small dessert dish or bowl and top with berries, cacao nibs and almonds.


Variations: This is also delicious made with coconut milk and served with coconut shavings.

I know it is cold outside…again… but ice cream taste good no matter when you have it!


You Tube Thursday!

So…we recently upgraded this blog to be able post VIDEO!!!  

So excited.  There have been so many videos we have wanted to share but up until now all we could do is share a  link.


I wanted our friend (ok, she’s my uber talented neice) Kalie at The Hungry Elephant

to be the first video we share for what I hope will be a weekly feature…..

You Tube Thursday….dah…dah…dah…!!!

This recipe from The Hungry Elephant is sweet treat but a healthy snack all at the same time!  One of my all time faves…baked apples.

Check it out..and check out The Hungry Elephant...


Peanut Butter-Oatmeal-Chocolate Chip Cookies

What’s not to love about Peanut Butter, Oatmeal and Chocolate Chips all together?

How about the fact that they are vegan and gluten free?  OH and super easy to make!

Don’t be afraid!  They really are easy!

and I have to say….



  • ¾ cup  peanut butter – we like to use the au naturale stuff.
  • ½ cup maple syrup
  • 1 Flax egg or other egg substitute.
  • ¾ cup brown rice flour – other gf flours should do the trick as well, but maybe not white rice as the cookies may break apart too easily.
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • ½ cup dark chocolate chips- if you want to make sure they stay vegan, use Enjoy Life or Cococomino.
  • 1/3 cup gluten-free oats
  • 2 tbsp coconut oil, melted


  1. Heat the over to 350 F and parchment the cookie sheets.
  2. In a big bowl, whisk or use your stand mixer to whisk the peanut butter, maple syrup, coconut oil, flax egg all together.
  3. In another bowl, mix together the flour, baking soda, baking powder and salt.
  4. Change your mixer to a paddle, or use a large spoon to mix the flour mixture into the peanut butter mixture.
  5. Add in the vanilla, the oats and finally the chocolate chips.
  6. Form balls with the cookie dough and bake for 10-13 minutes on 350F

Once they have cooled, grab a stack and enjoy!  They would even make a great little energy pick up before a work out or in the middle of the day when your head wants to hit the desk.  Oh…is that just me?  😉