I think I’m pretty much recovered from the holidays (and my birthday). 2011 is well on its way, and I’m finding my groove. I’m also finding myself making some compromises. “Maybe it’s OK to eat Orowheat buns. They’re HFCS-free, high fiber, and low calorie. And darn if they aren’t the right shape for burgers.” “Come to think of it, salmon burgers from CostCo are pretty healthy, on the whole.” “That recipe looks like it would hit the spot, even if it does call for a roll of croissants.” And so on. Still going whole-grain where I can, still going for unprocessed, homemade, and organic foods where it makes sense. Still going CAFO-free on meat, organic on milk, and cage-free+organic on eggs. But I’m approaching it all with a little bit more of a sense of balance.

And you know what? I’m happier.

So may it go with the “no sugar until the end of February” thing, too. I’ve had ketchup in restaurants (regular Heinz has HFCS), and I even had a hot buttered rum with a little bit of whipped cream, on Saturday. (The scandal!) I can’t make myself feel too guilty for that. I think “I’ll mostly avoid processed sugar” would have been a better rule. In fact, I hadn’t really thought about it until now, but the fruit salad I’m eating (with plain Greek yogurt! yum!) has a few canned fruits “in light syrup” in it, so it’s totally not allowed. But it’s fruit–at least, mostly fruit. I drained off the syrup and put in as many “canned in juice,” “canned in water” (bleh!), and frozen fruits as I could. If I were to follow the rule to the letter, I would not be eating fruit and yogurt right now. And what could I possibly be eating, instead, that would be healthier?

Anyway, as far as the Challenge goes, I find that if I don’t have some easy things around, I fail. I am trying to eat homemade every day, not spend every day cooking. So I spent Sunday cooking up a storm. I now have a bunch of black bean burgers (do follow the commenters’ suggestions about draining everything REALLY WELL; also, I use oats instead of bread crumbs, to good effect) joining those salmon burgers in the freezer, plus those sandwich buns on hand to eat them with. There’s also a batch of pineapple carrot muffins (I can post the recipe if anyone wants it—they’re super easy!) in the freezer for quick breakfasts/snacks. I cooked up a package of chicken for some chicken tetrazzini (I used whole wheat spaghetti, regular parmesan, nonfat evaporated milk, fewer mushrooms, and some peas, but otherwise followed the recipe as is–it’s quite good) and put the extra in the freezer, to grab and throw into sesame noodles (add a couple of handfuls of chicken and broccoli, and split that recipe in half for a tasty one-pot entree for two) or maybe chicken noodle soup, in the future.

I also made the brunch bake I linked to in the first paragraph, roll of low-fat croissants and all–I used 5 largish strips of bacon, instead of the sausage, and I think I need to add an egg or two to make up for the smaller mass of meat-product; as it was, the crust made up about half of the bulk. But it was good! We enjoyed it on Sunday, and I’ll eat the remaining four servings over the next few days, for breakfasts. It can’t be an every week thing, but it is definitely going in the rotation!

You’d be amazed at how much calmer I feel with all of this stuff in my freezer, to be pulled out and warmed up with minimal difficulty (or waiting!) on low-energy evenings. I have more than a week’s worth of meals planned and ready, and that feels good. I mean, yes, it’s fine and healthy to do this Challenge, for its own sake. But I’m glad to be gaining some strategies and figuring out what compromises I need to make with myself so I can continue these good habits past October, too.


This was Dale’s and my first Thanksgiving together in Alaska—so, too far away to visit family. We were going to do our own thing, at home, but kind of at the last minute we decided to go to a potluck at “our” church (we haven’t gone a lot, admittedly, but if any church in town is ours, it’s this one). I still had the ingredients for a few things we like and a thing or two I wanted to try, so after the late lunch at the church, we came home, hung out for a while, and I started cooking again when we were no longer quite so full. It worked out well—by the time I was done, we were hungry. ๐Ÿ™‚

We had turkey kielbasa—which didn’t technically fit my purchasing rules, but kielbasa is something Dale’s aunt always makes at holidays, and I think that’s a cool tradition—fruit salad (our contribution to the potluck, actually); broccoli cheddar rice casserole; cranberry-orange cornbread; and pumpkin pie.

The cornbread came from Artisan Bread in Five Minutes a Day—and looked like kind of a disaster on the baking stone, as some of the hot sugar escaped. You’re really supposed to make it in a cast iron skillet, so I froze the second half of the dough until I have one. It was still tasty, though, and the sugar scraped/washed off the stone more easily than I expected—there’s still a bit of a stain, but that’s not surprising. People seemed to enjoy it on Friday. (I’m not planning to write about it at length, but pizzas-at-home were a success! The one batch of dough was too wet, but we got through it.)

My family usually does macaroni & cheese for holidays, but Dale and I had had that double batch on our hands not quite a month ago, so I branched out into vegetable-starch-cheese-soup-casserole territory, making this broccoli, rice, and cheese casserole with this “cream of soup” recipe (which is linked from the casserole recipe, conveniently enough). I made cream of celery and used Summit Spice & Tea’s “chicken broth” powder, which is made up of soy lecithin (it can be extracted mechanically, so I think it fits by my rules) and a number of spices—no actual chicken in it. It’s really convenient not to have to use chicken broth by the box, by the can, or by the chicken. I also used brown rice instead of white and halved the casserole recipe, in part because there are just two of us and in part because I don’t own a big enough casserole dish. Except for needing more salt, it came out great. I’d consider throwing chicken or maybe tuna in and making it a one-dish meal. (I didn’t calculate the nutrition information on this one; I’ll have to before I decide whether it’s going into the standard meal rotation or not.) I thought the brown rice might make it “weird,” but it was actually a little hard to tell I hadn’t used white.

I also made Artisan Bread‘s pumpkin oat bread, which was excellent, though I got tired of telling people it didn’t have pumpkin pie spice in it—it was just bread that happened to contain pumpkin. Anyway, I’m probably going to take some of that to the potluck at work this Friday.

So, it was a good Thanksgiving. The only recipe that’s truly my own is the fruit salad. Most people can probably throw fruit together and make something tasty, but, just in case, here’s my take on it…

Fruit Salad:

This recipe is modified from my grandfather’s. He used to always make a huge container of fruit salad for holidays. He hasn’t made it for a couple of years—maybe nobody’s asked him to? Anyway, his always started with fruit cocktail; mine has a lot less canned stuff in it but is generally the same basic composition. He also added marshmallows and shredded coconut, but I left out the former in the interest of sharing with vegetarians and the latter because apparently(?) there are people who don’t like coconut? I don’t know. I’ve heard rumors.

  • a can of pears in light syrup (I don’t think pears are often canned in juice alone, sadly), drained and then diced into the bowl (I actually always use canned pears, for some reason, even when fresh ones are available; it might just be that I still have a bunch of cans in my CostCo flat. ๐Ÿ™‚ Or maybe I’m afraid of there being too many “crunchy” fruits and throwing off the balance.)
  • a can of peaches, drained and then diced into the bowl (I prefer to use a couple of fresh peaches or nectarines, but there aren’t any in Alaska right now)
  • 7ish(?) strawberries (I had frozen ones—if you go that route, they cut and store more nicely if you don’t thaw them first, but man are they cold), diced and put in the bowl
  • 6-8 ounces (I only know a measurement because I put them in a mug :)) of blueberries (I used frozen, but thawed and drained them first; if you don’t mind the salad turning a little purple, you can just throw them in frozen), dumped in the bowl—this is inconsistent with my grandfather’s fruit salad recipe but works nicely
  • a bunch of grapes, washed—if you have the patience, the flavors mix better if you’ve cut the grapes in half before putting them in
  • you’ll want to pour some lemon juice into a bowl or one of your empty cans—NOT in the fruit salad itself
  • peel and dice an apple into that can or bowl, and make sure the pieces are all coated in lemon juice; then strain them (keep the lemon juice in that bowl or can; it never goes in the salad directly) and put them into the fruit salad—this keeps the apple nicer
  • peel and dice a banana into the lemon juice—and give it plenty of time to soak it up, trust me
  • peel a mandarin orange/clementine/tangerine or two, clean the bitter part off the sections, and cut each section in half before you throw it into the bowl
  • maraschino cherries—look, it would be healthier to use real cherries, but the maraschino ones are sweet and make kids happy—drained, cut in half, and put into the fruit salad (fruit cocktail has maraschino-like cherries, but my granddad knows I like them, so he adds extra :)); I think these might help offset the sour traces of lemon juice, too
  • Extemporize! You can add some other kinds of berries, more of some fruit you like, less of some fruit you don’t like (I wouldn’t leave out the pears or peaches, though); big-flaked coconut is good; celery might be tolerable; pineapple is good (and only got left out because I forgot it).

And give it at least a few hours for the flavors to mix, before you eat it. Overnight is better (though you may want to hold off throwing in the bananas until the day of).

Maybe the nicest thing about winter is that soup starts tasting awesome. I don’t usually think of myself as much of a soup person, but I’ve been enjoying it, this year. This weekend I made a very big batch of potato soup—splitting it out into individual containers, it turns out it’ll feed us both for a total of 5 nights (or lunches).

I based my “recipe” kind of loosely off of one in this book. I forgot to look in my Mennonite cookbook, which I think probably had the actual recipe I was looking for. Anyway, it came out fine. I’ll make my potato soup this way from now on. I’ll probably add carrots next time—I didn’t want to, because I was thinking this might be a soup the color of clam chowder, when in fact it’s a much earthier-looking (and tasting) soup, due to the broth. Some carrots, some parsnips, possibly even (gasp!) a turnip would go nicely in this soup. Also, of course, you could use vegetable broth instead of chicken, to make it ovo-lacto vegetarian friendly.

* 3 Tbsp oil (I used grapeseed oil; butter might give you a really nice flavor, though)
* 1 smallish onion, chopped
* 2ish cloves of garlic, more if you really like it, chopped
* 4-4.5 pounds of raw potatoes, washed and cubed (peeled if you want), 4-4.5 pounds
* 4 cups of chicken broth (I used Pacific Natural Foods Natural Free Range Chicken Broth)
* 4-5 stalks of celery, more if you really like it
* 4 cups milk (I used skim)
* 3 Tbsp flour
* nutmeg and cayenne – a dash of each
* parsley, rosemary, basil (but I love basil), white (or black) pepper, paprika, and salt – to taste

Chop your potatoes into a large pot, and pour the broth over them. If you need to add water to cover the potatoes, go for it. Start cooking them on low.

Throw 2 (not 3) Tbsp of oil into a medium saucepan, heat, and throw in the onions. Saute until the onions start to get soft, throw in the garlic, cook a little longer. You want nice, soft onions and garlic, but you don’t want them browned.

You might disagree with this step, but it helps give the soup a really nice consistency, so I recommend it: run the onions & garlic through a blender or food processor to liquefy. Pour them into the pot with the potatoes, and turn up the heat to medium-low. Throw in the leafy herbs, crushed up small, at this point, too. If you’re too gentle at this step, you can add more herbs or spices later—I did, and it was fine. Also, throw in your celery, chopped up small—if you don’t want it to get too soft, you can hold off and throw it in closer to the end.

You’ll have probably half an hour, at this point (I didn’t time it as closely as I could have), to do other stuff. You want your potatoes to get pretty close to entirely cooked. Stir from time to time.

When the potatoes seem mostly cooked, put your water, flour, 1Tbsp of oil, and a dash each of nutmeg and cayenne into the saucepan you used before. Whisk them together over medium heat; with luck, the mixture will thicken nicely and become a nice white sauce. Even if it doesn’t thicken, it’ll taste fine. Pour it into the potato pot when it’s nice and heated through.

It really only needs a couple of minutes for the flavors to blend, at this point. Add anything you think the soup is missing, and serve.

I split this soup into 10 servings, each with 267 calories, 4.3g fat, 39.6g carbohydrate (3.9g fiber, since I left in the peels), and 8g protein. I serve it with Artisan Bread…‘s light wheat bread. The meal could stand a bit more protein, but short of turning this into a seafood soup or throwing in beans (which I don’t think would be very good, for this particular recipe), I have no ideas. I’m having a bean burger for lunch, plus probably a snack of some kind of nut, so I will make it balance OK.

I got a lot of cooking done this weekend, which is good, given my plans to get back on track this week. What did I make?

  1. Macaroni & cheese for a birthday party potluck (jelly bean boom!) – Left that with the birthday girl and host. I would share the recipe by email if you asked nicely, but I might get disowned by my family if I just put it up on the web. Weirdly, for the first time ever in my whole life, it didn’t set up the way it normally does. The liquid stayed liquidy, despite PLENTY of baking. It seemed to get better as it cooled, though.
  2. “The Master Recipe: Boule” from Artisan Bread in Five Minutes a Day, p. 26. It came out kind of oddly shaped—I think I didn’t form the dough ball correctly—but man was it tasty. I want to try a few more recipes, but I plan to post a book review—at this point, it’s looking like it will be a very positive review—in the near future.
  3. Sticky pecan caramel rolls, from Artisan Breads…, p. 187. (It was the first recipe that I noticed would let you reuse the boule dough for something other than a boule. It’s “five minutes a day” because you make multiple days’ worth of dough, you see, and while I wanted to practice with the master recipe before moving into wheatier versions, we don’t actually eat that much white bread.) They were omgamazing. But they’re not exactly a health food: I’m going to have to take the leftovers in to work tomorrow, for the student workers.
  4. Based heavily off of the Curried Carrot Soup in Simply in Season, p. 241, as well as this and this, I made a carrot-acorn squash-curry soup that was, if I say so myself, quite good! I’ll put the recipe at the bottom of this post.
  5. A big crockpot of steel cut oats, with some almonds, pecans, and brown sugar thrown in.

Plans for today and later this week:

  1. Either pizza or a spinach & cheese calzone – I just now noticed that you can use the boule dough for this, so I think I might. … We have pizza sauce we need to use and no ricotta to speak of, so I guess I know which we’ll be having, this week.
  2. Potato soup – I haven’t picked out a specific recipe, yet. But we have a ton of potatoes.
  3. Roasted Brussels sprouts – I don’t have a clever idea for a main dish that goes nicely with Brussels sprouts, mostly because I pretty much never eat them. They smell bad when you boil them, but they came in the CSA box, and I feel like maybe roasting them in the oven will lead to a nicer experience, overall. Not sure what the rest of this meal will look like, though.
  4. This “orange beef” recipe, done with fewer peppers (run through a blender :)) and buffalo instead of beef.
  5. Hard-boiled eggs, hummus, and cutting a bunch of carrot spears, to fill in meals.

Curried carrot and squash soup:

  • 1Tbsp oil (I used grapeseed)
  • 1 small onion, chopped
  • 2 cans (=24 oz) broth (chicken, veggie, whatever—I used chicken, this time)
  • ~5 carrots, washed and chopped
  • 1 large acorn squash, or 2 small ones (the one I used was 2lbs 13 oz before cutting, cleaning, cooking, etc.)
  • ~2/3 cup coconut milk (was a leftover from mchicha, which called for 1 cup, instead of 1 can)
  • A large clove of garlic, or maybe more ๐Ÿ™‚
  • 2 Tbsp curry powder (I have a nice yellow curry powder from Summit Spice & Tea)
  • dash of cayenne
  • 1 tsp fresh ginger, ground up or chopped up really small
  • Do the baking and cooling portion of acorn squash preparation (cut, clean out the seeds and stuff, put upside down on a lightly oiled baking sheet, bake at 400 degrees until soft), cool a bit, pull off the skin, chop it , and set aside.

    In a large pot, cook the onion in the oil, add garlic a couple of minutes later, and cook until both are soft. (I always have to add a couple of splashes of water during this step, to keep it from drying out or burning, but that might be that I’m using too little oil.) Add in the carrots, broth, squash, coconut milk, curry, ginger, and cayenne. Bring to a boil, then decrease the heat and simmer until the carrots are soft.

    Blend. Serve.

    At 4 servings, the nutrition information looks roughly like this: Calories: 202.7, Total Fat: 6.6 g, Cholesterol: 5.0 mg, Total Carbs: 35.1 g, Dietary Fiber: 6.8 g, Protein: 4.1 g

It feels like week two, since I was pretty good last week, leaving a few meals over from before the challenge began. I’ve realized, already, that freezer space is going to be a limiting factor: I have one pizza’s worth of dough, four servings of bread pudding (Joy of Cooking + a wheat bread recipe that comes out UGLY in the bread machine), a serving of chili (Dale took that to lunch today :)), and a serving of steel cut oats, plus my normal set of frozen meats, vegetables, etc. And all the heels of all the bread we’ve bought, which will either become more bread pudding over the winter or be fed to ducks in the spring. Probably a bit of both. (Plus two bottles of vodka. I’m thinking of relegating the raspberry vodka to the cabinet for the winter–it’s chilly down there, anyway. :))

The chicken noodle soup came out really well, as did my first attempt at mchicha (I used frozen spinach, thawed and drained, and I ran the tomato & onion through the blender after cooking it and before adding the spinach). We also have apple crisp sitting in our fridge, which is nice. It makes a pretty exciting breakfast!

The first pizza (from the dough recipe linked above) wasn’t bad, but I used undoctored spaghetti sauce on it, which may have been a mistake–a little thin, not quite the right flavor. Also, I think I want to throw some herbs into the crust, next time, and remember to use some olive oil on the “exposed” part of the crust, around the sauce and toppings. I also kind of want a pizza stone, because that’s supposed to make one’s pizzas a million times better.

I’ve learned that sushi is going to have to count as restaurant food, because they give you miso soup if you sit at a table or something they call “monkey brains,” which involves deep frying mushroom and various other ingredients, if you sit at the sushi bar. Neither follows the rule of “I can identify all the ingredients,” so … yeah, sushi is, as are other restaurant meals, “the cheat meal.” So I’ve already had mine for my first week. And I already have one planned for my second week (a friend’s birthday, and it’s Indian food, which is my favorite), so I guess it’s good that I allowed for one “cheat” meal a week, huh?

So, it goes. I will have to take a week off, over the 17th through 22nd, while I go do a librarian leadership training thing in Idaho (it’s going to be really good, I think!). Food is included, and there will be neither time nor facilities for me to prepare my own, so I’m not going to sweat it. Maybe I’ll make up for it by taking the challenge until October 7 of next year, instead of stopping on September 31.

Dale has bravely agreed to eat the box of macaroni & cheese and the two ham steaks in our freezer, while I’m gone. (Hopefully he’ll eat more than just that!)

In the recipe hopper: lasagna with tofu “ricotta,” Snobby Joes (recommended by a friend), an attempt at whole wheat tortillas (if that goes well, tacos! and maybe black bean salsa chicken in the crockpot), possibly black bean sauce (without bacon, unless I find a local supplier–the friend who gave me the recipe made it without, and it was great), and likely more black bean burgers (with oats instead of bread crumbs). If I can fit in a pumpkin pie, I probably will.

On the tortilla note: I was really sad to find that there don’t seem to be any brands I can buy without crazy processed stuff in them. I dearly love tortillas, so I hope that the recipe I linked, or the other one I have saved in del.icio.us, pans out OK.

As I mentioned in my last post, I want to get better about meal planning. I meal planned two Sundays ago, spent last Sunday on a train to be away for a week, and here it is Sunday again. So if I want to have any semblance of routine, I better reflect, refine, and reiterate today.

Using the subgoals I came up with two weeks ago, I whipped up two Google Docs: one is a comprehensive list of dinner dishes and common dinner ingredients and the other is a weekly plan, detailing not only what dish will be for dinner that night, but what needs to be done on any given day to prepare for dinner (like thawing or prepping dough).

For the first document, let’s call it Possible Dinners, I just thought about what we already eat, what we eat when we’re out, and what we’d like to eat. I have this document and I have my actual wooden recipe box, I have the cookbooks I own and the cookbooks I can get out of the library.

Challah Loaves

The possibilities really are endless. Despite this fact, I have only 22 things on my list. I figure I can add more as it proves to be feasible. I also made a list of our most commonly used ingredients in three categories: Starches, Proteins, and Vegetables. With any meal I make, I try to have something from each list. Some foods do double duty: Beans are both vegetables and protein, and sweet potatoes are both starches and vegetables.

Let’s call the second document The Weekly Plan. Here’s what went into that:

  • Check contents of fridge. Is there anything that MUST GO this week?
  • Check grocery store sales (Giant Eagle’s online circular).
  • Think about Challenge Subgoals: Bread, Fish, Meatless, New, Double Batch
  • Choose seven dinners using ingredients and goals from above.
  • Add any tasks created by those dinners to the days of the week.
  • Make a shopping list for ingredients not on hand.

So that worked pretty well for me. Here’s what I ended up with as my plan:

USE UP: Spinach
PREP: Saturday- Thaw chicken breasts, Wednesday- make challah dough

Sunday – Chicken & Black Bean Quesadillas
Monday – Home Cooked @ Bunโ€™s House (I babysit in barter for meals)
Tuesday – Baked Dijon Salmon (Make before volunteering, cook after)
Wednesday – Roast Chicken with Sweet Potatoes
Thursday – Turkey Burgers with Olives & Feta on Challah
Friday – Mchicha (Spinach Peanut Coconut Curry from Tanzania)
Saturday – New Double Batch Chicken and Broccoli Quiche (Using the Basic Quiche template)

This was a very nice plan, and I got all the ingredients I needed when I went shopping. Now as far as execution goes… my grandparents came to visit that week on Tuesday, and they wanted to go out to dinner Tuesday and Wednesday night while they were here. I made turkey burgers and baked challah bread for them, and that turned out well. I didn’t get around to making the salmon until last night. I did roast the chicken, and now I have a chicken carcass to freeze for making chicken broth later. I made Mchicha and had enough for lunches. I didn’t make the Quiche.

Making Turkey Burgers

For this coming week, all I know so far is that I want to make Biscuits from scratch (and freeze dough for later), try a new recipe using Tilapia, use up the chicken sausage in the fridge and the zucchini from the garden, and maybe try my hand at a vegetarian chickpea curry. Apples, celery, and carrots are on sale this week. Chicken Pot Pie with Biscuit Topping? Maybe make an apple pie? Or applesauce?

But for now, my better half is threatening to go back to playing spaceships instead of cuddling with me on the couch while we watch X-Files. So now it is time for me to stop blogging and focus on snuggle time. Ta!

I’d like to say I’m totally ready for this challenge, but I’d be lying. Life has been a chaotic mess, the past few weeks, and we have met its challenges by … not cooking at home, pretty much at all. I usually make pretty healthy choices, though I have tended, this year, to look more for calories, cholesterol, fat (saturated and otherwise), carbohydrate (fiber and otherwise), and protein content than for additives in the ingredients list, with the one exception of high fructose corn syrup (or, as the corn lobby wants it called, “corn sugar“). On the plus side, it has made me a better label reader and generally more cognizant of my food choices. On the down side, I had, for simplicity, found some staples that I bought pretty often to circulate into out of lunches—which I’m now declaring verboten (Orowheat sandwich rounds, store brand Light & Fit-style yogurts, sugar free Jello pudding, Sun Chips, pre-made hummus … things like that). So I sort of have to relearn what I can and can’t buy.

In talking to my mom about this challenge, she brought up a “diet” that some people she knows had gone on, with great success: perimeter shopping. This comes out to more or less what I’m doing, and if you can stick to it, it’s a much clearer and simpler set of rules, requiring [probably] less time in the store each week (because you won’t be reading labels or fighting your way down center aisles). It won’t work so well for me, so I’m sticking with label-reading. For one thing, I shop at CostCo for non-perishables, and there is no perimeter there. For another, I will still have a fairly sizable list of mid-store needs (or, well, wants): tea, whole wheat and regular flour, those veggies I buy canned or frozen, steel cut oats, dried or canned beans, etc. Though the eHow article brings up a good point: I should see if my store has a butcher—or go to New Sagaya, which I’m sure does—and see if I can get grass-fed beef there.

Anyway, I have been studying up a bit. We’re down to our last package of chicken (CostCo packages chicken funny), and then, except for two ham steaks that Dale’s going to eat while I’m out of town in October, we’re out of non-fish meat. I presume I’ll be able to find ethically sourced meat somewhere in town, but I’m still spending a fair bit of time on vegetarian recipe sites, to try to build us an interesting and varied, but lower-meat, diet. I found a great-looking recipe for lentil-based sloppy joes, which I’m itching to try, and just today I tried a pretty good black bean burger recipe. We ate our burger (we split one, due to a late lunch) on a tasty wheat roll with preservatives in it, so I guess I’ve got a ways to go. ๐Ÿ˜‰ But I liked it better than Boca, and Dale liked it at least as well. So that’s a relief—one easy peasy dinner for nights when we’re not up to cooking.

Anyway, I thought I’d share my recipe pile, in case anyone else is looking for ideas—even if you don’t love the ones I’ve picked out to try, most of the linked sites have TONS of recipes you can browse through: http://www.delicious.com/artificialinanity/recipes. If I’ve tried them, they’re tagged “tested” and either “good,” “great,” or “not-good,” and if I haven’t tried them yet they’re “untested.” Hopefully, this organization scheme will work out. ๐Ÿ™‚