iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cassoulet Toast

Ingredients:
2 tablespoons olive oil, plus more for drizzling
1 small onion, thinly sliced
4 garlic cloves, peeled
2 (15.5-ounce) cans butter beans, rinsed
½ cup canned chopped tomatoes
2 sprigs thyme
Kosher salt and freshly ground black pepper
1 cup plus tablespoon water
1 prepared confit duck leg (5 ounces)
4 thick slices airy country bread
Fresh Italian parsley leaves
chopped
for garnish

Instructions:
Heat a medium (10-inch) skillet over medium-high heat. Add 1 tablespoon of the oil, the onions, and 3 of the garlic cloves. Cook, stirring occasionally, for about 5 minutes, until the onions and garlic start to color. Reduce the heat to medium-low and continue cooking, stirring occasionally, for 25 minutes, or until caramelized.
Add the beans, tomatoes, thyme, the remaining 1 tablespoon oil, ¼ teaspoon salt, and 1 cup of the water. Turn the heat up to medium- high and bring to a simmer. Smash about one-eighth of the beans against the side of the pan with a fork to thicken the mixture. Cook until thickened, about 5 minutes.
Transfer to a bowl, discard the thyme, and smash the garlic cloves. Season with salt and pepper, stir well, and cover with foil to keep warm.
Preheat the broiler.
Rinse out the pan and return it to the stovetop. Add the confit duck leg skin-side down to the cold pan. Turn the heat to medium-low, add the remaining 1 tablespoon water, cover the pan, and cook for 10 minutes (when the skin softens, scrape it off the duck leg and continue cooking alongside it; this will become the crackling). Remove the lid, turn the duck leg, and continue cooking until the leg is warmed through and starting to crisp up, turning as needed.
Continue cooking the duck skin (as if it were a slice of bacon) until nice and crisp, keeping in mind that it will crisp more as it cools (as if it were a slice of bacon), about 3 minutes longer. Drain on a paper towel.
Toast the bread on both sides under the broiler until it is crisp on the outside and still soft inside. Rub each slice generously with the remaining garlic clove and top each slice with about ½ cup of the beans. Shred the duck meat and divide it evenly among the toasts. Season with salt and pepper, drizzle with more oil, if desired, and crumble the crackling over the top. Sprinkle with the parsley and serve.
All-The-Seeds Hamantaschen

Ingredients:
¾ tsp. baking powder
½ tsp. kosher salt
1½ cups (188 g) all-purpose flour, plus more for dusting
½ cup (1 stick) unsalted butter, room temperature
2 oz. cream cheese, room temperature
½ cup (100 g) sugar
1 large egg
1 tsp. finely grated orange zest
¼ cup (36 g) raw pumpkin seeds (pepitas)
¼ cup (34 g) raw sunflower seeds
¼ cup (39 g) poppy seeds, plus more for sprinkling
¼ cup (34 g) sesame seeds, plus more for sprinkling
½ cup honey
2 Tbsp. tahini
¾ tsp. kosher salt, plus more
1 large egg
A 3"-diameter cookie cutter

Instructions:
Whisk baking powder, salt, and 1½ cups (188 g) flour in a medium bowl to combine. Set aside. Beat butter, cream cheese, and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until pale and fluffy, about 5 minutes. Add egg and orange zest and beat, scraping down sides of bowl as needed, just until combined. Reduce speed to low and with motor running, gradually add dry ingredients. Beat until dough comes together and no streaks of dry flour remain.
Divide dough in half and place each half on a piece of beeswax or plastic wrap. Pat into a 1"-thick disk. Wrap tightly and chill until firm, at least 2 hours and up to 12 hours.
Preheat oven to 325°F. Mix pumpkin seeds, sunflower seeds, ¼ cup poppy seeds, and ¼ cup sesame seeds in a medium heatproof bowl. Heat honey in a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until it bubbles and foams and turns dark amber (an instant read thermometer should register 300°F), about 5 minutes. Remove from heat and stir in tahini and ¾ tsp. salt. Pour over seeds and stir to coat. Let cool slightly (you want the mixture to be as hot as possible since it hardens as it cools, but not so hot you could burn your hands). Working quickly, scoop out heaping teaspoonfuls of filling and roll into 24 balls.
Roll out dough on a lightly floured surface to a scant ¼" thick. Punch out cookies with cutter. Transfer to 2 parchment-lined baking sheets. (You should ideally have 12 cookies per baking sheet.) They won’t spread, so don’t worry about getting them close. Gather up and reroll any scraps.
Beat egg with 1 Tbsp. water and a pinch of salt in a small bowl. Working one at a time, brush rounds with egg wash and place a ball of filling in the center. Fold sides of dough up to make a triangle, pinching corners to seal. Brush sides of dough with egg wash and sprinkle with more sesame seeds and poppy seeds.
Bake hamantaschen, rotating pans top to bottom and front to back halfway through, until crust is golden brown and filling is puffed, 18–22 minutes. Let cool on baking sheets.
Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
Greek Turkey Burgers

Ingredients:
2 pounds ground 93 percent lean turkey breast, 1 cup packed fresh spinach leaves, finely chopped, ¼ cup pitted black olives, finely chopped, Zest of 1 lemon, 2 tablespoons finely chopped red onion, 1 tablespoon finely chopped fresh mint or parsley, 1 teaspoon garlic powder, or 3 fresh garlic cloves, finely chopped, 1 teaspoon dried oregano, 1 teaspoon sea salt, ½ teaspoon ground black pepper, Olive oil or ghee for frying, Optional toppings: butter lettuce, sliced tomato, sliced red onion, sliced cucumber, more fresh mint or parsley, basil pesto, or feta cheese

Instructions:
In a large mixing bowl, use your hands to combine well the turkey meat with the spinach, olives, lemon zest, onion, mint or parsley, garlic, oregano, salt, and pepper. But don’t overmix or the meat with become tough. Divide the mixture into 6 equal portions and shape them into burgers.
Warm about a tablespoon of olive oil or ghee in a large skillet set over medium-high heat. Working in batches, add the burger patties and fry them on one side for about 5 minutes, then flip them, frying on the second side for another 4 to 5 minutes, or until they’re golden brown.
If you like, serve each burger on a large piece of butter lettuce and top them with any of the optional ingredients.
Black Apple Old-Fashioned

Ingredients:
1 ½ ounces Jägermeister, 1 ounce apple brandy, 2 dashes apple bitters, Garnish orange twist

Instructions:
Combine the Jägermeister, brandy, and bitters in an ice-filled rocks glass and stir gently. Garnish with an orange twist.
Oat Milk

Ingredients:
1 cup old-fashioned rolled oats
Pinch of salt (optional)
1 tablespoon raw honey or pure maple syrup (optional)

Instructions:
In a medium bowl, combine the oats and 4 cups cold water and stir to combine. Allow to soak at room temperature for up to 1 hour.
Drain the oats (discarding the water) and rinse them. Transfer the oats to a blender, add 4 cups fresh water, and the salt and/or sweetener, if using. Blend until completely smooth, about 2 minutes. Strain through a fine-mesh sieve and chill. Keeps up to 5 days in the refrigerator. Shake before using.
Amazuzuke (Quick Vinegar Pickles)

Ingredients:
2½ pounds (1.2 kg) assorted seasonal vegetables, trimmed and peeled
6 shiso (perilla) leaves
3 sprigs each thyme, dill, and parsley
1½ ounces (40 g) ginger, peeled and sliced
2 cloves garlic, peeled and sliced in halves
1 teaspoon peppercorns (black or pink) or seeds (cumin, coriander, fennel, or mustard)
4 dried red chiles or 1 jalapeno pepper, sliced crosswise and seeds removed
2 cups (480 ml) rice vinegar
2 cups (480 ml) filtered water
1 piece of kombu, 1 x 6 inches (2.5 x 15 cm), cut into 12 pieces
½ cup (100 g) cane sugar
3 tablespoons sea salt
1 tablespoon julienned orange or lemon peel

Instructions:
Sterilize eight ½-pint (240 ml) mason jars.
Slice the vegetables into bite-size pieces, about ¼ inch (6 mm) thick. If skinny like asparagus and green beans, leave them whole or cut them in half crosswise. Root vegetables should be blanched first for 1 minute in a pot of boiling water and strained before adding to the jars. Pack the vegetables, shiso, thyme, dill, and parsley in the sterilized jars tightly.
Combine the ginger, garlic, peppercorns, chiles, rice vinegar, filtered water, kombu, sugar, salt, and citrus peel in a medium saucepan and bring to a boil over high heat. Remove from heat and pour the hot brine over the vegetables in the sterilized jars. Let cool, then seal the jars and refrigerate. You can start eating the pickles after 1 day. The pickles will keep in the refrigerator for up to 3 weeks.
Chicken-Lentil Soup With Jammy Onions

Ingredients:
4 skin-on, bone-in chicken thighs, patted dry
Kosher salt
¼ cup extra-virgin olive oil
1 large onion, thinly sliced
6 garlic cloves, thinly sliced
1 cup red lentils, rinsed
1 tsp. ground turmeric
½ cup finely chopped parsley
2 Tbsp. fresh lemon juice
Plain yogurt (for serving)

Instructions:
Lightly season chicken thighs all over with salt and set aside.
Heat oil in a medium pot over medium-high. Add onion and cook, stirring occasionally, until golden brown, 12–15 minutes. Add garlic and cook, stirring often, until garlic is golden and onion is deep golden brown and lightly charred around the edges, about 5 minutes. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon; set aside for serving.
Return pot to medium-high heat; pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water; season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20–25 minutes.
Using tongs, transfer chicken to a cutting board; let cool slightly. Shred meat with 2 forks or your hands; discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice.
Ladle soup into bowls; drizzle with yogurt and top with reserved onion mixture, dividing evenly.
Green Curry Vinegar Chicken

Ingredients:
8 shallots, peeled, halved if large, 1 lb. green beans, trimmed, 1 cup drained Peppadew peppers in brine, torn in half, ¼ cup white wine vinegar, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. plus ¼ cup store-bought or homemade Thai green curry paste, 3 lb. chicken thighs and/or drumsticks, 2 tsp. kosher salt

Instructions:
Place a rack in top third of oven; preheat to 425°F. Place shallots, green beans, and peppers in a shallow 3-qt. baking dish. Drizzle with vinegar, oil, and 1 Tbsp. curry paste. Using your hands, toss to combine.
Season chicken on all sides with salt and rub with remaining ¼ cup curry paste. Nestle chicken pieces, skin side up, into shallot mixture in baking dish. Roast, basting chicken with pan juices halfway through, until chicken is cooked through and golden brown on top, 35–40 minutes.
Ginger-Scallion Meatballs With Green Curry Sauce

Ingredients:
2 Tbsp. vegetable oil, divided
1 lb. ground pork
6 scallions, finely chopped
1 large egg
2 tsp. finely grated peeled ginger (from about 1" piece)
2 tsp. kosher salt, divided
1 (5.4-oz.) can coconut cream
¼ cup store-bought or homemade Thai green curry paste
1 (5 oz.) container baby spinach
2 Tbsp. fresh lime juice
Cooked noodles or rice
unsweetened shredded coconut
and lime wedges (for serving)

Instructions:
Place a rack in top third of oven; preheat to 450°F. Grease a rimmed baking sheet with 1 Tbsp. oil. Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute.
Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls; arrange on prepared baking sheet. Bake meatballs until cooked through and browned on top, 8–10 minutes.
Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes. Reduce heat to low and stir in spinach and remaining 1 tsp. salt. Cook, stirring often, until spinach is wilted, about 3 minutes. Transfer to a blender and purée until smooth. Add lime juice and blend to combine.
Divide noodles or rice among plates and arrange meatballs on top. Pour sauce over and top with coconut. Serve with lime wedges for squeezing over.
DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet; cover and chill.
Chocolate-Almond Fridge Fudge

Ingredients:
Nonstick vegetable oil spray
¼ cup sliced almonds
4 oz. bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed
½ ripe avocado
⅓ cup pure maple syrup
⅓ cup almond butter
1 Tbsp. cocoa powder, preferably Dutch-processed
¾ tsp. kosher salt
Flaky sea salt

Instructions:
Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1–1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
Remove by lifting up parchment, then cut into squares or bars to serve.
Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.
Ultimate Green Curry (Gaeng Khiaw Wan Gai)

Ingredients:
2 tablespoons vegetable oil or coconut cream
1 cup green curry paste (homemade or storebought)
1 pound boneless chicken thighs, sliced 1 inch thick
1 (13.5-ounce) can coconut milk
1 cup cubed eggplant (½-inch cubes)
½ cup whole Thai basil leaves
¼ cup thinly sliced fresh long red Thai chiles
4 makrut lime leaves, torn 3 or 4 times to release their oils
3 tablespoons palm sugar, or to taste
3 tablespoons fish sauce, or to taste
Steamed jasmine rice
rice noodles
or roti

Instructions:
In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn’t burn.
Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.
Thai Green Curry Paste

Ingredients:
12 small green Thai chiles, stems removed
2 lemongrass stalks, bottom third only, tough outer layers removed, smashed with the back of a knife, thinly sliced
2 shallots, coarsely chopped
8 small or 6 large garlic cloves
1 (4") piece galangal, peeled, thinly sliced
Zest of 1 makrut (Thai) lime (optional)
1 cup Thai basil leaves
1 Tbsp. chopped fingerroot (kra chai) in brine (optional)
2½ tsp. shrimp paste

Instructions:
Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.
DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.
Breakfast Sandwich on an English Muffin With Charred Red Onions, Herbs, and Cheddar

Ingredients:
1 medium red onion, trimmed, cut in half through equator, peeled, separated into rings
1 tsp. soy sauce
½ tsp. garlic powder
2 Tbsp. extra-virgin olive oil, divided
Kosher salt
¼ cup finely chopped soft herbs, such as basil, cilantro, and/or dill
2 Tbsp. green or red hot sauce
1 Tbsp. unsalted butter
4 large eggs, lightly beaten
2 whole-grain English muffins, toasted
2 oz. sliced sharp cheddar cheese

Instructions:
Preheat oven to 350°F. Toss onion, soy sauce, garlic powder, and 1 Tbsp. oil on a large rimmed baking sheet to coat. Season with salt. Bake, tossing once halfway through, until onion is browned around the edges and very tender, 25–35 minutes. Let cool 5 minutes.
Meanwhile, toss herbs, hot sauce, and remaining 1 Tbsp. oil in a small bowl. Season with salt, if needed.
Melt butter in a small nonstick skillet over medium heat. Add eggs; season with salt. Cook, stirring with a rubber spatula, until eggs have set into creamy folds, 1–2 minutes.
Spread herb sauce on cut sides of muffins. Transfer bottom halves to a rimmed baking sheet. Top with eggs, then lay cheese over. Bake bottom halves just until cheese is melted, about 5 minutes. Top with onion and close with muffin tops.
Do Ahead: Onion can be cooked 5 days ahead. Transfer to an airtight container and chill. To make a sandwich quickly without turning your oven on, fold the cheese into the eggs when they have just begun to set, top with onion (no need to rewarm), and assemble with toasted English muffins.
Cauliflower Bolognese

Ingredients:
12 oz. mushrooms, such as shiitake or crimini, stems removed
1 medium head of cauliflower (about 2¼ lb.), broken into florets
¼ cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
4 Tbsp. unsalted butter, divided
1 large onion, finely chopped
6 garlic cloves, thinly sliced
1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp. crushed red pepper flakes
1 Tbsp. finely chopped rosemary
⅓ cup double-concentrated tomato paste
Kosher salt
1 lb. rigatoni
2 oz. finely grated Parmesan (about 1 cup), plus more for serving
3 Tbsp. finely chopped parsley
½ lemon

Instructions:
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
Heat ¼ cup oil and 2 Tbsp. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes. Add onion and 2 Tbsp. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes. Season with salt, then keep warm over low heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
Using a slotted spoon, transfer pasta to pot with sauce. Add 1 cup Parmesan, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more.
Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.
Chickpea and Chorizo Tostadas

Ingredients:
1 (15-oz.) can chickpeas, rinsed
1 lime
8 sprigs cilantro
¼ cup plain whole milk Greek yogurt
Kosher salt
2 links fresh chorizo (about 8 oz. total), casings removed
4 tostada shells

Instructions:
Measure out ½ cup chickpeas; reserve remaining chickpeas for another use. Finely grate zest of lime into a small bowl. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into wedges; set aside for serving.
Gather cilantro on a cutting board. Starting at the stem end, finely chop until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime. Add yogurt to bowl and mix well. Season with salt.
Heat a medium nonstick skillet over medium. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes. Add chickpeas and season with salt. Cook, mashing some of the chickpeas with spoon until chorizo is cooked through and crisp, 8–10 minutes. Remove from heat.
Spread yogurt mixture over tostada shells. Top with chorizo mixture, then with reserved cilantro leaves. Serve with reserved lime wedges for squeezing over.
Crispy Tofu With Maple-Soy Glaze

Ingredients:
1 (12-oz.) block firm tofu
¼ cup low-sodium soy sauce
3 Tbsp. pure maple syrup
3 Tbsp. unseasoned rice vinegar
½ tsp. crushed red pepper flakes
1 (½") piece ginger, very thinly sliced
½ cup neutral oil, such as canola or grapeseed
Kimchi
toasted sesame seeds
hijiki
daikon
sliced scallions
and steamed rice (for serving; optional)

Instructions:
Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.
Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn’t splash. Cook, undisturbed, until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn’t over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.
Big Flavor Broccoli

Ingredients:
1 lb. broccoli (about 1 large or 2 medium heads)
5 Tbsp. extra-virgin olive oil, divided
Kosher salt
1 small red onion, cut lengthwise into (½"-thick) slices
4 garlic cloves, sliced
6 oil-packed anchovy fillets
1 oz. Parmesan, finely grated (about ¼ cup)
Lemon wedges (for serving)

Instructions:
Preheat oven to 400°F. Trim only the very bottom, woody part of broccoli stem. Peel tough outer layer from stem, from the florets down to the end of the stalk. Starting from stem end, cut broccoli at a 45° angle into ¾"-thick slices until you reach the florets. Break florets apart with your hands into bite-size pieces (this avoids getting bitsy trimmings all over the place).
Heat 3 Tbsp. oil in a large heatproof skillet over medium-high until shimmering. Add broccoli; season with salt. Cook, tossing occasionally, until broccoli is bright green and lightly charred, about 3 minutes. Transfer to a plate. Wipe out skillet.
Heat remaining 2 Tbsp. oil in same skillet over medium. Cook onion and garlic, stirring often, until onion is beginning to soften, about 3 minutes. Add anchovies and cook, breaking apart with a spoon, until broken down and garlic is beginning to turn golden around the edges, about 2 minutes.
Return broccoli to skillet and toss to coat with oil. Transfer to oven and roast, tossing once, until broccoli is browned and tender, 20–25 minutes. Wrap handle of skillet with a towel before you forget it’s REALLY HOT.
Scatter Parmesan over hot broccoli. Divide among plates. Serve with lemon wedges alongside.