Love Your Leftovers

My computer broke, so I'm a bit late (ok, a lot late) writing this post.  Your Thanksgiving leftovers are probably gone by now (if they're not, you should probably throw them away), but the components of this meal are delicious enough to make even if you aren't using leftovers!  However, my original idea was to use things you would have left over from Thanksgiving and remake them into something new and equally as good (or maybe even better) than the original.
Drink...

Fall Sangria
*recipe from: CailenAscher
There's always wine involved in a good Thanksgiving dinner.  If your holiday was anything like mine, there's no wine leftover.  If you do have some left, great.  If not, go out and buy some more so you can make this delicious recipe!
I've always been a fan of sangria.  To me it's more of a summer drink, but this is a perfect fall version of the beverage. It has a great fruitiness and the cinnamon sticks add a autumn taste.
Ingredients:

• 3 apples
• 3 pears
• 3 clementines
• 2-3 cinnamon sticks
• 2 Tbs honey
• 6 oz triple sec
• 2 bottles of red wine (I used a Beaujolais Nouveau and it worked well because it's already slightly fruity)

Directions:

1. Core and cut all the fruit and place it in a pitcher.
2. Add the cinnamon sticks and honey.  Stir.
3. Add the wine and stir. 
4. Refrigerate for at least 3 hours.  It's better if it sits overnight.  

Dinner...

Turkey, Brie, and Cranberry Grilled Sandwiches

*cranberry chutney recipe from: ClosetCooking

Everyone always has a ton of turkey leftover after Thanksgiving and let's be honest...those plain, dry turkey sandwiches just aren't that great.  This is a simple twist on that sandwich. The brie makes it super yummy and the cranberry sauce helps moisten up the turkey.  I didn't have leftovers this year, so I made a cranberry chutney from scratch.  You could use any cranberry sauce although this one was quite good because it had a bit of spice to it.
Ingredients:
for the sandwich:

• bread
• turkey
• brie
• cranberry chutney
• butter

for the cranberry chutney:

• 1 (12 ounce) package fresh or frozen cranberries
• 1 apple, peeled and diced
• 1 onion, chopped
• 1 jalapeno pepper, finely diced
• 1 tablespoon garlic, grated
• 1 tablespoon ginger, grated
• 1/2 cup raisins
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup cider vinegar

Directions:

1. Make the cranberry chutney by placing everything in a large pot and boil it until it thinkens about 10-20 minutes.
2. Put the turkey, brie, and chutney on a slice of bread and top with another piece of bread to make a sandwich.
3. Butter both pieces of bread.
4. Place the buttered sandwich into a hot pan and heat until the bread is toasted and golden and the cheese is melted.

Dessert...

Pecan Pie Balls

I love Oreo balls, so I thought...why not do the same thing with pecan pie.  This is the easiest thing to make and in my opinion it's even better than the original pie - perfect for leftovers.  Plus, it's a little bit better for you because instead of eating a big piece of pie, you can just eat a little ball...that is, if you can eat just one!

Ingredients:

• leftover pecan pie (or a whole new pie, like I used)
• chocolate chips

Directions:

1. Put the pecan pie in a bowl and crumble it all together with a spoon.  Use the crust and everything.  It might look kind of gross and weird at this point, but keep going - it's going to be good!
2. Roll the mushed up pie into balls (1-2 inches) and place the balls into the freezer for 10-15 minutes.
3. Melt the chocolate chips.  I used about 2/3 of a bag of chips for a 6 inch pie.
4. After the balls have hardened up slightly from being in the freezer, dip them into the melted chocolate to coat.



looks weird, but keep going!



see...yum!

5. Sprinkle with festive sprinkles (optional).

California Dreamin'

I lived in Los Angeles for a brief time, and sometimes there are things I miss about it.  While there, I noticed that there definitely is a California-style cuisine.  Typically, it's much healthier and fresher than foods you would find in other parts of the country.  This dinner is composed of things that remind me of that style of eating.  Enjoy!

Drink...

California Lemonade
*recipe from: Bar One Drinks
Now, I have to admit, I never drank anything like this while living in California.  Basically, I couldn't think of a drink that represented The Golden State, so I just chose this because it had the name California in it.  I must say though, it was quite good and refreshing.  It would be perfect on one of those hot summer LA days.  But, beware, it packs a punch!
I altered this recipe slightly because I didn't have all the ingredients.  It was great, but I bet it would be even better with the proper ingredients!
Ingredients:

• 1/2 oz. Vodka  
• 1/2 oz. Gin  
• 1/2 oz. Rum (I didn't add this because I didn't have any)
• 1/2 oz. Triple Sec  
• 1/2 oz. Lime Juice  
• 1/2 oz. Grenadine  
• Sour Mix (Lemon Juice, Sugar, Water)

Directions:

1. Make the sour mix by heating 1/4 cup of sugar in 1/4 cup water until it is dissolved.  Then, add 1/2 cup of lemon juice. Stir and let cool.
2. In a shaker add alcohol, lime juice, dash of grenadine and dash of Sour Mix. Shake well and pour into a highball glass with ice. 
3. Fill with Sour Mix and float the remaining grenadine on top (you can add extra grenadine for desired sweetness). 
4. Garnish with a lemon wheel and a cherry. 

Dinner...

California Grilled Veggie Sandwich
*recipe from: All Recipes.com 
This is an old favorite of mine and in my mind it's a perfect representation of California style cuisine.  All of the ingredients are fresh and come together to make a great sandwich.  I have never actually grilled the vegetables on an outdoor grill (I have grilled them on a Forman Grill, which worked well), but I'm sure if you did grill them outdoors, they would be even better.  It also says to grill the sandwich when it is put together, which I am sure would be extraordinary.  I used to put all my cooked veggies on the sandwich and then grill it with the bread in the George Forman grill.  I really liked doing it this way because it presses the sandwich together and makes it almost like a panini.  I no longer have a Forman Grill, so for this one, I didn't do any cooking of the sandwich after putting it together.  I also used to be able to get a really good foccacia bread from the grocery store with tomatoes and onions on top that went perfectly with the veggies.  Now, I could only find plain foccacia bread.  It still tasted great, but it was definitely a downgrade from the other bread.  If I were you, I'd search around for a fancy foccacia bread!
Ingredients:
(makes 4 servings) 

• 1/4 cup mayonnaise
• 3 cloves garlic, minced 
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese   

Directions:

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat. (or if you aren't using a grill, prepare a pan of a Forman Grill)
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. (or press the sandwich in a Forman Grill)  This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables.

Dessert...

Sprinkles Strawberry Cupcakes
*recipe from: Oprah.com
Sprinkles bakery originated in Beverly Hills, California and is considered to be the first cupcake bakery.  I love a good cupcake and have tried them from a wide variety of bakeries.  Sprinkles is one of my favorites for it's simplicity, freshness, and just the right amount of sweetness.  These cupcakes were not difficult to make and I was obsessed with them!  They were sooooo good, especially the strawberry frosting.  They would be perfect in the summer when strawberries are in season.  The recipe calls for some frozen strawberries, but I used all fresh and it was great!
Ingredients:
(makes 12 cupcakes)
Cakes: 

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/4 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature 

 Sprinkles Strawberry Frosting: 

• 1/2 cup frozen whole strawberries
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• pinch coarse salt
• 3 1/2 cups confectioners sugar, sifted
• 1/2 tsp vanilla extract 

Directions: 
For the Cakes: 

1. Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. 

For the Strawberry Frosting: 

1. Place strawberries in the bowl of a food processor and puree.  
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
3. Reduce mixer speed and slowly add confectioners sugar; beat until well combined.
4. Add vanilla and 3 tbs of strawberry puree; mix until just blended.  Do not over mix or frosting will incorporate too much air.  Frosting consistency should be dense and creamy like ice cream. 

Easter Lunch

I didn't feel like making a regular ham, which is what most people have for Easter dinner.  So, I decided to try something different and make an Easter lunch.  After seeing the meal all together, I realized that this would not only be great for lunch, but would also be great for Easter leftovers, or a kid's Easter meal.  It turned out to be such a fun, cute meal.  I loved making it and eating it!

Drink...

Caramel Cadbury Egg Martini

*recipe from She Knows Food & Recipes
Easter candy is the best candy.  One of the things I wait for all year is a Cadbury Egg.  I have always loved them and always will.  When I saw this drink I was pretty excited to try my beloved candy in a drink.  This drink was SUPER delicious, but not an original Cadbury Egg flavor.  Maybe one of the Caramel Cadbury Eggs, but I have never had one of those, so I don't really know.  I am a purist when it comes to my chocolate eggs and only eat the original :)  Anyway, it was really good and I kind of detected a Cadbury Egg taste in the aftertaste.  I give it my official seal of approval!
Ingredients:
(makes 1 drink)

• 1-1/2 ounces Baileys Irish Cream with Caramel (I used Carolan's Irish Cream because it tastes just as good and it's cheaper—no caramel flavor though)
• 1/2 ounce crème de cacao
• 1 ounce caramel syrup
• 1 ounce cream
• 1/2 tablespoon Hershey’s chocolate syrup, plus extra for rim

Directions:

1. Drizzle chocolate syrup around inside rim of glass.
2. Place all ingredients into a cocktail shaker with ice.
3. Shake until chocolate syrup is completely incorporated.
4. Strain into glass.

Dinner (Lunch)...

Carrot Sandwiches and Chick Deviled Eggs

Everybody makes Easter dinner or Easter brunch . . . why not try an Easter lunch! 

Cute Chick Deviled Eggs

*egg recipe from AllRecipes.com

I saw these on Pintrest (my new favorite recipe source!) and there was no link to a recipe, just a picture.  You could use any deviled egg recipe you like and make these for a little Easter twist on a classic deviled egg.  The recipe I used was supposedly from a well-known 1970s restaurant in Indiana called the Durbin Inn.  They were a little sweet, but good.
Ingredients: 
(makes 6 eggs)

• 6 hard-cooked eggs
• 2 tablespoons mayonnaise
• 1 teaspoon sugar (maybe less?)
• 1 teaspoon white vinegar
• 1 teaspoon prepared mustard (I like mine mustardy, so I added more)
• 1/2 teaspoon salt
• Paprika (since the chicks have the white tops on them, I didn't use the paprika)
• Walnut pieces
• Carrot pieces

Directions:

1. Hard boil the eggs.
2. Slice off the very top of the egg; remove yolks and set whites and tops aside. 
3. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt. Mix well. 
4.  Stuff or pipe into egg whites. 
5. Top with the egg white tops.
6. I used walnut pieces for the eyes and carrot pieces for the beak.
7. Refrigerate until serving.

Easter Bunny's Carrot Sandwiches

*recipe from Hungry Happenings

These are soooo cute looking and soooo easy to make!  Plus, the great thing about them is that you can fill them with just about anything!  I did ham and cheese, but really I wanted to fill them with egg or ham salad.  Unfortunately, Doug doesn't like either of those, but ham and cheese was still really good.  Perfect for that leftover ham or eggs!  
The recipe says to use a cream horn to make the shape, but I didn't have one of those, so I used foil and it worked great.  Another wonderful thing about these is that you can basically make them any size.  I made 2 really big sandwiches, but you could make a bunch of small ones for kids or appetizers.  
Ingredients:
(makes 2 giant carrot sandwiches or lots of small sandwiches)

• 1 tube Pillsbury Crescent Recipe Creations Crescent Seamless Dough Sheet (I don't know where you get this, so I just bought regular crescent rolls, pushed the seams together, and cut them into strips)
• 1 egg (whisked with 1 teaspoon of water to make an egg wash)
• yellow and red liquid food coloring (I happened to have orange food coloring, so that worked even better!)
• 1 1/2 cups of your favorite egg or ham salad (or chopped ham and fontina cheese like I used)
• 1 bunch of fresh dill or parsley

Directions: 
(The link to the website has great step by step pictures!)

dough slices

1. Preheat the oven to 400 degrees.
2. Unroll the crescent rolls onto a cutting board.  
3. Use a pizza cutter or a knife to cut the dough lengthwise into 6 equal strips. Brush one strip with egg wash.
4. Roll the strip into a 17"- 18" long log. I rolled the strip of dough up into a tube and pinched the seam shut. Then I rolled out the dough into a thinner, longer log by pushing and rolling  the log with both hands.
5. Repeat, brushing egg wash onto each dough strip before rolling each into logs.Create 6 logs.(I made more—oops)
6. Since I used foil, I sprayed it with olive oil first to make sure the dough didn't stick.  
7. Wrap one dough log around each cream horn mold (or foil mold), trying to keep the seam side against the metal mold. Repeat. Be sure your dough does not hang over the open end of the cream horn mold, as it will make it difficult to remove once baked. 
8. Line a baking sheet with non-stick aluminum foil or parchment paper (I sprayed the foil and the foil with olive oil).  Squeeze about 30 drops of yellow food coloring into a small bowl.  Add one or two drops of red.  Stir to create orange.  Brush the orange food coloring all over each carrot shaped dough.  Set carrots on lined baking sheet.
9. If you don't want to paint your dough with food coloring, you can simply brush them with egg wash.  The carrot will bake up golden brown. 
10. Bake for 6-8 minutes until golden brown.  I suggest rotating the pan half way through the baking cycle for even browning.  Allow carrot crescents to cool for about 5 minutes.  Carefully remove the cream horn form by holding the carrot in one hand and using the other hand to twist the mold and gently pull it out. 

11. 

    My foil cones

    

    After wrapping dough around cones

    Fill each Carrot Crescent with egg salad or ham salad.  Press a few sprigs of dill or parsley into the egg salad for a decorative effect.  Your carrots will keep in an airtight container for up to 2 days, but are best served the day they are baked.  Fill your carrots just before serving.  (I baked mine for a little less time to start with, took out the foil, and then filled mine with ham and cheese and baked them for a few more minutes to melt the cheese.)

    

    After adding food coloring

    

    After stuffing with ham & cheese

  

Dessert...

Oreo Truffle Eggs

Oreo truffles are such a great dessert and so easy to make.  Whenever I bring them to a party, people comment on how incredibly good they are.  They are shocked when I tell them how simple they are!
I intended for these to be pastel colors, but they turned out more neon.  Hey, bright colors are in this season, so my eggs are stylish!
Ingredients:  
(makes 20-25 depending on size)

• 1 pkg of oreos
• 1 8oz pkg cream cheese, softened
• white chocolate
• food coloring

Directions:

1. Crush Oreos into crumbs.  (I do this by putting them in a Ziplock bag and pounding them with kitchen utensils, but it would be WAY easier if you had a food processor)
2. Mix in the cream cheese until it is kind of a mushy paste.
3. Form the Oreo/cream cheese mixture into an egg shape.
4. Dip the mixture into the white chocolate, shake off the extra, and place on wax paper to dry.
5. Mix food coloring in some of the white chocolate and use a piping bag to decorate.  (If you don't have a piping bag you can use a Ziplock bag with a tiny corner cut off the bottom, or you can just drizzle the colors over the eggs by dipping a fork in the melted chocolate and drizzling.)
6. Put in the refrigerator for the chocolate to harden.

Veggie Delight

I am not a vegetarian, but there are many vegetarian-friendly dishes I enjoy eating and making.  This meal is so good it's sure to please all your vegetarian and meat-eating friends!

Drink...

The Swamp
Typically I don't drink things with vegetables in them, but this drink not only has vegetables, but it tastes wonderful!
This creation was inspired by a drink from one of our favorite bars in L.A, Seven Grand.  The drink is called "The Swamp."  I am not a whiskey fan, but this drink is from a whiskey bar and therefore has whiskey in it.  However, it doesn't have a strong whiskey taste and I love it! 
I never got the exact recipe for the drink from the bar, but I did my best to replicate it here.  I think I did a pretty good job!  I love this drink because it tastes so light and refreshing.  It's great for summer, but I would drink it any time of year!

Ingredients:

• Whiskey
• Ginger Ale
• Cucumber, chopped
• Mint leaves
• Sugar
• Lemon Juice

Directions:

1. Muddle together the mint leaves, cucumber, and sugar.  (I dont have a mortar and pestle, so I just put the mint, sugar, and cucumber in a glass and mushed them up with the wide, blunt end of a kitchen utensil)
2. Put the muddled mixture into a glass with ice.
3. Pour 1.5 oz (1 shot) of whiskey into the glass. 
4. Add 3-4.5 oz (2-3 shots) of ginger ale, to taste.
5. Add a splash of lemon juice.
6. Stir and enjoy!

Dinner...

California Veggie Sandwich & Oven Fries 

Simple, but delicious!  This recipe is great anytime of year and is a good change of pace from the dinners I typically make.

California Veggie Sandwich
*recipe adapted from allrecipes.com

Yum!  This sandwich has it all...delicious veggies, foccacia bread, and cheese!  These vegetables work really well in it, but I am sure you could substitute with other vegetables.
Ingredients:
(makes 4 sandwiches)

• 1/4 cup of mayonnaise
• 3 cloves of garlic, minced
• 1 tbs. lemon juice
• 1 cup sliced red bell pepper
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 1 loaf of foccacia bread (I used Trader Joe's this time, but many grocery stores have really good ones with herbs and tomatoes on top which I have used.  Those are even better if you can find them!)
• 1/2 cup crumbled Feta cheese
• olive oil and rosemary for the foccacia (if yours doesn't already have herbs on it)

Directions:

The sandwiches before smooshing

1. In a bowl, mix the mayo, garlic, and lemon juice.  Set aside in the refrigerator.
2. Heat up a skillet and saute the veggies until they are cooked.  (The original recipe says to grill the veggies, which I think would be even better.  Too bad I don't have a grill here in NYC :(
3. Slice the foccacia bread horizontally and then divide into quarters to make 4 sandwiches.  
4. Spray olive oil on the bread and sprinkle with rosemary if it doesn't already have herbs on it. *see my product endorsement below :)
5. Spread the mayo mixture on the cut side of the bread.
6. Sprinkle with Feta cheese.
7. Layer the cooked veggies on top of the cheese.
8. Put the other slice of bread on top and place the sandwich in a heated skillet.  Put something heavy on top of the sandwiches (the bottom of another pan with something heavy inside of it works well) in order to smoosh them down and melt the cheese.  I used to put the sandwiches in my Forman Grill and put the lid down on them.  That worked great, but I don't have a Forman Grill anymore.
9. After they have heated up and the cheese begins to soften, they are ready to eat!

Great Product...

I usually don't talk about what specific products or appliances I use, but I got something new for Christmas and thought it was worth mentioning.  It is called a Misto.  All it does is spray olive oil, but it it very helpful and saves a lot of olive oil.  It is great for food that needs a coating of oil or for coating a pan.  Also, I find my olive oil lasts a lot longer when I use it because it uses a lot less than if you just pour the oil.  I used the Misto a lot in this recipe.  I sprayed the pan and veggies with it before cooking them.   I also sprayed the top of the Foccacia bread before I sprinkled on the rosemary.  Finally, I sprayed my pan and potatoes with it before I put them in the oven.
You can buy it on Amazon or other websites.  But I have also seen it at TJ Maxx and wouldn't be surprised if they have it at Bed Bath and Beyond.

Oven Fries

These fries were okay and they were healthier than typical french fries.  However, no oven-baked fry can beat a traditional fried french fry.  I seasoned mine with garlic salt and parsley, but you could season them with anything...the possibilities are endless!
Ingredients:
(serves 4)

• 2 potatoes, sliced into thin, long strips (I like my fries thin, but you could cut them thick if you prefer.  Just make sure to adjust the baking time)
• olive oil
• garlic salt
• parsley

Directions:

1. Heat the oven to 400 degrees.
2. Spray the pan with olive oil to prevent the fries from sticking.
3. Spread the sliced potatoes out onto the pan.
4. Spray the potatoes with olive oil and sprinkle with garlic salt and parsley.
5. Bake for 40-60 minutes or until fries are golden brown,  turning the fries over halfway through baking.

Dessert...

Garden Party Cupcakes

*recipe adapted from Hello, Cupcake!
What could go better with a vegetarian dinner than a veggie garden for dessert?  I know I say this about everything, but seriously...these are so easy to make and they are soooo cute!!  The most time consuming part is making the veggies, but the time is well worth it.  I usually try to make the cake and frosting from scratch, but this time I was feeling lazy and used a box mix for the cake and pre-made frosting.  Oh well, it was still good!
Ingredients:

• 1 box of cake mix and ingredients called for on the box.  (I used Trader Joe's Vanilla cake mix and I would not recommend it.  Duncan Hines and Betty Crocker are much better.)
• Chocolate frosting
• vanilla frosting
• Oreo crumbs
• fondant
• 2 graham crackers
• toothpics
• icing colors
• edible markers
• cupcake liners

Directions:

1. Bake the cupcakes according to the directions on the box.
2. After the cupcakes cool, cover them with chocolate frosting.
3. Dip the frosting into the cookie crumbs to coat the tops of the cupcakes.
4. Break each graham cracker into 2 pieces.
5. Ice the graham cracker pieces with vanilla frosting.
6. Use the chocolate frosting and a piping bag to write the words Radishes, Peas, Carrots, and Lettuce on the graham crackers.
7. Dye a small amount of fondant orange and form into small carrots for the top of the cupcakes and the sign.
8. Roll some white fondant into the shape of radishes and use a red edible marker to color the tops of the radishes.
9. Dye some fondant green.  Form the fondant into balls for peas and flat, long pieces for the peapods.  
10. Use the remaining green fondant to make the lettuce.  Roll a small ball for the middle of the lettuce head.  Flatten small pieces of fondant and put 6-8 of those pieces (leaves) around the center ball to form the lettuce head.
11.  Place the vegetables on each cupcake.
12. Color some of the vanilla icing with green food coloring and use a piping bag to add leaves to the radishes, vines to the peas, and tops to the carrots.
13. Put two toothpicks into a cupcake and lean one of the veggie signs against it.
14. Repeat for the other three signs.