Today I have a guest post for you for Chicken Pot Pie from one of the head chef’s at UNA’s Culinary Department. But before I hand over the reins, I’m feeling chatty so I thought I’d spend a few minutes visiting with you if I may…. Y’all know how I am when I get chatty. Not much that can shut me up

I have some great friends and each one seems to have a specialty when it comes to the friendship department. Jyl is good as a sounding board. She lets me do my “brain dumps” and then she helps me put the pieces of the puzzle together until they make sense. Jason is good for talking things out to. When I get a thought in my head that I want to think more on and examine from all angles, Jason is always good for a few other perspectives.

Yesterday, I was working on a story that I’ve had in my head to write for well over a year now and I needed to go meet Jyl in nearby Scottsboro. So I asked Jason if he’d mind going along since I wouldn’t be back home til after dark and …oh yeah, did I mention Jason is a very good driver and used to staying up late at night? Well that’s one of his gifts, too.

We share a Southern heritage and a friendship that started back in high school when he was editor of the literary magazine and I was junior editor. He also fills the role of our “Adopted pitiful bachelor who needs to be fed” in the family. We always had a few of those hanging around my mother’s kitchen growing up and so I’d feel a little empty if my family didn’t have one, too. So you see, Jason is a handy feller.

So we get in the car and I immediately started in (The beauty of good friends is that you can skip the niceties and greetings and just begin your thought waves wherever they are at that given moment)  “Okay, so George Washington. You know what he did, right? He was actually offered the throne of the United States, they offered to make him KING of the US and he turned it down because he felt it was in the best interest of the country…”

He didn’t miss a beat as he adjusted the driver’s seat of my car to accommodate his legs when he replied, “Oh yeah, I know that! And did you also know that he was the one who first introduced the idea of term limits and that they used to be voluntary until it was written into the constitution in 1947″

This is a pretty typical conversation between me and Jason.

From there we somehow took a detour and got into talking about our childhoods and attitudes and the kind of people we look up to, from there we went to our culture and how it has changed in our lifetime.

And that is where he told me the story.

It was in a book he had as a child, a collection of fairy tales and fables that his mother used to read to him. This one had stuck out to him, it had struck a note in his heart that still rang true today. He didn’t know it word for word but he knew the premise enough to tell me and for me to recreate the premise for you now.

There once was a king.

One day this King chose a man and assigned him the task of going out into the kingdom and picking the most beautiful flowers he could find to bring back to him. Another man was dispatched on the same day to pick the most noxious weeds he could find and bring them back.

And so each set about their assigned tasks and at the end of the day they returned, one with a wagon full of beautiful flowers and one with a wagon full of terribly noxious weeds.

The wise king called them before his throne and he asked the one who had brought the flowers “Tell me, did you find any weeds?” The man replied “No my king, I was too busy looking for flowers, I didn’t see any weeds at all.”

The king smiled and turned to the man who had gathered the large load of weeds, which were most assuredly resting amidst the beautiful flowers and asked “Tell me, did you find any flowers?” “No my king, I was too busy looking for noxious weeds. I didn’t see any flowers at all.”

Jason’s point was that more people used to look for flowers. We talked about this a while and he thinks Watergate was a turning point. Now I know full well what Watergate is but I prefer Jason not bring it up because it just makes me want that green goopy salad with marshmallows in it. I’m not sure if Watergate was the turning point but it definitely stands one of those times in which the record skipped, the party stopped, and the lights were turned on.

I guess it doesn’t really matter when or why it started, the end effect is the same. At some point a majority of media outlets (news, tv networks, filmmakers  etc) stopped looking to Little House on the Prairie and started looking to the National Enquirer to set the standard for behavior – and once the pied piper started playing that flute all the rats just followed along behind and ran right off the cliff together. Note: My use of rats here is a pied piper reference, not calling people rats. People are hope and potential filled individuals, regardless.

At that point, they decided that the business of looking for flowers held little appeal in terms of ratings or shock value and instead began the search for noxious weeds.

And after our talk yesterday, I finally understand reality tv.

Today, as I’m writing on my second book (You can purchase my first book by clicking here) Chef Lewis from my Alma Mater has graciously agreed to share with you a simple recipe for Chicken Pot Pie. I asked him specifically to do a guest post on Chicken Pot Pie because I’ve received so many requests for one that I’ve lost count. Why haven’t I ever brought you a recipe for chicken pot pie? The same reason I won’t be bringing you a recipe for seafood. ~giggles~ Take it away, Chef! 

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Hi there, I’m Chef Lewis from the University of North Alabama’s Culinary Department in Florence, Al. I was asked to do a guest post to share some of our recipes for the holidays, and I was more than happy to do so. We’re very happy to have Christy as one of our departments alumni’s, and we’re happy that we can share some of our ideas with all of you. This recipe was done by myself and my team Kenny and Devon.

The ingredients you’ll need for the pot pie are chicken breasts, cream of mushroom soup, cream of chicken soup, corn, peas and carrots, butter, white pepper, diced yellow onion, and buttermilk biscuits.

I will give easy instructions for making a smaller quantity  below as well.

Begin by boiling the chicken breasts in 4 cups of water with ½ of your diced onion until they are fork-tender (this will be around 20 minutes).

Remove the chicken from the water, keeping the water for later. Strain the onion out of the water with a colander or strainer, and let it cool.

Next you’ll brown the other half of your diced onions in the butter until they’re soft (around 8 minutes).

Then you take the cans of mushroom soup, chicken soup, the browned onion, and the white pepper and combine all of that in a big bowl.

Then you add about 1/2 (2 cups) of the chicken broth (the leftover water you boiled the chicken in) to thin out the soup mixture.

After that you open up the can of peas and carrots and the corn, and drain the liquid out of them, then pour that into the soup mix as well.

By now the chicken breasts should have cooled down enough that you can cut them up into bit-sized pieces.

The chicken goes into the soup mix as well. Just stir it all together and make sure it’s evenly mixed up.

All of the soup mix then goes into a deep greased 13×9 inch pan.

For the topping, you take the biscuits out of the can and flatten them out (you can use either a rolling pin or your hands).

Then stick the biscuits on the top of the chicken soup mix, till they’re covered.

Then you just stick it in the oven at 300 degrees Fahrenheit for around 20 minutes, and the top should be golden brown.

Enjoy! 

Today’s quote will likely make most of y’all giggle!

“Any mother could perform the jobs of several air traffic controllers with ease.”

~Lisa Alther

Submitted by Louise. Click here to add your quote to the collection.

]]> http://www.southernplate.com/2012/01/chicken-pot-pie-flowers-vs-weeds.html/feed 41 http://www.southernplate.com/2011/03/collection-of-dinnertime-bread-recipes.html http://www.southernplate.com/2011/03/collection-of-dinnertime-bread-recipes.html#comments Thu, 31 Mar 2011 15:09:29 +0000 Christy Jordan http://www.southernplate.com/?p=14381 Pin it

A classic Southern meal in the old days always included bread. Bread was a great meal stretcher and even the poorest of sharecroppers usually had the ingredients to make it thanks to the staples of 25 pound sack of flour provided by the land owners (look for a quote from my Great Grandmother Lela about this at the bottom of this post). Although I don’t have bread with every supper nowadays, more often than not we do. Here are some of my favorite dinnertime bread recipes, some classic and some new fangled. I hope you’ll find at least one or two new ones to make for those you love.

Drop Biscuits – And How Your Mama Did It Just Right

This is a recipe that is always considered a treat at my house, met with the same zeal as a dessert even though it is just a bread. A variation on my Mama’s hoe cake, she often mixed up the same batter and made drop biscuits instead.

Dixie Cornbread (Go Dawgs!)

This recipe is from friend and Southern Plate Family Member Terri. I have never had cornbread so moist in all of my born days. I feel certain that no small amount of my existance has been wasted up until tasting this.

Jordan Rolls – And why interruptions are the key to my success

This is my personal roll recipe, that I serve whenever an occasion calls for them.

I have GOT to remember to take a better photo next time I make these! This one is from three years ago, taken with my cell phone.

How To Make Buttermilk Biscuits

If you have had problems in the past with your biscuits turning out to be more like hockey pucks than our beloved southern staple, this recipe is the one for you.

Ten Minute Rolls

When you’ve got a family of rumbling stomachs and the meal about to go on the table these rolls come in handy. If you work fast, you can have them ready from start to finish in about ten minutes using ingredients you probably already have on hand.

When I first posted these lots of folks said they served them with butter and honey.

Hoe Cake

This bread is one of my dear favorites and I’d hate to think that some of you have never had it. It is among a list of recipes I love so much that I’d like to ask you to make them as a personal favor to me. My family’s hoe cake uses flour and produces a bread much like buttermilk biscuits in flavor only with a lighter and fluffier texture and crispy outsides.

Seeded Yeast Rolls, Ready From Your Freezer Anytime!

These rolls are absolutely delicious but my favorite part is the seeds. I LOVE wheaty bread with seeds inside, it’s my favorite. For this recipe, you can use what seeds you prefer or the combination I used. Everything is nicer when you customize it to your own tastes.

“Mama always said many a family would have starved to death back

then if not for biscuits and gravy.”

~My Grandmother, Lucille Pockrus, quoting my great grandmother, Lela Sanders.

If you’re new here, Welcome to Southern Plate! Sit down and get comfy because you are a grand addition to our table. You might want to check out our FAQ and subscribe by email so you don’t miss a thing! Gratefully, Christy

“You’re only spending one night, Katy”

“But PLEASE Mama, can’t I just spend ten nights?”

“Oh Katy” I said, in an exaggerated voice “We’d just miss you SO MUCH if you were gone more than one!”

This was a recent conversation we had on the way to take Katy to spend the night at my mama’s house. My kids don’t get to spend nearly as much time as I’d like with my parents because they live a pretty good bit away from us and I understood her excitement completely. There really is something magical about Grandparents.

We used to beg to spend the night with my grandparents. Grandmama, Grandaddy, and my great grandmother Lela all lived in one house when we were kids and getting to spend a Saturday night at their house was like hitting the jackpot for us for  many reasons but the two main ones were:

1. We were, of course, the center of their universe the entire time we were there and getting to be the center of the universe of these three people was about as good as it gets
2. Saturday night was Hee Haw night!

My rambling  today actually is related in a roundabout way to the recipe. ‘Course, I could just get right to the point, describe the dish, and give you the recipe, but wheres the fun in that?

My grandparents used to love ice cold buttermilk and though we scoff at drinking it these days (most folks going for whole or “sweet” milk as they used to call it), I can fully see why it would have been a treat long ago. You know how kids today like sour things, candy and even drinks? I can see how a child of the depression would look forward to a cold glass of rich, sour buttermilk the same way.

Me and My Grandaddy

On those special Saturday nights, we’d eat supper at their large table and then head on into the den as Grandmama made us glasses of milk (sweet milk for us, buttermilk for them) to crumble our cornbread into and eat with a spoon. I’d curled up next to my Grandaddy on the couch, his arm draping naturally around me once he finished his cornbread. We’d watch Buck Owens and Minnie Pearl, giggling and singing the PFFT! You Were Gone song when it came on as my grandparents acted like they had no idea what was coming up. The little jokes told in the cornfield had us laughing hysterically (kids are so much more easily impressed with jokes) and then they’d get down to the picking and a grinning, one of Grandaddy’s favorite parts of the show. “I’ma pickin’ – and I’ma grinnin’!”

I’d give anything to be able to have one more Saturday night at Grandmama and Grandaddy’s house in good old Huntsville, Alabama.

But life has changed and I’ve grown up. Hee Haw doesn’t show on any of my channels anymore and Grandaddy isn’t here to wrap his arm around me. Tomorrow I’m going to New York city for the first time in my life, to meet with my publishers and several people who are working behind the scenes on my book .  I bet Granddaddy is tickled at how a few  stories and recipes from the days of milk and cornbread have ended up with me flying to New York and having a book published. (Note, this post was written in 2010, to see the post about how my New York Trip went, click here.)

I’ll be gone almost four full days and during that time my kids are going to get to spend the night with their grandmama and granddaddy, which makes my heart a little less sick over leaving them and puts a smile on my face at the memories I know they’ll be creating. I bet they won’t have milk and cornbread but I think I’ll make some first thing when I get back. Maybe I’ll even pull up a little Hee Haw on Youtube and teach them the words to “You Were Gone”. (There is actually a video of me and my friend Terri singing this with the kids here)

With that bit of nostaliga, here is a classic Southern recipe for you. Simple yet delicious, with our beloved buttermilk as the headlining ingredient. I’ll save ya a slice, Grandaddy.

You’ll need: Sugar, Buttermilk, Vanilla, Eggs, Flour, and Butter or Margarine.

You also need a little lemon juice but I don’t have any right now so we’re making do without it. I’ll put it in the ingredient list down in the recipe though. I really prefer making do to making a special trip to the grocery store. That’s how folks did it in the old days anyway.

A little cinnamon is nice for the top, but not required.

You’ll also need an unbaked pie shell.

I am using my mix in the pan pie crust recipe here but you can just buy one if you like.

Place your butter or margarine in a mixing bowl with the sugar

Beat until light and fluffy

Add in your milk

(and lemon juice if you have it)

add in your flour

and eggs and vanilla

Here eggie eggie eggie!

You know I’m still aching for a chicken coop. One of these days we’re gonna have to move out of the city limits. ~sighs~

Mix that up well.

and pour in your pie shell (or pie crust)

Sprinkle with cinnamon

Bake for about forty minutes, or until browned. Remove from oven and allow to cool.

Note: This pie will be a little jiggly in the middle but as it cools it will set.

I prefer to serve mine cold. This has a very simple and light taste, its perfect to serve with berries or fruit.

It’s also pretty if you sprinkle each slice with a little confectioner’s sugar like I did in this photo.

I’ve never made this pie with Splenda but you can substitute that for the sugar if you like, just remember to measure it out light and fluffy, and remove a tablespoon or two so that you are using a weeee bit less Splenda than sugar, this will help avoid the artificially sweetened taste. Another sugar substitute that I’ve tried recently is one called Ideal Sweetener. I absolutely cannot tell the difference between that one and real sugar AND you can even bake with it. I’m having a hard time finding it in my area but you can visit their website to find out where they may have it near you. It is the closest thing to real sugar I have ever tasted (without being real sugar).

Add this recipe to ZipList!

Buttermilk Pie

Ingredients

• Unbaked 9 inch pie shell (or make your own with this recipe)
• 1/2 Cup butter or margarine, softened
• 1 1/2 Cups sugar
• 3 Tablespoons all purpose flour
• 3 eggs
• 1 Cup buttermilk
• 1 Tablespoon lemon juice
• 1 Tablespoon vanilla
• Cinnamon for sprinkling over the top, if desired

Instructions

1. In mixing bowl, cream sugar and butter together until light and fluffy. Add in all remaining ingredients. Sprinkle cinnamon over the top, if desired. Bake at 350 for forty minutes. Let cool and store in refrigerator.

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When was the last time you…

Had a spoon and egg race?

Saw how many cotton balls you could transfer to a bowl using only a glob of Vaseline on the tip of your nose?

Touched the sky with your toes?

Winked?

Picked out your favorite freckle on the face of someone you love?

Aren’t you overdue?

I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I—
I took the one less traveled by,
And that has made all the difference.
~Robert Frost
Submit your quote here.

(Originally published July 1, 2008) I told my mother I was going to do a web tutorial on how to make buttermilk biscuits, a staple in the south. She said “Oh, you HAVE to do that new recipe!”. Now, admittedly, these are awfully good. So good, in fact, that my mother has abandoned the long taught family method in lieu of this one. The finished product is lighter and more tender than our usual biscuit and it is worth the effort. If you have had problems in the past with your biscuits turning out to be more like hockey pucks than our beloved southern staple, this recipe is the one for you.

The cast! Featuring milk from Piggly Wiggly, butter or margarine, a tablespoon of lemon juice added (because I rarely have buttermilk in the house so this is a homemade concoction), and self rising flour. That’s it! (The actual recipe is at the bottom of this page)

For those of you who have no idea what self rising flour is….

You’ll also need salt and baking powder to make your biscuits rise .

This is only IF you don’t have self rising flour available where you live.

Put your flour in a bowl (With the salt and baking powder stirred into it if you don’t have self rising) and toss in the margarine. Now you need a pastry cutter or just fork with long tines , which is what I use.

Reckon I’m just not fancy enough for the pastry cutter.

I actually own three of the dern things. They’re floating around here somewhere…

Begin by simply cutting the butter into the flour.

Sit down and turn on the tv, this will take a few minutes (make sure your butter is cold).

When it looks like this and you can’t find any lumps of butter, you’re good to go . Stick this bowl in the fridge for ten to fifteen minutes. If this is your first time making biscuits with this method, I recommend fifteen. The colder it is, the easier the next step is going to be.

Add a tablespoon of lemon juice to your milk before you go get your bowl out of the fridge.

Stir it around and let it sit a minute or two.

Pour milk into flour mixture and stir until just moistened.

This is gonna be much looser than your typical biscuit dough, but it should look something like this.

Flour a surface.

I like to roll out waxed paper or do this on a large baking sheet so I don’t have such a hassle with the counter top.

Most folks just use the counter top though.

Be generous with the flour, you’re going to need it.

Dump out your dough onto the floured surface and sprinkle more flour on top of it.

Brush some flour on your hands and then wipe down your rolling pin really well. This is a family heirloom. My great grandmother bought it with green stamps for my mother when she was twelve. Once you have flour on your dough and on your hands, knead the dough with your hands two or three times. Don’t over knead your dough!

I always say: In dough, as in relationships, it is never good to be too (k)needy.

How do you knead your biscuit dough? If you’ve never done this before. Just place your dough ball (or wad as I call it. Attractive term, huh?) on a flat surface and then press down on it with the heel of your hand. Then fold it over into a bit of a ball again and repeat with the heel of your hand once more. You’ve just kneaded your dough twice. Stop there because we really don’t want to over knead and that is the most common mistake I’ve encountered in people’s biscuits turning out flat.

The second most common mistake I’ve encountered when biscuits turn out flat is someone who has accidentally followed the recipe for self rising flour biscuits using all purpose flour.

Roll it out until it is about 3/4 of an inch. Then lightly square it off with your hands. It should be about 9×5 inches at this point. You are going to have to stop after rolling it the first time and wipe down your rolling pin with flour again, as well as sprinkle some more on the dough to keep it from sticking.

Here is where these little suckers take on a bit of arrogance in my book. Normally, you would just roll it out and cut them, but in this recipe we want tender little pillowy biscuits, so we’re going to put a little more effort in them. Take one side of your dough and roll it over to the middle. Repeat with the next side until you have something like this.

I know this is awfully wet but go with me here……

Now pat or roll that out with your hands back to the original 3/4 inch and gently shape it back into a rectangle.
Repeat this process of folding over and patting out two more times. Don’t be afraid to dust your surface and your dough with a little more flour if need be. Oh, and you didn’t really have to use the rolling pin, you could have just patted it out all along with your hands, but I wanted to show you my heirloom rolling pin!

Now we’re ready to cut our biscuits. Most folks would use a biscuit cutter for this, but diehard southerners know one of the best way to do it is to use a swanky swig! Tin can is also acceptable as is a drinking glass. I used a smaller mouthed swanky swig because I prefer a bit smaller biscuits. I have small people in my house.

What is a swanky swig? Typically, it is a jelly jar which was decorated by the company to add charm and flair, thereby making it “swanky”.

Cut out your biscuits by pushing straight down with your glass, don’t twist it. I didn’t really waste all of this dough but I was trying to make it look a little more uniform for the picture. Normally, we cut them suckers one right on top of the other, then wad up the leftovers, pat it out, and cut again.

A lot of readers have said that they cut their biscuits with pizza cutters and just do a grid pattern. This ends up with square biscuits but no wasted dough! I do this every now and then myself.

Place these on a well greased baking sheet and make sure the sides touch, This helps them rise evenly and higher.

Bake at 450 for thirteen to fifteen minutes.

Until they look like this.

While still hot, brush with melted butter.

Now you’re done!

Alrighty, here is the actual recipe and I promise I will put an easier one up on my blog eventually but after doing all of this work to get the tutorial posted, I’m thinking these aren’t that pretentious after all.

VOILA!! I’m done!!!!

*Current note on White Lily Flour- For generations, this has been “The South’s Flour” and loved by all. However, last summer J.M.Smucker’s bought out White Lily and moved all production of our precious flour out of the south. Many people have said the quality and performance of the flour is no longer the same although J.M. Smucker’s states that it is. I suppose at this point it is a matter of personal preference and whether or not you can see a difference. I’ll always remember the White Lily from my grandmother’s and mother’s pantry fondly, but you’ll notice that I’ve strayed to other brands since the buyout.

“Friends will come and go. But your Family will always be there. Make your family your best friends.” ~Submitted by Southern Plate Reader, Janice. To submit your quote, click here.

Southerners LOVE congealed salads! We have recipes for them which include all manner of fruits AND vegetables. They are a throwback to days when food was scarce and gelatin was cheap. Door to door salesmen carried a wide array of it and my grandmothers used to delight in purchasing a multitude of what was likely the only convenience food they could afford.

Now some of you are wondering what a congealed salad is at this point as that seems to be a Southern term. A friend of my mothers confessed she had never heard it in her life until she moved to Alabama and asked Mama once, “Why don’t you just call it Jello?”.

Well, that’s a good question. Why don’t we just call it Jell-O salad? I asked Mama and she replied  
“Because it is a Congealed Salad”.

Everyone in my family loves congealed salads, but I specifically remember my great grandmother, Lela, eating them. She loved the strawberry ones best, such as this.

Lela was born in 1902 and so by the time I showed up, some seventy plus years later, she was already “on in years” as they would say. Life had not been easy to her but I am happy to say that her later years held considerable comfort as she lived with my Grandmama and Grandaddy.

Anyway, I am going off on a tangent again so I’ll get back to my point but stay tuned because I feel another digression coming . Lela never knew how to drive and she didn’t leave the house much except to visit friends with my grandparents or for her weekly trips to Kroger with Grandmama for groceries. I’ll never forget how she got ready on those days. She would get on her good dress, put on her hose (Lela NEVER wore pants) and slip on her hard leather shoes that clicked loudly when she walked. She’d take a handkerchief and fold it perfectly to place in her coat pocket and hook her sturdy leather handbag on her arm. Then she’d stand in front of the mirror a few minutes, patting her curled white hair carefully in place.

Now, a key thing to know about Lela was that she loved to give things to people. She lived on a small social security check but Grandmama and Grandaddy took care of all of the household expenses so Lela insisted on buying a few groceries. There were three of us kids in my house and we came to visit at least once a week. Each week when she took the trip to Kroger’s, she bought every one of us our own bag of goldfish crackers and a small pack of juicy fruit gum. Each week. Goldfish crackers were quite new then and all the rage. Our family couldn’t afford things like that when we were little, much less a separate bag for each one of us! Lela did this for years and I can still see the smile she’d get as she got up from her chair to go to the kitchen and get us our loot.

As we grew older, the novelty of goldfish crackers wore off but the weekly endowment still held a lot of meaning for all of us. We began saving them in the pantry, while still chewing the gum. After a while, you can just imagine the goldfish crackers which accumulated at our house! It didn’t matter, we loved them whether we ate them or not. Even now, whenever I see a bag in my pantry or even in the grocery store, I think ‘Lela’s thinking of me’, and I buy juicy fruit gum for my kids every now and then because I know if Lela were here she’d get it for them every chance she got.

(Her son, Samp, once mentioned liking a particular can of soup. She began buying him two or three cans each week. He would make over it and smile and thank her and go home to put it in his pantry. He told my grandmother that he counted once and had over fifty cans!)

I’m sure I had a point here somewhere….oh this post was about Buttermilk Congealed salad, wasn’t it? Well you see back in the day, Kroger sold a strawberry buttermilk congealed salad just like this one. Lela bought her a little container of it each week. Oh, do you know what else she did? As they got home and unloaded all of the groceries, Lela immediately took every jarred item (pickles or what not), opened it, closed it again, and put it in the refrigerator. It took my mother quite some time to figure out why it was she did that but now we know. The jar of pickles clearly states “Refrigerate after opening” ~smiles~.

This recipe is from my mother’s cousin, Analoyce. Analoyce was a bit older than Mama and I remember her because as a child we lived next door to her mother (Myrtle Tipton) until I was seven. Myrtle was my great aunt and just a wonderful woman along with her husband, Tip. They had a barn and Tip always let us play in it anytime we wanted. For some reason, we liked swinging on their front porch swing more than ours, too, even though it was exactly the same and only a few yards away! I don’t remember very much about Analoyce other than she was very nice and always wore red, red lipstick.

Wow, this is tangent day for me, isn’t it? Alright so back to the buttermilk salad. Very popular in the south, the taste is just such a divine treat. This is often made with peach or orange gelatin, just use your favorite.