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Full Episode Fridays: Gettin' Cozy - 3 Southern Comfort Food Recipes | Winter Comfort Meals
Jan 6, 2023
3 Southern Comfort Food Recipes | Winter Comfort Meals - Get winter soup recipes, a lunch sandwich recipe, and a homemade glazed doughnut recipe in this vintage Paula Deen show. Paula’s Best Dishes, Season 8, Episode 12.
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00:00 Intro
0:47 Sausage, White Bean & Swiss Chard Soup Recipe: https://www.pauladeen.com/recipe/sausage-white-bean-and-swiss-chard-soup/
6:57 Monster Club Recipe: https://www.pauladeen.com/recipe/monster-club/
13:13 Decadent Doughnuts with White and Chocolate Glaze Recipe: https://www.pauladeen.com/recipe/decadent-doughnuts-with-white-and-chocolate-glaze/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
- Hey y'all, Bobby here in the kitchen with my mom.
0:03
- [Paula] And today we're getting cozy with some
0:05
down home comfort food, y'all.
0:07
We're starting with a sausage white bean
0:09
and Swiss chard soup.
0:10
- Mm, it's great.
0:13
- [Paula] And then it's a stupendous sandwich,
0:15
the monster club.
0:17
- Doesn't it look very, very good?
0:20
- [Paula] Finally, we're making decadent doughnuts
0:22
with a chocolate glaze.
0:24
It's a desert that's as good as gold.
0:26
- 24 karat gold I believe it are.
0:31
(upbeat music)
0:33
(laughter)
0:35
- Okay.
0:36
- I just feel like getting cozy and comfortable.
0:39
- So what's more cozy and comfortable
0:40
- Than soup and a sandwich?
0:42
- Than a hot bowl of soup and a great sandwich?
0:44
- Nothing. - And that's what
0:45
we're going to do today.
0:46
- That's what we're going to do.
0:47
- So let's start with the soup.
0:48
- [Paula] It's a sausage white bean and Swiss chard soup.
0:51
- So I'm gonna start out by draining these white beans.
0:55
- Okay.
0:56
- And washing them off in the sink.
0:58
- [Paula] And we're just using two cans
0:59
of white beans, y'all.
1:01
If you just don't happen to have any fresh
1:04
put up white beans, you know you can use canned on this.
1:09
This is an easy day, so I'd say use canned.
1:13
Now I'm cutting up the onions,
1:15
getting that ready for our pot.
1:17
- How about getting our eye on, mom, and I'll
1:19
- Okey doke.
1:20
- Begin to brown our sausage.
1:21
- Okay. - We've got a pound of turkey
1:22
sausage here with the casings removed.
1:24
- Uh huh and it's actually a turkey Italian sausage.
1:29
- That's right, it's a hot a-turkey.
1:30
- Yes.
1:31
- It's a hot a-turkey sausage.
1:32
- A hot it.
1:33
- A hot a-turkey Italian sausage.
1:35
- All right, I've got two cloves of garlic.
1:40
- That's sticky too.
1:41
- It's sticky.
1:43
- I've got two cloves of garlic, Bobby,
1:45
that I'm gonna mince up along with our onion.
1:48
- Okay.
1:49
I'm gonna break this sausage up just a little bit.
1:50
- Okay, yeah.
1:51
- So we can cook it pretty evenly.
1:53
- This is gonna be really, really tasty and good.
1:59
Just perfect for the sofa and a good movie.
2:02
- Mm hmm.
2:03
- And Bobby, one of the ingredients
2:05
that are going in this is from my garden.
2:09
- Got some fresh chard to go in here.
2:11
- Yes, yes.
2:12
My little garden is just full of Swiss chard,
2:16
so this is working out great.
2:19
- Well already the sausage is smelling good.
2:20
- I'm gonna have this opportunity to use it.
2:23
This is such an easy, easy dish.
2:26
We just gonna put everything in there.
2:30
And let that saute, and while Bobby's working on that,
2:34
I'm gonna come down here and
2:36
I'm gonna work on our Swiss chard.
2:38
Isn't this beautiful?
2:39
I'm gonna take it out of our bowl
2:42
because the first thing I wanna do
2:44
is take the stem out of them.
2:46
Just like that.
2:47
You wanna do it like you would a collard or a turnip.
2:50
So I'm gonna take that stem out and just tear it up,
2:54
so it'll be in just all different shapes in our soup.
2:59
Isn't in beautiful, Bobby?
3:00
- It is.
3:01
While you do that, do you mind if
3:02
I measure out the chicken stock
3:03
- No. - And go ahead
3:04
and get that in there. - No, please.
3:05
No.
3:06
Just let that saute off for a few minutes but
3:10
- Okay.
3:11
- Please go ahead and measure our chicken stock.
3:13
- While you got your hands full.
3:14
- We're kinda lightening this recipe up a little bit.
3:18
We're using a low sodium chicken stock.
3:21
- Right.
3:22
- And the turkey sausage because
3:25
Bobby kinda likes to watch his figure.
3:27
(scoffs)
3:29
- I'm watching it grow lately.
3:31
- But listen that sandwich you gonna
3:33
be fixing next is gonna be like a monster club but
3:39
- In fact, that's what it's called.
3:40
- Is it?
3:41
- It is.
3:42
- Six cups of low sodium chicken stock.
3:45
Sausage and onion together.
3:46
That's a good smell.
3:47
- Yes.
3:49
Look at the beautiful colors.
3:51
Isn't that fabulous?
3:52
You know, only god could make a color that good.
3:55
Mm, mm, mm, mm.
3:57
To me, this reminds me of almost
4:00
like a cross between a lettuce and a collard.
4:04
- Mm hmm.
4:05
- It's gonna have a little bit of a bite.
4:06
- Yeah it's bitter like collards can be.
4:08
- All right, son, I think that's
4:10
ready now for your stock.
4:11
- You think so?
4:12
- Yeah.
4:13
- It looks good.
4:14
- Okey doke.
4:15
- So I'm gonna go ahead and add in
4:16
our six cups of chicken stock.
4:17
- Okay.
4:19
- Okay, so I've got my end of the bargain.
4:22
- Me too.
4:23
I've got one leaf left.
4:25
- And now, mom, it looks like
4:26
it's time for the white beans to go in.
4:27
- Yes.
4:28
Bring it on.
4:30
And you know what?
4:31
If you don't pass me that salt, son,
4:34
I'm gonna taste this and I know
4:35
that we were using a low sodium chicken stock.
4:41
I just wanna give this a quick taste.
4:48
I get where it's going.
4:51
Some salt and some pepper.
4:53
- All right.
4:55
- All righty and then we're just gonna
4:57
put in our four cups of Swiss chard.
5:00
It'll wilt right on down.
5:02
- Real, real fast.
5:03
- I'm gonna throw the Swiss chard in,
5:05
if you'll be making the marinade
5:07
for our monster club sandwich.
5:09
- Easy enough, and that's exactly what this is,
5:11
a monster club.
5:12
I'm gonna start out with these
5:13
four chicken breasts right here.
5:14
And I'm gonna take one of the best marinating
5:16
tools that there is, just a regular
5:18
old plastic storage bag.
5:20
- Okay.
5:22
- And then to that, I'm gonna add
5:24
a container of Italian dressing.
5:25
- Get this, son.
5:28
Doesn't this look yummy?
5:29
- It does, it looks delicious.
5:30
- See those white beans when I go
5:31
down there and dip them up.
5:33
Look, look at those white beans and that sausage.
5:37
Oh, isn't that pretty, y'all.
5:39
Yes.
5:40
- I'm gonna add a really nice fat sprig of rosemary.
5:45
And that's it.
5:46
- Italian dressing is one of those just
5:48
all purpose marinades, you know,
5:51
that you can always count on.
5:53
If you wanna keep it very, very simple,
5:56
Italian dressing is your man.
5:59
All right, Bobby.
6:01
I've got everything in our pot,
6:03
so we're gonna put the lid on that.
6:05
We're gonna let it cook for about 20 minutes,
6:09
and when we come back, we're gonna
6:10
put these monster clubs together,
6:12
cause Bobby and I are gonna get cozy today.
6:15
- And I'm gonna put the chicken in the fridge to marinate.
6:17
- Okay.
6:18
(laughing)
6:19
We'll see y'all back in a minute.
6:20
Coming up, the scrumptious soup
6:22
and sandwich combo deserves a hand.
6:25
(laughing)
6:27
And later, everybody knows doughnuts
6:29
are a girls best friend.
6:31
How do you like my ring Bobby?
6:32
- It looks delicious.
6:35
I so hope y'all are enjoying the show.
6:37
And if you do.
6:39
Be sure to like, subscribe in the notification
6:43
bell so you'll never miss a video.
6:46
And we'll be right back after the break.
6:53
- I'm ready to do something too.
6:54
- Okay Bobby.
6:55
- We gonna make a monster club.
6:56
- Well how about giving me that chicken?
6:59
- Oh yeah.
6:59
- So I can get started on this monster club.
7:02
First thing we wanna do, y'all,
7:04
is cook off our chicken breast.
7:06
- There's four of them in there.
7:07
- I was gonna say you marinated
7:08
four of these, no way I can eat two.
7:10
I've got a big appetite, but not that much.
7:14
- While you're grilling the chicken,
7:15
I'm gonna make a really nice herb mayonnaise.
7:16
- Okay.
7:17
Love an herb mayonnaise.
7:18
What all are you gonna put in it?
7:20
- Well I'm gonna zest this lemon.
7:21
- All right, I'm gonna slice us up some tomatoes.
7:24
And when I'm putting tomatoes on my sandwich,
7:27
I kinda like them nice and thin.
7:30
- Mm hmm.
7:30
- See how pretty those are, y'all.
7:32
All right, I'm gonna season these just a wee little bit.
7:38
There you go.
7:39
- All right, mom, I'm getting the thyme chopped.
7:40
This is fresh thyme. - Uh huh.
7:41
- Right out of your garden.
7:42
Maybe a teaspoon of fresh thyme.
7:44
- Okay.
7:45
Mm thyme smells good.
7:47
- It does.
7:48
About a cup of a regular mayonnaise
7:50
and a tablespoon of white vinegar.
7:52
- Okay.
7:53
And my breasts are coming along good.
7:56
And I kinda rotated them on my grill.
7:58
- Oh good.
7:59
- See, like this.
8:01
- Oh yeah, those are beautiful.
8:02
You know I love a club sandwich?
8:04
- I know you do.
8:05
- But I love a piece of grilled chicken.
8:06
That's just gonna make it perfect.
8:08
- Yeah, this is gonna be so good.
8:11
- You wanna try the mayo and see what you think?
8:12
- I do.
8:17
Mm, that's delicious son.
8:19
- Well let's put them together.
8:20
- Okey doke.
8:21
- Here you go.
8:22
- I'm gonna go ahead and prep our bread
8:24
and I'm not stingy with the mayo.
8:27
You know what I mean, chili bean?
8:28
- I do.
8:31
I'll go ahead and help you start to layer this.
8:33
- Okay.
8:34
- Muenster cheese for our monster club.
8:36
- Yum.
8:38
We've got bacon and we've got ham.
8:42
I'm gonna give each sandwich two nice thin slices of tomato.
8:48
Bobby, if you'll grab our tinfoil
8:51
because we're gonna put our sandwiches
8:53
in a little foil wrap.
8:57
And we're gonna put them on the grill
8:59
and I have these wonderful little bacon presses.
9:03
So it's kinda gonna be panini-like.
9:06
And they look ready, son.
9:10
- Golly, that looks very, very good.
9:12
- Doesn't it look very, very good?
9:16
All right, son, there's you.
9:19
One monster club you can wrap up.
9:22
- We might not have enough tin foil.
9:24
- I know, I know.
9:25
(laughing)
9:26
And there's the other one, sonny boy.
9:31
We're getting very, very close
9:33
to a wonderful cozy meal here.
9:35
- I'm gonna make a little present out of it.
9:38
- Did somebody say present?
9:39
(laughing)
9:42
- All right, they're both wrapped and ready
9:43
to go back on the press whenever you want to.
9:45
- Well I think we're ready, son,
9:47
cause our soup is certainly ready.
9:49
If you'll put that one down here at this end.
9:51
- Mm hmm.
9:52
- And we're just gonna press it and weight it down.
9:54
- Mm hmm.
9:55
- With our little bacon presses.
9:58
- Mm hmm.
9:59
- How's that for a
10:00
monster club y'all? - That's a monster club.
10:01
- Okay Bobby, I think they're ready son.
10:03
- Is it time?
10:05
- Yeah, I think so.
10:06
(upbeat music)
10:10
- Oh wow, that soup smells so good.
10:12
- Mm hmm.
10:14
And I'm just gonna serve our sandwiches
10:18
right in the foil.
10:20
- In the fall?
10:22
- In the foil.
10:23
(laughing)
10:26
- In the foil.
10:28
- Okay.
10:29
- You know that silver stuff.
10:30
- I thought you was talking about a time of year.
10:32
(laughing)
10:35
- All right, doesn't this look good?
10:38
I think that I'm probably gonna be dipping
10:43
my sandwich down into that stock.
10:48
Yum.
10:49
All right, there you go sonny boy.
10:51
- Mm hmm.
10:52
I think I gotta try this first.
10:55
- What do you think, Bobby?
10:56
- Mm.
10:57
This is great.
10:58
- Oh my gosh.
10:59
The Italian turkey sausage in there
11:03
is very, very tasty, isn't it?
11:06
- Very good.
11:07
- Yeah, don't you like having soup out of a cup?
11:10
- I do.
11:11
- Cause you can just
11:11
- I always end up just drinking it.
11:12
- Uh huh.
11:13
- Let's tear into one of these clubs,
11:14
see what it looks like.
11:16
- Mm.
11:18
This is a wonderful, delicate, light taste
11:23
and the Italian seasoning from my turkey sausage
11:26
has a element of surprise.
11:29
Look at this sandwich.
11:30
- Looks great, doesn't it?
11:33
Need a hand?
11:34
- Yes, would you clap for me please?
11:36
(laughing)
11:38
Here you go son.
11:40
(upbeat music)
11:42
Look at that.
11:44
(laughing)
11:46
Look at the juice, y'all, from the tomatoes.
11:50
Heating those tomatoes up, it just
11:52
brought every bit of the juice out.
11:56
(laughing)
11:58
I think Bobby's ready to cozy up
11:59
even with his own momma.
12:01
- Mm.
12:02
(laughing)
12:04
You like it?
12:06
- I love it.
12:07
- You taste the rosemary?
12:09
- Mm hmm.
12:10
Mm hmm.
12:11
- What a great combination.
12:14
- Mm.
12:16
What you looking at?
12:18
- Just cleaning you up a little bit.
12:19
- Oh thank you.
12:21
- So good, right?
12:22
You like my monster club?
12:22
- Mm, what a wonderful, easy meal
12:26
for an afternoon with a little nip in the air.
12:29
- And when we come back, chocolate covered doughnuts.
12:30
- Doughnuts.
12:33
Cheers.
12:36
Coming up, y'all these doughnuts
12:38
are a must have.
12:40
I need it a whole lot.
12:43
(laughing)
12:48
I hope y'all are enjoying the show
12:51
and I want to hear from you.
12:52
Tell me what recipes or videos you'd like to see me
12:55
make by just leaving a short comment below.
12:59
Now, let's get back to the show, y'all.
13:04
- It's time to make the doughnuts.
13:05
- And out of everything, besides you, of course son,
13:09
that I would wanna get cozy with,
13:11
is these dark chocolate, white chocolate
13:15
decadent dip cake doughnuts.
13:18
I'll be doing your wet ingredients for you Bobby.
13:20
- All right I got the dry.
13:21
- Oh, let's see we got a couple of eggs here.
13:25
- I'm gonna just go ahead and just make a mess.
13:26
- Okay, make a mess son.
13:28
- Every time I work with flour I make a mess.
13:30
It's like inevitable.
13:31
I'm gonna start with four cups
13:33
of just an all purpose flour.
13:35
- Okay.
13:35
I've got your two eggs.
13:38
And I need a half a cup of milk.
13:41
- And four.
13:42
- All right, so I'm gonna put my milk in
13:44
with my two eggs and I'm gonna measure
13:46
us out one cup of sour cream.
13:49
- Now one cup of sugar
13:51
and a half cup cocoa powder.
13:54
- All right, Bobby.
13:55
We're gonna add two teaspoons of baking powder,
14:01
a half a teaspoon of baking soda,
14:05
and a half a teaspoon of salt.
14:08
Now I'm gonna get my sour cream
14:10
into my wet ingredients and I'm just gonna
14:13
beat this up and we're just gonna add
14:16
our wet ingredients to Bobby's dry ingredients.
14:20
Okey doke, Bobby.
14:21
You've got your dry ingredients.
14:23
- This is pretty well mixed up.
14:24
- Incorporated real, real good, don't you?
14:28
- I have.
14:29
- All right.
14:30
- I'm gonna go ahead and get that
14:31
stuff out of the way because we're
14:32
gonna roll out our doughnuts right here on the counter.
14:33
- Yes, okey doke.
14:34
So there we go, just that quickly
14:36
we've got everything that we need
14:39
to make some delicious doughnuts.
14:43
Now we need to flour our rolling pin
14:45
as well as our board.
14:46
Chocolate cake doughnuts.
14:49
- I mean, this stuff is thick already.
14:51
- Mm hmm.
14:52
Yum, yum, yum, son.
14:56
- Good grief.
14:56
(laughing)
14:57
- You got it though.
14:59
Okay son, you can just pour that.
15:01
- You wish I could pour that.
15:03
- Well dump it.
15:04
- That ain't pouring anywhere.
15:05
- Let's say dump.
15:07
I love the color of the chocolate
15:10
cause we hadn't overpowered it
15:12
with, you know, so much chocolate.
15:14
It's gonna be a nice milky chocolate.
15:16
- Mm hmm.
15:18
All right, start rolling.
15:19
- Okay.
15:21
I'm gonna sprinkle this with a little flour
15:23
so I can work it.
15:26
I'm just gonna knead this just a little bit.
15:29
- You done with all this stuff?
15:30
- Actually I knead it a whole lot.
15:32
(laughing)
15:33
Oh we're talking about N-E-E-D now.
15:37
All right, so now I'm just gonna roll them
15:40
to a good healthy inch thick.
15:44
And of course, you have our doughnut cutter.
15:47
- This is gonna cut the whole and everything.
15:50
- Yes.
15:51
You wanna dip your cutter into the flour.
15:55
- Ready?
15:56
- Uh huh.
15:56
And then into the dough.
15:59
Ah.
16:00
Ha ha ha.
16:03
Ah ha ha ho ho.
16:07
Here comes a hole.
16:08
There we go.
16:09
Just make sure you dip that.
16:11
- Yeah.
16:12
- Real, real good and bring it all the way to the edge
16:14
and as close so that we don't lose a speck.
16:19
And we'll separate our holes from our doughnuts
16:23
cause everybody loves doughnut holes, don't they?
16:26
- Yeah, we should fry those too.
16:27
- Oh well.
16:29
(laughing)
16:30
- Really?
16:31
- Maybe I'm on to something.
16:33
Have me on your show sometime will you?
16:34
- I can't trick you, can I son?
16:38
Yum.
16:39
(upbeat music)
16:44
- All right I think we've got enough together here.
16:45
We can start making doughnuts.
16:46
- Yes.
16:48
I have my grease on 350 degrees.
16:51
- How long do they cook?
16:52
- Not long, son.
16:53
Just two or three minutes.
16:54
This cooks up very quickly.
16:57
Yes.
16:58
- That's just enough time to take a break
16:59
and come back, and dip them into a white and a dark ganache.
17:04
- Yes.
17:05
With platinum dust.
17:08
Coming up, we're cozying up to our decadent doughnuts.
17:12
(laughing)
17:16
I so hope y'all are enjoying the show.
17:18
And if you do.
17:20
Be sure to like, subscribe in the notification
17:24
bell so you'll never miss a video.
17:27
And we'll be right back after the break.
17:33
- All right, welcome back y'all.
17:34
We said it was gonna be quick,
17:35
and I believe these doughnuts are ready.
17:37
- They are ready son.
17:38
It's kind of a little hard to tell,
17:41
you know, when you're frying up chocolate doughnuts.
17:44
- When they're burnt.
17:45
- Cause they're already brown.
17:46
(laughing)
17:47
- Those look perfect.
17:48
- So I just went in with a fork
17:50
and broke one loose a little bit.
17:53
- I've got a few more.
17:54
Do we want another batch?
17:55
- Yes son, throw them in.
17:57
We'll do doughnut holes and all.
18:00
Great.
18:01
And while these are cooking, son.
18:03
- And one ugly.
18:04
(laughing)
18:06
- Ain't no such thing as a ugly doughnut.
18:08
(laughing)
18:10
Now we can just take this dough.
18:12
- I was gonna ask you, just roll it out
18:13
- Re-knead it.
18:14
- Keep on making them?
18:15
- Mm hmm.
18:16
And make it til it's gone.
18:17
- Okay.
18:18
- But while we're waiting on these to cook,
18:19
why don't we come on down here
18:21
to our white and dark chocolates
18:23
for our ganache?
18:24
We'll dip our doughnuts into the chocolate,
18:30
and then we're gonna sprinkle them
18:31
with this gorgeous glitter, y'all.
18:34
This glitter is as pretty as I've ever seen.
18:38
Look at this.
18:40
Isn't that gorgeous?
18:43
Looks like platinum, doesn't it girls?
18:46
And look at the gold.
18:50
Fabulosus.
18:52
All right, Bobby, let's add two tablespoons
18:54
of heavy cream, son, in each one.
18:58
And I'll man your doughnuts.
19:00
I promise I won't let them burn.
19:02
And then we're just gonna take our doughnut and dip.
19:05
- [Bobby] I see what's happening.
19:06
(laughing)
19:07
- [Paula] You get it, don't you?
19:07
- [Bobby] I think I do.
19:10
- [Paula] There we go.
19:10
- You can do a couple of different things here.
19:11
You could either just dunk them
19:12
right down in the top or you could
19:13
take a fork and do a nice drizzle
19:15
and do some sort of a pattern if you wanted to.
19:19
- Oh I'm gonna do a pattern all right.
19:20
- I don't see you wasting that sort of effort.
19:23
- You're gonna see pattern.
19:24
(laughing)
19:27
All right, there you go.
19:28
And if you'll mix up the white chocolate.
19:32
- Yeah.
19:32
I've got two ounces of white chocolate
19:33
and two ounces of dark.
19:35
- So I'm gonna take the first doughnut
19:40
and dip it in the chocolate and I'm
19:42
gonna use the platinum.
19:45
Cause girls love platinum.
19:48
And I think a white chocolate needs to be
19:54
sprinkled with gold.
19:58
And girls love gold too.
20:03
24 karat gold I believe it are.
20:07
- I hate to shatter your dreams.
20:09
It's not.
20:10
- What is it?
20:11
- Just sprinkles.
20:12
- It's just sugar. - Just sugar.
20:14
Sugar.
20:14
(laughing)
20:16
- Look.
20:20
- You are out of your mind.
20:22
- How do you like my ring Bobby?
20:24
- It looks delicious.
20:25
- Doesn't it look delicious?
20:27
(laughing)
20:28
- What you think Michael's gonna think about these?
20:29
- I think he's gonna love them.
20:30
- He's gonna walk in and his heads gonna explode.
20:32
- Yes.
20:32
(laughing)
20:34
His head'll probably spin.
20:39
I mean, these are some glitzy looking doughnuts.
20:43
If you're having the girls over,
20:45
I think that they'll get a kick
20:46
out of these doughnuts.
20:48
What do you think Bobby?
20:49
(laughing)
20:51
- I think they look pretty good to me.
20:54
- Mm hmm.
20:58
I think the girls will just have a fit over this.
21:02
- Girls?
21:03
- Do you want to come son?
21:04
- Anybody would have a fit over these.
21:05
- Well but they're just kinda fancy shmancy.
21:08
- It's the prettiest doughnut I ever ate, for sure.
21:10
- Mm, mm, mm, mm.
21:11
- Very, very good.
21:13
- Isn't that good?
21:14
- Mm hmm.
21:15
If a day comes up that you kinda
21:17
wanna get cozy, these are some great recipes.
21:20
The chicken club was over the top.
21:23
- Mm hmm.
21:24
- And the soup was full of surprise flavors,
21:27
you know, it was really so, so good.
21:29
So try some of these recipes, y'all.
21:32
I think you'll love them as much
21:34
Hey, y'all, it's Paula Deen.
21:36
Now, if you enjoyed this video, be sure to like it
21:40
and click the subscribe button as well as the notification
21:44
bell to be alerted when I post a video.
21:47
Love and Best Dishes Y'all.
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