Tuesday, June 29, 2010

South Africa - Bobotie (Beef Pie)

Here is the final recipe for 2010 FIFA World Cup Menu - Week 3. One more week to go. I'm going to do something special for the finals after the week 4 menu so stay tuned!

No matter where I looked when researching South Africa's cuisine I came across Bobotie. Basically it's a curry meat pie. Hmmm, beef, curry.... what's not to like! Some recipes call for apples and raisins in the beef mixture but I don't typically have those items on hand so I left them out. Add them if you like, it will give the recipe a sweetness and extra nutrients.

South Africa - Bobotie
Serves 6 - 8

  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 slices of bread (preferably stale) soaked in milk, drained and torn up into small bits
  • 1 lb ground beef
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 egg, beaten
  • 2 tbsp lemon juice
  • 2 eggs
  • 1/2 cup milk

  1. Heat oven to 325
  2. Grease a 9 X 13 inch loaf pan
  3. In a large bowl mix the onion through to the lemon juice together.
  4. Place the mixture in the loaf pan and bake for 40 minutes
  5. Mix the 2 remaining eggs and the 1/2 cup of milk together well
  6. Place over the cooked beef loaf and bake for an additional 15 minutes


Honduras - Black Bean Soup

Here is another recipe for the 2010 FIFA World Cup Menu - Week 3. This recipe has a few variables that allow you to make it your own. For the heat you can use whatever chilies you like. I've seen this soup done with jalapeno, chipotle or Tabasco. I've also seen people leave out the heat completely. In the summer a spicy meal that makes you sweat it a great way to stay cool so we'll be adding the heat here. I like a chipotle. When I open a can I take out each chipotle pepper and wrap it separately and freeze them. I never have a recipe that calls for a whole can of chipotle so freezing the leftovers individually means I have peppers ready to go for all those recipes that call for just one.

I've also seen this recipe call for sherry, red wine or dark rum. You can leave out the alcohol. I use whatever I have on hand. Usually that's red wine. It's only a small amount but it does give a little depth in the flavour profile of the soup.

Honduras - Black Bean Soup
Serves 4 -6

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium sweet red or yellow pepper, chopped
  • 2 cloves garlic, minced
  • 2 19 ounce cans black beans, rinsed and drained
  • 2 cups beef or veggie broth
  • 1 chipotle pepper, chopped (use 2 if you like it extra spicy!)
  • 1 14 ounce can chopped tomatoes
  • 1/2 lime
  • 1/4 cup red wine
  • 1/4 cup fresh chopped cilantro

  1. Heat the olive oil over medium high heat in a saucepan.
  2. Add the onion and sweet pepper and saute until softened
  3. Add the garlic and saute for 30 seconds
  4. Add the beans, broth, chipotle pepper and tomatoes
  5. Simmer 10 minutes
  6. Squeeze the juice from the lime and add to the soup.
  7. Add the wine and stir well
  8. Stir in the cilantro and serve


Saturday, June 26, 2010

Sole Meuniere

Here is another recipe from the 2010 FIFA World Cup Menu - Week 3. What a simple and tasty way to show off the wonderful taste of a lovely piece of fish! This recipe can be made with any white fish. I've done it with a nice piece of cod before and it was lovely. Also, you can leave off the dredging of flour. Some days I just can't be bothered. Yes, anything in butter is good....

Sole Meuniere
Serves 4

  • 4 4 - 5 ounce sole or white fish fillets
  • 1 cup flour
  • 4 tbsp butter
  • salt and pepper
  • 2 tbsp chopped fresh parsley
  • 2 tbsp fresh lemon juice
  • 4 lemon wedges

  1. Heat 3 tbsp of the butter in a saucepan over medium high heat.
  2. Add the parsley and let the butter turn golden brown
  3. Reduce the heat to medium and add the fish fillets
  4. Cook until the fillets are golden on both sides
  5. Season with salt and pepper as you like
  6. Remove the fish from the pan.
  7. Add the remaining tbsp of butter and the lemon juice.
  8. Heat until the butter stops foaming
  9. Place the fish fillets on their plates and pour the sauce evenly over each fillet
  10. Serve with a lemon wedge.


Wednesday, June 23, 2010

FIFA World Cup Menu - Week 3

Thus far it's been an interesting World Cup. I've been disappointed and shocked, often at the same time... Actually, that's pretty normal for the World Cup. That's why it's so much fun. It never goes exactly as you expect!

Here's week 3's menu.

2010 FIFA World Cup Menu - Week 3

1. South Africa - Bobotie (Beef Pie)
2. France - Sole Meuniere (without the same type of controversy the team has generated this year!)
3. England - Fish and Chips (We're cheating and buy this from take out. A new place opened up near me and it's causing a buzz so I must try it!)
4. Greece - Chicken Souvlaki
5. Honduras - Black Bean Soup

The official recipe for South Africa is the Bobotie. I wasn't keen on making a beef pie to bake in the oven this time of year but it is winter there... So I'll bite the bullet and be authentic.

I'll add the links to the recipes as I add them during the week. Enjoy!

Here are the other weeks in the 2010 FIFA World Cup Menu
Week 1
Week 2
Week 4
Final Game Menu

Tuesday, June 22, 2010

Algeria - North Africa Burgers

The final recipe from the 2010 FIFA World Cup Menu - Week 2. Deadly easy and even better tasting! These will become part of my regular summertime repertoire.

Algeria - North Africa Burgers
Serves 4

  • 1 lb ground beef

  • 2 tsp ground cumin

  • 2 tsp paprika, hot if you have a choice of which type

  • 2 tsp garlic powder

  • 1 tsp ground coriander

  • 1 tsp curry powder

  • 1/2 a large red onion, sliced

  • 4 pitas

  • lettuce, tomato, cucumber

  • yogurt dressing or tzatziki sauce


  1. Mix the beef with the cumin, paprika, garlic, coriander and curry.

  2. Form into patties, I made mine more oblong to fit in the pita

  3. Heat a pan or grill to high

  4. Sear the burgers and red onion on the grill, turn and cook until cooked to your liking.

  5. Remove the burgers from the grill or pan, turn off the heat

  6. Place the pitas on the grill or pan and warm on each side

  7. Assemble the burgers on each pita with lettuce, tomato, cucumber and yogurt sauce.


Argentina - Empanadas

Here is yet another recipe from the 2010 FIFA World Cup Menu - Week 2. You can use chicken or pork. I used pork but afterwards realized chicken would have been a good idea. I also used refrigerated crescent rolls for most of the empanadas but had leftover filling so I had those on a pita for lunch. Frozen puffed pastry would also work perfectly here. So it's up to you!

Argentina- Empanadas
Serves 4 - 6

  1. 3/4 - 1 lb lean pork loin
  2. 1 tsp dried thyme
  3. 1 tsp dried oregano
  4. 1 tbsp sweet and/ or hot paprika (I used a bit of both)
  5. 1 tsp garlic powder
  6. 1/4 cup olive oil
  7. 2 medium onions, cut in strips
  8. 2 medium peppers, green, red, yellow or orange (I used a bit of green and yellow)
  9. 2 tbsp white wine or chicken broth
  10. salt and pepper to taste
  11. pitas, refrigerated crescent roll dough or frozen puffed pastry

  • Slice the pork into 1/4 inch strips
  • Mix thyme, oregano, paprika, garlic powder and olive oil in a dish large enough to hold the pork
  • Add the pork and let marinate at least 4 hours or overnight
  • Heat a large skillet over medium high heat.
  • Add the pork to the pan and cook until the meat is brown on all sides
  • Meanwhile add the peppers and onions to the marinate and toss
  • Remove the pork from the pan and set aside, keep warm
  • Add the peppers, onion and marinate to the pan.
  • Add the white wine or broth.
  • Simmer until the peppers and onions are soft
  • Return pork to the pan and toss
  • If using the pitas, put some of the meat mix in each pita and serve.
  • If using dough preheat the oven to 350 degrees.
  • Roll out to make rectangles. The refrigerated crescent roll dough will give you 4 empanadas. The puffed pastry will have to be cut. Roll it to about 1/4 inch thick and cut into rectangles.
  • Put a bit of filling in each rectangle, being careful not to overfill
  • Fold over one side to make a triangle.
  • Cook in a 350 oven for 12 - 20 minutes until the dough is golden.


Saturday, June 19, 2010

Denmark - Toast Skagen

Here's another recipe from the 2010 FIFA World Cup Menu - Week 2. This is one of my very favorites. I used to spend a lot of time in Sweden and I fell in love with the country. This is a common appetizer.  Midsommer is one of my favorite holidays anywhere, anytime! The Danish call it Sankthansaften. The Scandinavian countries are quite similar although I know for a fact that none of them would agree to that!

I love Toast Skagen and it really is a perfect summer dish. Yes it's more of an appetizer than a meal but I could not resist including it in this menu. The name comes from the northern tip of Denmark, Skagen which is a popular fishing port. So even though it is really Swedish I had to include it. Really - it screams summer!

I was also torn because even thought the Swedish national team didn't make the world cup, they are celebrating a royal wedding today! Crown Princess Victoria is getting married (or is by the time this is posted)! So perhaps my little cheat here will be forgiven. Don't forget, Midsummer is celebrated in Denmark on the evening of June 23rd. The actual summer solstice is June 21st. I may have a shot of Aquavit on both days! Celebrate the longest day of the year! Skaal! (Proncounced Skoal!)

Toast Skagen
Serves 4

  • 1lb small peeled cooked shrimp
  • 4 tbsp mayonnaise
  • 4 tbsp creme fraiche or sour cream
  • 3 tbsp chopped fresh dill
  • 1/2 tbsp fresh lemon juice
  • salt and pepper
  • 4 slices white bread, buttered
  • 3 oz white fish caviar (I've used the sushi red fish eggs because that's what I could get locally and they worked perfect)
  • diced red onion for garnish
  • lemon wedges for garnish
  1. Dice up the shrimp
  2. Mix the mayo, creme fraiche, dill and lemon juice. Salt and pepper to taste
  3. Add in the shrimp
  4. Saute the bread until golden, cut into triangles
  5. Spoon the mixture on each triangle of bread
  6. Top with caviar, red onion and a sprig of dill
  7. Serve with a wedge of lemon on the side.
Enjoy with a shot of aquivat. Skaal!!

Korea - Kalbigui

Here's another recipe from the 2010 FIFA World Cup Menu - Week 2. Time for some ribs! Nothing screams summer more than ribs on the barbie. Today they're going to take a Korean twist. I've often seen this recipe done with beef short ribs but I have also seen it done with pork ribs. Use whatever you like. Life's easy.

Korea Kalbigui
Serves 4

  • 1 tbsp sesame oil
  • 4 tbsp soy sauce
  • 4 cloves garlic, minced
  • 2 tsp ginger, minced
  • 1 tsp chili powder
  • 2 tsp sugar
  • 2 lbs ribs
  • 2 tbsp sesame seeds

  1. Mix the first 6 ingredients together in a pan big enough to hold all the ribs
  2. Add the ribs, turn to coat thoroughly and marinated for at least 4 hours
  3. Heat the barbecue on high.
  4. Barbecue the ribs for 10 minutes on each side or so until cooked through. Baste with remaining ribs sauce with each turn.
  5. Sprinkle on the sesame seeds and let them brown a bit on the ribs.
  6. Serve with kimchi, a green salad with sesame dressing or an asian slaw made with shredded cabbage and carrots tossed with a little mayo, soy sauce, lime juice and cilantro.

I'm really enjoying incorporating asian flavours into the barbecue these days! Yum!

Thursday, June 17, 2010

FIFA World Cup Menu - Week 2

Here it is! Week 2. 3 games a day, I'm in total overload. And I've discovered I'm seriously going for Spain. I was quite disappointed when they lost their first game. For the whole day... The emotions one goes through for their favorite teams - sigh - I'll never make it to the end!

2010 FIFA World Cup Menu - Week 2

1. Argentina - Pork Empanadas
2. Denmark - Toast Skagan (June 23rd is Sankthansaften or Midsummer in Denmark. Time to celebrate!)
3. Korea - Kalbigui (Grilled Ribs)
4. Italy - Pea Risotto
5. Algeria - North Africa Burgers

This week is going to be fun. I have fresh peas, first batch from the Annapolis Valley, Nova Scotia! They'll make a great risotto. The link here is for my general risotto recipe. I've blogged about it a couple of times, type risotto in the search box on this page in the upper left corner and you'll get lots of tips and tricks. I just used shallots, garlic, and peas in this one. It was awesome.

Toast Skagan is a lovely summer treat and one of my favs. The Korean Ribs will be lovely on a hot day.

I'm looking forward to making empanadas but instead of making the dough (if you have a Mexican, South American or African food market handy you could pick up the empanada bread there, I don't have such a place around here) I'm going to just use pita bread or refridgerated cresent roll dough. Life doesn't have to be complicated to experience the great flavours of the world!

Check back as I'll add links to the recipes above as I add them to the blog, just like last week.

Here are the links to the other weeks in the 2010 FIFA World Cup Menu
Week 1
Week 3
Week 4
Final Game Menu

Tuesday, June 15, 2010

Portugal - Pasta with Mussels and Chorizo

Here is the last recipe for the 2010 World Cup Menu - Week 1. Week 2 will be up soon!

This is one of those recipes where freezing leftover pasta pays off. You can skip a time consuming step for this recipe if you already have pasts cooked and ready to go!

If you have a choice of chorizo, obviously get the portugese chorizo if you can but if you only have a choice between spanish and mexican, get the spanish.

Portugal - Pasta with Mussels and Chorizo
Serves 4 - 6


  • 1 lb pasta, penne, or small spirals
  • 1 tbsp olive oil
  • 2 chorizo sausage links, chopped
  • 2 shallots, finely chopped
  • 2 cloves garlice, minced
  • 1/2 cup white wine
  • 4 lbs mussles, washed and debearded
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat leaf parsley
  • 1/2 cup fresh lemon juice
  • Salt and Pepper to taste


  1. Cook the pasta according to the package instructions, reserve 1 cup of the cooking liquid before draining. Set aside
  2. In the same pot you cooked the pasta in, heat the oil over medium high and saute the chorizo and shallots until golden
  3. Add in the garlic and cook for 30 seconds
  4. Add in the wine and simmer about 5 minutes until reduced by half
  5. Pour the sausage mixture into a bowl and keep warm.
  6. Add an inch of water to the bottom of the same pot and add the mussels.
  7. Bring to a boil and cook until the mussels are open, about 4 minutes
  8. Drain the mussels, add in the pasta, sausage mixture and mussels all to the pot.
  9. Add the leftover pasta water as necessary to get a nice moist pasta
  10. Sprinkle with cilantro, parsley and lemon juice
  11. Salt and Pepper as necessary


ps. I threw in some chopped up beet greens with the sausage and shallots. It was a great way to up the veggie content and a great way to use up some 'in season' beet greens. They tasted perfect!

Monday, June 14, 2010

Japan - Chicken Yakitori

Yet another recipe from the 2010 FIFA World Cup Menu - Week 1. This is beyond simple, perfect for the barbecue and super healthy. You can serve these tasty skewers with brown rice, whole wheat spaghetti or soba noodles. Or for a super light meal, serve them a bed of lettuce leaves.

This recipe calls for mirin which can be hard to find. Mirin is a sweet rice wine. If you can't find it use a mixture of 2/3 rice vinegar, 1/3 water and a bit of sugar. You are looking for a sweet tangy taste.

Chicken Yakitori
Serves 4

  • 2/3 cup soy sauce
  • 1/4 cup mirin
  • 1 tbsp sugar (even if you use the mirin substitute listed above, add this amount in addition to what you put in the vinegar mix)
  • 8 boneless skinless chicken thighs
  • 8 shitake mushrooms
  • 8 green onions, cut into 1 inch lengths
  • 1 each, red and green pepper cut into 1 inch chunks

  1. If using bamboo skewers, soak in water for 30 minutes
  2. In a saucepan, mix soy, mirin and sugar.
  3. Heat until the sugar is dissolved and let cool
  4. Heat the barbecue or broiler to high
  5. Thread the chicken, mushrooms, green onions and peppers onto the shewers
  6. Brush the skewers with the sauce and barbecue or broil, turning until cooked through.
  7. Baste with the sauce as you turn the skewers
  8. Serve over rice or noodles with the leftover sauce.

Enjoy! So far the Japanese have won their first game on foreign soil in the World Cup!

Friday, June 11, 2010

Australia - Shrimp on the Barbie

Here's another recipe for the 2010 FIFA World Cup Menu - Week 1. This recipe is ridiculously simple and perfect for the summer barbecue. I'm not sure how really authentically Australian it is but to those of us here in North America it's what we think of first when someone says "Australia!". Well that and Foster's beer. If you really feel the need to be authentic, have a Foster's with your meal (save the can for beer can barbecuing a turkey later)!

This recipe calls for leaving the shells on so they don't dry out and overcook on the bbq. If you want to remove the shells for easy eating, only marinate for 10 minutes max otherwise the lemon juice will cook the shrimp!

Australia - Shrimp on the Barbie
Serves 4


  • Wooden skewers
  • 1/2 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 1 shallot, finely diced
  • 1 lb large shrimp in the shell
  • Salt and pepper
  • 4 cups of spinach leaves

  1. Place wooden skewers in the water to soak
  2. Mix lemon juice, garlic and shallots together
  3. Toss in shrimp and let marinate for one hour
  4. Heat the BBQ on high.
  5. Thread the shrimp on the skewers and sprinkle with salt and pepper
  6. Cook the shrimp on the BBQ until cooked through
  7. Serve on a bed of spinach.
Yup, that's it. Enjoy!

Mexico - Fish Tacos

Here is the first recipe for the 2010 FIFA World Cup Menu - Week 1. I'm watching South Africa and Mexico play right now! I may be a little too excited for this World Cup... (OMG, South Africa just scored the first goal of this World Cup!!! WAAAHOOOO!)

Mexican Fish Tacos
Serves 4

  • 8 Small soft tortillas
  • 2 tsp vegetable oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 2 tsp cumin
  • 2 tsp dried chipotle chili powder or 1 whole canned chili, diced
  • 2 tsp dried ancho chili powder
  • 5 - 10 dashes of Tabasco, depending on how spicy you want it!
  • 1 lb cod or a firm white fish, cut into 1 inch cubes
  • 2 cups shredded lettuce
  • 1 avocado, diced
  • 4 green onions, sliced

  1. Heat oil in a pan over medium high heat
  2. Add onions and saute until soft
  3. Add garlic, tomatoes, cumin, chipotle, ancho chili powder and Tabasco to pan
  4. Simmer 5 minutes
  5. Remove mixture from pan
  6. Add more oil if necessary and add cod to pan
  7. Sear cod on both sides until cooked through and then add tomato mixture back to the pan, toss
  8. Warm tortillas if desired
  9. Assemble tacos by dividing the cod and tomato mixture between the 8 tortillas
  10. Top with lettuce, avocado and green onions.
Enjoy the game!

Thursday, June 10, 2010

FIFA World Cup Menu - Week 1

Are you ready for some football?!?!?! Okay, not that kind of football just yet! How about some world football, that thing we call soccer here in North America? Tomorrow the 2010 FIFA World Cup kicks off and as promised, I'll be cooking meals from some of the participating countries. I'm going to do 4, 5 day week menus featuring something from each continent each week (or mostly like that). Since it is summer in these parts I'm aiming for warm weather, mostly bbq type dishes. Keep in mind that I don't have access to all sorts of authentic ingredients for all the various world cuisines so I'll be doing my best with local goodies.

I was going to have the dishes to match who was playing each day but after the group stage that could get tricky... and I don't want to jinx anyone by assuming they either will or won't make it past the group stage!

So here we go! Ole, ole, ole, ole! Guaranteed to be fun month!

  1. Mexico - Fish Tacos
  2. USA - Hot dogs and Fries or Sweet Potato Fries (there is no recipe for hot dogs, buy them at the grocery store - enjoy)
  3. Australia - Shrimp on the Barbie
  4. Japan - Chicken Yakatori
  5. Portugal - Pasta with Mussels and Chorizo
I'll add recipes as the week goes on so check back for the links. I'll add Week 2 next Thursday.

Here are the links for the other weeks in the 2010 FIFA World Cup Menu
Week 2
Week 3
Week 4
Final Game Menu

Wednesday, June 09, 2010

Beer, Bacon and Onion Soup

This is an interesting and simple variation on French onion soup.
Beer, Bacon and Onion Soup
Serves 4

  • 4 slices bacon, cubed
  • 2 -3 cups sliced red, white, yellow onions, shallots
  • 1 cloves garlic, minced
  • 2 bottles beer
  • 2 bottles water
  • 1 tbsp Club House Le Grille steak spice or steak spice of your choice
  • 3 tbsp fresh or 1 tsp dried thyme
  • Salt and pepper to taste
  • Shredded cheese of your choice to top bowls (I used mozza and parmesan)
  • Sliced bread to top bowls.

  1. Heat bacon over medium heat until cooked.
  2. Add onions and saute until brown
  3. Add garlic and saute for 30 seconds
  4. Add beer, water, steak spice (and dried thyme if using)
  5. Simmer 15 - 20 minutes
  6. Salt and Pepper to taste
  7. Toss in fresh thyme
  8. Spoon in oven safe bowls and top with bread and cheese.
  9. Heat under the broiler until the cheese is bubbly
  10. (If you don't have oven safe bowls, toast the bread with the cheese on it until browned and place on top of soup in bowls)

Simple! Enjoy!

Thursday, June 03, 2010

Best Baked Fries and a Kicked Up Dip

Last night I had a portie burger and fries. I did the fries a little differently and they turned out so good I had to share. The burger was pretty basic, grilled portabello mushroom with cheddar, onions, bacon, tomato and lettuce with a little mayo on one side and a little of our kicked up dip on the other. I'll get to that in a minute. First the fries!

Most people have cut some fresh potatoes into fries, tossed them in olive oil and seasoning and baked them. Typically we put them on a baking sheet, sometimes with aluminum foil or parchment paper. Last night I threw them right on the oven rack. ***Put a tray underneath, on the lower rack or you'll get drippings on the bottom of your oven!*** This allowed the heat to get at them from all sides. Just that little difference in the cooking method made a huge difference in the end result. They were super crispy. I tossed on some spicy mesquite seasoning. They were perfect!

Now on to the Kicked Up Dip! Super simple. I often mix ketchup and mayo for a nice tangy dip or spread but this time I added Garlic Chili Pepper sauce to the mix. YUM!!

That's it. What a great pub style meal that was really healthy!

Wednesday, June 02, 2010

Gardening Update - We're almost all planted!

Okay, I'm getting there. For those of you saying "you haven't got everything in yet?!", tomorrow the high is suppose to be 11 Celsius (54 F) and the plants/seedlings are sitting outside. We're not exactly missing the great weather but the plants are still growing in their peat pots.

Today I got in the blueberry bushes. The first bush I bought is really just a twig. We'll see if it takes. Worse case I'll have to buy a new one for next year. The other bush is really nice and should do okay. I also put in some lavender and rosemary back in that corner but I'll probably move the rosemary next spring when I clear out behind my shed for a herb garden.

I also put in the final rows of beets and onions. That space if finally full. I have some beets and onions spouting out of the first 2 plantings. My garlic is doing awesome. It loves the chilly weather so it's been perfect lately. I also have 7 potato plants with leaves up through the soil. I've been mounding the soil around the leaves and only had to re-bury 3 potatoes. The space is on a bit of a slope so I've had some erosion but hopefully as the leaves come in that will stop. I'm keeping an close eye to ensure we have no potatoes enjoying the sunshine (and getting toxic green bits)

I have a couple more flower pots to do, just small ones with some leftover annuals I picked up to do the railing containers. I'm also going to do 2 pots of tomatoes since I have so many healthy seedlings. Then that will be it until later in the summer when I'll plant some spinach. The weeds are trying to beat me down but I won't let them! On a side note, I dug up the bottom of a fence post today while clearing out the space for the tomatoes. I didn't even know it was there!! There was no decay or breakdown of the wood... makes me wonder how much chemicals were in the wood to prevent it from decaying while sitting it wet mud... And that's where I'm putting tomatoes to eat. Well that's going to bother me for a bit.

I have a pair of knee pads that you velcro on to your legs. I've always hated them because the velcro in the back digs in when I bend. While drying off after my shower it dawned me that I could just turn around the velcro, have it in the front of the knee so it won't dig in also it will be on the outside of the pad and won't be anywhere near my skin. Brilliant. I've had those pads for years and am just now realizing this. Good gravy I'm quick!