Catch of the Week #35

Captain Pete’s boat the Robust out catching your albacore tuna for next week’s share!

*** Pick Up This Thursday, November 17th (Friday, November 18th for Noggins Greenwich) from 3pm***

This Week’s Catch…we had lined up shares from our friends at Organic Ocean for this week, but it wasn’t in the cards! The good news is you’ll have a whole week to research recipes for delicious albacore tuna from BC courtesy of Captain Pete on the FV Robust.
Fish Only and Fish  and Shellfish Mix

Atlantic Pollockpollachius virens

Wild Caught
Bycatch
Fisher: Doucet
Caught: George’s Bank
Landed: Pubnico,NS
Cut: fillet

Atlantic Pollock are related to cod and haddock, but differ in appearance from others in the cod family by having a pointed snout, a projecting lower jaw, and a forked rather than square tail. This deep-sea fish, typically weighing from 2 to 15 pounds (1 to 7 kg), is prolific along the coasts of both North America and Europe.

Pollock have a brownish-green back that fades to yellow-grey and then silver-grey on its belly. It can be identified by a small barbell that extends from the chin of the fish to its whiskers. It has a fairly elongated and rather thin body, three dorsal fins and big eyes. Considered a strongly flavoured whitefish, it is commonly used to make fish and chips and imitation crab.

Common names:

Boston bluefish
Blue cod
Blue snapper
Saithe
Coalfish
Coley
Colin (British)

Cooking Methods

 

 

 

BakeBrollFrySauteSteam
Sea Vegetable Add On
This week we are lucky to have Sea Lettuce and Dulse from Fred Dardenne our favourite forager!

We realize that not all of you are seaweed fans out there, but give them a try! At the very least you can throw them into your morning smoothie. This week we’ve printed off a nutrition breakdown with a recipe for Seaweed Tapenade on the other side. It’s worth a shot!

Dulse palmaria pulmata

Did you know that at its highest levels of concentration Dulse has 34 times as much potassium as a banana?

Seaweed, Aisle 4: Why This Bacon-Flavored Superfood Could Be the Next Kale
http://www.bonappetit.com/test-kitchen/ingredients/article/dulse-seaweed

“Fresh, raw dulse has a nice minerality and tastes very much like the ocean,” says Jason Ball, a research chef who works extensively with dulse at Oregon State University’s Food Innovation Center in Portland. “But when you pan-fry it, it takes on a lot of those smoky and savory characteristics that are very, very similar to bacon.”

“People have this negative idea of seaweed, but I would love for dulse to be as ubiquitous as mushrooms or tomatoes,” Ball says. “I think we’re on our way.”

Preparation Tips

Dulse is prepared quickly and easily in a variety of ways:

Snacks – Naturally tender and tasty, try dulse as a snack right out of the bag anytime or drizzle a little extra virgin olive oil on your dulse for a heart healthy snack.

Smoothies-  add to your favourite fruit or green smoothie

Salads – Tear or scissor snip into bite size pieces. Add to salad (garden, Waldorf, Caesar, Greek) and let sit for a few minutes to tenderize.

Soups – Check for occasional (rare) tiny hidden pebbles or shells in the leaves – no other prep needed! Add about 1/4 cup to 1/3 cup per serving. Cooks immediately, turns a lighter color. Try in chowder, minestrone and bouillabaisse. Reduces use of table salt.

Sandwiches – Adds unique seafood flavor and extra nutrition to any sandwich. Pan–fry or bake a few minutes and replace bacon in a BLT. Spice up Reubens and Subs. Add “as is” to moist sandwiches, rinse lightly and add to a dry sandwich.

Stir-fries – Great with tofu or tempeh, also with most other seafood. Complements most veggies. Reduces use of salt and/or soy in stirfries. Add just before serving to retain deep red color.

Marinate Soak dulse in your favorite dressing (or simply lemon juice or vinegar) for a zesty taste.

If you prefer even more tender and less “salty” dulse, lightly rinse before use.
Sea Lettuce ulva lactuca

Sea lettuce is the “salad greens” of the sea vegetables. It is a leafy, vibrant dark green, with a distinctive flavor and aroma. This sea vegetable is good raw, but tends to have a slightly bitter taste when cooked, unless added to other ingredients. Sea lettuce is good in soups or salads. Experiment by tearing or cutting the whole dry leaves with scissors into your favorite dish.

Harvested and enjoyed worldwide, it is common in temperate and colder seas. The sustainable harvesting and handling of our sea lettuce is certified organic and we voluntarily test for heavy metal, chemical, and microbiological contaminants.

Nutritionally it is very high in iron and protein (similar to dulse), and is high in iodine, aluminum, manganese and nickel as well. Like most of our sea veggies, sea lettuce provides considerable amounts of dietary fiber (31%). Since our sea veggies are low temp dried in the sun, sea lettuce enzymes are still active.
Seaweed stories!

Check out this comprehensive article from the Telegraph. So many cultures enjoy seaweed on a regular basis. Many think it is the secret to longevity. Just ask the Greeks and Japanese!

“If you find the flavour too strong, then cooking the seaweed slowly, at a lower temperature, gives a more subtle flavour. Dulse broth, which sounds as if it should taste like a storm-racked beach, in fact has quite a delicate flavour.”

http://www.telegraph.co.uk/foodanddrink/recipes/5429366/Seaweed-recipes-the-best-of-fronds.html
 
Storage and Handling

Pollock- your pollock will be fresh. For best results please consume by Sunday or freeze for up to 6 months.

Sea Lettuce and Dulse- your sea lettuce should be refrigerated and consumed within the next 5-6 days.

SUBSCRIPTION ADD ONS
We are still offering an option where subscribers could add on an extra pound of fish or shellfish available for the current week’s share for $18. We have hidden the images in our shop as ADD ONS are exclusively available to our Catch of the Week subscribers. Please click on the links below:

Fish:http://afishionado.ca/shop/product/323618630
Shellfish:http://www.afishionado.ca/shop/product/316451165

Orders must be in by 9:00am Wednesday morning in order for us to have everything ready to be packed Wednesday at noon. Thanks!!

           HOLIDAY TIME!!

The holidays are just around the corner and we are working away on some special sustainable seafood offerings for the seafood lover(s) in your life!

You can choose from:
Oyster boxes for clients, friends or family (25, 50, 100 count cases oysters and your choice of oysters, we can deliver)

 

      Oyster lovers accessory pack (shucker, bar mop towel, kimchi mignonette)

 

      Smoked and Salted Holiday gift pack

 

      Sustainable Sushi lovers pack  

 

      Gift cards

 

We also do oyster bars, raw bars, and hot smoked bars (chowder, smoked fish etc) for holiday parties.
Please contact us at hello@afishionado.ca for pricing and details!!

RECIPES

Cream of Leek and Fish Soup
With leeks still available at the farmers market’s and pollock in this week’s share this soup will do the trick to warm yer bones and fill yer belly!


Serves 4

Ingredients

  • 8 cups (2 litres) chicken broth
  • 1 lb (454 g) skinless, boneless white-fleshed fish fillets
  • 2 large leeks, sliced (white and green parts separate)
  • 2 stalks celery, thinly sliced
  • 1 potato, peeled and diced
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 tbsp (30 ml) olive oil
  • Salt and pepper

Preparation

  1. In a saucepan, bring the broth to a boil. Season the fish fillets with salt and pepper. Reduce the heat to low. Place the fish in the simmering broth and poach for about 3 minutes or until they are cooked and flake easily. Remove the fish from the broth and set aside on a plate. Keep the broth warm.
  2. In another saucepan, soften the vegetables, except for the green part of the leek, in the oil. Season with salt and pepper. Add the warm broth and simmer for about 20 minutes or until the vegetables are cooked.
  3. If desired, in a small pot of salted boiling water, blanch the green leek slices for 3 minutes. Cool under cold water and drain. Set aside.
  4. In a blender, purée the soup until smooth. Adjust the seasoning.
  5. Ladle the soup into bowls. Flake the fish and divide it among the bowls. Add a few green leek slices. Drizzle with olive oil and season with pepper, to taste.

Fish Tikka Curry

Ingredients

  • 1 lemon
  • 3 tablespoons tikka curry paste
  • 1lb white fish fillets
  • 1 onion
  • 2 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 1 fresh red chilli
  • 15 g cilantro
  • olive oil
  • 300 g potatoes
  • 2 ripe tomatoes
  • 300 g frozen cauliflower florets
  • 50 g red split lentils
  • 320 g basmati rice
  • 10 cloves
  • 4 tablespoons fat-free natural yoghurt

Method

  1. Cut the lemon in half, cut one half into wedges for serving later, then squeeze the juice of the other half on to a large plate and add 1 tablespoon of tikka paste. Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost.
  2. Peel and slice the onion, garlic and ginger with the chilli and coriander stalks, then place it all in a large casserole pan on a medium heat with a lug of oil and the remaining tikka paste.
  3. Peel the potatoes, cut them into 2cm chunks, then stir them into the pan and cook everything for 15 minutes, or until softened, stirring occasionally. This will build up great flavour.
  4. Quarter the tomatoes, add to the pan with the cauliflower, lentils and 600ml of boiling water, and bring back to the boil. Simmer for 45 minutes, or until the lentils are cooked through and the sauce is lovely and thick, adding splashes of water, if needed, then season to perfection.
  5. Around 15 minutes before the curry is ready, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and the cloves. Cook on a medium heat, with the lid on, for 12 minutes, or until all the liquid has been absorbed.
  6. Dry-fry the fish in a large non-stick pan for 3 to 5 minutes per side (depending on the thickness), or until charred, gnarly and cooked through – don’t be tempted to move it around, just let it colour and crisp up nicely.
  7. Stir half the yoghurt through the curry and dollop the remaining yoghurt on top. Fluff up the rice, flake the fish on top, then sprinkle with cilantro and serve alongside the curry, with lemon wedges for squeezing over.

Seaweed Tapenade Recipe

Serves 6-8

25g seaweed
3 shallots, finely diced
50g pitted olives, finely diced
50g capers, finely diced
Zest of 1 lemon
Juice of 1/2 lemon
1/4 tsp black pepper
80ml olive oil

Rehydrate seaweed according to instructions on packet. Chop finely, and stir through shallots, olives, capers, lemon zest and juice, black pepper and olive oil.

 

EVENTS:
We are excited to be participating in an education day entitled Canada’s Ocean Playground presented in partnership between the NFB and Dalhousie next Wednesday, November 23rd. We’ll be sure to take some photos and share highlights from the day! Wish us luck with the toughest of audiences-grade 7’s and 8’s!!

 

 

Did you know we have an oyster bar for your wedding or next event?

Please contact us at hello@afishionado.ca with any questions about booking this sweet rig for your very own oyster bar!


Hana and Aryam serving up oysters at the Saraguay Club last Friday!

 


Shucked Oyster Platters


Order one of our shucked oyster platters and let us do the work for you!
Available for pick up or delivery. You can your guests can shuck, slurp and savour your way across the Maritimes!

  • Taste of the Sea Platter 25 oyster platter with all the fixings $80
  • Oyster Lovers Platter 50 oyster platter with all the fixings $150
  • Get Me Shucked Package 100 oyster platter with all the fixings $285

Oysters are available to order anytime! www.afishionado.ca/

PICK UP HUB HOURS:

***PLEASE NOTE*** If at all possible please pick up your shares on Thursdays (Fridays at the latest).  We have partnered with pick up locations to have your share available to pick up until Saturday where possible, but it is still best to pick it up as soon as you can to ensure that it is in the same state as when we drop it off!

Please sign for your share and double check the label to ensure you picked up the correct one!!!
The Grainery
closes at 2:00pm on Saturdays. Please ensure you pick up your shares between Thursday at 3:00pm and Saturday at 2:00pm.
The Dal Club Pub is not open on Saturdays. Please ensure you pick up your share by 8:00pm Friday evening. They are open MONDAY to FRIDAY 8AM TO 8PM MONDAY TO FRIDAY
Noggins Corner Farm Market subscribers can pick up shares Friday from 3pm until Saturday at close.
Noggins Sante Centre https://www.facebook.com/nogginsfarm/info?tab=page_info
Getaway Farms in the  Hydrostone TUESDAY TO FRIDAY 10AM – 6PM
Getaway Farms in the Seaport Market MONDAY TO FRIDAY 10AM – 6PM
Healthy Selection MONDAY TO FRIDAY 10AM–7PM
SUBSCRIPTION 101

1. How to “SKIP” a week If you’d like to SKIP a week log into your account. Look for a blue button that says EDIT (found under your account info on the left side of the screen. EDIT will take you to the next page where you will see an option to SKIP. Please ensure this is done the Saturday  BEFORE the Thursday you would like to SKIP by 9:00pm or you will be automatically charged for the upcoming week.

2. Putting your subscription on “HOLD”
If you are heading out on vacation and need to put your subscription on hold for more than one week, please email hello@afishionado.ca and we can put your subscription on HOLD

3. How To Cancel Your Subscription
You can cancel your subscription at anytime. Simply log in to your account through our website www.afishionado.ca select EDIT which will take you to a page where you can change all of your account information: credit card info, address, pick up location, share type and size and CANCEL your subscription. This must be taken care of by Saturday evening at 9pm in order to cancel the upcoming week’s share.

If you have ANY questions or concerns call Caroline at 902-222-7828

Questions?

 

Please be sure to give the Membership Agreement http://bit.ly/1Lzi0ws and the FAQ page on the website a good read. If you have any questions at all you can always give us a shout at: hello@afishionado.

 

Catch of the Week #34

Scott Campbell pan-fried his sockeye salmon from last week’s share! Please send us your photos! We love to share what Catch of the Week subscribers cook up each week.

Catch of the Week-Week #34

 

*** Pick Up This Thursday, November 10th (Friday, November 11th for Noggins Greenwich) from 3pm***
Please note that Friday, November 11th is Remembrance Day. All locations EXCEPT Noggins Greenwich will be closed.
This Week’s Catch…
Fish Only 
Atlantic Cod Gadus morhuaWild Caught
Harvest method: hook and line
Fisher: John Boutlier on the F.V. Maple Leaf
Location: Port La Tour, Barrington Passage,NS
Cut: fillet

The colour of cod varies depending on its habitat, ranging from reddish brown to pale grey-green. It can be identified by a small barbell that extends from the chin of the fish to its whiskers. It has three dorsal fins, an almost square, broom-shaped tail and a disproportionately large heard on a streamlined body that allows it to swim at moderate speeds. On average, cod weigh 11 to 26 pounds (5 to 12 kg). It has large, tender flakes that make for an incredibly juicy, delicious fish – perhaps the reason it has long been one of the most famous fish species.

Please click on the links below to learn a bit more about cod in our corner of the world:
https://ecologyaction.ca/content/cod-we-trust-can-cod-trust-us
http://www.cbc.ca/news/canada/nova-scotia/high-liner-foods-investing-millions-in-lunenburg-plant-1.3830854

Fish  and Shellfish Mix
Malagash Oysters

Harvest method: farmed
Farmer: Bay Enterprises Ltd
Location: Malagash Road, Malagash, Nova Scotia.

Crassostrea virginica is a species of true oyster native to the eastern seaboard and Gulf of Mexico coast of North America. Every oyster in this expansive area is then named for the area in which it is grown.

Bay Enterprises is a family oriented operation, something that Charles truly values. The Purdy farm has been in Charles’ family for three generations and will move into the fourth generation. His daughter, Rachel, is preparing to take over the farm in the near future.

“Growing oysters is such a joy to us, it’s just like having this nice chocolate cupcake all the time, and getting this award is just like having this beautiful vanilla frosting put on top of it.  It made it perfect and complete,” Purdy said on Thursday.  “My family started growing oysters in 1867, got their own leases in 1899, and ever since, we’ve been working toward this day. The whole family, all the ancestors would be so pleased.” Charles Purdy


Congratulations to Charles and Nancy Purdy and their daughter, Rachel, owners of Bay Enterprises Ltd. in Malagash! Bay Enterprises was named Producer of the Year at the annual Taste of Nova Scotia awards on Thursday!!

Read more here: https://www.localxpress.ca/local-business/malagashs-bay-enterprises-ltd-named-producer-of-the-year-455421

Storage and Handling
Hook and line caught cod- your cod will be thawed from frozen. For best results please consume by Sunday. From a food safety perspective re-freezing is fine although the texture and overall quality will suffer.Malagash Oysters- Your oysters will be happy in the fridge under a moist paper towel or dish towel cup side up (to ensure the brine doesn’t leak out) for up to four weeks.

How to shuck an oyster:

***PLEASE NOTE*** If at all possible please pick up your shares on Thursdays (Fridays at the latest).  We have partnered with pick up locations to have your share available to pick up until Saturday where possible, but it is still best to pick it up as soon as you can to ensure that it is in the same state as when we drop it off!

SUBSCRIPTION ADD ONS
We are still offering an option where subscribers could add on an extra pound of fish or shellfish available for the current week’s share for $18. We have hidden the images in our shop as ADD ONS are exclusively available to our Catch of the Week subscribers. Please click on the links below:

Fish:http://afishionado.ca/shop/product/323618630
Shellfish:http://www.afishionado.ca/shop/product/316451165

Orders must be in by 9:00am Wednesday morning in order for us to have everything ready to be packed Wednesday at noon. Thanks!!

PICK UP HUB HOURS:
NOTE:
PLEASE sign for your share and double check the label to ensure you picked up the correct one!!!

The Grainery closes at 2:00pm on Saturdays. Please ensure you pick up your shares between Thursday at 3:00pm and Saturday at 2:00pm.

The Dal Club Pub is not open on Saturdays. Please ensure you pick up your share by 8:00pm Friday evening.

Noggins Corner Farm Market subscribers can pick up shares Friday from 3pm until Saturday at close.

Thanks!!

***Our REFERRAL PROGRAM is here!!***
Are you enjoying Catch of the Week? Tell a friend (or two) about us and when they sign up for a subscription and pass along your name you’ll get 50% off your next week’s renewal.Simply ask them to visit our website www.afishionado.ca , subscribe to Catch of the Week and look for a link at the CHECK OUT to take them to a form where they can tell us that you referred them.

OR

Pass the link along to get them started: https://docs.google.com/forms/d/e/1FAIpQLScJ6Wr8x0M9zt_vFsxBj9mQxXIXBIl7Qgn_6Ocw1xwvamzd3w/viewform?c=0&w=1

Email hello@afishionado.ca if you have any questions at all!!

RECIPES

Simple Cod Piccata


Serves 2-3

Ingredients

1 lb. cod fillets

1/3 cup flour
1/2 tsp salt
2-3 tbsp extra virgin olive oil
2 tbsp oil, divided
3/4 cup chicken stock
3 tbsp lemon juice
1/4 cup capers, drained
2 tbsp fresh parsley, chopped
Instructions
  1. Stir the flour and salt together in a shallow bowl. Rinse off the fish and pat dry with a paper towel. Dredge the fish in the almond flour mixture to coat.
  2. Heat enough olive oil to coat the bottom of a large skillet over medium-high heat along with one tablespoon oil. Working in batches, add the cod and cook for 2-3 minutes per side to brown. Remove to a plate and set aside.
  3. Add the chicken stock, lemon juice, and capers to the same skillet and scrape any browned bits off the bottom. Simmer to reduce the sauce by almost half. Remove from heat and stir in the remaining tablespoon of oil.
  4. To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.

Cod Cakes

Ingredients

  • 4 peppercorns
  • 1 bay leaf
  • 1 lemon, cut into eighths
  • 1 pound cod fillets, or other white flaky fish
  • 2 tablespoons unsalted butter
  • 2 ribs celery, trimmed, peeled and diced
  • 1 medium-size yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 heaping tablespoon mayonnaise, homemade or store-bought
  • 2 teaspoons Dijon mustard
  • 2 eggs
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons Old Bay seasoning, Lawry’s Seasoned Salt or 1 teaspoon paprika and 1 teaspoon red-pepper flakes, or to taste
  • 1 ‘‘sleeve’’ unsalted saltine crackers, crushed, or 1 heaping cup panko bread crumbs
  • ½ bunch parsley, roughly chopped
  • ¼ cup neutral oil, like canola

Preparation

  1. Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
  2. Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
  3. In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
  4. Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
  5. Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

EVENTS:

This Saturday, November 12th 6:00pm-9:00pm The Flying Apron Inn and Cookery is hosting a “Meet Your Farmer Dinner”
Hana will be there along with Lance and Kathleen Bishop from Wild Mountain Farm in Canning, NS and Sean Myles, co-founder of Annapolis Cider Company, Wolfville, NS
Take a look at the Facebook event for more details!
https://www.facebook.com/events/407568532700632/


DEVOUR! 2016 was a huge success! It just keeps getting bigger and better. Below, Hana is pictured hanging out at L’Acadie Vineyards chatting about, what else?, oysters! She also spent some time at the Wolfville Farmers’ Market and the “A Fish Called Sustainable” panel. A busy weekend for Afishionado!

Did you know we have an oyster bar for your wedding or next event?

Please contact us at hello@afishionado.ca with any questions about booking this sweet rig for your very own oyster bar!

Hana and Aryam serving up oysters at the Saraguay Club last Friday!

 

Shucked Oyster Platters

Order one of our shucked oyster platters and let us do the work for you!
Available for pick up or delivery. You can your guests can shuck, slurp and savour your way across the Maritimes
  • Taste of the Sea Platter 25 oyster platter with all the fixings $80
  • Oyster Lovers Platter 50 oyster platter with all the fixings $150
  • Get Me Shucked Package 100 oyster platter with all the fixings $285
Oysters are available to order anytime! www.afishionado.ca/

Subscription 101

1. How to “SKIP” a week If you’d like to SKIP a week log into your account. Look for a blue button that says EDIT (found under your account info on the left side of the screen. EDIT will take you to the next page where you will see an option to SKIP. Please ensure this is done the Saturday  BEFORE the Thursday you would like to SKIP by 9:00pm or you will be automatically charged for the upcoming week.

2. Putting your subscription on “HOLD”
If you are heading out on vacation and need to put your subscription on hold for more than one week, please email hello@afishionado.ca and we can put your subscription on HOLD

3. How To Cancel Your Subscription
You can cancel your subscription at anytime. Simply log in to your account through our website www.afishionado.ca select EDIT which will take you to a page where you can change all of your account information: credit card info, address, pick up location, share type and size and CANCEL your subscription. This must be taken care of by Saturday evening at 9pm in order to cancel the upcoming week’s share.

Mea culpa: last week we mistakenly translated haddock as bacalau when of course it should have been eglefino. Bacalao is cod! Thanks to Julia Sagebien for the note!

If you have ANY questions or concerns call Caroline at 902-222-7828

Questions?

Please be sure to give the Membership Agreement http://bit.ly/1Lzi0ws and the FAQ page on the website a good read. If you have any questions at all you can always give us a shout at: hello@afishionado.