Wednesday, March 21, 2018

Gluten Free Spaghetti & Tofurkey Italian Sausage(Sausage is not GF) - Plant Based!

I love pasta! This has been quite an uphill battle since I have developed a gluten intolerance. Finding a good gluten free pasta has not been easy. I think I found a winner though! Heartland Gluten Free pasta is actually really good. The other gluten free pastas I tried were very starchy and did not hold together well. Heartland is a corn and rice based pasta and holds up when being cooked with a nice flavor too.

I had been on my plant based diet for a week and the craving for meat I have to say was getting to me. I almost caved a couple times. One night I was shopping at Wal-Mart looking for inspiration for dinner when I saw Tofurky Italian sausage links. Prior to the my only tofu experience was at a friends house for dinner and he served tofu sausage links. It was not until we were done that he let us know that it was actually tofu. I knew the texture was off but the flavor was really good. With this memory in mind I found my inspiration!

I grabbed some veggies found the gluten free pasta bought some pasta sauce and headed home. I would normally make a sauce but it was getting late and I was tired so I cheated. I found a good sauce though, Newman's Own. Newman's has a wide variety and it is a non-profit company so I did not feel as bad for cheating. So enough of my short story, lets get cooking!

Here is what you'll need:
Gluten free pasta
1/2 zucchini diced
1/4 red bell pepper cut into strips
1/4 green bell pepper cut into strips
1 small carrot cut into rounds
1/2 sweet onion cut into strips
2 tbsp olive oil
1 clove garlic minced
1 Tofurkey Italian sausage link
2 cups of your favorite pasta sauce
 a few leaves of basil chopped with some reserved for garnish

Cooking Instructions:
  1. Bring about 6 cups of water to boil in a pot
  2. While waiting for water to boil add olive oil to a pan and saute all of your veggies. You can cook the sausage link in the same pan at the same time. Add the garlic and basil towards the end of the cooking process. Be sure not to over cook the veggies.
  3. By now you should be adding the pasta to the water. 
  4. Reduce heat on your pan of veggies and add your sauce. Heating the sauce with the veggies and sausage will allow all the flavors to combine. Cover with a lid and bring up to a simmer.
  5. When the pasta is done drain and toss into your vegetable sauce. Plate and serve!
There you go! A quick easy and healthy plant based meal. If  your in a rush this is the perfect meal.
It may have been my craving for meat but the Tofurkey sausage really hit the spot. The Heartland pasta was a refreshing change to the other horrible gluten free pastas I have tried. If you cook this up for yourself let me know how it turns out. As always feel free to let your creativity flow by adding what ever veggies you like. Thanks for dropping by the blog and I hope you will come back soon and see what else I have cooking up! 

Love food, live life!

Sunday, March 18, 2018

Gyros & Kabobs Falafel! Plant Based Options in Wichita Falls Pt. 1

I really miss restaurant reviews. One of my favorite things to do in the past was to go to a restaurant and give my opinions and feed back of my experience visiting one. Now that I am going plant based (for the most part) I have been searching for vegan restaurant options online in Wichita Falls. There are none. There are plenty of vegetarian options of course, any place that serves a salad is considered having vegetarian choices from what I can see.

I think I must make the distinction now that I am not vegan. I am not concerned so much with the cruelty to animals and the use of animal products as I am concerned with my health. If you follow the blog you will know I made the choice of going plant based to see if my health improves; and not out of a moral decision. I think I should make this clear here and now. My family goes out to dinner on Monday nights and I made the decision that on these nights I would choose to eat vegetarian over vegan. There is no way I will not join my family on these nights out. Going plant based is my burden and not the burden of my family or the restaurant. In this day and age it is just silly to think you can get a totally plant based option in an American restaurant. By this I mean the cooking equipment will come into contact with animal products. I choose the label of "Plant Based" because it gives me some wiggle room. Vegan on the other hand is to restrictive. Maybe one day vegan will be simple, but for now it is not. If you have a problem with this line of thinking then this blog is not for you and I am sorry.

Okay so as I was saying before I went off into a tangent; I could not find a vegan option in Wichita Falls. I was looking for vegan because I was curious and I was dining alone. As I mentioned before I love to dine out, and one of my fears of this dietary change was setting in. How many choices do I have here in this small city? I had already chosen to go the vegetarian route when out with my family but could I stay plant based while eating out on my own? Well the answer is yes, but options are limited. I am also not clear if to be vegan the restaurant must be completely meat free. If you have an opinion or answer on this please leave a comment below. I for now am going with the definition plant based. This is of course as I mentioned to give me some wiggle room while dining out.

Let's get to the point of the blog post now! My first attempt to stay plant based led me to one of my favorite restaurants in Wichita Falls again. I was craving a falafel. I grew up in the back country of San Diego and lived in downtown San Diego for a short time. During this time had a friend who's family owned a small Lebanese restaurant, and he introduced me to the falafel. I always had a hard time believing this was a vegetarian meal. I loved this on the go almost burrito like meal. So I had to search for a place to get a falafel in Wichita Falls. Gyros & Kebobs popped up in Zomato so I had to get a taste of my past and I was off!

The falafel offered here has lettuce, tomato, black olive, onion, and of course falafel balls. It comes with taztikki sauce and fetta cheese so you need to order it without them to stay plant based. They do have humus as well so I imagine you could ask to substitute the taztikki with humus. I chose to go with the taztikki, I was on my second week with not dairy or meat so I treated myself. The only thing I have a complaint about was the actual falafel was dry. It looked like it was quartered and then fried which of course would lead to the falafel being dried out while cooking. The price was great at around $6. The service was very friendly and speedy. I would recommend this for sure for a quick bite. 

I give it a 3 out of five apples for a rating. It would have been a four if the falafel was not dried out. I reserve the 5 apple rating for a must try so it ranks decently. If your wanting something different or something quick this is a great pick. Let me know if you know of a place I can get another falafel in Wichita Falls. If you go to Gyros & Kebobs and order one I would love to hear what you think.

Thanks for reading! Please let me know in the comments below where your favorite plant based meals can be found. I would love to go try them.

Love food, live life!
     Gyros & Kebobs Menu, Reviews, Photos, Location and Info - Zomato 

Thursday, March 15, 2018

Southwest Tofu Scramble - Plant Based Breakfast!

Hello all! So here we go, my first plant based recipe. I have to admit that the thing I already miss most, since I am only on my second week of going plant based, is breakfast foods. Breakfast has for a long time been my favorite meal. I loved eggs and breakfast meats so much. When I was training in MMA I would always start the day with a breakfast scramble. In those days it would be loaded with sausage or bacon and of course eggs. I liked it for several reasons, the main reason being it was a one pan meal with quick and easy clean up.

Since I have made the change to plant based I have left out the meat, of course you could use some flavored tofu replacement if you wanted. The big drawback to that is using meat replacements can be quite expensive. I am on a tight budget so I am skipping that route. On that note I had always heard that going plant based or vegetarian was expensive. I am finding out this is a myth. I am saving more money now because vegetables are actually very affordable and usually sold in bunches that last me the whole week. It has been easier to cook for one too.

One of the things I have enjoyed the most about plant based cooking is the fact you can taste as you cook the whole way through. There is no worry of consuming under cooked meats or cross contamination. The one thing I have not so much enjoyed is that when you cook the veggies and add spices a lot of the time the bright colors fade and all the veggies take on the the same color. This could be that I am over cooking the veggies, maybe I  need to use lower heat as well. I do like a little crunch in my veggies so I will need to try this and get back to you on that.

Enough about all that, let's get cooking!

Here is what you'll need:
serving size is for one!

Your preferred frying oil
One medium potato
1/4 pound firm tofu crushed to resemble scrambled eggs
1/4 red onion
1/4 white or yellow onion
2 brussle sprouts
1/4 medium yellow bell pepper
1/4 green bell pepper
1 habanero pepper
cilantro to taste and for garnish if you like
1 clove garlic
1/2 avocado
clilantro, about 1/4 of a bunch or to taste
1 1/2 tsp cumin
1 tsp paprika
salt and black pepper to taste 
your favorite hot sauce to taste

Cooking Instructions:

  1. Press your tofu. If you are not sure how to press your tofu here is a link to some helpful tips. This will take about 20 minutes or more so keep that in mind: How to Press Tofu
  2. Begin to heat your oil in a deep pan. Keep in mind that we are not deep frying, you want the oil to cover the bottom third of your diced potato. :
  3. While heating oil dice your potato. Peel the whole leaves from the burssle sprouts to help save time as well.
  4. Add potato to oil.
  5. Prep the rest of veggies. Dice both onions, both bell peppers and 2/3 of the habanero pepper. If you choose to have the habanero flavor and less heat discard seeds, this is where most of the heat will come from. Slice avocado in strips, or cube if you prefer. Chop the cliantro and reserve some whole leaves for garnish.
  6. When potatoes are starting to brown drain any excess oil. It can be hard to gauge sometimes. Be sure to take caution as the oil will be very hot.
  7. Add tofu, onions, bell peppers, habanero, brussle sprout leaves, garlic, cumin, and paprika. Saute until desired texture. 
  8. As you finish the cooking process you can add the clilantro, salt, and pepper. Adding the cliantro at this point will aid in holding its color. 
  9. Plate and garnish with avocado, cliantro, paprika, and your favorite hot sauce.

I loved this recipe and will be eating it often I am sure. While not exactly what I was used to the tofu was a great egg supplement. It looks just like scrambled eggs and takes on the flavor of whatever you choose to season it with. Don't be afraid to use your favorite vegetables and seasonings. That to me is the beauty of cooking over baking. Baking is a science, one wrong measurement and you can fail. This recipe is wide open for you to play around with. It would be great with some black beans and corn thrown into the mix! I love brussle sprouts and had some left over from a previous recipe so I tossed them in. That turned out to be a great addition for me, it is slightly bitter and balanced out the heat from the habanero. 

So go now and cook some for yourself or family! Please let me know in the comments below if you enjoyed it. I would love to hear your own twist on this recipe too. Remember cooking is only as hard as you make it...

Love food, live life!

Monday, March 12, 2018

Why I am Going Plant Based & Dairy Free

Hello everyone! I am making a return to blogging, a long overdue return I might say. I stepped away from one of my favorite hobbies for several reasons, work being the main reason. I had gotten a promotion which cut my time at home too minimal. As an assistant manager in a very large chain restaurant I was and still am working lots of split shifts. Combined with the perk of getting a free meal with every shift cooking at home became a twice a week thing. There were some weeks where I cooked nothing at home, and if I am honest those weeks were far more often than I care to admit. I was eating mainly heavily processed foods. And those days I did cook at home were not much better. I would use mainly canned or pre-prepared vegetables. No meal for me was centered around the vegetables to make things even worse. The center piece of every meal was meat, which I have come to learn in this day and age is not the same meat our parents and grandparents ate.

We all know that when we eat meat we are putting whatever that animal ate into our body as well. But have you ever stopped to think, "What is my meat eating?". If you have ever stopped to think about it did you ever take the time to look into how those animals raised for mass consumption are fed? Like myself I bet not. We have all heard the same talking points from vegetarians and vegans and just blown them off. Why did we have this reaction? Well for me and many people I bet the answer is simple. We learned the food pyramid in school. What if I told you that the food pyramid is a lie? In this age of google would you take twenty minutes to do some research? I hope you would, but for most I bet you would not. You would keep on going down the road of easy, cheap, and convenient food choices.

Well lets take a step back and finish my thoughts from my first paragraph. I began to live a life full of convenient food, and it started to take a horrible toll on my health. I think now I should say that before this time I trained in MMA for nine years. I did jiu-jitsu, muay-thai, wrestling, and judo religiously. I was 150 pounds and for all purposes fit. Then I stopped the MMA and began this road down a dangerous diet at the same time. Fast forward 2 years and my weight shot up. Fast forward another 2 years and I developed an intolerance to gluten. During this time my sleep patterns went to hell, I mean if I slept six hours a night that was a good night. A bad night was four nonconsecutive hours. I had an eczema that would not go away nor would it subside with any type of ointment or medication. I was lethargic and always felt sick. I cut the gluten and the eczema went away and I felt much better. Fast forward another six months and I landed my dream job. I became the head chef at a local micro brewery.

This job gave me more control over my diet than I had in years even though I was working well over 90 hour weeks. Why you might ask? Well that was because I developed the menu from the ground up with an emphasis on local foods. I held strong on the light gluten diet and was consuming limited processed foods. The only thing we had in our freezer was fish; because we are in northern Texas, bread, and french fries. I was eating fresh hand made foods prepared with love and passion. I felt good and my waist line shrank again even though I was not exercising. Skip ahead another six months and the brewery closed. (I will write more on this but now is not the time.) I ended up back in my corporate job and dysfunctional diet I was previously on. This time around I could not deny nor could I ignore the impact the foods I was putting in my body was having.

I work with a woman who is on a plant based whole food diet and she was always trying to get me to watch some documentaries about food and health on Netflix. She knew I had a passion for food because that is all I really talk about. I knew she was trying to convert me, and I wanted no part of it. I had watched several documentaries already that showed the cruel nature of how we raise animals for food, and I still loved meat. Cowspiracy  had no effect on my love for beef. But then I caved and watched the documentaries she recommended and this time it made me think. The timing just happened to be perfect. I  had recently listened to a podcast with a psychologist and a dietitian about how they were treating children with attention disorder and autism by changing their diets. This no medication approach was very successful. A light went off in my head and I had to admit something. My diet was killing me.

At nearly 40 years old I developed an intolerance to gluten, I cut the gluten out for a while and I felt better. I still did not feel 100% though. So why not try going plant based and see if I feel any better? That is what I am doing. As of writing this I am only eight days in and I feel great! I did not go into this blindly though, I read a lot of articles and a few research papers. I learned that everything I was taught about food was a lie. I discovered that the American Cancer Society and other government health organizations were in the pocket of big food corporations. The research they publish is funded by these food corporations and the recipes they post are dangerous to the people they are supposed to be helping. That is like paying the casinos paying for research to prove gambling is not addictive, of course they will get the results they paid for. This is my problem with the peer review system. There are plenty of studies that show the opposite information that is taught to the public and the opposing studies are swept aside. Don't just take my word for it, go take a look for yourself.

So I have made the choice to go plant based and dairy free. I am limiting my use of processed foods. It has been a challenge of course, especially going all in and not weening off the dairy. I am finding it exciting to be back in the kitchen at home. Trying these new recipes and testing my skills is fun and driving my passion for great tasting beautiful foods. I am also getting outside more and starting a garden. I plan to grow some herbs and a few vegetables this first season. I am starting small so I don't overwhelm myself. I will be adding my garden and the journey it takes me on to the blog as well. It should help supplement content and give me a way to keep a journal of this life change. I hope you join me on this new road I am traveling and I hope those of you who are still eating convenient will take some time consider cutting some of that out of your diet and get into your kitchen. My motto was and still is "Cooking is only as difficult as you make it"...

Love food, live life!

Saturday, May 6, 2017

Sidecar Brewery, From Dream to Reality! I Land my Dream Job!

     Dreams can come true, I have been offered my dream job! This job hinges on the dreams of others of course. There is no option to fail, There is only moving the dream forward for a small team of people; and those people carry a passion that few in this ever expanding field of corporate restaurants have in this modern day and age.

     I live in the small city of Wichita Falls Texas, I moved here seven years ago due to family issues and circumstances beyond my control. In this small but food and service heavy town I made my fresh start. Since I grew up on the outskirts of San Diego California, I mean the high country of San Diego, this was not such a big change. As big as Wichita Falls is or as small as it may appear, this city beats with the heart and soul of America. We love our family and friends. We love our city. We only wish to see all of the above succeed.

I now get to help this local Texas brewery grow into, hopefully, a powerhouse of local achievement. As you can see the kitchen is a work in progress. This of course is a not the heartbeat but a compliment to the heart of the brewery. Master Brewer Joe Hayes and myself will be working close together to build a menu to compliment his craft beer.

Our plan is to keep the menu Texas fresh and Texas seasonal. Our aim is not to make the food of Sidecar an afterthought, but to make the food a compliment to a mastered craft. We will be featuring a Gastropub menu that will change with the seasons. My first thought is to keep the menu very short and simple until we catch a groove. We will focus on presentation and freshness then move on to a more sophisticated menu if our clientele permits. 

This opportunity is what dreams are made of.  Carry on, keep your head down, and persevere. You can only come out out on the other side stronger and more ready to face the struggles ahead. Not only do we as a team get to build this business from the ground up, we get to introduce the city of Wichita Falls to a new way to approach food. 

Please join us! While the opening date is soft and looking towards the end of June 2017 this is a push date. I will do my best to make it happen but it may take just a slight bit more time for this to actually happen. If you have any questions please ask below in the comments. I hope you join us as we build the kitchen. I hope to post from start to finish and beyond!
902 Broad St
Wichita Falls, Texas
Call (940) 767-2739

Wednesday, April 26, 2017

Back And Going Gluten Free!

     Well life has a way of throwing curve balls at you! This time, for me at least, it may be for the best. I have recently developed a Gluten intolerance. Late in life mind you, this is a big change for me. I was not long ago in the camp of people who said, "What is this gluten allergy thing? Why is it so prevalent now? Are these people just looking for attention?"
     It turns out no, it is real and recently it has risen like the latest fashion trend, only this is serious for some people. This allergy is not new but it is on a drastic rise. I had to ask myself, "Why now so late in life, and is it just me or was this not a thing ten years ago?" That answer is actually as complicated as it is easy to answer. So lets talk gluten!
     It turns out Celiac is quite old as far as a known medical condition. Only recently though has the term been used to group multiple gluten related issues. I guess now would be a good time to let those of you who don't already know, what gluten is. Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.
Read more at (note I copied that statement from the linked web page).
     The easy and uncomplicated answer is: Yes gluten intolerance is on the rise. While there is still research to be done and debate to be had, it would seem that GMO of wheat is the possible cause. With the modern day science of modifying our food for various reasons, the food we eat today is just not the same version of the food we ate even only 100 years ago. I really think you should visit this article I found that has great information and plenty of links to the research that it sites: The Rise Of Gluten Intolerance by: Kristen Michaelis at Food Renegade. Unfortunately this modification of our food to make it better may be causing more trouble than the problems it is supposed to fix. If you stop and think about it, it seems logical. Humans take hundreds and thousands of years to evolve. We have within the last century put our food through those years of evolution while we lag behind. I equate this to the whole Western civilization is able to digest dairy while others can not, due to evolution. 

      This brings me to where I am today. I now have an intolerance to gluten. This is a big life change for me as I work in an Italian restaurant and am used to just eating what ever I pleased. At first I was very upset about this development. Then as I did some research and cooked a few meals it became exciting. I am among the lucky ones that can get away without going completely gluten free. Some people have drastic reactions to gluten, while I just get a bad rash. I am still learning how much gluten I can handle so I have done my best to cut gluten out completely. 
      I am now at a point where I think it is time to get back to what I love doing. Cooking, learning, and writing. I am going to start this blog back up with a focus on low and gluten free food options. I will be posting my finds and restaurant reviews. This time around I will be much more critical about the options and practices of these restaurants. While I don't expect small local restaurants to have gluten free menus, I do however expect major chains to have at the very least a knowledge of Celiac and gluten free options. 

     I look forward to getting out there and trying new foods as well as getting Wichita Falls Foodie up an running again. While at this point I am not sure how often I will be posting, I hope at least two or three times a week. I will be posting everything from new snack ideas to recipes to restaurant reviews. I hope you will join me in this new journey in life and share with those you think could benefit from this new low to zero gluten direction of Wichita Falls Foodie!

Thursday, August 15, 2013

What Has Our Restaurant Dining Experience Turned Into?

What Has Our Restaurant Dining Experience Turned Into?

Being in the hospitality business for over 25 years, I have seen some of the best and worst at their trade.
From the hardworking, studious college kid that was very driven and worked as a waiter 6-days a week to put himself through school; the gravelly-voiced divorced mom of 4 grown kids that needed to pay her bills and get her life back on track; the “hot” chick that thought her looks was her ticket to fame and fortune and that being a waiter was only a temporary setback for her; and the overweight nerdy-guy that really couldn’t relate well with his customers, continually came in late and never got a close shave but always found time to play dungeons & dragons.
They all had one thing in common, they wanted to earn as much in tips on each shift as they possibly could! And why not?  That’s why they have a job. 
But whatever happened to customer service?  What happened to the dining experience we used to receive?  Where are all the waiters of days gone by?
It seems like all the “nice” restaurants have been replaced by themed restaurants, ones that think the way to decorate a restaurant is to hang countless photos of actors, sports memorabilia, and even small boats on their walls.  Regardless of the atmosphere of the establishment, service has definitely changed over the years.
With very few exceptions, gone are the days where a waiter will ‘de-bone” a fresh-caught fish tableside.  And frankly, not many people are interested in this anyway.  But don’t they still desire fine service?  Can’t we still tend to the needs, wants & desires of our customers that come to dine in our restaurants?  It seems that very few establishments strive for this.
Now it seems that the primary goals of many restaurants are to “turn” as many tables as possible during their service, make sure that there is no staff overtime and hire managers that are inexperienced and too afraid to come out of their offices and check on their staff, let alone on their guests. More money is spent on designing eye-catching and colorful menus then is spent on training the staff.
We are used to seeing waiters wearing buttons on their lapels, flowers in their hair, not being closely shaven, and waiters that crouch down at the table when they are taking the order.  Then there is my personal favorite choice of tactless behavior; calling all the guests ‘guys”.  “How are you guys today” or “What can I get you guys to drink”, the waiter may say.  These phrases roll off the tongues of most wait & bar staff today and it has become the norm.
This is not service, this is not the way to greet your customer, your guest, at the table.  Does the waiter know the menu inside and out and know what options there are for substitutions of the starch or vegetables?  After serving your food, did your waiter check back with you within two minutes or two bites?  Probably not.  
This is one of the basic industry standards of service, but it’s almost never taught.  Does your waiter continually refill your water glass or bread basket, or does he wait for the minimum wage busboy/busgirl to do it?  But they still want a big tip from you of course!
Today’s waiters are taught to wear the “focus-group determined” uniform, to form a conga line when it’s time to sing happy birthday to some soon-to-be-embarrassed patron and taught that wearing any color of nail polish or multiple dangling ear rings is OK.  It’s OK to come in late, it’s OK to come back from a cigarette break and still smell like a chimney, it’s OK to be indifferent to the very same people that you are relying on for your livelihood.
I seek out restaurants sometimes just to see if their silverware is preset on the table next to a freshly pressed napkin.  But that has been replaced with spotted, cheap silverware rolled in a paper napkin.
Then to make matters worse, customers have been accustomed to this lower level of service and have been willing to accept it.  You waited 10 minutes for a waiter to take your order, that’s OK.  You’re not happy with how your meal was cooked and can’t find your waiter, well “it’s OK, he will be back soon”.  You want a second cup of coffee but all the waiters are hanging around the service station in the back.  You’ll just wait.  This is not why we go out to dine. 
If we just want to fill our stomachs then this level of service is fine.  But if you want more than that there are fewer and fewer affordable restaurants where the average person can go without spending a small fortune.
I just want to be taken care of, to be catered to on those all too infrequent nights out with my family.  Is that too much to ask for?  I hope not.  Is that possible in a restaurant that is less than 5 stars?  I hope so, I know so.
Remember: Only by making your guests feel special, feel as if THEIR enjoyment is YOUR primary concern, will you make the big tips. All else is not important.
You see, that’s the key.  Any waiter can get to their ultimate goal of making bigger tips but only if the customer service is there first.  Good food can only keep your customers for so long, but good service will keep them forever. 
Author Biography
Author Steve DiGioia has been in the hotel & restaurant business, in one manner or another, for 25+ years.
From booking agent to catering sales manager, to restaurant director and director of banquets, he has seen some of the best and worst at their trade.  Using a hands-on approach, he has developed multiple training programs and personally mentored countless employees that have successfully moved on to supervisor and senior management positions.
Still active in the business, Steve has put together this collection of those same straightforward no-nonsense tactics that he continues to use, that will improve the customer service mindset of your employees.  When that happens, the result is bigger tips for the employees and increased revenue and repeat business for your company.
Steve DiGioia is the author of “Earn More Tips On Your Very Next Shift…Even If You’re a Bad Waiter, available at Amazon.  Follow this link to the book:
The above was a guest post that I was thrilled to be approached about.  I am excited to say Steve has another great article to look forward too and hopefully more to follow.  Please leave your thoughts and comments below.  Your feedback and involvement are highly encouraged!
Thank you Steve and you are welcome to return as a guest anytime!
Love Food, Live Life!