EVO

TODAY AT “CHEZ BELLA” – Bucatini With No-Cook Tomato Sauce

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This is probably one of my most-loved simple dishes of all time.
Not only does it taste wonderful if you use the best ingredients (good quality EVO (or Butter), pasta, chopped fresh tomatoes or bottled passata, and cheese, (if possible Grana Padano),
It is also done in a flash and, best of all, it tastes incredibly FRESH, as if your old Italian grandma had produced it with lots of love and livelong experience on her wood-fired oven, just for you. 🙂
But please!, resist the temptation to use crappy, pre-packed, grated “mystery cheese” ! Grate your own favorite cheese and be rewarded with the best pasta dish you´ve had in a long time. 🙂
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Bon Appétit ! Life is Good !
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Why “Chez Bella” ??? Because……….click here.
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Add 3 tblsp EVO to 2 cup passata, 1 tsp garlic paste, kosher salt, sriracha to taste and a dash of Maggie Seasoning (optional), mix well.
Remove the pasta straight from the cooking water to the seasoned oil, grate 3 tblsp fresh grated cheese of your choice on top (if possible, use Grana Padano) , mix well, check/ adjust the seasoning.
Serve with some more grated cheese and chopped herbs of your choice (optional)
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Bucatini With No-Cook Tomato Sauce

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PERFECT Cacio e Pepe

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“Cacio e Pepe” is undoubtedly the most minimalist among Roman pasta.
It´s secret lies in its wonderful creaminess, which is achieved by the perfect balance between its four main ingredients: pasta, water, Pecorino Romano and black pepper. (Because of the saltiness of the Pecorino, no additional salt is needed)
(A similarly simplistic, yet very different flavor and texture are present in “Spaghetti Aglio e Olio”, which, in its most basic form, contains only spaghetti, water, olive oil, garlic, and grated hard cheese. This is usually enriched with pepperoncini and/or arugula).
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When preparing Cacio e Peppe, there are a few RULES one MUST follow to achieve the creamy texture for which Cacio e Peppe is priced, otherwise there will be just “Pasta with Cheese and Pepper”, which is not too bad either, but comes in no way close to the magic of Cacio e Peppe.
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First, – grate the cheese as fine as possible.
Second, – take the pasta straight from the water to the pan with the cheese and pepper.
Third, – quickly and thoroughly lift the pasta with two forks or a tongue from the bottom of the plate to blend and achieve a creamy sauce when the moisture and starch of the pasta and the cheese combine to form a heavenly, creamy, delicious “sauce”.
Fourth, – use warm plates to mix and serve the pasta at once.
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And there you have it ! One of Rome’s and Italy´s most iconic, simple, delicious and wonderful dishes ! 🙂
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Bon Appétit ! Life is Good !
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PERFECT Cacio e Pepe

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Preparation:
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: Use the very best quality available to you 🙂

: Pecorino, black pepper

: microplaned …..(VERY finely grated)

: add freshly crashed/ground black pepper to taste to the cheese

: add freshly crashed/ground black pepper to taste to the boiling water

: cook pasta until al dente

: move the pasta from the pot directly to the cheese/pepper

: mix quickly, if needed, add a bit of pasta water to get a very CREAMY texture

: plate on warm plates, top with more cheese and pepper, serve at once (Pls only prep 2 portions at a time)

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

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Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs & Parmigiano Reggiano

Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

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Fusion cooking at it´s finest and most delicious :
Arachis Oil from South America (Peru or Brasil), Bucatini and Tomato Paste from Italy, Pork Neck Steak from Germany, Hoisin Sauce and Soy Sauce from China, smoked Paprika from Spain, Mirin from Japan, Maggi Seasoning from Switzerland and Chiles from Mexico.
Prep time, including pasta, 20 minutes.
As for the Napkin ring, old, sterilized tomato paste cans are my idea of witty, pretty and ~~cheap~~ economical tools/deco. 🙂
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Bon Appétit ! Life is Good !
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Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 1 lb pork neck steak, cubed, seasoned with kosher salt and cayenne pepper to taste

: saute the pork, chilies and onions in 2 tblsp arachis oil (peanut oil) until the pork is halfway cooked

: season with 1 tblps mirin, 1 tblsp tomato paste, 1 tsp smoked paprika, 1 tblsp soy sause, 1 tblsp hoisin sauce, 1 dash of maggi seasoning, hot dried chili of your choice, 2 tblsp of cilantro, simmer for 30 seconds, check/adjust seasoning

: drain the bucatini, mix with 2 tblsp EVO and 2 tblsp grated parmigiano reggiano, plate on a deep pasta plate

: top the bucatini with more freshly grated parmigiano reggiano ; serves 4 portion

: Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

: Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

: Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

: Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

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Sautéed Cod Fillet With Cannellini Bean Salad

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It’s no wonder people eat more and more sh***y fast food.
This 2 lbs of cod fillet was $ 20.00 incl tax !!! 😦
Ground beef $ 7.00 a pound, chicken wings $ 5.00 and up, a small loaf of bread $ 4.00 and up, etc, etc 😦
Yet, a small crappy cheeseburger with fries and a coke is $3.00 ! What a shame.
I spend about $ 200.00 per week just on groceries and paper goods for Bella and myself, no laundry or cleaning cost for my cleaning lady included. How do families with a few kids and regular income do it ??? Everybody works, money and time is tight, so fast food is the only answer. Most young people do not have home-economy classes in school anymore, so it eludes them how to prepare a good, tasty, healthy, and economic meal for lets say $ 2.00 per person from scratch, or mostly from scratch with some canned protein or “secondary meat cuts” added. For a professional chef this should not be a problem, but for an inexperienced young couple with kids, who were never taught how to economize, save, calculate and be frugal, this will be nearly impossible. Financial disaster, poor nutrition, and a never ending circle of misery is the inevitable result.
Teaching home economics in school, affordable supplies of nutritious food at acceptable prices and less waste because of idiotic standardisation of size and appearance, mostly by supermarkets, as well as the stupid expectation by consumers that all food should be standardized, is highly required and necessary if we don’t want to be living in a world were only the rich can afford to buy nutritious food and drink.
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Ok now, done with the rant and back to today’s dish, which was delicious, beautiful and healthy (and Expensive). 🙂
As you can see in the pictures, there was a lot of EVO and whole butter, (I used a spoon to eat the beans) but as long as you don’t consume this much every day, you’ll be fine,
Also, if you don’t think it’s good for you, just use less ! 🙂
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Bon Appétit ! Life is Good !
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Sautéed Cod Fillet With Cannellini Bean Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 1 can drained, washed cannellini beans, 1/2 cup diced red and yellow peppers, 1/4 cup sliced scallions

: mix with 1/2 cup EVO, 1/2 tsp garlic paste, cider vinegar, cayenne pepper and kosher salt to taste

: cut a 2 lb cod fillet into two portions (I removed the belly-flap for Bella)

: season the fish with kosher salt, sriracha and fresh lime juice to taste, dredge in corn starch

: saute in EVO until fish is at 160F internal temperature, remove and keep warm (The carry-over heat will cook the fish to a perfectly safe and perfectly JUICY 164 F) (see the pic of the inside of the fish above- VERY juice and flaky) !

: discard the remaining oil from the pan, add 4 oz of whole butter

: ready -go !

: plate half the bean salad

: add the fish

: top the fish with slices of lime or lemon, top with coarsely chopped italian parsley

: when the butter starts to brown, pour over the garnish of the fish – serve at once

: Sautéed Cod Fillet With Cannellini Bean Salad

: Sautéed Cod Fillet With Cannellini Bean Salad

: Sautéed Cod Fillet With Cannellini Bean Salad

: Sautéed Cod Fillet With Cannellini Bean Salad

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And of course, Madam’s meal 🙂
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: Bella’s Sautéed Cod Fillet With Cannellini Bean Salad

: Bella’s Sautéed Cod Fillet With Cannellini Bean Salad

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Mediterranean Seafood Stew

Why this Mediterranean Seafood Stew may be the best seafood stew on Earth ……… 🙂

Quite obviously, this Seafood Stew bears a close family resemblance to France’s Bouillabaisse and Spain’s Zarzuela de Mariscos, both of which are known all over the Globe and are considered by many in the know as the best of the best.
This shouldn’t come as a surprise at all.
The Catalan coast of Spain, where the Zarzuela de Mariscos calls home, borders the Mediterranean coast of France. (Barcelona is a mere 500 km from Marseilles). Both Spain’s Zarzuela de Mariscos, as well as France’s/Marseille’s Bouillabaisse are profiting from an abundance of seafood treasures available in and around the Mediterranean coast of this area.
They’re practically neighbors, and they’ve been making fisherman’s stews out of fish and other seafood that comes from the same sea for hundredths, if not thousands, of years. (The fish-only version is called Zarzuela de Pescado ). They both have their own rules, ingredients and accompaniments, most notably the ground almonds in the Zarzuela of Spain and the baguette with rouille with the Bouillabaisse of France. However, todays stew has added white beans and potatoes, which turn this fish stew into a full, satisfying meal which leaves nothing to be desired.
The Best seafood stew on Earth ? – maybe sometimes, depending what you crave in that particular moment.
ONE of the three Best Seafood Stews on Earth ? – ab-so-lutely 🙂
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Bon Appétit ! Life is Good !

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Mediterranean Seafood Stew

Preparation :
To read instructions, hover over pictures
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: large shrimp, small shrimp, squid, mussels, flounder, cooked octopus and clams, total of 2.5 lbs

: saute 1 ea large, julienned onion, 2 ea chorizo and 5 ea anchovy fillets in 1/3 cup EVO

: when the onions are translucent and the anchovies have desintegrated, add 2 cup white wine, 2 cup ( 1 small bottle) of clam juice, 1 ea finely sliced chili and and 1.5 qt of water, bring to a simmer

: add 2 ea medium sized potatoes cut into cubes, simmer until potatoes are nearly soft, add 1/2 cup tomato paste, 1 tblsp garlic paste, 1 tblsp thyme, 1 tblsp oregano, salt, pepper to taste

: add 16 ozchopped tomatoes with their juice

: add 16 oz cooked cannellini beans, bring back to a simmer

: add the seafood, simmer one minute only, remove from heat, add 2 tblsp chopped cilantro, check/adjust seasoning, serve with sour dough or other rustic bread ; serves 8 appetizer or 4 main courses

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

Fresh Avocado Preserve

Florida Choquette Avocado

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Here in Florida we have wonderful locally grown Florida Choquette Avocados available, which generally are much larger than the typical California varieties and about 20% less oily.
The texture, smell and taste is also different, and I prefer them to Haas anytime. (Of course, this is a personal preference and not based on quality)
Nowadays, most of us have a wide range of avocado types to pick from, since we are able to buy produce from different parts of the Country and even from around the World during most of the year.
However, when Avocados are in season in Florida, they are VERY cheap and one can buy very large ones for about a dollar a piece. They are usually sold fresh of the tree, which means they are not yet ripe and will need a few more days in your kitchen before they are ready to eat. So far so good, but many times in the past, for whatever reason, when I did not get a chance to eat them on time, they got overripe and the flesh brown and inedible. I hate to throw food away, but for me, until recently, there was no other option. Then, two weeks ago, I again had avocados which needed to be consumed within 24 hours or they would turn bad (I had them on the cupboard for more than a week).
I used my thinking cap for a moment and came up with this simple solution to the problem – preserve them in EVO 🙂
Today, two weeks later, I still had some of it left and used it for a dish of pasta with avocado and sambal. The avocado looked, smelled and tasted as fresh as they did two weeks ago, with no deterioration whatsoever.

Avocado problem – solved !!! 🙂
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Bon Appétit ! Life is Good !
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Fresh Avocado Preserve

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Preparation :
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remove the flesh from 2 ea large choquette avocados (or equal quantity of avocado of your choice), add 1/2 cup EVO, 1/4 cup fresh lime or lemon juice, 1 tblsp chili paste, 1 tsp garlic paste and kosher salt to taste

add 1/2 cup chopped cilantro, mash all ingredients coarsely together, check / adjust seasoning; toss with pasta, spread on toasted bread, as salad topping and as condiment for eggs, meat, seafood

Fresh Avocado Preserve

last, top the avocados with 1/2 inch of EVO to completely seal the preserve; re-seal when removing part of the preserve; keep inside of the container above the preserve absolutely clean

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Perfection In A Bowl – Leftover Veggies Soup

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Some of my favorite dishes are the ones that come together without set ingredients, without planning and without recipes.
I just go to the fridge and/or cupboard, look what’s available and what needs to be used, and just throw together what I think will fit and taste delicious. Such was the case with this soup. I had some krakauer sausage, leftover cooked broccoli, leftover cooked cauliflower and leftover fresh leek from previous dishes, and of course there are always onions in the cupboard and at least 2 or 3 types of cheese in the fridge. Throw it all together and in a few short minutes – a dish as good as can be 🙂 Life is Good !
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Bon Appétit ! Life is Good !
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transfer to soup bowl or soup plate, sprinkle ea bowl with 1/2 tblsp grated asiago and drizzle with 1 tblsp EVO

Perfection In A Bowl – Leftover Veggies Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 2 cup leftover cauliflower, 2 cup leftover broccoli, 2 stalks leeks

: saute 1 ea medium size julienned onion in 1 tblsp EVO until translucent

: cut the leeks in julienne, add to the onions, saute 2 more minutes

: add 2 cups chicken stock, simmer until leek is soft but not mushy

: add 3 cup chicken stock to the broccoli/cauliflower, mix in a blender or with a hand mixer until very smooth, simmer for 2 minutes

: transfer the mix to a pot, season with garlic paste, dried oregano. 3 ea basil leaves, kosher salt and cayenne pepper to taste, simmer for 2 minutes

: stir in 2 tblsp finely grated asiago cheese, simmer for 2 more minutes while constantly stirring

: add the leek with it’s stock

: add 6 oz sliced smoked sausage. simmer 2 more minutes

: add 1 cup heavy cream, check/adjust seasoning

: transfer to soup bowl or soup plate, sprinkle ea bowl with 1/2 tblsp grated asiago and drizzle with 1 tblsp EVO

: Perfection In A Bowl – Leftover Veggies Soup

: Perfection In A Bowl – Leftover Veggies Soup

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Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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The beautiful 2 lbs veal blade steak on this page cost all of $ 5.00. As soon as I got home, I felt like kicking myself not to have bought a few more to keep in the freezer to serve in the coming few weeks. While not the most tender of steaks, veal blade bursts with flavor and has a wonderful texture (think of strip loin cap).
Anyway, I did not go back to the store since I know that it features this cut as a special often, so there will be no problem to repeat the wonder of this superb breakfast 🙂
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Bon Appétit ! Life is Good !
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sauteed blade steak

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: peel 4 ea mediun size cucumbers halfway

: grate cucumbers, salt generously, mix well, let stand for 15 minutes

: squeeze most moisture from cucumbers

: add 1 cup Greek yogurt, 1 pinch cayenne pepper, 1 pinch ground cumin juice of 1/2 lemon and 1/2 tsp garlic paste , mix well; check/adjust seasoning (chopped mint and finely sliced dill optional – I personally prefer without)

: tzatziki

: 2 lbs bone-in veal blade steak

: season with kosher salt, cayenne pepper and sweet paprika powder to taste, dust in a/p flour

: saute on both sides until medium well, remove to serving plate, top with poached eggs, serve with tzatziki (drizzled with plenty EVO) and warm pita

: while the steak cooks, poach 3 eggs for 3 minutes, remove to absorbent paper

: sauteed blade steak

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

: Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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Baked Atlantic Cod Fillet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

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When I was growing up in the Black Forest in Germany, there were only two species of fish I experienced – the native Trout ( Bach Forelle ), which was available fresh in nearly every single restaurant, and Cod , which was the most affordable ocean fish, available fresh at most fish shops in the bigger towns and cities. Since trout was local and inexpensive, it was not really a treat for the kids, also, because it was usually served whole, head, skin and bones, it was something the parents ate, while the kids sticked to fish fingers made of cod fillet, served with plenty of sauce remoulade. 🙂
Once I became an apprentice and then during my many years of cooking (and eating) around the world, fish and seafood in it’s endless varieties became some of my favorite food.
For years, Turbot and Chilean Sea Bass (“Pacific Sea Bass” / “South American Sea Bass” / Merluza Negra / Patagonian Toothfish) , topped the list of my most beloved fish species. Then, surprise surprise, slowly but surely my preference wandered back to the simple Cod, where is stayed until today. Sadly, because it has lost it’s “inferior” reputation, the once very reasonably priced cod now costs the same prohibitive $-amount as any other good quality fish on the market.
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Bon Appétit ! Life is Good !
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Baked Atlantic Cod Fillet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: blanche and drain one cleaned, quartered head of cauliflower

: season 1 ea 20 oz fillet of cod with sriracha, lemon juice and kosher salt to taste, dip both sides in panko crumbs

: place the fish and the cauliflower on a rack, brush cauliflower with melted butter, sprinkle with kosher salt and grated parmesan to taste, bake in a pre-heated oven (400 F) until fish is cooked through (turn fish once), ca 15 – 20 minutes, depending on the thickness of the fillet

: meanwhile, saute 8 ea peppers, 2 tblsp capers, 1/2 tsp garlic paste, 4 oz whole butter and kosher salt until heated through

: plate the fish and the cauliflower

: top with a few sprigs of fresh cilantro, top with the hot peppers, capers and butter (serves 2)

: Baked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

: Baked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

: Baked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

: Baked Atlantic Cod Filet, Cauliflower, Sweet Cherry Peppers And Capers In Lemon & EVO

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

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Zuppa Di Pesce

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Zuppa Di Pesce (Fish Soup). It doesn’t sound very exciting, does it? But in many parts of Italy, fish soup rules, and rightfully so.
Since Italy is bordered by water on three sides, it’s not surprising that there are thousands of variations of zuppa di pesce throughout the country, especially in the towns that dot the coastline. Families in the same village often have utterly distinct, yet equally delicious, preparations.
In Genoa, fish soup is called burrida, a name residents got from their neighbors in France from the Provencal dialect bourrido (“to boil”). There, it’s a soup made of cuttlefish, angler and anchovies. In Tuscany, it’s called caciucco, and on the opposite side of Italy, along the Adriatic, it’s referred to as brodetto. Many Americans are familiar with the term “cioppino,” which is not an Italian word. It comes from the Ligurian immigrants in San Francisco and is based on their dialects name for the dish, ciuppin.
While this recipe calls for some specific species, feel free to use any firm, light-fleshed fish. There’s a delicate balance to a good zuppa di pesce, so strong-flavored fish like salmon or snapper don’t work. No sole or flounder either–they’re too flaky. Use an ample supply of shellfish, whatever’s freshest is best. Finally, make sure you have a good loaf of bread to serve with the zuppa.
Some traditional preparations from Liguria do not add tomato,, as the original recipe calls for the full flavor of the sea to be maintained in the fish soup.
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Cioppino is considered San Francisco’s signature dish, and no trip to this West Coast city would be complete without a bowlful of this delicious seafood stew. Because of the versatility of the ingredients, there are numerous recipes for it. Cioppino can be prepared with a dozen different kinds of fish and shellfish. It all depends on the day’s catch and/or your personal choice.
You will not believe how easy it is to make this Cioppino. The key to this recipe is experimentation. Be creative with this fish stew: Leave something out, or substitute something new. Serve cioppino with a glass of your favorite wine and warm sourdough bread.
History of Cioppino: This fish stew first became popular on the docks of San Francisco (now known as Fisherman’s wharf) in the 1930s. Cioppino is thought to be the result of Italian immigrant fishermen adding something from the day’s catch to the communal stew kettle on the wharf.
The origin of the word “cioppino” is something of a mystery, but many historians believe that it is Italian-American for “chip in.” It is also believed that the name comes from a Genoese fish stew called cioppin.

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Bon Appétit ! Life is Good !
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Zuppa Di Pesce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: trim 1 lb fish fillet of your choice, chop 2 very rip, large tomatoes, set the trimmings aside

: cut the fish into large pieces, peel and devein 12 oc of medium sized shrimp, remove tails

: in 1/2 cup EVO saute 1 ea large, diced onion, the fish trimmings, shrimp shells, chopped tomatoes and 3 sprigs fresh thyme, add 1 qt of fish stock (or substitute with good quality canned clam juice), 1 cup sweet white wine, simmer for 20 minutes or until liquid has reduced to about 3/4 qt

: season with salt, cayenne pepper and garlic paste to taste, simmer another 2 minutes

: strain the solids from the stock, squeeze to extract all the stock/flavor

: fish stock

: add 1 cup peeled, diced tomatoes and 1 cup cooked, small potatoes (optional), simmer 3 minutes

: to the fish and shrimp addd 2 oz capers and 2 tblsp chopped parsley

: add to the fish soup, simmer 3 more minutes, remove from heat, check / adjust seasoning

: Zuppa Di Pesce

: Zuppa Di Pesce

: Zuppa Di Pesce

: Zuppa Di Pesce

: Zuppa Di Pesce

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

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