Mexican Street Hot Dogs

 I love the spiciness of these hot dogs.   I just like a hint of spice, but you can make it as spicy as you want.

I also don't add the corn or black beans on mine, because I'm not a fan of it.

MEXICAN STREET HOT DOGS

   (serves 4)

Adobe Sauce Ingredients:(you will have extra)

*1/2 cup sour cream

*1/4 cup mayonnaise 

*1/2 can chipotles in adobo sauce (if you like it real spicy, use the entire can)

*2 garlic cloves, minced

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon oregano 

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*juice from 1/2 lime

Hot Dog Topping Ingredients:

*1 green bell pepper, sliced thin

*1 red bell pepper, sliced thin

*1 medium yellow onion, sliced thin

*1-2 jalapeno peppers (seeds removed) sliced thin or 1/4 cup sliced pepperoncini peppers 

*1/2  cup frozen corn, thawed

*1/2  cup black beans, rinsed and drained

*4 slices bacon, cooked and chopped

*nacho cheese

*sour cream

Ingredients:

*4 hot dogs (I like hot dogs in casing or beef dogs)

*4 hot dog buns

Adobe Sauce Directions:

~In a blender, add 1/2 cup sour cream, 1/4 cup mayonnaise, 1/2 can chipotles in adobo sauce, 2 minced garlic cloves, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and the juice from 1/2 lime.

~Blend until smooth.

~Pour into a bowl, cover and refrigerate for at least 1 hour.

Topping Directions:

~Add a little oil to a large skillet and heat up over medium heat.

~Add 1 thinly sliced green pepper, 1 thinly sliced green bell pepper, 1 thinly sliced onion, and 1 thinly slice jalapeño pepper and cook until veggies are soft.

~Stir in 1/2 cup corn  & 1/2 cup rinsed and drained black beans and cook until corn is hot.

Hot Dog Directions:

~Cook bacon until crispy and then chop into bite-size pieces.

~Grill the inside of 4 hot dog buns until golden brown, and set aside.

~Grill 4 hot dogs until desired doneness (I like to put small slices into my hot dog before grilling).

Let's Put Them Together:

~Spread a thin layer of adobe sauce over the hot dog bun.

~Place hot dog into bun.

~Top with crumbled bacon

~Top with the veggie mixture.

~Drizzle nacho cheese sauce over veggies.

~Drizzle sour cream over veggies

Instant Beef Gravy Mix

This is far better than store bought packets of dry gravy mix and far less sodium.  I like to use it over hamburgers, roasts, steaks, or in a stew.  This isn't brown like most beef gravies, because I don't add food coloring to it.  If you really want it to be dark brown add a little beef paste, but watch for the salt.

Gravy Mix as is

Gravy Mix with a 1/4 teaspoon of beef paste (better than bouillon in it)

INSTANT BEEF GRAVY MIX

(makes 1 quart)

Ingredients:

*3 cups all-purpose flour

*1 cup beef bouillon powder (7.9 ounce container)

*2 tablespoons garlic powder

*1 tablespoon ground black pepper

*1 1/2 teaspoon onion powder

*1 teaspoon paprika

Directions:

~In a small mixing bowl, whisk 3 cups all-purpose flour, 14 cup instant beef bouillon powder (granules), 2 tablespoons garlic powder, 1 tablespoon ground black pepper, 1 1/2 teaspoon onion powder, and 1 teaspoon paprika until well combined.

~Pour into a quart size canning jar and pul lid on to store.

How To Make The Gravy:

~In a small saucepan, whisk 1 cup water and 2 tablespoons instant gravy mix.

~Cook over medium heat until mixture thickens, whisking as it cooks (about 1-2 minutes).

Small Batch Corn Bread

I'm not a big fan of leftover cornbread.   This is just the right size for my husband and I.

SMALL BATCH CORNBREAD

(serves 2-3)

Ingredients:

*4 tablespoons butter

*6 tablespoons cornmeal

*6 tablespoon all-purpose flour 

*1 teaspoon baking powder

*1/4 teaspoon baking soda

*1/4 teaspoon salt

*2 tablespoons granulated sugar

*1/2 tablespoon butter, melted

*1/2 cup buttermilk

*1 large egg

Directions:

~Preheat oven to 425 degrees.

~Place 4 tablespoons butter in a small casserole dish (8x6 inch) or small cast iron pan 

~Place in oven just until butter has melted.

~In a medium mixing bowl, whisk 6 tablespoons cornmeal 6 tablespoons all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 2 tablespoons granulated sugar until well incorporated.

~Stir in 1/2 cup buttermilk, 1/2 tablespoon melted butter, and 1 large egg until just combined.

~Pour into casserole dish over the melted butter.

~Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean (it should be a golden brown on top).

Adobe Sauce

 I love this on hot dogs, tacos, or for dipping veggies in.

ADOBE SAUCE

Ingredients:

*1/2 cup sour cream

*1/4 cup mayonnaise 

*1/2 can chipotles in adobo sauce (if you like it real spicy, use the entire can)

*2 garlic cloves, minced

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon oregano 

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*juice from 1/2 lime

Adobe Sauce Directions:

~In a blender, add 1/2 cup sour cream, 1/4 cup mayonnaise, 1/2 can chipotles in adobo sauce, 2 minced garlic cloves, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and the juice from 1/2 lime.

~Blend until smooth.

~Pour into a bowl, cover and refrigerate for at least 1 hour.

Peanut Butter Cup Pie

A very rich dessert.  I do love peanut butter and chocolate.  

PEANUT BUTTER CUP PIE

(serves 8)

Ingredients:

*1 (9-inch) graham cracker crust (chocolate or regular)

*12 peanut butter cups, cut up into small pieces

*1 (8 ounce) package cream cheese, softened

*1 cup powdered sugar

*1 cup creamy peanut butter

*1 (8 ounce) cool whip, thawed

*1/4 cup chocolate chips

Directions:

~Cut 12 peanut butter cups into small pieces.

~Melt 1 cup creamy peanut butter in microwave (about 30-40 seconds).

~In a large mixing bowl, mix 1 (8 ounce) softened cream cheese, 1 cup powder sugar, 1 cup melted peanut butter, 1 (8 ounce) thawed cool whip, and the 12 cut up peanut butter cups until well combined

~Pour into 9-inch graham cracker crust.

~Cover and refrigerate for at least 4 hours.

Snickers Pie

 If you like snickers bars, then you are going to love this.  Rich and so good.  You can make your own pie crust or buy a good refrigerated one.  I probably wouldn't use the bottom crust next time I make it.   I think it would be just as good without it.

SNICKERS PIE

(serves 8)

Bottom Layer Ingredients:

*1 9-inch pie crust

*1/2 cup butter, melted

*1 cup granulated sugar

*1 teaspoon vanilla extract

*2 large eggs

*1/2 cup unsweetened cocoa powder

*1/2 cup all-purpose flour

*1/4 teaspoon salt

Middle Layer Ingredients:

*1 (7 ounce) jar marshmallow fluff

*1 cup cream peanut butter

*17-18 caramels, unwrapped (I use Kraft)

*2 tablespoons heavy cream (or whole milk)

*1 cup peanuts (I use salted)

Top Layer:

*2-3 tablespoons chocolate hot fudge sauce

Bottom Layer Directions:

~Preheat oven to 350 degrees.

~Make pie crust or unroll a refrigerated one and place it in a 9-inch pie plate.

~In a large mixing bowl, stir 1/2 cup melted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, and 2 large eggs until well combined.

~Stir in 1/2 cup unsweetened cocoa, 1/2 cup all-purpose flour and 1/4 teaspoon salt, until just combined (do not overtax, a few lumps are good).

~Pour over crust.

~Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.

~Remove from oven and cool completely.

Middle Layer Directions:

~In a large mixing bowl, stir 1 (7 ounce) jar marshmallow fluff and 1 cup creamy peanut butter until well combined.

~Spread evenly over brownie layer.

~Stir 17-18 unwrapped caramels and 2 tablespoons heavy cream in a microwave safe bowl.

~Heat up for 30 seconds, stir and repeat until caramels are melted (1-1 1/2 minutes).

~Stir in 1 cup peanuts until well coated.

~Gently spread over peanut butter fluff mixture.

Top Layer:

~Heat up hot fudge sauce in microwave (about 20 seconds).

~Pour into a pastry bag (or zip-loc bag and clip a small hole in the corner).

~Drizzle over top of pie.

Blueberry BBQ Sauce

 Sounds weird but very good.   Be it on burgers, hot dogs, ribs or to dip veggies in.

BLUEBERRY BBQ SAUCE

(makes 1 pint)

Ingredients:

*2 cups fresh or frozen (thawed) blueberries

*1/2 cup ketchup 

*1/4 cup apple cider vinegar 

*1/2 cup honey

*2 tablespoons molasses

*1 tablespoon Worcestershire sauce

*1 tablespoon Dijon mustard

*1 teaspoon ground black pepper

*1 teaspoon garlic power 

*1 teaspoon onion powder

*1/4 teaspoon salt

*1/8 teaspoon cayenne pepper (optional)

Directions:

~Rinse blueberries and drain.

~In a medium saucepan, stir 2 cups blueberries, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 1/3 cup honey, 2 tablespoons molasses, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper until well combined.

~Bring mixture to a low boil over medium heat.

~Reduce heat to low, and simmer for about 30 minutes, stiring often.

~Using an immersion blender, blend mixture until smooth.

~Mixture will thicken up as it cools.

Strawberry Dump Cake

 Such a light tasty cake.  Dump cakes are quick and easy to make.

STRAWBERRY DUMP CAKE

(serves 12)

Ingredients:

*1 (21 ounce) cans strawberry pie filling

*1 teaspoon vanilla extract

*1 teaspoon lemon juice

*1 (ounce) box of yellow, white or strawberry cake mix

*1 cup (2 sticks) butter, sliced into small pieces

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch pan with cooking spray.

~Spread 2 (21 ounce) cans strawberry pie filling into the bottom of the prepared pan.

~Stir in 1 teaspoon vanilla extract and 1 teaspoon lemon juice into pie filling.

~Sprinkle 1 ( ounce) box evenly over strawberries.

~Slice 1 cup butter into thin slices and place evenly over top of cake mix.

~Bake for 50-60 minutes or until top is a golden brown.

~Remove from oven and allow to cool.

Chicken Instant Gravy Mix

My husband loves mashed potatoes and gravy.  Sometimes I don't have the drippings to make gravy.  This is a quick and easy alternative.   Better than the store bought packaged ones, because their is far less sodium in this.

CHICKEN INSTANT GRAVY MIX

(makes 1 quart)

Ingredients:

*3 cups all-purpose flour

*3/4 cups chicken boullion powder

*1 1/2 tablespoon garlic powder

*1 tablespoons onion powder

*1 tablespoon poultry seasoning

*2 teaspoons ground pepper

*1 teaspoon paprika

Directions:

~In a large mixing bowl, whisk 3 cups all-purpose flour, 3/4 cup instant chicken bouillon powder,  1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoons poultry seasoning, 2 teaspoons ground pepper, and 1 teaspoon paprika until well mixed.

~Pour into a quart size canning jar and seal for storing.

How To Make The Gravy:

~In a small saucepan, whisk 1 cup water and 2 tablespoons instant gravy mix.

~Cook over medium heat until mixture thickens and is smooth (about 1-2 minutes).

Potato Puffs

 A great tasty recipe to make with leftover mashed potatoes. 

POTATO PUFFS

(makes 12)

Potato Ingredients:

*2 cups mashed potatoes, cooled

*2 large eggs

*1 cup sharp cheddar cheese, shredded

*1/4 cup freshly grated parmesan cheese

*1/4 cup sour cream

*2 tablespoon chopped green onion tops

*1/2 teaspoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon onion powder

*1/2 teaspoon baking powder 

Dip Ingredients: (or dip in sour cream, ranch dressing, ketchup or have it plain)

*1/4 cup sour cream

*1/2 cup mayonnaise (or greek yogurt)

*1 teaspoon dried dill weed

*1 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/4 teaspoon paprika

*1/4 teaspoon ground black pepper

*1/4 teaspoon salt

Dip Directions:

~In a small bowl, whisk 1/4 cup sour cream, 1/2 cup mayonnaise,  1 teaspoon dried dill weed, 1 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt until well combined.

~Cover and refrigerate for at least 1 hour.

Potato Directions:

~Preheat oven to 400 degrees.

~Grease a muffin tin (or line with paper liners).

~In a large mixing bowl, mix 2 cups cooled mashed potatoes, 2 large eggs, 1 cup sharp cheddar cheese, 1/4 cup freshly grated parmesan cheese, 1/4 cup sour cream, and 2 tablespoons chopped green onion tops until smooth.

~Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon onion powder, and 1/2 teaspoon baking powder until mixture in light and airy.

~Divide evenly into prepared muffin cups (about 3/4 full).

~Bake in preheated oven for 20-25 minutes, or until tops are a golden brown and a little crispy.

~Allow to cool for 5 minutes before removing from muffin tin.

~Serve with dip or plain.

French Dip Cheeseburger

 I woke up in the middle of the night and thought I bet a French Dip Cheeseburger would be so good.  I've never heard of one, but I made it anyways.  It was so good.

FRENCH DIP CHEESEBURGER

(makes 4)

Burger Ingredients:

*1 pound ground beef

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*4 slices Swiss cheese

*4 slices havarti cheese

*4 hamburger buns (brioche, pretzel, or potato buns work best for dipping).

Grilled Onion Ingredients:

*1 large sweet onion

*1 tablespoon butter

*1/8 teaspoon salt

Sauce Ingredients: (optional)

*1/2 cup mayonnaise (or plain greek yogurt)

*1/2 cup sour cream 

*1-2 tablespoons horseradish 

*1/2 teaspoon Worcestershire sauce 

*1 teaspoon dried chives or 2 tablespoons of green onion tops, chopped)

French Dip Ingredients:

*2 cups beef stock

*1-2 teaspoons dried thyme

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

*1 teaspoon Worcestershire sauce

Sauce Directions: (I like to make this at least one hour before using)

~In a small bowl, whisk 1/2 cup mayo (or plain greek yogurt), 1/2 cup sour cream, 1-2 tablespoons horseradish, 1/2 teaspoon Worcestershire sauce,  and 1 teaspoon dried chives or 2 tablespoons chopped green onion tops until well combined.

~Cover and refrigerate for at least 1 hour.

Grilled Onion Directions:

~Melt 1 tablespoon butter into a large frying pan.

~Add in 1 large sliced sweet onion, and cook for 3-4 minutes.

~Sprinkle 1/8 teaspoon salt over onions.

~Continue cooking until onions are caramelized (a golden brown).

~Remove from frying pan and set aside.

French Dip Ingredients:

~In a medium saucepan, heat up 2 cups beets stock, 1-2 teaspoons dried thyme, 1/8 teaspoon salt, 1/8 teaspoon ground black pepper, and 1 teaspoon Worcestershire sauce over medium heat until it reaches a light boil. I like to add a couple garlic cloves to mine while it's heating up.  I remove them when serving.

~Reduce heat and allow to simmer for at least 10 minutes (this is the time to cook the burgers)

Burger Directions:

~Toast insides of buns and set aside (optional).

~Form 4 patties from 1 pound ground beef.

~In a small bowl, mix 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon garlic powder.

~Sprinkle evenly over both sides of patties.

~Grill or fry patties until desired doneness (I do about 4-5 minutes per side).

~Place a slice of Swiss cheese and a slice of havarti cheese over each burger.

~Once cheese has melted, place on grilled bottom hamburger bun.

~Spread some sauce over top bun and place on top of burger.

~Pour French Dip (au jus) into 4 small bowls.

~Dip burgers into sauce and enjoy.

Pretzel Bun

 Makes any burger, chicken sandwich or sloppy joes so much better.

 

PRETZEL BUNS

(makes 6)

Pretzel Ingredients:

*1 cup warm milk

*1/8 teaspoon granulated sugar

*1 1/2 teaspoon active dry yeast

*2 1/2 cups all-purpose flour

*1 teaspoon salt

*2 tablespoons butter, softened

*1/8-1/4 cup all-purpose flour

Topping Ingredients:

*1 egg 

*Kosher salt  (optional)

*melted butter

Water Bath Ingredients:

4 1/2 cups water

*3 tablespoons baking soda

Pretzel Directions:

~In a small bowl, whisk 1 cup warm milk, 1/8 teaspoon granulated sugar, and 1 1/2 teaspoons active dry yeast together.

~Allow to sit for 10 minutes to proof (foam up)

~In a large mixing bowl, stir 2 1/2 cups all-purpose flour and 1 teaspoon salt together.

~Stir in yeast mixture until flour is no longer visible.

~Add in 2 tablespoons softened butter.

~Add in 1/8-1/4 all-purpose flour if dough is sticky.

~Knead for 5-6 minutes.

~Place into a greased bowl and allow to rise until double (2-3 hours).

~Cut dough into 6 equal pieces.

~Roll each piece in a firm ball (or oblong for hot dogs).

~Place dough onto a lightly floured surface.

~Cover with a damp towel and allow to rise until double (about 30 minutes).

Water Bath Directions:

~Pour 4 cups water into a large skillet.

~Stir in 3 tablespoons baking powder until dissolved.

~Bring to a light simmer.

~Gently place 2 or 3 dough balls into simmer water.

~Cook for about 30 seconds on each side.

~Remove with a slotted spoon and place on a cooling rack.

~Allow to cool completely.

Topping & Baking Directions:

~Preheat oven to 425 degrees.

~Line a cookie sheet with parchment paper or a silicone liner. 

~Gently cut an "X" into the top of each bun.

~In a small bowl, whisk 1 large egg.

~Using a pastry brush, brush egg over top and sides of bun.

~Transfer buns onto prepared cookie sheet.

~Sprinkle wth kosher salt (optional).

~Bale for 12-15 minutes or until tops a a medium golden brown.

~Brushed tops with melted butter.

~Allow to cool, before  slicing open.

Rice Krispie Chocolate Chip Cookies

A great change on the classic chocolate chip cookie.   I love the crunch in it.

RICE KRISPIE CHOCOLATE CHIP COOKIES

(makes 2 1/2 dozen

Ingredients:

*1/2 cup butter softened

*1/2 cup granulated sugar

*1/2 cup light brown sugar

*1 large egg

*1 teaspoon vanilla extract

*2 cups all-purpose flour

*1/2 teaspoon baking powder

*1/4 teaspoon baking soda

*1/4 teaspoon salt

*1 cup chocolate chips (semi-sweet or milk chocolate)

*1 1/2 cups Krispie cereal

Directions:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper or a silicone mat.

~In a large mixing bowl, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar until creamy.

~Stir in 1 large egg and 1 teaspoon vanilla extract.

~In another bowl, sift 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoons salt together. 

~Stir in the dry ingredients into the wet ingredients until just combined.

~Fold in 1 1/4 cups chocolate chips and  1 cup Rice Krispie cereal until mixed in.

~Scoop dough onto cookie sheet about 2-inches apart and bake for 10-12 minutes or until the edges are a light golden brown.

~Remove from oven and allow to cool on baking sheet for 1 minute.

~Remove and place on cooling rack until completely cooled.

Brownie Pudding

 Chocolatey, rich,  ooey-gooey goodness.   So rich.   Best served warm, but also good cold.   A scoop of vanilla ice cream tops it off.  Yes, you do need to do the water bath for it to turn out right.

BROWNIE PUDDING

(serves 6-8)

Ingredients:

*5 large eggs

*1 3/4 cup granulated sugar

*3/4 cup unsweetened cocoa powder

*1/2 cup all-purpose flour

*1/4 teaspoon salt

*1 teaspoon vanilla extract

*1 cup (2 sticks) butter, melted

Directions:

~Preheat oven to 325 degrees.

~Grease a 8x8 baking dish.

~In  a large mixing bowl, beat 5 eggs and 1 3/4 cup granulated sugar for 6-8 minute or until mixture is thick and a pale yellow.

~Stir in 1 teaspoon vanilla.

~In a medium bowl, whisk 3/4 cup unsweetened cocoa, 1/2 cup all-purpose flour and 1/4 teaspoon salt together until well combined.

~Stir dry ingredients into wet ingredients until just combined (do not over mix).

~Stir in 1 teaspoon vanilla until well mixed.

~Stir in 1 cup melted butter until just combined.

~Pour into prepared baking dish.

~Set dish into a larger oven proof pan (I use an aluminum pan).

~Pour water into aluminum pan until it's half way up the sides.

~Bake for 60-65 minutes (top will be set, but center will be gooey).

~Allow to cool for 15-20 minutes before serving.

Deli Soup

 I don't know about you, but I always have leftover lunchmeat & cheese after New Year's Eve and a Super Bowl party.   I decided to make soup out of the leftover's.   It made a nice hearty soup.

DELI SOUP

(serves 6-8)

Ingredients:

*1 tablespoon olive oil

*2 large carrots, peeled and chopped small

*3 stalks of celery, chopped small

*1 medium-large onion, chopped small (I uses a small red & yellow)

*3 garlic cloves, minced

*1-2 (32 ounce) chicken stock ( I use 2, so the soup is not so thick)

*1 quart stewed tomatoes

*1 tablespoon dried parsley

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 bay leaf

*2-4 cups leftover lunch meat (I use salami, pepperoni, & ham), cut into small pieces

*1-1  1/2 cups leftover cheese (I use sharp, Swiss, mozzarella, and pepper jack), cut into small pieces.

*2 cups dried pasta (I use bowtie)

Directions:

~In a large stock pot, heat up 1 tablespoon olive oil over medium heat.

~Add in 2 large chopped carrots, 3 chopped celery stalks, 1 chopped onion and sauté for about 5 minutes, stirring often.

~Add in 3 minced garlic cloves, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon dried parsley, 1 teaspoon dried oregano, and 1 teaspoon dried basil, stirring continuously for 1 minute. 

~Stir in stewed tomatoes and 1-2 (32 ounce) containers of chicken stock.

~Stir in 2-4 cups chopped lunchmeat.

~Bring mixture to a boil, and then turn down and simmer for about 1/2 hour or until veggies are tender.

~Cook 2 cups dried pasta as directed on box, drain and add to soup.

~Stir 1 - 1 1/2 cups leftover cheese.

~Cover and allow to sit for 5 minutes.