Inside the Kitchen #2: Lodge on the Desert

 

He's head chef at Lodge on the Desert, 3 time winner of the Iron Chef of Tucson, and The American Culinary Federation deemed him one of the top 16 junior chefs in the nation. The Chef I'm talking about is Chef Ryan Clark and interviewed him while he was cooking for a party at the Lodge. He placed down his skillet and I asked him how did he get into cooking. Ryan said the first restaurant he worked at was Risky Business, much like many teenagers, he worked at the place because he thought he could make more cash. Overtime he grew more fond of cooking and from there sprouted a passion for it. Then he got a job at En Fuego and at the rightful age of nineteen, became head chef.

After  that Ryan decided to go to the Culinary Institute of America. I asked him what it was like there and told me he really liked it there. Ryan thought the experience was very hands on. He was also really familiar with the material taught at the institute because he learned under a CIA graduate while working in Tucson before entering the CIA.

While moving around the kitchen, during our interview, I asked Ryan how it feels winning the Iron Chef of Tucson again. He said it felt like winning the last time but, different and really cool.  Ryan and his sous chefs prepped for the competition by doing a "team building" exercise the night before that he does not recommend. They also tried to think of dishes they could make if  secret ingredient was a protein or a vegetable or a curve ball like an egg.

Speaking of proteins; Ryan's specialty is Twice Roasted NY Strip. I think if that doesn't make your stomach growl, something's clearly wrong with you. Though he makes a mean NY Strip, His favorite style of cuisine is French. He enjoys it because he feels it IS the basis of all cooking.

I asked Ryan while he was checking a meatball to see if its done, what restaurants HE likes to eat at. He replied that he eats at places around the University since he lives around there. One of his favorites is Pasco. Then I asked him a really tough question. If he wasn't a chef what would you be and why? He said he would be a landscaper because he likes the outdoors and the opportunity to create and be precise.  He admitted on his days off and joked how he's kind of OCD.

Some tips he has for any up coming chefs out there is to never feel comfortable and continue learning. Plus carry a notebook just to jot down notes.

What's in the future for Ryan Clark nothing much really. Just hanging, being busy, and being a true Iron Chef.

Iron Chef Tucson 2013 Recap!!!

Another year, another competition. A competition in which chefs try to make a meal out of something on the spot. Culinary improv, if you will. Through this, we see the true creativity and skill of each chef. This competition is call the Iron Chef Tucson. Last year's winner Ryan Clark of Lodge on the Desert defended his title for the third time. Ryan graduated on the Dean's list from the Culinary Institute of America and was named one of the top 16 junior chefs in the nation from The American Culinary Federation. The challenger was David Ferrara of Fire + Spice at the Sheraton Tucson Hotel and Suites. He began his began his career at the age of 15, learning from his Grandmother.  Fire + Spice is a place in which David has combined his early experience with the flavors of The Old Pueblo thus creating a unique dining experience.

The host was Mrs. Grant from 94.9 MIX FM and the emcee was Jonathan Landeen. Jonathan is the chef and mustache aficionado of Jonathan's Cork. He has been commentating for the completion for seven years now. The competition took place in the grand ballroom of Lowe's Ventana Canyon.

The scoring was based on a scale of 1-10 per category. The dishes were judged on presentation, taste, creativity, and use of the secret ingredient. New Zealand Lamb a sweet, but potentially tough meat was the secret ingredient this year.  They both had to make four dishes using the ingredient and one of the four dishes  had to feature the nights sponsor Stella Artois. This year, the contestants had a second choice as they were introducing  their new drink a  European-styled cider called Stella Cidre.

When the clock started ticking , the chefs got down to business. Sautéing and cutting in a supersonic speed. Trying to get as much done as possible. Soon the grand ballroom at Ventana Canyon was filled with a the terrific smells of fresh vegetables and lamb.

By the time the hour was up, the chefs had finished plating their dishes and gave their dishes to the judges. The judges this year were Ken Harvey, the executive chef at Lowes Ventana Canyon. Noel Ridsdale the Academic Director of International Culinary School at the Art Institute of Tucson. Finally Alan Zeman, a chef consultant who travels the world teaching cooking classes.

Chef David Ferrara introduced his first dish, which was a won ton wrapper stuffed with lamb on top of a roasted beet and carrot with a balsamic prickly pear reduction. The second dish  he made was a jicama slaw with braised lamb shoulder with basil oil. Third David made red lentils with bacon tomato relish with braised, crusted lamb. Fourth, he made kind of a dessert?. A apple chip with apricot glaze with lamb and brie.

Next up, Chef Ryan Clark made a tar tar with lean pieces of lamb shoulder with lime yogurt with a won ton garnish. Second he made a lettuce wrap with tender lamb leg, red lentils, and salad on top and some tomato jam with some spices. Third he made a braised lamb shoulder and leg with some  citrus notes along with an apple stew salad with pickled apple peels with carrots . His fourth dish was a leg of lamb with a raspberry salt placed on top curry mashed potatoes.

The winner of this year's competition was Ryan Clark, for the third and final time. The rules stated that a chef can be in the competition only 3 times. Who knows what next years competition will bring. My bet is that the next secret ingredient will be papaya or squab.

Mexico City Marvelousnes

   For a little while now in downtown, we have been witnessing a restaurant boom. Restaurants are popping up downtown like flowers in the pavement. One of these restaurants to spring up is Penca! This place opened up at the end of February by Patricia Schwabe, owner of Peach Properties. Patricia was born in Mexico City and she wanted to make the chow at Penca as genuine as possible.
  The atmosphere of the place was trendy. The exposed red brick, pipes, and wood tables gave the place a warm feel. Along with Edison lights illuminating the area. It was very easy on the eyes.
  First right off the bat, I would recommend reservations before you go. Since my Mother and I didn't we had a bit of a wait on a comfy, white couch with chips and salsa. Five minutes later we got a table. Woot!
  The head chef of the place is Johnathan Hale. He started cooking under the great Albert Hall at Acicia in the Pantry Station.
  Our appetizer was the Queso Fundido ($9) or as our waitress called it "cheesy goodness". It's cheese was Chihuahuan cheese. A glorious satin of cheese. The raja and sautéed were very tasty. The dish was suppose to come with achiote sausage. Instead it came with shredded turkey was a great substitute. The viscosity was like a chowder. This made eating it infront of people more attractive. It came with tortillas perfectly sized for you mouth.
  My mother ordered the Short Ribs ($18). These tender, well seasoned ribs were easy to pull apart with her fork. They were presented on a bed of something that tasted like grits. A good example of upscale comfort.
  For my entrée I got the Chile en Nogada ($16). It was a perfect marriage of both sweet and savory. The dish consisted of a chile poblano stuffed with tender pork . Along with sweet tender pork. Along with sweet plaintains, apples, and dried fruit. Topped with a  pomegranate sauce and seeds. It all tied together greatly.
  The dessert  we ordered was the Chocolate Bread Pudding, created by Mr.Hale himself. The dish was like the cooler older brother to chocolate cake. We ate it quickly because it tasted so good there was no room for talking only Mmmmmm.



Penca:                                             Hours:
50 E. Broadway Blvd.                   Tues-Fri 10am-1am
(520) 203-7681                               Sat  8am-1am
                                                        Sun 8am-3pm

Satisfaction Guaranteed

Back in the spring of 2010, a seasoned resteraunt professional  Joe Scordato, yes THAT Scordato, and a wide eyed exuherant new comer, Joshua Velderrain decided to open Guiseppes. Joe Scordato was Joshua boxing coach back in the day and Joshua worked at a couple of Joe's resturants. Joe taught Joshua how to cook.  Located on Oracle, Guiseppe's offers Scordato's tasty italian food from old family recipes. My mother and I went there on a Saturday evening. The ambiance was warm and inviting. on the walls were art by local artists, which gave the place some splashes of color. The patio had a great view of the desert. As the small room inside the resteraunt filled up the wait staff added more seating outside. We arrived just before the dinner rush and the place was peppered with only a few customers. The service was fantastic. Our waiter Kevin, was great! All the waitstaff are encouraged to build a relationship with their customers. "Customer service is key, food is priorty", according to Joshua. For our appetizer my mother and I ordered the Stuffed Mushrooms ($5.25). It had a very hearty taste to it. The texture of it wasn't rubbery but just right. My Mother's entree was the Penne Sausage ($9.95). Her entree was composed of penne pasta and Guiseppe's special spicy homemade sausage tossed with tomato sauce and baked with mozzarella cheese. The penne wasn't hard or chewy. The tomato sauce and sausage was a very flavorful combination. My entree, the Pork Carbanara ($16.95) was in a creamy parmesan wine sauce and The Pork was tender with sauteed peas, onion, bacon (the gold of the pig), cherry tomatoes, and garlic served over fettucine pasta. The porked grilled to perfection. The bacon was a nice touch. That parmesan cream sauce really tied the meal together. Both our meals were fairly portioned to match the prices. For dessert we had the Spumoni ($4.50) which was the perfect way to end this wonderful Italian meal. So swing by Guiseppe's and get some Italian cuisine but make reservations first.

Guiseppe's:                            Hours:
6060 N. Oracle Rd.               Mon-Thurs 11am-9pm
(520) 505-4187                       Fri-Sat 4pm-9pm
                                            

 

My Bloody Valentine Whoopie Pies

(Please note that I used a bit too much cocoa powder, so that's why it lacks it red tinge common with red velvet cake)


The Whoopie-

Ingredients:
2 1/2 cups all-purpose flour
1 cup cocoa flour
1 teaspoon baking powder
1/2  teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 vegatable shortening
1/2 cup (packed) brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 ounce (one small bottle) red food coloring
1 cup buttermilk

Position a rack in the center of the oven and preheat the oven to 350 °F. Line two baking sheets with parchment paper.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt onto a sheet of waxed paper.

In the work of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and red food coloring and beat just until blended.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorperated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 miutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

The Cream-

Ingredients:

4 ounces cream cheese, at room temperature
4 tablepoons unsalted butter, at room temperature
3 1/2 cups (one 16-ounce box) confectioners' sugar
1 teaspoon vanilla extract

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium; beat until creamy and smooth, about 4 minutes.

Then pipe or glob some of the cream on the cakes. Then add some cherry pie filling a top the cream and enjoy.

~Whoopie Pies by Sarah Billingsley and Amy Treadwell

Bohemian Rapsody

Breakfast.The most important meal of the day as they call it. When I think breakfast, I think of  the smell of cinnamon, family around the table, and most importantly Pancakes! Hub caps, flapjacks, circles of life, butter gutters, no matter what you call them, pancakes are a necessity to breakfast. Sure you can say waffles are better but, they're really just "plaid" pancakes. Millie's Pancake Haus has mastered the art of the pancake down. On my trip to Mimi's Pancake Haus flooded my brain full of breakfast nostalgia. All those HolidaySunday Brunches suddenly came to mind. The look of the place reminded me of a "summer cottage". The flowers outside were a nice touch which complemented the white windows. There wasn't a table open so there was a bit of a wait but, it didn't take long to get in. The inside was had the amibence of "grandma's" house with wooden chairs, knic knacks, old pantings all the basics. My mother had the Poached Salmon ($9.95) a 6 oz. fillet of salmon, served with cooked carrots and choice of potato, with homemade hollandaise on the side. The hollandaise was so good, there was a reason why it was in the center of the plate. The tender salmon and the tangy hollandaise was a nice marriage. The entree came with homemade apple butter and bread along with a tossed salad.  I had was the Bohemian Pancakes ($6.25) which were buttermilk pancakes with apricot topping and whipped cream. They were nothing short of specacular. It had a peach cobbler kind of taste to it. Also I had Bacon ($2.75), 2 Eggs al carte ($2.25), and Home Fried Potatoes ($2.00) on the side. Which was good. But let's get back to the Bohemian Pancakes! They were not overbaringly sweet. Each bite just kept getting better and better and BETTER! I tried, I honestly tried too eat and focus on my eggs and bacon but I just kept going to the Bohemian Pancakes. My only regret is that, I couldn't finish them in on sitting. Swing on over to Millie's Pancake Haus if you want great breakfast cuisne and some Bohemian Pancakes.



Millie's Pancake Haus:                              Hours:
6530 E. Tanque Verde Road                     Sun-Sat 6:30 am-2pm
(520) 298-4250                                          Monday:Closed

Gnocchi soffiati alla parigina (puffed gnoochi)

Ingredients:
1 cup of water
1/2 tsp salt
1/4 tsp grated nutmeg
2 tbsp unsalted butter, plus 1 tbsp melted
1 cup all-purpose or "00" flour
3/4 cup grated Parmigiano-Reggiano (3 oz)
3 large eggs

1. Put the water, salt, nutmeg, and tbsp butter in medium saucepan and bring to a boil. As soon as it boils, drop the flour into the mixture at once and mix quickly with a wooden spoon. Stir until the mixture forms a smooth mass that sepetates easily from the sides of the saucepan. Cook ans stir for about 40 seconds longer to dry the mixture further.
2. Transfer the dough to the bowl of a stand mixer fitted with a dough hook, or you may want to use a regular bowl and mix with your hands. Let the mixture cool slightly, and then add half of the Parmigiano-Reggiano and 1 of the eggs. Mix at low speed ( or by hand) until the egg is incorperated. Add another egg and mix again, and then repeat with third egg. At first the mixture will seem to separate, but keep mixing and eventually it will tighten up. Cover and let cool.
3. Place 3 inches of salted water in a large saucepan and heat it over medium heat until there are several small bubbles, rising around the edges ( 180 degrees F). It shouldn't boil completely; if the water is too hot the dumplings will cook too fast, which will cause them to expand and eventually (once baked) deflate. They should just pouch and expand later in the oven when baked.
4. Using 2 spoons to shape the dough or pastry bag with a plain 1-inch tip, drop the dumplings into the water; they should be 1 to 1 1/2 inches long. Work close to the surface to the water so you don't get splashed.
5. Poach the gnoochi until they rise to the surface, about 3 minutes. Lift the gnoochi out with a slotted spoon and put them in a bowl of ice water to cool. They will sink to the bottom of the bowl when cool. Drain and use them right away, or refigerate for later use.
6. Preheat the oven to 350 degrees F. Butter two 9-inch baking dishes and arrange the gnoochi in them so that they have enough space to expand in the oven ( they will almost double in size).
7. Sprinkle with the remaining Parmigiano-Reggiano, drizzle 1 tablespoon of melted butter on top, and, bake until doubled in size and golden brown, 20 to 25 minutes. Serve the gnoochi right away, before they begin to deflate.
~ Italian Cooking by Gianni Scappin, Alerto Vanoli, Steven Kolpan

Croatian Cabbage Soup

Ingredients:
1/4 pound smoked bacon, cut into small pieces
2 tablespoon pork lard (perferably) or unsalted butter
1 medium onion chopped
1 1/2 pound Savory cabbage, cored and chopped
1 tablespoon paprika
Salt and freshly ground black pepper to taste
2 quarts of water
2 fresh or smoked Polish kielbasa sausages (3/4 to 1 pound)
1 tablespoon all purpose flour
1 large egg yolk
2 tablespoons sour cream
2 tablespoons freshly squeezed lemon juice
(makes 4 servings)

1. In a large flame-proof cassarole (a simple pot will work too),cook the bacon over medium-high
    heat, stirring, until it has been sizzling a bit, about 10 minutes. Reduce the heat to medium and
    cook, stirring, until crisp, about another 10 minutes, but keep your eye on the bacon.
    ( when done place bacon o paper towl to get the axcese grease out)
2. Add 1 tablespoon of lard and once it has melted, add the onion. Cook over medium heat, stirring
   ocassionally, until translucent, about 6 minutes. Add the chopped cabbage and sweat  for 5 minutes , tossing with the bacon fat until until it is well coated. Season with parika, salt, and pepper.
3. Pour in the water and boil gently until the cabbage is soft, about 30 minutes. In a pot, boil
    the sausages seprately in water to cover for 10 minutes. Drain and slice the sausages and
    set aside.
4. In a large spot, melt the remaining tablespoon of lard over medium-high heat and make roux
    by stirring in the flour. Cook the roux for 1 minute, then add the sliced sausages. Dilute the
    roux with 2 ladelfuls of cabbage broth (about 1 cup), stirring to blend. Pour the roux and
    sausages into and sausages into the cassorole ( or pot) and stir. Cook stirring occasionally,
    for 10 minutes.
 5. In a small bowl, beat the egg yolk, sour cream, and lemon juice together. Slowly add several
     tablespoons of cabbage broth to the egg mixture and beat it in. Pour the egg mixture into the
     soup  and stir several times before serving. Serve hot.

~The Best Soups of the World by Clifford A. Wright

                                                                                        

Fight the Coldness!

 So I don't know if you noticed foodies but it's been super cold out.  We must come together as Tucsonans to beat this "freeze wave". What  better way to do that then with hot beverages from Crave Coffee Bar. When my mother and I braved the Antartica like temperatures to find this small and intimate place. The color palate of Crave was shades of brown and white like a typical coffee shop these days would be. Usually the art work on the walls is what people notice but, I noticed the counter to the bar in the middle of the cafe. It kinda looked little spills of coffee were all over it. ( I thought it was a nice touch). The barista taking our order was very friendly and kind. My mother ordered the Hot Chocolate ($2.55) and a Seaseme Seed Bagel ($2.19) . The hot choclate was made of 100% organic chocolate. Plus the hot choclate wasn't watery which is a major flaw of hot chocolate if not done right. Also the mug the hot choclate was substantial and held a lot of beverage but, was not heavy. The bagel was okay, you can't really mess up a bagel. I ordered a Cafe Latte ($2.65) and Apple Strudel ($2.29). The latte was topped with a froth made with a picture of a leaf on it. The latte was warm and inviting.  The apple strudel was made daily in the Crave. It wasn't overly sweet and complimented the lattes warm coffee flavor. Finally Crave also sell panini's from 11am-4pm if you to have some lunch with your coffee. So check out Crave if you want to fight the coldness and enjoy some java also.

Crave Coffee Bar:                                 Hours:
4530 E. Broadway                                Mon-Sun 6am-11pm
(520)445-6665                                     
www.cravecoffeebar.com

Inside the Kitchen #1:Mother Hubbard's

Kelzi Batholomaei is the 4th owner and head chef of Mother Hubbard's

 

Foodie: What is your culinary background?

 

Kelzi: Very simple, my grandmother taught me to cook.  I started in her kitchen when I was very young, 5-6 learning to cook simple things like tortillas, beans and soup .  As I grew older, she taught me more complex dishes and techniques, such as making tamales and butchering.  By the time I was in high school, I was beginning to earn a reputation as a pretty good cook; that’s when I started cooking professionally.  Back then I was a floating cook, cooking on ships and for private gigs.  When I decided to go back to school, I worked in my first brick and mortar establishments.  My last cooking job was as the opening sous chef at a new kitchen specializing in Provincial cooking.  I had just graduated from college and because of the job market at that time, I stayed on for a couple of years.  I’m sure that the excitement of opening a new kitchen and a very poor economy keeping me from seriously looking for a job as a landscape architect.  But eventually I felt the need to find a job in my new field and it was with a bit of pride I learned that shortly after leaving  they received their first Mobile Star.

 After graduation I worked as a landscape architect.  Fortunately for my cooking, it was a job that allowed me to travel extensively and I was blessed with project sites which were often in countries that loved spicy foods.  I learned how to cook many new dishes and many new techniques.  For the next 28 years I did not cook professionally.

 In 2005 I was under employed; work in the states was quickly drying up.  Being one of those who just can’t sit still, I thought I would try cooking again.  It turned out to be really discouraging.  For 9 months I tried to get a cooking job, even trying some of the chain restaurants.  No luck.  So I added serving and cashier to the list of jobs I applied to.  Still no takers.  I was totally deflated when someone I knew told me they just got a job in one of the high end kitchens here in town and he felt the reason he got it was because he used two of my dishes as examples of his abilities.  I also applied for the same job and didn’t even get a call back.  I guess I was pretty naïve thinking that an over the hill woman who hasn’t been in a kitchen in 28 years would be hired.  When the opportunity to buy MHC came about, I took it.  I guess buying my job was the only way I’d get back in the kitchen again.

 Foodie: How did you discover Mother Hubbard's?

Kelzi: Since coming to Tucson, I have always lived downtown and as far as I can remember, the big “A” frame sign was always on the corner announcing the cheap breakfast.   I’m sure it was because of the 1.99 breakfast, but back then, 1979, it was 69 cents.

 Foodie: What do you like most about Mother Hubbard's?

 

 Kelzi: I think one for the things I like best about MHC are the guests.  We have a wonderfully diverse client base.  We have regulars from all parts of the city and from out of town as well.  In addition we get people from all walks of life.  As you may know, our neighborhood is not among the toniest in town which also influences the diversity of our guests.  On many occasions we have had folks come in with little to no money and other guests have offered to pay their tab so they can keep their cash.  Yeah, I think it’s her heart that I like the best.

 Foodie: How do the regulars receive menu changes?

 

Kelzi: I have tried to keep a part of the menu as it has always been, nourishing yet inexpensive.  The eggs, potatoes, toast and protein or hot cakes and French toast are still available.  Many of our early regulars still come in for this part of the menu.  However, as my cooking began to influence the menu, we lost some of the guest that preferred the more traditional American diner fare.  Now we have “new “regulars" which have embraced the menu changes.  What has been fun is challenging some of the more adventurous guest into trying some of our new plates.

 Foodie: How is the Tucson breakfast theme different compared to other cities?

 

Kelzi: In some aspects I don’t think the breakfast scene here differs much from other cities.  Breakfast is mostly about comfort food and comfort food is intimately tied to culture.  Two eggs, a starch, a protein and a bread.   The variations are endless.  New Orleans, LA-eggs, blackened fish, grits and beignets, Windy City-eggs, corned beef hash, potato pancakes and toast, Iowa City-eggs, sausage links with gravy, hash browns with cheese and a biscuit, Atlanta-eggs, biscuits and black pepper milk gravy with bacon, Beverly Hills-eggs, lox w/capers, tomato and bialy, West L.A.-poached eggs, hamburger patties, gravy on a toasted baguette, San Francisco-eggs, wild king salmon cakes, toasted baguette, I could go on and on.  Tucson’s breakfast scene focuses on diner fare with a Mexican/Latino twist.  In that way we’re not much different. 

 Having said that, there is a national trend in breakfast cuisine which is making breakfasts more creative, expressive and experiential.  More of an event instead of just getting comforting, nourishment.  Often the restaurants focus on the traditional breakfasts and then “kick it up a notch”, utilizing locally available foods and old school inspirations.  I think Tucson is just beginning to venture into these waters.

 Foodie: What is your favorite item on the menu?

 

 Kelzi: Of course it would be any of my chilis, I’m a total chili head and love any of them on my food.   However, I often have the Huevos Rancheros with beans and corn tortillas.  They are light and simple and won’t upset my doc.  I admit, sometimes I’ll sneak fried green tomatoes.

 Foodie: What is the most popular item on the menu?

 

 Kelzi: It’s more of a class of dishes, with green chile as the base followed by 2 eggs, potatoes and toast.

 Foodie: What is in the future for Mother Hubbard's?

 

 Kelzi: Oy, I wish I knew.  We’re doing a little remodeling this summer, trying to have the space reflect more of me and not the previous 38 years.  Later this month the Grant Road expansion will begin construction and I know it will impact our business.  I’m hoping we can last the 14 month timetable.

 

Foodie: If you weren't a chef, what would you be and why?

Kelzi: I have a strong desire to create, so I may like to return to architecture or perhaps blowing glass.  Tom Philabaum was a big part of me being in Tucson.  I guess it’s because I like heat and all things hot.

 Foodie: Any tips for anyone wanting to open up a restaurant?

Kelzi: Have your eyes W  I  D E open and have V E R Y deep pockets.  Think it over really hard, it’s the hardest thing I have ever tried.