Tuna Fest, or How to Bring It All Together

It's like Iron Chef. 

My brother, my friend and I got together at my brother's house.  "What should we have to eat?" the conversation began.  "Whatever you want.  You figure out the main ingredient and I'll work with it," was my reply.  My brother brought home 2 1/2 pounds of beautiful Ahi Tuna. 

So how to assemble a dinner only just finding out what the theme ingredient is?  How do the Iron Chefs do it?

I wish I could be as eloquent as Michelangelo when he said, "Carving is easy.  You just go down to the skin and stop," but I'm not.   This is similar to bringing flavors together, however.  Begin with simplicity.  Use quality ingredients.  Add until you have the dish you want to eat.  Then stop cooking.  Easy, right?

For people who can draw, drawing a portrait is easy.  For people who can play a guitar and sing, serenading a beautiful woman is easy.  I haven't acquired those skills.  I have developed my sense of taste, however, and like Michelangelo, the resulting accomplishments look effortless.  (Isn't that awesome?  I AM comparing myself to Michelangelo.  I love being me.)  The good news: anyone with a functional nose and tastebuds can achieve the same results or better. 

As discussed before, the senses of smell and taste inform us of what we like and what tastes good together.  Sweet and spicy, bitter and sweet, sweet and sour, salty and sweet, spicy and sour all work together as compliments.  However, bitter and sour or salty and spicy make a very untasty dish.  Even sweet by itself becomes overpowering. 

So how do you develop your senses and use that in cooking?  First, experience it.  Taste what you are tasting.  Open your mouth slightly and breathe air over it, inhaling through your nose and mouth.  What does it really taste like?  What makes a pear, taste and smell like a pear?  Why isn't it an apple?  The subtle differences make all the difference.

So back to Tuna Night.  We wanted multiple courses. My brother launched the evening off with cocktails and a magnificent Tuna Poke (pronounced PO-kee).  I served a papaya and jalapeno salsa with tortilla chips.  I followed with a simple rice and tuna soup.  Then the main course: a sesame-encrusted and seared tuna on a bed of mixed greens and chimchurri.  For dessert, I made a non-tuna panna cotta with a nice aged port poured over the top. 

Laughter, stories of friends and times since past, good food, good drink.  These are the ingredients of a great evening; And better than any Iron Chef can produce. 

Tuna Poke
1 lb fresh Ahi Tuna
1/2 small Onion (Maui), minced
2 green Scallions, diced
1/2 teaspoon Fresh Ginger, grated
2 cloves Garlic, minced
1/4 cup Soy Sauce
1/2 teaspoon Sesame Oil
1/2 teaspoon Crushed Red Pepper Flakes
1/2 teaspoon Chinese Chili Sauce
1/2 teaspoon Kosher Salt

Cut Ahi into at least 1/2" cubes - set aside & refrigerate.  Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.

When ready to serve toss Ahi and other ingredients together.


Hot and Sour Tuna Soup
2 tablespoons Canola Oil
1 1/2 tablespoons Thai Red Curry Paste (sold by the jar at most supermarkets)
3 cups Vegetable Stock (or 2 cups Vegetable and 1 cup Fish or Chicken Stock)
1 cup Boiling Water (or as needed)
3 tablespoons Soy Sauce
1/4 cup Rice Wine Vinegar
2 tablespoons White Vinegar
1 cup Long Grain White Rice (I used Jasmine, because that's what I had on hand)
1/2 pound Ahi Tuna, cut into 1" or smaller cubes (it's ok to use the trimmings from the other tuna dishes you're making)
1 tablespoon Fish Sauce
Scallion Greens, thinly sliced, for garnish

In a large pot (I used a Chinese clay soup pot, just because it looks so cool!) heat the oil over medium high heat and add the curry paste.  Mash, stir and whisk the paste until loose, runny and dissolving.  Add the stock and continue to whisk until completely dissolved.  Add the soy sauce and vinegars.  Let come to a low boil and add the rice.  Cover and reduce the heat and let simmer on a low setting for about 20-30 minutes. 

When the rice has plumped up, stir in the fish and fish stock.  Add more boiling water if the rice has taken over the broth.  Cover and remove from the heat.  Let stand for at least 10 minutes.  Serve hot, garnishing each bowl with generous pinch of scallions.


Sesame Encrusted Tuna
1 tablespoon Canola Oil
1 pound Ahi Tuna
1/4 cup White Sesame Seeds
2 tablespoon Whole Mustard Seeds
1 tablespoon Black Peppercorns, crushed
1/2 teaspoon Salt


On a plate, combine the sesame seeds, mustard seeds, peppercorns and salt.  Mix and spread out evenly.  Lay the tuna into the seed mixture and press gently, coating one side of the tuna completely.  Flip the tuna over and repeat. 


Heat the 1/2 the oil in a large non-stick skillet until it begins to smoke.  Add the tuna.  Cook for 30-45 seconds.  Using tongs, lift the tuna out of the skillet, add the remaining oil, flip the tuna to cooked side up and sear the other side, about 30-45 seconds.


Remove to a cutting board and slice into 1/2 inch slices.  The tuna should be just starting to grey around the edges and raw in the middle.  Serve on a bed of fresh greens with a dollop of Chimchurri and a small cup of soy sauce on the side. 


Chimchurri
1 cup, packed, Cilantro Leaves
3 large cloves Garlic, chopped
1/2 medium Red Onion
1 Jalapeno, seeds removed, minced
1 tablespoon Crushed Red Pepper Flakes
1/2 teaspoon Salt
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar

In the bowl of a food processor, add the cilantro, garlic onion and jalapeno, red pepper flakes and salt.  Pulse several times and then scrape down the sides.  Repeat.  Turn it on and slowly add the vinegar and oil, until it comes together as a paste or slurry. 

Scrape into a serving dish, cover and refrigerate for at least 1 hour and up to 2 or 3 days before. 

Stovetop Cobbler

Stovetop "Cobbler"
3 large tart Apples, peeled, cored and sliced
1/2 tablespoon each of both Butter and Olive Oil
1/3 cup Brown Sugar
1/4 teaspoon Nutmeg
1/2 teaspoon Cinnamon
pinch of Salt
3 tablespoons Brandy
1/2 cup Rolled Oats
1 tablespoon Butter
your favorite Nuts, chopped (honey roasted almonds are good)


Melt the butter in a medium frying pan. Add the oil and let get hot. Add the apples, stir and reduce the heat to medium/medium low. Add the sugar, nutmeg, cinnamon and salt. Stir occasionally. The sugars will get syrupy.


In another pan, heat the butter and oil on high. Add the oats and nuts. Reduce the heat to medium and saute until the oats are toasted and aromatic.


Add the brandy to the apples. Ignite with a match and burn off some of the alcohol. Stir in the oats, and reduce heat to low. Stir and let cook for 5 minutes or so. Serve hot!

Gluttony, The Most Filling of the 7 Deadly Sins

I've spoken before of the prodigious and bounteous nature of my Mom's kitchen.  I kid you not, this is an excerpt from a recent email sent prior to a recent visit to my parents home:

"M, is there something I can do to start roasting tomatoes? If you tell me what to get started, I'd be happy to do it. I bought plenty of garlic today and fresh mushrooms if you need any of that. Also bought fettucine and we have spaghetti here so we're in good shape with pasta. I'll make some French bread tomorrow and I have plenty of stuff for salad, either cuke salad or lettuce salad. I think I'll make meatballs, too, since I just picked up some nice hamburger. Will probably also cook up some shrimp, and as I told you, there's chicken breasts, so just let me know what you all want.

"Saturday's dinner will be lamb, new potatoes, asparagus, butternut squash, tomato tarte, dilly casserole bread, and apple pie and peach pie for dessert with vanilla ice cream and homemade peach ice cream. I cooked a beef roast and shredded the meat and am making green chili right now in the slow cooker so we can have burritos one morning for breakfast. We'll figure out something else for the other breakfast."

Keep in mind, this is a partial menu for 5 people for two days. 

The downside of such a weekend is not only in the waistline; it's also the psychological impact of such an event, or what I like to call the 5 Stages of Gluttony. 

1. Denial.  You'll hear things around the dinner table like, "This all looks so delicious!  I'll have a little of everything.  and maybe a an extra helping of that."  Or, "I'll only take one scoop of that on this pass.  I can take a second helping next time."  This is the most dangerous stage, because it sets up the strategy of your meal.  A sense of eager anticipation pervades the room. 
2. Anger.  Ok,  not so much "anger" in the beginning.  Maybe more like concentration.  As the plates fill up, the conversation around the table grows softer.  Oh yes, jokes are still made, and laughter rings out on occasion, but we slowly grow quieter and quieter.
3. Bargaining.  "Just one more bite."  How often have we uttered these desperate words, and how often have we moved right on to the next stage?
4. Depression.  A pointed silence hangs over the room.  No one looks up, but rather we all stare dejectedly at our plates.  Mom cheerfully rings out, "Who wants more?"
5. Acceptance.  The battle is lost.  The remains of the meal will now be relegated to leftovers.  We start doing dishes and anticipate dessert.

The 5 Stages exemplifies the experience, but it's not quite as hopeless as it seems.  As the dinner progresses, the camaraderie of the participants grows.  The food is delicious.  There will be legends told of our accomplishments. 

Tonight for dinner?  How about a modest salad?  And maybe some steak.  And a baked potato.  And pie . . .

Or maybe:

Mediterranean Baked Chicken Breasts
4 large skinless, boneless Chicken Breasts
1/2 cup Greek Yogurt
1 tablespoon dried Tarragon Leaves
1 tablespoon Butter
1 tablespoon Olive Oil
1/2 medium Onion, minced
Put the chicken breasts, yogurt and tarragon into a plastic bag and let it marinade for a few hours (up to the night before).

Preheat oven to 400 degrees.  In an oven-proof Dutch Oven (I'm using a cast iron Dutch Oven) on the stove top, melt the butter in the oil on medium high heat.  Take the breasts out of the marinade and shake the excess marinade off (a little coating is good) and lay the breasts in the hot oil.  Cook for 2-3 minutes each side, dusting with turmeric and sprinkling with salt.  Add the lemon juice and onions.  Cook until the onions start to turn translucent.  Add the yogurt and tarragon marinade to the pot.  Cover with a heavy lid.

Put into the oven and cook for 20 minutes.  Remove from the oven and let rest for 10 minutes, covered.  I served with Orzo and fresh vegetables.
3/4 teaspoon Turmeric Powder
1/3 teaspoon Cinnamon Powder
1/2 teaspoon Salt
Juice of 1/2 Lemon

The Weekend Breakfast

Like all good college bachelors, there was once a very pragmatic reason for my learning to cook a fine breakfast.  Now that I am married, however, I still enjoy the weekend tradition of a leisurely breakfast. 

They say it's the most important meal of the day, but most of us (including me) skip it most often.  "Too busy," "I'm not hungry, yet," "I can wait until lunch."  These are some of my very good reasons for not eating breakfast during the week.  But on weekends, breakfasts are a celebration.

This may be a two-part blog, but today I want to talk about the joys of a good breakfast on the weekend.  (I'll be soliciting ideas for weekday breakfasts later--please help!)

A few things that make breakfast my favorite creative meal is the versatility of eggs and bread.  The interplay of sweet and savory.  And really good coffee.

Coffee first: We use a French Press, so the weekend morning ritual begins by putting a pot of water on to boil.  While the water comes to a boil, we fill the press pot with hot water to take the chill off.  We grind our own beans--a coarse grind allowing for the mesh in the press.  As the water comes to a boil, we take it off the heat; empty the press and then add the coffee and the near-boiling water.  We let it steep for 4 minutes and while it does, we heat the cups.  When the coffee finally lands in the cup, the little droplets of the volatile oils release their rich aroma.  This is a perfect start of the day--worthy of a Norman Rockwell painting and a place on future calendars which will reminisce of those halcyon days of yester-year.

When you have a set-up like this, almost any breakfast would be delicious.  But truly great breakfasts demand more.

My favorite breakfast restaurant of all time is Cafe Pasqual's in Santa Fe, New Mexico.  (They do great lunches and dinners, too.)  It's not uncommon to wait 45 minutes to more than an hour for a seat, but they also have a community table where you can meet others and maybe sit sooner.  The waitstaff are informal, busy, and moving through so quickly they could be mistaken as rude.  They aren't.  They are the ninja rockstars of the food service industry.  And they will be your best friends, if you are willing to work with them.  The food is the main attraction, however.  From the unconventional house-made granola, to the very peculiar Smoked Trout Hash, all are delicious and presented perfectly and complete as they are.  If you enjoy a sweet breakfast, try the Tamal Dulce with a cup of Mexican hot chocolate.  If you desire a more savory dish, try the Eggs Barbacoa with Chile d'Arbol.

I love being inspired by great foods from great restaurants.  "Name That Flavor" is my favorite restaurant game, and when I come home it's "What Was That Flavor?"  I try to recreate--and when possible, even improve upon--the meals I've had.  Here's a few of my favorites:

Breakfast Rice Pilaf
1/2 cup Long Grain White Rice
1/2 cup Wild Rice
2 tablespoons White Sesame Seeds
2 tablespoons Butter
1/2 teaspoon Salt
2 cups Water
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon ground Cloves
1/2 teaspoon Red Chili Powder
1/4 teaspoon ground Allspice
1/2 cup of Dried Fruit (Golden Raisins, Plums, chopped Apricots, etc)
1/4 cup Honey
1/2 teaspoon Vanilla Extract


Melt the butter in a medium sized pot over medium-high heat.  Add rices and sesame seed and stir constantly until the sesame seed starts to smell toasted.  Add the water and salt and increase the heat to high and quickly stir in the spices, fruit and honey.  Cover, let come to a boil and then reduce the heat to simmer.  Let simmer for 30 minutes, covered. 


Remove from the heat, let stand for 5 minutes (still covered).  Add the vanilla and fluff the rice with a fork.  Serve hot with milk and a sprinkle of brown sugar or maple syrup. 


Bombay Potatoes
this is a recipe from my friend Lisa Grant
"Omg, it's heaven. Peel and rough chop a mixing bowl full of potatoes. Put 'em in a hot skillet with a bit of oil. Cover and cook, stirring occasionally until soft. While that's cooking, get your spices ready. Turmeric, coriander, cumin, paprika, crushed red pepper, garam masala, fresh grated ginger, salt and pepper. I tend to be kinda generous with my spices and I like a slow after-burn, but use however much works for you. When the potatoes are soft, throw in the spices and a good knob of butter. Sizzle, wiggle and dance in the kitchen. When it smells so good that you just about can't take it any more, throw in 1/4 cup of water and mix it all around really well. Crispy, spicy, smushy, and lovely. Mmmm..."

Huevos Motuleños (as inspired by Cafe Pasqual's)
ingredients are per person
2 Corn Tortillas
1/2 cup Black Beans
2 teaspoons Mild Red Chili Powder
1 Red Banana
2 tablespoons Green Peas
1/4 cup crumbled Queso Fresco (or a mild feta cheese)
2 Eggs, cooked to your perfection (I prefer a light poach)
Red or Green Chili Sauce, to taste

Cook the black beans with the chili powder, for flavor.  (This is a fine time to use canned black beans.)  While they are cooking, warm the tortillas and lay them on a plate.  Slice the banana in half, length-wise and heat in a HOT skillet.  Red bananas are good to use  because they are a little more starchy than traditional yellow (Cavendish), but sweeter than plantains. 

Cook the eggs.

Assemble, from bottom to the top:  Tortillas on the plate, black beans, banana, peas, queso fresco, eggs and chili sauce. 

German Apple Pancake
3 large Granny Smith Apples, peeled, cored and sliced
2 tablespoons Butter
1/4 cup Brown Sugar, packed
1/2 teaspoon ground Cinnamon
1/4 teaspoon grated Nutmeg
3 Eggs, beaten
3/4 cup Milk or Half and Half
1/2 cup Flour
1/2 teaspoon Salt
1 tablespoon Sugar
1 teaspoon Vanilla Extract

Heat the oven to 500 degrees.

In an oven proof skillet (but starting on the stove top) melt the butter on medium-high heat.  Saute the apples until they are evenly coated in butter.  Reduce the heat to medium and stir in the brown sugar, cinnamon and nutmeg.  Continue to stir occasionally. 

In a large mixing bowl, beat the remaining ingredients into a batter. 

When the oven hits 500 degrees, pour the batter over the apples, starting around the edges and moving into the middle.  Immediately place the skillet into the oven and reduce the heat to 425 degrees.  Bake for 16-17 minutes.  The batter will puff up and turn a yellow-golden-brown. 

Using a spatula, loosen the pancake as best you can from the sides and bottom of the pan.  Being careful not to burn yourself, place a plate, upside down, on top of the skillet and flip.  (It's like turning out a pineapple upside down cake.)

Let rest for 5 to 10 minutes before slicing.  Serve with warm maple syrup and a dusting of powdered sugar. 

Now, if you've got good breakfast ideas for "on the go" folks like myself, please give me your best!

The DLT

Too many people mentioned that I didn't include a recipe last time in the last post.  So here's a simple one.

The DLT

6 slices Cured Duck Breast, pan fried until it's lightly crispy 
2 slices of your favorite Bread, toasted and buttered (optional, but I prefer it)
1 leaf Bib Lettuce
3 slices Tomato
1 tablespoon Plum Mayo (which is 2 tablespoons Mayonnaise and 1 teaspoon Asian Plum Sauce, whipped together with a fork)
Salt and Pepper to taste

Make a BLT, but use the duck. 

Is That A Salume In Your Pocket, Or Are You Just Happy To Be Here?

They say the best things in life are free.  Walking hand-in-hand through a park with the one you love.  Reading a book.  (I finished the Twilight series upon the request of someone who will remain nameless.  And yes, she was a woman.  And yes, I sort of enjoyed them.)  And another of my favorites: new discoveries.

Think back to Bacon-Fest 2010 and in our (my) educational segment, we (I) discussed (told you about) the "cure" that makes bacon, bacon.  But curing meats takes time and space that most people do not have in abundance.  If only there were a place that the average Joe and Jane could go to acquire a broad spectrum of cured meats.  My friends, I have discovered the Shangrila of cured meats, right here in Denver!  Il Mondo Vecchio (essentially, "The Old World," the name indicates their sense of commitment to their craft) resides in an industrial zone of on the outskirts of Denver's downtown.  Located behind a blue collar diner and blue collar topless bar (think blue collar industrial strippers and you'll know what I mean) the humble surroundings belie the grandeur of the product inside. 

First, a little examination of salumi, and charcuterie.  Charcuterie is the general term for any kind of cured meat (although most reference pork), curing through any combination of salt, spices, processing, heating and drying.  Bacon, salami, pâté and sausage are all examples.  Salumi is the Italian representation of charcuterie.

Meats were first cured and dried to eliminate the possibility of bacteria and other beasties from eating, breeding and ultimately spoiling the food.  Without as much moisture, and with the addition of spices and salt, some cured meats can be kept near room temperature for many years.  Now we have refrigeration, so we don't need to cure meats the way we once did.  We still love the flavors and textures, however, so salame, coppa, prosciutto all remain on our menus.  Curiously, although we want to stop meat from spoiling, many of the best meats are actually fermented before they are cured.  Hhmmm.  Interesting. 

Jason Molinari has a good blog on curing meats.  Several others discuss the various types and flavors.  Start your education anywhere, but start your exploration in your mouth.  Take advantage of Mondo's Loading Dock Fridays.  Every Friday, from 2:30(-ish) to 6:30(-ish) they provide tastings and tours.  And every other Friday, my new buddy Joe Beggs can be found serving up smoked meats in slider form.  If you're in the neighborhood, stop by.  If you're not (and you're probably not), make a special trip--you'll be happy you did!

This morning's Breakfast Rustica includes Sweet Coppa, Prosciutto, Cured Duck ("raw," as well as cooked like bacon), fresh sliced peaches and sourdough toast with our friend's Raspberry Jam.  (Thanks Stephanie!!)

Prunus Persica Doesn't Begin to Describe It!

"Took a little nap where the roots all twist,
squished a rotten peach in my fist,
and dreamed about you, woman."
--from Peaches by Presidents of the United States

We visited my folks, with the express intent of picking up peaches.  Their slightly-more-than-an-acre property is exquisitely manicured and possesses numerous fruit trees, blackberry and raspberry bushes, and vegetable and flower gardens.  Their trees are incredibly plentiful.  The gardens are bountiful.  The bushes are, well, bushy.  We brought home a bushel and a half of peaches, 9 quarts of canned peaches, and processed 7 pints of pineapple and peach jam.  We brought home a sack of cucumbers and summer squash.  We also brought home a gallon of blackberries my dad and I picked that morning.

Peaches are one of my favorite foods--the flesh and juice seems the perfect accompaniment to a hot summer day.  Eating a ripe peach from the tree refreshes and cools the body without being cloyingly sweet.  Sliced peaches partner with ice cream, on cereal or in rum with a mint garnish.  I am perfectly happy eating the skin having only rinsed it under a little water, but most people prefer to peel it entirely, removing all the fuzz.  If you are in the latter camp, the good news is that you can peel a ripe peach with your fingers.  Or if you have a bunch to peel, drop them in boiling water for 1 minute and then immerse them in an ice water bath.  That will loosen the skins so much that you then gently rub the skins right off.  Easy as can be!

For those of you who like learning things, the name Prunus persica implies that peaches originated in Persia (now Iran).  They didn't, but rather were carried there over the Silk Road from China, where peaches have been seen as symbols of longevity. 

Another true story: My wife an I had a small white flesh peach tree at our house in Santa Fe.  As it was just starting to produce fruit, we each promised the other that we wouldn't have a peach without sharing it with the other person.  After the fruit season ended we each confessed that peaches were eaten without sharing.  And without guilt. 

So as the summer winds down into fall, enjoy the fruits of the season. 

A few recipes to use up a bushel and a half of peaches:

Peach and Cucumber Salad
3 large ripe  Peaches, peeled and sliced into wedges
2 large Cucumbers, peeled and sliced into rounds
1/2 large white Onion, chopped
3 tablespoons chopped fresh Mint
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper

In a large bowl, combine all ingredients and stir to combine the flavors. Add enough (about 1/4 - 1/3 cup) of the Maple Dressing (the following recipe), stir again and let rest for at least an hour before serving, to allow the flavors to blend.

Maple Dressing
1/2 cup Olive Oil (use the good stuff here)
1 clove Garlic, pressed
1 clove Shallots
1/4 cup Maple Syrup
1/4 cup Honey
2 teaspoons Dijon Mustard
2 tablespoons Apple Cider Vinegar

Mix all ingredients in a blender.  This dressing is also good on any greens salad.


Peach Chutney
2 tablespoons Olive Oil
1 star Anise
3 large ripe Peaches, peeled and sliced into wedges (overly ripe peaches work especially well)
1 medium Onion, chopped
2 cloves Garlic, minced
1/2 teaspoon Salt
1/2 teaspoon Pepper Corns
1/2 teaspoon Whole Cloves
1/4 teaspoon Coriander Seed
1 tablespoon Hot (New Mexico) Chili Powder
3 tablespoons Vinegar (white or cider)
1 California Bay Leaf

In a large skillet, heat the olive oil on medium high and add the star anise.  Stir the star around the skillet for 2 minutes.  Discard the star and add the peaches, onion and garlic.  Sprinkle with salt and saute until the onions start to turn translucent.  Grind the pepper corns, cloves and coriander; stir in to the peaches.  Add the chili powder and vinegar; stir again.  Reduce the temperature to simmer and add the bay leaf. 

Add to chicken, pork or serve with toast points or crackers. 


Pineapple and Peach Jam
(Adapted from: Farm Journal Freezing & Canning Cook Book, ed. by Nell B Nichols, Doubleday & Company Inc, 1973)

12 large ripe Peaches
1 cup crushed Pineapple
the Juice and Zest of 1 large Orange
9 cups Sugar

Peel the peaches, and coarsely chop. Process 2 peaches at a time in a food processor for 5-7 1 second pulses.  (Pieces should be no larger than 1/4 - 1/2 inch.)

Combine all ingredients in a very large pan and cook at medium high heat for 30 minutes or until the jam is at the right consistency.  (It was nearly an hour for us because of the amount of juice in the peaches and our altitude.)

Ladle the jam into 1/2 pint jars (or if you are like us and don't have enough 1/2 pint, use pint jars) leaving 1/4 inch space at the top.  Clean the tops of the jars with a hot damp paper towel.  Seal with canning lids and tighten the rings to finger tight.  Place into the boiling water in a caner and process for 10 minutes. 

Remove the jars from the caner and place on a towel on a flat surface.  Let them cool and rest for 24 hours before jostling them around a lot (like driving with them in the backseat of my car from Canyon City to Denver.  Damn.)