Category Archives: DINNER

Vegan MoFo: Day Eighteen


Vegan Month of Food: Day Eighteen

I can’t believe it’s already Thursday making one it one more week until Thanksgiving! Last year on the holiday, Literate Zombie and I had a completely vegan meal that we both prepared. We made a HUGE batch of mashed potatoes with tiny cubed seitan pieces covered in a homemade gravy. That was it. Absolutely delicious.

I’m not really sure what we’re going to do this year. We haven’t really talked about it since we’re doing menus by the week now. All I know is that I hope mashed potatoes and homemade gravy make another appearance on the dinner table that night!

As for this evening, we’re having BRINNER! Brinner = Breakfast for Dinner. Warm homemade pancakes and from-scratch syrup will  be tantalizing our taste buds while fresh organic squeezed orange juice will wash it all down. I am ever so excited for this. I’m usually a waffle kind of gal, but I’ve had the taste of pancakes on my lips for a week or so.

So come back to read all about it tonight. I’ll also write a little review on the pancake recipe we’re using because it contains carbonated water. Interesting….


I normally don’t do this, but because we had no leftovers to eat for lunch [’cause salad really is that good] we had to make something different for lunch. Yummy sandwiches and pretzels for mid meal! And I actually have some GOOD food pics taken in natural light. Feast your eyes on this, MoFoes…


Delicious little spinach leaf
Take a peep…



Okay I’m serious this time. I’m gonna leave and not come back until after dinner…


These pancakes were AMAZING! The syrup had a good flavor but the consistency started to change as it cooled off. It became more like molasses but that didn’t matter. Add in the buttery goodness of Earth Balance and all of that equates to an overly stuffed stomach and an aftertaste of yum in my mouth. Oh yeah and the fresh hand-squeezed orange juice? Just a big ol’ glass of awesome.


The club soda seemed to add a special something. Literate Zombie says he wouldn’t make pancakes again without it or a cast iron skillet. A nice crisp edge on the cakes like those we tasted tonight only comes from cooking on cast iron.

I ate too much of this...but it was totally worth it

It’s been way too long since we’ve had pancakes. We found a waffle iron in the kitchen but we don’t know if it works. Time before beddy-bye is short tonight so we didn’t want to risk things not working out.

I remember thinking to myself “I can’t believe this is vegan!” while my mouth worked things out with the tasty stacks laid before me by the chef. I’m glad we ran with the idea for pancakes. Not a bad decision. Having brinner was a nice contrast to our savory dinners of late.

But as always, I’ve been looking forward to tomorrow night’s dinner since we came up with it:

Black Bean Sliders on Jalapeño Buns, Hand Cut Sweet Potato Fries with dipping sauces and Homemade Vanilla Cola

I just know it’s going to be good!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!


Vegan MoFo: Day Seventeen


Vegan Month of Food: Day Seventeen

Hello and good afternoon MoFoes! It’s a busy and bright day here in San Diego. With a couple of projects still needing attention, I feel like I haven’t posted a lengthy update in awhile so here goes.

Sticking to a budget can be hard. Little tips and tricks [like not going grocery shopping when you’re hungry] are always helpful but I think the best thing we’ve learned to do is planning. Plan, plan and then plan some more. Another great tactic is to realize that although you spent all that time planning, a good deal is still a good deal. Being flexible can be beneficial so don’t be afraid to switch up a loaf of bread for discounted bakery bread. Obviously, always check the label for suspicious looking ingredients as well as the no-brainer no-nos. We’ll write a review for the entire month and list all of the lessons we learned this month.

So what exactly has been keeping me away from writing long and lovely MoFo posts? Two things: 1) My Etsy shop. It’s practically the holiday season and some savvy shoppers are turning to their keyboard instead of waiting in line to buy the perfect gift. If those gifts happen to be 100% Vegan Hand-Knit Sushi Roll Pillows, they come to see me here. 2) Literate Zombie and I are now in the developing stages of a ukulele ensemble. So we’re been jamming and practicing and plucking and strumming with the best of ’em.

It’s not that we’ve forgotten MoFo. Not in the slightest. Not ever. But time is a tricky lady; slipping through fingers quicker and quicker and before you know it, it’s time to dream of dancing vegan delights instead of writing about them.

Be sure to come back for our dinner details. I believe we’re having….I honestly don’t know. But not only will I find out- I’ll take pictures and blog about it too…just for you!


As promised I am back with dinner info. I imagine that salad gets groans out of a lot of people because it always seems to be negatively brought up when non-vegans ask us what we eat [Literally: “So what do ya eat? SALAD??!?] But when you taste a salad like this, it makes me want to retort with a snarky “Yeah I eat salad. YOU DON’T?!??! the same sarcastic and snotty tone.

Fresh organic spinach, avocado chunks, alfalfa sprouts, tomato, onion and bell pepper tossed in a homemade organic citrus vinaigrette then topped with fresh cracked pepper. And on top of that mountain of lovely tastes and textures delighting our taste buds, there’s fresh jalapeño bread spread with garlic-y Earth Balance and sautéd diced onion and spinach- all toasted to perfection.

Plain Ol' Salad? I think not!

Plain-sounding salad and bread can be more than just a side and starter. Church up dull old iceberg lettuce with dark leafy greens. I recommend spinach as the taste isn’t overwhelmingly bitter like some greens can be. Kale is pretty neutral as well. After that, add in any and all of the veggies you like. If you like some kinds cooked, throw it in a sauté pan. Tossing hot vegetables with the rest of your salad components is another way to eat this traditionally cold meal; especially if the winter months always make you feel like you need hot heavy foods.

All in all, you can’t go wrong with plain ol’ salad and bread. Period.


Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!



Vegan MoFo: Day Sixteen


Vegan Month of Food: Day Sixteen

Good evening fellow MoFoes [and non-MoFoes alike]. We’re jumping into week three with a pasta-bell pepper-onion-garlic-y stir fry. This won’t come until a little later but not because Chaz has to work but instead because we’re having a ukulele jam at our house tonight. Lots of fun with good people.

So I will be back with all of the nitty gritty little details about our pasta stir fry and just how delicious it was.


Things don’t always go according to plan. Tonight, Literate Zombie was going to cook but I ended up filling as head chef. Sometimes, this makes me a bit nervous as I don’t feel like my kitchen skills are quite up to par. In the end I surprised myself, which made not only my alter ego cook Lucy happy, but my taste buds and stomach as well.

Dinner ended up as a noodle-bell pepper-zucchini-onion-garlic-y thing seasoned with organic toasted sesame oil, ginger and tahini. Soooo yummy. And I mean ‘yummy’ in the most serious sense possible. This is the kind of dinner you just don’t mess around with. There is absolutely no delicious leftovers for me to eat for lunch tomorrow.

I kept all of the veggies tender crisp, which made a nice contrast to the soft noodles swimming in seasoned tahini. Even though I wasn’t paying attention to measurements, it’s not enough to keep me from trying to make this again.

Here’s the rest of the menu for week 3:

-Rice Stir Fry with Beets


-Salad with Homemade Citrus vinaigrette with Literate Zombie’s Garlic Bread 🙂

-Fruit Killer’s Chipotle Chili

-Black Bean Sliders on Jalapeno Buns with Sweet Potato Fries and Dips and Homemade Cola

-Pancakes with Homemade syrup and Fresh Squeezed OJ


Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!




Vegan MoFo: Day Fifteen


Vegan Month of Food: Day Fifteen

Today is officially the middle of the month as there are only 30 days in the glorious month of November. We’ve had a blast for the first part of MoFo this year and we’ve learned a few things about budgeting too. I know I haven’t scanned in the receipts for this week yet as some other projects have been needing attention. So I plan to do an overview of each week at the end of the month as a way to wrap up our “theme”.

We’ve been eating some pretty tasty food. My favorites that stand out so far:

Who Needs Cheese? Pizza Casserole

Green Bean Casserole

Seitan Baked Beans

Literate Zombie’s Garlic Bread

These four were ever so delicious and we plan on making them again. I’ve also enjoyed the time we spend in the kitchen together now that we’re taking the time to cook GOOD food for ourselves. Well, mainly the chef handles the cooking part, but it’s a reminder that slowing down and taking the time [without distractions from all of these gidgets-gadgets] to talk with your loved ones face-to-face is the best way to form a stronger relationship.

Tonight we are having BURRITOS! I’ve been looking forward to this meal as I’ve had a taste for some spiciness. But ya have to come back to read about it!


Tonight was the first night we had leftovers with dinner. We learned that it is not necessary to make a whole box of spaghetti for the two of us; I had leftovers for lunch one day and even with both of us eating on it tonight, there’s still noodles in the fridge. Lucky for us, it’s delicious but we are highly against wasting food. Plus, cutting down portion sizes will save us money too.

The burritos were so simple they killed. There’s just something about black beans and brown rice that knock my socks off and if that makes me easy to please well then so be it.

This may look like an average burrito but the taste was impeccable

We still have yet to come up with week three’s menu, but I’m looking forward to it already. We’re also knocking $5 off the budget which puts us at $40 for the week. I think about Rachel Ray spending just $40 in one day and it makes me laugh. And yes I do get that the show is about hitting up local spots in a town you may be visiting for a vacation, but it makes me question myself if I could do it all. $40 could feed us totally vegan, healthy and nutritious meals all week long without us having to compromise anything really.

Literate Zombie has been talking about doing cost breakdowns for each dinner to give another aspect to the budget. For example, I think it would be interesting just how much it would cost us to make a veganized copycat take on say a popular restaurant dish.

We hope the middle of MoFo is treating you all well!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!





Vegan MoFo: Day Fourteen


Vegan Month of Food: Day Fourteen

Good afternoon, MoFoes! We are sitting here discussing what to have for dinner tonight so I figured I’d pop on here to write about it. Literate Zombie will be making “some kind of bean-themed meal”. Works for me. I’ve had the taste for something spicy the past couple of days. But a sweet kind of hot. That’s one of those tastes that only go away if they get satisfied so I’m hoping tonight’s dish will do so.

So come back for the particulars and whatnot a lil later…


Banana Gets Invited To Dinner

Literate Zombie cooked with flair again tonight. My only qualm is  it could stand to be spicier. The rice was perfect, the bananas complimented the other components well and the texture was varied enough that it wasn’t boring old beans and rice. The kale added bursts of color and also substantial bites that make you feel good about what you’re putting in your body. A dish that makes you want to pat yourself on the back for eating it.

I’m glad the portion was too big for me finish in one sitting. Tomorrow’s lunch will be leftover heaven!

Vegan MoFo: Day Thirteen


Vegan Month of Food: Day Thirteen

Evenin’ MoFoes! I’m really looking forward to tonight’s spaghetti dinner. To be honest, it’s mainly for the homemade marinara sauce. And I have for you here the recipe for said marinara.

Chunky Marinara Sauce

Two 14-ish oz cans of stewed tomatoes

One small can tomato paste

Minced Garlic- the amount depends on your taste; we REALLY love garlic so we used 8 decent sized cloves

One small or 1/2 large onion, diced

In between 1/8 to 1/4 cup cooking sherry

Mushroom Broth- use as much in accordance to the consistency that you want [we used a cup of broth, but you can use less or more. Remember you’re adding flavor as well as a liquid to thin out the sauce]

For the herbs:

Use twice as much of OREGANO, BASIL and PARSLEY as you would all other herbs.

Oregano, Basil, Parsley [if you have it; we didn’t and it was fine], Thyme, Rosemary, Marjoram, Chili Powder

1 Tbsp Brown Sugar- Literate Zombie says you can also use fruit with a higher sugar content if you want to stay away from brown sugar; just blend with water before adding. Remember to take into account the amount of liquid you’ll be adding as this can impact the end result. For example if you want it chunkier, add the blended fruit first before adding the broth and then see if you even need any more liquid.

Olive Oil for sautéing


Sauté the diced onions and minced garlic in the olive oil until fragrant. Add the rest of the ingredients and stir well. Just like anything else you cook, remember to TASTE your food. When you’re cooking and you taste a dish is a bit off, that’s the time to FIX it. If you think it could use a smoky element, add some liquid smoke. Need a tang? A drop or two of vinegar could be the answer. Experiment. Be bold!

If you’re taking the fruit route, sauté up the garlic and onions like above. Add the canned ingredients and the blended fruit then. Stir well and check to see if you want the consistency thicker or thinner at this point. Taste it to see if you need another element to balance out the taste as well. If everything looks good, add the herbs and let it mingle and get all saucy on the stove. If you’re not happy with it, tweak until it tastes good!


I’m not really sure the amount this yielded so I’ll ask the Literate Zombie when he gets home. It looks like we’re going to get two meals out of it. It was already used once this week in his “Who Needs Cheese? Pizza Casserole” and then again, we’ll use it tonight on the spaghetti. And speaking of, come back to read about our dinner after we eat it!


The Literate Zombie really outdid himself tonight. My taste buds and stomach had a huddle and came to the conclusion that dinner was spot-on. He took garlic bread to places where bread usually doesn’t venture to and the spaghetti? Cooked perfectly and coated in a chunky sauce. This was my kind of dinner!

When we were talking after yesterday’s undercooked meal, I brought up making garlic bread with the spaghetti. He was totally on board for it and came hard with tonight’s dinner. Adding fresh minced garlic, diced red onion and finely chopped kale to melted Earth Balance and then spreading it over sliced whole wheat French bread was AMAZING. It toasted perfectly in the oven leaving the slices with crispy edges and soft buttery centers sporting sporadic bursts of garlic throughout.




Satisfying and relatively cheap to make, tonight’s meal is a favorite I hope to revisit soon and often. Tomorrow we’ll be making something with black beans. That’s all of the details I have at my disposal right now. ‘Til then…

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!



Vegan MoFo: Day Twelve


Vegan Month of Food: Day Twelve

Afternoon, MoFoes! Week two has really proved to be delicious as each time I come to write a post, all I want to talk about is the night before’s dinner. The ‘Who Needs Cheese? Pizza Casserole’ leftovers from last night are calling to me, begging to be heated up and devoured; licking the bowl is optional, but most likely will happen.

Tonight’s delectable vegan meal looks to be Split Pea & Barley Soup! With the temperatures dropping at night now, this is sure to be warm and comforting. I will be making this one as the Literate Zombie has to work and it’s a little more time consuming. This isn’t something than can be whipped up after he gets home.

So, once again, I will write about our yummy dinner and there will be pictures [well at least ONE picture] but only until after it’s made and we eat it. Our schedule being the way it is kind of forces us to write this way, but you know…do what ya gotta do!


Tonight’s meal makes me miss last night. It wasn’t bad. But it wasn’t genius in the kitchen at its best either. Now I feel spoiled. The Split Pea & Barley Soup I made [that name always reminds me of a regal title so I felt it only appropriate to capitalize] came from a recipe. Now normally I don’t follow soup recipes because it’s so easy that I don’t need to. But for some reason, I thought it necessary to follow this recipe…to a T…even against my better judgement.

See, I felt that dumping in dry peas along with the barley into the broth with the carrots and onions only to cook them for 90 minutes wasn’t going to work. My gut told me to cook these babies separately, but I ignored the feeling. I passed on the suggestion from the clear thinking portion of my brain and away I went, following that forking recipe that told me to dump those peas in that pot.

*Sigh* But, now I know. When in doubt, follow you’re gut. The Literate Zombie smiled that little “I’ve been in situations like this before” kind of smile and let me onto that little gem of a lesson. Trust yourself.

Because the peas were a bit undercooked, their texture wasn’t all that soft. The Literate Zombie came up with the solution of putting tortilla chips into the soup to add that crunchy chip element while detracted from the peas off-ness, so-to-speak.

All in all, this was tasty. The elemental flaw of the peas, however, really disappointed me. But, I know what to do in case I ever decide to attack this beast again.

I’m looking forward to the spaghetti with homemade marinara tomorrow. Knowing it’s in the chef’s hands kind of gives me a sense of relief!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!


Vegan MoFo: Day Eleven


Vegan Month of Food: Day Eleven

Bonjour! So I’m not really sure what’s on today’s menu because A) I don’t have the meal plans in front of me and B) the Literate Zombie is still sleeping and I don’t want to wake him to ask. But I’m sure whatever it is, it will be scrumptious.

I do know one thing: last night’s green bean casserole will be hard to beat! I think I was dreaming about that at some point in my slumber travels.

Anyhow, once again I ask you to come back and visit to see what we ate for dinner…after we eat dinner. In the meantime, check out the MISADVENTURES page for a titillating  story about missing carrots, aliens and robots by the talented Literate Zombie!


Did you go and read the story? If not, go do that and come back for dinner. Well, me writing about us making and eating our dinner anyway.

Tonight’s meal ended up being indeed better than last night’s! Filling and piping hot right out of the oven, it was absolutely perfect on this chilly night San Diego spread out for us.


The Who Needs Cheese? Pizza Casserole

Jalapeño Sheephearder bread [delicious find!] cut into bite-sized pieces and tossed in olive oil made the base “crust” of this casserole. Homemade marinara sauce that the Literate Zombie cooked yesterday [that’s been marinating in its homemade-y self since then] was generously spooned over the spicy bread, soaking it in all its saucy glory. Tender-crisp bell peppers, red onions, fresh garlic and sliced black olives sautéed in the cast iron skillet made themselves at home in the marinara.

The chef cut additional sheephearder bread into tinier pieces than the crust and tossed it with melted Earth Balance. Using this to top it all off, the bread toasted up nice and crisp. The bottom chunks of bread and sauce tasted remarkably like a traditional pizza crust. Having the two styles of the same bread, the toasted bits and saucy crust made this texturally sinful.

This shouldn’t taste this good. It’s too easy. It’s just bread, sauce and vegetables. But the combination of these particular ingredients put together in this particular way equates to greatness. When recipes like this come together from just “winging it” in the kitchen, you can taste that special element that made it what it is, no matter that it has no name. It’s a certain kind of feeling that happens only once in awhile. An energy. I see this energy in my husband who cooks with not only excitement but a boldness.

I watch him move from cutting board to oven to colander and back, over and over with a confidence that is inspiring me to be more adventurous in the kitchen. And for that, I thank the Literate Zombie and encourage all to take a page out of his book.

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!

Vegan MoFo: Day Ten


Vegan Month of Food: Day Ten

Today marks a milestone for the Literate Zombie and myself, Fruit Killer. We were married three years ago. Ironically, the traditional gift for the big 3 is leather. But thanks to modern devices, the now suggested gift is crystal, glass or pearls.

I prefer delicious food. And tonight we’ll be making Green Bean Casserole! The Literate Zombie will also be in the kitchen stirring up some homemade marinara, which we will be documenting. So until later, I must leave you all to enjoy our anniversary.


Hello again, MoFoes! After spending an hour in the kitchen, chopping and dicing our way through vegetables and stirring and seasoning up a storm we were rewarded with a beautiful veganized version of a green bean casserole.

Crispy and Creamy: Just like it should be

I made the casserole while the Literate Zombie got to work on the homemade marinara sauce we’re using in two dinners this week. The recipe I used is from FatFree Vegan Kitchen. It is everything I hoped it would be. With this now in my arsenal, I feel prepared to face any potluck invitation thrown at us.

Using fresh green beans and cooking them from scratch made this extra special. After boiling, I poured the beans into a colander. A fragrance hit me that was so strong it brought back memories from my summers in Georgia with my Papa, ‘roughin’ it’ as he liked to call it. We used to go out to farms and pick our vegetables fresh in that steamy hot kind of sun only Valdosta could put out.

Making this tonight brought back lots of snippets from my childhood. Very rare and sweet snippets that has given me a sense of home here in California. For the first time in a long time, I feel like we have a home and not just a stepping stone to the next city.

This is what home tastes like

A few notes about the recipe:

  1. I finely minced the mushrooms instead of just chopping into pieces. In the picture of casserole on the original blog post you can distinctly see a piece of mushroom. I wanted the sauce to be smoother than what was pictured so I cut smaller tinier pieces than called for. It’s a matter of taste really. If you want chunkier, follow the original recipe.
  2. The recipe called for soy creamer…and I see why. I thought I could get away with using regular unsweetened and unflavored mylk but I will be using the creamer in future casserole endeavors. The sauce was thick but not as thick as I would have liked it.
  3. I omitted the cooking sherry. And not because I didn’t have any, because I did. I just tasted it right after the sauce had been bubbling and sending “Taste Me” waves undulating up from the cast iron skillet and it was…perfect. So I opted out and I don’t regret the decision.
  4. I ended up using a 6 oz. can of the French Fried Onions in addition to the bread. Using only 3 oz and the crumbled bread mix wasn’t going to cut it. So you may or you may not want to get more just in case.
  5. The Literate Zombie thought it could have been “sloshier” i.e. leftover sauce.

Truly the best thing I've made in awhile...

Because we were both running around the kitchen making different dishes, I didn’t catch a shot of the marinara. But it will be in the spaghetti and the pizza “casserole-deep-dish” thing we’re still planning on doing this week.

Much Love,

Fruit Killer

Go read other MoFo blogs! Leave comments! Spread some joy!


Happy MoFo’ing!

Vegan MoFo: Day Nine


Vegan Month of Food: Day Nine

Evenin’ MoFoes! Shopping day has come again. I cannot believe it’s already been a week since starting this! Today, I have some words about a store we checked out today and of course, our delectable evening meal. Right. Onward…

When we lived in Denver, CO we frequented a grocery store called Sprouts Farmers Market. We really really liked this place. Enough for me to use “really really” in the last sentence which says quite a bit. Well when we moved to California, there weren’t any within a reasonable distance to shop at. And with our food co-op less than a block away, driving half an hour was out of the question.

Today, we found our new Sprouts. Well until they build a Sprouts closer to us. The stores are very similar in layout and style. Henry’s selection wasn’t as vegan-friendly, but it’s lovely knowing there is something similar that is close to us.

I will probably end up posting the receipts on Thursday as tomorrow is our three year wedding anniversary. But we’ll be spending it the kitchen making homemade marinara sauce and either green bean casserole or pizza. Enough about tomorrow. Let’s talk about tonight:



So we’ve already managed to alter the menu a little bit. Subs turned into Dagwoods which you can see from the picture above. This all changed because we came across this jalapeño bread on sale at Henry’s. Checked the ingredients and after seeing everything was vegan, we changed plans. The french bread pizzas have been removed from week two’s menus. Because we opted for the bread, the pizza “crust” won’t be on a sub roll. So now we’re thinking of making a pizza-like casserole with homemade marinara. But back to tonight.


Vegan Dagwoods

I ended up doing food prep for these beauts when the Literate Zombie ran out to the co-op to pick up a couple of avocados and a few pears for the morning. I sliced my way through juicy tomatoes and cut a green bell pepper into strips. Black olives were halved and red onions were chopped into half moons. The jalapeño bread slices were slathered with Nayonnaise and stone ground mustard. Big handfuls of shredded kale made a bed for the ripe tomato slices, red onions, green pepper strips, sliced black olives, half of an avocado and even more red onions. A slight touch of Creole seasoning was the pitch prefect spice to end with.

When people generally say they had sandwiches for dinner, I normally think “Is that all?” But I forget about the beauty of a large sandwich that has to be cut into fourths just so it can be handled long enough to get from the plate and into a mouth. Sandwiches of this nature can be such a treat when you haven’t taken the time to build one, layer by layer, and then sit down to enjoy it, with no interruptions. Paying attention to your food can be the tastiest decision you ever make.


I haven't been this full in a long time...

The first bite induced “Mmmm” sounds and closed eyes. I tried a bite of the bread before having the sandwich and I thought maybe I made a mistake agreeing to something so spicy. It was toned down by the other 8+ components which I was excited about. I like the flavor of jalapeño but the heat’s not always my friend. I have been trying to get my spicy tolerance up a bit more so we can both enjoy things with a little extra kick.

The Creole seasoning and spicy bread added a hint of something special earning this Dagwood a place in my “Hey we should make this again” portion of my mind’s hunger files. But let us be honest: it’s kind of hard to fork up a sandwich with fresh juicy veggies and delicious spreads like Nayonnaise and stone ground mustard. Something so delicious AND easy makes me think “Geez it’s so hard being vegan.”

Remember to spread the love around! Check out and comment on some MoFo blogs:


Much Love,

Fruit Killer

Happy MoFo’ing!

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