Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Our celebration/bon voyage family dinner party

June 9, 2013 by Mary Frances 28 Comments

I have been wanting to tell you about this for some time now. The Friday of Memorial Day weekend, we decided to throw an impromptu dinner party with just our family. We suddenly realized we had so much to celebrate! Our oldest is loving his new job, his girlfriend was leaving for Kuala Lumpur the next day to give a presentation during a convention there, our youngest, Zach was leaving for Vienna on Sunday to study German for six weeks and then vacation in Poland and Eastern Europe. Agata, his Polish girlfriend, just became a US citizen that week and her birthday was the next day! So we definitely needed a party, right?

So rather than going to the country on Friday afternoon, we stayed in the city and went grocery shopping. Everyone pitched in and after arriving home at 6:30 pm with the groceries, we had a full three course dinner to sit down to at 8:30 and we even had appetizers before. While we shopped, Zach and Agata set the table and sliced gobs of garlic for the mushrooms and the tatsoi. I wanted to do red snapper fillets and my fish market was too busy to deliver to me so I asked my Brooklynite son if he could hook up with his fish monger. He didn’t call to answer – he just texted me this picture!

We started with a leftover hummus dip that I had made earlier in the week and a wonderful store bought artichoke dip with vegetable dipping sticks and some crostini. The girls put together the pancetta wrapped mushrooms and I grilled those in a grill pan while the beets were roasting, rice was steaming, arugula and tatsoi were being washed. Corn nuts and toasted almonds rounded out the cocktail hour.

Here’s our salad to start – roasted golden and red beets on a bed of arugula topped with toasted walnuts, Gorgonzola cheese and a sherry vinaigrette. My husband picked a beautiful Pinot Noir to go with the whole dinner.

Our main course was red snapper fillets topped with olive oil, salt and pepper, a little dried Greek oregano, sliced plum tomatoes and thawed frozen baby artichoke halves, all oven roasted. I finished the fish with a drizzle of O & CO Olive Oil with Lemon and served it with steamed Jasmine rice on which I had drizzled some melted unsalted butter with chopped parsley. Everyone oohed and awed at the rice. (Sometimes just a little bit of good butter suddenly makes it special.)

And the sautéed tatsoi with olive oil and garlic was a huge hit. I found that at this little farmers market by my office, right outside of the mayor’s building, City Hall. I’m sure it was just picked that morning in New Jersey. The greens were amazing! And of course the fish was so fresh and so delicious! It could have stood on its own with just olive oil and salt and pepper.

Dessert had to be simple – Haagen-Dazs vanilla ice cream with Swedish butter cookies spread with Nutella. Simple, but really good! (Who doesn’t like Nutella?)

Many toasts were had and we all sang the Star Spangled Banner to Agata, which put her in tears. She and her mom are so happy to be citizens and they can even still keep their Polish passports. God Bless America followed while we all cleaned up. Sing-a–longs are just so much fun! It was a wonderful LOVE filled party.

P. S. Everyone arrived safely to their destinations, thank Goodness.

I share this story with you to encourage you to not let a spur of the moment reason to celebrate pass you by because of some silly justification, such as that you hadn’t planned it. We all need to celebrate these special moments in life. Dinners don’t always have to be a big deal with numerous recipes. All of this I just made up on the fly (when you cook a lot, this is easy to do; if you don’t, check back with me and I’ll keep sharing my secrets) and I used some good store bought items (the dip, the frozen artichokes, the whole dessert). The quality of your ingredients do matter – the fish was so darn fresh, and good quality olive oil and finishing butter also matter, along with super fresh vegetables. With these you can have a feast, made simple, as long as it’s made with LOVE. The real point is about getting people together to celebrate the good times, the accomplishments, the travel, whatever is on your plate (no pun intended). Sure, you could even order up food, but if you make it yourself, you also get the bonus time of everyone working and being together in the kitchen. Why is it that even with large parties, everyone always ends up in the kitchen? Because kitchen parties are always the best, because that’s where the real co-creation happens!

Amazing tomato chicken braise

June 5, 2013 by Mary Frances 26 Comments

I made the most amazing dinner Monday night, if I might say so myself.

Back when I really started cooking, my youngest son (who inscribed the cookbook in the About section) would say to me, “Mom, repeat after me, ‘Yes, I really am a good cook.'” However, I often didn’t, and still don’t now, know what I’m going to cook on any given night — meaning I don’t use recipes and I haven’t necessarily bought things that make sense for one. I usually make up something that I am in the mood for on the subway ride home. I think you have to cook something that you like, something that gets you excited, because that’s part of imparting your love into the dish. Fortunately, my family is usually okay with this.

So on Monday, I had a whole chicken and was tired of making roast chicken. I also had 6 plum tomatoes that needed to be used and was in the mood for a tomato chicken stew over some light pasta. I thought it would be good.

My husband said, “Stew? It’s too hot for stew. I could eat roast chicken again.” Not me. So then I said, “Call it a braise. I have an idea and I think you’ll like it.” (He had seconds. And it was in the 70s and rainy on Monday.)

I started making it, determined to change his mind and make something he would love.

It was fantastic!! Light and packed with flavor and very clean tasting. Actually there is very little oil or fat in this dish. I must say that I also used my Le Creuset Dutch oven to cook this in and I do think that makes a difference. It is such a great pot and no one pays me to say that.

I hope you will give this a go, in whatever pot you have. You will not be disappointed.

FRESH TOMATO CHICKEN BRAISE – serves 4

1 tbs. olive oil
1 whole chicken, washed and thoroughly dried, backbone cut out (save for stock) and cut into 6 – 8 pieces, depending on if you want to cut the breasts in half
Salt
Fresh ground pepper
1 large onion, chopped
5 – 7 cloves of garlic, minced
1 carrot, scraped and chopped into 1/4” pieces
4 anchovy fillets, drained, patted dry and chopped
2 tbs. water
6 plum tomatoes
4 sun dried tomatoes, packed in oil, drained and chopped
1 large sprig of fresh oregano
4 sprigs of fresh thyme
1 lb. thin fettucine
Pecorino Romano cheese for grating – optional

Trim all the fat from the chicken. Wash and dry your pieces thoroughly. Salt and pepper both sides to taste. Heat the oil on medium-high heat in a Dutch oven and place in chicken, skin side down. Brown on each side for 5 – 6 minutes, using a metal spatula to turn the chicken over, so you don’t lose the skin. Remove the chicken from the pot and place on a deep plate or pie plate, as juices will collect.

Add the onion, garlic, anchovies and carrot to the Dutch oven. Add 2 tbs. water and lower heat to low and cover, to sweat the vegetables and make them sweet. Scape up the bits from the bottom of the pan and stir. After about 5 – 7 minutes, they should have succumbed and become tender and rich.

Add your browned chicken back in and blanket with the chopped plum tomatoes, sun dried tomatoes, thyme and oregano. Cover and on low heat, cook for 7 minutes, stir and turn chicken over, cover and cook for another 7 minutes until done. Remove from heat, covered and let sit for 5 – 7 minutes. Temperature on an instant read thermometer should read 155 – 160 degrees.

Meanwhile, cook dried fettucine in salted boiling water 1-2 minutes less than the package directions. Drain and toss with a little olive oil.

Serve the pasta topped with the chicken and the sauce. Pass the Pecorino Romano cheese and grater if you like. I did, my husband didn’t.

This dish was so very flavorful and clean tasting – rich and buttery tasting, yet no butter and very little olive oil or chicken fat to speak of – just delicious, full bodied, clean tasting richness. I know that doesn’t make sense – just trust me – this was very good! The fresh tomatoes were ripe and bright, anchovies always add a burst of flavor and the carrot sweetened it all. Not to mention the herbs were just cut from my garden upstate the day before. We are very lucky to have that, I know.

I served this with baby bok choy from Ethel’s garden, sautéed with a little olive oil, water, garlic, salt and pepper. Just delicious!

Whether you make this dish or your own concoction, make it with LOVE and it will taste amazing! Truly!

Now I digress. Very early this morning I had a dream about my youngest son. He was back to being three years old and had a large, terrible wound on his back with a scab, and it was in the shape of a heart! He didn’t mind it, unless you touched it. It was almost as if he didn’t know it was there, he was such a trouper. But I was so concerned for him. I felt so sorry. I wanted to keep sleeping and stay in the dream to make sure he was okay and not in pain. He seemed to know how he got it – some sort of scuffle with another kid – like he knew what he doing and was okay with the wound. Very weird.

Any dream interpreters out there?

Potato Salad Contest of Sorts – Help!

June 3, 2013 by Mary Frances 24 Comments

I need you!

I have this fabulous potato salad recipe but I called it “the best” only because it’s that good, not because I had tried enough to be sure it really was. But now I want to be sure.

Before the 4th of July, I am on a mission to find the BEST potato salad recipe out there. I’ll be testing recipes, but I need your help. If you have a fantastic potato salad recipe, please share a link to the recipe (or the recipe itself, or even just a list of the ingredients) in the comments. I’ll be making three of the most eye-catching, mouth-watering recipes we can find.

If you submit the “best” recipe, I’ll say thank you by sharing it (with your permission) here on the LOVE blog and by sending you a LOVE apron!

Now take a look at this!

The famous chef, Daniel Boulud is growing vegetables in planters on the Manhattan sidewalk on Duane Street, right outside of his restaurant, Bouley! How cool is that? There’s tomatoes, various lettuces, broccoli, Swiss chard, mint, dill, dandelion greens – amazing!! And beautiful.

I wonder if people passing by will try to pick the tomatoes?

Fillets of sole with sorrel

May 30, 2013 by Mary Frances 28 Comments

I did something really terrific last night. (at least I thought it was!) You should know that sorrel is one of my favorite herbs. It’s lemony and light and so interesting and surprising. I had some fresh sorrel I had just cut from my garden upstate on Monday, that I wanted to use and some fillets of sole. We got home late and hungry. Before it got so late, I had in my mind to roast the fish and make a sorrel sauce. You know, with garlic and olive oil and maybe a touch of cream, but it was late and we were starving, so I came up with this idea. Lazy, I suppose, but a beautiful concept. I remembered this dish I used to make all the time with sorrel when the kids were young. It was sautéed chicken, with lots of onions, and then you throw in the sorrel on top, cover it and it melts. It’s not a pretty dish because the greens turn dark, but it tastes fabulous.

So I thought what if I reversed that and put the sorrel on the bottom of the fish, having it melt underneath? Genius – don’t you think?! You wouldn’t see it then but still get all the flavor, having it form a simple sauce.

So that’s what I did – and here’s our green and white meal. But it was really, really yummy!! I served the fish with sautéed mustard greens with garlic and steamed Jasmine rice topped with chopped parsley.
FILLETS OF SOLE WITH SORREL
– serves 2

2 sole fillets, rinsed and patted dry with paper towels
2 handfuls of washed sorrel
Olive oil
Salt
Pepper
Chopped fresh chives

Preheat oven to 425 degrees. Slick a rimmed baking sheet with olive oil. Arrange 2 handfuls of sorrel in the shape of your fish fillet. Drizzle a tiny bit of olive oil on the sorrel and sprinkle with salt and pepper. Place your fish fillet on top, drizzle with olive oil and season with salt and pepper.

Roast for 10 – 12 minutes, depending on the thickness of your fish. Figure on 10 minutes for an inch of thickness, measured in the thickest area of your fish.

When done, carefully remove the fish with the sorrel leaves distributed on the bottom and garnish with chopped fresh chives.

This is the beauty of having super fresh ingredients, combined with LOVE, to make a fabulous, healthy meal in no time at all.

Enjoy!!

Memorial Day Melange

May 26, 2013 by Mary Frances 14 Comments

It is Memorial Day weekend, the beginning of summer. It is 45 degrees with gale like winds here in upstate New York. It is way too windy for a bike ride, besides we’re all wearing winter coats.

My husband is about to build a fire, waiting for me to open the flue (my job as he somehow messes up the closure when he does it.) And oh no, we haven’t screwed up the environment?!? And why do we call Memorial Day a holiday? Okay, so it is a day off from work but really, we should all keep in mind what this day is about and remember all of those lost or maimed in the name of defending our country for freedom for all of us.

This week has been so hectic with the test kitchen tours and then the champagne breakfast on Friday, not to mention we had a dinner party Friday night (more on that later) and then came upstate yesterday, having dinner with our dear friends Margaret and Wayne. Margaret made a wonderful eggplant starter with spinach, pine nuts and cheddar cheese and a fantastic shrimp and chorizo paella. They had a fire too! Lovely evening!! The Friday morning champagne brunch was a wonderful place to meet all kinds of people in the food business, not just bloggers, hosted by XO – they own The Knot, The Nest and The Bump. I got to have further conversation with Anna Curran from Cookbook Create (they create custom cookbooks!) and learned more about The Daily Meal, who are the wonderful folks giving away the Kitchen Aid mixer! Meanwhile Kitchen Aid is really pumping up the design aspect of all their products. I just saw this ad today in the May issue of Elle Décor. (I am always dreaming of refurnishing my house.) That mixer would sure look great sitting on my countertop here in the country!

So I wanted to share with you some tidbits I learned on our kitchen tours. Did you know that there are 25,000 food bloggers in the United States alone? So we all have to support one another! Did you know that Bon Appetit tests their recipes 4 to 6 — and sometimes even 12 — times before publishing them? They really want to ensure success for the home cook.

Even for cooks with access to just basic ingredients, they want to know if that recipe will turn out for them in a good way. So nice of them! They prepared for us a wonderful ginger lime drink. You make a simple syrup with fresh ginger. Let it cool, add fresh limes and some lime juice along with seltzer or club soda and you have the most refreshing drink – for when summer does get here!

And then lastly, here’s me with Amanda Hesser from Food 52. It is her New York Times cookbook that my sons gave me, and Zach wrote in, that became the inspiration for starting this blog. It’s in the About section. She is looking at my LOVE card as I just told her the story of this blog. Photo courtesy of claywilliamsphoto.com

Test kitchen tours!

May 23, 2013 by Mary Frances 60 Comments

Yesterday was such an interesting, exhilarating and exhausting day!!

I enjoyed a day of touring test kitchens as part of Internet Week here, as a guest of Anna Curran from Cookbook Create, a site where you can make custom cookbooks. (Great gift idea, right?) We visited the kitchens of Bon Appetit, The Daily Meal and Food 52. Each one made us a little something special to eat, and we even had wine at The Daily Meal!

All of them were so helpful and sharing of information. We were 13 bloggers chosen for this day, and lucky ones at that. It was all good fun and useful information, plus I met some great new fellow bloggers!

These are the lovely ladies I spent the day with: Alejandra from Always Order Dessert, Amie from The Healthy Apple, Caroline from Taste, Love, & Nourish, Carrie from Poet in the Pantry, Diana from Appetite for China, Daina from The Hungry Fan, Heidi from Brooklyn Allergy Mom, Jennifer from Savory Simple, Jen from Champagne Problems, Kimberly from Mom in the City, Lisa from Nutcase Crunch, Melinda from Kitchen Tested, and Sloane from Allergic Girl.

Here are some pics from the day.

We started at Bon Appetit! They served a delicious fresh ginger, lime and seltzer drink with horseradish deviled eggs – yummy!

At The Daily Meal they served us a fava bean, spinach, garlic and onion tasting. So pretty!

The Daily Meal is giving away this fabulous Kitchen Aid!! I wonder who will win this shiny beautiful tool. I would LOVE it!! (so nice of them to do this!)

Food 52’s new kitchen in their new space with antique wooden shelves and walnut cutting top.

The girls at Food 52 serving us English Pea Soup with a garlic cream and slivered ramps.

Everyday dinners

May 21, 2013 by Mary Frances 15 Comments

We had guests this weekend up in the country. Had a great deal of fun catching up, eating and drinking with long time friends. Of course I tried to make a special dinner but I also tried to balance it, making something not too complicated as I wanted to able to spend time with the party and my kitchen upstate is a separate room, not open to the living and dining room as it is in the city. Not sure I really succeeded at that as I still did spend quite a bit of time cooking.

They loved what I made! (I’ll tell you all about that menu later this week with wine pairings.) Said it was better or equal to any restaurant meal and oh, by the way, when was I going to open my own restaurant? Well, that’s not something that interests me. We have talked about perhaps opening an exclusive “supper club” type of place, that might be open once or twice a month, in our home – as a way to have fun and meet new, interesting people upstate – but not a restaurant. Then the conversation went to, do you cook every night? And yes, I cook almost every single night. In fact, when we have leftovers, while I enjoy the speed of getting that meal on the table, I have to tell you, I miss the cooking process those nights. Once you get into the habit of doing it, it’s easy, and I enjoy it, no matter what time I get home.

Sesame curry crusted salmon with steamed broccoli and tomato cucumber salad on a white Wedgewood plate.

Sesame curry crusted salmon with steamed broccoli and tomato cucumber and avocado salad with fresh chives.

Just take a look at these quick, easy meals for weeknights – super simple and super easy. And don’t they look much better and are certainly cheaper than anything you could ever get from ordering up?

Lamb ragu with Girelle in a bowl with grated Romano cheese and cracked black pepper.

Lamb ragu with grated Pecorino Romano cheese, parsley and cracked black pepper

Roasted zucchini with olive oil and balsamic vinegar

Really, all of these meals took 45 minutes to maybe an hour to make. Plus, if you’re cooking, you KNOW what you’re eating, particularly in terms of fat, salt and calories. Feed your body with healthy food, prepared with love and you will feel better. I promise.

Sauteed chicken thighs with bacon, shallots and dry white wine, steamed Jasmine rice and sauteed baby bok choy with garlic

Everyday dinners, roasted salmon, steamed Jasmine rice with parsley and roasted asparagus on a white Wedgewood plate.

Roasted salmon, steamed Jasmine rice with parsley and roasted asparagus with lemon and olive oil

Epic Mother’s Day dinner

May 16, 2013 by Mary Frances 36 Comments

I am still basking in the glow – of being treated like a queen! My boys made me the most amazing dinner on Sunday night. My mouth is still open in awe. Recipes were made that I wouldn’t even attempt. The whole meal, including cocktails, wine and dessert, planned to perfection, made and served with love.

I am so, so lucky.

When I arrived home, I was greeted with hugs and flowers and told to shower. Zach said I definitely smelled like a bike ride. (nice!) I’m sure I did.

After the bath, perfectly chilled martini glasses appeared, with all the proper frost, and Vespers were poured. A drink made with vodka, Gordon’s gin, Lillet and lemon. Divine.

Here is our first course – a drop dead gorgeous presentation!! (They even pulled out the sterling!) This is a recipe from Thomas Keller’s The French Laundry cookbook. I have looked at that book and decided the recipes were too much work and too precious for my style, yet my oldest son uses it a lot! He made a homemade poaching liquid and poached the shrimp, leaving them in the liquid overnight. (so this was a two day affair) Then split them, serving them on the edge of the fork with a small mound of avocado, red onion and cucumber deliciousness. A small bite, perfect with the Vesper. The shrimp were so yummy, infused with flavor from the poaching liquid and sublime in texture. Really, this amount of time spent, I have to admit, is worth it. They tasted similar to the amazing poached salmon at Aquavit, a 4 star Swedish restaurant here in NYC.

Next course was a homemade spicy gazpacho, again, the recipe from the French Laundry, pureed moments before and served in a small glass, with a glass of Vouvray, one of my favorite wines and perfect with the soup. The soup sparkled with freshness, a riot of flavor in your mouth, with the perfect amount of kick from the jalapenos.

Now for the main course, it was potato crusted halibut served with a skillet ratatouille. It was amazing!!! Zach said he watched a video on Food Network on how to coat the fish with the potatoes and that it really took the two of them to do it, needing 3 or 4 hands, and boy did they do it properly. They were beautiful, as you can see! The fish was then sautéed in olive oil that he had infused with garlic, fennel seeds, bay leaves, fresh thyme and lemon zest from a whole lemon. It was so delicious! Crispy and moist all at the same time.

The skillet ratatouille was spectacular – the fresh flavors all melding together – it was really, really yummy. This recipe was from Food and Wine. We had the leftovers for lunch yesterday and it was still spectacular!

And now for dessert. They even did dessert!! Well, sort of. My oldest son’s girlfriend was so sweet, she made a really beautiful and delicious pear upside down cake on Saturday night, the recipe from Smitten Kitchen. Yes, you know it had a lot of butter in it and it was darn good!!! Just look at this beautiful cake!

This whole meal was so impressive, beautiful, fun and scrumptious. Really, as good as the finest restaurant, I’m sure because it was also made with so much love on all sides. And I love seeing them work together in the kitchen, they’re so darn cute! (One of them even said it was nice to have quality time with his brother.)

We ended our evening together watching MadMen, a very perfect day with my boys and husband.

I hope all you moms out there had a fabulous Mother’s Day, I’m sure filled with LOVE as well!!

Baby artichokes and Mother’s Day!

May 12, 2013 by Mary Frances 14 Comments

Happy Mother’s Day to all you Moms out there!! This is my favorite holiday! Milk it for all it’s worth. I like to think of it as Mother’s Day WEEKEND! Yesterday we saw Gatsby at the movies. It is one of my favorite novels, having read it at least three times. The movie was just great, full of glitz and glamour, I could not stop grinning from ear to ear during all of the party scenes, wishing I could have been there. Steve made me breakfast this morning, (not in bed – that’s gross), complete with roses and a hysterical card. I got to garden and go bike riding. And my boys are making me a surprise dinner tonight in the city! I can’t wait!

But first, let me tell you about our dinner salad last night because it is the season for all these rare and young things! Ramps, fiddlehead ferns and now baby artichokes. At my stores, they sell them by the dozen, boxed. With just the two of us, that makes it challenging to use. So last week, I made salads with them raw and thinly sliced on a mandoline. Then I steamed some, like you would a regular sized artichoke and then the rest were now several days old and 2 kids came home for dinner by surprise last Thursday. The artichokes were not fresh enough to serve raw, so I decided to slice them up and sauté them with my baby bok choy and garlic. They were delicious!!
So last night, I just went straight to that method and put them on top of an arugula salad, with a fresh lemon juice and olive oil dressing and some slices of Parmigiano reggiano. Delish!! The lovely woody, warm, tender artichokes on top of the cool crisp arugula, combined with the Parmigiano and lemon and olive oil – so simple – yet different and delicious!! It is always about the quality of the ingredients in any dish but particularly in something as simple as this. Because it is so simple, each ingredient can shine. And if something is not the greatest quality, it will scream out too. So use the best you can.

The thing about baby artichokes that kills me is that you have to throw so much away to get to the tenderness inside. I guess that’s my depression era mother rising up in me again. Happy Mother’s Day to my Mom!

SAUTEED BABY ARTICHOKES AND ARUGULA SALAD WITH PARMIGIANO
– serves 2

4 baby artichokes
½ tbs. unsalted butter
salt
pepper
1 tsp. fresh lemon juice or more to use on the artichokes to prevent browning
1 bunch of arugula
Parmigiano Reggiano cheese, thinly sliced with a vegetable peeler
2 tbs. fresh lemon juice
½ tsp. Dijon mustard
Scant ½ cup olive oil

Wash and spin dry the arugula and chill in the refrigerator. Make the dressing by combining the mustard, lemon juice and salt and pepper to taste. Slowly whisk in the olive oil. Slice your cheese and cover with plastic wrap so it doesn’t dry out.

Wash the baby artichokes and remove all the outer leaves, peel the stems, and cut off about 1” from the top. Slice each one in half and then slice each half in 3 or 4 slices. Work quickly and drizzle a little lemon juice on, to prevent them from turning dark, which they will do rather quickly.

Melt the butter in a non-stick skillet on medium-high heat and add sliced artichokes. Saute until tender and golden brown, using a cover for the pan to produce some steam and moisture, stirring often. This will take 10 – 15 minutes. Salt and pepper to taste and remove when fork tender.

Distribute your washed arugula on two salad plates. You probably won’t use it all.

Scatter the artichokes over the plated arugula, along with the slices of cheese. Drizzle on some dressing and serve immediately. You will have dressing left over which will keep in the refrigerator.

Fiddlehead ferns

May 11, 2013 by Mary Frances 6 Comments

So limited in time. So delicious!! I have cooked them before but never had them so fresh. If we are able to leave the city early on Fridays and have time to go to this grocer in Poughkeepsie, we are set for the following week. This grocer has amazing local vegetables, very reasonably priced, as well as great fish and meats. They had fiddlehead ferns AND baby artichokes that were just beautiful!!!

So I made the fiddleheads on Friday night. Blanched them in boiling water for a minute and then sauteed them in ½ tbs. butter for a bit until some browned edges started showing up. A little salt and pepper and that’s all you need!

Talk about DELICIOUS!!!! Really yummy – my husband was still talking about them tonight!

My advice, try to find these babies NOW. They are only around for 1-2 weeks.

Please let me know how you make out with them.