Extinction (No Spoilers)

Extinction 2018 Directed by Ben Young.

It’s been driven home to me recently that I’m getting old. My local cinema, the State Cinema in North Hobart is putting on a couple of screenings of Stanley Kubrick’s 2001: A Space Odyssey to celebrate the 50th anniversary of its release. But this also gives me cause to celebrate, as 2001 was one of the films that really hooked me into science fiction film, going to the movies in general and remains a film I still love to watch.

This release from Netflix reminded me again what in influence Kubrick still has over the genre, with some early shots from Extinction clearly paying homage. I also spotted a cinematic nod to Ridley Scott’s Alien (which is rarely a bad thing) and in hindsight, these little crumbs set the tone for this flawed but interesting piece of near-future sci-fi.

Essentially, this feature directed by Australian Ben Young is a film about family – what it means to be a family and how those bonds can be stretched, twisted and (in this case) strengthened – but it is quite a dour tale.

Michael Pena plays Peter, a building engineer cum maintenance worker who lives in an architecturally beautiful unnamed city with his engineer/town planner wife (Lizzy Caplan) and his two young daughters. Peter is troubled by dreams of an alien invasion that destroys his family but as his dreams become more intense and frequent, he finds himself increasingly alienated from those he’s trying to protect. I’m not going to spoil anything for those of you who haven’t seen this yet but suffice it to say that Peter’s nightmares turn into reality and the ensuing shenanigans provide the bulk of the film. The first act/set up tells us all we need to know and above all, doesn’t outstay its welcome.

Once the action starts, it wisely relies more on practical than computer generated effects, which at times look very cheap. The tension mounts in a good but fairly predictable way but despite this, overall I found the second act pretty lacklustre. There’s a flatness about the action that took me out of the film on several occasions and I suspect this is one of the issues of trying to be a big blockbuster on a budget. Also, I felt Michael Pena and Lizzy Caplan were sadly wasted in their roles, and the inclusion of Mike Coulter (Luke Cage) as Peter’s boss confused me. One of the things I really liked were the young daughters not being the standard stereotypical “plucky kids” so often seen in this kind of film. They’re not brave or particularly resourceful, they’re just terrified kids, which was refreshing.

The twist in the third act was very good and although I knew something was coming, I didn’t spot it specifically. (Again, no spoilers here – go and see it for yourself!)

Apart from uneven pacing and lacklustre CG, my main gripe with the film is the ending. Apart from clearly leading with a case for a sequel (please don’t do it!) I feel the movie lingered way too long after the denouement. I wanted it to wind up and wave goodbye at least 10 minutes before it did.

Despite this, I am increasingly impressed by Netflix’ foray into original sci-fi film distribution. While Extinction isn’t brilliant, along with Mute, Anon and the wonderful Annihilation (all of which I’ve written about elsewhere but neglected to review here!), Netflix is bringing a welcome breath of new(ish) science fiction to my screens. The ongoing issue I see here is the platform – these films were all made to be at their best on a big screen, with so much of their cinematic value being lost on my home television or laptop.

Or perhaps, I’m just getting old and feeling nostalgic for the magic of seeing something for the first time in a cinema? Nevertheless, I’m still watching with interest!

Winter Warmers Part 1 – Boeuf en Croute

Moon set at sunrise over kunanyi/Mt Wellington 30th June 2018

Now we’re past mid winter’s day the weather has taken a much chillier turn (very common for this time of year) and unfortunately it’s wet as well. Normally, most Australians south of the tropics would welcome rain but tanks are full, garden beds are waterlogged (very bad for the garlic crop!) and the chicken’s yard is rapidly turning into a quagmire.

The biggest issue is that it’s kept me housebound. As a rule, winter in Hobart is much drier and colder but we are blessed with crisp, clear blue days, ideal for outdoor activities. Winter is normally the time of year when I want to do things with fruit trees, sharpen spades and secateurs, clean out the greenhouse, prepare beds for spring planting, and generally charge around the yard, doing things to keep warm.

So, although it’s been milder than usual, it’s just been too wet to do a great deal out of doors on the days when I’m home to do so. As a result, I’ve been cooking more and watching a lot of movies!

Last weekend, I started half heartedly taking stock and cleaning out the freezers (yes, I was that desperate to be doing something). There were lots of treasures for winter meals – home made pork and chicken stock, roasted and peeled chestnuts, slow cooked beans in meal size portions, leftover servings of curry and soup and bones from the christmas ham that need using very soon. To my horror, I discovered the last beautifully packaged piece of truffle that was lurking in the back corner of a freezer. I buy a Tasmanian truffle every winter and try and make the most of it fresh and then spend the rest of the year dreaming about truffles, so I was horrified to think I’d neglected this exquisite morsel, hoping it hadn’t denatured or suffered freezer burn. Thank goodness I wrapped it so well – it was fine!

I had a piece of beef fillet that was looking for a good recipe too, and a need to do something special for myself as well as my long suffering partner (aka He-Who-Must-Not-Be-Listened-To). So I decided to make a rather spectacular but remarkably easy dinner. The preparation is everything with this but in my opinion, the easier you can make the flavour profile, the more clearly the core ingredients can shine through, in this case the truffle and the beef. I think it’s worth making just for the aroma. My house smelled amazing for days after ❤

Before we get into it, I just want to talk about expense. At first glance this looks incredibly expensive, and compared to most of the food I share here, it probably is. I did a rough costing and (without wine or power allowances) this comes to approximately AU$70 of ingredients for two generous serves. Given that a quality pub meal in Hobart can vary from AU$25-35 for steak per person and something like this in a restaurant would be more in the order of AU$45-65 per serve, I think this is really good value for something exceptional that most home cooks can easily manage. Now, let’s crack on!

Boeuf en Croute (serves 2)

Beef fillet piece (approximately 500g/1 lb)

1-2 sheets frozen puff pastry

2 rashers of good quality bacon

Truffle (my piece would’ve been just under 20g)

1 clove garlic (optional)

Fresh herbs (I used oregano and sage)

Salt and pepper (optional)

Method:

Heat a skillet to high and sear the beef on each side quickly. The idea here is to seal the meat, not to cook it through, so make sure the skillet is very hot. Remove the meat once every side (ends included) has seen the pan and set it aside to cool completely. (I left mine for about an hour).

Preheat an oven to 180 C (350 F). Lay the pastry sheet(s) out on a parchment covered board to defrost. How much pastry you need is determined by how big your piece of beef is and how much you like puff pastry. Once defrosted you can roll the pastry out a little to make it fit or be lazy (like me) and make a patch with another piece of pastry.

On a clean board remove the bacon rind, chop the garlic and herbs finely and slice the truffle. On a defrosted pastry sheet, lay out the rashers of bacon side by side and cover with the chopped herbs and shaved truffle. I don’t have a proper truffle shaver but find the slicing blade of a box grater does very well. Also, I don’t generally use salt and pepper but if you do, this would be the spot to use it.

Now for the tricky bit! Position the beef on the top side of the pastry sheet like this –

Use the parchment to help make a tight roll. Also, I find rolling towards yourself lets you see what’s happening and poke any stray pieces of truffle or herbs back into place. I used a little water and a pastry brush to tack an extra piece of pastry to one edge and finished the roll, using this as the surface the roast sits on. At this stage, I also trimmed a little excess pastry off the sides and folded the sides tightly, making sure the meat was completely sealed in the pastry. I put a few decorative slashes on top to give some indication where to slice for serving but you can decorate it any way you like.

Place on a small roasting tray and bake on the middle rack for 35-40 minutes. Everyone’s oven is different so adjust your cooking time accordingly. Mine came out medium rare though it looks more like well done in the photograph (and the pic of the pastry lies too – it was nowhere near as dark as the photo!)

Leave the meat to rest for 10 minutes and then carve carefully into four slices. Serve on a bed of wilted spinach or silverbeet (Swiss chard) and a glass or two of good red wine.

Next time, I’ll share how I used the ham bones to make home made Baked Beans – one of the cheapest and heartiest meals ever. Although it costs far less, it actually takes more time to make than Boeuf en Croute!

Also, please let me know if you try this recipe – I always love to hear from you 🙂

Winter Love

Sunrise 19th June 2018

For the most part, I really like winter. Here in Hobart it brings the Dark MOFO festival, which always leaves me enriched emotionally but (happily) broke from concert fees. This year I saw one of my favourite German bands Einsturzende Neubauten again, Australian treasure Tim Minchin for the first time and the magnificent multimedia artist Laurie Anderson live in concert.

The chickens aren’t laying much and I miss the long days in the garden admittedly, but I like the short, crisply sunny days and love the smell of soup or hearty stews in the slow cooker (usually served with a robust winter garden salad) and although me and mine aren’t big on sweet things, we love the occasional winter pudding. Lemon Self-Saucing Pudding is one of the first things I ever baked on my own when I was very young, baked in an old Metters wood stove and supervised by my mother and grandmother. Over the years I’ve tweaked this recipe a lot, ensuring there’s a reasonable balance between the light and golden sponge to rich and luscious sauce, even adding little touches like very finely grated ginger to shift the flavour profile.

Having home grown lemons and limes has encouraged me to bring this beauty out again and I think this is something of a triumph in terms of flavour/texture balance. I hope you enjoy it ❤

Deb’s Lemon & Lime Self-Saucing Pudding

75g butter

1 scant cup of sugar

2 cups milk

¼ cup Self Raising flour

1-2 lemons (see note below)

2-3 limes (see note below)

3 eggs

Preheat an oven to 160-180 C (320-350 F). Cream the butter and sugar very thoroughly. In a clean large bowl, separate the egg whites and mix the yolks with the creamed butter and sugar.

 

 

Grate the lemon and lime rind, juice the fruit and add this to the batter. Add a little of the milk to the mix and once it’s well combined add the flour. Mix this through, ensuring there’s no lumps and gradually add the rest of the milk.

Beat the egg whites until they hold soft peaks and fold this carefully through the mixture.

Pour into a greased 6 cup soufflé dish and bake for 30 minutes or until the top is golden and the pudding has pulled away from the edge of the dish. If the top has browned but it seems like there’s too much liquid, leave the pudding in the oven (switched off) for another 10 minutes. Serve as is or with a dash of cream for extra richness.

NOTE: My family like very tart citrus flavours and less sugar, so I used 2 lemons and 3 small Tahitian limes to a scant cup of sugar in this recipe. Feel free to adjust to your taste! I also picked the fruit a few days ago, so they’d had a chance to relax a little and reach maximum juiciness.

Let me know if you try this and how it behaves for you. And as always, feel free to add or reduce sugar levels to suit your personal taste 🙂

When the Going Gets Tough – Make Soup!

With only a few days left until winter officially starts, it’s been a super busy week for me. I had the home stretch to traverse with a particularly difficult university assignment, lots of jobs building up around the house and loads to do in the garden. Okay, I’ll admit like any gardener, there’s ALWAYS loads to do in the garden and housework has never been my strongest suit. Cue the moment I come down with the latest virus that’s doing the rounds *sigh*

So I did all the right things, went straight for the Elderberry Syrup, did my best to do a little each day on my essay, slept as much as I was able, ignored a lot of things (mostly housework), kept my germs to myself for the first part of the week – and made soup.

Soup is my go-to comfort food almost year round, closely followed by any sort of salad from my garden. This time I went for the big guns and made a batch of rich and warming Slow Onion Soup. As the name implies, this is a long, slow cooking process and makes a very intensely flavoured, savoury soup. Be aware that I break it down with water and I recommend playing around with what suits you and your family. Any kind of stock is fine for the base (including vegetable for vegetarian friends), but I had pork stock on hand. Please note this takes two days to make so start this the day before you want to serve it. Here’s the recipe.

Slow Onion Soup (serves 4 as a starter or 2 as a main course)

3 or 4 brown onions

1 head of garlic

Dried celery leaves (or 1 stick of fresh celery)

1 carrot

A sprig each of lemon thyme, sage and rosemary

2 bay leaves

2-3 cups stock

Approximately 1 cup white wine

Approximately 2 cups water

2 tabs Marsala or Dry Sherry (optional)

To serve:

Cream or plain yogurt (optional)

Parsley and croutons for garnish (optional)

Method:

Top and tail the onions and put them whole in a slow cooker with the carrot, sprigs of fresh herbs, bay leaves and celery stick. (I dry celery leaves when I have it growing and use a few instead in soups and stews). Break the head of garlic into cloves (I don’t bother peeling them) and put them in too. Pour over about half a cup of stock and half a cup of white wine – just enough to ensure it doesn’t burn – and cook on low for as long as possible. I did this batch for about 8 hours and switched the cooker off.

The next day when everything’s cold, use a slotted spoon and put the onions in a food processor or blender jar with the carrot and celery. The garlic will pop out of its skins very easily now and have a beautiful, nutty flavour. Take out the bay leaves and sprigs of herbs (I put mine in the compost). Strain the liquid in the bottom of the slow cooker and put that in the processor/blender too. Wash out the slow cooker – we’ll be needing it again!

Pulse the onions to start with and then blend until the mix is smooth. Feel free to add some more water if it’s too thick at this stage. Pour the mix back into the slow cooker and add the rest of the stock, white wine, Marsala and 1 cup of the water. Cook on low for at least 2 hours and check the flavour. I opted to add another cup of water to bring it to the consistency and calm down the intensity of flavour.

Serve with croutons, a tablespoon of cream or plain yogurt and a sprig of parsley. Some fresh crusty bread and a green salad are also great accompaniments to this comforting bowl of goodness.

I think just making this made me feel better – the whole house smelt like roasting onions for a couple of days – and I’m happy to say I managed to get my uni essay finished and submitted on time, (only five units left now!) and made a start on the many jobs in the garden this glorious weekend. The housework? I’m sure it’ll still be there next week 🙂

 

Fresh Lime & Lemon Yogurt Cheesecake

It’s been a wild time in more ways than one!

Just over a week ago, Hobart suffered a once in a century storm that saw major power blackouts, even cars being washed away and widespread flood damage, including heartbreaking scenes at the University of Tasmania Law Library, a few steps from my front door. We were incredibly lucky, with minimal damage to the yard and no perceivable harm to the menagerie apart from everyone – including me – being very damp!

I was particularly worried about some of the citrus trees that are something of an experiment in southern Tasmania’s cool climate. In particular, I’ve been nurturing a Dwarf Tahitian Lime for the past two years and let it set fruit this last summer. They were just getting to a reasonable size and I was hoping to pick them later this month, before the hard frosts hit. My worst fear was the torrential rain would cause them to all drop, though they all seemed firm and the tree still healthy. But a few days later, we had our first decent frost of the year and I hadn’t thought to put a bag over the little tree to protect it from freezing. Still, all the fruit were hanging in there (literally), and this morning, I picked the two biggest limes and a couple of lemons for a weekend treat.

Despite the shorter days and the distress of storms, my elderly chickens are still laying and I had a pot of homemade yogurt cheese I made earlier this week, so I thought I’d make a baked cheesecake for dessert.

Here are the recipes:

Lime and Lemon Yogurt Cheesecake

2 limes

2 lemons

6 eggs

400g yogurt cream cheese (recipe below)

¾ to 1 cup sugar

Pastry or biscuit base

Method:

Prepare base (I used pastry but a traditional biscuit and butter base would be lovely with this too) in a spring form pan and set aside.

Grate and juice the fruit, and put it in a blender or food processor jar with the sugar, eggs and cream cheese. Pulse to blend until everything is well combined and smooth.

 

Pour carefully into the prepared base and bake at 150 C (about 300 F) for 45 minutes. After cooking, leave the cheesecake in the oven for at least an hour.

This is incredibly delicious and really very easy to make – I think the hardest part is cleaning the food processor!

Yogurt Cream Cheese

1 litre (about 2 pints) plain yogurt

2 tablespoons salt

Cheesecloth and kitchen string

I make my own yogurt but any good quality store bought yogurt should be fine for this.

Tip the yogurt into a very clean non-metallic bowl and mix in the salt, stirring thoroughly. In another clean non-metallic bowl, lay the cheesecloth so the edges are hanging over the sides. Carefully pour the yogurt and salt mixture into the second bowl, taking care not to drag the cheesecloth into the mix. Gently draw the edges of the cheesecloth together and tie with kitchen string, leaving enough tail to make a loop. Hang the yogurt with the bowl underneath to catch the whey, taking care not to squeeze it. I usually make this in the evening, hang it on my laundry tap and leave it undisturbed until morning.

The next day, carefully remove the string and turn it onto a plate, making sure to get as much as you can off the cheesecloth. It should be very similar to cream cheese but with a beautiful sharp yogurt tang. Keep it in a closed container in the refrigerator. I use this in many dishes, from dips and desserts to ravioli fillings – anywhere you need cream cheese.

I’m seriously thrilled to be growing Tahitian Limes in cool temperate Hobart – it’s something of a gardening coup this far south! So my next question is, what’s your favourite recipe where limes shine? Let me know in the comments.

Take care 🙂

Summer in a Bottle – Fermented Chilli Sauce

 

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I’ve had a fabulous crop of chillies so far and this season I really wanted to experiment with fermenting for flavour.

The Habanero chillies in particular have been really prolific this year and while not as hot as past seasons, incredibly flavourful, with a citrus tang that I thought would make a great sauce.

So, here’s the recipe I developed for the ferment and the subsequent sauce. I’ve tried to include as much detail as possible about my process, but as always, please ask if there’s something I’ve missed that needs clarification!

Fermented Hot Sauce 

 

Ingredients:

Fresh chillies (I used ripe Habaneros from my garden)

Salt (cooking or kosher salt without additives is best)

Water (filtered or rain water boiled and allowed to cool to room temperature)

(For the sauce) Lemons, vinegar or citric acid (available in most supermarkets as a powder in the baking needs section).

You’ll also need gloves (if the chillies are Habaneros or hotter this is necessary!), some reasonably accurate kitchen scales and measuring spoons, a scrupulously clean jar, a weight to hold the chillies down and a lid that can accommodate an airlock or similar. Even with small ferments, I prefer to exclude any organisms other than what’s on my fruit or vegetables. I’d also recommend a book of litmus paper (available from most chemists) to check pH levels of the final product, especially if you’re not planning to put the sauce through a water bath.

Ferment Method:

Before starting, clean everything – otherwise your ferment can pick up organisms you might not want! Sterilise jars, lids, weights, measuring spoons and anything metal in boiling water, thoroughly clean chopping boards, knives, bowls and gloves in hot soapy water and rinse thoroughly.

Wash the chillies and dry them carefully. With gloves on (if you’re using hot chillies) remove the stalk and chop the chillies. I like the heat, so I left the seeds and membrane in, but if you’re looking for a more mellow and somewhat smoother sauce, cut the chillies in quarters and scrape out the seeds and inner membrane with a paring knife.

Weigh the chillies and pack them tightly into the clean jar. You can either sprinkle the salt over the chillies (which I did) and pour the cooled water over them or mix the salt until it’s fairly well dissolved in a small amount of water. I went for a roughly 8% solution and had 200 g (7 oz) of chopped chillies. This meant needed 16 g salt, which is a scant tablespoon. (My old spring loaded kitchen scales aren’t designed for very small amounts but digital scales are perfect for this job).

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Once you’ve added the brine, it’s important to twist the jar a few times or push the chilli pieces around with a clean skewer to remove as many air bubbles as possible and weigh the chillies down so they are entirely submerged. I use wide mouth Mason jars with easy to clean glass weights and a silicone Pickle Pipe – a waterless airlock that allow ferments to release carbon dioxide, without allowing air (and unwanted organisms) in. Then cover, label and leave in a dark, cool place for about a week.

I keep my ferments in pantry shelves that I walk past all the time, so I tend to check them once a day. It never ceases to delight me, seeing bubbles, smelling the wonderful aromas and particularly with this ferment, seeing the colour really develop. It’s also a good habit to check your ferments to make sure nothing has risen above the level of the brine and no unwanted moulds have developed.

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Fermenting Habanero Chillies, weighed down with a glass insert and covered with a Pickle Pipe.

After a week to ten days, check your chillies (I left mine for a week). They should still be submerged and reasonably crisp, and the brine should smell good and taste spicy and salty. It’s quite normal for a thin film to form across the top of the brine and I recommend removing this carefully with a spoon. If any chillies aren’t submerged and showing signs of mould, I would recommend removing the uncovered ones carefully from the brine (toothpicks are good) and composting them. The rest of the ferment should be fine. Of course, if you’re assailed with funky smells and your chillies are slimy, don’t take any risks – throw the whole lot in the compost bin – food poisoning is not to be trifled with!

If you’re happy with the ferment, here’s the rest of the recipe:

Sauce Method: 

Once again, assemble all your tools first and make sure they’re ridiculously clean – preferably hot water or heat sterilised. You’ll need a non-reactive sieve and bowl, a food processor or blender, a small funnel, bottles and caps and (if you opt for lemons) a grater and hand juicer or citrus press.

Remove the weight from your ferment and sieve the brine off the chillies into a bowl. If like me, you’re chilli-obsessed, reserve the brine (it’s deliciously spicy!) put it in a clean bottle, cover and refrigerate. It will keep for a few weeks in the fridge and I use it in curries, stir fries, soups or stews for an extra kicking salt replacement 🙂

Put the chillies into a blender jar or food processor with either vinegar, fresh lemon juice or citric acid powder and pulse to the desired consistency. I also added a tablespoon or two of the brine. The target here is to bring the sauce to around 4.5 pH – quite sharp. I used the juice of 3 lemons and, for extra citrus notes, the grated zest.

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Next, carefully put this into the sterilised jars and seal immediately. It’s possible now to put the jars in the refrigerator where they’ll last for months and be full of probiotic goodness, but I’m here for flavour – so I opted to do a water-bath sterilisation for 10 minutes This stabilises the sauce, guaranteeing longer pantry shelf life.

This sauce is sensational with – well, pretty much everything! My original 200 g of chillies made two 125 g bottles plus a few tablespoons that I’ve put in a sterilised jar and refrigerated. It’ll be interesting to see if there’s any significant flavour difference between the water-bath processed sauce and the refrigerated version.

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The finished product after water-bath processing – that beautiful colour!!!

I think this basic fermentation would work with any chilli and I’m going to start one with Cayenne chillies and garlic later this week that I plan to finish with my home made Apple Cider Vinegar.

Let me know if you try this recipe, what flavour combinations you use and how it works out – I always love to hear from you 😀

Meanwhile, take care wherever you are on this beautiful planet ❤

 

 

 

Black Panther

Black Panther (2018). Directed by Ryan Coogler.

I’ve had a very mixed weekend. I was considering going to the movies yesterday but my painful back, hip and knees would’ve made sitting still uncomfortable. My body is telling me the seasons are starting to change, and that really is depressing – I haven’t finished my love affair with this summer yet. But with some careful management (stretching, hot packs and yoga), I managed to get some quality gardening time in, and planted a heap of vegetable seedlings. Also yesterday, there was a state election here in Tasmania, and from my point of view (and anyone working in the arts sector) the results were less than encouraging.

So, I was in the perfect mood for some blockbuster action to take my mind off things, and (with a makeshift back bolster) went to the local Village Cinema to see the latest offering from Marvel Studios.

Black Panther didn’t disappoint! It has an excellent premise, a top-notch cast and some fine action moments. The film begins with a really beautiful animation that backgrounds the history of Wakanda, the fictional African nation that is the only place on earth to find the equally fictional vibranium (the metal used to construct Captain America’s shield) and this gives new viewers enough backstory to get them through the film. The story picks up from the end of Captain America: Civil War (2016) where Prince T’Challa (Chadwick Boseman) returns home after the death of his father to become king of Wakanda.

Ulysses Klaue (played with manic relish by Andy Serkis) makes a return, as does CIA agent Emmett Ross (Martin Freeman) – but the rest of the main cast are black and many of the strongest characters are female. It’s also pertinent to point out that all the female characters are appropriately dressed for their roles, don’t try and fight in high heels, don’t require saving and have some of the best dialogue. In fact, at one point a character does complain about having to wear a wig to a casino, which (for me) really drives the point home.

The action scenes are for the most part, the high quality I expect from the MCU, but there’s a couple of ropey moments that don’t quite work. A car chase in Seoul (part of which features in the trailer) is a real standout and will certainly bear repeat viewing when the DVD comes out. Narratively, it’s a little baggy and threatened to get bogged down in the second act but the final act is very good and (unlike so many films in this genre) I don’t think the last big fight scene outstays its welcome. I’ll be seeking out other films by Ryan Coogler now for sure!

For me, three things really made this film work. Firstly, at one point I genuinely forgot I was watching a Marvel film, I was fully invested in the characters and story in the moment, without all the add-on Marvel baggage. Secondly, the two young boys in the row behind, their gasps and obvious delight reminded me how important pure action entertainment is.

But above all, I really liked that this film raised questions of how to deal with refugees, sharing knowledge, resources and how (for a film that’s based on a comic book), they strove to resolve those questions. It brought to mind the often quoted phrase “when you have more than you need, build a longer table, not a higher fence”.

Long live the king!

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