The perfect combo.  Twenty & a pair of Spankettes. Photo by Donna Turner Ruhlman.

I’m giving away a personalized Twenty and two awesome Spankettes in return for your ideas. Photo by Donna Turner Ruhlman.

Short version: I ask you, cherished reader, what book would you like me to write next?

Update, 5/9, 8 p.m.: A winner has been chosen using randomizer: Aaron Weiss, a journalist and TV news director in Sioux City, Iowa. Thanks for commenting, Aaron, and for cooking with your family! Thank you everyone. Frankly, I was astonished by all the ideas and fascinated by the patterns. Still making my way through the nearly 500 comments.

My favorite suggestion, got filtered out due to a spam issue, from regular reader and commenter, Bob Tenaglio:

I’d call the book “Time; The Secret Ingredient You’ll Never See On Iron Chef,” and it would delve into dry-aged meat, fermentation, enzymatic transformation, what constitutes “freshness” and “rot,” the role of rigor mortis in meats and seafood, “low and slow,” development of flavors.

Very intriguing! Thanks Bob and thanks all. I’m blessed and grateful.


…and now back to the original post…

Complete version, or here’s what happened Thursday at Bar Boulud, my favorite culinary landing pad when touching down in NYC. I was there to meet with my editor, Michael Sand, of Little, Brown, which will be publishing The Book of Schmaltz in August, and in the spring, my innovative exploration of the kitchen’s most versatile ingredient. These were the known factors when I decided to hook up with this venerable publisher.

This, too, was known: I would also write four shorter, single-subject cookbooks. And this was the main topic as Sand and I munched through salads and jambon beurre and a taste of boudins noir et blanc (exquisite, all). What should those books be?

Ruhlman Singles will be about one-third the length of a traditional cookbook. Like The Book of Schmaltz: Love Song to a Forgotten Fat, they will comprise 20 or so recipes, but recipes that might be short master classes on a specific idea and technique within that broader subject. In the Single for Roast, for instance, there would be a high-heat roast technique and recipe, a low, slow roast technique and recipe, a pan roast, etc., and it would explore all the finesse points, the techniques that take a dish from good to aaaawesome, recipes that gave my prose room to spread out, in a format that would allow photos of each dish and as many process shots as we feel needed. (Can’t tell you how many of you have thanked me, or Donna and me rather, for making you feel comfortable in the kitchen because of the process shots.)

The world doesn’t need more recipes, it needs more technique, and home cooks need more confidence and encouragement in the kitchen. (Because you’re not too stupid to cook, even though Kraft wants you to think you are.)

Sand and I mulled: should they be basic technique books, like roast? Or ones more suited to the ambitious home cook, like sous vide or fermentation (cooking with bugs!), or cooking with actual bugs, grasshoppers, and whatnot?! (As that’s Andrew Zimmern territory, I’ll probably stay out of the latter.)

Then Sand said: “Why don’t you ask your readers. What do they want?”

Well? I’d love to hear from you! I have a list of ten or so ideas already. But take a moment to tell me: if you could choose one subject for me to write and think about, to cook through and photograph, what would it be? As an enticement, I’m giving away to one of you, chosen by randomizer on Thursday, a signed and personalized copy of Ruhlman’s Twenty: Twenty Techniques, 100 Recipes, a Cook’s Manifesto, and two—yes TWO!—Spankettes, the middle-sized wooden spoon that is one of my most cherished and valuable tools in the kitchen. While the winner has to be chosen at random and live in the U.S. (postage issue, sorry Canada, England, Australia, India!), if I write about what you wanted me to write about, I will be eager to acknowledge and thank you by name (if you wish) in the book.

So, I ask you, with deep thanks for even clicking on this page, tell me, what should the next book be? I shall return to Sand today the revised manuscript on the world’s most versatile culinary ingredient, and photography will wrap up soon. What should I write about next?

If you liked this post, take a look at these links:

© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.


484 Wonderful responses to “Twenty/Wood Spoon Giveaway
(with butcher’s string attached: need your help!)”

  • Dani

    I think a short, basic book on sous vide would be so welcome! Braise. Fish.

  • Susan Ritchie

    I would definitely purchase a book on pickling/preserves/canning. I would also be very interested in a book on sauces. I just baked bread for the first time and I would definitely buy a book about savory baking.

  • Debbi

    I love the idea of using the 4 seasons to work off of nature’s bounty. We all cook differently in spring, summer, fall and winter. I still get caught up in the same old, same old.

    • ruhlman

      i actually discussed this with Sand. but i live in ohio, what about people who live in san diego or south texas, deep inland or near ocean.?

      • Nick

        I live in Akron, so I wouldn’t see a problem with your perspective 🙂

  • Marlene

    Erin @ One Particular Kitchen
    Sort of a spin on the Roast concept, I’d love a technique manual for different cuts of meat — the sort of things people used to learn from their grandmothers or their butchers. Roast chicken is beautifully covered in Twenty, of course, but what about a pot roast? What’s a good cut and method for doing pulled pork? Or brisket? What if the inlaws are coming for supper and I need something I can cook quickly? Does anyone cook crown roast anymore?
    A breakdown/list of “hey, if you have all day, low and slow” or “crap, need supper done in an hour” options would be great as well.

    If I get a vote, this would be my pick!

  • Micah

    I’ll echo the idea for a canning/pickling/preserving book. I think the techniques used in those processes would be a good foundation for home cooks to learn. You could incorporate the knowledge of using seasonally available vegetables, too. It could be the beginning of the end for canned green beans and tomato sauces!

  • Marlene

    Sauces would be my second choice, and the lowly potato (so many good ways to do potatoes) would be my third.

  • Bob Yesselman

    How about a book about self promotion and advertising – seems to be your big interest these days.

  • Marisa Leigh

    This may seem extremely basic – but I’m kind of obsessed with eggs and am always on the lookout for new preparations/techniques. And as simple and ubiquitous as eggs are, the different techniques such as scramble, fry, poach, and so on – can actually be quite difficult to master. So I vote eggs!

    • Marisa Leigh

      I should note that I know you covered eggs in your last book – but I still think there’s so much room here – eggs are marvelous!

  • Mike

    Here’s a couple of other ideas:

    1. Poaching. I see a lot of time given to high and low (roast/bake) in the oven, and high heat on the stove (saute, boil), but not as much love given to poaching. Poached eggs. Poached vegetables. Poached whole proteins like fish or chicken. Poached forcemeat like a galantine, et cetera.

    2. Prep. More broadly, I guess, staying organized in the kitchen. We all have dreams of Norman Rockwell-worthy holiday feasts, but what are the steps you can and should do even before knife meets board or pan meets heat? How to write a menu, write a prep list, write a shopping list, and any other lists I’m not catching up on.

    • Angela

      I like the help in organizing a meal too. Give us a menu with recipes and then show us how to break it down and get it on the table together with everything the right temperature. Whenever I see a recipe I will serve guests I try breaking it down into pieces that can be done weeks (rarely), days, hours, minutes ahead. You could do the simplest weeknight family dinner up to a large special feast and whatever you think is in between.

  • RS

    For busy moms – how to precook things, so you can get workday family evening dinner done fast.. Basic recipes, that can be done ahead…what stays in the fridge, what does not.. basic pastes etc.. so you can throw together a healthy meal in the evening in around an hour’s time, without starting from scratch.

  • RS

    With more focus on vegetarian ingredients for the basics.. the meats/chicken/fish can be the add on’s…

  • Victoria

    Either Sauces or Sides. Cooking a main protein is usually not the hard part of a meal (and there are only so many choices most people have), but knowing a good sauce (like a pan sauce that also does double-duty in deglazing the pan to make cleaning easier, compound butters and what to pair them with, etc.) to bump it up, or just home run side dish ideas that make a regular meal a bit more special. As a home cook who eats, at most, one meal of the week outside the home, these are really the challenge areas I have.

  • Bev

    I vote sauces. I’d love a short primer with process pictures.

  • Mary Magin

    You may wrinkle your nose, but Modern Pressure Cooking. The improvements to the PCs on the market now are well documented, and they are welcome now more than ever for their ability to produce all-day-braising-caliber food in like 1/4 to 1/3 of the time. There are supposed health benefits as well. But there is still a dearth of decent cookbooks for PCs out there–most recycle the same 10 or so generic contintental recipes or worse, are of the “mother’s magazine” type chock full of condensed soup and ketchup ingredient lists (there’s also Modernist Cuisine-level PC use, but that’s hardly entry level for a decent home cook). I’ve been improvising by taking Molly Stevens’ amazing All About Braising and converting the long braise phases in each recipe for the PC, to make-you-cry-you-can-eat-this-good-at-home-on-a-weeknight results (the Cochinita Pibil, oh my gosh), but a cookbook that openly acknowledges the usefulness of PCs and still retains that sort of sensibility would be great. And if you think it’d turn people off who don’t have them, a side-by-side thing, where you have one recipe and two versions, conventional and PC (or even a third too, slow cooker) would be great and heretofore as far as I know unheard of.

  • Dan

    I like the way that, recently, you have focused on one particular ingredient from many angles/preparations. To me, the one ingredient that screams out for this treatment considering how it is perpetually abused is garlic. The varying flavors and intensities based on size of dice or cooking technique give a lot more than options than the ubiquitous jar of chopped garlic in oil or powdered garlic found in so many American fridges and pantries.

  • Nikki

    Michael, I love and own all of your books (except for the Schmaltz book which I just can’t connect to) and have been immersed in Twenty. I consider myself a fairly seasoned, self-taught home cook – always interested in getting better and expanding my repertoire. The concept of “technique” based books are most appealing to me and would be welcome additions to my library. A few years back, I had taken a six-session cooking series at my local culinary school which was technique based. I go back to my written notes from those classes time and time again, but having a better resource (especially one with Donna’s amazing photos) would be fabulous! Thanks for asking!!

  • Reuben Varzea

    I’d be all over sous vide as well. I feel like I’ve seen more and more attention put on it, but it seems like a very complicated (and potentially expensive) thing to tackle at home. I definitely buy a book on the topic myself.

  • Reuben Varzea

    Or … sauces! (Sorry, came to me after I clicked ‘Post your comment’). While it’s important to learn how to cook ingredients properly, an awesome sauce cover a multitude of mistakes, I think. Who doesn’t want to learn to be a saucier? 🙂

  • Coleen

    I like Marlene’s roast suggestion, that would be great. Another good one could be sides, like starched or vegetables.

  • Ouida Lampert

    I agree with many of the above suggestions (um sauces? Yes). However, I have a different sort of suggestion. Why not determine what questions you are most often asked and take your next book from whatever is most prevalent?

  • Danielle

    I’d love to see a more in-depth take on sauces. I feel like this is one area I’m still not comfortable in, and it seems to be a thing that, once grasped relatively well, can transform a meal.

  • Laura

    Love the idea of the (modern) pressure cooking. Fermentation is also something that I would like to understand better… I want to like it but stuff sitting on the counter bubbling away makes me nervous!

  • Jen Datka

    One thing I am eager to learn more about is flavor combinations and pairings. If you are trying to improvise at home, what do you need to think about to create a dish with a well-balanced, satisfying combination of flavors? Is there an easy way to think about the different elements of flavor? I refer constantly to various books that include lists of ingredients that go well with duck, or green beans, or what have you, but they are always just lists and don’t help you to understand why those combinations work and/or how to create interesting flavor combinations on your own.

  • Robyn

    I would love a book on condiments, pickles, jams, preserves of any kind, maybe looking at some weird evolution, like the fish sauce to ketchup thing.

  • Michael Decklever

    I’d be interested in something that makes vegetables the star. Since they are short books, maybe focus on something like greens, or summer vegetables. But most cookbooks seem to be very heavy on the protein with the vegetable just tossed in. There has to be more that I can do with the swiss chard than just saute with garlic and shallot.

  • Natalie Luffer Sztern

    I have 3 since I am now a very busy woman…
    1. pressure cooker recipes that are not just stews
    2. induction cooking and how and what it is and equipment comparisons and what to look for in purchasing a portable one
    3. sous vides cooking and how and what it is and equipment comparisons and what to look for in buying

  • Karen K.

    1. sauces, condiments, etc.
    2. Dictionary of cooking along the lines of Twenty but on technique rather than ingredients.

  • Terry Capps

    My suggestion is for a seafood encyclopedia. I love seafood but find myself always sticking to 3-4 primary items – tuna, salmon, shrimp, and crabmeat. Part of the problem is sometimes finding really fresh items, and I usually stick with tried and true methods. Deviating from standard techniques never seems to turn out as good as I hope. Poaching, pan frying, baking, broiling, grilling, sauces, and a few good side dishes.

  • mary c

    I would love to see you write a book on salad dressing and marinades that you can whip up just a few minutes.

  • Pat

    Daubes, civets, hot pots, mijotes, chowders, bouillabaisses, cassoulet, ragouts. One-dish meals. History of stews, from medieval times to today. Something that uses 1 big Le Creuset pot – but based on rich historical data from various cultures and styles: European, Asian, African. When I get home from work, I often make a heartening stew that can hold until my husband gets home later, and is a complex combination of seasoning & ingredients and wine. Not boring boiled beef. Not a crock pot recipe book – UGH. Not a “quick cook” solution. Something interesting to curl up & read, even when not cooking.

  • Artie Brooks

    I am all for a book on sauces. Here a sauce, there a sauce, everywhere a sauce sauce. Speaking of sauces, how about a good mole sauce(probably spelled that wrong) for enchiladas and chile relleno. Hell, how about a book on how to make chile relleno. I can never get that right.

  • Teri

    vege sides. my mind goes blank when I stand in the garden or produce isle. I have my meat picked out but for the life of me I seem to always think boring veg.

  • Alisha

    Dressings, sauces, condiments….which herbs like which oils/acids, etc.

  • Patti Skorupa

    Another suggestion would be smoking – in the kitchen, on the grill, in a smoker.

    • Patti Skorupa

      Also spices, spice rubs, marinades, injection of flavors into food.

  • Deanna

    The concept of proper seasoning. When to salt? Salt once, twice, in stages? How far in advance? When to finish with salt? How to salt? How much salt to use? What does salt do to texture, moisture? What is it’s purpose? Is there a time when we should not salt? What are curing, brining, or other methods for transformation that use salt? Does it matter what type of salt is used? The more I cook, the more I realize that proper seasoning is crucial and that I know very little about it.

  • Charlotte

    Sauces, please! While I’m pretty good about coming up with main dishes (meat, fish etc) it always seems like it would be better with a sauce of some sort. And then I get stuck. For some reason they seem totally overwhelming!

  • Ari

    i think Egg would be a good one. so many techniques/uses. custards, sauces, dough, whipped, emulsified, poached, boiled, used as a binder, used for making consomme.

  • Karen M

    Fruits and vegetables! My family, as in many families I’m sure, don’t get enough fruits and veggies in their diets! It would be wonderful to have ideas for the in season fruits and veggies.

  • ruhlman

    i actually discussed this with Sand. but i live in ohio, what about people who live in san diego or south texas, deep inland or near ocean.?

  • Tricia

    Sauces or pickling/canning/preserving.
    HUGE fan of all your work but especially Ratio 🙂

  • kelley

    Sorry but there’s no need for a bread book – there are several amazing books out already that are all you would need plus your app is outstanding.

    Same with pickling/canning/preserving – a more modern version might be nice (time and time again I turn to my grandmothers ancient book) but this stuff is so popular at the moment there’s a massive sea of available info.

    The idea of a roast book would be great – with maybe some techniques for the classic sides but I’d also love a spirits book. Your friday cocktails are outstanding and would be a good addition to any home bar with some nice stripped down basics. Plus if you can make a proper roast dinner and mix a great drink what more do you need to really take care of friends and family?

    • ruhlman

      and with all the sauce comments I wonder how many people know about martha holmbergs new Modern Sauces, superb book

  • Kirk Samuels

    1) Pickles and Fermentation – pickles, ‘giardiniera’, sauerkraut, kimchi, etc. Recipes don’t do a great job of guiding newbies through these processes. Having photos/videos of steps along the way help.
    2) Cocktails- but including homemade maraschino cherries, grenadine, tonic, sours, bitters
    3) Mirepoix (holy trinity, sofrito, soffritto, etc.) – from the basics of celery, carrots and onion show all the places meals can go.

  • Marlene

    i actually discussed this with Sand. but i live in ohio, what about people who live in san diego or south texas, deep inland or near ocean.?

    Or Calgary, where there is no such thing as fresh produce.

  • Malika Walker

    I vote for the fermentation path… I love fresh pickles and would like to try some different choices.

  • J.B.

    I think Braising is a very under-utilized, and perhaps misunderstood technique to many home cooks. They may already be doing it, without even knowing it. It’s something that can be done with just about anything, and it’s relatively fool-proof. But, again, it’s misunderstood, in my opinion. My mother, who I credit with making me a really good home cook, would look at me with utter confusion if I told her to “braise something”. Your words & techniques, with Donna’s gift of light and photograph, would finally shed the definitive light on the technique of braising in the home kitchen.

  • chefkarlak

    Yes, fermentation. Yes, pickling/preserving. Cooking with cheese. Really good cheese.

  • William J. Hansen, Ph.D.

    The art of prep: How the presentation of the meal is only as good as the prep.

  • William J. Hansen, Ph.D.

    I could also see myself buying a book dedicated to gravlax in all its glorious variations.

  • William J. Hansen, Ph.D.

    Finally, although done many times before: Ruhlman’s secret to Sauces

  • Roy Jensen

    How about a book on veggies. Seems like all books on vegetables are based on being vegetarian or vegan. How about a book on cooking vegetables for the carnivore.

  • sara

    I’d love to see a book on techniques for homemade pasta, especially one that would include how to include different flavors (like vegetables) in the pasta itself, and which sauces pair best with which pastas. I always see really cool handmade pastas at the farmer’s market and would love to be able to recreate some of these flavors at home!

  • Angela

    Offal. I know it’s trending right now but it’s still not been done like it could be. I would also love a book on savory pies. Oh! And one on homemade condiments. So much better than store-bought and so hard to find good recipes!

  • J. Anderson

    My husband and I love your Friday Cocktail posts, and while libations seem more an alchemical pursuit, I’d really enjoy a fully illustrated spread. You could even focus on a single spirit or genre of spirits.

    I’d also love to pick up an end-all be-all exploration of condiments and other sauces.

  • Jennifer Bakka

    You do a great service to the world!! Even as a retired chef…I am not too old to learn. I agree…anybody can cook. You have some great ideas here. I think a little snippet on food safety would help out!

  • RVA

    A book on game; both four-legged and fowl: clean, prep, technique, season, cook and so forth. With many returning and discovering what it means to either hunt or raise their animal proteins, your expertise and ability to teach through the page would open up great possibilities for the established and everyday cook. If not game, then one exclusively about shellfish, and the more esoteric (i.e. not so common in the States) varieties. Cheers, and much luck!

    • Patti Skorupa

      Check out Hank Shaw’s book “Hunt, Gather, Cook”, and his upcoming “Duck, Duck, Goose” for wonderful suggestions on preparing & cooking game. Also his blog, a great resource. It’s the new James Beard winning blog at

  • Emma

    I would love to know about pickling, dehydrating, storing, preserving. I think that’d be really interesting!!

  • MaryAnne Williams

    I would also like a book on canning and preserving. There is so much lovely produce here in New York and I would like to save it to savor during winter.

  • Georrf

    A book about cocktail techniques would be nice. They’re not just for Fridays anymore.

  • Robin Z

    Bread. I love good bread and I love to cook and bake cakes but bread scares the heck out of me. If a recipe has the words “yeast” or “knead” I run away. I do my part to support my local bakeries but it would be so nice to make my own bread and be successful at it.

  • Molly

    Sous vide for sure. Molecular gastronomy in any form is starting to gain traction and it’s not as hard to attain as most people think it is. I think home cooks are getting more adventurous and want to start trying all the things they see on TV. A small confidence boost could be just the thing.

  • Matt

    I’d love to read a book that describes how we got here. And by that I mean *here* in this food culture. Start in the dark days before Escoffier and trace the food culture (and ebb and flow of chef-ly powers) to this point in time. Then project the future based on everything you see; locavore behavior, “hipster-esque” food fads, factory farms, store-brands and pre-packaged meals. At one point in the 50s we thought all entire meals would come in pill form…what do we think now?

  • Amanda

    I second the pressure cooker. I’d LOVE to have one and know how to use it. Particularly for tougher cuts of meat that I get when I buy a share in a local cow.

    I’d also like some basics on combining flavors successfully. That way I can cook off the cuff more frequently, grabbing what I have and making it taste amazing by thoughtfully seasoning and preparing.

  • KF

    I’ll mix it up (no pun intended) and suggest a book about alcohol. Could be drink recipes, how to pair different types of alcohol with meals, heck even a book about beer brewing. Seems like it would be new for you, so could be interesting!

  • Hector

    A book on spices and how, each one, can shape and change the nature of a dish. Thank you for the giveaway.

  • pd

    Potatoes, Fermentation, Novel use of pressure cookers, Time management.

  • Ryan Winkels

    I’m not sure if this has been mention but I am always finding myself in need of a sauce for whatever it is that I am making. I think a short book on a few basic sauces and the proper technique to make them could really help a person out.

  • Rich

    Yogurt – how to make it and a bunch of recipes both sweet and savory.

  • Josh Cherry

    Wow, you have covered so much such as bread and charcuterie. I like the ideas of pickling and sauces, but I wonder if there would be an interest techniques around sweets items like chocolate or caramels. I often find them intimidating as they need precision and can quickly go south. At the same time, deserts can really shine if you can get some of the basics down.

    I also think the technique of blending stuff together (emulsification?). Things like sabayone, vinaigrettes, hollandaise and meringue. The approaches may be too different, but I always find each of them pretty magical when it is such few ingredients and various methods.

  • joeinvegas

    Living in LA and San Diego and now Las Vegas we are always outside using our BBQ grill. I know there are a million books, but most on how to do western or smoked easy, but how about a book on doing quality steaks or gourmet burgers? With sauces instead of just ketchup and whatever.
    Single items – like just potatoes, two dozen ways.
    Or go on to desserts – apples, all of the types, what to do with them and how.

  • Chuck McLean

    I am down with the pressure cooker book. I have gotten some amazing results in the four months I have had one, but a few disappointing ones as well, and I have not learned how to improvise at all. And the world is lousy with information about sauces!

  • BBQKing

    Sous vide. A lot of random info floating around the internet, but something geared to the home cook and from a trusted source would be well worth it.

  • Victoria

    I think a book about the revived interest in cocktails. But not just a drinks book. A book about how to fit cocktails smoothly into our lives. For instance, if you live in a close community, having a 4:00 o’clock cocktail hour on Sunday afternoon, rather restrained, with a few nibbles before everyone goes home to his or her own dinner. How to have people over at Christmastime in the afternoon for a little relaxing moment before they go home to get ready for whatever the evening holds. How to serve aperitif cocktails when you have people over for dinner without getting everyone smashed before he/she sits at the table waiting for the wine to be poured. How to serve digestives after dinner. How to stock a bar – liquor and accessories. How to throw a real cocktail party. You get the idea. Not a recipe book – a cocktail culture book.

  • Linda S.

    Techniques: (1) braising (not just obvious cuts, like osso buco, but how to use less expensive cuts that used to be more available, like lamb shoulder or lamb neck)
    (2) canning, for those of us who saw our moms do it, but are intimidated by the process
    (3) pressure-cooking, same reason as (2) above
    (4) sauces (not just classics, but healthy ones: using fond, etc.)

  • Julie Cook

    I would definitely buy a short single subject book on pickling- including all the cool things that are so delicious when preserved this way but that one might not thing about pickling or may not now how.

    I also like the idea someone mentioned above of a book about particular cuts of meat and the best way to cook them- techniques and methods most suited to the specific part of the animal.

  • Leslie

    You have a family… I’d like to read about how you feed your family on the regular and how we as food lovers and cooks can incorporate family and avoid dumbing down food for the kids in our life.

  • Brandi

    What families around the world eat at home for dinner (breakfast or lunch) and the techniques/ingredients they use most to get those meals on the table.

  • Peter

    I’d vote for sous vide, but written for the home cook. There seems to be a wide open opportunity for this topic too since most sous vide resources are aimed at the professional or are otherwise too scattered about the internet. The finishing step in particular is something that could be explored further: it’s a step that’s second nature to experienced chefs but getting a good sear, basting- these are all things that need to be elucidated for the home cook!

  • Liza

    Technique: pickling (vegetables and fruits). Ingredient: Butter?
    Equipment: pressure cooker or slow cooker or smoker

  • ...pat.

    Under-water food. Basics of bivalves, crustaceans, fish, cephalopods, gastropods, even. Heck, seaweeds & edible algaes.

  • Chris

    Italian food. The definitive version. Or baking. Breads. Anything really cause its me birthday on Friday and it would. BE awesome