Squid Ink Linguine with White Clam Sauce

I recently came into possession of my latest cooking implement.  I won’t retroactively add this to my tools post but will make this both a fundamentals and recipe post.  First on the tool itself.

This is a Phillips pasta maker.  As far as I know there are two different models.  This one is the better of the two because it includes a built in scale.  The scale makes things ever so easy because all you have to do is pour in your flour and let the machine weigh it – and then ask it how much liquid to add.  It’s that simple.

For years I have seen pasta kits that include some cute crank device to cut your noodles after you mix the flour and egg, knead the dough, let it rest, flatten it with a rolling pin and then run it through the device a couple times before screwing in the cutting attachment.  I don’t know about you but by the time I got done with all that, my family is already burping and asking what’s for dessert.  I like convenience.

Ok, so first lets talk about the pasta.  One of my absolute favorite dishes is Linguine and Clam Sauce.  I first had this as a teenager and have loved it ever since, putting my own tweaks on it when I started making it myself until I developed the sauce which I have provided the recipe for at the end of this post.  Now I have had it with marinara and while good – my heart is forever embedded in the white.

Linguine Vongole Bianco.

That sprite garlicky taste of the sea with juicy clams and al dente pasta.  Give me a little bread to sop up the liquid and you might not see me for a while.  But if Linguine with Clam Sauce is the darling dish, then Squid Ink Linguine is the dark secret love affair!  It looks as decadent and exotic as it tastes.


The ingredients for the pasta itself couldn’t be simpler.  From left to right above – imported Spanish squid ink (which does impart some flavor!), semolina pasta flour, an egg and all purpose flour.  Mixing these in the right proportions is all that is required to make pasta noodles.  This machine makes this ridiculously easy.  Add the dry ingredients first to the hopper in the machine.


Here I have mixed one egg with a round tablespoon of the squid ink which has the consistency of fruit jam when you spoon the stuff out.  If you buy the squid ink online like I did – you will want to take the jar and spoon its contents into an ice tray and freeze it.  17.6 oz of squid ink will spoil once you open it unless you make this stuff every day.  I have found that one standard ice cube of this squid ink is enough to make 1 lb of pasta.

After the machine weighs the flour it tells you exactly what to add as far as wet ingredients go.  For the above I had to add a little water to reach that amount.  The maker comes with a graduated cylinder to measure the wet ingredients.

Then you start the pasta machine and it starts mixing the flour.  Pour the wet ingredients into the slot on the lid and for 3 minutes it will knead the dough.  After that, the pasta starts to extrude.


Silky noodles of ebony linguine with the smell of the salty beach start to come out.


The pasta is as beautiful as it is flavorful.  A celebration of the ocean’s treasures on the mouth and while it is extruding from the machine, a feast for the eyes and nose as well.


In just a few minutes I have just under 1 lb of artisanal pasta.  Seriously – I ask you, please tell me where you find pasta like this that isn’t dry, odorless and tasteless.  Unless you spend a lot of money or know a La Trattoria that also has a deli counter, it isn’t going to happen.  When my wife and I used to visit her parents when they lived in New Jersey, my mother in law would get the most delectable, freshly made cheese ravioli at an Italian deli and make my family a supper to die for.  My oldest son STILL raves about her gravy with that ravioli.  But even those places do not make squid ink pasta.


For the sauce, there are multiple schools of thought.  You can really impress your guests by going to a fish monger and coming out with a 10 lb bag of live clams and set to scrubbing them and shucking some and I would applaud you if you did.  Indeed the grandeur of your table would certainly benefit from it.  But for this particular dish and my recipe – I will confess I cheat.  And with amazing results.  But I will have to issue some caveats if you decide to do what I did.  Above I have frozen clams.  I also use canned clams along with these.


I also use concentrated clam broth for added flavor.  Believe it or not, it does make a difference and I would rather use that than add salt.


My recipe will make a LOT of clam sauce.  What you see above is one serving ready for dishing out on top of the pasta.  The recipe for the sauce is at the bottom of this article.


6 minutes of boiling and our fresh pasta is perfectly al dente.


As an added flavor booster I like to add salmon roe to the completed dish.  Stirred into the pasta after serving, the eggs pop when chewed and give a very pleasant seafood kick to the overall meal.


And the dish plated.  At this point I’ll toss the pasta, roe and clams and dig in.  This is truly one of my all time favorite dishes and one my kids adore as well.  Definitely one of those heirloom dishes that get passed down from generation to generation (I hope).  This one started with me 😉

Below is my recipe for the clam sauce.  I didn’t include the recipe for the pasta only because I have a pasta maker.  But using the post above you can see what I did.  I used a 70-30 mix of semolina to all purpose flour.

Don’s White Clam Sauce (serves 8-10 with pasta)


  • One 16 oz container frozen clams thawed.
  • Two 10 oz cans whole baby clams (and juice).
  • Two 6.5 oz cans chopped clams (and juice).
  • 1 1/2 cups chopped flat leaf parsley leaves.
  • 6-10 (to taste) cloves garlic minced.
  • 3 cloves garlic thin sliced with a mandolin (optional).
  • 3-4 tablespoons arrow root (recommended) or corn starch.
  • 1 tablespoon concentrated clam broth (optional but recommended).
  • 1 tsp fish sauce (optional but recommended).
  • 1 tablespoon of salmon roe per dinner guest (optional but recommended).
  • 1/4 cup dry white wine.
  • 1/2 cup olive oil.


  • Heat the olive oil in a pan.
  • Add the chopped parsley to the olive oil and heat for 10 seconds, stirring.
  • Add the mandolin sliced garlic and half the minced garlic.  Cook for about 30 seconds.
  • Pour in all the clams and juice from the cans (do NOT add the frozen clams at this stage).
  • Pour in the white wine and stir well.
  • Add the fish sauce and clam concentrate and mix well.
  • Simmer the mix for about 5 minutes, stirring occasionally.
  • Mix the arrow root or corn starch with a small amount of cold water very well and add it to the sauce in the pan.  Stir very well – use a whisk if you have one.  I prefer arrow root because it has no flavor and thickens the sauce without making it cloudy. You have a thicker, clear clam sauce.
  • Add the remaining garlic.
  • Stir and simmer another minute
  • Remove the pan from the heat and let it sit for ten minutes. This is VERY important.
  • After 10 minutes, stir in the thawed frozen clams. Do not do this too soon – if the sauce is still boiling the frozen clams will be VERY tough.
  • Serve over fresh cooked pasta.
  • Garnish each dish with a tablespoon of salmon roe.
  • Save leftover sauce in a sealed container and refrigerate for use later.  When reheating the sauce, heat only to room temp.  Do not heat to boiling.  Let the heat from your pasta warm the leftover sauce up the rest of the way.

Thank you!


It’s All About the Rice

In my last post I talked about the tools used in creating Eastern or Asian food.  Today I am going to talk about the rice since it is in just about every Asian dish other than soups and it does not have to be a monotonous filler that some tend to relegate it to.

By definition, a rice grain is a seed of a grass of species Oryza sativa or Oryza glaberrima (Asian and African rices respectively) that was first grown as a crop between 8,000 and 13,000 years ago in what is now the Pearl River valley region of China.  Cross breeding by so many different cultures of two basic types has given the world so many different styles of rice to choose from that for the adventurous chef, the possibilities are nearly endless.  For most of us, rice exists in three main varieties.  Short grain, medium grain and long grain.  As a rule, a rice seed is considered long grain if its length is 4-5 times its width.  Short grains have a length and width nearly equal to one another and anything else in between that and the minimum for long grain is considered medium grain.  Most of what I will deal with in this article will be medium or long grain rices.

Below I’ve arranged some rices I have in my pantry on a plate and will talk briefly about each one of them.  Yeah, I have a LOT of rice.  Did I mention I like to cook?


Starting at the top, in that cluster of black grains that resemble rodent droppings we have Chinese Forbidden rice.  So named because this rice was cultivated for consumption solely by the Chinese emperor and his court.  Legend has it that the rice had the properties of an aphrodisiac, and while this grain does contain more iron and other nutrients than any of the other rices above, the legend is definitely exaggerated for a lore effect.  An interesting thing I discovered years ago when my children were little is if you cook 10% Forbidden rice with 90% white rice of any kind together in a rice cooker, you get a purple rice with some black forbidden grains speckled throughout.  It made eating the rice more fun for the kids when they were very young and help cut down on fussy eating and food left on the plates after dinner.  You can also serve this rice chilled after it is cooked as part of a salad.  Use a white rice setting for Forbidden rice in a rice cooker.

Next we have Basmati.  This grain is used in Indian and middle eastern cuisine and is very popular in Persian restaurants here in the United States.  Basmati is a long grain rice that has the unusual property of expanding more lengthwise than in width, making the cooked grains look like short noodles instead of rice grains.  They grow to three times in length from their precooked, dry state.  I discovered talking with Indian coworkers and friends that in India this rice is actually more often eaten with ceremonial and holiday meals because for some people with sensitive stomachs, Basmati can cause irritation.  That is why for day to day meals, Indians more often use a rice called Sona Masuri which I don’t have (or it would be on that plate too) that is another long grain rice.  For myself, I use Basmati in Biryani (my favorite Indian dish that I cook for myself) and Persian Koobideh lamb skewers.  That brings me to my next point which is that the national dish of Iran – Chelo Kebab – is made with Basmati rice.  Lastly this rice is normally cooked on a white rice setting in a rice cooker (unless it is purchased brown) and can be used to make fried rice.

Jasmine rice is a long grain variety that comes from Thailand where I grew up, is the predominant rice grown there and is used all over southern Thailand.  It has a lovely fragrance even before it is cooked which gets more pronounced when it gets boiled.  It is my favorite rice to use in making fried rice as the grains separate easily when chilled and aren’t as apt to break when being tossed around in a hot wok.  I have memories of living in Thailand where a huge 125 lb crate of the rice (that my father would buy once every other month for the 3 maids and gardener) was kept where the maids prepared their own meals and the smell of precooked, chilled Jasmine rice sizzling on a wok with cilantro, garlic and hot peppers would lure my siblings and I to the kitchen.  I personally consider Jasmine superior to the standard Chinese long grain you get served in a Chinese restaurant to accompany meals.  And lastly, this rice can be purchased white or brown and will use those settings in a rice cooker depending on which you buy.

Wehani rice is actually a very aromatic brown rice developed in California by Lundberg Family Farms and its name is trademarked.  My wife likes this variety of rice and I cook it for her now and then when she gets the craving as she wants to eat more brown than white rice.  It is a very healthy rice with a firm bran on the outside that is more than a little al dente.  I am not a huge fan of it as it is very chewy but it tastes good with fats.  I’ll eat it in a tabouleh with glee however, as I think it is better for being chilled.  It should be cooked using a brown rice setting in a rice cooker.

Koshihikari is the most popular rice in Japan and was developed in the 1950’s as part of an initiative to develop a more productive grain of rice to feed the expanding population of that country after the war.  It is a medium grain Japonica rice and as such, it is a stickier rice.  These rices are popular in Japan because the tendency of the grains to clump together makes this rice good for eating with chopsticks.  In Japan, the image of a bowl of fresh steamed medium grain rice is as seductive to the appetite as a well dressed burger might be here.  Koshihikari is used extensively for sushi all over Japan as well as for meals.  Consider that the word for rice in Japanese – Gohan is the same word for meal.  The importance of rice in the Japanese economy cannot be overstated and certainly this particular variety is my own favorite rice to serve with Asian cuisine if I am not going to fry the rice.  The stuff I buy is grown in California and not Japan, however but I still think it is as good as that grown in Japan for the most part.

My family and I consume more Koshihikari rice than any other and it is just as good alone with a raw duck egg yolk dumped on top and stirred in as it is plain with Furikake seasoning shaken on top.  I treasure it because it picks up other flavors from the foods and gravies it is served with easily and even soaks up Thai curries so richly in each grain that it infuses each with citrusy, sweet and savory notes.  Virtually every dish I cook that gets served with rice (other than Indian or Persian dishes) will get served with this rice.  To prepare with a rice cooker, Koshihikari should be cooked on a normal white rice cycle or Umami if your cooker has that setting.  It is interesting to compare the raw grains of this rice with the Nishiki grains in the plate above.  They look very different before cooking but after being cooked, it is almost impossible to tell the difference visually.  They have to be tasted and the Koshihikari has a more pronounced sweetness on the palette.  Other rices of the same quality as Koshihikari are Tamanishiki and Nozomi which can be used as suitable substitutes.  All three are premium Japanese rices.

Nishiki is a readily available medium grain rice found in most large food markets and indeed it used to be my go to rice before I tried Koshihikari.  Nishiki is often the style of rice used to make sake with in Japan after most of the grain is polished away.  It is cooked on a white rice cycle in a cooker and served in much the same way as Koshihikari and this is because both rices are bred for the same purpose.  It’s a starchy, sticky rice used by Koreans and North Vietnamese living here in the U.S. that emigrated from their countries of origin because of its similarity to short grains they used to get back home.  Medium grain rices like this are used everywhere in Japan, Korea and in Northern Thailand.

Bomba rice is a less sticky short grain rice grown in Spain and used for making paella. If you look at the picture above, it has perhaps the shortest grain of all.  Now I have been told by Spaniards that Calasparra rice is a higher quality rice for making paella but then I have not been able to find it myself.  So Bomba it is for me.  It’s strict development for paella means it absorbs a lot of liquid and is unusual for a shorter grain rice in that it is not sticky because of its high amylose content.  I have this rice exclusively for making paella so it never sees the inside of one of my rice cookers.  This is a rather expensive rice.

Arborio is a medium grain japonica cultivar grown in the Po valley region of Italy for over a century.  It is the most common rice used for making Risotto outside of Italy itself.  In fact, it is the rice most commonly used by cooks here in the United States to both make and teach others how to make risotto.  A couple years ago, I took some classes on making risotto at a Cooks Warehouse taught by 2 different experts both with slightly differing styles of preparation.  I have learned during those sessions that there are a number of other varieties of japonica cultivars also used (mainly in Italy itself) depending on the type of risotto being made.  All rices of this sort tend to be fat, short grains that absorb a lot of liquid and have a very starchy, powdery surface which helps form the creamy, sometimes thick soupy sauce when cooked with a broth or stock.  Like Bomba, this rice has a very specific purpose and does not get cooked in my rice cookers like the Asian varieties do.  If you look at the picture below, you can see three rices I ordered from Italy and Spain, all with their labels in the language of the producing country.  You gotta love Amazon!  Bringing the rest of the world to your doorstep for a nominal fee, hehe.  I like the Italian rices shown here because they are vacuum packed in a durable clear plastic shrink wrap that prevents individual grains from rubbing together and possibly breaking until you cut the package open.


Carnaroli rice is touted is being the king of risotto rices.  I can say from personal experience with it that it’s a lot more forgiving than Arborio and when I started learning to make risotto under the watchful eye of an experienced Italian mother and housewife, even she was surprised at how well I’d done on my first try.  I wasn’t going to tell her that I brought my own medium grain rice with me while the other students ladled chicken stock into cheaper Arborio provided by Cooks.  It’s hard to overcook if you use this rice and I personally like making hearty beef, shrimp or chicken based risotti with Carnaroli.  Like Arborio, this rice is grown in the Po valley region of Italy and does not belong in a rice cooker.

Vialone Nano rice is the last risotto rice grain I will treat here.  When matched up against Arborio, the grains appear tiny and it is obvious to the observant eye that it is the shortest of the three risotto kernels I have on display.  To me it is a delicate risotto rice that cooks more quickly than the other two varieties I have above which is good for gentle fish and crab stocks.  The rice is content to sit in the background and let the seasonings and broth have their way.  Now I don’t know if this next point I will bring up is true, but I have been told by more than one Italian risotto aficionado that the famous Gho risotto made in the Trattoria da Romano in Burano, Italy is made with Vialone Nano rice.  If so, it would make perfect sense to me as I have made some delicate herbed crab risotti using this rice and it makes that soupy, flowing gruel you can toss around in a pan and have it flow in waves across a plate when you serve it.  I never get tired of that visual effect and when I serve it.  I like to wait until my guests are seated at the table before plating so they can witness first hand, this hallowed communion of food and stoneware (Remember to warm the plate right beforehand as this heightens this showy effect).  I never seem to have leftovers with this stuff (which is a good thing with risotto because it does NOT reheat well.  You are better off forming the day old rice into balls and deep frying them).

Lastly, in the middle of the plate we have Minnesota wild rice which is not really a rice at all.  Harvested for centuries in Minnesota rivers by native Americans, these grains are tough and have to be cooked for a long time before enjoying.  It is grown and sold wholesale by native Americans living on reservations and as such, you can find it in most farmers markets or online.  The grains of this variety do not start to absorb liquid until the outer shell breaks open which takes almost 30 minutes in low boiling water to achieve.  I find these grains mix well with other rices for a diversionary texture, but you do not want to cook them together or your other rice will be mush.  I have added this rice to a risotto after it is cooked by itself and the risotto is nearly complete.  Typically at the end of the risotto mantecatura stage, I stir in the cooked wild rice and that gets good results.  Great flavor in the traditional risotto grains and a good bite with a moist crunch make for a more memorable meal.  After all, what good is dinner if you’re just duplicating what the corner pasta cafe can do?  If I am going to go that route (making a wild grain with risotto medley) I will use a 3 to 1 ratio of Italian to wild rice and I don’t even start the risotto cooking until the wild rice has been simmering in water for 25 minutes.  I have found that a brown rice cycle in a rice cooker is good for this wild rice when cooked by itself.


I’ll add one last word about rices and that is in storing them.  Many of the Asian rices I have depicted above come in large sacks (15-50 lbs in some cases).  I often buy 15-20 lb bags.  Once you open any rice packaging, you must store the unused product in an airtight container.  I like screw top jars best.  The reason for this is pointed.  In a word, Moths.  Little tiny waxy, dusty moths.  If there is even the tiniest pinprick of a hole in a bag or gap in a container top, moths will find it and lay eggs in it.  I can tell you from personal experience that opening a tupperware container that was not adequately sealed and finding squirming yellow-brown baby maggot moth larvae and white rice grains quivering on web strands when you’ve barely used what was in that $30 bag of Koshihikari you bought only a week before is infinitely frustrating.  Few things get my goat worse than throwing away 27 lbs of premium quality rice because I couldn’t protect my food stores.  My family won’t suffer me sifting the larvae out and keeping such rice either.  I have to discard the infected batch completely with extreme prejudice.  So with high quantity bags of rice I now use screw top jars exclusively.  Nothing gets into those.

In closing, as I mentioned before, this blog is primarily about cooking Asian dishes but is certainly not restricted to them.  I will talk about cooking paella and risotto in a some future posts as well which is why I treated those rices here in this article.  Going forward from here, I will start sharing my actual recipes.  I hope you enjoy them.


Tools of an Asian Cook

I have accumulated a few tools over the last few years with which I do my non standard cooking with (mostly outdoor and not using our kitchen oven/stove).   In order to prepare Asian food in a wok, you need very high heat.  While you CAN cook on a stove with a wok ring by leaving the wok on the fire for 4-5 solid minutes to get that intense heat – having a very high powered burner makes this much easier as the temperature won’t drop down as drastically when you add food and will even heat back up much quicker.  If you do purchase one of these or something like it (and I recommend that you do if you intend to cook Asian cuisine) you will want to keep it outside but under a shelter.  Asian restaurants have burners that will range in power from 200,000 to 300,000 BTUs but they have massive overhead vents to pump out the smoke and fumes that get produced by cooking with such extreme heat. No wonder you can smell what scrumptious things they are cooking in your corner Chinese restaurant the moment you exit your car in the parking lot.  But as we don’t have these huge range hoods in our residential kitchens, we must cook outside when using a high BTU burner.

The first item I have here is a gas burner that I bought from a distributor that used to sell them out of California.  It is made in Thailand and is used by street vendors who run roadside fast food establishments.  It is powered by a propane tank and has a nice little pilot light that has its own flow valve.  You can’t get this model anymore but there are plenty of others for sale that are even stronger than this one.   It bears mentioning that the company that sold this burner to me made me sign a waver stating I took full responsibility for anything that might happen while using this.  So if I blew my house up, I wouldn’t try and sue them.


This burner, when turned all the way up will produce 110,000 BTUs of heat making it far more powerful than even a commercial Vulcan stove found in most non Asian restaurants.  Those typically top out at 30,000 BTU.  Most home stoves will have one large high powered burner that will max out at between 16,000 to 24,000 BTUs.


Here’s my burner turned all the way up.

After my burner, my next tool for cooking Asian (and a lot of other types of foods) is a Kamado type grill.  These use natural hardwood charcoal for their fuel and because of their thick ceramic shells they hold heat well making for precise temperature control and maintaining such temperatures over an extended period of time.  The temperature doesn’t fluctuate and changes tend to occur slowly when adjustments are made.


These have become very popular over the last two decades here in the United States for barbecue cooking but make no mistake – the concept of a Kamado oven/grill is distinctly Asian in origin.  The one shown here is a Big Green Egg.  Over the last 40 years, American soldiers stationed overseas often would buy these made in the countries they were stationed in and bring them back home with them.  Today there are a number of manufacturers here in the U.S. that offer a wide selection of sizes and upgrades.  There is quite a culture following of owners devoted to using these grills and clubs and social groups are popping up everywhere.  Using a Kamado grill is quite simple in theory, but they can take some time to master.  There are vents on the top and bottom of the grill and the fuel goes into a firebox above the bottom vent chamber but below the cooking grate itself.  This makes for an even flow of air up through the unit whose temperature can be easily controlled by how wide the vents are opened.

Beyond the cooking heat sources, we have the cooking vessels themselves.  I have three pans I use more than any other with outdoor cooking.  I have a 18″ Cantonese wok, a 14″ Mandarin wok and a 16″ carbon steel Paella pan.

Tools1The 18″ wok is used when cooking for groups of 5 or more people.  Woks require seasoning before use which involves burning off a factory coating of some petroleum product before cooking some aromatics in peanut oil at high heat to complete the seasoning process.


This wok is well seasoned and I have used it to cook dozens of Chinese and Southeast Asian dishes.  The seasoning gives it a perfect non stick surface as long as the wok is always heated well before adding any food to it.

Above, my 14″ Mandarin wok still has the factory coating on it in this picture.  When put on the burner at very high heat, the coating will vaporize and the surface of the wok will show a lovely carbon steel finish.   I use this when cooking individual portions or when it’s just my wife and I that I am cooking for.

And my Paella pan is an interesting piece.  Below, it is shown on my indoor stove.  Indeed you do not want high heat when making a paella.  I show it here on my indoor stove but I now use this pan outside on my wok burner on very low heat and that seems to work well.


I won’t say much about the Paella pan until I make a post where I actually use it.  And I will use it, trust me.  Not all my posts will be strictly Asian dishes.

Perhaps this last tool is the most important.  At least it is for Asian cooking.  An argument can certainly be made for that, because rice makes up most of the diet of some 80% of the world’s population.  And rice takes center stage in any Asian dish.  Everything else is treated as a condiment by the Asians who originated traditional dishes overseas.  That is to say everything you might cook and serve with the rice serves to spruce up a dish that historically, is primarily just rice.  So you want a good rice cooker.


Now if you look at the rice cooker section in an appliance store in Japan, you will see a selection of cookers ten times the size of that found in even the largest Asian markets here in the U.S.  The features in rice cookers vary greatly but I will only treat those I use and that are available in my cookers above.  Both are made by Zojirushi, a high quality rice cooker manufacturer based in Japan.  I purchased the white one above about 10 years ago and it still works very well. But the lithium clock battery in it has died so it forgets what time it is every time I unplug it.

Both cookers above work by using induction heating.  Simply put, they have huge electromagnets around the rice pan socket that when current is run through them, puts a magnetic field around the rice pan which heats it.  No electric elements heated by making a short circuit.  There is a sensor touching the pan inside the cooker which is used by the device to determine when the rice is almost done.  These things have a processor that does a lot of calculations and this has caused some to label these cookers “Fuzzy Logic” in reference to how they determine when and how the rice is cooked.  The white one has several cook modes including for white rice, brown rice, sushi rice, sweet rice, rice porridge and quick cooking rice.  The brown cooker on the right above is far newer (I got it just under 2 years ago) and has a pressure cycle it uses for umami rice which gives the rice a sweeter flavor.  I will admit the pressure cycle does change the flavor profile of plain rice a little.

Aside from the items above, there are spatulas, ladles, tongs, steel nets and other implements used to manipulate food in pans which don’t need further treatment here.

I will reference this page a lot in my coming posts as this is the basis for almost all the cooking and recipes I will depict here.  In my next post, I am going to talk about rice.

Happy cooking!


Musings of a westerner with a wok

Welcome to my food blog.  I’ve been posting culinary pictures and processes all over social media and finally took the advice of some friends and am starting my very own food blog.  I have a few interesting cooking implements which I will feature in my posts along with a host of uncommon ingredients and techniques.  I am looking forward to sharing my experiences with you here.

Thank you!