Thursday, December 16, 2010

Lindt Lindor Truffles

Lindt makes some amazing Lindor chocolate truffles. So amazing that I had to blog about them! These truffles come in dark, milk, and white chocolate as well as peanut butter, raspberry, hazelnut, and mint. For they holidays, Lindt carries peppermint and snowman flavored slow melting fillings. These treats are absolutely irresistible and the perfect gift to share with loved ones this time of year.

Roasted Red Pepper Sauce

This sauce goes good with everything. The bold and romantic red color, thick and full-bodied texture, and immediately mouthwatering flavor is absolutely to die for.

Take a red bell pepper and wrap it in aluminum foil. Place it on the top shelf of your oven and broil until the exposed portion is burnt and black.

Rotate the pepper until all sides are broiled evenly and then remove from the oven.

Carefully (the pepper will be hot) remove the blackened skin from the pepper as well as the stem and seeds.  

Pour 1 tablespoon of balsamic vinegar (I used Chocolate Balsamic Vinegar from Navidi’s) and 1 tablespoon of olive oil into a blender with the remaining roasted red pepper and blend well and serve.

My boyfriend and I used the Roasted Red Pepper Sauce as dip with our Steamed Artichoke appetizer and soaked up the rest with a warm baguette. 

Steamed Artichoke

Artichokes are actually very simple to prepare and eat although their appearance might seem a little intimidating. I searched how to steam these peculiar vegetables on Google and the hit that came up was a family friend's blog who resides in St. Louis, Missouri. What are the odds, right?

Alanna is a renown blogger who owns A Veggie Venture and Kitchen Parade.  She helped my Mother get started blogging, who now owns My Own Sweet Thyme. A few years later... my Mom had inspired me to get started in the blogging world. 

I had the opportunity to visit Alanna this last summer in St. Louis, Missouri. We started talking blog business one morning over iced coffee and breakfast mango smoothies on her patio at her home. There, she helped to get the blogging bomb ticking and left me with some very good ideas on getting started. 

Now, here I am with Brie My Love. And Alanna is again, helping me along my way in blog land with how to make a steamed artichoke and she doesn't even know it... [= 

Steamed Artichoke
Adapted from Alanna's Artichoke Recipe

Cut off the stem, wash, and peel off any browning leaves. Trim up the sharp tips if you think you might get hurt. 

Place the artichoke in a microwave safe dish and cover with a microwave safe lid. Microwave anywhere from 5-8 minutes for one artichoke.

Check and see if the artichoke is soft and if the meat from an inside leaf scrapes off easily with your teeth. If so, it is done. If not, return to the microwave until it is soft enough to easily remove the edible portions.

Steamed Artichoke goes great with my Roasted Red Pepper Sauce as an appetizer. 

Clementine Salad

It’s that time of year when Cuties are available and juicier than ever. Clementines (a variety of mandarin orange) are a seasonal favorite of mine.

I decided to make a salad out of these orange, citrusy festivities to go with my Lovely Lasagna I made last weekend.

I simply tossed together a bag of lettuce, slivers of red onion, a few peeled clementine pieces, feta cheese, and toasted hazelnuts with Navidi's Blood Orange Balsamic Vinegar and Chocolate Balsamic Vinegar to taste. It made for the perfect accompaniment to my Lovely Lasagna. 

Lovely Lasagna

Last week I made plans to go snowboarding with my boyfriend Saturday, Sunday, and Monday. I was extremely stoked to spend quality time shredding snow with my boyfriend who happens to be an amazing snowboarder and snowboard instructor.

Last winter, my boyfriend invited me to go snowboarding in Lake Tahoe with him at Heavenly. He really took care of me. He and his sister provided me with everything I would need to enjoy myself (board, bindings, goggles, gloves, waterproof pants, and even a cabin to crash at) and then he stuck with me and gave me personalized lessons the entire week. He really wanted me to learn to enjoy his favorite sport. At the end of my stay with him in Tahoe, he gifted me the snowboard he had let me borrow all week. What a keeper, right?

Now a year has passed and we are still making plans to go snowboarding together.

I had already scheduled the day off work on Monday and my boyfriend had already bought train tickets to come down from Seattle and visit. Everything was going to be absolutely perfect…

Until the weather forecast came out for the weekend… And it read, “Rain, rain, and more rain.”

So we decided on a change of plans. Instead of snowboarding in slushy, icy, awful conditions, we chose to spend time together in the kitchen making delicious food and enjoying each other’s company.

So on Saturday evening, we opened up a bottle of Malbec wine and started making lasagna. We put on an Italian playlist and took over my mother’s kitchen.

He cooked the beef with plenty of fresh oregano and basil while I prepared the cheesy mix we would layer together between oodles of noodles. While we baked we munched on a warm baguette with chocolate from my Baguette & Chocolate recipe and drank Argentinean wine. After sprinkling parmesan cheese thoroughly all over the finished creation, we set it in the oven to bake into a hot, delicious mess.


1 (16 ounce) package lasagna noodles
1 lb lean ground beef
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 garlic clove, crushed
plenty of fresh oregano
plenty of fresh basil
½ cup minced onion
2 teaspoon salt
1 pound small curd cottage cheese
3 eggs
¾ cup grated Parmesan cheese
½ teaspoon ground black pepper
1 pound shredded mozzarella

Preheat the oven to 375 degrees.

Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook for 8 to 10 minutes until noodles are done. Drain the noodles and set aside.

Place the beef in a large, deep skillet. Cook over medium high heat until evenly brown.

Stir in tomato sauce, crushed tomatoes, garlic, oregano, basil, onion, and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.

In a large bowl, combine cottage cheese, eggs, Parmesan cheese, salt, pepper, and shredded mozzarella.

In a 9x13 inch baking dish, place a layer of noodles on the bottom of the dish. Layer the beef, cheese, and noodles in whatever way preferred. Finish off the layers with a heavy even sprinkling of Parmesan cheese.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5-10 minutes. Let the lasagna stand for 10 minutes before serving.

The result is a hearty, alimentary meal for everyone! We paired the Lasagna with my Clementine Salad recipe.


Chocolate Baguette

Turn a plain baguette into heart warming treasure. Simply sandwich thick pieces of quality chocolate bar into toasted baguette slices.

The easy bake baguettes you can purchase at the grocery work perfect. I chose to use Lindt milk chocolate and Cadbury milk chocolate.

The chocolate will melt and ooze in between the warm bread with every bite. Eating this sensuous snack might get a little messy, but it is definitely worth it!

Cinnamon Rolls

Pillsbury Cinnamon Rolls with Cream Cheese Frosting make baking easy. Pop the can, arrange the doughy rolls in a pan, let them rise in the oven, then smother them in sensational frosting and devour! These rolls never fail to impress. And you can never have too many.

Thursday, December 2, 2010


My boyfriend took me out to Pambiche the first weekend I moved to Portland. I remember the night perfectly. He looked so handsome. He was wearing a sexy shirt I had bought him for his birthday that year. The night was cool but Pambiche has heated outdoor seating so we took a table outside.

We couldn't keep our hands off eachother. The table we sat at was tiny so we could hold hands sitting across from each other and kiss over our drinks of beer and Limonada de Cuarapo (Cuban ‘sugar cane lemonade’).

The server was helpful and polite. He guided us through the menu of authentic Cuban food based on traditional family recipes. We ordered Espinaca con Queso Empanadas to share as an appetizer. But when we received our meals we realized that no appetizer was necessary.

Our meals were gigantic and incredible. We both liked his meal the best: Plato Cubano—tender slices of pork simmered in a rich creole red sauce, built with bacon sofrito and scented with plump raisins and toasted almonds. I ordered the Pollo Criollo which was also fabulous, but the pork my boyfriend ordered was just so tender I couldn’t resist. And both our meals came with banana chips… a Cuban treat.

2811 Northeast Glisan Street
Portland, OR 97232

Sunday-Thursday: 7am-10pm


Recently I have been trying to explore different cheeses. During some investigation, I read that camembert cheese is very similar to brie…

Here's the facts:

Both brie and camembert are soft and made from cows milk. However, brie originates from Ile de France whereas camembert originates from Normandy. Also, camembert is supposed to have less fat than brie. And since I like to fit into my jeans, this little difference makes a big difference to me. So I decided to give it a try.

And I loved it!

Camembert has a delicate salty taste. But I believe it has a slightly bolder and more distinct flavor than brie. Give your taste buds the ultimate treat and try camembert with some crackers and red wine.

Brie & Mushroom Quiche

I've always been a huge fan of brie. I'm the type of girl to purchase a wheel of brie and devour it all. It doesn’t even matter what time of day… I’ll gladly enjoy brie for breakfast.

If your anything like me, try this Brie & Mushroom Quiche! Its a treat for brie lovers like myself.

Vodka Pie Crust
taught by my Mom

1 ¼ cups flour
½ teaspoon salt
6 tablespoons unsalted butter
¼ cup cold vegetable shortening
1-2 tablespoons cold vodka
1-2 tablespoons cold water

Mix together flour and salt with a whisk. Cut in cold butter (cut into 6 pieces) with a pastry blender until the crumbles are pea size. Cut in shortening (cut into 3 pieces) and continue with the pastry blender until the mixture resembles course meal and the crumbles are again about pea size.

Mix cold vodka and water. Sprinkle liquid slowly over the mixture and toss with a fork until the mixture starts to hold together when pressed against the side of the bowl. NOTE: You do not necessarily need to use all of the vodka/water solution. Sprinkle sparingly until at perfect consistency.

When at the correct consistency, cover dough in plastic wrap and refrigerate for about 10-15 minutes or until cold. Place the dough on wax paper and sandwich with plastic wrap. Roll out the dough under the plastic wrap into a circle until it is large enough to line the pie plate. Transfer the pastry to the pie plate by peeling off the under layer of wax paper and using the plastic wrap as a guide. Take off plastic wrap carefully off the crust. Then trim and form edges as desired.

Brie & Mushroom Quiche Filling
adapted from Mom's recipe

8 ounces brie cheese (rind removed)
8 ounces fresh mushrooms
2 Tablespoons finely chopped onions
1 teaspoon olive oil
4 eggs
2 cups half-and-half
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 teaspoon fresh thyme leaves

Line a 9-inch pie dish with Vodka Pie Crust. Cut brie into 1/4 inch slices and arrange over the bottom of the unbaked pie shell.

Heat the olive oil in a skillet or saucepan on medium heat. Sauté the mushroom and onion in the oil until they begin to soften. Layer these over the brie. (Be careful to remove any moisture the mushrooms may create while sautéing with a paper towel before layering over the brie).

Beat eggs slightly. Add half-and-half, salt, pepper and thyme, stirring until thoroughly combined. Pour the egg mixture into the shell over the onion, mushroom and brie.

Bake in a preheated oven at 425 degrees for 15 minutes. Turn heat down to 300 degrees and continue baking for another 30 minutes or until lightly browned on the top, or a knife inserted halfway between the center and edge of the pie comes out clean. Remove from oven. Let cool 10 minutes before serving.

NOTE: I recommend making the pie crust the night before. It will save a lot of time in the morning so you can get straight to the point… enjoying the quiche!


Saturday, November 27, 2010

Stuffed Crust Pizza

My boyfriend is absolutely amazing. He is always making me delicious food. When we first started dating he would invite me over for homemade dinner at his house all the time…

And a year later, he still cooks for me!

He makes me things like creamy chicken pasta, cooked and savory marinated salmon, and fresh baked lasagna.

For breakfast he will make me omelets full of melted cheese, breakfast burritos with fresh avocado and salsa, hash browns sprinkled with tasty seasonings, buttery English muffins and juicy fruit smoothies with tea.

To go with his meals, he creates delicious salads with fresh greens, herbs, and add-ins to serve along with side dishes such as steamed rice with garlic, fresh vegetables, and ripe fruit.

I have the best boyfriend!

When I visited him in Seattle last weekend, he had gone ahead and gathered all the ingredients for us to make BBQ chicken stuffed crust pizza together. Making dinner together was so rewarding. And the end results were extremely satisfying.  

BBQ Chicken Stuffed Crust Pizza

Pizza Crust Recipe
2 ¼ cup flour
¼ cup warm water
1 teaspoon sugar
1 teaspoon salt
1/8 cup olive oil
1 packet yeast
squirt of honey

Mix warm water with sugar and packet of yeast. Let sit for 10 minutes. The mixture will start foaming and bubbling which means the yeast is activated.

Mix together the flour and salt. Add activated yeast to the dry mixture with olive oil and some cold water until at a good consistency (not to moist, and not to stiff).

Squeeze in some honey and knead for 5-10 minutes.

Place in bowl and cover. Store in a warm place until dough has risen to double/triple the volume.

Knead again and set aside.

Stuffed Crust
mozzarella cheese sticks
pizza crust dough
olive oil

Spread out pizza crust dough on a pan.  Cut mozzarella cheese sticks into halves and wrap into the outside of the pizza dough to make the outside crust. Pre-bake pizza crust for 5-10 minutes at 450 degrees before topping. 

BBQ Chicken Topping
mozzerella to taste
2 good sized chicken breast
½ onion
sliced mushrooms to taste
BBQ sauce (we used Sweet Baby Rays)
fresh cilantro
fresh diced tomatoes

Sautee bite size pieces of chicken breast with the mushrooms, onion, and BBQ sauce for about 15 minutes.

Grate mozzarella cheese and sprinkle in bottom of pre-baked pizza crust. Spread sautéed mixture into pre-baked pizza crust and cover with mozzarella cheese. 

Brush the outside stuffed crust with olive oil.

Bake at 450 degrees until crust is golden brown and mozzarella is completely melted.

Let cool and sprinkle plenty of fresh cilantro and diced tomatoes on top. 


Friday, November 26, 2010

Kennedy School McMenamins

Get ready for a peculiar experience at Northeast Portland’s Kennedy School McMenamins. Don’t get me wrong, I mean peculiar in the funky, out of the ordinary, eclectic sense.

A few weeks ago, I made plans to have dinner and catch up with an old friend. He happens to know the Portland area a lot better than I (having gone to school at PSU for two years) and so I told him to pick the place.

He drives us to a residential part of town, pulls over and says, “We’re here.” I ask him, “Where is it?” and he says, “Right in front of you!” It was bizarre. The Mcmenamins was in an old renovated school!

We walked in and it was like a museum! Well actually, it is a hotel with a restaurant, detention room, old auditorium, soaking pool, gift shop, and brewery. The guestrooms are modeled from former classrooms! After a bit of exploring, we made our way past the historic art in the hallways to the Courtyard restaurant to order dinner.

I ordered the Communication Breakdown Burger that comes with cheddar cheese, grilled mushrooms, onions, and bell peppers along with a pint of McMenamins seasonal Sleepy Hallow Nut Brown Brew. This seasonal blend was so absolutely delicious that I ordered two.

The Courtyard restaurant had a warm and cozy atmosphere that encouraged us to stay and chat long after we had finished our meals. When we left the restaurant feeling warm and fuzzy, we decided to stick around for a bit and check out the upbeat live music with dancing in the old auditorium.

The McMenamins Kennedy School brewery is a place I will definitely be going back to and has me wanting to check out the other McMenamins locations to see what they have in store.

Kennedy School McMenamins
5736 NE 33rd Ave
Portland, OR 97211

Daily: 7am-1am

Friday, November 12, 2010

The Cheesecake Factory

The Cheesecake Factory in Seattle is one of my all-time favorite restaurants. I have so many memories there!

In my years at the University of Washington, I have found a relief from the stresses of school downtown. Downtown Seattle is just a bus ride away from the University District. When I’m downtown I enjoy watching movies, attending shows, shopping at my favorite stores like Nordstrom, Macy’s, COACH, Lululemon, bebe, and Sephora, grabbing a cup of coffee at one of the many Starbucks Coffee locations, and dining at the various restaurants located in the area. My number one restaurant to rendezvous at is The Cheesecake Factory.

If you are a friend of mine, you have most likely been to The Cheesecake Factory with me. I have gone on so many dates there I can’t even begin to count. When a guy asks me out and wants me to pick the place, you can guarantee I will choose to dine at The Cheesecake Factory.

My favorite dinner at The Cheesecake Factory is the Chicken Madeira. They claim it is their most popular chicken dish and if you try it, you will believe it! The Chicken Madeira consists of sautéed chicken breast topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom Madeira sauce and served with mashed potatoes. Yum! You also must try their Raspberry Lemonade. It is so completely sugary and tart. They serve it with a sugar rimmed glass. And the best part is you get free refills! WARNING: You are likely to get pregnant with a food baby after your meal and will probably crash from the Raspberry Lemonade sugar overload. Trust me, this is a small price to pay for The Cheesecake Factory experience.

Note: Cheesecake is always just as good the next day (or week). So you got stuffed? Order your cheesecake to go! I do it all the time. And FYI: One piece is easily enough for two people. So don’t be afraid to share!

Seattle, WA 98101

Monday-Thursday: 11am-11:30pm
Friday-Saturday: 11am-12:30am
Sunday: 10am-11pm

Portage Bay Café

Looking for the best brunch in Seattle? Look no further. Portage Bay Café owns the Seattle brunch scene. Lucky for University of Washington students, it’s only a few blocks from campus.

Indulge in a cup of hot espresso and peruse through a menu while you wait for your table. This place is usually packed. But it wouldn’t be packed if it wasn’t good, right? The service is up-beat and friendly. The food is fresh and delicious. The atmosphere is chill.

I was in Seattle over Halloween weekend visiting friends and enjoying the holiday festivities. On Sunday morning I found myself waking up at noon, beyond the point of grungy, and starving. I knew Portage Bay was my only hope. And it serves breakfast all day!

I ordered the Cinnamon Twister French Toast. This dish comes with three slices of homemade raisin cinnamon-roll bread, crushed pecans, organic flame raisins, and cream cheese icing. My boyfriend ordered Bananas Foster French Toast. This dish comes with three slices of their challah French toast, house-made Myer’s rum caramel sauce, sautéed organic fair-trade bananas, and whipped cream. These platters also include trips to Portage Bay Café’s popular toppings bar to pile up on fruit, nuts, and yummy goodness. And of course… it wouldn’t be brunch without a side of pepper bacon to share.

4130 Roosevelt Way NE
Seattle, WA 98105

Monday-Sunday: 7:30am-2:30pm

Wednesday, October 27, 2010

Cinnamon Coffee Cake

This treat is so scrumptious and sweet it gives me an allergic reaction... in a good way. Flakey and sugary yet moist and buttery, Cinnamon Coffee Cake is a kitchen confection that will cure your sweet tooth and hit the spot in the morning. It is the perfect breakfast treat to show someone you care. It takes approximately an hour to create and is well worth the effort. This cake is best served while it's still hot with a cup of freshly brewed coffee... duh!

Cinnamon Coffee Cake
Adapted from Mom's Coffee Cake recipe

1/2 cup sugar
1/4 cup flour
2 tsp cinnamon
1/4 cup butter softened

Combine sugar, flour, and cinnamon in a small bowl. Mix and mash in butter with a fork until the mixture is crumbly. Set aside.

1 1/2 cup flour
2 1/2 tsp baking powder
1 egg
3/4 cup sugar
1/3 cup butter melted
1/2 cup milk
2 tsp vanilla

Whisk together flour, baking powder, and salt in a small bowl.

In a medium bowl, whisk the egg until frothy. Blend in sugar, butter, milk, and vanilla until smooth.

With a wooden spoon, stir in the flour mixture until smooth.

Spread batter in a 9 inch square baking pan. Evenly distribute the topping over the batter.

Bake for 25-30 minutes at 375 degrees.

Serve warm with a cup of hot coffee.


Sunday, October 24, 2010

Toasted Walnut & Sliced Apple Salad with Blue Cheese Crumbles

This salad goes well with just about anything. I used it to compliment my Macaroni & Cheese recipe. It is quick, easy, and undeniably tasty. It will add a mixture of color and delicious flavor to any main entree. Note: The sliced apples can be substituted for pears.

Toasted Walnut & Sliced Apple Salad with Blue Cheese Crumbles

1 bag of greens
1/2 of an apple
walnuts to taste
blue cheese crumbles to taste
preferred dressing

Break up walnuts into small pieces and spread evenly on a cookie sheet. Place in a warm oven for 1 to 2 minutes or until lightly toasted. They should give off a fantastic aroma. Put aside.

Take an apple and using one of those fancy apply slicers, cut the apple into bit size wedges with one slice. Set aside half of the wedges for a snack later on. Take the other half of the wedges and, using a knife, slice them into thin wedges lengthwise.

Put the greens, toasted walnuts, and apple slices into a salad bowl with blue cheese crumbles and dressing. Toss and enjoy!

Spicy Mango

This treat is bound to spice up anyone's day: Chile Spiced Mango. I love mango, either fresh and juicy or dried and chewy. Mango makes for the perfect snack food. Chile Spiced Mango from Trader Joe's gives dried mango a flare of exuberant flavor and intense heat. Warning: Chile Spiced Mango will make your mouth hot and bothered. Savor with care.

Thursday, October 21, 2010

Macaroni & Cheese

I recently moved to Portland, OR, also known as The City of Roses. I moved into a spare room in a house with friends of a friend. Four boys to be exact. All cross country runners at the University of Portland.

At first I was a little nervous. I had never lived with boys other than family before... and so many! However, I decided to give it a try. The boys offered me a great deal on a large room. Also, their house happened to be in a superb location for me to get to and from my new job without having to stop-and-go through Portland traffic.

A week went by where I was in and out of the house. I was spending eight hours of my day at work, then after work I was moving my things into the new home, (I must have made at least five trips to IKEA) and then my boyfriend came down to visit me from Seattle for the weekend. I was swamped. The boys were also coming and going, to and from school, practice, and doing the whole "college" thing. Some days I would come home from work and there would be ten boys in the house playing video games! One night I came home to a huge party in the house and a few kids running around without shirts on... To make a long story short, I barely knew these boys. And they barely knew me. I didn't expect to be best friends with the whole University of Portland Cross Country team overnight, but I thought there might be some way I could help ease the awkwardness of introductions.

If there is one thing I've learned from having brothers, it is that boys like to eat. I have two brothers, Scott and John. They eat everything.

So I decided to make the boys dinner. There was no way they weren't going to grab a bight to eat. Especially if I was providing it. So I decided to make some home-baked macaroni and cheese. I usually make macaroni and cheese in a casserole dish, mostly because I like a weeks worth of leftovers. But in this case, I decided to stick with the casserole dish so there would be plenty of servings to satisfy multiple boys' needs.

I also decided to make a salad to go with the macaroni and cheese: Toasted Walnut & Sliced Apple Salad with Blue Cheese Crumbles. I am not usually one for buying things like "blue cheese crumbles." However, I suppose I really wanted to impress these boys and anyone coming across my blog so I went ahead and purchased Black River Blue Cheese Crumbles. The salad was fixed up but not too fancy. Perfect for a bunch of boys.

The boys came home as dinner was being served and one by one they ate heaps of macaroni and cheese with salad. Out of an entire casserole I had one serving left for lunch the next day! As we all ate we got to talking between mouthfuls and learned a thing or two about each other, and in the end, I was told the macaroni and cheese was "dank." Mission accomplished. There were definitely be some more roomie love expressed through dank food in the future.

Macaroni & Cheese
Adapted from Mom's Mac & Cheese recipe

12-16 ounces macaroni (1 box. Have fun using different shapes!)
1/4 cup butter
1/4 cup flour
2 3/4 cup milk
1 pound (or more) cheese grated (I like Monterey Jack.)
1 or 2 shallots
garlic to taste

Cook pasta according to package directions. Drain. Rinse with cold water. Set aside.

In a medium saucepan melt the butter over medium-low heat. Remove from heat and whisk in the flour. Return and cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Remove from heat.

Whisk in milk until smooth. Return to heat and bring to a boil, stirring constantly. Boil for one minute, stirring constantly. Mixture should get thick and creamy. Remove from heat.

Stir the grated cheese into the sauce mixture along with the shallots and garlic, blending until smooth.

Place the cooked macaroni into a 9 X 13 inch casserole dish. Pour the cheese sauce evenly over the macaroni and then mix it evenly throughout the macaroni. Feel free to add even more grated cheese at this point.

Bake at 375 degrees for 30+ minutes (I usually leave it in for an hour or more because I like the top browned and crispy).

Let it cool for a bit, (No one likes a burnt tongue!) serve with a tall glass of delicious 1% milk, and enjoy!