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June 23, 2024


Maple Pecan Goat Cheese Roasted Acorn Squash

Enjoy this delicious and nutritious fall-inspired dish that combines the rich flavors of roasted acorn squash with the sweetness of maple syrup, the crunch of pecans, and the tanginess of goat cheese.


2 medium acorn squashes

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup maple syrup

1/2 cup pecans, roughly chopped

1/4 cup crumbled goat cheese


Preparing the Squash:

Preheat Oven: Preheat your oven to 400°F (200°C).

Prepare the Squash: Cut each acorn squash in half lengthwise and scoop out the seeds.

Season the Squash: Brush the cut sides of the squash with olive oil and season with salt and pepper.

Roast the Squash: Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes or until the flesh is tender when pierced with a fork.

Adding the Toppings:

Prepare the Toppings: While the squash is roasting, roughly chop the pecans and crumble the goat cheese.

Sweeten the Squash: Remove the roasted squash from the oven and turn them cut side up. Drizzle each half with maple syrup.

Add the Toppings: Sprinkle the chopped pecans and crumbled goat cheese over the top of each squash half.

Return to Oven: Place the squash back in the oven and roast for an additional 10 minutes, allowing the maple syrup to caramelize slightly and the cheese to warm.


Serve: Remove the squash from the oven and let it cool for a few minutes. Transfer to a serving dish.

Garnish: Optionally, drizzle a little extra maple syrup over the top and sprinkle with additional pecans and goat cheese if desired.

Enjoy: Serve warm as a side dish or a vegetarian main course. Enjoy the perfect combination of sweet, savory, and creamy flavors.


Variations: You can add a sprinkle of cinnamon or nutmeg to the squash before roasting for an extra layer of flavor.


Old-Fashioned Bread Pudding with Vanilla Sauce

This Old-Fashioned Bread Pudding with Vanilla Sauce is the ultimate comfort dessert, perfect for cozy evenings and special occasions. Its rich, custardy texture and warm vanilla sauce will make you feel right at home. ?


For the Bread Pudding:

4 cups day-old bread, cubed (such as French bread or brioche)

2 cups milk

1/2 cup heavy cream

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter, melted

1/4 cup raisins (optional)

For the Vanilla Sauce:

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 cup heavy cream

1 tablespoon vanilla extract


Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Prepare the Bread Pudding:

In a large bowl, combine the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Whisk until well blended.

Add the cubed bread and raisins (if using) to the mixture, gently pressing the bread down to soak up the liquid. Let it sit for about 10 minutes.

Pour the melted butter over the soaked bread mixture and stir gently to combine.


Pour the bread mixture into the prepared baking dish. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.

Prepare the Vanilla Sauce:

While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan over medium heat, melt the butter.

Add the granulated sugar and brown sugar, stirring constantly until the sugars are dissolved.

Slowly add the heavy cream, continuing to stir until the mixture is smooth and well combined.

Remove from heat and stir in the vanilla extract.


Allow the bread pudding to cool slightly before serving. Drizzle the warm vanilla sauce generously over each serving.


Jalapeno and Cheddar Corn Pancakes with Bacon

Get ready to spice up your breakfast with these savory jalapeno and cheddar corn pancakes, topped with crispy bacon and a drizzle of maple syrup!


1 cup cornmeal

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1/4 cup melted butter

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1-2 jalapenos, finely chopped (seeds removed for less heat)

8 slices of turkey bacon, cooked and crumbled

Maple syrup, for serving

Sliced jalapenos and green onions, for garnish



Prepare the Batter:

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix the buttermilk, eggs, and melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Fold in the corn kernels, shredded cheddar cheese, and chopped jalapenos.

Cook the Pancakes:

Heat a large skillet or griddle over medium heat and lightly grease it with butter or oil.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.

Repeat with the remaining batter, keeping the cooked pancakes warm.

Serve the Pancakes:

Stack the pancakes on a serving plate and top with crumbled bacon.

Drizzle with maple syrup and garnish with sliced jalapenos and green onions.


Serve immediately and enjoy the perfect balance of spicy, savory, and sweet flavors.


Customize Heat: Adjust the amount of jalapeno to your taste preference. Remove seeds for less heat.


June 16, 2024

Slow Cooker Hawaiian Ribs



- 2 pounds pork ribs (baby back or spare ribs work great)
- 1 cup diced pineapples, fresh or canned (drain if using canned)
- 1/2 cup barbecue sauce
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon cornstarch
- Salt and pepper, to taste
- Optional: sliced green onions for garnish


1. Start by seasoning your ribs with salt and pepper. You can do this the night before and let them marinate in the fridge for an extra flavor punch.

2. In your slow cooker, whisk together the barbecue sauce, soy sauce, brown sugar, minced garlic, and grated ginger to create a sweet and savory bath for your ribs.

3. Gently stir in your diced pineapples, making sure they're well integrated into the sauce.

4. Carefully arrange the ribs in the slow cooker. Try to submerge them as much as possible in the pineapple-infused sauce.

5. Set your slow cooker to low and let those ribs simmer to tender perfection for about 6-8 hours, or set it on high for a quicker cook time of about 3-4 hours.

6. Once the ribs are fall-off-the-bone ready, extract them from the slow cooker and place them on a platter. Skim any excess fat from the sauce and pour it into a saucepan.

7. Mix the cornstarch with a tablespoon of water and whisk it into the sauce, cooking over medium heat until it thickens up nicely.

8. Drizzle that thickened Hawaiian glaze over your ribs, and don't hold back! If you want, you can pop the ribs under the broiler for a few minutes to get them caramelized. Just keep a close eye on them so they don't burn.

9. Garnish with sliced green onions for a pop of color and flavor.

Variations & Tips

For a spicier kick, add a teaspoon of crushed red pepper flakes to the sauce before cooking. And if you've got extra time on the weekend, you can brown the ribs in a skillet for a few minutes before adding them to the slow cooker to lock in flavors and create a crispy exterior. Playing around with flavors is what cooking's all about. No canned pineapples on hand? Try mango or peach for a different kind of sweet twist. Plus, if you've got leftovers (and that's a big if), these ribs make killer sandwiches the next day. Just shred the meat and heap it onto a bun with a scoop of coleslaw. 

Servings: 4-6 servings


Chicken Cordon Bleu Meatloaf Extravaganza!

Get ready for a flavor explosion with this Chicken Cordon Bleu Meatloaf! It's a cheesy, savory twist on the classic dish that's sure to be a hit at your dinner table. Let's dive in!


1 1/2 pounds ground chicken

1 cup bread crumbs

1/2 cup grated Parmesan cheese

1/2 cup milk

1 egg

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

6-8 slices of ham

1 1/2 cups shredded Swiss cheese

2 tablespoons Dijon mustard

1/4 cup chopped parsley (optional, for garnish)



Preheat Oven: Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.

Mix Meatloaf Ingredients: In a large bowl, combine the ground chicken, bread crumbs, Parmesan cheese, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Layer the Meatloaf: Press half of the chicken mixture into the bottom of the loaf pan. Layer the ham slices on top of the chicken mixture, then sprinkle with 1 cup of shredded Swiss cheese. Spread the Dijon mustard over the cheese.

Top with Remaining Chicken Mixture: Press the remaining chicken mixture over the cheese and ham layers, sealing the edges to enclose the filling.

Bake: Bake in the preheated oven for 45-50 minutes, or until the meatloaf is cooked through and the internal temperature reaches 165°F (74°C).

Add Cheese Topping: Remove the meatloaf from the oven and sprinkle the remaining 1/2 cup of shredded Swiss cheese on top. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Allow the meatloaf to rest for a few minutes before slicing. Garnish with chopped parsley if desired.



June 09, 2024


Honey Butter Potato Pancakes Stuffed with Cheese



Potato Pancakes:

2 cups mashed potatoes (leftover or freshly made)

1/2 cup all-purpose flour

1 large egg

1/4 cup chopped green onions

Salt and pepper to taste

1 cup shredded cheese (cheddar, mozzarella, or your favorite)

2 tbsp butter for cooking

Honey Butter:

1/4 cup honey

1/4 cup unsalted butter, melted


Prepare the Potato Pancake Batter:

In a large bowl, combine the mashed potatoes, flour, egg, green onions, salt, and pepper. Mix until well combined.

Form the Pancakes:

Take a small handful of the potato mixture and flatten it into a pancake shape. Place about a tablespoon of shredded cheese in the center.

Top with another small handful of the potato mixture and flatten it to seal the cheese inside. Repeat with the remaining mixture.

Cook the Pancakes:

Heat a large skillet over medium heat and melt the butter.

Cook the pancakes in batches, about 3-4 minutes per side, or until golden brown and crispy. Make sure the cheese is melted inside.

Make the Honey Butter:

In a small bowl, combine the honey and melted butter. Mix until smooth.


Drizzle the honey butter over the hot potato pancakes.

Serve immediately and enjoy the delightful combination of flavors!

These honey butter potato pancakes stuffed with cheese are a comforting and savory treat with a hint of sweetness. Perfect for any time of day! ???


Taco Cupcakes


?? Experience the delightful combination of Mexican flavors in a fun, bite-sized form with our Taco Cupcakes! These savory treats are perfect for parties, game days, or a unique twist on taco night, featuring layers of seasoned meat, cheese, and all your favorite taco toppings, all nestled in a crispy wonton wrapper.


For the Taco Filling:

1 lb ground beef

1 packet taco seasoning

1/2 cup water


For the Cupcakes:

24 wonton wrappers

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup diced tomatoes

1/2 cup shredded lettuce

1/4 cup sliced black olives

1/4 cup chopped green onions

Sour cream and salsa for topping ?


1?? Preheat your oven to 375F (190C). Lightly grease a 12-cup muffin tin.

2?? In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the taco seasoning and water, and simmer until the mixture thickens. Remove from heat.

3?? Place a wonton wrapper into each muffin cup, pressing it into the bottom and up the sides. Add a tablespoon of the seasoned ground beef into each cup, then sprinkle with cheddar and Monterey Jack cheese.

4?? Add another wonton wrapper on top of each cup, pressing down gently. Repeat the layering process with the remaining beef and cheese.

5?? Bake for 10-12 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.

6?? Remove the taco cupcakes from the oven and let them cool slightly in the pan before transferring them to a serving platter.

7?? Top each taco cupcake with diced tomatoes, shredded lettuce, black olives, and green onions. Add a dollop of sour cream and a spoonful of salsa on top of each for the perfect finishing touch.

Serve these Taco Cupcakes warm, and enjoy the playful yet delicious take on traditional tacos!



Recreate the iconic crispy delight of Long John Silver’s with this easy-to-make batter, perfect for frying seafood or chicken to golden perfection! ?


1 cup all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon baking soda

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 cup club soda, cold


1?? In a large mixing bowl, combine flour, cornstarch, baking powder, salt, sugar, baking soda, onion powder, and garlic powder. Whisk together to blend well.

2?? Slowly add the cold club soda to the dry ingredients while continuously whisking to create a smooth batter.

3?? Let the batter sit for a few minutes to thicken slightly.

4?? Dip your choice of seafood or chicken into the batter, ensuring each piece is well coated.

5?? Fry the coated pieces in hot oil (350°F or 175°C) until golden brown and crispy, usually about 3-4 minutes per side.

6?? Drain on paper towels and serve hot.

Prep Time: 10 minutes | Cooking Time: Varies | Total Time: 15 minutes (excluding frying time)

Kcal: Varies based on frying | Servings: Enough batter for approximately 2 lbs of seafood or chicken

Enjoy this delicious homemade version of a fast-food favorite, perfect for a fun family dinner or a treat for seafood lovers!


Sunday June 02, 2024


Beef Enchalada Pie - Think Mexican Lasagna


1 ½ lbs ground beef

1 onion finely chopped

2 cloves garlic minced

2 cups enchilada sauce

1 can (15 ounces black beans drained and rinsed.)

1 can (7 ounces diced green chiles drained)

12-14 flour or corn tortillas

1 ¼ cup shredded cheddar cheese

1 ¼ cup shredded Monterey Jack cheese

1 avocado peeled (seeded diced)

1 tablespoon lemon juice

1/2 cup diced tomato

1/4 cup chopped cilantro

1 jalapeno seeded and minced



Preheat oven to 350 degrees. Spray a 9 x 13-inch casserole with nonstick cooking spray for ease in cleaning.

Brown ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion. Cook until the beef is browned and the onion is soft. Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Drain any excess grease. Add 1 1/4 cups enchilada sauce, black beans, and green chiles; cook for 1-2 minutes while stirring to combine.

Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, and 1/4 of each cheese. Repeat these layers two more times. Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese.

Cover the pan with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Cook uncovered for 5 minutes.

Toss avocado with lemon juice. Top the casserole with avocado, tomato, cilantro, and jalapeno.




Make Ahead Sausage Hashbrown





2 lbs. Ground breakfast sausage

2 lbs. Frozen hashbrown potatoes

2 C. Shredded cheddar cheese

9 Large eggs

2 C. Milk

1 Can diced green chilis drained

1 tsp. Garlic powder

½ tsp. Onion powder

Salt and pepper to taste




Preheat the oven to 350 degrees.

Saute the sausage in a skillet over medium high heat on the stove until completely browned. Remove and set aside.

In the same skillet, heat the hashbrowns until lightly browned and mostly defrosted, about 8-10 minutes.

Layer the hashbrowns in the bottom of a 9×13 greased casserole dish.

Add the sausage on top of the hashbrowns.

Sprinkle the cheese over the meat, and add the green chilis on top of the cheese.

In a large mixing bowl, combine the eggs, milk, onion powder, garlic powder and salt and pepper to taste. Whisk to combine well.

Pour the egg mixture over the casserole.

Bake uncovered for 35-40 minutes until the eggs are completely set.



Butter Swim Biscuits




2 1/2 cups all-purpose flour

2 cups buttermilk

1 stick butter

4 tsp baking powder

4 tsp sugar

2 tsp salt




Preheat the oven to 450 degrees.

Combine all of the dry ingredients in a medium-sized bowl.

Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.

Melt the butter in a microwave-safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).

Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.

Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.

Bake for 20-25 minutes or until golden brown on top.

Enjoy for breakfast, lunch, or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam.



May 26, 2024


Rustic Beef Stroganoff with Egg Noodles


2 pound beef chuck roast, cut into 1 inch pieces

Salt and pepper to taste

2 tablespoons of vegetable oil

1 chopped onion

2 minced garlic cloves

8 oz mushrooms , sliced

4 cups of beef broth

1 tablespoon Worcestershire sauce

1 teaspoon of dried thyme

1 bay leaf

12 oz egg noodles

1 cup of fresh cream

2 tablespoons of all-purpose flour

Fresh chopped parsley for garnish

Itinéraires :

Seasoned Beef Tenderloins with Salt and Pepper.

Heat the oil in a large skillet or Dutch oven over medium-high heat. Add beef and cook until brown. Remove beef and set aside.

In the same skillet add onion, garlic and mushrooms. Bake until vegetables are tender, about 5 minutes.

Put the beef in the skillet. Add beef broth, Worcestershire sauce, thyme and bay leaf. Bring to boil, then reduce heat to low, cover and simmer for 1.5 hours, or until beef is tender

In a separate pot, cook the egg noodles according to packaging instructions; drain

Removing bay leaf from beef mixture In a small bowl, mix sour cream and flour until smooth. Stir in the beef mix. Add cooked noodles and heat.

Garnished with fresh parsley before serving.


Rhubarb Ginger Lemonade

A refreshing, tangy drink with a hint of ginger, perfect for warm days!


4 cups rhubarb, chopped

1 tablespoon ginger, minced

4 cups water

1/2 cup honey

1/2 cup lemon juice

Ice cubes

Lemon slices (for garnish)


Cook Rhubarb and Ginger:

In a saucepan, combine the chopped rhubarb, minced ginger, and water.

Bring to a boil, then reduce to a simmer. Cook until rhubarb is soft, about 15 minutes.

Strain and Sweeten:

Strain the mixture through a fine mesh sieve into a large bowl, pressing down to extract all the liquid.

Discard the solids and return the liquid to the saucepan.

Stir in the honey until fully dissolved.

Add Lemon Juice:

Remove from heat and allow to cool.

Once cooled, stir in the lemon juice.


Fill glasses with ice cubes.

Pour the rhubarb ginger lemonade over the ice.

Garnish with lemon slices.

Prep Time: 20 minutes


Adjust sweetness by adding more honey if desired.

For a fizzy version, top with sparkling water.

Store leftovers in the refrigerator for up to one week.


Cucumber Shrimp Salad

.....perfect for a light lunch or as a delightful side dish!



1 pound cooked shrimp, peeled and deveined

2 large cucumbers, thinly sliced

1/4 cup red onion, thinly sliced

1/2 cup plain Greek yogurt

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped

Salt and pepper, to taste



Prepare the shrimp: If using frozen shrimp, thaw them completely and pat dry with paper towels.

Combine the dressing: In a large bowl, mix together the Greek yogurt, mayonnaise, lemon juice, chopped dill, salt, and pepper.

Add the cucumbers and onions: To the dressing, add the sliced cucumbers and red onions, tossing well to coat everything evenly.

Add the shrimp: Gently fold in the shrimp, ensuring they get nicely coated with the dressing.

Chill and serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Enjoy your Creamy Cucumber Shrimp Salad, a dish that's as delightful to the palate as it is pleasing to the eye! šŸ¤šŸ„’


Edamame Salad

.......with Cilantro Lime Dressing, perfect for a healthy and delicious side dish!


2 cups shelled edamame, cooked and cooled

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1/2 cup corn kernels (fresh or frozen and thawed)

1/4 cup fresh cilantro, chopped

1 jalapeƱo, seeded and finely diced (optional)

For the Cilantro Lime Dressing:

1/4 cup lime juice

1/4 cup olive oil

2 tablespoons honey or agave syrup

1 clove garlic, minced

Salt and pepper, to taste



Prepare the vegetables: In a large bowl, combine the cooked edamame, cherry tomatoes, red onion, corn kernels, and jalapeƱo (if using).

Make the dressing: In a small bowl or jar, whisk together the lime juice, olive oil, honey, minced garlic, salt, and pepper until well combined.

Dress the salad: Pour the cilantro lime dressing over the vegetable mixture and toss to coat evenly.

Add cilantro: Stir in the fresh chopped cilantro.

Chill and serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

Enjoy your Edamame Salad with Cilantro Lime Dressing, a refreshing and colorful addition to any meal!



Sunday May 19, 2024


* Cut the chicken into thin bite-size pieces so it cooks evenly and quickly.

* The onions and chicken can be cooked at the same time by pushing the onions off to one side of the pan and working in batches with the chicken. If needed, add a little butter or olive oil to keep the chicken from sticking.

* Brown rice can be substituted for the white rice.

* Cook the rice and broccoli at the same time right in a steamer over the rice pot. It only takes about 5 minutes, so add the steamer basket full of broccoli to the pot as soon as you turn it to simmer. Cover and steam until tender. Then remove from the rice pot and cover the rice pot with the lid. Work quickly so as not to interrupt the rice cooking.

* Use good quality cheddar cheese and grate it fresh. The expense and effort are well worth the added flavor.

* Other vegetables to add to this recipe include mushrooms, carrots, and zucchini.

* You could also top the casserole with cornflakes, panko bread crumbs, or Italian breadcrumbs.

* For a low-carb keto casserole, leave out the rice and make it chicken broccoli casserole.

* Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in a heavy-duty container or freezer bag for up to 3 months.

* Reheat leftovers in the microwave at a reduced power level.




Honey Butter Garlic Glazed Salmon Bites


Ready in just 25 minutes, they're perfect for a quick yet impressive meal!


Salmon Fillets: 1 pound (450g), skinless, cut into 1-inch cubes

Salt: 1/2 teaspoon (2.5 ml)

Black Pepper: 1/4 teaspoon (1.25 ml)

Olive Oil: 2 tablespoons (30 ml)

Butter: 3 tablespoons (45g)

Fresh Garlic: 3 cloves, minced

Honey: 1/4 cup (60 ml)

Soy Sauce: 2 tablespoons (30 ml)

Lemon Juice: 1 tablespoon (15 ml)

Fresh Parsley: Chopped, for garnish

Sesame Seeds: 1 teaspoon (5 ml), for garnish


Prepare the Salmon:

Season the salmon cubes with salt and black pepper.

Cook the Salmon:

Heat olive oil in a large skillet over medium-high heat.

Add the salmon bites and sear until golden and cooked through, about 2-3 minutes per side. Remove salmon from the skillet and set aside.

Make the Glaze:

In the same skillet, reduce the heat to medium and add butter.

Once melted, add the minced garlic and sauté until fragrant, about 1 minute.

Stir in honey, soy sauce, and lemon juice. Bring the mixture to a simmer and let it thicken slightly, about 2 minutes.

Combine Salmon and Glaze:

Return the salmon to the skillet and toss to coat evenly with the glaze.


Plate the glazed salmon bites and sprinkle with chopped parsley and sesame seeds for garnish.


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