Happy New Year!! We are Open Tomorrow

We are open tomorrow at our Welland location from 10 am to 6 pm for all your shopping needs at

686 Quaker Road

http://www.countrycornermarket.ca

Looking For the Perfect New Year's Eve Dinner?- Its at CCM

The perfect New Years Eve Dinner is at Country Corner Market-
2 NY Strip loins, lobster tails, caesar salad, cheese cake and more!

call to order yours - 1-877-5-SAUSAGE
http://www.countrycornermarket.ca/specials.htm

Mouthwatering wing recipe for New Years or Super Bowl Sunday...

Get your wings at Country Corner Market for this can't miss recipe complements of Food Wishes!   http://foodwishes.blogspot.ca/

http://www.countrycornermarket.ca

Get Your Beef for this Dynamite Recipe at Country Corner Market

http://www.countrycornermarket.ca

video recipe compliments of foodwishes.com
http://foodwishes.blogspot.ca/

We are Open Today until 6 pm!

We are open today at both locations of Country Corner Market!
Shop and save this Boxing Day at

686 Quaker Road- Welland
82 Clarence Street- Port Colborne

http://www.countrycornermarket.ca/specials.htm

Merry Christmas from All of us at Country Corner Market

From all of us here at Country Corner Market,
sincere thanks for your patronage this past year.

Wishing you and yours the happiest of holidays and all the best in 2014

Rick Lowes & Staff
Country Corner Market

Ideal for your New Years Eve Entertaining- Cocktail Meatballs !!

Ingredients

1 pound lean ground beef         1 (8 ounce can) gelled cranberry sauce

1 egg                                            3/4 cup chili sauce

3 tablespoons water                 1 1/2 teaspoon lemon juice

1 tablespoon brown sugar

1/2 cup bread crumbs              

3 tablespoons minced onion

Directions

Preheat oven to 350 degrees F (175 degrees celsius)

In a large bowl mix together ground beef, egg, water,

bread crumbs and mined onions- roll into small meatballs.

Bake in pre-heated oven for 20 to 25 minutes, turning once

In a slow cooker or large saucepan over low heat blend 

cranberry sauce, brown sugar, chili sauce and lemon juice, add

the meatballs and simmer for 1 hour on low heat before serving/

Balsamic Roasted Pork Loin Roast

Try this one this Holiday Season, everything you need is at CCM

Ingredients:

2 lbs Boneless Pork Loin Roast

2 Tablespoons Steak Seasoning Rub

1/2 Cup Olive Oil

1/2 Cup Balsamic Vinegar

Directions:

Dissolve steak seasoning in balsamic vinegar and stir in Olive oil. Place pork in resealable plastic bag and pour marinade over top. Squeeze air out of bag and seal; marinate 2 hours to overnight

Preheat oven to 350 degrees Fahrenheit (175 degrees C)

Place pork into a glass baking dish along with marinade, bake in a preheated oven, basting occasionally until pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast rest and set for about 10 minutes before slicing and serving

www.countrycornermarket.ca

Looking for a Caterer? Make it Country Corner Market

Let us help you this Christmas Season, no matter what the size of your
party of event- We can help!!

From the ordinary to the extraordinary, pick-up to delivery, outdoors or indoors, blue collar, casual or formal - we do it all. Let the experts guide you. Small Office Parties to Baseball Tournaments, Stag & Doe's to Weddings, and everything in between. We are just a phone call away at (905) 892-4227, or for our out of town customers 1-877-5-SAUSAGE (1-877-572-8724). http://countrycorner.ca/

Here's a Tasty Recipe for a Cold Winters Night- Get Your Ingredients at CCM

with thanks to: http://foodwishes.blogspot.ca/

Prime Rib Roast with Miso Au Jus Recipe

Servings: 6-10 Prep Time: 10 minutes Cook Time: 20 minutes per pound

ingredients:

1 (6-10 pound) standing rib roastsalt and freshly ground black pepper1/3 cup miso paste (or 1/2 cup Miso & Easy), divided5 large carrots, halved8 stalks celery, halved2 onions, halved1 cup red wine2 cups good quality beef stock

directions:

Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.

Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.

Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.

www.steamykitchen.com

Turduchen Now Available

The Turduchen is a deboned Turkey, stuffed with deboned Duck & deboned Chicken which cooks in your oven like a standard Turkey. An absolutely delicious combination of meats sure to please your guests. It's the perfect choice for every Holiday or special occasion! Call us now to place your order at 905-892-4227.


http://www.countrycornermarket.ca/welcome.htm

Gobble Gobble Gobble....

Here's the recipe.

Turkey Wet 'n Dry Rub Recipe

1/4 cup 2 Tbs 1 Tbs 2 Tsp 2 Tsp 2 Tsp 1 Tsp 1/2 Tsp

vegetable oil onion powder paprika garlic powder kosher salt white pepper powdered ginger powdered sage

Mix all of the dry ingredients together. Dust the body cavity of the turkey with one tablespoon of the dry turkey rub. Add the remaining dry mix to the oil, combining well. Smear this wet rub under the skin of the breast, and all over the outer surface of the skin as well.

with thanks to  http://www.smoker-cooking.com/index.html

Happy Thanksgivng to our U.S friends..Here's how to Deep Fry Your Bird!

http://www.countrycornermarket.ca/

Pork-tastic for a November weekend!!

recipe compliments of foodwishes.com
http://www.countrycornermarket.ca/welcome.htm

Legendary Guinness Steak Recipe

1 lb sirloin steak
 1 shallot, quartered
6 garlic cloves, pressed
3-5 sprigs fresh rosemary
1 tsp steak seasoning
1 can Guinness stout

 1. Cut steak into 4 ounce serving size pieces and remove any fat.
 2. In a large dish, combine shallots, garlic, steak seasoning and 3/4 of the Guinness. Marinate the steak for 3 hours.
 3. In a very hot skillet, sear the meat for 2 minutes per side for rare, longer if you prefer more well done. Remove to a warm plate.
4. Add the marinade and the rest of the Guinness to the skillet and boil to reduce by about 75%. Remove rosemary and shallots.
5. Serve steak with reduction sauce drizzled over it.

 compliments of http://www.savory.tv/

Burgers with Spicy Blue Cheese!

Ingredients

1lb. (454 g) ground lean steak/beef
1 small onion, chopped finely
Small bunch fresh parsley or other herb of
your choice, finely chopped
Salt and black pepper
1 egg, lightly beaten
1 pack (125 g) ROSENBORG® Traditional or Extra Creamy Blue Cheese
2-3 tsp (10-15 mL) wholegrain mustard

To serve :
Bread rolls of your choice and salad leaves for garnish

1. Combine meat with onion, chopped herbs and seasoning, mix well and then use sufficient of the beaten egg to bind mixture. Form into 4 rounds and pat into a burger shape. Heat grill or griddle to medium hot.
2. Combine cheese and mustard and mix well.
3. Cook burgers under grill or on griddle, turning occasionally to ensure even browning and cooking. When the burgers are just ready divide the cheese mix between the four, and spread an even layer on top, return to heat and just allow to start to melt.
4. Serve in or on bread roll with salad garnish.

makes 4

Italian Meatballs Recipe

Try this great Italian Meatballs recipe....nice taste !
Meatballs Recipe Ingredients:

* 1 lb lean ground beef
* 1/2 cup Italian bread crumbs
* 1/3 cup water (more or less)
* 1/4 cup grated Parmesan cheese
* 1 medium onion
* garlic
* salt
* pepper

Meatballs Recipe Instructions:
Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.

Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minute...and now it's ready to serve...mmmm....mamamia ! Enjoy the meatballs !


www.countrycornermarket.ca

Ohhhhh Magnificent Marinades

A marinade is a mixture of various liquids, herbs, spices and other flavorings that's used to improve the flavor and texture of meats, poultry and seafood. Common ingredients include:

•Vinegar, citrus juice, or some other acidic liquid
•Oil, either neutral or something with flavor like extra-virgin olive oil, hazelnut oil or sesame oil
•Prepared condiments...various mustards or sauces
•Alcoholic beverages, from beers to wines to spirits
•Fresh herbs, fresh veggies, garlic, fresh fruit
•Dried herbs, spices and seasonings; salt of some kind - sea salt, flavored salt, kosher salt, pickling salt...just about any salt but iodized table salt
•Sweeteners, including cane sugars and various syrups
Just about anything with flavor is fair game as a marinade ingredient.

http://www.countrycornermarket.ca

Lest we Forget

To honour their sacrifice and service, all veterans are invited to join Country Corner Market and eat free from the grill Monday November 11th from 11 am to 3 pm at either location of Country Corner Market

http://www.countrycornermarket.ca
@countrycornermarket

Join Us Here Every Saturday Morning!

http://www.welland.ca/market/index.asp

Bacon Wrapped Sausage Appetizer Recipe

To make these, you will need a one pound Polish sausage or kielbasa, sliced bacon, brown sugar and toothpicks.

Slice the sausage into disks about three-quarters of an inch thick and cut the sliced bacon in half.

Wrap a half-slice of bacon around the outside of each of the sausage disks and secure with a toothpick. The wrapped sausage should resemble a little cup, with part of the bacon slice extending above the top of the sausage.

Add a teaspoon or so of brown sugar to the top of the bacon-sausage cups, and they are ready for the smoker. They can be placed directly on the grate or in a shallow pan. Cook them right alongside the smoking ribs or brisket.

When they're done, the sugar will be melted and the bacon will have begun to get crispy. Eat 'em while they're hot, and try not to fight over them. They are that good.

To add some variety to the bacon wrapped sausage snacks, try placing a thin slice of fresh ginger or some red pepper flakes under the sugar. Or give them a shake of black or red pepper on top. Experiment with other flavors and have fun!

Bacon Wrapped Sausage Appetizer Recipehttp://www.smoker-cooking.com/index.html

Perfect tailgate compliment to some fine CCM Meats

This looks like a can't miss favourite! Thanks to simpletailgating.com for the recipe

http://www.simpletailgating.com/?page_id=1286

Poultry Smoking Tips

Before you start smoking, I’d like to share a few "secrets" that will help you create the best smoked poultry ever.

1.Brining works magic on poultry

A brine of salt, sugar, seasonings and water can do wonders to poultry. During the brine, liquid is absorbed into the flesh, adding moisture, flavor, and improving the texture. The absorbed water also conducts heat, so the plumped up bird will cook faster.


2.Don’t overcook poultry

Whole poultry can be challenging to cook because different parts of the bird are done at different temperatures. Breast meat is done at 170 Fahrenheit, while the thigh is done at 180 F. Foil placed over the breast partway through smoking will prevent it from overcooking. Remove the bird from the smoker when the thigh reaches 175 degrees and the breast reaches 165. The temperature will raise five degrees as it rests before carving.

3.Add seasoning underneath the skin

To make the best use of seasonings and rubs, put them between the skin and flesh of the bird. This is where they'll make the greatest contribution to flavor.

http://www.countrycornermarket.ca/

Get your Rib Roast at CCM and Try This!

Oven Baked Smoky Beef Rib Roast

Ingredients:

• 1 bone-in beef rib roast
• Salt and pepper
• Garlic powder
• Liquid smoke

Dry age the rib roast in the fridge for two-to-four days in a large container, lightly covered with foil. Dry aging concentrates the flavor and tenderizes the meat.

Preheat the oven to 250 degrees Fahrenheit. Insert a remote thermometer probe into the center of the roast. Cover the rib roast with a loose fitting foil tent. This prevents the outside of the roast from excessive drying as it cooks. Pop the roast into the oven.

Roast that wonderful hunk of beef until the internal temperature reaches 120F, then remove it from the oven to rest. In twenty minutes or so, the internal temperature will rise to 130F.

Crank up the oven temperature to 500F, and crisp the outside of the beef roast for ten minutes or so. Don't overdo it or the house will fill with smoke (like mine did!).

Remove the roast from the oven and cover it with the foil tent until ready to serve. The interior of the smokyh prime rib roast should be perfectly cooked to a beautiful medium rare. Enjoy!

Here Chicky Chicky! Enjoy this, Easy and Tasty

thanks to :
http://foodwishes.blogspot.ca/

http://www.countrycornermarket.ca/specials.htm

Beef and Red Wine Stew Recipe

BEEF STEW RECIPE INGREDIENTS:

* 1 1/2 pounds stew beef
* 3/4 cup flour
* 1 teaspoon onion powder
* 1 teaspoon seasoned salt
* 1 to 2 medium carrots, sliced
* 2 ribs celery, sliced
* 1 medium onion, diced
* 1 clove garlic, minced
* 2 cups beef broth
* 1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
* 1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
* 1 jar (15 ounces) small onions, or 10 to 16 ounces frozen small onions, thawed

BEEF STEW RECIPE INSTRUCTIONS
Trim beef stew and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.
Heat oil in a large saucepan or Dutch oven; add beef stew to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles. The beef stew recipe is ready to serve 6....enjoy it !

www.countrycornermarket.ca

Follow us on Facebook and Twitter!

http://www.facebook.com/pages/COUNTRY-CORNER-MARKET/175137142974

Twitter-
@ccornermarket

Goulash!!! So tasty, Try this Recipe Soon..

with thanks to Food Wishes
http://foodwishes.blogspot.ca/

http://www.countrycornermarket.ca/specials.htm

Easter is Just around the Corner!!

No matter what's on your holiday table. Country Corner Market is your holiday headquarters!

http://www.countrycornermarket.ca/specials.htm

These are beyond tasty, get em at Country Corner

http://www.countrycornermarket.ca/specials.htm

No blarney...this one looks like the real deal!!

http://www.countrycornermarket.ca/

Not Too Early to Get Ready for St Paddy's Day

So just what are Baby Back rib?

What Are They?

To classify as babyback ribs, the slabs should weigh under 1 3/4 pounds each. As a rule, the smaller sides are taken from younger pigs, but occassionally larger slabs can have a little extra taken off to meet the weight limit.

Preparing the ribs is quick and easy, since most of the trimming has already been done. The main consideration is to be sure that the membrane has been removed from the bone-side of the slab. Simply push a butter knife under the fell (the membrane) between the ribs and lift. Grab the flap with a paper towel and peel if off. There may be fat deposits left after the fell is removed. Scrape those off.
http://www.countrycornermarket.ca/specials.htm

"X" Means Mouthwatering Deliciousness!!!!

Seasoned Butter Ingredients:
1/4 cup butter
1 tsp black pepper
1 tsp salt
1/2 tsp cayenne
1 tsp Herb de Provence
thanks to :
http://foodwishes.blogspot.ca/

http://www.countrycornermarket.ca/specials.htm

To Meat Lovers Everwhere, we say: Happy Valentines Day!

You will Love our Sweetheart Package!

Caesar Salad, NY Striploins,

Lobster Tails, Cheesecake and more for you and your sweetheart- JUST $60

http://www.countrycornermarket.ca/specials.htm

In Praise of Brussel Sprouts and Duck Fat!

with thanks to: http://foodwishes.blogspot.ca/

http://www.countrycornermarket.ca/specials.htm

Sweet & Sour Meatloaf!

Preparation time:
Cooking time:
Yield: 8

Ingredients

• 3 slices of white bread, crust removed and cut into ½ inch cubes
• 1/2 cup beef stock (125 ml)
• 2 tablespoons vegetable oil (30 ml)
• 1 cup finely chopped onion (250 ml)
• 1 pound ground turkey (454 g)
• 1 pound ground veal (454 g)
• 1 large egg, beaten
• 1/2 cup chopped fresh parsley (125 ml)
• 2 tablespoons chopped fresh sage (30 ml)
• 1 tablespoon Worcestershire sauce (15 ml)
• 1 tablespoon Dijon mustard (15 ml)
• Salt and pepper, to taste
• 1/2 cup tomato chutney (125 ml)
• 2 tablespoons ginger beer (30 ml)

Directions

1. Preheat an oven to 350°F. Line a baking sheet with parchment paper.
2. To make the meatloaf, Combine the bread and stock in a bowl and set aside to soak.
3. Heat the oil in a large sauté pan over medium-high heat. When hot add the onions, season and sauté until the onions are soft but not brown. Set the onions aside to cool.
4. In a large bowl combine the ground turkey and veal, cooked onion, soaked bread, egg, parsley, sage, Worcestershire and Dijon. Season the meat mixture and thoroughly combine.
5. Shape the meat mixture into a loaf on the prepared baking sheet and place in the preheated oven for 30 minutes.
6. To make the glaze, in a small bowl, whisk together the chutney and ginger beer.
7. After 30 minutes of cooking, remove the meatloaf from the oven and pour the glaze over the meatloaf. Return it to the oven and continue to bake another 30 minutes.
8. Remove from the oven and let rest for 5 minutes before serving.

http://www.countrycornermarket.ca/specials.htm

Get your London Broils at CCM

London Smoke / Marinated London Broil

It's a top round roast, formerly known as "London broil". Recipe good for up to 5 pounds of beef.

INGREDIENTS
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup chablis wine
1 tablespoon onion granules
1 tablespoon paprika
2 teaspoons celery salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
Mix together the Worcestershier sauce, soy, vinegar, wine and dry ingredients. Whisk in the oil, making an emulsion. If you don't have a whisk, or the energy to whisk, use a blender or food processor. Pour the oil in very slowly so it incorporates and thickens the marinade.

Marinate the top round for at least 6 hours, and preferably overnight.

Smoked London Broil, aka Smoked Top Round Roast

This can be cooked in a smoker, or grill-smoked in your Weber kettle or your gas grill.

Preheat your smoker or grill (smoker to 225-250 degrees Fahrenheit, grill to 300-325 degrees). Add some smoker wood (oak is very nice with this recipe), and once the smoke starts rolling, position the beef roast on the grate and close 'er up.

In the smoker, it will take roughly 30 minutes per pound. In the hotter grill, figure on 15-20 minutes per pound. These are just guesstimates on the cooking time. This cut of meat is best cooked to medium rare, or 140 degrees. Since meat continues to cook after it's taken off the heat, pull it out and let it rest when the internal temperature reaches 130-135 degrees. Cover it with a piece of foil, and leave it be for 20-30 minutes. Juices redistribute during the rest period, which makes the smoked London broil much more moist when served. Slice across the grain, at an angle, and into very thin slices.

A Hearty Winter Favourite from Food Wishes

thanks to foodwishes.com

This one looks tasty with an Indian Twist!

http://www.countrycornermarket.ca/specials.htm

Join our VIP Club and Win a BIG GAME Package

You can win a BIG GAME PACKAGE from Country Corner Market just by joining our VIP Club!

Text the word MEAT to 360-360 and you are automatically entered to win.Its FREE!! (standard rates apply)

http://www.countrycornermarket.ca/specials.htm

Get Your Perfect Prime Rib at Country Corner Market

Food specials online at : http://www.countrycornermarket.ca/specials.htm

Enjoy this One, gets Your mouthwatering with the Video Alone

http://foodwishes.blogspot.ca/

Beef Brisket with Garlic

Try this great recipe.This beef brisket with garlic may well be the best brisket you've ever tasted. Roasted whole garlic cloves have a delicious mild nutty taste with just a hint of garlic flavor. This brisket is moist and tender.

Beef Brisket Recipe Ingredients:

* 2 tablespoons olive oil
* 1 (5 to 6 pounds) beef brisket, rinsed and patted dry
* Kosher salt and freshly-ground pepper
* 40 large cloves garlic, peeled (about 3 to 4 heads of garlic - see Notes)
* 1 large sweet onion, sliced and separated into rings
* 1/4 cup red wine or balsamic vinegar
* 2 to 3 cups beef or chicken broth
* 2 teaspoons dried oregano, crushed
* 1 teaspoon dried basil


Beef Brisket Recipe Instructions:
Preheat oven to 325 degrees.

Season beef brisket liberally on both sides with kosher salt and freshly-ground black pepper.
Heat a large Dutch oven or heavy, deep-sided, oven-proof skillet with a lid over medium-high heat. Add olive oil to coat the bottom. Sear both sides of brisket, beginning with fat-side down, until golden brown. Remove to a platter.

Add garlic cloves and sweet onion rings to the remaining oil in the pan. Cook and stir until garlic begins to turn golden and sweet onions are limp.

Add red wine or balsamic vinegar and deglaze the pan, stirring for 1 minute while scraping up the browned bits from the bottom of the pan. Add beef or chicken broth, oregano, and basil.
Bring back to a simmer, then turn off heat. Move garlic and onions to the side and return brisket to the Dutch oven or skillet. Spoon garlic and onions over the top of the brisket, cover tightly, and place in the oven.

Bake beef brisket for 1 hour at 325 F. Reduce heat to 300 and bake an additional 1-1/2 to 2 hours, or until brisket is fork-tender. Remove brisket to a platter and cover to keep warm. Let rest for 10 minutes.
Remove half of of garlic cloves and most of onions to a bowl.

Skim off excess oil from the pan gravy and discard. Blend pan gravy and garlic until smooth. You can add a flour or cornstarch slurry to thicken gravy, if you wish. Return reserved whole garlic cloves and onions to the gravy.

Slice beef brisket diagonally across the grain. Serve with pan gravy..and its ready to serve ! Enjoy the beef brisket !

The Perfect Snack if You are Hosting the Crew for the Big Game

No Mess Chicken Wing Dip

2-Boneless/skinless Chicken Breast, either grilled or boiled and then shredded
1/2 C-Blue Cheese dressing
1/2 C-Lousianna Hot Sauce
1-Package Cream Cheese
8oz-Mozzerella Cheese
Handful of Blue Cheese Crumbles
1 Tsp-Sea Salt
1 Tsp-Cracked fesh black pepper
1 Tsp-Celery Seed
1 Tsp-Garlic Powder
.
Preheat oven to 375
Mix Shredded Chicken, hot sauce, blue chesse dressing, salt, pepper, celery seed, Garlic Powder in a bowl.
Spread Cream cheese on bottom of 8×8 glass pan and place mixture on top.
Bake for 30 min, pull out, top with mozzerella and blue cheese and put back in oven for 10 min….
If you like your cheese cooked dark, broil for 5 min instead.
.
I serve with celery, carrots and wheat french bread
If you want to temp it down a little, you can substitute and use 1/2 cup of Anchor Bar Wing Sauce,
also tastes really good!

A Super Sandwich for the Super Bowl!

with thanks to  http://foodwishes.blogspot.ca/

Get all your big game supplies at Country Corner Market
http://www.countrycornermarket.ca/specials.htm

Don't Wing it for the BIG GAME, use this recipe!!

With thanks to foodwishes.com

http://www.countrycornermarket.ca/specials.htm