Tuesday, October 30, 2012


I am so excited for Halloween this year!

No, not for the costume parties, the amazing selection of candy at the store, yummy halloween-time food, or even the spooky movies running on tv.

I am excited for the trick-or-treaters!

This should be the first year that we actually get a steady flow of trick-or-treaters. In the past, the hubby and I have lived in apartment neighborhoods. I had initially though that we would have a flood of doorbell ringers, since there was such a high-density of doors to go to with little walking or driving required. 

But no such luck! I suppose it could be because apartments house families that are not all 9-5 type people, and a lot probably didn't participate or weren't even home. In fact, they were probably all out partying.

Anywho, now that we live on a military base, there are multiple children in each household. And the decorations are INSANE! Porches completely covered in spider web, giant pumpkins, a few inflatables, graveyards and ghosties, and right now it is just perfect with the trees in the midst of the color change and crunchy leaves all over the ground.

I wanted my yard to look awesome, too, but I didn't really want to spend the money on it. So I decided to just decorate pumpkins and decorate my door with leftover spiderweb purchased last year to decorate my classroom. (tear. miss my school.)

My pumpkins last year were great - until the darn neigborhood squirrels decided it was a buffet put out just for them.

Caught in the act!!

So sad. :(

I enjoy carving pumpkins, but I didn't feel like getting messy. So instead, I just picked up some craft paint, black glitter, and clear Elmer's glue. I know that I paid WAY too much for the glue, but making another stop at Walmart didn't seem worth it for a bottle of glue. I did, however, get my pumpkins at Walmart a few days earlier. For $1.88 each! A steal, for sure!

For the first pumpkin, I wanted to do the chevron stripe. So I used blue tape and made 3 zig zag strips around my pumpkin. Not perfect by any means. I then painted over it with my white paint, using vertical paint strokes. I started working on another pumpkin while the paint dried.
 I was so excited to see how it turned out! I started to carefully peel the tape off. And...it was a disappointment. The paint had seeped under the tape in many spots, and the paint was peeling off the pumpkin! I specifically chose outdoor paint seeing as how the pumpkins would (hopefully) be outside for a number of weeks. Bad idea.
 I do love that little stem on the pumpkin, though! Hard to find those if you don't buy from a pumpkin patch! I had leftover ribbon from last year, so in an attempt to make it look a little better, I tied a few around the stem.
 There. I guess that's not so bad.

My next pumpkin was a pot-bellied one! Huge and had deep ridges down the sides. As I stared at it to figure out what to do, I thought about using gravity to help me. I used black paint and squeezed it into each of the grooves and let it drip down.
Well, the paint didn't drip very far. Good thing I had the clear glue.

I went back over each paint drip and slowly squeezed some glue on top of it. It turned out pretty cool!
 I finished the pumpkin up by completely painting the top of the pumpkin black, including the stump of a stem. And then, before the paint dried, I shook glitter all over it. Ta dah!

Kind of ridiculous. Onto my last pumpkin! I was out of creative Halloween ideas, so using leftover red and blue paint and sequins, I came up with this!
Rock Chalk Jayhawk!
 And here they are. The only wildlife I see around here is an occasional beaver. So squirrels shouldn't mutilate my pumpkins this year!


Thursday, October 18, 2012

That's My Story and I'm Sticking To It

Pinterest is amazing. Have you heard of it? I hope so, because if not, you are truly missing out. It has almost become the new "Google" for some (me). I am more likely to hop on Pinterest to search for a yummy recipe than search on Google. I would like to point out, however, that Google has a recipe tab that you can click on, and then on the left side of the screen you can checkmark the boxes to indicate if you want that ingredient to be present in your recipe. Kinda handy if you are looking for a recipe and you can only remember a few ingredients in it.

Anyway, browsing Pinterest has led me to great ideas, recipes, products, and left me drooling over dream homes and a wardrobe to die for. But recently, as Pinterest has become more popular, I have noticed some really dumb links. I am not typically one to point out stuff like this, but some of these things just crack me up!

I'm not sure I get this. This image is suggesting that this is an acceptable way to re-seal an opened bag of chocolate chips. I don't understand who would take the time to cut the top off of a plastic bottle, pull the bag through, and then twist the cap on. Would a tie wrap not suffice? A rubber band? A chip clip, perhaps? Sure, it's an inventive way to close a bag...but why? People are repinning this saying it's such a great idea. I say not.

This is an image of single-serve butter packages with a lid that doubles as a spreading knife.

Cool and unique design. But can you see the flaw in it?

Let's say these handy little butter cups are hanging out in a container together in a restaurant, and someone reaches in to grab one or two. And then another person reaches in. And another, and another. You get the idea. People will be handling the very part of the packaging that you will dip into the butter, spread on your food, and then eat.  Gross!

I can't help it. My college major trained me to be a skeptic at everything until I see research to back it up.

And perhaps my favorite "goof" of all is an article from a parenting website. A     PARENTING      WEBSITE. Did you catch that? The article is titled "50 Ways to Entertain Your Kids on a Plane".

Didja read it? What are your thoughts? I guess if I read the title for exactly what it says, then yes, the article does in fact provide 50 ways to entertain your kids on a plane. But if I were a parent hoping to gain helpful, practical, and useful information, I would only have about 15 ideas that were of value. Pretty misleading title. 

The first idea: gently throw a Koosh ball. 

Sure. Encourage your child to throw something in cramped quarters where you are surrounded by complete strangers, most of which are probably already annoyed by the fact your children exist on their flight. Even if your child has the maturity to understand how to gently throw the ball, this will only be entertaining until one of two things happens:

A. 30 seconds pass and your child is bored, or B. the gentle game of catch gets completely out of hand.

Moving on.

The next several ideas involve packing a lot of little manipulatives - threading toys on a string, finger puppets, kaleidoscopes, making necklaces with bead and paperclips. All great ideas. 

If you are at home.

And don't need to pack just enough to get your through your trip. 

And then came the doozy.

Bubble wrap.

What planet do you fly on, lady? Could you imagine, sitting on a plane with a child continuously popping bubble wrap?? I am actually laughing. I just don't see how this is a responsible thing to do as a parent. And this advice comes from a parenting website. I just hope there aren't parents out there who would actually do this. I love popping bubble wrap too, but I have logic that tells me this would be a horrible idea for the sake of those around me, not to mention my own sanity. There is a bubble wrap app - just get that for your child and make them wear headphones to hear the satisfaction of each pop.

The article continues with some "pretending" activities through use of props, like baking a cake with utensils from home (but the ingredients are invisible) and playing dress-up with scarves and jewelery. I am all for playing pretending games, but what's with all the stuff? You don't have endless carry ons. Or endless arms to carry your entire house.

And then some more ideas that involve hauling lots more stuff. A mini stapler? I don't think so. There are several art ideas listed, but unless they are the mess-free or invisible ink kind, forget it. You don't want to look over and see your child/your child's seat/anything around your child covered in ink or marker.

More ideas involving packing a Mr. Potato Head and more toys. Oh wait, why don't you have your child make a collage using magazines! I don't think scissors are allowed on airplanes. And a toy that can create a "giggle fit". I might be wrong, but I think most parents would agree that flying with children should not involve encouraging a "giggling fit". It's fine to make flying a fun experience and a teachable moment to contribute to fun family memories, but you have to realize that being in tight quarters with strangers makes it important to keep your children in line.

The article has an idea to get creative with supplies found on a plane. I don't think these things are just laying around to be played with - this is not a hotel stocked with toiletries. Especially not to waste. I don't think I've heard of cotton balls and Qtips and tape existing in an airplane bathroom. Maybe it's because I only fly cheap.

Here's an idea: bring puzzles and word games like Bananagrams or Travel Scrabble.

"But keep track of the pieces", the article advises.

You keep track of the pieces. I don't wanna have to do that!

"Create sculptures...using pipe cleaners"..."make a bouncy ball out of rubber bands"..."bungee toys off the tray"...

I don't think I need to say much - those ideas speak for themselves.

This article needs a massive overhaul. The content needs to be edited, or the title needs to be changed to either "15 Ways to Entertain a Kid on a Plane" or "50 Ways to Entertain a Kid in a Car". Most of these ideas can work in a car where there is more space, packing may or may not be an issue, items do not have to go through TSA security, and the people in the car know and love the children on board, making their behavior a little more acceptable. 

There were some good ideas in this article, like sticker books, books to read, a hand-held game system, a smartphone, a portable DVD player, a card game, coloring books, a camera, and a doll or stuffed animal. In addition to those ideas, I would suggest bringing maybe ONE favorite toy from home that is capable of enteraining the child for an extended period of time. One of the comments on the article suggested the idea of having toys at home that are special and not kept out with the everyday toys, so bringing it out for a trip makes that toy new and exciting. Or, if this is more your parenting style, just buy them a new toy before the flight. It does not make you any less of a parent to bribe them with candy, either! :)

I mean this all in the nicest way, just my thoughts on these ideas. These are not my photos, nor do I take credit for them.

Thursday, October 4, 2012

Fish Tacos

You know, a little bit of meal planning goes a long way. Nothing is worse than when it is nearing dinner time and nobody has any clue what's for dinner. This typically leads to impulse take-out or drive-thru dinner, or going to the grocery store to pick out something quick and easy.

On Sunday nights I try to sit down and generate a meal plan for the week and a grocery list to accompany it. I plan about 4 meals based on our current lifestyle. There are just 2 of us, we try to eat healthy, but we also want foods that make us
happy. We love food too much to restrict ourselves to only "lean protein and fresh veggies" all the time. Tried that once and it barely lasted 2 weeks. Food is so much more than just fuel to keep us alive, it is part of life's experience. Food is tied to emotions and feelings, hence the terms "soul food" and "comfort food" and "cooking with love". And there is something just wonderful about cooking really good food and sharing it with really good people.

Because there are just two mouths to feed in our house, we almost always have leftovers. So once I decided to make my
Peach Avocado Salsa, I knew that I had to come up with something else to go with it for the next day. After jumping on the sushi wagon several years ago, I realized that fish tacos was probably something I needed to try. Not that it uses raw fish, but eating sushi opened my eyes to a whole new world of flavors and food. Plus I figured if I enjoyed sushi, why on earth would I not enjoy a fish taco? I've had fish tacos at a few different restaurants now, and my favorite would probably have to be the fish tacos from Houlihan's. It was the first place I had ever had them, and I fell in love with them. So simple, so good. Make some fish tacos, throw on some leftover salsa, and boom. Dinner numero dos.

I tried to find blackening seasoning at the Commissary. Didn't happen. Whatever. I just threw some spices together at home. I asked for the hubby's input on this part, and we agreed on these spices: Cajun seasoning, cayenne pepper, white pepper, chili powder, and paprika. There is a variety of fish you can use to make fish tacos - just be sure to pick a mild fish. Our household fish is tilapia. Super affordable and so easy to pop a few out of the freezer. They thaw
so fast. My fillets were surprisingly small, so I threw the spices in a sandwich bag and turned the fillets around in the bag to coat. Then I put them in the pan with a little extra virgin olive oil to cook. I decided to put the lid on and cook them on medium-low because these little fishies cook up really quick and I needed a little bit of time to prep the toppings. So I guess I was technically steaming them.

Fish tacos, for those of you who do not know, typically come topped with a cabbage, some sort of yummy sauce, and sometimes even a white cheese. I think what makes them amazing is the flavorful sauce and the watery crunch of the cabbage. I opted to top our fish tacos with carrot, cucumber, and crunchy romaine lettuce (the hubby is anti-cabbage). I peeled the carrot into shoestring-like shreds. I peeled and then chopped the cucumber into skinny sticks, removing the seeded ones. They just didn't have enough structural intergrity. I ate those. :) And then I used the part of the romaine closest to the root to imitate the crunchy cabbage.

It's kinda fun to find new ways to serve "boring" food - it makes it more enjoyable to eat! Pretty presentation. I made a sauce too, using ranch dressing, Taco Bell Chipotle sauce, and a little bit of lime juice.

 I found these healthy sounding tortillas at the Commissary. Oh wait, now that I'm looking at the package, it says it is flatbread...well, fooled me, they function just the same as a tortilla. Usually ultra healthy = ultra gross, but these little gems are yummy! Whole grain and soy = lots of fiber and protein. As my mother would have said, "You can't beat that with a stick!".
 Oh, my fish is done. It fell apart while I was taking it out of the pan, mainly because I was using tongs. Not the best kitchen gadget for handling fish, but I don't have a good fish spatula. Plus I wanted the fish in pieces for taco assembly anyway. I put them on a paper towel to absorb leftover oil.

 I topped my fish taco with the Peach Avocado Salsa, the fresh veggies, and my "fancy sauce". This photo discolored the carrots a bit. Looks kinda like mango...
And enjoy! A light, healthful dinner. Great paired with rice and black beans.

Ugh, formatting a post with photos is hard work. I don't like it.

Tuesday, October 2, 2012

Turkey Burgers with Peach Avocado Salsa

The other day I bought 4 pounds of peaches from Sam's Club. I had heard that they were always really good, so with our new Sam's membership, I decided to pick some up. They look amazing from the outside, large, beautifully colored. I sliced one up and took a bite. I was expecting to have juice running down my fingers or my face or something. Nope. They were virtually juice-less.The texture was fine, but without the juice, there was no way I could eat them plain. I'd never been so disappointed by a peach before.

So what to do with 4 pounds of peaches?

I decided that I would make a peach salsa. I've had mango salsa before, and it was a nice combination of sweet and spicy. Salsa would be a perfect way to disguise the fact that the peaches I had were missing their natural juiciness.

Peach salsa, for whatever reason, made me think of turkey burgers. It's my new favorite thing to order at restaurants. I had a turkey burger to die for at The Cheesecake Factory off their SkinnyLicious menu. I don't know if the burger was just that good or I was extra hungry that day or what. It must have been the caramelized onions on top, which I am normally not a big fan of. The next time I went, I ordered it with sweet potato fries, and those did not disappoint, either. I was saddened when I learned that The Cheesecake Factory's sweet potato fries are the worst sweet potato fries for you in the country. Major bummer.

So now that I had decided what to make for dinner, I had to decide which recipes to use. I began browsing Pinterest for recipes that sounded good and used ingredients that I already had in my kitchen, and/or would not be expensive to buy. It occurred to me that I didn't necessarily have to use recipes per se...

I made up my own.

If I had to sum up my idea of a perfect recipe, it must fit most, if not all, of these criteria:
-Uses readily available ingredients. I hate when recipes call for things like shallots instead of onions, specific things like rice wine vinegar, or fancy things like truffle butter. I want recipes that use ingredients that I am familiar with and that can be used for future cooking so it doesn't go to waste. I realize that these recipes probably taste amazing, but they are just not practical for me.

-Ingredients are not exceedingly unhealthy. Now, let's be clear, I love a good Paula Dean recipe, but I'm not going to add the last 3 tablespoons leftover from a stick of butter just because "lookit that - he's all lonely sittin' there by hisself". If a recipe calls for whole milk, I'm probably going to substitute a less fattening kind. Or heavy cream. You will not see me adding heavy cream to anything. Unless I am intentionally making a decadent dessert.

-A recipe SHALL NOT force me to dirty half the pots and pans in my kitchen. This is probably my number one pet peeve of cooking. I don't want to have to spend just as much time as it took to prepare the meal to put my kitchen back together afterwards. I am a big fan of "one pot cooking". Example: the crockpot. :)

-A bonus is a recipe that allows me to "dump" the ingredients. Who has time to measure?! I prefer to "eyeball" and dump it all together and then let the magic happen. It drives me crazy when recipes call for ingredients measured in funky increments: "4 cups of uncooked noodles". How about you just say "one package" or something? I'm not going to get out a measuring cup for that. Sorry.

With all that being said, I started dinner prep at about 3:30 yesterday, beginning with my Peach Avocado Salsa.

I used peaches, limes, avocados, a jalapeno pepper, Mexicorn, a white onion, garlic, and cilantro.  I would classify my peaches as jumbo size, so I stared out peeling just one. And it turned out to be plenty. I started by removing the skin from the peaches. I used a potato peeler, but if you were lucky and got juicy peaches, that may not work on the skin. A paring knife could also work. Then chop them into itty bites.

The next thing I had to battle with was the darn avocado. It must have not been my day with produce - they were rock hard! I knew they would be a pain when I bought them - dark green and didn't give at all when I gave them a gentle squeeze, but I was not about to drive all over tarnation for an 88 cent avocado. This is what my avocado mess looked like when I was done butchering it:
It was not a good time. I couldn't even get the seed out, so I had to cut around it. I didn't bother using the second avocado. Moving onto the jalapeno, garlic, and onion, I finely chopped them all. My husband really doesn't like onions, so I only used half a small onion and reserved the rest for the turkey burgers. And as usual when I cut an onion, I cried. I despise chopping onions. I worked for a local grocery store in college working in the salad bar department. Onions were my arch nemesis. Red onions, specifically. I would have to blindly chop them and hope I didn't cut my fingers off and hope no one saw my tears. Fortunately I worked in a work room just off the produce cooler and could disappear into it to find some relief!
I wasn't sure how much heat the jalapeno would pack, or how the heat would go with the peaches, so I reserved half of that as well. When chopping a jalapeno, be sure to remove the seeds and the white membrane before chopping; that is where all the intense heat is! Or leave it if you are daring. :)

*PLEASE NOTE: for those of you who are inexperienced with handling raw jalapenos, the oils remain on your hands even after hand washing. So don't plan on rubbing your eyes, picking your nose, or touching childrens' hands or faces after making this. You will regret it. Or simply wear disposable gloves.

At this point, I had to wash my hands many times. So it was a good point to open the Mexicorn. The reason I chose Mexicorn as opposed to plain corn is that it already has a little bit of red and green pepper in it, and in a very mild form. I didn't want to add a whole raw pepper to this salsa, as that is another ingredient my husband opposes. Plus I don't think I would have even used the whole pepper. Mexicorn just saves a step. I then rolled a lime on the counter to release some of its juices, cut it in half, and squeezed one of the halves into the bowl. Please, please do not use bottled lime juice. Doesn't taste anything like a fresh lime. For a fresh salsa, you NEED fresh lime. Another ingredient that my husband is not a big fan of is cilantro. Not so much that it will stop him from eating at Chipotle, but enough to modify the amount. I'm not a big lover of it either, so I tore off just a bit and finely chopped it. I sure wish they'd sell cilantro in smaller bunches...I'm not sure what I am going to do with the rest of it!

When salting any recipe, remember to pour the salt into your hand first, not directly into the bowl. Pouring straight from the spout almost always sends way too much salt into the bowl and then you're sunk. I opted to add a little sugar, hoping that it would bring out some of the sweetness from the peaches.

Last step: stir, cover, and chill. I would say at least 2 - 3 hours to give the flavors a chance to unify. Wonderful!

Now, onto the star of the show. The Turkey Burger. I would like to start out by saying that prior to making these, I had never made burgers on the stove. I have never made any burger, now that I think about it...making the patty is as far as I have ever gone. With that being said, this attempt at making a burger was a learning experience for me. I'm sure you all could do much better!

So, these are my ingredients that I choose. Ground turkey - I choose 85%. A good burger meat needs to have some fat in it to be juicy and yummy. Plus it's cheaper than all white turkey. But it's really up to you. Chopped white onion - leftover from the salsa, garlic, soy sauce, Worcestershire sauce, ricotta cheese (yes, you read that right), and Taco Bell Chipotle sauce. Let me explain the last 2 ingredients. I had leftover ricotta from a crockpot lasagne I made when my family was visiting. I had seen it in a turkey burger recipe, so I thought, why not? And the Taco Bell Chipotle sauce is due to the fact that the Commissary was out of Chipotle Tabasco sauce. And once again, I was not going to make another stop for such a silly ingredient. Plus, I figured it would go well with the fish tacos I'm making for dinner tonite! It's always nice when an ingredient has a dual purpose.
 I don't like mincing garlic - I always feel like my garlic pieces are never uniform (gotta work on my knife skills) or that I am going to accidentally cut my fingernails off. So I use a zester instead. Works like a charm.
 ...and I didn't measure anything. About 4 shakes each of the soy and Worcestershire sauces and a dollop of the Chipotle sauce. I probably used 3 or 4 spoonfuls of ricotta. I chose not to salt the mixture yet because soy sauce has SO much sodium in it already - I jokingly call it "liquid sodium" when the hubby and I go out for sushi.
 I took off my wedding ring and mixed with my hands. It drives me crazy when I watch cooking shows and the ladies don't bother to remove their jewelery before handling raw, ground meats. Gross. Using a trick I learned from Rachel Ray, score the mixture with your hands to make 4 quarter "sections". This will allow easier-to-make, uniform patties. No guessing here, just simple fractions!
Ok, screw fractions...I ended up with 5 patties. They were just going to be too big. *After cooking I realized how much they shrunk. Didn't realize this would happen - just stick with fractions!!
 Get some olive oil hot in your pan. I used extra virgin. Don't know if that's best for pan burgers, but it's what I had. My favorite trick for knowing if the oil is hot enough yet is to flick some water into the pan. If the water sizzles and dances, the oil is ready. If it doesn't make any noise, keep waiting. I cooked the burgers on medium heat. It's such a great sound when you put the patties into the pan. You can almost hear it sizzle by the looks of this picture:
 Mmm. And it smelled SO good! Were it not for my husband's finicky food preferences, I probably would have added either caramelized onions or mushrooms to this burger. The flavors are AMAZING together! So then I decided to empty the dishwasher, and when I came over to flip them, a few were a little past "golden". They will have a "crust" on them from this type of cooking, however. That much I know. I didn't press the patties flat as much as I probably could have, so they didn't brown very evenly. And just ignore the lil' guy that fell apart at the top. I felt that I was flipping them too soon because they were still so "uncooked" looking, for a lack of a better explanation. Maybe next time I will add some breadcrumbs or an egg or something to hold them together a little better.
I forgot that the meat would be releasing some of its own fat, so I probably didn't need to use so much olive oil in the pan.
I cooked them on each side for maybe 5 to 7 minutes...I of course didn't set a timer or keep an eye on what time I put them in. I like to multitask in the kitchen and was too busy toasting buns and working on the dishes. At the end I put a lid on the pan and turned the heat down a little for fear that the middle was not done. My meat thermometer is stupid and never registers what the temperature truly is (I once cooked virtually all the moisture out of a perfectly good pork tenderloin because the thermometer was reading low). It is important for poultry to be fully cooked, so my husband make the executive decision to cut one open.

I hate doing that. To me, it ruins it.

But there was no other way. Turns out, they were done! I made my husband the first burger. And what a beaut it was!
 I topped it with the Peach Avocado salsa, which is probably classified as more of a relish than a salsa. Whatev. As soon as my husband saw the salsa after coming home from work, he said "ooo - that looks good", but upon closer inspection, he saw the onions and asked if next time I could leave them out. I countered that you really can't have a good salsa flavor without onions. "We'll see," is how he left it.

 He said "It's good" in the midst of his first bite. I even caught him adding more of the "onion" salsa!
Don't mind the sunglasses  - he is just coming off of PRK corrective eye surgery and is sentenced to wearing sunglasses for the next 2-3 months to optimize the healing process. No, actually, he's just too cool for school.

All in all, everything turned out really good. Not bad at all, really, if you consider that I had no recipe at all for either of them. I think this was my first time making something completely blind - having no idea how it would turn out. I learned some things from my turkey burgers and I am anxious to try them again with a different ingredient profile. And it wasn't so horrible that the avocados were not ripe yet. They were able to withstand all the stirring and scooping, however, they were lacking in that yummy avocado flavor. I might try it again with more peaches next time for a stronger peach flavor. And I am exited to use the salsa again for dinner tonite when I make fish tacos!

Katie's Peach Avocado Salsa

1 can Mexicorn (only comes in 1 size)
1 avocado
1 small onion
2 large peaches (or 3 small)
2 cloves garlic
small bunch of cilantro (more or less to taste)
1 jalapeno, seeds and membrane removed
Juice from half a lime

Chop the avocado, onion, and peaches into small pieces and add to a medium bowl. Mince the garlic, jalapeno, and cilantro. Drain and add the Mexicorn. Add the lime juice. Add salt and sugar to taste, about 1 tsp each. Stir well. Chill for 2-3 hours for flavors to blend.

Katie's Turkey Burger

1 pound ground turkey
soy sauce, 4 "shakes"
Worcestershire sauce, 4 "shakes"
2 cloves garlic
1/4 cup ricotta cheese
2 tbsp Taco Bell Chipotle sauce
1/2 small onion, chopped
extra virgin olive oil

Combine all ingredients in a mixing bowl using your hands. Separate into 4 patties. Heat olive oil in a pan on medium heat. Place burgers in hot oil, cooking for 5-7 minutes on each side. Cover the pan and cook for an additional 5 minutes or until burgers are no longer pink inside.

Final words from my husband: "You know this doesn't mean that I like onions now,"
"I know," I said.

His secret is safe with me.