Thursday, October 30, 2014

Outrageous but effective thing to say during an awful day

I met a wonderful lady, Sharon J. Hamovitz, at a Writers Workshop held at the Monroeville Pa Public Library in June of this past summer. She handed me a business card bearing the outrageous but effective saying above which is the name of her website.  I have used this adage many times when I am overwhelmed or frustrated.  The irreverent humor of the first phrase especially lightens up what would have been a touchy situation.  I have shared the quote with others in similar dire situation and they just crack up and its message immediately changes any depressing perspective of life they are having at that time.

At first, I had a hard time getting to Sharon's website since I misplaced the business card which had exactly her website's url address.  In the process of looking for it online I happened to see a Wikepedia entry on the more classic last phrase, "this too shall pass".  It turns out this familiar line has a rich history dating back to the medieval ages and has been quoted by the great Abraham Lincoln in one of his speeches. 

The phrase is attributed to the writings of the Medieval Persian Sufi poets who told a fable of a great king who inscribed this on a ring to remind him that all material conditions, positive or negative, are temporary.  "It has the ability to make the happy man sad and the sad man happy".  As Abraham Lincoln said on September 30, 1859, in an address before the Wisconsin State Agricultural Society in  Milwaukee.  " ':..And this, too, shall pass away.'  How much it expresses! How chastening in the hour of pride! How consoling in the depths of affliction!"

I hope you remember this quote in good times and especially bad times.  Do not forget the outrageous first part for the latter. 

Homemade Almond Joy in Reeses Cup

Sometimes you not only want to be a nut but also everything else including a reeses peanut butter cup.  If you have a craving for everything else in the halloween candy list this is the recipe for you. 

The filling was inspired by the Detoxinista website recipe for No Bake Almond Joy Bars (vegan, paleo) while the Reese chocolate cup approach came from Chocolate Covered Katie's recipe for Cheese Cake Stuffed Chocolate Cups.  When I saw the latter recipe, I really did not feel for a cheese cake filling but something else.  I figured out what it was I was craving for while l was driving home from work.  I want the coconut filling found in almond joy including the almond in the center. 

I googled for a homemade almond joy recipe and found the vegan, no bake recipe in the wonderful health conscious Detoxinista website.  I also do want the taste of reeses cups, so I opted for peanut butter and milk chocolate chips to make the cups instead of the dark chocolate the two websites used.  If you are a vegan, just use dark chocolate chips.

Here is my version of the two recipes I adapted to satisfy a craving for two popular Halloween candies.

Homemade Almond Joy in Reeses Cup

(Adapted from The Detoxinista No Bake Almond Joy Bars (vegan, paleo) and Chocolate Covered Katie Cheese Cake Stuffed Chocolate Cups)


  • 1/2 cup shredded sweetened coconut (unsweetened is preferred)
  • 1 and 1/2 tablespoons agave liquid sweetener or maple syrup
  • 1 tablespoon coconut butter or oil (I used coconut butter)
  • 1/2 tablespoon water
  • 4 tbsps peanut butter and milk chocolate chips
  • mini cupcake paper liners
  • 8 almonds
  • 2 tbsps more peanut butter and milk chocolate chips

For the filling, thoroughly combine the first four ingredients in a bowl with a fork.  Set aside,

Melt 4 tbsps of peanut butter and milk chocolate chips.  (I melted mine in the microwave in the melt butter setting for two servings).  Place around 1 tsp of the melted chips in the cupcake liner covering the bottom and along the sides.  I was able to fill 7-8 cupcake liners.  Chill in the freezer for 15 minutes.

Fill the hardened peanut butter chocolate cups with around 1 tsp of the filling and place a whole almond piece in the middle.  Cover each cup with the melted 2 tbsps more peanut butter and milk chocolate chips. 

Place the Homemade Almond Joy in Reeses Cups in the freezer to harden for 15 minutes.  Peel off the paper liner and enjoy.  (I have to confess I ate 6 at one time so please be warned).

Monday, October 27, 2014

Single Serve Microwave Pumpkin Mac and Cheese

When I told my daughter that I have a recipe for Pumpkin Mac and Cheese, she told me right away that she was afraid that if she made it she would devour the whole recipe.  I decided to post this recipe I developed which utilizes the proportions of the ingredients in Chocolate Covered Katie's healthy blog for Pumpkin Mac Cheese and adapted them to make a Single Serve Microwave version. 

This will be helpful not only for my daughter who can prepare the recipe right at the microwave at her office where she works but more importantly for my students at Indiana University of Pennsylvania who stay in dorms where the only cooking appliance they are allowed to use is a microwave. 

 For myself, I am hooked on preparing single serve dishes and desserts.  I am now cooking just for my husband and myself on weekdays.  I always end up eating the rest of a full recipe for a dish.  I always intend to eat the rest as leftovers the next day and the next.  Unfortunately, I have to admit I do not have self control when it comes to eating what I like.  I prepared this dish for four and almost ended up eating the whole thing.  It is that good. 

The pumpkin gives the dish a smoothness which makes it enticing to the tastebuds.  The one serving recipe can be eaten without the pumpkin but eating a decadent dish is always forgiving when it is incorporated with a healthy vegetable.  Plus the taste as I mentioned is addictive.  That said make it a single serve.

You can prepare a big batch of the pasta ahead of time (see how to prepare big batch pasta in the microwave in this blog) and just get the amount you need for a single serve.  But from my experience, this is a really that good and addictive save yourself the temptation and prepare the noodles for one serving.  You see I am looking out for you too. 

By the way, my 15 month old granddaughter and her mom both love this when I brought a big batch version which I almost devoured myself. 

Single Serve Microwave Pumpkin Mac and Cheese

(Adapted from Chocolate Covered Katie)  

  • 1/3 cup dry elbow macaroni
  • 2/3 cup water (more if you need to extend the cooking time and most of the water is gone)
  • 2 tbsp pumpkin puree (not pie filling)
  • 1 tbsp + 2 tsp milk of choice (I used 2 %)
  • 1 tbsp cheese or cheese alternative (I used one slice Kraft American Cheese)
  • 1 tsp Smart Balance spread (or other alternatives)
  • garlic powder to taste
  • salt and pepper to taste
Place the dry elbow macaroni and water in a large (16 oz) mug.  Microwave for 6 minutes with stirring every 2 minutes.  (I used full power in a 1100 watt microwave).   Add a little water just enough to cover the pasta if all of it evaporates before the last minute of cooking.

Add the rest of the ingredients to the cooked macaroni and microwave for 1 minute.  (I used 100 percent power at 1100 watt oven).  Stir and enjoy. 

Thursday, October 23, 2014

Linguini with Eggplant, Red Pepper and Sausage



Today is my older sister's birthday.  Since she is the oldest, all of us siblings call her by the title Ate which is given to the eldest female child in a Filipino family.  Her baptized name is Maria Josefina and the latter is an acronym for Josefa and Rufina which are the names of her maternal and fraternal grandmother.  Everybody in my family calls her Ate Bebeng by us siblings or Tita Bebeng by her nephews and nieces.  Her friends call her Josie.

My Ate Bebeng and her husband Kuya Jun.

My Ate is one of the best cooks that I know.  One of these days I will post some of the recipes she had passed on to me.  In the Philippines, we celebrate ones birthday by preparing a noodle dish to represent ones wish for the celebrant for long life.  I cooked this pasta dish in her honor.  Happy Birthday Ate!  God bless.

This pasta dish is a  combination of the linguini dish that I recently saw in the Skinny Taste blog and Pasta Insalata dish that is served in Romeo's Pizzzeria and Mediterranean Kitchen in Indiana, Pa.   Below is a description of Pasta Insalata from Romeo's. 


Pasta Insalata Best Seller

Penne tossed with fresh mozzarella, roasted eggplant, mushrooms, baby spinach, kalamata olives & sun dried tomatoes in a light garlic olive oil sauce................................................$14.00

I used instead of penne, linguini, as was used in the dish from Skinny Taste and added sausage and roasted red pepper as the same blog suggested.  However, I had a craving for the pasta insalata ingredients like baby spinach, roasted eggplant and olives so I added them also to the Skinny Taste recipe.  I did not have mozzarela and mushrooms so I just skipped them. 

I cooked the linguini in the pasta cooker I bought from a sale of stuff from the former Curves I belonged to.  It is the best buy I ever made for a buck or so.  I have seen this pasta cooker being sold in McGinnis Specialty Store in Monroeville, Pa. 

I microwaved at high 8 oz of linguini with water up to the mark as the instructions gave for 8 minutes and then I stirred them and cooked them further for another 8 minutes.  I suggest one minute short for an al dente consistency.

I wish I had the hot chicken sausage suggested in the Skinny Taste recipe.  I used instead Aidells chicken sausage with pineapple and bacon I had previously purchased from Giant Eagle that was sittiing in my fridge begging to be used.   

Linguini with Eggplant, Red Pepper and Sausage

(Adapted from Skinny Taste)   


  • 12 oz hot Chicken Sausage, sliced (I used Aidells Pineapple and Bacon but I would suggest Italian Hot Chicken Sausage if you have it)
  • 1 tbsp olive oil (more for drizzling)
  • 1/3 cup chopped white onions
  • 3 cloves of garlic, minced
  • 2 large pieces of roasted red pepper from a jar, sliced into 1/4 inch pieces
  • 2 large tomatoes, chopped
  • 1 eggplant, (microwaved for 5 minutes on high and then cut into 1/2 inch squares)
  • 1/4 cup canned black olives
  • 2 cups baby spinach
  • 2 dry red chili peppers, crumbled (optional.  Use when using the Aidells sausage to add heat to the dish) 
  • 8 oz cooked linguini
  • 2 tbsp Parmesan Cheese (more when serving)
  • garlic powder (optional.  I like my pasta garlicky so I add this to my serving)
  • more dry red chili peppers (optional when serving)
If using Italian chicken hot sausage, cook the slices in olive oil until cooked through.  If using Aidells Sausage, which are already cooked, you can just heat them through in olive oil.  Place the sausage aside.
Add to the skillet the onions, garlic, tomatoes, roasted red pepper, eggplant, olives, baby spinach and dry red chili peppers (if using) and cook them till the raw vegetables are cooked.  Place back the sausage to the skillet and cook it with the vegetables for about 5 minutes.
Toss the cooked and drained linguini with the sauce and parmesan cheese.  Serve with a drizzle of olive oil and more parmesan cheese, garlic powder and red chili peppers if desired.



Pumpkin Pepperoni Dip

This is a nice change from the other usual savory dips people bring to parties and perfect for an autumn affair with its pumpkin flavor.

I brought this dip to a meeting and some of those who attended found the taste interesting while some really liked it.  Linda who adheres to a gluten free diet and whom I especially made this dip for liked it enough and took what was left home. 

Linda and Sister Mary Cordia helping themselves to the Pumpkin Pepperoni Dip (in the foreground) during our Associate History Orientation Meeting this past Sunday.

I adapted this from the gimme some oven website's Savory Pumpkin Dip recipe which used bacon, green onions and roasted pecans.  I substituted pepperoni for the bacon since I was too lazy to prepare bacon.  My green onions in the fridge have seen better days so I used white onions instead.  I used roasted sunflower seeds instead of roasted pecans since I have a lot of them and I wanted to use them up.  Plus they were already roasted and small in size so they did not have to be chopped.  You might have noticed I love to cut on labor as much as possible.  I also felt that the dip I prepared needed a pinch or so of sugar (I used Splenda) since I found the resulting dip a bit salty for my taste. 


Pumpkin Pepperoni Dip

(Adapted from gimme some oven)      

4 oz cream cheese
1/4 cup pumpkin puree (not pie filling)
1/4 cup grated cheese (I used Monterey Jack)
2 tbsps chopped pepperoni
2 tbsps chopped white onion
2 tbsps sunflower seeds
1/4 tsp salt
1/8 tsp cinnamon
1/8 tsp Splenda (optional. I used this to offset the saltiness of the other ingredients)

Mix all the ingredients.  Serve with crackers.  (I served mine with gluten free rice crackers to make it a totally gluten free appetizer). 

Ghost-Pleasing Chocolate Cake

Ghost-Pleasing Chocolate Cake prepared by Ellen Chinn for a Departmental joint baby shower party.

If you want a show-stopping and delicious cake for celebrating Halloween then try this Ghost-Pleasing Chocolate Cake.  This particular cake has “haunted” me ever since our Chemistry Department had it during a joint baby shower party for Keith and Arlene and Avijita and husband in February of this year. 

This Ghost-Pleasing Chocolate Cake was prepared by Ellen, one of the hosts of the baby shower, who generously provided the members of the department with her easy-to-follow recipe below.   I was pleasantly surprised when she told me the name of the cake and the source of its recipe.   She actually adapted the recipe from  a children’s book , The Bake Shop Ghost by   Jacqueline K. Ogburn and Marjorie Priceman. 

According to the story, the new owner of a bake shop, Annie Washington, prepared this cake to appease the bake shop ghost, Cora Lee Merriweather , who haunted the bake shop she used to own. 

If you are intrigued by the story check the blogsite Food Adventures in Fiction and its highly informative blurb on this cake and this book.  This delightful site prepares cake and other dishes based on fiction stories from books and movies.   Really awesome.

Ghost-Pleasing Chocolate Cake
(Adapted from The Bake Shop Ghost by Dr. Ellen Chinn)
(Note:  This is the exact recipe emailed to the members of the department by Ellen)

Prepare two 8- or 9-inch round cake pans or one 9” x 13” pan by greasing then lining the bottom with waxed or parchment paper, then grease the paper. 
Preheat oven to 325oF.

·         In a medium bowl, mix together:

1.25 C         sugar
1.25 C         all-purpose flour
0.75 C         unsweetened cocoa
0.5 t            baking soda
0.25 t          salt

·         In a large bowl, combine:

0.75 C         butter or canola oil or combination of the two
8 oz.            bittersweet chocolate, chopped

·         Microwave on high for one minute, stir, then for additional 30 second intervals, until chocolate is melted.  Stir until homogeneous.

·         To the chocolate/butter mixture, add

1 C              buttermilk
4                  beaten      eggs
1 t               vanilla

·         Mix thoroughly.
·         Add dry ingredients and mix until just blended.
·         Pour evenly into prepared pans and bake at 325oF for about 35 minutes until a toothpick inserted in the middle of the cake comes out with moist crumbs adhering to it.
·         Cool on rack for about 15 minutes.  Run a sharp knife around the edge and invert cake onto rack.  Allow to cool completely before icing.

I used a chocolate buttercream icing.

Tuesday, October 14, 2014

Slow Cooker Thai Sweet Chili Chicken

Do you want an easy but delicious dish for your next dinner or football party?  This dish can can fill the bill without question.   It is very simple to prepare that will leave you time to do other things like pick up the kids from soccer practice while it is cooking or decorate your house for your football gathering.  The original recipe uses chicken wings which would be more convenient to use as appetizers.

The exotic ingredients like Fish sauce and Thai sweet chili sauce are in the Asian food section of most grocery stores.   I even spotted bottles of the Thai sweet chili sauce at the Dollar Tree Store.  So you know now it is affordable. 

According to my notes this was concocted by Chef Danielle Turner.  However, I went back to get the internet source for this exact recipe and found the one noted in the recipe below without mention of Chef Turner.  Anyway whoever it was who invented this recipe, the person did a wonderful job preparing a simple but very delicious dish.  According to my notes, my husband gave it the thumbs up when I first made this.  I still have to serve it this time around and I could hardly wait to see his reaction.

I made a smaller batch (half of the original) than suggested in the original recipe which used 5 lbs chicken wings.

Slow Cooker Thai Sweet Chili Chicken

Internet Source


  • 3/4 cups Thai Sweet Chili Sauce
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 tbsp fish sauce
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 6 pieces chicken legs (2.5 lbs chicken wings will be ideal so you can serve them as appetizers)

Place the all the ingredients in the crock pot bowl and mix them thoroughly.

Add the chicken legs to the crock pot and coat with sauce.

Cook for 4 hours at high or 8 hours at low.  I used an Aroma Rice Cooker/Slow Cooker where I cooked the mixture for 2 hours at slow cook setting. 

You can serve the chicken without the sauce or serve it over rice with the sauce. This is particularly good with just raw cut Napa cabbage as a side dish.

Thursday, October 9, 2014

Microwaved Pumpkin Mug Cake

Fall season is upon us.  What better way to celebrate this very colorful time of the year than with a pumpkin dessert which is in a portion control mug size.  This recipe utilizes the Homemade Cake Mix I used in preparing the Microwaved Double Chocolate Mug Cake featured in this blog.  This was adapted from the wonderful Chocolate Covered Katie's blog and do check her site for other healthy single serving desserts.


Microwaved Pumpkin Mug Cake

(Adapted from Chocolate Covered Katie's blog)

  • 4 tbsp Homemade Cake Mix (see recipe in the Microwaved Double Chocolate Mug Cake in this blog or you can use store bought yellow cake mix)
  • 1/2 tsp cinnamon
  • 1 tbsp milk or water (I used 2% milk)
  • 1 tbsp oil (or you can substitute more milk instead)
  • 1/4 tsp vanilla
  • 4 tbsps canned pumpkin puree (not pumpkin pie filling) (or you can use instead 1/3 cup mashed steamed carrots)
Mix the cake mix and cinnamon with a fork in a cereal bowl.  Make a well in the middle of dry ingredients and pour the oil (if using), milk and vanilla in the well and mix the wet ingredients while in the well with a fork and then mix the wet ingredients with the dry ingredients.  Add the pumpkin puree to the whole mixture and mix thoroughly with a fork. 

Pour into a greased mug or ramekin.  Microwave for 60 seconds or more at full power in 600- 700 watt microwave ( This is the wattage of most dorm microwaves.  I have an 1100 watt microwave and it took 60 seconds at only 70 % power setting).

You can eat the cake from the mug or you can cool it and transfer into a plate and frost it with Cool Whip or any cream cheese frosting.

This can be a 2 serving recipe.  It is very rich, moist and delicious and eating half of it might be enough to satisfy your craving for something sweet.  Share with a friend and save calories. 

Microwaved Double Chocolate Mug Cake

What if you have only a microwave to bake with, a few baking materials and utensils to use and a few 5 minutes or less to satisfy a craving for something decadent yet relatively healthier than other alternatives you have?   Solution:  make a mug cake.  Single serving mug cakes offer another advantage.  It helps in exercising portion control. 

This recipe is for my students at Indiana University of Pennsylvania (IUP) who mentioned that they are interested in microwaved Mug Cakes which they can prepare in their dorm room. 

To My Students:

Most of the items are already in your dorm room.  Other utensils like measuring spoons and cups, bowl and spatula can be purchased at the Dollar Tree or your mom might have extras to spare to lend you.  She will be ecstatic to find out you are actually baking!

You will need for this recipe (and for other single serving recipes):
  • a microwave
  • a microwave safe mug or any coffee cup
  • a cereal bowl to mix your materials in
  • a fork
  • measuring spoons
  • measuring cups
  • a spatula
  • cooking spray (or oil can also be used instead) 
  • milk
  • oil
  • vanilla extract
  • cocoa powder
  • chocolate chips
  • Homemade Cake Mix (recipe below or if you prefer store bought Yellow Cake Mix)
    • flour
    • baking powder
    • salt
    • sugar
    • Splenda (if you prefer to cut down some of the sugar)
    • large bowl
    • a container with cover to store homemade cake mix or ziploc bag
I included the recipe for Homemade Cake Mix or you can use store bought yellow or white cake mix.  The Homemade Cake Mix is so easy to prepare and it is healthier to use since you can control the sugar content and also salt if you are watching both.  The other alternative is to use the original recipe found in Chocolate Covered Katie the way it is (without the banana) and measure the other ingredients needed which are covered by using the mix.  I just prefer to invest the time in preparing Homemade Cake Mix ahead of time to shorten the list of materials to measure in the original recipe and for future recipes.

If you are interested in more healthy desserts and even savory dishes, check out the awesome blog Chocolate Covered Katie that inspired this recipe. 

Microwaved Double Chocolate Mug Cake

(Adapted from Chocolate Covered Katie)

  • 3 tbsp Homemade Cake Mix (recipe below or use 3 tbsp from a box of yellow cake mix)
  • 1 tbsp + 1 tsp cocoa powder
  • 1 tbsp mini chocolate chips (optional)
  • 3 tbsps milk
  • 2 1/2 tsp oil
  • 1/2 tsp vanilla extract
  • topping or frosting (chocolate syrup or Cool Whip or Versatile Vegan Chocolate Frosting in this blog)

Grease a coffee mug or cup and set aside.

In a cereal bowl, mix all the dry ingredients including the chocolate chips if using.  Then add the rest of the ingredients and mix thoroughly using a fork.

Transfer the mixture into the coffee mug and microwave for 50-70 seconds (depending on your microwave could be more or less.  The time given will be applicable for 600-700 watt microwave oven at full power which most dorm rooms have.  I have a 1100 watt oven which took 60 seconds but I set it at only 70 % power setting). 

Enjoy straight from the coffee mug.  If you want to impress a BFF or BF you can transfer to a small plate and top with Cool Whip or chocolate syrup or  Versatile Vegan Chocolate Frosting  Believe me you will not need any.  The cake is decadent, moist and chocolatey the way it is. 

Homemade Cake Mix (equivalent to one box of Yellow Cake mix)

(Adapted from I Am Baker)

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar (or 3/4 cup sugar and 3/4 cup Splenda)
  • 3 1/2 tsp baking powder
  • 1 tsp salt

  • Mix all the ingredients in a jar or ziplop bag.  You can use this for several number of single serving recipes.  Check out the Microwaved Pumpkin Mug Cake recipe in this blog. 

      Sunday, October 5, 2014

      "He Knitted Us Together in Our Mother's Womb"

      The pastor at IUP St. Thomas More Church, Fr. Alan N. Polczynski, beautifully pointed out the significance of the following Psalm 139 as part of his sermon on Friday, October 3, 2014.  God does know us through and through and we should marvel and be comforted with this thought. He particularly gushed over the line,  "He has knitted us together in our mother's womb". 

      The picture above with the quote features my daughter Wendy and Maddie our first grandchild when she was born on July 30, 2013.  Maddie was born by caesarean since her mother had only two veins going to her placenta and as a result Maddie was born small though she was full term.  This image came to mind as the pastor went through his inspiring homily. 

      The whole responsorial psalm which usually is not the topic of a homily was used by Fr. Alan because as he said it is so beautiful.  I have heard of the more familiar first lines but not the one quoted in the image above.  Thank you Fr. Alan. 

      Responsorial Psalm, Psalms 139:1-3, 7-8, 9-10, 13-14

      1 [For the choirmaster Of David Psalm] Yahweh, you examine me and know me,
      2 you know when I sit, when I rise, you understand my thoughts from afar.
      3 You watch when I walk or lie down, you know every detail of my conduct.
      7 Where shall I go to escape your spirit? Where shall I flee from your presence?
      8 If I scale the heavens you are there, if I lie flat in Sheol, there you are.
      9 If I speed away on the wings of the dawn, if I dwell beyond the ocean,
      10 even there your hand will be guiding me, your right hand holding me fast.
      13 You created my inmost self, knit me together in my mother's womb.
      14 For so many marvels I thank you; a wonder am I, and all your works are wonders. You knew me through and through,


      Friday, October 3, 2014

      Banana Peanut Butter Fudge

      My friend, Melanie, liked this version although I prefer the one without the banana that I posted in this blog just a week ago, Healthier Peanut Butter Fudge.  I am posting this for her and for any banana lover out there.

      My daughter came over today and she was addicted to this fudge and took the rest home. 

      When Melanie ate this fudge, they have been stored at room temperature the whole morning before lunch.  However refrigerate just like any other baked goods if you are not eating them right away.  They do not melt but they however are soft and fragile so store them in plastic containers rather than baggies when transporting them to work.

      Banana Peanut Butter Fudge

      (Inspired by The Sweet Tooth Life and Chocolate Covered Katie's blogs)

      • 1 cup cannelini beans   (I have used Northern White Beans one other time.  Any beans will work)
      • 2 bananas
      • 3/4 cup peanut butter
      • 8 tsps Splenda or sugar
      • 1 tsp vanilla
      • 1/4 tsp each baking powder, baking soda and salt
      Rinse and drain the beans.

      Combine the drained beans, bananas, sugar or splenda and vanilla in a bowl and mix with a blender until smooth.  Then add the peanut butter and just pulse till mixed. 

      Remove the blade and mix thoroughly the baking powder, baking soda and salt to the mixture.

      Transfer into a greased 9 x 9 square pan.

      Bake in a 350 degree oven for around 35-45 minutes or until a toothpick comes out clean.

      Chill before cutting.  Store in plastic container rather than baggies.