Some happy snaps and random updates this post. There’s the alien eggs that come to find out, are not alien eggs after all. Some cute critter pics. Some ill-placed political memes. Some exciting for me, but boring for you, cheese news.
Basically an unorganized hodgepodge of a post that you should probably just skip unless you’re bored.
Totally unrelated to this post, I just like it and haven’t found a better place for it.
The New Normal weather whiplash continues. It seems even the leaves aren’t quite sure what to make of it.
Pretty, but an oddly spring green seems to me.
Two maple trees we planted about 5 years ago. Of 25 total there are 7 still alive. We’ve had similar results with the pecans and all the orchard trees.
We are getting some yummy mushrooms—the upside of so many dead trees. Mushroom pizza tonight! I’ve also been wanting to try making pickled mushrooms and it looks like there’ll be plenty for that, too.
And Kath in the UK then followed-up with her friend who is a mushroom expert. He is probably right on the type, phallus hadriani, but we’re not getting full development on them in order to tell for sure.
(Thanks y’all, I so appreciate your help! Isn’t the internet so awesome for such connections?!)
We’re still checking our phallus circle daily and they keep trying! One egg will ‘hatch’ but then it falls over.
Could it be a kind of ‘phallus shrinkage’ due to weather whiplash?? 😂
The goats are gorging on acorns and scarfing down the fresh greens Hubby planted for them in a former garden space. The kids are happy because I put them all back together again. They went right back to nursing even though they are nearly as big as their mamas already. And, I’m still getting a half-gallon of milk a day, so it’s a win-win.
The goat cheeses are coming out great.
Aged chèvre wrapped in maple leaves and one in plastic cheese wrap for taste comparison
The pigs are getting fat and happy again foraging for plenty of acorns.
And ending with another meaningful but ill-placed commentary just because I like it and don’t have another place to put it.
My first deep dive down the conspiracy theory trail was not Geoengineering/Weather Modification, though that’s where I find myself most often these days. Rather, it was food, and health.
I was already well down that particular trail for years before attending a very large conference in Washington, DC where one of the hot topics was GMOs.
One of the speakers was an African woman who had some official title in some African country. All the details about her escape me now, except for one thing she said. She was speaking to us ‘anti-GMO’ types in the audience, and there were a lot of us. She was referring to our privilege to be able to take such a stance as Americans when there were people starving all around the globe.
Of course, that wasn’t the first time I’d heard such a claim. But something about her—a very large, dark-skinned woman donned in her traditional dress with quite a commanding presence—made me waffle, for just a moment. In that moment I looked around the room and realized her statement was having a similar effect on others. As she went on in that line of lecturing, they began to nod and look a bit sheepish after having just feverishly applauded the opposing stance.
It was, after all, a mostly Progressive crowd of over-40s who were clearly well-to-do, judging by the cost of the conference and the topics discussed. She was shaming us, and it was working.
Later on, when I was considering her words while not among the approving crowd, I thought, I wonder how many anti-GMO activists she just converted. She was effective, no doubt. But she wasn’t saying anything new, it was the same diplomatic version of—if you don’t feed Africa with GMO crops we will starve, so save your do-goody, anti-science rhetoric for those who can afford to hear it.
What I hear her saying is actually this: We want a quick fix, a short-term solution for a long-term problem. Then when that solution fails, come in with another one. And then another. If you keep selling those solutions, we’ll keep buying them.
“On the Corruption of GM Science,” John stated, “There is no balance in the GM research field or in the peer-review process or in the publication process. For this we have to thank corporate ownership of science, or at least this brand of it . . . Scientific integrity is one loser, and the public interest is another.” Dr. Brian John to GM Science Review, 2003
2003! It’s almost 20 years and it’s only gotten worse. (I’ve been writing about it since 2009 if you’d like to see some of those old posts with some very telling comments still attached: Starting From Scratch – Kensho Homestead)
Why do we continue to allow our own Food Gratitude to poison the world with Food Idiocracy?
I’m very grateful my better half contributes whole-heartedly in our efforts to maintain food wisdom on the wee homestead and in cyber-discussions on the topic. Here’s a bit of recent data he’s compiled.
Have you heard the latest? Well, line up folks, the Food Pyramid is back, new and improved!
Welcome to the ‘Food Compass’!*
What will you find in this 200+ page document crafted by top university scientists?
Egg substitutes scored high than real eggs! Over seventy processed breakfast cereals scored higher than a boiled egg. Even one called “Malt-O-Meal Marshmallow Mateys”, cause if its got marshmallows its gotta be good for you. 🤮
Some interesting rankings (the higher the score the ‘better’): Almond milk, unsweetened, chocolate 91 Soy milk, light 75 Chocolate milk, made from no sugar added dry mix with non‐dairy milk (Nesquik) 73 Hot chocolate / Cocoa, made with no sugar added dry mix and non‐dairy milk 70 Whole milk 46
Frosted Mini-wheats is ranked as healthier than ground beef, Lucky Charms as healthier than chicken…
TVP (Textured Vegetable Protein)** gets a perfect score of 100 Higher than any red meat, poultry, or seafood except Halibut or Tuna The best poultry: Braised Chicken Liver 71 Boiled goat head and Cooked beaver 43 The best red meat: Raw Ground Beef 38 Braised Beef steak 23
They also list IMITATION cheese as healthier than 40+ of the “real” cheeses listed. (For example cheddar, Monteray, colby, gouda, feta, etc…..).
*”Food Compass is a nutrient profiling system which ranks foods based on their healthfulness using characteristics that impact health in positive or negative ways. It was developed by the Friedman School of Nutrition Science and Policy at Tufts University.”
** “For TVP, first you extract oil from the soybeans using hexane (which leaves about 20 ppm hexane behind in TVP), followed by a sequence of other similarly appetizing processes to degum, bleach, deodorize, and neutralize the taste of the oil. The solids left over are defatted soy flour. That is cooked and extruded through a nozzle into various shapes and sizes, exiting the nozzle while still hot and expanding as it does so. Sometimes some higher-protein concentrate or isolate is also used. The defatted thermoplastic proteins are heated to 300–390 °F, which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried (it’s basically “shot from guns” like Cocoa Puffs). As much as 50% protein when dry, it is approximately 16%, similar to meat, when rehydrated, and various artificial colors and synthetic flavors can be added during the process to make it imitate different kinds of meat.”
For further reading:
Seeds of Destruction: The Hidden Agenda of Genetic Manipulation by F. William Engdahl 2007
Altered Genes, Twisted Truth: How the Venture to Genetically Engineer Our Food Has Subverted Science, Corrupted Government, and Systematically Deceived the Public by Steven M. Druker 2015
Foodopoly: The Battle Over The Future Of Food And Farming in America by Wenonah Hauter 2012
Something of an ‘adult-themed’ post for y’all today from the wee homestead: Weather prediction by smoke signal, garlic galore, alien eggs update, and a flying boar. Wow!
Repeat after me: I don’t see a persistent spreading chemtrail. All is cool and normal. Homo-genitus cirrus clouds. All is cool and normal.
I am full of pride today as I can now successfully predict the 3-5 day forecast based on smoke signals in the sky! I’m not sure who is wanting me to learn this crucial life lesson, but I suspect it is the ghost of an old woman I once knew in Bohemia who could predict the weather based on her rheumatism.
She came from a long line of dousers and knew the frisson of a rain storm from the sky or streams underground with uncanny accuracy based entirely on degree of hip pain.
Of course, she never knew the regular 30-50 degree sudden temperature swings that in these parts come with the manufactured weather. That’s called scientific progress! Something tells me she would not have approved. But then again, being a wise crone, she’d have known that no one of critical influence would give a crap what she knows or how she knows it.
Those top 3 photos are from our wee homestead airspace, the bottom two from some random techie dude in the UK trying to normalize this disgusting spectacle.
The tomato plants themselves look pretty pathetic, no thanks to the temperature swings and the goats who like to nibble on them. But still, it’s a rarity, and it’s kinda fun. A fresh tomato salad and a volunteer watermelon in mid-November, because there’s got to be a silver lining somewhere, right?!
We were lucky enough to be gifted a box of garlic from a generous homesteading friend and Hubby has prepared their beautiful beds, with lots of poop, of course. This friend had also just taken the long road-trip to our best raw milk source in the region, so I could not resist the now quite steep price of $10/gallon in order to make one large cheese of our favorite variety. Think that’s expensive, the farmer said his competitors are now at $12!
Ready to plant (L) and a rare treat and fine gift (R)
The mommas and kids are doing great, though it’s a bit of a pain keeping them separated, especially when it’s cold. I was hoping they might be weaned already, being it’s been over a month. So, we tested it, and no such luck. Those greedy kids got right back on the teets.
But, I’m having too much fun cheesemaking to share, sorry kids!
Both just pressed: Pepper Jack on right, which will be aged for two months; and a cheese made from the leftover whey of the Pepper Jack on left, to be soaked in cider for four days for added flavor and eaten fresh.We marked the emerging monsters for quick recon
A third has joined the alien eggs (see previous ‘WTF Photo’ post) or more likely, the stinky phalus circle. It’s become my new morning normal, what are the eggs up to today? One tried to emerge recently, only to fall flat.
I’m hoping they become something like this photo from a web search:
Stink horn mushroom
Cool, right? Perhaps begging the question: Which came first, the dildo or the mushroom? 🤣
Ahem . . . too much??
So, in other mushroom news . . .
On left, not edible, but a lovely pale yellow and so cute. On right, bland beige, odd smell, edible,delicious, but not so cute. With them I made a mushroom soup and added them to a cheese quesadilla—so tasty.
And wouldn’t you know, pigs really do fly! We woke to find our boar missing. It was quite the melodrama and Hubby was in quite the anguish about it. We’ve had him for many years now and saw no sign what could have become of him. Initially.
Hubby’s schedule was to breed the sows next month, as per usual. Papa Chop decided he couldn’t wait, apparently. We’ve got 4-foot fencing keeping everyone separated, which has worked just fine, until now. After some searching and hollering he eventually showed up at the fence line again, only to jump a second one to get at another sow. Just, Wow!
Never a dull moment on the wee homestead. Since our last update we’ve got limping dogs, goat rodeo, weather whiplash, a huge harvest of sweet potatoes, new cheeses and old ferments.
If it’s the cooler temps or longer nights or more critters creeping around, we can’t say, but our dogs have been doing a lot of midnight galavanting. First they got into skunks, and that was bad enough. Now we go out first thing in the morning to find them wet and limping and exhausted. We’ve started taking them for walks during the day trying to tire them out and make sure they get enough gentle exercise, because we’re worried they’re going to get themselves into some real trouble. It’s working out very well for our barn cat, Skittles, who now roams wherever she wants without fear of attack.
A gentle walk for the whole crew and a carefree cat
Milking just three goats twice a day is proving to be quite the chore considering with the two first-fresheners it’s a constant battle of wills. It seems every day they learn a new trick trying to get free treats. First it was bucking and kicking, then squatting making milking impossible, now one has graduated to full refusal, getting up on the milk stand only to lay down flat. It takes both of us, Hubby to hold legs and supply food, me to grasp the bucket with one hand and milk with one hand, each with our reflexes on full alert to shift, draw, grab in the split second it takes a hoof to swipe, spill, crush. It’s really not fun. At all. I have to remind us both that it takes patience and to stay focused on the rewards.
Cheese!
On left: Ziegerkasse, a whey cheese soaked in wine and 30-minute mozzarella. On right: Caraway Gouda just pressed and salted and soon to go into the aging fridge to join three Camembert and a Muenster.
In garden news we got a very early frost and then the temps shot right back up to the high 80s. It’s cooled down a bit since then again and we got a whole 1/2 inch of rain, woohoo! It hardly made a difference, but maybe my fall seeds have a better chance now of germinating.
We harvested loads of sweet potatoes and still have more to go. The vines can’t handle even a light frost, like the basil, so we got all we could manage beforehand though the tomatoes and peppers survived, so that was a pleasant surprise.
I continue to experiment with fermenting all kinds of veggies and they are coming out so delicious. I moved them from the aging fridge to make room for the cheeses, but they kept great in there all summer. We’ve got all kinds of goodies—cucumbers, basil, peppers, okra, carrots, cabbage—and soon I’ll be tying sweet potatoes.
A whole world of deliciousness I’ve only really embarked on seriously starting this year, and thanks to this excellent book.
P.S. Sorry for all the sideways photos and if you get a crink in your neck trying to view them you can thank WordPress for that. I spent an hour trying to correct them, and it’s not working. My WordPress experience is getting worse and worse, which is why the days of this blog will be over soon as it’s just become too annoying to continue it. It’s gone steadily downhill since they forced the Block Editor on everyone. They continually make changes that only make it harder and more time-consuming to post. Oh well, it was fun while it lasted!
I’ve got some complaining to do today, but there are some rays of sunshine, too, fear not!
Let’s get the crap out of the way first, don’t you think?
That’s ‘man-made Climate Change’ alright!In the mornin’, in the evenin’, ain’t we got fun?!
“Climate change”— aka Geoengineering/Weather Modification — continues to haunt us. That is, in droughting us out, mercilessly. I have little hope for the fall garden. I’ve had very poor germination in some crops, none at all in others. That could be the high soil temperature, the still scorching sun and heat even now into October, or perhaps it’s all that crap in the atmosphere.
The pastures are so parched, which means, as I mentioned last time, more sheep than we’d wanted to will go to freezer camp.
The upside is, we are eating very well these days. We’d slowed down on meat consumption over the summer because the freezers were low. The hens had really slowed down laying too in the heat. Now we’ve got meat and egg surplus and we’ve been indulging accordingly.
That also means tallow, which is like white gold to me!
Hubby also pressure canned us some lamb and broth. Yum!
They want a pretty penny for this stuff, which makes sense considering all the costs and effort involved. A basic tallow balm will set you back $15/ounce! I’ve already made one hand balm with rather erotic-scented essential oils that’s got the thumb’s up from my sole customer. 🤗
On to the garden . . .
The purple Czech hot pepper is still my season favorite. It’s still doing beautifully (under shade cloth) and is a lovely little plant I’ll try to over-winter indoors. Hubby is making hot sauce in the fermentation crock that I’m sure will be top-notch.
Pictured: the purple Czechs in the center back, Thai basil to its left, sweet basil upfront—so it is protected from full sun in every direction except from the east.Even under shade cloth and screening the fall crops are not germinating. Luckily I was able to start a few indoors under grow lights.Tomatoes also started indoors mid-summer under grow lights, now looking pretty good transplanted outside last month. Fingers crossed it doesn’t frost too early and we’ll get the rare fall harvest of plump red tomatoes. Dare to dream!
We’ve finally fully weened the kids and it’s been a very loud few days! I’ve got enough milk again to make some good cheeses, which is just about my favorite thing to do in the world. Or, I just really missed it all summer and I’m really sick of the garden.
The kids will be fine without their mamas, they just don’t know it yet. 😆
I’ve got to get practicing my cheeses again, because the interest in homesteading has really been growing around here. A nearby group has formed and asked us to share some knowledge, which we are pleased to do. Hubby will be lending a hand in the butchery department and I will be offering my fermentation wisdom— in kombucha, soft cheeses and sourdough—for now, hopefully moving on to more advanced skills if interests persist. It’s been a very long time since I’ve done any teaching and I’m already nervous! But, I’m so pleased folks are really starting to see the value in more self-reliant living.
Whether it’s out of necessity or innate interest, I’m thrilled more folks are choosing a more natural lifestyle.
And . . .I think the more the big shit stinks, the more we should be celebrating the small stuff.
And . . .Just in time for Halloween . . .a visit from a black widow!
A respite from the heat, but still no rain. We surveyed our fenced land for grazing and have come to the sad conclusion that our intention last year to grow the herd will not be achieved in the near future.
Seemed like the right thing to do, growing the herd, considering food inflation and especially high meat prices, and the fact that Hubby is here full-time now, and that more bartering/trading could be in the foreseeable future. But, the parched land screams otherwise.
Between the steeply rising cost of feed and the meager forage available, and no guarantees the stranglehold of the weather terrorists will let up any time soon, we come to some difficult decisions.
We will wait another year to freshen the goats, drastically reduce the number of sheep, and breed back only one sow. We will maintain the poultry flock as-is for the most part, but had hoped to add ducks once again to the mix. No rain means fewer bugs means more supplemental feed. So that plan is not looking too good now either.
Planned building projects are also getting postponed. A ‘milking parlor’ was on the list, some much-needed repairs to the deck, rebuilding the greenhouse, a field shelter for the herd, and on and on, plans are easy, implementation, not so much!
We are blessed with an already achieved minimalism: Living seasonally, frugally, well-acquainted with the boom-bust cycles of our overlords and still small enough to be flexible, and with enough local support to know we’ve got each other.
Our most crucial long-term goal remains: Growing our own feed—perennials as well as annuals.
We hear the word ‘sustainable’ repeated multiple times a day these days, but there’s rarely anything truly sustainable being suggested.
It’s 99% hype and green washing. But actual sustainability does exist, and the more self-reliant we can be, the closer we are to achieving it.
How do we measure up?
And it’s not like there’s not plenty for us still to do and learn here, even with squeezing the belt tighter.
I’m still very interested in herbalism, especially as it pertains to our local environment. The best things in life are free, or nearly so, no?!
And while I do appreciate the allure of the consumer life, I’m far more fascinated by the natural world all around me. It’s always a matter of slowing down, observing ever more closely, teasing out the potential of all that is all around me, and some of that certainly means our local community, but that doesn’t just mean the people.
I’d love to learn more wild crafts, as well as more fine art tuning; more science, and more speculation; and much, much more about where and how these endeavors mesh.
There is a different brand of “More!”, isn’t there, than the furious Billy Idol sang about?
Or, maybe it’s all the same, in the midnight hour?
Every day on the wee homestead brings some new mystery, most of which go mostly unsolved. No need for UFOs, Jesus’ image on your morning toast, or Big Foot sightings around here—we’ve got baffling bees, mystical mushrooms, and unexplained murders.
I’ll start with the most dramatic. A rancher neighbor was terribly shaken up and recounted a recent disturbing event at their place, meaning to warn us. They found two calves bleeding, one dead, one still barely alive, which they had to put down, the injury was so severe.
She had been crying, as I would’ve been as well, and told me in their nearly two decades here they had never seen such a thing and had no idea what creature had done it. It wasn’t any kind of injury they recognized or have had to deal with before. Each one had a single tear right up its undercarriage, with the entrails spilling out, and nothing eaten. Coyotes being our typical predators around here, I inquired along those lines and she shook her head, clearly, not this time. We do hear stories about panther sightings on occasion, I myself thought I saw one once too. But again, the gnawing question, predators don’t just kill calves for the fun of it. Two calves killed, no markings or traces of a struggle, and nothing eaten. That is a mystery I prefer not to think too much about.
So, quickly, on to better stories!
I have an update on the bizarre ‘mushroom blob’ from a recent post. Over the last weeks it has developed into typical bracket or crust fungi. While now at least it is generally identifiable, the mystery still remains, because bracket mushrooms grow on trees, not under vines in regular garden soil. There is not even wood mulch on the top of the bed where it’s growing.
The fungi when I first found it above, and again today, below.
My only guess is that the mycelia network is coming up from below this raised bad. We threw a bunch of wood chunks down before piling on the soil. But, that might be a stretch, as I’ve never heard of these mushrooms growing on anything but living or dead bark. I just don’t know.
Mushrooms being my second favorite mystery after bees, we end with a sweeter little story.
This bitternut tree was all abuzz with activity this morning. It’s hard with photos to get a sense of how many bees were working it, so there’s a short video clip below for the sound effects.
We couldn’t help but think it was such odd bee behavior, because nothing on this tree is blooming—no pollen, no nectar. Yet the bees were clearly eating something off the leaves. So, we licked the leaves, and they taste sweet! I have no idea why this would be, but the leaves seem to be exuding some kind of sap. The bees have been all over it all day, so it wasn’t just morning dew.
This sounds like the simple sort of mystery a local arborist could solve for us. If I find out, I’ll be sure and let y’all know, so you don’t loose any sleep over it! 😆
Luckily as mood boosters we have Hubby’s homemade sparkling wine coolers. It’s his own concoction, made from our own ‘new’ wines—pear mixed with wild grape—complete with bubbles! It’s really tasty, not too sweet, and a lovely color. And bubbles!
Delicious!
The goats are still impressively darling and annoying and belligerent at once.
Even from a distance it’s hard from a photo to get a sense of how high up they really are!Very surprising the bees tolerate this, but they do!One of the many trees toppled during the tornado now makes a favorite hiding spot
Beautyberries and mist flower don’t mind the late summer heat.
The garden still has many happy visitors, but I’m not one of them!
You’ll find me inside with the air conditioning, an icy wine cooler, and a pile of books and movies to attend to!
Really, yoga’s not enough torture for you, you need hooves to the spine, too?!
We love our goats, but not inside, duh.
New screenplay idea: Goats Who Stare At Men!
Because of the heat and drought the best forage is close to the house, where we are regularly watering. It’s good for the goats, and for us it makes for better entertainment than most TV. There are drawbacks though. Like they eat pretty much all the plants, not just the ones we want them to eat.
And they tend to follow me around, waiting for the extra special treats I bring them from the garden, like their favorite, sweet potato vines and morning glory.
Feeding frenzy
And they want to climb on everything.
Going out on a limbJust out of reach!“I’m too sexy for this grass”
Our once somewhat peaceful morning coffee now attracts a team of show-offs. (I don’t think Bubba approves, considering what they do to his bed.) They do giant leaps off the deck, too, that look a lot like the tricks snowboarders do, but not on cue, unfortunately.
Please feel free to enjoy 2 minutes of Chez Kensho programming!
Just choose the wrong tool, fool Then screw up the cheese, Steve Don’t gum up the dough, Joe And roll it out slow . . .
Hehe, just playin’. My mom used to love that song.
Granny requested in the comments that I use yesterday’s failed ravioli as a teaching moment. As open to that excellent idea as I am, because I agree that failure is the best teacher, still, it’s hard to teach anything when you still suck at it.
We only ventured into homemade pasta last month after buying a hand-crank pasta maker. Hubby started us in the adventure, brave man that he is. He read the directions, watched some vids, and proceeded to cursing his way through a batch of fettuccini, of which a good portion went to the pigs, because the ‘noodles’ were so scrunched and mis-shaped they’d never taste right.
They always make it look so easy in the videos! Alas, manuals and videos are no substitute for hands on failures.
He tried a second time with somewhat better results, but was still discouraged. Enough so that I knew if I didn’t step up to the plate soon the new machine would end up in the back of the storage closet only to be seen again during spring cleanings.
And I know for sure ravioli is going to be my thing. Eventually. I just love to play around with fillings and shapes and assemblages and finger foods.
Ravioli is not a finger food, you might be thinking? But, toasted ravioli is! Which is why I had Mom on the mind, because it reminds me of growing up in the suburbs of St. Louis, from where this popular dish originally hails. It was on the menu of every bar and pizza joint in the region. We ate it often, and it’s so delicious.
You’d think I’d try to master simple ravioli first, right? Nope. Gotta go for the gusto first time out. At least I did it with less cursing. (Hubby was in his man cave, and so can’t verify that fact.)
I learned immediately that the special ravioli attachment was a nightmare-level mistake and quickly gave it up.
When I wrote yesterday that it was all ruined, that was before tasting it. It actually wasn’t too bad. It only remotely looked or tasted like the dish I was going for, but at least it didn’t have to go to the pigs.
As for the multiple learning opportunities, where to start. The filling was very tasty, and all from the homestead (diced liver, sausage, onion and basil), but it wasn’t diced finely enough. That might have worked out ok, except that the dough was drying out too much, too fast, because it’s so hot we have the air conditioning blasting in the kitchen with extra fans blowing, too. To try to moisten the dough sheets just made them gummy, and whether too dry or too gummy, they still tore quite a bit when I tried to form the filling between the sheets.
The dough sheets were getting stuck in the machine on one side and crimping up, I’m still not sure why. So I tried using half the recommended dough amount for shorter sheets, which worked better, but they were still somewhat lopsided with very ragged edges and some small holes and tears.
I thought I might still be able get away with it, because ‘toasted’ ravioli actually means ‘deep fried’. What better way to hide broken dough than with another layer of egg, flour and breadcrumbs, right?
Except my homemade breadcrumbs weren’t fine enough and uniformly-sized like the store-bought varieties are, so while deep frying they didn’t cook evenly. Some parts were burned, some hardly browned. My ratio of edges to filling was way off on some of them, leaving large edges so crunchy they tasted more like dough chips.
The results reminded me of that McDonald’s skit by the young Eddie Murphy!
I’ll take it in stride, and give it another try, before throwing the machine in the back of the storage closet. 😒
