Tag Archives: recipe

Skillet Brownies, Pesto Pasta, & Walnut Banana Bread

30 Mar

Dark Chocolate & Hazelnut Skillet Brownies

Recipe from theKitchn here.

My last post was about Nutella Oreo brownies, and now this post also includes dark chocolate hazelnut brownies… You may start to be seeing a theme with what I’ve been baking lately. I’ve got to say that I’m enjoying making all these cookies/bars/brownie recipes though because back home if I made any of these I wouldn’t have people to eat them! The recipes always produce 24+ pieces and there was no way my friends and teachers could eat all of them. Some are dessert fans, others are watching their sugar intake, and still others are just watching their weight. But with starving college kids, no one is really that picky. :)

Dark Chocolate & Hazelnut Skillet Brownies

Dark Chocolate & Hazelnut Skillet Brownies 2

Pesto Sauce: perfect for pastas!

Recipe from Allrecipes.com. 

But you’ll also notice that this title includes pesto pasta, which is a savory dish. I’m also trying to cook more and utilize the kitchen I have in my apartment.

I haven’t always liked pesto sauce but just within the past year or so I’ve grown to like it, especially on pasta and pizza. It’s green color isn’t a bright green. It’s more muted. Yet it’s made of olive oil, nuts (pine nuts or walnuts), basil, garlic, and Parmesan cheese. What’s not to like?

Unfortunately, I didn’t take a picture of the final product (pesto penne pasta)…but (to my amazement) people finished the entire container at the potluck!

Pesto sauce ingredients

Pesto sauce ingredients

In the blender

Pesto sauce ingredients in a blender. (I wish I had a food processor.)

Walnut Banana Bread

Recipe adapted from Tartine bakery cookbook.
I found this recipe in a cookbook so there’s no website. However, if you want the recipe, please email me at nell.notebook@yahoo.com I would be happy to share with you.

Because my mom requests banana bread so often, I’ve posted several times about it already. I’ve even found my favorite recipe too. The recipe comes from Tartine, a San Franciscan bakery in the Mission District. It’s a small, homey bakery with friendly people. I’d go there more often if I didn’t live on the opposite side of town. Alas!

Walnut Banana Bread

Remember to toast the walnuts before adding them to the batter. This makes them so much more flavorful!

Gotta Love Nutella Oreo Brownies

4 Mar

Greetings! I am back with some pictures and comments of a  monostrously crazy-looking baking endeavor.

For the volunteer club I am a part of (Circle K), I baked a brownie-like dessert for the annual Spaghetti Feed auction.

Here’s what I made:

Nutella Oreo Brownies

“What is THAT?” you might be thinking (not necessarily in a good way). I know, I know they look sort of funny. But trust me when I say that these brownie-like things are delicious.

First of all, they are NUTELLA brownies. It’s more nutalla than flour! What’s better than sweet, chocolate-y, hazelnut brownies? …

Nutella and Oreos

Of course, ones that have whole Oreos inside it. This is the second reason why these brownie are delicious.

The Layers

And as if Oreos and Nutella weren’t amazing enough. I added other layers of yumminess on top of the oreo: a small teaspoon of marshmallow cream, four M&M’s, and graham cracker bits. Then I topped it off with another scoop of the Nutella brownie batter. Ta-da!

Packing up the monster brownies

Yep, that’s my monster brownie! NOW, what do you think? Delicious, yes? Fattening? Yes, that too. ^^; Ah, but that’s why whoever bid on the boxes of monster Nutella-Oreo-M&M’s-Marshmallow-Graham Cracker brownies should have shared them.

Brownies all packed up

If you’re looking for the recipe, here’s the original recipe that I adapted mine from: http://butterbaking.wordpress.com/2012/02/10/oreo-and-nutella-brownie-bites/

First Post from My Davis Dorm

30 Oct

Hi Everyone!

I’m here to quickly post up some pictures of my food adventures at UC Davis. For those who know me personally, you will have seen some photos on facebook but I have some new photos and stories here.

FYI: If you’re interested in more frequent updates on my food adventures, then you can follow me on twitter: @Notebookworthy. :)

Downtown Davis Farmer’s Market

Check out the prickly pears on the right! Who knew they existed? And I never knew there were different shades of purple that eggplant could be. And don't even get me started on how strange those squash look. Amazing. *I also like their sense of humor. The sign over the eggplant says "Grill me! I'm a superstar." :P

So at the farmer’s markets, I usually go with my friend Liz and the last time we went, we ended up walking up and down and all around the market 6 times, and each time we saw something different. The second time we went there we learned not to eat breakfast before hand and to instead get there early and buy a freshly baked pastry. I got a large cinnamon roll – the size of my whole hand with fingers extended! – and she got a scone and expresso.

But the first time we went we had a good time too because we ended up buying fresh basil, chinese long green beans, several types of eggplant, squash, and garlic. Then we made a veggie stir fry the next night. We were happy kids especially since we were so used to eating like this at our homes.

Segundo Residence Hall Garden

Luckily, I don’t have to go all the way to the official student farm which is located off of campus because the residence hall here has a little garden where we can grow produce. After the summer vegetables were harvested, we planted the fall (winter?) produce like purple and white beets, green beans, squash, tomatoes, basil, and much much more. I was only able to stay for an hour so I’m not sure what else they planted but I passed by the other day and all the boxes are filled so this week I’ll figure out what else they planted.

No more having to try growing tomatoes all by myself on the rooftop of my apartment. I've got a garden team!

The Green Chef Challenge: Team Cuarto!

At the Dining Commons (DC), I saw a sign posted calling all cooking enthusiasts. How could I not resist?

Photo credit: UCD

I got lost on my way to Cuarto (the dorms of campus) and almost ended up on the freeway….on a cruiser bike. Right before the road turned into an on ramp, I pulled into some apartments’ parking lot and called the coordinator. Luckily, she steered me in the right direction. :)

We had a team of five and one UCD chef, a list of vegetables produced on the Student Farm, and a 3-hour time limit to create a dish for the judges who would judge the dish on appearance, taste, and reproducibility.

Some of the ingredients:

  • eggplant
  • olive oil
  • setan (meat substitute, made of flour)
  • cherry tomatoes
  • mini strawberries
  • vinaigrette sauce
  • boy choy
  • zucchini
  • brown rice
  • sea salt

    Photo credit: UCD

We could NOT use:

  • garlic
  • onions
  • oil

It was difficult to create the flavors we wanted since we couldn’t use the above items, but I think we did pretty good considering we were limited.

The chef had great ideas so we mainly went with his ideas but we were free to incorporate some of our ideas and own techniques while prepping and cooking.

photo credit: UCD

And our final creation included:

  1. Mixed vegetable gazpacho (cold soup) with fried eggplant chips on top
  2. Bok choy vegetable fried rice in a thin zucchini wrap topped with fried setan and fresh cherry tomatoes
  3. Strawberries rolled in a fresh vinaigrette sauce

photo credit: UCD

Cooking Club

I also joined the Cooking Club at Davis. The first meeting’s theme was “Home” so I made an apple blueberry cobbler with a cinnamon walnut crumble on top. It was a hit! The girl behind me was talking to someone and she said, “OH MY GOD. This cobbler is delicious, guys! I’m going to get some more.” It made my evening and helped me survive through Philosophy discussion which was right after.

Apple Blueberry Cobbler with Cinnamon Walnut Crumble Topping

(unbaked) Apple Blueberry Cobbler with Cinnamon Walnut Crumble Topping -- yes, there was oatmeal in the crumble too!

My plate: pesto pasta, marinara pasta, banana bread, poppy sead cupcake, chocolate chip cookie, and my cobbler :)

My plate: pesto pasta, marinara pasta, banana bread, poppy sead cupcake, chocolate chip cookie, and my cobbler :)

This week’s theme is Halloween so I’m going to bake pumpkin spice cupcakes in halloween cupcake liners. So excited!!!

Hopefully I don’t get sick this week though. Last week baking with a fever was no fun. :(

Circle K International – UCD

I happened to see a post on the UCD Class of 2015 post asking if anyone was going to the Circle K meeting. Having nothing to do and simply browsing through the site, I kept reading the comments. Someone asked, “What is Circle K?” The original person responded saying it’s a community service organization/club on campus.

Since I was looking for this kind of club, I was immediately hooked. I Googled what Circle K was and found their website here.

I was sort of thrown off with all the video game references because I thought “Eh… I may not fit in with this group after all…” but I went to the calendar and I liked the various events they held and the other service organizations they were affiliated with. I was especially intrigued by the “Challah for Baking” weekly event.

After emailing back and forth with the service rep from Circle K, I went to Challah for Hunger, had lots of fun, and then went to the general CK that night.

Funny story about that meeting actually. A couple of the CK members at Challah for Hunger mentioned that the meeting’s theme was plaid. “Where any plaid you have,” they urged warned. It felt like a warning at least. Their facial expressions seem to say, ‘If you don’t wear plaid you’re going to have to suffer some sort of embarrassing public humiliation.

After Challah for Hunger I went back to the dorm and pretty much ran around the tiny little room as if I were a tornado. I tore through my drawers and closet as if the building were on fire and I was trying to find my most precious possession. I was about to give up finding a plaid anything when I remembered that I had this plaid pajama top.

I wasn’t sure if this was something that was presentable for outside but I had nothing else. The plaid shirt was sort of fuzzy, made of red material with forest green lines so I paired it with a lighter forest green shorts with a brown belt and a yellow tank top. I figured I was going to go for a “forest ranger” look. Luckily, it didn’t turn out too weird and at the meeting, I won team points for being in theme clothing for my new CK family – the Zoras!

Right after the meeting, I had to go to the Dining Commons (DC) to have a reunion with the Green Chef Challenge participants so I simply went there with my plaid costume. It was getting cold so I buttoned my plaid shirt up all the way – which was a bad idea – because I really did look like I was about to crawl into bed and go to sleep (haha). And funny thing too was that we took pictures so now there’s evidence! But, I’m not posting the pictures here… :P

Anyway so since I like adore being in CK a lot especially in the Zora’s, I decided to bake them cookies for the next meeting. Unfortunately I had baked for three straight hours the day of the meeting while having a fever so I was not in great shape in time for the meeting. I dropped off the cookies with the team leader hoping they would get eaten, but they weren’t eaten until two days later! By then my beautiful graham cracker topping was not crunchy, but everyone still loved them. :)

Inspired by Picky Palate's S'more Cookies (recipe here). I was actually going to only make 1 batch but decided that I didn't have time (and energy) to bake cupcakes for CK so I just doubled the recipe. By the way, when Picky Palate calls them giant, she wasn't lying. Look at how huge they are!

Challah for Hunger

Yeeee - challah if you like Challah for Hunger! ;)

I just mentioned that I volunteered at Challah for Hunger and for those who don’t know what challah is, it’s a Jewish bread. Now I knew it was bread but I didn’t know it was a Jewish bread so when I showed up at the volunteer club house – it’s literally a house – I was surprise but not deterred. Besides the house smelled of sweet pumpkin and cinnamon. (That week the recipe was for cinnamon sugar and pumpkin challah – yum!)

I eagerly joined where I could that first day which was simply making labels for the bags and putting the finished challah in them. Just to show you how bad of a speller I am, I was constantly misspelling every other bag by writing, “Cinnamon” and then “Cinnamin” (incorrect). Haha… luckily the guy next to me noticed and corrected me before I wrote too many “Cinnamin” bags.

Pumpkin Spice Challah - Week 1

The next week I actually participated in shaping the loaves with contained either nutella or olives. I’m actually pretty good at making the filling stay inside of the challah strands. :) And then because I was going home that weekend, I bought one olive challah and one nutalla challah. I was just going to buy one, but when I was given a sample of freshly baked olive and nutalla challah my taste buds gave me no choice!

Olive Challah - Week 2 ---- This one I actually ate with my mom and we warmed it up for 30 seconds and the whole loaf was delicious. The bread was soft like Filipino sweet bread but it was firmer than that; and the savory taste of the olives complemented the bread so well. Too bad we didn't have any olive oil to dip it in. And if you're wondering about the nutella, it didn't last long enough for a picture (haha).

The third week I showed up on time at 1pm and participated again in shaping the bread and filling it with pesto. (mhm…) I wish I could have tasted it but I had to leave early to help out at the Resident Garden and then see my Stats TA. (boo…)

The Dining Commons – Segundo

Eggplant Provencal with side salad and setan

Farm to College Theme Night

Farm to College Theme Night - all of these are REAL

Farm to College Theme Night - all of these are REAL

Ta Ta for Now!

So since it’s Halloween Eve, I want to wish you all a Happy Halloween!! I hope you taste all the lovely holiday foods out there. The seasonal treats make this time of year very special and memorable.

Happy Fourth of July!

2 Jul

I’ve been so busy between volunteering as a Teacher’s Assistant for a week at my old school, then starting my Nutrition class at Skyline College, and interning at the Chinese Hospital to publish their annual newsletter.

Whew.

I know my friends may think I’m crazy for doing all this during summer, but to be honest, I love to keep myself occupied. I enjoy lounging at home but it’s nice to have stuff to do, things to do, and people to see.

Because I’ve been so busy  I haven’t had time to update the blog. I’ve been meaning to update it with fabulous pictures of the restaurants I’ve been to so I finally did that in the first post of today. Haha. I go about a month with not a peep and suddenly two posts in a day. Look out!

Red, White, and Blue Berry Yogurt Cake

Inspired by Nicole Weston (Baking Bites).

With my new Android phone I’ve been able to receive tweets directly on my phone. I use my Twitter account basically to follow other bakers, bloggers, and food-related people/organizations like SF Food Carts (@sfcarts). One of those bakers is Nicole Weston (twitter alias: @bakingbites).

She tweeted “The perfect cake for 4th of July. Or any day in July, really. http://fb.me/E50y6aCr” on June 24th.

Nicole Weston's (aka Baking Bites) original Red, White, and Blue Berry Yogurt Cake. All credits to her. Delicious looking, ain't it?

Always wanting to bake for a holiday, I clicked on the link. When I saw her picture of the cake (shown above) and read the directions, I knew that the cake was within my ability.

“I can do that!” I remember thinking my mood suddenly lifting.

Adding the berries in

And that’s just what I did today. I baked that cake and made the frosting. I’m going to cut a slice for my dad so he can try it as well as cut more slices to share with Eric (my friend, buddy, and family friend). Of course, if I remember any other people who would like to have some, I would share with them too! That’s the best part of baking: sharing with others.

Please see Nicole’s site “Baking Bites” for the recipe.

Red, White, and Blue Berry Yogurt Cake

My version of Baking Bite's Red, White, and Blue Berry Yogurt Cake

Slice of Berry Cake 2

Slice of Berry Cake

Moist Banana Walnut Bread

Tartine's Banana Walnut Bread

Adding the toasted walnuts and sprinkle of (improvised) oatmeal

I can’t remember how many times I’ve posted a recipe for banana bread here. My go-to recipe for this has been from this random blog I found about two years ago, but I’ve found another favorite.

This recipe for banana bread is from San Francisco’s beloved bakery Tartine. I went here last year for my birthday and loved the experience. Luckily my mom anticipated my attachment to Tartine and gave me the cookbook right then there too.

I don’t think I’ve made anything from the cookbook until now because I was looking for another banana bread recipe for my mom’s coworker on his birthday.

This banana bread is rich with a tender crumb. It uses three bananas  – most recipes I’ve come across only use two – and real butter – not oil like most recipes. Oh, but this makes all the difference.

If you would like this recipe, please email me at: nell.notebook@yahoo.com

I would be happy to share this wonderful recipe with a fellow baker. :)

Tartine's Banana Walunut Bread

Finally, Happy 4th of July to you all!

Summertime Calls for a Feast

7 Jun

One Red Bell Pepper

With no more school (until September – yay!), I’ve had a lot of time on my hands.

I’m not complaining though. I get to wake up late, lounge around the house, finally get dressed after 2 hours, go outside and walk around my neighborhood, and annoy my cat to no end. Of

Three zucchinis course there are other days when I actually see friends but having all this me-time is wonderful. I can feel my batteries recharging. I suppose that

makes me a introvert, right?

Anyway, today started off as the same except that I knew that I was going to do some baking Two Carrotsand cooking. Yesterday my mom was craving a “brownie-like chocolate cake without frosting” but because of my doctor’s appointment, I didn’t have time. And just last Friday I was craving chili because of the chilly weather, which then got my mom excited for chili too.

She told me that I had the optiOne and a half cups of beanson of making

either today but I decided that I had the whole day why not make both? So that’s exactly what I did. I even made fresh corn bread!

 

 

The Dinner Table Components

Bowl of Chili sprinkled with Chopped Chives and Cheddar Cheese

Bowl of chili sprinkled with chopped chives and cheddar cheese - turned out a little sweet due to the canned diced tomatoes but with the ground Cayenne pepper it still had a kick!

Buttermilk Cornbread

Buttermilk cornbread - reminded me of the potluck at UC Davis

Oranges and Blueberries

Oranges and blueberries - to clean the pallet of course!

Chocolate Almond Torte

Chocolate almond torte - delicious, delicious delicious! A thin little slice of this dense (yet flaky) chocolate torte is all you need to satisfy any chocolate craving. Recipe from Joyofbaking.com

Mom and I also had an mixed green salad with chopped apples, mushrooms, and candied walnuts but I forgot to take a picture of it – whoops! Next time.

If you want any recipes, comment or email and I will be happy to share them with you.

Until next time, I hope summer is treating you well!

Whipped egg whitesChopped toasted almonds and chocolate butter mixture (Chocolate Almond Torte)Glazing the chocolate almond torte

Summer Tip: Check out your local Farmer’s Markets because summer fruits (melons, blueberries!, peaches!, etc.) and veggies are in season. This means great-tasting produce for good prices and a big “thank you” from Mother Earth. :)

American Tart: Banana, Strawberry, Blueberry Galette

6 Aug


By the looks of it, you might be thinking… “Hey…there’s some red…white…and blue… Oh! I get it! It’s an American Tart! Gotcha! …But wait, it’s past July 4th…”

Yes, I’ll agree with you, it’s a great idea for July 4th. Had I realized that earlier I would have made it then. I didn’t actually notice the colors until I was assembling the galette.

The story behind the galette is quite simple. If you’ve read my last post, then you’ll know that I made the savory onion, potato, Gruyere galette about a week ago. When I made the crust or that galette, I had made a second one for another galette. Since I had three ripe bananas at home and an abundance of blueberries, I decided that I’d make a galette with those two items. The strawberries came in at the last minute.

My favorite part about this galette is that because I used ripe bananas, I only used 1/4 cup of sugar for the filling. :)

If you’d like to make the recipe, then here it is! Just remember that this is my own experimental recipe!

American Tart: Banana, Strawberry, Blueberry Galette Recipe

Ingredients:

  • 1 flaky tart/pie dough from here
  • 3 ripe bananas (#7 at the right), sliced and chilled
  • about 5 or 6 medium strawberries, sliced from top to bottom
  • about 1/4 cup of ripe fresh blueberries
    I suggest fresh because it bakes quicker; otherwise, frozen blueberries at room tempt should work fine
  • 1/4 cup of white granulated sugar
  • 1 egg for egg wash

Directions:

  1. Roll out the pie dough into a 10in circle, about 1/4 inch thick as best you can; galettes don’t have to be perfectly circular because you will end up folding the sides later. Place rolled out dough on a baking sheet either lined with parchment paper or greased. Chill about the dough on baking sheet for at least 30 minutes while you prepare the filling.
  2. Preheat the oven to 400 F. Place the rack in the middle.
  3. Place the sliced strawberries and blueberries in a medium size bowl. Add the sugar and mix just until the sugar dissolves and the natural juices of the berries show.
  4. Take the dough and baking sheet from the refridgerator. Arrange the bananas pointing towards the center of the dough. The bananas should be easier to work with since they’ve been chilling. If you didn’t chill them, don’t worry. You’ll just have a stickier mess. :) Arrange the strawberries facing outwards and add the blueberries around it. It should look something like this.
  5. Fold up the sides of the tart so that it’s pleated and looks pretty. The berries will get very juicey if you placed the on top like I did, so make sure that your crust comes up pretty high, unlike mine below. I didn’t fold the tart high enough so the juices spilled out on the baking sheet, which resulted in a big mess.
  6. See? The blueberries are peaking out. Try covering them or use less bananas.

  7. Brush the tart dough with the whisked egg. This will make the tart a golden brown color.
  8. Place tart in preheated oven and bake for about 37 – 40 minutes or until crust is a golden brown color and fruits are somewhat soft.
  9. Once done, let it cool on a cooling rack for at least 10 minutes. Otherwise serve warm and garnish with ice cream, whipped cream, or fresh berries. :)
  10. Enjoy!

A Savory Onion, Potato, Gruyere Galette

3 Aug

Recipe from Sur La Table; recipe also available on blog

I attended baking class at my local Sur La Table downtown. I’ve learned good tips about baking with cookies, pies, tarts, souffles, and just kitchen tips in general. One of the best things is that I got to keep all 25 recipes. :) The Onion, Potato, Gruyere (Cheese) Galette was a big hit at home so I decided I’d try to recreate the galette at home by myself (without the crew at the class). In case you don’t know what a galette is, a galette is a French pastry tart that can either be made sweet with fruit or savory for a dinner.

Here’s my result!


Here’s the recipe in case you wish to tackle it. You can also use your own high-quality pie dough from the store, but if you’re extra ambitious you use the following recipe for flaky, homemade pie/tart crust.

I know that there looks like there is a lot of directions to read, but it’s actually a lot easier than that. Don’t be intimidated!

Pie/Tart Crust Recipe

*Can be made up to 2 days ahead, cover with plastic wrap, and keep refrigerator.

Ingredients

  • 1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch pieces
  • 3 to 4 tablespoons cold water (I ended up using more; you need just enough water to allow the flour and butter to come together to make a dough)
  • 1 1/4 cup (6 1/4 ounces) unbleached, all-purpose flour
  • 1 1/4 teaspoons sugar (omit for an savory crust; I forgot to do this and it turned out fine)
  • 1/4 teaspoon salt


Equipment: small measuring cup, pastry blender or food processor, large bowl rolling pin, pastry brush(/span>

Directions:



Potato, Onion, & Gruyere Galette Recipe

Ingredients:

  • 1 recipe Pie/Tart Dough (see above)
  • 1 1/4 tbs olive oil, plus 1 tbs for drizzling
  • 1 large onion (12 ounces), thinly sliced
  • 1/4 tsp finely chopped fresh thyme or rosemary (I used both)
  • 1/4 tsp plus 1 pinch kosher salt
  • black pepper
  • 4 ounces Gruyere cheese; coarsely grated
  • 1 lb red potatoes, washed (left unpeeled) and cut into 1/4-inch thick slices
  • 1 egg, lightly beaten

Equipment: rolling pin, baking sheet, parchement paper or a sillicone mat, medium saute pan large bowl, pastry brush, pairing knige, metal spatula, cooling rack, cake lifter or two metal spatulas, tart pan bottom, chef’s knife

Directions:

  1. Preheat oven to 400 degree Fahrenheit and position an oven rack in the lower third. Line the baking sheet with parchment paper or a silicone mat. Roll the dough out starting from the center outward while rotating the dough until the dough is circular and about 13 inches in diameter. Transfer to baking sheet and chill for 1 hour.
  2. Heat the 1/2 tbl olive oil in the medium saute pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly colored, about 8 to 10 minutes. (It only took me 8 minutes). Stire in the thyme, 1/4 teaspoon salt, and 5 grinds pepper and blender well. Transfer to a plate and set aside to cool.
  3. Combine the cooled onion mixture, cheese, and potatoes in a large bowl. Mound the filling in the center of the chilled tart shell, leaving a 1.5 inch border at the edge. Fold that border up around the filling, pleating it to make a pretty enclosure and leaving the center open. Drizzle the filling with the remaining 1 tbp olive oil and sprinkle lightly with salt and 3 grinds of pepper. Lightly brush the pleated dough with the beaten egg to give it a shine and help it brown in the oven.
  4. Bake the galette for 45 to 50 minutes. (It took my galette only 45 minutes), or until the pastry is golden brown and the potatoes are soft when tested with a pairing knife or skewer. Use the metal spatula to life the edge of the galette sightly and check underneath to see if the bottom crust is a beautiful brown color. If so, transfer to a rack to cool for 5 to 10 minutes.
  5. Transfer galette to a serving plate with the cake lighter or 2 spatulas or tart pan bottom supporting the bottom as you move it. Slice with a chef’s knife and serve warm. If you like, serve with dollops of creme fraiche and spoonfuls of caviar.

Storing:
Store uncovered at room temperature for up to 6 hours, or cover with plastic wrap and refrigerator for up to days. Reheat in a 400 F for 10 to 15 minutes before serving.

I hope you enjoy! :)