Well, this Corona virus will not leave us alone. It has wrecked havoc upon nations since last December/January 2019/20. People like myself that have age or medical conditions have to be extra careful and  have limited shoulder rubbing with crowds in the general population. So, we become "shut ins" for the past year. 

        What do "shut ins" do to entertain themselves and those in their household?  Hmmmm????   We can pull out old piano lessons that frustrated our piano teacher and finally perfect them. Beethoven or Handel will do. Or how about setting up the trains that have been sitting in the attic for 16 years??   Then refuse

to take them down.That's exactly what I did this past year.

Another great idea i to make glass eyes.  No, that's not weird . I know, I know.... it sounds like it's right out of the book "The Alienist."   Creepy book (  I couldn't put it down.)   No. these are for marionettes. First I have to make the paper mache' bodies then set the eyes in  the heads

.I suggest you store them in a candy box for safe keeping.

I have to keep practicing to perfect them. Blues, green eyes, amber, violet. Even red is pretty cool. One thing I don't like about marionettes is the penchant puppeteers have for really evil, creepy looking characters. Witches, trolls, warlocks. I prefer nice looking faces.

      I started out using porcelain dolls because their faces were pleasant and some really beautiful. But their heads are heavy. Their limbs are stuffed and stiff. They don't sit.  NO PROBLEMO !   We can fix this !  

I cut the arms and legs and made joints 

This is what I will probably will occupy myself with for  awhile.

What else can we 'shut ins' do ??  Well, we can certainly read. I would suggest you get Candace Owens' book "BLACKOUT".    Good, good read  !!!     Very well written   Also, Goodwill only charges 99 cents for books and 5 for 99 cents (for 20 cents a book you can't go wrong. ) I have gotten really good books there. Salvation Army is also another place for great finds and buys.

What is the problem with this Corona Virus ?  According to the Chinese Whistleblower and virologist Li-Meng Yan  it is not mutating. As a virus mutates it becomes weaker and finally we don't hear about it anymore. It goes away. But she claims that is how she knows it was created in in a lab. It is not mutating, therefore not weakening and we are stuck with it again this year. Li Meng Yan believes it was  deliberately set free to infect our countries. 

https://www.foxnews.com/world/chinese-virologist-coronavirus-cover-up-flee-hong-kong-whistleblower 

So, shut ins like me also follow what China is doing. I chose that instead of crocheting a blanket today. Check out what China is doing with their naval base locations. They have located them all along the west and east coasts of Africa up along the countries along the coasts of the Indian ocean and up through the south China Sea and north along it's own costal banks .China will tell you it's for commerce.   However China makes no secret that it fully intends to become the world's number one military and economic power. Scary stuff. If you have enough interest in this I would encourage you to get UNRESTRICTED WARFARE which is translated from the original PEOPLE'S LIBERATION ARMY DOCUMENTS    by Col. QIAO LIANG  and COL  WANG XIANGSUI .  You can buy this book online. I did and it's a good read.     

       Well, shut in or not I won't shut up. President Trump understood what is going on but the money hungry globalists will sell this country out. It makes my heart ache .

This is my greenhouse when it was brand new. Several years have gone by and it has proved to be a wonderful addition to my farm. The glossy clean windows are covered with green SOMETHING~  I suppose dried algae but a bleach wash on a warm day will take care of that.May has been very unkind to us, Very low temps during blossoming season and an unseasonal snow flurry frost  hit us last night. My tomato plants, started 2 months ago in the house, had been transferred to the greenhouse in the hopes that all would be well, as with other years. OH NOOOO !!!    NO SPRING FOR YOU !!!

We anticipated the worst and put an electric heater in the greenhouse hoping to improve the temps. But they still took a hit and were partially wilted but maintained their nice green color.  Hopefully 

things will perk up. Praying for sunshine !

While we are all shut up in our houses with the Corona pandemic many people occupy their time painting the bedroom or kitchen walls or doing handyman projects, Not me . I just cook. I try to learn to do something new every year that I didn't know how to do before. I had made bagels in the long ago past but didn't think they came out that  good. 

I finally found a bagel recipe that is most excellent.It is the best recipe in the world. Everybody agrees, ( Just ask Trump) I found it on the Smitten Kitchen web site where profoundly wondrous recipes are to be yours with just a click,  https://smittenkitchen.com/2007/09/bronx-worthy-bagels/    You start with a bowl,,,, the BIG BOWL!!    Bagel dough is more dense than the dough for your average loaf of bread, If you have an electric mixer with a dough hook it's better to use that than hand kneading.Just get it started in the big bowl. It has to come out with a satiny non tacky or sticky finish , No leftover flour flakes. I won't discuss the recipe details here.... that's why I posted her site so that if you are interested in making your own bagels you got the SECRET RECIPE !!!!    However, once the electric mixer has gotten about 3/4's of the way done you will realize this is a heavy dough. Therefore ~  divide the dough in half. When you get to the part where the last 3/4 of a cup of bread flour is done, add half of it to the first half of the dough then the last half of it to the last half of the dough. DO you follow me?

 Now you need another BIG POT but for boiling water with a TB of baking soda.  Bagels are boiled before baking.But the process goes very fast. 1 minute on one side then 1 minute on the other side, NO MORE, Remove from water with a slotted spoon. I have one of those basket ladles which works perfect.

 Remove from water. Brush an egg white wash over the top and dip in toppings, We love Everything bagels so mix sesame seed, poppy seed, Kosher salt together. First I have a little bowl of rehydrated onion flakes ( takes a couple of minutes in hot water) that I spread over the bagels with a butter knife. Then I dip the top of the bagel in the sesame, poppy seed ,salt bowl and put on a parchment paper covered baking sheet to bake them Follow Smitten Kitchen's directions,

 To keep the holes from closing up during the overnight refrigeration process I rolled little cylinders of card stock and stuck them in the holes. when the dough starts to rise it closes up the holes otherwise.

 Then my parchment paper ran out so I cut the cardboard roll in sections to use for next time.

 Mine baked for about 12 min total.

 They were SOOOOO   YUMMY !!!    No preservatives but they freeze well. Bagels come out best if you let them thaw naturally to room temp.

It was pouring rain yesterday so I annihilated the gloom by making rye bread. 

This is by far the most delicious recipe for rye bread I have ever tasted. I have been through years of trying to find that one great Jewish deli rye bread with the crispy crust but had failed to find it. Then one day.... THERE IT WAS  !!!    Here is the web site.    https://smittenkitchen.com/2010/01/new-york-deli-rye-bread/           While the recipe is given, let me walk you through it with pictures so that it makes sense and is easier if you have never tried this method before. You can buy rye flour online if you can't find a store that sells it. I got mine on a WalMart website. They mailed it to me but I had to buy a few bags, You can also buy bread flour online too or anykind of flour for that matter.

FIRST  you must make a sponge .  A sponge is a batter and is used as your base. Check out the website given for the recipe,  The sponge contains the secret wonderful ingredient that gives it the unique taste. That ingredient is MALT  that is used in beer brewing. You can bye it online or at a local place that sells beer brewing and wine making supplies and ingredients, This is NOT the same malt used to make ice cream malts, shakes & malted milk that you get in the grocery store.Once you open the bag store in in a zip lock bag and press the air out.You only need 1/2 TB so bye a small bag. It will last you FOREVER !

Next , mix the secondary flour mixture in a separate bowl and then gently cover the top of the sponge with the flour mixture,  DON'T MIX IT IN. Cover bowl with a plate and wait about an hour or so until the sponge starts to bubble up through the flour mixture. Also DO NOT ADD THE OIL YET,  That gets added during the kneading process.

You can see the sponge bubbling through the flour in the picture below.

I  use my mixer with the dough hook. Add the oil to the mixing bowl then dump the sponge and flour mixture into the mixing bowl. 

Let the mixer do the kneading and let it keep going until all the caraway seeds and little bits of loose flour are well mixed in but if you don't have a mixer with a dough hook just check out Youtube on how the knead bread dough. Rub a little oil onto your hands to keep the dough from sticking. I learned that from making pasta.I use olive oil. (  Rub it on your face too. It gets rid of dry skin fast and is better than anything.) While this is mixing wash out your bowl and dribble a little oil around the side walls of the bowl. About 1 TB  more. Take the dough and put it in the bowl to rise.Flip it over ( the dough, not the bowl) so that the oil in the bowl coats the outside of the dough. This keeps it moist  and adds the perfect amount of oil to the recipe. If you don't have a warm area you can heat your oven to 170F  and SHUT IT OFF then place your dough in the warmed oven and let it rise.  

I cover the bowl with a plate while it rises. It takes about an hour or so. The bowl will probably be filled with the risen dough when ready. It will be moist when you dump it out on a floured board. Knead it into a loaf shape ,sprinkle corn meal lightly on baking sheet (ungreased) and let it rise on the baking sheet. I place warm bottles or containers of hot water on the sides of the loaf to keep it from spreading out sideways. The warmth also helps the loaves rise faster.I want it to rise vertically to make nice size loafs for sandwiches. 

The recipe calls for 450 F  for the first 15 min. but mine started to burn. I just bake my loaves on 

400 F the whole time for about 45 Min.  Put an egg white wash over the loaves and make 2-3 superficial  slices across the top of the loaf before you put it in the oven, I make the dough the day before I bake it because I make a lot at one time. This way it doesn't take up my whole day.  You can put it in the refrigerator overnight .   I made 6 loaves yesterday, cut them in half and froze them in zip lock bags, That will last me a long time.

SO  GOOOOOD  !!!!!  My husband woke up for a nap and said, "It smells like a Jewish bakery  down here ".   (:> He always says the right thing. 

Tomato plants have such a pleasant scent. Every time I water them they show their appreciation  by sending forth that wonderful fragrance.Plants say 'Thank you'  if you pay attention. Basil does the same thing.

I start my tomato plants  in egg cartons on my window sills. Each window holds 3 cartons perfectly. Then I transfer them to yogurt cups until it's time to move them out into the greenhouse.I usually already have them in the greenhouse by now but it has been too cold because of all this global warming. I 'll probably transfer them this week if the nights aren't too cold. I grow 2 types of tomato plants, heirloom ( so that I can save seeds and replant them)  and hybrids for heavy big meaty tomatoes.They have to be planted away from the heirlooms so that they don't cross pollinate and ruin the heirloom reproducing capability.

      What will I do with all those plants ??  I have around 50 altogether.  Well, tomato sauce, whole tomatoes, tomato puree' and tomato soup, ketchup, BBQ  sauce and  salsa. 

Then there are soups and stews to be made, and I add tomatoes to canned Swiss steak and hot Italian peppers.When you don't have time to cook you can just dump out a jar of  sausage & peppers into a bowl and heat them up in the microwave then put them on a roll or over rice or noodles which don't take as much time to prepare. Even though I complain, " I don't want to see one more tomato !!!" by the end of canning season I miss having fresh tomatoes  right out of the garden when fall comes .around. By February I'm so happy to see the seed catalogues come in the mail,

I  was so amazed when I started making bread of the many types of flour that are available.

 All Purpose flour is used for most things but for bread you need higher gluten, hence Bread flour. If you can;t find bread flour in the grocery stores order it online. Bread flour is a white flour. If you make rye bread you use part rye flour and add white bread flour. The same goes for whole wheat flour.

Semolina flour is mixed half & half with all purpose flour for making pasta   but you don't need semolina to make pasta. A.P. flour is fine.  In fact, fettucine noodles are lighter and absolutely delicious when made homemade.   Store bought fettucine seems heavier and takes longer to cook. My stash of flours consist of All purpose flour, bread flour, rye, whole wheat,buckwheat (for pancakes & waffles) and semolina. Once in a blue moon I'll buy cake flour which is finer and silkier.

       Think of all the things you can make with flour: 

          Pastas(spaghetti, ravioli,lasagna,noodles for soups & stews,fettucine,) tortillas , pierogis, breads, bread crumbs from stale bread , cakes, pies,struedles and other coffee cakes,cookies, biscuits, dumplings,pancakes,waffles. There's more but I can't think of them now. So, unless you have dietary restrictions flours are a good thing to stock up on. It takes time to do that. We would buy a bag or two every time we grocery shopped until we had enough.
           Rice, barley, dried beans , lentils and peas are good to store up  also, I get gallon pickle jars and hot pepper jars from the mom & pop deli nearby. Flour and beans, etc store beautifully in them and so far I haven't had bugs make their way into those jars. Melted wax around the rim of the jar lid is an extra precaution to make a snug fit,

      Five years ago I posted this advice on my Facebook page.  It has profited us greatly during this lockdown .  We haven't been to the grocery store in 2 months but we have been to a small mom & pop market & the Dollar general  for things like dog & cat food, dairy products, junk food and things you can't make.   here's what I posted  5 years ago:   
     
       I would STRONGLY suggest, with the greatest of urgency, that if you have not done so yet, this spring and summer you either raise or purchase your produce and learn to can it. (Freezing is good, but if the electric goes off for any amount of time it will thaw. )You can still can on a propane grill if you need to pressure can and a campfire will allow a boiling water bath enough heat to can high acid fruits . Lawns are nice, food is nicer. You would be amazed at how much will grow on 1/4 acre. Buy bread flour and All purpose flour.It freezes nicely ( to keep summer bugs out).What do you use flour for? Italian bread,whole wheat bread,rolls,cookies,pita bread,rye bread,pies,cakes,macaroni, spaghetti,fettucini,stromboli,pizza,every kind of pasta( buy semolina flour to combine with white flour to make pasta. It only uses small amounts as compared to the ratio of white flour).Look at EVERYTHING you use on a day to day basis.If you stocked up on different flours,yeast (get the freeze dried 1 lb brick that Fleishman's sells),rice,dried beans and split peas (to make soups and chili).A fugitive in Yugoslavia said he wished he had toilet paper stocked up because of his war torn zone.Always keep seeds and have seed potatoes.Do you have a SHORT WAVE RADIO ?? They are cheap to buy. Get the hand crank one. I have a hand crank flashlight in my car that still works GREAT after 8 years. Get one of those also.Being a prepper is not an off the wall anxiety state of mind. It is being realistic with the possible situations confronting us.The "grid" collapsing is one of them knocking out all electric and computer access.We immediately return to the 1800's but unprepared.

You don't need semolina flour to make good pasta. All purpose flour is great.  You also don't need a farm or a lot of acreage . A trip to the supermarket and ask for a crate of corn when they go on sale,  Then can or freeze it,You can buy "seconds" at fruit stands.  Tell them you are looking for "canners".... tomatoes, peaches, etc.  Start your tomatoe plants on your window sill in egg cartons. Then transplant the end of May.

   

The end of the harvest has finally arrived. Once again I am relieved but saddened at the same time. I will miss the wonderful sweet taste of a red juicy tomato freshly plucked from the vine. I will also miss  evening walks through rows of  soft dirt freshly hoed between plants and the smell of tomato vines. I harvested enough to make tomato sauce,salsa, ketchup,BBQ sauce plus some soups for the year. 

       I was fortunate enough to get several bookcases many years ago to store the canned goods. They once belonged to a lawyer in Greenwich Village ,NYC that my father's Aunt Hattie worked for as a legal secretary. That was in the early 1900's. They have sliding glass doors that help to protect the jars from cellar moisture and dust and they also look nice.

      I still have to dig up our potatoes but that can wait for another week or two.The soil protects them from deteriorating until the cellar is cold enough in the fall for storage. Once they are harvested the garden clean up begins. Uggghhhhh !  I'm not looking forward to that.
      Each year I try to learn something new or at least perfect something I couldn't get the hang of in the past. Last year I finally found a recipe for ketchup that actually had true ketchup flavor.  This past year I succeeded in making apple cider vinegar and it tastes and smells great.I used Cortland apples which are the only apples that I know of that don't turn brown. The apples remained white and the vinegar a lighter color. Since I can't test the pH I can't use it for canning but I use it for other things.
       This is also a time of year to save seeds. My window sills have been a ripening spot in my kitchen for tomatoes and now have seeds scattered and drying . Soon the sills will have new basil plants growing into the winter and in late February egg cartons will rest upon them as starter beds for tiny new tomato plants. I'll transfer them them to the greenhouse in the spring once the temps rise above freezing.
       So, what will I be doing the remainder of the year and winter ?  Well, I will probably sew. I learned to make puppets for Junior Church Bible story lessons and VBS  last year. I will probably make a few more. It's fun. We live on a farm. There is always PLENTY to do. 

        
        

Caring For Our Fellow Man in disaster Part 3 :Food Source management

In the previous 2 blogs I addressed some ideas of water and sanitation management and what we could possibly do to help others with our own resources.In this section I want to address HELPING OTHERS HELP THEMSELVES when it comes to food provision. Our own foodstores will be limited and will only last so long. I'm thinking of long term ideas for replenishing  food . Chickens can be reproduced quite quickly if you have an incubator but since electric might not be an option, does anyone have any ideas of  how to make an incubator in a way that the temp could be maintained ?  (God Bless broody hens. You can barter her chicks later for needed resources you don't have). 

    Meat on the menu will have to be a thing of the past ,at least for awhile.Don't kill the goose that laid the golden egg.Chickens can forage the woods & sustain themselves and they provide an egg every day or 2 depending on the season and availability of enough light hours. Vegetables would be the smartest way to go. Eggs & beans are a good source of protein. Cabbage & potatoes & beans will keep you alive in a famine.Potatoes , beets and other root vegetables can be grown along the border of the woods as long as there is enough sunlight. The plants would appear to be weeds and remain hidden from possible thieves.
    Beef cattle should not be slaughtered , if possible. As long as enough pasture is available they should be allowed to reproduce and just enough milk taken off the cow for cheese making and some milk for drinking until the calf can hold its own. Rural areas will have to revert back to where we were 100+ yrs ago with small farms and a cow , goats , chickens in the yards. Calves , chickens, goats & sheep can be sold off or bartered to the next guy down the road or neighboring communities.Manures will be needed for fertilizer . Horses would revert back to their original purpose... transport.A good community security system will of course be necessary.That's where community militias will come into play.
     Heirloom seeds should be started in the house the end of February for tomatoes ,peppers and other plants that do better if started ahead of time & transplanted when warm. Half an egg shell makes a perfect starter pot for seeds and fits nicely in an egg carton.Two or  three egg cartons ( lids cut off & placed underneath  for extra support) fit nicely on windowsills and will give you a nice tomato crop. Start more if you have the seeds for others who may need plants.Every tomato, every cucumber, every pepper will have tons of seeds. Remember others.
      Solar methods of dehydration to preserve your harvest should be checked out , copied and kept on the shelf for needed reference.
      Any other thoughts on this ? 
   

2. Caring for our fellow man in disaster

WATER:
   
        In the previous blog I discussed helping others in a disaster situation. In the event of an E.M.P. attack or any prolonged electric grid failure , water will quickly become a problem. City water will eventually give out as pumps from reservoirs  fail. Well water from rural areas rely upon electric water pumps to draw the water out of the wells. I am mainly addressing rural home dwellers  that have access to well water or some other water source. Youtube has some great sites teaching you how to access your well for water with some very simple methods.   We will need water for drinking and water for sanitation.  Once we know how to go about accessing it and have the simple gear to do it we should share this info with neighbors & friends for preparedness before the unthinkable happens.However, not everyone thinks on this wavelength assuming that electricity will always be there for them. Therefore, having access to water is important and sharing it is not only merciful but necessary to keep panic levels and violence at bay.
        When I finish 2 L. bottles of soda or juice I rinse them out and fill them with water. I store them away and cover them with plastic to keep dust off. These can be shared with others and they can keep the vessels for refills.
         Visit the neighbors and show them how to access their water. If they have the equipment laying around to make their own access, (PVC pipe, etc.~  see Youtube videoes), then encourage them to show others.
          Creek, pond & lake waters can be used for non drinking needs. If you have access to this water share it and pass along to others who don't. If you have a lid on your septic tank you can dump human waste down there or use a 5 gallon bucket of water to flush your toilet.
           I also think about those people who will be traveling the roads on foot and will need a water source. Some sort of a set up should be available to them along roads for drinking water as well as for washing. Any ideas ?
           Water purification methods ,boiling, etc are readily available on prepper sites, Youtube, etc.
As long as you have ice or snow you can distill water by placing a pyrex bowl inside a larger pot of water. Make sure there is a few inches of space between the walls of the bowl and the walls of the pot.Bring water to a  boil and cover the pot with an upside down cover with ice or snow on it. This causes condensation from the evaporating water as it boils and will drip into the bowl.

Caring for our fellow man post disaster

     One thing I have noticed on "prepper sites" when discussing SHTF scenarios is a lack of prepping for "the other guy". "What is the first thing you would do?", was the heading of one of the worst case scenario  discussions. Amazing how many, after gathering their loved ones, would head for the house, lock the doors, pull down the blinds and poke the barrel of their shotgun out of the corner of the upstairs window.
     In the event of an E.M.P. attack , which would take down  the grid and incapacitate most vehicles, those survivalists away from home would immediately recognize what was happening and grab their bugout bag and either head for home or the hills to get out of the city. Wide sweeping  panic would hit the general population  There would be a run on  banks for cash, grocery stores for all they could carry and beer & liquor stores would very quickly have empty shelves.Looting would become the general mode of payment since  electricity had ceased functioning."It's all about me and my family" as we enter  survival mode. The streets of cities, interstates and rural areas will be filled with vehicles that came to a sudden stop . Bewildered passengers  would begin wandering off highways in search of help  after they realized the futility of trying to restart their engines. Other immediate disasters will quickly follow, but let's not go there now.
       What about our fellow man? What about "Love thy neighbor?"  How should we react?  In the beginning of panic situations you will have to exercise great caution . Help where you can but watch your back.What I would like to address here is, let's say you got lucky and are at home . Since I live in a rural area of the mountains in the midst of farmlands I  already have a head start on survival and we planned it that way years ago. I'm not sure what I would do if I lived in the city, in an apartment building.So, I am considering what do those that have some semblance of control over their environment do for others ?  What will be their immediate needs?   Sanitation, water, food, shelter, warmth. Not in that order necessarily.

1. SANITATION

 Public privys will need to be erected quickly or people will defecate along the roads , as we have seen happen in areas where the homeless take residence. Human waste has been a problem in third world countries without sewerage systems.Disease quickly will become epidemic Bangladesh has ventured several years ago on a project that places 3 privys in neighborhoods, holes in the ground away from drinking water sources , that are moved and then composted into. Public outhouses could be erected along roads , maybe every 2,000 ft or so against a wooded area that could be easily dug.Those large laundry detergent containers with spouts can be set up in them for running water for hand washing. ( This would also help to ward off wandering populations from knocking on your door to use your bathroom).

In the next blog I'll address water . Does this sound crazy ?  Nope, it's not.

I do love to cook. I LOVE it ! Bar me from the cheese section of the deli dept. in the grocery store . Only pepper spray will drive me back.Cheeses are the sunshine of my cooking soul. I need my own cow. There are just so many cheeses that need to be made !  Several years ago I made my own mozzarella cheese. It costed he same to make as to buy, so I dropped that one. But it was fun and now I know how to do it if I need to.

I also  love kitchen gadgets. I am a sucker for them . I also love bowls, especially very LARGE bowls. And big pots, big, big BIG pots !  Do I use all that stuff ?  Oh yes !   I use every single thing in my kitchen. I was lucky enough to hit the RT 70 Flee Market ( NJ) just right one day and I found this GLORIOUS colander that holds about 30 lbs (or more) of grapes !    So much of what I use and need is seasonal, but once you have it , hang onto it. 

I love the movie  " Julie and Julia"... about a young woman's attempt to complete 500+ recipes  in a year from Julia Child's book , "MASTERING THE ART OF FRENCH COOKING"..  I watch this 'chick!flick' about once a year. She has the same passion about cooking that I do. Thank you, Miss Giancinto, my high School cooking teacher in my freshman year of high school.I know the high school budget only allowed so much funding, so we learned how to make macaronni 300 different ways, and our scones were epic !

At this time of year we are gathering up the remains of the harvest.I don't harvest potatoes or pumpkins until November. Here are my grandsons in August 10 yrs ago digging up supper for that evening.

Pumpkins need to be gathered in and when I can get to it I will can up pumpkin pie filling.

This year we got a potato plow attachment for our tractor. Of coarse my hoe worked better. Out of frustration my husband dropped the tractor shovel & scooped along the ground.  A few potatoes got creamed but the rest were dislodged from their tight soil spots and we scooped them up & dropped them into a bag.

(Gus loves to pose for pictures.)It's 17 degrees out tonight.Dog gone cold.I brought  all the remaining pumpkins , apples and potatoes into the dining room to store for now, wherever I could find a spot. That room is closed off with french doors from the rest of the house and has no heat unless I open 2 sets of doors to allow the heat from the woodstove to flow warm air to it.The kitchen still has another 12 gallon crock of sauerkraut fermenting. The harvest is at it's end and I am so relieved. Then I can take a nap and start sewing for Christmas presents when I wake up. (:>