Made my first key lime pie! I've seen recipes for them
with a lot of ingredients, but this one took three for
the crust and another three for the fill. This is for
two 9" pies.

crust:
3 cups graham cracker crumbs
9 Tb butter
9 Tb sugar

filling:
1 cup key lime juice
2 14 oz can sweetened condensed milk
6 lg egg yolks

Press the crust into the pans and bake for 10 minutes
at 300 degrees. I used a handheld electric beater and
on the filling until well-blended. Pour into crust
and bake at 350 for 16 minutes. Cool at room temp and
then refrigerate. Delicious! I like mine piled high
with whip cream. WAHOOO!!

To be honest, the pie came out a bit thin. I think
you could probably increase the filling by 50% and
still not overflow. I did not see any swelling in the
filling as it cooked.

I understand that you don't need key lime juice, and
that many conches don't bother with it. I think they
use half/half lime and lemon juice, but don't quote me
on that.

Michael

On Mon 07 Mar 2005 03:42:33p, Michael wrote in rec.food.cooking:

> Made my first key lime pie! I've seen recipes for them
> with a lot of ingredients, but this one took three for
> the crust and another three for the fill. This is for
> two 9" pies.
>
> crust:
> 3 cups graham cracker crumbs
> 9 Tb butter
> 9 Tb sugar
>
> filling:
> 1 cup key lime juice
> 2 14 oz can sweetened condensed milk
> 6 lg egg yolks
>
> Press the crust into the pans and bake for 10 minutes
> at 300 degrees. I used a handheld electric beater and
> on the filling until well-blended. Pour into crust
> and bake at 350 for 16 minutes. Cool at room temp and
> then refrigerate. Delicious! I like mine piled high
> with whip cream. WAHOOO!!
>
> To be honest, the pie came out a bit thin. I think
> you could probably increase the filling by 50% and
> still not overflow. I did not see any swelling in the
> filling as it cooked.
>
> I understand that you don't need key lime juice, and
> that many conches don't bother with it. I think they
> use half/half lime and lemon juice, but don't quote me
> on that.
>
> Michael

That's basically what I use, but I put it all into 1 deep 10-inch shell. I
also add 2 teaspoons of finely grated lime rind.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Unhealthy. I would like to see just one recipe for
a pie crust that is not chock full of trans fat or
saturated fat.

When I make Key Lime Pie, I only make the filling,
which I eat like it's yogurt. The heck with
heart-killer fats.

Yef wrote:
> Unhealthy. I would like to see just one recipe for
> a pie crust that is not chock full of trans fat or
> saturated fat.
>
> When I make Key Lime Pie, I only make the filling,
> which I eat like it's yogurt. The heck with
> heart-killer fats.
>

Pie is not supposed to be healthy.

I don't have a recipe because I haven't tried it yet, but how about
mixing pecan meal or ground almond with a very small amount of sugar and
flour. Press it into the pie pan like you were making a graham cracker
crust, and bake for 10 minutes. The nuts should have enough natural fat
to make it work, but supposedly it's good-for-you fats.

Best regards,
Bob

Yef wrote:
> Are you joking? It's hideous, and unnecessarily so.
> Graham crackers (any brand) have trans fat.
> Egg yolks aren't (AFAIK) necessary.
> Butter should be replaced with something more healthy.

What's your point? He's talking about key lime pie, a scrumptious
dessert that contains some ingredients you don't seem to want. So you
don't have to make it or eat it. So what? Yes, the egg yolks are
necessary--this is a custardy thing, and yes, the graham cracker crust
is traditional, and yes, there are things healthier than butter,
although margarine is not one of them. That's why many people choose
how much of it to use and when. If they choose to use it in this
dessert, why not?

-aem

You can make a pie crust with canola oil instead of solid shortening.
Tastes great, and no sat fat.

mary.
"Yef" > wrote in message
ups.com...
> Unhealthy. I would like to see just one recipe for
> a pie crust that is not chock full of trans fat or
> saturated fat.
>
> When I make Key Lime Pie, I only make the filling,
> which I eat like it's yogurt. The heck with
> heart-killer fats.
>

On Tue 08 Mar 2005 03:27:26p, Yef wrote in rec.food.cooking:

> Are you joking? It's hideous, and unnecessarily so.
>
> Graham crackers (any brand) have trans fat.
>
> Egg yolks aren't (AFAIK) necessary.
>
> Butter should be replaced with something more healthy.

You've read and posted on this group long enough to know that the major
focus here is clearly not on low-fat, low-cholesterol, zero trans fat,
sugar-free, low-carb, etc., etc. etc.

If you don't like recipes like the one that was posted, then don't make
them. Simple enough. I doubt that anyone is going to customize a recipe
for your personal taste. That's your job!

The recipe was for pie, for cripes sake! Pies are typically decadent in
one way or another and meant for sheer enjoyment, and unless you're a pig,
a moderate amount of a good pie won't affect you one way or another. That
is, unless one more gram of fat will put you in your coffin, in which case
there's very little you should be eating. Consider a feeding tube.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Alright then, why don't you tell us how to make a key lime pie that will
past the taste test and YOUR healthy eating test? You seem to bash pretty
well, but how well can you actually cook?


"Yef" > wrote in message
oups.com...
> Are you joking? It's hideous, and unnecessarily so.
>
> Graham crackers (any brand) have trans fat.
>
> Egg yolks aren't (AFAIK) necessary.
>
> Butter should be replaced with something more healthy.
>

"Yef" > wrote

> Are you joking? It's hideous, and unnecessarily so.
>
> Graham crackers (any brand) have trans fat.
>
> Egg yolks aren't (AFAIK) necessary.
>
> Butter should be replaced with something more healthy.

How about we replace you with something that has a clue?

--oTTo--

Wayne Boatwright wrote:
> On Tue 08 Mar 2005 03:27:26p, Yef wrote in rec.food.cooking:
>
> > Are you joking? It's hideous, and unnecessarily so.
> >
> > Graham crackers (any brand) have trans fat.
> >
> > Egg yolks aren't (AFAIK) necessary.
> >
> > Butter should be replaced with something more healthy.
>
> You've read and posted on this group long enough to know that the
major
> focus here is clearly not on low-fat, low-cholesterol, zero trans
fat,
> sugar-free, low-carb, etc., etc. etc.

It should be, because it is perfectly possible to eat in a
healthy manner and still enjoy some amount of sweets.
If your personal focus in life is to harm yourself as
much as possible, maybe YOU are in the wrong group,
you should probably be in the sado-masochism area.

Hey, Bahn, hit the road. We don't need any 16 year old twerps like you
in this forum.

Bash? Who's bashing? You seem paranoid.

Brilliant. You are a shining example of a rational, non-masochistic
person.

On Wed 09 Mar 2005 10:48:10a, Yef wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>> On Tue 08 Mar 2005 03:27:26p, Yef wrote in rec.food.cooking:
>>
>> > Are you joking? It's hideous, and unnecessarily so.
>> >
>> > Graham crackers (any brand) have trans fat.
>> >
>> > Egg yolks aren't (AFAIK) necessary.
>> >
>> > Butter should be replaced with something more healthy.
>>
>> You've read and posted on this group long enough to know that the
>> major focus here is clearly not on low-fat, low-cholesterol, zero
>> trans fat, sugar-free, low-carb, etc., etc. etc.
>
> It should be, because it is perfectly possible to eat in a
> healthy manner and still enjoy some amount of sweets.
> If your personal focus in life is to harm yourself as
> much as possible, maybe YOU are in the wrong group,
> you should probably be in the sado-masochism area.

This group was here in much the same form as now for many years longer than
you have posted here. Your assinine comments don't really bear rebuttal,
and your trolling manner is totally unwelcome.

I hope you enjoy the company of very few others who reside in my kill file.

"Michael" > wrote in message
oups.com...
> Made my first key lime pie! I've seen recipes for them
> with a lot of ingredients, but this one took three for
> the crust and another three for the fill. This is for
> two 9" pies.
>
> crust:
> 3 cups graham cracker crumbs
> 9 Tb butter
> 9 Tb sugar
>
> filling:
> 1 cup key lime juice
> 2 14 oz can sweetened condensed milk
> 6 lg egg yolks
>
> Press the crust into the pans and bake for 10 minutes
> at 300 degrees. I used a handheld electric beater and
> on the filling until well-blended. Pour into crust
> and bake at 350 for 16 minutes. Cool at room temp and
> then refrigerate. Delicious! I like mine piled high
> with whip cream. WAHOOO!!
>
> To be honest, the pie came out a bit thin. I think
> you could probably increase the filling by 50% and
> still not overflow. I did not see any swelling in the
> filling as it cooked.
>
> I understand that you don't need key lime juice, and
> that many conches don't bother with it. I think they
> use half/half lime and lemon juice, but don't quote me
> on that.
>
> Michael
>

Well done ...


IMHO, Key lime pie without using key lime juice is like making chocolate
pudding without chocolate.
There is definitely a difference. The Key Lime Juice is available in bottles
in most better groceries, and worth the nominal price. It is a
richer-tasting more-aromatic and less-sour pie than regular lime juice.

BTW - Many of the "original key lime pie" recipes I have seen do not bake
the filling - in them, the raw eggs yolks just set - a scary thing even for
me, before we could get pasteurized eggs.
I still do as I used to - heat the filling very slowly to pasteurize
temp, stirring slowly constantly with a wire whisk.

No baking.

Now I have one with a baking time.

-- wrote:
>
> IMHO, Key lime pie without using key lime juice is like making chocolate
> pudding without chocolate.
> There is definitely a difference. The Key Lime Juice is available in bottles
> in most better groceries, and worth the nominal price. It is a
> richer-tasting more-aromatic and less-sour pie than regular lime juice.


I'm pretty sure what you are buying in those bottles is Key™ lime juice
rather than the juice from key limes. (Good quality, but misleadingly
labeled Persian lime juice)

Best regards,
Bob

Yef wrote:
> Bash? Who's bashing? You seem paranoid.

Please follow basic usenet etiquette and quote the relevant portion of
the original message. I know you know how to from Google, because I've
seen you do it elsewhere.




Brian

"zxcvbob" > wrote in message
...
> -- wrote:
> >
> > IMHO, Key lime pie without using key lime juice is like making chocolate
> > pudding without chocolate.
> > There is definitely a difference. The Key Lime Juice is available in
bottles
> > in most better groceries, and worth the nominal price. It is a
> > richer-tasting more-aromatic and less-sour pie than regular lime juice.
>
>
> I'm pretty sure what you are buying in those bottles is Key™ lime juice
> rather than the juice from key limes. (Good quality, but misleadingly
> labeled Persian lime juice)
>
> Best regards,
> Bob

I don't think I have ever seen that trademark name at the local store -
there are a couple brands here, I'll have to check.

My last bottle smelled just like the ripe whole key limes I can sometimes
get by the bag and just like the little ripe key limes I get in Florida, and
not like other limes.

However, I have a brand new bottle and brand, Nellie and Joes, and it says
"Key West Lime Juice from concentrate", and it's from a shop in the Florida
keys.
They say "the only lime juice manufactured in the keys" which is a kind of
odd phrasing, and why an extra step of "from concentrate" if its bottled
local? Fresh key limes have enough punch they don't need to be concentrated
to use.
This bottle does smell a little sharper and heavier than the other key
limes I have had, so maybe it really is persian limes.
Can't say that I have ever had a persian lime that I knew of so I could
say it for sure.

thanx for the tip

Bob wrote:

I'm pretty sure what you are buying in those bottles is Key=99 lime
juice rather than the juice from key limes.

*****************
ARRGHHH!! You are right, Bob! I looked at the bottle. It's "Key West
Lime Juice," not juice from key limes. My only consolation, I guess,
is that I paid a lot for it. For some reason, I'm not comforted.
Haha!

Anyway, I'm glad you let me know. I would have gone back there and
bought more of it.

Michael

-- wrote:
> "zxcvbob" > wrote in message
> ...
>
>>
>> I'm pretty sure what you are buying in those bottles is Key™ lime
>> juice rather than the juice from key limes. (Good quality, but
>> misleadingly labeled Persian lime juice)
>>
>> Best regards, Bob
>
>
> I don't think I have ever seen that trademark name at the local store
> - there are a couple brands here, I'll have to check.

The Key™ was an extreme example of how they might legally mislabel the
stuff. (Like the "wheat" crackers that someone posted about a few days
ago that contain 0% whole wheat. They are just regular saltines with a
little caramel color added. The name makes you think that they have a
significant amount of whole wheat, but really all saltines are wheat
crackers.)

> My last bottle smelled just like the ripe whole key limes I can
> sometimes get by the bag and just like the little ripe key limes I
> get in Florida, and not like other limes.
>
> However, I have a brand new bottle and brand, Nellie and Joes, and it
> says "Key West Lime Juice from concentrate", and it's from a shop in
> the Florida keys. They say "the only lime juice manufactured in the
> keys" which is a kind of odd phrasing, and why an extra step of "from
> concentrate" if its bottled local? Fresh key limes have enough punch
> they don't need to be concentrated to use.
>


That Nellie and Joe's bottle has awfully tortured language to make you
think the bottle contains key lime juice without actually saying that.
They apparently buy frozen concentrated lime juice from who-knows-where,
and dilute and bottle it (that's the "maufactured" part) in Key West,
Florida. Maybe they buy the best lime juice in the world and really are
a super-premium product. I won't buy it because I think the label is
dishonest. The best case would be if they buy Mexican lime juice from
Mexico or The Caribbean (see below), but I doubt it. If that were the
case, they would proudly say "key limes" on the bottle somewhere.

> This bottle does smell a little sharper and heavier than the other
> key limes I have had, so maybe it really is persian limes. Can't say
> that I have ever had a persian lime that I knew of so I could say it
> for sure.


Persian limes (Citrus latifolia) are the large thick-skinned limes that
look like green lemons. There's nothing really wrong with them, except
that they are picked green to keep them from being confused with lemons.
When they ripen, they turn yellow. Mexican limes, or "limons" are the
same thing as real key limes (Citrus aurantifolia). Key limes haven't
been grown commercially in Florida since the 1920's when all the
orchards were replanted after a freeze or flood or something wiped them out.

Best regards,
Bob

Fine then. Eat your unhealthy foods.

Meanwhile I'll be enjoying my Key Lime that ISN'T bad
for the heart.

Enjoy your masochism.

-- wrote:

> "zxcvbob" > wrote in message
> ...
>=20
>>-- wrote:
>>
>>>IMHO, Key lime pie without using key lime juice is like making chocola=
te
>>>pudding without chocolate.
>>>There is definitely a difference. The Key Lime Juice is available in b=
ottles=20
>>>in most better groceries, and worth the nominal price. It is a
>>>richer-tasting more-aromatic and less-sour pie than regular lime juice=
=2E
>>
>>
>>I'm pretty sure what you are buying in those bottles is Key=99 lime jui=
ce
>>rather than the juice from key limes. (Good quality, but misleadingly
>>labeled Persian lime juice)
>>
>>Best regards,
>>Bob
>=20
> I don't think I have ever seen that trademark name at the local store -=

> there are a couple brands here, I'll have to check.
>=20
> My last bottle smelled just like the ripe whole key limes I can sometim=
es
> get by the bag and just like the little ripe key limes I get in Florida=
, and
> not like other limes.

Real Key Limes will be yellow when ripe.

> However, I have a brand new bottle and brand, Nellie and Joes, and it s=
ays
> "Key West Lime Juice from concentrate", and it's from a shop in the Flo=
rida
> keys.
> They say "the only lime juice manufactured in the keys" which is a ki=
nd of
> odd phrasing, and why an extra step of "from concentrate" if its bottle=
d
> local? Fresh key limes have enough punch they don't need to be concentr=
ated
> to use.

They use concentrate from Mexico and other countries and "manufacture"=20
the bottled "juice." Key Lime is a variety of tree, not an indication=20
of where they come from.

> This bottle does smell a little sharper and heavier than the other k=
ey
> limes I have had, so maybe it really is persian limes.
> Can't say that I have ever had a persian lime that I knew of so I co=
uld
> say it for sure.

Those green limes in every supermarket are Persian limes.

Pastorio

Yef wrote:

> It should be, because it is perfectly possible to eat in a
> healthy manner and still enjoy some amount of sweets.
> If your personal focus in life is to harm yourself as
> much as possible, maybe YOU are in the wrong group,
> you should probably be in the sado-masochism area.

If your personal focus is to be a major blowhole, congratulations.

Bob

I'm just looking out for the public interest, which is
in promoting good health. Whereas you seem to be
promoting both bad physical health and bad mental
health as well. Curious. Which food company do you
work for?

Yef wrote:

> I'm just looking out for the public interest, which is
> in promoting good health.

You're an ill-informed lout who seem to think you have some sort of
exclusive grasp on the truth of how everyone should live. Instead, you
look the fool on your soapbox preening in what you think is your
wisdom. The public interest most assuredly isn't served by your
pecksniffian smugness and martinet lecturing.

> Whereas you seem to be
> promoting both bad physical health and bad mental
> health as well.

<LOL> You truly are acting the idiot. It's a wonderful display of
conclusion-leaping and fallacious reasoning. It's absolutist bozos
like you that want the universe to adapt to you. You're only missing
the big red nose and floppy shoes to complete your outfit.

> Curious.

Bwah... The musing tone is wonderful. And the sincerity fairly drips
from it. Or, at least, something is dripping. Quick, stand over here
by the roses. I know it'll help them grow big and strong.

> Which food company do you work for?

Well, let's see. Um, none. But don't let that stop the flow of your
silly invective. Let's hear something about BHA and BHT and how
harmful they are. Maybe something about food colors that contain
salicylates. Whip out your information, Sparky. Show us what you got.

Idiot.

Pastorio

Yef wrote:
> I'm just looking out for the public interest, which is
> in promoting good health. Whereas you seem to be
> promoting both bad physical health and bad mental
> health as well. Curious. Which food company do you
> work for?

To whom is this addressed? If you don't include at least part of the
post you are responding to we can't tell.

Yef wrote:

Fine then. Eat your unhealthy foods.
Meanwhile I'll be enjoying my Key Lime that ISN'T bad
for the heart.
Enjoy your masochism.

**********************
Judging from the content of your several posts, I think I
understand your situation, and I have just the recipe for
you. Guaranteed to allow one to "loosen" up.

Stewed Prunes Serves: 6

1 pound pitted prunes dried
4 cups water
1/4 lemon peel

Simmer until soft. Turn into a serving bowl and allow to cool
to lukewarm before serving.

Michael

Yef > wrote:
>Unhealthy. I would like to see just one recipe for
>a pie crust that is not chock full of trans fat or
>saturated fat.

Natural saturated fat may not be bad for you.

Hydrogenated saturated fat contains trans fats, which are
bad for you.

Your own body manufactures natural saturated fat.

But the processes that do that don't produce trans fats,
because they don't have the structure to do so.

Hydrogenation heats up fat and bubbles hydrogen through it,
creating a random soup of results, which includes things
your body could never create.

So natural saturated fat may not be bad for you.

The trick is making sure that's the only kind you eat.

--Blair
"Lard may be your best friend."

I know those that like Key Lime Pies have their own personal
preferences, but from what I understand, the real thing, a "true" Key
lime Pie is topped with merengue, not whipped cream. MD

In article >,
(Mark D) wrote:

> I know those that like Key Lime Pies have their own personal
> preferences, but from what I understand, the real thing, a "true" Key
> lime Pie is topped with merengue, not whipped cream. MD

Feh. That gummy stuff is for little old ladies who serve lemon meringue
pies on lace doilies accompanied by tea in delicate china cups.

Real men eat their Key Lime Pies with whipped cream and a big mug of
strong black coffee. That's freshly made whipped cream, not to be
confused with the synthethic fire-retardant foam that comes out of spray
cans. Real men eat KLPs made with graham cracker crusts. The filling
should be made with freshly squeezed Key Limes (aka Mexican limes).
Skanky bottled juice of indeterminate age is a non-starter. The bottled
stuff is a ripoff, and often not made from KLs, despite what the label
says. If you can't get Key Limes, use ordinary (Persian) limes.

This is from someone who grew up in South Florida, and who has consumed
(and baked) many variations of KLP. My favorite is the version made by
Mangrove Mama's, on Sugarloaf Key. Google brings up lots of pages which
claim to have their recipe. This is the one I use, and it makes an
excellent pie.

<http://groups.yahoo.com/group/Restaurant-Recipes/message/558>

I usually double the recommended crust amounts. A thicker crust is
easier to cut and serve, not to mention tasty. Be careful not to
over-bake the crust.

--
Julian Vrieslander

You're funny. Tens of thousands of dieticians say saturated fat
is bad for the health, but you think that merely by repeating
a denial of this, people will believe you.

Why do 16 year olds like you assume you will be
taken seriously ?

Yef wrote:

> You're funny. Tens of thousands of dieticians say saturated fat
> is bad for the health, but you think that merely by repeating
> a denial of this, people will believe you.

Besides being a general bonehead, you're a particularly obtuse usenet
wonk. It's helpful for your intended readers if they know what you're
talking about and toward whom you're directing your shallow, lame,
insipid, unintelligent, mentally crippled diatribes.

Tens of thousands of dietitians have told us to eat a high-carb diet
for good health for decades and all of a sudden they're changing their
story. And redoing their silly pyramid.

But keep on doing what you do. It helps to balance the bell curve
against the smart ones and the ones who actually have content in their
posts.

Pastorio

On Fri, 11 Mar 2005, Yef wrote:

> You're funny. Tens of thousands of dieticians say saturated fat
> is bad for the health, but you think that merely by repeating
> a denial of this, people will believe you.

Dieticians exist to lie to people, to tell them some foods are good for
them, when they really aren't. Dieticians have ethical problems up the
wazoo... but try asking people to stick to a _sane_ diet!

For example, milk has never been proven to help build good bones. At
best, you need dietary calcium, whose absorption is hampered by the
proteins in milk.

The best way to understand this is to ask yourself why the USRDA of
calcium is about three times as high as the WHO's RDA

Lena

Yef wrote:
> You're funny. Tens of thousands of dieticians say saturated fat
> is bad for the health, but you think that merely by repeating
> a denial of this, people will believe you.

You've been asked several times to start following usenet etiquette and
quote a relevant portion of the message.

Your refusal to do so, and your argumentative manner, lead me to
*plonk* you. I suggest everyone either do the same or ignore this fool.
It's pretty obvious he/she/it is merely trolling. Life's too short to
bother with such idiots.




Brian

Yef > wrote:
>You're funny. Tens of thousands of dieticians say saturated fat
>is bad for the health, but you think that merely by repeating
>a denial of this, people will believe you.

Those dietitians are relying on old data, and they are
therefore wrong.

--Blair
"I don't see anyone laughing."

Blair wrote:

> Those dietitians are relying on old data, and they are
> therefore wrong.

Old data isn't ALWAYS wrong. But evangelizing a HORRENDOUS approach to
cooking on a cooking newsgroup -- now, THAT'S always wrong.

Bob

Julian wrote:

Real men eat KLPs made with graham cracker crusts.
The filling should be made with freshly squeezed Key
Limes (aka Mexican limes).

***********
I'm skeptical, Julian. I've seen a recipe for a key lime
pie from a local conch and she said all her friends use
a combo of lime and lemon juice and that nobody she
knows bothers squeezing them scrawny little key limes.
<g>

Michael

Michael wrote:

> Julian wrote:
>
> Real men eat KLPs made with graham cracker crusts.
> The filling should be made with freshly squeezed Key
> Limes (aka Mexican limes).
>
> ***********
> I'm skeptical, Julian. I've seen a recipe for a key lime
> pie from a local conch and she said all her friends use
> a combo of lime and lemon juice and that nobody she
> knows bothers squeezing them scrawny little key limes.
> <g>

Tells you more about that person, her friends, and their quality
sensibilities then the real-deal pie.

Anyone who can't tell the difference in flavor and intensity between
real Key limes and any other citrus juice ought to use that mixture
above; saves money and can be poured right out of bottles.

Nothing wrong with Persian lime juice or lemon juice and they can
certainly make a good enough pie. The lemon diminishes the depth of
the lime juice, but I'm sure there are people who prefer that. Again,
nothing wrong with it. But it's not a Key lime pie; it's something
else. Something less.

Pastorio

I saw key limes for sale at the Kroger just a couple weeks ago,
Bob. You've got my curiousity up as to what kind of effect it
would have on the taste. Hmm... wonder how many it would
take to get the half cut I need for a pie? A wheelbarrow load?

I'll be down at Key West next week. If I sober up long enough
to know where I'm at (just kidding), I might try to find some key
limes.

Michael