Non-Essential Government Functions

 This morning I found an article in the Fayetetville Observer that I found very interesting and would like to share with you.    It deals with the government shut down and "non-essential" government functions.   I too if they are really "non-essential" why is our government wasting the hard earned tax payer's dollars on it.   In this particular case alcohol research.   
Prohibition was repealed on the 5th of December, 1933, and there is still way too much money being spent to further limit the free choice of the people of the United States.   It is illegal to serve alcohol to minors or persons with known alcohol addiction, in addition it is illegal to drive a vehicle with a blood alcohol level over.08%.  That pretty much covers the subject.

Op-ed: Anti-alcohol research should be cut

 

By Edward Peter Stringham

 

During sequestration, thousands of nonessential government workers have been told not to show up for work. My question is, why should government be doing anything nonessential in the first place? 

I can think of a million nonessential things that government should stop doing, but let me focus on one. 

Eighty years after the end of Prohibition, the government hires scores to "scientists" to study whether there should be restrictions on drinking. Despite the scientific language of their arguments, much of their arguments are driven by a moralistic set of assumptions against alcohol. (Let us put aside, for the moment, that Jesus' first miracle was turning water into wine.) 

Take, for example, the "Cost of Alcohol" study recently developed by the Centers for Disease Control and Prevention. Such studies routinely make fanciful claims about how alcohol is bad and costs the economy an astronomical $220 billion. Their estimates include not just the cost of problem drinkers but how drinking decreases productivity. (Let us put aside, for the moment, that my research of 10,000 Americans found that drinkers earn 10 to 14 percent more money than otherwise similar nondrinkers.) Their studies are usually accompanied by proposals to tax, regulate and restrict alcohol. 

As an economist, the methodological flaws in the CDC estimates have often surprised me, and I have long wondered why government agencies could fund such bad research. 

But, then I came across a statement published by Thomas Babor, a well-known practitioner within the public-health industry. In Babor's own words, "In a democracy, politicians and policymakers often need to be shamed into doing the right thing, and costs to society have the ability to shame, blame and even defame." 

Every once in a while, true motivation is revealed. Concerns for accuracy and proper methodology are secondary. The cost of alcohol estimates are not designed to be accurate - they are designed to "shame, blame and defame." 

Babor and other advocates are deciding for us what the "right thing" is, and science to them is not a factor. Far from being analytically valid, societal cost of alcohol estimates are really just lobbying numbers. One would think the CDC would have better things to do with scarce resources. Every dollar spent on "cost of anything" studies by the CDC is a dollar taken from taxpayers or a dollar that adds to the trillions of dollars of government debt. 

 

You can read more at http://www.fayobserver.com/articles/2013/07/21/1270479   .

 

     I think if some thought was given to this kind of waste by our government officials a lot of the problems that we are facing right now would be reduced.     Government of the people and by the people is a great thing, but "government manipulating the people" is a "train wreck".

Thank You for Sharing

     Southern Wine and Spirits, America has just announced the participation and pledged support of the Florida tax Credit Scholarship Program.   This is a very admirable gesture on behalf of this fine spirits industry company.  It makes me proud to be a part of an industry that is still helping out others in a slow economy

     "Southern Wines & Spirits of America pledged $25 million to help schools by donating to Step Up For Students this year.

 

      The Miami-based company, the second-largest private company in South Florida, is supporting the nonprofit through the Florida Tax Credit Scholarship Program.

 

     On Friday, Southern Wine & Spirits President and COO Wayne E. Chaplin visited Yeshiva Elementary School in Miami Beach to honor award-winning teacher Dana Sostchin.

 

     "Through our support of Step Up For Students scholarships, our company has helped more than 13,000 students attend schools like Yeshiva Elementary," he said.

 

     Southern Wine & Spirits has donated $60 million to Step Up For Students since 2010."   

     It is the caring for the people of our communities that makes this country strong, and I think that it is a great thing that Southern Wine and Spirits has done by making the donations to this program.   ;o)                                    '

    

 

 

 

 

1000th Post

Sampling Abuelo Centuria at the aging bodega in Pese, Panama

    Today marks a mile stone for Bahama Bob's Rumstyles, this is the 1000th post for the blog in just a little under three years.   It has been a lot of fun covering the wide variety of subjects and places that I probably would not have visited if not for collecting information to bring you in the blog.

      I've had the opportunity to sip Abuelo Centuria from the barrels of the solera in Panama.  Plus tour the distillery and be their guest for a week in order to know the operation better.

Tasting fine Diplomatico Rums at Hacienda Sururo

     I've been able to meet great blenders and distillers like Richard L. Seale, Tito Cordero, and Don Pancho Fernandez and call them my friends.  Along with so many more people and places that I probably would never have seen.    

    In the past three years I have visited more distilleries on more islands and countries than I would have ever believed existed before then.  From Puerto Rico, to Trinidad and many islands in between and from Venezuela to Panama and even Cuba and Grand Cayman.

Rum Shop in Bridgetown, Barbados

     It has been a blast sharing the back country of Key West to the Rum Shops of Barbados, along with a good number of back yard bars and Rum Labs with all of you.   Three years of adventures with the Miami Rum Renaissance Festival, has been an experience like no other.  It has been a chance to sample rums and visit with so many of the people in this industry that make the world of rum happen.

     I think about all the experiences that I have had in the past 3 three years and one of the most exciting has been the chance to visit Cuba and follow the trail left by Ernest Hemingway as he lived very large in the Havana area.  Places like El Floridita, Sloppy Joe's, La Bodeguita del Medio, Ambros Mundos, Finca la Vigia, and Cojimar ( Fishing Village).   The chance to see Pilar and so many more of the things that made Ernest Hemingway such a special person.   

     It was everything from the opportunities to meet so many special people and being able to be behind the bar at so many famous watering holes.  It was a thrill to stand behind the bar at the Bacardi Building in Havana.

    I would be remiss if I didn't take this time to Thank Mike Streeter and Robert and Robin Burr for getting me into the wonderful world of rum and urging me to start this blog.   Hopefully there will be a thousand more to come.   Thanks to all of you for sticking with me on this adventure.   ;o)

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Stormy Mornings

     Sometimes the massive clouds of a morning thunder storm are very beautiful, yesterday morning these babies were dancing around and banging into each other making all kinds of noises.   Then the rain started and filled a bucket or two, thank goodness, I was still in the office and not out riding the scooter to work.   I guess that a little bit of rain, (about and inch and a half) has to fall into all of our lives once in a while.  ;o)

Rum for a Sazerac?

     I ran across an old 1950's era cocktail book the other day and I thought about how many of these old cocktails could be resurrected and brought back into the modern era of cocktails.   Rum being my primary interest, I try to make sure that it is being used as the primary spirit in the mix.   I had a customer come into the Rum Bar the other day asking for a Sazerac.   As I made the cocktail I thought there are a number of rums out there with notes of Cognac and it got my pea brain churning on how to make this classic cocktail a rum based cocktail for today.

       The Sazerac cocktail first appeared in the early 1800's when Antoine Amedee Peychaud mixed Cognac with his Peychaud bitters. By 1859 the cocktail became the signature cocktail of the Sazerac Coffee House in New Orleans.   The Sazerac name was taken from the coffee house that made it so famous.  The exact reason for the substitution of rye whiskey for the Cognac in later years is unclear, but price and availability of Cognac vs Whiskey may have had something to do with it.  The whiskey base version is generally what is used today.   The cocktail had a huge resurgence in the 1950's, an still to this day will be requested.

    Here is what I am thinking.   Take a rum like Abuelo 7 Anos that has definite notes of cognac as a base for the Rum Sazerac, I think that this exquisite rum would really make for a fine cocktail, especially one that there are not a lot of other flavors added to bury the fine flavor of the rum.


Ron Abuelo 7 Rum Sazerac

• 2 oz. Ron Abuelo 7 Anos Rum
• Dash of  Fee Brothers Old Fashion Bitters
• Lemon Zest

Place the rum and the bitters in a shaker half filled with ice and shake until thoroughly chilled.  Place a few drops of Absinthe in the Old Fashion Glass and swirl and dump it out.   Strain into the Old Fashion Glass and add a twisted lemon zest and serve immediately.

     I think you will find this cocktail very interesting and enjoyable.  The complex flavors seem to work very well.   Give this one a try, I feel like you will really enjoy it.  ;o)
   

Undisturbed

   With a little more time, it is easier to explore some of the more remote keys to the north and to the west.  I love the little oddities that I always find as I roam around these places.   It is the unusual that always catches my eye as I wander around on the land or drift around the perimeter.
Here are some photos of  just what I am talking about.  Take a trip with your eyes and see all that you can find by looking a little deeper that just scanning the surface of this world.  Enjoy the excursion.  ;o)

Sang Som Rum Another Rum From Thailand

       Sang Som Special Rum is a newer brand making it's first appearance in November of 1977.  It is not an unknown brand though, currently holds a position of 70% of the rum sales in Thailand and again beginning to be seen internationally as well.   Sang Som is the flagship brand of Thai Beverage Plc.. Thai Beverage, Plc. also produces Mekhong, Ruang Khao, and Sang Som Gold Medallion, all made from sugar cane.  My friend Jack DeVan brought me this bottle back from his visit to Thailand last month.  

     Sang Som has won gold medals in Madrid in 1982, 1983, and 2006 Dusseldorf in 1983, these medals are prominently displayed on the label.

    The rum is made from crushed sugar cane and aged in whiskey and bourbon barrels.  You pick up the classic grassy notes immediately with sweeter dried fruit later.   The sweet palate is natural and not unlike some of the better agricoles.  It has a warm finish that is smooth and very long lasting.

   A very nice surprise and I can understand why it has won so many gold metals.  ;o)

What has Prohibition Brought to America?

     Prohibition, "the noble experiment" brought a lot of really problem some things to this country.  Among them were organized crime growth, bootlegging, rum running, and the turning of "law biding citizens into outlaws.

  "This should have come as no surprise with a venture as experimental as Prohibition. It is no mistake that President Herbert Hoover's 1928 description of Prohibition as "a great social and economic experiment, noble in motive and far-reaching in purpose" entered the popular lexicon as "the noble experiment." It was unfortunate for the entire nation that the experiment failed as miserably as it did."

     One of the areas that wasn't thought out very well was the economics of eliminating alcohol was the loss of the alcohol tax revenue that the government operated on.  It didn't take into consideration the cost of enforcement of Prohibition.    What it did is put an even larger burden on the working Americans to enforce laws that were very unpopular.     It also led to the closing of brewery's, and distilleries and saloons putting many thousands of people out of work.    It was expected that Americans would flock to more wholesome entertainment with the closing of the bars and saloons, but that blew up in the faces of the law makers.   Everything declined and many theaters and restaurants failed without the  availability to sell beer and other spirits.

     There was a new growth industry that paid no income taxes that was a direct result of Prohibition.   Organized Crime, the mobs of New York, Detroit, and Chicago got into the liquor business and with a chain of speakeasy establishments serving spirits , food and great entertainment, drew the average liquor loving public in in droves.    

    This led to the very expensive "cat and mouse game" between the federal agents and the bootleggers and rum runners.   The federal government not only lost 11 billions in alcohol tax revenues, but spent nearly 300,000,000 trying to enforce the Volstead Act.
New York funded nearly 75% of the state's operations with alcohol taxes.   The most lasting result of Prohibition is the federal government came to rely on income taxes to fund their operations.

    Much like today's marijuana laws, pharmacist's could dispense whiskey for medical reasons by prescription for any number of ailments.   Wine could also be gotten for religious purposes there was a large  growth in the church and synagogues.  There were a lot of self proclaimed rabbis and preaches that would obtain wine for their congregations.

     There was a lot of glamour in the stories of rum running and the Speakeasy's, but all in all Prohibition did a lot of damage to the country that really hasn't completely gone away nearly a hundred years later.     The biggest thing that repeal did was to give the Feds back the alcohol taxes and more money to spend without any relief to the working people in the income tax areas.  

   The corruption of the federal, state and local officials that were accepting or tempted to accept bribes to look the other way. The purpose of prohibition was to encourage temperance, but rather it made the problem of alcohol abuse even worse.   The huge expansion of illegal liquor trade made outlaws out of millions of Americans.  The decade of Prohibition did little more than fill the jails and courtrooms.  It would take about a year before anyone would get to trial.  This was the start of the "plea bargain" to clear the court's hundreds and hundreds of cases.   All of these wonderful events of the era and Americans were actually drinking more than before Prohibition.

    

Dockside Mai Tai

     We are headed for the final tepid days of fall and into the chilly days of winter.  Here is an idea for a dockside of poolside cocktail that has it's roots in the 50's.  This is a simple recipe that doesn't require a lot of expensive or hard to find ingredients.   You can sit on the aft deck and watch the sunset as you enjoy this very tasty cocktail.    Don't get carried away with new ideas on this vintage cocktail until you make it like it was suppose to be made and you enjoy the classic refreshing flavor.   Fee Brothers Orgeat is available at many liquor stores and Sugar in the Raw Syrup is usually right above Sugar in the Raw in the sugar section of your local grocery store.

Dockside Mai Tai

·         1 1/2 oz. White  Rum

·         1 1/2 oz. Dark Rum

·         1 oz. Orgeat Syrup

·         1 oz. Triple Sec

·         1/4 oz. Sugar in the Raw Syrup

·         1/2 oz. Fresh Lime Juice (Squeeze it)

·         Splash of Club Soda 

Place all ingredients except the Club Soda in a shaker filled with ice and shake thoroughly.   Strain into a cocktail glass filled with ice.   Garnish with an orange zest, a lime and a sprig of mint.

 

     Sit back and enjoy the end of the warm for another year.   ;o)

 

Reflections

     Reflections are a very important part of our lives.  They show us how things are from the other side.  There is an intrinsic beauty that we see in the reflection of the sky in the water or yourself in the mirror.   Your reflection on your life will guide you through the next portion of life and make things better if you listen then act.  ;o)

Taildrager Amber Rum: Pure Rum Personified

Vintage Taildragger, brings back thoughts of Amber Rum

  Taildragger Amber is pure rum personified, It is distilled then aged for six months in rye whiskey barrels and bottled.  There is no filtering to take the flavor or color out of it.   Made from a high grade "Cane Juice Molasses" (first boil in the sugar process) to attain a bit of the agricole style flavor to the expression.   You can smelt he grassy aromas of Taildragger Amber right off the bat.



     This is a rum that will take you to a remote isle in the Caribbean and offers you the feeling of freedom and escape that keeps you in a great and happy mood.   Taildragger Amber is a small batch, hand crafted rum that gives you flavors that can only be achieved through this method of distillation.

     This is a fine young rum, you can pick up aromas of grassy cane, caramel, nuts, dried bananas and some other spices.  On the palate, it has a very smooth, fruity, medium bodied flavor, and slides into a somewhat dry or maybe semi sweet finish. 

     Taildragger Amber is good replacement for white rum in many traditional rum cocktails including Cuba Libre's, Mojito's, or Daiquiri's.   I feel that this very shippable rum, I like it best with a cube or two of ice to open up the flavor and sets the mood for an easy relaxing evening of the aft deck at sunset.  ;o)

Best Ways to Get the Barman's Attention

     According to a group of German behavioural scientists, body language rather than waiving arms or wallets will get you noticed faster.     I know that waiting for your cocktail in a busy bar environment can be very frustrating.   As a barman, I know that my focus has to be split between making the drinks to my high standards and keeping track of who is next to be served.     When the bar is full and there are a lot of people wanting their drinks, there are almost always the impatient ones who try to but in ahead of so many others.     Most of them show their impatience with their body language, usually shoulders back and crossed arms, but it is of no avail for me I believe first in first out.   The bar I work at is a "crafts cocktail bar", meaning the cocktails take a bit longer to create.  If the people in their are impatient, they in the wrong place.  It is like a good restaurant, quality takes a little more time and there are no short cuts.

     The study showed that the most effective method of getting the barman's attention is to "belly up" to the bar and turn towards the barman.   In my own experience I find it hard at times to tell who is next, if there are a few spaces at the bar, someone will crowd in and complicate the process of determining who is actually next.  The waiver I find to be very aggravating,  usually they are the ones that have no respect for others and of the "Me" beliefs.  Even if you take care of them out of sequence they rarely tip or even say "thanks". I tend to ignore a person waiving their hands behind several people that are patiently waiting their turns there is no gain, I really might even skip over them when it is actually their turn because the aggravated me.  .

Tough crowd

    The study used a robot barman to collect the data and of the 150 customers the robot waited on in Edinburgh, UK, Herford and Bielfeld, 
Germany, only 15 waived their wallets and 25 gestured to the barman.   90% were content to work their way up to the bar and watch the barman until they could be waited on.   One of the other problems in a bar is that it is sometimes hard to distinguish between those who are just standing and talking and those that wish to be served.  This is also complicated by the dim lighting, noise and multiple customers all competing for the attention of the barman.   The process almost becomes a contest to see who can get the barman's attention first.  

     I try to keep the guests in the order that they arrive, but there are times especially when there is a large order that requires complicated cocktails to be made and a big crowd in the bar, I loose track of who is truly next.   It is usually the body language that will get my attention next, but there might be a pretty lady that holds my eye as well.  All I can say is that if you are a little patient, after all if you are in a bar on an island, you should be able to slow down to "Island Time" and enjoy the experience.  Quality cocktails take a little more time, be patient, the wait is worthwhile for what you will receive.  ;o)

   

    
 

Cocktails that Replace Vodka with Rum

     The cocktail books are loaded with recipes that are made with vodka that can be greatly improved with the use of the right rum instead of vodka.   One rum comes to mind for this purpose.  That one is Brugal Especial Extra Dry.

     I was first introduced to the Brugal Especial Extra Dry rum a little over a year ago at the Miami Rum Renaissance Festival.   This is a great rum for cocktails that call for vodka or white rum.   Extra Dry is for the person that likes a very dry premium cocktail and not one with all of the added caramel, vanilla or sugar that many of the white rums are using these days.  Extra Dry is a clean pure rum perfect for your most discriminating cocktails.

     "A cask-aged white rum that lives up to the dry Brugal house style, Brugal Extra Dry invites one to rethink his or her perception not only of white rum, but of rum in general. Brugal’s proprietary double-distillation technique creates a dry and clean spirit with fewer of the heavy alcohols that lend other rums their sweeter profiles. This blend of rums – aged a minimum of 2 years up to 5 years in White American Oak casks – is triple charcoal filtered to achieve exquisite clarity and conjures a velvety mouth feel as a result of an exceptional aging process."

 

     Two Cocktails come to mind when I think about Brugal Especial Extra Dry, The Brugal Cosmo and a Extra Dry Dirty Martini.

 

Brugal Cosmo

• 2 oz. Brugal Especial Extra Dry Rum
• 1 oz. Cointreau
• Splash of Cranberry Juice 
• Juice of 1/2 Lime

Place all ingredients into a shaker filled with ice and shake until chilled.  Strain into a Martini Glass and garnish with an orange zest.

 

 

Extra Dry Dirty Martini

• 2 oz. Brugal Especial Extra Dry Rum
• 1 oz. Extra Dry Vermouth
• 2 table spoons of Olive Juice

Place all ingredients into a shake and shake until really cold.   Strain into a Martini Glass and garnish with two olives.

 

 

 

    

Day Off, What to Do in Key West

     I'm now working Thursday through Sunday at the Rum Bar here in Key West.   This will allow me some more time to get out on the water and do more of the photography and exploration that I enjoy so much.   It will allow more research into the many rums that I have not explored as well.   Today is my first day off Wednesday, and I'm sitting here trying to figure out what to do with a day that starts with such a beautiful sunrise.    

     I know that I have a few honey do's to take care of, but after I get that under control, it is  water time.   This extra day is a very welcome thing for me, it provides the time to collect more items and ideas on which to base my writings.  

     Here lately it has been too much rum stuff that  has dominated the blog recently and not enough of the fun low latitude lifestyle.  I'm really pleased that I will be able to drift back to the fun of the islands for some more subject matter.   Come along with me over the next few months as I get to explore things that I've missed in the past few years.  ;o)

Taildragger Coffee Rum

Taildragger Coffee Rum

     Tailwinds Distilling Company has introduced their new coffee rum.   Taildragger Coffee Rum is truly a great flavored rum.  It offers the dark brown color of a fine cup of coffee and the aroma to match.  The taste reminds me of a cup of "Café Cubano".  It has that Cuban coffee strength and aroma that takes me to the mornings in Havana.  

     It is mellow on the palate, and finishes with a rich dark coffee flavor that seems to linger for a long time.   I'm liking this one very much and have all ready put it to work this morning.   It immediately made me think of my friend Gayle Seale and how much she enjoys a coffee cocktail in the mornings.  

Rise and Shine Cocktail

• 2 oz. Taildragger Coffee Rum
• 1/2 oz. Amaretto
• 1 oz. Rum Chata

Place all ingredients in a shaker filled with ice and shake until chilled.  Strain into a Martini Glass and top with fresh ground nutmeg and a cinnamon stick.

Give this new coffee expression a try, I think you will enjoy the rich flavor that will really linger for quite a long while.  ;o)

Don Pancho Manhattan

     The Manhattan was a very popular cocktail during the 1930's and 40's.  You would hear many calls for them from the customers at the bar as you wet to order.   This is another of those cocktails that has a varied history as to it's origin.  

    According to Wikipedia, this is how it goes.    A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston's mother) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated "the Manhattan cocktail.    However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction.   The original "Manhattan cocktail" was a mix of "American Whiskey, Italian Vermouth and Angostura bitters".    During Prohibition (1920–1933) Canadian whisky was primarily used because it was what was available.^[9]

Francisco "Don Poncho" Fernandez

However, there are prior references to various similar cocktail recipes called "Manhattan" and served in the Manhattan area.    By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street. An early record of the cocktail can be found in William Schmidt's "The Flowing Bowl", published in 1891. In it, he details a drink containing 2 dashes of gum (simple syrup), 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey and 1/3 portion of vermouth.

 

Here is my idea on the cocktail, make it with Panama Red, an overproof rum from Francisco Don Poncho Fernandez, who by the way is having his 75th Birthday this week.

 

Don Pancho Manhattan

• 2 oz. Panama Red Overproof Rum
• 1 oz. Sweet Vermouth
• 1 Dash of Bitters

Place all ingredients in a shaker filled with ice, shake until thoroughly chilled and strain into a Martini Glass.  Garnish with a stemmed Maraschino Cherry.

 

     Happy Birthday Don Pancho, sorry that my schedule would not allow my visit to Panama for your birthday.   Keep these fine rums of yours coming, they are the finest and we look forward to your next creations.   ;o)

 

Happy First Day of Fall

   Sunday Mornings arrive here in Key West in some of the most beautiful ways.  Seeing the sun rise around here just really makes my day.   I guess it was because I was thinking of the mid sixty's and visiting Fairbanks, Alaska and the idea of no sun rise for three plus months.  Happy to be where I am and enjoying the warmth of the sun and the first day of Fall here in the Keys.

How to Sweeten a Tart Cocktail

Honey

Orgeat

     There is a dilemma that come up anytime that you need to make a cocktail sweeter.  How do I do it?   Sugar, Honey, Agave Nectar, Cane Syrup, Maple Syrup or Orgeat, all of these are very viable methods of sweetening your cocktail.   One thing to keep in mind is what are you trying to do with the taste of the cocktail.  Each of the sweeteners have different taste characteristics and will add an amount of flavor to the cocktail in addition to sweetening it.  

 

Maple Syrup

      Agave Nectar, Cane Syrup or Sugar will sweeten the blend while adding very little to the taste of the cocktail, but sugar has a price the next morning in the form of the dreaded hang over.    Honey can be hard to get to dissolve in an alcohol environment, but like sugar adds only a subtle flavor to the mix.    Molasses and Orgeat both add  a noticeable flavor to the cocktail, that is not necessarily a bad thing, but be aware that this does happen.

Agave Nectar

     In my mind, there are two very good options for sweetening without adding a lot of extra flavors.  These are Sugar Cane syrup, and Agave Nectar, both will sweeten in a very subtle manner with a more natural sweetness to the cocktail.    Both mix very readily with alcoholic blends and do so very quickly.

Molasses

     When it is time to sweeten think about what you really are looking for when you sweeten.  All of the options have their uses and all do the job differently.   Experiment with different sweeteners and see which gives you the taste that you are looking for in your cocktails.   ;o)