goddess of thrift

Thrift 101 -- Thrift and Organization (Lesson 7)

     My first year of teaching art, I had no classroom, no supplies (to speak of) and much of the time, no idea what I was doing!  Planning and organization became essential for me to provide a quality education for my students.  My random assortment of cardboard boxes and paper bags of donated supplies grew as I was able to procure materials, but I found it aggravating to open 3 or 4 bags or boxes before I located what I needed . . . and I often forgot what materials I had available.

     A trip to the discount store yielded a solution:  there, for less than a dollar apiece, were clear plastic shoe boxes with white lids.  I started by purchasing a dozen of them, and began sorting my smaller supplies:  one box for crayons, another for oil pastels, a third for scissors, and so on. I printed out paper labels on the school computer and fastened them to the ends of the boxes with clear packing tape.  The boxes worked well because they were stackable, space-efficient, and easy to handle.  I grouped like-types of materials together:  drawing materials, painting materials, and tools.  Once I had the supplies sorted into containers, I didn't have to be the one who retrieved every supply one of my students needed.  I could simply say:  "look in the scissors box on the second shelf of the end cupboard" and my students (with my permission) could get what they needed themselves.

     When I saw how well the system worked at school, I brought it home.  Having a large variety of art materials in my own studio, I need to be able to find what I want quickly in order to accomplish anything.  My clear plastic bins hold quilt fabric sorted by color, thread, drawing materials, tape and glue, and a wide range of other materials.  They are also labeled by item, with the exception of the fabrics, which I can see well enough through the containers.

     Gradually, I added clear plastic containers to my closet, storage cupboard and pantry.  They now hold everything from cocoa mixes and marshmallows to bar soap, toothpaste or vitamins, as well as greeting cards and gift wrapping supplies.  For non-perishable items, the boxes help me set arbitrary limits for how much I store at one time:  when the soap box is full, I don't buy more soap, even if the price is good.  As I empty the box, I watch for sales on soap.  I rarely run out of anything using this system, and it makes it easy for me to know what I have so I don't purchase unnecessary duplicates.  I am also convinced that I save enormous amounts of time and stress by not having to constantly search for something I need.

     Let me add a word here about plastic.  For environmental reasons I try to limit my purchase of plastics, and the bins I have bought are recyclable in some areas, but not where I live.  However, I have boxes I am still using which are over 20 years old and every bit as functional as new boxes.  I use some glass jars for some food storage and for beads and buttons in my studio.  However, square-cornered containers are more space efficient than round ones, and have the benefit of being unbreakable.

     Whether or not you use plastic, the principles of organization still apply: 

--Use see-through containers, when possible, for easy identification of contents.

--Use stackable containers for space efficiency.

--Group items by color when appropriate.

--Group items by type (all pasta on the same shelf, for example) for easy location.

--Use labels, when needed, to enable quick differentiation of items.  This also makes it easier for others in your household to locate things when you are not around.

--Let your reasonably-sized containers help you set limits for what to purchase.  I don't have a problem storing 12 -- 15 bars of soap in a box, but I don't need 300.

--Use recycled containers when appropriate.  I soak the labels from plastic, 18-oz. peanut butter jars, and use them for storing small items in my studio and classroom.

--The same system of sorting, labeling and grouping applies to files of papers in your file drawer, accessories in your closet and tools in your workshop, thus helping avoid a trip to the hardware store to  purchase wood screws or picture hanging wire when you know you already have some somewhere.

--Start in one area and organize gradually.  If the idea of organizing things is overwhelming to you, begin slowly with office supplies, for example, or one shelf of a cupboard.  The sense of order will help you build momentum to organize other areas.

     It's not imperative that you use my system, but it is important to have a system, especially as you build a pantry and purchase essentials on sale before you need them.  While you may spend some money on containers, over time, you will save time and money by knowing what you have and being able to locate it quickly. 

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

A Great Endorsement for Thrift . . .

     "I believe that thrift is essential to well-ordered living."

--John D. Rockefeller

Thrifty Summer Cooking and Energy Saving Tips

     We typically run our air conditioner when the outdoor temperature hits 90 degrees or above, but rather than setting the programmable thermostat and letting the a/c cycle on and off around the clock, we wait until the indoor temperature gets warm -- typically in the early afternoon -- and then run it for 2 -- 3 hours during the hottest part of the day.  If the temperature gets too warm several hours later, we turn the a/c back on for a few hours.  By keeping south-facing window shades closed, we are able to run the central air much less frequently than if we kept it on the "automatic" setting. Typically, the overnight temperature is low enough that we can open the windows and don't need to run the a/c overnight (unless, of course, a wandering skunk has chosen to make its presence known nearby . . . we do live in the country!) 

     It always bothers me, though, to do a lot of cooking when the air conditioner is running.  I don't like to create more heat, and then require more cooling.  There are several approaches we take to avoid heating up the kitchen on the hottest of days:

--Cook outside.  Many people do this on the grill, but if you have an electrical outlet on a porch, deck or patio, you can easily use a crock-pot, toaster oven or hot plate outdoors.  Make sure your appliance won't be somewhere where it can get wet from a pool or sprinkler (or unexpected rain shower), keep small children away for safety, and cook on a heat-proof surface.  Our ancestors did this when they used their summer kitchens, to avoid building a fire inside the house in the heat of the summer.  We're pretty sure that the outbuilding on our property which we now use for a garden shed was once a summer kitchen.

--Cook during the cool time of day.  The time I don't want to be preparing a hot meal is at 4:00 in the afternoon when the outdoor temperature is 97 degrees!  An evening meal can be prepared early in the day, and simply warmed in the microwave just before serving.

--Use energy-saving appliances, like the crock-pot, toaster oven and bread machine, if you have them.  If I run out of the beans I had cooked on my wood stove during the winter and frozen in 2-cup containers, I will cook 1 -- 2 pounds of dry beans in my crock pot for 4 to 5 hours on the high setting.  (Beans don't need pre-soaking when cooked on the "high" setting.)  Even if you don't have a place to cook outside, these small appliances will generate much less heat indoors than a conventional oven.  A toaster oven will also cook recipes more quickly, and at a lower temperature, than a conventional oven.  (Refer to the following "fruit crisp" recipe as an example.)

--Batch cook.  Make a double batch of pasta, and use half for a meal with sauce, and the rest for a pasta salad.  It takes longer to boil a larger pan of water . . . but not twice as long. 

--Cook rice in double batches also, following the rice cooking tip on my February 6, 2009 blog post.  Even if you don't have a place to cook it outside, you can always let the "wrapped" rice finish cooking outdoors.

--Eat more main-dish salads in the summer.  We find it pleasant to eat something cool on a particularly hot day.

--Eat smaller, more frequent meals.  Consider having your main meal earlier in the day -- brunch or lunch -- instead of eating a large, heavy meal in the evening.  While snacking on junk food isn't good for your health or your waistline, having a nutritious snack between meals helps maintain steady blood-sugar levels, helping you maintain energy.  If you snack on low-fat yogurt, peanut butter crackers, or an ounce or two of cheese with fruit, you may find it less necessary to eat a big lunch or dinner which requires more cooking.

--Build a solar oven.  This is a great project to do with kids!  A solar oven can be as simple as two nested cardboard boxes with styrofoam packing in between.  The inner box is lined with foil, and both boxes are covered with a sheet of glass and placed outdoors, facing south.  Find more specific directions by googling "solar oven".  While I wouldn't recommend cooking meat in one until you are sure you can do so safely, baked potatoes are a great food to try in a solar oven.

     In addition to cooking, one appliance which generates a lot of heat is a clothes dryer.  A clothesline or collapsible drying rack can enable you to utilize the sun and wind for drying without heating the house.  At least consider hanging larger items outdoors in the summer.  I typically like to machine dry socks, underwear and towels together, and line dry the rest when the weather permits.  If you live in a neighborhood which doesn't permit outdoor clotheslines, you may find that hanging a line in the garage will allow you to use the outdoor temperature to dry clothes.  And now, you have even more motivation to clean out the garage this summer!

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Thrifty Breakfast Fruit Crisp

     We enjoyed this recently as apple crisp for breakfast.  Although apples really aren't in season in the summer, I often find a bag at the grocery, marked down to $.29 --$.39/pound because it contains one bad apple.  You can, of course, substitute peaches, pears, blackberries or raspberries -- or a mixture -- depending on what you have available that is also inexpensive. 

Slice into buttered 10" square baking dish:

3 c  cored, unpeeled apples (or other fruit)

For topping, combine in mixing bowl:

1 c  rolled oats (quick or regular, either will work)

1 c  whole wheat flour

1/2  c  brown sugar, packed

1 t  cinnamon

1 t  baking powder

1/2  t  baking soda

pinch salt

Stir into dry ingredients until uniformly crumbly:

2  eggs, beaten

Sprinkle topping over fruit.  Drizzle over top:

1/4 -- 1/3  c  melted butter

Bake in conventional oven @ 375 degrees for 22 -- 25 minutes, or in toaster oven @ 350 degrees for

12 -- 15 minutes.  Cool before serving (unless using as a dessert, topped with ice cream!)  Serves 6 -- 9.

I make this in the toaster oven, using the largest square casserole dish I have which will fit!  This recipe will work in a 9" square dish, providing that it is deep enough, if you don't have one which is 10" square.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Fresh Berry Scones

     Another scone recipe using the basic sweet scone mix, these are delicious warm, spread with butter.

Combine in a large mixing bowl:

1  scone mix  (see recipe below)

1/4  c  nonfat dry milk

Cut in with pastry blender or knives to make coarse crumbs:

1/2 c  cold butter

Mix together and add:

1/2 c  orange juice

1 egg, beaten

Stir into dough:

1/2 c -- 3/4 c fresh blueberries, raspberries or blackberries 

Turn dough on floured board and gently knead 8 -- 10 times, taking care not to crush berries.  Pat into

8" round -- cut into 8 wedges

Place wedges 1" apart on well-greased cookie sheet, and brush with:

milk

Sprinkle wedges with:

sugar

Bake at 400 degrees for 12 -- 15 minutes.  Cool slightly before serving.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Chocolate Chip Scones

     Scones are delicious for breakfast, but I don't make them often because they are higher in fat than cobblers, muffins or bread pudding.  But, since my husband has to work on Father's Day, I thought they would be a nice treat for his early morning, on-the-road breakfast, along with a chilled mug of iced mocha.  (If you see him, please tell him I spoil him!)

Combine in a large mixing bowl:

1  scone mix  (see following recipe)

1/2  c  cold butter

Cut in butter with knives or pastry blender to make coarse crumbs.  (You can do this in a food processor, if you like.)  

 Mix together and add:

1/2 c  milk

1  egg, beaten

Stir into dough:

1/2 c  chocolate chips

Turn dough on floured board and knead 8 - 10 times.  Pat into 8" round -- cut into 8 wedges.

Place wedges 1" apart on greased cookie sheet, and brush with:

milk or cream

Sprinkle wedges with:

sugar

Bake at 400 degrees for 12 - 15 minutes.  Cool before serving.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Basic Sweet Scone Mix

     Made in advance in zip-type storage bags, these mixes make the morning prep for scone baking easier.

Measure into zipper storage bags:

1 c  whole wheat pastry flour

1 c  unbleached white flour

1/3  c  sugar

2 t  baking powder

1/2 t  salt

1 t  dried orange zest or ground cinnamon

Mixes keep well for 6 months or more stored in a cool, dry place.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

On the Best Time to Save Money . . .

     "The time to save is now.  When a dog gets a bone, he doesn't go out and make a down-payment on a bigger bone.  He buries the one he's got."

--Will Rogers

How to Save More -- or Less -- on a Recipe

     Many recipes are billed as "inexpensive" or "money-saving", but there can be a big difference in price for your finished meal depending on how you shop for ingredients.  One of my thrift workshop 'mantras' is:  "Acquired tastes are expensive tastes."  The more you insist on specific brands when purchasing food, the higher your grocery bill, and cost per meal, will be.  Let's look at a sample recipe:  the pasta salad I posted on June 14th.

     For the sake of discussion, let's assume you only purchase national brands.  No store brands for you!  You are convinced that national brands taste better.  To make the pasta salad, you would purchase a 1# package of Creamette Rotini for $1.41, an 8-oz. package of Trans Ocean Imitation Crab for $2.99, an 8-oz package of sugar snap peas for $2.50, a 2# bag of carrots for $1.34, and a 16-oz. bottle of Hidden Valley Ranch dressing for $3.50.  With 1/4# of peas and 10 carrots left over, you would spend $9.27 to make your salad:  6 to 8 servings at $1.16 to $1.55 per serving.

     Okay, maybe the sticker shock made you reconsider store brands.  You return to the market and pay $1.29 for Kroger Brand Rotini, $2.49 for Kroger Imitation Crab, the same $2.50 for your peas and $1.34 for the carrots, and $1.24 for Kroger Garlic Ranch salad dressing.  Now you're down to paying $6.39 for your salad, or $.80 to $1.07 per serving.  And actually, you've discovered that store brands taste pretty good!

     But is that as good as you can do?  What if you purchased ingredients on sale for your pantry and freezer?  What if you maybe even grew some vegetables in your garden?  When I made the salad less than a week ago, I had spent $.67 for Meijer Rotini, $1.19 for Meijer Imitation Crab, $1.00 for a 2# bag of carrots on sale, $.88 for Kroger Garlic Ranch dressing, and the sugar snap peas were from my garden.   (I saved the seeds from last year's crop.)  My salad total was $2.83, or $.35 - $.47 for 6 to 8 servings:  30% of the National Brand cost, and 44% of the Store Brand cost.  Multiply the savings by hundreds of meals per year, and they are significant.

     In fairness, none of the National or Store Brand prices were sale prices.  But how many people decide what they will make before they purchase ingredients, and then pay the prevailing price?  So, for future cost savings, consider these ideas:  1)  Stock your pantry (and freezer) with items purchased on sale.  If you read the ads before shopping, you can get the best prices without spending an enormous amount of time.  I typically shop 3 times a month, and hit 2 or 3 stores each trip.  Refer to the post from June 10th on Building a Pantry, if needed.  2) Limit your loyalty to National Brands.  Do a taste comparison with store brands, many of which are packaged by national companies.  If you must buy National brands, at least buy them on sale!  3)  Plan your menu based on what's on sale and what you already have.  If you have cooked chicken, or zucchini is much cheaper, by all means, use those recipe variations.  4)  Consider growing your own.  Even a small garden can yield big savings when you grow vegetables which are pricey at the store.  Gourmet lettuce blends, sugar snap or snow peas, herbs, tomatoes and garlic are some good examples of foods which are fairly easy to grow, and yield a lot of food in a fairly small area.

     By planning and shopping wisely, you can make any recipe more affordable.  If you add a small garden and use a few creative variations, you will be amazed at how much you trim from your grocery bill, while continuing to serve foods that are delicious as well as thrifty.

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

    

    

Easy Pasta Salad

     This salad keeps well in the fridge, and is best made the day before to allow flavors to blend.  Use the variations in ingredients as needed to keep the cost down, or to suit your preferences.

Cook al dente, drain and cool:

1 #  pasta  (my family likes Rotini)

To cooled pasta, add and toss well:

1  8-oz pkg. Imitation Crab Meat flakes -- OR  2 c  cooked, diced chicken

1  c  sugar snap peas, halved, -- OR  1  c  zucchini chunks, unpeeled (use small, tender zucchini)

1  large carrot, coarsely grated

1/2  t  salt

about  2/3  16-oz. bottle Garlic Ranch salad dressing

Chill salad 8 hours or overnight.  Before serving, add and toss well:

remainder of bottle of Garlic Ranch dressing

Serves 6 - 8 as a main dish

--Susan Rodebush  ©  2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

On Thrift and Waste . . .

     "Waste is worse than loss.  The time is coming when every person who lays claim to ability will keep the question of waste before him constantly.  The scope of thrift is limitless."

--Thomas A. Edison

Thrift 101 -- Building a Pantry (Lesson 6)

     Years ago, when my Grandma Edie was a little girl, summertime and fall were busy with the chores of harvesting and canning.  Rural families routinely canned produce to store over winter, and most homes had a pantry or larder, root cellar or smokehouse. The task of stockpiling food was a necessity, and assured that the family would have plenty to eat in months ahead.

     Fast forward to today, and we can -- for a price -- have just about any food delivered to our homes at just about any time.  We have 24-hour mega-markets, internet grocery service and a wide selection of prepared foods available for quick pick up or delivery.  Few people use a pantry the way their grandparents did . . . in this age of just-in-time delivery and overnight shipping, who needs to?  Yet, reviving the pantry is an important strategy for saving on grocery and household items, because it allows us to purchase and store items for future use when we find them at the best price.

     What if your house or apartment doesn't have a "pantry" -- a special closet designated for the storage of food and supplies?  Try to think of a pantry not as a place, but a system.  A shelf in the basement, an extra cupboard in the garage or a storage bin or two under the bed can contain surplus staple foods and non-perishables which you purchase at a savings. 

     What goes in a pantry?  Obviously, you will tailor yours to the items your household regularly uses. Ours holds staple foods in sealed containers, like gallon glass jars of white and brown sugar, flours, pastas and rice.  We have rows of sale-purchased canned goods and non-refrigerated foods, as well as inedible items such as toiletries, cleaning supplies and household needs, like batteries and paper products.  We also keep a supply of over-the-counter medicines, bandages and gauze, which means we never have to run to the store at 2:00 a.m. for Tylenol.  (We certainly don't miss doing that.)

     When buying grains, such as flour, rice or oats, it's best to freeze them for 24 hours or so before storing, to avoid the development of insect activity.  If you purchase these in bulk during the winter, you can simply store them outside in your car for a day or two when temperatures are below freezing.  Allow grains to return to room temperature before pouring into glass jars to avoid moisture buildup, and keep all foods in a cool, dry area to maintain their quality.  Either label items, or stock them according to purchase date to avoid spoilage.

     Items we use frequently, such as sugar or salt, we store in a smaller quantity in the kitchen, and replenish them with what's in the pantry.  When the pantry supply runs low, we shop for sales on that item.  If we have a work layoff or financial setback, we could eat from the supply in our pantry for several months.  By monitoring what we typically use --  for example, how much spaghetti we normally eat per month -- we build a sense of the optimal quantity to store of each item, and avoid over-stocking.  

     One of the best things about keeping and rotating stock in a pantry is that we never rush to the store in a panic when an impending winter storm is announced on the news.  The savings allow us to use more of our money for other things that are important to us, such as donating to hunger programs or helping a neighbor.  

     We didn't build our pantry overnight, but gradually, over time. In the early days, we bought an extra can or package as we found things on sale.  Now, we will often buy 20 lbs. of pasta or rice at a time, because our pantry has helped us to build surplus in our grocery budget.  Beginning to create, and then maintaining a pantry provides not only savings or convenience, but also peace of mind.  I like to think Grandma Edie would be proud.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

From a Christian Perspective -- Thrift and the 10-Minute Window

     Through a misunderstanding, I had missed a morning appointment, and was able to reschedule it for that afternoon.  Since I hadn't eaten lunch, when my appointment was finished I decided to stop by a local grocery store to buy a cup of yogurt to tide me over until I returned home.  While I was standing in line to check out, a woman who had already paid turned to those of us in line and said:  "You ladies need to go back to the meat case and check out those $2.00 hams."  Three of us left the line and walked back to the meat department, where the clerk was still marking down several hams, with that day's sale date, to $2.00 each.  We each got two or three, returned to the line to check out, paid and left the store.

     As soon as I returned home, two of the hams went directly into our freezer, and I prepared part of the third ham for supper.  I had purchased a total of 10 pounds of ham for $.60/pound, and thanked God for providing such a great deal for our family.  As I thought about the purchase, I realized that the opportunity had occurred within a 10 minute window.  Had I arrived at the store 10 minutes sooner -- or later -- the hams either wouldn't have been marked down yet, or they would have been gone.  If I had kept the morning appointment as originally scheduled, I probably wouldn't have stopped at the store at all.  Do I believe God "made" me miss my early appointment?  Of course not.  But I do think He provided me with an opportunity to receive provision from Him.

     In these prosperous United States, I believe most of us have lost the connection between our "daily bread" -- or ham -- and God's provision.  Some people might think that my opportunity to purchase deeply discounted food was merely a coincidence.  Yet James 1:17 tells us: "Every good and perfect gift is from above, coming down from the Father of the heavenly lights" (NIV - emphasis mine).  As our family has made an effort -- admittedly a very imperfect effort -- to submit our finances and resources to God, it has been amazing to us how many "10 minute windows" we have encountered.  I don't believe these opportunities are coincidence, but rather the gracious provision of a loving Father.

     Let us be a people who boldly release all we have to God, trusting that, as we do, He is faithful to provide for our every need.  Then let us recognize, and rejoice, and give Him thanks for each and every 10-minute window He provides.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

On the Limits of Money . . .

     "There is no class so pitiably wretched as that which possesses money and nothing else."

-- Andrew Carnegie

The Night We Burned the Hedge

     Our first house was a white cape cod in an older city neighborhood on a 1/5 acre lot.  Previous owners had planted a hedge across the front property line, which, as new homeowners, we had dutifully trimmed all summer.  The second summer we lived there, however, we discovered that the harsh winter temperatures had killed the hedge to the ground.  New, green shoots were emerging from the roots, but we had 75 feet of dead brush to remove to make room for the new growth.

     With pruning saw and trimmers in hand, we began cutting . . . and cutting . . . and cutting some more.  Before  long, there was a small mountain of dead brush in the front yard which would have to go somewhere.  The trash service said they would charge $40.00 to haul it all away, and we weren't crazy about putting all of that brush in the landfill.  After some brainstorming, we called the fire department to learn what the local ordinances allowed in the way of open fires, and were told that a small, open fire was permissible for cooking food.

     Back by the garden, in a bare spot, we carried stones from elsewhere on the property to create a fire circle.  We got out marshmallows, hot dogs, and chairs to sit by the fire . . . and started burning the hedge.

     Before long one neighbor, and then another, and then two more made their way to our backyard.  What started as a practical solution to dispose of the brush ended up as a party.  The kids roasted hot dogs and made s'mores, one of the families ordered some pizzas, and at least half a dozen people pitched in, helping to carry armfuls of brush from the front yard to the fire.  There were clusters of people sitting or standing in the yard talking, or just relaxing and watching the fire burn.

     By the end of the evening, the hedge was gone . . . and, even better, we had gotten to know our neighbors.  That was the first of many evenings we built fires inside that circle of stones, and usually, when we did, someone from the neighborhood would stop by to visit.  Before long, two of our nearest neighbors had fire circles in their backyards as well.

     The night we burned the hedge, we found an inexpensive solution for removing the dead brush from our yard.  The real gift that night, however, was the realization that a simple fire brought us together as neighbors, and sparked many evenings of conversation and laughter . . . and all for the price of a match . . . and a couple of hot dogs.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.

Thrifty Chili Mac & Cheese

     This is a hearty, main-dish variation on traditional mac & cheese.  If you like things more or less spicy, vary the amount of chili powder to suit your taste.  Directions are for a 500-watt microwave -- if yours is larger, reduce cooking time or temperature accordingly.

Prepare according to package directions:

1  7-1/4 oz. pkg. Macaroni & Cheese dinner

In microwave-safe, 2-1/2 quart casserole, microwave for 10 minutes on High setting:

1  # ground turkey or beef

1  c  diced onion

Drain onion and meat on paper towels.  Discard meat juices/fat.  Combine in casserole:

Cooked, crumbled meat and onion

Cooked macaroni & cheese

1  t  chili powder (more or less to suit)

1  14.5 oz. can diced tomatoes with green chilies

Cover and microwave an additional 5 minutes on High.  Makes 6 servings.

--Susan Rodebush  © 2009

All materials in this blog are copyrighted and may not be reproduced or distributed without permission.