Brunch… a fun time to be a little “Extra”

Ever go to brunch with friends a feel like your cheating a little and feel good about it. Like maybe you slept in when you would have gotten up early all the other days of the week. Or maybe skipped breakfast so you could endulge in food that your wouldn’t normally eat but it taste simply delicious. I’ve always thought that having brunch is a chance for me to be a bit “extra” and feel great with friends or family. Take a little extra time for my meal, order a little something different and either entertain or be entertained with food, decor, and overall atmosphere.

I wanted to take a moment and share some easy and fun recipes and ideas that you can do at home if felt like hosting a brunch yourself. Fall is upon us, the weather is changing and this is a great opportunity to set up your sun room or open the windows and turn on those fans to let the air flow nicely through your home. Invite some guests over in the late morning. Set a little light jazz or easy listening in the background. Be sure to either light a fresh scented candle or diffuse some essential oils throughout to have a pleasing aroma in your home as well.

Now for the recipe ideas… I love appetizer size portions personally. You can make plenty and it offers a variety to meet the taste preferences of all your guests. My easy suggestions are as follows:

  1. Individual sized fruit and yogurt parfait – These can be super fun to do. Pop by any party store and get small (dessert serving sized) clear dishes. A layer of vanilla yogurt, a layer of strawberries (sliced and fresh), some granola and repeat. drizzle with a bit of honey if you prefer. You can make several flavors by changing the fruit and/or yogurt flavors. This allows for several options. (Peach, Blueberry, Pineapples, etc.)
  1. Muffin Tin Omelettes – These are a cinch to make and again, can have a variety of flavors. Spray your muffin tin with cooking spray, preheat your oven, and get busy with your creations. Ham, cheese, peppers the sky is the limit. One egg per muffin cup. Scramble the egg prior to pouring into the cup and mixture. I highly suggest avoiding adding onions to your omelettes when inviting guests to your social gathering. Onions often times upset sensitive stomachs and can cause people to be concerned about poor breath following a meal.
  1. Biscuits and Jelly – This is a staple! you can serve croissants or muffins or even cornbread, but some type of bread is a must. If you have the time and want to make several bread options that is always fun as well. I like to have various types of jelly available along with butter of course.
  1. Drinks! What brunch is complete without a good beverage. Mimosas are always the go-to for brunches. Depending on what time of year you are hosting your brunch, try to make your drink of choice seasonal. Of course, Coffee, Tea (Both hot and cold for brunch is desirable) and water should be made available.

These are all fun ideas and suggestions. There are so many more out there. Do a little research and plan according to the size of your guest list. The point is, have a veggie (the parfait), have a bread item (it’s breakfast after all), and have a protein (the omelette). Make sure there is variety. Remember to incorporate appropriate serving dishes, place settings and centerpieces that will help facilitate the theme and feel of your brunch. The best ones I have been to use all of the senses to make the guests have the best experience. Sight (presentation), Sound (Music), Smell (essential oils or scented candles), Taste (well prepared food), and Touch (comfortable seating and well maintained temperature). Keep it light, fun and casual. The point of hosting this brunch in your home is so that you and your friends don’t have to “dress” for the occasion. In-home brunches with friends can be Sunday casual. No T-shirts and flip-flops are probably not ideal, but you can set the tone with your invite either verbal or written. The sky is the limit with your planning and preparations.

I hope you plan an amazing event. As the host of your event (vs attending) the satisfaction comes when you sit back once the event is in full swing and you see the smiles on your friends faces, hear the chatter of small talk, and hear the clanking of glasses and your friends toast to each other.

As always my friends, have a happy day (And enjoy your brunch and each other)

Garlic Green Beans – Recipe

This is a great side dish or even a main dish if you are looking for a yummy vegetable dish to fill your plate. It is super easy to make with very little prep.  It doesn’t qualify as vegetarian unless you substitute the butter with Avocado oil (in which case, I would add additional spices to the saute portion of the recipe for flavor to suite your taste).

Ingredients:

1 Pound Fresh Green Beans

2 Cups Water

3 Cloves Garlic, Minced

3 Tablespoons butter

1/2 teaspoon salt

1/8 teaspoon pepper

Directions:

Snap ends of beans off (this is a preference thing, I don’t like the ends of the beans).  Bring the beans and water to a boil.  Reduce heat and simmer for 10 minutes.  Drain and set beans aside.  In a large skillet, saute garlic in butter until light golden brown.  Add beans, salt and pepper.  Heat through and mix well.  Remove from heat and serve.  If you are adding additional spices, Do so when adding the beans to the butter mixture.  If you are using butter and are sensitive to salt, try using unsalted butter.

This is a great recipe than can be adjusted many different ways.  Another fun tip is to add Parmesan cheese just prior to serving.  Enjoy and let me know if you have any other fun variations to this recipe.

Snacks for the beach (or a hot day in the sun)

It’s summer time, that means road trips, days in the summer sun and fun!.  It can be expensive to get snacks while you are out and about so here are some easy and fun ideas for treats as you play.  We all work up an appetite and the summer sun can drain us.  Take advantage of a little pre-planning to pack your snacks and enjoy your day without breaking the bank.

Ranch-Seasoned Spice Crackers

INGREDIENTS:

1 ounce dry ranch seasoning mix

3/4 cup vegetable oil

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

5 cups oyster crackers ( 9 oz bag)

RECIPE PREPARATION:

Preheat the oven to 250F.

In a large bowl, combine the oil, ranch seasoning mix, garlic powder and onion powder. Whisk everything together and add in the oyster crackers. Toss everything together until the crackers are coated.  Spread the crackers out onto a baking sheet.  Pop the baking sheet of crackers in the oven for 20 minutes, stirring at the 10-minute mark. Remove from the oven and let cool.  Keep in an airtight container or separate into snack size baggies for an on-the-go treat.

Chex-Mix

INGREDIENTS:

3-1/2 cups Rice Chex

3-1/2 cups Corn Chex

2 cups Wheat Chex

1 cup peanuts (you can also use 1 cup of mixed nuts)

6 Tablespoons butter, melted

1/4 cup Worcestershire sauce

2 teaspoons seasoned salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup bite-sized pretzels (I like the pretzel sticks broken in half)

RECIPE PREPARATION:

Preheat oven to 250 degrees. Combine ingredients for Homemade Seasoned Salt in small dish then set aside.  In a very large bowl combine Rice Chex, Corn Chex, Wheat Chex, and nuts. In a small bowl stir together butter, Worcestershire sauce, 2 teaspoons seasoned salt garlic powder, and onion powder. Pour butter mixture over cereal mixture then stir with a spatula to coat. Pour into a 11×17″ or larger baking dish then bake for 45 minutes to 1 hour, stirring every 15 minutes. Stir in pretzels when Chex Mix is cool, then serve! Keep in an airtight container or separate into snack size baggies for an on-the-go treat.

Salt and Pepper Oven-baked Zucchini Chips

INGREDIENTS

1 large zucchini, sliced into rounds about 1/8″ to 1/16″ thick

1-2 tablespoons extra virgin olive oil

1/2 teaspoon salt (recommended: kosher salt or coarsely ground sea salt)

1/2 teaspoon freshly ground black pepper

RECIPE PREPARATION:

Preheat oven to 200 degrees Fahrenheit. Use convection bake setting if your oven allows.  Place sliced zucchini on paper towels and let sit for 10 minutes. Blot the tops of the zucchini with another paper towel to absorb as much moisture as possible.  Line two baking sheets with parchment paper and place the zucchini on the pans in a single layer, making sure not to overlap.  Pour olive oil into a small bowl and lightly brush onto the zucchini.  Season with the salt and pepper.  Place in oven and bake for about 2 hours, flipping zucchini after about an hour, until zucchini is crispy and starting to brown. Start checking them at about 1-1/2 hours in as ovens can vary. Any pieces that are crispy and starting to brown should be removed.  Serve immediately!

 

 

 

What to do with cook-out leftovers?

Did you have a recent cookout or party at your house? Is your fridge filled with leftover meat, veggies, and other yummy goodness? From chicken tacos to pan-fried sausage, here’s how to use up all the leftovers from your cookout and make sure they don’t go to waste.

Grilled Chicken Tacos:

INGREDIENTS

1 medium onion,

cut into wedges,

keeping root intact 2 garlic cloves,

finely chopped 1 pound skinless, boneless chicken thighs

1 tablespoon cumin seeds, coarsely crushed

1 tablespoon vegetable oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 corn tortillas, warmed (for serving)

Charred Tomatillo Salsa Verde (click for recipe; for serving) Cilantro sprigs, sliced radishes, and lime wedges (for serving)

RECIPE PREPARATION Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side. Let chicken rest 5 minutes before slicing. Serve with tortillas, Charred Tomatillo Salsa Verde, cilantro, radishes, and/or lime wedges.

Grilled Sausage and left over grilled veggies = Fritatta You can chop up leftover sausage and add it to an egg scramble, omelet, or frittata.

INGREDIENTS

6 large eggs

6 ounces leftover roasted vegetables, cut into ½-inch pieces (about 1½ cups)

½ cup leftover cooked grains or crumbled leftover sausage

1 ounce coarsely grated or crumbled cheese

1 tablespoon finely chopped tender herbs, such as thyme, basil, and/or chives Kosher salt Freshly ground black pepper

2 tablespoons extra-virgin olive oil, divided

RECIPE PREPARATION

1. Vigorously whisk 6 eggs in a medium bowl until streak-free.

2. Add 5 oz. vegetables, ½ cup grains (you can use left over sausage too), 1 oz. grated cheese, and 1 Tbsp. herbs; season with salt and pepper. Mix with a rubber spatula to combine.

3. Heat 1 Tbsp. oil in a medium nonstick skillet over medium; swirl skillet to coat with oil.

4. Add egg mixture and cook until edges are set, about 30 seconds.

5. Using spatula, agitate eggs by scraping bottom of skillet in a small circular motion and bringing edges toward center of pan to form large curds, then let mixture sit undisturbed until edges are set again, about 1 minute.

6. Reduce heat to low and continue to cook, tilting skillet and lifting edges up with spatula to allow uncooked egg to flow underneath and around sides, until surface is wet but center is mostly set when you shake the pan, about 5 minutes.

7. Shake skillet to loosen frittata. Place a large plate over skillet and invert frittata onto plate.

8. Heat remaining 1 Tbsp. oil in skillet over medium, swirling to coat. Slide frittata back into skillet; reduce heat to low. Cook until set all the way through, about 3 minutes.

9. Let frittata cool in skillet 5 minutes, then invert onto a cutting board.

10. Season frittata with salt and pepper. Cut into wedges to serve.

SIDE NOTE: This Fritatta can be prepared in advance covered and chilled. Bring it to room temperature before serving. Great to have on hand for the morning after and any visitors that may have stayed the night.

Other left over ideas can be the following:

1. Hot Dogs can be turned into beans and franks

2. Grilled steak can be converted to street tacos (use caution when re-heating so you don’t dry out your meat or over cook it.

3. Left over condiments like olives, tomatoes, cucumbers, etc can be made into a fun pasta salad (use rotini and an italian dressing seasoning packet for great flavor)

3 ways to cook corn on the cob for your next get together.

Corn on the cob is a great staple for cookout! Here are three easy ways to cook the perfect corn on the cob for your next cookout. #Cornonthecob #cookout #cookingisfun

1. Boil it up: Boiling is the classic way to prepare sweet corn. You can either use a wide, flat pan and lay the corn on its side, or use a taller stockpot to boil a big batch at once. Either way, fill the pan with enough water to cover the corn and bring it to a boil. Shuck off the outer husk and silk from the corn. Dissolve a tablespoon of salt in the water and add the corn. If your corn is very fresh, cook it for three to five minutes. For corn that’s a few days old, go for six to eight minutes once.

2. Microwave it: In our house, we use this method a lot when having corn as a side dish for dinner. Shuck the corn and wrap it in damp/moist paper towels. Cook on high for three minutes. Carefully remove from the microwave (it will be hot), coat with butter and seasoning and wrap it in aluminum foil. It will continue to steam in the aluminum foil and absorb the butter and seasoning as it cooks.

3. On the grill: Roasting on the grill gives the corn a smoky flavor that is absolutely delicious. Peel back the husks, but leave them attached at the stem. Remove all the silk and then brush the corn with olive oil (butter can sometimes burn). Add salt and peper to your preference. Cover the corn back up with the husks and secure them closed with a piece of string or aluminum foil. Roast the ears of corn over a medium-hot grill, turning occasionally, until the outer husks are charred and toasted. This usually takes about 15 minutes. Let the corn cool enough to handle, then strip off the husks and eat.

It’s time for cookies

I love love love this time of year!  There are so many reason to be happy and spread the cheer.  Cookies are one of the top things on my list to do each year.  I love to bake and I love sharing fun cookies with my friends and family.  This year will be no different.  Cookies are coming out of the oven this weekend.  I thought I would share a few of the recipes that my family has enjoyed over the years and encourage you to jump into the kitchen yourself.  If you are not much of a baker but have always wanted to, baking cookies is a great way to start.

Chocolate Chip Cookies

½ cup shortening

14 cup granulated sugar

12 cup brown sugar

18 teaspoon salt

12 teaspoon vanilla extract

12 teaspoon baking soda

1 Tablespoon Hot Water

1 14 cups flour (all-purpose)

12 ounces chocolate chips

12 cup nuts (optional, but if you prefer I suggest pecans)

1 egg, well beaten

Instructions:  Cream shortening then add granulated sugar, brown sugar and egg.  Dissolve baking soda in one tablespoons of HOT water and then add.  Add flour, salt, vanilla extract and mix well.  Add nuts and chocolate chips and mix again.  Drop teaspoonfuls of your cookie dough onto greased cookie sheet. (Note the change from Tablespoon to teaspoon size measure for these cookies, they will spread) Bake at 350 degrees about 10 minutes.

German Chocolate cookies

Cookie batter

2 boxes German chocolate cake mix, dry

4 eggs

10 Tbsp. butter, melted

FROSTING

1 cup evaporated milk

1 cup sugar

3 egg yolks

½ cup butter

1 tsp. vanilla extract

1⅓ cup sweetened shredded coconut, for drizzle

1 cup chopped pecans

Instructions: Combine cake mix, eggs and melted butter in a large mixing bowl and beat until well mixed. Batter should be sticky and thick.  Roll into one inch balls and place on lightly greased cookie sheet. 12 balls to a cookie sheet. (Try using a Tablespoon Measure as a scoop to keep your proportions)  Bake at 350 for about 8 minutes. DO NOT overcook these cookies. Place on wire rack once they are out of the oven and let them cool completely. (Add frosting to completely cool cookies to avoid melting your frosting and having a drippy mess)

Frosting Instructions:  Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat. Stir to evenly combine and continue stirring until thickened (takes about 12 minutes). Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread. Spread frosting over the tops of cooled cookies.  You can always add an extra touch by melting some chocolate and drizzling over the tops of the cookies.  Before packaging, let the cookie set-up so the drizzle can cool and the frosting can stay thick.

Snickerdoodles (My Daughter-in-law’s favorite)

Ingredients

1 Cup (2 sticks) Unsalted butter

2 Cups Granulated Sugar

2 Large eggs

1 tsp Vanilla Extract

3 Cups All-Purpose Flour

½ tsp Baking soda

½ tsp Cream of tarter

¼ Cup Sugar (separate from the above amount of sugar)

1 tbsp Cinnamon

Instructions:  Combine butter with 2 Cup Granulated sugar and beat on medium speed until well creamed together.  Add eggs and vanilla extract. Mix into butter and sugar until egg is well beaten.  In a separate bowl, combine flour, baking soda and cream of tartar.  Slowly add into batter and beat on medium low speed until well combined and dough forms.  Cover the bowl with plastic wrap and refrigerate dough for 1 hour.  Preheat oven to 350° F.  In a small bowl, combined cinnamon and a ¼ Cup granulated sugar and stir to combine.  Use a Tablespoon to measure your cookies proportionately and scoop cookie dough onto a parchment paper lined baking sheet. Roll each cookie dough ball in the cinnamon sugar mixture. Place about 2 inches apart.

Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Oatmeal Raisin (My husband’s favorite)

Ingredients

¾ Cup Granulated Sugar

¼ Cup firmly packed brown sugar

½ Cup Butter

1 Teaspoon Vanilla Extract

1 Egg

¾ Cup All-Purpose Flour

½ Teaspoon Baking Soda

½ Teaspoon Cinnamon

¼ Teaspoon salt

1 ½ Cups of Quick-cooking rolled oats

½ Cup Chopped nuts (Walnuts work great in this recipe, but nuts are optional)

Instructions:  Pre-heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.   Use a Tablespoon to measure your cookies proportionately and scoop cookie dough onto a parchment paper lined baking sheet. Roll each cookie into a ball prior to setting the dough on the Parchment Paper, and set each cookie about 2 inches apart.   Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets and transfer to a wire rack to continue cooling.

Peanut Butter Thumbprint

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1 egg

1 tsp vanilla extract

1 1/2 cups + 2 tbsp all-purpose flour (Stir the flour and then scoop it, so it’s not packed into the measuring cup/spoon.)

1 tsp baking soda

1/2 tsp salt

1 Bag of Hershey Kisses

Instructions: Cream the butter and sugars together in the bowl.  Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl.  Combine the flour, baking soda, and salt. Add to the butter mixture all at once and mix well, but don’t go overboard.  You just need the ingredients combined.

CHILL dough for 2 hours in fridge. (This keeps helps keeps the dough in good form rather than melting into a flat cookie)  Scoop dough and shape into balls, about 1 rounded Tablespoon each. Place 2-inches apart on silicone lined baking sheets. (Use a Tablespoon as a scoop, this will help with your proportions)  Bake at 350 degrees Fahrenheit for 8 to 9 minutes. Remove from oven. Immediately place a single Hershey Kiss in the center of each cookie while still warm. Let the cookies sit on the tray for about a minute while the Hershey kisses set, then transfer to a wire rack to cool.

Here a few tips I’ve either read about recently or learned along the way:

Start your recipe with cold butter. It takes longer to soften in the mixer, but warm butter makes the cookies spread too much.

Refrigerate the dough before baking or you will have flat pancake cookies. 30 minutes is good enough, but an hour would be great.

If you are doing a “great cookie bake”, (baking several different types of cookies for sharing).  Try to make all of your cookies the same size.  Using a Tablespoon for measuring is a great way to help your portion control.

Use parchment paper rather than a greased cookie sheet.  This will help is you are using several different recipes or baking a lot of one type.  Unless you clean your greased cookie sheet between each batch, you may end up with severely cooked grease on your pan and a funny taste on the edges of your cookies.  You can toss the parchment paper after each batch and ensure a smoother trend across all of your cookies.

Use butter instead of margarine.  I promise, it makes a difference.  If you choose to use margarine, check the label and be sure it has at least 80% vegetable oil.

Happy Baking, Happy Holidays and as always, Have a happy day!

Tips for preparing Thanksgiving Dinner (or any big dinner)

When you have a big family dinner there is a lot of meal planning and set-up that goes into it and it can get overwhelming.  Don’t let it.  This is such a great time to not only embrace your more creative side but also really take your time and enjoy the process of setting up your meal and preparing a great meal.  Your family gathering can encompass everything from a great table setting, a DIY centerpiece, fun recipes and even the family joining in to help if you so choose.  Here are a few tips to help you have a successful and enjoyable large family dinner/gathering.

  1. Excellent Time Management is Essential: The first thing to consider is your timing for the whole production from start to finish and begin planning from there. If you are considering a big meal and the date is tomorrow, than do not over indulge on the items you want to include on your event.  However, if you have a week or more to plan, than by all means, include a centerpiece and possibly three courses, etc.  The goal is always to enjoy the experience and NOT to stress yourself out in the process.  I suggest sitting down with pen and paper first.  Plan out what you would like to include from the recipe, to the décor, to the invited guests.  From there, plan out your itinerary for the big day and work backwards.  If you plan to have dinner at 2PM on a Saturday and serve appetizers, than examine your recipes and calculate cooking times then prep times.  From there, incorporate your mise en place. (To be explained further down in this blog).  Remember to figure in the arrival time of your guests, the table setting time frame, house cleaning, and any DIY centerpiece projects.  This should give you a full planning process.  Of course, there are more items to be added as you specialize your specific event. (i.e., grocery shopping, out of town guests, work days or travel, etc.)
  2. Plan your seating style and expect last minute changes – Flexibility is important, left overs are always awesome! (prepare for those with Tupperware and baggies for your guests to take home with them) Cleaning your home and planning your seating style will help with how you plan to serve your dinner.  Will it be family style (all dishes served on platters for guests to serve themselves), buffet style (all dishes available in one location for guests to serve themselves and then return to a general seating area together), or will guests be served individually?  My specific preference, especially for Thanksgiving dinner, is buffet style form the kitchen or sidebar area, then eating together at the family dinner table with a few staples on the table such as dinner rolls, cranberry sauce and of course condiments.  This leaves your table beautiful and clutter free.  Guests can get up for seconds as needed and no one is passing food rather than eating.  NOTE: Setting your table and serving dishes the night before is super helpful and a great time save on the day of your event.  Don’t forget to protect your table with a table cloth and folded napkins or napkins with napkin rings are always a nice touch of class.
  3. DIY Centerpiece(s): What will your theme be for your family gathering? Are you getting together for a holiday?  A birthday? No particular reason other than it’s been too long? (Great time to keep your centerpiece seasonal).  I cannot suggest enough using Pinterest or google images to find the best DIY project for your event.  The options are endless if you search long enough to find the right project for your event and your skillset.  Don’t pick something that seems like it is way over your level at the current time, you may be disappointed and that’s never any fun.  Also, remember your budget.  Trying a DIY that ends up costing $300 will also put a bit of a damper on your centerpiece ideas.  I will add some to my Instagram and Facebook pages specific to each holidays if you so choose to try those out.  NOTE: having children help with centerpieces is always a fantastic idea.  They love to help and the projects always turn out super cute and heartfelt!  It leaves the kids beaming with pride to see their hard work sitting in the middle of the table at dinner.  (Plus, it is a great way to have some fun family time).
  4. Mise en place: This is a French culinary term meaning “putting in place”.  This is key to great time management for a large meal.  In your planning process, figure out which parts of your cooking you can do (or should do) in advance.  This particular term refers to cutting meats, par-cooked items, chopping vegetables, etc.  Anything that will aid in coordinating the timeliness of your actual cooking event.  You can even whittle this process down to pre-measured spices if you have the time, space and motivation.  (I’ve never made it that far)
  5. Family Involvement: Assign tasks and ask for volunteers. This is great for the centerpieces, the mise en place section of your planning or even table setting.  You can even break out your meal planning and ask for guests to bring a portion of your meal (i.e., desserts, appetizers, bottles of wine).
  6. The big day: On the day of your event, enjoy yourself. It’s time to officially cook the rest of your meal and your house will smell amazing.  You’ve planned, you’ve prepped, and now it’s game time!  As your guests arrive, don’t worry about being busy in the kitchen or fusing with a few different things.  They are coming to enjoy a meal so they should already expect you to be a bit pre-occupied.  Pre-planning will help ease a bit of it, but some business is just unavoidable.  Use timers and accept help when offered, but remember to relax and enjoy yourself.

The most important term in large events is flexibility.  Understand that not every single item will be perfect and there is always room for an adjustment here or there.  It’s ok, never be too hard on yourself.  The most important thing to remember is to enjoy yourself from start to finish and not get too overwhelmed.  That takes the fun out of the whole process after all.  I hope your holidays are a great success, filled with giggles and great smells from the kitchen.  I hope these tips help you as you are planning for your festivities.  As always, have a happy day!

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