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What’s cooking at your house?

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Post by Cass on Sun Jan 07, 2018 9:03 pm

First topic message reminder :

While watching the playoffs, I’ve been busy in the kitchen.

Made a huge pot of pasta e fagioli and there’s plenty left for lunches. Of course I omit the onion and don’t add celery as I just don’t like it, but a good sprinkling of smoked Spanish paprika is delicious. Serve it with some grated Parmesan and crusty bread and salad.

Second is banana and pecan bread. Pecans are a huge business in Arizona and just before Christmas is harvest time. I have a super lovely older lady patron who gives me a massive bag of freshly picked nuts as a Christmas present. They’re expensive so I’m grateful. I’ll probably make a pecan pie or pecan bars with the rest.

What have you got on the go?

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Post by Syl on Tue May 14, 2019 6:01 pm

Cass wrote:
Syl wrote:Cass, you should write a cook book and fill it with all your gorgeous pics..
Even I would buy it. just to look at the  meals you prepare. What’s cooking at your house? - Page 4 3922118137

Now the weather is improved (cos this meal is best served outside in the sun) I have taken to preparing tapas.....so little effort on my part but it looks so colourful on the plate.

These prawns would be an excellent cold tapas. Marinade 1/2 tbsp cumin, zest and juice from 1 lime, pinch of sugar, 3  smooshed garlic cloves with some coriander root/stems and a bit of chopped coriander. Leave for 15 minutes.

Heat wok with 1 tbsp oil, throw in prawns and marinade. When Prawns almost cook pour in 4 tbsp of tequila or vodka and flame it up! Once flames are gone serve hot or cold.

Thank you. I’m thinking about it with a fellow librarian who is half Chinese and lived there for many years as well as Korea. Would be fun!

I'm having prawns with salad for tea. I might do a version of what you suggest Cass. I have fresh lemon and garlic and a bottle of vodka, I will call it Russian prawns, Razz

Yey….do a cookbook, I bet it would sell like hot cakes. (no pun intended) cheers

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Post by Cass on Wed May 15, 2019 5:18 am

Syl wrote:
Cass wrote:

These prawns would be an excellent cold tapas. Marinade 1/2 tbsp cumin, zest and juice from 1 lime, pinch of sugar, 3  smooshed garlic cloves with some coriander root/stems and a bit of chopped coriander. Leave for 15 minutes.

Heat wok with 1 tbsp oil, throw in prawns and marinade. When Prawns almost cook pour in 4 tbsp of tequila or vodka and flame it up! Once flames are gone serve hot or cold.

Thank you. I’m thinking about it with a fellow librarian who is half Chinese and lived there for many years as well as Korea. Would be fun!

I'm having prawns with salad for tea. I might do a version of what you suggest Cass. I have fresh lemon and garlic and a bottle of vodka, I will call it Russian prawns, Razz

Yey….do a cookbook, I bet it would sell like hot cakes. (no pun intended) cheers

Da!

Boom boom, she’ll be here all week folks lol!

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Post by Syl on Wed May 15, 2019 1:13 pm

And I'm free too. What’s cooking at your house? - Page 4 2385359624

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Post by Cass on Fri May 17, 2019 3:22 pm

I call this Spanish eggs. No recipe, I just made it up. Thinly slice new potatoes and 5 cloves of garlic. Mix in olive oil and salt and pepper until coated. Add in sliced Spanish chorizo and mix again. Bake at 420 till potatoes start to crisp (stir a couple of times) anywhere from 30-40 minutes. Crack in eggs and back in oven. Once the whites have set, put it on broil for 3-5 minutes depending on how you like your yolks. Serve with fried halloumi. And lots of bread and brown sauce according to Mr. C.

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Post by nicko on Fri May 17, 2019 3:31 pm

Daddies or HP Cass ?
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Post by Cass on Fri May 17, 2019 3:58 pm

nicko wrote:Daddies or HP Cass ?

HP but Daddys if the other isn’t available. Ick.

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Post by nicko on Fri May 17, 2019 6:33 pm

I'v gone on to Brown Barbecue Sauce !
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Post by Cass on Sat May 18, 2019 3:57 am

nicko wrote:I'v gone on to Brown Barbecue Sauce !

I find most bbq sauces either too sweet or burn your mouth out. I make a good one from scratch espysince most bottled types have onions.

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Post by Cass on Tue May 21, 2019 3:59 am

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Thai basil chili and chicken fried rice with spinach, crispy fried egg, prawns and cucumbers to cool off after the chili. Guaranteed to clear out the sinuses!

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Post by nicko on Tue May 21, 2019 5:42 am

Chow Mein, out of a Packet !
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Post by JulesV on Thu May 23, 2019 4:38 pm

Cass wrote:

What have you got on the go?


Nowt.
My mojo's got up & gone. Weather's hot.
So for now, it's mostly quick green salads with a selection of cold meats.

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Post by JulesV on Thu May 23, 2019 4:43 pm

Gosh I reeeeeally fancy a tiramisu, I luv that delish mix of coffee, chocolate & vanilla flavours.

No cooking required, you can buy readymade sponge fingers. Knocked up this pic for inspiration & added text.
(sourced from google)

Might give it a go.


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Post by Cass on Tue Aug 20, 2019 4:02 am

Even though it’s still bloody hot here, the fam had a hankering for a chicken curry, so I provided. Only thing is with junior home till next month, there’s never any leftovers for my lunch and I’m stuck with a sandwich. Sad Sad

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Post by Guest on Tue Aug 20, 2019 4:27 am

Delish me lady made my mouth water

Just watched this and for some reason my mouth is watering even more

How on earth do people eat the Cheese burger tower lol?


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Post by Cass on Tue Aug 20, 2019 5:23 am

Thank you!

And that’s it, I’m moving to NY. Cheese Lobster Fries??? YES RIGHT NOW!!!! The only thing I wouldn’t try is the eggplant parmigiana. Ok I’d eat the cheese and sauce and leave the eggplant I love you

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Post by Cass on Tue Aug 20, 2019 5:23 am

Night Didge x

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Post by nicko on Tue Aug 20, 2019 6:52 am

7 AM here, 2 slices of Toast and Marmalade !
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Post by Guest on Tue Aug 20, 2019 10:52 am

Cass wrote:Thank you!

And that’s it, I’m moving to NY. Cheese Lobster Fries??? YES RIGHT NOW!!!! The only thing I wouldn’t try is the eggplant parmigiana. Ok I’d eat the cheese and sauce and leave the eggplant I love you


Yeah that would be about the only one I would not eat as well lol

Seriously delicious food

Laughing

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Post by Cass on Mon Aug 26, 2019 4:19 am

Honey Soy garlic chicken meatballs with stir fry veg served over egg noodles. Sooooo good. By adding panko breadcrumbs soaked in chicken stock and not over mixing the meat kept the meatballs so light. The home made sauce was super easy too.

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Post by Original Quill on Mon Aug 26, 2019 4:27 am

Cass wrote:Honey Soy garlic chicken meatballs with stir fry veg served over egg noodles. Sooooo good. By adding panko breadcrumbs soaked in chicken stock and not over mixing the meat kept the meatballs so light. The home made sauce was super easy too.

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SHOW OFF!! Sounds great...and I fancied myself a good cook. Rolling Eyes

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Post by Cass on Mon Aug 26, 2019 5:38 pm

Original Quill wrote:
Cass wrote:Honey Soy garlic chicken meatballs with stir fry veg served over egg noodles. Sooooo good. By adding panko breadcrumbs soaked in chicken stock and not over mixing the meat kept the meatballs so light. The home made sauce was super easy too.

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SHOW OFF!!  Sounds great...and I fancied myself a good cook.  Rolling Eyes


Hahaha. I’m sure you’re great. Post some pics and recipes. I’m a great cook but a bit rubbish at baking apart from banana bread and no knead bread.

A good trick I learned recently and used for this recipe is to soak the panko breadcrumbs in some chicken stock before added me to the meatballs and add just a drop or two of sesame oil. Kept them really light.

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Post by Original Quill on Mon Aug 26, 2019 5:44 pm

It looks great. Do you make 'em for two? Most recipes aim for at least four people.

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Post by Cass on Tue Aug 27, 2019 1:40 am

Original Quill wrote:It looks great.  Do you make 'em for two?  Most recipes aim for at least four people.

I make them for 3 since junior is still with us till he leaves for his masters next month. I usually don’t divide recipes even when it’s just us 2 as the leftovers can be frozen or used for lunch the next day.

I have 3 freezers, two attached to refrigerators and a small stand alone. We just stocked up for the next month, mostly at Trader Joe’s and Lee Lee’s.

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Post by Maddog on Tue Aug 27, 2019 7:38 pm

I made some oatmeal this morning.

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Post by nicko on Tue Aug 27, 2019 8:08 pm

Just had cod and Chips with Mushy Peas !
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Post by eddie on Wed Aug 28, 2019 8:25 pm

nicko wrote:Just had cod and Chips with Mushy Peas !

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Post by nicko on Thu Aug 29, 2019 3:46 am

When Grandchildren and Great Grand children call,, they all want Jam sandwiches , none left for Granddad !
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Post by Original Quill on Thu Aug 29, 2019 4:36 am

Cass wrote:
Original Quill wrote:It looks great.  Do you make 'em for two?  Most recipes aim for at least four people.

I make them for 3 since junior is still with us till he leaves for his masters next month. I usually don’t divide recipes even when it’s just us 2 as the leftovers can be frozen or used for lunch the next day.

I have 3 freezers, two attached to refrigerators and a small stand alone. We just stocked up for the next month, mostly at Trader Joe’s and Lee Lee’s.

I'm off Trader Joe's...everything is packaged and pre-prepared. Good prices on beer and wine, and best prices on eggs, tho. But everything else is all packaged foods.

I like Lee Lee's. Rare oriental grabs you can't get elsewhere. Lee Lee's is Arizona...we have Asian Market up here.

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"What's yours is mine, and what's mine is mine." ― Old Republican proverb.

"I don't stand by anything."  ― Donald Trump, interview with John Dickerson, 5.1.17...

“That's libertarians for you — anarchists who want police protection from their slaves.” ― Kim Stanley Robinson, Green Mars (1993).

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Post by Original Quill on Sun Sep 01, 2019 4:33 pm

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Also Cass, while we are at it, what a well-organized refrigerator you have.  I'm off to find some dividers like you've put in your freezer...very kewl.

Right now, if I have to reach some dish that I put up two weeks ago, I have to unload the entire freezer to find it waaayy in the back.

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"What's yours is mine, and what's mine is mine." ― Old Republican proverb.

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Post by Cass on Sun Mar 08, 2020 6:26 pm

Cold and rainy weather calls for 3 bean 3 meat chili in the slow cooker. Will serve with corn chips, sour cream and cheese on top when it’s done in 7 hours.

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Post by eddie on Sun Mar 08, 2020 9:23 pm

Where are my bloody cookies? I’ve waited for 75 years now.

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Post by gelico on Sun Mar 08, 2020 11:12 pm



there's sod all cooking at my house and hasn't been for some time

i'm suffering badly from can't-be-arsed syndrome

to make up for it i've been binge watching hells kitchen. my son introduced it to me and i got hooked

half the stuff he comes out with i'd never even heard of

squab, for example. i now know it's a young pigeon

but the word is awful. it sounds like an insult in my mind

''ya fucking fat useless squab on a stick'' kinda thing

good scrabble points though

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Post by eddie on Sun Mar 08, 2020 11:20 pm

gelico wrote:

there's sod all cooking at my house and hasn't been for some time

i'm suffering badly from can't-be-arsed syndrome

to make up for it i've been binge watching hells kitchen.  my son introduced it to me and i got hooked

half the stuff he comes out with i'd never even heard of

squab, for example.  i now know it's a young pigeon

but the word is awful.  it sounds like an insult in my mind

''ya fucking fat useless squab on a stick'' kinda thing

good scrabble points though

Hahahahahah you are so honest. That’s why I always read your posts and take you at your word.
Don’t ever change and come see us soon.

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Post by Ben Reilly on Sun Mar 08, 2020 11:24 pm

gelico wrote:

there's sod all cooking at my house and hasn't been for some time

i'm suffering badly from can't-be-arsed syndrome

to make up for it i've been binge watching hells kitchen.  my son introduced it to me and i got hooked

half the stuff he comes out with i'd never even heard of

squab, for example.  i now know it's a young pigeon

but the word is awful.  it sounds like an insult in my mind

''ya fucking fat useless squab on a stick'' kinda thing

good scrabble points though

Hahahaha, even when I cook something that was once well above my abilities, like salmon, I still find myself having to dumb it down as low as I possibly can. I actually think 90 percent of cooking is guesswork, and the other 10 percent is common sense.

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Post by gelico on Sun Mar 08, 2020 11:38 pm

eddie wrote:
gelico wrote:

there's sod all cooking at my house and hasn't been for some time

i'm suffering badly from can't-be-arsed syndrome

to make up for it i've been binge watching hells kitchen.  my son introduced it to me and i got hooked

half the stuff he comes out with i'd never even heard of

squab, for example.  i now know it's a young pigeon

but the word is awful.  it sounds like an insult in my mind

''ya fucking fat useless squab on a stick'' kinda thing

good scrabble points though

Hahahahahah you are so honest. That’s why I always read your posts and take you at your word.
Don’t ever change and come see us soon.

lol, i totes will edds, as soon as i can shake off this fucking awful job i'm at. coming over during the week would really suck it would have to be a weekend

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Post by gelico on Sun Mar 08, 2020 11:42 pm

Ben Reilly wrote:
gelico wrote:

there's sod all cooking at my house and hasn't been for some time

i'm suffering badly from can't-be-arsed syndrome

to make up for it i've been binge watching hells kitchen.  my son introduced it to me and i got hooked

half the stuff he comes out with i'd never even heard of

squab, for example.  i now know it's a young pigeon

but the word is awful.  it sounds like an insult in my mind

''ya fucking fat useless squab on a stick'' kinda thing

good scrabble points though

Hahahaha, even when I cook something that was once well above my abilities, like salmon, I still find myself having to dumb it down as low as I possibly can. I actually think 90 percent of cooking is guesswork, and the other 10 percent is common sense.

ah, common sense you say

a bit short on that, plus very easily distracted..the christmas meal was a fucking epic disaster

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my kids learnt to cook in order to survive

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Post by Cass on Sun Mar 08, 2020 11:43 pm

eddie wrote:Where are my bloody cookies? I’ve waited for 75 years now.

Razz Razz Razz Razz

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Post by Cass on Sun Mar 08, 2020 11:48 pm

gelico wrote:

there's sod all cooking at my house and hasn't been for some time

i'm suffering badly from can't-be-arsed syndrome

to make up for it i've been binge watching hells kitchen.  my son introduced it to me and i got hooked

half the stuff he comes out with i'd never even heard of

squab, for example.  i now know it's a young pigeon

but the word is awful.  it sounds like an insult in my mind

''ya fucking fat useless squab on a stick'' kinda thing

good scrabble points though

I haven’t cooked much since the holidays to be honest. Started off as laziness then kept getting sick. Mr. C, the poor thing, had to use the can opener a lot. The horror! What a Face

Hopefully I’m getting my mojo back. Tomorrow is going to be meatloaf and mashed potatoes with roasted veg and a garlic gravy.

Get yerself a slow cooker woman. Dump it all in in the morning press cook low and when you come home dinner is ready.

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Post by Cass on Mon Mar 09, 2020 1:29 am

It ‘‘twas yummy. I prefer smokiness to spice, hence use of chipotle powder and smoked paprika. The third meat was sliced Spanish chorizo which again added to the smoke flavor.

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Post by Cass on Tue Mar 10, 2020 2:05 am

Here is the meatloaf with roasted carrots (they come out so sweet), green peas and beans, whipped potatoes and garlic gravy.

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Post by Guest on Tue Mar 10, 2020 4:52 am

Cass wrote:It ‘‘twas yummy. I prefer smokiness to spice, hence use of chipotle powder and smoked paprika. The third meat was sliced Spanish chorizo which again added to the smoke flavor.

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Looks delicious and also love the pasta bowl Laughing

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Post by Victorismyhero on Tue Mar 10, 2020 5:42 am

FFS didge, cant you sleep either ???


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Post by Guest on Tue Mar 10, 2020 6:50 am

Victorismyhero wrote:FFS didge, cant you sleep either ???


lol no mate


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Post by nicko on Tue Mar 10, 2020 8:05 am

Nor me !
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Post by JulesV on Wed Mar 11, 2020 3:35 pm

Cass wrote:It ‘‘twas yummy. I prefer smokiness to spice, hence use of chipotle powder and smoked paprika. The third meat was sliced Spanish chorizo which again added to the smoke flavor.

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Looks lovely, Cass! Imagine the delicious aroma that greets you when you come thru your front door, after that lot has been slowroasting  for hours. I love you

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Post by JulesV on Wed Mar 11, 2020 3:43 pm

Cass wrote:Here is the meatloaf with roasted carrots (they come out so sweet), green peas and beans, whipped potatoes and garlic gravy.

If eaten asap after harvesting, sweet corn and sweet peas also taste extremely er, ..…. well you know, sweet! Laughing
It's like nature is giving us an incentive to consume these vegetables as freshly as possible, whilst still packed with vitamins.

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Post by Original Quill on Wed Mar 11, 2020 6:58 pm

Anything frozen is fresher than so-called fresh vegetables, gotten in the produce department. That goes for peas and corn, I'm told.

Once frozen, vegetables retain their natural state, whereas the other have to undergo storage, and transportation...all of which deteriorate the freshness.

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Post by eddie on Wed Mar 11, 2020 7:16 pm

Original Quill wrote:Anything frozen is fresher than so-called fresh vegetables, gotten in the produce department.  That goes for peas and corn, I'm told.

Once frozen, vegetables retain their natural state, whereas the other have to undergo storage, and transportation...all of which deteriorate the freshness.

I’ve heard that too, although of course, if you dig something up and eat it right away that surely has to be the freshest way to eat it.

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Post by JulesV on Wed Mar 11, 2020 8:12 pm

Original Quill wrote:Anything frozen is fresher than so-called fresh vegetables, gotten in the produce department.  That goes for peas and corn, I'm told.

Once frozen, vegetables retain their natural state, whereas the other have to undergo storage, and transportation...all of which deteriorate the freshness.
Yup. What retailers call ''fresh'' fruit/veg is FAR from fresh cos it has undergone storage & transit and it's usually days old. So yes,  of course it will contain less vitamins than instantly frozen stuff.

I'm not talking about retailers tho. i'm talking about your lil garden at home. Laughing

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Post by JulesV on Wed Mar 11, 2020 8:16 pm

eddie wrote:
Original Quill wrote:Anything frozen is fresher than so-called fresh vegetables, gotten in the produce department.  That goes for peas and corn, I'm told.

Once frozen, vegetables retain their natural state, whereas the other have to undergo storage, and transportation...all of which deteriorate the freshness.

I’ve heard that too, although of course, if you dig something up and eat it right away that surely has to be the freshest way to eat it.
Absolutely spot on, eddie. +1 alien
You have explained it quite beautifully.
Pluck it, wash it, eat it there & then. No faffing about. Heavenly! cheers

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