Post #473 A Little Girl’s Birthday

April 29, 2016 at 2:39 PM | Posted in Uncategorized | Leave a comment

Walking through Walmart, Partner/Spouse turned to me.  “Have you thought about Toni’s birthday present yet?  What day is it?”

“The 28th,” I said.  “I thought some sidewalk chalk.  She had a blast with it last summer.”  We happened to walk by a display with cartons of sidewalk chalk on sale for 50% off.  Cool!

“We’ve still got a few weeks to go, but let’s get it now.”  Two boxes in the cart and on our way.

A few days before the birthday, I said, “I’ll get some wrapping paper and a card tonight at the store.”  Partner/Spouse nodded.  And I forgot.

The day before the birthday I said, “I’ll pick it up tonight.  I won’t forget.”  He nodded again.

My schedule had me at the store for the mid-shift so I would be getting off at 9.  We weren’t very busy so I went to our card section and found a little girl’s card with Disney characters, a fun game inside, and a cute message.  Didn’t take long.  I opted for a gift bad and looked them over too.  Decisions made, I’d pick them up at the end of my shift.

The day wore on, going faster than it normally did.  I handled the change delivery, working on the floor since the trays go into the bottom of the safe.  It wasn’t hard work, but when I was done after fifteen minutes, I felt exhausted.  I told my coworker I could feel my brain shutting down.  I thought my blood sugar might be dropping so I slugged down a soda and a candy bar outside in the fresh air and felt better.  We weren’t busy, but it stayed steady all evening.  About 7:30, a customer walks up to me.  He was a young man, wearing a tshirt that identified himself as a volunteer fireman, but not in our county.

“Sir, I noticed a slight smell of gas over in your dairy section.”

“Really?” I said.  I was surprised since that’s a cooler section.  We walked over and I could catch faint whiffs but nothing overpowering.

Apart from me, there was one other associate at my level in the store so it was up to us to figure out what to do.  We asked the fireman for advice and called the non-emergency number and reported the faint odor of gas.  They recommended we call 911, but report it as a non-emergency.

We did.

Within ten minutes, the emergency crew arrived and was scouting the store with sensors.  I was manning the customer service desk to coordinate any findings.  In the meantime, my associate was searching for the contact numbers sheet which had mysteriously disappeared.

Short minutes later, the fireman came up to me and ordered the immediate evacuation of the store.

I made the announcement.  “Attention all customers and employees.  Please evacuate the store immediately.  Leave your purchases and make your way to the front of the store and the exits.  This is an emergency evacuation.  Please leave immediately.”

The fireman laughed.  “You’ve done this before, haven’t you?”

I nodded.  “Not here, but yes.”  I repeated the message as I watched the customers leaving.

Many of them were grumbling, wanting to stay long enough to pay for what they had selected.  Once we were all outside (I had made a quick circuit of the store to make certain no one was left inside, including the restrooms), the fireman spoke with me and my associate.

They did not detect any gas, but they did find acutely dangerous levels of carbon monoxide.  He explained to us that normal levels are around 9.  They order evacuations at 35.  We were over 200.  (That’s thousand parts per million, btw.)  If we had not had our front doors blocked open to enjoy the fresh breezes coming off the bay, we would have had a store full of dead people.  The next two hours were spent trying to keep customers out of the store (because the four fire engines and three ambulances with their lights flashing in front of the doors weren’t enough), trying to find a store manager of any kind to answer their phone, and help the fireman find any equipment using gas power rather than electric.  I’ve been with the store for six months.  My associate for six and a half.  I felt bad for the fire dept.

At one point, all the store employees (approximately fifteen in all) were checked out by the EMTs to make sure our blood oxygen was okay.  We were all fine.  I called Partner/Spouse to update him and he have me some advice to give my coworkers.  About 10pm, I cut everyone loose who wanted to go.  I needed to stay and my associate stayed since she was actually the closer that night.  Three others stayed to clear up their departments and help straighten up, if we ever got back inside.

Which we did at ten minutes to eleven.  We put all the stock back on the shelves from the various shopping carts and register belts.  We cleaned and straightened.  We counted out the tills and locked all the money up.  We got out of there sometime after midnight.  I started my shift twelve hours earlier.

I was halfway home before I remembered Toni’s card and gift bag.

Partner/Spouse had it covered.  We had a gift bag left over from my birthday.  We had a ton of Hershey’s kisses, plus some other odds and ends of small candy.  We even had a blank card meant for another person for next month that was a little girly-ish.

The next day (yesterday), I put it all together and waited until she left for school.  Then I put the bag on their porch by the front door so she would see when she got home from school.

Hope she likes it.

Enjoy

Post #472 Garlic Soup? Really? Yup!

April 25, 2016 at 1:52 PM | Posted in Uncategorized | Leave a comment

In my late teens, I visited a friend of mine, an older lady, well steeped in the lore of the “old wives club.”  She had an “old wives tale” for everything.  Her favorite comment was “Old wives aren’t so misinformed.”  We had been busy in her garden that afternoon, so when it came time for dinner, she invited me to stay.

“How do you feel about garlic soup?” she asked.

I was startled.  “Garlic soup?  Never heard of it.”

She immediately started making biscuits to go with the soup since they would take the longest.  Then I watched as she efficiently and quickly peeled and roughly chopped two full heads of garlic.  Not the single cloves, but two large heads of garlic.  She gave them a rough chop and set them aside.  A small carrot was cut into tiny matchstick pieces, and then some baby spinach was washed and torn and set aside.

She put a large soup pot on the stove and turned on the burner to medium low.  She melted some butter and added the garlic.  It was soon sizzling and sending its wonderful aroma throughout the house.  When it was golden brown, she added two teaspoons of flour.

“To sop up the fat,” she said.

She then added a cup of chicken broth and stirred to incorporate it.  It turned into a thick gravy.

“Are we having that over the biscuits?” I asked.

“Nope, just watch.”

She added five more cups of broth, one at a time, stirring until each cup was completely incorporated.  With each addition, the soup became thinner.  It didn’t become clear, not with flour in it, but it came pretty close.  She allowed it to bubble away for a few minutes, then added the carrots.  The soup simmered until the carrots were soft but still toothsome, al dente it’s called, which didn’t take long given their small size.  She turned the fire off, pushed the spinach into the soup and covered it.

She then turned to the fridge and pulled out a tomato, a cucumber, and an onion.

“That goes in, too?” I asked, fascinated at the ingredients.

“No,” she said with a chuckle.  “That goes into the salad.”

Oh, that made sense.  She chopped them and divided them onto small plates and added a small handful of pecans.  The biscuits were done by this time so they came out of the oven.  I set the table with utensils and drinks (this was in the days long before it was popular to leave your table “decorated” with place settings.)  She ladled soup into shallow bowls while I set the salad plates on the table.  I had a wedge of lemon for my salad dressing.  Don’t remember what she did.

We sat down to dinner thirty minutes after starting.  It was the most flavorful and surprising soup I’d ever had.  It was also the first soup I’d ever seen that didn’t simmer four hours.

So I took her out for ice cream for dessert.

Decades later, I was in China and noticed Roasted Garlic Soup on the menu.  I was transported back to my friend’s kitchen and happily ordered it, anticipating something similar.  What I got was something completely different, but equally delicious.  I was fortunate that the chef could speak passable English, so I got the recipe from him.

You roast SIX whole heads of garlic.  If you’ve never roasted garlic before, you’re in for a treat.  Remove as much of the paper skins as you can.  Cut the top off the garlic to include the tips of the garlic cloves.  Turn your oven to 375.  Place the garlic on a large sheet of foil, drizzle with a small amount of olive oil, and sprinkle with salt and pepper.  Make a packet of the foil so the top of the foil does not touch the garlic.  When the oven is ready, roast the garlic for about an hour and fifteen minutes.  Take them out, but do not unwrap them.  When they’re cool to the touch, open the packet and squeeze the cloves into a bowl.  They will be soft and easily mashed so be careful.  At this point, you can spread them on toast, crackers, bread, etc. to make a really good appetizer.

For the soup, though, over medium heat, in a large soup pot, melt a full stick of butter and add the garlic.  Cook it for a few minutes, then add 3/4 cup flour and stir to combine.  This will make a roux.  Cook it until it gets to be a golden color, about five minutes or so.  Add four cups of chicken stock one cup at a time incorporating after each addition.  This will create a very thick gravy.  Then add two cups hot water at once.  Stir until it starts to simmer.  Add some oregano, basil, thyme, your basic Italian seasoning, about a half tablespoon or a full tablespoon depending on your taste.  I like a lighter hand with it.  Cook for another twenty minutes or so.  Serve with crusty bread and shaved parmesan to garnish the top.

I wish I had pictures of these to add, but I enjoyed these soups in the days before cell phones, and taking pictures of every meal wasn’t even thought of at the time.

Enjoy

Post #471 The Newest Bread Trial

April 19, 2016 at 3:38 PM | Posted in Uncategorized | Leave a comment

So, if you read the last post, you know that I’m on the lookout for the perfect homemade bread.  I have pretty exacting criteria, but fairly easy on the surface.  They are:

  • Must be easy – and by easy, I mean easy for me
  • Must be a “high riser” – meaning I don’t want a flat loaf, but one that rises above the top of the pan
  • Must be tasty – I left the salt out of a recipe recently and got a very bland tasting loaf.  Didn’t finish it

So, I found the recipe below, and it looked intriguing, so today I made it.

It was easy enough.  One thing I’ve learned about bread making over time is that bread really doesn’t like to be manhandled.  Over mixing, or over kneading bread seems to make it tougher to eat.  Mixing things with machines seems to be the culprit.  Bread machine loaves have always been tougher to me.  Even cakes that I’ve made with the stand mixer have been less tender than those I’ve mixed by hand.

Another thing I learned today is leaving bread to bake even a couple of extra minutes will make for a tough crust.  Some people like a hearty bite to their bread, but I prefer to sink my teeth into a substantial slice, sturdy enough to hold any sandwich together without falling apart, but one that doesn’t tear up the inside of my mouth with sharp edges and crusts that pull away from the slice if I haven’t chomped all the way through it.

Sounds like I’ve given this a lot of thought, doesn’t it?  I have.

So, with today’s loaf, I followed the recipe to the letter.  Start to finish, it took about three and a half hours.  An hour after it came out of the pan, I was slicing into it to find out how it looked and how it tasted.  Wait, you didn’t know that you never, ever cut into hot bread?  Not even warm bread.  Check with Alton Brown for the scientific reason, but you shouldn’t do it.  Even in restaurants, the hot bread you’re served has been rewarmed in either a microwave or a warming oven.  The reason is because it’s not fully finished cooking when it comes out of the oven.  The escaping steam, and subsequent cooling of the loaf gives the interior its structure and sturdiness.  You’ve seen people who have served fresh bread that hasn’t cooled and found the interior to be gummy and squished together?  Now you know why.

The recipe is below, and I’ll add comments along the way.

First of all, if the recipe calls for a specific ingredient, it’s best to use that ingredient if you can.  I don’t always have bread flour on hand so I use all purpose flour (AP flour.)  In this instance, I used bread flour.  It has more of the wheat proteins to form gluten when water is added which forms the protein chains causing the elasticity giving the finished bread its strength of structure.  Long sentence, almost verbatim from Alton Brown, so there’s your science for the day.

Make certain all ingredients are at room temperature except those that specifically say to heat them or to cool them.  I store jars of yeast in the fridge and trust the warmth of the water to warm it in time.  I’ve just switched over to the individual packets for one important reason:  they remain fresh much longer without needing to be refrigerated.

It’s a good idea to have your ingredients pre-measure before you start since your hands are likely to get messy.

homemade bread

Basic White Bread Recipe

  • 1 cup milk
  • 2 tbsp butter
  • 1/2 cup warm water
  • 2 packages active dry yeast  [oops, I only used one but it turned out fine.  wonder how high it’ll rise next time I make it!]
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 cup of warm water
  • 6-7 cups of unbleached bread flour

Heat 1 cup of milk and 2 tbsp butter in a small saucepan over medium heat. Remove from heat when the butter is melted. Set aside to cool.  [I warmed the milk  until half the butter was melted, then set aside.  While it was cooling, the rest of the butter melted completely.]

Pour 1/2 cup of warm water into a small bowl.  [Run you hot water tap until it starts to steam.  This is the ideal temp for bread making.  Also, I used a one cup glass measuring cup with a handle to make pouring it out easier.]  Slowly pour yeast into bowl while stirring. The constant stirring while adding the yeast will prevent the dry yeast from clumping. Set the bowl of yeast water aside for about 5 minutes while you work on the next 2 steps. [This is a brilliant idea.  So simple, I wonder why I never thought of it!]

In a large bowl, add sugar, salt, and 1 cup of warm water. Mix.

Check the small saucepan of milk and butter. If the contents are warm to the touch, pour the liquid into the large bowl and mix.

Pour the yeast water into the large bowl. It is important that the batter is warm, not boiling hot. Hot liquid, such as the milk you heated up, will kill the dry yeast and prevent the bread from rising. [Remember, yeast is a living creature and mistreating it won’t do you any favors.]

Begin mixing in the unbleached bread flour, one cup at a time. By the fifth cup of flour, the dough will begin to get stiff and it will be difficult to mix it with the wooden spoon. Turn dough out onto a floured board and begin to knead the dough. Continue adding more flour and kneading the flour into the dough until the dough is smooth, not sticky.  [Bread dough will tell you when it’s ready.  Use a lot of flour on your hands at the beginning, but as the kneading process continues, you’ll use less until the dough stops sticking to anything but itself.  For me, it took ten minutes to get the other two cups incorporated.  Check out Youtube for a demo on the kneading process.]

Next, grease a large bowl with butter. Put the bread dough into the bowl and then turn the dough over so that the top of the dough is now buttered. Cover the bowl with a kitchen towel and let the dough rise at room temperature until double in size or about 1 hour.  [I’ve said this before, but your oven is the perfect bread rising box.  Just don’t turn it on!]

Punch down dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes.  [Make sure you go the full five minutes.  Use a timer if necessary.  The dough will get so smooth.]  Divide the dough in half and form each half into a loaf by rolling the dough into a rectangle. Roll the dough up like a jellyroll. Pinch seam closed. Pinch and tuck edges under the loaf.  [Measure your rectangle against your loaf pan so it will fit.  The short side should be the same measurement as the pan’s length.  A general measurement is 7″x14″.]

Preheat oven to 375 degrees F. Butter two loaf pans. Spread a light layer of yellow cornmeal on the loaf pans, if desired. Set loaves in pans, cover with kitchen towel, and allow to rise until double in size or for about a half hour.

Bake bread for about 45 minutes or until golden brown. Remove bread from oven and turn out loaves onto a rack or a clean kitchen towel. Allow to cool before cutting.  [I baked my loaf for the full 45 minutes, rotating the pan halfway through.  The crust came out tough, but edible.  Next time, I’ll check it at 35 minutes.]

Here’s the finished product:

homemade bread 2

This recipe makes two loaves.  I didn’t make two loaves since we can’t eat that much bread before it spoils.  I rolled the dough out, and shaped it.  Then I wrapped it in plastic wrap that I’d sprayed with butter spray and froze it.  When I want another fresh loaf, I’ll unwrap it and put it into the loaf pan to thaw out and rise.

So, my overall assessment is this is a success.  It’s a tiny bit more of a time investment than I’d prefer, but I have other bread recipes that will work easier if pressed for time.

Enjoy

Post #470 The Wonders of Bread

April 15, 2016 at 11:42 AM | Posted in Uncategorized | Leave a comment

I love bread.  I really do.  As my younger brother says, “As long as there’s a loaf of bread in the house, I  won’t go hungry.”  Of course, he’s been known to misinterpret the picture on the loaf of Sunbeam bread and make a yellow mustard sandwich instead of eating bread and butter.  But that’s another story, which I’ve told here a few times.

Bread is about the most versatile food there is.  It can be white and bland.  It can be dark and hearty.  It can be sweet or savory.  It can be a vehicle for nuts, fruits, and seeds.  It can be fresh or stale.  It can be toasted, grilled, baked into a pudding, or torn and eaten as is.

One year for the Christmas feast, I wanted to make homemade stuffing from homemade bread.  I made three loaves of bread and left them sitting on the kitchen table to get stale.  Unbeknownst to me, my sister and her husband and best friend showed up in the middle of the night ravenous.  They descended on the loaves like a plague of locusts, a “feeding frenzy worthy of a pack of Great Whites” they described it later.  I woke to find two thirds of a loaf amidst a pile of crumbs.  But I had enough to make the stuffing I wanted.

I’m constantly on the lookout for the perfectly easy, perfectly successful every time, perfectly tasty perfect loaf of bread.  I’ve tried many and some are a little more involved than others.  It’s hard to believe that something so simple can be so difficult.

Basically, bread is made up of four things:  Flour, Water, Yeast, and Salt.  You can get by without the salt but you give up flavor.  Other additions just make the bread taste better.  Also, basically, bread is the same process.  Bloom the yeast, mix it with the flour and salt, and knead it until smooth and elastic.  Let it rise, punch it down, and let it rise again.  Punch it down, let it rest briefly, then form into loaves and let rise again.  Bake until done, cool down, slice (or rip) and eat.  Bread is an investment in time.

I started making bread in my teens, but it was problematic.  My mom suggested the already made bread that you just did a “brown and serve” with.  Then we graduated to frozen dough which was wildly successful but again, it’s an investment in time.  After I got married, we invested in a bread machine.  I’ve had a bread machine ever since, although I seldom use it to bake bread anymore.  Before we got the bread machine, to satisfy our craving for fresh bread, I made the “quick” loaves, the artisan breads that don’t need a lot of work or rising time.  Breads like Irish Soda Bread, Sally Lunn, etc.

Now I’m getting older, though, and bread making doesn’t seem as onerous a task as it once did.  I’m still looking for that perfect recipe for that perfect loaf.  Over the weekend, I ate the last of the store bought bread, but rather than run out and buy more, I decided to stay up late and bake a loaf while I was working on the computer.  I used a standard recipe and turned out a standard loaf.  It was a white bread, hearty and sustaining, but still not the perfect loaf I was looking for.

So the next recipe in the trial is this one:

basic bread

Basic White Bread Recipe

  • 1 cup milk
  • 2 tbsp butter
  • 1/2 cup warm water
  • 2 packages active dry yeast
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 cup of warm water
  • 6-7 cups of unbleached bread flour

Heat 1 cup of milk and 2 tbsp butter in a small saucepan over medium heat. Remove from heat when the butter is melted. Set aside to cool.

Pour 1/2 cup of warm water into a small bowl. Slowly pour yeast into bowl while stirring. The constant stirring while adding the yeast will prevent the dry yeast from clumping. Set the bowl of yeast water aside for about 5 minutes while you work on the next 2 steps.

In a large bowl, add sugar, salt, and 1 cup of warm water. Mix.

Check the small saucepan of milk and butter. If the contents are warm to the touch, pour the liquid into the large bowl and mix.

Pour the yeast water into the large bowl. It is important that the batter is warm, not boiling hot. Hot liquid, such as the milk you heated up, will kill the dry yeast and prevent the bread from rising.

Begin mixing in the unbleached bread flour, one cup at a time. By the fifth cup of flour, the dough will begin to get stiff and it will be difficult to mix it with the wooden spoon. Turn dough out onto a floured board and begin to knead the dough. Continue adding more flour and kneading the flour into the dough until the dough is smooth, not sticky.

Next, grease a large bowl with butter. Put the bread dough into the bowl and then turn the dough over so that the top of the dough is now buttered. Cover the bowl with a kitchen towel and let the dough rise at room temperature until double in size or about 1 hour.

Punch down dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes. Divide the dough in half and form each half into a loaf by rolling the dough into a rectangle. Roll the dough up like a jellyroll. Pinch seam closed. Pinch and tuck edges under the loaf.

Preheat oven to 375 degrees F. Butter two loaf pans. Spread a light layer of yellow cornmeal on the loaf pans, if desired. Set loaves in pans, cover with kitchen towel, and allow to rise until double in size or for about a half hour.

Bake bread for about 45 minutes or until golden brown. Remove bread from oven and turn out loaves onto a rack or a clean kitchen towel. Allow to cool before cutting.

I’ve read through the recipe a couple of times and it’s standard stuff.  I’ve already seen a couple of ways to streamline it.  I’ll let you all know if this turns out my “perfectly perfect” loaf of white bread.  Here’s hoping.

I’ll leave you with a funny story.  It involves bread marginally.  My younger brother once worked for a construction crew for a short time in his late teens.  They got assigned to a job out of town and for the first time, he was earning a salary plus per diem.  Per diem puzzled him until I explained that the company was paying his living expenses since they were requiring him to leave his home.  He was gone for about three weeks.  When he got back, he told us that to save money, they had all decided to eat nothing but fast food for every meal.  Their last night, they decided to treat themselves and went to a “nice” restaurant.  I don’t remember which one they chose, but it was along the lines of Denny’s or something.  They still wanted to spend as little as possible so they’d have a more to bring home.

When the salads were served, my brother told me, “They put dried up old stale bread crumbs all over it!”

I grinned.  “Those are called croutons.  They’re supposed to be there.  They add flavor and crunch to a salad.”

His outrage was still high.  “I don’t care what they’re called.  It was terrible.  I made them take it back and take them all off!”

Enjoy

Post #469 Brazilian Cheese Puffs Are Da Bomb

April 14, 2016 at 2:24 PM | Posted in Uncategorized | Leave a comment

Anyone who’s read this blog for any length of time probably knows that I used to travel all over the world for the government.  It was an amazing learning experience, apart from being a lot of work.  I got to try so many different kinds of foods in so many places and experience so many cultures through that.  I was talking to my boss one time and the subject of South America came up.

“I’ve never been there,” I admitted, not having much to add to the conversation.

Next thing I knew I had three trips scheduled to different places in South America and got to learn about the various cultures in the different countries.  I even wrote a blog post about Brazilian barbeque called churrascaria.  It’s a wonderful and amazing way to eat and if you ever get the chance to, I recommend you go for it.

In the places I’ve been, that are authentic, whether in the country or out of it, there is a long table full of salads and sides.  The temptation is to fill up on the sides because they all look so good, and miss out on a lot of the meat which is the real star of the show.  Another thing they do to try to fill you up is to put down a few dishes on the table.  Apparently, these are the most loved sides in the country.  One is fried bananas; one is garlic mashed potatoes; and the other are called Pao de Queijo, or Cheese Bread (or Puffs).

cheese puffs 1

Let me tell ya, I’ve eaten bread all over the world and there are some that stand out, but these little bites are outstanding!  I was told that the current Sec of State, whenever he was on a stopover of any length of time would have a plate of fresh cheese bread taken out to him.  When done right, they really are that good.  They puff up perfectly; they have a light but chewy interior with a crispy exterior; and they have a strong cheesy flavor not found in many places.  They use different ingredients so the fact they are gluten free should please some people.

Let’s talk about the ingredients for a moment.  First, always try to use authentic ingredients to get authentic flavor.  This recipe doesn’t use standard AP flour.  It uses tapioca flour, also called cassava flour.  It can be tricky to find but many health food stores will have it for their gluten free customers.  Second, the cheese used in Brazil is a fresh cow’s milk called queijo minas.  If you can find it, use it.  It’s a wonderful, mild, and slightly salty, depending on who made it.  If you can’t find it, use another variety of semi-firm, mild, white cheese.  Third, for those who are familiar with semi-advanced baking technique, this is a basic pate au choux, or puff pastry.  However instead of baking for a long time to dry out the interior, this is baked for less so the interior stays chewy and cheesy.

cheese puffs 2

Brazilian Cheese Bread (Pao de Queijo)

  • salt to taste
  • 1/4 cup grated cheddar cheese (optional)
  • 2 cups grated farmer’s cheese, or any firm, fresh cows milk cheese
  • 4 eggs
  • 4 1/4 cups tapioca flour
  • 1/2 cup vegetable oil
  • 8 tablespoons butter, melted
  • 2 cups whole milk

Preheat the oven to 350 degrees.  Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.  Stir tapioca flour into the milk and butter mixture.  Stir in the eggs and the cheese, and mix well.  Let mixture cool for 15-30 minutes, so that it will be easier to handle. (I like to chill it in the refrigerator for 15 minutes or so).  With floured (tapioca flour) hands, shape the dough into golf ball size balls (about 50 gram portions) and place them on a baking sheet.  Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.  Serve warm.

Enjoy

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