Tired of Planning Dinner?

By Rosie's Kitchen | Published: May 17, 2012

Recipe Collections I want to say the ‘t’ word. Julie Child would never say it, nor allow those around her to say it. I’ve read many books about Julia; she was known for cooking tirelessly (almost said it!) then exuberantly heading out for a late night on the town. But if you want to say you’re tired of planning meals (come on, even if you like to cook that can happen, yes?) I’ll understand! That’s why I’ve decided it’s time to cook from the plethora of food websites, clippings, magazines and cookbooks I collect. Besides, as my friend Dianne Jacob wrote about food blogging, it takes at least 6 hours (often more – I know) to create, and write, and photograph, those recipes. So I’d like to give credit for that work!

 Here’s what I’m going to do. I’ll try recipes that jump off the pages or computer screen to me – and there are many – then share some favorites with links to the recipes. Sometimes I’ll adapt recipes depending on my pantry or taste preference, because recipes (except baked goods usually) can be considered guides for  your own inspiration. I hope this helps take the t out of some meal planning for you.  And if you have favorite recipe finds, please drop me a note in the comments section below — I’d love some help planning dinner too ;-)

This one is from Susan Pridmore, author of the blog www.thewimpyvegetarian.com

Swiss Chard and Lemon Ricotta Pasta

Recipe and photo by Susan Pridmore www.thewimpyvegetarian.com

I was checking email one afternoon when up popped this post notice titled: Swiss Chard and Lemon Ricotta Pasta. The photo appealed to me, I could see it was quick to make., and by chance I had the ingredients with the exception of kale instead of chard. Two things I liked: 1) blanching greens in the pasta water before sauteing with the bacon and shallots is a quick way to soften the stems 2) ricotta adds creaminess without being overly rich, and is perfect for using up a small amount of leftover ricotta cheese. Dinner was planned and I’ll use these ideas again!  Look for more of my recipe finds in future posts.

 

Posted in Entrees, pasta, Rosie's Kitchen, Vegetables | 6 Comments

Couscous — A Super Speedy Side

By Rita's Kitchen | Published: May 7, 2012

So often it seems, I’m feeling too busy to cook. Or I’ve been developing recipes all day and don’t want to cook any more. As dinner time nears, I scratch my head thinking:  What’s going to fill that spot on our plates next to the chicken or chop or fish filet?  Yes, simple veggies are a must, but how about something starchy? My answer is usually a quick one: Couscous! It’s versatile and so fast to make.

This easy recipe is laced with rosemary, and is just one of many ways to season couscous. Once again, I choose the reliable flavor of store-bought cooking wine to add that subtle and oh-so-necessary background flavor, without which my couscous would be rather boring. Sorry if you’re hesitating, but I just don’t happen to have an open bottle of wine handy. If I do, the wine is too sweet or too dry. I’m sure many folks feel the same, or perhaps are not real wine savvy. So I choose cooking wine, which is real wine with a bit of salt added. It takes the guesswork out of which wines to use with different foods. (Remember my kitchen mantra is simplicity with flavor!)

Couscous, common to North Africa, is tiny pearls of semolina pasta. Traditionally, it is most often served as a base for stews. Find it in grocery stores near the pasta or rice.  If using fresh fragrant rosemary here, add just a little, minced.  And if you prefer wine, use a sauvignon blanc or chablis, or a wine that’s not too dry nor on the sweet side. Be sure to add a bit extra salt.

Print This Recipe
Wine & Rosemary Couscous
Prep & Cook time:  10 minutes

1          cup water
1/3       cup Holland House white cooking wine or white with lemon cooking wine
1           Tbsp. butter
1/2       tsp. dried rosemary, crushed
1/4       tsp. salt
1           cup couscous, regular or whole wheat

In a 3-quart saucepan, combine all ingredients except couscous. Bring to a boil, uncovered, and boil for 1 minute. Turn off heat and stir in couscous; cover and let stand for 5 minutes. Stir and serve.  Now that’s fast!

Makes 4 servings (3-1/3 cups)    Recipe may be doubled.

Nutrition information per serving(with regular couscous): 200 calories, 6g protein, 34g carb, 3g fat, (2g sat. fat), 10mg chol, 300mg sodium, 2g fiber

Recipe by Rita Held for Holland House     Photo by Suzanne Carreiro

Posted in Grains, pasta, Rita's Kitchen, Sides, Vegetarian | Tagged , | 2 Comments

Minty Blackberry Mojito

By Rosie's Kitchen | Published: April 24, 2012

Minty Blackberry Mojito

 

The pot of fresh mint nestled in the landscaping by my front door is inspiring recipes as I walk by: mojitos, minty ice tea or lemonade, yogurt tzatziki, salsas, and a few more mojitos! Recently Rita and I attended a culinary conference in NYC where several workshops were offered on making the perfect cocktail. Time of day has no limits for foodies, so at 9:30am one Sunday I was comfortably sipping cocktails and learning bartender’s tips at the French Culinary Institute. Presented by mixologist Charlotte Voisey, we learned the correct way to use a jigger (hold it close to the mixing glass), the difference between shaken and thrown cocktails which aerates the gin instead of bruising (I didn’t know gin could be bruised!) how to swizzle a drink and make perfect crushed ice (bash it in a tea towel with your muddler).

Back home I’m thinking about my fresh mint and a favorite blackberry mojito. Blackberries aren’t quite in season but I can usually find them in my markets, or you can use frozen berries. And as I learned from Charlotte, always use the best quality liquor you can afford, for smooth flavor and ease on one’s constitution. I’m looking forward to enjoying this cocktail as we slip into summer :)

And lucky Rita is headed back to NYC soon where she’ll be sampling her Angostura Bitters recipes at the the Manhattan Cocktail Classic. Can’t wait to hear about it!

Print This Recipe
Blackberry Mojito

Prep time: 3 minutes
Makes 1 serving

12 blackberries
12 large mint leaves
1 tablespoon lime juice
1 tablespoon lemon juice
4 teaspoons granulated sugar
1/2 cup seltzer water
1/4 cup (2 ounces) vodka or rum
ice cubes

Muddle* blackberries, mint leaves, juices and sugar in a tall glass until berries are mostly crushed and mint releases flavor.  (If you don’t have a muddler, a wooden spoon or firm silicon spatula works well).
Add seltzer, vodka or rum, and ice to fill glass. Stir well. Garnish with a lime wedge and mint leaves.

*To muddle is a cocktail term meaning to gently crush.  Click here to see a muddler. I had to look it up the first time I saw the term!

Recipe created by Rosemary Mark for Driscolls Berries. Photography Noel Barnhurst. Styling George Delose

 

 

Posted in Beverages, Fruits, Rosie's Kitchen | Tagged , , , | 4 Comments

Asparagus with Warm Angostura Mayonnaise

By Rita's Kitchen | Published: April 17, 2012

The vegetables for this tasty side dish may be cooked in an iron frying pan or on a stovetop griddle, or on the barbecue or roasted in the oven – whichever is most familiar and easiest for you.

 
If you have not used Angostura bitters in food before, start with 1/2 teaspoon in the mayonnaise. Taste, then stir in 1/2 teaspoon more if desired. Serve veggies hot as a side dish, or roast ahead of time and serve room temperature as an appetizer using the mayonnaise as a dipping sauce.
Important post script: My bitters-laced mayonnaise has become my “go-to” mayo, similar to my Angostura ketchup. I keep both in my fridge in squeeze bottles. Try the mayonnaise on sandwiches, or as a dip for artichokes, or to make tuna or chicken salad in place of plain mayo. If you have others ideas, let me know by posting a comment below :o

Print This Recipe
Roast Asparagus with Angostura Mayonnaise Drizzle

Angostura Mayonnaise Drizzle
1/2 cup mayonnaise
2 Tbsp. grated pecorino Romano cheese or a tangy Parmesan
1 Tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 tsp. Angostura Aromatic Bitters

Roast Vegetables
1 – 2 lbs. asparagus spears, green beans, broccoli raab, rapine or
Chinese broccoli (or a combination)
1/4 cup olive oil
2 Tbsp. soy sauce
1 Tbsp. fresh lemon juice
1 tsp. Angostura Aromatic Bitters

Whisk together mayonnaise, grated cheese, 1 Tbsp. lemon juice, lemon peel, and 1/2 to 1 tsp. Angostura bitters. Set aside.
Rinse vegetables and drain well. Break off tough ends from asparagus. Whisk together olive oil, soy sauce, 1 Tbsp. lemon juice and 1 tsp. Angostura bitters. Brush liberally on vegetables; let stand 15 minutes.
Heat a large iron fry pan over medium heat. Place vegetables in pan in a single a layer. Cook about 5 minutes or until lightly browned. (The time depends on how thick the vegetables are.) Turn and cook 3-5 minutes more or until tender. Cook in two or three batches, as necessary.
To serve, warm up Angostura mayonnaise in microwave for 15-30 seconds; stir well. Drizzle over hot vegetables.

Makes 4 – 8 servings

Nutrition information per serving (8) with 2 lbs asparagus: 190 calories, 3g protein, 6g carb, 17g fat, (2.5g sat. fat), 5mg chol, 380mg sodium, 2g fiber

An original recipe by Rita Held developed for Angostura Aromatic Bitters

 

Posted in Appetizers, Rita's Kitchen, Sides, Vegetables | Tagged , , | Leave a comment

Buttermilk Panna Cotta with Kumquat Marmalade

By Rosie's Kitchen | Published: April 4, 2012

Buttermilk Panna Cotta with Kumquat Marmalade
A few weeks ago my mother in-law arrived at my house with bags of kumquats she’d picked from a friend’s orchard. The day before I’d happened to have lunch at Chez Panisse –well not just happened, it was an every-five-years lunch tradition with a dear classmate from college Home Ec – and we’d raptured over a buttermilk panna cotta with kumquat marmalade. So it didn’t take long for me to decide marmalade would be perfect with those kumquats. My  favorite recipe is from another colleague, Jeane, who’s made this simple marmalade for years.  If you can buy about half pound of kumquats, that’s all you need for this recipe, or use lemons or oranges which would also be delicious with panna cotta.

For the panna cotta, I suggest Orange-Buttermilk Panna Cotta that I developed for Driscoll’s Berries.  If you’ve never tried panna cotta,  which means “cooked cream” in Italian,  it’s a light custard-like chilled dessert.   And it’s a great make-ahead recipe for company.

Basic Marmalade

1        cup thinly sliced kumquats (remove as many of the seeds as possible), or quartered, seeded, thinly sliced lemons or oranges

2        cups (approximately) granulated sugar

1)  Combine the fruit and 2 cups water in a 4 cup measuring cup or bowl. For lemon or orange marmalade you can replace 1/4 cup of the water with juice for a more citrusy flavor. Let stand several hours or overnight.

2) Put the fruit and water in a 4 or 6 quart-size saucepan. (A wider diameter saucepan will allow the marmalade to cook down faster.) Add sugar, using more or less sugar depending on the tartness of the fruit and your preference for sweet.  I liked the kumquat marmalade with about 1-1/4 cups sugar; Meyer lemons 1-1/2 to 1-3/4 cups.

3) Bring to a boil. Simmer over medium-high heat, stirring frequently until reduced by almost half, and the liquid is slightly syrupy.  Watch carefully because it can quickly boil over. Observe the bubbles. When they become smaller and closer together on the surface the mixture will be syrupy. It will thicken more and should become jam-like as it cools.

4) Pour into jars and cover. Cool. Keep refrigerated.  Makes about 2 cups.

Notes:
Check the depth of the marmalade with your spoon when you start simmering so you can see when it is reduced by half.

Test a drizzle of the liquid on a dish to see if it thickens as it cools. If the marmalade is too thin after it’s jarred, you can briefly reboil to thicken further.

I do not heat-seal the marmalade since the recipe makes a small quantity. It keeps refrigerated 3-4 weeks. Freeze for longer storage but be sure the container has room for expansion.

 

Posted in Desserts, Fruits, Rosie's Kitchen | Tagged , , | 8 Comments

Quick Pan-Roasted Romanesco

By Rosie's Kitchen | Published: March 7, 2012

Romanesco Broccoli

Romanesco is a winter favorite in my CSA box. This cauliflower cousin is a most inventive cross of vegetables along with it’s own genetic twists, literally, with tiny concentric twists of flower-like points.  The flavor and texture is similar to cauliflower, but prettier and much more fun to eat!

As often happens on CSA delivery day I receive an SOS email from my friend Trudy. “What are you cooking with the….?” But this week it was Trudy who volunteered her favorite way to cook Romanesco, a variation on a recipe in Alice Water’s cookbook The Art of Simple Food.  A simple seasoning of garlic, cumin, turmeric and salt that yield a most complex result.  It transforms cauliflower too. If you don’t fancy those flavors, then simply steam or sauté  romanesco in olive oil with or without garlic and a sprinkle of salt.  But don’t over-cook; this veggie is best tender-crisp.

NOTE to our valued subscribers:  We had a glitch in our blog recently, so you’ve not received notices. We hope you’ll scroll through to see recent posts for Rita’s Moroccan Orange Date Salad and Bitters Gravy with Roast Beef , and Rosie’s Healthy Blueberry Bran Muffins.

Romanesco is quite seasonal. Look for it at farmers markets and well-stocked produce departments now.

Print This Recipe

Pan-Roasted Romanesco

1) Cut Romanesco vertically into quarters; trim and discard core.  Reserve leaves to cook with the romanesco. Cut them if they’re large.
2) Cut quarters into 1/2- inch thick wedges.
3) Heat a wide skillet over medium heat; add a generous pour of olive oil and a couple cloves of pressed or minced garlic.
4) Add Romanesco, the leaves and 2 tablespoons water; sprinkle with enough cumin and turmeric to lightly color the romanesco. Sprinkle with salt. I recommend Kosher salt because the larger crystals add a dance of salt on the tongue, a little different than table salt.
5)  Cover the pan and cook about 5 minutes on medium-high heat until romanesco starts to soften. Uncover and cook until tender-crisp and slightly browned, shaking or stirring several times.

Posted in Rosie's Kitchen, Sides, Vegetables, Vegetarian | Tagged , , , , | 9 Comments

Moroccan Orange & Date Salad

By Rita's Kitchen | Published: January 26, 2012

Oranges, pistachios, dates and cumin—a quartet of ingredients common to North Africa—makes a unique, refreshing flavor combination. This salad is fancy enough for company yet easy enough for everyday. I’ve made it several times for large gatherings with my California family. All ingredients, the dressing too, can be prepared ahead and stored in separate containers. I often double or triple the recipe. At Dave and Alicia’s one time, we enjoyed this as a first course. Before we sat down to dinner, I placed salad plates on everyone’s dinner plates, then topped each with a pretty lettuce leaf, orange slices, pistachios and dates. I drizzled each serving with the minty cumin-laced dressing. It was a hit, and still is.
Orange trees are just starting to flower here in California. Take a look at our colleague’s blog for a bevy of ideas using these tangy fruits. Yumm! ( I am totally the “queen of tarts”, whether it’s vinegars, tangerines, lemons or limes.  Just splash it on! )

Print This Recipe
Moroccan Orange & Date Salad
Serves 6 to 8

1/2       cup Nakano seasoned rice vinegar *
2          Tbsp. olive oil
2          Tbsp. finely chopped red onion
1          Tbsp. chopped mint
1/8       tsp. ground cumin
Butter lettuce
4          large navel oranges, peeled and sliced
1/3       cup chopped dates
1/3       cup coarsely-chopped pistachios

For the dressing, combine rice vinegar, olive oil, onion, mint and cumin; set aside. Line a serving platter or individual salad plates with lettuce leaves. Arrange orange slices over lettuce. Sprinkle with dates and pistachios. Drizzle with dressing.
An original recipe by Rita Held

* Rice vinegar is mildy tangy compared to most vinegars — just 4% acidity.  And seasoned rice vinegar has a bit of salt and sugar added, making it an ideal match for all kinds of fruits, citrus included. I developed this recipe for Nakano quite a few years back.

NOTE:  We think the blog gremlins may have visited us. If you did not get our most recent posts, Rosie’s Get-Healthy Blueberry Bran Muffins and Rita’s secret gravy,  scroll down here just a bit to see these recipes.
Posted in Fruits, Nuts and Seeds, Rita's Kitchen, Salads, Vegetarian | Tagged , , , , , , | 2 Comments

Get-healthy Blueberry Bran Muffins

By Rosie's Kitchen | Published: January 15, 2012
January is a popular time to begin healthy lifestyle plans, but that doesn’t have to mean eliminating fresh baked goods. Some simple tricks can keep familiar favorites on your ‘good list’, like using flaxseed meal in muffins or breads. Flaxseed meal is a source of omega 3 fatty acids, and can replace up to 2/3 of the fat in muffins or breads, plus it adds extra fiber.

This muffin I developed for Driscoll’s berries is moist and light, and is packed with whole grains. Look for flaxseed meal in 1 pound bags (I usually buy Bob’s Redmill brand) either in the baking or health foods section of most supermarkets.

Print This Recipe
Blueberry Bran Muffins
Prep time: 10 minutes
Bake time: 20 minutes
Makes 12 muffins

1 cup whole wheat flour
3/4 cup all-purpose flour
3/4 cup light brown sugar, packed
1/3 cup oat or wheat bran
1/4 cup flaxseed meal
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup plain or vanilla yogurt
1/4 cup orange juice or water
2 tablespoons canola oil
2 large eggs
1 package (6 oz) fresh blueberries, raspberries, or about 1 cup combination of both

Preheat oven to 400ºF. Line 12 muffin cups with papers or coat with cooking spray.
Combine dry ingredients (whole wheat flour through salt) in a large bowl; stir well.
Stir together yogurt, oil, eggs and juice or water in a small bowl. Add to dry mixture; stir to nearly blend wet and dry ingredients.
Fold in blueberries just until batter is completely moistened. Divide batter between prepared muffin cups. (Batter can be refrigerated overnight. Increase bake-time to 24 minutes.)
Bake 18 minutes or until golden brown and pick inserted in center comes out clean. Remove muffins from pan and cool on wire rack.

Nutrition per muffin: 297 calories; 7 grams fat (.9 gr sat fat); 54 grams cholesterol; 5 grams fiber; 282 grams sodium; 50 grams carbohydrate; 8 grams protein

Kitchen Notes:

Many breads, crackers and cereals on grocery shelves now sport flax as an added ingredient, so I thought you might like to know a little about it:

- Flax is a blue flowered plant native to the area from the Mediterranean to India, now grown in the cool climates of the northern US and western Canada.
- Grown for both seeds and fiber: seeds produce milled grain and oil; fibers produce linen textiles.
- Flaxseed oil is also known as linseed oil, has a strong flavor, and is used in low amounts as a nutritional supplement high in omega 3 fatty acids.
- The seeds need to be ground to produce the most useable digestive fiber. Two tablespoons flaxseed meal has 4 grams fiber.
- Golden and brown flaxseeds are different varieties very similar nutritionally.
- 3 tablespoons flaxseed meal can replace 1 tablespoon of fat in baking (other adjustments may be needed).
- 1 tablespoon flaxseed meal soaked in 3 tablespoons water can replace 1 egg in pancakes, muffins or cookies. (recipe may rise less)

 

 

Posted in Author, Fruits, Grains, Rosie's Kitchen | Tagged | 5 Comments

Kicking Gravy Up a Notch with Bitters

By Rita's Kitchen | Published: January 6, 2012

Bitters in gravy?  A splash of Angostura bitters adds a deep layer of flavor that’s amazing — a rich nuance that could change the way you make gravy from now on.  Here’s my favorite wintertime roast beef. In addition to the gravy, the meat itself is enhanced with an olive oil-bitters rub, then browned on the stovetop before roasting.  If you have your own favorite gravy, whether it’s roast beef, lamb, pork or poultry, try a few drops of Angostura to add a delicious, rich flavor dimension.

Print This Recipe
Rita’s Roast Beef with Angostura Gravy
Serves 6 with approx 1-1/4 cups gravy     Cook time about 1-1/4 hrs total

2-3      lb. boneless beef roast (eye-of-round, sirloin tip roast or cut of your choice)
2          Tbsp. olive oil, divided
2          tsp. Angostura Aromatic Bitters, divided
            Salt & fresh-ground pepper
1/2      small onion, thinly sliced
2         cloves garlic, peeled and smashed
1/2      cup water
1          can (14 oz.) beef broth (= approx 1-2/3 cup liquid)
2-3      Tbsp. flour
1-2      Tbsp. brandy

Preheat oven to 425°F. Combine 1 tablespoon olive oil with 1 teaspoon Angostura bitters. Rub all over roast. Sprinkle meat generously with salt and pepper.

Heat another tablespoon olive oil in a small roasting pan on the stovetop. Brown meat on all sides over medium heat. Add onion, garlic and water to pan. Roast, uncovered, 45 minutes or until cooked as desired. Internal temperature should be 145ºF for medium-rare meat, 160ºF for medium, and 170º F for well done.

While beef roasts, combine broth, 2 tablespoons flour, remaining 1 teaspoon bitters, and brandy; stir until smooth and flour is dissolved. When meat is done, remove from pan to a serving platter; cover with foil to keep warm.

Remove onion and garlic from pan with a slotted spoon and discard. Place pan on stovetop over medium-high heat. Add broth mixture and stir constantly with a wire whisk, scrapping browned bits from bottom of pan. Continue to stir until gravy has thickened. For thicker gravy, add a 3rd tablespoon flour to 1/4 cup water; stir until smooth. Stir a tablespoon or two of the hot gravy into this mixture, and then whisk into roasting pan. Continue stirring until gravy thickens more. Serve with sliced roast beef.

Nutrition information per serving (2 lb eye-of-round roast): 200 calories, 26g protein, 4g carb, 9g fat, (2g sat. fat), 60mg chol, 300mg sodium, 0g fiber

Posted in Entrees, Meat, Rita's Kitchen | Tagged , , , | 8 Comments

Merry Minty Christmas

By Rosie's Kitchen | Published: December 23, 2011

I’ve felt honored to create recipes for Dreyer’s ice cream for many years. When they requested a series of simple yet clever peppermint ice cream holiday recipes, I was challenged to top the success of the Peppermint Brownie Presents I created in 2001. Easy and clever isn’t always easy to invent! My recipe inspiration often comes in unexpected ways. I thank Maurine, the administrator of the San Francisco Professional Food Society for our conversation that inspired these simple cookie ‘ornaments’. The ice cream drum cake sprang from my memory of a Betty Crocker Boys and Girls cookbook recipe that used peppermint sticks to decorate a cake like a toy drum. And the chocolate soda is simply a perfect combination of chocolate and mint. Have a very Merry Christmas!

Peppermint Ice Cream Ornaments
Decorate the tops of purchased chocolate wafer cookies using cookie icing, sugar crystals and candies.
Place a scoop of peppermint ice cream on one unfrosted cookie; flatten and smooth edges of ice cream with a table knife.
Top with a frosted cookie. Place in a covered container and freeze. Repeat to make as many as desired.

Peppermint Drum Cake Peppermint Ice Cream Drum Cake
Bake a single layer 8 or 9-inch cake in a springform pan (if using cake mix, use half or make two cakes). Cool in pan, then freeze to firm top of cake.
Spread 1 carton Dreyer’s peppermint ice cream over cake in pan. Freeze.
Remove sides of pan. Frost sides of cake and 1-inch border around cake top. Return to freezer if ice cream softens too much.
Squeeze decorating icing in criss-ccross pattern on top. Press sugar sticks or straight part of candy canes diagonally around sides (about 24 sticks).
Place candied cherries on top of cake.
To make drumsticks, moisten 2 large marshmallows with water. Roll in colored sugar crystals. Insert pretzel rods.

Old Fashioned Chocolate Peppermint Soda is even simpler: Stir 1/4 cup whole milk, 2 tablespoons chocolate syrup* and 3/4 cup sparkling water in a tall glass. Top with 2 scoops of Dreyer’s Peppermint Ice cream. Garnish with whipped cream and a candy cane.Peppermint Chocolate Soda

I prefer homemade chocolate syrup. It’s easy to make, tastes really good, and keeps several weeks in the refrigerator.
*Chocolate Syrup:
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
dash of salt
1 cup water
1 teaspoon vanilla

Stir sugar, cocoa and salt together in a small saucepan.
Using a whisk, gradually stir in water. Bring to a simmer over medium heat. Cook, stirring constantly for 3 minutes until smooth and slightly thickened. Stir in vanilla. Cool slightly then chill. Use in chocolate sodas or for ice cream topping.
Makes about 1-3/4 cup.

Recipes by Rosemary . Photos by Eskite photography, styling by Kim Kissling

Posted in Rosie's Kitchen | Tagged | 5 Comments

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