This is a short post today as I am trying to get my Christmas cards done. The house is decorated and the menu is finalized (I think) so once the cards are done maybe I can relax and enjoy the season and my latest new book by Ann Purser, We are so excited to be joined by Jennifer and Bud, Laura and Joe this Christmas. What fun!
I just want to tell you how truly blessed I feel to be surrounded by so much love. Our family and friends have been absolutely marvelous these many months. But, the one steadfast person in my life, is my wonderful Husband, Leland. I could not have gotten through the surgery, radiation treatments and all the doctors' appointments that having a brain tumor has entailed, without him. Every morning at 8:30 am Leland wakes me and hands me a glass of water along with my required pills, with a big smile on his face. If I need to go somewhere he takes me without complaint. He comforts me when I feel a tad blue and he still tells me how lovely I look. When I came home from surgery he attended to my head which was filled with staples, helped bath me and did all the necessary things to make my life easier. He is without a doubt the BEST. I hope all of the children realize what a VERY special person their Father is. I just bet they do!
I feel badly for people who do not have that special person in their life to make being ill, just a bit easier. Honestly, none of us know what is in store for us and perhaps we are better off not knowing. I am learning to live each day finding enjoyment in something. That doesn't mean everything is wonderful but it does mean that I have so very much to be thankful for. For the most part I am the happiest sitting side by side with Leland, reading, watching television or as we are doing now, writing Christmas cards. Our wonderful black German shepherd, Reagan is lying on the floor at Leland's feet. That's true contentment! And just as special is the time we spend with our friends who always make me laugh, or they just take the time to listen, even when they too are trying to cope with the ups and downs of life. Thank you!
Let's all take a breather from this hectic time, to collect ourselves but mostly to be thankful for all our blessings and remember the real meaning of Christmas. Love to each and every one of you, Arlene
I just made this recipe today to tuck in Christmas tins as a little house gift. It comes from David Rocco's Dolce Vita cookbook.
ALMOND BRITTLE
3 CUPS SUGAR
UP TO 1/2 WATER (optional but I did use water)
4 CUPS ALMONDS (I bought the large bags at Costco)
Heat up your pot over high heat and add the sugar. Keep stirring You will see that it begins to sweat and liquefy. Add a bit of water if you think it needs help. Keep cooking and stirring until the sugar is completely liquefied and turns a rich deep brown. Now in go the almonds. Mix really well to make sure they are fully coated. Cook it all together in the pot for a few minutes, stirring constantly so it doesn't stick, until the almonds are toasted. Remove the pot from the heat and working quickly, pour the hot almond mixture onto a cookie sheet to the desired thickness. Let it cool about a half hour, then break it up into smaller pieces.
Saturday, December 14, 2013
Wednesday, December 11, 2013
SHARING
When we went to Bethlehem and viewed the manger where Jesus was born and waded in the Jordan River in Israel I felt a real connection to the true meaning of Christmas. But, mostly I think that it is so important to be aware that there are children in our very own communities that won't be visited by Santa. Instead of a huge smile on Christmas morning there will be little ones with disappointment on their faces and tears in their eyes. It is to those children that we should reach out. We want their Christmas to be special and memorable due to the thoughtfulness and generosity of others.
Terry McCarthy, a friend and neighbor organizes and delivers to the local firehouse on Carolene Way, Cumming, GA unwrapped toys every year. All the local fire departments are set up to receive toys for the local children. She and her Husband Don, a meal on wheels and hospital volunteer give freely of themselves so other lives are improved. They exemplify the meaning of volunteerism. They have hearts of gold! Today was our holiday luncheon with sixty- six of us in attendance. We each brought a gift (s) so that, hopefully, we can make a little ones Christmas joyful, merry and one to remember. It is not too late to contribute. One of our favorite charities is The Salvation Army. They truly see to the needs of others. Many volunteers stand out in the cold in front of stores looking for donations. Every bit helps.
If I could wish for anything, I would wish for peace on earth and happiness and good health for all. The world would be so much better if we could accept one another, faults and all. None of us are perfect but most of us do the best we can. For myself I have decided I will try and do much more for my fellow human beings, God willing. I truly have so many blessings that I am thankful for and I look forward to a future where I think less about myself, my trials and tribulations and more about my fellow travelers in life. One can only hope that little by little charity becomes second nature; giving and sharing a natural instinct. We can do it! I have in faith in ALL of us! Love to all, Arlene
PAVLOVA an Australian dessert
4 egg whites at room temperature
1 cup sugar
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/2 tablespoon cornstarch
Filling:
Heavy cream whipped or ice cream
Fresh fruit in season
Preheat oven to 250 degrees. Beat egg whites until they begin to hold their shape. Gradually add sugar, beating constantly, until egg whites are thick and glossy. Fold in vinegar, vanilla and cornstarch. Mound meringue on a cookie sheet in a circle, indenting with the back of a spoon, making it bowl shaped. Bake for 1 1/2 hours at 250 degrees, turn off oven and allow meringue to dry out in cooling oven. Place meringue on a serving plate and fill with whipped cream (my preference). Top with fresh fruit (raspberries, kiwis etc.) Very elegant presentation.
Monday, December 9, 2013
FIRST CLASS
In April 1957 Leland entered the Air Force and spent ten years serving his country. He finished pilot training in June 1958. During his career he served in Vietnam. I am very proud that he received eight air medals and the Distinguished Flying Cross (DFC). In April of 1967 Leland started his civilian career with Pan American World Airways, as a pilot. So now I come to the gist of this blog. On numerous occasions we were able to upgrade to first class for a paltry sum of $25.00 if there were seats available. It was an elegant way to travel and we luxuriated in the roomy reclining seats with lovely flight attendants catering to our needs. "Soup to nuts" was epitomized in the fine dining aboard. Among the appetizer course were caviar, salmon and ice cold vodka. A variety of cocktails, champagne and wine were always available. The entree menu was a varied selection of delicious items served on fine china made for Pan Am. All in all, it was a wonderful experience and it made international traveling an event rather than a chore. Sadly, Pan Am folded in September of 1991. A very SAD day! Fortunately, Leland transitioned over to Delta but Pan Am captured our hearts.
It has been many, many years since we have had the pleasure of flying first class. Now our biggest decision to make is whether we want peanuts or pretzels. We are squeezed into the narrow seats and dread having the middle seat. If we want something substantial to eat we purchase it before boarding. Needless to say, Pan Am spoiled me with its elegance. I can even remember in the early eighties that the back of the plane held the smokers. Thankfully, we are now able to fly smoke free. At this time of our lives we have had so many difficulties going stand-by that we purchase tickets to assure that we can get to our destination. I know, you are not feeling terribly sorry for us and rightfully so.
I will tell you a little story: When Leland was with Pan Am he had a temporary assignment to fly out of Bangkok, Thailand. He and I sat in economy with Laura lying on the floor at our feet (no first class on this trip) because the plane was full and there was not another seat to be had. It took us thirty hours with stopping to arrive. We were zombies! I had packed a green duffle bag in my suitcase on the off chance (who am I kidding!) that I might make some purchases. Remember the Louis Vuitton exchange between the seller and me? Well, we were at the baggage carousel waiting for our luggage to appear. It went round and round enumerable times and the only item left was a green duffle bag. My suitcase had fallen off the truck and been run over. They scrambled to pick my stuff up and shoved everything into the duffle. All my clothes had tire tracks on them. We were too exhausted to care. And, it all cleaned up and we had a marvelous time there. But, I was minus a suitcase and had to purchase one - a BIG one!
GERMAN BEEF STEW
1 1/2 pounds beef stew meat, cut into 1 inch cubes
2 tablespoons vegetable oil
l large tart apple, peeled and shredded
1 medium carrot, shredded
1/2 medium onion, sliced
1/2 cup water
1/3 cup dry red wine
1/2 teaspoon anchovy paste
l clove garlic, minced
2 beef bouillon cubes
1 small bay leaf
1/8 teaspoon dried thyme, crushed
4 teaspoon cornstarch
1/4 cup cold water
Brown meat in oil. Add apple, carrot, onion, water, wine anchovy paste, garlic, bouillon cubes, bay leaf and thyme. Cover and cook over low heat for 2 hours or until beef is tender. Remove bay leaf. Combine cornstarch and cold water, add to beef mixture. Cook and stir until thickened.
The above is the second meal that I cooked for Leland and we shared this meal with childhood friends. The recipe again comes from San Francisco Ala Carte. Enjoy served with mashed potatoes or noodles.
The Christmas program was wonderful and uplifting.
It has been many, many years since we have had the pleasure of flying first class. Now our biggest decision to make is whether we want peanuts or pretzels. We are squeezed into the narrow seats and dread having the middle seat. If we want something substantial to eat we purchase it before boarding. Needless to say, Pan Am spoiled me with its elegance. I can even remember in the early eighties that the back of the plane held the smokers. Thankfully, we are now able to fly smoke free. At this time of our lives we have had so many difficulties going stand-by that we purchase tickets to assure that we can get to our destination. I know, you are not feeling terribly sorry for us and rightfully so.
I will tell you a little story: When Leland was with Pan Am he had a temporary assignment to fly out of Bangkok, Thailand. He and I sat in economy with Laura lying on the floor at our feet (no first class on this trip) because the plane was full and there was not another seat to be had. It took us thirty hours with stopping to arrive. We were zombies! I had packed a green duffle bag in my suitcase on the off chance (who am I kidding!) that I might make some purchases. Remember the Louis Vuitton exchange between the seller and me? Well, we were at the baggage carousel waiting for our luggage to appear. It went round and round enumerable times and the only item left was a green duffle bag. My suitcase had fallen off the truck and been run over. They scrambled to pick my stuff up and shoved everything into the duffle. All my clothes had tire tracks on them. We were too exhausted to care. And, it all cleaned up and we had a marvelous time there. But, I was minus a suitcase and had to purchase one - a BIG one!
GERMAN BEEF STEW
1 1/2 pounds beef stew meat, cut into 1 inch cubes
2 tablespoons vegetable oil
l large tart apple, peeled and shredded
1 medium carrot, shredded
1/2 medium onion, sliced
1/2 cup water
1/3 cup dry red wine
1/2 teaspoon anchovy paste
l clove garlic, minced
2 beef bouillon cubes
1 small bay leaf
1/8 teaspoon dried thyme, crushed
4 teaspoon cornstarch
1/4 cup cold water
Brown meat in oil. Add apple, carrot, onion, water, wine anchovy paste, garlic, bouillon cubes, bay leaf and thyme. Cover and cook over low heat for 2 hours or until beef is tender. Remove bay leaf. Combine cornstarch and cold water, add to beef mixture. Cook and stir until thickened.
The above is the second meal that I cooked for Leland and we shared this meal with childhood friends. The recipe again comes from San Francisco Ala Carte. Enjoy served with mashed potatoes or noodles.
The Christmas program was wonderful and uplifting.
Saturday, December 7, 2013
PLUM BLOSSOM CHICKEN
On September 19, 1982 I locked my cottage door, hopped in my little Subaru and headed south to the JFK Airport to pick up a gentleman I hadn't seen in many years. We had, of course, spoken on the telephone and had arranged to meet. I was all dressed up in my finest! I was, however, very nervous about the upcoming reunion with Leland T. Larson. Leland gave me explicit instructions to locate him at the lower level of the Pan Am building. I didn't know whether I would recognize him or even worse, if he would recognize me. My heart was beating so hard when I parked the car and waited. Then, lo and behold, Leland came strolling out of the building, handsome as ever, saw me, came over and gave me a big hug. All was well! We fell into our easy friendship and the conversation flowed so easily and naturally. I didn't take long to fall madly in love when I discovered what a kind, thoughtful and decent man Leland was and, of course, still is.
I had told my Parents' that Leland was visiting and they too were excited to see him after all these many years. They remembered him as a child and then as a young adult. It was a marvelous weekend! We also visited with childhood friends, Waldine and Pete Peckham and Tony Donati. Daddy would pass away in December but he knew that I was happy and that all would be well. Leland was so kind to my Parents' and spent a lot of time visiting with them on his future visits. He was concerned about Dad, of course, and was so glad to have the chance to see him once again.
I married the "love of my life" on March 5, 1983. I hope Daddy knows how truly happy I have been for the past thirty years and that he now has a wonderful Granddaughter, Laura Wood Larson, who along with his three Grandsons' would make him very proud.
I can remember very vividly my Mother saying that "when one door closes another one opens". How right she was. I got another chance at happiness and for that I am so grateful.
I am trying to work up enthusiasm to get our Christmas cards written. Right now it seems like such a tedious job. But, I do want to remember family and friends at this joyous time of year. Tomorrow is the Christmas program so I know that the songs etc. will put me in the Christmas spirit. Now if my poor arthritic plus carpal tunnel hands will cooperate! Woe is me - here I am whining again!
You are probably wondering about the weird title of this post. Well, the recipe for Plum Blossom Chicken is the very first meal I cooked for Leland during his initial visit. I found out later he is not a big fan of plums (among other fruits) but he managed to eat it all up. The recipe is from San Francisco Ala Carte, published in1979. There are numerous recipes in there that are winners. If you can find it on Amazon I guarantee you will enjoy many of the recipes. It is a Junior League of San Francisco cookbook. I also have the follow-up but the original is far superior.
PLUM BLOSSOM CHICKEN
Six large whole chicken halved
Two tablespoons butter
One teaspoon curry powder
1/2 cup plum jam
1/4 cup cream sherry
One lemon, thinly sliced
In heavy skillet, brown chicken pieces in butter, stir curry into pan juices. Blend plum jam and sherry and pour over chicken. Cover each piece with 1 to 2 pieces of lemon, cover skillet and simmer for 35 to 40 minutes. Remove chicken to heated serving platter and keep warm. Boil pan juices to reduce slightly, spoon over chicken and serve with rice. Bon Appetit!
I hope I can, among the hustle and bustle find the time to write another blog, but if not I wish one and all good health and much happiness in the forthcoming year. Much love, Arlene
I had told my Parents' that Leland was visiting and they too were excited to see him after all these many years. They remembered him as a child and then as a young adult. It was a marvelous weekend! We also visited with childhood friends, Waldine and Pete Peckham and Tony Donati. Daddy would pass away in December but he knew that I was happy and that all would be well. Leland was so kind to my Parents' and spent a lot of time visiting with them on his future visits. He was concerned about Dad, of course, and was so glad to have the chance to see him once again.
I married the "love of my life" on March 5, 1983. I hope Daddy knows how truly happy I have been for the past thirty years and that he now has a wonderful Granddaughter, Laura Wood Larson, who along with his three Grandsons' would make him very proud.
I can remember very vividly my Mother saying that "when one door closes another one opens". How right she was. I got another chance at happiness and for that I am so grateful.
I am trying to work up enthusiasm to get our Christmas cards written. Right now it seems like such a tedious job. But, I do want to remember family and friends at this joyous time of year. Tomorrow is the Christmas program so I know that the songs etc. will put me in the Christmas spirit. Now if my poor arthritic plus carpal tunnel hands will cooperate! Woe is me - here I am whining again!
You are probably wondering about the weird title of this post. Well, the recipe for Plum Blossom Chicken is the very first meal I cooked for Leland during his initial visit. I found out later he is not a big fan of plums (among other fruits) but he managed to eat it all up. The recipe is from San Francisco Ala Carte, published in1979. There are numerous recipes in there that are winners. If you can find it on Amazon I guarantee you will enjoy many of the recipes. It is a Junior League of San Francisco cookbook. I also have the follow-up but the original is far superior.
PLUM BLOSSOM CHICKEN
Six large whole chicken halved
Two tablespoons butter
One teaspoon curry powder
1/2 cup plum jam
1/4 cup cream sherry
One lemon, thinly sliced
In heavy skillet, brown chicken pieces in butter, stir curry into pan juices. Blend plum jam and sherry and pour over chicken. Cover each piece with 1 to 2 pieces of lemon, cover skillet and simmer for 35 to 40 minutes. Remove chicken to heated serving platter and keep warm. Boil pan juices to reduce slightly, spoon over chicken and serve with rice. Bon Appetit!
I hope I can, among the hustle and bustle find the time to write another blog, but if not I wish one and all good health and much happiness in the forthcoming year. Much love, Arlene
Wednesday, December 4, 2013
HELLO AGAIN!
Our weather of late has been misty and gloomy! Over the Thanksgiving holiday the Georgia mountains had snow! Normally I wouldn't mind a tiny bit of snow on Christmas day but Laura and Joe have to drive back to North Carolina later that day. Joe has to be back at work the next day and we are driving Jennifer and Bud to the airport on the 26th. Let me clarify that - Leland with me sitting in the passenger seat will be driving them to the airport! Yes, I miss not driving and the loss of independence. Boo hoo!
I thought my menu was intact for the holidays but I keep changing my mind. I continue pouring through cookbooks and I keep finding new ideas. All the baking I planned will not take place as I know I will end up eating the sweet stuff and now with high glucose all that good stuff is a no-no. Leland has lost ten pounds and is shunning sweets. Dear man that he is even brought a doggie bag home from the restaurant last night. I cleaned up my plate! If looks could kill! When am I going to reach that point when I bring home food? I keep telling myself that I look gaunt when I lose weight and things start to sag even more so it's necessary to plump up a little. Whose kidding who!? At what age does one's stomach shrink? Certainly mine should have by now!
We went to an appetizer and wine party at a friends home and had such a good time and the decision was made to make this a monthly event. A marvelous idea! It is so nice to socialize with old friends. Someone brought the most delicious Vidalia onion dip. I am including it here because I thought it was even better than the one I mentioned on an earlier blog.
One Vidalia onion chopped
One cup mayo
One cup shredded fresh parmesan cheese
This recipe can be doubled or tripled simply by increasing each item
Mix all ingredients together pour into a pie plate and heat in oven for about 15 minutes or until bubbly.
We are going along with many other neighbors to the Redeemer Church to attend a Christmas program. It has become an annual event. I go loaded with tissues because some of the songs make me cry. This year will be especially poignant. Maybe I should just bring the box. This is the church where we go for weekly Wednesday night dinner with friends. The food is usually good but we mostly enjoy dining with our friends. The guys sit at one round table and the women at another. The talk is lively and fun and the jokes flow. I know that sounds rather inappropriate but we do laugh a lot. I think the guys talk politics and sports and quite possibly tell a joke or two because I do hear them laughing.
Needless to say we are so excited that we have family coming for Christmas. Thanksgiving was rather lonely. Leland and I have bison burgers at Ted's Montana grill and then made the poor decision to hit the stores. As I said, lesson learned.
Greg is coming over for dinner tonight and to help his Dad connect this thing-a -m-giggy to our computer. Actually Leland bought a phonograph player so that he can then transfer his old big records to the computer. Sounds very high tech to me. Unfortunately, I am extremely technically challenged.
It is mid week already and the weekend is fast approaching. Stay cool, calm and collected - just like me! That's a big ha ha!
Monday, December 2, 2013
USA
Our weekend was uneventful and that is a good thing. With the holidays here for some of us and Christmas fast approaching our calendar is starting to fill up. Our "to do" and grocery lists are getting longer by the minute. I want to take a moment here to repeat my Mom's saying "do a little, sit a little". Believe me the diversion of reading, chatting with a friend or watching a little TV is a good thing. I find, at this age that I get what I call a "sinking spell" between three and four in the afternoon and have to have a lie down. Sometimes this happens during bridge but I find that I am not the only one yawning away. I really am not a youngster any longer!
I remember many years ago, going to Durgin-Park restaurant in Boston. It was upstairs in an older building. I know at one point they had a fire and I truly don't know if they rebuilt. It was a boarding house style restaurant and the waitresses' were old and cantankerous, but that was part of the charm. Plus the food was delicious. I will include a recipe from there later. Boston, is one of those charming cities with lots of history and fine dining. I always enjoyed visiting there. Many years ago Filene's basement was located there. It was filled with bargains and on a daily basis it was a shopping haven for many. On the downside it didn't have any changing rooms so people tossed their inhibitions aside and tried on articles of clothing in the aisles. I think that many a voyeur strolled through!
In San Francisco, Union Square was a popular shopping area. When we were there many years ago I found a cute little yellow dress at Saks Fifth Avenue. It was dearly priced but Leland bought it for me. I loved it! It is hanging in an upstairs closet and much too small for me now (29 years later) but I would never part with it. Shopping was not our only excursion; we loved eating at Fishermens' Wharf!
The Napa Valley in California is one of my most favorite places on earth. I have spent many lovely times there, sampling wine (now a BIG no-no), and just driving around the countryside. My Parents' were also enamored with the area. We also spent many hours touring Carmel, Monterey, etc. California has so much to offer in scenic beauty but unfortunately it has changed drastically in other ways and not for the better. But, the beauty is still there in all its glory.
In Billings, Montana at a little breakfast restaurant Leland and I each ate the biggest pancake we have ever seen! We marveled at the bison in the South Dakota National Park, Mount Rushmore, Crazy Horse ( they were still carving him out of a mountain), the Grand Canyon, Santa Fe, Taos and other wonderful attractions in the west. It is a majestic country that we live in
The United States, folks, and all its grandeur is the best place on earth. Yellowstone Park is on our bucket list so hopefully we will go there one day. We have been privileged to see a great deal of this country (traveled the old Route 66 many moons ago) and we look forward to seeing more and storing up more memories.
I promised you a recipe from Durgin-Park so here it is:
INDIAN PUDDING
3 cups milk
1/4 cup black molasses
2 tablespoons sugar
2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon baking powder
1 egg, beaten
1/2 cup yellow corn meal
vanilla ice cream
Preheat the oven to 425 degrees
Mix together 1 1/2 cups of the milk with the molasses, sugar, butter and baking powder, egg and cornmeal. Pour the mixture into a stone crock (or baking dish) that has been well greased and bake until it boils.
Heat the remaining 1 1/2 cup milk and stir it in.
Lower the temperature to 300 degrees and bake 5 to 7 hours.
Serve warm with scoops of vanilla ice cream on top.
It's truly a winner!
Catherine Coulter has a new book out called "THE FINAL CUT" It is the first in a new series.
I remember many years ago, going to Durgin-Park restaurant in Boston. It was upstairs in an older building. I know at one point they had a fire and I truly don't know if they rebuilt. It was a boarding house style restaurant and the waitresses' were old and cantankerous, but that was part of the charm. Plus the food was delicious. I will include a recipe from there later. Boston, is one of those charming cities with lots of history and fine dining. I always enjoyed visiting there. Many years ago Filene's basement was located there. It was filled with bargains and on a daily basis it was a shopping haven for many. On the downside it didn't have any changing rooms so people tossed their inhibitions aside and tried on articles of clothing in the aisles. I think that many a voyeur strolled through!
In San Francisco, Union Square was a popular shopping area. When we were there many years ago I found a cute little yellow dress at Saks Fifth Avenue. It was dearly priced but Leland bought it for me. I loved it! It is hanging in an upstairs closet and much too small for me now (29 years later) but I would never part with it. Shopping was not our only excursion; we loved eating at Fishermens' Wharf!
The Napa Valley in California is one of my most favorite places on earth. I have spent many lovely times there, sampling wine (now a BIG no-no), and just driving around the countryside. My Parents' were also enamored with the area. We also spent many hours touring Carmel, Monterey, etc. California has so much to offer in scenic beauty but unfortunately it has changed drastically in other ways and not for the better. But, the beauty is still there in all its glory.
In Billings, Montana at a little breakfast restaurant Leland and I each ate the biggest pancake we have ever seen! We marveled at the bison in the South Dakota National Park, Mount Rushmore, Crazy Horse ( they were still carving him out of a mountain), the Grand Canyon, Santa Fe, Taos and other wonderful attractions in the west. It is a majestic country that we live in
The United States, folks, and all its grandeur is the best place on earth. Yellowstone Park is on our bucket list so hopefully we will go there one day. We have been privileged to see a great deal of this country (traveled the old Route 66 many moons ago) and we look forward to seeing more and storing up more memories.
I promised you a recipe from Durgin-Park so here it is:
INDIAN PUDDING
3 cups milk
1/4 cup black molasses
2 tablespoons sugar
2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon baking powder
1 egg, beaten
1/2 cup yellow corn meal
vanilla ice cream
Preheat the oven to 425 degrees
Mix together 1 1/2 cups of the milk with the molasses, sugar, butter and baking powder, egg and cornmeal. Pour the mixture into a stone crock (or baking dish) that has been well greased and bake until it boils.
Heat the remaining 1 1/2 cup milk and stir it in.
Lower the temperature to 300 degrees and bake 5 to 7 hours.
Serve warm with scoops of vanilla ice cream on top.
It's truly a winner!
Catherine Coulter has a new book out called "THE FINAL CUT" It is the first in a new series.
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