It’s Chili, Chowder, or Stew Saturday – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

August 3, 2019 at 6:03 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe at the Wild Idea Buffalo website. Soup is on! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.

https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

“Meatless Monday” Recipe of the Week – POTATO, BROCCOLI AND FENNEL SALAD

May 20, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – POTATO, BROCCOLI AND FENNEL SALAD. Idaho Potatoes, Broccoli, Ranch Salad Dressing, and Red Onions are some of the ingredients you’ll need to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly recipes to choose from so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

POTATO, BROCCOLI AND FENNEL SALAD

Ingredients

8 large Idaho potatoes (about 4 pounds), well-scrubbed, cut into 3/4-inch chunks
1/2 teaspoon salt
4 cups chopped broccoli (about 1 bunch)
2 cups (16 ounces) favorite ranch salad dressing
3 cups chopped fennel (about one large bulb), with core and tops removed
1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
1/2 cup diced green olives with pimento (optional)
Salt and pepper to taste
Leaf lettuce, for garnish
Cherry tomatoes or sliced tomatoes, for garnish

Directions

1 – Fill large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil for three minutes.
2 – Add broccoli to potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1-3 minutes). Potatoes and broccoli should both be firm. Drain well in colander.
3 – Transfer potatoes and broccoli to large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions and olives, if using. Taste and season with salt and pepper, if desired. Serve on bed of leaf lettuce with ripe tomatoes as garnish.

Recipe Yield: Yield: 14 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 280
Fat: 18 grams
Sodium: 480 milligrams
Cholesterol: 10 milligrams
Protein: 4 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/potato-broccoli-and-fennel-salad

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 20, 2019 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe or purchase the CORNED BUFFALO BRISKET along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

 

 

Wild Idea Buffalo – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

It’s Chili, Chowder, or Stew Saturday – Vegetable, Bean and Pasta Soup

December 1, 2018 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Vegetable, Bean and Pasta Soup. Penne Pasta along with Onions, Fennel, Stewed Tomatoes, Zucchini, Cannellini Beans, ans Spices make up this sure-fire Comfort Food Soup! It’s from one of my favorite recipe sites, CooksRecipes (https://www.cooksrecipes.com/index.html) The Cooks site is loaded with a wide assortment of recipes so check it out today! Enjoy and Eat Healthy in 2018!

 

Vegetable, Bean and Pasta Soup
This thick and hearty Italian-style bean soup is perfected with a sprinkling of freshly grated Parmesan cheese.

Recipe Ingredients:
4 cups vegetable or chicken broth
1 cup dry vermouth
1 large white onion, chopped
1 medium fennel bulb, trimmed, chopped
3 large garlic cloves, finely minced
1 (14.5-ounce) can Italian-style stewed tomatoes
8 ounces penne or other tubular pasta
1 medium zucchini, diced
1 large yellow crookneck squash, diced
1 (15-ounce) can cannellini (white kidney beans), rinsed and drained
4 green onions, chopped
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for accompaniment

Cooking Directions:
1 – Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes.
2 – Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes.
3 – Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes. Season with salt and pepper. Ladle into bowls and garnish with a sprinkling of Parmesan cheese.
Makes 6 servings.
https://www.cooksrecipes.com/soup/vegetable-bean-and-pasta-soup-recipe.html

Soup Special of the Day………….Italian Pasta Soup with Fennel

July 8, 2018 at 5:02 AM | Posted in Diabetes Self Management, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Italian Pasta Soup with Fennel. The name alone tells you it’s a Soup Comfort Food! Fennel, Shell Pasta, Tomatoes, Squash, Zucchini, and Basil are just some of the healthy ingredients that you’ll need to make this Week’s Soup. You can find this recipe at the Diabetes Self Management website along with all the other Diabetic Friendly Recipes, Diabetes News, and Diabetes Management. So Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Italian Pasta Soup with Fennel

Ingredients
1 tablespoon olive oil
1 small fennel bulb, trimmed and chopped into 1/4-inch pieces (1 1/2 cups)
4 cloves garlic, minced
3 cups vegetable broth
1 cup uncooked small shell pasta
1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
1 can (about 14 ounces) Italian-seasoned diced tomatoes
1/4 cup grated Romano or Parmesan cheese
1/4 cup chopped fresh basil
Dash black pepper (optional)

Directions
1 – Heat oil in large saucepan over medium heat. Add fennel; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds. Add broth and pasta; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in zucchini; simmer 5 to 7 minutes or until pasta and vegetables are tender.

2 – Stir in tomatoes; heat through. Ladle into shallow bowls; top with cheese, basil, and black pepper, if desired.

Yield: 6 servings. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 126 calories, Carbohydrates: 17 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 430 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-pasta-soup-with-fennel/

Wild Idea Buffalo Recipe of the Week – PASTRAMI and FENNEL SALAD

August 30, 2017 at 5:14 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – PASTRAMI and FENNEL SALAD. Made with Wild Idea Buffalo Pastrami along with Lettuce, Grapes, Fennel, and Parmesan Reggiano Cheese. Also included is a recipe for a Vinaigrette. You can find this recipe and purchase the Wild Idea Buffalo Pastrami along with all the other cuts of Wild Idea Buffalo all at the Wild Idea website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

PASTRAMI and FENNEL SALAD
Super refreshing, while super satisfying and the ingredient combo is oh-so-delicious.

Salad Ingredients: (Serves 4)
1 – head butter lettuce or 4 handfuls spring mix
4 – ounces Wild Idea Buffalo Pastrami (about half the package)
1 – cup grapes, halved
¼ – cup fresh fennel, shaved or finely diced
2 – ounces Parmesan Reggiano, shaved

Vinaigrette Ingredients:
¼ – cup white wine vinegar
1 – teaspoon Dijon mustard
1 – teaspoon crushed fennel or fennel powder
½ – teaspoon salt
½ – teaspoon black pepper
½ – cup olive oil

Preparation:

1 – Slice pastrami into ribbons, about two slices per person
2 – Divide greens onto plates and top other salad ingredients.
3 – Place all vinaigrette ingredients into blender and blend until incorporated.
4 – Drizzle salad greens with vinaigrette and give each salad a grind of fresh cracked pepper.
https://wildideabuffalo.com/blogs/recipes/pastrami-fennel-salad

Easy Asparagus and Edamame Salad

July 9, 2016 at 4:58 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Came across this on the Jennie – O website and just wanted to pass it along. When it’s hot and humid outside you want something light and fresh. This one works, Easy Asparagus and Edamame Salad! Made with asparagus, green leaf lettuce leaves, radishes, fennel bulb, edamame, fresh mint leaves, hard-boiled egg, and more! Not only delicious but healthy at 180 calories per serving. You can find this recipe on the Jennie – O website along with all their healthy and delicious Turkey recipes. Isn’t it time to make the SWITCH! https://www.jennieo.com/

 

 

Easy Asparagus and Edamame Salad
Easy Asparagus & Edamame SaladINGREDIENTS

1 bunch asparagus, cut into 2-inch pieces
8 cups green leaf lettuce leaves, torn
1 cup sliced radishes
1 fennel bulb, thinly sliced
1 cup frozen shelled edamame, thawed
¼ cup fresh mint leaves, torn
1 hard-boiled egg, chopped
¼ cup fresh lemon juice
½ cup extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon granulated sugar
DIRECTIONS

1 – Bring medium saucepan of salted water to a boil. Add asparagus and cook 1 minute or until crisp tender. Immediately plunge in ice water; drain completely.
2 – In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
3 – In small bowl, whisk together lemon juice, olive oil, salt and sugar. Drizzle desired amount over salad and toss.
MAKES 8 SERVINGS

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories180
Protein4g
Carbohydrates6g
Fiber2g
Sugars1g
Fat16g
Cholesterol20mg
Sodium160mg
Saturated Fat2.5g

https://www.jennieo.com/recipes/1066-easy-asparagus-and-edamame-salad

Lunch – Thin ‘n Trim All Natural Sweet Italian Chicken Sausage with Red Bell Peppers

February 21, 2015 at 1:42 PM | Posted in Uncategorized | Leave a comment
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Thin n trim sweet Italian

Came across a product while at Kroger yesterday that I had not seen before, Thin ‘n Trim All Natural Sweet Italian Chicken Sausage with Red Bell Peppers. So I purchased a package and tried them at lunch this afternoon and I’m glad I came across these Sausages!

 
They are pre-cooked, so all you have to do is heat them up and they’re ready to serve. I heated mine up in the microwave and served it on a Healthy Life Whole Grain Bun and topped with French’s Spicy Golden Mustard. It’s a great tasting, meaty Sausage. The Red Bell Peppers with the Chicken is perfect, and easy to prepare. They have different varieties so I’ll try some others.

 
Thin ‘n Trim All Natural Sweet Italian Chicken Sausage with Red Bell PeppersThin n trim
A low sodium, traditionally sweet Italian sausage flavor of anise and fennel mixed with diced red bell peppers. Great for grilling or use in various Italian dishes.

Description:
Made from Skinless Chicken Breast and Chicken Thigh Meat. Diced red
bell peppers and fennel are the accent flavors.
Ingredients:
Skinless Chicken Meat, Red Bell Peppers, Water, Contains less than 2% of
Sea Salt, Fennel, Turbinado Sugar and Natural Flavoring

Nutrition Facts
Serving Size 1 Link (56 g)
Servings Per Container 5
Amount Per Serving
Calories 70 Calories from Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0.5 g 3%
Trans Fat 0 g
Cholesterol 20 mg 7%
Sodium 250 mg 10%
Total Carbohydrate 1 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 12 g

 

 

http://www.thinntrim.com/products/all-natural-chicken-sausage-product/all-nat-sweet-italian-chicken-sausage-with-red-bell-peppers/

 

 

http://www.thinntrim.com/

Kitchen Hint of the Day!

October 16, 2014 at 6:15 AM | Posted in Kitchen Hints | Leave a comment
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Today’s hint comes from a blog I follow here on WordPress, Ladies Bulletin (http://ladiesbulletin.com/0) When you get a chance check the site out.

 
Make it a habit to chew a clove, a cardamom and little fennel after your every meal or at least after two major meals of the day.

This makes your mouth fresh, aids digestion and keeps all vata problems at a bay.

 

 

HEALTH TIP OF THE WEEK
http://ladiesbulletin.com/2014/10/15/health-tip-of-the-week/

Herb and Spice of the Week – Fennel

September 18, 2014 at 5:30 AM | Posted in Herb and Spice of the Week | 1 Comment
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Fennel in flower

Fennel in flower

Fennel (Foeniculum vulgare) is a flowering plant species in the celery family Apiaceae or Umbelliferae. It is the sole species in the genus Foeniculum. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.

Fennel is used as a food plant by the larvae of some Lepidoptera species including the mouse moth and the anise swallowtail.

 

 

 
Fennel, Foeniculum vulgare, is a perennial herb. It is erected, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill, but thinner.) The flowers are produced in terminal compound umbels 5–15 cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4–10 mm long, half as wide or less, and grooved.

Fennel seeds

Fennel seeds

Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Its aniseed flavor comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.

Florence fennel (Foeniculum vulgare Azoricum Group; syn. F. vulgare var. azoricum) is a cultivar group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin, and has a mild anise-like flavor, but is sweeter and more aromatic. Florence fennel plants are smaller than the wild type. Their inflated leaf bases are eaten as a vegetable, both raw and cooked. There are several cultivars of Florence fennel, which is also known by several other names, notably the Italian name finocchio. In North American supermarkets, it is often mislabeled as “anise”.

 

 

 

Foeniculum vulgare ‘Purpureum’ or ‘Nigra’, “bronze-leaved” fennel, is widely available as a decorative garden plant.

Fennel has become naturalised along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, southern Canada, and much of Asia and Australia. It propagates well by seed, and is considered an invasive species and a weed in Australia and the United States. In western North America, fennel can be found from the coastal and inland wildland-urban interface east into hill and mountain areas, excluding desert habitats.

 

 

Florence fennel bulbs

Florence fennel bulbs

Florence fennel bulbs
Florence fennel is one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 19th century, a popular alcoholic drink in France and other countries.
The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. The small flowers of wild fennel (mistakenly known in America as fennel “pollen”) are the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Young tender leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and also in soups and fish sauce.

Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a flavoring in some natural toothpaste. The seeds are used in cookery and sweet desserts.

Many cultures in India, Pakistan, Afghanistan, Iran, and the Middle East use fennel seed in their cookery. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking. It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders. In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener.

Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called ijjeh.

 

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