Quinoa Cobb Salad Shaker

June 14, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For a second recipe from the Jennie – O website I have a recipe for a Quinoa Cobb Salad Shaker. This one uses 2 Jennie -O Turkey Products; JENNIE-O® Oven Roasted Turkey Breast and the JENNIE-O® Turkey Ham. You’ll also need Reduced Sodium Chicken Broth, Quinoa, Carrots, Romaine Lettuce, Tomatoes, Shredded Cheddar Cheese, and Italian salad Dressing. Plus it all comes in a Shaker To Go Cup so you can have it anywhere! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Quinoa Cobb Salad Shaker
Shake up your lunch routine with this Quinoa Cobb Salad Shaker recipe. It’s everything you love about a classic cob in an easy, take-with-you-anywhere cup. With layers of savory flavor, this salad shaker makes lunchtime on the go anything but forgettable.

INGREDIENTS
1½ cups quinoa
1½ cups reduced sodium chicken broth
1½ cups water
1½ cups shredded carrots
¾ cup diced JENNIE-O® Oven Roasted Turkey Breast
¾ cup diced JENNIE-O® Turkey Ham
3 cups chopped romaine lettuce
18 cherry tomatoes
¾ cup shredded Cheddar cheese
6 ounces Italian salad dressing

DIRECTIONS
1) In saucepan, mix quinoa with chicken broth and water. Bring to boil and cover, reduce heat and simmer 15 minutes or until cooked. Fluff with fork and cool.
2) In 6 shaker containers, layer quinoa, carrots, turkey, ham, romaine, tomatoes and cheese. Serve with Italian dressing.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 220
Protein 17g
Carbohydrates 18g
Fiber 3g
Sugars 5g
Fat 10g
Cholesterol 30mg
Sodium 760mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/1248-quinoa-cobb-salad-shaker

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Wild Idea Buffalo Recipe of the Week – Steak, Potato and Green Bean Salad

April 24, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Steak, Potato and Green Bean Salad. Your Dinner all served into one bowl! You have a Wild Idea Buffalo Ribeye or New York Strip Steak, Potatoes (Steamed or Boiled), and your Salad. The Wild Idea Buffalo Ribeye or New York Strip Steak is good enough alone but add the Potatoes and Salad, it’s a Meal! You can find this recipe or purchase the Wild Idea Steaks 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/

Steak, Potato and Green Bean Salad
It’s hard not to love a salad that has both meat and potatoes in it! Of course the green stuff makes for a well balanced meal that will leave you completely satiated. And, the garlic, lemon and herb vinaigrette, you’ll want to make again and again.

Ingredients: (serves 2 to 3)
1 – 10 oz. Ribeye or New York Strip Steak (or other cut would work too)
2 to 3 – medium-sized potatoes, steamed or boiled
1/4 – pound fresh green beans, stem end clipped
1 – tomato or cherry tomatoes, chopped
Optional: Crumbled Feta Cheese, Fennel Fronds, or green onion for garnish
Greek Vinaigrette

Preparation:

1 – Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
2 – Quarter the potatoes after they are steamed or boiled. You can also pan fry in a little olive oil to lightly brown.
3 – Steam or pan sauté green beans until el dente.
4 – Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5 – Arrange potatoes and green beans on the plates.
6 – Slice the steak thin and divide between plates.
7 – Add the tomatoes and drizzle the whole salad with the vinaigrette.
8 – Garnish with feta cheese and fennel fronds. Season with a little finishing salt and fresh cracked pepper to taste.

Greek Vinaigrette:
Ingredients:
1/3 – cup white wine vinegar
1 – tablespoon fresh squeezed lemon juice
1/3 – cup extra virgin olive oil
1 to 2 – garlic cloves
¼ – cup fresh basil leaves
4 – green onions, white part only, chopped (reserve greens for garnish)
2 – teaspoons oregano
1 – tablespoon crushed fennel
1 – teaspoon black pepper
½ teaspoon salt

* Preparation: Mix all ingredients in blender until well incorporated. Transfer to a lidded container until ready to serve. Shake before drizzling onto salad. Keeps well in the refrigerator.
https://wildideabuffalo.com/blogs/recipes/sensational-steak-salads

Healthy Snap Pea Recipes

April 14, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Snap Pea Recipes. Delicious and Healthy Snap Pea Recipes including recipes like; Creamy Salmon and Sugar Snap Cauliflower Gnocchi, Better Three-Bean Salad, and Beef-Vegetable Ragout. Find these recipes and more at EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Snap Pea Recipes
Find healthy, delicious snap pea recipes, from the food and nutrition experts at EatingWell.

Creamy Salmon and Sugar Snap Cauliflower Gnocchi
Tender cauliflower gnocchi combine with a quick cream sauce, tender peas and flaky salmon for an unforgettable weeknight dinner. This one is so good you might make it for special occasions. If you don’t like smoked salmon, use fresh………..

Better Three-Bean Salad
Traditional three-bean salad gets a healthy, fresh spin with the addition of black soybeans, snap peas and a tarragon-infused dressing. Find black soybeans near other canned beans; they’re a sweeter, creamier relative of the green ones you’re probably familiar with………..

Beef-Vegetable Ragout
This recipe fits the bill for casual get-togethers, and it’s prepared in only 30 minutes. Spoon the mixture over pasta and serve with crusty bread or corn bread and wedges of melon………

* Click the link below to get all the Healthy Snap Pea Recipes
http://www.eatingwell.com/recipes/20766/ingredients/vegetables/peas/snap/

The Kitchen is Closed, Outback Steakhouse Tonight!

March 27, 2019 at 6:34 PM | Posted in BEEF | Leave a comment
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Today’s Menu: 8 oz. Center Cut Sirloin and Homestyle Mashed Potatoes

 

For Breakfast this morning I Scrambled a couple of Eggs, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Beautiful Spring Day out there today, 60 degrees and sunny! After Breakfast did a load of laundry and then some light cleaning of the house. Later on I got the cart out of shed and cleaned it up a bit and then took a spin around the neighborhood. Good to be outside! Mom had been wanting a Steak Dinner from OutBack Steakhouse so the Kitchen is Closed Tonight!

 

 

 

 

 

We both had a 8 oz. Center Cut Sirloin Steak. I had Homestyle Mashed Potatoes and Salad. Mom had a Baked Potato, Roll, and Salad. The Steaks were cooked perfect and so moist and flavorful! Best Steak we’ve had in a while from OutBack. Last couple of times the Steaks were not worth the money, but good job with these! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink. Kitchen reopens tomorrow, take care!

 

 

 

 

 

 

 

OutBack SIGNATURE STEAKS
Outback steaks are served with a choice of signature potato and one freshly made side, side salad or cup of soup.

OUTBACK CENTER-CUT SIRLOIN*
Center-cut for tenderness. Lean, hearty and full of flavor. Seasoned and seared on our hot grill.

HOMESTYLE MASHED POTATOES
Creamy mashed Idaho potatoes.
https://www.outback.com/

One of America’s Favorites – Sauerkraut

December 31, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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German sauerkraut

Sauerkraut (/ˈsaʊ.ərkraʊt/; German: [ˈzaʊɐˌkʁaʊt] is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato (in his De Agri Cultura) and Columella (in his De re Rustica) mentioned preserving cabbages and turnips with salt.

Sauerkraut originally came from China, from where it was brought over to Europe by the Tatars. The Tatars improved upon the original Chinese recipe by fermenting it with salt instead of rice wine. Another claim is that the dish was brought over by the Mongol Emperor Genghis Khan. It then took root mostly in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute. The English name is borrowed from German where it means literally “sour herb” or “sour cabbage”. The names in Slavic and other Central and Eastern European languages have similar meanings with the German word: “fermented cabbage” (Albanian: lakër turshi, Belarusian: квашаная капуста, Czech: kysané zelí, Polish: kiszona kapusta or kwaszona kapusta, Lithuanian: rauginti kopūstai, Russian: квашеная капуста, tr. kvashenaya kapusta, Ukrainian: квашена капуста) or “sour cabbage” (Bulgarian: кисело зеле, Croatian: kiselo zelje, Czech: kyselé zelí, Estonian: hapukapsas, Finnish: hapankaali, Hungarian: savanyúkáposzta, Latvian: skābēti kāposti, Romanian: varză murată, Russian: кислая капуста, tr. kislaya kapusta, Serbian: kiseli kupus, Slovak: kyslá kapusta, Slovene: kislo zelje, Ukrainian: кисла капуста, kisla kapusta).

Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in northern, central and eastern Europe, sauerkraut – like other preserved foods – provided a source of nutrients during the winter. James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.

The word “Kraut”, derived from this food, is a derogatory term for the German people. During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as “Liberty Cabbage” for the duration of the war.

Homemade sauerkraut

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 15 °C (60 °F) or below. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.

Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Yeasts also are present, and may yield soft sauerkraut of poor flavor when the fermentation temperature is too high. The fermentation process has three phases, collectively sometimes referred to as population dynamics. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation, and begin producing an acidic environment that favors later bacteria. The second phase starts as the acid levels become too high for many bacteria, and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species, including L. brevis and L. plantarum, ferment any remaining sugars, further lowering the pH. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins of which cause botulism.

A 2004 genomic study found an unexpectedly large diversity of lactic acid bacteria in sauerkraut, and that previous studies had oversimplified this diversity. Weissella was found to be a major organism in the initial, heterofermentative stage, up to day 7. It was also found that Lactobacillus brevis and Pediococcus pentosaceus had smaller population numbers in the first 14 days than previous studies had reported.

The Dutch sauerkraut industry found that inoculating a new batch of sauerkraut with an old batch resulted in an excessively sour product. This sourdough process is known as “backslopping” or “inoculum enrichment”; when used in making sauerkraut, first- and second-stage population dynamics, important to developing flavor, are bypassed. This is due primarily to the greater initial activity of species L. plantarum.

Regional varieties

Eastern European style sauerkraut pickled with carrots and served as a salad

In Belarusian, Polish, Russian, Baltic country and Ukrainian cuisine, chopped cabbage is often pickled together with shredded carrots. Other ingredients may include whole or quartered apples for additional flavor or cranberry for flavor and better keeping (the benzoic acid in cranberries is a common preservative). Bell peppers and beets are added in some recipes for color. The resulting sauerkraut salad is typically served cold, as a zakuski or a side dish. There is also a home made type of very mild sauerkraut where white cabbage is pickled with salt in a refrigerator for only between three and seven days. This results in very little lactic acid being produced. Sometimes in Russia the double fermentation is used, with the initial step producing an exceptionally sour product, which is then “corrected” by adding 30-50% more fresh cabbage and fermenting the mix again. The flavor additives like apples, beets, cranberries and sometimes even watermelons are usually introduced at this step.

Many health benefits have been claimed for sauerkraut:

* It is a source of vitamins B, C, and K; the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.
* If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. Fiber and probiotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract.
* During the American Civil War, the physician John Jay Terrell (1829–1922) was able to successfully reduce the death rate from disease among prisoners of war; he attributed this to feeding his patients raw sauerkraut.
* Sauerkraut and its juice is a time-honored folk remedy for canker sores. The treatment is to rinse the mouth with sauerkraut juice for about 30 seconds several times a day, or place a wad of sauerkraut against the affected area for a minute or so before chewing and swallowing the sauerkraut.
* In 2002, the Journal of Agriculture and Food Chemistry reported that Finnish researchers found the isothiocyanates produced in sauerkraut fermentation inhibit the growth of cancer cells in test tube and animal studies. A Polish study in 2010 concluded that “induction of the key detoxifying enzymes by cabbage juices, particularly sauerkraut, may be responsible for their chemopreventive activity demonstrated by epidemiological studies and in animal models”.
* Sauerkraut is high in the antioxidants lutein and zeaxanthin, both associated with preserving ocular health.

 

Wild Idea Buffalo Recipe of the Week – Steak, Potato and Green Bean Salad

September 5, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – Steak, Potato and Green Bean Salad. Your Dinner all rolled into one bowl! You have a Wild Idea Buffalo Ribeye or New York Strip Steak, Potatoes (Steamed or Boiled), and your Salad. The Wild Idea Buffalo Ribeye or New York Strip Steak is good enough alone but add the Potatoes and Salad, it’s a Meal! You can find this recipe or purchase the Wild Idea Steaks, along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

Steak, Potato and Green Bean Salad
It’s hard not to love a salad that has both meat and potatoes in it! Of course the green stuff makes for a well balanced meal that will leave you completely satiated. And, the garlic, lemon and herb vinaigrette, you’ll want to make again and again.

Ingredients: (serves 2 to 3)
1 – 10 oz. Ribeye or New York Strip Steak (or other cut would work too)
2 to 3 – medium-sized potatoes, steamed or boiled
1/4 – pound fresh green beans, stem end clipped
1 – tomato or cherry tomatoes, chopped
Optional: Crumbled Feta Cheese, Fennel Fronds, or green onion for garnish
Greek Vinaigrette

Preparation:

1 – Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
2 – Quarter the potatoes after they are steamed or boiled. You can also pan fry in a little olive oil to lightly brown.
3 – Steam or pan sauté green beans until el dente.
4 – Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5 – Arrange potatoes and green beans on the plates.
6 – Slice the steak thin and divide between plates.
7 – Add the tomatoes and drizzle the whole salad with the vinaigrette.
8 – Garnish with feta cheese and fennel fronds. Season with a little finishing salt and fresh cracked pepper to taste.

Greek Vinaigrette:
Ingredients:
1/3 – cup white wine vinegar
1 – tablespoon fresh squeezed lemon juice
1/3 – cup extra virgin olive oil
1 to 2 – garlic cloves
¼ – cup fresh basil leaves
4 – green onions, white part only, chopped (reserve greens for garnish)
2 – teaspoons oregano
1 – tablespoon crushed fennel
1 – teaspoon black pepper
½ teaspoon salt

* Preparation: Mix all ingredients in blender until well incorporated. Transfer to a lidded container until ready to serve. Shake before drizzling onto salad. Keeps well in the refrigerator.
https://wildideabuffalo.com/blogs/recipes/sensational-steak-salads

Kitchen Closed, took Mom out to eat for Dinner Tonight!

August 23, 2018 at 5:28 PM | Posted in Food | Leave a comment
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Had to be at the Doctor’s office at 8:00 for my 4 month check up of; Sugar, Cholesterol, and such. Afterward I stopped and picked up Breakfast for Mom at McDonald’s and I stopped by Panera Bread and picked up an Egg, Ham, and Cheese Breakfast Sandwich for myself. It’s another beautiful Fall like day out there again! Sunny, no humidity and 79 degrees. Got the cart out and did a little yard work. Then rode around the neighborhood and enjoyed the day. The Kitchen is closed tonight Mom wanted to go out to eat. So tonight it’s Outback Steakhouse! See everyone tomorrow!

Healthy Beef Recipes

June 27, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Beef Recipes. Delicious and Healthy Beef Recipes like; Baked Beans with Ground Beef, Steak and Potato Grill Packets with Blue Cheese and Rosemary, and Grilled Lime Chicken and Steak with Herb and Arugula Salad. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Food Magazines, EatingWell Magazine at the site also. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Beef Recipes
Find healthy, delicious beef recipes including ground beef, roast beef, stews and beef brisket. Healthier recipes, from the food and nutrition experts at EatingWell.

Baked Beans with Ground Beef
Upgrade baked beans from classic side dish to a meaty main meal by adding lean ground beef. The final result, a superfast hearty casserole, is an easy and fast dinner option. Ground turkey or even sausage would work nicely in this dish. Just watch the sodium…………

Steak and Potato Grill Packets with Blue Cheese and Rosemary
Steak and potatoes are a classic combo on the grill. We have taken the concept one step further by adding green beans and rosemary, and wrapping everything in a packet to make a complete meal. A sprinkling of blue cheese just before serving is the perfect finish for this steak-house special……………………..

Grilled Lime Chicken and Steak with Herb and Arugula Salad
This recipe involves one of our favorite make-ahead hacks: let the chicken and steak marinate in reverse. In this recipe, you’ll pour a punchy, citrusy dressing over the meat right after it leaves the grill, so it soaks up the bright vinaigrette as it cools. Better yet, reverse-marinating keeps the grilled meat from drying out, even when kept in the fridge overnight…..

* Click the link below to get all the Healthy Beef Recipes
http://www.eatingwell.com/recipes/18237/ingredients/meat-poultry/beef/

Healthy Recipes For Two

June 10, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Recipes For Two. Delicious and Healthy Recipes For Two like; Sweet Potato and Black Bean Chili for Two, Tortilla Pepperoni Pizza, and Filet Mignon for Two with Sweet Potato Mash. Find this Recipes and more all at the EatingWell website. Plus don’t forget you subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine while there also. So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Recipes For Two
Find healthy, delicious recipes for two. Healthier recipes, from the food and nutrition experts at EatingWell.

Sweet Potato and Black Bean Chili for Two
This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado……

Tortilla Pepperoni Pizza
This easy pizza takes only 15 minutes from start to finish and uses simple ingredients you could find in your pantry. Tomato paste adds flavor without sogging out the crust. Skip the pepperoni for a vegetarian-friendly version, or add your own favorite toppings……

Filet Mignon for Two with Sweet Potato Mash
A small quantity of compound butter, seasoned with garlic and herbs, makes a simple but delicious finish for a tender steak. We have rounded out this colorful healthy meal with roasted broccolini and mashed sweet potato—the perfect impressive yet easy dinner for date night-in………..

* Click the link below to get all the Healthy Recipes For Two
http://www.eatingwell.com/recipes/18262/cooking-methods-styles/recipes-for-two/

Healthy Macaroni Recipes

February 18, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Macaroni Recipes. Delicious and Healthy Macaroni Recipes like; Sweet Potato Mac and Cheese, Macaroni with Sausage and Ricotta, and Macaroni Salad. Find these recipes and more all at the EatingWell website. Plus don’t forget to subscribe to the EatingWell Magazine! Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Macaroni Recipes
Find healthy, delicious macaroni recipes including mac & cheese and macaroni salad. Healthier recipes, from the food and nutrition experts at EatingWell.

Sweet Potato Mac and Cheese
Fiber-rich sweet potato is used as the base for the cheese sauce in this healthy, homemade macaroni and cheese recipe. The bright orange color tricks your eyes into thinking this healthy macaroni and cheese recipe is loaded with cheese, but there’s actually only about half as much cheese as compared to a traditional recipe……

Macaroni with Sausage and Ricotta
A bit of sausage goes a long way in flavoring the creamy ricotta tomato sauce in this healthy and quick pasta recipe. Serve with a green salad and crusty Italian bread…….

Macaroni Salad
Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is simple and deliciously plain with fresh chopped celery, carrot and onion. A combination of low-fat mayo and sour cream lightens up the dressing, and whole-wheat elbow noodles, spinach and edamame add extra nutrients…….

* Click the link below to get all the Healthy Macaroni Recipes
http://www.eatingwell.com/recipes/19256/ingredients/pasta-noodle/pasta-by-shape/macaroni/

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