Cooking up a storm! 

Things happen in the kitchen around here. New recipes are born, some tweaked, some are made once and forgotten, some are made over and over, and some are shared. 

Let’s start with the spankin’ new baby of a recipe I made this morning for the second time – just to make sure it wasn’t an accident – and I even remembered to take a few pictures this time. 

As two well-ripened bananas stared at me begging to be used, I was trying to recall a recipe that used bananas to make pancakes.  

Couldn’t remember it. 

Meh. Never stopped me before. 

Pancakes don’t hold me long enough to eat just on their own. Nope – I need protein.  

How about getting all the needed protein, fiber, and potassium in the pancakes themselves?  

Done and done! Check this out: 

Almost Flourless Banana Nut PANCAKES

2 very ripe bananas – peeled, and smashed with a fork in a separate dish 

3 large/extra-large eggs – whip eggs in medium bowl using a wire whip.  

Then add the eggs: 

3 Tbs. whole flax seeds, freshly ground 

¼ cup almond flour 

¼ cup 1-to-1 gluten free baking flour 

Salt to taste 

Cinnamon to taste 

½ tsp. vanilla extract 

¼ tsp. baking powder 

¼ tsp. baking soda 

½ cup coarsely chopped nuts – pecans or walnuts work great 

Stir together and then add the mashed bananas. 

Ladle the pancake mixture on a griddle that has been coated with oil over medium heat and cook the pancakes.  

The sweetness in the bananas can cause rapid browning, so watch the timing and level of heat. 

We found these to be pretty yummy, naturally sweet, and not needing vast amounts of maple syrup to make them moist. 

This recipe was enough for two people with a couple of pancakes to spare. 

Anytime I can cook in advance, I’ll do it – especially as holiday events unfold – so today, in early November, I am prepping ingredients for my very popular Cranberry Sauce. Once made, this will be divided into smaller portions and frozen.  

I’ve shared this gem before with you, but thought it merited being seen again. People who avoid cranberry sauce often rave about this one and ask for the recipe – so, let’s get to it: 

CRANBERRY SAUCE 

This is not your normal Ocean Spray Cranberry Sauce which uses a full cup of sugar for each bag of cranberries. We use half that, and yet maintain sweetness levels through the addition of other healthy fruits.  

Ingredients 

2 – 12-ounce bags of fresh cranberries, rinsed and culled of soft berries  

1 pear, cored, peeled, and diced 

1 orange – cut rind off top and bottom, quarter, and thinly slice 

Secret Ingredient: RASPBERRY ESSENCE – method to follow 

¾ – 1 cup sugar – can be a combination of sugar and erythritol/monk fruit sugar equivalent 

¾ – 1 cup water 

Whole cloves – about 15 buds removed from cloves 

1 – 2 cinnamon sticks 

Dash of nutmeg 

Raspberry Essence Method 

Essence: In a small saucepan, gently cook 1 cup fresh raspberries with about 1 Tablespoon sugar and 1 -2 Tablespoons of water. Pour cooked berries into a strainer above the large pot being used for the cranberries. Using a silicone spatula, press raspberry pulp through the strainer. This takes a while. Press, scrape, press, scrape. The raspberry pulp will accumulate on the outside of the strainer – scrape off this essence into the big pot. Note: use a different silicone scraper to scrape the essence so seeds do not transfer. 

Add all remaining ingredients into the large pot and cook over medium heat. The berries will pop as they cook. Stir occasionally. When heated and bubbly, you can lower the temperature a bit and “smush” the berries against the pan to assist in popping. Continue to cook until ingredients meld into a thick sauce. Adjust for sweetness, if desired. 

Transfer into a serving or storage dish, remove cinnamon stick, and cool. The resulting sauce more closely resembles a jam. 

In addition to being offered as a colorful relish to accompany turkey, chicken, or pork, this sauce/jam can be spread on top of nut butters (almond is my favorite) as a twist on PB and J. 

We are making both recipes downloadable so you can keep them handy. 

Click Here for:  ALMOST FLOURLESS BANANA NUT PANCAKES

Click Here for: CRANBERRY SAUCE 

Eating healthy and staying in health through the holidays –  

Deidre  

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Just Five More Minutes!

Show of hands, please.

Who is starting to feel a little scattered with projects and obligations?

Me! Me! Me!

Wow! That’s a lot of hands going up. Mine included!

It’s time for a little course correction in my neck of the woods, and I am thinking that we may all need a renewed commitment for a calmer approach – especially as the holidays are upon us.

I mean – Black Friday sales started before Halloween … My social and travel calendar is filling up past January, now, and new commitments are hard to make because of life events happening. We’re all there, I’m sure.

Are you feeling like you are on a slippery slope and the details and enjoyment of the present moment may just slip by as well? Life’s too short. I want to enjoy the ride.

Who’s in control, here?

We know the answer to that question. Each of us are.

Join me in stopping this high speed merry-go-round as we reevaluate our expectations.

Breathe

Take a minute – although two minutes is proven to show a complete reset to calming down – and simply breathe. In and out. Eyes closed. Listen to your breathing sounds. Notice the rise and fall of your chest and abdomen. Breathe. Lean into the calm of your breath.

Prioritize

Take a minute to prioritize what is important to you. At the end of the day – what truly matters?

Life/death issues would be at the top. Keeping a roof over our head and food on the table would be next – so, yes, work issues must happen – but even those need to be prioritized.

If you are juggling a list of twenty must-do items like I am, a time of zooming out to look at the big picture of our lives is needed to see what can be shuffled off to other helping hands or can be delayed.

Commit

What is the least we can do to keep a certain project moving forward today? Rather than ignoring something we want to do, how about maintaining a minimal daily involvement?

No time for a workout? How about taking that needed break with a walk around the block? Maybe a minute of planks? We don’t have to leave our priorities in the dust just because there is not a big block of time to devote to them.

Think small and reward yourself with a check mark for having done something. Those little check marks provide a great sense of accomplishment and momentum.

That’s it.

In five minutes, my disjointed feelings of floundering are now erased, and I am on a smoother and truer course forward. Check marks are being made.

As they used to say on the commercials to Mikey, “Try it! You’ll like it!”

In health –

Deidre

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Stock or Broth? That Is The Question!

I’m tired of going to the grocery store to buy broth … or is it stock? … for a recipe, and getting thoroughly bumfuzzled concerning which is which.

There I stand – a box of each type in my hands. Reading the labels – yet again – trying to tease out the difference.

Help!

Determined to ferret out the difference and to commit it to memory, I am on a quest – taking a deep dive into online education.

My query’s answer starts like this:

Bottom line:

Stock is made from bones, while broth is made mostly from meat or vegetables.

Fair enough.

But wait a minute … I was having this debate about vegetable stock versus vegetable broth just yesterday in the middle of my local Harris Teeter. Last time I checked, vegetables do not have bones.

This is not helping me.

We continue:

Broth is traditionally made by simmering meat in water, often with vegetables and herbs. Today, however, vegetable broth has become very common.

Using bones in stock creates a thicker liquid, while broth tends to be thinner and more flavorful.

Ah-hah!

But remember about “bone broth” and all those who drink it for its nutritive values? Huh? Huh?

Bone … broth …

Bone broth is technically stock because it requires the addition of bones!

Give me a break.

Basically, in creating either stock or broth, the key is in how long to cook it.

Bones should be simmered a long time to derive the best nutritional profile.

Using meats to flavor the fluid requires a shorter cook time because overcooked meat gets tough – limit cook time to about an hour – because the cooked meat is usually eaten either in the soup or in another recipe.

Risotto

According to healthline.com, the most common dishes for using broth are:

Cream sauces

Risotto

Dumplings

Stuffing

Casseroles

Stuffing

Cooked grains and legumes

Gravies

Soups

Sauteed or stir-fried dishes

So last night’s delicious Curried Pumpkin and Mushroom Risotto that I made with vegetable stock was created all wrong. The recipe can be found on the website, EatingWell.com.

Dag-gum boneless vegetables steered me wrong.

From now on, I’m just going to grab broth – no bones about it.

Still confused –

Deidre

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It’s Fusion, Baby!

Last November/December on our holiday trek to Williamsburg, Virginia, we kept returning to a great restaurant – Amber Ox – just to continue our explorations of their flavorful and expertly crafted meals and drinks.

It was at the Amber Ox, I first experienced eggs cooked in a Shakshuka Sauce. Savory, spicey, and delicious – especially when sopping up the sauce with their amazing fresh baked bread.

Shakshouka/Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, garlic, and spices. When the sauce is hot and bubbly, eggs are cracked into an indention made in the sauce, covered with a lid, and left to cook to the desired doneness.

After the introduction of Shakshuka Sauce, I was quick to spot jars of it in various stores. Yeeha!

But, I pretty much am cooking for just two people, and a Costco-sized jar of sauce was partially used, frozen, and thawed a bit to use some more … you understand the problem.

Well, once again, a recipe is born out of longing for a certain flavor profile with easier-to-access supplies.

Flashback to my first introduction to breakfast spiciness – Huevos Rancheros in Sacramento, California – when I was just beginning to develop a palate beyond middle-of-the-road American.

Huevos Rancheros meets Shakshuka!

It’s fusion, baby!

With a handy, ever-present small jar of salsa and a new staple in the fridge – a small jar of Thai Red Curry Paste – I can easily assemble some savory/spicy eggs.

After sauteing whatever veggies I have on hand such as:

Onion

Garlic

Bell pepper

Mushrooms

Spinach

Leftover cooked butternut squash

I add salsa and several dabs of the Thai Red Curry Paste. Stir to combine. Make indentations for the eggs. Crack the eggs into their nests. Add crumbly cheese on top, if desired. Cover with a lid and cook until done.

This morning I scrambled the eggs a bit in place in the pan and flipped sections over to cook uncovered on both sides.

So good.

This warming recipe is so versatile. I encourage you to try a little fusion at breakfast.

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In health –

Deidre

Word Swap – Love Thyself!

We at foodtalk4you have always promoted improved health – one meal, one breath, one movement at a time.

Yep. There it is on our beautiful banner.

Lately, we’ve been hovering around the mental concepts of boosting our health. Maybe we could say mental/emotional/spiritual concepts.

But it’s all mental, really.

I used to think that our brain controlled everything, but have come to appreciate that the brain does not control things. We control the brain.

What the brain is allowed to send out, influences the outcomes we experience.

These past weeks, we explored a change in command as we recognize that – even if it’s totally new to us – we can purposefully say goodbye to the chains of the past so we can embrace the full potential of the present moment.

One goodbye release may not be enough; but over time, the more we can fully release our past hurts, disappointments, and traumas, the more we can feel that shift in power. We no longer allow the past to hold sway over our present.

This takes practice – along with the new belief that, “I am willing to change.”

Changing the habit of self-talk can take considerable mindfulness to recognize the subtleties of how ingrained our unsupportive and judgmental inner dialogue can be.

What’s the knee-jerk conversation you throw at yourself when you splash some coffee on the floor?

“You nimrod! What an idiot!”

Such a casual phrase, maybe meant to accept responsibility, is also heaped in judgement. Mess happens to all of us, dear readers. We all splash tumblers onto the floor, drop things, and stumble by simply tripping over our own feet – judgement is not needed. Maybe we need to be more careful, sure, but a stack of negative messages can grow over the course of time.

If our first thought is to be judgmental, we need to reflect on why we need judgment. Why do we think we deserve judgment? Because someone always judged us? That’s their message – an old message that we are giving life and power over us today.

Why don’t we forgive ourselves? Wouldn’t that be the kinder thing to do? Wouldn’t you like a little forgiveness?

As I dropped a jar of dill pickle relish on the floor a few days ago and watched half of its contents spatter all over the kitchen floor, I could have judged myself. Instead, there was a reminder to screw on the lid better next time and double check my efforts along with –

“Oops!”

“Man, I’m glad that wasn’t sweet pickle relish!”

“Hmmm, what’s the best way to clean this up?”

Do you groan and say you have to go to work … have to mow the grass …have to go to the store?

We need to do a word swap. Go from judgment to helpful. Go from negative to positive. Maybe just practice stating facts.

How about –

“I’m going to the store so we can have some yummy food to fix for dinner.”

“I choose to go to work so I can pay the rent.”

“I’m going to mow the grass before it rains.”

From the time we open our eyes in the morning until we close them at night, we are making choices. Practice using your power of choice as you actively guide your brain to set the tone of your day.

Be kind to yourself. Wouldn’t that feel good?

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In health –

Deidre

Change In Command

Last week, we opened the idea of releasing the shackles of the past, with the goal of freeing ourselves to live in the present moment.

As each of us does this release, there is a feeling of new-found POWER. We are lighter, freer.

Heady stuff if you are new to it.

It is not new, though. We had the power all along, we just chose to give that power to the past. But no regrets or bitterness about wasting our lives – remember, we are going forward.

What’s important to remember is that you are in control of your mind.

You choose what to think. Feelings and emotions are thoughts. You hold total control over your thoughts.

Old ways of thinking may whisper and whine that you can’t change how you think – changing is hard.

Change is different, not impossible. When the voices of self-doubt ring out, acknowledge them, and release them – they are not needed by you.

Use any adage you want – maybe, the longest journey starts with a single step – but moment by moment, day by day, with consistent effort you can change anything. Step toward the marvelous vistas that await you.

Just believe that you are open to change within yourself – even if you do not know how this will happen or what it may look like right now.

“I am willing to change.”

Write it down. Say it out loud. Whisper it in a prayer. Leave sticky notes. In a private moment sitting in the sunshine, open your arms to the skies and repeat,

“I am willing to change.”

Send positive messages to yourself every day. If your previous internal monologues have always been negative, such positivity may seem forced. It doesn’t matter. Shower yourself with love, praise, acceptance, and repeat your willingness to be open to change.

Life all around you will respond with the positivity you have sent out to the Universe.

We get what we send out.

Chose to be a victorious, positive individual – not a victim of past mistreatment.

Go within to learn of your unique strengths, talents, and desires.

You have the power and the answers to your needs right now. Your inner guidance will lead you to the right resources and the right answers – lean into the positive flow within you.

Until next time –

Release the past with a blessing.

Commit to being willing to change.

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In health –

Deidre

The First Step Forward

My healing Covid brain was as blank as the computer screen staring back at me.

New post? Meh.

After testing a rabbit hole about the veracity of the “man flu” theory – I was trying to rediscover an article from a few years back about how men may experience colds and flu differently than women – nothing jumped out at me as being particularly exciting.

The “man flu” thing was inconclusive. Apparently, women may get a stronger immune response at the onset of illness and more rapidly recover thanks to hormones. Estrogen seems to bolster immune response and testosterone dampens it. (menshealth.com, Dec. 12, 2017, Carolyn Crist)

No fireworks.

What does get me fired up is change.

We so often fight change at every turn, resisting new approaches, and relying upon the adage that personal change is impossible because, “That’s just the way I think/am/do” – “I can’t help it” – “I was brought up that way.”

What we cannot change is the past, and it’s the past that is often what’s holding us back from moving forward.

Traumatized? Abused? Lack of support?

We could all compile quite a list along with who was at fault. Perhaps we have memorized this list and revisit it every day, keeping the litany of past injuries and villains at the forefront of every thought.

Friends, we are robbing ourselves of living our present moment by holding on to the past.

Before we move forward, we must release the past.

“But he/she did me wrong!”

True enough.

How is reliving that trauma helping you now?

You can let it go. Yes, you can.

Our past has given us many lessons, required us to strengthen in ways we never imagined, and has equipped us to live in this moment – only if we allow ourselves to truly live and experience the new things.

The past must be released. Released with love and a blessing.

What?

“That stuff was bad … They were bad … There’s no love or blessing there!”

The love is for you. The blessing is for the strengthening lessons you learned along the way and for those who hurt you, that they may somehow come to know peace and move forward as well.

Do this:

Find an object you can wrap your fingers around. Cell phones and TV remotes work great; so do spoons, pens, or a marker.

Hold this object in your hand. Look at it. Get a good grip around it.

This object is symbolic of what you’re holding onto.

Hold it close to your chest because we tend to hold these things close to us, not wanting to let go.

Close your eyes and take a few slow breaths.

Thank this life lesson for what you have learned from it. It was traumatizing, yes, but you gained many life skills from this experience, and you are stronger for it.

Keep slow breathing as you consider the positive aspects gained from this trauma.

Ask yourself if you’d be willing to release this experience, letting go of the negative and those who were involved, while still retaining the positive for yourself.

If you agree to let it go – even if you don’t know exactly how you can do it – maybe you can just be willing at this point – then, as you open your eyes, bring your hand away from your chest.

Look at your grip loosen on the object. Bless once again the lessons learned and yourself, release the pain and those who caused it – blessing them as well.

Then, set the object down, releasing your hand’s connection to it.

Take another long, deep breath.

Maybe you are just going through the motions the first time you do this but keep at it each day. In time, your relationship with past traumas will shift.

My dog-eared, underlined copy of The Essential Louise Hay Collection continues to inspire. Next week, we’ll explore being willing to change.

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In health –

Deidre

With Mounds of Frothy Goodness

Frothy, foamy adornments atop of steaming cups of coffee were things reserved for recipients of barista artistry – or so I mistakenly thought.

The discovery of a battery operated stirring-thingy-on-a-stick in my sweetheart’s kitchen drawer recently became a handy invention to obliterate the last stubborn clumps of a magnesium supplement in a glass of water one night.

Whisk-on-a-stick. Pretty cool. I was happy.

Later learning that the contraption was a milk frother, has opened a whole new world of possibilities in my previously deprived existence.

Since barista-styled coffees with designs floating on top have eluded my life experiences – too pricey for my wallet, I guess – then I have a lot to learn about froth, foam, and creamy designs. There’s gotta be a YouTube Video on how to do that stuff.

The videos will have to wait, though, as the case of Covid that’s sweeping our abode has rendered my attention span to that of a gnat. I improve in spurts, only to backslide into reading one-liners from the Reader’s Digest. Writing this post in fewer than five sit-downs will be a miracle.

Maybe in a week or so, I’ll learn how to turn out fancy coffee surfaces at home. Right now, I just play with my trusty frother, turning half and half into white mounds in seconds.

Looking to save calories and fat? Froth some milk or half and half to spruce up your coffee. Heck, spruce up that pumpkin pie or strawberry shortcake.

User beware! Frothing creates quite a stir … Hahahahaha … Covid brain.

Really – not only does volume happen with just a dab of fluid becoming aerated, but if you are emulsifying a cup of bulletproof coffee – the new-found volume and stirring vortex will exceed the limits of your coffee cup.

Just saying.

After hours of – attention-challenged – research yesterday, I have concluded that if I were to buy a new one, I would get this one.

My frother is the size of the one linked above, but is currently floating around the kitchen drawer unprotected. This one is housed in a handy travel cover that holds two frother attachments – a single and a triple loop.

Wow! I could go to town with that baby!

So, if you are new to the world of frothing, or if you have never frothed at home – you, too, can make that pumpkin spice fall coffee even better.

Now, I just need to figure out if I need to wear my N-95 mask in the house to protect myself from my sweetheart’s paroxysmal Covid sneezing. Does he have a different variation than I? Am I protected from him with my own antibodies?

Stuff for round-table discussions.

Just so very thankful that we are fully vaccinated, boosted, and are not in the hospital on a respirator.

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In health,

Deidre

A Change of Seasons

Just think – the whole world is experiencing a sense of sweet anticipation! Yes, both hemispheres are gearing up for a change of seasons.

The residents of the southern hemisphere are seeing glimpses of spring. Visions of gardens, flowers, and expected harvests are lightening their spirits and putting a spring into their steps.

Those of us on top of our beautiful globe are savoring hints of cooler morning temperatures, promises of fall leaves, and a switch in appetites to soups, stews, and all things pumpkin.

Funny, three weeks ago as August was just starting to hint of changes to come, I was clinging to the essences of summer like a child not wanting to leave an amusement park, clinging to my parents, and begging for one more ride.

This week, I’ve spent a small fortune at several garden centers, buying chrysanthemums, deep-toned coleus, and decorative gourds.

I’m all in! Color me fall!

But there’s been more change in my world than just the seasons.

The focus this week has been on stress-relief.

Until I got a handle on this emotional burden, I was getting nowhere in a hurry.

You know – unable to concentrate, focus, and on the verge of tears.

Blog posts that needed to be written, a book update to complete, and a new book launch to prepare. Nope. Not getting done.

Two friends. Gone. Same week.

We’re doing all we can do to support the families left behind and are supporting the respective local communities from which our friends have come.

But what about us?

What do we do to relieve our stress? Not just stress from grief, but any kind of stress that is building up in our lives and is causing us to be less than functional?

I learned today from positivepsychology.com, that there are two distinct approaches to stress relief.

Many of us just naturally do this – I certainly did this week – without knowing about labeling or various approaches, but it’s interesting to think about.

Sometimes, we just step away to take a breather, a break. We find ways to trade in those negative emotions for something stimulating, pleasant, and positive.

From a simple walk outdoors, a vigorous game of tennis, or baking a batch of Almond Flour Cookies using quinoa flakes instead of oatmeal. Wow!

Or we might seek an activity to restore our jangled nerves, bodies, and emotions as a deeper healing is sought.

Going to that long overdue massage might do the trick.

Perhaps we gather with others to exchange words of comfort and support.

Sometimes, we know it’s time to pause for self-care – taking time for a nourishing meal and restorative sleep.

How are you handling your stress? Think about a recent stress-filled time and reflect on your approaches.

Did you take a breather/break?

Did you seek something to restore you?

What activities worked for you? Did you use these coping strategies with others? Were you supportive of others in your shared ministrations? Did you feel supported?

As we envision our future stress-relieving needs, perhaps we can be reminded that there are various approaches to coping with stress that meet different needs.

Engaging in solo activities may not be comforting when a listening ear is what we need.

Consider your needs and honor them.

In health –

Deidre

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We at FoodTalk4You.com would like to send our sincere thoughts and prayers to the Royal Family, employees, and all those who are grieving the loss of Her Majesty Queen Elizabeth II.

May she forever rest in peace.

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What’s a CSA again?

Last week, I mentioned Community Supported Agriculture, or CSA, as my daughter’s weekly resource for fresh produce and a variety of other food items. I thought the topic deserved a post of its own.

Most of us think that going to the local farmer’s market is the ultimate in weekend enjoyment, community connection, and the best resource for fresh – usually organic – produce and food stuffs.

That’s all true.

But a booth at the farmer’s market is not free, and requires hours of setup/take down time that produces no income.

To truly support small organic farmers, many communities and farmers are turning to CSA’s.

But how does this all work? Does your community have one?

A quick check, with a nearby university with an agricultural department, led me to this site: Community Supported Agriculture (CSA) Resource Guide for Farmers | NC State Extension (ncsu.edu), which explains the concept:

CSA is a production and marketing model whereby consumers buy shares of a farm’s harvest in advance. Consumers become CSA members by paying an agreed amount at the beginning of the growing season, either in one lump sum or in installments. The annual cost, generally ranging from $400-$700, depends on the length of the harvest season and the variety and quantity of products provided.

This upfront payment helps buy the seed and other inputs needed for the season and provides the farmer an immediate income to begin. By paying at the beginning of the season, CSA members share in the risk of production, and relieve the farmer of much of the time needed for marketing. This allows the farmer to concentrate on good land stewardship and growing high quality food.

Read more at growing small farms.

Your community may call this something else, but I am confident there is a similar program near you that could be accessed through a university or agricultural extension office.

The farmers fill the weekly orders at a convenient drop-off location, and subscribers pick up their custom orders.

Easy peasy. No standing in the heat at a farmer’s market – for either the farmer or the customer.

I will be checking out the location of the nearest CSA next spring, so I can get some top-quality veggies, eggs, meat, and other food items.

How about you?

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In health –

Deidre

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