Dee Gourmet

Grilled Sweet Potato and Pomegranate Salad

This is quite a unique side to serve either with your Thanksgiving meal or any time!

Healthful and delicious!



Grilled Sweet Potato and Pomegranate Salad with Pistachios and Mint

A Middle Eastern-inspired Salad

Serves 6 as a side


What you’ll need:

4 Medium sweet potatoes, scrubbed

½ cup extra virgin olive oil

2/3 cup fresh orange juice

2 Tablespoons pomegranate molasses (more to taste)

1 Tablespoon red wine vinegar

½ teaspoon ground sumac (optional)

½ teaspoon granulated sugar

Flake salt and freshly ground black pepper

3 Tablespoons honey

1 Tablespoon finely grated orange zest

2 Tablespoons chopped mint leaves plus more sliced for garnish

1 cup plain Greek yogurt

1/3 cup pistachios, chopped

1/3 cup fresh or frozen pomegranate seeds


  1. Preheat oven to 350 and position rack to middle.
  2. Bake the sweet potatoes on a rimmed baking sheet until their skins loosen but their centers are still firm, 30 to 40 minutes.
  3. Set aside to cool and refrigerate until cold, 1 hour or up to 8 hours.
  4. To make pomegranate vinaigrette: In a small bowl, combine ¼ cup of the oil with 1 Tablespoon orange juice, pomegranate molasses, vinegar, sumac and sugar. Season lightly with salt and pepper.
  5. To make glaze for grilling potatoes: In a medium bowl, whisk the remaining orange juice, honey and orange zest. Slowly whisk in the remaining oil. Season to taste with salt and pepper.
  6. Stir the chopped mint into the yogurt and season lightly with salt and pepper.
  7. Prepare a medium gas or charcoal grill fire, Panini grill, or grill plate on your stove top. Brush with oil.
  8. Peel potatoes and cut them into wedges about ½ inch thick. Brush with the honey mixture and season lightly with salt. Grill, turning occasionally, until tender and nicely marked, 2 to 3 minutes.
  9. Arrange the grilled potatoes on a platter or divide among plates. Drizzle with 5 to 6 Tablespoons of pomegranate vinaigrette.
  10. Sprinkle with chopped pistachios and pomegranate seeds. Garnish with additional mint and serve with the yogurt sauce on the side or dolloped over the potatoes.
November 12th, 2017

Turkey Pho Dip Sandwich

“If a French dip and a banh mi had a baby, and it was born the day after




Turkey Pho Dip Sandwich

A unique and mouth watering way to use your leftover turkey!

What you’ll need:

For the pho broth

1 turkey carcass

1 bunch scallions, coarsely chopped

1 inch piece peeled ginger, sliced

2 star anise pods

2 inch piece cinnamon stick

¼ cup fish sauce

3 Tablespoons sugar

2 Tablespoons coriander seeds

2 Tablespoons fennel seeds

4 quarts water

For the sandwiches

½ cup olive oil mayonnaise

1 Tablespoon sambal oelek (or to taste)

Ciabatta rolls

Hoisin sauce

I bunch cilantro

1 bunch Thai basil and/or sweet basil

Sliced scallions

Mung bean sprouts

Sliced jalapenos

Lime wedges


  1. Put all the ingredients for the pho broth into a large pot and bring to a boil.
  2. Reduce heat, skim surface and simmer until liquid is reduced by nearly half, 2 to 2½ hours.
  3. Strain broth into a large saucepan. Taste and adjust with salt if needed. Broth can be refrigerated and stored at this  point if making ahead.
  4. When broth is done and you are ready to make the sandwiches, prep all herbs by washing thoroughly and assembling on a serving plate. Slice the jalapenos and scallions and arrange the sprouts as well.
  5. Mix the sambal oelek into the mayo and taste – start with less, and add more according to your personal taste. This will be the spread for the sandwiches.
  6. Place leftover sliced turkey in a skillet with enough pho broth to cover it. Gently warm through just to heat it.
  7. Toast the ciabatta rolls until they are nice and crunchy on the outside. Slice them for sandwiches and spread some of the mayo mixture on each half. Add a dollop of hoisin on top of mayo.
  8. Top with reheated turkey, then pile on the herbs, sprouts, green onions, mung bean sprouts and jalapenos.
  9. Using remaining pho broth for dipping and serve with lime wedges.


November 9th, 2017

Home-Made Chocolate Treats


Just in time for the ghouls and goblins on Halloween night!

The “Spicy” part is optional, but adds a flavorful yet gentle spark to each bite.



Spicy Fruit ‘n Nut Chocolate Clusters

What you’ll need:

(Note: all ingredients available from Trader Joe’s)

1/2 cup whole raw almonds

½ cup whole raw cashews

½ cup hulled pepitas (pumpkin seeds), salted

½ cup shelled raw pistachios

½ cup dried cranberries

½ cup dried tart cherries

4 oz. bittersweet chocolate OR

2 oz. bittersweet and 2 oz. milk chocolate

½ teaspoon Ancho chile powder, or to taste

Coarse sea salt



  1. Place raw nuts on a lined baking sheet and toast all nuts in a 350 degree oven for 10 minutes or until nuts are golden and fragrant.
  2. Transfer nuts to a bowl and mix together with cherries and cranberries.
  3. Melt chocolate in a large bowl in the microwave in 1 minute increments, stirring after each minute. Sprinkle in Ancho chile powder and stir to blend.
  4. Stir in fruit and nut mixture and combine so that the mixture is completely coated with chocolate.
  5. Spoon mixture onto parchment or waxed paper lined baking sheet in 1 Tablespoon increments.
  6. Sprinkle the tops with coarse sea salt.
  7. Chill until set, about 30 minutes. The clusters can be stored in an airtight container for up to 1 week.


Once you try these, you will wonder what you ever loved about Reese’s!

Melt-in-your-mouth deliciousness!


Dee’s Chocolate Peanut Butter Drops

Makes about 100 drops


What you’ll need:

18 oz. package semi-sweet chocolate pieces OR equivalent amount of your favorite chocolate

1 cup butter, softened

2 cups creamy peanut butter

1 Tablespoon vanilla extract

4-5 cups powdered sugar

1/4 cup chopped or grated paraffin

Pecan halves (optional)


  1. Mix butter, peanut butter and vanilla together with hand mixer or by hand. Blend in sugar.
  2. Form mixture into small balls (about 1 teaspoon dough per ball).
  3. Melt chocolate and paraffin together in the microwave, stirring in 1 minute increments until completely melted and combined.
  4. Dip balls into chocolate mixture one at a time and place on waxed paper. Top each piece with a pecan half, if desired.  If chocolate begins to harden during the dipping process, just return to the microwave and re-melt.
  5. Top with a pecan half if you like, or leave plain. Great either way!
  6. Refrigerate until hardened.

October 28th, 2017

Steamed Ginger-Shallot Fish w/ Bok Choy and Coconut Rice


A light, healthful and flavorful way to prepare a scrumptious Asian meal in minutes!

Serve with coconut rice* and bok choy or other Asian green of your choice.


Asian Ginger-Shallot Fish

With Bok Choy and Coconut Rice

Serves 4

What you’ll need:

4 white fish fillets, such as black cod (butter fish/sablefish) or sea bass

2 Tablespoons dry sherry

2 teaspoons toasted sesame oil

2 teaspoons fine (Baker’s) sugar

2 Tablespoons Tamari (preferred) or light soy sauce

3-4 inch fresh ginger, peeled and cut into matchsticks

2 shallots finely chopped

1 fresh red chili (optional)

Steamed or sautéed Asian greens such as bok choy, Mizuna mustard greens, or Japanese spinach (Komatsuma)



  1. Combine sherry, sugar, oil and Tamari in a small bowl or shaker jar. Whisk or shake to blend and set aside.
  2. Prepare your steamer or wok. Be sure that the dish you will use for the fish fits inside and allows the lid to cover snugly.
  3. If using a steamer, prepare by adding water as you would for steaming veggies. Place the rack over the water.  If using a wok, fill the wok about 1/3 filled with water and place rack over water.  Make sure rack doesn’t touch the water.
  4. Place the fish in a shallow bowl. Top with shallot and ginger. Add red chili if using. Pour sherry-Tamari mixture over the fish.
  5. Cook for 5 minutes or until the fish flakes easily when tested with a fork.
  6. Divide Asian greens and fish among 4 serving plates. Drizzle over the juices from the bowl and serve with additional Tamari if desired.

*To make easy COCONUT RICE, rinse (3 times) 1 ½ cups white Basmati rice and place in your rice cooker. Add 1 can (13.5 oz.) coconut milk, 1 cinnamon stick and 1 green cardamom pod.  You may need to add a little water so that the liquid level is about ¾ to 1 inch above the rice.  Cook rice for 20 minutes and do not remove the lid or until your rice cooker indicates that rice is done.

If using a pot, bring liquid to a boil prior to adding the rice, stir, cover and reduce heat to medium low. Cook for 20 minutes.

Fluff with a fork and serve. Delicious!

October 6th, 2017

Scallop, Shrimp and Crab Salad w/Creamy Tarragon Dressing

Scallop, Shrimp and Crab Salad w/Creamy Tarragon Dressing


The delicate sweetness of seared scallops  and tarragon balances with the tang of horseradish-

all tucked inside of a creamy avocado!



What you’ll need:

12 large “dry” scallops*

1/2 cup cooked lump crab meat

12 jumbo shrimp

2 Tablespoons clarified butter OR

2 Tablespoons canola oil

Sea salt


½ cup good quality olive oil mayonnaise (Best Foods/Hellman’s)

½ cup sour cream

½ cup Greek yogurt

Zest of 1 lemon

1 Tablespoon fresh lemon juice

2-3 Tablespoons chopped fresh tarragon leaves

3 Tablespoons chopped celery leaves

1 green onion including green top, finely minced

1-2 Tablespoons good quality prepared horseradish

Sea salt to taste

2 large ripe avocados, halved and pitted

Butter lettuce leaves for serving (optional)

Garnish with tarragon leaves, chopped chives, or green onion tops for serving (also optional)

*Dry scallops are not treated with sodium tripolyphosphate  or STP, as “wet” scallops are. The chemical STP is reportedly safe to ingest, however prevents searing because it causes the scallop to suck up moisture which is released during cooking; thus, wet and gooey scallops that will never sear!


  1. Start by searing the scallops in oil or clarified butter. Not a good idea to use regular butter because the milk solids will fleck onto the scallop and the butter will blacken due to low smoking point.  Use a heavy cast iron or stainless steel pan, add the oil and let the pan become smoking hot.
  2. Add the scallops without crowding the pan and cook on one side until the bottom begins to form a nice golden crust. Once this happens, turn the scallop over ONCE and cook just long enough to warm through. Remove from heat and set aside.
  3. Add more oil or clarified butter to the pan and cook the shrimp as you did the scallops.  They will not take very long – maybe 1 minute total. Overcooking will result in rubbery shellfish – not the object here! Set cooked shrimp aside to cool.
  4. Once the scallops and shrimp are cooled, cut them up into 1/3 to ½ inch pieces and mix with picked crabmeat. Refrigerate until ready to use.
  5. In a medium bowl, blend the mayo, sour cream and yogurt together. Add minced green onion and finely chopped celery and tarragon leaves. Grate zest of 1 lemon into mixture and add lemon juice and salt to taste.  Add horseradish to taste, taking care not to overwhelm the delicate flavors.
  6. When ready to serve, mix the prepared seafood into the creamy dressing. Taste and adjust seasonings.
  7. Spoon salad into avocado halves that are set inside butter lettuce leaves. You may want to top the salad with additional tarragon leaves, chives or green onion tops, but this is optional.

Grate freshly ground pepper over the top and voila!

Delightful creamy seafood salad a la Dee!

September 27th, 2017

Corn and Crab Chowder in Spicy Coconut Broth


Dee’s Corn and Crab Chowder

in Spicy Coconut Broth


This is a satisfying treat for cool nights. You can make it as spicy or as sweet as you like.  If you don’t like the taste of curry, simply use a seeded chile for flavor instead!

This chowder takes only about 30 minutes to prepare once all your ingredients are assembled.



What you’ll need:

3 ears fresh sweet corn, shucked

8 ounces freshly picked crab meat (or canned works just fine)

1 clove garlic, finely minced or pressed

1 large shallot, finely minced

3 cups full fat coconut milk

3 cups rich seafood or chicken stock

6 to 8 small Yukon Gold or Dutch white potatoes, halved or quartered to bite-size

1 to 3 Tablespoons curry paste (hot or mild, according to taste)

OR ½ Thai or Serrano chile, seeded (do not chop or mince)

Olive oil and butter for frying, about 1 Tablespoon

Salt and white pepper to taste

Fresh cilantro leaves



  1. Shuck and wash corn to remove all silk. Cut corn from cobs and save cobs. Set corn aside.
  2. Pick crab and remove any shells or cartilage. Set aside.
  3. Sauté shallot and garlic in olive oil and butter until shallots are translucent.
  4. Pour in coconut milk and stock.  Add curry paste, if using and incorporate into broth mixture. Break corn cobs in half and add to broth.  Bring to a slow, rolling boil and cook for 10 minutes.
  5. Add potatoes and chile (if not using curry) and cook until potatoes are soft, about 10 minutes more. When potatoes are cooked, remove corn cobs from soup and discard.
  6. Add corn kernels and cook for 2 minutes.
  7. Remove from heat and add crabmeat.  Season to taste with salt and freshly ground white pepper.

Ladle into soup bowls and serve topped with cilantro leaves.

September 25th, 2017

Favoloso Sicilian Meatballs &Tomato Basil Sauce


Dee’s Favoloso Sicilian Meatballs


Tomato Basil Sauce

Makes 18 large or 30 small meatballs

What You’ll Need:

For the Sauce

Two 28 oz. Cans good quality, peeled, organic tomatoes*, with liquid

3 Tablespoons julienne sun-dried tomatoes in oil (Trader Joe has good quality)

10-12 fresh basil leaves

¼ cup extra virgin olive oil

Sea salt and freshly ground pepper

For the Meatballs

4 slices whole wheat firm-textured bread

Enough low-fat milk, almond or soy milk to cover bread

4 large eggs, beaten

6 cloves garlic, minced

1/3 cup chopped flat leaf parsley

2 Tablespoons minced fresh marjoram or fresh lemon oregano

1 pound organic ground turkey*

1 pound organic ground pork*

1 pound organic ground beef (7% fat)*

¾ cup golden raisins, chopped (for added flavor, plump in white or madeira wine)

½ cup toasted pine nuts

½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

¼ cup plain, fresh breadcrumbs

¼ to 1/3 cup olive oil for frying

* I have found the best organic canned tomatoes to be either Trader Joe’s diced organic tomatoes or San Marzano canned tomatoes imported from Italy. The quality of your canned tomatoes really makes a difference!

For Meatball Sandwiches

Crusty bread of your liking, either rolls or a whole loaf, warmed in the oven.



  1. Pour the tomatoes and liquid from the cans into a large enameled cast iron pot or other non-aluminum cooking pot. Add the sun-dried tomatoes and crush the whole thing with a potato masher. Add the olive oil (don’t skimp) and season with salt and pepper.  Bring to a boil. Reduce the heat to low and simmer for one hour, covered.  Add about 6 of the fresh basil leaves, chopped or torn, to the pot while the sauce cooks and then just before serving, add another handful of chiffonade of basil for color and to freshen the flavor.
  2. Meanwhile, in a bowl, soak the bread in milk of your choice until saturated. Squeeze out most of the milk and transfer the bread to a large bowl.
  3. Mash the bread to a paste and stir in the beaten eggs, garlic, fresh herbs, 2 teaspoons of salt and ½ teaspoon of the pepper.
  4. Mash until smooth. Add the turkey, pork, beef, drained golden raisins, pine nuts and grated cheese and mix lightly until combined.
  5. Add the dry breadcrumbs, 1 Tablespoon at a time, and work the mixture until it holds together enough to form meatballs. Not too stiff and not too juicy, but you want them on the moist side. They will be a bit sticky.
  6. Preheat the oven to 350 degrees.
  7. Form the mixture into meatballs the size you want. You may want to make them large, about the size of your palm for sandwiches or a main dish. If you are planning to serve the meatballs with pasta or as a side dish, you may want to make them smaller, a bit bigger than a golf ball.
  8. In a large seasoned or non-stick skillet, heat the olive oil until shimmering.
  9. Add the meatballs in batches so as not to crowd them in the pan and fry quickly over medium-high heat, turning until golden brown on the outside. They may flatten out a bit.
  10. Place the browned meatballs on a prepared baking sheet. I prefer to use parchment paper to avoid sticking.
  11. If you are making larger meatballs, bake in a 350 degree pre-heated oven for about 30 minutes. If smaller, bake for 15 to 20 minutes.  Avoid overcooking.
  12. At this point, the meatballs can be chilled, then frozen. To freeze them, place them on a cookie sheet so they aren’t touching and freeze for about 4 hours or so.  After 4 hours, remove to a baggie or other freezer container and freeze completely. This will allow you to take however many meatballs you want out for use, so you don’t have to defrost the whole bag!
  13. When you are ready to serve, transfer the meatballs to simmering sauce and cook gently just to warm through. This usually takes about 30 minutes.

If you are serving as a main course, you will want to make them large and plan for 2 per person. Serve with ample sauce and a simple green salad with oil and vinegar dressing. A slice of crusty bread to sop up the great sauce would be ideal. Just sprinkle a little more Parmesan cheese over the top and serve with a nice Chianti.


If you are making meatball sandwiches, use either crusty rolls or a loaf (not a baguette because there won’t be enough room for the meatballs!) that has been baked until crusty in the oven.  Cool a little and then slice open lengthwise and scoop out some of the soft inside to make a little cradle for the meatballs to lie in.  Scoop in the amount of meatballs you need to fill up the bread and sprinkle a little more Parmesan over the top. Serve open-faced and let your guests figure out how to eat them!  Serve with lots of napkins . . . messy, but so very good.  This way, you’d probably want to serve an ice-cold golden ale or your favorite Italian beer!  Believe me, you won’t have room for a salad!


If serving with pasta, plan for two per person, but these are so good, your family or guests will want more!

September 5th, 2017

Mussels in Wine & Broth with Garlic & Herbs


Mussels in Wine and Broth

w/Garlic and Herbs

Serves 4 as a main course

What you’ll need:

4 pounds fresh live mussels

4 large shallots, chopped

8 large cloves garlic, chopped

2 cups good quality dry white wine, such as Pinot Grigio or Chardonnay

2 cups good quality low sodium chicken broth (home made preferred)

Handful of coarsely chopped fresh herbs, such as flat leaf parsley, basil, chervil

3 Tablespoons butter, divided

2 Tablespoons olive oil

Pinch of Kosher or sea salt


  1. Keep live mussels in the refrigerator in an open container (such as the mesh bag they came in, set in a bowl) and use within 24 hours of purchase.  If you want to cover the bag, do so only with a damp tea towel to allow for air circulation.
  2. When you are ready to cook them, scrub the mussels under cold running water to remove “beards”. The beard is the seaweed that the mussel closes her shell around. Because the mussel is alive, she doesn’t always want to give up her seaweed! Take care when removing it by tugging gently with your fingers or a knife, so that you don’t break the shell.
  3. If you come across any broken shells or open mussels that do not close after pressing mussel lips together for 10 seconds, it is likely not alive and must be discarded.
  4. Once all mussels are cleaned and “de-bearded”, you are ready to begin cooking. Choose a large wok or skillet that will accommodate all of the mussels.  A wok works particularly well.
  5. Melt 2 Tablespoons of butter and olive oil in the wok and when melted, add shallot and sauté until translucent. Add garlic and salt and stir until garlic is soft.
  6. Turn the heat to high. Add the mussels and stir to coat with the shallot, garlic, oil, butter mixture.  Once all mussels are coated, add the white wine and let it sizzle then boil for about 1 minute, gently stirring the mussels around in the wine.
  7. Add the chicken broth and cover. Continue cooking on medium high heat until all the mussels have opened.  This should take about 4 to 5 minutes at most.
  8. Add the remaining 1 Tablespoon of butter and herbs and gently stir into the mussels and broth.
  9. Serve with lots of crusty bread for dipping.

Elegant the fabulously delicious!!

July 29th, 2017

Strawberry Basil Salsa with Rosemary Cornbread

Quick and elegantly delicious!

Succulent, sweet strawberries mixed with aromatic Italian basil served over homemade rosemary cornbread.

My goodness.



Strawberry Basil Salsa with Rosemary Corn Bread


What you’ll need:

2 cups fresh sweet strawberries, coarsely chopped

1/3 cup thinly sliced green onions

1/3 cup chopped red sweet pepper

3 Tablespoons basil leaves, torn or chopped coarsely

1 small hot chili pepper of your liking – Serrano, jalapeno, Thai—finely minced

Tiny pinch of flaked Kosher salt or fine finishing salt

1 ½ to 2 Tablespoons good quality aged balsamic vinegar



  1. In a medium bowl, gently combine strawberries, green onions and red sweet pepper.
  2. Add torn basil leaves, a little salt and hot peppers to taste.
  3. Drizzle with balsamic vinegar.

Serve over Rosemary Corn Bread



Rosemary Corn Bread


What you’ll need:

1 cup yellow cornmeal

1 cup flour

1/4 cup granulated sugar

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon finely minced fresh rosemary leaves

1 cup milk or almond milk

1/3 cup vegetable or olive oil

1 large egg, lightly beaten


  1. Preheat oven to 400 degrees.
  2. Combine dry ingredients including rosemary and blend together.
  3. Whisk wet ingredients together and stir into dry, just until moistened. Pour mixture into a buttered 8 inch square baking dish or pan (cast iron works just fine, too).
  4. Bake for 20 to 25 minutes or until inserted toothpick comes out clean.
  5. Cool slightly and cut into small serving slices or wedges with Salsa on the side for spooning over cornbread.

You can also make individual servings by using 10-12 paper-lined muffin cups.  Fill 2/3 full and bake for 15 minutes.

May 8th, 2017

Orange Scented Chicken Salad w/Pecans and Grapes

Everyone has their own “Best chicken salad in the world” recipe.

Try mine!  You won’t be disappointed!



Dee’s Orignial Orange Scented Chicken Salad w/Pecans and Grapes

An Original Dee Thing


What you’ll need:

Chicken breasts and thighs, bones and skin intact, organic free range

Cool water, enough to cover chicken

Fresh sprig tarragon

2 whole green onions

1 whole garlic clove

Kosher salt

Grapes, seedless green or flame, halved

Pecans, whole or halved

Green onion, sliced in thin, small rounds

NOTE:  You can use a pre-cooked store-bought chicken if you’re in a hurry. While it will lack the tenderness of a poached chicken, it will certainly work if you’re in a hurry!


For the dressing:

1 part mayonnaise (Best Foods or Homemade)

3 parts sour cream or light sour cream

Coarsely chopped fresh tarragon to taste, about 2 Tablespoons per cup of dressing

1 garlic clove per cup of dressing, crushed in press

2 teaspoons grated orange peel per cup of dressing (rind only)

Salt and freshly ground black pepper to taste.



  1. Poach chicken with garlic, tarragon, green onions and just a pinch of salt.
  2. The best way I’ve found to poach chicken is:  just cover the chicken with cool water in a large pot.  Add the herbs (you can give the chicken any flavor you want; tarragon will enhance the flavor of this recipe, but you could also use rosemary, sage or whatever you like) and salt and bring to a rolling boil.  Continue a rolling boil for 15 minutes on medium, to medium high heat.
  3. After 15 minutes, turn the heat off, remove the pot from the heat source and let the chicken steep for 1 hour, keeping it tightly covered.  The chicken will be quite tender and will be cooked completely through.  Chicken doesn’t have to be boiled to be completely cooked.  Poaching keeps the chicken tender and moist.
  4. Remove the chicken from the pot.  When cool enough to handle, remove the skin, de-bone and refrigerate.  When cool, cut into chunks of desired size for salad and refrigerate for at least 4 hours.
  5. Meanwhile, mix the dressing ingredients.  After mixing, allow to set for about 1 hour to blend the flavors.  Make enough dressing to coat the chicken just enough –not too dry and not sloshy or gooey.  You just want a gentle coating on the chicken.  If you plan on making this salad in advance,  like a day or so, save a little dressing aside because the chicken will absorb some of it and you may want to add more before serving
  6. Wash and halve seedless green or flame grapes.  Blend together cubed or chunked chicken, pecans, grapes (be generous with the grapes), green onions and dressing and !voila!  you’ve got the best darned chicken salad you’ve ever made!
  7. Garnish with fresh sprigs of tarragon or other pretty herbs and orange slices and serve on a bed of leafy and colorful lettuces, Belgian endive leaves, avocado halves or whole grain bread.


May 8th, 2017

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