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Recipe: Pork Chops!

March 27, 2014 by MrsC | Patricia Cuyugan 41 Comments

Say it with me, people… Pork chops!!!

Obviously, I get excited over pork chops. So excited, actually, that I had some tonight. Eep, yes, I am ashamed to admit that I broke my  meatless Lenten promise. I feel regret in my guilty conscience, but my belly is quite happy. I promise to go back to regular pescatarian programming tomorrow, but first let me tell you about these fab chops.

First of all, I ended up cooking too many. That’s because mom said that my original plan to cook only the 1/4 kilo of butterfly pork chops I bought from the store wasn’t gonna be enough for dinner for everyone. So she threw in a few pieces of skinless pork chops, too. Then my dad and brother ended up not having dinner. And so we had a lot left over.

Pork Chops!!!

I, surprisingly, had the foresight to put away the cooked butterflied chops instead of serving them. So now I have enough for a meaty recycled and revamped dish for the boys’ lunch tomorrow. I will probably end up making a mushroom sauce and just throwing the chops in. Sounds like a plan.

So, back to the pork chops. First, we make seasoned salt. This is used to add flavor to the flour that we will use for dredging. I actually picked this up from The Pioneer Woman’s Pan-Fried Pork Chops recipe because it makes lots of sense. Flour alone would be dull and tasteless. Flour + seasoned salt, on the other hand, is just pure yum.

Make your own seasoned salt

Just combine 1/2 tbsp salt, 1/2 tsp sugar, and 1/8 tsp each of onion powder, garlic powder and paprika. That is all. I like to dump everything into a small food keeper, then seal and shake it violently for a few seconds. It’s easier than stirring in vain with a fork or teaspoon, plus, in case you make too much seasoned salt you don’t need to transfer it to a storage container. Less stuff to wash afterwards. When you’re done making this, set it aside for a while and proceed to rinse your meat.

Clean!

 I rinse it to remove excess blood from the meat and to get rid of whatever sliminess there is on the surface. After rinsing, season each chop thoroughly with salt and pepper on both sides. 

My seasoned chops, all in two rows

On a clean plate, mix together 1/2 cup of flour, 1 tsp black pepper and 1 tsp of your seasoned salt. Use a fork to swish everything together. Then, coat each pork chop generously with the flour mixture, shake off the excess and toss them into a pan with enough oil to cover the meat.

For dredging: Flour + seasoned salt + black pepper

Another tip I got from The Pioneer Woman is to add a tablespoon or two of butter into the oil for frying. It helps to achieve a nice golden brown color on the cooked chops. Wait, you didn’t think that this would be healthy, did you?

Side a.
This is the golden brown you are looking for.

You want to cook the meat for about 3-5 minutes on the first side, then flip. Cook for 2 more minutes or so on side b. I turn it a couple more times after that just to make sure that I’ve got the golden brown color that I want. Yup, I’m restless with my tongs!

Once the meat is cooked through, take each chop out and place on a plate lined with paper towels to absorb the excess oil. 

Done!

That is it. I like these with rice and Mang Tomas All Around Sarsa, plus a little bit of chopsuey on the side. Yum. There you have it, the pork chops that made me break my meat-free Lenten promise. This was a hit with the boys and with lola, and I hope it will be a hit with your dinner crowd, too.

Pork Chops!!!
2014-03-27 07:47:28
Really easy but really yummy fried pork chops.
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Ingredients
  1. 1/2 kilo Skinless pork chops or butterflied pork chops
  2. 1/2 tablespoon Salt, plus extra for seasoning meat
  3. 1/2 teaspoon Sugar
  4. 1/8 teaspoon Onion powder
  5. 1/8 teaspoon Garlic powder
  6. 1/8 teaspoon Spanish paprika
  7. 1/2 cup All purpose flour
  8. 1 teaspoon Black pepper, plus extra for seasoning meat
  9. Cooking oil for frying
  10. 1 tablespoon Salted butter
Instructions
  1. Make the seasoned salt by combining 1 tablespoon of salt with the sugar, onion powder, garlic powder and paprika. Set aside.
  2. Rinse pork chops and pat dry with paper towels.
  3. Season both sides of the prepared pork chops with salt and pepper.
  4. Combine all purpose flour, 1 teaspoon of the seasoned salt mixture and 1 teaspoon of black pepper on a plate. Mix well using a fork.
  5. Heat enough cooking oil to cover the pieces of meat. Add a tablespoon of butter into the oil. Keep the stove on medium high.
  6. Dredge each chop with enough flour to form a thick, firm coating. Shake off the excess flour.
  7. Arrange the chops, three at a time, in the pan with hot oil. You may opt to cook more or less chops at a time, depending on the size of your pan.
  8. Cook the first side for about 3 to 5 minutes. Flip, and cook the second side for about 2 more minutes.
  9. You will know that the pork chops are done when there is no more blood or pink juice oozing out of the meat. You should also end up with a nice golden brown color once cooked.
Notes
  1. Remember to regulate the heat of your stove as needed. If the oil is too hot, the flour coating will burn before the pork is cooked through.
By Mrs C
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
At Home With MrsC https://blissbysam.com/
As always, please tell me if you get to try this recipe at home. Happy cooking, and happy eating!

Filed Under: Recipes Tagged With: cooking, Fried, Pork Chop, Recipe

One Last Second Grade Baon Week

March 20, 2014 by MrsC | Patricia Cuyugan 1 Comment

Home stretch is finally here!!! We’ve officially got only one week left for this school year, and I am so proud of Little MrC and I for surviving our first year of school lunches. I never thought we could do it, but we did. I feel so happy.

I originally thought that because this would be the last baon week for the year, it would be more special. I’m sorry, I was wrong. I honestly just want to be done, I want summer to be here already, and so my final baon week is simply ordinary. Also, after giving it a lot of though, I have decided to put a pause on the baon planning over summer, first so that I can build some excitement for the coming year, and second, because I don’t always pack lunch for MrC. I will still be sharing a featured recipe on each Thursday of the week, though, so there still is something that you can look forward to each week.

If you’ll notice, my grocery list and menu plan has specific brands of food, particularly in the snack portion. That’s because I’m finishing up whatever I still have on hand here at home. Also, I’ve decided to make use of some kitchen friendly friends to make life simpler. For the breaded pork chops, I’m using McCormick Season’n Fry. For the chicken teriyaki, I bought bottled Kikkoman roasted garlic marinade and used that instead of making my own from scratch. Twice I’ve placed ready to fry options into the menu – Bounty Fresh Top Torikatsu and Century Smoked bangus belly. 

My recipe for this week is a typical Filipino dish, pork steak, that our old helper used to make with a twist. The twist is that the dish is a little sweeter than your normal pork steak, and the soy sauce is watered down, resulting in really pale meat. Honestly, not everyone likes it. My dad thinks it tastes like soap. My brother and I love it though, and we would have this for our packed lunch many times when we were little. So, I figured it would be a great packed meal to use for my little boy’s last lunch in school as a second grader.

Manang's Lomo
2014-03-20 03:24:05
Not your ordinary pork steam
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Ingredients
  1. 1/4 kilo pork tenderloin (lomo) cut into medallions
  2. 1 tbsp soy sauce
  3. 1 tbsp sugar
  4. The juice of 1 calamansi
  5. 1/4 cup water
  6. Salt and pepper to taste
  7. Olive oil or butter for frying
Instructions
  1. Combine all ingredients and marinade the pork overnight in the refrigerator. Yes, even the water.
  2. Fry the pork medallions in butter or olive oil.
  3. Pour the marinade over the meat and let it simmer. Reduce the sauce to your desired thickness, and you're done.
  4. Serve with hot rice.
Notes
  1. You can totally adjust the amount of sugar in this if you find the dish too sweet.
By MrsC
At Home With MrsC https://blissbysam.com/
I think that this is a pretty kid-friendly dish, but still, let me know if you get to try it and if it works for you. Here are this week’s downloads: 

Baon Plan for March 21-27

Grocery List for March 21-27

So excited to be taking a break from my 5AM kitchen routine! Hooray for summer vacation!!!

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Filed Under: Food & Recipes Tagged With: cooking, Cooking at home, Food Trip, Grocery List, Lunch Box Ideas, Lunch box menu, Lunchbox, Make ahead meals, Marinade and Freeze, Packed Lunch, Packed meals, Pork Steak, Recipe, Shopping List

A Week Without A Plan + A Recipe for Glazed Tuna Steaks

March 13, 2014 by MrsC | Patricia Cuyugan 15 Comments

My mom and I spent nearly 3 hours walking around S&R today, checking out what was already marked down, pre-Member’s Sale. What we found to be a real bargain were giant cans of diced tomatoes and whole peeled tomatoes that we got for making pasta and other tomato sauce based dishes. We purchased a few other random things, plus some pizza and chowder to eat, and then we went home, tired but happy.

I was supposed to go to the supermarket today to figure out what to prepare for the boys’ lunch boxes next week,  but instead I decided to spend leisure time with my mom in one of our favorite places. Because of this, it looks like next week is going to be a week without a plan, a meal plan, that is. Now, I figured, this happens to everyone, and it’s a good exercise in thinking on your feet in the kitchen. Right? I do have a security blanket of smoked fish, tocino, enough ingredients for a pot of adobo, and a bunch of other things in the freezer and pantry. We will survive. It’s just that I don’t have a meal plan or grocery list to share with you this week.

I do have a recipe though, and a really good one too. It’s Lent-friendly, pretty healthy, and super easy to prepare. Ready?

MrsC's Honey Balsamic Glazed Tuna
2014-03-13 03:58:39
Baked tuna steaks with a sweet and tangy glaze
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Ingredients
  1. 2 large tuna steaks
  2. 1 tbsp salt
  3. 1/2 tsp pepper
  4. 1/4 tbsp yellow mustard
  5. 1/4 cup honey
  6. 1/4 cup balsamic vinegar
  7. 1/2 tsp dried rosemary, or 2 sprigs fresh
  8. Olive oil
Instructions
  1. Wash the tuna steaks well, and pat dry with paper towels. Rub with salt and pepper on all sides.
  2. Grease the bottom of an aluminum or glass baking pan with olive oil. Place the tuna steaks onto the pan.
  3. Mix together the mustard, honey, balsamic vinegar and rosemary, and pour over the tuna. Make sure that all surfaces of the fish are coated, and let the whole thing marinade for about an hour, refrigerated.
  4. Preheat oven to 400 degrees. Bake the fish for 25-30 minutes, or until cooked through. The sauce should end up thick and syrupy.
  5. Enjoy!
Notes
  1. When using frozen fish, defrost the steaks in the refrigerator first before marinading.
  2. Dried rosemary can be a hassle to chew on, so try to brush these herbs off of the fish before serving.
  3. For extra yum, brush the thickened glaze onto the cooked fish right when you serve this dish.
  4. Best eaten with cauliflower or broccoli salad, or even just steamed vegetables.
By MrsC
At Home With MrsC https://blissbysam.com/
This fish is obviously a Friday dish. To find out what I’ll be packing for the rest of the week’s lunches, please follow me on Instagram. I’m sure to post there. I’m thinking I’ll cook chicken adobo over the weekend and that can be for Monday. I’ll save some of the chicken to use for fried chicken on Tuesday. Wednesday can be the smoked fish, and Thursday tocino. Then somewhere between then and now, I should get my butt to the grocery store and prepare for the following week. Sounds good?

In these last two weeks of school that are coming up, it’s obviously going to be a struggle for me to stay organized and focused. Seriously, I can taste summer already. Or maybe it’s more like I can feel summer already. My rashes from the heat are proof! Argh.

Let me know if you try this fish recipe. I hope you love it as much as I do!

 

Filed Under: Recipes Tagged With: Cooking at home, Fish dish, Honey Balsamic Glazed Tuna Steaks, Lent friendly food, Meat free meals, Recipe

New Babies Are On Their Way + Our Lunch Box Menu for March 7-13

March 6, 2014 by MrsC | Patricia Cuyugan 7 Comments

Two very good friends announced this week that they are expecting! I am so, so very excited for them. These are moms who were pregnant around the same time I was carrying Little MrC. Our older kids are batch 1 of our barkada babies. Now, with the recent delivery of another good friend to her first baby boy, plus those two new ones on the way, batch 2 is officially here! 

Part of me is starting to wonder if it’s time for us to have another kid. Believe me when I tell you that a lot of people have been telling us to go for it already, with my grandfather being the most persistent of all. I’m honestly not sure I’m ready for another baby just yet. I can barely make it through the day, drama-free, with my one little boy. Oh my gosh, the thought of having to get up at 5am to cook breakfast and baon while pregnant sounds a little wacko to me. But anyway, I am setting these baby thoughts aside for now to focus on baon, which is what this post is about, anyway.

Do you like this featured image? I’m not too sure about it just yet.

First, a few adjustments.

I never realized that I could use a WordPress plugin for my recipes until a couple of hours ago. Oh my gosh it makes life so much simpler! So instead of the downloadable PDF recipe, I will now have recipe cards in these cooking at home posts. Super bonus, there is a template that matches my blog look perfectly. It is so meant to be.

Also, last week I said I’d share more seafood recipes, with it being Lent and all. But alas, I realized yesterday that I rarely cook seafood, and already I shared the one fish dish I am confident about last week. So, sorry but this week’s featured recipe is a beef dish. And I promise to prepare more dishes that don’t contain any meat with feet in the coming days so that I will have something to share next week. Anyway for Lent, I am abstaining from meat with feet, so I really do have to figure out what I can cook anyway.

This week’s recipe.

On we go, here is my featured recipe for the week. It’s a beef tapa recipe that was sorta kinda based on my grandmother’s tapa. We can never get it exactly right though, because she buys a certain portion from a certain cut of meat from her one and only supplier, and that’s what makes all the difference. Me, though, I’m happy with any cut of good beef. Just make sure it’s sliced real thin, and there’s a little bit of fat in there.

This is a dry, sweet-salty tapa. I have yet to try making one that’s a little saucy, kinda like Tapa King. If you have a recipe for that kind of tapa, please share! I chose this recipe for the week coz my friend, Jane, requested for it. So yes, I do accept requests! Though it might be a wee bit ambitious right now, but I will definitely try to make whatever it is that you ask for.

Beef Tapa ala Mama
2014-03-05 18:18:32
A dry, salty beef tapa with a tiny hint of sweetness.
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Ingredients
  1. 1/2 kilo Top round beef, sliced super thin
  2. 1 tablespoon white sugar
  3. 1/2 tablespoon iodized salt
  4. 1/2 tablespoon soy sauce
  5. Cooking oil for frying
Instructions
  1. Wash the beef slices well to remove majority of the blood.
  2. Combine the sugar and the salt and massage the mixture into the beef.
  3. Add soy sauce for colour.
  4. Marinade for at least an hour, but best if you could do this overnight
  5. Fry each strip of beef until it is dark brown. Be careful not to burn this!
Notes
  1. When choosing your beef, try to find a portion that has a strip of fat on one side.
  2. Since the marinade used for this tapa is very basic, you will really need to find good beef, otherwise it won’t taste as good.
  3. If you can’t find top round, tenderloin will do. Just make sure that it’s sliced thinly.
By MrsC
At Home With MrsC https://blissbysam.com/
Oh my gosh, isn’t that recipe card just PERFECT?!

Download time!

I don’t know if there’s a plugin for a downloadable menu plan or grocery list, but I don’t think I’ll go that far. So this week, you still get my boring old PDFs, but that’s okay, right? 

Lunch Box Meal Plan for March 7-13

Grocery List for March 7-13

So, I just want to know if you’ve been able to try any of the recipes I’ve posted so far. I’d love feedback. My boys seem to think that everything I cook is delicious. A second opinion is definitely in order!

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Filed Under: Food & Recipes Tagged With: Beef Tapa, cooking, Cooking at home, Food Trip, Grocery List, Lunch Box Ideas, Lunch box menu, Lunchbox, Make ahead meals, Marinade and Freeze, Packed Lunch, Packed meals, Recipe, Shopping List

Lunch Box Menu for February 28 – March 6

February 27, 2014 by MrsC | Patricia Cuyugan 12 Comments

I can’t believe that we are officially entering the last month of the school year! I just realized though that my baon packing days are continuing on til the summer because MrC will be needing sustenance at work. It’s easier with him, though, because I can pack him frozen meals that he can microwave at the office when lunch time rolls around. Anyway, I think I’m getting ahead of myself. Time to deal with the upcoming week first.

Lent is fast approaching and that means I am going to do my annual “no walking meat” panata (promise/commitment). So expect to see more Lent-friendly seafood recipes over the next few weeks. I’ll still be plotting meaty dishes into the meal plan for the boys, though, so those of you with carnivorous taste buds need not worry.

This week’s recipes

This week, I am featuring an easy Baked Fish in Garlic Butter with Dill recipe, which I’ve never posted before, and my super winner Chicken Adobo in it’s new downloadable PDF format. I’m also adding my ever-so reliable Banana Bread recipe, which isn’t exactly mine because I found it in a library book, but I can’t remember what book it was. Yes, I decided to share 3 recipes again this week. And I made sure to make them downloadable. Oh, I also added “branding” on my downloadable content heehee! I forgot to do that last week.

I also am doing a repeat performance of the Beef Salpicao I made last week. Like I said in my previous baon post, each batch of marinade and freeze meals that I do are good for two separate meals. If I don’t get to use them up, I’ll have a rerun week where I clean out the freezer and cook whatever’s there. So I’d rather mix one or two of last week’s dishes in with new stuff for the coming week. I think it’s more fun that way.

Since the baked fish isn’t something you can prepare ahead and freeze, I’m using an old photo of a batch I prepared for a Christmas gathering with friends last December. Sorry it’s kinda blurry. I’ve already put “A phone with a better camera for Instagramming” on my wishlist.

Baked Fish in Garlic Butter with Dill
Baked Fish in Garlic Butter with Dill

Here’s a tip. If you’re packing this for someone who has no access to a microwave, don’t the butter sauce into the lunchbox. The butter tends to solidify when cold, and unless your kid or spouse (or you) like chewing on butter chunks, it won’t be good. Trust me. The cooked fish will be flavorful even without the additional butter.

Grocery notes

The grocery list has everything you need for this week, but if like me, you still have things like sandwich crackers or cooking oil in stock, then you obviously don’t need to buy more. Also, I didn’t put any quantities per item coz it will really depend on how much food you need to prepare, and how many people you are cooking for. There are quantities for ingredients in the recipes, though, so you can do the necessary adjustments. I’m bad at math, so you might wanna just do the multiplying and dividing yourself.

Download away!

Here’s the menu plan for February 28 to March 6 . And here’s the matching grocery list . The recipe links are below:

  • Chicken adobo
  • Baked fish in garlic butter with dill
  • Banana bread

Happy cooking and happy eating! Let me know which recipes you’ve tried, and which ones you like best.

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Filed Under: Food & Recipes Tagged With: Baked Fish, Banana Bread, Beef Salpicao, Chicken Adobo, cooking, Cooking at home, Downloadable Recipes, Food Trip, Grocery List, Lunch Box Ideas, Lunch box menu, Lunchbox, Make ahead meals, Packed Lunch, Packed meals, Recipe, Recipe Download, Shopping List

Lunch Box Menu for February 20-27

February 19, 2014 by MrsC | Patricia Cuyugan 27 Comments

My car is coded on Thursdays, which means I’m stuck in the Republic of Alabang. I’ve decided, therefore, that Thursdays will be my grocery day. However, this week, I did my shopping on a Wednesday. As in today. Yes, that’s how bad I am with schedules. But anyway, the important thing is that I’m all set for another week of lunchbox preps for the boys.

What’s new after the hiatus?

I stopped posting my weekly lunchbox menus  because they were starting to get boring to write, and I thought they might have become boring to read, too. After thinking about how I could change it up, I’ve decided to post what’s on my food list for the coming week instead of what I prepared for the week that passed. That way, I can share my marinate and freeze recipes, too, or whatever recipe I would like to feature for the week. I like this because it will encourage me to actually get to work in the kitchen and not allow my lazy self to buy pre-marinated or frozen packaged meals. So yes, beginning today, the weekly lunch box menu plans are back!

BONUS: I’ve also decided to include a grocery list. My, my, I’m being ambitious, aren’t I? Well, let’s just hope that I keep on keeping on with this, at least until the end of the school year. Then I can tweak things again over the summer, in time for class resumption in June.

And there’s one final new thing about this weekly series. All menu plans and grocery lists are now gonna be downloadable in PDF format. Yay!

This week’s featured recipes

Yup, recipes. Plural. I really wanted this comeback to be major. And oh my goodness, I really hope I can keep doing this each week. Anyway, all recipes for this week are marinate and freeze ones. I like to prepare ahead in case I wake up late or just won’t function so early in the morning. These should all be marinated before they are frozen, as in right after you get home from the supermarket, if possible. Then you just transfer them from the freezer to the refrigerator before you go to bed so that they are nicely (and safely) thawed in the morning.

Beef Salpicao
Beef Salpicao

Recipe #1 is a Beef Salpicao dish based on one that I found in one of my many Yummy magazines. You will need:

  • 1/4 kilo Beef tenderloin, cut into cubes
  • 1.5 tbsp Minced garlic
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1.5 tbsp Olive oil
  • 2.5 tbsp Worcestershire sauce
  • 1 tbsp Light soy sauce
  • 1 small can Button mushrooms
  • Salted butter
  • Toasted garlic to serve

Combine the garlic, salt, pepper, olive oil, Worcestershire sauce and light soy sauce, then pour over the beef tenderloin. Marinate for at least 30 minutes. Then saute the beef in butter, throw in some whole button mushrooms, and top the cooked salpicao with toasted garlic. Best served with steaming hot rice!

Rosemary Garlic Chicken
Rosemary Garlic Chicken

Recipe #2 is also based on a Yummy magazine find, and one that I’ve already written about before. Here’s what you need for this Rosemary Garlic Chicken:

  •  1/2 kilo Chicken thigh or breast fillet
  • 1 tbsp Soy sauce
  • 1 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1/4 tsp Black pepper

Mix everything together, pour over the chicken and marinate for at least 30 minutes. Then you simply fry the chicken in a little bit of oil, and you’re done! This is good paired with mashed potatoes. I usually add a side of corn and carrots when I pack this for my boys’ lunches.

IMG_20140219_205809
Liempo for frying

Recipe #3 is a quick and easy Fried Liempo dish. You need:

  • 1/2 kilo Thinly sliced liempo
  • 1/4 cup Soy sauce
  • 1/8 cup Calamansi juice
  • Salt and pepper to taste

Just like the chicken, you just mix everything together and let it marinate for at least 30 minutes. Fry the pork in oil and serve with rice, ideally garlic rice, and atchara. Yum! For lunchbox purposes, I’ve paired this dish with sauteed pechay, so that it’s a little bit healthier.

Time to download!

You can download the lunchbox plan here and the grocery list here.

I usually split each of these recipes into two separate containers before freezing, since each batch is enough for two separate lunchbox days for the boys, with a little bit left over for my lunch at home. That way, I can opt to thaw only what I need for the day. So in case you aren’t feeding that many people, you might want to do the same, too.

Oh, and if you don’t pack lunch for anyone, you can actually still use this meal plan at home.

What’s cooking in your kitchen?

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Filed Under: Food & Recipes Tagged With: Beef Salpicao, cooking, Cooking at home, Food Trip, Fried Liempo, Grocery List, Lunch Box Ideas, Lunch box menu, Lunchbox, Make ahead meals, Marinade and Freeze, Packed Lunch, Packed meals, Recipe, Rosemary Garlic Chicken, Shopping List

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Hi, I'm MrsC, a happy wife and mom, a help-less but not helpless homemaker, who is learning to live simply in this complicated world.

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