Wednesday, October 28, 2020

Chocolate Depression Cake with Chocolate Frosting

 I saw this recipe on Facebook.  We enjoyed the cake, it makes a small 8X8". The link to the recipe:

The only thing I would change in this recipe, I will add espresso powder, about 1/2 to 1 tsp.

Chocolate Depression Cake with Chocolate Frosting


Chocolate Cake

1 1/2 cups all purpose flour

1 cup sugar

1/4 cup unsweetened cocoa powder

1/2 to 1 tsp. espresso powder, my addition 

1/2 tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

1 tsp. white vinegar

1/3 cup vegetable oil

1 cup water


3 tbsp. unsalted butter, softened

3 tbsp. unsweetened cocoa powder

1/2 tsp. espresso powder

1 tbsp. honey

1 tsp. vanilla extract

1 cup icing sugar

3 tbsp. milk or cream

Round sprinkles on top


Preheat oven 350F

Chocolate Cake

In large bowl, combine flour, sugar, cocoa powder, espresso powder, salt, and baking soda. Whisk to combine.

Add vanilla, vinegar, oil and water to dry ingredients and stir with whisk until ingredients are fully combined.

Pour into prepared (greased or parchment lined) 8 X 8" pan and bake for 30 to 35 minutes. When a toothpick inserted comes out with a few crumbs. Let cool while you make frosting.


With mixer combine butter, cocoa, espresso powder, honey, vanilla, and icing sugar.

Turn mixer on low and combine for about 30 seconds.

Slowly add milk 1 tbsp at a time, until you reach the desired consistency. 

Spread over cooled cake.

I added round sprinkles on top.

Honey Mustard Baked Chicken Drumsticks

 I found this recipe on Facebook.   Here is the link to the recipe:  It was a great recipe I will make it again.

Honey Mustard Baked Chicken Drumsticks


12 chicken drumsticks

1/3 cup raw honey

2 tbsp. Dijon mustard

2 tbsp. whole grain Dijon mustard

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. smoked paprika

Sea salt and fresh ground pepper to taste

Fresh parsley leaves, chopped as garnish


Preheat oven to 375F.  Lightly grease or spray baking dish with oil.

Pat chicken drumsticks dry with paper towels.

Place chicken drums into prepared pan and season with salt and pepper. 

In small bowl, whisk mustards, honey, paprika and garlic and onion powder until smooth.

Pour this sauce evenly over chicken and toss gently to coat well.

Bake 30 to 35 minutes or until cooked through (internal temp should read 165F).

Turn on broiler and broil chicken for additional 2 to 3 minutes until they crisp up and get a glazed top.

Remove from oven serve with parsley garnish.

Chocolate Chip Muffins

 This recipe came from  cookbook: Muffin Mania.  I have used this cookbook for many years.  It is held together with twist ties now.

Chocolate Chip Muffins


1 1/2 cups all purpose flour

1/2 cup white sugar

3 tsp. baking powder

1/4 tsp. salt

1 cup milk

1/3 cup butter, melted

1 egg

1 cup chocolate chips, of your choice, I used milk chocolate


Mix dry ingredients and add chocolate chips.

Combine egg, milk and butter and stir into flour mixture. 

Do Not Beat. Just stir until all flour is mixed in.

Using ice cream scoop, place batter in a 12 cup muffin tin.

Bake 375F for 20 minutes

Nuts and Bolts

 I think this recipe came from my step mother.  We all really like it.

Nuts and Bolts


1 box of rice chex

1 box crisp X

1 box cherrios

1 box sheddies

1 bag bugels

1/2 bag pretzels

2 cans cashews, use any nut you wish to use

1 1/2 cups butter, melted

1 tbsp. garlic powder

1 tbsp. salt

2 tbsp. worcestershire sauce


I put all the cereals in a canning pot to mix them.

Melt butter, add all seasonings.

Pour this over cereal mixture.

Mix well.

Place this mixture in a large roasting pan bake in oven at 200F for 2 hours stirring every 20 minutes.

Store in large jars or in large zip lock bags.

Tuesday, August 18, 2020

New school outfit and 18" doll outfit to match

 I recently made an outfit for my granddaughter for school.  When I finished it decided to make a matching one for her 18" doll.

This is Granddaughter's outfit.



This is 18" doll outfit

Friday, June 26, 2020

Cream Sausage Mushroom Rigatoni

Dan found this recipe to use the rest of the sausage we had.  It was very good.  Would make it again for sure.  The recipe came from Taste of Home.


1 16 oz. package of rigatoni

1 lb. of italian sausage, cut into 1/4 inch pieces.

2 tsp. butter

1 lb. mushrooms, sliced

2 cloves, minced garlic

1/2 tsp. salt

1/4 tsp. pepper

2 cups heavy whipping cream

minced parsley, optional


 Cook rigatoni according to package directions.

In a large skillet cook sausage over medium heat 4 to 6 minutes or until no longer pink.  Remove sausage from pan.

In the same skillet heat butter over medium heat.  Add mushrooms, garlic, salt and pepper;  cook, covered about 4 minutes, stirring occasionally.  Uncover; and stir for 2 to 3 minutes or until mushrooms are tender and liquid has evaporated.

Stir in cream; bring to boil.  Reduce heat; cook, uncovered, 8 to 10 minutes or until cream has thickened.   

Return sausage to skillet; heat through.  

Add drained pasta; combine and add parsley.


Cocoa Puffs Krispies

I have seen this recipe a few times on line and as we do not have Cocoa Pebbles in Canada, I decided to use Cocoa Puffs Cereal instead.  They were good.  My granddaughter liked them. The recipe I used is on Cravings of a Lunatic.

I did not ice the Krispies, only used sprinkles on top.


For the Krispies part:

4 tbsp. butter

14 oz. marshmallows

11 oz. Cocoa Puffs Cereal, I small box

For the topping part:

1 cup nutella

1 cup milk chocolate, chopped up

2 tbsp. butter


For the Krispies part:

In a large microwaveable bowl, combine  butter and marshmallows and cook for about 3 minutes.  Check it every 60 seconds as every microwave is different.

Remove the bowl from the microwave and stir until smooth.

Pour in cereal into this large bowl.

Stir until well combined.

Pour into a greased  9 X 13" pan.   If you wish thicker Krispies use a smaller pan 9X9" or 8X8' pan.

Smooth out with an offset spatula.  If you spray the spatula or spoon whatever you are using to smooth out the Krispies with spray oil (Pam) it will stop it from sticking.

Set aside to cool.

For the topping part:

Combine all ingredients in a glass microwavable bowl.

Pop into microwave and cook for 2 to 3 minutes, Checking very 15 to 30 seconds.

Stir until smooth.

Pour over the top of Krispies.

Let cool a bit.

Then sprinkle with colorful sprinkles on the top.

Cut into desired size square and serve.

Chicken Florentine Pasta

I saw this recipe on Facebook from Buns in my Oven.  Decided to try it.  As we are in Covid lock down I used peas instead of spinach.  I really liked it.


  • 1 tablespoon butter
  • 1 pound chicken breasts diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 sweet onion diced
  • 4 ounces sun-dried tomatoes not packed in oil
  • 8 ounces penne pasta
  • 2 cups chicken broth
  • 3/4 cups half and half
  • 3/4 cup grated Parmesan cheese
  • 6 ounces fresh baby spinach rinsed and dried (I used frozen peas)

  • Directions

  • Heat a 12 inch skillet over medium heat and add the butter to melt. Stir to coat the pan.

  • Add the chicken to the skillet and sprinkle with salt and pepper. Cook, stirring often, until the chicken is browned, about 5 minutes.

     Add the onion to the pan and cook 2 more minutes, stirring often.

     Add the pasta and sun-dried tomatoes to the skillet. Pour in the broth and half and half. Stir well to combine.

     Bring to a boil, cover, and reduce to a simmer.

     Cook for 12 minutes or until pasta is tender.

     Remove the lid and stir in the grated cheese until melted.

     Stir in the spinach. Remove from heat, cover, and let sit for 5 minutes to wilt spinach.

    (If using frozen peas, simmer for 5 minutes covered, or until peas are heated through)

    Stir well before serving.

Wednesday, June 3, 2020

Cheese Apple Crisp

I received this recipe Virginia.  She has since passed away from cancer. Great lady. This recipe is a nice change from the oatmeal topping.


8 to 10 apples, peeled and skinned and sliced

1/4 tsp. cinnamon

3/4 cup water

3/4 tbsp. lemon juice

1 1/2 cups flour

1 1/2 cups sugar

1/4 tsp. salt

1/2 cup butter

1/2 to 3/4 cup shredded cheddar cheese


Preheat oven to 350F.

Arrange apple in a shallow baking dish.

Sprinkle cinnamon over apples, add water and lemon juice.

Combine sugar, salt and flour, work butter in and form a crumbly mixture.

Lightly stir in shredded cheese.

Spread this mixture over the apples.

Bake for 45 minutes, or until golden and apples are tender.

Serving warm with ice cream or cold with whipped cream.

Wednesday, May 27, 2020

Strawberry Rhubarb Crisp

I made this in 2013. It is a Ina Garten recipe.  We enjoyed it.


4 cups fresh rhubarb, diced 1" (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved

1 1/2 cups granulated sugar, divided

1 1/2 tsp. grated orange zest

1 tbsp. cornstarch

1 cup all purpose flour

1/2 cup light brown sugar, lightly packed

1/2 tsp. salt

1 cup quick cooking oatmeal

12 tbsp. cold unsalted butter, diced

Vanilla ice cream, for serving


Preheat oven to 350 F.
For the fruit, toss rhubarb, strawberries. 3/4 cup granulated sugar, and the orange zest together in a large bowl.

In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.

Pour the mixture into an 8 X 11 inch baking dish and place it on a parchment lined sheet pan.

For topping,  in the bowl of a mixer fitted with the paddle attachment, combine flour, the remaining 1/2 cup sugar, the brown sugar, salt, and oatmeal.

With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles.

Sprinkle the topping over the fruit, covering completely, bake for 1 hour, until the fruit is bubbling and the topping is golden brown.

Serve with ice cream.

Edna Mae's Sour Cream Pancakes

In 2012 I made these pancakes.  The recipe came from The Pioneer Woman.
The recipe says you should get 12 4" pancakes.  I got about 8 that were closer to 5".  In looking at this photo it appears I added blueberries to them.


7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I swapped some with yogurt when I realized I was short, to no ill-effect)
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup frozen blueberries, or fresh

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.
Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl.
Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven.
Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to over mix.
Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time.
Sprinkle a few blueberries on top while pancake is cooking.
 Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side.
Repeat with remaining batter.
Serve in a stack, topped with a pat of butter and a cascade of maple syrup.

Sirloin Stir Fry With Ramen Noodles

This recipe was made 2013. The recipe came from Taste of Home.  It was delicious.


    2 packages (3 ounces each) beef ramen noodles

    2 tablespoons cornstarch

    2 cups beef broth, divided

    1 pound beef top sirloin steak, cut into thin strips

    2 tablespoons canola oil

    2 tablespoons reduced-sodium soy sauce

    2 cans (14 ounces each) whole baby corn, rinsed and drained

    2 cups fresh broccoli florets

    1 cup diced sweet red pepper

    1 cup shredded carrots

    4 green onions, cut into 1-inch pieces

    1/2 cup unsalted peanuts 

      Set aside seasoning packets from noodles.

      Cook noodles according to package directions. 

      Meanwhile, in a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside.

      In a large skillet or wok, stir-fry beef in oil until no longer pink. 

      Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Remove beef and keep warm. 

      Add the corn, broccoli, red pepper, carrots, onions and remaining broth to the pan. 

      Sprinkle with contents of seasoning packets. Stir-fry for 5-7 minutes or until vegetables are crisp-tender. 

      Stir the cornstarch mixture and add to skillet. 
      Bring to a boil; cook and stir for 2 minutes or until thickened
      Drain noodles. Add beef and noodles to pan; heat through.
      Garnish with peanuts.
      Makes: 4 servings. 

Nanaimo Bars

I made this in 2013.  The recipe came from food net work The great Canadian cookbook.  I could not believe how fast these make up.  Have made them a few times.

Bottom Layer

½ cup unsalted butter (European style cultured)  
¼ cup sugar 
5 tbsp. cocoa 
1 egg beaten 
1 ¼ cups graham wafer crumbs 
½ c. finely chopped almonds 
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in graham wafer crumbs, coconut, and nuts. Press firmly into an ungreased  8" x 8" pan.

Second Layer
½ cup unsalted butter 
2 Tbsp. and 2 Tsp. cream 
2 Tbsp. vanilla custard powder 
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each) 
2 Tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Tuesday, May 26, 2020

Chocolate Chip Cookie Brownies

In 2013 I made these brownies.  The recipe came from Pinch of Yum.

 Cookie dough

    1 stick salted butter (1/2 cup, very soft) 

    ¾ cup white sugar

    2 tablespoons brown sugar, packed 

    1 egg 

    ½ teaspoon vanilla 

    1 cup + 2 tablespoons flour 

    ½ teaspoon baking soda 

    ¼ teaspoon salt 

    1 cup chocolate chips 

    Brownie mix, I am guessing I would have used Betty Crocker Fudge Brownie Mix.


    With an electric mixer, cream butter and sugars in a small mixing bowl. 

    Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. 

    Stir gently until incorporated. 

    Stir in chocolate chips. Store in refrigerator until ready to use. 

    Preheat oven to 350 degrees.

     Prepare brownie batter as directed.

    Pour batter into a glass 8×8 or 9×9 baking dish. 

    Scatter pieces of cookie dough over the top of the brownie batter. 

    In my 8×8 square pan, I was able to get about ⅔ of the cookie dough to fit over the brownies and I just saved the rest for regular cookies. 

    Press gently on the dough just until it starts to sink down into the batter a little bit. 

    Bake for 35-40 minutes (35 for gooey, 40 or more for fully baked), covering with foil if you need to keep the cookies from getting too brown on top. 

    Let stand for 15-20 minutes and cut into pieces for serving. 

Cherry Chip Muffins

In 2012 I made these muffins and again did not put it on the blog.  The recipe came from Muffin Mania cookbook.  I have made many muffins from this cookbook, all have been pretty good.


1 1/2 cups all purpose flour

1/2 cups sugar

2 tsp. baking powder

1/2 tsp. salt

3 tbsp. melted butter

2 eggs 

1 cup  milk and cherry juice combined

1/2 small jar maraschino cherries cut up

3/4 cup chocolate chips


Stir together dry ingredients and add the cut up cherries and chocolate chips.

Mix eggs, milk and cherry juice (1/2 and 1/2) and melted butter.

Stir the liquid ingredients into the flour mixture stirring just to moisten.

Bake 375F for 15 -20 minutes.


Anna Olson Raisin Butter Tarts

I also made this recipe back in 2013 and did not put it on the blog.  Anna's raisin butter tarts.  They were very good.



2 1/3 cups all-purpose flour
4 tsp granulated sugar
1 tsp salt
1 cup cool unsalted butter
1 large egg
2 tbsp cold water
¾ cup dark brown sugar, packed
¾ cup corn syrup
½ cup unsalted butter, melted
2 large eggs, room temperature
1 tsp white vinegar
1 tsp vanilla extract
½ cup golden raisins ( I used normal raisins)

In a mixer fitted with a paddle attachment, combine flour, sugar and salt.  
Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to flour, mixing until dough is a rough, crumbly texture.  
Whisk egg and water and add at once, mixing until dough comes together.  
Shape dough into 2 logs, wrap in plastic and chill for at least one hour.
Preheat oven to 400 °F and lightly grease a 12-cup muffin tin.  
Lightly dust a worksurface with flour and unwrap pastry logs.  
Slice each log into six pieces.  
Roll each piece to about ¼-inch thickness and line each muffin cup  (you can trim the crust, or leave the “ruffle” of pastry for a pretty effect once it bakes.  
Chill lined muffin tin while preparing filling.
Whisk sugar, corn syrup and butter in a bowl by hand until combined.  
Whisk in eggs, then vinegar and vanilla.  
Sprinkle a few raisins in the bottom of each muffin cup and pour filling over the raisins.  
Bake the tarts for 5 minutes, then reduce oven to 375 °F and continue baking until butter tart filling starts to dome, about 20 more minutes. 
 Cool tarts in the tin, and chill the tarts in the tin before removing.

Banana Bran Blueberry Muffins

This recipe came from Ina Garten.  I made them back in 2013 and never put the recipe on the blog.


1 cup unprocessed wheat bran used fiber one...put in food processor

1 cup buttermilk (shaken)

4 tablespoons unsalted butter, at room temperature

1/4 cup light brown sugar, lightly packed

2 extra-large eggs, at room temperature

6 tablespoons unsulphured molasses

1 teaspoon grated orange zest did not put in

1/2 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup raisins...put in blueberries

1 cup large-diced bananas

1/2 cup chopped walnuts (did not use)

Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.

Combine the bran and buttermilk and set aside. 
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. 
With the mixer on low, add the eggs, 1 at a time. 
Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 
With the mixer on low speed, slowly add the flour mixture to the batter just until combined. 
Don't overmix it!
Fold in the raisins, bananas and walnuts with a rubber spatula.

With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean. 

Saturday, May 23, 2020

Mermaid Softie

In September 2019 I made the mermaid from Dolls and Dreams: Merbaby sewing pattern.  It was very easy to put together and turned out nice.
I should have stuffed the head more.

Wednesday, May 13, 2020

Cabbage Patch Clothes I have made

I made these a few years ago, I was selling them on line.  I found them and gave them to my Granddaughter.

Tuesday, May 5, 2020

Today weather hanger

I made this from looking at the little passports

Birthday Card Box

I was looking for a birthday card and found this on utube:  Explosion Card.  It took me a bit to figure out the heart part as there is not a pattern for it.  I really liked how it turned out.

When I was crocheting the purple outfit I decided to sew jeans and blouse to go with it.  The pattern for the jeans came from Sew Trendy Fashions & Accessories: Casual Saturday and the blouse pattern came from Doll Fashion Studio: Back to school outfit.

granddaughter birthday hats

I have made these hats for my granddaughter.  I found the pattern and directions at skp to my lou blog

Sunday, April 19, 2020

Purple coat, hat and boots set

I have had this pattern for a long time and now my granddaughter is playing with the 18" doll I am making it for her birthday. 
The patterns can be found:  Purple is on Sale

I love the look of the outfit.  

I will add the rest of the patterns as I do them here.


18" doll clothes for granddaughter

This granny square poncho set is so adorable
 It can be found on the following: 

Bacon Fried Rice

A post on Facebook from Buns in my oven for Bacon Fried Rice.  I tried it and loved it.  Easy to make and what can be better than bacon in anything.


 1 cup long grain white rice

2 cups water

1/2 tsp. salt

6 slices bacon, diced

1/2 sweet onion, diced

1 cup frozen peas and carrots

2 large eggs

1 tbsp. soy sauce, divided

1 tsp. minced ginger

1 tsp. sriracha or favorite hot sauce (did not used)

2 green onions, chopped


Place rice and water in small sauce pan and bring to boil.  Reduce to a simmer, cover, and cook for 15minutes or until liquid has evaporated and rice is tender.   Remove and let sit for 5 minutes.

Place rice in large shallow dish and put in frig to completely cool for about 1 hour.

When rice is cooled, begin cooking bacon over medium heat in large deep skillet.  Cook bacon until cooked through, and not too crisp.  Remove with slotted spoon onto paper towel lined plate.

Drain grease into a cup, and add 1 tbsp. of the oil back into the pan.  Add onions and cook over medium heat until softened, about 5 minutes.

Add carrots and peas and ginger to pan and cook for about 2 minutes.  Remove from pan, set aside.

Add another tbsp. of bacon fat to pan and heat until sizzling on high heat.

Add cold rice to pan stir to coat.  Continue cooking, stirring often, about 5 minutes.

Push rice to one side of the pan to make room for eggs.  Beat eggs together in bowl with 1 tsp. soy sauce.  Pour into pan and stir to scramble.

When eggs are cooked through, stir into the rice.  Return the vegetables and bacon to pan.  Add the remaining 2 tsp. soy sauce and sriracha (if you wish) to rice mixture and stir to coat, cooking on high heat at this time. 

Sprinkle with green onions. 

Serve immediately add more soy sauce to taste.  

Buttermilk Brownies with Orero

Buttermilk Brownies with Oreos

My son was looking on the internet and saw someone had made brownies with Oreos. On Facebook yesterday this recipe for Buttermilk Brownies came up.  Having buttermilk I needed to use, decided to try it with Oreos.  Well it is pretty amazing I have to say.  Rich, sweet just what you need when you have been stuck inside for week, due to the Covid-19 virus.

This is the brownie before the icing was put on.


For the brownies

1/2 cup unsalted butter 

1/4 cup dark chocolate unsweetened cocoa powder

1/2 cup oil

2 cup granulated sugar

2 large eggs

1/4 cup buttermilk

1/2 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup semi-sweet chocolate chips

12 whole Oreos

For the Frosting 

1/2 cup unsalted butter 

1/2 cup buttermilk

1/4 cup dark chocolate unsweetened cocoa powder

4 cups icing sugar, sifted

 1/2 cup finely ground up Oreos, about 4 whole ones


Preheat oven to 400F. Grease a 9x13 inch baking pan. Set aside.

For Brownies, in small sauce pan over medium heat, combine butter, cocoa powder and oil.  Bring to boil and remove from heat.

In large mixing bowl or mixer, combine granulated sugar, eggs, buttermilk and vanilla.  Slowly add the butter chocolate mixture.  Then add flour, baking soda and salt, mix until combined.  Fold in chocolate chips.

Pour into prepared pan and bake for 20 minutes.  Remove from oven and cool on wire rack.
While the brownies are cooling prepare frosting.

In small saucepan, combine butter, buttermilk and cocoa powder. Whisk over medium heat until mixture comes to a boil. Remove from heat.

In a mixing bowl, combine powdered sugar and butter mixture. Beat for several minutes until smooth.  Pour over cooled brownies and then sprinkle with the Oreo crumbs.

Put in frig for two hours, until set.  Cut and enjoy them.  Keep in air tight container in frig.

The brownies with icing and Oreo crumbs.

So Good!!!!!!!! 


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