[stuffed cornish hens]

2-1 1/2-pound cornish hens
4 slices bacon
3/4 cup corn kernels
1 small white onion, diced
3 large carrots, chopped
2 tablespoons olive oil
3 cups chicken stock
Salt & Pepper

Seasoning for Hens: (adjust to liking - this is an estimate)
1 tsp Cajun Seasoning

1 tsp Onion Powder

1/4 tsp Pepper

1/4 tsp Garlic Powder


Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine corn, onion, carrots, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish gravy.

[cornish hen gravy]

1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth

Once you've made your cornish hens...

Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes. Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. 


1 baguette
1 1/2 lbs ripe plum tomatoes (about 8-10)
2 tbsp finely chopped onions
2 garlic cloves, minced + 1 clove cut in half to rub on bread
1/4 cup chopped fresh basil
2 tsp balsamic vinegar
3 tbsp extra virgin olive oil
salt and pepper

Cut tomatoes in half, squeeze out seeds and juice. Dice tomatoes and put in bowl. Add onion, minced garlic, basil, vinegar and olive oil. Stir and add salt and pepper as desired. Store in fridge for at least 1 hour, up to overnight. Drain most of the liquid and serve at room temperature.

For the bread: Cut baguette into slices. Rub each side with garlic. Broil on a sheet pan in the oven and flip once until each side is golden brown. Serve bread warm or at room temp.

Note: Any extra bruschetta can be used within a week for pasta sauce or marinade for chicken.

[espresso brownies]

Adapted from Giada De Laurentiis's recipe
Nonstick Vegetable Oil Cooking Spray
1/3 cup plus 2 tbsp water
1/3 cup vegetable oil
2 large eggs
2 tbsp plus 2 tsp espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 tsp vanilla extract
1 1/2 cups powdered sugar
1 tbsp unsalted butter, room temperature

Preheat oven to 350.
Spray a 9x13 inch baking pan with nonstick spray. Whisk 1/3 cup water, oil, eggs and 2 tbsp espresso powder in a large bowl. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 tsp of espresso powder in the remaining 2 tbsp of water in a medium bowl. Whisk in the vanilla . Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies . Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

[planter's punch]

We made this for our friends on Halloween. It was such a hit - we had to make two pitchers.
12.5 oz. of rum (Capt. Morgan, Bacardi, Parrot Bay, or a combo of any)
20 oz. orange juice
20 oz. pineapple juice
2.5 oz. lime juice
2.5 oz. lemon juice
10 teaspoons sugar
10 dashes grenadine

Mix all ingredients in a pitcher with ice.

[chicken stock and sauteed breast meat]

I use this recipe when I need chicken meat for soups, pastas or salads. It's completely fool-proof, (unless you're really stupid - then you're on your own). The bonus is I get the chicken I need, and real chicken stock to use for the same dish, or the next night. I usually half the recipe and use the wings and thighs only.
1 tbsp vegetable oil
1 whole chicken cut up with the bone and skin
1 medium onion, cut into medium dice
2 quarts (8 cups) boiling water
2 tsp salt
2 bay leaves

Heat oil in a large stock pot or soup kettle. When oil shimmers and starts to smoke, add chicken breast halves, saute until brown on both side, about 5 minutes. Remove chicken breast pieces and set aside. Add onion to the pot; saute until colored and softened slightly, 2 to 3 minutes. Transfer onion to large bowl.

Add half of chicken pieces to pot; saute until no longer pink, 4 to 5 minutes. Transfer cooked chicken to bowl with onion. Saute remaining chicken pieces. Return onion and chicken pieces (excluding breasts) to pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.

Increase heat to high; add boiling water, chicken breasts, salt and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked through and broth is rich and flavorful, about 20 minutes.

Remove chicken breasts from pot; when cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-sized pieces discard skin and bone. Strain broth into separate container and discard solids. Skim fat and reserve for later use in soups or other recipes.

The shredded chicken and broth can be covered and refrigerated separately up to 2 days.

[ho-made mayonnaise]

I had a recipe that called for mayonnaise and realized I didn't have any... so I took it as an opportunity to make it from scratch. Sure, it's a little scary and tiring, but tastes SO much better than the store stuff.
1 large egg yolk
1/4 tsp salt
1/4 tsp Dijon mustard
1 1/2 tsp lemon juice
1 tsp white vinegar
3/4 cup oil (corn or vegetable)

Whisk egg yolk vigorously in a medium bowl for 15 seconds. Add all remaining ingredients except the oil and whisk until yolk thickens and color brightens, about 30 seconds.
Add 1/4 cup oil in slow, steady stream, continuing to whisk vigorously until oil is incorporated completely and mixture thickens, about 1 minute. Add another 1/4 cup oil in the same manner, whisking until incorporated completely, about 30 seconds more. Add last 1/4 cup oil all at once and whisk until incorporated completely, about 30 seconds.

Makes about 3/4 cup.
Can be stored refrigerated in airtight container for several days.

[corn chowder]

Adapted from Rachel Ray's 'Bacon-Makes-It-Better Corn Chowder' This soup is really filling and can serve 4 - so we had two bowls of leftovers. They re-heat really well from the fridge and keep for a few days after.

1 quart chicken stock or broth (4 cups)
4 ears of fresh corn, shucked
1 tbsp olive oil
6-7 slices bacon, chopped
2 tbsp unsalted butter
1 large yellow onion, diced
3 garlic cloves, chopped
1 tbsp fresh thyme leaves, chopped
1 bay leaf
4-8 dashes hot sauce, Tapatio (we like some heat, but if you don't - try 4 small dashes)
2 tbsp all-purpose flour
1 cup heavy cream
Salt and Pepper

Place the chicken stock/broth in a large pot (3 quart pan will do), over high heat, bring to a boil. While it comes to a boil, prepare the corn - cut off the corn kernels from the cobs and reserve the kernels. Add the cobs to the stock cover and simmer over low heat. (Let is simmer until you add it to everything else later).

Preheat a large soup pot over medium-high heat with the olive oil. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon (leave as much liquid as possible in the pot) and place on a plate lined with a paper towel. Return the pot to the heat and add the butter. When the butter is melted, add the yellow onion, garlic, thyme, bay leaf, hot sauce, salt and pepper (just a little - adjust later). Cook, stirring frequently until the onions are starting to brown.

Add the reserved corn kernels to the onions in the soup pot and cook for 2 minutes (stirring). Add the flour and cook for 1 minute. Remove the corn cobs from the broth and add the broth to the onions and corn in the soup pot. Add the cream and bring to a simmer. Cook for 10 minutes.

Serve the soup garnished with lots of the crispy bacon pieces and saltines, oyster crackers or crusty bread.

[biscuits and sawmill gravy]

This is my altered version of a Paula Deen recipe, and it's not what anyone would call healthy - but it is the most delicious biscuit with gravy recipe I've ever tasted... totally worth every calorie. The diet starts tomorrow, right?
For Biscuits:
3 cups all-purpose flour
2 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable shortening
1 to 1 ¼ cups milk
¼ cup melted unsalted butter 

Preheat the oven to 450 degrees F. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to ½-inch thickness. Cut with a 2-inch cutter. Place the biscuits in a greased iron skillet. Brush the biscuits with half the melted butter. Bake for 12 to 14 minutes, or until golden brown. Brush the hot biscuits with the remaining butter. Slit the biscuits in half and ladle Sawmill Gravy (recipe follows) over the hot biscuits. 

For Sawmill Gravy: 
1 pound ground sausage
4 slices thick-cut bacon
½ medium onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 cups half-and-half
2 tablespoons butter

In a large skillet, combine the sausage, bacon, onion, and garlic. Cook over medium heat until the sausage is browned and crumbles. Stir in the flour, salt, and pepper; cook for 1 minute, stirring constantly. Gradually stir in the half-and-half. Cook over medium heat, stirring constantly, until the mixture is thickened. Stir in the butter until well blended.

[takeout chicken]

It's healthy and delicious, and totally fixes the chinese takeout craving without making us feel guilty about all the fried deliciousness they offer. We like it spicy, so I just eyeball the amount of garlic and red pepper and add more at the end according to my mood. This is based off of a recipe from Rachael Ray, who can't measure cooking times or tablespoons to save her life.

1 tbsp vegetable oil (use a nonstick skillet)
2 boneless, skinless chicken breasts
salt and black pepper
1 tsp dried ginger (give or take, eyeball and adjust to your tastes)
2 garlic cloves, finely chopped
1 tsp red pepper flakes
3 scallions, chopped
1/4 cup tamari (aged soy sauce)
3 tbsp honey
1/2 head iceburg lettuce, shredded or cut into thin strips

Cut the chicken breasts into thin strips, or small cubes. Heat large nonstick skillet over med/high heat. Add the oil and the chicken. Season chicken with a little salt and lots of black pepper. Mix the chicken often until it begins to brown. Add the ginger and red pepper. Stir and let sit for about a minute. Lower the heat to low (and let the pan slowly cool down as you finish the recipe.) Add the scallion and garlic and stir until garlic is fragrant. Add the tamari and honey to form a sauce. Stir and let sit on low heat for about 2 minutes. Adjust seasonings to your liking. Cover a platter with the shredded lettuce and top with the chicken and sauce. Serve family style.
Tip: Scallions aren't something we always have in the house, so sometimes I'll use onion salt instead of regular salt to season the chicken and omit the scallions. The basic flavor is there, and it's still very good. Also - the lettuce gets even better as the meal goes on. We never have leftovers.... This recipe above could feed 3 people, but we usually just have light, small side dishes and 2 servings of the chicken.

[twice baked potatoes]

Medium to large potato (1 per person)
Vegetable oil
Milk (2 tbsp per potato)
Garlic powder
Grated cheese (like Colby Jack, at least 3 tbsp per potato)
Salt and pepper

Preheat oven to 400 degrees.

Wash potato prick holes in it with a fork (about 8 stabs per potato). Rub each potato all over with a little oil. Place the potato right on the oven rack (no pan) and bake for 45-60 minutes. (You should be able to tell when it's done by grabbing it with an oven mitt, a little soft, squeezable).

Adjust oven to 350 degrees.

Let potato cool for 5 minutes. Cut top 1/4 of less from potato, lengthwise. Scoop out the potato's insides and put into medium sized bowl. Reserve skin. Mix potato, milk, a couple dashes of garlic powder, a dash of dill, some of the cheese (save a little), salt and pepper. Mash until it's lumpy but well mixed. Adjust seasonings to your liking.

Put potato mixture back into the potato skin, packing it in but letting it overfill. Put it into a baking dish and sprinkle the rest of the cheese on top.

Put into 350 degree oven for 20 minutes. It's done when the cheese is melted to your liking.

When you've removed after the cheese is melted, cut a small 1-inch cut into the top of each and place 1/3 tbsp of butter in each. Serve while hot.

[erin's chx blue]

this recipe doesn't get called by name in our house - we just call it "can we have that chicken thing with the bacon..." it's awesome. Truly made from Erin's imagination.
Preheat oven to 375 degrees.

Line metal pan with foil and olive oil.

2 chicken breasts, pounded until flat (about 1/4-inch thick)
2 pieces deli sliced swiss cheese
frozen broccoli florets (depending on size, 4-6 per breast)
4 slices deli ham
cajun seasoning
sea salt (the big chunk stuff)
black pepper
Olive Oil
2-4 slices of bacon (we prefer the real stuff, but you could use turkey if you want to cheat yourself)

Pound chicken breasts (in a large ziploc bag, or between sheets of wax paper), with a meat mallet until flat. Put chicken on cutting board or large plate. On the outer side of the chicken, rub cajun seasoning to your liking, and salt and pepper to taste. Flip back over and place on each breast: 1 piece swiss, broccoli and 2 slices ham (in that order). Roll chicken around ingredients (ok if ends are open, just make sure most of the inner goodness is inside the chicken). Move chicken aside and place bacon in an 'X'. Place the chicken on the bacon (seam side down) and wrap the bacon around the chicken, tugging slightly to ensure it's tight and wrapped. (I let the X be underneath on the seam of the chicken and the 'top of the chicken' be the side with the bacon overlapping, usually two parralel lines rather than another 'X' on top.) Place the chicken in the metal pan with foil. Drizzle a little olive oil on each breast.

Bake for 50 minutes. Set oven to broil and remove chicken once bacon begins to brown and crisp. (You don't need to flip the chicken).
Serve with vegetables.

[chicken salad]

The Goods:
leftover chicken (or turkey), cubed or cut up into small pieces (we usually have 1 or 2 chicken breasts)
1 celery stalk, chopped

1/2 cup mayonnaise (I use low fat)
1-2 tbsp red wine vinegar
1-2 tsp dijon mustard
1 tsp sugar
1/2 tsp salt
1-2 tsp black pepper

Mix the chicken and celery in a medium bowl. Mix the mayo, vinegar, mustard and sugar with a spoon in a small bowl. Add salt and black pepper to your liking. Slowly add the sauce mixture to the chicken mixture until it's to your liking. (Better to have leftover sauce than overly wet chicken salad).

Serve on bread with lettuce.
Leftover salad is great, but doesn't last in our house for more than one day because we eat it ASAP.

[parmesean baked potato]

serves 2
an edited version of Paula Deen's 'Half-Baked Potato'
1 large baking potato
2 tbsp Olive Oil
1/4 cup grated Parmesan
1/4 tsp paprika
Garlic Salt or Powder (The salt helps build a better crust, but if you're watching your salt intake, cheat yourself)

Cut the potato in half lengthwise. Brush the cut sides with olive oil. Mix Parmesan, paprika and garlic together. Dip the cut sides in the Parmesan mixture. Place the potato, cut sides down, on a greased pan (Pam), and bake at 350 degrees for 1 hour.

Serve cut side up and enjoy with some Smart Balance or butter, or sour cream... or whatever you want.

[oven roasted red potatoes w/ rosemary and garlic]

serves 6
adapted from Paula Deen

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin Olive Oil
4-6 cloves garlic, crushed
1 tbsp fresh or 1 tsp dried rosemary

Preheat oven to 350 degrees.

Quarter the potatoes. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Season with salt and pepper and stir. Transfer the potatoes to a shallow baking pan and roast in oven until the potatoes are tender when tested with the tip of a knife, (about 45-60 minutes). Serve hot.


these are too easy to make
adapted from Paula Deen's Lady Brownies, (it's halved and minus the nuts)

1 cup sugar
1/2 cup vegetable oil
2 eggs
3 tbsp cocoa
1/2 tsp vanilla
3/4 cup self-rising flour

Preheat oven to 325 degrees. Wisk the eggs in a medium bowl. Add the sugar, oil, cocoa and vanilla. Stir together until well blended. Add the flour, mix. Grease a pan with Pam, (I use a small rectangular glass pyrex pan, like a half size 13x9-inch, but you could use an 8-inch square). Spread brownie batter into the pan. Bake for 25-30 minutes until a toothpick comes out clean.

Let cool and dig in! (Leftovers are great in the fridge).

[sauteed sweet chicken breasts w/ spicy fresh tomato chutney & white rice]

makes 4 servings 
adapted from Rachael Ray
Tomato chutney is the worst name for a type of food... but I made it and we liked it, and I HATE tomatoes... so that's saying something.

2 14-ounce cans chicken broth
3 tbsp extra-virgin Olive Oil
2 cups white rice
6 plum tomatoes, quartered
1 tsp ground cumin
2 tsp ground coriander
1 serrano or jalapeƱo pepper, half of the seeds removed, finely chopped
2 shallots, thinly sliced
2 garlic cloves, chopped
salt and freshly ground black pepper
3 tbsp sherry vinegar
3 tbsp brown sugar, packed
1/4 cup fresh cilantro leaves, chopped
3 green onion stalks, finely chopped
1 tbsp honey
4 6-ounce boneless, skinless chicken breast halves
Get the chicken coated and let it sit before you heat the skillet. While it sits, boil the chicken stock for the rice. When the rice is set and boiling and covered, then heat the chicken's skillet and get them started. While the chicken's cooking & the rice is boiling, direct your attention to the tomato.... or do what you want and have kitchen chaos.

In a bowl, combine 2 tbsp of Olive Oil, cilantro, green onion, honey and a little salt and pepper. Add the chicken breasts and toss to coat. Heat a nonstick skillet over medium-high heat. Add the seasoned chicken breasts (lower heat to medium once they've hit the pan) and cook for 6-8 minutes on each side, until cooked through. While they cook - start the rice. (Keep an eye on the chicken, but make sure it's cooked through. When it's done, set the breasts aside on a serving dish and cover with foil).

Bring the chicken broth and a drizzle of Olive Oil to a boil in a medium pot. Add the rice, reduce to a simmer, and cover. Cook the rice covered, stirring occasionally, for 17-18 minutes, or until tender. Fluff with a fork. 

While the rice cooks, work on the spicy fresh tomato chutney. Heat a medium-size skillet over high heat with a tbsp of Olive Oil. Add the quartered plum tomatoes, cumin, coriander, serrano peppers, shallots, salt and pepper. Cook, stirring frequently, about 2-3 minutes. Add the garlic, stir until garlic is fragrant. Add the sherry vinegar, brown sugar and 1 cup of water. Bring to a boil and reduce heat to medium low and simmer for 10-12 minutes, or until the water has evaporated and the tomatoes have broken down and are slightly thickened.

Remove the chicken and move to a serving platter.
Top each breast with tomato chutney and serve with the white rice.

[horseradish smashed potatoes]

serves 2
adapted from Rachael Ray
1 pound small red potatoes, cut into quarters
coarse salt
coarse black pepper
1 tbsp unsalted butter
1/8-1/6 cup sour cream
1/2 rounded tablespoon prepared horseradish
1/8-1/4 cup milk, depending on how you like it

Place potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10-12 minutes.

Drain the potatoes and return them to the hot pot on the warm (but turned off) stovetop to dry them out. Add the butter, sour cream, horseradish and milk to the potatoes and smash to the desired consistency. Season the potatoes with salt and pepper to taste.
Serve as a side dish with sweet sausages braised in onions

[sweet sausages braised in onions]

serves 2
adapted from Rachael Ray, who can't get cooking times right to save her life...

1/2 tbsp extra virgin olive olil
4 links (about 1 pound) sweet italian sausage
1 medium yellow onion, thinly sliced
1-2 tbsp chopped fresh thyme leaves (don't use dried!)
1-2 garlic cloves, minced
coarse black pepper
coarse salt
1/8 cup balsamic vinegar
1 cup chicken stock
1 tbsp honey

Heat a large skillet over medium-high heat with the Olive Oil. Add the sausage links and brown on all sides, about 4 minutes. Remove the sausages from the skillet and reserve.
(trust me, these are good - Ben swears he HATES onions, but these become sweet and delicious... he had seconds... and thirds)
Add the onions to the skillet and season with salt and pepper. Cook the onions, stirring frequently, until they begin to brown. (Depending on pan, 5-15 minutes). Add the thyme and garlic until garlic becomes fragrant. Add the balsamic vinegar, chicken stock and honey. Bring the liquid to a simmer,

Then add the browned sausages back to the pan...
and braise the sausages until they are cooked through and the sauce has reduced by half. (About 10-20 minutes, cut the sausages in half to check - ours took closer to 20 minutes or more).

Serve sausages with onion and braising liquid.
Serve with Horseradish Smashed Potatoes

[italian club sandwiches]

Adapted from Giada De Laurentiis
8" Foccacia Round (we get them from Target with tomatoes and asiago cheese on top)
Packaged pesto
cooked bacon, 5 slices
Deli Sliced Turkey, 3 slices
Provolone Cheese, 3 slices

Cut foccacia bread in half and grill cut size up in a broiler, or place in panini maker and grill until warm
Spread pesto thinly on bottom and top cut halves
Add 5 slices of bacon
Add thinly sliced turkey
Add provolone cheese
Top with the top half of the Foccacia

(If you have a panini maker, place the entire assembled sandwich back into the panini maker and cook until bread is crispy and cheese is melting.)

Cut and serve immediately or chill until ready to eat.

(We usually eat a sandwich immediately, then save any leftovers for the week ahead)

[teriyaki turkey burgers]

can be adjusted to serve any amount

Ground turkey (1 package of the Jennie O stuff will make 4 burgers)

Minced Onion
Teriyaki Sauce
Beef or Chicken broth
Mozzarella or Provolone cheese, sliced

Salt & Pepper
Olive Oil

Onion, if desired
Pineapple, if desired

Mix ground turkey w/ salt, pepper, minced onion, oregano, ginger and small amount of teriyaki sauce. Form into patties. Heat skillet to medium/high heat. Add small amount of olive oil to skillet. Heat patties on each side until golden brown. Add small amount of beef or chicken broth to bottom of pan. Add a tablespoon or more of teriyaki sauce to the top of each burger. Cover with lid and simmer on low for 10 minutes, turning once and adding more teriyaki sauce. Add cheese to each burger. Remove from heat and keep covered. Get the fixins ready and grill buns in the broiler. Check burgers for doneness - they should still be tender but fully cooked.

[chicken w/ mushrooms and swiss cheese]

can be adjusted to any amount of servings
Chicken Breasts
Mushrooms (frozen is fine)
Swiss cheese, sliced
Chicken or Beef Stock
Salt and Pepper
Olive Oil
Grey Poupon (about 1 tbsp per breast)

Preheat oven to 375.
Saute chicken breasts (seasoned w/ salt and pepper) in olive oil in skillet until golden brown on each side. Remove pan from heat. Pour stock into pan, enough to cover the bottom. Spread Grey Poupon on chicken and top with mushrooms. Layer cheese on top to cover most of chicken. Season top of cheese w/ pepper. Cook chicken in skillet in oven at 375 for 25-30 minutes.
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