Saturday, August 25

Notice for "WYF - Snacks"

Hi all,

This is an important notice with regarding to the WYF-Snacks event. Please note that the last date to send in your entries is SEPTEMBER 25th. I think some of them mis-took it as this month 25th. So you all have plenty of time to send in your entries. And also you may send in any number of snacks that you love to have at snack time. It need not be one and only one snack thats your favorite. I hope this will calm, cool and encourage some of my co-bloggers to send in their delicious snacks my way... Enjoy..

Monday, August 20

Sunday Meals # 6 - Orissa Cuisine

This weekend the meal is dedicated to Oriya cuisine. This was the first time, I cooked the dishes related to this cuisine. So obviously I did little research.

Cuisine of Orissa is simple and delicious. But the pattern of food is same as that seen in the neighbouring states due to the proximity and similar geographical conditions.

Rice is the major food crops and the staple food for the people of Orissa. Vegetables which are grown in plenty too form and integral part of the meal in the state. A large number of people practice vegetarianism because of their deep religious nature. (Source: Orissa Diary).

I have come up with the following list of items:

Coconut chutney

Whole brinjal fry
Lychee Payasam

Recipe for Kichdi:

1 cup Rice
1 cup Split moong dal
4 small pieces Cinnamon (dalchini)
4 small Cardamom (elaichi)
1 tsp Cumin (jeera)
3 Serrano Peppers
1" piece Ginger
5 cups Water
2 tbsp Vegetable Oil

1/4 tsp Turmeric powder
Salt as per taste

1. Wash Dal and Rice. Grind ginger and chillies to a paste.

2. In a pan heat oil and add cumin,cinnamon and cardamom f
ry for a second and add washed rice and dal, turmeric, salt, ginger and green chillies paste and fry for 10 minutes.

2. Pour the water and let it cook until done. Fry cashews in a seperate pan
with little ghee and add to this. Kichdi is ready to be served.

Recipe for Coconut Chutney:

1 cup Grated Fresh Coconut
2 tsp Urad dal
3 Medium Red Chillies
1 tsp Mustard Seeds
1 Small piece tamarind
1 tsp Sugar
1 tsp Hing
1 tbsp Oil
Salt to taste

1. In a pan heat the oil and add 1 tsp urad dal, red chillies and fry for a minute.

2. Let it cook completely and add tamarind, sugar, hing and coconut and grind to a smooth paste.

3. Do the seasoning with the other 1 tsp urad dal, mustard seeds and a dash of hing in a tsp of oil.

Coconut chutney is ready to be served.

Recipe for Whole brinjal fry:

8 small Brinjal
1 Medium Onion
1 tsp Mustard Seeds
2 tsp Cumin seeds
4 Garlic cloves
4 medium red chillies
2 tbsp Vegetable Oil
a pinch Turmeric powder
Salt as per taste

1. Grind the mustard, cumin, garlic and red chillies with some salt and turmeric powder to smooth paste. Add chopped onion and run on pulse for a second. Do not make the onion too mushy.

2. Make a cross mark cut from bottom to top on each brinjal. Stuff the above mixture into each brinjal.

3. Heat oil in a pan and place the brijals in the pan. Cover and cook on low heat until done.

Curry is ready to be served.

Recipe for Lychee Payasam:

1/2 cup Rice cooked
1 cup Warm milk
1/2 cup Confectioners sugar (superfine sugar)
1/4 tsp Cardamom powder
1 tbsp Cashews fried in a tsp of ghee
5 small Lychees chopped very fine

Mix all the above ingredients in a bowl and leave for a minute. Kheer is ready to be served. You can very well feel the presence of fresh lychee in it and the sweet was perfect to satisfy.

I must be honest and accept that I was not much impressed with this fruit so I did not find anything better than this to make with this fruit. It does not taste as good as it looks, but then its only my opinion.

Of these the first three are going to Swapna of Swad for RCI-Orissa Cuisine and Lychee Payasam is going to Sig of Live to Eat for AFAM - Lychee.

Sunday, August 19

I hate puri......... Do I?

It has been a very long time that I made puri at home. I hate PURI... why? Because once upon a time eating them too much I looked like puri. I did not realise until my valuable teenage passed :(

I was mad about them and it was one of my best favorite sunday morning breakfast. I use to eat them as if I will not get them next time, I don't know why. And there was a hotel in Miryalguda where I use to order only puri but nothing else because the vegetable kurma that comes along with it was simply superb. For about an year I ate them on a regular basis. Since I learned a lesson, later I minimized it so much that I even forgot that I haven't ate them for such a long time.

All the bloggers around me reminded me of them by showing such a beautiful pictures and poor me natuarally got tempted to make them. All fault of Anita who decided to celebrate Independence day week with Puris (You know deep in my heart I love her for selecting this, don't you?) So, here is the PURI that I made:

Protein Rich Puri:

A proof to show puffed up PURI

1 1/2 cups Whole Wheat Flour
1/4 cup Soy Flour
1/3 cup 1% Milk Fat Cottage Cheese
Salt as per taste

Add some water to the above ingredients, mix them all together to form a stiff dough. Let it rest for a while.

In the mean time make the Alu Kurma:

3 Big Potatoes
1/2 Medium Onion
1 Medium Tomato
1 tbsp Oil
1 tbsp Chopped Cilantro
a pinch Turmeric
1/4 tsp Red Chilli Powder
Salt as per taste

Grind these into paste:

1/2 Medium Onion
1/4 Roasted Peanuts
3 Cinnamon Sticks (dalchini)
3 Cardamom Pods (elaichi)
3 Cloves (lavang)
2 tsp Poppy Seeds (ghas ghas)
1 tbsp Raw Coconut grated

1. Peel, cut into cubes and boil potatoes in lot of salted water.

2. Heat oil in a pan and add chopped onion, saute until it becomes translucent. Add the paste and saute for a minute add boiled potatoes, chopped tomato, salt, turmeric powder, red chilli powder and about a cup of water and let it cook covered for 5 t0 7 minutes.

3. Add chopped cilantro and cook uncovered for a minute and remove from the stove.

Now make small balls of Puri dough and roll them into small circles and deep fry them in oil. Hot hot Puri Masala kurma is ready to be served.

I could only click one picture, as I was in hurry to put them into my mouth :)

Thursday, August 16

Express: Kandi pachadi and Pachi pulusu (Toor dal chutney and Tamarind Soup)

During weekdays, with heavy work schedule you don't really find much time for cooking. While I was in hyderabad, I had to do multi tasking to reach office in time. You have to be at bus stop by the right time, otherwise if you miss the bus, god knows when you will reach the office. So, I got used to run with the time.

Well, the way that I make the food was different at that time. I never stick to kitchen for continuous 30 minutes at all. Like I set the cooker and go do some other work, come back after the cooker is done. Make the tadka for curries, dals etc., and then done with both cooking and other work too. I continued the method even after coming here. So I never counted how many minutes am I spending in the kitchen until the Summer Express Cooking event was started.

Ofcourse it is always pleasure to watch Rachel Ray in the food channel. She sounds so cool, don't even look like she is under 30 minute crunch time and has to complete cooking that meal. Well, it was pleasure to be a Rachel in my home for those few minutes in the kitchen, and surprisingly, I could cook not one, not two but three different varieties of dishes. I have a rice cooker to cook in the microwave which has made my life so easy I got to tell you. It was the khoj of my hubby and it is perfect.
Rice cooker to cook in Microwave

During weekdays I strictly cook andhra dishes as I do not have to measure the quantities of ingredients with measuring spoons and cups. I can just eye ball it.

So here is the list of items that I made:

Kandi pachadi (Toor dal chutney)
Pachi pulusu (Tamarind soup)
Sorakaya/Aanapakaya Kura (Bottle gourd curry)

White Rice, right next to it Sorakaya kura, next Pachi Pulusu and on top Kandi pachadi

Recipe for Kandi pachadi:

1/4 cup Toor dal (kandi pappu)
3 long Red Chillies (Endu mirapakayalu)
1/2 tsp Cumin Seeds (jeela karra)
Salt as per taste

Recipe for Pachi Pulusu:

1/2 a big onion chopped
1 small lemon sized ball of Tamarind
2 tsp besan (Gram flour/ Senagapindi)
Salt as per taste
1/4 tsp Red chilli powder
a pinch turmeric powder (pasupu)
3-4 curry leaves chopped

For tempering:
1/4 tsp Urad dal (minappappu)
1/4 tsp Chana dal(senagapappu)
1/4 tsp Cumin seeds(jeela karra)
1/4 tsp Mustard seeds (Aavalu)
1 tbsp Oil

Recipe for Sorakaya Kura:

1/2 of long sorakaya ( approx. 1 1/2 cups of chopped sorakaya)
2 green chillies chopped
1 tbsp coconut powder
3 -4 curry leaves chopped
a pinch of turmeric powder (pasupu)

For tempering:
1/2 tsp urad dal(minappappu)
1/2 tsp channa dal (senagapappu)
1/4 tsp mustard seeds (aavalu)
1 tbsp oil

Switch on two stoves, set one pan for pulusu and another one for pachadi. Add oil in the pan for pulusu and add the ingredients for tempering. Chop the onion and add it, once the dals turn golden brown. Soak tamarind in some water.

Add toor dal and red chillies in the other pan for frying. Fry for a min, until the toor dal turns light brown in colour. Do not let it become black as it tastes bitter. Once done, remove from stove and cumin seeds.

Wash the rice and set the cooker in the microwave. You will have to do this while toor dal is frying as the stove is set to medium heat there is no chance that they will turn black. Set the microwave for 18 minutes.

Once the onion turns translucent, extract and add the tamarind juice to it. Add salt, turmeric, red chilli powder, curry leaves and let it cook.

Set a pan with some water on the stove. Peel and chop Sorakaya and add to that boiling water. add some turmeric powder and salt.

Take the fried pachadi ingredients into a blender and add salt to it and blend by adding water to make it into a smooth paste. Chutney is ready.

Take two tsp of besan, mix it in little water and add to the boiling pulusu. Let it boil.

Remove the pulusu from the stove.

Remove the boiling water from the sorakaya and set aside. Set the same pan on the stove, once the water is evaporated and the pan is clean, heat oil and add the tempering ingredients, green chillies. Once they turn golden brown add the sorakaya, coconut powder and curry leaves. Mix them all together and leave it for a minute on the stove.

For me in the mean time clean the counter to take pictures.

Transfer all of them into serving bowls to click a picture.

I must say I had to spend some extra time in taking some of the ingredients that I ran out. Like salt, I had to pour it from the new box into the one that I use normally. The urad dal and channa dal, I ran out of them in my small containers, so I had to fill them in the middle, same with the besan. That is the time I realised how pathetic I am. I have to clean the counter immediately to take the pictures, can't do it later. If you cut all that time, it can be done less than 30 minutes.

This is my contribution to Mallugirl of Malabar Spices for her Express Cooking event.

Of these, Kandi pachadi(above picture) is also going to Sunita of Sunita's world for her Think Spice - Cumin Event.

Tuesday, August 14

Banana Nut Cup Cakes

The regular visitors to this site would might know by now, how much I am fond of muffins. Every now and then I try to make atleast half a dozen muffins and store in a box. Well, I called these as cup cakes because I followed the recipe for cake. I was very much pleased with the way they turned out, very moist and melting in the mouth. Simply Great.

The source for this recipe is Banana Butter Cake posted by Puspha of PuSiVa'S CuLiNarY StUdiO.

With some modifications to the original recipe I made these cup cakes with no frosting though. I wish I could but they were tasty without any more additions required.


1/2 cup Whole wheat flour
1/2 cup Oats flour ( Grinded some Oldfashioned Oats to make the flour )
6 tbsp Brown Sugar
1/3 cup Vegetable Oil
2/3 cup Mashed bananas + 1/4 cup mashed bananas ( to replace 1 egg )
1/2 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Salt
1/2 tsp Vanilla essence
a fist full of walnuts

1. Preheat oven at 350 degrees F.

2. Mix all the dry ingredients together. Mix all wet ingredients together.

3. Lay liners in to muffin moulds. Pour the mixture into them and bake for 18 to 20 minutes.

The yummy moist spongy cup cakes are ready to be served.

Since there are many savory picnic items already sent to Anupama of Food-n-more for her Fun in the sun theme of Picnic Food event, I am sending these as dessert. I hope I made them little healthy to have them guiltless. Enjoy guys.

Monday, August 13

Sunday Meals #5 - Indo-Chinese & Whats Your Favorite? Event

This time theme for this weekend meal was Indo-Chinese. Everybody in our family love indo-chinese food, including my mom. She never tasted vegetable biryani till today, can you believe that, for only one reason that it has garlic in it. And she goes weak in her knees when it comes to veg. manchurian and veg. fried. noodles. She calls the manchurian as bajji, which resemble in their shape exactly the same like bajjis.

Well, if you all have read the post of The Spice Cafe its true that the chinese people give a blank face when we ask them how to make manchurian. This happened to my friend who has a group of chinese friends. She is so fond of so called chinese food in india. She wanted to make it at home and when she asked for the recipe they said they don't have anything as such. Well, ofcourse she googled and found a recipe that meets her requirements. Thanks to her who passed it on to me to, with little modifications here and there, I cook this at home.

Why at home, why not have it outside, that is because unfortunately no indian restaurant in San Antonio serves indo-chinese food. Amazing... Oh! Ya!! that is true and there are many other foods that we miss here. Especially me as my husband has no clue what these are. Ever since I started making them at home he became a big fan for all these items. I will post here some of the other items that I was forced to make at home rather than having it in any restaurant.

So the list of items that I made are:

Dry Vegetable Manchurian (For my mom and for us to enjoy)
Dry Gobi Manchurian (On the request of a friend)
Veg. Fried Noodles

Recipe for Dry Vegetable Manchurian:

3 cups of chopped Cabbage
1 cup of chopped Carrot (I used food processor with chopper blade to chop cabbage and carrot)
1 cup All purpose flour
1 tsp Ginger-garlic paste
1/4 tsp Black pepper powder
Salt as per taste
Oil to fry

1. Combine all the above ingredients to form a batter. Do not add water as the vegetables has enough water to hold them together.

2. Make them into small balls and deep fry them until they turn golden colour on all sides.

For sauces:

2 tbsp Tomato Ketchup
2 tbsp Soy Sauce
1 medium Onion
3 small Green Chillies chopped very finely
1 big fat Garlic clove chopped very finely
1" piece of Ginger chopped very finely
2 tbsp Oil

1. Heat oil in a wok/pan and add the chopped green chillies, garlic, ginger. When they turn golden brown colour add onion.

2. After onion becomes translusent add the sauces sprinkle a tiny pinch of salt over it. Mix well and add the manchurian balls to this gravy.

3. Bring them all together such that each ball is coated well with the sauces. They are ready to be served.

Recipe for Gobi Manchurian:

1/2 of Medium Gobi (Cauliflower)
1 cup All purpose flour
1/4 cup Rice flour ( You can use corn flour also, I usually use Rice flour )
1 tsp Ginger-garlic paste
1/4 tsp Black Pepper powder
a pinch of turmeric powder
1/4 tsp Red chilli powder
Salt as per taste
Oil to deep fry.

1. Boil Gobi in plenty of water just until half cooked.

2. Mix the rest of ingredients with some water to form a thick batter.

3. Dip the gobi pieces in the batter, coat them nicely and then fry them in the hot oil.

For Sauces:
2 tbsp Soy Sauce
2 tbsp Tomato Ketchup
1 Medium size onion
2 Green Chillies chopped very finely
1 big fat Garlic Clove chopped very finely
1" piece of Ginger chopped very finely
2 tbsp Oil

1. Heat oil in a deep wok/pan, add the green chillies, garlic and ginger. When they turn golden brown, add the onion and saute until it turns translusent.

2. Add the sauces and sprinkle a tiny pinch of salt. Mix them well and add the manchurian and coat them properly with the sauces. Gobi-Manchurian is ready to be served.

Recipe for Noodles:

1 1/2 to 2 cups of cooked Rice Noodles (How to cook is given below)
1/2 of big Green bell pepper(Capsicum) thinly sliced
2 Carrots thinly sliced
1/4 cup thinly sliced Green beans ( I used frozen french cut beans)
3/4 cup thinly sliced Cabbage
2 tbsp Tomato Ketchup
1 tbsp Green chilli Sauce
2 tbsp Soy Sauce
1 tbsp Red chilli Sauce
1/4 tsp Black Pepper powder
2 tbsp Oil
2 Green Chillies thinly sliced
1 fat Garlic Clove very finely chopped
1" piece of Ginger

1. Cook Noodles in plenty of salted water. Drain and run under cold water to get rid off excess starch.

2. In another pan/wok heat the oil and add the green chillies, garlic and ginger. When they turn golden brown add the chopped vegetables and black pepper powder.

3. Cook covered until the vegetables are cooked.

4. Add the sauces one by one and mix well into the vegetables. Add the noodles and mix well to bring them all together.

5. Take into a plate and serve them.

So that was good enough to fill us for the sunday lunch time. Enjoy guys...

Here goes the Event information:

Hi all, looking at so many events happening in the food blog world and taking part in some of them, I am inspired to host an event myself. Question is what to base the event on? What to call the baby as? There were couple of them that came to my mind, but this one won it. When people often ask what is your favorite, with out a second thought we take one name. So, the even that I would like to host is something similar to that. Every month I will ask you a question Whats your favorite .....? Ofcourse I will fill the blank by taking a theme for that month. Like any other events the due date for this event is 25th of every month. I will post the round up before end of that month.

For the month of September the theme is Whats Your Favorite Snack? Well, Snack because it matches my blog name and I would like to see some delicious snacks coming my way :)

It need not necessarily be an Indian Snack. It can be anything, from any part of the world. And do you think there is no scope for creativity, there is, if you have a snack born out of your creativity and that has become your favorite send it to me. So you do have a chance to wear your creativity cap and go ahead.

So all those who would like to participate in the event, please post a snack that is your favorite in your blog and send the permalink, with a photo to ybindsATgmailDOTcom. All those who do not have a blog send me the recipe and a photo so that I can post it here. The last date for this event is September 25th.

This being my first time attempt, if I missed anything to mention please do let me know. Please feel free to use the logo that I have created for this event and spread the word so that other bloggers can also participate. Hope to see you all participating and waiting to see the lovely snacks coming ...

Tuesday, August 7

Jantikalu,Chegodilu and Jaangiri

These are Traditional Snacks made in Andhra. My mom, grand mom use to make them quite often few years back, but these days you can buy the prepared and packed ones anywhere. Whenever we go to groceries store we atleast pick 3 to 4 different packets of these jantikalu also called murukulu, chegodilu (rings), sev etc., Jaangiri is a sweet that me and my dad love. I miss them here, we do not have a sweet shop here to buy such traditional sweets and snacks.

With this month's theme for JFI being Rice hosted by Sharmi at Neivedyam I tried my hand in making these at home. They turned out really great, making me happy. So here are the recipes.

Recipe for Jantikalu:

1 cup Rice flour(Biyyam pindi)
1/4 cup Urad dal flour(minapappu pindi)
1 tsp Ajwain seeds (vaamu)
1 tsp Sesame seeds (nuvvulu)
1/4 tsp Red chilli powder (kaaram)
1/2 cup water
1 1/2 tbsp warm oil
Oil to deep fry
salt as per taste
a pinch turmeric (pasupu)

1. In a pan dry roast the urad dal flour for a couple of minutes until you smell a good aroma.

3. In a bowl take the flours and add the rest of the ingredients.

3. Pour warm oil and add little by little water to mix the flours. Do not make it too watery.

4. Knead the dough. Heat oil in a pan on medium heat.

5. Take a small orange size ball of the dough into the jantikalu press and press to form jantikalu into the oil. Fry them on both sides until they turn golden brown color.

6. Remove from oil and place on the paper towels to remove any excess oil.

Jantikalu are ready to enjoy.

Recipe for Chegodilu:

3/4 cup Rice flour (biyyam pindi)
1/4 cup All purpose flour (maida)
2 tbsp Ghee (neyyi)
1/4 tsp Ajwain (vaamu)
1/4 tsp Red chilli powder (kaaram)
a pinch of turmeric
salt as per taste
Oil to deep fry

1. Boil 1 cup water in a bowl and add enough salt to it.

2. Remove from stove and add ajwain, red chilli powder, turmeric and flours. Pour ghee on it and cover.

3. After it cools, knead it to form dough.

4. Take small balls of dough and roll them like threads and form them into small rings by bringing the two ends together. See the picture.

5. Fry them in hot oil until they turn brown in colour.

Recipe for Jaangiri:

1 1/4 cup Urad dal (minappappu)
1/4 cup Rice
a pinch of salt
Oil to deep fry
2 1/2 cups Sugar
1/2 cup water
1/2 tsp Saffron color
1/4 tsp cardamom powder

1. Wash and soak urad dal and rice for two hours.

2. Grind in the mixie sprinkling just little water into smooth paste.

3. Add a pinch of salt and saffron color.

4. While grinding take sugar in a bowl and add 1/2 cup water to it. Boil to for sugar syrup. The syrup should be one string consistency. To test take a drop between your fingers and test to see a string forms.

5. Heat oil on medium to low heat.

6. Take two laddles of batter into a zip lock bag. Cut the bottom tip off to make a tiny hole. Squeeze the bag to form jaangri into the oil. Ofcourse I could not manage to form a perfect shape but the taste was sure great.

7. Fry them on both sides and drop them into the sugar syrup. Let them soak enough and take them into another pan. Tasty sweet jaangiris are ready to be served.

You can store all these for atleast a week in a tightly closed containers. Enjoy.

Sending this to Sharmi of Neivedyam for JFI-Rice event.

Sunday, August 5

Sunday Meals #4 - Andhra Thali

Very busy with work schedule, I was not left with much time to experiment on new varieties of recipes for my sunday meal. So this week, I wanted to quickly cook an andhra meal and rest for a while. Went out with my baby and hubby to spend some good time. Ofcourse I came up with three dishes that could make us happy and full for the lunch time. Here are the list of recipes:

1. Chayote Squash (Bangalore vankaya) pappu
2. Potato Curry
3. Tomato - Sesame chutney

served with some white rice.

Recipe for Chayote Squash pappu:

1 medium chayote squash
1/2 cup split moong dal (Pesara pappu)
5 small green chillies
a pinch of turmeric powder (Pasupu)
salt as per taste

For tempering:
1/2 tsp urad dal (Minappappu)
1/2 tsp cumin seeds (Jeelakarra)
1/2 tsp mustard seeds (Aavalu)
a dash of hing (Inguva)

1. Wash moong dal thoroughly and cook with some water on medium heat.

2. After first boil add the chopped chayote squash, green chillies and turmeric powder. Cook until the squash becomes tender. Add salt and cook for a minute.

3. Heat a tsp of oil in a pan, add the tempering ingredients and add to the cooked dal. Dal is ready to be served.

Recipe for Potato Curry:


4 medium potatoes
1 medium onion
1" ginger piece
4 curry leaves chopped (Karivepaku)
5 green chillies
a pinch of turmeric (Pasupu)
salt as per taste

For tempering:
1/2 tsp channa dal (Senaga pappu)
1/2 tsp urad dal (Minappappu)
1/2 tsp mustard seeds (Aavalu)

1. Prick with fork on the potatoes and set in microwave for 5 minutes.

2. In a pan heat a tbsp oil and add the tempering ingredients, green chillies and ginger. Let them turn golden brown and then add onion.

3. By the time onion turn translucent, peel potato and chop them into cubes. Add potato, turmeric powder, salt and sprinkle some water on top. Cover and cook until potato cooks completely. The curry is ready to be served.

Recipe for Tomato - Sesame chutney:

2 medium tomatoes
3 tbsp sesame seeds
5 green chillies
4 medium red chillies
1 tsp channa dal (Senaga pappu)
1 tsp urad dal (Minappappu)
1/2 tsp mustard seeds (Aavalu)
1/4 tsp fenugreek seeds (Menthulu)
a dash of hing (Inguva)
salt as per taste
a small lime size tamarind ball

1. In a pan dry roast the sesame seeds until they turn golden brown colour. Take them aside.

2. In the same pan heat a tsp oil and add channa dal, urad dal, mustard seeds, fenugreek seeds, red chillies and hing. When the dals turn golden brown add green chillies and remove into a seperate pan.

2. In the same pan now heat another tsp of oil and add the chopped tomatoes, tamarind and cook until they become tender.

3. First grind the 2 step ingredients in a mixie or blender. Then add sesame seeds and tomato, tamarind mixture and grind to smooth paste with some salt and a pinch of turmeric powder. Tasty and spicy chutney is ready to be served. This is one of my favorite chutneys.

We enjoyed our meal with some white rice and some fried yogurt chillies (Ooramirapakayalu). These chillies go well with the moong dal.

Enjoy guys, try these when you find some time, I am sure you will definetely enjoy them as much as we enjoyed.

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